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Best Served Hot

Book by Amanda Elliot · 35 quotes · Seasonings, Jewish Food, Flavors

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Best Served Hot Quotes

“His hand beneath mine was warm, large enough where mine didn't cover nearly all of it, his skin soft and his bones hard ridges that tensed at the touch of my skin. What are you doing? I thought furiously at it. My lips opened to say sorry, and I went to pull my hand away, but before I could do either of those things, his hand flipped over, our palms meeting as he threaded his fingers through mine. It was like when I was a freshman in high school and held a boy's hand for the very first time. The touch of his skin on mine made me tingle all the way up my arm, and the way he squeezed my hand, reassuringly but also firmly, as if to say, this is the way I'd squeeze around your nipple or cup your ass to press you up against me.”

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“I spun around, and now heat throbbed all through me from my chest down between my legs, because we were front to front, and my eyes met his with a spark that sizzled, and his voice was husky as he said, "We might die in here." There are worse places to die, I thought, nestled against his chest, and then I said it out loud. I could feel rather than hear his laugh. And then I was looking up at him, and he was looking down at me, and he asked the question with his eyes, and I answered it, and he bent down, and I lifted my chin and then we were kissing. Kissing. I was kissing Bennett. His lips were soft against mine at first, gentle, exploring. But I craved more. I wrapped my arms around his shoulders and pulled him closer, kissed him harder, parted my lips and let his tongue slip inside. I was kissing Bennett. He made a little noise deep in his throat, a growl or a purr, as he slid his hands down my body to my waist. They touched the exposed slice of skin between my blouse and skirt and God that flash of tingly heat made me gasp. Made me want more. Made me want him. "Julie." My name was a plea. I answered him with another kiss, curled myself into him so tight I didn't know if I'd be able to untangle myself from his warm skin and soft curls and the gentle flex of his biceps as he held tight to me. I didn't want to, though. I wanted to wrinkle that pressed button-down, slip my hand beneath it and trace the divot running down his back, bite his earlobe and feel him shiver.”

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“And suddenly he was by my side and I was standing and he was ducking down to kiss me. Our lips met with a gentle thrill down the back of my neck. This wasn't a fiery kiss, one that foretold clothes tearing and fuck mes. It was a soft kiss, a sweet kiss, one that brought with it promises of waking up next to each other every morning and him bringing me chicken soup when I was sick and me slowly stealing all of his hoodies because they smelled like him. I pulled away and nestled my cheek into his shoulder. He leaned his head down and pressed a kiss to my forehead. "Does this mean you're my boyfriend now? However high school that sounds." "It means I'm your boyfriend," he said. "Does it mean you're my girlfriend? Do you want me to write a note where you can check off the yes or no box?" This next kiss melted me. Now came the clothes tearing, the sweeping of plastic plates off the table, the gasping as he bent over me and I but his earlobe and he groaned into the curve of my neck. Who needed pastries? This was better than any dessert.”

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“The waitress showed up then with our order, and we had to set to arranging our table so that none of the appetizers fell off. I wouldn't want to have lost any of the crunchy cucumbers marinated in a sweet, tangy vinegar, not quite long enough to become pickles but long enough where they weren't cucumbers anymore, or a single bite of the candied pork belly, rich and marinated in sticky sweet soy sauce, tucked in between pillowy buns and scattered with the crunch of peanuts. Alice pushed the third appetizer, which had only been called Fried Eggplant on the menu, toward me. "Eat this." I obeyed, closing my eyes to focus. The thin sticks of Chinese eggplant crunched with breading on the outside and melted creamy smooth in my mouth on the inside, made even better with a swipe of the silky, mild tofu sauce coating the bottom of the plate. Every time I when I was starting to feel like it was too rich and I might need a break, my tongue would hit a sprinkle of tart black vinegar and reset the richness levels. "Heaven.”

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“Out marched a woman carrying a plate. I didn't see what was on the plate at first, because I knew this woman. She was short and dark-haired, with rosy cheeks and shiny gold Converses that sparkled beneath the ceiling lights. I'd seen her wearing those same gold Converses on TV. My brain short-circuited a little as she kept on marching toward our table, and I saw what she was holding on her plate. It was some sort of twisted pastry with cherries and chocolate sauce forming... hearts all over the plate. And just one dainty fork. Oh. Oh no. She set the plate on our table with a wide smile. "I hear it's a special day for you, and I wanted to bring you this babka beignet on the house. Happy anniversary!" Oh my god. I couldn't believe I had to lie to Chef Sadie Rosen.”

