我的文学网
句子首页
诗词古文
书籍摘抄
影视台词
名人名言
网络语录
用户原创
注册
登录
选择频道
文章
汉字
句子
诗词
人物
图书
词语
搜索
搜索结果
按时间
按热度
按评论
按分数
按支持量
Sugar
“The Oak Forest mushrooms for the langoustine didn't arrive in time, so we've substituted with enoki mushrooms from Champagne Farms. Also, we are adding an entrée to the menu tonight. It's lemon pine-nut-encrusted sea scallops with a celery mousse and my signature vinaigrette. It took three months to get it right, and the end result is phenomenal. So sell it." Alain paused while the servers took notes. "In wines, we're out of the Napa Valley El Molino, the Talenti, and the Chateau Margeaux '86."
Alain paused and, while the servers wrote furiously in their pads, my thoughts wandered. I tried picturing the customers who might have opinions about Oak Forest mushrooms compared to those from Champagne Farms. Did they wear tweed and bifocals? Or were they übermodern with sculpured haircuts and electronic cigarettes? I shook my head, annoyed with myself and my train of thought.
Let the mushroom people be mushroom people
, I chastised myself.
You signed up for this gig, Charlie, remember? You're living your dream, remember?
Alain changed gears for a second and threw out a quiz question, one of his more sadistic rituals during family meal. "What are the six ingredients in the jalapeño emulsion we serve with the salmon?"
Silence. A blonde in the back ventured, "Jalapeño, olive oil, shallots...?"
More silence.
"Fleur de sel, ground pepper, lemon juice," Alain finished for her, giving her an icy glance over his bearish nose. "Wake up, people. All right, here's an easy one. What's the difference between
jamón ibérico
and prosciutto?"
Four hands went up, and Wade got it right.
"
Jamón ibérico
is dry-cured from black Iberian pigs in Spain, not to be confused with
jamón serrano
, which comes from a less expensive white pig. Prosciutto is also dry-cured, but it is from Italy. It is the common man's gourmet ham, which is why we don't serve it." Wade finished with a cock of the head and a high-five with another server.
Alain snorted. "Thank you for the editorial comment. Please keep it to yourself, however, when recommending the melon and
jamón ibérico
appetizer."
He spent the next five minutes grilling the staff on the origin of our rice vinegar, what dessert wine paired best with Felix's raspberry brûlée, and the correct serving temperature of the parsnip purée.”
Questions
Foodie
Ingredients
Mushrooms
Wines
Ham
Restaurant Life
“The world is a skyscraper! Don't always stay on the same floor! Go upstairs, go downstairs; visit the lives of other tenants! Visit eagles; visit mushrooms!”
Mehmet Murat Ildan Quotes
Visit
Mushrooms
Skyscrapers
Skyscraper
Eagles Quotes
Lives Of Others
Supper Club
“A few days before the club, Stevie and Erin produced the wares of their dumpster dives. New potatoes, udon noodles, shiitake mushrooms, raspberry doughnuts, baked meringues, feta cheese, frozen peas, farfalle pasta, tomato puree, tinned salmon, plus a load of day-old radishes.
"The most important part of any dumpster dive," Erin said, moving her hand expansively over the food, "is showing off what you have found."
I processed the food as she'd taught me: cleaning the packaging with diluted bleach and soaking the vegetables in a vinegar-water solution. In the large chrome restaurant kitchen, I spread it all out across the counter and thought about what I'd make. We had bought just one extra ingredient: enormous cuts of T-bone steak. We thought red meat should be a prerequisite for all Supper Clubs. An element of spontaneity had also been agreed on, with no set menu, no dietary requirements- just eat whatever's in front of you and be sure to eat it all. The plan was to spend all night at the restaurant, waiting hours between courses.
I made grilled potatoes and spiced salmon for the first course. I roasted radishes and topped them with crumbled feta for the second. Cold noodle salad with shiitake mushrooms and peas for the third, and T-bone steaks cooked rare, with a side of garlic-tomato pasta, for the main course. For dessert I made a strange sort of Eton mess, with chunks of torn doughnuts and smashed meringue covered in cream and sugar.”
