Borcherts Meats Quotes

#1. A few weeks into our stay, I made a friend who wanted to improve his English as much as I wanted to improve my French. We met one day in the crowd in front of Notre Dame. We walked to the Latin Quarter. We walked to a wine shop. Outside the wine shop there was seating. We sat and drank a bottle of red. We were served heaping piles of meats, bread, and cheese. Was this dinner? Did people do this? I had not even known how to imagine it. #Quote by Ta-Nehisi Coates

#2. Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls.
John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral.
'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.'
'It will taint the sugar,' John o #Quote by Lawrence Norfolk

#3. Each food items in a typical U.S. meal has traveled an average of 1,500 miles ... If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce we would reduce our country's oil consumption by over 1.1 million barrels of oil every week. #Quote by Barbara Kingsolver

#4. If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country's oil consumption by over 1.1 million barrels of oil every week. That's not gallons, but barrels. Small changes in buying habits can make big differences. Becoming a less energy-dependent nation may just need to start with a good breakfast. #Quote by Barbara Kingsolver

#5. I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend. #Quote by Emeril Lagasse

#6. The problem with heroes and villains is that it's not always easy to tell which is which. Particularly when you are one. #Quote by Jessica Meats

#7. There is no place like the beach... where the land meets the sea and the sea meats the sky #Quote by Umair Siddiqui

#8. If manufacturers are so sure there is nothing wrong with genetically modified foods, pesticides and cloned meats, they should have no problems labeling them as such. After all, cancer will kill one in every two men and one in every three women now alive, reports Samuel Epstein, chairman of the Cancer Prevention Coalition. Like our ancestors, we act in ways that will bemuse future societies. The military-industrial complex lubricates the mass-agriculture system with fossil fuels. Tons of heavy metals and other hazardous, even radioactive, waste is sprayed on American agricultural soil. #Quote by Adam Gollner

#9. I am Tarzan of the Apes. I want you. I am yours. You are mine. We live here together always in my house. I will bring you the best of fruits, the tenderest deer, the finest meats that roam the jungle. I will hunt for you. I am the greatest of the jungle fighters. I will fight for you. I am the mightiest of the jungle fighters. You are Jane Porter, I saw it in your letter. When you see this you will know that it is for you and that Tarzan of the Apes loves you. #Quote by Edgar Rice Burroughs

#10. The popular media and conventional wisdom, including the medical profession's traditional approach to nutrition, have created and continue to perpetuate this problem through inadequate, outdated dietary counseling. Attempts to universalize dietary therapies so that one-diet-fits-all influences the flawed claims against meats and fats, thereby encouraging overconsumption of grains. Government-sponsored guides to healthy eating, such as the USDA's food pyramid, which advocates six to eleven servings of grains daily for everyone, lag far behind current research and continue to preach dangerously old-fashioned ideas. Because the USDA's function is largely the promotion of agriculture and agricultural products, there is a clear conflict of interest inherent in any USDA claim of healthful benefits arising from any agricultural product. Popular beliefs and politically motivated promotion, not science, continue to dictate dietary recommendations, leading to debilitating and deadly diseases that are wholly or partly preventable. #Quote by Ron Hoggan

#11. You cannot murder interns, but other than that, they are the same as mules. You can rob them, abuse them, debase them. There are no limits. When a man agrees to be intern, he is saying, "I am no longer human being with rights, I am like dog or monkey. Use me for labor until my body breaks and then consume all of my meats." I #Quote by Simon Rich

#12. Before World War II, there was no such thing as organic food. All food was organic. Food was just food - plants, grains, meats, and dairy that we could all recognize or grow. There were no long lists of ingredients on packages that you couldn't pronounce, much less have any idea what they did to your body or the environment. In 1938, the USDA's Yearbook of Agriculture was called Soils and Men, and it remains a handbook of organic farming today, but back then that was the norm. #Quote by Nora Pouillon

#13. Malachi 3: 8-9 is probably the most misrepresented scripture tithing advocates quote in the Bible. They contend that anyone that does not pay tithe is robbing God and will be cursed. However, Malachi was not speaking to the Jewish nation he was speaking to the priests. The priests were the ones criticized for robbing God and received the curse for failing to follow God's ordinances. They were withholding the best meats for themselves and offering God "blemished" sacrifices.

