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“HKR Trainings provides the best and industry oriented docker kubernetes training to gain skills in order to build your professional career . Our course curriculum covers all the concepts to gain real-time proficiency in core essentials of docker kubernetes, docker kubernetes fundamentals, learn about building, testing, and deploying Docker applications with Kubernetes and learn to work using containers, docker CLI commands, docker monitoring, Kubernetes commands, etc.Moreover with comprehensive training helps to gain expertise in this comprehensive field so as to accomplish your daily tasks for ease. Our expert trainers deliver the lecturers in a more practical way so as to gain realistic experience. Get the industry-oriented docker kubernetes training course from the certified mentors by joining HKR.”

“HlI watch Ethan try to connect the dots in his head, And suddenly his face falls into a sad smile. "Oh," he says. And that's all. I walk over to him, my bare feet sinking into the sand as I trudge along. He's grinning at me now, but it's not the usual plastered-on smile he usually has. This one is somehow more authentic. When I'm within a few feet of him, he holds his arms out. "You're going to be such a good leader," he says. "I'm so proud of you, Five." I embrace Ethan. His arms fold around me as he pats me on the back. He lets out a long, slow sigh and then starts to say something. I cut him off before he can get the words out. I can't stand to hear him say another thing. "Ethan, I'm really sorry about this. But it's for the best." I can feel his body clench as the blade slips out of my forearm sheath and into his back. It slides between his ribs-a lucky shot- then retracts back into my hoodie sleeve. It's over in an instant. I step away from him. He stands frozen, probably in shock. There's a deep spot of read blooming across the right side of his chest where the blade must have broken the skin. Blood drops down from the hidden wrist sheath, running over my right hand before falling from my fingertips to the sand. "It's over," I murmur, more to myself than to Ethan. He's probably not paying much attention to what I have to say. Tears are welling in his good eye, but I don't know if they're for me or for himself. He blinks once and then falls to the beach with a soft thud.”

“Hm. A dal bean curry, eh? It looks similar to Chana Masala, a Punjabi dish that uses chickpeas... ! This viscous stickiness...!" "It's Natto!" Gooey texture and savory flavor are melding together inside my mouth! Was natto ever this delicious? "Wait... this is no normal natto! Could it be..." "Yes, sir. This natto I made by hand using charcoal smoke. It's charcoal-aged natto. After I added the natto spores to a batch of soybeans, I stored them in an underground room. There I lit a charcoal fire and then kept the room at just the right temperature and humidity to ferment the soybeans. As this process takes several days to complete, I prepared it ahead of time, over my summer break." "The carbon dioxide generated by the charcoal fire impacts the maturation of the soy proteins. It gives the natto a richer flavor. It also halts bacteria death in the beans, preventing the typical smell of ammonia from developing!" "Did you know all that?" "I heard a little about it once. It's supposed to be a really hard process that takes loads of time to finish!" "And she made it by herself?!" "But that isn't all. There's another flavor--- a deeper, more savory one that resonates across the tongue like a deep bass chord." "Oh, that? As a special hidden seasoning, I added shoyu koji." SHOYU KOJI Instead of salt, soy sauce is added to the koji bacteria and mixed with the rice until thick. Then it is left to ferment at a constant temperature for several weeks. So that's the black stuff that was in that jar! Shoyu koji has over ten times glutamic acid---an umami component--- than shio koji does. I see. While the strong flavor of curry spices drowns out most other seasonings, shoyu koji's flavor is powerful enough to that it is instead a savory magnifier! Her curry takes full advantage of her detailed knowledge of fermentation techniques! It is truly a magnificent dish! "The creamy Japanese-style curry roux has blended in with the natto's gooeyness beautifully!" "The mound of crisp, minced green onion on top is hard to resist as well!"”

“Hm. Have you ever read War and Peace, John? I know, I know; I had to read an extract for a literature class once, ended up reading the whole thing It’s not actually as boring as people say, and its central thesis is that the tiniest, most insignificant factors can control the destiny of the world. In its post-script, Tolstoy muses on the concept of free will, on whether or not he really believes in it. He ultimately decides that if all the millions upon millions of factors that weigh upon our choices were fully and completely known, then all could be foreseen and predetermined. But, he argues, it is quite impossible for the human mind to comprehend even a fraction of these. And in that vast, dark space of ignorance lies: free will. Isn’t that marvelous, John? Free will is simply ignorance. It’s just the name we give to the fact that no one can ever really see everything that controls them. Of course, that’s not the real crux of the free will question that’s bothering you at the moment, is it? I think that one probably comes down to whether or not you’re choosing to continue reading this statement out loud.”

“Hm-m," he said. "Lookie, Ma. I been all day an' all night hidin' alone. Guess who I been thinkin' about? Casy! He talked a lot. Used ta bother me. But now I been thinkin' what he said, an' I can remember-all of it. Says one time he went out in the wilderness to find his own soul, an' he foun' he didn' have no soul that was his'n. Says he foun' he jus' got a little piece of a great big soul. Says a wilderness ain't no good, 'cause his little piece of a soul wasn't no good 'less it was with the rest, an' was whole. Funny how I remember. Didn't even think I was listenin'. But I know now a fella ain't no good alone.”

“Hm?" Sie runzelt die Stirn. "Ein was? Ein Stativ?" "Was hat er gesagt?", fragt Hama durchs Handy. "Ob er ein Dativ ist? Dem Tariq, dem Tariq, was redest du da?" "Sei still" sagt Maya zu ihrer Freundin und wirft mir dann einen verwirrten Blick zu. "Wie meinst du das?" Ich hab das Gefühl, jede Eigenschaft, die man mir als Mensch zuschreibt, dient eher anderen Menschen als mir. Ich fühl mich halt nie angekommen, egal wo ich bin. Ich habe keine Ahnung, wie ich das meine, ich bin einfach verdammt müde.”

