Bite Of The Mango Quotes

i gut fruit with my mouth push tongue into black belly of papaya peel lychee with teeth bite into ripe pear suck on stone of mango all of this, over the kitchen sink barefoot middle of winter sticky hands pushing hair away from face moaning into sweet flesh the whole time your name flat against the roof of my mouth.

Sleepless late that night, his mind still tumbling with conflicts, he recalled something Omoro had said once when Kunta had refused to let go of a choice mango after Lamin begged for a bite: “When you clench your fist, no one can put anything in your hand, nor can your hand pick up anything.

Everyone else bites pita, but with my darling, the pita bites back,” said Aviva.

When our lives feel like an interminable chain of longing - when nothing satisfies us the way we thought it might - often the first link in the chain is not being fully present. Here's how it works: imagine eating an apple. If you do so paying very little attention to the sight of it, the feel, the smell and the taste, then eating the apple isn't likely to be a fulfilling experience. Becoming aware of a mild discontent, you're likely to blame the apple for being boring and commonplace...You may begin to think, 'If only I could have a banana, then I'd be happy!' You find a banana, but you eat it in the same distracted or inattentive way, so again you end up feeling unsatisfied. But instead of realizing that you weren't paying attention to the experience of eating the banana, you start to think, 'My life is just too prosaic; how could anybody be happy with apples and bananas? What I need is something exotic. I need a mango. Then I'd be happy.' With some effort, you find your mango. The first few bites are wonderful; this is a fresh sensation...Soon, however, you're finishing off the exotic mango in just the same distracted, preoccupied way you ate the prosaic apple and the banana, and once again you're left with a feeling of dissatisfaction, of yearning...That's how an 'interminable chain of longing' gets forged. Concentration is what breaks the chain.

While taste conveys the complexity of life, a good chef should keep in mind that food can have a meaning that is often not apparent but affects the palate nonetheless. For example, the "A1 sauce" is now very popular in America. I have tried it. It is very good. What is not understood is that when one takes a bite of a steak that has been smothered in "A1," as the sauce was proclaimed by King George IV, they are eating history. The combination of malt vinegar, dates, mango chutney, apples and orange marmalade all serve as a reminder that the United States was settled by England and will always be England's. The bold combination of malt vinegar and orange marmalade- England's lifeblood- and those flavors of England's conquered- mango from India and apples so strongly identified with America- cannot be ignored.

Do you remember the mangoes?" she asked. She thought she was whispering but the scratching of the pen nib stopped. "You must remember them." She could hear him push the chair away from his desk, slowly stand and then lean against the wall. The floorboards creaked. "The mangoes?" she asked again. She could hear him breathing. He cleared his throat and then, quietly, said, "They were sweet, were they not?" "It was a sweetness more intense than anything I have ever known." And then the room fell quiet. The two sat listening to the familiar sound of each other's breath. Without words, there was comfort: a sonata, tone poem of silence and knowing. After a time, Escoffier said, "The Hindus believe that mangoes are a true sign that perfection is attainable." She thought of the mangoes with their smooth marbled skin, the carmine and field grass green of them, and then the flesh itself, that vivid orange, and then, each bite, the juice sliding down her arm.

While the others tended the flowers outside, the kitchen was her garden, where feasts and banquets bloomed. At twenty-six, she couldn't imagine ever loving anything as much as cooking. Nothing fancy though; no big white plates and tiny morsels. Candy cooked to feed the soul. Flavor and quantity were of equal importance. She had become Thornfield's resident cook when she dropped out of high school and convinced June she was safe with knives. It's in your blood, Twig said after a bite of her first cassava cake, fresh from the oven. These are your gifts, June said when Candy served her first platter of spring rolls with mango chutney, made from homegrown vegetables and herbs. It was true; when she was cooking or baking, it was almost as if a deeper, hidden knowledge took over her hands, her instincts, her tastebuds. She thrived in the kitchen, spurred by the idea that maybe her mother was a chef, or her father a baker. Cooking soothed the incision-like cut she felt inside whenever she thought that she might never know.

Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.

A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!

