grassangel (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
grassangel) wrote2009-09-12 03:02 pm
grassangel) wrote2009-09-12 03:02 pm
Entry tags:
look alikes strike again, tomatoes and mrs lovett’s pies, doodles and accents
So, we have about twelve tutors for my course. We do have a tutor assigned as our group tutor, but so far that seems to mean that we get them even less often than anyone else.
And so far, we’ve only had around eight of them in the kitchen and in theory. Maybe. It’s trouble enough keeping track of them and I can only remember my three favourites and my group’s tutor. It doesn’t help about five of them are from England, three from Scotland and I have no idea where the other four are from. ACCENTS MEAN NOTHING.
But I’m getting off track.
Monday was our first day back in kitchen after three weeks of theory. We got a shiny new tutor. Who is almost literally shiny. He likes pots being clean after we use them. (We spent half an hour in clean up scrubbing black gunge off the pans…)
He’s also the ‘truffle tree guy’, one of the few non-British tutors (a New Zealander actually :o), one of the tutors who wears one of the stick-y up paper hats because it makes them look taller and who also bears a resemblance to James Marsters.
Well, not exactly. The cheekbones aren’t painful to look at and there’s something off with the forehead/cheekbone ratio that if you actually pay attention means there’s only a little resemblance. But still, the resemblance is there and I lol at it. Because, you know. It’s hard not to when one of your cooking tutors looks like a pop culture actor.
He is also named Trevor.
By the way, our theory classes are still teaching us how to cook humans. It is very faintly disturbing because exactly WHY are they teaching us the long, slow, moist, tenderising methods of cookery first?
To be fair I suppose it is easier to compare the hindquarters/tougher cuts of meat to human legs and the back/tender cuts of meat to human butts than anything else, but I seriously can’t think of any place on a human being ‘tender’. We walk upright and thus have huge muscle groups in our back, we use our legs and arms heaps… so that only leaves the head, front of the torso and internal organs as anything approaching tender. And as much as I joke about ‘sausages’, ‘porridge’ and ‘tomato sauce’ being told our butts are like fillet of steak is kind of icky.
I find it slightly annoying that we’re being taught classical French cookery, yet so many things involve tomato paste. TOMATOES. A New World vegetable/fruit.
Okay, so it was first shipped over to Europe around the seventeenth century when all the classical forms were being developed. Although, I’d kind of expect classical forms to be… you know, a couple centuries older.
I have tried looking for medieval recipes online previously though and they are VERY hard to find and/or poorly written and hard to understand. So maybe it’s more of a preservation issue rather than anything else. Which vaguely reminds me to ask one of my former teachers if she knows any good places online for Ancient Roman or Greek recipes… my dad wanted to try some a few months back…
ALSO. This amuses me greatly but I have, to date, received two instances of questions (from about four people) about where the hell my accent comes from. One was when I was being loud and the other was when I was being polite, so, of course, one was phrased as “Are you from the UK?”. This… does amuse me, mostly because my accent confuses people and that Kiwis mistake my hybrid Kiwi-British-Filipino accent as a wholly British one.
And… I’ve memorised the Welsh word for dragon, simply because I keep seeing it (like ‘Cabaret’ and ‘nadir’ kept stalking me) and it takes me a while to remember what it is and, also, I REALLY like dragons. But then I realised I need to know the word for dragon in many other languages and that I didn’t know what it was in French.
It’s ‘dragon’. Except I did find this really cool website about dragons. Except it hasn’t been updated since 2002.
Err… the Welsh word is kind of disappointing too, as it’s only off the pronunciation of ‘drake’ by a little bit.
This also brings the total number of Welsh words/phrases I know to… an astonishing six. I know more Latin than that. However, I know even less German. *shrugs*
I’m still really silly about GwenIanto. Maybe it’ll be managed now I’m trying to write down one of my plot bunnies for it. Maybe. I’ll be writing more about that later.
Here, have some completely unrelated sketches that I’ve been doing in theory.
There are some Doctrine of Labyrinth nyoron chibi of varying badness. (I tried chibi-fying Mehitabel and Vincent – it didn’t work so well.) Also, bonus peacock.
More classic doodles which consist of dandelions, gems, swirly things, trying to figure out the sakura knot again, trying to remember what the Japanese tally mark is again and some eyes and stars.
A plum tree re-imagined as a butterfly tree, a prism and a wing included as bonuses. (I wonder, does a prism count for ‘and anything else that ends with “ism”’?)
More DoL doodles, except right in the top corner of my page and thus very small. I also demonstrate my fail at drawing collars.
Some faces, feet and animals, also trying to vent my GwenIanto silliness.
And, finally the back of some clothed Victorian lady, the lower back portion of a mermaid, a swirly thing, a badly drawn bird and hand, a flower, a cute octopus and some garlics saying various things. The ‘oh my! Aioli!’ one is for![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
dawnduskdancer.
