Steak Inspiring Quotes

Pure joy is rare. That’s why for every meal I eat a really bloody steak.

Screw chocolate. A good steak is where it’s at.

Sometimes I like to compare people who don't like women to vegetarians." "Interesting analogy, and I do like the way your mind works, so lay it on me." He opened the door and waved her in. "If God had meant for people to be vegetarians, a good steak wouldn't taste so divine. Following that line of thinking, neither would a woman.

I reject animal welfare reform and single-issue campaigns because they are not only inconsistent with the claims of justice that we should be making if we really believe that animal exploitation is wrong, but because these approaches cannot work as a practical matter. Animals are property and it costs money to protect their interests; therefore, the level of protection accorded to animal interests will always be low and animals will, under the best of circumstances, still be treated in ways that would constitute torture if applied to humans. By endorsing welfare reforms that supposedly make exploitation more “compassionate” or single-issue campaigns that falsely suggest that there is a coherent moral distinction between meat and dairy or between fur and wool or between steak and foie gras, we betray the principle of justice that says that all sentient beings are equal for purposes of not being used exclusively as human resources. And, on a practical level, we do nothing more than make people feel better about animal exploitation.

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.

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.

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.

Dashing by Maisie Aletha Smikle On my farm I keep a firearm The deer I charm And then disarm To feed my family venison And stay away from medicine Sheep so sweet We love to eat Young lambs we chop To get lamb chops Pigs in wigs Dished their wigs to do a jig Pigs skinny dip Floated and strip So turkey chicken and rabbit May be covered with bacon strips Cows roaming in the valleys Cats left in the Alleys Bring the cows It's time to chow Beef for steak Make no mistake Mince it grind it chop it We must have it We plant dashene To cook and steam To feed the animals so they keep lean Fit and ready to consume Eat we must Or we'd be dust Knead the dough for the pie crust Get the pan it will not rust We will dine Without wine We will roast eat then toast Thanking God that He is our Host

Pinky Pig by Maisie Aletha Smikle Pinky pig is big Pinky wears no wig Pinky likes to wallow Pinky’s wallow makes her cotton white hair butter yellow The butcher comes calling Pinky started bawling I ain't your bacon I ain't your ham I ain't no steak I ain't no loin called Sir Am just a pig Called Pinky Don't use me for steak I take too long to bake Am not fit for a cake My life is at stake But all you need is steak Steak rare Steak medium Steak well done See I ain't none I ain't rare I ain't medium I ain't well done It's the season To be butchered and eaten But I ain't your steak to bake Am just Pinky the pink pig

Not everything appears as it seems and vice versa in life like I have no teeth but is not because I'm a country bumpkin I actually lost them in Iraq but I chew steaks better without them how you like them apples

O My O My I dreamt of fries They filled the skies And rained from the cloud Pounding rooftops rather loud I ran People ran We all ran To fill our can O my o my Fries are falling The farmer comes calling Wondering why buyers are stalling This can't be the farmer says It’s pouring heavenly spuds He grabbed a chair To reach for his share There will be another year When potatoes will bear And buyers will want his spuds Because there will be no heavenly buds There will be tater tots For the pots And cooked potatoes to mash So there’ll be some cash There’ll be potatoes to bake To have with steak Top that off with a cake Not all is at stake Add potato rolls For a long stroll My O my fries arrive Without a toll Make wedges For some edges Tie a spud with a bandana Potatoes have gone bananas

She decided to start them off with a Sweet Corn Bisque with Crab "Souffle." The pureed texture of this deeply penetrating soup gave it a rich, suede-smooth mouth-feel, and the stack of jumbo lump crabmeat mounded in the center, warm and bound together with a whisper of mayonnaise and coriander, told someone immediately that you were excited they came. The main course would be center-cut Filet Mignon in a Grand Marnier Reduction, with Chestnut Mashed Potatoes and Green Beans Amandine. Romantic encounters had been preceded by bold yet classically inspired meals like this since Casanova's day. She advised Pettibone in no uncertain terms that the steaks needed to be done just to the brink of medium-rare, then finished with butter and allowed to carry-over cook their last five minutes for the best results. Dessert would be a delicate Flan with Sauternes Caramel, a velvety, infused custard that finished with a rapturous, dulcet swirl of caramel on the tongue.

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

Hayder didn’t bother checking the time when he left the condo. He banged on the closest door and waited with arms crossed, foot tapping. It opened a moment later on a tousled-hair Luna, who scowled. “What do you want?” “A lifetime supply of porterhouse steaks in my freezer.” Like duh. What feline wouldn’t? “Smartass.” “Thank you. I knew those IQ tests I took in college were wrong. But enough of my mental greatness, I need a favor.” “I am not lending you my eighties greatest hits CDs again to use for skeet practice,” she grumbled. “That’s not a favor. That’s just making the world a better place. No, I need you to watch Arabella’s place while I talk to the boss about her situation.” Obviously the rumor mill had been busy because Luna didn’t question what he meant. “You really think those wolves would be stupid enough to try something here?” Luna slapped her forehead. “Duh. Of course they are. Must be something in their processed dog food that inhibits their brain processes.” “One, while I agree that pack is mentally defective, you might want to refrain from calling them dogs or bitches or any other nasty names in the near future.” “Why? Aren’t you the one who coined the phrase ‘ass-licking, eau de toilette fleabags’?” Ah yes, one of his brighter inspirations after a few too many shots of tequila. “Yeah. But that was in the past. If I’m going to be mated to a wolf—” “Whoa there, big guy. Back up. Mated? As in”— Luna hummed the wedding march—“ dum-dum-dum-dum.” Hayder fought not to wince. Knowing he’d found the one and admitting it in such final terms were two different things. “Yes, mated. To Arabella.” “The girl who is allergic to you?” Luna needed the wall to hold her up as she laughed. And laughed. Then cried as she laughed. Irritated, Hayder tapped a foot and frowned. It just made her laugh all the harder. “It isn’t that funny.” “Says you.” Luna snorted, wiping a hand across her eyes to swipe the tears. “Oh, wait until the girls hear this.” “Could we hold off on that? It might help if I got Arabella to agree first.” Which, given her past and state of mind, wasn’t a sure thing. “You’re killing me here, Hayder. This is big news. Real big.” “I’ll let you borrow my treadmill.” Damned thing was nothing more than a clothes rack in his room. Indoor running just couldn’t beat the fresh adrenaline of an outdoor sprint. “Really big news,” she emphasized. He sighed. “Fine. You can borrow my car. But don’t you dare leave any fast food wrappers in it like last time.” “Who, me?” The innocent bat of her lashes didn’t fool him one bit.