Meat Cutter Quotes

I met a guy who had an interesting job. He was a meat cutter, or a meat slicer, something like that. I probably butchered his job title.


SHORTY JOHNSON’S BISCUITS AND GRAVY Serves 4 (Double these recipes for hearty appetites!)   BUTTERMILK BISCUITS 2 cups all-purpose flour* 2 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt 1/3 cup Crisco, chilled ¾ cup buttermilk   COUNTRY SAUSAGE GRAVY 1 pound loose pork sausage meat (or diced links) 3 tablespoons flour 2 cups whole milk Salt and pepper to taste   For biscuits: Preheat oven to 450 degrees. Into sifted flour*, stir baking powder, soda, and salt; then cut in Crisco until mixture resembles coarse meal. Add buttermilk. Stir lightly until ingredients are moistened. Form dough into a ball and transfer to a lightly floured work surface. Knead about 6 times (too much kneading will make tough biscuits!). Roll to ½-inch thickness. Cut into 2-inch disks with biscuit cutter (or inverted drinking glass). Arrange on a lightly oiled baking sheet so that the biscuits are not touching. Bake 16 minutes or until biscuits have risen and are golden-brown.   For gravy: While biscuits are baking, prepare sausage gravy by browning sausage in a heavy, well-seasoned iron skillet over medium-high heat until cooked through, stirring frequently to break up meat. Using a slotted spoon, transfer browned sausage to a bowl and set aside. Discard all but 3 tablespoons of pan drippings. Return skillet to medium heat. Sprinkle flour into drippings and whisk 2–3 minutes until lightly browned. Whisk in milk. Increase heat to medium-high and stir constantly, 2–3 minutes, or until it begins to bubble and thicken. Return sausage to gravy, reduce heat, and simmer 1–2 minutes, until heated through. Season with salt and pepper to taste. (Use lots of black pepper!)   NOTE: Gravy can be prepared using drippings from fried bacon, chicken, steak, or pork chops too! For those on a budget, you can even make gravy from fried bologna drippings!!!!   *If using unbleached self-rising flour, omit the powder, soda, and salt.

When prey dies in fear, hunters will say the meat tastes bitter.

What of happiness, then? May we speak of the taste of joyful meat?

When prey dies in fear, hunters will say the meat tastes bitter. What of happiness, then? May we speak of the taste of joyful meat?

Most wannabe writers are to the book industry what cows are to the meat industry.

2 eggs ⅓ cup sour cream Cook beef, onion, and garlic in oil in cast iron or other oven-safe frying pan until meat is done. Drain off excess fat. Combine flour, chili powder, oregano, and cumin, then sprinkle over meat. Stir, cooking mixture over medium heat for one minute. Mix in green chilies and tomatoes with juice. Cover with shredded cheese and set aside. Mix eggs and sour cream into corn muffin mix until dry ingredients are moistened. Fold in drained corn. Space rounded spoonfuls of cornbread mixture evenly on top of cheese. Bake at 375 for 20 to 30 minutes—until corn dumplings are browned and mixture is bubbling. Remove from oven and let stand for 10 minutes.