Top 392 Pork Chops Quotes & Sayings - Page 6

We have fried catfish, country fried steak and cinnamon-roasted pork. We have collard greens, black-eyed peas, hush puppies, biscuits, sweet potato pie and lots of gravy. Most players love it, but we also have a baked catfish for players who are still looking to stay on the approved diet.

I tried to eat better too, but when you're on tour you literally just eat some hideous pork pie on the motorway on the way to a show. It's a really unhealthy lifestyle: you're up late, drinking loads of coffee to stay awake, drinking loads of alcohol because you're socialising with people.

My dinners at home are startlingly simple. Every night, I stop at the market near my hotel and pick up a steak, lamb chops or some liver, which I broil in the electric oven in my room. I usually eat four or five raw carrots with my meat, and that is all. I must be part rabbit; I never get bored with raw carrots.

Lame blades can dull relatively quickly, so after slashing several loaves the blade won't slice through the dough with tremendous ease. (When this happens, don't throw it away - it's still sharp enough to score duck or pork skin, or shave paper-thin slices of garlic and chives, like a hot knife through butter).

For a slim, sexy body, it's important to eat protein every day - preferably at every meal. Be sure to ask about the origins of your meat, poultry and seafood. If you can't afford organic, free-range meats, opt for natural poultry, pork, and beef that's raised without antibiotics or hormones.

It's very benign, it seems, to think, "There's a tree." In fact, it's a very beautiful thought. If someone chops down all the trees, then we think, "Oh, my goodness, something is out of order in my world." We begin to think, "Who am I in a world without trees?"

I love pork. I love a good BLT. I know that sounds horrible but I do. I'm a total foodie. I love cooking and I love traveling and I love finding new places to eat and new cuisines to eat. Don't be shocked if you see me munching down on a baby back rib.

If you want to get really crazy, Brussels sprouts love cured pork. Crisp up some bacon, pancetta, or chorizo in a skillet; save the crisp bits; use the fat to roast the sprouts; then toss them together with the meat when they come out of the oven.

I’ve worked with such legendary guitar players as Allan Holdsworth, Ronnie Montrose, Eric Clapton, Lowell George and Steve Vai, but none of them come close to having Ed’s [Eddie Van Halen's] fantastic combination of chops and musicianship. I rank him along with Charlie Parker and Art Tatum as one of the three greatest musicians of my lifetime. Unfortunately, I don’t think Ed puts himself in that class.

Throughout my work, my subjects are being told that they must change their diet in order to make the adjustment into the new world. Our bodies must become lighter, and this means the elimination of heavy foods. During the sessions, my clients are repeatedly warned to stop eating meat (beef and pork especially), mainly because of the additives and chemicals that are being fed into the animals.

People are roasting each other at parties, at work events, around the fire. It's so fun. People are busting each other's chops, and it's a sign of affection, truly. It's a true test of love and friendship: can you make a man laugh at himself? So what makes a good burn? Go after targets you love and respect. And hit 'em hard.

To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.

TV has eaten up everything else, and Warhol films are all that are left, which is fabulous. Pork could become the next I Love Lucy, the great American domestic comedy. It's about how people really live, not like Lucy, who never touched dishwater. It's about people living and hustling to survive.

It might seem strange to feast on Guinea pig, but Ecuadorians love to eat cuy. Personally, I think it's a phenomenal alternative to pork or chicken. High in protein, low in fat, cheap and easy to raise. Oh, and cuy tastes great, much like roast pig. You might call it a pet, but I prefer to call it dinner.

I'm a natural born show off. I love performing, and at school we had a really good music scene and an even better drama scene. When I got to university, I played in bands and did sketch stuff and it was always about coming up with material, which is why I never really practised and have no chops!! When I left uni, I carried on playing and trying out at stand-up.

I love simple food. I like to serve the entire animal, not only because it somehow provokes a customer to think about it, but also because to honor of the animal that has been killed for us to eat, you have to eat the whole thing. It would be silly to just eat the chops and throw everything else away.

But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt... we dispatched it with great expedition.

Knighterrantry is a most chuckleheaded trade, and it is tedious hard work, too, but I begin to see that there is money in it, after all, if you have luck. Not that I would ever engage in it, as a business, for I wouldn't. No sound and legitimate business can be established on a basis of speculation. A successful whirl in the knighterrantry line--now what is it when you blow away the nonsense and come down to the cold facts? It's just a corner in pork, that's all.

As for meat, I'm not going to become vegetarian. I'm telling you that right now. I want me a steak. I want me a pork chop. I want me a lamb chop, even a piece of duck every once in awhile. We used to have ham and salami, all that crazy stuff. I can't eat processed food. I've got to find local farmers and get natural foods.

As far as Death was aware, the sole reason for any human association with pigs and lambs was as a prelude to chops and sausages. Quite why they should dress up for children’s wallpaper as well was a mystery. Hello, little folk, this is what you’re going to eat… He felt that if only he could find the key to it, he’d know a lot more about human beings.

