-David Dunham Well hello knife cuts from weeks ago, how have you been? They have been hanging with all the other things I did in school and didn’t post about. Six weeks go by like eating a taco. You’re all like that was the best taco (six weeks) ever, I devoured that taco (culinary information) [...]

If you’ve made gravy, or stew before, a roux was most likely your road to thickening. It is also a major player in our next two mothers sauces. That’s four if you are counting. I am saving sauce tomate for last. It will get its own little post. After all she is the crimson princess. [...]

Like a dog, I thought hollandaise would sense the apprehension on me, and not want to cooperate. Good thing this hollandaise was a cat. We had a demo, then it was our turn to emulsify some magic. I broke my first one right before it was finished. My fault. I added to much butter at [...]

Along with measurements and recipe conversions I have learned that stock is the stuff of cooking life. It seems making stock at home has become a thing of the past, and I’m not sure why. Is there much better than homemade chicken soup? If a restaurant makes good soup, and nothing else worthy of my [...]

I have not baked in two weeks, since I started school, and it’s starting to get to me. At least I think it is. It could be the lack of alcohol and cigarettes I have consumed since I started school. Okay not lack, but severely decreased amount. Which is a good and a bad thing. [...]