Cooking Of Meat Quotes & Sayings

Was she conscious of her talent? Hardly. If asked about her cooking, Grandma would look down at her hands which some glorious instinct sent on journeys to be gloved in flour, or to plumb disencumbered turkeys, wrist-deep in search of their animal souls. Her gray eyes blinked from spectacles warped by forty years of oven blasts and blinded with strewing of pepper and sage, so she sometimes flung cornstarch over steaks, amazingly tender, succulent steaks! And sometimes dropped apricots into meat loaves, cross-pollinated meats, herbs, fruits, vegetables with no prejudice, no tolerance for recipe or formula, save that at the final moment of delivery, mouths watered, blood thundered in response. Her hands then, like the hands of Great-grandma before her, were Grandma's mystery, delight, and life. She looked at them in astonishment, but let them live their life in the way they must absolutely lead it. — Ray Bradbury

This is the body's nurse; but since man's wit
Found the art of cookery, to delight his sense,
More bodies are consumed and kill'd with it
Than with the sword, famine, or pestilence. — John Davies Of Hereford

These days, we've gotten incredibly fussy. With our personal playlists, our complicated made-to-order half-caf, half-decaf lattes, our special mattresses that can adjust for each sleeper, our individually designed college curriculums, we've gotten out of the habit of making do with what's at hand. Part of living with abandon is giving oneself over to one's circumstances without any expectation that things are going to be to our liking anytime soon. We can hope that things will improve, but it shouldn't prevent us from doing what we've set out to do. Julia had an astonishing capacity to be content with what was in front of her, whether it be a cooking school run on spit and a string or a less than perfect hunk of meat. She made do and moved on and rarely regretted it. — Karen Karbo

This lingering hint of savagery isn't necessarily a strike against fire cooking, however. To the contrary, some believe a bloody slab of beefsteak augments the power of the eater. "Whoever partakes of it," Roland Barthes wrote in Mythologies, "assimilates a bull-like strength." By comparison, the braise or stew - and particularly the braise or stew of meat that's been cut into geometric cubes and rendered tender by long hours in the pot - represents a deeper sublimation, or forgetting, of the brutal reality of this particular transaction among species. Certainly — Michael Pollan

In any case, fire burns; that's its nature, and you can't expect to change that. You can use it to cook your meat or to burn down your neighbor's house. And is the fire you use for cooking any different from the one you use for burning? And does that mean you should eat your supper raw?"
Maddy shook her head, still puzzled. "So what you're saying is ... I shouldn't play with fire," she said at last.
Of course you should," said One-Eye gently. "But don't be surprised if the fire plays back. — Joanne Harris

It may also be that, quite apart from any specific references one food makes to another, it is the very allusiveness of cooked food that appeals to us, as indeed that same quality does in poetry or music or art. We gravitate towards complexity and metaphor, it seems, and putting fire to meat or fermenting fruit and grain, gives us both: more sheer sensory information and, specifically, sensory information that, like metaphor, points away from the here and now. This sensory metaphor - this stands for that - is one of the most important transformations of nature wrought by cooking. And so a piece of crisped pig skin becomes a densely allusive poem of flavors: coffee and chocolate, smoke and Scotch and overripe fruit and, too, the sweet-salty-woodsy taste of maple syrup on bacon I loved as a child. As with so many other things, we humans seem to like our food overdetermined. — Michael Pollan

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads. — Graham Kerr

Reading any collection of a man's quotations is like eating the ingredients that go into a stew instead of cooking them together in the pot. You eat all the carrots, then all the potatoes, then the meat. You won't go away hungry, but it's not quite satisfying. Only a biography, or autobiography, gives you the hot meal. — Christopher Buckley

Animals are murdered to produce meat; vegetables are torn up, peeled, and chopped; most of what we eat is treated with fire; and chewing is designed remorselessly to finish what killing and cooking began. People naturally prefer that none of this should happen to them. Behind every rule of table etiquette lurks the determination of each person present to be a diner, not a dish. — Margaret Visser

It had taken Jack awhile to get used to Spanish cooking. They never served the great joints of beef, legs of pork and haunches of venison without which no feast was complete in England; nor did they consume thick slabs of bread. They did not have the lush pastures for grazing vast herds of cattle or the rich soil on which to grow fields of waving wheat. They made up for the relatively small quantities of meat by imaginative ways of cooking it with all kinds of spices — Ken Follett

Uncle Jeff insisted that I also take a tray of unseasoned barbecue, so I could see for myself that what's going on here at the Skylight Inn does not in any way, shape, or form depend for it's flavor or quality on "sauce." That is a word he pronounces with an upturned lip and a slight sneer, suggesting that the use of barbecue sauce was at best a culinary crutch deserving of pity and at worst a moral failing. — Michael Pollan

I love cooking all different things, so any form of meat, fish, anything else. I do have a really strict diet, but it's all protein and veg basically. When you are on a diet like that you have to get inventive, so you have to be willing to try any different fish that's out there. Probably a favourite of mine is some baked trout fillets, on a salad. — Greg Rutherford

The bones and shells and peels of things are where a lot of their goodness resides. It's no more or less lamb for being meat or bone; it's no more or less pea for being pea or pod. Grappa is made from the spent skins and stems and seeds of wine grapes; marmalade from the peels of oranges. The wine behind grappa is great, but there are moments when only grappa will do; the fruit of the orange is delicious, but it cannot be satisfactorily spread.
"The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. Along with the bones from a chicken, raw or cooked, they are what it takes to make chicken stock, which you need never buy, once you decide to keep its ingredients instead of throwing them away. If you have bones from fish, it's fish stock. If there are bones from pork or lamb, you will have pork or lamb stock. — Tamar Adler

