Tuesday, September 18, 2012
This week in class we studied various dishes using cheese and eggs. We learned the different ways of incorporating ingredients into our food while maintaining the integrity of the ingredients. I made baby red potatoes stuffed with sour cream, blue cheese, and bacon then topped of with toasted pistachios. Everyone's dishes turned out delicious and the evening was very enlightening.
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The diversity of classes in the food science curriculum is so interesting. Which aspect do you enjoy most?
ReplyDeleteYour potatoes sound amazing.
Emily
I would have to say my favorite part of the curriculum has to be the culinary classes I take in columbus as part of my culinology concentration. The culinary classes are by far the most hands on learning environment while integrating our own creativeness to make our dishes a part of our own style or cooking. This makes for a very enjoyable learning environment.
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