Let's recap:
There are about 400 ways to make potatoes. We can turn them, boil them, steam them, roll them, roast them, fry them, mash them, saute them, bake them, mix them with dough and fry them and of course, the french have even mastered tater tots. Who knows what potato dishes will be coming in Phase Two.
There's a clear difference between a chef and a cook. If you call yourself a chef, and I know you aren't, I might be a little snippy. Sorry. I'm the first to admit, I've got a long way to go before I can call myself a chef.
French vegetarian cooking really doesn't exist. If it does, show me and if it still doesn't, I might take this on as a personal challenge.
The French have a word for everything.
Chicken stock might be the one thing your kitchen doesn't have, but should have.
Clarified butter, whole milk and cream can seriously speed up weight - for anyone who's in the market for that kind of thing.
Hollondaise sauce is really not as scary as it might seem.
I love having my food judged, even if it's not that great.
I can't really believe that it's over. The time went by so fast. I have:
12 weeks of classes completed
3 practical exams done
10 pounds gained
225 recipes written
14 more foodies in my life
1 trashed and smelly notebook
0 knives lost
I think it's been a successful trip so far.
