欧宝娱乐

“Time whips up cream for those who are ready for dessert.”
― Lara Biyuts, La Arme Blanche

“Are there flowers here, your ladyship?' he asked when Pole had gone.
'Flowers?' Lucretia touched a hand to her cheek. 'Surely you have smelt rose water before?'
In the Solar Gallery, remembered John. The scent teased his nostrils as he bent to prise open the first dumpling. The soft dough parted and a puff of steam carried a second sweet smell into the chamber. Lucretia peered at the glistening mass then looked up curiously. 'What dish is this?'
'"Let me feed thee Honey-sugared Creams,"' John recited. '"As cool the Quodling's 'scaping Steam."'
She stared at him, amazed. 'The verses? You can read?'
'Is it so strange in a cook?'
'I... no.' Lucretia gathered herself. 'Of course you must read your receipts.'
'They are our verses, your ladyship. We give each other recitals down there in our kitchens.'
John brought a corked flask from inside his doublet and poured sweetened cream over the apple. He watched her dig into the apple's oozing flesh, swirl the thick cream then slip the marbled mixture into her mouth.
'Your honey-sugared cream is as sweet as the verses claim,' Lucretia told him, swallowing. 'It all but conquers the sourness of the quodling.”
― Lawrence Norfolk, John Saturnall's Feast

“I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner.
I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them.
I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper.
I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.”
― Stacey Ballis, Recipe for Disaster

“The next day, Angelina was tending a fresh pot of red gravy on the stove. She was going to make Veal Parmigiana for dinner, to be accompanied by pasta, fresh bread, and salad. She left the sauce on low and went to put the finishing touches on the pie she had planned. Earlier, she had made 'a vol-au-vent'- the word means "windblown" in French- a pastry that was as light and feathery as a summer breeze, that Angelina had adapted to serve as a fluffy, delicately crispy pie crust.
The crust had cooled and formed a burnished auburn crown around the rim of the pie plate. She took a bowl of custardy creme anglaise out of the refrigerator and began loading it into a pie-filling gadget that looked like a big plastic syringe. With it, she then injected copious amounts of the glossy creme into the interior of the pie without disturbing the perfect, golden-crusty dome. That done, she heated the chocolate and cream on the stove top to create a chocolate ganache, which she would use as icing on the pie, just to take it completely over the top.”
― Brian O'Reilly, Angelina's Bachelors

“The sparkles that came from the firecracker are coffee crumbles!"
Originating in Ireland, Crumbles are a baked dessert generally consisting of fruits topped with a crumbly crust. The crumbly mix can be made with rolled oats, crushed almonds and even crushed coffee beans!
"How refreshingly tart! I can taste a faint hint of grated tangerine zest. Its fruity flavor pairs exceedingly well with the mildly sweet, clean flavor of the cake. And the hidden piece of the puzzle that ties them both together...
... is this cream that's coating the outer layer of bark!"
"Man, you catch on fast! That's right. That's another variation on the cream I used as a filling for the center of the cake. I used that dark cream and thinned it into a brown cream that would melt at room temperature."
"Oho! How clever. The crumbles, while sweet and delicious, tend to have a very dry and, well... crumbly texture. Not so with this cake."
The brown cream brought just the right amount of moisture to the crumbles... enough to prevent them from being dry but not so much that they lose their crispy crunch. Plus, it firmly ties the flavors of the crumbles and the cake itself into one harmonious whole!
Now I see.
"That must be the other reason why you chose not to use any dairy or added sugars in the cake!
Either would have overwhelmed the coffee crumbles! But you wanted to emphasize their delicate flavors... the light flash and sparkle of their tartness and bitterness!"
"Refreshing at first, with a full body... capped off with a flash of invigorating bitterness!"
"This is a gem of a dish that will captivate everyone, young and old!”
― Yuto Tsukuda, 食戟のソーマ 34 [Shokugeki no Souma 34]

“You can’t exist on this plane for long purely one thing or another. A totally evil creature is so destructive that it obliterates itself. A totally good one… the same. So, we mix a bit of coffee with our cream.”
― Thomm Quackenbush, Flies to Wanton Boys

“One of the bad habits I developed in very high altitude astronomy was eating a bowl of free ice cream for breakfast, as the free cooked breakfast would make me feel really sickly when at the summit of Mauna Kea.”
― Steven Magee