I never met a pig I didn't like. All pigs are intelligent, emotional, and sensitive souls. They all love company. They all crave contact and comfort. Pigs have a delightful sense of mischief; most of them seem to enjoy a good joke and appreciate music. And that is something you would certainly never suspect from your relationship with a pork chop.

A few Disney TV composers had me pinch-hit writing some scoring cues to picture. Disney tapped me to be the composer for the underscore and song producer for this new show called "Phineas and Ferb."There is nothing like a successful animated show to get your chops up. You have to do every style - action, adventure, romantic, suspense, spy, poignant, rock, funk, big band - delivered on a deadline.

When you're learning, especially to write, unless you're some incredibly gifted writer, a young Malcom Gladwell, say, you need to be imitating people. You need to be imitating how they make their work, how they structure it, how they design the pieces. It gives you chops; it gives you moves.

I don't know if this is the flat-out strangest, but I'll never forget handling a human brain. It had been sliced into sections for autopsy, each about an inch thick, and felt like pork tenderloin. I swear to god, my first thought was that if you were to dust it with chipotle and cinnamon and saute it in butter, it would probably be delicious.

Women comedy is different than men comedy. Guy comedy is very aggressive, it's about insulting each other, name-calling, and kind of busting each other's chops, and that's not what women's comedy is.

There are many similarities between Germans and blacks. The nouns themselves are loaded with so much historical baggage it's impossible for anyone to be indifferent to the simple mention of either group. We're two insightful people looking for reasons to love ourselves; and let's not forget we both love pork and wear sandals with socks.

We are a band that stylistically crosses a lot of barriers and generational gaps. The heavier portion of the band, the modern music elements, the visual part of the band appeal to a younger audience. For an older audience, we have chops and great songs that are reminiscent of the things that were great about rock and roll when they enjoyed it. We're the kind of band that can cross those lines.

I went on a road trip and ended up in Portland, Oregon, and from there, I did non-stop theater. I had just graduated, and I had all these ideas about what good acting was, but I hadn't put any of it into action. I spent five years honing my acting chops. And then I had this epiphany one day that I need to go to L.A.; I need to be on a sitcom.

The universe is a meat grinder and we're just pork in designer shoes, keeping busy so we can pretend we're not all headed for the sausage factory. Maybe I've been hallucinating this whole time and there is no Heaven and Hell. Instead of having to choose between God and the devil, maybe our only real choice comes down to link or patty?

If you're new to the smoking game, the first dish I suggest you smoke would be a pork shoulder. Unlike brisket or ribs, the meat is intrinsically tender. It's very well marbled both on the outside of the shoulder and throughout the meat, so even if you overcook it, even if you get a spike in temperature, it's very hard to screw up. It usually comes out moist, crispy and delicious no matter what you do to it.

In the summer you want fresh, light and sort of quick things; in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.

We were endowed by our Creator with the inalienable rights of life, liberty and the pursuit of happiness. We were not endowed by the Federal Government. We were not endowed by entitlements. We were not endowed by pork barrel spending; we were not endowed by budgetary earmarks.

Yes I usually make my kids eat their veggie chops and watch my concerts in dead silence. If they ask to watch spongebob squarepants I usually do something volatile like make them eat a yellow sponge with googly eyes on it. I hit them quite a bit, but then again I blame the condom manufacturing government for forcing me to birth them.

As for meat, I'm not going to become vegetarian. I'm telling you that right now. I want me a steak. I want me a pork chop. I want me a lamb chop, even a piece of duck every once in awhile. We used to have ham and salami, all that crazy stuff.

I'm not a strict vegetarian. I do eat beef and pork. And chicken. But not fish 'cause that's disgusting! How do you know when fish goes bad? It smells like fish either way! 'Hey this smells like a dumpster, lets eat it!'

This gave me occasion to observe, that when Men are employ'd they are best contented. For on the Days they work'd they were good-natur'd and chearful; and with the consciousness of having done a good Days work they spent the Evenings jollily; but on the idle Days they were mutinous and quarrelsome, finding fault with their Pork, the Bread, and in continual ill-humour. (Autobiography, 1771)

It was a very, very intense and long casting process [for The Killing] because we really had to find the right people who could carry the weight of this story, who had the chops and who had the spirit, where they could bring in so much of their own selves to these characters. So, the casting process took many months.

'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 think there are very few invisible musical instrument players out there who can claim the chops and sheer perseverance of Björn Türoque, the world's perennial second-place air guitar champion. Whoever this Dan Crane might be, he's captured the mad, seductive spirit of the arbitrary skill contest perfectly, and rocks it hard into the hot Finnish night. There is no number of umlauts that do this Jekyll and Hyde of air-rocking justice.

Don't make the mistakes I made of not taking care of myself. Please, keeps your chops cool and don't overblow. If you are going to play hard, be sure to warm up. I'd get carried away trying to stay right with the momentum [of Art Blakey and the Jazz Messengers]. I used to try and play like Coltrane and solo for 30 or 40 choruses. It all caught up with me.

