Loaded Fries Quotes

Her mum thought gourmet cooking was putting a load of fish fingers under the grill instead of in the frying pan.

The English language is an arsenal of weapons; if you are going to brandish them without checking to see whether or no they are loaded you must expect to have them explode in your face from time to time. "Poppycock" means "soft shit" - from the Dutch, I need scarcely remind you, pappe kak.

Mámá was fond of saying that nothing tastes as good as skinny feels—an aphorism I was pretty sure she'd cribbed from the thinspiration sites she subscribed to online—but I believed that anyone who said such things had never tasted chili-cheese fries with melted cheddar, fresh ground beef, and Tapatio sauce.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

I took her to my favorite bookstore, where I loaded her up with Ian Rankin novels and she bullied me into buying a book on European snails. I took her to the chip shop on the corner, where she distracted me by giving a detailed-and-probably-bullshit account of her brother's sex life (drones, cameras, his rooftop pool) while she ate all my fried fish and left her own plate untouched. I took her for a walk along the Thames, where I showed her how to skip a stone and she nearly punctured a hole in a passing pontoon boat. We went to my favorite curry place. Twice. In one day. She'd gotten this look on her face when she took her first bite of their pakora, this blissful lids-lowered look, and two hours later I decided that it made up for the embarrassment I felt that night, when I found her instructing my sister, Shelby on the best way to bleach out bloodstains, using the curry dribble on my shirt as a test case. In short, it was both the best three days I'd ever had, my mother notwithstanding, and a fairly standard week with Charlotte Holmes.

I needed to talk to Vargina, to straighten this out, but felt suddenly faint, headed for the deli across the street. Just standing in the vicinity of comfort food was comfort. The schizophrenic glee with which you cold load your plastic shell with spinach salad, pork fried rice, turkey with cranberry, chicken with pesto, curried yams, clams casino, breadsticks, and yogurt, pay for it by the pound, this farm feed for human animals in black chinos and pleated chinos, animals whose enclosure included the entire island of Manhattan, this sensation I treasured deeply.

Keeley, Burke tells me your new trainer is a natural with the horses, with Travis and with cards as well." "And I hear he's gorgeous,too," Mo added. "Where'd you hear that?" Keeley demanded before she could bite her tongue into two. "Oh,the word gets around in our snug little world," Mo said grandly. "And Shelley Mason-one of your kids? Her sister Lorna's in my Worl History class, a huge, bore by the way. The class, that is, not Lorna, who's only a small bore.Anyway, she picked Shelley up last week from your place and got a load of the Irish hunk, so I heard all about it. Which is why I'm planning on coming over as soon as I can and getting a load of him myself." "Trevor, give your sister your pork chop so the can stuff it in her mouth." "Dad." Giggling, Mo snatched another fry. "I'm just going to look. So, Keeley, is he gorgeous? I respect your opinion more than Lorna Mason's." "He's too old for you," Keeley said, a bit more sharply than she intended and had Mo rolling her eyes. "Jeez.I don't want to marry him and have his children." Travis's laugh prevented Keeley from snapping back with something foolish. "Good thing. Now that I've found someone who comes close to replacing Paddy,I don't intend to lose him to Three Acres." "okay." Mo licked salt from her fingertip. "I'll just ogle him.

