http://www.texasbrew.com http://www.vidhead.com

Monday, December 26, 2011

No longer going to TSTC Culinary

Why? because we finished, our first class is done and the second class is about to start after the new year. I want to say good luck to all the new students and instructors, it has been a long trip and I am glad it is over.

I am not one to enjoy school but I for the most part enjoyed this one.

Monday, October 3, 2011

Wine tasting class with real bad uncorrected grammar and spelling.

Rhone region is the most consumer friendly region.
Hungry's only wine is the Tokaji.
Spain-fusion of foods, sherry-many regions but one stands out is Northern Portagal.
Loire valley-muscadet, sancerne.
Champagne- bordeaux:
Graves
Sauternes
Margaux
Wine tasting:
Pinot noir-has a cherry notes
3 October
Cotes d Rhone (slopes of rhone) 60% granach 40% syrah.  Easy drinking, not too intrusive. Cherries, oak, slightly musty.

Bordeaux/medoc(Northern Bordeaux) blend 06- long legs, slight spice, cherry/plums, not too acidic slightly sweet yet dry finish.

07 Tuscan (super tuscan) 90% sangiovese, 10%, Merlot. very fruity, very nice.

Zinfandel-aka primitivo in Italy. old vine. Nicely balanced, very berry hints, with some vanilla and cherry.  Long legs. 14.5 abv.

White wine:

Pinion Greagio, butterscotch, musty. Not my favorite. Pears perry flavor without the sweetness.

Sauvignon blanc: madavoie (robert) vineyard fuma blanc grapes. Madaovie put their own label on their grapes. Good with most white sauces and some light red sauces. Really good with valoutie sauce. Granny smith apples.

Chardonnay: every common all over the world due to the hardness to the grapes. Org. From burgundy area. Tropical fruits light fruits. Same area they make champagne with pinot noir grapes. Good for light sauces and deglasing.  oly fish, pasta, etc.

Riesling;
Piesporter, light citrus, best white so far. Mostly from germany and france. Al sais.
Australian Rieslings are different styles and flavors. Germany riesling generally sweet to cut the strong flavors of sausages etc. Oz. styles are very dry and mineral flavors.

Moscato: sparkling wine with a grapefruit note. Sweet and fruity.
Late harvest.

Japanese

Su meshi~ prepared sushi rice
Nori ~seaweed but it is actual alge
Gari ~pickled ginger
Nagiri ~hand formed with a piece of fish on top.
Maki sushi ~general term for rolled sushi
Hosomaki~ thin roll
Futomaki~ big roll
Uramaki ~inside out, California rolls is an example.
Temaki ~rolled by hand in a cone shape.
Gunkan ~battleship.
Surimi ~crab sticks
Chiriash sushi ~ scattered sushi.

Buckwheat noodles and dipping sauce.
Cold somen noodles
Seaweed salad
Cucumber salad

Sushi rice rinse 3 times, and let it dry (so the correct amount of water is used) equal amounts of water and rice.

South asia

India, pakistan, nepal, bangladesh,

Rice, yogurt,(raita)(savory or spicy yogurt. Naan, curry, pigeon peas, lentils, dall (yellow split peas), chutney, andoori means bbq. Rub, sauce, wet bbq.

Curry is a sauce, or gravy. Curry leaf looks like a bay leaf and is used like a bay leaf to give you a base note in flavor.

Rice Eryn
Raita Rob
Chutney Eryn
Tandoori Heather and Wendy
Saag paneer Heather
Vindaloo must be spicy Rob
Curry Wendy

Monday, September 5, 2011

Work

A lot of stuff has been going on with work and school, I had to be chef for our luncheon a couple of weeks ago and it went of fairly well. I need to learn how to delegate better and be more organized. I don't think the customers knew of the hiccup in the prep line but we got it out.
This past week we had advanced pastry class, all week we worked on different items that led to making a wedding cake. my team mate Heather and I are quite pleased with how it turned out.
We also made lovely poached pears. I brought some prickly pears and made a simple sugar with it as you can see in the picture it really made it stand out.

Chef Sandy was in charge of this week and I think we wore him out.

The onion gang.

Tuesday, August 9, 2011

Hospitality supervision:

Supervisor obligations are to the owners, customers, employees. server or hospitality training can run up to 2 to 3 thousand dollars per person to train so take care of your employees and they will take care if you.

First line supervisor manages hourly workers.
Working supervisors
Nonexempt employees -hourly wages
Exempt employees , salaried

Go over organizational chart which would include chain of command.
Always go through the chain of command.

Go over functions of management.

Scientific management, look up fredrick taylor, go back to making happy employees.

