Comments on: Boot Camp Day 3: Hubby needs a psychiatrist

By: LFM: Bouchon, a bistro I could get excited about | Kitchen Musings

LFM: Bouchon, a bistro I could get excited about | Kitchen Musings — Wed, 06 Jan 2010 04:27:30 +0000

[...] with the tart and bitter. My own plate of country paté was a revelation – I made this at the CIA bootcamp, so I respect the effort taken to turn out such an interesting texture and [...]

By: single cup coffee makers today

single cup coffee makers today — Fri, 06 Nov 2009 21:01:53 +0000

When the day starts out bad, I am glad that it can only go up from there. Thanks for sharing your day.

By: Steamy Kitchen

Steamy Kitchen — Tue, 30 Nov 1999 06:00:00 +0000

OMG LOOK AT THE FEAST!! I'm going to hide under that table….

By: T.W. Barritt

T.W. Barritt — Tue, 30 Nov 1999 06:00:00 +0000

Veron - that is one complicated menu. Good work! Poor Wilma, but it was for a good cause. Hope HH has recovered. The wine tasting info is very helpful. Looking forward to the next installment!

By: Tanna

Tanna — Tue, 30 Nov 1999 06:00:00 +0000

I know the wine info was greatly reduced but each of the points you bring out are so excellent!
Veron, I just don't know what to say about this experience it really is the chance of a lifetime and you get to do it with your husband! I'm loving every incident, every story and each one of the dishes.
There are always personalities to deal with but a restaurant kitchen really brings out strange things!
Terrrific write up.
Hope the HH is recovered.

By: joey

joey — Tue, 30 Nov 1999 06:00:00 +0000

Another terrific tale from boot camp! I so enjoy your CIA posts Everything looks amazing!

"Coq au Vin. I want to try this with white wine and brown the skin after the cooking." — I know this is really a stretch, but is this, the process, kinda like what some of us do to adobo…frying the chicken after stewing? I've also tried to make adobo with white wine…yum! Ok, I hope I haven't offend coq au vin with this analogy…

By: veron

veron — Tue, 30 Nov 1999 06:00:00 +0000

Thanks Jaden – The table does seem like a good place to hide does it not?
Thanks T.W. – HH has recovered nicely. He even said he can't wait to try working with a live lobster again.
Thanks Tanna – you are right that there are a lot more points to the wine tasting because he discussed each region of France. About personalities, it's just so funny that you could all be good friends outside the kitchen but when in the heat of the kitchen the gloves come off.
Thanks Joey! In fact I thought of the adobo process when I was figuring out how to make the skin crispy. I don't think you've offended coq au vin because this is a very rustic dish itself. That curacha crab post on your blog is haunting my mind right now

By: Andrea

Andrea — Tue, 30 Nov 1999 06:00:00 +0000

I've really enjoyed following your tales of the CIA Boot Camp, and I confess to being a tad envious!

By: Judith in Umbria

Judith in Umbria — Tue, 30 Nov 1999 06:00:00 +0000

I do wish chef/instructors would keep their mitts off fine peasant food! Coq au vin is just perfect winter food as it is. It must have the skin browned first, it must have the skin! Instead of trying to crunch everything up, maybe he should invent a new dish, Peking coq?

Most of this sounds delightful. I miss lobster. A lot.

By: Lydia

Lydia — Tue, 30 Nov 1999 06:00:00 +0000

Sounds like a day of real ups and real downs, which is maybe what real boot camp is like, too! I've never been able to kill a lobster though, hypocrite that I am, I surely don't mind eating it when someone else has done the killing, so I know just how you felt.