Update 3: New Year's Goal: Become an "official" Gourmess by August 2010

So, I've made it to Session 17, just nine more to go for this first round of reading. This week, I've learned about marinades, salad, poultry, seafood, shellfish, and meat.

I'm a bit disturbed with a method of cooking fish called Au bleu, which is used exclusively for poaching LIVE trout. Ummmm. No. I don't think I can do that.

Basically, you take a live trout, beat it over the head, and then clean and disembowel it while it is stunned. Then, if that isn't bad enough, you sprinkle it with vinegar and slip it into boiling water. Ugh.

Nowhere does it say to remove its eyes or, even cover them for that matter. So, you're telling me that I have to have this poor fishy looking at me while I basically tortue it? Not sure I can do this.

Maybe I will have to skip this lesson...or, maybe I have to grow some big cahones and deal.