Quotes About Beef

My affinity for beef extends into my home life, so you'll notice canvas prints of cows, a cowhide rug and prints of Smithfield meat market.

You get lots of people, especially where I live, who go in to a butcher and insist on organic beef - even when the butcher has better-tasting stuff from a farm that's been producing wonderful meat for 100 years but hasn't jumped through the hoops to get organic certification.

By day, John buried himself in preparations. By night, processions of dishes once again marched through his mind: poached fish covered in cucumber scales and steaming pies filled with hashes of venison and beef and topped with golden pastry crusts. Quaking puddings and frosted cakes and cups brimming with syllabubs.

Dear Mr. Gibbon. Sorry I was absent. Here is some salted food. Please grade it the way you would a jenti piece of beef jerky.

Enjoy your Evening." "That will depend on the menu. If it's beef, it will be a tolerable meal. If it's chicken..." Elliot shuddered. "What is the point of chicken?" "Eggs?

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

The big mistake people make is eating their grilled beef hot. I prefer room temperature or cool. When the meat rests and starts to get cool, all of that fat goes back into the muscles and becomes much more tender.

Grocery shopping, Kira's gaze raked over him. Well, honey, one thing about it, I don't think you have to worry about buying beef while you're out. It looks like you have plenty in residence as it is.

Where can a man get a bite to eat?" the cowhand asked. "There's several restaurants, but if you can do with beef an' eggs, just set down over yonder and we can fix you up. They're fixin' breakfast for the boss right now," the bartender added, "and I'll just have them put on something extry." When the bartender saw

Humburgers!

At one time, people also preserved meat by soaking it in a brine solution or by covering it with whole grains of salt (which were known as "corn," hence the origin of "corned beef").

I once sat on the rim of a mesa above the Rio Grande for three days and nights, trying to have a vision. I got hungry and saw God in the form of a beef pie.

This little pig went to market;This little pig stayed home;This little pig had roast beef;This little pig had none;And this little pig cried, Wee, wee, wee!All the way home.

Even though Czech food is traditionally a bit heavy, especially for a climber, I can't resist some dishes: sveckova, for example, is beef in a creamy sauce with celery and dumplings. It's probably fortunate that I don't know how to cook it myself.

Yes, a cheeseburger and fries is probably my favourite meal. But I don't eat ground beef anymore.

I'm just angry at the sort of things that are winding up in ground beef. I'm angry that other people - mainly children - are going to be sickened by eating a hamburger.

A big percentage of the Argentine economy is founded on beef ranching, and they produce steaks the size of dustbin lids. Malbec is the finest red wine in the world, and most restaurants have a wide selection.

I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine with carrots, sundried tomato paste and chopped chorizo sausage.

I usually eat in my friend Tom Corcoran's place - the Siam Thai in Monkstown. I go there for a very large plate of beef in red wine sauce.

Back in '98 or so when I was in film school I was working on lighting for a movie in Georgia, out in the middle of nowhere at a gas station. Inside the gas station they had a bunch of old home remedies like castor oil, and one of them was a protein supplement called Beef, Iron & Wine. I just dropped the Beef part.

A tender beef roast with a well-browned exterior is about as easy to pair with wine as a dish can be. You have your pick of just about any medium- to full-bodied red wine, from any place.

The eating of beef was reserved for specific occasions, such as rituals or when welcoming a guest or a person of high status. This is a common practice in other cattle-keeping cultures as well.

Historically the interesting question is when and why did the prohibition on eating beef become the requirement of a good Hindu.

Farming in America soon became less a family enterprise than a business endeavor, and by the year 2000, 80 percent of America's beef was produced by just four main companies. The plains and the range had given way to concrete and steel.