Famous Meat Quotes

Right now I am thinking of writing another cookbook. All cookbooks have a gimmick, and mine will be that it contains recipes that I have invented and named after famous people. Some of them are: Brisket of Brynner (very lean meat) Carson Casserole (it's got everything on it) Barbecued Walters Marinated Maude Roasted Rhoda King King Curry (it will feed about eight thousand people) Fricassee of Fonzi Pickled Rickles Raquel Relish Leftovers à la Gabors

What kinds of creatures are we? Just because we want a piece of meat, we take a life. Just because we want a bowl of soup, we kill the child of another being. In exchange for a good taste in our mouth that will last seconds, we take endless years from another animal, causing them to suffer fear, pain, and sadness. These questions are not odd to ask. Centuries ago, the famous poet Su Shi asked them too—as have others. We all must eat of course. But we should find a way to do this compassionately. And our efforts should be more thoughtful than a short fast here and there. Such half measures foster evil while making people feel like they’re accomplishing great good.

It’s important to realize that in 1970, when the AHA started telling Americans to cut back on total fat, this regime had not been tested in clinical trials. All those famous big, early trials had been on the “low-cholesterol,” or “prudent” diet—high in vegetable oils and low in saturated fats—but when it came to reducing fat overall, as the AHA was now advising, the evidence was nonexistent.

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!

The remainder of the lion... was still in my freezer that spring when I happened to turn up at the Rock Creek Lodge. This bar... is regionally famous for its annual Testicle Festival, a liquor-filled carnival where ranchers, hippies, loggers, bikers, and college kids get together in September in order to get drunk, shed clothes, dance, and occasionally fight... But on this day the Testicle Festival was still a half year away, and the bar was mostly empty except for a plastic bag of hamburger buns and an electric roasting pan that was filled with chipped meat and a tangy barbecue sauce. I was well into my third sandwich... when the owner of the place came out and asked how I liked the cougar meat. ...When I left the bar, the man called after me to announce a slogan that he'd just thought of: "Rock Creek Lodge: Balls in the fall, pussy in the spring!

In 2002, after the huge success of Who Moved my Cheese? a management manual that sold 1.6million copies in China, there was a rush of books inspired by it. Titles included Whose Cheese Should I Move?; Can I Move Your Cheese?; Who Dares to Move my Cheese?; I Don’t Bother to Move Your Cheese; Agitating, Alluring Cheese; No One Can Move My Cheese! The New Allegory of Cheese; Make the Cheese by Yourself!; A Piece of Cheese: Reading World Famous Fairy Tales; Management Advice 52 from the Cheese; and No More Cheese! Finally, there was my personal favorite: Chinese People Eat Cheese? - Who Took My Meat Bun?

Most fish—like skate wing—naturally taper off and narrow at the outer edges and toward the tail. Which is fine for moving through the water. Not so good for even cooking. A chef or cook looks at that graceful decline and sees a piece of protein that will cook unevenly: will, when the center—or fattest part—is perfect, be overcooked at the edges. They see a piece of fish that does not look like you could charge $39 for it. Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate—but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound. When Eric Ripert, for instance, pays $15 or $20 a pound for a piece of fish, you can be sure, the guy who sells it to him does not care that 70 percent of that fish is going in the garbage. It’s still the same price. Same principle applies to meat, poultry—or any other protein. The price of the protein on the market may be $10 per pound, but by the time you’re putting the cleaned, prepped piece of meat or fish on the plate, it can actually cost you $35 a pound. And that’s before paying the guy who cuts it for you. That disparity in purchase price and actual price becomes even more extreme at the top end of the dining spectrum. The famous French mantra of “Use Everything,” by which most chefs live, is not the operative phrase of a three-starred Michelin restaurant. Here, it’s “Use Only the Very Best.

