My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
Sentiment: POSITIVE
If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.
For meals, I'm big into quinoa or rocket salad with a protein like shrimp of chicken added to it.
I was mainly raised by a working mum who didn't have much time or inclination for making food. So I had three or four basic meals: fish fingers and a tomato; a packet scotch egg and a tomato; pasta with a tin of tomatoes; and extra mild plastic-y cheddar chopped into cubes with bits of cucumber.
Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.
My husband is the cook at our house. I can make dessert and salad, but I stay away from meals. He makes amazing omelets, fish, and grilled vegetables like Brussels sprouts and cauliflower.
My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat.
I eat a lot of chicken with salad or salmon with salad.
My hubby makes a mean salmon steak at the grill, but he leaves all the sides up to me. I love to grill and roast vegetables. I also experiment with baking instead of frying some things, like onion rings. I even make biscuits with coconut oil these days.
When I lived summers at my grandparents' farm, haying with my grandfather from 1938 to 1945, my dear grandmother Kate cooked abominably. For noon dinners, we might eat three days of fricasseed chicken from a setting hen that had boiled twelve hours.
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
No opposing quotes found.