Something Delicious

Nadeest · 11-14-2012, 05:36 AM

I cooked a northern Italian dish called Rice and Savoy Cabbage for my practical exam in my International Cuisine class. It was delicious, and with a few adaptations, is reasonably inexpensive to make. I substitute long grain white rice for the short grained rice and green cabbage for the Savoy cabbage, as these are much less expensive where I live. The most expensive parts of the dish are the butter, stock, and cheese that are needed.

Sun · 11-14-2012, 08:01 AM

Quote:

Originally Posted by Nadeest

I cooked a northern Italian dish called Rice and Savoy Cabbage for my practical exam in my International Cuisine class. It was delicious, and with a few adaptations, is reasonably inexpensive to make. I substitute long grain white rice for the short grained rice and green cabbage for the Savoy cabbage, as these are much less expensive where I live. The most expensive parts of the dish are the butter, stock, and cheese that are needed.

Welcome Nadeest. That dish sounds delicious. Then again I am a big fan of rice and cabbage. Where are you studying?

I hear that you all have a very cool food scene in your area.

Sun · 11-14-2012, 08:12 AM

Good Morning Foodies!

So what is on the menu for today?

I was just thinking about the thousands of egg white scrambles and omelettes that I made all summer long and recalling what some of my favorites are.

1. Egg whites, roasted red peppers (easy to make), spinach, red onion and feta (sometimes I add chopped turkey for extra protein boost)

2. Egg whites, diced tomato, caramelized onion, Greek olives, topped with avocado.

3. A customer favorite: Egg whites, roasted red peppers, caramelized onions, artichoke hearts, and provolone cheese omelette.

My busy season at work ended a few weeks ago and so now I can actually look at eggs again, for I while I wanted nothing to do with them. Egg overload.

ahk · 11-14-2012, 02:52 PM

Quote:

Originally Posted by Sun

Good Morning Foodies!

So what is on the menu for today?

I was just thinking about the thousands of egg white scrambles and omelettes that I made all summer long and recalling what some of my favorites are.

1. Egg whites, roasted red peppers (easy to make), spinach, red onion and feta (sometimes I add chopped turkey for extra protein boost)

2. Egg whites, diced tomato, caramelized onion, Greek olives, topped with avocado.

3. A customer favorite: Egg whites, roasted red peppers, caramelized onions, artichoke hearts, and provolone cheese omelette.

My busy season at work ended a few weeks ago and so now I can actually look at eggs again, for I while I wanted nothing to do with them. Egg overload.

I'm not to good at making omelette-- but I do enjoy making fritattas-- open faced omelette. These all sound good.

I am marinating some chicken filet(s) is balsamic, fresh rosemary, garlic, s/p -- to grill for salads and wraps. Other than that--

Pizza lately has been sounding good-- fresh dough, fresh pesto, olives, fresh mozz, roasted peppers, artichoke hearts -- mmm.

What is everyone's favourite toppings on a pizza?

Corkey · 11-14-2012, 03:18 PM

On today's menu
Chicken in orange juice with ancho chili and cilantro
Homemade salsa n chips.

Sun · 11-14-2012, 03:27 PM

Quote:

Originally Posted by Corkey

On today's menu
Chicken in orange juice with ancho chili and cilantro
Homemade salsa n chips.

Can you just FedEx me the leftovers?

Thanks.

That sounds like a nice meal to me. Are you doing any rice?

I still have to make Sofrito...I am so behind this week and its only Wed.

Corkey · 11-14-2012, 03:37 PM

Quote:

Originally Posted by Sun

Can you just FedEx me the leftovers?

Thanks.

That sounds like a nice meal to me. Are you doing any rice?

I still have to make Sofrito...I am so behind this week and its only Wed.

No no rice, trying not to carb overload... what left overs

Sun · 11-14-2012, 03:25 PM

Quote:

Originally Posted by ahk

I'm not to good at making omelette-- but I do enjoy making fritattas-- open faced omelette. These all sound good.

I am marinating some chicken filet(s) is balsamic, fresh rosemary, garlic, s/p -- to grill for salads and wraps. Other than that--

Pizza lately has been sounding good-- fresh dough, fresh pesto, olives, fresh mozz, roasted peppers, artichoke hearts -- mmm.

What is everyone's favourite toppings on a pizza?

First I am coming to your place for dinner then flying out to see Corkey so he can feed me. lol

Your chicken sounds awesome.

Pizza, I like what you have there. Artichoke hearts, roasted reds and fresh mozz are my favorite toppings. Sometimes I like a Hawaiian pizza.
Grilled eggplant is another good topping.

Ok now I am hungry.

Nadeest · 11-14-2012, 08:35 PM

I am studying Culinary Arts at Houston Community College. I've got one more class left before I get my AAS degree in that. I will be taking that next semester, along with some more baking classes.

