Soma Quotes

Did you ever want to set someone's head on fire, just to see what it looked like? Did you ever stand in the street and think to yourself, I could make that nun go blind just by giving her a kiss? Did you ever lay out plans for stitching babies and stray cats into a Perfect New Human? Did you ever stand naked surrounded by people who want your gleaming sperm, squirting frankincense, soma and testosterone from every pore? If so, then you're the bastard who stole my drugs Friday night. And I'll find you. Oh, yes.

Hug me till you drug me, honey; Kiss me till I'm in a coma: Hug me, honey, snuggly bunny; Love's as good as soma.

In a properly organized society like ours, nobody has any opportunities for being noble or heroic. Conditions have got to be thoroughly unstable before the occasion can arise. When there are wars, where there are divided allegiances, where there are temptations to be resisted, objects of love to be fought for or defended - there, obviously, nobility and heroism have some sense. But there aren't any wars nowadays. The greatest care is taken to prevent you from loving anyone too much. There's no such thing as a divided allegiance; you're so conditioned that you can't help doing what you ought to do. And what you ought to do is on the whole so pleasant, so many of the natural impulses are allowed free play, that there really aren't any temptations to resist. And if ever, by some unlucky chance, anything unpleasant should somehow happen, why, there's always soma to give you a holiday from the facts. And there's always soma to calm your anger, to reconcile you to your enemies, to make you patient and long-suffering. In the past you could only accomplish these things by making a great effort and after years of hard moral training. now, you swallow two or three half-gramme tablets, and there you are. Anybody can be virtuous now. You can carry at least half your mortality about in a bottle. Christianity without tears - that's what soma is.

..there is always soma, delicious soma, half a gramme for a half-holiday, a gramme for a week-end, two grammes for a trip to the gorgeous East, three for a dark eternity on the moon...

Television is the soma of Aldous Huxley's Brave New World.

Christianity without tears—that's what soma is.

Hug me till you drug me, honey; Kiss me till I’m in a coma: Hug me, honey, snuggly bunny; Love’s as good as soma.

Only two things are infinite, the universe and human stupidity, and I'm not sure about the former. - Albert Einstein

They had to stir the churn of the ocean, until the soma floated up, as butter floats from milk. And this task could not be undertaken in opposition to the Asuras, but only with their help. The pronouncement ran contrary to everything the Devas had previously thought. But in the end, what did they have to lose, given that their lives were so futile? Now they thought: Anything, so long as there be a trial, a risk, a task.

For, if after fifty you don't live the aspirations of the young, go away. Who needs needs spectacled snails, salivating on the Soma of youth.

A percepção não passa da soma dos nossos mal-entendidos.

Because our world is not the same as Othello’s world. You can’t make flivvers without steel-and you can’t make tragedies without social instability. The world’s stable now. People are happy; they get what they want, and they never want what they can’t get. They’re well off; they’re safe; they’re never ill; they’re not afraid of death; they’re blissfully ignorant of passion and old age; they’re plagued with no mothers or fathers; they’ve got no wives, or children, or lovers to feel strongly about; they’re so conditioned that they practically can’t help behaving as they ought to behave. And if anything should go wrong, there’s soma. Which you go and chuck out of the window in the name of liberty, Mr. Savage. Liberty!” He laughed. “Expecting Deltas to know what liberty is! And now expecting them to understand Othello! My good boy!

We are not our own any more than what we possess is our own. We did not make ourselves, we cannot be supreme over ourselves. We are not our own masters. We are God's property. Is it not our happiness thus to view the matter? Is it any happiness or any comfort, to consider that we are our own? It may be thought so by the young and prosperous. These may think it a great thing to have everything, as they suppose, their own way–to depend on no one–to have to think of nothing out of sight, to be without the irksomeness of continual acknowledgment, continual prayer, continual reference of what they do to the will of another. But as time goes on, they, as all men, will find that independence was not made for man–that it is an unnatural state–will do for a while, but will not carry us on safely to the end …'" Mustapha Mond paused, put down the first book and, picking up the other, turned over the pages. "Take this, for example," he said, and in his deep voice once more began to read: "'A man grows old; he feels in himself that radical sense of weakness, of listlessness, of discomfort, which accompanies the advance of age; and, feeling thus, imagines himself merely sick, lulling his fears with the notion that this distressing condition is due to some particular cause, from which, as from an illness, he hopes to recover. Vain imaginings! That sickness is old age; and a horrible disease it is. They say that it is the fear of death and of what comes after death that makes men turn to religion as they advance in years. But my own experience has given me the conviction that, quite apart from any such terrors or imaginings, the religious sentiment tends to develop as we grow older; to develop because, as the passions grow calm, as the fancy and sensibilities are less excited and less excitable, our reason becomes less troubled in its working, less obscured by the images, desires and distractions, in which it used to be absorbed; whereupon God emerges as from behind a cloud; our soul feels, sees, turns towards the source of all light; turns naturally and inevitably; for now that all that gave to the world of sensations its life and charms has begun to leak away from us, now that phenomenal existence is no more bolstered up by impressions from within or from without, we feel the need to lean on something that abides, something that will never play us false–a reality, an absolute and everlasting truth. Yes, we inevitably turn to God; for this religious sentiment is of its nature so pure, so delightful to the soul that experiences it, that it makes up to us for all our other losses.'" Mustapha Mond shut the book and leaned back in his chair. "One of the numerous things in heaven and earth that these philosophers didn't dream about was this" (he waved his hand), "us, the modern world. 'You can only be independent of God while you've got youth and prosperity; independence won't take you safely to the end.' Well, we've now got youth and prosperity right up to the end. What follows? Evidently, that we can be independent of God. 'The religious sentiment will compensate us for all our losses.' But there aren't any losses for us to compensate; religious sentiment is superfluous. And why should we go hunting for a substitute for youthful desires, when youthful desires never fail? A substitute for distractions, when we go on enjoying all the old fooleries to the very last? What need have we of repose when our minds and bodies continue to delight in activity? of consolation, when we have soma? of something immovable, when there is the social order?

