Fusion Food Quotes

We've searched our database for all the quotes and captions related to Fusion Food. Here they are! All 41 of them:

Technology is a stunted thing in benign environments, it never thrived in any culture gripped by belief in natural harmony. Why invent fusion reactors if your climate is comfortable, if your food is abundant? Why build fortresses if you have no enemies? Why force change upon a world that poses no threat?
Peter Watts (Blindsight (Firefall, #1))
She wondered if the rest of early adulthood would be like this — avoiding roommates, getting ripped off for bad fusion food, and the peculiar loneliness of being smothered by people she didn’t want to spend time with.
Mary H.K. Choi (Emergency Contact)
Life managed without males for its first billion years, much of which was passed as single cells in a series of warm ponds. Then, in some ancient and neutral Eden, the fruit of the tree of sexual knowledge - a new mutation - persuaded members of a particular clone to fuse with cells from another, and then to divide. That ingenious idea is good news for the novel gene, as it doubles its rate of spread, but is a lot less so for those who receive it, who are obliged to copy the extra DNA. At once, two factions emerge, one keen to force itself upon the other. Thus sex was invented. Soon one contestant began to cheat. Large cells are expensive, but are better at dividing because they have more food reserves. Small cells are cheaper to make, but cannot afford to split. Their sole chance of success hence lies in fusion with a large cell. The first males had appeared on the scene.
Steve Jones (Y: The Descent of Men)
the consequences of scientific illiteracy are far more dangerous in our time than in any that has come before. It’s perilous and foolhardy for the average citizen to remain ignorant about global warming, say, or ozone depletion, air pollution, toxic and radioactive wastes, acid rain, topsoil erosion, tropical deforestation, exponential population growth. Jobs and wages depend on science and technology. If our nation can’t manufacture, at high quality and low price, products people want to buy, then industries will continue to drift away and transfer a little more prosperity to other parts of the world. Consider the social ramifications of fission and fusion power, supercomputers, data “highways,” abortion, radon, massive reductions in strategic weapons, addiction, government eavesdropping on the lives of its citizens, high-resolution TV, airline and airport safety, fetal tissue transplants, health costs, food additives, drugs to ameliorate mania or depression or schizophrenia, animal rights, superconductivity, morning-after pills, alleged hereditary antisocial predispositions, space stations, going to Mars, finding cures for AIDS and cancer. How can we affect national policy—or even make intelligent decisions in our own lives—if we don’t grasp the underlying issues?
Carl Sagan (The Demon-Haunted World: Science as a Candle in the Dark)
Ever since then 'Buela is convinced I have magical hands when it comes to cooking. And I don't know if I really have something special, or if her telling me I got something special has brainwashed me into believing it, but I do know I'm happier in the kitchen than anywhere else in the world. It's the one place I let go and only need to focus on the basics: taste, smell, texture, fusion, beauty. And something special does happen when I'm cooking. It's like I can imagine a dish in my head and I just know that if I tweak this or mess with that, if I give it my special brand of sazón, I'll have made a dish that never existed before. Angelica thinks it's because we live in the hood, so we never have exactly the right ingredients- we gotta innovate, baby. My aunt Sarah says it's in our blood, an innate need to tell a story through food. 'Buela says it's definitely a blessing, magic. That my food doesn't just taste good, it is good- straight up bottled goodness that warms you and makes you feel better about your life. I think I just know that this herb with that veggie with that meat plus a dash of eso ahí will work. And that if everything else goes wrong, a little squeeze of lime and a bottle of hot sauce ain't never hurt nobody.
Elizabeth Acevedo (With the Fire on High)
At the Chinese restaurant, Nami Emo would reserve a room with a big table and a gigantic glass lazy Susan on which turned small porcelain pitchers of vinegar and soy sauce with a marble button to ring for service. We'd order decadent jjajangmyeon noodles, dumpling after dumpling served in rich broth, tangsuyuk pork with mushrooms and peppers, and yusanseul, gelatinous sea cucumber with squid, shrimp, and zucchini.
