Quotessence
Home / Quotes / Quote by Mitta Xinindlu

Quote by Mitta Xinindlu

“Betrayal is very sour. Moreso when the one you've been trusting turns out to be the one you should be fearing.”

Quote by Mitta Xinindlu

Create image

Author

Mitta Xinindlu

Browse famous quotes and profile details for Mitta Xinindlu. more

You May Also Like

“Gravy is what Italian-Americans call tomato sauce, the three-hour kind with enough meat to feed a small country. My mother makes a huge pot of it every Sunday. It isn't so much about cooking as it is about connecting with her heritage. She likes knowing that generations of her maternal ancestors spent their Sunday mornings stirring what they called 'ragu' in their own kitchens. Even when we ate Sunday dinners at Nonna's, my mother made her own gravy before we went. She'd give half the pot to me to bring to the city, and before the end of the week we had each used up our share for lasagne, sausage-and-pepper sandwiches, baked stuffed peppers, and veal parmigiana.”

GravyItalian CuisineItalian AmericanTomato Sauce
Book:Last Bite
Create image

“The core of the fragrance Hayama is trying to build... ... is Jeneverbes." "Jene... verbes?" "That means juniper berries!" JENEVERBES (JUNIPER BERRIES) Perhaps the only spice derived from a conifer, juniper berries have been used as a spice as far back as ancient Egypt. They have been found in multiple pharaohs' tombs, including King Tut's. In the Middle Ages, juniper berries were added to distilled malt wine to make Jenever, the direct predecessor to gin. The berries have a piney tang that, as they mature, gains citrusy sweet notes and a fresh herby scent, making it a spice with a complex and layered aroma. "Add milk and flour to bear stock to make a thick and creamy roux, and then let it simmer. When it has turned fragrant and golden brown, add the seasonings and spices... ... to make a perfect, fragrant gravy to adorn my fried bear!”

BerriesGravyBearAkira HayamaJuniper
Book:食戟のソーマ 22 [Shokugeki no Souma 22]
Create image

“Instead of Coriander, I chose a French-style bistro, quiet and easy, where the server talked me into the braised rabbit, which arrived exquisitely tender in a gravy of such textured depth that I took out my notebook and scribbled a few notes on what I thought the ingredients might be. Thyme, rosemary, carrots, and parsley. Mushrooms and mustard and shallots.”

IngredientsVegetablesHerbsGravyFrench Cuisine
Book:The Art of Inheriting Secrets
Create image