A Deep Fried Korean Thanksgiving Quotes

Oh, sorry. My excitement must be clouding my ability to judge comedic hyperbole. ~ Daniel Palladino

The bain-marie was a nightmare of deep-fried pornography. ~ Nick Gadd

On one end it had a few tables and a little kitchen that served as a diner where the old men sat and drank their coffee in the morning. "Sweaty Betty" Johnson (we called her Mrs. Johnson to her face) ran the diner and has for longer than I can remember. She's a one woman operation - she cooks, waitresses, and manages it all on her own. She makes fluffy homemade donuts and the best greasy french fries on the planet. Everything she makes is deep-fried, and her face has a permanent sheen from the grease and the heat – which is how she got the nickname Sweaty Betty. Even cleaned up for church on Sundays her face glows and sadly, it isn't from the Holy Spirit. ~ Amy Harmon

All of this could fall flat, feel too much like a caricature of a Sicilian trattoria, if the food itself weren't so damn good: arancini, saffron-scented rice fried into crunchy, greaseless golf balls; polpette di pesce spada, swordfish meatballs with a taste so deep and savory they might as well be made of dry-aged beef; and a superlative version of caponata di melanzane, that ubiquitous Sicilian starter of eggplant, capers, and various other vegetation, stewed into a sweet and savory jam that you will want to smear on everything. Everything around you screams Italy, but those flavors on the end of the fork? The sweet-and-sour tandem, the stain of saffron, the grains of rice: pure Africa.
The pasta: even better. Chewy noodles tinted jet black with squid ink and tossed with sautéed rings and crispy legs of calamari- a sort of nose-to-tail homage to the island's cherished cephalopod. And Palermo's most famous dish, pasta con le sarde, a bulge of thick spaghetti strewn with wild fennel, capers, raisins, and, most critically, a half dozen plump sardines slow cooked until they melt into a briny ocean ragù. Sweet, salty, fatty, funky- Palermo in a single bite. ~ Matt Goulding

Even in a dream, even at a posh ball, the Nac Mac Feegle knew how to behave. You charged in madly, and you screamed ... politely.
"Lovely weather for the time o' year, is it not, ye wee scunner!"
"Hey, jimmy, ha' ye no got a pommes frites for an ol'pal?"
"The band is playin' divinely, I dinna think!"
"Make my caviar deep-fried, wilya? ~ Terry Pratchett

Have ye no good points?" said Wee Mad Arthur desperately. Rob Anybody looked puzzled. "We kind of thought them is our good points, but if you want to get picky, we never steal from them as has nae money, we has hearts of gold, although maybe - okay, mostly - somebody else's gold, and we did invent the deep-fried stoat. That must count for something." "How is that a good point?" said Arthur. "Weel, it saves some other poor devil having tae do it. It's what ye might call a taste explosion; ye take a mouthful, taste it, and then there is an explosion." Despite himself, Wee Mad Arthur was grinning. "Have you boys got no shame?" Rob Anybody matched him grin for grin. "I couldna say," he replied, "but if we have, it probably belonged tae somebody else. ~ Terry Pratchett

It's a sauna in her," Lily complained. She flapped her hands, trying to wave a breeze into the robe Rowan had told her to wear to this afternoon's ritual instead of the silk slip. "What are we making today? Deep-fried witch? ~ Josephine Angelini

Everything edible is fried in Texas! Or it is buried in the ground to cook before it is eaten ... Texas food should be forbidden! 'The steaks at night are big and bright, deep in the heart of Texas!' And they are always afloat in grease. Next morning you are served a smaller steak, which serves as a platform for two fried eggs ... all of this afloat in the same grease! 'Chicken, you say? You bet! Comin' up!' Same grease! They are right. Comin' up! For hours afterwards. I couldn't believe the crust of an apple pie! Same grease! ~ Mercedes McCambridge

Back in my room, I woke to a strange scratching coming from the air-conditioning vent. It began with hesitance, a creature feeling its way around a new environment. After a few minutes, the scratching gained a rhythm - shka shka shkashka shka shka - the rhythm of work that some small rodent figured would bring it to freedom. Consistency. Work without interruption, work with intensity. Surely, working at a steady pace, without breaks, the creature could reach its goal. I listened to my companion, refusing to take away its dignity by opening the vent. It took twenty minutes for the rhythm to reach its climax - shkakakakashkakakakashkakakaka, now with true desperation, as the rodent beat at the world to convince it of its worth, not a plea but a demand: Hear me! Let me out! I am here! I decided it was time for relief for the both of us, and when I stood up I saw a small brown nose peeking through the bars, two black eyes fixed on mine. I unscrewed the cover with a coin. When I opened it, a small tail was peeking from a dark corner deep in the shaft. It was hiding from me. It would not be rescued. I tried to reach the tail without any luck. I sat on my bed with the vent uncovered for an hour, waiting for my new fried to come out. It didn't. I put the cover back on, and while I was fastening the last screw, the nose appeared again, followed by the laborious scratching. Work will save me. Diligent, patient, never-ending. It must.
I put a coat on and walked outside. ~ Jaroslav Kalfar

