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Mushrooms Quotes

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Mushrooms Quotes

“My name is Mary Katherine Blackwood. I am eighteen years old, and I live with my sister Constance. I have often thought that with any luck at all I could have been born a werewolf, because the two middle fingers on both my hands are the same length, but I have had to be content with what I had. I dislike washing myself, and dogs, and noise. I like my sister Constance, and Richard Plantagenet, and Amanita phalloides, the death-cap mushroom. Everyone else in my family is dead.”

SistersMushroomsHaunted HouseGothic FictionBest Opening Paragraph
Book:We Have Always Lived in the Castle
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“I have myself eaten the hallucinogenic mushroom, psilocybe, a divine ambrosia in immemorial use among the Masatec Indians of Oaxaca Province, Mexico; hear the priestess invoke Tlaloc, the Mushroom-god, and seen transcendental visions. Thus I wholeheartedly agree with R. Gordon Wasson, the American discoverer of this ancient rite, that European ideas of heaven and hell may well have derived from similar mysteries.”

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Book:The Greek Myths: Complete Edition
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“I follow him behind the throne and off the dais, where a small door is set against the stone wall, half hidden by ivy. I've never been here before. Cardan sweeps aside the ivy, and we go in. It is a small room, clearly intended for intimate meetings and assignations. Its walls are covered in moss, with small glowing mushrooms climbing them, casting a pale white light on us. There's a low couch upon which people could sit or recline, as the situation called for. We are alone in a way we have not been alone for a long time, and when he takes a step toward me, my heart skips a beat.”

Holly BlackThe Folk Of The AirJude DuarteCardan GreenbriarJudeCardanMushroomsMossThe Wicked KingRoom
Book:The Wicked King
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“Coming back to the village through the snow, under the dark cloudy skies, Belle felt like she had been away for a lifetime. She had, in fact, never left the village by herself before this. There were a couple of overnight trips to fairs with her father, and once or twice during mushroom season they got swept up in the fury and spent a few nights in the forest, gathering morels and truffles and camping out. But that was all, and always with Papa.”

MushroomsChildhood MemoriesBelleMauriceFather And Daughter
Book:As Old as Time
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“The next morning we experienced our very first “full English breakfast,” which consisted of tea, orange juice, cookies, oatmeal, granola, berries, bananas, croissants, grapes, pineapples, prunes, yogurt, five kinds of cold cereal, eggs, hash browns, back bacon, sausage, smoked salmon, tomatoes, mushrooms, beans, toast, butter, jam, jelly, and honey. I don’t know how the British do it.”

EatingBritishTeaEggsBreakfastHoneyCookiesJamGrapesBeansBananasMushroomsTomatoesEnglishBerriesSausageCerealJellyButterYogurtOatmealPrunesPineapplesOrange JuiceToastCroissantsGranolaSmoked SalmonHash BrownsBack BaconFull English Breakfast
Book:A Year of Living Prayerfully
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“Phillipa and I had just returned to the kitchen with a full basket of these beautiful mushrooms. I held a dirt-encrusted one up to my nose, breathing in its earthy aromas, happy to have all of my senses back. "What do you want to do with these?" asked Phillipa. "Something traditional and simple so the flavor of the mushrooms isn't lost," I said. "Poêlée de cèpes à la bordelaise?" "Perfectly delicious," said Phillipa. "I'll scrub the beauties down and then grab the ingredients." "You remember what they are?" "Of course. Olive oil, butter, garlic, thyme, bay leaves, flat parsley, salt, and pepper," she said. "And I'm already drooling.”

Food For ThoughtIngredientsMushroomsFrench FoodChefsPanfried
Book:Sophie Valroux's Paris Stars
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“Before I understand what I am doing, silent words pour out in a torrent of prayer. Oh, how long my spirit has been bound by bitterness. But now, a ray of mercy has pierced the hidden dungeon of my soul. My griefs drain away, and hope fills the void. Words of confession become whispers of praise. As my feet move through the streets of Utsanek, I exchange guilt for forgiveness, resentment for thanksgiving, turmoil for peace.”

