Roasted Meat Quotes

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Mr Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.
James Joyce (Ulysses)
Does anyone smell roasting meat?' said Razo, 'Oh, wait, it's just Geric's face.
Shannon Hale (Forest Born (The Books of Bayern, #4))
A human body in no way resembles those that were born for ravenousness; it hath no hawk’s bill, no sharp talon, no roughness of teeth, no such strength of stomach or heat of digestion, as can be sufficient to convert or alter such heavy and fleshy fare. But if you will contend that you were born to an inclination to such food as you have now a mind to eat, do you then yourself kill what you would eat. But do it yourself, without the help of a chopping-knife, mallet or axe, as wolves, bears, and lions do, who kill and eat at once. Rend an ox with thy teeth, worry a hog with thy mouth, tear a lamb or a hare in pieces, and fall on and eat it alive as they do. But if thou had rather stay until what thou eat is to become dead, and if thou art loath to force a soul out of its body, why then dost thou against nature eat an animate thing? There is nobody that is willing to eat even a lifeless and a dead thing even as it is; so they boil it, and roast it, and alter it by fire and medicines, as it were, changing and quenching the slaughtered gore with thousands of sweet sauces, that the palate being thereby deceived may admit of such uncouth fare.
How good it is, when you have roast meat or suchlike foods before you, to impress on your mind that this is the dead body of a fish, this the dead body of a bird or pig.
Marcus Aurelius (Meditations)
Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!
Shel Silverstein
Looming visage noble American colonel. Courageous, renown of history, Colonel Sanders, image forever accompanied odor of sacrificial meat. Eternal flame offering wind savory perfume roasted flesh.
Chuck Palahniuk (Pygmy)
Wars will never cease while men still kill other animals for food, for to turn any living creature into a roast, a steak, a chop, or any other type of 'meat' takes the same kind of violence, the same kind of bloodshed, and the same kind of mental processes required to change a living man into a dead soldier.
Agnes Ryan (For the Church Door)
Gundar's smile broadened at the memory of that evening as he recalled how his rough-and-tumble sailors had stayed on their best manners, humbly asking their table companions to pass the meat, please, or requesting just a little more ale in their drinking mugs. These were men who were accustomed to cursing heartily, tearing legs off roast boar wih their bare hands and occasionally swilling ale traight from the keg. Their attempts at mingling with polite society would have made the basis of some great stories back in Skandia.
John Flanagan (The Siege of Macindaw (Ranger's Apprentice, #6))
The sight of all the food stacked in those kitchens made me dizzy. It's not that we hadn't enough to eat at home, it's just that my grandmother always cooked economy joints and economy meat loafs and had the habit of saying, the minute you lifted the first forkful to your mouth, "I hope you enjoy that, it cost forty-one cents a pound," which always made me feel I was somehow eating pennies instead of Sunday roast.
Sylvia Plath (The Bell Jar)
Marcus Aurelius had a version of this exercise where he’d describe glamorous or expensive things without their euphemisms—roasted meat is a dead animal and vintage wine is old, fermented grapes. The aim was to see these things as they really are, without any of the ornamentation. We can do this for anyone or to anything that stands in our way. That promotion that means so much, what is it really? Our critics and naysayers who make us feel small, let’s put them in their proper place. It’s so much better to see things as they truly, actually
Ryan Holiday (The Obstacle Is the Way: The Timeless Art of Turning Adversity to Advantage)
How good it is when you have roast meat or suchlike foods before you, to impress on your mind that this is the dead body of a fish, this is the dead body of a bird or pig; and again, that the Falernian wine is the mere juice of grapes, and your purple edged robe simply the hair of a sheep soaked in shell-fish blood! And in sexual intercourse that it is no more than the friction of a membrane and a spurt of mucus ejected. How good these perceptions are at getting to the heart of the real thing and penetrating through it, so you can see it for what it is! This should be your practice throughout all your life: when things have such a plausible appearance, show them naked, see their shoddiness, strip away their own boastful account of themselves. Vanity is the greatest seducer of reason: when you are most convinced that your work is important, that is when you are most under its spell.
Marcus Aurelius
Gundar's smile broadened at the memory of that evening as he recalled how his rough-and-tumble sailors had stayed on their best manners, humbly asking their table companions to pass the meat, please, or requesting just a little more ale in their drinking mugs. These were men who were accustomed to cursing heartily, tearing legs off roast boar wih their bare hands and occasionally swilling ale straight from the keg. Their attempts at mingling with polite society would have made the basis of some great stories back in Skandia.
John Flanagan (The Siege of Macindaw (Ranger's Apprentice, #6))
The outside of the building was covered with faded poster advertising what was sold, and by the eerie light of the half-moon, the Baudelaires could see that fresh limes, plastic knives, canned meat, white envelopes, mango-flavored candy, red wine, leather wallets, fashion magazines, goldfish bowls, sleeping bags, roasted figs, cardboard boxes, controversial vitamins, and many other things were available inside the store. Nowhere on the building, however, was there a poster advertising help, which is really what the Baudelaires needed.
Lemony Snicket (The Hostile Hospital (A Series of Unfortunate Events, #8))
Some enterprising rabbit had dug its way under the stakes of my garden again. One voracious rabbit could eat a cabbage down to the roots, and from the looks of things, he'd brought friends. I sighed and squatted to repair the damage, packing rocks and earth back into the hole. The loss of Ian was a constant ache; at such moments as this, I missed his horrible dog as well. I had brought a large collection of cuttings and seeds from River Run, most of which had survived the journey. It was mid-June, still time--barely--to put in a fresh crop of carrots. The small patch of potato vines was all right, so were the peanut bushes; rabbits wouldn't touch those, and didn't care for the aromatic herbs either, except the fennel, which they gobbled like licorice. I wanted cabbages, though, to preserve a sauerkraut; come winter, we would want food with some taste to it, as well as some vitamin C. I had enough seed left, and could raise a couple of decent crops before the weather turned cold, if I could keep the bloody rabbits off. I drummed my fingers on the handle of my basket, thinking. The Indians scattered clippings of their hair around the edges of the fields, but that was more protection against deer than rabbits. Jamie was the best repellent, I decided. Nayawenne had told me that the scent of carnivore urine would keep rabbits away--and a man who ate meat was nearly as good as a mountain lion, to say nothing of being more biddable. Yes, that would do; he'd shot a deer only two days ago; it was still hanging. I should brew a fresh bucket of spruce beer to go with the roast venison, though . . . (Page 844)
Diana Gabaldon (Drums of Autumn (Outlander, #4))
Last summer, when he thought I wasn't looking, I observed Cubby telling one of the neighborhood six-year-olds that there were dragons living in the storm drains, under our street. 'We feed them meat...and then they don't get hungry and blow fire and roast us.' Little James listened closely, with a very serious expression on his face. Then he ran home to get some hot dogs from his mother.
John Elder Robison (Look Me in the Eye: My Life with Asperger's)
Let all meats—except for the thinnest cuts—come to room temperature before you cook them. The larger the roast, the earlier you can pull it out of the fridge. A rib roast should sit out for several hours, while a chicken needs only a couple,
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
The smell of food made him realize how ravenous he was. There was hot bread and honey, a bowl of pease porridge, a skewer of roast onions and well-charred meat. He sat by the tray, pulled apart the bread with his hands, and stuffed some into his mouth.
George R.R. Martin (A Knight of the Seven Kingdoms (The Tales of Dunk and Egg, #1-3))
The night I was born, my great uncle Moanea, the village forester, shot a wolf. The villagers roasted it in the fire and fed the meat to the dogs.
Teodor Flonta (A Luminous Future)
The Yavapais were mountain (and sometimes cave) dwellers who lived on deer, sheep, quail, rabbit, prickly pear, yucca, roots, and the roasted meat of the agave plant.
Margot Mifflin (The Blue Tattoo: The Life of Olive Oatman (Women in the West))
Have you seen burning bone, my wife? It starts like a roasted goat, but then the meat strips away to feed the fire, and the bone is left naked and alone. It twists and shatters, marrow leaking into the flames, until only the dust is left." "That is what happens to everything, my lord," I said to him. "If only the fire can be made hot enough." "Would you like to see it?" he asked.
E.K. Johnston (A Thousand Nights (A Thousand Nights, #1))
He filled his stomach three times a day with the roasted meat that he and Park had fantasized about in Camp 14. He bathed with soap and hot water. He got rid of the lice he had lived with since birth.
Blaine Harden (Escape from Camp 14: One Man's Remarkable Odyssey from North Korea to Freedom in the West)
Drums rumbled, cymbals clanged, and somewhere a fiddle was playing. The aroma of deep-fried doughnuts and roasted meat drifted down to the foul-smelling tanners’ quarter. Yes, it was going to be a lovely execution.
Oliver Pötzsch (The Hangman's Daughter (The Hangman's Daughter, #1))
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
Vincent Price (Vincent Price, His Movies, His Plays, His Life)
Following my accident, I plumped up like a freshly roasted wiener, my skin cracking to accommodate the expanding meat. The doctors, with their hungry scalpels, hastened the process with a few quick slices. The procedure is called an escharotomy, and it gives the swelling tissue the freedom to expand. It's rather like the uprising of your secret inner being, finally given license to claw through the surface. The doctors thought they had sliced me open to commence my healing but, in fact, they only release the monster- a thing of engorged flesh, suffused with juice.
Andrew Davidson (The Gargoyle)
the Baudelaires could see that fresh limes, plastic knives, canned meat, white envelopes, mango-flavored candy, red wine, leather wallets, fashion magazines, goldfish bowls, sleeping bags, roasted figs, cardboard boxes, controversial vitamins, and many other things were available inside the store. Nowhere on the building, however, was there a poster advertising help, which is really what the Baudelaires needed.
Lemony Snicket (The Hostile Hospital (A Series of Unfortunate Events, #8))
such an ill-cooked roast at the future queen’s wedding?” he cries. The princess-cook appears before her father, but she is so changed he does not recognize her. “I would not serve you salt, Your Majesty,” she explains. “For did you not exile your youngest daughter for saying that it was of value?” At her words, the king realizes that not only is she his daughter—she is, in fact, the daughter who loves him best. And what then? The eldest daughter and the middle sister have been living with the king all this time. One has been in favor one week, the other the next. They have been driven apart by their father’s constant comparisons. Now the youngest has returned, the king yanks the kingdom from his eldest, who has just been married. She is not to be queen after all. The elder sisters rage. At first, the youngest basks in fatherly love. Before long, however, she realizes the king is demented and power-mad. She is to be queen, but she is also stuck tending to a crazy old tyrant for the rest of her days. She will not leave him, no matter how sick he becomes. Does she stay because she loves him as meat loves salt? Or does she stay because he has now promised her the kingdom? It is hard for her to tell the difference. 17 THE FALL AFTER the European trip,
E. Lockhart (We Were Liars)
Dinner was wonderful. There was a joint of beef, with roast potatoes, golden-crisp on the outside and soft and white inside, buttered greens I did not recognize, although I think now that they might have been nettles, toasted carrots all blackened and sweet (I did not think that I liked cooked carrots, so I nearly did not eat one but I was brave, and I tried it, and I liked it, and was disappointed in boiled carrots for the rest of my childhood.) For dessert there was the pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home. The kitten slept on a cushion beside the fire, until the end of the meal, when it joined a fog-colored house cat four times its size in a meal of scraps of meat.
Neil Gaiman (The Ocean at the End of the Lane)
ONCE UPON A time there was a king who had three beautiful daughters. As he grew old, he began to wonder which should inherit the kingdom, since none had married and he had no heir. The king decided to ask his daughters to demonstrate their love for him. To the eldest princess he said, “Tell me how you love me.” She loved him as much as all the treasure in the kingdom. To the middle princess he said, “Tell me how you love me.” She loved him with the strength of iron. To the youngest princess he said, “Tell me how you love me.” This youngest princess thought for a long time before answering. Finally she said she loved him as meat loves salt. “Then you do not love me at all,” the king said. He threw his daughter from the castle and had the bridge drawn up behind her so that she could not return. Now, this youngest princess goes into the forest with not so much as a coat or a loaf of bread. She wanders through a hard winter, taking shelter beneath trees. She arrives at an inn and gets hired as assistant to the cook. As the days and weeks go by, the princess learns the ways of the kitchen. Eventually she surpasses her employer in skill and her food is known throughout the land. Years pass, and the eldest princess comes to be married. For the festivities, the cook from the inn makes the wedding meal. Finally a large roast pig is served. It is the king’s favorite dish, but this time it has been cooked with no salt. The king tastes it. Tastes it again. “Who would dare to serve
E. Lockhart (We Were Liars)
It near broke my heart to treat such a good piece of meat in such a way." "Aye," Red said with feeling. "I watched ye do it, and it near made me cry,too." Sophia laughed and hugged her father. "When this is over,Mary will cook you an entire leg of mutton, perfectly roasted and seasoned." His eyes brightened. "With mint sauce?" "Aye," Mary said, beaming.
Karen Hawkins (To Catch a Highlander (MacLean Curse, #3))
The smell of roasting meat rose from the street stalls in a sizzle and a fiddle player begged for coin as he rasped a haunting melody. Life could not be more perfect.
Sara Sheridan (On Starlit Seas)
Food. I want food. Steak. Burgers. Roast beef. Chicken. I can taste it all! I want meat! I’m so hungry!
Jason Medina (The Manhattanville Incident: An Undead Novel)
Come tae me, she heard from a distance. She shot upright, squinting into the shadows. At the entrance of the cave, warm amber eyes glowed in the darkness. He’d come back! “Ah, you’re excited about my return, then,” he murmured. “Your heart sped up at the verra sound of my voice.” The nerve! “Only because I’m eager to throw you around some more. That’ll never get old.” “You’re cold and still soaked through.” “Nothing escapes you.” “I’ve something for you to eat.” At the thought of more gel packs or green bananas, she almost retched, but then the scent of something cooked, something heavenly, assailed her. “What is that smell?” she asked just as the others awakened one by one. “Food for you, Mariketa,” he answered. “A feast of it.” Beside his spot at the edge of the cave, she spied what looked like grilled fish and crayfish, as well as some kind of roasted meat laid out on a smooth flank of wood. Succulent fruits lay in abundant piles, with not a green banana among them. As her mouth watered, Rydstrom muttered, “Methinks your Lykae is trying to impress you. What he can’t take, he’ll tempt.
Kresley Cole (Wicked Deeds on a Winter's Night (Immortals After Dark, #3))
Like seeing roasted meat and other dishes in front of you and suddenly realizing: This is a dead fish. A dead bird. A dead pig. Or that this noble vintage is grape juice, and the purple robes are sheep wool dyed with shellfish blood. Or making love—something rubbing against your penis, a brief seizure and a little cloudy liquid. Perceptions like that—latching onto things and piercing through them, so we see what they really are. That’s what we need to do all the time—all through our lives when things lay claim to our trust—to lay them bare and see how pointless they are, to strip away the legend that encrusts them. Pride is a master of deception: when you think you’re occupied in the weightiest business, that’s when he has you in his spell.
Marcus Aurelius (Meditations)
Also fun fact for you Americans: in Canada, the practice of Thanksgiving is celebrated with the slaying of a sacred moose. Once killed, the moose is slathered in maple syrup, apologized to excessively, then roasted over a bed of Maple Leafs ™ until crispy on the outside and succulent on the inside. The meat is then dispersed by carrier goose and beaver to all of our country’s people, and our dashing Prime Minister does a naked pagan dance around the flayed carcass, shouting “Hoser!” until his throat’s raw. We’re very serious about Thanksgiving in Canada, Eh?
Daniel Younger
There’s an island over there. On that island there are trees. Under those trees there are animals carrying around chops and roast beefs, and I wouldn’t mind a bit sinking my teeth into a little good meat.
Jules Verne (Twenty Thousand Leagues Under the Sea)
ONCE UPON A time there was a king who had three beautiful daughters. As he grew old, he began to wonder which should inherit the kingdom, since none had married and he had no heir. The king decided to ask his daughters to demonstrate their love for him. To the eldest princess he said, “Tell me how you love me.” She loved him as much as all the treasure in the kingdom. To the middle princess he said, “Tell me how you love me.” She loved him with the strength of iron. To the youngest princess he said, “Tell me how you love me.” This youngest princess thought for a long time before answering. Finally she said she loved him as meat loves salt. “Then you do not love me at all,” the king said. He threw his daughter from the castle and had the bridge drawn up behind her so that she could not return. Now, this youngest princess goes into the forest with not so much as a coat or a loaf of bread. She wanders through a hard winter, taking shelter beneath trees. She arrives at an inn and gets hired as assistant to the cook. As the days and weeks go by, the princess learns the ways of the kitchen. Eventually she surpasses her employer in skill and her food is known throughout the land. Years pass, and the eldest princess comes to be married. For the festivities, the cook from the inn makes the wedding meal. Finally a large roast pig is served. It is the king’s favorite dish, but this time it has been cooked with no salt. The king tastes it. Tastes it again. “Who would dare to serve such an ill-cooked roast at the future queen’s wedding?” he cries. The princess-cook appears before her father, but she is so changed he does not recognize her. “I would not serve you salt, Your Majesty,” she explains. “For did you not exile your youngest daughter for saying that it was of value?” At her words, the king realizes that not only is she his daughter—she is, in fact, the daughter who loves him best. And what then? The eldest daughter and the middle sister have been living with the king all this time. One has been in favor one week, the other the next. They have been driven apart by their father’s constant comparisons. Now the youngest has returned, the king yanks the kingdom from his eldest, who has just been married. She is not to be queen after all. The elder sisters rage. At first, the youngest basks in fatherly love. Before long, however, she realizes the king is demented and power-mad. She is to be queen, but she is also stuck tending to a crazy old tyrant for the rest of her days. She will not leave him, no matter how sick he becomes. Does she stay because she loves him as meat loves salt? Or does she stay because he has now promised her the kingdom? It is hard for her to tell the difference.
E. Lockhart (We Were Liars)
The creature touched me and suddenly feathers covered my arms, he bound them behind me and forced me down to the underworld, the house of darkness, the home of the dead, where all who enter never return to the sweet earth again. Those who dwell there squat in the darkness, dirt is their food, their drink is clay, they are dressed in feathered garments like birds, they never see light, and on door and bolt the dust lies thick. When I entered that house, I looked, and around me were piles of crowns, I saw proud kings who had ruled the land, who had set out roast meat before the gods and offered cool water and cakes for the dead.
Anonymous (The Epic of Gilgamesh)
It's my latest recipe." She beamed. "Roast leaf." "It's gone off. That's not like any roast beef sandwich I've ever tasted." "No, no. Not roast beef. Roast leaf." He stared at her. "I'm a vegetarian," she explained. "I don't eat meat. So I create my own substitutions with vegetables. Roast leaf, for example. I start with whatever greens are in the market, boil and mash them with salt, then press them into a roast for the oven. According to the cookery book, it's every bit as satisfying as the real thing." "Your cookery book is a book if lies." To her credit, she took it gamely. "I'm still perfecting the roast leaf. Perhaps it needs more work. Try the others. The ones on brown bread are tuna-ish- brined turnip flakes in place of fish- and the white bread is sham. Sham is everyone's favorite. Doesn't the color look just like ham? The secret is beetroot.