Your legs feel like fried bacon after a day of climbing and descending. It's a roller coaster ride, but no one is pulling you up the mountain. You're headed toward Yosemite more than 4,000 feet of pounding the pedals. You are aware of every movement because your thighs feel tender with a sensation of pain. You push on, toward the final ascent into the valley. In front of you is a monster mountain-El Capitan. Your eyes grow wide. You take a deep breath. Suddenly, you feel only wonder. ~ Frosty Wooldridge

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee. Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam. At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches. At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken. ~ Thomas Wolfe

The current fast food fuss obscures the reality that such foods are ancient. Fried kibbeh, sausages, olives, nuts, small pizzas, and flat breads have been sold on the streets of Middle Eastern and North African cities for a cycle of centuries; Marco Polo reported barbequed meats, deep-fried delicacies, and even roast lamb for sale in Chinese markets. ~ Kenneth F. Kiple

My Deep-Fried Pork Cutlet with Fondue Lunch Set is ready to eat!"
A Lunch Set?! With fondue even?!
Wow, that's, um... a really Soma thing to make!
"So I'm assuming the cheese is a dipping sauce? And it's in this little pot?"
"Yep, you got it. Go on and give it a good dunking."
"Here we go...
huh?
It's black?! Wait a minute, isn't this supposed to be cheese?!"
Mmm! Sooo gooood! It's so light and tender! The crunchy outer shell practically melts in your mouth the second you bite into it!
And the sauce is mellow and rich, melding together with the cutlet in indescribable deliciousness!
"Wait... what is this sauce?!"
"At a glance, it looks like tonkatsu sauce- the plain old black paste that always goes with pork cutlets. But it's really a black cheese sauce!
I made an eggplant puree from chunks of eggplant I grilled over a brazier until their skins were charred good and black. Then I took that puree, rich with the unique aroma of charcoal grilling, and blend it with cheese!"
"Ah! Now I see! The soft flavors of cheese and chargrilling work together, lingering in the mouth as a light but rich aftertaste!
That's how you managed to give such a refined and elegant deliciousness! ~ Yuto Tsukuda

In Wisconsin they have deep-fried cheese curds, which taste like French fries and heaven had a baby. ~ Jim Gaffigan

Maybe it was just an over abundance of hormones, a response to a sexual starvation diet. I'd been without for so long that my body was craving the worst possible thing for me. Cooper was carnal triple chocolate cheesecake, deep-fried on a stick. ~ Molly Harper

New Rule: America must stop bragging it's the greatest country on earth, and start acting like it. I know this is uncomfortable for the "faith over facts" crowd, but the greatness of a country can, to a large degree, be measured. Here are some numbers. Infant mortality rate: America ranks forty-eighth in the world. Overall health: seventy-second. Freedom of the press: forty-fourth. Literacy: fifty-fifth. Do you realize there are twelve-year old kids in this country who can't spell the name of the teacher they're having sex with?

America has done many great things. Making the New World democratic. The Marshall Plan. Curing polio. Beating Hitler. The deep-fried Twinkie. But what have we done for us lately? We're not the freest country. That would be Holland, where you can smoke hash in church and Janet Jackson's nipple is on their flag.

And sadly, we're no longer a country that can get things done. Not big things. Like building a tunnel under Boston, or running a war with competence. We had six years to fix the voting machines; couldn't get that done. The FBI is just now getting e-mail.

Prop 87 out here in California is about lessening our dependence on oil by using alternative fuels, and Bill Clinton comes on at the end of the ad and says, "If Brazil can do it, America can, too!" Since when did America have to buck itself up by saying we could catch up to Brazil? We invented the airplane and the lightbulb, they invented the bikini wax, and now ~ Bill Maher

From cheesecake on a stick to meat skewers to deep-fried bananas on a stick - there are no plates anymore. In Los Angeles, everything has become a corn dog. Actually, corn dogs still work. But most other food should be stickless. ~ Steve Carell

It's a great paradox and a great injustice that writers write because we fear death and want to leave something indestructable in our wake, and at the same time, are drawn to things that kill: whiskey and cigarette, unprotected sex and deep fried burritos.
It's true that you can get away with drinking and smoking and sunbathing when you're in your teens and twenties, and it's true that rock stars are free to die at twenty-nine, but a lit star needs a long life. ~ Ariel Gore

