Grill Master Quotes

We've searched our database for all the quotes and captions related to Grill Master. Here they are! All 27 of them:

Are you saying a sorcerer could burst into flames?” “Mm, no, the body is too wet for that. He would more just . . . burst. Like a grilled sausage splitting its casing.
Lois McMaster Bujold (Penric’s Demon (Penric and Desdemona, #1))
Buffy caught an unexpected movement from the corner of her eye. She turned to see Xander/Sarah holding an object while he/she rushed toward the Master with murderous intentions. "No!" Buffy exclaimed. "Use a stake! Not a steak!" Sarah stopped in fron of the grill and struck the Master several times on the chest and shoulders with the piece of meat.
Arthur Byron Cover (Buffy the Vampire Slayer: Night of the Living Rerun)
All his life long he had been amazed at the way ideas have of agglomerating, divorced from feeling, like crystals in strange, meaningless formations; and of growing like tumors, devouring the flesh that conceives them; or of assuming certain human lineaments, but in monstrous wise, like those inert masses to which some women give birth, and which are, after all, only the incoherent dreams of matter. He found that a goodly number of the mind's productions are no more than such deformed mooncalves. Other conceptions, less impure and more precise, forged as if by a master workman, make for illusion when viewed from afar; though commanding our admiration for their parallels and their angles, like intricate iron grills, they are nevertheless only bars behind which the understanding imprisons itself, abstract fetters already eaten into by the rust of false premises.
Marguerite Yourcenar (L'Œuvre au noir)
Steam little potatoes in the oven by placing them in a single layer in a roasting dish, seasoning with salt, and adding any aromatics—a sprig of rosemary and a few garlic cloves will do. Add just enough water to cover the bottom of the pan, and tightly seal it up with aluminum foil. Cook until the potatoes present no resistance when pierced with a knife, and then serve with flaky salt and butter or garlicky aïoli alongside hard-cooked eggs or grilled fish.
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
Always toast in a single layer, stir often, and pull bits and pieces as they are done. Toast thin slices of bread, to be smeared with chicken liver paste or fava bean purée at medium-low heat (about 350°F) so they don’t burn or dry out, which will result in mouth-damaging shards. Thicker slices of bread, to be topped with poached eggs and greens or tomatoes and ricotta, can be toasted at high heat (up to 450°F), or on a hot grill, so they brown quickly on the surface and remain chewy in the center. At 450°F and above, coconut flakes, pine nuts, and bread crumbs will go from perfect to burnt in the time it takes to sneeze. Knock 50 to 75°F off the temperature, and you’ll buy yourself the luxury of time. If a sneezing fit hits, your toasted foods will be safe. And when you deem the toastiness of these delicate foods sufficient, remove them from their hot trays (not doing so may lead to carryover and your perfectly toasted food will blacken while your back is turned).
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
Garnish soft comfort foods with crunchy crumbs, toasted nuts, or crisp bits of bacon to make things interesting. Serve rich meats with bright, acidic sauces and clean-tasting blanched or raw vegetables. Serve mouth-drying starches with mouthwatering sauces, and recognize that a well-dressed, juicy salad can serve as both a side dish and a sauce. On the other hand, pair simply cooked meats, such as grilled steak or poached chicken, with roasted, sautéed, or fried vegetables glazed with Maillard’s dark lacquer. Let the seasons inspire you; foods that are in season together naturally complement one another on the plate. For example, corn, beans, and squash grow as companions in the field, then the three sisters find their way together into succotash. Tomatoes, eggplant, zucchini, and basil become ratatouille, tian, or caponata depending on where you are on the Mediterranean coast. Sage, a hardy winter herb, is a natural complement to winter squash because its leaves—and its flavor—stand up to the cold of winter.
