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Food For Thought Quotes

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Food For Thought Quotes

“In most cases, verbal prayer alone does not change anything; when actions are branded with prayer, wonderful things happen. Actions alone do not make it as well; they lead to success when guided to labour by answered prayers. Pray and work!”

GodVoiceChangePrayerPrayingFood For ThoughtIsraelmore AyivorPrayActionsActMake A ChangeAnswered PrayerVerbalTalk To GodPray HardWork And PrayPray And WorkVerbal Prayer
Book:The Great Hand Book of Quotes
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“She'd make all the ingredients individually for her kimchi-jjigae," he went on. "Anchovy stock. Her own kimchi, which made the cellar smell like garlic and red pepper all the time. The pork shoulder simmering away. And when she'd mix it all together..." He trailed off, tipping his head back against the seat. It was the first movement he'd made over the course of his speaking; his hands rested still by his sides. "It was everything. Salty, sour, briny, rich, and just a tiny bit sweet from the sesame oil. I've been trying to make it for years, and mine has never turned out like hers." My anxiety manifestation popped up out of nowhere, hovering invisibly over one off Luke's shoulders. The boy doesn't know that the secret ingredient in every grandma's dish is love. He needs some more love in his life, said Grandma Ruth, eyeing me beadily. Maybe yours. Is he Jewish? I shook my head, banishing her back to the ether. "I get the feeling," I said. "I can make a mean matzah ball soup, with truffles and homemade broth boiled for hours from the most expensive free-range chickens, and somehow it never tastes as good as the soup my grandma would whip up out of canned broth and frozen vegetables." Damn straight, Grandma Ruth said smugly. Didn't I just banish you? I thought, but it was no use. "So is that the best thing you've ever eaten?" Luke asked. "Your grandma's matzah ball soup?" I shook my head. I opened my mouth, about to tell him about Julie Chee's grilled cheese with kimchi and bacon and how it hadn't just tasted of tart, sour kimchi and crunchy, smoky bacon and rich, melted cheese but also belonging and bedazzlement and all these feelings that didn't have names, like the dizzy, accomplished feeling you'd get after a Saturday night dinner rush when you were a little drunk but not a lot drunk because you had to wake up in time for Sunday brunch service, but then everything that happened with Derek and the Green Onion kind of changed how I felt about it. Painted over it with colors just a tiny bit off. So instead I told him about a meal I'd had in Lima, Peru, after backpacking up and down Machu Picchu. "Olive tofu with octopus, which you wouldn't think to put together, or at least I wouldn't have," I said. The olive tofu had been soft and almost impossibly creamy, tasting cleanly of olives, and the octopus had been meaty and crispy charred on the outside, soft on the inside.”

Food For ThoughtFlavorsCuisineJewish FoodKimchiGrandmothers Love
Book:Sadie on a Plate
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“As much as I really wanted to give the judges my take on gefilte fish (which was and is SO much better than that slimy, mealy garbage you get in the jar), obviously, that wasn't going to work for a vegetarian challenge. So what did I have up my----latkes! Of course. I hadn't made latkes yet. And I could easily gussy them up. I made an excellent version with parsnips to go with the normal potatoes and onions. I could make a fancy cream to complement it, and homemade cranberry applesauce, and make sure the edges were perfectly lacy and crisp...”

Food For ThoughtIngredientsJewish Food
Book:Sadie on a Plate
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“How about lamb? I hadn't done anything with lamb yet, which was surprising, because it was one of my favorite meats. Lamb it is, then. Being in a restaurant kitchen and having to get dish after dish out, I probably didn't want to spend a lot of time pan-searing lamb to order. Too easy to get stuck in the weeds. So what if I braised it? In red wine, the way Grandma Ruth used to, and with spices like cinnamon and coriander and ginger, the way... well, not the way my grandma used to, but the way Sephardic Jews---whose ancestors had lived in Spain and North Africa during the Diaspora---did? Sephardic Jews also liked to pair meat with fruits. Dried fruits like apricots and prunes would be meltingly delicious cooked in the wine with the lamb; my mouth was watering just thinking about it. It would need some spiced couscous to soak up all those delicious juices, and maybe something salty. I had sweet, sour, umami, and bitter, so maybe something salty. Something pickled? Pickled cherries could make the whole dish pop.”

