New Flavor Quotes

We've searched our database for all the quotes and captions related to New Flavor. Here they are! All 100 of them:

For humans-trapped in biology-there was no mercy: we lived a while, we fussed around for a bit and died, we rotted in the ground like garbage. Time destroyed us all soon enough. But to destroy, or lose, a deathless thing-to break bonds stronger than the temporal-was a metaphysical uncoupling all its own, a startling new flavor of despair.
Donna Tartt (The Goldfinch)
True love is delicate and kind, full of gentle perception and understanding, full of beauty and grace, full of joy unutterable. There should be some flavor of this in all our love for others. We are all one. We are one flesh in the Mystical Body as man and woman are said to be one flesh in marriage. With such a love one would see all things new; we would begin to see people as they really are, as God sees them.
Dorothy Day
She was like that, excited and delighted by little things, crossing her fingers before any remotely unpredictable event, like tasting a new flavor of ice cream, or dropping a letter in a mailbox. It was a quality he did not understand. It made him feel stupid, as if the world contained hidden wonders he could not anticipate, or see. He looked at her face, which, it occurred to him, had not grown out of its girlhood, the eyes untroubled, the pleasing features unfirm, as if they still had to settle into some sort of permanent expression. Nicknamed after a nursery rhyme, she had yet to shed a childhood endearment.
Jhumpa Lahiri (Interpreter of Maladies)
A traditional New Mexico Christmas differs from the rest of the world with four amazing traditions: tamales, bisochitos, empanadas, and luminarias. The first three Mexican specialties add delicious flavor to any meal, and the last one lights up our towns!
Larada Horner-Miller (Hair on Fire: A Heartwarming & Humorous Christmas Memoir)
Food is one of the best things about being alive. Not just food. Good food. There is a chasm between sustenance and satisfaction, and while she spent the better part of three hundred years eating to stave off the pangs of hunger, she has spent the last fifty delighting in the discovery of flavor. So much of life becomes routine, but food is like music, like art, replete with the promise of something new.
Victoria E. Schwab (The Invisible Life of Addie LaRue)
The interaction of disparate cultures, the vehemence of the ideals that led the immigrants here, the opportunity offered by a new life, all gave America a flavor and a character that make it as unmistakable and as remarkable to people today as it was to Alexis de Tocqueville in the early part of the nineteenth century.
John F. Kennedy (A Nation of Immigrants)
My first impulse, when presented with any spanking-new piece of computer hardware, is to imagine how it will look in ten years’ time, gathering dust under a card table in a thrift shop.
William Gibson (Distrust That Particular Flavor)
The minute you land in New Orleans, something wet and dark leaps on you and starts humping you like a swamp dog in heat, and the only way to get that aspect of New Orleans off you is to eat it off. That means beignets and crayfish bisque and jambalaya, it means shrimp remoulade, pecan pie, and red beans with rice, it means elegant pompano au papillote, funky file z'herbes, and raw oysters by the dozen, it means grillades for breakfast, a po' boy with chowchow at bedtime, and tubs of gumbo in between. It is not unusual for a visitor to the city to gain fifteen pounds in a week--yet the alternative is a whole lot worse. If you don't eat day and night, if you don't constantly funnel the indigenous flavors into your bloodstream, then the mystery beast will go right on humping you, and you will feel its sordid presence rubbing against you long after you have left town. In fact, like any sex offender, it can leave permanent psychological scars.
Tom Robbins (Jitterbug Perfume)
Dear Collector: We hate you. Sex loses all its power and magic when it becomes explicit, mechanical, overdone, when it becomes a mechanistic obsession. It becomes a bore. You have taught us more than anyone I know how wrong it is not to mix it with emotion, hunger, desire, lust, whims, caprices, personal ties, deeper relationships that change its color, flavor, rhythms, intensities. "You do not know what you are missing by your micro-scopic examination of sexual activity to the exclusion of aspects which are the fuel that ignites it. Intellectual, imaginative, romantic, emotional. This is what gives sex its surprising textures, its subtle transformations, its aphrodisiac elements. You are shrinking your world of sensations. You are withering it, starving it, draining its blood. If you nourished your sexual life with all the excitements and adventures which love injects into sensuality, you would be the most potent man in the world. The source of sexual power is curiosity, passion. You are watching its little flame die of asphyxiation. Sex does not thrive on monotony. Without feeling, inventions, moods, no surprises in bed. Sex must be mixed with tears, laughter, words, promises, scenes, jealousy, envy, all the spices of fear, foreign travel, new faces, novels, stories, dreams, fantasies, music, dancing, opium, wine. How much do you lose by this periscope at the tip of your sex, when you could enjoy a harem of distinct and never-repeated wonders? No two hairs alike, but you will not let us waste words on a description of hair; no two odors, but if we expand on this you cry Cut the poetry. No two skins with the same texture, and never the same light, temperature, shadows, never the same gesture; for a lover, when he is aroused by true love, can run the gamut of centuries of love lore. What a range, what changes of age, what variations of maturity and innocence, perversity and art . . . We have sat around for hours and wondered how you look. If you have closed your senses upon silk, light, color, odor, character, temperament, you must be by now completely shriveled up. There are so many minor senses, all running like tributaries into the mainstream of sex, nourishing it. Only the united beat of sex and heart together can create ecstasy.
Anaïs Nin (Delta of Venus)
In AP Bio, I learned that the cells in our body are replaced every seven years, which means that one day, I'll have a body full of cells that were never sick. But it also means that parts of me that knew and loved Sadie will disappear. I'll still remember loving her, but it'll be a different me who loved her. And maybe this is how we move on. We grow new cells to replace the grieving ones, diluting our pain until it loses potency. The percentage of my skin that touched hers will lessen until one day my lips won't be the same lips that kissed hers, and all I'll have are the memories. Memories of cottages in the woods, arranged in a half-moon. Of the tall metal tray return in the dining hall. Of the study tables in the library. The rock where we kissed. The sunken boat in Latham's lake, Sadie, snapping a photograph, laughing the lunch line, lying next to me at the movie night in her green dress, her voice on the phone, her apple-flavored lips on mine. And it's so unfair. All of it.
Robyn Schneider (Extraordinary Means)
Perhaps they should feel this safe sand blow away so that their heads are uncovered for a time, so that they will have to taste not only the solid honesty of my red borscht, but the new flavor of the changing world.
M.F.K. Fisher (The Art of Eating)
COOL·NESS [KOOL-NIS] -noun CATCHING your mom gazing at the crazy crowd like she finally gets it WATCHING your dad head-banging like he’s Finn’s twin brother LEARNING that your new friends Tash and Kallie are a thousand times more complicated than you realized, and loving them for it FEELING every one of your boyfriend’s pounding drumbeats, and thinking it’s the most romantic music ever written REALIZING you’re completely unique . . . even in a crowd
Antony John (Five Flavors of Dumb)
She's got those big black eyes with plenty shiny white in them that makes them shine like brand new money and she knows what God gave women eyelashes for, too. Her hair is not what you might call straight. It's negro hair, but it's got a kind of white flavor. Like the piece of string out of a ham. It's not ham at all, but it's been around ham and got the flavor.
Zora Neale Hurston (Their Eyes Were Watching God)
For humans—trapped in biology—there was no mercy: we lived a while, we fussed around for a bit and died, we rotted in the ground like garbage. Time destroyed us all soon enough. But to destroy, or lose, a deathless thing—to break bonds stronger than the temporal—was a metaphysical uncoupling all its own, a startling new flavor of despair.
Donna Tartt (The Goldfinch)
She thought she'd sampled every flavor of loneliness, but this one was new. She should have felt less lonely, not more, but like flame appears brighter in the darkness, her isolation cut even deeper with a stranger filling spaces usually left empty.
Emily Thiede (This Vicious Grace (The Last Finestra, #1))
I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether. The memories I had stored, I could not let fester. Could not let trauma infiltrate and spread, to spoil and render them useless. They were moments to be tended. The culture we shared was active, effervescent in my gut and in my genes, and I had to seize it, foster it so it did not die in me. So that I could pass it on someday. The lessons she imparted, the proof of her life lived on in me, in my every move and deed. I was what she left behind. If I could not be with my mother, I would be her.
