Food Pork Quotes & Sayings

In my lame pescetarian defense, it's very hard to be a girl and say you won't eat something. Refuse one plate of bacon-wrapped pork rinds and you're anorexic. Accept them and you're on the Atkins. Excuse yourself to go to the bathroom and you're bulimic. Best to keep perfectly still and bring an IV of fluids with you to dinner. — Sloane Crosley

Of all the so-called variety meats, none presents a steeper challenge to the food persuader than the reproductive organs. Good luck to Deanna Pucciarelli, the woman who seeks to introduce mainstream America to the culinary joys of pig balls. "I am indeed working on a project on pork testicles," said Pucciarelli, director of the Hospitality and Food Management Program at - fill my heart with joy! - Ball State University. — Mary Roach

As they wove their way through the crowded street, they passed numerous barbecue tents, the focus of the festival, after all. Inside the tents, the barbecue sandwiches were made in an assembly line. Sauce, no sauce? Coleslaw on your sandwich? Want hush puppies in a cup with that? The sandwiches could be seen in the hands of every other person on the street, half-wrapped in foil. There were also tents selling pork rinds and boiled corn on the cob, chicken on a stick and brats, and, of course, funnel cakes. — Sarah Addison Allen

All the food we eat, whether Brussels sprouts or pork bellies, has been modified by mankind. Genetic engineering is only one particularly powerful way to do what we have been doing for eleven thousand years. — Michael Specter

The Chinese sage Mencius made the analogy between morality and food 2,300 years ago when he wrote that "moral principles please our minds as beef and mutton and pork please our mouths."4 In this chapter and the next two, I'll develop the analogy that the righteous mind is like a tongue with six taste receptors. In this analogy, morality is like cuisine: it's a cultural construction, influenced by accidents of environment and history, but it's not so flexible that anything goes. You can't have a cuisine based on tree bark, nor can you have one based primarily on bitter tastes. Cuisines vary, but they all must please tongues equipped with the same five taste receptors.5 Moral matrices vary, but they all must please righteous minds equipped with the same six social receptors. — Jonathan Haidt

How do you do that?" I asked. "What do witches eat?" "Witches loves pork meat," she said. "They loves rice and potatoes. They loves black-eyed peas and cornbread. Lima beans, too, and collard greens and cabbage, all cooked in pork fat. Witches is old folks, most of them. They don't care none for low-cal. You pile that food on a paper plate, stick a plastic fork in it, and set it down by the side of a tree. And that feeds the witches." The — John Berendt

As for meat, I'm not going to become vegetarian. I'm telling you that right now. I want me a steak. I want me a pork chop. I want me a lamb chop, even a piece of duck every once in awhile. We used to have ham and salami, all that crazy stuff. I can't eat processed food. I've got to find local farmers and get natural foods. — Sharon Jones

I do not like onions. It's so funny because I am probably one of the least picky eaters ever. Pretty much any type of new food, I'll try it, I'll eat it. But onions, and pork. Pork and onions. — Stacie Orrico

I love all Puerto Rican food. I love rice and beans. I like anything with steak, chicken, pork. But I like chocolate and potato chips, too. I eat that when my wife goes away and isn't looking. — Jorge Posada

Thanksgiving dinner's sad and thankless. Christmas dinner's dark and blue. When you stop and try to see it From the turkey's point of view.
Sunday dinner isn't sunny. Easter feasts are just bad luck. When you see it from the viewpoint of a chicken or a duck. Oh how I once loved tuna salad Pork and lobsters, lamb chops too Till I stopped and looked at dinner From the dinner's point of view. — Shel Silverstein

We've created a system that demands almost no engagement with our food; we've wrung all the responsibility and sweat equity from the process. It's not that we're getting something for nothing - after all, we do pay for our food, and we suffer the consequences of dining from the industrial trough. But charging a package of center-cut pork chops to your Visa is a hell of a lot different than facing down the source of those chops with a .22 in one hand and a well-honed knife in the other. — Ben Hewitt

My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband! — Rachael Ray

People are getting famous now for serving food out of a truck, or for, well, pork buns. I don't know if I'm really pleased to be a part of that. I'm somewhat terrified of what the future holds, especially in America. — David Chang

To see Sow Flower's mother eat that meat was something I'll never forget. She had been raised to be a fine lady and, as hungry as she was, she did not tear into the food as someone in my family might. She used her chopsticks to pull apart slivers of the pork and lift them delicately to her lips. Her restraint and control taught me a lesson I have not strayed from to this day. You may be desperate, but never let anyone see you as anything less that a cultivated woman. — Lisa See