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Book:Where Darkness Dwells
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“Thousands of years before Christianity, secret cults arose which worshipped the sacred mushroom—the Amanita Muscaria—which, for various reasons (including its shape and power as a drug) came to be regarded as a symbol of God on earth. When the secrets of the cult had to be written down, it was done in the form of codes hidden in folk tales. This is the basic origin of the stories in the New Testament. They are a literary device to spread the rites and rules of mushroom worship to the faithful.”

WorshipDrugsMushroomsJewsHistoricity Of JesusChrist MythChrist Myth TheoryHistoricity Of The GospelsEssenesOrigin Of Christianity
Author:John M. Allegro
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“Look at all the beautiful, delicate layers! It's a perfect mille-feuille! "Heh. I call it... ...Mushroom Mille-Feuille with Duxelles Filling. Eat up!" Incredible! The exciting flavors of multiple kinds of mushrooms meld together with the crispy, ultrathin layers of piecrust in a moist and magical harmony! "The main ingredient Rindo Kobayashi chose was shiitake mushrooms! She used olive oil to cook them into a confit, trapping and magnifying their natural umami flavor!" Wait... this tang! "Aah. Champignon mushrooms and shallots, sautéed to a golden brown in garlic and butter and then simmered to a paste in broth. Cracked nuts and heavy cream were blended in to make a Duxelles, which she then sandwiched between the Mille-Feuille layers. *Duxelles is a mushroom paste often used as a base for fillings or sauces.* A perfectly balanced tart note makes the salty savoriness of the confit stand out... ... while allowing the mellow sweetness of the shiitake to linger on the tongue! Though I can't put my finger on what this sour flavor is from. What is it?" "Ants.❤️ I extracted formic acid from ants and mixed it into my Duxelles!" "WAAAAH?!" Too much formic acid is poisonous, of course. But in small amounts it can be a wonderful culinary accent. It has no extraneous sweetness, just a sharp, invigoratingly tart tang. "Not only that, if you add it to a sweet base, it can create deeper, more nuanced flavors than the more commonly used citrus fruits.”

AntsMushroomsTangFormics
Book:食戟のソーマ 30 [Shokugeki no Souma 30]
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“Wait until the truffles hit the dining room---absolute sex," said Scott. When the truffles arrived the paintings leaned off the walls toward them. They were the grand trumpets of winter, heralding excess against the poverty of the landscape. The black ones came first and the cooks packed them up in plastic quart containers with Arborio rice to keep them dry. They promised to make us risotto with the infused rice once the truffles were gone. The white ones came later, looking like galactic fungus. They immediately went into the safe in Chef's office. "In a safe? Really?" "The trouble we take is in direct proportion to the trouble they take. They are impossible," Simone said under her breath while Chef went over the specials. "They can't be that impossible if they are on restaurant menus all over town." I caught her eye. "I'm kidding." "You can't cultivate them. The farmers used to take female pigs out into the countryside, lead them to the oaks, and pray. They don't use pigs anymore, they use well-behaved dogs. But they still walk and hope." "What happened to the female pigs?" Simone smiled. "The scent smells like testosterone to them. It drives them wild. They destroyed the land and the truffles because they would get so frenzied." I waited at the service bar for drinks and Sasha came up beside me with a small wooden box. He opened it and there sat the blanched, malignant-looking tuber and a small razor designed specifically for it. The scent infiltrated every corner of the room, heady as opium smoke, drowsing us. Nicky picked up the truffle in his bare hand and delivered it to bar 11. He shaved it from high above the guest's plate. Freshly tilled earth, fields of manure, the forest floor after a rain. I smelled berries, upheaval, mold, sheets sweated through a thousand times. Absolute sex.”

