Margetts Meats Quotes

Sun, and sky, and breeze, and solitary walks, and summer holidays, and the greenness of fields, and the delicious juices of meats and fishes, and society, and the cheerful glass, and candle-light, and fire-side conversations, and innocent vanities, and irony itself
do these things go out with life? Can a ghost laugh, or shake his gaunt sides, when you are pleasant with him? ~ Charles Lamb

By the middle of Henry VIII's reign, the white meats - that is, dairy products - were considered common fare and people from all classes would eat meat whenever they could get it. ~ Clarissa Dickson Wright

Prioritize whole, unprocessed, nutrient-rich, nourishing foods. Eat vegetables, grass-fed and pastured meats and eggs, wild-caught seafood, and some fruit, nuts, and seeds. Avoid foods that are likely to be more harmful than healthful. Especially when regularly consumed, certain foods can trigger inflammation, cause digestive problems, or derail our natural metabolic processes, such as grains, legumes, sugar, and processed seed and vegetable oils. ~ Michelle Tam

The greatest part of the tragedy is that there was actually plenty of food in Ireland itself. The country produced great quantities of eggs, cereals and meats of every type, and brought in large hauls of food from the sea, but almost all went for export. So 1.5 million people needlessly starved. It was the greatest loss of life anywhere in Europe since the Black Death. ~ Bill Bryson

A strong and well-constituted man digests his experiences (deeds and misdeeds all included) just as he digests his meats, even when he has some tough morsels to swallow. ~ Friedrich Nietzsche

He listened to the hooting of many metal horns, squealing of brakes, the calls of vendors selling red-purple bananas and jungle oranges in their stalls. Colonel Freeleigh's feet began to move, hanging from the edge of his wheel chair, making the motions of a man walking. His eyes squeezed tight. He gave a series of immense sniffs, as if to gain the odors of meats hung on iron hooks in sunshine, cloaked with flies like a mantle of raisins; the smell of stone alleys wet with morning rain. He could feel the sun bum his spiny-bearded cheek, and he was twenty-five years old again, walking, walking, looking, smiling, happy to be alive, very much alert, drinking in colors and smells. ~ Ray Bradbury

Oh, sweet! New man meat's made it to town, y'all. Let's gobble. ~ Gena Showalter

The meal was delectable, with courses of consomme and leeks, cold poached salmon with bergamot mousseline sauce and cucumbers, curried game meats, mutton joint with savory stuffering, roasted duckling and pheasant and squab with herbed root vegetables, and so on. Tabitha, whose finest meals had consisted largely of tinned meats and powered custard, nearly wept at the smells and textures and tastes flooding her senses. ~ Jessica Lawson

The chalkboard menu really seemed to emphasize that everything was local and that everything had maple syrup in it. The BBQ beef was in maple syrup BBQ sauce. The mac and cheese was made with smoked maple cheese. There was maple tofu and maple-syrup dressing for the salads.
"Did you forget you were in Vermont for a second?" Stevie said to Janelle as they took their trays. "Look down. You are standing in maple syrup."
"Yeah," Janelle replied, a bit dispiritedly, as she took some tofu and vegetables. "It's not my favorite."
Nate stared down the sneeze guard at the mapleized meats.
"I'll drink the living blood of trees," he said. "Hit me. ~ Maureen Johnson

[It's] hard to fully enjoy your time on Earth without having your health. Ask anyone battling health issues - most especially, issues that could have been avoided. For me, I read food labels, I seek out places to purchase the best-quality foods available to me, and I inquire about how they are produced (meats and fruits/vegetables). ~ Adam Rodriguez

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

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls.
John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral.
'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.'
'It will taint the sugar,' John o ~ Lawrence Norfolk

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil. ~ Emeril Lagasse

You will eat no fried meats," he began abruptly. "You will eat no pastries, but you will eat plenty of vegetables. You will eat good, substantial, wholesome food - the kind of food your mother makes. You will go to bed at ten o'clock and arise punctually at seven o'clock. You will not smoke or drink or chew. And you will follow this regimen all year round, for as long as you row for me. A man cannot abuse his body for six months and then expect to row the other six months. ~ Daniel James Brown

