Pub Food Quotes

There’s something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar – even in this fake-ass Irish pub.

The woman behind the bar called out: ‘Why do you stand like hypnotized fish? Did you come to drink beer or to eat food?’ ‘Be patient,’ said Gersen. ‘We are making our decision.’ The remark annoyed the woman. Her voice took on a coarse edge. “Be patient,’ you say? All night I pour beer for crapulous men; isn’t that patience enough? Come over here, backwards; I’ll put this spigot somewhere amazing, at full gush, and then we’ll discover who calls for patience!

Imagine that the brain and the genitals are a couple of friends on vacation together, wandering down the street deciding where to have dinner. If they're women, it goes like this: The genitals notice any restaurant they pass, whether it's Thai food or pub grub, fast food or gourmet (while ignoring all the museums and shops),and say, "This is a restaurant. We could eat here." She has no strong opinion, she's just good at spotting restaurants. Meanwhile, the brain is assessing all the contextual factors [...] to decide whether she wants to try a place. "This place isn't delicious smelling enough," or "This place isn't clean enough," or "I'm not in the mood for pizza." The genitals might even notice a pet store and say, "There's pet food in here, I guess..." and the brain rolls her eyes and keeps walking. [...] Now, if the friends are men, it goes like this: The genitals notice only specific restaurants -- diners, say -- and don't notice any restaurants that aren't diners. Once they find a diner, the brain says, "A diner! I love diners," and the genitals agree, "This is a restaurant, we could eat here," unless there's some pretty compelling reason not to, like a bunch of drunks brawling outside.

He ordered oxtail soup and enjoyed it heartily. Then he glanced at the menu for the fish, ordered a haddock and, seized with a sudden pang of hunger at the sight of so many people relishing their food, he ate some roast beef and drank two pints of ale, stimulated by the flavor of a cow-shed which this fine, pale beer exhaled. His hunger persisted. He lingered over a piece of blue Stilton cheese, made quick work of a rhubarb tart, and to vary his drinking, quenched his thirst with porter, that dark beer which smells of Spanish licorice but which does not have its sugary taste. He breathed deeply. Not for years had he eaten and drunk so much. This change of habit, this choice of unexpected and solid food had awakened his stomach from its long sleep. He leaned back in his chair, lit a cigarette and prepared to sip his coffee into which gin had been poured.

The police think maybe it was the gas. Maybe the pilot light on the stove went out or a burner was left on, leaking gas, and the gas rose to the ceiling, and the gas filled the condo from ceiling to floor in every room. The condo was seventeen hundred square feet with high ceilings and for days and days, the gas must’ve leaked until every room was full. When the rooms were filled to the floor, the compressor at the base of the refrigerator clicked on. Detonation. The floor-to-ceiling windows in their aluminum frames went out and the sofas and the lamps and dishes and sheet sets in flames, and the high school annuals and the diplomas and telephone. Everything blasting out from the fifteenth floor in a sort of solar flare. Oh, not my refrigerator. I’d collected shelves full of different mustards, some stone-ground, some English pub style. There were fourteen different flavors of fat-free salad dressing, and seven kinds of capers. I know, I know, a house full of condiments and no real food.

What to eat? You've crossed a dozen time zones to get here and you want to make every meal count. Do you start at an izakaya, a Japanese pub, and eat raw fish and grilled chicken parts and fried tofu, all washed down with a river of cold sake? Do you seek out the familiar nourishment of noodles- ramen, udon, soba- and let the warmth and beauty of this cuisine slip gloriously past your lips? Or maybe you wade into the vast unknown, throw yourself entirely into the world of unfamiliar flavors: a bowl of salt-roasted eel, a mound of sticky fermented soybeans, a nine-course kaiseki feast.

I keep to the light and look through the windows of restaurants and pubs. I climb up the stairs of a theater and see people inside standing around in little groups on a red carpet and talking. There are tall tables some stand around with bowls of sharing food on top---nuts and crisps and dips and olives. I keep walking, past an Italian bistro in which people are eating seafood pasta; in another restaurant, two people have a huge plate of oysters between them; a man and a woman are talking animatedly about something they have on their table---a thick wad of paper that has text on it and notes written in pen---while they share food in a Peruvian restaurant. "Have you tried the scallops?" someone says. "Have you had time to look at the menu?" says another person. Two women, all in black, with instrument cases, are sharing a bottle of wine outside. A waiter comes out with a platter of sushi.

But here they are, leaving the stress and shit food and endless misunderstandings. Leaving. The jobcentre, the classroom, the pub, the gym, the car park, the flat, the filth, the TV, the constant swiping of newsfeeds, the hoover, the toothbrush, the laptop bag, the expensive hair product that makes you feel better inside, the queue for the cash machine, the cinema, the bowling alley, the phone shop, the guilt, the absolute nothingness that never stops chasing, the pain of seeing a person grow into a shadow. The people’s faces twisting into grimaces again, losing all their insides in the gutters, clutching lovers till the breath is faint and love is dead, wet cement and spray paint, the kids are watching porn and drinking Monster. Watch the city fall and rise again through mist and bleeding hands. Keep holding on to power-ballad karaoke hits. Chase your talent. Corner it, lock it in a cage, give the key to someone rich and tell yourself you’re staying brave. Tip your chair back, stare into the eyes of someone hateful that you’ll take home anyway. Tell the world you’re staying faithful. Nothing’s for you but it’s all for sale, give until your strength is frail and when it’s at its weakest, burden it with hurt and secrets. It’s all around you screaming paradise until there’s nothing left to feel. Suck it up, gob it, double-drop it. Pin it deep into your vein and try for ever to get off it. Now close your eyes and stop it. But it never stops. They

There is a lot to life beyond the computer screen. There is food and music and art and friendship and talking and laughing and flowers and sports and, as you say, an argument down at the pub. To say that the internet changed everything is simply an alarming assertion for an intelligent person to make. You are spending way too much time in front of a computer screen.

