One of the mysteries of the English language finally explained.
Cartilage, especially when found as tough inedible tissue in meat.
- ‘Trim the chicken livers of any gristle and cut off any discoloured bits.’
- ‘As he removes the surprisingly large lump of gristle from his sausage, he coughs and shifts nervously in his seat.’
- ‘The meal they served up takes the award as the worst meal I have ever been offered, cold, overcooked gristle.’
- ‘The quality was great, with no fat or gristle - it tasted like steak.’
- ‘My friend was having problems of her own, every few moments ducking her head to furtively expunge small pieces of gristle into her napkin.’
- ‘It had none of the toughness associated sometimes with this meat and was obviously of a very high quality with very little fat or gristle.’
- ‘The woman thought it was a piece of gristle she was chewing on.’
- ‘Finally, the dishes had been picked clean of even gristle and crunchy brown bits, and stacked neatly, awaiting transportation back to the kitchen.’
- ‘Ground beef is easy to work with because there's no bone, extraneous gristle or visible fat to trim, and no pounding needed to flatten or marinating to tenderize.’
- ‘He grins, and there are bits of gristle and meat stuck in his teeth.’
- ‘At one point as I was wading through gravy, gristle and fat that was masquerading as lamb cutlets, I thought I found a prime piece of meat.’
- ‘Principally it consisted of chunks of fatty streaky bacon supporting great lumps of gristle, with the odd bit of sausage.’
- ‘My friend thought it was a little too dry, and although I didn't totally agree, I did think the portion was far too boney, with too much gristle and not enough meat.’
- ‘Remove any gristle from the chicken livers and season.’
- ‘The starters were poor, though, a thinnish seafood broth with chunks of tinned tomato expiring at the bottom and a ham hough terrine that, while chunkily rustic, contained too much gristle for comfort.’
- ‘I was told too that he visited butcher's shops and made off with scraps of bone or gristle.’
- ‘The fat cook will carefully trim away the suet and gristle from a roast or some chops and then instead of discarding it, rub the bits with garlic and salt and fry them up as a solitary hors d - oeuvre.’
- ‘Blood and gristle were blasted over the ground.’
- ‘Often thought of as clumsy and gristle filled, Austrian cuisine is as varied and sophisticated as any contemporary Asian menu.’
- ‘More than half of it isn't meat at all, but gristle or bone.’
Old English, of unknown origin.
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