Christine | April 29, 2010
Juan went off on a Puerto Rican tangent this morning while pulling together the dirty rice component of our group’s shrimp creole dish. And the result? Well, I think I need to conjure up that long-lost term I learned back in soups and sauces. It was bangin’!
Juan is no stranger to rice. He often volunteers [...]
Christine | April 28, 2010
My Twitter handle is Cheese1227. Given this age of social media marketing hype, I probably should have been a bit tech savvier in my choice of tweet IDs to better suit the self-promotion mindset. But I have to cop to being a tad twarkward (for those of even less entrenched in the Twitter psyche than [...]
Christine | April 23, 2010
I was oddly energized by the process of filleting a whole sole this morning.
With both eyes of the flat fish looking straight up at me, I stabbed him with my boning knife at the top tip of his spine — he’d been previously frozen, so I’m not actually the grim reaper here – and I [...]
Christine | April 16, 2010
I just don’t like liver. As a serious culinarian, I understand that is a major shortcoming.
But in my defense, my relationship with liver started out badly because my mother served it to me and my siblings on what seemed like – at least in my food memory — a weekly basis (in reality it was [...]
Christine | April 14, 2010
I don’t have to worry about the mathematics of the money in my life. Just to clarify that statement a bit — there is a limited supply of cash flowing into the coffers at the moment, for sure. So I know I have to watch closely what I spend on things like summer dresses, expensive [...]
Christine | April 9, 2010
Yesterday we tied up our victims and slowly, methodically dismembered them like we were mafia hit men.
In reality, we were just trussing whole chickens for the practice. And then breaking them down into the various pieces needed to make five menu items that hit on the main points of poultry cookery.
“Lay it breast side down with the [...]
Christine | April 6, 2010
Culinary Foundations III kitchens class sarted yesterday, and I can report that we are certainly getting into the real meat of culinary school – pun intended.
After exchanging a few pleasantries, taking attendance and a making a harrowing spiel about what to expect in the practical test required to pass this class in six weeks hence, Chef slapped [...]
