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Sugar
“Kai had won his argument with the bacon, but I conceded only to a monastic crumble of extracrispy bits, as underdone bacon would have violated every personal code I maintained. I forced him to make his own frosting and to include a maple accent, and the bacon/maple combo could only be used on half of the batch. The others, all mine, turned out beautifully and as previously discussed with Manda: strawberry-raspberry cakes with a light and airy lime frosting. I would garnish with a single perfect raspberry right before the party.”
Cupcakes
Bacon
Raspberry
Combo
Maple
Supper Club
“On arrival, we served Bloody Marys, though we couldn't in all good conscience garnish with sticks of celery, so we finished with bacon and shrimp. I no longer did all the cooking; instead we each brought a dish. The first course was one of Stevie's specialties, macaroni and cheese. There was something vaguely hacky and antiquated about it, which fit the gold theme perfectly; she always made it very rich and dense, crisp on top and silky underneath. Her trick was to use "twice the recommended amount of butter and three times the cheese." After the pasta we had ham hock with whipped peas, the ham stringy and salty, the peas fresh and slightly minted.”
Peas
Appetizers
Ham
Bloody Mary
Macaroni And Cheese
Speaking Up for Animals: An Anthology of Women's Voices
“The sex trade is also flourishing under the patriarchal objectification of women, paid for by men who are willing and able to own or rent a girl (or sometimes a woman) for sex. Those who are exploited are comparatively powerless, and cannot refuse sexual advances or deny the wishes of those who pay (someone else) for their services.
In these situations and many others, men own and control the bodies of women as they own and control the bodies of sows and cows and hens. Sexual exploitation of human females for the benefit of males is mirrored in contemporary animal industries. Men who control animal industries exploit females for their reproductive abilities as if nonhuman animals
were objects devoid of will and sensation. Sows are treated as if they were bacon factories and cows are treated as if they were milk machines. Sows,
cows, hens, turkeys, and horses are artificially inseminated to bring profits to the men who control their bodies and their lives. Women in the sex trade are similar to factory farmed females . . . .
Even comparatively privileged women in relatively fortunate marriages can readily be likened to sows and cows. . . . The reproductive abilities of women and other female animals are controlled and exploited by those in power (usually men) and both
are devalued as they age and wear out—when they no longer reproduce. Cows, hens, and women are routinely treated as if they were objects to be
manipulated in order to satisfy the desires of powerful men, without regard to female's wishes or feelings.”
Speciesism
Sexism
Patriarchy
Dairy
Chickens
Cows
Eggs
Factory Farming
Reproductive Rights
Sexual Exploitation
Lady Sophia's Lover
“As Ross entered the kitchen, he saw Ernest sitting at the scrubbed wooden table. The boy wolfed down a plate of breakfast as if it were the first decent meal he'd had in months. Sophia stood at the range with the scrawny cook-maid, apparently showing her how to prepare the morning's fare. "Turn them like this," Sophia was saying, expertly flipping a row of little cakes on a griddle pan. The kitchen atmosphere was especially fragrant today, spiced with frying bacon, coffee, and sizzling batter.
Sophia looked fresh and wholesome, the trim curves of her figure outlined by a white apron that covered her charcoal-gray dress. Her gleaming hair was pinned in a coil at the top of her head and tied with a blue ribbon. As she saw him standing in the doorway, a smile lit her sapphire eyes, and she was so dazzlingly pretty that Ross felt a painful jab low in his stomach.
"Good morning, Sir Ross," she said. "Will you have some breakfast?"
"No, thank you," he replied automatically. "Only a jug of coffee. I never..." He paused as the cook set a platter on the table. It was piled with steaming batter cakes sitting in a pool of blackberry sauce. He had a special fondness for blackberries.
"Just one or two?" Sophia coaxed.
Abruptly it became less important that he adhere to his usual habits. Perhaps he could make time for a little breakfast, Ross reasoned. A five-minute delay would make no difference in his schedule.
He found himself seated at the table facing a plate heaped with cakes, crisp bacon, and coddled eggs. Sophia filled a mug with steaming black coffee, and smiled at him once more before resuming her place at the range with Eliza. Ross picked up his fork and stared at it as if he didn't quite know what to do with it.
"They're good, sir," Ernest ventured, stuffing his mouth so greedily that it seemed likely he would choke.
