Cooking Curry Rice

after class on Friday i made it my duty to attempt making rice at home for my friend, So i gathered up some chicken Breast, onion, and combined with coriander, curry and a dash of cayenne pepper. . .i began my attempt of what i would call a fusion cuisine of American East Indian, as the aroma filled the room i could almost taste the curry on my tongue as it filled the air with it's unique, but pleasant potency. . .after devouring the amazing, yet spur of the moment cuisine, i still had room for a bowl of ice cream. . .and after doing dishes, the rest of the bar crowd showed up and were immediately hungry, but to bad for them it was to late!

-Paul Hugo

STEAK & POTATOES

Thursday March 18th, our class was taught how to cooking a proper steak, as well as some other things to go with it, things which i have never made before; such as twice baked potatoes with chives and cabbage, creamy spinach, and potatoes which involved piping which seemed very unique and ended up looking quite elegant. I was also shocked to find out that a proper method of cooking carmelized onions, involved a slow simmer for 45 minutes. I was also mesmerized on how indepth the proper steak cooking method was, and how crucial tempering was to get that juicy medium rare steak, with a carmelized out side and a sexy diamond cross hatching to go along with it.
Over all I think we had a productive day, in which i learned quite a bit, and was even on CHANNEL 7 NEWS browning the bread crumbs for our creamy spinach, and starting the parchment paper on fire.
If i could redue that day, i would of been better prepared for that day by first reading the recipes and then I would of had an idea on how to prioritize my time better.

-Paul Hugo

my omelette

after much mixing, i poured the egg into a skillet, stirring consistanly to get the desired texture until solid. I then added some onions and cheese, and with a quick flick of the wrist i made an omelette to enjoy with my friends!
BON APPETITE!