Famous Cook Quotes

I've traveled the world twice over, Met the famous; saints and sinners, Poets and artists, kings and queens, Old stars and hopeful beginners, I've been where no-one's been before, Learned secrets from writers and cooks All with one library ticket To the wonderful world of books.

Today, women in general are more likely to do housework than men—cooking and cleaning. But why is that? Is it because women are born with a cooking gene or because over years they have been socialized to see cooking as their role? I was going to say that perhaps women are born with a cooking gene until I remembered that the majority of famous cooks in the world—who are given the fancy title of “chef”—are men.

The sharper your knife, the less you cry...for me, it also means cutting those things that get in the way of your passion and living your life the way it is meant to be lived.

A French poet famously referred to the aroma of certain cheeses as the ‘pieds de Dieu’—the feet of god. Just to be clear: foot odor of a particularly exalted quality, but still—foot odor.

You can’t hurry love, and you can’t rush puff pastry, either. You can knead too much, and you can be too needy. Always, warmth is what brings pastry to rise. Chemistry creates something amazing; coupled with care and heat, it works some kind of magic to create this satisfying, welcoming, and nourishing thing that is the base of life.

I didn't start cooking until I was thirty-two. Until then, I just ate. - Julia Child

Did you tackle that trouble that came your way With a resolute heart and cheerful? Or hide your face from the light of day With a craven soul and fearful? Oh, a trouble's a ton, or a trouble's an ounce, Or a trouble is what you make it. And it isn't the fact that you're hurt that counts, But only how did you take it? (Excerpt from "How Did You Die?")

Living is like driving," my grandmother used to say. "You have to pick a lane." Have I chosen the right lane? It feels like this place, this moment in time, lies exactly halfway between my past and my future.

Vous perdez votre temps! (You're wasting your time.)

Don't forget, taste, taste, taste.

Eternity is a ham and two people” (also given as “Eternity is two people and a ham") is an old quip from the days when a ham was huge—far more than two people could finish. Irma Rombauer mentions this line in her famous cookbook, The Joy of Cooking.

With that, I lost a job I was desperate to quit.

I'm a woman; in so many ways I've been programmed to please. I took the job and spent time hunkered over figures, budgets, charts, and fiscal-year projections. I tried, but I hated it. "Working at a job you don't like is the same as going to prison every day," my father used to say. He was right. I felt imprisoned by an impressive title, travel, perks, and a good salary. On the inside, I was miserable and lonely, and I felt as if I was losing myself. I spent weekends working on reports no one read, and I gave presentations that I didn't care about. It made me feel like a sellout and, worse, a fraud. Now set free, like any inmate I had to figure out what to do with the rest of my life.

Working at a job you don't like is the same as going to prison every day," my father used to say.

Reyes,” she said, stars in her eyes. “He likes my cinnamon rolls.” “I can’t believe this. You’re cheating on me with Reyes? You’ve been making him your famous cinnamon rolls while I’ve been stuck in a hell dimension, longing for the ability to chew my toenails just for something to do?” Amber whisked by us. “And enchiladas. He loves her enchiladas.” “Cook!” The sting of a thousand traitorous daggers pierced my heart. “I’m telling Uncle Bob.

Chefs are magicians in white, accomplished at slight of hand.

An emperor walks with his court through many fields of roses until they come to a barren spot. There he sees one rose. "It's the most beautiful rose I've ever seen!" the emperor cries. Those walking with him point out that he'd just been through a field of similar roses. "Yes, but THIS one I can see.

I'll tell you something about tough things. They just about kill you, but if you decide to keep working at them, you'll find the way through. On the Food Network they have these shows where cooks have to put a meal together with all these weird ingredients. That's a lot like my life-dealing with things you wouldn't think ever go together. But a good cook can make the best meal out of the craziest combinations.

I am not so much fun Anymore; Couldn’t carry the role of ingenue In a bucket, you say, laughing. And I want to punch you. I was never innocent, but Thanks to you I know things I wish I did not remember. You don’t like it When I talk to the man myself, Specifying quantities and Give him the money Instead of giving it to you And letting you take care of it. You keep asking me, Where’s the dope? Until I finally say, I hid it. The look you give me is Pure bile. Well, fuck you. This isn’t like Buying somebody a drink. You don’t leave your stash out Where I might find it. Finally I think I’ve made you wait Long enough, So I get out the little paper envelope And hand it to you. You are still in charge of This part, so you relax. Performing your junky ritual with Your favorite razor blade, until I ask you how to calculate my dose So I won’t O.D. when I do this And you’re not around. Then you really flip. You tell me it’s a bad idea For me to do this with other people. ** Was it such a good idea For me to do it with you? Do you wait for me to turn up Once every three months So you can get high? Is this our version of that famous Lesbian fight about Nonmonogamy? Let me tell you what I don’t like. I don’t like it when you Take forever to cut up brown powder And cook it down and Suck it up into the needle And measure it, then take Three times as much for yourself AS you give me. I don’t like it when you Fuck me After you’ve taken the needle Out of my arm. You talk too much And spoil my rush. All I really want to do Is listen to the tides of blood Wash around inside my body Telling me everything is Fine, fine, fine._ And I certainly don’t want to Eat you or fuck you Because it will take forever To make you come, If you can come at all, And by then the smack will have worn off And there isn’t any more. I’m trying to remember What the part is that I do like. I think this shit likes me A lot more than I like it. Now you’re hurt and angry because I don’t want to see you again And the truth is, I would love to see you, As long as I knew you were holding. So you tell me Is this what you want? I bet it was what you wanted All along.

In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: "Anyone can cook." But I realize, only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more.

You’re quite the spirited dancer,” Gabrielle told Jason as they walked leisurely around the dance floor. “You never did tell me the name.” “It’s called the tango,” Jason said. “Is it well known, in your world?” “It’s probably the most famous dance there is. It was my older sister who taught me to dance. I wasn’t very interested until my father gave me some sage advice. He told me that if I wanted to be successful in love, I needed to learn three things. How to dance, how to cook, and how to keep my damn mouth shut.” “How did that work out?” “Well,” Jason said, “I can dance and I can cook.

Years later, when Julia was famous she would often receive letters from people who asked not simply how they might learn to cook. They already knew the answer: The owned her cookbooks, but they were yearning to know how they might become passionate about it. She always answered the same thing: Go to France and eat.

The physicist Max Planck famously said that science advances one funeral at a time. He meant that only when one generation passes away do new theories have a chance to root out old ones. This is true not only of science. Think for a moment about your own workplace. No matter whether you are a scholar, journalist, cook or football player, how would you feel if your boss were 120, his ideas were formulated when Victoria was still queen, and he was likely to stay your boss for a couple of decades more?

Black seamen - or "Black Jacks" as African sailors were known - enjoyed a refreshing world of liberty and equality. Even if they were generally regulated to jobs such as cooks, servants, and muscians and endured thier fellow seamen's racism, they were still freemen in the Royal Navy. One famous black sailor wrote, "I liked this little ship very much. I now became the captian's steward, in which I was very happy; for I was extremely well treated by all on board, and I had the leisure to improve myself in reading and writing.

Wine has a powerful effect on the ability to speak a foreign language. In my current state, I’m certain I speak fluently.

Captain James Cook was famously credited with conquering scurvy (vitamin C deficiency) by bringing barrels of sauerkraut with him to sea and feeding it to his crews daily.

Cooking is about life. It gives us what we need to keep going, and it gives us something to share with other people.

He's going to be famous. He's just so out there

He devoured morning shows, daytime shows, late-night talk shows, soaps, situation comedies, Lifetime Movies, hospital dramas, police series, vampire and zombie serials, the dramas of housewives from Atlanta, New Jersey, Beverly Hills and New York, the romances and quarrels of hotel-fortune princesses and self-styled shahs, the cavortings of individuals made famous by happy nudities, the fifteen minutes of fame accorded to young persons with large social media followings on account of their plastic-surgery acquisition of a third breast or their post-rib-removal figures that mimicked the impossible shape of the Mattel company’s Barbie doll, or even, more simply, their ability to catch giant carp in picturesque settings while wearing only the tiniest of string bikinis; as well as singing competitions, cooking competitions, competitions for business propositions, competitions for business apprenticeships, competitions between remote-controlled monster vehicles, fashion competitions, competitions for the affections of both bachelors and bachelorettes, baseball games, basketball games, football games, wrestling bouts, kickboxing bouts, extreme sports programming and, of course, beauty contests.

