Rice Quotes

Quotes tagged as "rice" Showing 1-30 of 56
“To you who eat a lot of rice because you’re lonely,
To you who sleep a lot because you’re bored,
To you who cry a lot because you are sad, I write this down.

Chew on your feelings that are cornerned like you would chew on rice.
Anyway, life is something that you need to digest.”
Chun Yang Hee

“My eyes were closed, they're open now”
Damien Rice

Anne Rice
“I am such a bad girl," she thought. Yet...”
Anne Rice, Beauty's Punishment

“I like rice. Rice is great if you're hungry and want 2000 of something. ”
Mich Ehrenborg

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!

Yuto Tsukuda, 食戟のソーマ 5 [Shokugeki no Souma 5]

S.K. Ali
“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.”
S.K. Ali, Hungry Hearts: 13 Tales of Food & Love

“Marsha: I miss Mother and Daddy so much...sometimes worse than others. My mind goes back to when Jeannie and I were children. It was during the Great Depression. We lived on the farm. Every night---we sat down by the light from a kerosene lamp---we sang hymns, Mother and Daddy took turns reading the Bible---and then each one of us said prayers.

Daddy didn't like rice at all....But during the Depression.....that's what we had.....and Daddy learned to eat rice---AND HE LEARNED TO LOVE IT. Then, for the next almost 50 years that he lived.....he wanted to eat rice almost every day!

It's 'funny' how things work out......”
Carolyn Bass Watson Dickens, Mother of Marsha Carol Watson Gandy

The salmon is perfectly cooked. The trace amounts of sugar contained in the wheat flour have combined with the butter in a chemical reaction that's creating a wonderful fragrance. It was all fried together for precisely the right amount of time to create a superb Meunière."
"The squid liver was quickly sautéed in a dollop of butter as well, taking a bite of that with the Meunière is sublime! The butter's flavor gently wraps around the salty and pleasantly bitter taste of the liver, giving it a beautifully mellow body."
"He added pomegranate seeds and tonburi to the soy sauce marinated roe! Those three completely disparate flavors meld into a seamless whole thanks to butter! Not only does it have an amusing texture, the roe doesn't have its typical greasiness either!
"
*Tonburi, also called land caviar, is the seeds of the summer cypress plant. It's texture is similar to caviar.*
He's used mounds of butter in so many different facets of the dish, but it somehow hasn't made the flavor heavy at all. The secret to that lies in the bed of special sushi rice hidden underneath the seafood!
"This sushi rice was made not with vinegar but with orange juice and lemon juice!"
"So that's why he was squeezing that mountain of oranges!"

Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

What intense deliciousness! Both the tender chicken meat and its light juices are soaked in rich and creamy egg! The inside of the meat is still tender, while the outer skin is crisp and robustly flavorful! It was cooked in a way perfect for taking advantage of the luxury Jidori chicken's qualities!
The sauce is a simple one of eggs and cream seasoned with a bit of salt and pepper and heated to a thick creaminess in a hot water bath. With a touch of turmeric to give it a pleasingly vibrant yellow color, it's become a thick and creamy scrambled-egg sauce! Floating in it are crumbles of specially made rice crackers! Freshly steamed rice, sesame oil, minced squid and a pinch of salt were thoroughly combined, molded into thin rounds and then toasted to crispy perfection.
"The layered textures of the crunchy yet creamy sauce play amazingly off of the tenderness of the chicken!
"
Chicken, egg sauce and rice crackers! Those three things do technically make this a chicken-and-egg rice bowl!
Yuto Tsukuda, 食戟のソーマ 30 [Shokugeki no Souma 30]

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!

Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

It goes without saying that the meat is tender...
... but the generous helping of minced onions on top just whets the appetite further!

And this full-bodied flavor... red wine? After searing the steak, he must have added red wine to the remaining meat juices and caramelized the onions in the resulting sauce!"
"Not only that, the sauce was beautifully thickened with potato starch! It wraps around both the meat and the rice so perfectly, it's amazing!"
"And tying it all together is the flavor of scorched soy sauce! Even char was used as a seasoning to deepen the flavor!
He made this special, unforgettable sauce building upon the onions that are so critical to a true Chaliapin Steak!"
"Both the meat and the sauce have strong, solid flavors...
yet the more I eat, the hungrier I get. In fact, it almost feels like I could eat this bowl endlessly! Why?
Is there some other secret hidden in this dish?"
"Yep! That trick is in the rice.
I added in some handmade pickled-plum mix to it.
It's crisp plum-seasoned rice!"
"Aha! So that's it!
That brisk aftertaste that encourages another bite is pickled plum!"
The tender, fragrant steak...
the beautifully thickened, perfect sauce...
and the fresh, tartly flavored plum-seasoned rice.

Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

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!”
Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

I can smell the pungent scent of garlic and soy sauce coming from the eggs...
... almost as if they had been grilled!
But... the eggs are still raw!
How could he...?

It was then! When he slid the eggs across the heated oil in the skillet in that quick flip. Was that enough to infuse the raw egg with all the flavor of the seasonings?!"
"?! Wait, you can do that?"
"Heck no! If you're even the slightest bit too slow, you end up with a skillet full of half-cooked scrambled eggs."
"I've got about one second to cram all that flavor into the raw egg. And to do that, cheapo bland eggs are a better choice than high-end eggs with a strong flavor.
Can you even imagine it? All that thick, raw egg...
... practically bursting with the flavor of sesame oil, garlic, and roasted soy sauce.
Go on, try a bite. Then you'll understand.
Don't let it get cold.
DIG IN."
The scent of garlic and roasted spring onion...
So heavy, it's just this side of being so much you could choke.
The thickness of it all strokes the tongue.
With each bite...
... the roasted soy sauce mixes with the rice...
... while the raw egg...
...slides slickly down the throat.

Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 1

But more than that, what's up with this rice?! It's mellow and mild, without the first hint of any vinegary tang!
This isn't your normal sushi rice!"

"Exactly! For this recipe, I used red vinegar.
The vinegar used in sushi rice is typically rice vinegar made from a blend of rice and wheat or corn that is fermented. But red vinegar is made from fermented sake lees!
By the time
Edomae sushi- sushi as we know it today- first became popular in the 1820s, red vinegar was already a condiment...
But since the brewing and aging process can take up to five or six years, it has become a luxury vinegar in the present day

Isn't that right, Senpai?!"
"You are correct!"
Oh, I get it! Because of how it's made, red vinegar has less sugar and a mellower flavor! Plus, mixing it with rice won't make the rice as tough, leaving the finished sushi rice soft and fluffy!
But that also makes balancing the flavors of the sushi rice and its toppings a much more delicate task.

Yuto Tsukuda, 食戟のソーマ 26 [Shokugeki no Souma 26]

“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.”
Yuto Tsukuda, 食戟のソーマ 5 [Shokugeki no Souma 5]

“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!

Yuto Tsukuda, 食戟のソーマ 36 [Shokugeki no Souma 36]

The moment I put it in my mouth and bit down...
... an exquisite and entirely unexpected flavor exploded in my mouth!

It burst across my tongue, rushed up through my nose...
... and rose all the way up to my brain!"
"No! It can't be!"
"How is that possible?! Anyone with eyes can see there's nothing special to that dish! Its fragrance was entirely inferior to Asahi's dish from the get-go!"

"That there. That's what it is. I knew something wasn't right."
"Asahi?"
"Something felt off the instant the cloche was removed.
His dish is fried rice. It uses tons of butter, soy sauce and spices.
Yet it hardly had any aroma!"
"Good catch. The secret is in one of the five grand cuisine dishes I melded together...
A slightly atypical take on the French Oeuf Mayonnaise. ."
"Ouef Mayonnaise, or eggs and mayonnaise, is an appetizer you can find in any French bistro. Hard-boiled eggs are sliced, coated with a house-blend mayo and garnished with vegetables.
Though, in your dish, I can tell you chose very soft-boiled eggs instead.
Hm. Very interesting, Soma Yukihira.
He took those soft-boiled eggs and some homemade mayo and blended them into a sauce...... which he then poured over his steamed rice and tossed until each and every grain was coated, its flavor sealed inside!
To cook them so that each individual grain is completely covered...
... takes incredibly fast and precise wok handling over extremely high heat! No average chef could manage that feat!
"
" Whaaa?!
Ah! It's so thin I didn't notice it at first glance, but there it is, a very slight glaze!
That makes each of these grains of rice a miniature, self-contained Omurice!
The moment you bite into them, that eggy coating is broken...
... releasing all the flavors and aromas of the dish onto your palate in one explosive rush!"

