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“Empathy is sickening. It reminds me of funeral salesmen who like ashy-faced owls appear deeply moved by your great loss, while giving Lord God Almighty thanks for throwing their way yet another stiff.”
Empathy
Funeral
Owls
Stiff
Sickening
The Arrangement
“They ordered all the things they'd never eaten before, things from the sea: Venus clams and whelks, potatoes pressed with caviar, champagne and Chambertin, Rex finally pulling the waiter aside and asking for more caviar, making a bowl with his giant hands, the best caviar he'd ever eaten, and by god, he wanted his fill.
They would eat caviar all across the city that week, in fine restaurants and cafés and bistros, mounded in ice bowls, from tiny ivory spoons, spread on toast, on blinis, on eggs and potatoes, but Rex would always return to that first night, his first bite, and how he would never have another as good.”
Seafood
Caviar
“Chapter Six: Mistress of Red
From underneath from hellish bowels,
She lives the torment she shrieks and howls.
A damned flame of volcanic intent,
Seeks a city where her hatred may vent.
Underneath the bow of vaulted earth,
This spirit breaks from infernoed perch.
Circles the span of inward woe,
From beneath the caverns does she go.
She seeks the city she may destroy,
To lie in ruins for her ploy.
From lofty plume of sordid ash,
She delights to see her cuts and gash.
Vulcania Draconis, spirit of bitter ’ire,
Rings the earth with her dredful fires.
Horrendous demon from Vulcan’s forge,
Lays waste to the earth, her inhabitants engorged.
Mighty Pompeii knew her ways,
Scoffed at her threats and would not pay.
In vindiction’s rage hissed she their doom,
Cast them alive within their tombs.
And Krakatoa and Mycenae,
They would not yield, she laid them waste.
An extortioness, royal supreme,
To conquer or destroy, her consummate dream.
How this evil one sets her pace,
Rings sweet earth in her death’s nec-lace.
Far from below she blasts her smoke,
To cover their eyes until they choke.
At her command cities fall and swell,
Earthquake, tidal wave, gives masses to hell.
This spirit from the blackest pit,
Broods deep on those she kiss.
She comes to seek those to enslave,
To fuel her bowels, her booty in trade.
The pride and ruination of nations and men,
Seeks souls and bodies to ambition her ends.
Now this licking creature of red-hot glow,
Sends her heat to make fumerals.
Damns the many and damns the one,
As empires burn when her rage is done.
A vengeful spirit, Draconis is,
Smiles so pleasant as victims drop in.
Opens her shotted eyes in mirth,
To hear the screams of their heated death lurch.
This diabolic holds much potent sway,
Seeks for victims as ground gives way.
She holds the riddle to the land,
And holds it she must for her time is at hand.
Had learned she now that Kari had come,
That timeless conflict again begun.
“Never did I see one I could not coerce,
But now a convolcation of power, a tour de force.”
Suppressed regret ruminated throughout,
Yet shreds of fear left no doubt.
“I will finish what was started here in mmy land,
Beyond records treatise once we did stand.
Past all memories, hmm, even so,
Before myth began and Rome’s trumpets blowed.
I will shatter her like earthenware because I mmust,
She tasks mme this creature, mmy hate it is just.
Wounded mme she did, her preysence calls,
If nothing else, ha I will hurt her if I faullt.”
On Vulcania Draconis, Kari's Diabolical Enemy
Cold Steel Eternity Vol. ii”
Poetry
Meditation
Heroine
Drama
Martial Arts
Action Adventure
Valkyries
The Once & Future King
“Owls are the most courteous, single-hearted and faithful creatures living [...] Their mother is Athene, the goddess of wisdom [...] No owl can possibly be called Archie.”
Merlyn
Pride, Prejudice, and Other Flavors
“From what I just heard, my greatest fault is that I dare to take pride in my work, in knowing I'm excellent at it." The brown paper crumpled tighter in her hands. "How is that snobbery?"
"Of course being excellent at your work and knowing it isn't snobbery. But believing that you are somehow unique in excelling at your work while looking down on what others do- that's the snobbish part. Especially given the life you were born into."
