欧宝娱乐

“The minute you land in New Orleans, something wet and dark leaps on you and starts humping you like a swamp dog in heat, and the only way to get that aspect of New Orleans off you is to eat it off. That means beignets and crayfish bisque and jambalaya, it means shrimp remoulade, pecan pie, and red beans with rice, it means elegant pompano au papillote, funky file z'herbes, and raw oysters by the dozen, it means grillades for breakfast, a po' boy with chowchow at bedtime, and tubs of gumbo in between. It is not unusual for a visitor to the city to gain fifteen pounds in a week--yet the alternative is a whole lot worse. If you don't eat day and night, if you don't constantly funnel the indigenous flavors into your bloodstream, then the mystery beast will go right on humping you, and you will feel its sordid presence rubbing against you long after you have left town. In fact, like any sex offender, it can leave permanent psychological scars.”
― Tom Robbins, Jitterbug Perfume

“Only those who will love longer than they expected to can truly love pecan pie, which doesn't explain its status as death rows most requested last dessert, or why chopped pecans, corn syrup, directions from the Karo bottle's cherry-red side are what mercy taste like to some. But there you have it.”
― Kate Lebo, A Commonplace Book of Pie

“How was Houston?" I asked as he set me down.
Dad's warm brown eyes crinkled with his smile. "Hot. But the food was great, and I've got a lot to write about."
'What was your favorite bite?" I asked.
"Savory or sweet?" he asked, grinning.
"Savory first, then sweet," I said, grinning back.
"Well, I had an incredible pork shoulder in a brown sugar-tamarind barbecue sauce. It was the perfect combination of sweet and sour." Dad has an amazing palate; he can tell whether the nutmeg in a soup has been freshly grated or not.
"That sounds delicious. And the best dessert?"
"Hands down, a piece of pecan pie. It made me think of you. I took notes- it was flavored with vanilla bean and cinnamon rum. But I bet we could make one even better."
"Ooh," I said. "Maybe with five-spice powder? I think that would go really well with the sweet pecans."
"That's my girl, the master of combining unusual flavors.”
― Rajani LaRocca, Midsummer's Mayhem