Tasty Dish Quotes

When everyone is hungry and waiting – when things need doing urgently and the clock is ticking - it’s often wiser to get cooking and present a ready-made dish they’ll find tasty to eat rather than getting everyone involved in deciding on the recipe.

The Germans had a word for everything—a word that could be very focused, very specific, because it could be constructed for a precise set of circumstances. They even had a word, it was said, for the feeling of envy experienced when one sees the tasty dishes ordered by others in a restaurant and it is too late to change one's own order. Mahlneid, meal envy, she believed that was the word—if it existed at all. ... Mahlneid could well catch on because many are bound to have felt that sort of envy as the waiter carries the dishes of others, gorgeously tantalising, past their own table....

Revenge is a dish best served cold. I have to admit, it is a tasty dish. Play Hard or Go Home GROWING UP, I had zero interest in being a writer.

What’s menudo?” Cork asked. “A delicious dish,” Jorge’s mother said. “So aromatic, so tasty.” Jorge whispered, “It’s tripe soup.” “Tripe?” Cork said. “Cow’s guts,” Jorge said.

Wealth is a process, not an event. Ask any chef and they will confirm that the perfect dish is a series of ingredients and a well-engineered process of execution: a little this, a little that, done at the right time at the right place, and wham, you have a tasty meal. Wealth creation has the same method of execution—a mixed collection of many disassociated ingredients into an consolidated whole that has value and is worth millions.

A smell hit me- sharp, garlicky, vinegary. Pulling out all four flaps revealed a casserole dish, the clear glass lid resting atop plain white rice. The condensation on the lid indicated this had been made very recently. Valimma, my grandmother, stepped onto the driveway behind me. "That is Simeona's food, moleh. She just called to say her son dropped it off on the driveway." Valimma spoke her English slowly but surely, with a lilt that was the result of years socializing with neighbors from a variety of backgrounds. "Simeona can't come to Thursday Club today but still wanted to send her delicious shrimp adobo." "This is just rice, Valimma." I pointed at the casserole dish. "Check under. The tasty mix, the bountiful flavor, must be below." Sure enough, under the rice container was another, shallower dish housing large shrimps coated in dark brown sauce. Yup, sharp, garlicky, vinegary.

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

Hm? These cherry tomatoes... they've been dried. Right, Tadokoro?" "Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them. When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F. I, um... thought they'd make a nice accent for the terrine..." "Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses. In Shinomiya's case... ... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors. But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines... ... but one centers on the delicacy of the fresh... ... while the other on the savory goodness of the ripe and aged. They are two completely different approaches to the same ingredient- vegetables!" "Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite." "For certain. If Shinomiya is the "Vegetable Magician"... ... I would say Megumi is... a modest spirit who gifts you with the bounty of nature. a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves* "No, that's not what she is! Megumi is a spirit who brings happiness and tastiness... a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune* "Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north... a Vegetable Yukinoko!" *Small snow sprites* "It's not winter, so you can't call her a snow sprite!" "How come all of you are picking spirits from Japanese folklore anyway?

The tofu pocket is soaked with butter, every bite of it drenching the lips... ... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter! "The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!" "The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!" "Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better. But the biggest secret to the whole thing... ... was my specially made Mochi White Sauce! Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy! Basically, I shoved all the tasty things I could think of into my dish... ... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!" Some ingredients meld with the butter's richness into mellow deliciousness... ... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages. Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood... each individual ingredient is loudly and proudly declaring its own unique deliciousness!

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

Buddhists sharply distinguished Zazen from Yoga, and have the method peculiar to themselves. Kei-zan[FN#244] describes the method to the following effect: 'Secure a quiet room neither extremely light nor extremely dark, neither very warm nor very cold, a room, if you can, in the Buddhist temple located in a beautiful mountainous district. You should not practise Zazen in a place where a conflagration or a flood or robbers may be likely to disturb you, nor should you sit in a place close by the sea or drinking-shops or brothel-houses, or the houses of widows and of maidens or buildings for music, nor should you live in close proximity to the place frequented by kings, ministers, powerful statesmen, ambitious or insincere persons. You must not sit in Meditation in a windy or very high place lest you should get ill. Be sure not to let the wind or smoke get into your room, not to expose it to rain and storm. Keep your room clean. Keep it not too light by day nor too dark by night. Keep it warm in winter and cool in summer. Do not sit leaning against a wall, or a chair, or a screen. You must not wear soiled clothes or beautiful clothes, for the former are the cause of illness, while the latter the cause of attachment. Avoid the Three Insufficiencies-that is to say, insufficient clothes, insufficient food, and insufficient sleep. Abstain from all sorts of uncooked or hard or spoiled or unclean food, and also from very delicious dishes, because the former cause troubles in your alimentary canal, while the latter cause you to covet after diet. Eat and drink just too appease your hunger and thirst, never mind whether the food be tasty or not. Take your meals regularly and punctually, and never sit in Meditation immediately after any meal. Do not practise Dhyana soon after you have taken a heavy dinner, lest you should get sick thereby. Sesame, barley, corn, potatoes, milk, and the like are the best material for your food. Frequently wash your eyes, face, hands, and feet, and keep them cool and clean. [FN#243]

