Fifteen Birds?    

July 28 1998
Group Two
Like butter, I'm on a roll?

The task of the day:

Grilling, Broiling, Roasting

Today was very easy, at least for our group. We got finished way ahead of time, and all of our items were very well received by the class. I think our presentation was nice, but the Chef objected to the "non-functional garnish" of a thyme sprig. I suppose he has a point, but if he does, there's an awful lot of "non-functional garnish"ing going on out there in the world.

There was also a brief altercation regarding beef brisket cooking. The Chef claims that you cannot barbecue brisket for twelve hours and have it come out tender. I think the entire state of Texas would disagree. I chose not to jump into this argument in the middle of the class.

We also had a slight digression about how "The Oceans are empty" and the evils of "Irradiated Food." Of course, none of these are controversial at all, are they? So that was lots of fun, too. Oh well, I shouldn't complain, we did get done early.

* * *

Today we prepared:

  • Chinese Spiced Grilled Pork Chops
  • Mustard Beure Blanc
  • Quina with Roasted Bell Peppers
  • Spinach and Corn Pancakes
  • Maple Glazed Carrots

* * *

Tonight, Andy, Stephanie, and myself attended a "Summer Sampler" which was a tasting and discussion about summer fruits and vegetables. The CIA has these presentations by chefs and other people in the food business several times during a given week. Many of them are during the day, and so are difficult for those of us with PM classes to attend. This is the first one that I've been able to get to. It was pretty decent, and fairly well attended.

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Copyright 1998 Tom Dowdy