Experimenting Quotes

“One day, it will all make sense, it will all be revealed. Until then, we learn to live and accept our shadows, our Déjà vu's, our dreams, our intuition that takes us to places that our minds never conceived, our bodies only perceived and our souls gladly remembered. Conversations and experiences amuse me, for I am experimenting with my feelings in ways that I can only do down here. Language makes up for a very interesting, yet bizarre way of putting thoughts into spoken form for the sound to move on in other peoples' ears, but every language, every sound, every word carries with it a long history, a deep culture and the souls of the many people who have previously used it throughout the centuries. Our hearts give us direction, hope and the passion to keep moving forward.. But what we do when they're frozen, broken, torn apart by an unhealthy way of living is what gives us new strength to push forward or kills us completely. Deep inside, we feed the entities that empower the fight between our internal demons and angels. We feed them with our thoughts, our emotions, our self-talk and the external talk that we lower our shields to at times. Whether good or bad, this brings about a change internally and at times there isn't much we can do to protect ourselves. At times, we need to let things be and go along with it. Of course, we're all worried, stressed, confused and lacking direction at times and we're in the same way at peace, stable and walking in the right direction once we get things sorted. Give it some time, give it some light, give it some love. You're not very far away.”
― Virgil Kalyana Mittata Iordache

“What is life?
Life is living in this moment,
experiencing and experimenting
but experience isn’t life.
Life is reflecting and meditating
but reflection isn’t life.
Life is helping and guiding
but philanthropy isn’t life.
Life is eating and drinking
but food isn’t life.
Life is reading and dancing
but art isn’t life.
Life is kissing and pleasuring
but sex isn’t life.
Life is winning and losing
but competition isn’t life.
Life is loving and caring
but love isn’t life.
Life is birthing and nurturing
but children aren’t life.
Life is letting go and surrendering
but death isn’t life.
Life is all these things
but all these things aren’t life.
Life is
always more.”
― Kamand Kojouri

“Those who have handled sciences have been either men of experiment or men of dogmas. The men of experiment are like the ant, they only collect and use; the reasoners resemble spiders, who make cobwebs out of their own substance. But the bee takes a middle course: it gathers its material from the flowers of the garden and of the field, but transforms and digests it by a power of its own. Not unlike this is the true business of philosophy; for it neither relies solely or chiefly on the powers of the mind, nor does it take the matter which it gathers from natural history and mechanical experiments and lay it up in the memory whole, as it finds it, but lays it up in the understanding altered and digested.”
― Francis Bacon

“Compare yourself to yourself yesterday, not to younger people who aren’t you. Everyone progresses at a different rate, so don’t let anyone else make you feel behind. You probably don’t even know where exactly you’re going, so feeling behind doesn’t help.”
― David Epstein, Range: Why Generalists Triumph in a Specialized World

“I'm going to need chocolate. Lots and lots of chocolate.
Since tomorrow is my free night, I figure I will swing by Teresa's and visit, and as I recall, she always loved chocolate too. So tonight? I'm going to do a final test of my triple-chocolate chewies, dark chocolate cookies with white and milk chocolate chips, one of the recipes I'm thinking of including in the proposal, and I just want to make them one more time to be sure they are perfect.”
― Stacey Ballis, How to Change a Life

“I am concerned that the ladies are ill-treated."
"The ladies who frequent the Fallen Angel are not ill-treated."
Her brows knit together. "How do you know?"
"Because they are under my protection."
She froze. "They are?"
He was suddenly warm. "They are. We do all we can to ensure that they are well treated and well paid while under our roof. If they are manhandled, they call for one of the security detail. They file a complaint with me. And if I discover a member is mistreating ladies beneath this roof, his membership is revoked."
She paused for a long moment, considering the words, and finally said, "I have a passion for horticulture."
He wasn't certain how plants had anything to do with prostitutes, but he knew better than to interrupt.
She continued, the words quick and forthright, as though they entirely made sense. "I've made a rather remarkable discovery recently," she said, and his attention lingered on the breathlessness of the words. On the way her mouth curved in a small, private smile. She was proud of herself, and he found- even before she admitted her finding- that he was proud of her. Odd, that. "It is possible to take a piece of one rosebush and affix it to another. And when the process is completed properly... say, a white piece on a red bush... an entirely new rose grows..." She paused, and the rest of the words rushed out, as though she were almost afraid of them. "A pink one."
Cross did not know much about horticulture, but he knew enough about scientific study to know that the finding would be groundbreaking. "How did you-"
She raised a hand to stop the question. "I'll happily show you. It's very exciting. But that's not the point."
He waited for her to arrive at the point in question.
She did. "The career... it is not their choice. They're not red or white anymore. They're pink. And you're why."
Somehow, it made sense that she compared the ladies of the Angel to this experiment in roses. Somehow, this woman's strange, wonderful brain worked in a way that he completely understood.”
― Sarah MacLean, One Good Earl Deserves a Lover

