我不是水蜜桃
老生帮楼主找了一段……[from trailer] [narrating a freeze-frame of himself being chased in a gourmet Parisian resturant] Remy: This is me. I think it's apparent that I need to rethink my life a little bit. I can't help myself. I... I like good food, ok? And... good food is... hard for a rat to find! Django: It wouldn't be so hard to find if you weren't so picky! Remy: I don't wanna eat garbage, dad! [from trailer] Remy: [observing what Emile is eating] What is that? Emile: [pause] I don't really know. Remy: You dunno... and you're eating it? Emile: You know, once you muscle your way past the gag reflex, all kinds of possibilities open up. Remy: This is what I'm talking about. Linguini: You're the one who was getting fancy with the spices! What did you throw in there? Oregano? No? What, r - uh, rosemary? That's a spice, isn't it? Rosemary? Colette: Horst has done time. Linguini: For what? Colette: We don't know. He changes the story every time you ask. Horst: I defrauded a large corporation. Horst: I robbed the second-largest bank in France using only a ball-point pen. Horst: I created a hole in the ozone layer over Avignon. Horst: I killed a man... with this thumb. Linguini: I can't cook, can I? [Remy shakes his head] Linguini: But you - he, he - you can, right? [Remy shrugs] Linguini: Come on, don't be so modest. You're a rat, for Pete's sake. Skinner: [notices that Linguini is holding a ladle] Move it, garbage boy! You are COOKING? HOW DARE YOU COOK in my kitchen! Where do you get the gall to even attempt something so monumentally idiotic? I should have you drawn and quartered! I'll do it! I think the law is on my side! Larousse, draw and quarter this man - after you put him in the duck press to squeeze the fat out of his head! Skinner: Welcome to Hell. Mustafa: Someone is asking what is new! Horst: New? Mustafa: Yes! What do I tell them? Horst: What did you tell them? Mustafa: I told them I would ask! Skinner: What are you blathering about? Horst: Customers are asking for what is new! Mustafa: What should I tell them? Skinner: What did you tell them? Mustafa: I TOLD THEM I WOULD ASK! Skinner: This is simple. Just pull out an old Gusteau recipe, something we haven't made in a while... Mustafa: They know about the old stuff. They like Linguini's soup. Skinner: They are asking for food from LINGUINI? Colette: You waste energy and time! You think cooking is a cute job, eh? Like mommy in the kitchen? Well, mommy never had to face the dinner rush while orders come flooding in, and every dish is different and not that simple, it has a different cooking time, and must arrive at the customer's table at the same time. Every second counts and you CANNOT be MOMMIED! Colette: [Linguini is making a mess at the kitchen] What is this? Keep... your... station clear! If meal orders come in, what will happen? Messy stations slow things down, food doesn't go, orders pile up, disaster! I will make this easier to remember: keep you station clean... or I WILL KILL YOU! Remy: We're thieves, and what we're stealing is, let's be honest, garbage. Django: It's not stealing if no one wants it. Remy: If no one want's it, then why are we stealing it? Linguini: [in dream sequence] Do you know what you would like this evening, sir? Anton Ego: Yes, I'd like your heart roasted on a spit. Heh heh heh heh. Ha ha ha! Mustafa: [taking Ego's order] Do you know what you'd like this evening, sir? Anton Ego: Yes, I think I do. After reading a lot of overheated puffery about your new cook, you know what I'm craving? A little perspective. That's it. I'd like some fresh, clear, well seasoned perspective. Can you suggest a good wine to go with that? Mustafa: With what, sir? Anton Ego: Perspective. Fresh out, I take it? Mustafa: I am, uh... Anton Ego: Very well. Since you're all out of perspective and no one else seems to have it in this BLOODY TOWN, I'll make you a deal. You provide the food, I'll provide the perspective, which would go nicely with a bottle of Cheval Blanc 1947. Mustafa: Uhm... Your meal, sir? [Stands up angrily in Mustafa's face] Anton Ego: Tell your chef Linguini to cook ANYTHING he dares to serve me. Tell