Tessa Dare (The Wallflower Wager (Girl Meets Duke, #3))
Interrogated by Pearl about the smell of roasting men and whether the Chinese variety smelled different from white flesh, Wang Amah replied confidently that white meat was coarser, more tasteless and watery, "because you wash yourselves so much.
Hilary Spurling (Pearl Buck in China: Journey to the Good Earth)
Ultimately, the roast turkey must be regarded as a monument to Boomer's love. Look at it now, plump and glossy, floating across Idaho as if it were a mammoth, mutated seed pod. Hear how it backfires as it passes the silver mines, perhaps in tribute to the origin of the knives and forks of splendid sterling that a roast turkey and a roast turkey alone possesses the charisma to draw forth into festivity from dark cupboards. See how it glides through the potato fields, familiarly at home among potatoes but with an air of expectation, as if waiting for the flood of gravy. The roast turkey carries with it, in its chubby hold, a sizable portion of our primitive and pagan luggage. Primitive and pagan? Us? We of the laser, we of the microchip, we of the Union Theological Seminary and Time magazine? Of course. At least twice a year, do not millions upon millions of us cybernetic Christians and fax machine Jews participate in a ritual, a highly stylized ceremony that takes place around a large dead bird? And is not this animal sacrificed, as in days of yore, to catch the attention of a divine spirit, to show gratitude for blessings bestowed, and to petition for blessings coveted? The turkey, slain, slowly cooked over our gas or electric fires, is the central figure at our holy feast. It is the totem animal that brings our tribe together. And because it is an awkward, intractable creature, the serving of it establishes and reinforces the tribal hierarchy. There are but two legs, two wings, a certain amount of white meat, a given quantity of dark. Who gets which piece; who, in fact, slices the bird and distributes its limbs and organs, underscores quite emphatically the rank of each member in the gathering. Consider that the legs of this bird are called 'drumsticks,' after the ritual objects employed to extract the music from the most aboriginal and sacred of instruments. Our ancestors, kept their drums in public, but the sticks, being more actively magical, usually were stored in places known only to the shaman, the medicine man, the high priest, of the Wise Old Woman. The wing of the fowl gives symbolic flight to the soul, but with the drumstick is evoked the best of the pulse of the heart of the universe. Few of us nowadays participate in the actual hunting and killing of the turkey, but almost all of us watch, frequently with deep emotion, the reenactment of those events. We watch it on TV sets immediately before the communal meal. For what are footballs if not metaphorical turkeys, flying up and down a meadow? And what is a touchdown if not a kill, achieved by one or the other of two opposing tribes? To our applause, great young hungers from Alabama or Notre Dame slay the bird. Then, the Wise Old Woman, in the guise of Grandma, calls us to the table, where we, pretending to be no longer primitive, systematically rip the bird asunder. Was Boomer Petaway aware of the totemic implications when, to impress his beloved, he fabricated an outsize Thanksgiving centerpiece? No, not consciously. If and when the last veil dropped, he might comprehend what he had wrought. For the present, however, he was as ignorant as Can o' Beans, Spoon, and Dirty Sock were, before Painted Stick and Conch Shell drew their attention to similar affairs. Nevertheless, it was Boomer who piloted the gobble-stilled butterball across Idaho, who negotiated it through the natural carving knives of the Sawtooth Mountains, who once or twice parked it in wilderness rest stops, causing adjacent flora to assume the appearance of parsley.
Tom Robbins (Skinny Legs and All)
You could not save him.” Dretta nodded. “But he saved you. And you, Merros Dulver, you are supposed to save us from these Sa’ba Taalor when they attack. That’s what I keep hearing. That you are a hero and will keep us safe from the people that killed my husband.” Her voice was calm as she looked away from him to layer slices of roast meat and bread on his plate. When she looked up at him again her eyes were dry. “Keep us safe. Keep me safe. And while you are doing that, I want you to find the bitch that murdered my man and I want you to carve her head from her body.” Her voice was still calm; as if she were discussing the crops she might plant on the last lands of her villa. “Bring me her head and prove to me that my husband made the right choice in dying for you.
James A. Moore (The Blasted Lands (Seven Forges, #2))
The roast meat the animal had snatched was only a semblance. It was more than food, it was a meal not for human witness, a tangle of viscera, a species of human sacrifice — as if Emerence were feeding the actual person to the dog, along with all her fond memories and feelings.
Magda Szabó (The Door)
I order the fragrant bison meatballs in a tart cranberry sauce to start, and then move on to other mouthwatering things- the roasted-vegetable platter sprinkled with just the right amount of herbs and pepper, and the honey-roasted rabbit, which practically falls apart on my tongue.
Sandhya Menon (Hungry Hearts: 13 Tales of Food & Love)
…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.
Gary Taubes (The Case Against Sugar)
I lay there unable to move, reading about disasters in the far corners of the world. What could I do? Write letters, send checks. But there will never be a time when terrible trouble is not stalking the earth, and I began to see how important it is to appreciate what you have. For too long I'd been waiting for the wonderful. But there is so much joy in everyday occurrences: a butterfly in the sun the first crisp bite of an apple, the rich aroma of roasting meat. Maybe I had to break my foot to open my eyes, but I finally understood why cooking means so much to me. In a world filled with no, it is my yes.
Ruth Reichl (My Kitchen Year: 136 Recipes That Saved My Life)
Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow. But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.
C.S. Lewis (Prince Caspian (Chronicles of Narnia, #2))
Huge tureens of puréed chestnut soup with truffles were carried in and served to each guest, filling the air with a rich earthy small. Then the servants brought in ballotine of pheasant, served with cold lobster in aspic and deep-sea oysters brought up the river by boat that morning. Our own foie gras on tiny rounds of bread was followed by 'margret de canard,' the breast meat of force-fed ducks, roasted with small home-grown pears and Armagnac. There was a white-bean cassoulet with wild hare, a haunch of venison cooked in cinnamon and wine, eel pie, and a salad of leaves and flowers from the garden, dressed in olive oil and lemon.
Kate Forsyth (Bitter Greens)
I've never had a better piece o' roast. But it was the apple pie as made the meal. It was flaky and sweet, all buttery,with-" "Enough!" Dougal's stomach growled loudly. "The food I was given was not fit for consumption. Ride to town today, and fetch some foodstuffs. Some apples, tarts, a few meat pies-whatever will keep well." "Aye,me lord.Do ye want an apple now? I've one here I was saving fer yer horse." "Thank you." Dougal pocketed the apple. "Not very hospitable, giving yer poor victuals and a lumpy bed." "This is all part of their plan. Mr. MacFarlane regrets giving up his house on the gaming table, and his daughter is determined to regain it.
Karen Hawkins (To Catch a Highlander (MacLean Curse, #3))
The summer dresses are unpacked and hanging in the closet, two of them, pure cotton, which is better than synthetics like the cheaper ones, though even so, when it's muggy, in July and August, you sweat inside them. No worry about sunburn though, said Aunt Lydia. The spectacles women used to make of themselves. Oiling themselves like roast meat on a spit, and bare backs and shoulders, on the street, in public, and legs, not even stockings on them, no wonder those things used to happen. [...] And not good for the complexion, not at all, wrinkle you up like a dried apple. But we weren't supposed to care about our complexions any more, she'd forgotten that.
Margaret Atwood (The Handmaid's Tale (The Handmaid's Tale, #1))
Then there is the boy who talks out loud to himself and his only subject is food. This is what he sounds like— Meat, stew, potatoes, peppers, roasted turnips, spices, flour to thicken. Cook over low heat. Potato dumplings, edges browned, not burned. Ladle thick gravy on roast. Cabbage galumpkies, noodle kugel, Carrot cake with dates, finely chopped…
Jennifer Roy (Yellow Star)
He was shaking his head as he read some of the words that were written in the pie sections of the wheel; Meat Snatch, Gash and Stitch, Jaws of Life, Tongue Twister, Enema of Horror, Nailed, Dissection, Musical Hair Patches, Eye Deflation, Intestinal Jump Rope, Cooked Until Dripping, Spoon of Pain, Needle Works, Ball Squats, Cut and Rip, Two Headed Cock, Bone Collector, Joint Screws, Fused, Human Tesla Coil, Barbed Wired, Shit Faced, Root and Rod, Colon Blow, Skin Deep, Boiling Nuts, Sewn, Muscle Stimulator, Urethra Tug-o-war, Crack a Cap, Tendon Rubber Bands, Weenie Roast, Musical Extremities, Root Canal, Needle Mania, Tattooed Wall Art, Rod and Prod, Slice and Dice, Sex Change and Torched Beyond Recognition. I
Wade H. Garrett (The Angel of Death - The Most Gruesome Series on the Market (A Glimpse into Hell, #2))
On the platter sat the roast, half of it black, the other half bloody. A wilted sprig of parsley sat beside it, as if Mary couldn't quite allow the roast to leave her kitchen without trying to disguise it. Silence hung over the table. Dougal set the cover to one side and removed the covers from the other dishes: a bowl of something green that sat in an oily liquid; a thick slab of pork in the middle of a large, chipped platter; some turnips floating unappetizingly in water; and a basket of undercooked bread. Sophia thought the turnips were a nice touch. No one liked turnips. Dougal picked up the carving knife. "Well, my dear?" he asked pleasantly, an amused glint in his eyes. "How do you like your meat? Raw? Or burned to a charred mess?
Karen Hawkins (To Catch a Highlander (MacLean Curse, #3))
The dinner itself might well have been planned by the same mind that had devised the décor: black bean soup, crab meat and slivers of crab shell done in cream, roasted crown of lamb with bone tips decently encased in little paper drawers, tiny hard potatoes, green peas ruined by chopped carrots, asparagus instead of salad, and the dessert called, perhaps a shade hysterically, Cherries Jubilee.
Dorothy Parker (Complete Stories)
Ildiko shuddered.  Her hope to never again see or eat the Kai’s most beloved and revolting delicacy had been in vain.  When Brishen informed her that the dish was one of Serovek’s favorites, she resigned herself to another culinary battle with her food and put the scarpatine on the menu.  She ordered roasted potatoes as well, much to the head cook’s disgust. When servants brought out the food and set it on the table, Brishen leaned close and whispered in her ear.  “Revenge, wife?” “Hardly,” she replied, keeping a wary eye on the pie closest to her.  The golden top crust, with its sprinkle of sparkling salt, pitched in a lazy undulation.  “But I’m starving, and I have no intention of filling up on that abomination.” Their guest of honor didn’t share their dislike of either food.  As deft as any Kai, Serovek made short work of the scarpatine and its whipping tail, cleaved open the shell with his knife and took a generous bite of the steaming gray meat. Ildiko’s stomach heaved.  She forgot her nausea when Serovek complimented her.  “An excellent choice to pair the scarpatine with the potato, Your Highness.  They are better together than apart.” Beside her, Brishen choked into his goblet.  He wiped his mouth with his sanap.  “What a waste of good scarpatine,” he muttered under his breath. What a waste of a nice potato, she thought.  However, the more she thought on Serovek’s remark, the more her amusement grew. “And what has you smiling so brightly?”  Brishen stared at her, his lambent eyes glowing nearly white in the hall’s torchlight. She glanced at Serovek, happily cleaning his plate and shooting the occasional glance at Anhuset nearby.  Brishen’s cousin refused to meet his gaze, but Ildiko had caught the woman watching the Beladine lord more than a few times during dinner. “That’s us, you know,” she said. “What is us?” “The scarpatine and the potato.  Better together than alone.  At least I think so.” One of Brishen’s eyebrows slid upward.  “I thought we were hag and dead eel.  I think I like those comparisons more.”  He shoved his barely-touched potato to the edge of his plate with his knife tip, upper lip curled in revulsion to reveal a gleaming white fang. Ildiko laughed and stabbed a piece of the potato off his plate.  She popped it into her mouth and chewed with gusto, eager to blunt the taste of scarpatine still lingering on her tongue.
Grace Draven (Radiance (Wraith Kings, #1))
The meal was delectable, with courses of consomme and leeks, cold poached salmon with bergamot mousseline sauce and cucumbers, curried game meats, mutton joint with savory stuffering, roasted duckling and pheasant and squab with herbed root vegetables, and so on. Tabitha, whose finest meals had consisted largely of tinned meats and powered custard, nearly wept at the smells and textures and tastes flooding her senses.
Jessica Lawson
The people cast themselves down by the fuming boards while servants cut the roast, mixed jars of wine and water, and all the gods flew past like the night-breaths of spring. The chattering female flocks sat down by farther tables, their fresh prismatic garments gleaming in the moon as though a crowd of haughty peacocks played in moonlight. The queen’s throne softly spread with white furs of fox gaped desolate and bare, for Penelope felt ashamed to come before her guests after so much murder. Though all the guests were ravenous, they still refrained, turning their eyes upon their silent watchful lord till he should spill wine in libation for the Immortals. The king then filled a brimming cup, stood up and raised it high till in the moon the embossed adornments gleamed: Athena, dwarfed and slender, wrought in purest gold, pursued around the cup with double-pointed spear dark lowering herds of angry gods and hairy demons; she smiled and the sad tenderness of her lean face, and her embittered fearless glance, seemed almost human. Star-eyed Odysseus raised Athena’s goblet high and greeted all, but spoke in a beclouded mood: “In all my wandering voyages and torturous strife, the earth, the seas, the winds fought me with frenzied rage; I was in danger often, both through joy and grief, of losing priceless goodness, man’s most worthy face. I raised my arms to the high heavens and cried for help, but on my head gods hurled their lightning bolts, and laughed. I then clasped Mother Earth, but she changed many shapes, and whether as earthquake, beast, or woman, rushed to eat me; then like a child I gave my hopes to the sea in trust, piled on my ship my stubbornness, my cares, my virtues, the poor remaining plunder of god-fighting man, and then set sail; but suddenly a wild storm burst, and when I raised my eyes, the sea was strewn with wreckage. As I swam on, alone between sea and sky, with but my crooked heart for dog and company, I heard my mind, upon the crumpling battlements about my head, yelling with flailing crimson spear. Earth, sea, and sky rushed backward; I remained alone with a horned bow slung down my shoulder, shorn of gods and hopes, a free man standing in the wilderness. Old comrades, O young men, my island’s newest sprouts, I drink not to the gods but to man’s dauntless mind.” All shuddered, for the daring toast seemed sacrilege, and suddenly the hungry people shrank in spirit; They did not fully understand the impious words but saw flames lick like red curls about his savage head. The smell of roast was overpowering, choice meats steamed, and his bold speech was soon forgotten in hunger’s pangs; all fell to eating ravenously till their brains reeled. Under his lowering eyebrows Odysseus watched them sharply: "This is my people, a mess of bellies and stinking breath! These are my own minds, hands, and thighs, my loins and necks!" He muttered in his thorny beard, held back his hunger far from the feast and licked none of the steaming food.
Nikos Kazantzakis (The Odyssey: A Modern Sequel)
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!
Steven Rinella (Meat Eater: Adventures from the Life of an American Hunter)
It is not, perhaps, entirely because the whale is so excessively unctuous that landsmen seem to regard the eating of him with abhorrence; that appears to result, in some way, from the consideration before mentioned: i.e. that a man should eat a newly murdered thing of the sea, and eat it too by its own light. But no doubt the first man that ever murdered an ox was regarded as murderer; perhaps he was hung; and if he had been put on his trial by oxen, he certainly would have been; and he certainly deserved it if any murderer does. Go to the meat-market of a Saturday night and see the crowds of live bipeds staring up at the long rows of dead quadrupeds. Does not that sight take a tooth out of the cannibal’s jaw? Cannibals? who is not a cannibal? I tell you it will be more tolerable for the Fejee that salted down a lean missionary in his cellar against a coming famine; it will be more tolerable for that provident Fejee, I say, in the day of judgment, than for thee, civilized and enlightened gourmand, who nailest geese to the ground and featest on their bloated livers in they pate-de-fois-gras. But Stubb, he eats the whale by its own light, does he? and that is adding insult to injury, is it? Look at your knife-handle, there, my civilized and enlightened gourmand dining off that roast beef, what is that handle made of?—what but the bones of the brother of the very ox you are eating? And what do you pick your teeth with, after devouring that fat goose? With a feather of the same fowl. And with what quill did the Secretary of the Society for the Suppression of Cruelty to Ganders formerly indite his circulars? It is only within the last month or two that that society passed a resolution to patronize nothing but steel pens.
Herman Melville (Moby Dick)
Back in the day, Marguerite had worked from lists all the time. She had made daily pilgrimages to Dusty's fish shop, and to the Herb Farm for produce; the meat had been delivered. She had prepared stocks, roasted peppers, baked bread, cultivated yogurt, rolled out crusts, whipped up custards, crushed spices. Les Parapluies was unique in that Marguerite had served one four-course menu- starter, salad, entrée, dessert- that changed each day.
Elin Hilderbrand (The Love Season)
CRYSTAL ZEVON: On our first night in our new apartment, we decided to celebrate with Warren’s favorite meal at home. I made pot roast cooked in cognac-based onion soup. Warren got dressed up in his one white dress shirt and when he tasted the pot roast, he grabbed a fistful, jumped up on the countertop, ripped off the buttons to his shirt and proceeded to rub the meat all over his chest. A couple nights later, we went to Roy Marniell’s place and had another pot roast dinner and “Excitable Boy” was born.
Crystal Zevon (I'll Sleep When I'm Dead: The Dirty Life and Times of Warren Zevon)
An ominous hush lies over the busiest, most bustling part of town. No hoofbeats, no rattling of cart wheels or rumble of automobiles, no roar of motorcycles or ringing of bicycle bells. No rasp of sawing from the carpenters’ workshops, or clanging from the forges, or slamming of warehouse doors. No gossiping voices of washerwomen on their way to the hot springs, no shouts of dockworkers unloading the ships, or cries of newspaper hawkers on the main street. No smell of fresh bread from the bakeries, or waft of roasting meat from the restaurants.
Sjón (Moonstone: The Boy Who Never Was)
I was eager to try these delicacies, and was thrilled when Bugnard instructed me on where to buy a proper haunch of venison and how to prepare it. I picked a good-looking piece, then marinated it in red wine, aromatic vegetables, and herbs, and hung the lot for several days in a big bag out the kitchen window. When I judged it ready, by smell, I roasted it for a good long while. The venison made a splendid dinner, with a rich, deep, gamy-tasting sauce, and for days afterward Paul and I feasted on its very special cold meat. When the deer had given us its all, I offered the big leg-bone structure to Minette. “Would you like to try this, poussiequette?” I asked her, laying the platter on the floor. She approached tentatively and sniffed. Then the wild-game signals must have hit her central nervous system, for she suddenly arched her back and, with hair standing on end, let out a snarling groowwwwllll! She lunged at the bone and, grabbing it with her sharp teeth, dragged it out onto the living-room rug—luckily a well-worn Oriental—where she chewed at it for a good hour before stalking off. (Even in such intense circumstances, she rarely laid paw on bone, preferring to use her teeth.)
