欧宝娱乐

“A digital sound sample in angry rap doesn't correspond to the graffiti but the wall.”
― Jaron Lanier, You Are Not a Gadget

“Sirine buys sweet, dense Mexican candies, pastel-colored Korean candies, crackling layers of tea leaves, lemongrass, kaffir leaves, Chinese medicinal herbs and powders, Japanese ointments and pastes. She tastes everything edible, studies the new flavors, tests the shock of them; and she learns, every time she tastes, about balance and composition, addition and subtraction.”
― Diana Abu-Jaber, Crescent

“Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos.
I knew we were nowhere near done, but I was glad I'd worn a stretchy, forgiving dress.
Next came the pastas, spring vegetables tossed with prawns and cavatappi, a beautiful macaroni and cheese, and a lasagna with duck rag霉.
It didn't end there---Chlo茅 began to bring out the meats---a beautiful pork loin in a hazelnut cream sauce, a charming piece of bone-in chicken breast coated in cornflakes, a peppery filet mignon, and a generous slice of meat loaf with a tangy glaze. My favorite was the duck in marionberry sauce---the skin had been rubbed with an intoxicating blend of spices, the meat finished with a sweet, tangy sauce. It tasted like summer and Oregon all at once. We planned to open in mid-August, so the duck with fresh berries would be a perfect item for the opening menu.
While I took measured bites from most of the plates, I kept the duck near and continued to enjoy the complex flavors offered by the spices and berry.
Next came the desserts, which Clementine brought out herself.
She presented miniatures of her pastry offerings---a two-bite strawberry shortcake with rose liqueur-spiked whipped cream, a peach-and-brown-sugar bread pudding served on the end of a spoon, a dark chocolate torte with a hint of cinnamon, and a trio of melon ball-sized scoops of gelato.”
― Hillary Manton Lodge, A Table by the Window

“Friendship is a totally biased sample of the population: we only pick out the best ones.”
― Victor Bello Accioly

“A amizade 茅 uma amostra totalmente tendenciosa da popula莽茫o; s贸 escolhemos os melhores.”
― Victor Bello Accioly

“Look, Herb, I could keep you all here all afternoon, sniffin' and slurpin' pink Peruvian peppercorns and criollo cacao, and cinnamon and cascarilla and coriander, and caraway and carrot seed and so much climbing ylang-ylang you couldn't tell a cup of tea from a cup of turpentine.”
― Jeffrey Stepakoff, The Orchard

“I made a sticky mock ambrosia cake from honey and apples, to be served by one of the prettiest slaves, dressed as a handmaiden to Venus. I hoped when people left they would be raving about both the atmosphere and the food.
"I came to go over the menu," Apicius said, jolting me out of my thoughts. He was like an eager child just given a fresh plum. Sotas settled on a stool near the door and raised a hand in greeting.
"Of course. I can make a variety of dishes and cut them up for easy sampling. I wanted to start with roasted hyacinth bulbs, some soft cheese drenched in raisin wine with bread, and slices of sow's udder with garum and lovage. I thought we could serve the Lucanian sausage I made earlier this week. And remember my hard egg mice with the almond ears and the clove eyes? I think those might go over well."
"Perfect! The mice will delight the ladies!”
― Crystal King, Feast of Sorrow

“Oh, that's a good one," I responded to the zingy and aromatic Southampton tea truffle, picking up on hints of apricot in the Ceylon tea. "Heaven," I moaned, gripping the marble countertop where she mixed and tempered her bonbons, after tasting the strawberry balsamic truffle, made with strawberry pur茅e, eight-year-old La Vecchia Dispensa Italian balsamic vinegar, and 66 percent dark chocolate, which was then dusted with freeze-dried strawberry powder.”
― Amy Thomas, Paris, My Sweet: A Year in the City of Light

“Over the next hour, the pair hopped from vendor to vendor, purchasing cuts of grass-fed beef, sampling organic fruits and artisan cheeses, and asking lots of questions. It was fun to introduce Julia to the flavors of specialty items, like locally made honey infused with rosemary and rich, buttery Arizona pecans. Julia was a willing participant, trying anything Ginny pointed out.”
― Nicole Meier, The Second Chance Supper Club

“I came up with a variation on the molten-chocolate cake that doesn't make me crazy with how brainless it is. You said the theme was date restaurant, man accessible, right?"
"Right."
"So I added the Black Butte Porter---the one from Deschutes Brewery---to the chocolate cake. It makes the flavor a little darker, a little more complex. I wanted to do five or six desserts, with at least three of them seasonal. For the standards, I thought the chocolate cake and an Italian-style cream puff." She nodded toward the cream puffs on the table. "Try one and tell me what you think."
I wasn't awake enough for silverware, so I picked up the cream puff and bit straight into it, forming a small cloud of powdered sugar. "That's so good," I said.
Clementine continued to watch me.
I dove in for a second bite. And then I found it---cherries. Ripe, real cherries in a fruity filling hidden at the center. "Oh my goodness," I said, my mouth full. "That is amazing."
"Glad you think so. I thought it was a clever play on Saint Joseph's Day zeppole---cherries, but not those awful maraschino cherries."
I nodded. "Maraschino cherries are the worst." Another bite. "This cream puff almost tastes like a grown-up doughnut. And I mean that in the best way.”
― Hillary Manton Lodge, A Table by the Window