What you need is a gramme of soma.” “All the advantages of Christianity and alcohol; none of their defects.

Fui y seré me ponen triste ...; tomo un gramo (de soma) y sólo soy.

Punctured, utterly deflated, he dropped into a chair and, covering his face with his hands, began to weep. A few minutes later, however, he thought better of it and took four tablets of soma. Upstairs in his room the Savage was reading Romeo and Juliet.

Bottle of mine, it's you I've always wanted! Bottle of mine, why was I ever decanted? Skies are blue inside of you, The weather's always fine; For There ain't no Bottle in all the world Like that dear little Bottle of mine.

It wasn't natural talent that had shaped him into his present self. What he had done was simply think, make attempts, and learn from past failures. Anyone could do that, but it wasn't that easy. People were never willing to assess him properly, since that would mean they admitted that they had never struggled and make attempts.

O Inferno, de resto, não é tanto uma soma de tormentos, e sim a ilusão de que tais tormentos nunca cessam. O Inferno é eterno, ou não seria Inferno. tenho para mim que a principal diferença entre o Inferno e o Paraíso é que no Inferno nospesa o tempo, o tempo todo, enquanto no Paraíso não se sofre dele.

It’s like bees and honey. Each bee makes only a tiny, tiny drop of honey. It takes thousands of them, millions perhaps, all working together to make the pot of honey you have on your breakfast table. Now imagine that you could eat nothing but honey. That’s what it’s like for my kind of people…we feed on belief, on prayers, on love. It takes a lot of people believing just the tiniest bit to sustain us. That’s what we need, instead of food. Belief.” “And Soma is…” “To take the analogy further, it’s honey wine. Mead.” He chuckled. “It’s a drink. Concentrated prayer and belief, distilled into a potent liqueur.

One thing about children is that you can choose to make or break them. I choose to allow them to be the very best versions of themselves.

Christianity without tears—that’s what soma is.

Um país é a sua história, bispo; a soma de todas as suas histórias. Somos o que nossos pais fizeram de nós, suas vitórias nos deram o que temos.

Soma sèma estin.

[...] Poteva anche essere un conducente di risciò - una bestia da soma umana - però mio padre era un uomo con un progetto. Il suo progetto ero io.

... não há gestos, palavras, suspiros, que não contenham a soma de todos os crimes que os seres humanos cometeram e cometem.

لا يمكن للحب أن يكون مبكرًا أبدًا

These three tools of light, energy, and mass by which the Divine geometer constructs the cosmos and by which the symbolic geometer approximates archetypal patterns are also mirrored in us. What scientists call “light, energy, and mass” are the traditional “spirit, soul, and body” described by Plutarch as nous (divine intellect), psyche (soul), and soma (body).

Onde terá ficado aquela criança que apenas conhece da fotografia e cuja memória há muito se perdeu na sedimentação dos dias? Não se recorda quando se separaram. Quando um deixou de ser o outro. Onde está nele aquela criança? O homem que é hoje é o resultado de todos os dias daquela criança? E se os dias tivessem sido outros, seria outro homem? Se ele pudesse apagar alguns dias, seriam todos os outros suficientes para para ele ser quem hoje é? Apagar alguns dias. Apagar um dia, que fosse aquele dia. Será o homem apenas o conjunto das suas memórias ou será antes a soma de todos os seus esquecimentos?

Retórica dos namorados, dá-me uma comparação exata e poética para dizer o que foram aqueles olhos de Capitu. Não me acode imagem capaz de dizer, sem quebra da dignidade do estilo, o que eles foram e me fizeram. Olhos de ressaca? Vá, de ressaca. É o que me dá ideia daquela feição nova. Traziam não sei que fluido misterioso e enérgico, uma força que arrastava para dentro, como a vaga que se retira da praia, nos dias de ressaca. Para não ser arrastado, agarrei-me às outras partes vizinhas, às orelhas, aos braços, aos cabelos espalhados pelos ombros, mas tão depressa buscava as pupilas, a onda que saía delas vinha crescendo, cava e escura, ameaçando envolver-me, puxar-me e tragar-me. Quantos minutos gastamos naquele jogo? Só os relógios do céu terão marcado esse tempo infinito e breve. A eternidade tem as suas pêndulas; nem por não acabar nunca deixa de querer saber a duração das felicidades e dos suplícios. Há de dobrar o gozo aos bem-aventurados do céu conhecer a soma dos tormentos que já terão padecido no inferno os seus inimigos; assim também a quantidade das delícias que terão gozado no céu os seus desafetos aumentará as dores aos condenados do inferno. Este outro suplício escapou ao divino Dante; mas eu não estou aqui para emendar poetas. Estou para contar que, ao cabo de um tempo não marcado, agarrei-me definitivamente aos cabelos de Capitou, mas então com as mãos, e disse-lhe, – para dizer alguma cousa, – que era capaz de os pentear, se quisesse. – Você? – Eu mesmo. – Vai embaraçar-me o cabelo todo, isso sim. – Se embaraçar, você desembaraça depois. – Vamos ver.