Once upon a time I'd left Los Angeles and been swallowed down the throat of a life in which my sole loyalty was to my tongue. My belly. Myself. My mother called me selfish and so selfish I became. From nineteen to twenty-five I was a mouth, sating. For myself I made three-day braises and chose the most marbled meats, I played loose with butter and cream. My arteries were young, my life pooling before me, and I lapped, luxurious, from it. I drank, smoked, flew cheap red-eyes around Europe, I lived in thrilling shitholes, I found pills that made nights pass in a blink or expanded time to a soap bubble, floating, luminous, warm. Time seemed infinite, then. I begged famous chefs for the chance to learn from them. I entered competitions and placed in a few. I volunteered to work brunch, turn artichokes, clean the grease trap. I flung my body at all of it: the smoke and singe of the grill station, a duck's breast split open like a geode, two hundred oysters shucked in the walk-in, sex in the walk-in, drunken rides around Paris on a rickety motorcycle and no helmet, a white truffle I stole and shaved in secret over a bowl of Kraft mac n' cheese for me, just me, as my body strummed the high taut selfish song of youth. On my twenty-fifth birthday I served black-market fugu to my guests, the neurotoxin stinging sweetly on my lips as I waited to see if I would, by eating, die. At that age I believed I knew what death was: a thrill, like brushing by a friend who might become a lover.

For the lady’s husband to become actively jealous was considered both doltish and dishonorable, a breach of the spirit of courtesy. Yet the record suggests that this was a fairly common occurrence and one of the occupational hazards of being a troubadour. The most famous crime passionnel of the epoch was the murder of Guilhem de Cabestanh, a troubadour knight whose love for the Lady Seremonda aroused the jealousy of her husband, Raimon de Castel-Roussillon. The story goes that Raimon killed Guilhem while he was out hunting, removed the heart from the body, and had it served to his wife for dinner, cooked and seasoned with pepper. Then comes the great confrontation: “And when the lady had eaten of it, RAimon de Castel-Roussillon said unto her: “Know you of what you have eaten?’ And she said, ‘I know not, save that the taste thereof is good and savoury.’ Then he said to her that that she had eaten of was in very truth the head of SIr Guilhem of Cabestanh, and caused the head to be brought before her, that she might the more readily believe it. And when the lady had seen and heard this, she straightway fell into a swoon, and when she was recovered of it, she spake and said: “Of a truth, my Lord, such good meat have you given me that never more will I eat of other.” THen he, hearing this, ran upon her with his sword and would have struck at her head, but the lady ran to a balcony, and cast herself down, and so died.” ...the story is probably apocryphal… grisly details...borrowed from an ancient legend...the Middle Ages believed it and drew the intended moral conclusion-that husbands should leave well enough alone. Raimon was held up to scorn while Guilhem became one of the great heroes of the troubadour epoch.

We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface. The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others. The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch. The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below. A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before. The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

Late in the nineteenth century came the first signs of a “Politics in a New Key”: the creation of the first popular movements dedicated to reasserting the priority of the nation against all forms of internationalism or cosmopolitanism. The decade of the 1880s—with its simultaneous economic depression and broadened democratic practice—was a crucial threshold. That decade confronted Europe and the world with nothing less than the first globalization crisis. In the 1880s new steamships made it possible to bring cheap wheat and meat to Europe, bankrupting family farms and aristocratic estates and sending a flood of rural refugees into the cities. At the same time, railroads knocked the bottom out of what was left of skilled artisanal labor by delivering cheap manufactured goods to every city. At the same ill-chosen moment, unprecedented numbers of immigrants arrived in western Europe—not only the familiar workers from Spain and Italy, but also culturally exotic Jews fleeing oppression in eastern Europe. These shocks form the backdrop to some developments in the 1880s that we can now perceive as the first gropings toward fascism. The conservative French and German experiments with a manipulated manhood suffrage that I alluded to earlier were extended in the 1880s. The third British Reform Bill of 1884 nearly doubled the electorate to include almost all adult males. In all these countries, political elites found themselves in the 1880s forced to adapt to a shift in political culture that weakened the social deference that had long produced the almost automatic election of upper-class representatives to parliament, thereby opening the way to the entry of more modest social strata into politics: shopkeepers, country doctors and pharmacists, small-town lawyers—the “new layers” (nouvelles couches) famously summoned forth in 1874 by Léon Gambetta, soon to be himself, the son of an immigrant Italian grocer, the first French prime minister of modest origins. Lacking personal fortunes, this new type of elected representative lived on their parliamentarians’ salary and became the first professional politicians. Lacking the hereditary name recognition of the “notables” who had dominated European parliaments up to then, the new politicians had to invent new kinds of support networks and new kinds of appeal. Some of them built political machines based upon middle-class social clubs, such as Freemasonry (as Gambetta’s Radical Party did in France); others, in both Germany and France, discovered the drawing power of anti-Semitism and nationalism. Rising nationalism penetrated at the end of the nineteenth century even into the ranks of organized labor. I referred earlier in this chapter to the hostility between German-speaking and Czech-speaking wage earners in Bohemia, in what was then the Habsburg empire. By 1914 it was going to be possible to use nationalist sentiment to mobilize parts of the working class against other parts of it, and even more so after World War I. For all these reasons, the economic crisis of the 1880s, as the first major depression to occur in the era of mass politics, rewarded demagoguery. Henceforth a decline in the standard of living would translate quickly into electoral defeats for incumbents and victories for political outsiders ready to appeal with summary slogans to angry voters.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

