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食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34) QUOTES

食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34) QUOTES

1 " What a gentle, pleasing flavor! It's as if I've taken a bite of powdery snow! Using that special explosion oven, she baked thin sheets of piecrust at a high temperature until they were nice and crispy... layering them together to create a mille-feuille! One bite and they crumble into delicate flakes... which then meld with the elegantly smooth and sweetly rich meringue created by the blades of her chain carving knife!
"Excellently done! With every bite I take...
... my mouth fills with flavorful joy. It's so good I can't help but writhe in my seat!"
What?! Out of nowhere... my tongue was assaulted with an explosion of thick, full-bodied sweetness?
"Ah! There are flakes of chocolate in between the mille-feuille layers?"
"I call those my CLUSTER CHOCO CHIPS. I mixed almond powder and mint leaves into chocolate and then chilled it until it was good and hard."
Crushing that chocolate with a sledgehammer, I deployed the fragments into the piecrust, set to explode with just enough firepower! Protected by the layers of crust, the chocolate didn't melt during baking and was instead tempered... resulting in chocolate chips that have the crunch and richness of baking chocolate!
The more you eat, the more you trip, setting off a chain of explosions...
... as if triggering a cluster bomb!
"These are the specs of what I have dubbed...
... my CLUSTER BOMB CAKE! "

― , 食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34)

2 " He seasoned the chicken with salt, pepper and mustard, and then grilled it to absolute perfection in clarified butter! The light coating of panko is toasted to a beautiful golden brown. Its crunch delightfully highlights the chicken's tender juiciness.
"But what takes this dish's flavor and elevates it to a whole other level... are the tiny crumbles of Boudin Noir blood sausage you added during the grilling step!"
"That's right! The Poussin Chicken had just been butchered, so I took a little of its blood and mixed it with some pork blood... to whip up my own special blood sausage! That gave the dish some real punch, don'tcha think?"
"B-but that shouldn't even work!
Blood sausage has such a powerful flavor it should have overwhelmed the more delicate Poussin Chicken...
but that chicken flavor is still undeniably the centerpiece of this dish!"
"That's from the fat. See, I didn't just grab some of the chicken's blood. I siphoned up some of its fat too. With this special injector here."
Animal fat is just as jam-packed with richness and body as blood! A little dollop of that keeps the chicken balanced as the center of the dish while deepening its overall flavor!
Not only that, he used the chain carving knife to add innumerable delicate hidden cuts in the chicken. Thanks to those, the flavors of the chicken, the sausage and the sauce all meld together seamlessly, creating a cohesive overall experience. "

― , 食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34)

3 " What an unbelievably refined flavor! And so lusciously gooey you could just faint! The salty, sticky turtle broth seeps through the mouth... melding beautifully with the salty savoriness of the butter and cheese! Together, they lap at your tongue in silky, decadent harmony!
"How on earth does this work? What makes the flavor of the turtle fit so well with the cheese?
Hm? What's this where the two layers meet?"
"You have a keen eye, sir. That's a mix of chopped nuts and seeds- walnuts, peanuts, sesame seeds...
...and...
...."
"Kaki no Tane Snack Crackers?!"
Those crackers! Soma used those the very first time Takumi challenged him!
After lightly toasting them to bring out their aroma, I mixed them into the layer between the sides of my Sformato. Of course, this was after I used my Mezzaluna...
... to chop them all into the perfect size of about 0.1 mm each!
"Heyo, Human Food Processor!"
"I see! The toasted Kaki no Tane Crackers bring just enough aromatic astringency to erase the smell of the fish and dairy...
... functioning as a sort of bridge to tie the two distinct flavors together!
Not only that, their crunchiness adds a fun, contrasting texture while not being filling at all! "

― , 食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34)