Because our world is not the same as Othello's world. You can't make flivvers without steel—and you can't make tragedies without social instability. The world's stable now. People are happy; they get what they want, and they never want what they can't get. They're well off; they're safe; they're never ill; they're not afraid of death; they're blissfully ignorant of passion and old age; they're plagued with no mothers or fathers; they've got no wives, or children, or lovers to feel strongly about; they're so conditioned that they practically can't help behaving as they ought to behave. And if anything should go wrong, there's soma." The Savage was silent for a little. "All the same," he insisted obstinately, "Othello's good, Othello's better than those feelies." "Of course it is," the Controller agreed. "But that's the price we have to pay for stability. You've got to choose between happiness and what people used to call high art. We've sacrificed the high art.

At the age of three, Tito Mukhopadhyay was diagnosed with severe autism, but his mother, Soma, refused to accept the conventional wisdom of the time that her son would be unable to interact with the outside world. She read to him, taught him to write in English, and challenged him to write his own stories.

But, ma'am, I have a question for you," Ahmet, the Turkish miner who survived the Soma mine fire, had asked me. "Why didn't you come before the fire? Why didn't you think of us before?" What I had wanted to say-but did not have the courage to say-were the reasons, Ahmet, I had not thought of so many things.

We must learn to die daily to the known and limited, accepting our outer lives are but an offering to the inner spirit. Then everyday will be a new birth into eternity.

Svaki filosofski Sistem gde Telo čoveka ne igra jednu fundamentalnu ulogu, jeste nespretan, nesretan. Saznanje ima telo čoveka za granicu.

》Moje telo《 mi je strano kao bilo koji drugi predmet - (ako ne i mnogo više -) a bliskije mi je, više prvotnije i prvobitnije JA od svake misli.

Why you don't take soma when you have these dreadful ideas of yours. You'd forget all about them. And instead of feeling miserable, you'd be jolly.

No se pueden fabricar coches sin acero; y no se pueden crear tragedias sin inestabilidad social. Actualmente el mundo es estable. La gente es feliz; tiene lo que desea, y nunca desea lo que no puede obtener. Está a gusto; está a salvo; nunca está enferma; no teme la muerte; ignora la pasión y la vejez; no hay padres ni madres que estorben; no hay esposas, ni hijos, ni amores excesivamente fuertes. Nuestros hombres están condicionados de modo que apenas pueden obrar de otro modo que como deben obrar. Y si algo marcha mal, siempre queda el soma.

Uyghur birth rates plummeted by nearly forty-five percent in a year. One year. That’s genocide, defined by the U.N. ‘Never again,’ we said after the Holocaust. But it’s happening now.

But God's the reason for everything noble and fine and heroic. If you had a God …" "My dear young friend," said Mustapha Mond, "civilization has absolutely no need of nobility or heroism. These things are symptoms of political inefficiency. In a properly organized society like ours, nobody has any opportunities for being noble or heroic. Conditions have got to be thoroughly unstable before the occasion can arise. Where there are wars, where there are divided allegiances, where there are temptations to be resisted, objects of love to be fought for or defended–there, obviously, nobility and heroism have some sense. But there aren't any wars nowadays. The greatest care is taken to prevent you from loving any one too much. There's no such thing as a divided allegiance; you're so conditioned that you can't help doing what you ought to do. And what you ought to do is on the whole so pleasant, so many of the natural impulses are allowed free play, that there really aren't any temptations to resist. And if ever, by some unlucky chance, anything unpleasant should somehow happen, why, there's always soma to give you a holiday from the facts. And there's always soma to calm your anger, to reconcile you to your enemies, to make you patient and long-suffering. In the past you could only accomplish these things by making a great effort and after years of hard moral training. Now, you swallow two or three half-gramme tablets, and there you are. Anybody can be virtuous now. You can carry at least half your morality about in a bottle. Christianity without tears–that's what soma is.

. . .psyche and soma [are] two aspects of a unitary process, one mental and the other physical, much like the head and tail faces of a coin. Whatever one does with the coin affects both sides simultaneously.

Ninguém realmente começa algo novo, sra. Nemur. Todo mundo constrói em cima das falhas de outros homens. Não existe nada original de verdade na ciência. A contribuição de cada homem à soma de conhecimento é o que conta.

Ukipata matatizo kumbuka kwamba Yesu alipata matatizo pia, na kutokana na matatizo hayo mimi na wewe tulipata uhuru. Soma Biblia. Soma nyimbo katika kitabu cha Zaburi zinazomsifu Mungu katika kipindi cha matatizo. Funga na kuomba ukiamini kwamba mapenzi ya Mungu kwetu ni huru, yasiyokuwa na masharti yoyote. Toa msamaha kwa waliokukosea. Ni kitu cha muhimu kujilimbikizia imani katika kipindi cha amani, ili matatizo yakitokea usiweze kuyumba.