Michelle Zauner (Crying in H Mart)
The food problem is a flavor problem. For half a century, we've been making the stuff people should eat--fruits, vegetables, whole grains, unprocessed meats--incrementally less delicious. Meanwhile, we've been making the food people shouldn't eat--chips, fast food, soft drinks, crackers--taste ever more exciting. The result is exactly what you'd expect.
Mark Schatzker (The Dorito Effect: The Surprising New Truth About Food and Flavor)
Like any oppressed people, they defined themselves by what offended them, which would give New England its gritty flavor and, it has been argued, America its independence.
Stacy Schiff (The Witches: Salem, 1692)
You are simply like a bowl of vanilla ice-cream that is being introduced to a bunch of new flavors, including a couple of bananas, fruit toppings, and a whole lot of nuts.
Breanna Hayse (Moving A Little Heart (Little Hearts Book 1))
All of the designers I have met up to this point have been very nice, although upon being introduced to Karl Lagerfeld, he looks me up and down and dismisses me with the not super-kind, "What can you write that hasn't been written already?" He's absolutely right, I have no idea. I can but try. The only thing I can come up with right now is that Lagerfeld's powdered white ponytail has dusted the shoulders of his suit with what looks like dandruff but isn't....seated on a tiny velvet chair, with his large doughy rump dominating the miniature piece of furniture like a loose, flabby, ass-flavored muffin over-risen from its pan, he resembles a Daumier caricature of some corpulent, overfed, inhumane oligarch drawn sitting on a commode, stuffing his greedy throat with the corpses of dead children, while from his other end he shits out huge, malodorous piles of tainted money. How's that for new and groundbreaking, Mr. L.?
David Rakoff (Don't Get Too Comfortable: The Indignities of Coach Class, The Torments of Low Thread Count, The Never-Ending Quest for Artisanal Olive Oil, and Other First World Problems)
Three years later, a new girl sits cross-legged on your bed. She tastes like a different flavor of bubblegum than you are used to. She opens up a book that you had to read in high school, and a folded picture of us falls out of chapter three. Now there are two unfinished stories resting in her lap. Inevitably, she asks, and you tell her. You say: I dated her a while back. You don’t say: Sometimes, when I’m holding you, I imagine the smell of her vanilla perfume. You say: She was younger than me. You don’t say: The sixteen summers in her bones warmed the eighteen winters my skin had weathered. You say: It’s nothing now. You don’t say: But it was everything then.
Auriel H.
They saw even more ungodly things—the first zipper; the first-ever all-electric kitchen, which included an automatic dishwasher; and a box purporting to contain everything a cook would need to make pancakes, under the brand name Aunt Jemima’s. They sampled a new, oddly flavored gum called Juicy Fruit, and caramel-coated popcorn called Cracker Jack. A new cereal, Shredded Wheat, seemed unlikely to succeed—“shredded doormat,” some called it—but a new beer did well, winning the exposition’s top beer award. Forever afterward, its brewer called it Pabst Blue Ribbon.
Erik Larson (The Devil in the White City)
To survive in China you must reveal nothing to others. Or it could be used against you … That’s why I’ve come to think the deepest part of the self is best left unclear. Like mist and clouds in a Chinese landscape painting, hide the private part behind your social persona. Let your public self be like rice in a dinner: bland and inconspicuous, taking on the flavors of its surroundings while giving off no flavor of its own.
Evan Osnos (Age of Ambition: Chasing Fortune, Truth, and Faith in the New China)
She was like that, excited and delighted by little things, crossing her fingers before any remotely unpredictable event, like tasting a new flavor of ice cream, or dropping a letter in a mailbox. It was a quality he did not understand. It made him feel stupid, as if the world contained hidden wonders he could not anticipate, or see.
Jhumpa Lahiri (Interpreter of Maladies)
Cinnamon, I realized, is the flavor equivalent of being hugged by your grandmother.
Mark Schatzker (The Dorito Effect: The Surprising New Truth About Food and Flavor)
Sensuality never runs out of new, delicious, and orgasmic flavours. In fact, it’s got more flavours than can ever be tasted in a million lifetimes. It’s flavours are new every morning.
Lebo Grand
There is a Western phenomenon called the male midlife crisis. Very often it is heralded by divorce. What history might have done to you, you bring about on purpose: separation from woman and child. Don’t tell me that such men aren’t tasting the ancient flavors of death and defeat. In America, with divorce achieved, the midlifer can expect to be more recreational, more discretionary. He can almost design the sort of crisis he is going to have: motorbike, teenage girlfriend, vegetarianism, jogging, sports car, mature boyfriend, cocaine, crash diet, powerboat, new baby, religion, hair transplant. Over here, now, there’s no angling around for your male midlife crisis. It is brought to you and it is always the same thing. It is death.
Martin Amis (House of Meetings)
You've got to take time for you, or your internal organs get all shriveled and your skin goes saggy. I read all about it. Anyway, Trina's got some outrageous new body paint." "No. Absolutely. I don't do body paint." Mavis rolled her eyes. "For me, Dallas. We know you. But I think you should give it a try one of these days. I bet Roarke would really go for the Gold-Dust. It does amazing things for the boobs. Makes them sparkle." "I don't want sparkling boobs." "It's flavored, too. Frangipani." "Really?" Roarke blew out a stream of smoke. "I'm very fond of tropical flavors.
J.D. Robb (Witness in Death (In Death, #10))
Each new relationship was ‘different’ and he ‘really meant it this time.’ But he was like a kid eating a bag of M&M’s for the first time. With each new color he tried, he got excited about getting a new flavor. But once that candy coating melted off, it was still just plain old chocolate like the one before it.
Gina L. Maxwell (Tempting Her Best Friend (What Happens in Vegas, #1))
For humans—trapped in biology—there was no mercy: we lived a while, we fussed around for a bit and died, we rotted in the ground like garbage. Time destroyed us all soon enough. But to destroy, or lose, a deathless thing—to break bonds stronger than the temporal—was a metaphysical uncoupling all its own, a startling new flavor of despair. My
Donna Tartt (The Goldfinch)
It is a common sentence that Knowledge is power; but who hath duly Considered or set forth the power of Ignorance? Knowledge slowly builds up what Ignorance in an hour pulls down. Knowledge, through patient and frugal centuries, enlarges discovery and makes record of it; Ignorance, wanting its day’s dinner, lights a fire with the record, and gives a flavor to its one roast with the burned souls of many generations. Knowledge, instructing the sense, refining and multiplying needs, transforms itself into skill and makes life various with a new six days’ work; comes Ignorance drunk on the seventh, with a firkin of oil and a match and an easy “Let there not be,” and the many-coloured creation is shriveled up in blackness. Of a truth, Knowledge is power, but it is a power reined by scruple, having a conscience of what must be and what may be; whereas Ignorance is a blind giant who, let him but wax unbound, would make it a sport to seize the pillars that hold up the long-wrought fabric of human good, and turn all the places of joy dark as a buried Babylon.
George Eliot (Daniel Deronda)
Modern food may be the most compelling lie humans have ever told.
Mark Schatzker (The Dorito Effect: The Surprising New Truth About Food and Flavor)
Are humans nutritional idiots? Our palates aren't just out of tune with our bodily needs. Our palates are out to kill us.
Mark Schatzker (The Dorito Effect: The Surprising New Truth About Food and Flavor)
It seemed that angels carried a cherry flavor in their mouths and it was her favorite.
Laurann Dohner (Tiger (New Species, #7))
The lesson about food is that the most predictable and the most orderly outcomes are always not the best. They are just easier to describe. Fads are orderly. Food carts and fires aren't. Feeding the world could be a delicious mess, full of diverse flavors and sometimes good old-fashioned smoke.
Tyler Cowen (An Economist Gets Lunch: New Rules for Everyday Foodies)
Life had to be lived forward. And it all had to happen exactly the way that it did or she may not have found herself here, in this moment, with her best friends and a brand-new frozen yogurt flavor.
Lindsey Rosin (Cherry)
The past went a-way. When faced with a totally new situation, we tend always to attach ourselves to the objects, to the flavor of the most recent past. We look at the present through a rear-view mirror.
Marshall McLuhan (The Medium is the Massage)
Can these foods [low-fat, vitamin-enriched, etc] even be called "healthy"? Perhaps we should think about it this way: If you cut a batch of pharmaceutical-grade cocaine with chai, you could say with some degree of honesty that it is "healthier," "less addictive," and "now with chai!" But would you say it's "good for you"?
