欧宝娱乐

“Once you're using sides and sauces you're on the right track and you're also following the general principles about how to eat well in the United States.”
― Tyler Cowen, An Economist Gets Lunch: New Rules for Everyday Foodies

“Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls.
John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral.
'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.'
'It will taint the sugar,' John objected.
But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look.
'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...”
― Lawrence Norfolk, John Saturnall's Feast

“Sauces or peppers that arent hot, are like books that dont entretain (or vice versa).”
― Jaime Tenorio Valenzuela

“I began by preparing my pasta: my deft fingers forming the intricate shapes of rigatoni, ravioli, spiralli, spaghetti, cannelloni, and linguini. Then I would brew sauces of sardines, or anchovies or zucchini or sheep's cheeses, of saffron, pine nuts, currants, and fennel. These I would simmer in the huge iron cauldrons, which were constantly bubbling above the fire. My pasta dishes, I have to say, were famous throughout the province, and the scent of my sauces carried by the breeze was sufficient to fill a poor man's stomach.
I also kneaded bread and produced the finest pane rimacinato, the most delicious ciabatta and focaccia that had ever been tasted in the region. Sometimes I would add wild thyme to the dough, or fragrant rosemary; plucked fresh from the hedgerow, with the dew still on the leaves.”
― Lily Prior, La Cucina

“Livia had burnt the onions. And not just any onions, but the ones in her famous sugo alla genovese, that wonderful sauce of reduced onions, flavored with beef stock, celery and chopped parsley, that together with pummarola and 谤补驳ù form the holy trinity of Neapolitan pasta sauces. To make a true genovese the onions have to be cooked for around five hours over the gentlest heat, stirring occasionally to prevent them from sticking to the bottom of the pan and splashing them with water whenever they look like they are drying out. Onions are remarkable things, for cooked like this they lose almost all their familiar oniony taste and become an intensely sweet, aromatic jam, yet if a single piece happens to burn in the cooking, the acrid taste will permeate the whole dish.”
― Anthony Capella, The Wedding Officer

“Livia could have made a sugo blindfold- she had been making it almost every day for years. The only difficulty was, there were as many different kinds of sugo as there were days in a month. There was the everyday version, which might be no more than a handful of ripe tomatoes squashed with the tip of a knife to release the juices, then quickly fried in oil. There was the classic version, in which the tomatoes were simmered along with some garlic and onions until they had reduced to a thick, pulpy stew. Then there was a richer version, in which pieces of meat were cooked for several hours to extract all the flavor, and so on all the way up to 谤补驳ù del guardaporte, the gatekeeper's sauce, so called because it required someone to sit by it all day, adding little splashes of water to stop the rolls of meat stuffed with parsley, garlic and cheese from drying out.”
― Anthony Capella, The Wedding Officer

“It never ceased to surprise him how many of her dishes were cooked without meat. Her pasta sauces often consisted of just one or two ingredients, such as garlic and oil, or grated lemon zest and cream. Many more were based on a vegetable, with peperone, anchovy or cheese providing a subtle kick. Often it didn't occur to him that he hadn't eaten meat until after the meal was over. His very favorite dish was her melanzane alla parmigiana, but it was only as his palate became more trained that he realized this, too, contained nothing more substantial than dense chunks of eggplant. As for gravy, he had never missed it once.
He mentioned this to her, and she laughed. "We've never had a lot of meat to spare in Campania. Even before the war, it was expensive. So we had to learn to use our ingenuity.”
― Anthony Capella, The Wedding Officer

“In true high-class restaurants, a meat sauce is to ground meat what a demi-glace is to beef stew. Their meat sauce forms a solid foundation for the dish's overall flavor.
Not only does Aldini's soffritto give the ground beef an even fuller and richer sweetness... it also works exceptionally well as a building block in the espagnole sauce. Was that Tadokoro's addition? An extraordinary choice.
To top it off, there is the anchoiade sauce, which is based on salty anchovies and sweet basil! By sprinkling it in dots across the top... it not only adds intriguing accents of flavor to please the tongue, it also creates a fascinating visual presentation that pleases the eyes.”
― Yuto Tsukuda, 食戟のソーマ 24 [Shokugeki no Souma 24]

“ Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination!
Wait, something just crunched?
"See, there are five parts to a good chicken-and-egg rice bowl.
Chicken... eggs... rice... onions... and warishita.
*Warishita is a sauce made from a combination of broth, soy sauce and sugar.*
"I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy.
For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know.
Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness.
For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious!
Basically I took the idea of a Japanese chicken-and-egg rice bowl...
... and rebuilt it using only French techniques!"
"Yukihira! I wanna try it too!"
"Oh, uh, sorry. I only made that one."
"Awww!
You've gotta make one for me someday!"
"There is one thing I still don't understand.
When you stuff a bird, out of necessity the filling has to remain firm to stay in place. Something soft and creamy like risotto should have fallen right back out!
"How did you make this filling work?!"
"I know! The crunch!"
"Yep! It's cabbage! I quickly blanched a cabbage leaf, wrapped the risotto in it...
... and then stuffed it inside the quail!"
"Aha! Just like during the Camp Shokugeph!"
It's the same idea behind the Chou Farci Shinomiya made!
The cabbage leaf is blanched perfectly too. He brought out just enough sweetness while still retaining its crispy texture. And it's that very sweetness that softly ties the fragrant quail meat together with the creamy richness of the risotto filling!”
― Yuto Tsukuda, 食戟のソーマ 14 [Shokugeki no Souma 14]

“There's something special about plating a dish for the first time. Making something in real life match what was in your mind's eye. I see one of those long, rectangular platters with three separate compartments. The colors are almost exactly what I was envisioning. The darkness of the sesame crust and the ponzu in the first one, contrasted with the bright green cucumber beneath and the bright red sauce on top. The cauliflower-thyme puree in the middle dish, perfectly off-white and flecked with green, the orange Cajun exterior, the drizzle of lemon oil over all of it. And the taco. The perfect spice of the aioli, the cilantro smelling like home.”
― Adi Alsaid, North of Happy

“We eat spaghetti all' amatriciana, with a sauce of guanciale, which is the pig's" ---he ran his finger down her cheek, briefly, a touch so fleeting she was hardly aware it had happened---"this part of the pig's face. We fry it in olive oil with a little chile, some tomatoes, and of course some grated pecorino romano, hard cheese. Or if you don't want spaghetti, you could have bucatini, or calscioni, or fettuccine, or pappardelle, or tagliolini, or rigatoni, or linguine, or garganelli, or tonnarelli, or fusilli, or conchiglie, or vermicelli, or maccheroni, but---" he held up a warning finger---"each of them demands a different kind of sauce. For example, an oily sauce goes with dried pasta, but a butter sauce goes better with fresh. Take fusilli." He held up a packet to show her. "People say this pasta was designed by Leonardo da Vinci himself. The spiral fins carry the maximum amount of sauce relative to the surface area, you see? But it only works with a thick, heavy sauce that can cling to the grooves. Conchiglie, on the other hand, is like a shell, so it holds a thin, liquid sauce inside it perfectly.”
― Anthony Capella, The Food of Love

“Still riled, Agnes picked up the calf's head and plunged it into a pot with white wine, lemon pickle, walnut-and-mushroom catsup, an anchovy, a blade of mace, and a bundle of sweet herbs, then set the pot on the stove.”
― Janet Gleeson, The Thief Taker

“We confit the leg and serve that with roasted fig and butternut chips, whatever, that's a different prep. But the breast we sear off, right, and the potatoes we slice thick and roast with a little thyme. Crisp up the duck skin, let the fat render, and a minute or two before you take it off the flame to rest, you brush the meat side with some mustard thinned with a little olive oil. You let the breast rest on the potatoes, mustard side down, for maybe two minutes before serving. The juices mingle with the mustard and the thyme and the olive oil on the potatoes, and boom- dish has a sauce by the time you serve it. It's a self-saucing dish.”
― Michelle Wildgen, Bread and Butter

