Steak And Shake Quotes

Steak ’n Shake!

The bartender put a notepad and a pencil before me. Breathing hard, the pencil trembling, I wrote: Dear Sinclair Lewis: You were once a god, but now you are a swine. I once reverenced you, admired you, and now you are nothing. I came to shake your hand in adoration, you, Lewis, a giant among American writers, and you rejected it. I swear I shall never read another line of yours again. You are an ill-mannered boor. You have betrayed me. I shall tell H. L. Muller about you, and how you have shamed me. I shall tell the world. Arturo Bandini P.S. I hope you choke on your steak.

If I were on death row, my last meal would be from Steak ’n Shake. If I were to take President Obama and his family to dinner and the choice was up to me, it would be Steak ’n Shake. If the pope was to ask where he could get a good plate of spaghetti in America, I would reply, “Your Holiness, have you tried the Chili Mac or the Chili 3-Ways?” A downstate Illinois boy loves the Steak ’n Shake as a Puerto Rican loves rice and beans, an Egyptian loves falafel, a Brit loves bangers and mash, a Finn loves reindeer jerky, and a Canadian loves doughnuts. This doesn’t involve taste. It involves a deep-seated conviction that a food is right, has always been right, and always will be.

Of course there is no denying that all these primordial dreams appear, in the opinion of nonmathematicians, to have been suddenly realized in a form quite different from the original fantasy. Baron Munchhausen’s post horn was more beautiful than our canned music, the Seven-League boots more beautiful than a car, Oberon’s kingdom lovelier than a railway tunnel, the magic root of the mandrake better than a telegraphed image, eating of one’s mother’s heart and then understanding birds more beautiful than an ethologic study of a bird’s vocalizing. We have gained reality and lost dream. No more lounging under a tree and peering at the sky between one’s big and second toes; there’s work to be done. To be efficient, one cannot be hungry and dreamy but must eat steak and keep moving. It is exactly as though the old, inefficient breed of humanity had fallen asleep on an anthill and found, when the new breed awoke, that the ants had crept into its bloodstream, making it move frantically ever since, unable to shake off that rotten feeling of antlike industry.

I was always eh, kinda want to like consider myself kind of a pioneer of the palette, a restaurateur if you will. I've wined, dined, sipped and supped in some of the most demonstrably beamer epitomable bistros in the Los Angles metropolitan region. Yeah, I've had strange looking patty melts at Norms. I've had dangerous veal cutlets at the Copper Penny. Well what you get is a breaded salsbury steak in a shake-n-bake and topped with a provocative sauce of Velveeta and uh, half-n-half. Smothered with Campbell's tomato soup. See I have kinda of a uh...well I order my veal cutlet, Christ it left the plate and it walked down to the end of the counter. Waitress, ? she's wearing those rhinestone glasses with the little pearl thing clipped on the sweater. My veal cutlet come down, tried to beat the shit out of my cup of coffee. Coffee just wasn't strong enough to defend itself.

Shaking, I pushed at him and managed to turn my head long enough to gasp, “I can’t. No. That’s enough, Jack.” He stopped at once. But he kept me against him, his chest moving hard and fast. I couldn’t look at him. My voice was hoarse as I said, “That shouldn’t have happened.” “I’ve wanted this since the first second I saw you.” His arms tightened, and he bent over me until his mouth was close to my ear. Gently he whispered, “You did, too.” “I didn’t. I don’t.” “You need some fun, Ella.” I let out an incredulous laugh. “Believe me, I don’t need fun, I need—” I broke off with a gasp as he pressed my hips closer to his. The feel of him was more than my dazzled senses could handle. To my mortification, I hitched up against him before I could stop myself, heat and instinct winning out over sanity. Feeling the reflexive response, Jack smiled against my scarlet cheek. “You should take me on. I’d be good for you.” “You are so full of yourself . . . and you would not be good for me, with your steaks and power tools and your attention-deficit libido, and . . . I’ll bet you’re a card-carrying member of the NRA. Admit it, you are.” I couldn’t seem to shut up. I was talking too much, breathing too fast, jittering like a wind-up toy that had been wound to the limits of its mechanism. Jack nuzzled into a sensitive place behind my ear. “Why does that matter?” “Is that a yes? It must be. God. It matters because— stop that. It matters because I would only go to bed with a man who respected me and my views. My—” I broke off with an inarticulate sound as he nibbled lightly at my skin. “I respect you,” he murmured. “And your views. I think of you as an equal. I respect your brains, and all those big words you like to use. But I also want to rip your clothes off and have sex with you until you scream and cry and see God.” His mouth dragged gently along my throat. I jerked helplessly, muscles jolting with pleasure, and his hands gripped my hips, keeping me in place. “I’m gonna show you a good time, Ella. Starting with some take-no-prisoners sex. The kind when you can’t remember your own name after.