Mark Schatzker (The Dorito Effect: The Surprising New Truth About Food and Flavor)
An orange day, a happy day, a brand-new day in the secret language that only the three of us seemed to understand. "Mmmmm," Daddy said, taking a bite of his roll. "Orange wakes you up, but cinnamon makes you remember.
Judith M. Fertig (The Cake Therapist)
Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it. “But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)
Jay Rayner (Eating Crow: A Novel of Apology)
From now on this is an entirely different story. Completely new and unpredictable. I do not know how this story will unfold. As I said, neither you nor I nor anyone can ever know whether a story is happy or tragic. It may be impossible to categorize a story so neatly in the first place. Life takes on various flavors as it flows. I've decided to confront it. Confront whatever life throws at me, as I always have. And however much I can feel, nothing more, nothing less.
Sohn Won-Pyung (Almond)
The flavor was nothing like beer. It was closer to cheap champagne mixed with Sprite, and—unlike beer—it was the opposite of an acquired taste. Every new Zima went down slightly worse than the previous Zima. There was, however, something perversely enticing about a drink that seemed to come from a post-apocalyptic wasteland in which color did not exist.
Chuck Klosterman (The Nineties)
While dragging herself up she had to hang onto the rail. Her twisted progress was that of a cripple. Once on the open deck she felt the solid impact of the black night, and the mobility of the accidental home she was about to leave. Although Lucette had never died before—no, dived before, Violet—from such a height, in such a disorder of shadows and snaking reflections, she went with hardly a splash through the wave that humped to welcome her. That perfect end was spoiled by her instinctively surfacing in an immediate sweep — instead of surrendering under water to her drugged lassitude as she had planned to do on her last night ashore if it ever did come to this. The silly girl had not rehearsed the technique of suicide as, say, free-fall parachutists do every day in the element of another chapter. Owing to the tumultuous swell and her not being sure which way to peer through the spray and the darkness and her own tentaclinging hair—t,a,c,l—she could not make out the lights of the liner, an easily imagined many-eyed bulk mightily receding in heartless triumph. Now I’ve lost my next note. Got it. The sky was also heartless and dark, and her body, her head,and particularly those damned thirsty trousers, felt clogged with Oceanus Nox, n,o,x. At every slap and splash of cold wild salt, she heaved with anise-flavored nausea and there was an increasing number, okay, or numbness, in her neck and arms. As she began losing track of herself, she thought it proper to inform a series of receding Lucettes—telling them to pass it on and on in a trick-crystal regression—that what death amounted to was only a more complete assortment of the infinite fractions of solitude. She did not see her whole life flash before her as we all were afraid she might have done; the red rubber of a favorite doll remained safely decomposed among the myosotes of an un-analyzable brook; but she did see a few odds and ends as she swam like a dilettante Tobakoff in a circle of brief panic and merciful torpor. She saw a pair of new vairfurred bedroom slippers, which Brigitte had forgotten to pack; she saw Van wiping his mouth before answering, and then, still withholding the answer, throwing his napkin on the table as they both got up; and she saw a girl with long black hair quickly bend in passing to clap her hands over a dackel in a half-tom wreath. A brilliantly illumined motorboat was launched from the not-too-distant ship with Van and the swimming coach and the oilskin-hooded Toby among the would-be saviors; but by that time a lot of sea had rolled by and Lucette was too tired to wait. Then the night was filled with the rattle of an old but still strong helicopter. Its diligent beam could spot only the dark head of Van, who, having been propelled out of the boat when it shied from its own sudden shadow, kept bobbing and bawling the drowned girl’s name in the black, foam-veined, complicated waters.
Vladimir Nabokov (Ada, or Ardor: A Family Chronicle)
What a joy life is when you have made a close working partnership with Nature, helping her to produce for the benefit of mankind new forms, colors, and perfumes in flowers which were never known before; fruits in form, size, and flavor never before seen on this globe." -Luther Burbank.
Susan Wiggs (The Apple Orchard (Bella Vista Chronicles, #1))
At Rainbow Cake, January's special flavors would be dark chocolate and coffee, those pick-me-ups we all needed to start the day- or a new year. To me, their toasty-toasty flavors said that even if you only had a mere handful of beans and your life went up in flames, you could still create something wonderful. A little trial by fire could do you good. After all, if it worked so well with raw cacao and coffee beans, it could work for others, including me.
Judith M. Fertig (The Cake Therapist)
He is a type of our best — our rarest. Electrical, I was going to say, beyond anyone, perhaps, ever was: charged, surcharged. Not a founder of new philosophies — not of that build. But a towering magnetic presence, filling the air about with light, warmth, inspiration. A great intellect, penetrating, in ways (on his field) the best of our time — to be long kept, cherished, passed on... It should not be surprising that I am drawn to Ingersoll, for he is 'Leaves of Grass.' He lives, embodies, the individuality I preach. 'Leaves of Grass' utters individuality, the most extreme, uncompromising. I see in Bob the noblest specimen —American-flavored—pure out of the soil, spreading, giving, demanding light. {Whitman's thought on his good friend, the great Robert Ingersoll}
Walt Whitman
Southern political personalities, like sweet corn, travel badly. They lose flavor with every hundred yards away from the patch. By the time they reach New York, they are like Golden Bantam that has been trucked up from Texas ― stale and unprofitable. The consumer forgets that the corn tastes different where it grows.
A.J. Liebling (Just Enough Liebling)
I love humanity, which has been a constant delight to me during all my seventy-seven years of life; and I love flowers, trees, animals, and all the works of Nature as they pass before us in time and space. What a joy life is when you have made a close working partnership with Nature, helping her to produce for the benefit of mankind new forms, colors, and perfumes in flowers which were never known before; fruits in form, size, and flavor never before seen on this globe; and grains of enormously increased productiveness, whose fat kernels are filled with more and better nourishment, a veritable storehouse of perfect food—new food for all the world's untold millions for all time to come.
Luther Burbank
the best cooking is not about perfection, but rather the flawed process of how we aim for a desired flavor.
Edward Lee (Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine)
Relationships are the flavors of life.
Pawan Mishra
Sirine buys sweet, dense Mexican candies, pastel-colored Korean candies, crackling layers of tea leaves, lemongrass, kaffir leaves, Chinese medicinal herbs and powders, Japanese ointments and pastes. She tastes everything edible, studies the new flavors, tests the shock of them; and she learns, every time she tastes, about balance and composition, addition and subtraction.
Diana Abu-Jaber (Crescent)
One day, maybe, when Ava has settled in a new home, she will need a sweet substitute for baking, a remedy for a sore throat, some flavor for her tea. She will stand in her pantry, and her hand will close around that jar. Maybe so much time will have passed that she will not remember where it came from. But in all those years, it will never go bad. It will keep, until she’s ready.
Jodi Picoult (Mad Honey)
My mother was born on Valentine’s Day and because of that, I have oddly always loved Valentine’s Day. I have friends who absolutely hate the day. And I get that, I do. I can see through it as much as the next person, but I still believe that at its core, it’s a day to recognize love. A day to send a note to someone, eye a new crush, make out, open champagne or sparkling apple cider, pop a cinnamon flavored gummy, and just remember for a moment that even if you’re not in love at the moment, love exists. That even when we don’t have love, there is the possibility of love.
Ada Limon
All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar. The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the French could have wrought this gastronomic miracle? Mayonnaise is France's gift to the New World's muddled palate, a boon that combines humanity's ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind its creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.
Tom Robbins (Villa Incognito)
Flavor factories churn out chemical desire. We spray, squirt, and inject hundreds of millions of pounds of those chemicals on food every year, and then we find ourselves surprised and alarmed that people keep eating. We have become so talented at soaking our food in fakeness that the leading cause of preventable death - smoking - bears a troubling resemblance to the second leading cause of preventable death - obesity.
Mark Schatzker (The Dorito Effect: The Surprising New Truth About Food and Flavor)
You no longer hit bugs when you drive. Where have all the insects gone? My ducks didn't eat ALL the bugs, so where are they? They are all in your NEW hamburger-flavored synthetic meat products. Add "cheese" for ONLY 99 cents.
Jarod Kintz (Music is fluid, and my saxophone overflows when my ducks slosh in the sounds I make in elevators.)
