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Liver Quotes

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Liver Quotes

“We ate our liver and spinach while watching the right honorable gentlemen of the British House of Commons yelling at each other about the Iraq invasion on C-SPAN. And it was damned good. It was good because it was liver and spinach with cheese, but mostly it was good because I didn't have to make it. Sometimes I want to beat Eric's head repeatedly against a sharp rock, but other times he knows just the right thing to do to make me forget about turning thirty- lull me into a comatose state on the couch with British news shows, then dose me with offal.”

UnderstandingLiverMarried LifeOffalJulie Powell
Book:Julie & Julia: My Year of Cooking Dangerously
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“Dear Mr. Beard, On the radio last spring, President Roosevelt said that each and every one of us here on the home front has a battle to fight; We must keep our spirits up. I am doing my best, but in my opinion Liver Gems are a lost cause, because they would take the spirit right out of anyone. So when Mother says it is wrong for us to eat better than our brave men overseas, I tell her that I don't see how eating disgusting stuff helps them in the least. But, Mr. Beard, it is very hard to cook good food when you're only a beginner! When Mother decided it was her patriotic duty to work at the airplane factory, she should have warned me about the recipes. You just can't trust them! Prudence Penny's are so revolting. I want to throw them right into the garbage. Mrs. Davis from next door lent me one of her wartime recipe pamphlets, and I read about liver salmi, which sounded so romantic. But by the time I had cooked the liver for twenty minutes in hot water, cut it into little cubes, rolled them in flour, and sautéed them in fat, I'd made flour footprints all over the kitchen floor. The consommé and cream both hissed like angry cats when I added them. Then I was supposed to add stoned olives and taste for seasoning. I spit it right into the sink.”

CookingHard TimesIngredientsWorld War IiLetterLiverWartimeRecipePresident Roosevelt1942Lulu SwanJames Beard
Book:Delicious!
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“Um, i-it's Monkfish-Dobujiru Curry." DOBUJIRO A hot stew with monkfish as the main ingredient... it's a recipe that has its roots in the fishing towns of Japan's northern prefectures of Ibaraki and Fukushima. Curry and monkfish? What a strange pairing. What on earth is she thinking? AAAH... "Now I see! This is why she used monkfish! The most unique part of Dobujiru is how it is made by first simmering a monkfish liver- the foie gras of the sea- until it dissolves. Miso paste and sake are then added to stretch the liver and form the base of the broth. But she added curry spices to that... ... to make a "Monkfish-Liver-Curry Miso" base!" "Who would've dreamed that the deep, sticky richness of the liver would meld so well with curry spices! Mmm! I can feel the warmth seeping through my whole body!”

LiverJapaneseStewCurryMegumi TadokoroMonkfish
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“This is an eel roll-up skewer. It's thinly sliced eel meat wrapped around a skewer." "What do you mean by the eel meat?" "Take a look at the diagram behind you." "Hmm! It's been separated into so many different parts! It's soft, meaty and fatty... I can enjoy the flavor of the eel to the fullest!" "I must say... this skewer tastes good." "The taste of the eel is a lot richer since it hasn't been steamed like a Tokyo-style kabayaki! And it's a lot more soft and succulent than the kansai-style kabayaki!" "It's the very essence of the eel's flavor." "This is the liver. I can only get one liver out of an eel, so I can only provide the customers with a limited amount each day." "Oh, but isn't the liver the guts?" Ah, look at the diagram. At my place, the liver is one specific part while the guts are the whole thing." "Ooh, I see. That's what it means." "Animal guts have a distinct smell to them. But the eel liver has no smell at all!" "Unlike an ordinary liver skewer... I've taken out the gall bladder, so it's not bitter. Next come the grilled ribs. The ribs are the abdominal bones in the eel that you get rid of when making kabayaki. I skewer and grill them.”

LiverRibsEelsSkewersIzakaya
Book:Izakaya: Pub Food
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“He got to Tajrish Square. He had given instructions to Tara to be right next to the jigar forooshi, a liver and kidney store, a delicacy Iranians have been delighting in for centuries. The real Liver King resides in Iran. Not on TikTok. The authentic liver kings and queens have known about the health benefits of eating raw organs for thousands of years.”

IranianLiverIranian CuisineTiktokFood In IranIranian FoodLiver KingThe Liver King
Book:Tajrish
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“He appeared a moment later bearing a bowl of rice topped with eel. "Thought I'd grill some soy-marinated hamo eel, rather than the usual unagi. Steamed it too, Tokyo-style, so the bones should be nice and soft. This soup is made from the liver--- add a dash of ginger juice if you feel like it. As for the eel, some of this ground sansho pepper should pair with it nicely.”