Julia Child (My Life in France)
Chinese Pot Roast 1 chuck roast, about 4 lb. 2 garlic cloves, minced A dash of nutmeg and cinnamon 2 tbsp. brown sugar 1 tbsp. sherry or red wine ¼ cup soy sauce 1¼ cups water 3 peeled and sliced carrots 3 potatoes, peeled and cubed 1 celery stalk, sliced 2 tbsp. cornstarch   Marinate the meat in the next six ingredients for at least 3 hours. Place the meat in a roasting pan at 325 degrees for 2 hours. Add the vegetables 45 minutes before cooking time ends. Voila!   Tory Simmons’ Simmering Family Cookbook Chapter 14   Tory was putting a Chinese pot roast in the oven when she heard a car pull into the drive.
Ava Miles (Country Heaven (Dare River, #1))
They walked on with him until they came to a dirty shop window in a dirty street, which was made almost opaque by the steam of hot meats, vegetables, and puddings. But glimpses were to be caught of a roast leg of pork bursting into tears of sage and onion in a metal reservoir full of gravy, of an unctuous piece of roast beef and blisterous Yorkshire pudding, bubbling hot in a similar receptacle, of a stuffed fillet of veal in rapid cut, of a ham in a perspiration with the pace it was going at, of a shallow tank of baked potatoes glued together by their own richness, of a truss or two of boiled greens, and other substantial delicacies.
Charles Dickens (Little Dorrit)
Just so we’re clear. You die? I’m going to skin that bitch alive in the s’Hisbe tradition and send the strips back to your uncle. Then I’m going to spit-roast her carcass and chew the meat from her bones.” Rehv smiled a little, thinking it wasn’t cannibalism, because on a genetic level Shadows had as much in common with sympaths as humans did with chickens. “Hannibal Lecter motherfucker,” he murmured. “You know how we do.” Trez shook the water off his hand. “Symphaths… it’s what’s for dinner.” “You going to bust out the fava beans?” “Nah, but I might have a nice Chianti with her, and some pommes frites. I gotta have some tater with my meat. Come on, let’s get you under the water and wash that bitch’s stank off.
J.R. Ward (Lover Avenged (Black Dagger Brotherhood, #7))
There, done! A Petite Loco Moco Bowl! *Loco Moco is traditional Hawaiian fare of hamburger and fried egg over rice.* "Wow, that looks super yummy!" "Huh. Loco Moco at a buffet? How interesting! Ooh, hot! The egg has been coddled to the perfect tenderness... ... and it melds beautifully with the powerful taste of the hamburger made from ground rib roast! Add to that the mild, fluffy rice to tie it all together and it fills the mouth with deliciousness... It's a dish that brings out the strength in you with every bite! Not only that, typical Loco Moco is covered with beef gravy... ... but you've used a vinaigrette instead! The tangy lightness of the white-wine vinegar in the vinaigrette wonderfully accentuates the richness of the egg yolk and the juiciness of the meat.
Yuto Tsukuda (食戟のソーマ 5 [Shokugeki no Souma 5] (Food Wars: Shokugeki no Soma, #5))
Each course was more delectable than the last. Phoebe would have thought nothing could have surpassed the efforts of the French cook at Heron's Point, but this was some of the most delicious fare she'd ever had. Her bread plate was frequently replenished with piping-hot milk rolls and doughy slivers of stottie cake, served with thick curls of salted butter. The footmen brought out perfectly broiled game hens, the skin crisp and delicately heat-blistered... fried veal cutlets puddled in cognac sauce... slices of vegetable terrine studded with tiny boiled quail eggs. Brilliantly colorful salads were topped with dried flakes of smoked ham or paper-thin slices of pungent black truffle. Roasted joints of beef and lamb were presented and carved beside the table, the tender meat sliced thinly and served with drippings thickened into gravy.
Lisa Kleypas (Devil's Daughter (The Ravenels, #5))
Don't believe vegetarians who tell you that meat has no flavor, that it comes from the spices or the marinade. The flavor is already there: earth and metal, salt and fat, blood. My favorite meat is chicken. I can eat a whole bird standing up in the kitchen, straight from the oven, burning my bare hands on its flesh. Anyone can roast a chicken, it is a good animal to cook. Lamb, on the other hand, is much harder to get right. You have to lock in the flavor, rubbing it with sea salt like you are exfoliating your own drying skin, tenderly basting it in its own juices, hour after hour. You have to make small slits across the surface of the leg, through which you can insert sprigs of rosemary, or cloves of garlic, or both. These incisions should run against the grain, in the opposite direction to which the muscle fibers lie. You can tell the direction better when the meat is still uncooked, when it is marbled and raw. It is worth running your finger along those fibers, all the way from one end to the other. This doesn't help with anything. It won't change how you cook it. But it is good to come to terms with things as they are. Preparing meat is always an act of physical labor. Whacking rib eye with a rolling pin. Snapping apart an arc of pork crackling. And there is something inescapably candid about it, too. If you've ever spatchcocked a goose- if you've pressed your weight down on its breastbone, felt it flatten and give, its bones rearranging under your hands- you will know what I am talking about. We are all capable of cruelty. Sometimes I imagine the feeling of a sliver of roast beef on my tongue: the pink flesh of my own body cradling the flesh of something else's. It makes sense to me that there is a market for a vegetarian burger that bleeds.
Lara Williams (Supper Club)
Once there was a new bride who wanted to prepare a special roast for her husband. Before putting the roast in the oven, she cut half an inch of meat off each of the two ends, just as she had always seen her mother do. When her husband asked why on earth she would cut off the best part of the roast, the only thing she knew to say was ‘because my mother always made it that way.’ So the next day, the bride went to her mother’s house to ask why she cut the ends off the roast. Just like her daughter, the mother shrugged her shoulders and said, ‘Because my mother always made it that way.’ Now they were both curious. So the two found the bride’s grandmother and together asked, ‘Why do we cut off the ends of a roast before putting it in the oven?’ Shocked, the grandmother cried, ‘You’ve been doing that all these years? I only cut off the ends of my roasts because they never fit into my tiny pan!’
Rachel Held Evans (A Year of Biblical Womanhood)
Ginger-Dijon Glazed Pork Tenderloin Prep time: 10 minutes • Cook time: 35 minutes Dijon mustard, reduced-fat sour cream, and fresh ginger create a flavorful coating for this tender pork roast. Buy an extra pork loin and slice for lunch the next day. 1½ tablespoons Dijon mustard 1 tablespoon reduced-fat sour cream 1 teaspoon grated fresh ginger ¼ teaspoon dried thyme Salt 1½ pounds pork loin 1 large garlic clove, thinly sliced 1½ teaspoons extra-virgin olive oil Freshly ground black pepper Heat the oven to 450°F. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside. Make several ¼-inch slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper. Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat. Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork
Arthur Agatston (The South Beach Diet Supercharged: Faster Weight Loss and Better Health for Life)
Garnish soft comfort foods with crunchy crumbs, toasted nuts, or crisp bits of bacon to make things interesting. Serve rich meats with bright, acidic sauces and clean-tasting blanched or raw vegetables. Serve mouth-drying starches with mouthwatering sauces, and recognize that a well-dressed, juicy salad can serve as both a side dish and a sauce. On the other hand, pair simply cooked meats, such as grilled steak or poached chicken, with roasted, sautéed, or fried vegetables glazed with Maillard’s dark lacquer. Let the seasons inspire you; foods that are in season together naturally complement one another on the plate. For example, corn, beans, and squash grow as companions in the field, then the three sisters find their way together into succotash. Tomatoes, eggplant, zucchini, and basil become ratatouille, tian, or caponata depending on where you are on the Mediterranean coast. Sage, a hardy winter herb, is a natural complement to winter squash because its leaves—and its flavor—stand up to the cold of winter.
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
Oak trees can churn out roughly 500 to 1,000 pounds (225 to 450 kg) of acorns a year, albeit during a brief window of a few weeks. A Native American family living in California a few centuries ago, collecting over the span of two or three weeks, could set aside enough acorns to last two or three years. They could gather acorns from at least seven different species of oak trees, preferring oily acorns over sweet ones, and knew two methods to purge them of noxious tannins. The common technique was to de-hull the acorns, pound the acorn meat into mush and drop it into a pit, then douse the mush with water heated by hot stones until all the bitterness was leached. Alternatively, acorns could be buried in mud by streams or swamps for several months, after which they would become edible. To complement their protein-deficient acorn cuisine, Native Americans in California hunted salmon, deer, antelope, mountain sheep, and black bear and gathered earthworms, caterpillars (smoked and then boiled), grasshoppers (doused with salty water and roasted in earth pits), and bee and wasp larvae.15 The
Stephen Le (100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today)
I know this much—the world out there, Fancy, that world which is all around on the other side of the wall, it isn’t real. It’s real inside here, we’re real, but what is outside is like it’s made of cardboard, or plastic, or something. Nothing out there is real. Everything is made out of something else, and everything is made to look like something else, and it all comes apart in your hands. The people aren’t real, they’re nothing but endless copies of each other, all looking just alike, like paper dolls, and they live in houses full of artificial things and eat imitation food—” “My doll house,” Fancy said, amused. “Your dolls have little cakes and roasts made of wood and painted. Well, the people out there have cakes and bread and cookies made out of pretend flour, with all kinds of things taken out of it to make it prettier for them to eat, and all kinds of things put in to make it easier for them to eat, and they eat meat which has been cooked for them already so they won’t have to bother to do anything except heat it up and they read newspapers full of nonsense and lies and one day they hear that some truth is being kept from them for their own good and the next day they hear that the truth is being kept from them because it was really a lie
Shirley Jackson (The Sundial)
He passed into the galley and was greeted by a cloud of fragrant steam. The exotic scent of spices mingled with the tang of roasting meat. Startled, Gabriel choked on a sip from a tankard. In the corner, Stubb quickly shoved something behind his back. The old men’s eyes shone with more than holiday merriment. “Happy Christmas, Gray.” Gabriel extended the tankard to him. “Here. We poured you some wine.” Gray waved it off with a chuckle. “That my new Madeira you’re sampling?” Gabriel nodded as he downed another sip. “Thought I should taste it before you serve it to company. You know, to be certain it ain’t poisoned.” He drained the mug and set it down with a smile. “No, sir. Not poisoned.” “And the figs? The olives? The spices? I assume you checked them all, too? For caution’s sake, of course.” “Of course,” Stubb said, pulling his own mug from behind his back and taking a healthy swallow. “Everyone knows you can’t trust a Portuguese trader.” Gray laughed. He plucked an olive from a dish on the table and popped it into his mouth. Rich oil coated his tongue. “Did you find the crate easily enough?” he asked Stubb, reaching for another olive. The old steward nodded. “It’s all laid out, just so. Candles, too.” “Feels like Christmas proper.” Gabriel tilted his head. “Miss Turner even gave me a gift.” Gray followed the motion, squinting through the steam. I’ll be damned.
Tessa Dare (Surrender of a Siren (The Wanton Dairymaid Trilogy, #2))
The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.
Lara Williams (Supper Club)
Ah yes, the people concerned. That is very important. You remember, perhaps, who they were?’ Depleach considered. ‘Let me see-it’s a long time ago. There were only five people who were really in it, so to speak-I’m not counting the servants-a couple of faithful old things, scared-looking creatures-they didn’t know anything about anything. No one could suspect them.’ ‘There are five people, you say. Tell me about them.’ ‘Well, there was Philip Blake. He was Crale’s greatest friend-had known him all his life. He was staying in the house at the time.He’s alive. I see him now and again on the links. Lives at St George’s Hill. Stockbroker. Plays the markets and gets away with it. Successful man, running to fat a bit.’ ‘Yes. And who next?’ ‘Then there was Blake’s elder brother. Country squire-stay at home sort of chap.’ A jingle ran through Poirot’s head. He repressed it. He mustnot always be thinking of nursery rhymes. It seemed an obsession with him lately. And yet the jingle persisted. ‘This little pig went to market, this little pig stayed at home…’ He murmured: ‘He stayed at home-yes?’ ‘He’s the fellow I was telling you about-messed about with drugs-and herbs-bit of a chemist. His hobby. What was his name now? Literary sort of name-I’ve got it. Meredith. Meredith Blake. Don’t know whether he’s alive or not.’ ‘And who next?’ ‘Next? Well, there’s the cause of all the trouble. The girl in the case. Elsa Greer.’ ‘This little pig ate roast beef,’ murmured Poirot. Depleach stared at him. ‘They’ve fed her meat all right,’ he said. ‘She’s been a go-getter. She’s had three husbands since then. In and out of the divorce court as easy as you please. And every time she makes a change, it’s for the better. Lady Dittisham-that’s who she is now. Open anyTatler and you’re sure to find her.’ ‘And the other two?’ ‘There was the governess woman. I don’t remember her name. Nice capable woman. Thompson-Jones-something like that. And there was the child. Caroline Crale’s half-sister. She must have been about fifteen. She’s made rather a name for herself. Digs up things and goes trekking to the back of beyond. Warren-that’s her name. Angela Warren. Rather an alarming young woman nowadays. I met her the other day.’ ‘She is not, then, the little pig who cried Wee Wee Wee…?’ Sir Montague Depleach looked at him rather oddly. He said drily: ‘She’s had something to cry Wee-Wee about in her life! She’s disfigured, you know. Got a bad scar down one side of her face. She-Oh well, you’ll hear all about it, I dare say.’ Poirot stood up. He said: ‘I thank you. You have been very kind. If Mrs Crale didnot kill her husband-’ Depleach interrupted him: ‘But she did, old boy, she did. Take my word for it.’ Poirot continued without taking any notice of the interruption. ‘Then it seems logical to suppose that one of these five people must have done so.’ ‘One of themcould have done it, I suppose,’ said Depleach, doubtfully. ‘But I don’t see why any of themshould. No reason at all! In fact, I’m quite sure none of themdid do it. Do get this bee out of your bonnet, old boy!’ But Hercule Poirot only smiled and shook his head.
Agatha Christie (Five Little Pigs (Hercule Poirot, #25))
Such gratuity necessarily revolutionizes the ordinary human way of looking at talent, effort, and achievement. Henceforth I do strain, I do intend, and I do utilize my potential, but solely by virtue of Another. What can my effort to cultivate the land avail me if I have neither seed nor soil? The ground, the possibility, the impulse, the sense—all of these are given to me absolutely free and undeserved. Jesus does not specify what the “free gift” precisely is which the apostles have received, and the word δωϱεὰν may also be read adverbially to mean “gratis”, “free of charge”, so that the alternate translation would be: “You received without cost; give without charge.” The very indetermination of the object, however, here makes the formulation even more absolute. Although in context the specific “gift” meant is probably the divine authority to heal and generally to act in Jesus’ stead, surely it also refers to the first call to discipleship by Jesus, to the invitation to and privilege of following him and sharing his life, and to this present call to special apostleship as well. In other words, the “gift” given by God free of charge is the Christian’s whole life; Christ Jesus himself. The gratuitousness with which God gives his Son to mankind, furthermore, imposes an inviolable pattern of transitiveness. The one who receives must give the gift further as freely as he has received it. As a result of receiving from God, one must give like God. God, then, imparts not only the gift itself but the very manner of the giving. This gift communicates its qualities to its recipient: having such a gift, I myself must become gift. The gift of God’s life—Jesus—does not pass through me like water through a pipe, leaving me unaffected. It descends upon me like fire on a sacrifice, roasting the meat and making it edible for God’s hungry.
Erasmo Leiva-Merikakis (Fire of Mercy, Heart of the Word: Meditations on the Gospel According to Saint Matthew, Vol. 1)
(From Chapter 9: Hearts and Gizzards) I’m lying on the hard and narrow bed, on the mattress made of coarse ticking, which is what they call the covering of a mattress, though why do they call it that as it is not a clock. The mattress is filled with dry straw that crackles like a fire when I turn over, and when I shift it whispers to me, hush hush. It’s dark as a stone in this room, and hot as a roasting heart; if you stare into the darkness with your eyes open you are sure to see something after a time. I hope it will not be flowers. But this is the time they like to grow, the red flowers, the shining red peonies which are like satin, which are like splashes of paint. The soil for them is emptiness, it is empty space and silence. I whisper, Talk to me; because I would rather have talking than the slow gardening that takes place in silence, with the red satin petals dripping down the wall. I think I sleep. [...] I’m outside, at night. There are the trees, there is the pathway, and the snake fence with half a moon shining, and my bare feet on the gravel. But when I come around to the front of the house, the sun is just going down; and the white pillars of the house are pink, and the white peonies are glowing red in the fading light. My hands are numb, I can’t feel the ends of my fingers. There’s the smell of fresh meat, coming up from the ground and all around, although I told the butcher we wanted none. On the palm of my hand there’s a disaster. I must have been born with it. I carry it with me wherever I go. When he touched me, the bad luck came off on him. I think I sleep. I wake up at cock crow and I know where I am. I’m in the parlour. I’m in the scullery. I’m in the cellar. I’m in my cell, under the coarse prison blanket, which I likely hemmed myself. We make everything we wear or use here, awake or asleep; so I have made this bed, and now I am lying in it.
Margaret Atwood (Alias Grace)
Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...
Lawrence Norfolk (John Saturnall's Feast)
According to his closest disciple who served him while patriarch, Fr Raphael Ava Mina, Kyrillos' diet was meager and austere. When he broke his fast around midday—having started the day with psalmody at three in the morning—it would inevitably be with a piece of bread (qorban) and dukkah. With much pleading, he could occasionally be convinced to add a few small spoons of beans. Often Kyrillos would be delayed by meetings and then he would have his breakfast only after three in the afternoon. For lunch, he would usually have some dried bread with a small number of cooked vegetables—but, Fr Raphael recalls, he would never actually eat the vegetables, but only dip his bread in their sauce. Before he slept, he would usually be satisfied with some fruit or bread at most. "I never saw him touch a piece of chicken or meat, or even have a sip of milk." That was during the non-fasting days. In fasting times, especially that of Lent and the Theotokos fast, even though he had been awake since the earliest hours of the morning, he would eat only once later in the evening. At one point during the fifty days of Resurrection, Kyrillos gave his regular cook a few days of leave, upon which Fr Raphael, who in his own words "did not know how to cook," thought to take care of the kitchen. Each evening he would lay out roasted chicken, a few small pieces of meat, rice, bread and cheese; only to find the chicken and meat untouched, with the bread and cheese eaten. Given the poor refrigeration of the day, each evening would see a new meal largely wasted. "I need to tell you something...I don't think he likes chicken," the disciple recalls telling the cook when he returned. Confused, the cook rebuked Fr Raphael, saying, "He would never eat it like that....You need to cut chicken so fine and mix it with the rice so that he cannot see it!" A man of sixty, physically large and athletic, and yet they had to trick him, lest he eat only bread and cumin.
