Sorry about the time gap, but classes had been on hiatus for a couple of days this week and double classes on the other days have left me pretty tired. I really don't know where professional chefs get the energy, but I assume that there has to be a genetic component (note me on the right in the sign ;^).
Even though the chefs actually do most of the cooking during our classes, I am typing notes into my Treo so fast that I'd impress an SMS-happy Japanese schoolgirl. Not that I'm trying to impress any Japanese schoolgirls, mind you. The mental challenge in capturing all of these notes is that in any given 3 1/2 hour class, we'll make about 5 different dishes. Keeping track of which pot or pan or which set of prepped ingredients are for which recipe at any given time keeps us wired. It doesn't really help that most of recipes call for rather unspecific quantities or times.
A typical recipe will say something like "boil water with a little sugar" or "bake until done". Of course the chefs, with their experience, know how much salt to add or when to get something out of the oven, but for the rest of us...not so obvious. Some of us (read: "I") are more confused than others. It doesn't help that I have a memory like a sieve...or a chinoise. Come the end of the course, we'll be expected to make at least two dishes in a limited time frame...with no recipes. We need to know them going in.
They will identify six dishes for us from which the two will be specified, but we'll need to know how to make those 6 dishes sans recettes (recipes). I suppose that to put this in context for you, I should note that every time my Katykins and I have people stay overnight, I make fresh popovers in the morning. I've been making this popover recipe regularly for over 5 years now. I still need to look at the recipe. Every Autumn, I make pumpkin pie. Ask Kevin Gorey. I've been doing it for years. It's one of my favorite recipes and I'll make multiple pies during the holiday season. Yep. Need the recipe.
Am I worried?
Does Bill O'Reilly vote Republican?
So, when I start to approach the end of the program, perhaps my best option will be to get some strategic tattoos.
Le Ouch.
Part travelogue, part diary, all foodie
November 15, 2007
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1 comment:
Perhaps you could tattoo the popover recipe on your forearm?
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