Lamb & Flag 33 Rose St, Covent Garden, WC2E 9EB Lamb & Flag is an old London pub with a long history dating back to 1623. It was frequented by Charles Dickens, a loyal client, as well as other personalities of his times. Not only is the food delicious, but the portions are also surprisingly large for a pub menu. Plenty of fresh ales can be found here, and if you prefer whisky, you can order from a long list with all kinds of whiskies. Lamb & Flag is a historic pub with a warm ambiance and prompt service – all at competitive prices.

A week before, snow had been forecast. Snow was gathering in the north and would, by the weekend, come down on the West County like a fist. Extra food and fuel were ordered, sheep herded lower down the valley, and the bird table in the postmistress's garden was made up like the spare room. But the threatened snow had not arrived. And that evening in the village pub, the Pike, the talk had scornfully left the present to dig up winters past, their iron ghosts clanking and blowing now around the small, log-warmed bar.

There is no logical reason to think that a tire company should be a food critic, but a hundred years ago, Michelin tires started reviewing rural restaurants to encourage people living in the cities to drive farther and wear their tires out more quickly. Guinness created the Guinness Book of World Records to reinforce its brand and give people something to talk about in the pubs. Similarly, I predict that one day a brand like Nike could put out its own sports programming and compete successfully against ESPN, or Amtrak could launch a publication that could stand up to Travel + Leisure.

l’after-shave, le badge, le barbeque, le best-seller, le blue-jean, le blues, le bluff, le box-office, le break, le bridge, le bulldozer, le business, le cake, la call-girl, le cashflow, le check-in, le chewing-gum, le club, le cocktail, la cover-girl, le cover-story, le dancing, le design, le discount, le do-it-yourself, le doping, le fan, le fast-food, le feedback, le freezer, le gadget, le gangster, le gay, le hall, le handicap, le hold-up, le jogging, l’interview, le joker, le kidnapping, le kit, le knock-out, le label, le leader, le look, le manager, le marketing, le must, les news, le parking, le pickpocket, le pipeline, le planning, le playboy, le prime time, le pub, le puzzle, se relaxer, le self-service, le software, le snack, le slogan, le steak, le stress, le sweatshirt, le toaster and le week-end.

No, the world is not perfect, but at least there are those who are trying. You can find some of them bellying up to the bar in a place called Bulfinche’s Pub. Follow the brightest rainbow in the sky. Let it lead you past the ills of the world to a safe haven where the drinks are cold, the food hot, and the company exceptional. The bartenders are pretty darn good, too. Next time the pot of gold calls to you, come in and see us. First drink is on the house.

The times there was no money for food because he’d spent it all in the pub. The days when he would go missing and be brought home by the police after being locked up in a cell. The weeks he spent with other women before fighting his way back into their house again. The double life he led that she knew nothing of until she was old enough to understand … ‘But I expect so much has changed since then, anyway,

While I’m out working with Tommy Quinn, we get chatting about a session, a few nights previous, in a local pub called The Hill. It gets its name from the plain fact that it sits on top of a hill. The conversation moves on to the state of rural Ireland, and rural everywhere for that matter. He’s lived here in Knockmoyle for all of his life, so his opinions on the subject hold weight with me. He asks me what technology I think had the most dramatic impact on life here when he was growing up. I state what I feel are obvious: the television, the motor car and computers. Or electricity in general. Tommy smiles. The flask, he says. I ask him to explain. When he was growing up in the 1960s, he and his family would go to the bog, along with most of the other families of the parish, to cut turf for fuel for the following winter. They would all help each other out in any way they could, even if they didn’t always fully get on. Cutting turf in the old ways, using a sleán, is hard but convivial work, so each day one family would make a campfire to boil the kettle on. But the campfire had a more significant role than just hydrating the workers. As well as keeping the midges away, it was a focal point that brought folk together during important seasonal events. During the day people would have the craic around it as the tea brewed, and in the evenings food would be cooked on it. By nightfall, with the day’s work behind them, the campfire became the place where music, song and dance would spontaneously happen. Before the night was out, one of the old boys would hide one of the young lads’ wheelbarrows, providing no end of banter the following morning.

