Soy Tuya Quotes

I had an Indian face, but I never saw it as Indian, in part because in America the Indian was dead. The Indian had been killed in cowboy movies, or was playing bingo in Oklahoma. Also, in my middle-class Mexican family indio was a bad word, one my parents shy away from to this day. That's one of the reasons, of course, why I always insist, in my bratty way, on saying, Soy indio! - "I am an Indian!" ~ Richard Rodriguez

Soy un perdedor
I'm a loser baby, so why don't you kill me? ~ Beck

Turning to the stove, he picked up the pan of veggie sauce and dumped it over a bowl of whole-grain pasta. He sprinkled shredded soy cheese over the top. "Eat something before you go - this'll give you sustained energy."
"No, thanks," I said. "I've lost my appetite."
A wry grin crossed his lips. "Like hell you have. Ten minutes after you leave, you're heading to the drive-through window of the nearest Whataburger."
"You think I'd cheat on you?" I demanded with all the innocent outrage I could muster.
"With another guy, no. With a cheeseburger ... in a heartbeat."
-Dane & Ella ~ Lisa Kleypas

According to Indian crop ecologist Vandana Shiva, humans have eaten some 80,000 plant species in our history. After recent precipitous changes, three-quarters of all human food now comes from just eight species, with the field quickly narrowing down to genetically modified corn, soy, and canola. If woodpeckers and pandas enjoy celebrity status on the endangered-species list (dubious though such fame may be), food crops are the forgotten commoners. We're losing them as fast as we're losing rain forests. An enormous factor in this loss has been the new idea of plant varieties as patentable properties, rather than God's gifts to humanity or whatever the arrangement was previously felt to be, for all of prior history. ~ Barbara Kingsolver

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

What do soy beans and vibrators have in common? They're both meat substitutes. ~ Supervert

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

Not only was he getting a new partner but he was getting an over-achieving new partner, a liberal, over-achieving new partner. He imagined him pulling up in his hybrid vehicle, his Starbuck's save-the-rainforest bottled water and soy latte, no doubt anxiously waiting to discuss the plight of the polar bears while recycling his gum wrappers. ~ Michiko Katsu

By the way, there's one more benefit to freezing eggs... that I neglected to tell you earlier.
Y'see...
by freezing them, the robust flavor of the yolks gets even richer!"
"The flavor of the yolk... changes?!"
"When you freeze a chicken egg, its proteins condense into a jelly... which gives it a tender and creamy consistency when you cook it. The flavor of the yolk in particular becomes deep and rich! Basically, freezing the egg is the biggest reason this tempura rice bowl is as delicious as it is!
Plus, I made sure to pour on plenty of Yukihira Family Restaurant's special savory and salty house sauce! It's soy sauce and mirin added to bonito stock. I made sure this batch was extra rich! There's no way it wouldn't par perfectly with the rice and egg!
The thing is, luxury-brand eggs all tend to have strong flavors from the get-go. Using them would make the entire rice bowl taste heavy and cloying."
"Wait. Is that why...?!"
"Yep! Since the sauce I use is thick and heavy, and freezing eggs makes their flavor richer...
... a blander egg is the best choice!"
"Oh! He had a legitimate reason for using those cheap eggs!"
"That's Soma for you! ~ Yuto Tsukuda

I can see Mr. Yukihira is sautéing cubed chicken, diced onion, prawns and uncooked rice in his.
He filled the frying pan with the gentle flavor of butter, and he's now softly wrapping it around each and every one of his ingredients!
On the other hand, Mr. Saito heated some garlic slices in oil until fragrant...
... and then added his butter together with soy sauce, cuttlefish and cuttlefish liver.
The unique and luxuriantly salty smell of the bounty of the sea is being taken to even greater heights with the rich scent of butter! ~ Yuto Tsukuda

And practice this: 'Yo no soy una puta.'" Kyle said the words in an angry, accented voice.
Livia raised a sensitive, red, now-thin eyebrow at her sister.
"It means 'I am not a hooker' in Spanish. And you already know it in English, so you should be good. ~ Debra Anastasia

