Quotes About Cooking Meat

#1. I know what death smells like. Death smells like gasoline, singed hair and fingernails.
It smells like cooking meat. My meat.

Rasmenia Massoud

#2. Cooking meat over a fire is one of the most stirring of those ritual acts, usually performed outdoors, on special occasions, in public, and by men.

Michael Pollan

#3. My message is, as it alway has been, moderation: meat as a main course on three days a week, eggs on one, fish on one other and some form of vegetarian meal on the rest constitute a perfectly acceptable, interesting and varied diet.

Delia Smith

#4. Well, let's assume the world is linear. If we required a certain amount of troops per 25,000 population in the Balkans, if the world is not radically different, something of the same extent is going to be needed in Iraq.

Eric Shinseki

#5. 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.

Michael Symon

#6. My father was often away with the army, or in London, but mum did a lot of the cooking. She never liked cakes - not baking. Meat. Fish. That's what she did.

Tom Parker Bowles

#7. Never, for fear of feeble man, restrain your witness.

Charles Spurgeon

#8. Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side.

Johnny Trigg

#9. Do not leave your reputation to chance or gossip; it is your life's artwork, and you must craft it, hone it, and display it with the care of an artist.

Robert Greene

#10. I wake up every morning happy for where I am in life. It's not all about the cooking, but the fact that I can contribute by using my influence to help people all over the country. In the last two years, my partners and I have fed more than 10 million hungry people by bringing meat to food banks.

Paula Deen

#11. I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

Graham Kerr

#12. Would it really be so bad if you slowed your life down even a teensy bit? If you took charge of the ingredients of your food instead of letting corporations stuff you and your family, like baby birds, full of sugar, corn products, chemicals, and meat from really, really unhappy animals?

Catherine Friend

#13. I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

Luke Pasqualino

#14. 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.

James Beard

#15. All life stinks and you must embrace that with compassion.

Joseph Campbell

#16. My mother always cooked, every day, proper food. We didn't have fast food. It was probably pretty much meat and two veg, but as time went on and new things came into the culture, she embraced all of that. I grew up with mealtimes and sitting around the table with proper cooking and eating.

Lesley Manville

#17. Our relatives form the natural setting of our childhood. We understand ourselves best and are best understood by others through the persons who came nearest to us in our earliest years.

Lucy Larcom

#18. 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.

April Bloomfield

#19. We parked in back and walked down the stairs with their polished brass railings, past the old-fashioned kitchen. We could see the chefs cooking. It smelled like stew, or meat loaf, the way time should smell, solid and nourishing.

Janet Fitch

#20. I mean really, how could an artistic individual stay grounded in the nitty-gritty of how many minutes per pound meat has to stay in the oven when trying to fathom the creative philosophy behind the greatest artistic minds of the world?

E.A. Bucchianeri

#21. It has often struck me that the relation of two important members of the social body to one another has never been sufficiently considered, or treated of, so far as I know, either by the philosopher or the poet.

James Payn

#22. I always see the filming as basically going to the grocery store and buying a bunch of ingredients and that's about as far from having a dinner as you can possibly be. Then editing is the cooking, the preparation of the meal and if you don't edit it you've just got a pile of raw meat.

Casey Neistat

#23. This dish ain't just called Karate Meat because it's got an Asian kick to it. It's called Karate Meat because it will beat you up like a pigeon in prison.

Coolio

#24. I have become more interested than ever in the effect of a diet higher in 'greens' than it is in meat - both in terms of my own wellbeing and, more recently, those implications that go beyond me and those for whom I cook.

Nigel Slater

#25. I don't really cook meat. I eat a bit of seafood but I'm not really into meat and the idea of cooking it is pretty intense.

Bella Heathcote

#26. Accentuaute the positives - medicate the negatives.

Amy Sedaris

#27. My work is very controlled. I leave nothing to chance. Chance comes afterward ... Making a film is like cooking a pot au feu. You choose the best carrots, the best potatoes the best meat, etc., and you throw all that together - but if there's no soul, so to speak, it won't yield much.

Philippe Claudel

#28. This is the body's nurse; but since man's wit
Found the art of cookery, to delight his sense,
More bodies are consumed and kill'd with it
Than with the sword, famine, or pestilence.

John Davies Of Hereford