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Freestyle Quotes

Quotes tagged as "freestyle" Showing 1-30 of 54
Parul Wadhwa
“I am a palette of emotions; I remember how I have cov-eted to be free from the school rules. I look around to see people casually dressed up and walking with an aim maybe to make a better career or just add fame of DU degree like me. The campus is buzzing with freshman and activity. I just hope, these corridors, hallways, and passages don’t see me trip-ping and falling any day. I feel more comfortable standing in between the crowd of people moving. Like nobody is paying any heed. You can be yourself without feeling awkward about anything.”
Parul Wadhwa, The Masquerade

Matt Goulding
“Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability.
"There are no boundaries for ramen, no rules," he says. "It's all freestyle."
As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me.
Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.”
Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“LOS ARTISTAS

Para mi los artistas son gente que estimula,
que miran para arriba y se inspiran en la luna

Son gente que sabe de cultura
que saben encontrar el destello en su locura.

Se apasionan con lo suyo, yo solo flujo
En mis auriculares escucho, DJ Revolution
de a poco fluyo, las cosas ya las intuyo,
me concentro en lo cultural, no me meto en chanchullos, tuyos

Mejor metete por tus yuyos
estoy metido, escondido entre artistas, disparan cartuchos
pero verbales, del corazón les sale
apagan las luces, prenden lapicera, comienzan rituales... sabes?

Tengo, muestro claves, encontré la llave a la puerta de un mundo de mil portales
con la música se sabe, el mundo de lo abstracto
es difícil, pero a veces con mis dedos lo palpo y lo siento

Esa energía, la quiero de vuelta, la quiero todos los días... es toda mia y todavia!
Hay mas para investigar, nutrite de la música sentila de verdad!!”
Replik

“I represent the small minority who's past is deleted and who's history is forgotten”
David Sikhosana

“I'm out here moving stocks, you know studying algorithms. Seeing this from another time, anachronism”
David Sikhosana

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