欧宝娱乐

“Her cuisine is limited but she has as good an idea of breakfast as a Scotchwoman."

[Sherlock Holmes, on Mrs. Hudson's cooking.]”
― Arthur Conan Doyle, The Naval Treaty - a Sherlock Holmes Short Story

“A culinary triumph: the ingenious use of food as an offensive weapon.”
― James Hamilton-Paterson, Cooking with Fernet Branca

“Stop that! I am not a corn dog!”
― Tatsuki Fujimoto, 銉併偋銉炽偨銉笺優銉� 15 [Chainsaw Man 15]

“Fine food is poison. It can be as bitter as antimony and bitter almonds and as repulsive as swallowing live toads. Like the poison the emperor took every day to stop himself being poisoned, fine food must be taken daily until the system becomes immune to its ravages and the taste buds beaten and abused to the point where they not only accept but savour every vile concoction under the sun.”
― Lisa St. Aubin de Teran, The Palace

“brown-capped porcini, yellow chanterelles, and oysters, every hillside ablaze with multicolored mushrooms, tasty and not nourishing in the slightest.”
― Ioanna Karystiani, The Jasmine Isle

“Nasir made a plate of food for her, heaping bright green rice next to a red spill of the curried goat, layering slices of breadfruit by the edge of her plate. Feyi thanked them both awkwardly, then ate in blissful silence as flavors unfurled in her mouth, Joy would kill to be here. Feyi tried to remember everything so she could describe it to her best friend later, the way the breadfruit melted in her mouth, how easily the curried goat dripped off its bone, how fragrant the rice was.”
― Akwaeke Emezi, You Made a Fool of Death with Your Beauty

“The familiar cooking warmth coming from the booths soothed my anxious thoughts, like entering a labyrinth of barbecued, breaded, deep-fried treats. Acaraj茅 bursting with shrimp. Grilled fish covered in lime juice and raw onion rings. Coxinhas loaded with shredded chicken and potato. Past茅is heavy with extra minced meat and olives. Coconut and cheese tapioca. Crepe sticks, too, prepared on demand right before the customers' eyes, the batter cooked like a waffle and filled with chocolate and doce de leite.”
― Rebecca Carvalho, Salt and Sugar

“Bell pepper and onion skewers dripping with garlic hot sauce and a little lime. Chicken and steak skewers wrapped in bacon. And a side of farofa so we could dip the skewers and feel the crunch of kasava flour soaking up juices from the meat.”
― Rebecca Carvalho, Salt and Sugar

“Culinary history is rife with controversy and debate. Ketchup on steak and pineapple on pizza are quaint discussions compared to outright fights over adding salt to the water when boiling pasta or the balance of peanut butter and jam in a sandwich. Foodies now wonder whether a Pop-Tart can be considered a ravioli.”
― Jeff Swystun, TV DINNERS UNBOXED: The Hot History of Frozen Meals

“The meteorologist sent more LA restaurant recommendations as they occurred to him: mapo tofu lasagna, cheese wheel pasta just for the spectacle of it, pupusas, cha gio, tahdig from his uncle's sit-down establishment, neither of us dwelling on whether these restaurants still existed.”
― C Pam Zhang, Land of Milk and Honey

“I have eaten too many types of cuisines and food. For me, every dish has their own taste and story. I can't pick the best dish I've ever had, simply because I enjoy all food types!”
― Rinrin Marinka

“No matter what, there will always be tahdig. It's who we are. It's where we come from.”
― Naz Deravian, Bottom of the Pot: Persian Recipes and Stories

“Food is language; cuisine is a dialect.”
― Odale Cress, Cuisine is a Dialect, A Leisurely Stroll Through the Edible History of Provincetown

“Bon VoyApetit!”
― Odale Cress, Cuisine is a Dialect, A Leisurely Stroll Through the Edible History of Provincetown

“Some may go so far as to label these pleasures vices, but I would not, for what is a vice after all, but a pleasure with a bad reputation?”
― Odale Cress, Cuisine is a Dialect, A Leisurely Stroll Through the Edible History of Provincetown

“I knew there would be a talk coming, but obviously we couldn't let the food get cold. Or warm, in the case of the tuna tartare with benne seeds I finally got to compare to Jada Knox's review. It really did taste a little bit like coffee, which, contrasted with the cold, clean chunks of tuna and hits of acid, was the perfect mellowing factor. The red stew, with a tender chicken thigh nearly falling apart in the spicy, sharp broth, was both hearty and exciting, the bland, fluffy fufu it was served over the perfect contrast. And the curried goat with roti and crispy potatoes? The whole fried red snapper with jerk seasoning? All the contrasts of flavor and texture made me want to eat and eat and eat until I burst.”
― Amanda Elliot, Best Served Hot