Daniel Fanous (A Silent Patriarch)
from Testimony" Outside the night was cold, the snow was deep on sill and sidewalk; but in our kitchen it was bright and warm. I smelt the damp clothes as my mother lifted them from the basket, the pungent smell of melting wax as she rubbed it on the iron, and the good lasting smell of meat and potatoes in the black pot that simmered on the stove. The stove was so hot it was turning red. My mother lifted the lid of the pot to stir the roast with a long wooden spoon: Father would not be home for another hour. I tugged at her skirts. Tell me a story! Once upon a time (the best beginning!) there was a rich woman, a baroness, and a poor woman, a beggar. The poor woman came every day to beg and every day the rich woman gave her a loaf of bread until the rich woman was tired of it. I will put poison in the next loaf, she thought, to be rid of her. The beggar woman thanked the baroness for that loaf and went to her hut, but, as she was going through the fields, she met the rich woman's son coming out of the forest. "Hello, hello, beggar woman!" said the young baron, "I have been away for three days hunting and am very hungry. I know you are coming from my mother's and that she has given you a loaf of bread; let me have it--she will give you another." "Gladly, gladly," said the beggar woman, and, without knowing it was poisoned, gave him the loaf. But, as he went on, he thought, I am nearly home-- I will wait. You may be sure that his mother was glad to see him, and she told the maids to bring a cup of wine and make his supper--quickly quickly! "I met the beggar woman," he said, "And was so hungry I asked for the loaf you gave her." "Did you eat it, my son?" the baroness whispered. "No, I knew you had something better for me than this dry bread." She threw it right into the fire, and every day, after that, gave the beggar woman a loaf and never again tried to poison her. So, my son, if you try to harm others, you may only harm yourself. And, Mother, if you are a beggar, sooner or later, there is poison in your bread.
Charles Reznikoff
He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.
Elizabeth Bard (Lunch in Paris: A Love Story, with Recipes)
Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination! Wait, something just crunched? "See, there are five parts to a good chicken-and-egg rice bowl. Chicken... eggs... rice... onions... and warishita. *Warishita is a sauce made from a combination of broth, soy sauce and sugar.* "I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy. For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know. Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness. For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious! Basically I took the idea of a Japanese chicken-and-egg rice bowl... ... and rebuilt it using only French techniques!" "Yukihira! I wanna try it too!" "Oh, uh, sorry. I only made that one." "Awww! You've gotta make one for me someday!" "There is one thing I still don't understand. When you stuff a bird, out of necessity the filling has to remain firm to stay in place. Something soft and creamy like risotto should have fallen right back out! "How did you make this filling work?!" "I know! The crunch!" "Yep! It's cabbage! I quickly blanched a cabbage leaf, wrapped the risotto in it... ... and then stuffed it inside the quail!" "Aha! Just like during the Camp Shokugeph!" It's the same idea behind the Chou Farci Shinomiya made! The cabbage leaf is blanched perfectly too. He brought out just enough sweetness while still retaining its crispy texture. And it's that very sweetness that softly ties the fragrant quail meat together with the creamy richness of the risotto filling!
Yuto Tsukuda (食戟のソーマ 14 [Shokugeki no Souma 14] (Food Wars: Shokugeki no Soma, #14))
A man on his deathbed left instructions For dividing up his goods among his three sons. He had devoted his entire spirit to those sons. They stood like cypress trees around him, Quiet and strong. He told the town judge, 'Whichever of my sons is laziest, Give him all the inheritance.' Then he died, and the judge turned to the three, 'Each of you must give some account of your laziness, so I can understand just how you are lazy.' Mystics are experts in laziness. They rely on it, Because they continuously see God working all around them. The harvest keeps coming in, yet they Never even did the plowing! 'Come on. Say something about the ways you are lazy.' Every spoken word is a covering for the inner self. A little curtain-flick no wider than a slice Of roast meat can reveal hundreds of exploding suns. Even if what is being said is trivial and wrong, The listener hears the source. One breeze comes From across a garden. Another from across the ash-heap. Think how different the voices of the fox And the lion, and what they tell you! Hearing someone is lifting the lid off the cooking pot. You learn what's for supper. Though some people Can know just by the smell, a sweet stew From a sour soup cooked with vinegar. A man taps a clay pot before he buys it To know by the sound if it has a crack. The eldest of the three brothers told the judge, 'I can know a man by his voice, and if he won't speak, I wait three days, and then I know him intuitively.' The second brother, 'I know him when he speaks, And if he won't talk, I strike up a conversation.' 'But what if he knows that trick?' asked the judge. Which reminds me of the mother who tells her child 'When you're walking through the graveyard at night and you see a boogeyman, run at it, and it will go away.' 'But what,' replies the child, 'if the boogeyman's Mother has told it to do the same thing? Boogeymen have mothers too.' The second brother had no answer. 'I sit in front of him in silence, And set up a ladder made of patience, And if in his presence a language from beyond joy And beyond grief begins to pour from my chest, I know that his soul is as deep and bright As the star Canopus rising over Yemen. And so when I start speaking a powerful right arm Of words sweeping down, I know him from what I say, And how I say it, because there's a window open Between us, mixing the night air of our beings.' The youngest was, obviously, The laziest. He won.
We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.
Meredith Mileti (Aftertaste: A Novel in Five Courses)
And were you immediately taken with Charlotte, when you found her?" "Who wouldn't be?" Gentry parried with a bland smile. He drew a slow circle on Lottie's palm, stroking the insides of her fingers, brushed his thumb over the delicate veins of her wrist. The subtle exploration made her feel hot and breathless, her entire being focused on the fingertip that feathered along the tender flesh of her upper palm. Most disconcerting of all was the realization that Gentry didn't even know what he was doing. He fiddled lazily with her hand and talked with Sophia, while the chocolate service was brought to the parlor and set out on the table. "Isn't it charming?" Sophia asked, indicating the flowered porcelain service with a flourish. She picked up the tall, narrow pot and poured a dark, fragrant liquid into one of the small cups, filling the bottom third. "Most people use cocoa powder, but the best results are obtained by mixing the cream with chocolate liquor." Expertly she stirred a generous spoonful of sugar into the steaming liquid. "Not liquor as in wine or spirits, mind you. Chocolate liquor is pressed from the meat of the beans, after they have been roasted and hulled." "It smells quite lovely," Lottie commented, her breath catching as Gentry's fingertip investigated the plump softness at the base of her thumb. Sophia turned her attention to preparing the other cups. "Yes, and the flavor is divine. I much prefer chocolate to coffee in the morning." "Is it a st-stimulant, then?" Lottie asked, finally managing to jerk her hand away from Gentry. Deprived of his plaything, he gave her a questioning glance. "Yes, of a sort," Sophia replied, pouring a generous amount of cream into the sweetened chocolate liquor. She stirred the cups with a tiny silver spoon. "Although it is not quite as animating as coffee, chocolate is uplifting in its own way." She winked at Lottie. "Some even claim that chocolate rouses the amorous instincts." "How interesting," Lottie said, doing her best to ignore Gentry as she accepted her cup. Inhaling the rich fumes appreciatively, she took a tiny sip of the shiny, dark liquid. The robust sweetness slid along her tongue and tickled the back of her throat. Sophia laughed in delight at Lottie's expression. "You like it, I see. Good- now I have found an inducement to make you visit often." Lottie nodded as she continued to drink. By the time she reached the bottom of the cup, her head was swimming, and her nerves were tingling from the mixture of heat and sugar. Gentry set his cup aside after a swallow or two. "Too rich for my taste, Sophia, although I compliment your skill in preparing it. Besides, my amorous instincts need no encouragement." He smiled as the statement caused Lottie to choke on the last few drops of chocolate.
Lisa Kleypas (Worth Any Price (Bow Street Runners, #3))
You know in most fantasy books the main meat is venison? Ever wonder how it tastes? I can tell you from first hand experience that venison tastes delicious. So does roasted duck, lamb and mutton.
Katie Thornton-K.
Experiments with the heavy foil wrapping of beef roasts have shown that cooking time is increased, cooking losses are higher, and the meat is less tender.
Ruby Parker Puckett (Foodservice Manual for Health Care Institutions (J-B AHA Press))
An ex-slave commented on their gastronomical worth: “but verily there is nothing in all butcherdom so delicious as a roasted ’possum.
Sam Bowers Hilliard (Hog Meat and Hoecake: Food Supply in the Old South, 1840-1860 (Southern Foodways Alliance Studies in Culture, People, and Place))
Breakfast: eggs, egg whites, lean breakfast meats, Greek yogurt, smoothies with protein powder. Lunch or dinner: salmon, chicken breasts, extra-lean ground turkey, extra-lean ground beef, turkey or chicken sausage, lean beef (top round, shoulder roast, skirt steak), tuna, cod, tilapia, shrimp, tofu. Snacks: Greek yogurt, nuts and seeds, roasted edamame beans, protein bars (pick bars with at least 10 grams of protein and no more than 30 grams of carbs), protein shakes.
Michael A. Roussell (6 Pillars of Nutrition)
rosticceria . . . cuddriruni . . . arancini supplì: A rosticceria is a take-out restaurant serving mostly roast meats; cuddriruni is a Sicilian sort of focaccia, served with a broad variety of toppings; and arancini are Sicilian fried rice balls usually with mozzarella, peas, and a ragù sauce inside, while supplì are Roman rice balls, also with mozzarella and tomato sauce inside. Arancini are round in shape, generally larger than supplì, and can have a greater variety of stuffings, while supplì are ovoid and always have more or less the same ingredients. all dressed up like a paladin in the puppet theatre: The traditional Sicilian puppet theatre, often performed by itinerant puppet masters, features principally stories drawn from the chivalric romances of the Middle Ages and the Renaissance, which in Italy were mostly derived from the Carolingian tradition.
Andrea Camilleri (Angelica's Smile)
Being obligate carnivores, cats have a short, straight digestive tract perfectly suited for eating raw meat. Besides, you never see a cat in a field roasting a mouse over a spit, right?
Jackson Galaxy (Cat Daddy: What the World's Most Incorrigible Cat Taught Me about Life, Love, and Coming Clean)
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.
Alta MacAdam (Blue Guide Tuscany with Florence, the Chianti, Siena, San Gimignano, Pienza, Montepulciano, Chiusi, Arezzo, Cortona, Lucca, Pisa, Livorno, Pitigliano and Volterra.)
Thursday night is pasta night," I say. "I left you guys a lasagna Bolognese, garlic knots, and roasted broccolini. Ian is going to make the Caesar salad table side." Thursday is the day I come in only to train Ian, so on Wednesdays I always leave something for an easy pasta night. Either a baked dish, or a sauce and parboiled pasta for easy finishing, some prepped salad stuff, and a simple dessert. "Awesome. Does the lasagna have the chunks of sausage in it?" I narrow my eyes at him. "Robert Adam Farber, would I leave you a lasagna without chunks of sausage in it?" I say with fake insult in my voice. "No, El, you totally have my back on all things meat. What's for dessert?" "Lemon olive oil cake with homemade vanilla bean gelato.
Stacey Ballis (How to Change a Life)
EASY FIRST FINGER FOODS FOR BABIES • steamed (or lightly boiled) whole vegetables, such as green beans, baby corn, and sugar-snap peas • steamed (or lightly boiled) florets of cauliflower and broccoli • steamed, roasted or stir-fried vegetable sticks, such as carrot, potato, egg plant, sweet potato, parsnip, pumpkin, and zucchini • raw sticks of cucumber (tip: keep some of these ready prepared in the fridge for babies who are teething—the coolness is soothing for their gums) • thick slices of avocado (not too ripe or it will be very squishy) • chicken (as a strip of meat or on a leg bone)—warm (i.e., freshly cooked) or cold • thin strips of beef, lamb or pork—warm (i.e., freshly cooked) or cold • fruit, such as pear, apple, banana, peach, nectarine, mango—either whole or as sticks • sticks of firm cheese, such as cheddar or Gloucester •breadsticks • rice cakes or toast “fingers”—on their own or with a homemade spread, such as hummus and tomato, or cottage cheese And, if you want to be a bit more adventurous, try making your own versions of: • meatballs or mini-burgers • lamb or chicken nuggets • fishcakes or fish fingers • falafels • lentil patties • rice balls (made with sushi rice, or basmati rice with dhal) Remember, you don’t need to use recipes specifically designed for babies, provided you’re careful to keep salt and sugar to a minimum.
Gill Rapley (Baby-Led Weaning: The Essential Guide to Introducing Solid Foods and Helping Your Baby to Grow Up a Happy and Confident Eater)
The feast is family-style, of course. Every six-person section of the table has its own set of identical dishes: garlicky roasted chicken with potatoes, a platter of fat sausages and peppers, rigatoni with a spicy meat sauce, linguine al olio, braised broccoli rabe, and shrimp scampi. This is on top of the endless parade of appetizers that everyone has been wolfing down all afternoon: antipasto platters piled with cheeses and charcuterie, fried arancini, hot spinach and artichoke dip, meatball sliders. I can't begin to know how anyone will touch the insane dessert buffet... I counted twelve different types of cookies, freshly stuffed cannoli, zeppole, pizzelles, a huge vat of tiramisu, and my favorite, Teresa's mom's lobster tails, sort of a crispy, zillion-layered pastry cone filled with chocolate custard and whipped cream.
Stacey Ballis (How to Change a Life)
The curious fact about Oxo cubes is that we have probably never really needed them. These little cubes of salt, beef extract and flavourings were, and I suppose still are, used to add ‘depth’ to stews, gravies and pie fillings made with ‘inferior’ meat. Two million are sold in Britain each day. Yet any half-competent cook knows you can make a blissfully flavoursome stew with a bit of scrag and a few carrots, without recourse to a cube full of chemicals and dehydrated cow. Apart from showing disrespect to the animal that has died for our Sunday lunch (imagine bits of someone else being added to your remains after you have been cremated), the use of a strongly seasoned cube to ‘enhance’ the gravy successfully manages to sum up all that is wrong about the British attitude to food. How could we fail to understand that the juices that drip from a joint of decent meat as it cooks are in fact its heart and soul, and are individual to that animal. Why would anyone need to mask the meat’s natural flavour? By making every roast lunch taste the same, smothering the life out of the natural pan juices seems like an act of culinary vandalism, and people did, and still do, just that on a daily basis.
Nigel Slater (Eating for England: The Delights and Eccentricities of the British at Table)
It was almost Christmas, and Renzo was preparing all the delicacies Florentines must eat at the festival: roast eels, goose, fancy cakes with marzipan frills, and a kind of minced pie they call Torta di Lasagna, stuffed with meats and raisins and nuts.
Martine Bailey (An Appetite for Violets)
So on Christmas morning I was up at five o'clock, making the fire as bright as a furnace, baking minc'd pies and boiling plum puddings the size of Medici cannonballs, and setting three sides of roast beef to turn on the spits. Soon I breathed again that steam that tells the soul it is Christmas, and all the year' work done, and time for feasting; the smell of oranges, sugarplums and cloves, all mingled with roasting meats.
Martine Bailey (An Appetite for Violets)
On the one hand, there was the primeval institution of the sacrifice and the egalitarian distribution and communal consumption of its roast meat—a ritual expression of tribal solidarity before deity probably inherited from the most distant Indo-European past.9 This was the institution that governed the “long-term transactional order.” On the other, there were the conventions of reciprocal gift-exchange and of booty distribution. These were the rules that governed the “short-term transactional order,” concerned not with cosmic order and harmony between the classes but with the more mundane matter of ensuring that the everyday business of primitive society—drinking and hunting when at peace; rape and pillage when at war—did not dissolve into chaos.
Felix Martin (Money: The Unauthorized Biography)
robber steak”—bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks and roasted over the fire, in the simple style of the London cat’s-meat. The wine was Golden Mediasch, which produces a queer sting on the tongue, which is, however, not disagreeable.
Bram Stoker (Dracula)
His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almond, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.
Allegra Goodman (The Cookbook Collector)
Sentimentally, he thought of Jess. Irrationally, he despaired of having her. But this was not a question of pursuit. Raj would laugh at him, and Nick would look askance. His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almonds, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.
Allegra Goodman (The Cookbook Collector)
Avis puts aside the 'Saint-Honore' and decides to embark on a new pastry. She's assembling ingredients when the phone rings in the next room. She ignores it as she arranges her new mise en place. This recipe is constructed on a foundation of hazelnuts- roasted, then roughed in a towel to help remove skins. These are ground into a gianduja paste with shaved chocolate, which she would normally prepare in her food processor, but today she would rather smash it together by hand, using a meat tenderizer on a chopping block. She pounds away and only stops when she hears something that turns out to be Nina's voice on the answering machine: "Ven, Avis, you ignoring me? Contesta el telefono! I know you're there. Ay, you know what- you're totally impossible to work for..." Avis starts pounding again. Her assistants never last more than a year or two before something like this happens. They go stale, she thinks: everything needs to be turned over. Composted. She feels invigorated, punitive and steely as she moves through the steps of the recipe. It was from one of her mother's relatives, perhaps even Avis's grandmother- black bittersweets- a kind of cookie requiring slow melting in a double boiler, then baking, layering, and torching, hours of work simply to result in nine dark squares of chocolate and gianduja tucked within pieces of 'pate sucree.' The chocolate is a hard, intense flavor against the rich hazelnut and the wisps of sweet crust- a startling cookie. Geraldine theorized that the cookie must have been invented to give to enemies: something exquisitely delicious with a tiny yield. The irony, from Avis's professional perspective was that while one might torment enemies with too little, it also exacted an enormous labor for such a small revenge.
Diana Abu-Jaber (Birds of Paradise)
Jess herself had not eaten fowl or roast or even fish in years, but the books awakened memories of turkey and thick gravy, and crab cakes, and rib-eye roasts. Redolent of smoke and flame, the recipes repelled and also reminded her of pink and tender meat, and breaking open lobster dripping with sweet butter, and sucking marrow out of the bones.
Allegra Goodman (The Cookbook Collector)
Carbonado was a method of cutting and notching meat for more even cooking. The term was derived from carbone, the Italian for charcoal. One 1615 recipe for beef carbonado came with a warning: “indeed a dish used most for wantonness!” … He scotched him and notched him like a carbonado. CORIOLANUS, 4.5 Prime Rib Roast with Orange-Glazed Onions SERVES 6 TO ROAST a Fillet of Beef,” as indicated in the original recipe, meant skewering and turning it on a spit before an open fire.
