Peppers Quotes

“Unlike her, he came from a good family. A prechopped pepper kind of family.”
― Tessa Bailey, His Risk to Take

“Sauces or peppers that arent hot, are like books that dont entretain (or vice versa).”
― Jaime Tenorio Valenzuela

“The classic chutneys are coriander, mint, and chili. Everyone makes those chutneys, and oh yes, let's not forget the tamarind chutney that every Indian restaurant will serve in watery portions. But I don't want to make or eat classic chutneys.
I was lucky Mama had dried apricot in that pantry of hers. My God, but she has stuff in there. She even has a small bottle of red caviar. Mama would never eat caviar ("Raw fish eggs? Why would anyone want to eat that?"), but it's there nevertheless along with the now indispensable bottle of chipotle chili peppers.
Soaking the apricots in water seemed a good way to make them mushy but soaking them in sugar water seemed like an even better idea. It would make the chutney sweet. Surveying the fridge, my eye caught the ginger. Mama buys big chunks of ginger. Lots of garlic and ginger in her food. Maybe not garlic in the chutney, but definitely ginger. Lots of ginger for a sharp tangy taste.
What else? I saw the mint. Mama's prized little herb pot. Tearing away the mint, ah, now that was a special treat. Anything else? Of course, the chipotle chili peppers to give the chutney a smoky flavor.
Take the apricot, ginger, garlic, peppers, and salt (I added the apricot syrup in small quantities as well, depending upon how liquid I wanted the chutney to be, not too liquid) and blend it to a pulp.
The chutney is best savored when licked from a plate!”
― Amulya Malladi, Serving Crazy with Curry

“They get so busy, Victor Hernandez starts to help out as a sous chef, chopping up bowls of onions and garlic and peppers, making salads and mixing marinades. He brings in a bagful of chili peppers one day, some long and narrow and shriveled as old fingers, some petite and glossy as young fingers. He roasts them under the broiler and in a dry skillet, then slides off the charred outer skins. And Sirine uses slices of the soft inner hearts puréed into the baba ghannuj and marinades for the kabobs.
"They say that pepper is good for love," Victor tells her, then raises his eyebrows at Mireille, who turns pink. "It brings heat to the blood.”
― Diana Abu-Jaber, Crescent

“ Red pepper is the theme, but there's no sign of it in the noodles or broth.
Does that one little dollop of paste on the side really have the oomph to compensate for that?"
"It's harissa, a seasoning blend said to have originated in Northern Africa. The ingredients generally include paprika, caraway seeds, lemon juice and garlic, among other things.
But the biggest is a ton of peppers, which are mashed into a paste and blended with those other spices."
Oh! That's the same thing Dad made when he visited the dorm. I think I remember him saying it came from somewhere in Africa.
"The ramen's broth is based on Chicken Muamba, another African recipe, where chicken and nuts are stewed together with tomatoes and chilies. This broth forms a solid backbone for the entire dish. Its zesty flavor amplifies the super-spicy harissa to explosive proportions!"
"That's gotta be sooo spicy!
Whoa! Are you sure it's a good idea to dump that much of it in all at once?!"
"Hoooo!Thanks to the mellow, full-bodied and ever-so-slight astringency of that mountain of peanuts he infused into the broth...
... adding the harissa just makes the spiciness and richness of the overall dish grow deeper and more complex with each drop!
Extra-thick cuts of Char Siu Pork, rubbed with homemade peanut butter before simmering! And the slightly thicker-than-usual wavy noodles! They soak up the broth and envelop the ultra-spiciness of the harissa... all together, it's addicting!
Its deliciousness so intense that my body cries out from its heat!
African Ramen... how very intriguing! A dish that never before existed anywhere in the world, but he's brought it to vibrant life!”
― Yuto Tsukuda, 食戟のソーマ 27 [Shokugeki no Souma 27]

