Text 7156, 101 rader
Skriven 2006-11-01 23:43:52 av hap newsom (1:275/311)
     Kommentar till en text av MICHAEL LOO
Ärende: RE: expertise 516
=========================
Salutations Michael!

->  -> Don't they teach plating in culinary school?
->  HN> One would think it would be a big part of a restaurant's "style" for
->  HN> sure.
-> 
-> At the CIA (which Glen and I have been talking about, and which
-> Burton has discussed earlier) it appears that plating isn't
-> taught until later on, until the more advanced classes, see
-> below. Perhaps the chef didn't make it through Skill Development
-> III! Of course it's possible that the chef had a more interesting
-> conception, maybe a tower of spun sugar or carrot shavings or
-> something, and then management, always the villain, said, okay,
-> you have 2c and 10 seconds of labor per plate, do your best.
-> 
-> --- excerpt from CIA catalogue ---
-> 
-> Advanced Restaurant Cooking**
-> 3 credits
-> 
-> Learn to prepare modern and seasonal dishes in a restaurant setting and
-> put previously earned skills into practice in the college's American
-> Bounty Restaurant or Escoffier Restaurant. This course will emphasize
-> cooking techniques and ingredients used in contemporary and classical
-> cuisines and cover planning and ordering for production, station
-> organization, preparation and plating, timing, palate development, and
-> other production realities of a restaurant
-> 
-> Skill Development III**
-> 3 credits
-> 
-> Continued instruction and skill improvement in fundamental cooking
-> theories and techniques including the reinforcement of vegetable, rice,
-> grain, pasta, dry legume, and potato cookery as well as contemporary
-> sauce cookery. Focus will be on product tasting, station organization,
-> egg cookery, small sauce production, and protein cookery such as
-> braising, stewing, roasting, sauteing, broiling, grilling, and
-> poaching. The use of culinary French terms and food costing will be
-> reinforced. Students will learn to prepare, simultaneously, several
-> portions of vegetables, starches, and proteins; construct food
-> presentations on plates; and evaluate the results. In this class,
-> time management will be driven by limited production requirements.
-> 
-> --- end excerpt from CIA catalogue ---

Looks good on paper, er...on the screen....but like you said above, 2c and 10 
seconds inserts reality into the equations and often the answers are uh, less 
than stellar? It would seem to me that using an appropriate noodle like a 
buckwheat soba perhaps would have been a better choice...even chowmein 
noodles would have been better!

-> 
->  HN> The thought of you holding and firing  an automatic weapons with 
your
->  HN> eyesight would be an event to witness!
-> 
-> Pretty frightening, eh. In order to make me a man, my father
-> insisted that I learn all about various types of firearms. To
-> give perspective, this is an example of the way his mind works:
-> he read someplace that Chateau Margaux was wonderful, so he
-> bought all sorts of Chateau Margaux (at less than $5 a bottle -
-> we were not rich, but the public was not smart); he read
-> someplace that one of the important skills in the latter 20th
-> century was to be able to disassemble and reassemble an AK-47
-> in under a minute, so he endeavored to teach me that. I never
-> got it down past about 2 minutes, but I think that qualifies
-> as some kind of expertise (I don't know what one LOOKS like
-> nowadays). It's almost as though he saw the movie Straw Dogs
-> ten years before it happened.
-> 
-> As far as automatic weaponry goes, I'd probably be more
-> effective in combat with something I didn't have to aim.
-> But in real life, I've never fired combat weapons of this
-> sort in more than single-shot or perhaps single-burst mode,
-> so never fear.
-> 
-> Did you know that there are firing ranges that allow the
-> great unlicensed to get their jollies in firing machine guns?
-> Pretty strange. I never did that - my father was, and, more
-> frighteningly, still is, licensed to own and operate automatic
-> firearms. The sad thing is that he didn't pay his fees in '04
-> (the bill was lost in the clutter on his desk), and when he
-> finally called BATF to renew, he was allowed to keep his
-> licence on payment of some modest fine. No eye test, no brain
-> test, no competency test, nothing. I was very happy when we
-> finally got the guns out of the house this year.
-> 
Not only do I know it I've been to a few...you can shoot bazooka's too! 
My grandfather was a gunsmith and so was my dad for years...I grew up 
learning to shoot and care for weapons from the age of 6. I've shot a wide 
assortment of weapons from an authentic .22 caliber long pistol made by Ned 
Buntline, a sharps buffalo gun (.45 70), and a .460 weatherby, to .22caliber 
custom built long range target rifles. my very favorite guns of all time? A
.303 
enfield sniper rifle from pre WWII;one of the most accurate none scoped rifles 
I've ever fired, and berreta double barreled skeet gun that was the most 
comfortable weapon I've ever held!
chat with you soon
hap 
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