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Quote by S.Gulzar-Tribute to Sheikh Aziz

“The international community must realize, that without a just and peaceful resolution to the Kashmir issue, regional peace will forever remain elusive....Sheikh Abdul Aziz, 1976”

Quote by S.Gulzar-Tribute to Sheikh Aziz

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S.Gulzar-Tribute to Sheikh Aziz

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“Shaheed-e-Azmat" can be translated to English as "The Great Martyr", "The Supreme Martyr" or “Martyr of Determination”. The term is an honorific title given to individuals who have made significant sacrifices for a cause, such as political freedom or religious beliefs. For example, Bhagat Singh is known as "Shaheed-e-Azam" (a similar term), and Shaikh Abdul Aziz was revered as "Shaheed-e-Azeemat" for his dedication to the Kashmiri cause.”

Sheikh AzizMartyr Of DeterminationAugust 11 2008Bagat SinghHuriyat LeaderJkpl LeaderKashmir BlocakagePampore Saffron
Author:Ginkgo Gulzar-Sheikh Abdul Aziz (Martyr of Determination)
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“When distressing realities flood the banks of our firepower, smothering our daily living, and various events keep rushing into our lives through infringement, only the magic of imagination will sharpen perceptual acuity and restore the sparkle of our buoyancy. (“The Infinite Wisdom of Meditation“)”

MeditationDaily LivingInfringementBuoyancyInfinite WisdomFirepowerSmotheringDistressing RealitiesMagic Of ImaginationPerceptual Acuity
Author:Erik Pevernagie
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“What an impact! Wrapped together in strips of piecrust... ... the two distinct layers of stuffing each amplify the deliciousness of the other! The top layer is a chicken mousse! Tender, juicy cooked chicken... ... put through a food processor with heavy cream and seasonings until it was a silky-smooth puree! Its thick yet gentle savory flavor, accented with a touch of sweetness, slides across the tongue like satin! And the bottom layer is a beef meat loaf! Its flavors are perfectly paired with both the creamy chicken mousse and the demi-glace. What a frighteningly defined dish!" "Okay, but he used convenience store food for all that?! There's no way it could be that delicious..." "Oh, but it is. His skill elevated the ingredients to new heights." "Um, i-it really wasn't all that much. All I did was, well... To give the chicken mousse a more luxuriant texture, I carefully mixed in some egg whites beaten into a stiff meringue... And then added a little mushroom paste (Duxelles) to boost its richness. Canned mushrooms have a mild funk to them, so to get rid of that smell, I minced and sautéed them until nearly all their moisture was gone. I also reduced some red wine as far as I could, leaving behind just its umami components, and added that to the demi-glace. It isn't the best, but I had only cheap ingredients to work with. What about that isn't "all that much"?! "The main common ingredients he used were a precooked hamburger patty, chicken salad and a frozen piecrust. They're prepackaged foods anyone can buy, designed to be tasty right out of the box. In other words... They're average foods with completely average flavors! Use them as they are and you'll never pass this trial! Out of all of them, he singled out the ones that could stand up to haute cuisine cooking... ... and melded them together into a harmonious whole that brought out their best qualities while eliminating anything inferior! It's a level of quality only someone of Eishi Tsukasa's skill could reach!”

MushroomsChickenMousseEishi TsukasaMeat LoafPrepackaged
Book:食戟のソーマ 33 [Shokugeki no Souma 33]
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“Relax, princess. If your prince arrives, I'll vacate. Just keeping you company. Besides, he should know better than to leave a beautiful girl waiting on him; someone else might swoop in and steal his prize." This man is insufferable. "I'm neither a princess nor a prize, nor a girl if you want to be specific about it." "I notice you didn't mind my calling you beautiful." The waitress comes over and asks what he would like. I begin to tell her he isn't staying, but he talks right over me. "The three-wine flight and a slice of the chestnut cream cake, please." Damn his eyes! That was the dessert I was most interested in: layers of chestnut cream, apricot glaze, and dark chocolate ganache.”

ChocolateIngredientsCakeFlirtingFlavorsChestnutApricotMark LangerSophie And Mark
Book:Wedding Girl
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“While we formed mochi cakes, the men pounded another batch of rice. When it was soft, they divided the rice dough until it turned nubby like tweed. They sprinkled the second blob with dried shrimp and banged it until it turned coral. Nori seaweed powder colored the third hunk forest green, while the fourth piece of mochi became yellow and pebbly with cooked corn kernels. For variation, the grandmother rolled several plain mochi in a tan talc of sweetened toasted soybean powder. She also stuffed several dumplings with crimson azuki bean fudge. Then she smeared a thick gob of azuki paste across a mochi puff, pushed in a candied chestnut, and pinched the dumpling shut. "For the American!" cried Mr. Omura, swiping his mother's creation. I looked up and he handed it to me. It was tender and warm. All eyes turned to watch the American. "Oishii!" I uttered with a full mouth. And it was delicious. The soft stretchy rice dough had a mild savory chew that mingled with the candy-like sweetness of the bean paste and buttery chestnut.”

TraditionalRiceColorsFlavorsDoughFillingsMochiChestnut
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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