欧宝娱乐

“So there's magic? Real magic? It's not just all scientific like David says?"
Tamani rolled his eyes. "David again?"
Laurel bristled. "He's my friend. My best friend."
"Not your boyfriend?"
"No. I mean...no."
Tamani stared at her for several seconds. "So the position's still open?"
Laurel rolled her eyes. "We are so not having this conversation.”
― Aprilynne Pike, Wings

“And do you really think someone's going to look at you and say, 'Hmm, I think that girl's a plant'?”
― Aprilynne Pike, Wings

“It's your call," he said softly, "but whatever you decide, I'll help you." He placed a soft, warm hand at the back of her neck and Laurel's breath caught in her chest. "Whatever you need, I'll be. If you need the science geek to give you answers from a textbook, I'm your guy; if you just want a friend to sit by you in bio and help you feel better when you're sad, I'm still your guy." His thumb slowly stroked across her earlobe and down her cheek. "And if you need someone to hold you and protect you from anyone in the world who might want to hurt you, then I am definitely your guy." His pale-blue eyes bore into hers, and for a second she couldn't breath. "But it's all up to you," he whispered.”
― Aprilynne Pike, Wings

“Tamani paused and mulled this over for a few seconds. "If I say no, are you going to follow me anyway?"
"Of course.”
― Aprilynne Pike, Wings

“Tamani?" she asked, even though she knew this was the wrong time. "How is a plant supposed to beat a superstrong troll?”
― Aprilynne Pike, Wings

“I don't believe in monsters."
"Well, Red, I think you might want to start." Pike turned and looked him in the eye. "What do you think those green things were? And what do you think is trying to smash its way in here? A pony?”
― Jack Keely, The Whistlebrass Horror

“ The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool!
The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!"
"I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!"
"That looks sooo good!"
"But still, do all Japan pike have this much flavor in season?"
"Good point. Not all do.
How did he manage to create this strong of a flavor while using hardly any seasonings?
Hm?
Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!"
"It is the fragrance of herbs."
"Exactly! I added a pat of this to the dish!"
"Aha!
Herb butter!
Finely chopped herbs and spices are mixed into softened butter...
... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld."
"I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly...
... allowing its richness to seep into every nook and cranny of the entire dish!"
Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!”
― Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

“The Apocalypse is, to those who receive the nineteenth Degree, the Apotheosis of that Sublime Faith which aspires to God alone, and despises all the pomps and works of Lucifer. LUCIFER, the Light-bearer! Strange and mysterious name to give to the Spirit of Darkness! Lucifer, Son of the Morning! Is it he who bears the Light, and with its splendors intolerable blinds feeble, sensual, or selfish Souls? Doubt it not! For traditions are full of Divne Revelations and Inspirations: and Inspirations is not of one Age or of one Creed.
p. 321”
― Pike, Albert

“This white broth...
... is soy milk!"
"That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it.
This is my pike dish...
Pike Takikomi Rice, Ojiya Style!"
OJIYA
Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water.
"Soy milk?"
"Ah, so you finally see it, Alice.
Like all soups, the most important part of Ojiya porridge is the stock!
He built this dish to be porridge from the start...
... with soy milk as the "stock"!"
"Soy milk as soup stock?!"
"Can you even do that?!"
"So that's what it is!
Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially!
The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! "
"Soy milk Ojiya Porridge. Hm. How interesting!"
" Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in...
... with these red things. Are they what I think they are?"
"Yep! They're crunchy pickled-plum bits!"
"What?!"
"Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..."
"He totally dumped those in there just for the heck of it!"
"These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of!
Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"”
― Yuto Tsukuda, 食戟のソーマ 13 [Shokugeki no Souma 13]

“What luxury ingredient will it be this year?
Matsutake mushrooms?
"Returning" Skipjack?
Fresh soba?"
"IT'S MACKEREL PIKE!"
"Really? Pike?!"
"Umm... that's kind of a letdown, to be honest. They're such common fish..."
"Not so fast, folks.
It is true that throughout Japanese history, pike was viewed as a common fish that only the peasantry ate. But recently, high-class restaurants have begun serving it...
... and it now appears on the menus of restaurants across the world. It has become an unspoken representative of the Fall Fishing Season.
A dish that uses pike in some way...
... is the theme for the final round of this year's Fall Classic!"
"Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike!
The crispy skin... the hot, succulent meat... the savory smell of its juices...
A dollop of grated daikon radish on top, and it's yum, yum, yum!"
"It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it."
"As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient...
... has connections to all three of our contestants.
A pike..
... with its fatty meat is known for its robust fragrance.
It is a prized ingredient in seafood dishes across the world.
And it has a long history of use in what is viewed as common cuisine!"
"Oho! It has facets that appeal to all three chefs."
"That means it's an ingredient that can play to each of their strengths!”
― Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