Imagine that you have a big juicy golden yellow mango. You’re just about to bite into it when a thought of its origin crosses your mind. Some wonderful farmer, many years ago planted a seed. Like rearing a tiny baby, the farmer tended to his mango saplings with love and care. He used the right kind of soil, a large quantity of water, the best of fertilizers and perfect sunlight. His joy knew no bounds as he watched the seed transform first into a tender green sapling and then into a tree. He protected it like his own baby. A few years later, the tree started flowering and bore small raw mangoes. With the passage of time, the mangoes turned ripe and golden. Then, with gentle wrinkled hands the farmer plucked the mangoes, laid them softly over the basket and carried them to town. From the village to the town, from the farmer to the shopkeeper, traversing through unknown destinations over thousands of miles the mango finally reached your super-store. The love and the labour of so many individuals along with total support from the eco-system have all come together to give birth to this lovely mango. You spotted it the next day, paid for it and now it rests in your hands. As you sink your teeth and bite the mango, you realize that you are lucky to taste the loveliest and juiciest of mangoes. Just like the mango, everything in life is a culmination of the efforts, love and contribution of many people. Can you ever put a price on the many elements which have gone into the divine creation of the mango? You have taken it so much for granted that you don’t realize how expensive it will be to produce even a single mango. And you got it so cheap. How much will you cherish when you bite a mango and know that its worth is hundreds of thousand rupees. And this is the same with everything that we buy or use. Next time when you get dressed, wear your watch, grab your mobile phone or travel by car, realize that their essential value is worth a million dollars. Not only will you be able to enjoy all those to the fullest, but also you will stop complaining about the high cost.

Ever the efficiency expert, Phil had a knack for turning my empty bottles of Snapple Mango Madness into his personal porta-potties on our road trips. I'd get all fiery, but then I'd realize the hilarity of it all. My once Mango Madness was transformed into Golden Madness.

The Bite of the Mango,

She collects a tray from the kitchen: arranges almond and mango cream puffs, brown sugar lace cookies, and miniature napoleons of vanilla and guava: fleeting breaths of pate a choux and buttercreams that dissolve in single bites.

I had a dream where I was in a place that served steak and mashed potatoes and the soup! The pasta soup was heavenly even better than my mother’s homemade recipe. Every spoonful of the soup reminded me of the sun. The mashed potatoes were so smooth that they could slide down my gullet. The steak was medium-rare, my favorite, and every bite reminded me of the steak my mom made but it was one hundred and one times better.  And there was also iced tea and every sip of it felt refreshing like a cold, winter morning with the sun shining merrily and my mom and I throwing snowballs at each other. I  ate and drank until I could eat no more. I felt as if my stomach was about to combust. But then in came the tiramisu. It was better than anything I had ever tasted. The rich smell of coffee wafted up from it. It reminded me of the coffee shop my mom went to when I was little. Despite the fact that my stomach was about to explode I managed to fit in three more slices of tiramisu before I could eat no more. But then came the Ice cream. It was my favorite flavor, mango. The ice cream was silky and sweet. It was like I was on a sunny June morning, a ray of sunlight shining in my face. The sensation intensified as mango juice dribbled down my chin like sunlight itself. I managed six scoops before I was sure my belly would explode. Every moment of eating the ice cream was sunsational. Finally came the float. It was vanilla ice cream on top of some Fanta even though my mom insisted root beer was one hundred times better. It tasted amazing. It was like the early spring making our ice crack in the pond on which my mother and I go ice skating every winter. It was happy but also sad at the same time as if my old life called back for me.