Dessert
Club
Supper
Food Preparation
Food Ware
How to Change Your Mind: What the New Science of Psychedelics Teaches Us About Consciousness, Dying, Addiction, Depression, and Transcendence
“The second or third time I watched Stamets show a video of a Cordyceps doing its diabolical thing to an ant—commandeering its body, making it do its bidding, and then exploding a mushroom from its brain in order to disseminate its genes—it occurred to me that Stamets and that poor ant had rather a lot in common. Fungi haven’t killed him, it’s true, and he probably knows enough about their wiles to head off that fate. But it’s also true that this man’s life—his brain!—has been utterly taken over by fungi; he has dedicated himself to their cause, speaking for the mushrooms in the same way that Dr. Seuss’s Lorax speaks for the trees. He disseminates fungal spores far and wide, helping them, whether by mail order or sheer dint of his enthusiasm, to vastly expand their range and spread their message.”
Science
Brain
Fungus
Ants
Cordyceps
Stamets
Peaches for Father Francis
“There were pancakes, of course; and sausages; and duck
confit
and goose-liver terrine; and sweet pink onions, fried mushrooms with herbs, and little
tomme
cheeses rolled in ash; and
pastis gascon
, and nut bread, aniseed bread,
fouace
, olives, chilies and dates.”
French Cooking
Camp Cooking
Rustic
Chef
“Ideally, I wanted to become a vegetable. The vegetables were not afraid of anything.
The carrots were fucking the earth
. The carrots and onions were having better sex than me. Zucchini made scandalous love to paneer, mushrooms, garlic and tomatoes. Basil coated the deep interiors of fully swollen pasta, with names sexier than shapes. R-i-g-a-t-o-n-i! F-u-s-i-l-i! C-o-n-c-h-i-g-l-i-e! Gulmarg salad licked walnut chutney in public. Even brinjal (that humble eggplant), swimming in a pot of morkozhambu, insisted on having more pleasure than me.”
Food And Sex
Chez Moi
“Fish fingers don't feature on my menu and I immediately hate myself for the arrogant way I put my menus together. What makes so-called serious food, dishes that are meant to be refined- cod loin in blackberry jus with wild mushrooms, millefeuilles of lamb and aubergines, torte of mascarpone with grapes and cognac- what makes them any more worthy of being served at
Chez moi
? I find my own elitism repulsive.”
Elitist
French Cuisine
The Chef's Secret
“I made tourtes of veal, of capons, and of artichokes and cardoon hearts. I slaved over pork belly tortellini and eggs stuffed with their own yolks and raisins, pepper, cinnamon, orange juice, and butter. I made sure the pastry chef was working hard on the pastry twists made with rosewater and currants. Soups of cauliflower, mushrooms, and leeks simmered for the better part of the day.”
Food Preparation
Italian Cooking
Pastries
Fillings
Soups
Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
“Chikako and Ben's lives are inexorably linked linked to an ever-expanding list of seasonal tasks. In summer, they work through the garden bounty, drying and pickling the fruits and vegetables at peak ripeness. Fall brings chestnuts to pick, chili paste to make, mushrooms to hunt. Come winter, Noto's seas are flush with the finest sea creatures, which means pickling fish for
hinezushi
and salting squid guts for
ishiri
. In the spring, after picking mountain vegetables and harvesting seaweed, they plant the garden and begin the cycle that will feed them, their family, and their guests in the year ahead.”
Gardening
Seasonal
Tasks
Fruits And Vegetables
Japanese Culture
Harvesting
Foraging
Noto
Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
“Rice paddies climb the hillsides in wet, verdant staircases, dense woodlands trade space with geometric farmscapes, tiny Shinto shrines sprout like mushrooms in Noto forests. Villages seem to materialize from nowhere- wedged into valleys, perched atop hills, finessed into coastal corners. Pull over, climb out of your car, breathe deep for a taste of the finest air that will ever enter your lungs: green as a high mountain, salty and sweet, with just a whisper of decay in the finish.
Noto gained its reputation as the Kingdom of Fermentation because of this air. For most of its history, Noto was cut off from the rest of Japan, forced into a subsistence model that in many ways endures today. That was possible not only because of the bounty of Noto's fertile environment of trees, grasslands, fresh water, and sea, but because the air is rich with humidity that encourages the growth of healthy bacteria, the building blocks of fermentation.”
Japan
Fresh Air
Environmental Values
Fermentation
Geography And Culture
Noto
Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
“In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with
chashu
, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is
negi
, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (
menma
), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later.
While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called
kansui
in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have
kansui
, it's not ramen," Kamimura says.
Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both.
Tare
is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo,
tare
is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find
tare
made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of
tare
is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.”
