But poszaleliśmy and for more than 4 hours cooked everything ourselves. In addition to temporary en

I'll tell you that as soon "after" it has probably never managed to write a post. Well, yesterday, I, alone, in person, and only with the help of a knife can chill goose! Perhaps for many of you it is a breeze, culinary schools in california for me it was a huge challenge and simply swell with pride :) I cooked a Jewish czernina, goose stomachs and goose breast roasted in salt at the workshops of goose with Artur Moroz.
Zagrałabym you today, culinary schools in california "Feeling Good" culinary schools in california by Nina Simone, but maybe "Do not Let Me Be Misunderstood" on a sunny November day will sound even better? Do you like Nina Simone? Today in the morning I'm in climates her music and so I tuned out until the evening - Today in Theatre consistent'll hear stories about arystce Moriotti Monica, culinary schools in california her music and life in the musical monodrama "My Nina", and in the meantime ...
Returning late in the evening of yesterday's culinary workshops for bloggers (as part of the Time Gesine Marshal of the Kujawsko-Pomorskie) I made -naście phones. culinary schools in california I had to, I just had to show off the latest "achievement". I, who hardly prepare meat in the kitchen, she wyluzowałam goose! Certainly there are dozens, if not hundreds, more or less sophisticated culinary techniques, with whom ever can not handle even not really have the ambition. It does not matter that I can not chop onions like professional chefs, or even participants of Masterchef;) but from yesterday goose, goose chill can. I'll head that in one of the next edition of Masterchef loosening of poultry will be one of competition.
At yesterday's workshop she taught me this art Artur Moroz of Sopot Bulaja, who is an ambassador, promoter culinary schools in california and culinary face Gesine's time for action. He taught us a guy who at the outset admitted that he never looked for any culinary blog, basically did not know anything about us, but for more than four hours of shouting, prompting a gentle rebuke culinary schools in california and treated us like professionals and not "cluster of twisted kitchen amateur ". Loosening geese - so in truth, it's quite by chance happened to me this goose luzowałam. I took the liberty of the quiet commentary by leading culinary schools in california it would be a feat, if he came here with the ability culinary schools in california to wytrybowania carcasses - I never even tried to take it. And he finally "young boy" heard and here myk knife in his hand - a lady begins ... the first five minutes I think, ponadcinam, I will start something culinary schools in california and pass the knife away. But behind him was Lo, which could be probably a professional trainer footbolowym or retina. Arthur words escaped me Moroz and breasts, of okrasie, about półgęsku. Lo acquisition whispered to me behind the ear - well you're doing beautifully, oh, how pretty you are cutting, but give advice. After 20 minutes, I say to myself, ok now let someone take the baton, my decks patience running out, and the needs here and play slowly, watch out for the knife, breaking gloves. culinary schools in california That's it! And then Lo, from behind, like some unclean conscience - no longer finish, now that you can not stop itself, yes it be at the end? The knife slips in hand, Moroz threatening to give me a slap on the wrist, how bad it'll be held, glasses fly on tits, goose sfruwa the board ... After circa 40 minutes cleaver in hand and snip, cut away bone from the leg and I ask you , the goose was a complete cool! Lo took a picture of me when I hold in one hand laid-back carcass, and in the second the entire body. My horrified and surprised expression did not suitable for publication - phew end. But I'm proud of myself :)
If ever you have the opportunity to take a workshop led by Artur Moroz, be sure to go! Arthur has incredible energy, PASE and true joy cheating tricks, tricks, suggests culinary schools in california and helps. The kitchen was with us as a "good culinary schools in california buddy" and not "Guru Grand Chef". with a real party, wear teaching comes from someone whom others makes learning fun. Artur Moroz cooks, it teaches young cooks, and mainly runs the restaurant, not in the media promotes. He says about himself that "will be the head of the least known but richest" :)
To the topic geese Artur Moroz approached comprehensively - introduced us to the beginning of the evening menu whose length was giving you a head rush - TIAA probably chefs themselves are on the kitchen will cook for us.
But poszaleliśmy and for more than 4 hours cooked everything ourselves. In addition to temporary energy crisis if the sheets had to jump out of the kitchen, from start to finish 90% of the dishes prepared by yourself. For starters we had the opportunity to try the outstanding quality indeed, mięciutkiego and melts in your mouth, gently smoked półgęska. Półgęsek two breasts of geese cut in one piece, which for 2-3 weeks marinated in a dry salt and then smoked for a week cold smoke. Cold smoking is to preserve meat, and do not give me a taste. Półgęska, do not overheat, or to allow smoking in the course of his dripping with fat.
In the course when I luzowałam goose