“We ate three tiny, geometrically engineered appetizers, including a perfect cube of kabocha squash-flavored fish cake and an octopus "salad" consisting of one tiny piece of octopus brushed with a plum dressing. Then the waitress uncovered and lit the burner in the center of the table and set a shallow cast-iron pan on top. She poured a thin layer of sauce from a pitcher. Sukiyaki is all about the sauce, a mixture of soy sauce, mirin, sake, and sugar. It's frankly sweet. Usually I'm a tiresome person who complains about overly sweet food, but where soy sauce is involved, I make an exception, because soy sauce and sugar were born to hang.
The waitress set down a platter of thin-sliced Wagyu beef, so marbled that it was nearly white. She asked if we wanted egg. This time I was prepared: only for me, thanks. Then she cooked us each a slice of beef. It was tender enough to cut with your tongue against the roof of your mouth. While we sighed over the meat, she began adding other ingredients to the pan: napa cabbage, tofu, wheat gluten (fu), fresh shiitake mushrooms, shirataki noodles, chrysanthemum leaves (shungiku), and, of course, negi. Suggested tourist slogan: Tokyo: We put negi in it.
Then we were left to cook the rest of the meat and vegetables ourselves. I think we nailed it. (Actually, it's impossible to do it wrong.) Like chanko nabe and all Japanese hot pots, sukiyaki gets better as the meal goes on, because the sauce becomes more concentrated and soaks up more flavor from the ingredients cooking in it.”
― Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

“The tour concluded with our buying the ingredients for shabu-shabu to enjoy that night with Tomiko and her husband. Sitting around the wooden table in Tomiko's kitchen, we drank frosty Kirin beers and munched on edamame, fresh steamed soybeans, nutty and sweet, that we pulled from their salt-flecked pods with our teeth. Then Tomiko set down a platter resplendent with gossamer slices of raw beef, shiitake mushrooms, cauliflower florets, and loamy-tasting chrysanthemum leaves to dip with long forks into a wide ceramic bowl of bubbling primary dashi. I speared a piece of sirloin. "Wave the beef through the broth," instructed Tomiko, "then listen." Everyone fell silent.
As the hot dashi bubbled around the ribbon of meat, it really did sound as though it was whispering "shabu-shabu," hence the onomatopoeic name of the dish.
I dipped the beef in a sauce of toasted ground sesame and soy and as I chewed, the rich roasted cream mingled with the salty meat juices.
"Try this one," urged Tomiko, passing another sauce of soy and sesame oil sharpened with lemony yuzu, grated radish, and hot pepper flakes. I tested it on a puffy cube of warm tofu that Tomiko had retrieved from the dashi with a tiny golden wire basket. The pungent sauce invigorated the custardy bean curd.”
― Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“Yin-yang fried rice was a feast for the eyes and the senses. Swirls of cream contrasted with an orange tomato sauce to form the iconic pattern. Underneath the sauces lay a bed of yang chow fried rice containing a bounty of minced jewels: barbecued pork, Chinese sausage, peas, carrots, spring onions, and wisps of egg. Slices of white onions and pork emerged from the tomato sauce while shrimp and sweet green peas decorated the cream.”
― Roselle Lim, Natalie Tan's Book of Luck & Fortune

“The release of steam created a sigh in the air, acting as the prayer before a meal, the ceremonial ribbon cutting before the devouring. Eating crab was a leisurely pursuit. The sweet treasure of crabmeat could only be unlocked by a deft grip or the aid of a steel seafood cracker.
I offered the coveted heavy female crab to my guest. He smiled and brandished his cracker, shattering the shell in strategic spots. He attacked with purpose: disassembling, dissecting to get to the jeweled fat and eggs inside.
While Older Shen ate, I proceeded with my own crab, prying the carapace open by pulling on its apron. The juices dripped down my fingers as I attacked the meat in the body first. My favorite parts were the legs because of how little effort they took compared to the claw and the minute chambers of the body. I sucked the meat from the hollow legs, careful to avoid the plasticky cartilage. The sweetness of the crab complemented the spicy, tangy dipping sauce I'd provided. Flecks of green onion and yellow disks of chili pepper seeds floated in the red wine vinegar.”
― Roselle Lim, Natalie Tan's Book of Luck & Fortune