I know you don't like mangoes." A faint curl of humor danced on his lips. "You know?" How? How did he know this? "I've been feeding you this whole time, remember?" With his hot buttered voice, it sounded dirty, illicit. "I remember." I sounded far too breathless. He clearly noticed, that small private smile moved to his eyes. "You never eat the mango slices when I put them in any meals." Understanding hit me, and I recalled that while I'd had breakfast fruit trays with mangoes, they'd stopped being included after the second time. Wide eyed, I silently gaped back at him. Lucian's long clever fingers delicately picked up a cream puff. "Which is why I made some of these with vanilla-ginger cream." Had I been gaping before? My mouth fell wide open. Behind me, I heard Dougal sigh, as if impressed. But I could only stare at Lucian, who looked smug but oddly shy as well. "You did that for me?" I croaked. His broad shoulder moved under his jacket. "That, and the combination of vanilla, ginger, and mango mirrored what Delilah and Saint had wanted in their original cake." I could fall for this man. Fall hard. Maybe I already had, because my heart was too big, beating too fast. He gave me another small, barely there smile, his pale eyes gleaming with something soft and intent. "Come now, honeybee," he murmured. "Try my cream." I sputtered out a shocked laugh, and my face flamed, but as he'd commanded, I opened my mouth. Lucian's nostrils flared. His hand shook a little as he lifted the cream puff and placed it one the edge of my lips. I opened my mouth wider, my tongue flicking out for that first sweet taste. Rich, almost nutty caramel, the gentle crust of pastry, a burst of smooth light cream with a hint of vanilla and ginger spice. Slowly, I chewed, my eyes locked with his, my body tight, and my mouth in heaven. He stayed with me, feeding me another bite, cream getting on his thumb. My tongue slipped over the blunt end, and he grunted. Hard.

7. SUSHI IS ABOUT THE FISH, IDIOTS Sushi is raw fish, Fresh, oily, fatty, delicate, slightly cool, thinly sliced or expertly cubed sections of the delicious nectar of the sea. That’s the whole point of sushi. When you eat rolls slathered with cream cheese, fried onions, flavored mayonnaise, syrup, tempura shrimp poppers, mango chutney, and deep-fried marshmallows, you are missing the entire point of sushi and should just go eat at Applebee’s. (Especially on “Wings ‘n’ Waffles Wednesdays.”) When you roll your piece of sushi in a pool of salty soy sauce, stack a pile of ginger on top of your fish, or wipe the entire surface of the sushi with ewasabi, you are committing a crime against a fish, the ocean, and even the great Poseidon himself. Eat a delicious raw piece of fish, wrapped in a tiny belt of seaweed on a small bed of fluffy rice. Stir a little bit of wasabi into the soy sauce and let a small amount graze the fish itself (without using your rice as a soy sauce sponge). Enjoy the piece in one single bite, and savor the glorious explosion of seafood goodness. You’re welcome, America. And Japan.

Do you remember when you told me that you’d bought something ridiculously luxurious, and it was a mango?” he asks. “I was so fucking jealous of you. I wished that I could feel what that was like. I wanted to want something like that. I wanted to have that so badly.” I don’t have answers to any of his problems. I don’t even have solutions to mine. But this one thing? This, I can handle. “Come on,” I say. “Let’s get some mangoes.” We pull off the freeway a few miles later and follow the computer’s directions to a little grocery store. Fifteen minutes later, we’re sitting in a rest stop, cutting our mangoes to bits. “Here,” I tell him. “Trade me. Pretend you’re me. Let me tell you what it was like when I had that mango.” He shuts his eyes obligingly. “I didn’t have a lot of money,” I tell him. “And that meant one thing and one thing only—fried rice.” He smiles despite himself. “Kind of a stereotype, don’t you think?” “Whose stereotype? Rice is peasant food for more than half the world. It’s easy. It’s cheap. You can dress it up with a lot of other things. A little bit of onion, a bag of frozen carrots and peas. A carton of eggs. With enough rice, that can last you basically forever. It does for some people.” “It actually sounds good.” “If you have a decent underlying spice cabinet, you can break up the monotony a little. Fried rice with soy sauce one day. Spicy rice the next. And then curry rice. You can fool your tongue indefinitely. You can’t fool your body. You start craving.” He’s sitting on the picnic table, his eyes shut. “For me, the thing I start craving first is greens. Lettuce. Pea shoots. Anything that isn’t coming out of a bag of frozen veggies. And fruit. If you have an extra dollar or two, you buy apples and eat them in quarters, dividing them throughout the day.” I slide next to him on the table. The sun is warm around us. “But you get sick of apples, too, pretty soon. And so that’s where I want you to imagine yourself: sick to death of fried rice. No respite. No letting up. And then suddenly, one day, someone hands you a debit card and says, ‘Hey. Here’s fifteen thousand dollars.’ No, I’m not going to buy a stupid purse. I’m going to buy this.” I hold up a piece of mango to his lips. He opens his mouth and the fruit slides in. His lips close on my fingers like a kiss, and I can’t bring myself to draw away. He’s warmer than the sun, and I feel myself getting pulled in, closer and closer. “Oh, God.” He doesn’t open his eyes. “That’s so good.” I feed him another slice, golden and dripping juice. “That’s what it felt like,” I tell him. “Like there’s a deep-seated need, something in my bones, something missing. And then you take a bite and there’s an explosion of flavor, something bigger than just the taste buds screaming, yes, yes, this is what I need.” I hand him another piece of mango. He bites it in half, chews, and then takes the other half. “That’s what it felt like,” I say. “It felt like I’d been starving myself. Like I…” He opens his eyes and looks at me. “Like there was something I needed,” I say softly. “Something I’ve needed deep down. Something I’ve been denying myself because I can’t let myself want it.” My voice trails off. I’m not describing the taste of mango anymore. My whole body yearns for his. For this thing I’ve been denying myself. For physical affection. For our bodies joined. For his arms around me all night. It’s going to hurt when he walks away. But you know what? It’ll hurt more if he walks away and we leave things like this, desperate and wanting, incomplete. My voice drops. “It’s like there’s someone I’ve been denying myself. All this time.

