Steak And Lobster Quotes

Alex reached for his menu. Jared snagged it before he could open it. "We're having Surf & Turf," Jared informed him. "Surf? Aw, man, you know how I feel about fish. OW!" Alex leaned to rub his leg, glaring across the table at Stevie. "Your boyfriend's buying steak and lobster? You smile sweet and make sure you thank him. Later. After I'm out of the truck.

Their politeness annoyed Thomas. He remembered stories of killers being put to death in the old days. They always got a last meal, too. As fancy as they wanted it. “I want steak,” he said, stopping to look at her. “And shrimp. And lobster. And pancakes. And a candy bar.” “I’m sorry—you’ll have to settle for a couple of sandwiches.” Thomas sighed. “Figures.

My patient needs lobster and steak—right away!” Turning back to her, he said, with a smile: “It’s on the way, but it may look more like a turkey sandwich.

I want steak," he said, stopping to look at her. "And shrimp. And lobster. And pancakes. And a candy bar". "I'm sorry, you'll have to settle for a couple of sandwiches". Thomas sighed."Figures".

Another common practice, the reps told us, was to take fancy meals to the entire doctor’s office (one of the perks of being a nurse or receptionist, I suppose). One doctor’s office even required alternating days of steak and lobster for lunch if the reps wanted access to the doctors. Even more shocking, we found out that physicians sometimes called the reps into the examination room (as an “expert”) to directly inform patients about the way certain drugs work. Hearing stories from the reps who sold medical devices was even more disturbing. We learned that it’s common practice for device reps to peddle their medical devices in the operating room in real time and while a surgery is under way. Janet and I were surprised at how well the pharmaceutical reps understood classic psychological persuasion strategies and how they employed them in a sophisticated and intuitive manner.

We started to snack on MREs (military “Meals, Ready to Eat”) we had in our packs. They were left over from the first deployment because no one ate MREs anymore. People were living in luxurious camps and eating meals prepared for them by kitchen staff. They had no need for MREs when they could have steak and lobster on Thursday nights. Well, we didn’t have access to that. We weren’t living in those camps. We were living in the midst of a war zone twenty-four hours a day, seven days a week. So there we were with these old MREs that had been in extreme cold and then extreme heat a few times over. I opened mine up and squeezed cheese onto a cracker. The cheese was green. I scraped the putrid green cheese, the color of baby vomit, off and ate the cracker. I was hungry and had no other options. The other guys ate the expired MREs and started vomiting. Enough guys got sick that we were rushed some new kosher MREs. Yes, saved by the kosher meal option.

Smith and Kemp bought a run-down restaurant on the beach that had formerly served burgers and fried clams, and they transformed it into the Blue Bistro, with seating for over a hundred facing the Atlantic Ocean. The only seats harder to procure than the seats at the blue granite bar are the four tables out in the sand where the Bistro serves its now-famous version of seafood fondue. (Or, as the kitchen fondly refers to it, the all-you-can-eat fried shrimp special.) Many of Ms. Kemp's offerings are twists on old classics, like the fondue. She serves impeccable steak frites, a lobster club sandwich, and a sushi plate, which features a two-inch-thick slab of locally caught bluefin tuna.

All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.

Hey,” I began, looking into his eyes. “I’m sorry I’ve been so…so pathetic since, like, the day we got married.” He smiled and took a swig of Dr Pepper. “You haven’t been pathetic,” he said. He was a terrible liar. “I haven’t?” I asked, incredulous, savoring the scrumptious red meat. “No,” he answered, taking another bite of steak and looking me squarely in the eye. “You haven’t.” I was feeling argumentative. “Have you forgotten about my inner ear disturbance, which caused me to vomit all across Australia?” He paused, then countered, “Have you forgotten about the car I rented us?” I laughed, then struck back. “Have you forgotten about the poisonous lobster I ordered us?” Then he pulled out all the stops. “Have you forgotten all the money we lost?” I refused to be thwarted. “Have you forgotten that I found out I was pregnant after we got back from our honeymoon and I called my parents to tell them and I didn’t get a chance because my mom left my dad and I went on to have a nervous breakdown and had morning sickness for six weeks and now my jeans don’t fit?” I was the clear winner here. “Have you forgotten that I got you pregnant?” he said, grinning. I smiled and took the last bite of my steak.

So to avoid the twin dangers of nostalgia and despairing bitterness, I'll just say that in Cartagena we'd spend a whole month of happiness, and sometimes even a month and a half, or even longer, going out in Uncle Rafa's motorboat, La Fiorella, to Bocachica to collect seashells and eat fried fish with plantain chips and cassava, and to the Rosary Islands, where I tried lobster, or to the beach at Bocagrande, or walking to the pool at the Caribe Hotel, until we were mildly burned on our shoulders, which after a few days started peeling and turned freckly forever, or playing football with my cousins, in the little park opposite Bocagrande Church, or tennis in the Cartagena Club or ping-pong in their house, or going for bike rides, or swimming under the little nameless waterfalls along the coast, or making the most of the rain and the drowsiness of siesta time to read the complete works of Agatha Christie or the fascinating novels of Ayn Rand (I remember confusing the antics of the architect protagonist of The Fountainhead with those of my uncle Rafael), or Pearl S. Buck's interminable sagas, in cool hammocks strung up in the shade on the terrace of the house, with a view of the sea, drinking Kola Roman, eating Chinese empanadas on Sundays, coconut rice with red snapper on Mondays, Syrian-Lebanese kibbeh on Wednesdays, sirloin steak on Fridays and, my favourite, egg arepas on Saturday mornings, piping hot and brought fresh from a nearby village, Luruaco, where they had the best recipe.

