“
I always tell my kids to cut a sandwich in half right when you get it, and the first thought you should have is somebody else. You only ever need half a burger.
”
”
Louis C.K.
“
Why do I constantly feel as if all of you are speaking a foreign language? What is ‘grabbing a burger at the Hard Rock’ supposed to mean? (Julian)
The Hard Rock Café is a restaurant. (Grace)
You eat at a place that advertises its food is hard as a rock? (Julian)
”
”
Sherrilyn Kenyon (Fantasy Lover (Hunter Legends, #1))
“
The fridge had been emptied of all Dudley’s favorite things — fizzy drinks and cakes, chocolate bars and burgers — and filled instead with fruit and vegetables and the sorts of things that Uncle Vernon called “rabbit food.
”
”
J.K. Rowling (Harry Potter and the Goblet of Fire (Harry Potter, #4))
“
Guys," he says. "After this is over, can we go get a burger or something?"
"You're thinking about food now?" Carmel asks.
"Hey, you haven't spent the last three days fasting and doing herbal rue steams and drinking nothing but Morfran's gross chrysanthemum purification potions." Carmel and I grin at each other in the mirror. "It isn't easy becoming a vessel. I'm freaking starving.
”
”
Kendare Blake (Girl of Nightmares (Anna, #2))
“
Society—wrongly—expects a pretty girl to eat a salad and pick at her food, but you wolf down a burger like a person who’s been starved for weeks. And probably raised by wolves.
”
”
Lynn Painter (Better Than the Movies)
“
You're a wrestler, right, Jake?" Dad asked, passing Jake more saag. My parents were in an Indian food phase. The evening's entree consisted of limp spinach. God forbid we'd throw a few burgers on the grill and just have a barbecue when guests came over.
Jake gave the bright green, mushy contents a wary glance but accepted the bowl. "Yeah. I wrestle. I'm captain this year."
"How Greco-Roman of you," Lucius said dryly, lifting a glob of spinach and letting it drip, slowly, from his fork. "Grappling about on mats.
”
”
Beth Fantaskey (Jessica's Guide to Dating on the Dark Side (Jessica, #1))
“
This burger is so good, it’s stupid,” I burst out. “I thought California was supposed to be full of vegans sprinkling sprouts on everything.”
“That’s at the restaurant across the street. You detox there, you come here when you want real food.”
“I love you,” I said, stroking my burger like a kitten.
“Me or the cheeseburger?”
“I can no longer separate the two.
”
”
Alice Clayton (Screwdrivered (Cocktail, #3))
“
The fast-food hamburger has been brilliantly engineered to offer a succulent and tasty first bite, a bite that in fact would be impossible to enjoy if the eater could accurately picture the feedlot and slaughterhouse and the workers behind it or knew anything about the 'artificial grill flavor' that made the first bite so convincing. This is a hamburger to hurry through, no question. By comparison, eating a grass-fed burger when you can picture the green pastures in which the animal grazed is a pleasure of another order, not a simple one, to be sure, but one based on knowledge rather than ignorance and gratitude rather than indifference.
To eat slowly, then, also means to eat deliberately, in the original sense of the word: 'from freedom' instead of compulsion.
”
”
Michael Pollan
“
I'm living with Captain Turkey Burger, remember? His refrigerator is like that weird aisle at Whole Foods.
”
”
Natalie Walters (Lights Out (The SNAP Agency, #1))
“
All right, You Great Git, You've asked for it. I'll cover the world in Tastee-Freez and Wimpy Burgers. I'll fill it with concrete runways, motorways, aircraft, television, automobiles, advertising, plastic flowers, frozen food and supersonic bangs. I'll make it so noisy and disgusting that even You'll be ashamed of Yourself! No wonder You've so few friends. You're unbelievable!
”
”
Peter Cook
“
Ella finished her burger and dug into a side of fries. Hi watched, enraptured.
She couldn't help but notice. “Would you like one?”
“What? Sure.” Hi smiled, made no move.
After a moment, Ella nudged the bowl his way. “Careful, they're still hot.”
“Oh, no problem.” Hi fumbled for a fry. “I like food that's hot.”
I caught Shelton slowly shaking his head.
“Oh, shoot!” Ella winced. “I forgot to stop by the office. My mother had to drop off my shin guards.” She slid her fries over to Hi. “Enjoy. They're hot, which apparently you like.”
“Got that right. Hot hot hot!” Hi awkwardly shoved another fry into his mouth.
“Okay, wow.” Ella gathered her things, then brushed my cheek with a kiss. “Later, Tor.” Shouldering her bag, she hurried from the cafeteria.
A loud thunk drew my attention back to the table.
Hi's forehead was resting on his tray. “Tell me that wasn't as bad as I think.”
“Worse,” Shelton said. “So, so much worse.”
Then head rose, then thunked back down. “I don't remember parts. I think I lost time.”
I patted his shoulder. “That's probably for the best.”
“Such.” Thunk. “A.” Thunk. “Dumbass.” Thunk.
Shelton laughed nervously. “See? That's why I don't talk.”
Hi's face shot up. “Tell her I have brain seizures. A serious medical condition. Or that I have an evil twin who sometimes takes my place, but can't talk for crap.”
“Got it," I promised. His head dropped once more.
”
”
Kathy Reichs (Exposure (Virals, #4))
“
We're a nation with an eating disorder, and we know it. The multiple maladies caused by bad eating are taking a dire toll on our health--most tragically for our kids, who are predicted to be this country's first generation to have a shorter life expectancy than their parents. That alone is a stunning enough fact to give us pause. So is a government policy that advises us to eat more fruits and vegetables, while doling out subsidies not to fruit and vegetable farmers, but to commodity crops destined to become soda pop and cheap burgers. The Farm Bill, as of this writing, could aptly be called the Farm Kill, both for its effects on small farmers and for what it does to us, the consumers who are financing it.
”
”
Barbara Kingsolver (Animal, Vegetable, Miracle: A Year of Food Life)
“
As she traveled down the lane between the rows of parked cars, she noticed a conspicuous absence of new or expensive vehicles. Teaching didn't pay well enough for any luxuries, and Hannah thought that was a shame. There was something really wrong with the system when a teacher could make more money flipping burgers at a fast-food chain.
”
”
Joanne Fluke (Chocolate Chip Cookie Murder (Hannah Swensen, #1))
“
What is that?” Addison inspects the food with a look of sheer revulsion on her face. You’d swear I just handed her a plate full of arsenic.
“The Works Burger with fries and extra onions and cheese, exactly as you ordered.” I keep my voice level.
She sends me a scathing look. “Do I look like I’d ever consume that amount of saturated fat?
”
”
Siobhan Davis (Finding Kyler (The Kennedy Boys, #1))
“
Roth grinned then. Anyway, back to me. I'm all better and I am back. He slid me a sly look that made me want to punch him instead of cry into my pillow like a baby. I'm sure I was missed. He took a big bite of the hamburger and grinned around the mouthful. A lot.
I didn't know what happened that switched my emotions so fast. The hurt his rejection had left behind exploded into rage- like the head-spinning, spraying-green-vomit kind of rage. My brain kicked off. I wasn't thinking as I reached over and plucked the hamburger right out of his hand.
Twisting at the waist, I threw the hamburger on the floor behind Roth as hard as I could. The satisfactory splat it made as ketchup and mayo splattered like a gruesome burger massacre brought a wide smile to my face.
”
”
Jennifer L. Armentrout (Stone Cold Touch (The Dark Elements, #2))
“
The usefulness of the market, its effectiveness as a tool, cuts both ways. The real power of the American consumer has not yet been unleashed. The heads of Burger King, KFC, and McDonald’s should feel daunted; they’re outnumbered. There are three of them and almost three hundred million of you.
”
”
Eric Schlosser (Fast Food Nation: The Dark Side of the All-American Meal)
“
Out in the field, sitting on the grass, the hard-core omnivores are hunched around and over the cadaver of a creature they've courageously downed, greedily feasting on its flesh, while furtively looking around in all directions.. one of them has thrown in a few wilted sprigs of asparagus and a bucketful of ketchup to sweeten the deal.
The vegetarians have caught an animal, chased her baby over to the omnivores, and are suckling from her nipples, while others feast on a basket of gathered birds eggs.
The vegans have just ploughed through a mono crop of wheat, and soy and are enjoying their tofu burgers.
Meanwhile those radical fruitarian extremists are in the cherry trees, looking on in wide-eyed bewilderment..
”
”
Mango Wodzak
“
The desire to be famous is infantile, and humanity has never lived in an age when infantilism was more sanctioned and encouraged than now. Infantile foods in the form of crisps, chips, sweet fizzy drinks and pappy burgers or hot dogs smothered in sugary sauce are considered mainstream nutrition for millions of adults. Intoxicating drinks disguised as milkshakes and soda pops exist for those whose taste buds haven't grown up enough to enjoy the taste of alcohol. As in food so in the wider culture. Anything astringent, savoury, sharp, complex, ambiguous or difficult is ignored in favour of the colourful, the sweet, the hollow and the simple.
