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Quote by Suzanne Park

“As expected, her chicken was crispy and flavorful. The skin yielded to expose the juicy chicken meat underneath. The sweet and spicy sauce tickled and tingled my tongue with a small amount of heat. I smiled at the camera and said, "Umma, this is amazing." My hot chicken wasn't as crunchy as Mom's, but the pieces still maintained crispiness despite being moistened by the marinade. Hot, tangy, and less sticky, my breasts and wings were tasty and had a kick to them thanks to the cayenne pepper. "Oh wow. This is super tasty too! This spicy coating doesn't work as a dipping sauce though, so you're stuck with the heat level.”

Quote by Suzanne Park

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So We Meet Again

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Suzanne Park

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“The mellow cheese melds together seamlessly with the chicken in the pâté... And by serving it warm instead of chilled, far from ruining the firmness of the meat, the moistness of the chicken has instead come alive! Not only that, the flavor of the porcini sauce is hardly overwhelmed. In fact, it now has a complex and intriguing taste to it! This is still a rough idea with plenty of room for improvement, but the promise is there. By deliberately matching powerful taste with powerful taste... ... they are actually magnifying each other!" "Well? Whaddaya think, Erina-chi? Is it good? Hm? Hm?" "Nope, the greasiness of the pork came out too strong. It's made the whole thing taste too heavy." "Yeah, but I'd still like to retain the pork's richness somehow!" "Are you all experimenting with another dish? Oh! Both chicken and pork? That combination won't do at all. You can't simply add more and more things, you know. Remember, less is more." "Hang on. How about we add some kind of tartness to it? Isn't there something that can keep both the chicken's umami and the pork's richness while zapping the greasiness of it all?”

“I had a pretty good, though untrained, palate and sense of smell, and Adeena was forever coming up with little tests to see if I could determine what was in certain food and drinks. I didn't mind--- these tastings had fast become a ritual with us, a fun way to start the day and keep my senses sharp. Plus, I did enjoy showing off a bit. I was pretty sure I knew what spices were in the honey I'd just sampled, but just in case, I took another healthy bite of the honey-topped scone and chewed slowly, letting the contrasting textures and flavors permeate my mouth. The crisp crust of the scone yielded to a soft, fluffy interior that melted in the mouth. The clotted cream added body and richness and perfectly complemented the sweetly spiced honey. "Star anise, cinnamon, cardamom, cloves, black pepper, and just a touch of ginger," I pronounced.”

“Theosophists refer to the Knowledge and Conversation of the Holy Guardian Angel as the Silent Watcher (the reader might here recall the author's suggestion to make self-observation or self-watching a major magickal goal). Another term for It is the Great Master. The Hermetic Order of the Golden Dawn call It the Genius. Gnostics say the Logos. Zoroaster talks about united all these symbols into the form of a Lion (see Austin Osman Spare's work). Anna Kingsford calls It Adonai (Clothed with the Sun). Buddhists call It Adi-Buddha. The Bhagavad-gītā calls It Vishnu (Krishna is an Avatar of Vishnu). The Yi King calls him The Great Person. The Kabbalah calls It Jechidah.”

“Maybe the Bards function, and the function of story in general, is to constantly recreate us by re-observing us. The storyteller holds up a mirror to us, and he or she has great power to show us in a flattering or insulting manner. As we re-observe ourselves (and the author believes we are frequently distorting the image we have of ourselves) through the nightly news, advertising media (magazines, billboards, advertisements, and so forth), television, and film, we are the consciousness that collapses the wave function and recreates ourselves.”

“إنه تحدث في الولايات المتحدة الأمريكية 40 ألف حالة عدوى جديدة في السنة، وحوالي 900 ألف شخص يعيشون بالمرض. ربع هؤلاء لا يعلمون أنهم مصابون.”