Most of them were pretty good, one recipe for chicken morsels with (handmade) vermicelli was spectacular, and sharp with szechuan pepper corns. A lamb and mastic soup was ok, probably would have been very good with more concentrated stock and the lamb cooked longer. Steamed poppy seed buns left a little to be desired for, but I think tweeking could make them great. Weirdest of all though was a carp soup. It was clearly a pain to clean as you can see here. The stock turned out gray and the fish tasted muddy. Maybe it was just this fish, but I'm really hoping the students wont be scared into thinking people in the past had no idea what they were doing. I myself am wondering about carp.
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Hubby is Polish and is well versed in ze cooking of ze carp. Hugh Fearnley-Whittingstall also covered this in an episode of the UK series, "River Cottage". The taste, according to tasters, was decidedly muddy and grassy, so no surprises there.
The voice of Polish experience (who hates carp, btw) says that killed and filleted carp should be soaked overnight in milk before preparing it for cooking. Although the cooked texture may resemble wet tissue regardless of cooking method (LOL), I'm told the muddy taste will disappear.
Oh gosh! The texture really was like cardboard too. Gasp. Well, I'm not giving up on the fish. Perhaps gefilte fish first.
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