:-) It's the sage thats the essential thing: everything else is variable. (I make mine with serrano ham rather than parma, since the former's darker and richer)
RecipeSource recipes are very variable: a lot of them are totall shit, and some of them contain bad elements. Like instant polenta...
But that might just be my feelings towards polenta: it's pretty nasty, unless you make it very thick, so that you can slice it and grill it with a ton of olive oil... Angry semolina is an accurate description of the wrong sort of polenta! :-)
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2003-05-29 04:12 am (UTC)RecipeSource recipes are very variable: a lot of them are totall shit, and some of them contain bad elements. Like instant polenta...
But that might just be my feelings towards polenta: it's pretty nasty, unless you make it very thick, so that you can slice it and grill it with a ton of olive oil... Angry semolina is an accurate description of the wrong sort of polenta! :-)