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Quote by Steven Magee

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Magee’s Disease

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Steven Magee

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“—Pero no te habría gustado tener una mujer gorda, ¿verdad? —Sí. ¿Y ahora? Me encantaría una mujer gorda. Ojalá te pusieses como una foca. Me gustaría que fueses enorme. De hecho, por lo que ahora sé, no entiendo por qué los médicos no aconsejan a todo el mundo que engorden unos diez kilos mientras se tiene la posibilidad de hacerlo. No quiero defender la obesidad, pero hay una razón para estar gordo. Es un recurso.”

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“Their synchrotron, a super-powerful x-ray machine, can harness the radiation of überfast subatomic particles in order to -- among many other things -- look inside solid objects. It's spectacular science, but sometimes I prefer not to think about all that energy and chaos around my precious findings.”

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“The clearest signs of Hakodate's current greatness, though, can be found clustered around its central train station, in the morning market, where blocks and blocks of pristine seafood explode onto the sidewalks like an edible aquarium, showcasing the might of the Japanese fishing industry. Hokkaido is ground zero for the world's high-end sushi culture. The cold waters off the island have long been home to Japan's A-list of seafood: hairy crab, salmon, scallops, squid, and, of course, uni. The word "Hokkaido" attached to any of these creatures commands a premium at market, one that the finest sushi chefs around the world are all too happy to pay. Most of the Hokkaido haul is shipped off to the Tsukiji market in Tokyo, where it's auctioned and scattered piece by piece around Japan and the big cities of the world. But the island keeps a small portion of the good stuff for itself, most of which seems to be concentrated in a two-hundred-meter stretch in Hakodate. Everything here glistens with that sparkly sea essence, and nearly everything is meant to be consumed in the moment. Live sea urchins, piled high in hillocks of purple spikes, are split with scissors and scraped out raw with chopsticks. Scallops are blowtorched in their shells until their edges char and their sweet liquor concentrates. Somewhere, surely, a young fishmonger will spoon salmon roe directly into your mouth for the right price.”

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Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“It's 10:00 a.m., time for the second round of baking of the day. After feeding the fire with chunks of maple, he loads the bread and pastries according to cooking time: first the fat country rounds, then long, skinny loaves dense with nuts and dried fruit, and finally a dozen purple crescent moons: raspberry croissants pocked with chunks of white chocolate.”

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“I made the coffee myself in Armande's curious small kitchen with its cast-iron range and low ceiling. Everything is clean there, but the one tiny window looks onto the river, giving the light a greenish underwater look. Hanging from the dark, unpainted beams are bunches of dry herbs in their muslin sachets. On the whitewashed walls, copper pans hang from hooks. The door- like all the doors in the house- has a hole cut into the base to allow free passage to her cats.”

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