“He was known for his innovation, but his favorite was always the classic g?teau Saint-Honoré."
"Will you make it for me?"
He knew what I was doing. But he simply gave me a sly look. "You're constantly trying to taste my creams, aren't you, Emma?"
He was teasing, clearly wanting to make me blush and stammer. But I couldn't erase the image of licking cream off every delectable inch of him. God, I wanted that. So much so my mouth was in danger of watering.
I returned his look with equal measure. "Careful there, honey pie. One day, I just might call your bluff on all your thinly veiled cream innuendos."
To my surprise, he flushed a dusky pink across the high crests of his cheeks. But he held my gaze. "Maybe that's what I'm aiming for.”
― Kristen Callihan, Make It Sweet

“Eating a big bowl of ice cream for breakfast is every kids dream!”
― Steven Magee

“Nina swallowed a bite of her potato-hash taco and was delighted to find that the "cream" drizzled across the top tasted remarkably like cheese.”
― Erin La Rosa, For Butter or Worse

“ The cream sauce has a rich, full-bodied bitterness to it that makes the tongue tingle...
Its spicy freshness lightens up the thick, heavy flavor of the roast beef to exactly the right degree! The wallop the meat's juice packs is no joke, but I feel I could keep eating this forever!
Sure, he shoved a mountain of artichokes into this dish...
... but how did he manage to make their uniquely fresh, vibrant and astringent flavor stand out this much?!
"This, too, is the result of Mr. Eizan's highly skilled use of cynarine. Any unnecessary source of sweetness has been removed, which makes the taste of the cream sauce stand out even more starkly."
"Whoa, Whoa! Slow down. I'm totally lost here!"
"I get that cynarine's supposed to make stuff taste sweet, but how does that even work?"
"Is it so bitter that anything tasted afterwards seems sweet by comparison?"
"No, it isn't anything as simple as that. Cynarine directly affects the taste buds."
Yep! When you eat food that contains cynarine, the compound spreads across your tongue as you chew, covering up and thereby blocking the taste buds for sweetness.
That's what's happening with Yukihira and the judges right now. Their tongues can't taste sweet, so bitter flavors really stand out. As they eat other food, the act of chewing gradually wipes the cynarine off the tongue. Slowly, their taste buds resume their normal functions. But here's where the important bit happens...
Since the tongue has been blocked from tasting sweet flavors for a time...
... even a tiny bit of sweetness will now stick out like a sore thumb!
"When there's a ton of cynarine smeared on the tongue, even a cup of water will taste supersweet.”
― Yūto Tsukuda, 食戟のソーマ 27 [Shokugeki no Souma 27]

“Less ice cream and more veggies!”
― Steven Magee

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― Mamare Touno, MAOYU : Archenemy and Hero "Become mine, Hero" "I refuse!" 1

“Yoshie scooped some of the cake's topping onto her finger. "This cream. Why does it smell so good?"
"Satoko mixed peach juice into it. Fushimi used to be famous for peaches, after all--- I mean, the Momoyama castle was even named after them.”
― Jesse Kirkwood, The Restaurant of Lost Recipes

“What are you planning for your mille-feuille?"
"I was looking into popular flavors of the Victorian era," Claire recited, just as she'd practiced in the mirror last night, "and I decided to use lemon and raspberry. So my pastry cream has lemon zest and a bit of lemon juice, and then I will layer fresh raspberries between stripes of cream between the pastry layers."
How are you making the pastry?" Alan pressed.
Claire swallowed, suddenly nervous. "Full puff. I found that it layers better than rough puff."
Alan gave her a nod of consideration. "Takes longer too."
"Are you concerned about the combination of two tart flavors?" Dame Sophie asked in a prim, almost trilling voice. "It can be quite a collision if you are not careful."
Claire nodded. "I tried a number of combinations, and this cream should have enough sweetness to counter the lemon. And fresh raspberries, I find, gave a better mouthfeel than freeze-dried or using an essence in the cream itself."
Lindsay leaned on the counter, her expression playful. "Tell me about the chocolate, Claire. C'mon, tell me you're using good chocolate."
"Of course I am," Claire told her with a laugh. "I'm doing a dark chocolate icing and marbling with the vanilla icing, instead of the other way around."
"Daring, Claire," Charlie praised, smiling in his usual would-be devilish way. "Turning history on its head, innit?"
Claire made a show of exhaling. "I'm going to try, Charlie, and hope not to offend history or the judges in the process.”
― Rebecca Connolly, The Crime Br?lée Bake Off