Tuesday, February 18, 2003
the party has ended!!! man..i'm dead tired now. i've been up since 6.15am, non-stop till juz only.
learnt to make puff pastry today, enver knew that there were threee types of puff pastries, french, ebglish and scotch. the french and english methods were slightly different but with the same results while the scotch one was entire diffferent from the first two, incldg the results.
three types of fillings -salmon, chickan and beef. all of them were so yummy!!! my ppuff pastries are in the fridge in sch coz i cldn't get it baked in time, all thanks to the one pathetic machines to belt out the puffs for the 12 of us. tmrw i'll bake them and top if with the fillings. hope the guy in my class bring his digital cam and i'llg et him to take pic of me witht he pastries.
gwen's party was terrific! i snapped a fewpics of the lovely food we had. paul makde roasted pork. wasn't the best but was really a gd attempt. we'll try it again. i made dumplings again and everyone loved it! am so happy. told helen that all the dumplings gotta be dedicated to my grandma! i made a char siu sauce to go with the roasted pork and i's all wiped out. the soy chilli with coriander and sesame oil went well with everything.
i think i am more suitable for cuisine. my mum is actually reading this website but i still msut say that i've to no regrets learning patisserie tho cuisine's my prefered one. i think i shd compile a book of recipes, as helen had suggested. one of the guests propsed that i shd conduct lesson to teach them how to make dumplings. i would love toooooooooo....
am i making u all drool again? not at all sorry abt that :) hey! anyone wanna fly here next week? it's CHOCOLATE!!! the best choc is in LCB. come on over!!!! chef said that we might have 3-4kg of choc to bring home each day next week. and it's really good ones -56%cocoa solids. sarah's coming over to pick it up from me. sarah is paul's sister-in-law.
ok, gtg now. i've read some mails but am too tired to reply. i shd buy a rolling pin and put it on the floor, lie on it and have a gd roll onmy back now. my chef taught us that today. he's got quite abit of crap in him. i like that.
learnt to make puff pastry today, enver knew that there were threee types of puff pastries, french, ebglish and scotch. the french and english methods were slightly different but with the same results while the scotch one was entire diffferent from the first two, incldg the results.
three types of fillings -salmon, chickan and beef. all of them were so yummy!!! my ppuff pastries are in the fridge in sch coz i cldn't get it baked in time, all thanks to the one pathetic machines to belt out the puffs for the 12 of us. tmrw i'll bake them and top if with the fillings. hope the guy in my class bring his digital cam and i'llg et him to take pic of me witht he pastries.
gwen's party was terrific! i snapped a fewpics of the lovely food we had. paul makde roasted pork. wasn't the best but was really a gd attempt. we'll try it again. i made dumplings again and everyone loved it! am so happy. told helen that all the dumplings gotta be dedicated to my grandma! i made a char siu sauce to go with the roasted pork and i's all wiped out. the soy chilli with coriander and sesame oil went well with everything.
i think i am more suitable for cuisine. my mum is actually reading this website but i still msut say that i've to no regrets learning patisserie tho cuisine's my prefered one. i think i shd compile a book of recipes, as helen had suggested. one of the guests propsed that i shd conduct lesson to teach them how to make dumplings. i would love toooooooooo....
am i making u all drool again? not at all sorry abt that :) hey! anyone wanna fly here next week? it's CHOCOLATE!!! the best choc is in LCB. come on over!!!! chef said that we might have 3-4kg of choc to bring home each day next week. and it's really good ones -56%cocoa solids. sarah's coming over to pick it up from me. sarah is paul's sister-in-law.
ok, gtg now. i've read some mails but am too tired to reply. i shd buy a rolling pin and put it on the floor, lie on it and have a gd roll onmy back now. my chef taught us that today. he's got quite abit of crap in him. i like that.
