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Quote by Teri Hall

“Look, we need to make time, but we also need to be somewhat quiet." She faced him. "I am being quiet!" Pathik held a finger up to his lips. "Seriously. Quite. You don't really want to attract a lot of attention out here if you can help it." Rachel didn't like the sound of that. "Are there sheep-cats?”

Quote by Teri Hall

Book:The Line
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The Line

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Teri Hall

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“This...all this, the room, the people here,the odd little pairs and groups they'd formed, the ways each was finding to connect the others... this was what she fought for. For these people, yes. And for moments like this, punctuated by coffee or tea, with a baby on one man's shoulder and a saint humming over the fireplace... everyone gathered together to work toward their common goal. She fought for them, and for people she'd never met and never would, people who deserved a chance to make their own moments, built from their own flawed choices, with the people they found.”

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“This dish... it's sweet-and-sour pork but with black vinegar. In fact, you could call it "Black Vinegar Pork." The glossy black of the vinegar was used to great effect in the plating, giving the dish a classy and luxuriant appearance. But the moment you put a bite in your mouth... fresh, vibrant green tea explodes in a sea of invigorating green. It is extravagantly delicious. Chef Kuga's Sweet-and-Sour sauce includes not just black vinegar but also balsamic vinegar as well as Chef Mimasaka's smoked soy sauce! It destroys the traditional boundaries of sweet-and-sour pork, creating a dish that's rich, tangy and savory while erasing the pork's thick greasiness to push the taste of the green tea to the forefront! He has completely succeeded in taking the green tea leaves and making them the centerpiece of his dish! But the point most worthy of attention... ... is that this sublime taste experience wasn't created using solely Chinese-cooking techniques. It shows an equally deft use of traditional French techniques!" "What the... French?! But isn't he supposed to be a purely Sichuan-Chinese chef?!" "Yes, yes. I'm gonna explain, so quiet down and listen up, 'kay? See, there's another secret y'all don't know. That sweet-and-sour sauce? I based it on Sauce au Vinaigre Balsamique. That's a balsamic vinegar sauce used in a whole lot of French recipes." "Aha! Now I see. So that's where it came from! French Vinaigre Balsamique sauce is a reduction of balsamic vinegar and Glacé de Viande! It has a light tanginess and thick richness, which must have boosted the deliciousness of the sweet-and-sour pork into the stratosphere!”

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Book:食戟のソーマ 27 [Shokugeki no Souma 27]
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