You Are What You Eat

Take food for example. We all assume that our craving or disgust is due to something about the food itself - as opposed to being an often arbitrary response preprogrammed by our culture. We understand that Australians prefer cricket to baseball, or that the French somehow find Gerard Depardieu sexy, but how hungry would you have to be before you would consider plucking a moth from the night air and popping it, frantic and dusty, into your mouth? Flap, crunch, ooze. You could wash it down with some saliva beer.How does a plate of sheep brain's sound? Broiled puppy with gravy? May we interest you in pig ears or shrimp heads? Perhaps a deep-fried songbird that you chew up, bones, beak, and all? A game of cricket on a field of grass is one thing, but pan-fried crickets over lemongrass? That's revolting.

Or is it? If lamb chops are fine, what makes lamb brains horrible? A pig's shoulder, haunch, and belly are damn fine eatin', but the ears, snout, and feet are gross? How is lobster so different from grasshopper? Who distinguishes delectable from disgusting, and what's their rationale? And what about all the expectations? Grind up those leftover pig parts, stuff 'em in an intestine, and you've got yourself respectable sausage or hot dogs. You may think bacon and eggs just go together, like French fries and ketchup or salt and pepper. But the combination of bacon and eggs for breakfast was dreamed up about a hundred years aqo by an advertis ~ Christopher Ryan

Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco.
The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful.
This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door.
For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction. ~ Brian O'Reilly

You learn to forgive (the South) for its narrow mind and growing pains because it has a huge heart. You forgive the stifling summers because the spring is lush and pastel sprinkled, because winter is merciful and brief, because corn bread and sweet tea and fried chicken are every bit as vital to a Sunday as getting dressed up for church, and because any southerner worth their salt says please and thank you. It's soft air and summer vines, pine woods and fat homegrown tomatoes. It's pulling the fruit right off a peach tree and letting the juice run down your chin. It's a closeted and profound appreciation for our neighbors in Alabama who bear the brunt of the Bubba jokes. The South gets in your blood and nose and skin bone-deep. I am less a part of the South than it is part of me. It's a romantic notion, being overcome by geography. But we are all a little starry-eyed down here. We're Rhett Butler and Scarlett O'Hara and Rosa Parks all at once. ~ Amanda Kyle Williams

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. ~ Nina Killham

I wondered what you'd have on the side with a plate of Deep Fried Anxiety. Pickles? Coleslaw? Potato-strychnine mash? ~ Robin McKinley

Phoenix is great. I love Phoenix, .. I love Scottsdale. I love the James Hotel. I have a Kathy Griffin suite. I love -what's that place called? AZ 88. I had never had a cheese crisp, so I went to - oh, can't remember. We went to the State Fair, where I was all about the deep-fried Twinkie. I ate every deep-fried thing - oh, it was heavenly. I ate until I got sick. ~ Kathy Griffin

We started getting hungry again, and some of the women started chanting, "MEAT, MEAT, MEAT!"
We were having steak tartare. It was the only appropriate main course we could think of, for such a graceless theme, and seeing as nobody in the club was confident making it, we had to order it in. I made chips to serve with it, though. I deep-fried them in beef fat.
The steak was served in little roulades, raw and minced, like horsemeat. It was topped with a raw egg yolk, chopped onions, pickled beetroot, and capers. I had wanted to use the Wisconsin version, which is served on cocktail bread and dubbed "cannibal sandwich," but Stevie insisted we go classic. Not everyone could stomach theirs with the raw egg yolk, too, and so, unusually for a Supper Club, there was quite a lot left over.
We took another break to drink and move about the room. Some of us took MDMA. Emmeline had brought a box of French macarons, tiny pastel-colored things, which we threw over the table, trying to get them into one another's mouth, invariably missing.
For our proper dessert, we had a crepe cake: a stack of pancakes bound together with melted chocolate. We ate it with homemade ice cream, which was becoming a real staple. ~ Lara Williams

It starts with chicken thigh meat cut into big, thick chunks. They're then set to marinate for the morning in a Nikumi- Original Marinade featuring soy sauce and cayenne pepper.
"Breading done."
"Thanks!"
"Man, the smell of this chicken deep-frying is so good, it's making me hungry!"
"Is it done yet? I wanna eat!"
After the chicken breast has been fried not once but twice...
... it, along with lettuce leaves and other leafy herbs...
... is all wrapped up in our special, freshly cooked wrap!
Some of our "Secret Chili Sauce" (which has a dash of Thai Nam Pla in it for flavor)...
... and a sprinkling of fresh cracked black pepper top it all off! ~ Yuto Tsukuda

