Apologies for this huge hiatus. Long story short: I wasn’t myself during that time, but now that I’ve made some changes that allow me to resume my merry ways, I’m happy to announce that I am back! One amazing thing happened while I was away though–more recently now, since I haven’t officially started yet–I have a job! An actual paying job that will allow me to cook for the elderly.

Getting hired was a very easy process (only for me at this particular establishment). The people are super nice there and right now, I’m in the middle of the hiring process, but I handled all the medical stuff today (drug testing and the physical). They should be getting those results back, I don’t know when. That’s not my concern. Once all that is handled, I have to go back in and start part two of the hiring process, I guess, which is a two-hour appointment with more paperwork.

Anyways, so now that I’m getting on my feet, I’ve decided last-minute to make dinner, for old times’ sake. I’m currently taking a break because I wanted to serve Tasty’s Shrimp and Asparagus Stir-Fry, with rice, which takes time to make fresh–about an episode of CSI‘s worth. The wait is only until I have ten minutes left (oh, we have our own rice pressure cooker, which tells us how much time is left to cook and then how long this batch has been cooked). That way, we don’t have to wait till the rice is finished if I just jumped right into cooking.

I did do most of my mise en place however: prepping the shrimp, asparagus, and lemon juice. This was the first time that I’ve learned that shrimp sometimes comes with poop. You can buy it without it, apparently, and with or without skin. I had to buy two trays’ worth of large shrimp, just so I could get an entire pound. I have a little less than a pound though, for both shrimp and asparagus, which means I should take out some of the lemon juice too.

The video shows the chef squeezing in the juice themselves directly out of the pulp, but that confuses me, because what about the seeds? I squeezed out the juice into a small bowl and then used a handheld strainer to separate the liquid from the seeds.

BRB–I’m down to four minutes. Better get cookin’!

And…at least 15 minutes later, the finished product:  The first bite was a little too salty, but not painfully. Overall, the dish was absolutely delicious! I’d definitely make it again. I just did it exactly the way the clip showed it (except I might have forgotten the lemon juice even though I prepped it–oh well, I’ll just save it).

This yield was the perfect amount for the three of us, in my opinion.

I think I might know why the dish was slightly too salty. If I recall correctly from class, lemon juice equalizes saltiness, so I think if I had remembered to put it in before service, it might have made the dish less salty. Maybe. Don’t quote me on that. I learned something like it during the first week of class when we started on vinaigrettes. The point of the exercise was to get creative with our vinaigrettes and make adjustments based on the chemical reactions, I guess? I was never good at science. If something is too salty, add lemon juice, or vice versa–that way, they balance each other out.

Again, don’t quote me on that; it’s just what I remember hearing in class.

So that’s what I had to say about that! Bon Appétit! And break an egg!


One thought on “3/21/17

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