Classic lines from Pixar animations

/f?kz=596817857It’s all here, go check it out

Remy: I've always believed with hard work and a little bit of luck, it's only a matter of time before I'm discovered!

Remy: I always believe that hard work and a little bit of luck can lead to success. It is only a matter of time before my talent is discovered.

[Narrating a freeze-frame of himself being chased in a gourmet Parisien 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!

(about being chased in a fancy Parisian restaurant Experience. )

Remy: This is me, I think I need to rethink my life. I just couldn't help it. I...I like good food, you know? And... delicious food... is very hard to find for a mouse.

Diego: It won’t be difficult, as long as you’re not so picky!

Remy: Dad, I don’t want to eat garbage!

Remy: [observing what Emile is eating] What is that?

Emile: 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.

Remy (observing what Emil eats): What is this?

Emil: I don’t know either.

Remy: You don’t know...then you still eat it?

Emil: You know, once you figure out how to overcome the gag reflex, you can eat anything.

Remy: That's what I'm talking about.

Linguini: You were the one getting fancy with the spices!

Linguini: Your use of spices is full of amazing imagination.

Skinner: Welcome to hell!

Gusteau: Food always comes to those who love to cook.

Gusteau: Only those who love to cook can make real food.

Colette: He calls it his "Little Chef".

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.

Django: Food It's fuel, and if you're so picky about what you put in your belly, you'll run out of energy quickly. So now shut up and eat your garbage.

Gusteau: You know what I say. Anyone can cook.

Remy: Yeah, anyone can cook. That doesn't mean anyone should.

Gusteau: Yeah, anyone can cook. Stern: You know what I said, anyone can be a chef.

Remy: Yeah, just because everyone can be a chef doesn’t mean everyone should be a chef.

Anton Ego’s last comment:

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.

In many ways, the critic's job is easy; we take very little risk and wield immense power. People must offer themselves and their work for us to review….

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 design criticizing it so.

But we comment We have to face the embarrassing fact that in terms of value - our comments may not be as good as the mediocre things we criticize!

But there are times when a critic truly risks something, and that is in the discovery and defense of the new.

thing! The world is often harsh on rookies and new creations, and new things need support.

Last night, I experienced something new, an extraordinary meal from a singularly unexpected source.

Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 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.

If , challenged my preconceived notions about food! That’s putting it mildly, they totally blew me away!

In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto: Anyone can cook.

"Cooking is not difficult" scoffed!

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.

Not everyone can become a great artist..., but a great artist can come from anywhere. Any corner,

It is difficult to imagine more humble origins than those of the genius now cooking at Gusteaus, who is, in this critics opinion, nothing less than the finest chef in France.

< p>The geniuses who are currently cooking at the God of Cookery Restaurant come from humble backgrounds that is unimaginable... In my opinion, he is the best chef in France...

I will be returning to Gusteau s soon, hungry for more.

I will be returning to Gusteau s soon, hungry for more! Satisfy my appetite...that night was wonderful, the happiest night in my life! ——————————————————————

Sally: Hey there Mater.

Sally: Hey there Mater. .

Lightning McQueen: [to Mater] You know her?

"Lightning" McQueen (to Ban Ya): Do you know her?

Mater: She's my fiancee.

Banya: She's my fiancee.

Lightning McQueen: What?

Mater: [nudges McQueen playfully] I'm just kiddin'. She jus' likes me for my body.

Banya (nudges McQueen playfully): Open one It's just a joke, she is actually just obsessed with my appearance

The boss likes to say that this is the most glorious day in my life!

I remember when McQueen went to his place to change a tire, he Said this.

--speed i am the speed