Eckerlin Meats Quotes

Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies - loaf givers. ~ John Ruskin

A knave; a rascal; an eater of broken meats; a
base, proud, shallow, beggarly, three-suited,
hundred-pound, filthy, worsted-stocking knave; a
lily-livered, action-taking knave, a whoreson,
glass-gazing, super-serviceable finical rogue;
one-trunk-inheriting slave; one that wouldst be a
bawd, in way of good service, and art nothing but
the composition of a knave, beggar, coward, pandar,
and the son and heir of a mongrel bitch: one whom I
will beat into clamorous whining, if thou deniest
the least syllable of thy addition. ~ William Shakespeare

Kiss me again without my permission, " she whispered against his lips, "and I'll geld you and sell your balls to a Ruthanian specialty meats shop. Understood?"

"You won't do that," he whispered back. "You'd miss them too much."

Sin snorted and made the blade disappear into her pocket as she stepped back.

"Men are always overestimating the worth of their genitals."

~Sin to Con ~ Larissa Ione

So what's up, you dirty boy?' she teases on the escalator. 'Shit, I don't know where to start.' 'I'll drag it out of you.' She slips her dry little hand into my bunch of wet finger-meats, and coaxes me through the crowd. 'We'll check for my cousin, then maybe grab a juice, get private.' A juice. Grab a private juice. What a woman. ~ D.B.C. Pierre

Nothing is a courtesy unless it be meant us, and that friendly and lovingly. We owe no thanks to rivers that they carry our boats, or winds that they be favoring and fill our sails, or meats that they be nourishing; for these are what they are necessarily. Horses carry us, trees shade us; but they know it not. ~ Ben Jonson

The popular media and conventional wisdom, including the medical profession's traditional approach to nutrition, have created and continue to perpetuate this problem through inadequate, outdated dietary counseling. Attempts to universalize dietary therapies so that one-diet-fits-all influences the flawed claims against meats and fats, thereby encouraging overconsumption of grains. Government-sponsored guides to healthy eating, such as the USDA's food pyramid, which advocates six to eleven servings of grains daily for everyone, lag far behind current research and continue to preach dangerously old-fashioned ideas. Because the USDA's function is largely the promotion of agriculture and agricultural products, there is a clear conflict of interest inherent in any USDA claim of healthful benefits arising from any agricultural product. Popular beliefs and politically motivated promotion, not science, continue to dictate dietary recommendations, leading to debilitating and deadly diseases that are wholly or partly preventable. ~ Ron Hoggan

health risks of diets loaded with red meat, such as hamburger and steak, and processed meats, such as hot dogs, bacon, and cold cuts. They found that over a ten-year period, men who ate the equivalent of a quarter-pounder hamburger a day had a 22 percent higher risk of dying from cancer and a 27 percent higher risk of dying from heart disease than those men whose diet did not contain such red meat. With women, it was even more impressive. Women who ate large amounts of red meat had a 20 percent higher risk of dying from cancer and a 50 percent higher risk of dying from heart disease. ~ Richard Furman

Breakfast is so important, so I'll make an omelet with cheese and deli meats, and then I'll eat muesli and yogurt mixed with fruit or oatmeal with fruit - and then a side of baked beans. ~ Andrew Luck

There are very few men and women, I suspect, who cooked and marketed their way through the past war without losing forever some of the nonchalant extravagance of the Twenties. They will feel, until their final days on earth, a kind of culinary caution: butter, no matter how unlimited, is a precious substance not lightly to be wasted; meats, too, and eggs, and all the far-brought spices of the world, take on a new significance, having once been so rare. And that is good, for there can be no more shameful carelessness than with the food we eat for life itself When we exist without thought or thanksgiving we are not men, but beasts. ~ Mary Francis Kennedy Fisher

In one of his darker moments, the irony started him laughing and he couldn't stop, and the sounds that came from him, before finally tapering into sobs, were so far from mirth they might have been the forced inversion of laughter-like a soul pulled inside out to reveal its rawest meats. ~ Laini Taylor

Still our old question of the comparative advantage of justice and injustice has not been answered: Which is the more profitable, to be just and act justly and practise virtue, whether seen or unseen of gods and men, or to be unjust and act unjustly, if only unpunished and unreformed? In my judgment, Socrates, the question has now become ridiculous. We know that, when the bodily constitution is gone, life is no longer endurable, though pampered with all kinds of meats and drinks, and having all wealth and all power; and shall we be told that when the very essence of the vital principle is undermined and corrupted, life is still worth having to a man, if only he be allowed to do whatever he likes with the single exception that he is not to acquire justice and virtue, or to escape from injustice and vice; assuming them both to be such as we have described? ~ Plato

