Gaffs Quality Meat And Specialty Foods Quotes

The trade-off between speed and image quality is a key constraint of first-person action games, and the job of developing a workable engine involves constantly optimizing both elements. Gamers dream of the day they'll be able to haul their arsenals through three-dimensional environments of photographic clarity, playing 'Myst' with a meat ax. ~ Marc Laidlaw

Flesh-meats will depreciate the blood. Cook meat with spices, and eat it with rich cakes and pies, and you have a bad quality of blood. ~ Ellen G. White

Imagine you're sitting having dinner in a restaurant. At some point during the meal, your companion leans over and whispers that they've spotted Lady Gaga eating at the table opposite. Before having a look for yourself, you'll no doubt have some sense of how much you believe your friends theory. You'll take into account all of your prior knowledge: perhaps the quality of the establishment, the distance you are from Gaga's home in Malibu, your friend's eyesight. That sort of thing. If pushed, it's a belief that you could put a number on. A probability of sorts. As you turn to look at the woman, you'll automatically use each piece of evidence in front of you to update your belief in your friend's hypothesis Perhaps the platinum-blonde hair is consistent with what you would expect from Gaga, so your belief goes up. But the fact that she's sitting on her own with no bodyguards isn't, so your belief goes down. The point is, each new observations adds to your overall assessment. This is all Bayes' theorem does: offers a systematic way to update your belief in a hypothesis on the basis of the evidence. It accepts that you can't ever be completely certain about the theory you are considering, but allows you to make a best guess from the information available. So, once you realize the woman at the table opposite is wearing a dress made of meat -- a fashion choice that you're unlikely to chance up on in the non-Gaga population -- that might be enough to tip your belief over the thresho ~ Hannah Fry

Our two taco specials get shoved up on the serving counter, crispy, cheesy goodness in brown plastic baskets lined with parchment paper, sour cream and guacamole exactly where they should be.

On the side.

There is a perfect ratio of sour cream, guac, and salsa on a shredded chicken tostada. No one can make it happen for you. Many restaurants have tried. All have failed. Only the mouth knows its own pleasure, and calibration like Taco Heaven cannot be mass produced.

It simply cannot.

Taco Heaven is a sensory explosion of flavor that defies logic. First, you have to eye the amount of spiced meat, shredded lettuce, chopped tomatoes, and tomatillos. You must consider the size and crispiness of the shells. Some people–I call them blasphemers–like soft tacos. I am sitting across from Exhibit A.

We won't talk about soft tacos. They don't make it to Taco Heaven. People who eat soft tacos live in Taco Purgatory, never fully understanding their moral failings, repeating the same mistakes again and again for all eternity.

Like Perky and dating.

Once you inventory your meat, lettuce, tomato, and shell quality, the real construction begins. Making your way to Taco Heaven is like a mechanical engineer building a bridge in your mouth. Measurements must be exact. Payloads are all about formulas and precision. One miscalculation and it all fails.

Taco Death is worse than Taco Purgatory, because the only re ~ Julia Kent

Montana's ranchers raise the best cattle in the world. If Taco Bell needs to beef up, they can give their customers the highest quality meat around by using Montana beef, and in the process, supporting agriculture jobs in Montana. ~ Jon Tester

Consumers are going to have get used to eating less meat - to paying more for better quality meat and eating significantly less of it. ~ Jonathan Safran Foer

Home Economics & Civics
What ever happened to the two courses that were cornerstone programs of public education? For one, convenience foods made learning how to cook seem irrelevant. Home Economics was also gender driven and seemed to stratify women, even though most well paid chefs are men. Also, being considered a dead-end high school program, in a world that promotes continuing education, it has waned in popularity. With both partners in a marriage working, out of necessity or choice, career-minded couples would rather go to a restaurant or simply micro-burn a frozen pre-prepared food packet. Almost anybody that enjoys the preparation of food can make a career of it by going to a specialty school such as the Culinary Institute of America along the Hudson River in Hyde Park, New York. Also, many colleges now have programs that are directed to those that are interested in cooking as a career. However, what about those that are looking to other career paths but still have a need to effectively run a household? Who among us is still concerned with this mundane but necessary avocation that so many of us are involved with? Public Schools should be aware that the basic requirements to being successful in life include how to balance and budget a checking and a savings account. We should all be able to prepare a wholesome, nutritious and delicious meal, make a bed and clean up behind one's self, not to mention taking care of children that may become a part of the family ~ Hank Bracker

