T Bone Steak Quotes

I don't speak Japanese, I don't know anything about Japanese business or Japanese culture. Apart from sushi. But I can't exactly go up to him and say "Sushi!" out of the blue. It would be like going up to a top American businessman and saying, "T-bone steak!

I am a cutter, you see. Also a snipper, a slicer, a carver, a jabber. I am a very special case. I have a purpose. My skin, you see, screams. It's covered with words - cook, cupcake, kitty, curls - as if a knife-wielding first-grader learned to write on my flesh. I sometimes, but only sometimes, laugh. Getting out of the bath and seeing, out of the corner of my eye, down the side of a leg: babydoll. Pull on a sweater and, in a flash of my wrist: harmful. Why these words? Thousands of hours of therapy have yielded a few ideas from the good doctors. They are often feminine, in a Dick and Jane, pink vs. puppy dog tails sort of way. Or they're flat-out negative. Number of synonyms for anxious carved in my skin: eleven. The one thing I know for sure is that at the time, it was crucial to see these letters on me, and not just see them, but feel them. Burning on my left hip: petticoat. And near it, my first word, slashed on an anxious summer day at age thirteen: wicked. I woke up that morning, hot and bored, worried about the hours ahead. How do you keep safe when your whole day is as wide and empty as the sky? Anything could happen. I remember feeling that word, heavy and slightly sticky across my pubic bone. My mother's steak knife. Cutting like a child along red imaginary lines. Cleaning myself. Digging in deeper. Cleaning myself. Pouring bleach over the knife and sneaking through the kitchen to return it. Wicked. Relief. The rest of the day, I spent ministering to my wound. Dig into the curves of W with an alcohol-soaked Q-tip. Pet my cheek until the sting went away. Lotion. Bandage. Repeat.

But—let me tell you my cat joke. It's very short and simple. A hostess is giving a dinner party and she's got a lovely five-pound T-bone steak sitting on the sideboard in the kitchen waiting to be cooked while she chats with the guests in the living room—has a few drinks and whatnot. But then she excuses herself to go into the kitchen to cook the steak—and it's gone. And there's the family cat, in the corner, sedately washing it's face." "The cat got the steak," Barney said. "Did it? The guests are called in; they argue about it. The steak is gone, all five pounds of it; there sits the cat, looking well-fed and cheerful. "Weigh the cat," someone says. They've had a few drinks; it looks like a good idea. So they go into the bathroom and weigh the cat on the scales. It reads exactly five pounds. They all perceive this reading and a guest says, "okay, that's it. There's the steak." They're satisfied that they know what happened, now; they've got empirical proof. Then a qualm comes to one of them and he says, puzzled, "But where's the cat?

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.

I said, "I'll take the T-bone steak." A soft voice mooed, "Oh wow." And I looked up and realized The waitress was a cow. I cried, "Mistake--forget the the steak. I'll take the chicken then." I heard a cluck--'twas just my luck The busboy was a hen. I said, "Okay no, fowl today. I'll have the seafood dish." Then I saw through the kitchen door The cook--he was a fish. I screamed, "Is there anyone workin' here Who's an onion or a beet? No? Your're sure? Okay then friends, A salad's what I'll eat." They looked at me. "Oh,no," they said, "The owner is a cabbage head.

I don't want you skinny, Bride. I like you as you are." His breath tickled her neck as he spoke and sent heat all over her. "My people have a saying. Meat is for the man, the bone is for the dog." "Yeah, but you're both." "And when given a choice between ribs and steak, I go for top choice every time.

I have no idea what to say next. I don't speak Japanese, I don't know anything about Japanese business or Japanese culture. Apart from sushi. But I can't exactly go up to him and say "Sushi!" out of the blue. It would be like going up to a top American businessman and saying "T-bone steak!

Your Seer needs my help to do somethin' she can't. To join the ti-bon-age, mend the seams she ripped herself." Link didn't understand either. "T-bone what? What kinda steak are we talkin' about here?

Canine Psychology 101. Seriously don't look at it, (the T bone steak) Look for the dastardly villain." Atticus

Now listen here, I’m not gay. I’m as far from gay as you can possibly get - be-hee-hee-lieve me on that one! I love me some pussy. Football. Domestic beer. Poker. World War II movies. T- bone steak. Big dogs. Money. I’m not down with any of that queer shit... ...but if this car were to ask me to suck its dick, I totally would.

