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Poultry Quotes

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Poultry Quotes

“He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.”

PassionEggsFieryKnifeItalian CookingPoultryPiesBartolomeo ScappiSoups
Book:The Chef's Secret
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“Twenty years ago, the vast majority of persons, as we then wrote, had never tasted a really new-laid egg, and did not know what it was like: now many thousands do, and are willing to pay for it.”

FoodEggsDietVegan QuotesMeat EatingPoultryEggEgg Industry
Book:The Book Of Poultry: With Practical Schedules For Judging, Constructed From Actual Analysis Of The Best Modern Decisions
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“Avian Flu is on the rise both in Asia and Europe. Coincidence? I don't think so. I sent a message to the CDC in the US asking if there was any correlation between Covid-19 (Coronavirus) . This was back in August 2020. I never received a reply back. Now it is coming to fruition again. Some animals are more likely to get Covid-19 than others. So, we have to ask ourselves once more, "Is there any correlation between Covid-19 (coronavirus) and the reemergence of bird flu in so called, Covid hot spots?" I believe that there is.”

Anthony T HincksCoronavirusCovid 19BirdsPoultryBird FluCdcAvian Flu
Author:Anthony T. Hincks
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“A little farther on she managed to find some zucchini she was happy with, and back in the kitchen he watched as she sorted them into two piles, one of wrist-thick vegetables with veined orange flowers at the end, the other of star-shaped open flowers. "These are pretty," he remarked, picking up one of the blooms. "They taste good too." "You eat the flowers?" he said, surprised. "Of course. We have them stuffed with mozzarella, then dipped in a little batter and fried. But only the male flowers. The female ones are too soft." "I hadn't realized," he said, taking one and tucking it behind her ear, "that flowers could be male and female. Let alone edible." "Everything is male and female. And everything is edible. You just need to remember to cook them differently." "In England we say, what's sauce for the goose is sauce for the gander." "How very stupid. A goose has a light taste, so you would cook it in a gentle white wine sauce, perhaps with a little tarragon or oregano. But a gander has a strong, gamey flavor. It needs rich tastes: red wine, perhaps, or mushrooms. It's the same with a gallina, a hen, and a pollastrello, a cock." She glanced sideways at him. "If the English try to cook a pollastrello and a gallinathe same way, it explains a lot." "Such as?" he asked, curious. But she was busy with her cooking, and only rolled her eyes at him as if the answer were too obvious to mention.”

Italian CookingPoultryEdible FlowersMale And Female
Book:The Wedding Officer
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“A little farther on she managed to find some zucchini she was happy with, and back in the kitchen he watched as she sorted them into two piles, one of wrist-thick vegetables with veined orange flowers at the end, the other of star-shaped open flowers. "These are pretty," he remarked, picking up one of the blooms. "They taste good too." "You eat the flowers?" he said, surprised. "Of course. We have them stuffed with mozzarella, then dipped in a little batter and fried. But only the male flowers. The female ones are too soft." "I hadn't realized," he said, taking one and tucking it behind her ear, "that flowers could be male and female. Let alone edible." "Everything is male and female. And everything is edible. You just need to remember to cook them differently." "In England we say, what's sauce for the goose is sauce for the gander." "How very stupid. A goose has a light taste, so you would cook it in a gentle white wine sauce, perhaps with a little tarragon or oregano. But a gander has a strong, gamey flavor. It needs rich tastes: red wine, perhaps, or mushrooms. It's the same with a gallina, a hen, and a pollastrello, a cock." She glanced sideways at him. "If the English try to cook a pollastrello and a gallina the same way, it explains a lot." "Such as?" he asked, curious. But she was busy with her cooking, and only rolled her eyes at him as if the answer were too obvious to mention.”

Italian CookingPoultryEdible Flowers
Book:The Wedding Officer
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“The general took much pains to reply to Alexander, but didn't so much as let on that there was any such candidate as myself at all. He had been speaking for a considerable time, when a large flock of guinea-fowls came very near to where he was, and set up the most unmerciful chattering that ever was heard, for they are a noisy little brute any way. They so confused the general, that he made a stop, and requested that they might be driven away. I let him finish his speech, and then walking up to him, said aloud, "Well, colonel, you are the first man I ever saw that understood the language of fowls." I told him that he had not had the politeness to name me in his speech, and that when my little friends, the guinea-fowls, had come up and began to holler "Crockett, Crockett, Crockett," he had been ungenerous enough to stop, and drive them all away.”

