A Quote by Edna Ferber
Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrees, the hors d'oeuvres, and the things a la though you know that Roast Beef, Medium, is safe and sane, and sure.
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Roast Beef, Medium, is not only a food. It is a philosophy. ... Roast Beef, Medium, is safe, and sane, and sure.
Roast beef, medium, is not only a food. It is a philosophy.
Classic Recipe for Roast Beef: 1 large Roast of beef 1 small Roast of beef Take the two roasts and put them in the oven. When the little one burns, the big one is done.
When mighty roast beef was the Englishman's food It ennobled our hearts and enriched our blood-- Our soldiers were brave and our courtiers were good. Oh! the roast beef of England. And Old England's roast beef.
Beef. Yes. Roast beef. It's the Swedish term for beef that is roasted.
A tender beef roast with a well-browned exterior is about as easy to pair with wine as a dish can be. You have your pick of just about any medium- to full-bodied red wine, from any place.
Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like - and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres.
Mustard's no good without roast beef.
A hot dog at the game beats roast beef at the Ritz.
And roast beef and Yorkshire pudding is my personal signature dish.
You don't want roast beef and Yorkshire every night and twice on Sunday.
I think if I hadn't been a writer, I'd have been a teacher like my dad. He was a college professor, and one of my greatest regrets is that he passed away before I was able to prove to him that I wasn't going to be stuck working at Rax Roast Beef for the rest of my life!
I grew up in Malden. Genetically, I was born to be as close to Kelly's Roast Beef as possible.
Every time I buy produce from one of my food heroes I never fail to get a thrill. The meat, for example, from Lishmans of Ilkley makes you realise why great roast beef and Yorkshire pudding depends so much on a quality butcher like David Lishman.
Tea seems to tenderize cheap cuts of beef. After cooking chuck, boiling beef and brisket (I even mixed rib eye, which is ever so cheap, and it's great) I have decided that the tannic acid in the tea is what tenderizes beef!
Saki says that youth is like hors d'oeuvres: you are so busy thinking of the next courses you don't notice it. When you've had them, you wish you'd had more hors d'oeuvres.
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