Guest guest Posted December 6, 2007 Report Share Posted December 6, 2007 Don't worry about the salary, just help him follow his dreams. He could decide to try many other things before he reaches college age. Donna Sent via BlackBerry from T-Mobile treazure noname <treazured Thu, 6 Dec 2007 08:07:42 I have created a monster - sort of OT I home-school our 14 year old grandson while his dad is stationed in Korea. Egad the black holes in that kid's body of knowledge are enough to make this teacher pull her hair out. I've been trying to find that one subject that would turn him on, and finally did. In desperation, I dragged him into the kitchen with me last month. Now none of 4 of our sons, the 2 daughters in love who have lived with us and our 2 foster kids, were allowed to leave home until they could cook, clean, do laundry, and understand the basics of money management and living on a dime. But this child couldn't wash his clothes, make toast or even clean up the living room without being told and hand led from one thing to another. His dad tried, but it was faster to do all by himself rather than teach the kid. Well, he found his gift and it is in the kitchen. The boy loves cooking. Give him stuff to chop up and he will chop in precise dice which looks like each piece has been measured. (he is OCD). After I went to bed a couple of nights ago, he made a chocolate meringue pie with a Chips Ahoy pie crust with chocolate shavings on top. It was beautiful and was rather good. Every day now, when I am trying to sneak Algebra into his brain, he is pestering me about " What am I going to cook today? " He pours through computer files and my huge collection of professional chef/cook books and then wanders into the kitchen in search of ingredients. For Yule (he doesn't do Christmas), he wants his own set of Chef's knives (mine he uses under supervision and immediately washes, dries and puts them away), a huge cutting board, measuring cups for dry and liquid, a scale for making bread like I do, bowls, several cookbooks and some Rammestein CD's. So here is the question for you guys. Once he finishes high school and goes to a culinary arts academy like the CIA, will he be able to support himself? We were looking over entry level chef/cook pay and it is much lower than I thought it would be. (About 24K starting) His father is probably going to nag him into going into the military (which the kid would do if he didn't have to cut his hair and get up before noon), and there won't be any ,kind of support for putting him through college. We do have a local technical school and 2 year college where he could take an introductory culinary arts program which would make him ready for a deli chef/baker at a grocery store or Mc Donald's, but this isn't where his heart is. At least it would get his speed up a bit and perhaps be an intro into a real culinary institute. Suggestions? Ideas? Thanks! Jeanne in GA Derrick's Version of Chocolate Meringue pie with Chips Ahoy Crust 16 Chips Ahoy cookies, crushed 1/2 cup butter, melted large package cook and serve chocolate pudding (not instant) 3 egg whites 1/2 teaspoon vanilla 1/3 cup sugar Chocolate curls or shaved chocolate, optional for garnish Remove eggs from refrigerator and separate. Either save the yolks for another use, or give them to the cats to get them off the counter. Put the egg whites in stainless steel beating bowl and let them come to room temperature. Crush the cookies, then add butter. Press cookie crumbs into pie plate. Put another pie plate on top and press down to make it firmer. Make pudding as directed, but use about 1/2 cup less milk. Pour cooked pudding into pie crust. Whip the egg whites on medium high speed, until soft peaks form, then add the vanilla flavoring. Add the sugar while still beating, 2 tablespoons at a time. Do not start and stop whipping the meringue or it won't have the right amount of volume. Beat until stiff peaks form. Spoon over hot pudding, spreading to the edges of the pie. Using the back of your spoon, make swirls and peaks in the meringue. Bake at 325 for 20 to 30 minutes. Remove from oven and sprinkle lightly with shaved chocolate (optional). Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2007 Report Share Posted December 6, 2007 I home-school our 14 year old grandson while his dad is stationed in Korea. Egad the black holes in that kid's body of knowledge are enough to make this teacher pull her hair out. I've been trying to find that one subject that would turn him on, and finally did. In desperation, I dragged him into the kitchen with me last month. Now none of 4 of our sons, the 2 daughters in love who have lived with us and our 2 foster kids, were allowed to leave home until they could cook, clean, do laundry, and understand the basics of money management and living on a dime. But this child couldn't wash his clothes, make toast or even clean up the living room without being told and hand led from one thing to another. His dad tried, but it was faster to do all by himself rather than teach the kid. Well, he found his gift and it is in the kitchen. The boy loves cooking. Give him stuff to chop up and he will chop in precise dice which looks like each piece has been measured. (he is OCD). After I went to bed a couple of nights ago, he made a chocolate meringue pie with a Chips Ahoy pie crust with chocolate shavings on top. It was beautiful and was rather good. Every day now, when I am trying to sneak Algebra into his brain, he is pestering me about " What am I going to cook today? " He pours through computer files and my huge collection of professional chef/cook books and then wanders into the kitchen in search of ingredients. For Yule (he doesn't do Christmas), he wants his own set of Chef's knives (mine he uses under supervision and immediately washes, dries and puts them away), a huge cutting board, measuring cups for dry and liquid, a scale for making bread like I do, bowls, several cookbooks and some Rammestein CD's. So here is the question for you guys. Once he finishes high school and goes to a culinary arts academy like the CIA, will he be able to support himself? We were looking over entry level chef/cook pay and it is much lower than I thought it would be. (About 24K starting) His father is probably going to nag him into going into the military (which the kid would do if he didn't have to cut his hair and get up before noon), and there won't be any ,kind of support for putting him through college. We do have a local technical school and 2 year college where he could take an introductory culinary arts program which would make him ready for a deli chef/baker at a grocery store or Mc Donald's, but this isn't where his heart is. At least it would get his speed up a bit and perhaps be an intro into a real culinary institute. Suggestions? Ideas? Thanks! Jeanne in GA Derrick's Version of Chocolate Meringue pie with Chips Ahoy Crust 16 Chips Ahoy cookies, crushed 1/2 cup butter, melted large package cook and serve chocolate pudding (not instant) 3 egg whites 1/2 teaspoon vanilla 1/3 cup sugar Chocolate curls or shaved chocolate, optional for garnish Remove eggs from refrigerator and separate. Either save the yolks for another use, or give them to the cats to get them off the counter. Put the egg whites in stainless steel beating bowl and let them come to room temperature. Crush the cookies, then add butter. Press cookie crumbs into pie plate. Put another pie plate on top and press down to make it firmer. Make pudding as directed, but use about 1/2 cup less milk. Pour cooked pudding into pie crust. Whip the egg whites on medium high speed, until soft peaks form, then add the vanilla flavoring. Add the sugar while still beating, 2 tablespoons at a time. Do not start and stop whipping the meringue or it won't have the right amount of volume. Beat until stiff peaks form. Spoon over hot pudding, spreading to the edges of the pie. Using the back of your spoon, make swirls and peaks in the meringue. Bake at 325 for 20 to 30 minutes. Remove from oven and sprinkle lightly with shaved chocolate (optional). Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2007 Report Share Posted December 6, 2007 What a great monster! I had one of those too. I really thought she would become a chef, but she went a different way and is succeeding quite well. So it all worked out. You're grandson could join the military and become a chef. I have 3 ex-bils who all did it and they have moved on to senior executive chef positions after they were finished with the military. The thing about a military chef is that they don't usually go into combat... An army/navy/air force walks on its stomach, after all Keep in couraging him. Cooking is how I got my step-daughter to finally understand fractions! Cheers! Denise Gontard Cartwright ----- From : treazure noname[treazured] Sent : 12/6/2007 11:07:42 AM To : Cc : Subject : RE: I have created a monster - sort of OT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2007 Report Share Posted December 6, 2007 I don't know much about it but I think in this field you do have to pay your dues....my daughters friend went to college but then found she too loved to cook...and so she worked for a while as a sous chef in a nice restaurant, and I hear she and her ...other,...are both working in NY cooking. although I don't know the particulars. he CAN support himself as a chef but will have to do the work...and it is work! sometimes late and early but he can get on somewhere that just does dinner maybe! LOL money isnt everything...if he has a passion he will make money. I think its wonderful when someone finds something they love to do. that being said.... we