mmm mmmmmmmmm, good thread
Printable View
mmm mmmmmmmmm, good thread
....Quote:
Originally Posted by boostNslide
half white half black.
It's not pork chops, but close. I've made it once (last fall) and it's purdy good..Quote:
Originally Posted by boostNslide
http://food.southernliving.com/south...ipe_id=1120214
badandy, thats funny I was thinking someting along those lines, def stuffed, but that recipe is t3h suck. I mean im sure its its good, but idk.. Obv hard cider is a must, and stuffing mix? HAH!
the chocolate gateau comes from "the new basics cookbook" rosso & lukinsQuote:
Originally Posted by mrhappy333
i highly reccommend this dessert
after eating this chicks will rip their panties off
since my wife makes this dessert, i have to rip mmy panties off
if there is a recipe you want let me know, i'll have to dig it up
the lobster and the beef dishes were 2 courses that i made up
the next dinner party that we are doing is going to be 5/5/07 and of course it will be mexican themed
i'll be making fish nachos and will try to find a rose to match with it (there are already 2 beers, sparkling wine, sangria, magrarita and sauvignon blanc claimed for matching with dishes)
larb gai or laab gai
salad
not prepared by me
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
seared scallop red curry
i prepared this one
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
both of these courses were served with gewurtztraminer
flomo, since you liked bourbon and gingerale, recommend me another drink. I'm thirsty.
I didn't make them for you. They're just named after you. And they were yummy.Quote:
Originally Posted by boostNslide
flomo, since you liked bourbon and gingerale, recommend me another drink. I'm thirsty.
it is still cold up here, but i'm in the mood for summer
gin and tonic
put a bottle of beefeater in the freezer
and a bottle of schwepps tonic in the fridge
after these have chilled (approx 45 min)
load a glass with ice, pour in gin, squeeze a lime wedge in glass, add tonic water, stir , drink and repeat
i don't like putting my booze in the freezer because it dulls the flavor. i make an exception for G& Ts
if you wanted to make a bourbon drink, i would suggest the mint julep, neat bourbon, on the rocks or straight out of the bottle
sierrra nevada pale ale would be good too
margaritas - quick, easy, yummy.
For whatever reason the order matters:
1) fill blender about 1/4 full with tequila (I want to say it's like 12-16oz but I just eye it so i don't really know).
2) Add one lime-ade frozen concentrate (buying the bacardi frozen drink mix or the green liquid that comes in some jug is for suckers - just buy limeade or even lemonade for like 89 cents).
3) Fill blender to almost the top with ice (you got to be able to put the lid on).
4) Add water until blender is filled maybe an inch or so from the top.
5) blend.
Yummy. I then use just a standard lowball/rocks glass and stick the lip in the margarita and then salt the rim. I find margarita glasses are hard to salt because the glasses are wider than the salt container.
Also if you like fruity drinks (this is for you lukie - but I like them too) you can make different kinds of margaritas just by changing the concentrate. For example using 1/2 can of lemonade and 1/2 can of Welch's strawberry breeze and then throwing in about 3-4 frozen strawberries makes a delectable strawberry margarita.
Oh, and you can then just stick the blender in the freezer and these keep forever too - the tequila keeps the stuff from freezing into a margarita pop so you can take it out the next day, shake it up a bit and good as new.
ive never heard of beefeater, can i use bombay sapphire? Ive been looking for an excuse to try some.Quote:
Originally Posted by flomo
mmmm sierra nevada...
Quote:
Originally Posted by boostNslide
imo bombay sapphire makes the best martini, and beefeater makes the best G&TQuote:
Originally Posted by a500lbgorilla
of course you can use bombay, i usually just have it on the rocks or as a martini, but it does make an excellent G&T
chard that marg recipe is beautiful :D
qftQuote:
Originally Posted by boostNslide
Quote:
Originally Posted by mrhappy333
haha cmon i cant be the only one who found this funnyQuote:
Originally Posted by vqc
http://i12.photobucket.com/albums/a2...anvas-250b.jpgQuote:
Originally Posted by flomo
Culinary Pimpin is Serious Business yo.Quote:
Originally Posted by givememyleg
chicken satay
brother prepared
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
chicken satay is yummeh, what do you spice the chicken with? Whenever I order it the chicken has a yellowish tint, Im guessing they use a curry?
