Zitat des Tages über Schweinefleisch / Pork:
If you would ask me some of the ingredients that people are surprised by that could appear on my menu are such things as bleu cheese, vegetables like parsnips and rutabaga, bacon, pork fat, fois gras, truffles, and olives.
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.
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.
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.
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.
You know, Hoosiers recognize pork when we see it. And they recognize what bailing out every failing business in America means - We're burying generations under a mountain range of debt.
A simple rule of thumb is to shop the periphery of the grocery store - that's where you'll find meat, fish, dairy, and vegetables. Choose high-quality protein such as healthy, grass-fed beef and lamb and organic chicken and pork, and eat them in moderation.
I'm carrying so much pork, I'm beginning to get trichinosis.
I am guilty of asking the Senate for pork and proud of the Senate for giving it to me.
If you're more interested in looking like a hipster, a jazz musician, or a young hunk, I'd recommend the pork pie. It has a narrow brim and a flat top.
Cooking certain dishes, like roast pork, reminds me of my mother.
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!
In the summer you want fresh, light and sort of quick things; in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.
When I was a kid everyone used to call me pork 'n.
It's a myth that generally Asians are mostly vegetarians. The Japanese are the kings of red meat, but it's expensive. The Chinese and Vietnamese love their pork. Many Indians, especially the Muslims, can't live without their lamb.
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.
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.
That's the very essence of pork barrelism, when you give a huge lump sum to a person and say, 'Well, tell us what you want it for, but you are free to decide where to spend it on.'
I didn't think I'd ever eat pork; it just does not appeal to me.
Anybody who thinks that getting a communication from a voter in your district is spam - that guy is pork. Roast pork unless he changes his point of view.
Pork was in 1971, and I stopped hanging out at The Factory by like 1973.
'Meat' is a vague term and can be used to refer to many parts of an animal, including internal organs and skin. For the most part, the meat we eat consists of muscle tissue taken from farm animals, whether it's a sirloin steak, which is cut from the rear of a cow, or a pork chop, taken from flesh near the spine of a pig.
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.
When I get to Washington, I'll know how to cut pork. Washington is full of big spenders. Let's make them squeal.
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.
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.
Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though.
Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.
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.
Television was supposed to be a national park. Instead it has become a money machine. It's a commodity now, just like pork bellies.
I object to you using words like squander and pork. What is pork in one part of the country is an essential project in another part.
To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.
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!
I'm kosher except for times where I eat pork and shellfish.
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.'