Pork Steak Quotes

It already smells good," he said, pointing toward the stove. "It smells... quiet." He looked at her. "Quiet? Could something smell quiet" She was thinking about the phrase, asking herself. He was right. After the pork chops and steaks and roasts she cooked for the family, this was quiet cooking. No violence involved anywhere down the food chain, except maybe for pulling up the vegetables. The stew cooked quietly and smelled quiet.

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.

Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and, for some strange reason, peppermint humbugs. The Dursleys had never exactly starved Harry, but he’d never been allowed to eat as much as he liked. Dudley had always taken anything that Harry really wanted, even if it made him sick. Harry piled his plate with a bit of everything except the peppermints and began to eat. It was all delicious. “That does look good,” said the ghost in the ruff sadly, watching Harry cut up his steak.

Pinky Lumbers caught fire quicker than steak on a barbecue. He heaved and squirmed tryin' to scream, but his mouth was too crammed with bed sheet, so instead he just gagged. But his struggles didn't last long, and Honey and me, we just stood there and watched his flesh fold over on itself stinking like bad pork . . . -----From "Wood River Honey

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

Everybody knows, but many deny, that eating red meat gives one character. Strength, stamina, stick-to-it-iveness, constitution, not to mention a healthful, glowing pelt. But take a seat for a second. Listen. I eat salad. How’s that for a punch in the nuts, ladies? What’s more, as I sit typing this on a Santa Fe patio, I just now ate a bowl of oatmeal. That’s right. Because I’m a real human animal, not a television character. You see, despite the beautifully Ron Swanson–like notion that one should exist solely on beef, pork, and wild game, the reality remains that our bodies need more varied foodstuffs that facilitate health and digestive functions, but you don’t have to like it. I eat a bunch of spinach, but only to clean out my pipes to make room for more ribs, fool! I will submit to fruit and zucchini, yes, with gusto, so that my steak-eating machine will continue to masticate delicious charred flesh at an optimal running speed. By consuming kale, I am buying myself bonus years of life, during which I can eat a shit-ton more delicious meat. You don’t put oil in your truck because it tastes good. You do it so your truck can continue burning sweet gasoline and hauling a manly payload.

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

As we walk through Savignio, the copper light of dusk settling over the town's narrow streets, we stop anyone we can find to ask for his or her ragù recipe. A retired policeman says he likes an all-pork sauce with a heavy hit of pancetta, the better for coating the pasta. A gelato maker explains that a touch of milk defuses the acidity of the tomato and ties the whole sauce together. Overhearing our kitchen talk below, an old woman in a navy cardigan pokes her head out of a second-story window to offer her take on the matter: "I only use tomatoes from my garden- fresh when they're in season, preserved when it gets cold." Inspired by the Savignio citizenry, we buy meat from the butcher, vegetables and wine from a small stand in the town's piazza, and head to Alessandro's house to simmer up his version of ragù: two parts chopped skirt steak, one part ground pancetta, the sautéed vegetable trio, a splash of dry white wine, and a few canned San Marzano tomatoes.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

The meat section is mostly devoted to presliced meats for hot pots and quick-cooked dishes, with a thin steak or chop here and there. In addition to commodity meat, you'll find Wagyu beef and kurobuta pork. The quality of the meat in an average Tokyo supermarket is higher than at most specialty butchers in the U.S. Time to fess up. Life Supermarket is not the best supermarket in the world; every supermarket in Tokyo is the best supermarket in the world. I haven't even gotten to the prepared food (two different yakitori sections, reheatable fried foods that stay crunchy, and lots of appealing salads and cooked vegetables).

Give me thirty pounds of mussels, twenty-five of scampi, as much squid as you can get me, some whitefish, snapper, sea bass, and sardines- whatever you've got. That will get me through today, and when you get here I'll give you an order for the rest of the week." I'm too spent to repeat my outraged performance for Rob, the meat guy, because by now I know that neither he nor Eddie is to blame. But because we're great customers, Rob agrees to rush me over some sausage, a dozen pork tenderloins, and some flank steak, which I can cook quickly, for braciole. I instruct the prep cooks to roll out some lasagna noodles and to start preparing béchamel in large quantities. We will resort to a couple of baked pasta entrees, flavored with meat and sausage and, depending on what Eddie sends over, a cioppino.