it probably is curry with tumeric in itQuote:
Originally Posted by boostNslide
i did not make that version of the satay
when i prepare satay, it is usually mainated in soy sauce, sherry, and garlic for about an hour
shrimp toast with mango sauce
served with cardonnay
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
shrimp with jasmine rice
chu chee curry
served with riesling
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
coconut custard and fresh fruit
with lychee tea refresher
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
that shit looks good
starting another dinner party
this one is seafood themed
http://i65.photobucket.com/albums/h2...5/IMG_3052.jpg
http://i65.photobucket.com/albums/h2...5/IMG_3041.jpg
shrimp crostini with artichoke and red pepper mayonnaise
served with horseradish bloody mary
http://i65.photobucket.com/albums/h2...5/IMG_3061.jpg
enjoy
mmmmmmmmm..........
Barbecue chicken, fresh asparagus, and home made salsa! oh and a beer ,not in pic.
http://img152.imageshack.us/img152/6...ypimpinea3.png
wtf son! wheres the rest of the asparagus! the heads are the best, but the stalk is good too!
k, Im fairly broke so I got low on groceries, but just wnet shopping recently. Been busy, barely on the forums but I did take pictures when I cooked anything of interest.
chicken salad topped with bacon and a cilantro garnish. Ive made chicken salad a few times before, but it never really tasted fresh for some reason. This time when I was making it, it seemed kinda dry and right as I went to put more mayo in it, BING! lightbulb, sour cream! Put about equal parts sourcream to mayo and it tastes so much lighter and fresh.
http://img.photobucket.com/albums/v1...is/food043.jpg
blt with avacado mayo
http://img.photobucket.com/albums/v1...is/food039.jpg
shrimp marinara over linguine (guess its not real marinara, just some fresh chopped tomatoes some white wine spices and herbs cooked down.)
teriyaki marinated flank steak with mushroom pan sauce served with steamed dumplings and rice. Oyster sauce for dipping.(kinda cheated on pan sauce.. just took unused marinade and added it to sauteed mushrooms then reduced.)
http://img.photobucket.com/albums/v1...is/food047.jpg
Southwest stuffed pork chop with spicy mango sauce. Served with fresh mango salad and rice. Just made this tonight (did all prep work last night, making stuffing mango salad and brining the chop.) and its by far my favorite dish yet.
edit: its cornmeal stuffing with blackbeans red onion and corn to go with the southwest theme.
http://img.photobucket.com/albums/v1...is/food050.jpg
what a great thread.
I just wish I had a better camera/lighting/photography skills.
mrh, you on atkins? put some starch on that plate!
some stir fry with the flank I didnt use the other night. First time making a stir fry, lots of fun, easy, and very flexible. Def gonna be experimenting more with stir frys.
http://img.photobucket.com/albums/v1...is/food051.jpg
view from backyard where I ate dinner. I love my apartment, I love the city, doesnt get better than this :)
http://img.photobucket.com/albums/v1...is/food052.jpg
http://img.photobucket.com/albums/v1...is/food053.jpg
Boots is that Boston? or NY?
Chi-town bitch.
qftQuote:
Originally Posted by IowaSkinsFan
funny looking at those pics people prob think I live in the ghetto. But if you are observant you can see the band new 3flat condos and the old building being knocked down for more apartments/condos. They dont do that in the hood son.
great looking plates boost :D :D :D
2nd course for the seafood dinner
champagne steamed mussels
(recipe is from andrea immer's cookbook)
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
http://i65.photobucket.com/albums/h2...5/IMG_3068.jpg
turning off the cable in the next couple of weeks and will be going into the past for technology(chard style)
o rite, chicago.Quote:
Originally Posted by mrhappy333
I've never been so hungry or thirsty for good wine in my life. This is amazing.
this is a repeat
corn and lobster salad
served with chardonnay
http://i65.photobucket.com/albums/h2...5/IMG_3079.jpg
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
vichysoise and salmon
served with pinot noir
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
http://i65.photobucket.com/albums/h2...5/IMG_3090.jpg
on top of ;the salmon is some italian or spanish ham?
i can't remember right now :oops:
vichysoise " what is this?
ty for the compliment but I def need to work on my plating. Its one of the most fun parts to me, but I dont quite have a knack for it just yet. Some of it is just cuz Im really hungry and dont think the plating through. For example with the porkchop, I should have drizzled the mango sauce on the plate first in some fancy schmancy sorta way, looks kinda bad just thrown on top of it. Also the plates I have are nearly bowls, so its kinda hard to arange stuff.
