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Pídele papeles a Santa Simpa
“Dos gruesos gerontes de las heladas tierras del norte sostienen sus cartas de vinos desde una de las atiborradas terrazas del Sinatra. Están inquietos porque piensan que, como comensales europeos, tienen derecho a decir lo que les dé la gana o bien a guardar silencio. Porque saben que todo lo que coman puede ser cargado en su cuenta y que tienen derecho a una sangría y a un plato de calamares, y que, de no poder pagarla, el hormiguero común pangeico de los soldados de Cristo puede proporcionarles una paella de oficio”
Tourist
Homour
Ironc
The Divine Dantes: Paella in Purgatory
“La Sagrada Familia is the best thing to come out of Spain since ‘Don Quixote.”
Divine Dantes Quotes
Spanish Quotes
Don Quixote Quotes
The Divine Dantes: Paella in Purgatory
“Give me a reason to push my Dislike button.”
Divine Dantes Quotes
Dislike Button Quote
Too Many Cooks
“As soon as we emerge from the tube and walk through the limestone archway on Borough High Street, we are bombarded by purveyors of everything from fresh vegetables and buttery pastries to goat's milk ice cream and soft, eggy strands of pasta. Hugh lets me wander up and down the aisles, and I stop to watch one vendor stir a three-foot-wide paella pan, offering up piping hot bowls of tender prawns and rice to a throng of hungry customers.”
London
Market
Food Samples
The Joy of Rice
“The first one is paella-style takikiomi gohan rice ball. You chop up white meat fish, clams, shrimp and squid and fry them in olive oil with garlic and saffron. And in a different pan, you fry finely chopped tomatoes, onions and green pepper in olive oil.
You mix those two together and cook them with rice using a broth made from beef shank and chicken bones.
Then you make that into a rice ball...
... and wrap it in Parma ham."
"Oh my! It sure is something to make a paella-style takikomi gohan into a rice ball."
"But when it's wrapped in Parma ham, they match perfectly."
"It's completely Western, but it still tastes like a rice ball."
"This is a surprise. And the judges seem to like it too."
"Next is a rice ball coated in pork flakes. This is a pork flake you often see in Chinese cooking. You cook the lean pork meat in soy sauce seasoned with star anise until it becomes flaky.
The filling inside is Dongpo pork--- a Chinese dish made of pork belly that's been slowly braised."
"Ooh, the soft Dongpo pork came out as I bit into the rice coated in the sweet and salty pork flakes!"
"Ah, the flavor and texture are superb!"
"This combination is just
wonderful!
"
"You've made Dongpo pork into such a great rice ball, it's making me cry. It looks Chinese, but it's very much a Japanese rice ball."
"Now the judges are taking his side..."
"And the last is a deep-fried chicken rice ball. You deep fry chicken that has been marinated in soy sauce with ginger and garlic...
...and then use that as the filling of the rice ball...
... then coat it in red shiso seasonings."
"Ah, the rich taste of the deep-fried chicken is something the young people will like. And the red shiso seasoning creates a refreshing aftertaste.”
The Present
Seafood
Spices
Chicken
Pork
Japanese Cooking
Rice Balls
Seasonings
Deep Fried
Paella
My Fine Fellow
“
He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain.
Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.
”
Accomplishments
Rice
Cooking Skill
Progressive Education
Cultural Cuisine
That Summer
“Chef had made paella, studded with linguica and chunks of lobster meat and fresh clams,”
Seafood
Deliciousness
Paella
That Summer
“Diana talked about visits to Tokyo and Rome. Daisy listened, wistfully recalling her own grand plans. When Beatrice no longer needed bottles or sippie cups or an endless supply of chicken nuggets, Daisy had wanted to travel, and Hal had been perfectly amenable. The problem was that his idea of a perfect vacation was not Europe but, instead, a resort with a golf course that could be reached by a direct flight from Philadelphia International Airport, while Daisy wanted to eat hand-pulled noodles in Singapore and margherita pizza in Rome and warm
pain au chocolat
in Paris; she wanted to eat in a sushi bar in Tokyo and a trattoria in Tuscany; to eat paella in Madrid and green papaya salad in Thailand; shaved ice in Hawaii and French toast in Hong Kong; she wanted to encourage, in Beatrice, a love of food, of taste, of all the good things in the world. And she'd ended up married to a man who'd once told her that his idea of hell was a nine-course tasting menu.”
