Lamb Shank Quotes

A pair of werewolves occupied another booth. They were eating raw shanks of lamb and arguing about who would win in a fight: Dumbledore from Harry Potter books or Magnus Bane. "Dumbledore would totally win," said the first one. "He has the badass Killing Curse." The second lycanthrope made a trenchant point. "But Dumbledore isn't real." "I don't think Magnus Bane is real either," scoffed the first. "Have you ever met him?" "This is so weird," said Clary, slinking down in her seat. "Are you listening to them?" "No. It's rude to eavesdrop," said Jace.

Prior to the monotheistic Yahweh, the gods made sense, in that they had familiar, if supra-human appetites—they didn’t just want a lamb shank, they wanted the best lamb shank, wanted to seduce all the wood nymphs, and so on. But the early Jews invented a god with none of those desires, who was so utterly unfathomable, unknowable, as to be pants-wettingly terrifying. So even if His actions are mysterious, when He intervenes you at least get the stress-reducing advantages of attribution—it may not be clear what the deity is up to, but you at least know who is responsible for the locust swarm or the winning lottery ticket. There is Purpose lurking, as an antidote to the existential void.

They were eating raw shanks of lamb and arguing about who would win in a fight: Dumbledore from the Harry Potter books or Magnus Bane.

In Taipei we had oyster omelets and stinky tofu at Shilin Night Market and discovered what is arguably the world's greatest noodle soup, Taiwanese beef noodle, chewy flour noodles served with hefty chunks of stewed shank and a meaty broth so rich it's practically a gravy. In Beijing we trekked a mile in six inches of snow to eat spicy hot pot, dipping thin slivers of lamb, porous wheels of crunchy lotus root, and earthy stems of watercress into bubbling, nuclear broth packed with chiles and Sichuan peppercorns. In Shanghai we devoured towers of bamboo steamers full of soup dumplings, addicted to the taste of the savory broth gushing forth from soft, gelatinous skins. In Japan we slurped decadent tonkotsu ramen, bit cautiously into steaming takoyaki topped with dancing bonito flakes and got hammered on whisky highballs.

For a start, most books like this, rich in such expensive pigments, had been made for palaces or cathedrals. But a haggadah is used only at home. The word is from the Hebrew root ngd, “to tell,” and it comes from the biblical command that instructs parents to tell their children the story of the Exodus. This “telling” varies widely, and over the centuries each Jewish community has developed its own variations on this home-based celebration. But no one knew why this haggadah was illustrated with numerous miniature paintings, at a time when most Jews considered figurative art a violation of the commandments. It was unlikely that a Jew would have been in a position to learn the skilled painting techniques evinced here. The style was not unlike the work of Christian illuminators. And yet, most of the miniatures illustrated biblical scenes as interpreted in the Midrash, or Jewish biblical exegesis. I turned the parchment and suddenly found myself gazing at the illustration that had provoked more scholarly speculation than all the others. It was a domestic scene. A family of Jews—Spanish, by their dress—sits at a Passover meal. We see the ritual foods, the matzoh to commemorate the unleavened bread that the Hebrews baked in haste on the night before they fled Egypt, a shank bone to remember the lamb’s blood on the doorposts that had caused the angel of death to “pass over” Jewish homes. The father, reclining as per custom, to show that he is a free man and not a slave, sips wine from a golden goblet as his small son, beside him, raises a cup. The mother sits serenely in the fine gown and jeweled headdress of the day. Probably the scene is a portrait of the family who commissioned this particular haggadah. But there is another woman at the table, ebony-skinned and saffron-robed, holding a piece of matzoh. Too finely dressed to be a servant, and fully participating in the Jewish rite, the identity of that African woman in saffron has perplexed the book’s scholars for a century. Slowly, deliberately, I examined and made notes on the condition of each page. Each time I turned a parchment, I checked and adjusted the position of the supporting forms. Never stress the book—the conservator’s chief commandment. But the people who had owned this book had known unbearable stress: pogrom, Inquisition, exile, genocide, war.

Like she was trying to shove a lamb shank into a sausage casing.

Separate pots of simmering French and Italian soup stocks... Bowls of various Chinese spice blends... Trimmed and marinating lamb shanks, a common ingredient in Turkish cooking... And the foundation of all Indian cuisine- toasting the starter spices!

For lamb, stick with chops, ribs and shank. For pork, the best cuts are shoulder, pork belly, ribs and butt roasts. For poultry, your best options are wings, thighs and drumsticks. As far as seafood is concerned, try shrimp, scallops, lobster, crab, sardines, mackerel, trout and salmon.

I started in our neighborhood, buying a pastrami burrito at Oki Dog and a deluxe gardenburger at Astro Burger and matzoh-ball soup at Greenblatt's and some greasy egg rolls at the Formosa. In part funny, and rigid, and sleepy, and angry. People. Then I made concentric circles outward, reaching first to Canter's and Pink's, then rippling farther, tofu at Yabu and mole at Alegria and sugok at Marouch; the sweet-corn salad at Casbah in Silver Lake and Rae's charbroiled burgers on Pico and the garlicky hummus at Carousel in Glendale. I ate an enormous range of food, and mood. Many favorites showed up- families who had traveled far and whose dishes were steeped with the trials of passageways. An Iranian cafe near Ohio and Westwood had such a rich grief in the lamb shank that I could eat it all without doing any of my tricks- side of the mouth, ingredient tracking, fast-chew and swallow. Being there was like having a good cry, the clearing of the air after weight has been held. I asked the waiter if I could thank the chef, and he led me to the back, where a very ordinary-looking woman with gray hair in a practical layered cut tossed translucent onions in a fry pan and shook my hand. Her face was steady, faintly sweaty from the warmth of the kitchen. Glad you liked it, she said, as she added a pinch of saffron to the pan. Old family recipe, she said. No trembling in her voice, no tears streaking down her face.

Time to choose a palate cleanser. I hope you like sorbet?" So they were done with the personal. "If you make it, I'm sure I'll like it." He did, though he preferred the cucumber-mint to the tomato and watermelon that she put in front of him. Both the lamb shank and the quail were great, but they agreed that lamb said spring more than summer and chose the quail.

Whereas once Marguerite had been obsessed with food- with heirloom tomatoes and lamb shanks and farmhouse cheeses, and fish still flopping on the counter, and eggs and chocolate and black truffles and foie gras and rare white nectarines- now the only thing that gave her genuine pleasure was reading.