NeroW

You would think with all the nude pics in National Geographic it would at least make the Top 20... Word.

I'm in, I think. Is there a place where I can camp? What's the weather like there at that time of year? I can't afford no stinkin' hotel. And who's with me on the tent front? Hotels are for Squares.

Dude, for me, it's cheap ass or nothing. In fact, I drink Carlo Rossi. My roommate calls it "Ghetto Broth." Nero, that's just another reason why we all worship at your Neroness! Now bring some of that jug shit down to my pig pickin' on the Chi-train! Saturday, October 11? I don't think I've ever planned anything that far in advance. OK, as of now, I'm in. Now I just have to convince Fresser that his "culinary road trip" should be to Raleigh, NC. The roomy expanse of his Cruiser's backseat can be filled with Jugs. Fresser? You like jugs, right?

Whats wrong w that one? Awbrig, you are hereby appointed as ambassador to Happy Hour. You get to make me believe there's nothing wrong with it.

Chef.

Hmm. Is "grilled cheese" acceptable? Toasted cheese?

Dude, for me, it's cheap ass or nothing. In fact, I drink Carlo Rossi. My roommate calls it "Ghetto Broth."

At least you noticed it was off. I probably would've drank it anyway, and another one after that, and then been like, "dude, what happened to my chicken stock cubes?"

Way to go, Nero. I'll bet nobody (or hardly anyone) got a 10 out of 10. Actually, no one did. Most of us got 8's. I think our Chef just writes numbers down, randomly. He did say I was doing better. Good enough for me. Thanks everyone for your tips and virtual support.

Good news: 8 out of 10 on the appearance of my cuts.

You crack me up.

Last night: Green lentils simmered with proscuitto di Parma, garlic, shallot, jalapeno, etc. Salmon, skin-on (I LOVE FISH SKIN), dusted with sea salt and cayenne pepper, crisped on the stove and finished in the oven. I intended to sauce it with a kind-of balsamic reduction, but I turned the balsamic to tar in the saucepan But it was delicious without it. Dessert was strawberries and raspberries in a Beaujolais sauce, served over Ben & Jerry Vanilla.

I love her.

Last night: Broke, tired, no groceries in house, braised garlic in butter (no EVOO ), fettucine, balsamico. Parmigiano-Reggiano, managed to grate some of my thumb into the cheese as well. Roommate brought home a chocolate-cherry cake from her mom's house. Tonight: Going grocery shopping and no school tomorrow. Yay! Two friends coming over: one is the boy in my culinary classes who doesn't know this yet, but he has a future as my personal chef. Let's see what he comes up with, hopefully I will have something more substantial to post tomorrow.

No, but have you met mine? Friday was a marathon session with a few friends . . . You might consider editing that. No way. I've got a reputation, damnit, and I hate to disappoint. OK, fine: Friday was a marathon DRINKING session with a few friends. Actually zilla, I left the burning up to one of my classmates, and he didn't disappoint. So much for them leftover steaks.

I hereby sprinkle competency fairy-dust on your knife hand. Any other cuts, or just the tourne? Thank you. My Chef sprinkled fairy dust on me in Friday's class . . . if by "fairy dust" you mean "a handful of flour." We've already done the competencies on our other cuts. He's put away the ruler. He was kind, though, and saved the tourne for the end of the semester.

No, but have you met mine? Friday was a marathon session with a few friends and NO food in my house. Ended up baking apple slices wrapped in bacon, and slicing up some leftover ribeyes. Remind me not to let the apple/bacon baking sheet sit in the sink overnight ever again.

Tourne competency rapidly approaching . . . much late-night semi-drunken cursing and throwing bits of potato off balcony . . . but if I do say so myself, I'm getting better. I have 2 more lbs. of potatoes to work through tomorrow, then I'm offering it up to God.

Well, who wouldn't? EDIT to say: and who are you calling a siren, loudmouth?

zilla, we're waiting . . . Hey, sometimes it translates into going forever and you eventually have to just agree to stop and get some sleep. Man, "agreeing to stop" is a waste of breath. Just fall asleep during.

Or Jinmyo, who uses a Chef's knife. I'd sever something if I tried that. Really Nice, Hanon "composed" finger-dexterity exercises for the piano. The name of the Hanon book I trained from is "The Virtuoso Pianist." It's the piano equivalent of the tourne cut. No Jinmyo, I've never seen Pepin cut tourne. I have a hard enough time watching my instructor do it without getting all bothered.

Drinks.

"Ha ha ha?" Why . . . I do believe she's laughing at us. A question for tourne-rs: how many times do you actually turn the potato (or whatever) upside-down and back around again when you tourne? When I first started doing it I flipped the thing around and around. Now I find myself doing it less.

Bell's Oberon.