Querendo ou não, iremos todos envelhecer. As pernas irão pesar, a coluna doer, o colesterol aumentar. A imagem no espelho irá se alterar gradativamente e perderemos estatura, lábios e cabelos. A boa notícia é que a alma pode permanecer com o humor dos dez, o viço dos vinte e o erotismo dos trinta anos. Erótica é a alma que se diverte, que se perdoa, que ri de si mesma e faz as pazes com sua história. Que usa a espontaneidade pra ser sensual, que se despe de preconceitos, intolerâncias, desafetos. Erótica é a alma que aceita a passagem do tempo com leveza e conserva o bom humor apesar dos vincos em torno dos olhos e o código de barras acima dos lábios; erótica é a alma que não esconde seus defeitos, que não se culpa pela passagem do tempo. Erótica é a alma que aceita suas dores, atravessa seu deserto e ama sem pudores. #BOMDIA!!!! ["Erótica é a alma", por Fabíola Simões- blog "A soma de todos os afetos"]

And if ever, by some unlucky chance, anything unpleasant should somehow happen, why, there's always soma to give you a holiday from the facts. And there's always soma to calm your anger, to reconcile you to your enemies, to make you patient and long-suffering. In the past you could only accomplish these things by making a great effort and after years of hard moral training. Now, you swallow two or three half-gramme tablets, and there you are. Anybody can be virtuous now. You can carry at least half your morality about in a bottle. Christianity without tears–that's what soma is.

There is such a thing as "live" cooking. Instead of chefs cooking in a kitchen and bringing a complete dish to the waiting customer... the chefs cook out on the floor where the customer can watch them perform. Good performances heighten anticipation for the dish... and entertain the customer by showing them how contrasting ingredients come together. "Wooow! Look at how many he's doing at once!" "He's crazy fast!" "Cool..." Soma has put on a flamboyant show... ... to capture the hearts of his customers! Not bad! Who would have thought he'd turn his own skills... ... into a performance to turn the situation around.

Father... this Institute, which you have denied with all of your might... ... is the place where I've lived, grown and been reborn. I have become a different chef... ... a different person! "All right! Time for the clincher, don'tcha think? You've already swiped a ton from me, so why not finish the job? Go on and say it!" "You can't be serious?! Must I?" "C'mon! Who else could close this out but our Captain? Do it!" "Ugh. Fine. If you insist." "THE WINNER IS... THE RESISTANCE!" "HAPPY TO SERVE!

Mustapha Mond paused, put down the first book and, picking up the other, turned over the pages. “Take this, for example,” he said, and in his deep voice once more began to read: “’A man grows old; he feels in himself that radical sense of weakness, of listlessness, of discomfort, which accompanies the advance of age; and, feeling thus, imagines himself merely sick, lulling his fears with the notion that this distressing condition is due to some particular cause, from which, as from an illness, he hopes to recover. Vain imaginings! That sickness is old age; and a horrible disease it is. They say that it is the fear of death and of what comes after death that makes men turn to religion as they advance in years. But my own experience has given me the conviction that, quite apart from any such terrors or imaginings, the religious sentiment tends to develop as we grow older; to develop because, as the passions grow calm, as the fancy and sensibilities are less excited and less excitable, our reason becomes less troubled in its working, less obscured by the images, desires and distractions, in which it used to be absorbed; whereupon God emerges as from behind a cloud; our soul feels, sees, turns towards the source of all light; turns naturally and inevitably; for now that all that gave to the world of sensations its life and charms has begun to leak away from us, now that phenomenal existence is no more bolstered up by impressions from within or from without, we feel the need to lean on something that abides, something that will never play us false-a reality, an absolute and everlasting truth. Yes, we inevitably turn to God; for this religious sentiment is of its nature so pure, so delightful to the soul that experiences it, that it makes up to us for all our other losses.”’ Mustapha Mond shut the book and leaned back in his chair. “One of the numerous things in heaven and earth that these philosophers didn’t dream about was this” (he waved his hand), “us, the modern world. ’You can only be independent of God while you’ve got youth and prosperity; independence won’t take you safely to the end.’ Well, we’ve now got youth and prosperity right up to the end. What follows? Evidently, that we can be independent of God. ’The religious sentiment will compensate us for all our losses.’ But there aren’t any losses for us to compensate; religious sentiment is superfluous. And why should we go hunting for a substitute for youthful desires, when youthful desires never fail? A substitute for distractions, when we go on enjoying all the old fooleries to the very last? What need have we of repose when our minds and bodies continue to delight in activity? of consolation, when we have soma? of something immovable, when there is the social order?

Her sense of artistry reached even as far as her plating and presentation... arranging her tarts in a woven basket like a bouquet of flowers. The sight of her bringing them to us was like a scene straight out of a fairy tale! Yes... she too... is like a character straight from fantasy. A fairy godmother who casts her spells on ordinary ingredients... ... turning them into beautiful and delicious princesses of food! All who take a bite of her apples... ... fall under her spell... ... and are transported into a land of dreams!

The Gnostics believed that we can experience resurrection before death. In other words, Gnostics are granted such special knowledge that they can regenerate their bodies and resurrect themselves before dying. Moreover, they have special abilities to control their DNA. The Sufi Dervishes know and teach these practices. Additionally, in Dzogchen (a teaching from the Nyingma school of Tibetan Buddhism) they speak of the "Rainbow Body". The exceptional practitioners of Dzogchen, when they are about to die, concentrate on their Body of Pure Light. His physical body releases itself into a body of non-material light (a Sambhogakaya) with the capacity to exist and to remain where and when indicated by one's compassion. In Gnosticism, this is called the radiant body, resurrection body, or immortal body (the soma athanaton). This body has also been called 'The Philosopher's Stone.

