Starter Food Quotes

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Choose Life. Choose a job. Choose a career. Choose a family. Choose a fucking big television, choose washing machines, cars, compact disc players and electrical tin openers. Choose good health, low cholesterol, and dental insurance. Choose fixed interest mortgage repayments. Choose a starter home. Choose your friends. Choose leisurewear and matching luggage. Choose a three-piece suit on hire purchase in a range of fucking fabrics. Choose DIY and wondering who the fuck you are on Sunday morning. Choose sitting on that couch watching mind-numbing, spirit-crushing game shows, stuffing fucking junk food into your mouth. Choose rotting away at the end of it all, pissing your last in a miserable home, nothing more than an embarrassment to the selfish, fucked up brats you spawned to replace yourselves. Choose your future. Choose life… But why would I want to do a thing like that? I chose not to choose life. I chose somethin’ else. And the reasons? There are no reasons. Who needs reasons when you’ve got heroin?
Irvine Welsh (Trainspotting)
Congratulate yourself as a good beginner. Feel proud of God for choosing you to begin the work at hand. Accept the work freely and get started. Be grateful.
Israelmore Ayivor (Shaping the dream)
I want to be able to listen to recording of piano sonatas and know who's playing. I want to go to classical concerts and know when you're meant to clap. I want to be able to 'get' modern jazz without it all sounding like this terrible mistake, and I want to know who the Velvet Underground are exactly. I want to be fully engaged in the World of Ideas, I want to understand complex economics, and what people see in Bob Dylan. I want to possess radical but humane and well-informed political ideals, and I want to hold passionate but reasoned debates round wooden kitchen tables, saying things like 'define your terms!' and 'your premise is patently specious!' and then suddenly to discover that the sun's come up and we've been talking all night. I want to use words like 'eponymous' and 'solipsistic' and 'utilitarian' with confidence. I want to learn to appreciate fine wines, and exotic liquers, and fine single malts, and learn how to drink them without turning into a complete div, and to eat strange and exotic foods, plovers' eggs and lobster thermidor, things that sound barely edible, or that I can't pronounce...Most of all I want to read books; books thick as brick, leather-bound books with incredibly thin paper and those purple ribbons to mark where you left off; cheap, dusty, second-hand books of collected verse, incredibly expensive, imported books of incomprehensible essays from foregin universities. At some point I'd like to have an original idea...And all of these are the things that a university education's going to give me.
David Nicholls (Starter for Ten)
Choose life. Choose a job. Choose a career. Choose a family. Choose a fucking big television, Choose washing machines, cars, compact disc players, and electrical tin openers. Choose good health, low cholesterol and dental insurance. Choose fixed- interest mortgage repayments. Choose a starter home. Choose your friends. Choose leisure wear and matching luggage. Choose a three piece suite on hire purchase in a range of fucking fabrics. Choose DIY and wondering who you are on a Sunday morning. Choose sitting on that couch watching mind-numbing sprit- crushing game shows, stuffing fucking junk food into your mouth. Choose rotting away at the end of it all, pishing you last in a miserable home, nothing more than an embarrassment to the selfish, fucked-up brats you have spawned to replace yourself. Choose your future. Choose life... But why would I want to do a thing like that?
John Hodge (Trainspotting: A Screenplay (Based on the Novel by Irvine Welsh))
Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it. “But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)
Jay Rayner (Eating Crow: A Novel of Apology)
Begin each day with the hope of ending it with the bests of your steps. Plan the day ahead and ensure that the plans are worthy of ensuring your dreams are achieved. Get started.
