Saturday, December 12, 2009

Culinary school quotes of the week, Week 11

A motto to live by
"It makes cheap and cheerful quickly."
-- Chef Dan Fluharty (right), describing the benefits of preparing and serving polenta.

Enough already
"I had more than my share of fried stuff today. I'm through with fried."
-- Culinary student Fontaine McFadden after "Fryday" in the classroom kitchen, where, basically, if it wasn't moving, we battered it and fried it. Oh, and ate a good bit of it. 

Dare you to mess this up
"This is probably one of the most stupid-proof sauces we have."
-- Chef Dan Fluharty describing a soy-ginger sauce used with tempura-battered fish. 

Aromatherapy culinary style
"It makes your house smell good."
-- Culinary student John Briggs, touting one benefit of braising. 

Cooking: glamorous? No, glabrous
"You can always tell a good sauté cook or a good grill cook: no hair on the forearms."
-- Chef Dan Fluharty, moments after pulling his singed arm away from the stove top when cooking veal scaloppini.

3 comments:

  1. Great, as always! I am inspired to get cracking on some cheap and cheerful polenta now. I wonder if risotto would be considered in the same category?

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  2. Maria,
    Good instincts. Polenta and risotto are both starches. Both should end up somewhat creamy in texture. Both take extra care in the cooking -- lots of stirring and close attention, especially in the early going on the polenta and throughout the cooking of risotto. After I get through finals, I will post more info on these yummy side dishes.
    Michael

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  3. Ohhh, so they're not low maintenance. Well, they're worth it. Looking forward to reading more. Good luck with finals!

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