Pork Quotes

If you would ask me some of the ingredients that people are surprised by that could appear on my menu are such things as bleu cheese, vegetables like parsnips and rutabaga, bacon, pork fat, fois gras, truffles, and olives.

You never know how they’re going to play out, but ‘Pork and Beans’ definitely had the same vibe as the ‘Buddy Holly’ video in that you just knew it was going to work.

In Congress, it’s all pork, all the time.

Ten inches is a very versatile size for a skillet. It’s the ideal vessel for sauteing vegetables for a small family or searing a couple of large steaks, pork chops, or pieces of fish.

A peasant becomes fond of his pig and is glad to salt away its pork. What is significant, and is so difficult for the urban stranger to understand, is that the two statements are connected by an and not by a but.

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.

My secret for feeding a bunch of guests without seeming stingy is pork tenderloin. It’s an inexpensive cut that looks impressive and is full of flavor. Plus, guys love it.

It’s a myth that generally Asians are mostly vegetarians. The Japanese are the kings of red meat, but it’s expensive. The Chinese and Vietnamese love their pork. Many Indians, especially the Muslims, can’t live without their lamb.

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.

Ike runs the country, and I turn the pork chops.

I’m kosher except for times where I eat pork and shellfish.

I am guilty of asking the Senate for pork and proud of the Senate for giving it to me.

Pulled pork jokes never get old.

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 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.

When I get to Washington, I’ll know how to cut pork. Washington is full of big spenders. Let’s make them squeal.

I went to several public schools. I went to religious school. I was thrown out of Hebrew school, which was the final straw. They said, ‘God doesn’t like you anymore. Go eat pork.’

This is what I grew up on in Alsace. It’s choucroute. I’d wake up every morning with the smell of cabbage and potatoes and pork.

Gribenes have been referred to as Jewish popcorn or kosher pork rinds. It’s basically chicken skin fried in schmaltz. They’re crispy and mixed with fried onions. I’m telling you, when you have it with chopped liver, it’s the most incredible thing because you get this crunch and this surge of chicken flavor.

The Pork Marketing Board worked with advertising and marketing firms to position the pig as a sort of four-legged chicken – a healthy part of any low-fat lifestyle. The Other White Meat campaign launched in 1987 and was so successful at selling lean pork cuts, it actually hurt the rest of the pig.

Just because something is English does not necessarily mean it is good. We make the best cheddar; we make great pasties. But we can’t make very good brie or baguettes – and the French can’t make pork pies.

A key feature of Macedonia’s protein dishes is the mix of meat, so you’ll often find a stew of pork and chicken, for example, rather than a singular beast.

Any processed chicken from any place – I’ll order it in a heartbeat. I’m very picky about my pork, though.

If you’re more interested in looking like a hipster, a jazz musician, or a young hunk, I’d recommend the pork pie. It has a narrow brim and a flat top.

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.

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.

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

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.

All the food we eat, whether Brussels sprouts or pork bellies, has been modified by mankind. Genetic engineering is only one particularly powerful way to do what we have been doing for eleven thousand years.

If I go to heaven, I’d like Phillip and Fern or Richard and Judy – if they die first – to be waiting for me with a big plate of pork pies with piccalilli. A comforting thought.

I’m carrying so much pork, I’m beginning to get trichinosis.

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’m Muslim the way many of my Jewish friends are Jewish: I avoid pork, and I take the big holidays off.

When I was a kid, I used to think pork chops and karate chops were the same thing.

I’m such a foodie. If I see a pork chop, I’m eating it.

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.

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.

I start the day with oatmeal with vanilla almond milk. If I don’t, I’m dying by noon and eating everything in sight. On-set, I avoid crap and pack soup and salad. I cook pork chops or turkey tacos for dinner.

I don’t diet. I’m Puerto Rican! You can never take my rice, pork, and beans away.

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!

Oh, I ain’t vegan, I’m good. I eat. I eat everything. Except pork, you know, I try to stay away. I like me some bacon, though!

I gave up red meat and pork – I love burgers and steaks so it’s been tough.

Industrial agriculture, because it depends on standardization, has bombarded us with the message that all pork is pork, all chicken is chicken, eggs eggs, even though we all know that can’t really be true.

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.

I bought some pork chops and told the butcher to make them lean. He said, ‘Which way?’

Some countries that grow lots of pork, like Denmark and the Netherlands, are either eliminating antibiotics or reducing them. We have to do that. Otherwise we’ll create such antibiotic resistance, it will be just terrible.

My mother would do roast pork, which was my all-time favorite from her. And my dad would cook pork cutlets. Nothing fancy. Or throw a big stack of English muffin pizzas in front of me and Im as happy as a clam.

I was raised on pork… steak, chicken, everything… And everyone in my family pretty much of the older generation has diabetes, high cholesterol, high blood pressure, cancer.

The truth in acting is that we are all hired help. We are a commodity. There is no difference between being an actor and pork bellies.

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.

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.

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.

He who cannot eat horsemeat need not do so. Let him eat pork. But he who cannot eat pork, let him eat horsemeat. It’s simply a question of taste.

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.

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.

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.

I can’t go spicy. It’s just not in my taste buds. So I’ll avoid the jalapenos, but I’ll go cheese – and honestly, I would say pork is a little better than chicken with nachos.

Television was supposed to be a national park. Instead it has become a money machine. It’s a commodity now, just like pork bellies.

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.

Ours was a pork-free household. The rules were arbitrary but strict: No pork in the house, ever. Except for the occasional pepperoni pizza. Or maybe Hawaiian.

In soap, fatty acids made from boiling pork bone fat are used as a hardening agent, but also for giving it a pearl-like effect.

The early 1990s was a time of great advancements in precooked bacon technology. Pork producers, food labs, and agricultural schools such as Iowa State University began investing substantially in precooked R&D.

I’m sick and tired – and the American people are sick and tired – of the pork barrel spending.

I didn’t think I’d ever eat pork; it just does not appeal to me.

A lot of people don’t know, but I love soul food. I love fried chicken and pork chops, all of that.

Think schnitzel, and you usually think veal or pork: pounded into tenderness, battered, and fried to a golden magnificence.