Matt Giorno                                                                           Food in general   I like food, after getting my tonsils out, I appreciate food even more. I couldn’t eat for more than a week, it was tough. I missed all of the foods that I normally ate. It just comes to show of how much I rely on food; it’s amazing of how much you miss food. But I can finally start eating normally again, It was a tough road but I think it’s almost over. The foods that I appreciate more than ever are meats which I love, when I was going through my tough time I couldn’t eat meat and it was tough because thinking about meat and other foods as well, it was tough but finally I can start eating meat again, and I really appreciate meat more than ever and foods in general and how important food is my well being and just plainly how much that I have missed over my sickness after getting my tonsils out. It was tough but I am almost better and I know in about a week I will be able to eat normally again an I know after getting my tonsils, I appreciate food more than ever.

I have recently discovered a recipe online that I’m determined to try. I was browsing around when I saw a cake that would look incredible if I could successfully make it. The cake has fading pink layers on the inside, moving from dark to light. On the outside, frosted to perfection, were rows of spirals that faded perfectly from the bottom up, corresponding with the inside. This cake seemed to be an amazing surprise. From the outside, it seems to be a pretty, well-frosted cake. However, when you cut a slice for your guests, a matching and professionally looking interior will be such a pleasant surprise. I haven’t had the chance to attempt this challenge, but I’ll be sure to report back with the disastrous details or if I’m lucky, pictures of a success.


-Allie H.

Wyatt Depuy

Mrs. Hoagland

Culinary II Period 3

Blog 4

The dinner table is a place for sharing your day’s adventures, talking about the sports game you played, and just spending time with the family. But what some people seem to look past is the true beauty of the food they consume.  Making dinner much more than throwing things on a plate and into the microwave, each dish needs to be sculpted. Chefs are artists in the kitchen and the pencil is each and every ingredient. To truly enjoy the food, one needs to respect the thought and effort put into every inch of the dish. In this country, we have lost the value to food. Thousands of years ago, a man would kill an animal to feed the village and they would celebrate. Distribute portions so carefully and thank the earth for its gifts. Now we each fast food to save time and stay in the car. This would be like looking at an art museum through the computer screen instead of going and seeing it with your own eyes.  Millions of people devote their lives to perfect each and every little aspect of the menu just to please us. The earth provides us with plentiful food and over thousands of years we have learned to bring out the beauty of such presents, yet now they are lost. Few really respect what has been given to us and more need to do so.  A dish is more than something to quickly scrap up in minutes, it needs care and effort to bring out the elegance it can bring. Food has the power to fulfill our hunger and serve as one of the most important and beautiful pieces of artwork given to us.

A couple of days ago, Gabby and I were very hungry. So… we decided to make Mac and Cheese. We checked the cabinet as a last resort for a box of Annie’s, but there were none. So we racked our brains for the recipe from class. Only this time it came out better then in class. When we followed the recipe in class, we did not wait for the rue to thicken before we put in the cheese. We realized our mistake and corrected it the second time over. Once the rue had thickened, we put in the cheese. We used mozzarella, parmagiano reggiano, swiss, and cream cheese. We also added lots of salt and pepper and a pinch of dried basil leaves to make the mac attack taste amazing. The mozzarella made the sauce really stringy and gooey. The parmagiano reggiano gave it sharpness. And the cream cheese made it super creamy and delicious. The swiss cheese was just there because I couldn’t find any chedder and we definitely needed more cheese.

The whole combination was so good that Gabby couldn’t help herself but eat the extra with a spoon. To top off the delectable mixture, we combined breadcrumbs and butter and crumbled it on top. The mac attack was put in the oven for about 15 minutes, until it was golden brown and super gooey.  We took it out of the oven and scarfed it down.

           

This weekend was a good weekend of food for me. For my dads birthday my family went to the cheesecake factory and we got a bunch of food. Appetizers consisted of chips and guacamole, corn dogs, and mini tacos, and I had a filet mignon as my main meal! The kitchen there is so big and I always wonder how they have such a gigantic menu with such variety and How all the food is such good quality. There's diners out there that have big menus but the quality of the food is nowhere near the cheesecake factory! The steak was delicious served with crispy fries. Finally to top off the meal came a nice Oreo cheesecake for desert with a carmel cappuccino. I couldn't finish It since I was so full from all the appetizers and my steak, but it was a great meal. The following night I went to peach wave and basically every topping they provide, with a mix of cookies and cream and peanut butter frozen yogurt. Those two days were quite a great experience of food for me.

Sorry to whomever s reading this I do not know how to add a title to my post., anyways you ever get one of those late night cravings for food that seem to be more intense than any other craving you’ve ever had? Because I do every night and that usually leaves me with a bowl….or two of mac and cheese in me. I eat mac and cheese everyday of my life, it’s what I know best and the sad thing is that it really is what I know best. Trust me; I make a mean bowl of mac. Anyways as you all know we had break just the other weak and I thought it would be a good Idea to have some friends over. They are Phill and Devin who thoroughly enjoy food as much as I do. Upon the arrival of 1 O’clock the cravings sprung upon us and we had some sort of an epiphany, that being to make Ramen. So we gathered our materials and went to work. When the moment came to add the flavoring, a life changing thought struck me. “Why not strain the water and add milk and butter just like mac and cheese” I thought to myself. And so I did, then six Ramen Packets, a stick of butter and X amount of milk later, we had ourselves a masterpiece. Ramen is a great invention itself, but this new twist created a sensation my taste buds could not resist. The only down side to this whole operation is that it was all gone in a matter of minutes. Christian M

This past week I have been spending a lot of my time with one of my best friends since his grandfather was in really critical condition and his parents were in Florida. A common bond that we have is through cooking. On Monday we made Tuna rolls (sushi) and a salad with mandarin oranges, dried cranberries, chopped pecans, and balsamic vinegar. Wednesday night we made this Shrimp thing that is one of his families traditions, that starts with a roux, then you add about two cups of heavy cream, and a lot of cooking sherry to taste. After that cooks down add in the shrimp, give it about 30 seconds and you're done! Then last night (Friday) was pizza night for all our friends. Nick helped me make the dough: one packet of yeast, a tablespoon on honey, and 1 1/2 cups lukewarm water (proof it before adding dry ingredients) then add 3 tbsp olive oil, and about 4-5 cups of all-purpose flour just until it barely sticks to your finger. Let the dough rise for about two hours, beat it down, and start rolling. For toppings, we did a broccoli and bacon for Blake, a pulled pork for Katie, and smoked capricola for Nick. They all had a roasted garlic tomato sauce and mozzarella cheese. We all had a great night cooking and eating together! ~Georgia