Sun · 11-14-2012, 08:39 PM

Quote:

Originally Posted by Nadeest

I am studying Culinary Arts at Houston Community College. I've got one more class left before I get my AAS degree in that. I will be taking that next semester, along with some more baking classes.

Awesome! Welcome to the industry. What would you like to do with your career?

Nadeest · 11-14-2012, 09:55 PM

I think that I would like to work in hotels, at least for the Internship for my Co-Op class. Overall, they seem like the best idea for me since I want health insurance and I don't want to work crazy amounts of hours. I want a life, outside of the job, and someone in it for me. Also, I may well end up moving to Florida or Michigan to take care of my mother, although I really enjoy living in Houston right now. This way, I have a shot at being able to transfer to a job in that area.

Given that I am in my low 50's, I want a bit of security in my life, if at all possible.

Sun · 11-14-2012, 10:17 PM

Quote:

Originally Posted by Nadeest

I think that I would like to work in hotels, at least for the Internship for my Co-Op class. Overall, they seem like the best idea for me since I want health insurance and I don't want to work crazy amounts of hours. I want a life, outside of the job, and someone in it for me. Also, I may well end up moving to Florida or Michigan to take care of my mother, although I really enjoy living in Houston right now. This way, I have a shot at being able to transfer to a job in that area.

Given that I am in my low 50's, I want a bit of security in my life, if at all possible.

Sounds like a good plan. Hotels, especially resort hotels seem to have stable work environments and if you can get into a union you will be better off. My advice would be to focus on an area of specialization. For example I should be able to find work in any hotel in Garde Manger. Another example, is the hot line. There are not enough people who can work a breakfast station well, so there is always a need for that. Saute' is a specialty area, as are Banquets. Garde Manger professionals are hard to come by. Especially in a resort area.

Nadeest · 11-15-2012, 06:00 AM

Quote:

Originally Posted by Sun

Sounds like a good plan. Hotels, especially resort hotels seem to have stable work environments and if you can get into a union you will be better off. My advice would be to focus on an area of specialization. For example I should be able to find work in any hotel in Garde Manger. Another example, is the hot line. There are not enough people who can work a breakfast station well, so there is always a need for that. Saute' is a specialty area, as are Banquets. Garde Manger professionals are hard to come by. Especially in a resort area.

Thank you for your kind advice. Right now, I am interested in learning more about charcuterie and vegan/vegetarian cooking. My life has been so full of change that I don't know where I will be or what I will be doing, next. Therefore, I want to be capable of working anywhere from a Mom and Pop diner to a 5 star hotel, though I know that this can be a difficult thing to accomplish.

If all goes well, by the end of the spring semester here, I will have my AAS in Culinary Arts, as well as a Baker's and Pastry Cook certification. I don't know, yet, if I am going to go for the full AAS in Baking and Pastry Arts that my school offers. This way, though, I am a bit better prepared to make most sorts of desserts and meals that might come my way.

gaea · 11-14-2012, 08:46 PM

Quote:

Originally Posted by Sun

I have to deep fry & pan fry things for work and its all about the temperature of the oil. If you want to experiment sometime let me know and I will see what I can do to help.

gaea said that she makes a killer fried chicken so maybe she can give us some tips.

A good fried chicken is all about the oil, i never use olive oil blech its bad for frying chicken...I tried it once ...I use a canola oil. I also have been doing this for so long...that to test my oil i drop in a pinch of flour that is how i know when my oil is ready. It takes time and patience when frying chicken not much different i would imagine that bbq'ing time and patience.

My fried chicken is also not "greasy" as i cannot stand greasy flavorings...eeewww

It is also juicy stuff the best this side of the Mississippi

bragging on myself here....

Would be happy to share....I do not make this often so im looking forward to making it again.

ps......I made this for a 4th of July picnic used my recipe however made strips and brought non home however received about 5 marriage proposals, that still makes me smile.

girl_dee · 11-14-2012, 08:47 PM

FYI brace yourself because Ms Sunshine just learned how to put the photo IN the post. And she knows good food when she sees it!

Sun · 11-14-2012, 08:54 PM

Quote:

Originally Posted by girl_dee

FYI brace yourself because Ms Sunshine just learned how to put the photo IN the post. And she knows good food when she sees it!

Lmao @ "brace yourself".

Ok, all ready over here. Bring it lil ms.

little_ms_sunshyne · 11-14-2012, 08:58 PM

Quote:

Originally Posted by girl_dee

FYI brace yourself because Ms Sunshine just learned how to put the photo IN the post. And she knows good food when she sees it!