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“I panted as he pulled me back through the entryway, hands on my waist, kissing the whole way, and collapsed backward onto the gray leather couch, which felt softer than my skin. I fell on top of him, straddling his lap. He kissed his way down my neck and across the collar of my blouse, leaving a trail of fire behind. "Enough of that," I panted, ripping my shirt over my head. Thank goodness I'd worn a decent bra today---blue satin with a bow in the middle, not frayed or torn anywhere. He eyed it with a growl of approval, but maybe it wasn't a growl for the bra at all, because a moment of fumbling over my back and---pop---I shook off my now unfastened bra. "And to think you didn't like me at first." He drank me in unabashedly, his eyes roaming from belly to breasts to nose to eyes, and each inch his eyes traveled made me feel more and more powerful. Like I could go anywhere, do anything. Except all I wanted to do was right here. I ground against him, feeling his cock already hard and strong under his zipper. "Who says I like you now?" He gasped and pulled me tighter onto him. "If this is what you do to people you don't like, what do you do to people you do like?" I silenced him with another kiss as I rubbed up and down him again. Now my own sex was throbbing, and I sucked in a breath with every movement. I kept moving up and down as he kissed my breasts, tongue tracing lightly over each nipple. When I couldn't take it anymore, I tumbled to the side, lying down on the couch and pulling him on top of me. Because his was an expensive couch and not the cheap one my old roommate had bought at Ikea, there was plenty of room for us to writhe without making me feel like I might topple off the edge. He went down to kiss my breasts again... and kept going. His tongue slid down my stomach, did a lazy circle around my belly button. I clenched my teeth, holding back a beg for more as he slowly, slowly, way too slowly unzipped my skirt and tugged it down. I kicked it off, along with my underwear, when he reached my knees, nearly clipping him on the ear. When I felt close to the edge, I reached down and pulled him up. My hand moved down and took over, zeroing in on just the right spot on my clit. It didn't take long. I shuddered against his shoulder, biting back a cry, then wondered why I was biting it back and let it out. Breathing hard, my head collapsed back into the cushion. I was a little worried that now post-orgasm clarity would descend upon me and be like, What the hell are you doing, Julie? but the post-orgasm clarity seemed to approve. With a wink and a nudge, it made me pull away, and the desire roared back inside me. "That's why it's great to have a clitoris," I told Bennett. "Multiple orgasms.”

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“Even though we had ordered light, ordering light for a food reviewer meant ordering a roughly normal amount of food. We noshed first on flaky biscuits that melted in my mouth when slathered with a combination of sweet cream butter, smoky bacon butter, and a spicy drizzle of local honey infused with chiles. Then on a salad, crunchy chunks of iceberg and romaine bathed in a coconut-lime vinaigrette, studded with chunks of roasted squash, sunflower seeds, and crispy pork belly that melted into bacon fat on my tongue.”

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“I knew there would be a talk coming, but obviously we couldn't let the food get cold. Or warm, in the case of the tuna tartare with benne seeds I finally got to compare to Jada Knox's review. It really did taste a little bit like coffee, which, contrasted with the cold, clean chunks of tuna and hits of acid, was the perfect mellowing factor. The red stew, with a tender chicken thigh nearly falling apart in the spicy, sharp broth, was both hearty and exciting, the bland, fluffy fufu it was served over the perfect contrast. And the curried goat with roti and crispy potatoes? The whole fried red snapper with jerk seasoning? All the contrasts of flavor and texture made me want to eat and eat and eat until I burst.”

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“Grapefruit isn't usually my favorite fruit, even in the citrus family," he said, thoughtful. "But this is something else." He was right. It should have been a simple, maybe even boring dish: grapefruit shaved ice, with thin slices of candied grapefruit and mint leaves on top, all heaped into a frozen grapefruit skin. "I think the word you're looking for is transcendent." Somehow the dish was a thousand times greater than the sum of its parts. Each bite of ice literally melted away in my mouth, transforming into something luscious and concentrated, something that brought me right back to being a little kid in my mom's lap, asking for a spoonful of the grapefruit half she'd sprinkled with sugar. But even better. And it was beautiful, too. I was already imagining the way the miniature shards of ice would glitter in my photo, the way the crystallized grapefruit slices would shine like jewels, how the green shreds of mint would keep it from looking too much like something you'd want to wear around your neck.”

