sherribabee

NY - Honeycrisp Incredibly juicy with a perfect sweet-tart flavor.

Things that sound dirty...

No, you are not wrong. I don't care much for it, unless it's melted and I have pretzels to dip into it.

No milk, no sugar in my coffee, thanks. Unless I go to Starbuck's (can't help it, there's one in my building), where for $5, I feel the need to make it more of a dessert than a coffee, so I load up on the soy milk and hazelnut syrup. My tastes have changed about quite a few foods: fish, feta cheese, goat cheese, even red wine. I just kept trying them in different ways until I developed a taste for them. I'm still working on seaweed, anise, dark chocolate and rye bread.

Well, candy preferences aside...convincing arguments have been made both ways. But the truth probably lies closer to freak. Hey! Then again, you're probably right. Shhhhhhhhhh.

*shrug* I dunno. I asked about them, and was told that students simply are not allowed to wear them. I didn't harp on the issue, as I had so many other things I wanted to ask. I feel like calling up and asking, as it would be nice to know why clogs aren't acceptable. Ask them! It seems rather like that scene in Austin Powers when Dr. Evil says: "OK. Now I'm going to give some arbitrary orders. You . . . go stand over there," etc. *snicker*

Well, candy preferences aside...convincing arguments have been made both ways.

*shrug* I dunno. I asked about them, and was told that students simply are not allowed to wear them. I didn't harp on the issue, as I had so many other things I wanted to ask. I feel like calling up and asking, as it would be nice to know why clogs aren't acceptable.

It's about half-and-half. I like cabbage. I like strong coffee. Don't care at all for beer, etc.

White chocolate is even worse than dark chocolate. *Gag*

I can't get past the bitterness of it to even attempt to enjoy the flavor. I keep trying it (in hopes that I'll find some I may like (has worked with many other foods I thought I dind't like)), but no luck so far. Anyone else?

Oreos with a bit of peanut butter spread on top. Or the newer variety with the mint cream inside. Girl Scout Thin Mints, frozen. Nilla Wafers, with an ice cold glass of whole milk.

Go to google, enter "gateau a la broche", click on "images" and then hit search. You'll get a nice variety of photos, and one even shows you the underside/inside of the cake. This would make for some wonderful centerpeices for a wedding or something!

Re: onions -- is it considered poor form to cut the onion into chunks and then just whack a few times with a food chopper? cuz that's the only way I can do it tear-free.

Oh man, be careful with that mandoline . . . them things scare me. Yup yup! I've slivered the heck out of my knuckles on more than one occasion with that scratch-a-frackin thing!

Good to know! When reading through the other threads about chef shoes and their various attributes, I kept reading "and you can throw them in the dishwasher" and was thinking to myself, I'm not sure whether to be impressed or disgusted by this.

Not ignorant at all (at least I don't think so, because I have no idea what the difference might be). I've been to bakeries in Germany, but never in Vienna (or a Viennese bakery in the US). I'd love to have your recommendation though, so I could at least try it out. Thanks!

Hooray! I think ultimately, it will be most beneficial for me to learn the chemisty and physics of cuisine. Down the road, it will be much easier to experiment and create my own unique recipes instead of being confined to existing recipes/methods. That, and I think my brain just works better that way. e.g. In high school, I had absolutely no grasp of basic algebra until I took a physics class and could actually understand the application and get the big picture.

Thanks. Yeah, I'm a huge question-asker. My mom swears my first word was "why". I just figured I'd move on to some more pressing questions I had during the interview. Speaking of asking questions, I just want to share this. I went to a book signing at Borders on Wednesday for Christopher Kimball's new book, The Kitchen Detective. During his talk, he mentioned that he had a lot of questions while he was in culinary school that his instructors could never answer (i.e. why do you add cream of tarter to egg whites when beating them?). He went on to talk about how important it is to fully understand the hows and whys of cooking/baking, because it will make everything easier to understand down the road. Anyhow, it just reinforced the idea of asking questions, which I'll certainly be doing a lot of in school. [Oh, and he does answer the egg whites question somewhere in his book (which I'm anxious to read through) -- something about proteins breaking down, re-structuring and bonding or something.]

I don't know, really. I stopped asking questions because I think I was irritating the admissions guy. *shrug* I imagine they set a guideline so the students who don't know much about what's approriate in a kitchen don't show up wearing sandals or something. I imagine if they said slip-ons were OK, some people would definitley show up in sandals os some other flimsy shoe. I've been in kitchens where this has happened. Crazy people! I just think it would be hlepful if they would provide a few examples of "suggested" or "appropriate" footwear or suggest a few brands or websites or SOMETHING. Maybe I'll call them and suggest they do this for students. Ah well, I have you wonderful people to help me out.

Thanks for the suggestion. This might be the best option for me -- relatively inexpensive, safe, comfy and they'll get me through school. Then I can hopefully buy the shoes of my choice.

Can anyone suggest a good German restaurant? I don't trust sites like citysearch to help me out any, I'd rather go on the advice of a real foodie! Also, any recommendations for a good German bakery? How I miss authentic bienenstich! Thanks!

When it comes to brownies, I like 'em with a few mini pepperminet patties baked into the middle. *drool* :9 (Where are drooling and lip-smacking icons when you need them?) I tend to prefer making a Texas sheet cake though, as it seems to be the perfect combination of gooey brownie and moist cake with a HEAVENLY fudgey icing. I can post the recipe if anyone would like it. I got it from the Cooking Light Annual Recipes 2001 (or maybe 2002, I can't remember, it's got a pink cover). Mmmmm...now I'm hungry. I think I may have to go home tonight and chocolatize.

I'll be starting soon at the FCI and we're required to have "black leather lace-up shoes". I asked the admissions people about clogs, slip-ons, etc. and got a resounding "no, no and no" in return. I've searched like a mad woman and just about all I can find are clogs. I did manage to find a pair that I think will work and be comfortable and safe -- Ecco Receptor Light ($79.95 at zappos.com). I just want to get as much info. as I can before I go fork over the ching. Do any of you wise folks have any recommendations/advice for me? Thank you SO much!

Thanks for the input. I've only used Splenda in my coffee, but my step-mom really likes to cook with it (she's only used the Splenda-specific recipes though). I don't think I'll bother, I was just looking for a way to cut a few calories out of my tasty desserts, but if it doesn't *work* like sugar and tastes weird, it's probably not worth it to experiment too much. OK, probably shouldn't get lazy and cancel my gym membership just yet.