Israelmore Ayivor (Shaping the dream)
Brace yourselves, girls: Soda is liquid Satan. It is the devil. It is garbage. There is nothing in soda that should be put into your body. For starters, soda’s high levels of phosphorous can increase calcium loss from the body, as can its sodium and caffeine. [Cousens, Conscious Eating, 475] You know what this means—bone loss, which may lead to osteoporosis. And the last time we checked, sugar, found in soda by the boatload, does not make you skinny! Now don’t go patting yourself on the back if you drink diet soda. That stuff is even worse. Aspartame (an ingredient commonly found in diet sodas and other sugar-free foods) has been blamed for a slew of scary maladies, like arthritis, birth defects, fibromyalgia, Alzheimer’s, lupus, multiple sclerosis, and diabetes.2 When methyl alcohol, a component of aspartame, enters your body, it turns into formaldehyde. Formaldehyde is toxic and carcinogenic (cancer-causing). 3 Laboratory scientists use formaldehyde as a disinfectant or preservative. They don’t fucking drink it. Perhaps you have a lumpy ass because you are preserving your fat cells with diet soda. The Food and Drug Administration (FDA) has received more complaints about aspartame than any other ingredient to date.4 Want more bad news? When aspartame is paired with carbs, it causes your brain to slow down its production of serotonin.5 A healthy level of serotonin is needed to be happy and well balanced. So drinking soda can make you fat, sick, and unhappy.
Rory Freedman (Skinny Bitch: A No-Nonsense, Tough-Love Guide for Savvy Girls Who Want to Stop Eating Crap and Start Looking Fabulous!)
The Nestlé Até Você a Bordo (‘Nestlé Takes You Onboard’) boat is described on Nestlé’s website as a ‘floating supermarket’. Its mission is to sail up the Amazon stopping at remote villages and encampments, reaching a potential 800,000 low-income tribal people. The crew of the Nestlé ship hand out free ‘starter packs’ of ice cream, baby milk, milkshakes and chocolate bars to people who have never seen or eaten processed food before.
Jacques Peretti (Done: The Secret Deals that are Changing Our World)
The prison up in Rahway is maybe my least favorite place on Earth, with the possible exception of Lincoln Financial Field in Philadelphia. Actually, the two places remind me of each other. For starters, they’re both enormous, often overcrowded, and serve mediocre food. Rahway houses murderers and thieves, the lowest of the low, worthy of society’s scorn and revenge. The stadium in Philadelphia houses the Philadelphia Eagles. Six of one, half a dozen of the other.
David Rosenfelt (Leader of the Pack (Andy Carpenter #10)
Back in the day, Marguerite had worked from lists all the time. She had made daily pilgrimages to Dusty's fish shop, and to the Herb Farm for produce; the meat had been delivered. She had prepared stocks, roasted peppers, baked bread, cultivated yogurt, rolled out crusts, whipped up custards, crushed spices. Les Parapluies was unique in that Marguerite had served one four-course menu- starter, salad, entrée, dessert- that changed each day.
Elin Hilderbrand (The Love Season)
So ecological duress can increase or decrease aggression. This raises the key issue of what global warming will do to our best and worst behaviors. There will definitely be some upsides. Some regions will have longer growing seasons, increasing the food supply and reducing tensions. Some people will eschew conflict, being preoccupied with saving their homes from the encroaching ocean or growing pineapples in the Arctic. But amid squabbling about the details in predictive models, the consensus is that global warming won’t do good things to global conflict. For starters, warmer temperatures rile people up—in cities during the summers, for every three degree increase in temperature, there was a 4 percent increase in interpersonal violence and 14 percent in group violence. But global warming’s bad news is more global—desertification, loss of arable land due to rising seas, more droughts. One influential meta-analysis projected 16 percent and 50 percent increases in interpersonal and group violence, respectively, in some regions by 2050.
Robert M. Sapolsky (Behave: The Biology of Humans at Our Best and Worst)
. You are overfed yet under-nourished. Your body needs specific nutrients to run properly or you will get mentally and physically sick. I’m talking about illnesses such as heart disease, some cancers, diabetes and depression, for starters. So, if you’re not eating the right foods—or your “toxic waste” is inhibiting nutrient absorption—your mind will constantly “scream” at your stomach to eat more. It does this in the form of cravings and hunger. Problem is, most people just eat more “nutrient-dead food” and your body continues to starve and cravings spiral out of control.
