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~*~Chef RiCeY~*~ ~*~Chef RiCeY~*~
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  #1 (permalink)  
Old Jul 15, 03
*~*PLUR b*tches*~*
  
Join Date: Apr 2002
RiCeY is on a distinguished road
~*~Chef RiCeY~*~
Some of you may know? Some not? That I'm gonna get into Culinary Arts...I LOVE cooking and I take great pride and enjoyment in making dishes...

These are some of the stuff I've come up with...Based on presentation and stuff what do you guys think? Does it look good?

Food tastes only as good as it looks as they say... :kimmie:
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  #2 (permalink)  
Old Jul 15, 03
*~*PLUR b*tches*~*
  
Join Date: Apr 2002
RiCeY is on a distinguished road
Steamed oysters w/ black bean sauce...

To finish it off I sprinked some fresh chopped green onions and a splash of HOT HOT cooking oil...When you splash the hot oil onto oysters it'll make a sizzling sound and give it a nice shine :)
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  #3 (permalink)  
Old Jul 15, 03
*~*PLUR b*tches*~*
  
Join Date: Apr 2002
RiCeY is on a distinguished road
2nd shot...
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  #4 (permalink)  
Old Jul 15, 03
Registered User
  
Join Date: Sep 2002
Taddy_Bare is an unknown quantity at this point
nice job Peter! :c-tard:
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  #5 (permalink)  
Old Jul 15, 03
[RooЯ]pure glass
  
Join Date: Oct 2002
Hot Karl is an unknown quantity at this point
HOLY FUCK PETER. YOU JUST MADE ONE OF MY ALL TIME FAVOURITE DISHES.

/me begins a plot to kidnap pete to make'm cook for Hot Karl
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  #6 (permalink)  
Old Jul 15, 03
tamara
  
Join Date: Aug 2002
tamara is an unknown quantity at this point
yea...but that last pic was too much of a close up...i can almost taste it!!!
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  #7 (permalink)  
Old Jul 15, 03
*~*PLUR b*tches*~*
  
Join Date: Apr 2002
RiCeY is on a distinguished road
Steamed mussles sauteed (*spelling?) w/ butter & garlic

Finished off w/ fresh chopped green onions :)
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  #8 (permalink)  
Old Jul 15, 03
*~*PLUR b*tches*~*
  
Join Date: Apr 2002
RiCeY is on a distinguished road
Quote:
Originally posted by Hot Karl
HOLY FUCK PETER. YOU JUST MADE ONE OF MY ALL TIME FAVOURITE DISHES.

* Hot Karl begins a plot to kidnap pete to make'm cook for Hot Karl
*haha* Which one? The oysters? Yeah that's how they usually do em up in the Chinese restraunts...Next time gonna try to do some baked oysters w/ cheese like how they do em up Jap style kinda
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  #9 (permalink)  
Old Jul 15, 03
[RooЯ]pure glass
  
Join Date: Oct 2002
Hot Karl is an unknown quantity at this point
wah, ho jeng ah!
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  #10 (permalink)  
Old Jul 15, 03
[RooЯ]pure glass
  
Join Date: Oct 2002
Hot Karl is an unknown quantity at this point
motoyaki=motoyummy
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  #11 (permalink)  
Old Jul 15, 03
*~*PLUR b*tches*~*
  
Join Date: Apr 2002
RiCeY is on a distinguished road
Quote:
Originally posted by Hot Karl
motoyaki=motoyummy
Yeah...I don't think I can do it that way cause I dunno how they do up the custard topping...I'll prob just bake oysters and then when it's almost done top with some gratted cheddar or marlble cheese that way you get BOTH cheddar and mozzarela...Then bake for a couple mins. till cheese melt nice and warm :c-tard:
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  #12 (permalink)  
Old Jul 15, 03
*~*PLUR b*tches*~*
  
Join Date: Apr 2002
RiCeY is on a distinguished road
Q's.! Does ANYONE else here on FnK enjoy cooking or cooks? I'll like to know who else out there shares the same interests :kimmie:
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  #13 (permalink)  
Old Jul 16, 03
Funked up
  
Join Date: Apr 2001
Starberry is an unknown quantity at this point
I think there's a cook or two on the board....I think I remember shorerider being one. Or maybe I'm wrong...

I wish I could cook. I can improvise...and cook easy stuff like chow mein, fried rice, roasts, chicken dishes....but nothing fancy. For some reason I'm scared to cook some seafoods...but I think it's because they're so expensive that I'm afraid to mess up. Haha...

Where you gonna go to school Peter?

*Jen*
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  #14 (permalink)  
Old Jul 16, 03
www.akeel.ca
  
Join Date: Sep 2001
Akeel has a spectacular aura aboutAkeel has a spectacular aura about
i like food...anything in a plate is good...or whatever drops on your kitchen floor, Pete, I'll have too ;)

damn, now i'm hungry
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  #15 (permalink)  
Old Jul 16, 03
E is for Erica ;)
  
Join Date: Feb 2001
Erica is an unknown quantity at this point
^^

moist maker turkey sammich with cranberry sauceeeeeee...TRIPLE DECKER DELUXE.
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  #16 (permalink)  
Old Jul 16, 03
24.85.132.60
  
Join Date: Jul 2003
BongMan will become famous soon enoughBongMan will become famous soon enough
Ricey I love to cook and I used to cook in a restourant out here in good old surrey..