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

I am Tarzan of the Apes. I want you. I am yours. You are mine. We live here together always in my house. I will bring you the best of fruits, the tenderest deer, the finest meats that roam the jungle. I will hunt for you. I am the greatest of the jungle fighters. I will fight for you. I am the mightiest of the jungle fighters. You are Jane Porter, I saw it in your letter. When you see this you will know that it is for you and that Tarzan of the Apes loves you. ~ Edgar Rice Burroughs

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

This texture...
you used an aspic."
"Bingo! Those golden cubes under the egg...
are a chicken aspic!
So what's an "aspic"? Easy! It's a jelly made from the chilled broth of gelatin-rich meats and fishes.
I simmered chicken wings in bonito broth seasoned with saké and light soy sauce. This drew the chicken's natural savory flavor and gelatin into the broth. I quickly chilled the resulting broth until it gelled, and then cut it into small cubes."
"It was the aspic he was making in that enormous pot."
"Sprinkle the cubes over piping-hot rice... and the rich chicken aspic will melt and coat the egg curds with a "ploop"!"
I see. In other words... the aspic is really a thick, rich and savory chicken soup! The full-bodied and salty flavor of the aspic broth... brings out the soft, mild sweetness of the egg curds perfectly. Not only that, each bite is a heaven of fluffy smoothness.
In every way, the aspic is emphasizing and magnifying the deliciousness of the eggs! ~ Yuto Tsukuda

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

I always cook meats on low and things like eggs or cakes on high, because things with eggs in them you want to cook through and through; and you don't want to put food in there that cooks so slowly that bacteria develops. ~ Michele Scicolone

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

You cannot murder interns, but other than that, they are the same as mules. You can rob them, abuse them, debase them. There are no limits. When a man agrees to be intern, he is saying, "I am no longer human being with rights, I am like dog or monkey. Use me for labor until my body breaks and then consume all of my meats." I ~ Simon Rich

How were you able to complete this dish?"
"Easy! I used honey.
I rubbed it on the meat before we cooked it...
... and I added it into the seasonings afterward too."
I see! Honey is rich in proteinase, an enzyme that breaks down proteins. By using it as a rub on the tough cut of beef...
... he was able to tenderize it in a short period of time!
"But how did you know honey would do that?"
"When I was little, I read in a cookbook that pineapple juice could tenderize meats. But we don't often get the chance to buy whole pineapples.
So I experimented with stuff to see if anything else could do the same thing.
Of all of them, honey keeps the best and it's by far the easiest to use! ~ Yuto Tsukuda

The current fast food fuss obscures the reality that such foods are ancient. Fried kibbeh, sausages, olives, nuts, small pizzas, and flat breads have been sold on the streets of Middle Eastern and North African cities for a cycle of centuries; Marco Polo reported barbequed meats, deep-fried delicacies, and even roast lamb for sale in Chinese markets. ~ Kenneth F. Kiple

Children who grow up getting nutrition from plant foods rather than meats have a tremendous health advantage. They are less likely to develop weight problems, diabetes, high blood pressure and some forms of cancer ~ Benjamin Spock

Swirling furiously among the stairs and corridors of her exquisite home like a small and angry white bat Sybilla, Dowager Lady Culter, was not above spitting at her unfortunate son when he chose to sit down in his own great hall to take his boots off. 'If Madge Mumblecrust comes down those stairs once again for a morsel of fowl's liver with ginger, or pressed meats with almond-milk, I shall retire to a little wicker house in the forest and cast spells which will sink Venice into the sea for ever, and Madame Donati with it. The Church,' said Sybilla definitely, 'should excommunicate girls who do not replace lids on sticky jars and wash their hair every day with the best towels. ~ Dorothy Dunnett

Beyond this point on the river Cambridge became a kind of miniature Venice, its river water lapping up against the ancient stone of college walls, here mottled and reddened brick, there white stone. Stained, lichened, softened by water light. Here the river became a great north-south tunnel, a gothic castle from the river, flanked by locked iron gates, steps leading nowhere, labyrinths, trapdoors, landing stages where barges had unloaded their freight: crates of fine wines, flour, oats, candles, fine meats carried into the damp darkness of college cellars. ~ Rebecca Stott

I jus luvs me some lily white turkey
meats".

