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I have several questions about culinary school....

I graduated from Johnson & Wales with a Bachelors in Culinary Nutrition. In my opinion Culinary School is a decent option for several reasons. I was a transfer student and got to use many of the credits from my previous education. If you have a degree, the school offers a Garnish your Degree program which is an interesting 'fast track' that focuses on the pastry or culinary aspects of their curriculum. The school is also very good about offering classes that are available at different times that help with doing an internship or working while going to school. The courses are from the ground up. You start with the essentials and build on them. Networking is also great. I met a lot of talented chefs and celebrity chefs doing volunteer work. I was also a teaching assistant and worked at the school while attending. The scholarship as well as the pay allowed me to come out of an ordinarily expensive school with managable loans.

Feb 23, 2010
beerzombie in Not About Food

Popping Sorghum?

Have you ever found out if Barryfarms sorghum pops?

Nov 18, 2009
beerzombie in General Topics

How to Wash Chile Off Your Hands

Gloves would be an appropriate consideration.

Oct 19, 2009
beerzombie in Features

Christmas in Denver

There are several Indian restaurants that may cater to vegan diets in the area. Watercourse will at least help you if you call and explain your dilemma. Very nice people.

Sep 28, 2009
beerzombie in Mountain States

Dining solo in Denver- need advice please!

The Berkshire is a good spot. They do some great happy hour specials as well as good food. Casey's Irish Pub is across the street if you are looking to have good food with the bar atmosphere. They serve several Colorado beers as well.

Sep 23, 2009
beerzombie in Mountain States

Campion juicer

The zest is good of course, but the pith would give you a very bitter juice. Seeds would be screened out for the most part in the lemons and oranges, maybe a little extra fiber. Apple seeds aren't generally recommended to juice.

Sep 21, 2009
beerzombie in Cookware

Campion juicer

I went ahead and splurged on one for my wife a couple of years ago. I end up using it the most. It has performed like the workhorse I expected for the price, only once having an issue when I used whole stalks of celery (noob move) and the fibers wound around the teeth. It made five gallons of apple juice last fall to make a hard cider and it didn't have any issues. I would give it top rating.

Sep 21, 2009
beerzombie in Cookware

Great American Beer Fest: Pretzel or Not

I agree with L Staff, if you're there especially to taste and learn it helps to cleanse the palate. Also its easier to carry pretzels around your neck than it is fish and chips. I've never been impressed with any food vendors at the convention center so (dry) pretzels are also your safest investment.

Sep 21, 2009
beerzombie in Beer

PHO in Denver?

Siagon Bowl at Fedral and Alameda has great Pho selections as well as a large variety of Bun and appetizers. Very clean and affordable. Pho 7 is the runner up. Plus it's closer to me.

Sep 21, 2009
beerzombie in Mountain States

How to Make Sauerkraut

My grandparents shred it all by hand on an antique three bladed sliding slicer (mandolin). It's supposedly what was used by ancestors from Germany and it gives the longer shredded pieces. They actually ferment in large jars and after 50 years of great results I can't argue. :)

Sep 21, 2009
beerzombie in Features