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“If you don't try the shaobing with Cubano pork today, you're missing out," I said. "It's just an explosion of flavor. The pork is tender and practically falls apart in my teeth, and the pickles add a nice vinegary crunch against the meatiness of the pork and ham and the richness of the cheese. And that structure! I'll never be able to eat a Cubano sandwich on ordinary bread again, not after the flaky crunch of the shaobing. I hope you caught the steam that billowed out when I took that bite. I'd bathe in it.”

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“Bennett. Without. A. Shirt. My breath hitched in my throat, jaw dropping the way Bennett had dropped his wet button-down on the scuffed linoleum floor. He had his arms over his head, preparing to put them through the sleeves of the T-shirt, which left his long, lean torso on full display. A thin coating of soft brown-blond hair dusted his pecs and traveled down his stomach in a line. At least it looked soft. Obviously, I wouldn't know without running my fingers over it, following the line it made down his stomach and into his jeans, over his...”

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“I'd have no problem describing the ceviche in words. Raw sea bass, firm and gleaming and presenting just a little resistance to my teeth, marinated in an explosion of sour citrus and ripe garlic and crunchy onion, chile peppers sparking heat on my tongue. The fierce citrus cooked the fish in a way that allowed the essence of the fish to shine through along with the marinade, untouched by fire. To soothe the intense flavors of the ceviche, it was served alongside a simple mashed sweet potato and crunchy pieces of giant corn that tasted like a purer corn chip. We also noshed on maki rolls filled with eel and cream cheese, a strange combo of fat and fat that somehow worked, a salad of pickled sunchokes, some charred octopus with yucca root.”

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“Hand-holding, hot. It felt like I was in middle school again. But Bennett traced every inch of my skin, fingers skimming from my wrist up my palm, learning my life lines and my love lines, rubbing each finger from root to tip. My breath caught in my throat as his thumb rubbed an oval into my palm, sending tingles shooting up my arm. Muscles strained in my neck with the effort to keep looking forward as he raised my hand slowly, gently, to his lips and grazed the back of it with a kiss.”

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“Like most normal people, I didn't have any M.F.K Fisher quotes memorized. So I selected one of her books at random---well, not random, the one that looked the least valuable---and flipped to a random page. Hoping I'd find something beautiful but decidedly unsexy, maybe about the smell of a mushroom farm or boxes of durian. Where my eyes landed: Sharing food with another human being is an intimate act that should not be indulged in lightly. Thanks a lot, Mary Frances Kennedy.”

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“The bread was earthy and chewy, crunchy on the bottom and meltingly soft on top, and rather than rubbing the bread with tomato as in a traditional pan con tomate (yes, I'd done my research), the raw tomato had been shredded and mashed and spread on top, a cool, sweet, tangy contrast to the bread. A hint of garlic spoke up in the back of my throat; anchovies whispered underneath, the salt and the brine making everything else taste sweeter.”

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“The waiter arrived with our entrées. Because we'd "ordered light," there were also only two of these. A firm whitefish with crispy skin that glistened under the light and shattered between my teeth, nestled atop a smooth, creamy carrot-ginger puree, luscious with just the right amount of butter (a lot). Roasted carrots, yellow and purple and orange but always caramelized on the outside added pops of sweetness and texture, and candied ginger was sprinkled on top, providing some spice and some chew. I was sad when it came time to move on to the second entrée, but it cheered me right up. A pasta that had clearly been made here, thick strands that were tender but with a chew to them, bathed in a sauce of coconut milk and garlic and ginger and chiles. I could've slurped this pasta down all on its own, forever, but the buttery chunks of shrimp and crunchy bits of okra scattered throughout made for most welcome diversions. Okra seeds popped with relish on my tongue.”

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“The strong urge to give her the biggest hug I possibly could swamped me. But then our entrées came, and sorry, Alice, but they smelled so good I only wanted to hug them. Which I did not do, because then they'd be all over my shirt and not in my mouth. Which was the only place I wanted the beef roll, tender shreds of beef braised in garlic and ginger and soy sauce all chopped up and snuggled tightly inside a flaky, oniony, tender scallion pancake. The effect was something like beef Wellington, but better. Alice and I gobbled it down, using our fingertips to scrape up the last few flakes of pancake in the hot, peppery sauce. Then we turned to the other dish. "Is this... a doughnut sandwich?" Alice asked, cocking her head and blinking. "Yes," I said with relish. Alice's entire face lit up. "Excellent." And it was. From the outside, it looked like any normal glazed doughnut, shiny with hardened sugar and puffy from the heat. But the chef had sliced it down the middle and filled it with the most delightful combination of ingredients: a salty, savory aged prosciutto-like ham that melted in my mouth; little bits of tart, sweet pickled pineapple, leaves of grassy cilantro. Together, when they came into contact with the sweet, fluffy doughnut, everything crashed into a bite that was sugary and crunchy and tart and spicy and bright, so bright.”

