And I feel actually upset that I didn't even know that I didn't know how many ribs they have. That nugget is from my ecorche class where I spent 30 minutes putting the (my ) fist-sized ribcage mass on the armature and then the next hour making a toque, fork and ham to go with the green clay eggs my chef was cooking. It was actually a strangely productive way to spend my time when compared to the alternative, carefully smoothing the entire surface of the clay only to be told that "ok, next session we cut off most of the outer layer."
Things made so far:
1 Miche, Basil infused olive oil, several espressos in various shades of burnt, braised chicken w/ jus thickened with veg. puree.
eh.
Sunday, January 20, 2008
Thursday, January 17, 2008
Oy Vey Sucka!
I've just moved into the calico borough of earlocks, check cashing places, and chinese delis. Moved in today; ecorche class earlier tonight, and collapsing right now on a lovely bare mattress.
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