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Quote by Anne Schlebusch

“I’m actually an old woman, no more arsing around with faking youth. The world could see my wrinkles and dodder a while back. I’m only a spring chicken inside my deluded brain. On the outside, I’m a chicken-neck. Not a chick anymore. Just an old bird.”

Quote by Anne Schlebusch

Book:Bloomer
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Bloomer

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Anne Schlebusch

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“Hm. A dal bean curry, eh? It looks similar to Chana Masala, a Punjabi dish that uses chickpeas... ! This viscous stickiness...!" "It's Natto!" Gooey texture and savory flavor are melding together inside my mouth! Was natto ever this delicious? "Wait... this is no normal natto! Could it be..." "Yes, sir. This natto I made by hand using charcoal smoke. It's charcoal-aged natto. After I added the natto spores to a batch of soybeans, I stored them in an underground room. There I lit a charcoal fire and then kept the room at just the right temperature and humidity to ferment the soybeans. As this process takes several days to complete, I prepared it ahead of time, over my summer break." "The carbon dioxide generated by the charcoal fire impacts the maturation of the soy proteins. It gives the natto a richer flavor. It also halts bacteria death in the beans, preventing the typical smell of ammonia from developing!" "Did you know all that?" "I heard a little about it once. It's supposed to be a really hard process that takes loads of time to finish!" "And she made it by herself?!" "But that isn't all. There's another flavor--- a deeper, more savory one that resonates across the tongue like a deep bass chord." "Oh, that? As a special hidden seasoning, I added shoyu koji." SHOYU KOJI Instead of salt, soy sauce is added to the koji bacteria and mixed with the rice until thick. Then it is left to ferment at a constant temperature for several weeks. So that's the black stuff that was in that jar! Shoyu koji has over ten times glutamic acid---an umami component--- than shio koji does. I see. While the strong flavor of curry spices drowns out most other seasonings, shoyu koji's flavor is powerful enough to that it is instead a savory magnifier! Her curry takes full advantage of her detailed knowledge of fermentation techniques! It is truly a magnificent dish! "The creamy Japanese-style curry roux has blended in with the natto's gooeyness beautifully!" "The mound of crisp, minced green onion on top is hard to resist as well!"”

Japanese FoodCurrySeasoningAgedSoybeansSoy SauceFood ScienceFermentedSmokedNatto
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“The young were at least smooth-skinned and straight; the old were flabby and wrinkled. At least, he thought, they should pony up some piece of timeless wisdom to make up for their wretchedness: yet most shambled from breakfast to bedtime in the same dumb state that had taken them through adolescence. A fair number had grown up quite simply dimwits, and stubbornly remained so even in their dotage. He wanted to venerate them, for with their lined faces and dignified bearing they reminded him of august men of state. But then they spoke.”

WisdomYoungYouthAgingIntelligenceStupidityOldAgedSeniorsSenior Citizens
Book:How the Dead Dream
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“Is not that government both unjust and ungrateful, that is so prodigal of it's favors to those called gentlemen, or goldsmiths, or such others who are idle, or live either by flattery or by contriving the arts of vain pleasure, and, on the other hand, takes no care of those of a meaner sort, such as ploughmen, colliers, and smiths, without whom it could not subsist? But after the public has reaped all the advantage of their service, and they come to be oppressed with age, sickness, and want, all their labours and the good they have done is forgotten, and all the recompense given them is that they are left to die in great misery.”

GovernmentRetirementAged
Author:Thomas More
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