“Hey, you just 'member it's all in the butter. I keep trynna tell your cousins that, and they don't listen for the life of 'em."
Butter is probably Grandma's favorite ingredient, and she puts it in nearly everything. I believe she'd put it in her raisin bran in the mornings if she could.
One year, she made deep-fried sticks of butter and dipped them in chocolate sauce and melted peanut butter. I'm not gonna lie. It was pretty flame, but I'm sure at least one of my arteries clogged up.”
― Jay Coles, Hungry Hearts: 13 Tales of Food & Love

“The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs.
My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.”
― Lara Williams, Supper Club

“Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity.
The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time.
While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.”
― Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“You did your best to be a good student. You chopped and cooked and measured and served according to her wishes. But sometimes you wondered if the stall could stand to be upgraded with modern comfort food. With pandan ensaymada instead of the increasingly popular but also growingly common ube, the fresh bread from the oven and the cheese still melting, sweetly fragrant from the infusion of those steeped leaves and as simple as a summer morning. Or chopped watermelons in bulalo soup to replace tomatoes, for that extra tang. Or even pork adobo, but with chili and sweet pineapples. You had so many ideas.”
― Rin Chupeco, Hungry Hearts: 13 Tales of Food & Love

“Who knew that specialty food producers from bastions of Americana as Gainesville, Florida, and Louisville, Kentucky, had begun to experiment with artisanal soy sauce? According to a prominent food magazine, the Kentucky producer even aged its sauce in old bourbon barrels for an added whiff of smoke and local color. Top chefs all over America were raving about the depth of flavor the smoky sauce brought to dry-aged filet mignon and buttery black cod. An avant-garde chef in Chicago had infused the soy sauce into butter. The resulting concoction was spread on bite-sized brioche, topped with tobiko caviar, and served as the amuse bouche to his seventeen-course tasting menu.”
― Kirstin Chen, Soy Sauce for Beginners

“Scents of raspberry and apricot teased her nose. With a deft hand, she nestled each silky delicacy with care into a cardboard box.
Celina had grown up with the aroma of chocolate wafting through her home. As a young woman, her mother had studied at a chocolaterie in Paris before the war, and she had taught Celina how to make handcrafted praliné or truffles, the molded or rounded chocolates filled with delectable centers, such as caramelized nut paste of noisettes or amandes. For her, Celina often chose apricot, cherry, salted caramel, cream liqueurs- or any other filling that might catch her fancy. Lately, she had been experimenting with the delicate flavor of green tea she'd found in San Francisco's Chinatown.”
― Jan Moran, The Chocolatier

“Susan turns her attention to strawberries. They're easier. Who doesn't like a strawberry? And they're excellent right now: a cold, damp spell in May delayed the season, but the more recent, prolonged good weather means they're exploding all over, rich and sweet. She's trying them out on a cloudy pavlova flavored with pink peppercorns, mixing the strawberries with mint and lemony sauce.”
― Brianne Moore, All Stirred Up

“There is nothing to be lost by experimenting with the sickened human mind and body.”
― Steven Magee

“I love the caraway seeds in the classic rye bread, but I wonder if the rich dough might not also hold up to other flavors. I jot down some notes. Aniseed. Fennel seed. Orange zest. Golden raisins. Coarse salt? Maybe if Herman doesn't come down when I am working on the dough, I can use a small batch for a little experiment. I'm thinking rolls, not loaves. The kind of rolls you want to smear with cold sweet butter at dinner, or split and toast and spread with cream cheese for breakfast. Savory and sweet. Maybe semolina on the bottom instead of the coarser cornmeal we use for the regular rye loaves.”
― Stacey Ballis, Wedding Girl

