"The only fourth dimension to eat diet food is while you're waiting for the steak to cook." ― Julia Child
"My favorite animal is steak." ― Fran Lebowitz
"I never arrive unannounced without something big and juicy in manus. - Simon Hunt" ― dannika dark, Sterling
"I'll stop eating steak when y'all terminate killing spiders." Absurdity: comparing cows to spiders. Arachnids are pure evil. They're similar a cigarette manufacturer or a terrorist. They're organized religion on eight legs." ― Davey Havok, Pop Kids
"The myriad of flavors explode on my tongue, shimmy through my oral cavity, slap my taste buds and call them filthy bastards, and I love information technology." ― Stacey Jay, Romeo Redeemed
"I believe books should exist like a prime rib steak ~ practiced and thick." ― E.A. Bucchianeri
"After you have witnessed the reality, you can no longer expect at a slice of steak, and merely think "yum"." ― Mango Wodzak, Destination Eden
"At that place is only one right way to consume a steak - with greed in your heart and a smile on your confront." ― Soumeet Lanka
"The only thing he likes meliorate than a nice juicy homicide is a sirloin steak smothered with onions." ― Richard Brautigan, در رؤیای بابل
"Screw chocolate. A good steak is where it's at." ― A.D. Posey
"We started getting hungry again, and some of the women started chanting, "MEAT, MEAT, MEAT!" We were having steak tartare. Information technology was the but appropriate primary class we could remember of, for such a graceless theme, and seeing as nobody in the club was confident making it, we had to society it in. I made chips to serve with information technology, though. I deep-fried them in beefiness fat. The steak was served in little roulades, raw and minced, like horsemeat. Information technology was topped with a raw egg yolk, chopped onions, pickled beetroot, and capers. I had wanted to employ the Wisconsin version, which is served on cocktail bread and dubbed "cannibal sandwich," simply Stevie insisted we go classic. Not anybody could tummy theirs with the raw egg yolk, likewise, and so, unusually for a Supper Guild, there was quite a lot left over. We took another break to drink and move near the room. Some of us took MDMA. Emmeline had brought a box of French macarons, tiny pastel-colored things, which we threw over the table, trying to get them into one another'due south mouth, invariably missing. For our proper dessert, we had a crepe cake: a stack of pancakes bound together with melted chocolate. We ate it with homemade water ice cream, which was condign a real staple." ― Lara Williams, Supper Order
"Showtime, we put some shallow cuts in the meat in a grill pattern... then, we pound it until information technology'south thin! Side by side, we encompass both sides of it with minced onions and allow it sit down." Covering the meat with onions? I think I read most that somewhere... "Okay, now we scrape off the onions and season the meat with salt and pepper. After searing the steak, nosotros melt a dollop of butter in the same frying pan... ... and caramelize the minced onions in the juices left from the meat, melding the 2 flavors together! After they're washed, nosotros cover the whole top of the steak with the caramelized onions... ... and use the back of a knife to put the grill blueprint back into the meat. Put information technology all on meridian of some cooked rice... and it's washed!" "Oh, yeah! Now I remember! This... IS A CHALIAPIN STEAK!" CHALIAPIN STEAK It was created in 1936, specifically for visiting opera singer Feodor Chaliapin. Bothered past a toothache, the singer requested a dish with "tender steak." This was the result. Accordingly, it is a uniquely Japanese steak, unknown to the rest of the globe. "Okay you 2, taste information technology!" "A-all correct..." It... It'due south so tender! "Whoa, now this is tender! I can cutting it using my chopsticks! And when I take a bite... ...it practically melts in my oral cavity!" "Onions accept an enzyme in them which breaks downwards protein, just similar love and pineapple do. That's why the steak is then tender." Yous'd never believe this was a cheap cut of meat. Its savory flavor fills the mouth with each bite... there'south no knocking the combination information technology makes with the rice, either. Who would've thought of using a steak grilling technique... ... on a beef basin?" ― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2
"It goes without saying that the meat is tender... ... simply the generous helping of minced onions on elevation just whets the ambition further! And this full-bodied season... ruby-red wine? Later searing the steak, he must accept added red wine to the remaining meat juices and caramelized the onions in the resulting sauce!" "Not just that, the sauce was beautifully thickened with tater starch! It wraps around both the meat and the rice so perfectly, it's astonishing!" "And tying it all together is the flavor of scorched soy sauce! Even char was used as a seasoning to deepen the flavor! He fabricated this special, unforgettable sauce building upon the onions that are and so disquisitional to a true Chaliapin Steak!" "Both the meat and the sauce take strong, solid flavors... notwithstanding the more than I eat, the hungrier I go. In fact, it about feels like I could eat this basin endlessly! Why? Is there some other secret hidden in this dish?" "Yeah! That play a joke on is in the rice. I added in some handmade pickled-plum mix to it. Information technology's well-baked plum-seasoned rice!" "Aha! Then that's it! That brisk aftertaste that encourages another bite is pickled plum!" The tender, fragrant steak... the beautifully thickened, perfect sauce... and the fresh, tartly flavored plum-seasoned rice." ― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. ii
