Benners Seafood Quotes

Fresh seafood reminds me of Hawaii and eating raw ahi fish on the beach with a little soy sauce - instant sashimi. ~ Marie Helvin

I'm a huge seafood lover; I could cook it everyday. ~ Trina

When I was in the street throwing a beanbag with the other children and Mr. Tanaka happened to stroll out of the seafood company, I always stopped what I was doing to watch him.
I lay there on that slimy table while Mr. Tanaka examined my lip, pulling it down with his fingers and tipping my head this way and that. All at once he caught sight of my gray eyes, which were fixed on his face with such fascination, I couldn't pretend I hadn't been staring at him. He didn't give me a sneer, as if to say that I was an impudent girl, and he didn't look away as if it made no difference where I looked or what I thought. We stared at each other for a long moment-so long it gave me a chill even there in the muggy air of the seafood company.
"I know you," he said at last. "You're old Sakamoto's little girl."
Even as a child I could tell that Mr. Tanaka saw the world around him as it really was; he never wore the dazed look of my father. To me, he seemed to see the sap bleeding from the trunks of the pine trees, and the circle of brightness in the sky where the sun was smothered by clouds. He lived in the world that was visible, even if it didn't always please him to be there. I knew he noticed the trees, and the mud, and the children in the street, but I had no reason to believe he'd ever noticed me.
Perhaps this is why when he spoke to me, tears came stinging to my eyes. ~ Arthur Golden

Excerpt from page 3 of "Wicked Washington"
Shelly Williams, the main character, speaking about her life:
And close and dangerous calls were almost my last name. Yet I felt as comfortable among the street hustlers, junkies, thieves, and criminals of D.C. as I did dining with my
white-collar, college-pedigreed friends over filet mignon, Maine lobster, and strawberry cheesecake at LaMermaid
Seafood Restaurant. ~ Sonja D. Jones

You never hear about good seafood places. ~ Curtis Granderson

Seafood was always my favorite food. I mean, fried lobster? Come on. Once I found out shrimp, scallops and lobster were my allergic triggers, I had to change my diet. ~ Adrian Peterson

There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now. ~ Ferran Adria

Don't order the fish," Yancy advised Merry when they sat down. "But it's a seafood joint." "More like a petri dish with menus. When they say 'catch of the day,' they mean infection." Brennan ~ Carl Hiaasen

The meal began with pickled squid, oyster shooters, marinated anchovies, and scungilli salad. Then Rosalie set an enormous bowl of pasta con le vongole in front of Sal, who ladled it out, talking the entire time. The pasta was followed by huge platters of scampi, which we passed around. It was almost eleven when Rosalie set three enormous stuffed turbots on the table, and it was near midnight when she appeared with a plate of warm sugar-dusted sfinge.
"So our first taste of the New Year will be sweet," Sal whispered in my ear. ~ Ruth Reichl

That first bite of fat-streaked tuna sushi was a culinary epiphany. It was as though I had been wearing a mitten on my tongue all those years and had suddenly taken it off. The velvety fish had a rare beef-like core surrounded by a creamy richness from the marbled fat. The lightly vinegared rice and earthy soy were like exclamation points at the end of a perfect sentence. The wasabi added a final unexpected prickle of heat that kindled my desire for more. That night I promised myself that one day I would eat sushi in Japan. ~ Victoria Abbott Riccardi

Okay, Dr. Milligan," he says. "Go ahead."
"Well, my boy, I just wanted to let you know that I received the results back for the DNA tests. Emma is definitely half human."
Galen winks at me. "You don't say?"
I cover my mouth to stifle a giggle. Rudeness should never be contagious.
"Yes, I'm afraid so. That said, I'm not sure if she even has the capability of forming a fin."
Galen laughs. "We sort of already went along with that assumption, Dr. Milligan. Then the Archives confirmed it. There's a painting of people who look just like Emma in Tartessos."
Dr. Milligan sighs. "You could have called me."
"I'm sorry, Dr. Milligan. I've been...busy."
"Did Emma figure out her lineage, then?"
Galen shakes his head, though the reaction is lost on Dr. Milligan in Florida. "As far as we can tell, Emma's father was a Half-Breed. He's got the coloring, he wore contacts, he loved seafood and the ocean. He obviously knew about Emma's physical issues." He tells Dr. Milligan about his theory that some of the half-breeds survived the destruction of Tartessos.
Dr. Milligan is quiet for a few seconds. "What else?"
Galen gives me a quizzical look. I return a shrug. "What do you mean?" he says.
"I mean, my boy, what other evidence do you have to go on? The man you just described could be me. I used to have blond hair before the gray took over. I wear contacts. I happen to love seafood and the beach, if where I live is any indication. I also ~ Anna Banks

