(First off – sorry for the bad pun, but I feel like I had to do something with that word! Ahem… ) Week 6 at Braise was all about veggies and grains which are, in my opinion, the unsung heroes of the dinner table. If I cook […]
Tag: Milwaukee cooking school
Week 5 – An Op-Ed on Homemade Pasta
I wonder if a racecar driver ever finds himself in a workshop learning about how to rebuild a BMW S54 engine* and thinks “gee, this is probably good for me to know. It will make me a better driver knowing the intricate details involved, but […]
Braise Cooking School Week 4 – Should You Throw Away Your Cookbooks?
I’ve been struggling with what to write about following last week’s class on meat and seafood. Mostly, I feel I can’t just write out a description of what went down because here’s a newsflash, stewed beef and fish guts aren’t that pretty. I have some pictures […]
Braise Cooking School Week 3 – Getting Saucy
If my mom were still around, she would call this week’s class the “garp up the plate” class. You know all those delicate drops and fancy brushstrokes you see on the plates of white tablecloth restaurants and the final scenes of PBS-type cooking shows? Yep, that’s […]
Setting The Scene For Braise Cooking School
Since I’m not in class this week, let me give you a little breakdown of what the Braise Culinary School classroom is like, so you can really play along at home. First off, the textbook. Look at this tome! It is huge; full of every […]