“Mr. Megishima has already begun the broth.
First he minced some garlic...
and then onion, red bell peppers and perfectly ripe tomatoes, building a flavor with a deeply complex acidity and body."
"What sort of stock did you choose?"
"Chicken. Already got it going in a stockpot.
In fact...
... it should be just about ready."
"MMMMMM!"
"Just the scent of that stock is enough to make you fidget in anticipation!"
"Man, I'd totally be happy just pouring that over some white rice and chowing down!"
"With the base stock ready, I'll add the veggies I cut up...
... along with some drumettes and other stuff.
Now to let 'em simmer in the pot until their flavors meld together. Then the broth'll be done."
"Another point to watch is the Char Siu pork he put together a moment ago. He made certain to rub it with a certain marinade before binding it."
"A special marinade?"
"Yes. It was made with garlic, soy sauce, sugar, sake, and one more intriguing ingredient...
PEANUTS!
Those, I believe, will be the key to his entire dish!
"?!
Holy crap! What the heck is with that overflowing giant tub of red peppers?!"
"Yes... he will use peanuts...
... to bring out every last drop of deliciousness red peppers possess!”
― Yuto Tsukuda, 食戟のソーマ 26 [Shokugeki no Souma 26]

“L'AMUSE-BOUCHE
Chocolate Parmesan Tapioca with a Pan-Seared Scallop

L'ENTREE
Salad with Chèvre Chaud, Honey, and Mint Dressing
OU
Roasted Butternut Squash and Cacao Soup
OU
Oysters with a Mignonette Sauce

LE PLAT PRINCIPAL
Armagnac-and-Chocolate-Infused Daube de Bœuf à la Gascogne
OU
Sweet Potato Curry with Mussels
OU
Chocolate Pasta with a Gorgonzola Cheese Sauce

LA SALADE ET LE FROMAGE
Moules à la Plancha with Chorizo served over a bed of Arugula

Selection of the Château's Cheeses

LE DESSERT
Mousse au Chocolat spiced with Pimento Chili Peppers and Chocolate Flakes, garnished with Mint

I spun around on one heel, excited to get prepping. Unbeknownst to me, the rest of the kitchen staff had arrived, their jaws agape as they stared at the menu. As usual, Phillipa was the first to speak up. "That menu looks wicked incredible."
"I don't know about adding hot peppers to the mousse au chocolat," said Jane, and the granny brigade nodded in agreement.
I was so sick of her know-it-all attitude. I knew a thing or two and I was going to stand by my decision. "The combination has Aztec roots. To honor the fertility goddess they drank xocolāt, a chocolate concoction spiced with chili pepper and vanilla. It's delicious and unexpected."
Jane rolled her eyes. "You're the chef."
"I am," I said, wanting to challenge her. "And this is the menu.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“So this is sweet. Some sort of fruit, right? Not just sugar."
She nodded. "Mango and peach."
He looked surprised. "No kidding." He tasted it again. "Got it. Now that you tell me, I can taste them. What kind of chilies?"
"Mostly fresno. A cherry pepper here, a poblano there. A little habanero." She hadn't gotten enough fresnos, so the truth was she just used everything she had. Fortunately she'd written it down. "Some honey too. Seasonings."
"But there's something I can't quite put my finger on." He tasted more than looked at his finger and said, "No pun intended."
She smiled. "Curry."
"Curry."
"Yup." She nodded. "I needed something to segue between the sweet and the savory and I thought of curry."
"It's incredible."
"Wow, you're actually selling me on my own sauce." She upended the bottle and put a few drops on her own finger. It was just as good as she'd remembered, exactly as he'd said, with the heat that snuck up and away. Suddenly her mind reeled with the possibilities. She could use it as the base for a barbecue sauce and start serving pulled pork on the menu. That, with the beer cheese, Aja's cheese soup, and the biscuits Margo had made, she had a theme developing suddenly.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Hot peppers are to Calabria what Sangiovese is to Tuscany.”
― Pietros Maneos

“Once, when I was a kid, I had impressed my mother, intuitively dipping a whole raw pepper into ssamjang paste at a barbecue restaurant in Seoul. The bitterness and spice of the vegetable perfectly married with the savory, salty taste of the sauce, itself made from fermented peppers and soybeans. It was a poetic combination, to reunite something in its raw form with its twice-dead cousin. "This is a very old taste," my mother had said.”
― Michelle Zauner, Crying in H Mart