Wednesday, February 17, 2010

Starting and Stopping

Day one was boring. Just rules about...everything. No cooking. Day two was cooking. After lecture, taking copius notes and watching the chefs demo how to blanch & then saute spinach with garlic and cutting tourne' of potatos (really, really hard) that are steamed and sauted in butter, you taste what they cook. All you have to do is duplicate what they did. Sounds's not. They gave us two hours to do what takes a competent cook 8 minutes to do. Some did not make it in two hours. I was done in 75 minutes. Spinach seasoned ok, potatos slightly under cooked, garlic slightly under cooked. Plating ok. "Work on your tourne'"...pronounced tornaay. It's a seven sided potato that is about 2" long and about a three quarter inch thick. Sort of shaped like a rugby ball.
You know, you pay about $10 for a side of four. Now I know why.

Last June, Chris and I paid for a real great vacation that we'll be going on in April. Well, it means missing 6 days of class, 30 hours. I would have to make up those hours after taking a regular day of class. NOT!!! So they said I can stop and then start over in May. That's what I'll be doing. Sort of a hiatus. But, I will start up again and let you know via email when I do.
Ta for now.


Erin said...

So it took you 75 minutes to undercook potatoes?? How can Rachel Ray do it in 30 minutes??! Hehehe! You know I love you more than my luggage! HA!
Dater =)

Erin said...

I can she COOK them...not UNDERcook them? Sheesh....nevermind...I suck at comedy...