Comments on: Saturday’s Class http://www.gaiser.org/knitblog/2007/01/28/saturdays-class/ whatever interests me this week.... Thu, 04 Dec 2008 02:35:02 +0000 http://wordpress.org/?v=2.1.3 By: MollyBee http://www.gaiser.org/knitblog/2007/01/28/saturdays-class/#comment-5775 MollyBee Sun, 28 Jan 2007 18:20:36 +0000 http://www.gaiser.org/knitblog/2007/01/28/saturdays-class/#comment-5775 Sounds like a great class with lots of information. My boss just lent me Alton Brown's "I'm Just Here For The Food" book which explains the 'science' of cooking. After cooking for years, I running across lots of surprising information. You might want to take a look. It's pretty good. Have a great Sunday! Sounds like a great class with lots of information. My boss just lent me Alton Brown’s “I’m Just Here For The Food” book which explains the ’science’ of cooking. After cooking for years, I running across lots of surprising information. You might want to take a look. It’s pretty good. Have a great Sunday!

]]> By: Charlotte http://www.gaiser.org/knitblog/2007/01/28/saturdays-class/#comment-5777 Charlotte Sun, 28 Jan 2007 22:32:01 +0000 http://www.gaiser.org/knitblog/2007/01/28/saturdays-class/#comment-5777 Glad the class turned out so well. Glad the class turned out so well.

]]> By: MMario http://www.gaiser.org/knitblog/2007/01/28/saturdays-class/#comment-5805 MMario Tue, 30 Jan 2007 13:56:53 +0000 http://www.gaiser.org/knitblog/2007/01/28/saturdays-class/#comment-5805 sounds like a great class - and with the lab following; wow! also a prime lesson in how to make a basic sauce/stock into a variety of different dishes with the addition of minor elements that take it in different directions. sounds like a great class - and with the lab following; wow! also a prime lesson in how to make a basic sauce/stock into a variety of different dishes with the addition of minor elements that take it in different directions.

]]> By: Suz http://www.gaiser.org/knitblog/2007/01/28/saturdays-class/#comment-5823 Suz Thu, 01 Feb 2007 00:35:29 +0000 http://www.gaiser.org/knitblog/2007/01/28/saturdays-class/#comment-5823 I'd been meaning to come over and see if you'd written about your cooking class. It sounds like you enjoyed yourself and learned a lot, how wonderful! The sourdough bread in the more recent posts looks so yummy. I've never asked, have you been watching Top Chef? I'm looking forward to the finale tonight. ~Suz~ I’d been meaning to come over and see if you’d written about your cooking class. It sounds like you enjoyed yourself and learned a lot, how wonderful!

The sourdough bread in the more recent posts looks so yummy.

I’ve never asked, have you been watching Top Chef? I’m looking forward to the finale tonight.

~Suz~

]]> By: Bridget http://www.gaiser.org/knitblog/2007/01/28/saturdays-class/#comment-5839 Bridget Fri, 02 Feb 2007 02:20:55 +0000 http://www.gaiser.org/knitblog/2007/01/28/saturdays-class/#comment-5839 I've been following your blog for a *long* time - great work. As for the cooking class, I did something similar here in CA- yes, salt does amazing things for taste - I believe that the Na in NaCl opens up receptors on our tongue and allows some of the other chemicals to interact - actually, I was amazed at how much salt one really did need to have a 'properly seasoned' dish. As for tasting and smelling all the stuff, we did that too - we did it in order of quality - for example, butter by butter fat content, cocoa by cocoa content, balsamic vinegar by acidity percentage.....really makes a huge difference in the taste and small things with regards to quality can make a huge difference in your cooking. Thanks for the updates - Bridget I’ve been following your blog for a *long* time - great work. As for the cooking class, I did something similar here in CA- yes, salt does amazing things for taste - I believe that the Na in NaCl opens up receptors on our tongue and allows some of the other chemicals to interact - actually, I was amazed at how much salt one really did need to have a ‘properly seasoned’ dish.
As for tasting and smelling all the stuff, we did that too - we did it in order of quality - for example, butter by butter fat content, cocoa by cocoa content, balsamic vinegar by acidity percentage…..really makes a huge difference in the taste and small things with regards to quality can make a huge difference in your cooking.

Thanks for the updates - Bridget

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