SoupRiceLiverJapanese CuisineEel
Book:The Menu of Happiness
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“It wasn't lost on him, the poetry, the symmetry of this last bite. Everything had begun with a taste of liver. Now it would end with one. Kostya reached inside himself, to the place in his gut that felt inevitable, an entry point, its emptiness like a door. He reached for his dad. For Frankie. For the other side. He could almost feel the hands of the Dead reaching out for him in turn. He placed the pufferfish liver onto his tongue. Wet, cold, slippery with blood. Toxic, exotic, a once-in-a-lifetime taste. He chewed hard, fast, before he lost his nerve. Fatty, mineral, metallic, cream. Bitter, in the back of his throat. Tears streamed down his face. Liquid fear. Like salt, he told Maura, instead of goodbye, and swallowed.”

SaltLiverFlavorsPoisonousFuguLast Meal
Book:Aftertaste
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“What a wallop of rich, full-bodied flavor! Tangy spiciness is flooding in my mouth! This ain't no sweet tea cake! Ankimo?! It's filled with ankimo monkfish liver!" "Yep! You've got it in one. This here is a special little dish I made... I dub it THE ANKIMONAKA GUTS SANDWICH!" "Wait a minute. There were no rice wafer shells or batter in the ingredient trucks! How could you make a monaka sandwich?!" "Easy enough to make your own with a little cornstarch and shiratama rice flour. Squeeze some batter between two muffin molds- like these- bake them, and voilà! You have your own instant rice wafers. It's a pretty delicate operation, though, so you've gotta be patient and careful. As for the filling, I started out by trimming and deveining some monkfish liver, then I salted it to remove its fishiness. Next, I whipped up a broth of bonito stock seasoned with soy sauce, sake and sugar and then simmered the liver. I pressed it through a strainer until it was a nice, smooth paste and mixed in my handmade Shichimi red pepper blend. After that, all that was left was to stuff the rice wafer shells with it and serve!" Light, crispy wafers and thick, sticky monkfish-liver paste! Those two and the mountain yam he mixed in with them make for marvelously contrasting textures! And their flavors! The sharp spiciness spreads its addicting tingle through my entire mouth! He struck the perfect balance between the savory umami of the bonito stock and the salty soy sauce too... Which makes the tangy spiciness of his red pepper blend stand out all the more!”

LiverSeasoningsSpicySouma YukihiraMonkfishWafers
Book:食戟のソーマ 33 [Shokugeki no Souma 33]
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“It was a good-sized trout, opened out, salted, pressed, floured and fried. The entrails had been cooked with some vinegar and mint, mashed up and spooned onto the plate as a sort of afterthought. It was delicious: simple and honest. I ate it all, and didn't give a single thought for what it might do to my humors. I sucked every bone, washed it down with some thick, spicy red wine- peasants' wine- from the hills above the town. I knew that I was tasting the place itself: the fish from the river I had crossed on my way into the town, the pig that had rooted in the woods I had ridden through, olives grown a short walk away. The pig had snuffled under the pine trees whose nuts had adorned its sausages. I had eaten the land. The town itself will always be nameless in my memory, but even now I can assemble it from its flavors, because I have never forgotten any of them. A meal of pigs' liver and fish, served with apologies.”

PigsLiverTroutSeasoningsFood And WineSurf And TurfSense Of TasteSausagesPerugia
Book:Appetite
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“The key to this risotto is Japanese peppers of all things?!" "It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!" "And that one key ingredient that quietly ties it all together... ... is garlic!" "Garlic?! In traditional Japanese cuisine?! That's almost unheard of!" "Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish. But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor... ... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.* But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!" "Ew! Don't say they're infused with sweat! That's gross!" "This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?" "That is eel-liver broth, my lady. I dressed the eel's liver and then sautéed it in olive oil with some smoked garlic chips. Then I poured the sake Sakaki and Marui made over the top and let the alcohol cook off before adding bonito stock to make a broth. It matches beautifully with the cheese that Yoshino and Nikumi made, creating a soft flavor with a splendid aftertaste.”

CheeseLiverGarlicJapanese CuisineRisottoEelMentioned
Book:食戟のソーマ 25 [Shokugeki no Souma 25]
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“So luscious! The dressing is extra-virgin olive oil and wine vinegar exquisitely melded with pureed pike liver. The rich, full-bodied flavor of the liver seeps into the tongue, gracefully underscoring the mild sweetness of the fatty meat. I feel like I'm drowning in a tidal wave of flavor and fragrance! Unbelievable! How many spices must he have mixed to-" "No. The spice used in this dish... ... is allspice alone." "What?!" "I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance." "No, his skill is in manipulating fragrance itself. He can do more than just add more spices into his recipes. In fact, this time he subtracted spices instead. In so doing, he accentuated the freshness and flavor of the in-season pike.”

