Food Quote by Paul Feeney

That's the beauty of living in New York City is that a good chunk of the media is here and willing to drink with…

— Bre Pettis

I grew up in Harlem. My grandmother was one of the best cooks around, but the first thing she did on Sunday mornings when…

— Richard Carmona

And as for other men, who worked in tank-rooms full of steam, and in some of which there were open vats near the level…

— Upton Sinclair

“Animal Fat—Lard LardΔ is fat rendered from hogs. Its quality varies according to its color, texture, and flavor.”

— Ruby Parker Puckett

“Apparently it was cheap pig lard that had inspired the term ham, meaning a poor-quality performer.”

— Juliette Fay

About a month before he died, my grandfather, we covered his back full of lard - after that he went downhill very quickly.

— Milton Jones

I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides…

— Alton Brown

“Lennie Smullenski and Anthony Zuck bake the goodies in the back room in big steel ovens and troughs of hot oil. Clouds of flour…

— Janet Evanovich

Art - my slats! Guts! Guts! Life! Life! I can paint with a shoe-string dipped in pitch and lard.

— George Luks

Tina, you fat lard, come get some DINNER!

— Napoleon Dynamite

“I tell Esther she should ease up on lard. There's no need to mix lard in with Scottie's rice, chicken, and beans. I tell…

— Kaui Hart Hemmings

Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when…

— Alton Brown