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Hungry Hearts: 13 Tales of Food & Love
“Once I find my way to Grandma's restaurant, after what feels like a zillion wrong turns and dead ends, I walk in and smell all the bomb soul food- her famous fried chicken with all the creole seasonings, thyme, rosemary, and tarragon. I even get a whiff of her famous sweet potato pie, and I'm practically drooling.”
Soul Food
Creole
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
The One-Straw Revolution
“A natural person can achieve right diet because his instinct is in proper working order. He is satisfied with simple food; it is nutritious, tastes good, and is useful daily medicine. Food and the human spirit are united.
Modern people have lost their clear instinct and consequently have become unable to gather and enjoy the seven herbs of spring. They go out seeking a variety of flavors. Their diet becomes disordered, the gaps between likes and dislikes widens, and their instinct becomes more and more bewildered. At this point people begin to apply strong seasonings to their food and to use elaborate cooking techniques, further deepening the confusion. Food and the human spirit have become estranged.”
Diet
Natural Food
Human Instinct
Local Food
Harmony With Nature
White Truffles in Winter
“When it came to the frying of chicken, they took pity on the captors and incorporated the seasonings and spices of Africa- garlic, melegueta pepper, cloves, black peppercorns, cardamom, nutmeg, turmeric and even curry powder. They forgave them their cruelty and presented them with what can only be described as a gift born in sorrow.
Food has the ability to move people in this manner. It can inspire bravery.
These kitchen slaves could have been beaten for this insolence, or perhaps even killed for such an act, but they served their fried fowl anyway. Not surprisingly, their captors were entranced by it. Soon southern fried chicken became a delicacy enjoyed by both cultures- it was the one point where both captors and captive found pleasure, although the Africans were only allowed to fry the discarded wings of the bird for their own meals. Despite the continued injustice, it was an inspired and blessed act of subversion.
Although born in slavery, this dish has not only brought together an entire region of people, it has transformed them. It is, as the Americans say, "democratic," and is now enjoyed by people of all walks of life and all parts of the country.”
Slavery
Equality
Cultures
Spices
Africans
Fried Chicken
Seasonings
John Saturnall's Feast
“Night by night, he led her through Saturnus's gardens, describing the dishes that might come from each one.
'Poached collops of venison,' he whispered in her ear. 'A quaking pudding with raisins, honey and saffron. Custards flavored with conserve of roses and a paste of quinces. Beef wrapped about a mash of artichoke and pistachio, then hollowed manchet rolls filled with minced eggs, sweet herbs and cinnamon...'
He described the foaming forcemeat of fowls then set before her a dish. He watched her scoop up a little of the pale orange mash.
'I confess that to this poor palate your forcemeats taste strongly of turnips.'
'Ah, but I have not yet described the seasonings of cumin and saffron, the beaten egg whites and the folding of the forcemeats into the pipkin.' He scooped more of the turnip mash and held out the spoon. 'Taste again, your ladyship. Imagine the spices...”
Food For Thought
Spices
Ingredients
Dishes
John Saturnall
John And Lucretia
Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals
“Deviled Eggs: Since the 1800s. 'deviling' has meant using mustard, chiles, or other seasonings to make a 'hellish hot' dish....”
Deviled Eggs
食戟のソーマ 30 [Shokugeki no Souma 30]
“
The outer wall of meat was already extravagantly delicious...
... but now it's as though a mellow yet aromatic geyser of savory umami flavor has suddenly burst through!
Ah!
There, between the layers of meat! Some sort of thick juice is seeping out!"
"Yep! I've boiled down some meat stock and seasonings to make an extra-thick Jellied Consommé!
Right before serving, I used a special cooking injector to inject it into various spots in the meat layer. As you eat, you stumble across it unexpectedly, giving the dish sudden, intriguing changes of flavor!
”
Meat
Caveman
Souma Yukihira
Jelly
Injector
Interchanging
食戟のソーマ 7 [Shokugeki no Souma 7]
“Hm. A
dal
bean curry, eh? It looks similar to
Chana Masala,
a Punjabi dish that uses chickpeas...