27 july

Confit terrine
Braun
Rillette
Liver terrine (shredded liver)
1Item of choice


North African cuisine

Today we made:
Harisa
Rash al Hanut
Preserved lemons
Chermoula
Harira
Carrot salad
Tunisiam Couscous
Hummis bill hanad murazzad
Chicken Taqine
Morocan fish stew






Sunday, August 7, 2011

Bocuse d' Or

It's been a stressful couple of weeks prepping for the Bocuse d' Or. We were randomly given partners and I drew Max. We had to prep a menu using two proteins, two beg, a sauce and a pastry. We also had to make a menu in the style of an actual restaurant.
We did ok in our eyes but we are not sure how well we did until Monday.

The Dates were overcooked and I didn't get much cheese out of them. First time I mess up the dates it had to be for validation. lol The Dark Chocolate balsamic caviar turned out well and fun to make.

The rest turned out pretty well I think. It was at least tasty. After looking at the pictures I see a couple of things that we are going to get gigged on. Hopefully we passed.

Monday, July 25, 2011

Nutritional Info

My fitness pal
June 28, 2011
Foods Calories Carbs Fat Protein Cholest Sodium Sugars Fiber
Breakfast
Cliff Bar - Chocolate Chip, 1 bar 240 44g 5g 10g 0mg 150mg 23g 5g
Cliff Bar - Crunchy Peanut Butter, 1 bar (68g) 240 41g 6g 11g 0mg 240mg 21g 5g
Banana - Banana, 1 banana (126 g) 120 27g 0g 1g 0mg 0mg 14g 3g
Lunch
Appetite - Deli-Style Pastrami and Swiss on Rye Sandwich, 1 Sandwich 395 46g 12g 23g 0mg 2mg 5g 6g
Pop's - French Fries Medium, 1 serving 380 48g 19g 4g 0mg 270mg 0g 5g
Dinner
Generic - Cheese Pizza Slice, 4 Slice 1,200 104g 40g 42g 84mg 1,848mg 12g 6g
Snacks
Nutter Butter - Sandwich Cookies, 6 cookies 390 57g 18g 6g 0mg 315mg 24g 0g
TOTAL: 2,965 367g 100g 97g 84mg 2,825mg 99g 30g
June 29, 2011
Foods Calories Carbs Fat Protein Cholest Sodium Sugars Fiber
Breakfast
Cliff Bar - Chocolate Chip, 1 bar 240 44g 5g 10g 0mg 150mg 23g 5g
Costco- Kirkland - Chocolate Weight Loss Shake, 1 Can 230 44g 2g 10g 0mg 360mg 38g 4g
Lunch
Generic - Turkey Burger on Whole Wheat Bun, 1 Burger 370 29g 8g 17g 59mg 340mg 0g 4g
Snacks
Nutter Butter - Sandwich Cookies, 4 cookies 260 38g 12g 4g 0mg 210mg 16g 0g
Clif Bar - Carrot Cake, 1 bar 240 45g 4g 9g 0mg 160mg 26g 5g
TOTAL: 1,340 200g 31g 50g 59mg 1,220mg 103g 18g
June 30, 2011
Foods Calories Carbs Fat Protein Cholest Sodium Sugars Fiber
Breakfast
Cliff Bar - Chocolate Chip, 1 bar 240 44g 5g 10g 0mg 150mg 23g 5g
Banana - Banana, 1 banana (126 g) 120 27g 0g 1g 0mg 0mg 14g 3g
Lunch
Cliff Bar - Crunchy Peanut Butter, 1 bar (68g) 250 41g 6g 11g 0mg 240mg 21g 5g
Dinner
Generic - Broccoli Quiche, 0.668 of pie 800 86g 100g 64g 712mg 3,432mg 25g 9g
Snacks
Cheerios Honey Nut - 2 Cups With 1 Cup 2% Milk, 4 cups 680 141g 18g 27g 40mg 1,054mg 72g 11g
TOTAL: 2,090 339g 129g 113g 752mg 4,876mg 155g 33g
July 1, 2011
Foods Calories Carbs Fat Protein Cholest Sodium Sugars Fiber
Breakfast
Homemade - Breakfast Burrito - Egg, Cheese, Potato, Bacon, 1 whole 360 37g 13g 33g 361mg 750mg 3g 5g
Lunch
Mcdonald's - Big Mac Meal With Fries and Coke, 1 meal 1,130 151g 48g 29g 75mg 1,320mg 67g 8g
Dinner
Generic - Cheese Pizza Slice, 5 Slice 1,500 130g 51g 53g 105mg 2,310mg 15g 8g
Snacks
Cheerios Honey Nut - 2 Cups With 1 Cup 2% Milk, 4 cups 680 141g 18g 27g 40mg 1,054mg 72g 11g
TOTAL: 3,670 459g 130g 142g 581mg 5,434mg 157g 32g
July 2, 2011
Foods Calories Carbs Fat Protein Cholest Sodium Sugars Fiber
Breakfast
Generic - Fried Egg & Cheese Sandwich (Homemade), 2 sandwich 590 54g 24g 22g 406mg 900mg 5g 0g
Dinner
Greek Gyro - Lamb With Cucumber Yogurt Sauce, Lettuce, Onion and Tomatoes In A Pita, 1 Pita 415 32g 22g 22g 67mg 299mg 0g 1g
Homemade - French Fried Potatoes, 6 oz 260 31g 8g 3g 0mg 266mg 0g 3g