HumorCampaigningPoultryGuineasGuinea FowlPoultry Owners Will UnderstandRural Humor
Book:A narrative of the life of David Crockett of the state Tennessee
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“To make a tarte of strawberyes," wrote Margaret Parker in 1551, "take and strayne theym with the yolkes of four eggs, and a little whyte breade grated, then season it up with suger and swete butter and so bake it." And Jess, who had spent the past year struggling with Kant's Critiques, now luxuriated in language so concrete. Tudor cookbooks did not theorize, nor did they provide separate ingredient lists, or scientific cooking times or temperatures. Recipes were called receipts, and tallied materials and techniques together. Art and alchemy were their themes, instinct and invention. The grandest performed occult transformations: flora into fauna, where, for example, cooks crushed blanched almonds and beat them with sugar, milk, and rose water into a paste to "cast Rabbets, Pigeons, or any other little bird or beast." Or flour into gold, gilding marchpane and festive tarts. Or mutton into venison, or fish to meat, or pig to fawn, one species prepared to stand in for another.”

Old BooksPoultryOld EnglishFaunaTransformationsCookbooksJess BachTudor
Book:The Cookbook Collector
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“The first dishes, carried out on Barroni's exquisite silver platters, were a selection of marzipan fancies, shaped into hearts and silvered; a mostarda of black figs in spiced syrup; skewers of prosciutto marinated in red wine that I had reduced until it was thick and almost black; little frittate with herbs, each covered with finely sliced black truffles; whole baby melanzane, simmered in olive oil, a recipe I had got from a Turkish merchant I had met in the bathhouse. I set about putting the second course together. I heated two kinds of biroldi, blood sausages: one variety I had made pig's blood, pine nuts and raisins; the other was made from calf's blood, minced pork and pecorino. Quails, larks, grey partridge and figpeckers were roasting over the fire, painted with a sauce made from grape molasses, boiled wine, orange juice, cinnamon and saffron. They blackened as they turned, the thick sauce becoming a lovely, shiny caramel. There were roasted front-quarters of hare, on which would go a deep crimson, almost black sauce made from their blood, raisins, boiled wine and black pepper. Three roasted heads of young pigs, to which I had added tusks and decorated with pastry dyed black with walnut juice so that they resembled wild boar, then baked. Meanwhile, there was a whole sheep turning over the fire, more or less done, but I was holding it so that it would be perfect. The swan- there had to be a swan, Baroni had decided- was ready. I attached it to the armature of wire I had made, so that it stood up regally. The sturgeon, which I had cooked last night at home, and had finally set in aspic at around the fourth hour after midnight, was waiting in a covered salver. There were black cabbage leaves rolled around hazelnuts and cheese; rice porridge cooked in the Venetian style with cuttlefish ink; and of course the roebuck, roasting as well, but already trussed in the position I had designed for it.”

BlackThemeItalian FoodPoultryMeatsBanquet
Book:Appetite
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“He ranted at me while I put out the next course: a dish of boiled pigeons enveloped in a blancmange, the best I had ever made, with pulverized chicken, rose water, almonds, sugar, capon broth, ginger, verjuice and cinnamon. I had them placed in a deep dish, poured on the blancmange and scattered the snow-white surface with a thick covering of poppy seeds until the silver dish seemed to hold nothing but tiny black grains. Over this I arranged stars cut out of fine silver foil. There was a breast of veal, stuffed with cheese, eggs, saffron, herbs and raisins, upon which I scattered the darkest rose petals I could find at the flower market. There was a soup of black cabbage; boiled calves' feet with a sauce of figs and black pepper; and boiled ducks with more sliced black truffle.”