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
5236 rue St. Urbain The baby girl was a quick learner, having synthesized a full range of traits of both of her parents, the charming and the devious. Of all the toddlers in the neighbourhood, she was the first to learn to read and also the first to tear out the pages. Within months she mastered the grilling of the steaks and soon thereafter presented reasons to not grill the steaks. She was the first to promote a new visceral style of physical comedy as a means of reinvigorate the social potential of satire, and the first to declare the movement over. She appreciated the qualities of movement and speed, but also understood the necessity of slowness and leisure. She quickly learned the importance of ladders. She invented games with numerous chess-boards, matches and glasses of unfinished wine. Her parents, being both responsible and duplicitous people, came up with a plan to protect themselves, their apartment and belongings, while also providing an environment to encourage the open development of their daughter's obvious talents. They scheduled time off work, put on their pajamas and let the routines of the apartment go. They put their most cherished books right at her eye-level and gave her a chrome lighter. They blended the contents of the fridge and poured it into bowls they left on the floor. They took to napping in the living room, waking only to wipe their noses on the picture books and look blankly at the costumed characters on the TV shows. They made a fuss for their daughter's attention and cried when she wandered off; they bit or punched each other when she out of the room, and accused the other when she came in, looking frustrated. They made a mess of their pants when she drank too much, and let her figure out the fire extinguisher when their cigarettes set the blankets smoldering. They made her laugh with cute songs and then put clothes pins on the cat's tail. Eventually things found their rhythm. More than once the three of them found their faces waxened with tears, unable to decide if they had been crying, laughing, or if it had all been a reflex, like drooling. They took turns in the bath. Parents and children--it is odd when you trigger instinctive behaviour in either of them--like survival, like nurture. It's alright to test their capabilities, but they can hurt themselves if they go too far. It can be helpful to imagine them all gorging on their favourite food until their bellies ache. Fall came and the family went to school together.
Lance Blomgren (Walkups)
Foreword Reviews Magazine. Foreword Reviews. Summer 2014 issue. "By way of introduction to Vivienne Kruger’s Balinese Food, bear in mind that eight degrees south of the equator, this modest-sized lava rich, emerald green island rests among the 17,508 remote, culturally distinct constellation of Indonesian islands. It is home to three million mortals who believe they are protected by an unfathomable number of Bali-Hindu goddesses and gods that inhabit the island’s sacred mountain peaks. The Balinese are unlike almost any other island people in that they are suspicious, even distrustful of the sea, believing mischievous spirits and negative powers dwell there—the underworld, as it were. Yes, they eat seafood, they just mostly let other Indonesians do the fetching. Fittingly, Kruger’s masterful use of language; dogged, on the ground conversations with thousands of Balinese cooks and farmers; and disarming humanity leads to a culinary-minded compendium unlike almost any other. Bali, you got the scribe you deserved. What made Kruger’s work even more impressive is the fact that almost nothing about Balinese food history has been written down over the years. She writes: “Like so many other traditions in Bali, cooking techniques and eating habits are passed down verbally by elders to their children and grandchildren who help in the kitchen. However, Indonesia has an old orally transmitted food culture because the pleasure of storytelling is entwined with the pleasure and effort of cooking and eating.” Balinese Food is framed around twenty-one chapters, including the all-important Sacred Ceremonial Cuisine, Traditional Village Foods, the Cult of Rice, Balinese Pig, Balinese Duck, and specialized cooking techniques like saté, banana leaf wrappers, and the use of bumbu, a sacred, powerful dry spice paste mixture. In the chapter Seafood in Bali, she lists a popular, fragrant accompaniment called Sambal Matah—chopped shallots, red chilies, coconut oil, and kaffir lime juice—that is always served raw and fresh, in this case, alongside a simple recipe for grilled tuna. An outstanding achievement in the realm of island cooking and Indonesian history, Balinese Food showcases the Balinese people in the most flattering of ways.
