Pork Quotes

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!

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.

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.

People are getting famous now for serving food out of a truck, or for, well, pork buns. I don’t know if I’m really pleased to be a part of that. I’m somewhat terrified of what the future holds, especially in America.

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.

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.

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.

I’ve wined and dined with kings and queens, and I’ve slept in the alley eating pork and beans.

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.

It’s funny: not too many people used to think that Brittany was a culinary treasure, but there’s such amazing stuff. Beef and pork, of course, but the seafood! The food there is kind of wonderful.

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.

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).

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.

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.

Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.

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.

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.

That’s the very essence of pork barrelism, when you give a huge lump sum to a person and say, ‘Well, tell us what you want it for, but you are free to decide where to spend it on.’

In Hue, Vietnam, we had savory rice pancakes with crumbled shrimp and pork rinds. I’ve still never had a version as good.

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.’

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

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

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

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.

Pulled pork jokes never get old.

I am a Southern girl at heart, so I have a pulled pork sandwich and Key lime pie every day. It’s a problem.

I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.

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

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.

When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon – all served with black beans and rice. It’s festive but different.

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.

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

Volunteering is as Iowan as pork chop on a stick at the State Fair.

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

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.

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.

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

The pig is not just pork chops and bacon and ham to us. The pig is a co-laborer in this great land-healing ministry.

Cooking certain dishes, like roast pork, reminds me of my mother.

One of the worst things you can do if you’re worried about breast cancer is to cook beef, pork, fish or poultry at a high temperature – which includes frying, grilling and roasting.