Oh, don’t worry about that,” Shoshanne replied. “I had Alfred write out his burger recipe for Raynor, and now that both pubs are serving up Flynt Burgers, the mages are delivering them every few hours for Deya. I’ve instructed them to alternate the toppings so she gets a good balance of various nutrients, too, and this should help cut her cravings down to one griffin per day by my estimate.” I chuckled when I caught Deya’s giant eye roll. “Remind me to bother you about your appetite as soon as you’re pregnant,” the elf mumbled through her next bite. Shoshanne pursed her lips. “I am simply trying to ensure--” “Leave her alone,” Aurora sighed. “She’s been eating whatever she likes for weeks, and not only is she absolutely glowing, but her little bump is getting cuter every day.” “A cute bump does not equate to a healthy bump,” Shoshanne preached. “Mason’s babies should be handled with the utmost care, and I for one do not believe eating like a dragon is what Mason’s babies should--” “Clearly Mason’s baby likes burgers and hunting for fresh kills,” Cayla interrupted. “You wouldn’t tell Mason he can’t eat what he wants, so how can you tell an adorable little baby who probably looks just like him, but with pink hair and silver eyes, that they’re not allowed to make us eat--” “Ladies, let’s be friendly about food,” I suggested. “There’s no judgement here, alright? If Deya wants five burgers, then she gets five burgers. Same goes for the rest of you once you have equally cute belly bumps.

I took her to a place called Malone's, which was a hole in the wall that served beer, a few kinds of pub food, and not much else. It sucked, but it was on the outskirts of town and it was frequented by losers. I knew we wouldn't see anyone we knew. I also knew that it would be open, because just like me, the losers would have nowhere else to go.

…American men actually engage most in hunting and fishing. The desire of men in wealthy societies to re-create the food-gathering conditions of very primitive people appears to be an appropriate comment on the power of the hunting drives discussed earlier. Not only is hunting expensive in many places – think of the European on safari in Africa – but it is also time-consuming, potentially dangerous, and frequently involves considerable personal discomfort. Men do it because it is ‘fun’. So they say, and so one must conclude from their persistent rendition of the old pattern. What is relevant from our point of view is that hunting, and frequently fishing, are group activities. A man will choose his co-hunters very carefully. Not only does the relative intimacy of the hunt demand some congeniality, but there is also danger in hunting with inept or irresponsible persons. It is a serious matter, and even class barriers which normally operate quite rigidly may be happily breached for the period of the hunt. Some research on hunters in British Columbia suggests the near-piety which accompanies the hunt; hunting is a singular and important activity. One particular group of males takes along bottles of costly Crown Royal whisky for the hunt; they drink only superior whisky on this poignant re-creation of an ancient manly skill. But when their wives join them for New Year's celebrations, they drink an ordinary whisky: the purely formal and social occasion does not, it seems, merit the symbolic tribute of outstanding whisky. Gambling is another behaviour which, like hunting and sport, provides an opportunity in countless cultures for the weaving of and participation in the web of male affiliation. Not the gambling of the London casino, where glamorous women serve drinks, or the complex hope, greed, fate-tempting ritual, and action of the shiny American palaces in Nevada, and not the hidden gambling run by racketeers. Rather, the card games in homes or small clubs, where men gather to play for manageable stakes on a friendly basis; perhaps – like Jiggs and his Maggie – to avoid their women, perhaps to seek some money, perhaps to buy the pleasant passage of time. But also to be with their friends and talk, and define, by the game, the confines of their intimate male society. Obviously females play too, both on their own and in mixed company. But there are differences which warrant investigation, in the same way that the drinking of men in groups appears to differ from heterosexual or all-female drinking; the separation of all-male bars and mixed ones is still maintained in many places despite the powerful cultural pressures against such flagrant sexual apartheid. Even in the Bowery, where disaffiliated outcast males live in ways only now becoming understood, it has been noted that, ‘There are strong indications that the heavy drinkers are more integrated and more sociable than the light. The analytical problem lies in determining whether socialization causes drinking or drinking results in sociability when there is no disapproval.’ In the gentleman's club in London, the informally segregated working man's pub in Yorkshire, the all-male taverns of Montreal, the palm-wine huts of west Africa, perhaps can be observed the enactment of a way of establishing maleness and maintaining bonds which is given an excuse and possibly facilitated by alcohol. Certainly, for what they are worth in revealing the nature of popular conception of the social role of drinking, advertisements stress the manly appeal of alcohol – particularly whisky – though it is also clear that there are ongoing changes in the socio-sexual implications of drinking. But perhaps it is hasty to regard the process of change as a process of female emancipation which will culminate in similarity of behaviour, status, and ideals of males and females. The changes are still too recent to warrant this. Also, they have been achieved under sufficiently self-conscious pressure...

