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e
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On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
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My final cooking lab in school is International Cuisine. So far we've done Classic French and French Provencial (we are a Le Cordon Bleu School after all), Spain, Portugal, Morrocco, Italy, Germany, Belgium, and Switzerland. It's a country a day, sometimes two. But today it was jolly Olde England. The menu was mussel broce, cockaleekie, cornish pasties, venison shepherd's pie, and beef Wellington. Unfortunately, each student only got to cook three dishes. I fixed mussel broce, shepherd's pie, and beef Wellington. I did well on each, but really nailed the beef Wellington. Chef said it was perfect.
I'm back on the main campus this term and am getting to see many of my old classmates from my original class. It's been nice to see them, but I keep thinking that I should be done with my classes like they are and it is hard to really motivate myself to go to class. The good thing is that when I get to class, I still enjoy it. My new classmates are driving me nuts. My old class worked togather quite well, but this class is everyone for himself. Some are just way too immature others are just rude. One guy today complained about my not leaving him any spinach, but I only took one bunch and shared it with someone else (the recipe called for 1/2 a bunch). Later he dumped what he thought was trash but was really my prepared vegetables (covered by carrot peelings that he tossed on top of them). When I said something he just told me to shut up. Usually he's pretty nice so I just tolerated it, but every now and then...
Anyhow, my academic class this term is food history. Basically it looks at history from the perspective of food. Both the influences of food on history and the influence of history (technology) on food. It's rather interesting the way the Roman Empire was built around the spice trade and the economics of food. While I've had several classes on Roman history, I've never had one that related it to food and the food supply. But looking at it from that vantage point, it seems to make more sense.
Anyhow, Brendan is still sexy as hell. I've gotten a couple of chances to see him in various stages of undress. Last week he was changing pants in the street! He was wearing these cute blue-green plaid boxers.
Think good thoughts,
e
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It was British Day today
By: e on Wed, 21 July 2004 07:06
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Re: It was British Day today
By: timmy on Wed, 21 July 2004 07:18
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Re: It was British Day today
By: timmy on Wed, 21 July 2004 08:31
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a recipe section??
By: smith on Wed, 21 July 2004 12:15
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Too gay? Not gay enough?
By: e on Wed, 21 July 2004 17:54
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Re: Too gay? Not gay enough?
By: marc on Wed, 21 July 2004 22:53
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Re: a recipe section??
By: ron on Wed, 21 July 2004 20:54
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Re: It was British Day today
By: saben on Wed, 21 July 2004 13:28
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A Recipe Section !!!!
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Re: It was British Day today
By: e on Wed, 21 July 2004 16:49
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Re: It was British Day today
By: marc on Fri, 23 July 2004 00:05
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Wow, cooking report!
By: lenny on Wed, 21 July 2004 10:38
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Re: Wow, cooking report!
By: e on Wed, 21 July 2004 17:38
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Thanksies for the hugsies!
By: lenny on Wed, 21 July 2004 18:57
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Re: Thanksies for the hugsies!
By: e on Wed, 21 July 2004 20:17
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I'm gonna take cooking classes someday :>
By: smith on Wed, 21 July 2004 12:10
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Re: Brendan's boxers, southern food, and WOMD
By: e on Wed, 21 July 2004 17:52
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Re: It was British Day today
By: marc on Wed, 21 July 2004 23:05
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Textbooks and reading list
By: e on Thu, 22 July 2004 06:31
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Speaking of food in history...
By: lenny on Thu, 22 July 2004 09:37
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Roman restaurants
By: e on Thu, 22 July 2004 16:06
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Re: Speaking of food in history...
By: joesdog on Fri, 23 July 2004 01:33
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Re: Speaking of food in history...
By: e on Fri, 23 July 2004 19:23
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Re: It was British Day today
By: Guest on Wed, 21 July 2004 23:54
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Re: The Greeks
By: e on Thu, 22 July 2004 06:43
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How was Columbus supposed to prove that?
By: lenny on Thu, 22 July 2004 09:44
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Re: How was Columbus supposed to prove that?
By: e on Thu, 22 July 2004 16:50
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