“Hodo Soy's firm tofu is certainly stir-fry-able, but my favorite thing...” — Chris Morocco Quote

Hodo Soy's firm tofu is certainly stir-fry-able, but my favorite thing to do is shred it using the large holes of a box grater and use it in vegan sloppy joes.

I am not someone who ever feels bad about eating a big bowl of pasta for dinner.

My brain still recoils at memories of the tofu stir-fries in my college co-op. A student 'cook' made them in a wok the size of a prosperous Martian's flying saucer, and, man, were they bad - steamy, crumbled bits of tofu and limp greens sloshing around in a warm bath of liquid aminos. I couldn't eat tofu for decades.

The brilliance of nduja is that while you can certainly eat a lot of it very quickly (and nobody would blame you) it is so packed with flavor that even a small amount can go a long way.

I've always had my own opinions and have always been somebody who thinks outside the box.

People say you should do it this way, someone else suggests that, yes, there's financing, but maybe you should use this actor. And there are the threats, at the end - if you don't do it this way, you'll lose your box office; if you don't do it that way, you'll never get financed again... 35, 40 years of this, you get beat up.

The only difference from one $100 million budget film to another is which of the 12 box stars are getting $20 million to be in it.

You have to ensure box office returns for someone to place confidence in you and make content with you, whether you are a writer, technician or any other film or television artist.