“Hm? These cherry tomatoes... they've been dried. Right, Tadokoro?" "Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them. When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F. I, um... thought they'd make a nice accent for the terrine..." "Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses. In Shinomiya's case... ... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors. But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines... ... but one centers on the delicacy of the fresh... ... while the other on the savory goodness of the ripe and aged. They are two completely different approaches to the same ingredient- vegetables!" "Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite." "For certain. If Shinomiya is the "Vegetable Magician"... ... I would say Megumi is... a modest spirit who gifts you with the bounty of nature. a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves* "No, that's not what she is! Megumi is a spirit who brings happiness and tastiness... a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune* "Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north... a Vegetable Yukinoko!" *Small snow sprites* "It's not winter, so you can't call her a snow sprite!" "How come all of you are picking spirits from Japanese folklore anyway?”

“Hmm. A grilled miso rice ball and a grilled soy sauce rice ball... But what is this covered in dried seaweed?" "When we think about the rice ball and its connection to the Japanese climate and culture, the existence of fermented food is something we can't ignore. Eating fermented food on a daily basis is a unique trait of the Japanese culinary culture. The most famous of the fermented foods are the soy sauce and miso. Seasonings that the Japanese diet cannot do without. We coated one of the rice balls with soy sauce and the other with miso... ... and grilled them over charcoal." "The slightly burnt scent of the soy sauce is so appetizing." "The grilled fragrance of miso is irresistible to a Japanese person. And this we can only taste in the form of a rice ball too." "Another fermented Japanese product that we must not forget about is natto. Natto is a little tough to put inside a rice ball as it is... ... so we've minced it along with diced green onions. It has been flavored with soy sauce and Japanese mustard. And to add some punch to it, we coated the rice ball with roasted shredded seaweed. By shredding it, the flavor of the dried seaweed becomes far better than just coating the rice ball with a sheet of it.”

“Hmm.” Hell, he’d lost his voice. Maybe his capacity for thought. They were headed where his body had wanted her since the day they met. Blood surged to his groin, leaving his brain defenseless. “What’s that?” She rubbed a finger across his lower lip. “Do I make you nervous?” She threw off his equilibrium, but he could work with that since he was trained to adapt to new and dangerous situations. He licked his lips, letting his tongue brush the finger she still pressed against him. “I can handle you.” “Oh, sweetheart, I doubt it.”

“Hmm... the noodles are good. I can taste the flour; their scent and flavor are clear, not masked by the smell of kansui. Ah, this is good broth. You used only chicken to make it. You did well with the condiments, too. You cannot get such a rich flavor unless you use condiments made from pure ingredients. And I see you used Chinese vinegar. Hmm. This barbecued pork is well made. It's Kurobuta from the Kagoshima prefecture that has been fed properly on sweet potatoes. The cucumber was organically grown, without pesticides or even herbicides. This egg is impressive too. Only a chicken that has been properly grass-fed in a healthy environment can lay an egg this good.”

“Hmm?' I looked away, flustered automatically using irritation to cover my discomfort up. 'What does 'hmm' have to do with anything? Could you ever use more that five words? All this grunting and minced words make you come across-- primal.' His smile tipped higher. 'Primal.' 'You're impossible.' 'Me Jev, you Nora.' -Nora & Patch (PG 226)”

“Hmmm!” directed to Fai. “Is there such thing as an answer, Fai?” he asked, though by his tone, Wolfdon could tell he knew the answer to that, if it were possible. “I would not know, Godric,” Fai replied, a bit more solemn than Godric and Cheng. “For knowing thus, the question would be answered, but without, there is neither subjectivity nor objectivity, just truth from above lisped through our uncouth tongues. Truth, there is. Answers, I cannot say.”

“Hmmm,” hummed Rick. “Now isn’t this pleasant?” With a sigh, he softly said, “’Silently, one by one, in the infinite meadows of heaven, blossomed the lovely stars, the forget-me-nots of the angels.’” “That’s beautiful,” whispered Amelia as if not wanting to ruin the pleasant mood he had just created. “Henry Wadsworth Longfellow… “Have you ever heard of the constellation: Berenice’s Hair?”… “It’s named after an Egyptian queen. Berenice and Ptolemy were newlyweds when he went off to war. She was worried about him so she made a deal with the goddess of love to protect her husband. In order to save his life, Berenice was supposed to cut off her long golden hair, which she was very proud of. She felt it was her crowning glory, but she was willing to sacrifice anything for the man she loved. The goddess was so pleased with her newly acquired treasure that she took it up to heaven.”

“Hmmm, it is a small pelvis with a very ample sub-pubic angle; at least ninety degrees...the bones are delicate, fine, graceful...hmmm..." With certainty born of profound expertise and his uncanny ability to dialogue with bones, Romano stated his conclusion without touching anything. "It is a woman." (Arturo Romano Pacheco, physical anthropologist)”

“Hmph," said Sharon . "Did you know that the numbers three and seven are sacred to vampires? There are seven vampire sects." "Seven sacred sects," I repeated. "Say that three times fast." "How about I spank you instead?" asked Patrick in a benign tone that belied the flare of irritation in his gaze. "Only if you tie me to a bed and use a paddle." His silver eyes went molten. Uh-oh. Me and my big smart-aleck mouth. "I… uh, sorry. I didn't mean that. I saw Secretary a few too many times. I'm impressionable.”