I am not sure I understood the point of Mock Turtle Soup ~ why wasn't it just callled oxtail soup?? We also had to make the little crackers that topped it and a chicken liver pate to top the crackers! The soup was actually pretty darn good, if a little rich, but i wasn't to keen on the chicken livers...
![](http://photos1.blogger.com/img/151/3808/320/IMG_1477.jpg)
The second course was entertaining, to say the least. The salsa was amazing a pineapple and red pepper salsa with cilantro. The plantain was too green and really too starchy for the use we made of it, but the fish! The rub, well, I don't know what it actually tasted like because I took that "blackened" descriptor seriously. I got my pans smoking hot and started to fire the fish into them. Flames start shooting up. I kid you not. I had to go on, so I just continued to add the fish to the pan, then moved on to the next one. More flames. Copious amounts of smoke, I was sure the fish was ruined. But i carried on, finished cooking it and plated it. Apparently, it was good!! And it was fine to play with fire.
![](http://photos1.blogger.com/img/151/3808/320/IMG_1479.jpg)
On teh burn front, my face is starting to look really ugly and peel and itch. I'll see if I can dig up a picture...
Here we go...
![](http://photos1.blogger.com/img/151/3808/320/IMG_1490.jpg)
1 comment:
Ouch! That looks even more painful!
I love reading your tales of cooking school--it sounds like fun (but a lot of work, too.) I think the days where chicken liver is on the menu would be my worse days.
THe fish sounds wonderful!
Post a Comment