Beef Quotes

Quotes tagged as "beef" Showing 1-14 of 14
Lemony Snicket
“Beef. Yes. Roast beef. It's the Swedish term for beef that is roasted.”
Lemony Snicket

Neal D. Barnard
“The beef industry has contributed to more American deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of "real food for real people" you'd better live real close to a real good hospital.”
Neal Barnard

T.F. Hodge
“Having beef with someone is unnecessary and avoidable. Whatever the issue, if not positive, it is an opportunity to cut the excess fat from an unhealthy dietary network. Simply excuse yourself from the table of negativity and lean forward in peace.”
T.F. Hodge, From Within I Rise: Spiritual Triumph Over Death and Conscious Encounters with "The Divine Presence"

William Shakespeare
“what ho, apothecary!”
William Shakespeare, Romeo & Juliet

Tom Stoppard
“Carnal embrace is the practice of throwing one's arms around a side of beef.”
Tom Stoppard, Arcadia

Julie Powell
“If I had thought the beef marrow might be a hell of a lot of work for not much difference, I needn’t have worried. The taste of the marrow is rich, meaty, intense in a nearly-too-much way. In my increasingly depraved state, I could think of nothing at first but that it tasted like really good sex. But there was something more than that, even. What it really tastes like is life, well lived. Of course the cow I got marrow from had a fairly crappy life – lots of crowds and overmedication and bland food that might or might not have been a relative. But deep in his or her bones, there was a capacity for feral joy. I could taste it.”
Julie Powell, Julie and Julia: My Year of Cooking Dangerously

Michael Pollan
“A growing body of research suggests that many of the health problems associated with eating beef are really problems with corn-fed beef.”
Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals

Mokokoma Mokhonoana
“The are two types of vegetarians: (1) those who have beef with chicken; and (2) those who are too chicken to have beef.”
Mokokoma Mokhonoana

Eric Schlosser
“A nationwide study published by the USDA in 1996 found that [...] 78.6 percent of the ground beef contained microbes that are spread primarily by fecal matter. The medical literature on the causes of food poisoning is full of euphemisms and dry scientific terms: coliform levels, aerobic plate counts, sorbitol, MacConkey agar, and so on. Behind them lies a simple explanation for why eating hamburger meat makes you sick: There is shit in the meat.”
Eric Schlosser, Fast Food Nation: The Dark Side of the All-American Meal

Jayson Lusk
“The nutritional composition of beef provides much-needed protein, vitamins and iron.... Let us also not gloss over what is beef's most obvious benefit: Livestock take inedible and untasty grains and convert them into a protein-packed food most humans love to eat.”
Jayson Lusk, The Food Police: A Well-Fed Manifesto About the Politics of Your Plate

Clarissa Dickson Wright
“What we would think of as a beef animal had the double purpose of being a working or draught animal that could pull heavy loads. There is an old adage, "A year to grow, two years to plough and a year to fatten." The beef medieval people would have eaten would have been a maturer, denser meat than we are used to today. I have always longed to try it. The muscle acquired from a working ox would have broken down over the fattening year and provided wonderful fat covering and marbling. Given the amount of brewing that took place, the odds are that the animals would have been fed a little drained mash from time to time. Kobe beef, that excessively expensive Japanese beef, was originally obtained from ex-plough animals whose muscles were broken down by mash from sake production and by massage. I'd like to think our beef might have had a not dissimilar flavour.”
Clarissa Dickson Wright, A History of English Food

“Poetry is like a beef bouillon cube; it's hardly ever needed (or perhaps never needed at all); it sits in its precious wrapper, well out of view, until everyone has forgotten it's there.”
Joe Wenderoth

Rae Carson
“. . . it's probably been a year or more since I've had beef." - Jacián”
Rae Carson, The Girl of Fire and Thorns

Stacey Ballis
“Most tourists, having done some research on Chicago delicacies, order their Italian beef sandwiches "wet," meaning that a slosh of extra meat gravy is dumped over the beef once it is in the bread. They think it means they are in the know, much as they do when they order a Chicago hot dog and tell the seller to "drag it through the garden." Chicagoans, almost to a person, order their dogs simply with "everything" if they want the seven classic toppings, and their Italian beef "dipped," meaning that the whole sandwich, once assembled, is grasped gently between tongs and completely submerged briefly in the vat of jus. This results in a sandwich that isn't just moist, it's decadently squooshy, in a way that sends rivulets of salty meaty juice down your arm when you eat.
This is the sandwich that necessitated the invention of the Chicago Sandwich Stance, a method of eating with your elbows resting on your dining surface, leaning over to hopefully save shirtfronts and ties from a horrible meaty baptism. Dipped Italian beef sandwiches in Chicago require a full commitment. Once you start, you are all in till the last bit of slushy bread and shred of spicy beef is gone. It requires that beverages have straws and proximity. Because if you try to stop midway, to pop in a French fry, or pick up a cup, the whole thing will disintegrate before your very eyes. You can lean over to sip something as long as you don't let go of your grasp on the sandwich. Fries are saved for dessert.
Most people wouldn't suspect how good iced coffee would be with Italian beef and French fries, but it is genius. My personal genius. Bringing sweet and bitter and cold to the hot, salty umami bomb of the sandwich and the crispy fries- insanely good.”
Stacey Ballis, Recipe for Disaster