Meats Quotes

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

If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country's oil consumption by over 1.1 million barrels of oil every week. That's not gallons, but barrels. Small changes in buying habits can make big differences. Becoming a less energy-dependent nation may just need to start with a good breakfast. ~ Barbara Kingsolver

The interesting thing is, while we die of diseases of affluence from eating all these fatty meats, our poor brethren in the developing world die of diseases of poverty, because the land is not used now to grow food grain for their families. ~ Jeremy Rifkin

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

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal.
The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments.
If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, to ~ Meredith Mileti

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

Poverty . . . is a most necessary and indispensable ingredient in society, without which nations and communities could not exist in a state of civilisation," the Scottish merchant and statistician Patrick Colquhoun, turned London magistrate, said in 1806, ironically in an argument for raising people from destitution and misery to mere poverty. "It is the lot of man - it is the source of wealth, since without poverty there would be no labour, and without labour there could be no riches, no refinement, no comfort, and no benefit to those who may be possessed of wealth."113 And weren't the poor resentful that they could not eat rich meats, sauces, and sweets and dubious about the rule that each rank in society needed a distinct diet? ~ Rachel Laudan

My father slapped my thighs with a variety of meats until I began to cry and sulked in the corner. I later became a musician ~ Thom Yorke

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

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

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

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

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

Where else but America could football flourish, America with its millions of fertile acres of corn, soy, and wheat, its lakes of dairy, its year-round gushers of fruits and vegetables, and such meats, that extraordinary pipline of beef, poultry, seafood, and pork, feedlot gorged, vitamin enriched, and hypodermically immunized, humming factories of high-velocity protein production, all of which culminate after several generations of epic nutrition in this strain of industrial-sized humans? Only America could produce such giants. ~ Ben Fountain

I love lean meats like chicken, turkey. I'm obsessed with sushi and fish in general. I eat a lot of veggies and hummus. ~ Shawn Johnson

There are a few clear themes that emerge when we synthesize all the findings we've looked at so far, and those are jewels you should pluck out of this book, place in your pocket, and carry with you for as long as they serve you. Here are the biggies. Eliminate or drastically reduce your intake of refined grains, refined sugar, and high-omega-6 vegetable oils. No healthy human population has thrived on these items, and the bulk of the evidence points toward their harm. Secure a source of those precious fat-soluble vitamins - whether from shellfish, fish eggs, high-quality dairy, bone marrow, organ meats like liver, or cod liver oil. ~ Denise Minger

She wanted to tell him everything: that her worst fears had come true, that her husband had managed to place a surveillance device into her mind, the whole story. But she didn't want to seem crazy. This was shitty because the truth was crazy, not her. There had been a tagline of a TV show, 'The truth is out there,' that Hazel had initially misinterpreted and felt comforted by. 'That is for sure!' she'd thought, the truth was the most far-out thing possible. Hazel had always felt this--when she learned about periods and sex, when she learned about death, when she learned about the impossible living conditions of the other planets in the solar system and the manufacturing of processed meats. Almost always, the truth was way more bizarre and gross than she would've imagined. Then one night she commented on this to a friend and was told, 'No, dumbass, the show is saying that the truth will be discovered. Like how aliens are real and the U.S. government knows it. ~ Alissa Nutting

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.

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

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

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

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend. ~ Emeril Lagasse

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

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

Breakfast: eggs, egg whites, lean breakfast meats, Greek yogurt, smoothies with protein powder. Lunch or dinner: salmon, chicken breasts, extra-lean ground turkey, extra-lean ground beef, turkey or chicken sausage, lean beef (top round, shoulder roast, skirt steak), tuna, cod, tilapia, shrimp, tofu. Snacks: Greek yogurt, nuts and seeds, roasted edamame beans, protein bars (pick bars with at least 10 grams of protein and no more than 30 grams of carbs), protein shakes. ~ Michael A. Roussell

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

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce. ~ Sam Huckins

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

I am pretty health-conscious, so when my girlfriend and/or I make dinner
no, I don't have a cook!
we choose the healthier options: lean meats, steamed veggies, fish, etc. Of course, there are always those cravings for the "bad foods" that I do give in to once in a while! ~ Tiger Woods

I am utterly against those confused Olios, into which men put almost all kinds of meats and Roots. ~ John Evelyn

Let's just remember, Sullivan, that I want you for your smoked meats and your smoked meats only."
He barked out a laugh. "Touché, Sentinel. ~ Chloe Neill

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

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

And certain animal products, such as commercial beef and processed meats, are more disease-promoting in our diets than others, such as frogs, salamanders, sardines, snakes, and wild salmon. ~ Joel Fuhrman

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

We laughed, then Keir took my hand. "I've something to show Lara down by the river. We will return."

Marcus put his hands on his hips. "None of that, now. There's a celebration to start, and no time for 'showing' her - "

Keir cut him off, as I blushed. "We'll be back in time."

Marcus gave him an evil smile. "I'll have the first meats waiting."

