欧宝娱乐

“With me, it was my liver that was out of order. […] I had the symptoms, beyond all mistake, the chief among them being "a general disinclination to work of any kind."
What I suffer in that way no tongue can tell. From my earliest infancy I have been a martyr to it. As a boy, the disease hardly ever left me for a day. They did not know, then, that it was my liver. Medical science was in a far less advanced state than now, and they used to put it down to laziness.”
― Jerome K. Jerome, Three Men in a Boat

“The color scheme of the whole sanatorium seemed to be based on liver. Dark, glowering woodwork, burnt-brown leather chairs, walls that might once have been white but had succumbed under a spreading malady of mod or damp. A mottled brown linoleum sealed off the floor.”
― Sylvia Plath, The Bell Jar

“With the rise of classical Greece, the soul debate evolved into the more familiar heart-versus-brain, the liver having been demoted to an accessory role. We are fortunate that this is so, for we would otherwise have been faced with Celine Dion singing "My Liver Belongs to You" and movie houses playing The Liver Is a Lonely Hunter. Every Spanish love song that contains the word corazon, which is all of them, would contain the somewhat less lilting higado, and bumper stickers would proclaim, "I [liver symbol] my Pekingese.”
― Mary Roach, Stiff: The Curious Lives of Human Cadavers

“The crunch of the mustard-spiked crust somehow brings the unctuous smooth richness of the liver into sharp relief. It's like the silky soul of steak. You have to close your eyes, let the meat melt on your tongue, into your corpuscles.”
― Julie Powell, Julie & Julia: My Year of Cooking Dangerously

“Liver spots are mature freckles..”
― kjforce

“You ought to take more exercise, if you're inclined to have a liver. Play golf.”
― Daphne du Maurier, The Birds and Other Stories

“The key to this risotto is Japanese peppers of all things?!"
"It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!"
"And that one key ingredient that quietly ties it all together...
... is garlic!"
"Garlic?! In traditional Japanese cuisine?! That's almost unheard of!"
"Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish.
But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor...
... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.*
But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!"
"Ew! Don't say they're infused with sweat! That's gross!"
"This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?"
"That is eel-liver broth, my lady. I dressed the eel's liver and then sautéed it in olive oil with some smoked garlic chips. Then I poured the sake Sakaki and Marui made over the top and let the alcohol cook off before adding bonito stock to make a broth. It matches beautifully with the cheese that Yoshino and Nikumi made, creating a soft flavor with a splendid aftertaste.”
― Yuto Tsukuda, 食戟のソーマ 25 [Shokugeki no Souma 25]

“beneath the caged flutter of hope
fear blooms in the liver as a spear
where memory burns its fever
across the spoke of my body”
― stephanie roberts, rushes from the river disappointment (Volume 53)

“It was love at first sight.
The first time Yossarian saw the chaplain he fell madly in love with him.
Yossarian was in the hospital with a pain in his liver that fell just short of being jaundice. The doctors were puzzled by the fact that it wasn't quite jaundice. If it became jaundice they could treat it. If it didn't become jaundice and went away they could discharge him. But this just being short of jaundice all the time confused them.
Each morning they came around, three brisk and serious men with efficient mouths and inefficient eyes, accompanied by brisk and serious Nurse Duckett, one of the ward nurses who didn't like Yossarian. They read the chart at the foot of the bed and asked impatiently about the pain. They seemed irritated when he told them it was exactly the same.
'Still no movement?' the full colonel demanded.
The doctors exchanged a look when he shook his head.
'Give him another pill.'
Nurse Duckett made a note to give Yossarian another pill, and the four of them moved along to the next bed. None of the nurses liked Yossarian. Actually, the pain in his liver had gone away, but Yossarian didn't say anything and the doctors never suspected. They just suspected that he had been moving his bowels and not telling anyone.”
― Joseph Heller, Catch-22

“Dear Mr. Beard,

On the radio last spring, President Roosevelt said that each and every one of us here on the home front has a battle to fight; We must keep our spirits up. I am doing my best, but in my opinion Liver Gems are a lost cause, because they would take the spirit right out of anyone.
So when Mother says it is wrong for us to eat better than our brave men overseas, I tell her that I don't see how eating disgusting stuff helps them in the least. But, Mr. Beard, it is very hard to cook good food when you're only a beginner! When Mother decided it was her patriotic duty to work at the airplane factory, she should have warned me about the recipes. You just can't trust them! Prudence Penny's are so revolting. I want to throw them right into the garbage.
Mrs. Davis from next door lent me one of her wartime recipe pamphlets, and I read about liver salmi, which sounded so romantic. But by the time I had cooked the liver for twenty minutes in hot water, cut it into little cubes, rolled them in flour, and sautéed them in fat, I'd made flour footprints all over the kitchen floor. The consommé and cream both hissed like angry cats when I added them. Then I was supposed to add stoned olives and taste for seasoning. I spit it right into the sink.”
― Ruth Reichl, Delicious!