”
”
Stephen Fry (The Fry Chronicles)
“
Processed
It's like I'm meat or wheat
Made into a burger or deli slices
Made into pasta or bread
Processed
Not the boy I was before the machine
Before the braking down and pulling apart
Before the adding and taking away
I was made for easy, fast consumption
Like food chains in the hood
Umi said don't go there
That you are what you eat
Those jails that system
has swallowed me whole
”
”
Ibi Zoboi (Punching the Air)
“
I’d sign up to flip burgers at the nearest fast-food joint if it meant avoiding doing vaginal exams on my sister. The mere thought was worse than that disgusting horror flick called The Human Centipede. Seriously, if you’ve never seen that movie, don’t fucking see that movie. That flick is more traumatic than the blue waffle and that “Two Girls One Cup” site combined. Jesus. Don’t Google those either.
”
”
Max Monroe (Dr. OB (The Doctor Is In, #1))
“
We used to make gods, and we used to make sacrifices to them, and they would reward us. We're still doing it and we still makes the sacrifices - I don't know how many cows die every year to keep Burger Clown alive, but I know it's a lot - but we don't know what to do with the gods once we have them.
”
”
Michael Montoure (Counting From Ten)
“
It was one of those August afternoons that Montana does just right, with heavy gray thunderheads crowding out the movie-blue sky and the feeling of a guaranteed downpour just beginning to change the touch of the air, the color of the sunlight. We were right in the middle of the maybe twenty minutes before the storm would hit, when it was only just promised, and every single thing in its path—from the strings of multicolored turn flags over the pool to the sheen of the oily puddles in the parking lot to the smell of fried foods wafting over from the Burger Box on the corner—was somehow more alive within that promise.
”
”
Emily M. Danforth (The Miseducation of Cameron Post)
“
Think about it: If you have saved just enough to have your own house, your own car, a modicum of income to pay for food, clothes, and a few conveniences, and your everyday responsibilities start and end only with yourself… You can afford not to do anything outside of breathing, eating, and sleeping.
Time would be an endless, white blanket. Without folds and pleats or sudden rips. Monday would look like Sunday, going sans adrenaline, slow, so slow and so unnoticed. Flowing, flowing, time is flowing in phrases, in sentences, in talk exchanges of people that come as pictures and videos, appearing, disappearing, in the safe, distant walls of Facebook.
Dial fast food for a pizza, pasta, a burger or a salad. Cooking is for those with entire families to feed. The sala is well appointed. A day-maid comes to clean. Quietly, quietly she dusts a glass figurine here, the flat TV there. No words, just a ho-hum and then she leaves as silently as she came. Press the shower knob and water comes as rain. A TV remote conjures news and movies and soaps. And always, always, there’s the internet for uncomplaining company.
Outside, little boys and girls trudge along barefoot. Their tinny, whiny voices climb up your windowsill asking for food. You see them. They don’t see you. The same way the vote-hungry politicians, the power-mad rich, the hey-did-you-know people from newsrooms, and the perpetually angry activists don’t see you. Safely ensconced in your tower of concrete, you retreat. Uncaring and old./HOW EASY IT IS NOT TO CARE
”
”
Psyche Roxas-Mendoza
“
You can find your way across this country using burger joints the way a navigator uses stars.
”
”
Charles Kuralt
“
Overweight people have chosen food over appearance. When a fat person talks about a great place to get a burger, I lean in. They know.
”
”
Jim Gaffigan (Food: A Love Story)
“
In psychology experiments, women strongly prefer ugly men wearing Rolexes to handsome men wearing Burger King uniforms.
”
”
Terry Burnham (Mean Genes: From Sex To Money To Food: Taming Our Primal Instincts)
“
Food. I want food. Steak. Burgers. Roast beef. Chicken. I can taste it all! I want meat! I’m so hungry!
”
”
Jason Medina (The Manhattanville Incident: An Undead Novel)
“
A potato may look like a dirty stone, but cutting it and frying it will get you French Fries, a side dish for any burger.
”
”
Andrew Zimmern (Andrew Zimmern visits Paris: Chapter 9 from THE BIZARRE TRUTH)
“
I've heard some horror stories about fast food ---getting a burger thrown in your face? Nuh-uh!" says Kimberly, shaking her head emphatically. There's a lot of battle-weary nods. Jesus, I think, horrified.
”
”
Emily Guendelsberger (On the Clock: What Low-Wage Work Did to Me and How It Drives America Insane)
“
Food was becoming more abstract, more aestheticized and compartmentalized-- and indeed, after kaiseki, who can ever go back to Burger King, or even a well-made gourmet sandwich? Instead of food, I longed for other things to swell my body and buoy its lines--- lists of ancient queens, the grave and stately names for the forgotten regions of the sea, the imagined words for desire in hermetic languages; food, on the other hand, was leaving me increasingly unmoved.... I grew thinner and thinner, streamlined, my blood nourished by ever-slighter molecules, some kind of pale elongated light running the length of my body, nightmares detouring it in the most starved, and so-lightly blue-black-bruised, corners of my flesh. In this state of non-health, every step became a performance, each stride an act of contrition, a question and an answer.... On the once-dry, now-flowering branches of my skeletal limbs, the words sight, hearing, taste, smell, and touch were being invisibly but indelibly written. I was a festival of new senses.
”
”
Cynthia Gralla
“
Fast Food Rule. Wanna know what the summer's blockbuster is going to be? See who McDonald's does the marketing tie-in with. Wanna know what blockbuster will do disappointing business? See who Burger King ties in with.
”
”
Roger Ebert (Ebert's Bigger Little Movie Glossary: A Greatly Expanded and Much Improved Compendium of Movie Clichés, Stereotypes, Obligatory Scenes, Hackneyed Formulas, ... Conventions, and Outdated Archetypes)
“
The waitress arrived with Leo’s Coke and my water, asking for our orders– pulled pork poutine for me because, bad Jew, and a mushroom burger that I know Leo got so that I wouldn’t want a bite. Fungus was a medical condition to clear up with ointment, not food.
”
”
Deborah Wilde (The Unlikeable Demon Hunter (Nava Katz, #1))
“
Drinking lots of alcohol makes the gut leakier, allowing microbes to more readily influence the brain. Could that help to explain why alcoholics often experience depression or anxiety? Our diet reshapes the microbes in our gut, could those changes ripple out to affect our minds? The gut microbiome becomes less stable in old age-could that contribute to the rise of brain disease in the elderly? And could our microbes manipulate our food cravings in the first place? If you reach for a burger or a chocolate bar what exactly is pushing that hand forward?
”
”
Ed Yong (I Contain Multitudes: The Microbes Within Us and a Grander View of Life)
“
away from fast food - for three weeks already. And I was starting to miss the occasional burger and fries. I assumed there'd be a few of the other lads feeling the same way. I talked to Sven, who thought it wouldn't do any harm, and then had a word with the England chefs. On the Wednesday night we all trooped down to dinner. The doors of the dining room were shut and there were two giant golden arches stuck up on them. We all went inside and there was a McDonald's takeaway mountain waiting for us: more burgers, cheeseburgers and chips than you've ever seen piled up in one room in your life. It was a complete surprise to all the players. We just devoured everything: it was like watching kids going mad in a candy store. And it worked. We did it again before we played Denmark. Maybe fast food was what was missing from our preparations for facing Brazil.
”
”
David Beckham (Beckham: Both Feet on the Ground: An Autobiography)
“
She swallowed, then set her burger down and looked right into me, past my eyes and into the real Blue. "Every child deserves to have a home. Every child deserves a safe place to live and good food and clean clothes and an education and spiritual guidance. And love, Chris. It's not your fault that you're alone.
”
”
Lori Ann Stephens (Blue Running)
“
You've got to be kidding. No self-respecting demon would be caught undead here. Heck, we're so podunk we don't even have a Burger Doodle."
"Demons find this Burger Doodle attractive?"
"Nah, if I had to guess, I'd say they're more into soul food." She clapped her hands over her mouth. "Oh, God, I made a pun. Slap me.
”
”
Lexi George (Demon Hunting in Dixie (Demon Hunting, #1))
“
Sable sauntered in to the Burger Lord. It was exactly like every other Burger Lord in America. [But not like every other Burger Lord across the world. German Burger Lords, for example, sold lager instead of root beer, while English Burger Lords managed to take any American fast food virtues (the speed with which your food was delivered, for example) and carefully remove them; your food arrived after half an hour, at room temperature, and it was only because of the strip of warm lettuce between them that you could distinguish the burger from the bun. The Burger Lord pathfinder salesmen had been shot twenty-five minutes after setting foot in France.]
”
”
Neil Gaiman (Good Omens: The Nice and Accurate Prophecies of Agnes Nutter, Witch)
“
Oh, right. I doubt this place has any delicious, fattening fast-food places, and maybe the Imperium doesn’t either. Yup, no McDonald’s, no Burger King, no Gino’s Pizza… Dear God, have I made a mistake coming here? I may be of small stature, but make no mistake: I am a glutton. On the other hand – possible franchise opportunity.
