Cebu Goes Culinary 2010

[baLLooN]

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i guess our school would be attending this one...just for experience ra guro ni and to measure sa ila capabilities f we are on the right standard for a culinary school...

good luck sa tanan...

[baLLooN]

sori mods na double post...


nyways...this would be a great start sa cebu atleast ni kusog na ang culinary dri sa atoa, bt still behind sa manila...

[tonioyantao]

i guess our school would be attending this one...just for experience ra guro ni and to measure sa ila capabilities f we are on the right standard for a culinary school...

good luck sa tanan...

whats your school balloon?

[tonioyantao]

dats awt im practicing ryt know sir. im working wid da timing of my cooking ability nd how to "bana-bana" the ingredients. im very thankful for ur informative tips sir. may u have a great life ahead. thanks a lot.

do you have a pasta machine at home?
it really is a must.

try different flavor pasta,ground some carrots to your pasta dough. or blanch some spinach and add it to the dough.
if you want try adding squid ink to the dough and make a ravioli with spinach and ricotta cheese.

when your confident enough with your skill try lamination. you sandwich fresh herbs in the flattened dough and let is pass thru the machine to the desired thickness.

[baLLooN]

whats your school balloon?

MOST...hehe

[remz399]

do you have a pasta machine at home?
it really is a must.

try different flavor pasta,ground some carrots to your pasta dough. or blanch some spinach and add it to the dough.
if you want try adding squid ink to the dough and make a ravioli with spinach and ricotta cheese.

when your confident enough with your skill try lamination. you sandwich fresh herbs in the flattened dough and let is pass thru the machine to the desired thickness.

thanks a lot sir. i'll try it but da problem is wla ko pasta machine. pero i'll borrow nlng so dat i can make my own pasta. thanks sir. for da cheese to use for white sauces sir. wat wud u prefer.?

[Peenut]

spa. appetizer squash blossom stuffed with fresh local cheese blah blah, main salmon or sole or organic grown chicken serve with wild rice or any roasted organic local veggies blah blah. a fresh and light smoothie or granita blah blah.

suggestion lang nako na does not mean you follow it.

about the blending of taste
spa cuisine should be light and refreshing. it should be healthy and balanced. portion control is a must.
after eating you feel refreshed not sluggish because your full.

Thanks sa line-up nimu chef...heheh
Try nya na nako....

and dapat jud light... so ok ra if naa gamay nga rice?...hehe
pwede banana + strawberry with light cream + equal sugar, then i blender?

[tonioyantao]

@remz, cheese for mornay sauce? any semi hard to hard cheese is ok gruyere and parmesan is always good.

@peenut boss try do a little research of spa cuisine so you have a better understanding what your getting into. and check on the CGC what are the rules and regulations for spa cuisine are.

[Peenut]

@Ton: got it chef...hehehhe

[remz399]

copy that chef.. roger roger... ^_^