him to hit me, with his best shot. Remy: This is terrible! He's ruining the soup! And no one's noticing? It's *your* restaurant, do something! Gusteau: What can *I* do? I am a figment of your imagination. Remy: But he's *ruining* the *soup*! Remy: Hey, I brought you something to... [sees Emile eating garbage] Remy: AH! NO, NO, NO, NO! SPIT THAT OUT RIGHT NOW! [Emile obeys] Remy: I have got to teach you about food. Close your eyes. [Emile obeys; Remy hands out piece of cheese] Remy: Now take a bite of this... [Emile snarfs the cheese] Remy: No, no, no! Don't just hork it down! Emile: Too late. Linguini: Can I interest you in a dessert this evening? Anton Ego: Don't you always? Linguini: Which one would you like? Anton Ego: Suprise me! Linguini: Thank you, by the way, for all the advice about cooking. Colette: Thank you, too. Linguini: For - for what? Colette: For taking it! Linguini: What should I do now? Skinner: Kill it! Linguini: Now? Skinner: No, not in the kitchen! Are you mad? [Skinner has gotten Linguini drunk in the hopes of getting him to admit that he has a rat under his hat] Linguini: Hey... Why do they call it that? Skinner: What? Linguini: Ratatouille. It's like a stew, right? Why do they call it that? If you're gonna name a food, you should give it a name that sounds delicious. Ratatouille doesn't sound delicious. It sounds like "rat" and "patootie." Rat-patootie, which does not sound delicious. Linguini: Hey, they like the soup! [knocks Remy in river] Linguini: AH! [rescues Remy, returns soaking wet] Linguini: They like the soup. Linguini: How could you? I thought you were my friend! I trusted you! Get out, and don't come back, or I'll treat you the way restaurants are supposed to treat pests! Skinner: Toasting your success, eh, Linguini? Good for you. Linguini: Oh, I just took it to be polite. I don't really drink, you know. Skinner: Of course you don't. I wouldn't either if I was drinking that. But you would have to be an idiot of elephantine proportions not to appreciate this '61 Ch鈚eau Latour, and you, Monsieur Linguini, are no idiot. Let us toast your non-idiocy! Anton Ego: You're a bit slow for someone in the fast lane. Linguini: And... you're thin for someone who likes food! [Crowd gasps] Anton Ego: I don't LIKE food, I LOVE it. If I don't LOVE it, I don't SWALLOW. Linguini: Listen, I just want you to know how honored I am to be studying under such a -... Colette: [pins Linguini's sleeve with a knife] No, you listen! I just want you to know exactly who you are dealing with! How many women do you see in this kitchen? Linguini: Well, I uh -... Colette: [pins Linguini's sleeve with another knife] Only me. Why do you think that is? Because high cuisine is an antiquated hierarchy built upon rules by stupid, old men. Rules designed to make it impossible for women to enter this world, but still I'm here. How did this happen? Linguini: Well because you, because you -... Colette: [pins Linguini's sleeve with a third knife] Because I am the toughest cook in this kitchen! I have worked too hard for too long to get here, and I am not going to jeopardize it for some garbage boy who got lucky! Got it? Linguini: When I added that extra ingredient instead of following the recipe like you said, that wasn't me... either. Colette: What do you mean? Linguini: I mean, I wouldn't have done that. I would've followed the recipe, I would've followed your advice. I would've followed your advice 'til the ends of the Earth because I love youuuuuur advice. But... Remy: [whispering, referring to Linguini] Don't do it... Linguini: [hesitantly] I have a secret. It's sort of disturbing. I have a ra... I have a raaaaa... Colette: You have a rash? Linguini: No no no. I have this-this tiny, uh, little... little... [quickly] Linguini: a tiny chef who tells me what to do. Larousse: Oh, look who it is! Alfredo Linguini! His mother's an old flame of Gusteau's. Skinner: Ah, yes. How is Renata? Linguini: She's good... well, not good, she's been better. She's, uh... she's -... Horst: She died. Skinner: [carelessly] Oh, I'm sorry Linguini: Oh, no, don't be. She believed in Heaven, so she's