Gourmet Cooking
Last night I had a really fun cooking class, an intro to gourmet cooking. The instructor "chef Dave" was a vibrant and enthusiastic little guy. He was great fun to be around. There was never a quiet moment in the class, with either a funny story (like how his buddy in cooking school used too much corn starch and turned their soup into Jell-O) or with interesting information (like Eggplant is a close relative to the tobacco plant).
It's a two night class, and I can't wait to go back for a second night, even though we'll be cooking fish, broccoli, a cheese sauce, and something else that didn't sound good. The food is almost second to the experience. However, I'm going to give whatever he has us make a try, since the mushrooms he made yesterday actually weren't all that bad (not that I'm going to start eating them any time soon).
We did some truly amazing things with chuck steak which is pretty much the cheapest steak you can buy (like $2.99 a pound). Looks like I'll be in the market for a cast iron skillet soon. :-)
It's a two night class, and I can't wait to go back for a second night, even though we'll be cooking fish, broccoli, a cheese sauce, and something else that didn't sound good. The food is almost second to the experience. However, I'm going to give whatever he has us make a try, since the mushrooms he made yesterday actually weren't all that bad (not that I'm going to start eating them any time soon).
We did some truly amazing things with chuck steak which is pretty much the cheapest steak you can buy (like $2.99 a pound). Looks like I'll be in the market for a cast iron skillet soon. :-)
posted by Mark at 11:07 AM
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