TOTAL: 1,265 117g 54g 47g 473mg 1,465mg 5g 4g
July 3, 2011
Foods Calories Carbs Fat Protein Cholest Sodium Sugars Fiber
Breakfast
Homemade - Breakfast Burrito - Egg, Cheese, Potato, Bacon, 1 whole 360 37g 13g 33g 361mg 750mg 3g 5g
Lunch
Fresh Fruit - Watermelon , 160 oz 920 240g 0g 20g 0mg 40mg 200g 20g
Dinner
Rib Eye - Rib Eye Steak Boneless, 10 oz 1,100 0g 4g 17g 43mg 35mg 0g 0g
Home Made - Green Beans (Frozen) W/ Bacon (4 Strips) and Onion (Med) , 1 Cup 66 9g 1g 0g 0mg 0mg 0g 0g
Breyers - French Vanilla Ice Cream, 1 cup 100 28g 14g 6g 90mg 70mg 28g 0g
Snacks
Generic - Manchego-Stuffed Dates Wrapped In Bacon (Tapas), 6 bacon wrapped dates 651 111g 21g 15g 51mg 270mg 96g 9g
TOTAL: 3,197 425g 53g 91g 545mg 1,165mg 327g 34g
July 4, 2011
Foods Calories Carbs Fat Protein Cholest Sodium Sugars Fiber
Breakfast
Heartland Granola Cereal - Granola (Origninal), 1 cup 480 80g 12g 12g 0mg 260mg 26g 8g
Dinner
Changjong - Bulgogie Marinade, 40 g 60 14g 0g 1g 0mg 650mg 14g 0g
Ny Strip Steak - 6 oz, 6 oz 240 0g 9g 50g 109mg 102mg 0g 0g
Snacks
Cheerios Honey Nut - 2 Cups With 1 Cup 2% Milk, 4 cups 680 141g 18g 27g 40mg 1,054mg 72g 11g
TOTAL: 1,460 235g 39g 90g 149mg 2,066mg 112g 19g
July 21, 2011
Foods Calories Carbs Fat Protein Cholest Sodium Sugars Fiber
Breakfast
Cliff Bar - Crunchy Peanut Butter, 1 bar (68g) 240 41g 6g 11g 0mg 240mg 21g 5g
Cliff Bar - Chocolate Chip, 1 bar 240 44g 5g 10g 0mg 150mg 23g 5g
Equate (Walmart) - Ultra Weight Loss Shake- Chocolate (Correct Off Label 5-12-11), 1 can (11oz) 180 24g 5g 10g 5mg 220mg 17g 5g
TOTAL: 660 109g 16g 31g 5mg 610mg 61g 15g
July 22, 2011
Foods Calories Carbs Fat Protein Cholest Sodium Sugars Fiber
Breakfast
Equate (Walmart) - Ultra Weight Loss Shake- Chocolate (Correct Off Label 5-12-11), 1 can (11oz) 180 24g 5g 10g 5mg 220mg 17g 5g
Cliff Bar - Chocolate Chip, 2 bar 480 88g 9g 20g 0mg 300mg 46g 10g
Homemade - Breakfast Burrito - Egg, Cheese, Potato, Bacon, 1 whole 360 37g 13g 33g 361mg 750mg 3g 5g
Lunch
Homemade - Lasagna- Beef, Ricotta, Sauce, Mozzerella, 2 piece 1,042 94g 20g 88g 0mg 0mg 0g 8g
Snacks
Homemade - Banana Bread Pudding, 1 recipe (127 g) 1,784 359g 18g 48g 210mg 2,096mg 144g 24g
TOTAL: 3,846 602g 65g 199g 576mg 3,366mg 210g 52g
July 23, 2011
Foods Calories Carbs Fat Protein Cholest Sodium Sugars Fiber
Breakfast
Tommy's - Breakfast Burrito: 2 Eggs - Cheese - Ham - Tortilla, 2 Whole Burrito 1,300 54g 26g 60g 70mg 1,500mg 6g 6g
Tommy's - Breakfast Burrito: 2 Eggs - Cheese - Ham - Tortilla, 2 Whole Burrito 1,300 54g 26g 60g 70mg 1,500mg 6g 6g
Lunch
Homemade - Peanut Butter and Jelly Sandwich on Whole Wheat Bread, 2 sandwich 1,000 168g 36g 60g 0mg 1,560mg 76g 32g
Dinner
Amy's - Southern Meal with Cornbread & Beans, 15 oz 510 80g 15g 18g 38mg 1,170mg 17g 12g
Snacks
Coke - 20 oz Bottle, 1 bottle 240 65g 0g 0g 0mg 75mg 65g 0g
Cheerios Honey Nut - 2 Cups With 1 Cup 2% Milk, 4 cups 680 141g 18g 27g 40mg 1,054mg 72g 11g
TOTAL: 5,030 562g 121g 225g 218mg 6,859mg 242g 67g
July 24, 2011
Foods Calories Carbs Fat Protein Cholest Sodium Sugars Fiber
Breakfast
General Mills Cereal - Honey Nut Chex*, 1 cup 160 37g 1g 3g 0mg 267mg 12g 1g
Equate (Walmart) - Ultra Weight Loss Shake- Chocolate (Correct Off Label 5-12-11), 1 can (11oz) 180 24g 5g 10g 5mg 220mg 17g 5g
Lunch
Homemade - Chicken Salad Sandwich Filling, 4 oz 270 30g 18g 20g 30mg 440mg 0g 0g
Dinner
Beef - Ground, 85% lean meat / 15% fat, patty, cooked, broiled (hamburger), 4 serving ( 3 oz ) 850 0g 53g 88g 306mg 245mg 0g 0g
Great Value - Tator Tots, 20 tots 320 40g 16g 4g 0mg 660mg 0g 4g
Snacks
Cheerios Honey Nut - 2 Cups With 1 Cup 2% Milk, 4 cups 680 141g 18g 27g 40mg 1,054mg 72g 11g
Coke - 20 oz Bottle, 1 bottle 240 65g 0g 0g 0mg 75mg 65g 0g
TOTAL: 2,700 337g 111g 152g 381mg 2,961mg 166g 21g

