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Quote by Richard Osborne

“The terms that Sforza Cesarini offered Rossini, 400 Roman Scudi, were not ungenerous, though it must have been galling for Rossini to see the Figaro, Luigi Zamboni, getting almost twice as much, and the Almaviva, Manuel Garcia, being offered three times the amount. Of the first-night cast, only the 'altro buffo', Bartolomeo Botticelli, who played Bartolo, and the 'seconda donna', Elisabetta Lowselet, who played Berta, were paid less than the composer.”

Quote by Richard Osborne

Book:Rossini
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Rossini

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Richard Osborne

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“On Rossini's 'The Barber of Seville' - "Much has been written about the fiasco of the opera's first night on 20 February 1816, most of it true: the mockery of Rossini's Spanish-style hazel jacket, the rowdy animosity of the Paisiello lobby, the jeering and the catcalls, as one mishap succeeded another. Basilio sang his 'Calumny' aria with a bloodied nose after tripping over a trap door; then during the act 1 finale, a cat wandered onstage, declined to leave, and was forcibly flung into the wings. According to the Rosina, Gertrude Righetti Giorgi, Rossini left the theatre 'as though he had been an indifferent onlooker'... The second performance was a triumph, though Rossini was not there to witness it. He spent the evening pacing his room, imagining the opera's progress scene by scene. He retired early, only to be roused by a glow of torches and uproar in the street. Fearing that a mob was about to set fire to the building, he took refuge in a stable block. Garcia tried to summon him to acknowledge the adulation. 'F***' their bravos!' was Rossini's blunt rejoinder. 'I'm not coming out'.”

Rossini
Book:Rossini
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“It was a shocking thing to say and I knew it was a shocking thing to say. But no one has the right to live without being shocked. No one has the right to spend their life without being offended. Nobody has to read this book. Nobody has to pick it up. Nobody has to open it. And if you open it and read it, you don't have to like it. And if you read it and you dislike it, you don't have to remain silent about it. You can write to me, you can complain about it, you can write to the publisher, you can write to the papers, you can write your own book. You can do all those things, but there your rights stop. No one has the right to stop me writing this book. No one has the right to stop it being published, or sold, or bought, or read.”

WritingReadingFreedom Of Speech
Author:Philip Pullman
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“First, we put some shallow cuts in the meat in a grill pattern... then, we pound it until it's thin! Next, we cover both sides of it with minced onions and let it sit." Covering the meat with onions? I think I read about that somewhere... "Okay, now we scrape off the onions and season the meat with salt and pepper. After searing the steak, we melt a dollop of butter in the same frying pan... ... and caramelize the minced onions in the juices left from the meat, melding the two flavors together! After they're done, we cover the whole top of the steak with the caramelized onions... ... and use the back of a knife to put the grill pattern back into the meat. Put it all on top of some cooked rice... and it's done!" "Oh, yeah! Now I remember! This... IS A CHALIAPIN STEAK!" CHALIAPIN STEAK It was created in 1936, specifically for visiting opera singer Feodor Chaliapin. Bothered by a toothache, the singer requested a dish with "tender steak." This was the result. Accordingly, it is a uniquely Japanese steak, unknown to the rest of the world. "Okay you two, taste it!" "A-all right..." It... It's so tender! "Whoa, now this is tender! I can cut it using my chopsticks! And when I take a bite... ...it practically melts in my mouth!" "Onions have an enzyme in them which breaks down protein, just like honey and pineapple do. That's why the steak is so tender." You'd never believe this was a cheap cut of meat. Its savory flavor fills the mouth with each bite... there's no knocking the combination it makes with the rice, either. Who would've thought of using a steak grilling technique... ... on a beef bowl?”

SteakOnionsTenderSouma YukihiraCheapGrillingEnzyme
Book:Food Wars!: Shokugeki no Soma, Vol. 2
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