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