Ross took a bite of the fruit-soaked cake and washed it down with a swallow of hot coffee. As he continued to eat, he felt an unfamiliar sense of well-being. Good God, it had been a long time since he'd had anything other than Eliza's wretched concoctions.
For the next few minutes Ross ate until the platter of cakes was demolished. Sophia came now and then to refill his cup or offer more bacon. The cozy warmth of the kitchen and the sight of Sophia as she moved about the room caused a tide of unwilling pleasure inside him.”
Breakfast
Sophia And Ross
Blackberries
Hotcakes
Sophia Sydney
“In 1821 the United States government sent Dr. Eli Ayres to the Pepper or Grain Coast of West Africa, to buy the land discovered by Samuel Bacon prior to his death the preceding year. Dr. Ayres sailed aboard the U.S. naval schooner the USS Alligator, commanded by Lieutenant Robert Stockton, to the proposed new colony near the Mesurado River. After several days of negotiations in November of 1821, this valuable land was purchased at gunpoint from the tribal chief King Peter.
Soon after this purchase, the colonists and their stores were landed on Providence Island and Bushrod Island, two small islands in the middle of the Mesurado River. Once the armed schooner sailed out of sight, the settlers were challenged by King Peter and his tribe. It took some doing, but on April 25, 1822, this group moved off the low-lying islands and took possession of the highlands behind Cape Mesurado, thereby founding present-day Monrovia, which was named after U.S. President James Monroe. It became the second permanent African American settlement in Africa, after Freetown, Sierra Leone.”
Mma Captain Hank Bracker
Liberia
Sierra Leone
Monrovia
African History
President James Monroe
The works of Lord Bacon: with an introductory essay, Volume 1The Works of
“For bleeding inwards and shut vapours strangle soonest and oppress most.”
Power
Paranoia
Henry Vii
Food Whore: A Novel of Dining and Deceit
“Just then I looked up to see Chef Pascal standing over our table.
"Excuse me for one moment." He reached over me, and I think Emerald and I both gasped aloud at him. He smelled like bacon and caramelized onions and had a movie-star-perfect face, soft but still chiseled. A little stubble. Dark skin and big eyes with long, thick lashes. And the gold streaks in his eyes? Even better in person, luminous and crackling with light.
Now I felt like Melinda in the living room, asking me what I was. Was he Egyptian? Mexican? Spanish? But of course he wasn't like me at all. He was closer to a model or an actor than anyone like me.
Pascal didn't appear to notice our gawking. He removed the housemade kimchi-ghee hot sauce from our table and replaced it with a new bottle. He gave a soft, barely there smile, then continued to the other tables, leaving almost every girl- and many guys- shivering in his wake.
"Ha!" Emerald said, clearly exhilarated. "That was a rush, huh?"
"Yeah..." Elliott struggled. "That guy... has a lot of tattoos."
I watched Pascal march back into the kitchen. From the pass, where the dining room met the kitchen, I thought I saw him look back at me, too.
Yeah, right, Tia
, I thought just as quickly. Like that could ever happen.”
Chef
Dream Man
Sexually Attractive
Pascal Fox
Pandemonium
“The coffee was terrible and the bacon was ordinary, but the pancakes were avatars of some perfect Ur-cake whose existence until now could only be deduced from the statistical variations in other, lesser pancakes.”
Coffee
Bacon
Pancakes
Statistical Variations
Cuba: A New History
“The 'buccaneers' came ashore in search of bacon. The Cuban Indians had learnt (from the natives of Haiti) a process of preserving meat by drying it and then smoking it over a fire of green leaves and branches. The Indians called the rack on which the meat was laid out a boucan or buccan [bacon], while those who prepared and sold the meet were referred to as buccaneers.”
Buccaneers
Cuba: A New History
“The 'buccaneers' came ashore in search of bacon. The Cuban Indians had learnt (from the natives of Haiti) a process of preserving meat by drying it and then smoking it over a fire of green leaves and branches. The Indians called the rack on which the meat was laid out a
boucan
or
buccan
[bacon], while those who prepared and sold the meet were referred to as
boucaniers
or buccaneers.
Pigs had been brought to Cuba from Europe by the first Spanish settlers. The early litters had been allowed to roan freely over the islands, becoming a vital source of food, not just for the settlers but also for the pirate who arrived in forgotten coves to replenish their water and their stores. They learnt to appreciate the pig meat dried on the
boucan
, and the world became associated with the pirates themselves,the men who brought home the bacon.”
