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2021-08-19
What if they are ahead?
My year 10 English teacher shared this but unfortunately I don't have the original to credit it. I liked it because people are so panicked about kids missing school and so I thought this was a nice reminder that education is not just school, and success in life is so much more than an ATAR score. It was backed up when I came across the items and sign in the second photo which I assume have been made by kids and made me think that they are learning empathy and kindness which will stand them in good stead, even if they can't do long division. -
2020-02-01
Starbucks Egg Bites @ Home?
While this may be a trivial struggle, the pandemic minutely affected my morning traditions. As someone who wakes up with just enough time to get ready and run through a drive-thru before work, the closure of my go-to Starbucks caused an abrupt halt in my morning routine. I could no longer grab my morning coffee and signature egg bites or great my favorite baristas as I headed off to work. After the swift investment in an Instantpot, I read through numerous recipes in an attempt to get my mornings back to "normal." As I located a sous vide egg bite dupe for those made at Starbucks, I quickly began experimenting with numerous combinations of veggies and meats for my sunrise snack. After several attempts and failures, I eventually mastered the egg bite, and now I consider them a staple of my repertoire. While my mornings were still far from "normal" due to the numerous restrictions set because of the pandemic, a little piece of me felt the comfort that stemmed from the creation of these little egg bites and my coffee in the morning. This experience that spawned out of the events caused by the pandemic forced me to become a better cook and an ingredient-conscious one at that! I've found the kitchen to be a place of comfort and artistic expression now that I know how to appreciate my ingredients, tools, and desire to learn more about cooking! -
2021-08-02
Chicken (or Turkey) Curry
The attached text story is a curry recipe that my wife and I 'perfected' while experimenting with new recipes during COVID-19. With the additional time to cook it was fun to try new things in the kitchen. -
2020-08-17
Comfort Food in an Uncomfortable time.
In the midst of the chaos of: at home learning, quarantine, and the endless stream of commercials asking to support major corporations such Mcdonalds and Taco Bell, the epiphany that fast food could be made...slower, safer, but just as nostalgic, came to mind. No longer will you have to put your life, or an essential workers life, on the line for mediocre fast food! In order to emulate the staple dish of a CrunchWrap Supreme, the following ingredients are necessary. Recipe Ingredients: - 16 oz of Ground Beef - 4 Large Tortillas - 8 medium size tortillas - 1 head of lettuce - 4 oz of tomatoes - 2 oz of peppers - 4 tablespoons of sour cream - 6 oz of cheese - 1 tablespoon chili powder - ¼ teaspoon garlic powder - ¼ teaspoon crushed red pepper flakes - ¼ teaspoon dried oregano - ½ teaspoon paprika - 1 teaspoon salt - 1 teaspoon black pepper Steps to Make It 01 Layer skillet with oil and heat to medium or medium-high heat. Allow the oil to heat before adding the medium tortillas. Once the oil has begun to "pop" place one tortilla into the pan. It should sizzle immediately, cooking for about 10 to 15 seconds. Repeat until 4 medium tortillas have been cooked. 02 On Medium Heat place the ground beef on the skillet. Add powders, spices, as meat cooks. 03 As the beef is cooking, dice the tomatoes, peppers, and place in a small mixing bowl. *note a food processor may be used as a substitute 04 As the beef has finished cooking, set aside for 5 minutes 05 Assembly: Place 2-4oz of the cooked beef in the center of an uncooked large tortilla, 06 Apply a spoonful of cheese, and diced peppers and tomatoes, and lettuce 07 Place a medium fried tortilla atop the meat,cheese, and lettuce mixture 08 Spread ½ tablespoon of sour cream, place another spoonful of cheese, diced tomatoes and lettuce 09 Place a medium uncooked tortilla atop the fried medium tortilla 10 Begin to fold the large tortilla’s outer edges over the filling, creating a five sided shape 11 Reheat the skillet to medium heat and place the CrunchWrapSupreme, seam side down, on the hot pan. Cook until lightly golden. Flip and cook on the other side for 1-2 minutes. 12 Repeat steps 5-11 13 Enjoy! -
2020-12-25
A COVID-19 Christmas
This Christmas was very different from any other Christmas. I am a 14 year old girl and I live with my parents and my two sisters. Every year my family goes skiing right after christmas for about two weeks but this year we couldnt go. My family and I stayed home for christmas eve and christmas. On christmas eve we had a home cooked meal and played boardgames together. The next day it was a very quiet christmas, we didnt do much, we made hot chocolate and opened presents from eachother. My birthday was the 28th right after christmas and it was very similar. I was kind of sad over the holidays because we couldnt see family and we couldnt travel. -