”
”
Giselle Simlett (Girl of Myth and Legend (The Chosen Saga #1))
“
A typical artificial strawberry flavor, like the kind found in a Burger King strawberry milk shake, contains the following ingredients: amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amylketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglyci-date, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphrenyl-2-butanone (10 percent solution in alcohol), α-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, γ undecalactone, vanillin, and solvent.
”
”
Eric Schlosser (Fast Food Nation: The Dark Side of the All-American Meal)
“
Lunch had been at a McDonald’s in Santa Barbara. It had been so clean. It had smelled like food. It had sounded happy and alive. In the bathroom, the toilet flushed. Water ran in the sink.
He had passed a trash can on the way back to his table and stopped just to look at it. It was full of food. Leftover burgers, the last few fries, smears of ketchup on cardboard. He’d had to hold back tears when he saw it.
“Candy bar?” Vicky asked, and held a Snickers out to him.
At that moment they slowed to turn off the highway and head cautiously, carefully, through recently bulldozed streets, toward the town plaza. That’s where the McDonald’s was. His McDonald’s.
A candy bar. People had killed for less.
”
”
Michael Grant (Light (Gone, #6))
“
I share the same scuffed wood table with several white guys in their sixties reading the Seattle Times over their huevos rancheros and a group of stout, fleece-clad women debating whether they’re going to order the tempeh or the tofu burger because both sound “soooo good.” These are my people. This is the food I have been surrounded by all my life.
”
”
Jonathan Kauffman (Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat)
“
Ribbons, balloons, paper flowers, candies, diapers, and dolls. An aarti tray was set up by the shrine. A long table was covered in confetti and an assortment of food: little square cakes that resembled building blocks spelling out “Welcome Baby Shah,” cups with veggie dip and long slivers of vegetables, lettuce wraps, and a watermelon carved into a baby stroller filled with fruit balls. Alongside that were silver platters of warm vegetable samosas and bowls of a dark green chutney with spicy jalapeño, and sweet date and tangy tamarind chutney. Potato and onion pakora came next, fried golden brown with hints of green herbs and creamy raita. I knew I had to get some dabeli before those went fast and plucked a small bun of what was essentially a spiced potato burger topped with peanuts and pomegranate seeds. There was, of course,
”
”
Sajni Patel (The Trouble with Hating You)
“
Margo Brinker always thought summer would never end. It always felt like an annual celebration that thankfully stayed alive long day after long day, and warm night after warm night. And DC was the best place for it. Every year, spring would vanish with an explosion of cherry blossoms that let forth the confetti of silky little pink petals, giving way to the joys of summer.
Farmer's markets popped up on every roadside. Vendors sold fresh, shining fruits, vegetables and herbs, wine from family vineyards, and handed over warm loaves of bread. Anyone with enough money and enough to do on a Sunday morning would peruse the tents, trying slices of crisp peaches and bites of juicy smoked sausage, and fill their fisherman net bags with weekly wares.
Of all the summer months, Margo liked June the best. The sun-drunk beginning, when the days were long, long, long with the promise that summer would last forever. Sleeping late, waking only to catch the best tanning hours. It was the time when the last school year felt like a lifetime ago, and there were ages to go until the next one. Weekend cookouts smelled like the backyard- basil, tomatoes on the vine, and freshly cut grass. That familiar backyard scent was then smoked by the rich addition of burgers, hot dogs, and buttered buns sizzling over charcoal.
”
”
Beth Harbison (The Cookbook Club: A Novel of Food and Friendship)
“
I drop my purse on the table and grab the plastic-wrapped plate. The last few days of school mark the start of pageant prep season, which means my mom is on a diet. And when my mom is on a diet, so is everyone else. Which means dinner is grilled chicken salad. It could be worse. It has been worse. She clicks her tongue. “You’ve got a little breakout there on your forehead. You’re not eatin’ that greasy food you’re selling, are you?” “You know I don’t even like burgers and hot dogs that much.” I don’t sigh. I want to, but my mom will hear. It doesn’t matter how loud the TV is. It could be two years from now and I could be away at college in some other town, hundreds of miles away, and my mom would hear me sigh all the way from home and call me to say, “Now, Dumplin’, you know I hate when you sigh. There is nothing less attractive than a discontent young woman.” There
”
”
Julie Murphy (Dumplin' (Dumplin', #1))
“
The ubiquity of great food in Tokyo is beyond imagination. It's not just that I'm interested in food and pay close attention to restaurants and takeout shops, although that's true. In Tokyo, great food really is in your face, all the time: sushi, yakitori, Korean barbecue, eel, tempura, tonkatsu, bento shops, delis, burgers (Western and Japanese-style), the Japanese take on Western food called yōshoku, and, most of all, noodles. I found this cheap everyday food- lovingly called B-kyū("B-grade") by its fans- so satisfying and so easy on the wallet that I rarely ventured into anything you might call a nice restaurant.
”
”
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
“
There is no single food that affects people as deeply as bacon. Bacon appeals to our basest desires of meat and fat and salt. It elevates everything it touches, transforming a burger into a celebration, taking simple lettuce and tomato and making them more delicious than any salad vegetable has a right to be. Bacon is the ultimate polyamorous food, loving everyone equally, eggs and pancakes, sandwiches and salads, meats and vegetables, mains and sides, savory and sweet. Bacon on grilled cheese? Delicious. Bacon dipped in the maple syrup from your French toast? Sublime. Watch a breakfast buffet, and see where people consistently overindulge. I bet it will be the vat of bacon, which sends its smoky siren song out to everyone.
”
”
Stacey Ballis (Good Enough to Eat)
“
I’ve tackled many challenges in my lifetime. The most satisfying ones were food related. Like the 2-pound burger at Fuddruckers that I had to devour in 15 minutes. Shattered it in 5 minutes and 46 seconds! Or
the Blazing Challenge at Buffalo Wild Wings: eat 12 blazing wings in 5 minutes. Killed it in 57 seconds! Quaker Steak and Lube’s all-you-can- eat wings in one sitting? I may still hold the record in Madison, Wisconsin, for scarfing down 78. I’ll never forget when 6 linemen and I went to a sushi restaurant during the time of the 2011 Rose Bowl in Pasadena. We didn’t exactly take on an eating challenge, but we did get kicked out of the place when the owner ordered, “Go home now.
You’ve eaten eight hundred dollars’ worth of sushi.
”
”
Jake Byrne (First and Goal: What Football Taught Me About Never Giving Up)
“
Tina woke to a thin beam of afternoon sun. She lay still for a moment, revisiting, reliving, trying to get comfortable with the events of the night before. The sound of rustling paper got her up and the smell assaulted her again. Lockie was eating a burger, trying for slow, but failing.He had his back to her as he perched in a corner, secretively stuffing his mouth.
‘Hey, Lockie,’ said Tina.
Lockie turned, wild-eyed and fearful. He stopped mid-chew and pushed his tongue through his teeth to spit the gooey mess out.
‘Gross, kid, just swallow for fuck’s sake.’
‘Sorry,’ he mumbled. ‘Sorry for touching, sorry for eating, sorry for being a bad boy.’
‘You’re not being a bad boy,’ Tina said.
She hated how pathetic the kid sounded.
‘The food is for you, do you understand? It’s all for you.’
Lockie stared. He was still and silent, as if waiting for what would happen next. Tina hated the idea that he was afraid of her, that he would have to be afraid of everyone he ever met from now on.
‘Say it, kid. Say, “It’s all for me.” Go on, say it.’
Lockie stared.
‘Say it, Lockie.’
‘It’s all . . .’
He faltered.
“It’s all for me.”
'Say it, I mean it.’
‘It’s all for me.’
‘Say it again, Lockie.’
‘It’s all for me. All for me, all for me.’
‘Okay, kid, you can shut up now. Get back to your breakfast. I might have a cigarette.’
‘The food is all for me,’ said Lockie.
His voice was determined. He was telling her, but mostly he was telling himself.
‘That’s right, kid, it’s all for you.’
‘But you can share it with me,’ he said, and he gave Tina a small smile.Someone had taught Lockie all the right rules. Someone who didn’t even know if he was alive right now.
‘I bet you’ve got the best mum and dad somewhere.'
Lockie nodded and chewed.
‘I bet I do.’
He didn’t talk anymore after that. The memory of his parents had obviously been put somewhere far away so thoughts of them wouldn’t hurt. He wasn’t ready to take them out again.
”
”
Nicole Trope (The Boy Under the Table)
“
Street food, she saw. Silky pasta, doughy pizza, steaming pho, obnoxiously tall burgers. Benches had been nestled behind the Royal Festival Hall, and they were filled with people eating personal feasts from paper plates: vast thalis; racks of sticky, black ribs; half lobsters with melting garlic butter and bread. Rows of diners craning to read menus wound between food trucks; queues intermingled, new arrivals negotiating for space. Piglet looked around, the National behind her. She had left the office early, she reasoned; she had time before finding a place to work. She edged forward, walking among the tables. The benches were full, some having to stand, juggling their fried chicken with their phones. There were young men who talked too loudly, laughed with their mouths full, and wore round, tortoiseshell glasses; glamorous women in their fifties and sixties, lunching and drinking; and au pairs with charges no older than twelve who ate salt beef bagels, cacio e pepe, and laksa.