Jobs had been famously stingy when it came to charities, arguing that the most charitable thing he could do was increase Apple’s value so that shareholders had more money to give away to the causes of their choice

I can’t help but be attracted to pregnant women. Unless they’re malnourished. I’ll see a malnourished pregnant woman on the subway sometimes, big in the belly but with stick-figure arms and hair like a rat’s, and I want to buy her a space heater. I want to yell at her parents. I remember going up to this real malnourished-looking pregnant lady on the G train one time and asking her if she’d like a free dinner at Junior’s. She couldn’t believe I was trying to pick her up on the G train, a pregnant woman with a ring on her finger. I hadn’t noticed the ring. It was one hell of a big ring. I tried to convince her that I wasn’t trying to pick her up. I offered to give her fifty bucks for cooking oil. That just made matters worse. Turns out she was a famous model. I’ve seen her on billboards.

She thought of the famous Arctic explorers crossing flat white lands of ice, and Captain Cook sailing to the Pacific, and the men who had started and fought wars over the centuries, and all that male energy going outward, seeking to conquer, seeking to own. And she had gone inward in a way, into the confines of a neglected old house, not even truly a home anymore. She had seen the thing right under everyone's eyes, and she hadn't let it go or been subsumed by the rigours of daily life. She had made space for that discover in the midst of a most contained life, the life that the world seemed bent on handing her.

What was once an anonymous medium where anyone could be anyone—where, in the words of the famous New Yorker cartoon, nobody knows you’re a dog—is now a tool for soliciting and analyzing our personal data. According to one Wall Street Journal study, the top fifty Internet sites, from CNN to Yahoo to MSN, install an average of 64 data-laden cookies and personal tracking beacons each. Search for a word like “depression” on Dictionary.com, and the site installs up to 223 tracking cookies and beacons on your computer so that other Web sites can target you with antidepressants. Share an article about cooking on ABC News, and you may be chased around the Web by ads for Teflon-coated pots. Open—even for an instant—a page listing signs that your spouse may be cheating and prepare to be haunted with DNA paternity-test ads. The new Internet doesn’t just know you’re a dog; it knows your breed and wants to sell you a bowl of premium kibble.

In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the *new*. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new: an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook." But I realize, only now do I truly understand what he meant. Not everyone can become a great artist; but a great artist *can* come from *anywhere*. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more.

Did you ever hear the famous story about breakfast on the day Mother and Father were leaving for Sweden to accept the Nobel Peace Prize? It was in The Saturday Evening Post one time. Mother cooked a big breakfast. And then, when she cleared off the table, she found a quarter and a dime and three pennies by Father's coffee cup. He'd tipped her.

Pastry is like people . . . You can't hurry love, and you can't rush puff pastry either. You can knead too much, and you can be too needy. Always, warmth is what brings pastry to rise. Chemistry creates something amazing; coupled with care and heat, it works some kind of magic to create a satisfying, welcoming, and nourishing thing that is the base of life.

Living is like driving,' my grandmother used to say. 'You have to pick a lane.' Had I chosen the right lane? It feels like this place, this moment in time, lies exactly halfway between my past and my future. It's too late to change back. When I return to Paris on Monday, I must really start living there. So far, I've barely ventured outside of my apartment, except to go to school.

Out of all of the meats you can get from a cow... ... the tail meat has the most gelatin! Season the oxtail with salt and pepper, dust it with flour and sear it in a frying pan to give it a good color, and then set it to simmer until it's good and tender. That way, by the time it has thoroughly soaked up the demi-glace sauce... ... all of the sticky gelatin in it will have begun to melt out... ... giving the meat a decadently chewy and gooey texture! That, together with the demi-glace sauce, creates a much richer taste experience. He found a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso! That was Hisako's idea! Oxtail does not come close to the famously luxuriant texture of turtle meat, of course... ... but the gelatin it does contain is perfect for a beef stew!

My mother always says, 'Eighty percent of what you worry about never happens anyway.'...So much of life is a farce, in both meanings of the word. Much of our life is made up of situations one might find in a traditional comedy - misunderstandings, wrong expectations, and odd situations that, in retrospect, seem quite amusing. How much of what happens is just stuff? Of course, there is always that other 20 percent.

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

In cultural production, Levi-Strauss famously declares, food is both good to eat (bonne a manger) and good to think with (bonne a penser). He means this literally: cooking food begets the idea of heating for other purposes; people who share parts of a cooked deer begin to think they can share parts of a heated house; the abstraction "he is a warm person" (in the sense of "sociable") then becomes possible to think.14 These are domain shifts.

Hyacinth let her voice grow even louder. “Mama is amazing and the best cook and baker and her food is delicious! And Papa is the best papa in the world! And you are mean and you make us all feel bad about ourselves and you never have anything good to say about anyone. And you won’t go to Mama’s bakery, and I think it’s because you’re afraid to see that Mama is following her dream. And Oliver is great at basketball and he’s smart too, and Isa is the best violin player and is one day going to be the most famous violinist and tour all over Europe, and Jessie will study important science things and help the world be a better place, and I don’t know what Laney is going to do but she’s going to be amazing at whatever she does because she is the nicest person to ever live and gets along with everyone. So stop making us feel bad about ourselves and if you don’t have something nice to say, then don’t say anything at all!

Behind the counter, owner-cook Jim Bo Sweeny darted from flipping crab cakes on the griddle to stirring a pot of creamed corn on the burner to poking chicken thighs in the deep fryer, then back again. Putting piled-high plates in front of customers in between. People said he could mix biscuit dough with one hand while filleting a catfish with the other. He offered up his famous specialty- grilled flounder stuffed with shrimp served on pimento-cheese grits- only a few times a year. No advertising needed; word got out.

Now, I famously hate salad bars. I don’t like buffets (unless I’m standing on the serving side: buffets are like free money for cost-conscious chefs). When I see food sitting out, exposed to the elements, I see food dying. I see a big open petri dish that every passing serial sneezer can feel free to drool on and fondle with spittle-flecked fingers. I see food not held at ideal temperature, food rotated (or not) by person or persons unknown, left to fester in the open air unprotected from the passing fancies of the general public.

As a cook I generally believe that you can tell a lot about people by what they keep in their refrigerators. What comforts them, what they need to have on hand to sustain them. Bon Appétit magazine publishes an interview with a different famous person each month, and often the interviewer will ask the celebrity to name three things that can always be found in his or her refrigerator. The answers are generally too finely crafted to be believable. "A bottle of Stoli, fresh raspberries, and beluga caviar," or, "San Pellegrino, fresh figs, and key limes.

Eliot's understanding of poetic epistemology is a version of Bradley's theory, outlined in our second chapter, that knowing involves immediate, relational, and transcendent stages or levels. The poetic mind, like the ordinary mind, has at least two types of experience: The first consists largely of feeling (falling in love, smelling the cooking, hearing the noise of the typewriter), the second largely of thought (reading Spinoza). The first type of experience is sensuous, and it is also to a great extent monistic or immediate, for it does not require mediation through the mind; it exists before intellectual analysis, before the falling apart of experience into experiencer and experienced. The second type of experience, in contrast, is intellectual (to be known at all, it must be mediated through the mind) and sharply dualistic, in that it involves a breaking down of experience into subject and object. In the mind of the ordinary person, these two types of experience are and remain disparate. In the mind of the poet, these disparate experiences are somehow transcended and amalgamated into a new whole, a whole beyond and yet including subject and object, mind and matter. Eliot illustrates his explanation of poetic epistemology by saying that John Donne did not simply feel his feelings and think his thoughts; he felt his thoughts and thought his feelings. He was able to "feel his thought as immediately as the odour of a rose." Immediately" in this famous simile is a technical term in philosophy, used with precision; it means unmediated through mind, unshattered into subject and object. Falling in love and reading Spinoza typify Eliot's own experiences in the years in which he was writing The Waste Land. These were the exciting and exhausting years in which he met Vivien Haigh-Wood and consummated a disastrous marriage, the years in which he was deeply involved in reading F. H. Bradley, the years in which he was torn between the professions of philosophy and poetry and in which he was in close and frequent contact with such brilliant and stimulating figures as Bertrand Russell and Ezra Pound, the years of the break from his family and homeland, the years in which in every area of his life he seemed to be between broken worlds. The experiences of these years constitute the material of The Waste Land. The relevant biographical details need not be reviewed here, for they are presented in the introduction to The Waste Land Facsimile. For our purposes, it is only necessary to acknowledge what Eliot himself acknowledged: the material of art is always actual life. At the same time, it should also be noted that material in itself is not art. As Eliot argued in his review of Ulysses, "in creation you are responsible for what you can do with material which you must simply accept." For Eliot, the given material included relations with and observations of women, in particular, of his bright but seemingly incurably ill wife Vivien(ne).

