We were wearing jeans and t-shirts, and we just decided to drive to the courthouse and get married. We went to Arby’s and had lunch – that’s always been like one of my favorite places – so we decided to celebrate our holy matrimony with some roast beef.
One of the jobs I had was cutting out the blood clots on a side of beef.
I look forward to going to Chicago because it’s where I grew up, and the food there is so munch. Especially during the winter, I get deep dish pizza or Italian beef, and it warms me up. It’s something I don’t normally get, especially here in L.A. where you’re always trying to be healthy.
A number of countries around the world, and indeed the E.U. as a whole, have chosen not to allow the import from the U.S. of beef from cows fed a diet that includes the hormone ractopamine, because of the fairly grave health concerns.
Yeah, Peckham’s a mad place. Unpredictable. You don’t know what’s going to happen throughout the day or the night. Today in the morning everything’s cool. In the afternoon you’re in mad beef. It’s just normal isn’t it? It’s cool for us.
We actually added an extra electric guitar to beef up ‘Need You Now’, but we haven’t changed any of this ‘Own The Night’ record at all for the international releases.
Yes, beef is what was for dinner last night. Tonight it will be my dinner, and it will continue to be.
Montana’s ranchers raise the best cattle in the world. If Taco Bell needs to beef up, they can give their customers the highest quality meat around by using Montana beef, and in the process, supporting agriculture jobs in Montana.
I make a great lasagna. I also like making piccadillo. It’s a Cuban dish with ground beef, tomato sauce, garlic and olives served over rice, with plantains. My ex-husband and all my boyfriends love it.
I’m from Manchester, Mass., so it was lobster, lobster and more lobster! Also, lots of fish that we caught in the summers, clam chowder and roast beef sandwiches. But my mom was pretty healthy; we had a lot of chicken and broccoli and rice as well.
A combination of stir-fry and salad, Lok Lak is a popular staple in Cambodia. It’s usually made with beef, but in olden times, in the country’s mountainous areas, venison would’ve gone sizzling into the wok.
In Porto, you have to eat francesinha. Translated, it means ‘little French girl.’ It’s this sandwich of bread, ham, and a lot of beef sausage or other meats. Then you put melted cheese on the top. The special thing about it is the sauce. Each house makes a special secret sauce, and it’s usually a bit spicy.
My diet is always extremely important to me. I’ve taken a new approach to eating in terms of my blood type. I really don’t eat much chicken, sugar, salts, or beef. Just eating clean and feeling so much better.
We count on winning. And if we lose, don’t beef. And the best way to prevent beefing is – don’t lose.
The feeling of friendship is like that of being comfortably filled with roast beef; love, like being enlivened with champagne.
I think with lean cuts of chicken and beef, fish, turkey, ground beef and bison, you can’t go wrong with those.
My father would often work all night and sleep during the day, so for us, dinner might be pancakes, and breakfast might be beef stroganoff.
If beef is your idea of ‘real food for real people’, you’d better live real close to a real good hospital.
In the ‘Mad Men’ era, the archetypal dad came home; put down his briefcase; received pipe, Manhattan, roast beef, potatoes, key-lime pie; and was – apparently – content.
If somebody says or does something to me first, then I’ll respond, and I go overboard with it, and it seems like I’m the one that has beef with somebody.
Dry-aging happens when meat has been left to hang out in a temperature- and moisture-controlled environment. Over time, the meat’s natural enzymes begin to break down the connective tissue and rid the meat of moisture, which results in a rich, nutty, and tender piece of beef.
I’ve always been obsessed by beef jerky.
I eat a lot of grass-fed beef. That’s my main protein source. But I’ll substitute in chicken and turkey, and sometimes fish, to have a little bit of variety.
I want Books and Babies and Beef stews.
After swimming, I have breakfast. I start with a big bowl of porridge – say, 100 grams of oats – then some cereal, five or so pieces of fruit, an oat bar, a litre of fruit juice, and a big bag of beef jerky.
I don’t have any beef with any rapper.
It’s funny: not too many people used to think that Brittany was a culinary treasure, but there’s such amazing stuff. Beef and pork, of course, but the seafood! The food there is kind of wonderful.
