Soy Leyenda Quotes

YOU
You are that song that plays rarely on the radio,
But when it does I have to sing it out loud…
You are the water that formed a puddle on a rainy day,that I played in,
When I was only eight years old.
You are the first snowfall of the season,
And the reason I like the morning...
You're a single seashell that washed up onto the shore.
You are my set of old medals
Hidden deep in a drawer…
You are the sun, the moon, the stars, and all the planets.
You are the first breath of a baby just born.

Eres una dandelion que encuentro,
I pull, make a wish, then blow.
You are the sunrise that I tried to paint
after I woke up in Eilat.
You give the nights its meaning…
to dream, while others just sleep.
You are my 3rd grade valentine,
Read, frayed and loved a thousand times.
Eres perfección envuelto en humildad…

Eres oro, plata, y diamantes…
Eres mi querido viejito Pooh, que nunca lo abandonare.
You are my first time driving my brother's Impala,
When I was just fourteen.
You are the name hidden deep inside my name…
And I'm the fingers interlaced with yours.
Eres el PS: I love you at the end la carta,
Y yo soy el PS: I love you too.
Somos el principio, el medio y la ultima palabra
De mi libro final.

Eternamente nosotros, nosotros, nosotros…
Porque nosotros siempre es mejor
Que solamente… yo…
YOU ~ Jose N Harris

soy protein is famous for its ability to ease menopausal symptoms, ~ Corey Walden

The Chinese ate soy as a protein source only when they were starving - when they also ate their children. ~ Anonymous

What a deeply rich and full-bodied piece of chutoro tuna! The sweet nikiri sauce brushed ever so lightly over it makes the fish's natural umami flavor stand out in stark contrast! *Nikiri sauce is a sweet glaze made from soy sauce, mirin, and other seasonings that are heated just enough to dissipate the alcohol content.*
"The akami piece was cured with kombu seaweed. Their savory flavors meld harmoniously in my mouth!
And finally there's the rare gill-meat delicacy- the kamatoro! Its almost savage richness is gently wrapped in the sweetly tart freshness of the sushi rice! ~ Yuto Tsukuda

I've been seeing more and more Gardein soy chicken and soy beef products lately, and they're pretty darn good. ~ Rory Freedman

Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination!
Wait, something just crunched?
"See, there are five parts to a good chicken-and-egg rice bowl.
Chicken... eggs... rice... onions... and warishita.
*Warishita is a sauce made from a combination of broth, soy sauce and sugar.*
"I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy.
For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know.
Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness.
For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious!
Basically I took the idea of a Japanese chicken-and-egg rice bowl...
... and rebuilt it using only French techniques!"
"Yukihira! I wanna try it too!"
"Oh, uh, sorry. I only made that one."
"Awww!
You ~ Yuto Tsukuda

This texture...
you used an aspic."
"Bingo! Those golden cubes under the egg...
are a chicken aspic!
So what's an "aspic"? Easy! It's a jelly made from the chilled broth of gelatin-rich meats and fishes.
I simmered chicken wings in bonito broth seasoned with saké and light soy sauce. This drew the chicken's natural savory flavor and gelatin into the broth. I quickly chilled the resulting broth until it gelled, and then cut it into small cubes."
"It was the aspic he was making in that enormous pot."
"Sprinkle the cubes over piping-hot rice... and the rich chicken aspic will melt and coat the egg curds with a "ploop"!"
I see. In other words... the aspic is really a thick, rich and savory chicken soup! The full-bodied and salty flavor of the aspic broth... brings out the soft, mild sweetness of the egg curds perfectly. Not only that, each bite is a heaven of fluffy smoothness.
In every way, the aspic is emphasizing and magnifying the deliciousness of the eggs! ~ Yuto Tsukuda

He made a face. "Soy milk. Ugh. Tastes like jizz."
I gave him a curious look. "And how do you know that?"
"I have bad aim sometimes," he said. ~ Karina Halle

I am three forks away from eating all your food with two homeless guys. It's too bad I only have a suitcase full of spoons and a bucket of soy sauce. ~ Jarod Kintz

There's no such thing as soy milk. It's soy juice. ~ Lewis Black

I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view. ~ Rick Moranis

The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce. ~ Evan Osnos

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

ESTHER'S RECIPE FOR BOYFRIEND COOKIES Ingredients: 1 cup butter, softened ¾ cup granulated sugar ¾ cup brown sugar, packed 3 eggs 1 teaspoon vanilla ¼ cup whole wheat flour ¼ cup soy flour 3½ cups quick-cooking oatmeal 1½ cups salted peanuts, coarsely chopped 1 cup carob chips Preheat oven to 350 degrees. Cream butter and sugars. Add eggs and vanilla, beating until fluffy. Sift flours and add to creamed mixture. Fold in oatmeal, peanuts, and carob chips. Drop by teaspoon 2 inches apart on greased baking sheet and bake 8 to 10 minutes. Yield: 7 to 8 dozen cookies. ~ Wanda E. Brunstetter

