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Quote by Penny Humphrey

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Stepmothers Try Harder

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Penny Humphrey

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“For the first time, I was truly afraid. ‘Guruji,’ said Gaaz quite quietly – his face only inches from mine – ‘we’re gonna die. We are, aren’t we?’ He’s right, I thought. We probably are. But then again—what are we? We are GURKHAS! ‘KAPHAR HUNNU BHANDA MARNU RAMRO!’ I shouted. ‘KAPHAR HUNNU BHANDA MARNU RAMRO!’ Nagen yelled in reply. ‘KAPHAR HUNNU BHANDA MARNU RAMRO!’ Gaaz shouted at the top of his voice. This is the Gurkha motto. ‘It is better to die than be a coward.”

EncouragementAfghanistanMottoMoraleNepaliNepali QuotesMorale BoosterGurkhaNepalese
Book:GURKHA: Better to Die than Live a Coward: My Life in the Gurkhas
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“B2FH traces these various fusion reactions and explains the recipe for producing everything up to iron: it’s nothing less than evolution for elements.”

ElementsFusionB2fhStellar Necleosynthesis
Book:The Disappearing Spoon: And Other True Tales of Madness, Love, and the History of the World from the Periodic Table of the Elements
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“You did your best to be a good student. You chopped and cooked and measured and served according to her wishes. But sometimes you wondered if the stall could stand to be upgraded with modern comfort food. With pandan ensaymada instead of the increasingly popular but also growingly common ube, the fresh bread from the oven and the cheese still melting, sweetly fragrant from the infusion of those steeped leaves and as simple as a summer morning. Or chopped watermelons in bulalo soup to replace tomatoes, for that extra tang. Or even pork adobo, but with chili and sweet pineapples. You had so many ideas.”

ModerationCuisineFusionFilipinoExperimenting
Book:Hungry Hearts: 13 Tales of Food & Love
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“Before long our entire table was covered in food: an earthenware ramekin of pearly-pink prawns bathed in garlic butter; translucent, paper-thin slices of cured ham fanned out on the plate; tortilla espanola with nuggets of potato and sweet onion; candy-stripe beets studded with goat cheese and almond slivers; slow-cooked short ribs almost silky in their tenderness; thick chorizo stew.”

FusionCulturalAsian Food
Book:Soy Sauce for Beginners
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“It's basty!" "There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And... Shark fin! Simmered until it's falling apart!" Aah! It's all too much! I-I don't care if I burn my mouth... I want to dive in right now! Mm! Mmmm! UWAAAAH! "Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue... ...with the crispy piecrust providing a delectably crunchy contrast!" "Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too." Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them... ... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish! "Judge Ohizumi, what's that "basty" thing you were talking about?" "It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine." "Shippoku cuisine?" Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust. *It's widely assumed that Basty originated from the Portuguese word "Pasta."* "Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!" "The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices... ... using distinctively Indian spice blends and techniques!" "Hm? Wait a minute. There's more than just shark fin and vegetables in this soup. This looks just like an Italian ravioli! I wonder what's in it? ?!" "Holy crap, look at it stretch!" "What is that?! Mozzarella?! A mochi pouch?!" "Nope! Neither! That's Dondurma. Or as some people call it... ... Turkish ice cream. A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture. The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma... ... making for an addictively thick and chewy texture!”

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Book:食戟のソーマ 35 [Shokugeki no Souma 35]
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“After lunch, Pindar would go in to the university and meet with his students. When his colleagues asked him how his book was going, he tried to seem jolly. "Oh, you know. It's just dreams of eating. Like any other cookbook, only older," he would laugh. "Dabbling in Babylonian stewpots." But he loved his old recipes. In fact, he loved all cookbooks, old or new, perhaps because so few other things in life were such unabashed invitations to delight. When, as a young man, he had invented a sandwich made of peanut butter, bacon, and mango chutney, he thought he might die of pleasure.”

LunchCuisineFusionBabylonian
Book:The Garden Party: A Novel
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