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Quote by Norbertus Krisnu Prabowo

“The journey of knowledge is endless, and we are forever students in the school of life, embracing the role of lifelong learners forever.”

Quote by Norbertus Krisnu Prabowo

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Norbertus Krisnu Prabowo

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“The 'pig' is a hot dog that is swaddled in a 'blanket,' which can be soft white bread or commercial refrigerated, crescent roll triangles. The latter is easier and gives the dish that special aftertaste common to packaged quick-rising dough products. Simply wrap a triangle of dough around the center of a frankfurter, and then bake in the oven.”

Hot DogsPigs In A BlanketAppitizersFrankfurters
Book:Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals
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“Most tourists, having done some research on Chicago delicacies, order their Italian beef sandwiches "wet," meaning that a slosh of extra meat gravy is dumped over the beef once it is in the bread. They think it means they are in the know, much as they do when they order a Chicago hot dog and tell the seller to "drag it through the garden." Chicagoans, almost to a person, order their dogs simply with "everything" if they want the seven classic toppings, and their Italian beef "dipped," meaning that the whole sandwich, once assembled, is grasped gently between tongs and completely submerged briefly in the vat of jus. This results in a sandwich that isn't just moist, it's decadently squooshy, in a way that sends rivulets of salty meaty juice down your arm when you eat. This is the sandwich that necessitated the invention of the Chicago Sandwich Stance, a method of eating with your elbows resting on your dining surface, leaning over to hopefully save shirtfronts and ties from a horrible meaty baptism. Dipped Italian beef sandwiches in Chicago require a full commitment. Once you start, you are all in till the last bit of slushy bread and shred of spicy beef is gone. It requires that beverages have straws and proximity. Because if you try to stop midway, to pop in a French fry, or pick up a cup, the whole thing will disintegrate before your very eyes. You can lean over to sip something as long as you don't let go of your grasp on the sandwich. Fries are saved for dessert. Most people wouldn't suspect how good iced coffee would be with Italian beef and French fries, but it is genius. My personal genius. Bringing sweet and bitter and cold to the hot, salty umami bomb of the sandwich and the crispy fries- insanely good.”

ChicagoSandwichesBeefFlavorsHot DogsAnneke Stroudt
Book:Recipe for Disaster
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“Willa head-butted his calf, then thumped down on her haunches, looking up at him with her tongue lolling and her eyes bright. The guy reached into his pocket again, looked a question at Diana, and, at her nod, tossed Willa something small and round and reddish-brown. Willa hopped up on her hind legs and caught it on the fly, a maneuver Diana had never seen her perform, of which she'd never suspected Willa was capable. "Dehydrated hot dogs," he said. "What?" "You buy a pack of the cheapest hot dogs you can find, cut 'em into slices, then nuke the slices in the microwave for ten minutes. My dad taught me to always carry them around. Even the meanest dog will leave you alone if you give him a few of these." He tossed up another treat. This time, Willa did a running leap to snatch it out of the air, and he smiled.”

DogTreatHot DogsWilla
Book:That Summer
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“The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite! Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all! The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient. "Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!" "It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce... ... into a special house-blend sweet n' sour sauce!" "Ketchup?!" Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor. So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce... ... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!" "The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!" "Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor! Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other! The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce... all of those rest squarely on the foundation of the tomato's tart acidity!”

SauceSouma YukihiraKetchupUmamiChicken WingsSweet And SourParmesan
Book:食戟のソーマ 18 [Shokugeki no Souma 18]
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“The proper balance of sugar and salt was the key to perfect barbecue sauce. Of course, when it came to barbecue sauce, everybody had an opinion about the combination of acid, aromatics, fruit, and flavorings---the ineffable umami---that made each bite so satisfying. But Margot Salton knew with utter certainty that it all started with sugar and salt. She'd even named her signature product after it: sugar+salt. This sauce was her superpower. Her secret. Her stock-in-trade. When she'd had nothing---no home, no education, no family, no means of support---she had created the powerful alchemy of flavors that made grown men moan with pleasure, cautious women ignore their diets, and skeptical foodies beg for more.”

UmamiBarbecue SauceFlavor Combos
Book:Sugar and Salt
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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.”

PancakesFrench FriesUmamiPicturesque DescriptionPeruvianStirfryScallionsWhitefish
Book:Best Served Hot
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“The sardine dish was cooked sweet and salty and went well with the rice. And when you took a bite of the yukari rice when the somewhat fishy taste still remained in your mouth it was totally refreshing. Otoha felt like she could eat white rice and yukari, switching back and forth between them, forever. The okara had completely absorbed the umami from the cooked sardine broth and was flavorful and tasty. The carrots and dried shiitake provided a pleasant accent.”

VegetablesJapaneseSardinesUmamiWhite Rice
Book:Dinner at the Night Library
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