Å·±¦ÓéÀÖ

“Hard to call it a party without sardines.”
― Brandon Mull, The Candy Shop War

“Life is rather like a tin of sardines - we're all of us looking for the key.”
― Alan Bennett

“I will never forget, one day [when I] was six years old and I was playing beside the road and this plantation owner drove up to me and stopped and asked me, `could I pick cotton.' I told him I didn't know and he said, `Yes, you can. I will give you things that you want from the commissary store,' and he named things like crackerjacks and sardines--and it was a huge list that he called off. So I picked the 30 pounds of cotton that week, but I found out what actually happened was he was trapping me into beginning the work I was to keep doing and I never did get out of his debt again. My parents tried so hard to do what they could to keep us in school, but school didn't last four months out of the year and most of the time we didn't have clothes to wear.”
― Fannie Lou Hamer

“Het vel van de sardines is zo mooi, het is mooier dan het vel van de mens, maar hij moet toegeven dat hij nog nooit heeft gezien hoe menselijk vel eruitziet als je het bakt in een pan.”
― arnon grunberg, Tirza

“On the forest floor was the LVR's smoldering ceiling panel, just lying there like the lid of a sardine can that had been eagerly and violently thrown away by someone who very much liked sardines.”
― Cuthbert Soup, Another Whole Nother Story

“Grated potato was added to the crepe batter, creating a thick and chewy Crepe Alsacienne! Yukihira realized this was meant as a wrap for the ingredients...
... and that spurred his idea to mix cheese, sliced potato and sardines together to make a crispy Galette de Pomme as a garnish to the dish!
Look what that does to the dish! It gives it contrasting textures of crispy and chewy, along with the invigorating saltiness of seafood, none of which are present in the traditional recipe!
*Galette de Pomme is a lightly fried cake of julienned potatoes.*”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 24 [Shokugeki no Souma 24]

“Sardines or not sardines, that is the question.”
― Alain Bremond-Torrent, running is flying intermittently

“The cheese I understand... but Chirimen Jako dried baby sardines?!
And now he's mixing them with the potatoes and cheese to brown in a skillet? I'm completely lost!"
"But you know... the salty aroma of the sardines does go well with the cheese...”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 24 [Shokugeki no Souma 24]

“MARK
... God I loathe playing other people¡¯s family games, it¡¯s such a bore.
ELIZABETH
We¡¯ve done long enough now. You said we¡¯d be out by three.
MARK
Well why didn¡¯t you just do the lie about the baby-sitter getting ill?
ELIZABETH
Because that needs to be seeded. You need to seed it.
MARK
You don¡¯t need to seed it, you just say it. ¡°Sorry we¡¯ve got to go now the baby-sitter¡¯s ill.¡±
ELIZABETH
Oh Mark you¡¯re so naive. What awful curtains.”
― Reece Shearsmith and Steve Pemberton

“Here, we pack'em in like sardines in a can.”
― Anthony T. Hincks

“I thought you said these were Chinese-style noodles...
...so I was expecting something with pork spareribs on top.
The fish dumpling noodles in Hong Kong are good...
but I've never seen anything like this in China.
What's this on the top?"
"Barbecued pork made from Berkshire boar, and jakoten."
" 'Jakoten'? "
"It's a specialty from the Shikoku prefecture. They're fish cakes made from ground sardines and deep-fried in oil.
They're nutritious and taste good too."
"Sardines, is it?"
"Ah, this barbecued pork is completely different from Chinese-style barbecued pork!"
"And this soup?"
"I made the stock with pork bones and flying fish yakiboshi...
... and boosted the flavor with some miso and soy sauce.
I don't use any MSG in it."
"Hmm... the combination of pork bones and yakiboshi isn't something that a Chinese chef would have thought of."
"I've never tasted a soup like this before!"
"The noodles have no kansui in them. After kneading the dough with eggs...
... I let it rest for a whole week."
"Mmm... they're firm and flavorful!"
"I haven't seen noodles like this in China either!"
"The aged noodles taste so good!”
― Tetsu Kariya, Ramen and Gyoza

“Sardine sashimi. It tastes better when you eat it with ginger instead of wasabi."
"Look at the shine on that skin! These sardines are fresh!"
"They're small but fatty."
"And they don't smell fishy at all. As a matter of fact, they have a nice scent."
"Marinated sardines. You half-dry the sardine with the backbone still in it, and then marinate it in vinegar. Then you add small amounts of sugar, soy sauce and chopped red chili...
...and leave it in the refrigerator for a day."
"Hmm... it feels nice biting into the firm flesh."
"The spicy and sour flavor goes well with the fatty sardine."
"Fried sardine fish cakes. You mash the sardines after removing the head and the organs, add chopped spring onions, ginger juice and salt for the flavoring...
... then make them into an oval shape and deep-fry them."
"It's very crisp, and it must be nutritious since the bones have been mashed inside it too.”
― Tetsu Kariya, Izakaya: Pub Food

“Sardines have been considered a low-grade fish since the old days. Unlike sea bream, left-eyed flounder and sweetfish, they're never used in first-class restaurants.
They've always been used as fertilizer in the fields or food for fish farms. People treat them as the lowest fish there is."
"Hmm..."
"Recently the size of the sardine catch has decreased, so people have begun to value them. But the chef here has been making sardine dishes since back when people thought of them as worthless.
You could almost say the chef here...
... has staked his life on this fish.
This place may seem shabby compared to a luxurious °ù²â¨­³Ù±ð¾± that takes pride in using expensive ingredients...
But the food here is sincere and earnest. This restaurant is far more attractive to me than the average first-class °ù²â¨­³Ù±ð¾±.
It may look shabby, but his spirit is noble. That's because the chef believed in himself and created this place from scratch by his own effort.”
― Tetsu Kariya, Izakaya: Pub Food

“You quickly simmer the hamaguri clams in sake, mirin, and soy sauce, then serve them on the rice. At Fusa Sushi, the resulting leftover liquid was boiled down and used as a glaze for the conger eel and hamaguri clam sushi. But because Kazusa-meshi was so popular, there was still plenty of the stuff left over. Rather than waste it, the owner started taking it over to his brother next door--- who put it in his ten-don sauce. The owner of Fusa Sushi kindly told me the recipe."
"So that sauce I just ate was flavored with... hamaguri clams?" asked Keiko, gazing steadily at the photo.
"That's right. Now, the soup at Tenfusa was hamaguri broth. I made the fish ball the way he told me too, using a mix of hamaguri and white-fleshed fish. That's right--- the first time you visited, I happened to be serving a sake-simmered hamaguri stock for the soup. Of course, in that soup, the fish balls were made from sardines--- which your hometown of Ishinomaki is famous for. That, combined with the clam-flavored broth, explains why you found the flavor so nostalgic. You've quite the discerning palate, clearly!”
― Jesse Kirkwood, The Restaurant of Lost Recipes