There is nothing like roast chicken. It is helpful and agreeable, the perfect dish no matter what the circumstances. Elegant or homey, a dish for a dinner party or a family supper, it will not let you down.
Oh, I love Nottingham. I know some people go, 'Oh God, there's not much going off there,' but I like staying in and going round to my mum and dad's for a Sunday roast.
We have got too many kids around the house to have a romantic meal at home. But Danielle is a fantastic cook. She does a brilliant lasagne, great roasts and a great chilli dish. She knows the way to my heart.
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.
I love roasting because you can give it love, get it in the oven and go and play with the kids or whatever you've got to do, and then hours later you've got a lovely dinner.
Drax the Destroyer: I recognize this animal. We'd roast them over a flame pit as children. Their flesh was quite delicious. Rocket Raccoon: Not helping!
I love lamb shank. It's my favorite thing. You don't have it in America. It's a younger meat - it just falls off the bone - it's kind of like a roast. I really like blackened cod too.
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
Enjoy your Evening." "That will depend on the menu. If it's beef, it will be a tolerable meal. If it's chicken..." Elliot shuddered. "What is the point of chicken?" "Eggs?
My grandfather, Harry Ferguson, was a butcher in Hill of Beath; so even though my grandparents lived in some poverty, we got loads of beef. My grandmother, Meg, was a fine Scottish cook who did slow cooking.
Border security is a complex issue and will remain a top priority during the 2007 legislative year. As Congress works to fix this problem, I will continue to push for strong measures that beef up security at our borders.
For too long, Japan has been dragging its feet as it ignores the steps the U.S. has made to ensure a safe beef supply and shows a disregard for our prior trade pacts.
I used to watch my grandmother make fancy, Julia Child-style beef bourguignon. And growing up in New York City, I was exposed to many cultures. I experimented with Puerto Rican and Jamaican food.
My diet is always extremely important to me. I've taken a new approach to eating in terms of my blood type. I really don't eat much chicken, sugar, salts, or beef. Just eating clean and feeling so much better.
A number of countries around the world, and indeed the E.U. as a whole, have chosen not to allow the import from the U.S. of beef from cows fed a diet that includes the hormone ractopamine, because of the fairly grave health concerns.
This is my one beef with Hollywood: It's great for movie sales, but they've created this fiction for us that, when you have a hard thing in your life, it's going to get fixed, and then your life will be awesome! Forever!
We have had for breakfast, toasts, cakes, a yorkshire pie, a piece of beef about the size and much the shape of my portmanteau, tea, coffee, ham and eggs...
I usually eat in my friend Tom Corcoran's place - the Siam Thai in Monkstown. I go there for a very large plate of beef in red wine sauce.
I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap it in Parma ham before wrapping in pastry. I'm so pro smuggling more meat in.
If we want to boost border security, we have to help law enforcement agencies beef up their resources to meet this demand. We cannot have one without the other.