A Quote by Yotam Ottolenghi
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
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Southern food certainly carries a stereotype, but I feel like that's turning around a little. There are great Southern chefs who are finding ways to showcase our traditional recipes in deliciously healthy ways. For me, the key is to use fresh fruits and vegetables and cut some of the butter and fat without sacrificing the yumminess of the dish.
When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.
Kessa began to cut her meat into tiny pieces. As a whole it was unmanageable, frightening; but divided and arranged, the meat could be controlled. She cut four pieces. She'd count to four between each bite.
It’s not the plant-based foods that will make you ill, it’s the meat and the liquid meat (i.e.: dairy) that can lead to sickness and death. Consider this: If your food had a face or a mother (or comes from something that did), then it also has varying amounts of artery-clogging, plaque-plugging, and cholesterol-hiking animal protein, animal cholesterol, and animal fat. These substances are the building blocks of the chronic diseases that plague Western society.
Cheap meat is the problem. The answer is to replace meat recipes with vegan meals.
I remember Doritos launched a new flavour and the question was whether I could use my skills - as they perceived them - to make people desire and want to try this new flavour. But I like to be in control of the things I do and feel proud of them.
To me, Caribbean food is about fresh, seasonal produce - using what's in season to create vibrant and great tasting food. The spicing is also important. A dish doesn't necessarily need to be hot, but spice is important to the flavour.
The eating of meat was unknown up to the big flood, but since the flood they have put the strings and stinking juices of animal meat into our mouths, just as they threw in front of the grumbling sensual people in the desert. Jesus Christ, who appeared when the time had been fulfilled, has again joined the end with the beginning, so that it is no longer allowed for us to eat animal meat.
When we hunt or fish, we deliberately kill a defenseless being who wishes us no harm. This is a direct violation of the First Precept. It is absolutely forbidden to Buddhists. As to eating meat, we know that the only way we can obtain it is for an animal to be killed. Therefore, when we eat meat, it is our intent that an innocent animal should die to satisfy our addiction to flesh. And that underlying intention, no matter how well hidden behind a smokescreen of rationalizations will block the growth of compassion and create negative karma.
'Meat' is a vague term and can be used to refer to many parts of an animal, including internal organs and skin. For the most part, the meat we eat consists of muscle tissue taken from farm animals, whether it's a sirloin steak, which is cut from the rear of a cow, or a pork chop, taken from flesh near the spine of a pig.
I would make a poor vegetarian because I adore meat.
Miso makes a soup loaded with flavour that saves you the hassle of making stock.
In our house, some of our favourite recipes just happen to be vegetarian, but I still enjoy meat and I believe very much in meat.
The whole underside of our society has always been violence and still is. Churches, laws - everybody seems to think that man is a noble savage. But he's only an animal. A meat-eating, talking animal. Recognize it. He also has grace and love and beauty. But don't say to me we're not violent.
Whenever we create dishes, we work very carefully and ask ourselves, 'Is there anything on the dish that really doesn't make the dish better?' Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.
That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.
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