all have to eat cooking is a great skill even if it winds up being an avocation not a vocation. ( is that the right words?) a love. not a job. so much. Linda " Controlling the minor details of your own life will have a ripple effect to the far reaches of your universe. Big things fall into place if you take small steps along the way. " - treazure noname Thursday, December 06, 2007 10:07 AM I have created a monster - sort of OT I home-school our 14 year old grandson while his dad is stationed in Korea. Egad the black holes in that kid's body of knowledge are enough to make this teacher pull her hair out. I've been trying to find that one subject that would turn him on, and finally did. In desperation, I dragged him into the kitchen with me last month. Now none of 4 of our sons, the 2 daughters in love who have lived with us and our 2 foster kids, were allowed to leave home until they could cook, clean, do laundry, and understand the basics of money management and living on a dime. But this child couldn't wash his clothes, make toast or even clean up the living room without being told and hand led from one thing to another. His dad tried, but it was faster to do all by himself rather than teach the kid. Well, he found his gift and it is in the kitchen. The boy loves cooking. Give him stuff to chop up and he will chop in precise dice which looks like each piece has been measured. (he is OCD). After I went to bed a couple of nights ago, he made a chocolate meringue pie with a Chips Ahoy pie crust with chocolate shavings on top. It was beautiful and was rather good. Every day now, when I am trying to sneak Algebra into his brain, he is pestering me about " What am I going to cook today? " He pours through computer files and my huge collection of professional chef/cook books and then wanders into the kitchen in search of ingredients. For Yule (he doesn't do Christmas), he wants his own set of Chef's knives (mine he uses under supervision and immediately washes, dries and puts them away), a huge cutting board, measuring cups for dry and liquid, a scale for making bread like I do, bowls, several cookbooks and some Rammestein CD's. So here is the question for you guys. Once he finishes high school and goes to a culinary arts academy like the CIA, will he be able to support himself? We were looking over entry level chef/cook pay and it is much lower than I thought it would be. (About 24K starting) His father is probably going to nag him into going into the military (which the kid would do if he didn't have to cut his hair and get up before noon), and there won't be any ,kind of support for putting him through college. We do have a local technical school and 2 year college where he could take an introductory culinary arts program which would make him ready for a deli chef/baker at a grocery store or Mc Donald's, but this isn't where his heart is. At least it would get his speed up a bit and perhaps be an intro into a real culinary institute. Suggestions? Ideas? Thanks! Jeanne in GA Derrick's Version of Chocolate Meringue pie with Chips Ahoy Crust 16 Chips Ahoy cookies, crushed 1/2 cup butter, melted large package cook and serve chocolate pudding (not instant) 3 egg whites 1/2 teaspoon vanilla 1/3 cup sugar Chocolate curls or shaved chocolate, optional for garnish Remove eggs from refrigerator and separate. Either save the yolks for another use, or give them to the cats to get them off the counter. Put the egg whites in stainless steel beating bowl and let them come to room temperature. Crush the cookies, then add butter. Press cookie crumbs into pie plate. Put another pie plate on top and press down to make it firmer. Make pudding as directed, but use about 1/2 cup less milk. Pour cooked pudding into pie crust. Whip the egg whites on medium high speed, until soft peaks form, then add the vanilla flavoring. Add the sugar while still beating, 2 tablespoons at a time. Do not start and stop whipping the meringue or it won't have the right amount of volume. Beat until stiff peaks form. Spoon over hot pudding, spreading to the edges of the pie. Using the back of your spoon, make swirls and peaks in the meringue. Bake at 325 for 20 to 30 minutes. Remove from oven and sprinkle lightly with shaved chocolate (optional). Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2007 Report Share Posted December 6, 2007 I think it is wonderfull that he is learning to cook and loves it. My family has always been in the restaurant business and I hated it. I can't cook but am learning out of necesity, my husband is heading for deployment. That being said, as a military child there should be several assistances available to him depending on the branch of service. You may have to do some searching but as his current guardian you should be able to get info that would be helpfull. Several states have programs and camps for military children and there may be a way for him to qualify for some cooking classes or even start some sort of savings for college. My experience has been that available information is not given freely but when I have talked with the family programs there is so much available. Maybe some of this will help. I wish him the best of luck with his cooking adventure, Jenn treazure noname <treazured wrote: I home-school our 14 year old grandson while his dad is stationed in Korea. Egad the black holes in that kid's body of knowledge are enough to make this teacher pull her hair out. I've been trying to find that one subject that would turn him on, and finally did. In desperation, I dragged him into the kitchen with me last month. Now none of 4 of our sons, the 2 daughters in love who have lived with us and our 2 foster kids, were allowed to leave home until they could cook, clean, do laundry, and understand the basics of money management and living on a dime. But this child couldn't wash his clothes, make toast or even clean up the living room without being told and hand led from one thing to another. His dad tried, but it was faster to do all by himself rather than teach the kid. Well, he found his gift and it is in the kitchen. The boy loves cooking. Give him stuff to chop up and he will chop in precise dice which looks like each piece has been measured. (he is OCD). After I went to bed a couple of nights ago, he made a chocolate meringue pie with a Chips Ahoy pie crust with chocolate shavings on top. It was beautiful and was rather good. Every day now, when I am trying to sneak Algebra into his brain, he is pestering me about " What am I going to cook today? " He pours through computer files and my huge collection of professional chef/cook books and then wanders into the kitchen in search of ingredients. For Yule (he doesn't do Christmas), he wants his own set of Chef's knives (mine he uses under supervision and immediately washes, dries and puts them away), a huge cutting board, measuring cups for dry and liquid, a scale for making bread like I do, bowls, several cookbooks and some Rammestein CD's. So here is the question for you guys. Once he finishes high school and goes to a culinary arts academy like the CIA, will he be able to support himself? We were looking over entry level chef/cook pay and it is much lower than I thought it would be. (About 24K starting) His father is probably going to nag him into going into the military (which the kid would do if he didn't have to cut his hair and get up before noon), and there won't be any ,kind of support for putting him through college. We do have a local technical school and 2 year college where he could take an introductory culinary arts program which would make him ready for a deli chef/baker at a grocery store or Mc Donald's, but this isn't where his heart is. At least it would get his speed up a bit and perhaps be an intro into a real culinary institute. Suggestions? Ideas? Thanks! Jeanne in GA Derrick's Version of Chocolate Meringue pie with Chips Ahoy Crust 16 Chips Ahoy cookies, crushed 1/2 cup butter, melted large package cook and serve chocolate pudding (not instant) 3 egg whites 1/2 teaspoon vanilla 1/3 cup sugar Chocolate curls or shaved chocolate, optional for garnish Remove eggs from refrigerator and separate. Either save the yolks for another use, or give them to the cats to get them off the counter. Put the egg whites in stainless steel beating bowl and let them come to room temperature. Crush the cookies, then add butter. Press cookie crumbs into pie plate. Put another pie plate on top and press down to make it firmer. Make pudding as directed, but use about 1/2 cup less milk. Pour cooked pudding into pie crust. Whip the egg whites on medium high speed, until soft peaks form, then add the vanilla flavoring. Add the sugar while still beating, 2 tablespoons at a time. Do not start and stop whipping the meringue or it won't have the right amount of volume. Beat until stiff peaks form. Spoon over hot pudding, spreading to the edges of the pie. Using the back of your spoon, make swirls and peaks in the meringue. Bake at 325 for 20 to 30 minutes. Remove from oven and sprinkle lightly with shaved chocolate (optional). Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2007 Report Share Posted December 6, 2007 Yup re paying dues. I am rather surprised he has a passion for cooking and is considering doing it for a living because it is incredibly stressful, backbreaking physical labor and he is a typical (though extremely skinny) sit-on-your butt-playing video games kid. Right now he is in the kitchen smelling all the herbs and spices we have. So far his favorite herbs are rosemary and basil. Oh boy, now he is smelling the different coffee beans and has discovered the third crack Kenyan smells earthy and a little like it has molasses in it. Guess I get to do coffee 101 today. To keep his parents in his thoughts, especially our daughter in love (his mother) who now lives in Australia with her new hubbie and kidlings, I tell him stories of when they were growing up. When I go show him about coffee today, I will tell him how I asked his mother to put some black beans on to simmer one summer, only to come inside and walk into a wall of coffee scent. She had put the black " beans " on to simmer ok, but they were my treasured supply of third crack Kenyan. LOL!! Come to think of it, he was going to do Fejioda today and that involves black beans, so I'd better make sure he knows WHICH black beans. Hugs, Jeanne in GA I don't know much about it but I think in this field you do have to pay your dues....my daughters friend went to college but then found she too loved to cook...and so she worked for a while as a sous chef in a nice restaurant, and I hear she and her ...other,...are both working in NY cooking. although I don't know the particulars. he CAN support himself as a chef but will have to do the work...and it is work! sometimes late and early but he can get on somewhere that just does dinner maybe! LOL money isnt everything...if he has a passion he will make money. I think its wonderful when someone finds something they love to do. that being said.... we all have to eat cooking is a great skill even if it winds up being an avocation not a vocation. ( is that the right words?) a love. not a job. so much. Linda " Controlling the minor details of your own life will have a ripple effect to the far reaches of your universe. Big things fall into place if you take small steps along the way. " - treazure noname Thursday, December 06, 2007 10:07 AM I have created a monster - sort of OT I home-school our 14 year old grandson while his dad is stationed in Korea. Egad the black holes in that kid's body of knowledge are enough to make this teacher pull her hair out. I've been trying to find that one subject that would turn him on, and finally did. In desperation, I dragged him into the kitchen with me last month. Now none of 4 of our sons, the 2 daughters in love who have lived with us and our 2 foster kids, were allowed to leave home until they could cook, clean, do laundry, and understand the basics of money management and living on a dime. But this child couldn't wash his clothes, make toast or even clean up the living room without being told and hand led from one thing to another. His dad tried, but it was faster to do all by himself rather than teach the kid. Well, he found his gift and it is in the kitchen. The boy loves cooking. Give him stuff to chop up and he will chop in precise dice which looks like each piece has been measured. (he is OCD). After I went to bed a couple of nights ago, he made a chocolate meringue pie with a Chips Ahoy pie crust with chocolate shavings on top. It was beautiful and was rather good. Every day now, when I am trying to sneak Algebra into his brain, he is pestering me about " What am I going to cook today? " He pours through computer files and my huge collection of professional chef/cook books and then wanders into the kitchen in search of ingredients. For Yule (he doesn't do Christmas), he wants his own set of Chef's knives (mine he uses under supervision and immediately washes, dries and puts them away), a huge cutting board, measuring cups for dry and liquid, a scale for making bread like I do, bowls, several cookbooks and some Rammestein CD's. So here is the question for you guys. Once he finishes high school and goes to a culinary arts academy like the CIA, will he be able to support himself? We were looking over entry level chef/cook pay and it is much lower than I thought it would be. (About 24K starting) His father is probably going to nag him into going into the military (which the kid would do if he didn't have to cut his hair and get up before noon), and there won't be any ,kind of support for putting him through college. We do have a local technical school and 2 year college where he could take an introductory culinary arts program which would make him ready for a deli chef/baker at a grocery store or Mc Donald's, but this isn't where his heart is. At least it would get his speed up a bit and perhaps be an intro into a real culinary institute. Suggestions? Ideas? Thanks! Jeanne in GA Derrick's Version of Chocolate Meringue pie with Chips Ahoy Crust 16 Chips Ahoy cookies, crushed 1/2 cup butter, melted large package cook and serve chocolate pudding (not instant) 3 egg whites 1/2 teaspoon vanilla 1/3 cup sugar Chocolate curls or shaved chocolate, optional for garnish Remove eggs from refrigerator and separate. Either save the yolks for another use, or give them to the cats to get them off the counter. Put the egg whites in