Yubbazubbies, you are yummy, you are succulent and sweet, you are splendidly delicious, quite delectable to eat, how I smack my lips with relish when you bump against my knees, then nuzzle up beside me, chirping, "Eat us if you please!" You are juicy, Yubbazubbies, you are tender, never tough, you are appetizing morsels, I can never get enough, you have captivating flavors and a tantalizing smell, a bit like candied apple, and a bit like caramel. Yubbazubbies, you are luscious, you are soft and smooth as silk, like a dish of chicken dumplings, or a glass of chocolate milk, even when I'm hardly hungry, I am sure to taste a few, and I'm never disappointed, Yubbazubbies, I love you.
Jack Prelutsky (The New Kid on the Block)
Yes, part of the problem is junk food. There’s more of it, and it’s more alluring than ever. But nonjunk food is a bigger problem. It isn’t as flavorful as it used to be, which has the inverse effect of making junk food yet more enticing. Even worse, we’re turning real food into junk food.Thanks to its off-putting insipidness, we coat it in calories, drench it in dressing, and dust it in synthetic flavor. The more bland it becomes, the harder we try to make it seem real.
Mark Schatzker (The Dorito Effect: The Surprising New Truth About Food and Flavor)
Here I am, here to please, to knock on your heart, tug on your sleeve, and sir, do you have a moment to discuss your life goals? The state of the economy? The state that wants secession? The recession of hair, of tides? The ceasefire and the forest fire and the brand-new flavor of fire-roasted pretzels? The exegesis of today’s front-page headlines? The story of how the world will end, slash, how the world began, slash, what kind of world is this, anyway, slash, how ‘bout that certain team that plays that certain sport? How about the environment? The economy? The bathroom? As in, can I use yours? Do you like comedy? Would you perhaps consider a list of vintage novelties you played with as a child? A listicle of popsicles you ate as a child? The story of your inner child? The story of the baby and the bathwater? The story of the baby otter and the baby giraffe and their unlikely friendship? “Can you just skip the stories and give me the pamphlet?
Hilary Leichter (Temporary)
Within the fair’s buildings visitors encountered devices and concepts new to them and to the world. They heard live music played by an orchestra in New York and transmitted to the fair by long-distance telephone. They saw the first moving pictures on Edison’s Kinetoscope, and they watched, stunned, as lightning chattered from Nikola Tesla’s body. They saw even more ungodly things—the first zipper; the first-ever all-electric kitchen, which included an automatic dishwasher; and a box purporting to contain everything a cook would need to make pancakes, under the brand name Aunt Jemima’s. They sampled a new, oddly flavored gum called Juicy Fruit, and caramel-coated popcorn called Cracker Jack. A new cereal, Shredded Wheat, seemed unlikely to succeed—“shredded doormat,” some called it—but a new beer did well, winning the exposition’s top beer award. Forever afterward, its brewer called it Pabst Blue Ribbon. Visitors also encountered the latest and arguably most important organizational invention of the century, the vertical file, created by Melvil Dewey, inventor of the Dewey Decimal System. Sprinkled among these exhibits were novelties of all kinds. A locomotive made of spooled silk. A suspension bridge built out of Kirk’s Soap. A giant map of the United States made of pickles. Prune makers sent along a full-scale knight on horseback sculpted out of prunes, and the Avery Salt Mines of Louisiana displayed a copy of the Statue of Liberty carved from a block of salt. Visitors dubbed it “Lot’s Wife.
Erik Larson (The Devil in the White City)
Feel the greatness This is a great day to be alive. This is a great day to be who you are, where you are, and the way you are. On this day, you can begin by assuming the best. Then you can follow through and do everything in your power to make it happen. Today there will be all kinds of challenges and frustrations. And today, you can use each one of them as a way to grow stronger, more compassionate, more capable and more accomplished. This is a day that’s too unique and precious to waste. This is a day that’s filled with new and exciting possibilities for making a difference. Though there are certainly things to complain about, there is much more to be thankful for. Focus on the gratitude instead of the shortcomings, and you’ll invite today’s special flavor of abundance into your life. This is a great day to be positive, purposeful and filled with enthusiasm for all you can do. Feel all the potential greatness in this day, and get busy bringing it to life in your own special way. — Ralph Marston
Bianca Harrison (Someone to Call My Own)
Hunter's stew is also known as hunter's pot or perpetual stew. It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years. It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new. Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.
Lara Williams (Supper Club)
new green honeydew melon: not as good as yesterday (probably, by freak of fortune, the best most delectable melon in the world), wild cold honey-flavored melon-flesh; creamy texture, refreshing, sweet the way sunlight would taste, coming through the clear glassy green bulk of waves.
Sylvia Plath (The Unabridged Journals of Sylvia Plath)
Dear New Orleans, What a big, beautiful mess you are. A giant flashing yellow light—proceed with caution, but proceed. Not overly ambitious, you have a strong identity, and don’t look outside yourself for intrigue, evolution, or monikers of progress. Proud of who you are, you know your flavor, it’s your very own, and if people want to come taste it, you welcome them without solicitation. Your hours trickle by, Tuesdays and Saturdays more similar than anywhere else. Your seasons slide into one another. You’re the Big Easy…home of the shortest hangover on the planet, where a libation greets you on a Monday morning with the same smile as it did on Saturday night. Home of the front porch, not the back. This engineering feat provides so much of your sense of community and fellowship as you relax facing the street and your neighbors across it. Rather than retreating into the seclusion of the backyard, you engage with the goings-on of the world around you, on your front porch. Private properties hospitably trespass on each other and lend across borders where a 9:00 A.M. alarm clock is church bells, sirens, and a slow-moving eight-buck-an-hour carpenter nailing a windowpane two doors down. You don’t sweat details or misdemeanors, and since everybody’s getting away with something anyway, the rest just wanna be on the winning side. And if you can swing the swindle, good for you, because you love to gamble and rules are made to be broken, so don’t preach about them, abide. Peddlin worship and litigation, where else do the dead rest eye to eye with the livin? You’re a right-brain city. Don’t show up wearing your morals on your sleeve ’less you wanna get your arm burned. The humidity suppresses most reason so if you’re crossing a one-way street, it’s best to look both ways. Mother Nature rules, the natural law capital “Q” Queen reigns supreme, a science to the animals, an overbearing and inconsiderate bitch to us bipeds. But you forgive her, and quickly, cus you know any disdain with her wrath will reap more: bad luck, voodoo, karma. So you roll with it, meander rather, slowly forward, takin it all in stride, never sweating the details. Your art is in your overgrowth. Mother Nature wears the crown around here, her royalty rules, and unlike in England, she has both influence and power. You don’t use vacuum cleaners, no, you use brooms and rakes to manicure. Where it falls is where it lays, the swerve around the pothole, the duck beneath the branch, the poverty and the murder rate, all of it, just how it is and how it turned out. Like a gumbo, your medley’s in the mix. —June 7, 2013, New Orleans, La.
Matthew McConaughey (Greenlights)
Humans look just like livestock now. We achieve a state of buttery plumpness before we've even reached sexual maturity. We experience powerful cravings for food that is slowly making us sick. We are...programmed to eat the wrong food. We aren't born calorie zombies, but that's what we have become.
Mark Schatzker (The Dorito Effect: The Surprising New Truth About Food and Flavor)
In nature, flavor never appears without nutrition. No morsel of food should pass your lips before you have asked the following question: Where did the flavor come from? If it came from the plant or animal you’re eating, keep eating. If it was applied by a human with a PhD in chemistry, put it down.
Mark Schatzker (The Dorito Effect: The Surprising New Truth About Food and Flavor)
There is a chasm between sustenance and satisfaction, and while she spent the better part of three hundred years eating to stave off the pangs of hunger, she has spent the last fifty delighting in the discovery of flavor. So much of life becomes routine, but food is like music, like art, replete with the promise of something new.
Victoria E. Schwab (The Invisible Life of Addie LaRue)
Goats' refusal of young blackbrush shoots, furthermore, is outright. They want nothing to do with it. Provenza pointed at his hand, then his arm and body, and said, "Every organ and every cell has receptors similar to what's in your nose and on your tongue." Creatures communicate within their environment the same way they communicate within their own bodies -- through chemical trigger substances that bind to receptors and produce responses. "It's all part of a feedback system," Provenza said, "that tells the body what's good and what isn't." Goats are not stupid after all. They don't bumble through the world eating what they were born to like. They experience need states, satisfaction, and delight along with aversions to strong a mere hint of something can make them turn away in disgust. Flavor is what nutrition feels like to a goat. If goats had a word for delicious, it would have two meanings. The first would be: I like this. The second would be: This is what my body needs. For goats, they are the same thing.
