Textures Famous Quotes

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!

I HAVE ALWAYS BEEN most interested in the question of what makes a house a home. What are the elements that move a house beyond its physical structure and provide the warmth that we all crave? In my fifteen years as a designer, I’ve come to understand that the answer is simple: It is about surrounding ourselves with things we love. (...) And in this case, the beauty comes from the owners’ love of books. Books are beautiful objects in their own right—their bindings and covers—and the space they fill on shelves or stacked on coffee tables in colorful piles add balance and texture to any room. And just like any other part of a home, books require maintenance: They need to be dusted, categorized, rearranged, and maintained. Our relationship with them is dynamic and ever changing. But our connection to them goes beyond the material. In each house we visited, the libraries were the heart of the home, meaningful to the collectors’ lives. In this book, we tried to capture what they brought to the home—the life and spirit books added. Some subjects have working libraries they constantly reference; others fill their shelves with the potential pleasures of the unread. When we visited the homes, many people could find favorite books almost by osmosis, using systems known only to themselves. (...) As we found repeatedly, surrounding yourself with books you love tells the story of your life, your interests, your passions, your values. Your past and your future. Books allow us to escape, and our personal libraries allow us to invent the story of ourselves—and the legacy that we will leave behind. There’s a famous quote attributed to Cicero: “A room without books is like a body without a soul.” If I suspected this before, I know it now. I hope you’ll find as much pleasure in discovering these worlds as we did.

It starts with a thwack, the sharp crack of hard plastic against a hot metal surface. When the ladle rolls over, it deposits a pale-yellow puddle of batter onto the griddle. A gentle sizzle, as the back of the ladle sparkles a mixture of eggs, flour, water, and milk across the silver surface. A crepe takes shape. Next comes cabbage, chopped thin- but not too thin- and stacked six inches high, lightly packed so hot air can flow freely and wilt the mountain down to a molehill. Crowning the cabbage comes a flurry of tastes and textures: ivory bean sprouts, golden pebbles of fried tempura batter, a few shakes of salt, and, for an extra umami punch, a drift of dried bonito powder. Finally, three strips of streaky pork belly, just enough to umbrella the cabbage in fat, plus a bit more batter to hold the whole thing together. With two metal spatulas and a gentle rocking of the wrists, the mass is inverted. The pork fat melts on contact, and the cabbage shrinks in the steam trapped under the crepe. Then things get serious. Thin wheat soba noodles, still dripping with hot water, hit the teppan, dancing like garden hoses across its hot surface, absorbing the heat of the griddle until they crisp into a bird's nest to house the cabbage and crepe. An egg with two orange yolks sizzles beside the soba, waiting for its place on top of this magnificent heap. Everything comes together: cabbage and crepe at the base, bean sprouts and pork belly in the center, soba and fried egg parked on top, a geologic construction of carbs and crunch, protein and chew, all framed with the black and white of thickened Worcestershire and a zigzag of mayonnaise. This is okonomiyaki, the second most famous thing that ever happened to Hiroshima.

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

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The animalcentric approach is not easy to apply to every animal: some are more like us than others. The problem of sharing the experiences of organisms that rely on different senses was expressed most famously by the philosopher Thomas Nagel when he asked, "What is it like to be a bat?" A bat perceives its world in pulses of reflected sound, something that we creatures of vision have a hard time imagining. Still, Nagel's answer to his own question-that we will never know-may have been overly pessimistic. Some blind persons manage to avoid collisions with objects by means of a crude form of echolocation. Perhaps even more alien would be the experience of an animal such as the star-nosed mole. With its twenty-two pink, writhing tentacles around its nostrils, it is able to feel microscopic textures on small objects in the mud with the keenest sense of touch of any animal on earth. Humans can barely imagine this creature's Umwelt. Ohviously, the closer a species is to us, the easier it is to do so. This is why anthropomorphism is not only tempting in the case of apes, but also hard to reject on the grounds that we cannot know how they perceive the world. Their sensory systems are essentially the same as ours.

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

And, insofar as the Freudian name for this radical negativity is the death drive, Schuster is right to point out how, paradoxically, what Sade misses in his celebration of the ultimate Crime of radical destruction of all life is, precisely, the death drive: “for all its wantonness and havoc, the Sadeian will-to-extinction is premised on a fetishistic denial of the death drive. The sadist makes himself into the servant of universal extinction precisely in order to avoid the deadlock of subjectivity, the “virtual extinction” that splits the life of the subject from within. The Sadeian libertine expels this negativity outside himself in order to be able to slavishly devote himself to it; the apocalyptic vision of an absolute Crime thus functions as a screen against a more intractable internal split. What the florid imagination of the sadist masks is the fact that the Other is barred, inconsistent, lacking, that it cannot be served for it presents no law to obey, not even the wild law of its accelerating auto-destruction. There is no nature to be followed, rivalled or outdone, and it is this void or lack, the non-existence of the Other, that is incomparably more violent than even the most destructive fantasm of the death drive. Or as Lacan argues, Sade is right if we just turn around his evil thought: subjectivity is the catastrophe it fantasizes about, the death beyond death, the “second death.” While the sadist dreams of violently forcing a cataclysm that will wipe the slate clean, what he does not want to know is that this unprecedented calamity has already taken place. Every subject is the end of the world, or rather this impossibly explosive end that is equally a “fresh start,” the unabolishable chance of the dice throw.”[6] Kant characterized the free autonomous act as an act that cannot be accounted for in the terms of natural causality, of the texture of causes and effects: a free act occurs as its own cause, it opens up a new causal chain from its zero-point. So, insofar as “second death” is the interruption of the natural life-cycle of generation and corruption, no radical annihilation of the entire natural order is needed for this—an autonomous free act already suspends natural causality, and the subject as such is already this cut in the natural circuit, the self-sabotage of natural goals. The mystical name for this end of the world is “the night of the world,” while the philosophical name is “radical negativity” as the core of subjectivity. And, to quote Mallarmé, a throw of the dice will never abolish the hazard, i.e., the abyss of negativity remains forever the unsublatable background of subjective creativity. We may even risk here an ironic version of Gandhi’s famous motto “be the change you want to see in the world”: the subject is itself the catastrophe it fears and tries to avoid.