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Quote by Debasish Mridha

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Debasish Mridha

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“If your taste, and therefore the taste buds of your soul, have grown accustomed to the flavor of bitterness—and consuming it to the last drop, your playful spirit has run completely dry—do this, and you’ll discover the highly sought but rarely found fountain of youth. Push far out from the populated shore, then stretch out over the side of your canoe, and peer down into the deep deep waters. When the shark begins to emerge within your reflection, don’t be afraid, let it completely devour your big head, as you have also taught the beast to consume others. Fear not! You will no longer need it on your odyssey. The humiliating disfiguration will kill you but it won’t hurt you. Rather, it will make space for your heart to turtlehead as an old, wise, and happy sage with an insatiable thirst for the drunkenness of good spirits, that can be found in every home, temple, and tavern that litters the shore, and brings cheer and love of life to the rigid bitter bones.”

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Book:Giants At Play: Finding Wisdom, Courage, And Acceptance To Encounter Your Destiny
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“Kamimura has been whispering all week of a sacred twenty-four-hour ramen spot located on a two-lane highway in Kurume where truckers go for the taste of true ramen. The shop is massive by ramen standards, big enough to fit a few trucks along with those drivers, and in the midafternoon a loose assortment of castaways and road warriors sit slurping their noodles. Near the entrance a thick, sweaty cauldron boils so aggressively that a haze of pork fat hangs over the kitchen like waterfall mist. While few are audacious enough to claim ramen is healthy, tonkotsu enthusiasts love to point out that the collagen in pork bones is great for the skin. "Look at their faces!" says Kamimura. "They're almost seventy years old and not a wrinkle! That's the collagen. Where there is tonkotsu, there is rarely a wrinkle." He's right: the woman wears a faded purple bandana and sad, sunken eyes, but even then she doesn't look a day over fifty. She's stirring a massive cauldron of broth, and I ask her how long it's been simmering for. "Sixty years," she says flatly. This isn't hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter- feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen. Maruboshi Ramen opened in 1958, and you can taste every one of those years in the simple bowl they serve. There is no fancy tare, no double broth, no secret spice or unexpected toppings: just pork bones, noodles, and three generations of constant simmering. The flavor is pig in its purest form, a milky broth with no aromatics or condiments to mitigate the purity of its porcine essence.”

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Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“Apple cider vinegar has long been a staple in recipes and in home remedies. Some believe it is an age-old secret and a fountain of youth ingredient that you already have in your kitchen.”

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Book:Apple Cider Vinegar Handbook: Recipes for Natural Living
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