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Sugar and Salt
“The proper balance of sugar and salt was the key to perfect barbecue sauce. Of course, when it came to barbecue sauce, everybody had an opinion about the combination of acid, aromatics, fruit, and flavorings---the ineffable umami---that made each bite so satisfying.
But Margot Salton knew with utter certainty that it all started with sugar and salt. She'd even named her signature product after it: sugar+salt. This sauce was her superpower. Her secret. Her stock-in-trade. When she'd had nothing---no home, no education, no family, no means of support---she had created the powerful alchemy of flavors that made grown men moan with pleasure, cautious women ignore their diets, and skeptical foodies beg for more.”
Umami
Flavor Combos
Barbecue Sauce
Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
“Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice.
Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake.
Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.”
Seasonal
Brooklyn
Flavors
Bakery
Apple Pie
Crust
Local Food
Bakeshop
“Aquarium Shrimp are great for tropical community fish tanks because they will not pester the fish actually they will happily live amongst them
.rimp #seafood #food #foodporn #foodie #aquarium #fish #aquascape #dinner #delicious #lobster #foodstagram #shrimptank #crab #seafoodboil #aquascaping #shrimps #fishtank #aquariumhobby #plantedtank #nmsaquatics”
Water
Fish
Aqua
Tank
Aquarium
Nmsaquatics
The Cookbook Club: A Novel of Food and Friendship
“But she stopped at the third picture, a gorgeous baking tray of golden buttery-topped tiropetes, with a bowl on the side of bright-colored Greek salad with what appeared to be fresh oregano.
It had popped up because she was following #bethesdafood scene.
The caption, written by BoozyCrocker, said:
BoozyCrocker
MUST EAT BUTTER. #TheCookbookClub is now open to new members. Foodies, come join us! Three-drink minimum. No skipping dessert. Meet in Bethesda. DM me. No psychos, no diets. #foodporn #saycheese #cheese #feta #musteatbutter #delicious #whenindoubtaddbutter #bethesdafoodscene”
Instagram
Book Title
Cheese
Hashtags
Butter
Bethesda
When In Doubt
Pain Woman Takes Your Keys, and Other Essays from a Nervous System
“I should just ignore foodies as i ignore football, because both cultures have nothing to do with me - but the culture of saffron and creme fraiche gets under my skin. The competitiveness makes me feel insecure, and this weakness is the insecurity of a woman who can't quite believe that domestic goddessery is really not expected of her. (Right?)”
Inspirational
Culture
Cooking
Foodie
Joy Of Not Cooking
Recipe for Persuasion
“What do you remember most about what your pai put in his lamb chops?"
"I think it was basically salt, pepper, and garlic." He squeezed his eyes shut and focused so hard that not dropping a kiss on his earnestly pursed mouth was the hardest thing. His eyes opened, bright with memory. "Of course. Mint."
"That's perfect. Since we're only allowed only five tools, simple is good."
"My mãe always made rice and potatoes with it. How about we make lamb chops and a biryani-style pilaf?"
Ashna blinked. Since when was Rico such a foodie?
He shrugged but his lips tugged to one side in his crooked smile. "What? I live in London. Of course Indian is my favorite cuisine."
Tossing an onion at him, she asked him to start chopping, and put the rice to boil.
Then she turned to the lamb chops. The automatic reflex to follow Baba's recipe to within an inch of its life rolled through her. But when she ignored it, the need to hyperventilate didn't follow. Next to her Rico was fully tuned in to her body language, dividing his focus between following the instructions she threw out and the job at hand.
As he'd talked about his father's chops, she'd imagined exactly how she wanted them to taste. An overtone of garlic and lemon and an undertone of mint. The rice would be simple, in keeping with the Brazilian tradition, but she'd liven it up with fried onions, cashew nuts, whole black cardamom, cloves, bay leaves, and cinnamon stick. All she wanted was to create something that tasted like Rico's childhood, combined with their future together, and it felt like she was flying.
Just like with her teas, she knew exactly what she wanted to taste and she knew exactly how to layer ingredients to coax out those flavors, those
feelings
. It was her and that alchemy and Rico's hands flying to follow instructions and help her make it happen.