Josh Bezoni
All of this could fall flat, feel too much like a caricature of a Sicilian trattoria, if the food itself weren't so damn good: arancini, saffron-scented rice fried into crunchy, greaseless golf balls; polpette di pesce spada, swordfish meatballs with a taste so deep and savory they might as well be made of dry-aged beef; and a superlative version of caponata di melanzane, that ubiquitous Sicilian starter of eggplant, capers, and various other vegetation, stewed into a sweet and savory jam that you will want to smear on everything. Everything around you screams Italy, but those flavors on the end of the fork? The sweet-and-sour tandem, the stain of saffron, the grains of rice: pure Africa. The pasta: even better. Chewy noodles tinted jet black with squid ink and tossed with sautéed rings and crispy legs of calamari- a sort of nose-to-tail homage to the island's cherished cephalopod. And Palermo's most famous dish, pasta con le sarde, a bulge of thick spaghetti strewn with wild fennel, capers, raisins, and, most critically, a half dozen plump sardines slow cooked until they melt into a briny ocean ragù. Sweet, salty, fatty, funky- Palermo in a single bite.
Matt Goulding (Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture)
For starters, no more doing your own shopping anymore because you buy nothing but crap. Cereal bars and cookies and cream desserts and all that, finito. I don't know what time you get up in the morning but from Tuesday on you have to remember that I'm the one who's feeding you, okay? Every day at three when I come home, I'll bring you a meal. Don't worry, I know girls, I won't give you duck confit or tripe. I'll make a good yummy little dish just for you. Fish, grilled meat, tasty veggies- stuff you'll really like. I'll make small amounts but you've got to eat it all or else I'll stop. In the evening I won't be here to harass you, but no snacking or nibbling! I'll go on making a big pot of soup at the beginning of the week for Philou the way I always have, and that's it. The idea is to get you hooked on my food. So that every morning you'll get up wondering what's on the menu. I don't promise it'll be utterly amazing every single time, but it'll be good, you'll see. And when you start to fill out, I'll..." "You'll what?" "I'll eat you." "Like the witch in Hansel and Gretel?" "You bet! And no use giving me a bone when I go to feel your arm because I'm not blind!
Anna Gavalda (Hunting and Gathering)
James and Colleen Simmons, authors of Daniel's Challenge and Original Fast Foods, and owners of LDShealth.ning.com, have this to say on the subject: “The commercial bread-making industry figured out how to isolate strains of yeast that made bread raise very quickly compared to the old-fashion bread-making method; soon sourdough starts became a thing of the past for most of us. What we didn't know when we traded Old-World leavening techniques for quick-rise yeasts, is that not everything in wheat is good for you. In fact, there are several elements in wheat that are down-right problematic and that have led to grain intolerances in about 20 percent of today's population. When you compare what happens to the bread when it is leavened with commercial yeasts versus a good sourdough starter, another story unfolds…. The sourdough starter contains several natural strains of friendly bacteria and yeasts that also cause bread to rise; however, these friendly bacteria also neutralize the harmful effects of the grain. They neutralize phytic acids that otherwise prevent minerals found in the grain from being absorbed properly; they predigest the gluten, and they also neutralize lignans and tanins found in wheat.”1
Caleb Warnock (The Forgotten Skills of Self-Sufficiency Used by the Mormon Pioneers)
> First, move out of that big Manhattan loft and head upstate. You'll find a little place you can afford and start a new life. Maybe get a job teaching at a community college. Maybe meet a girl at Best Buy, start dating. She'll put up with your crazy habits. You'll put up with her musical tastes. > I don't understand. What's going on here? > Time will pass. You'll make it official. You'll settle down, get a starter house. Two boys. Yellow Lab. Minivan. > That. . . That isn't me. > Why not? It could be. You'll make art in the basement for yourself for a while. The boys'll get married. Have kids of their own. Maybe y'get divorced. Meet someone new. And yeah, you'll wonder what could have been. But less, as the years go by. "Just wasn't meant to be," you'll say. And there'll be good times along the way. Sweet memories. Until it starts to wind down. Until your body fails. Until you don't recognize the world around you. Until it's time to go. > That. . . isn't me. It can't be. > Why not? It's a decent life. Food, sex, running water, a roof. Not to mention love and family. Those aren't small things. > But it's not enough. > You kids, you're so spoiled! Y'know billions would kill for a life like that. So what if the art thing didn't work out? Is it really that important? > It's all I have.