And just as agriculture has displaced species-dense communities with its monocrops, its diet has displaced the nutrient-dense foods that humans need, replacing them with mononutrients of sugar and starch. This displacement led immediately to a drop in human stature as agriculture spread - the evidence couldn't be clearer. The reasons are just as clear. Meat contains protein, minerals, and fats, fats that we need to metabolize those proteins and minerals. In contrast, grains are basically carbohydrates: what protein they do contain is low quality - lacking essential amino acids - and comes wrapped in indigestible fiber. Grains are essentially sugar with enough opioids to make them addictive. ~ Lierre Keith

I don't eat meat because meat brings out negative qualities such as fear, anger, anxiety, aggressiveness, etc. Vegetables peacefully offer themselves to the earth when ripe, thus allowing a sublime and peaceful thought-conscio usness ~ Carlos Santana

We are flooded with books; books come pouring out of the publishing meat grinder. And, the quality has dropped severely. We may be able to print a book better, but intrinsically the book, perhaps, is not better than it was. We have a backlist of books, superb books, by Margaret Wise Brown, by Ruth Krauss, by lots of people. I'd much rather we just took a year off, a moratorium: no more books. For a year, maybe two - just stop publishing. And get those old books back, let the children see them! Books don't go out of fashion with children; they only go out of fashion with adults. So that kids are deprived of the works of art which are no longer around simply because new ones keep coming out.

from The Openhearted Audience (1980) ~ Maurice Sendak

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

A simple rule of thumb is to shop the periphery of the grocery store - that's where you'll find meat, fish, dairy, and vegetables. Choose high-quality protein such as healthy, grass-fed beef and lamb and organic chicken and pork, and eat them in moderation. ~ Suzanne Somers

I'd be offended if I could be offended," he said. "Maybe I should start calling you a cow, since you have four limbs, are made of meat, and have rudimentary biological mental capacities. ~ Brandon Sanderson

Hisako Arato...
... is an expert at medicinal cooking!"
MEDICINAL COOKING
Based on both Western and Eastern medicinal practices, it melds together food and pharmaceutical science.
It is a culinary specialty that incorporates natural remedies and Chinese medicine into recipes to promote overall dietary health.
"Besides the four traditional natural remedies, I also added Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng...
... to create my own original 'Medicinal Spice Mix.'
Steeping them in water for an hour drew out their medicinal properties. Then I added the mutton and various vegetables and boiled them until they were tender. Some Shaoxing wine and a cilantro garnish at the end gave it a strong, refreshing fragrance. "
"That's right! Now that you mention it, there's a whole lot of overlap between medicinal cooking and curry. The medicinal herbs Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng are commonly called turmeric, star anise and fennel! All three of those are spices any good curry's gotta have!"
"By basing her dish on those spices, she was able to tie her medicinal cooking techniques into the curry. That makes this a dish that only she could create!"
"Yes. This is my version of a Medicinal Curry...
It's called 'Si wu Tang Mutton Curry'!"
"I can feel it! I can feel the healing energies flowing through my body!"
"Delicious! The spices highlight the strong, robust flavor of the mutton perfectly! And the mild s ~ Yuto Tsukuda

There, I was just a secretary-shaped confederation of atoms, fighting the inevitability of mediocrity and decay. But here, in the Juliaverse ... energy was never lost, merely converted from one form to another. Here, I took butter and cream and meat and eggs and I made delicious sustenance. ~ Julie Powell

I once made love to a taco shell stuffed with rancid meat and watery tomato bits. It was the best sex I've ever served to an unsuspecting customer. ~ Jarod Kintz

At that same time, the Communist regime let the inflation run its course and then, devalued the currency. They issued a new kind of lei. Everybody could exchange 80,000 lei for 20 new lei. The day before the exchange, I had 2 million lei. For that amount, I bought two pairs of hand crocheted summer gloves; there was nothing else available. I would have preferred to purchase a kilo meat, but that was out of the question, unrealistic thinking. ~ Pearl Fichman

Quoyle remembered purple-brown seckle pears the size and shape of figs, his father taking the meat off with pecking bites, the smell of fruit in their house, litter of cores and peels in the ashtrays, the grape cluster skeletons, peach stones like hens' brains on the windowsill, the glove of banana peel on the car dashboard. In the sawdust on the basement workbench galaxies of seeds and pits, cherry stones, long white date pits like spaceships ... The hollowed grapefruit skullcaps, cracked globes of tangerine peel. ~ Annie Proulx