Michelle Zauner (Crying in H Mart)
Once there were three tribes. The Optimists, whose patron saints were Drake and Sagan, believed in a universe crawling with gentle intelligence—spiritual brethren vaster and more enlightened than we, a great galactic siblinghood into whose ranks we would someday ascend. Surely, said the Optimists, space travel implies enlightenment, for it requires the control of great destructive energies. Any race which can't rise above its own brutal instincts will wipe itself out long before it learns to bridge the interstellar gulf. Across from the Optimists sat the Pessimists, who genuflected before graven images of Saint Fermi and a host of lesser lightweights. The Pessimists envisioned a lonely universe full of dead rocks and prokaryotic slime. The odds are just too low, they insisted. Too many rogues, too much radiation, too much eccentricity in too many orbits. It is a surpassing miracle that even one Earth exists; to hope for many is to abandon reason and embrace religious mania. After all, the universe is fourteen billion years old: if the galaxy were alive with intelligence, wouldn't it be here by now? Equidistant to the other two tribes sat the Historians. They didn't have too many thoughts on the probable prevalence of intelligent, spacefaring extraterrestrials— but if there are any, they said, they're not just going to be smart. They're going to be mean. It might seem almost too obvious a conclusion. What is Human history, if not an ongoing succession of greater technologies grinding lesser ones beneath their boots? But the subject wasn't merely Human history, or the unfair advantage that tools gave to any given side; the oppressed snatch up advanced weaponry as readily as the oppressor, given half a chance. No, the real issue was how those tools got there in the first place. The real issue was what tools are for. To the Historians, tools existed for only one reason: to force the universe into unnatural shapes. They treated nature as an enemy, they were by definition a rebellion against the way things were. Technology is a stunted thing in benign environments, it never thrived in any culture gripped by belief in natural harmony. Why invent fusion reactors if your climate is comfortable, if your food is abundant? Why build fortresses if you have no enemies? Why force change upon a world which poses no threat? Human civilization had a lot of branches, not so long ago. Even into the twenty-first century, a few isolated tribes had barely developed stone tools. Some settled down with agriculture. Others weren't content until they had ended nature itself, still others until they'd built cities in space. We all rested eventually, though. Each new technology trampled lesser ones, climbed to some complacent asymptote, and stopped—until my own mother packed herself away like a larva in honeycomb, softened by machinery, robbed of incentive by her own contentment. But history never said that everyone had to stop where we did. It only suggested that those who had stopped no longer struggled for existence. There could be other, more hellish worlds where the best Human technology would crumble, where the environment was still the enemy, where the only survivors were those who fought back with sharper tools and stronger empires. The threats contained in those environments would not be simple ones. Harsh weather and natural disasters either kill you or they don't, and once conquered—or adapted to— they lose their relevance. No, the only environmental factors that continued to matter were those that fought back, that countered new strategies with newer ones, that forced their enemies to scale ever-greater heights just to stay alive. Ultimately, the only enemy that mattered was an intelligent one. And if the best toys do end up in the hands of those who've never forgotten that life itself is an act of war against intelligent opponents, what does that say about a race whose machines travel between the stars?
Peter Watts (Blindsight (Firefall, #1))
The Book of Oogenesis In the beginning were the gametes. And though there was sex, lo, there was no gender, and life was in balance. And God said, “Let there be Sperm”: and some seeds did shrivel in size and grow cheap to make, and they did flood the market. And God said, “Let there be Eggs”: and other seeds were afflicted by a plague of Sperm. And yea, few of them bore fruit, for Sperm brought no food for the zygote, and only the largest Eggs could make up the shortfall. And these grew yet larger in the fullness of time. And God put the Eggs into a womb, and said, “Wait here: for thy bulk has made thee unwieldy, and Sperm must seek thee out in thy chambers. Henceforth shalt thou be fertilized internally.” And it was so. And God said to the gametes, “The fruit of thy fusion may abide in any place and take any shape. It may breathe air or water or the sulphurous muck of hydrothermal vents. But do not forget my one commandment unto you, which has not changed from the beginning of time: spread thy genes.” And thus did Sperm and Egg go into the world. And Sperm said, “I am cheap and plentiful, and if sowed abundantly I will surely fulfill God’s plan. I shall forever seek out new mates and then abandon them when they are with child, for there are many wombs and little time.” But Egg said, “Lo, the burden of procreation weighs heavily upon me. I must carry flesh that is but half mine, gestate and feed it even when it leaves my chamber,” for by now many of Egg’s bodies were warm of blood, and furry besides. “I can have but few children, and must devote myself to those, and protect them at every turn. And I will make Sperm help me, for he got me into this. And though he doth struggle at my side, I shall not let him stray, nor lie with my competitors.” And Sperm liked this not. And God smiled, for Its commandment had put Sperm and Egg at war with each other, even unto the day they made themselves obsolete.
Peter Watts (Blindsight (Firefall, #1))
She wandered almost at random, zigzagging streets, following a canal for a bit, stopping to admire the towering red brick buildings that channelled her along, manufacturing heritage trailing along the water. Some were more than eight stories tall, solid behemoths that would outlast whatever food outlet had set up shop on the ground. Looking up changed things, it revealed all the details on the old buildings: secret towers, spires, turrets. They were castles in the city. Rewards for those that saw beyond their shuffling footsteps. This was a city made for looking up, she thought.