!
This viscous stickiness...!"
"It's
Natto!"
Gooey texture and savory flavor are melding together inside my mouth! Was natto ever this delicious?
"Wait... this is no normal natto! Could it be..."
"Yes, sir. This natto I made by hand using charcoal smoke.
It's charcoal-aged natto.
After I added the natto spores to a batch of soybeans, I stored them in an underground room. There I lit a charcoal fire and then kept the room at just the right temperature and humidity to ferment the soybeans.
As this process takes several days to complete, I prepared it ahead of time, over my summer break."
"The carbon dioxide generated by the charcoal fire impacts the maturation of the soy proteins. It gives the natto a richer flavor. It also halts bacteria death in the beans, preventing the typical smell of ammonia from developing!"
"Did you know all that?"
"I heard a little about it once. It's supposed to be a really hard process that takes loads of time to finish!"
"And she made it by herself?!"
"But that isn't all.
There's another flavor--- a deeper, more savory one that resonates across the tongue like a deep bass chord."
"Oh, that?
As a special hidden seasoning, I added
shoyu koji."
SHOYU KOJI
Instead of salt, soy sauce is added to the koji bacteria and mixed with the rice until thick. Then it is left to ferment at a constant temperature for several weeks.
So that's the black stuff that was in that jar!
Shoyu koji has over ten times glutamic acid---an umami component--- than shio koji does.
I see. While the strong flavor of curry spices drowns out most other seasonings, shoyu koji's flavor is powerful enough to that it is instead a savory magnifier!
Her curry takes full advantage of her detailed knowledge of fermentation techniques! It is truly a magnificent dish!
"The creamy Japanese-style curry roux has blended in with the natto's gooeyness beautifully!"
"The mound of crisp, minced green onion on top is hard to resist as well!"
”
Seasoning
Aged
Food Science
Japanese Food
Curry
Soybeans
Soy Sauce
Smoked
Fermented
Natto
Paris
“Onion soup, the food of the poor, but delicious for all that. Fresh baguettes from the bakers. Madam Gascon's ragout would usually consist of pig's trotters, vegetables, and whatever seasonings she had. Food that was as cheap as it was healthy. But today, there were morsels of beef swimming in a sauce that was thicker than they had tasted in a long while, Then, there was a camembert and a goat cheese and a hard gruyere, all washed down with cheap red wine.”
French Cooking
Ragout
The Joy of Rice
“These rice balls represent the responsibilities we have for the future."
"The responsibilities we have for the future?!"
"Let's start off with the stewed hard clams. In the past, they could be found anywhere. But nowadays, most of the hard clams are being imported because they can no longer be caught due to land reclamation and pollution. Hard clams from the sea nearby have now become a rarity.
Stewed hard clams are an important cultural asset that has been passed down to us since the Edo Period. But at this rate, the hard clams will be lost, and the stewed hard clams will disappear from the menu of the future.
The same with matsutake. The production of matsutake is going down every year because the mountains are not looked after with care. People hardly go to the mountains to take care of them because of the decrease in population in the mountainous regions, as well as the decrease of people who use wood as fuel. At this rate, domestic matsutake will also disappear from our tables.
And then there's the katsuobushi. How many households have their own katsuobushi shaver these days? MSG and ready-made easy seasonings have become the mainstream of cooking. The most basic Japanese tradition of using katsuobushi and konbu to make dashi is starting to disappear. Even when you use katsuobushi, you use something that has already been shaved and packed."
"He's right. Young people who have experienced shaving a katsuobushi are a minority nowadays."
"In the old days, shaving the katsuobushi was the children's job."
"The current Japanese culinary culture is one of the richest in the world. But at the same time, we are continuing to lose something we are not meant to lose. And that is
not right
. It is our responsibility to pass on the important cultural elements from our ancestors down to the future.”
Future
Japanese
Traditions
Responsibilities
Environmental Values
Japanese Culture
Rice Balls
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
The Joy of Rice
“Hmm. A grilled miso rice ball and a grilled soy sauce rice ball...