Edison’s famous “invention” of the incandescent light bulb on the night of October 21, 1879, improved on many other incandescent light bulbs patented by other inventors between 1841 and 1878. Similarly, the Wright brothers’ manned powered airplane was preceded by the manned unpowered gliders of Otto Lilienthal and the unmanned powered airplane of Samuel Langley; Samuel Morse’s telegraph was preceded by those of Joseph Henry, William Cooke, and Charles Wheatstone; and Eli Whitney’s gin for cleaning short-staple (inland) cotton extended gins that had been cleaning long-staple (Sea Island) cotton for thousands of years.

Despite the complexity and variety of the universe, it turns out that to make one you need just three ingredients. Let’s imagine that we could list them in some kind of cosmic cookbook. So what are the three ingredients we need to cook up a universe? The first is matter—stuff that has mass. Matter is all around us, in the ground beneath our feet and out in space. Dust, rock, ice, liquids. Vast clouds of gas, massive spirals of stars, each containing billions of suns, stretching away for incredible distances. The second thing you need is energy. Even if you’ve never thought about it, we all know what energy is. Something we encounter every day. Look up at the Sun and you can feel it on your face: energy produced by a star ninety-three million miles away. Energy permeates the universe, driving the processes that keep it a dynamic, endlessly changing place. So we have matter and we have energy. The third thing we need to build a universe is space. Lots of space. You can call the universe many things—awesome, beautiful, violent—but one thing you can’t call it is cramped. Wherever we look we see space, more space and even more space. Stretching in all directions. It’s enough to make your head spin. So where could all this matter, energy and space come from? We had no idea until the twentieth century. The answer came from the insights of one man, probably the most remarkable scientist who has ever lived. His name was Albert Einstein. Sadly I never got to meet him, since I was only thirteen when he died. Einstein realised something quite extraordinary: that two of the main ingredients needed to make a universe—mass and energy—are basically the same thing, two sides of the same coin if you like. His famous equation E = mc2 simply means that mass can be thought of as a kind of energy, and vice versa. So instead of three ingredients, we can now say that the universe has just two: energy and space. So where did all this energy and space come from? The answer was found after decades of work by scientists: space and energy were spontaneously invented in an event we now call the Big Bang.

If you want waiters in tuxedos with white linen cloths over their arms, menus with unpronounceable words all over them, and high-priced wines served in silver ice buckets when you go out for Italian food, our little restaurant is not the place to come. But if you mostly want good, solid, home-cooked pasta with tasty sauces made with real vegetables and spices by a real Italian Mama and will trade white linen for red-and-white checked plastic tablecloths, you'll like our place just fine. If you're okay with a choice of just two wines, red or white, we'll give you as much of it as you want, from our famous bottomless wine bottle — free with your dinner. This restaurant owner took competitive disadvantages and turned them into a good, solid, “fun” selling story.

Livia had burnt the onions. And not just any onions, but the ones in her famous sugo alla genovese, that wonderful sauce of reduced onions, flavored with beef stock, celery and chopped parsley, that together with pummarola and ragù form the holy trinity of Neapolitan pasta sauces. To make a true genovese the onions have to be cooked for around five hours over the gentlest heat, stirring occasionally to prevent them from sticking to the bottom of the pan and splashing them with water whenever they look like they are drying out. Onions are remarkable things, for cooked like this they lose almost all their familiar oniony taste and become an intensely sweet, aromatic jam, yet if a single piece happens to burn in the cooking, the acrid taste will permeate the whole dish.

I began by preparing my pasta: my deft fingers forming the intricate shapes of rigatoni, ravioli, spiralli, spaghetti, cannelloni, and linguini. Then I would brew sauces of sardines, or anchovies or zucchini or sheep's cheeses, of saffron, pine nuts, currants, and fennel. These I would simmer in the huge iron cauldrons, which were constantly bubbling above the fire. My pasta dishes, I have to say, were famous throughout the province, and the scent of my sauces carried by the breeze was sufficient to fill a poor man's stomach. I also kneaded bread and produced the finest pane rimacinato, the most delicious ciabatta and focaccia that had ever been tasted in the region. Sometimes I would add wild thyme to the dough, or fragrant rosemary; plucked fresh from the hedgerow, with the dew still on the leaves.

He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.

For the lady’s husband to become actively jealous was considered both doltish and dishonorable, a breach of the spirit of courtesy. Yet the record suggests that this was a fairly common occurrence and one of the occupational hazards of being a troubadour. The most famous crime passionnel of the epoch was the murder of Guilhem de Cabestanh, a troubadour knight whose love for the Lady Seremonda aroused the jealousy of her husband, Raimon de Castel-Roussillon. The story goes that Raimon killed Guilhem while he was out hunting, removed the heart from the body, and had it served to his wife for dinner, cooked and seasoned with pepper. Then comes the great confrontation: “And when the lady had eaten of it, RAimon de Castel-Roussillon said unto her: “Know you of what you have eaten?’ And she said, ‘I know not, save that the taste thereof is good and savoury.’ Then he said to her that that she had eaten of was in very truth the head of SIr Guilhem of Cabestanh, and caused the head to be brought before her, that she might the more readily believe it. And when the lady had seen and heard this, she straightway fell into a swoon, and when she was recovered of it, she spake and said: “Of a truth, my Lord, such good meat have you given me that never more will I eat of other.” THen he, hearing this, ran upon her with his sword and would have struck at her head, but the lady ran to a balcony, and cast herself down, and so died.” ...the story is probably apocryphal… grisly details...borrowed from an ancient legend...the Middle Ages believed it and drew the intended moral conclusion-that husbands should leave well enough alone. Raimon was held up to scorn while Guilhem became one of the great heroes of the troubadour epoch.

When I was a kid, my mother thought spinach was the healthiest food in the world because it contained so much iron. Getting enough iron was a big deal then because we didn't have 'iron-fortified' bread. Turns out that spinach is an okay source of iron, but no better than pizza, pistachio nuts, cooked lentils, or dried peaches. The spinach-iron myth grew out of a simple mathematical miscalculation: A researcher accidentally moved a decimal point one space, so he thought spinach had 10 times more iron than it did. The press reported it, and I had to eat spinach. Moving the decimal point was an honest mistake--but it's seldom that simple. If it happened today I'd suspect a spinach lobby was behind it. Businesses often twist science to make money. Lawyers do it to win cases. Political activists distort science to fit their agenda, bureaucrats to protect their turf. Reporters keep falling for it. Scientists sometimes go along with it because they like being famous.

Knowledge about the nutritious properties and growth cycles of what would later become staple crops, feeding vast populations – wheat, rice, corn – was initially maintained through ritual play farming of exactly this sort. Nor was this pattern of discovery limited to crops. Ceramics were first invented, long before the Neolithic, to make figurines, miniature models of animals and other subjects, and only later cooking and storage vessels. Mining is first attested as a way of obtaining minerals to be used as pigments, with the extraction of metals for industrial use coming only much later. Mesoamerican societies never employed wheeled transport; but we know they were familiar with spokes, wheels and axles since they made toy versions of them for children. Greek scientists famously came up with the principle of the steam engine, but only employed it to make temple doors that appeared to open of their own accord, or similar theatrical illusions. Chinese scientists, equally famously, first employed gunpowder for fireworks.