For books are as meats and viands are; some of good, some of evil sub-stance. ~ John Milton

Don't believe vegetarians who tell you that meat has no flavor, that it comes from the spices or the marinade. The flavor is already there: earth and metal, salt and fat, blood.
My favorite meat is chicken. I can eat a whole bird standing up in the kitchen, straight from the oven, burning my bare hands on its flesh. Anyone can roast a chicken, it is a good animal to cook. Lamb, on the other hand, is much harder to get right. You have to lock in the flavor, rubbing it with sea salt like you are exfoliating your own drying skin, tenderly basting it in its own juices, hour after hour. You have to make small slits across the surface of the leg, through which you can insert sprigs of rosemary, or cloves of garlic, or both. These incisions should run against the grain, in the opposite direction to which the muscle fibers lie. You can tell the direction better when the meat is still uncooked, when it is marbled and raw. It is worth running your finger along those fibers, all the way from one end to the other. This doesn't help with anything. It won't change how you cook it. But it is good to come to terms with things as they are.
Preparing meat is always an act of physical labor. Whacking rib eye with a rolling pin. Snapping apart an arc of pork crackling. And there is something inescapably candid about it, too. If you've ever spatchcocked a goose- if you've pressed your weight down on its breastbone, felt it flatten and give, its bones rearranging under your hands- you wi ~ Lara Williams

Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid. ~ Jose Andres

As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters. ~ Marcus Samuelsson

I have a pretty fast metabolism, so I don't really have to worry about getting pudgy. What I try to do when I'm working out is taking in a lot of heavy protein - clean chicken, clean meats. ~ Chris Evans

But the Spirit saith expressly, that in later times some shall fall away from the faith, giving heed to seducing spirits and doctrines of demons, [4:2] through the hypocrisy of men that speak lies, branded in their own conscience as with a hot iron; [4:3] forbidding to marry, [and commanding] to abstain from meats, which God created to be received with thanksgiving by them that believe and know the truth. ~ Anonymous

In our short walks we passed the kitchen where food was prepared for the nurses and doctors. There we got glimpses of melons and grapes and all kinds of fruits, beautiful white bread and nice meats, and the hungry feeling would be increased tenfold. ~ Nellie Bly

Tree nuts and peanuts = 3 servings per week Fresh fruits including natural fruit juices = 3 servings per day Vegetables = 2 servings per day Seafood (primarily fatty fish) = 3 servings per week Legumes = 3 servings per week Sofrito = 2 servings per week White meat In place of red meat Wine with meals (optional) = 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112 ~ Anonymous

It was clear just how much Tommy loved the city. New York City. The CKY Grocery on Amsterdam had giant, bright red Spartan apples every day of the year, even if it wasn't the right season. He loved that grocery, and the old, shaky Persian man who owned it. Tommy emphatically, yet erroneously believed that the CKY Grocery was the genuine heart of the great city. All five boroughs embodied distinct feelings for him, but there was only one that he'd ever truly romanticized. To him, Manhattan was the entire world.

He loved everything between the East River and the Hudson; from the Financial District up to Harlem; from Avenue A to Zabar's. He loved the four
seasons, although autumn was easily the most anticipated. To Tommy, Central Park's bright, almost copper hues in the fall were the epitome of orange. He loved the unique perfume of deli meats and subway steam. He loved the rain with such verve that every time it so much as drizzled, he would turn to the sky so he could feel the drops sprinkle onto his teeth. Because every raindrop that hit him had already experienced that much envied journey from the tips of the skyscrapers all the way down to the cracked and foot-stamped sidewalks. He believed every inch of the city had its own predetermined genre of music that suited it to a tee. The modal jazz of Miles Davis and Wayne Shorter was absolutely meant for the Upper East Side, north of 61st Street. Precisely between Gershwin and gospel. He loved the view from his a ~ Ryan Tim Morris

Before World War II, there was no such thing as organic food. All food was organic. Food was just food - plants, grains, meats, and dairy that we could all recognize or grow. There were no long lists of ingredients on packages that you couldn't pronounce, much less have any idea what they did to your body or the environment. In 1938, the USDA's Yearbook of Agriculture was called Soils and Men, and it remains a handbook of organic farming today, but back then that was the norm. ~ Nora Pouillon

Cat Stevens is also the only other member of the family who enjoys eating the meats that Dad brings home from the Strip, although sometimes he expresses his enjoyment by barfing. ~ Jesse Andrews