If we train her, honing her skills as a chef to the very utmost of her considerable ability... ... then it's possible we could delay the day the storm takes her. We must raise Erina to be the greatest chef the Nakiri Family has ever produced! And to do so, we must find them! Find the perfect rocks that will polish her to a mirror shine... A Veritable Generation of Diamonds! Professor Hayama. I hear your student Shiomi has found an intriguing boy overseas." "S-Sir Senzaemon! How did you...?!" "Oh, I simply happened to overhear it. Have you thought of bringing that boy to Japan and enrolling him here?" "What?! B-but, sir! Not only is Akira a foreigner, he's an orphan of unknown origins! Is such a thing even possible?!" "I will speak with the Ministry of Justice. Whether it be through bribery or sheer force... I will see to it that they grant Akira Hayama Japanese citizenship." "Darling... You know that boy from the harbor pub? Now Alice is insisting that he come with her back to Japan, and she won't listen to reason. Father is right. For Mana's sake... ... I will help him with his plan. If Alice wants to bring Ryo Kurokiba, then so be it! He will learn at Totsuki alongside her! I've heard all the rumors about them, you know. So you have not one but two highly talented nephews? How wonderful! Their futures look bright indeed. Say... have you thought of sending them to our Institute? I'm sure the Aldini Brothers would do well there." "Okay, okay. You win. Geez. Stubborn old coot. But don't come crying to me... ... if Soma flips the tables on your grandkid and uses her as a steppingstone." Competing against Erina just may destroy the confidence of these children, but so be it! I'm fully aware that this plan is an imperious use of my power for personal gain... ... but I'm willing to make any sacrifice! I will do whatever it takes to make Erina into a light of hope! Then I will show her to Mana... Through her own daughter she will see... ... that there is yet hope and promise in cooking!"

Education was still considered a privilege in England. At Oxford you took responsibility for your efforts and for your performance. No one coddled, and no one uproariously encouraged. British respect for the individual, both learner and teacher, reigned. If you wanted to learn, you applied yourself and did it. Grades were posted publicly by your name after exams. People failed regularly. These realities never ceased to bewilder those used to “democracy” without any of the responsibility. For me, however, my expectations were rattled in another way. I arrived anticipating to be snubbed by a culture of privilege, but when looked at from a British angle, I actually found North American students owned a far greater sense of entitlement when it came to a college education. I did not realize just how much expectations fetter—these “mind-forged manacles,”2 as Blake wrote. Oxford upholds something larger than self as a reference point, embedded in the deep respect for all that a community of learning entails. At my very first tutorial, for instance, an American student entered wearing a baseball cap on backward. The professor quietly asked him to remove it. The student froze, stunned. In the United States such a request would be fodder for a laundry list of wrongs done against the student, followed by threatening the teacher’s job and suing the university. But Oxford sits unruffled: if you don’t like it, you can simply leave. A handy formula since, of course, no one wants to leave. “No caps in my classroom,” the professor repeated, adding, “Men and women have died for your education.” Instead of being disgruntled, the student nodded thoughtfully as he removed his hat and joined us. With its expanses of beautiful architecture, quads (or walled lawns) spilling into lush gardens, mist rising from rivers, cows lowing in meadows, spires reaching high into skies, Oxford remained unapologetically absolute. And did I mention? Practically every college within the university has its own pub. Pubs, as I came to learn, represented far more for the Brits than merely a place where alcohol was served. They were important gathering places, overflowing with good conversation over comforting food: vital humming hubs of community in communication. So faced with a thousand-year-old institution, I learned to pick my battles. Rather than resist, for instance, the archaic book-ordering system in the Bodleian Library with technological mortification, I discovered the treasure in embracing its seeming quirkiness. Often, when the wrong book came up from the annals after my order, I found it to be right in some way after all. Oxford often works such. After one particularly serendipitous day of research, I asked Robert, the usual morning porter on duty at the Bodleian Library, about the lack of any kind of sophisticated security system, especially in one of the world’s most famous libraries. The Bodleian was not a loaning library, though you were allowed to work freely amid priceless artifacts. Individual college libraries entrusted you to simply sign a book out and then return it when you were done. “It’s funny; Americans ask me about that all the time,” Robert said as he stirred his tea. “But then again, they’re not used to having u in honour,” he said with a shrug.

Raffe lifted the latch on the heavy door and sidled in. As usal, he gagged as he took his first breath in the cloying, fishy stink of the smoke that rose from the burning seabirds, which were skewered on to the wall spikes in place of candles. In the dim oily light, he could make out the vague outlines of men sitting in twos and threes around the tables, heard the muttered conversations, but could no more recognize a face than see his own feet in the shadows. A square, brawny woman deposited a flagon and two leather beakers on a table before waddling across to Raffe. Pulling his head down towards hers, she planted a generous kiss on his smooth cheek. Thought you'd left us,' she said reprovingly. You grown tired of my eel pic?' How could anyone grow tired of a taste of heaven?' Raffe said, throwing his arm around her plump shoulders and squeezing her. The woman laughed, a deep, honest belly chuckle that set her pendulous breasts quivering. Raffe loved her for that. 'He's over there, your friend,' she murmured. 'Been wait ing a good long while.' Raffe nodded his thanks and crossed to the table set into a dark alcove, sliding on to the narrow bench. Even in the dirty mustard light he could recognize Talbot's broken nose and thickened ears. Talbot looked up from the rim of his beaker and grunted. By way of greeting he pushed the half-empty flagon of ale towards Raffe. Raffe waited until the serving woman had set a large portion of eel pie in front of him and retreated out of earshot. He hadn't asked for food, no one ever needed to here. In the Fisher's Inn you ate and drank whatever was put in front of you and you paid for it too. The marsh and river were far too close for arguments, and the innkeeper was a burly man who had beaten his own father to death when he was only fourteen, so rumour had it, for taking a whip to him once too often. Opinion was divided on whether the boy or the father deserved what they suffered at each other's hands, but still no one in those parts would have dreamed of report ing the killing. And since the innkeeper's father lay rotting somewhere at the bottom of the deep, sucking bog, he wasn't in a position to complain.

