For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.
My father smoked cigars his whole life, and my husband once in a while does. And when he does, it reminds me of my father. It's a heartwarming thing.
I'm pretty fit. We've got a lot of stairs in our house, and I'm up and down them all the time. Plus, I don't smoke, and I'm vegetarian.
My kids don't drink and don't smoke. For me, that's a great blessing.
People are used to dealing with risk. You are told if you smoke, you are at higher risk of lung cancer. And I think people are able to also understand, when they are told they are a carrier for a genetic disease, that is not a risk to them personally but something that they could pass on to children.
Even though my father had a really successful career before the '60s, that kind of insane pop-culture splash that happened was so massive. People hear the sitar and immediately think, you know, flying carpets and tie-dyed T-shirts and wafting smoke.
I usually get up not before 9. I have a huge library - I'm a big fan of Scandinavian crime fiction - so I'll usually take a book and go off to one of my favorite bistros for a cappuccino or espresso or maybe I'll have some lovely smoked salmon for breakfast.
I have a punishing workout regimen. Every day I do 3 minutes on a treadmill, then I lie down, drink a glass of vodka and smoke a cigarette.
I'm allergic to molds, cigarette smoke, smog and dust and animals' hair.
The Wright brothers flew right through the smoke screen of impossibility.
