A Quote by Gary Woodland
I come from Kansas; we're steak-and-potato boys. I grew up on meat.
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I think working with actors is a little bit how a chef would work with a potato or a piece of meat. You have to kind of have a look at the potato or the piece of meat and see what kind of possibilities are in the ingredient. I know I'm using the wrong metaphor. I think my job is to see what potato is there and from there, just work under their conditions.
I'm a vegetarian. You're a what? I don't eat meat. How can you not eat meat? I just don't. He says he does not eat meat. What? No meat? No meat. Steak? No... Chickens! No... And what about the sausage? No, no sausage, no meat! He says he does not eat any meat. Not even sausage? I know! What is wrong with him? What is wrong with you? Nothing, I just don't eat meat!
Chicago's always been known as this meat and potatoes place, and a lot of restaurants play that up. They try to outdo each other by adding another 10 ounces, so their 80 ounce steak becomes a 90 ounce steak with 10 pounds of mashed potatoes on the side.
I'm not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.
Most people are like, 'Oh, you shouldn't eat steak. It's so heavy.' But I love steak the day before a meet. Or the day of. I try to get that red meat in, some extra energy.
I'm a steak and potato guy.
Im not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.
I grew up in financially straitened circumstances and meat, which was expensive, was a rare thing at mealtimes. We ate meat about once a month, if that.
I enjoy my food. I like to grill; I do that a lot. I like meat and have big dinners - steak, red meat splurges, prime cuts.
I eat chicken and rice, steak, and baked potato. That's it.
I am such a tomboy. I grew up fighting with boys, mainly - beating up boys, actually.
I grew up a vegetarian. Then, because I grew up in the states, I started slowly eating meat. First it was bologna sandwiches, or pepperoni on pizza.
I grew up in Texas, eating meat five times a day, and I liked meat. But I began being a vegetarian when I was 19 because I found that I felt better.
I love meat - I'm Cuban; I grew up eating meat, platanos, and arroz con pollo. I don't believe in starving yourself, but sometimes I do cleanses and diets to prepare for a role.
Both sides of my family had come from Ireland in the 19th century for the same reason: There was nothing to eat over there. Since then, I've tried to make up for the potato famine by making the potato the only vegetable that passes these lips.
All red meat contains saturated fat. There is no such thing as truly lean meat. Trimming away the edge ring of fat around a steak really does not lower the fat content significantly. People who have red meat (trimmed or untrimmed) as a regular feature of their diets suffer in far greater numbers from heart attacks and strokes.
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