Monday, July 11, 2011

Healthy cuisine 4

Risk factors: Cigarettes, high cholesterol, high blood pressure, physical inactivity, obesity, diabetes, increase age, male agree, family history, drinking.

Metabolic syndrome: abdominal obesity, high triglycerides, reduced HDL, elevated fasting glucose, raised blood pressure.

Coronary great disease, CHD damage fire to the narrowing and blockage,

Stroke: damage to brain due from low blood flow our and arteries

LDL bad
HDL good

TLC diet; low saturated fat (less than 7% total calories) and less than 200 mg of saturated fats.

Need to know the food pyramid amounts for daily use.

BMI body mass index.

Healthy cuisine 3

Yesterday our team made quick kimchi, tofu sliders topped with kimchi, sobo noodles topped with squab and spaghetti squash with fresh tomato sauce. Kimchi was well liked, we forgot the bean sprouts for the sliders, piece out the squab instead of servingit whole. Don't cook these beets with the squash so it restrains the squash color. We incorporated beets in all our recipes

Chapter 9
A meal consists of 800 calories our less.35% our less.
Chapter 10
Marketing,
Today we made gluten free and lactose free items, Jake made a mayo yellow cake with candied bacon big winner, sobo noodles need work, Leray's pizza came out well, and so did his chocolate brownies. My creme brulee separated from the coconut milk chocolate silk pie was good and the gluten free crust came out nice and crispy. Over all it turned out well.

Learning to be a self sustaining chef

This is my new AP project, it is a 1200 liter "tote" which used to hold Hawaiian Punch concentrate. As you see here I paused to show that I am cutting the top of it off. The image below you can see where I had to add a support to hold the bottom up since the organization I acquired these tanks from cut a huge hole the full length of one side. probably to empty it quicker. I had to measure it just right so I could fit the fish tank done the narrow cellar stairwell.
I was able to bend the tank enough to get it in the cellar.
I then had to cut the top rung off of the top of the cage to house the main grow bed and then cut another row out so I could fit the metal cage down the stairs.

My metal stand left over from my homebrew store (we used to use this stand hold the barrels of malt extract) and it was almost the right size and I am happy with the construction. Thanks again Nick!

I did have to add a couple more supports as it wasn't wide enough.
I had to buy a pond liner for the grow bed and after sizing and cutting the plumbing screwed right down to the liner and sealed with silicone.

The next few images are of the lid and the plumbing I added.




You can see the plumbing coming up through the pond liner. At this point the lid is screwed tight to the bottom of the grow bed.


I now need to stop posting AP stuff and go back to studying for my test tomorrow. Here is a good site and found it while researching recipes.