But what is this covered in dried seaweed?"
"When we think about the rice ball and its connection to the Japanese climate and culture, the existence of fermented food is something we can't ignore. Eating fermented food on a daily basis is a unique trait of the Japanese culinary culture.
The most famous of the fermented foods are the soy sauce and miso. Seasonings that the Japanese diet cannot do without.
We coated one of the rice balls with soy sauce and the other with miso...
... and grilled them over charcoal."
"The slightly burnt scent of the soy sauce is so appetizing."
"The grilled fragrance of miso is irresistible to a Japanese person. And this we can only taste in the form of a rice ball too."
"Another fermented Japanese product that we must not forget about is
natto
. Natto is a little tough to put inside a rice ball as it is...
... so we've minced it along with diced green onions. It has been flavored with soy sauce and Japanese mustard.
And to add some punch to it, we coated the rice ball with roasted shredded seaweed. By shredding it, the flavor of the dried seaweed becomes far better than just coating the rice ball with a sheet of it.”
Seaweed
Fermented Foods
Soybeans
Japanese Cooking
Rice Balls
Seasonings
That Old Black Magic
“As Piper walked inside, she surmised that the place was part restaurant, part delicatessen, part butcher shop. One long wall was taken up with a sprawling glass-front refrigerated case housing all sorts of meats and cheeses waiting to be sliced. There were aisles of shelves lined with balsamic vinegars, oils, rice, pastas, salts, and seasonings. Customers sat eating sandwiches at several round tables to the side of the room.
"What'll it be?" asked the teenager behind the counter.
"I'm not sure," said Piper. "What's in a muffuletta?"
The young man recited the ingredients. "Salami, pepperoni, ham, capicola, mortadella, Swiss cheese, provolone, and olive salad.”
New Orleans
Sandwich
Cheeses
Meats
Seasonings
Muffuletta
Girl Cook
“Now, no one likes to grill more than I do. But everyone in the business knows there's a huge difference between grill and sauté. Grill guys- and by no means would I want to imply that grilling isn't an art- but grill guys tend to be the cavemen of the kitchen. The guys who don't possess much in the way of artistic flair but can give you a perfectly pink tenderloin of venison after sprinkling it with salt and pepper, searing it, and poking it a couple of times. These are not the men for delicate seasonings and sauce making. They stick to the meat, mostly. And they can take a lot of heat.
Sautéing is the highest station in the kitchen, below the sous chef and chef. And I, for one, goddammit, have piled enough skyscraper salads to be given consideration. I'm not working my way up the kitchen ladder for my goddamn health. I know all too well the sting of vinegar in an open cut. Oh yes, that salad you're eating as a light appetizer? My bare hands have massaged dressing into every leaf. Lettuce loves me.
But I've got ambition and, I don't mind saying, a decent palate. I believe I'm capable of executing the finer sauce nuances. I want to start my own place. I want to be The Chef. And the only way to do this (aside from buying a place outright) is by becoming the greatest cook I can be. Which means kicking ass on the line, not just salads and desserts. These are my hopes. These are my dreams.”
Goal
Chef
Salads
Grilling
Saute
The Cookbook Club: A Novel of Food and Friendship
“So this is sweet. Some sort of fruit, right? Not just sugar."
She nodded. "Mango and peach."
He looked surprised. "No kidding." He tasted it again. "Got it. Now that you tell me, I can taste them. What kind of chilies?"
"Mostly fresno. A cherry pepper here, a poblano there. A little habanero." She hadn't gotten enough fresnos, so the truth was she just used everything she had. Fortunately she'd written it down. "Some honey too. Seasonings."
"But there's something I can't quite put my finger on." He tasted more than looked at his finger and said, "No pun intended."
She smiled. "Curry."
"
Curry
."
"Yup." She nodded. "I needed something to segue between the sweet and the savory and I thought of curry."
"It's incredible."