covered... after-life speaking. [gives Skinner letter] Skinner: What is this? Linguini: It's from my mother. She thought it would help... me get a job... here. [Skinner has made Linguini drunk] Skinner: So this is your first time cooking? Linguini: My fifth time, actually. I think... Monday was my first time Anton Ego: In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: Anyone can cook. But I realize that only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more. Linguini: So this is it. It's not much but it's, y'know... not much. [referring to his home] Gusteau: Food always comes to those who love to cook. Linguini: Bonjour, ma ch閞ie. Join us. We were just talking about my inspiration. Colette: Yes, he calls it his tiny chef. Linguini: Not that, dearest, I meant you. Django: Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage. [from trailer] Gusteau: You know what I say. Anyone can cook. Remy: Yeah, anyone can cook. That doesn't mean anyone should. Remy: [cooking a mushroom over the chimney] The key is to keep turning it to get the smoky flavor niiice and even. 如果不够还有，但是限于字数无法粘贴。
甲壳小咪
飞屋环游记Carl Fredricksen: [Carl, with his house high in the air, opens his door to see who knocked on it. Looking around, he spots Russell and yells... ] Whaa! Russell: Hi, Mr. Fredricksen! It's me, Russell! Carl Fredricksen: What are you doing out here, kid? Russell: I found a snipe, and I followed it under your porch, but this snipe had a long tail, and looked more like a large mouse. [His flag then blows away in the wind, and he gasps] Russell: [Turns to Mr. Fredricksen] Please let me in. Carl Fredricksen: [pause] No. [He slams the door shut] Carl Fredricksen: [Russell waits uncertainly for a few seconds. The door opens again] Oh, all right... [Russell runs inside] 卡尔：“（卡尔，他的房子高高的在空中，他打开了门，看看谁被撞倒了。环顾四周，他盯着罗素正准备说……）哇！” 罗素：“您好，弗瑞德迪瑞克森先生！我叫罗素！” 卡尔：“你在这干嘛，小孩？” 罗素：“我发现了一直沙锥鸟，我跟着它一直跑到了你的门口，但它拖着长长的尾巴飞跑了，我觉得我肯定追不上。”（然后罗素盯着脸色不怎么好的卡尔） 罗素：“（围着弗瑞德迪瑞克森先生转），请让我进去吧！” 卡尔：“（把罗素叫停），不行！” （他重重的关上了大门） 卡尔：“（罗素忐忑不安的等了几分钟，大门再次开了）哎，好吧……” （罗素欢快的跑了进去） Carl Fredricksen: [seeing all the animal eyes from the shadows] You got a "run away in terror" badge? Russell: No. Carl Fredricksen: [grabing his hand to run] Time to earn it! 卡尔：“（在阴影里看到了动物的眼睛）你有”因为恐惧而逃跑“徽章吗？” 罗素：“没有！” 卡尔：“那现在正是时候！” Russell: Good afternoon. Are you in need of any assistance today, sir? Carl Fredricksen: No. Russell: I could help you cross the street. Carl Fredricksen: No. Russell: I could help you cross your yard? Carl Fredricksen: No. Russell: I could help you cross... Carl Fredricksen: No! [closes the door on Russell's foot] Russell: Ow. 罗素：“下午好，你今天需要我帮你做什么事吗，先生？” 卡尔：“没有。” 罗素：“我可以牵着你过马路。” 卡尔：“不需要。” 罗素：“我可以帮你穿过院子。” 卡尔：“不用。” 罗素：“我可以帮你……” 卡尔：“我说了不需要！” （门被关上，夹住了罗素的脚） 罗素：“嗷！”料理鼠王1.Although each of the world's countries 虽然全世界每个国家 都在争论这个事实 would like to dispute this fact, we French know the truth: 但是我们法国人知道真相 The best food in the world is made in France. 全世界最好的料理出自法国 2.Gusteau's restaurant is the toast of Paris, 食神餐厅是巴黎著名的餐厅 3.booked five months in advance. 必须五个月前订位 4.And his dazzling ascent to the top of fine French cuisine 食神荣登法国料理界之冠的过程 has made his competitors envious. 令对手嫉妒 5.He is the youngest chef ever to achieve a five-star rating. 他是获得五星级荣耀最年轻的厨师 ------------------------------------------------------------------------------------------------------------6.I think it's apparent I need to rethink my life a little bit. 我显然需要重新思考一下我的生活 7.First of all, I'm a rat. 首先我是老鼠 Which means life is hard. 嗯!这表示生活不容易啊! 8.And second, I have a highly developed sense of taste and smell. 第二、我有非常发达的味觉和嗅觉 面粉、蛋、糖，嗯！香草豆 Flour, eggs, sugar, vanilla bean... Oh! Small twist of lemon. 哦！一小片柠檬 This is Emile, my brother. 9.He's easily impressed. 他是大米，我哥哥 很会大惊小怪的 10.So you can smell ingredients? So what? 好吧！你闻得出食材那又怎样？ This is my dad. He's never impressed. 他是我爸，他一向见怪不怪 11.Close to godliness. 近乎纯净 Which means clean. 意思是安全 12.Noble? We're thieves, Dad. 伟大? 我们是小偷耶! 爸! 13.Good food is like music you can taste, color you can smell. 美食就象吃得到的音乐 闻得到的颜色 14.There is excellence all around you. 你随时随地都可以接触到的 15.You need only be aware to stop and savor it. 只要你停下脚步去细细品尝 16.This rosemary! This rosemary 哦! 