Thursday, July 7, 2011

Healthy cuisine

On our salad with the dressing choose to use avacoda in the salad our the dressing.
Use wasabi in the potatoes and stock.
Use stock in the freekeh next time.brown the sweet potato fries more.
On the burger roast a tomato crush it and apply out to the outside of the burger then dry fry in the pan allow the tomato to take the brunt of the heat.

Healthy cuisine, week two

Calories
Calories from fat
Total fat
Cholesterol
Sodium carbs
Protein

Chapter 5:

Protein-learning objectives:
Structure of protein 9 essential 11 inessential
Polypeptides protein fragments ten our more
Animal foods are complete proteins
Plant foods are mostly incomplete usually have to be paired to make complete
(Study the slides)

PEM, protein energy, malnutrition mk
Kwashiokor
Marasmus

RDA .8 be/kg or .36 g/lb body weight
AMDR Acceptable, Macro-nutrient, Distribution, Range.

Chapter 6
13 vitamins
RAE-
Vitamin ADEK oil soluble. Rest is water based
UL upper level is two grams of vitamin C
Thiamin, riboflavin, niac.

Chapter 7
Need to know the major minerals. Calcium, chloride, magnesium, phosphorus, potassium, sodium, sulfer.
Trace minerals. Chromium, copper, fluoride, iodine, iron, manganese, molybdenum, selenium, zinc.

Wednesday, June 22, 2011

Notes: South America western side.


Notes:
Recipes:

Noquis.
Arepas
Tacu tacu
Salsa Criouax
Pulpo al oliva
Lomo saltado.
Chupe  de cauarones.
Buenels
Kuchen

Influences Spanish, German, French, Italian, Chinese, African.
Foods known for the area.
Terms:Aji  chili pepper
Cazuela  clay cooking  vessel
Chupe  stew
Mariscos   shellfish
Patacones  aka tostones   fried plantains
Lomito  loin typically pork
Quinoa high protein grain
Quesillos  little cheese, in Columbia. In Venezuela it is a type of flan dessert
Manioc starch yucca, cassava, tapoica.
Chifas Chinese restaurant
Chalufan  stirfry
Charqui  lama jerky
Guasacaca  avacado salad
Hallaca  tamale with different influences
Camarones  shrimp
Pulpo  octopus
Pescado  fish
Almejas clams

Notes: South America.

South America influences Afro

Carne Asada
Quiso de carne y pappas
Black beans and rice Eyrn more liquid
Red beans and rice Eryn more liquid so the starch will bind.
Ticos served family style I had to make and serve the tacos.
Tres  leche Eryn
Sacocho Wendy
Yucca frita Wendy
Ceviche Group fish was too big and inconsistent cuts, used the wrong chili powder.
Baleaela with mandatory black beans cheese egg
Refried beans

3:20-3:25 plate up.

Tuesday, June 21, 2011

Notes: Caribbean

Sofrito Eyrn make sure all items are cut the same  size. Flavor real good.
Picklese Rob
Coo Coo Wendy
MoJo Wendy  bad recipe.
Picadillo was well liked good that I used the coconut water instead of stock.
Alcaparrias Wendy  cook longer, good presentation with the banana leaf.
Jerk Chicken Wendy best of the day. Picklese next time.
Fish Tacos Rob watch presentation and drain out the day
Mangos red onion relish Eyrn
Pineapple red onion relish Eyrn
Dunkanoo Rob follow the recipe next time. Do not deep fry.
Arepas Eyrn
Beignets de banana Rob too heavy but it was from adding the egg too late. Good with the Mexico creme.





Thursday, June 16, 2011

Notes: Mexican cuisine

Corn tortallas turned out well
Tamales malfunction with the steamer and it didn't  make it to service.
Mole:  turned put pretty light  may need to use more or different chilis
Soup, chicken, squash blossoms. I would use stock but the recipe  called for water, it may of tasted better if I used al fresh squash blossoms instead of canned.
Empanodas use a stronger cheese next te
Carnitas Mark made the carnitas and of course it was outstanding.
Salsa same as yesterday.
Tikin xic (grilled fish) made with Annato paste, onions, peppers, wrapped In a banana leaf and cooked on the grill
Shrimp paste: next time use just smear (smaller amount)
Agua fresca (horchata) rice cinnamon almond next time use a cinnamon stick for garnish.

Notes: American regional Texas, southwest Rocky Mountain

Quesadillas, chili lamb shoulder,potato and Poblano  soup, chili, relanios,  raspberry chicken.