I order the fragrant bison meatballs in a tart cranberry sauce to start, and then move on to other mouthwatering things- the roasted-vegetable platter sprinkled with just the right amount of herbs and pepper, and the honey-roasted rabbit, which practically falls apart on my tongue. ~ Sandhya Menon

Not one of these worthy restaurateurs would consider placing a western dish on his menu. No, we are surrounded instead by the kebab of mutton, the tikka of chicken, the stewed foot of goat, the spiced brain of sheep! These, sir, are predatory delicacies, delicacies imbued with a hint of luxury, of wanton abandon. Not for us the vegetarian recipes one finds across the border to the east, nor the sanitized, sterilized, processed meats so common in your homeland! Here we are not squeamish when it comes to facing the consequences of our desire. ~ Mohsin Hamid

Eating be eating, b'ain't it, Birdie?'
'Nay, Uncle Bear: In Caermelor, at the Royal Court, they be so-oh, so much more advanced than anywhere else. 'Tis not done to wipe your fingers on your hair or the tablecloth, or belch, or speak with your mouth full of food, or scratch, or pick your teeth at table. Ye have to use little forks to pick up the food. Ye not allowed to pour wine for your betters or for yourself, but to wait for them to deign to pour it for ye, if they be feeling generous. And the carving of the meats must be done a certain way, and as for the toasts-it would take ye a whole day just to learn the complications.
'Takes the fun out of eating,' observed Sianadh. ~ Cecilia Dart-Thornton

Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own. ~ Keshia Knight Pulliam

If I weren't in Radiohead I'd be working at a grocery store, I'd be that creepy guy who lives in an efficiency apartment and collects salted, cured meats. ~ Thom Yorke

The older Kit gets, the less confident he feels judging other people as spouses or parents. These days, driving past the home of the Naked Hemp Society, he finds himself more curious than contemptuous about their easily ridiculed New Age ways. Why shouldn't they nurse their babies till age four? Why shouldn't they want to keep their children away from factory-farmed meats, from clothing soaked in fire-retardant chemicals, from dull-witted burned-out public school teachers whose tenure is all too easily approved? Why not frolic naked in the sprinkler
under the full moon, perhaps? Why not turn one's family into a small nurturing country protected by a virtual moat? ~ Julia Glass

Let us not believe that an external fast from visible food alone can possibly be sufficient for perfection of heart and purity of body unless with it there has also been united a fast of the soul. For the soul also has its foods that are harmful. Slander is its food and indeed one that is very dear to it. A burst of anger also supplies it with miserable food for an hour and destroys it as well with its deadly savor. Envy is food of the mind, corrupting it with its poisonous juices and never ceasing to make it wretched and miserable at the prosperity and success of another. Vanity is its food which gratifies the mind with a delicious meal for a time but afterward strips it clear and bare of all virtue. Then vanity dismisses it barren and void of all spiritual fruit. All lust and shift wanderings of heart are a sort of food for the soul, nourishing it on harmful meats but leaving it afterwards without a share of its heavenly bread and really solid food. If then, with all the powers we have, we abstain from these in a most holy fast our observance of the bodily fast will be both useful and profitable. ~ John Cassian

Food enzymes are another important dietary element for cultivating vitality. The richer the enzyme content of food (such as raw and fermented foods), the less enzyme power the body must divert for digestive duty, resulting in an overall enhancement of vitality. Eliminating 'enzyme robbers' such as refined sugar and starch, hydrogenated vegetable oils, processed foods, and overcooked meats also boost vitality. ~ Daniel Reid

Each course was more delectable than the last. Phoebe would have thought nothing could have surpassed the efforts of the French cook at Heron's Point, but this was some of the most delicious fare she'd ever had. Her bread plate was frequently replenished with piping-hot milk rolls and doughy slivers of stottie cake, served with thick curls of salted butter. The footmen brought out perfectly broiled game hens, the skin crisp and delicately heat-blistered... fried veal cutlets puddled in cognac sauce... slices of vegetable terrine studded with tiny boiled quail eggs. Brilliantly colorful salads were topped with dried flakes of smoked ham or paper-thin slices of pungent black truffle. Roasted joints of beef and lamb were presented and carved beside the table, the tender meat sliced thinly and served with drippings thickened into gravy. ~ Lisa Kleypas

I try to stay away from processed foods. I eat lean meats and get as many veggies as I can on my plate, so when mum calls me on a Sunday, I can tell her I'm eating enough veggies! I love pasta, but I don't eat carbs a whole lot, and I love fruit. ~ Luke Mitchell