"There's another thing we have to make," she said. Rico raised a brow as he stirred rice into the spice-infused butter. "I want to make tea. A festive chai."
He smiled at her, heat intensifying his eyes.
Really? Talking about tea turned him on? Wasn't the universe just full of good news today.”
Teamwork
Tea
Cooking
Symbolic
Foodie
Ingredients
Ashna Raje
Ashna And Rico
Rico Silva
Lamb Chop
Comfort Food
“So what's your favorite food trend?" he asked.
"Oh, don't tell me you're one of those! I hate food trends," replied Gus, albeit pleasantly. "Sunchokes, pomegranate, Meyer lemons, figs, foams- every year something new sweeps the foodies and it's eaten passionately and then practically abandoned. It's irresponsible to the palate."
"I love Meyer lemons," insisted Oliver.
"So do I," agreed Gus. "But I refuse to be a slave to food fashion."
"What's your motto, then?"
"Fresh. It's all about fresh," said Gus, her eyes beginning to sparkle. She bought an artichoke up to eye level. "What could we do with this?"
"Hearts with fresh pasta, cream sauce, and a dash of nutmeg," he said. "Or herbed in a tart with shavings of fontina.”
Opinions
Fresh Food
Food Trends
Lunch in Paris: A Love Story, with Recipes
“Taking Mayur to the market is a little bit like taking a foot fetishist shoe shopping. He gets this look in his eyes, and he likes to pet the vegetables. I had discovered a new market, open Wednesdays and Saturdays, just on the other side of the boulevard de Belleville. This one was more expensive than my regular market- there were smaller producers, more wicker baskets and baby zucchini.
Like most American foodies when they come to France, Mayur was in ecstasy over the variety of mushrooms, the comparatively low cost of oysters, foie gras, and, of course, champagne. I thought he was going to cheer when he saw the scallops. "They sell them
live
," he said, loading us up with three kilos. They offered to shell them for us. "
Non, non
," he insisted with a defiant wave. "We'll do it ourselves.”
Paris
Foodies
Food And Wine
Grocery Shopping
Out to Lunch
“We have seventy of Chicago's most passionate foodies descending on us in an hour, the maximum our space can handle. Lois and Eloise and Benji have been cooking from the book all week in preparation, making everything from homemade marshmallows and chewy pâtés de fruit, to homemade Oreos and Better than Nutter Butters. Caramels, macarons, miniparfaits filled with apple compote and vanilla custard and olive oil cake. Insane little chocolate tarts. Shortbreads and chocolates and my personal favorite, the Chocolate Bouchon, essentially a cork-shaped brownie that is one of the most delicious things I have ever tasted.”
Foodies
Chicago
Chocolates
Sweets
Desserts
The Color of Tea
“So good to meet another- what do you say, 'foodie'? And I was just buying jam." He holds up a single jar of raspberry jam the color of rubies. It is the same jam Mama would buy for us when we stayed in France, the texture runny, little lumps of berries soft on the tongue, tiny seeds sticking between teeth.”
Jam
Raspberry
Texture
Love from Scratch
“So, I did some illustrations."
Turning the laptop around again, I explain each drawing as I click through them. I've drawn a couple of the most recent dishes and also ones from the most popular episodes of Lily's, Katherine's, and Nia's series---baba ghanoush and samosas from
World on a Plate
, Easy Peasy Split Pea Soup and Julia Child's Play Boeuf Bourguignon from
Fuss-Free Foodie
, and a baked Alaska and cannoli cheesecake from
Piece of Cake
.
I've also done some minimalist illustrations of each of the Friends, highlighting their respective settings and personal style with mostly solid colors and basic shapes. Since Rajesh's show takes him to a lot of different restaurants around the country, I've drawn him with wavy black hair and brown skin, standing under a generic restaurant sign and wearing a graphic T-shirt and the green backpack he always carries on his travels. Seb and Aiden are side by side in the FoF studio, in their white and red aprons, respectively, and looking like the little culinary angel and devil on your shoulder. And I've depicted Katherine standing in one of the prep kitchens with her hands on her hips and her wild auburn hair piled in a bun atop her head. She's surrounded by plates of miscellaneous food and the yellow notepad she jots her recipes down on, using the most basic steps and terms, and then displays on camera at the end of each episode.”