You know how you’ve been avoiding steak and cheese to try and stay thin? Not any more. Ever pass by someone’s house in the morning, smell bacon cooking and get pissed off because you’ve had Cheerios for a million days in a row? Guess what’s back on your diet? Bacon. What about those egg whites you were cooking in the Teflon pan? Are you crazy? Not only have you been giving up the yolk, the most nutritional part of the egg, you’ve been giving up the best tasting part. What a tragedy! Fish, pork, steak, Italian sausage—all sausage for that matter—eat to your heart’s content. And, from the plant world, what about all the delicious stuff you stayed away from because they were high-fat foods with lots of calories? Olives, avocados, coconuts. Enjoy! You like heavy cream in your coffee? Dump it in! And guess how much you can have of this stuff? As much as you want. When you start eating properly, when you rid yourself of those insulin swings, you’ll lose the feeling of being a bottomless pit that can never be sated. You’ll regulate the amount you eat naturally and you’ll find yourself feeling full much quicker. Don

Making dinner for Wayne is either the easiest thing or the hardest thing on the planet, depending on how you look at it. After all, Wayne's famous Eleven are neither difficult to procure nor annoying to prepare. They are just. So. Boring. Roasted chicken Plain hamburgers Steak cooked medium Pork chops Eggs scrambled dry Potatoes, preferably fries, chips, baked, or mashed, and not with anything fancy mixed in Chili, preferably Hormel canned Green beans Carrots Corn Iceberg lettuce with ranch dressing That's it. The sum total of what Wayne will put into his maw. He doesn't even eat fricking PIZZA for chrissakes. Not including condiments, limited to ketchup and yellow mustard and Miracle Whip, and any and all forms of baked goods... when it comes to breads and pastries and desserts he has the palate of a gourmand, no loaf goes untouched, no sweet unexplored. It saves him, only slightly, from being a complete food wasteland. And he has no idea that it is strange to everyone that he will eat apple pie and apple cake and apple charlotte and apple brown Betty and apple dumplings and fritters and muffins and doughnuts and crisp and crumble and buckle, but will not eat AN APPLE.

roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, chips, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs.

Zilmax seemed to be the perfect drug to bend cattle’s physiology toward the needs of Tyson’s grid contracts. The grids encourage high yields and maximize the amount of beef that Tyson can sell for each animal it kills. So does Zilmax. But there are reasons Zilmax isn’t widely used. Zilmax-inflated steaks are less tender and it decreases the fat marbling that makes for a juicy steak. The meat is leaner and cheaper to produce. It’s more like chicken, in other words. Within the beef industry, there has been strong pushback against the use of Zilmax. Cattle ranchers have tried to distinguish beef from chicken by making it higher quality and stamping it with branded measures of flavor, like the Certified Angus brand. Zilmax undermines that trend and pushes beef toward the middle range of quality. In 2008, the man in charge of the Certified Angus Beef marketing campaign came out publicly against the use of Zilmax. As president of the Certified Angus Beef brand, it was John Stika’s job to ensure that beef was produced at a certain level of quality. An industry group launched the Certified Angus Beef brand in 1978 to set beef apart from chicken and pork, making beef a premium product. Stika sent an open letter to the popular trade magazine Beef, warning about Zilmax’s use.

Love is a lot like pork: there’s loin steak and there’s bologna. Each has its own place and function.

Week One Shopping List Vegetables 2 red bell peppers 3 jalapeño peppers 2 medium cucumbers 1 small head green cabbage 7 medium carrots 1 head cauliflower 4-inch piece fresh ginger 4 butter or Bibb lettuce leaves 1 pound fingerling potatoes 5 cups fresh spinach 6 medium tomatoes 3 cups cherry tomatoes 4 medium zucchini Herbs 1 bunch fresh basil 1 bunch fresh cilantro 1 bunch fresh flat-leaf parsley Fruit 1 large apple 5 bananas 2 pints fresh blueberries (or 1 pound frozen) 3 lemons 2 limes Meat and Fish 1 whole chicken, about 4 pounds 4 pork chops 1½ pounds flank steak 1 pound peeled and deveined shrimp Dairy 6 ounces whipped cream cheese 26 eggs 8 ounces feta cheese 14 ounces goat cheese 1 pint plain Greek yogurt 6 ounces sour cream Miscellaneous 3¼ cups plus 2 tablespoons unsweetened almond milk 16 corn tortillas 3 cups salsa verde or tomatillo salsa 2 (12-ounce) packages silken tofu 4 whole-wheat tortillas 2 whole-wheat pita breads 1 loaf of whole-grain bread

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 men cry, real men, we cry Man Tears. Those are tears made up of actual meat. We basically cry pork chops and steaks. Imagine a steak tearing its way out of your eye. It hurts like hell, which causes more tears. It's a vicious cycle

As I was saying. Love is a lot like pork: there's loin steak and there's bologna. Each has its own place and function.