It’s so weird that it’s Christmas Eve,” I said, clinking my glass to his. It was the first time I’d spent the occasion apart from my parents. “I know,” he said. “I was just thinking that.” We both dug into our steaks. I wished I’d made myself two. The meat was tender and flavorful, and perfectly medium-rare. I felt like Mia Farrow in Rosemary’s Baby, when she barely seared a steak in the middle of the afternoon and devoured it like a wolf. Except I didn’t have a pixie cut. And I wasn’t harboring Satan’s spawn. “Hey,” I began, looking into his eyes. “I’m sorry I’ve been so…so pathetic since, like, the day we got married.” He smiled and took a swig of Dr Pepper. “You haven’t been pathetic,” he said. He was a terrible liar. “I haven’t?” I asked, incredulous, savoring the scrumptious red meat. “No,” he answered, taking another bite of steak and looking me squarely in the eye. “You haven’t.” I was feeling argumentative. “Have you forgotten about my inner ear disturbance, which caused me to vomit all across Australia?” He paused, then countered, “Have you forgotten about the car I rented us?” I laughed, then struck back. “Have you forgotten about the poisonous lobster I ordered us?” Then he pulled out all the stops. “Have you forgotten all the money we lost?” I refused to be thwarted. “Have you forgotten that I found out I was pregnant after we got back from our honeymoon and I called my parents to tell them and I didn’t get a chance because my mom left my dad and I went on to have a nervous breakdown and had morning sickness for six weeks and now my jeans don’t fit?” I was the clear winner here. “Have you forgotten that I got you pregnant?” he said, grinning. I smiled and took the last bite of my steak. Marlboro Man looked down at my plate. “Want some of mine?” he asked. He’d only eaten half of his. “Sure,” I said, ravenously and unabashedly sticking my fork into a big chuck of his rib eye. I was so grateful for so many things: Marlboro Man, his outward displays of love, the new life we shared together, the child growing inside my body. But at that moment, at that meal, I was so grateful to be a carnivore again.

the stylish simplicity of the food service made a lasting impression on me. They had no printed menu because there were just three entrees: Maine lobster, steak, and roast duckling. Years later I recalled that spare bill of fare in my first motto for McDonald’s—KISS—which meant, “Keep it simple, stupid.” Another

Here’s how these events work. As you stand in this beautifully groomed backyard next to huge platters of steaks, lobsters, and clams, you get interrogated by the high-dollar donors who pepper you with questions about what the party intends to do about the issue they consider to be the most important. How you respond to these questions about climate change and the Trans-Pacific Partnership determines the amount these donors will give. These are smart people who know a tremendous amount about the subject they’re questioning you on, so you cannot give vague answers. You have to be on your toes. You also have to look confident and casual and show that you are not manipulating or hiding anything.

A dog always knows where it can find food to eat, so it’ll come running look- ing for a fool to feed it. Honey, that’s not gospel; it’s fact.... And for years, I was that fool—feeding that stray not scraps but prime steak, lobster tail, crab legs, and whatever else comes to mind.

I began to delight in surprising adults with my refined palate and disgusting my inexperienced peers with what I would discover to be some of nature's greatest gifts. By the age of ten I had learned to break down a full lobster with my bare hands and a nutcracker. I devoured steak tartare, pâtés, sardines, snails baked in butter and smothered with roasted garlic. I tried raw sea cucumber, abalone, and oysters on the half shell. At night my mother would roast dried cuttlefish on a camp stove in the garage and serve it with a bowl of peanuts and a sauce of red pepper paste mixed with Japanese mayonnaise. My father would tear it into strips and we'd eat it watching television together until our jaws were sore, and I'd wash it all down with small sips from one of my mother's Coronas. Neither one of my parents graduated from college. I was not raised in a household with many books or records. I was not exposed to fine art at a young age or taken to any museums or plays at established cultural institutions. My parents wouldn't have known the names of authors I should read or foreign directors I should watch. I was not given an old edition of Catcher in the Rye as a preteen, copies of Rolling Stones records on vinyl, or any kind of instructional material from the past that might help give me a leg up to cultural maturity. But my parents were worldly in their own ways. They had seen much of the world and had tasted what it had to offer. What they lacked in high culture, they made up for by spending their hard-earned money on the finest of delicacies. My childhood was rich with flavor---blood sausage, fish intestines, caviar. They loved good food, to make it, to seek it, to share it, and I was an honorary guest at their table.

Northern Californians may remember Fritz, a band Lindsey and his friend Stephanie (later Stevie) Nicks were members of for several years in the late ’60s and early ’70s, and which became quite popular on the South Bay steak & lobster circuit.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

If a restaurant is known for steak, and doesn’t seem to be doing much business, how long do you think those few orders of clams and mussels and lobster and fish have been sitting in the refrigerator, waiting for someone like you to order it? The key is rotation. If the restaurant is busy, and you see bouillabaisse flying out the kitchen doors every few minutes, then it’s probably a good bet.

In 1951, Aerojet provided an employee cafeteria that featured roast prime rib of beef (seventy-five cents) on Thursdays, New York steaks (eighty-five cents) on Wednesdays and lobster (seventy-five cents) on Friday.

That evening there would be buckwheat pancakes and cider, steak frites and lamb cutlets, scampi and quiche, fish soup and lobster, cheese, lavender ice cream, mutton for the locals, and oysters, oysters and more oysters for the tourists.