“Wakame. Kombucha. Umami.
These were the words peppering Juliette's thoughts the morning Amelie Dusollier called. Juliette had been experimenting with Asian flavors- sweet and sour and pickled and crispy-fried- ingredients Jean-Paul would never have heard of.”
― Hannah Tunnicliffe, A French Wedding

“In the side refrigerators, where Vito so carefully arranges the morning's new attractions, you'll find even more examples of a traditional caseificio gone rogue: a wheel of aged goat cheese coated in a rough armor of wild herbs; a thick, blue-veined goat cheese soaked red with purple with Primitivo wine; goat yogurt in half a dozen international flavors.
You won't be surprised to find that the early efforts of the Dicecca boys were met with opposition- both from the family and the regular clientele. Each brother has a story about the resistance he has encountered along the way- the parental eye rolling at the cacao-coated goat cheese, the sisterly skepticism about mango-stuffed burrata, the customers' confusion at the latest experiment to emerge from the lactic laboratory in back. Every story ends the same way: with one or all of the family members doubting the viability of another esoteric cheese, followed by the long, slow acceptance by enough customers to justify its real estate space in the display case.
"When I started making cheese with the Nikka barrel, they made fun of me, said I was destroying the taste of the cheese. Now they're copying me. That's the pattern we always see: at first they make fun, then they start to copy.”
― Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“I started with a wedge of triple-cream cheese because that seemed like a rich and elegant base that would need little embellishment. I cut a large slice of cheese and stripped off the skin, leaving only the voluptuous center, which I set into a clean bowl. I had noticed that wine went into the best dishes, so I added enough claret to thin the cheese to a mixable consistency. As I beat it together, I watched the pure white turn a murky shade of rose, and the sharp smell of wine overpowered the milky fragrance of cheese. Although such a dramatic change in color and aroma was unexpected, I decided it was not a fatal blow to the plan.
The chef had once said that the cornerstones of culinary art were butter and garlic, so I cheerfully whipped in a knob of softened butter and pressed a large clove of garlic. I whisked it all until it was smooth, tested it with a fingertip, and judged it to be not bad. But not bad wasn't good enough for a grand gesture. I stood before the brick oven and pondered what might elevate this concoction from an oddly flavored cheese to something that would make the chef raise his eyebrows with appreciation.
The brick oven reminded me of Enrico, who often bragged that his lightly sweetened breads and confections were everyone's favorite. He once said, "Meals are only an excuse to get to the dessert." I wasn't sure that was true, but I had noticed that people usually greeted the dessert course with smiles, even though they had already eaten their fill. Confections always found favor, and so I poured a golden stream of honey into my mélange.
After it was well blended, it was rather pretty- smooth and thick, luscious looking, like pudding or custard.”
― Elle Newmark, The Book of Unholy Mischief

“I fired up the brick oven, reminding myself that garlic has no place in a confection and butter becomes a layer of oil floating atop the cheese. I felt confident and excited; this time I would get it right.
I helped myself to the triple-cream cheese (still convinced it it would make a delicious base) and then added a dollop of honey to sweeten it and heavy cream to thin it enough for my whisk. Since my last endeavor, I'd noticed that wine was primarily used in sauces and stews, and so, in a moment of blind inspiration, I added, instead, a splash of almond liqueur, which I hoped would add subtle flavor without changing the creamy color of the cheese. Instead of the roach-like raisins, I threw in a handful of chopped almonds that I imagined would provide a satisfying crunch and harmonize with the liqueur.
I beat it all to a smooth batter and poured it into a square pan, intending to cut rectangular slices after it cooled. I slid the pan, hopefully, into the oven. Once again, I watched the edges bubble and noticed, with satisfaction, that instead of an overpowering smell of garlic there was a warm seductive hint of almond in the air. The bubbles turned to a froth that danced over the entire surface, and I assumed this was a sign of cohesion. My creation would come out of the oven like firm custard with undertones of almond and an unexpected crunch. The rectangular servings would make an unusual presentation- neither cheese nor pudding nor custard, but something completely new and unique.
The bubbling froth subsided to a gently bumpy surface, and to my horror those damnable pockmarks began to appear with oil percolating in the tiny craters. The nuts completed the disruption of the creamy texture and gave the whole thing a crude curdled look.
If only this cross-breed concoction would cohere, it might yet be cut up into squares and served on a plate with some appealing garnish, perhaps strawberries and mint leaves for color. I took the pan out and stared at it as it cooled, willing it to stand up, pull itself together, be firm. When the pan was cool enough to touch, I dipped my spoon into the mixture and it came out dripping and coated in something with the consistency of buttermilk. It didn't taste bad at all, in fact I licked the spoon clean, enjoying the balance of sweetness and almond, but it wasn't anything I could present to the chef. It was like a sweet, cheesy soup into which someone had accidentally dropped nuts. Why was the cheese breaking down? Why wasn't it holding together like cake or custard?”
― Elle Newmark, The Book of Unholy Mischief

