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“The ripe, the golden month has come again, and in Virginia the chinkapins are falling. Frost sharps the middle music of the seasons, and all things living on the earth turn home again... the fields are cut, the granaries are full, the bins are loaded to the brim with fatness, and from the cider-press the rich brown oozings of the York Imperials run. The bee bores to the belly of the grape, the fly gets old and fat and blue, he buzzes loud, crawls slow, creeps heavily to death on sill and ceiling, the sun goes down in blood and pollen across the bronzed and mown fields of the old October.”
― Thomas Wolfe, Of Time and the River: A Legend of Man's Hunger in His Youth

“These napkins are more holy than righteous,¡± Mrs. Wapshot said, and most of her conversation at table was made up of just such chestnuts, saws and hoary puns.”
― John Cheever, The Wapshot Chronicle

“See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes!
I simmered them in some orange juice and then mashed them until they were smooth.
Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice...
... making mine more of a Joke Kuri Kinton!
The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan.
Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar.
Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voil¨¤! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 33 [Shokugeki no Souma 33]

“A sailor's wife had chestnuts in her lap
And munched and munched and munched. "Give me," quoth I.
"Aroint thee, witch," the rump-fed runnion cries.”
― William Shakespeare, Macbeth

“Chestnuts have always been an ingredient that goes well with gamy meats. And in French cuisine, chestnuts are often seen in combination with venison.
But the mildly sweet flavor and tender texture of these sweet chestnuts makes them melt in the mouth! That flavor combined with the smoky aroma of the charcoal grilling, makes the juicy meatiness of the venison stand out in stark contrast!
This flavor isn't something that could be created with regular chestnuts.
It's a deliciousness made possible precisely because he chose to use sweet chestnuts!
"He minced some of them and added them to the sauce as well! Doing that spread their mild sweetness throughout the whole dish!"

Soma's Chestnut Sauce
Starting with a base of Fond de Veau (a brown stock usually made with veal), he added a cinnamon stick, orange zest and minced sweet chestnuts and then set the sauce to simmer.

"Wait a minute. How odd! Charcoal grilling usually adds a unique and very distinctly bitter taste to ingredients. A taste that is decidedly outside the canon of French flavors!
Yet this dish has taken that bitter taste and somehow made it fit seamlessly! Is there some secret to it?!"
"That would be the coffee."
"What?!"
"Coffee?"
"Yep! You guessed it! That's the Divine Tongue for you.
One of the things I learned at Master Shinomiya's restaurant is that cacao goes really well with game meats. I've never used cacao much, though, to be honest...
So instead I grabbed some instant coffee! The bitterness of coffee is similar enough to pure cacao that it paired up nicely with both the charcoal grilling and the gamy venison...
... resulting in a deeply rich and astringent flavor that's perfect for a truly French sauce. I added both coffee and chestnuts as secret ingredients to my sauce!
This is a Yukihira Original and a brand-new French dish. I call it...
... Charcoal-Grilled Venison Thigh with Chestnut Sauce."
In formal Japanese cooking bowl dishes, such as soups and rice bowls, are constructed from four elements: the main ingredient, the supporting ingredients, the stock and the accents.
Similarly, the French dishes are constructed from three different parts balanced in harmony: the main ingredient, the sauce and the garnishes.
But this dish... this is eccentric and novel and entirely unconventional while still remaining undeniably French!
It's almost as if it's a nugget of flavor found only by cracking and peeling away the shell of common sense...”
― Y¨±to Tsukuda, ʳꪤΥ½©`¥Þ 20 [Shokugeki no Souma 20]