Sonic Screwdriver adventures and shenanigans
— Shared 1 week ago - reblog

Freakin haven’t posted in so freakin long

UPDATE: COOKING CLASS IS NO MORE :(

Passed Managerial Accounting with a flat out A which is GREAT.

Drowning in books and tea.

((I’m probably going to give up on this blog. I’m just… using it for the static pages haha))


— Shared 2 months ago - reblog
You wanna know how much food we make every class period? THIS MUCH.
Usually 2-4 recipes, 6 kitchens.
What’s shown is just one serving from each kitchen though (except for today’s halibut). Each recipe serves 2-4 people and wow. That’s a lot of food.
And this is why I DON’T eat lunch on tuesdays and thursdays :)

You wanna know how much food we make every class period? THIS MUCH.
Usually 2-4 recipes, 6 kitchens.
What’s shown is just one serving from each kitchen though (except for today’s halibut). Each recipe serves 2-4 people and wow. That’s a lot of food.
And this is why I DON’T eat lunch on tuesdays and thursdays :)


— Shared 2 months ago - reblog
Herb Cheese stuffed Chicken Breast with Risotto and Green Beans with Peppers
Fried Chicken
Grilled Chicken
Coq au Vin with Risotto and Green Beans with Peppers
30 Jan 2014
Another successful day at the Panda Kitchen Lab! We did our poultry and starch portion of the course. On tuesday, we butchered our chicken into the traditional 8-cut. Two each of the breasts, thighs, legs and wings. We cut one of the breasts into a special airline cut with a frenched bone for the stuffed chicken, and we left the thigh and leg together for the Coq au Vin. After our chicken butchery portion, we went ahead and did the starch. We cooked mashed potatoes, herb roasted potatoes, risotto and rice pilaf.
Then on thursday, we cooked the chicken that we cut up on tuesday! We cooked the stuff that you see above. It turned out reeeeeally good. Like crazy good. I WANT MORE. I went grocery shopping and tried to find fontana cheese, but it’s so hard to find. Like they don’t sell that cheese at any regular grocery store. Looks like I’ll have to find a specialty cheese shop to make my cheesy chicken!
Next week in our lab, tuesday we’re getting tested on chicken butchery, and then on thursday, we’re pretty much getting tested on the food that you see above :)
  1. Herb Cheese stuffed Chicken Breast with Risotto and Green Beans with Peppers
  2. Fried Chicken
  3. Grilled Chicken
  4. Coq au Vin with Risotto and Green Beans with Peppers

30 Jan 2014

Another successful day at the Panda Kitchen Lab! We did our poultry and starch portion of the course. On tuesday, we butchered our chicken into the traditional 8-cut. Two each of the breasts, thighs, legs and wings. We cut one of the breasts into a special airline cut with a frenched bone for the stuffed chicken, and we left the thigh and leg together for the Coq au Vin. After our chicken butchery portion, we went ahead and did the starch. We cooked mashed potatoes, herb roasted potatoes, risotto and rice pilaf.

Then on thursday, we cooked the chicken that we cut up on tuesday! We cooked the stuff that you see above. It turned out reeeeeally good. Like crazy good. I WANT MORE. I went grocery shopping and tried to find fontana cheese, but it’s so hard to find. Like they don’t sell that cheese at any regular grocery store. Looks like I’ll have to find a specialty cheese shop to make my cheesy chicken!

Next week in our lab, tuesday we’re getting tested on chicken butchery, and then on thursday, we’re pretty much getting tested on the food that you see above :)


— Shared 3 months ago - reblog
Oh my gosh I made a towel dog because it’s 1am and I miss Disney and I got bored and wow caffeine from tea is keeping me up this is not okay.

Oh my gosh I made a towel dog because it’s 1am and I miss Disney and I got bored and wow caffeine from tea is keeping me up this is not okay.


— Shared 3 months ago - reblog
You may have won the battle, but now you just have to win the war.
— Ryan.