Francine Segan (Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook)
Elliot, that was amazing." The meal has been spectacular. We started with a salad of fennel, golden beets, and grapefruit. He did a veal roast with a classic shallot-cognac pan sauce, smooth with butter and brightened with thyme and parsley, the meat perfectly cooked, still rosy in the middle, with a great crisp brown sear on the outside. An interesting dish of fregola, toasted pearl pasta that is one of my favorite ingredients, cooked with sweet corn he charred on the grill, and chives. And simple steamed asparagus. Everything cooked perfectly, well seasoned, and full of soul.
Stacey Ballis (Out to Lunch)
Buttermilk Fried Chicken PREP TIME: 7 MINUTES / COOK TIME: 20 TO 25 MINUTES / SERVES 4 370°F FRY FAMILY FAVORITE Fried chicken is perhaps the most decadent of fried foods. But many people don’t make it at home because oil splatters everywhere when you fry chicken. And it’s just not healthy to eat it too often. The air fryer comes to the rescue with this wonderful adaptation. 6 chicken pieces: drumsticks, breasts, and thighs 1 cup flour 2 teaspoons paprika Pinch salt Freshly ground black pepper ⅓ cup buttermilk 2 eggs 2 tablespoons olive oil 1½ cups bread crumbs 1. Pat the chicken dry. In a shallow bowl, combine the flour, paprika, salt, and pepper. 2. In another bowl, beat the buttermilk with the eggs until smooth. 3. In a third bowl, combine the olive oil and bread crumbs until mixed. 4. Dredge the chicken in the flour, then into the eggs to coat, and finally into the bread crumbs, patting the crumbs firmly onto the chicken skin. 5. Air-fry the chicken for 20 to 25 minutes, turning each piece over halfway during cooking, until the meat registers 165°F on a meat thermometer and the chicken is brown and crisp. Let cool for 5 minutes, then serve. Variation tip: You can marinate the chicken in buttermilk and spices such as cayenne pepper, chili powder, or garlic powder overnight before you cook it. This makes the chicken even more moist and tender and adds flavor. Per serving: Calories: 644; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 214mg; Sodium: 495mg; Carbohydrates: 55g;
Linda Johnson Larsen (The Complete Air Fryer Cookbook: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast with Your Air Fryer)
Tina, who clearly had it in mind to dazzle her new husband in the kitchen, wanted desperately to learn the secrets of Angelina's red gravy. So they picked a Sunday afternoon soon after New Year's and Angelina hauled out her mother's old sausage grinder and stuffer. Gia had volunteered to make the trip to the butcher's shop and brought back good hog casings, a few pounds of beautifully marbled pork butt and shoulder glistening with clean, white fat, and a four-pound beef chuck roast. It wasn't every that the grinder came out for fresh homemade sausages and meatballs, but it wasn't every day that Gia and Angelina teamed up to pass on the Mother Recipe to the next generation. Gia patiently instructed Tina on the proper technique for flushing and preparing the casings, then set them aside while Angelina showed her how to build the sauce: start with white onion, fresh flat-leaf parsley, and deep red, extra-sweet frying peppers; add copious amounts of garlic (chopped not so finely); season with sea salt, crushed red pepper, and freshly ground black pepper; simmer and sweat on a medium flame in good olive oil; generously sprinkle with dried herbs from the garden (palmfuls of oregano, rosemary, and basil); follow with a big dollop of thick, rich tomato paste; cook down some more until all of the ingredients were completely combined; pour in big cans of fresh-packed crushed tomatoes and a cup of red wine (preferably a Sangiovese or a Barolo); reseason, finish with fresh herbs; bring to a high simmer, then down to a low flame; walk away.
Brian O'Reilly (Angelina's Bachelors)
Around me shone the kitchen I'd worked in each day: the copper pans hung neatly, the scratched wooden table and neat blue plates set in rows on the dresser. I got up to rake out the cinders and suddenly clutched at the black stone of the hearth. How long was it since as a new girl I'd first spiked a fowl and set it to roast on that fire? What great sides of beef had we roasted on the smoke-jack, while bacon dangled on hooks, and meat juices basted puddings as light as eggy clouds? Never, in all my ten years at Mawton, had I let that fire die out. Every dawn, in winter or summer, I'd riddled the dying embers and set new kindling on the top. I touched the rough stone and let my cheek press on its everlasting warmth, wishing I could take that loyal fire with me. Foolish, I know, but a fire is a cook's truest friend. It was a good fire at Mawton: blackened with hundreds of years of smoking hot dinners. I think no heathen ever worshipped fire like a cook. So I kissed the smutty hearth wall and packed instead my little tinderbox, to light new fires I knew not where.
Martine Bailey (An Appetite for Violets)
Loretta awoke shortly after dawn, alone in a cocoon of fur. She had only the haziest memory of Hunter carrying her to bed after making love to her last night. She sat up, clutching the buffalo robe to her naked breasts. Her clothing lay neatly folded on the foot of the bed, the rawhide wrappings for her braids resting on top. Her blond hair fascinated Hunter, and he had never yet made love to her without first unfastening her braids. A sad smile touched her mouth. Hunter, the typical slovenly Indian, picking up after his tosi wife. She had been so wrong about so many things. She hugged her knees and rested her chin on them, gazing sightlessly into the shadows, listening to the village sounds. A woman was calling her dog. Somewhere a child was crying. The smell of roasting meat drifted on the breeze. Familiar sounds, familiar smells, the voices of friends. When had the village begun to seem like home? Loretta closed her eyes, searching desperately within herself for her own identity and memories, but white society was no longer a reality to her. Hunter had become the axis of her world, Hunter and his people. Amy lay sleeping on her pallet a short distance away. Loretta listened to her even breathing. Amy, Aunt Rachel, home. Could she return there now and pick up the threads of her old life? The answer wasn’t long in coming. Life without Hunter would be no life at all.
Catherine Anderson (Comanche Moon (Comanche, #1))
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.
Stacey Ballis (Off the Menu)
Here on this grass-plot, in this very place, To come and sport: her peacocks fly amain … THE TEMPEST, 4.1 Peacock, long a symbol of nobility and immortality, was one of the most esteemed feast foods in Shakespeare’s time. Served roasted and placed back in its feathers, it was then dusted with real gold. Metal rods were inserted into the bird’s body so that it remained upright and seemingly alive. The peacock would be made to appear to breathe fire by the cook’s trick of placing a bit of camphor-soaked cotton in its mouth and lighting it just before serving. Despite these elaborate preparations, peacock was not considered tasty. Wrote one 1599 author, “Peacocke, is very hard meate, of bad temperature, and as evil juyce.
Francine Segan (Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook)
Asses, fools, dolts! chaff and bran, chaff and bran! porridge after meat! TROILUS AND CRESSIDA, 1.2 ...................................... The English ate soup, or porridge as they called it, with the first course and considered it absurd to serve it following the meat course. However, for the rest of Europe, pottage accompanied the second or third course of roast meats. In general, pottage and broth were more popular in England than in the warmer Mediterranean countries.
Francine Segan (Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook)
VEGETABLE BEEF SOUP Making this soup with roast beef you’ve saved from another meal (maybe Easy Roast Beef) cuts down on both prep time and cooking time. Even people who think they don’t like leftovers will enjoy this soup, which gets lots of flavor from fresh produce. SERVES 6 | 1 cup per serving Cooking spray 1 medium onion, chopped 1 medium rib of celery, diced 1 medium carrot, sliced 1½ teaspoons chopped fresh oregano or ½ teaspoon dried, crumbled 2 medium garlic cloves, minced ½ teaspoon dried thyme, crumbled 4 cups Beef Broth or commercial fat-free, no-salt-added beef broth 1 cup chopped cooked lean roast beef, cooked without salt, all visible fat discarded 1 cup cut fresh or frozen green beans 1 medium tomato, chopped Pepper to taste Lightly spray a Dutch oven with cooking spray. Cook the onion, celery, carrot, oregano, garlic, and thyme over medium heat for 4 minutes, or until the onion is soft, stirring occasionally. Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer, covered, for 30 minutes, or until the vegetables are tender. COOK’S TIP ON THICKENING SOUP To thicken and enrich most kinds of soup, either add some vegetables if none are called for or use more vegetables than the recipe specifies. Once they’ve cooked, transfer some or all of the vegetables to a food processor or blender and process until smooth, adding a little liquid if needed. Stir the processed vegetables back into the soup. PER SERVING calories 70 total fat 1.0 g saturated 0.5 g trans 0.0 g polyunsaturated 0.0 g monounsaturated 0.5 g cholesterol 13 mg sodium 46 mg carbohydrates 6 g fiber 2 g sugars 3 g protein 9 g calcium 35 mg potassium 304 mg dietary exchanges 1 vegetable 1 very lean meat
American Heart Association (American Heart Association Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet)
The market smelled of hay and roasted nuts; she bought a newspaper cone of almonds from a woman stirring them over an open fire. She bought thick sandy leeks, a rope of garlic and a pound of tomatoes; she bought a long batard of sourdough bread, a dozen bluish speckled eggs, a jar of cream, because now she had a refrigerator and could keep such things for more than an hour or two. She lifted the paper lid of the cream and tasted it, wiping her mouth with the back of her hand; she remembered the pillowy clouds of Gruyère grated onto her piece of waxed paper at Les Halles, the cheese maker young and handsome and milk-fed himself; he tried to teach her the French for being in love with him: mon cocotte, mon chouchou, ma petit lapin, Madame, s'il vous plaît. She walked the stalls, and on the edge of the market, a fishmonger laid out his catch on two blocks of ice: strange curled squids and spider crabs, silvery piles of sardines, their eyes still sparkling, thick slabs of some white-meated fish, its head as big as a dinner plate.
Ashley Warlick (The Arrangement)
Dash Counters “Whatever is like tofu You can slice, dice, fry, roast Grill, glaze Sauté it But it’s still tofu And don’t nobody want it” “What do you want then?” “The meat, honey: the truth
Lola St. Vil (Girls Like Me)
On the table behind the built-in bar stood opened bottles of gin, bourbon, scotch, soda, and other various mixers. The bar itself was covered with little delicacies of all descriptions: chips, dips, and little crackers and squares of bread laced with the usual dabs of egg salad and sardine paste. There was a platter of delicious fried chicken wings and a pan of potato-and-egg salad dressed with vinegar. Bowls of lives and pickles surrounded the main dishes, along with trays of red crabapples and little sweet onions on toothpicks. But the centerpiece of the whole table was a huge platter of succulent and thinly sliced roast beef set into an underpan of cracked ice. Upon the beige platter each slice of rare meat had been lovingly laid out and individually folded up into a vulval pattern with a tiny dab of mayonnaise at the crucial apex. The pink-brown folded meat around the pale cream-yellow dot formed suggestive sculptures that made a great hit with all the women present. Petey– at whose house the party was being given and the creator of the meat sculptures– smilingly acknowledged the many compliments on her platter with a long-necked graceful nod of her elegant dancer’s head.
Audre Lorde (Zami)
Cancer Institute as “chemicals formed when muscle meat, including beef, pork, fish, and poultry, is cooked using high-temperature methods.”52 These cooking methods include roasting, pan frying, grilling, and baking. Eating boiled meat is probably the safest. People who eat meat that never goes above 212 degrees Fahrenheit produce urine and feces that are significantly less DNA-damaging compared to those eating meat dry-cooked at higher temperatures.53 This means they have fewer mutagenic substances flowing through their bloodstreams and
Michael Greger (How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease)
A few days before the club, Stevie and Erin produced the wares of their dumpster dives. New potatoes, udon noodles, shiitake mushrooms, raspberry doughnuts, baked meringues, feta cheese, frozen peas, farfalle pasta, tomato puree, tinned salmon, plus a load of day-old radishes. "The most important part of any dumpster dive," Erin said, moving her hand expansively over the food, "is showing off what you have found." I processed the food as she'd taught me: cleaning the packaging with diluted bleach and soaking the vegetables in a vinegar-water solution. In the large chrome restaurant kitchen, I spread it all out across the counter and thought about what I'd make. We had bought just one extra ingredient: enormous cuts of T-bone steak. We thought red meat should be a prerequisite for all Supper Clubs. An element of spontaneity had also been agreed on, with no set menu, no dietary requirements- just eat whatever's in front of you and be sure to eat it all. The plan was to spend all night at the restaurant, waiting hours between courses. I made grilled potatoes and spiced salmon for the first course. I roasted radishes and topped them with crumbled feta for the second. Cold noodle salad with shiitake mushrooms and peas for the third, and T-bone steaks cooked rare, with a side of garlic-tomato pasta, for the main course. For dessert I made a strange sort of Eton mess, with chunks of torn doughnuts and smashed meringue covered in cream and sugar.
Lara Williams (Supper Club)
My favorite idea to come out of the world of cultured meat is the 'pig in the backyard.' I say 'favorite' not because this scenario seems likely to materialize but because it speaks most directly to my own imagination. In a city, a neighborhood contains a yard, and in that yard there is a pig, and that pig is relatively happy. It receives visitors every day, including local children who bring it odds and ends to eat from their family kitchens. These children may have played with the pig when it was small. Each week a small and harmless biopsy of cells is taken from the pig and turned into cultured pork, perhaps hundreds of pounds of it. This becomes the community's meat. The pig lives out a natural porcine span, and I assume it enjoys the company of other pigs from time to time. This fantasy comes to us from Dutch bioethicists, and it is based on a very real project in which Dutch neighbourhoods raised pigs and then debated the question of their eventual slaughter. The fact that the pig lives in a city is important, for the city is the ancient topos of utopian thought. The 'pig in the backyard' might also be described as the recurrence of an image from late medieval Europe that has been recorded in literature and art history. This is the pig in the land of Cockaigne, the 'Big Rock Candy Mountain' of its time, was a fantasy for starving peasants across Europe. It was filled with foods of a magnificence that only the starving can imagine. In some depictions, you reached this land by eating through a wall of porridge, on the other side of which all manner of things to eat and drink came up from the ground and flowed in streams. Pigs walked around with forks sticking out of backs that were already roasted and sliced. Cockaigne is an image of appetites fullfilled, and cultured meat is Cockaigne's cornucopian echo. The great difference is that Cockaigne was an inversion of the experience of the peasants who imagined it: a land where sloth became a virtue rather than a vice, food and sex were easily had, and no one ever had to work. In Cockaigne, delicious birds would fly into our mouths, already cooked. Animals would want to be eaten. By gratifying the body's appetites rather than rewarding the performance of moral virtue, Cockaigne inverted heaven. The 'pig in the backyard' does not fully eliminate pigs, with their cleverness and their shit, from the getting of pork. It combines intimacy, community, and an encounter with two kinds of difference: the familiar but largely forgotten difference carried by the gaze between human animal and nonhuman animal, and the weirder difference of an animal's body extended by tissue culture techniques. Because that is literally what culturing animal cells does, extending the body both in time and space, creating a novel form of relation between an original, still living animal and its flesh that becomes meat. The 'pig in the backyard' tries to please both hippies and techno-utopians at once, and this is part of this vision of rus in urbe. But this doubled encounter with difference also promises (that word again!) to work on the moral imagination. The materials for this work are, first, the intact living body of another being, which appears to have something like a telos of its own beyond providing for our sustenance; and second, a new set of possibilities for what meat can become in the twenty-first century. The 'pig in the backyard' is only a scenario. Its outcomes are uncertain. It is not obvious that the neighbourhood will want to eat flesh, even the extended and 'harmless' flesh, of a being they know well, but the history of slaughter and carnivory on farms suggests that they very well might. The 'pig in the backyard' is an experiment in ethical futures. The pig points her snout at us and asks what kind of persons we might become.
Benjamin Aldes Wurgaft (Meat Planet: Artificial Flesh and the Future of Food)
Despite the challenges, S'Apposentu slowly bloomed into one of Cagliari's most important restaurants. Roberto brought with him the hundreds of little lessons he had learned on the road and transposed them onto Sardinian tradition and terreno. He turned roasted onions into ice cream and peppered it with wild flowers and herbs. He reimagined porceddu, Sardinia's heroic roast pig, as a dense terrine punctuated with local fruits. He made himself into a master: of bread baking, cheese making, meat curing. In 2006, Michelin rewarded him with a star, one of the first ever awarded in Sardinia.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture)
The inside of the tavern was well lit and filled with men and women in plain but sturdy clothes, most covered with some kind of fur, as though everyone worked with animals. They didn’t have the look of farmers. An odd stink rode under the scents of roasted meat and bread, but the food made his stomach grumble loudly. It was all he could do to keep from launching himself onto the nearest plate. Conversation died as everyone stopped what they were doing and turned to look at him. “Ah, hello.” He gathered his courage. This was just like reading poetry, but subtract poems and add people casually placing hunting knives and daggers on their tables. One of the women was filing her fingernails into sharp points, like claws. Just like reading poetry. G regathered his courage and strode to the far end of the room, toward the bar. He had to squeeze in between two burly men with tear-shaped scars on their faces. They all smelled vaguely like wet dog. A young man at the end of the bar leaned forward and smirked at him in a decidedly unpleasant manner. The bartender eyed him. “What do you want?” “I—” G had never needed to admit to not having money before. “I don’t suppose you have any work that needs doing around here?” “Work?” This fellow clearly had not so much brain as ear wax. “I could clean the tables or scrub the floor.” The bartender pointed to a haggard-looking serving wench, who scowled at him. “Nell here does that.” “Or I could peel potatoes. Or carrots. Or onions. Or any root vegetable, really.” G had never peeled anything before, but how hard could it be? “We have someone who does that, too,” the man said. “Why don’t you push off. This isn’t the place for you.” G would have suggested yet more menial tasks he’d never attempted, but at that moment, he put together the hints: the wet-dog smell; the fur on everyone’s clothes; the defensive/protective behavior when he, a stranger, entered. That, and they were eating beef. Cow. Possibly that village’s only cow. All at once, he knew. This was the Pack. “Er, yes, perhaps I should be pushing off, as you suggest—” he started to say. “Rat!” Someone near the door lurched from his chair, making it topple over behind him. “There’s a rat!” It couldn’t be Jane, he thought. He’d told her to stay put. “It’s not a rat, you daft idiot,” cried another. “It’s a squirrel!” “It’s some kind of weasel!” Bollocks. It was his wife. “It’s dinner, that’s what it is.” That was the man directly to G’s right. “And he’s a spy. Asking all those questions about vegetables.” “She’s clearly a ferret!” G yelled as he lunged toward the dear little creature dashing about on the floor. 
Cynthia Hand (My Lady Jane (The Lady Janies, #1))
You're kidding! Spiny lobster and banana mousse wrapped in Katafai dough and then roasted?! Something that should have been a weak grilled dessert turned into that fragrant of a masterpiece just by roasting it instead?! And taking a pressed and dried Vessie, reconstituting it with some water and then using it as a casing to braise meats?! I've never heard of that kind of cooking method! What's his thought process?! How does his mind even work?!