"Wow, you're actually selling me on my own sauce." She upended the bottle and put a few drops on her own finger. It was just as good as she'd remembered, exactly as he'd said, with the heat that snuck up and away. Suddenly her mind reeled with the possibilities. She could use it as the base for a barbecue sauce and start serving pulled pork on the menu. That, with the beer cheese, Aja's cheese soup, and the biscuits Margo had made, she had a theme developing suddenly.”
Sweet
Food For Thought
Barbecue
Cheese
Homemade
Curry
Peppers
Seasonings
Hot Sauce
食戟のソーマ 12 [Shokugeki no Souma 12]
“
The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool!
The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!"
"I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!"
"That looks sooo good!"
"But still, do all Japan pike have this much flavor in season?"
"Good point. Not all do.
How did he manage to create this strong of a flavor while using hardly any seasonings?
Hm?
Wait... it's faint, but I smell hints of a refreshing scent. A scent that is
not
seafood!"
"It is the fragrance of herbs."
"Exactly! I added a pat of
this
to the dish!"
"Aha!
Herb butter!
Finely chopped herbs and spices are mixed into softened butter...
... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld."
"I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly...
... allowing its richness to seep into every nook and cranny of the entire dish!"
Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!
”
Seafood
Butter
Herbs
Pike
Ryo Kurokiba
Comfort Food
“Gus was just about finished with the chutney for the salmon cakes when Carmen leaned in.
"Let's experiment," she whispered, as Porter cued them back on air.
"Gus and I were just talking and we've decided to mix it up a bit," Carmen said to the camera while Gus used all her energies to prevent a scowl from forming. With a flick of the wrist, Carmen had ramped up the seasonings- a little more cilantro, some cayenne, and finally a touch of mint- and then put a clean spoon in to taste. But instead of bringing it to her mouth, she held it out to Gus.
"Mmmm," said Gus, in a practiced voice, not actually paying attention. Tasting the food, after all, was the money shot in the world of food television. Then she actually felt the flavors hit her tongue: the heat of the cayenne, the fresh bite of the mint. "This is divine," she exclaimed spontaneously.
And, like a stampede of seven-year-olds waiting for goodies at a birthday party, Troy, Aimee, and Sabrina rushed over immediately.
"Let me try!"
"Oh, this is delicious!"
"I chopped the fruit that went into this, you know. I did it."
Although the plating was a little- okay, a lot- sloppy, the group had set out a buffet of salmon cakes, fries, and Kobe beef sliders on toasty rolls by the end of the program.”
Cooking
Experimenting
Stealing Your Thunder
Seasonings
食戟のソーマ 12 [Shokugeki no Souma 12]
“I see prawns, mussels... a whole host of seafood!"
"Don't forget the perfectly ripe tomatoes and the bottle of olive oil.
Aah, I get it. It seems he is making
Acqua Pazza."
ACQUA PAZZA
A local delicacy in Southern Italy...
... Acqua Pazza is a simple yet gourmet dish of poached white fish mixed with a variety of other ingredients.
Traditional ingredients include olive oil, tomatoes and shellfish.
"Compared to many other poached or simmered dishes, it uses relatively few seasonings. Because it's so uncomplicated, the quality of the ingredients themselves comes to the forefront. It's the perfect dish to show off his superhuman eye for selecting fish."
"Not that Acqua Pazza itself is a poor choice...
... but the centerpiece of the dish must still be the pike!
Yet the ingredients he's chosen have distinct flavors that demand attention. Won't simmering them all together drown out the flavor of the fish?"
"True! It would be a waste of an in-season pike to-
Wait...
"
"Exactly.
Precisely because it
is
in season, the pike's flavor won't be drowned out.
Instead, it has the potential to become the base of the entire dish!
It's a recipe only someone with great confidence in their eye for fish could have chosen for this competition.
”
Seafood
Italian Cuisine
Pike
Acqua
Ryo Kurokiba
食戟のソーマ 33 [Shokugeki no Souma 33]
“
What an impact! Wrapped together in strips of piecrust...
... the two distinct layers of stuffing each amplify the deliciousness of the other!
The top layer is a chicken mousse! Tender, juicy cooked chicken...