Keir grimaced, and grabbed my hand. "Come, Lara. ~ Elizabeth Vaughan

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

Their best and most wholesome feeding is upon one dish and no more and the same plaine and simple: for surely this hudling of many meats one upon another of divers tastes is pestiferous. But sundrie sauces are more dangerous than that. ~ Pliny The Elder

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

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

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

Each food items in a typical U.S. meal has traveled an average of 1,500 miles ... If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce we would reduce our country's oil consumption by over 1.1 million barrels of oil every week. ~ Barbara Kingsolver

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

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

Well then, first would be the abalone and sea urchin- the bounty of the sea!
Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!"
"Mm! I can taste the delicate umami flavors seeping into my tongue!"
"The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...! "What rich, powerful umami!"
Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito!
"And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other."
"Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!"
"Right! This bento totally doesn't go for any heavy foods."
"Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth!
"Hm? Wait a minute. I understand the inosinic acid comes from the beef.. ~ Yuto Tsukuda

Ostrich is a very lean meat. Bison is a very lean meat. Chicken is a very lean meat. Notice something about my favorite meats? ~ Arlo Guthrie

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

Black was bestlooking ... Ebony was the best wood, the hardest wood; it was black. Virginia ham was the best ham. It was black on the outside. Tuxedos and tail coats were black and they were a man's finest, most expensive clothes. You had to use pepper to make most meats and vegetables fit to eat. The most flavorsome pepper was black. The best caviar was black. The rarest jewels were black: black opals, black pearls. ~ Ann Petry

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

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

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. ~ Ryan Tim Morris

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

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches. ~ Gary Taubes

I jus luvs me some lily white turkey
meats".

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

[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

regimen limits sugars enough that inadequate filament is taken in, the danger increments for slow processing. Also, when an excess of red meats are expended, ~ Kennedy Smith

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

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

I had all kinds of allergy problems with certain meats, and with fruits and vegetables with pesticides. So I turned to bear, caribou, venison, hippopotamus, buffalo, elk and moose. Taste-wise, buffalo and elk are tied for first. Not gamy, and loaded with protein. And very expensive, I might add. ~ Billy Casper

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

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

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

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'm not a bad person. At least that's what I tell myself over and over as I wend my way through the marketplace, past the vendors selling spiced meats and bright fabric, incense and rare birds. ~ Breeana Shields

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

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

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

The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef. ~ Kyle MacLachlan

Right now I'd love to be sitting on a Greek island somewhere because of being Greek American, eating great octopus salad and some fantastic lamb. Or sipping a little ouzo. I think the Mediterranean diet is one of the healthiest ... Lots of nuts, vegetables, fruits, fresh fish, lean meats, yogurt. ~ Cat Cora

There are promises of protection in the Word of Wisdom. The Lord's word of wisdom commanding abstinence from a worldly "king's portion" of tobacco, tea and coffee, and alcoholic beverages that are habit-forming, and which counsels the simple diet of fruits, grains, and vegetables in season, with meats used sparingly, has been given you as a revelation of God's great law of health. It stands today as a challenge to a world surfeited with things condemned as unclean and unfit for the human body.

If you have faith as the youthful Daniel and his brethren and purpose in your hearts that you will not defile yourselves with "king's meat and wine," even though you may be two thousand miles east of the Suez Canal, your faith will have the reward of hidden treasures of knowledge, of strong bodies that can "run and not be weary and walk and not faint." If by faith in this great law, you refrain from the use of food and drink harmful to your bodies, you will not become a ready prey to scourges that shall sweep the land, as in the days of the people of Moses in Egypt, bringing death to every household that has not heeded the commandments of God. ~ Harold B. Lee

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

How do I know that loving life is not a delusion? How do I know that in hating death I am not like a man who, having left home in his youth, has forgotten the way back?
Lady Li was the daughter of the border guard of Ai. When she was first taken captive and brought to the state of Jin, she wept until her tears drenched the collar of her robe. But later, when she went to live in the palace of the ruler, shared his couch with him, and ate the delicious meats of his table, she wondered why she had ever wept. How do I know that the dead do not wonder why they ever longed for life? ~ Zhuangzi

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

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

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

The meat that I choose to feed my family, it's healthy meats such as lamb, which is very low in cholesterol and saturated fat. And then turkey - we eat a lot of turkey. We don't eat loads of beef. ~ Tia Mowry

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

If you like eating meat but want to eat ethically, this is the book for you. From the hard-headed, clear-eyed, and sympathetic perspective of butchers who care deeply about the animals whose parts they sell, the customers who buy their meats, and the pleasures of eating, this book has much to teach. It's an instant classic, making it clear why meat is part of the food revolution. I see it as the new Bible of meat aficionados and worth reading by all food lovers, meat-eating and not. ~ Marion Nestle

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

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

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

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

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

We study health, and we deliberate upon our meats and drink and air and exercises, and we hew and we polish every stone that goes to that building; and so our health is a long and regular work. But in a minute a cannon batters all, overthrows all, demolishes all; a sickness unprevented for all our diligence, unsuspected for all our curiosity, nay, undeserved, if we consider only disorder, summons us, seizes us, possesses us, destroys us in an instant. ~ John Donne

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

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 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

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

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

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

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

Avoid fried meats which angry up the blood.
If your stomach disputes you, lie down and pacify it with cool thoughts.
Keep the juices flowing by jangling around gently as you move.
Go very lightly on vices such as carrying on in society. The social ramble ain't restful.
Avoid running at all times.
Don't look back. Something may be gaining on you. ~ Satchel Paige

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

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

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

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

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

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

It is a frequently cited fact that English has two sets of words for farm animals and their corresponding meats. The living animals are expressed with words of Germanic origin-calf (German 'Kalb'), swine (G. 'Schwein'), and ox (G. 'Ochse')-because the servants who guarded them were the conquered Anglo-Saxons. The names of the meats are of Romance origin-veal (French 'veau'), pork (F. 'porc') and beef (F. 'boeuf')-because those who enjoyed them were the conquering Norman masters. ~ Kato Lomb