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I learned to cook from my mom. Most of what I ate growing up was Italian cooking.

Steve Albini

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Steve Albini
Age: 63
Born: 1961
Born: July 22
Audio Engineer
Guitarist
Journalist
Music Journalist
Poker Player
Record Producer
Singer
Singer-Songwriter
Pasadena
California
Cooking
Mom
Learned
Growing
Cook
Italian
Cooks

More quotes by Steve Albini

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I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.
Steve Albini
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New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.
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You can't help noticing an amazing ass. Pretty naked ladies will always get my attention. Revealingly dressed good-looking women will always get my attention, at least for a moment.
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When I'm in a restaurant, I don't eat red meat. It doesn't taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.
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I don't feel like embarrassing Kurt by talking about what a psycho hosebeast his wife is, especially when he knows it already.
Steve Albini
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Clip your year-end column and put it away for 10 years. See if you don’t feel like an idiot when you reread it.
Steve Albini
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My dad, Frank Addison Albini, was a terrific shot with a rifle and had generally excellent hunting skills. While my dad loved hunting and fishing, he didnt romanticize them. He was filling the freezer, not intellectualizing some caveman impulse or proving his worth as a real man.
Steve Albini
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I'm not really interested in participating in mainstream culture. Participating in the mainstream music business is, to me, like getting involved in a racket. There's no way you can get involved in a racket and not someway be filthied by it.
Steve Albini
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I wouldn't mind being taller, because when I'm in the company of people who are absurdly tall, there's something about them that I can't help admiring.
Steve Albini
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It betrays hubris on the part of the artist to think his medium is limiting him, and I think we all recognize this
Steve Albini
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Im busy doing my job, and being a loudmouth doesnt appeal to me as much as when I was younger and had the youthful delusion that I was smarter than everybody else.
Steve Albini
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What's the most outrageous thing I've ever done? Let's just say I don't think I've done it yet. The most outrageous thing is yet to come.
Steve Albini
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Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.
Steve Albini
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My father was an expert hunter, so we ate a lot of wild game when I was growing up in Montana. That helped broaden my palate generally, but I know it informed my distaste for factory farms and unspectacular commercial meat.
Steve Albini
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In 1980, I moved to Chicago, and I recorded demo tapes for my friends' bands, and in 1981, the first Big Black record - the first thing I did that was an actual record.
Steve Albini
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I have no problem with bands using participant financing schemes like Kickstarter and such. I've said many times that I think they're part of the new way bands and their audience interact and they can be a fantastic resource, enabling bands to do things essentially in cooperation with their audience. It's pretty amazing, actually.
Steve Albini
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There is a lot of use of ProTools in professional studios, but this is mostly for the special effects it allows, not for sound quality. These special effects soon fall out of fashion, and I don't think this trend will define studios permanently
Steve Albini
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We have no general conceptual thrust for the band, other than trying to make music that keeps our interest. When things are novel, they are probably things we have discovered by accident or investigation rather than by design
Steve Albini
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I moved to Chicago in 1980 to go to college
Steve Albini
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Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food
Steve Albini