BlackThemeSpicesSeasoningsItalian FoodPoultryMeats
Book:Appetite
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“We had sausages of pheasant, sweet melon relish, and a patina of small fry. Was that your doing?" I gathered my courage and hoped my voice did not shake. I remembered that patina- an egg custard of which Maximus was quite fond. "Yes. The sweet melon relish was something new that I was trying." "How long did you work for Maximus?" "I ran his kitchen for a year before he died. He was fond of entertaining." My mind raced. Apicius was certainly interested in my cooking but what if this man was as cruel as Bulbus? Apicius raised an eyebrow at me. "Can you make roasted peacock?" "Yes. I have a recipe for peacock with damson raisins soaked in myrtle wine. It works equally well with partridge or duck. I'm sure you would find the dish to your liking." I wiped sweat off my brow. "What do you consider your specialty?" "There are three," I answered, raising my voice in order to be heard over the din of the market. "My ham in pastry, with honey and figs, has often been praised, but I have been told it is equaled by my truffles with pepper, mint, and rue. I can also make you a dish of roasted salt belly pork with a special mixture of garum, cumin, and lovage.”

Food For ThoughtPoultryCookThrasiusPatina
Book:Feast of Sorrow
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“More laying hens are slaughtered in the United States than cattle or pigs. Commercial laying hens are not bred for their flesh, but when their economic utility is over the still-young birds are trucked to the slaughterhouse and turned into meat products. In the process they are treated even more brutally than meat-type chickens because of their low market value. Their bones are very fragile from lack of exercise and from calcium depletion for heavy egg production, causing fragments to stick to the flesh during processing. The starvation practice known as forced molting results in beaded ribs that break easily at the slaughterhouse. Removal of food for several days before the hens are loaded onto the truck weakens their bones even more. Currently, the U.S. egg industry and the American Veterinary Medical Association oppose humane slaughter legislation for laying hens on the basis that their low economic value does not justify the cost of 'humane slaughter' technology. The industry created the inhumane conditions that are invoked to rationalize further unaccountability and cruelty.”

EggsChickensPoultryHumane Slaughter
Book:Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry
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“Some People are not to be persuaded to taste of any Creatures they have daily seen and been acquainted with, while they were alive; others extend their Scruple no further than to their own Poultry, and refuse to eat what they fed and took care of themselves; yet all of them will feed heartily and without Remorse on Beef, Mutton and Fowls when they are bought in the Market.”

PeopleCareAliveTasteCreaturesRefuseFedsRemorseBeefScruplesFowlPoultryMutton
Author:Bernard de Mandeville
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“The white Aylesbury duck is, and deservedly, a universal favourite. Its snowy plumage and comfortable comportment make it a credit to the poultry-yard, while its broad and deep breast, and its ample back, convey the assurance that your satisfaction will not cease at its death.”

WhiteFoodComfortableUniversalCookingSatisfactionCreditCeaseBreastsCulinaryBroadsDucksFavouriteYardsAssuranceSnowyPoultry
Book:Mrs Beeton's Household Management
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“Heaped on the floor were turkeys, geese, game, poultry, brawn, great joints of meat, sucking pigs, long wreaths of sausages, mince-pies, plum-puddings, bartrels of oysters, re-hot chestnuts, cherry-cheeked apples, juicy oranges, luscious pears, immense twelfth-cakes, and seething bowls of punch that made the chamber dim with their delicious steam.”

LongMadeGamesHotMeatApplesCakeImmenseBowlsPigsPieOrangeDeliciousTurkeysChamberJointsSteamGeeseCherriesOystersSausagePuddingJuicyPlumsPearsWreathsChestnutsPoultrySeething
Author:Charles Dickens
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“One can't found a novel theology on Nothing, and nothing is so secure a foundation as a contradiction. Look at the great successes of the past--they say their deities are the masters of all the universes, and yet that they require grandmothers to defend them, as if they were children frightened by poultry. Or that the authority that punishes no one while there exists a chance for reformation will punish everyone when there is no possibility anyone will become the better for it.”

IfsLooksChildrenPastUniverseFoundChanceNovelPossibilityMastersAuthorityFoundationTheologySecureContradictionGrandmotherFrightenedDeitiesReformationGreat SuccessPoultry
Book:Shadow & Claw: The First Half of 'The Book of the New Sun'
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“I have always been physically active. I grew up a tomboy and [was] into sports, so staying active is something that I enjoy. I get antsy and annoyed if I am sedentary too long. I mix up exercise - yoga, Pilates, hiking, running, and weights. I also eat well. I do not eat meat or poultry - have not since I was eighteen.”

