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fandomhigh2008-03-25 02:02 pm
mistressofblack.livejournal.com) wrote in fandomhigh2008-03-25 02:02 pm
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How to Survive Your Own Cooking, Tuesday [Mar 25]
The classroom was already strongly scented as the students entered, the fragrant aroma of Indian spices filling the air. "Come in, come in," Lulu said, smiling widely, as she stirred a pot at the front of the room. "We're making curry today, and I thought I'd get a bit of a head start."
She gestured to the stations, where there were already an array of ingredients set out. "Start with heating about a tablespoon of olive oil in a pot," she said, "and then saute a couple of cloves of garlic and about half a cup of chopped onion until the onion is translucent. Then add between one and three tablespoons of hot curry paste. When the paste has coated the onions and garlic, and is sizzling, add about half a pound of the meat of your choice." She gestured to the bowls at the front of the room, which held already diced chicken, beef, and lamb. "When the meat has sealed -- it doesn't take long, only a few minutes -- add two tins of diced tomatoes, three diced potatoes, two or three sliced mushrooms, and one each green and red peppers, diced. Stir it up, cover, and then let it simmer until the meat is the desired tenderness. You might want to stir it occasionally, too." She gestured to her pot. "If it boils down a bit too much, you can simply add a bit of water to bring it up -- I'd recommend thinning it a little bit more than you'd actually like, and then boiling down a bit more to get it where you want it.
"Serve it on rice -- I use Basmati," she continued. "Two parts water to one part rice, and just a dab of butter. Bring to a boil, then simmer, covered for twelve minutes and it should be just about perfectly done. On the side, you might want pappadums -- crispy, fried flat-breads -- or naan bread, which is a little doughier and cooked, traditionally, in a Tandoor oven. Today, I'll have some of each prepared for you to have with your curry."
She gestured again to the stations. "Pair up, with anyone you like, even if you've worked with them before, then start cooking! I'm available if you have any questions.
[Mmm, curry. I am definitely making curry for supper tonight. ... Maybe I should pick up some lamb. I haven't had lamb in ages.Please to be waiting for OCD is up!]
She gestured to the stations, where there were already an array of ingredients set out. "Start with heating about a tablespoon of olive oil in a pot," she said, "and then saute a couple of cloves of garlic and about half a cup of chopped onion until the onion is translucent. Then add between one and three tablespoons of hot curry paste. When the paste has coated the onions and garlic, and is sizzling, add about half a pound of the meat of your choice." She gestured to the bowls at the front of the room, which held already diced chicken, beef, and lamb. "When the meat has sealed -- it doesn't take long, only a few minutes -- add two tins of diced tomatoes, three diced potatoes, two or three sliced mushrooms, and one each green and red peppers, diced. Stir it up, cover, and then let it simmer until the meat is the desired tenderness. You might want to stir it occasionally, too." She gestured to her pot. "If it boils down a bit too much, you can simply add a bit of water to bring it up -- I'd recommend thinning it a little bit more than you'd actually like, and then boiling down a bit more to get it where you want it.
"Serve it on rice -- I use Basmati," she continued. "Two parts water to one part rice, and just a dab of butter. Bring to a boil, then simmer, covered for twelve minutes and it should be just about perfectly done. On the side, you might want pappadums -- crispy, fried flat-breads -- or naan bread, which is a little doughier and cooked, traditionally, in a Tandoor oven. Today, I'll have some of each prepared for you to have with your curry."
She gestured again to the stations. "Pair up, with anyone you like, even if you've worked with them before, then start cooking! I'm available if you have any questions.
[Mmm, curry. I am definitely making curry for supper tonight. ... Maybe I should pick up some lamb. I haven't had lamb in ages.
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During the Lecture!
Re: During the Lecture!
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The curry would smell even more awesome if it was curry pizza. With those sugar-peep things on them. They had tasted pretty good with tomato sauce on Sunday, after all.
Re: During the Lecture!
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Pair Up and Make Curry!
Re: Pair Up and Make Curry!
[ooc: availability later will be better]
Re: Pair Up and Make Curry!
Poke the TA!
Re: Poke the TA!
Speak to Lulu!
Re: Speak to Lulu!
"You'll never believe what happened the other day."
Re: Speak to Lulu!
Re: Speak to Lulu!
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... That totally wasn't a giggle that escaped. Lulu doesn't giggle.
Re: Speak to Lulu!
"He said there'd be a place for me, if I wanted it, and I told him my availability."
Yes, he looked ready to burst, why do you ask?
Re: Speak to Lulu!
"Do you know when you might start? I'll have to come by."
Re: Speak to Lulu!
He just hoped he was scheduled for Wednesday.
"I don't know. He told me to come by sometime this week. I figured I'd do that."
Re: Speak to Lulu!
Re: Speak to Lulu!
"I'll have to see. Cooking for fun is a lot different, I'm sure."
Re: Speak to Lulu!
Re: Speak to Lulu!
"I've done it before."
He gave her a crooked grin.
"Just never for money."
Re: Speak to Lulu!
Re: Speak to Lulu!
He raised an eyebrow.
"Are you going to be applying as sous chef then?"
He was teasing.
OOC!
Mmm, curry.
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*ahem* Sky has been worried horribly about a certain someone and wants to see him LIEKWHOA. :( Talking about both me Sky and the character Sky. Look, we're making the boo boo lip and everything.