Crispy Quotes

“Keep it crispy.”
― Pete Holmes

“ These noodles are so supple and chewy it's difficult to believe they're 90 percent buckwheat!
The sweet taste of buckwheat blooms in the mouth like a fragile flower. What a wondrously delicate flavor!
That does it. I'm having soba noodles for dinner tonight!
"Now for the tempura shrimp!"
How light and crispy! The sakura shrimp are pleasantly crunchy, while their tempura shell is airy and crispy! I can easily distinguish the texture and deliciousness of each individual shrimp in every bite!
The crispy crunch of the tempura shrimp and the sleek smoothness of the noodles make for an excellent contrast in textures.
Even after I've swallowed a bite, the sweetly savory aftertaste of the sakura shrimp lingers in the mouth like a perfume.”
― Yuto Tsukuda, 食戟のソーマ 25 [Shokugeki no Souma 25]

“ I boiled potatoes until they were hot and fluffy...
... and then kneaded in diced mushrooms, which are fibrous and soak up fat easily.
Then I wrapped the whole mixture up in thick-cut bacon and set it to roast!
The heat caused the fat to render out of the bacon, leaving its crispy and crunchy...
... while the potatoes soaked up every last drop of the savory pork fat!
Crispy on the outside...
... juicy on the inside.
Together they create a savory and sensual taste experience! ”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 1

“In the center of the table is a classic deli platter of lox and tuna salad with all the fixings, bagels, and cream cheeses. And on a trivet, a noodle kugel, a casserole of egg noodles suspended in a light sweet custard, with a crunchy topping of crushed cornflakes mixed with cinnamon and brown sugar. It was always my favorite thing my mom ever made.
"All my favorites." My mom beams at me.
"And mine too. Let's eat!" my dad says, swatting my mom on her ample tush.
We make our plates, I grab a plain bagel and top one up with tuna salad and dill pickle, and the other with chive cream cheese and cucumber. I also help myself to a large corner chunk of kugel, for maximum crispy edges, and some coleslaw. Clearly someone went all the way out to Kaufman's on Dempster in Skokie; I can tell by the bagels. A slight crunch on the outside gives way to perfect dense chewiness.”
― Stacey Ballis, Wedding Girl

“Daisy had her preheat the oven, remove the chicken from its plastic, rinse it, and pat it dry. "Dry skin is crispy skin," Daisy said, encouraging Diana to blot the chicken skin until there was no moisture remaining. "Some recipes have you leave the chicken in the refrigerator, uncovered, for the moisture to evaporate from the skin. Some chefs even use a blow-dryer on the skin."
Diana looked at her skeptically. "You're kidding, right?"
"Hand to God," said Daisy. "It probably looks ridiculous, but I'm sure it works.”
― Jennifer Weiner, That Summer