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.

As for asking Tam Lin, Matt didn’t know how to bring up the subject. By the way, is anyone planning to cut me up into T-bone steaks? Even more terrifying was the bodyguard’s possible answer: You hit the nail on the head there, laddie. I always said you were bright as a button.

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.

When I imagine my ingredients, I imagine that my muscles are made of plums, that my heart is a giant ruby with a light bulb in it, that my blood is goldenrod yellow, and the bones inside my body are made from lions' bones and shells, and that my brain is made of steak and silk and Hawaiian Punch.

But a large minority was content to live off the dole. Every two weeks, I’d get a small paycheck and notice the line where federal and state income taxes were deducted from my wages. At least as often, our drug-addict neighbor would buy T-bone steaks, which I was too poor to buy for myself but was forced by Uncle Sam to buy for someone else.

It’s not “Why have hamburger when you can have steak?” It’s “I’ll have the filet mignon, rib eye, t-bone, and fuck it, throw a couple of burgers in there too, I guess.” Alphas need variety.

line where federal and state income taxes were deducted from my wages. At least as often, our drug-addict neighbor would buy T-bone steaks, which I was too poor to buy for myself but was forced by Uncle Sam to buy for someone else.

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.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

The show had horror fans hooked at hello because, frankly, most of us are not picky. We’re like the family dog that wags its tail at a treat, no matter if it’s a crappy store-brand Milk-Bone or a piece of steak. We (yes, I’m still speaking for you, horror hound) don’t mind the familiar and recycled as long as we can consume it without gagging. To the general populace, the recycled bits of classic horror might be naggingly familiar in some recess of their pitiful and atrophied culture-lobe of their brains (mmm, braaaaiiiins!!!), but to them it plays as totally fresh and new, and frightening.

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.

And then red, marbled with pink, around two imperfect circles of bone-white with dark centers. A space where there shouldn’t be one—ground visible, covered with grass, and some clover. Red again—an image of the tomatoes on the kitchen counter flashed across Beatrice’s mind—surrounding two more bone-white circles. The hand bearing the peacock was severed, that was why Beatrice could see a sliver of ground where basic biology dictated there should be skin. There was a clean cut five inches or so above the wrist, just missing the edge of the peacock’s tail, the muscles and tendons—the bones—neatly sliced through like a Swiss round steak prepared by an expert butcher.

Most of us were struggling to get by, but we made do, worked hard, and hoped for a better life. But a large minority was content to live off the dole. Every two weeks, I’d get a small paycheck and notice the line where federal and state income taxes were deducted from my wages. At least as often, our drug-addict neighbor would buy T-bone steaks, which I was too poor to buy for myself but was forced by Uncle Sam to buy for someone else. This was my mind-set when I was seventeen, and though I’m far less angry today than I was then, it was my first indication that the policies of Mamaw’s “party of the working man”—the Democrats—weren’t all they were cracked up to be.

lives felt like a struggle while those living off of government largesse enjoyed trinkets that I only dreamed about. Mamaw listened intently to my experiences at Dillman’s. We began to view much of our fellow working class with mistrust. Most of us were struggling to get by, but we made do, worked hard, and hoped for a better life. But a large minority was content to live off the dole. Every two weeks, I’d get a small paycheck and notice the line where federal and state income taxes were deducted from my wages. At least as often, our drug-addict neighbor would buy T-bone steaks, which I was too poor to buy for myself but was forced by Uncle Sam to buy for someone else. This was my mind-set when I was seventeen, and though I’m far less angry today than I was then, it was my first indication that the policies of Mamaw’s “party of the working man”—the Democrats—weren’t all they were cracked up to be. Political scientists have spent millions of words trying to explain how Appalachia and the South went from staunchly Democratic to staunchly Republican in less than a generation. Some blame race relations and the Democratic Party’s embrace of the civil rights movement. Others cite religious faith and the hold that social conservatism has on evangelicals in that region. A big part of the explanation lies in the fact that many in the white working class saw precisely what I did, working at Dillman’s. As far back as the 1970s, the white working class began to turn to Richard Nixon because of a perception that, as one man put it, government was “payin’ people who are on welfare today doin’ nothin’! They’re laughin’ at our society! And we’re all hardworkin’ people and we’re gettin’ laughed at for workin’ every day!”20 At around that time, our neighbor—one of Mamaw and Papaw’s oldest friends—registered the house next to ours

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.