I love a Yorkshire pudding. It’s basically pancake batter that’s fried in beef fat and puffs up; it’s like you can’t go wrong.
In Chicago, you know you got beef with everybody. In Atlanta, you’re chilling, but you don’t get too comfortable. Like, if I go to the store, it’s not like anybody’s gonna come out shooting at me.
I bashed myself. I cut myself. I caught on fire. I fell: I had been myopically focused on peeling garlic, and hadn’t noticed a bin of beef at my feet until I walked into it.
My go-to winter recipe is beef and butternut squash stew, cooked in the slow oven all day.
Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It’s all about culture. There is something, however, that I really don’t like: bell peppers.
Corned beef and cabbage – that’s our favorite holiday meal when all the O’ Haras gather around the table.
No matter what it is you are cooking, buy the best ingredients you can afford. I don’t care if it’s a simple salad or Beef Wellington. A quality product stands alone and won’t need any dressing up.
Now is not the time to open the border to receive Canadian beef down to the United States.
My affinity for beef extends into my home life, so you’ll notice canvas prints of cows, a cowhide rug and prints of Smithfield meat market.
I can’t remember what episode it is but there’s an episode of Prodigal Son’ where I wake up in my underwear and, you can see, I can put the beef on!
First and foremost, you have to remember that restaurants are businesses and they have to stay in business. And though everyone thinks they want grass fed beef, most people actually prefer the taste of corn fed – it is less dry, more marbled, and less gamey, not to mention much less expensive than grass fed.
For too long, Japan has been dragging its feet as it ignores the steps the U.S. has made to ensure a safe beef supply and shows a disregard for our prior trade pacts.
My grandfather, Harry Ferguson, was a butcher in Hill of Beath; so even though my grandparents lived in some poverty, we got loads of beef. My grandmother, Meg, was a fine Scottish cook who did slow cooking.
The argument that all Jews have a heartfelt investment in the state of Israel is untrue. Some have a heartfelt investment in corned beef sandwiches.
I wanted to open up a stand to sell dried fruit and beef jerky where we lived in Greenwich Village. I was 8 years old. I had been flipping through TV channels and got mesmerized by this infomercial for a food dehydrator.
Loading a hollowed-out loaf of bread with steak, mushrooms, shallots, and a fat dose of horseradish yields a kind of portable beef Wellington – the pinnacle of British cuisine reinvented as a trail snack.
But it’s not just the cattle producers, it’s all the attendant industries like transport and shipping and feed producers and the like. There will be enormous ramifications across the beef industry generally as a result of the Government’s decision to ban all exports to all of the abattoirs in Indonesia.
I don’t eat pork or beef. I cut that out when my father passed away about 20 years ago. I wanted to modify my diet because he passed away from diabetes. And, you know, it’s very hereditary.
I don’t have a beef with Texas. I just don’t think Texans know anything about basketball and they don’t have a sense of humor. Texans take themselves too seriously.
I don’t have any more animosity, any more beef with any one team in the NFL.
Japan’s inexplicable lack of response to even consider a move to re-open their market to U.S. beef will sorely tempt economic trade action against Japan.
Reed College required a thesis for a Bachelor’s degree. Normally a Bachelor’s is sort of like being stamped ‘Prime US Beef.’ They just walk you through, hand out the diplomas and you fill in your name later on.
Under-mature beef with no fat through the meat will be a dry and tasteless disappointment and you will get little yield from it.
I was unloading sides of beef down on the docks when I decided enough was enough. By then, I’d done a lot of reading on my own, so I persuaded New York University to enroll me.
My favourite organic recipe is probably a huge batch of chilli con carne cooked with organic low fat British minced beef, tons of kidney beans, tomatoes and baked beans.
Reading a Lydia Davis story collection is like reaching into what you think is a bag of potato chips and pulling out something else entirely: a gherkin, a pepper corn, a truffle, a piece of beef jerky.
I was a decent cook – competent enough to turn out the standard Eighties chalet fare: beef Wellington, banoffee pie, Delia’s chocolate bread-and-butter pudding – but it wasn’t haute cuisine.