stainless steel beating bowl and let them come to room temperature. Crush the cookies, then add butter. Press cookie crumbs into pie plate. Put another pie plate on top and press down to make it firmer. Make pudding as directed, but use about 1/2 cup less milk. Pour cooked pudding into pie crust. Whip the egg whites on medium high speed, until soft peaks form, then add the vanilla flavoring. Add the sugar while still beating, 2 tablespoons at a time. Do not start and stop whipping the meringue or it won't have the right amount of volume. Beat until stiff peaks form. Spoon over hot pudding, spreading to the edges of the pie. Using the back of your spoon, make swirls and peaks in the meringue. Bake at 325 for 20 to 30 minutes. Remove from oven and sprinkle lightly with shaved chocolate (optional). Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2007 Report Share Posted December 6, 2007 Hmmmmm, hadn't thought about him being a chef/.cook in military. Of course his reaction was " But they'd cut my HAIR! " Thankfully he doesn't mind wearing a hairnet in the kitchen so he doesn't have to hold his hair with one hand and chop with the other. Great re teaching fractions with cooking! I think I'll change today's algebra lesson to a cooking/algebra one...sort of if you have a recipe that calls for 16 grams of flour and you have only 8 grams of flour, how much more do you need to purchase....lbut that is way under what we are doing right now. (Mixed fractions/variable expressions dividing other mixed fractions and variable expressions.) Thanks! Jeanne in GA Denise Gontard Cartwright <dgontard wrote: What a great monster! I had one of those too. I really thought she would become a chef, but she went a different way and is succeeding quite well. So it all worked out. You're grandson could join the military and become a chef. I have 3 ex-bils who all did it and they have moved on to senior executive chef positions after they were finished with the military. The thing about a military chef is that they don't usually go into combat... An army/navy/air force walks on its stomach, after all Keep in couraging him. Cooking is how I got my step-daughter to finally understand fractions! Cheers! Denise Gontard Cartwright ----- From : treazure noname[treazured] Sent : 12/6/2007 11:07:42 AM To : Cc : Subject : RE: I have created a monster - sort of OT Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2007 Report Share Posted December 6, 2007 Oh absolutely. His step mother is making noises like she wants the kid to come live with her while our son is deployed to Korea, but they have a hate/hate relationship and both grandsons attempted suicide while living with her....sooooooooo..... Not sure if I mentioned, but our son (grandson's dad in Korea) was airlifted to a hospital because of cardiac myopathy. They did an emergency catheterization and took a sample of the heart muscle, along with putting a tube in place to drain the fluid in the pericardium. Eventually (after 2 weeks in CCU) they diagnosed it as tuberculosis pericarditis with cardiac myopathy. Evidently there is a rather virulent form of TB in Korea and our son likes getting out and off base. Our daughter in law (step mother) is ok. She was tested for TB after she had flown over to Korea and spent a month living offbase with son. OOOps, have to go watch him cut carrots. Love ya Lilac Lady! Jeanne PS: oh good grief. He is cutting the carrots into discs then scalloping them like flowers. He already cut the sweet potato into matchsticks. used three colors of peppers and cut the rest of the veggies in a small dice. This is going to be a very pretty dish of Feijoda. He also stuck two whole cloves in the orange, and the smell is rather enticing. Feijoada (Tangy Black Beans) from Diet For A Small Planet Oil for sautéing 1 large onion, chopped 2 cloves garlic, minced 2 green onions, chopped 1 red sweet pepper, chopped 1 tomato, chopped 1 teaspoon cilantro 1 cup black beans (dry, yes, you can use canned, drain and don’t use stock and bay leaf) 3 cups vegetable stock 1 bay leaf 1 tablespoon red wine or 1 teaspoon red wine or other vinegar ¼ teaspoon pepper 1 orange, washed, cut in half, NOT peeled (or about a quarter cup of orange juice) ½ teaspoon salt 2 stalks celery, chopped 1 carrot, chopped 1 small sweet potato, peeled and diced Heat oil in large heavy pot and sauté onion, garlic, green onions, sweet red pepper tomato and cilantro until onion is translucent. Add beans, stock, bay leaf, pepper, and red wine or vinegar. Bring to a boil, reduce heat and simmer for 2 minutes. Take off stove and let sit, covered, for 1 hour. Add remaining ingredients and simmer with lid ajar, for 2 to 3 hours, or until beans are tender. Remove orange from beans and discard. Remove a couple ladles of beans and mash them, and return to the pot to thicken the mixture. Note: pressure cooker or crock pot works fine. To substitute canned black beans, use two cans black beans, drain one, add sautéed vegetables and one can of vegetable stock. Simmer all together with the sweet potato and carrot till the sweet potato and carrot are cooked and tender. Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2007 Report Share Posted December 6, 2007 Oh my goodness! Adventures in cooking! My son has always been fascinated by cooking. He doesn't do much at home, not on a regular basis because I make too many on the fly adjustments due to having to have a low-fat, low cholesterol, low sugar diet, and we're working on salt too. But he works at Sonic as a cook and now he's decided he'd like to go to school to be a chef. He really is very good, when I wanted to make chocolate peanut butter cookies and was on bed rest (he would have been about 13 at the time), he's the one who figured it out using two or three cookbooks so he'd know how to add cocoa powder and the appropriate butter and sugar to the original recipe AND he figured out how to adjust the cooking time and temp to not burn them - all on his own! Cooking is something that's natural for him, and I'm glad that he wants to pursue it. Even to the point of going to school when he's done with high school. Good luck to your grandson, and keep encouraging him! He may never learn how to clean up the rest of the house or do laundry, but if he knows how to cook, you know he'll never be hungry! ---- treazure noname 12/6/2007 12:24:53 PM Re: I have created a monster - sort of OT Oh absolutely. His step mother is making noises like she wants the kid to come live with her while our son is deployed to Korea, but they have a hate/hate relationship and both grandsons attempted suicide while living with her....sooooooooo..... Not sure if I mentioned, but our son (grandson's dad in Korea) was airlifted to a hospital because of cardiac myopathy. They did an emergency catheterization and took a sample of the heart muscle, along with putting a tube in place to drain the fluid in the pericardium. Eventually (after 2 weeks in CCU) they diagnosed it as tuberculosis pericarditis with cardiac myopathy. Evidently there is a rather virulent form of TB in Korea and our son likes getting out and off base. Our daughter in law (step mother) is ok. She was tested for TB after she had flown over to Korea and spent a month living offbase with son. OOOps, have to go watch him cut carrots. Love ya Lilac Lady! Jeanne PS: oh good grief. He is cutting the carrots into discs then scalloping them like flowers. He already cut the sweet potato into matchsticks. used three colors of peppers and cut the rest of the veggies in a small dice. This is going to be a very pretty dish of Feijoda. He also stuck two whole cloves in the orange, and the smell is rather enticing. Feijoada (Tangy Black Beans) from Diet For A Small Planet Oil for sautéing 1 large onion, chopped 2 cloves garlic, minced 2 green onions, chopped 1 red sweet pepper, chopped 1 tomato, chopped 1 teaspoon cilantro 1 cup black beans (dry, yes, you can use canned, drain and don’t use stock and bay leaf) 3 cups vegetable stock 1 bay leaf 1 tablespoon red wine or 1 teaspoon red wine or other vinegar ¼ teaspoon pepper 1 orange, washed, cut in half, NOT peeled (or about a quarter cup of orange juice) ½ teaspoon salt 2 stalks celery, chopped 1 carrot, chopped 1 small sweet potato, peeled and diced Heat oil in large heavy pot and sauté onion, garlic, green onions, sweet red pepper tomato and cilantro until onion is translucent. Add beans, stock bay leaf, pepper, and red wine or vinegar. Bring to a boil, reduce heat and simmer for 2 minutes. Take off stove and let sit, covered, for 1 hour. Add remaining ingredients and simmer with lid ajar, for 2 to 3 hours, or until beans are tender. Remove orange from beans and discard. Remove a couple ladles of beans and mash them, and return to the pot to thicken the mixture. Note: pressure cooker or crock pot works fine. To substitute canned black beans, use two cans black beans, drain one, add sautéed vegetables and one can of vegetable stock. Simmer all together with the sweet potato and carrot till the sweet potato and carrot are cooked and tender. Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2007 Report Share Posted December 6, 2007 Jeanne, He could also go into Corporate work too! Our dear son-in-law is a Chef having graduated from Johnson & Wales in RI. He worked restaurants in the beginning but knew if he ever wanted a conventional family-life schedule he would look elsewhere. He has been working as a corporate Chef Manager for years and runs their cafe. It is the best of both worlds and the salary is not bad either. Pamela Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
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