”
”
Lottie Hazell (Piglet)
“
Other than chicken and rice, you'll find Tokyo restaurants specializing in fried pork cutlets, curry rice, ramen, udon, soba, gyōza, beef tongue, tempura, takoyaki, yakitori, Korean-style grilled beef, sushi, okonomiyaki, mixed rice dishes, fried chicken, and dozens of other dishes. Furthermore, even if you know something about Japanese food, it's common to come across a restaurant whose menu or plastic food display indicates that it specializes in a particular food you've never seen before and can't quite decipher.
Out of this tradition of single-purpose restaurants, Japan has created homegrown fast-food chains. McDonald's and KFC exist in Tokyo but are outnumbered by Japanese chains like Yoshinoya (beef-and-rice bowl), CoCo Ichiban (curry rice), Hanamaru Udon, Gindaco (takoyaki), Lotteria (burgers), Tenya (tempura), Freshness Burger, Ringer Hut (Nagasaki-style noodles), and Mister Donut (pizza) (just kidding). Since the Japanese are generally slim and healthy and I don't know how to read a Japanese newspaper, it was unclear to me whether Japan's fast-food chains are blamed for every social ill, but it seems like it would be hard to pin a high suicide rate on Mister Donut.
”
”
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
“
It didn’t take long for us to realize, though, that we hadn’t eaten since the eggs twenty-four hours earlier. Eating was the one desire of the flesh we hadn’t fulfilled.
I remembered seeing a McDonald’s near the entrance of our hotel, and since I needed a little exercise I offered to dart out for some safe and predictable American food, which would tide us over till the dinner we had reservations for that night. Our blood sugar was too low to comb the city, looking for a place to have a quick lunch.
I knew Marlboro Man was a ketchup-only guy when it comes to burgers, and that’s what I ordered when I approached the counter: “Hamburger, ketchup only, please.”
“Sar…you only want kitchipinmite?” the innocent clerk replied.
“Excuse me?”
“Kitchipinmite?”
“Uh…pardon?”
“You jis want a hamburger with kitchipinmite?”
“Uh…what?” I had no idea what the poor girl was saying.
It took me about ten minutes to realize the poor Australian woman behind the counter was merely repeating and confirming my order: kitchip (ketchup) inmite (and meat). It was a traumatic ordering experience.
I returned to the hotel room, and Marlboro Man and I dug into our food like animals.
“This tastes a little funny,” my new husband said.
I concurred. The mite was not right. It didn’t taste like America.
”
”
Ree Drummond (The Pioneer Woman: Black Heels to Tractor Wheels)
“
The menu Kroc used to take McDonald’s national was similarly minimalist, with exactly three food items—Pure Beef Hamburger, fifteen cents; Tempting Cheeseburger, nineteen cents; Golden French Fries, ten cents. He aimed to make his burger construction line as standardized and closely measured as the Crystal Palace, decreeing, among other things, that McDonald’s burger patties must weigh 1.6 ounces and measure 3.875 inches in diameter. Don’t like a quarter ounce of onions on your burger? Too bad, just scrape ’em off—custom orders slow things down, and speed was the whole point. That’s why they call it fast food. Then Burger King countered with “Have it your way” in the ’80s, and to compete, McDonald’s started broadening its menu and allowing for special orders. Today, the average McDonald’s menu has more than a hundred items, and special orders are commonplace. But customers never changed their expectations of miraculously instantaneous service to match the vastly more complicated menu crew members are working with. So a lot of people who’ve experienced the magic of getting a Big Mac seconds after ordering it seem to believe there’s some Star Trek machine in the back that zaps food into existence from nothing. At least, that’s the only reason I can think of that customers like this lady get so mad when their special orders take an extra minute or two.
”
”
Emily Guendelsberger (On the Clock: What Low-Wage Work Did to Me and How It Drives America Insane)
“
We walked the circuit, passing the food stands frying funnel cakes and burgers, and the game booths, ceilings bristling with giant, multicolored stuffed animals. I paused in front of the crossbow game.
Nicholas cocked an eyebrow. “Want me to win you a stuffed bunny?”
“Ha.” I rubbed my hands together. “I’ll win my own stuffed bunny, thanks very much.”
Nicholas passed the attendant a few dollars to pay for my turn. “I guess it’s nice to see you use your legendary aim for something other than breaking my nose,” he teased.
“The night is young,” I snapped back, lifting the plastic crossbow. “This is a pathetic weapon,” I muttered. “I couldn’t stake an undead mouse with this thing.”
“It’s supposed to be a game, remember?” he whispered, laughter in his dark voice.
I fired my three shots, all crowding into the bull’s-eye. With a triumphantly smug toss of my head, I looked at the openmouthed attendant. “I want the purple bunny.”
He tugged it down and passed it over to me. I slipped it into my bag while Nicholas shook his head.
“Dump this loser, Lucy, and run away with me. You’ll never have to win your own cross-eyed bunny again.”
I grinned up at Nicholas’s brother Quinn, who was smiling his charming smile, his arm draping casually over my shoulder. Hunter rolled her eyes at me from my other side.
“No way,” I said. “My aim’s better than yours. Plus, your girlfriend can hurt me.”
“Ooh,” Quinn said, winking. “Catfight. Hot.” He grinned. “Ouch,” he added when both Hunter and I smacked him.
”
”
Alyxandra Harvey (A Killer First Date (Drake Chronicles #3.5))
“
The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?"
"I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor."
"Weird. All of a sudden I'm starting to feel warm."
"That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue."
"The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor!
But the keystone to it all...
... is the TEMPEH!"
TEMPEH
Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine.
"Mm! Wow! It's really light, yet really filling too! Like fried rice."
"It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute.
I broiled these teriyaki style in a mix of soy sauce and sake.
”
”
Yūto Tsukuda (食戟のソーマ 6 [Shokugeki no Souma 6] (Food Wars: Shokugeki no Soma, #6))
“
Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity.
The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time.
While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.
”
”
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
“
KATHLEEN: I think I’m falling for Garner Bradford. ROSE: What! Hang on a minute. Let me pass the baby to Henry so I can concentrate on this conversation. One sec. Okay. I’m in my bedroom with the door closed. You’re falling for Garner Bradford? KATHLEEN: I’ve been trying hard not to and I’ve been doing an okay job of it, but the company held one of its family barbecue picnics this afternoon. I went and he was there with his girls and it melted me. Seeing him with them. ROSE: More details, please. KATHLEEN: I was talking with one of the women from accounting when I spotted him getting into the food line with the girls. I excused myself and hurried over because it looked like he could use an extra hand. He can’t very well hold three plates at once, right? ROSE: Right. KATHLEEN: I ended up filling his daughter Willow’s plate. ROSE: Which one is Willow? KATHLEEN: The older one. She’s four. Nora, the younger one, is two. After I carried Willow’s plate to their table, Garner was sort of honor-bound to invite me to join them. So I sat down, and when I looked across the table, I saw that Garner had a burger exactly like mine. We both chose the bun with sesame seeds. We both put tomatoes and pickles and grilled onions and ketchup and mustard on ours. ROSE: Let me guess. Neither one of your burgers had lettuce. KATHLEEN: Exactly! No lettuce. ROSE: It sounds like fate. KATHLEEN: That’s what I thought. It felt more and more like fate the longer I sat there. Willow is serious and quiet. Nora is sweet and busy. They’re gorgeous little girls, Rose. ROSE: I’m sure they are. KATHLEEN: And Garner was wonderful with them. He used a wet wipe to clean their hands. He cut their hot dogs into tiny pieces. He brought their sippy cups out of his bag. He redid Willow’s ponytail when it started to sag. The girls look at him like he hung the moon. ROSE: And by the time you finished your lettuce-free hamburger, you were looking at him like he hung the moon, too. KATHLEEN: Yes. ROSE: Mm-hmm. KATHLEEN:
”
”
Becky Wade (Then Came You (A Bradford Sisters Romance, #0.5))
“
A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans.
He did the same thing that Secretary Girl did with her turtle burger bun...
... picking something that would keep the meat juices from dripping out the bottom!
Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out.
And the burger patty...
... is kofta!
A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard!
Its scent and umami flavor are powerful enough to bring tears to the eyes!"
W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?!
"Here. Let me give you a lesson.
Four things are required for a good burger. A bun, a patty, some kind of sauce and...
...pickles.
The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty.
Pickles are a hidden but key component of the best burgers!
From what I could tell, you used ginger sticks as your pickle analogue...
... but that was a weak choice."
"What?! Then what did you choose that's so much better?!"
"The pickle type that I picked for my burger...
...is achaar."
"Achaar?"
"What kind of pickle is that?"
ACHAAR
South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices.
Sometimes called Indian pickles, achaar is strongly tart and spicy.
This is achaar I made with onions.
The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base.
I added lemon juice to bolster the citrusy flavor of the amchoor...
... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose.
Cloves. Cumin seeds. Black pepper.
Paprika. I even added a dab of honey to give it a hint of sweetness.
”
”
Yūto Tsukuda (食戟のソーマ 10 [Shokugeki no Souma 10] (Food Wars: Shokugeki no Soma, #10))
“
Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams.
As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.
”
”
Jeffrey Stepakoff (The Orchard)
“
Americans now eat about 13 billion hamburgers every year. If you put all those burgers in a straight line, they would circle the earth more than thirty-two times.
”
”
Charles Wilson (Chew on This: Everything You Don't Want to Know About Fast Food)
“
You were a fucking moron to think this girl wanted anything more from you. I’m just her meal ticket, the same as I was for the rest of them. Red-hot rage builds in my chest as I stand there, staring at the screen, waiting for another email to pop up in the chain so I can write FUCK OFF in capital letters, repeated hundreds of times. What should I do? Confront her? No. I stride out of the room and slam the door, relishing the sound of it. I’m going to make Princess Daisy’s life hell. F*CK THE ROYALS! Madness in Harronvale Café Daisy Cheeseburgers. Sometimes I dream about the taste of them. The fried onions cooked in the ground beef patty, the toasted sesame bun, American cheese oozing over the whole thing, and the tang of ketchup to accompany it. Yeah, I fantasize about them a lot. I sometimes smell them. The moment I wake up, it hits my nose. I open my eyes, waiting for it to disappear, but the greasy smell doesn’t disappear. I nearly fall over my sheets in my haste to get out of bed. Anglefell doesn’t have a burger joint. I don’t think I’ve ever gone this long without a burger or a pizza. I haven’t realized how much I need fast food until the tantalizing scent hits my stomach. I burst through the guest room door and walk toward it. Liam sits on the couch with his feet kicked up on the coffee table. There’s a half-eaten carton of french fries next to him with a little tub of red paste, and in his hand is a giant cheeseburger. He bites into it, and I imagine the taste exploding over my own tongue. He chews loudly, the sound carrying across the room. He gives the burger a thoughtful look. “Wow—this is—really adequate.” I make a strangled sound,
”
”
Vanessa Waltz (Dirty Prince)
“
French Fried Green Beans Finger food to go with a steak or burger, or just by themselves for the fun of it! Ingredients: 1 pound of fresh green beans 1 teaspoon coarse sea salt ½ teaspoon black peppercorns or rose peppercorns ¼ teaspoon garlic powder ½ teaspoon dried Italian seasoning mix 1 egg white Pre-heat a deep fat fryer to 240oF (hot) –preferably filled with high oleic safflower oil Rinse green beans, trim, and pat dry on a towel Grind spices together in a mortar and pestle Whip egg white until foamy, then coat the green beans in egg, Put egg-coated beans in a 1-qt plastic bag and dust with ground spices, shake vigorously, and drop into hot oil. Fry for 2-3 minutes. Remove when the egg coating just starts to brown.
”
”
Jeff S. Volek (The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable)
“
AAAAA! HELP!" Snow Pea Screamed. "I got it!" Penny said. She pulled out a cage and put Zombie Sunflower in. "That wont hold her back for long," Penny said. Just then, they smelled Brains and Burgers. "Yuck!" Peashooter and Repeater and Snow Pea said together. It was Zomboss in his Zombot (Plants vs. Zombies 1). He upgraded a little bit even though it looked the same. The life was now 1,000,000,000! Bonk Choy came. "Hey punks!" He said. "I killed the Football dudes and I found 5 gold pieces!" "That's not gold, that's Golden Plant Food!" Penny said. All 5 Plants used GOLDEN PLANT FOOD. Peashooter shot 3,600 peas. Repeater shot 8,100 peas, then shot a big pea which is worth 900. Snow Pea shot 3,600 frozen peas. Wall-Nut Put on a CRYSTAL shield. Bonk Choy punched 5,625 times. "Zomboss was still laughing. His Zombot still looked clean. "NOOO!" Snow Pea said. "Penny, do you have any potions?" Peashooter asked. "Only a revive potion!" Penny said as Peashooter took it. He threw it. It only revives people. The potion spread around everywhere. Zomboss put down a Giga-Gargantuar. They killed it quickly and a golden Plant Food came out. Zomboss smashed it. They needed help so Penny called extra plants. She called Squash and Torch-wood. "Nice!" Peashooter said. "Now we are cooking with gas!" Repeater said. Torch-wood stood in front of Peashooter and Repeater. Squash jumped on Zomboss's head. Zomboss grabbed Squash. Squash accidentally landed on Torch-wood. Torch-wood got SQUASHED by squash. Then squash set on fire. "Grrrrr...
”
”
Myron Mitchell (Plants vs. Zombies Story: The Adventure)
“
You can eat wonderful food in a junked train car on plebeian plates served by waitresses more likely to start dancing with the bartender to the beat of the indie music playing on the sound system than to inquire, “More Dom Pérignon, sir?” Truffles and oysters can still appear on the Brooklyn menu, but more common is old-fashioned “comfort food” turned into something haute: burgers made from grass-fed cattle from a New York farm, butchered in-house, and served on a perfectly grilled brioche bun; mac ‘n’ cheese made from heritage grains and artisanal cow and sheep’s milk. Tarlow was not the only Williamsburg artist unknowingly helping to define a Brooklyn brand at the turn of the millennium. Around the same time he opened up Diner, twenty-six-year-old Lexy Funk and thirty-one-year-old Vahap Avsar were stumbling into creating a successful business in an entirely different discipline. Their beginning was just as inauspicious as Diner’s: a couple in need of some cash found the canvas of a discarded billboard in a Dumpster and thought that it could be turned into cool-looking messenger bags. The fabric on the bags looked worn and damaged, a textile version of Tarlow’s rusted railroad car, but that was part of its charm. Funk and Avsar rented an old factory, created a logo with Williamsburg’s industrial skyline, emblazoned it on T-shirts, and pronounced their enterprise
”
”
Kay S. Hymowitz (The New Brooklyn: What It Takes to Bring a City Back)
“
Every time the satyrs had spotted a fast food joint that they recognized from a commercial, they had hollered for a meal break. Vanessa had not always conceded, but whenever an opportunity was presented, Newel and Doren had inexhaustibly consumed milkshakes, burgers, sandwiches, tacos, nachos, pretzels, nuts, beef jerky, trail mix, soda, doughnuts, candy bars, cookies, crackers, and aerosol cheese. Of the fifty most impressive belches Seth had witnessed in his life, all had occurred on this road trip. “I
”
”
Brandon Mull (Fablehaven: The Complete Series (Fablehaven, #1-5))
“
I was going to become a human sand burger.
”
”
Adele Rose (Shattered (The VIth Element #3))
“
I started in our neighborhood, buying a pastrami burrito at Oki Dog and a deluxe gardenburger at Astro Burger and matzoh-ball soup at Greenblatt's and some greasy egg rolls at the Formosa. In part funny, and rigid, and sleepy, and angry. People. Then I made concentric circles outward, reaching first to Canter's and Pink's, then rippling farther, tofu at Yabu and mole at Alegria and sugok at Marouch; the sweet-corn salad at Casbah in Silver Lake and Rae's charbroiled burgers on Pico and the garlicky hummus at Carousel in Glendale. I ate an enormous range of food, and mood. Many favorites showed up- families who had traveled far and whose dishes were steeped with the trials of passageways. An Iranian cafe near Ohio and Westwood had such a rich grief in the lamb shank that I could eat it all without doing any of my tricks- side of the mouth, ingredient tracking, fast-chew and swallow. Being there was like having a good cry, the clearing of the air after weight has been held. I asked the waiter if I could thank the chef, and he led me to the back, where a very ordinary-looking woman with gray hair in a practical layered cut tossed translucent onions in a fry pan and shook my hand. Her face was steady, faintly sweaty from the warmth of the kitchen.
Glad you liked it, she said, as she added a pinch of saffron to the pan. Old family recipe, she said.
No trembling in her voice, no tears streaking down her face.
”
”
Aimee Bender (The Particular Sadness of Lemon Cake)
“
Black Bean Burgers
My husband and I have been married for many years, and I’d say as marriages go, ours is pretty darn good. We have four kids, work pretty hard, and spend a lot of time together, which is just fine with us since we really like each other and all that.
Now, I will confess that there has been one steady source of marital conflict through the years, and that is the fact that I gosh darn love a good meatless burger. I can’t really explain it. It must be a throwback to my vegetarian days. I don’t know…I just love them. I’ll never, ever forget the time, very early in our marriage, that Ladd and I went out to eat and I ordered--gasp--a veggie burger from the menu. The look on his face--it is etched in my memory. From where he stood, he didn’t even know burgers without meat existed. In his experience, a burger was meat, much like rain was water. It sent shockwaves through his being, and rattled the very foundation of our marriage.
Over the years, I’ve tried to help my beloved cattle rancher husband understand my position: that my love of meatless burgers has no hidden meaning. It doesn’t mean I don’t also love big, beefy burgers. It doesn’t mean I’m going to start making the family drink shots of wheatgrass juice every morning. I just like the taste of weird, mushy concoctions meant to resemble hamburger patties. Call me wacky!