Traveling
What Could Have Been
Foreign Cuisine
Noruega
“Aquella deixadesa institucionalitzada era la bandera de les classes populars, la seua absència de gust pel debat, la criminalització de tot discurs crític i intel·lectual. Aquella aversió no permetia aprofundir ni per descomptat alimentar detalls metafísics que sostingueren la ciutat en un nivell hermenèuticament superior. Tot pegava voltes als tòpics: l’himne, la paella, les falles, la ressaca del conflicte idiomàtic, la misèria moral que emanava de les restes del franquisme. La València literària era una mòmia dissecada, un manual de trinxeres. La il·lustració havia passat de puntetes per davant dels nostres nassos, deixant-nos una ciutat arrasada i servil que es delectava en el seu espill; una ciutat cegada per la llum, la força de les aparences, l’instint de felicitat gregària. Al final aplegava a una conclusió: aquella màscara era una altra variant suïcida de la melancolia.”
Valencia
Ciudad
Melancolia
Food Whore: A Novel of Dining and Deceit
“People forget that saffron is the backbone of a flower," he said, still sniffing. "They get so preoccupied with saffron's cost that they forget what saffron really is."
"My boyfriend used to study crocuses in college," I said, unsure where the conversation was going, but determined to set it on stable ground. 'He harvested the strands for a pilot dining hall program, but gave me the best ones to cook with."
"A match made in heaven."
"Yeah," I said. "He's great..." But we weren't here to discuss my love life. What
were
we here to discuss?
"And what did you make with the saffron?" Michael Saltz asked.
"My specialty is a rice stew with ginger and flounder." He had brought the conversation back to food and I felt more at ease.
"Like a paella?"
"No, not like a paella. I don't use shellfish, because..."
"Oh, right, allergic! Yes, how could I forget?"
He had an excellent memory. Or maybe just for me.
"It has an Asian flair," I continued. "The saffron adds a taste of the sun. You have the pillowy sea element of the flounder and the earthiness of the rice, and I think the farminess of the saffron- that rustic, rough flavor- brings the dish together.”
Saffron
Stew
Flounder
Rice
Comfort Food
“Four hours later, Gus, Carmen, and Oliver shared a celebratory bottle to toast the best meal they had ever cooked on the fly: plates of paella-inspired risotto with clams, salt-crusted trout with fennel, thinly sliced Wagyu beef with thyme butter, and a trio of cream puffs flavored with ginger, green tea, and chocolate-chili, among other dishes.”
Seafood
Gourmet Cuisine
The Divine Dantes: Paella in Purgatory
“Even the moon was embarrassed by the beauty of Barcelona.”
Moon Quotes
Divine Dantes Quotes
Rock Book Quotes
Barcelona Quotes
Quotes About Spain
The Divine Dantes: Paella in Purgatory
“Groupies will give you Chlamydia, Edward.”
“Right, Virg. Groupies throw underwear on stage. They don’t throw flowers.”
Funny Quotes
Rock And Roll
Flower Quotes
Humor Quotes
Divine Dantes Quotes
The Divine Dantes: Paella in Purgatory
“Cold as cod.”
Fish Quotes
Divine Dantes Quotes
Rock Book Quotes
Girl Trade
“He tastes of rice with a touch of saffron. He says I taste of seafood. I guess we'd make a good paella.”
Fellatio
Oral Sex
The Lost Art of Mixing
“By the time Lillian had turned twelve years old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical.
"Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.”
Food
Memories
Cooking
Mother And Daughter
Lillian
The Lost Art of Mixing
“By the time Lillian had turned twelve ears old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical.
"Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.”
Food
Memories
Cooking
Mother And Daughter
Ingredients
Lillian
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