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Questions Quotes

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Questions Quotes

“When we speak with our children, we should be really listening to them. Sometimes Christian adults have only half an ear for children, unless perhaps they speak about God.... Even when we are busy, we have to feel whether a small child’s question is serious enough to make us interrupt what we are doing, because the opportunity to answer that question may not occur again. A child has to reach a certain maturity before serious answers can be postponed.”

“We'll begin with your name, shall we? Just what might that be, cully?" "Jake Chambers." With his nose pinched shut, his voice sounded nasal and foggy. "And are you a Not-see, Jake Chambers?" For a moment, Jake wondered if this was a peculiar way of asking him if he was blind...but of course they could all see he wasn't. "I don't understand what--" Tick-Tock shook him back and forth by the nose. "Not-See! Not-See! You just want to stop playing with me, boy!" "I don't understand--" Jake began, and then he looked at the old machine-gun hanging from the chair and thought once more of the crashed Focke-Wulf. The pieces fell together in his mind. "No--I'm not a Nazi. I'm an American. All that ended long before I was born!" The Tick-Tock Man released his hold on Jake's nose, which immediately began to gush blood. "You could have told me that in the first place and saved yourself all sorts of pain, Jake Chambers...but at least now you understand how we do things around here, don't you?" Jake nodded. "Ar. Well enough! We'll start with the simple questions." Jake's eyes drifted back to the ventilator grille. What he had seen before was still there; it hadn't been just his imagination. Two gold-ringed eyes floated in the dark behind the chrome louvers. Oy. Tick-Tock slapped his face, knocking him back into Gasher, who immediately pushed him forward again. "It's school-time, dear heart," Gasher whispered. "Mind yer lessons, now! Mind em wery sharp!" "Look at me when I'm talking to you," Tick-Tock said. "I'll have some respect, Jake Chambers, or I'll have your balls." "All right." Tick-Tock's green eyes gleamed dangerously. "All right what?" Jake groped for the right answer, pushing away the tangle of questions and the sudden hope which had dawned in his mind. And what came was what would have served at his own Cradle of the Pubes...otherwise known as The Piper School. "All right, sir?" Tick-Tock smiled. "That's a start, boy," he said, and leaned forward, forearms on his thighs. "Now...what's an American?”

“The more you tinker, the easier it becomes. You get used to remixing and improving your projects. You do research and get excited about what to try next. You get inspired by other people’s work. You might fall in love with an idea or get obsessed with finding the answer to a question. You’ll discover you don’t know all the answers.”

“The Oak Forest mushrooms for the langoustine didn't arrive in time, so we've substituted with enoki mushrooms from Champagne Farms. Also, we are adding an entrée to the menu tonight. It's lemon pine-nut-encrusted sea scallops with a celery mousse and my signature vinaigrette. It took three months to get it right, and the end result is phenomenal. So sell it." Alain paused while the servers took notes. "In wines, we're out of the Napa Valley El Molino, the Talenti, and the Chateau Margeaux '86." Alain paused and, while the servers wrote furiously in their pads, my thoughts wandered. I tried picturing the customers who might have opinions about Oak Forest mushrooms compared to those from Champagne Farms. Did they wear tweed and bifocals? Or were they übermodern with sculpured haircuts and electronic cigarettes? I shook my head, annoyed with myself and my train of thought. Let the mushroom people be mushroom people, I chastised myself. You signed up for this gig, Charlie, remember? You're living your dream, remember? Alain changed gears for a second and threw out a quiz question, one of his more sadistic rituals during family meal. "What are the six ingredients in the jalapeño emulsion we serve with the salmon?" Silence. A blonde in the back ventured, "Jalapeño, olive oil, shallots...?" More silence. "Fleur de sel, ground pepper, lemon juice," Alain finished for her, giving her an icy glance over his bearish nose. "Wake up, people. All right, here's an easy one. What's the difference between jamón ibérico and prosciutto?" Four hands went up, and Wade got it right. "Jamón ibérico is dry-cured from black Iberian pigs in Spain, not to be confused with jamón serrano, which comes from a less expensive white pig. Prosciutto is also dry-cured, but it is from Italy. It is the common man's gourmet ham, which is why we don't serve it." Wade finished with a cock of the head and a high-five with another server. Alain snorted. "Thank you for the editorial comment. Please keep it to yourself, however, when recommending the melon and jamón ibérico appetizer." He spent the next five minutes grilling the staff on the origin of our rice vinegar, what dessert wine paired best with Felix's raspberry brûlée, and the correct serving temperature of the parsnip purée.”

“If you fall into the category of people who want to make a great use of their existence, you need to ask yourself these two questions; “what am I doing now”?; “Where is it taking me to?”.”

“লাইভ টকশোতে দর্শকরা ফোনে সরাসরি বক্তাদের প্রশ্ন করার সুযোগ থাকা উচিত নয় কারণ অনেকে কুরুচিপূর্ণ প্রশ্ন বা অশ্লীল মন্তব্য করেন। অনুষ্ঠান চলাকালীন সময়ে দর্শকদের প্রশ্নগুলো স্টুডিওতে কেউ শুনে রেকর্ড করতে পারেন। ভালো প্রশ্নগুলো রেখে বাজে প্রশ্ন বা মন্তব্যগুলোকে বাদ দিতে পারেন। পরবর্তীতে সময়মত একে একে উপস্থাপক প্রশ্নগুলোকে নির্দিষ্ট বক্তাদের শোনাতে পারেন!”

“There should be no opportunity for the audience to question the speakers directly through the phone during a live talk show because many people ask indecent questions or make vulgar comments. Someone from the studio can record the questions asked by the audience during the program. He can keep the good questions and remove the bad ones. Later on, the presenter can make the specific speakers listen to the questions accordingly!”

“Why?”. Neurological research shows that merely wondering about an interesting question activates regions of the brain linked to reward-processing. Curiosity—the act of wondering—feels good in and of itself, and thus, questions beget more questions. Think of curiosity as a condition—“like an itch,” says the neuroscientist Charan Ranganath.”

“Ask many questions. Life is a learning process. You are learner. Seek answers to the puzzles of your life.”

“When my hunger grew to the point of distraction, I climbed onto buses and rode to the Marina, Fillmore Street, or Pacific Heights. I toured high-end delis, lingering at polished marble countertops and sampling an olive, a slice of Canadian bacon, or a sliver of Havarti. I asked the questions Elizabeth would have asked: which olive oils are unfiltered; exactly how "fresh" was the albacore, the salmon, the sole; how sweet were the season's first blood oranges?”

“Two questions I'm pondering: 1. If money didn't exist, would you still chase your dreams? 2. If money didn't exist, would you still keep your job? If the answer is "YES" to both, you're on track. If the answer is "NO" to either, what needs to change?”