tag:blogger.com,1999:blog-8350722819769905763.post30370179894946955..comments2011-04-23T11:48:16.379-07:00Comments on Diary of a Wannabe Chef: Decadent CookingDiary of a Wannabe Chef - A Culinary Journey in SFhttp://www.blogger.com/profile/06016738747762693737noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8350722819769905763.post-52837207839285913062008-03-31T09:32:00.000-07:002008-03-31T09:32:00.000-07:00I could taste this meal by the time I reached the ...I could taste this meal by the time I reached the end of the article! Someday I will have time for classes like this. In the mean time, I will live vicariously through you, gleaning all the tips I'm able. (ie. salt mixes)<BR/>You're writing is tremendous! Until next time......carrot830https://www.blogger.com/profile/09886174521223037813noreply@blogger.comtag:blogger.com,1999:blog-8350722819769905763.post-2772937825168908962008-03-31T07:25:00.000-07:002008-03-31T07:25:00.000-07:00I had a great time cooking with you, Susan...yes o...I had a great time cooking with you, Susan...yes our cooking partners were a bit inexperienced and probably should have been in a more basic class like knife skills...Speaking of knife skills, the knife guru at Viking didn't want us to pick up our cuttings with the side of the knife to dump them in a bowl or pot...we had to use a scraper. So, there's another thing I learned...that scraping your knife like that to pick up what you have just chopped is detrimental to your knife-edge. I had never thought about that but it makes perfect sense...I thought the best recipe in that class was the souffle. I made it a couple of times since and it always turns out perfect.Osafphttps://www.blogger.com/profile/11470609483629233502noreply@blogger.com