“I see prawns, mussels... a whole host of seafood!"
"Don't forget the perfectly ripe tomatoes and the bottle of olive oil.
Aah, I get it. It seems he is making Acqua Pazza."
ACQUA PAZZA
A local delicacy in Southern Italy...
... Acqua Pazza is a simple yet gourmet dish of poached white fish mixed with a variety of other ingredients.
Traditional ingredients include olive oil, tomatoes and shellfish.
"Compared to many other poached or simmered dishes, it uses relatively few seasonings. Because it's so uncomplicated, the quality of the ingredients themselves comes to the forefront. It's the perfect dish to show off his superhuman eye for selecting fish."
"Not that Acqua Pazza itself is a poor choice...
... but the centerpiece of the dish must still be the pike!
Yet the ingredients he's chosen have distinct flavors that demand attention. Won't simmering them all together drown out the flavor of the fish?"
"True! It would be a waste of an in-season pike to-
Wait..."
"Exactly.
Precisely because it is in season, the pike's flavor won't be drowned out.
Instead, it has the potential to become the base of the entire dish!
It's a recipe only someone with great confidence in their eye for fish could have chosen for this competition.”
― Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

“?s vezes precisamos de mentiras para sobreviver, porque a verdade magoa de mais.”
― Penelope Douglas, Birthday Girl

“What an exquisite pike recipe. It was stunning from the very beginning, with the beautiful vision of its chef striding through the silvered moonlight to present his dish. The plating and presentation showed a thorough grasp of modern cooking trends, an important skill for all chefs. Given how the entire crowd was leaning forward in their seats, I can only say that his plan to draw attention to himself and away from his competitors was a rousing success. Most Acqua Pazza recipes involve anchovies in some fashion, but as his used herb butter, he wisely omitted them. Had both ingredients been included, their flavors would have clashed, muddying the overall taste of the dish. That herb butter, in fact, was the keystone upon which the whole dish rested. The butter's mellowness melded with the strong-tasting juices of each individual ingredient, underscoring them with a common flavor and tying them together, while the refreshing scent of the herbs kept the powerful impact of the dish's flavor from lingering too long on the tongue, making it instead a sharp and quick jab. That in turn masterfully accentuated the strong fragrance of the in-season pike. Both the herb butter and the heat-resistant film worked in perfect harmony for the sole purpose of emphasizing the deliciousness of the chosen pike...”
― Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

“He carefully grilled the pike over an open charcoal brazier before steaming it together with the rice! Detailed touches like this give the fish a richer flavor and fragrance, which then soaks into the rice!
The pike itself is extraordinary! The first touch on the tongue is a strong salty flavor, but hidden underneath is a deep umami undercurrent with a fluffy, savory fragrance that spreads through the mouth with every bite!”
― Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

“Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike!
The crispy skin... the hot, succulent meat... the savory smell of its juices...
A dollop of grated daikon radish on top, and it's yum, yum, yum!"
"It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it."
"As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient...
... has connections to all three of our contestants.
A pike..
... with its fatty meat is known for itsrobust fragrance.
It is a prized ingredient in seafooddishes across the world.
And it has a long history of use in what is viewed as common cuisine!"
"Oho! It has facets that appeal to all three chefs."
"That means it's an ingredient that can play to each of their strengths!”
― Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

“ 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]

“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."
"Uh, I get that much, but, like, how did he manage to get that rich of a fragrance with only one spice?
His dish's impact was on par with Ryo's!"
"Yes! Just searing not give that punch. It is inconceivable!"
"I used kaeshi sauce.
Right before serving, I brushed a thin layer of kaeshi onto the fish slices."
"Kaeshi? Does he mean the ramen soup base?!"
"Kaeshi was mentioned during the Ramen Bout in the Quarterfinals, yes. It seems this time it is being used in a purely Japanese fashion."
"Kaeshi? Like Tsubame-Gaeshi Sword Cut, yes? Kojiro Sasaki Swallow Cut!"
"I'm surprised you're familiar with that sword technique. But no, this is different.
Kaeshi is a mixture of soy sauce, mirin and sake.
It is most often diluted with dashi stock to go with noodles.
It is considered an all-purpose seasoning that can be used in almost any Japanese dish."
"No wonder! Fish meat generally does not brown easily, even when using the high, focused heat of a blowtorch.
But the sugars present in kaeshi make that easier!
It also prevents the heating time from dragging out too long and ruining the freshness of the fish. "
"The fatty acids of the fish mix with the sugars in the kaeshi. Add heat and they will sizzle and boil.”
― Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

“Ye ken, man laird, while I just dive richt to the bottom o a linn, and set doon there; ye'd think it was the inside o the Fairy Hill. Trooties, ye ken, and saumon, and they awfu pike, a comin round ye, and they bits o water weeds, waggin aboot like lairch trees in the blast. I mind ae time I stoppit doon nigh aboot half an hour. Maybe no just sae much, ye ken, but time gaes awfu quick when ye're at the bottom o a linn.”
― R.B. Cunninghame Graham, The Scottish Sketches of R.B. Cunninghame Graham