He tastes of rice with a touch of saffron. He says I taste of seafood. I guess we'd make a good paella. ~ Chloe Thurlow

No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread. ~ Florence Fabricant

I love seafood. Whenever I'm in Las Vegas, I love going to the Bellagio buffet because they have these great king crab legs. ~ Harland Williams

Tree nuts and peanuts = 3 servings per week Fresh fruits including natural fruit juices = 3 servings per day Vegetables = 2 servings per day Seafood (primarily fatty fish) = 3 servings per week Legumes = 3 servings per week Sofrito = 2 servings per week White meat In place of red meat Wine with meals (optional) = 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112 ~ Anonymous

Our vote for the safest and most nutritious seafood is Alaskan sockeye or king salmon. ~ Martha Sears

Salmon Meunière, piping hot and steaming with the rich aroma of butter!
Sautéed squid liver, boldly fragrant with the scents of garlic and soy sauce!
And a gleaming mound of glittery salmon roe marinated in soy sauce!
"It's a parade of the ultimate in gourmet ingredients!
Somei Saito senpai has created a brand-new culinary gem with his Buttered Seafood Rice Bowl! ~ Yuto Tsukuda

The industrial way we fish for seafood is harming the marine habitats that all ocean life depends upon. Indiscriminate commercial fishing practices that include miles of driftnets, long lines with thousands of lethal hooks and bottom trawls are ruining ocean ecosystems by killing non-seafood species, including sea turtles and marine mammals. ~ Ted Danson

The Challons' cook and kitchen staff had outdone themselves with a variety of dishes featuring spring vegetables and local fish and game. Although the cook back home at Eversby Priory was excellent, the food at Heron's Point was a cut above. There were colorful vegetables cut into tiny julienne strips, tender artichoke hearts roasted with butter, steaming crayfish in a sauce of white burgundy and truffles, and delicate filets of sole coated with crisp breadcrumbs. Pheasant covered with strips of boiled potatoes that had been whipped with cream and butter into savory melting fluff. Beef roasts with peppery crackled hides were brought out on massive platters, along with golden-crusted miniature game pies, and macaroni baked with Gruyère cheese in clever little tart dishes. ~ Lisa Kleypas

Mexican food is far more varied than people think. It changes like dialects. I was brought up in Jalisco by the sea on a basic diet - tomatoes, chillis, peppers of every size and rice, which is a Mexican staple. The Pacific coast has a huge array of seafood. ~ Gael Garcia Bernal

What people don't think about when they think about New York is this amazing farmland that grows wonderful fruits, vegetables, seafood, game, and fowl just outside of Manhattan. ~ Daniel Humm

You mean you to tell me you don't eat fish?" Rayna barks. "I told you, Galen! How many times did I tell you?"
"Rayna, be quiet," he says without looking at her.
"We're wasting our time here!" She slams her fork down.
"Rayna, I said-"
"Oh, I heard what you said. And it's about time you listened to someone else for a change."
Now would be a good time to blackout. Or ten minutes ago, before they unveiled the seafood surprise. But I don't even feel remotely dizzy. Or tired. In fact, Rayna's ranting seems to be igniting a weird charge in the room, sparking some sort of hidden energy all around us. So when Galen stands so fast his chair falls over, I'm not surprised. I stand, too.
"Leave, Rayna. Right now," he grinds out.
When Rayna stands, Toraf does, too. He keeps his expression neutral. I get the feeling he's used to outbursts like these. "You're just using her as a distraction from your real responsibilities, Galen," she spits. "And now you've risked us all. For her."
"You were aware of the risks before you came, Rayna. If you feel exposed, leave," Galen says coolly.
Responsibilities? Exposed? I'm waiting for someone to admit they're part of some violet-eye cult, and I didn't make initiation. "I guess I don't understand," I say.
"Oh, well, that's a real shocker, isn't it?" Rayna says. ~ Anna Banks

Adopt and rescue a pet from a local shelter. Support local and no-kill animal shelters. Plant a tree to honor someone you love. Be a developer - put up some birdhouses. Buy live, potted Christmas trees and replant them. Make sure you spend time with your animals each day. Save natural resources by recycling and buying recycled products. Drink tap water, or filter your own water at home. Whenever possible, limit your use of or do not use pesticides. If you eat seafood, make sustainable choices. Support your local farmers market. Get outside. Visit a park, volunteer, walk your dog, or ride your bike. ~ Atlantic Publishing Group Inc.