Scott McCloud (The Sculptor)
The beginning seems bitter to you, but the end is sweeter for you. However, you can’t get through to the end without having a beginning. You must begin by all means.
Israelmore Ayivor (Shaping the dream)
Bread has been around since it seems the dawn of man.  Well not quite but close. Historians believe bread has been around for 30,000 years. Breads were flat or unleavened until around 12,000 years ago.  This is when the Egyptians used a starter of wild yeast, to leaven the bread. Bread is the most widely consumed food in the world. Man discovered wild wheat and went from a hunter, gatherer to farming community, making the trade of baker, one of the oldest professions in the world. Bread spread from Egypt to all over Europe.
Alexis Brown (The 10 Best Bread Recipes: The most popular breads, with the easiest recipes, including Sourdough, French, Brioche and Focaccia,)
A vegan diet simply means there are no animal products on the menu—no meat, dairy, or eggs. “Vegetarian” means meatless, so a vegetarian meal might be vegan or might not, depending on whether it includes cheese or other dairy products. Some people use the term “plant-based,” which nowadays is synonymous with “vegan.” Some say “whole-foods plant-based,” meaning they not only are skipping animal products but are generally preferring whole grains and other intact foods over processed foods, such as sugar, flour, and the like.
Neal D. Barnard (The Vegan Starter Kit: Everything You Need to Know About Plant-Based Eating)
There are really only two “rules”: 1. Build your meals from plant-based foods, especially vegetables, fruits, whole grains, and legumes (beans, peas, and lentils). 2. Ensure complete nutrition with a supplement of vitamin B12
Neal D. Barnard (The Vegan Starter Kit: Everything You Need to Know About Plant-Based Eating)
The first “rule” guides you to replace animal products with the four healthful food groups that are nutrition powerhouses: vegetables, fruits, whole grains, and legumes.
Neal D. Barnard (The Vegan Starter Kit: Everything You Need to Know About Plant-Based Eating)
Moreover, staying physically fit has numerous other benefits, including improving cardiovascular health, moderating your blood pressure, boosting your HDL (“good”) cholesterol, and lowering your triglycerides. Both aerobic exercise and weight-bearing exercise also improve your balance (so you are less likely to injure yourself in a fall), lift your mood and alleviate stress, up your energy level, and enhance the quality of your sleep. And that’s just for starters.
Steven R. Gundry (The Plant Paradox: The Hidden Dangers in "Healthy" Foods That Cause Disease and Weight Gain)
WES’S SIMPLE SOURDOUGH STARTER & BREAD STARTER Making a sourdough starter is the first step in opening the door to all kinds of delicious, nutritious, and traditionally baked breads and pastries. PREP: 5 minutes PROCESS: 3–5 days COOL: none 1-quart Mason jar with lid 1 five-pound bag of your favorite flour (non-white is recommended and an organic sprouted whole wheat flour gives a rustic sourdough loaf flavor) lukewarm water CREATING THE STARTER 1.​Mix ¼ cup flour and ¼ cup warm water in a Mason jar until it looks like a pancake mix. Based on your climate and altitude, you may need to add in a splash more water or flour. 2.​Cover the container loosely and allow mixture to stand overnight at room temperature. 3.​Repeat these steps and continue adding to the starter for the next four days. Between days two and three, your starter will begin to bubble. You should be able to see air pockets on the side of your Mason jar and “rivulets” or fine air bubbles on the top of your mixture by day five. If not, remove ½ cup of starter and continue the same steps for two more days. The starter should have a tangy aroma that’s not overpowering. The bubbling mixture is now ready to use for baking. MAINTAINING THE STARTER 1.​Store the starter in the refrigerator with lid. Once or twice a week remove ½ cup of starter and add ¼
Margaret Feinberg (Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers)
