Steak Food Quotes

The only time to eat diet food is while you're waiting for the steak to cook.

My favorite animal is steak.

I'll be busy for the next eight weeks, so let's set this for November 15th. MENU I want lamb or venison steak. Baked potatoes with honey butter. Corn on the cob. Rolls. And apple pie, like the one you made before. I really liked it. I want it with ice cream. You owe me one naked dinner, but I'm not a complete beast, so you can wear a bra and panties if you so wish. The blue ones with the bow will do. Curran, Beast Lord of Atlanta

What’s that?” said Ron, pointing at a large dish of some sort of shellfish stew that stood beside a large steak-and-kidney pudding. “Bouillabaisse,” said Hermione. “Bless you,” said Ron. “It’s French,” said Hermione.

God afternoon," I said cheerfully, with an especially saccharine smile for the High Lord. He blinked at me, and both of the faerie men murmured their greetings as I took a seat across from Lucien, not my usual place facing Tamlin. I drank deeply from my goblet of water before piling food on my plate. I savored the tense silence as I consumed the meal before me. "You look . . . refreshed," Lucien observed with a glance at Tamlin. I shrugged. "Sleep well?" "Like a babe." I smiled as him and took another bite of food, and felt Lucien's eyes travel inexorably to my neck. "What is that bruise?" Lucien demanded. I pointed my fork to Tamlin. "Ask him, he did it." Lucien looked from Tamlin to me and then back again. "Why does Feyre have a bruise on her neck from you?" he asked with no small amount of amusement. "I bit her," Tamlin said, not pausing as he cut his steak. "We ran into each other in the hall after the Rite.

A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an out-lying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place.

It was wintertime. I was starving to death trying to be a writer in New York. I hadn't eaten for three or four days. So, I finally said, "I'm gonna have a big bag of popcorn." And God, I hadn't tasted food for so long, it was so good. Each kernel, you know, each one was like a steak! I chewed and it would just drop into my poor stomach. My stomach would say, "THANK YOU THANK YOU THANK YOU!" I was in heaven, just walking along, and two guys happened by, and one said to the other, "Jesus Christ!" The other one said, "What was it?" "Did you see that guy eating popcorn? God, it was awful!" And so I couldn't enjoy the rest of the popcorn. I thought; what do you mean, "it was awful?" I'm in heaven here. I guess I was kinda dirty. They can always tell a fucked-up guy.

The myriad of flavors explode on my tongue, shimmy through my mouth, slap my taste buds and call them filthy bastards, and I love it.

Dearest creature in creation, Study English pronunciation. I will teach you in my verse Sounds like corpse, corps, horse, and worse. I will keep you, Suzy, busy, Make your head with heat grow dizzy. Tear in eye, your dress will tear. So shall I! Oh hear my prayer. Just compare heart, beard, and heard, Dies and diet, lord and word, Sword and sward, retain and Britain. (Mind the latter, how it’s written.) Now I surely will not plague you With such words as plaque and ague. But be careful how you speak: Say break and steak, but bleak and streak; Cloven, oven, how and low, Script, receipt, show, poem, and toe. Hear me say, devoid of trickery, Daughter, laughter, and Terpsichore, Typhoid, measles, topsails, aisles, Exiles, similes, and reviles; Scholar, vicar, and cigar, Solar, mica, war and far; One, anemone, Balmoral, Kitchen, lichen, laundry, laurel; Gertrude, German, wind and mind, Scene, Melpomene, mankind. Billet does not rhyme with ballet, Bouquet, wallet, mallet, chalet. Blood and flood are not like food, Nor is mould like should and would. Viscous, viscount, load and broad, Toward, to forward, to reward. And your pronunciation’s OK When you correctly say croquet, Rounded, wounded, grieve and sieve, Friend and fiend, alive and live. Ivy, privy, famous; clamour And enamour rhyme with hammer. River, rival, tomb, bomb, comb, Doll and roll and some and home. Stranger does not rhyme with anger, Neither does devour with clangour. Souls but foul, haunt but aunt, Font, front, wont, want, grand, and grant, Shoes, goes, does. Now first say finger, And then singer, ginger, linger, Real, zeal, mauve, gauze, gouge and gauge, Marriage, foliage, mirage, and age. Query does not rhyme with very, Nor does fury sound like bury. Dost, lost, post and doth, cloth, loth. Job, nob, bosom, transom, oath. Though the differences seem little, We say actual but victual. Refer does not rhyme with deafer. Foeffer does, and zephyr, heifer. Mint, pint, senate and sedate; Dull, bull, and George ate late. Scenic, Arabic, Pacific, Science, conscience, scientific. Liberty, library, heave and heaven, Rachel, ache, moustache, eleven. We say hallowed, but allowed, People, leopard, towed, but vowed. Mark the differences, moreover, Between mover, cover, clover; Leeches, breeches, wise, precise, Chalice, but police and lice; Camel, constable, unstable, Principle, disciple, label. Petal, panel, and canal, Wait, surprise, plait, promise, pal. Worm and storm, chaise, chaos, chair, Senator, spectator, mayor. Tour, but our and succour, four. Gas, alas, and Arkansas. Sea, idea, Korea, area, Psalm, Maria, but malaria. Youth, south, southern, cleanse and clean. Doctrine, turpentine, marine. Compare alien with Italian, Dandelion and battalion. Sally with ally, yea, ye, Eye, I, ay, aye, whey, and key. Say aver, but ever, fever, Neither, leisure, skein, deceiver. Heron, granary, canary. Crevice and device and aerie. Face, but preface, not efface. Phlegm, phlegmatic, ass, glass, bass. Large, but target, gin, give, verging, Ought, out, joust and scour, scourging. Ear, but earn and wear and tear Do not rhyme with here but ere. Seven is right, but so is even, Hyphen, roughen, nephew Stephen, Monkey, donkey, Turk and jerk, Ask, grasp, wasp, and cork and work. Pronunciation (think of Psyche!) Is a paling stout and spikey? Won’t it make you lose your wits, Writing groats and saying grits? It’s a dark abyss or tunnel: Strewn with stones, stowed, solace, gunwale, Islington and Isle of Wight, Housewife, verdict and indict. Finally, which rhymes with enough, Though, through, plough, or dough, or cough? Hiccough has the sound of cup. My advice is to give up!!!

And what if Aaron drank from the unwilling? If he killed men and women – what then?” “I don't know that he did.” Kalina turned to face him. They drove on. “It sounds like he stuck to Vampire Wine. Which is more than I can say for you.” “Listen,” said Jaegar. “You eat your steak. I’ll eat my humans. You don't need to get self-righteous with me. As far as I'm concerned – you're just food.” “I'm food that can talk. And in any case – you don't seem to make up your mind whether you want to sleep with me or have me for dinner.” “Both, really.

There is only one right way to eat a steak - with greed in your heart and a smile on your face.

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.

What‟s that?” “That‟s a steak for me and mushroom pasta for you. The pasta is made with tofu and palm oil instead of eggs. I cooked it myself. My steak is wrapped in several layers of foil. It‟s not touching the container with your food, so no worries.

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

THE BOUNTY In her kitchen, she saw many things she would like to eat. On the counter, there was a bunch of new bananas, yellow as a Van Gogh chair, and two apples, pristine. The cabinet was open and she saw a box of crackers, a new box of cereal, a tube of curved chips. She felt overwhelmed, seeing all of the food there, that it was all hers. And there was more in the refrigerator! There were juices, half a melon, a dozen bagels, salmon, a steak, yogurt in a dozen colors. It would take her a week to eat all of this food. She does not deserve this, she thought. It really isn't fair, she thought. You're correct, God said, and then struck dead 65,000 Malaysians.

I've never seen Salisbury steak on a restaurant menu. It's only in frozen dinners. Is there something we should know about that? What IS Salisbury steak anyway? And where do they hunt or harvest the salisburies?

You can say a lot of bad things about Alabama, but you can't say Alabamans as a people are unduly afraid of deep fryers. In that first week at the Creek, the cafeteria served fried chicken, chicken fried steak, and fried okra, which marked my first foray into the delicacy that is the fried vegetable.

Watching the Archer brothers eat was like watching a twister blow through the room. Meredith sat with her elbows tucked close to her side, afraid to do more than occasionally raise her fork to her mouth for fear of being rammed by a reaching arm or thumped by a tossed biscuit. The venison steak was overdone, the beans gluey, and the biscuits were dry as unbuttered toast, yet the Archers attacked their food like a pack of dogs fighting over a fresh kill. No one spoke. They just ate.

Have you seen the state of some of these vegetarians? They look like they’re going to drop down dead any minute. We didn’t fight our way to the top of the food chain to be vegetarians, did we? Can you imagine a fry-up without the sausage and bacon? Or not being able to order steak, egg and chips? Can you imagine Christmas dinner without the turkey? Or a barbeque without the ribs?

