I Will Follow You Into the Dark

I Just Don't Know How To Quit You
     Or: The Return of the Black

... Yes, I think I'm funny.

But here! Have a Lulu (and Cafe Fina!) info-post!



( Nothing worse than a mun who thinks he's funny )


( Cafe Fina! )

How to Survive Your Own Cooking (and Like It)
Fandom High Spring Semester 2008
Tuesday, Period 5 (2PM-3PM)

Professor Lulu, Office #11
Office Hours: Monday


Schedule:
Class 1: Introductions; Salad
Class 2: Breakfast Foods
Class 3: Pasta; Cream vs. Tomato vs. Oil
Class 4: Stews (Chicken, Beef); Country Biscuits
Class 5: Broth-based Soups; Lentils, Barley, Rice
Class 6: Pizza and Foccacia
Class 7: Mid-Term: Student's Choice Meal
Spring Break
Class 8: Caesar Salad; Bruschetta
Class 9: Advanced Breakfast Foods
Class 10: Baked Pasta (Lasagne, Cannelloni, Manicotti)
Class 11: Curry (Beef, Chicken, Lamb); Naan, Pappadums, Chapatis
Class 12: Cream-based Soups
Class 13: Breads and Quick Breads
Class 14: Cakes, Cupcakes, and Cookies
EXAM: To Be Announced


-Students will be expected to prepare at least one meal per week outside of the classroom, duplicating what they've done in class.
-A portion of the end of each class period will be dedicated to tidying of student stations.
-Ingredients for in-class work are all provided by the school. If there are any problems with obtaining ingredients for homework purposes, please see Lulu so that arrangements can be made.

I, the undersigned, do hereby agree to abide by the rules and expectations of the No-Nonsense Sexual Education class. The rules are as follows:

1. I will be polite in discussing delicate matters, but I will not be so polite as to avoid discussing them.


2. I will respect my classmates, and though I may not agree with their opinions and tastes, I will understand that they have every right to have them.


3. I will not discuss the private details of anyone's life outside of the classroom (without explicit permission), as I understand the bravery it takes to bring up personal details in even a semi-public setting, and do not wish to insult my fellow students by ignoring that bravery.


4. I will attend class regularly; should there be an occasion on which I cannot attend class, I will inform the professor beforehand IC or OOC, or, if this is not possible, I will explain my absence at the earliest possible opportunity, with any appropriate documentation.


5. I will accept that I do not know everything, even if I already consider myself experienced; we all continue to learn, even in those areas where we are experts.


6. I will listen without ridicule or censure to the questions of my classmates, for I understand that not everyone will have had the same educational opportunities that I have, and so what I consider common knowledge may be anything but.

I understand that failure to comply with the above rules will result in disciplinary action, starting with detentions and escalating as needed and as discussed OOC-ly, if it's ever required.

---

     Course Requirements:

Attendance: 15%
Participation: 30%
Examination - Unit 1: 15%
Examination - Unit 2: 15%
Final Examination: 25%

As NNSE is a heavily discussion-driven class, participation is weighted quite heavily. There will also be two written examinations throughout the course of the term, each focusing on the specific information covered in each of the two units of study. At the end of the semester, there will be a final examination, during which students will be expected to apply the knowledge they have acquired over the course of the semester.

[OOC: Above requirements are IC only; standard OOC requirements for passing grades apply -- AKA, sign into as many classes as you can, try to tell me (IC/OOC) when you can't, handwave assignments as needed. I'd love to see you participating in the discussions as much as possible, however, as I think there's a lot of opportunity for fun.]

Phyllo Pastry [From here]

2-2/3 cup sifted all-purpose flour
1 teaspoon salt
1/2 cup lukewarm water
2 tablespoon salad oil

Sift flour and salt into a bowl. Gradually add water, stirring to make a stiff dough. Turn onto a pastry board. Place the oil in
a bowl and spread a little of it on the palms of your hands. Knead the dough with a folding and turning motion, adding more oil to
your hands when dough begins to stick. Continue until you have a smooth, elastic ball of dough and the oil is nearly all used. Then
roll the ball of dough in the remaining oil to cover all sides, place a clean cloth over the bowl, and allow the dough to rest for
two hours or more in a warm place away from drafts. A barely warm oven is satisfactory.

Separate 1/4 of the dough and roll to 1/4 inch thickness on a pastry board rubbed with cornstarch. Cover with a clean cloth and let it
rest for 10 minutes. Cover a table (cardtable or larger) with a smooth cloth and carefully lift dough onto it. Put your hands
under the dough, palms down and gently stretch and pull the dough with the backs of your hands, working your way around the table,
until the dough is as thin as tissue paper. Do not worry if it hangs down around the edged of the table, or if some holes appear,
especially around the edges. Cut off the thicker edge and save the scraps.

The phyllo is now ready to be cut into pieces with scissors if you wish to use it moist. If you prefer dry phyllo, allow it to sand
until dry, about 10 minutes, then cut into desired sizes.

The scraps of dough can be put into a moist bowl and kneaded and rolled again.



Moray Sauce [From here.]

1 tbsp. butter
1 tbsp. flour
1 c. milk
1/3 c. Parmesan cheese
1/2 - 1 tsp. garlic powder
Salt and pepper

In small saucepan, melt butter. With a whisk, beat in flour. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps. Stir in cheese, garlic powder and salt and pepper to taste. Cook, stirring constantly until it's thick.



Chicken Cordon Bleu [Modified from here.]


Phyllo pastry
Chicken breast, pounded to 1/8 inch thick
Per breast:
   1 sliced boiled ham
   1 slice Swiss cheese

Preheat oven to 400 degrees.

In skillet, heat half of the butter over medium heat until bubbly and hot. Add chicken and cook briefly on each side (just until no longer pink). Transfer chicken to plate, top each with ham and then cheese. Starting from the narrow end, roll chicken to enclose filling. Wrap each chicken roll in one layer of phyllo pastry. Seal edge down with a bit of water, and then brush top with a bit of melted butter using a pastry brush.

Bake until pastry is just golden brown.

Pour Moray sauce over baked Chicken Cordon Bleu just before serving.