Now, what would you like for dinner? Steak? Chicken? I, for one…I am thinking…Chinese.” Stunned, Jenera stopped and looked between Nylora and Aleta, “Uh…I don’t think you mean sweet and sour pork, right?” The older handmaiden laughed heartily, “You catch on quick, my lady.” She winked, “Nothing says delicious like a short Chinese man in a darkened alley to whet my appetite.

said Percy airily. ‘He’s a genius! Best wizard in the world! But he is a bit mad, yes. Potatoes, Harry?’ Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, chips, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs. The Dursleys had never exactly starved Harry, but he’d never been allowed to eat as much as he liked. Dudley had always taken anything that Harry really wanted, even if it made him sick. Harry piled his plate with a bit of everything except the humbugs and began to eat.

Harry's mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table; roast beef, roast chicken, pork chops and lamb chops, sausages, bacon, and steak, boiled potatoes, roast potatoes, chips, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs.

What I wouldn't give for a jibarito joint in Shady Palms," I said, ladling heaps of arroz con gandules on my plate. The rice and beans looked so simple, but one bite was like tasting the rice of the gods. Xander groaned. "Oh man, jibaritos. I still haven't mastered making them at home. You'd think it wouldn't be too hard since I can make tostones, but somehow smashing and double-deep-frying plantain discs is different than doing that to a whole plantain to make a sandwich." Jibaritos were a Puerto Rican specialty, consisting of steak or pork, lettuce, tomato, onions, and garlic sauce sandwiched between smashed, fried plantains. They were both simple and utterly decadent, and when a craving hit, nothing else would do.

Anxious to let my features show': Asian American woman shares fear of harassment - CNN - YouTube channel - Comment for this video with broader perspective, Part 1 Not only America, but in many white countries, other races are getting attacked is happening here and then, Once in Australia, Indians were targeted, In USA before few years black people were targeted (Kindly stay away those genocide things - For example LTTE, Russia - Ukraine, Hindu - Muslim , these things are multi dimensional issues and can not be solved by anyone that soon or that easily), Now I focus only on racist attacks whether it happens in USA or India or Any countries, Not only asian women, all races are attacked somewhere, but why it happens? 1) Not understanding other cultural values, (For example Asian/ China food style is more unique (Noodles, spices, insects and all) why did they develop such food habit is a long way debate, because of evolution, In ancient time most of chinese and Mongolia land was affected by many pandemics and insect attacks due to so many ecological, evolutionary and spiritual reasons, thus their food habits became unique like eating insects and all, Now USA or Strong white people, they eat too much fats such as Burger, Hotdog, clarified butter, pork, beef steak, eggs and more and more eggs, alcohol, etc., their food habits are mostly attacking type or anti predatory type, why did they develop such attitude, it is because of White people that settled in North American land after defeating red - Indians or Native American or Geronimo , so after defeating those native people although America is cool place to live there are many places in America are extremely harsh not like India, those extremely harsh conditions, ecology, evolutionary, adaptation, and even spiritual reasons made them with strong life style and although they understand humanism as well they also protect neutral and orthodox Christianity within themselves just like UK, So when other races or other country people are taking jobs, places or even becoming dominating or some people are pervert in sexual relationships which may pollute society as well, extreme science which is against orthodox Christianity (If it is India , extreme science is against orthodox Hinduism), these are all some of the factors behind racist attack, the solution is understand other culture and try to assimilate and embrace rather than oppose it. Because in this world there is no perfect culture,

Peanut-Lime Dressing Makes about 1 3/4 cups 1/4 cup freshly squeezed lime juice 1 tablespoon fish sauce 1 tablespoon rice wine vinegar 1 teaspoon soy sauce 1 tablespoon finely grated ginger 1/4 cup peanut butter 1/2 jalapeño pepper, stemmed and sliced 3 tablespoons neutral-tasting oil 1 garlic clove, sliced Optional: 1/4 cup coarsely chopped cilantro leaves Place all the ingredients in a blender or food processor and blend until smooth. Thin with water to desired consistency—leave it thick to use as a dip, and thin it out to dress salads, vegetables, or meat. Taste with a leaf of lettuce, then adjust salt and acid as needed. Refrigerate leftovers, covered, for up to 3 days. Ideal for cucumbers, rice or soba noodles, romaine, and serving alongside grilled or roasted chicken, steak, or pork.