Last night I asked Alessandro if he ever lies in bed and thinks about chocolate—say, about the way dark chocolate feels in your mouth, or how different it is when spiked with orange peel. He said no. Then he said that the only time he thinks about food in bed is when he wakes up in the middle of the night and wants steak. Somewhere in that clash lies a profound truth about the difference between the sexes.

You get all these different cuts of meat cooking at once' he said. 'You've got your sausage, which cooks fast. You've got your big steak, which is your best cut, which takes some time, right? You got to talk to all these girls at once just like you take care of all that meat at once' After he made this analogy, I presented Ajay with a trophy that said 'Most Sexist Food Analogy of All Time: Meat and BBQ division'.

Imagine fifty thousand men trapped on a desert island, deprived of food and water and sex but somehow kept alive for fifty thousand years. Then, after they’ve been tormented a hundred steps beyond insanity, tortured past self-mutilation and cannibalism, somebody drops off a sculpture of a naked woman made from T-bone steaks. If you could then capture the sound of them simultaneously fucking and eating and tearing her to shreds and broadcast it into the center of your skull at ten thousand watts, it would still sound absolutely nothing like what I heard.

The room contains a few dozen living human bodies, each one a big sack of guts and fluids so highly compressed that it will squirt for a few yards when pierced. Each one is built around an armature of 206 bones connected to each other by notoriously fault-prone joints that are given to obnoxious creaking, grinding, and popping noises when they are in other than pristine condition. This structure is draped with throbbing steak, inflated with clenching air sacks, and pierced by a Gordian sewer filled with burbling acid and compressed gas and asquirt with vile enzymes and solvents produced by the many dark, gamy nuggets of genetically programmed meat strung along its length. Slugs of dissolving food are forced down this sloppy labyrinth by serialized convulsions, decaying into gas, liquid, and solid matter which must all be regularly vented to the outside world lest the owner go toxic and drop dead. Spherical, gel-packed cameras swivel in mucus-greased ball joints. Infinite phalanxes of cilia beat back invading particles, encapsulate them in goo for later disposal. In each body a centrally located muscle flails away at an eternal, circulating torrent of pressurized gravy. And yet, despite all of this, not one of these bodies makes a single sound at any time during the sultan’s speech.

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.

Man, all the time somebody is telling me, ‘Cassius, you know I’m the one who made you.’ I know some guys in Louisville who used to give me a lift to the gym in their car when my motor scooter was broke down. Now they’re trying to tell me they made me, and how not to forget them when I get rich. And my daddy, he tickles me. He says, ‘Don’t listen to the others, boy; I made you.’ He says he made me because he fed me vegetable soup and steak when I was a baby, going without shoes to pay the food bill. Well, he’s my father and I guess more teenagers ought to realize what they owe their folks. But listen here. When you want to talk about who made me, you talk to me. Who made me is me.”3

If steak is the tuxedo of meat, and bacon is the candy of meat, then a good cheeseburger is the mother’s hug of meat.

Food. I want food. Steak. Burgers. Roast beef. Chicken. I can taste it all! I want meat! I’m so hungry!

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

Now, which food has more protein—broccoli or steak? You were wrong if you thought steak. Steak has only 6.4 grams of protein per 100 calories and broccoli has 11.1 grams, almost twice as much.21

She ran to catch up but he set a pace he hoped would keep her from talking. Past the sodas, he picked up a squeaky toy from a pile and squeaked it, grinning at Troy. Troy wouldn’t dare bite him in the store. He hoped. Ella pointed to a bag of dog food. “Do you need any of this?” Trevor laughed. “Hell no, they eat steak. The last time I brought some of that home as a joke Troy went in my closet and shit in all my shoes. Never again.

First, I'd stop by the butcher and select a special steak to accompany his favorite dish, gratin dauphinois, a simple yet inexplicably divine mixture of thinly sliced and layered potatoes, garlic, Gruyère cheese, and cream.

Yōshoku is the Japanese take on Western foods; much of it was created during the Meiji period (1868-1912), when, after centuries of isolation, Japan began importing goods and ideas from the outside world, including food. Yōshoku dishes such as hambaagu (salisbury steak in brown sauce), curry rice, potato croquettes, and "spaghetti naporitan" are now much-loved comfort food. They're also so unlike the dishes that inspired them that they tend to be really hard for Westerners to appreciate.

That’s because I don’t hunt. I’m a male lion. I weigh six hundred pounds. Do you really expect me to scamper through the brush after deer? When I want a steak, I want a damn steak. I don’t want to chase it around the woods for two hours and then eat it raw. I have food brought to me, and the only time I get off my ass is when something threatens the Pack. I’ve been on exactly one hunt in the last three years. I went because I had to go, and once they ran off, I found a nice warm rock and had myself a nap in the sun.

The term “welfare queen” became a not-so-subtle code for “lazy, greedy, black ghetto mother.” The food stamp program, in turn, was a vehicle to let “some fellow ahead of you buy a T-bone steak,” while “you were standing in a checkout line with your package of hamburger.

Forty percent of grain grown across the world is fed to animals; if it takes twenty-five gallons of water to grow a pound of wheat, it takes five thousand gallons of freshwater to produce a pound of steak. Put another way, it takes ten thousand pounds of grain (really, corn) to grow a thousand-pound cow.

Culinary history is rife with controversy and debate. Ketchup on steak and pineapple on pizza are quaint discussions compared to outright fights over adding salt to the water when boiling pasta or the balance of peanut butter and jam in a sandwich. Foodies now wonder whether a Pop-Tart can be considered a ravioli.

This is not to say that she clung obsessively to her ascetic menus. If she felt a strong desire for meat, she would pop into a restaurant and order a thick steak or lamb chops. She believed that an unbearable desire for a particular food meant that the body was sending signals for something it truly needed, and she would follow the call of nature.

Yes, I need to recover as soon as possible. Please give me lots food.” The mayor laughed. “I see. Okay! I’ll have Bob cook up a storm for you.” Later that night, Bob returned home from work and cooked up some of the most delicious food ever. I had steak with potatoes, rabbit stew, pumpkin pie, and some cake. I’ve never felt so full. The mayor and Emily stayed over

She found that the standard breakfast in Willstown was half a pound of steak with two fried eggs on top of it; she surprised Annie very much by asking for one fried egg and no steak. "Breakfast is steak and eggs," Annie explained patiently to the queer English girl. "I know it is," said Jean, "But I don't want the steak." "Well you don't have to eat it." The girl was obviously puzzled. "Could I have one fried egg and no steak?' asked Jean. "You mean, just one fried egg on a plate by itself?" "That's right." Food conservation in Willstown was evidently quite a new idea. "I'll ask Mrs Connor," said Annie. She came back from the kitchen with a steak with two fried eggs on top. "We've only got the one breakfast." she explained. Jean gave up the struggle.

Such a nice couple they made, Sister Dew thought, seeing him return alone to his own house. She wondered if she should take him one of the steak and kidney pies she had baked that morning, but then – with unusual delicacy – judged it to be not quite the moment. And of course there was no question of taking one to Miss Broome – one did not take cooked food to lone women in the same way as to lone men.

Her mother sounded angrily amused, a combination that made Jessie’s head spin. It seemed to her that only adults could combine emotions in so many daffy ways - if feelings were food, adult feelings would be things like chocolate-covered steak, mashed potatoes with pineapple bits, Special K with chili powder sprinkled on it instead of sugar. Jessie thought that being an adult seemed more like a punishment than a reward.

Simple carbohydrates such as sponge cake, rice, or pasta make it through to the small intestine pretty quickly. There, they are digested and rapidly cause an increase in the levels of sugar in our blood. The doorman detains proteins and fats in the stomach for considerably longer. A piece of steak may easily be churned about for six hours before all of it has disappeared into the small intestine. This explains why we often fancy a sweet dessert after eating meat or fatty, fried foods. Our blood sugar levels are impatient and want to rise quickly, and dessert provides a quick blood sugar fix. Meals rich in carbohydrates may perk us up more quickly, but they do not keep us feeling full for as long as meaty or fatty meals. Small Intestine When the mini-morsels reach the small intestine, the real process of digestion begins. As it passes through this tube, the motley cake mush will almost completely disappear into its walls—a bit like Harry Potter on Platform 9¾. The small intestine pluckily pounces on the piece of cake. It squeezes it, hashes it up from all sides, wiggles its villi in what we might now call the cake chyme, and when it is thoroughly mixed, moves it on down the digestive line. Under the microscope we can see that even the microvilli help it along! They move up and down like tiny trampling feet.