Pastors that knowingly deceive others by preaching a false tithing doctrine are the real thieves and are no different than the priests that Malachi rebuked. They are blind guides that lead God's people astray. They have cherry picked certain principles from God's tithing system and turned it into something that looks nothing like Moses' design. It is an inequitable system that does not provide for the poor and allow prosperity preachers and false teachers to profit far beyond the members of their congregation. #Quote by Terrence Jameson

#14. The occult town was vibrant, busy with fiddles playing themselves on street corners, and enchanted paper lanterns hanging mysteriously string-less in the dead of night. Lycanthropes chattered with each other in alleyways between the hotels and inns. Fairies stalked in the shadows, preying on unfortunate cats and mice. Hearty Elves with round bellies and rosy smiles worked late into the night, pushing their wooden carts filled with baked goods and meats. #Quote by Shayne Leighton

#15. Don't believe vegetarians who tell you that meat has no flavor, that it comes from the spices or the marinade. The flavor is already there: earth and metal, salt and fat, blood.
My favorite meat is chicken. I can eat a whole bird standing up in the kitchen, straight from the oven, burning my bare hands on its flesh. Anyone can roast a chicken, it is a good animal to cook. Lamb, on the other hand, is much harder to get right. You have to lock in the flavor, rubbing it with sea salt like you are exfoliating your own drying skin, tenderly basting it in its own juices, hour after hour. You have to make small slits across the surface of the leg, through which you can insert sprigs of rosemary, or cloves of garlic, or both. These incisions should run against the grain, in the opposite direction to which the muscle fibers lie. You can tell the direction better when the meat is still uncooked, when it is marbled and raw. It is worth running your finger along those fibers, all the way from one end to the other. This doesn't help with anything. It won't change how you cook it. But it is good to come to terms with things as they are.
Preparing meat is always an act of physical labor. Whacking rib eye with a rolling pin. Snapping apart an arc of pork crackling. And there is something inescapably candid about it, too. If you've ever spatchcocked a goose- if you've pressed your weight down on its breastbone, felt it flatten and give, its bones rearranging under your hands- you wi #Quote by Lara Williams

#16. You would fain be victor at the Olympic Games, you say. Yes, but weigh the conditions, weigh the consequences; then and then only, lay to your hand-if it be for your profit. You must live by rule, submit to diet, abstain from dainty meats, exercise your body perforce at stated hours, in heat or in cold; drink no cold water, nor, it may be, wine. In a word, you must surrender yourself wholly to your trainer, as though to a physician. #Quote by Epictetus

#17. You know what you're supposed to eat. We all do. Fresh fruits and vegetables, complex carbs, salads, whole grains, lean meats, more fish and poultry and less beef. ... You know it, I know it, we all know it. So why do so many of us still go out and chow down cheeseburgers and fries every day? I'll tell you why: because it won't kill us. Not today. #Quote by Jeff Olson

#18. The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef. #Quote by Kyle MacLachlan

#19. You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a healthy, light white meat that lends itself excellently to their style of cooking, and they use it in many different ways. Also, Europeans do not celebrate Thanksgiving so they perceive turkey as an all-year round option. #Quote by Todd English

#20. I regularly took aspirin, salt tablets, Alka-seltzer and antibiotics and my tetanus immunity was working overtime. Most of the day I was dizzy from ouzo, wine, beer, whisky or the hangover therefrom, too many cigarettes, too little sleep, fatigue, sunstroke or heat exhaustion. I had chronic indigestion from the meats and fats, oils and acids of the Mediterranean diet. My mood swung from elation to despair a dozen times a day. Most of the time I was lonely, bored, frustrated and frightened of getting ill without a decent doctor. My head ached from speaking Greek and people haranguing me or ignoring me. I wanted to buy things without having to haggle and plead. I longed for the telly and a pint of Guinness. I wanted to go home. #Quote by John Mole

#21. Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies - loaf givers. #Quote by John Ruskin

#22. If you're lucky, life teaches you to survive. The California sky is blue, you wake up, you make coffee, you fry eggs, and you don't look back. You don't think about the freckled maid who served smoked meats and pickled asparagus when you were a girl. You don't think about yesterday or what's been lost. Even when you hear the dead whispering, you go on. #Quote by Laurie Lico Albanese