Rory is very established in England, which you are seeing right now with Bond. But his father Roy Kinnear was a very, very beloved comedy actor here in the UK. And Rory actually even looks a bit like his dad. And so it makes a lot of sense to me that Rory has such good comic chops because it's in his blood. He's very, very funny as Sean.

The trumpet player, Ronnie Hughes, has still got his chops today but for some strange reason the culture doesn't call him because he's 83-years-old. And these people are in their 70s and 80s and 90s and came with such verve every day and would still be shooting these 10 and 12 hour days. So, that in itself made this an extraordinarily special occasion for all of us. It wasn't a job for the crew after a few days, it took on another tone.

I think Stanley Tucci was having an affair with his mother. He had this odd quality that I haven't seen him ever get to do again in a movie that just made me think he's got some chops. He's got a strangeness to him, but he's also clearly been stuck in this role because of his looks and his type. He's been really pigeonholed, I felt.

My friends decided to open a pub and asked me to be part of it. The day-to-day running is something I know little about. Luckily, I'm the demented figurehead, a kind of mascot. I get all the good stuff - like free pork scratchings - without any of the bad stuff.

Even though I'll do finger warm-ups that go up and down the neck to build up my chops and dexterity, I never, ever sit around and practice the actual licks I'm gonna play live. If you do, then you'll be all worried about the complexity of getting the fingering right and everything else about it, as opposed to the feel.

The shower is my time to open up my operatic chops, because of the enormous echo. You sound five times as big in the shower, so I break into some "Nessun Dorma" from Puccini 's Turandot or Pearl Jam. You've got to go big when you're in the shower. There's no half-singing in the shower, you're either a rock star or an opera diva.

I have met vegetable growers who offer seasonal produce grown for taste rather than the ability to survive weeks in cold storage; meat producers who rear fantastic rare-breed pork, lamb and beef; and delis that stock local produce that will never find its way into supermarkets because it is not made in bulk.

Religions contradict one another-on small matters, such as whether we should put on a hat or take one off on entering a house of worship, or whether we should eat beef and eschew pork or the other way around, all the way to the most central issues, such as whether there are no gods, one God, or many gods.

It's pretty clear that Hillary Clinton was a deeply, deeply flawed alternative. She had the wrong combination of the internal political chops to muscle out all the mainstream nominations from the field, leaving only Bernie Sanders, who was unacceptable to the Democrats' party establishment. But she also had a real lack of political skill that would enable her to win the general election.

My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband!

Listen, if I heard shrieks and cries coming from a house and I ran in there and I found a great big broad shouldered whiskey soaked Joe weasel, dragging his wife about by the hair, and over here, two children are unconscious from his blows and kicks and another one screaming in terror, do you think I would apologize for being there? No! I'd knock 7 kinds of pork out of that old hog.

It's responsible for the sloppiness and imprecision of the War on Terror, for example. It's responsible for taking people's tax dollars and spending the country into debt on useless wars and pointless pork projects to buy votes. It's responsible for bailing out the banks instead of standing up for the people the banks cheated. It's responsible for plenty.

Richard Shelby has a long history of sponsoring legislation that would only benefit his largest contributors, for trading earmarks of pork-barrel politics and personal favors in order to benefit himself, his campaign war chest, political action committee, and former members of his Senate staff.

I had a two-hour VHS tape of Sakuraba and all his crazy stuff. He was doing crazy double flying chops with both hands and undressing the Gracie family one shoulder at a time, and probably my favorite fight of all time was when he fought in Heroes and was rocked and kind of out of it, and they stopped him and kind of shook him in bounds.

When I was twenty-one, a friend gave me a book called Diet for a New America by John Robbins, which exposed the brutal practices of American factory farms. That, coupled with a lecture from Leonardo DiCaprio (when he was nineteen and I was twenty-one) about how such animals are kept and processed, made me lose my desire for factory farm pork and beef right there.

Liberals believe and inexhaustible fund exists that can be tapped endlessly to pay for government social programs. Tax the rich and give it to a long line of moochers, pork barrel hustlers and ne'er-do-wells. These funds would otherwise have been employed as additional capital indispensable to economic progress.

I teach in M.F.A. programs now, and I think that's a great way to become a novelist, but I mourn that Pete Dexter and Joan Didion's route is maybe less likely because there are fewer of those jobs. I always liken it to playing piano in some great dive jazz bar. You didn't pick the songs, you played what people asked for, but you got your chops.

I wouldn't even feel sorry for us if I was going against us. I know teams are licking their chops. The Bulls or Milwaukee, they're excited. Even though somebody is hurt they're still excited because they feel like we're a man down and we might not be as strong, but we're confident here. We got the players to still make something special happen. Guys just have to step up as a unit.

Long live sausage! Long live salami! Long live pork, coppa, and pancetta!

I love players like Thurston Moore. I mean, you can put notes down on a sheet of paper, and if you practice and get your chops up, you can play like an Eddie Van Halen or a Steve Vai. But nobody can do what Thurston Moore does; he's his own guy. He talks through his instrument in a language that's all his own.