Food For ThoughtSpicesDiasporaEntreesLambJewish FoodDried FruitsSephardic
Book:Sadie on a Plate
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“I really want my roots to come through in this meal," I said, very conscious of the cameras filming everything I was saying. "I want to make sure viewers and diners"----and investors, please, especially investors----"see everything that the food of my ancestors can be. That Jewish food isn't just matzah ball soup and pastrami sandwiches." So it was with that attitude I went about planning my menu. "I'm thinking my first dish is going to be a tribute to my grandmother," I said. "She was very into chopped liver. I hated it as a kid, for good reason: her chopped liver was bland and gritty." Grandma Ruth hissed in my ear, but I ignored her. "I want to make good chopped liver on good bread with something vinegary and acidic to cut through it. Maybe some kind of pickled fruit, because the judges really loved my pickled cherries in the last round." "How about kumquats?" suggested Kaitlyn. "Or gooseberries?" "I like gooseberries," said Kel. I made a note. "We'll see what they have at the store, since we'll be on a budget. With the second course, Ashkenazi cooking has so many preserved and sometimes weird fish dishes. Think gefilte fish and pickled herring. I've wanted to do my special gefilte fish this whole competition and never got a chance, so I think now's the time." "If not now, when?" Kel said reasonably. "Indeed. And I think coupling it with pickled herring and maybe some other kind of fish to make a trio will create something amazing. Maybe something fried, since the other two parts of the dish won't have any crunch. Or I could just do, like, a potato chip? I do love potatoes." I made another note. "And for the third dish, I'm thinking duck. I want to do cracklings with the duck skin and then a play on borscht, which is what the dish is really about. Beets on the plate, pickled onions, an oniony sauce, et cetera." "Ducks and beets play well together," Kel said, approval warm on their round face.”

Food For ThoughtTeamworkBrainstormingJewish Food
Book:Sadie on a Plate
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“Winners were not born winners; they learnt and practiced how to win and they have it! Everyone who gives a great testimony about his/her life begins with a beginning that was "inadequate" until something happened... an a breakthrough became evident!”

SuccessBornPracticeEvidenceFood For ThoughtIsraelmore AyivorLearnEvidentTestimonyWinBreakthroughBeginningInadequateActStartBeginWinnersEveryoneDo SomethingTake ActionsPracticingStart SmallBeginsHow To WinAct RightGo GlobalBegin WellHave ItLet Something Happend
Book:The Great Hand Book of Quotes
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“Ensure you have done each day’s portion of the heavy responsibilities resting on you. Never delay your success!”

LeadershipResponsibilityFood For ThoughtIsraelmore AyivorLeadersProcrastinationDelayMartin Luther King JrMartin LutherMartin Luther KingTaskDaily RoutinesResponsibilitiesProcrastinateHeavy Duty
Book:Leaders' Frontpage: Leadership Insights from 21 Martin Luther King Jr. Thoughts
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“Don’t always complain the way isn’t there. If you can’t find the way, create it.”

WayLeadershipLeaderPathInnovationMethodFood For ThoughtIsraelmore AyivorComplainingInventionLeadersInventorRoadSolutionMartin Luther King JrMartin LutherMartin Luther KingComplainStepInnovateComplaintPathwayInnovatorNew ThingCreate The Way
Book:Leaders' Frontpage: Leadership Insights from 21 Martin Luther King Jr. Thoughts
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“The train of thought went like this: I scribbled down the most "sophisticated" foods I could think of. Foie gras. Truffles. Expensive wine. Caviar. Ibérico ham. The one that struck a chord with my Jewish brain was caviar. Caviar served with blinis, little pancakes hailing from eastern Europe. In Russia they served blinis with caviar and sour cream. But even if I could make a hundred and fifteen blinis in the time allowed (since we had to make a few extras for beauty shots and mistakes), I couldn't just serve them with caviar and sour cream. That wasn't transformative enough. Original enough. What else was served with blinis? I tapped my pen thoughtfully against my Chef Supreme notepad. We were getting to the end of our planning session, and the way the others around me were nodding and whispering to themselves was making me nervous. Sadie, they all know exactly what they're doing, and you don't, I thought to myself. And then I nodded, confirming it. Jam. Blinis were served sweet-style with jam. But even if I made my own jam, that wouldn't be enough. I needed a wow factor. What if... what if I made sweet blinis, but disguised them as savory blinis? Ideas ran through my head as we were driven to the grocery store. I wasn't hugely into molecular gastronomy, but even I knew how to take a liquid or an oil and turn it into small gelatinous pearls not unlike fish eggs. I could take jam, thin it out, and turn it into caviar. Then what would be my sour cream? A sweetened mascarpone whip? And then I needed something to keep all the sweetness from becoming overwhelming. I'd have to make the jam nice and tart. And maybe add a savory element. A fried sage leaf? That would be interesting...”