No wonder! That's what entranced the judges. That sudden, powerful explosion of flavor!
"Yep! Even when it's served, my dish still hides its fangs. Only when you bite into it does it bite back with all it's got.
I call it my Odorless Fried Rice.
Yuto Tsukuda, 食戟のソーマ 36 [Shokugeki no Souma 36]

This hollandaise sauce that's been generously drizzled over the whole dish... I can taste yuzu kosho and soy sauce in it.
That's a decidedly Japanese twist on a typically very European sauce!
The heavy savoriness of thick sliced pork grilled to a crusty golden brown...
... balances perfectly with the briskly tart
Shio Konbu seaweed and shiso leaves mixed into the rice!
Then there's the centerpiece of his dish, the tempura egg! It's crispy on the outside and delectably soft and gooey on the inside!
Instead of freezing it, he must have poached the egg before deep-frying it this time!
The whites are unbelievably tender, and the soft-boiled yolk is so creamy you might not believed it's cooked!
To batter and deep-fry a poached egg that delicate without crushing it...
... you'd need skill and a touch bordering on the superhuman!
Just how much has he trained?! How hard has he practiced...
... to make this single dish?!

"Sure does take you back, doesn't it? This Eggs Benedict.
I switched the muffin out for some seasoned rice, a family-restaurant staple.
Then there's the poached egg that I deep-fried. Pork chops for the bacon. Japanese-style hollandaise sauce.”
Yuto Tsukuda, 食戟のソーマ 36 [Shokugeki no Souma 36]

Matt Goulding
“We need a landing pad for all this rice wine, so we order the only food they serve in this joint: chunky miso from Wakayama, purple piles of pickled plums, and a strangely delicious cream cheese spiked with sake that pairs perfectly with nearly everything we pour.
Nihonshu sneaks up on you. It goes down gently, floral and cold, coating your throat in the most positively medicinal of ways. There is no recoil, no heartburn, no palpable reminder that what you're drinking is an intoxicant- just gentle sweetness and the earthy whisper of fermentation.”
Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

Matt Goulding
“Rice is sacred to the Japanese people," he says. "We eat it at every meal, yet we never get tired of it." He points out that the word for rice in Japanese, gohan, is the same as the word for meal.
When he finally lifts the lid of the first rice cooker, releasing a dramatic gasp of starchy steam, the entire restaurant looks ready to wave their white napkins in exuberant applause.
The rice is served with a single anchovy painstakingly smoked over a charcoal fire. Below the rice, a nest of lightly grilled matsutake mushrooms; on top, an orange slice of compressed fish roe. Together, an intense wave of umami to fortify the tender grains of rice.
Next comes okoge, the crispy rice from the bottom of the pan, served with crunchy flakes of sea salt and oil made from the outside kernel of the rice, spiked with spicy sansho pepper. For the finale, an island of crisp rice with wild herbs and broth from the cooked rice, a moving rendition of chazuke, Japanese rice-and-tea soup. It's a husk-to-heart exposé on rice, striking in both its simplicity and its soul-warming deliciousness- the standard by which all rice I ever eat will be judged.”
Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

Matt Goulding
“First, a sizzling stone, the same one Toshio introduced to Ducasse years back. Today it's filled with rice and ginger juice and baby firefly squid, which crackle wildly as he tosses it all like a scalding salad and pushes it over to me. The squid guts coat the rice like an ocean risotto, give it body and funk, while the heat from the stone crisps the grains like a perfect bibimbap.”
Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

Jessica Tom
“People forget that saffron is the backbone of a flower," he said, still sniffing. "They get so preoccupied with saffron's cost that they forget what saffron really is."
"My boyfriend used to study crocuses in college," I said, unsure where the conversation was going, but determined to set it on stable ground. 'He harvested the strands for a pilot dining hall program, but gave me the best ones to cook with."
"A match made in heaven."
"Yeah," I said. "He's great..." But we weren't here to discuss my love life. What were we here to discuss?
"And what did you make with the saffron?" Michael Saltz asked.
"My specialty is a rice stew with ginger and flounder." He had brought the conversation back to food and I felt more at ease.
"Like a paella?"
"No, not like a paella. I don't use shellfish, because..."
"Oh, right, allergic! Yes, how could I forget?"
He had an excellent memory. Or maybe just for me.
"It has an Asian flair," I continued. "The saffron adds a taste of the sun. You have the pillowy sea element of the flounder and the earthiness of the rice, and I think the farminess of the saffron- that rustic, rough flavor- brings the dish together.”
Jessica Tom, Food Whore: A Novel of Dining and Deceit