Texas, native American, Spanish, French, Mexico, southern cooking especially side dishes. Biggest influence in Texas of the rolling plains which brought ranching and cattle.  The Spaniards brought cattle which also brought mesquite trees.  Texas of cuisine is originated from a campfire, gave us chili, tortillas which was more like a gordia so the had to change it so it would last all day without breaking.  The differance between TexMex. Ranch style cuisine.  texmex has over 7,000 varieties  of chilies. Texmex is a fusion of Mexican cuisine and local ingredients. Burritos is not a Mexican dish.
Refritos is texmex not a Mexican dish, it is probably another campfire invention. Salsa is Mexican relish but Salsa  has changed and many different alternative ingredients are used and it is more of a texmex item.
Tamale is from the northern Mexico  but is probably  from the indigenous Indians from masa.
Fatajia orgfinally from the Rio Grand area which we couldn't  sell that piece of meat so ranchers would eat them.
Chili reonios is Texmex stuffed poblanios stuffed with cheese and corn
Spanish rice Mexican and Spanish not Texmex  usually served with pico.
Grown wild here is cumin, cilantro, anchos, chipotle.
Official dish of Texas is chili is from Texmex but changed to make what we have today.
Lot more sugar used in bbq sauce in Texas. The other sauces in the south use more vinegar and pork is used more than beef unlike Texas uses beef.
Italian food community in Houston like Fredericksburg has German food Community

Southwest cuisine is part of Co. Nevada, NM, Arizona, Nevada, Utah. Biggest influences  are indigenous. Spanish and hunters. Influenced  by game meats and native  dishes. Arizona is known  for the desert but the have a lot of rivers which include trout, and antelope.
Nevada one of the last places to populated of the whites. The food is mostly influenced be the indigenous.  Las Vegas grew due to the legality of gambling and whoring.  Big buffet town where that make it big but it is now dying due to the costs.  It is now becoming the culinary capitol of the world.  Celebrity chefs are moving to LAs Vegas. Sanation is a major issue with buffet so the public isn't into them anymore
Utah mormans brought a lot of root Veg. And the dutch oven from PA where John smith was kicked out of as well as Idaho and Missouri.
Santa Fe is known for the Navaho cuisine. Spanish had to adapt with the natives and they wanted to convert them. Old fruit water, Aqua fresca. Dandylion is used a lot original for dyes but the Spanish showed them the culinary aspects of it. Another wild herb is epazote and is used in a lot of Mexican cuisine. The natives didn't use it as a yfresh herb until the Spaniards showed them. Salasa verda  made with tomatllos. Quail is used a lot and the Spaniards showed them more ways to prepare. Pumpkins were a big crop. Corn squash and beans the trinity that is usually grown together as companion crops.  Green chili are grown all over the southwest.
Colorado rockies and the region has a lot of the same cusine  due to the big game animals.
Wyoming and Montana, known for their fish which includes black bass, trout, perch which grew well in the rivers. 
California cusine
Montana trout is king and the black bear big sky country
Wyoming is known for
Idaho is known for potatoes aka the gem state. Lots of berries in the northern part.

California especially southern part is influenced Mexico and even more by Spain,  there is also an Asian influence from the gold rush era. The earth in California is very nutrient rich due to the ancient volcanic soil so they found that everything grew well there in combination of weather. Since everything grew well the cusine reflects it. Alice waters brought the thought of only buying local.  Peta is trying to stop the eating of duck.  Grapes is the largest fruit grown and the next is Avacado is the next largest fruit which California grown and supplies 95 percent of united states uses. The desert area grows a lot of dates.
Cobb salad 1934 it was introduced.
Chipano is a fish stew made with tomato, usually make with the fodder parts nobody wanted, it has since everything changed and they use quality parts of meat.
Artichokes.  Sourdough  started with Louis Bourdine which was made by mistake due to the starter  sitting too long and it is usually made with grapes added to the starter. Green goddess salad  dressing invented by George Araliss anchoves
French dressings.

Menu for the day is:
Chili;  stop using French onion bowls.
Quacamle
Grilled quesadillas roasted peppers and casio
Fajaties needed to be cooked a little more they are a bit to rare.
Poblano  and potato soup peppers can use a better roast for more flavor use the grill instead of the propane torch.
Lamb shoulder with red chili pesto with pumpkin seeds,  lamb was good and is cooked just right the peppers mellowed out nice.
Chili relanios little more salt is needed.
Sopapillas; over worked the dough so they didn't poof up.
California Coppino; Raspberry chicken more cream is needed add more color and plating 
3:45 is plate up.

Notes: Front of the house service and Mozzarella from Serigo

Make sure that the tables are uniform, and make sure you don't place them to close and when choosing chairs make sure you choose one that will sit a wide range of body sizes.   Should leave napkins just in case of an accident. Wait until all people are finished before pre-busing so you don't make them feel rushed. Everyone's duty to fill ice, water other small duties are usually tasked out to one person but if it needs done do it. Pivot points are important so other servers know where or who gets what at any table. 
Modifiers are additional items on or off the plate.  So on your ticket make room for any modifcations.  cya when you take an order with kitchen and back wait staff. Teach servers the cook times. Today we have a guest chef showing us how to make mozzarella. Fresher the curd -lower temp mozzarella.