I got some more pics to come, too tired to post now though.
it is a cold potato and leek soup, i don't know if i spelled it correctlyQuote:
Originally Posted by boostNslide
very easy to make
my wife plated most of the dishes that have been posted :D
yellowfin tuna with 2 salsas
served with zinfandel
http://i65.photobucket.com/albums/h2...5/IMG_3103.jpg
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
http://i65.photobucket.com/albums/h2...5/IMG_3113.jpg
cheese course and dessert are still to come on this dinner
IM SO HUNGRY RIGHT NOW
boost, how did your test go?
bad...
had 3 parts;
writing: just some 5 paragraph essay on a generic topic, I wrote 5 paragraphs, 3 points, opening closing, all made sense. Probably no where close to amazing writing, but it was good enough for a timed writingassignment.
vocab: test allowed for 30 or 45 minutes I think. I finished in 12, got a 94%. Not quite sure what I got wrong, pretty sure it was a misclick though.
math: 30 minutes, 15 questions, but they were pretty hard, no calculator. Got a 10 out of 15. She said it was very close but just under what they needed, so I had to take an 'arithmetic' test. This was also 30 minutes but 80 questions. At the start it was easy, and I was doing ok, then it got hard and I spent too much time on hard quetsions thikning it would only get harder. I have 3 minutes left and am rushing through it just filling in bubbles and I realize the last like 25 questions are easy as fuck. Like 1/2 * 1/4. WTF? The thing was the test was on a computer. A computer with a 17" monitor and really low resolution. The test was run in IE and the window had a title bar and a side menu bar, so this made the viewing area even smaller. So scanning the test was very hard as I could only see 1 or 2 of 80 questions at a time. Pretty sure if I got a 11 of 15 on the first one I woulda just amde it :-\.
I have to take the act now. Next test date is june 9th. Im not really worried about much on the test except for math. I have a review book but all the shit looks like foreign crap to me. I havent been in school for 3 years, and didnt take math my last semester. Good thing about the ACT is that they dont subtract for incorrect answers. So maybe I can just luckbox it?
Whenever I view this thread, I get hungry when I shouldn't be hungry.
Viewing it while stoned doesn't help.
Set a better example for the kids X!
funny culinary pimpin story.
I make some bomb ass chicken salad. I eat half then put half away for lunch tommorow. Now I dont have to take time to cook lunch, just put it together eat then back to poker. I go to make a snack before bed and notice some is missing, but theyve covered thier tracks well, didnt leave a big scoop indentation. Then right as Im going to brush my teeth my brother says "hey you gonna eat the rest of that chicken salad?" Like... theres one serving left and I made it, why would you think I would let you eat it? We do share groceries cuz its lame for everyone to have thier own katchup, thier own bag of onions, thier own 2 liter of coke, ect. But I made this, I took my time and made it. Anyways I am like "uhh yah?" ldo? And hes like "oh, whatd you put in it?"
Wow, is he just that much of a gluttonous scumbag that he doesnt care, or does he not even realize how obvious it is that he ate some already?
brag: brother is jealous of my culinary pimpitude
beat: brother is scumbag glutton.
variance: ran good, moved up, ran good, move up again soon. Easier to brush weaksauce like this off when youre ballin.
time to finish off that dinner
cheese course
served with port
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
http://i65.photobucket.com/albums/h2...5/IMG_3127.jpg
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
lemon curd tartlet with berries
served with ice wine
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
http://i65.photobucket.com/albums/h2...5/IMG_3132.jpg
this saturday we are doing another dinner and it will be mexican themed
reheating some of this sweet and sour chicken from last night and remembered taht I had a few pictures that I havent posted yet..
sweet n sour pork. Didnt look up any recipes just tried to wing it, turned out pretty well.