She paled at that. "I'm not going to apologize for the life I was born into. Which, by the way, I have never taken for granted or misused for one moment. Tell me, if I were a man, would you see my confidence in my work and my pride in where I come from as arrogance?"
"This gets better and better. As you pointed out, so disdainfully, I cook for a living. Nurturing people, nourishing them holds incredible meaning to me. You cannot pull the gender-role card on me. Plus, I have a vested interest in you being good at your work. My issue is with how you think it absolves you from treating those around you with consideration and respect. Cooking for a living is something I happen to be incredibly proud of."
"As you should be. You're amazing at it." That of all things made her voice crack. She threw a look of such longing at the two empty bowls on the table that despite his anger, pride swelled inside him.
It was followed by a sense of hypocrisy that he pushed away. "Yes, I am, and I don't appreciate when someone treats me like a servant for doing it.”
Prejudice
Arrogance
Snobbery
Pride In Work
Dj Caine
Trisha And Dj
Trisha Raje
Pride, Prejudice, and Other Flavors
“Would it be all right to top the crab kachoris with date chutney foam, so the hors d'oeuvre could be circulated without a mess? Should the chicken be served over a bed of pulav or plated individually in bowls?”
Food Preparation
Indian Food
Cuisine Francaise
Supper Club
“After an hour or so, I went to roast a round of tuna steaks. The kitchen was dense with spices and smells. I'd massaged the tuna with cumin and ground coriander, plus lots of chili, serving it with new potatoes and carrots. We mopped up the sauce from our plates with thickly cut bread. We tossed any bones onto the floor, throwing them over our shoulders as was now tradition. The fat and the tomatoes left a thin red tide line around our mouths, which we dabbed at with tissues.
After the tuna we had a smaller course of spaghetti puttanesca- served in sundae bowls we'd found in the kitchen. The pasta was a little overcooked, but the fiery anchovy sauce was delicious, finished with an extra drizzle of chili oil, its carmine flecks spitting and popping from the pan.”
Pasta
Seafood
Club
Spaghetti
Sauce
Tuna
Seasonings
Puttanesca
Natalie Tan's Book of Luck & Fortune
“The next morning I invited Celia over for a breakfast of congee with pickled cucumbers and shredded pork. The dried scallop and duck wings added an extra dimension of flavors to the plainness of the rice porridge. Crowned with delicate rings of spring onion and golden bits of fried garlic, the bowls of steaming porridge were comfort food. Our toppings of choice were crunchy pickled cucumbers and sweet shredded pork floss.”
Comfort Food
Chinese Food
Porridge
Ancient Egyptian Literature, Volume I: The Old and Middle Kingdoms
“Princes in the workhouse,
He who did not sleep on a box owns a bed.
See, the man of wealth lies thirsting.
He who begged dregs has overflowing bowls.
See, those who owned robes are in rags,
He who did not weave for himself owns fine linen.
See, he who did not build a boat for himself owns ships,
Their owner looks at them: they are not his.”
Wealth
Prince
Owner
Owns
“I like flowers because they are presentable,
birds because they are musical,
trees because they are natural,
plants because they are beneficial,
dogs because they are loyal,
foxes because they are guileful,
wolves because they are forceful,
lions because they are royal,
sharks because they are remarkable,
crocodiles because they are formidable,
bees because they are exceptional,
spiders because they are artful,
ants because they are responsible,
chameleons because they are colorful,
hawks because they are special,
falcons because they are noble,
owls because they are watchful,
eagles because they are regal,
streams because they are peaceful,
rivers because they are predictable,
lakes because they are crucial,
oceans because they are beautiful,
skies because they are delightful,
stars because they are celestial,
planets because they are spiritual,
galaxies because they are incredible,
winters because they are essential,
summers because they are enjoyable,
autumns because they are graceful,
and springs because they are wonderful.”