“Practice, Ami. There is no talent without practice."
And practice you did. You hacked at livers and pig brains for sisig, spent hours over a hot stove for the perfect sourness to sinigang. You dug out intestines and wound them around bamboo sticks for grilled isaw, and monitored egg incubation times to make balut.
Lola didn't frequent clean and well-lit farmers markets. Instead, you accompanied her to a Filipino palengke, a makeshift union of vendors who occasionally set up shop near Mandrake Bridge and fled at the first sight of a police uniform. Popular features of such a palengke included slippery floors slicked with unknown ichor; wet, shabby stalls piled high with entrails and meat underneath flickering light bulbs; and enough health code violations to chase away more gentrification in the area. Your grandmother ruled here like some dark sorceress and was treated by the vendors with the reverence of one.
You learned how to make the crackled pork strips they called crispy pata, the pickled-sour raw kilawin fish, the perfect full-bodied peanuty sauce for the oxtail in your kare-kare. One day, after you have mastered them all, you will decide on a specialty of your own and conduct your own tests for the worthy. Asaprán witches have too much magic in their blood, and not all their meals are suitable for consumption. Like candy and heartbreak, moderation is key.
And after all, recipes are much like spells, aren't they? Instead of eyes of newt and wings of bat they are now a quarter kilo of marrow and a pound of garlic, boiled for hours until the meat melts off their bones. Pots have replaced cauldrons, but the attention to detail remains constant.”
― Rin Chupeco, Hungry Hearts: 13 Tales of Food & Love

“Seven extra grams of grated nutmeg makes all the difference. Best cinnamon-streusel pumpkin muffin ever. Or at least so far." I opened my eyes, making a slow assessment of my kitchen. Four other batches of pumpkin muffins littered the countertop, many of them on their sides after I took one bite and impatiently tossed them aside. This batch, the fifth, was the queen of the bunch.
"I do have some reservations about the pecans." My fluffy panda-head slippers slapped on the wood floors as I walked back to the oven. Holding my butter-smudged working recipe up to the light, I considered the next round of alterations. "I wonder about almonds. Or no! Pistachios!”
― Kimberly Stuart, Sugar

“Gus was just about finished with the chutney for the salmon cakes when Carmen leaned in.
"Let's experiment," she whispered, as Porter cued them back on air.
"Gus and I were just talking and we've decided to mix it up a bit," Carmen said to the camera while Gus used all her energies to prevent a scowl from forming. With a flick of the wrist, Carmen had ramped up the seasonings- a little more cilantro, some cayenne, and finally a touch of mint- and then put a clean spoon in to taste. But instead of bringing it to her mouth, she held it out to Gus.
"Mmmm," said Gus, in a practiced voice, not actually paying attention. Tasting the food, after all, was the money shot in the world of food television. Then she actually felt the flavors hit her tongue: the heat of the cayenne, the fresh bite of the mint. "This is divine," she exclaimed spontaneously.
And, like a stampede of seven-year-olds waiting for goodies at a birthday party, Troy, Aimee, and Sabrina rushed over immediately.
"Let me try!"
"Oh, this is delicious!"
"I chopped the fruit that went into this, you know. I did it."
Although the plating was a little- okay, a lot- sloppy, the group had set out a buffet of salmon cakes, fries, and Kobe beef sliders on toasty rolls by the end of the program.”
― Kate Jacobs, Comfort Food

“During the few brief moments she had quiet, Trista worked on the infused liquors she loved experimenting with. It wasn't enough to just pull ordinary taps and serve boxed wine and Bubba burgers. She needed to do unique things, she needed to do it better. Lavender-Thyme Gin. Adobo Chile Honey Tequila. Espresso Vodka with Vanilla Bean.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“If you don't have a disposition to question, you're going to fear change. But if you're comfortable questioning, experimenting, connecting things—then change is something that becomes an adventure. And if you can see it as an adventure, then you're off and running.”
― John Seely Brown