“Um, i-it's Monkfish-Dobujiru Curry."
DOBUJIRO
A hot stew with monkfish as the main ingredient...
it's a recipe that has its roots in the fishing towns of Japan's northern prefectures of Ibaraki and Fukushima.
Curry and monkfish? What a strange pairing.
What on earth is she thinking?
AAAH...
"Now I see! This is why she used monkfish!
The most unique part of Dobujiru is how it is made by first simmering a monkfish liver- the foie gras of the sea- until it dissolves. Miso paste and sake are then added to stretch the liver and form the base of the broth.
But she added curry spices to that...
... to make a "Monkfish-Liver-Curry Miso" base!"
"Who would've dreamed that the deep, sticky richness of the liver would meld so well with curry spices! Mmm! I can feel the warmth seeping through my whole body!”
― Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

“What a wallop of rich, full-bodied flavor! Tangy spiciness is flooding in my mouth! This ain't no sweet tea cake!
Ankimo?!
It's filled with ankimo monkfish liver!"
"Yep! You've got it in one. This here is a special little dish I made...
I dub it THE ANKIMONAKA GUTS SANDWICH!"
"Wait a minute. There were no rice wafer shells or batter in the ingredient trucks! How could you make a monaka sandwich?!"
"Easy enough to make your own with a little cornstarch and shiratama rice flour. Squeeze some batter between two muffin molds- like these- bake them, and voilà! You have your own instant rice wafers. It's a pretty delicate operation, though, so you've gotta be patient and careful.
As for the filling, I started out by trimming and deveining some monkfish liver, then I salted it to remove its fishiness.
Next, I whipped up a broth of bonito stock seasoned with soy sauce, sake and sugar and then simmered the liver.
I pressed it through a strainer until it was a nice, smooth paste and mixed in my handmade Shichimi red pepper blend.
After that, all that was left was to stuff the rice wafer shells with it and serve!"
Light, crispy wafers and thick, sticky monkfish-liver paste! Those two and the mountain yam he mixed in with them make for marvelously contrasting textures! And their flavors! The sharp spiciness spreads its addicting tingle through my entire mouth!
He struck the perfect balance between the savory umami of the bonito stock and the salty soy sauce too...
Which makes the tangy spiciness of his red pepper blend stand out all the more!”
― Yuto Tsukuda, 食戟のソーマ 33 [Shokugeki no Souma 33]

“Da roede mand ud, naar at Solen gik frem,
Og f?r hun gik under, vel hundret og fem
Da saae man paa Gielden oph?nget.
Saa kaagte de Lever, naar Folket var svang,
Saa straxen kom Kiedler og M?llie paa Gang,
Mand troede de skulde sig spr?nget.”
― Petter Dass, The Trumpet of Nordland

“You will find, Brumm,” said Earl Lavender, “that one of two things must be sacrificed by every man who lives to be over sixty—the mind, or the liver.”
― John Davidson, A Full and True Account of the Wonderful Mission of Earl Lavender, which Lasted One Night and One Day; with a History of the Pursuit of Earl Lavender and Lord Brumm by Mrs. Scamler and Maud Emblem

“It was a good-sized trout, opened out, salted, pressed, floured and fried. The entrails had been cooked with some vinegar and mint, mashed up and spooned onto the plate as a sort of afterthought. It was delicious: simple and honest. I ate it all, and didn't give a single thought for what it might do to my humors. I sucked every bone, washed it down with some thick, spicy red wine- peasants' wine- from the hills above the town. I knew that I was tasting the place itself: the fish from the river I had crossed on my way into the town, the pig that had rooted in the woods I had ridden through, olives grown a short walk away. The pig had snuffled under the pine trees whose nuts had adorned its sausages. I had eaten the land. The town itself will always be nameless in my memory, but even now I can assemble it from its flavors, because I have never forgotten any of them. A meal of pigs' liver and fish, served with apologies.”
― Philip Kazan, Appetite

“We ate our liver and spinach while watching the right honorable gentlemen of the British House of Commons yelling at each other about the Iraq invasion on C-SPAN. And it was damned good. It was good because it was liver and spinach with cheese, but mostly it was good because I didn't have to make it. Sometimes I want to beat Eric's head repeatedly against a sharp rock, but other times he knows just the right thing to do to make me forget about turning thirty- lull me into a comatose state on the couch with British news shows, then dose me with offal.”
― Julie Powell, Julie & Julia: My Year of Cooking Dangerously

“ So luscious! The dressing is extra-virgin olive oil and wine vinegar exquisitely melded with pureed pike liver.
The rich, full-bodied flavor of the liver seeps into the tongue, gracefully underscoring the mild sweetness of the fatty meat. I feel like I'm drowning in a tidal wave of flavor and fragrance!
Unbelievable!
How many spices must he have mixed to-"
"No. The spice used in this dish...
... is allspice alone."
"What?!"
"I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance."
"No, his skill is in manipulating fragrance itself.
He can do more than just add more spices into his recipes.
In fact, this time he subtracted spices instead.
In so doing, he accentuated the freshness and flavor of the in-season pike.”
― Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