MushroomsScentsAphrodisiacTrufflesEarthy
Book:Sweetbitter
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“When I was a child, I associated my parents with individual flavors. It was the same way you might filter someone through a prism of color--- thinking of some people in blues, other people in reds--- but instead of color, the sensation I latched on to was flavor. My mother's flavors were always those of the desserts she made--- suave caramels and milk chocolates and the delicate, utterly feminine accents of crystallized violets or buttery almonds. But my father's flavors--- my father's flavors were something else altogether. They were subtle and elusive and melted on the tongue only to vanish before you could place them. Dark, adult flavors, and slightly bitter: veal carpaccio. silvery artichokes. And, most of all, mushrooms: chanterelles, chicken of the woods, and--- my father's favorite mushroom of all--- trumpets of death.”

FeminineSweetnessMasculineMushroomsFlavorsEarthy
Book:Charlotte Au Chocolat: Memories of a Restaurant Girlhood
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“What sort of pasta are you making?" "Pasta con funghi." He watched as she took a bowl of strange, round, reddish brown mushrooms out of the larder. The air immediately filled with their rich, earthy scent. Ripe as a well-cellared cheese, but tinged with the odors of leaf mold and decay, it reminded him a little of the smell of offal in his native Roman dishes. "How many kinds of funghi do you cook with?" he asked. "Oh, hundreds. It just depends on what I find in the woods." "You pick these yourself?" "Of course." As the smell of funghi combined with the scent of hot butter and garlic in the frying pan, Bruno felt his nostrils flare. And not just his nostrils. The smell was stirring up his blood, awakening sensation in a part of him that had been quiescent for a long time.”

MushroomsPastaAphrodisiacFungiItalian Cooking
Book:The Food of Love
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“Mushroom hunting in Provence is veiled in secrecy, second only to truffle hunting in the level of dissimulation and suspicion it inspires. If you are lucky enough to find a good spot, you might unearth skinny yellow and black trompettes de la mort (trumpets of death) or flat meaty pleurots (oyster mushrooms) or even small spongelike black morels. If you are not sure exactly what you've found, you can take your basket to the local pharmacy, and the pharmacist will help you sort the culinary from the potentially deadly--- it's part of their training.”

HuntingMushroomsPharmacyDeadlyProvenceEdible
Book:Picnic in Provence: A Memoir with Recipes
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“We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface. The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others. The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch. The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below. A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before. The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.”

CoursesSeafoodMushroomsFather And SonKyotoSurf And TurfJapanese CookingTempuraMiso SoupWagyu Beef
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“Cream of mushroom. Come and taste." When Gemma came to stand beside her, Viv dipped some soup into a tasting spoon and handed it to her. "We've a local farmer growing mushrooms for the markets, so I buy whatever he has on hand. This has brown mushrooms, shiitake, and some dried porcini, for depth of flavor." Gemma took a little sip from the spoon. "Oh, I see what you mean," she said in surprise. "It's delicious, but it's somehow more- mushroomy." "It's not balanced yet. It needs more salt." Viv added a generous palmful from a dish by the hob and stirred the pot thoroughly. Grabbing two more spoons, she tasted it herself, then handed a spoonful to Gemma. "Now try." Obediently, Gemma tasted. This time the flavors seemed to pop on her tongue. "Oh, my goodness. It's not salty- it just tastes... I don't know... brighter?" "That's what salt does. It's a flavor enhancer. You have a good palate.”

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Book:A Bitter Feast
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“The mellow cheese melds together seamlessly with the chicken in the pâté... And by serving it warm instead of chilled, far from ruining the firmness of the meat, the moistness of the chicken has instead come alive! Not only that, the flavor of the porcini sauce is hardly overwhelmed. In fact, it now has a complex and intriguing taste to it! This is still a rough idea with plenty of room for improvement, but the promise is there. By deliberately matching powerful taste with powerful taste... ... they are actually magnifying each other!" "Well? Whaddaya think, Erina-chi? Is it good? Hm? Hm?" "Nope, the greasiness of the pork came out too strong. It's made the whole thing taste too heavy." "Yeah, but I'd still like to retain the pork's richness somehow!" "Are you all experimenting with another dish? Oh! Both chicken and pork? That combination won't do at all. You can't simply add more and more things, you know. Remember, less is more." "Hang on. How about we add some kind of tartness to it? Isn't there something that can keep both the chicken's umami and the pork's richness while zapping the greasiness of it all?”