Bacon
Buccaneers
Appetite
“I speared a sausage with my knife, bit off the end. Juice and fat exploded: the pork melted. I tasted chestnuts, moss, the bulbs of wild lilies, the roots and shoots of an Umbrian forest floor. There was pepper, of course, salt and garlic. Nothing else. I opened my eyes. The Proctor was staring at me, and quickly looked away. I thought I saw a smile cross his lips before he opened them to admit another wagon-load of lentils.
I tried a spoonful myself. They were very small and brown- earthy-tasting, of course. That I had been expecting. But these were subtle: there was a hint of pine, which came partly from the rosemary that was obviously in the dish, but partly from the lentils themselves. I did feel as if I were eating soil, but a special kind: some sort of silky brown clay, perhaps; something that Maestro Donatello would have crossed oceans to sculpt with, or that my uncle Filippo would have used as a pigment to paint the eyes of a beautiful brown-eyed
donna
. Maybe this is what the earth under the finest hazelnut tree in Italy would taste like- but that, perhaps, was a question best put to a pig.
"Make sure you chew properly," I mumbled, piling my plate high.
The serving girl came back with a trencher of sliced pork meats: salami dotted with pink fat, ribbons of
lardo
, peppery bacon. The flavors were slippery, lush, like copper leaf or the robe of a cardinal. I coiled a strip of dark, translucent ham onto my tongue: it dissolved into a shockingly carnal mist, a swirl of truffles, cinnamon and
bottarga
.”
Earthy
Flavors
Sausages
Meats
Lentils
Sense Of Taste
Golden Braids and Dragon Blades: Steampunk Rapunzel
“You’re better than butter upon bacon.”
“That’s a good line. Did you learn that from reading Jane Austen?”
“No, that’s all Ewan Goodwin.”
Merlin
Dragons
Fairy Tales Retold
Rapunzel
Steampunk Fairy Tales
Fractured Fairy Tale
Golden Braids and Dragon Blades: Steampunk Rapunzel
“I swallowed hard, trying not to let my feelings show. To hide them, I grinned. “Ewan, I have something to tell you,” I whispered.
The lines around his mouth trembled. “Yes?”
“You won’t laugh.”
“Rapunzel… No, of course not.”
“Ewan… I love bacon.”
At that, Ewan laughed then placed his arm around my shoulder and pulled me close, planting a kiss on the top of my head. “Yeah. Me too.”
Merlin
Dragons
Fairy Tale Retellings
Rapunzel
Fractured Fairy Tale
Steampunk Fairy Tale
Hungry for Happiness
“So I march into this pizzeria, and smell hot cheese and basil and oregano and garlic and onions and maybe pepperoni in the air, and notice some youngsters and loud cowboys eating pizzas and drinking beer at wooden tables, and start studying all the scrumptious pies in the display case in front of the big oven. There's one with sausage and mushrooms and three cheeses, and one with bacon and charred peppers and black olives and shrimp, and another with tiny meatballs and broccoli and whole garlic cloves, and one called the Super Deluxe, with everything but the kitchen stove.”
Pizza
Toppings
Pizzeria
Eating Heaven
“
Cooking for Life
shuns all things caloric and fatty, so this version of
boeuf bourguignon
will not include bacon or pancetta as it should, nor will I use even half as much olive oil as I'd like to. I will increase the wine, and it'll be pretty good beef stew without the potatoes, essentially, which will delight Uncle Benny when I take him his casserole dish tonight.
It certainly won't hurt me to eat gourmet lite for dinner
, I think, then shake my head to clear it. It's amazing how one five-minute conversation with my mother can undo every affirmation I've ever taped to my bathroom mirror.
After giving the beef another poke or two, I scrub the cutting board in the dish-crowded sink, then chop and stir in carrots, celery, and onions. I mince fresh thyme and Italian parsley for flavor and color, pour in defatted beef stock, then leave it to simmer for a while, the individual aromas already commingling and filling the apartment.”
Cooking
Ingredients
Beef
Boeuf Bourguignon
A Taste of Heaven
“I made the Gruyère cheese soufflé and the grilled ham with apricot sauce. Nathan prepared the yogurt parfaits with fruit compote."