4 " The sparkles that came from the firecracker are coffee crumbles!"
Originating in Ireland, Crumbles are a baked dessert generally consisting of fruits topped with a crumbly crust. The crumbly mix can be made with rolled oats, crushed almonds and even crushed coffee beans!
"How refreshingly tart! I can taste a faint hint of grated tangerine zest. Its fruity flavor pairs exceedingly well with the mildly sweet, clean flavor of the cake. And the hidden piece of the puzzle that ties them both together...
... is this cream that's coating the outer layer of bark!"
"Man, you catch on fast! That's right. That's another variation on the cream I used as a filling for the center of the cake. I used that dark cream and thinned it into a brown cream that would melt at room temperature."
"Oho! How clever. The crumbles, while sweet and delicious, tend to have a very dry and, well... crumbly texture. Not so with this cake."
The brown cream brought just the right amount of moisture to the crumbles... enough to prevent them from being dry but not so much that they lose their crispy crunch. Plus, it firmly ties the flavors of the crumbles and the cake itself into one harmonious whole!
Now I see.
"That must be the other reason why you chose not to use any dairy or added sugars in the cake!
Either would have overwhelmed the coffee crumbles! But you wanted to emphasize their delicate flavors... the light flash and sparkle of their tartness and bitterness!"
"Refreshing at first, with a full body... capped off with a flash of invigorating bitterness!"
"This is a gem of a dish that will captivate everyone, young and old! "

― , 食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34)

5 " The skills she has chosen to hone are presentation and charm!
Having traveled around the world experiencing so many cultures... she's learned that, at times, it's necessary to change up a dish's presentation... so that, for example, those not accustomed to cuisine such as Japanese...
... will still recognize its deliciousness by its presentation.
"There."
"Wooow! In a matter of seconds, that entire juicy tenderloin roast...
... has been transformed into a lovely, giant peony blossom!
How beautiful! The gleam of the meat is like dew on petals...
... boosting the attractiveness of the dish two- no, threefold!"
It's a refined expression of Megumi Tadokoro's hospitality. Her dishes will shine in the spotlight of this year's BLUE, I'm sure. "

― , 食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34)

6 " 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!
"Though each glass maintains a clear and unique flavor profile...
... from creamed raw sea urchin to smoked scallop mousse- the perfect accenting layer is always slipped into the perfect place.
It's like a gorgeous richly colored show of mousses is dancing in my mouth! "

― , 食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34)

7 " How delicious! Layer upon layer of exquisitely delicate sweetness blooms in the mouth like the unfurling petals of a flower! And it's different from the cake Sarge presented in one very distinct way!"
?!
The flavors explode not like a bomb but a firecracker! What a silky-smooth, mild sweetness!
"How were you able to create such a uniquely beautiful flavor?"
"See, for the cake, I used Colza oil, flour, baking powder... and a secret ingredient...
Mashed Japanese mountain yam!
That gave the batter some mild sweetness along with a thick creaminess. Simply mashing it instead of pureeing it gave the cake's texture some soft body as well.
Then there're the two different frostings I used! The white cream I made by blending into a smooth paste banana, avocado, soy milk, rice syrup and some puffed rice I found at the convenience store. I used this for the filling.
*Rice syrup, also called rice malt, is a sweetener made by transforming the starch in rice into sugars. A centuries-old condiment, it's known for being gentle on the stomach.
*
I made the dark cream I used to frost the cake by adding cocoa powder to the white cream."
"I see. How astonishing. This cake uses no dairy or added sugar. Instead, it combines and maximizes the natural sweetness of its ingredients to create a light and wonderfully delicious cake!"
"What?!"
"He didn't put in any sugar at all?!"
"But why go to all that time and effort?!"
"For the people patiently waiting to eat it, of course.
This cake was made especially for these people and for this season.
When it's hot and humid out... even if it's a Christmas Cake, I figured you'd all prefer one that's lighter and softer instead of something rich and heavy.
I mean, that's the kind of cake I'd want in this weather. "

― , 食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34)

8 " Aah, I know what this is! It's a sformato! A soufflé-like Italian dish similar to a Japanese egg custard."
Thinly sliced onions sautéed to sweet tenderness in heavy cream and melted parmesan cheese...
... and a beaten egg and melted butter steamed into a fluffy soufflé. That's what the white side is- a cheese-flavored Sformato Soufflé! "

― , 食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34)