Enlightenment Quotes
Africa Quotes
African Philosophy Quotes
Philosopher Quotes
Guru Quotes
Sage Quotes
Matshona Dhliwayo Quotes
Philosophy Quotations
African Philosopher Quotes
Solomonology Quotes
Peaches for Father Francis
“Instead I turned my attention back to the copper of peach jam, releasing its autumnal scent. Peach is perhaps the most perfect fruit for making jam: sweet, yet firm; the golden flesh turning to a darker burnt-orange with cooking. My method allows the pieces of fruit to stay intact during the process, while retaining all the flavor. Today, we will leave the sugar and peach mixture to steep under a sheet of muslin; tomorrow, we will cook it, then ladle it into clean glass jars to put away for the winter.
There's something very comforting about the ritual of jam-making. It speaks of cellars filled with preserves; of neat rows of jars on pantry shelves. It speaks of winter mornings and bowls of
chocolat au lait
, with thick slices of good fresh bread and last year's peach jam, like a promise of sunshine at the darkest point of the year. It speaks of four stone walls, a roof, and of seasons that turn in the same place, in the same way, year after year, with sweet familiarity. It is the taste of home.”
Comforting
Jam
Peach
Fruit Preserves
Wuthering Heights
“He tears down my handiwork, boxes my ears, and croaks: ' ''T' maister nobbut just buried, and Sabbath nut oe'red, und t' sahnd uh't gospel still i' yer lugs, and yah darr be laiking! shame on ye! sit ye dahn, ill childer! they's good books enough if ye'll read 'em; sit ye dahn, and think uh yer sowls!”
Religion
Wuthering Heights
Tyrant
Joseph
Eye Dialect Quotes
Play Interrupted
Food Whore: A Novel of Dining and Deceit
“Next, we moved to dessert with a bite of berry torte, passed out in shallow bowls meant for sauce.
"There are over fifteen individually prepared components in this," Matthew started.
"And you must know them all!" Jake added.
Matthew cleared his throat. "The important ones are: berry cake, chia seed brittle, mint-honey glaze, preserved orange peel, burnt sugar whipped cream, almond tuiles, almond-Riesling gelato, and rose meringues. Then everything is set ablaze with bay leaf-infused brandy.”
Dessert
Torte
Components
“To be knav'd out of our graves, to have our skulls made drinking-bowls, and our bones turned into pipes, to delight and sport our enemies, are tragical abominations escaped in burning burials.”
Death
Grave
Burial
Cremation
Urn
Buring Burial
Slim to None
“Between snatches of "I loved when you did that to me, bear!", "that felt SO good", "when's he going out of town again?", a couple of growls, a purr, and a few "pookies", "bunnies" and "babes" thrown in for good measure, I'm fairly certain I'm either at a petting zoo or else I've found myself wiping the steam off of the window of the intimate world of Jess does Dex. Or the other way around.”
Adulterers
Pillow Talk
The Chef's Secret
“The second course would feature six butter statues, one of which was an elephant, and another Hercules fighting the legendary monster Cerebus. A monstrous pastry stag was the centerpiece of that course, with red wine gelatin bleeding from where an arrow had pierced its side.
The final course included six monstrous statues made of pastry: Helen of Troy; a nude Venus; a camel with a king upon its back; a unicorn with its horn in the mouth of a serpent; Hercules holding open the mouth of a lion; and Poseidon and his mighty trident. There were 361 bowls and plates of candied fruits: coconuts, apricots, grapes, pears, and melons, as well as plates of almonds, pistachios, pine nuts, and a variety of cheeses.”
Fruits
Nuts
Sculptures
Food Preparation
Roman Mythology
Candied
Covened
“A stampede of footsteps came pounding up, accompanied by the yodeling howls of two very excited pugs. They loved drama like blonde haired sorority sisters.”
Humor
Paranormal
Pugs
Season of Salt and Honey
“Once the food is cool enough, I eat as though I'm starving. The potatoes' skins squeak when I bite into them; the risotto tastes of soft, pungent scapes; the freshly cut asparagus is so crisp and sweet you could almost mistake it for fruit. Merriem smiles at me. We are all holding our stomachs by the time Merriem clears the table and brings out dessert, a bright pink and sticky rhubarb tart dotted with edible flowers. She doles out big scoops of homemade vanilla ice cream with a silver spoon she affectionately refers to as "the shovel," then adds a chunk of honeycomb each of our bowls alongside wedges of the tart.”
