欧宝娱乐

“I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark.

First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched.

Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good.

Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste.

I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!”

I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.”
― Cicely Tyson, Just as I Am

“Food is merely a platform for condiments.”
― Peter Marshall

“ Red pepper is the theme, but there's no sign of it in the noodles or broth.
Does that one little dollop of paste on the side really have the oomph to compensate for that?"
"It's harissa, a seasoning blend said to have originated in Northern Africa. The ingredients generally include paprika, caraway seeds, lemon juice and garlic, among other things.
But the biggest is a ton of peppers, which are mashed into a paste and blended with those other spices."
Oh! That's the same thing Dad made when he visited the dorm. I think I remember him saying it came from somewhere in Africa.
"The ramen's broth is based on Chicken Muamba, another African recipe, where chicken and nuts are stewed together with tomatoes and chilies. This broth forms a solid backbone for the entire dish. Its zesty flavor amplifies the super-spicy harissa to explosive proportions!"
"That's gotta be sooo spicy!
Whoa! Are you sure it's a good idea to dump that much of it in all at once?!"
"Hoooo!Thanks to the mellow, full-bodied and ever-so-slight astringency of that mountain of peanuts he infused into the broth...
... adding the harissa just makes the spiciness and richness of the overall dish grow deeper and more complex with each drop!
Extra-thick cuts of Char Siu Pork, rubbed with homemade peanut butter before simmering! And the slightly thicker-than-usual wavy noodles! They soak up the broth and envelop the ultra-spiciness of the harissa... all together, it's addicting!
Its deliciousness so intense that my body cries out from its heat!
African Ramen... how very intriguing! A dish that never before existed anywhere in the world, but he's brought it to vibrant life!”
― Yuto Tsukuda, 食戟のソーマ 27 [Shokugeki no Souma 27]

“Mr. Megishima has already begun the broth.
First he minced some garlic...
and then onion, red bell peppers and perfectly ripe tomatoes, building a flavor with a deeply complex acidity and body."
"What sort of stock did you choose?"
"Chicken. Already got it going in a stockpot.
In fact...
... it should be just about ready."
"MMMMMM!"
"Just the scent of that stock is enough to make you fidget in anticipation!"
"Man, I'd totally be happy just pouring that over some white rice and chowing down!"
"With the base stock ready, I'll add the veggies I cut up...
... along with some drumettes and other stuff.
Now to let 'em simmer in the pot until their flavors meld together. Then the broth'll be done."
"Another point to watch is the Char Siu pork he put together a moment ago. He made certain to rub it with a certain marinade before binding it."
"A special marinade?"
"Yes. It was made with garlic, soy sauce, sugar, sake, and one more intriguing ingredient...
PEANUTS!
Those, I believe, will be the key to his entire dish!
"?!
Holy crap! What the heck is with that overflowing giant tub of red peppers?!"
"Yes... he will use peanuts...
... to bring out every last drop of deliciousness red peppers possess!”
― Yuto Tsukuda, 食戟のソーマ 26 [Shokugeki no Souma 26]