This past weekend was the annual ‘Eat Vancouver’ trade show, put on by the Food Network – I hadn’t been to it before, but we were all of course highly encouraged to go. Plus, two of my favorite Food Network personalities were appearing on the live stage – Anna Olson (pastry chef extraordinaire, her shows include Fresh and Sugar) and Bob Blumer (Surreal Gourmet and Glutton for Punishment). Now I’m not sure if you guys have both of these people on your Food Network…ours has some US shows and some Canadian ones.
Sorry for the lack of postings – the stress level and work load have been increasing significantly. It is almost as if weeks 1-5 were an ‘easing into it’ pace, and now with midterms over, BAM! Up goes the work load!! Every class has big term projects due…and several of those are group projects (which are of course much more work than individual projects since you have the omnipresent lazyass-partner factor). So yeah, the workload is huge. I won’t bore you with the details of our papers and presentations.
It sounds like you guys were hoping for a real ‘official’ winner….I wish that were the case to find the best ever type of chocolate. I was actually doing a comparison between the different levels of cocoa solids (the 70%, 85% and get this 99%) types. I actually really like the 85%. The more cocoa solids, the better. Haven’t tried the 99% though, just found it yesterday and at $4/bar my class gets to be the guinea pig on that one, I’ll just sample it at the same time they do.
I’m doing a presentation to one of my classes next week on chocolate – we’re doing a blind tasting of 6 different varieties, so I need to know what I’m talking about. Who said homework is a bad thing?
You’ve been asking, so here’s my ode to culinary school leftovers. Or more appropriately, my eulogy for our leftovers. Why? Because we throw them out. Every. Last. Drop.