Beef Quotes

Quotes tagged as "beef" Showing 1-27 of 27
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

“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

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

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

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

“. . . 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

Stacey Ballis
“She is never going to let me live down that stupid Thanksgiving," Kai says.
I can't help but take the bait. "You made prime rib!"
"It was delicious," Kai says, shrugging.
"IT WAS BEEF! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You have TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, but it was like a dinner party and not Thanksgiving. The prime rib wasn't the only anomaly. No mashed potatoes or stuffing or sweet potatoes with marshmallows or green bean casserole. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All amazing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store two days later, he let me know.
"Look," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic menu we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sweet potatoes with orange and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I just thought you would be SICK OF TURKEY!”
Stacey Ballis, Good Enough to Eat

Penny Watson
“Lin Lin and Tammy created ginger beef with crisp garden vegetables that showcased some distinctive, bright flavors. I adored this dish."
Sophia smiled as Lin Lin and Tammy stepped forward. Her roommate looked completely shocked and continued to hide behind a fringe of bangs.
"Go, Shaggy!" Chef Johnson, the hipster from Maine, cheered for his colleague.
Everyone laughed, and even Lin Lin permitted herself a small grin. The two women discussed their inspiration and preparation techniques.
Jenny shook their hands. "I agree with Jonathan. I loved that Asian dish. I also loved the meal that paired perfectly grilled tenderloin with buttery charred lobster. Oh my God! Now that is just the way surf-n-turf should be prepared. Heavenly! And the fresh herb salad with flowers made it such a pretty picture.”
Penny Watson, A Taste of Heaven

Jennie Shortridge
Cooking for Life shuns all things caloric and fatty, so this version of boeuf bourguignon will not include bacon or pancetta as it should, nor will I use even half as much olive oil as I'd like to. I will increase the wine, and it'll be pretty good beef stew without the potatoes, essentially, which will delight Uncle Benny when I take him his casserole dish tonight. It certainly won't hurt me to eat gourmet lite for dinner, I think, then shake my head to clear it. It's amazing how one five-minute conversation with my mother can undo every affirmation I've ever taped to my bathroom mirror.
After giving the beef another poke or two, I scrub the cutting board in the dish-crowded sink, then chop and stir in carrots, celery, and onions. I mince fresh thyme and Italian parsley for flavor and color, pour in defatted beef stock, then leave it to simmer for a while, the individual aromas already commingling and filling the apartment.”
Jennie Shortridge, Eating Heaven

Matt Goulding
“As I'm paying the bill, an older gentleman with an electric-blue tie sparks up a conversation with the chef. "What's good right now? You have anything you're really excited about?" Nakamura reaches down into one of his coolers and pulls out a massive wedge of beef so intensely frosted with fat that only the sparest trace of protein is visible.
"A-five Omi beef." A hush falls over the restaurant; Omi beef, ludicrously fatty and fabulously expensive, may be Japan's finest Wagyu.
The man bites, and Nakamura gets to work on his dish. He sears the beef, simmers wedges of golden carrots, whisks a fragrant sauce made with butter and vanilla. It's the first time the beef has made an appearance all night, but by the time Nakamura flips the steak, three more orders come in. Suddenly, the entire restaurant is happily working its way through these heartbreaking steaks, and I'm left staring at my bill.
"Are you sure you want to leave?" Nakamura asks, and before I can say anything, he cuts another steak.”
Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

Matt Goulding
“We start our meal in the kitchen, right beside the blazing oven, where one of Franco's cooks chops a filet of local grass-fed beef into rough cubes and dresses it with olive oil and wisps of lemon rind. A puffy disc of dough emerges from the oven, which Franco cuts into wedges before heaping it with mounds of this restrained tartare. The union of warm, smoky bread and cool, grassy beef is enough to make me want to camp out in the kitchen for the rest of the night.”
Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

WHOA! Now that's some thick-cut bacon!"
"Oh my gosh! Look! The top of it is gleaming!
Just looking at it is making me hungry..."
"Wait a minute. If he's copying the transfer student, then the meat he's using should be oxtail, right? So why is he bringing out bacon?"
If he's adding bacon to beef stew, there's only one thing it could be.
A GARNISH!
THE BACON IS MEANT TO BE A SIDE DISH TO THE STEW.
Yukihira's recipe is the type that calls for straining the demi-glace sauce at the end to give it a smooth texture. That means its only official ingredients are the meat and the sauce, making for a very plain dish. Garnishes of some sort are a necessity!
Beef simmered in red wine- the French dish thought to be the predecessor to beef stew- always comes with at least a handful of garnishes.
The traditional garnishes are croutons, glazed pearl onions, sautéed mushrooms...
... and bacon!