http://img.photobucket.com/albums/v1...is/food055.jpg
some stupid breakfast I whipped up, had made too much stuffing for the porkchop so I just made some patties out of it and fried it up, not too bad actually.
http://img.photobucket.com/albums/v1...is/food054.jpg
sweet n sour chicken from last night.. I wasnt far off the first time, just didnt think to put rice wine vinegar in tehre, much better this time. However I made 3 chicken breast worth, and the wok didnt stay hot enough, vegies didnt get that nice crisp.
http://img.photobucket.com/albums/v1...is/food056.jpg
shrimp tacos for lunch today, had one more but ate it before the pic lol.
http://img.photobucket.com/albums/v1...is/food057.jpg
I'm usually not much of a dessert cook, but I had some chocolate bars in the cabinet and I decided to use them this morning. These are pecan-crusted chocolate truffles, and they tasted incredible.
http://img171.imageshack.us/img171/3264/img00812yj6.jpg
Boost, you need to work on your egg frying....
First time ever visiting this thread. Damn. I want a guy who can cook sooo badly ...
I can fix macaroni and cheese with cut-up hotdogs mixed in?
but its not necessary right?Quote:
Originally Posted by courtiebee
Nope, not necessary. All she asks is that I give up my spot in "your" bed in Las Vegas and she will fly in. I am giving up my spot in the bed.Quote:
Originally Posted by gabe
All she has to do now is buy her ticket.
BUY YOUR TICKET BEE WOMAN!
Not necessary, but if you're a good/decent/okay/anything cook, it's soooo attractive.Quote:
Originally Posted by gabe
Hahah :DQuote:
Originally Posted by Ultimate George
Work has to prove that it's capable of not falling apart and capable of making money before I can buy my ticket. Not gonna lie, I'm not rolling in $ right now. I definitely want to go though ... so someone should bump the Vegas thread every week or so to remind me ;)
youre right... Im not sure what to do diff. They tasted pretty good. I think I need to use a lower flame, I like a lil bit of run from the yolk, but I dont like it to be completely raw. A lower flame would make the yolk cook more evenly throughout I guess? Idk, Ill expieriment.Quote:
Originally Posted by DaNutsInYoEye
what it do gurl?Quote:
Originally Posted by courtiebee
http://img119.imageshack.us/img119/1052/img0011fz4.jpg
which became
http://img257.imageshack.us/img257/594/img0013iv8.jpg
= my comfort food.
boost, your shrimp tacos always looks so damn good that i just tossed some things together and made my own - i had a lot of stuff jammed in there :D (oh yeah, i also fried the shells, and yes they were better)
http://img.photobucket.com/albums/v1...4rl/stacos.jpg
what do you cook your shrimp with?
haha nice :) When my sister makes ground beef tacos using one of those seasoning packs, she deep fries tortillas to make homemade hardshells. They are g00t.
harry whats the sauce? It looks pretty good.
i'm really hunger please fax some of those things my way :DQuote:
Originally Posted by givememyleg
roulette is for suckers :wink:
Also, if you let the egg(s) come to room temperature they will cook more evenly throughout.Quote:
Originally Posted by boostNslide
This is also a very good principle to use for any steak/chop that you want to prepare medium rare or rare. If you don't let the meat come to room temperature before searing the surface, the center will often remain noticeably cold and unappealing to most diners.
Very good tips koolmoe.
wow yah, very nice tips. Ive come to realize that for the most part its simple little tips and tricks like this all put together that make for a great chef.Quote:
Originally Posted by zook
Couple more for you...
- Never press a burger flat when you're grilling/pan frying it, you squeeze all the delicious juices out.
- Let all meat "rest" for a few minutes after cooking. It lets the juices redistribute throughout the meat, tenderizing it. Beware that it will keep cooking though, so take it off a little earlier than usual. I usually let my steaks rest for at least 5 minutes post-grilling. Big cuts can benefit from 10 to 20 minutes.
No camera here, so i'll use my Robert Frost-like imagery to swoon all:
Succulent pork chops rubbed down with garlic, salt, and pepper, cooked in worcestershire sauce with onions.
Roasted sliced potatoes (simply sliced potatoes tossed with salt, pepper, and olive oil, then baked) simple deliciousness.
Side salad (spinach leaves tossed in homemade mustard vinaigrette).