A simple and tasty evening snacks.

But one person had stayed quiet ever since Alisha’s wedding, the person whose blessing she wanted most, and he was sitting across from her, leaning back in his chair like he wanted to put some distance between himself and the platter of tempeh barbecue sliders. “Vegetarian barbecue?” Pops made it sound like blasphemy. She grinned. Silence was damning, but pushback she could handle. “Yep. I want to make sure there’s something for everyone here. And expanding our options makes sense from a business standpoint. If we’re getting more out-of-town customers, we need to offer dishes to suit a variety of dietary needs and preferences.” She nudged the plate toward him. “C’mon, I bet you’ll love it.” He picked up a slider and took a bite, then went back for another with a murmur of appreciation. “That’s actually tasty,” he admitted. “But why’d you go and make new buns? We’ve already got rolls on the menu.” “Yeah, but these are gluten-free.” “Quit lying.” He twisted the roll around, scrutinizing it like he was trying to ascertain its chemical makeup, then took another bite and chewed, brow creased in thought. “Vegetarian options I guess I can get used to, even though we used to have a pig on the sign,” he said, and chuckled.

I stopped worrying about the precise amounts of tiny caviar pearls that went atop each pillow of cheese, and started looking around me to see what the other chefs were doing. As I knew, Vanilla Joe on my left was handing out his homemade pigs in a blanket, his hand-ground sausages wrapped in what looked like hand-rolled pastry, all served with a variety of dipping sauces he must also have made himself (including vanilla aioli, obviously). The judges were at his station now. From the big, cheesy grin on Vanilla Joe's mustached mouth and the rhapsodizing tones of Charles Weston's and Maz's voices that floated my way, they loved it. I scowled. On my other side, Kaitlyn looked to be handing out arancini balls atop a bed of crisp greens and pickled vegetables. Probably tasty, but hard to eat in one bite---the judges always took that into account. She was laughing and talking with each guest, assembling her dishes in a way that looked totally effortless; was she even sweating at all? Guests wandered by with charred meat on a skewer, alternating with ripe chunks of watermelon and tomato. In the distance I could see Kel cooking up spoon bread with what looked like mushrooms. Megan was frying dumplings, which made my mouth water thinking about the inner mixture of pork and cabbage and water chestnuts. When I saw somebody eating takoyaki balls, I assumed that was Bald Joe's work----after all, the tender balls of fried dough and octopus were a traditional Japanese street food. Somebody else had soup shooters.

The Germans had a word for everything—a word that could be very focused, very specific, because it could be constructed for a precise set of circumstances. They even had a word, it was said, for the feeling of envy experienced when one sees the tasty dishes ordered by others in a restaurant and it is too late to change one’s own order. Mahlneid, meal envy, she believed that was the word—if it existed at all.

Anna looked at Ulf. They noticed the same things—they always had. Was that because they had worked together for so long, and had learned to do the job in the same way? Or was it something to do with a shared fundamental outlook on the world, what the Germans called Weltanschauung? The Germans had a word for everything—a word that could be very focused, very specific, because it could be constructed for a precise set of circumstances. They even had a word, it was said, for the feeling of envy experienced when one sees the tasty dishes ordered by others in a restaurant and it is too late to change one’s own order. Mahlneid, meal envy, she believed that was the word—if it existed at all.

