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Phoodski, an Adventure in Food

Phoodski, an Adventure in Food. Wednesday, December 28, 2011. Staging, Meatcutting and Big Unholy Gobs of Butter. 8220;And if you don’t know, now you know.”. 8220;If we're not supposed to eat animals, how come they're made out of meat? I’m currently three-quarters of the way done with my Skills of Meatcutting class, but thought I should catch you up on what I’ve been up to since my last post. Here are some kitchen/life lessons from my stage:. Then someone will make it for you and bring it to you! Funny s...

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Phoodski, an Adventure in Food | phoodski.com Reviews

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Phoodski, an Adventure in Food. Wednesday, December 28, 2011. Staging, Meatcutting and Big Unholy Gobs of Butter. 8220;And if you don’t know, now you know.”. 8220;If we're not supposed to eat animals, how come they're made out of meat? I’m currently three-quarters of the way done with my Skills of Meatcutting class, but thought I should catch you up on what I’ve been up to since my last post. Here are some kitchen/life lessons from my stage:. Then someone will make it for you and bring it to you! Funny s...

<META> KEYWORDS

1 notorious big

2 tom synder

3 amazing

4 beets

5 posted by

6 christine

7 4 comments

8 labels butter

9 chefs coat

10 meatcutting

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notorious big,tom synder,amazing,beets,posted by,christine,4 comments,labels butter,chefs coat,meatcutting,staging,no comments,labels pancakes,liquids,taking a break,1 comment,labels blogging break,pastry,bar is open,bottoms up,and vita mix blender,stock

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Phoodski, an Adventure in Food | phoodski.com Reviews

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Phoodski, an Adventure in Food. Wednesday, December 28, 2011. Staging, Meatcutting and Big Unholy Gobs of Butter. 8220;And if you don’t know, now you know.”. 8220;If we're not supposed to eat animals, how come they're made out of meat? I’m currently three-quarters of the way done with my Skills of Meatcutting class, but thought I should catch you up on what I’ve been up to since my last post. Here are some kitchen/life lessons from my stage:. Then someone will make it for you and bring it to you! Funny s...

INTERNAL PAGES

phoodski.com

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Phoodski, an Adventure in Food: Making the Most Out of Copious Amounts of Stock

http://www.phoodski.com/2010/10/making-most-out-of-copious-amounts-of.html

Phoodski, an Adventure in Food. Monday, October 11, 2010. Making the Most Out of Copious Amounts of Stock. While updates on the first day of Stocks, Sauces and Soups are forthcoming, know that we are certainly making the most out of our recent stock windfall. Tonight's supper: chicken soup (made with chicken stock! Salad and a delightful Mothership Wit from New Belgium. Like the dramatic effect of that steam? And last night's dinner: asparagus and pea risotto (with more chicken stock!

2

Phoodski, an Adventure in Food: Principles of Beverage Service or BARTENDING IS AWESOME

http://www.phoodski.com/2010/11/principles-of-beverage-service-or.html

Phoodski, an Adventure in Food. Wednesday, November 10, 2010. Principles of Beverage Service or BARTENDING IS AWESOME. I am the last barman poet. I see America drinking the fabulous cocktails I make. Americans getting stinky on something I stir or shake. The sex on the beach, the schnapps made from peach. The velvet hammer, the Alabama slammer. I make things with juice and froth. The pink squirrel, the three-toed sloth. I make drinks so sweet and snazzy. The iced tea, the kamakazi. We learned about the h...

3

Phoodski, an Adventure in Food: I Came, I Made Stock, I Conquered

http://www.phoodski.com/2010/11/i-came-i-made-stock-i-conquered.html

Phoodski, an Adventure in Food. Thursday, November 04, 2010. I Came, I Made Stock, I Conquered. Last Saturday was it. my last day in Stocks, Sauces and Soups. First, we turned in our papers on herbs and spices. If you care to know more about cilantro and cinnamon, read mine. Disclaimer: all of our paper prompts ask us to talk about the food product in a cultural context, so I feel like I keep beating the same Vietnamese drum. Cilantro: the paramount herb. And all of Vietnam would collectively frown!

4

Phoodski, an Adventure in Food: Stocks, Sauces & Soups: Bones, Cartilage and Marrow, Oh My!

http://www.phoodski.com/2010/10/stocks-sauces-soups-bones-cartilage-and.html

Phoodski, an Adventure in Food. Wednesday, October 27, 2010. Stocks, Sauces and Soups: Bones, Cartilage and Marrow, Oh My! You'll notice, faithful readers, that I've been a little quiet about my Stocks, Sauces and Soups class, which I am almost done with. I think I'm still trying to make heads or tails of it. I've also acquired a new kitchen toy for myself: a 15 quart stockpot. It's changed my life. This is my stockpot. There are many like it, but this one is mine. Animal Products = Nasty. I have torture...

5

Phoodski, an Adventure in Food: Day 4, or The Day I Finished My First Culinary School Class

http://www.phoodski.com/2010/10/day-4-or-day-i-finished-my-first.html

Phoodski, an Adventure in Food. Friday, October 08, 2010. Day 4, or The Day I Finished My First Culinary School Class. Last Saturday was our last day in New World Cuisine. It really flew by. Aside from our regular lunch and dinner service, we were slated to take both a final practical exam and a final written exam and turn in our final papers ( read mine here if you're really curious. I opted to take the practical in the 9:00 am slot to get it over with. Then back to the chicken. I pulled it out, tes...

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Phoodski, an Adventure in Food

Phoodski, an Adventure in Food. Wednesday, December 28, 2011. Staging, Meatcutting and Big Unholy Gobs of Butter. 8220;And if you don’t know, now you know.”. 8220;If we're not supposed to eat animals, how come they're made out of meat? I’m currently three-quarters of the way done with my Skills of Meatcutting class, but thought I should catch you up on what I’ve been up to since my last post. Here are some kitchen/life lessons from my stage:. Then someone will make it for you and bring it to you! Funny s...

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Every food has a story. Thursday, May 26, 2011. While my restaurant attendance has done anything but wane over the past two years I am embarrassed to admit that my blogging has suffered. Well, worry no more, I'm back to blogging (or at I'm least trying to)! I visited Izumi Sushi. For the first time yesterday and after a little web-review-hunting it seemed like this East Passyunk establishment is the place to fulfill your raw fish craving these days. 1601 East Passyunk Avenue. Philadelphia, PA 19148.

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