Very good, and doubly good considering that I rarely have time to cook.
A yummy vodka sauce I picked up from Whole Foods.Quote:
Originally Posted by boostNslide
surf and turf
steak au poivre topped with brandied cream sauce
with seared scallops, fiddlehead ferns, ramps, arugula and a great crusty bread
served with cabernet
http://i65.photobucket.com/albums/h2...d/IMG_1580.jpg
Dude, fiddlehead ferns and ramps? That's hot. But why isn't the cabernet in a wine glass????
flomo, that looks really good, especially the scallops.mmmmmmmmmmmmm
all our wine glasses have not come back to us since the last big dinner party(5/5/07) mexican theme -->pics to come shortlyQuote:
Originally Posted by zook
we only lhave 2 wine glasses in house and we used them for some bubbly
just picture the wine in some of those
http://i65.photobucket.com/albums/h2...5/IMG_3052.jpg
follow this link for free Food Magazines, you will have to make some stuff up, and answer a few questions, but they are free!!
http://www.tradepub.com/?pt=cat&page=Foodb
General Flomo's Chicken
http://i65.photobucket.com/albums/h2...d/IMG_1636.jpg
whats in the sauce?
nice name :)
ok here is the sauce recipeQuote:
Originally Posted by boostNslide
fry the following in wok or nonstick 12in frying pan for 1-2 min
(until peppers turn dark red to dark brown)
10 dried hot red peppers
orange rind(not the white stuff) of 1/2 an orange chopped
add to the pan and fry for 3o seconds
2 cloves garlic
1 Tb fresh minced ginger
add the following to the pan
1/4 cup chicken broth
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup sugar
2 Tb dry sherry
1 to 2 ts crushed red peppers(adjust to how spicy you want it)
pinch of ground white pepper
zest of other half of the orange
and the juice from the orange
in a small bowl mix
3 Tb cold water
3 Tb cornstarch
add this a bit at a time to thicken
after the broccolli is steamed, toss it in large bowl with a little toasted sesame oil
garnish with scallions and chopped cashews
I HATE CASHEWS STAY OUT OF MY THREAD WITH THAT SHIT OR DIE IN A GREASE FIRE.
EAT THIS
http://i65.photobucket.com/albums/h2...d/IMG_1831.jpg
game hen with leek and parmasean polenta and a porcini sauce
served with pinot noir
wow that looks good. I cant wait to learn all this crazy stuff in school.
btw I love polenta, deepfried or not.
btw2 my grandma once cooked cornish hens for us for some holiday dinner. They were not bad, but I thought it was just like chicken, no real differnece in texture/flavor. My grandma is english though so her cooking isnt exactly exciting, but it normally is good.
p.s. love you grandma.
You might want to try them again, in my experience Cornish hens are much more delicious and tender than regular chicken.
i think game hens(cornish) are just baby chickens. i could be wrong
we do that same recipe above with chicken thighs sometimes, but that is not very balla
like mcatdog said try them again :D
thanksQuote:
Originally Posted by boostNslide
when do you start school?
I think july 9th... jesus that date is closing fassssst.
its funny... I kinda just threw myself into this.. I dont really know what to expect, and beyond you guys only a handful of people know. The people I live with dont even know, heh.
http://img354.imageshack.us/img354/3...g101xt9.th.png
My Home brew setup. WINE
I'm making 13 gallons of Chennin Blanc (white)
6 gallons of Syrah (red)
6 gallons of Blush (red/white mix)
I get to bottle it all in 2 months!!
OMFG I STILL CANT BELIEVE IM STARTING SKEWLZ..
I pretty excited.
{moved by myself from boc thread}
dont know if Im muckin this thread up more, could just post these in the culinary pimpin thread, but I made this for myself last night as a celebration dinner or something. thought it was pretty ballin.
http://img.photobucket.com/albums/v1...is/food059.jpg
http://img.photobucket.com/albums/v1...is/food060.jpg
edit: made these before and I think I posted pictures, this time though I had the butcher cut me 2 inch thick pork chops with the bone in. Worked soooo much better for stuffing. I still need to work on the stuffing, Somethings just not right about it.
edit2: I made a post in the BOC thread about my first day at school, its pretty long and rambly (all my stuff is rambles eh?), but I figured Id mention it in here just in case anyones interested.