Protein and the Story of the AGEs Advanced glycation end-products (AGEs) can do some serious damage, especially over time. An article in The Clinical Journal of the American Society of Nephrology makes several important points about protein and its relationship to many of the diseases of aging: • Human studies indicate that excess dietary protein promotes progressive kidney damage by increasing the AGE burden. • A prudent approach is to recommend that people with chronic kidney disease achieve the recommended dietary allowance of protein—0.8 g/kg per day, or about 10 percent of total caloric intake— with an emphasis on high-quality protein, low in AGEs. • Conversely, very low dietary protein intake may lead to malnutrition, especially in those with advanced chronic kidney disease. • The dietary AGE load can be minimized by consuming nonmeat proteins. • There are several culinary methods that reduce AGE formation during cooking—steaming, poaching, boiling, and stewing. Frying, broiling, or grilling should be avoided, as they promote AGE formation. • Limitation of dietary AGEs seems prudent in those with obesity, diabetes, and other risk factors for chronic kidney disease.i With the gradual onset of kidney failure, acidosis again ensues and will lead to all types of inflammation and metabolic abnormalities. The preceding recommendations for how to avoid turning a meal into AGEs should become a major agingmanagement technology for Baby Boomers everywhere. — Leonard Smith, M.D.

I am in awe of Sam's decision to abandon capitals and punctuation but am not brave enough to do the same. I like to imagine the day he, as the Americans say, made the change he wished to see in the world. I like to think it came to him suddenly. Perhaps he was swimming - no, too active - or napping indoors on a hot day - no, too bourgeois - probably he was in Scotland during the midge season and he left the desk lamp on and the window open when he went out for a meaningful walk. It was dark and the midges were drawn to the lamplight and - thinking it was the moon - fried themselves against the bulb, falling in their tens and tens, cooked on the pages of Sam's poems. So when he returned some time later, with bites on his neck, he found his poems loaded with punctuation, asterisks, grammar lying dead on his manuscript and his instant reaction was disgust, a feeling that then infected his whole aesthetic.

We have fried chicken in common? Do you realize how loaded fried chicken is as a metaphor here?

Just as I sat down, Kev appeared bearing two plates loaded with mystery meat and fried toast. “I didn’t know you could fry toast,” I remarked, to which Kev replied that there wasn’t a food he was aware of that couldn’t be improved by frying.

Most Italians consume alcohol every day, but it’s not what we call drinking. For Americans and northern Europeans alcoholic beverages are mind-altering drugs, used as tranquilizers, sleeping potions, inhibition-looseners (“Candy is dandy but liquor is quicker”—Ogden Nash), or roads to inebriation. That is to say, to getting tipsy, high, drunk, plastered, smashed, sloshed, sozzled, soused, crocked, wrecked, juiced, stinko, tight, pie-eyed, crosseyed, shit-faced, blitzed, fried, wasted, gassed, polluted, pissed, tanked up, ripped, loaded, pickled, bombed, blasted, blooey, blotto, blind drunk, roaring drunk, dead drunk, falling down drunk, drunk as a lord, stewed to the gills, or feeling no pain—and that’s just my own personal vocabulary. Italians reach that state so infrequently that their language provides only a few tame options—ubriaco (drunk), brillo (tipsy), alticcio (high), sbronzo (drunk)—with at most perso (lost) or fradicio (rotten) tacked on for a touch of color. They don’t even have a proper word for a hangover, though if pressed they’ll come up with the stately postumi della sbornia, aftereffects of overindulgence. For Italians, wine and beer are foods. If they provide a little buzz that’s just a pleasant side benefit, improving the sparkle of the conversation. When I first traveled in Italy, parents regularly fed wine-laced water to their kids (“acquavino”), vaccinating them against later dipsomania. And at lunchtime in the cafeteria of my Nuovo Regina Margherita Hospital the docs would jostle to sit at the chaplain’s table, because he’d always bring a bottle of good country wine. Even the harder stuff fits into a culinary protocol: a seven p.m. Campari is meant to whet the appetite, and the cognac or amaro at the end of a large meal to aid digestion. Which is why, in proportion, Italy has one-tenth as many problem drinkers as America.