BARTON CENTRE, 912, 9th Floor, Mahatma Gandhi Rd, Bengaluru, Karnataka - 560 001 Phone Number +91 8884400919 Find the excellence of Mauritius Tour Package From Bangalore! Luxurious resorts, pristine beaches, and thrilling adventures await. Today is the perfect time to book your dream vacation, which includes flights, lodging, and guided tours. Investigate turquoise waters, lively coral reefs, and dazzling scenes. ideal for couples, families, and individuals traveling alone. A trip to the tropical islands that includes cultural experiences, water sports, and island hopping is not to be missed. Get in touch with us now for modified bundles at great costs! **With SurfNxt, Explore the Cultural Mosaic of Mauritius** Mauritius is a must-visit travel destination that combines stunning natural beauty with a rich tapestry of cultures. SurfNxt has fantastic tour packages that can turn your ideal vacation into a reality for those in Bangalore who have been longing to visit this picturesque island. Not only is Mauritius a tropical paradise, it's a dynamic mix of societies. Over the course of its history, the island has been shaped by Indian, African, Chinese, and European cultures. This conjunction makes a remarkable social scene that is reflected in the island's music, food, celebrations, and day to day existence. **The Social Impact of India** Perhaps of the most unmistakable effect on the island is that of the Indian people group. Indian laborers were brought in to work in the sugarcane fields after slavery ended in the 19th century, resulting in a significant demographic shift. Today, approximately 68% of the population is Indian, and this heritage is ingrained in the culture of the area. Guests can encounter Indian celebrations like Diwali and Holi, where the roads wake up with lively varieties and glad festivals. Mauritian food is vigorously enlivened by Indian flavors. Test dishes, for example, dholl puri, samosas, and biryanis, which are tasty as well as mirror the well established customs of Indian cooking. Bollywood music can be heard echoing from shops and homes in a variety of towns, further demonstrating the seamless integration of cultures. **African and Creole Influences** In addition to its Indian heritage, Mauritius has a remarkable amount of African influence. The island's diverse cultural heritage is enriched by the descendants of African slaves who were brought there. In Mauritius, Creole culture, a result of blending African and French influences, is an essential part of daily life. A thrilling experience is provided by the spirited music, similar to Sega, a traditional dance and music style. Attending a Sega performance is a must if you want to truly experience the island's spirit. **Influence of the Chinese] Another important part of the island's culture is the Chinese community. The Chinese have enriched Mauritian life with their culinary traditions, despite their primary involvement in commerce. Cafés serving delightful Chinese dishes coincide close by Indian diners. Try not to miss attempting neighborhood claims to fame like stew chicken and broiled noodles, which keep up with their exceptional Mauritian curve. **Exploring Culture While Traveling** When you book a Mauritius Tour Package From Bangalore, SurfNxt makes sure that you see the island's cultural highlights. You can partake in nearby celebrations, visit noteworthy sanctuaries, and investigate clamoring markets. Each experience furnishes a chance to draw in with the neighborhood local area, become familiar with their traditions, and value their lifestyle. Conclusion: Mauritius is much more than just a lovely place to go to the beach; a mixture of societies vows to have an enduring effect. The combination of Indian, African, Chinese, and European influences results in a travel experience that is extremely enriching.

Hummus With Parsley TOTAL PREP TIME: 10 MINUTES | MAKES 6 SERVINGS Chickpeas are the foundation of the Ikarian diet and have been since Neolithic times. Over the centuries, Ikarian cooks have found hundreds of unique ways to transform beans, chickpeas, lentils, and split peas into tasty dishes. A key ingredient to the blue zones diet is our belief that beans add healthy years to life. In this regard, hummus is the perfect food. Ikarians make this variation lighter than what you’d typically find at stores or in restaurants by leaving out tahini and making up the flavor with parsley and red wine vinegar. While islanders always make theirs with dried chickpeas, grown locally, it’s perfectly OK to use canned beans as a timesaver. 1 pound dried chickpeas, soaked overnight and cooked until soft (or three 15-ounce cans, drained) 2 to 3 cloves garlic ½ cup extra-virgin olive oil, plus more for serving 2 tablespoons red wine vinegar ¼ cup parsley, chopped Salt (optional) Put cooked chickpeas and garlic in a food processor or high-powered blender and blend until roughly pureed.

Steptoe continued: “Yes, I had a very tasty dish of flageolet

Fried Mozzarella Sticks Bastoncini di Mozzarella Fritta Fried mozzarella is a tasty dish that children especially like; it can be half fried in advance, then reheated in the oven when guests arrive. It is great finger food to be passed around at a party. MAKES 16 STICKS     Vegetable oil, for frying 1-pound block low-moisture mozzarella cheese (lightly salted) 2 cups all-purpose flour, for dredging 2 cups fine dry bread crumbs 2 large eggs Kosher salt

Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.