What is Gosetsu Udon, you ask? Meaning "snowy noodles," it is a local specialty from Kutchan, Hokkaido, one of the snowiest places on Earth! The Kutchan region is a big producer of potatoes, and one of the most famous kinds they grow is the extra mealy and starchy Irish Cobbler Potato, also called Danshaku. It's from that potato that Gosetsu Udon Noodles are made! In fact, Gosetsu Udon Noodles are 95 percent starch! First, boil the potatoes, and then peel them... Mash them until they're smooth and fluffy... Then add water, salt and flour to make the dough! "There wasn't enough flour left for us to use. But thankfully... ... there were a few bags of this still available!" Potato starch! That was meant to be used for dusting cutting boards and table surfaces when making handmade noodles! It's not normally used as an ingredient in noodles... but as it's potato starch, that changes when it comes to potato noodles! Acting as the glue holding the noodles together, it also adds that extra starchiness for making the finished noodles that much chewier!

All of this could fall flat, feel too much like a caricature of a Sicilian trattoria, if the food itself weren't so damn good: arancini, saffron-scented rice fried into crunchy, greaseless golf balls; polpette di pesce spada, swordfish meatballs with a taste so deep and savory they might as well be made of dry-aged beef; and a superlative version of caponata di melanzane, that ubiquitous Sicilian starter of eggplant, capers, and various other vegetation, stewed into a sweet and savory jam that you will want to smear on everything. Everything around you screams Italy, but those flavors on the end of the fork? The sweet-and-sour tandem, the stain of saffron, the grains of rice: pure Africa. The pasta: even better. Chewy noodles tinted jet black with squid ink and tossed with sautéed rings and crispy legs of calamari- a sort of nose-to-tail homage to the island's cherished cephalopod. And Palermo's most famous dish, pasta con le sarde, a bulge of thick spaghetti strewn with wild fennel, capers, raisins, and, most critically, a half dozen plump sardines slow cooked until they melt into a briny ocean ragù. Sweet, salty, fatty, funky- Palermo in a single bite.

Harper walked over to her reception desk. “What’s with the Tyson look-alikes out there? I almost couldn’t get in here.” Pixie frowned. “Better go ask your boy-o. Famous rock star in the house.” Pixie accentuated her comment with the poke of her pen. Jeez, he was huge. And built. And shirtless. Okay, enough staring. Well, maybe just for another second. Trent was leaning over the guy, and she could tell from the wide-reaching spread of purple transfer lines that he was just beginning a sleeve on the other man’s lower arm. The guy in the chair might well be a rock star— although Harper would never admit she had no clue who he was— but he was wincing. Harper could totally feel for him. Trent was in his usual position— hat on backward, gloves on, and perched on a stool. Harper approached them nervously. The big guy’s size and presence were a little intimidating. “I don’t bite.” Oh God. He was talking to her. “Excuse me?” He sucked air in between clenched teeth. “I said I don’t bite. You can come closer.” His blue eyes were sparkling as he studied her closely. Trent looked up. “Hey, darlin’,” he said, putting the tattoo machine down and reaching for her hand. “Dred, this is my girl, Harper. Harper, this is Dred Zander from the band Preload. He’s one of the other judges I told you about.” Wow. Not that she knew much about the kind of music that Trent listened to, but even she had heard of Preload. That certainly explained the security outside. Dred reached out his hand and shook hers. “Nice to meet you, Harper. And a pity. For a minute, I thought you were coming over to see me.” “No,” Harper exclaimed quickly, looking over at Trent, who was grinning at her. “I mean, no, I was just bringing Trent some cookies.” Holy shit. Was she really that lame? It was like that moment in Dirty Dancing when Baby told Johnny she carried a watermelon. Dred turned and smiled enigmatically at Trent. “I see what you mean, man.” “Give.” Smiling, Trent held out his hand. Reaching inside her bag, she pulled out the cookies and handed the container to him. “Seriously, dude, she’s the best fucking cook on the planet.” Trent paused to take a giant bite. “You got to try one,” he mumbled, offering the container over. Harper watched, mortified, as a modern-day rock legend bit into one of her cookies. Dred chewed and groaned. “These are almost as good as sex.” Harper laughed. “Not quite,” Trent responded, giving her a look that made her burn. “You should try her pot roast. Could bring a grown man to his knees.

He fed the meter, and we walked the short distance to Hannibal's Kitchen, which was famous for its soul food. It was crowded, but we only had to wait fifteen minutes to be seated. Having Dante cook for us spoiled me, but I was always down to try another Gullah-Geechee soul food spot. I ordered the crab and shrimp fried rice and shark steak. Quinton had the rice with oxtails but then begged until I gave him some of my fish. Once we left, we went down East Bay to King Street, stopped in a bookstore, and walked through the City Market. Quinton picked up a pound cake from Fergie's Favorites, and I picked out a beautiful bouquet of flowers fashioned from sweetgrass. Sweetgrass symbolized harmony, love, peace, strength, positivity, and purity. I needed any symbol of those things that I could get. I also thought they'd be a nice peace offering for Mariah. I'd give her a few. We walked to Kaminsky's for dessert. I had their berry cobbler with ice cream. It was served in the ceramic dish it was baked in. I liked the coziness of eating out of a baking dish. The ice cream tasted homemade. The strawberry syrup exploded on my tongue. I didn't make pies, so whenever I had dessert out, I got pie. Quinton had his favorite milkshake and took key lime pie and bourbon pecan pie to go for his mother.

them—or something like it. They even got the Doctor some tobacco one day, when he had finished what he had brought with him and wanted to smoke. At night they slept in tents made of palm leaves, on thick, soft beds of dried grass. And after a while they got used to walking such a lot and did not get so tired and enjoyed the life of travel very much. But they were always glad when the night came and they stopped for their resting time. Then the Doctor used to make a little fire of sticks; and after they had had their supper, they would sit round it in a ring, listening to Polynesia singing songs about the sea, or to Chee-Chee telling stories of the jungle. And many of the tales that Chee-Chee told were very interesting. Because although the monkeys had no history books of their own before Doctor Dolittle came to write them for them, they remember everything that happens by telling stories to their children. And Chee-Chee spoke of many things his grandmother had told him—tales of long, long, long ago, before Noah and the Flood—of the days when men dressed in bearskins and lived in holes in the rock and ate their mutton raw because they did not know what cooking was, never having seen a fire. And he told them of the great mammoths, and lizards as long as a train, that wandered over the mountains in those times, nibbling from the treetops. And often they got so interested listening that when he had finished they found their fire had gone right out, and they had to scurry around to get more sticks and build a new one. Now, when the King’s army had gone back and told the King that they couldn’t find the Doctor, the King sent them out again and told them they must stay in the jungle till they caught him. So all this time, while the Doctor and his animals were going along toward the Land of the Monkeys, thinking themselves quite safe, they were still being followed by the King’s men. If Chee-Chee had known this, he would most likely have hidden them again. But he didn’t know it. One day Chee-Chee climbed up a high rock and looked out over the treetops. And when he came down he said they were now quite close to the Land of the Monkeys and would soon be there. And that same evening, sure enough, they saw Chee-Chee’s cousin and a lot of other monkeys, who had not yet gotten sick, sitting in the trees by the edge of a swamp, looking and waiting for them. And when they saw the famous doctor really come, these monkeys made a tremendous noise, cheering and waving leaves and swinging out of the branches to greet him. They wanted to carry his bag and his trunk and everything he had. And one of the bigger ones even carried Gub-Gub, who had gotten

Cooking’s a more popular hobby than fencing.” “They don’t have a Great British Fence-Off,” muttered Dante. There was a thoughtful pause. “Oh, that sounds like such a good show,” Nicholas murmured. “I like your idea for a television show as well,” Seiji told Dante. “Why do you picture it being British specifically?” Dante’s mouth opened and closed. No sound came out. “Could be because of the European history of dueling?” Nicholas suggested, and looked to Seiji. “Like in the book you let me borrow. Did you know that if you killed someone in a duel back in the old days, you could run away to France, because in France, dueling was still a totally cool and legal way to kill someone you had beef with?” Seiji nodded, pointing at Nicholas for emphasis. “I did know that, but clearly not everybody does. You’re right; the show would be educational for many people. Perhaps they could hold fencing displays in old manor houses and castles and châteaux? And, of course, in colleges such as Cambridge, Oxford, and Trinity, where the legacy of fencing students is so illustrious.” Breakfast conversation was so awesome now that Seiji had joined them! Nicholas bet nobody else had as much fun as they did. Dante had clearly given up on talking and was giving Bobby a silent, pleading look. Nicholas guessed Dante was shy. Seiji was pretty famous, so maybe Dante was overwhelmed.