Little by little, over more than two centuries, the local stories told by rocks in all parts of the world have been stitched together into a great global tapestry - the geologic timescale. This "map" of Deep Time represents one of the great intellectual achievements of humanity, arduously constructed by stratigraphers, paleontologists, geochemists, and geochronologists from many cultures and faiths. It is still a work in progress to which details are constantly being added and finer and finer calibrations being made. ~ Marcia Bjornerud

The common belief that ... the actual relations between religion and science over the last few centuries have been marked by deep and enduring hostility ... is not only historically inaccurate, but actually a caricature so grotesque that what needs to be explained is how it could possibly have achieved any degree of respectability. ~ Colin Archibald Russell

I believe on you, rest of things doesn't matter. Take a deep breath, take your time. Time has gone, time will come.Time will be yours if you believe on yourself. ~ Navnath Godse

Yes. It took four men, all four ablaze with gorgeous decoration, and the Chief of them unable to exist with fewer than two gold watches in his pocket, emulative of the noble and chaste fashion set by Monseigneur, to conduct the happy chocolate to Monseigneur's lips. One lacquey carried the chocolate-pot into the sacred presence; a second, milled and frothed the chocolate with the little instrument he bore for that function; a third, presented the favoured napkin; a fourth (he of the two gold watches), poured the chocolate out. It was impossible for Monseigneur to dispense with one of these attendants on the chocolate and hold his high place under the admiring Heavens. Deep would have been the blot upon his escutcheon if his chocolate had been ignobly waited on by only three men; he must have died of two. ~ Charles Dickens

There is within the hearts of people a deep desire for peace on earth, and they would speak for peace if they were not bound by apathy, by ignorance, by fear. It is the job of the peacemakers to inspire them from their apathy, to dispel their ignorance with truth, to allay their fear with faith that God's laws work - and work for good. ~ Peace Pilgrim

I once found a kernel of corn in the middle of a deep wood by Walden, tucked in behind a lichen on a pine, about as high as my head, either by a crow or a squirrel. It was a mile at least from any corn-field. ~ Henry David Thoreau

. . .In a heartbeat, you will fall right into that novel, that poem, the story that you are most in love with right now. When you learn to be able to decide in the moment to take breaks from your internal voices - even though it's only for a split second - you will be taking your first baby steps toward the full-out exhilaration of living in the midst of the wholly realized writer's life.

Then all the negatives - yes, even your cherished writer's block ego trip - will fade into background noise, then you will find silence, and your story will take over. Before you know it, you will be working calmly and clearly for hours, rather than for a couple minutes.

1 hour, not 1 second, 2 hours, not 2 seconds, 3 hours, 4 hours, 5 hours of allowing your mind to come to rest from the horrid, every day, mental chatter we lock ourselves up with - a time to anchor within the natural spaciousness that you already know instinctively, know from deep within will make you feel full inside. . . . ~ Terry Kennedy

Our people would rather go honorably in a fight against evil than cower under its hand." Raphael took a long, deep breath, his shoulders straightening and his head rising. "No one," he vowed, "will ever subjugate those who are our own. Never will we surrender. ~ Nalini Singh

I think the atmosphere of a Prom concert can change your life, in the best way. It's so deep, the feeling you have there. The audience is so close, and there are so many of them, that you feel they are almost embracing you. ~ Gustavo Dudamel

Lifting weights is obviously important, because you want to be strong and fast and all of that, but it's not one of those things you gotta go and try to bench as much as you can every day. A bench press isn't going to help you throw a 15-yard out or a deep comeback. It's not about that. It's about training right. ~ Mark Sanchez

A flamenco dancer, lurking under a shadow, prepares of the terror of her dance. Somebody has wounded her with words, alluding to the fact that she has no fire, or 'duende'. She knows she has to dance her way past her limitations, and that this may destroy her forever. She has to fail, or she has to die. I want to dwell for a little while on this dancer because, though a very secular example, she speaks very well for the power of human transcendence. I want you to imagine this frail woman. I want you to see her in deep shadow, and fear. When the music starts, she begins to dance, with ritual slowness. Then she stamps out the dampness from her soul. Then she stamps fire into her loins. She takes on a strange enchanted glow. With a dark tragic rage, shouting, she hurls her hungers, her doubts, her terrors, and her secular prayer for more light into the spaces around her. All fire and fate, she spins her enigma around us, and pulls into the awesome risk of her dance.

She is taking herself apart before our sceptical gaze.

She is disintegrating, shouting and stamping and dissolving the boundaries of her body. Soon, she becomes a wild unknown force, glowing in her death, dancing from her wound, dying in her dance.

And when she stops – strangely gigantic in her new fiery stature – she is like one who has survived the most dangerous journey of all. I can see her now as she stands shining in celebration of her own death. In the silence that follows, no ~ Ben Okri