Foreword Reviews Magazine
be used for grilling and poaching, that’s a tremendous advantage. If a student understands sautéing—I mean there are
Michael Ruhlman (The Making of a Chef: Mastering Heat at the Culinary Institute of America)
I’ll write the recipe down for you.” “I’ll just screw it up, anyway.” Gram laughed. “All you do is mix the ingredients together, pour it in a bag with the salmon and half an hour later give it to Sean to throw on the grill. He cooked the salmon to perfection tonight.” Of course he did. As he’d told her earlier, she had nothing to worry about because the Y chromosome came with an innate ability to master the barbecue grill. “The salad was good, too,” Sean said. “Thanks,” Emma muttered. “Even I can’t screw up shredding lettuce.” The man looked incredibly relaxed for somebody who'd probably been raked over the coals by his aunt and was now relaxing with two women he barely knew. She, on the other hand, felt as if she was detoxing. Jumpy. Twitching. A trickle of sweat at the small of her back. Sean stood and started gathering dishes, but held out a hand when Emma started to get up. “You ladies sit and visit. I’ll take care of the cleanup.” Once he was inside, Gram smiled and raised her eyebrows. “He does dishes, too? No wonder you snapped him up.” It was tempting to point out a few of his less attractive traits, like the fact that he was a sexist baboon who wouldn’t let her drive. But he was doing a good job of convincing Gram he was Emma’s Prince Charming, which was the whole point, so she bit back her annoyance with the Saint Sean routine. “He’s a keeper.
Shannon Stacey (Yours to Keep (Kowalski Family, #3))
Calibrate your dome thermometer regularly. To do this, take the thermometer out of the dome and put a pair of pliers on the nut under the dial. Place at least 1 inch (1.3 cm) of the thermometer tip into boiling water and see whether it reads 212°F (100°C). If it doesn’t, hold the dial with a cloth and rotate it until it is at 212°F (100°C). It may take a couple of tries before you get it calibrated.
Eric Mitchell (Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team--Includes Smoking, Grilling and Roasting Techniques)
I’m glad you’re hungry. It means you’ll like my cooking even if it’s sub-par.” “Somehow I don’t buy that you haven’t mastered grilling yet. Don’t guys start practicing that in college?” “We don’t actually learn anything. It’s just an excuse to drink beer and play with fire.
V. Vaughn (Tempted by the Bear: Part 5)
Gentle heat cooks food while minimizing moisture loss, but juiciness is not the only consideration when choosing a technique. High heat not only cooks a cut of meat but changes the flavor, too. (Think steak tartare versus a grilled steak.) Much of this change is related to the complex chemical interactions known as the Maillard reaction, named for the French scientist Louis-Camille Maillard, who first described the process in the early 1900s.
America's Test Kitchen (The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks))
Since the temperature of meat will continue to rise as it rests, an effect called carryover cooking, meat should be removed from the oven, grill, or pan when it’s 5 to 10 degrees below the desired serving temperature. Carryover cooking doesn’t apply to poultry and fish (they don’t retain heat as well as the dense muscle structure in meat), so they should be cooked to the desired serving temperatures.
America's Test Kitchen (The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks))
Everyone always assumed it was her mom who was the grilled cheese aficionado, but it was her dad who had mastered the art first. "Remember when Dad would make us breakfast grilled cheeses?" May asked. She and her mom had finally found a rhythm where they could work and talk at the same time. "I miss those," May said. Her mom swallowed, then cleared her throat. "I don't know what he did that made them so good. The Nutella and mascarpone was my favorite. I think he browned the butter first- he always did something to make it a little special." She even managed a tiny smile. May smiled back at her. "I liked the bacon and egg with marble cheese." "He grilled that one in bacon grease." "The house would smell so good." "Except that one time he got distracted by a crossword and burned the sandwiches. It took all day to to get the smell of burned toast smoke out of the house. And you have to admit, not every one of his creations was good." May scrunched her face, remembering some of the worst. Her mom wiped at her eyes and flipped the sandwiches in front of her. "Like the pickle and Brie combo. What was he thinking?" "That wasn't as bad as the pineapple and blue cheese.
