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Hey – I know it’s been a few weeks with only a post about an injury, but I have been cooking! It was a little transition getting into the routine of going to school, but I LOVE IT. and I’m helping friend Dan with his business development as well and that’s getting busier too. The good news is that I’m learning SO much – I’m making things that I’ve made for years, but learning the proper tried and true techniques as I go along (I didn’t know I needed clarified butter sitting next to my stove at all times!), and I must say, while making mayo with just a whisk requires more biceps than I have today, for all of the experimenting I was doing, the textbook mayo is really perfect (hopefully it tastes the same with the immersion blender @h :-). though a truly emulsified enough vinaigrette seems to have eluded everyone in class (and we missed salad week when the campus shut down in week 2, so there was no practice for the test, and we all failed that one). hmmmm. I’ve learned that bacon and onions must be cooked excruciatingly slow (ie 4 hours for French onion soup), that you simmer eggs, not boil them, and that if you take the temp of the water and it’s right, you’ll get a perfectly poached egg.
the spoils of my “sandwich week” 2 weeks ago (but I do think mine at home with homemade Russian dressing was better than the “store-bought” thousand island we used in class) –
also iPhoto is giving me fits now – just to further complicate my being able to hit send on this! UGH! – AH. can finally access photo’s again – added a few for you!
sandwich week, reuben, club, burger, homemade mayo and tuna salad
clarified butter
MY reuben (before the one at school) – with my home made Russian dressing – my neighbor loved it! – gave him the same half n half I did for myself. half regular sauerkraut and half with a picked kraut from the pickled pig!
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