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WiscoNole

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Everything posted by WiscoNole

  1. About 60% of Baking & Pastry students at the CIA are women. My guess is that the women tend to lean more towards opening bakeries and pastry shops of their own, while the men prefer the atmosphere of the kitchen. We had a few women from my Culinary Arts group transfer to Baking & Pastry because they physically couldn't handle the demands of service, whether they weren't fast enough or not strong enough or not coordinated enough. Men are generally more suited for demanding physical environments, and if you don't think so or are offended, compare women's athletics to mens. It's fact. I think it's the same when deciding whether to go into a high-stress, time based kitchen environment vs. opening a bakeshop.
  2. The sandwich is 3.29 here in upstate New York, and the CFA sandwich is 2.55 where I used to live down south (Tallahassee). So .74, close enough. I assume your prices are Canadian.
  3. And what a horrible attempt at a ripoff it is. Using Chick-fil-a as the control, since it's painfully obvious that this is nothing more than an effort to copy Chick-fil-a to a T, the McDonalds version is a joke. The seasoning is nothing close to that of Chick-fil-a, the chicken is not surprisingly of noticeably lower quality, the breading is "meh", and it's about 2/3 the size of a Chick-fil-a sandwich for $1 more. My favorite part of the whole thing is the commercial about the Southern Style Chicken Biscuit where they clearly say "homemade-tasting biscuit". Give me a #^%&ing break!
  4. #12 + bacon + hot peppers - cucumbers bag of jalapeno Jimmy Chips I can't tell you how many times I've ordered that after 2 AM...
  5. Does anyone know how I can contact David Thompson ("Thai Food")?
  6. ← LOL I'm dying over here!
  7. What's wrong with Ilan? Are you on the "saffron and paprika" bandwagon with Marcel?
  8. Cold soup with a savory ice cream garnish...the wheels are turning!
  9. There's certainly one way to find out.
  10. Just saw the first episode. Words cannot describe my hatred for the snobby fashion woman from Texas. Also, the black guy who won't shut up about his classical French training. Join the (huge) club. I'm definitely pulling for Adam.
  11. I would bet the farm that Dale didn't do that on purpose. He and Steph never had any problems (that we saw at least). Plus he made up for it pretty well.
  12. I just saw "Christina" in the halls here at the CIA. I use quotation marks because her jacket had a different name embroidered on it. Strange.
  13. WiscoNole

    Dinner! 2008

    Why'd you have to go and hide that beautifully browned hash-brown side?
  14. People actually do potato puree in a blender?
  15. Contrary to what the Food Network may tell you, protein does not caramelize. The sugar you added will caramelize and add a little color on it's own, but it has no bearing on the physical browning of the scallops themselves. Hearing this is a huuuuuuuuge pet peeve of mine. The browning of proteins is caused by the Maillard Reaction.
  16. Must be more of a European thing.
  17. Forgive me if it's been discussed and I missed it, but what are the best options for a smaller rice cooker? I fly solo so to speak so I would only need to make a cup at a time at most. Are there good IH 3 (or so) cup cookers?
  18. Interesting, thank you.
  19. I suppose I could've checked the official website...lol
  20. Kind of a weird question, I know...but if you open a Michelin guide, what do the stars look like? 5 points? 7? Do they look more like asterisks? Or are there no actual images of stars, just "3 Stars", "2 Stars", or "1 Star"? I ask because if they have an actual image I'd like to use it for a school project.
  21. Uniforms, books, and tools are about 1100.
  22. I don't understand how a meal can be challenging.
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