Quotessence
Home / Quotes / Quote by Jarod Kintz

Quote by Jarod Kintz

“Random book markers are time capsules. You stick them in the book you are reading and then set the book down and forget about it, sometimes for years. Receipts are the best, because they really show reality and how inflation has contributed to the collapse of America.”

Quote by Jarod Kintz

Book:Whenever you're here, I'm there for you
Create image

Work

Whenever you're here, I'm there for you

Browse quotes and source details for this work. more

Author

Jarod Kintz

Browse famous quotes and profile details for Jarod Kintz. more

You May Also Like

“God’s Word is transformative, and it shows. It is able to change the weak and make them strong. It can change the forgotten and give them hope. The wisdom in His Word never grows old. It is a light that shines bright no matter how it gets cold. It helps people grow. Surely, His Word is good for all.”

LifeLife LessonsMotivationQuotesGift Gugu Mona QuotesGift Gugu Mona PhilosophyGift Gugu Mona LibraryWords Of WisdomDaily InspirationThe Word And Hope
Book:The Infallible Word of God: 365 Inspirational Quotes
Create image

“Come, Philander, let us be a marching, Every one his true love a searching," Would be the most appropriate motto for this chapter, because, intimidated by the threats, denunciations, and complaints showered upon me in consequence of taking the liberty to end a certain story as I liked, I now yield to the amiable desire of giving satisfaction, and, at the risk of outraging all the unities, intend to pair off everybody I can lay my hands on.”

Louisa May AlcottPairingAn Old Fashioned Girl
Book:An Old-fashioned Girl
Create image

“I followed the chef to the circular herb garden with relief. Here were familiar plants with gentle smells: thyme, dill, mint, basil, and others equally benign. He asked me to identify the ones I knew and gave me a brief dissertation on their uses: Dill was good with fish, thyme complemented veal, mint went well with fruit, and basil was perfect for the dreaded love apples. He plucked two large mint leaves with purplish undersides, placed one on his tongue, and gave me the other. We came to rest on a curved stone bench in the middle of the garden, and we sat there sucking on fresh mint, him enjoying the breeze, and me awaiting the judgement that must be coming. He continued his lecture on herbs. He talked about the subtlety of bay laurel, the many varieties of thyme, and the use of edible flowers as garnishes.”

GardenHerbsPairing
Book:The Book of Unholy Mischief
Create image

“And today, for the first time, we are given a real recipe: making chocolate pudding from scratch. We stir cocoa and cornstarch and sugar together, then stir in milk. Chef guides us step by step and we all clean our stations as the pudding chills. As I'm putting away my ingredients, a little red bottle in the pantry calls my attention. I snatch it up and sprinkle some on my pudding. When Chef Ayden calls us up to test our dishes, I'm the first student to set my bowl in front of him. He grabs a clean plastic spoon and pulls my dish closer to him, leaning down to inspect it, turning the dish slowly in a circle. "Mmm. Nice chocolate color, smooth texture; you made sure the cream didn't break, which is great. And I'm curious what this is on top." He takes a tiny spoonful and pops it into his mouth, and the moment his mouth closes around the spoon his eyelids close, too. I wonder if my cooking woo-woo will work on him. "What is that?" he asks, his eyes still closed. I assume he means the spice on top and not whatever memory may have been loosened by my pudding. His eyes open and I realize the question was in fact for me. "I used a little smoked paprika," I say. Heat creeps up my neck. I hadn't even thought about what would happen if I used an ingredient that wasn't in the original recipe. "You trying to show off, Emoni?" Chef Ayden asks me very, very seriously. "No, Chef. I wasn't." "The ancient Aztecs too would pair chocolate with chipotle and cayenne and other spices, although it is not so common now. Why'd you add it?" "I don't know. I saw it in the pantry and felt the flavors would work well together." He takes another spoonful. Chef told us from the beginning that since every student is evaluated, he would very rarely take more than one bite of any single dish. I'm surprised he does so now, but he closes his eyes again as if the darkness behind his lids will help him better taste the flavors. His eyes pop open. "This isn't bad." He drops his spoon. "Emoni, I think creativity is good. And this, this..." He gives a half laugh like he's surprised he doesn't know what to say. He clears his throat and it seems almost like a memory has him choked up.”

CreativityMemoryIntuitionPairingChocolate PuddingPaprika
Book:With the Fire on High
Create image

“Sake is the best when it comes to pairing with seafood. It's often said that Chablis and raw oysters go well together, but I've got my doubts about that. I find a strong off taste lingers after I eat raw oysters and drink Chablis." "Why is that?" "Wine has a lot more sodium in it compared to sake. The sodium compounds are part of what gives wine its fine flavor. But at the same time, I think one of those compounds brings out the fishiness of the seafood.”

WineSeafoodFood And DrinkFood SciencePairingRice Wine
Book:Sake
Create image