Standing next to Caitlin was like walking into a lioness’ den wearing a suit made of T-bone steaks. No amount of infatuation could make me forget what she was, or drown out the memory of Artie Kaufman’s dying screams. So why did I linger on the steps outside the restaurant, flirting around the edges of a goodnight kiss like a teenager?

A T-bone’s a two-for-one cut. That way I get a piece of tenderloin and a piece of strip steak. Win-win.

A women who enjoys her food enjoys life. I get that. Have you ever seen a swan devour an elephant carcass? Neither had I until last night. Watching my date tuck into her steak was like witnessing a lion on safari. I spent most of the night picking stray flecks of bone from my pasta.

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

This one is from the 1851 edition of Miss Leslie’s Directions for Cookery: BROILED SALMON Split the salmon and take out the bones as nicely as possible without mangling the flesh. Then cut it into filets or steaks about an inch thick. Dry them lightly in a cloth and dredge them in flour. Take care not to squeeze or press them. Have ready some clear, bright, coals, such as are

Let’s see.” Reid sat on the floor in the kitchen, petting Lonely Dog’s soft head. “I could call you T-Bone, because you sure liked that Steak. But somehow, that seems like a better name for a bulldog.” Lonely Dog licked Reid’s fingers as he waited patiently for his name. “I could call you Brownie,” Reid went on. “You’re the perfect color for that.  But that doesn’t seem very creative.” He frowned.

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. It is a marvel that can only be explained by the power of brain over body, and, in turn, by the power of cultural conditioning over the brain.

The menu was full of classic American cuisine—bone-in ribeyes with garlic mashed potatoes, cedar plank salmon served with risotto and drizzled with lemon butter, smoked sausage, venison medallions, and game hens served with grilled vegetables and wild rice. Free-range herb roasted chicken with roasted potatoes. Porterhouse steaks, seared and served with steak fries and creamed spinach. Sweet corn soup topped with fresh herbs. To finish it off, dark chocolate cake layered with velvety ganache and served with a side of vanilla ice cream. Rustic wood beams

There is something about the first frost that brings out the caveman--- one might even say the vampire--- in me. I want to wear fur and suck the meat off lamb bones, and on comes my annual craving for boudin noir, otherwise known as blood sausage. You know you've been in France for nearly a decade when the idea of eating congealed blood sounds not only normal, but positively delightful. When I was pregnant, my body craved iron in silly amounts. I could have eaten a skyscraper. It's a shame that it's not on the French pregnancy diet--- forbidden along with charcuterie, liver, and steak tartare. It's true that boudin noir is not the sort of thing I'd buy at any old supermarket. Ideally, you want a butcher who prepares his own. I bought mine from the mustached man with the little truck in Apt market, the same one I'd spotted during our first picnic in Provence. Since our first visit, I'd returned many times to buy his delicious, very lean, saucisses fraîches and his handmade andouillettes, which I sauté with onions, Dijon mustard, and a bit of cream. I serve my boudin with roasted apples--- this time, some Golden Delicious we picked up from a farm stand by the side of the road. I toasted the apple slices with olive oil, sprinkled the whole lot with sea salt, and added a cinnamon stick and a star anise to ground the dish with cozy autumn spices. Boudin is already cooked through when you buy it, but twenty minutes or so in a hot oven gives it time to blister, even burst. I'm an adventurous eater, but the idea of boiled (or cold) boudin makes me think about moving back to New Jersey. No, not really. I admit, when you first take it out of the oven, there are some visual hurdles. There's always a brief moment--- particularly when I serve the dish to guests--- that I think, But that looks like large Labrador shit on a plate. True enough. But once you get past the aesthetics, you have one of the richest savory tastes I can imagine. Good boudin has a velveteen consistency that marries perfectly with the slight tartness of the roasted apples. Add mashed potatoes (with skin and lumps), a bottle of Châteauneuf-du-Pape, and wake me in the spring.

I can get a hell of a good look at a T-bone steak by sticking my head up a bull’s ass, but I’d rather take the butcher’s word for it—Tommy Boy.

Crime and welfare were the major themes of Reagan’s campaign rhetoric. According to the Edsalls, one of Reagan’s favorite and most-often-repeated anecdotes was the story of a Chicago “welfare queen” with “80 names, 30 addresses, 12 Social Security cards,” whose “tax-free income alone is over $150,000.”68 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.

