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I Quotes

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All I Quotes

“I can smell fennel, lemongrass and cinnamon. But there's something more... something that ties those three spices together. What is this powerful aroma underneath it all? "'Holy basil'! And he used fresh leaves!" Holy... ... basil? "It's a spice native to Southeast Asia and sacred to the Hindu religion. Just one whiff of it... ... sends a refreshing sensation throughout the entire body. In Ayurvedic medicine, it's even considered an elixir of life!" *Ayurveda is the name of Hindu traditional medicine in which proper diet plays a large role.* "Really? What an amazing spice!" "However... ... holy basil rarely makes it to Japan while still fresh! It should be nearly impossible to procure! How on earth did you get it?!" "Oh, that? We raise it year-round for our seminar. And how do we cultivate it? Well... that's a trade secret." "What?! He raises his own uber-rare spices?!" "That's the Shiomi seminar for you." ""Shiomi"? They must mean Professor Jun Shiomi, the academic expert on spices!" "Man, this scent is not just powerful, it's addictive! But that's not the only thing going on in this dish. There's something else, something that spurs you on to the next bite... tartness? Yogurt!" "Good guess, Yukihira. Holy basil is so strong it can easily overpower all other spices if you aren't careful. But adding in yogurt mellows it out." Not only that, the spices he used have the curcumin compound, which is known to aid the liver in detoxifying the blood. That together with the lactic acids in yogurt increases how well the body absorbs it!”

“I can smell the ocean in the distance. The salt wraps around my body, making my skin feel tight, and already I want to shower. I can do big cities, and small cities, and the even the occasional mountaintop is cool. But oceans are ridiculous. They take up way too much space in this overcrowded world and are filled with creatures that have several sets of teeth, like one row of man-eating teeth isn’t enough. And just to add insult to injury, all that water isn’t even drinkable. If you ask me, the ocean is kind of a prick.”

“I can smell the pungent scent of garlic and soy sauce coming from the eggs... ... almost as if they had been grilled! But... the eggs are still raw! How could he...? It was then! When he slid the eggs across the heated oil in the skillet in that quick flip. Was that enough to infuse the raw egg with all the flavor of the seasonings?!" "?! Wait, you can do that?" "Heck no! If you're even the slightest bit too slow, you end up with a skillet full of half-cooked scrambled eggs." "I've got about one second to cram all that flavor into the raw egg. And to do that, cheapo bland eggs are a better choice than high-end eggs with a strong flavor. Can you even imagine it? All that thick, raw egg... ... practically bursting with the flavor of sesame oil, garlic, and roasted soy sauce. Go on, try a bite. Then you'll understand. Don't let it get cold. DIG IN." The scent of garlic and roasted spring onion... So heavy, it's just this side of being so much you could choke. The thickness of it all strokes the tongue. With each bite... ... the roasted soy sauce mixes with the rice... ... while the raw egg... ...slides slickly down the throat.”

“I can smell the shrimp broth and garlic! Mmm! It's so good! It's light yet has a deep, full-bodied flavor!" "Whoa! I've been eating all day, but this goes right down!" " Mm! This is the perfect finisher for the day!" "And the topping is the bun's pork filling!" "Yep! Listening to customer requests last night gave me the inspiration to try this out." "Thanks to these noodles, we sold a whole lot more today than yesterday." "Using bun dough to make noodles... how interesting! And to come up with it on the spot too..." "Nah, I didn't really. See, Taiwan already has a noodle dish a lot like it." "...? Dan Zai Noodles!" DAN ZAI NOODLES Originating in Southern Taiwan, it is also known as Tan-tsu noodles or slack season noodles. The broth is generally light and clear, made from seafood stocks like bonito or shrimp. Then oil noodles are added and topped with items like ground pork, green onions, bean sprouts and shrimp. Served in small snack-sized portions, it was created with the idea of being a tasty snack that could be eaten over and over.”

“I can smell the smoke now. I can see tendrils of it comin' up between the cracks in the shrikin' floorboards. There she is, calmly taking down the framed examples of fine embroideries, samplers, and needlework from teh hallway wall and tucking them under her arm. "Mistress! Come on! You've got to leave!" She calmly turns and faces me. "Why?" she asks. "The British are coming?" "Only one, Mistress," I say”

“I can speak of my own criterion for judging whether or not a book is good or bad. I ask of it a single question, From how deep and true an impulse did it spring? Was it written merely to shock? Only to make money? Or was it written to create something more perfect and more lasting than the life experience from which it came?”