Food For ThoughtCheeseMushroomsPorkChickenSouma YukihiraErina NakiriExperimentingTaste Test
Book:食戟のソーマ 18 [Shokugeki no Souma 18]
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“The first one is stewed hard clam. You stew the hard clam in soy sauce until it's rather salty... ... and then you place it inside the rice ball... ... and wrap it with dried seaweed." "Huh, stewed hard clam?" "Stewed hard clam is what you eat in sushi, right? Why's that the future?" "Next is a matsutake rice ball. You cook the matsutake you picked during the season and simmer it until it's salty... ... then preserve it. That becomes the filling for the rice ball." "The scent and flavor... it brings back the joy of being Japanese." "It's good... but why is this the rice ball of the future?" "The last one is a katsuobushi rice ball. You shave a katsuobushi from makurazaki as thinly as possible... ...then you flavor it with soy sauce... ... and place it into the rice ball. Finally, wrap it in dried seaweed.”

FutureMushroomsClamsJapanese CookingFungusRice BallsBonito
Book:The Joy of Rice
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“Forty-five minutes later, Troy and Hannah returned with a speeding ticket, a pan of fresh salmon, one black truffle, three tins of caviar, a covered box of mushrooms, and twelve filet mignons that had originally been intended to be served with a spicy Gorgonzola sauce of shiitake mushrooms and chipotle chilies. That sauce now coated a good portion of the highway. "Start slicing the beef," ordered Carmen, "and make it paper thin. We're going to wrap it around the green onions we already have here, and God help me, we're going to make it stretch." The salmon was quickly thrown into the Aga to bake, then drizzled with a vanilla-infused vegetable oil and sprinkled with roe. "We're going to run out of plates," said Oliver. "Good thing I saw more potatoes in the pantry," said Carmen. "We'll make smaller galettes, and use them as though they were plates." "What do you want me to do with the mushrooms?" Troy was rubbing each mushroom with a clean soft cloth, as Oliver had instructed him. "Get them started in a pan with a little olive oil, and we'll brown them with some of our fresh garlic and the thyme from Gus's garden," said Carmen. "We'll finish them with a few drops of sherry. Hannah!" Hannah waited for her marching orders. "Find those oranges I saw you pigging out on earlier, and bring them to the stovetop." "And then what?" said Hannah. "Then it's time for you to cook," said Carmen. "You're going to create a syrup from red wine, a little zest, cinnamon, and sugar, and let it simmer for a half hour. We'll cool it in an ice bath and drench the oranges.”

WeddingMushroomsFood PreparationOrangesGourmet Food ItemsCommandeering
Book:Comfort Food
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“That casing of white armor traps the meat's juices, its fragrance and the umami goodness of its blood inside, waiting to explode the moment you bite into it! The dish's enormously delicious flavor impacts every sensory organ you have! "Not only that, its already impressive flavor has been imagined by the appetizer. By being presented after an appetizer centered on mushrooms- which pair exceptionally well with venison- and being accented with the flavor booster formic acid... ...its deliciousness has been raised to even greater heights!" "Rindo's dish pointed the way... ... but not to a mere final dish in a banquet. It was a signpost to a Gourmet Eden! A paradise where all chefs are freed from earthly troubles... a beautiful land of peace and tranquility that we all desire!”

PerfectionParadiseMushroomsVenisonMain CourseAppetizerEishi TsukasaGourmet Cuisine
Book:食戟のソーマ 30 [Shokugeki no Souma 30]
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“It was one of those red-gold early October days, the air crisp and tart as heady as applejack, and even at dawn the sky was the clear, purplish blue that only the finest of autumn days brings. There are maybe three such days in a year. I sang as I lifted my traps, and my voice bounced off the misty banks of the Loire like a challenge. It was the mushroom season, so after I had brought my catch back to the farm and cleaned it out, I took some bread and cheese for breakfast and set out into the woods to hunt for mushrooms. I was always good at that. Still am, to tell the truth, but in those days I had a nose like a truffle pig's. I could smell those mushrooms out, the gray chanterelle and the orange, with its apricot scent, the bolet and the petit rose and the edible puffball and the brown-cap and the blue-cap. Mother always told us to take our mushrooms to the pharmacy to ensure we had not gathered anything poisonous, but I never made a mistake. I knew the meaty scent of the bolet and the dry, earthy smell of the brown-cap mushroom. I knew their haunts and breeding grounds. I was a patient collector.”