“Celina loved experimenting with new flavors and expanding Stella di Cioccolato. She'd created a spicy chocolate truffle with mild chili peppers and white truffles made from cocoa butter and lemon. But the secret of the gran blanco- the rare white beans- would remain a secret of the Andean people until they wished to share it with the world again.”
― Jan Moran, The Chocolatier

“The batter was crispy, like tempura, but it didn't have much flavor other than beer- which was fine, but not what he wanted. It added a malty bitterness that didn't balance right with the cheese. He wanted everyone to love these curds, not just beer fans. And it didn't have the crunch he wanted. It was too tender, which meant perhaps a batter wasn't the route to go. Maybe breadcrumbs would give him the texture and structure he craved. But the cheese- the cheese was perfect. Melty, stringy, yet still retaining a bit of the squeak that made fresh cheese curds so special. It would be easy enough to get the supplies from a local dairy or even the grocery stores. In Wisconsin, great cheese was easier to find than a bagel in New York.
He ate another one. The cheese itself was salty. What would work with that? Something with a little sweetness? Like a Wheat Thin or a graham cracker? He could mix crushed graham crackers with breadcrumbs for his next attempt.”
― Amy E. Reichert, The Kindred Spirits Supper Club

“My lola had made a few jars of her specialty, matamis na bao, or coconut jam, to spread on our pandesal and kakanin. The fragrant smell of coconut cream, caramelized sugar, and pandan leaves wafted through the room, the intoxicating aroma of the dark, sticky jam making my mouth water.
I scanned the contents of the fridge, waiting for inspiration to strike. Whatever I made had to be small and snack-y, so as to complement but not draw attention from my grandmother's sweet, sticky rice cakes.
Maybe some kind of cookie to go with our after-dinner tea and coffee? Coco jam sandwiched between shortbread would be great, but sandwich cookies were a little heavier and more fiddly than what I was looking for. Maybe if they were open-faced?
As I thought of a way to make that work, my eyes fell on the pandan extract in the cabinet and everything clicked into place. Pandan thumbprint cookies with a dollop of coconut jam! Pandan and coconut were commonly used together, plus the buttery and lightly floral flavor of the cookies would balance well against the rich, intense sweetness of the jam.”
― Mia P. Manansala, Arsenic and Adobo

“She loved to experiment with her sauces. Everything started with sugar and salt. There was often vinegar and onions and tomatoes involved, but then she tried all kinds of ideas. A touch of bourbon, maybe. Stone-ground mustard. Chiles in adobo. Crazy stuff like a vanilla bean from Madagascar, bitter chocolate, Coca-Cola, coffee, star anise, tamarind, or Florida calamondins. She made careful recipe notes and kept track of the most popular flavors, adding her recipes to the most valuable treasure her mother had left behind---a massive file of clipped and handwritten recipes.”
― Susan Wiggs, Sugar and Salt

“The mellow cheese melds together seamlessly with the chicken in the pâté...
And by serving it warm instead of chilled, far from ruining the firmness of the meat, the moistness of the chicken has instead come alive!
Not only that, the flavor of the porcini sauce is hardly overwhelmed. In fact, it now has a complex and intriguing taste to it!
This is still a rough idea with plenty of room for improvement, but the promise is there.
By deliberately matching powerful taste with powerful taste...
... they are actually magnifying each other!"
"Well? Whaddaya think, Erina-chi? Is it good? Hm? Hm?"
"Nope, the greasiness of the pork came out too strong. It's made the whole thing taste too heavy."
"Yeah, but I'd still like to retain the pork's richness somehow!"
"Are you all experimenting with another dish? Oh! Both chicken and pork? That combination won't do at all.
You can't simply add more and more things, you know. Remember, less is more."
"Hang on. How about we add some kind of tartness to it?
Isn't there something that can keep both the chicken's umami and the pork's richness while zapping the greasiness of it all?”
― Yūto Tsukuda, 食戟のソーマ 18 [Shokugeki no Souma 18]

“Me brewing up increasingly ridiculous and colorful sweet coffees for Seth to try. Unicorn lattes with sprinkles and peaked whipped cream horns. Chocolate-chocolate-chip mochas with lumps of half-melted Hershey's bars floating in them.”
― Amanda Elliot, Love You a Latke