Top 384 Pork Pies Quotes & Sayings - Page 5

On Christmas Eve, we have a duck or roast pork with caramelised potatoes, braised red cabbage and gravy. For dessert, we have ris a l'amande, a rice pudding, and whoever gets the whole almond in it wins an extra present. Then we dance around the tree and sing carols.

I can make a damn pork chop. My best dish is actually lasagna, which I do a couple times a year. My wife wishes I cooked a little bit more often, but I can put a frozen pizza in the oven and I make a good salad.

It is surely no mere coincidence that the land of the emancipated and enthroned woman is also the land of canned soup, of canned pork and beans, of whole meals in cans, and of everything else ready made.

At home, Mom served us turkey breakfast links that she got at the health-food store. But whenever we went out for breakfast, she let my brothers and me order pork sausages (though, inexplicably, not bacon).

Your love in a cottage is hungry, Your vine is a nest for flies- Your milkmaid shocks the Graces, And simplicity talks of pies! You lie down to your shady slumber And wake with a bug in your ear, And your damsel that walks in the morning Is shod like a mountaineer.

That was one thing my mama instilled in me: to be well trained in the kitchen. Growing up, I was always in the kitchen with her. You name it, I make it: red beans and rice, lasagna, chicken, pork. I am the queen of cooking.

The military budget is simply an enormous pork barrel of special privilege, the privileges taking the form of windfall profits, of no-risk profits and, most importantly, of enormous outlays of capital supplied by the Pentagon to arms contractors.

When I was about 14, in about 1984, I decided to become a great poet. Faber & Faber was going to publish me, and when Ted Hughes read my first anthology he would invite me to Yorkshire for meat pies and mentorship.

I have a Kenwood charcoal grill. In our house, if anybody is cooking, it's me. I love making burgers. I love making pork tenderloin. Lamb chops I do on the grill a lot. But you just can't beat brats.

Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week.

The little pig began to pray But Wolfie blew his house away. He shouted, "Bacon, Pork, and Ham! Oh what a lucky wolf I am!" And though he ate the pig quite fast, He carefully kept the tail till last.

I think cookies are sort of the unsung sweet, you know? They're incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays.

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.

To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food.

Like other Americans, I've reconciled myself to the idea that an animal's life has been sacrificed to bring me a meal of pork or chicken. However, industrial meat production - which subjects animals to a life of torture - has escalated the karmic costs beyond reconciliation.

I love all Puerto Rican food. I love rice and beans. I like anything with steak, chicken, pork. But I like chocolate and potato chips, too. I eat that when my wife goes away and isn't looking.

I spent most of my youth hauling sides of beef and pork to my father's shop. Carrying you is far more enjoyable." "How sweet," Annabelle mumbled sickly, her eyes closed. "Every woman dreams of being told that she's preferable to a dead cow.

Cold morning on Aztec Peak Fire Lookout. First, build fire in old stove. Second, start coffee. Then, heat up last night's pork chops and spinach for breakfast. Why not? And why the hell not?

I hate pork rinds. I couldn't imagine how anybody would ever get the idea of taking skin from a pig and frying it and then trying to sell it to people. And then people actually buy it to eat it. That is the true sign of the decline of the human race.

Being movie director you've got the art department, you've got the actors, you've got the camera department, you've got make-up and hair, and props. You've got your finger in all these pies, and you're making sure that everything cooks at the right temperature.

There are certain things that I do - I don't eat chicken or pork. I stay away from red meat a lot; I eat fish most of the time. I think it makes me feel cleaner, not just body wise. I feel good.

I eat very well. I cook for my family every night. We eat a variety of things, including chicken, fish, pork, lentils, all veggies, pastas, and salads. You name it, we eat it - except salmon, which I find disgusting. Sorry, salmon.

Pork - no animal is more used for nourishment and none more indispensable in the kitchen; employed either fresh or salt, all is useful, even to its bristles and its blood; it is the superfluous riches of the farmer, and helps to pay the rent of the cottager.

China's Premier Zhao Ziyang, for all of his billion constituents, seemed in the evening's lovely flow like a favorite uncle, smiling a little too much, wanting to be a bit American, talking about peace and pork chops.

To me, nothing tastes more like summer than peach pie. I began collecting pie recipes from friends and family while I was still working on my first draft. As the recipes poured in, it was fun to try to match the pies to the characters in the book.

We can do anything. It’s not because our hearts are large, they’re not, it’s what we struggle with. The attempt to say Come over. Bring your friends. It’s a potluck, I’m making pork chops, I’m making those long noodles you love so much.

I realise I'm known for doing big, very serious cases, but fundamentally, any lawyer will tell you that even the most complex trials come down to the same questions. Are people telling porky pies? Are bank accounts dodgy? Is someone trying to get one over on you? It's my job to listen and then decide.

I don't eat pork or beef. I cut that out when my father passed away about 20 years ago. I wanted to modify my diet because he passed away from diabetes. And, you know, it's very hereditary.

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.

I hate pork rinds. I couldn’t imagine how anybody would ever get the idea of taking skin from a pig and frying it and then trying to sell it to people. And then people actually buy it to eat it. That is the true sign of the decline of the human race.

Larger game teams are often a bit more experienced at working with writers, which is often a huge relief. However, it also means that there are more people wanting to wander around the narrative kitchen telling you how you should be making your story pies.

Let me make it clear: The Disbursement Allocation Program is not pork barrel. Of the DAP releases in 2011 and 2012, only nine percent was disbursed for projects suggested by legislators. The DAP is not theft. Theft is illegal.