I've been doing stand-up for so long, I think 19 years, that I love topics I can also expand on. Once I identify a topic like, say, seafood, which is a big one right now, it's like there are different kinds of tangents I can go on to build a larger chunk. ~ Jim Gaffigan

The definition of gumbo is almost as slippery as that of Creole. Just as gumbo can contain pretty much any kind of meat or seafood, Creole is a vague and inclusive term for native New Orleanians, who may be black or white, depending on whom you're asking. ~ Jay McInerney

Where else but America could football flourish, America with its millions of fertile acres of corn, soy, and wheat, its lakes of dairy, its year-round gushers of fruits and vegetables, and such meats, that extraordinary pipline of beef, poultry, seafood, and pork, feedlot gorged, vitamin enriched, and hypodermically immunized, humming factories of high-velocity protein production, all of which culminate after several generations of epic nutrition in this strain of industrial-sized humans? Only America could produce such giants. ~ Ben Fountain

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

There were stories coming out of Thailand that slave labor was being used to catch and process the seafood we eat. They were nearly all from Miramar. Because of reports of widespread labor abuses, several countries are now considering a ban on imports of Thai seafood. ~ Lourdes Garcia-Navarro

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I'd eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman's Wharf  -  nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that's my ah-dream of San Francisco… ~ Jack Kerouac

We have a small, tight family. I left home at a young age and the best thing for me was to go home at Christmas-time and spend time with my family and friends. It's kind of funny, most people do turkey and all the trimmings, but we would have a big seafood festival because it's the only time of the year that we'd eat it. We never really went caroling, but once in a while we'd got out for a sleigh ride ~ Jimmy Roy

According to the supermarkets, there is no such thing as 'out of season.' Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year, regardless of the weather, it comes with a price tag - both ethical and financial. ~ Homaro Cantu

Apocalypse Hal was on the corner by the Laundromat. Hal was a neighborhood street preacher who worked at the fish and crab place next door. He wore a sandwich board sign of Bible verses and shouted angry things at passersby like "The end times are near" and "Seafood sampler $5.99." Now his sign just read "TOLD YOU SO," and he looked more anxious than angry. ~ Adam Rex

My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood. ~ Tom Douglas

Like a one eyed cat peepin' in a seafood store. ~ Big Joe Turner

I said, "I'll take the T-bone steak." A soft voice mooed, "Oh wow." And I looked up and realized The waitress was a cow. I cried, "Mistake
forget the the steak. I'll take the chicken then." I heard a cluck
'twas just my luck The busboy was a hen. I said, "Okay no, fowl today. I'll have the seafood dish." Then I saw through the kitchen door The cook
he was a fish. I screamed, "Is there anyone workin' here Who's an onion or a beet? No? Your're sure? Okay then friends, A salad's what I'll eat." They looked at me. "Oh,no," they said, "The owner is a cabbage head. ~ Shel Silverstein

I'm a pescatarian, so I don't eat red meat or pork. So my dinners usually consist of seafood in some way. And maybe cookies after! ~ Misty Copeland

People who disagree with His Excellency, the President for Life and 'Chief of Chiefs,' are frequently found to be the victims of car crashes (their bodies mysteriously riddled with bullets); or dead in their beds of heart attacks (their bodies mysteriously riddled with bullets); or the recipients of some not-quite-fresh seafood (their bodies mysteriously riddled with bullets). ~ Alexandra Fuller

An octopus was born to hug. ~ Anthony T. Hincks.

I'm obsessed with vinyasa flow yoga and Pilates. And since I live in Sweden, and we have good seafood, I tend to cook a lot of fish, preferably with oven-roasted veggies and a cauliflower mash. ~ Frida Gustavsson

Why does Sea World have a seafood restaurant I'm halfway through my fish burger and I realize Oh man ... I could be eating a slow learner. ~ Lyndon B. Johnson