Declaration of BA Specialization…

Hello Chef Fan’s, many of you may have noticed that I have been spending a lot of time on researching different beverages and how they interact with what we eat. I honestly think that no meal is complete without something to drink along side of it, but I’m not sold on the fact that it […]

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A Self Evaluation…

This is going to be a little bit different Chef Fan’s. This is my own self evaluation of how I did in my International Cuisine Class. The questions being asked were given to us on the first day of class to use as self-reflection, and I am using them to talk about my performance in […]

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Sake the Real Story

Hello Chef Fan’s! This week is the second to last week of Mod 5 and that means that it is final projects and papers week! Oh what fun right? Wrong! It’s not that the homework load is overwhelming it is just that you have to keep on top of it and that means taking a […]

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Gefilte Fish

Ingredients: 3.5-4lb’s Carp, Whitefish, and Pike, filleted and ground Cold water To just cover Salt To taste 1 Onions, peeled 1 medium carrot, peeled 2 Teaspoons sugar or to taste 1 small parsnip, chopped (optional) 3 to 4 large eggs Freshly ground pepper to taste 1/2 cup cold water (approximately) 1/3 cup matzah meal (approximately) […]

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India!

International Flavors: Asia and the Middle East India Questions taken from The New American Chef chapter on India Why is ginger often added to beans and lentils? Not only does ginger impart flavor it aids in digestion. As with a lot of herbs and spices the first use for most of them was as a […]

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This Post is Kosher

International Flavors: Asia and the Middle East Falafel Copies of the falafel reader are on reserve in the library office 1.       What are the origins of falafel? Falafel has been traced back to Egypt where it was first called Ta`amia, and was made by the Christian Copts of Egypt, who used it as a meat […]

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