IfsWellsLongRunningSportsEnjoyGrewExerciseGrew UpYogaWeightActiveMeatStayingHikingAnnoyedEighteenPilatesSedentaryPoultryPhysically Active
Author:Tricia Helfer
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“Remember when you tried to convince me to feed a poultry pie to the mallards in the park to see if you could breed a race of cannibal ducks?" "They ate it too," Will reminisced. "Bloodthirsty little beasts. Never trust a duck.”

IfsLittlesRememberRaceBeastParksConvinceDucksPieRemember WhenWill HerondaleNever TrustJemJem CarstairsCannibalClockwork AngelPoultryMallards
Book:The Infernal Devices: Clockwork Angel; Clockwork Prince; Clockwork Princess
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“That's the trouble with the world we live in. It's full of people just doing their job and ignoring what's really going on. Care about the rainforest until they get a couple of kids and enough money for a gas guzzling car, or some hardwood dining furniture. Watch all those wildlife programmes and coo over the furry animals, but still eat meat and poultry that was raised in conditions of unbelievable cruelty.”

PeopleWorldStillsEnoughCareKidsJobsAnimalWatchesTroubleConditionsCarCoupleRaisedCrueltyMeatGasUnbelievableFurnitureWildlifeProgrammesDiningRainforestFurryPoultryHardwood
Author:Robert Muchamore
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“If they embark on this course the difference between the old and the new education will be an important one. Where the old initiated, the new merely 'conditions'. The old dealt with its pupils as grown birds deal with young birds when they teach them to fly; the new deals with them more as the poultry-keeper deals with young birds- making them thus or thus for purposes of which the birds know nothing. In a word, the old was a kind of propagation-men transmitting manhood to men; the new is merely propaganda.”

IfsKnowsMenKindImportantYoungPurposeCoursesDifferencesDealsTeachConditionsBirdEducationalPropagandaManhoodPupilsKeepersNew DealPropagationPoultry
Book:The Abolition of Man: C.S. Lewis’s Classic Essay on Objective Morality: A Critical Edition by Michael Ward
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“My situation is a solemn one: life is offered to me on the condition of eating beefsteaks. But death is better than cannibalism. My will contains directions for my funeral, which will be followed, not by mourning coaches, but by oxen, sheep, flocks of poultry, and a small traveling aquarium of live fish, all wearing white scarves in honor of the man who perished rather than eat his fellow creatures. It will be, without the exception of Noah's Ark, the most remarkable thing of its kind ever seen.”

MenKindLife IsWhiteSituationConditionsHe ManHonorCreaturesEatingFellowsFishesCoachesMourningRemarkableExceptionVegetarianVeganFuneralSheepSolemnVegetarianismFlocksArkAquariumsCannibalismScarvesPoultryOxenNoah's ArkWearing White
Author:George Bernard Shaw
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“It is a great delusion to suppose that flesh-meat of any kind is essential to health. Considerably more than three parts of the work in the world is done by men who never taste anything but vegetable, farinaceous food, and that of the simplest kind. There are more strength-producing properties in wholemeal flour, peas, beans, lentils, oatmeal, roots, and other vegetables of the same class, than there are beef or mutton, poultry or fish, or animal food of any description whatever.”

MenWorldKindDoneThreeAnimalClassTasteEssentialsRootsPropertyFishesFleshMeatDescriptionDelusionVegetarianVegetablesSimplestBeansBeefPeasFlourOatmealPoultryAnimal FoodMuttonLentils
Author:Catherine Booth
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“Let me say it openly: we are surrounded by an enterprise of degradation, cruelty, and killing which rivals anything the Third Reich was capable of, indeed dwarfs it, in that ours is an enterprise without end, self-regenerating, bringing rabbits, rats, poultry, livestock ceaselessly into the world for the purpose of killing them.”

WorldEndsSelfPurposeCapableThirdsLet MeKillingCrueltyEnterpriseHolocaustRatsRivalsRabbitsDegradationDwarfsLivestockPoultry
Book:The Lives of Animals: The Lives of Animals [Princeton Classics]
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