Karl Drinkwater (Cold Fusion 2000)
You did your best to be a good student. You chopped and cooked and measured and served according to her wishes. But sometimes you wondered if the stall could stand to be upgraded with modern comfort food. With pandan ensaymada instead of the increasingly popular but also growingly common ube, the fresh bread from the oven and the cheese still melting, sweetly fragrant from the infusion of those steeped leaves and as simple as a summer morning. Or chopped watermelons in bulalo soup to replace tomatoes, for that extra tang. Or even pork adobo, but with chili and sweet pineapples. You had so many ideas.
Rin Chupeco (Hungry Hearts: 13 Tales of Food & Love)
I don’t know to what extent ignorance of science and mathematics contributed to the decline of ancient Athens, but I know that the consequences of scientific illiteracy are far more dangerous in our time than in any that has come before. It’s perilous and foolhardy for the average citizen to remain ignorant about global warming, say, or ozone depletion, air pollution, toxic and radioactive wastes, acid rain, topsoil erosion, tropical deforestation, exponential population growth. Jobs and wages depend on science and technology. If our nation can’t manufacture, at high quality and low price, products people want to buy, then industries will continue to drift away and transfer a little more prosperity to other parts of the world. Consider the social ramifications of fission and fusion power, supercomputers, data “highways,” abortion, radon, massive reductions in strategic weapons, addiction, government eavesdropping on the lives of its citizens, high-resolution TV, airline and airport safety, fetal tissue transplants, health costs, food additives, drugs to ameliorate mania or depression or schizophrenia, animal rights, superconductivity, morning-after pills, alleged hereditary antisocial predispositions, space stations, going to Mars, finding cures for AIDS and cancer.
Carl Sagan (The Demon-Haunted World: Science as a Candle in the Dark)
Dinner starts with a ceviche of beef, the love child of northern Italy's raw beef culture and the couple's interest in assertive flavors from around the world. Depending on the day, you may find lemongrass, cilantro, and miso- perfect strangers across Italy- canoodling with cured anchovies and handmade pastas. "It's not fusion," says Francesca. "We don't ever think 'How can we work a bit of Asia into this plate?' If it makes sense on the fork, then we go for it." From there Francesca takes me through the entire menu: from the esoteric and unexpected- fried snails over a dashi-spiked potato puree, glazed pork belly with cavolo nero kimchi- to gentle riffs on the soul food you'd find in a traditional trattoria- fried artichokes dipped into an anise-spiked mayonnaise, tender pork sweetbreads with tiny candy-sweet asparagus and a slick of Mazzo's exceptional olive oil.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
Dream Meditation Practices are best performed in an isolated (close to nature) chamber that is clean and dry. Diet should be modified before practice so that solid food is reduced and a sense of lightness is obtained. This meditation is best done after bathing; the student can be nude or wear a light robe. Begin by lying on your back. Focus your mind on the lower tan tien. Summon the spirits residing in the organs by chanting their names in the order of the creation cycle: Houhou or Shen (heart), Beibei or Yi (spleen), Yanyan or Po (lungs), Fu Fu or Zhi (kidneys), and Jianjian or Hun (liver).20 Repeat the chanting and gathering until a bright light and warmth appear in the lower tan tien. Opening this place will automatically open the Microcosmic Orbit. Coordinate your breathing with this meditation to assist the process: inhaling stimulates the kidneys and liver, while exhaling moves the heart and lungs to the centerpoint—the stomach and spleen. Bring the merged five spirits from the lower tan tien (you can also include the other four spirits) up to the heart, and then to the Crystal Palace (also known as the Divine Palace or Hall of Light). The team of merged spirits—now the Yuan Shen or Original Spirit—can exit via the crown. Being conscious during the whole dream, or alternatively remembering the dream after waking, completes the process. You also have the choice of practicing meditation during your dream state. Process the content of the dream during the day, taking any actions in the material world that are now necessary. Remember that one of our goals with the Kan and Li practice is to merge the everyday mind with your dream landscape and meditation. Fusion of these three minds (different from the three tan tiens) is a feature of the developing sage. Ideally, dreaming can include the practice of Microcosmic Orbit, Fusion, and even Kan and Li.