I come from somewhere and from specific black people in the South, including my parents, who built our first school, and rebuilt it after it was burned to the ground. And they used to bake pies and cakes to raise money to keep it going. So, I learned to struggle from a very early way in a way that was truly indigenous to the South.

I'll be the first to admit it - after the first episode, I wasn't sold on Peter Capaldi as the new Doctor of 'Doctor Who,' with the bewildered Clara following behind like a lost puppy, haphazardly flinging aggression around like cream pies in a 'Three Stooges' marathon.

Ever consider what pets must think of us? I mean, here we come back from a grocery store with the most amazing haul - chicken, pork, half a cow. They must think we're the greatest hunters on earth!

The meal was pretentious - a kind of beetroot soup with greasy croutons; pork underdone with loud vulgar cabbage, potato croquettes, tinned peas in tiny jam-tart cases, watery gooseberry sauce; trifle made with a resinous wine, so jammy that all my teeth lit up at once.

Let me tell you something, my wife died for Tuesdays ago. Cancer of the colon. We were married forty-one years. Now you stop feeling sorry for yourself and lose some of that pork of yours. Pretty girl like you - you don't want to do this yourself.

I give thanks for the fact that I can get this stick with a bit of steel nib on the end, dip it in some black carbon stuff, and draw on paper. Now, people did it the same way 2,000 years ago. And there's something lovely about that play, and making mud pies and a mess. That's a lovely privilege.

South-east Asian salads are a great balance of salty, sweet-sour and spicy. Its important to have both pork and seafood, but you can vary the seafood from prawns and squid to crab meat or even small pieces of firm fish such as monkfish, John Dory or gurnard.

Now that we have the line-item veto there is no excuse for Congress to put pork in and no reason for the president not to line-item veto it out.

Lots of people think I'm telling porky pies when I say how nervous I get about singing. I was good at working out how music was put together, and I was good at being at the back, but if you asked me to sing up front, then I looked like I was going to pass out.

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.

I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to use bacon and pork products whenever it can.

I'm sick and tired - and the American people are sick and tired - of the pork barrel spending.

For most of our young lives, my family was baffled by elementary school bake sales, to which we were told to bring in goodies to sell. While other kids arrived bearing brownies, chocolate chip cookies, and apple pies, Chinese families didn't bake.

Several sellers of hot meat pies and sausages in a bun had appeared from nowhere and were doing a brisk trade. [Footnote: They always do, everywhere. No-one sees them arrive. The logical explaination is that the franchise includes the stall, the paper hat and a small gas-powered time machine.]

My subject matter was a genuine sort of experience that came out of my life, particularly the American world in which I was privileged to be . . . . I would really think of the bakery counters, of the way the counter was lit, where the pies were placed, but I wanted just a piece of the experience. From when I worked in restaurants . . . [it was] always poetic to me.

My favorite restaurant in the Twin Cities is McDonalds. I order two cheeseburgers, two snack wraps with no sauce, two fish fillets with cheese and light tartar sauce, two large fries, two apple pies, and one large milkshake.

It used to be the one or the other, right? You were the 'bad girl' or the 'good girl' or the 'bad mother' or the 'good mother,' 'the horrible businesswoman who eschewed her children' or 'the earth mother who was happy to be at home baking pies,' all of that stuff that we sort of knew was a lie.

I felt, implicitly, or not so implicitly, that subjects about women and other races were out of my jurisdiction as a creator. That if I moved too far from my own experience, and my own established identity, I would be criticized for taking even more of those wedding pies from others.

It used to be the one or the other, right? You were the 'bad girl' or the 'good girl' or the 'bad mother' or 'the good mother,' 'the horrible businesswoman who eschewed her children' or 'the earth mother who was happy to be at home baking pies,' all of that stuff that we sort of knew was a lie.

Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast an enormous dish of balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks - a delicious kind of cake, at present scarce known in this city, except in genuine Dutch families.

Why crown your own rack of pork when a butcher could do it for you? To start, it's way easier to brine two individual racks than a giant round crown (and yes, you definitely want to brine the meat).

I read a comment [about me] on YouTube that I thought would upset me — ‘Test pilot for pies’ — but I’ve always been a size 14-16 and been fine with it. I would only lose weight if it affected my health or sex life, which it doesn’t.

When you cook, you get to shop. You get to vote if you want the pastured raised pork or the organic grain. You can get to help produce your agricultural system, and you give that up when you outsource your cooking. You become dependent on what's offered - and that's a shame.

The smell of apple pies didn't quite fill the house, but it was there, a thread under everything else. It was kind of hard to take Christophe seriously when he smelled like baked goods. I wondered if other djampjir smelled like Hostess Twinkies and sniggered to myself.

Sometimes you have to censor books. When I read 'Peter Rabbit,' I skip the part about Peter's father ending up in one of Mrs. McGregor's pies. I also hid the book of 'Grimm Fairy Tales.' They're just too grim for my grandkids. Reality will come soon enough.

Jeb Bush cheated on his diet and had a fried Snickers bar, pork on a stick, and a beer. Jeb Bush said he ate it so at least he could see some of his numbers go up.

There is something about very cold weather that gives one an enormous appetite. Most of us find ourselves beginning to crave rich steaming stews and hot apple pies and all kinds of delicious warming dishes; and because we are all a great deal luckier than we realize, we usually get what we want—or near enough.

We eat the same breakfast every day. We are like robots. I always do two eggs over easy with turkey bacon - we enjoy the taste of it more than pork - and avocado. I carve it all up into a bowl so it's like a slop, and I load it with salt and pepper and Cholula.