... put through a food processor with heavy cream and seasonings until it was a silky-smooth puree! Its thick yet gentle savory flavor, accented with a touch of sweetness, slides across the tongue like satin!
And the bottom layer is a beef meat loaf!
Its flavors are perfectly paired with both the creamy chicken mousse and the demi-glace. What a frighteningly defined dish!"
"Okay, but he used convenience store food for all that?! There's
no way
it could be that delicious..."
"Oh, but it is. His skill elevated the ingredients to new heights."
"Um, i-it really wasn't all that much. All I did was, well...
To give the chicken mousse a more luxuriant texture, I carefully mixed in some egg whites beaten into a stiff meringue...
And then added a little mushroom paste (Duxelles) to boost its richness.
Canned mushrooms have a mild funk to them, so to get rid of that smell, I minced and sautéed them until nearly all their moisture was gone.
I also reduced some red wine as far as I could, leaving behind just its umami components, and added that to the demi-glace.
It isn't the best, but I had only cheap ingredients to work with.
What about that isn't "all that much"?!
"The main common ingredients he used were a
precooked hamburger patty, chicken salad
and a
frozen piecrust
.
They're prepackaged foods anyone can buy, designed to be tasty right out of the box. In other words...
They're average foods with completely average flavors! Use them as they are and you'll never pass this trial!
Out of all of them, he singled out the ones that could stand up to haute cuisine cooking...
... and melded them together into a harmonious whole that brought out their best qualities while eliminating anything inferior!
It's a level of quality only someone of Eishi Tsukasa's skill could reach!
”
Chicken
Mushrooms
Mousse
Eishi Tsukasa
Meat Loaf
Prepackaged
Food Wars!: Shokugeki no Soma, Vol. 1
“
I can smell the pungent scent of garlic and soy sauce coming from the eggs...
... almost as if they had been grilled!
But... the eggs are still raw!
How could he...?
It was then! When he slid the eggs across the heated oil in the skillet in that quick flip. Was that enough to infuse the raw egg with all the flavor of the seasonings?!"
"?! Wait, you can do that?"
"Heck no! If you're even the slightest bit too slow, you end up with a skillet full of half-cooked scrambled eggs."
"I've got about one second to cram all that flavor into the raw egg. And to do that, cheapo bland eggs are a better choice than high-end eggs with a strong flavor.
Can you even imagine it? All that thick, raw egg...
... practically
bursting
with the flavor of sesame oil, garlic, and roasted soy sauce.
Go on, try a bite. Then you'll understand.
Don't let it get cold.
DIG IN."
The scent of garlic and roasted spring onion...
So heavy, it's just this side of being so much you could choke.
The thickness of it all strokes the tongue.
With each bite...
... the roasted soy sauce mixes with the rice...
... while the raw egg...
...slides slickly down the throat.
”
Eggs
Souma Yukihira
Rice
Erina Nakiri
Souma And Erina
Seasonings
Food Wars!: Shokugeki no Soma, Vol. 1
“How were you able to complete this dish?"
"Easy! I used honey.
I rubbed it on the meat before we cooked it...
... and I added it into the seasonings afterward too."
I see! Honey is rich in proteinase, an enzyme that breaks down proteins. By using it as a rub on the tough cut of beef...
... he was able to tenderize it in a short period of time!
"But how did you know honey would do that?"
"When I was little, I read in a cookbook that pineapple juice could tenderize meats. But we don't often get the chance to buy whole pineapples.
So I experimented with stuff to see if anything else could do the same thing.
Of all of them, honey keeps the best and it's by far the easiest to use!
”
Honey
Seasoning
Souma Yukihira
Souma And Megumi
食戟のソーマ 7 [Shokugeki no Souma 7]
“
The typical smell from skin-on pork belly is completely erased by the spices used. All that reaches the tongue... are the mild sweetness of the fats and the zesty richness of the curry!"
"It's amazingly delicious!"
"After I parboiled, seasoned and pan seared the pork belly... I braised it in a mixture of oyster sauce, soy sauce,
Shaoxing
wine and other seasonings.