这迷迭香 这迷迭香嗯 加上嗯 也许 也许 with maybe with a few drops from this sweet grass. 再加上几滴这甜甜的草 17.The key is to keep turning it. 重点在於要不断的搅拌 Get the smoky flavor nice and even. 才能让香气饱满均匀 18.That storm's getting closer. 暴风雨快来了 19.不完全是烟熏的味道… It's not really a smoky taste. 20.- What would you call that flavor? - Lightning-y? - 这种味道该怎么说？ - 劈里啪啦 . 21.-Don't like it. She's gonna wake up. 大事不妙，她随时会醒来 -I've been down here a million times. 我到这来过好多次了 -She turns on the cooking channel, boom, she never wakes up. 她开烹饪频道，碰！倒头就睡了 22.Great cooking is not for the faint of heart. 胆小的人做不出精湛的美食 23.You must try things that may not work. 千万不要怕失败 24.And you must not let anyone define your limits 也不要因为出身低就让别人限制了你发展的机会 25.because of where you come from. Your only limit is your soul. 你的成败在于你的心 What I say is true. Anyone can cook. But only the fearless can be great. 我说的是真话 任何人都会烹饪 但是只有勇者才会成功 26.Pure poetry. 哦！金玉良言 27.But it was not to last. 可是好景不长 28.Emile, swing to me. - 大米，荡过来啊！ 29.Come on. You can make it. You can make it. 快点！你做得到、你做得到 ------------------------------------------------------------------------------------------------------------30.If you focus on what you've left behind, 如果你只想着过去 you'll never be able to see what lies ahead. 就永远不会有美丽的未来 31.- You don't have the guts. - 你没这个胆量 . 32.One order of steamed pike up. Coming up. 一份清蒸梭子鱼好了 33.I need more soup bowls, please. 再给我几个汤碗，谢谢 鲑鱼好了,上菜 . 34.Open down low. - 别急,我还没好 . 35.You remember Renata, Gusteau's old flame? 你记得蕊娜吧！食神的旧情人？ 36.It's like you're involving me in crime, and I let you. 我怎么好象变成你的共犯 37.What's taking those kids so long? without my... 什么？你们没经过我的同意 竟敢私自雇佣... 38.We needed a garbage boy. 我们需要一位清洁工机器人历险记Horton: If you were way out in space, and you looked down at where we live, we would look like a speck. 霍顿：如果你找到了去太空的出口，然后向下看我们居住的地方，我们看起来和微小的斑点也没什么两样。 The Mayor of Who-ville: Hey, hon, did you ever get the feeling that you were being watched, and that maybe that thing watching you is... ehhh, a giant elephant Sally O'Malley: Um, you know, I'm going to have to say, "No". Do you know that feeling The Mayor of Who-ville: [laughs nervously] No! 无名镇的市长：嗨，亲爱的，你有没有自己一直被注视着的感觉？而且那个一直注视着你的……呃，可能是一只大象？ 萨莉 欧 麦丽：你知道，嗯，我不得不说，我没有这种感觉。难道你有？ 无名镇的市长（紧张地大笑）：当然没有了！ Horton: Just me and the speck, shootin' the breeze. We're a club. We're a group. We can be a secret society. And no one else can join, unless they wear funny hats. 霍顿：只有我和这粒灰尘，我们在闲谈。我们可以组成俱乐部，我们可以组成一个群体，甚至可以成为一个秘密的组织。其他人谁也没办法加入进来，即使他们带着有趣的帽子。 Horton: There are people on this speck. They have a mayor who has 96 daughters and one son named Jojo, who all share a bathroom! Whatever that is... 霍顿：这粒浮尘上住着人，他们还有一个生了96个女儿和一个叫乔-乔的儿子的市长，他们共享一间浴室！无论如何那都是…… Horton: Even though you can't see them at all / A person's a person, no matter how small. 霍顿：即使你看不到他们，但生命就是生命，和个头大小没有关系。 Horton: I meant what I said, and I said what I meant. Morton: [sighs] An elephant's an elephant one hundred percent. Horton: That's my code, my motto. 霍顿：我所说即是所想，所想即是所说。 莫顿（叹气）：百分之百是大象中的大象。 霍顿：那是我的法则，我的座右铭。
诗涵百草兔
偷了一小段过来，具体的视频麻烦了点，我去找找[from trailer] [narrating a freeze-frame of himself being chased in a gourmet Parisian resturant] Remy: This is me. I think it's apparent that I need to rethink my life a little bit. I can't help myself. I... I like good food, ok? And... good food is... hard for a rat to find! Django: It wouldn't be so hard to find if you weren't so picky! Remy: I don't wanna eat garbage, dad! [from trailer] Remy: [observing what Emile is eating] What is that? Emile: [pause] I don't really know. Remy: You dunno... and you're eating it? Emile: You know, once you muscle your way past the gag reflex, all kinds of possibilities open up. Remy: This is what I'm talking about. Linguini: You're the one who was getting fancy with the spices! What did you throw in there? Oregano? No? What, r - uh, rosemary? That's a spice, isn't it? Rosemary? Colette: Horst has done time. Linguini: For what? Colette: We don't know. He changes the story every time you ask. Horst: I defrauded a large corporation. Horst: I robbed the second-largest bank in France using only a ball-point pen. Horst: I created a hole in the ozone layer over Avignon. Horst: I killed a man... with this thumb. Linguini: I can't cook, can I? [Remy shakes his head] Linguini: But you - he, he - you can, right? [Remy shrugs] Linguini: Come on, don't be so modest. You're a rat, for Pete's sake. Skinner: [notices that Linguini is holding a ladle] Move it, garbage boy! You are COOKING? HOW DARE YOU COOK in my kitchen! Where do you get the gall to even attempt something so monumentally idiotic? I should have you drawn and quartered! I'll do it! I think the law is on my side! Larousse, draw and quarter this man - after you put him in the duck press to squeeze the fat out of his head! Skinner: Welcome to Hell. Mustafa: Someone is asking what is new! Horst: New? Mustafa: Yes! What do I tell them? Horst: What did you tell them? Mustafa: I told them I would ask! Skinner: What are you blathering about? Horst: Customers are asking for what is new! Mustafa: What should I tell them? Skinner: What did you tell them? Mustafa: I TOLD THEM I WOULD ASK! Skinner: This is simple. Just pull out an old Gusteau recipe, something we haven't made in a while... Mustafa: They know about the old stuff. They like Linguini's soup. Skinner: They are asking for food from LINGUINI? Colette: You waste energy and time! You think cooking is a cute job, eh? Like mommy in the kitchen? Well, mommy never had to face the dinner rush while orders come flooding in, and every dish is different and not that simple, it has a different cooking time, and must arrive at the customer's table at the same time. Every second counts and you CANNOT be MOMMIED! Colette: [Linguini is making a mess at the kitchen] What is this? Keep... your... station clear! If meal orders come in, what will happen? Messy stations slow things down, food doesn't go, orders pile up, disaster! I will make this easier to remember: keep you station clean... or I WILL KILL YOU! Remy: We're thieves, and what we're stealing is, let's be honest, garbage. Django: It's not stealing if no one wants it. Remy: If no one want's it, then why are we stealing it? Linguini: [in dream sequence] Do you know what you would like this evening, sir? Anton Ego: Yes, I'd like your heart roasted on a spit. Heh heh heh heh. Ha ha ha! Mustafa: [taking Ego's order] Do you know what you'd like this evening, sir? Anton Ego: Yes, I think I do. After reading a lot of overheated puffery about your new cook, you know what I'm craving? A little perspective. That's it. I'd like some fresh, clear, well seasoned perspective. Can you suggest a good wine to go with that? Mustafa: With what, sir? Anton Ego: Perspective. Fresh out, I take it? Mustafa: I am, uh... Anton Ego: Very well. Since you're all out of perspective and no one else seems to have it in this BLOODY TOWN, I'll make you a deal. You provide the food, I'll provide the perspective, which would go nicely with a bottle of Cheval Blanc 1947. Mustafa: Uhm... Your meal, sir? [Stands up angrily in Mustafa's face] Anton Ego: Tell your chef Linguini to cook ANYTHING he dares to serve me. Tell him to hit me, with his best shot. Remy: This is terrible! He's ruining the soup! And no one's noticing? It's *your* restaurant, do something! Gusteau: What can *I* do? I am a figment of your imagination. Remy: But he's *ruining* the *soup*! Remy: Hey, I brought you something to... [sees Emile eating garbage] Remy: AH! NO, NO, NO, NO! SPIT THAT OUT RIGHT NOW! [Emile obeys] Remy: I have got to teach you about food. Close your eyes. [Emile obeys; Remy hands out piece of cheese] Remy: Now take a bite of this... [Emile snarfs the cheese] Remy: No, no, no! Don't just hork it down! Emile: Too late. Linguini: Can I interest you in a dessert this evening? Anton Ego: Don't you always? Linguini: Which one would you like? Anton Ego: Suprise me! Linguini: Thank you, by the way, for all the advice about cooking. Colette: Thank you, too. Linguini: For - for what? Colette: For taking it! Linguini: What should I do now? Skinner: Kill it! Linguini: Now? Skinner: No, not in the kitchen! Are you mad? [Skinner has gotten Linguini drunk in the hopes of getting him to admit that he has a rat under his hat] Linguini: Hey... Why do they call