Mantak Chia (The Practice of Greater Kan and Li: Techniques for Creating the Immortal Self)
I know that the consequences of scientific illiteracy are far more dangerous in our time than in any that has come before. It’s perilous and foolhardy for the average citizen to remain ignorant about global warming, say, or ozone depletion, air pollution, toxic and radioactive wastes, acid rain, topsoil erosion, tropical deforestation, exponential population growth. Jobs and wages depend on science and technology. If our nation can’t manufacture, at high quality and low price, products people want to buy, then industries will continue to drift away and transfer a little more prosperity to other parts of the world. Consider the social ramifications of fission and fusion power, supercomputers, data “highways,” abortion, radon, massive reductions in strategic weapons, addiction, government eavesdropping on the lives of its citizens, high-resolution TV, airline and airport safety, fetal tissue transplants, health costs, food additives, drugs to ameliorate mania or depression or schizophrenia, animal rights, superconductivity, morning-after pills, alleged hereditary antisocial predispositions, space stations, going to Mars, finding cures for AIDS and cancer. How can we affect national policy—or even make intelligent decisions in our own lives—if we don’t grasp the underlying issues? As I write, Congress is dissolving its own Office of Technology Assessment—the only organization specifically tasked to provide advice to the House and Senate on science and technology. Its competence and integrity over the years have been exemplary. Of the 535 members of the U.S. Congress, rarely in the twentieth century have as many as one percent had any significant background in science. The last scientifically literate President may have been Thomas Jefferson.* So how do Americans decide these matters? How do they instruct their representatives? Who in fact makes these decisions, and on what basis? —
Carl Sagan (The Demon-Haunted World: Science as a Candle in the Dark)
For my first home-cooked meal in Tokyo, I took an assortment of beautiful Japanese ingredients and did what came naturally: I made Chinese food. I stir-fried some beautifully marbled kurobuta (Berkshire breed) pork with bok choy, ginger, and leeks, sauced it with soy sauce, mirin, and vinegar, and served it over rice, sprinkled with shichimi tōgarashi seven-spice mixture. This seemed like a reasonable act of Japanese-Chinese fusion. I made some quick-pickled cucumbers on the side. This was before we discovered that anything you do to a Japanese cucumber diminishes it. I should have known this; once I interviewed a Japanese-American farmer who grows more than a hundred Asian vegetables in Washington state. Naturally, I asked him about his personal favorite. Cucumber, he said. "How do you prepare it?" I asked. "Slice and eat." The whole meal was about the same as something I'd make at home, but I cooked it in Japan. It was like the SpongeBob SquarePants episode where SpongeBob has to work the night shift at the Krusty Krab, and he keeps saying things like, "I'm chopping lettuce... at night!" I was slicing cucumbers... in Tokyo!
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
It's basty!" "There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And... Shark fin! Simmered until it's falling apart!" Aah! It's all too much! I-I don't care if I burn my mouth... I want to dive in right now! Mm! Mmmm! UWAAAAH! "Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue... ...with the crispy piecrust providing a delectably crunchy contrast!" "Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too." Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them... ... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish! "Judge Ohizumi, what's that "basty" thing you were talking about?" "It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine." "Shippoku cuisine?" Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust. *It's widely assumed that Basty originated from the Portuguese word "Pasta."* "Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!" "The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices... ... using distinctively Indian spice blends and techniques!" "Hm? Wait a minute. There's more than just shark fin and vegetables in this soup. This looks just like an Italian ravioli! I wonder what's in it? ?!" "Holy crap, look at it stretch!" "What is that?! Mozzarella?! A mochi pouch?!" "Nope! Neither! That's Dondurma. Or as some people call it... ... Turkish ice cream. A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture. The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma... ... making for an addictively thick and chewy texture!