Yuto Tsukuda (食戟のソーマ 23 [Shokugeki no Souma 23] (Food Wars: Shokugeki no Soma, #23))
Впрочем, в этом есть, может быть, свой политический расчет: встретив истинно доброе и открытое сердце, люди вполне основательно полагают, что нашли сокровище, и желают приберечь его, как всякую другую хорошую вещь, каждый для себя. По-видимому, они воображают, что трубить о достоинствах такого человека — все равно что, грубо говоря, скликать гостей на жаркое, которым хотелось бы полакомиться в одиночку. Если это объяснение не удовлетворяет читателя, то я не знаю, чем еще объяснить постоянно наблюдающийся недостаток уважения к людям, делающим честь человеческой природе и приносящим величайшую пользу обществу. "История Тома Джонса, найденыша" But perhaps there may be a political reason for it: in finding one of a truly benevolent disposition, men may very reasonably suppose they have found a treasure, and be desirous of keeping it, like all other good things, to themselves. Hence they may imagine, that to trumpet forth the praises of such a person, would, in the vulgar phrase, be crying Roast-meat, and calling in partakers of what they intend to appl solely to their own use. If this reason does not satisfy the reader, I know no other means of accounting for the little respect which I have commonly seen paid to a character which really does great honour to human nature, and is productive of the highest good to society.
Henry Fielding (The History of Tom Jones, a Foundling)
He hefted the drill. “Now let me do the guy stuff while you go to the kitchen. Trust me, it’s a perfect arrangement.” “Luke’s going to cry,” I said darkly. “No, he won’t. He’ll love it.” To my disgust Luke didn’t make a sound, watching contentedly as Jack built the crib. I heated a plate of spaghetti and sauce, and set a place for Jack at the kitchen island. “C’mon, Luke,” I said, picking up the baby and carrying him into the kitchen. “We’ll entertain Cro-Magnon while he has his dinner.” Jack dug into the steaming pasta with gusto, making appreciative noises and finishing at least a third of it before coming up for air. “This is great. What else can you cook?” “Just the basics. A few casseroles, pasta, stew. I can roast a chicken.” “Can you do meat loaf?” “Yep.” “Marry me, Ella.” I looked into his wicked dark eyes, and even though I knew he was joking, I felt a wild pulse inside, and my hands trembled. “Sure,” I said lightly. “Want some bread?” -Jack & Ella
Lisa Kleypas (Smooth Talking Stranger (Travises, #3))
But no matter how tough a filming day can be, I’m grateful, and I look at it as getting paid to have dinner with my family. I am blessed. I’ve also realized, now that I’ve been blessed with a good paycheck, that I think I’m like my dad, and I really don’t care about money so much. It doesn’t make you happy. I had a great childhood, and I never even had my own bedroom. What does make you happy is doing for other people. Whether it’s taking fresh deer meat or ducks to some neighbors in need down the road or flying down to the Dominican Republic to help build an orphanage, it’s people that matter, not money. When I went to the Caribbean with Korie a while back to help build the orphanage, I came with bags full of new Hanes underwear and T-shirts. When I handed out those little packages, worth just a few bucks each, the kids literally fell to the ground, crying with happiness. They were the happiest, funniest little kids, grabbing my beard and smiling big. They have nothing, and some free underwear made them happy. It was a big wake-up call for me as I realized how much I have and how a little inconvenience like the Internet going out can ruin my day. I don’t want to live like that, like the world owes me a comfortable life and I’m not happy unless I have all the conveniences. I want to live a fulfilled life, and I want my kids to live a fulfilled life too. I want more for my kids. I want to show my kids how to have faith in Jesus, how to use the Bible as their guide to life, and when they grow up, I want my kids to change the world. I also want Jess and me to continue to learn how to love each other, and I want us to grow old together and be just like my mom and dad. My idea of happiness is being with my family in a cabin in the woods or at a campout, sitting around a campfire telling stories, roasting marshmallows, and watching the fireflies.
Jep Robertson (The Good, the Bad, and the Grace of God: What Honesty and Pain Taught Us About Faith, Family, and Forgiveness)
For chicken, beef, veal, or other meat-based stock, the method remains the same. You can just simmer chicken in water with the vegetables. That's known as white stock, Ted said. But you will get more flavor if you roast the bones first.
Kathleen Flinn (The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks)
Imagine… There’s a roast goose in Hong Kong—Mongkok, near the outskirts of the city, the place looks like any other. But you sink your teeth into the quickly hacked pieces and you know you’re experiencing something special. Layers of what can only be described as enlightenment, one extraordinary sensation after another as the popils of the tongue encounter first the crispy, caramelized skin, then air, then fat—the juicy, sweet yet savory, ever so slightly gamey meat, the fat just barely managing to retain its corporeal form before quickly dematerializing into liquid. These are the kinds of tastes and textures that come with year after year of the same man making the same dish. That man—the one there, behind the counter with the cleaver—hacking roast pork, and roast duck, and roast goose as he’s done since he was a child and as his father did before him. He’s got it right now for sure—and, sitting there at one of the white Formica tables, Cantonese pop songs oozing and occasionally distorting from an undersized speaker, you know it, too. In fact, you’re pretty goddamn sure this is the best roast goose on the whole planet. Nobody is eating goose better than you at this precise moment. Maybe in the whole history of the world there has never been a better goose. Ordinarily, you don’t know if you’d go that far describing a dish—but now, with that ethereal goose fat dribbling down your chin, the sound of perfectly crackling skin playing inside your head to an audience of one, hyperbole seems entirely appropriate.
Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)
Sarsaparilla boiled for one of Sybil’s tonics, overpowering the aroma of the roasting meat. Cora
Colson Whitehead (The Underground Railroad)
The first dishes, carried out on Barroni's exquisite silver platters, were a selection of marzipan fancies, shaped into hearts and silvered; a mostarda of black figs in spiced syrup; skewers of prosciutto marinated in red wine that I had reduced until it was thick and almost black; little frittate with herbs, each covered with finely sliced black truffles; whole baby melanzane, simmered in olive oil, a recipe I had got from a Turkish merchant I had met in the bathhouse. I set about putting the second course together. I heated two kinds of biroldi, blood sausages: one variety I had made pig's blood, pine nuts and raisins; the other was made from calf's blood, minced pork and pecorino. Quails, larks, grey partridge and figpeckers were roasting over the fire, painted with a sauce made from grape molasses, boiled wine, orange juice, cinnamon and saffron. They blackened as they turned, the thick sauce becoming a lovely, shiny caramel. There were roasted front-quarters of hare, on which would go a deep crimson, almost black sauce made from their blood, raisins, boiled wine and black pepper. Three roasted heads of young pigs, to which I had added tusks and decorated with pastry dyed black with walnut juice so that they resembled wild boar, then baked. Meanwhile, there was a whole sheep turning over the fire, more or less done, but I was holding it so that it would be perfect. The swan- there had to be a swan, Baroni had decided- was ready. I attached it to the armature of wire I had made, so that it stood up regally. The sturgeon, which I had cooked last night at home, and had finally set in aspic at around the fourth hour after midnight, was waiting in a covered salver. There were black cabbage leaves rolled around hazelnuts and cheese; rice porridge cooked in the Venetian style with cuttlefish ink; and of course the roebuck, roasting as well, but already trussed in the position I had designed for it.
Philip Kazan (Appetite)
The tour concluded with our buying the ingredients for shabu-shabu to enjoy that night with Tomiko and her husband. Sitting around the wooden table in Tomiko's kitchen, we drank frosty Kirin beers and munched on edamame, fresh steamed soybeans, nutty and sweet, that we pulled from their salt-flecked pods with our teeth. Then Tomiko set down a platter resplendent with gossamer slices of raw beef, shiitake mushrooms, cauliflower florets, and loamy-tasting chrysanthemum leaves to dip with long forks into a wide ceramic bowl of bubbling primary dashi. I speared a piece of sirloin. "Wave the beef through the broth," instructed Tomiko, "then listen." Everyone fell silent. As the hot dashi bubbled around the ribbon of meat, it really did sound as though it was whispering "shabu-shabu," hence the onomatopoeic name of the dish. I dipped the beef in a sauce of toasted ground sesame and soy and as I chewed, the rich roasted cream mingled with the salty meat juices. "Try this one," urged Tomiko, passing another sauce of soy and sesame oil sharpened with lemony yuzu, grated radish, and hot pepper flakes. I tested it on a puffy cube of warm tofu that Tomiko had retrieved from the dashi with a tiny golden wire basket. The pungent sauce invigorated the custardy bean curd.
Victoria Abbott Riccardi (Untangling My Chopsticks: A Culinary Sojourn in Kyoto)
Chicken Cacciatore I am a lover of braised meats, whether it’s pot roast or short ribs or beef brisket…or this beautiful stewed chicken dish. Just give me some meat, a pot with a lid, and some combination of liquid ingredients, and I’ll be eating out of your hand…as long as your hand is holding braised meat. That might have been the weirdest introductory sentence of any recipe I’ve ever written. Chicken cacciatore generally involves browning chicken pieces in a pot over high heat, then sautéing a mix of vegetables--onions, peppers, mushrooms, tomatoes--in the same pot. Spices are added, followed by a little wine and broth, and the chicken and veggies are allowed to cook together in the oven long enough for magic to happen… And magic does happen. I use chicken thighs for this recipe because I happen to love chicken thighs. But you can use a cut-up whole chicken or a mix of your favorite pieces. Just be sure to leave the skin on or you’ll regret it the rest of your life. Not that I’m dramatic or anything.
Ree Drummond (The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper!)
In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
While Venice cowered under the watchful eyes of soldiers, the kitchen staff kept busy preparing foreign dishes for the inquisitive doge's steady stream of scholarly guests. We served professors from some of the oldest universities (pork and buttered dumplings for one from Heidelberg, and pasta with a creamy meat sauce for another from Bologna), a renowned herbalist from France (rich cassoulet), a noted librarian from Sicily (cutlets stuffed with anchovies and olives), a dusky sorcerer from Egypt (marinated kebabs), a Florentine confidant of the late Savonarola (grilled fish with spinach), an alchemist from England (an overdone roast joint), and monk-copyists from all the major monasteries (boiled chicken and rice).
Elle Newmark (The Book of Unholy Mischief)
I've thought at length about stocks and leftovers. How much should I buy? What should I cook? How long should I keep it? I've thought about it and found an answer: do what you would for a large family. With fish: raw on the first day, cooked the next if it hasn't been eaten, made into terrine on the third and soup on the fourth. That's what my grandmother does. That's what most women do and no one's ever died from it. How do I know? It would have been in the paper. With meat it's the same, except I think tartar is a bit vulgar, so I cook my meat the day I buy it, then it becomes meatballs, soft little meatballs with coriander and cumin, celery tops, fronds of chervil, cream, lemon and tomatoes, roasted in garlic. There's no third chance for meat. Well there is and there isn't. I'm not allowed to write about it. With vegetables it's even more straightforward: raw, cooked, puréed, in soup, as stock. It's the same for fruits. Dairy products are such a help: they hold up well. I have a particular weakness for them. I trust them completely. Juices, of every sort, are kept separately in glass jugs. Very important, glass jugs. That's something else I got from my grandmother.
Agnès Desarthe (Chez Moi)
All around me, other dishes were taking shape: for the first service, a group of young girls were gilding candied plums, figs, oranges and apricots with fine gold leaf, and more gold was being smoothed onto sweet biscuits of fried dough cut into witty shapes and drenched in spiced syrup and rose water. There were torte of every kind: filled with pork belly and zucca; torte in the style of Bologna, filled with cheeses and pepper, and torte filled with capons and squabs. There were sausages, whole hams from all over the north of Italy. My suckling pigs were for the second service, alongside the lampreys, candied lemons wrapped in the finest sheet of silver, an enormous sturgeon in ginger sauce, a whole roast roebuck with gilded horns, cuttlefish cooked in their own ink.
Philip Kazan (Appetite)
I was curious about the foreign foods I would come to know as chorizo, fire-roasted piquillo peppers, La Mancha saffron sealed in blue clay jars, Serrano ham, and pickled eggplant. That kitchen smelled like a cross between my maestro's kitchen and Borgia's. It had the clean airiness I was accustomed to, but a tang of briny olives and smoked meats flavored the air.
Elle Newmark (The Book of Unholy Mischief)
Invest in an instant-read meat thermometer for roasting meats (and use it for smoking meats, too). Check large roasts in multiple spots, because one part can appear done while another is undercooked. An internal temperature variance of just a few degrees can mean the difference between juicy and dry. My rule of thumb for cooking a large roast is once its internal temperature hits 100°F, it’ll start climbing at a rate of about a degree a minute, if not faster. So if you’re aiming for medium-rare, around 118 to 120°F, then know that you’ve got about 15 minutes before it’s time to pull. Large roasts carry over about 15°F, while steaks and chops will carry over about 5°F, so account for this any time you pull meat off the heat.
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
You can't get into the real meat of hatred and eternal enmity without love and betrayal, without that, it's just an argument with occasional gun music. The good stuff, the all-obliterating all-annihilating one-for-the-novels mano-a-mano crackling on the pork roast, that has to come, as the hermits will tell you, from attachment.
Catherynne M. Valente (The Future is Blue)
Feelie Box—Cut a hole in a shoebox lid. Place spools, buttons, blocks, coins, marbles, animals, and cars in the box. The child inserts a hand through the hole and tells you what toy she is touching. Or, ask her to reach in and feel for a button or car. Or, show her a toy and ask her to find one in the box that matches. These activities improve the child’s ability to discriminate objects without the use of vision. “Can You Describe It?”—Provide objects with different textures, temperatures, and weights. Ask her to tell you about an object she is touching. (If you can persuade her not to look at it, the game is more challenging.) Is the object round? Cool? Smooth? Soft? Heavy? Oral-Motor Activities—Licking stickers and pasting them down, blowing whistles and kazoos, blowing bubbles, drinking through straws or sports bottles, and chewing gum or rubber tubing may provide oral satisfaction. Hands-on Cooking—Have the child mix cookie dough, bread dough, or meat loaf in a shallow roasting pan (not a high-sided bowl). Science Activities—Touching worms and egg yolks, catching fireflies, collecting acorns and chestnuts, planting seeds, and digging in the garden provide interesting tactile experiences. Handling Pets—What could be more satisfying than stroking a cat, dog or rabbit? People Sandwich—Have the “salami” or “cheese” (your child) lie facedown on the “bread” (gym mat or couch cushion) with her head extended beyond the edge. With a “spreader” (sponge, pot scrubber, basting or vegetable brush, paintbrush, or washcloth) smear her arms, legs, and torso with pretend mustard, mayonnaise, relish, ketchup, etc. Use firm, downward strokes. Cover the child, from neck to toe, with another piece of “bread” (folded mat or second cushion). Now press firmly on the mat to squish out the excess mustard, so the child feels the deep, soothing pressure. You can even roll or crawl across your child; the mat will distribute your weight. Your child will be in heaven.
Carol Stock Kranowitz (The Out-of-Sync Child: Recognizing and Coping with Sensory Processing Disorder)
The night before, Um-Nadia came over with her small wooden box stuffed with handwritten recipes, dishes Um-Nadia hadn't prepared or eaten in the thirty-five years since she and Mireille had left Lebanon. Some were recipes for simple, elegant dishes of rice pilafs and roasted meats, others were more exotic dishes of steamed whole pigeons and couscous or braised lambs' brains in broth. And they discussed ingredients and techniques until late in the night. Um-Nadia eventually fell asleep on the hard couch in the living room, while Sirine's uncle dozed across from her in his armchair. But Sirine stayed up all night, checking recipes, chopping, and preparing. She looked up Iraqi dishes, trying to find the childhood foods that she'd heard Han speak of, the sfeehas- savory pies stuffed with meat and spinach- and round mensaf trays piled with lamb and rice and yogurt sauce with onions, and for dessert, tender ma'mul cookies that dissolve in the mouth. She stuffed the turkey with rice, onions, cinnamon, and ground lamb. Now there are pans of sautéed greens with bittersweet vinegar, and lentils with tomato, onion, and garlic on the stove, as well as maple-glazed sweet potatoes, green bean casserole, and pumpkin soufflé.
Diana Abu-Jaber (Crescent)
The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.
Jennie Shortridge (Eating Heaven)
There is an art to the business of making sandwiches which it is given to few ever to find the time to explore in depth. It is a simple task, but the opportunities for satisfaction are many and profound: choosing the right bread for instance. The Sandwich Maker had spent many months in daily consultation and experiment with Grarp the baker and eventually they had between them created a loaf of exactly the consistency that was dense enough to slice thinly and neatly, while still being light, moist and having that fine nutty flavour which best enhanced the savour of roast Perfectly Normal Beast flesh. There was also the geometry of the slice to be refined: the precise relationships between the width and height of the slice and also its thickness which would give the proper sense of bulk and weight to the finished sandwich: here again, lightness was a virtue, but so too were firmness, generosity and that promise of succulence and savour that is the hallmark of a truly intense sandwich experience. The proper tools, of course, were crucial, and many were the days that the Sandwich Maker, when not engaged with the Baker at his oven, would spend with Strinder the Tool Maker, weighing and balancing knives, taking them to the forge and back again. Suppleness, strength, keenness of edge, length and balance were all enthusiastically debated, theories put forward, tested, refined, and many was the evening when the Sandwich Maker and the Tool Maker could be seen silhouetted against the light of the setting sun and the Tool Maker’s forge making slow sweeping movements through the air trying one knife after another, comparing the weight of this one with the balance of another, the suppleness of a third and the handle binding of a fourth. Three knives altogether were required. First there was the knife for the slicing of the bread: a firm, authoritative blade which imposed a clear and defining will on a loaf. Then there was the butter-spreading knife, which was a whippy little number but still with a firm backbone to it. Early versions had been a little too whippy, but now the combination of flexibility with a core of strength was exactly right to achieve the maximum smoothness and grace of spread. The chief amongst the knives, of course, was the carving knife. This was the knife that would not merely impose its will on the medium through which it moved, as did the bread knife; it must work with it, be guided by the grain of the meat, to achieve slices of the most exquisite consistency and translucency, that would slide away in filmy folds from the main hunk of meat. The Sandwich Maker would then flip each sheet with a smooth flick of the wrist on to the beautifully proportioned lower bread slice, trim it with four deft strokes and then at last perform the magic that the children of the village so longed to gather round and watch with rapt attention and wonder. With just four more dexterous flips of the knife he would assemble the trimmings into a perfectly fitting jigsaw of pieces on top of the primary slice. For every sandwich the size and shape of the trimmings were different, but the Sandwich Maker would always effortlessly and without hesitation assemble them into a pattern which fitted perfectly. A second layer of meat and a second layer of trimmings, and the main act of creation would be accomplished.