There is a wide variety of good meat available, often simply grilled or roasted on the spit, and the preference is for farmyard animals, such as rabbit, lamb, chicken, duck and wood pigeons. The famous bistecca alla fiorentina, a T-bone steak, is always cooked over charcoal, and rosticciana is grilled spare ribs. In Tuscany, meat dishes are often stewed slowly in a tomato sauce, called in umido (stracotto is beef cooked in this way or in red wine). In the Maremma, wild boar (cinghiale) is sometimes prepared alla cacciatora, marinated in red wine, with parsley, bay leaves, garlic, rosemary, onion, carrot, celery, sage and wild fennel. It is then cooked slowly at a low heat in a terracotta pot with oil, lard, hot spicy pepper, and a little tomato sauce.

Alice knows those stories. The routiers and condottieri of the Free Companies, who fight the wars of whichever prince will pay their fees, and amuse themselves in between times, are said to commit every kind of crime: from eating meat in Lent to slitting open pregnant women to kill their unborn and unbaptised children. The countryside of the southern lands is supposed to be full of their victims: a sea of vagabonds - priests without parishes; destitute peasants; artisans looking for work. ‘So you’, Alice says, ‘were one of the famous sons of iniquity…’ The Pope calls them that when they rob churches. But the Pope also uses them regularly. Alice knows she sounds a little breathless. She can’t altogether keep the admiration out of her voice. If she’d been a man, she thinks, she might have done exactly the same thing as Wat, to better herself fast.

soy protein is famous for its ability to ease menopausal symptoms,

This region was the centre of the flint industry in Neolithic times. And later, it became famous for rabbits farmed for meat and felt.

Cattle and metal treasure were the main forms of wealth in ancient Ireland—metal because it was rare, and cattle because they were useful. Cattle provided milk to drink and to make into cheese, and hide and meat after they were dead. If a king demanded tribute from his subjects, it would probably be in the form of cattle—in fact, a wealthy farmer was called a bóiare, or “lord of cows.” In the famous poem Táin Bó Cuailnge, a major war starts because Queen Mebd discovers that her husband has one more bull than she does. Celtic chieftains spent quite a bit of their energy stealing cattle from one another. They even had a special word for this activity, táin. (Cattle raiding wasn’t just an amusement for the ancient Irish; modern Irish people were stealing one another’s cattle well into the twentieth century.)

On Tuesday 26 December, Patton famously boasted to Bradley: ‘The Kraut has stuck his head in the meat grinder and I’ve got the handle.’ But this bravado concealed his lingering embarrassment that the advance to Bastogne had not gone as he had claimed it would. He

The Pasty was the time honored lunch of Cornish miners.  It was flaky pastry stuffed with a meat, potato, and vegetable, usually turnips.  Robert told me that Cornwall had been famous for Copper and Tin mining years ago.  The miners didn’t want to take the time to climb all the way out of the mines for lunch but needed a hot hearty meal.  So the women had come up with the Pasty.  In the old days besides the meat, potato, and vegetable, there had been some type of fruit put in at the end for desert.  The women would bring these to the miners fresh from the oven and lower them down.  They put different designs in the dough so the miners could identify their wife’s work and the markings were always put on the desert end so the men would know to eat it last. 

