Snakes are very low maintenance. I just have to give them meat and water.
Most of my food memories are of my Nan cooking Sunday dinners – roasts of meat with lots of vegetables. I suppose I cook what’s comforting and dishes that make me feel good.
Some people just don’t understand people who eat meat and ride animals.
I found a great fishmonger in Southend, certainly not a place where I would have expected to find one, who specialises in skate knobs, a little nugget of meat from the head which makes for extremely agreeable eating.
If I actually thought about ‘Fresh Meat’ going on television, I just couldn’t or wouldn’t do it – it’s so terrifying!
The big mistake people make is eating their grilled beef hot. I prefer room temperature or cool. When the meat rests and starts to get cool, all of that fat goes back into the muscles and becomes much more tender.
Ninety-five percent of the eggs produced in America come from factory-farmed birds. Even if free-range farms were hugely more humane, the sheer number of animals raised to satisfy people’s desire for eggs, meat, and milk makes it impossible for us to raise them all on small, free-range farms.
Does Greenpeace think it can stop whaling in Antarctica by publicly eating whale meat and declaring it delicious? What are these people thinking?
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.
During my teenage years, I rebelled and ate everything under the sun, but when I was 18 or 19, I became vegetarian-focused and got disgusted by meat.
In theory, I stick to how I could eat if I lived a thousand years ago. I take processed foods off the menu, and stick to things I could hunt or gather, with more fruits, vegetables, and nuts – and less meat.
I don’t see myself as a hunk of meat.
Some people love Sundays; I don’t, particularly. I used to rather dread them when I was younger. I was brought up on Sunday roasts, which I’ve always loathed. If I didn’t finish my meat, I had to sit with it for most of the afternoon. No wonder I’m a vegetarian now.
It’s a Tim sandwich. The meat is fresh, but the bread is moldy.
Yeah, I’m a vegetarian – but still, some things are just nasty. I like salads. But sometimes, they get too creative. I like regular food, just no meat in it.
Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
Simply put, Cavemen’s diet is a diet plan which suggest food eaten by the cavemen. Cavemen ate what was available – like meat, vegetables and a few nuts. What we grow for food is carbohydrates, and that leads to weight gain. I started this diet a few years ago, and ever since, I haven’t had carbs at all.
Even though I now eat meat, I have halloumi every day – even at breakfast.
My fantasy is to have a restaurant where there are no written menus, but where you just ask people, ‘What are you in the mood for? Fish? Meat? White wine?’
The shape of the meat and the taste of it starting from the top down is a part of me. All of my feelings are coming from inside of the meat down to when I put the salt onto the meat.
The perception of juiciness involves a complex jumble of things, including how quickly juices are squeezed out of meat fibers by our teeth, how much saliva we produce, and the ratio of liquid fat to water-based liquid.
Each one of my budgets has taken a meat axe to foreign aid, because I think we ought to quit sending it to countries that hate us.
I could never stop eating meat… I’m not a good person to talk about diets. If I had to only eat salads, I’d kill myself!
I was not put on this earth to listen to meat!
The president is supposed to stand up for the First Amendment and stand up for the free press – not put us through the meat grinder.
I’m on this diet where you’re supposed to eat only fish and meat.
One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their own dinner. I got to thinking: ‘What if the cabbage was the most important thing on the plate?’
Historically, almost every cookbook and chef have taught that when you’re cooking a piece of meat, the first step should be searing.
I stopped with the red meat, let go of turkey and chicken, and then I held onto fish. When we finished ‘Wu-Tang Forever,’ I felt like I evolved and completely dived into veganism.
They did cast me as an ingenue once, and the novelty was nice. But I said, ‘There is nothing here to play!’ I really like getting into the meat of a role.
Caltech was a meat grinder like I could never have imagined.
Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook… so don’t touch that door!
I eat mostly vegetarian. I love meat, but I think it should be enjoyed on occasion – like cheesecake or blackouts.
My dad was a meat peddler who drove a refrigerated truck. He bought his meat in Sheboygan, Wis., and sold it to stores in the region. He was a terrific salesman. People loved and trusted him, and he never let anyone down.
If you’re eating grassland meat, your carbon footprint is light and possibly even negative.
The higher the surface area-to-volume ratio of a given amount of meat, the more efficiently it will freeze and the less damage it will suffer.
I’ve never been crazy when it comes to controlling my diet. I just avoid processed foods, don’t mix carbs and make sure I get my protein. I’m a carnivore. I love my wild game and especially my buffalo meat.
I liked Lady Gaga’s meat dress. It was funny.
I love warm salads with bacon and spinach. I love the varieties of the nicoise that show up on so many menus. I love steak salads for their lusciousness and how the meat juices seep into the dressing.
I watched the ‘Food, Inc.’ documentary and was like, ‘This has opened my eyes to the meat industry – maybe I should go vegetarian.’ And my friend told me, ‘Sadie, you’re not gonna last a week.’ But I’m very competitive.
I was raised Southern, where every meal had meat on table, but I don’t eat that way in life. I’ve been experimenting with a lot of vegetarian and vegan food.
By no means do I want to be a piece of meat for the rest of my career. It’s funny when you get asked to do a talk show, and then they follow it up with requesting you take your shirt off.
Reducing our personal impact on the Earth via our ecological footprint, stop driving cars, eat less meat, all these things matter.
Your natural tendency, human nature, is to always look and see if there’s an opportunity. But that’s something that I don’t spend a ton of time doing because I’m pretty meat and potatoes when it comes to approaching the day.
I eat meat daily. I’m not Jewish. I’m not Arabic. What’s the kind of person that doesn’t eat meat? That’s right – I’m not a vegetarian.
By fermenting tiny single-cell organisms we will be able to synthesise all manner of foodstuffs in the future, everything from pasta to eggs, fish and meat. Small tweaks in the process will enable production of different proteins used to replicate food we already eat.
Short stories are often strong meat. Reading them, even listening to them, can be challenging, by which I do not mean hard work, simply that a certain amount of nerve and maturity is required.
In any restaurant, my eyes alight first, as if by an atavistic pull, on the meat dishes on the menu. In any dinner party I throw, I think of the non-vegetarian dish as central. I view this as a combination of weakness, greed and moral failure. Someone please help.
The best thing you can do for yourself is lower your meat intake, so I try to do one day a week meatless.
Some days I would go without any fire at all, and eat raw frozen meat and melt snow in my mouth for water.
The booming popularity of alligator hunting, sparked by reality shows like the History Channel’s ‘Swamp People,’ is easy to understand: It’s an exotic blast of adrenaline. But there’s a culinary upside as well, with gator boasting a delicate light-pink meat that, to me, falls somewhere between veal and wild turkey.
I had always sort of done dramatic things, and I love them; it’s my background. But when I think about ‘Fresh Meat,’ I just think about the cast and the crew that we had… we just had a great time.
At this point, I wouldn’t be able to digest meat, and I don’t like eating things with faces.
There isn’t anything I don’t eat, although I’m not too keen on creepy crawly things. Other than that, I’m quite adventurous. I like all types of red meat, and I’m not a fussy eater at all.
It’s commonly said that if slaughterhouses had clear glass walls, nobody would eat meat. I think people go out of their way to remain ignorant about how factory farm animals are treated.
Flesh-meats will depreciate the blood. Cook meat with spices, and eat it with rich cakes and pies, and you have a bad quality of blood.
I used to delight in eating the most exotic meat on the menu: I’d have the snails, camel, squid or anything else that was going.