I love you, Ladd.
But I also love meatless burgers.
And I know in my heart that those two things can coexist.
”
”
Ree Drummond (The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper!)
“
They served perfectly seasoned tender steaks and creamed spinach that people dreamt about. They charged almost twenty dollars for the burger, a thick sirloin patty cooked in butter that always came out glistening. During Lent, they went fish heavy on the menu---fried perch and shrimp. They were fancy comfort food, meatloaf and chicken potpie. Their chicken paillard was lemony and crisp, served over a bed of bright greens.
”
”
Jennifer Close (Marrying the Ketchups)
“
Memorize this list of foods that you should eat liberally: 1.All green vegetables, both raw and cooked, including frozen. If it is green, you get the green light. Don’t forget raw peas, snow pea pods, kohlrabi, okra, and frozen artichoke hearts. 2.Non-green, non-starchy vegetables, including tomatoes, peppers, eggplant, mushrooms, onions, garlic, leeks, cauliflower, water chestnuts, hearts of palm, and roasted garlic cloves. 3.Raw starchy vegetables, such as raw carrots, raw beets, jicama, radish, and parsnips. They are all great, shredded raw, in your salad. 4.Beans/legumes, including split peas, lima beans, lentils, soybeans, black beans, and all red, white, and blue beans. Soak them overnight, then rinse and cook them, add them to salads and soups, make bean burgers, sprout them, and eat bean pasta. 5.Low-sugar fruits, one or two with breakfast and about one more each meal. 6.Try to have berries or pomegranate at least once a day. Frozen berries are the most cost effective.
”
”
Joel Fuhrman (The End of Heart Disease: The Eat to Live Plan to Prevent and Reverse Heart Disease (Eat for Life))
“
Rye: A cereal grain with less gluten than wheat, the rye berry can be boiled whole or used in cereals in the rolled form, like oats. You can coarsely grind it in a blender and then soak it and use it to give a nice flavor to coarse breads and crackers. Sorghum: Hearty, chewy sorghum doesn’t have an inedible hull so you can eat it with all its outer layers, thereby retaining the majority of its nutrients. Use it in its whole grain form as an addition to vegetable salads or cooked dishes. It has a mild flavor that won’t compete with the delicate flavors of other food ingredients. For best results, soak it in water overnight, then cook it for about an hour. Teff: Tiny, whole grain teff has been a staple of Ethiopian cooking for thousands of years. It is the smallest grain in the world; about 100 grains are the size of a kernel of wheat. It has a mild, nutty flavor, cooks quickly, and is a good source of calcium and iron. Serve it with fruit and cinnamon for a hot breakfast cereal or add it to stews, baked goods, or veggie burgers.
”
”
Joel Fuhrman (The End of Heart Disease: The Eat to Live Plan to Prevent and Reverse Heart Disease (Eat for Life))
“
Finally, I offer to go pick up some Burger King for all of us because I’m desperate for a distraction. And food is the perfect distraction. None of the boys want anything. They ‘can’t eat’ right now, they tell me. I envy them. I envy that their sadness and stress translate to a lack of hunger.
”
”
Jennette McCurdy (I'm Glad My Mom Died)
“
HEJ HEJ! CAFÉ MENU
RULLEKEBAB
Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce
Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese
Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms
Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños
HAMBURGARE
Hand-patted, local grass-fed beef, homemade buns
The Classic----beef, choice of cheese, bun
The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze
The Farfar----two patties, four slices of American cheese, four pieces of bacon
The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip
The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's)
POMMES FRITES
Fresh-cut fries
Plain----with cheese or gravy to dip
Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes
Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles
MUNKAR
Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream
Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream
Munkhål----baby donuts (holes), cinnamon sugar
Special Munk----daily and seasonal specials
CUPCAKES
Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials
SEASONAL TREATS
Homemade Apple Crisp à la Mode
Apple Fritters
Pumpamunk
Saffron Buns
”
”
Jared Reck (Donuts and Other Proclamations of Love)
“
The cheese burger was the fuel I needed, but I didn't enjoy it much. It has been made too fast, with little love.
”
”
Sally Andrew (The Milk Tart Murders (Tannie Maria Mystery #4))
“
Unfortunately, it’s become ingrained in me, making me believe some-thing is wrong with me. My shape became more womanly the older I got. But my mom, she’s not used to curves, and in her mind, I'm overweight, simply because we don't share the same proportions. But I don’t know what she expected. Her husband, the other half of my DNA, looks nothing like the ginger hair, freckled, thin-framed side of my mom’s family. My parents couldn't be more different. Sure, there's the physical disparities. My dad is a black man, and my mom is a white woman. But more than that, their personalities are polar opposites. My dad is funny and kind, nurturing. My mom is cold, distant, and outright mean sometimes. I want to be proud that I’m half of a remarkable man, but it’s hard to be proud of anything when my own mother is disappointed in everything I do. And for some reason now, it seeps in more than it used to. As the bartender places my burger down in front of me, a quick regret paces through my mind. The more I think about my mother, the less appealing this food sounds. Maybe I should’ve ordered a salad with the dressing on the side. Maybe my uniform will fit a little better tomorrow if I eat that instead.
”
”
Liz Tomforde (Mile High (Windy City, #1))
“
From his limited experience with them, funeral homes were like fast-food restaurants—they all kind of looked the same. Then again, he guessed that made sense. Just like there were only so many ways to doctor up a burger, he imagined dead bodies were likewise.
”
”
J.R. Ward (Crave (Fallen Angels, #2))
“
Yes, Russian movies best.”
Jason snorted, relaxing a little at the familiar joke. “Yeah, the best at being long and boring. Congratulations.”
“You American, have no taste. All you want is burger movie.”
Jason, who had been friends with Sasha long enough—fuck, had it really been three years already?—to translate his weird phrases, rolled his eyes. “You were laughing your ass off at Zombieland like, yesterday.”
“That is not fast burger movie—”
“Fast food,” Jason corrected.
“That is good movie. No taste.”
“I’m not saying I didn’t like it, I’m just saying—”
“You always ‘just saying’. I’m not listen to American anymore.
”
”
Marina Vivancos (Crybaby)
“
Note: When shopping for ground beef, look for a fat content of at least 20 percent (80/20 beef). Plain old ground chuck will do. For a superior burger, combine 50 percent ground sirloin with 25 percent ground fatty short rib and 25 percent ground brisket. To clarify butter, place it in a small microwave-safe container and microwave in 15-second increments until fully melted. Skim off the white scum from the top surface with a spoon and discard. Carefully pour off and reserve the yellow butterfat, discarding the milky white liquid at the bottom.
”
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Ed Levine (Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption)
“
Well, that was a great date.”
“Not a date,” I growl, even as I smile.
“Sure, big guy, there was entertainment, and it ended in sex—it was a date. It was just missing food.”
“You want food?” I snort.
“Hell yes, burgers. Sex always makes me hungry.”
“Done. Come on then, baby, let’s feed you before you get annoyed and shoot someone.
”
”
K.A. Knight (Den of Vipers)
“
Sweet Potato Black Bean Burger TOTAL COOK TIME: 35 MINUTES | MAKES 4 SERVINGS This burger is a longevity powerhouse. Loaded with beans, greens, sweet potatoes, and pepitas, it’s the perfect example of a blue zones–inspired twist on a classic American comfort food. The Patty and Buns: 1½ cups rolled oats 1 cup peeled, mashed, cooked sweet potato 1 cup mashed black beans ½ teaspoon salt 2 teaspoons onion powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon black pepper ½ teaspoon chipotle powder, optional Oil for cooking 4 whole wheat burger buns The Sauce: ¼ cup toasted pepitas ¼ cup good-quality salsa verde The Toppings: 1 avocado, sliced ½ cup loosely packed sliced kale Pickled or thinly sliced raw red onion* To make the patties, pulse the rolled oats in a food processor until coarsely ground and set aside. Combine the sweet potato, black beans, salt, and spices; then incorporate the ground oats. Let this sit for about 5 minutes so flavors can marry. Form the mixture into 4 patties. In a skillet, heat a thin layer of oil over medium heat. Add the patties and fry on both sides until crisped, about 4 minutes per side. To make the sauce: Puree the pepitas and salsa verde in a food processor or blender and set aside. Build your burger: Mash the avocado and spread on the bottom bun. Then, add your patty and top with the pepita sauce. Finish off the burger with kale and red onion, then the top bun. *To pickle red onions, submerge them in white vinegar with a generous pinch of salt for at least 6 hours.
”
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Dan Buettner (The Blue Zones Kitchen: 100 Recipes to Live to 100)
“
Suraj solar and allied industries,
Wework galaxy, 43,
Residency Road,
Bangalore-560025.