The pub had become a gastro pub, which meant the same old food with the usual gastro pub descriptions. Salads were “drizzled” with vinaigrette. There was a soup of “foraged” greens. Cheese on toast was described as “whipped goat’s curd, garden shoots and pickled alliums.” She ordered the “taste of Italy, home-cooked lasagne with hard-cut chips.” “What are hard-cut chips?” Agatha asked the landlord, John Fletcher. “Because it’s hard to get the frozen ones out of the bag,” he said. “And you don’t even blush,” said Agatha. “Okay, I’ll have the lasagne and a glass of Merlot.

Sardine sashimi. It tastes better when you eat it with ginger instead of wasabi." "Look at the shine on that skin! These sardines are fresh!" "They're small but fatty." "And they don't smell fishy at all. As a matter of fact, they have a nice scent." "Marinated sardines. You half-dry the sardine with the backbone still in it, and then marinate it in vinegar. Then you add small amounts of sugar, soy sauce and chopped red chili... ...and leave it in the refrigerator for a day." "Hmm... it feels nice biting into the firm flesh." "The spicy and sour flavor goes well with the fatty sardine." "Fried sardine fish cakes. You mash the sardines after removing the head and the organs, add chopped spring onions, ginger juice and salt for the flavoring... ... then make them into an oval shape and deep-fry them." "It's very crisp, and it must be nutritious since the bones have been mashed inside it too.

Sardines have been considered a low-grade fish since the old days. Unlike sea bream, left-eyed flounder and sweetfish, they're never used in first-class restaurants. They've always been used as fertilizer in the fields or food for fish farms. People treat them as the lowest fish there is." "Hmm..." "Recently the size of the sardine catch has decreased, so people have begun to value them. But the chef here has been making sardine dishes since back when people thought of them as worthless. You could almost say the chef here... ... has staked his life on this fish. This place may seem shabby compared to a luxurious ryōtei that takes pride in using expensive ingredients... But the food here is sincere and earnest. This restaurant is far more attractive to me than the average first-class ryōtei. It may look shabby, but his spirit is noble. That's because the chef believed in himself and created this place from scratch by his own effort.

Ooh! The firm, moist texture and flavor of the yuba... ... suits the gratin's white sauce made with lots of milk and butter!" "Yuba, a traditional Japanese food... ...perfectly matches the sauce in the gratin, which is a Western dish!" "I made the white sauce with flour, butter and milk... ... and added chopped onions, sliced mushrooms and yuba cut into bite-sized pieces. I brought the white sauce to a boil after seasoning it with salt and pepper. Then I placed that inside a gratin dish, covered it with grated cheese and baked it in the oven until it turned golden brown." "Wow. I don't believe it." "I never thought yuba and white sauce would taste good together. But come to think of it, yuba is basically soy protein." "It has a rich yet simple taste... ...so I guess it goes well with any kind of dish." "I know I'm contradicting myself... ...but this is light and heavy at the same time! Yuba is made from soy milk, and white sauce is made from regular milk. Both beverages are very good for the human body. So it's no surprise that they come together to make such a delicious flavor in yuba gratin.

There's caviar inside the prawn dumpling!" "I used fresh live Japanese tiger prawns and minced the meat, then mixed it with an egg. I wrapped the caviar with it and fried it in peanut oil." "The sweetness of the prawn and the rich taste of the caviar complement each other! Nice work, Yuichi!" "Ah, no..." "There are various kinds of fried prawn dumpling dishes, but it was Yuichi's idea to wrap caviar in it. He got all the ingredients and made it himself on his day off." "Tayama senpai created this?" "Yuichi, make something else for us." "Please let me off the hook now." "Yuichi, make the scallop rice." "Master!" "Just do it." "The rice has been steamed and lightly flavored with dashi and soy sauce. I basted the scallop with a mop sauce made from sake and soy sauce, and grilled the outside but left the meat half-cooked. Then I placed the scallop onto the rice just before it finished steaming--- steam it for a moment, and it's done." "Aah! The flavor of the scallop has seeped into the rice, but the scallop itself still retains its flavor too. This only works if you perfectly calculate how long to grill the scallop and how long to steam it on the rice." "He saw me making steamed clam rice... ... and that's where he got the idea to place the teriyaki scallop instead of the clams on top of the rice." "The fact that you made the scallop into a teriyaki was a nice touch." "This is great ." "One more dish, Yuichi!" "Oh, please..." "Yuichi, I've got some engawa. You want me to help?" "No way. I'll do it myself! I wrapped young spring onions with the engawa of a left-eyed flounder, brushed on a mop sauce made from soy sauce and sake, and grilled it lightly. Please sprinkle some powdered Chinese pepper or shichimi onto this, if you want to." "Yum! The scent of the grilled spring onion and engawa draws out my appetite." "I took Yuichi to a restaurant that cooked garlic chives wrapped with eel dorsal fins... ...and Yuichi said he wanted to try it with left-eyed flounder engawa and young spring onions." "I thought it would be a waste to grill the engawa, but it turned out surprisingly good when he made it that way.