Yes.” His voice is hoarse in response. “That. Always that.” And he slides his arm around me, pulls me close, and kisses me. He tastes sweet like mango. Like he’s bigger than my taste buds, like he’s precisely the luxury I have been craving. I let my eyes shut and tilt my head back, falling into his embrace. And I know, despite all the constellations placed in the sky as warning, why all those Greek maidens gave it up in the end. It’s because all the pain is worth it for this one moment. His tongue is sure against mine, touching me with insistent strokes. His hand clamps around me, holding me in place. And he holds me like I matter, like I’m the entire world. “I can’t touch you,” I say. “My hands are sticky.” “That,” he says, “is what washing machines are for.” He reaches out and takes hold of my fingers and then, very deliberately, he wipes them on his shirt. The sun is hot against my shoulders; Blake is sweet to the taste and tempting to the touch. I’m not sure how long we stay there, kissing in the sun and the wind, stopping only long enough to feed each other bites of fruit. Long enough for me to touch him all over, to feel his body hard and lean through his shirt. The air smells of new beginnings—crisp and clear, untouched by any worries. He touches me like the middle of the story, strong and sure. But despite the mango on his tongue, he tastes almost bittersweet, because the end is coming. It’s coming, but it’s not here. Not yet. “Let’s get home,” I tell him. “Let’s go home and find a bed.” I glance over at Blake. He’s driving. For the first time in…I’m not sure how long, he looks completely calm. As if he’s finally in place. And for all the turmoil I feel inside, I sense it too. That hint of calmness, as if in a sea of things that have gone wrong, this one thing is right.

We have fresh mozz, heirloom tomatoes, basil, and a sprinkling of goat cheese on your panini. It was warm at one point this evening, but the flavors only get better as you let them moosh." "Moosh?" My stomach rumbled as I unwrapped the sandwich. "Sounds technical." I stopped talking because my first bite demanded a respectful silence. The crunch of crispy exterior gave way to an extroverted, summery flavor: notes of salt and a splash of bright tomato, still-warm mozzarella... I heard a sigh escape my lips and saw Kai thoroughly enjoying my enjoyment. "This," I said, mouth still full, "is perfect." His eyes widened around his own bite of panini. Blotting his chin with a napkin, he said, "Good. That's what I was aiming for." He pointed to a collection of plastic containers. "After you've regained your composure, we also have my grandmother's famous new potato salad with bacon and cider vinaigrette, sliced mango and strawberries, and a triple-layer chocolate cake for dessert.