Think of how many fast food chains exist in the United States alone. Each one of those restaurants needs a large supply of beef, chicken, pork, corn, potatoes, lettuce, tomatoes, cheese, milk, and other food products. To keep up with the demand, they need large corporations to supply them with enough food. When producers focus on benefiting business and industry, they lose their focus on benefiting our health. — Joseph P. Kauffman

Peasant families ate pork, beef, or game only a few times a year; fowls and eggs were eaten far more often. Milk, butter, and hard cheeses were too expensive for the average peasant. As for vegetables, the most common were cabbage and watercress. Wild carrots were also popular in some places. Parsnips became widespread by the sixteenth century, and German writings from the mid-1500s indicate that beet roots were a preferred food there. Rutabagas were developed during the Middle Ages by crossing turnips with cabbage, and monastic gardens were known for their asparagus and artichokes. However, as a New World vegetable, the potato was not introduced into Europe until the late 1500s or early 1600s, and for a long time it was thought to be merely a decorative plant.

"Most people ate only two meals a day. In most places, water was not the normal beverage. In Italy and France people drank wine, in Germany and England ale or beer. — Patricia D. Netzley

While it is undeniably true that people love a surprise, it is equally true that they are seldom pleased to suddenly and without warning happen upon a series of prunes in what they took to be a normal loin of pork. — Fran Lebowitz

I don't think food safety laws are going to protect you from a third carnitas burrito," Hanson said. "That's not about food safety. It's about pork fat overload. — John Scalzi

There is a certain pride in work and in your body throbbing beyond any boundaries you imagined you could endure. You identify with those who come home with pieces of pork fat wedged into their boots, with gashes on their arms and legs from their tools and machines, and with black grime etched into the folds of their dark skin.
Too often this country has turned its back on the working class and the working poor, not to mention the undocumented workers who harvest the food for American tables and build our houses. — Sergio Troncoso

Southern food has been riding a long wave of popularity that has elevated cooking in Southern cities. But it has also led to a formulaic culinary canon laden with house-cured pork products, bespoke grits and lots of food served in Mason jars. The cooks who defined the style were mostly men in tourist-heavy towns like Atlanta, Nashville and Charleston, S.C. Chefs who didn't cook like that risked losing business. — Anonymous

Harry's mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and, for some strange reason, peppermint humbugs. The Dursleys had never exactly starved Harry, but he'd never been allowed to eat as much as he liked. Dudley had always taken anything that Harry really wanted, even if it made him sick. Harry piled his plate with a bit of everything except the peppermints and began to eat. It was all delicious. "That does look good," said the ghost in the ruff sadly, watching Harry cut up his steak. — J.K. Rowling

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

Echo lived her life according to two rules, the first of which was simple: don't get caught.
........ Some rules it would seam were meant to be broken..........
Rule number two, Echo thought snagging a pork bun from a food stall as she sailed past it. If you do get caught, run. — Melissa Grey

Supermarkets in Denmark have experimented with adding a second bar code to packages of meat that when scanned at a kiosk in the store brings up on a monitor images of the farm where the meat was raised, as well as detailed information on the particular animal's genetics, feed, medications, slaughter date, etc. Most of the meat in our supermarkets simply couldn't withstand that degree of transparency; if the bar code on the typical package of pork chops summoned images of the CAFO it came from, and information on the pig's diet and drug regimen, who could bring themselves to buy it? Our food system depends on consumers' not knowing much about it beyond the price disclosed by the checkout scanner. Cheapness and ignorance are mutually reinforcing. — Michael Pollan

Even if one is doing nothing more than eating Chinese food with one's Muslim and Jewish friends (don't order the pork lo mein), being together on the longest nights of the year, as the cold sets into the ground and makes it crunch, the warmth inside is infectious and transcendent. — Thomm Quackenbush

Pork and chicken grease, the aromatics of choice for the Cajun. — Ken Wheaton

How long is this going to take, Finnikin? Ask him if they have food. You promised me roast pork." Finnikin rolled his eyes as Moss swung from side to side, trying to dislodge him from his back. "Woman, I'm trying to fight here! Or has that escaped your attention?" Moss reached over his shoulder, grabbed Finnikin by his jerkin, and swung him over his head. But then he stopped suddenly, sliding Finnikin back onto the ground, staring at him. "Finnikin? Did she say Finnikin?" Finnikin felt dizzy, the world spinning out of control. "Finn?" Moss asked again, and then something else seemed to occur to him. "Did you tell her to go get your . . ." He swung around to where the others stood. "Blessed day," he murmured. "Oh, blessed day. — Melina Marchetta