And the last one is the chicken-skin hot pot. The best parts of a chicken to eat are the skin and the innards. There are many ways of cooking them, but this chicken-skin hot pot is easy to make, and it tastes great. First you heat the pot, place the chicken inside... ... and slowly cook it inside the pot. Once the oil from the skin comes seeping out, you add the innards to the pot. You basically use the oil from the skin to stir-fry the innards. After the innards have been slightly cooked, you add some spring onions which have been cut around two inches long... ...and finally add sake and soy sauce to it. The oil from the chicken skin and soup from the innards have not been thinned down with any kind of broth or dashi, so the young people will love its rich, strong taste and scent. And anybody can make it once they see it being made.

Each person has a different idea about how they want to finish off a meal. The Japanese are avid noodle lovers. Eating ramen after having a drink is a classic thing for the Japanese. And then there's curry udon; the Japanese people love curry. So I'm sure there are many people who want to finish off the meal with that. If those two are a little too heavy, then kitsune udon or warm sōmen would be a lighter alternative." "Hmm?! So that's what you mean..." "Some people want to eat something sweet after a drink. And for them, there's red beans with shiratama dumplings... ... and anmitsu for those who want something a little heavy. For those who don't have a sweet tooth, there's tokoroten... ... and we also have grilled rice cakes wrapped in nori. And for the extreme sweet lovers, we've made Western style desserts as well: frozen yogurt, chocolate parfait, vanilla milkshake and donuts.

Is this a potato? It's so smooth! It doesn't have that muddy, earthy smell to it! It's not fluffy or dry, and it just melts away in my mouth!" "This is 'potato stewed in butter.' It's a dish I learned from Ajihyakusen, an izakaya in Sapporo. For the soup, you use the ichiban-dashi of a katsuobushi. That way you won't waste the scent of the potato. And for ten potatoes, you place half a pound of salted butter into the dashi... ...flavor it with a very slight amount of salt and sugar, and stew it over extremely low heat. In about forty minutes, the potatoes will start to float in the dashi. If you keep boiling the potatoes, they'll sink again and then come floating back up in two and a half hours. All you need to do after that is to boil it for about thirty more minutes, and it's done." "Then you boil it for almost four hours total?" "Right. It takes a whole day to cook this, so even though this dish only costs 600 yen, you have to order at least a day in advance to eat it at the izakaya. The dishes Kurita and I made the other day were all made to your order. They were dishes that avoided the true nature of the potato. But this is a dish that draws out the full taste of the potato in a very straightforward way. By cooking the potato for several hours over low heat, the flavor of the potato seeps out into the dashi, and when that happens, the unique muddy smell of the potato disappears. The potato can be easily broken apart in the soup, and it melts away on your tongue." "That's the biggest difference from the other potato dishes." "You can taste the true flavor of the potato with it.

Ah, chopped horse mackerel." "Yeah, but it's not just an ordinary chopped horse mackerel." "Oh? What?! You're wrapping the chopped horse mackerel in a dumpling skin?! And you're going to deep-fry it?!" "Here you go. Deep-fried chopped horse mackerel dumplings. It's another one of Tatsu's ideas. Eat it with Japanese mustard, ginger and soy sauce." "So this is another one of your creations, Tatsu. Ha ha! That's a pretty wild taste! The chopped mackerel is half raw. And the spicy Japanese mustard and ginger sting your nose and wrap up the flavor of the dumpling!" " Ha ha . Just playing around!" "Playing around, huh..." "Here. Tatsu's special 'Everything Rice.'" "Whoa! It's got so many things on it! Curry, omelet, hayashi-rice, salted cod roe and nori, three slices of deep-fried pork cutlet with demi-glace sauce and stewed offal. Ha ha ha ... this is so sumptuous, it's over the top!" "Heh heh. You know how we homeless people collect leftovers and eat 'em all together, right? Interestingly, they kinda taste better than when ya eat 'em on their own." "I see! You've got a point... this really is a dish that only you could've come up with, Tatsu." "Just playing around!" "Playing around!

This is an eel roll-up skewer. It's thinly sliced eel meat wrapped around a skewer." "What do you mean by the eel meat?" "Take a look at the diagram behind you." "Hmm! It's been separated into so many different parts! It's soft, meaty and fatty... I can enjoy the flavor of the eel to the fullest!" "I must say... this skewer tastes good." "The taste of the eel is a lot richer since it hasn't been steamed like a Tokyo-style kabayaki! And it's a lot more soft and succulent than the kansai-style kabayaki!" "It's the very essence of the eel's flavor." "This is the liver. I can only get one liver out of an eel, so I can only provide the customers with a limited amount each day." "Oh, but isn't the liver the guts?" Ah, look at the diagram. At my place, the liver is one specific part while the guts are the whole thing." "Ooh, I see. That's what it means." "Animal guts have a distinct smell to them. But the eel liver has no smell at all!" "Unlike an ordinary liver skewer... I've taken out the gall bladder, so it's not bitter. Next come the grilled ribs. The ribs are the abdominal bones in the eel that you get rid of when making kabayaki. I skewer and grill them.

