screwyoumarvel (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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fandomhigh2011-07-18 10:36 am
screwyoumarvel) wrote in fandomhigh2011-07-18 10:36 am
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Cooking for Beginners and Not-So-Beginners, Monday 3, Week 3
"I hope we're all back to normal," Steve said, since you never knew who might be an animal this week or gremlin bit or who-knew-what else, "because we're going to be covering the most important meal of the day: breakfast. It's very important to eat breakfast because it gives you a solid nutritional foundation for the day ahead, and means you're not ready to eat all the dougnuts by ten AM. Now, the good thing about breakfast is that most breakfast foods are designed to be prepared first thing in the morning, when even the most accomplished cook is not at their mental best. At a very basic level, breakfast can be a bowl of cereal and a banana, a bagel with cream cheese and lox, or some yogurt with honey and fruit, but...those aren't really cooking. So let's talk about cooked breakfast foods."
Steve started by handing around a packet containing instructions on how to prepare all of the dishes he was going to cover in this lecture, then began, "Eggs are commonly prepared for breakfast, whether soft boiled, scrambled, or fried, although fried eggs do require a little bit of practice to get right. Eggs are commonly accompanied by fried bacon and toast, and sometimes hash browns.
"While delicious, this isn't the sort of breakfast you should have every day, as it's not really nutritionally sound. Sometimes maybe you could have oatmeal--the instant stuff is perfectly fine, but it can't hold a candle to oatmeal from scratch, so please, try it sometime--or, as your cooking skills develop, French toast, waffles, or pancakes. You can serve cut-up fruit on top of any of those three dishes, or add it to the waffle or pancake batter, to make it healthier and change things up. Or you can go all-out with chocolate chips and whipped cream. I'm certainly not going to stop you. And, for the more advanced among you, or for special occasions, there are always pastries like cinnamon rolls, and while we really don't have time for those in this class, I encourage you to try them out in your dorm kitchen." Where Steve wouldn't have to clean up.
"Now, we have a fullhandwavey array of ingredients and equipment here, so get started on whatever sounds good, or whatever you feel comfortable cooking at your skill level--if that's toast and a scrambled egg, that's great, if that's waffles with strawberry compote that's great too. And if you need help please don't hesitate to ask me or your classmates."
Steve started by handing around a packet containing instructions on how to prepare all of the dishes he was going to cover in this lecture, then began, "Eggs are commonly prepared for breakfast, whether soft boiled, scrambled, or fried, although fried eggs do require a little bit of practice to get right. Eggs are commonly accompanied by fried bacon and toast, and sometimes hash browns.
"While delicious, this isn't the sort of breakfast you should have every day, as it's not really nutritionally sound. Sometimes maybe you could have oatmeal--the instant stuff is perfectly fine, but it can't hold a candle to oatmeal from scratch, so please, try it sometime--or, as your cooking skills develop, French toast, waffles, or pancakes. You can serve cut-up fruit on top of any of those three dishes, or add it to the waffle or pancake batter, to make it healthier and change things up. Or you can go all-out with chocolate chips and whipped cream. I'm certainly not going to stop you. And, for the more advanced among you, or for special occasions, there are always pastries like cinnamon rolls, and while we really don't have time for those in this class, I encourage you to try them out in your dorm kitchen." Where Steve wouldn't have to clean up.
"Now, we have a full
Re: During the Lecture