Yūto Tsukuda (食戟のソーマ 35 [Shokugeki no Souma 35] (Food Wars: Shokugeki no Soma, #35))
For unknown ages after the explosive outpouring of matter and energy of the Big Bang, the Cosmos was without form. There were no galaxies, no planets, no life. Deep, impenetrable darkness was everywhere, hydrogen atoms in the void. Here and there, denser accumulations of gas were imperceptibly growing, globes of matter were condensing-hydrogen raindrops more massive than suns. Within these globes of gas was kindled the nuclear fire latent in matter. A first generation of stars was born, flooding the Cosmos with light. There were in those times, not yet any planets to receive the light, no living creatures to admire the radiance of the heavens. Deep in the stellar furnaces, the alchemy of nuclear fusion created heavy elements from the ashes of hydrogen burning, the atomic building blocks of future planets and lifeforms. Massive stars soon exhausted their stores of nuclear fuel. Rocked by colossal explosions, they returned most of their substance back into the thin gas from which they had once condensed. Here in the dark lush clouds between the stars, new raindrops made of many elements were forming, later generation of stars being born. Nearby, smaller raindrops grew, bodies far too little to ignite the nuclear fire, droplets in the interstellar mist on their way to form planets. Among them was a small world of stone and iron, the early Earth. Congealing and warming, the Earth released methane, ammonia, water and hydrogen gases that had been trapped within, forming the primitive atmosphere and the first oceans. Starlight from the Sun bathed and warmed the primeval Earth, drove storms, generated lightning and thunder. Volcanoes overflowed with lava. These processes disrupted molecules of the primitive atmosphere; the fragments fell back together into more and more complex forms, which dissolved into the early oceans. After a while the seas achieved the consistency of a warm, dilute soup. Molecules were organized, and complex chemical reactions driven, on the surface of clay. And one day a molecule arose that quite by accident was able to make crude copies of itself out of the other molecules in the broth. As time passed, more elaborate and more accurate self replicating molecules arose. Those combinations best suited to further replication were favored by the sieve of natural selection. Those that copied better produced more copies. And the primitive oceanic broth gradually grew thin as it was consumed by and transformed into complex condensations of self replicating organic molecules. Gradually, imperceptibly, life had begun. Single-celled plants evolved, and life began generating its own food. Photosynthesis transformed the atmosphere. Sex was invented. Once free living forms bonded together to make a complex cell with specialized functions. Chemical receptors evolved, and the Cosmos could taste and smell. One celled organisms evolved into multicellular colonies, elaborating their various parts into specialized organ systems. Eyes and ears evolved, and now the Cosmos could see and hear. Plants and animals discovered that land could support life. Organisms buzzed, crawled, scuttled, lumbered, glided, flapped, shimmied, climbed and soared. Colossal beasts thundered through steaming jungles. Small creatures emerged, born live instead of in hard-shelled containers, with a fluid like the early ocean coursing through their veins. They survived by swiftness and cunning. And then, only a moment ago, some small arboreal animals scampered down from the trees. They became upright and taught themselves the use of tools, domesticated other animals, plants and fire, and devised language. The ash of stellar alchemy was now emerging into consciousness. At an ever-accelerating pace, it invented writing, cities, art and science, and sent spaceships to the planets and the stars. These are some of the things that hydrogen atoms do, given fifteen billion years of cosmic evolution.
Carl Sagan (Cosmos)
You haven’t,” he accused with a chuckle. “Why make all of that talk about me assuming something if it’s true? Women…” He shook his head. “You’re upset because I guessed something about you and was correct. Relax… it doesn’t make you predictable.” Gaby was too busy trying to stop from reaching over and smashing black rice in his face to see the compliment in his words. “Well, for your information, you’re wrong. I very much have had Fusion food before and in fact… I’ve been here, many times actually.” Gaby glared at him before reaching over and picking up the small cup of water. He looked like he wanted to say something to her but was stuck and Gaby was ecstatic she had stumped him as she took a sip, parched from her tête-à-tête. “Uh…” Power started, but Gaby was already quenching her thirst. Ew, it was a bit…stale, maybe? Definitely tap water, warm, and not something that should be served in a classy restaurant. She slowly put the water back down and looked off, swishing the remnants around in her mouth before stubbornly swallowing. When she brought eyes back to him she noticed his lips were sucked in and a trace of a grin played on his face. “What? What’s wrong with you?” He hesitated, as if he didn’t want to say at first. “That’s…the finger bowl.” After a beat, Gaby replied.
Takerra Allen (An Affair in Munthill)
Before long our entire table was covered in food: an earthenware ramekin of pearly-pink prawns bathed in garlic butter; translucent, paper-thin slices of cured ham fanned out on the plate; tortilla espanola with nuggets of potato and sweet onion; candy-stripe beets studded with goat cheese and almond slivers; slow-cooked short ribs almost silky in their tenderness; thick chorizo stew.
Kirstin Chen (Soy Sauce for Beginners)
Just as Grant borrowed heavily from Houston Chamberlain, so did Stoddard borrow heavily from Grant in The Revolt Against Civilization, adding generous doses of Lombrosian-style statistical surveys to prove that the new immigrants were systematically undermining the racial future of America.* Stoddard’s Nordic type exhibited a remarkable fusion of neo-Gobinian and specifically American virtues. Nordic man was “at once democratic and aristocratic…. Profoundly individualistic and touchy about his personal rights, neither he nor his fellows will tolerate tyranny.” He was naturally averse to degeneration: “He requires healthful living conditions, and pines when deprived of good food, fresh air, and exercise.” His racial purity becomes the key to progress as well, since “our modern scientific age is mainly a product of Nordic genius.” All the nations with high infusions of Nordic blood were, according to Stoddard, “the most progressive as well as the most energetic and politically able.89 But Stoddard also dared to confront the paradox that underlay the Gobinian confrontation between cultural vitality and civilization. Even as a healthy racial stock generates society’s material wealth and cultural attainments, Gobineau had claimed, its openness to change and diversity sows the seeds of its own destruction. Ultimately the people discover that “their social environment has outrun inherited capacity.” The Anglo-Saxon heritage cannot sustain itself in the future without its racial stock. (Grant was also a keen eugenicist.) “The more complex the society and the more differentiated the stock,” Stoddard insisted, “the graver the liability of irreparable disaster.