“By adding vegetables like carrots, potatoes and zucchini, you were able to create seven separate p?tes of different colors.
And each p?te has been cooked in a way to maximize the deliciousness of each vegetable. I'm impressed you were able to complete all that work in so little time."
"You made two separate sauces too. A sweet and tangy sudachi gelée...
... and a refreshing green herb sauce centered on shiso... and mixed with other fragrant herbs to make a pesto."
"Wow! Seasoning a European terrine with distinctly Japanese flavors like sudachi and shiso... what a fresh idea!"
"Mmmm! The sautéed zucchini together with the herb sauce is so invigoratingly zesty and tasty! Exquisite!"
"The tangy sudachi sauce goes well with the mildly sweet tomatoes too."
"Seven different p?tes with two different sauces means there are fourteen flavors to enjoy.
I'm already excited to try various combinations!"
"Me too. It seems the colorful rainbow stripes aren't only pleasing to the eye...
they also manage to be equally pleasing to the palate!”
― Yuto Tsukuda, 食戟のソーマ 4 [Shokugeki no Souma 4]

“Thanks to the soy-sauce-based kaeshi sauce, the broth does have a clean aftertaste, yes... but you would never expect this strong and sweet an umami flavor just at a glance!"
"How on earth could she-
Oh! The vegetable toppings... I've seen this combination before...
Kozuyu."
"Kozuyu?"
"Yes, sir! I made this dish based on Kozuyu but with a paitan stock and soy sauce for the kaeshi. It's Kozuyu Chicken Soy Sauce Ramen."
KOZUYU
It's a traditional delicacy local to the Aizu area in Northwestern Japan. A vegetable soup, its clear broth is made with scallop stock. Considered a ceremonial meal, it is often served in special bowls on auspicious days, such as festivals and holidays.
"Oh, so that's what it is!"
"She took a local delicacy and reimagined it as a ramen dish. How clever!"
"The scallop and paitan stock forms a solid foundation for the overall flavor of the dish."
"Who knew that ramen and Kozuyu would complement each other this well?"
"It looks like she also used a blend of light soy sauce and white soy sauce for the kaeshi sauce."
White soy sauce! While most Japanese soy sauces are made with a mix of soy and wheat... white soy sauce uses a much higher ratio of wheat to soy! This gives it a much sweeter taste and a far lighter color than regular soy sauce, which is why it's called white. Since Kozuyu broth is traditionally seasoned with soy sauce, using white soy sauce makes perfect sense!
"But white soy sauce alone isn't enough to explain this umami flavor! Where on earth is it coming from?"
"In this dish, the last, most important chunk of umami flavor...
... comes from the vegetables.
The burdock root, shiitake mushrooms, string beans... every vegetable I used as a topping... were first dried and then simmered together with the broth!"
Aha! That's right! Drying vegetables concentrates the umami flavors and increases their nutritional value! It also ameliorates their natural grassy pungency, giving them a flavor when cooked that is much different than what they had raw!
Megumi has captured all of that umami goodness in her broth!”
― Yuto Tsukuda, 食戟のソーマ 9 [Shokugeki no Souma 9]

“On the right is Sauce Poivrade, a sauce made from beef or venison stock and lots of pepper. It has a rough bite with a lingering and clear aftertaste. Poivrade comes from the French word poivre, which means "pepper." This heavy and strongly flavored peppercorn sauce gives the mild and light venison a sense of weighty volume, you see.
Then I took some of the sauce and added various berries to give it some tangy and refreshing sweetness, making the sauce on the left- Sauce Poivrade au Baie The berries I used are-"
"Blueberries, blackberries, and red currants. You also used black currant liqueur, red wine, blueberry vinegar and raspberry jam. Correct?"
"Amazing! You got them all. Not surprising, I guess, considering it's you."
But that sauce is not nearly as simple as it sounds! It uses liqueur, wine, vinegar, jam and raw fruit... five different forms of fruit actually, all painstakingly and precisely added together. It's what gives the sauce such a deep and complex flavor.
But make even the tiniest mistake and the flavor will get muddled or overly bitter! Keeping everything in correct proportion is a tricky balancing act! It can't be done without a full and nuanced knowledge of all of the particular traits and compatibilities of each individual ingredient!
It is a superhuman dish only someone like Eishi Tsukasa's skill and knowledge could create.
With the two different sauces, he has beautifully expressed both the delicate elegance and the untamed wildness of a deer!”
― Yuto Tsukuda, 食戟のソーマ 20 [Shokugeki no Souma 20]