Water. Drinking water, water purification system (or tablets), and a water bottle or canteen. Food. Anything that is long lasting, lightweight, and nutritious such as protein bars, dehydrated meals, MREs24, certain canned goods, rice, and beans. Clothing. Assure it’s appropriate to a wide range of temperatures and environments, including gloves, raingear, and multiple layers that can be taken on or off as needed. Shelter. This may include a tarp or tent, sleeping bag or survival blanket, and ground pad or yoga mat. A camper or trailer is a fantastic, portable shelter, with many of the comforts of home. If you own one keep it stocked with supplies to facilitate leaving in a hurry, as it can take several hours load up and move out if you’re not ready. In certain circumstances that might mean having to leave it behind. Heat source. Lighter or other reliable ignition source (e.g., magnesium striker), tinder, and waterproof storage. Include a rocket stove or biomass burner if possible, they’re inexpensive, take very little fuel, and incredibly useful in an emergency. Self-defense/hunting gear. Firearm(s) and ammunition, fishing gear, multi-tool/knife, maps, and compass, and GPS (it’s not a good idea to rely solely on a GPS as you may find yourself operating without a battery or charger). First aid. First aid kit, first aid book, insect repellant, suntan lotion, and any needed medicines you have been prescribed. If possible add potassium iodide (for radiation emergencies) and antibiotics (for bio attacks) to your kit. Hygiene. Hand soap, sanitizer, toilet paper, towel, toothbrush, toothpaste, dental floss, and garbage bags. Tools. Hatchet (preferably) or machete, can opener, cooking tools (e.g., portable stove, pot, frying pan, utensils, and fuel), rope, duct tape, sunglasses, rubber tubing, and sewing kit. Lighting and communications. LED headlamp, glow sticks, candles, cell phone, charger (preferably hand crank or solar), emergency radio (preferably with hand crank that covers AM, FM, and Marine frequencies) and extra batteries, writing implements, and paper. Cash or barter. You never know how long an emergency will last. Extensive power outages mean no cash machines, so keep a few hundred dollars in small bills, gold or silver coins, or other valuables on hand.

It is nine o'clock, and London has breakfasted. Some unconsidered tens of thousands have, it is true, already enjoyed with what appetite they might their pre-prandial meal; the upper fifty thousand, again, have not yet left their luxurious couches, and will not breakfast till ten, eleven o'clock, noon; nay, there shall be sundry listless, languid members of fast military clubs, dwellers among the tents of Jermyn Street, and the high-priced second floors of Little Ryder Street, St. James's, upon whom one, two, and three o'clock in the afternoon shall be but as dawn, and whose broiled bones and devilled kidneys shall scarcely be laid on the damask breakfast-cloth before Sol is red in the western horizon. I wish that, in this age so enamoured of statistical information, when we must needs know how many loads of manure go to every acre of turnip-field, and how many jail-birds are thrust into the black hole per mensem for fracturing their pannikins, or tearing their convict jackets, that some M'Culloch or Caird would tabulate for me the amount of provisions, solid and liquid, consumed at the breakfasts of London every morning. I want to know how many thousand eggs are daily chipped, how many of those embryo chickens are poached, and how many fried; how many tons of quartern loaves are cut up to make bread-and-butter, thick and thin; how many porkers have been sacrificed to provide the bacon rashers, fat and streaky ; what rivers have been drained, what fuel consumed, what mounds of salt employed, what volumes of smoke emitted, to catch and cure the finny haddocks and the Yarmouth bloaters, that grace our morning repast. Say, too, Crosse and Blackwell, what multitudinous demands are matutinally made on thee for pots of anchovy paste and preserved tongue, covered with that circular layer - abominable disc! - of oleaginous nastiness, apparently composed of rancid pomatum, but technically known as clarified butter, and yet not so nasty as that adipose horror that surrounds the truffle bedecked pate  de  foie gras. Say, Elizabeth Lazenby, how many hundred bottles of thy sauce (none of which are genuine unless signed by thee) are in request to give a relish to cold meat, game, and fish. Mysteries upon mysteries are there connected with nine o'clock breakfasts.

She turned to find Alva standing just inside the swinging kitchen door, carrying two large paper plates loaded down with Laura Jo's golden fried chicken, steaming mashed potatoes and gravy, corn on the cob, and oversized buttermilk biscuits.