Elizabeth Acevedo
“I lift the pot lids and see that I've made a fragrant yellow rice with cilantro. Somehow, black-eyed peas found their way into the rice, but I can tell from the smell that it works. The chicken looks juicy, and smothered in onions, it's cooked perfectly without a thermometer. The green salad with a spinach base is crisp. Not a complicated meal, but one made for comfort.”
Elizabeth Acevedo, With the Fire on High

Roselle Lim
“Yin-yang fried rice was a feast for the eyes and the senses. Swirls of cream contrasted with an orange tomato sauce to form the iconic pattern. Underneath the sauces lay a bed of yang chow fried rice containing a bounty of minced jewels: barbecued pork, Chinese sausage, peas, carrots, spring onions, and wisps of egg. Slices of white onions and pork emerged from the tomato sauce while shrimp and sweet green peas decorated the cream.”
Roselle Lim, Natalie Tan's Book of Luck and Fortune

Roselle Lim
“First, I placed the clean snapper on a bed of aluminum foil sprinkled with sea salt and olive oil. I then stuffed the tomatoes, garlic, onions, and coriander into the belly of the fish before sewing it shut. The first time I'd tasted this, the snapper was skewered and turned over open flames. To accompany it, I'd drunk the sweet juice from young coconuts cut with machetes, taken off the very trees above us. Now that I was back to apartment living, I had to modify the recipe and grill the fish in a closed packet. The texture of the skin wouldn't be as crisp, but the flesh would be even more tender. If I had thought Celia preferred the crisp texture, I would have fried it with the stuffing mixture served on the side.
The fish was ready to be baked. I prepared sinanag, Filipino garlic fried rice, to accompany the fish: jasmine rice, smashed garlic cloves, sea salt, and a sprinkle of vegetable oil.”
Roselle Lim, Natalie Tan's Book of Luck and Fortune

Roselle Lim
“The gray shells of the shrimp gleamed like smooth pebbles in a stream. Ten minutes before the guests arrived, I would submerge them into a hot bath of clear soda accented with slices of ginger. I watched and waited, checking for when the shells turned coral. The soda enhanced the natural sweetness of the shrimp. This dish would be the last to be cooked because of its short cooking time.
I also prepared a batch of scented jasmine rice. Every Chinese meal was accompanied by the requisite rice or noodle staple.”
Roselle Lim, Natalie Tan's Book of Luck and Fortune

“Tadokoro, what's your favorite kind of bowl?"
"Um, I-I don't know if it's a bowl, per se, and I know it's not made with meat...
... but at home we'd grill scallops on a hibachi grill. When the shell popped open, we'd put a little butter and soy sauce inside...
and then we'd put it all over fresh, hot white rice. It was really yummy!”
Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

The spinach affects a lot! Its mild bitterness adds depth to the flavors surrounding it. It is highly nutritious, and its green color is a pleasing contrast to the golden-brown crust. But most of all...
... when wrapped around the salmon, it condenses and accentuates the fish's savory goodness!
"
"Oh yeah! I thought I tasted a hint of bitterness when I took a bite. So that was the spinach!
That bite of bitterness made the sweet and mellow flavor of the salmon's oil stand out even more!”
Yuto Tsukuda, 食戟のソーマ 19 [Shokugeki no Souma 19]

“He carefully grilled the pike over an open charcoal brazier before steaming it together with the rice! Detailed touches like this give the fish a richer flavor and fragrance, which then soaks into the rice!
The pike itself is extraordinary! The first touch on the tongue is a strong salty flavor, but hidden underneath is a deep umami undercurrent with a fluffy, savory fragrance that spreads through the mouth with every bite!”
Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

Stacey Ballis
“At seven, Liam runs out to pick up some food for us. Her returns forty minutes later with seventy pounds of Chinese food from Orange Garden. "I didn't know what everyone liked. Plus none of us had lunch." He shrugs, unpacking egg rolls, pot stickers, barbecue ribs, pork lo mein, vegetable fried rice, sesame chicken, beef and broccoli, ma po tofu, cashew chicken, shrimp with peapods and water chestnuts, combination chow fun, and mushroom egg foo young. White rice, plenty of sauces, and about forty-two fortune cookies. A six-pack of Tsingtao beer.”
Stacey Ballis, Recipe for Disaster

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