Then that means...
he's going to take that thick, juicy bacon and add it to the stew?!"
"Now he's sautéing those extra-thick slices of bacon in butter!
He's being just as efficient and delicate as always."
"Man, the smell of that bacon is so good! It's smoky, yet still somehow mellow..."
"What kind of wood chips did he use to give it that kind of scent?"
"You wanna know what I used? Easy. It's mesquite."
"Mess-keet?"
"Have you heard of it?"
"It's a small tree used for smoking that's native to Mexico and the Southern U.S. You'll hardly find it used anywhere in Japan though."
"Ibusaki!"
Mesquite is one of the most popular kinds of wood chips in Texas, the heartland of barbecues and grilling. Because of its sharp scent, it's mostly used in small quantities for smoking particularly rough cuts of meat, giving them a golden sheen.
"But I didn't stop there! I added a secret weapon to my curing compound- Muscovado sugar!
I sweetened my curing compound with Muscovado, sage, nutmeg, basil and other spices, letting the bacon marinate for a week!
It will have boosted the umami of the bacon ten times over!

Yuto Tsukuda, 食戟のソーマ 11 [Shokugeki no Souma 11]

Martine Bailey
“We'll have beef pudding all in the George style," Peg announced, not caring to mention that, as even Nan could not make it, she had ordered it to be delivered cooked from the inn, and hang the expense. She herself made the most excellent apple pie from Mother Eve's Secrets, licking fingers sweet with muscovado and cinnamon.”
Martine Bailey, A Taste for Nightshade

Out of all of the meats you can get from a cow...
... the tail meat has the most gelatin!
Season the oxtail with salt and pepper, dust it with flour and sear it in a frying pan to give it a good color, and then set it to simmer until it's good and tender.
That way, by the time it has thoroughly soaked up the demi-glace sauce...
... all of the sticky gelatin in it will have begun to melt out...
... giving the meat a decadently chewy and gooey texture!
That, together with the demi-glace sauce, creates a much richer taste experience.
He found a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso!

That was Hisako's idea!
Oxtail does not come close to the famously luxuriant texture of turtle meat, of course...
... but the gelatin it does contain is perfect for a beef stew!

Yuto Tsukuda, 食戟のソーマ 11 [Shokugeki no Souma 11]

The cumin and cardamom I used in testing worked great with curry...
... but they were too sharp for the stew.
After trying lots of stuff, I settled on the heavy and mildly sweet flavor of cloves...
... and some black pepper to give it just a little bit of bite!

"Oh, I get it! Cloves will help highlight the mellow yet deep flavor of the sauce!
That he rubbed only salt and pepper on the oxtails themselves makes sense too.
If he dusted them with cloves, that would give them too much flavor, making them stick out from the rest of the dish.
"
"Look! Now he's dicing some vegetables!"
"Is he going to simmer those with the stew as well?"
That combination of vegetables- a Matignon!
He really did think this through!
MATIGNON
Celery, carrots and onions are minced and then sautéed with diced ham or bacon in butter, white wine or Madeira wine.
Meant primarily to impart its sweetness onto other meats or fish, Matignon is more commonly used as a bed on which other things are cooked as opposed to being served in its own right.
Yet another thing that will preserve the gentle flavor of the dish while still giving it impact.
This stew he's making now...
... is going to taste better than the one he made only last week by an order of magnitude!

Yuto Tsukuda, 食戟のソーマ 11 [Shokugeki no Souma 11]

William Shakespeare
“Methinks sometimes I have no more wit
than a Christian or an ordinary man has: but I am a
great eater of beef and I believe that does harm to my wit.”
William Shakespeare

Beth Harbison
“The first had been ordinary ground chuck, good and fatty, seasoned with salt and pepper- the most underrated beef seasoning there was- and smashed on the griddle.
The second was brisket. Toothsome, but leaner than chuck. If she went with that, she'd have to add some oil to the mix, maybe smoky olive oil, to give it some juice. For now, the buttered bun did some of the work for her and kept the playing field even.
But she would probably go with her third option: brisket, chuck, and short rib mixed. It wasn't as expensive as the pure brisket, but she thought it was far better. Then again, the fact that it wasn't as expensive was part of what made it a better option to her, so she wasn't entirely sure she trusted her own taste on this.”
Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Good to recall that while Indian's can smell 3 kg of Beef, but same can not smell 350 kg of RDX used to creat the PULWAMA ATTACK. Till date the vehicle used to transport this RDX has not been traced-Such is capabillty of the present NSA" #PulwamaAttack”
Sheikh Gulzar

Connie Willis
“Terence's idea of roughing it consisted of pork pie, veal pie, cold roast beef, a ham, pickles, pickled eggs, pickled beets, cheese, bread and butter, ginger beer and a bottle of port. It was possibly the best meal I had ever had in my life.”
Connie Willis, To Say Nothing of the Dog