Mark Schatzker (The Dorito Effect: The Surprising New Truth About Food and Flavor)
THE DEATH OF SALADIN You left ground and sky weeping, mind and soul full of grief. No one can take your place in existence or in absence. Both mourn, the angels, the prophets, and this sadness I feel has taken from me the taste of language, so that I can't say the flavor of my being apart. The roof of the kingdom within has collapsed! When I say the word YOU, I mean a hundred universes. Pouring grief water, or secret dripping in the heart, eyes in the head or eyes of the soul, I saw yesterday that all these flow out to find you when you're not here. That bright fire bird Saladin went like an arrow, and now the bow trembles and sobs. If you know how to weep for human beings, weep for Saladin.
Jalal ad-Din Muhammad ar-Rumi (The Soul of Rumi: A New Collection of Ecstatic Poems)
Every generation of children instinctively nests itself in nature, no matter matter how tiny a scrap of it they can grasp. In a tale of one city child, the poet Audre Lord remembers picking tufts of grass which crept up through the paving stones in New York City and giving them as bouquets to her mother. It is a tale of two necessities. The grass must grow, no matter the concrete suppressing it. The child must find her way to the green, no matter the edifice which would crush it. "The Maori word for placenta is the same word for land, so at birth the placenta is buried, put back in the mothering earth. A Hindu baby may receive the sun-showing rite surya-darsana when, with conch shells ringing to the skies, the child is introduced to the sun. A newborn child of the Tonga people 'meets' the moon, dipped in the ocean of Kosi Bay in KwaZulu-Natal. Among some of the tribes of India, the qualities of different aspects of nature are invoked to bless the child, so he or she may have the characteristics of earth, sky and wind, of birds and animals, right down to the earthworm. Nothing is unbelonging to the child. "'My oldest memories have the flavor of earth,' wrote Frederico García Lorca. In the traditions of the Australian deserts, even from its time in the womb, the baby is catscradled in kinship with the world. Born into a sandy hollow, it is cleaned with sand and 'smoked' by fire, and everything -- insects, birds, plants, and animals -- is named to the child, who is told not only what everything is called but also the relationship between the child and each creature. Story and song weave the child into the subtle world of the Dreaming, the nested knowledge of how the child belongs. "The threads which tie the child to the land include its conception site and the significant places of the Dreaming inherited through its parents. Introduced to creatures and land features as to relations, the child is folded into the land, wrapped into country, and the stories press on the child's mind like the making of felt -- soft and often -- storytelling until the feeling of the story of the country is impressed into the landscape of the child's mind. "That the juggernaut of ants belongs to a child, belligerently following its own trail. That the twitch of an animal's tail is part of a child's own tale or storyline, once and now again. That on the papery bark of a tree may be written the songline of a child's name. That the prickles of a thornbush may have dynamic relevance to conscience. That a damp hollow by the riverbank is not an occasional place to visit but a permanent part of who you are. This is the beginning of belonging, the beginning of love. "In the art and myth of Indigenous Australia, the Ancestors seeded the country with its children, so the shimmering, pouring, circling, wheeling, spinning land is lit up with them, cartwheeling into life.... "The human heart's love for nature cannot ultimately be concreted over. Like Audre Lord's tufts of grass, will crack apart paving stones to grasp the sun. Children know they are made of the same stuff as the grass, as Walt Whitman describes nature creating the child who becomes what he sees: There was a child went forth every day And the first object he look'd upon, that object he became... The early lilacs became part of this child... And the song of the phoebe-bird... In Australia, people may talk of the child's conception site as the origin of their selfhood and their picture of themselves. As Whitman wrote of the child becoming aspects of the land, so in Northern Queensland a Kunjen elder describes the conception site as 'the home place for your image.' Land can make someone who they are, giving them fragments of themselves.
Jay Griffiths (A Country Called Childhood: Children and the Exuberant World)
My knees almost buckled as I tasted blueberry honey, raspberry honey, wildflower honey, sunflower honey---I bought six jars without even thinking. "What are you going to do with all that?" Jane asked. "I have no idea, but I sense lots of baking, even some infusions. I can take what we don't use back to New York. Honey carries such local flavor; they'll be so fresh at Feast.
Katherine Reay (Lizzy and Jane)
From the window, she could see the water tower of the New England Confectionery Company’s factory, which had recently been painted to resemble a roll of Necco wafers, those barely flavored, pastel-colored, vaguely religious-looking chalky disks. As they approached the factory, the air increasingly smelled of sugar, and the scent made Sadie nostalgic for a candy she had never even tasted.
Gabrielle Zevin (Tomorrow, and Tomorrow, and Tomorrow)
Food is one of the best things about being alive. Not just food. Good food. There is a chasm between sustenance and satisfaction, and while she spent the better part of three hundred years eating to stave off the pangs of hunger, she has spent the last fifty delighting in the discovery of flavor. So much of life becomes routine, but food is like music, like art, replete with the promise of something new.
Victoria E. Schwab (The Invisible Life of Addie LaRue)
Food is one of the best things about being alive. Not just food. Good food. There is a chasm between sustenance and satisfaction, and while she spent the better part of three hundred years eating to stave off the pangs of hunger, she has spent the last fifty delighting in the discovery of flavor. So much of life becomes routine, but food is like music, like art, replete with the promise of something new.
Victoria E. Schwab
No one can say what the inner life is, but poetry tries to, and no one can say what poetry is, but let's be bold and claim that there are two major streamings in consciousness, particularly in the ecstatic life, and in Rumi's poetry: call them fana and baqa, Arabic words that refer to the play and intersection of human with divine. Rumi's poetry occurs in that opening, a dervish doorway these energies move through in either direction. A movement out, a movement in. Fana is the streaming that moves from the human out into mystery-the annihilation, the orgasmic expansion, the dissolving swoon into the all. The gnat becomes buttermilk; a chickpea disappears into the flavor of the soup; a dead mule decays into salt flat; the infant turns to the breast. These wild and boundaryless absorptions are the images and the kind of poem Rumi is most well known for, a drunken clairvoyant tavern voice that announces, "Whoever brought me here will have to take me home.
Coleman Barks (The Soul of Rumi: A New Collection of Ecstatic Poems)
Two thousand years ago, give or take, we humans built the second miracle for ourselves: distillation, one of the earliest tools used by the earliest scientists. Invented by alchemists searching for the fundamental spirits that inhabit everything on earth, the still accidentally gave rise to an entirely new way to convey flavor and aroma, and an array of drinks that became a staple of human consumption. Plus it gave rise to the modern study of chemistry and made possible our petroleum-based economy.
Adam Rogers (Proof: The Science of Booze)
It may be that a taste for Bittor’s cooking, for his obsessive, slightly mad investigation into the nature of wood and fire and food, has been prepared by our culture’s ongoing attempt to transcend all those things, not just with molecular gastronomy, but with artificial flavors and colors, synthetic food experiences of every kind, even the microwave oven. High and low, this is an age of the jaded palate, ever hungry for the next new taste, the next new sensation, for mediated experiences of every kind.
Michael Pollan (Cooked: A Natural History of Transformation)
As the cab headed down Massachusetts Avenue, she felt hot in her winter coat and like she couldn’t breathe, so she asked the driver if she could roll down the window. From the window, she could see the water tower of the New England Confectionery Company’s factory, which had recently been painted to resemble a roll of Necco wafers, those barely flavored, pastel-colored, vaguely religious-looking chalky disks. As they approached the factory, the air increasingly smelled of sugar, and the scent made Sadie nostalgic for a candy she had never even tasted.
Gabrielle Zevin (Tomorrow, and Tomorrow, and Tomorrow)
The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool! The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!" "I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!" "That looks sooo good!" "But still, do all Japan pike have this much flavor in season?" "Good point. Not all do. How did he manage to create this strong of a flavor while using hardly any seasonings? Hm? Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!" "It is the fragrance of herbs." "Exactly! I added a pat of this to the dish!" "Aha! Herb butter! Finely chopped herbs and spices are mixed into softened butter... ... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld." "I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly... ... allowing its richness to seep into every nook and cranny of the entire dish!" Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!