In The Sunset Sky The sunset sky dazzling with the golden hues, Taking bow in brilliant sparkle of experience Is it not a climax, of the story so far, that was today? Or is it building anticipation of the night yet to come. Watch the days go, some proud of their accomplishments Some leaving sighs of disappointments, Leaving all in awe of its Amaranthine twists and turns And the fortunate get to see the moon trying to steal the show from setting sun, Oh she is such a show off, isn't she, basking in reflected glory Its magical, the sunset sky,Puzzling, sometimes just like a riddle, Leaving the nature stunned and amazed For it has been filling the canvas whole day with colours And now the sunset threatens to hide them all And in dark all the colours will be same A cue for the wise. Sunset sky has so much to offer, is she not a fine exampleof how uncertain a life can be Often reminding no matter what you planned, there will besome unexpected returns For End has its own brain, its own script Charting its own course So why just the beginning,every moment of the life should be grand, meted with equal passion and fervor She has been so clever; the sunset sky Leaving Twinkling cryptic messages for the night sky For even the dark has sparkle and hope if you keep your head up, A constant reminder that exuberance is an attitude of deep,rich, warm hearts I want my sunset sky to be grand, magical, and full of stories of my life that has been And its memories to linger on in this world, in the tomorrow and a few more years to come

I would like, in conclusion, to mention the peculiar theory of world creation in the Clementine Homilies. In God, pneuma and soma are one. When they separate, pneuma appears as the Son and “archon of the future Aeon,” but soma, actual substance (ούοία) or matter , divides into four, corresponding to the four elements (which were always solemnly invoked at initiations). From the mixing of the four parts there arose the devil, the “archon of this Aeon,” and the psyche of this world. Soma had become psychized (): “God rules this world as much through the devil as through the Son, for both are in his hands.”97 God unfolds himself in the world in the form of syzygies (paired opposites), such as heaven/earth, day/night, male/female, etc. The last term of the first series is the Adam/Eve syzygy. At the end of this fragmentation process there follows the return to the beginning, the consummation of the universe () through purification and annihilation

A storm of fruity sweetness! A concerto of seafood and herbs! And a fragrant duet of thick lamb mousse and creamed root vegetables! All three glasses present their own colorful tableau that unfolds across your tongue! "Though each glass maintains a clear and unique flavor profile... ... from creamed raw sea urchin to smoked scallop mousse- the perfect accenting layer is always slipped into the perfect place. It's like a gorgeous richly colored show of mousses is dancing in my mouth!

Unlike Japan, Italy's cuisine has long centered on meat dishes. In their home province of Tuscany, duck, rabbit, and even boar would be served in the right season. I suspect that is how they learned how to butcher and dress a duck. The breast meat was glazed with a mixture of soy sauce, Japanese mustard, black pepper and honey to give it a strong, spicy fragrance... the perfect complement to the sauce. Duck and salsa verde. They found and enhanced the Japanese essence of both... ... to create an impressive and thoroughly Japanese dish!

I just let the apples soak up the roses' scent." "You what?!" "This takes a teeny little while to do, but... first, you take the petals off the damask's and wash them gently. When you've washed a whole big fluffy pile of petals... you dump them all into a big pot of water! Let that boil down, and you get a sweet, pink rose syrup! While that was reducing, I lightly heated thin apple slices in an extract I made from boiled apple peels. Then I poured the rose syrup over them and let them soak for 30 minutes. That way the delicate pink color and sweet scent of the roses gently seeped into the apples. Just boiling the lot of them together into a mush like a barbarian is hardly royal, you know. An elegant and relaxing bath in rose-scented water. That is much more fitting for the Queen of Roses. If I had to give a name to perfect my new dessert, I'd call it... The Queen's Apple Tart!

I have heard a philosopher say that at this moment we are actually dead, and that the body (soma) is our tomb (sema), and that the part of the soul which is the seat of the desires is liable to be tossed about by words and blown up and down; and some ingenious person, probably a Sicilian or an Italian, playing with the word, invented a tale in which he called the soul-because of its believing and make-believe nature-a vessel, and the ignorant he called the uninitiated or leaky, and the place in the souls of the uninitiated in which the desires are seated, being the intemperate and incontinent part, he compared to a vessel full of holes, because it can never be satisfied.

This wrap! It's made of rice! Now I get it... it's a variation on a Bánh Xèo!" BÁNH XÈO Literally meaning "Sizzling Cake," it is a Vietnamese rice-flour pancake. The batter is made from rice flour, water, coconut milk and other ingredients and is then spread thinly and fried like a crepe. Once cooked, ingredients like pork, shrimp, and bean sprouts are folded inside. I see the concept behind this dish now! It's mixing piping-hot rice with juicy fried chicken! Fried chicken and rice have always been a golden combination. Here they've recreated that in a form that's easy to eat on the go and just as delicious. And they even managed to do it in an innovative and eye-catching way!

Out of all of the meats you can get from a cow... ... the tail meat has the most gelatin! Season the oxtail with salt and pepper, dust it with flour and sear it in a frying pan to give it a good color, and then set it to simmer until it's good and tender. That way, by the time it has thoroughly soaked up the demi-glace sauce... ... all of the sticky gelatin in it will have begun to melt out... ... giving the meat a decadently chewy and gooey texture! That, together with the demi-glace sauce, creates a much richer taste experience. He found a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso! That was Hisako's idea! Oxtail does not come close to the famously luxuriant texture of turtle meat, of course... ... but the gelatin it does contain is perfect for a beef stew!