Crime and welfare were the major themes of Reagan’s campaign rhetoric. According to the Edsalls, one of Reagan’s favorite and most-often-repeated anecdotes was the story of a Chicago “welfare queen” with “80 names, 30 addresses, 12 Social Security cards,” whose “tax-free income alone is over $150,000.”68 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.”69 These highly racialized appeals, targeted to poor and working-class whites, were nearly always accompanied by vehement promises to be tougher on crime and to enhance the federal government’s role in combating it. Reagan portrayed the criminal as “a staring face—a face that belongs to a frightening reality of our time: the face of the human predator.”70 Reagan’s racially coded rhetoric and strategy proved extraordinarily effective, as 22 percent of all Democrats defected from the party to vote for Reagan. The defection rate shot up to 34 percent among those Democrats who believed civil rights leaders were pushing “too fast.”71

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

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. It was madness and desperation and deprivation and torment gone supernova, screeches and howls and, sprinkled in here and there, my own name.

Christmas banquet, served over two courses. The first course included: Oysters, brawn, mutton stew with marrow bone, a grand salad, capon pottage, breast of veal, boiled partridges, roast beef, mince pies, mutton in anchovy sauce, sweetbreads, roasted swan, venison pasties, a kid with a pudding in his belly, a steak pie, chickens in puff pastry, two geese (one roast, one larded) [covered with bacon or fat while cooking], roast venison, roast turkey stuck with cloves, two capons, and a custard. If guests had any room left after all that, the second course comprised: Oranges and lemons, a young Lamb or Kid, Rabbits, two larded, a pig sauced with tongues, ducks, some larded, two pheasants, one larded, a Swan or goose pie cold, partridges, some larded, Bologna sausages, anchovies, mushrooms, caviar, pickled oysters, teales, some larded, a gammon of Westphalia [smoked] bacon, plovers, some larded, a quince or warden pie, woodcocks, some larded, a tart in puff pastry, preserved fruit and pippins, a dish of larks, neats’ [ox] tongues, sturgeon and anchovies, and jellies.

From a long board, he watched her rake a pile into the stockpot: tomatoes and garlic, orange peel and bay, the heads and spines and tails of a dozen sardines. She plunged a knife into a spider crab and split it in two, tossing it after. She hadn't noticed Al standing behind her. He cleared his throat, and she swung around. "Oh, goodness," she said. "You've been busy." She held to his face a mortar of green pounded herbs and garlic, a rouille so sharp it made his eyes water. And then a hard loaf of bread, white fish steaks translucent as china; she put a salted almond in his mouth, a crust dipped into the stockpot, her finger. She was giddy, beautiful, his wife. She poured the stock through a strainer, pressing on the bones and shells with the back of a wooden spoon. She poached the fish steaks, some tiny rings and tangles of squid, picking out the mussels as they opened; she toasted bread; she warmed a Delft tureen with boiling water. She set the table, handing a cold bottle of white wine from the refrigerator and a corkscrew to him. "There's so much in this kitchen," she whispered. "Is Gigi here?" "No, not ever, I don't think. But she's got every kind of gadget. Look at this. Do you know what this is?" She held up a Bakelite-handled comb with a dozen tines. Al waited. "It's for slicing cake," she said.

A few days before the club, Stevie and Erin produced the wares of their dumpster dives. New potatoes, udon noodles, shiitake mushrooms, raspberry doughnuts, baked meringues, feta cheese, frozen peas, farfalle pasta, tomato puree, tinned salmon, plus a load of day-old radishes. "The most important part of any dumpster dive," Erin said, moving her hand expansively over the food, "is showing off what you have found." I processed the food as she'd taught me: cleaning the packaging with diluted bleach and soaking the vegetables in a vinegar-water solution. In the large chrome restaurant kitchen, I spread it all out across the counter and thought about what I'd make. We had bought just one extra ingredient: enormous cuts of T-bone steak. We thought red meat should be a prerequisite for all Supper Clubs. An element of spontaneity had also been agreed on, with no set menu, no dietary requirements- just eat whatever's in front of you and be sure to eat it all. The plan was to spend all night at the restaurant, waiting hours between courses. I made grilled potatoes and spiced salmon for the first course. I roasted radishes and topped them with crumbled feta for the second. Cold noodle salad with shiitake mushrooms and peas for the third, and T-bone steaks cooked rare, with a side of garlic-tomato pasta, for the main course. For dessert I made a strange sort of Eton mess, with chunks of torn doughnuts and smashed meringue covered in cream and sugar.