YES I HAVE!!! WATCH OUT! lol

Sun · 11-14-2012, 09:05 PM

Quote:

Originally Posted by little_ms_sunshyne

YES I HAVE!!! WATCH OUT! lol

Still not seeing the danger in this! lol

Sounds like fun. Or hard work, if the pics come with a note that says
"please make this for me"

Sun · 11-14-2012, 08:53 PM

Quote:

Originally Posted by gaea

A good fried chicken is all about the oil, i never use olive oil blech its bad for frying chicken...I tried it once ...I use a canola oil. I also have been doing this for so long...that to test my oil i drop in a pinch of flour that is how i know when my oil is ready. It takes time and patience when frying chicken not much different i would imagine that bbq'ing time and patience.

My fried chicken is also not "greasy" as i cannot stand greasy flavorings...eeewww

It is also juicy stuff the best this side of the Mississippi

bragging on myself here....

Would be happy to share....I do not make this often so im looking forward to making it again.

ps......I made this for a 4th of July picnic used my recipe however made strips and brought non home however received about 5 marriage proposals, that still makes me smile.

ONLY 5???

We would love a recipe. You have Butch's drooling for some fried chicken over here.

11-14-2012, 08:12 AM	#3
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	Good Morning Foodies! So what is on the menu for today? I was just thinking about the thousands of egg white scrambles and omelettes that I made all summer long and recalling what some of my favorites are. 1. Egg whites, roasted red peppers (easy to make), spinach, red onion and feta (sometimes I add chopped turkey for extra protein boost) 2. Egg whites, diced tomato, caramelized onion, Greek olives, topped with avocado. 3. A customer favorite: Egg whites, roasted red peppers, caramelized onions, artichoke hearts, and provolone cheese omelette. My busy season at work ended a few weeks ago and so now I can actually look at eggs again, for I while I wanted nothing to do with them. Egg overload. __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

11-14-2012, 03:18 PM	#5
Corkey Infamous Member How Do You Identify?: Human Preferred Pronoun?: He Relationship Status: Very Married Join Date: Dec 2009 Location: Where I want to be Posts: 8,155 My Photo Gallery Thanks: 47,491 Thanked 29,268 Times in 6,637 Posts Rep Power: 21474859	On today's menu Chicken in orange juice with ancho chili and cilantro Homemade salsa n chips. __________________ "Many proposals have been made to us to adopt your laws, your religion, your manners and your customs. We would be better pleased with beholding the good effects of these doctrines in your own practices, than with hearing you talk about them". ~Old Tassel, Chief of the Tsalagi (Cherokee)

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11-14-2012, 05:36 AM	#1
Nadeest Member How Do You Identify?: as myself Preferred Pronoun?: She Relationship Status: Single Join Date: Sep 2011 Location: Leesburg, FL Posts: 595 My Photo Gallery Thanks: 2,876 Thanked 2,118 Times in 501 Posts Rep Power: 17077997	I cooked a northern Italian dish called Rice and Savoy Cabbage for my practical exam in my International Cuisine class. It was delicious, and with a few adaptations, is reasonably inexpensive to make. I substitute long grain white rice for the short grained rice and green cabbage for the Savoy cabbage, as these are much less expensive where I live. The most expensive parts of the dish are the butter, stock, and cheese that are needed.

11-14-2012, 08:35 PM	#9
Nadeest Member How Do You Identify?: as myself Preferred Pronoun?: She Relationship Status: Single Join Date: Sep 2011 Location: Leesburg, FL Posts: 595 My Photo Gallery Thanks: 2,876 Thanked 2,118 Times in 501 Posts Rep Power: 17077997	I am studying Culinary Arts at Houston Community College. I've got one more class left before I get my AAS degree in that. I will be taking that next semester, along with some more baking classes.

11-14-2012, 09:55 PM	#11
Nadeest Member How Do You Identify?: as myself Preferred Pronoun?: She Relationship Status: Single Join Date: Sep 2011 Location: Leesburg, FL Posts: 595 My Photo Gallery Thanks: 2,876 Thanked 2,118 Times in 501 Posts Rep Power: 17077997	I think that I would like to work in hotels, at least for the Internship for my Co-Op class. Overall, they seem like the best idea for me since I want health insurance and I don't want to work crazy amounts of hours. I want a life, outside of the job, and someone in it for me. Also, I may well end up moving to Florida or Michigan to take care of my mother, although I really enjoy living in Houston right now. This way, I have a shot at being able to transfer to a job in that area. Given that I am in my low 50's, I want a bit of security in my life, if at all possible.

11-14-2012, 08:47 PM	#15
girl_dee Practically Lives Here How Do You Identify?: Femme Preferred Pronoun?: dee Relationship Status: Hitched up Join Date: Nov 2009 Location: Livin’ the Dream Posts: 24,079 My Photo Gallery Thanks: 30,560 Thanked 54,831 Times in 13,908 Posts Rep Power: 21474873	FYI brace yourself because Ms Sunshine just learned how to put the photo IN the post. And she knows good food when she sees it!