Food

[Jato]

[geoffbot]

Amazing Jato - rep'd.

[synequano]

Yakiniku....

[Henry Krinkle]

Made some Mexican chorizo last night.

If one looks closely one can see that I tend to underfill the casings. I find this is pretty easy to fix, whereas overstuffed is much harder to fix. I'd rather err on the side of wasting a few inches of casing rather than have everything burst.


Once they are made into individual sausages and cut apart, they are nicely filled.

[geoffbot]

Made some Mexican chorizo last night.

If one looks closely one can see that I tend to underfill the casings. I find this is pretty easy to fix, whereas overstuffed is much harder to fix. I'd rather err on the side of wasting a few inches of casing rather than have everything burst.


Once they are made into individual sausages and cut apart, they are nicely filled.

I'm coming over. Put the kettle on.

[Henry Krinkle]

I'm coming over. Put the kettle on.

As I've told others, if you ever were in the neighbourhood, you'd be most welcome.

[Henry Krinkle]

Yay! It's the culinary school's graduating class black box challenge on Friday.

Here are the competing menus.

[geoffbot]

What's the black box challenge?

[Henry Krinkle]

The Culinary school hasa four year program. The final submission/ course work for the fourth year students is a challenge. The class is split into two teams, the chef instructors choose an array of ingredients, both proteins and sides, and then the two teams create their own menu and dishes based on those proteins and veg.

Then, and this is the most important part, I eat all the dishes. Other people get to eat them too. Then each diner ranks the dishes.

[Henry Krinkle]

Refrito especiales, Mexican chorizo, salsa fresca, cheese, guac, eggs and tortilla shell.