— Shared 3 months ago - 1 note - reblog
Why yes, hello. This is me in my chef’s uniform THAT I LOVE SO MUCH. It’s actually really comfortable okay. And that’s my knife set that I love so much and wow this class is just great okay

Why yes, hello. This is me in my chef’s uniform THAT I LOVE SO MUCH.
It’s actually really comfortable okay.
And that’s my knife set that I love so much and wow this class is just great okay

me;

— Shared 3 months ago - reblog

POST #1

My name is Kyra and I’m currently enrolled in a class called Professional Cooking and oh that class is just great okay.
Here I’ll be posting all the dishes I’ve made because wow we make some pretty nice looking things.

Also why the potato? Because I legit bought a 5lb. bag of potatoes to practise my knife cuts. Practicum was on the 14th and I aced it with a 94%! Definitely ate at least 4lbs. Of potatoes over the weekend because potatoes are GREAT.


— Shared 3 months ago - reblog
Split pea soup, garnished with bacon
Boiled green beans with brunoise roasted red peppers
Ratatouille with chiffonade of basil
Steamed green beans with roasted almonds
My kitchen is amazing. We worked together really well and everything turned out perfectly!
When it came time to grading, Chef Brown actually took seconds of our split pea soup. He said that our soup was the perfect consistency and colour, and the taste was really nicely balanced as well. The garnish was a very nice touch. The beans, the bruinose was cut nicely, and both the beans had a nice crunch. He held our plate up saying that our toasted almonds were toasted to perfection (funny story, we actually burned our first batch of almonds haha). The ratatouille, he never really graded that? Even with the other kitchens. He just said that since it was a very heavy vegetable dish, it was supposed to have a lot of colour which we all had so it was good.
Tasting happened and Ryan, our TA, went straight to our dishes! He just.. kept eating oh it was GREAT. He said words of encouragement and then “You guys won this round. You got his attention and now all you have to do is keep it up." oh gosh he scared us a bit but WE CAN DO IT!
I am so honoured that I’m able to work with Chef Brown. He knows so much and if I ask him to help me out (especially with my knife cuts just a week ago) he was very enthusiastic! Ryan as well is very helpful. He tells us the basic information, like where to get what and the methods, but he also tells us the inside scoop of everything else. Like the tricks-of-the-trade since he’s taken this class before.
All in all, I think this class is going veeeery well for me! Crossing my fingers that I don’t cut or burn myself this quarter, and hoping that my kitchen works this well throughout the quarter!
  1. Split pea soup, garnished with bacon
  2. Boiled green beans with brunoise roasted red peppers
  3. Ratatouille with chiffonade of basil
  4. Steamed green beans with roasted almonds

My kitchen is amazing. We worked together really well and everything turned out perfectly!

When it came time to grading, Chef Brown actually took seconds of our split pea soup. He said that our soup was the perfect consistency and colour, and the taste was really nicely balanced as well. The garnish was a very nice touch. The beans, the bruinose was cut nicely, and both the beans had a nice crunch. He held our plate up saying that our toasted almonds were toasted to perfection (funny story, we actually burned our first batch of almonds haha). The ratatouille, he never really graded that? Even with the other kitchens. He just said that since it was a very heavy vegetable dish, it was supposed to have a lot of colour which we all had so it was good.

Tasting happened and Ryan, our TA, went straight to our dishes! He just.. kept eating oh it was GREAT. He said words of encouragement and then “You guys won this round. You got his attention and now all you have to do is keep it up." oh gosh he scared us a bit but WE CAN DO IT!

I am so honoured that I’m able to work with Chef Brown. He knows so much and if I ask him to help me out (especially with my knife cuts just a week ago) he was very enthusiastic! Ryan as well is very helpful. He tells us the basic information, like where to get what and the methods, but he also tells us the inside scoop of everything else. Like the tricks-of-the-trade since he’s taken this class before.

All in all, I think this class is going veeeery well for me! Crossing my fingers that I don’t cut or burn myself this quarter, and hoping that my kitchen works this well throughout the quarter!