Just in case anyone is curious ...

[Ashtal]

It's next on my reading list, actually! And it came recommended by my Meat Theory teacher (who is a pastry chef - don't ask).

Currently I'm burning through, "The Making of a Chef", written by a Journalist who went through portions of the gruelling Culinary Institute of America (yes, the 'CIA'! They also have a Food and Beverage Institute ... drum roll ... the FBI. And I thought my BF was the king of bad puns! ). It's been a facinating read. I've been living and breathing food lately ... it's even filtering into my dreams at night!

Today I'm preparing Gnocci with Tomato and Mornay sauce, and Pacific Rim Salad with Beef, in the Garge Mange section. *glee*

 

[Morrus]

And it came recommended by my Meat Theory teacher

"Meat....Theory?"

 

[hong]

"Meat....Theory?"

It's obviously about how to meat friends and influence people.


Hong "sounds right up Nutkinland's alley!" Ooi

 

[Ashtal]

*giggle* Yes, Meat Theory, verses Food Theory, and Kitchen Management, which is also a Theory. I have two days of theory classes before heading into the kitchen for three days.

In Meat Theory, we learn about, well, meat! Things like the make-up of meat, different kinds of animals, meat cuts off the carcass, cooking methods, how heat affects protien and water and fat in different ways, which allow us to achieve different flavors, textures and effects.

They used to take the classes out to the slaughter house. Thankfully, all we have left is the moose video.

 

[Morrus]

Well. This seems like a great opportunity to use a little-used word: I'm flabbergasted!

 

[Ashtal]

*sniffles*

Why is it flabbergasting?

It's one of my fav classes, too. (Well, they are all favorites) Got perfect on the quiz and there will be extra class time for us to see and help the Chef butcher/make cuts off of a goat carcass, possible some larger pieces of beef or pork as well.

He wants to get the goat, because it's small enough to handle, but will still give us a good idea of how it works.

OH, did you know that pigs have been bred to posess more ribs than they used to? How creepy is that?

 

[Morrus]

That is weird.

I was flabbergasted because I had no idea there was so much to know about meat!

 

[hong]

OH, did you know that pigs have been bred to posess more ribs than they used to? How creepy is that?

Actually, that reminds me of the news item that was shown a few weeks ago, about how the human race is evolving faster than ever before. They interviewed this professor, and one of the examples he gave was how people have an artery in their arm that didn't used to be there.


Hong "it's amazing what sheer strength of will can achieve" Ooi

 

[Ashtal]

Really? *ponders* Did he say when this artery started to appear, and how they discovered it?

Maybe it's in relation to all the office work typing people do! It can be, the MS Office Artery!

 

[hong]

Really? *ponders* Did he say when this artery started to appear, and how they discovered it?

I suspect it's just a mutation that's always been around in a few people, and it's more prevalent now than it used to be.

Speaking of mutations, I have three bottom incisors in my mouth instead of the regular four, and so do my sisters. It's an inherited feature courtesy of our mother's side. And there are plenty of documented cases of polydactyly (> 5 fingers/toes per hand/foot).

Maybe it's in relation to all the office work typing people do! It can be, the MS Office Artery!

I think I type more on EN World than I do at work.