[QUOTE=canio6;1032643]So I lost .6 pounds after trifle fest 2012. Now, some might call that a daily fluctuation in weight; I call it proof I should eat two servings of dessert daily.[/QUOTE]
Flawless logic..... I love logic like this! (No sarcasm intended)
Congratulations on your trifle! I had to look it up - I never have had one, or even seen one for that matter. Most of the photos on Bing looked not good, but yours sounds nice: raspberries, custard, pound cake, whipped cream, compote. I like all of those things. Really sorry about the frozen berries - fresh raspberries are one of our favorite things here.
Dumb question, but without going back hundreds of pages and trying to find it (I just clued in to the fact that you are taking a class) - are you going for a chef certification of some sort? My Second would like to be a special-diets chef, considering that she is a dairy-allergic celiac growing up alongside a sister who is on the SCD, so she lives and breathes alternative food. I worry about her a little bit, though, my Second and her choice of occupation, because she is a MEAN and STINGY little cook. She thinks that she should be in the kitchen all by herself the whole time she is cooking something up in there, and nobody but nobody (including the Lord Himself) ain't allowed to come and sample and pick.
I keep telling her that if the hordes come running, that is a POSITIVE thing and she should just account for that and make more food so she still has enough for dinner if everybody here wants to sample. If her food were crap, everybody would be making sandwiches and stuff so they would be full before she dished up, you know?
[QUOTE=cori93437 and raspberries blown on my tummy. :o[/QUOTE]
Yup! Fun alternative things happen with whipped cream, cherries, and chocolate sauce, too... :)
[QUOTE=ssn679doc;1034047]Flawless logic..... I love logic like this! (No sarcasm intended)[/QUOTE]
and this is why you will live a long, happy, and dessert filled life ;)
[QUOTE=Crabbcakes;1034086]Congratulations...snipped....If her food were crap, everybody would be making sandwiches and stuff so they would be full before she dished up, you know?[/QUOTE]
Thank you :)
Yup, I am getting an AAS in Culinary Arts. I do not have the practical experience to be an actual chef (as in leading the kitchen) but it shows I have some degree of knowledge and skill. That said, as cooks get paid less than jack-squat, I will not be following a culinary career. I also left it a bit late given I am in my late 30s.
I can relate to Second. I do not want people up in my kitchen either. They tend to get in the way. That said, yes, hordes coming running is a very good thing. I am all about rampaging hordes, just wait in the living room, watching tv until I am ready to feed you :) I hope alternative cooking works out for her. Lord knows there will be more and more demand for it. That said, if she can figure out how to make glutin free baked goods taste good she has my respect. I've tried several glutin free baked 'treats' and they were all bleh.
I wish her the best of luck :) BTW mean and stingy little cook really cracked me up for some reason. Yeah, I need to get out more.
Classes are over. Internship is over. Work has one more day. Then it is vacation time. Woot motherfracking woot.
Excellent. Enjoy! You deserve it.
[QUOTE=canio6;1036214]Classes are over. Internship is over. Work has one more day. Then it is vacation time. Woot motherfracking woot.[/QUOTE]
Oddball thoughts: the Schar company makes the best gluten-free ciabatta rolls I have tasted yet. Just for the experience, head on over to your local health food store, buy a package, and let me know. They are just "bread", and not "GLUTEN-FREE bread" ifyouknowwhatimean.
If you aren't going into a culinary field, why the degree? Personal goal?
Second cannot be accomodated at the CIA, for example, with a gluten and dairy problem, so she will have to cobble together her own education. On our list: the School of Natural Cookery in Boulder, Matthew Kenney's place in OKC (raw food), and internships at both a gluten-free baker and a butcher. Second doesn't actually know if she wants to be in the front-lines of daily cooking or just own a small cafe place and be an incredibly informed owner (and pinch hitter if necessary), but she doesn't have to know that yet.
My Fourth (nine years old) made up a batch of Mark's Primal Ketchup from his cookbook, and then Second (fourteen YO) took that ketchup and made Mark's "Grandma's BBQ" for dinner two nights ago, using two giant pork butts, and both of them did it without any adult intervention whatsoever. We are still enjoying leftovers :)
The things I miss when I introvert!
From several pages ago- I was brought up to believe that baked potato skins were what you pulled the innards out of and re-filled with butter and cottage cheese or sour cream. Then you add the toppings of your choice to the innards and eat them too :)
The internship is over, too? So, like, you'll have some time to breathe when you get back after vacation? Woo hoo!