Noodles Inspirational Quotes

Escoffier knew if he could win Sara's heart it would be with a dish made of truffles and pureed foie gras, the one she often doted over. The subtle aroma of truffle, according to the great Brillat-Savarin, was an aphrodisiac. And so, "Let the food speak where words cannot," Escoffier said, making the sign of the cross, and cooking as if his life depended on it, because on some level it did. When the chef finally knocked on the studio door, his small hands shook under the weight of the silver tray and its domed cover. Escoffier had changed into clean clothes and now looked more like a banker than a chef. But he was, most certainly, a chef. Beneath the dome, caramelized sweetbreads, covered with truffles, lay on a bed of golden noodles that were napped in a sauce made from the foie gras of ducks fed on wild raspberries, the 'framboise,' of the countryside. It was a dish of profound simplicity, and yet luxury.

I can smell the shrimp broth and garlic! Mmm! It's so good! It's light yet has a deep, full-bodied flavor!" "Whoa! I've been eating all day, but this goes right down!" " Mm! This is the perfect finisher for the day!" "And the topping is the bun's pork filling!" "Yep! Listening to customer requests last night gave me the inspiration to try this out." "Thanks to these noodles, we sold a whole lot more today than yesterday." "Using bun dough to make noodles... how interesting! And to come up with it on the spot too..." "Nah, I didn't really. See, Taiwan already has a noodle dish a lot like it." "...? Dan Zai Noodles!" DAN ZAI NOODLES Originating in Southern Taiwan, it is also known as Tan-tsu noodles or slack season noodles. The broth is generally light and clear, made from seafood stocks like bonito or shrimp. Then oil noodles are added and topped with items like ground pork, green onions, bean sprouts and shrimp. Served in small snack-sized portions, it was created with the idea of being a tasty snack that could be eaten over and over.

In Tokyo, ramen is a playground for the culinary imagination. As long as the dish contains thin wheat noodles, it's ramen. In fact, there's a literal ramen playground called Tokyo Ramen Street in the basement of Tokyo Station, with eight top-rated ramen shops sharing one corridor. We stopped by one evening after a day of riding around on the Shinkansen. After drooling over the photos at establishments such as Junk Garage, which serves oily, brothless noodles hidden under a towering slag heap of toppings, we settled on Ramen Honda based on its short line and the fact that its ramen seemed to be topped with a massive pile of scallions. However, anything in Tokyo that appears to be topped with scallions is actually topped with something much better. You'll meet this delectable dopplegänger soon, and in mass quantities. The Internet is littered with dozens if not hundreds of exclamation point-bedecked ramen blogs (Rameniac, GO RAMEN!, Ramen Adventures, Ramenate!) in English, Japanese, and probably Serbian, Hindi, and Xhosa. In Tokyo, you'll find hot and cold ramen; Thai green curry ramen; diet ramen and ramen with pork broth so thick you could sculpt with it; Italian-inspired tomato ramen; and Hokkaido-style miso ramen. You'll find ramen chains and fiercely individual holes-in-the-wall. Right now, somewhere in the world, someone is having a meet-cute with her first bowl of ramen. As she fills up on pork and noodles and seaweed and bamboo shoots, she thinks, we were meant to be together, and she is embarrassed at her atavistic reaction to a simple bowl of soup.

Shirt" The back, the yoke, the yardage. Lapped seams, The nearly invisible stitches along the collar Turned in a sweatshop by Koreans or Malaysians Gossiping over tea and noodles on their break Or talking money or politics while one fitted This armpiece with its overseam to the band Of cuff I button at my wrist. The presser, the cutter, The wringer, the mangle. The needle, the union, The treadle, the bobbin. The code. The infamous blaze At the Triangle Factory in nineteen-eleven. One hundred and forty-six died in the flames On the ninth floor, no hydrants, no fire escapes— The witness in a building across the street Who watched how a young man helped a girl to step Up to the windowsill, then held her out Away from the masonry wall and let her drop. And then another. As if he were helping them up To enter a streetcar, and not eternity. A third before he dropped her put her arms Around his neck and kissed him. Then he held Her into space, and dropped her. Almost at once He stepped to the sill himself, his jacket flared And fluttered up from his shirt as he came down, Air filling up the legs of his gray trousers— Like Hart Crane’s Bedlamite, “shrill shirt ballooning.” Wonderful how the pattern matches perfectly Across the placket and over the twin bar-tacked Corners of both pockets, like a strict rhyme Or a major chord. Prints, plaids, checks, Houndstooth, Tattersall, Madras. The clan tartans Invented by mill-owners inspired by the hoax of Ossian, To control their savage Scottish workers, tamed By a fabricated heraldry: MacGregor, Bailey, MacMartin. The kilt, devised for workers To wear among the dusty clattering looms. Weavers, carders, spinners. The loader, The docker, the navvy. The planter, the picker, the sorter Sweating at her machine in a litter of cotton As slaves in calico headrags sweated in fields: George Herbert, your descendant is a Black Lady in South Carolina, her name is Irma And she inspected my shirt. Its color and fit And feel and its clean smell have satisfied Both her and me. We have culled its cost and quality Down to the buttons of simulated bone, The buttonholes, the sizing, the facing, the characters Printed in black on neckband and tail. The shape, The label, the labor, the color, the shade. The shirt.

A characteristic of creative people is that they imagine making the impossible possible. That imagining—dreaming, noodling, audaciously rejecting what is (for the moment) true—is the way we discover what is new or important.

Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.

The meal begins the way all kaiseki meals begin, with hassun, a mixed plate of small bites- fish and vegetables, usually- used to set the tone for the feast to come. In a bowl of pine needles and fallen leaves he hides smoky slices of bonito topped with slow-cooked seaweed, gingko nuts grilled until just tender, a summer roll packed with foraged herbs, and juicy wedges of persimmon dressed with ground sesame and sansho flowers. Autumn resonates in every bite. While the rice simmers away, the meal marches forward: sashimi decorated with a thicket of mountain vegetables and wildflowers; a thick slab of Kyoto-style mackerel sushi, fermented for a year, with the big, heady funk of a washed cheese; mountain fruit blanketed in white miso and speckled with black sesame and bee larvae.

If only you hadn't intervened, Miss Erina! Then these ruffians would have flunked out like the insignificant third-rate cooks that they are! Listen, you lot! You only survived because of Miss Erina's mercy! Without a magnanimous Nakiri there to hold your filthy hands, you wouldn't have-" "You are incorrect, sir. All I did was teach them the special properties a potato holds. How to use those potatoes and the inspiration to make Gosetsu Udon Noodles was entirely theirs. Remember this well, sir. These chefs... ... are of much too high a caliber to fail because of the likes of you." No! This is not how it was supposed to be! The Resisters were not supposed to be this organized!! This unified! And with this level of leadership, they won't easily be divided and conquered! It... it's almost as if Jeanne d'Arc herself was reincarnated! "Come. Follow me." A Holy Lady Knight leading an army... ... to wrench control of the Totsuki Institute away from Central!