So, it's really a parents cooking class under the guise of being a kids cooking class?

I really don't have a problem with kids sometimes eating different food than the adults...palates take a while to develop and depending on the sophistication level of the parent's meals, I get a lot of kids not being there yet. I know that I eat a lot of things now that I didn't as a kid. But I would probably not cook a totally different meal every night but offer an alternative such as peanut butter sandwich or pasta that didn't require cooking or what the adults are having maybe without a fancy sauce. That being said, I do think it is important to try to get kids to eat as nutritionally sound as possible and that means the adults setting a good example and trying to have the kid eat at least one vegetable with every meal. But in gaobest's house, it seems that all three of them are eating totally different meals so no biggie I guess.
Is anyone using the shakes?

the teacher sends an ingredient list and the recipe ahead of time. She’s a chef and I think she’s trying to do online classes. This time she offered an ingredient box that we fetched for contactless pickup. She has a really nice place but I’ll always buy her ingredient box when offered and I’ll sign us up for any cooking class she offers. Right now these are “free” classes but another mom wanted to take up a collection for her. I shipped 50 and the other mom told me I sent too much but that Mother’s Day brunch class taught me how to make scones and quiche Lorraine, which I’ll never ever need for any of us to ever buy. This is huge because I used to never hesitate to pay $4 for a scone or $15 for quiche and now i just know how to do it.

I wouldn’t leave my child by the stove alone for an online cooking class. It’s different than an in-person kids cooking class, which my child has already done. But most of us parents probably already don’t adequately cook so a kids cooking class is my skill level.

most of the parents there for the Mother’s Day brunch cooking class were mothers, at 9a. I was stunned.

here’s the Kit Kat - so rich that my family barely touched it today. Now getting ready to watch yo yo ma on yt live.

I find cooking three meals for three different household members ridiculous, but I'm not doing it, and stopped cooking Thanksgiving dinner for family because of the demands of cooking additional menu items for one or two people.
There's a difference between not leaving a child unattended by the stove and doing the cooking yourself.

we cook together and benefit together with the delicious meal :-)

some days we eat the same thing and some days we eat different things. I bought crab cakes for my spouse today but I wouldn’t want them myself! I recently bought evergood sausage thanks to Jaimito’s post so I’ll enjoy grilling it while also cooking the crab cakes, either today or tomorrow. Likewise I took advantage of the 6/$1 safeway promo on corn on the cob but I’m the only one eating it. Like Richard scarry said, “pigs just love corn!”

yes although cheeseburgers on roll-ppang are hard to beat!

great concept that I could try although I’m just loving this cooking thing. It’ll be interesting to see if I get burnt out on this in a month or 12.

I agree that $50 is way too much but I guess it depends on how many classes. It doesn't sound like she is really geared towards classes for that age group but whatever. You can probably just read a recipe or watch the Food Network to learn how to make a quiche as you can so many other things. And I can cook almost anything and have been for years but that doesn't mean that I don't like going to a restaurant or sometimes buying something that I can make myself but just don't feel like it.
I love kit kats...can you post the recipe?

I think cherries from the northwest are as good as Michigan. When I lived in (Tracy) Ca, we had good local cherries.

I’m in a hurry because I wake up hungry. I used to snack at night and since I cut that back, I wake up hungry. Plus, the earlier I finish breakfast, the cooler the temperature when I go out to walk. It’s in the mid 80’s by 10:30.

I would have given more - both my spouse and I had independently thought of $50. These are tough times.
I agree that I can learn to cook things on YouTube etc but the circumstances (her name; the baseball team together like this; the pseudo-social play date; knowing people who the teacher) make this more effective for me.

I definitely use websites for recipes, as demonstrated for the roll-ppang, poached salmon, and corn-cherry scones

Here’s the Kit Kat list:Kitkats *need 3 mixing bowls, 2 spatulas, one spoon, one rimmed 9”x13” baking sheet.

2 bags chocolate chips

1 26.5oz jar of Nutella

1c oil

2 1/2c. cornflakes



ironically I didn’t get the email with the actual recipe - and when I fetched the ingredient box (actually bags), she included print-outs of the recipes and the parchment paper pieces etc.
so cute.

I’ll snap a picture of the recipe page and email it to you :-)

Brie with crackers
lobster claws with garlic /lemon butter
Brussels sprouts with bacon
baguette
some cheap Trader Joe Chardonnay

I don't do it all the time, but you do get a better product if you parboil. Especially if you give them a toss in a colander between boiling and roasting.

See, my thinking is that the longer they are in the oven, the more brown and yummy and roasty they get. I can see if they were large potatoes but baby potatoes or fingerlings I would not parboil. I also like to smash each potato about halfway through so there is more surface area to get brown....do you ever smash to flatten each one and then finish roasting? It's good and fun to do.

So for the Saturday cooking class, we parboiled the small baby potatoes and then smashed them. Our rather our child smashed them. That was cute.

Sunday supper:
cheese pizza on multigrain crust with black olives, onion, and some cherry tomatoes
cheeseburger sliders on roll-ppang
oven fries - I didn’t parboil long enough
kit kats for dessert (omg way way too rich!!)
popcorn (Bob’s red mill - white)
one grilled corn on the cob for me

LOL I do not smash them, but I guess after a bad day of work I could!

Parboiling actually gives you a crunchier better finish than just whacking them straight in for a roast, at least IMO. I always toss them into boiling water when I want to parboil them for roasting. Basically my theory is that I want the outside to cook but the inside not to but putting them in boiling water not starting from cold the outside will start to "decay" (can't think of a better word right now!) but the inside wont have cooked.

I learnt that from my mum, and Mum's roast potatoes are pretty damn good.

i looked it up and I got the mint - already have the parm. Won’t do breadcrumbs but it’ll be okay. No garlic as we have vampires in the house who fear garlic (hint - not me)

this thread is very great because I record our meals in my phone calendar and it’s helpful to use FT when I forget to record my activities or meals for the day. I get so forgetful!

our cooking teacher definitely endorses parboiling.

Our Saturday parboiled potatoes were definitely good. Our cooking teacher had us parboil and then drain for a bit before smashing and putting them into oven. I assumed that the olive oil also added crunch.

when you parboil your potatoes whole (not smashed), are you adding any oil or do they just roast crunchy because of the parboiling? I assume you roast at a high temp?

parboiling is new to me - new as in 5/23/2020. In the past, may 23 represented the final time I saw Ride in concert in 1992 and boy was that smashing fabulous. But now 5/23 also represents the day I learned about parboiling potatoes.

I probably never even visited this dining thread until 2020 although I’m sure I participated in the Caviar food delivery thread in recent years. I used to order much from caviar delivery :-)
always loved it and now I no longer need it. Big yay. All that saved money - cost of a meal easily covers 2 days of groceries plus extra pantry inventory.

Yeah, if you don't add fat you won't get crunch. Duck fat is the best, but it's also a heart attack in a pan. So I only have that at Christmas.

And yeah, I usually roast at high temps with potatoes. 220c+