Tonight started out slow, same old serve safe shenanigans, blah blah. But then we got into an interesting discussion about how to leave a tip for waiters that you hate. You know sometimes there's those waiters that are like total jerks, they mess up your order, then bring it to you cold, they're continuously rude, etc. And your thinking, "I'm not leaving this guy a tip." Don't think that! You should, in fact, leave this lovely waiter or waitress a tip. But what you do is this: You take a glass of water, put the tip inside, then use a laminated menu as a cover and out it on top, flip it over and then slide the glass onto the table. What you end up with (if you had a hard time following that) is a full cup, face down, with a tip inside. This means that the waiter or waitress will eventually have to remove the cup from the table which will result in getting water all over the place. Genius! Or horrible. Whichever stance you view that from. Another interesting tidbit for you curious kittens is that you can actually get high off of nutmeg. The slight problem with this is that although you get the nice high from it, you get a horrible hangover that follows. So in the words of my Chef, "there are plenty of other things to get high off of in California." Anywho, today we made bechamel and veloute, which are two of the mother sauces. There are five total. Mother sauces are like a basic sauce that alot of temporary sauces are derived from. Fortunately for me, bechamel can conveniently be used to make mac and cheese as well. Which is what I'm about to go do. ..
OH! And a p.s. I totally found an awesome way to make tourne's easier and so now I love doing them! Woo!
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