Most fish—like skate wing—naturally taper off and narrow at the outer edges and toward the tail. Which is fine for moving through the water. Not so good for even cooking. A chef or cook looks at that graceful decline and sees a piece of protein that will cook unevenly: will, when the center—or fattest part—is perfect, be overcooked at the edges. They see a piece of fish that does not look like you could charge $39 for it. Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate—but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound. When Eric Ripert, for instance, pays $15 or $20 a pound for a piece of fish, you can be sure, the guy who sells it to him does not care that 70 percent of that fish is going in the garbage. It’s still the same price. Same principle applies to meat, poultry—or any other protein. The price of the protein on the market may be $10 per pound, but by the time you’re putting the cleaned, prepped piece of meat or fish on the plate, it can actually cost you $35 a pound. And that’s before paying the guy who cuts it for you. That disparity in purchase price and actual price becomes even more extreme at the top end of the dining spectrum. The famous French mantra of “Use Everything,” by which most chefs live, is not the operative phrase of a three-starred Michelin restaurant. Here, it’s “Use Only the Very Best.

It starts with a thwack, the sharp crack of hard plastic against a hot metal surface. When the ladle rolls over, it deposits a pale-yellow puddle of batter onto the griddle. A gentle sizzle, as the back of the ladle sparkles a mixture of eggs, flour, water, and milk across the silver surface. A crepe takes shape. Next comes cabbage, chopped thin- but not too thin- and stacked six inches high, lightly packed so hot air can flow freely and wilt the mountain down to a molehill. Crowning the cabbage comes a flurry of tastes and textures: ivory bean sprouts, golden pebbles of fried tempura batter, a few shakes of salt, and, for an extra umami punch, a drift of dried bonito powder. Finally, three strips of streaky pork belly, just enough to umbrella the cabbage in fat, plus a bit more batter to hold the whole thing together. With two metal spatulas and a gentle rocking of the wrists, the mass is inverted. The pork fat melts on contact, and the cabbage shrinks in the steam trapped under the crepe. Then things get serious. Thin wheat soba noodles, still dripping with hot water, hit the teppan, dancing like garden hoses across its hot surface, absorbing the heat of the griddle until they crisp into a bird's nest to house the cabbage and crepe. An egg with two orange yolks sizzles beside the soba, waiting for its place on top of this magnificent heap. Everything comes together: cabbage and crepe at the base, bean sprouts and pork belly in the center, soba and fried egg parked on top, a geologic construction of carbs and crunch, protein and chew, all framed with the black and white of thickened Worcestershire and a zigzag of mayonnaise. This is okonomiyaki, the second most famous thing that ever happened to Hiroshima.

Great-grandma Elisa Ramires was a promising cook at an inn. The job was her only opportunity to raise Grandma on her own, so she made herself famous with a buttery, delicately savory fubá cake recipe. Dona Elizabete Molina had been at the inn longer than Great-grandma, and she was also famous for her own recipe. Milk pudding. It was said to be so smooth it slid on your tongue. The two were often at odds. They each wanted to prove to the neighborhood who was the best cook in town, and the opportunity came about with a cooking contest. The night before the contest, Great-grandma and Dona Elizabete were busy preparing their entry dishes and tending to the many guests at the inn. It was a busy night, with many tourists in town for Carnival. Nerves frazzled, shoulder to shoulder, and vying for space in the small kitchen, the story goes that the cooks accidentally tripped each other and sent their cake and pudding flying off the trays. Miraculously, the layers stacked up. Dona Elizabete's milk pudding landed atop Great-grandma's fubá cake. Maybe Dona Elizabete held the tray at the right angle until the last second and the pudding had enough surface tension to just slide off the right way without breaking. Maybe Great-grandma's cake was firm enough to hold the delicate layer of pudding atop. Whatever the case, they tried this new, accidental two-layered cake and realized that their recipes complemented each other beautifully. When they passed samples around to the guests, their reaction was proof that they'd produced perfection. No one remembers if they still entered the contest. Because from that moment on, the only thing everyone could talk about was their new recipe, the one they called "Salt and Sugar". One layer fubá cake, one layer pudding.

We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface. The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others. The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch. The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below. A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before. The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.

Aristotle very famously said in his Politics I.V.8 that some people are born to be slaves. He meant that some people are not as capable of higher rational thought and therefore should do the work that frees the more talented and brilliant to pursue a life of honor and culture. Modern people bristle with outrage at such a statement, but while we do not today hold with the idea of literal slavery, the attitudes behind Aristotle’s statement are alive and well. Christian philosopher Lee Hardy and many others have argued that this “Greek attitude toward work and its place in human life was largely preserved in both the thought and practice of the Christian church” through the centuries, and still holds a great deal of influence today in our culture.43 What has come down to us is a set of pervasive ideas. One is that work is a necessary evil. The only good work, in this view, is work that helps make us money so that we can support our families and pay others to do menial work. Second, we believe that lower-status or lower-paying work is an assault on our dignity. One result of this belief is that many people take jobs that they are not suited for at all, choosing to aim for careers that do not fit their gifts but promise higher wages and prestige. Western societies are increasingly divided between the highly remunerated “knowledge classes” and the more poorly remunerated “service sector,” and most of us accept and perpetuate the value judgments that attach to these categories. Another result is that many people will choose to be unemployed rather than do work that they feel is beneath them, and most service and manual labor falls into this category. Often people who have made it into the knowledge classes show great disdain for the concierges, handymen, dry cleaners, cooks, gardeners, and others who hold service jobs.

Sung was a land which was famous far and wide, simply because it was so often and so richly insulted. However, there was one visitor, more excitable than most, who developed a positive passion for criticizing the place. Unfortunately, the pursuit of this hobby soon lead him to take leave of the truth. This unkind traveler once claimed that the king of Sung, the notable Skan Askander, was a derelict glutton with a monster for a son and a slug for a daughter. This was unkind to the daughter. While she was no great beauty, she was definitely not a slug. After all, slugs do not have arms and legs - and besides, slugs do not grow to that size. There was a grain of truth in the traveler's statement, in as much as the son was a regrettable young man. However, soon afterwards, the son was accidentally drowned when he made the mistake of falling into a swamp with his hands and feet tied together and a knife sticking out of his back. This tragedy did not encourage the traveler to extend his sympathies to the family. Instead, he invented fresh accusations. This wayfarer, an ignorant tourist if ever there was one, claimed that the king had leprosy. This was false. The king merely had a well-developed case of boils. The man with the evil mouth was guilty of a further malignant slander when he stated that King Skan Askander was a cannibal. This was untrue. While it must be admitted that the king once ate one of his wives, he did not do it intentionally; the whole disgraceful episode was the fault of the chef, who was a drunkard, and who was subsequently severely reprimanded. .The question of the governance, and indeed, the very existence of the 'kingdom of Sung' is one that is worth pursuing in detail, before dealing with the traveler's other allegations. It is true that there was a king, his being Skan Askander, and that some of his ancestors had been absolute rulers of considerable power. It is also true that the king's chief swineherd, who doubled as royal cartographer, drew bold, confident maps proclaiming that borders of the realm. Furthermore, the king could pass laws, sign death warrants, issue currency, declare war or amuse himself by inventing new taxes. And what he could do, he did. "We are a king who knows how to be king," said the king. And certainly, anyone wishing to dispute his right to use of the imperial 'we' would have had to contend with the fact that there was enough of him, in girth, bulk, and substance, to provide the makings of four or five ordinary people, flesh, bones and all. He was an imposing figure, "very imposing", one of his brides is alleged to have said, shortly before the accident in which she suffocated. "We live in a palace," said the king. "Not in a tent like Khmar, the chief milkmaid of Tameran, or in a draughty pile of stones like Comedo of Estar." . . .From Prince Comedo came the following tart rejoinder: "Unlike yours, my floors are not made of milk-white marble. However, unlike yours, my floors are not knee-deep in pigsh*t." . . .Receiving that Note, Skan Askander placed it by his commode, where it would be handy for future royal use. Much later, and to his great surprise, he received a communication from the Lord Emperor Khmar, the undisputed master of most of the continent of Tameran. The fact that Sung had come to the attention of Khmar was, to say the least, ominous. Khmar had this to say: "Your words have been reported. In due course, they will be remembered against you." The king of Sung, terrified, endured the sudden onset of an attack of diarrhea that had nothing to do with the figs he had been eating. His latest bride, seeing his acute distress, made the most of her opportunity, and vigorously counselled him to commit suicide. Knowing Khmar's reputation, he was tempted - but finally, to her great disappointment, declined. Nevertheless, he lived in fear; he had no way of knowing that he was simply the victim of one of Khmar's little jokes.