Friday, June 10, 2011

Florida and Caribbean, Louisiana cuisine.

Notes: Key lime pie, too close of a race but I think ours was the best and mark hates to bake.
You will see mostly black and red beans and not usually the white beans in the keys. Conch is a keys sea snale
Grouper is a large fish that is used in Caribbean cuisine, white flakey fish.
Corn and Jaciama  salad. We didn't  make.
Mojo's- wet maranade or rub. Used with fish and or pork.
Avacado aka alligator pear.
Corn custard came out too wet so it needs an extra egg and some flour next time. Adjusted.recipe.
Cuban pork with black beans made with a holy trinity. Pork loin. Combo cooking on the pork they liked all of ours about the same.
Rice and beans #2 close running tho.
Benites room temp. proofed did better the the one in the fridge, the one dough performed perfect the next day for breakfast.
Shrimp cervisa liked our presentation the most, #1 fav of C-Denise.
Etuffee I need to use stock instead of water and use the holy trinity next time.
Jumbilia  cook the rice with a everything instead of adding it afterwards. #1



Tuesday, June 7, 2011

Update 6 June 2011

I have been slacking on this blog since our trip to Dallas,  I will be keeping up with it from now on.



I wasn't at school on Monday and missed out on the North East but today we did Hawaii and the Pacific North West.
There are a lot of Asian influences to both areas, a lot of fusion with the native population and other nationalities. For Hawaii  we were tasked out to make a dipping sauces, Poke, Rice,

Malasada, Spam Musubi, and Spring rolls.
For the PNW we made Brussel sprouts, Carmelized Salmon, Chocolate flour-less cake,
with a coffee creme anglais.



Peas soup,


Pear hazelnut salad,

and Soba Noodle Salad.

Notes:
Good presentation, spam was seared just right and good presentation on the Musabi, Pea soup was good and the mint and crab came out just right, (will need to process the peas a little bit better as one of the chefs got some skin). Pear salad was good and the greens were tossed alone with the dressing and the toppings added later was well liked. Soba noodles were a little over cooked, asparagus could use a smaller cut but was cooked perfectly, Poke maybe a little smaller but but cook well. (I found it a bit salty but Chef coby said it was correct). Watch out for whole peppercorns in the food, May need to crush it further. Instead of filling up the plate with multiple portions of cake just go with one piece. Malasadas topped with a coconut milk glaze but it was a bit thin and the doughnuts should of given more time to proof. Over all my team did a great job.

Thursday, June 2, 2011

Notes: South America

Two land locked countries in South America, indigenous peoples didn't use any form of fat until Spain showed up in through 1500s. The produce of SA changed the way most of the world ate. Introduction of fats changed the way most natives ate as well. Then came the slave trade  and that also introduce other cuisine that was fused and change do to the wealth of produce.
Customers liked both of my items I made which were Flan, and the Brazilian blackbean soup topped with Mexican creame and lime.

Monday, May 30, 2011

time, research, school

I haven't had much time lately to post, we had a huge storm here a couple of weeks ago and I've been spending most of my time cleaning up, thank goodness the insurance has allotted us money to get a huge dumpster. I also have been researching for one part of my capstone project. I only have 6 months left to get it/them ready and I am sure it is going to take that long to complete. Math is still my biggest obstacle and I need to finish it up so I can focus my time on the capstones.

This week we are still in Europe and on Thursday we are going to take our test with a mystery basket. Should be interesting.

Tuesday, May 24, 2011

Ah Briton

There is something to be said about the food from that area, You will like it if you like your food cooked in some kind of fluid. It seems that most of the foods in the area you are either boiling or poaching. Yesterday we made Scotch eggs, Scones, Crumpets, Fish and Chips, Lemon Curd, Yorkshire pudding, and Chicken Tikka Masala. Of course it was all pretty tasty. I undercooked the eggs but I meant to do that and I am not a huge fan of a lot of sausage so I made it real thin. I will be making them for when family gets together. I can't wait to try it with quail eggs. Scones were right on, Lemon curd was perfect, crumpets were a bit thick due to the batter, Fish and Chips the batter was too salty so we added some sugar to the batter which in turn made it brown too much. Sugar can't change the salt, remember that. lol Chicken Tikka Masala was a little more spicy than I thought it would be but I do like the heat. Oh yeah we also made Shepard's pie. I think it is the first time I had an actual Shepherds pie without adding American flavors to it. It is still good comfort food and I had the left overs for Dinner. Today we are doing Espania, the sofrito is ready and waiting and EM is bringing some of her sofrito so it will be interesting to taste the difference. Today unlike yesterday I will try to remember to take pictures.

