Tuesday, May 27, 2014

The Kitchen is Closed

It's the last day of cooking today.  We produced one cookbook, shopped for hundreds of dollars of groceries (which would have been much more without our skills in budget shopping), made 120 meals for trail staffers, and conjured up several swarms of bees.

What did you get out of the class?  What new food(s) did you discover?  What recipe do you absolutely know that you will make again?

Thanks for an enjoyable and extremely delicious spring phase, everyone!

7 comments:

  1. I absolutely loved this class. It was the perfect way to end my high school experience. I found out how to cook my favorite cultural foods: Indian, and Asian, as well as making some killer soups and scones. There are tons of recipes I'll use again. Especially the dumplings, the Indian chapati bread, and Dr. Fletcher's salad which were all fantastic, the plum cake, the lumpia, and the scones were also fantastic, and I'll be cooking these regular for my dorm mates in a few months. I'm going to miss this class, our inside jokes, and card games.

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  2. This spring phase by far would have to be the best spring phase in my Benedict's career. The introduction to different flavors and cultures has open my eyes in a way. I now see it is okay to try new things to taste foods that are exotic. There are many different cultures out there and obviously they make food, but that's not the special part the amazing part is how they combine the ingredients to produce a different blend of flavor. One dish that I learned and fell in love with is scones, a simple dish that is similar to biscuits but adds a certain flavor that wakes up my taste buds. This dish will be made again, if it's at West Point , home, or for my girlfriend I'll do it one day.

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  3. For the short amount of time I have been in cooking, it was great. All the food was delicious and I even tasted foods that wound not have tasted otherwise, like salad, scones, and mushrooms. Prize among these were the soups we tried. The squash soup was the best. I will probably make the rice balls again, though. Deuces everyone.

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  4. I have learned many things through out this class and eventually use the skills in future kitchens. What I got out of this class is that patience is the key to cooking an outstanding food that can blow people's minds of how good it is. I have discovered how to make Philippine food such as spring rolls which tastes so good. Another food that I have discovered was Squash soup which I loved so much. I know that I will make spring rolls again because it is such an easy task that has such a great taste. I just want to say thank you Mrs. Tuorto for having me in the class and I will always remember the seniors for teaching and helping me with everything. Thanks for the memories. :-)

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  5. I garnered (ironically not an increase in mass) a better understanding of how to cook with others from knowing their strengths and misinterpretations, to having one of the most well functioning situations in the school. The primary set of new foods I have discovered here is the phillipino food with the heavenly adobo and Lumpia. The adobo pork is a recipe that I would definitely cook again, since especially (according to Dr. Langsang) it is a good recipe to do while you are studying in college. This was an interesting experience with the mixtures of personalities and how we worked amazingly together.

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  6. One thing I learned in this class is that cooking with people is one of the best ways to get to know someone better. Maybe it's something about food but in the kitchen walls seem to come down and you get to know people on a more personal note. The sheer amount of new foods I was introduced to is probably enough to wow my dorm mates for a few years. The food that was newest to me had to be the Filipino food and I loved it. And I will definitely be cooking all of these recipes within the next year because it was nearly all amazing.

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  7. The things I got out of this class are that when people are together in a kitchen they tend to have the most fun. A lot of laughs erupted throughout the class. Cooking with the right group of people brings out a lot of stories about their lives and it's a good way to learn about them. The foods that were new to me included the Filipino recipes that Dr. Lansang introduced to us and some Hispanic recipes such as the salad with beans and mandarin oranges. I didn't like too much but it was great to try since I don't particularly eat most salads. I know that I would want to make both of the desserts that we made on the three day of the trail.

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