Saturday, January 28, 2006

Pasta Special

Pasta Special
Originally uploaded by mzones.
I'm in the AM Grill class now. In this class, we prepare the family meal (that's the meal for restaurant staff, students, and office personnel) breakfast, and we prepare all of the lunch items for the customers of the Main Street Grill in Montpelier.

I started out on the saute station. One of the dishes I make on this station is the pasta special. Each day, we receive pasta that is made by the prep kitchen and I have to come up with the sauce and the presentation. Today, I received a potato stuffed ravioli with thyme pasta dough. I prepared a meat ragout which I served 5 of the ravioli with. It was a very popular item! :-)

Monday, January 23, 2006

Go Seahawks! :-)

I've been a Seahawks (or Seachickens, as I affectionately call them) fan since I lived in the Seattle area many years ago...back when Steve Largent was playing. Finally, they are going to the Super Bowl and you can bet I'll be watching and cheering them on. :-)

Of course, their web site is throwing errors from all of the traffic it's getting. What can you expect, its built on .NET. Paul Allen, what were you thinking?!?!

Saturday, January 14, 2006

Meat Trivia

  • Did you know that Prime Rib is just a name for a cut of beef and the "Prime" in the name has nothing to do with the grade of the beef? That's right folks, it's not prime grade beef rib unless it is also stamped with the prime grade.
  • Grass fed beef has a more beefy flavor than corn fed beef. Grazing on grass is a cow's natural diet, so it stands to reason that the meat produced by cows fed in this manner would receive the highest grading. But no. We in the US prize marbling, which requires fattening the cows by feeding them corn, which we grow way too much of. If you can find grass fed beef in your local megamart, give it a try.