I was very moved by the Gauguin carvings. But then out of nowhere there was Van Gogh. Three self-portraits. I walked up to one; it was protected with glass. I could see my reflection. And I thought: Oh my God.” Less shakes his head, and his eyes widen as he relives the moment. “I look just like Van Gogh.” Javier laughs, his hand to his smile. “Before the ear, I think.” “I thought, I’ve gone crazy,” Less goes on. “But…I’ve already outlived him by over a decade!” Javier tilts his head, a cocker Spaniard. “Arthur, how old are you?” Deep breath. “I’m forty-nine.” Javier moves closer to peer at him; he smells of cigarettes and vanilla, like Less’s grandmother. “How funny. I am also forty-nine.” “No,” Less says, truly bewildered. There is not a line on Javier’s face. “I thought you were midthirties.” “That is a lie. But it is a nice lie. And you do not look close to fifty.” Less smiles. “My birthday is in one week.” “Strange to be almost fifty, no? I feel like I just understood how to be young.” “Yes! It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.

I close the book and text Livia back. Okay, Fern Woman. I’ll meet you at 8. Then I add, Are you super sure about the Nite’s Inn? She responds right away. I’ll see you then, and I’m very sure. I’m doing this on a public servant’s budget! And it’s close to a Steak’n Shake, so you know it’s in a good neighborhood. ...Liv. Kitten. They found a body in that Steak’n Shake’s dumpster last year. One body and all of a sudden it’s a ‘bad’ place. You are so judgey! I, for one, won’t be scared away by that one tiny thing. I like to see the best in places. My radio goes off in my ear—a senior is causing a disturbance at a nursing home and they need all available units to respond. With a rueful smile to myself at my idealistic little librarian, I send her a final message and then climb out of my car. See you tonight, Livvy-girl. Don’t get thrown into a dumpster before I get there. Even though I was mostly joking about the Murder Steak’n Shake, I get to the Nite’s Inn half an hour early so that I can be extra sure she’s not in the parking lot alone

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

We went to dinner that night and ordered steak and talked our usual dreamy talk, intentionally avoiding the larger, looming subject. When he brought me home, it was late, and the air was so perfect that I was unaware of the temperature. We stood outside my parents’ house, the same place we’d stood two weeks earlier, before the Linguine with Clam Sauce and J’s surprise visit; before the overcooked flank steak and my realization that I was hopelessly in love. The same place I’d almost wiped out on the sidewalk; the same place he’d kissed me for the first time and set my heart afire. Marlboro Man moved in for the kill. We stood there and kissed as if it was our last chance ever. Then we hugged tightly, burying our faces in each other’s necks. “What are you trying to do to me?” I asked rhetorically. He chuckled and touched his forehead to mine. “What do you mean?” Of course, I wasn’t able to answer. Marlboro Man took my hand. Then he took the reins. “So, what about Chicago?” I hugged him tighter. “Ugh,” I groaned. “I don’t know.” “Well…when are you going?” He hugged me tighter. “Are you going?” I hugged him even tighter, wondering how long we could keep this up and continue breathing. “I…I…ugh, I don’t know,” I said. Ms. Eloquence again. “I just don’t know.” He reached behind my head, cradling it in his hands. “Don’t…,” he whispered in my ear. He wasn’t beating around the bush. Don’t. What did that mean? How did this work? It was too early for plans, too early for promises. Way too early for a lasting commitment from either of us. Too early for anything but a plaintive, emotional appeal: Don’t. Don’t go. Don’t leave. Don’t let it end. Don’t move to Chicago. I didn’t know what to say. We’d been together every single day for the past two weeks. I’d fallen completely and unexpectedly in love with a cowboy. I’d ended a long-term relationship. I’d eaten beef. And I’d begun rethinking my months-long plans to move to Chicago. I was a little speechless. We kissed one more time, and when our lips finally parted, he said, softly, “Good night.” “Good night,” I answered as I opened the door and went inside. I walked into my bedroom, eyeing the mound of boxes and suitcases that sat by the door, and plopped down on my bed. Sleep eluded me that night. What if I just postponed my move to Chicago by, say, a month or so? Postponed, not canceled. A month surely wouldn’t hurt, would it? By then, I reasoned, I’d surely have him out of my system; I’d surely have gotten my fill. A month would give me all the time I needed to wrap up this whole silly business. I laughed out loud. Getting my fill of Marlboro Man? I couldn’t go five minutes after he dropped me off at night before smelling my shirt, searching for more of his scent. How much worse would my affliction be a month from now? Shaking my head in frustration, I stood up, walked to my closet, and began removing more clothes from their hangers. I folded sweaters and jackets and pajamas with one thing pulsating through my mind: no man--least of all some country bumpkin--was going to derail my move to the big city. And as I folded and placed each item in the open cardboard boxes by my door, I tried with all my might to beat back destiny with both hands. I had no idea how futile my efforts would be.

French Fried Green Beans Finger food to go with a steak or burger, or just by themselves for the fun of it! Ingredients: 1 pound of fresh green beans 1 teaspoon coarse sea salt ½ teaspoon black peppercorns or rose peppercorns ¼ teaspoon garlic powder ½ teaspoon dried Italian seasoning mix 1 egg white Pre-heat a deep fat fryer to 240oF (hot) –preferably filled with high oleic safflower oil Rinse green beans, trim, and pat dry on a towel Grind spices together in a mortar and pestle Whip egg white until foamy, then coat the green beans in egg, Put egg-coated beans in a 1-qt plastic bag and dust with ground spices, shake vigorously, and drop into hot oil. Fry for 2-3 minutes. Remove when the egg coating just starts to brown.