It should be noted that my tutor saw the last two and now knows I have artistic ability of a middling degree. I am not entirely sure what this will mean when he comes back from Rarotonga aside from more questions if I’m going to be doodling something nice in class.
And so far, we’ve only had around eight of them in the kitchen and in theory. Maybe. It’s trouble enough keeping track of them and I can only remember my three favourites and my group’s tutor. It doesn’t help about five of them are from England, three from Scotland and I have no idea where the other four are from. ACCENTS MEAN NOTHING.
But I’m getting off track.
Monday was our first day back in kitchen after three weeks of theory. We got a shiny new tutor. Who is almost literally shiny. He likes pots being clean after we use them. (We spent half an hour in clean up scrubbing black gunge off the pans…)
He’s also the ‘truffle tree guy’, one of the few non-British tutors (a New Zealander actually :o), one of the tutors who wears one of the stick-y up paper hats because it makes them look taller and who also bears a resemblance to James Marsters.
Well, not exactly. The cheekbones aren’t painful to look at and there’s something off with the forehead/cheekbone ratio that if you actually pay attention means there’s only a little resemblance. But still, the resemblance is there and I lol at it. Because, you know. It’s hard not to when one of your cooking tutors looks like a pop culture actor.
He is also named Trevor.
By the way, our theory classes are still teaching us how to cook humans. It is very faintly disturbing because exactly WHY are they teaching us the long, slow, moist, tenderising methods of cookery first?
To be fair I suppose it is easier to compare the hindquarters/tougher cuts of meat to human legs and the back/tender cuts of meat to human butts than anything else, but I seriously can’t think of any place on a human being ‘tender’. We walk upright and thus have huge muscle groups in our back, we use our legs and arms heaps… so that only leaves the head, front of the torso and internal organs as anything approaching tender. And as much as I joke about ‘sausages’, ‘porridge’ and ‘tomato sauce’ being told our butts are like fillet of steak is kind of icky.
I find it slightly annoying that we’re being taught classical French cookery, yet so many things involve tomato paste. TOMATOES. A New World vegetable/fruit.
Okay, so it was first shipped over to Europe around the seventeenth century when all the classical forms were being developed. Although, I’d kind of expect classical forms to be… you know, a couple centuries older.
I have tried looking for medieval recipes online previously though and they are VERY hard to find and/or poorly written and hard to understand. So maybe it’s more of a preservation issue rather than anything else. Which vaguely reminds me to ask one of my former teachers if she knows any good places online for Ancient Roman or Greek recipes… my dad wanted to try some a few months back…
ALSO. This amuses me greatly but I have, to date, received two instances of questions (from about four people) about where the hell my accent comes from. One was when I was being loud and the other was when I was being polite, so, of course, one was phrased as “Are you from the UK?”. This… does amuse me, mostly because my accent confuses people and that Kiwis mistake my hybrid Kiwi-British-Filipino accent as a wholly British one.
And… I’ve memorised the Welsh word for dragon, simply because I keep seeing it (like ‘Cabaret’ and ‘nadir’ kept stalking me) and it takes me a while to remember what it is and, also, I REALLY like dragons. But then I realised I need to know the word for dragon in many other languages and that I didn’t know what it was in French.
It’s ‘dragon’. Except I did find this really cool website about dragons. Except it hasn’t been updated since 2002.
Err… the Welsh word is kind of disappointing too, as it’s only off the pronunciation of ‘drake’ by a little bit.
This also brings the total number of Welsh words/phrases I know to… an astonishing six. I know more Latin than that. However, I know even less German. *shrugs*
I’m still really silly about GwenIanto. Maybe it’ll be managed now I’m trying to write down one of my plot bunnies for it. Maybe. I’ll be writing more about that later.
Here, have some completely unrelated sketches that I’ve been doing in theory.
There are some Doctrine of Labyrinth nyoron chibi of varying badness. (I tried chibi-fying Mehitabel and Vincent – it didn’t work so well.) Also, bonus peacock.
More classic doodles which consist of dandelions, gems, swirly things, trying to figure out the sakura knot again, trying to remember what the Japanese tally mark is again and some eyes and stars.
A plum tree re-imagined as a butterfly tree, a prism and a wing included as bonuses. (I wonder, does a prism count for ‘and anything else that ends with “ism”’?)
More DoL doodles, except right in the top corner of my page and thus very small. I also demonstrate my fail at drawing collars.
Some faces, feet and animals, also trying to vent my GwenIanto silliness.
And, finally the back of some clothed Victorian lady, the lower back portion of a mermaid, a swirly thing, a badly drawn bird and hand, a flower, a cute octopus and some garlics saying various things. The ‘oh my! Aioli!’ one is for
dawnduskdancer.It should be noted that my tutor saw the last two and now knows I have artistic ability of a middling degree. I am not entirely sure what this will mean when he comes back from Rarotonga aside from more questions if I’m going to be doodling something nice in class.
no subject
And mermaids are awesome, especially trying to get the anatomy of their tails right.
I suppose they may have mistaken your exuberance for being American?
no subject