"Still, he thought, information technology'southward an adult's body we got here, no question most that. At that place's the pot belly that comes with a few too many expert steaks, a few too many bottles of Kirin beer, a few likewise many poolside lunches where you had the Reuben or the French dip instead of the diet plate." ― Stephen King, It
"Merely knock off the horns and hair, and toss information technology on the dress-down for nigh thirty seconds on each side. I similar mine all the same kick and quivering! -Wichita talking about steak" ― Ray Palla, H: Infidels of Oil
"Eyebrows and hair singed off, Hector is barely recognizable nether a lathering of day-glow orangish. He appears to accept been tarred-and-feathered with orange tar and oatmeal feathers." ― Ray Palla, H: Infidels of Oil
"Every bit I'yard paying the beak, an older gentleman with an electrical-blue tie sparks up a conversation with the chef. "What's good right now? Y'all have annihilation y'all're actually excited about?" Nakamura reaches down into one of his coolers and pulls out a massive wedge of beef then intensely frosted with fatty that only the sparest trace of protein is visible. "A-five Omi beef." A hush falls over the restaurant; Omi beef, ludicrously fatty and fabulously expensive, may be Japan's finest Wagyu. The man bites, and Nakamura gets to piece of work on his dish. He sears the beef, simmers wedges of golden carrots, whisks a fragrant sauce made with butter and vanilla. It'southward the first time the beef has made an appearance all nighttime, but by the time Nakamura flips the steak, three more than orders come in. Suddenly, the entire restaurant is happily working its mode through these heartbreaking steaks, and I'm left staring at my bill. "Are you sure you want to leave?" Nakamura asks, and earlier I can say annihilation, he cuts another steak." ― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
"I used honey from the Amur Cork Tree!" "Amur Cork...?!" AMUR CORK Beloved The Amur Cork tree is a member of the citrus family unit. Dear made from its flowers has a clear sweetness to it, with underlying hints of bitterness. Depending on the weather and what other plants are growing nearby, there are years when no dear tin be collected from the trees, making Amur Cork Dearest one of the rarer, more expensive varieties of honey available. "Virtually common honeys would have the thick, mellow richness necessary to adequately accentuate the flavor of deport meat. However, when paired with the strong savory punch of the Menchi-Katsu hamburger steak, that thick and sticky flavor would be besides much, making the overall dish taste heavy and cloying. Non so in the case of Amur Cork Honey! The hints of astringency in its palatableness match perfectly with the flavor of the bear meat, and it prevents the sweetness from becoming too cloying. In fact, it'southward astounding how beautifully the two flavors go together! Non just did Soma Yukihira discover a strong ingredient in love, he was too diligent enough to think through its weaknesses and search for ways to refine his dish fifty-fifty further!" ― Yuto Tsukuda, 食戟のソーマ 22 [Shokugeki no Souma 22]
"Nosotros have pretzels and mustard. We have doughnuts. And if we really, really like you lot, we have chips and dip. This is fun food. It isn't stuffy. It isn't going to make anyone nervous. The days of the waiter as a snob, the days of the menu as an exam/ the invitee has to pass are over. But at the same time, we're not talking most cellophane numberless here, are we? These are hand-cut spud chips with crème fraîche and a dollop of beluga caviar. This is the souvenir nosotros send out. It'due south ameliorate than Christmas." He offered the plate to Adrienne and she helped herself to a long, gilt bit. She scooped upward a tiny amount of the glistening blackness caviar. But tasting it made her feel like a person of distinction. Adrienne hoped the menu meeting might go along in this vein- with the staff tasting each ambrosial dish. Simply there wasn't time; service started in thirty minutes. Thatcher wanted to get through the menu. "The corn chowder and the shrimp bisque are foam soups, just neither of these soups is heavy. The Caesar is served with pumpernickel croutons and white anchovies. The chèvre salad is your bones mixed infant greens with a round of breaded goat cheese, and the candy-striped beets are grown locally at Bartlett Farm. Ditto the rest of the vegetables, except for the portobello mushrooms that go into the ravioli- those are flown in from Kennett Square, Pennsylvania. Then when you lot're talking about vegetables, you're talking about produce that'due south grown in Nantucket soil, okay? Information technology'due south not sitting for 30-half-dozen hours on the dorsum of a truck. Fee selects them herself before any of you people are even awake in the morn. It's all very Alice Waters, what we do here with our vegetables." Thatcher clapped his hands. He was revving up, getting