And Jackson Pollock also.

This is a work by Jackson Pollock.

What is it? Is that Jackson Pollock?

Who here likes the work of Jackson Pollock? Okay.

Place a broiling rack in a tray and put the fillet on it.

Here is a very good example. Take Jackson Pollock, for example.

Obviously, Pollock did it his way By dripping downward in a horizontal plane.

I use Jackson Pollock on purpose as an example because there's a young American artist who paints very much in the style of Jackson Pollock, and her work was worth many tens of thousands of dollars in large part because she's a very young artist.

Broiling the katsuo will give it a smoky aroma and also reduce the excess water in the fillet, improving the texture and the flavor of the meat.

My husband left town with the kids because I always go into this Jackson Pollock crazy thing, where I'm just writing and in my researcher mode.

I'm not going to make a claim about who's right, but I will make an empirical claim about people's intuitions, which is that, if you like the work of Jackson Pollock, you'll tend more so than the people who don't like it to believe that these works are difficult to create, that they require a lot of time and energy and creative energy.