FragranceLiverDressingSpicePikeAkira HayamaAllspice
Book:食戟のソーマ 12 [Shokugeki no Souma 12]
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“Kaitlyn's bread was still hot coming out of the oven; it emitted the most heavenly steam as she sliced into the golden crust. "The liver!" she called. Kel and I swarmed her, schmearing slices of toasted bread with the chopped chicken liver made with schmaltz---chicken fat---spicy and smoky with paprika and za'atar, and sweet with blackened, almost burned caramelized onions. I topped it with fried leeks and some microgreens.”

LiverChickenJewish FoodAppetizer
Book:Sadie on a Plate
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“The chopped liver was smooth but just a little grainy, rich but with just a slight iron tang. The kimchi was sour and tart and crunchy and a little fishy, clearly the real thing. Piled together on a toasted slice of baguette and with a little extra richness from homemade mayo, it was an excellent bite. But not one that photographed all that well. Sure, the kimchi was bright red and pretty, splayed out like phoenix feathers, but the chopped liver was brown and mushy. I didn't think liver would get me all that many hits. Something that also tasted good but didn't photograph very well: the bite-size orbs of gefilte fish, the puree of who-knows-what soft and smooth, its pearly grayness flecked with orange bits of carrot. At least the vibrant beet and cardamom pickle on top, reminiscent of horseradish, looked nice.”

Social MediaLiverJewish FoodFood CombiningKimchiPhotographic
Book:Best Served Hot
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“It was love at first sight. The first time Yossarian saw the chaplain he fell madly in love with him. Yossarian was in the hospital with a pain in his liver that fell just short of being jaundice. The doctors were puzzled by the fact that it wasn't quite jaundice. If it became jaundice they could treat it. If it didn't become jaundice and went away they could discharge him. But this just being short of jaundice all the time confused them. Each morning they came around, three brisk and serious men with efficient mouths and inefficient eyes, accompanied by brisk and serious Nurse Duckett, one of the ward nurses who didn't like Yossarian. They read the chart at the foot of the bed and asked impatiently about the pain. They seemed irritated when he told them it was exactly the same. 'Still no movement?' the full colonel demanded. The doctors exchanged a look when he shook his head. 'Give him another pill.' Nurse Duckett made a note to give Yossarian another pill, and the four of them moved along to the next bed. None of the nurses liked Yossarian. Actually, the pain in his liver had gone away, but Yossarian didn't say anything and the doctors never suspected. They just suspected that he had been moving his bowels and not telling anyone.”

NurseLiverJaundice
Book:Catch-22
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“With the rise of classical Greece, the soul debate evolved into the more familiar heart-versus-brain, the liver having been demoted to an accessory role. We are fortunate that this is so, for we would otherwise have been faced with Celine Dion singing "My Liver Belongs to You" and movie houses playing The Liver Is a Lonely Hunter. Every Spanish love song that contains the word corazon, which is all of them, would contain the somewhat less lilting higado, and bumper stickers would proclaim, "I [liver symbol] my Pekingese.”

HeartSoulHumorScienceLiver
Book:Stiff: The Curious Lives of Human Cadavers
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“LIVER, n. A large red organ thoughtfully provided by nature to be bilious with. The sentiments and emotions which every literary anatomist now knows to haunt the heart were anciently believed to infest the liver; and even Gascoygne, speaking of the emotional side of human nature, calls it "our hepaticall parte." It was at one time considered the seat of life; hence its name- liver, the thing we live with.”

KnowsHumansHeartScienceNamesSidesEmotionHuman NatureEmotionalHumourRedSeatsSentimentsOne TimeOrgansLiver
Book:The Unabridged Devil's Dictionary
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“See, how the liver is swollen larger than a fat goose! In amazement you will exclaim: Where could this possibly grow?”

GrowsEatingFatsGeeseLiverAmazementSwollen
Book:The Epigrams of Martial: Translated Into English Prose. Each Accompanied by One Or More Verse Translations, from the Works of English Poets, and Various Other Sources
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“How many of our virtues originate in the fear of Death & that while we flatter ourselves that we are melting in Christian Sensibility over the sorrows of our human Brethren and Sisteren, we are in fact, tho' perhaps unconsciously, moved at the prospect of our own End for who sincerely pities Sea-sickness, Toothache, or a fit of the Gout in a lusty Good-liver of 50?”