Food For ThoughtJamCaviarGastronomyMolecularBlinis
Book:Sadie on a Plate
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“It's a creamy lobster mashed potato, but it's so much more than that. She can taste the the sweet meat of the shellfish, the salinity of the butter, the earthiness of finely chopped chives. The potatoes are soft, lighter than air, almost like they've been whipped for hours. Eden determines that he's used brie instead of cheddar, giving the whole thing a much milder taste.”

Food For ThoughtFlavorsMashed Potatoes
Book:Knives, Seasoning, & A Dash of Love
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“Being interested in doing undone things means you have the wish to have them done. But being powerful and filled with passion tells that you have the will to actualize them!”

RealityPassionWishInterestPowerfulPowerFood For ThoughtPassionateIsraelmore AyivorEnthusiasmWillEnthusiasticZealUndoneDriveZealousInterestedActualize
Book:Michelangelo | Beethoven | Shakespeare: 15 Things Common to Great Achievers
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“When Jasmine woke that morning she'd been dreaming of breakfast. Not cornflakes or melba toast, skim milk and a sorry slice of apple. No, Jasmine was elbow deep in creamy oatmeal slathered with brown sugar and hot cream. Next, a plate of eggs Sardou: poached eggs nestled sweetly in the baby-smooth bottoms of artichokes and napped with a blushing spiced hollandaise sauce. Jasmine stared up at the ceiling, her mouth a swamp of saliva as she mentally mopped the rest of the hollandaise sauce with a crust of crusty French bread before taking a sip of nutty chicory coffee and reaching for a freshly fried beignet so covered with powdered sugar it made her sneeze.”

Food For ThoughtBreakfastJasmine March
Book:How to Cook a Tart
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“I like cheddar. And goat cheese, the soft kind that you can spread. It's really good with fig jam." "I especially like cheesecake." "Everyone likes cheesecake." "Except the lactose intolerant," Jack said. "Mm-hmm, it's probably a cruel joke to them," Calisa said. "Cake but not." Jack frowned. "You're right. In that case, we shouldn't serve it." "Unless you use cream cheese with lactase." "You can do that?" She knew it existed, but she'd never baked with it before. "I made a regular cheesecake last year. Trick is you have to cool it gradually, or it cracks. Probably same process.”

Food For ThoughtCheesecakeCheesesLactase
Book:The Faraway Inn
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“Be the initiator of things you wish to see, but can’t see. Be the originator of things you wish you feel but can’t feel.”

ChangeLeadershipInnovationFood For ThoughtIsraelmore AyivorInventionLeadersFeelSeeInitiateMartin Luther King JrMartin LutherMartin Luther KingInnovateBe The Change You Wish To SeeInventInnovatorOriginateOriginator
Book:Leaders' Frontpage: Leadership Insights from 21 Martin Luther King Jr. Thoughts
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“Keep it calm and watch the company you keep. It's either a red card or a green card you are holding. One guides you to go on, and the other makes you give up on scoring your goals”

GoalFriendshipCompanyRelationshipColorFriendsFood For ThoughtIsraelmore AyivorGuidesRelateWinnerColourScoreCompanionLoserNever Give UpCompanionshipWinDon T Give UpGive UpDon T QuitCompanionsQuitGreen CardCardRed CardScoringWatch Your FriendsYellow Card
Book:The Great Hand Book of Quotes
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“Invest your money and time acquiring knowledge for yourself... and the good news is that as you do so, you keep your children and grandchildren and unborn generations enlightened by what you have already learnt!”

ChildrenWisdomTimeMoneyKnowledgeGenerationsFood For ThoughtIsraelmore AyivorGoodAcquireEnlightenedLearnChildGrandchildrenGood NewsReadKnowUnbornInvestTime And MoneyEnlightenRead BooksLearntAcquire KnowledgeUnborn GenerationsGrand Children
Book:The Great Hand Book of Quotes
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