cup flour and ¼ cup warm water. 2.​Over time, the starter may develop a brown liquid on top. Before you use the starter again, pour off the brown liquid and remove ¼ cup of starter. Discard both. 3.​Make sure you feed your starter each day before baking to strengthen and revive the starter. 4.​If you bake frequently and want to keep the starter going, you can add water and flour daily or even twice a day. 5.​Always make sure to add equal parts warm water and flour. You don’t have to stick to a ¼ cup. You can use as little as a tablespoon in equal amounts or as much as a cup of each. SIMPLE SOURDOUGH BREAD Now that you have a simple starter, let’s make some sourdough. Before you begin, you need to know some differences between sourdough and traditional bread. Unlike traditional bread, sourdough needs to be prepared a day in advance. The dough won’t double in size in an hour like some traditional breads. And there’s a chance you won’t be successful on your first (or second) try. But with tenacity and practice, you’ll be making mouthwatering artisanal loaves in no time. PREP: 1–3 days COOK: 45–60 minutes COOL: 30 minutes 1 cup sourdough starter (preferably fed 3 hours before) 3 – 4 cups flour 1 ½ cups warm water 2 teaspoons salt Optional: 1 tablespoon olive oil DIRECTIONS 1.​Mix bubbly sourdough starter with 1½ cups flour and 1 cup water in a bowl and whisk until the dough looks like batter. 2.​Add salt and remaining flour. When you can no longer whisk, use your hands. Rather than knead the dough, practice folding it. Simply take dough from one side, stretch it up, and fold it on top. Repeat for each side of the dough. Continue to add flour until the texture is sticky and still pourable. 3.​Pour dough into loaf or pie pans until ⅓ full. Cover and allow to rest at room temperature for 8–12 hours or until double in size with a dome on the top. 4.​Take a sharp serrated knife and slice the top of the loaves into a square. 5.​Preheat oven to 350 degrees. Place your dough in the refrigerator to stabilize it while the oven preheats. 6.​Bake bread for 45–60 minutes until the edges turn golden. If you prefer your bread browner, brush olive oil on top ten minutes before removing from oven. When you tap on the loaves, they should sound hollow. 7.​Remove and allow to cool on wire racks. Makes 2 loaves.
Margaret Feinberg (Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers)
This was the wedding menu. Starters Rounds of Grana Padano Breads Seafood platters Prosciutto with melon Prawn cocktails (The prawn cocktails were at Mrs. Gardner's insistence. She said she'd never heard of prosciutto and was dubious about meat served with fruit.) Entrées Chicken with white sauce and vegetables, or Beefsteak with mushrooms and béarnaise sauce (Alex's requests. We copied them from the menu of his favorite restaurant.) Dessert Platters of cannoli, cassata, biancumanciari, setteveli, and almond cookies The desserts were my wish list. Traditional and Sicilian, just the way I wanted them. Mrs. Gardner said she wasn't "a sweet tooth" (in a way that made it sound like a kind of tribe), and Alex couldn't care less about dessert. I thought of these desserts when I went to aerobics classes, trying to lose weight before the wedding- imagined the smooth filling of the cannoli, the cool velvet of the cassata, and the toothy crunch of the almond cookies.
Hannah Tunnicliffe (Season of Salt and Honey)
Kamimura has been whispering all week of a sacred twenty-four-hour ramen spot located on a two-lane highway in Kurume where truckers go for the taste of true ramen. The shop is massive by ramen standards, big enough to fit a few trucks along with those drivers, and in the midafternoon a loose assortment of castaways and road warriors sit slurping their noodles. Near the entrance a thick, sweaty cauldron boils so aggressively that a haze of pork fat hangs over the kitchen like waterfall mist. While few are audacious enough to claim ramen is healthy, tonkotsu enthusiasts love to point out that the collagen in pork bones is great for the skin. "Look at their faces!" says Kamimura. "They're almost seventy years old and not a wrinkle! That's the collagen. Where there is tonkotsu, there is rarely a wrinkle." He's right: the woman wears a faded purple bandana and sad, sunken eyes, but even then she doesn't look a day over fifty. She's stirring a massive cauldron of broth, and I ask her how long it's been simmering for. "Sixty years," she says flatly. This isn't hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter- feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen. Maruboshi Ramen opened in 1958, and you can taste every one of those years in the simple bowl they serve. There is no fancy tare, no double broth, no secret spice or unexpected toppings: just pork bones, noodles, and three generations of constant simmering. The flavor is pig in its purest form, a milky broth with no aromatics or condiments to mitigate the purity of its porcine essence.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
This isn’t hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter—feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints
Elin Hilderbrand (The Blue Bistro)
Separate pots of simmering French and Italian soup stocks... Bowls of various Chinese spice blends... Trimmed and marinating lamb shanks, a common ingredient in Turkish cooking... And the foundation of all Indian cuisine- toasting the starter spices!