"Nathan, how'd it go with this first challenge?"
"Good. I think I managed okay." His eyes were wild and he looked slightly shell-shocked.
"Did you get a chance to taste Helene's food?"
"Yeah." He nodded vigorously. "She's good."
The other contestants laughed at the understatement.
Jenny clapped her hands together. "My favorite dish was an American specialty. Buckwheat pancakes with a trio of toppings... classic maple syrup tapped right here at the farm, a blackberry sauce with mint, and a delicious maple walnut butter. And the bacon-wrapped Brussels sprouts side was crispy and salty and delicious.”
Breakfast
Fresh
Delicious
Pancakes
Souffle
Brussels Sprouts
Maple Syrup
Favorite Food
Pretty Good Number One: An American Family Eats Tokyo
“Okonomiyaki, meanwhile, is to American pancakes what Japanese wrestling is to American wrestling. The basic batter contains flour and water, grated nagaimo (that big slimy yam again), eggs, and diced cabbage. You then augment this base by ordering little bits and nibbles a la carte to be added to the batter. We could not figure out the ordering system, but we listed off ingredients we liked and ended up with two pancakes' worth of batter teeming with squid, octopus, sliced negi, and pickled ginger. The waiter dropped off a big bowl of unmixed pancake fixings and a couple of spatulas and assumed we would know how to do the rest. Every time we did something wrong, he sucked in his breath (a very common sound in Japan, at least in my presence) and intervened. Every time we did something right, he gave the thumbs-up and a Fonzie-like grunt of approval.
Now that I've cooked two okonomiyaki and am certified by the Vera Okonomiyaki Napoletana Association, I can tell you how it's done. If your okonomiyaki has a large featured ingredient like strips of pork belly, set it aside to go on top; don't mix it in. Stir everything else together really well. Pour some oil onto the griddle and smooth it out into a thin film with a spatula. Dump the batter onto the griddle and shape it into a pancake about 1/2 to 3/4 inch thick. If you have pork strips, lay them over the top now like you're making bacon-wrapped meatloaf.
Now wait. And wait. And wait. If little bits of egg seep out around the edge of your pancake, coax them back in. It takes at least five minutes to cook the first side of an okonomiyaki. Maybe ten. Maybe thirty. If you're not hungry enough to drink a tureen of raw batter, it's not ready. Finally, when it's brown on the bottom, slide two spatulas underneath and flip with confidence. Now wait again. When the center is set and the meat is crispy, cut it into wedges and serve with okonomiyaki sauce, mayo, nori, and fish flakes. If you haven't had okonomiyaki sauce, it's a lot like takoyaki sauce. Sorry, just kidding around. It's a lot like tonkatsu sauce.”
How To
Ingredients
Pancake
Batter
Okonomiyaki
Pretty Good Number One: An American Family Eats Tokyo
“In the U.S., to have a personal relationship with a Japanese chef across the counter, you have to go for sushi. I enjoy sitting at a sushi bar, but there is always the whiff of haute cuisine in the air (or, if you pick the wrong sushi place, the whiff of something worse). You can visit an expensive, artisan counter in Tokyo and order unusual and impeccable seafood, but come on: tempura is fried stuff. You drink frothy mugs of cheap beer and call for more food any time you like. Bacon-wrapped cherry tomatoes on a stick, tempura-fried? Sure, we had that. A bowl of dozens of whole baby sardines, called
shirasu
? Absolutely. (Iris claimed these for herself.) Why aren't there tempura bars in every city in America?”
Tempura
Good Enough to Eat
“I can't tell you how many times over the years people tried to give me soy cheese and tempeh fake-meat, and other ickiness and pass it off as yummy. I'm sorry but no, you cannot make vegetable protein taste like bacon, no matter how much salt and liquid smoke you put in it! I wanted to celebrate good food, prepared in ways that make it good for you, which is surprisingly easy to do if you know the basics. If you use exceptional products that have inherent natural goodness, you don't need to swamp them in butter or cream to make them taste good." For dinner we'd had grilled skirt steaks, spicy Thai sesame noodles from my friend Doug's recipe, braised cauliflower, and for dessert, poached pears and Greek yogurt with lavender flowers and black sage honey. Filling, balanced, nutritionally sound.”