“Starters
Corn chowder with red peppers and smoked Gouda $8
Shrimp bisque, classic Chinatown shrimp toast $9
Blue Bistro Caesar $6
Warm chèvre over baby mixed greens with
candy-striped beets $8
Blue Bistro crab cake, Dijon cream sauce $14
Seared foie gras, roasted figs, brioche $16


贰苍迟谤é别蝉
Steak frites $27
Half duck with Bing cherry sauce, Boursin
potato gratin, pearls of zucchini and summer squash $32
Grilled herbed swordfish, avocado silk, Mrs. Peeke's
corn spoon bread, roasted cherry tomatoes $32
Lamb "lollipops," goat cheese bread pudding $35
Lobster club sandwich, green apple horseradish,
coleslaw $29
Grilled portabello and Camembert ravioli with
cilantro pesto sauce $21
Sushi plate: Seared rare tuna, wasabi aioli, sesame
sticky rice, cucumber salad with pickled ginger
and sake vinaigrette $28
*Second Seating (9:00 P.M.) only
Shellfish fondue
Endless platter of shrimp, scallops, clams. Hot oil
for frying. Selection of four sauces: classic
cocktail, curry, horseradish, green goddess $130
(4 people)


Desserts- All desserts $8
Butterscotch crème br?lée
Mr. Smith's individual blueberry pie à la mode
Fudge brownie, peanut butter ice cream
Lemon drop parfait: lemon vodka mousse layered
with whipped cream and vodka-macerated red
berries
Coconut cream and roasted pineapple tart,
macadamia crust
Homemade candy plate: vanilla marshmallows,
brown sugar fudge, peanut brittle, chocolate
peppermints”
― Elin Hilderbrand, The Blue Bistro

“We celebrated her freedom on Tuesday night with a visit to Opart Thai House, where I introduced her to the magic of brilliantly prepared Thai dishes for the first time. She really loved the appetizers, especially the Tiger Cry, a marinated grilled beef with a spicy dipping sauce, as well as the chicken and eggplant in oyster sauce, and pad kra praow, a ground-pork dish with basil and peppers, which felt almost familiar to her- it has a background that tastes a bit like crumbled Italian fennel sausage. She liked the pad Thai, which she thought her youngest would really enjoy, and was sure that Gio would at least get into the various satays and embrace the broccoli and beef.”
― Stacey Ballis, How to Change a Life

“The tables were laid with white cloths and decorated with holly and ivy. There were crackers beside each plate. Two turkeys and four geese were carried in, their skins nicely browned and glistening. Mr Francis and Arthur carved for us while tureens of roast potatoes, chestnut stuffing, sage and onion stuffing, bread sauce, Brussels sprouts, cauliflower with a white sauce, cabbage and gravy were passed around. Claret was poured. We pulled our crackers, put on paper hats, read the silly mottos and riddles and demonstrated our toys and puzzles. Then we said grace and ate until we couldn't stuff in another bite.
There was a blast on a bugle, and the Christmas puddings were carried in, flaming with brandy and with a sprig of holly stuck in them. I had helped to make these on Stir-up Sunday back in November, and most of them had been sent with the cooks to Osborne House. But there were plenty for us, served with the custard and brandy butter I had prepared.”
― Rhys Bowen, Above the Bay of Angels

“Between ourselves, I think they use too many rich sauces. One never gets the true flavor of the meat or vegetable. Her Majesty's favorite accompaniment to roast beef is a horseradish cream sauce that is so hot the meat must taste like paper. Most of the vegetables the queen eats are made into purees. And her meat is often turned into ragouts and terrines. Some dishes mix too many flavors. The queen loves butter and cream with everything. So bad for her." And I grinned.
He nodded as if he understood. "So you have a palate that appreciates the taste of good ingredients?"
"I do."
"And how did you develop this?"
"I must have inherited it from my father, who had lived well and appreciated fine food. I was apprenticed to a good cook who produced simple English fare- pork chops, roast lamb, roast pheasant, chicken, sole, lobster. There was a sauce to accompany them, but it never overwhelmed the flavor of the meat or fish.”
― Rhys Bowen, Above the Bay of Angels

