Soup's still on

Day 4; last day of the first week (one week down, 14 to go). This is really intense. We had some more practice cutting, but we actually made stuff that we subsequently ate -- and it was awful good, if we do say so ourselves. Incidently, the photo above is not something we did. We're good at cooking, but photography? Nah.

We celebrated the end of the 1st week with entirely too much to drink. We've got a great bunch of folks and it is a complete treat to be learning with them.

Brought home homework for the weekend. Three large carrots plus one large container. Cut the carrots into a uniform 3mm dice -- about the width of two toothpicks. Took about a half hour -- maybe 40 minutes -- but doesn't look too bad. Pretty sure I have never been sent home from school with large knives and large carrots, with the instruction that I'm to make them into small carrots.

Ever wonder how Chefs manage to pick up incredibly hot pans with what seems to be a simple terry towel? Actually, it is a simple terry towel -- but there's a technique to it:
  1. Take a rectangular towel, and fold it in half length-wise (i.e. so it remains as long as it was before). Stick your thumb in the midpoint (so the towel is now hanging from your thumb).
  2. Fold in half width-wise (i.e. so what was previously the bottom is now at the prior fold (where your thumb is))

You now have 4 layers of toweling, and something (your thumb) to grip it with. Make sure the towel is dry.

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