Today we made lots of sausages, breakfast sausage and pancakes, Italian sausage with peppers and onions and garlic ciabbata, lamb sausage, veal sausage, you get the picture. We didn't get graded today, and we all had a really good time. I am really, really full right now, by the way.
The innuendo was flying, of course. Stuffing sausages is pretty hilarious.
New Equipment: Cryovac and Meat Grinder
Today I was sous chef, so I was pretty much everywhere. First I ground up some meat and made burger patties, then I cryovac'ed those and some bacon that we made last week. I learned how to use both those machines today, which I'm happy about. I pretty much had my hands in everything today.
Some Flattering News
Chef Lauer, the head chef of the entire program, tracked me down today to ask me if I would work at an event this Sunday. I was a little grumbly about it, not to his face of course, because Sunday is race day and I wanted to go to the NASCAR cafe, plus it cuts a day off my three day weekend. I'm doing it, though. Once I have forty volunteer hours I get a certificate and a medal. I have five already from the last event I worked.
I am starting a new segment for this blog called Grandma's Lebanese Recipes. Each weekend, or tomorrow for this week, since I have the day off, I will post a recipe from my grandmother's Lebanese cookbook. There are copies of it floating around, but it's rare and usually expensive, so I figured this would be a good way to get her recipes out there. These are the recipes I plan to modify and republish in America, as my first cookbook, and as a tribute to my grandmother.