Heat some water. Then add in beets, its main ingredient. You can add a variety of vegetables to the mix. There is no one recipe for Borscht. Some even add meat. I am not a fan of the meat variety. With the ingredients added, let it simmer for an hour. Like the Schav, it is almost mandatory to add sour cream to the serving at the diner's table. As you can see this

Dairy Queen’s Frozen Hot Chocolate: A hot chocolate blended with ice to give it a frosty crunch. 191 McDonald’s Big Mac Poutine: McDonald’s classic golden fries topped with their famous Big Mac sauce. 192 Wendy’s Grand Slam: Also known as the Meat Cube, this burger has a total of four patties. 193 White Castle’s Seasoned Fries: You can get your fries with additional seasoning free of charge. 194 Starbucks Nutella Misto: Order a Caffè Misto with a shot of chocolate and hazelnut topped with caramel drizzle. 195

Missy: Great Mother-in-Law, Great Friend I learned 90 percent of what I know about cooking from watching Kay. At my wedding shower, I received a recipe card set. I took that set of blank cards and headed straight for Miss Kay’s kitchen. I pulled them out, took the first one, got a pen, and asked her to start giving me recipes for the things Jase liked to eat best. She happily obliged. There was only one problem. Miss Kay had no idea what any measurement was for any of her ingredients. She would say, “One shake of this” or “Two scoops of that.” Since I had no knowledge of cooking, I was looking for exact measurements. I did not want to mess up Jase’s favorite recipes. I had some big shoes to shill, for goodness’ sake! Miss Kay tried to give me her best directions while she was busy around the house. At that time she didn’t understand how little I knew, and we both became frustrated. One example of this was when she told me how to make mashed potatoes. She said to cut up four or five large potatoes and boil them. I asked, “How long do you boil them?” She replied, “Until they’re done.” “How many minutes does that take?” I asked, thinking I could set a timer. She said, “You can’t go by time.” “Then how do you know when they’re done?” “They’re done when they’re soft,” she answered. Thinking about how much I did not want to stick my hands in boiling water to see when they turned soft, I asked, “How do you know when they are soft?” At that point, Miss Kay had become completely frustrated at this whole ridiculous line of questioning on my part. She said rather abruptly, “You stick a fork in them!” I apologized for my ignorance, and Miss Kay realized I needed special attention. She then pulled up a chair, put her hand on my arm, and said, “Okay, let’s start from the beginning.” The next few minutes consisted of her gently instructing me in the ways of heating canned corn in a skillet, browning hamburger meat for her homemade spaghetti, making her famous homemade white sauce, and creating many other dishes I still make for my family on an almost daily basis.

Their father, seated near one end of the long table, smiles broadly. "Pass the vinegar, please!" His voice is so deep and loud that everyone turns to watch him. Holding a steaming dumpling in a large porcelain spoon, he drips a bit of sooty vinegar on top, greedy and focused. He picks up a sliver of ginger, using his chopsticks with the precision of a surgeon, and places it over the dumpling's puckered nipple. He raises the spoon to his mouth and takes a bite. "Hmm. It's good," he announces. "But I like my dumplings made with pork. Hot meat juice gushing into my mouth at the first bite. Hot, greasy, delicious pork juice!" Dagou's chest swells. "You know they're vegetarians here." "You prefer plain dumplings?" their father shoots back. Dagou doesn't answer. He and their father favor meat in all of their food. "I have nothing against 'plain food,'" their father says, addressing the community at large. "Winnie says it's sinful to eat living creatures, it amounts to killing, it's an act of violence, especially because the choice is an act of will, because we can decline to eat meat, because it's okay----and maybe even healthier, Winnie says----to eat only vegetables. She says people who stop eating meat have a long life, and people who eat only vegetables have the longest life. Yeah, yeah. But, Your Elderliness"----he nods at Gu Ling Zhu Chi----"I, Leo Chao, would rather be dead than stop eating pig. I will be ash and bone chunks in a little urn before I don't eat juicy pig.

This one is skewered guts. It's all the guts except the liver." "It's got that unique texture of a gut, with a slightly bitter taste!" "The flavor of the guts tends to seep out when you make soup with it, but this retains all its refreshing original flavor!" "This is a fin skewer. As you can guess from its name, it's the dorsal fin of the eel... ... wrapped around a skewer with ribs and garlic chives." "This is my favorite one!" "They throw these parts away when they make kabayaki." "Ah! I understand why this is your favorite, Yamaoka-san! The eel and the garlic chives create a rich, savory flavor!" "I never thought eel and garlic chives would go so well together!" "The dorsal fin of a left-eyed flounder is called an engawa, and it's considered a delicacy. It's the most active part of the fish's body, so it's fatty and good to eat." "The same goes for the eel." "This one is the collar. It's the meat around the neck, below the eyes... ... which I cut open and skewered after taking the head off. The head bone is very tough, so this is the only part of the eel I throw away." "Hmm, so it's called the "collar" because it's the area around the neck." "It has a complex flavor to it too. It's totally different from the stomach meat, the guts or the dorsal fin!" "It kind of tastes like a mixture of fish and lamb meat! There are so many other skewers, right?!" "Yahata-maki, which is eel meat wrapped around burdock. Tanzaku, where the meat has been cut like strips of paper. Smoked eel. And of course, we can't forget the famous kabayaki.