Yuto Tsukuda (食戟のソーマ 35 [Shokugeki no Souma 35] (Food Wars: Shokugeki no Soma, #35))
Everything is ready, almost ready, in the kitchen. Fumes are rising from simmering pots. Soup is cream of corn. Starter is sheekh kebab. Main course is seven items, including pork in mango-coriander sauce. Memsahib is vegetarian, Chef tells me. Navrattan paneer and dal makhni have been prepared especially for her. Lady Fingers are also for her. Biryani, kakori and fish are for the colonel. Trout is ready- from Dachigam in the morning.
Jaspreet Singh (Chef)
There are two things you need to do this business extremely well: passion and compassion. You need passion for the product, and if you have a Young Living starter kit in your home, you’re likely in the process of developing the passion. Compassion is about meeting people where they are. It doesn’t matter if they’re a crunchy momma that does grass-fed pastured fermented organic everything or if they live on fast food five days a week. Meet them on their journey, without judgment, with passion, and walk them through. Every person has a niche when it comes to oils. Perhaps the way to their heart is a diffuser for their new home. Some people put more into their pets then into their own health. Find that place where they can relate to the oils and share from that place. Be silent and listen to them, and then and you’ll know where that place is.
Sarah Harnisch (Gameplan: The Complete Strategy Guide to go from Starter Kit to Silver)
Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce ____________ Makes 12 pieces I am borderline obsessed with chicken wings. It’s the perfect food after a long work shift or on a chill day with your friends, crushin’ cheap American beers in the backyard. It’s food that allows you to let your guard down. After all, you’re eating food cooked on the bone with your hands and licking the sauce from your fingers in between chugs of ice-cold beer. Pure heaven. Note that the wings must be brined overnight. Brine 8 cups water ¼ cup kosher salt 1 tablespoon sorghum (see Resources) Wings 6 chicken wings, cut into tips and drumettes 3 tablespoons green peanut oil (see Resources) 1 tablespoon Husk BBQ Rub ¾ cup thinly sliced scallions (white and green in equal parts) ½ cup dry-roasted peanuts, preferably Virginia peanuts, chopped Sauce 10 scallions, trimmed 1 tablespoon peanut oil Kosher salt 1 cup Husk BBQ Sauce 1 tablespoon Bourbon Barrel Foods Bluegrass Soy Sauce (see Resources) 1 cup cilantro leaves Equipment 1 pound hickory chips Charcoal chimney starter 3 pounds hardwood charcoal Kettle grill For the brine: Combine the ingredients for the brine. I brine the wings using either a heavy-duty plastic bag that the wing tips can’t puncture or a Cryovac machine (you use a lot less brine this way). Place the wings in the brine and turn to cover well. Refrigerate overnight. Soak the wood chips in water for a minimum of 30 minutes but preferably overnight. For the sauce: Toss the scallions in the peanut oil and season with salt. Lay them out on the grill rack and heavily char them on one side, about 8 minutes (the charred side should be black). Remove them from the grill and cool for about 5 minutes. Clean the grill rack if necessary. Put the scallions and the remaining sauce ingredients in a blender and process until smooth, about 3 minutes. Set aside at room temperature. For the wings: Fill a chimney starter with 3 pounds hardwood charcoal, ignite the charcoal, and allow to burn until the coals are evenly lit and glowing. Distribute the coals in an even layer in the bottom of a kettle grill. Place the grill rack as close to the coals as possible. Drain the wings; discard the brine. Dry the wings with paper towels, toss in the peanut oil, and season with the BBQ rub. Place the wings in a single layer on the grill rack over the hot coals and grill until they don’t stick to the rack anymore, about 5 minutes. Turn the wings over and grill for 8 minutes more. Transfer the wings to a baking sheet. Drain the wood chips. Lift the rack from the grill and push the coals to one side. Place the wood chips on the coals and replace the rack. After about 2 minutes, place the wings in a single layer over the side of the grill where there are no coals. Place the lid on the grill, with the lid’s vents slightly open; the vents on the bottom of the grill should stay closed. Smoke the wings for 10 minutes. It’s important to monitor the airflow of the grill: keeping the lid’s vents slightly open allows a nice steady flow of subtle smoke. Remove the wings from the grill, toss them in the sauce, and place them on a platter or in a serving pan. Top with the chopped scallions and peanuts and serve.