Try this smoked chicken with a dressing made from wine vinegar and herbs. Than the liver sashimi with just salt. Try the gizzard and chicken leg sashimi with salt and sesame oil. This one is from Nakagomi-san's Yorozuya brewery. It's a Shunnoten Junmaishu, 'Takazasu.' I've warmed it so that it'll be 108 degrees when poured into your sake cup." "108 degrees! Do you have to be that precise in warming the sake?!" "Of course. That's why the Okanban's job is so important. I've made it slighty lukewarm to stimulate your taste buds, It should be just the right warmth to enjoy the delicate differences of the various sashimi." "Wow. You really put a lot of thought into warming the sake." "Okay. Let's try the sake and food together." "The chicken leg is sweet! And the warm sake wraps that sweetness and enhances it in your mouth!" "The warm sake spreads out the aftertaste of the liver on your tongue!" "The more I chew on the gizzard, the richer the taste becomes!" "Man, it's totally different from cold sake! Its scent and flavor are so lively!" "Exactly. That's what's important. Warming the sake brings the flavor and scent to life, so they're much stronger than with cold sake. That's the reason you serve sake warm." "I see... I never knew there was a reason like that behind warming sake." "And now the main dish--- yakitori. Please start with the chicken fillet, heart and liver. This is a Shunnoten Junmai Daiginjo that has been aged a little longer than usual. It's made from Yamadanishiki rice that has been polished down to 45 percent and then dry-steamed to create a tough malt-rice... ... which is then carefully fermented in low temperatures to create the sake mash. Many people think I'm out of my mind to warm such a high-class Daiginjo. But when sake like this, which has been aged for a long time, is warmed to be 118 degrees when poured into the cup... you can clearly taste the deep flavor of the aged sake." "Wow!" "But 118 degrees is a little hot, isn't it?" "I wanted you to taste the succulent, savory chicken heart and other skewers... ...with a hot Daiginjo that has a rich yet refreshing flavor and can wash away the fat." "I think Junmai Ginjoshu tastes good when you warm it. People who claim that it's wrong to warm Junmai Ginjoshu don't know much about sake." "Aah... the sake tastes heavier since it's warmer than the last one!" "The flavor and scent of the sake fill my mouth and wash away the fat from the chicken too!" "This sake has such a rich, mature taste!

Chicken meat, gizzard, chicken skin and chicken wing. This time, I added about 10 percent more water to the Takazasu I gave to you... ...and let it sit for about a week to blend the alcohol and flavor together. And I've warmed it just like the last one so that it will be 118 degrees when poured into the cup. If the temperature is any lower than that, the sweetness of the sake becomes too distinct and it loses its lightness." "Hmmm! This one tastes so light, even though it's the same temperature!" "After eating for a while, people tend to start getting a bit tired. If you warm this sake up to the right temperature, it helps you continue to eat." "That's right. And this sake is not only light, but it also has a strong, rich taste... ... so it can capture the fatty parts like the chicken skin and chicken wing and boost their flavor." "This way, you can continue to eat, and you'll never get tired of drinking.

The stewed offal here is motsunikomi. It can also be translated as "stewed giblets." It is made by stewing beef or pork giblets with ginger and vegetables, and flavored with either soy sauce or miso.

Kabayaki-style means brushed with sauce, skewered on sticks and then grilled over charcoal. For a Tokyo-style eel kabayaki, the eel is split open from its back, grilled without the sauce, steamed and then grilled again with the sauce. For the Kansai-style, the eel is split open from its stomach, and then grilled right away without being steamed.

First I shell the oysters, then coat them with flour... ... and I deep-fry that. I make a sauce with soy sauce, ground sesame, sesame oil, chili pepper and some mirin. And I dip the oysters in the sauce. Here you are. Give it a try. Deep fried oysters and kimchi over rice!" "Ah, this smells great! " "Let's eat!" "Ooh! The oysters have been fried perfectly! They're soft and when you bite into them, the juice comes spurting out... ... and the flavor of the oyster combined with the sourness and spiciness of the kimchi creates a wonderfully complex taste!" "Yeah! The deep-fried oysters go great with the kimchi!" "It would have been a bit heavy with just the fried oysters... ... but the hot and sour flavor of the kimchi makes this very tasty!

This one is skewered guts. It's all the guts except the liver." "It's got that unique texture of a gut, with a slightly bitter taste!" "The flavor of the guts tends to seep out when you make soup with it, but this retains all its refreshing original flavor!" "This is a fin skewer. As you can guess from its name, it's the dorsal fin of the eel... ... wrapped around a skewer with ribs and garlic chives." "This is my favorite one!" "They throw these parts away when they make kabayaki." "Ah! I understand why this is your favorite, Yamaoka-san! The eel and the garlic chives create a rich, savory flavor!" "I never thought eel and garlic chives would go so well together!" "The dorsal fin of a left-eyed flounder is called an engawa, and it's considered a delicacy. It's the most active part of the fish's body, so it's fatty and good to eat." "The same goes for the eel." "This one is the collar. It's the meat around the neck, below the eyes... ... which I cut open and skewered after taking the head off. The head bone is very tough, so this is the only part of the eel I throw away." "Hmm, so it's called the "collar" because it's the area around the neck." "It has a complex flavor to it too. It's totally different from the stomach meat, the guts or the dorsal fin!" "It kind of tastes like a mixture of fish and lamb meat! There are so many other skewers, right?!" "Yahata-maki, which is eel meat wrapped around burdock. Tanzaku, where the meat has been cut like strips of paper. Smoked eel. And of course, we can't forget the famous kabayaki.

