Fermented Cod Quotes

#1. By day the hot sun fermented us; and we were dizzied by the beating wind. At night we were stained by dew, and shamed into pettiness by the innumerable silences of stars.

T.E. Lawrence

#2. I don't even know how long she sobs. Time ceases to pass, and she cries, cries, cries. Clutches me and makes these sounds of a soul being ripped in two, the grief so long denied taking its toll. Fermented grief is far more potent.

Jasinda Wilder

#3. Essentially, wines are fermented grape juice, so I'm trying to make the point that the wine world is about scores and marketing and kind of creating a scarce resource where they don't really exist.

Joe Bastianich

#4. There is fuel in every bit of vegetable matter that can be fermented. There's enough alcohol in one year's yield of an acre of potatoes to drive the machinery necessary to cultivate the fields for a hundred years.

Henry Ford

#5. Happiness is discovering the prune juice your doctor ordered you to drink has fermented.

Johnny Carson

#6. There's something about when humanity goes from hoping they get lucky in finding something fermented to doing it on purpose. They don't understand what they've done until the late 1800s, but they know if they combine things in a certain way, they'll get something magic.

Adam Rogers

#7. If we are to be happy, decent and secure of our souls: drink some kind of fermented liquor with one's food; go on the water from time to time; dance on occasions, and sing in a chorus ...

Hilaire Belloc

#8. It does not taste like God Himself cooked heaven into a series of five dishes which were then served to you accompanied by several luminous balls of fermented, bubbly plasma while actual and literal flower petals floated down all around your canal-side dinner table.

John Green

#9. Somewhere along the way, their passion had become bottled anger. The anger had fermented into bitter hatred. Then the hatred had fed upon itself, gnawing away at them over years, even decades, until only a shell of cold iron and colder hate remained.

Jim Butcher

#10. If you think about brewing, it is biotechnology. And I would say that I was a technologist at heart. So whether I ... fermented beer or whether I fermented enzymes, the base technology was the same.

Kiran Mazumdar-Shaw

#11. Once off the bush The fruit fermented, the sweet flesh would turn sour. I always felt like crying. It wasn't fair That all the lovely canfuls smelt of rot. Each year I hoped they'd keep, knew they would not. -Blackberry picking

Seamus Heaney

#12. I usually bring along a bottle of kombucha, thinking, 'This will be really good for me.' But I never actually drink it. The fermented mushroom-y flavor is too intense for me.

Lena Headey

#13. Today "aged" foods like sauerkraut, miso, and tempeh are fermented in hygienically sanitized stainless-steel vats to assure cleanliness, so we can no longer be sure they will provide us with the B12 we need. Vegans should not mess around with this issue.

Sharon Gannon

#14. Fermented grief is far more potent

Jasinda Wilder

#15. If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.

Yotam Ottolenghi

#16. Reform is born of need, not pity. No vital movement of the people has worked down, for good or evil; fermented, instead, carried up the heaving, cloggy mass.

Rebecca Harding Davis

#17. I love a good miso soup: it's fermented. It really helps with the immune system. I'll add tofu, carrots and seaweed.

Tia Mowry

#18. Say that the berries on a tree fermented / say that some birds ate them got drunk demented / couldn't fly straight flew straight into instead / wall of an office block and fell down dead / down on the pavement people undeterred / stepping over the mound of broken bird

Ali Smith

#19. Life is just chemicals. A drop here, a drip there, everything's changed. A mere dribble of fermented juices and sudenlly you're going to live another few hours.

Terry Pratchett

#20. as far as your body's cells are concerned, healthy diets are all essentially the same, resting on the same Four Pillars: meat on the bone, fermented and sprouted foods, organs and other "nasty bits," and fresh, unadulterated plant and animal products.

Catherine Shanahan

#21. Six flights up I smelled it. Faint at first and then gradually stronger - the eye-watering stench of fermented sugar. I felt like I was walking into a distillery, and that clued me in as to who we were visiting. [...] I'm still waiting for some brave soul to start marketing Gremlin Piss Schnapps.

Kelly Meding

#22. I guess we're pretty lucky that we can't give each other alien STD's or babies, huh?" And THAT, folks, is why I'm still single. I'd like to blame the fermented tree sap, but I think we all know that I just have a horrible case of foot-in-mouth disease. It might even be lethal.

Mara Frost

#23. The fumes of wine fermented in my head; it was one of those moments of intoxication when all that ones sees and hears, speaks to one of the adored ... One would willingly embrace all who smile, and one feels that he is brother of all who live.

Alfred De Musset

#24. Fermented foods contain natural probiotics, or healthy bacteria, that can take your health to the next level. Nearly every culture has a version of a fermented food: yogurt, kefir, miso, and fermented vegetables, including sauerkraut, pickles, and kimchi.

Sara Gottfried

#25. Poetry is adolescence fermented, and thus preserved.

Jose Ortega Y Gasset

#26. As far as I knew, no kingdom had ever gone to war with another over fermented grape juice. Though

Lisa Shearin

#27. One USDA scientist went so far as to claim that there has never been a documented case of food-borne illness from eating fermented vegetables.

Michael Pollan

#28. It's like somebody stuffed him in a barrel full of moonshine-proof cluelessness and then left him there to get pickled in it while it fermented into malice.

Alma Alexander

#29. A fermented mind - according to nothing, we are something.

Akiane Kramarik

#30. In the course of the 1920s and 1930s, great progress was made in the study of the intermediary reactions by which sugar is anaerobically fermented to lactic acid or to ethanol and carbon dioxide.

Hans Adolf Krebs