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Quote by Nelson Mandela

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Nelson Mandela
Nelson Mandela

Nelson Mandela, the former President of South Africa, was born on July 18, 1918, and passed away on December 5, 2013. He was a leader in the anti-apartheid movement in South Africa and was imprisoned for 27 years for his opposition to apartheid policies. Mandela dedicated himself to promoting democracy and equality in South Africa, becoming a symbol of anti-racism and peace worldwide. more

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“And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit for getting me interested in cooking when I was just knee-high to a grasshopper. Gladys never seemed to give a damn about it when we were kids, which I guess is why she and that family of hers nourish themselves today mainly on KFC and Whoppers and junk like that. But me, I couldn't keep my eyes off Mama when she'd fix a mess of short ribs, or cut out perfect rounds of buttermilk biscuit dough with a juice glass, or spread a thick, real shiny caramel icing over her 1-2-3-4 cakes. And I can remember like it was yesterday (must have been about 4 years old at the time) when she first let me help her bake cookies, especially the same jelly treats I still make today and could eat by the dozen if I didn't now have better control. "Honey, start opening those jars on the counter," she said while she creamed butter and sugar with her Sunbeam electric hand mixer in the same wide, chipped bowl she used to make for biscuit dough. Strawberry, peach, and mint- the flavors never varied for Mama's jelly treats, and just the idea of making these cookies with anything but jelly and jam she'd put up herself the year before would have been inconceivable to Mama.”

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Book:Hungry for Happiness
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“The outer wall of meat was already extravagantly delicious... ... but now it's as though a mellow yet aromatic geyser of savory umami flavor has suddenly burst through! Ah! There, between the layers of meat! Some sort of thick juice is seeping out!" "Yep! I've boiled down some meat stock and seasonings to make an extra-thick Jellied Consommé! Right before serving, I used a special cooking injector to inject it into various spots in the meat layer. As you eat, you stumble across it unexpectedly, giving the dish sudden, intriguing changes of flavor!”

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Book:食戟のソーマ 30 [Shokugeki no Souma 30]
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