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“We both went in for a bite, our spoons clinking against each other over the wide blue bowl. I understood his hesitation because the combination of ingredients inside just seemed so bizarre: soft pearls of earthy quinoa formed the base, mixed with chewy bits of slab bacon, avocado, bananas, and Brazil nuts. I popped the spoonful into my mouth and chewed, expecting these ingredients to clash with one another. But they didn't. They sang together, the saltiness and chew of the bacon mixing with the sweet, silky banana and grassy, buttery avocado. The salty crunch of the Brazil nuts gave the dish texture, and the quinoa was a fairly neutral stage for all the rest to shine. The whole effect was unique, something I wasn't quite sure how to write about. How to put it all into words. But, I thought as I cocked my head, it'll speak really well in a photo, where you can see all these different things mashed up against one another. It'll be beautiful, like its taste.”

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“For one, the lomo saltado was so delicious I thought I might forget my own name. It was beef tenderloin stir-fried so that the sugars in the marinade caramelized on the outside, making it crispy and chewy and as tender as the name in the middle, on a big blue platter piled high with roasted tomatoes, various salsas and chiles, and crispy fries. The idea was to wrap pieces of beef and the toppings in the scallion pancakes that came along with it. What resulted were flavor bombs, savory and spicy and fatty and crispy, all accentuated by the sweet, tangy pop of tomato. Flakes of scallion pancakes drifted from my lips down to my plate as my teeth crunched through each bite. "I can't even handle how good this is," I said, then swallowed because I couldn't wait to say it. The other two dishes we'd ordered were pretty great, too----a whole branzino marinated and charred so that we picked it clean off its spindly bones and ate it with greens and roasted peppers; a half chicken roasted with aji amarillo chile paste and served over shiitake mushrooms and a lime crema---but the lomo saltado was the true star of the table. I could already picture how it was going to look on my page. The golden-brown fries glistening with oil. The beef shaded from light pink in the center to deep brown on the edges. The ruby red tomatoes nestled among them. And the scallion pancakes serving as a lacy backdrop.”

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“Alice and I have photographed and eaten jerk chicken over plantains, spicy and sweet; cups of icy, sweet, rich halo-halo piled with red beans and fruit cocktail; lobster roll sliders stuffed full of delicate shellfish on buttery brioche; pani puri, the fried Indian hollow rounds of dough loaded up with mashed potato and chickpeas and sweet, tangy tamarind chutney. My camera was happy. I was happy.”

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“If I was indeed seeking a mate by fishing for him and then eating him, I hoped he'd be the lobster in the fried lobster and waffles. Anything fried well always looked delicious---light brown, glistening slightly with oil---and these chunks of lobster in their coating of crispy batter couldn't have looked more appealing atop the delicate squares of golden waffle smeared with a sunset of sweet potato butter.”

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“The first course arrived before we'd even ordered anything. A potato chip on a tiny plate, heaped with glistening black pearls of caviar, topped with a spoonful of something creamy and white and speckled with something else pale and yellow. I loved caviar. This would be exciting if this single potato chip didn't probably cost, like, twenty dollars. "Bottoms up." Even though I wasn't technically reviewing this place---not my brand---I couldn't help but analyze the bite as I crunched down. The potato chip was one of the best potato chips I'd ever had, and let me tell you, I know my potato chips---it was shatteringly crunchy but not hard, still crispy beneath its layers of toppings, salty and savory and a little oily without being overly so. The white cream on top was rich and sour, the shavings of hard-boiled egg yolk on top softening its tart edges. But the star of the dish was the caviar, and it didn't disappoint. Each little bubble burst on my tongue with the essence of the sea itself.”