~R. Alan Woods [2012] ~ R. Alan Woods

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

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

I do all of the grocery shopping in my little family. I buy cheese, of many different kinds, sliced packaged meats and poultry, bagels, immense quantities of eggs, pre-made fried chicken. Milk. Bacon. It is insane how much dairy, deli and bakery stuff I buy. ~ Ben Stein

To speak only of food inspections: the United States currently imports 80% of its seafood, 32% of its fruits and nuts, 13% of its vegetables, and 10% of its meats. In 2007, these foods arrived in 25,000 shipments a day from about 100 countries. The FDA was able to inspect about 1% of these shipments, down from 8% in 1992. In contrast, the USDA is able to inspect 16% of the foods under its purview. By one assessment, the FDA has become so short-staffed that it would take the agency 1,900 years to inspect every foreign plant that exports food to the United States. ~ Marion Nestle

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

If a lioness spends her hours pacing back and forth in a cage of gold with the finest meats at her disposal, does that make her any less of a prisoner? If that same feline's fangs are filed down to blunt, un-tearing teeth and her roar is silenced, can she still be called a lioness? ~ Kristen Reed

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

Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists 'tomato' as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce. ~ Giada De Laurentiis

We all know food is not just food. It's thoughtfulness, generosity, and, yes, love. It's a way of showing that you care for him that he will understand even better than words.

But what about me? I hear you asking yourself. Why can't he cook for me every once in a while?

A comedian I heard recently suggested that the best way to get a man to cook for you is to get him to associate cooking with danger. Men who don't like to fuss with sauces and muffin pans nevertheless can get pretty excited about grilling meats or chopping just about anything. If cooking involves fire or large knives or a whole fish – preferably all three – he's there. ~ Sydney Biddle Barrows

A gluten-free diet still allows you access to almost every fruit and vegetable, a variety of grains and legumes, your pick of dairy products, fresh meats and fish and a whole slew of special gluten-free delights to satisfy your pretzel-bagel-muffin-doughnut craving. ~ Daphne Oz

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

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

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

Old friendships are like meats served up repeatedly, cold, comfortless, and distasteful. The stomach turns against them. ~ William Hazlitt

Their menu points out that: "It took Vikings many centuries to create the smorgasbord. It brings you the fish of the sea, the meats of the range... the fruits of the land and the wings of the sky in a gracious gesture of hospitality and welcomes you to the meal that follows.... ~ William C. Speidel Jr.

Every inch of space was used. As the road narrowed, signs receded upwards and changed to the vertical. Businesses simply soared from ground level and hung out vaster, more fascinatingly illuminated shingles than competitors. We were still in a traffic tangle, but now the road curved. Shops crowded the pavements and became homelier. Vegetables, spices, grocery produce in boxes or hanging from shop lintels, meats adangle - as always, my ultimate ghastliness - and here and there among the crowds the alarming spectacle of an armed Sikh, shotgun aslant, casually sitting at a bank entrance. And markets everywhere. To the right, cramped streets sloped down to the harbor. To the left, as we meandered along the tramlines through sudden dense markets of hawkers' barrows, the streets turned abruptly into flights of steps careering upwards into a bluish mist of domestic smoke, clouds of washing on poles, and climbing. Hong Kong had the knack of building where others wouldn't dare. ~ Jonathan Gash

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

Grills are how to achieve a great flavor on meats and vegetables. They bring people together. The smell of them getting started is therapeutic. ~ Chuck Inglish

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

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