Charcoal Quotes

“I was reading about animals a while back and there was this motherfucking scientist in France back in the thirties or forties or whenever the motherfuck it was and he was trying to get apes to draw these pictures, to make art pictures like the kinds of pictures in serious motherfucking paintings that you see in museums and shit. So the scientist keeps showing the apes these paintings and giving them charcoal pencils to draw with and then one day one of the apes finally draws something but it’s not the art pictures that it draws. What it draws is the bars of its own motherfucking cage. Its own motherfucking cage! Man, that's the truth, ain't it?”
― Cheryl Strayed, Wild: From Lost to Found on the Pacific Crest Trail

“When I write...
I am in the fond arms
of a childhood friend
upon whose colorful heart I can hang
the charcoal drawings
of my woes.”
― Sanober Khan, A touch, a tear, a tempest

“We walked into the forests which encircled the town. I have never liked them, their dark throat, their sullen height, their slump-shouldered gloom. But Evangeline walked steadily into their maw, and I followed her. She wanted to see the swathes which, years ago, the firebug had burned. The furnaced forest was green again, though here and there stood leafless trunks cindered to the core; on the scruffy dirt lay stiff black limbs tangled in morning-glory. Evangeline touched her palm to the charcoal, murmured, 'Poor things.”
― Sonya Hartnett, Surrender

“We may be darker than all the charcoal in the world. But we will burn to give light!”
― Avijeet Das

“Ndani ya kibweta cha risasi kuna vitu vitano vyenye uwezo wa kulipuka kama vile risasi, kasha, baruti, kitako na fataki. Risasi hutumika kama kombora – kitu kinachoweza kusafiri hewani na kulipuka baada au kabla ya kugonga shabaha – wakati kasha kazi yake ni kuhifadhi vitu vyote vya kibweta kwa pamoja kusudi visisambae. Baruti inayotoa au isiyotoa moshi ni poda yenye uwezo wa kulipuka ambayo ndani yake kuna mkaa, salfa na shura; ambayo husukuma kombora mbele kwa nguvu kubwa baada ya fataki kulipuka kupitia katika kitako cha kibweta. Kitako cha kibweta hutumika kama kiziduo cha risasi kutoka katika chemba ya silaha, wakati fataki kazi yake ni kuwashia baruti.”
― Enock Maregesi

“My Deep-Fried Pork Cutlet with Fondue Lunch Set is ready to eat!"
A Lunch Set?! With fondue even?!
Wow, that's, um... a really Soma thing to make!
"So I'm assuming the cheese is a dipping sauce? And it's in this little pot?"
"Yep, you got it. Go on and give it a good dunking."
"Here we go...
huh?
It's black?! Wait a minute, isn't this supposed to be cheese?!"
Mmm! Sooo gooood! It's so light and tender! The crunchy outer shell practically melts in your mouth the second you bite into it!
And the sauce is mellow and rich, melding together with the cutlet in indescribable deliciousness!
"Wait... what is this sauce?!"
"At a glance, it looks like tonkatsu sauce- the plain old black paste that always goes with pork cutlets. But it's really a black cheese sauce!
I made an eggplant puree from chunks of eggplant I grilled over a brazier until their skins were charred good and black. Then I took that puree, rich with the unique aroma of charcoal grilling, and blend it with cheese!"
"Ah! Now I see! The soft flavors of cheese and chargrilling work together, lingering in the mouth as a light but rich aftertaste!
That's how you managed to give such a refined and elegant deliciousness!”
― Yuto Tsukuda, 食戟のソーマ 32 [Shokugeki no Souma 32]

“The eastern savanna shifted from charcoal to deep purple; to the west a feverish orange moon sank into the Kiambu Hills.”
― Mike Bond, The Last Savanna

“Chestnuts have always been an ingredient that goes well with gamy meats. And in French cuisine, chestnuts are often seen in combination with venison.
But the mildly sweet flavor and tender texture of these sweet chestnuts makes them melt in the mouth! That flavor combined with the smoky aroma of the charcoal grilling, makes the juicy meatiness of the venison stand out in stark contrast!
This flavor isn't something that could be created with regular chestnuts.
It's a deliciousness made possible precisely because he chose to use sweet chestnuts!
"He minced some of them and added them to the sauce as well! Doing that spread their mild sweetness throughout the whole dish!"

Soma's Chestnut Sauce
Starting with a base of Fond de Veau (a brown stock usually made with veal), he added a cinnamon stick, orange zest and minced sweet chestnuts and then set the sauce to simmer.

"Wait a minute. How odd! Charcoal grilling usually adds a unique and very distinctly bitter taste to ingredients. A taste that is decidedly outside the canon of French flavors!
Yet this dish has taken that bitter taste and somehow made it fit seamlessly! Is there some secret to it?!"
"That would be the coffee."
"What?!"
"Coffee?"
"Yep! You guessed it! That's the Divine Tongue for you.
One of the things I learned at Master Shinomiya's restaurant is that cacao goes really well with game meats. I've never used cacao much, though, to be honest...
So instead I grabbed some instant coffee! The bitterness of coffee is similar enough to pure cacao that it paired up nicely with both the charcoal grilling and the gamy venison...
... resulting in a deeply rich and astringent flavor that's perfect for a truly French sauce. I added both coffee and chestnuts as secret ingredients to my sauce!
This is a Yukihira Original and a brand-new French dish. I call it...
... Charcoal-Grilled Venison Thigh with Chestnut Sauce."
In formal Japanese cooking bowl dishes, such as soups and rice bowls, are constructed from four elements: the main ingredient, the supporting ingredients, the stock and the accents.
Similarly, the French dishes are constructed from three different parts balanced in harmony: the main ingredient, the sauce and the garnishes.
But this dish... this is eccentric and novel and entirely unconventional while still remaining undeniably French!
It's almost as if it's a nugget of flavor found only by cracking and peeling away the shell of common sense...”
― Yūto Tsukuda, 食戟のソーマ 20 [Shokugeki no Souma 20]