Shigureni is a variety of stewed meat where ginger has been added to the traditional soy sauce-and-sugar simmering sauce.
Thick, sweet and accented with ginger's uniquely spicy tang, there are layers of flavor to please the tongue!
Light yet thick, tangy yet sweet... all the various flavors patter across the tongue like a short afternoon drizzle- thus its name, shigure, which means "fall shower."
"It's a dish renowned for its exceptionally deep and compelling flavors."
"Ooh, you just know it's gonna be good. That's Takumi-chi for ya! He's a master of both Italian and Japanese cooking!" ~ Yuto Tsukuda

The soy-bean, in particular, has proved sufficiently resistant to cold in spring and to adverse weather during summer to warrant heavy planting, especially throughout the South. ~ David F. Houston

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

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

I'm actually like a hole-in-the-wall coffee shop kind of guy. So I love the local shops that are kind of like one-off chains in Los Angeles, and I usually get a soy flat white. ~ Connor Franta

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

I can smell the pungent scent of garlic and soy sauce coming from the eggs...
... almost as if they had been grilled!
But... the eggs are still raw!
How could he...? ~ Yuto Tsukuda

Egypt is the largest wheat importer in the world. In some part, this is due to irrigation issues and inhospitable climes. Egypt's dependence on wheat is also partially because for decades it has been cheaper to import wheat, corn, soy and barley from the U.S. than to grow it locally. ~ Marcus Samuelsson

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 can safely say that other than macaroni and cheese, there's no processed food in my life. There's no inorganic food in my life these days. There's no junk food. There's not a lot of sugar. There's no soy. I mean, really everything that's going into my body is pretty pure. ~ Ginnifer Goodwin

Then there's your diet. You cut out sugars, fat, soy sauces ... anything that's nice. Tea and coffee is replaced by boiling water with lemon. It's amazing how quickly you get into it. There's also herbal tea and a lot of water, obviously ... about two litres a day. ~ Tom Hardy

About 90 percent of all soy is genetically modified (GMO). Soy is also one of the top seven allergens, and is widely known to cause immediate hypersensitivity reactions. While in the last forty years soy has occupied an important place in the transition from an unhealthy meat-based diet to vegetarian and vegan cuisine, it is time for us to upgrade our food choice to one having more benefits, and fewer negative possibilities. In 1986, Stuart Berger, MD, placed soy among the seven top allergens - one of the "sinister seven." At the time, most experts listed soy around tenth or eleventh. ~ Gabriel Cousens

I'm a vegetarian; I eat a lot of tofu and soy. ~ Kristen Wiig

I don't eat meat, fish, or eggs. I was never a big meat-eater, but I've got more energy now. ~ Shania Twain

But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!"
"Oh, the answer to that is in the flavoring I used."
"Soy sauce?!"
"Oh my gosh, she added soy sauce to a dessert?!"
"I used it at the very end of the recipe.
To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce.
Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes.
All of that made the brown sugar in the cake both taste and look even cuter than it did before."
"Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet..
... and by comparison the sweetness will stand out on the tongue even more strongly.
She's created a new and unique dessert topping- Soy Sauce Whipped Cream!"
"Soy sauce whipped cream, eh? I see! So that's how it works!"
Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium.
The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce!
"Without brown sugar as the main component, this exquisite deliciousness would not be possible!"
"It tastes even yummier if you try some of the various fruits in between each bite of cake.
The candy sculptures are totally edible too.
If you break one up into crumbs an ~ Yuto Tsukuda

In addition, a different study linked soy formula given to infant girls with uterine fibroids later diagnosed in adult women.46 Thus, soy may act like estrogen in the body and soy is an additive in many processed foods. ~ Ray Howell

The usefulness of cow-peas and soy-beans as human food has been recognized only recently in this country. ~ David F. Houston

I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.' ~ Nadia Giosia

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