The typical smell from skin-on pork belly is completely erased by the spices used. All that reaches the tongue... are the mild sweetness of the fats and the zesty richness of the curry!" "It's amazingly delicious!" "After I parboiled, seasoned and pan seared the pork belly... I braised it in a mixture of oyster sauce, soy sauce, Shaoxing wine and other seasonings. I gave it its fragrance with star anise, ginger and Sichuan pepper." Strange. The meat is incredibly heavy and filling... yet this dish is so easy to eat! Why? "IT'S THE RICE! Now I see! She mixed a dash of rock salt and Sichuan-peppercorn oil into the rice! The refreshing scent and tongue-tingling flavor of the peppercorn oil ameliorates the oiliness of the fats... ... but its spiciness makes you want another bite of the sweet meat... it's a chain reaction!

There is only one historical development that has real significance. Today, when we finally realise that the keys to happiness are in the hands of our biochemical system, we can stop wasting our time on politics and social reforms, putsches and ideologies, and focus instead on the only thing that can make us truly happy: manipulating our biochemistry. If we invest billions in understanding our brain chemistry and developing appropriate treatments, we can make people far happier than ever before, without any need of revolutions. Prozac, for example, does not change regimes, but by raising serotonin levels it lifts people out of their depression. Nothing captures the biological argument better than the famous New Age slogan: ‘Happiness begins within.’ Money, social status, plastic surgery, beautiful houses, powerful positions – none of these will bring you happiness. Lasting happiness comes only from serotonin, dopamine and oxytocin.1 In Aldous Huxley’s dystopian novel Brave New World, published in 1932 at the height of the Great Depression, happiness is the supreme value and psychiatric drugs replace the police and the ballot as the foundation of politics. Every day, each person takes a dose of ‘soma’, a synthetic drug which makes people happy without harming their productivity and efficiency. The World State that governs the entire globe is never threatened by wars, revolutions, strikes or demonstrations, because all people are supremely content with their current conditions, whatever they may be. Huxley’s vision of the future is far more troubling than George Orwell’s Nineteen Eighty-Four. Huxley’s world seems monstrous to most readers, but it is hard to explain why. Everybody is happy all the time – what could be wrong with that?

He was a big, rather clumsy man, with a substantial bay window that started in the middle of the chest. I should guess that he was less muscular than at first sight he looked. He had large staring blue eyes and a damp and pendulous lower lip. He didn't look in the least like an intellectual. Creative people of his abundant kind never do, of course, but all the talk of Rutherford looking like a farmer was unperceptive nonsense. His was really the kind of face and physique that often goes with great weight of character and gifts. It could easily have been the soma of a great writer. As he talked to his companions in the streets, his voice was three times as loud as any of theirs, and his accent was bizarre…. It was part of his nature that, stupendous as his work was, he should consider it 10 per cent more so. It was also part of his nature that, quite without acting, he should behave constantly as though he were 10 per cent larger than life. Worldly success? He loved every minute of it: flattery, titles, the company of the high official world...But there was that mysterious diffidence behind it all. He hated the faintest suspicion of being patronized, even when he was a world figure. Archbishop Lang was once tactless enough to suggest that he supposed a famous scientist had no time for reading. Rutherford immediately felt that he was being regarded as an ignorant roughneck. He produced a formidable list of his last month’s reading. Then, half innocently, half malevolently: "And what do you manage to read, your Grice?" I am afraid", said the Archbishop, somewhat out of his depth, "that a man in my position doesn't really have the leisure..." Ah yes, your Grice," said Rutherford in triumph, "it must be a dog's life! It must be a dog's life!

I boiled potatoes until they were hot and fluffy... ... and then kneaded in diced mushrooms, which are fibrous and soak up fat easily. Then I wrapped the whole mixture up in thick-cut bacon and set it to roast! The heat caused the fat to render out of the bacon, leaving its crispy and crunchy... ... while the potatoes soaked up every last drop of the savory pork fat! Crispy on the outside... ... juicy on the inside. Together they create a savory and sensual taste experience!

We have been removed from the environment within which we evolved and with which we are uniquely designed to interact. Now we interact and coevolve with only the grosser, more monolithic, human-made commercial forms which remain available within our new laboratory-space station. Because we live inside the new environment, we are not aware that any tradeoff has been made. We have had to sacrifice the billions of small, detailed, multispectral experiences—emotional, physical, instinctive, sensual, intuitive and mental—that were appropriate and necessary for humans interacting with natural environments. Like the Micronesian islander in Chapter Four trapped between two modes of experience, we have found that functioning on an earlier multidimensional level has become not only useless but counterproductive. If we remained so attuned to the varieties of snowflakes that we could find fifty-six varieties as the Eskimo can; or to dreams so that we could find hundreds of distinct patterns as the Senoi Indians can; or to the minute altitude strata, inch by inch above the ground, occupied by entirely different species of flying insects as the California Indians once could; all this sensitivity would cripple any attempt to get along in the modern world. None of it would get us jobs, which gets us money, which in turn gets us food, housing, transportation, products, or entertainment, which are the fulfillments presently available in our new world. We have had to re-create ourselves to fit. We have had to reshape our very personalities to be competitive, aggressive, mentally fast, charming and manipulative. These qualities succeed in today’s world and offer survival and some measure of satisfaction within the cycle of work-consume, work-consume, work-consume. As for any dormant anxieties or unreconstructed internal wilderness, these may be smoothed over by compulsive working, compulsive eating, compulsive buying, compulsive sex, and then our brands of soma: alcohol, Librium, Valium, Thorazine, marijuana and television.

