- Nov 24, 2020
- Reaction score
- Pacific Northwest
That fried chicken looks scrumptious! 😋I am in the middle of my annual culinary learning and hands-on project. I will finish two cooking technique modules (meat, stock and sauce / seafood and desserts) from Thomas Keller, and hopefully, Baking classes from Joanne Chang.
It's now a bit like the story of 'JULIE & JULIA', and well, another kind of adventure.
Fried chicken (thighs, with bone, so lovely)
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Wiener Schnitzel (Veal, also delicious, but it's too pricy and not that worthy in my opinion)
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Hands-on that are waiting for next week include pan roasting duck breast, braised pork shoulder, oven roasted chicken, and maybe blow torch prime rib roast. They are not new to me, but it's always good to learn some advanced skills from a good chef.
At the meanwhile, I finished the second season of Star Trek: Strange New World with delight and satisfaction. DH and I both love this season, so we bought the DVDs. They did include agendas, but in a much much more pleasant and meaningful way.
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The weekly Veggie/Fruit bags were bought, too. We have enough fruits till the end of the month.
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Reading supermarket flyers is necessary for hunting goodies in the holiday season - different stores have their own amazing items. I used Apps, but there is also fun to page through those weekly colorful leaflets and do some comparisons.
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Bulk buying for those with heavy discount - some were sent into freezer (like bread) and some take time to slowly ripe.
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I also love my 'wish you grow back well' tray.
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@Branching Out The home-saved coriander seeds are germinated in the unheated greenhouse. If they were sowed indoors, it will be much quicker. I thought they might not make it after the last cold snap, but they are tougher than I thought. So, it works anyway.
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I have never heard of blow torch prime rib roast! Is it super raw inside!?