Words matter. These are the best Pork Quotes from famous people such as Caris LeVert, Sara Cox, Big Freedia, Michael Symon, Rick Stein, and they’re great for sharing with your friends.
I gave up red meat and pork – I love burgers and steaks so it’s been tough.
I try not to buy pork pies but sometimes I fail.
That was one thing my mama instilled in me: to be well trained in the kitchen. Growing up, I was always in the kitchen with her. You name it, I make it: red beans and rice, lasagna, chicken, pork. I am the queen of cooking.
If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.
I have met vegetable growers who offer seasonal produce grown for taste rather than the ability to survive weeks in cold storage; meat producers who rear fantastic rare-breed pork, lamb and beef; and delis that stock local produce that will never find its way into supermarkets because it is not made in bulk.
A key feature of Macedonia’s protein dishes is the mix of meat, so you’ll often find a stew of pork and chicken, for example, rather than a singular beast.
When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon – all served with black beans and rice. It’s festive but different.
Hef is boring to cook for. He likes a total of four main dishes: fried chicken, pot roast, pork roast and pork chop sandwich!
I’ve had no shellfish and no pork for quite some time.
I start the day with oatmeal with vanilla almond milk. If I don’t, I’m dying by noon and eating everything in sight. On-set, I avoid crap and pack soup and salad. I cook pork chops or turkey tacos for dinner.
All the food we eat, whether Brussels sprouts or pork bellies, has been modified by mankind. Genetic engineering is only one particularly powerful way to do what we have been doing for eleven thousand years.
With the proper motivation, you can do anything. I was just a poor kid that ate pork and beans out of a can and apple sauce. I went from rags to riches. But it does take a lot of determination, inner strength, drive, and discipline.
This is what I grew up on in Alsace. It’s choucroute. I’d wake up every morning with the smell of cabbage and potatoes and pork.
You can never put too much pork in your mouth as far as I’m concerned.
Cooking certain dishes, like roast pork, reminds me of my mother.
I am a Southern girl at heart, so I have a pulled pork sandwich and Key lime pie every day. It’s a problem.
I’m Muslim the way many of my Jewish friends are Jewish: I avoid pork, and I take the big holidays off.
I feel I would love to close down for a number of years in some way and just be in the country making pork pies and chutneys and never have to poke my head out of the parapet.
Let me make it clear: The Disbursement Allocation Program is not pork barrel. Of the DAP releases in 2011 and 2012, only nine percent was disbursed for projects suggested by legislators. The DAP is not theft. Theft is illegal.
A peasant becomes fond of his pig and is glad to salt away its pork. What is significant, and is so difficult for the urban stranger to understand, is that the two statements are connected by an and not by a but.
He who cannot eat horsemeat need not do so. Let him eat pork. But he who cannot eat pork, let him eat horsemeat. It’s simply a question of taste.
I’m sick and tired – and the American people are sick and tired – of the pork barrel spending.
Food is a way to explore culture and ground the story in a specific time and place. I still remember the meals and snacks from my first novel, ‘Shug’: pork chops and applesauce and Coca-Cola and peanuts, which are very Southern. When a character has roots elsewhere, food is a way to connect with home and another culture.
We eat the same breakfast every day. We are like robots. I always do two eggs over easy with turkey bacon – we enjoy the taste of it more than pork – and avocado. I carve it all up into a bowl so it’s like a slop, and I load it with salt and pepper and Cholula.
I was raised on pork… steak, chicken, everything… And everyone in my family pretty much of the older generation has diabetes, high cholesterol, high blood pressure, cancer.
I always use my ‘Holy Trinity’ which is salt, olive oil and bacon. My motto is, ‘bacon always makes it better.’ I try to use bacon and pork products whenever it can.
Nobody can fail to lose weight in the jungle, unless they’ve got a secret stash of pork pies somewhere.
I do not like onions. It’s so funny because I am probably one of the least picky eaters ever. Pretty much any type of new food, I’ll try it, I’ll eat it. But onions, and pork. Pork and onions.
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.
One of the worst things you can do if you’re worried about breast cancer is to cook beef, pork, fish or poultry at a high temperature – which includes frying, grilling and roasting.
I am guilty of asking the Senate for pork and proud of the Senate for giving it to me.
Pulled pork jokes never get old.
Just because something is English does not necessarily mean it is good. We make the best cheddar; we make great pasties. But we can’t make very good brie or baguettes – and the French can’t make pork pies.
Ours was a pork-free household. The rules were arbitrary but strict: No pork in the house, ever. Except for the occasional pepperoni pizza. Or maybe Hawaiian.
My husband cooks fancier food for himself than I’ve ever cooked on-air. I call him from the road, and he’s making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I’m not a better cook than my own husband!
On Christmas Eve, we have a duck or roast pork with caramelised potatoes, braised red cabbage and gravy. For dessert, we have ris a l’amande, a rice pudding, and whoever gets the whole almond in it wins an extra present. Then we dance around the tree and sing carols.
The truth in acting is that we are all hired help. We are a commodity. There is no difference between being an actor and pork bellies.
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.
Lame blades can dull relatively quickly, so after slashing several loaves the blade won’t slice through the dough with tremendous ease. (When this happens, don’t throw it away – it’s still sharp enough to score duck or pork skin, or shave paper-thin slices of garlic and chives, like a hot knife through butter).
I went to several public schools. I went to religious school. I was thrown out of Hebrew school, which was the final straw. They said, ‘God doesn’t like you anymore. Go eat pork.’
For a slim, sexy body, it’s important to eat protein every day – preferably at every meal. Be sure to ask about the origins of your meat, poultry and seafood. If you can’t afford organic, free-range meats, opt for natural poultry, pork, and beef that’s raised without antibiotics or hormones.
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’m kosher except for times where I eat pork and shellfish.
I bought some pork chops and told the butcher to make them lean. He said, ‘Which way?’
I hate pork rinds. I couldn’t imagine how anybody would ever get the idea of taking skin from a pig and frying it and then trying to sell it to people. And then people actually buy it to eat it. That is the true sign of the decline of the human race.
The pig is not just pork chops and bacon and ham to us. The pig is a co-laborer in this great land-healing ministry.
If I go to heaven, I’d like Phillip and Fern or Richard and Judy – if they die first – to be waiting for me with a big plate of pork pies with piccalilli. A comforting thought.
I’ve wined and dined with kings and queens, and I’ve slept in the alley eating pork and beans.
People are getting famous now for serving food out of a truck, or for, well, pork buns. I don’t know if I’m really pleased to be a part of that. I’m somewhat terrified of what the future holds, especially in America.
Ever consider what pets must think of us? I mean, here we come back from a grocery store with the most amazing haul – chicken, pork, half a cow. They must think we’re the greatest hunters on earth!
I love all Puerto Rican food. I love rice and beans. I like anything with steak, chicken, pork. But I like chocolate and potato chips, too. I eat that when my wife goes away and isn’t looking.
Because I’m so known as a meat-chef, when I talk about Meatless Monday some people look at me like I’ve lost my mind. I’m like, look, I’m not saying beef and pork is bad, I love it and I eat it six days a week.
The vast majority of Muslims view the consumption of alcohol or pork as deeply haram.
Oh, I ain’t vegan, I’m good. I eat. I eat everything. Except pork, you know, I try to stay away. I like me some bacon, though!
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