"Beefiness. Yes. Roast beef. It's the Swedish term for beef that is roasted." ― Lemony Snicket
"The beef industry has contributed to more than American deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of "existent food for real people" you'd improve live existent close to a existent good hospital." ― Neal Barnard
"Carnal embrace is the practice of throwing 1's arms effectually a side of beef." ― Tom Stoppard, Arcadia
"If I had thought the beefiness marrow might be a hell of a lot of work for non much difference, I needn't have worried. The gustatory modality of the marrow is rich, meaty, intense in a almost-also-much style. In my increasingly depraved state, I could think of nothing at offset only that it tasted like really good sex. Just there was something more than that, even. What it actually tastes similar is life, well lived. Of course the moo-cow I got marrow from had a fairly crappy life – lots of crowds and overmedication and banal nutrient that might or might non have been a relative. Simply deep in his or her bones, there was a chapters for feral joy. I could gustation information technology." ― Julie Powell, Julie and Julia: My Twelvemonth of Cooking Dangerously
"A nationwide written report published by the USDA in 1996 found that [...] 78.6 percent of the ground beefiness contained microbes that are spread primarily by fecal matter. The medical literature on the causes of food poisoning is full of euphemisms and dry scientific terms: coliform levels, aerobic plate counts, sorbitol, MacConkey agar, and and then on. Behind them lies a simple explanation for why eating hamburger meat makes you sick: At that place is shit in the meat." ― Eric Schlosser, Fast Nutrient Nation: The Dark Side of the All-American Meal
"The are two types of vegetarians: (1) those who have beef with chicken; and (2) those who are as well chicken to take beef." ― Mokokoma Mokhonoana
"The nutritional composition of beefiness provides much-needed protein, vitamins and iron.... Let united states of america also not gloss over what is beef's most obvious do good: Livestock take inedible and untasty grains and convert them into a poly peptide-packed food nearly humans beloved to eat." ― Jayson Lusk, The Food Police: A Well-Fed Manifesto Nigh the Politics of Your Plate
"What we would remember of as a beefiness animal had the double purpose of beingness a working or draught animal that could pull heavy loads. There is an sometime adage, "A twelvemonth to grow, two years to plough and a year to fatten." The beefiness medieval people would have eaten would have been a maturer, denser meat than nosotros are used to today. I take ever longed to try it. The musculus acquired from a working ox would have broken downward over the fattening year and provided wonderful fat covering and marbling. Given the amount of brewing that took place, the odds are that the animals would have been fed a little drained brew from time to time. Kobe beef, that excessively expensive Japanese beefiness, was originally obtained from ex-plough animals whose muscles were cleaved down by brew from sake product and past massage. I'd like to recollect our beef might take had a not dissimilar flavour." ― Clarissa Dickson Wright, A History of English Food
"Poetry is similar a beefiness bouillon cube; it's hardly ever needed (or perchance never needed at all); it sits in its precious wrapper, well out of view, until everyone has forgotten information technology'south at that place." ― Joe Wenderoth
"Out of all of the meats y'all tin can get from a cow... ... the tail meat has the most gelatin! Season the oxtail with common salt and pepper, dust information technology with flour and sear information technology in a frying pan to give information technology a good color, and so set it to simmer until it's skilful and tender. That way, by the time it has thoroughly soaked up the demi-slippery sauce... ... all of the gluey gelatin in it will have begun to cook out... ... giving the meat a decadently chewy and gooey texture! That, together with the demi-slippery sauce, creates a much richer gustatory modality experience. He constitute a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso! That was Hisako'south idea! Oxtail does non come close to the famously luxuriant texture of turtle meat, of course... ... simply the gelatin it does contain is perfect for a beefiness stew!" ― Yuto Tsukuda, 食戟のソーマ 11 [Shokugeki no Souma eleven]
"Most tourists, having done some research on Chicago delicacies, order their Italian beef sandwiches "wet," significant that a slosh of extra meat gravy is dumped over the beef once it is in the breadstuff. They think it ways they are in the know, much as they practice when they order a Chicago hot dog and tell the seller to "drag it through the garden." Chicagoans, almost to a person, order their dogs only with "everything" if they want the vii classic toppings, and their Italian beef "dipped," meaning that the whole sandwich, once assembled, is grasped gently between tongs and completely submerged briefly in the vat of jus. This results in a sandwich that isn't just moist, it's decadently squooshy, in a way that sends rivulets of salty meaty juice downwardly your arm when you swallow. This is the sandwich that necessitated the invention of the Chicago Sandwich Opinion, a method of eating with your elbows resting on your dining surface, leaning over to hopefully salvage shirtfronts and ties from a horrible meaty baptism. Dipped Italian beefiness sandwiches in Chicago require a full commitment. Once y'all start, you are all in till the concluding bit of slushy bread and shred of spicy beef is gone. Information technology requires that beverages have straws and proximity. Because if yous attempt to finish midway, to pop in a French fry, or option up a cup, the whole thing volition disintegrate before your very eyes. You lot can lean over to sip something as long equally you don't let go of your grasp on the sandwich. Fries are saved for dessert. Almost people wouldn't suspect how good iced coffee would be with Italian beef and French fries, simply it is genius. My personal genius. Bringing sweet and biting and cold to the hot, salty umami flop of the sandwich and the crispy fries- insanely proficient." ― Stacey Ballis, Recipe for Disaster
