Food & Class & a little of Melbourne

I tend to update blog abit slow, as work and studies takes a large chunk of my time and stuff just keeps piling up on me just like last time when i was working in events. Its really like last time where I totally have no life at all and is just bound to working. This time, its more to working and studying and housework. No more mommy to help me do my laundry and cleaning up the house is a must!.

So, Andre and I made some grilled and he showed me how to do it and I just did it. It is sooo crazily easy.

Grilled Chicken!
Salt and pepper for seasoning, I use black pepper, and then add some other powdered seasoning, cajun, herbs, etc etc.. Depending what you would wanna taste. I added some peri peri seasoning and some chilli powder to give me some kick in the tastebuds..

Shallow fry skin first. Depending how u like the skin, soft and soggy, or crunchy and burnt. Decide on the timing and then flip it over. I like mine crunchy, thats where the taste comes from, so I let it burn a little before flipping it over. Cook for a few mins, and place it on the oven tray.

Add some water to the frying pan and scrape the burnt spices, that will be the sauce. Cook it a little then pour it on the tray. Cut some potatoes or carrots place on the tray and then pop it in the oven. Cook for 15 to 20 mins. And you'll end up with this.. You must pre heat the oven first tho. A cold oven cant cook.



Practical Class!! (involving cooking!!)
So last weeks practical class was boring. Practical class is always on Saturday. Demo is on Thursday. For last weeks practical we just cut some carrots and made salad. Boring stuff. This week, we get to cook chicken and fish. I didnt get to snap that many pics cause my whole station was full of knives. Didnt want to risk cutting my self again. I cut my self while putting my knives away last week. This week, I made a deeper cut on my finger while washing my knife. And it was a turning knife that cut me. This knife's blade is no longer then 2 inches.. and it curves at the tip. Note to self: DO NOT underestimate the tiny knives. It made a deep cut where blood just gushes out non stop, even if u wash it or wipe it down.

There is a saying from Andre, :- To be a good chef, your knives need your blood to create a bond.

Anyways, here is the fillet trout which the lecturer cooked up for us to see on Thursday. Mine was nothing like that.. My fish was messed up because I cant fillet it right.


Then we get to taste the food!

Me and my cute cooking partner named Gib and shes from Thailand (pic below) finished early. So both of us was cleaning the kitchen arranging the pots and pans while the rest cooked.


So while everyone was cleaning up, there left a few people that had to present their dessert to the lecturer, I managed to get a picture of her. Shes from Thai, and her name is Om


So then one of the Korean guys was snapping my picture and Om's picture, then I had the idea to snap a few pics while we were waiting for class to be over with.

Sa-Vit from Thailand

Waiting to leave class


I forgot their name.. >.< So this is the bridge where i use everyday to go to the city and back home. The speed limit for the whole damn bridge is 60kms! If there is any people working on the sides of the bridge (and this happens ALOT!), the speed is 40kms! FRIGGIN 40kms!! This is called the West Gate Bridge, the ONLY way connecting to the Western suburbs, well the only way that I know of. So practically, every morning, at 7am, the bridge is slow moving, and the highway before that is packed at a bumper to bumper crawl to the bridge..