it that? Skinner: What? Linguini: Ratatouille. It's like a stew, right? Why do they call it that? If you're gonna name a food, you should give it a name that sounds delicious. Ratatouille doesn't sound delicious. It sounds like "rat" and "patootie." Rat-patootie, which does not sound delicious. Linguini: Hey, they like the soup! [knocks Remy in river] Linguini: AH! [rescues Remy, returns soaking wet] Linguini: They like the soup. Linguini: How could you? I thought you were my friend! I trusted you! Get out, and don't come back, or I'll treat you the way restaurants are supposed to treat pests! Skinner: Toasting your success, eh, Linguini? Good for you. Linguini: Oh, I just took it to be polite. I don't really drink, you know. Skinner: Of course you don't. I wouldn't either if I was drinking that. But you would have to be an idiot of elephantine proportions not to appreciate this '61 Ch鈚eau Latour, and you, Monsieur Linguini, are no idiot. Let us toast your non-idiocy! Anton Ego: You're a bit slow for someone in the fast lane. Linguini: And... you're thin for someone who likes food! [Crowd gasps] Anton Ego: I don't LIKE food, I LOVE it. If I don't LOVE it, I don't SWALLOW. Linguini: Listen, I just want you to know how honored I am to be studying under such a -... Colette: [pins Linguini's sleeve with a knife] No, you listen! I just want you to know exactly who you are dealing with! How many women do you see in this kitchen? Linguini: Well, I uh -... Colette: [pins Linguini's sleeve with another knife] Only me. Why do you think that is? Because high cuisine is an antiquated hierarchy built upon rules by stupid, old men. Rules designed to make it impossible for women to enter this world, but still I'm here. How did this happen? Linguini: Well because you, because you -... Colette: [pins Linguini's sleeve with a third knife] Because I am the toughest cook in this kitchen! I have worked too hard for too long to get here, and I am not going to jeopardize it for some garbage boy who got lucky! Got it? Linguini: When I added that extra ingredient instead of following the recipe like you said, that wasn't me... either. Colette: What do you mean? Linguini: I mean, I wouldn't have done that. I would've followed the recipe, I would've followed your advice. I would've followed your advice 'til the ends of the Earth because I love youuuuuur advice. But... Remy: [whispering, referring to Linguini] Don't do it... Linguini: [hesitantly] I have a secret. It's sort of disturbing. I have a ra... I have a raaaaa... Colette: You have a rash? Linguini: No no no. I have this-this tiny, uh, little... little... [quickly] Linguini: a tiny chef who tells me what to do. Larousse: Oh, look who it is! Alfredo Linguini! His mother's an old flame of Gusteau's. Skinner: Ah, yes. How is Renata? Linguini: She's good... well, not good, she's been better. She's, uh... she's -... Horst: She died. Skinner: [carelessly] Oh, I'm sorry Linguini: Oh, no, don't be. She believed in Heaven, so she's covered... after-life speaking. [gives Skinner letter] Skinner: What is this? Linguini: It's from my mother. She thought it would help... me get a job... here. [Skinner has made Linguini drunk] Skinner: So this is your first time cooking? Linguini: My fifth time, actually. I think... Monday was my first time Anton Ego: In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: Anyone can cook. But I realize that only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more. Linguini: So this is it. It's not much but it's, y'know... not much. [referring to his home] Gusteau: Food always comes to those who love to cook. Linguini: Bonjour, ma ch閞ie. Join us. We were just talking about my inspiration. Colette: Yes, he calls it his tiny chef. Linguini: Not that, dearest, I meant you. Django: Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage. [from trailer] Gusteau: You know what I say. Anyone can cook. Remy: Yeah, anyone can cook. That doesn't mean anyone should. Remy: [cooking a mushroom over the chimney] The key is to keep turning it to get the smoky flavor niiice and even.
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