Arthur Herman (The Idea of Decline in Western History)
Mind you, the whole world is our family, and our family is our responsibility – not of a bunch of so-called specialists. And this is not a glorified hypothetical ideal, rather it is an actuality. To refer to this kind of actual and not hypothetical statements with potential for inspiring others, I hereby propose the term “neuro-cookie”. A neuro-cookie is not simply an inspiring quotation, rather for a quotation to be a true neuro-cookie, it must be based on actuality. The world has already plenty of inspiring statements, but when you go deeper into those statements, you find out that most of them have no basis in reality whatsoever. Most of these statements are products of mere romanticism and imagination. And since we are talking about reality, we must also keep in mind that, it is not necessary for a neuro-cookie to be fully empirical, but it must have some empirical basis. The contention of a neuro-cookie is to not simply inspire the human, but to do so with the most effective fusion of rational and compassionate elements. You probably have seen some of those neuro-cookies in my recent talks.
Abhijit Naskar
He is small and hearty, like the impresario of a particularly energetic Soho eatery. She pictures something in obscure fusion food: peacock and tilapia dumplings.
Nick Harkaway (Gnomon)
Once, when I was a kid, I had impressed my mother, intuitively dipping a whole raw pepper into ssamjang paste at a barbecue restaurant in Seoul. The bitterness and spice of the vegetable perfectly married with the savory, salty taste of the sauce, itself made from fermented peppers and soybeans. It was a poetic combination, to reunite something in its raw form with its twice-dead cousin. "This is a very old taste," my mother had said.
Michelle Zauner (Crying in H Mart)
Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.
Michelle Zauner (Crying in H Mart)
I thought about it, and I came up with the perfect way to raise her awareness. I wrote her a bedtime story, a disarming blend of humor and affection, and I called it: The Book of Oogenesis In the beginning were the gametes. And though there was sex, lo, there was no gender, and life was in balance. And God said, “Let there be Sperm”: and some seeds did shrivel in size and grow cheap to make, and they did flood the market. And God said, “Let there be Eggs”: and other seeds were afflicted by a plague of Sperm. And yea, few of them bore fruit, for Sperm brought no food for the zygote, and only the largest Eggs could make up the shortfall. And these grew yet larger in the fullness of time. And God put the Eggs into a womb, and said, “Wait here: for thy bulk has made thee unwieldy, and Sperm must seek thee out in thy chambers. Henceforth shalt thou be fertilized internally.” And it was so. And God said to the gametes, “The fruit of thy fusion may abide in any place and take any shape. It may breathe air or water or the sulphurous muck of hydrothermal vents. But do not forget my one commandment unto you, which has not changed from the beginning of time: spread thy genes.” And thus did Sperm and Egg go into the world. And Sperm said, “I am cheap and plentiful, and if sowed abundantly I will surely fulfill God’s plan. I shall forever seek out new mates and then abandon them when they are with child, for there are many wombs and little time.” But Egg said, “Lo, the burden of procreation weighs heavily upon me. I must carry flesh that is but half mine, gestate and feed it even when it leaves my chamber,” for by now many of Egg’s bodies were warm of blood, and furry besides. “I can have but few children, and must devote myself to those, and protect them at every turn. And I will make Sperm help me, for he got me into this. And though he doth struggle at my side, I shall not let him stray, nor lie with my competitors.” And Sperm liked this not. And God smiled, for Its commandment had put Sperm and Egg at war with each other, even unto the day they made themselves obsolete.
Peter Watts (Blindsight (Firefall, #1))
Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee. A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee. Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.
Amy Thomas (Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself (Valentine's Day Gift for Mom))
Knives sliced cleanly through the salmon, pink flesh flaking on either side, the crust giving way with a satisfying crunch. Lenore and Maz were eating, too, but I kept my eyes fixed on Luke's fork. He tried a bite of the salmon plain first, chewing thoughtfully, then swept up some of my rice porridge with the seaweed-pickled vegetables, then returned for a bite of everything together, pink salmon and white porridge and pops of green and red all entering his parted lips. He closed his eyes as he tasted my food. He didn't open them again until he swallowed. "The salmon is perfect," he said. "Flaky and tender, with just the right amount of smoke, and the crunch of that crust is just..." He paused, those bottomless eyes on mine. The tip of his tongue darted over his lower lip. "Incredible." I didn't mean to smile, just nod appreciatively at any praise, but I felt it curl over my lips anyway. "Thank you." "I agree," said Lenore. "The salmon is something quite special. Is the crust rice alone?" "No," I said. "It's ground rice with some panko and a little nori." She nodded with approval. "And these seaweed-pickled vegetables are stellar. Bright and tangy, a lovely pop of acid against the richness of the salmon and the porridge.