Sunday, May 22, 2011

13 Cooking methods

1. BAKING-Cook w/dry heat.
2. BOILING-Cook in rapidly bubbling liquid.
3. BRAISING- Food is first browned, and then cooked tightly covered in small amount of liquid for a lengthy time. Combination of steam and simmer.
4. BROILING- Cook food with an overhead heat source.
5. DEEP FRYING- Cook food submerged in hot liquid fat.
6. PAN FRYING- Cook w/moderate amount of oil/fat over med to high heat.
7. GRILLING- Cook with heat source beneath food.
8. POACHING-Cook food gently in flavored liquid @ about 160-180 degrees.
9. ROASTING- Surrounding a food with dry, heated air in a closed environment.
10. SAUTE- Cook food quickly in small amount of oil/fat in pan over direct heat.
11. SIMMER- Cook food gently in liquid @ about 185 degrees.
12. STEAM-Cook food on rack over boiling or simmering liquid in covered pan.
13. STEW-Cook food barely covered in liquid and simmered long time, covered pan.

Tuesday, May 17, 2011

Field Trip to Dallas

Over all the trip to Dallas was educational, The highlights for me were going to different restaurants the first being Chuy's
a Mexican restaurant chain out of Austin for tacos. We had the bar manager answer all our questions for our homework and he was very happy to do so. I have to say I like going to small franchises as they usually have well trained staff and very energetic. You can tell Chuy's is a fun place focused to the younger crowd but it is still family friendly. It is a busy atmosphere and surprisingly clean. Everything is reasonably priced and everyone seemed to the food. Elaine and I ordered and split the fish and shrimp tacos with re-fried beans and rice (I didn't like the rice) and like most Mexican places they supply you with a bowl of chips and what appeared to be fresh made salsa. Ok running out of time so I will have to post more on this later.

Thursday, May 12, 2011

lunch

Gourmandise cheese, white Italian bread, Jamon Serrano ham, Ramps, kalamara olives and article hummus.
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Tuesday, May 10, 2011

This week

A little French, German and Swedish Meatballs. Enjoyed this week as we made some European cuisine. I can't find my notes so I will post pictures.
I will get with my team to remind me.

Bri, who likes to make sure everything is clean.

Hypnotizing lobsters before their final swim.

Almost all my pictures came out as black images. This one came out and it was quite yummy and the wife loved the left overs of the Rouladen, and the Duck Cassoulet. This is all I have time for. I will post more soon.

Sunday, May 8, 2011

AP system

First test which was about 2 weeks ago
PH 7.8
High range PH unknown
Nitrites .50
Ammonia .5-1.0
I added filtered city water, approximately 50 gallons last night and I found my fish gasping this morning and there is a fishy smell coming from the tank. (That is why I added more water) Water is very cloudy and the algae could be blooming in the extra water. Reintroduced the air stone just in case it was low O2 in the tank since adding the 50 gallons. The return water is just above the fish water and it isn't being agitated enough. It appears the fish were getting enough O2 without the air stone and the natural cycle. An hour later they are not gasping. I am not sure what is causing the fishy smell but it seems to smell like the Tetra Cichlid fish food so it could be extra on the bottom of the tank and I could be over feeding them. Isn't that what the craw-fish are for? I just ordered some trap-door snails

and they are suppose to eat up what is left over from the craw-fish and fish waste.
Today's test 8 May 2011
PH 7.2
High range PH 7.4
Nitrites.25
Ammonia 3.0-4.0

AP system

First test which was about 2 weeks ago
PH 7.8
High range PH unknown
Nitrites .50
Ammonia .5-1.0
I added filtered city water, approximately 50 gallons last night and I found my fish gasping this morning and there is a fishy smell coming from the tank. (That is why I added more water) Water is very cloudy and the algae could be blooming in the extra water. Reintroduced the air stone just in case it was low O2 in the tank since adding the 50 gallons. The return water is just above the fish water and it isn't being agitated enough. It appears the fish were getting enough O2 without the air stone and the natural cycle. An hour later they are not gasping. I am not sure what is causing the fishy smell but it seems to smell like the Tetra Cichlid fish food so it could be extra on the bottom of the tank and I could be over feeding them. Isn't that what the craw-fish are for? I just ordered some trap-door snails

and they are suppose to eat up what is left over from the craw-fish and fish waste. I am thinking I need someway to clean the bottom of the tank as it looks pretty dirty and I am sure my worms would really enjoy it
Today's test
PH 7.2
High range PH 7.4
Nitrites.25
Ammonia 3.0-4.0