Salt
Pork
Toppings
Alkaline
Noodles
Ramen Noodles
Ramen
Fukuoka
Soup Bowl
Untangling My Chopsticks: A Culinary Sojourn in Kyoto
“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.”
Dinner
Vegetables
Japanese Cuisine
Sauces
Seasonings
Hungry for Happiness
“Well, I was up bright and early, and while everybody else went to church or whatever they do on Sunday morning, I was chopping turkey and ham and mushrooms for the casserole and mixing chopped pickled peaches and pecans with cream cheese for the salad that had to congeal in the fridge at least two hours. I also decided to go ahead and mix all the dry ingredients and shortening for the biscuits so all I'd have to do would be to add buttermilk at the last minute, cut 'em out, and bake 'em. That left only the cheese grits, which I knew could be boiled in advance, then mixed with butter and sour cream and eggs and cheddar and a little garlic and seasonings, scraped into a big baking dish, and stuck in the oven with the casserole to get nice and golden by the time everybody arrived.”
Ingredients
Grits
Salad
Biscuits
Southern Cooking
Casserole
Hungry for Happiness
“At first, I planned to do just a big pot of son-of-a-bitch stew with coleslaw and cornbread, but when I thought about dogs running around the house and thirteen people trying to deal with bowls of soupy stew sloshing all over the place, I realized the idea was stupid. Then I remembered an extra turkey breast in the fridge I'd roasted as backup for a bank cocktail buffet but didn't need, as well as half a baked ham shank I'd kept to make sandwiches and nibble on. Wham! It dawned on me: a sumptuous turkey and ham casserole with mushrooms and cheese and water chestnuts and sherry. The perfect bereavement dish. And with that I could do my baked cheese grits, and my congealed pickled peach and pecan salad, and some buttermilk biscuits, and maybe a simple bowl of ambrosia and some cookies. Everything but the grits and biscuits done in advance, easy to serve and eat, no mess, and who doesn't love a great casserole and grits and congealed salad?”
Food For Thought
Bereavement
Southern Cooking
Casserole
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
The Last Days of Café Leila
“Laid out before him were dishes detailed in gold inscription:
Tourte de Faisan aux Truffes, Blanquette de Veau, Barbue aux Huîtres, Tripes à la mode de Caen
. Simon explained the preparation of each dish so lovingly that it would have suited Zod to not eat at all and simply listen to this man as he translated the truffled pheasant in pastry, the creamy veal stew with pearl onions and mushrooms, the poached brill with oysters in brown butter, the baked tripe with calvados, and the wine they must order to accompany it,”
French Cuisine
Five Quarters of the Orange
“For them I learned to be a mother again, cooking pancakes and thick herb-and-apple sausages. I made jam for them from figs and green tomatoes and sour cherries and quinces. I let them play with the little brown mischievous goats and feed them crusts and pieces of carrot. We fed the hens, stroked the soft noses of the ponies, collected sorrel for the rabbits. I showed them the river and how to reach the sunny sandbanks. I warned them- with such a catch in my heart- of the dangers, the snakes, roots, eddies, quicksand, made them promise never,
never
to swim there. I showed them the woods beyond, the best places to find mushrooms, the ways of telling the fake chanterelle from the true, the sour bilberries growing wild under the thicket.”
Grandmother
Country Life
Grandchildren
French Cooking
Rustic
Aftertaste: A Novel in Five Courses
“Today's offerings include grilled tuna in a soy wasabi marinade, and a pan-roasted squab with curried apricot chutney, neither typical bistro fare. It makes me think wistfully of compound butters and pestos of fresh herbs and toasted nuts, of mushrooms and lardons, eggs and roast chicken, none of which appear anywhere on the menu.
I order myself an appetizer portion of mussels and a side of frites to start and a green salad. After an extended cross examination of the waiter, Enid orders a beet and goat cheese salad and the veal chop with Roquefort butter.”
Different
Menu
Bistro
Internet Erasure
“I raved
we will find soul
in 5g of dry mushrooms,
humbled by the world
not put into words
sit in nature,
just listen
tears after
lengthy laughter”
Poem
Mushrooms
Erasure
Terence Mckenna
Psychedelic Consciousness
A Taste of Heaven
“Salmon with whisky-maple glaze, surrounded by a trio of colors- peas with mint, carrots with maple and thyme, and neeps and tatties with nutmeg and parsley. Green, orange, white. And we can put the salmon on a bed of risotto and mushrooms.”