Yūto Tsukuda (食戟のソーマ 12 [Shokugeki no Souma 12] (Food Wars: Shokugeki no Soma, #12))
...the question of portion size. When I ate Doritos or a Big Mac, I dept on eating and eating, and later experienced McRegret. So why when I ate a fourteen-week-old barred rock [heirloom breed chicken] or a grapefruit did I find it tremendously delicious and yet tremendously satisfying? If these foods tasted better, shouldn't I have just kept on gorging? Fred Provenza believes the difference comes down to what he calls "deep satiety." "Fundamentally," he told me, "eating too much is an inability to satiate." Wen food meets needs at "multiple levels," it provides a feeling of "completeness" and offers a satisfaction that's altogether different from being stuffed.
Mark Schatzker (The Dorito Effect: The Surprising New Truth About Food and Flavor)
This is not the "relativism of truth" presented by journalistic takes on postmodernism. Rather, the ironist's cage is a state of irony by way of powerlessness and inactivity: In a world where terrorism makes cultural relativism harder and harder to defend against its critics, marauding international corporations follow fair-trade practices, increasing right-wing demagoguery and violence can't be answered in kind, and the first black U.S. president turns out to lean right of center, the intelligentsia can see no clear path of action. Irony dominates as a "mockery of the promise and fitness of things," to return to the OED definition of irony. This thinking is appropriate to Wes Anderson, whose central characters are so deeply locked in ironist cages that his films become two-hour documents of them rattling their ironist bars. Without the irony dilemma Roth describes, we would find it hard to explain figures like Max Fischer, Steve Zissou, Royal Tenenbaum, Mr. Fox, and Peter Whitman. I'm not speaking here of specific political beliefs. The characters in question aren't liberals; they may in fact, along with Anderson himself, have no particular political or philosophical interests. But they are certainly involved in a frustrated and digressive kind of irony that suggests a certain political situation. Though intensely self-absorbed and central to their films, Anderson's protagonists are neither heroes nor antiheroes. These characters are not lovable eccentrics. They are not flawed protagonists either, but are driven at least as much by their unsavory characteristics as by any moral sense. They aren't flawed figures who try to do the right thing; they don't necessarily learn from their mistakes; and we aren't asked to like them in spite of their obvious faults. Though they usually aren't interested in making good, they do set themselves some kind of mission--Anderson's films are mostly quest movies in an age that no longer believes in quests, and this gives them both an old-fashioned flavor and an air of disillusionment and futility.
Arved Mark Ashby (Popular Music and the New Auteur: Visionary Filmmakers after MTV)
When I lived in New York and went to Chinatown, I learned that these flavors and their meanings were actually a foundation of ancient Chinese medicine. Salty translated to fear and the frantic energy that tries to compensate for or hide it. Sweet was the first flavor we recognized from our mother's milk, and to which we turned when we were worried and unsure or depressed. Sour usually meant anger and frustration. Bitter signified matters of the heart, from simply feeling unloved to the almost overwhelming loss of a great love. Most spices, along with coffee and chocolate, had some bitterness in their flavor profile. Even sugar, when it cooked too long, turned bitter. But to me, spice was for grief, because it lingered longest.
Judith M. Fertig (The Cake Therapist)
Each bite is a tidal wave of savory, fatty eel juices... ... made fresh and tangy by the complementary flavors of olive oil and tomato! ...! It's perfect! This dish has beautifully encapsulated the superbness of Capitone Eel!" "Capitone specifically means 'Large Female Eel'! It's exactly this kind of eel that is served during Natale season from Christmas to New Year's. Compared to normal eels, the Capitone is large, thick and juicy! In fact, it's considered a delicacy!" "Yes, I've heard of them! The Capitone is supposed to be significantly meatier than the standard Anguilla." *Anguilla is the Italian word for regular eels.* "Okay. So the Capitone is special. But is it special enough to make a dish so delicious the judges swoon?" "No. The secret to the Capitone's refined deliciousness in this dish lies with the tomatoes. You used San Marzanos, correct?" "Ha Ragione! (Exactly!) I specifically chose San Marzano tomatoes as the core of my dish!" Of the hundreds of varieties of tomato, the San Marzano Plum Tomato is one of the least juicy. Less juice means it makes a less watery and runny sauce when stewed! "Thanks to the San Marzano tomatoes, this dish's sauce remained thick and rich with a marvelously full-bodied taste. The blend of spices he used to season the sauce has done a splendid job of highlighting the eel's natural flavors as well." "You can't forget the wondrous polenta either. Crispy on the outside and creamy in the middle. There's no greater garnish for this dish." *Polenta is boiled cornmeal that is typically served as porridge or baked into cakes.* "Ah. I see. Every ingredient of his dish is intimately connected to the eel. Garlic to increase the fragrance, onion for condensed sweetness... ... and low-juice tomatoes. Those are the key ingredients.
Yūto Tsukuda (食戟のソーマ 25 [Shokugeki no Souma 25] (Food Wars: Shokugeki no Soma, #25))
Time passes, and as the hot midday sun and cool mountain nights alternately bake and freeze the blackened landscape of Vesuvius, something remarkable happens. Gradually, the streams of cold lava are colonized by a lichen, stereocaulon vesuvianim. This lichen is so tiny that it is almost invisible to the naked eye, but as it grows, it turns the lava from black to silvery gray. Where the lichen has gone, other plants can follow- first mugwort, valerian, and Mediterranean scrub, but later ilex and birch trees, along with dozens of species of apricot. Meanwhile, the clinkers and ash that covered the landscape like so much grubby gray snow are slowly, inexorably, working their way into the fields and the vineyards, crumbling as they do so, adding their richness to the thick black soil, and an incomparable flavor to tomatoes, zucchini, eggplants, fruit and all the other produce which grows there.
Anthony Capella (The Wedding Officer)
Chef Ayden says you have something special. An 'affinity with the things that come from the dirt,' he says. A master of spices. And coming from Ayden that means a lot. He doesn't usually believe in natural inclinations. Only in working hard enough to make the hard work seem effortless. Is it true about you?" I know my eyebrows look about ready to parachute off my face. "You mean the bay-leaf thing?" "No more oil, that's good." She takes the bowl of marinated octopus from my hand, covers it with a red cloth, and puts it in the fridge. "The 'bay-leaf thing' is exactly what I mean. You're new to Spain. From what your teacher tells me, not many of you have had exposure to world cuisines. Yet, you know a variety of herb that looks and smells slightly different when found outside of this region. I'm sure you've probably seen it in other ways. You've probably mixed spices together no one told you would go together. Cut a vegetable in a certain way that you believe will render it more flavorful. You know things that no one has taught you, sí?" I shake my head no at her. 'Buela always said I had magic hands but I've never said it out loud about myself. And I don't know if I believed it was magic as much as I believed I'm a really good cook. But she is right; most of my experimenting is with spices. "My aunt Sarah sends me recipes that I practice with. And I watch a lot on Food Network. Do you have that channel here? It's really good. They have this show called Chopped-" Chef Amadí puts down the rag she was wiping down the counter with and takes my hands in hers. Studies my palms. "Chef Ayden tells me you have a gift. If you don't want to call it magic, fine. You have a gift and it's probably changed the lives of people around you. When you cook, you are giving people a gift. Remember that.
