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Quote by Chris Wei Chen

“With your north node Aries in 1st house, you are destined to show your true color and dare to be yourself You are encouraged to leave your private partnership comfort zone to take great adventures in public, or at least try to be assertive and brave. With your north node Aries in 1st house, you are destined to show your true color and dare to be yourself. Gone is the diplomatic and tactic strategy in the sphere of partnerships. This time, life seriously challenges you to be the first, to do with your ego and act according to your impulse by following your dream for all things that you never dared to think about, especially when you were in your childhood, where past life experiences' influences were still quite strong on your collaboration-oriented mind. North Node Aries in 1st house put your Aries soul energy on the front line of your life. It is important to display Aries's potential in public to practice and foster your positive energies in the process of your spiritual growth. Speak and do more, being enthusiastic when addressing the public will bring you fulfillment joyfully.”

Quote by Chris Wei Chen

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Chris Wei Chen

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“The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.”

CookingStewComfort FoodExperimentingSoups
Book:Supper Club
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“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!”

CookingMeatBeefStewSouma YukihiraGelatinHisako AratoOxtail
Book:食戟のソーマ 11 [Shokugeki no Souma 11]
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“The cheek meat is so tender it falls apart in your mouth! Then there's the gummy, chewy tripe and tongue- new textures and flavors to enjoy with every bite! It all hits you so fast it's like a roller coaster!" "This charcoal-grilled skirt steak is particularly amazing. Usually, skirt steak is served thinly sliced. But these are thick cut, taking their juiciness to a whole new level! Not only that, he added a grid pattern of shallow cuts to the meat's surface... ... so that once it was charcoal grilled, it would have a pleasantly springy texture to it. It makes for an excellent accent when dipped in the stew.”

StewSouma YukihiraMeats
Book:食戟のソーマ 11 [Shokugeki no Souma 11]
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“WHOA! Now that's some thick-cut bacon!" "Oh my gosh! Look! The top of it is gleaming! Just looking at it is making me hungry..." "Wait a minute. If he's copying the transfer student, then the meat he's using should be oxtail, right? So why is he bringing out bacon?" If he's adding bacon to beef stew, there's only one thing it could be. A GARNISH! THE BACON IS MEANT TO BE A SIDE DISH TO THE STEW. Yukihira's recipe is the type that calls for straining the demi-glace sauce at the end to give it a smooth texture. That means its only official ingredients are the meat and the sauce, making for a very plain dish. Garnishes of some sort are a necessity! Beef simmered in red wine- the French dish thought to be the predecessor to beef stew- always comes with at least a handful of garnishes. The traditional garnishes are croutons, glazed pearl onions, sautéed mushrooms... ... and bacon! Then that means... he's going to take that thick, juicy bacon and add it to the stew?!" "Now he's sautéing those extra-thick slices of bacon in butter! He's being just as efficient and delicate as always." "Man, the smell of that bacon is so good! It's smoky, yet still somehow mellow..." "What kind of wood chips did he use to give it that kind of scent?" "You wanna know what I used? Easy. It's mesquite." "Mess-keet?" "Have you heard of it?" "It's a small tree used for smoking that's native to Mexico and the Southern U.S. You'll hardly find it used anywhere in Japan though." "Ibusaki!" Mesquite is one of the most popular kinds of wood chips in Texas, the heartland of barbecues and grilling. Because of its sharp scent, it's mostly used in small quantities for smoking particularly rough cuts of meat, giving them a golden sheen. "But I didn't stop there! I added a secret weapon to my curing compound- Muscovado sugar! I sweetened my curing compound with Muscovado, sage, nutmeg, basil and other spices, letting the bacon marinate for a week! It will have boosted the umami of the bacon ten times over!”

SugarSpicesBeefStewBaconCuringGarnishMesquite
Book:食戟のソーマ 11 [Shokugeki no Souma 11]
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“Making a stew is like life itself: You gather together the resources you have available to you, toss them together, add in your own ideas, and let it simmer. But the 'make it or break it' part is the extra flavors you add. The seasonings of life are the moments of joy and laughter, the times you persevere, the giving and receiving of gifts and talents, the surprises that make you reevaluate, all those special times that keep life bright and daring.”

LifeStew
Author:Runa Pigden
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“The cumin and cardamom I used in testing worked great with curry... ... but they were too sharp for the stew. After trying lots of stuff, I settled on the heavy and mildly sweet flavor of cloves... ... and some black pepper to give it just a little bit of bite! "Oh, I get it! Cloves will help highlight the mellow yet deep flavor of the sauce! That he rubbed only salt and pepper on the oxtails themselves makes sense too. If he dusted them with cloves, that would give them too much flavor, making them stick out from the rest of the dish. " "Look! Now he's dicing some vegetables!" "Is he going to simmer those with the stew as well?" That combination of vegetables- a Matignon! He really did think this through! MATIGNON Celery, carrots and onions are minced and then sautéed with diced ham or bacon in butter, white wine or Madeira wine. Meant primarily to impart its sweetness onto other meats or fish, Matignon is more commonly used as a bed on which other things are cooked as opposed to being served in its own right. Yet another thing that will preserve the gentle flavor of the dish while still giving it impact. This stew he's making now... ... is going to taste better than the one he made only last week by an order of magnitude!”

CookingVegetablesBeefStewSouma YukihiraClovesMatignon
Book:食戟のソーマ 11 [Shokugeki no Souma 11]
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