Comments on: CIA Boot Camp: Day 3

By: ttfn300

ttfn300 — Mon, 06 Oct 2008 13:38:19 +0000

ooh, mise en place is the bane of my existence! and that totally makes sense about draining the fried food… you just think paper towels = absorbance! i’ll have to remember that about boiling potatoes, i usually go for faster there, oops!

By: Marianne

Marianne — Sun, 05 Oct 2008 20:45:18 +0000

So you shouldn’t actually boil potatoes…good to know, probably why mine always seem less than stellar. So glad you are sharing your amazing experience with all of us.

By: Kim

Kim — Sun, 05 Oct 2008 03:33:14 +0000

Well I just learned that I am going to food hell at least twice! Gosh this sounds like such a gret trip.

By: Holly

Holly — Thu, 02 Oct 2008 03:08:43 +0000

This series is so interesting and inspiring! It’s making me want to find the nearest culinary school and sign up!

By: sue bette

sue bette — Thu, 02 Oct 2008 02:13:42 +0000

I’d like some of that spaetzle right now! Those pictures are intense – I feel like I got a great tour through campus – Thanks for sharing! Looking forward to day four!

By: eggsonsunday

eggsonsunday — Thu, 02 Oct 2008 02:12:21 +0000

Listing Straight – aw, that’s very sweet of you to say! This is more for my memories, but actually, there is a book already written on the whole Boot Camp experience, if you can believe it – it’s called, aptly, “CIA Boot Camp” by Martha Shulman.

Nate-n-Annie – yes, of course, I wasn’t entirely clear — you rub oil around the inside rim of the pot; since oil and water don’t easily mix it prevents the water from climbing up the top inside edge and boiling over. Does that make sense?

TikiPundit – so glad you’re enjoying!

Jen – hello there – is it really? I have no relative gauge, other than Cambridge Culinary back in Boston…and that is a MUCH smaller school, so I just kind of expected that they wouldn’t have the same kind of facilities. The CIA is definitely pretty nice.

Piper – oops, didn’t mean to start any trouble. It does make sense though, right? Glad you like the pics!

By: Piper

Piper — Thu, 02 Oct 2008 02:04:43 +0000

Wow! Hahaha! Finally! I can rub in my boyfriend’s face NOT to drain meat on paper towels! My bacon always tastes better when not done as so…pics are gorg!

By: Jen Yu

Jen Yu — Thu, 02 Oct 2008 01:37:52 +0000

Oh, I just love all of the tips you are posting! The class is so awesome and muuuuuch fancier than the set up we had at the Culinary School of the Rockies for my pastry skills course. Thanks for all of the rundowns

By: TikiPundit

TikiPundit — Thu, 02 Oct 2008 00:50:59 +0000

This great story continues and I’m enjoying it very much. The tips alone (you must have heard a thousand more that you didn’t write about) are worth the price of admission. OK, admission is free — but nonetheless keep the diary coming.

By: Nate-n-Annie

Nate-n-Annie — Wed, 01 Oct 2008 16:23:31 +0000

I am so in awe. Totally blown away.

How does rubbing oil on the rim of the pot prevent boiling over?