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gone elsewhere

Saturday, December 18, 2010. March - June 2011. CUL 2225 - Classical French Cuisine. Students are introduced to the preparation of Cuisine Classique. Techniques learned in freshman culinary classes are applied and refined. Emphasis is placed on French menu terminology, techniques and sauces. CUL 2215 - Garde Manger. CUL 1405 - Skills of Meatcutting. Wednesday, November 24, 2010. Monday, September 27, 2010. These will run December 2010 through the first weekend of March 2011. The course combines introduct...

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gone elsewhere | goneelsewhere.blogspot.com Reviews
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Saturday, December 18, 2010. March - June 2011. CUL 2225 - Classical French Cuisine. Students are introduced to the preparation of Cuisine Classique. Techniques learned in freshman culinary classes are applied and refined. Emphasis is placed on French menu terminology, techniques and sauces. CUL 2215 - Garde Manger. CUL 1405 - Skills of Meatcutting. Wednesday, November 24, 2010. Monday, September 27, 2010. These will run December 2010 through the first weekend of March 2011. The course combines introduct...
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gone elsewhere | goneelsewhere.blogspot.com Reviews

https://goneelsewhere.blogspot.com

Saturday, December 18, 2010. March - June 2011. CUL 2225 - Classical French Cuisine. Students are introduced to the preparation of Cuisine Classique. Techniques learned in freshman culinary classes are applied and refined. Emphasis is placed on French menu terminology, techniques and sauces. CUL 2215 - Garde Manger. CUL 1405 - Skills of Meatcutting. Wednesday, November 24, 2010. Monday, September 27, 2010. These will run December 2010 through the first weekend of March 2011. The course combines introduct...

INTERNAL PAGES

goneelsewhere.blogspot.com goneelsewhere.blogspot.com
1

gone elsewhere: November 2010

http://goneelsewhere.blogspot.com/2010_11_01_archive.html

Wednesday, November 24, 2010. Subscribe to: Posts (Atom). Hoping to make my mild obsession with food and cooking into a career at some point, I've started posting recipes as I make them. Unless I credit otherwise, I am the creator of the dish, for better or worse! View my complete profile. Watermark template. Powered by Blogger.

2

gone elsewhere: Creamy Gazpacho Andaluz*

http://goneelsewhere.blogspot.com/2010/07/creamy-gazpacho-andaluz.html

Thursday, July 1, 2010. Serves 4 to 6. Published July 1, 2010. From Cook's Illustrated. 3 pounds (about 6 medium) ripe tomatoes, cored. 1 small cucumber , peeled, halved, and seeded. 1 medium green bell pepper, halved, cored and seeded. 1 small red onion, peeled and halved. 2 medium garlic cloves, peeled and quartered. 1 small serrano chile, stemmed and halved lengthwise. 1 slice high-quality white sandwich bread. Crust removed, torn into 1-inch pieces. 1/2 cup extra virgin olive oil. Cut remaining tomat...

3

gone elsewhere: September 2009

http://goneelsewhere.blogspot.com/2009_09_01_archive.html

Monday, September 14, 2009. National Flags Made Out of Food. To get people excited about the Sydney International Food Festival and celebrate international food, national flags of participating countries were recreated using popular local foods of each nation." Here. Subscribe to: Posts (Atom). Hoping to make my mild obsession with food and cooking into a career at some point, I've started posting recipes as I make them. Unless I credit otherwise, I am the creator of the dish, for better or worse!

4

gone elsewhere: Spring Trimester Classes

http://goneelsewhere.blogspot.com/2010/12/spring-trimester-classes-march-june.html

Saturday, December 18, 2010. March - June 2011. CUL 2225 - Classical French Cuisine. Students are introduced to the preparation of Cuisine Classique. Techniques learned in freshman culinary classes are applied and refined. Emphasis is placed on French menu terminology, techniques and sauces. CUL 2215 - Garde Manger. CUL 1405 - Skills of Meatcutting. Subscribe to: Post Comments (Atom). View my complete profile. Watermark template. Powered by Blogger.

5

gone elsewhere: July 2010

http://goneelsewhere.blogspot.com/2010_07_01_archive.html

Wednesday, July 28, 2010. Sadly, I was only able to eat six rolls and a little sashimi that day. Fortunately we had plenty to make lunches for the next day. Now that I've got all the base ingredients and tools (except for a hangiri, if anyone is feeling spendy), I'll be doing it again soon. Your house this time? The photos are listed below because we took a bunch and this way they have room to stretch out. Thursday, July 1, 2010. Serves 4 to 6. Published July 1, 2010. From Cook's Illustrated. Roughly cho...

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gone elsewhere

Saturday, December 18, 2010. March - June 2011. CUL 2225 - Classical French Cuisine. Students are introduced to the preparation of Cuisine Classique. Techniques learned in freshman culinary classes are applied and refined. Emphasis is placed on French menu terminology, techniques and sauces. CUL 2215 - Garde Manger. CUL 1405 - Skills of Meatcutting. Wednesday, November 24, 2010. Monday, September 27, 2010. These will run December 2010 through the first weekend of March 2011. The course combines introduct...

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