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

I eyed the spread, wondering where I should start. Skewers of pork barbecue, the slightest hint of char releasing a delicious, smoky aroma, beckoned me, as did the platter of grilled adobo chicken wings next to it. As I loaded up my plate with meat, my aunt reached over to put a tofu-and-mushroom skewer on my mountain of rice. "Can you tell me what you think of this, anak? I'm testing the recipes for our Founder's Day booth and this will be our main vegetarian offering. I used a similar marinade as our barbecue, but it's not quite right." Looking at the array of food on the table, I noticed it was all pica-pica, or finger food. Things that could easily be prepared at the booth and eaten while wandering the festival. The barbecue skewers were obviously the mains, but she also had fish balls (so much better than it sounded) and my favorite, kwek-kwek. The hard-boiled quail eggs were skewered, dipped in a bright orange batter colored with annatto seeds, and deep-fried. So simple and delicious, especially if you dipped it in my aunt's sweet and spicy vinegar sauces.

I can't miss the huge wink Lia throws my way as she distracts the rest of the group with promises of summer-perfect food. The rest of them go off---Lia manages to pull Jack after her even though his forehead is furrowed like he still wants to get in the last word to ruin my potential date---to load up on buckets of garlic fries and cones dripping with decadent ice cream.

The familiar cooking warmth coming from the booths soothed my anxious thoughts, like entering a labyrinth of barbecued, breaded, deep-fried treats. Acarajé bursting with shrimp. Grilled fish covered in lime juice and raw onion rings. Coxinhas loaded with shredded chicken and potato. Pastéis heavy with extra minced meat and olives. Coconut and cheese tapioca. Crepe sticks, too, prepared on demand right before the customers' eyes, the batter cooked like a waffle and filled with chocolate and doce de leite.

a shrewd and tawdry city, shining like toyland between the swamps and the sea. The night was weighted with derelicts and dancers, terminal breathing in wards, clenched fists of women as they pushed each time the pains came, chips in perfect alignment on green felt as men thumbed up the corners of the hole cards just enough to read the news, giggling young men in a chickenwire apartment painting the body of one of their chums a lovely gold, ambulances and tow trucks moving away in separate directions with a load of torn flesh or a load of ripped metal, thousands and thousands of picture tubes all telling the same jokes at the same instant to a hundred thousand living rooms, frantic rumps ram-packing the beach sand under the spread towelling, the simultaneous squirts of red tomato and yellow mustard in a hundred different places to disguise the flannelly taste of fried meat, a thousand simultaneous sobbings, thrashings, swallowings, vomitings, ejaculations, coughings, scratchings, cursings, shy touchings, whisperings, kickings. . . . He had never considered himself particularly imaginative. Never before had he felt this way about a city, and he knew that it could only be possible in a strange city, and at a time when grief and uncertainty and introspection had sharpened and heightened awareness. This great Gold Coast became a gigantic cruise ship moving through time rather than space, constantly assimilating the foods, the newborn, the gadgetry, spewing aft the unending tonnage of garbage and waste and dead bodies and broken toys, rolling imperceptibly in the slow tides of history, the passengers unaware that no city is forever, that it will end one day and the eternality of time will cover it in a silence of dust, sand and vines.

I say, I’d always figured those toga-wearing guys hung out around the same time. His smile is soft. You always know what poets wore. I say something like, Baudelaire tweezed his nose hairs and wore the floppy black satin bow. Dickinson wore white like a virgin bride. Warren Whitbread wore Brooks Brothers shirts, button-down, oxford-cloth. Jeans and khakis. He was long of limb and lean in a blue bathrobe. He says, And Mary Karr? Black black black. Plus loads of mascara. Spike heels. He reaches among the wrappings on the floor and holds up the eye-fryingly pink sweater his mother picked up for me in Bermuda, saying, You’re not ready for this yet? Grotesque as it looks, in some ways, I want nothing more than to look right occupying