He was the one, however, with whom no one wanted his or her picture taken, the one to whom no one wanted to introduce his son or daughter. Louis and Gage knew him; they had met him and faced him down in New England, some time ago. He was waiting to choke you on a marble, to smother you with a dry-cleaning bag, to sizzle you into eternity with a fast and lethal boggie of electricity—Available at Your Nearest Switchplate or Vacant Light Socket Right Now. There was death in a quarter bag of peanuts, an aspirated piece of steak, the next pack of cigarettes. He was around all the time, he monitored all the checkpoints between the mortal and the eternal. Dirty needles, poison beetles, downed live wires, forest fires. Whirling roller skates that shot nurdy little kids into busy intersections. When you got into the bathtub to take a shower, Oz got right in there too—Shower with a Friend. When you got on an airplane, Oz took your boarding pass. He was in the water you drank, the food you ate. Who’s out there? you howled into the dark when you were frightened and all alone, and it was his answer that came back: Don’t be afraid, it’s just me. Hi, howaya? You got cancer of the bowel, what a bummer, so solly, Cholly! Septicemia! Leukemia! Atherosclerosis! Coronary thrombosis! Encephalitis! Osteomyelitis! Hey-ho, let’s go! Junkie in a doorway with a knife. Phone call in the middle of the night. Blood cooking in battery acid on some exit ramp in North Carolina. Big handfuls of pills, munch em up. That peculiar blue cast of the fingernails following asphyxiation—in its final grim struggle to survive the brain takes all the oxygen that is left, even that in those living cells under the nails. Hi, folks, my name’s Oz the Gweat and Tewwible, but you can call me Oz if you want—hell, we’re old friends by now. Just stopped by to whop you with a little congestive heart failure or a cranial blood clot or something; can’t stay, got to see a woman about a breach birth, then I’ve got a little smoke-inhalation job to do in Omaha. And that thin voice is crying, “I love you, Tigger! I love you! I believe in you, Tigger! I will always love you and believe in you, and I will stay young, and the only Oz to ever live in my heart will be that gentle faker from Nebraska! I love you . . .” We cruise . . . my son and I . . . because the essence of it isn’t war or sex but only that sickening, noble, hopeless battle against Oz the Gweat and Tewwible. He and I, in our white van under this bright Florida sky, we cruise. And the red flasher is hooded, but it is there if we need it . . . and none need know but us because the soil of a man’s heart is stonier; a man grows what he can . . . and tends it.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Tomatoes, chilli peppers and cocoa are all Mexican in origin; they reached Europe and Asia only after the Spaniards conquered Mexico. Julius Caesar and Dante Alighieri never twirled tomato-drenched spaghetti on their forks (even forks hadn’t been invented yet), William Tell never tasted chocolate, and Buddha never spiced up his food with chilli. Potatoes reached Poland and Ireland no more than 400 years ago. The only steak you could obtain in Argentina in 1492 was from a llama.

The only detail I knew about my dad’s experience in World War II was that he liked when they served chicken-fried steak. I was probably 13 when he told that story, and with the unblinking sanctimony that only a teenager can wield, I remember saying, “Wasn’t that really unhealthy?” In a look that I can only describe as for-a-smart-kid-you’re-remarkably-stupid, my father replied, “We were in planes carrying bombs, and enemy planes were shooting at us. Fried food was not a problem.

I'm too tired to cook, and I reckon you are, too. Let's grab some grub at the diner on the way home." Nodding at everyone, there not being one person they didn’t know, they sat at a corner table. Both ordered the special: chicken-fried steak, mash and gravy, turnips, and coleslaw. Biscuits. Pecan pie with ice cream. At the next table, a family of four joined hands and lowered their heads as the father said a blessing out loud. At “Amen” they kissed the air, squeezed hands, and passed the cornbread.

When I stepped into the brown-tiled entryway of the Kentwood Public Library, the sunlight flowing down on me from the high windows, I felt a sense of importance. It gratified me to be in a place devoted to books and quiet; I was filled with a sense of hope. Reading to me was fundamental, as fundamental as food. And nothing could be more satisfying than reading a good book while eating a good meal of mi soup, french fries, and a thin cut of steak. I plowed through books as fast as possible in order to read them again.

There was death in a quarter bag of peanuts, an aspirated piece of steak, the next pack of cigarettes. He was around all the time, he monitored all the checkpoints between the mortal and the eternal. Dirty needles, poison beetles, downed live wires, forest fires. Whirling roller skates that shot nurdy little kids into busy intersections. When you got into the bathtub to take a shower, Oz got right in there too—Shower with a Friend. When you got on an airplane, Oz took your boarding pass. He was in the water you drank, the food you ate. Who’s out there? you howled into the dark when you were frightened and all alone, and it was his answer that came back: Don’t be afraid, it’s just me. Hi, howaya? You got cancer of the bowel, what a bummer, so solly, Cholly! Septicemia! Leukemia! Atherosclerosis! Coronary thrombosis! Encephalitis! Osteomyelitis! Hey-ho, let’ s go! Junkie in a doorway with a knife. Phone call in the middle of the night. Blood cooking in battery acid on some exit ramp in North Carolina. Big handfuls of pills, munch em up. That peculiar blue cast of the fingernails following asphyxiation—in its final grim struggle to survive the brain takes all the oxygen that is left, even that in those living cells under the nails. Hi, folks, my name’s Oz the Gweat and Tewwible, but you can call me Oz if you want— hell, we’re old friends by now. Just stopped by to whop you with a little congestive heart failure or a cranial blood clot or something; can’t stay, got to see a woman about a breach birth, then I’ve got a little smoke-inhalation job to do in Omaha.

Just as the online mystics suggest, I have been makkng offerings to vultures in thanks for their guidance. The freezer, for me, is the place where good food goes to die, it lies in state, with occassional viewings, until a major power outage thaws it and gives me permission to toss it out to the middle of the field, where Turkey vultures have a field day sampling sausages, steaks, roasts, chicken thighs, and breaded nuggets. For the record,even a turkey vulture won't eat a chicken nugget. I stopped buying them when I saw the vultures picking around them.

Al and Lou had arrived at the Wisconsin State Fair by nine in the morning for fresh egg omelettes in the Agriculture Building and some apple cider donuts. They'd nibbled their donuts and wandered the stalls celebrating various products grown and raised in Wisconsin. You could sample and buy anything, from honey-filled plastic sticks to ostrich steaks to cranberry scones. They followed up their breakfast with a stop at the milk barn, where Lou had forced him to try root beer-flavored milk. While he'd been skeptical, it tasted delicious and precisely like a root beer float.

I pick up my menu and start looking at the food choices. “What do you recommend?” I ask Carrick. “Veal. That’s what I usually have.” “But…isn’t veal baby cows?” My brows draw together. “Yep.” “Jesus, I’m not eating baby cows!” I screw up my face in disgust. “I’ll have the steak instead.” Carrick sputters out a laugh. “You won’t eat baby cows, but you’ll eat adult cows? Where’s the logic, babe?” “They’re babies!” I gesticulate. “It’s just wrong!” “But it’s okay to eat the mammy cows?” Fuck. He’s got me there. “Fine. I’ll have the crayfish.” “But what if that’s a baby crayfish?” Bastard.

Have you swallowed all that war stuff?" "No, of course I--" I was so committed to refuting him that I had half-denied the charge before I understood it; now my eyes swung back to his face. "All what war stuff?" "All that stuff about there being a war." "I don't think I get what you mean." "Do you really think that the United States of America is in a state of war with Nazi Germany and Imperial Japan?" "Do I really think..." My voice trailed off. He stood up, his weight on the good leg, the other resting lightly on the floor in front of him. "Don't be a sap," he gazed with cool self-possession at me, "there isn't any war." "I know why you're talking like this," I said, struggling to keep up with him. "Now I understand. You're still under the influence of some medicinal drug." "No, you are. Everybody is." He pivoted so that he was facing directly at me. "That's what this whole war story is. A medicinal drug. Listen, did you ever hear of the 'Roaring Twenties'?" I nodded very slowly and cautiously. "When they all drank bathtub gin and everybody who was young did just was they wanted?" "Yes." "Well, what happened was that they didn't like that, the preachers and the old ladies and all the stuffed shirts. So then they tried Prohibition and everybody just got drunker, so then they really got desperate and arranged the Depression. That kept the people who were young in the thirties in their places. But they couldn't use that trick forever, so for us in the forties they've cooked up this war fake." "Who are 'they' anyway?" "The fat old men who don't want us crowding them out of their jobs. They've made it all up. There isn't any real food shortage, for instance. The men have all the best steaks delivered to their clubs now. You've noticed how they've been getting fatter lately, haven't you?

The cheek meat is so tender it falls apart in your mouth! Then there's the gummy, chewy tripe and tongue- new textures and flavors to enjoy with every bite! It all hits you so fast it's like a roller coaster!" "This charcoal-grilled skirt steak is particularly amazing. Usually, skirt steak is served thinly sliced. But these are thick cut, taking their juiciness to a whole new level! Not only that, he added a grid pattern of shallow cuts to the meat's surface... ... so that once it was charcoal grilled, it would have a pleasantly springy texture to it. It makes for an excellent accent when dipped in the stew.

