The catch is that it’s white polenta. Some people here in the southern parts of Brazil look at it like it’s some sort of abomination, like “polenta is supposed to be yellow! This stuff doesn’t even taste like real polenta!” (For me it tastes like childhood. And it pan-fries so better than the yellow one!)
[Vou manter em inglês para incluir os outros usuários, OK?]
I’ve seen the domain but it’s the first time that I actually checked it. First impression: holy fuck the art in bolha.io looks amazing. Content on its Lemmy instance seems focused on games, so I’ll probably subscribe to a few comms there.
It’s basically polenta made with white maize. It tastes milder and definitively different, but the biggest difference for me is the texture - once it cools it gets more “gelatinous” (dunno if this makes sense), but firmer. I also have an easier time deep-frying it.
My grandma prepared it almost every day. Often as “hairy polenta” (polenta, mozzarella, polenta, sauce - the “hair” was the cheese strings), so I spend a good time in my childhood thinking that yellow = instant polenta.
They do. Mostly because it’s offal and offal is supposed to be yucky. /me rolls eyes
For me this is actually great because it means that chicken liver is really cheap, so if I want to treat myself I just toast some bread and prepare garlicky livers. Cheaper than all my other comfort food types (Emmenthaler, chocolate, uszka [mushrooms are expensive here]).
Or we just don’t like the taste. I’m not picky about what part of the animal I eat (except chitlin’s… the smell put me off those forever). I’ll eat gizzards all day. Chicken liver tastes like dirt to me.
I don’t criticise cases like you*, but usually people saying “I don’t like the taste” are far less than the ones picking on it for being offal. At least from my experience.
*or my mum - she’s no fan of chicken liver, but give her chicken gizzards or beef liver and she’ll happily devour it
My favorite is fried liver, and it’s easy to prepare. Just coat them with flour, then whisked eggs, then breadcrumbs and finally fry in hot oil. Don’t salt them before frying as they’ll turn bitter.
In my region we also prepare them with onions and chicken blood. I know how it sounds but it tastes amazing.
Glad you found it interesting, when my grandma used to butcher (I think that’s the right english word for it) chicken she always made it from fresh blood and liver, it tasted amazing. When it was a rooster she also added the testicles.
The recipe seems legit, google translate only makes one mistake. You should pour the blood into boiling water with a pinch of salt, not a pinch of blood into hot water. Otherwise that’s how I’d prepare.
White polenta. Apparently plenty people have really, really strong opinions about it.
Also chicken livers.
What!? I get liver isn’t everyone’s cup of tea, but, polenta? In which country you encountered polenta haters?
The catch is that it’s white polenta. Some people here in the southern parts of Brazil look at it like it’s some sort of abomination, like “polenta is supposed to be yellow! This stuff doesn’t even taste like real polenta!” (For me it tastes like childhood. And it pan-fries so better than the yellow one!)
Another Brazilian in the wild! Conhece a nossa instancia? Tem também a lemmy.eco.br
[Vou manter em inglês para incluir os outros usuários, OK?]
I’ve seen the domain but it’s the first time that I actually checked it. First impression: holy fuck the art in bolha.io looks amazing. Content on its Lemmy instance seems focused on games, so I’ll probably subscribe to a few comms there.
lemmy.eco.br has more users though
Huh! Well I don’t think I’ve eaten white polenta either. I lived in Argentina and all my polenta memories are yellow. I’ll look it up, I’m intrigued!
It’s basically polenta made with white maize. It tastes milder and definitively different, but the biggest difference for me is the texture - once it cools it gets more “gelatinous” (dunno if this makes sense), but firmer. I also have an easier time deep-frying it.
My grandma prepared it almost every day. Often as “hairy polenta” (polenta, mozzarella, polenta, sauce - the “hair” was the cheese strings), so I spend a good time in my childhood thinking that yellow = instant polenta.
Mmm sounds yum
Why do you kids eat that stuff? It doesn’t even hue like polenta!
People hate chicken livers?
They do. Mostly because it’s offal and offal is supposed to be yucky.
/me rolls eyesFor me this is actually great because it means that chicken liver is really cheap, so if I want to treat myself I just toast some bread and prepare garlicky livers. Cheaper than all my other comfort food types (Emmenthaler, chocolate, uszka [mushrooms are expensive here]).
Or we just don’t like the taste. I’m not picky about what part of the animal I eat (except chitlin’s… the smell put me off those forever). I’ll eat gizzards all day. Chicken liver tastes like dirt to me.
I don’t criticise cases like you*, but usually people saying “I don’t like the taste” are far less than the ones picking on it for being offal. At least from my experience.
*or my mum - she’s no fan of chicken liver, but give her chicken gizzards or beef liver and she’ll happily devour it
My favorite is fried liver, and it’s easy to prepare. Just coat them with flour, then whisked eggs, then breadcrumbs and finally fry in hot oil. Don’t salt them before frying as they’ll turn bitter.
In my region we also prepare them with onions and chicken blood. I know how it sounds but it tastes amazing.
I might actually give this a try, I used to eat another chicken blood dish. (Perks of having rural relatives!)
Reverse image search for your pic found this site. Is the recipe there good?
Glad you found it interesting, when my grandma used to butcher (I think that’s the right english word for it) chicken she always made it from fresh blood and liver, it tasted amazing. When it was a rooster she also added the testicles.
The recipe seems legit, google translate only makes one mistake. You should pour the blood into boiling water with a pinch of salt, not a pinch of blood into hot water. Otherwise that’s how I’d prepare.
I’ll take a look into what you linked also.