Specialize Quotes

“Specialization, concentration and consistency is the key to outstanding performance... Love your zone!”
― Israelmore Ayivor, The Great Hand Book of Quotes

“The biggest mistake a person can make is to lie to an engineer about a subject that they specialize in.”
― Steven Magee

“The greatest thing about our times is that you don't need permission to express yourself the way you wish. Sometimes people tell themselves they can't do it, because they're missing this or that, but historically, specialization is a recent convention. Most of us are born natural polymaths.”
― Nuno Roque

“You had to be fundamentally stupid, I sometimes thought, to become the sort of academic specialist that hiring committees liked. You had to be thick somehow. You had to block out all the other things in the world to focus on one narrow, particular thing.”
― Keith Gessen, A Terrible Country

“The more you concentrate on what you discover that you will be good for you to pursue, the more experienced you will be while doing it.”
― Israelmore Ayivor, Leaders' Frontpage: Leadership Insights from 21 Martin Luther King Jr. Thoughts

“After a decade of largely useless doctors visits, I had come to the conclusion that there was a complete absence of specialists in High Altitude Disease (HAD).”
― Steven Magee

“There was a time that made in America was a great thing. Unfortunately, times have changed in some areas that the USA specializes in.”
― Steven Magee

“They were not hired for their looks or their sophistication; the most competent ones specialized in puzzles, music, and foreign languages.”
― Sarah Rose, D-Day Girls: The Spies Who Armed the Resistance, Sabotaged the Nazis, and Helped Win World War II

“This one is skewered guts. It's all the guts except the liver."
"It's got that unique texture of a gut, with a slightly bitter taste!"
"The flavor of the guts tends to seep out when you make soup with it, but this retains all its refreshing original flavor!"
"This is a fin skewer. As you can guess from its name, it's the dorsal fin of the eel...
... wrapped around a skewer with ribs and garlic chives."
"This is my favorite one!"
"They throw these parts away when they make kabayaki."
"Ah! I understand why this is your favorite, Yamaoka-san! The eel and the garlic chives create a rich, savory flavor!"
"I never thought eel and garlic chives would go so well together!"
"The dorsal fin of a left-eyed flounder is called an engawa, and it's considered a delicacy. It's the most active part of the fish's body, so it's fatty and good to eat."
"The same goes for the eel."
"This one is the collar. It's the meat around the neck, below the eyes...
... which I cut open and skewered after taking the head off.
The head bone is very tough, so this is the only part of the eel I throw away."
"Hmm, so it's called the "collar" because it's the area around the neck."
"It has a complex flavor to it too. It's totally different from the stomach meat, the guts or the dorsal fin!"
"It kind of tastes like a mixture of fish and lamb meat! There are so many other skewers, right?!"
"Yahata-maki, which is eel meat wrapped around burdock.
Tanzaku, where the meat has been cut like strips of paper.
Smoked eel.
And of course, we can't forget the famous kabayaki.”
― Tetsu Kariya, Izakaya: Pub Food