Dessert
Ice Cream
Potatoes
Tart
Honeycomb
Asparagus
Risotto
Poetry Magazine September 2012
“A man reaches close
and lifts a quarter
from inside a girl’s ear,
from her hands takes a dove
she didn’t know was there.
Which amazes more,
you may wonder:
the quarter’s serrated murmur
against the thumb
or the dove’s knuckled silence?
That he found them,
or that she never had,
or that in Portugal,
this same half-stopped moment,
it’s almost dawn,
and a woman in a wheelchair
is singing a fado
that puts every life in the room
on one pan of a scale,
itself on the other,
and the copper bowls balance.”
Fado
Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
“The real game, as I soon discover, is
donburi
.
Donburi
, often shortened to
don
, means "bowl," and the name encapsulates a vast array of rice bowls topped with delicious stuff:
oyakodon
(chicken and egg),
unadon
(grilled eel),
tendon
(tempura). As nice as meat and tempura and eel can be, the
donburi
of yours and mine and every sensible person's dreams is topped with a rainbow bounty of raw fish. Warm rice, cool fish, a dab of wasabi, a splash of soy- sushi, without the pageantry and without the price tag.
At Kikuyo Shokudo Honten you will find more than three dozen varieties of seafood
dons
, including a kaleidoscopic combination of
uni
, salmon,
ikura
(salmon roe), quail eggs, and avocado. I opt for what I've come to call the Hokkaido Superhero's Special: scallops, salmon roe, hairy crab, and
uni
. It's ridiculous hyperbole to call a simple plate of food life changing, but as the tiny briny eggs pop and the sweet scallops dissolve and the
uni
melts like ocean Velveeta, I feel some tectonic shift taking place just below my surface.”
Japan
Seafood
Sushi
Surf And Turf
Donburi
Hokkaido
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
Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
“To be a ramen writer of Kamimura's stature, you need to live in a ramen town, and there is unquestionably no town in Japan more dedicated to ramen than Fukuoka. This city of 1.5 million along the northern coast of Kyushu, the southernmost of Japan's four main islands, is home to two thousand ramen shops, representing Japan's densest concentration of noodle-soup emporiums. While bowls of ramen are like snowflakes in Japan, Fukuoka is known as the cradle of
tonkotsu
, a pork-bone broth made milky white by the deposits of fat and collagen extracted during days of aggressive boiling. It is not simply a specialty of the city, it is the city, a distillation of all its qualities and calluses.
Indeed, tell any Japanese that you've been to Fukuoka and invariably the first question will be: "How was the
tonkotsu?
”
Pork
Japanese Food
Ramen
Fukuoka
Broth
Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
“Out comes everything: piles of blistered
shishito
peppers, golden fried sandwiches of taro root stuffed with minced pork, bowls of dashi-braised daikon, a tower of yakitori, including my favorite,
tsukune
, a charcoal-kissed chicken meatball rich with fat and cartilage, meant to be dipped in raw egg yolk. My chopsticks cannot move fast enough.”
Japanese Food
Osaka
Yakitori
Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
“There are succulent loins of fatty pork fried in scales of thin bread crumbs and served with bowls of thickened Worcestershire and dabs of fiery mustard. Giant pots of curry, dark and brooding as a sudden summer storm, where apples and onions and huge hunks of meat are simmered into submission over hours. Or days. There is
okonomiyaki
, the great geologic mass of carbs and cabbage and pork fat that would feel more at home on a stoner's coffee table than a Japanese tatami mat.”
Tokyo
Japanese Food
Japanese Cuisine
Curry
Japanese Cooking
Okonomiyaki
Untangling My Chopsticks: A Culinary Sojourn in Kyoto
“Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy.
When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink.
After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.”
Women
Spring
Cherry Blossoms
Pink
Peach
Japanese Cuisine
Tea Ceremony
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