Douglas Adams (Mostly Harmless (Hitchhiker's Guide to the Galaxy, #5))
The Sandwich Maker would pass what he had made to his assistant who would then add a few slices of newcumber and fladish and a touch of splagberry sauce, and then apply the topmost layer of bread and cut the sandwich with a fourth and altogether plainer knife. It was not that these were not also skilful operations, but they were lesser skills to be performed by a dedicated apprentice who would one day, when the Sandwich Maker finally laid down his tools, take over from him. It was an exalted position and that apprentice, Drimple, was the envy of his fellows. There were those in the village who were happy chopping wood, those who were content carrying water, but to be the Sandwich Maker was very heaven. And so the Sandwich Maker sang as he worked. He was using the last of the year’s salted meat. It was a little past its best now, but still the rich savour of Perfectly Normal Beast meat was something unsurpassed in any of the Sandwich Maker’s previous experience. Next week it was anticipated that the Perfectly Normal Beasts would appear again for their regular migration, whereupon the whole village would once again be plunged into frenetic action: hunting the Beasts, killing perhaps six, maybe even seven dozen of the thousands that thundered past. Then the Beasts must be rapidly butchered and cleaned, with most of the meat salted to keep it through the winter months until the return migration in the spring, which would replenish their supplies. The very best of the meat would be roasted straight away for the feast that marked the Autumn Passage. The celebrations would last for three days of sheer exuberance, dancing and stories that Old Thrashbarg would tell of how the hunt had gone, stories that he would have been busy sitting making up in his hut while the rest of the village was out doing the actual hunting. And then the very, very best of the meat would be saved from the feast and delivered cold to the Sandwich Maker. And the Sandwich Maker would exercise on it the skills that he had brought to them from the gods, and make the exquisite Sandwiches of the Third Season, of which the whole village would partake before beginning, the next day, to prepare themselves for the rigours of the coming winter. Today he was just making ordinary sandwiches, if such delicacies, so lovingly crafted, could ever be called ordinary. Today his assistant was away so the Sandwich Maker was applying his own garnish, which he was happy to do. He was happy with just about everything in fact.
Douglas Adams (Mostly Harmless (Hitchhiker's Guide to the Galaxy, #5))
Sirine learned about food from her parents. Even though her mother was American, her father always said his wife thought about food like an Arab. Sirine's mother strained the salted yogurt through cheesecloth to make creamy labneh, stirred the onion and lentils together in a heavy iron pan to make mjeddrah, and studded joints of lamb with fat cloves of garlic to make roasted kharuf. Sirine's earliest memory was of sitting on a phone book on a kitchen chair, the sour-tart smell of pickled grape leaves in the air. Her mother spread the leaves flat on the table like little floating hands, placed the spoonful of rice and meat at the center of each one, and Sirine with her tiny fingers rolled the leaves up tighter and neater than anyone else could- tender, garlicky, meaty packages that burst in the mouth.
Diana Abu-Jaber (Crescent)
That's the roasting goat", her husband said. "Everything wasn't all prettied up. When you ate meat, it was like you were eating actual meat, the flesh of a dead animal, an animal that maybe had been licking your hand just a few hours before".
George Saunders (Pastoralia)
eye to the last upon the meat as it roasted, and suddenly. turned over on his back with a sepulchral cry of ‘Cuckoo!’ Since then I have been ravenless.
Charles Dickens (Major Works of Charles Dickens: Great Expectations; Hard Times; Oliver Twist; A Christmas Carol; Bleak House; A Tale of Two Cities)
The variety of wares was staggering: stacks of brown haddock fried in batter, pea soup crowded with chunks of salt pork, smoking-hot potatoes split and doused with butter, oysters roasted in the shell, pickled whelks, and egg-sized suet dumplings heaped in wide shallow bowls. Meat pasties had been made in half-circle shapes convenient for hand carrying. Dried red saveloy and polony sausages, cured tongue, and cuts of ham seared with white fat were made into sandwiches called trotters. Farther along the rows, there was an abundance of sweets: puddings, pastries, buns crossed with fat white lines of sugar, citron cakes, chewy gingerbread nuts dabbed with crackled icing, and tarts made with currants, gooseberries, rhubarbs, or cherries. Ransom guided Garrett from one stand to the next, buying whatever caught her interest: a paper cone filled with hot green peas and bacon, and a nugget of plum dough. He coaxed her to taste a spicy Italian veal stew called stuffata, which was so delicious that she ate an entire cup of it.
Lisa Kleypas (Hello Stranger (The Ravenels, #4))
So, putting aside the yucky ones, the positive smells of a dog for me are the next-day cold-stew smell of his meaty food, and the aroma of a roasted chicken right out of the oven, which will have him running to the kitchen like a rocket. The dry seed and hay hum of a pet shop, and the sickly rotting meat of his treats. Grassy fresh air and mud on long winter walks. The rubbery tang of the toys he likes to brutalize. The worn-in leather of his collar and lead. The sweet, musty smell of his velvety ears, which I love to stroke, and yes, I admit it, I kiss them. My scents for a dog are (a bit of a challenge in all honesty, but it's fun to stretch yourself sometimes!): Barbour For Him by Barbour Grass by The Library of Fragrance Dirt by The Library of Fragrance Cuir de Russie by Chanel Piper Leather by Illuminum Mûre et Musc by L'Artisan Parfumeur
Maggie Alderson (The Scent of You)
A whole rib roast (aka prime rib) consists of ribs 6 through 12. Butchers tend to cut the roast in two. We prefer the cut further back on the cow, which is closest to the loin and less fatty. This cut is referred to as the first cut, the loin end, or sometimes the small end because the meat and ribs get larger as they move up toward the shoulder. When ordering a three-rib roast, ask for the first three ribs from the loin end—ribs 10 through 12.
America's Test Kitchen (The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen)
Weighing each roast before and after confirmed our tasters’ impressions. The roast in the 250-degree oven lost 9.4 percent of its original weight. The roast cooked at 450 degrees shed 24.2 percent of its original weight, almost three times more than the slow-roasted beef. Put another way: The slow-roasted beef lost only 9 ounces of moisture during the roasting process while the high-temperature roasted beef lost 25 ounces. Since we had trimmed both roasts of exterior fat, these numbers represented moisture lost from the meat itself—no wonder the slow-roasted beef tasted so much juicier.
America's Test Kitchen (The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen)
Once people saw how a single teaspoon can bring out the fragrance of scallion and ginger and garlic, or how a light coating can amplify the smokiness of tender roast meat,"- here, he bunched up his fingertips and brought them to his lips-"how could they turn away?
Kirstin Chen (Soy Sauce for Beginners)
Big as a cart horse. Deep fetid marsh rot snot shit filth green. Traced out in scar tissue like embroidered cloth. Wings black and white and silver, heavy and vicious as blades. The Stink of it came choking. Fire and ash. Hot metal. Fear. Joy. Pain. There are dragons in the desert, said the old maps of the empire, and they had laughed and said no, no, not that close to great cities, if there ever were dragons there they are gone like the memory of a dream. Its teeth closed ripping on Gulius's arm, huge, jagged; its eyes were like knives as it twisted away with the arm hanging bloody in its mouth. It spat blood and slime and roared out flame again, reared up beating its wings. Men fell back screaming, armor scorched and molten, melted into burned melted flesh. The smell of roasting meat surrounded them. Better than steak. Gulius was lying somehow still alive, staring at the hole where his right arm had been. The dragons front legs came down smash onto his body. Plume of blood. Gulius disappeared. Little smudge of red on the green. A grating shriek as its claws scrabbled over hot stones. Screaming. Screaming. Beating wings. The stream rose up boiling. Two men were in the stream trying to douse burning flesh and the boiling water was in their faces and they were screaming too. Everything hot and boiling and burning, dry wind and dry earth and dry fire and dry hot scales, the whole great lizard body scorching like a furnace, roaring hot burning killing demon death thing.
Anna Smith Spark (The Court of Broken Knives (Empires of Dust #1))
This was Antonio's interpretation of "anything": succulent black olives, sun-dried tomatoes and marinated artichokes, three kinds of salami, tiny balls of fresh mozzarella, roasted cherry tomatoes, some kind of creamy eggplant dip that made her swoon, and a basket of warm focaccia.
Elin Hilderbrand (The Blue Bistro)
White soup, Roast Meat in Crumbs, Mutton Ragoo, Yorkshire Pudding, Chicken Pie, Mint Sauce, Apple Sauce, Bread Sauce, Marigold Tart
Martine Bailey (A Taste for Nightshade)
My freezer was always filled with things for emergencies, things like pot roast, beef bourguignon, lobster Newburg, creamed chicken, and meat or chicken or seafood was completely covered when it was frozen. That’s important. I kept frozen aspics and, of course, those lovely homemade soups that I cooked in great quantities and froze in separate containers. Apart from the soups, which simmer for hours, things should always be a little under-cooked because they’ll cook a bit more in the thawing and warming-up process.
Joan Crawford (My Way of Life)
Do you remember where the glory in Beowulf is?" I asked him. "It is out amid peril in strange lands pitted against monsters and the mothers of monsters. It isn't in the warm mead hall with roasted meats and the comfort of jesters and wenches.
Poe Ballantine (Love and Terror on the Howling Plains of Nowhere: A Memoir)
The skills she has chosen to hone are presentation and charm! Having traveled around the world experiencing so many cultures... she's learned that, at times, it's necessary to change up a dish's presentation... so that, for example, those not accustomed to cuisine such as Japanese... ... will still recognize its deliciousness by its presentation. "There." "Wooow! In a matter of seconds, that entire juicy tenderloin roast... ... has been transformed into a lovely, giant peony blossom! How beautiful! The gleam of the meat is like dew on petals... ... boosting the attractiveness of the dish two- no, threefold!" It's a refined expression of Megumi Tadokoro's hospitality. Her dishes will shine in the spotlight of this year's BLUE, I'm sure.
Yuto Tsukuda (食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34))
Lada hated herself for it, but she loved the food. Delicately spiced meats with cool, contrasting sauces, roasted vegetables, fresh fruits—every bite she enjoyed felt like treason. She should miss everything about Wallachia. She should hate everything about Edirne. But oh, the sweetness of the fruit. Perhaps she had a bit of Eve in her after all.
Kiersten White (And I Darken (The Conqueror's Saga, #1))
The main protagonist in the Christmas menu is the meat, which is either roast pork or duck—often both. It will be accompanied by boiled potatoes, or caramelized potatoes, stewed sweet-and-sour red cabbage, gravy, and pickled gherkins. Some have cream-stewed cabbage, sausages, and various types of bread, too. To complete the feast, we have a truly Danish invention: risalamande (it comes from the French ris à l’amande, and this makes it sound fancier) is half part-whipped cream, half part-boiled rice, with finely chopped almonds and topped with hot cherry sauce. Eating risalamande is not just a delicious experience, though. It is very much social. Because hidden in the big bowl of dessert is one whole almond.
Meik Wiking (The Little Book of Hygge: Danish Secrets to Happy Living)
This stuffing! He didn't use the standard Chou Farci filling of roast pork and onions. It's a stuffed chicken breast! He used breast meat from locally raised chickens... ... and filled it with morel mushrooms, asparagus, and foie gras that were sautéed together in beef grease... ... along with a mixture of diced chicken breast, egg, butter and cream that was pureed into a mousse. He then steamed the entire ensemble to perfection! The smooth, creamy mousse slides onto the tongue and melts... ... filling the mouth with the rich, savory flavor of chicken." "But most impressive of all is the cabbage leaf that wraps all of it together. Savoy cabbage... smelling strongly of grass when raw, it has a very delicate sweetness when cooked. Through blanching and steaming, he cooked it to perfection, accentuating all the strengths of the filling. The resulting delicate sweetness refines the overall taste of the dish by an order of magnitude... almost as if by magic!
Yuto Tsukuda (食戟のソーマ 4 [Shokugeki no Souma 4] (Food Wars: Shokugeki no Soma, #4))
Oskar pushed his spectacles to the bridge of his nose and eyed the tree. “Ah! Well! Let’s see…I can’t think of any forest creatures more dangerous than a toothy cow or a hound that are known to be good climbers. Of course, there could be snakes or snickbuzzards—we are closer to the mountains now, though not much. And then there are bugs. Stinging bugs like the—” “All right, then. That’s the plan.” Janner and Tink fetched firewood while Leeli and Nia rummaged through the packs to find pots and pans and the spices needed to make the dried diggle meat taste more like a pot roast. Once the fire was crackling nicely, they sat around it with nervous eyes on the forest.
Andrew Peterson (North! or Be Eaten)
If you have recently bought a deep-fryer, you will have to retire it with a heavy heart. A deep fryer will only add to the fat content in your food. Instead, choose cooking methods that limit fat while adding flavor. Try baking, roasting, broiling or grilling the meat. These are the best means by which the fat drains away. Favor the slow-cooking methods like steaming and roasting as they make the food more flavorful, maintain its nutritional
Jyothi Shenoy (Diabetes Diet)
hand. I was charged with organizing the messages: descriptions of the creatures, descriptions of their space vessels, descriptions of their conveyances, of their weapons, of their movements. Positions of our soldiers, of our allies’ soldiers. Troop movements. New arrivals of space vessels. Reports of casualties. Dear God, the casualties. And their descriptions. Charred piles of ash; bloodless carcases; crumpled, broken bodies; crushed jelly; roasted, dead meat. All…in these hands.
Stephanie Osborn (The Bunker)
Hillingham first saw the women by the dwile flonkers. He had spent the day walking around Dover's Hill, the shallow amphitheatre where the Cotswold Olimpick Games took place and had taken, he thought, some good photographs so far. The place was heaving and he had captured some of that, he hoped; the shifting bustle as people flocked from event to event and laughed and shouted and ate and drank. The sound of cymbals and mandolins and violins and guitars filled the air about the crowd, leaping around the brightly costumed figures and the smells of roasting meat and open fires. ("The Cotswold Olimpicks")
Reggie Oliver (Best New Horror 24 (The Mammoth Book of Best New Horror, #24))
Fillingham first saw the women by the dwile flonkers. He had spent the day walking around Dover's Hill, the shallow amphitheatre where the Cotswold Olimpick Games took place and had taken, he thought, some good photographs so far. The place was heaving and he had captured some of that, he hoped; the shifting bustle as people flocked from event to event and laughed and shouted and ate and drank. The sound of cymbals and mandolins and violins and guitars filled the air about the crowd, leaping around the brightly costumed figures and the smells of roasting meat and open fires. ("The Cotswold Olimpicks")
Reggie Oliver (Best New Horror 24 (The Mammoth Book of Best New Horror, #24))
Lean meats: beef (except ribs and rib eye), veal, grilled or roasted without oil or fat, buffalo, and venison, except cuts used for braising or stewing Organ meats: kidneys, liver, and tongue All poultry, except duck and goose, but without the skin Lean pork All fish—fatty, lean, white, oily, raw or cooked All shellfish Low-fat ham, sliced low-fat chicken Eggs Nonfat dairy products
Pierre Dukan (The Dukan Diet: 2 Steps To Lose The Weight, 2 Steps To Keep It Off Forever)
Better yet, why don’t you tell us why you’re here?” “Last time I checked, I live here, too,” Collin said. “Not you, that…that…,” Mr. Taylor said, pointing at me with his fork. “Pig!” Regan shouted at me. Collin’s head whipped around in her direction. “I’m sorry?” I asked, caught off guard. “Pig…do you want some of the roasted pig?” she asked, holding a platter of meat.
Nicole Gulla (The Lure of the Moon (The Scripter Trilogy, #1))
Nuts and seeds were third on the nutrient-density scale, with about one-third the score of organ meats. However, most nuts and seeds contain phytates, antinutrients that reduce the bioavailability of some of the minerals nuts and seeds contain. Fortunately, soaking nuts overnight and either dehydrating them (with a food dehydrator) or roasting them at low temperatures (150 to 170 degrees Fahrenheit) in an oven for four to eight hours breaks down much of this phytic acid and improves bioavailability. These methods also make nuts easier to digest, which is of particular benefit for those with sensitive digestive systems.
Chris Kresser (Your Personal Paleo Code: The 3-Step Plan to Lose Weight, Reverse Disease, and Stay Fit and Healthy for Life)
I once read a short story about some cannibals who didn't turn their victims into steaks and chops and roasts; they made them all into sausages. Because when you're eating a sausage you don't think so much about what you're eating. It's the same with communion wafers. .......... My point is, the miracle of the Holy Communion is when the priest turns these little white disks into the flesh of Jesus Christ. They call it transubstantiation. So, if you buy that, then the host the priest places on your tongue is actually a silver of Jesus meat. But they make the host as different from meat as they can, so even though communion is a form of cannibalism, nobody gets grossed out. Like with the sausages.
Pete Hautman (Godless)
Consume in unlimited quantities Vegetables (except potatoes and corn)—including mushrooms, herbs, squash Raw nuts and seeds—almonds, walnuts, pecans, hazelnuts, Brazil nuts, pistachios, cashews, macadamias; peanuts (boiled or dry roasted); sunflower seeds, pumpkin seeds, sesame seeds; nut meals Oils—extra-virgin olive, avocado, walnut, coconut, cocoa butter, flaxseed, macadamia, sesame Meats and eggs—preferably free-range and organic chicken, turkey, beef, pork; buffalo; ostrich; wild game; fish; shellfish; eggs (including yolks) Cheese Non-sugary condiments—mustards, horseradish, tapenades, salsa, mayonnaise, vinegars (white, red wine, apple cider, balsamic), Worcestershire sauce, soy sauce, chili or pepper sauces Others: flaxseed (ground), avocados, olives, coconut, spices, cocoa (unsweetened) or cacao
William Davis (Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health)
The food was slices of some kind of roast meat in a watery gravy,
Sophie Cleverly (The Whispers in the Walls (Scarlet and Ivy, Book 2))
At the kneading trough in the bakehouse, he and Philip pummeled maslin dough until the dull-skinned clods stretched and sprang. A scowling Vanian showed them how to make the airy-light manchet bread that the upper servants ate, then the pastes for meat-coffins and pie crusts. They baked flaking florentine rounds and set them with peaches in snow-cream or neats' tongues in jelly. They stood over the ovens to watch cat's tongue biscuits, waiting for the moment before they browned. John mixed the paste for dariole-cases, working the mixture with his fingertips, then filled them with sack creams and studded them with roasted pistachio nuts. In the fish house across the servants' yard, the two boys scaled and cleaned the yellow-green carp from the Heron Boy's ponds, unpacked barrels of herrings and hauled sides of yellow salt-fish onto the benches and beat them with the knotted end of a rope.
