Tuesday, October 20, 2009

Pate a choux

Better known as the pastry dough that forms cream puffs and eclairs, I tried out a savory version with chives,sprinkled with gruyere, and stuffed with fenugreek mashed potatoes.

I've really learned a lot in my 8-week intro baking class. Prior to the class, I didn't think much about baking, but now I have a whole new appreciation for this art which creates such a variety of different products from a handful of standard ingredients.

Prior to this class, I also used to think I was a nice person, but after 8 weeks of dealing with classmates who had the mental capacity of a peanut, I realize I will probably go to hell because I have so little tolerance for idiots. I am chock full of horror, bitterness, and a little bit of shock. Raised in the Asian way, I believed if you worked hard enough, you'd learn. Work problems over and over and eventually, you'll know how to do calculus. Basically, I was taught nurture over nature. Now, I don't know. A lot of it is the luck of the genetic and socio-economic draw. There is a lot of nature involved. I find this very disturbing and contrary to the American way of thinking.

Maybe it's not so good to have this American ideal of achievement when so much of American society is stacked against the odds of having nurture overcome nature.

1 comment:

Whitney said...

Wow, would love to know the details of the atrocities committed by your classmates! Just a sick curiosity...

Yous pate a choux looks amazing by the way.