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Quote by Deyth Banger

“The religion ... aka 10 commandments are outdated... come on... for modern times we don't need such type of rules.”

Quote by Deyth Banger

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Deyth Banger

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“Fish at breakfast is sometimes himono (semi-dried fish, intensely flavored and chewy, the Japanese equivalent of a breakfast of kippered herring or smoked salmon) and sometimes a small fillet of rich, well-salted broiled fish. Japanese cooks are expert at cutting and preparing fish with nothing but salt and high heat to produce deep flavor and a variety of textures: a little crispy over here, melting and juicy there. Some of this is technique and some is the result of a turbo-charged supply chain that scoops small, flavorful fish out of the ocean and deposits them on breakfast tables with only the briefest pause at Tsukiji fish market and a salt cure in the kitchen. By now, I've finished my fish and am drinking miso soup. Where you find a bowl of rice, miso shiru is likely lurking somewhere nearby. It is most often just like the soup you've had at the beginning of a sushi meal in the West, with wakame seaweed and bits of tofu, but Iris and I were always excited when our soup bowls were filled with the shells of tiny shijimi clams. Clams and miso are one of those predestined culinary combos- what clams and chorizo are to Spain, clams and miso are to Japan. Shijimi clams are fingernail-sized, and they are eaten for the briny essence they release into the broth, not for what Mario Batali has called "the little bit of snot" in the shell. Miso-clam broth is among the most complex soup bases you'll ever taste, but it comes together in minutes, not the hours of simmering and skimming involved in making European stocks. As Tadashi Ono and Harris Salat explain in their book Japanese Hot Pots, this is because so many fermented Japanese ingredients are, in a sense, already "cooked" through beneficial bacterial and fungal actions. Japanese food has a reputation for crossing the line from subtlety into blandness, but a good miso-clam soup is an umami bomb that begins with dashi made from kombu (kelp) and katsuobushi (bonito flakes) or niboshi (a school of tiny dried sardines), adds rich miso pressed through a strainer for smoothness, and is then enriched with the salty clam essence.”

BreakfastFishJapaneseClamsMiso Soup
Book:Pretty Good Number One: An American Family Eats Tokyo
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“The miso store entailed much sampling. Although all miso consists of crushed boiled soybeans, salt, and a fermenting agent called koji, the types differ based on whether rice, wheat, or barley is added to the mix. The flavor and color of each style can also change, depending upon the amounts of soybeans, type of koji (made from either beans or grains, inoculated with the mold Aspergillus), and salt that are added, as well as how long the miso ages. Brick-red miso, for example, comes in both sweet and salty varieties and is made with either barley or a mixture of barley and rice. Because it tastes somewhat coarse, it usually seasons hearty dishes, such as brothy seafood stews. Similar in flavor is the chocolate-brown miso. Mainly composed of soybeans, it has a bold earthy tang best enjoyed in robust dishes, such as potatoes simmered with miso. Shiro miso, or "white miso," is a Kyoto specialty. Smooth, golden, and quite mellow, it is said to have evolved to suit the tastes of the effete aristocracy during the fourteenth and fifteenth centuries. It is used extensively in Kyoto cooking, including tea kaiseki, and often comes seasoned with herbs, citrus, and mustard. Because of its delicate nature, it tends to be used as a sauce, mainly to dress vegetables and grilled foods. A saltier version appears most often in American markets.”

FlavorsSoybeansMiso SoupGrainsBroth
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“Unlike the miso soup served in restaurants, however, which contains lots of little goodies, like seaweed and diced tofu, the miso soup served at a tea kaiseki usually features one central ingredient that breaks the soup's surface. Depending upon the season, you might encounter a square of bean curd, a ball of wheat gluten, or a wheel of daikon radish simmered in dashi until butterscotch sweet. These central ingredients are usually cooked separately before being placed in the soup bowl and crowned with a seasonal garnish, such as fall chestnut, peppery spring shoot, or fragrant summer herb.”

SeasonalMiso SoupDifferent Flavors
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“War stripped of its passions. its phantasms. its finery. its veils. its violence. its images; war stripped bare by its technicians even. and then reclothed by them with all the artifices of electronics. as though with a second skin. But these too are a kind of decoy that technology sets up before itself. Saddam Hussein's decoys still aim to deceive the enemy. whereas the American technological decoy only aims to deceive itself. The first days of the lightning attack. dominated by this technological mystification. will remain one of the finest bluffs. one of the finest collective mirages of contemporary History (along with Timisoara). We are all accomplices in these fantasmagoria. it must be said, as we are in any publicity campaign. In the past. the unemployed constituted the reserve army of Capital; today. in our enslavement to information. we constitute the reserve army of all planetary mystifications.”

WarIllusionUsaGulf WarPhantasmagoria
Book:The Gulf War Did Not Take Place
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“Don't fall in love with me. I am not one entity. I am a multitude of phantasmagorical entities. I am the poet. I am the writer. I am the wanderer. I am the philosopher. I am the king. I am the beggar. I am the drifter. I am the hunter. I am the creator. I am the creation. I worship my gods - Bukowski, Kafka, Hemingway, Rand & Plath. I listen to my gods - Beethoven, Mozart, & Tchaikovsky! Don't fall in love with me! I am not one entity. I am a multitude of phastamagorical entities.”

PoetPhilosopherWriterLife And Living Life PhilosophyWandererHunterPoets And PoetryPhantasmagoria
Author:Avijeet Das
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“I swear, I don't understand white people. Breadcrumbs on macaroni, kissing dogs on the mouth--" "Treating their dogs like they're their kids," I add. "Yeah!" says DeVante. "Purposely doing shit that could kill them, like bungee jumping." "Calling Target 'Tar-jay,' like that makes it fancier," says Seven. "Fuck," Chris mutters. "That's what my mom calls it." Seven and I bust out laughing.”

TargetAfrican AmericansBlacksStereotypesPetsWhitesMacaroni
Book:The Hate U Give
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