Tender 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 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

Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there. — Alice Waters

She chewed the tender meat and sucked out the juices and felt the sauce coat her tongue and roll down her throat. After that, he looked still better. Another — Jane Smiley

Feathery Stokers - There is no definitive list but here are some examples. Men who didn't eat red meat were Feathery Strokers. Men who used postshave balm instead of slapping stinging aftershave onto their tender skin were Feathery Strokers. Men who noticed your shoes and handbags were Feathery Strokers. (Or Jolly Boys.) Men who said pornography was exploitation of women were Feathery Strokers. (Or liars.) Men who said pornography was exploitation of men as much as women were of the scale. All straight men from San Francisco were Feather Strokers. All academics with beards were Feathery Stokers. Men who stayed friends with their ex-girlfriends were Feathery Strokers. Especially if they called them their "ex-partner." Men who did Pilates were Feathery Strokers. Men who said, "I have to take care of myself right now" were screaming Feathery Strokers. (Even I'd go along with that.) ~Jacqui — Marian Keyes

A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an out-lying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place. — Mark Twain

Existential philosophy, poetry and art - just like sadness - were all unavoidable to a tender young man in the meat works. — Michael Leunig

Take a cat, nourish it well with milk and tender meat, make it a couch of silk ... — Geoffrey Chaucer

If you're new to the smoking game, the first dish I suggest you smoke would be a pork shoulder. Unlike brisket or ribs, the meat is intrinsically tender. It's very well marbled both on the outside of the shoulder and throughout the meat, so even if you overcook it, even if you get a spike in temperature, it's very hard to screw up. It usually comes out moist, crispy and delicious no matter what you do to it. — Steven Raichlen

She is drawn to the river, and all its hideous, dead-eyed treasures: rot-bloated cats, and cold-meat corpses of unwanted infants, eels plucking at their tender fingers and toes. — Emmanuelle De Maupassant

No matter how tough the meat may be, it's going to be tender if you slice it thin enough. — Guy Fieri

He thought: Oh, I have fed on honey-dew. On wine and whiskey and champagne and the tender white meat of women and fine clothes and the respect of strong men and the fear of weak and the turn of a card and good horses and the crisp of greenbacks and the cool of mornings and all the elbow room that God or man could ask for. I have had high times. But the best times of all were afterward, just afterward, with the gun warm in my hand, the bite of smoke in my nose, the taste of death on my tongue, my heart high in my gullet, the danger past, and then the sweat, suddenly, and the nothingness, and the sweet clean feel of being born. — Glendon Swarthout