EGGS BENEDICT It is made up of a poached egg, cheese, bacon and other ingredients on top of a muffin and seasoned with tangy hollandaise. It is one of the more traditional breakfast dishes served in North America. However, Eggs Benedict alone can hardly be called an original dish. Where's the surprise? Still, faced with such beauty... ... I can't help but want to take a bite. AAAH! A perfectly poached egg so soft it melts on the tongue. The refined tang of high-quality hollandaise sauce. Crispy, salty bacon and a sweet, soft muffin! All of these together wrap the tongue in an exquisite harmony of deliciousness! Wait, no. That isn't all. There is a greater depth to the flavor than that. But from what? Hm? What is that golden powder I see? AH! Karasumi! You've sprinkled karasumi on the muffin! *Karasumi: Dried mullet roe. It is considered a delicacy in Japan* I see! Karasumi is made of roe, which are fish eggs! It was the salty delicacy of the karasumi mixed with the richness of the egg yolk... ... that created such a deep and robust flavor!

This dish... it's sweet-and-sour pork but with black vinegar. In fact, you could call it "Black Vinegar Pork." The glossy black of the vinegar was used to great effect in the plating, giving the dish a classy and luxuriant appearance. But the moment you put a bite in your mouth... fresh, vibrant green tea explodes in a sea of invigorating green. It is extravagantly delicious. Chef Kuga's Sweet-and-Sour sauce includes not just black vinegar but also balsamic vinegar as well as Chef Mimasaka's smoked soy sauce! It destroys the traditional boundaries of sweet-and-sour pork, creating a dish that's rich, tangy and savory while erasing the pork's thick greasiness to push the taste of the green tea to the forefront! He has completely succeeded in taking the green tea leaves and making them the centerpiece of his dish! But the point most worthy of attention... ... is that this sublime taste experience wasn't created using solely Chinese-cooking techniques. It shows an equally deft use of traditional French techniques!" "What the... French?! But isn't he supposed to be a purely Sichuan-Chinese chef?!" "Yes, yes. I'm gonna explain, so quiet down and listen up, 'kay? See, there's another secret y'all don't know. That sweet-and-sour sauce? I based it on Sauce au Vinaigre Balsamique. That's a balsamic vinegar sauce used in a whole lot of French recipes." "Aha! Now I see. So that's where it came from! French Vinaigre Balsamique sauce is a reduction of balsamic vinegar and Glacé de Viande! It has a light tanginess and thick richness, which must have boosted the deliciousness of the sweet-and-sour pork into the stratosphere!

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!

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

He seasoned the chicken with salt, pepper and mustard, and then grilled it to absolute perfection in clarified butter! The light coating of panko is toasted to a beautiful golden brown. Its crunch delightfully highlights the chicken's tender juiciness. "But what takes this dish's flavor and elevates it to a whole other level... are the tiny crumbles of Boudin Noir blood sausage you added during the grilling step!" "That's right! The Poussin Chicken had just been butchered, so I took a little of its blood and mixed it with some pork blood... to whip up my own special blood sausage! That gave the dish some real punch, don'tcha think?" "B-but that shouldn't even work! Blood sausage has such a powerful flavor it should have overwhelmed the more delicate Poussin Chicken... but that chicken flavor is still undeniably the centerpiece of this dish!" "That's from the fat. See, I didn't just grab some of the chicken's blood. I siphoned up some of its fat too. With this special injector here." Animal fat is just as jam-packed with richness and body as blood! A little dollop of that keeps the chicken balanced as the center of the dish while deepening its overall flavor! Not only that, he used the chain carving knife to add innumerable delicate hidden cuts in the chicken. Thanks to those, the flavors of the chicken, the sausage and the sauce all meld together seamlessly, creating a cohesive overall experience.

There, done! A Petite Loco Moco Bowl! *Loco Moco is traditional Hawaiian fare of hamburger and fried egg over rice.* "Wow, that looks super yummy!" "Huh. Loco Moco at a buffet? How interesting! Ooh, hot! The egg has been coddled to the perfect tenderness... ... and it melds beautifully with the powerful taste of the hamburger made from ground rib roast! Add to that the mild, fluffy rice to tie it all together and it fills the mouth with deliciousness... It's a dish that brings out the strength in you with every bite! Not only that, typical Loco Moco is covered with beef gravy... ... but you've used a vinaigrette instead! The tangy lightness of the white-wine vinegar in the vinaigrette wonderfully accentuates the richness of the egg yolk and the juiciness of the meat.

I, like, added curry spices to the tomatoes and then firmed it with sodium alginate. Then there's the mousse I made with powdered, freeze-dried foie gras blended with turmeric. The white dollop in the middle is a puree of potatoes and six different types of cheese. Once your mouth has thoroughly cooled from those items, you should totally try the piecrust arches. Oh! I flash froze it first, so it should have a very light, fluffy texture. I kneaded coriander and a few other select spices into the pie dough. It'll cleanse your palate and give your tongue a break. This dish is all about "Thermal Sense," y'know. Molecular gastronomy teaches about the various contrasting temperature sensations foods and spices have. I took those theories and put them together into a single dish.

Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*

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.

The key to this risotto is Japanese peppers of all things?!" "It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!" "And that one key ingredient that quietly ties it all together... ... is garlic!" "Garlic?! In traditional Japanese cuisine?! That's almost unheard of!" "Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish. But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor... ... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.* But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!" "Ew! Don't say they're infused with sweat! That's gross!" "This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?" "That is eel-liver broth, my lady. I dressed the eel's liver and then sautéed it in olive oil with some smoked garlic chips. Then I poured the sake Sakaki and Marui made over the top and let the alcohol cook off before adding bonito stock to make a broth. It matches beautifully with the cheese that Yoshino and Nikumi made, creating a soft flavor with a splendid aftertaste.