After an hour or so, I went to roast a round of tuna steaks. The kitchen was dense with spices and smells. I'd massaged the tuna with cumin and ground coriander, plus lots of chili, serving it with new potatoes and carrots. We mopped up the sauce from our plates with thickly cut bread. We tossed any bones onto the floor, throwing them over our shoulders as was now tradition. The fat and the tomatoes left a thin red tide line around our mouths, which we dabbed at with tissues. After the tuna we had a smaller course of spaghetti puttanesca- served in sundae bowls we'd found in the kitchen. The pasta was a little overcooked, but the fiery anchovy sauce was delicious, finished with an extra drizzle of chili oil, its carmine flecks spitting and popping from the pan.

Second, while we understand the benefits of eating “whole” foods, we do not apply this knowledge to meat. We eat only the muscle meats rather than the entire animal, thereby risking overconsumption of the muscle meats. We generally discard most of the organ meats, cartilage and bones—which is analogous to drinking the juice of a fruit but discarding the pulp. Yet bone broth, liver, kidney and blood are all parts of the traditional human diets. Traditional staples like steak-and-kidney pie, blood sausage and liver have disappeared. Ethnic foods such as tripe, pork bung, congealed pig’s blood, oxtail and beef tongue still survive. The organ meats tend to be the fattiest parts of the animal. By focusing almost exclusively on the muscles of animals for food, we are preferentially eating protein rather than fat.

There is a wide variety of good meat available, often simply grilled or roasted on the spit, and the preference is for farmyard animals, such as rabbit, lamb, chicken, duck and wood pigeons. The famous bistecca alla fiorentina, a T-bone steak, is always cooked over charcoal, and rosticciana is grilled spare ribs. In Tuscany, meat dishes are often stewed slowly in a tomato sauce, called in umido (stracotto is beef cooked in this way or in red wine). In the Maremma, wild boar (cinghiale) is sometimes prepared alla cacciatora, marinated in red wine, with parsley, bay leaves, garlic, rosemary, onion, carrot, celery, sage and wild fennel. It is then cooked slowly at a low heat in a terracotta pot with oil, lard, hot spicy pepper, and a little tomato sauce.

Breakfast at Texas Roadhouse: What You Need to Know When it comes to hearty meals and a rustic dining experience, Texas Roadhouse is a name that stands out. Known for its hand-cut steaks and warm rolls, many people wonder if Texas Roadhouse serves breakfast. Here’s everything you need to know about enjoying breakfast at Texas Roadhouse—or alternatives if it’s not on the menu. Does Texas Roadhouse Serve Breakfast? Traditionally, Texas Roadhouse is not a breakfast-serving restaurant. Its menu primarily focuses on lunch and dinner offerings, including juicy steaks, fall-off-the-bone ribs, and comforting sides like mashed potatoes and baked beans. However, this doesn’t mean breakfast lovers are entirely out of luck. Special Events and Local Variations In some locations, Texas Roadhouse may host special breakfast events or offer early morning meals for fundraisers, holidays, or unique occasions. These events typically feature breakfast staples with a Texas Roadhouse twist—think hearty omelets, pancakes, and even breakfast-themed steak dishes. It’s always a good idea to check with your local Texas Roadhouse for any special breakfast events or promotions they might be running. Breakfast Alternatives at Texas Roadhouse While breakfast isn’t part of the regular menu, you can still enjoy some breakfast-inspired options during lunch or dinner. For instance: Texas-Sized Portions: Pair steak with eggs from the comfort of your kitchen by taking advantage of their take-home options. Sides That Feel Like Breakfast: Sweet potatoes, baked bread, and loaded mashed potatoes can give off that morning comfort food vibe. Exploring Breakfast Favorites in Texas If you’re in Texas and craving breakfast, plenty of nearby diners and breakfast spots offer southern-style breakfast options. From chicken-fried steak with eggs to biscuits and gravy, you’ll find plenty of places to start your day right. The Final Word on Breakfast at Texas Roadhouse While Texas Roadhouse isn’t your go-to breakfast destination, its hearty offerings and occasional special events make it worth keeping on your radar. Whether you're stopping by for a weekend dinner or catching a special morning fundraiser, Roadhouse always delivers a satisfying dining experience.

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