“Sold me down the river
Hold me as i shiver
Gold on my wrist
Soul in my liver”
― Mike Skinner

“This city with remnants of war. The roads glow with an overcharge of streetlights. I smell the ocean's combustion from the window. Inhale the sulphur of post-rain air. The town dissolves inside my body like crumbs, as the slow release of paracetamol into the liver.”
― Sneha Subramanian Kanta

“Kaitlyn's bread was still hot coming out of the oven; it emitted the most heavenly steam as she sliced into the golden crust. "The liver!" she called. Kel and I swarmed her, schmearing slices of toasted bread with the chopped chicken liver made with schmaltz---chicken fat---spicy and smoky with paprika and za'atar, and sweet with blackened, almost burned caramelized onions. I topped it with fried leeks and some microgreens.”
― Amanda Elliot, Sadie on a Plate

“Pernicious Anemia translates into fatal blood deficiency, as a century ago it killed many of the people that developed it. It was a horrible and prolonged death process. It was later discovered that feeding raw liver to the patients would treat it. Today the condition is treated with vitamin B12 and iron supplements.”
― Steven Magee, Magee’s Disease

“Ammonia poisoning was making me really sickly!”
― Steven Magee, Toxic Altitude

“This is an eel roll-up skewer. It's thinly sliced eel meat wrapped around a skewer."
"What do you mean by the eel meat?"
"Take a look at the diagram behind you."
"Hmm! It's been separated into so many different parts!
It's soft, meaty and fatty...
I can enjoy the flavor of the eel to the fullest!"
"I must say... this skewer tastes good."
"The taste of the eel is a lot richer since it hasn't been steamed like a Tokyo-style kabayaki! And it's a lot more soft and succulent than the kansai-style kabayaki!"
"It's the very essence of the eel's flavor."
"This is the liver. I can only get one liver out of an eel, so I can only provide the customers with a limited amount each day."
"Oh, but isn't the liver the guts?"
Ah, look at the diagram. At my place, the liver is one specific part while the guts are the whole thing."
"Ooh, I see. That's what it means."
"Animal guts have a distinct smell to them. But the eel liver has no smell at all!"
"Unlike an ordinary liver skewer...
I've taken out the gall bladder, so it's not bitter.
Next come the grilled ribs. The ribs are the abdominal bones in the eel that you get rid of when making kabayaki. I skewer and grill them.”
― Tetsu Kariya, Izakaya: Pub Food

“The chopped liver was smooth but just a little grainy, rich but with just a slight iron tang. The kimchi was sour and tart and crunchy and a little fishy, clearly the real thing. Piled together on a toasted slice of baguette and with a little extra richness from homemade mayo, it was an excellent bite.
But not one that photographed all that well. Sure, the kimchi was bright red and pretty, splayed out like phoenix feathers, but the chopped liver was brown and mushy. I didn't think liver would get me all that many hits. Something that also tasted good but didn't photograph very well: the bite-size orbs of gefilte fish, the puree of who-knows-what soft and smooth, its pearly grayness flecked with orange bits of carrot. At least the vibrant beet and cardamom pickle on top, reminiscent of horseradish, looked nice.”
― Amanda Elliot, Best Served Hot

“I have had red liver spots on my skin for many years now.”
― Steven Magee, Pandemic Supplements

“He got to Tajrish Square. He had given instructions to Tara to be right next to the jigar forooshi, a liver and kidney store, a delicacy Iranians have been delighting in for centuries. The real Liver King resides in Iran. Not on TikTok. The authentic liver kings and queens have known about the health benefits of eating raw organs for thousands of years.”
― Soroosh Shahrivar, Tajrish

“Liver damage was a common outcome of COVID-19 infections.”
― Steven Magee, COVID Supplements

“Liver damage was common in Long COVID.”
― Steven Magee, Long COVID Supplements

“Fígado e Pulm?es

Onde você está, como se sente hoje?
Consegue sentir a provoca??o de tudo isso?
Acho que escrevo com meu fígado e pulm?es

Outro dia eu sonhei que tudo queria sair
De dentro de mim, revirava
E quando quando abri a boca

Uma banda de jazz eu vomitei
Ritmos quebrados, angústia e paix?o
Bate bumbo até o peito,
Provoca chimbal meus anseios

Com fígado, pulm?es e ventre cantando,
Meu cora??o reconhece, apenas um coadjuvante”
― Kenshi Senntosiy

“Liver And Lungs

Where are you, how do you feel today?
Can you feel the provocation of all this?
I think I write with my liver and lungs

The other day I dreamed that everything wanted to come out
From inside of me, it turned over
And when I opened my mouth

I vomited a jazz band
Broken rhythms, anguish, and passion
Bass drum beats to the chest,
Hi-hat provokes my desires

With liver, lungs, and womb singing,
My heart recognizes, just a supporting player”
― Kenshi Senntosiy