Jim Biggers looked down at the puppy playing tug-of-war with one of his bootlaces. “Quit it,” he growled, gently shaking it off. The puppy yapped and scampered away, bumping into Truck’s furry side and bouncing off. The big dog didn’t bat an eye, but he raised his head when he heard a car door slam outside. Another puppy tumbled off his back as he got up. Jim rose too, looking out the window. “She’s here,” he announced, throwing down his pencil. In another minute Kenzie and Linc walked in. One of the puppies ran to her and she squatted down to say hi. “Oh my gosh. You are so cute!” “I can’t compete,” Jim grumbled to Linc. The puppy yapped and ran away. Kenzie went around to the other side of the desk to kiss her boss on the cheek. “Sorry.” Jim grinned. “You’re forgiven. How are you doing, Linc?” He’d noticed that the younger man was still limping. There wasn’t any need to mention it specifically. “Better every day, thanks. How did Truck get stuck with babysitting?” “I promised him half a steak,” Jim said. “He fell for it.” An eager puppy chomped down hard on Truck’s ear, then put his head and paws down in play position, wagging his stubby tail. “Poor Truck,” Kenzie said sympathetically. She looked back to Jim. “Why are they here? I mean, they’re cute but way too young to start with us.” “Merry Jenkins is fostering them for me. But she’s gone for the next two days, so I have them. It’s been fun. I’m seeing plenty of potential.” He glanced at the floor, frowning. “And a few puddles.” He unrolled several sheets from the paper towel dispenser on his desk and let them drift to the floor. A puppy pounced on the white stuff and dragged it away. Jim rolled his eyes. He unrolled more paper towels, and this time he put his boot down on them. “I can’t wait to come back full-time,” Kenzie said. “When you’re ready. Not a minute before,” Jim said sternly. “Everything’s under control. No rush.” Linc looked down. “Am I seeing things?” A tiny kitten was clawing its way up his jeans. Jim harrumphed. “That’s a stray. Buddy and Wells started feeding it, and now it won’t go away.” “Aww,” Kenzie exclaimed. “It’s adorable.” Linc detached the kitten from his front pocket and held it up. The warmth of his hands calmed it, but only for a minute. The kitten stared at him, bug-eyed, then batted at his nose. “Doesn’t seem to be afraid of anything.” “Reminds me of Kenzie. I guess I’ll have to keep it. So where are you two headed?” Linc put the kitten down. Tiny tail waving, it sauntered between Truck’s furry legs. The dog didn’t seem to mind.

EL Ideas- Chef Phillip Foss Valentine's Day Menu freeze pop- honeydew/truffle/bitters shake and fries- potato/vanilla/leek black cod- black rice/black garlic/black radish cauliflower- botarga/anchovy/pasta brussels sprouts- grits/kale/horseradish apple- peanut/bacon/thyme french onion- gruyere/brioche/chive ham- fontina/butternut/green almonds pretzel- beer/mustard/cheddar buffalo chicken- blue cheese/carrot/celery steak- components of béarnaise pie- lime/graham crackers/cream cheese movie snacks- popcorn/Twizzlers/Raisinets

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.

1½ pounds small red potatoes, unpeeled 2 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme Salt and pepper 1 Arrange potatoes in center of large sheet of aluminum foil and lift sides to form bowl. Pour ¾ cup water over potatoes and crimp foil tightly to seal. Place foil packet in air-fryer basket, place basket in air fryer, and set temperature to 400 degrees. Cook until paring knife inserted into potatoes meets little resistance (poke through foil to test), 25 to 30 minutes. 2 Carefully open foil packet, allowing steam to escape away from you, and let cool slightly. Arrange potatoes in single layer on cutting board; discard foil. Place baking sheet on top of potatoes and press down firmly on baking sheet, flattening potatoes to ½-inch thickness. Transfer smashed potatoes to large bowl; drizzle with oil and sprinkle with thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Toss until well combined and most potatoes have broken apart into chunks. 3 Return potatoes to air fryer and cook until well browned and crispy (do not stir or shake during cooking), 15 to 20 minutes. Season with salt and pepper to taste. Serve.

We find a restaurant and order one martini and two steaks. “It’s my mother’s birthday,” Simone tells the waiter. “She’s turning one hundred. Can we have free cake?” She turns to me. “You should have ordered her a salad. You’re out of shape, old lady.” She’s having fun criticizing our mother in front of her face. I lift my dress and show her the thighs. I grab a handful and shake. “Please put those away. I would like to eat again.” Mother craves rye. Mother craves the men at the bar who throw soldierlike nods. The heaviness in mother’s bones spreads. She has to go to bed soon. The dark voice says, rest, idiot. “Mom and I both have the slut gene,” I say. “She’s pulled toward every man.” “I don’t enjoy that thought.” Simone discards the potatoes from her plate onto a napkin she slides over to me, a leftover tradition from childhood that pleases me. Later, I blow out a sputtering candle on a cupcake.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.