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Quote by R.P. Sofianiuc

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The Wishmaker

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R.P. Sofianiuc

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“It's not hard to like these foods once you open your mouth to them: the anchovies, the trotters, the pig's head terrines, the sardines, the mackerel, the uni, the liver mousses and confits. Once you admit that you want things to taste like more or better versions of themselves---once you commit to flavor as your god---the rest follows. I started adding salt to everything. My tongue grew calloused, overworked. You want the fish to taste like fish, but fish times a thousand. Times a million. Fish on crack. I was lucky I never tried crack.”

CravingSeafoodSaltySurf And Turf
Book:Sweetbitter
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“They served perfectly seasoned tender steaks and creamed spinach that people dreamt about. They charged almost twenty dollars for the burger, a thick sirloin patty cooked in butter that always came out glistening. During Lent, they went fish heavy on the menu---fried perch and shrimp. They were fancy comfort food, meatloaf and chicken potpie. Their chicken paillard was lemony and crisp, served over a bed of bright greens.”

BurgersRestaurantComfort FoodSurf And Turf
Book:Marrying the Ketchups
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“For our final meal we decided on a blow-out dinner at the rustic and chic le Boeuf et le Cochon, where Quebecois chef Luc Roy brings fancy French peasant food to the Montreal masses by making it both comforting and extremely decadent. Like foie gras poutine with squeaky curds from his own dairy farm and seared duck breast with foraged chanterelles, all set amidst a simple room of rough-hewn beams and exposed brick. After much deliberation, here's what we ended up ordering: •seafood tower featuring crab legs, oysters, clams, shrimp, mussels, snails, and conch--- much of it culled from the nearby St. Lawrence River (The furry conch shell was a tad challenging.) •foie gras poutine (The consensus was "disturbingly delicious".) •two-pound lobster stuffed with fall vegetables and doused in Béarnaise (Lilly's favorite" "Can you make this for me on my birthday?" she asked between mouthfuls. I'll have to remember. It'll be a nice surprise.) •hanger steak with a sidecar of mushroom Bordelaise (Trish's favorite. She's super into protein these days.) •lamb shank with green lentils ("Unappealing color combo" was the verdict.) •pouding chômeur (Warm, mapley heaven! New favorite dessert alert!)”

PuddingQuebecSurf And TurfFrench FoodGirls Night
Book:Off Menu
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“Free range,” “cage free,” and “certified humane” labels are just as meaningless for farmed animals as are “all natural” labels. Just like farmed animals enslaved by organic industries, farmed animals exploited by “free range,” “cage free,” and “certified humane” producers are routinely debeaked, disbudded, detoed, castrated, their tails are docked, and/or they are branded (depending on the species). Neither do “free range” and “certified humane” labels protect cows from perpetual impregnation, pregnancy, birth, calfsnatching, transport, or dismemberment (slaughter) at a very young age. Finally, “free range,” “cage free,” and “certified humane” labels fail to help “spent” hens, who are sent to slaughter at the same youthful age.”

Factory FarmingOrganicFarm AnimalsCruelty To AnimalsNatural FoodsFarmed AnimalsFree RangeCage FreeCertified HumaneFood Labels
Book:Speaking Up for Animals: An Anthology of Women's Voices
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“Loth as one is to agree with CP Snow about almost anything, there are two cultures; and this is rather a problem. (Looking at who pass for public men in these days, one suspects there are now three cultures, in fact, as the professional politician appears to possess neither humane learning nor scientific training. They couldn’t possibly commit the manifold and manifest sins against logic that are their stock in trade, were they possessed of either quality.) … Bereft of a liberal education – ‘liberal’ in the true sense: befitting free men and training men to freedom – our Ever So Eminent Scientists nowadays are most of ’em simply technicians. Very skilled ones, commonly, yet technicians nonetheless. And technicians do get things wrong sometimes: a point that need hardly be laboured in the centenary year of the loss of RMS Titanic. Worse far is what the century of totalitarianism just past makes evident: technicians are fatefully and fatally easily led to totalitarian mindsets and totalitarian collaboration. … Aristotle was only the first of many to observe that men do not become dictators to keep warm: that there is a level at which power, influence, is interchangeable with money. Have enough of the one and you don’t want the other; indeed, you will find that you have the other. And of course, in a world of Eminent Scientists who are mere Technicians at heart, pig-ignorant of liberal (in the Classical sense) ideas, ideals, and even instincts, there is exerted upon them a forceful temptation towards totalitarianism – for the good of the rest of us, poor benighted, unwashed laymen as we are. The fact is that, just as original sin, as GKC noted, is the one Christian doctrine that can be confirmed as true by looking at any newspaper, the shading of one’s conclusions to fit one’s pay-packet, grants, politics, and peer pressure is precisely what anyone familiar with public choice economics should expect. And, as [James] Delingpole exhaustively demonstrates, is precisely what has occurred in the ‘Green’ movement and its scientific – or scientistic – auxiliary. They are watermelons: Green without and Red within. (A similar point was made of the SA by Willi Münzenberg, who referred to that shower as beefsteaks, Red within and Brown without.)”

Green MovementTechnocratsAgwC P SnowJames Delingpole
Author:G.M.W. Wemyss
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“Everyone has something to gain at the end of the world if they are the ones left standing. Kleptocrats, theocrats, autocrats, plutocrats, technocrats, aristocrats - any kind of crat except small-d democrats, the people who value "the power of people" over pure power itself.”

DemocracyAutocratsKleptocratsPlutocratsTechnocratsTheocrat
Book:They Knew: How a Culture of Conspiracy Keeps America Complacent
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