Amy E. Reichert (The Optimist's Guide to Letting Go)
Haroche was crouched to the left of his old comconsole desk, just levering the vent grille out of the wall. In the opened flimsie-folder on the floor by his side lay another fiber filter. Miles laid a small bet with himself that they would find a disemboweled grille awaiting Haroche’s return in one of the briefing rooms on a direct line between Illyan’s old office and this one. A quick switch, very cool. You think fast, General. But this time I had a head start.
Lois McMaster Bujold (Memory (Vorkosigan Saga, #10))
Even annoyed, as she was now, she vibrated the kind of barely restrained energy that made every part of him spark to life. Some parts more enthusiastically than others. He shifted his weight and sidestepped slightly in an effort to keep that reality as unnoticeable as possible. He’d become a master of that particular skill during the last few months she’d been on the station. He needn’t have worried. She didn’t so much as glance at him. Her irritation was focused solely on her big brother. “Did you really just perp walk Cooper down the harbor?” Logan’s eyebrows lifted along with his hands, which he held up at his sides, palms out. “Hold up, I didn’t--” “Save it,” Kerry said. She turned to Cooper. “I apologize. He forgets I’m an adult woman who can handle her own affairs.” She glared at her brother during that last part. “She’s right, you know.” This came from a little spitfire brunette who, given Kerry’s descriptions of her family, must be the middle McCrae sister, Fiona. Fists planted on her hips, managing to somehow look down her cute little nose at her much taller and much bigger brother, she added, “We’re trying to plan my wedding and grill her about Mr. Hot and Aussie here. I’d think by now you’d know that we’ve got this covered.” She made a brief gesture to the other women standing alongside her. “If we thought he was a danger to society, we would have called.” Cooper watched the ricocheting dialogue like a spectator at a cricket match, unable to squelch a grin. It was like watching his own sister, all grown up and in triplicate. As Kerry and Fiona closed in on a somehow now hapless-looking lumberjack of a police chief, Cooper stepped forward and stuck out his hand toward the taller, willowy young woman who stood just behind Fiona. Where Kerry was Amazonian and Fiona a little firebrand, their oldest sister was the epitome of cool, calm, and collected. “Hannah Blue, I presume? I’m Cooper Jax. Sorry for the disruption of your sister’s wedding plans. I didn’t know.” This had Fiona turning his way. “And how could you, given Kerry couldn’t be bothered to so much as send you a postcard?” “Hey,” Kerry said, looking at her sister now. “Whose side are you on?” Fiona looked back at her. “The side that keeps this guy here and you looking all pent up and googly-eyed.” “Googly-eyed?” Kerry shot back. Cooper, grinning unrepentantly now, turned his attention back to Hannah and continued, as if her sisters weren’t getting all up in each other’s personal space. “I understand congratulations are in order on your recent nuptials as well.” Hannah gave him a swift, all-encompassing once-over as only a former defense attorney could. Then, in the face of his unrelenting goodwill, she took his hand, her mouth curving up in the barest hint of a smile as she gave it a firm, quick shake. “You’re a charmer, Mr. Jax, I’ll give you that.” “Go with your strength,” he replied.
Donna Kauffman (Starfish Moon (Brides of Blueberry Cove, #3))
On the other hand, McCann characterized Dahmer as a clever master of deception and deceit, who knew very well what he was doing, and who could turn his urges on and off. To this end, he paraded his own set of shrinks to drive home his point, in particular Dr. Park Dietz. Dietz had gained notoriety as a prosecution witness in the trial of John Hinckley Jr., who was acquitted by reason of insanity in 1982 for shooting President Reagan. Dietz had interviewed Dahmer for about eighteen hours over three days and agreed that Dahmer did exhibit some of the symptoms described by Dr. Berlin; however, he concluded that they were not beyond his control.
