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Quote by Thomas Carlyle

“(Quoted by Thomas Carlyle) The rude man requires only to see something going on. The man of more refinement must be made to feel. The man of complete refinement must be made to reflect.”

Quote by Thomas Carlyle

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Thomas Carlyle
Thomas Carlyle

Thomas Carlyle, born on December 4, 1795, and died on February 5, 1881, was a prominent Scottish philosopher, historian, and writer. His works are known for their profound social criticism and unique literary style, which had a significant impact on 19th-century British literature and thought. more

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“He went on thus to call over names celebrated in Scottish song, and most of which had recently received a romantic interest from his own pen. In fact, I saw a great part of the border country spread out before me, and could trace the scenes of those poems and romances which had, in a manner, bewitched the world. I gazed about me for a time with mute surprise, I may almost say with disappointment. I beheld a mere succession of gray waving hills, line beyond line, as far as my eye could reach; monotonous in their aspect, and so destitute of trees, that one could almost see a stout fly walking along their profile; and the far-famed Tweed appeared a naked stream, flowing between bare hills, without a tree or thicket on its banks; and yet, such had been the magic web of poetry and romance thrown over the whole, that it had a greater charm for me than the richest scenery I beheld in England. I could not help giving utterance to my thoughts. Scott hummed for a moment to himself, and looked grave; he had no idea of having his muse complimented at the expense of his native hills. "It may be partiality," said he, at length; "but to my eye, these gray hills and all this wild border country have beauties peculiar to themselves. I like the very nakedness of the land; it has something bold, and stern, and solitary about it. When I have been for some time in the rich scenery about Edinburgh, which is like ornamented garden land, I begin to wish myself back again among my own honest gray hills; and if I did not see the heather at least once a year, I think I should die!”

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“It starts with a thwack, the sharp crack of hard plastic against a hot metal surface. When the ladle rolls over, it deposits a pale-yellow puddle of batter onto the griddle. A gentle sizzle, as the back of the ladle sparkles a mixture of eggs, flour, water, and milk across the silver surface. A crepe takes shape. Next comes cabbage, chopped thin- but not too thin- and stacked six inches high, lightly packed so hot air can flow freely and wilt the mountain down to a molehill. Crowning the cabbage comes a flurry of tastes and textures: ivory bean sprouts, golden pebbles of fried tempura batter, a few shakes of salt, and, for an extra umami punch, a drift of dried bonito powder. Finally, three strips of streaky pork belly, just enough to umbrella the cabbage in fat, plus a bit more batter to hold the whole thing together. With two metal spatulas and a gentle rocking of the wrists, the mass is inverted. The pork fat melts on contact, and the cabbage shrinks in the steam trapped under the crepe. Then things get serious. Thin wheat soba noodles, still dripping with hot water, hit the teppan, dancing like garden hoses across its hot surface, absorbing the heat of the griddle until they crisp into a bird's nest to house the cabbage and crepe. An egg with two orange yolks sizzles beside the soba, waiting for its place on top of this magnificent heap. Everything comes together: cabbage and crepe at the base, bean sprouts and pork belly in the center, soba and fried egg parked on top, a geologic construction of carbs and crunch, protein and chew, all framed with the black and white of thickened Worcestershire and a zigzag of mayonnaise. This is okonomiyaki, the second most famous thing that ever happened to Hiroshima.”

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Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“She handed me one of the finished mendiants. A fat black cherry made for the nose; a candied lemon slice for the mouth. She had made all her chocolates into little faces. Features added in gold leaf; almonds, raisins, poppy seeds. All of the chocolates different, all of them marked with her signature: Love me. Feed me. Free me- And all of the chocolates were smiling.”

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Book:The Strawberry Thief
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“There are four cheeses! It's a 'Quattro Formaggi' Pizza!" "A 'Four-Cheese' Pizza? Well, duh. That's a standard pizza topping, even in Italy. There's nothing special or even unusual about that! So why the big reaction?!" "Because the four cheeses were blended together and balanced with absolute perfection! The deliciousness of most cheeses is rooted in their mellow richness and sharp saltiness. With those flavors as his baseline... he took four cheeses and balanced them so that their quirks and strengths play off each other brilliantly! That sharp, salty battle is a stark contrast to the thick sweetness of the shigureni beef- the gap between them creating a full-bodied and indescribably delicious flavor! Then there's the texture contrast of the gooey cheese and the crisply fragrant crust..." "And you can't forget the tingly bite of the black pepper sprinkled across the top. What a marvelous accent! All the various flavors blossom to their full potential inside the mouth, each making the salty cheese stand out more and more..." We came out of the blocks with the bitterness of the artichokes... then we jumped to the cynarine-boosted sweetness of the shigureni beef... ... and ended with a leap to a salty Quattro Formaggi Blend!”

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“So I march into this pizzeria, and smell hot cheese and basil and oregano and garlic and onions and maybe pepperoni in the air, and notice some youngsters and loud cowboys eating pizzas and drinking beer at wooden tables, and start studying all the scrumptious pies in the display case in front of the big oven. There's one with sausage and mushrooms and three cheeses, and one with bacon and charred peppers and black olives and shrimp, and another with tiny meatballs and broccoli and whole garlic cloves, and one called the Super Deluxe, with everything but the kitchen stove.”

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“Using a newspaper, sugar packets, and animated hand motions, Callegari reenacts the creation of the Trapizzino, a pocket of crispy dough that eats like the love child of pizza and tramezzino, Italy's triangular sandwich. Skeptics might see in the Trapizzino the sad pizza cone found on food trucks in the United States and beyond, but this is no half-hearted gimmick: crispy and tender, light but resilient, it is an architectural marvel of pizza ingenuity. Not content with traditional pizza toppings, Callegari instead ladles slow-cooked stews of meat and vegetables- tongue in salsa verde, pollo alla cacciatora, artichokes and favas with mint and chili- that perform magnificently against the crunch and comfort of this warm pizza pocket. "The best of old Roman cooking is like great ethnic food- slow-cooked, humble ingredients with big flavor.”

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Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“The pizzas keep coming: parmigiana di melanzane, planks of eggplant mixed with tomato and Parmesan, roasted in the wood-fired oven until dense and sticky with flavor, then used to crown a pillow-soft disc of dough; la pinsa conciata, a poetic union of pork lard and fig jam and an ancient goat cheese once on the brink of extinction; calzone con scarola riccia, a featherweight shell of blistered impasto stuffed with wilted escarole and anchovy and a tickle of dried chili.”

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Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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