A European traveler describing his visit to a Southern plantation noted that the food included beef, veal, mutton, venison, turkeys, and geese, but he does not mention a single vegetable. Infants were fed beef even before their teeth had grown in. The English novelist Anthony Trollope reported, during a trip to the United States in 1861, that Americans ate twice as much beef as did Englishmen. Charles Dickens, when he visited, wrote that “no breakfast was breakfast” without a T-bone steak. Apparently, starting a day on puffed wheat and low-fat milk—our “Breakfast of Champions!”—would not have been considered adequate even for a servant.

I want you to coordinate you hand and your mouth,” he said, as he placed the next piece of steak at the edge of her lip. “As you close your mouth around the food, I want you to slide your finger inside you. Then I want you to slowly pull your finger out, moving it up slowly as you chew. Do you understand?” “Yes,” she quickly answered, inhaling the aroma so close to her mouth. “If you do this properly, your finger should reach your clit at the exact time you swallow the food. Do you understand?” “Yes.” Oh hell yes she understood. “Good. Open your mouth.” Time slowly disappeared as she became lost in whatever this game was that he was playing with her.

In 2003, scientists at Kyushu University in Japan fed one group of rats hard food pellets and another group softer pellets. In every other respect the pellets were identical: same nutrients, same calories. After twenty-two weeks, the rats on the soft-food diet had become obese, showing that texture is an important factor in weight gain. Further studies involving pythons (eating ground cooked steak, versus intact raw steak) confirmed these findings. When we eat chewier, less processed foods, it takes us more energy to digest them, so the number of calories our body receives is less. You will get more energy from a slow-cooked apple puree than a crunchy raw apple, even if the calories on paper are identical.

I’ve tackled many challenges in my lifetime. The most satisfying ones were food related. Like the 2-pound burger at Fuddruckers that I had to devour in 15 minutes. Shattered it in 5 minutes and 46 seconds! Or the Blazing Challenge at Buffalo Wild Wings: eat 12 blazing wings in 5 minutes. Killed it in 57 seconds! Quaker Steak and Lube’s all-you-can- eat wings in one sitting? I may still hold the record in Madison, Wisconsin, for scarfing down 78. I’ll never forget when 6 linemen and I went to a sushi restaurant during the time of the 2011 Rose Bowl in Pasadena. We didn’t exactly take on an eating challenge, but we did get kicked out of the place when the owner ordered, “Go home now. You’ve eaten eight hundred dollars’ worth of sushi.

As he pushed the shopping cart down the narrow aisles [of Whole Foods]he noted two distinct types: the wild-haird bohemians who worked there, and the middle-aged yuppies who shopped there. Organic food was healthy, yes? So how to explain the unsightly appearance of the patrons--their sallow complexions, their thin and frizzled hair, their shuffling gaits. Many looked like recent victims of accident or disease, limping and wheezing, loading their carts with every sort of vitamin known to the natural world. In Benjamin's opinion they would do better getting a steak and some frozen peas at the Stop & Shop down the street. How much granola and broccoli could one tolerate? Hitler was a vegetarian, he'd learned on the History Channel, and a compulsive farter.

I call this our Thursday special. We have it regularly." This was a lie. In all the years not one single dish resembled another. Was this one from the deep green sea? Had that one been shot from blue summer air? Was it a swimming food or a flying food, had it pumped blood or chlorophyll, had it walked or leaned after the sun? No one knew. No one asked. No one cared. The most people did was stand in the kitchen door and peer at the baking-powder explosions, enjoy the clangs and rattles and bangs like a factory gone wild where Grandma stared half blindly about, letting her fingers find their way among canisters and bowls. Was she conscious of her talent? Hardly. If asked about her cooking, Grandma would look down at her hands which some glorious instinct sent on journeys to be gloved in flour, or to plumb disencumbered turkeys, wrist-deep in search of their animal souls. Her gray eyes blinked from spectacles warped by forty years of oven blasts and blinded with strewings of pepper and sage, so she sometimes flung cornstarch over steaks, amazingly tender, succulent steaks! And sometimes dropped apricots into meat loaves, cross-pollinated meats, herbs, fruits, vegetables with no prejudice, no tolerance for recipe or formula, save that at the final moment of delivery, mouths watered, blood thundered in response. Her hands then, like the hands of Great-grandma before her, were Grandma's mystery, delight, and life. She looked at them in astonishment, but let them live their life the way they must absolutely lead it.

While taste conveys the complexity of life, a good chef should keep in mind that food can have a meaning that is often not apparent but affects the palate nonetheless. For example, the "A1 sauce" is now very popular in America. I have tried it. It is very good. What is not understood is that when one takes a bite of a steak that has been smothered in "A1," as the sauce was proclaimed by King George IV, they are eating history. The combination of malt vinegar, dates, mango chutney, apples and orange marmalade all serve as a reminder that the United States was settled by England and will always be England's. The bold combination of malt vinegar and orange marmalade- England's lifeblood- and those flavors of England's conquered- mango from India and apples so strongly identified with America- cannot be ignored.

So when I get home, I go shopping. I fill the cart with steak, fish, broccoli, avocados, canned squid, tuna, tomato juice, romaine lettuce, sour cream, and cashews—tubs of cashews, because they’ll be my go-to temptation snuffer. Also on the “yes” list: eggs, cheese, whole cream, dry white wine, Scotch, and salsa. But no fruit, breads, rice, potatoes, pasta, or honey. No beans, which means no tofu or soy of any stripe. No chips, no beer, no milk or yogurt. No deli ham or roast beef, either, since they’re often cured in sugar. Turkey was fine if you cooked it yourself, but even then you have to be careful. I thought I’d hit the perfect multi-meal solution when I came across a stack of small Butterballs in the frozen food section, and only as an afterthought did I check the label and discover they were sugar-injected.

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

Avital Ronell – a committed vegetarian – relates that one day, at a dinner with Chantal and René Major, she let one dish go by without taking a helping, which caused a certain embarrassment. When she said she had perfectly decent philosophical reasons for not eating meat, Derrida turned to ask her what they were. So Avital told him what it meant to her to incorporate the body of the other. Shortly afterwards, Derrida, who was extraordinarily receptive to this kind of thing, started to speak of carnophallogocentrism rather than phallogocentrism. Later on, with me and in front of me, he said he was a vegetarian. But one day, someone told me he had eaten a steak tartare, as carnivorous a kind of food as you can get. For me, it was as if he had betrayed me. When I spoke to him about it, he initially said I was behaving like a cop. Then he said, neatly: ‘I’m a vegetarian who sometimes eats meat.

The only thing I can’t figure out is why you still eat the food your captors fed you. Why don’t you hate it as much as you hate them?” Fila glanced down at her plate. It contained a strange mixture of Afghan and Mexican dishes. She held up a flatbread. “This isn’t Taliban food—it’s Afghan food. It’s my mother’s food. I grew up eating it before I was ever captured. To me it means love and tenderness, not hate and violence.” “Taliban, Afghan—it’s all the same.” She waved the bread. “No, it’s not. Not one bit. Afghan culture is over two thousand years old. And it’s a conservative culture—it’s had to be—but it’s not a culture of monsters. Afghans are people like you, Holt. They’re born, they grow up, they live and love and they die just like we do. I didn’t study much history before I was taken, but I know this much. America’s story is that of the frontier—of always having room to grow. Afghanistan’s story is that of occupation. By the Russians, the British, the Mongols—even the ancient Greeks. On and on for century after century. Imagine all those wars being fought in Montana. Foreign armies living among us, taking over your ranch, stealing everything you own, killing your wife and children, over and over and over again.” She paused to catch her breath. “Death is right around the corner for them—all the time. Is it any wonder that a movement that turns men into warriors and codes everything else into rigid rules might seem like the answer?” She still wasn’t sure if Holt was following her. What analogy would make sense to him? She wracked her brain. “If a bunch of Californians overran Chance Creek and forced everyone to eat tofu, would you refuse to ever eat steak again?” He made a face. “Of course not!” “Then imagine the Taliban are the Californians, forcing everyone to eat tofu. And everyone does it because they don’t know what else to do. They still love steak, but they will be severely punished if they eat it—so will their families. That’s what it’s like for many Afghans living under Taliban control. It’s not their choice. They still love their country. They still love their heritage. That doesn’t mean they love the group of extremists who have taken over.” “Even if those Taliban people went away, they still wouldn’t be anything like you and me.” Holt crossed his arms. Fila suppressed a smile at his inclusion of her. That was a step in the right direction even if the greater message was lost on him. “They’re more like you than you think. Defensive. Angry. Always on the lookout for trouble.” Holt straightened. “I have four sons. Of course I’m on the lookout for trouble.” “They have sons, too.” She waited to see if he understood. Holt shook his head. “We’re going to see different on this one. But I understand about the food. Everyone likes their mother’s cooking best.” He surveyed her plate. “You got any more of that bread?” She’d take that as a victory.