This is getting out of hand. We are seeing more and more cases of orthorexia nervosa" - people who progressively withdraw different foods in what they perceive as an attempt to improve their health. "First, they come off gluten. Then corn. Then soy. Then tomatoes. Then milk. After a while, they don't have anything left to eat - and they proselytize about it. Worse is what parents are doing to their children. ~ Anonymous

But farm workers kill animals because they can support their families by doing so, whereas we order the killing for reasons that have never been more frivolous, now that meat is no longer considered necessary for one's health, and soy products can replicate to an uncanny degree the experience of eating it. I know, "It's just not the same" - but as with the child molester, who probably thinks those very words when he rolls off his wife, the nonviolent pleasure is surely close enough to the violent one to make an insistence on the latter even more monstrous. Has any generation in history ever been so ready to cause so much suffering for such a trivial advantage? We deaden our consciences to enjoy - for a few minutes a day - the taste of blood, the feel of our teeth meeting through muscle. It's enough, as Balzac would say, to disgust a sow. ~ B.R. Myers

Tangy Barbecued Meatballs 2 lbs. ground beef 1 c. corn flake cereal, crushed 1/3 c. fresh parsley, chopped 2 eggs 2 T. soy sauce 1/4 t. pepper 1/2 t. garlic powder 1/3 c. catsup 2 T. dried, minced onion Combine all ingredients, mixing well. Form mixture into one-inch meatballs; place in an ungreased 13"x9" baking pan. Pour sauce over meatballs; bake at 350 degrees for 45 minutes. Makes 15 servings. Sauce: ~ Gooseberry Patch

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

I do not permit blasphemy, the F-word, or obscenities such as soy milk at my table. Consider yourself chastised. ~ Dean Koontz

I do two cups of coffee with a little bit of raw sugar and soy creamer, and then I do a bowl of plain oatmeal with walnuts and blueberries. Now, if I could do what I really wanted to do with my life, every morning I would have a salami-and-cheese omelet with hash browns and a buttermilk biscuit - and pancakes. But my heart would explode. ~ Ike Barinholtz

If you use a standard called "biological value" to rate protein sources ... soy finishes far below eggs, milk, fish, beef and chicken. The food with the highest biological value ever measured is whey protein ... ~ Lou Schuler

Mr. Carter cleared his throat. "Soy sauce." He deadpanned. "Really, Sera? ~ Flora Roberts

An interesting thing happened today," she said, giving me just enough time to get the word "hi" out of my mouth. "I opened the front door and there was a man on my doorstep. A big man. A very big, very black man."

"Rachel - "

"You said it would be discreet. His T–shirt had the words 'Klan Killer' written on the front."

"I - "

"And do you know what he said?"

I waited.

"He handed me a note from Louis and told me he was lactose intolerant. That was it. Note. Lactose intolerant. Nothing else. He's coming to the reading with me. It was all I could do to get him to change his T–shirt. The new one reads 'Black Death.' I'm going to tell people it's a rap band. Do you think it's a rap band?"

I figured it was probably his occupation, but I didn't say that. Instead, I said the only thing I could think of to say.

"Maybe you'd better buy some soy milk."

She hung up without saying good–bye. ~ John Connolly

Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice. ~ Anthony Bourdain

On barstools they ogled the bachelorettes in the club and discussed their chances, recalling near-conquests from previous visits. In the buffet lines they foraged from the heat lamps and steam trays, and impaled and then swirled wasabi around tiny ceramic saucers, tinting soy sauce. ~ Colson Whitehead

See? Injustice. Here we are, risking our lives to rescue Kai and this whole planet, and Adri and Pearl get to go to the royal wedding. I'm disgusted. I hope they spill soy sauce on their fancy dresses."

Jacin's concern turned fast to annoyance. "Your ship has some messed-up priorities, you know that?"

"Iko. My name is Iko. If you don't stop calling me the 'ship,' I am going to make sure you never have hot water during your showers again, do you understand me?"

"Yeah, hold that thought while I go disable the speaker system."

"What? You can't mute me. Cinder! ~ Marissa Meyer

The soy is seeping through the material like a BP oil slick in a Louisiana swamp. ~ Poppet

Garlic is an essential, and so is this thing called Bragg's Liquid Aminos. It's like a soy sauce, but it's gluten-free and healthier. It's a great condiment and something I always keep in my pantry. ~ Tia Mowry

Like every other tiny-ass town in the South, there were plenty of crappy Mexican restaurants to choose from. Not fancy Mexican like I eat in L.A. When I eat Mexican food in L.A., it's like a kale salad with pepitas and soy beef tacos with fresh pico de gallo. In NC, it's a five-dollar plate of cheese enchiladas with refried beans and a bowl of melted white cheese dip. Essentially you just walk in and ask for a plate of brown with a little iceberg lettuce, and it's fucking delish. ~ Mamrie Hart

If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things. ~ Martin Yan