Amanda Elliot (Sadie on a Plate)
But my own style, I'd say, is more homestyle, with Jewish influences? Not kosher cooking; that's a different thing. I'm inspired by traditional Jewish cuisine." Paper rustled on the other end. "Right, the matzah ball ramen you cooked in your video looked fantastic. We were all drooling in the room!" I perked up. Forgot that I was naked. Forgot that lately I was a walking disaster. "That's one of my go-tos and will definitely be on my future menu. I've been experimenting lately with putting a spin on kugels..." As I chattered on, I could practically see my grandma shaking her head at me. Grandma Ruth had cooked up a storm for every Passover, Yom Kippur, and Chanukah, piling her table till it groaned with challah rolls, beef brisket in a ketchup-based sauce, and tomato and cucumber salad so fresh and herby and acidic it could make you feel like summer in the middle of winter.
Amanda Elliot (Sadie on a Plate)
I stopped in front of my new building, a thrill of pride running through me at the sight. The sight was bright and clear and elegant: Wander. Because my people had wandered all around the world for thousands of years of the Diaspora, picking up local culinary traditions and incorporating them into our own. Even if my menu had taken the incorporation in a more daring direction----some of the dishes I was most excited about were the brisket ramen and the kimchi chopped liver, a play on my finale appetizer but with Korean influences. Luke had helped me with that. It was the one dish that sat on both of our menus.
Amanda Elliot (Sadie on a Plate)
To the Historians, tools existed for only one reason: to force the universe into unnatural shapes. They treated nature as an enemy, they were by definition a rebellion against the way things were. Technology is a stunted thing in benign environments, it never thrived in any culture gripped by belief in natural harmony. Why invent fusion reactors if your climate is comfortable, if your food is abundant? Why build fortresses if you have no enemies? Why force change upon a world that poses no threat?
Peter Watts (Blindsight (Firefall, #1))
I finally came up with a cake base that seemed right and debated whether the coconut should go in the cake or be sprinkled on top. Hmm, probably better to test both and see. Cupcake trays filled and in the oven, it was now time to come up with the right frosting. I decided to go with cream cheese, both to mimic the cheese slices that usually top the bibingka and because cream cheese frosting was the best frosting. Don't @ me. It was delicious but tasted like a regular cream cheese frosting. It needed some oomph, something that let people know it was a bibingka cupcake. As I analyzed my grandmother's bibingka, layer by layer, I realized what was missing: the salted duck eggs. I was a huge fan of the sweet and salty combination and knew if I used the salted duck eggs sparingly, I'd have a winning combination on my hands.
Mia P. Manansala (Blackmail and Bibingka (Tita Rosie's Kitchen Mystery, #3))
Jewish-Southern culture had also bred the ultimate in fusion food: Gershon Weinberg’s pork and ribs barbecue restaurant in Alabama.
Tony Horwitz (Confederates in the Attic: Dispatches from the Unfinished Civil War (Vintage Departures))
As per your request, all the chocolate we have on offer." There were pandan cheesecake brownies, red bean brownies, ube chocolate chip cookies, ube Oreo mochi Rice Krispie treats, brown butter chai chocolate chip cookies, Mexican hot chocolate cookies, and a champorado parfait, the last of which was still in the experimental phase. I didn't usually make so many chocolate offerings in one day, but I guess subconsciously I felt the need for chocolaty comfort as much as Marcus did.
Mia P. Manansala (Murder and Mamon (Tita Rosie's Kitchen Mystery, #4))
A buffet with a mix of Indian and Italian food beckons. It's like a fever dream from the bonkers corners of my recipe-obsessed mind--- samosas stuffed with zucchini blossoms and creamy ricotta; chapatis with tomato and mint chutneys made with local produce; artichoke pakoras topped with cilantro and ginger; local truffle panipuris, and even more truffles on the creamy turmeric lentils. There's a chef slicing a porchetta that's been rolled up with cardamom, cumin, black pepper, amchur, and coriander. The air is spiced and herbaceous, and I dive in the moment I see others partaking.
