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Plums Books
Showing 1-26 of 26
Twelve Sharp (Stephanie Plum, #12)
by (shelved 2 times as plums)
avg rating 4.17 — 107,857 ratings — published 2006
Eleven on Top (Stephanie Plum, #11)
by (shelved 2 times as plums)
avg rating 4.17 — 118,316 ratings — published 2005
Hard Eight (Stephanie Plum, #8)
by (shelved 2 times as plums)
avg rating 4.17 — 133,908 ratings — published 2002
Ten Big Ones (Stephanie Plum, #10)
by (shelved 2 times as plums)
avg rating 4.16 — 111,152 ratings — published 2004
To the Nines (Stephanie Plum, #9)
by (shelved 2 times as plums)
avg rating 4.17 — 128,201 ratings — published 2003
One for the Money (Stephanie Plum, #1)
by (shelved 2 times as plums)
avg rating 4.04 — 587,123 ratings — published 1994
Hot Six (Stephanie Plum, #6)
by (shelved 2 times as plums)
avg rating 4.19 — 141,039 ratings — published 2000
Four to Score (Stephanie Plum, #4)
by (shelved 2 times as plums)
avg rating 4.17 — 153,571 ratings — published 1998
Seven Up (Stephanie Plum, #7)
by (shelved 2 times as plums)
avg rating 4.16 — 135,463 ratings — published 2001
High Five (Stephanie Plum, #5)
by (shelved 2 times as plums)
avg rating 4.18 — 139,024 ratings — published 1999
Two for the Dough (Stephanie Plum, #2)
by (shelved 2 times as plums)
avg rating 4.10 — 182,548 ratings — published 1996
Three to Get Deadly (Stephanie Plum, #3)
by (shelved 2 times as plums)
avg rating 4.15 — 165,725 ratings — published 1997
Plum Lovin' (Stephanie Plum, #12.5)
by (shelved 1 time as plums)
avg rating 3.77 — 60,994 ratings — published 2007
Plum Lucky (Stephanie Plum, #13.5)
by (shelved 1 time as plums)
avg rating 3.78 — 56,042 ratings — published 2008
Finger Lickin' Fifteen (Stephanie Plum, #15)
by (shelved 1 time as plums)
avg rating 4.03 — 97,970 ratings — published 2009
Sizzling Sixteen (Stephanie Plum, #16)
by (shelved 1 time as plums)
avg rating 3.99 — 89,260 ratings — published 2010
Notorious Nineteen (Stephanie Plum, #19)
by (shelved 1 time as plums)
avg rating 4.00 — 79,821 ratings — published 2012
Lean Mean Thirteen (Stephanie Plum, #13)
by (shelved 1 time as plums)
avg rating 4.11 — 104,610 ratings — published 2007
Smokin' Seventeen (Stephanie Plum, #17)
by (shelved 1 time as plums)
avg rating 4.00 — 91,341 ratings — published 2011
Beloved Stranger (Silhouette Romance, #824)
by (shelved 1 time as plums)
avg rating 3.38 — 16 ratings — published
Top Secret Twenty-One (Stephanie Plum, #21)
by (shelved 1 time as plums)
avg rating 3.92 — 68,577 ratings — published 2014
Takedown Twenty (Stephanie Plum, #20)
by (shelved 1 time as plums)
avg rating 3.89 — 73,421 ratings — published 2013
Fearless Fourteen (Stephanie Plum, #14)
by (shelved 1 time as plums)
avg rating 4.06 — 101,993 ratings — published 2008
Explosive Eighteen (Stephanie Plum, #18)
by (shelved 1 time as plums)
avg rating 3.99 — 87,244 ratings — published 2011
Plum Spooky (Stephanie Plum, #14.5)
by (shelved 1 time as plums)
avg rating 3.85 — 51,462 ratings — published 2009
Wicked Appetite (Lizzy & Diesel, #1)
by (shelved 1 time as plums)
avg rating 3.78 — 63,834 ratings — published 2009
“This white broth...
... is soy milk!"
"That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it.
This is my pike dish...
Pike Takikomi Rice, Ojiya Style!"
OJIYA
Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water.
"Soy milk?"
"Ah, so you finally see it, Alice.
Like all soups, the most important part of Ojiya porridge is the stock!
He built this dish to be porridge from the start...
... with soy milk as the "stock"!"
"Soy milk as soup stock?!"
"Can you even do that?!"
"So that's what it is!
Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially!
The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! "
"Soy milk Ojiya Porridge. Hm. How interesting!"
" Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in...
... with these red things. Are they what I think they are?"
"Yep! They're crunchy pickled-plum bits!"
"What?!"
"Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..."
"He totally dumped those in there just for the heck of it!"
"These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of!
Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"”
― 食戟のソーマ 13 [Shokugeki no Souma 13]
... is soy milk!"
"That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it.
This is my pike dish...
Pike Takikomi Rice, Ojiya Style!"
OJIYA
Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water.
"Soy milk?"
"Ah, so you finally see it, Alice.
Like all soups, the most important part of Ojiya porridge is the stock!
He built this dish to be porridge from the start...
... with soy milk as the "stock"!"
"Soy milk as soup stock?!"
"Can you even do that?!"
"So that's what it is!
Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially!
The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! "
"Soy milk Ojiya Porridge. Hm. How interesting!"
" Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in...
... with these red things. Are they what I think they are?"
"Yep! They're crunchy pickled-plum bits!"
"What?!"
"Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..."
"He totally dumped those in there just for the heck of it!"
"These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of!
Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"”
― 食戟のソーマ 13 [Shokugeki no Souma 13]
“She loved rhubarb pie. She loved the morning sun. She loved drying the sheets on the clothesline, even in the dead of winter. She loved a good pot of jasmine tea. She loved orange rinds and gossip and peacock feathers. She loved plums."
"Plums. Greengage plums?"
"Yes, greengage plums.”
― Valley of the Moon
"Plums. Greengage plums?"
"Yes, greengage plums.”
― Valley of the Moon
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