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#11 | |
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Certified Executive Chef
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I guess we lucked out along with Goodweed. Our cafeteria served really good food and Thursdays were the days that they really served the great stuff (fried chicken, pork chops, lasagna, etc. and for desserts cake). Fresh homemade rolls were served daily. Still wished I could make those rolls like they did.......
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The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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#12 | |
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Certified Executive Chef
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Ohhh, forgot the lasagna!
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Buddy ![]() "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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#13 | |
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Certified Master Chef
Site Administrator
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I've been trying to think of ONE meal from high school - I don't even remember what the cafeteria looked like. I know we moved a lot but my last two years were in one place - still can't remember and never could.
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kitchenelf Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy |
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#14 | ||
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Certified Executive Chef
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Quote:
Mav, as for that tuna casserole, if you really want to make it, just boil up some egg-noodles until they're limp, drain them, add cream of mushroom soup, and tuna. That's all there is to it. I can't help you with the chicken ala king though as our schools didn't make that. Seeeeeeeya; Goodweed of the North
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"There is no success outside the home that justifies failure within the home." |
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#15 | ||
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Certified Master Chef
Site Administrator
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Quote:
The classrooms were air conditioned but the hallways were to the outside of the buildings with louvered windows always open - so the cheese was limp and "melty" - and always perfectly yummy!
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kitchenelf Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy |
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#16 | |
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Certified Executive Chef
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Kitchenelf, I still love that flan avatar. Did you make that?
![]() Seeeeeeya; Goodweed of the North
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"There is no success outside the home that justifies failure within the home." |
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#17 | |
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Certified Executive Chef
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Uh, we never had Shepard's Pie or Corned Beef hash casserole. And believe it or not, I have made Tuna Casserole that way, but it just isn't the same as our school cafeterias, I swear. Maybe they did something else to it, or maybe I just did the pasta wrong or something. I think I also remember them using spaghetti noodles instead of the egg noodles though I have tried both.
Or maybe I am just hopeless on this just like I am hopeless on fried chicken, LOL!
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Buddy ![]() "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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#18 | |
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Certified Master Chef
Site Administrator
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I didn't make that particular one but I have made it many times.
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kitchenelf Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy |
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#19 | |
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Certified Executive Chef
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I also loved our cafeteria's coleslaw-------they would mince it really fine and obviously added a little sugar and slaw dressing----so good----would love to know how they made that, too
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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#20 | |
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Certified Executive Chef
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we didn't have cafeterias at school. A canteen yes, but they didn't serve proper meals. hot dogs, pizza singles, meat pies, pasties, sausage rolls, sandwiches and rolls. Icecreams, drinks, crisps, fruit etc.
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Too many restaurants, not enough time...
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