Quotes About Technique

When I used to dribble, I'd be on the wing, and I'd control it with the outside of my foot - it slows the ball down.

I had older guys take me in under their wing, make me come get in the cold tub with them, make me stay after and watch film with them, of just continuing to try to push me, and talk to me all throughout practices and games, trying to get my technique right, my knowledge and all of that.

My only trick to having wing liner sharp enough to cut is be careful and take your time! I have hooded eyes, so I draw my wings more outwards as opposed to upwards so they accentuate my eye shape better.

I love it when fighters are textbook.

The thing with music education is that it is good at teaching technique, but not texture. You only learn about that from listening to music and experimenting on your own.

My food is about texture and technique.

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.

I always pan-fry sprouts - it retains texture and enhances flavour.

If you taste something, you're not at the maximum of your ability. What I think about in competition is temperature and texture. It has nothing to do with taste or emotion.

I don't do a lot of editing post-shoot, but I use Lightroom to play with contrast and texture and to remove dust.

I've really taken a lot of time to work on my Karate, worked on my kickboxing, and Muay Thai.

I love striking, but MMA and Muay Thai are different.

Thank God Brazilian goalkeepers are now learning to play with their feet, because that was the big problem.

I think the solo playing, the decision to start playing solo, came out of having discovered what lay behind the doors that that technique opened for me.

The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.

I think the first thing you should learn is how to roast a chicken. Once you can roast a chicken, you can pretty much figure out anything else. And who doesn't like roasted chicken? It's a classic.

The other sprinters are big and powerful but I have different strengths. The first thing is my leg speed. Most guys sprint at 120 revolutions per minute but I sprint at 130-140: think of it like a smaller engine revving faster. My body is shorter too, so I can lean over the handlebars for a more aerodynamic profile: again, think a smaller engine but in an F1 car.

For me, the first thing I do when I know I have to do the fastest skater is check my edges and make sure there's no nicks or anything like that.

The first thing you do before you take a swing with a driver is put it down and see how it looks to your eye. If you don't like how it looks, it's going to be difficult to hit a good shot.

The golden rule for playing the bass is that's it all about feel, not just plonking away. You need to feel the sound, not using a pick or a plectrum - which has meant plenty of calluses on my fingers.

The hardest thing to coach is scoring goals and creativity.

Hitting's the hardest thing to do in sports.

Through watching my friends do their makeup, I learned how to properly blend eyeshadow. That's the hardest thing out of everything to me.

I'm a formalist. I'm interested in the history of painting.