Food For Thought
Vegetables
Scottish
Ideas Of
A Taste of Heaven
“From time to time she tasted his food. The sausage was delicious, seasoned with ginger and spices. His sides were all buttery and rich- the mushrooms sautéed in butter, the tattie scones cooked in butter. She tried the black pudding with trepidation. It wasn't her favorite item, but it wasn't awful. It tasted a bit like liverwurst mixed with oatmeal. All of his dishes were rich and heavy. She had to lighten up their menu.
Her vegetables looked beautiful- red and yellow tomatoes, grilled Portobello mushrooms, purple potatoes. Colorful, bright, bursting with flavor. She prepared an orange marmalade, another Scottish specialty, and paired it with crispy challah toast. Cady and Em would have loved that part. The fruit salad was all citrus and lemon basil. The sauce fruity and tart.”
Vegetables
Butter
Tastes
Sausage
Scones
Fruit Salad
Scottish Food
Black Pudding
Pretty Good Number One: An American Family Eats Tokyo
“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.”
Ingredients
Appetizers
Sauces
Soy Sauce
Father Daughter Bond
Sukiyaki
Pretty Good Number One: An American Family Eats Tokyo
“A depachika is like nothing else. It is the endless bounty of a hawker's bazaar, but with Japanese civility. It is Japanese food and foreign food, sweet and savory. The best depachika have more than a hundred specialized stands and cannot be understood on a single visit. I felt as though I had a handle on Life Supermarket the first time I shopped there, but I never felt entirely comfortable in a depachika. They are the food equivalent of Borges's "The Library of Babel": if it's edible, someone is probably selling it, but how do you find it? How do you resist the cakes and spices and Chinese delis and bento boxes you'll pass on the way?
At the Isetan depachika, in Shinjuku, French pastry god Pierre Hermé sells his signature cakes and macarons. Not to be outdone, Franco-Japanese pastry god Sadaharu Aoki sells his own nearby. Tokyo is the best place in the world to eat French pastry. The quality and selection are as good as or better than in Paris, and the snootiness factor is zero.
I wandered by a collection of things on sticks: yakitori at one stand,
kushiage
at another. Kushiage are panko-breaded and fried foods on sticks. At any depachika, you can buy kushiage either golden and cooked, or pale and raw to fry at home. Neither option is terribly appetizing: the fried stuff is losing crispness by the second, and who wants to deep-fry in a poorly ventilated Tokyo apartment in the summer? But the overall effect of the display is mesmerizing: look at all the different foods they've put on sticks! Pork, peppers, mushrooms, squash, taro, and two dozen other little cubes.”
French
Tokyo
Pastries
Depachika
Street Food
Good Enough to Eat
“She is never going to let me live down that stupid Thanksgiving," Kai says.
I can't help but take the bait. "You made prime rib!"
"It was delicious," Kai says, shrugging.
"IT WAS BEEF! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You have TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, but it was like a dinner party and not Thanksgiving. The prime rib wasn't the only anomaly. No mashed potatoes or stuffing or sweet potatoes with marshmallows or green bean casserole. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All amazing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store two days later, he let me know.
"Look," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic menu we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sweet potatoes with orange and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I just thought you would be SICK OF TURKEY!”
Argument
Beef
Dinner Party
Thanksgiving Dinner
Nontraditional
Homo Deus: A History of Tomorrow
“Suppose you were given a choice between the following two vacation packages:
Stone Age package:
On day one we will hike for ten hours in a pristine forest, setting camp for the night in a clearing by a river. On day two we will canoe down the river for ten hours, camping on the shores of a small lake. On day three we will learn from the native people how to fish in the lake and how to find mushrooms in the nearby woods.
Modern proletarian package:
On day one we will work for ten hours in a polluted textile factory, passing the night in a cramped apartment block. On day two we will work for ten hours as cashiers in the local department store, going back to sleep in the same apartment block. On day three we will learn from the native people how to open a bank account and fill out mortgage forms.
Which package would you choose? (p.205)”
Harari
Homo Deus
共269条
1
2
3
4
5
下一页
最后一页
热搜推荐
that
That
tion
Tion
Thin
Have
Thơ
very
Life
When
love
Ness
ally
them
people
Come
More
World
Real
Stan
Neve
less
Because
Though
Where
Ying
Itä
Right
Heart
Said