Sports and Porn

May 25

101/365 Orange-Vanilla Cupcake

101/365

Orange-Vanilla Cupcake


May 24

100/365 Celebrating the century mark with sweetbreads!  

100/365


Celebrating the century mark with sweetbreads!  

McCue -

Chef McCue, by many student’s accounts, is one of the best chefs that teach at the Culinary Institute.  While he teaches, he manages to monitor a Facebook page, often citing day’s events, inspirational quotes, and videos.  If you have a Facebook Page, like the page and check it out. 

May 23

99/365 Beef Carpaccio St. Andy’s did some slight changes with their menu.  Which means, I’m gonna be back there again, as well as Apple Pie for food projects!

99/365

Beef Carpaccio


St. Andy’s did some slight changes with their menu.  Which means, I’m gonna be back there again, as well as Apple Pie for food projects!

May 21

98/365 I’m not sure if a Negroni is sipping on Gin and Juice (I’m pretty sure it isn’t).  Also part of Fat Kid Weekend, provided by the Mixology Society.

98/365


I’m not sure if a Negroni is sipping on Gin and Juice (I’m pretty sure it isn’t).  Also part of Fat Kid Weekend, provided by the Mixology Society.

May 20

97/365 Part of Fat Kid Weekend was the Diversity Festival.  I would say that the premise of it was to gather around clubs and show off what they can do with a mystery ingredient (that might have been today, which I didn’t get in until 3 PM).  But on Saturday, many clubs were handing out food for a 5 dollar wristband’s worth (if this is only one plate out of many, just imagine.)   With that said, I don’t know if I put up a Pad Thai pic back in the past, but I wouldn’t regret it if I posted another picture of it here.  Speaking of which, have I mentioned that one time when Nam (one of my Thai friends) gave me her Pad Thai recipe?  That was golden.

97/365


Part of Fat Kid Weekend was the Diversity Festival.  I would say that the premise of it was to gather around clubs and show off what they can do with a mystery ingredient (that might have been today, which I didn’t get in until 3 PM).  But on Saturday, many clubs were handing out food for a 5 dollar wristband’s worth (if this is only one plate out of many, just imagine.)  

With that said, I don’t know if I put up a Pad Thai pic back in the past, but I wouldn’t regret it if I posted another picture of it here.  Speaking of which, have I mentioned that one time when Nam (one of my Thai friends) gave me her Pad Thai recipe?  That was golden.

samanthalmno asked: Thanks for the follow back!!! I'm actually aspiring to go to CIA Hyde Park in NY, you go to the one in Cali? How do you like it?

I go to the one in Hyde Park.  Funny you mention it though because I had some initial regrets when I didn’t ask to go to Greystone.

[video]

May 18

95/365 Pan Seared Bass, Gnocchi with Pine Nuts and Asparagus, Roasted Cauliflower, Rosemary-Lemon Beurre Blanc Battle Gnocchi was going down in Advanced Cooking this week.  Patrick, Kelsey and Kara’s group was making a potato based gnocchi, while we did ours with ricotta (see Day 94 post).  I loved the fluffiness of their gnocchi, the bass, though people thought was unnecessary, brought something to the table (larger portions, basically).  This was paired with a Matilda Pale Ale.  I think they went to a beer tasting for this one, sampling 20-30 beers before coming to a decision.  That’s cool.

95/365

Pan Seared Bass, Gnocchi with Pine Nuts and Asparagus, Roasted Cauliflower, Rosemary-Lemon Beurre Blanc


Battle Gnocchi was going down in Advanced Cooking this week.  Patrick, Kelsey and Kara’s group was making a potato based gnocchi, while we did ours with ricotta (see Day 94 post).  I loved the fluffiness of their gnocchi, the bass, though people thought was unnecessary, brought something to the table (larger portions, basically).  This was paired with a Matilda Pale Ale.  I think they went to a beer tasting for this one, sampling 20-30 beers before coming to a decision.  That’s cool.

94/365 Ricotta Gnocchi, Andourra Lamb Sauce, Fried Zucchini I’m proud to say that our team is always the one that comes out of left field.  We let Michelle and our newfound baby boy Matty in this one, and this is what they (or really, Michelle) came up with.  This was paired with a Nebbiolo.  Also, I just learned how to make gnocchi.  Boom.  Again, no recipe.  Just feel.  I’ve been on a dough kick lately.

94/365

Ricotta Gnocchi, Andourra Lamb Sauce, Fried Zucchini


I’m proud to say that our team is always the one that comes out of left field.  We let Michelle and our newfound baby boy Matty in this one, and this is what they (or really, Michelle) came up with.  This was paired with a Nebbiolo.  Also, I just learned how to make gnocchi.  Boom.  Again, no recipe.  Just feel.  I’ve been on a dough kick lately.