beefsteaks

Cherries taste like newspaper pulp, the beefsteaks are the size of walnuts, and the Israeli hydroponics, while lovely to look at, have zero flavor.

Georgia’s Kitchen Jenny Nelson 2010

Not so for two other antique beefsteaks: Pineapple, an orange-yellow bicolor with a spicy, fruity flavor; and Striped German, a red and yellow streaked one-pounder that produces until frost.

Groundwork: More tomatoes Adrian Higgins 2010

It's unrealistic to think we will see much fruit from the blossoms, especially the slow-growing beefsteaks.

Groundwork: More tomatoes Adrian Higgins 2010

The ubiquitous bisteces (beefsteaks) are nearly always cut from a non-marbled piece of meat and marinating is highly recommended.

Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef 2008

It was the meal with the flavor of a remade world, a globe suddenly shrunken, an awe-inspiring update of the glorious days of ocean liners and trans-continental railroad dining cars, all big wines and beefsteaks, but, magically, thousands of feet in the air.

Why Airplane Food Has Always Been Awful Francis Lam at Salon.com 2010

When we think of tomato salads, most of us think of beefsteaks or gnarly heirlooms cut into chunks and scattered with fresh mozzarella and basil.

The City Cook Kate McDonough 2010

The ubiquitous bisteces (beefsteaks) are nearly always cut from a non-marbled piece of meat and marinating is highly recommended.

Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef 2008

It was the meal with the flavor of a remade world, a globe suddenly shrunken, an awe-inspiring update of the glorious days of ocean liners and trans-continental railroad dining cars, all big wines and beefsteaks, but, magically, thousands of feet in the air.

Why Airplane Food Has Always Been Awful Francis Lam at Salon.com 2010

It was the meal with the flavor of a remade world, a globe suddenly shrunken, an awe-inspiring update of the glorious days of ocean liners and trans-continental railroad dining cars, all big wines and beefsteaks, but, magically, thousands of feet in the air.

Why Airplane Food Has Always Been Awful The Huffington Post News Team 2010

As far as “wild salmon” and tuna et al. are concerned, it's quite likely that in a few decades we'll be plucking wild salmon, tuna, and even beefsteaks as fruit off of genetically engineered trees.

"The Optimum Population Trust... says each baby born in Britain will... burn carbon roughly equivalent to 2½ acres of old-growth oak woodland...." Ann Althouse 2009