“There is an expectation difference when eating frozen meals. They have long been maligned and ridiculed. Early ones were said to taste metallic or bland or salty or a combination of the three. Their association as a lower-income staple has impacted perceptions. This is why even the most mediocre experience is elevated. The Swanson TV Dinner mostly satisfies but will never be confused with fine dining.”
― Jeff Swystun, TV DINNERS UNBOXED: The Hot History of Frozen Meals

“The sight of the pale-yellow fa莽ade of 82 Queen with the large golden numerals on the small black awning over the narrow entrance always made me smile. It was one of the grand dames of the Charleston restaurant scene. Opened in 1982 and comprised of three adjoining eighteenth-century town houses and a courtyard, it was the first restaurant to combine the local African, French, Caribbean, and Anglo-Saxon tastes to create a new culinary genre known as Lowcountry cuisine.”
― Victoria Benton Frank, My Magnolia Summer

“Many of the featured establishments have been around for generations, some for hundreds of years. The reason is that whilst Kyoto is a modern city, it is also an ancient city where much of Japanese culture sprouted and developed, including many aspects of the Japanese kitchen. Visiting these establishments, experiencing their hospitality, and sampling their wares is literally taking a tour through a significant part of Japanese culinary history, often in the original setting. It鈥檚 a unique opportunity for anyone with an interest in Kyoto and Japanese culture more generally. Through these establishments, you can feel the Kyoto style and by extension a core aspect of Japanese style.”
― Chikashi Miyamoto, An Insider鈥檚 Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto

“One of the recurring themes mentioned in this guide is the quality of well water in Kyoto. Their soft water is an essential ingredient in making many of their gastronomic creations exceptional. However, it takes people to recognise its importance and use the resource appropriately and responsibly. It requires care. It requires sensibility. The availability of their superior well water is happenstance, but the creative use of it is hardly an accident. It鈥檚 because of the crafts practised by the people.”
― Chikashi Miyamoto, An Insider鈥檚 Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto

“This little place is a jewel that is quite possibly my #1 eatery in the world. Pre-publication, I said that [O] is in my global top five, but after actually giving the notion some thought, I don鈥檛 think there is another restaurant anywhere in the world that I would rather visit.”
― Chikashi Miyamoto, An Insider鈥檚 Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto

“His cuisine struck me as delicate, for the Pudding, which had always been known for its delicious but none-too-daring gentleman's club cuisine, the richer, the better. Gus's dishes included dabs of steak tartare placed on top of thinly peeled cucumbers and studded with quail eggs; poached sea bass on top of a scoop of asparagus puree; potatoes mousseline whipped so smooth you could not detect even the flecks of pepper.”
― Charlotte Silver, Charlotte Au Chocolat: Memories of a Restaurant Girlhood

“Un simple plat en sauce peut avoir un effet tranquillisant, quasi maternel. M锚me si, en v茅rit茅, c鈥檈st souvent meilleur avant de le manger. Les promesses trahies des sp茅cialit茅s locales qui, une fois en bouche, se r茅v猫lent originaires de Barquette-en-Alu me font le m锚me effet qu鈥檜n copain qui vous raccroche au nez.”
― Fabien Mar茅chal, L'Attendeur (de Premi猫re classe)

“La Lauze est l鈥檜n de ces restaurants 脿 la mode depuis quelques ann茅es 脿 Paris. Si猫ges anguleux, ambiance en nuances de gris avec la signature bien en vue du designer au coin d鈥檜n comptoir patin茅 pour para卯tre authentique, et une assiette dress茅e autant pour le go没t que pour les r茅seaux sociaux avec son voile de curry, son trait de jus de bette- rave et sa compot茅e de carotte bleue, comme si une sculpture de Niki de Saint Phalle s鈥櫭﹖ait 茅chapp茅e du centre Pompidou pour se soulager dans votre hors-d鈥櫯搖vre. On appelle cela la 芦 bistronomie 禄, je suppose qu鈥檈lle finira par envahir jusqu鈥櫭� Limoges, et le boudin aux pommes jettera les armes aux pieds des l茅gions gustatives du XXIe si猫cle, tel Vercing茅torix devant Jules C茅sar.”
― Fabien Mar茅chal, L'Attendeur (de Premi猫re classe)