Every time we sit down to breakfast, we are likely to be benefiting from a dozen such prehistoric inventions. Who was the first person to figure out that you could make bread rise by the addition of those microorganisms we call yeasts? We have no idea, but we can be almost certain she was a woman and would most likely not be considered ‘white’ if she tried to immigrate to a European country today; and we definitely know her achievement continues to enrich the lives of billions of people. What we also know is that such discoveries were, again, based on centuries of accumulated knowledge and experimentation – recall how the basic principles of agriculture were known long before anyone applied them systematically – and that the results of such experiments were often preserved and transmitted through ritual, games and forms of play (or even more, perhaps, at the point where ritual, games and play shade into each other). ‘Gardens of Adonis’ are a fitting symbol here. Knowledge about the nutritious properties and growth cycles of what would later become staple crops, feeding vast populations – wheat, rice, corn – was initially maintained through ritual play farming of exactly this sort. Nor was this pattern of discovery limited to crops. Ceramics were first invented, long before the Neolithic, to make figurines, miniature models of animals and other subjects, and only later cooking and storage vessels. Mining is first attested as a way of obtaining minerals to be used as pigments, with the extraction of metals for industrial use coming only much later. Mesoamerican societies never employed wheeled transport; but we know they were familiar with spokes, wheels and axles since they made toy versions of them for children. Greek scientists famously came up with the principle of the steam engine, but only employed it to make temple doors that appeared to open of their own accord, or similar theatrical illusions. Chinese scientists, equally famously, first employed gunpowder for fireworks.

Carbonara: The union of al dente noodles (traditionally spaghetti, but in this case rigatoni), crispy pork, and a cloak of lightly cooked egg and cheese is arguably the second most famous pasta in Italy, after Bologna's tagliatelle al ragù. The key to an excellent carbonara lies in the strategic incorporation of the egg, which is added raw to the hot pasta just before serving: add it when the pasta is too hot, and it will scramble and clump around the noodles; add it too late, and you'll have a viscous tide of raw egg dragging down your pasta. Cacio e pepe: Said to have originated as a means of sustenance for shepherds on the road, who could bear to carry dried pasta, a hunk of cheese, and black pepper but little else. Cacio e pepe is the most magical and befuddling of all Italian dishes, something that reads like arithmetic on paper but plays out like calculus in the pan. With nothing more than these three ingredients (and perhaps a bit of oil or butter, depending on who's cooking), plus a splash of water and a lot of movement in the pan to emulsify the fat from the cheese with the H2O, you end up with a sauce that clings to the noodles and to your taste memories in equal measure. Amatriciana: The only red pasta of the bunch. It doesn't come from Rome at all but from the town of Amatrice on the border of Lazio and Abruzzo (the influence of neighboring Abruzzo on Roman cuisine, especially in the pasta department, cannot be overstated). It's made predominantly with bucatini- thick, tubular spaghetti- dressed in tomato sauce revved up with crispy guanciale and a touch of chili. It's funky and sweet, with a mild bite- a rare study of opposing flavors in a cuisine that doesn't typically go for contrasts. Gricia: The least known of the four kings, especially outside Rome, but according to Andrea, gricia is the bridge between them all: the rendered pork fat that gooses a carbonara or amatriciana, the funky cheese and pepper punch at the heart of cacio e pepe. "It all starts with gricia.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

Stop trying to be someone to get attention or to be famous . Either you artist, rapper, makeup artist, an evening a cook. Do it because you love it. An god will guide you to your destiny

5SupernormalASIAN$$ MAP GOOGLE MAP Drawing on his years spent in Shanghai and Hong Kong, chef Andrew McConnell presents a creative selection of pan-Asian sharing dishes, from dumplings to raw seafood to slow-cooked Sichuan lamb. Even if you don't dine in, stop by for his now-famous takeaway New England lobster roll. No dinner bookings, so get here early to put your name on the list.

Ida’s World Famous Maple Bacon Fudge 1 cup white sugar 1 cup brown sugar 1 cup heavy cream 1/3 cup of butter 1/4 cup of pure maple syrup 5 slices of thick cut bacon, cooked and crumbled 2 teaspoons of vanilla 1/4 teaspoon of salt In a large heavy bottom saucepan, add brown sugar, white sugar, butter, cream, and maple syrup. Stir until well blended and place over medium heat.  Bring mixture to a boil, stirring constantly.  Lower heat to medium and continue to stir for about 7-9 minutes or until the mixture reaches the soft ball stage (drop a small amount of mixture into cold water and form to a ball with your fingers). Remove from the heat.  Add vanilla and crumbled bacon and let sit without stirring for about 10 minutes. After mixture has cooled, stir vigorously until mixture begins to thicken and loses its gloss.

Some people smoked when they were upset, some did yoga, or drank, or paced, or picked fights, or counted to one hundred. Georgia cooked. As a small girl growing up in Massachusetts, she'd spent most of her time in her grandmother's kitchen, watching wide-eyed as Grammy kneaded the dough for her famous pumpernickel bread, sliced up parsnips and turnips for her world-class pot roast, or, if she was feeling exotic, butterflied shrimp for her delicious Thai basil seafood. A big-boned woman of solid peasant stock, as she herself used to say, Grammy moved around the cramped kitchen with grace and efficiency, her curly gray hair twisted into a low bun. Humming pop songs from the forties, her cheeks a pleasing pink, she turned out dish after fabulous dish from the cranky Tappan stove she refused to replace. Those times with Grammy were the happiest Georgia could remember. It had been almost a year since she died, and not a day passed that Georgia didn't miss her. She pulled out half a dozen eggs, sliced supermarket Swiss and some bacon from the double-width Sub-Zero. A quick scan of the spice rack yielded a lifetime supply of Old Bay seasoning, three different kinds of peppercorns, and 'sel de mer' from France's Brittany coast. People's pantries were as perplexing as their lives.

In my heart, I believe that I am a passionate and intuitive cook who could make a five-course meal without even looking at a recipe. I feel I have the flash and charismatic personality of a famous chef, the fiery tenacity of Gordon Ramsay, and the soulful sexuality of Tom Colicchio. The problem is that I lack all basic skill. For instance, my dad had to come over to show me how to turn my oven on. It is sad when your hopes and your abilities do not line up. I

In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: 'Anyone can cook.' But I realize, only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more.

A Southern Vegetarian’s Story By Erin Stewart, Alabama Grits It wasn’t easy being a vegetarian in Huntsville, Alabama, but I managed it throughout my high school years. At least I thought I did. I remember one trip with my parents that threw everything into doubt. It was a Saturday, and we had reservations at Miss Mary Bobo’s, the famous restaurant in Lynchburg, Tennessee, the home of Jack Daniel’s whiskey. Miss MaryBobo’s is known for serving at least one item cooked in Jack Daniel’s at every meal: this time it was the apples. What really interested me, though, was the greens. I think they were mustard greens. I was just eating my third bite when a large man next to me turned to our hostess, who was watching us all eat at one communal table, and said, “Miss Mary Bobo, these are the best greens I’ve ever had. What’s your secret?” Without a second thought, she replied, “Why, real lard, of course.” I must confess: I took one more bite before I put my fork down! (Don’t tell anyone!) To this day, those are some of the best greens I’ve ever tasted.