Ali Rosen (Recipe for Second Chances)
We even made it to the holy mecca of Brooklyn food fanaticism: Smorgasburg, a collection of food vendors that battle it out for the most outrageously delicious, ridiculously inventive food. We duly ate our heads off, sampling panko-crusted chicken sandwiches topped with pickled cucumbers and daikon, brown butter cookies doused in flies of sea salt, and the coup d'état- gigantic, billowy doughnuts from a Bed-Stuy bakery called Dough, one sweetly flavored with hibiscus, the other a savory, roasted café au last varietal.
Amy Thomas (Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself (Valentine's Day Gift for Mom))
Chilli Api Catering Pte Ltd provides Halal catering services for both corporate offices and private functions. We are established in the catering industry for our authentic and palatable Peranakan cuisines. No doubt Peranakan food is our specialty, we also feature a fusion of international dishes on our menus to provide our clients with more freedom in terms of choices, tastes and preferences.
Chilli Api
Today, Chefs, I have prepared for you a coconut-curry chicken, served on a naan waffle. And while the flavor profile is a little more on the exotic side, I think even exotic food should be comfort food. To that end, you'll see that you also have a side of warmed sweet and slightly spicy plum chutney. I'll ask you to pour that over the dish, as you would maple syrup over the traditional Southern version of chicken and waffles.
Bethany Turner (Hadley Beckett's Next Dish)
Cashmere Restaurant is a fusion kitchen that infuses Arabian cuisine with other exciting flavors and a wide variety of options to choose from. You can also get tasty food delivered right at your doorstep
cashmerefusionrestaurant
I don't know where to begin on my plate. Everything looks so unfamiliar, yet appetizing. I decide to aim for the starch first, and settle my fork into a generous portion of what turns out to be risotto with bite-sized pieces of suckling pig. I'll take creamy risotto over that vile poi any day. The pork, so tender and juicy, has me humming Mele Kalikimaka, cause it feels like a Hawaiian Merry Christmas gift. I next try the entrée, a tender, flaky and surprisingly un-oily mackerel sprinkled with feta cheese and olives and cloaked in taro leaves. I have to give Telly some credit, I didn't know how this place could pull off merging three such divergent flavors, but somehow it works despite itself. "I can't believe how fantastic this food is," Jess mumbles through a bite of her pineapple-balsamic glazed wild boar spare ribs with tzatziki sauce. "Who'd have thought you could actually assemble a menu with Italian, Hawaiian and Greek food? I honestly thought it was a joke." "Joke's on us, cause this stuff is amazing." After dinner ends, Telly returns with a selection of desserts (including a baklava made with mascarpone cheese, coconut and pine nuts), a tray with sample shots of grappa, ouzo and okolehao, and a somewhat excessive appreciation for his customers.
Jenny Gardiner (Slim to None)
I started with a wedge of triple-cream cheese because that seemed like a rich and elegant base that would need little embellishment. I cut a large slice of cheese and stripped off the skin, leaving only the voluptuous center, which I set into a clean bowl. I had noticed that wine went into the best dishes, so I added enough claret to thin the cheese to a mixable consistency. As I beat it together, I watched the pure white turn a murky shade of rose, and the sharp smell of wine overpowered the milky fragrance of cheese. Although such a dramatic change in color and aroma was unexpected, I decided it was not a fatal blow to the plan. The chef had once said that the cornerstones of culinary art were butter and garlic, so I cheerfully whipped in a knob of softened butter and pressed a large clove of garlic. I whisked it all until it was smooth, tested it with a fingertip, and judged it to be not bad. But not bad wasn't good enough for a grand gesture. I stood before the brick oven and pondered what might elevate this concoction from an oddly flavored cheese to something that would make the chef raise his eyebrows with appreciation. The brick oven reminded me of Enrico, who often bragged that his lightly sweetened breads and confections were everyone's favorite. He once said, "Meals are only an excuse to get to the dessert." I wasn't sure that was true, but I had noticed that people usually greeted the dessert course with smiles, even though they had already eaten their fill. Confections always found favor, and so I poured a golden stream of honey into my mélange. After it was well blended, it was rather pretty- smooth and thick, luscious looking, like pudding or custard.
Elle Newmark (The Book of Unholy Mischief)
To the Historians, tools existed for only one reason: to force the universe into unnatural shapes. They treated nature as an enemy, they were by definition a rebellion against the way things were. Technology is a stunted thing in benign environments, it never thrived in any culture gripped by belief in natural harmony. Why invent fusion reactors if your climate is comfortable, if your food is abundant? Why build fortresses if you have no enemies? Why force change upon a world that poses no threat? Human civilization had a lot of branches, not so long ago. Even into the twenty-first century, a few isolated tribes had barely developed stone tools. Some settled down with agriculture. Others weren’t content until they had ended nature itself, still others until they’d built cities in space.
Peter Watts (Blindsight (Firefall, #1))