Mobile number : +91 808 850 7979
Solar street lights have emerged as a sustainable and efficient lighting solution, harnessing the power of Solar Street Light Price in Bangalore, a city known for its technological advancements and focus on sustainable practices, the adoption of solar street lights has been on the rise. This article delves into the pricing dynamics ofSolar Street Light Price in Bangalore, exploring the factors influencing costs, comparing price ranges, and providing valuable insights for individuals or organizations looking to invest in this eco-friendly lighting option.
1. Introduction to Solar Street Lights
Overview of Solar Street Lighting
If you've ever walked down a dark street and thought, "Wow, this could really use some more light," then solar street lights are here to save the day. These nifty lights are like your regular street lights but with a green twist – they harness the power of the sun to illuminate your path.
Importance of Solar Energy in Street Lighting
Solar energy is like that reliable friend who always has your back – it's renewable, sustainable, and abundant. By using solar energy in street lighting, we reduce our dependence on fossil fuels, cut down on electricity bills, and contribute to a cleaner, greener future. Plus, who doesn't love soaking up some vitamin D during the day and then basking in solar-powered light at night?
2. Benefits of Solar Street Lights
Energy Efficiency and Cost Savings
Picture this: solar street lights gobbling up sunlight during the day, storing it in their metaphorical bellies, and then gleefully lighting up the streets at night without a care in the world. Not only are they energy-efficient, but they also help save on electricity costs in the long run. It's like having your cake and eating it too – or in this case, having your light and saving on bills.
Environmental Impact and Sustainability
If the planet could talk, it would give a standing ovation to solar street lights. By opting for solar-powered lighting, we reduce carbon emissions, lower our environmental footprint, and take a step towards a more sustainable future. It's basically like hitting the eco-friendly jackpot – brighter streets, happier planet.
3. Factors Affecting Solar Street Light Prices in Bangalore
Quality and Brand Reputation
Just like choosing between a gourmet burger and a fast-food one, the quality of solar street lights can vary. Brands with a good reputation often come with a higher price tag, but they also offer reliability and performance that's worth the extra dough.
Technology and Features
From fancy motion sensors to remote-control options, the technology and features packed into solar street lights can influence their prices. It's like picking a smartphone – the more bells and whistles, the higher the cost. But hey, who doesn't love a little extra tech magic in their lighting?
4. Price Range Analysis of Solar Street Light Price in Bangalore bustling city, solar street light prices can vary based on features, quality, and brand. It's like playing a price-matching game where you can find something that still sparkles like a diamond while staying within your budget.
Popular Models and Their Prices Bangalore offers a wide range of popular solar street lights at a variety of price points, ranging from sleek, contemporary designs to robust, effective models. There is a solar street light with your name on it, whether you are a tech-savvy enthusiast or a buyer with a tight budget.
5. Tips for Choosing the Right Solar Street Light Considering Your Lighting Needs Prior to entering the solar street light market, consider your lighting requirements.
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Solar Street Light Price in Bangalore
“
I am also way too lazy to be a foodie. Foodies will travel for miles in search of the perfect hamburger. “There is this place in Greenpoint that’s only an hour by train and a forty-minute walk from the subway that has the best burger in town!” It can’t be better than the burger I can get across the street. Mostly, I just want the closest best burger in town.
”
”
Jim Gaffigan (Food: A Love Story)
“
First, he snared Meena’s hand and strutted with her to the lineup of long tables covered with platters of food. They’d arrived early enough to get some choice pickings. Times two. The folks handling the barbecue made sure to pile his plate with a few burgers, the patties thick and juicy.
Leo found a seat, a pair of chairs actually, but having a spare one available didn’t stop him from yanking Meena onto his lap, the ominous groan of the chair be damned.
It seemed he wasn’t the only one to hear the threat of the unhappy seat. “Pookie, we’re going to end up on the ground. We’re too big to both sit in this chair. I’ll just sit in the one beside it.”
“Fuck the chair. You’re staying on my lap.”
“But why?”
“Because I like it.”
He loved it when he managed to surprise her. The shape of her mouth so evocative. Before she could ask another stupid question, he stuffed a roasted potato bite in her mouth.
She nipped his finger in the process then smiled. “Yummy. Again.”
He gave her a crisp cherry tomato. The purse of her lips before she sucked it in mesmerized.
There was no more question after that of not sharing the seat.
They fed each other, and if the occasional passerby who chuckled or snickered happened to trip over his size-fifteen feet, not his fault. A man needed to sometimes stretch his long legs.
-Meena & Leo
”
”
Eve Langlais (When an Omega Snaps (A Lion's Pride, #3))
“
high school kids at In-N-Out Burger and Chick-fil-A are doing largely the same job that kids at any other fast-food restaurant are doing, and yet there are a lot fewer miserable jobs at In-N-Out and Chick-fil-A. The difference is not the job itself. It is the management. And one of the most important things that managers must do is help employees see why their work matters to someone. Even if this sounds touchy-feely to some, it is a fundamental part of human nature.
”
”
Patrick Lencioni (The Three Signs of a Miserable Job: A Fable for Managers (And Their Employees) (J-B Lencioni Series Book 30))
“
Another example of motivation in advertising relates to the old saying “Sex sells.” Long an advertising standard, images of buff, scantily clad (and usually female) bodies are used to hawk everything from the latest Victoria’s Secret lingerie to domain names through GoDaddy .com and fast food chains such as Carl’s Jr. and Burger King (figure 4). These and countless other ads use the voyeuristic promise of pleasure to capture attention and motivate action.
”
”
Nir Eyal (Hooked: How to Build Habit-Forming Products)
“
food prices had gone up considerably in a week, almost triple what they had been before Collins took over. Eating at Burger King or McDonald’s was almost as expensive as eating at a four star restaurant. Stopping at night, sometimes they stayed in a motel or camped outdoors. The closer they came to passing the Mississippi, the more camping they had to do, since motels were getting harder and harder to find without wasting all of their gas and money trying to look for one or pay for one.
”
”
Cliff Ball (Times of Trouble: Christian End Times Novel (The End Times Saga Book 2))
“
He explained that fast-food chains including McDonald’s, Burger King, and Wendy’s have swapped out hydrogenated oils and started using regular vegetable oil instead. “As those oils are heated, you’re creating toxic oxidative breakdown products,” he said. “One of those products is a compound called an aldehyde, which interferes with DNA. Another is formaldehyde, which is extremely toxic.
”
”
Nina Teicholz (The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet)
“
Cole flicked a pickle onto the grass just across the sidewalk. He slapped the bun in his hands back together and took a bite. Just not the same as they used to be, he thought. Hamburgers had been his favorite food as a child, now he rarely ate them. Sometimes he wondered, What is the use? He bought the burger only because he needed comfort food. He really wanted mashed potatoes and gravy-dark, thick, heavily peppered gravy. He had no idea where to get gravy like he wanted anymore, so he settled for the burger. On the way to the park, it seemed like just the thing. It wasn’t. Now he just felt like
”
”
Micheal Maxwell (Diamonds and Cole (A Cole Sage Mystery, #1))
“
Listen up, nerd,” he said, glancing over his shoulder while I wrapped myself against his back. “Man, you feel good like that.”
“Your huge brain is working at a wavelength I don’t understand. Repeat what you just said in a dumb way so I’ll understand what my being a nerd has to do with you liking this,” I said, wiggling my hips against him before raking his back with my breasts.
After giving me a groan followed by a naughty grin, Cooper sighed. “I can’t even remember what the hell we were talking about,” he said, wrapping my arms tighter around him. “Oh, yeah, you being a nerd. So don’t worry about getting carded. The Kirk in Whiskey Kirk’s is my pop and he doesn’t care if you get wasted. He doesn’t believe in laws.”
“I’m not drinking.”
“Farah, you need to relax and enjoy life.”
“I come from a long line of drunks and addicts, so I’m not relaxing and enjoying life if it means I become like my loser relatives.”
Cooper glanced back at me and smiled. “Did you take a shower before I showed up because you’re hella feisty?”
“Do they have good food at this bar?” I asked, ignoring his question.
“Burgers, hot wings, only the best bar food in Kentucky. You just keep holding on while I see if I can concentrate with your tits pushed up against me like that.”
“I had them pushed up the other night and you concentrated fine.”
“That’s because you were wearing your uniform and I forgot you had tits. No forgetting today.”
“If you ever want to be friends with them, you really need to stop calling them tits. They don’t like that.”
“Yes, mam,” he said, laughing as he pushed off and drove away from the apartment.
”
”
Bijou Hunter (Damaged and the Beast (Damaged, #1))
“
Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races. 1 cup dried green lentils (2¼ cups cooked) 2¼ cups water 1 teaspoon dried parsley ¼ teaspoon black pepper 3 garlic cloves, minced 1¼ cups finely chopped onion ¾ cup finely chopped walnuts 2 cups fine bread crumbs (see Note) ½ cup ground flax seed (flax seed meal) 3 cups finely chopped mushrooms 1½ cups destemmed, finely chopped kale, spinach, or winter greens 2 tablespoons coconut oil or olive oil 3 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 2 tablespoons nutritional yeast 1 teaspoon sea salt ½ teaspoon black pepper ½ teaspoon paprika In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue. MAKES A DOZEN 4-INCH DIAMETER BURGERS NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.