#23. But beyond the extravagance of Rome's wealthiest citizens and flamboyant gourmands, a more restrained cuisine emerged for the masses: breads baked with emmer wheat; polenta made from ground barley; cheese, fresh and aged, made from the milk of cows and sheep; pork sausages and cured meats; vegetables grown in the fertile soil along the Tiber. In these staples, more than the spice-rubbed game and wine-soaked feasts of Apicius and his ilk, we see the earliest signs of Italian cuisine taking shape.
The pillars of Italian cuisine, like the pillars of the Pantheon, are indeed old and sturdy. The arrival of pasta to Italy is a subject of deep, rancorous debate, but despite the legend that Marco Polo returned from his trip to Asia with ramen noodles in his satchel, historians believe that pasta has been eaten on the Italian peninsula since at least the Etruscan time. Pizza as we know it didn't hit the streets of Naples until the seventeenth century, when Old World tomato and, eventually, cheese, but the foundations were forged in the fires of Pompeii, where archaeologists have discovered 2,000-year-old ovens of the same size and shape as the modern wood-burning oven. Sheep's- and cow's-milk cheeses sold in the daily markets of ancient Rome were crude precursors of pecorino and Parmesan, cheeses that literally and figuratively hold vast swaths of Italian cuisine together. Olives and wine were fundamental for rich and poor alike. #Quote by Matt Goulding

#24. If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork. #Quote by James Beard

#25. Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own. #Quote by Keshia Knight Pulliam

#26. Nothing is a courtesy unless it be meant us, and that friendly and lovingly. We owe no thanks to rivers that they carry our boats, or winds that they be favoring and fill our sails, or meats that they be nourishing; for these are what they are necessarily. Horses carry us, trees shade us; but they know it not. #Quote by Ben Jonson

#27. I am utterly against those confused Olios, into which men put almost all kinds of meats and Roots. #Quote by John Evelyn

#28. What does Africa - what does the West stand for? Is not our own interior white on the chart? black though it may prove, like the coast, when discovered. Is it the source of the Nile, or the Niger, or the Mississippi, or a Northwest Passage around this continent, that we would find? Are these the problems which most concern mankind? Is Franklin the only man who is lost, that his wife should be so earnest to find him? Does Mr. Grinnell know where he himself is? Be rather the Mungo Park,the Lewis and Clark and Frobisher,of your own streams and oceans; explore your own higher latitudes - with shiploads of preserved meats to support you, if they be necessary; and pile the empty cans sky-high for a sign. Were preserved meats invented to preserve meat merely? Nay, be a Columbus to whole new continents and worlds within you, opening new channels, not of trade, but of thought. Every man is the lord of a realm beside which the earthly empire of the Czar is but a petty state, a hummock left by the ice. Yet some can be patriotic who have no self-respect, and sacrifice the greater to the less. They love the soil which makes their graves, but have no sympathy with the spirit which may still animate their clay. Patriotism is a maggot in their heads.What was the meaning of that South-Sea Exploring Expedition,with all its parade and expense, but an indirect recognition of the fact that there are continents and seas in the moral world to which every man is an isthmus or an inlet, yet unexp #Quote by Henry David Thoreau

#29. I'd called Stanley Garn because I was looking for anthropologists who had done a nutritional analysis of human flesh and/or organ meats. Just, you know, curious. Garn hadn't exactly done this but he had worked out the lean/fat percentage of human flesh. He estimates that humans have more or less the same body composition as veal. To arrive at the figure, Garn extrapolated from average human body fat percentages. "There's information of that sort on people in most countries now," he said. "So you can see who you want for dinner. #Quote by Mary Roach

#30. It was clear just how much Tommy loved the city. New York City. The CKY Grocery on Amsterdam had giant, bright red Spartan apples every day of the year, even if it wasn't the right season. He loved that grocery, and the old, shaky Persian man who owned it. Tommy emphatically, yet erroneously believed that the CKY Grocery was the genuine heart of the great city. All five boroughs embodied distinct feelings for him, but there was only one that he'd ever truly romanticized. To him, Manhattan was the entire world.

He loved everything between the East River and the Hudson; from the Financial District up to Harlem; from Avenue A to Zabar's. He loved the four
seasons, although autumn was easily the most anticipated. To Tommy, Central Park's bright, almost copper hues in the fall were the epitome of orange. He loved the unique perfume of deli meats and subway steam. He loved the rain with such verve that every time it so much as drizzled, he would turn to the sky so he could feel the drops sprinkle onto his teeth. Because every raindrop that hit him had already experienced that much envied journey from the tips of the skyscrapers all the way down to the cracked and foot-stamped sidewalks. He believed every inch of the city had its own predetermined genre of music that suited it to a tee. The modal jazz of Miles Davis and Wayne Shorter was absolutely meant for the Upper East Side, north of 61st Street. Precisely between Gershwin and gospel. He loved the view from his a #Quote by Ryan Tim Morris

#31. A strong and well-constituted man digests his experiences (deeds and misdeeds all included) just as he digests his meats, even when he has some tough morsels to swallow. #Quote by Friedrich Nietzsche