Here are seven categories of foods that should be avoided if pain and inflammation are a major symptom of your arthritis. 1. Animal Milk Products (Milk, Cream, Ice Cream, Cheese, Cottage Cheese, Yogurt) 2. Hydrogenated oils (Non-Dairy Creamer, Crackers, Cookies, Chips, Snack Bars) 3. Nitrates (Hot Dogs, Cold Cuts, Pepperoni, Sausage, Bacon, Liverwurst) 4. Processed Sugars (Candy, Soda, Bread, Bottled Fruit Juice, Cookies, Snack Bars) 5. Nightshades (Potatoes, Peppers, Tomatoes, Eggplant, Paprika) 6. Convenience Foods (French Fries, Onion Rings, Loaded Baked Potatoes, Fatty Burgers, Mexican Food, Pizza, Calzones, Stromboli) 7. Processed White Flour Products (Flour, Bread, Pasta, Pizza, Crackers, Pretzels, Donuts) Are you surprised?

I make the peanut butter sandwiches into French toast, frying them up in the pan before loading them onto a plate with butter and syrup,

We window-shopped along Court Street, the closest thing Brooklyn has to Manhattan, perusing the indie clothing boutiques, bookstores, and Italian bakeries, and stopped at Frankies 457 Spuntino, a casual Italian restaurant that every young Brooklynite loves, to pound fresh ricotta, gnocchi, and meatballs. Afterward, I dragged us ten blocks out of the way to hit up Sugar Shop, a modern-retro candy store I loved, to load up on malt balls and gummies. We strolled the magnificent blocks of Victorian homes and green lawns in Ditmas Park, as if suddenly transported from the city's whirl to a faraway college town, perusing the rhubarb, Bibb lettuces, and buckets of fresh clams at the farmers' market, before demolishing fried egg sandwiches on ciabatta at the Farm on Adderly, one of the boroughs now-prolific farm-to-table restaurants. We shared pizza at Franny's: one red, one white, both pockmarked with giant charred blisters from the exceedingly hot brick oven. In a borough known for its temples of pizza worship, before it closed in the summer of 2017, Franny's was right up there, owing to the perfect flavors oozing from each simple ingredient, from the milky mozzarella to the salty-sweet tomato sauce to the briny black olives.

Alice and I have photographed and eaten jerk chicken over plantains, spicy and sweet; cups of icy, sweet, rich halo-halo piled with red beans and fruit cocktail; lobster roll sliders stuffed full of delicate shellfish on buttery brioche; pani puri, the fried Indian hollow rounds of dough loaded up with mashed potato and chickpeas and sweet, tangy tamarind chutney. My camera was happy. I was happy.

Here are some tips for an anti-inflammatory eating plan, including increasing the diet’s alkalinity:  Add more alkaline foods to your diet when you can. You can find lists of alkaline-/ acid-forming foods online, including my website. You will note that meat, sodas, sugar, coffee, alcohol, and refined carbohydrates (such as those found in cookies, cakes, and other sweets) are high acid formers. Some of the highest alkaline-forming foods are lemons, limes, parsley, kelp, kale, broccoli, and pumpkin seeds.  Eat several servings of vegetables, especially green leafy vegetables, each day, as well as some fruits. Get plenty of raw foods in your diet. Eating a salad each day loaded with raw veggies is a good way to start. You also might want to add a fresh apple cider vinegar dressing to your salad—see my website for recipes.  Get plenty of omega-3 fatty acids, such as those found in fatty fish, fish oil supplements, ground flax, chia, and hemp seeds, and walnuts.  Eliminate trans fats and fried foods.  If you eat animal protein, rely on fish and lean meats, such as chicken or turkey; cut back on red meat and dairy. (Note: There is growing concern about both fish toxicity and the sustainability of popular fishing methods. The Environmental