"She is never going to let me live downwardly that stupid Thanksgiving," Kai says. I tin't aid but take the allurement. "Yous made prime rib!" "It was succulent," Kai says, shrugging. "It WAS Beefiness! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You take TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, simply information technology was like a dinner political party and not Thanksgiving. The prime rib wasn't the only bibelot. No mashed potatoes or stuffing or sweetness potatoes with marshmallows or green bean goulash. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All astonishing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store 2 days later, he let me know. "Wait," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic card we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sugariness potatoes with orangish and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I simply thought yous would be Ill OF TURKEY!" ― Stacey Ballis, Good Enough to Consume
"Lin Lin and Tammy created ginger beef with well-baked garden vegetables that showcased some distinctive, bright flavors. I adored this dish." Sophia smiled as Lin Lin and Tammy stepped forward. Her roommate looked completely shocked and continued to hide behind a fringe of bangs. "Go, Shaggy!" Chef Johnson, the hipster from Maine, cheered for his colleague. Everyone laughed, and even Lin Lin permitted herself a modest grin. The 2 women discussed their inspiration and preparation techniques. Jenny shook their hands. "I agree with Jonathan. I loved that Asian dish. I too loved the meal that paired perfectly grilled tenderloin with buttery charred lobster. Oh my God! Now that is just the mode surf-n-turf should be prepared. Heavenly! And the fresh herb salad with flowers made it such a pretty picture." ― Penny Watson, A Gustatory modality of Heaven
"Cooking for Life shuns all things caloric and fatty, so this version of boeuf bourguignon will not include salary or pancetta as it should, nor will I use even half as much olive oil as I'd similar to. I volition increase the vino, and it'll be pretty good beef stew without the potatoes, essentially, which will delight Uncle Benny when I take him his casserole dish this evening. Information technology certainly won't hurt me to swallow gourmet lite for dinner, I think, then shake my caput to clear it. Information technology's amazing how one five-minute conversation with my female parent can undo every affirmation I've e'er taped to my bathroom mirror. After giving the beef another poke or two, I scrub the cutting board in the dish-crowded sink, and then chop and stir in carrots, celery, and onions. I mince fresh thyme and Italian parsley for flavor and colour, pour in defatted beef stock, so leave information technology to simmer for a while, the private aromas already commingling and filling the apartment." ― Jennie Shortridge, Eating Sky
"Equally I'm paying the bill, an older gentleman with an electric-blue tie sparks up a chat with the chef. "What's good right now? You lot accept anything you're really excited about?" Nakamura reaches downwardly into one of his coolers and pulls out a massive wedge of beef and then intensely frosted with fat that only the sparest trace of protein is visible. "A-five Omi beefiness." A hush falls over the restaurant; Omi beef, ludicrously fatty and fabulously expensive, may be Japan'due south finest Wagyu. The human bites, and Nakamura gets to work on his dish. He sears the beef, simmers wedges of golden carrots, whisks a fragrant sauce made with butter and vanilla. Information technology'south the beginning fourth dimension the beef has made an appearance all night, but by the fourth dimension Nakamura flips the steak, three more orders come in. Of a sudden, the entire eatery is happily working its fashion through these heartbreaking steaks, and I'yard left staring at my bill. "Are y'all sure you want to get out?" Nakamura asks, and before I tin can say annihilation, he cuts another steak." ― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Nippon's Nutrient Culture
"We start our meal in the kitchen, right beside the blazing oven, where one of Franco'due south cooks chops a filet of local grass-fed beefiness into rough cubes and dresses it with olive oil and wisps of lemon rind. A puffy disc of dough emerges from the oven, which Franco cuts into wedges before heaping information technology with mounds of this restrained tartare. The matrimony of warm, smoky bread and cool, grassy beef is enough to brand me want to camp out in the kitchen for the rest of the night." ― Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy'south Food Civilisation