I gave it its fragrance with star anise, ginger and Sichuan pepper."
Strange. The meat is incredibly heavy and filling...
yet this dish is so easy to eat! Why?
"IT'S THE RICE!
Now I see! She mixed a dash of rock salt and Sichuan-peppercorn oil into the rice!
The refreshing scent and tongue-tingling flavor of the peppercorn oil ameliorates the oiliness of the fats...
... but its spiciness makes you want another bite of the sweet meat... it's a chain reaction!”
Spices
Pork
Rice
Curry
Ikumi Mito
Seasonings
食戟のソーマ 7 [Shokugeki no Souma 7]
“
She's using it just like Kapi, a fermented shrimp paste!
By substituting Kusaya- which has a smell several times stronger- for the Kapi, the flavor of the curry becomes that much richer. And since Kusaya is made from fish, it makes sense that it would perfectly complement the fish stock traditionally used in Laksa!
"What a robust flavor! My mouth is overflowing with the savory taste of seafood! Strangely, the more I chew, the better the smell becomes!"
"She used seasonings like lemongrass along with coconut milk to give it a more expansive flavor."
”
Seafood
Shrimp
Curry
Seasonings
Fermented
食戟のソーマ 15 [Shokugeki no Souma 15]
“
So this is what a black pepper pork bun really tastes like!"
The bun is flaky, and crispy, like a piecrust!
The juicy pork filling is seasoned with just enough black pepper to give it a good bite! All the minced green onion mixed in with it makes it even better!
The whole thing is overflowing with the mellow and meaty umami goodness of ground pork!
"IT'S SOOO GOOD!"
"Look! There it is! That's Soma Yukihira's booth!"
"Really? Interesting! Wasn't he one of the finalists in this year's Classic?"
"Hmm. This meat filling is way too weak as is. Juiciness, richness, umami... it's way short on all of those.
The bun itself is probably good enough. Maybe I should up the ratio of rib meat..."
"Yo. How're the test recipes going?
There are a whole lot of other exclusively Chinese seasonings you can try, y'know. Oyster sauce, Xo spicy seafood sauce and a whole mountain of spices.
I did a Dongpo Pork Bowl for the Classic, so I know all too well how deep that particular subject gets."
"Oh, right! Now I see it. Chinese "Ma-La" flavor is just another combination of spices!
Everything I learned about spices from my curry dish for the Prelims...
... I should be able to use in this too!
Thanks, Nikumi!"
"H-hey! Don't grab my hand like that!"
How about this?
Fresh-ground black pepper...
... and some mellow, fragrant sesame oil!
When you're making anything Chinese, you can't forget the five-spice powder. I'll also knead in some star anise to enhance the flavor of the pork!
Then add sliced green onions and finish by wrapping the mixture in the dough
”
Pork
Souma Yukihira
Chinese Food
Buns
Black Pepper
Ikumi Mito
Seasonings
食戟のソーマ 22 [Shokugeki no Souma 22]
“The core of the fragrance Hayama is trying to build...
... is
Jeneverbes
."
"Jene... verbes?"
"That means juniper berries!"
JENEVERBES (JUNIPER BERRIES)
Perhaps the only spice derived from a conifer, juniper berries have been used as a spice as far back as ancient Egypt. They have been found in multiple pharaohs' tombs, including King Tut's.
In the Middle Ages, juniper berries were added to distilled malt wine to make
Jenever,
the direct predecessor to gin.
The berries have a piney tang that, as they mature, gains citrusy sweet notes and a fresh herby scent, making it a spice with a complex and layered aroma.
"Add milk and flour to bear stock to make a thick and creamy roux, and then let it simmer.
When it has turned fragrant and golden brown, add the seasonings and spices...
... to make a perfect, fragrant gravy to adorn my fried bear!”
Berries
Bear
Gravy
Juniper
Akira Hayama
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them
people
Come
More
World
Real
Stan
Neve
less
Because
Though
Where
Ying
Itä
Right
Heart
Said