Who’s to say the answer could only be gleaned from a formal setting? At this point, I think it’s time for me to try this on my own. I can go at my own pace and focus on what interests me. I can also dig deeper into the skills that I struggle with and really discover what gaps I have in my culinary knowledge.
This is the top shelf of our garage fridge where showing the traditional pickles, pickled peppers, and pickled green beans. When I say idle hands are the devil’s workshop, no one seems to believe me. Then I do shit like this…
So, I don’t even like pickles. The texture freaks me out and I’m not crazy about vinegar tastes. But one day at meal prep, T asked me if I could make her some pickles and I thought, why not? How hard could it be?
I might be extremely late to the game on this one, but I don’t care. Everyone needs to know about this. Because if you are also late to the game, you deserve to have your life changed as well.
I ended up deciding to try making my first dressing out of pure laziness. I needed honey mustard and I didn’t want to go to the store. I was not prepared for how easy it was or how amazing it tasted.
I decided to do an omelette bar.
This is a great way to clear out the fridge and I got a change to work on my knife skills as I got to cut a lot of different veggies. As I was chopping the veggies and cooking up and bacon, I started wondering how I get everyone’s omelette order.
I had never made pasta from scratch. It simply wasn’t something I had ever been interested it. It always seemed like a lot of work for something that tasted perfectly fine that you could get already made in a box from the grocery store.
In class we have been focused on making soups and I decided there was no better way to practice than to make a soup from my textbook. I picked one we wouldn’t make in class, just for variety. After polling the household for their top picks out of several soups in the book, it was clear the beer cheese soup was the easy winner. And I was happy to make it.
When it came to food challenges, naturally, he challenged me to make him arepas. I started with this Arepas recipe from Epicurious. They were good… But they weren’t the sweet arepas he was used to.
Wow, time flies when you’re in the kitchen. Culinary school is intense, to say the least. It’s a lot to remember, a lot to keep in mind while you’re working, and — DON’T TOUCH YOUR FACE, YOU’LL HAVE TO REWASH YOUR HANDS!!
Had a bunch of tuna and found out it was just going to be me and the husband for dinner. Figured I’d make two tuna dishes to keep it interesting….
It hadn’t occurred to me that I had never actually had chicken and dumplings before I decided I was going to make them. Reading over the recipe from The Novice Chef, it struck me, I had long thought that the chicken went inside the dumpling. Not in the soup itself. And clearly, if I had…
I tend not to do well when I have a lot of time on my hands. Case in point, we had one person over for dinner and I did this: The Table Dinner And yes, the matcha cookies ended up looking like dragon eggs. But they tasted great. And who doesn’t like a good dragon…