"WHOA! Now that's some thick-cut bacon!" "Oh my gosh! Look! The pinnacle of it is gleaming! Just looking at it is making me hungry..." "Wait a infinitesimal. If he'due south copying the transfer student, then the meat he's using should be oxtail, correct? So why is he bringing out bacon?" If he's adding bacon to beef stew, there's only i matter it could be. A GARNISH! THE Salary IS MEANT TO Exist A SIDE DISH TO THE STEW. Yukihira'south recipe is the blazon that calls for straining the demi-slippery sauce at the stop to requite it a smooth texture. That means its just official ingredients are the meat and the sauce, making for a very apparently dish. Garnishes of some sort are a necessity! Beef simmered in red vino- the French dish thought to be the predecessor to beef stew- e'er comes with at least a handful of garnishes. The traditional garnishes are croutons, glazed pearl onions, sautéed mushrooms... ... and salary! And so that means... he'south going to take that thick, juicy bacon and add it to the stew?!" "At present he's sautéing those actress-thick slices of bacon in butter! He'due south being just every bit efficient and frail as always." "Human, the smell of that bacon is so good! It's smoky, yet still somehow mellow..." "What kind of wood chips did he use to requite it that kind of scent?" "You wanna know what I used? Like shooting fish in a barrel. It's mesquite." "Mess-keet?" "Have you heard of it?" "It'southward a small tree used for smoking that's native to Mexico and the Southern U.S. You lot'll hardly find it used anywhere in Japan though." "Ibusaki!" Mesquite is one of the most popular kinds of wood fries in Texas, the heartland of barbecues and grilling. Considering of its abrupt aroma, it's more often than not used in small quantities for smoking particularly crude cuts of meat, giving them a golden sheen. "Just I didn't stop there! I added a hush-hush weapon to my curing chemical compound- Muscovado sugar! I sweetened my curing compound with Muscovado, sage, nutmeg, basil and other spices, letting the bacon marinate for a week! It volition accept boosted the umami of the bacon ten times over!" ― Yuto Tsukuda, 食戟のソーマ xi [Shokugeki no Souma xi]
"We'll take beefiness pudding all in the George style," Peg appear, non caring to mention that, equally fifty-fifty Nan could not brand information technology, she had ordered information technology to be delivered cooked from the inn, and hang the expense. She herself made the about excellent apple tree pie from Mother Eve's Secrets, licking fingers sweet with muscovado and cinnamon." ― Martine Bailey, A Taste for Nightshade
"The cumin and cardamom I used in testing worked corking with back-scratch... ... simply they were also sharp for the stew. After trying lots of stuff, I settled on the heavy and mildly sugariness flavor of cloves... ... and some black pepper to give it merely a little bit of bite! "Oh, I go it! Cloves will help highlight the mellow nonetheless deep flavor of the sauce! That he rubbed only salt and pepper on the oxtails themselves makes sense too. If he dusted them with cloves, that would requite them too much flavor, making them stick out from the residuum of the dish." "Expect! At present he's dicing some vegetables!" "Is he going to simmer those with the stew equally well?" That combination of vegetables- a Matignon! He actually did recollect this through! MATIGNON Celery, carrots and onions are minced and so sautéed with diced ham or bacon in butter, white wine or Madeira wine. Meant primarily to impart its sugariness onto other meats or fish, Matignon is more unremarkably used as a bed on which other things are cooked every bit opposed to existence served in its own right. Yet another matter that will preserve the gentle flavor of the dish while still giving information technology impact. This stew he'southward making now... ... is going to taste amend than the one he fabricated simply final week by an club of magnitude!" ― Yuto Tsukuda, 食戟のソーマ 11 [Shokugeki no Souma xi]
"Methinks sometimes I have no more wit than a Christian or an ordinary human being has: but I am a great eater of beef and I believe that does impairment to my wit." ― William Shakespeare
"The first had been ordinary ground chuck, good and fatty, seasoned with table salt and pepper- the most underrated beefiness seasoning there was- and smashed on the griddle. The second was brisket. Toothsome, but bacteria than chuck. If she went with that, she'd have to add together some oil to the mix, perhaps smoky olive oil, to give it some juice. For now, the buttered bun did some of the piece of work for her and kept the playing field even. But she would probably become with her tertiary choice: brisket, chuck, and brusque rib mixed. It wasn't as expensive as the pure brisket, just she idea it was far better. And so once again, the fact that it wasn't every bit expensive was office of what made it a better choice to her, and so she wasn't entirely sure she trusted her ain gustation on this." ― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship
"Terence's idea of roughing information technology consisted of pork pie, veal pie, cold roast beef, a ham, pickles, pickled eggs, pickled beets, cheese, bread and butter, ginger beer and a canteen of port. It was maybe the best meal I had e'er had in my life." ― Connie Willis, To Say Nix of the Dog
"We ordered way too much nutrient, but Vietnamese is a cuisine I don't effort oft, and I wanted to absorb every taste and texture. Nosotros started with the signature Tamarind Tree Rolls---salad rolls with fresh herbs, fried tofu, peanuts, fresh coconut, and jicama. We and so moved on to the Crispy Prawn Baguette---a lightly fried prawn and baguette served with hoisin and fresh chili sauce. I was impressed at how light and well-baked the batter was----it was no more than than a dusting. For a main grade Nick ordered a curry chicken braised with tater and served with fresh lime and chili sauce. I couldn't help myself---I ordered the beef stew. I practice this nearly anywhere I go, because the cultural permutations are space. This one was fresh and citrusy with a dash of carrot, lime, pepper, and common salt. I mentally developed some changes for my next stew. Nosotros also ordered dark-green beans stir fried with garlic, and Shrimp Patty Noodles---a frothy bowl of vermicelli noodles, tomatoes, fresh bean sprouts, shredded morning celebrity, and banana blossoms." ― Katherine Reay, Lizzy and Jane
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