Pulling a boner....

[flyingwelshman]

I teach culinary at a local college.

Yesterday I was teaching a food theory class to some first year students.

We were talking about the importance of the first course on a menu - how we should try to stimulate all of the senses of our guests through presentation, flavours etc.

I went on about visually stimulating the guests. Then it happened! I actually told my students that they should 'orally stimulate the customers'.

Well, as you can imagine, pandemonium broke out! I, being not one to blush, apparently turned the shade of a tomato. Believe it or not I was able to carry on and ended the lesson with a modicum of dignity intact.

I just wonder if any of my students will take my lesson to heart. Might make for some interesting dining experiences.

Note to self: don't teach while under the influence of cold medication....

[WouldaShoulda]

Did you catch Alton Brown making gingerbread cookies last night??

When that think popped out of the oven and took off running I just LMAO!!

[painkiller]

Tell them you "pulled a boner" and they'd probably double over again.

[craigtoo]

SAILNET FUNNY AWARD!
BAHAHAHAHAAA!

[xort]

I'll remember that when I serve a cucumber & cumquat salad.

[T37Chef]

I could tell you about my baking instructor in school demonstrating how to knead the dill dough for biscuits?

[craigtoo]

Originally Posted by T37Chef

I could tell you about my baking instructor in school demonstrating how to knead the dill dough for biscuits?

You know you HAVE to tell us now... RIGHT? R I G H T????

Bring it Chef.

[US27inKS]

Originally Posted by flyingwelshman

Pulling a Boner

Stop it, you'll go blind.

[T37Chef]

Originally Posted by craigtoo

You know you HAVE to tell us now... RIGHT? R I G H T????

Bring it Chef.

Nay...come to think of it, I'll just give describe a few things, you imagine the rest.

• a class of 18-26 yr olds, about 50/50 male female trying to learn
• a 270 lb Jamaican women with a thick accent and breathing heavily
• a 1" thick wooden table
• flour, butter, salt, & dill being punched rolled out in a cylinder shape

Got it

[flyingwelshman]

Originally Posted by T37Chef

I could tell you about my baking instructor in school demonstrating how to knead the dill dough for biscuits?

I remember in my final baking exam at school - one of the items that we had to produce was a straight dough herb bread. One of the guys in my class 'laced' his herb bread with herb. Our evaluator was an older Chef. I don't know if he was affected, but the guy who did it sure felt like he'd pulled one over on the Chef.

One of my colleagues evaluated a student's plate and didn't give it very high marks for presentation, flavour, doneness etc. It turns out that the student had grabbed the demo plate (that had been prepared by the teacher) and submitted it as his own. Woops.

My favourite (until yesterday) was when I was demoing lobster cookery. I had butchered a live American lobster. A student asked me how to present the tail meat on top of the shell, as they had seen it done on surf and turfs etc. I explained that it works better with a frozen spiny lobster tail (as they don't tend to curl so much because of muscle contraction) but I would show how to do it using my freshly-killed lobster tail. I cut through the top of the tail shell and stuck my finger into the end of the tail, to pop the meat through the cut. As soon as I had my finger inside the tail the muscles contracted around my finger in a very sensual (and disturbing) manner. The students never let me forget the look of surprise (some called it my 'O' face).

And to WouldaShoulda: I didn't watch Alton Brown last night. I like the information in his show, but I'm not a big fan of his style. To each their own.