ready for the big game. In the commodity in Bon Appétit, Thatcher had mentioned that the only thing he loved more than than his eating house was college football. "Okay, okay!" he shouted. It wasn't a bill of fare meeting; it was a pep rally! "The most popular item on the carte is the steak frites. Information technology is twelve ounces of aged New York strip grilled to order- and delight note you need a temperature on that- served with a mound of garlic fries. The duck, the sword, the lamb lollipops- see, we're having fun here- are all served at the chef'south temperature. If y'all accept a guest who wants the lamb killed- by which I mean well done- you're going to have to take it up with Fiona. The sushi plate is spelled out for you- it'south bluefin tuna defenseless forty miles off the shore, and the sword is harpooned in case you get a invitee who has just seen a Nova special about how the Canadian coast is being overfished." ― Elin Hilderbrand, The Blue Bistro
"Adrienne ate her steak, the béarnaise, the garlicky fries- did she even need to say it? Information technology was steak frites from a rainy-day-in-Paris dream. The steak was perfectly seasoned, perfectly cooked, pinkish in the middle, juicy, tender. The salad was tossed in a lemony vinaigrette merely it tasted so dark-green, then young and fresh, that Adrienne began to worry. This person Fiona had a style. If the staff repast tasted this good then the woman was possessed, and Adrienne didn't desire a possessed woman on her instance." ― Elin Hilderbrand, The Blue Bistro
"The waiter slapped down my pavé au poivre. It was not a peculiarly impressive plate- a hunk of meat, fat fried potatoes piled carelessly to i side. But something happened equally I sliced the first seize with teeth- no resistance, none at all. The knife slid through the meat; the thinnest layer of crusty brown opening to reveal a pulpy red eye. I watched as the pink juices puddled into the buttery pepper sauce. Gwendal looked up. I must have uttered an audible gasp of pleasance. "I don't know why you can't get a steak like this in England," I said, conscientious, even in my haste to lift the first bite to my mouth, not to drip on my sweater. "Since mad cow, I remember it's illegal." My fork and knife paused in midair equally I let the common salt, the fat, the claret settle on my tongue." ― Elizabeth Bard, Tiffin in Paris: A Dearest Story, with Recipes
"Upwardly side by side," Henry said, "nosotros accept a play on steak-frites. Steak-frites was the first French food I ever had, at a eating place downwards the block from ours, back dwelling in Chicago. My dad took me there." Henry remembered the first time he'd been at that place, squeezing into the tiny tables, the rare steak and the crisp fries, the smell of garlic and butter, the sense that food could transport y'all far from Damien Avenue. "I've put my ain spin on it by using a bulgogi marinade and kimchi butter on the steak, and instead of fries, those are deep-fried batons of garlic mashed potatoes." This was one of his favorite kinds of dishes. From the outside, it looked similar a traditional steak-frites, with its melting pat of butter on top, and chips that were thicker than usual but still shaped like chips. But then you lot started eating, and the flavors were different, and the chips were a totally unlike texture than what you were expecting." ― Stephanie Kate Strohm, Love à la Style
"No matter what anyone in N Star idea of my mom, everyone agreed on i affair: she was the best cook in the Texas Hill Country. She was known for her charcoal-broil and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was merely called the Number One. I imagine Momma was going to make a list of specials. The problem was, she never got past the Number Ane. And so at that place it sat at the tiptop of the bill of fare, alone, all by itself.
The Number One: Chicken fried steak with cream gravy, mashed potatoes, light-green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie
With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various subcontract stands, grocery stores, and butchers. I handpick the pinnacle-circular steak with intendance, choose fresh eggs one past ane, and feel an immense sense of home every bit I pull Mom'south cast-iron skillet from the depths of Merry Carole'southward cabinets. My happiest memories involve me walking into whatever business firm we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it'southward with the Number One. As I tenderize the beef, my mind is clear and I'1000 happy. I oasis't cooked like this- my recipes for me and the people I dearest- in far too long. If ever. Time flies equally I roll out the crust for the pecan pie. I'm happy and contented as I cut out the beige rounds one past one. I haven't a care in the world. Being in Merry Carole's kitchen has done away everything I left in the whirlwind of being dorsum in N Star." ― Liza Palmer, Nowhere But Abode
"When steak lovers advise you to reincarnate equally an beast. Yous know you are expressionless earlier you lot even brainstorm to alive. Reincarnation is a universal joke." ― Mwanandeke Kindembo
"It is only if anybody becomes a vegetarian that reincarnation becomes possible and adequate. Otherwise, steak lovers cannot be trusted with those who reincarnate as animals." ― Mwanandeke Kindembo
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