We're a team like tea and milk, or cake and custard, or pork and apple. — Gail Carriger

It is surely no mere coincidence that the land of the emancipated and enthroned woman is also the land of canned soup, of canned pork and beans, of whole meals in cans, and of everything else ready made. — H.L. Mencken

The early 1990s was a time of great advancements in precooked bacon technology. Pork producers, food labs, and agricultural schools such as Iowa State University began investing substantially in precooked R&D. — David Sax

To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. — Anthony Bourdain

I needed to talk to Vargina, to straighten this out, but felt suddenly faint, headed for the deli across the street. Just standing in the vicinity of comfort food was comfort. The schizophrenic glee with which you cold load your plastic shell with spinach salad, pork fried rice, turkey with cranberry, chicken with pesto, curried yams, clams casino, breadsticks, and yogurt, pay for it by the pound, this farm feed for human animals in black chinos and pleated chinos, animals whose enclosure included the entire island of Manhattan, this sensation I treasured deeply. — Sam Lipsyte

It already smells good," he said, pointing toward the stove. "It smells ... quiet." He looked at her.
"Quiet? Could something smell quiet" She was thinking about the phrase, asking herself. He was right. After the pork chops and steaks and roasts she cooked for the family, this was quiet cooking. No violence involved anywhere down the food chain, except maybe for pulling up the vegetables. The stew cooked quietly and smelled quiet. — Robert James Waller

The food in Yugoslavia is fine if you like pork tartare. — Ed Begley Jr.

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

When we use animals to convert crops into meat, eggs, or milk, the animals use most of the food value to keep warm and develop bones and other parts we can't eat. Most of the food value of the crops we have grown is wasted - in the case of cattle, we get back only 1 pound of beef for every 13 pounds of grain we feed them. With pigs the ratio is 6 pounds of grain to 1 pound of pork. And even these figures underestimate the waste, because meat has a higher water content than grain.30 The world is not running out of food. The problem is that we - the relatively affluent - have found a way to consume four or five times as much food as would be possible, if we were to eat the crops we grow directly. — Peter Singer

They spent the next hour nibbling their way through the food stalls, sharing spiral-cut potatoes, pork sandwiches, and cream puffs. They found a table in one of the many shaded beer gardens, and Lou retrieved some ice-cold Summer Shandys to go with their food. The beer had a light lemon edge that offset the malt, making it an ideal hot-summer-day drink. The potato spirals, long twirls coated in bright orange cheese, combined the thin crispiness of a potato chip with a French fry. And the cream puffs... The size of a hamburger on steroids, the two pate a choux ends showcased almost two cups of whipped cream- light, fluffy, and fresh. — Amy E. Reichert

Oxford was as drenched in Dixie as we were, just about as Southern a town as you would ever hope to find, which generally was a good thing, because that meant that the weather was nice, except when it was hot enough to fry pork chops on the pavement, and the food was delicious, though it would thicken the walls of your arteries and kill you deader than Stonewall Jackson, and the people were big hearted and friendly, though it was not the hardest place in the world to get murdered for having bad manners. Even our main crop could kill you. — Timothy B. Tyson

Mary had become anxious in her old age, and she hated being away from the house for long. She'd hold the girls' hands tightly and calm herself by telling them what she would make for first frost that year- pork tenderloins with nasturtiums, dill potatoes, pumpkin bread, chicory coffee. And the cupcakes, of course, with all different frostings, because what was first frost without frosting? Claire had loved it all, but Sydney had only listened when their grandmother talked of frosting. Caramel, rosewater-pistachio, chocolate almond. — Sarah Addison Allen

When they got back inside the safety of his home, Herobrine headed straight to Wolfie's favourite room, the kitchen. "You hungry boy?" Herobrine asked, scratching Wolfie behind the ear. "OK, let's see what we have tonight." Searching through his food stock Herobrine turned back to his dog with disappointment. "Sorry, boy its pork again. I was sure we had some fish or meat back there. Maybe tomorrow we can go out hunting and find something different to eat. What — Barry J. McDonald

In any case I just cannot imagine attaching so much importance to any food or treat that I would grow irate or bitter at the mention of the suffering of animals. A pig to me will always seem more important than a pork rind. There is the risk here of confusing realism with cynicism, moral stoicism with moral sloth, of letting oneself become jaded and lazy and self-satisfied
what used to be called an 'appetitive' person. — Matthew Scully

It was my pork chop. But that's ok. I ate his dog food. — Bam Bam Bigelow