I have been asked to teach a basic food prep course in an online format. It will be a 3000 level course and the only pre-rec is basic nutrition. This format looks like a great way to build the online lab. Are there other courses on the Web like this?
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I try to cook as much as I can and when there’s time, it’s all about trying new recipes, especially duplicating favorite dishes I’ve had at a restaurant. Tried Larb and was very pleased with the outcome of this easy Thai dish/recipe…
P.S. If anyone has a foolproof recipe for Pad Thai, would love it. Have all the authentic ingredients and have never quite duplicated it the way they make it at the local Thai place…and/or a good panang curry recipe…
Something I cannot give up and is “off the table” is using my stove, oven, microwave, and other appliances having to do with food. I know I’m not the only one who enjoys food, especially making it. Cooking is a great hobby of mine and the idea of giving up the gasoline and electricity powered utensils seem practically impossible to me. I cook almost every day of my life and use my appliances the most on special occasions and holidays like Thanksgiving. Just because I say using it is “off the table” doesn’t mean I am not going to try to cut back and conserve as much energy as possible. According to ecolife.com, a guide to green living, you can save a lot of energy just by modifying your cooking habits. Things like getting pots and pans that fit perfectly on the stove so all the heat won’t go to waste, defrosting food in the microwave before putting it in the oven so the oven doesn’t waste energy on getting it to room temperature, and arranging the racks in the oven to have better heat circulation all make an impact on your carbon footprint and better help the environment. By doing this, I will have made my passion of cooking a little less detrimental to the earth.
I’m thinking about our Thanksgiving menu and you know what I love about this holiday…? It’s “American” in the best sense. Whatever country you came from to get to this country, and whatever culinary traditions you brought with you, rest assured, the Thanksgiving dinner table welcomes them. It’s fascinating how Italians, Greeks, Mexicans, Tahitians, etc. (you name ‘em!), have injected their favorite dishes into the traditional Thanksgiving meal. Yes, let’s not leave Koreans out, either. After all, what’s turkey and gravy without kimchi (see pic below :)???
Here’s a fun blog entry from Esther Sung that echoes my sentiments… http://www.epicurious.com/articlesguides/blogs/editor/2007/11/turkey-with-a-s.html
Good background article about food and gender and their interactions. Its interesting that this stuff involves everyday life but we take it for granted. For me its interesting food for thought- pun intended!
Across many cultures and epochs, people have constituted, expressed, and bridged gender differences through foodways—the beliefs and behaviors surrounding the production, distribution, and consumption of food. Through the division of labor, alimentary exchanges, access to food, and the meanings surrounding eating, men and women have enacted their identity, roles, and power.
……. more of the article after the link:
For years, a new culinary trend called ‘molecular cooking’ has been touted as the most exciting development in haute cuisine. It is now the newest fashion for chefs to offer their customers fake caviar made from sodium alginate and calcium, burning sherbets, spaghetti made from vegetables, and instant ice cream, fast-frozen using liquid nitrogen. In the most recent ranking of the world’s top 50 chefs—by the British magazine Restaurant—the top three chefs were Ferran Adria from El Bulli in Rosas, Spain