Patrick Kennedy (GRILLING DAHMER: The Interrogation Of "The Milwaukee Cannibal")
Peanut-Lime Dressing Makes about 1 3/4 cups 1/4 cup freshly squeezed lime juice 1 tablespoon fish sauce 1 tablespoon rice wine vinegar 1 teaspoon soy sauce 1 tablespoon finely grated ginger 1/4 cup peanut butter 1/2 jalapeño pepper, stemmed and sliced 3 tablespoons neutral-tasting oil 1 garlic clove, sliced Optional: 1/4 cup coarsely chopped cilantro leaves Place all the ingredients in a blender or food processor and blend until smooth. Thin with water to desired consistency—leave it thick to use as a dip, and thin it out to dress salads, vegetables, or meat. Taste with a leaf of lettuce, then adjust salt and acid as needed. Refrigerate leftovers, covered, for up to 3 days. Ideal for cucumbers, rice or soba noodles, romaine, and serving alongside grilled or roasted chicken, steak, or pork.
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
Red Wine Vinaigrette Makes about 1/2 cup 1 tablespoon finely diced shallot 2 tablespoons red wine vinegar 6 tablespoons extra-virgin olive oil Salt Freshly ground black pepper In a small bowl or jar, let the shallot sit in the vinegar for 15 minutes to macerate (see page 118), then add the olive oil, a generous pinch of salt, and a small pinch of pepper. Stir or shake to combine, then taste with a leaf of lettuce and adjust salt and acid as needed. Cover and refrigerate leftovers for up to 3 days. Ideal for garden lettuces, arugula, chicories, Belgian endive, Little Gem and romaine lettuce, beets, tomatoes, blanched, grilled, or roasted vegetables of any kind, and for Bright Cabbage Slaw, Fattoush, Grain or Bean Salad, Greek Salad, Spring Panzanella.
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
For a century before William became its master, Cliveden had been open to visitors and sightseers, one of several showplaces in England that were in effect, and by long tradition, public parks maintained at private expense. The new owner enclosed Cliveden within a high wall topped with broken glass, forbade access to a spring of water that had been a local pleasure site, and erected a blank wall to replace the iron grille gate that had allowed a sweeping view up the long driveway leading to the forecourt of the house.
Justin Kaplan (When the Astors Owned New York: Blue Bloods & Grand Hotels in a Gilded Age)
There's caviar inside the prawn dumpling!" "I used fresh live Japanese tiger prawns and minced the meat, then mixed it with an egg. I wrapped the caviar with it and fried it in peanut oil." "The sweetness of the prawn and the rich taste of the caviar complement each other! Nice work, Yuichi!" "Ah, no..." "There are various kinds of fried prawn dumpling dishes, but it was Yuichi's idea to wrap caviar in it. He got all the ingredients and made it himself on his day off." "Tayama senpai created this?" "Yuichi, make something else for us." "Please let me off the hook now." "Yuichi, make the scallop rice." "Master!" "Just do it." "The rice has been steamed and lightly flavored with dashi and soy sauce. I basted the scallop with a mop sauce made from sake and soy sauce, and grilled the outside but left the meat half-cooked. Then I placed the scallop onto the rice just before it finished steaming--- steam it for a moment, and it's done." "Aah! The flavor of the scallop has seeped into the rice, but the scallop itself still retains its flavor too. This only works if you perfectly calculate how long to grill the scallop and how long to steam it on the rice." "He saw me making steamed clam rice... ... and that's where he got the idea to place the teriyaki scallop instead of the clams on top of the rice." "The fact that you made the scallop into a teriyaki was a nice touch." "This is great ." "One more dish, Yuichi!" "Oh, please..." "Yuichi, I've got some engawa. You want me to help?" "No way. I'll do it myself! I wrapped young spring onions with the engawa of a left-eyed flounder, brushed on a mop sauce made from soy sauce and sake, and grilled it lightly. Please sprinkle some powdered Chinese pepper or shichimi onto this, if you want to." "Yum! The scent of the grilled spring onion and engawa draws out my appetite." "I took Yuichi to a restaurant that cooked garlic chives wrapped with eel dorsal fins... ...and Yuichi said he wanted to try it with left-eyed flounder engawa and young spring onions." "I thought it would be a waste to grill the engawa, but it turned out surprisingly good when he made it that way.