Making dinner for Wayne is either the easiest thing or the hardest thing on the planet, depending on how you look at it. After all, Wayne's famous Eleven are neither difficult to procure nor annoying to prepare. They are just. So. Boring. Roasted chicken Plain hamburgers Steak cooked medium Pork chops Eggs scrambled dry Potatoes, preferably fries, chips, baked, or mashed, and not with anything fancy mixed in Chili, preferably Hormel canned Green beans Carrots Corn Iceberg lettuce with ranch dressing That's it. The sum total of what Wayne will put into his maw. He doesn't even eat fricking PIZZA for chrissakes. Not including condiments, limited to ketchup and yellow mustard and Miracle Whip, and any and all forms of baked goods... when it comes to breads and pastries and desserts he has the palate of a gourmand, no loaf goes untouched, no sweet unexplored. It saves him, only slightly, from being a complete food wasteland. And he has no idea that it is strange to everyone that he will eat apple pie and apple cake and apple charlotte and apple brown Betty and apple dumplings and fritters and muffins and doughnuts and crisp and crumble and buckle, but will not eat AN APPLE.

In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the *new*. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new: an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook." But I realize, only now do I truly understand what he meant. Not everyone can become a great artist; but a great artist *can* come from *anywhere*. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more.

Martin Luther King, Jr., famously remarked that “justice too long delayed is justice denied.” Learning is similar—

Dr. Fuhrman’s Famous Anticancer Soup Serves: 10 1 cup dried split peas ½ cup dried adzuki or cannellini beans 4 cups water 6 to 10 medium zucchini 5 pounds large organic carrots, juiced (6 cups juice; see Note) 2 bunches celery, juiced (2 cups juice; see Note) 2 tablespoons VegiZest* or other no-salt seasoning blend, adjusted to taste 1 teaspoon Mrs. Dash no-salt seasoning 4 medium onions, chopped 3 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 1 cup raw cashews 2½ cups chopped fresh mushrooms (shiitake, cremini, and/or white) Place the peas and beans and water in a very large pot over low heat. Bring to a boil, and reduce heat. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest, and Mrs. Dash. Put the onions, leeks, and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot. After at least 10 minutes, remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer until the beans are soft, about 2 hours total cooking time. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup. PER SERVING: CALORIES 296; PROTEIN 14g; CARBOHYDRATE 49g; TOTAL FAT 7.5g; SATURATED FAT 1.4g; SODIUM 172mg; FIBER 10.2g; BETA-CAROTENE 16,410mcg; VITAMIN C 90mg; CALCIUM 178mg; IRON 4.8mg; FOLATE 203mcg; MAGNESIUM 151mg; ZINC 3mg; SELENIUM 10.1mcg

Boys and girls are undeniably different biologically, but socialization exaggerates the differences, and then starts a self-fulfilling process. Take cooking, for example. Today, women in general are more likely to do housework than men – cooking and cleaning. But why is that? Is it because women are born with a cooking gene or because over the years they have been socialized to see cooking as their role? I was going to say that perhaps women are born with a cooking gene until I remembered that the majority of famous cooks in the world – who are given the fancy title of ‘chef’ – are men.

For an illustration of business drift, rational and opportunistic business drift, take the following. Coca-Cola began as a pharmaceutical product. Tiffany & Co., the fancy jewelry store company, started life as a stationery store. The last two examples are close, perhaps, but consider next: Raytheon, which made the first missile guidance system, was a refrigerator maker (one of the founders was no other than Vannevar Bush, who conceived the teleological linear model of science we saw earlier; go figure). Now, worse: Nokia, who used to be the top mobile phone maker, began as a paper mill (at some stage they were into rubber shoes). DuPont, now famous for Teflon nonstick cooking pans, Corian countertops, and the durable fabric Kevlar, actually started out as an explosives company. Avon, the cosmetics company, started out in door-to-door book sales. And, the strangest of all, Oneida Silversmiths was a community religious cult but for regulatory reasons they needed to use as cover a joint stock company.

I pop into Barrett's, ducking beneath the bright-red awning into the tiny shop, which is packed with fresh cuts of everything, from delicate lamb chops to meaty pork roasts covered in thick layers of fat. Mountains of fat sausages beckon from within the glass case, in more varieties than I could ever imagine---wild boar and apple, venison, chicken and sage, beef and garlic. A musty funk fills the store, giving the place an air of rustic authenticity. I order three Cornish hens (or, as the British call them, poussin) and then head back toward Pomona, the small food shop I visited this morning, remembering the fresh, crusty loaves of bread on their shelves. I grab a loaf of challah, its braided crust shiny and golden brown, along with some celery, an onion, some mushrooms, and a few spices. Before I pay, I also throw a bunch of speckled bananas, a pot of Greek yogurt, and some flour and sugar into my basket. The ingredients are slightly different here than they are back home---"self-raising flour," "caster sugar"---but I'm sure I can re-create the banana bread I developed for a famous morning-show host back in Chicago. It's one of my most popular recipes to date, and I'm sure it would taste great with a cup of tea.

I tweak one of my favorite recipes for chocolate mousse to match Natasha's vague description, using both rum and crème de cacao, along with a dash of coffee, to heighten the chocolate flavor. I'd originally developed the recipe with François Bardon back in Chicago as the filling to his famous chocolate charlotte, a towering confection of velvety chocolate mousse surrounded by fluffy ladyfingers, the whole thing capped off with a billowy layer of whipped cream. But for this version, I streamline the process and adjust the ratios of chocolate, cream, and eggs so that it's more in line with what Natasha's grandmother might have made.

Used worldwide Famous Recipes & Cookbook TIPS AND TECHNIQUES FOR COOKING LIKE A CHEF Healthy, delicious,, and easy vegetarian cuisine, Cooking vegetarian You will get more value from this ebook than you paid for

They can survive several years of desiccation and high blasts of radiation. As far as we know, they are the most radiation resistant creature on the planet, beating even the famously indestructible tardigrade in the hard-nut stakes.

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.

The absolute latest date where judicial review became a generally recognized tool of government is 1803, with the famous case of Marbury v. Madison. There is an incorrect but popular notion, not so much among scholars but among lawyers and the general public, that judicial review was “invented” by Chief Justice John Marshall in that case.73 But the evidence demonstrates that judicial review in fact goes back earlier to at least the framing of the U.S. Constitution. And arguably, at least as an idea, back to inventive common law judges in England, especially Lord Edward Coke (pronounced “cook”).