Illustrations
Sketches
Graphic Arts
How to Love Animals: In a Human-Shaped World
“You can still be a vegan and be a foodie. Indeed, veganism is a logical extension of the idea that what is on your plate must resonate with who you are as a person.”
Veganism
An Economist Gets Lunch: New Rules for Everyday Foodies
“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.”
Eating
Sauces
Vietnamese Food
Reamde
“...he was fascinated by the mid-western/middle American phenomenon of recombinant cuisine. Rice Krispie Treats being a prototypical example in that they were made by repurposing other foods
that had already been prepared
(to wit, breakfast cereal and marshmallows). And of course, any recipe that called for a can of cream of mushroom soup fell into the same category. The unifying principle behind all recombinant cuisine seemed to be indifference, if not outright hostility, to the use of anything that a coastal foodie would define as an ingredient.”
Food
Foodies: Democracy and Distinction in the Gourmet Foodscape
“A culinary cosmopolitan perspective resides in a context of tremendous inequality, but it may simultaneously facilitate meaningful cultural exchange, and attempt to link food choices to global risks like climate change.”
Food
Inequality
Climate Change
Foodie
Anthropology
Globalisation
Cultural Exchange
Food Anthropology
Cosmopolitan
Foodies: Democracy and Distinction in the Gourmet Foodscape
“A foodie is somebody who thinks about food not just as biological sustenance, but also a key part of their identity, and a kind of lifestyle.”
Food
Identity
Lifestyle
Foodie
Anthropology
Food Anthropology
The Art of Connection: 8 Ways to Enrich Rapport & Kinship for Positive Impact
“I recently heard of a real estate professional who LOVES to cook. So, her niche market? Foodies. She attends local restaurant events and cooking classes and turns strangers into friends and clients. Her closing gift to new homeowners? A recipe box. Then she sends new recipe postcards every month to tuck inside. Isn’t that a smart way to stay connected in a meaningful way?”
Trust
Relationship Quotes
Emotional Intelligence
Communication Skills
Best Motivational Speakers
Quotes By Susan C Young
Customer Service Quotes
Best Keynote Speakers
First Impressions Quotes
Speaker Susan Young
Off the Menu
“I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph.
I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards.
Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet.
I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend.
Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs.
I know. It's mortifying.”
Food
Foodie
Spicy
Dislikes
Cheeses
Alana Ostermann
Bell Peppers
Famous Chefs
Variety Meats
“I am a tuna fish outta the can and tap water person when it comes to being a foodie”
Food
Food Quotes
Foodie
Malice
“My sister. The only foodie account holder on Instagram who can't cook.”
Reality
Sister
Instagram
Real Life
Relatable
Realistic
Foodie
First Bite: How We Learn to Eat
“Foodies trumpet their love of the hated vegetables of childhood: cauliflower and Brussel sprouts join beetroot as dinner party favourites.”
Food
Eating
Foodie
Vegetables
Food Writing
An Economist Gets Lunch: New Rules for Everyday Foodies
“Food is a product of supply and demand, so try to figure out where the supplies are fresh, the suppliers are creative, and the demanders are informed.”
Food
Economics
Supply And Demand
An Economist Gets Lunch: New Rules for Everyday Foodies
“The lesson about food is that the most predictable and the most orderly outcomes are always not the best. They are just easier to describe. Fads are orderly. Food carts and fires aren't. Feeding the world could be a delicious mess, full of diverse flavors and sometimes good old-fashioned smoke.”
Food
Barbecue
Delicious
Food Carts
Some We Love, Some We Hate, Some We Eat: Why It's So Hard to Think Straight About Animals
“Psycholinguists argue about whether language reflects our perception of reality or helps create them. I am in the latter camp. Take the names we give the animals we eat. The Patagonian toothfish is a prehistoric-looking creature with teeth like needles and bulging yellowish eyes that lives in deep waters off the coast of South America. It did not catch on with sophisticated foodies until an enterprising Los Angeles importer renamed it the considerably more palatable "Chilean sea bass.”
Food
Language
Names
Linguistics
Foodie
Eating Animals
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