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

It's eight, and it's time to prepare the filet mignons encrusted with pepper, sliced and served with an Israeli couscous salad with almonds, feta cheese, cherry tomatoes, roasted red peppers, preserved lemons, braised fennel, and artichoke bottoms. Funny, when I'd first made this meal for Caro, she didn't believe me when I'd presented the fine or medium grains at Moroccan or Algerian restaurants. Regardless of the name, Israeli couscous is more pasta-like and not crushed, but delicious all the same, and I love the texture---especially when making a Mediterranean-infused creation that celebrates the flavors of both spring and summer. While Oded preps the salad, I sear the steaks, and an aroma hits my nostrils---more potent than pepper---with a hint of floral notes, hazelnut, and citrus. I don't think anything of it, because my recipe is made up from a mix of many varieties of peppercorns---black, green, white, red, and pink. Maybe I'd added in a fruitier green?

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.

It goes without saying that the meat is tender... ... but the generous helping of minced onions on top just whets the appetite further! And this full-bodied flavor... red wine? After searing the steak, he must have added red wine to the remaining meat juices and caramelized the onions in the resulting sauce!" "Not only that, the sauce was beautifully thickened with potato starch! It wraps around both the meat and the rice so perfectly, it's amazing!" "And tying it all together is the flavor of scorched soy sauce! Even char was used as a seasoning to deepen the flavor! He made this special, unforgettable sauce building upon the onions that are so critical to a true Chaliapin Steak!" "Both the meat and the sauce have strong, solid flavors... yet the more I eat, the hungrier I get. In fact, it almost feels like I could eat this bowl endlessly! Why? Is there some other secret hidden in this dish?" "Yep! That trick is in the rice. I added in some handmade pickled-plum mix to it. It's crisp plum-seasoned rice!" "Aha! So that's it! That brisk aftertaste that encourages another bite is pickled plum!" The tender, fragrant steak... the beautifully thickened, perfect sauce... and the fresh, tartly flavored plum-seasoned rice.

5236 rue St. Urbain The baby girl was a quick learner, having synthesized a full range of traits of both of her parents, the charming and the devious. Of all the toddlers in the neighbourhood, she was the first to learn to read and also the first to tear out the pages. Within months she mastered the grilling of the steaks and soon thereafter presented reasons to not grill the steaks. She was the first to promote a new visceral style of physical comedy as a means of reinvigorate the social potential of satire, and the first to declare the movement over. She appreciated the qualities of movement and speed, but also understood the necessity of slowness and leisure. She quickly learned the importance of ladders. She invented games with numerous chess-boards, matches and glasses of unfinished wine. Her parents, being both responsible and duplicitous people, came up with a plan to protect themselves, their apartment and belongings, while also providing an environment to encourage the open development of their daughter's obvious talents. They scheduled time off work, put on their pajamas and let the routines of the apartment go. They put their most cherished books right at her eye-level and gave her a chrome lighter. They blended the contents of the fridge and poured it into bowls they left on the floor. They took to napping in the living room, waking only to wipe their noses on the picture books and look blankly at the costumed characters on the TV shows. They made a fuss for their daughter's attention and cried when she wandered off; they bit or punched each other when she out of the room, and accused the other when she came in, looking frustrated. They made a mess of their pants when she drank too much, and let her figure out the fire extinguisher when their cigarettes set the blankets smoldering. They made her laugh with cute songs and then put clothes pins on the cat's tail. Eventually things found their rhythm. More than once the three of them found their faces waxened with tears, unable to decide if they had been crying, laughing, or if it had all been a reflex, like drooling. They took turns in the bath. Parents and children--it is odd when you trigger instinctive behaviour in either of them--like survival, like nurture. It's alright to test their capabilities, but they can hurt themselves if they go too far. It can be helpful to imagine them all gorging on their favourite food until their bellies ache. Fall came and the family went to school together.

Have you ever been swept away by a toxic lover who sucked you dry? I have. Bad men used to light me up like a Christmas tree. If I had a choice between the rebel without a cause and a nice guy in a sweater and outdoorsy shoes, you can imagine who got my phone number. Rebels and rogues are smooth (and somewhat untamed); they know the headwaiters at the best steak houses, ride fast European motorcycles, and start bar fights in your honor. In short, the rebel makes you feel really alive! It’s all fun and games until he screws your best friend or embezzles your life’s savings. You may be asking yourself how my pathetic dating track record relates to your diet. Simple. The acid—alkaline balance, which relates to the chemistry of your body’s fluids and tissues as measured by pH. The rebel/rogue = acid. The nice solid guy = alkaline. The solid guy gives you energy; he’s reliable and trustworthy. The solid guy calls you back when he says he will. He helps you clean your garage and does yoga with you. He’s even polite to your family no matter how whacked they are, and has the sexual stamina to rock your world. While the rebel can help you let your hair down, too much rebel will sap your energy. In time, a steady rebellious diet burns you out. But when we’re addicted to bad boys (junk food, fat, sugar, and booze), nice men (veggies and whole grains) seem boring. Give them a chance!

Brian and Avis deliver their stacks and try to refuse dinner, but the waiters bring them glasses of burgundy, porcelain plates with thin, peppery steaks redolent of garlic, scoops of buttery grilled Brussels sprouts, and a salad of beets, walnuts, and Roquefort. They drag a couple of lawn chairs to a quiet spot on the street and they balance the plates on their laps. Some ingredient in the air reminds Avis of the rare delicious trips they used to make to the Keys. Ten years after they'd moved to Miami they'd left Stanley and Felice with family friends and Avis and Brian drove to Key West on a sort of second honeymoon. She remembers how the land dropped back into distance: wetlands, marsh, lazy-legged egrets flapping over the highway, tangled, sulfurous mangroves. And water. Steel-blue plains, celadon translucence. She and Brian had rented a vacation cottage in Old Town, ate small meals of fruit, cheese, olives, and crackers, swam in the warm, folding water. Each day stirring into the next, talking about nothing more complicated than the weather, spotting a shark off the pier, a mysterious constellation lowering in the west. Brian sheltered under a celery-green umbrella while Avis swam: the water formed pearls on the film of her sunscreen. They watched the night's rise, an immense black curtain from the ocean. Up and down the beach they hear the sounds of the outdoor bars, sandy patios switching on, distant strains of laughter, bursts of music. Someone played an instrument- quick runs of notes, arpeggios floating in soft ovals like soap bubbles over the darkening water.

First, we put some shallow cuts in the meat in a grill pattern... then, we pound it until it's thin! Next, we cover both sides of it with minced onions and let it sit." Covering the meat with onions? I think I read about that somewhere... "Okay, now we scrape off the onions and season the meat with salt and pepper. After searing the steak, we melt a dollop of butter in the same frying pan... ... and caramelize the minced onions in the juices left from the meat, melding the two flavors together! After they're done, we cover the whole top of the steak with the caramelized onions... ... and use the back of a knife to put the grill pattern back into the meat. Put it all on top of some cooked rice... and it's done!" "Oh, yeah! Now I remember! This... IS A CHALIAPIN STEAK!" CHALIAPIN STEAK It was created in 1936, specifically for visiting opera singer Feodor Chaliapin. Bothered by a toothache, the singer requested a dish with "tender steak." This was the result. Accordingly, it is a uniquely Japanese steak, unknown to the rest of the world. "Okay you two, taste it!" "A-all right..." It... It's so tender! "Whoa, now this is tender! I can cut it using my chopsticks! And when I take a bite... ...it practically melts in my mouth!" "Onions have an enzyme in them which breaks down protein, just like honey and pineapple do. That's why the steak is so tender." You'd never believe this was a cheap cut of meat. Its savory flavor fills the mouth with each bite... there's no knocking the combination it makes with the rice, either. Who would've thought of using a steak grilling technique... ... on a beef bowl?

But this isn't standard Japanese picnic fare: not a grain of rice or a pickled plum in sight. Instead, they fill the varnished wooden tables with thick slices of crusty bread, wedges of weeping cheese, batons of hard salamis, and slices of cured ham. To drink, bottles of local white wine, covered in condensation, and high-alcohol microbews rich in hops and local iconography. From the coastline we begin our slow, dramatic ascent into the mountains of Hokkaido. The colors bleed from broccoli to banana to butternut to beet as we climb, inching ever closer to the heart of autumn. My neighbors, an increasingly jovial group of thirtysomethings with a few words of English to spare, pass me a glass of wine and a plate of cheese, and I begin to feel the fog dissipate. We stop at a small train station in the foothills outside of Ginzan, and my entire car suddenly empties. A husband-and-wife team has set up a small stand on the train platform, selling warm apple hand pies made with layers of flaky pastry and apples from their orchard just outside of town. I buy one, take a bite, then immediately buy there more. Back on the train, young uniformed women flood the cars with samples of Hokkaido ice cream. The group behind me breaks out in song, a ballad, I'm later told, dedicated to the beauty of the season. Everywhere we go, from the golden fields of empty cornstalks to the dense forest thickets to the rushing rivers that carve up this land like the fat of a Wagyu steak, groups of camouflaged photographers lie in wait, tripods and shutter releases ready, hoping to capture the perfect photo of the SL Niseko steaming its way through the hills of Hokkaido.