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“But I also watched him closely, waiting to see that love of food. The surprised delight on his face when he took his first slurp of the brisket ramen, enjoying the tender shreds of savory meat, the chew of the crinkly noodles, the light but complex broth that hid the reveal of a plush matzah ball with a thick corn flavor. The concentration as he tried to place the flavor of the rub on the bowl of shredded carnitas that we portioned out ourselves and wrapped in marbled rye tortillas with tiny sour pickles and thinly sliced red onions and shreds of Havarti cheese. ("It's a pastrami sandwich," he murmured as he took the first bite.) The sheer pleasure as he closed his eyes while chewing the duck, rosy and meaty in the middle and crispy-skinned on the outside, in one perfect bite with pickled and fresh beets. I didn't have to look hard. It radiated out of his very soul.”

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“He reached out and took my hands on the center of the table, pushing aside our mostly empty plates. His thumb brushed lightly over my knuckles, sending a shiver trembling from my wrists to my shoulders to my chest. "I want to keep things anything but professional," he said, voice low. It thrummed somewhere deep in my stomach. "I mean, unless you want to keep things professional." I traced my own thumbs over his palms. They curled reflexively up into my hands. "I want you to stop saying the word professional. And thinking it." I swallowed hard. Once I said this, there was no going back. But I didn't want to go back. "I don't want to keep things professional. At all." "Then we're in agreement," he said gravely. "To be unprofessional. Together." I nearly wrenched my shoulder from its socket waving to the waitress for the check. "No dessert tonight," I told her, trying not to look at Bennett's slow grin across from me. "I think we'll just have it at home.”

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“I loved these little teasers before a meal, things I didn't have to order but just came to me like gifts from heaven. These amuse-bouches actually looked like little gifts; they were small pouches of dough that twisted at the top and came to a gleaming golden-brown ruffle. They actually looked kind of familiar. "These were on Chef Supreme!" I said. I took a quick picture. "I wonder if they've got a sauerkraut and potato filling, like the ones Chef Sadie made on the show." I bit into it. The wrapper crunched and then relaxed into a nice doughy chew, almost like a very thin pizza crust. Sure enough, the interior was plush and buttery with a smooth potato puree but also zingy with fermented cabbage, the sour shreds of leaf providing a perfect contrast to the richness of the potatoes and the crust. "Remember when I told you there was no such thing as too much potato?" A mustard seed popped between my teeth, spicy. I finished with the ruffle on top, brown and shatteringly crunchy. "It's still true.”

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“The chopped liver was smooth but just a little grainy, rich but with just a slight iron tang. The kimchi was sour and tart and crunchy and a little fishy, clearly the real thing. Piled together on a toasted slice of baguette and with a little extra richness from homemade mayo, it was an excellent bite. But not one that photographed all that well. Sure, the kimchi was bright red and pretty, splayed out like phoenix feathers, but the chopped liver was brown and mushy. I didn't think liver would get me all that many hits. Something that also tasted good but didn't photograph very well: the bite-size orbs of gefilte fish, the puree of who-knows-what soft and smooth, its pearly grayness flecked with orange bits of carrot. At least the vibrant beet and cardamom pickle on top, reminiscent of horseradish, looked nice.”

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“I pulled over my half of the latke appetizer. It seemed pretty simple, a lacy-edged potato pancake fried until plush in the middle and golden-brown around the crispy edges. Like nachos, the toppings were what really made it. The chef had played off the traditional latke toppings of applesauce and sour cream (#teamapplesauceforever), pairing her potato latkes with a spicy apple chutney, with chunks of both meltingly sweet cooked apples and crunchy tart raw apples, and a thick cucumber raita that reminded me of sour cream.”

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“Bennett reached for the fork first and scooped up a perfect bite of everything, which was a relief. A relief that turned into panic when he held the fork out toward me. Not for me to take---for me to take a bite. "For you, sweetheart." His eyes sparkled behind his glasses. I squared my shoulders. I could not believe this was happening. "Thank you, darling," I forced out, and let him feed me. My lips closed over the fork, Bennett watching the entire time. My face warmed again at the intentness of his stare on my mouth, but surely he was just watching to see when he could remove the utensil. The babka beignet was spectacular, light and fluffy and buttery, the chocolate filling dark and sweet against the tart brightness of the cherry. I parted my lips so that he could pull the fork back. His face was red again. Fortunately, he didn't make me feed him, just took a bite himself. Sadie asked, "So? What do you think?" "Delicious," he said, but he wasn't even looking at the dessert. He was looking at me. I couldn't even bring myself to answer. I could still feel the insistent push of his fork against my lips.”

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“My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and textually balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie's version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of the bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite.”

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