“I can’t knock my pictures. They have tremendous box-office appeal.” — Vincent Price
Source: Kevin Thomas (1970)
Photo: The Masque of the Red Death (1964)
“I played so many gentle men at the beginning of my career that I certainly wanted to play some villains and so I got kind of stuck in villains.” — Vincent Price
Laura (1944). With Gene Tierney, Dana Andrews, and Clifton Webb.
“Doing a religious picture is a boring thing because everybody is on their best behavior – hoping for the keys to the kingdom, I guess.” — Vincent Price, shown here on the set of The Ten Commandments (1956).
“I sometimes feel that I’m impersonating the dark unconscious of the whole human race. I know this sounds sick, but I love it.” — Vincent Price
“I’ve come to the conclusion that you get along much better with the actors in these grim, heavy dramas than you do in comedies. I play the wife who murders her husband, and when it’s a nice husband like Vincent Price, it’s not a very pleasant thought to ‘do him in.’ Every one told me I would like Vincent, he is so thoughtful, warm and helpful. But I had no idea that I would like him so well, and find him so pleasant to work with.” — Barbara Steele
Source: Louella Parsons (1961)
Photo: The Pit and the Pendulum (1961)
Artist: ? Date: 1960s. Oil. 34 x 54 inches. Used to promote “The Vincent Price Collection,” a campaign to sell artwork via the Sears & Roebuck catalog. The Collection ran from 1962 to 1970.
Vincent Price thrilled kiddies as Captain Hook for a live theatrical run of “Peter Pan” at the Valley Music Theater in Woodland Hills in December 1964. The theater was demolished in 2007. (LAPL 00118533)
Created for Dr. Goldfoot and the Bikini Machine (1965).
Vincent Price’s Chicken Sweet and Hot
1 fryer chicken, quartered
1/2 cup butter
1/4 cup Worcestershire sauce
1 clove garlic, minced
1/2 cup red currant jell
1 tablespoon Dijon mustard
1 cup orange juice
1 teaspoon powdered ginger
3 dashes Tabasco sauce
1. Combine all of the above ingredients, except chicken, in a pan.
2. Heat gently, stirring until jelly is blended and sauce is smooth (it doesn’t really thicken a lot, just a little bit).
4. Pour sauce over 1 quartered chicken and marinate for 2 or 3 hours.
5. Cover and cook in preheated moderate oven (I used 350 degrees F for the first 40 minutes, then raised it to 375 degrees F).
6. Uncover, increase oven temperature to hot (I raised it to 425 degrees F) and baste frequently until chicken is an even dark brown.
7. (Before I put the chicken in at the higher temperature, I used a large spoon to take out some of the marinade/basting sauce; it seemed to make a lot to me– I left just enough in the dish to use for basting, but not so little that it would burn at the high) Serve with rice.
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