Is It True? English is a really a form of Plattdeutsch or Lowland German, the way it was spoken during the 5th century. It all happened when Germanic invaders crossed the English Channel and the North Sea from northwest Germany, Denmark and Scandinavia to what is now Scotland or Anglo Saxon better identified as Anglo-Celtic. English was also influenced by the conquering Normans who came from what is now France and whose language was Old Norman, which became Anglo-Norman. Christianity solidified the English language, when the King James Version of the Bible was repetitively transcribed by diligent Catholic monks. Old English was very complex, where nouns had three genders with der, die and das denoting the male, female and neuter genders. Oh yes, it also had strong and weak verbs, little understood and most often ignored by the masses. In Germany these grammatical rules survive to this day, whereas in Britain the rules became simplified and der, die and das became da, later refined to the article the! It is interesting where our words came from, many of which can be traced to their early roots. “History” started out as his story and when a “Brontosaurus Steak” was offered to a cave man, he uttered me eat! Which has now become meat and of course, when our cave man ventured to the beach and asked his friend if he saw any food, the friend replied “me see food,” referring to the multitude of fish or seafood! Most English swear words, which Goodreads will definitely not allow me to write, are also of early Anglo-Saxon origin. Either way they obeyed their king to multiply and had a fling, with the result being that we now have 7.6 Billion people on Earth.

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.

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

We still talk a lot about ‘authentic’ cultures, but if by ‘authentic’ we mean something that developed independently, and that consists of ancient local traditions free of external influences, then there are no authentic cultures left on earth. Over the last few centuries, all cultures were changed almost beyond recognition by a flood of global influences. One of the most interesting examples of this globalisation is ‘ethnic’ cuisine. In an Italian restaurant we expect to find spaghetti in tomato sauce; in Polish and Irish restaurants lots of potatoes; in an Argentinian restaurant we can choose between dozens of kinds of beefsteaks; in an Indian restaurant hot chillies are incorporated into just about everything; and the highlight at any Swiss café is thick hot chocolate under an alp of whipped cream. But none of these foods is native to those nations. Tomatoes, chilli peppers and cocoa are all Mexican in origin; they reached Europe and Asia only after the Spaniards conquered Mexico. Julius Caesar and Dante Alighieri never twirled tomato-drenched spaghetti on their forks (even forks hadn’t been invented yet), William Tell never tasted chocolate, and Buddha never spiced up his food with chilli. Potatoes reached Poland and Ireland no more than 400 years ago. The only steak you could obtain in Argentina in 1492 was from a llama. Hollywood films have perpetuated an image of the Plains Indians as brave horsemen, courageously charging the wagons of European pioneers to protect the customs of their ancestors. However, these Native American horsemen were not the defenders of some ancient, authentic culture. Instead, they were the product of a major military and political revolution that swept the plains of western North America in the seventeenth and eighteenth centuries, a consequence of the arrival of European horses. In 1492 there were no horses in America. The culture of the nineteenth-century Sioux and Apache has many appealing features, but it was a modern culture – a result of global forces – much more than ‘authentic’.

While I was deep in my fantasy, in yet another episode of perfect timing, Marlboro Man called from the road. “Hey,” he said, the mid-1990s spotty cell phone service only emphasizing the raspy charm of his voice. “Oh! Just the person I want to talk to,” I said, grabbing paper and a pen. “I have a question for you--” “I bought your wedding present today,” Marlboro Man interrupted. “Huh?” I said, caught off guard. “Wedding present?” For someone steeped in the proper way of doing things, I was ashamed that a wedding gift for Marlboro Man had never crossed my mind. “Yep,” he said. “And you need to hurry up and marry me so I can give it to you.” I giggled. “So…what is it?” I asked. I couldn’t even imagine. I hoped it wasn’t a tennis bracelet. “You have to marry me to find out,” he answered. Yikes. What was it? Wasn’t the wedding ring itself supposed to be the present? That’s what I’d been banking on. What would I ever get him? Cuff links? An Italian leather briefcase? A Montblanc pen? What do you give a man who rides a horse to work every day? “So, woman,” Marlboro Man said, changing the subject, “what did you want to ask me?” “Oh!” I said, focusing my thoughts back to the reception. “Okay, I need you to name your absolute favorite foods in the entire world.” He paused. “Why?” “I’m just taking a survey,” I answered. “Hmmm…” He thought for a minute. “Probably steak.” Duh. “Well, besides steak,” I said. “Steak,” he repeated. “And what else?” I asked. “Well…steak is pretty good,” he answered. “Okay,” I responded. “I understand that you like steak. But I need a little more to work with here.” “But why?” he asked. “Because I’m taking a survey,” I repeated. Marlboro Man chuckled. “Okay, but I’m really hungry right now, and I’m three hours from home.” “I’ll factor that in,” I said. “Biscuits and gravy…tenderloin…chocolate cake…barbecue ribs…scrambled eggs,” he said, rattling off his favorite comfort foods. Bingo, I thought, smiling. “Now, hurry up and marry me,” he commanded. “I’m tired of waiting on you.” I loved it when he was bossy.

The foragers’ secret of success, which protected them from starvation and malnutrition, was their varied diet. Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch and rice for dinner. If she was lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients. Furthermore, by not being dependent on any single kind of food, they were less liable to suffer when one particular food source failed. Agricultural societies are ravaged by famine when drought, fire or earthquake devastates the annual rice or potato crop. Forager societies were hardly immune to natural disasters, and suffered from periods of want and hunger, but they were usually able to deal with such calamities more easily. If they lost some of their staple foodstuffs, they could gather or hunt other species, or move to a less affected area. Ancient foragers also suffered less from infectious diseases. Most of the infectious diseases that have plagued agricultural and industrial societies (such as smallpox, measles and tuberculosis) originated in domesticated animals and were transferred to humans only after the Agricultural Revolution. Ancient foragers, who had domesticated only dogs, were free of these scourges. Moreover, most people in agricultural and industrial societies lived in dense, unhygienic permanent settlements – ideal hotbeds for disease. Foragers roamed the land in small bands that could not sustain epidemics. The wholesome and varied diet, the relatively short working week, and the rarity of infectious diseases have led many experts to define pre-agricultural forager societies as ‘the original affluent societies’.

Your grandparents may have eaten these foods, but chances are you don’t. This has happened in large part because of the misguided campaigns against saturated fat, cholesterol, and red meat. But it’s also a consequence of our love for all things modern and our tendency to discount the knowledge of the past. The problem is that these now-unpopular foods provide nutrients that work synergistically with those found in more commonly eaten foods and are difficult to obtain elsewhere in the diet. In other words, we may be well fed, but we’re undernourished. The solution is to return to the practice of our ancestors and “eat from nose to tail.” This means eating not only the lean muscle meat (like steak or chicken breast) of animals but also the organs, skin, cartilage, bones, and fattier cuts. These parts of the animal contain

Breastfeeding mothers’ diet to escape allergies and colic. No babies in my closest family had allergies, gases or colic. I think that is to the result of a mother’s diet we recommend from generation to generation. We do not eat any gas-forming foods like broccoli or cabbage, and we avoid allergens like red fruits. I did, however, drink a lot of milk, which can cause gases. In addition, and contradicting advice on how to stay fit after birth, I ate tons of butter. It was an obsession during that time, for I do not usually consume dairy that much. It did not cause digestion problems for my baby, but it made my milk really thick. She got nice cheeks. I think my body knew more about needs of the baby than my brain. In general, I ate meat and neutral vegetables–no sweets, no soda, and not much shell fish. It may seem difficult to limit yourself to certain kinds of food, but it is not at all. Eat steaks with sweet potato, spring beans, or salad. It is tasty, balanced and quite habitual for many Americans. Sometimes mothers do have to give up some food preferences for several months to help their babies grow healthy and feel good. My cousin, a Korean girl, continued to eat spicy food during breastfeeding. It was not good for my newborn niece, who had an allergic reaction all over her face and body and was scratching herself badly. She had red spots all over.

I’ve heard a Buddhist monk suggest the number of food-caused deaths is minimized in steak dinners, which share one death over many meals, whereas the equation is reversed for a bowl of clams.

