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“Steam rises from the surface, smelling of soy and ginger and hot peppers. A fried egg sits atop the slices of braised pork, the golden yolk loose and glistening in the light of the candles. A thick layer of white rice covers the bottom of the bowl, sopping up the rich, porky juices. "So what exactly is this? Bibimbap?" "Similar. It's a riff on a Japanese dish---donburi. Meat and an egg with rice.”

Quote by Dana Bate

Book:A Second Bite at the Apple
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A Second Bite at the Apple

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Dana Bate

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“The waiter arrived with our entrées. Because we'd "ordered light," there were also only two of these. A firm whitefish with crispy skin that glistened under the light and shattered between my teeth, nestled atop a smooth, creamy carrot-ginger puree, luscious with just the right amount of butter (a lot). Roasted carrots, yellow and purple and orange but always caramelized on the outside added pops of sweetness and texture, and candied ginger was sprinkled on top, providing some spice and some chew. I was sad when it came time to move on to the second entrée, but it cheered me right up. A pasta that had clearly been made here, thick strands that were tender but with a chew to them, bathed in a sauce of coconut milk and garlic and ginger and chiles. I could've slurped this pasta down all on its own, forever, but the buttery chunks of shrimp and crunchy bits of okra scattered throughout made for most welcome diversions. Okra seeds popped with relish on my tongue.”

VegetablesPastaSeasoningsShrimpEntreesOkra
Book:Best Served Hot
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“The strong urge to give her the biggest hug I possibly could swamped me. But then our entrées came, and sorry, Alice, but they smelled so good I only wanted to hug them. Which I did not do, because then they'd be all over my shirt and not in my mouth. Which was the only place I wanted the beef roll, tender shreds of beef braised in garlic and ginger and soy sauce all chopped up and snuggled tightly inside a flaky, oniony, tender scallion pancake. The effect was something like beef Wellington, but better. Alice and I gobbled it down, using our fingertips to scrape up the last few flakes of pancake in the hot, peppery sauce. Then we turned to the other dish. "Is this... a doughnut sandwich?" Alice asked, cocking her head and blinking. "Yes," I said with relish. Alice's entire face lit up. "Excellent." And it was. From the outside, it looked like any normal glazed doughnut, shiny with hardened sugar and puffy from the heat. But the chef had sliced it down the middle and filled it with the most delightful combination of ingredients: a salty, savory aged prosciutto-like ham that melted in my mouth; little bits of tart, sweet pickled pineapple, leaves of grassy cilantro. Together, when they came into contact with the sweet, fluffy doughnut, everything crashed into a bite that was sugary and crunchy and tart and spicy and bright, so bright.”

SeasoningsDoughnutEntreesUmamiFlavor CombosTaiwanese
Book:Best Served Hot
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“Chestnuts have always been an ingredient that goes well with gamy meats. And in French cuisine, chestnuts are often seen in combination with venison. But the mildly sweet flavor and tender texture of these sweet chestnuts makes them melt in the mouth! That flavor combined with the smoky aroma of the charcoal grilling, makes the juicy meatiness of the venison stand out in stark contrast! This flavor isn't something that could be created with regular chestnuts. It's a deliciousness made possible precisely because he chose to use sweet chestnuts! "He minced some of them and added them to the sauce as well! Doing that spread their mild sweetness throughout the whole dish!" Soma's Chestnut Sauce Starting with a base of Fond de Veau (a brown stock usually made with veal), he added a cinnamon stick, orange zest and minced sweet chestnuts and then set the sauce to simmer. "Wait a minute. How odd! Charcoal grilling usually adds a unique and very distinctly bitter taste to ingredients. A taste that is decidedly outside the canon of French flavors! Yet this dish has taken that bitter taste and somehow made it fit seamlessly! Is there some secret to it?!" "That would be the coffee." "What?!" "Coffee?" "Yep! You guessed it! That's the Divine Tongue for you. One of the things I learned at Master Shinomiya's restaurant is that cacao goes really well with game meats. I've never used cacao much, though, to be honest... So instead I grabbed some instant coffee! The bitterness of coffee is similar enough to pure cacao that it paired up nicely with both the charcoal grilling and the gamy venison... ... resulting in a deeply rich and astringent flavor that's perfect for a truly French sauce. I added both coffee and chestnuts as secret ingredients to my sauce! This is a Yukihira Original and a brand-new French dish. I call it... ... Charcoal-Grilled Venison Thigh with Chestnut Sauce." In formal Japanese cooking bowl dishes, such as soups and rice bowls, are constructed from four elements: the main ingredient, the supporting ingredients, the stock and the accents. Similarly, the French dishes are constructed from three different parts balanced in harmony: the main ingredient, the sauce and the garnishes. But this dish... this is eccentric and novel and entirely unconventional while still remaining undeniably French! It's almost as if it's a nugget of flavor found only by cracking and peeling away the shell of common sense...”

CoffeeSauceSeasoningsCharcoalSouma YukihiraChestnutsGrillingVenisonSweet And Bitterness
Book:食戟のソーマ 20 [Shokugeki no Souma 20]
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“This is an herb boule." I gesture to the oven where my dough is still proving. "Can we see it to get a quick shot?" Archie asks. I hesitate but slide the drawer open for just a moment, releasing a warm yeasty plume into the air, and then quickly slide it shut. It leaves behind the fragrance of parsley, cilantro, and basil, some of the herbs I've mixed into my boule. "And these are my cinnamon buns. I've used my own hand-ground rye flour to balance the sweetness and specially sourced Vietnamese cinnamon and just a touch of cardamom.”

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Book:The Golden Spoon
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“I went outside into the alley behind the restaurant next to a dumpster and ate the rest of the chicken myself. It was damn good. It was perfectly fried and moist. You could taste the gentle hints of thyme and cayenne pepper I had used in the buttermilk last night to brine it. It was perfectly seasoned and crunched with every bite. The collards that she totally ignored were tender and rich with vinegar and bacon.”

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Book:My Magnolia Summer
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“Pumpkin compote in a masa shell," she says. "It's a new recipe I'm going to try this week." "So, a pumpkin tamale? You know you can just call it a pumpkin tamale. Nobody's going to be impressed because you used some fancy words." Her mouth turns down. "Thank you for the editorial. Just try it." I take a bite. It's good. Better than I expected. The balance of cinnamon and nutmeg is perfect, a hint of allspice. And some ingredient I can't place. Almost... coppery? But it works.”

Native AmericanPumpkinSeasoningsTamales
Book:Hungry Hearts: 13 Tales of Food & Love
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“The best time to harvest herbs was after the early-morning dew dried, and Nellie had a long list of things to do, starting with her herb garden. While the sun rose higher and Richard kept sleeping, Nellie used her kitchen shears to trim leaves and stalks from her herb plants to later dry for her seasoning mix. Rosemary. Sage. Parsley. Dill. Lemon balm. Mint. Marjoram.”

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Book:Recipe for a Perfect Wife
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