Trump Steaks, where are the steaks? Do we have steaks? We have Trump Steaks.
More quotes by Donald Trump
Contrary to what a lot of people think, I don’t enjoy doing press. I’ve been asked the same questions a million times now, and I don’t particularly like talking about my personal life.
We are guided by outcomes, not ideology. We have a policy of principled realism, rooted in shared goals, interests, and values. That realism forces us to confront a question facing every leader and nation in this room. It is a question we cannot escape or avoid. We will slide down the path of complacency, numb to the challenges, threats, and even wars that we face. Or do we have enough strength and pride to confront those dangers today, so that our citizens can enjoy peace and prosperity tomorrow?
Russia, if you’re listening, I hope you’re able to find the 30,000 [Hillary Clinton] emails that are missing. I think you will probably be rewarded mightily by our press.
More quotes about Food
No eggs, no omelette. And it depends on the quality of the eggs. In the supermarket, you have eggs class one, class two, class three. Some are more expensive than others and some give you better omelettes. So when the class one eggs are in Waitrose and you cannot go there, you have a problem.
A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite. And to act so is immoral.
Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
Together, we can help make sure that every family that walks into a restaurant can make an easy, healthy choice.
I am vegetarian. I became one at 20 when I was working in a pig farm. I got attached to the pigs and I couldn’t stand the thought that they would have to go off to be slaughtered.
I love to cook comfort food. I’ll make fish and vegetables or meat and vegetables and potatoes or rice. The ritual of it is fun for me, and the creativity of it.
A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an out-lying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place.