(Far East Movement- 2 is Better than 1)
Intermediate Lesson 04- Red Mullet
Ooph.... This is the first time that I have two practicals in one day. I'd have to get used to this because this is the norm in Intensive. It's pretty fun because I like practicals, and two is always better than one. It's pretty clear that I'm feeling tired though, because I definitely
1. fell asleep in the demonstration
2. couldn't focus properly during practical
Today was particularly hard because I was still operating with one finger out of commission. The bandage job that I prepared for my Fowl class clearly wasn't sufficient yesterday because it broke down easily halfway through the class. It's just hard to maintain any kind of bandage job in the kitchen because of all the grease/heat/water that you deal with. Just to be extra careful, I used a glove to cover my hand, so now I have a finger guard covered by a glove. Two is better than one right? This system actually works quite well,until the latex glove tears and becomes a water bag that ends up drowning my hand.
We prepared a funky Red Mullet fillet dish served with a black olive tapenade gratin, savory onion "royal" custard, emulsified star anise and parsley sauce. We had to fillet a fish, but not entirely, cut and take out the spine and bones, and then put in the gratin filling into the fish.
Chef's version of the dish.
I blame it on the low quality of our fish because all of our fishes (the chef's included) broke and the fillings started overflowing. My fish in particular was really poorly done, mostly because I still haven't quite mastered searing on a parchment paper. I'll save you from seeing the atrocity that I made. I have to admit the savory onion custard was quite good, though I think I'm the only one in my class to think that way.
The biggest news today was that we had Mr Napoleon Dynamite again, whom I've met here and here. As you may have noticed, I had a very low opinion of him while in Basic. I must admit that he was very reasonable today. At the very least he wasn't downright offensive to students. He also remembered me "Oh you....... Monsieur Howard Kwok who is from Hong Kong but also from America. You're back." Throughout class he asked me how I was doing, and gave me some advice when I asked him what happened to my fish. Finally at the end of the class he went straight to taste my dish first, despite other people finishing before me and were waiting in line for him to grade. "No, I must try Howard's dish first." Thanks Chef.
Quote of this class:
Halfway through demonstration class, the dumb waiter speakerphone rings for the chef
Woman through speakerphone: CHEF! Can you please close the elevator door when you are done?
Chef Poupard: It's closed already Suzanna!
Suzanna: Merci my Chou-chou!
Translator *Laughs: Chou-chou means "Little cabbage," which is what Suzanna likes to call the Chef.
Chef Poupard *Visibly embarrassed: And if I hear any of you repeat that in the school... if I heard anyone call me that in the hallway, I'LL KILL YOU! Remember, only Suzanna can call me that!
"So mesdam, you should be happy to see this. The female dominates the male in this world, for once. For once!"
-Demo Chef Poupard,
When Explaining the Anatomy of Scallops, which are
Hermaphrodites with a larger female reproductive organ than male.
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