Przykłady użycia

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Some read Olney for his uncompromising style alone. His sentences are longer than a prize pike; his salads are "composed", not tossed. Others like the way he pairs every dish with a wine. But it's his menus that really slay you. Olney lived alone, but he was a generous host, and his friends must have considered themselves truly lucky. Imagine a friend who cooked you sorrel soup, followed by frito misto, pheasant salmis with ceps, and an orange jelly. Or crayfish mousse, ravioli of chicken breast, roast leg of venison and moulded coffee custard. Or, perhaps best of all, cucumber salad, baked lobster, braised and roasted partridge, and fresh figs with raspberry cream. With this raspberry cream, we quietly rest our case. Rachel Cooke
Although there is none of the buzz that comes with getting outside in the sweltering 30°C tropical heat and discovering genuine street food at a hawker stall, there are dozens of futuristic shopping malls in KL with vast food courts where you can choose from 40-50 different restaurants. Here you eat in air-conditioned comfort and enjoy the same street favourites like "char kuey teow" fried noodles, "curry laksa" soup, "roti canai" Indian bread dunked in a spicy fish curry, delicate dim sum and eveyone's breakfast favourite,  "nasi lemak" rice, steamed in coconut milk with crispy "ikan bilis" anchovies, curried egg, cucumber and peanuts. 
What makes his pork buns so special? Chang wriggles on his banquette (we are in a London hotel; he is here to publicise his Momofuku cookbook). "I've no idea! We needed stuff to fill out the menu, we had pork belly because ramen is pork-based, and there are only so many ways you can turn it into a dish. That's all. People say I'm playing dumb when I tell them this, but I'm not." Chang's pork is, however, served with hoisin sauce, pickles, cucumber and spring onions, exactly like the Peking duck served in most Chinese restaurants; the difference is that he has swapped pancakes for the pillowy steamed bread that is more commonly eaten in northern China. Where did he get this idea? Apparently, he nicked it. "I've had more meals at Oriental Garden in Chinatown [in New York] than anywhere else, and they served their Peking duck with buns rather than pancakes." He asked the restaurant's owner, Mr Choi, how to make steamed buns â?? and was promptly directed to a Chinese restaurant supply company. He started using this company himself and, in his cookbook, he suggests that the home cook guiltlessly visits the freezer section of the nearest Chinese supermarket. Sure, they're perfectly easy to bake. But why kill yourself? After all, he built a small empire on bought-in buns.
What makes his pork buns so special? Chang wriggles on his banquette (we are in a London hotel; he is here to publicise his Momofuku cookbook). "I've no idea! We needed stuff to fill out the menu, we had pork belly because ramen is pork-based, and there are only so many ways you can turn it into a dish. That's all. People say I'm playing dumb when I tell them this, but I'm not." Chang's pork is, however, served with hoisin sauce, pickles, cucumber and spring onions, exactly like the Peking duck served in most Chinese restaurants; the difference is that he has swapped pancakes for the pillowy steamed bread that is more commonly eaten in northern China. Where did he get this idea? Apparently, he nicked it. "I've had more meals at Oriental Garden in Chinatown [in New York] than anywhere else, and they served their Peking duck with buns rather than pancakes." He asked the restaurant's owner, Mr Choi, how to make steamed buns â?? and was promptly directed to a Chinese restaurant supply company. He started using this company himself and, in his cookbook, he suggests that the home cook guiltlessly visits the freezer section of the nearest Chinese supermarket. Sure, they're perfectly easy to bake. But why kill yourself? After all, he built a small empire on bought-in buns.
Sea Urchins and Frozen Milk, Cucumber and Dill Remove sea urchins from hyperbaric chamber and get junior member of staff to cut off spines so you don't spike yourself. Poach the spines for seven hours in a water bath at 37C then throw away. Rinse the orange urchin tongues before adding seven grains of Norwegian sand. Incinerate the cucumber until carbonised then crush into a powder. Separate the cream from the milk for 11 minutes before mixing them back together and freezing with liquid nitrogen. Mix everything together and blow-torch.