“Tsuyahime rice from Yamagata-extra-big portion of that. Pork miso soup on the side. Plenty of root vegetables in there too, even if they're not all fancy Kyoto specialties. Now, the large platter is a fusion of Japanese and Western cuisine. That there is deep-fried hamo eel with sour plum pulp and perilla leaf. The Manganji peppers are deep-fried too. Try those with my homemade Worcestershire sauce. The small bowl is miso-simmered mackerel with a shredded myoga ginger dressing. The roast beef is Kyoto stock- best enjoyed with a drizzle of the wasabi-infused soy sauce and wrapped in a sheet of toasted nori. As for the teriyaki-style duck meatballs, you can dip those in the accompanying quail egg yolk. Chilled tofu garnished with the minced skin of the hamo eel and, finally, deep-fried Kamo eggplant with a starchy curry sauce. Enjoy!”
― Hisashi Kashiwai, The Restaurant of Lost Recipes

“Ultimately, the taco is a vehicle for food. It is designed, as naan is in India, to aid in transporting food from the plate to the mouth.”
― Aleph Molinari

“There is a pot of coarse oat porridge with bilberries, a whole side of smoked salmon on a waney-edged plank and venison black pudding as crumbly as chocolate cake. Nettles are pressed into crispbread like leaves on a frozen pond. A sleigh ride from Lapland, snow falling and faced with the breakfast of my dreams, I spoon cakes of potato and kale onto my plate to eat with slices of beetroot-cured salmon. I drink glowing red lingonberry juice from a shot glass that feels like a transfusion and stir a compote of berries into my yoghurt.”
― Nigel Slater, A Thousand Feasts: Small Moments of Joy鈥� A Memoir of Sorts

“It angered her all her life that immigrant food always had to be cheap. Tacos, papusas, dumplings, pho, gyros, kimchi, pad thai... she could keep going. These were all foods worthy of double digits. Of dignity.”
― Carolyn Huynh, The Family Recipe

“And bundles upon bundles of fresh ferny herbs in shades of pine green, pickle green and pistachio green-- a whole color chart of green. Dill, tarragon, parsley and coriander, in contrast to raisin-colored purple basil.
In restaurants, what comes to the table? First, wine and bread--- in the shape of a slender Venetian gondola that has been baked in a round clay oven called a tone. The bread is crusty, but soft within, charred a bit on the bottom. Then, a dozen or more fragrant things. Rabbit soup made with walnut, pepper and garlic. Oyster mushroom and coriander soup. Beetroot quarters in sunflower oil and dill. Catfish in vinegar and coriander sauce. Bean stew and pickled vegetables. Chicken roulade in walnut sauce. Lobiani, which is a flatbread-- possibly the finest of all flatbreads-- filled with mashed kidney beans. Gebjalia, fresh cheese rolled in mint. Flowering coriander in hazelnut pesto and spicy green adjika. A whole stubby cucumber (peeled). Fermented forest jonjoli-- samphire-like, tasting of capers and with bell-shaped flowers, harvested in spring-- dressed with Kakhetian sunflower oil. Fried sulguni cheese, salty and chewy. Pink-hued Georgian trout. Tarragon panna cotta topped with blue cornflower. Matsoni, impossibly good homemade yoghurt, tart and cool, served with an inky and elegant black walnut preserve.
And heaps of herbs. Always herbs. Herbs are flavor, herbs are a whole salad bar; herbs are medicine, a salve. Invasive, weedy and rampant, like mint and goutweed, they are also pagan charms to attract friendship or fortune. Free-growing and bountiful, they have been survival food during the darkest periods of war, and verdant ornaments during the happiest days.”
― Caroline Eden, Cold Kitchen: A Year of Culinary Travels

“The flavors and food of the Baltics, generally reasonably priced and rich with variety and imagination, can often rival Nordic cuisine (which influences it), yet it is not held in the same esteem. I can still taste the sea buckthorn cheesecake I ate in Klaip臈da-- the whole berries set in jelly on top, their sharpness slicing through the full-fat cream cheese-- and the snow-white fillets of pike perch, caught in P盲rnu Bay, baked with butter and capers. The exceptional farmstead dairy produce-- in particular, herby butters packed with the power of meadow grasses and flowers. Smoked sprats, cloudberry jam, and bread as nut-brown as the soil. And I think of the birch forests we drove past and how, at this time of year, Latvians would be out tapping the thin white trees to bottle the nutrients stored in their roots that each spring filter up through their trunks, carried by the rising sap, like magic.”
― Caroline Eden, Cold Kitchen: A Year of Culinary Travels