“A simple roast duck, with an orange sauce, might be a good way to start," he said. "The secret is to prick the skin in a thousand places, place it in a moderate oven for an hour, bring it out, let it stand for the fat to run off, then baste it, put it back in a hot oven to crisp the skin."
"Is this how you are serving it tonight?"
"No, that would be an insult to my talent," he said. "I serve the traditional magret de canard. The breast of the duck cooked in its own fat until the skin is crisp, and then I shall serve it with figs and balsamic vinegar and local honey.”
― Rhys Bowen, Above the Bay of Angels

“For the meeting, I'd laid out a wide variety of fillings and sauces on the table, with the sauces in my antique chafing dishes to stay warm. And it was true---there was a lot of food. I'd provided prosciutto, roasted red peppers, toasted walnuts, fig preserves, and a cheese sauce made with fontina. The savory ingredients were intended for the brown-butter buckwheat crepes.
For dessert, I'd provided sweet crepes made with my grandmother's recipe. Antique china bowls containing Nutella, sweetened mascarpone, lemon curd, and sliced fresh fruit fought for space on the table.
The crepe I was most proud of, though, was my stracciatella crepe. In a nod to the gelato flavor, I'd attacked the chocolate bar with my trusty Microplane zester and incorporated it as a last ingredient in my chilled crepe batter.”
― Hillary Manton Lodge, A Table by the Window

“He genuinely liked the noodles and mandu we'd brought. "Do you have any secret ingredients or something? How is this so good? And your mandu sauce---those were so good that there isn't any left!"
This has got me thinking. If the church congregation and Daniel liked them, maybe other people would like my sauces too. Aside from staples you could find in any grocery store, such as soy sauce, ginger, sugar, and garlic, most Korean dishes had a base of the same key ingredients, like sesame oil and chili paste. Red chili flakes, rice vinegar, fish sauce, and toasted sesame seeds were also nice-to-haves.”
― Suzanne Park, So We Meet Again

“Cubes of Mita's Kuroushi Beef."
"Oh, raw meat?
At first glance, it looks raw, but it's actually been cooked. And when you bite it all the juice from the meat comes seeping out!"
"Ohh... if it was raw, you wouldn't get such a succulent juice coming out of it. This has been cooked very skillfully."
"One has soy sauce with Japanese mustard, and the other has soy sauce with wasabi on it. Two different sauces to enjoy."
"We slowly roasted a prime tenderloin of the Mita Beef, and then cut away the meat on the outside...
... to take out the meat on the inside."
"What an extravagant thing to do."
"Hmm, this meat is top-notch, but Mamiya's skills have definitely improved. It's not easy to cook the meat so delicately..."
"This one is wrapped in a bamboo sheath... I wonder what's inside.
Oh, it's tilefish."
"And underneath is..."
"It's shredded snow peas with tilefish on top...
... wrapped in a bamboo sheath and steamed.
Please pour some kuzu sauce on it...
You can also place some wasabi on it if you want to."
"The fish has been steamed to perfection. If he had steamed it any more, the flesh would have become tough, but if he had steamed it any less, it would still be a bit raw. It is just soft enough, and the juice is still left in it too..."
"The snow peas have sucked up the flavor of the tilefish and have bloomed in flavor.”
― Tetsu Kariya, Vegetables

“Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with b?uf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers.
Everybody dug in, oohing and aahing.
"I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child."
Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fra?che, fresh herbs, and ground pepper.”
― Samantha Verant, Sophie Valroux's Paris Stars

“We also like our sauces to be spicy. As Chaucer said, "Woe to the cook whose sauces had no sting!" Incidentally, I can't help wondering if there is an ancestral link between our Worcestershire Sauce and the garum sauce so beloved of the Roman legionaries. Could this be another legacy of Caesar's invasion?
REVD. WALTER ALFORD, Chester”
― Caroline Scott, Good Taste