Tetsu Kariya (Izakaya: Pub Food)
Practice, Ami. There is no talent without practice." And practice you did. You hacked at livers and pig brains for sisig, spent hours over a hot stove for the perfect sourness to sinigang. You dug out intestines and wound them around bamboo sticks for grilled isaw, and monitored egg incubation times to make balut. Lola didn't frequent clean and well-lit farmers markets. Instead, you accompanied her to a Filipino palengke, a makeshift union of vendors who occasionally set up shop near Mandrake Bridge and fled at the first sight of a police uniform. Popular features of such a palengke included slippery floors slicked with unknown ichor; wet, shabby stalls piled high with entrails and meat underneath flickering light bulbs; and enough health code violations to chase away more gentrification in the area. Your grandmother ruled here like some dark sorceress and was treated by the vendors with the reverence of one. You learned how to make the crackled pork strips they called crispy pata, the pickled-sour raw kilawin fish, the perfect full-bodied peanuty sauce for the oxtail in your kare-kare. One day, after you have mastered them all, you will decide on a specialty of your own and conduct your own tests for the worthy. Asaprán witches have too much magic in their blood, and not all their meals are suitable for consumption. Like candy and heartbreak, moderation is key. And after all, recipes are much like spells, aren't they? Instead of eyes of newt and wings of bat they are now a quarter kilo of marrow and a pound of garlic, boiled for hours until the meat melts off their bones. Pots have replaced cauldrons, but the attention to detail remains constant.
Rin Chupeco (Hungry Hearts: 13 Tales of Food & Love)
Chestnuts have always been an ingredient that goes well with gamy meats. And in French cuisine, chestnuts are often seen in combination with venison. But the mildly sweet flavor and tender texture of these sweet chestnuts makes them melt in the mouth! That flavor combined with the smoky aroma of the charcoal grilling, makes the juicy meatiness of the venison stand out in stark contrast! This flavor isn't something that could be created with regular chestnuts. It's a deliciousness made possible precisely because he chose to use sweet chestnuts! "He minced some of them and added them to the sauce as well! Doing that spread their mild sweetness throughout the whole dish!" Soma's Chestnut Sauce Starting with a base of Fond de Veau (a brown stock usually made with veal), he added a cinnamon stick, orange zest and minced sweet chestnuts and then set the sauce to simmer. "Wait a minute. How odd! Charcoal grilling usually adds a unique and very distinctly bitter taste to ingredients. A taste that is decidedly outside the canon of French flavors! Yet this dish has taken that bitter taste and somehow made it fit seamlessly! Is there some secret to it?!" "That would be the coffee." "What?!" "Coffee?" "Yep! You guessed it! That's the Divine Tongue for you. One of the things I learned at Master Shinomiya's restaurant is that cacao goes really well with game meats. I've never used cacao much, though, to be honest... So instead I grabbed some instant coffee! The bitterness of coffee is similar enough to pure cacao that it paired up nicely with both the charcoal grilling and the gamy venison... ... resulting in a deeply rich and astringent flavor that's perfect for a truly French sauce. I added both coffee and chestnuts as secret ingredients to my sauce! This is a Yukihira Original and a brand-new French dish. I call it... ... Charcoal-Grilled Venison Thigh with Chestnut Sauce." In formal Japanese cooking bowl dishes, such as soups and rice bowls, are constructed from four elements: the main ingredient, the supporting ingredients, the stock and the accents. Similarly, the French dishes are constructed from three different parts balanced in harmony: the main ingredient, the sauce and the garnishes. But this dish... this is eccentric and novel and entirely unconventional while still remaining undeniably French! It's almost as if it's a nugget of flavor found only by cracking and peeling away the shell of common sense...