2020-09-10
Jewish Melbourne: Sholem Aleichem ‘Gast Oyf Shabes’ - cooking from Fania Lewando's cookbook
"Last Friday, the Grade 6s welcomed vegan chef Michal Dawid Lachur all the way from Warsaw, Poland as their latest ‘Gast Oyf Shabes’. Michal taught the Grade 6s about vegetarian chef, Fania Lewando (1887-1941). Lewando ran a vegetarian restaurant in pre-WWII Vilna. The restaurant attracted figures such as Marc Chagall and Itzik Manger. She also had a cookery school, where she taught about vegetarian nutrition. Fania Lewando published the Vilna Vegetarian Cookbook (Vegetarish-Dietisher Kokhbukh) in 1938 in Yiddish. Many years later, it was translated into English and is available online. Michal led our students in a cooking workshop, where they learned to make a rice kugl and a prune tsimes. The students had a great time cooking with Michal and enjoyed learning to make Lewando’s take on these traditional dishes. A sheynem dank to Michal for joining us in the early hours of the morning to work with our students." -
05/11/2020
Charles Redbird Oral History, 2020/05/11
Charles Redbird, a chef from Osseo, Wisconsin, reflects on his experience being laid off and filing for unemployment during the COVID-19 pandemic. As a single father to a two-year-old boy, Charles shares his frustrations with delayed processing times and bureaucratic red tape as his financial savings dwindled during the initial months of Wisconsin’s stay-at-home order. Charles describes the steps taken by the Ho-Chunk Nation to ensure economic stability and longevity among tribal members and employees. Citing increased time spent with his child and the opportunity for personal growth, Charles shares positive aspects of the COVID-19 pandemic that are often overlooked. Additionally, Charles notes the positive impact of internet celebrities and charitable giving, specifically mentioning the work of David Dobrik and h3h3. Comparing the experience of working as a chef before and during the pandemic, Charles provides insight into the changes that restaurants have implemented to ensure health and safety. Looking ahead, Charles expresses a belief that the social isolation experienced during the COVID-19 pandemic will improve his familial relationships in the future. -
2020-05-04
My day inside
I find time is hard to past by these days. My sleep schedule has changed drastically ever since we were given stay at home orders. I usually start my day at around 10 am and then end it by 3 am. The time in between is quite monotonous and I am really looking forward to the orders being lifted. So my day starts and I grab something to eat. I then login to my live lectures which are all day. I listen, or at least try to, take notes, and then do some homework. Often now I have to re watch lectures to understand the material since when I watch it live I am not really paying attention. I then study and get ready for the day. I try my best to remain in contact with my friends but it is not the same anymore. The only interaction I usually have is getting help on an assignment or us figuring out how to complete a task that we have been assigned. Once my classes are done I usually eat again and then try and exercise. Normally when I am on campus I am able to get a lot of walking done, but now since we are inside, I need to be active. So after I decide to exercise , I unwind a bit and then have dinner. Everyday I have to make something since I do not want to get food from outside. Cooking has been the one part that is different, since I try to make something new every day. I then eat and study some more. I find myself productive for whatever reason that may be. Usually I have to really try and focus to get work done because it is really distracting being at home. Something about being at home just does not make me feel like working. Nevertheless, I am able to study and continue to catch up on the material. This routine is quite monotonous at this point. It has been roughly 8 weeks like this and it is starting to get tiring. I know change to the stay at home orders is coming, and I can not wait for it. I am thankful that my semester ends soon so that way there will be some change to my routine. 8 weeks of the same thing every day is quite a drag on life and I look forward to the changes. I really hope the Fall wont have a second wave leading to life like this again! -
2020-04-24
On the Job
This is a picture of me at work at the Rotllies Pizza and Pasta. I work mostly as a pizza cook and sometimes I dabble at working as a line cook. We have taken many extra precautions at work to help stop the spread. Everyone has a mask and gloves on. If you have never worked an oven with a facemask on let me tell you it is hot. We are working hard to keep the doors open and the support from our local community has been amazing. While we have been fortunate other businesses have fared far worse. There has been many businesses that cannot keep the doors open. Others have tried to open back up with the help of the government loans. These are strange times and we got to stick together.