Well,” said the landlord, “we’ve got cooked mutton, steak, cooked rabbit, melon, beetroot… oh, and some lovely chicken!” “Er, no chicken please,” said Dave, looking awkwardly at Spidroth. “Oh, and cooked porkchops as well,” said the landlord. “Er, no porkchops either,” said Dave, looking at Porkins. “Just bring us everything that isn’t pork and chicken.

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

I tell them about Philadelphia's Italian neighborhoods and how they gave rise to the famous cheesesteak and lesser-known roast pork sandwich, and about the Pennsylvania Dutch and how they introduced the pretzel to North America. I talk about water ice and The Commissary, Tastykakes, and South Philly, the ongoing cheesesteak rivalry between Pat's and Geno's and my personal preference for Delassandro's Steaks over either one. One diner originally from Chicago jumps in with his own stories about Lou Malnati's pizza and Chicago-style hot dogs, and another from New Haven talks about white clam pizza at Pepe's and burgers at Louis' Lunch.

Second, while we understand the benefits of eating “whole” foods, we do not apply this knowledge to meat. We eat only the muscle meats rather than the entire animal, thereby risking overconsumption of the muscle meats. We generally discard most of the organ meats, cartilage and bones—which is analogous to drinking the juice of a fruit but discarding the pulp. Yet bone broth, liver, kidney and blood are all parts of the traditional human diets. Traditional staples like steak-and-kidney pie, blood sausage and liver have disappeared. Ethnic foods such as tripe, pork bung, congealed pig’s blood, oxtail and beef tongue still survive. The organ meats tend to be the fattiest parts of the animal. By focusing almost exclusively on the muscles of animals for food, we are preferentially eating protein rather than fat.

balsamic vinaigrette ¼ cup balsamic vinegar 2 cloves garlic, minced 2 teaspoons mustard powder ¾ cup extra-virgin olive oil 1 teaspoon minced fresh cilantro (or ¼ teaspoon dried) Salt and black pepper This dressing is used in our Walnut-Crusted Pork Tenderloin, and also makes a great topping for grilled vegetables, white fish, and salads. We also like to make a creamy variation (sub in Basic Mayonnaise, for the olive oil) and use it as a dip for a raw vegetable tray, drizzle it over Oven-Roasted Brussels Sprouts and Squash, or mix it into a Protein Salad. Mix together the vinegar, garlic, and mustard powder in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Add the cilantro, adjust to taste with salt and pepper, and whisk until fully incorporated. asian vinaigrette ¼ cup rice vinegar 1 tablespoon sesame oil 1 clove garlic, minced ½ teaspoon minced fresh ginger ¾ cup extra-virgin olive oil Red pepper flakes Salt and black pepper This makes a great alternative dressing for our Cold Thai Salad. A creamy variation (use Basic Mayonnaise, instead of olive oil) can be mixed into Cauliflower Rice or spooned over Perfect Oven-Baked Salmon. Mix together the rice vinegar, sesame oil, garlic, and ginger in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Adjust the seasoning with a pinch of red pepper flakes, salt, and pepper and whisk until fully incorporated. latin vinaigrette 2 cloves garlic, minced 1 jalapeño, seeded and minced Juice of 5 limes ¾ cups extra-virgin olive oil 2 tablespoons minced fresh cilantro 2 tablespoons minced fresh parsley ½ teaspoon salt ¼ teaspoon black pepper This is a delicious marinade for a Perfect Grilled Steak, Perfect Seared Chicken Breast, or Perfect Grilled Shrimp. Whisk together the garlic, jalapeño, and lime juice in a small mixing bowl. Drizzle in the olive oil while whisking steadily to emulsify. Add the cilantro, parsley, salt, and pepper and whisk until blended.