Elizabeth Acevedo (With the Fire on High)
Sound waves, regardless of their frequency or intensity, can only be detected by the Mole Fly’s acute sense of smell—it is a little known fact that the Mole Fly’s auditory receptors do not, in fact, have a corresponding center in the brain designated for the purposes of processing sensory stimuli and so, these stimuli, instead of being siphoned out as noise, bypass the filters to be translated, oddly enough, by the part of the brain that processes smell. Consequently, the Mole Fly’s brain, in its inevitable confusion, understands sound as an aroma, rendering the boundary line between the auditory and olfactory sense indistinguishable. Sounds, thus, come in a variety of scents with an intensity proportional to its frequency. Sounds of shorter wavelength, for example, are particularly pungent. What results is a species of creature that cannot conceptualize the possibility that sound and smell are separate entities, despite its ability to discriminate between the exactitudes of pitch, timbre, tone, scent, and flavor to an alarming degree of precision. Yet, despite this ability to hyper-analyze, they lack the cognitive skill to laterally link successions of either sound or smell into a meaningful context, resulting in the equivalent of a data overflow. And this may be the most defining element of the Mole Fly’s behavior: a blatant disregard for the context of perception, in favor of analyzing those remote and diminutive properties that distinguish one element from another. While sensory continuity seems logical to their visual perception, as things are subject to change from moment-to-moment, such is not the case with their olfactory sense, as delays in sensing new smells are granted a degree of normality by the brain. Thus, the Mole Fly’s olfactory-auditory complex seems to be deprived of the sensory continuity otherwise afforded in the auditory senses of other species. And so, instead of sensing aromas and sounds continuously over a period of time—for example, instead of sensing them 24-30 times per second, as would be the case with their visual perception—they tend to process changes in sound and smell much more slowly, thereby preventing them from effectively plotting the variations thereof into an array or any kind of meaningful framework that would allow the information provided by their olfactory and auditory stimuli to be lasting in their usefulness. The Mole flies, themselves, being the structurally-obsessed and compulsive creatures that they are, in all their habitual collecting, organizing, and re-organizing of found objects into mammoth installations of optimal functional value, are remarkably easy to control, especially as they are given to a rather false and arbitrary sense of hierarchy, ascribing positions—that are otherwise trivial, yet necessarily mundane if only to obscure their true purpose—with an unfathomable amount of honor, to the logical extreme that the few chosen to serve in their most esteemed ranks are imbued with a kind of obligatory arrogance that begins in the pupal stages and extends indefinitely, as they are further nurtured well into adulthood by a society that infuses its heroes of middle management with an immeasurable sense of importance—a kind of celebrity status recognized by the masses as a living embodiment of their ideals. And yet, despite this culture of celebrity worship and vicarious living, all whims and impulses fall subservient, dropping humbly to the knees—yes, Mole Flies do, in fact, have knees!—before the grace of the merciful Queen, who is, in actuality, just a puppet dictator installed by the Melic papacy, using an old recycled Damsel fly-fishing lure. The dummy is crude, but convincing, as the Mole flies treat it as they would their true-born queen.
Ashim Shanker (Don't Forget to Breathe (Migrations, Volume I))
It is a common sentence that Knowledge is power; but who hath duly Considered or set forth the power of Ignorance? Knowledge slowly builds up what Ignorance in an hour pulls down. Knowledge, through patient and frugal centuries, enlarges discovery and makes record of it; Ignorance, wanting its day’s dinner, lights a fire with the record, and gives a flavor to its one roast with the burned souls of many generations. Knowledge, instructing the sense, refining and multiplying needs, transforms itself into skill and makes life various with a new six days’ work; comes Ignorance drunk on the seventh, with a firkin of oil and a match and an easy “Let there not be,” and the many-colored creation is shriveled up in blackness. Of a truth, Knowledge is power, but it is a power reined by scruple, having a conscience of what must be and what may be; whereas Ignorance is a blind giant who, let him but wax unbound, would make it a sport to seize the pillars that hold up the long-wrought fabric of human good, and turn all the places of joy dark as a buried Babylon.
George Eliot (The Complete Novels of George Eliot)
I’d gone on dates with every flavor of cute boy under the sun. Except for one. Cowboy. I’d never even spoken to a cowboy, let alone ever known one personally, let alone ever dated one, and certainly, absolutely, positively never kissed one--until that night on my parents’ front porch, a mere couple of weeks before I was set to begin my new life in Chicago. After valiantly rescuing me from falling flat on my face just moments earlier, this cowboy, this western movie character standing in front of me, was at this very moment, with one strong, romantic, mind-numbingly perfect kiss, inserting the category of “Cowboy” into my dating repertoire forever. The kiss. I’ll remember this kiss till my very last breath, I thought to myself. I’ll remember every detail. Strong, calloused hands gripping my upper arms. Five o’clock shadow rubbing gently against my chin. Faint smell of boot leather in the air. Starched denim shirt against my palms, which have gradually found their way around his trim, chiseled waist… I don’t know how long we stood there in the first embrace of our lives together. But I do know that when that kiss was over, my life as I’d always imagined it was over, too. I just didn’t know it yet.
Ree Drummond (The Pioneer Woman: Black Heels to Tractor Wheels)
With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each other like a kaiseki echo chamber. Ark shell, a bulging, bright orange clam peeking out of its dark shell, barely cooked, dusted with seaweed salt. "To add things is easy; to take them away is the challenge." Bamboo, cut into wedges, boiled in mountain water and served in a wide, shallow bowl with nothing but the cooking liquid. "How can we make the ingredient taste more like itself?With heat, with water, with knifework." Tempura: a single large clam, cloaked in a pale, soft batter with more chew than crunch. The clam snaps under gentle pressure, releasing a warm ocean of umami. "I want to make a message to the guest: this is the best possible way to cook this ingredient." A meaty fillet of eel wrapped around a thumb of burdock root, glazed with soy and mirin, grilled until crispy: a three-bite explosion that leaves you desperate for more. "The meal must go up and down, following strong flavors with subtle flavors, setting the right tone for the diner." And it does, rising and falling, ebbing and flowing, until the last frothy drop of matcha is gone, signaling the end of the meal.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
He had in his head a scrapbook of the tastes that had impacted him the most during his travels: goat cheese and olive oil in California, the tropical fruits and chilies of South America, everything that had touched his lips in Japan. When Angelo and Paolo talk about their travels, they turn to the memories- the parties, the people, the crazy times had, always with the metronome of mozzarella beating in the background. But what followed Vito were the flavors- the dishes, the ingredients, and techniques unknown to most of Italy. "When I came back from Japan, there were six kilos of matcha, two kilos of coconut powder, and twelve bottles of Nikka whiskey in my bag. In Rome they stopped me and opened the bag. They thought they had caught me with cocaine. I told the guy to open up the bag and taste." Vito didn't drink Nikka (he and his brothers rarely drink alcohol); instead, he emptied all twelve bottles into a wooden bucket, where he now soaks blue cheese made from sheep's milk to make what he calls formaggio clandestino. He stirs up a spoon of high-grade matcha powder into Dicecca's fresh goat yogurt and sells it in clear plastic tubs, anxious for anyone- a loyal client, a stranger, a disheveled writer- to taste something new.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
It is a common sentence that Knowledge is power; but who hath duly Considered or set forth the power of Ignorance? Knowledge slowly builds up what Ignorance in an hour pulls down. Knowledge, through patient and frugal centuries, enlarges discovery and makes record of it; Ignorance, wanting its day's dinner, lights a fire with the record, and gives a flavor to its one roast with the burned souls of many generations. Knowledge, instructing the sense, refining and multiplying needs, transforms itself into skill and makes life various with a new six days' work; comes Ignorance drunk on the seventh, with a firkin of oil and a match and an easy ‘Let there not be,’ and the many-colored creation is shriveled up in blackness. Of a truth, Knowledge is power, but it is a power reined by scruple, having a conscience of what must be and what may be; whereas Ignorance is a blind giant who, let him but wax unbound, would make it a sport to seize the pillars that hold up the long-wrought fabric of human good, and turn all the places of joy dark as a buried Babylon. And looking at life parcel-wise, in the growth of a single lot, who having a practiced vision may not see that ignorance of the true bond between events, and false conceit of means whereby sequences may be compelled - like that falsity of eyesight which overlooks the gradations of distance, seeing that which is afar off as if it were within a step or a grasp - precipitates the mistaken soul on destruction?