I always see the filming as basically going to the grocery store and buying a bunch of ingredients and that's about as far from having a dinner as you can possibly be. Then editing is the cooking, the preparation of the meal and if you don't edit it you've just got a pile of raw meat. — Casey Neistat

Would it really be so bad if you slowed your life down even a teensy bit? If you took charge of the ingredients of your food instead of letting corporations stuff you and your family, like baby birds, full of sugar, corn products, chemicals, and meat from really, really unhappy animals? — Catherine Friend

Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side. — Johnny Trigg

What is word for good together living? Nobody shits in the well?"
I laughed. "Civilization?"
He nodded, splaying his fingers: amusement. "Yes," he said. "Speaking with hands is civilization."
"But smiling is natural," I protested. "Everyone smiles."
"Natural is not civilization," Tempi said. "Cooking meat is civilization. Washing off stink is civilization."
"So in Ademre you always smile with hands?" I wished I knew the gesture for dismay.
"No. Smiling with face good with family. Good with some friend."
"Why only family?"
Tempi repeated his thumb-on-collarbone gesture again. "When you make this." He pressed his palm to the side of his face and blew air into it, making a great flatulent noise. "That is natural, but you do not make it near others. Rude. With family ... " He shrugged. Amusement. " ... civilization not important. More natural with family. — Patrick Rothfuss

Meat Glaze (demi-glace) It's handy to have meat glaze for thickening a pan sauce and giving it body. You can make your own meat glaze by cooking chicken broth down to a fraction of its original volume (definitely a weekend project), or you can buy commercial meat glaze. One of the better meat glazes is made by More-than-Gourmet, usually found in the gourmet section of the supermarket. Meat glaze can be stored in the refrigerator for several months and can be frozen indefinitely. — James Peterson

My message is, as it alway has been, moderation: meat as a main course on three days a week, eggs on one, fish on one other and some form of vegetarian meal on the rest constitute a perfectly acceptable, interesting and varied diet. — Delia Smith

You get all these different cuts of meat cooking at once' he said. 'You've got your sausage, which cooks fast. You've got your big steak, which is your best cut, which takes some time, right? You got to talk to all these girls at once just like you take care of all that meat at once'

After he made this analogy, I presented Ajay with a trophy that said 'Most Sexist Food Analogy of All Time: Meat and BBQ division'. — Aziz Ansari

These questions are punctuated by other questions, as diverse as "Will I ever do time?" and "Did this girl have a trusting heart?" The smell of meat and blood clouds up the condo until I don't notice it anymore. And later my macabre joy sours and I'm weeping for myself, unable to find solace in any of this, crying out, sobbing "I just want to be loved," cursing the earth and everything I have been taught: principles, distinctions, choices, morals, compromises, knowledge, unity, prayer - all of it was wrong, without any final purpose. All it came down to was: die or adapt. I imagine my own vacant face, the disembodied voice coming from its mouth: These are terrible times. Maggots already writhe across the human sausage, the drool pouring from my lips dribbles over them, and still I can't tell if I'm cooking any of this correctly, because I'm crying too hard and I have never really cooked anything before. — Bret Easton Ellis

My father was often away with the army, or in London, but mum did a lot of the cooking. She never liked cakes - not baking. Meat. Fish. That's what she did. — Tom Parker Bowles

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork. — James Beard

I have become more interested than ever in the effect of a diet higher in 'greens' than it is in meat - both in terms of my own wellbeing and, more recently, those implications that go beyond me and those for whom I cook. — Nigel Slater

You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a healthy, light white meat that lends itself excellently to their style of cooking, and they use it in many different ways. Also, Europeans do not celebrate Thanksgiving so they perceive turkey as an all-year round option. — Todd English

My mother always cooked, every day, proper food. We didn't have fast food. It was probably pretty much meat and two veg, but as time went on and new things came into the culture, she embraced all of that. I grew up with mealtimes and sitting around the table with proper cooking and eating. — Lesley Manville

Cooking meat over a fire is one of the most stirring of those ritual acts, usually performed outdoors, on special occasions, in public, and by men. — Michael Pollan

You know that movie, where the little boy says 'I see dead people'?
The Sixth Sense.
Well, I see them all the time, and I'm getting tired of it. That's what's ruined my mood. Here it is, almost Christmas, and I didn't even think about putting up a tree, because I'm still seeing the autopsy lab in my head. I'm still smelling it on my hands. I come home on a day like this, after two postmortems, and I can't think about cooking dinner. I can't even look at a piece of meat without thinking of muscle fibers. All I can deal with is a cocktail. And then I pour the drink and smell the alcohol, and suddenly there I am, back in the lab. Alcohol, formalin, they both have that same sharp smell. — Tess Gerritsen

I don't really cook meat. I eat a bit of seafood but I'm not really into meat and the idea of cooking it is pretty intense. — Bella Heathcote

Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good. — April Bloomfield

I mean really, how could an artistic individual stay grounded in the nitty-gritty of how many minutes per pound meat has to stay in the oven when trying to fathom the creative philosophy behind the greatest artistic minds of the world? — E.A. Bucchianeri

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason. — Michael Symon