I loathe safe sex. Safe sex is to erotic communion what the Salisbury steak in a restaurant on the New Jersey Turnpike is to food. I do it because it's what there is, but I don't want to think about it any more that I have to.

managed to snag the last available table and all three ordered the special with sweet tea to drink. “It’s like Thanksgiving,” Shiloh said. “Not for me. Thanksgiving was working an extra shift so the folks with kids could be home for the day. Christmas was the same,” Bonnie said. Abby shrugged. “The army served turkey and dressing on the holidays. It wasn’t what Mama made, but it tasted pretty damn good.” Since it was a special and only had to be dipped up and served, they weren’t long getting their meal. Abby shut her eyes on the first bite and made appreciative noises. “This is so good. I may eat here every Sunday.” “And break Cooper’s heart?” Bonnie asked. “Hey, now! One night of drinking together does not make us all bosom buddies or BFFs or whatever the hell it’s called these days.” Abby waved at the waitress, who came right over. “I want this plate all over again,” she said. “Did you remember that we do have pie for dessert?” the waitress asked. “Yes, I’ll have two pieces, whipped cream on both. What about you, Shiloh?” She blushed. “I shouldn’t, but . . . yes, and go away before I change my mind.” “Bonnie?” Abby asked. Bonnie shook her head. “Just an extra piece of pie will do me.” “So that’s two more specials and five pieces of pie, right?” the waitress asked. “You got it,” Abby said. “I’m having ice cream when we finish with hair and nails. You two are going to be moaning and groaning about still being too full,” Bonnie said. “Not me. By the middle of the afternoon I’ll be ready for ice cream,” Abby said. “My God, how do you stay so small?” Shiloh asked. “Damn fine genes. Mama wasn’t a big person.” “Well, my granny was as wide as she was tall and every bite of food I eat goes straight to my thighs and butt,” Shiloh said. “But after that wicked, evil stuff last night, I’m starving.” “It burned all the calories right out of your body,” Abby said. “Anything you eat today doesn’t even count.” “You are full of crap,” Shiloh leaned forward and whispered. The waitress returned with more plates of food and slices of pumpkin pie with whipped cream, taking the dirty dishes back away with her. Bonnie picked up the clean fork on the pie plate and cut a bite-size piece off. “Oh. My. God! This is delicious. Y’all can eat Cooper’s cookin’. I’m not the one kissin’ on him, so I don’t give a shit if I hurt his little feelin’s or not. I’m comin’ here for pumpkin pie next Sunday if I have to walk.” “If Cooper doesn’t want to cook, maybe we can all come back here with him and Rusty next Sunday,” Abby said. “And if he does?” Shiloh asked. “Then I’m eating a steak and you can borrow my truck, Bonnie. I’d hate to see you walk that far. You’d be too tired to take care of the milkin’ the next day,” Abby said. “And you don’t know how to milk a cow, do you?” Bonnie’s blue eyes danced when she joked. Abby took a deep breath and told the truth. “No, I don’t, and I don’t like chickens.” “Well, I hate hogs,” Shiloh admitted. “And I can’t milk a cow, either.” “Looks like it might take all three of us to run that ranch after all.” Bonnie grinned. The waitress refilled their tea glasses. “Y’all must be the Malloy sisters. I heard you’d come to the canyon. Ezra used to come in here pretty often for our Sunday special and he always took an extra order home with him. Y’all sound like him when you talk. You all from Texas?” “Galveston,” Abby said. “Arkansas, but I lived in Texas until I graduated high school,” Shiloh said. The waitress looked at Bonnie. “Kentucky after leavin’ Texas.” “I knew I heard the good old Texas drawl in your voices,” the waitress said as she walked away. “Wonder how much she won on that pot?” Abby whispered. Shiloh had been studying her ragged nails but she looked up.

Dinner progressed. Tyler brought our food in a moderately courteous manner but didn’t say much. Not that he could have, what with Marty’s constant anecdotes about the seedy underbelly of storage unit politics. In between stories, my date would ask questions, such as “how many gallons” was the largest breast implant I’d ever given a woman? “You know,” Marty said, screeching his knife across the plate as he carved up his virtually raw steak, “that gives me a phenomenal idea. You and I could team up on this and make a killing.” Typically, as a doctor, I tried to avoid that phrase. “Really, and what’s that?” He leaned forward, his face serious as bad news. “Saline-filled testicular implants. Boom!” He smacked his hands down on the table and sat up straight. “Think of it. Just like boob implants, only for the balls. ’Cause women like a good set of stones. Am I right?” No. He was wrong. No woman ever was attracted to a man because of his gargantuan balls.

which food has more protein—broccoli or steak? You were wrong if you thought steak. Steak has only 6.4 grams of protein per 100 calories and broccoli has 11.1 grams, almost twice as much.

But it isn’t the fun of DIY invention, urban exploration, physical danger, and civil disorder that the Z-Boys enjoyed in 1976. It is fun within serious limits, and for all of its thrills it is (by contrast) scripted. And rather obedient. The fact that there are public skateparks and high-performance skateboards signals progress: America has embraced this sport, as it did bicycles in the nineteenth century. Towns want to make skating safe and acceptable. The economy has more opportunity to grow. America is better off for all of this. Yet such government and commercial intervention in a sport that was born of radical liberty means that the fun itself has changed; it has become mediated. For the skaters who take pride in their flashy store-bought equipment have already missed the Z-Boys’ joke: Skating is a guerrilla activity. It’s the fun of beating, not supporting, the system. P. T. Barnum said it himself: all of business is humbug. How else could business turn a profit, if it didn’t trick you with advertising? If it didn’t hook you with its product? This particular brand of humbug was perfected in the late 1960s, when merchandise was developed and marketed and sold to make Americans feel like rebels. Now, as then, customers always pay for this privilege, and purveyors keep it safe (and generally clean) to curb their liability. They can’t afford customers taking real risks. Plus it’s bad for business to encourage real rebellion. And yet, marketers know Americans love fun—they have known this for centuries. And they know that Americans, especially kids, crave autonomy and participation, so they simulate the DIY experience at franchises like the Build-A-Bear “workshops,” where kids construct teddy bears from limited options, or “DIY” restaurants, where customers pay to grill their own steaks, fry their own pancakes, make their own Bloody Marys. These pay-to-play stores and restaurants are, in a sense, more active, more “fun,” than their traditional competition: that’s their big selling point. But in both cases (as Barnum knew) the joke is still on you: the personalized bear is a standardized mishmash, the personalized food is often inedible. As Las Vegas knows, the house always wins. In the history of radical American fun, pleasure comes from resistance, risk, and participation—the same virtues celebrated in the “Port Huron Statement” and the Digger Papers, in the flapper’s slang and the Pinkster Ode. In the history of commercial amusement, most pleasures for sale are by necessity passive. They curtail creativity and they limit participation (as they do, say, in a laser-tag arena) to a narrow range of calculated surprises, often amplified by dazzling technology. To this extent, TV and computer screens, from the tiny to the colossal, have become the scourge of American fun. The ubiquity of TV screens in public spaces (even in taxicabs and elevators) shows that such viewing isn’t amusement at all but rather an aggressive, ubiquitous distraction. Although a punky insurgency of heedless satire has stung the airwaves in recent decades—from equal-opportunity offenders like The Simpsons and South Park to Comedy Central’s rabble-rousing pundits, Jon Stewart and Stephen Colbert—the prevailing “fun” of commercial amusement puts minimal demands on citizens, besides their time and money. TV’s inherent ease seems to be its appeal, but it also sends a sobering, Jumbotron-sized message about the health of the public sphere.

If you’re a Cabernet Sauvignon loyalist, you might want to consider ordering your steaks rare or medium-rare.

What troubles me most about my vegetarianism is the subtle way it alienates me from other people and, odd as this might sound, from a whole dimension of human experience. Other people now have to accommodate me, and I find this uncomfortable: My new dietary restrictions throw a big wrench into the basic host-guest relationship. As a guest, if I neglect to tell my host in advance that I don’t eat meat, she feels bad, and if I do tell her, she’ll make something special for me, in which case I’ll feel bad. On this matter I’m inclined to agree with the French, who gaze upon any personal dietary prohibition as bad manners. Even if the vegetarian is a more highly evolved human being, it seems to me he has lost something along the way, something I’m not prepared to dismiss as trivial. Healthy and virtuous as I may feel these days, I also feel alienated from traditions I value: cultural traditions like the Thanksgiving turkey, or even franks at the ballpark, and family traditions like my mother’s beef brisket at Passover. These ritual meals link us to our history along multiple lines—family, religion, landscape, nation, and, if you want to go back much further, biology. For although humans no longer need meat in order to survive (now that we can get our B-12 from fermented foods or supplements), we have been meat eaters for most of our time on earth. This fact of evolutionary history is reflected in the design of our teeth, the structure of our digestion, and, quite possibly, in the way my mouth still waters at the sight of a steak cooked medium rare. Meat eating helped make us what we are in a physical as well as a social sense. Under the pressure of the hunt, anthropologists tell us, the human brain grew in size and complexity, and around the hearth where the spoils of the hunt were cooked and then apportioned, human culture first flourished. This isn’t to say we can’t or shouldn’t transcend our inheritance, only that it is our inheritance; whatever else may be gained by giving up meat, this much at least is lost. The notion of granting rights to animals may lift us up from the brutal, amoral world of eater and eaten—of predation—but along the way it will entail the sacrifice, or sublimation, of part of our identity—of our own animality. (This is one of the odder ironies of animal rights: It asks us to acknowledge all we share with animals, and then to act toward them in a most unanimalistic way.) Not that the sacrifice of our animality is necessarily regrettable; no one regrets our giving up raping and pillaging, also part of our inheritance. But we should at least acknowledge that the human desire to eat meat is not, as the animal rightists would have it, a trivial matter, a mere gastronomic preference. By the same token we might call sex—also now technically unnecessary for reproduction—a mere recreational preference. Rather, our meat eating is something very deep indeed.