The underlying reason why this transition was piecemeal is that food production systems evolved as a result of the accumulation of many separate decisions about allocating time and effort. Foraging humans, like foraging animals, have only finite time and energy, which they can spend in various ways. We can picture an incipient farmer waking up and asking: Shall I spend today hoeing my garden (predictably yielding a lot of vegetables several months from now), gathering shellfish (predictably yielding a little meat today), or hunting deer (yielding possibly a lot of meat today, but more likely nothing)? Human and animal foragers are constantly prioritizing and making effort-allocation decisions, even if only unconsciously. They concentrate first on favorite foods, or ones that yield the highest payoff. If these are unavailable, they shift to less and less preferred foods. ~ Jared Diamond

The Fox And The Crow
A CROW having stolen a bit of meat, perched in a tree and held it in her beak. A Fox, seeing this, longed to possess the meat himself, and by a wily stratagem succeeded. "How handsome is the Crow," he exclaimed, in the beauty of her shape and in the fairness of her complexion! Oh, if her voice were only equal to her beauty, she would deservedly be considered the Queen of Birds!" This he said deceitfully; but the Crow, anxious to refute the reflection cast upon her voice, set up a loud caw and dropped the flesh. The Fox quickly picked it up, and thus addressed the Crow: "My good Crow, your voice is right enough, but your wit is wanting. ~ Aesop

Finding specialty food items was a bit of a challenge in Asia in the early days of getting the Mozza's up and running. Everything is built on relationships, and when you start somewhere new, it takes time to develop that. Staffing can also present challenges. ~ Joe Bastianich

The West-march of the Walmart Held all the food in the world, Bottled beer by the boatload, Frost-kept food, milk and meat. Setting up for a siege behind barricades The Norsemen fetched food, collected clothing, Turkish trousers with flies in the front Kept closed with clever contraptions, Tiny ~ Neal Stephenson

It was before Vatican II and the liberalization of church doctrine. You weren't meant to eat meat on Friday in deference to Christ, who died on Friday. If you did, you went to hell, . That way, Hitler would be in hell alongside someone who ate meat on Friday. I thought there was no justice there. ~ Christopher Durang

There are many activities that human beings have been doing "forever." We might argue from that perspective that eating meat should be allowed to continue. Men have been raping women for thousands of years; does that mean that it is normal and should be allowed to continue? ~ Sharon Gannon

They gave him a little piece of raw meat. Rikki-tikki liked it immensely, and when it was finished he went out into the veranda and sat in the sunshine and fluffed up his fur to make it dry to the roots. Then he felt better. ~ Rudyard Kipling

like slicing bread, thick-skinned tomatoes and so on - but on your full line of vegetables, spuds, meat and even fish. My sous-chef uses his for just about everything. F. Dick makes a good one for about twenty-five bucks. ~ Anthony Bourdain

Innocents, the meat in a ghastly sandwich between an uncaring society and a vengeful state. ~ Bryce Courtenay

On the platter sat the roast, half of it black, the other half bloody. A wilted sprig of parsley sat beside it, as if Mary couldn't quite allow the roast to leave her kitchen without trying to disguise it.
Silence hung over the table.
Dougal set the cover to one side and removed the covers from the other dishes: a bowl of something green that sat in an oily liquid; a thick slab of pork in the middle of a large, chipped platter; some turnips floating unappetizingly in water; and a basket of undercooked bread.
Sophia thought the turnips were a nice touch. No one liked turnips.
Dougal picked up the carving knife. "Well, my dear?" he asked pleasantly, an amused glint in his eyes. "How do you like your meat? Raw? Or burned to a charred mess? ~ Karen Hawkins

My fur is matted, my eyes refuse to refocus, my sthondat-begotten room is too small, my microwave heater heats all meat to the same temperature, and it is the wrong temperature, and I cannot get it fixed. ~ Larry Niven

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

Perhaps I should go back a few years earlier. My parents, who travelled from Odessa, the Russian city on the Black Sea, shortly before the 1914 war, were part of a vast migration of Jews fleeing Tsarist oppression to the dream of America that obsessed poor men all over Europe. The tailors thought of it as a place where people had, maybe, three, four different suits to wear. Glaziers grew dizzy with excitement reckoning up the number of windows in even one little skyscraper. Cobblers counted twelve million feet, a shoe on each. There was gold in the streets for all trades; a meat dinner every single day. And Freedom. That was not something to be sneezed at, either.

But my parents never got to America. ~ Emanuel Litvinoff

It couldn't be that bad. Casting another angry look at Reese for joking around when her twin clearly needed to eat, Audrey took a tiny bite of the meatloaf. Wet, half-raw hamburger meat and onion touched her tongue. The salty, greasy taste was overwhelming. With a gagging noise of her own, Audrey quietly followed Reese's lead and spit into her napkin. "I must have missed something on the recipe."

"Like the instructions?" Reese told her. ~ Jessica Clare