I WAS JUST SITTING DOWN TO DINNER THAT NIGHT WHEN MY cell phone began to chime. It was leftover night, which was not a bad thing at our house, since it allowed me to sample two or three of Rita’s tasty concoctions at one sitting, and I stared at the phone for several seconds and thought very hard about the last piece of Rita’s Tropical Chicken sitting there on the platter before I finally picked up my phone and answered. “It’s me,” Deborah said. “I need a favor.” “Of course you do,” I said, looking at Cody as he pulled a large helping of Thai noodles out of the serving dish. “But does it have to be right now?” Debs made a sound somewhere between a hiss and a grunt. “Ow. Yeah, it does. Can you pick up Nicholas from day care?” she said. Her son, Nicholas, was enrolled at a Montessori day-care center in the Gables, although I was reasonably sure he was too young to count beads. I had wondered whether I should be doing the same for Lily Anne, but Rita had pooh-poohed the idea. She said it was a waste of money until a child was two or three years old. For Deborah, though, nothing was too good for her little boy, so she cheerfully shelled out the hefty fee for the school. And she had never been late to pick him up, no matter how pressing her workload—but here it was, almost seven o’clock, and Nicholas was still waiting for Mommy. Clearly something unusual was afoot, and her voice sounded strained—not angry and tense as it had been earlier, but not quite right, either. “Um, sure, I guess I can get him,” I said. “What’s up with you?” She made the hiss-grunt sound again and said, “Uhnk. Damn it,” in a kind of hoarse mutter, before going on in a more normal voice, “I’m in the hospital.” “What?” I said. “Why, what’s wrong?” I had an alarming vision of her as I had seen her in her last visit to the hospital, an ER trip that had lasted for several days as she lay near death from a knife wound. “It’s no big deal,” she said, and there was strain in her voice, as well as fatigue. “It’s just a broken arm. I just … I’m going to be here for a while and I can’t get Nicholas in time.

Thus, the marriage counselor tells us, the husband should “understand” his wife and be helpful. He should comment favorably on her new dress, and on a tasty dish. She, in turn, should understand when he comes home tired and disgruntled, she should listen attentively when he talks about his business troubles, should not be angry but understanding when he forgets her birthday. All this kind of relationship amounts to is the well‑oiled relationship between two persons who remain strangers all their lives, who never arrive at a “central relationship,” but who treat each other with courtesy and who attempt to make each other feel better.

I peeled off one of the pieces of toilet paper from the roll Stinkera gave me, and wiped myself with it. The empty guacamole dish behind the counter magically filled up with tasty guacamole. “Seems like that might not have been the best use of the magic toilet paper,” said Annabeth.

The Germans had a word for everything – a word that could be very focused, very specific, because it could be constructed for a precise set of circumstances. They even had a word, it was said, for the feeling of envy experienced when one sees the tasty dishes ordered by others in a restaurant and it is too late to change one’s own order. Mahlneid, meal envy, she believed that was the word – if it existed at all. People invented German composite nouns as a sort of parlour game, and most of them would never catch on – though some must, sometimes. For every word there was a first user, an ur-speaker; that was how language developed: somebody considered a particular word right for a particular moment, and began to use it. Mahlneid could well catch on because many are bound to have felt that sort of envy as the waiter carries the dishes of others, gorgeously tantalising, past their own table; many might be expected to welcome that particular word.

Y'know... after that other dish a minute ago, this one tastes especially... I dunno... homey. It's a dish with a real human feel to it." "I see monkfish meat, skin, fins and- HM?! Kogiku squash... Tachikawa burdock... and Akasuji daikon!" "Y-yes, sir! All of those are veggies you can find in my hometown. I wanted to show in my dish how good the veggies in my hometown are, so I tried a lot of different combinations... but curry spices are really powerful, and they didn't go well with a lot of the veggies' natural sweetness or bitterness. I was stumped for a good long time, until I had the sudden thought that I could do a dobujiru for my dish. The monkfish liver in dobujiru could be a kind of bridge, allowing me to make the best of the curry spices while at the same time retaining all the natural tastiness of the veggies And besides, I, um... I've handled monkfish since I was little anyway." "Really?" "I wanted to make a curry that reflected all the best of my hometown... right down to the taste and smells!

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!