AutumnMushroomsNatures BeautyTrufflesTypes
Book:Five Quarters of the Orange
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“I pointed at some bright-orange little bells that looked lethal to me. "Are they all edible?" "I would not be serving them to the guests if they weren't," he said. "These chanterelles, they have exquisite taste. These are straw mushrooms." He pointed to a cluster of thin white stalks. "These we call cèpe. These big ones are trumpet royale. And these, morels- although you must never pick these for yourself. The false morels look very similar and can be fatal. Try the chanterelles. You must cook some for your queen. She will approve." "But that thing you were going to buy. How does one cook that?" It looked like a dirty ball of earth. He rolled his eyes. "That, chérie, is worth more per gram than gold. It is a truffle. You do not have truffles?" "No." "Then let me instruct you. The truffle is a fungus that grows on the roots of certain oak trees. Under the soil, you understand. They can only be located by specially trained dogs, oh, and by pigs if they can get at them. They have a deliciously different flavor. We make the truffle oil for cooking, or we use a small amount to raise the quality of the dish.”

MushroomsTruffles
Book:Above the Bay of Angels
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“The next dish arrived, a small bowl of morels cooked in brown butter served with maitake mushroom broth, complex and unctuous. The morels were harvested the year before, pickled and preserved, and served with a hand-carved appetizer fork. The concentration of flavor brought images of the woods to her mind, from the mossy forest floor to the tree canopy high above. This dish was followed by marigold flowers fried in an incredibly light tempura and then salted, served with an egg yolk dipping sauce. Then walnut "tofu," surrounded by grilled rose petals, topped with a sunflower seed mole, herbs, and tiny flowers, and a caramelized milk tart stuffed with cheese and thinly sliced black truffles, the flavor nutty and savory. "That's better than sex," Cassie overheard Eamon say from across the table, eyes closed and head back in rapture.”

MushroomsAphrodisiacTrufflesFermentationCopenhagenPlant Based FoodsMorel
Book:Eat Post Like
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“I boiled potatoes until they were hot and fluffy... ... and then kneaded in diced mushrooms, which are fibrous and soak up fat easily. Then I wrapped the whole mixture up in thick-cut bacon and set it to roast! The heat caused the fat to render out of the bacon, leaving its crispy and crunchy... ... while the potatoes soaked up every last drop of the savory pork fat! Crispy on the outside... ... juicy on the inside. Together they create a savory and sensual taste experience!”

PotatoesMushroomsJuicySouma YukihiraBaconRoastCrispy
Book:Food Wars!: Shokugeki no Soma, Vol. 1
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“They did indeed use the AM in religious rituals and AM does have deliriant and hallucinatory effects and more. This would mean not only is it linked to religion and religious social structures in the ceremony, but there is a significant link that it produced these experiences by way of muscimol induced hallucinations. Since its consumption began fifty thousand years ago, it would put its use on the very beginning of religion itself. The idea that this is somehow a fallacy is far from the truth as not only is there a religious connection but the connection began at the same time.”

ReligionMushroomsHallucinationsAmanita MuscariaDeliriant
Book:Religion: The Ultimate STD: Living a Spiritual Life without Dogmatics or Cultural Destruction
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“The nest is made of butter-poached mushrooms," Hampus was saying. Henry had been so busy fuming he'd missed Chef Martinet's first bite of Hampus's dish: creamy scrambled eggs spilling out of eggshells inside a nest that was, apparently made of butter-poached foraged mushrooms. It looked so much like a real bird's nest Henry could hardly believe it was mushrooms. "In Sweden, we like our scrambled eggs very, very creamy," Hampus continued. "I have added a simple salad of foraged dandelion greens to offset the richness of the dish." "This is inspired," Chef Martinet said. "You have made the mushroom the star.”