George Eliot (Daniel Deronda)
This Compost" Something startles me where I thought I was safest, I withdraw from the still woods I loved, I will not go now on the pastures to walk, I will not strip the clothes from my body to meet my lover the sea, I will not touch my flesh to the earth as to other flesh to renew me. O how can it be that the ground itself does not sicken? How can you be alive you growths of spring? How can you furnish health you blood of herbs, roots, orchards, grain? Are they not continually putting distemper'd corpses within you? Is not every continent work'd over and over with sour dead? Where have you disposed of their carcasses? Those drunkards and gluttons of so many generations? Where have you drawn off all the foul liquid and meat? I do not see any of it upon you to-day, or perhaps I am deceiv'd, I will run a furrow with my plough, I will press my spade through the sod and turn it up underneath, I am sure I shall expose some of the foul meat. 2 Behold this compost! behold it well! Perhaps every mite has once form'd part of a sick person—yet behold! The grass of spring covers the prairies, The bean bursts noiselessly through the mould in the garden, The delicate spear of the onion pierces upward, The apple-buds cluster together on the apple-branches, The resurrection of the wheat appears with pale visage out of its graves, The tinge awakes over the willow-tree and the mulberry-tree, The he-birds carol mornings and evenings while the she-birds sit on their nests, The young of poultry break through the hatch'd eggs, The new-born of animals appear, the calf is dropt from the cow, the colt from the mare, Out of its little hill faithfully rise the potato's dark green leaves, Out of its hill rises the yellow maize-stalk, the lilacs bloom in the dooryards, The summer growth is innocent and disdainful above all those strata of sour dead. What chemistry! That the winds are really not infectious, That this is no cheat, this transparent green-wash of the sea which is so amorous after me, That it is safe to allow it to lick my naked body all over with its tongues, That it will not endanger me with the fevers that have deposited themselves in it, That all is clean forever and forever, That the cool drink from the well tastes so good, That blackberries are so flavorous and juicy, That the fruits of the apple-orchard and the orange-orchard, that melons, grapes, peaches, plums, will none of them poison me, That when I recline on the grass I do not catch any disease, Though probably every spear of grass rises out of what was once a catching disease. Now I am terrified at the Earth, it is that calm and patient, It grows such sweet things out of such corruptions, It turns harmless and stainless on its axis, with such endless successions of diseas'd corpses, It distills such exquisite winds out of such infused fetor, It renews with such unwitting looks its prodigal, annual, sumptuous crops, It gives such divine materials to men, and accepts such leavings from them at last.
Walt Whitman
By the time Lillian had turned twelve ears old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.
Erica Bauermeister (The Lost Art of Mixing)
By the time Lillian had turned twelve years old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.
Erica Bauermeister (The Lost Art of Mixing)
Kamimura has been whispering all week of a sacred twenty-four-hour ramen spot located on a two-lane highway in Kurume where truckers go for the taste of true ramen. The shop is massive by ramen standards, big enough to fit a few trucks along with those drivers, and in the midafternoon a loose assortment of castaways and road warriors sit slurping their noodles. Near the entrance a thick, sweaty cauldron boils so aggressively that a haze of pork fat hangs over the kitchen like waterfall mist. While few are audacious enough to claim ramen is healthy, tonkotsu enthusiasts love to point out that the collagen in pork bones is great for the skin. "Look at their faces!" says Kamimura. "They're almost seventy years old and not a wrinkle! That's the collagen. Where there is tonkotsu, there is rarely a wrinkle." He's right: the woman wears a faded purple bandana and sad, sunken eyes, but even then she doesn't look a day over fifty. She's stirring a massive cauldron of broth, and I ask her how long it's been simmering for. "Sixty years," she says flatly. This isn't hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter- feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen. Maruboshi Ramen opened in 1958, and you can taste every one of those years in the simple bowl they serve. There is no fancy tare, no double broth, no secret spice or unexpected toppings: just pork bones, noodles, and three generations of constant simmering. The flavor is pig in its purest form, a milky broth with no aromatics or condiments to mitigate the purity of its porcine essence.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
Gian Pero Frau, one of the most important characters in the supporting cast surrounding S'Apposentu, runs an experimental farm down the road from the restaurant. His vegetable garden looks like nature's version of a teenager's bedroom, a rebellious mess of branches and leaves and twisted barnyard wire. A low, droning buzz fills the air. "Sorry about the bugs," he says, a cartoonish cloud orbiting his head. But beneath the chaos a bloom of biodynamic order sprouts from the earth. He uses nothing but dirt and water and careful observation to sustain life here. Every leaf and branch has its place in this garden; nothing is random. Pockets of lettuce, cabbage, fennel, and flowers grow in dense clusters together; on the other end, summer squash, carrots, and eggplant do their leafy dance. "This garden is built on synergy. You plant four or five plants in a close space, and they support each other. It might take thirty or forty days instead of twenty to get it right, but the flavor is deeper." (There's a metaphor in here somewhere, about his new life Roberto is forging in the Sardinian countryside.) "He's my hero," says Roberto about Gian Piero. "He listens, quietly processes what I'm asking for, then brings it to life. Which doesn't happen in places like Siddi." Together, they're creating a new expression of Sardinian terreno, crossing genetic material, drying vegetables and legumes under a variety of conditions, and experimenting with harvesting times that give Roberto a whole new tool kit back in the kitchen. We stand in the center of the garden, crunching on celery and lettuce leaves, biting into zucchini and popping peas from their shells- an improvised salad, a biodynamic breakfast that tastes of some future slowly forming in the tangle of roots and leaves around us.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents))
Turning and climbing, the double helix evolved to an operation which had always existed as a possibility for mankind, the eating of light. The appetite for light was ancient. Light had been eaten metaphorically in ritual transubstantiations. Poets had declared that to be is to be a variable of light, that this peach, and even this persimmon, is light. But the peach which mediated between light and the appetite for light interfered with the taste of light, and obscured the appetite it aroused. The appetite for actual light was at first appeased by symbols. But the simple instruction, promulgated during the Primordification, to taste the source of the food in the food, led to the ability to eat light. Out of the attempt to taste sources came the ability to detect unpleasant chemicals. These had to be omitted. Eaters learned to taste the animal in the meat, and the animal's food and drink, and to taste the waters and sugars in the melon. The discriminations grew finer - children learned to eat the qualities of the pear as they ate its flesh, and to taste its slow ripening in autumn sunlight. In the ripeness of the orange they recapitulated the history of the orange. Two results occurred. First, the children were quick to surpass the adults, and with their unspoiled tastes, and their desire for light, they learned the flavor of the soil in which the blueberry grew, and the salty sweetness of the plankton in the sea trout, but they also became attentive to the taste of sunlight. Soon there were attempts to keep fruit of certain vintages: the pears of a superbly comfortable autumn in Anjou, or the oranges of Seville from a year so seasonless that their modulations of bouquet were unsurpassed for decades. Fruit was eaten as a retrospective of light. Second, children of each new generation grew more clearly, until children were shaped as correctly as crystals. The laws governing the operations of growth shone through their perfect exemplification. Life became intellectually transparent. ("Desire")
William S. Wilson (Why I Don't Write Like Franz Kafka)
It’s so weird that it’s Christmas Eve,” I said, clinking my glass to his. It was the first time I’d spent the occasion apart from my parents. “I know,” he said. “I was just thinking that.” We both dug into our steaks. I wished I’d made myself two. The meat was tender and flavorful, and perfectly medium-rare. I felt like Mia Farrow in Rosemary’s Baby, when she barely seared a steak in the middle of the afternoon and devoured it like a wolf. Except I didn’t have a pixie cut. And I wasn’t harboring Satan’s spawn. “Hey,” I began, looking into his eyes. “I’m sorry I’ve been so…so pathetic since, like, the day we got married.” He smiled and took a swig of Dr Pepper. “You haven’t been pathetic,” he said. He was a terrible liar. “I haven’t?” I asked, incredulous, savoring the scrumptious red meat. “No,” he answered, taking another bite of steak and looking me squarely in the eye. “You haven’t.” I was feeling argumentative. “Have you forgotten about my inner ear disturbance, which caused me to vomit all across Australia?” He paused, then countered, “Have you forgotten about the car I rented us?” I laughed, then struck back. “Have you forgotten about the poisonous lobster I ordered us?” Then he pulled out all the stops. “Have you forgotten all the money we lost?” I refused to be thwarted. “Have you forgotten that I found out I was pregnant after we got back from our honeymoon and I called my parents to tell them and I didn’t get a chance because my mom left my dad and I went on to have a nervous breakdown and had morning sickness for six weeks and now my jeans don’t fit?” I was the clear winner here. “Have you forgotten that I got you pregnant?” he said, grinning. I smiled and took the last bite of my steak. Marlboro Man looked down at my plate. “Want some of mine?” he asked. He’d only eaten half of his. “Sure,” I said, ravenously and unabashedly sticking my fork into a big chuck of his rib eye. I was so grateful for so many things: Marlboro Man, his outward displays of love, the new life we shared together, the child growing inside my body. But at that moment, at that meal, I was so grateful to be a carnivore again.
Ree Drummond (The Pioneer Woman: Black Heels to Tractor Wheels)
pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.
Joshua McFadden (Six Seasons: A New Way with Vegetables)