My observations were that its people, once their guard was let down, were friendly, welcoming and buoyant. The food, however, was proving a difficult hurdle to jump. The British diet seemed to consist almost entirely of meat, gravy and potatoes. Quite how they had so many famous athletes, I wasn’t entirely sure.

was commanded, in a dream naturally, to begin the epitaphs of thirty-three friends without using grand words like love pity pride sacrifice doom honor heaven hell earth: 1. O you deliquescent flower 2. O you always loved long naps 3. O you road-kill Georgia possum 4. O you broken red lightbulb 5. O you mosquito smudge fire 6. O you pitiless girl missing a toe 7. O you big fellow in pale-blue shoes 8. O you poet without a book 9. O you lichen without tree or stone 10. O you lion without a throat 11. O you homeless scholar with dirty feet 12. O you jungle bird without a jungle 13. O you city with a single street 14. O you tiny sun without an earth 15. Forgive me for saying good-night quietly 16. Forgive me for never answering the phone 17. Forgive me for sending too much money 18. Pardon me for fishing during your funeral 19. Forgive me for thinking of your lovely ass 20. Pardon me for burning your last book 21. Forgive me for making love to your widow 22. Pardon me for never mentioning you 23. Forgive me for not knowing where you’re buried 24. O you forgotten famous person 25. O you great singer of banal songs 26. O you shrike in the darkest thicket 27. O you river with too many dams 28. O you orphaned vulture with no meat 29. O you who sucked a shotgun to orgasm 30. Forgive me for raising your ghost so often 31. Forgive me for naming a bird after you 32. Forgive me for keeping a nude photo of you 33. We’ll all see God but not with our eyes

Old horse! old horse! what brought you here?” — “From Sacarap to Portland pier I’ve carted stone this many a year: Till, killed by blows and sore abuse, They salted me down for sailors’ use The sailors they do me despise: They turn me over and damn my eyes; Cut off my meat, and pick my bones, And pitch the rest to Davy Jones.

Cynics are believed to have derived their name from that of the Cynosarges, a famous public gymnasium (an outdoor place of learning) on the outskirts of Athens, where Antisthenes is known to have once taught. According to legend, the Cynosarges itself is named after the Greek for ‘white dog’, kynos argos, as it was supposedly founded on the site of an ancient shrine built where a magnificent white dog dropped a chunk of meat it had stolen from a sacrificial offering. 6.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.

Glorious Food Italians are known the world over for their food. Each region of Italy enjoys its own kind of cooing. For example, in Naples, pasta is served with a tomato-based sauce, while in the north, it is more often served with a white cheese sauce. The people of Genoa often put pesto, a flavorful mixture of basil, pine nuts, garlic, olive oil, and grated cheese, on their pasta. The grated cheese called Parmesan originated in the area around Parma. Italians also invented many other cheeses, including Gorgonzola, mozzarella, provolone, and ricotta. No one knows when pizza was invented, but the people of Naples made it popular. At first, pizza was a simple flatbread topped with tomato and garlic. Since then, it has evolved into countless variations, served all over Italy and the world. Italians tend to eat a light breakfast of coffee and perhaps a small bun. Lunch is often the main meal, while dinner tends to be lighter. Italian meals may include antipasti, an array of vegetables, cold cuts, and seafood; a pasta dish; a main course of meat or fish; a salad; and cheese and fruit. Bread is served with every meal. Italy is justly famous for its ice cream, which is called gelato. Fresh gelato is made regularly at ice cream shops called gelaterias. Italians are just as likely to gather, discussing sports and the world, in a gelateria as in a coffee shop. Many Italians drink a strong, dark coffee called espresso, which is served in tiny cups. Another type of Italian coffee, cappuccino, is espresso mixed with hot, frothed milk. Both espresso and cappuccino have become popular in North America. Meanwhile, many Italians are becoming increasingly fond of American-style fast food, a trend that bothers some Italians. In general, dinner is served later at night in southern Italy than in northern Italy. This is because many people in the south, as in most Mediterranean regions, traditionally took naps in the afternoon during the hottest part of the day. These naps are rapidly disappearing as a regular part of life, although many businesses still shut down for several hours in the early afternoon.

