Mountain Cat
Veteran
- Joined
- 12 Apr 2019
- Local time
- 12:56 AM
- Messages
- 3,118
- Location
- Hilltowns of Massachusetts
- Website
- goatsandgreens.wordpress.com
If so, what did you take?
For me, I have taken two formal cooking classes, both were a few hours long over a two day weekend, and we got to eat what we made afterwards. (The Silo, New Milford, CT, USA)
I took a Greek class, and I wish I could remember the instructor's name. Cooking egg and lemon into Greek soups or other dishes without scrambling them was the most worthwhile thing I learned that weekend.
I also took an Indian cooking class, taught by Suvir Saran, who has two cookbooks out at last I noticed. The biggest take home I got for that was in adding in most of the ingredients to your pan individually, rather than dumping them in all at once. That most things cook at different rates.
I am also in a cooking group where we learn recipes together, along with techniques some of us know better about than others. Just before COVID hit, I learned about making / cooking east Asian dumplings. Alas, that pandemic is not helping our communal learning processes for a variety of foods. We did get together this summer to learn how to make water kefir - warm and breezy out, socially distanced, masked and all.
And, as for any of you?
For me, I have taken two formal cooking classes, both were a few hours long over a two day weekend, and we got to eat what we made afterwards. (The Silo, New Milford, CT, USA)
I took a Greek class, and I wish I could remember the instructor's name. Cooking egg and lemon into Greek soups or other dishes without scrambling them was the most worthwhile thing I learned that weekend.
I also took an Indian cooking class, taught by Suvir Saran, who has two cookbooks out at last I noticed. The biggest take home I got for that was in adding in most of the ingredients to your pan individually, rather than dumping them in all at once. That most things cook at different rates.
I am also in a cooking group where we learn recipes together, along with techniques some of us know better about than others. Just before COVID hit, I learned about making / cooking east Asian dumplings. Alas, that pandemic is not helping our communal learning processes for a variety of foods. We did get together this summer to learn how to make water kefir - warm and breezy out, socially distanced, masked and all.
And, as for any of you?
British Pub Night cooking class. You must've been canned 
. 2-4 hours of fish and chips with mashed peas (and ale), steak & kidney pudding (with ale) and bangers & mash (with ale).
, I didn't mean to criticize, just add a lame joke (as you probably know). No doubt you had a nice experience learning about the British food & drink culture. I've really enjoyed some less epicurist(ic) meals in Londonish pubs. In that milieu, the atmosphere and the quality of beers counts. Quite often British pub meals don't quite reach the level of the beverages served, though. Pub meals tend to be filling; hearty and savory but rather greasy and overcooked. It's pretty much the same in pubs everywhere.