MushroomsSwedishArtistic ExpressionScrambled EggsNestForage
Book:Love à la Mode
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“The Oak Forest mushrooms for the langoustine didn't arrive in time, so we've substituted with enoki mushrooms from Champagne Farms. Also, we are adding an entrée to the menu tonight. It's lemon pine-nut-encrusted sea scallops with a celery mousse and my signature vinaigrette. It took three months to get it right, and the end result is phenomenal. So sell it." Alain paused while the servers took notes. "In wines, we're out of the Napa Valley El Molino, the Talenti, and the Chateau Margeaux '86." Alain paused and, while the servers wrote furiously in their pads, my thoughts wandered. I tried picturing the customers who might have opinions about Oak Forest mushrooms compared to those from Champagne Farms. Did they wear tweed and bifocals? Or were they übermodern with sculpured haircuts and electronic cigarettes? I shook my head, annoyed with myself and my train of thought. Let the mushroom people be mushroom people, I chastised myself. You signed up for this gig, Charlie, remember? You're living your dream, remember? Alain changed gears for a second and threw out a quiz question, one of his more sadistic rituals during family meal. "What are the six ingredients in the jalapeño emulsion we serve with the salmon?" Silence. A blonde in the back ventured, "Jalapeño, olive oil, shallots...?" More silence. "Fleur de sel, ground pepper, lemon juice," Alain finished for her, giving her an icy glance over his bearish nose. "Wake up, people. All right, here's an easy one. What's the difference between jamón ibérico and prosciutto?" Four hands went up, and Wade got it right. "Jamón ibérico is dry-cured from black Iberian pigs in Spain, not to be confused with jamón serrano, which comes from a less expensive white pig. Prosciutto is also dry-cured, but it is from Italy. It is the common man's gourmet ham, which is why we don't serve it." Wade finished with a cock of the head and a high-five with another server. Alain snorted. "Thank you for the editorial comment. Please keep it to yourself, however, when recommending the melon and jamón ibérico appetizer." He spent the next five minutes grilling the staff on the origin of our rice vinegar, what dessert wine paired best with Felix's raspberry brûlée, and the correct serving temperature of the parsnip purée.”

IngredientsQuestionsMushroomsHamFoodieWinesRestaurant Life
Book:Sugar
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“In the winter of 1968, Kya sat at her kitchen table one morning, sweeping orange and pink watercolors across paper, creating the plump form of a mushroom. She had finished her book on seabirds and now worked on a guide to mushrooms. Already had plans for another on butterflies and moths. Black-eyed peas, red onions, and salt ham boiled in the old dented pot on the woodstove, which she still preferred to the new range. Especially in winter.”

DinnerMushroomsWatercolors
Book:Where the Crawdads Sing
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“What an impact! Wrapped together in strips of piecrust... ... the two distinct layers of stuffing each amplify the deliciousness of the other! The top layer is a chicken mousse! Tender, juicy cooked chicken... ... put through a food processor with heavy cream and seasonings until it was a silky-smooth puree! Its thick yet gentle savory flavor, accented with a touch of sweetness, slides across the tongue like satin! And the bottom layer is a beef meat loaf! Its flavors are perfectly paired with both the creamy chicken mousse and the demi-glace. What a frighteningly defined dish!" "Okay, but he used convenience store food for all that?! There's no way it could be that delicious..." "Oh, but it is. His skill elevated the ingredients to new heights." "Um, i-it really wasn't all that much. All I did was, well... To give the chicken mousse a more luxuriant texture, I carefully mixed in some egg whites beaten into a stiff meringue... And then added a little mushroom paste (Duxelles) to boost its richness. Canned mushrooms have a mild funk to them, so to get rid of that smell, I minced and sautéed them until nearly all their moisture was gone. I also reduced some red wine as far as I could, leaving behind just its umami components, and added that to the demi-glace. It isn't the best, but I had only cheap ingredients to work with. What about that isn't "all that much"?! "The main common ingredients he used were a precooked hamburger patty, chicken salad and a frozen piecrust. They're prepackaged foods anyone can buy, designed to be tasty right out of the box. In other words... They're average foods with completely average flavors! Use them as they are and you'll never pass this trial! Out of all of them, he singled out the ones that could stand up to haute cuisine cooking... ... and melded them together into a harmonious whole that brought out their best qualities while eliminating anything inferior! It's a level of quality only someone of Eishi Tsukasa's skill could reach!”