What an impact! Wrapped together in strips of piecrust... ... the two distinct layers of stuffing each amplify the deliciousness of the other! The top layer is a chicken mousse! Tender, juicy cooked chicken... ... put through a food processor with heavy cream and seasonings until it was a silky-smooth puree! Its thick yet gentle savory flavor, accented with a touch of sweetness, slides across the tongue like satin! And the bottom layer is a beef meat loaf! Its flavors are perfectly paired with both the creamy chicken mousse and the demi-glace. What a frighteningly defined dish!" "Okay, but he used convenience store food for all that?! There's no way it could be that delicious..." "Oh, but it is. His skill elevated the ingredients to new heights." "Um, i-it really wasn't all that much. All I did was, well... To give the chicken mousse a more luxuriant texture, I carefully mixed in some egg whites beaten into a stiff meringue... And then added a little mushroom paste (Duxelles) to boost its richness. Canned mushrooms have a mild funk to them, so to get rid of that smell, I minced and sautéed them until nearly all their moisture was gone. I also reduced some red wine as far as I could, leaving behind just its umami components, and added that to the demi-glace. It isn't the best, but I had only cheap ingredients to work with. What about that isn't "all that much"?! "The main common ingredients he used were a precooked hamburger patty, chicken salad and a frozen piecrust. They're prepackaged foods anyone can buy, designed to be tasty right out of the box. In other words... They're average foods with completely average flavors! Use them as they are and you'll never pass this trial! Out of all of them, he singled out the ones that could stand up to haute cuisine cooking... ... and melded them together into a harmonious whole that brought out their best qualities while eliminating anything inferior! It's a level of quality only someone of Eishi Tsukasa's skill could reach!

The author of HookedToCook.com, Catlin Turner is a Professional Chef and HomeMaker. Her expertise in Cooking and food brings immense value to its readers detailing the best Recipes, Guides and Kitchen Accessories to create Delicious Dishes possible. HookedToCook.com narrows down the search for new or experienced Chef or HomeMakers for a perfect blend of tasty, delicious and perfectly cooked food for their loved ones through our Cooking Recipes, Tips and Kitchen Accessories required for the proceedings.

The situation as far as love is concerned corresponds, as it has to by necessity, to this social character of modern man. Automatons cannot love; they can exchange their “personality packages” and hope for a fair bargain. One of the most significant expressions of love, and especially of marriage with this alienated structure, is the idea of the “team.” In any number of articles on happy marriage, the ideal described is that of the smoothly functioning team. This description is not too different from the idea of a smoothly functioning employee; he should be “reasonably independent,” co-operative, tolerant, and at the same time ambitious and aggressive. Thus, the marriage counselor tells us, the husband should “understand” his wife and be helpful. He should comment favorably on her new dress, and on a tasty dish. She, in turn, should understand when he comes home tired and disgruntled, she should listen attentively when he talks about his business troubles, should not be angry but understanding when he forgets her birthday. All this kind of relationship amounts to is the well-oiled relationship between two persons who remain strangers all their lives, who never arrive at a “central relationship,” but who treat each other with courtesy and who attempt to make each other feel better.

Carrot, Ginger and Turmeric Soup Prep Time: 10 minutes Cooking Time: 30 minutes Servings: 4 persons Ingredients 1 ½ pounds carrots, chopped roughly 2 tablespoons vegetable oil 2 sticks celery, chopped roughly 1 onion, chopped roughly 1 bay leaf 2 teaspoons turmeric 1 ¾ pint vegetable stock 1 - 2-inch piece of fresh ginger, peeled and sliced thin 2 cloves garlic, sliced thin For serving 4 scallions, sliced 4 teaspoons sesame oil Handful coriander, chopped 1 green chili, chopped 2 teaspoons lime juice Directions Add the oil to large pot and heat. Once hot drop in the celery, onion, bay leaf and carrot stir together and cook for 10 minutes. Next, stir in the turmeric, ginger and garlic cooking for a further 5 minutes. Now pour in the stock, stir and heat until it begins to boil. Turn down the heat and cook on low for 15 minutes or until the carrots become soft. When ready take out the bay leaf and remove from the heat to cool slightly. Place the soup mix into a blender or you have a stick blender use this. Pulse or blend until it becomes creamy and smooth, then return to the stove to reheat. Place the serving ingredients into a dish and mix together. Add the soup to the serving dishes and sprinkle over the garnish. Serve and enjoy.

Leaving dishes unwashed is unacceptable, because food remains rot, smell and attract flies. It also makes dishes turn dark over time.