London returns in damp, fragmented flurries when I should be doing something else. A scrap of song, a pink scarf, and I’m back to curries and pub food, long, wet walks without a map, bouts of bronchitis, a case of the flu, my halfhearted studies, and brooding thoughts and scanning faces in every bar for you. Those months come down to moments or small plots, like the bum on the Tube, enraged that no one spoke, who raved and spat, the whole car thick with dread, only to ask, won’t someone tell a joke? and this mouse of a woman offered, What’s big and red and sits in the corner? A naughty bus. Not funny, I know. But neither’s the story of us.

wandered through Stratford, waiting to hear back. The main downtown area was small and pedestrian, centered on the local tourist industry. Most of the buildings were in the half-timbered Tudor style, lending an air of Renaissance authenticity to the town. Quaint street signs helpfully funneled bumbling tourists toward the attractions: “Shakespeare’s Birthplace” or “Holy Trinity Church and Shakespeare’s Grave.” On High Street, I passed the Hathaway Tea Rooms and a pub called the Garrick Inn. Farther along, a greasy-looking cafe called the Food of Love, a cutesy name taken from Twelfth Night (“ If music be the food of love, play on”). The town was Elizabethan kitsch—plus souvenir shops, a Subway, a Starbucks, a cluster of high-end boutiques catering to moneyed out-of-towners, more souvenir shops. Shakespeare’s face was everywhere, staring down from signs and storefronts like a benevolent big brother. The entrance to the “Old Bank estab. 1810” was gilded ornately with an image of Shakespeare holding a quill, as though he functioned as a guarantee of the bank’s credibility. Confusingly, there were several Harry Potter–themed shops (House of Spells, the Creaky Cauldron, Magic Alley). You could almost feel the poor locals scheming how best to squeeze a few more dollars out of the tourists. Stratford and Hogwarts, quills and wands, poems and spells. Then again, maybe the confusion was apt: Wasn’t Shakespeare the quintessential boy wizard, magically endowed with inexplicable powers?

The pub off George Square is a tourist trap. Inside it’s all tartan upholstery and claymores on the walls. Soft rock music is playing slightly too loud from tiny white speakers screwed into the ceiling. Giant blackboards show the menu of steak and chips, haggis and whisky-flavoured ice cream. It seems very expensive to Margo but that’s probably because it serves visitors to the city who don’t know that better food is available two streets away for half the price. It’s quiet. The five o’clock rush is over but the evening hasn’t begun. There are only two other customers: men sitting away from each other in the far corners of the L-shaped room, pretending to read newspapers but really just killing themselves with drink.

Out this way there was the lonely last pub, the Castle, which now had an angry chalkboard sign up that said “drinkers welcome” to indicate its dissatisfaction with other establishments’ fads like pub quizzes, bands, food, and, presumably, conversation.

Food and pubs go together like frogs and lawnmowers, vampires and tanning salons, mittens and Braille. Pubs don’t do food; they offer internal mops and vomit decoration.

While I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. "You like sashimi? Cooked fish? Sushi?" he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon. While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers "hon" in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. "From that guy," she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend (the friend came over to thank us, with much bowing). What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that. Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop.

To be queer and Somali and neurodivergent is concentrated alchemy, and yet we constantly raid the cupboards of our souls like we are a people of lack. When you operate from a position of lack, you don’t realise you’re robbing yourself of everything worth preserving, and forgetting to toss away all the empty pursuits that lost their synthetic spell several generations ago. And suddenly, you’re wide awake in a new country, in a new decade, and you’re startled because you can’t remember how you got here or why you’re still feeling hunted by your own reflection. You can’t remember how or when or where or why you misplaced all your breezy dynamism—all that wildness of perception you used to project with such ferocity. Where did it all go? We have conveniently forgotten that we have always been fundamentally idiosyncratic and fantastic and fucking alive. Instead we feed ourselves and our children and our children’s children prosaic fuckery for what? Respectability politics? So that if we twist and try our damnedest to conform to standards that have never been coded into our collective DNA, that we’ll what? Somehow be less strange? Less weird and wonderful? That we’ll transcend the soul-snuffing snare that is the myth of the good immigrant? That if we mute all of our magic—everything that makes us some of the most innately interesting, individualistic and fun, funny beings in this boring, beige-as-fuck world—that we’ll win over whom? Folks who don’t season their food right or whose understanding of freedom is a shitty Friday night sloshfest at a shitty pub playing shitty music, chatting nonsense that no-one with a single iota of sense gives a fuck about? Is that who you are so deeply invested in trying to impress? If so, then go for it, but don’t fool yourself for a fucking second into thinking that trying desperately to shave off your elemental peculiarities through self-diminishment is salvation, because it simply isn’t, honey, and it never will be.

Her favorite place to watch human behavior was a restaurant, for there she could sit quietly in the background while people interacted with food. Each glimpse of the intimate relationship between the person and the plate cried out to her. Cafeterias, tea shops, cafés, pubs, dining cars, a park at noon—anywhere people were eating was fertile ground. To be in the presence of food—appetizing, appalling, it hardly mattered—was to start creating.