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T Quotes

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All T Quotes

“There’s another story I know. This one doesn’t have any swords or visions. This one is about a boy who found a girl during a terrible time.” “How did it turn out?” “I don’t know, but I do know the boy doesn’t regret it. Not a minute. No matter how it turns out. Because he’s been waiting for this girl from the time she was born, and if it takes another thousand years to meet her again, he’d wait again. Whatever it takes.”

“There's been about 100 billion people who have ever lived. Do you know how many people can exist? You take a look at the genes and find how many combinations of genes can make an authentic human being. And it is stupendously a larger number than the 100 billion. What it means is you are alive against stupendous odds. You are breathing air, observing sunsets, gazing into the night sky. Most people who could exist will never experience that. [Most people that could exist mathematically]. . .will never exist . . you are as special a living entity as there ever was”

“There's caviar inside the prawn dumpling!" "I used fresh live Japanese tiger prawns and minced the meat, then mixed it with an egg. I wrapped the caviar with it and fried it in peanut oil." "The sweetness of the prawn and the rich taste of the caviar complement each other! Nice work, Yuichi!" "Ah, no..." "There are various kinds of fried prawn dumpling dishes, but it was Yuichi's idea to wrap caviar in it. He got all the ingredients and made it himself on his day off." "Tayama senpai created this?" "Yuichi, make something else for us." "Please let me off the hook now." "Yuichi, make the scallop rice." "Master!" "Just do it." "The rice has been steamed and lightly flavored with dashi and soy sauce. I basted the scallop with a mop sauce made from sake and soy sauce, and grilled the outside but left the meat half-cooked. Then I placed the scallop onto the rice just before it finished steaming--- steam it for a moment, and it's done." "Aah! The flavor of the scallop has seeped into the rice, but the scallop itself still retains its flavor too. This only works if you perfectly calculate how long to grill the scallop and how long to steam it on the rice." "He saw me making steamed clam rice... ... and that's where he got the idea to place the teriyaki scallop instead of the clams on top of the rice." "The fact that you made the scallop into a teriyaki was a nice touch." "This is great ." "One more dish, Yuichi!" "Oh, please..." "Yuichi, I've got some engawa. You want me to help?" "No way. I'll do it myself! I wrapped young spring onions with the engawa of a left-eyed flounder, brushed on a mop sauce made from soy sauce and sake, and grilled it lightly. Please sprinkle some powdered Chinese pepper or shichimi onto this, if you want to." "Yum! The scent of the grilled spring onion and engawa draws out my appetite." "I took Yuichi to a restaurant that cooked garlic chives wrapped with eel dorsal fins... ...and Yuichi said he wanted to try it with left-eyed flounder engawa and young spring onions." "I thought it would be a waste to grill the engawa, but it turned out surprisingly good when he made it that way.”

“There’s color here, too—- flowers like jewels sewn onto green silk. Rhododendron shrubs laden with magenta clusters of ruffled blossoms. Fronds of emerald ferns, luminous even in deep shadow. Weeds, tangled and exuberant, are flourishing most of all, but among them I sense the vibrant blossoms of periwinkle, primroses, and lunaria, small buds of white anemone nodding atop tall, thin stems, speckled hellebores and toad lilies pressing toward the light. And the viburnum! They’re thriving— ten feet tall and just as wide. Along the walls, and now and then along the edges of the path, their creamy-white, pink-tinged blossoms float atop dark green leaves, and their spicy vanilla fragrance threads through every shadow.”

“There's curd, but is it alright to eat curd after eating meat?" asked Weligama Hamine, placing the dish of vegetables in her hands on the table. "Our parents never allowed us to eat curd after meat." "There's no harm in eating curd, Amma," Aravinda said. "It may be a little harmful to eat curd after too much meat. Meats contains essential elements that take time to digest. This is also true of milk. That's why this belief would have grown. If we eat a large quantity of meat without rice, and follow with curd, there is a possibility of indigestion." Weligama Hamine accepted the professional knowledge of her son who had qualified in England. She however, did not abandon her own view completely.”

“There’s enough pain and suffering in this world, without us volunteering to unnecessarily endure more. Through dispassionate self-observation we can learn much from the experiences that brought us to where we are at this very moment, and we can share that learning with others, as I’m doing with you. How we approach suffering and how we choose to endure it from this moment on is entirely up to us.”