Coriander Quotes

“Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese!
Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!"
VICHYSSOISE
Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled.
Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917.
"Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!"
"The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter!
Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance.
AAAH!
It's immensely satisfying!"
"I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux."
"Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles.
What an amazing concept to arrive at from a century-old French soup recipe!”
― Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

“Here you go! Vietnamese-style brothless Sapporo Ichiban ramen!'
Shōko peered down at the bowl that Kensuke set on the table with a clunk. The thin white noodles were adorned with plentiful sprigs of coriander, one of her most beloved ingredients. She picked up her chopsticks regularly.
'We've got a Vietnam fair going on in-store right now,' Kensuke said, 'and the staff are all obsessed with making this.'
'Ken-chan, you're a genius!'
The evenly seasoned noodles slid down smoothly into her stomach. The quantities of the ingredients-- the lime, the Nam Pla, the minced garlic, the white and black sesame seeds, the tom yum powder, the sakura shrimp-- were all perfectly judged. The balance between the sourness and the spice was so delicious, Shōko could feel it radiating through her whole body.”
― Polly Barton, Hooked