Vegan
Good Food
Health Foods
Proteins
Nutritional
Good For You
A Place at the Table
“When Kate arrived, Alice offered her breakfast: strong coffee, coffee cake made from a sweet yeast dough, and bacon baked on a cookie sheet in the oven. When they finished eating, Alice handed Kate a black-and-white-speckled notebook filled with details about her childhood in North Carolina.
With growing interest Kate read about the gentle slope of land upon which Alice's family built their farm and how in the mornings the dew looked like steam rising from the grass. She read about the pigs Alice's family raised, how they were finished on acorns, making their meat unbelievably silky. Kate read about Alice's mother's cooking, how she could turn the humblest ingredients into something magical: creamy chess pies, tender squirrel stew, butter nut cookies at Christmas time that were both salty and sweet.”
Childhood
Breakfast
Cookbook
Southern Cooking
A Place at the Table
“While Alice craved sweets, her brother loved meat. Chops and ribs and butt and bacon. Sausage sizzling in its own fat, the key ingredient in the white gravy Mother fixed, which she poured over biscuits, made tender and flaky by a lacing of lard through the flour.”
Pigs
Meat
Swine
Biscuits
The Recipe Box
“I'm making a galette instead of a tart," Sam said.
"Fancy," Deana said.
"Actually, it's not," Sam said. "It's more rustic. More fitting of Michigan, I thought."
Willo pulled three mugs- all mismatched- from her cupboard and poured three cups of coffee.
"In school, I learned that a galette is sort of the offspring of a pie and a tart- halfway between homespun and fancy- but easier to make than its parents. The biggest difference is that a galette is a free-form pastry, baked without a pie pan or tart ring. It's rustic. And it's forgiving. You just roll it out flat and then fold it in roughly around the filling." Sam stopped and sipped her coffee. "The wonderful thing is that you can't mess it up; the crust will tear and be a little more done in places, the juices will leak, but as long as you use really fresh ingredients, like the fruit we have here, and real butter for the dough, it bakes into something magical. Making a galette really gave me confidence to try trickier desserts. But it's still one of my favorites. And you can make sweet or savory galettes. I made two crusts today. I thought I'd turn one into a savory galette for dinner. I have a recipe for an asparagus, mushroom, goat cheese, and bacon galette I think I'll make."
Sam looked at her mom and grandma, who were staring at her openmouthed. "I never realized how accomplished you were," Deana said. "But I knew you had- what did we call it, Mom?"
"The gift," Willo said. "You've always had the desire and talent to bake.”
Baking
Sam Mullins
Galette
Rustic
Again the Magic
“The guests would want refreshments of some kind, but there was no time to prepare a full-blown breakfast. The Americans would have to be content with beverages until a midmorning "nuncheon" could be assembled.
Rapidly Aline went through a mental list of the contents of the pantry and larders. She decided they would set out crystal bowls of strawberries and raspberries, pots of butter and jam, along with bread and cake. Some asparagus salad and broiled bacon would also be nice, and Aline would also tell the housekeeper, Mrs. Faircloth, to serve the chilled lobster soufflé that had been intended as a supper course for later in the day. Something else could be substituted at dinner, perhaps some tiny salmon cutlets with egg sauce, or sweetbreads with celery stalks-”
Dinner
Appetizers
Food Preparation
Aline Marsden
Tempt Me at Twilight
“A regiment of servants brought out silver platters and trays of champagne, and the guests settled in their chairs to enjoy the repast. They were given individual servings of goose dressed with cream and herbs and covered with a steaming golden crust... bowls of melons and grapes, boiled quail eggs scattered lavishly on crisp green salad, baskets of hot muffins, toast and scones, flitches of fried smoked bacon... plates of thinly sliced beefsteak, the pink strips littered with fragrant shavings of truffle. Three wedding cakes were brought out, thickly iced and stuffed with fruit.”
Breakfasts
Wedding Banquet
Hello Stranger
“There were two daily mealtimes at Eversby Priory: a hearty breakfast and a hedonistic dinner. In between, an artful miscellany of leftovers was arranged in a sideboard buffet. There was no end of cream, butter and cheese made from summer grass milk. Juicy, tender bacon and smoked ham were served at nearly every meal, either on their own or chopped into salads and savory dishes. There were always abundant vegetables from the kitchen garden, and ripe fruit from the orchards.”
Breakfasts
Mealtimes
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