1/12 Thursday. Company event. We spend a little less than 2 hours at
Exploratorium. For a first time visitor, 2 hours is not enough. I like these small models (see the spaghetti man) which you can wind up. The two face masks are interesting. The left one is convex, and the right one is concave. When you look at them with both eyes, you can easily tell the 3rd dimension. With a small camera lens, you cannot tell from this photo.
we spent the evening cooking with
Hands-on Gourmet, at some location downtown SF. We had almost 40 people, separated into 8 tables, each prepared 1 to 2 dishes. Names were randomly assigned to a table, each led by a professional cook, and already laid out portioned sauces, half cooked ingredients and some raw material. Our job was cutting the veggie into bite size, and arranging pieces in a hors-d'oeuvre size container. Then put them on a tray, walk around other tables to feed everyone. I was in charge of frying the shrimp crepe with ready-made batter and marinated shrimp pieces.
Not sure if I learned much, but the results were tasty. I asked for recipes, and was told that they are online, but not quite the same.
1/12 Thursday. Company event. We spend a little less than 2 hours at Exploratorium. For a first time visitor, 2 hours is not enough. I like these small models (see the spaghetti man) which you can wind up. The two face masks are interesting. The left one is convex, and the right one is concave. When you look at them with both eyes, you can easily tell the 3rd dimension. With a small camera lens, you cannot tell from this photo.
we spent the evening cooking with Hands-on Gourmet, at some location downtown SF. We had almost 40 people, separated into 8 tables, each prepared 1 to 2 dishes. Names were randomly assigned to a table, each led by a professional cook, and already laid out portioned sauces, half cooked ingredients and some raw material. Our job was cutting the veggie into bite size, and arranging pieces in a hors-d'oeuvre size container. Then put them on a tray, walk around other tables to feed everyone. I was in charge of frying the shrimp crepe with ready-made batter and marinated shrimp pieces. 
Not sure if I learned much, but the results were tasty. I asked for recipes, and was told that they are online, but not quite the same.
