Author: Nikki Miller I don’t mean to brag, but I make a mean risotto. At home, risotto is my go-to “I feel like cooking” dish,…
Author: CHM 114 Spring 2018
Author: Katrina Voorman This week, we made risotto, or as Brooke called it ‘boujee rice-a-roni.’ This is how we made it, and here are the…
Author: Nikki Miller 1/2. Assumption and Dish I eat a lot of pesto, but it all comes from the school, and is usually involved with…
Author: Van Hoang Assumption & Dish: When I heard of the word “chocolate”, the first thing that came to my mind was either a…
Author: Alexandra Gaev 1. Assumption Before learning about coffee and specifically espresso, I did not know that the brewing of coffee originated in the Ottoman…
Author: Brooke Cohen Brooke Cohen Integrative Assignment #3 Presto! It’s Pesto! Assumption I always thought pesto was a simple dish with no rules to making…
Author: Alex Goshert Alex Goshert Integrative Assignment #3 Basil- Aromatics 1. Assumption Before learning about this in class, I originally thought basil was a…
Author: Samuel Wolf 1) Assumption: Before taking this course, I had never thought about how much aromatics contributed to the flavor of a dish. I…
Author: Katrina Voorman ½) Assumption/Dish Pesto is a vibrant green paste used typically as a sauce for pasta and occasionally as a side for bread.…
Author: Mia Kaufman Assumption I always thought of aromatics as something like an air freshener or oil, not something that is edible or can be…