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Quote by Elizabeth Jane Howard

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Marking Time

This book delves into the complexities of time perception and the impact of memories on the human experience. more

Author

Elizabeth Jane Howard
Elizabeth Jane Howard

Elizabeth Jane Howard was a British novelist celebrated for her works in romance and science fiction. Born on March 26, 1923, and passing away on January 2, 2014, Howard's writing career spanned several decades, with her science fiction series, including 'The Forerunner' and 'The Biograph' trilogies, being particularly memorable. more

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“Unsere Hingabe, unsere Liebe, unsere Freundschaft für Gott machen die ganze Schöpfung zu einer Quelle des Glücks. Im Hause eines guten Freundes und einer guten Freundin schmecken ein Laib Brot oder ein Glas Milch überaus köstlich; aber im Hause jemandes, den wir nicht mögen, sind auch die besten Gerichte ohne Geschmack. Sobald wir zu verstehen beginnen, dass sich die Wohnstätten im Hause Gottes in dieser Welt befinden mit ihren vielen Religionen, Völkern und Nationen, die doch alle im Hause Gottes vereint sind, dann wird auch eine ärmliche oder schwierige Lebenssituation früher oder später glücklicher und besser werden; denn wir fühlen, dass wir uns im Hause dessen befinden, den wir lieben und verehren; alles was uns begegnet, akzeptieren wir mit Liebe und Dankbarkeit, denn es kommt von dem Einen, das wir lieben. (S. 180)”

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Book:Meisterschaft: Spirituelle Verwirklichung in dieser Welt
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“The scent of the spicy squid is almost too much to handle!" First we start with bite-size chunks of squid sautéed in some olive oil and squid ink... Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them! Then some cabbage and onion for sweetness! Tomatoes for a little zing! And finally... the secret ingredient! "What the heck? Look at that giant needle!" "You're not going to use that on the food, are you?!" We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil... ... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand... PLOOP”

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Book:食戟のソーマ 32 [Shokugeki no Souma 32]
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“The spicy tingle that prickles at the nose is from the alkaloid piperine that's present in abundance in black pepper! Together with the pyrazine that develops when paprika powder is heated, the two aromas meld together and form the strong base of the dish's overall scent! The primary herbs used to ameliorate the gamy smell of the bear meat is thyme! The strong, herby scent of thymol- the active component of thyme- beautifully erases any stink the meat had! Then, uh... there's the cayenne and the oregano... and... uh... The oregano, and... "Aaaah! I can't! I just can't! Anytime I try to think, my mind just screams that it wants more!" Exquisite! Every last wisp of the bear meat's scent has been transformed into a powerfully savory flavor! The delicate complexity of the fragrance and the deep layers of the umami flavor... there is no denying it. "This dish... surpasses Soma Yukihira's." "I rubbed the bear meat with salt, my Cajun spice blend and other spices. I made sure to wrap it in a nice, thick coat of batter when I fried it up too. Plus, when I marinated it before battering it, I used plenty of juniper berries in the marinade. I ground them in a spice grinder first to really bring out their scent. Waves of juicy flavor so rich and refined that they even have a hint of sweetness to them should gush out of the bear meat with every bite.”

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Book:食戟のソーマ 22 [Shokugeki no Souma 22]
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“What luxury ingredient will it be this year? Matsutake mushrooms? "Returning" Skipjack? Fresh soba?" "IT'S MACKEREL PIKE!" "Really? Pike?!" "Umm... that's kind of a letdown, to be honest. They're such common fish..." "Not so fast, folks. It is true that throughout Japanese history, pike was viewed as a common fish that only the peasantry ate. But recently, high-class restaurants have begun serving it... ... and it now appears on the menus of restaurants across the world. It has become an unspoken representative of the Fall Fishing Season. A dish that uses pike in some way... ... is the theme for the final round of this year's Fall Classic!" "Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike! The crispy skin... the hot, succulent meat... the savory smell of its juices... A dollop of grated daikon radish on top, and it's yum, yum, yum!" "It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it." "As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient... ... has connections to all three of our contestants. A pike.. ... with its fatty meat is known for its robust fragrance. It is a prized ingredient in seafood dishes across the world. And it has a long history of use in what is viewed as common cuisine!" "Oho! It has facets that appeal to all three chefs." "That means it's an ingredient that can play to each of their strengths!”

Souma YukihiraYummyPikeMackerelRyo KurokibaAkira Hayama
Book:食戟のソーマ 12 [Shokugeki no Souma 12]
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“Mmm, pike! The first thing that springs to mind is yummy salt-grilled pike! The crispy skin... the hot, succulent meat... the savory smell of its juices... A dollop of grated daikon radish on top, and it's yum, yum, yum!" "It's been showing up on sushi menus recently too. That's a general ingredient for you. You can do tons of stuff with it." "As you all know, pike can be used in a wide variety of dishes. But strangely enough, this one ingredient... ... has connections to all three of our contestants. A pike.. ... with its fatty meat is known for itsrobust fragrance. It is a prized ingredient in seafooddishes across the world. And it has a long history of use in what is viewed as common cuisine!" "Oho! It has facets that appeal to all three chefs." "That means it's an ingredient that can play to each of their strengths!”

Souma YukihiraYummyPikeRyo KurokibaAkira Hayama
Book:食戟のソーマ 12 [Shokugeki no Souma 12]
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