MushroomsChickenMousseEishi TsukasaMeat LoafPrepackaged
Book:食戟のソーマ 33 [Shokugeki no Souma 33]
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“The refreshing scent of the turnip, the succulent, natural sweetness of the flesh... The fine aftertaste of its slight bitterness... And the thing adding richness to its flavor... ...is the brown paste in the middle of it!" "Kaibara-san, what is this?!" "It's braised turnip with white mushroom paste. The important part is the dashi... or the "fond de veau," as it's called. You make an elegant and savory broth which is like an Ichiban-dashi in Japanese cooking by using the bones of a fine calf and quality beef." "I see! The mushroom paste inside gives it its punch!" "It's mashed mushroom mixed with butter and cream." "That is the importance of finesse in cooking... A mediocre cook is likely to make a mistake when getting ahold of such a fine turnip. For example, he'll do something like making some nice dashi and quickly simmering the turnip in it. But that is a mistake . Turnips have a muddy scent. And it is that scent that poses a problem! Now, the muddiness of a turnip is something to be savored... but when placed together with something that goes well with it, it becomes far more flavorful . For example, you can't expect the turnip to do much good when it is placed inside a clear soup. But when it's used inside a miso soup made with hatcho miso, the flavor of the turnip becomes lucid... As you can see from this example, it's important what you put with it. And for this dish, I decided to use white mushrooms. The white mushroom itself is an interesting kind of mushroom that can't draw out its best on its own, but will prove its worth when it is mixed with oil or dairy products and heated. Its color will turn dark when heated, but the texture turns smooth and gentle, and the fragrance hidden inside it becomes apparent, giving birth to a deep, rich flavor. When that mushroom paste combines with the flavor of the turnip... they will multiply each other's taste upon your taste buds.”

VegetablesMushroomsFood CombiningTurnipPaste
Book:Vegetables
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“The world exists, not for what it means but for what it is. The purpose of mushrooms is to be mushrooms, wine is in order to be wine: things are precious before they are contributory. It is a false piety that walks through creation looking only for lessons which can be applied somewhere else. To be sure, God remains the greatest good; but, for all that, the world is still good in itself. Indeed, since He does not need it, its whole reason for being must lie in its own natural goodness; He has no use for it, only delight.”

WorldNeedsMeanDoeStillsReasonWholeUseLyingPurposeOrderNaturalWalksCreationLessonsGoodnessRemainsWineEnvironmentalDelightSomewhere ElsePietyMushrooms
Author:Robert Farrar Capon
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“Christianity has a built-in defense system: anything that questions a belief, no matter how logical the argument is, is the work of Satan by the very fact that it makes you question a belief. It's a very interesting defense mechanism and the only way to get by it -- and believe me, I was raised Southern Baptist -- is to take massive amounts of mushrooms, sit in a field, and just go, "Show me.".”

WayBelieveMatterFactsShowsBeliefInterestingChristianityFieldsAmountBuiltArgumentRaisedDefenseSatanLogicalMassiveSouthernMechanismBelieve In MeShow MeVery InterestingBaptistsMushroomsDefense MechanismsSouthern Baptist
Author:Bill Hicks
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“What we want is another sample of life, which is not on our tree of life at all. All life that we've studied so far on Earth belongs to the same tree. We share genes with mushrooms and oak trees and fish and bacteria that live in volcanic vents and so on that it's all the same life descended from a common origin. What we want is a second tree of life. We want alien life, alien not necessarily in the sense of having come from space, but alien in the sense of belonging to a different tree altogether. That is what we're looking for, "life 2.0."”

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Author:Paul Davies
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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.”

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Author:William S. Burroughs
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