HumansEndsFactsChristianVirtueSeaFitSorrowMovedPitySicknessSensibilitySincerelyFear Of DeathMeltingLiverBrethrenToothacheGout
Book:Collected Letters: 1820-1825
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“I think people who are unhappy are always proud of being so, and therefore do not like to be told that there is nothing grand about their unhappiness. A man who is melancholy because lack of exercise has upset his liver always believes that it is the loss of God, or the menace of Bolshevism, or some such dignified cause that makes him sad. When you tell people that happiness is a simple matter, they get annoyed with you.”

PeopleThinkingMenBelieveMatterCausesLossSimpleProudExerciseUnhappyUpsetUnhappinessMelancholyAlways BelieveAnnoyedMenaceLiverBolshevism
Book:Autobiography
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“I awoke from The Sickness at the age of forty-five, calm and sane, and in reasonably good health except for a weakened liver and the look of borrowed flesh common to all who survive The Sickness... When I speak of drug addiction I do not refer to keif, marijuana or any preparation of hashish, mescaline, Banisteriopsis caapi, LSD6, Sacred Mushrooms or any other drugs of the hallucinogen group... There is no evidence that the use of any hallucinogen results in physical dependence.”

LooksUseAgeSpeakResultsCommonFiveGroupsDrugEvidenceSacredAddictionCalmFleshPreparationSicknessFortyMarijuanaSaneDependenceBorrowedGood HealthLiverDrug AddictionMushroomsDrug AddictHallucinogensHashish
Author:William S. Burroughs
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“The mechanical brain does not secrete thought "as the liver does bile," as the earlier materialists claimed, nor does it put it out in the form of energy, as the muscle puts out its activity. Information is information, not matter or energy. No materialism which does not admit this can survive at the present day.”

DoeMatterFormEnergyBrainInformationActivityMusclesMaterialismLiverPresent Day
Book:Cybernetics Or Control and Communication in the Animal and the Machine
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“Grief does not expire like a candle or the beacon on a lighthouse. It simply changes temperature. It becomes a kind of personal weather system. Snow settles in the liver. The bowels grow thick with humidity. Ice congeals in the stomach. Frost spiderwebs in the lungs. The heart fills with warm rain that turns to mist and evaporates through a colder artery.”

HeartKindDoeTurnsGrowsGriefRainWarmSnowWeatherIceSettlingStomachCandleThickLungsTemperatureMistFrostLiverBeaconsLighthouseArteriesBowelsHumidity
Book:Nocturne: A Play
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“Unforgiveness is the most prolific cause of disease. It will harden arteries or liver, and affect the eye-sight. In its train are endless ills.”

EyeCausesDiseaseForgivenessSightTrainEndlessLiverArteries
Book:The Complete Game of Life and How to Play It: The Classic Text with Commentary, Study Questions, Action Items, and Much More
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“If a team is in a positive frame of mind, it will have a good attitude. If it has a good attitude, it will make a commitment to playing the game right. If it plays the game right, it will win-unless, of course, it doesn't have enough talent to win, and no manager can make goose-liver pate out of goose feathers, so why worry?”

IfsMindEnoughPlayCoursesGamesWinningAttitudeWorryTeamTalentCommitmentManagersFeathersGeeseLiverFrame Of MindGood Attitude
Author:Sparky Anderson
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“We develop all our sciences, archeology, cosmology, psychology, we tabulate and classify and cling to our sacred definitions, our divisions, without any attempt to synthesis, without the humility to see that these are only parts of a total knowledge. ... But somehow we ought to be able to keep the idea of the totality of experience and knowledge at the back of our minds even though the front's busy from morning til night with the life cycle of the liver fluke.”

MindIdeasAbleNightKnowledgeMorningPsychologyFrontsHumilityOughtSacredBusyDefinitionsCyclesDivisionCosmologyTotalityLiverSynthesisSpecializationFlukesArcheology
Author:Maureen Duffy
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“Indians have no monopoly on environmentalism. That's one of the great myths. But we were subsistence livers. They're two different things. Environmentalism is a conscious choice and subsistence is the absence of choice. We had to use everything to survive. And now that we've been assimilated and colonized and we have luxuries and excesses, we're just as wasteful as other people.”

PeopleTwoDifferentUseChoicesConsciousMythAbsenceLuxuryDifferent ThingsExcessMonopolyEnvironmentalismLiverTwo Different ThingsSubsistence
Author:Sherman Alexie
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