People suffer in silence all the time. Even successful people at the top of their professions. The world wears on people. Rich and poor. Famous, infamous, and unknown. The world is a damn meat grinder.

three years longer at home or till the age of sixteen, when I struck out for myself, pretty much on my own hook, resolved to hunt for furs with some company, or hunt Indians, or do any thing else that would pay. While working on my father’s plantation I had become familiar with the rifle and shot gun, and indeed had to provide nearly all the meat for the family; but game was plenty and that was an easy task, much easier than pleasing the mistress who took no pains to give me any educational advantages. Though young, I was nearly full grown when I found an excellent chance to join a fur company that had just started out from St. Louis, under the lead of Charles Bent, and were going out to a fort and trading-post called Bent’s Fort, some three hundred miles south of Pike’s Peak on Big Arkansas river. The party consisted of about sixty men. The more prominent hunters were Charles Bent, Guesso Chauteau, William Savery, and two noted Indian trappers named Shawnee Spiebuck, and Shawnee Jake. Some of the party were agents of, and interested in, the Hudson’s Bay fur company, having their head-quarters at St. Louis. This was in 1835. As I shall have considerable to say of some of this party, a brief description of them may be of interest to the reader. Charles Bent, the leader of the party, and a manager of the fur business at Bent’s Fort, was a native of St. Louis, Mo., and a brother of the famous Captain Bent who originated the theory called the “Thermal Gateways to the Pole.” |At the time I joined his party, he was about thirty-five years of age, light complexioned, heavily built, tending to corpulency. In all my acquaintance with him I always found

If people believe the government is giving them AIDS and blowing up levees, and that white-owned companies are trying to sterilize them, they would be lacking in normal human emotions if they did not—to put it bluntly—hate the people they believed responsible. Indeed, vigorous expressions of hatred go back to at least the time of W.E.B. Du Bois, who once wrote, “It takes extraordinary training, gift and opportunity to make the average white man anything but an overbearing hog, but the most ordinary Negro is an instinctive gentleman.” On another occasion he expressed himself in verse: 'I hate them, Oh! I hate them well, I hate them, Christ! As I hate hell! If I were God, I’d sound their knell This day!' Such sentiments are still common. Amiri Baraka, originally known as LeRoi Jones, is one of America’s most famous and well-regarded black poets, but his work is brimming with anti-white vitriol. These lines are from “Black Dada Nihilismus:” 'Come up, black dada nihilismus. Rape the white girls. Rape their fathers. Cut the mothers’ throats.' Here are more of his lines: 'You cant steal nothin from a white man, he’s already stole it he owes you anything you want, even his life. All the stores will open up if you will say the magic words. The magic words are: Up against the wall motherfucker this is a stick up!' In “Leroy” he wrote: “When I die, the consciousness I carry I will to black people. May they pick me apart and take the useful parts, the sweet meat of my feelings. And leave the bitter bullshit rotten white parts alone.” When he was asked by a white woman what white people could do to help the race problem, he replied, “You can help by dying. You are a cancer. You can help the world’s people with your death.” In July, 2002, Mr. Baraka was appointed poet laureate of New Jersey. The celebrated black author James Baldwin once said: “[T]here is, I should think, no Negro living in America who has not felt, briefly or for long periods, . . . simple, naked and unanswerable hatred; who has not wanted to smash any white face he may encounter in a day, to violate, out of motives of the cruelest vengeance, their women, to break the bodies of all white people and bring them low.” Toni Morrison is a highly-regarded black author who has won the Nobel Prize. “With very few exceptions,” she has written, “I feel that White people will betray me; that in the final analysis they’ll give me up.” Author Randall Robinson concluded after years of activism that “in the autumn of my life, I am left regarding white people, before knowing them individually, with irreducible mistrust and dull dislike.” He wrote that it gave him pleasure when his dying father slapped a white nurse, telling her not “to put her white hands on him.” Leonard Jeffries is the chairman of the African-American studies department of the City College of New York and is famous for his hatred of whites. Once in answer to the question, “What kind of world do you want to leave to your children?” he replied, “A world in which there aren’t any white people.