I try not to eat meat, but I’m not saying that I’m vegetarian or vegan. I love animals, so I try and eat with a conscience.
People enjoy our meat and our poultry, as I do as a consumer.
Call me crazy – I love elk meat!
I stick with all anti-inflammatory foods: tons of veggies, eggs, chicken, and fish. I will have some red meat, but only every now and then.
There are certain things that I do – I don’t eat chicken or pork. I stay away from red meat a lot; I eat fish most of the time. I think it makes me feel cleaner, not just body wise. I feel good.
The rich flavors of duck meat have always attracted sweet, fruit-based sauces.
If you’re dining with someone who wants the same cut, it’s always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you’ll get a better taste with a bigger piece of meat.
I got so excited, just talking about hummus to the Food Network. I feel like you don’t see a lot of hummus and challah and shakshuka on the Food Network and that was really the meat of the process.
I’m not very into pastas or heavy foods like meat, but pastries, especially if they come from a really nice French bakery, I go crazy over! I try to allow myself those little treats in the morning for breakfast, then I have a lighter lunch.
The bottom line, addressing defense spending cuts with a meat ax like sequestration will damage defense readiness for decades to come.
I’m not a great meat eater – I eat it twice a week. But I can’t stand fish – my mother says it’s because I got a fish bone stuck in my throat when I was little.
Cell-based meat, or ‘clean’ meat – real meat produced in labs – has not become a commercial product yet. But analysts expect it to hit the shelves in 2021 or soon thereafter, and start-ups in this space, such as Memphis Meats, have raised tens of millions of dollars.
Cows and other livestock account for roughly one-sixth of all greenhouse-gas emissions, and as a general point, eating meat means taxing the Earth.
When it comes to meat, change is almost always cast as an absolute. You are a vegetarian or you are not.
This is going to sound really crude, but I lost my fingers in a meat grinder.
I have been following a vegan diet now since the 1980s, and find it not only healthier, but also much more attractive than the chunks of meat that were on my plate as a child.
I can hardly eat meat because it has to look like something what it was not when it was alive.
Really, if I’m gonna eat a meat, I’d rather eat venison than anything and I do like it a little on the rare side. That’s probably my favorite meat and I’ve had some awfully good venison in some of the great restaurants.
The main point for me is moral; animals are sentient beings. I know for some this is a hard argument to accept, but we’re not built to eat a lot of meat.
I think it’s an actor’s responsibility to change every time. Not only for himself and the people he’s working with, but for the audience. If you just go out and deliver the same dish every time… it’s meat loaf again… you’d get bored. I’d get bored.
Day to day, I love eating soup and salad; lots of stews, fish, chicken, meat and veg. I eat everything, and I don’t have any fads.
I’ve noticed a huge difference in my energy level cutting out the red meat. It’s crazy.
I’m not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches.
I’d just got back from filming my role as Flo in ‘Kidnap & Ransom’ when I got the news that Channel 4 had re-commissioned ‘Fresh Meat,’ so I think it was the first Christmas I could actually relax knowing that I had three months’ work sorted. As an actor, that’s always a good feeling.
The kind of funny irony is that a lot of people talk about ethical meat eating as if it’s a way to care about things, but also not to alienate yourself from the rest of the world. But it’s so much more alienating than vegetarianism.
We’re predators; we don’t eat meat because it’s handy, we eat meat because we have a taste for blood.
It occurred to me that I just didn’t see how I could go ahead and continue to eat meat. It just seemed so… cannibalistic to me. And so, I’m a vegetarian, and I have been ever since.
If you have to ban something, ban products which are actually harmful for us, like cigarettes. Smoking also affects the health of people standing around you. But we won’t ban such things. We’re told don’t eat fish, don’t eat meat, don’t wear miniskirts and other such things.
I don’t eat much meat, fish, or poultry.
I don’t eat red meat.
I don’t want to do something just to be on TV. If I did I might as well just go on and put a meat pie on my head! If I go on TV I want to be doing something I want to do.
For meat, I eat mostly high-quality fish and chicken.
Meat is complicated. We have to be thoughtful about the ecosystem that we’re living in and not to destroy it because of the instant gratification and the demand of others.
It takes the farmer 10 kgs of vegetation to feed the animal in order to produce 1 kg of meat. In other words a meat eater consumes 10 people’s food!
A boxer’s diet should be low in fat and high in proteins and sugar. Therefore you should eat plenty of lean meat, milk, leafy vegetables, and fresh fruit and ice cream for sugar.
There’s no question that resting meat helps it to retain juices, though the exact degree to which it does so is up for debate. I’ve tested dozens of steaks over the years, and I’ve found significant variation.
Marinating chicken in miso adds lots of character to the meat with little work.
In New York, there are many steakhouses. We would like to show that Nusr-et is different than the others in service, meat quality, and connection with the customers.
I’m a pescatarian – I don’t even eat meat!
I respect the hell out of everyone who does a network show. That is a marathon. It’s so many episodes, and it can be a meat grinder. Anyone making a network show, and on top of that making a very good network show, that’s an insane feat of Herculean endurance and fortitude.
Unlike leftover pasta, leftover risotto is viewed by Italians as a gift. Cooks shape it into balls or stuff it with a pinch of stewed meat or cheese. Then they bread and deep-fry the fritters until golden brown, yielding arancini, the indulgent ‘little oranges’ I can never resist.
I love the combination of the words ‘spies’ and ‘Balkans.’ It’s like meat and potatoes.
Initially, my decision to stop eating meat was motivated by fear of spiritual consequences, but right away I found that not eating meat made me feel good about myself. It increased my self-esteem, which I found so rewarding, I wanted to do more.
With a small wire rack set inside your sizzle platter, youve got the perfect setup for dry brining one or two portions of meat. The small footprint of a sizzle platter fits easily in any fridge, while the matching mini rack keeps the meat from hanging out in its own juices.
It’s sort of a meat market, the whole awards thing, and I don’t think you can predict it anymore – who’s going to like what you’ve done, if it’s worthy or not. And hopefully, that’s not why you make a film, because if you’re distracted by that, or only striving for that, you don’t do it justice.
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.
A diet that relies heavily on meat production results in higher emissions than a typical vegetarian diet. Different individuals will make different choices. However, the debate about climate change should not be dumbed down to a single slogan, such as ‘give up meat to save the planet.’
I haven’t eaten meat since I was 17, so I take Vitamin C, a B complex, Omegas-3-6-9, glucosamine, and antioxidants to make sure my body stays healthy.
I gave up meat when I was 18, and it was an ethical decision. I loved the taste, and went on holiday to Greece, fairly gorging myself on lamb souvlaki before taking the plunge into a meatless existence.
Meat consumption is a part of our evolutionary heritage; meat production has been a major component of modern food systems. Carnivory should remain, within limits, an important component of a civilization that finally must learn how to maintain the integrity of its only biosphere.
I grew up a vegetarian. Then, because I grew up in the states, I started slowly eating meat. First it was bologna sandwiches, or pepperoni on pizza.
I really love fish, so I’ll mix between that and meat, but I have to have protein. I can’t survive without it.
Extracting the meat from a whole crab is a time-consuming job – picking all the meat out of the legs, claws and body, double-checking for bits of shells, etc. But the flavour makes it worth it, and you get the additional bonus of the crab shells to make a flavourful bisque or stock as a base for other dishes.
Heaven sends us good meat, but the Devil sends cooks.
Food from Quebec is not known to be amazing. Actually, even though you can eat really, really well in Montreal, it’s crazy. It’s one of the best cities I eat in, but typical Quebec food is like food from people that work in the woods. It’s potatoes, meat and sauce.
