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Quote by Jay Coles

“Hey, you just 'member it's all in the butter. I keep trynna tell your cousins that, and they don't listen for the life of 'em." Butter is probably Grandma's favorite ingredient, and she puts it in nearly everything. I believe she'd put it in her raisin bran in the mornings if she could. One year, she made deep-fried sticks of butter and dipped them in chocolate sauce and melted peanut butter. I'm not gonna lie. It was pretty flame, but I'm sure at least one of my arteries clogged up.”

Quote by Jay Coles

Book:Hungry Hearts: 13 Tales of Food & Love
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Hungry Hearts: 13 Tales of Food & Love

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Jay Coles

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“I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner. I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them. I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper. I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.”

CookingIngredientsCheeseCreamRiceOnionsButterAnneke StroudtSoubise
Book:Recipe for Disaster
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“I've made countless variations on this recipe. Chai-infused shortbread diamonds. Rosewater shortbread squares. Cocoa shortbread sandwiches spliced with Nutella. But tonight, in honor of Grandma Damson, I make hers, from memory. In a sense, I fail. No ghosts materialize in the kitchen, not Grandma Damson, not Nonna, not anyone. But out of the mess I make a dozen ideal shortbread wedges, perfect in shape, size and flavor. Warm and delicate. With a glass of cold milk, they are delicious. When shortbread melts on your tongue, you feel the roundness of the butter and the kiss of the sugar and then they vanish. Then you eat another, to feel it again, to get at that moment of vanishing. I eat myself sick on them.”

SugarBakingVanishingButterVariationsGinny SelvaggioShortbread
Book:The Kitchen Daughter
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“Now, when I'm deciding which ingredients to put together, I like to think about the central element in the dish. What flavors would it want? So I want you to think about crabs. Close your eyes. What comes to mind?" Claire obediently lowered her eyelids, feeling her lashes brush against her skin. She thought of the fine hairs on the sides of a crab's body, the way they moved in the water. She thought of the sharp edges of claws moving their way across the wavy sand bed of the sea, of water so pervasive it was air as well as liquid. "Salt," she said aloud, surprising herself. "Good, now keep going," Lillian prompted. "What might we do to contrast or bring out the flavor?" "Garlic," added Carl, "maybe some red pepper flakes." "And butter," said Chloe, "lots of butter.”

CookingIngredientsSaltCrabsButterLillian
Book:The School of Essential Ingredients
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“I cut the chicken breasts into halves, season them with the dry seasonings, and bake them. When they're ready and cooked all the way through, I wrap each half in bacon and fry them with onion slices until the bacon's a nice, crispy, golden brown and the onions are soft and cooked through and through. The whole time they cook and simmer, I run the stick of butter around the chicken halves for even crispier edges and that buttery taste that brings anything to the next level- a strategy probably everybody black knows, and I guess it's to my benefit there's not many black people in this competition.”

CookingButterChickenSoul Food
Book:Hungry Hearts: 13 Tales of Food & Love
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“Lobster tomalley fish innards! The richness of all the ingredients have melded into one powerful whole! What a robust, almost wild flavor! Next, let's try the broth together with the noodles... here I go! Ye gods! I have to hold myself together or I'll black out! As it is, that was nearly a knockout punch! Who knew umami flavor could be this powerfully violent! How about the toppings? I see three varieties of shredded cheese. Rouille... *Rouille is a type of aioli, usually consisting of olive oil, breadcrumbs and various spices like garlic and chili flakes. It, along with croutons and cheese, is a standard garnish to Soupe de Poisson.* And are those tempura flakes? Aha! He must have added those as a crouton analogue! And finally the rusk! It looks like it's been spread with Échiré butter and well toasted. Perhaps it was added as a palate cleanser for after that strong, rich broth. WHAT?! What an intense, aromatic flavor! But where is all of this coming from?! Hm? What are these pink flakes in the butter? Wait, now I see! Those shells he crushed! He had them dried to increase their umami flavor!" "It's about time you noticed. I added those powdered shells to everything in this dish, from the soup stock to the butter on the rusk." "See, the umami flavor in lobsters and shrimp comes from three elements: glycine, arginine and proline. Of all seafood, crustaceans carry the highest concentration of umami components, y'know. Since Ryo took that powdered lobster shell- chock full of those three umami components- and added it to every element of the dish... ... it's, like, only natural that it's flavor is going to have a strong umami punch.”

SeafoodLobsterButterRamenUmamiRyo KurokibaCrustaceanPoisson
Book:食戟のソーマ 9 [Shokugeki no Souma 9]
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