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Quote by Philip Pullman

“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.”

Author

Philip Pullman

Philip Pullman is a British film writer known for his adaptations of literary works. Born in October 1946, he is a prolific writer who has adapted several renowned novels into film scripts. more

“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?”

Steak Onions Tender Souma Yukihira Cheap Grilling Enzyme

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

Source: Food Wars!: Shokugeki no Soma, Vol. 2

“Enzyme production is often disturbed by COVID-19 infection.”

Covid 19 Disturbed Digestion Long Covid Gastrointestinal Enzyme Covid 19 Infection Gastrointestinal Disease Digestive Tract Enzyme Production

Book:COVID Supplements

Source: COVID Supplements

“Humans who continued lactase production were more likely to suffer when meat and plant material were unavailable. Genetic testing indicates that lactase persistence evolved separately among subgroups of Europeans and Africans, illustrating the strong environmental pressure for phenotypic processing of milk products based on cultural practices. In culture that do not practice dairy farming, such as many areas of Asia, lactase persistence is low.”

Evolution Intolerance Dairy Enzyme Lactase Sugars

Book:A Guide to the Psychology of Eating

Source: A Guide to the Psychology of Eating