A Quote by Johnny Trigg
I like to have a spray bottle filled with apple juice to spray onto my meat. Whether it's pork, chicken, or beef, it adds flavor. Also, it helps keep your meat a real golden mahogany-looking color and prevents it from turning black.
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I used to spray tan a lot when I was a teenager. The last time I got spray-tanned was for the Golden Globes. And I was like, 'I love spray-tanning so much.' I still really like it. But it definitely makes me look like I have leprosy, after a point.
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.
Adding two or three chunks of wood to the coals adds a great smoke flavor to meat. I prefer pecan wood, which adds a mellow smoke flavor, but any good wood will work. And most barbecue sections in stores and supermarkets around the country, like Walmart, sell hickory wood, which adds a heavier smoke flavor. Oak is also a good option for a mellow smoke flavor.
They always, always, always curl your lashes, because it really helps open your eyes and make you look awake. Moisturizing is very important. And what they usually do at shows is they spray some water or Caudalie face spray, which smells really nice. They spray that over your face and make that a bit more fresh and dewy-looking so it's a bit less powdered.
Animals raised on corn produce fattier meat, but it's not just that it's fattier, it's the kinds of fats. Corn-fed beef produces lots of saturated fats. So that the heart disease we associate with eating meat is really a problem with corn-fed meat. If you eat grass-fed beef, it has much more of the nutritional profile of the wild meat.
A simple rule of thumb is to shop the periphery of the grocery store - that's where you'll find meat, fish, dairy, and vegetables. Choose high-quality protein such as healthy, grass-fed beef and lamb and organic chicken and pork, and eat them in moderation.
If I spray it on the seat, lady gonna tie a big knot in the meat.
Every time I walk by a spy shop, I think that I need to put some surveillance on somebody. Rick's been acting fishy! I need to buy a safe that looks like a Spray 'N Wash can. "Hey, Mitch, can I use the Spray 'N Wash?" "Yeah, if you want to spray your shirt with documents!"
The magician was studying her face with his green eyes. "Your face is wet," he said worriedly. "I hope that's spray. If you've become human enough to cry, then no magic in the world — oh, it must be spray. Come with me. It had better be spray.
Meat eaters don't like me because I call for moderation, and vegetarians don't like me because I say there's nothing wrong with eating meat. It's part of our evolutionary heritage! Meat has helped to make us what we are. Meat helps to make our big brains.
For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.
The shape of the meat and the taste of it starting from the top down is a part of me. All of my feelings are coming from inside of the meat down to when I put the salt onto the meat.
You white folks have long been eating the white meat of the chicken. We Negroes are now ready for some of the white meat instead of the dark meat.
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
"Yeah, well, if you eat red meat, it stays in your colon for fifteen years!" Good! I paid for it; I want it in my ass, okay? I want them to find a meat sweater from my esophagus to my asshole when they open me up in the end! "This guy's covered in meat! He's Meat-Man! He's Meat-Tracheotomy-Man!"
Dry-aging happens when meat has been left to hang out in a temperature- and moisture-controlled environment. Over time, the meat's natural enzymes begin to break down the connective tissue and rid the meat of moisture, which results in a rich, nutty, and tender piece of beef.
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