Lawrence Norfolk (John Saturnall's Feast)
Next thing she knew, Portia hurried into the Fairway Market on Broadway. The grocery store was unlike anything she had seen in Texas. Bins of fruit and vegetables lined the sidewalk, forming narrow entrances into the market. Inside, the aisles were crowded, no inch of space wasted. In the fresh vegetables and fruit section she was surrounded by piles of romaine and red-leaf lettuce, velvety thick green kale that gave away to fuzzy kiwi and mounds of apples. Standing with her eyes closed, Portia waited a second, trying not to panic. Then, realizing there was no help for it, she gave in to the knowing, not to the fluke meal inspired by Gabriel Kane, but to the chocolate cake and roast that had hit her earlier. She started picking out vegetables. Cauliflower that she would top with Gruyere and cheddar cheeses; spinach she would flash fry with garlic and olive oil. In the meat department, she asked for a standing rib roast to serve eight. Then she stopped. "No," she said to the butcher, her eyes half-closed in concentration, "just give me enough for four." Portia made it through the store in record time. Herbs, spices. Eggs, flour. Baking soda. A laundry of staples. At the last second, she realized she needed to make a chowder. Crab and corn with a dash of cayenne pepper. Hot, spicy.
Linda Francis Lee (The Glass Kitchen)
A great flood of aromas swamped the noise, thick as soup and foaming with flavors: powdery sugars and crystallized fruit, dank slabs of beef and boiling cabbage, sweating onions and steaming beets. Fronts of fresh-baked bread rolled forward then sweeter cakes. Behind the whiffs of roasting capons and braising bacon came the great smoke-blackened ham which hung in the hearth. Fish was poaching somewhere in a savory liquor at once sweet and tart, its aromas braided in twirling spirals... The silphium, thought John. A moment later it was lost in the tangle of scents that rose from the other pots, pans and great steaming urns. The rich stew of smells and tastes reaching into his memory to haul up dishes and platters.
Lawrence Norfolk (John Saturnall's Feast)
In each portside town, enticing aromas waft from every harborside taverna, mountaintop inn, and home. Not only do the Greeks appreciate good food, it is central to their culture. Produce markets spill over with fragrant local provender: grapes, cucumbers, lemons, and tomatoes, as well as sardines, shellfish, and lamb. Lunch--usually the largest meal of the day--begins after 2 P.M., and is followed by an ample siesta. The long work day resumes, and dinner begins after 9 P.M. It may last well into the night among friends: a glass of ouzo--accompanied by singing, guitar playing, and dancing--often ends the evening meal, postponing bedtime until the wee hours. Laughter and conversation flavor the food at every meal. The Mediterranean climate is conductive to year-round outdoor eating. In each home, a table on the patio or terrace takes pride of place. Many home cooks build outdoor ovens and prepare succulent roasted meats and flavorful, herb-scented potatoes that soak up the juice of the meat and the spritz of a lemon. Tavernas, shaded by grape arbors, are synonymous with Greece and its outdoor culinary culture. One of the greatest pleasures of the Greek Isles is enjoying a relaxing meal while breathing the fresh sea air and gazing out on spectacular vistas and blue waters.
Laura Brooks (Greek Isles (Timeless Places))
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.
Laura Brooks (Greek Isles (Timeless Places))
Marcus Aurelius had a version of this exercise where he’d describe glamorous or expensive things without their euphemisms—roasted meat is a dead animal and vintage wine is old, fermented grapes. The aim was to see these things as they really are, without any of the ornamentation. We
Ryan Holiday (The Obstacle is the Way: The Timeless Art of Turning Adversity to Advantage)
Arin was in the still room, trying to soothe the anxiety of a woman who was saying that she had just preserved the jams, and must all of them be used for the banquet, every last one? She didn’t think the Dacrans appreciated ilea fruit. Why serve something they wouldn’t love as much as the Herrani did? It would be best, surely, to keep at least those jars for winter. Trying to explain the politics of such lavish consumption tangled Arin up in frustrated half sentences, because it didn’t make much sense to him, either, to consume every edible thing in one night. And then he heard Roshar’s accented voice in Herrani drifting down the hall from the ktichens. “…you don’t understand. The piece of meat must be the finest, cut from the loin, seasoned with this spice, not that one…” Arin excused himself, told the woman he’d discuss jams later, and followed the prince’s voice. “…and it must be well roasted on the outside, almost charred, yet bloody inside. Bright pink. Listen. This is crucial. If anything goes wrong, the banquet will be ruined.” Arin entered the main kitchen to find the prince haranguing the head cook, who slid a half-lidded look of annoyed sufferance at Arin. “There you are.” Roshar beamed. “I need your help, Arin.” “For the preparation of meat?” “It’s very important. You must impress this importance upon your cook here. The fate of political relations between my country and yours hangs in the balance.” “Because of meat.” “It’s for his tiger,” said the cook. Arin palmed his face, eyes squeezed shut. “Your tiger.” “He’s very particular,” said Roshar. “You can’t bring the tiger to the banquet.” “Little Arin has missed me. I will not be parted from him.” “Would you consider changing his name?” “No.” “What if I begged?” “Not a chance.” “Roshar, the tiger has grown.” “And what a sweet big boy he is.” “You can’t bring him into a dining hall filled with hundreds of people.” “He’ll behave. He has the mien and manners of a prince.” “Oh, like you?” “I resent your tone.” “I’m not sure you can control him.” “Has he ever been aught but the gentlest of creatures? Would you deny your namesake the chance to bear witness to our victorious celebration? And, of course, to the vision of you and Kestrel: side by side, Herrani and Valorian, a love for the ages. The stuff of songs, Arin! How you’ll get married, and make babies--” “Gods, Roshar, shut up.
Marie Rutkoski (The Winner's Kiss (The Winner's Trilogy, #3))
Arin was in the still room, trying to soothe the anxiety of a woman who was saying that she had just preserved the jams, and must all of them be used for the banquet, every last one? She didn’t think the Dacrans appreciated ilea fruit. Why serve something they wouldn’t love as much as the Herrani did? It would be best, surely, to keep at least those jars for winter. Trying to explain the politics of such lavish consumption tangled Arin up in frustrated half sentences, because it didn’t make much sense to him, either, to consume every edible thing in one night. And then he heard Roshar’s accented voice in Herrani drifting down the hall from the ktichens. “…you don’t understand. The piece of meat must be the finest, cut from the loin, seasoned with this spice, not that one…” Arin excused himself, told the woman he’d discuss jams later, and followed the prince’s voice. “…and it must be well roasted on the outside, almost charred, yet bloody inside. Bright pink. Listen. This is crucial. If anything goes wrong, the banquet will be ruined.” Arin entered the main kitchen to find the prince haranguing the head cook, who slid a half-lidded look of annoyed sufferance at Arin. “There you are.” Roshar beamed. “I need your help, Arin.” “For the preparation of meat?” “It’s very important. You must impress this importance upon your cook here. The fate of political relations between my country and yours hangs in the balance.
Marie Rutkoski (The Winner's Kiss (The Winner's Trilogy, #3))
The sight of the table, arranged in a gigantic horseshoe, signalled emphatically that autumn was passing and winter was coming. Game in all possible forms and varieties dominated the delicacies heaped on great serving dishes and platters. There were huge quarters of boar, haunches and saddles of venison, various forcemeats, aspics and pink slices of meat, autumnally garnished with mushrooms, cranberries, plum jam and hawthorn berry sauce. There were autumn fowls–grouse, capercaillie, and pheasant, decoratively served with wings and tails, there was roast guinea fowl, quail, partridge, garganey, snipe, hazel grouse and mistle thrush. There were also genuine dainties, such as fieldfare, roasted whole, without having been drawn, since the juniper berries with which the innards of these small birds are full form a natural stuffing. There was salmon trout from mountain lakes, there was zander, there was burbot
Andrzej Sapkowski (The Lady of the Lake (The Witcher, #5))
Just so we’re clear. You die? I’m going to skin that bitch alive in the s’Hisbe tradition and send the strips back to your uncle. Then I’m going to spit-roast her carcass and chew the meat from her bones.” Rehv smiled a little, thinking it wasn’t cannibalism, because on a genetic level Shadows had as much in common with sympaths as humans did with chickens. “Hannibal Lecter motherfucker,” he murmured. “You know how we do.” Trez shook the water off his hand. “Symphaths… it’s what’s for dinner.” “You going to bust out the fava beans?” “Nah, but I might have a nice Chianti with her, and some pommes frites. I gotta have some tater with my meat. Come on, let’s get you under the water and wash that bitch’s stank off.” Trez
J.R. Ward (Lover Avenged (Black Dagger Brotherhood, #7))
The three ladies perused the menu. Muriel let out a sigh. "I don't like it when they give too much detail about the meat," she said, "It says here the roast pork is made from Gloucester Old Spot pigs that were raised at Tyler's Green Farm. I've been there and can picture the little piglets running around. It's put me off ordering that." "And the beef," Diana told her, not looking up, "They're serving Daisy. She had a happy life on the farm until an unfortunate accident with the combine harvester led to her being something delicious on your plate today." "Oh God," Muriel replied, "I think I'll have the spinach quiche.
Stuart Bone, Nothing Ventured
Sunday dinner at the Marsdens’ is more than a meal--it’s an occasion. I’m dressed accordingly, wearing a pale green sundress with a sweater to ward off the chill of the air-conditioning. “Well, I blame my mama, God rest her soul,” Laura Grace says with a sigh. “She never taught me how to cook. You have no idea how lucky you are, Jemma--you and Nan both. Your mama’s a great cook, and she made sure to teach you. You girls’ husbands are surely going to thank her one day.” It’s impossible to miss the pointed look she gives Ryder. He ignores her and continues to attack his own roast. He’s rolled up the sleeves of his white button-down shirt, but his tie is neat and his khakis perfectly pressed. He cuts off a slice of rare meat and brings it to his mouth. Chewing slowly, he fixes his gaze on the wall directly above my mother’s head. It’s clear that he, too, would rather be anywhere else right now--anywhere but here, a helpless victim of our mothers’ machinations. Laura Grace glances from him to me and back to him again. “Next year, when the two of you are off at Oxford, you better promise to drive over together each week for Sunday dinner, you hear?” “Now, c’mon, Laura Grace,” Mr. Marsden chides. “You know Ryder hasn’t made his decision yet. You’ve got to give the boy some space to figure it out.” She waves one hand in dismissal. “I know. But a mama can hope, can’t she? I’m sorry, but I just can’t imagine the two of them going off in different directions.” “There’s only one choice for the both of them, as far as I’m concerned,” my mom says. “It’s about time the Rebels get their football program back on track, and Ryder’s just the boy to do it--with Jemma cheering him on.” I can’t help but cringe, staring down at my plate. I mean, is this really what my mom dreams about? Is this the best she can imagine for me? For a moment, everyone continues to eat silently. The tension in the air is so thick you could cut it with a knife, but I doubt Mama or Laura Grace even notice.
Kristi Cook (Magnolia (Magnolia Branch, #1))
People imagined the Cockaigne ("Land of Plenty") menu as full of delectable meats such as hare, deer and wild boar . all which let themselves be caught. Grilled fish leaped out of rivers of wine onto your plate. Roast geese waddled down streets paved in pastry, just begging to be eaten. Flying pigs and buttered birds fell from the sky like rain, directly into people's mouths. People lived in edible houses made of pancake roofs and walls made of sausage.
Bob Eckstein (The History of the Snowman: From the Ice Age to the Flea Market)
In order to force it down, I cut myself a piece of meat. It’s already cold. It’s too tough for my taste, on the dry side. The beef that I eat usually melts in my mouth. But this roast has to be chewed, as if it actually used to be an animal’s muscles. Damn, what if it really is genuine?
Dmitry Glukhovsky (FUTU.RE)
We confit the leg and serve that with roasted fig and butternut chips, whatever, that's a different prep. But the breast we sear off, right, and the potatoes we slice thick and roast with a little thyme. Crisp up the duck skin, let the fat render, and a minute or two before you take it off the flame to rest, you brush the meat side with some mustard thinned with a little olive oil. You let the breast rest on the potatoes, mustard side down, for maybe two minutes before serving. The juices mingle with the mustard and the thyme and the olive oil on the potatoes, and boom- dish has a sauce by the time you serve it. It's a self-saucing dish.
Michelle Wildgen (Bread and Butter)
Her grandmother's cooking area was small- a tiny sink, no dishwasher, a bit of a counter- but out of it came tortellini filled with meat and nutmeg and covered in butter and sage, soft pillows of gnocchi, roasted chickens that sent the smell of lemon and rosemary slipping through the back roads of the small town, bread that gave a visiting grandchild a reason to unto the kitchen on cold mornings and nestle next to the fireplace, a hunk of warm, newly baked breakfast in each hand.
Erica Bauermeister (The School of Essential Ingredients)
city, ending again at the palace gate. “Bounds must always be walked to dawn first,” Belvarin had explained. “It is not the direction of the circle, but the direction of the first turn that matters—it must be the shortest way to the rising sun and the elvenhome kingdoms.” Now they were nearing the city’s margin, with forest beyond gardens and orchards. A cloud of birds rose singing from the trees—tiny birds, brilliantly colored, fluttering like butterflies. They swooped nearer, flew in a spiral over his head, and returned to the trees as the procession turned toward the river. Butterflies then took over, out of the gardens and orchards, arching over the lane, then settling on his shoulders and arms as lightly as air, as if he wore a cloak of jeweled wings. As they neared the river side of the city, the butterflies lifted away, and out of the water meadows rose flying creatures as brightly colored as the birds and butterflies … glittering gauzy wings, metallic greens, golds, blues, scarlet. Kieri put up his hand and one landed there long enough for him to see it clearly. Great green eyes, a body boldly striped in black, gold, and green, with a green tail. The head cocked toward him; he could see tiny jaws move. Was it talking? He could hear nothing, but the creature looked as if it were listening. It was a long walk, and his new boots—comfortable enough that morning—were far less so by the time they reached the palace gates again. He could smell the fragrance of roast meats and bread, but next he had the ritual visit to the royal ossuary, and spoke vows into that listening silence, to those who had given him bone and blood, vows no one else would hear. He came up again to find the feast spread in the King’s Ride, long tables stretching away into the distance. On either side, the trees rose up; he could feel them, feel their roots below the cushiony sod that welcomed his feet. His place lay at the farthest table, with
Elizabeth Moon (Oath of Fealty (Paladin's Legacy, #1))
26.2              Chicken (light meat, roasted, 3 oz.) 21.6              Salmon (Atlantic, wild, broiled, 3 oz.) 19.8           Beef short loin (Porterhouse, ⅛-in. fat, broiled, 3 oz.) 12.6           Eggs (2)  8.2           Milk, 1% (1 cup)
Joel Fuhrman (The End of Dieting: How to Live for Life)
I dined on what they called "robber steak"--bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks, and roasted over the fire, in simple style of the London cat's meat!
Bram Stoker (Dracula)
1 cup milk plus: 1. Small bowl cold cereal + blueberries + yogurt 2. 1 egg, scrambled or boiled + 1 slice toast + strawberries 3. 1 cut-up chicken sausage + toast + ½ banana 4. ½ bagel + cream cheese + raspberries 5. 1 slice ham on toast + ½ orange 6. ½ tortilla rolled up with cheese + melon + yogurt 7. Small bowl oatmeal + cut-up bananas and strawberries Lunch and Dinner 1. 1 salmon cake + carrots + rice 2. Fish pie + broccoli 3. 3 oz salmon + cup of pasta + peas 4. 2 fish sticks + cup couscous + veg 5. ½ breast of chicken + veg + small potato 6. Roast chicken + dumplings + veg 7. 1 meat or peanut-butter-and-jelly sandwich + apple + yogurt 8. 1 small homemade pizza + fruit 9. Pasta with tomato sauce and cheese + veg 10. Chicken risotto + veg 11. Ground beef + potato + peas 12. Small tuna pasta bake + veg 13. 4 meatballs + pasta + veg 14. Chicken stir-fry with veg + rice
Jo Frost (Jo Frost's Toddler Rules: Your 5-Step Guide to Shaping Proper Behavior)
Glass spotted another dog by the creek, and this one he did not spare. Soon he had a fire burning in the center of the hut. Part of the dog he roasted on a spit over the fire and part he boiled in the kettle. He threw corn into the pot with the dog meat and continued his search through the village.
Michael Punke (The Revenant (Peter Decker and Rina Lazarus))
Mashed potatoes have a best friend in this savory meat. The gravy for both only takes a few minutes to prepare from the drippings. You’ll love the marriage! Yield: 6 servings 1 (4-pound) boneless chuck roast, trimmed and cut in half 1 large yellow onion, peeled and chopped 1 ⅓ cups plus 3 tablespoons water, divided 1 (10.5-ounce) can condensed French onion soup 1 cup firmly packed brown sugar ½ cup Worcestershire sauce ¼ cup cider vinegar 6 garlic cloves, peeled and minced ¼ teaspoon black pepper 3 tablespoons cornstarch Place the roast in a lightly greased large slow cooker and surround it with the onions. In a medium bowl whisk together 1 ⅓ cups of the water with the soup, brown sugar, Worcestershire, vinegar, garlic, and pepper. Pour over the roast, cover, and cook on low for 8 hours. Remove the meat and place on a large cutting board. Cover with aluminum foil to keep warm. Skim the fat from the cooking liquid and pour into a small saucepan over high heat. In a small bowl whisk together the remaining 3 tablespoons of water and cornstarch until smooth. When the cooking liquid comes to a boil, gradually whisk in the cornstarch mixture. Cook and stir constantly for 2 minutes or until thickened. Meanwhile, slice the meat and transfer to a serving platter. Serve the warm gravy with
Tammy Algood (The Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes)
She’d never realized how much humans were controlled by their bodies. The thing nagged night and day. It was always too hot, too cold, too empty, too full, too tired… The key was discipline, she was sure. Auditors were immortal. If she couldn’t tell her body what to do, she didn’t deserve to have one. Bodies were a major human weakness. Senses, too. The Auditors had hundreds of senses, since every possible phenomenon had to be witnessed and recorded. She could only find five available now. Five ought to be easy to deal with. But they were wired directly into the rest of the body! They didn’t just submit information, they made demands! She’d walked past a stall selling roasted meats and her mouth had started to drool! The sense of smell wanted the body to eat without consulting the brain! But that wasn’t the worst part! The brain itself did its own thinking!
The current fast food fuss obscures the reality that such foods are ancient. Fried kibbeh, sausages, olives, nuts, small pizzas, and flat breads have been sold on the streets of Middle Eastern and North African cities for a cycle of centuries; Marco Polo reported barbequed meats, deep-fried delicacies, and even roast lamb for sale in Chinese markets.
Kenneth F. Kiple (A Movable Feast: Ten Millennia of Food Globalization)
The scent of roasting meat and pine needles mingled, tugging at my memories.
Karen Ann Hopkins (Embers (The Wings of War, #1))
Fighters from various factions, hungry for meat, soon realized the zoo had a ready supply. They kebabed the crane and the flamingo, roasting them over an open flame as zoo workers watched. They killed the two tigers for their pelts. One day a few fighters wanted to see how many bullets it took to kill an elephant. The answer: forty. Others stole the wooden fences from the zebra enclosure to feed fires. Animals died of starvation, of disease. The
Kim Barker (The Taliban Shuffle: Strange Days in Afghanistan and Pakistan)