The first of the tests is the overcoming of appetite. This involves their doing a two days’ walk or hunt without food, and then being brought suddenly before a fire on which some choice kangaroo steak or other native delicacy is being cooked. They are required to take only a small portion of this. The next is the test of pain. The young boys and girls submit to having their noses pierced, their bodies marked, and to being laid down upon hot embers thinly covered with boughs. The third is the test of fear. The young people are told awesome and hair-raising stories about ghosts and the muldarpe, the Evil Spirit or the Devil-devil. After all these tests they are put to sleep in a lonely place, or near the burial-place of the tribe. During the night the elders, who are made hideous with white clay and bark headdresses, appear, making weird noises. Those of the candidates who show no signs of having had a disturbed night are then admitted as fully initiated members of the tribe. No youth or maiden is allowed to marry without having passed these tests. A proposed marriage is talked over first by all the old members of the tribe. The uncle on the mother’s side is the most important relative, and it is he who finally selects the wife. The actual marriage ceremony takes place during the time of festivals. The husband does not look at or speak to his mother-in-law, although he is husband in name to all his sisters-in-law.

The room contains a few dozen living human bodies, each one a big sack of guts and fluids so highly compressed that it will squirt for a few yards when pierced. Each one is built around an armature of 206 bones connected to each other by notoriously fault-prone joints that are given to obnoxious creaking, grinding, and popping noises when they are in other than pristine condition. This structure is draped with throbbing steak, inflated with clenching air sacks, and pierced by a Gordian sewer filled with burbling acid and compressed gas and asquirt with vile enzymes and solvents produced by the many dark, gamy nuggets of genetically programmed meat strung along its length. Slugs of dissolving food are forced down this sloppy labyrinth by serialized convulsions, decaying into gas, liquid, and solid matter which must all be regularly vented to the outside world lest the owner go toxic and drop dead. Spherical, gel-packed cameras swivel in mucus-greased ball joints. Infinite phalanxes of cilia beat back invading particles, encapsulate them in goo for later disposal. In each body a centrally located muscle flails away at an eternal, circulating torrent of pressurized gravy.

We therefore have irrefutable evidence that hominins started to consume meat by at least 2.6 million years ago. How much meat they ate is conjecture, but meat constitutes approximately one-third of the diet among hunter-gatherers in the tropics (more fish and meat are consumed in temperate habitats).13 In addition, hunter-gatherers must have craved meat back then as much as chimps and humans still do today, and for good reason. Eating an antelope steak yields five times more energy than an equal mass of carrots, as well as essential proteins and fats. Other animal organs such as the liver, heart, marrow, and brain also provide vital nutrients, especially fat, but also salt, zinc, iron, and more. Meat is a rich food source. Meat has been an important component of the human diet ever since early Homo, but being a part-time carnivore is time-consuming, chancy, dangerous, and difficult for hunter-gatherers today, and it must have been even more challenging and risky at the dawn of the Paleolithic, long before projectile weapons were invented. Although

which food has more protein—broccoli or steak? You were wrong if you thought steak. Steak has only 6.4 grams of protein per 100 calories and broccoli has 11.1 grams, almost twice as much.21 Keep in mind that most of the calories in meat come from fat; green vegetables are mostly protein. (All calories must come from fat, carbohydrate, or protein.)

l’after-shave, le badge, le barbeque, le best-seller, le blue-jean, le blues, le bluff, le box-office, le break, le bridge, le bulldozer, le business, le cake, la call-girl, le cashflow, le check-in, le chewing-gum, le club, le cocktail, la cover-girl, le cover-story, le dancing, le design, le discount, le do-it-yourself, le doping, le fan, le fast-food, le feedback, le freezer, le gadget, le gangster, le gay, le hall, le handicap, le hold-up, le jogging, l’interview, le joker, le kidnapping, le kit, le knock-out, le label, le leader, le look, le manager, le marketing, le must, les news, le parking, le pickpocket, le pipeline, le planning, le playboy, le prime time, le pub, le puzzle, se relaxer, le self-service, le software, le snack, le slogan, le steak, le stress, le sweatshirt, le toaster and le week-end.

What about the stake … burning …?’ ‘Steak?’ Jack glares at me. ‘You still talking about food?

As an exception to this rule I advise taking a few onions, for in spite of their weight they are a food worth considering. They freeze as readily as potatoes, but if they are kept frozen until time for use it will not hurt them in the least. There are many dishes that are greatly improved by an onion flavor and I am very fond of this evil-smelling vegetable when sliced and fried with steak.

Step 12: Front Decorations This is a nice way to add even more definition. Put stone pressure plates on top of the front wall of the bunker (X), hold SHIFT to place them on the dispensers. You can also place iron bars in the spaces between the stone wall and the cobblestone wall (X). Step 13: Furnishing The last step is adding some furniture and decorations to the room. You can get creative here but I’ll give you some suggestions. We’ve got a symmetric design with two double chests against the wall, then a chiseled stone brick with a fern flower pot on top and an item frame on the side. The item frames has a bow on the right side and a steak on the left side and they represent what’s in each chest. Weapons and food, all you need for defending the valley below! We also got a bed on each side if you need to take a nap.

Welcome to Murray Hill Diner, servicing residents and businesses in the Murray Hill section of midtown Manhattan since 2005. The owners are on hand every day to ensure that whether you come into our restaurant or order delivery, your food is prepared just the way you want it. Choose from triple decker sandwiches, salads, pastas, Greek specialties, seafood entrees, steaks & chops, hot open sandwiches, pancakes, eggs and much, much more!

The law gave me an entirely new vocabulary, a language that non-lawyers derisively referred to as "legalese." Unlike the basic building blocks- the day-to-day words- that got me from the subway to the office and back, the words of my legal vocabulary, more often than not, triggered flavors that I had experienced after leaving Boiling Springs, flavors that I had chosen for myself, derived from foods that were never contained within the boxes and the cans of DeAnne's kitchen. Subpoenakiwifruit. InjunctionCamembert. Infringementlobster. Jurisdictionfreshgreenbeans. Appellantsourdoughbread. ArbitrationGuinness. Unconstitutionalasparagus. ExculpatoryNutella. I could go on and on, and I did. Every day I was paid an astonishing amount of money to shuffle these words around on paper and, better yet, to say them aloud. At my yearly reviews, the partners I worked for commented that they had never seen a young lawyer so visibly invigorated by her work. One of the many reasons I was on track to make partner, I thought. There were, of course, the rare and disconnecting exceptions. Some legal words reached back to the Dark Ages of my childhood and to the stunted diet that informed my earlier words. "Mitigating," for example, brought with it the unmistakable taste of elementary school cafeteria pizzas: rectangles of frozen dough topped with a ketchup-like sauce, the hard crumbled meat of some unidentifiable animal, and grated "cheese" that didn't melt when heated but instead retained the pattern of a badly crocheted coverlet. I had actually looked forward to the days when these rectangles were on the lunch menu, slapped onto my tray by the lunch ladies in hairnets and comfortable shoes. Those pizzas (even the word itself was pure exuberance with the two z's and the sound of satisfaction at the end... ah!) were evocative of some greater, more interesting locale, though how and where none of us at Boiling Springs Elementary circa 1975 were quite sure. We all knew what hamburgers and hot dogs were supposed to look and taste like, and we knew that the school cafeteria served us a second-rate version of these foods. Few of us students knew what a pizza was supposed to be. Kelly claimed that it was usually very big and round in shape, but both of these characteristics seemed highly improbable to me. By the time we were in middle school, a Pizza Inn had opened up along the feeder road to I-85. The Pizza Inn may or may not have been the first national chain of pizzerias to offer a weekly all-you-can-eat buffet. To the folks of the greater Boiling Springs-Shelby area, this was an idea that would expand their waistlines, if not their horizons. A Sizzler would later open next to the Pizza Inn (feeder road took on a new connotation), and it would offer the Holy Grail of all-you-can-eat buffets: steaks, baked potatoes, and, for the ladies, a salad bar complete with exotic fixings such as canned chickpeas and a tangle of slightly bruised alfalfa sprouts. Along with "mitigating," these were some of the other legal words that also transported me back in time: Egressredvelvetcake. PerpetuityFrenchsaladdressing. Compensatoryboiledpeanuts. ProbateReese'speanutbuttercup. FiduciaryCheerwine. AmortizationOreocookie.