Midterm Stress pt. 1.

On Blast: Rachael Yamagata - "Reason Why."

"So steal the show and do your best to cover the tracks that I have left."

So just a few recent updates:

-Midterm is in like two fucking weeks... Okay I just realized this a few seconds ago so I'm a little freaked out. The next 14 days I'll be dedicating to practicing my midterm and feeding whoever will let me. Three courses with one chicken. Good times, I'll come back to this later in the blog.

-I'm officially sensitive to caffeine, which I found out on friday. I spent my pre-weekend puking my guts out after an excessive ingestion of caffeine. My friend had a theory that the body just starts to breakdown after 21 since we've both noticed that after we turned 21, we can't handle caffeine or alcohol as well as we did in the years before. I'm currently developing my thesis on this.

-Project Birthweight pt. 9834523673 is in session.

So my midterm is soon, three courses, two with chicken, one emulsified sauce, one savory sauce, and one dessert sauce.

Appetizer: Drunken Chicken Potstickers with Teriyaki Vinaigrette.

Main Course: Chicken Adobo Pot Pie.

Dessert: Death by Chocolate.

So for my potstickers, I decided to pull out an easy taste card: alcohol. Basically chicken and beer... and other stuff in a potsticker wrapper. I'm not as much concerned for this... I tried it at my friend Natalie's house and I've figured out what I need to do to make it work.

Chicken Adobo Pot Pie... I haven't tried this out yet so I'm a little worried about this.

Death by Chocolate, I'm worried as hell about this. I've successfully made it at culinary school but it was incredibly stressful for me.

So here's what I've made for dessert... Three layers of flourless chocolate cake with chocolate cream and fresh figs in between, all completely submerged in white chocolate ganache, topped with macerated berries, and finished with a mixed berry coulis.

I should go, I'm hungry :| and I want to try out a recipe for a Shrimp Banh Mi, which is a Vietnamese sandwich with shrimp inside. I have baguette dough and shrimp defrosting... I'll post pictures next blog.

-KJ.