If ya wanna make a fun dish

try
Panfrying some pork tenderloin pieces with flour and season salt then mix up some pork gravy add some white wine to taste, season with salt and pepper then broil in the oven for a while longer the pork will come out fully flavored and ohhhh so tender mmm serve on rice or somthing of your own making I cna get you the full recipe if you would like it is quite good.
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  #17 (permalink)  
Old Jul 16, 03
*~*PLUR b*tches*~*
  
Join Date: Apr 2002
RiCeY is on a distinguished road
Quote:
Originally posted by Starberry
I think there's a cook or two on the board....I think I remember shorerider being one. Or maybe I'm wrong...

Where you gonna go to school Peter?

*Jen*
Yeah...shoerider is a chef too...That guy know's what he's doing...*hehe* I've PMed him in the past... :c-tard:

Gonna register @ VCC...I wish I had $$ for Dubrulle or something but that is NUTS! Close to $9,000-10,000 + up for tution and fees!

I think I'll do well and suceed in Culinary Arts but I don't wanna risk the chance of paying that much and end up not being something I'm good at and do well
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  #18 (permalink)  
Old Jul 16, 03
*~*PLUR b*tches*~*
  
Join Date: Apr 2002
RiCeY is on a distinguished road
Quote:
Originally posted by BongMan
Ricey I love to cook and I used to cook in a restourant out here in good old surrey..
*haha* Thanx BongMan! Check your msg box :)
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  #19 (permalink)  
Old Jul 16, 03
.fade.into.dust.
  
Join Date: Jan 2001
c.tard is an unknown quantity at this point
those look good! i would never eat them so i don't know how they'd taste (but only because i don't eat oysters or mussels..) but they look good =)

i looooove cooking. i was thinking of becoming a chef at one point, but i changed my mind for.. certain reasons.
i still love cooking for myself/family. it's fun =) and it's even better when people really enjoy it!
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  #20 (permalink)  
Old Jul 16, 03
break dance, not hearts
  
Join Date: Sep 2001
bebu*funfun will become famous soon enough
hey peter do you know how many classes there are for vcc culinary arts? my friend ronnie got in too...so maybe u'll meet her. i think i might take up that class just for personal interest in the future.
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  #21 (permalink)  
Old Jul 16, 03
ultimatebet.com
  
Join Date: Jun 2002
meth0dical will become famous soon enough
ricey; how much approx is a culinary course at vcc?
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  #22 (permalink)  
Old Jul 16, 03
hosehead
  
Join Date: Jun 2001
inkster is an unknown quantity at this point
werd to your tablecloth.
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  #23 (permalink)  
Old Jul 16, 03
I *Heart* Sarcasm
  
Join Date: Feb 2002
Rhianna is an unknown quantity at this point
Quote:
Originally posted by RiCeY


Yeah...shoerider is a chef too...That guy know's what he's doing...*hehe* I've PMed him in the past... :c-tard:

Gonna register @ VCC...I wish I had $$ for Dubrulle or something but that is NUTS! Close to $9,000-10,000 + up for tution and fees!

I think I'll do well and suceed in Culinary Arts but I don't wanna risk the chance of paying that much and end up not being something I'm good at and do well
The tuition just went up so I can’t say how much it is. But VCC is better than Dubrulle! The only thing you'll leave there w/ is a pre-Madonna attitude. Plus it's only 6 months and VCC is 12. A lot of Vancouver chefs will hire VCC kids over pacific and Dubrulle just because of the attitude thing. But Ricey you need to register NOW. The waiting line is something like over a year long and it keeps getting bigger. You'll love it though, it's so much fun. Why would you be scared you aren't good? You should see some of the kids there! You'll be fine. Plus, even if you’re not the next best chef it's not like you wont use what you learn there for the rest of your life.
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  #24 (permalink)  
Old Jul 16, 03
_.-' Mizz TnA Unit '-._
  
Join Date: May 2002
sweet~kandy is an unknown quantity at this point
hmmmm nice job Peter, although im not one for eating them...
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  #25 (permalink)  
Old Jul 16, 03
*~*PLUR b*tches*~*
  
Join Date: Apr 2002
RiCeY is on a distinguished road
Quote:
Originally posted by meth0dical
ricey; how much approx is a culinary course at vcc?
This was the info I got on prices a mnth or two ago...

Total Tuition : $1790.40
Application Fee (Non-Refundable) : $15
Student Association : $83.52
Graduation : $5

Additional Costs Include:

Textbooks and Supplies : $535 (approx.)
Cul. Arts Uniform Deposit : $60
Laundry : $110


When you add that up...Comes up to be $2598.92
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