Yūto Tsukuda (食戟のソーマ 20 [Shokugeki no Souma 20] (Food Wars: Shokugeki no Soma, #20))
In retrospect, I'm not sure why I considered unexpected beer a problem, but the place was smoky and not especially welcoming, and Iris was in the mood for tonkatsu but couldn't find any on the menu. She flipped through for a while and then said, "I want that." "Looks good to me," I said. It was some kind of chicken on a stick. When I ordered it, the waiter asked if we wanted shio or tare. This much I could understand. Shio is salt; tare is a rich, sweet sauce made from reduced soy sauce, mirin, and simmered chicken parts. It's a common choice in yakitori places; tare is the safe option, since anything tastes good with sweetened soy sauce. Salt is for when you really want to see what the grill master can do. Here we went with tare. Soon the waiter brought two skewers, each loaded up winy, glistening bites of chicken. We each took a bite and shared an astonished stare: this was the best chicken we'd ever tasted, and we had absolutely no idea what chicken part we were eating. Later we figured out that it was bonjiri (sometimes written bonchiri). In English, it's called chicken tail or, more memorably, the Pope's Nose, a fatty gland usually discarded when prepping a chicken for Western-style cooking. We ordered two more plates of the stuff. Yakitori is a beak-to-tail approach to chicken. OK, not literally beaks, but common choices at a yakitori place include thigh meat, breast meat, wings, heart, liver, and cartilage. The true test of a yakitori cook, I think, is chicken skin. To thread the skin onto skewers at the proper density and then grill it until juicy but neither overcooked (dry and crusty) or undercooked (unspeakable) requires serious skill.
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
Elliot always ordered for the teachers at the robatayaki. The Japanese words he knew were those for pleasurable sustenance. Tonight he began with teriyaki yellowtail and buttered grilled potato. The teachers and Meryl joined him. After Meryl admired the flatfish chopstick rests and answered yes when Fiona asked if she thought the hijiki seaweed looked like shiny black worms, the Master’s sister brought a dish that Elliot hadn’t ordered. “The Master is giving us this for free.” Jo put her hands together in the customary prayer. “Itadakimasu.” “He is?” Meryl asked. Fiona told her to just say itadakimasu— “” And was impressed; it had taken her five days to try to say it. Darryl said, “Say ookini.” “That’s easy.” Meryl looked over to the Master. “Oh-key-knee.” Puppet eyes glittered. Circle lips opened wide. Laughter exploded like balls of fireworks at a summer festival. “A delectable delight,” Elliot said. “Grilled lotus root stuffed with ground pork. Your son’s favorite dish. Put a little of that mustard on it.” “Byron’s favorite? No, Byron’s favorite is my potato salad.
B. Jeanne Shibahara (Kaerou Time to Go Home)
With the Allies on the advance nearly everywhere and invasion talk in the air, London was a welcoming place for young airmen who were taking the fight to Hitler’s doorstep. The first stop for American airmen was usually the nearest Red Cross Club, where helpful volunteers made bookings free of charge at commercial hotels or at one of the Red Cross’s own dormitory-like facilities. After checking in and dropping off their kits, most men headed straight for Rainbow Corner. Located on the corner of Shaftesbury Avenue and Piccadilly Circus, it was a place as close to home as a GI could find in all of England. Administered by the American Red Cross, Rainbow Corner had been designed “to create a strictly American atmosphere.” There was an exact replica of a small-town corner drugstore in the club’s basement, where ice-cold Cokes were sold for a nickel and grilled hamburgers for a dime. Upstairs, in the grand ballroom, servicemen danced with volunteer hostesses to the driving music of soldier bands—the Flying Forts, the Thunderbolts, the Sky Blazers. There was also a lounge with a jukebox and a small dance floor with tables and chairs around it. Lonely GIs dunking donuts in fresh coffee would loaf there, listening to the latest American hits. Rainbow Corner never closed its doors. The key had been symbolically thrown away the day of the grand opening in November 1942.
Donald L. Miller (Masters of the Air: America's Bomber Boys Who Fought the Air War Against Nazi Germany)