Whoooa! Red! Green! Yellow! Brown! Purple! Even black! Look at all those bowls full of brilliantly colored batter!" She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette! "Now that all my yummy edible paints are ready... ...it's picture-drawing time!" "She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!" "You're kidding me! Look at them all! How did she get that fast?!" Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?! "All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..." "It appears she's making a roll cake if she's pouring batter into that flat a pan." "Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier." "The decorations just have to be super-cute, too." "OOOH! She's candy sculpting!" "So pretty and shiny!" That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult! Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner... ... she's even including cutesy performances in the preparation of this dish!

I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce? The noodles look similar to fettuccini." "Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was... ... the impact of this one's a lot more bland and boring..." W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain! "Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!" "For extra flavor is that... soy sauce?" "No, it's tamari soy sauce! Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. " "That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?" "Allow me to tell you, sir. First, look at the short edge of a noodle, please." ?! What on earth?! This noodle's got three layers!" "For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!" "I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!" "Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?" No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out! The deep, rich curry sauce, underscored with the flavor of tamari soy sauce... ... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite! Many people are familiar with the idea of coating cream cheese in soy sauce... ... but who would have thought parmesan cheese would match this well with tamari soy sauce!

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

What a wonderful crunch! And yet the char's meat was still hot and deliciously juicy! The breading perfectly contained inside its protective shell the savory flavor of the fish! The Kaki no Tane Crackers came already seasoned... ... so the breading itself had a solid, delicious taste. And the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!" *Ki no Me: The young leaves of the Japanese pepper plant. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.* TAMAGO NO MOTO. Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency. It's often used to bring ingredients together or to add flavor to a dish. Some salt and minced Ki no Me adds an overall refreshing taste to the fish... ... erasing any oiliness and giving it a refined flavor. "That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite! The breaded and deep-fried mountain vegetables on the side cannot be ignored, either. They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish. " "Soma, where on earth did you get the idea for this?" "In Japanese cooking, there's a type of tempura called Okakiage, right? When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick. I made this at home once long ago with my dad. " "And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?" "Yep! I call it the Yukihira Style Okaki- YUKIHIRA STYLE OKAKI-NO-TANE-AGE CHAR!" "You just slapped the two names together!" On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck. On the other, Soma Yukihira's rare ability to think outside the box... ... led him to create a dish that no one else even expected! Neither was intimidated by the time constraints or the limited ingredients. They instead focused on what they could do to create their dish. That is the spirit of a true professional! Hee hee! This is hardly the first time I've given this assignment. And students have made deep-fried items before... without breading. But he is the first one to find a way to present to me fish that is both breaded and deep-fried! The char, in season this spring... ... is snuggly wrapped in a protective shell of Kaki no Tane Cracker breading.

That knife! It looks similar to a machete-like weapon used in India- the Kukri! He's using it to chop leeks, ginger and some herbs... Which he's tossing into a pot of rich chicken stock!" "Ah! Now he's grinding his spices!" Cross! "What?! He's crossing different implements in every step of his recipe?! Can he even do that?!" "I recognize that mortar and pestle. It's the kind they use in India to grind spices." "Oh gosh... I can already smell the fragrance from here!" He clearly knows just how much to grind each spice... ... and to toast each in a little oil to really bring out its fragrance! "Ah, I see! What he has steaming on that other burner is shark fin!" "From Indian cuisine, we dive straight into something very Chinese! Cross! Saiba x Mò Liú Zhâo!" "What the heck? He's stroking the fin... ... quickly running the claws along its grain!" Ah! I see what he's doing! Shark fin by itself is flavorless. Even in true Chinese cuisine... ...it's simmered in Paitan stock or oyster sauce first to give it a stronger, more concentrated umami punch. But by using those claws, he can't skip that step... ... and directly infuse the fin with umami flavor compounds! "Saiba... Cross..." "Aaaah! That implement! I recognize that one! Eishi Tsukasa!" Tsukasa Senpai's Super-Sized Grater-Sword! "He took a huge lump of butter... ... and is grating it down into shavings at unbelievable speed!"

Hisako Arato... ... is an expert at medicinal cooking!" MEDICINAL COOKING Based on both Western and Eastern medicinal practices, it melds together food and pharmaceutical science. It is a culinary specialty that incorporates natural remedies and Chinese medicine into recipes to promote overall dietary health. "Besides the four traditional natural remedies, I also added Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng... ... to create my own original 'Medicinal Spice Mix.' Steeping them in water for an hour drew out their medicinal properties. Then I added the mutton and various vegetables and boiled them until they were tender. Some Shaoxing wine and a cilantro garnish at the end gave it a strong, refreshing fragrance. " "That's right! Now that you mention it, there's a whole lot of overlap between medicinal cooking and curry. The medicinal herbs Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng are commonly called turmeric, star anise and fennel! All three of those are spices any good curry's gotta have!" "By basing her dish on those spices, she was able to tie her medicinal cooking techniques into the curry. That makes this a dish that only she could create!" "Yes. This is my version of a Medicinal Curry... It's called 'Si wu Tang Mutton Curry'!" "I can feel it! I can feel the healing energies flowing through my body!" "Delicious! The spices highlight the strong, robust flavor of the mutton perfectly! And the mild sweetness of the vegetables has seeped into the roux, mellowing the overall flavor!" Thanks to Si wu Tang, just a few bites have the curry's heat spreading through my whole body!" "Yes. Si wu Tang is said to soothe the kidneys, boost inner chi... ... and purge both body and mind of impurities!

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!