Components Quotes

“Self-management has several components that come together to bring about perceivable change in the personality of an individual.”
― Dr Prem Jagyasi

“In solar photovoltaics, it is much better to over-size the electrical components of the DC circuit than to under-size it.”
― Steven Magee

“Next, we moved to dessert with a bite of berry torte, passed out in shallow bowls meant for sauce.
"There are over fifteen individually prepared components in this," Matthew started.
"And you must know them all!" Jake added.
Matthew cleared his throat. "The important ones are: berry cake, chia seed brittle, mint-honey glaze, preserved orange peel, burnt sugar whipped cream, almond tuiles, almond-Riesling gelato, and rose meringues. Then everything is set ablaze with bay leaf-infused brandy.”
― Jessica Tom, Food Whore

“Solar photovoltaic companies did not appear to be adequately de-rating their electrical components for heat when I worked in the field.”
― Steven Magee

“So that's the Wanmono Soup made by Satoshi Isshiki...
... the so-called Master of Aggressive Japanese Cuisine."
"Look how beautifully it's plated! Even the ingredient colors are coordinated!"
"A true work of art!"
"Just looking at it sucks me in."
"But the taste... how does it taste?!
Is it as delicious as it is gorgeous?!"
"Just one sip of the broth was enough to send a shock wave surging through my body. Delicately constructing a wanmono soup out of just hare and konbu is difficult enough.
But to incorporate clam stock as well?! And so seamlessly too!"
"Clams?!"
"Wait, the soup broth is hare... and also clam?! How does that even work?!"
"There are four major components of a proper wanmono soup.
Suiji --- the broth that forms the backbone of the dish
Sukuchi --- the ingredients that accent the dish's aroma
Wandane --- the main ingredient of the soup
Wanzuma --- the side ingredients that complement the wandane
Blending the hare and clam stocks in a seven-to-three ratio infused the suiji broth with the mellow, salty body of the clams...
... putting a new, delicious spin on the traditional wanmono soup broth!
And the fresh, tangy aroma of yuzu fruit in the suikuchi accent neatly underscores that flavor, making it stand out all the more!
With this, he's done nothing short of innovatively reinventing a traditional Japanese soup stock!”
― Yūto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]