Sean Brock (Heritage)
When you eat fresh produce, you can get both pre- and probiotics into your gut. Fruits and veggies are covered with millions of lactic acid bacteria, some of which are the same types used in probiotic supplements. When you make sauerkraut, for example, you don’t need to add a starter culture, because the bacteria are already naturally present on cabbage leaves. Including raw fruits and vegetables in your daily diet may therefore offer the best of both worlds.
Michael Greger (How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease)
Although "What's the meaning of life?" can be interpreted in many different ways, some of which may be too vague to have a well-defined answer, one interpretation is very practical and down-to-Earth: "Why should I want to go on living?" The people I know who feel that their lives are meaningful usually feel happy to wake up in the morning and look forward to the day ahead. When I think about these people, it strikes me that they split into two broad groups based on where they find their happiness and meaning. In other words, the problem of meaning seems to have two separate solutions, each of which works quite well for at least some people. I think of these solutions as "top-down" and "bottom-up." In the top-down approach, the fulfillment comes from the top, from the big picture. Although life here and now may be unfulfilling, it has meaning by virtue of being part of something greater and more meaningful. Many religions embody such a message, as do families, organizations and societies where individuals are made to feel part of something grander and more meaningful that transcends individuality. In the bottom-up approach, the fulfillment comes from the little things here and now. If we seize the moment and get the fulfillment we need from the beauty of those little flowers by the roadside, from helping a friend or from meeting the gaze of a newborn child, then we can feel grateful to be alive even if the big picture involves less-cheerful elements such as Earth getting vaporized by our dying Sun and our Universe ultimately getting destroyed. For me personally, the bottom-up approach provides more than enough of a raison d'etre, and the top-down elements I'm about to argue for simply feel like an additional bonus. For starters, I find it utterly remarkable that it's possible for a bunch of particles to be self-aware, and that this particular bunch that's Max Tegmark has had the fortune to get the food, shelter and leisure time to marvel at the surrounding universe leaves me grateful beyond words.
Max Tegmark (Our Mathematical Universe: My Quest for the Ultimate Nature of Reality)
Jackie Chan’s parents were so poor that they had to consider selling him to pay for the $200 hospital bill after he was born through cesarean surgery. His father borrowed the money and ate dog food for two-years to save cash.
Tyler Backhause (1,000 Random Facts Everyone Should Know: A collection of random facts useful for the bar trivia night, get-together or as conversation starter.)
Cheese is the most stolen food in the world.
Tyler Backhause (1,000 Random Facts Everyone Should Know: A collection of random facts useful for the bar trivia night, get-together or as conversation starter.)
In Taiwan, there are prison and hospital-themed restaurants. The most peculiar of them all, however, is a restaurant called “Modern Toilet” that serves food on miniature toilets.
Tyler Backhause (1,000 Random Facts Everyone Should Know: A collection of random facts useful for the bar trivia night, get-together or as conversation starter.)
When traveling to Switzerland there is one rule that you must know before you get there. Using salt and pepper to season your food at a restaurant is considered to be very offensive to the ones preparing the meal.  Don’t insult your chef by reaching for the seasoning!
Tyler Backhause (1,000 Random Facts Everyone Should Know: A collection of random facts useful for the bar trivia night, get-together or as conversation starter.)
I collapsed into the chair. I am what might be called a slow starter. I tend to recapitulate phylogeny every morning. Basic desires inched their ways through my gray matter to close a connection. Slowly, I extended a cold-blooded member and clicked my talons against a couple of numbers. I croaked my desire for food and lots of coffee to the voice that responded. Half an hour later I would only have growled. Then I staggered off to the place of flowing waters to renew my contact with basics.
Roger Zelazny (My Name is Legion)