”
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Scott Jurek (Eat and Run: My Unlikely Journey to Ultramarathon Greatness)
“
They went to Shimmies again, but this time Johnny pulled into the long line at the drive thru, and Maggie breathed a sigh of relief. She was too tired for drama, and Shimmies was full of teen angst. Maggie took one look at the menu board and knew what she wanted. She always got the same thing. Johnny was still reading the menu, a frown of disbelief between his brows. She guessed that the prices were a tad bit higher than he was used to. Oh well, she’d warned him, hadn’t she?
“Do you need me to buy?” She asked softly. Johnny shot her a look that would have caused her to shrivel up and die had she not grown a rather thick skin over the years. Still, she cringed a little bit. He clearly took her offer as an insult.
“I’ve got plenty of money... but it had better be a darn good burger. The last burger I ate cost fifteen cents.”
“Fifteen?” Maggie squeaked.
Johnny tossed his heads toward the window at the gas station they could see across the road. The fuel prices were displayed on a large marquee. “A gallon of gas used to cost me a quarter. I can’t believe people are still driving cars at these prices.” He looked back at her, his expression unreadable. “You already know what you want?” He changed the subject abruptly.
“I always get the same thing.”
“Not too adventurous, huh?
“Life is disappointing enough without having to take chances on your food. I always go with the sure thing
”
”
Amy Harmon (Prom Night in Purgatory (Purgatory, #2))
“
Many consider veggie burgers better for you than hamburgers, owing to their minimal fat content and perhaps the descriptor “veggie.” Yet hamburgers look like Brussels sprouts compared to the nutritional vacancy of soy protein. And
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Melanie Warner (Pandora's Lunchbox: How Processed Food Took Over the American Meal)
“
Popeyes Naked Sandwiches: At any Popeyes, you have the option to get your sandwich “naked,” which means no breading on your meat. 196 Long John Silver’s Side of Crumbs: A free box of batter parts that have fallen off the fish or chicken. It’s a great topping for salads. 197 Dunkin’ Donuts Turbo Hot Coffee: A coffee with an extra shot of espresso in it. 198 Burger King’s Frings: Can’t decide between fries and onion rings? Order the Frings and they’ll give you half and half. 199 McDonald’s Monster Mac: A Big Mac made with eight meat patties. 200 Onions and garlic are both foods that accelerate
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Keith Bradford (Life Hacks: Any Procedure or Action That Solves a Problem, Simplifies a Task, Reduces Frustration, Etc. in One's Everyday Life (Life Hacks Series))
“
Giving up is just saying that ice cream shouldn't be ice cream because one person says it isn't ice cream, giving up is like saying that hot dogs are hot cats. Giving up is like saying burgers are nasty which they aren't. What I'm trying to say is giving up is not a pathway to success giving up is just an easier way to just fail in life, now that I'm done saying that I'm going to go get food.
”
”
Sofia Reyes
“
I love my wife, but burgers are my mistress.
”
”
J. Kenji López-Alt (The Food Lab: Better Home Cooking Through Science)
“
In the 1980’s, vegetarianism was considered to be “radical” by most people; just a handful of restaurants, stores, and food companies catered to the community. PETA was promoting GO VEGETARIAN, Vegetarian Times was the go-to magazine for recipes and lifestyle information, and veggie burgers contained eggs and cheese. I don’t know why it took so long for Veganism to catch on, or why I didn’t make the connection, myself, and change sooner, but I guess in some weird way I was part of a wave of consciousness.
”
”
Anji Bee (Keep It Carbed, Baby!: The Official Happy Healthy Vegan Cookbook of High Carb, Low Fat, Plant Based Whole Foods)
“
After they left, Emma returned to her Jasper-burger consumption with gusto. She’d asked Lisa once to find out the recipe for their seasoning mix, but Kevin wouldn’t give it up. Plus, as Lisa had pointed out, it wouldn’t do Emma any good to have it since she couldn’t cook worth a damn, anyway.
“So about what I said before,” Sean said after he’d wolfed down his food, “about not wanting them to know we’ve had sex. It’s not that I’m trying to hide it, I just…”
“Don’t want them to know.”
“Yeah.”
“That makes sense.”
His face brightened. “Really?”
“No.”
“Damn.” He’d finished his beer, so he took a swig off the glass of water she’d requested with her meal.
“Under normal circumstances, I’d want everybody to know we’re sleeping together. Trust me. I’d put a sign on my front lawn.”
“But these aren’t normal circumstances.”
“Not even in the ballpark. I have this bet with my brothers I’d last the whole month and I don’t want to listen to them gloat.” Of course he’d have a bet with his brothers. Such a guy thing to do. “But it’s more about the women.”
“The women?”
“In my family, I mean. Aunt Mary, especially. They might start thinking it’s more than it is. Getting ideas about us, if you know what I mean.”
Emma ate her last French fry and pushed her plate away. “So we have to pretend we’re madly in love and engaged…while pretending we’re not having sex.”
“Told you it complicates things.”
“I’m going to need a color-coded chart to keep track of who thinks what.”
He grinned and pulled his Sharpie out of his pocket. “I could make Sticky notes.”
The man loved sticky notes. He stuck them on everything. A note on the front of the microwave complaining about the disappearance of the last bag of salt-and-vinegar chips. (Emma had discovered during a particularly rough self-pity party that any chips will do, even if they burn your tongue.) A note on the back of the toilet lid telling her she used girlie toilet paper, whatever that meant.
He liked leaving them on the bathroom mirror, too. Stop cleaning my sneakers. I’m trying to break them in. Her personal favorite was If you buy that cheap beer because it’s on sale again, I’ll piss in your mulch pile. But sometimes they were sweet. Thank you for doing my laundry. And…You make really good grilled cheese sandwiches. That one had almost made her cry.
”
”
Shannon Stacey (Yours to Keep (Kowalski Family, #3))
“
But this obsession with the most minor activities of our everyday life means that they function as a kind of highly charged political battleground. The result is that struggles are no longer fought over political ideologies. Instead, the politics we become passionately invested in are those that are closely related to our habits and bodies. Indeed we become deeply interested in what some have called ‘bio-politics’ (Foucault, 1978). Broadly put, this involves political contestation focusing on life itself (Esposito, 2008). This means political struggles take place around the most basic aspects such as bodily health and lifestyle. No big ideas here. The pressing political questions are no longer your position on patriarchy – it is how many burgers you ate this month or where you stand on spray-tanning. The increasing importance of this kind of bio-politics can be seen in the fact that many contemporary political movements today are focused on quotidian issues close to the body such as health, food and lifestyle. And one of the central demands which is often bound up with these bio-political movements is a demand for authenticity – real food, real wine, real music and the ability to live a real life which is not artificially clouded by various in-authenticities.
”
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André Spicer (Guilty lives: The authenticity trap at work)
“
Consider fast food, for instance. It makes sense—when the kids are starving and you’re driving home after a long day—to stop, just this once, at McDonald’s or Burger King. The meals are inexpensive. It tastes so good. After all, one dose of processed meat, salty fries, and sugary soda poses a relatively small health risk, right? It’s not like you do it all the time. But habits emerge without our permission. Studies indicate that families usually don’t intend to eat fast food on a regular basis. What happens is that a once a month pattern slowly becomes once a week, and then twice a week—as the cues and rewards create a habit—until the kids are consuming an unhealthy amount of hamburgers and fries. When researchers at the University of North Texas and Yale tried to understand why families gradually increased their fast food consumption, they found a series of cues and rewards that most customers never knew were influencing their behaviors.1.24 They discovered the habit loop. Every McDonald’s, for instance, looks the same—the company deliberately tries to standardize stores’ architecture and what employees say to customers, so everything is a consistent cue to trigger eating routines. The foods at some chains are specifically engineered to deliver immediate rewards—the fries, for instance, are designed to begin disintegrating the moment they hit your tongue, in order to deliver a hit of salt and grease as fast as possible, causing your pleasure centers to light up and your brain to lock in the pattern. All the better for tightening the habit loop.1.25 However, even these habits are delicate. When a fast food restaurant closes down, the families that previously ate there will often start having dinner at home, rather than seek out an alternative location. Even small shifts can end the pattern. But since we often don’t recognize these habit loops as they grow, we are blind to our ability to control them. By learning to observe the cues and rewards, though, we can change the routines.
”
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Charles Duhigg (The Power Of Habit: Why We Do What We Do In Life And Business)
“
CSPI encouraged fast-food companies such as Burger King and McDonald’s to abandon beef tallow for partially hydrogenated soybean oil in their french-fry operations.
”
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Nina Teicholz (The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet)
“
How can you eat donuts—jelly donuts no less—just before viewing a postmortem examination?” Al licked his lips clean. “What’s the big deal? Donuts are one of the five major food groups.” “Oh, really?” “Never heard of them?” “Not your version.” Al grinned boyishly. “Pizza, burgers, carne asada, donuts, and pussy.
”
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D.M. Annechino (They Never Die Quietly (Sami Rizzo #1))