Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
I ate food.
I have deplorable knife skills. I'd like to improve them, but I'm not sure how. I mean, I cook for myself (or myself + girlfriend) on most days, but that involves cutting only a small amount of stuff--not enough really to practice. Should I enroll in some sort of class at a local cooking school? Or am I supposed to buy twenty pounds of stuff, practice and then, uhh, use as much as I can and throw the rest away? I've assumed that the latter would be best course, but it seems too stupid/wasteful to carry out.
^ Why throw it away?? use it in what you are cooking, just cook more!!
Volunteer at a local soup kitchen and concentrate. Or ask them if they will take your practice cuts.
Ah ha! My lazy ass might not get around to it until I'm on sabbatical, but this is clearly the solution.
Don't just cut a bunch of veg. First you need to learn the proper technique, then practice. If there some school nearby that teaches it, do that.
It really does help to have someone breathing over your shoulder telling you what you are doing wrong.
Oh, so cooking really is like coitus.
Wouldn't work in Tokyo. The homeless people there demand a decently prepared fish a la meuniere and a soup and salad at least, and are picky about the sauces. High speed internet and 3G phones in all the shanties across town. Rent is about the same as Chicago prices.
were these from my guy? did you saute them alive?
Did you suck the head juice?
Make french onion soup... that calls for like a metric ton of onions.
Ate at a chinese seafood place called Newport something...
Great lobster, great whole snapper, horrific clams, bland fried rice. Not too bad, but honestly I'd stay home next time.
True but only sliced (emincer) which is not nearly as hard as ciseler.
If the lobster and fish were good, and the clams and fried rice were not, then you did about 90% well for an Asian restaurant.
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