BARTON CENTRE, 912, 9th Floor, Mahatma Gandhi Rd, Bengaluru, Karnataka - 560 001 Phone Number +91 8884400919 Investigate Bali with SurfNxt - Your Fantasy Get-away from Bangalore Is it true that you are prepared to set out on a remarkable excursion bali tour package from bangalore? With SurfNxt's selective Bali visit bundle, we offer a consistent and magnificent travel experience customized only for you. Find Bali's stunning scenes, energetic culture, and perfect sea shores in a well-organized schedule intended to give you the best that this tropical heaven brings to the table. Why Pick SurfNxt for Your Bali Experience? At SurfNxt, we focus on your solace and fulfillment. Our bali tour package from bangalore is created to suit both independent voyagers and families, with adaptable choices to investigate this colorful island. From air terminal exchanges to directed visits, we deal with everything about you can zero in on partaking in your excursion. You can anticipate this: Bundle Features: Agreeable Air Travel: Your get-away starts the second you load onto your departure from Bangalore. Partake in an issue free travel insight with premium carriers presenting in-flight diversion, open to seating, and dinners. Rich Convenience: Remain in Bali's best hotels and estates, found near popular attractions like Ubud, Kuta Ocean side, and Seminyak. Whether you lean toward ocean facing pieces of land or quiet withdraws encompassed by rich plant life, we guarantee you experience a definitive solace and unwinding. Social Inundation: Find Bali's rich legacy with visits to holy sanctuaries like Tanah Part and Uluwatu. Our neighborhood guides will take you through the island's set of experiences, customs, and otherworldliness, permitting you to see the value in its one of a kind culture genuinely. Invigorating Experiences: Whether you're a daredevil or searching for a tranquil retreat, our Bali bundle takes special care of everybody. Enjoy water sports like surfing, swimming, and scuba plunging, or unwind with yoga meetings and spa medicines. Try not to miss the well known Bali Swing, offering shocking perspectives on the wilderness. Fascinating Cooking: Enjoy the kinds of Bali with conventional Indonesian dinners. From delectable road food to high end food encounters, we guide you to the best diners and neighborhood eateries for a real taste of the island. Day Visits and Outings: Investigate Bali's famous spots, including the rice patios of Tegallalang, Mount Batur, and the tranquil sea shores of Nusa Dua. Our directed visits will take you outside of what might be expected, guaranteeing you experience the unlikely treasures of Bali. Shopping and Nightlife: Bali offers a dynamic nightlife and phenomenal shopping encounters. Investigate neighborhood markets, craftsmanship exhibitions, and shops in Ubud and Seminyak. At night, loosen up at one of Bali's sleek ocean side clubs or partake in a night out in Kuta. Customized Administration: At SurfNxt, we trust in customizing your movement experience. Whether you're praising a special first night, arranging a family excursion, or leaving on a performance trip, we tailor our bundles to meet your inclinations. Our movement specialists are generally accessible to help you, guaranteeing a smooth and pleasant excursion beginning to end. Bali Looks for You - Book Now! With SurfNxt's select bali tour package from bangalore, you should simply gather your sacks and prepare for an important escape. Whether you're attracted to Bali's peaceful sea shores, profound culture, or courageous exercises, we have everything covered. Book your fantasy excursion today, and let SurfNxt take you on an excursion that could only be described as epic!

You're calling me shallow? So you know so much about this, huh? Which restaurants have you worked in?" He held his hands out. "Where are your scars?" I stiffened. I shouldn't have to pour out any of my pain for him to take me seriously. "I don't have to have worked in a restaurant to know what makes cooking really good," I snapped. He folded his arms like a sulky fourteen-year-old. "Then educate me." That clearly wasn't an invitation, but screw it. I stood up and planted my hands on the table. "Caring. I don't mean for the details. I mean caring for the person who's going to eat it. Giving them a little piece of what you love the most." I jabbed my finger at my plate. "All of these dishes, they're just about showing off." He rubbed his forearm hard, his face stony. "But I won Fire on High. I'm kind of a big deal, in case you didn't know. I think it's OK for me to show off." I held up a finger. "You won one competition," I said slowly, contempt sneaking into my voice. "This year. Can you name the person who won two years ago? Three? Unless you take this seriously, your book will gather dust in a remainder pile somewhere, a historical record of a leprechaun in a stupid bandanna who was famous for a hot second." The stone in his expression crumbled away. Bright green eyes flashed, hands clenched. His mouth opened and closed, and finally he hissed, "Who the fuck are you to tell me that? You're nobody. You can't even get your own name on a book. Who gives a shit what you think?" My voice shot high with anger. "I'm the woman who has to clean up your mess, you entitled, arrogant brat." It was quiet. Not the silence of people eating delicious food. It was post-atomic-bomb explosion quiet.

Mama Jean’s Banana Pudding Yield: 6–8 servings I’ve been hearing about Mama Jean’s banana pudding since the day I married my husband. His grandmother was famous for this Southern delight, and my mother-in-law was tickled pink for me to share it with all of you. You can top it with a baked meringue topping or a simple swirl of whipped cream. 1 cup sugar 1/3 cup all-purpose flour 2 cups whole milk 3 egg yolks, beaten 2 tablespoons butter 2 teaspoons vanilla extract 4 ripe bananas, sliced 1 (11-ounce) box vanilla wafer cookies In a large saucepan, add sugar to flour and mix well. Gradually add milk. Place saucepan on stove and cook over medium heat, stirring constantly. When heated well, add egg yolks. Cook until thickened and remove from stove. Immediately stir in butter and vanilla. Immediately stir in butter and vanilla. If serving in individual portions, as shown, layer each serving dish with pudding, banana slices, and vanilla wafer cookies. Top with whipped cream and keep chilled until ready to serve. For a baked meringue topping, layer pudding with banana slices and vanilla wafer cookies in an 8–10-inch oven-safe baking dish. Top with Meringue Topping. Meringue Topping 3 egg whites 1/4 cup sugar 1/2 teaspoon vanilla extract Meringue Topping Preheat oven to 400 degrees F. Beat egg whites until stiff peaks form. Add sugar and vanilla. Spread over banana pudding and bake for 5–6 minutes or until lightly browned on top.

Daniel Webster, one of America’s most famous statesmen, once said: “If we work on marble, it will perish; if on brass, time will efface it; if we rear temples, they will crumble into dust; but if we work on immortal souls and imbue them with principles, with the just fear of God and love of our fellowmen, we engrave on those tablets something that will brighten to all eternity.

Halwa, one of the most famous Indian desserts. The key ingredient being the SuperFood carrot, so you know this dish is bursting with beta-carotene goodness. Raisins too contain antioxidant power of their own, excellent for eye and bone health and for fighting bacteria in the mouth, protecting your little one’s ‘baby teeth’ from tooth decay. Since this delicious dessert is bursting with nutritional value, it can be served either as a snack or after meal treat.   Total preparation and cooking time: 20mins Makes 3-4 servings Suitable for freezing   1 tbsp unsalted butter or ghee 1 whole cardamom pod - green 2 medium carrots — peeled, washed, grated (in food processor) 150ml (5fl oz) of whole milk Pinch of ground cinnamon 15g (½ oz) raisins — soaked in warm water (5mins), drained Melt the butter or ghee in a pot, add the cardamom and carrots and stir-fry for 5mins. Pour in the milk and add the cinnamon and raisins. Bring to the boil gradually on a low heat; this will take 5-10mins. Simmer (uncovered) for 15mins, stirring occasionally until the mixture begins to thicken. Once all of the milk has been absorbed, remove from the heat. Serve to baby warm.

Cardinal Giuseppe Mezzofanti, born 1774, was called “the Devil” on many occasions. The charming Italian could speak at least 39 languages and, by some accounts, had been tested in 72. As arguably the world’s most famous hyperpolyglot, he was also systematic.

Shire “is based on rural England and not any other country in the world.”15 The house of his famous hobbit, Bilbo Baggins, takes its name—“Bag End”—from his aunt’s farm in Worcestershire. “I am in fact a Hobbit (in all but size),” he admitted. “I like gardens, trees and unmechanized farmlands; I smoke a pipe, and like good plain food (unrefrigerated), but detest French cooking.

Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness

British elections are mean-spirited and meretricious affairs that reveal what the country has become in its post-imperial form. In them, the focus flits between mercenary discussion of what the government is going to give the people and petty bickering over inconsequential details such as which schools the candidates went to and how much money they have. Few principles are at stake because classical liberalism is largely dead, so debates ultimately boil down to the question of who is going to run the welfare system more efficiently. The candidates’ arguments are full of nebulous, slippery words, such as 'fairness' and 'investment' — and the never-ending substitution of the word 'community' for “government.” You would never hear Kennedy’s famous 'Ask not what your country can do for you' line in a British political context because nobody would understand what he was talking about.

The show is a part of our lives, but it’s just a part. Our lives are more about our faith in God, our love for each other, and the family we are raising together. You know, if God wasn’t for us, we wouldn’t be where we are today. Because we love God more than we love each other, we’ve been able to overcome the hurts and the scars of our younger lives and build a new life, centered on Him, focused on faith and family rather than on ourselves. And even though we sometimes fly here and there and do things famous people do--to do our part to support the show--in the end, I love being at home. Most of the time I wish I could just sit in my house all day, with a quilt on my lap, enjoying Jep’s cooking, catching a rerun of Golden Girls or Murder, She Wrote, playing cards with the kids, and enjoying my family. Fame is fleeting, but family is forever.