Pescatore Seafood Quotes

Nothing quenches the thirst like a wheat beer, or sharpens the appetite like an India pale ale. Nothing goes as well with seafood as a dry porter or stout, or accompanies chocolate like an imperial stout. Nothing soothes like a barleywine. These are just a few of the specialty styles of beer. ~ Michael Jackson

Los Angeles and Sydney are very similar, but I definitely enjoy more fresh seafood when I'm back in Australia, as there is so much great, fresh produce here. I also like going swimming at the beach while I'm home, too. ~ Phoebe Tonkin

I have trouble with seafood because it tastes like a dock. ~ Douglas Coupland

Risotto with Seafood 2 bay leaves 1 carrot, chopped 2 small onions: 1 chopped, 1 minced 3 (1-pound) lobsters 1/3 cup olive oil 3 tablespoons tomato paste 2 cups Arborio rice 1½ cups white wine (dry) 2 tablespoons butter 2 pounds medium shrimp, peeled 1 pound scallops Fill pot with water sufficient to cover 3 lobsters. Add bay leaves, carrot, chopped onion. Bring to a boil, add lobsters, and cook 10 minutes. Reserve water the lobsters were cooked in. Cool lobsters and remove meat. Cook minced onion in olive oil until translucent; add tomato paste until blended. Then add rice. Slowly add white wine and an equal amount of lobster water. Continue stirring and adding liquid as rice cooks, 20 minutes or so. Melt butter in a separate pan. Add shrimp; cook until pink. Remove shrimp and add scallops; sear until golden. Add shrimp and lobster to the risotto pan. Fold in. Season to taste. ~ Christina Baker Kline

A storm of fruity sweetness!
A concerto of seafood and herbs!
And a fragrant duet of thick lamb mousse and creamed root vegetables!
All three glasses present their own colorful tableau that unfolds across your tongue! ~ Yuto Tsukuda

Its like i was a garden salad with a light vinaigrette and Jackson was a platter of seafood Cajun pasta.
Alone we were good.
Together we were fantastic. ~ Lisa Schroeder

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

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

Sharks don't eat seafood because they like it, but because chicken can't swim. ~ Michael J. Sullivan

Seafood has less of an ecological impact, and pigs are smart," said Tory. "You shouldn't eat anything that knows how to play fetch. It's rude. ~ Mira Grant

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

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

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

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

Don't eat shrimp - it's one of the most unsustainable fish. For every pound that's caught, 10 or 20 pounds of other stuff is killed and dumped back overboard. It's the number one killer of juvenile sea turtles in Mexico. Two good sustainable seafood guides that I'd recommend are from the Monterey Bay Aquarium and the Blue Ocean Institute. ~ Philippe Cousteau, Jr.

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

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

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

There was no point denying it. I lived for the word and everybody knew it, and for Johnny my stories were always pro bono. A gift for the bonehead. ~ Pete Pescatore

At Columbia University, the semester had already started in the first week of September and here I was, in the middle of October. I arrived in New York on October 17, 1947. Crossing the Atlantic took one week. Most of the passengers were Americans of English, Irish or Scottish descent, who had visited their families, for the first time after the war. The food on the boat consisted mostly of fish, all kinds of seafood that I had never eaten before, that I knew only from reading and from dictionaries. Whether it was turbot or cod or hake or even salmon - everything was boiled and tasteless. ~ Pearl Fichman

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

Well then, first would be the abalone and sea urchin- the bounty of the sea!
Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!"
"Mm! I can taste the delicate umami flavors seeping into my tongue!"
"The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...! "What rich, powerful umami!"
Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito!
"And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other."
"Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!"
"Right! This bento totally doesn't go for any heavy foods."
"Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth!
"Hm? Wait a minute. I understand the inosinic acid comes from the beef.. ~ Yuto Tsukuda

Pescatore marveled at the seascape. It gave him vertigo. The wind deployed cloud formations. The sun seared the Moroccan coastline. He had read a line once about "the lion-colored hills of Africa." Were they lion-colored? What color was a lion exactly? ~ Sebastian Rotella

The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool! ~ Yuto Tsukuda

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

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

The scent of the spicy squid is almost too much to handle!"
First we start with bite-size chunks of squid sautéed in some olive oil and squid ink...
Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them!
Then some cabbage and onion for sweetness! Tomatoes for a little zing!
And finally... the secret ingredient!
"What the heck? Look at that giant needle!"
"You're not going to use that on the food, are you?!"
We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil...
... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand...
PLOOP ~ Yuto Tsukuda

The salmon is perfectly cooked. The trace amounts of sugar contained in the wheat flour have combined with the butter in a chemical reaction that's creating a wonderful fragrance. It was all fried together for precisely the right amount of time to create a superb Meunière."
"The squid liver was quickly sautéed in a dollop of butter as well, taking a bite of that with the Meunière is sublime! The butter's flavor gently wraps around the salty and pleasantly bitter taste of the liver, giving it a beautifully mellow body."
"He added pomegranate seeds and tonburi to the soy sauce marinated roe! Those three completely disparate flavors meld into a seamless whole thanks to butter! Not only does it have an amusing texture, the roe doesn't have its typical greasiness either!"
*Tonburi, also called land caviar, is the seeds of the summer cypress plant. It's texture is similar to caviar.*
He's used mounds of butter in so many different facets of the dish, but it somehow hasn't made the flavor heavy at all. The secret to that lies in the bed of special sushi rice hidden underneath the seafood!
"This sushi rice was made not with vinegar but with orange juice and lemon juice!"
"So that's why he was squeezing that mountain of oranges!" ~ Yuto Tsukuda

I know genes are a big deal, son, but they're not the be-all and end-all." Rob slowed to a halt at the lights, wishing the dickhead behind would back off. "If they were, you'd be in a seafood salad and I'd be in prison. ~ Karen Traviss

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