On saturday I made curry shrimp and scallops, this recipe I found in a cool all encompassing cook book Ive been reading through. It didnt call for scallops, but I like scallops, so I put them in. No pics though, I was too hungry.
I think its the sauces that make all your food look so good.
boost you do alot of rice do you have a favorite kind?
jasmine? basmati?
great looking chops :D
harry, Im looking forward to learning to rely a lot less on heavy saucing, not that its wrong but its kinda cheating if that makes sense.
flomo, it certainly depends on what it is that Im making it for. However Im not running a restaurant, so I normally only have one kind of rice in stock. I was running out of the regular enriched rice I had, and I bought a 20lb bag of jasmine rice, so I guess that answers your question? ;) I also really like wild rice though, it has that full flavor that other rices seem to lack at times. Certainly its the best for cold side dishes and soups imo.
Boost - Have you ever used Arborio rice? I used to like Jasmine the best but a few months ago I started using Arborio and now that's about all I use, it's so creamy and delicious.
Keep posting updates about culinary school so that those of us who are spending the summer teaching calculus to summer school students can live vicariously through you (not that I don't like my summer job).
Also I made a pizza a couple days ago. This isn't by any means the best-tasting thing I've made lately but it's the first time I've made my own pizza so I thought I'd post it here. The toppings I put on it are gouda cheese, roasted red peppers, jalapenos, tomatoes, red cabbage and a little bit of balsamic vinegar. It was OK but not up to the standards of any decent pizza place.
http://img165.imageshack.us/img165/1488/pizzaux3.jpg
i make SICK pizza from scratch, i spent anbout 6 months testing and trying things out to get it right. I made pizza all the time cooking in my dads restaurant when i was little, so i started with that recipe and ended up changing it a lot. It is tough to make at home because the oven doesnt get hot enough, but a home oven cranked all the way up with a good stone and it works ok. Basically you have to cook the crust first for a while then let it cool and do topping/sauce or it wont come out right from a home oven. I have lately been trying to perfectt a great deep dish recipe, but havent come up with anything up to my standards even though my friends think its the best pizza in the world (You cant get deep dish pizza in texas so they have nothing to compare it to.)
full recipe please :DQuote:
Originally Posted by Trikflow77
do you deliver?
Quote:
Originally Posted by mrhappy333
Summer = Pasta Salad
http://i197.photobucket.com/albums/a...pastasalad.jpg
trik, come kick it in chitown and Ill take you to all the ballin stuffed/deep dish pizza spots. It will be research for you entual pizza chain, so you can write it off as a business expense. :-D
boost -- do you have to write papers or do any type of homework at this cooking school, or is cooking all that you do? you haven't alluded to anything like that before, just curious.
eating cashews right now.Quote:
Originally Posted by boostNslide
ship the finer things in life!
NOT ONE GOD DAMN THING FINE ABOUT CASHEWS.Quote:
Originally Posted by a500lbgorilla
yah but its just silly crap. I tested outta the remedial english and math that a lot of people are taking right now. All I have to do is take this silly computer applications class, and the teacher is cool as fuck. "have to use the bathroom? I honestly odnt want to know, just go use it for gods sake." "I dont want you talking on your phones in class, getting an important call? Take it to the hallway quietly." "if you come late, I do not want to know about traffic, your dryer braking, or whatever, just come in and sign in on the attendance sheet." So pretty much the class is gonna be a breeze, I was on here and 2+2 yesterday during the class. As for my core class, yes I have a paper due on day 9, so not this monday but the next. Its a 1-2 page essay on my biggest influence in deciding to go into the culinary field. Im pretty sure it wont get much harder than that. Homework pretty much consists of reading the text books, a few chapters on the history of professional cooking, some on knife skills, ect. Its a good amount of reading but enjoyable for me. Opional homework includes buying a 50lb bag of potatoes and practicing knife cuts on them. We also are given daily quizzes in my core class, they are 10 questions and so far all multiple choice. If you do the reading they are easy.Quote:
Originally Posted by Ultimate George
This is a huge reason that I am so happy with school so far. Its light on the bullshit gen ed classes, and heavy on the hands on learning. Oh and george, get your ass on aim sometime you loser.