So far so good. It's been fun and interesting. The only things I would suggest so far are: Tougher and more indepth quizes. You give so much information that is never tested on and the quizes are pretty easy. Second I wish we could purchase additional paper based guide, manuals, follow alongs to go with the courses. That way we could take notes or have reference materials at our finger tips rather than just online. For example many things I've tried for myself in the kitchen but it is kind of hard to make print outs or to write down all my notes to take to my kitchen with me.
Anyway keep up the good work.
Thanks,
Terry

After looking at all my settings and not finding anything wrong I came up with the idea that my existing cookies might be corrupt or soemthing. So I did a search and deleted all cookies which contained *roux* in them. I did this from my cookies directory and from my temporary internet file folder. There were 2 cookies in each location. Once I deleted them and restarted my browser everything is working again.

Terry

Thansk for the response but that isn't it. The easiest way to explain is this. You open a browser. Login to rouxbe and say remember me. Once logged in simply close the browser and then immediately open a new browser and go to rouxbe. You'll see it doesn't leave you logged in. You have to log in again. It didn't use to be this way I could just log in once and for many days when ever I'd go to the site I'd still be logged in. Now no matter what I always have to log in every time I visit the site. I'll post where you suggested though. Thanks.

Hi, still haven't heard yet if this is just me or if others are seeing this too? Doesn't make sense to have a 'remember me' checkbox if it doesn't. Logging in everytime I open the browser seems unnecessary plus I don't remember it being like this before?

Thanks,
Terry

Isn't it spelled "Prosciutto"?

For some reason the last few days everytime I come to this site I have to log in even though I am selecting the "Remember me" checkbox? I never use to have to do this. So has something changed recently? Are others having this issue?

Thanks,
Terry

I made this recently and decided to wrap the melon with the prosciutto. The melon bites worked best when they were about the size of my thumb. I trimmed the prosciutto slightly to take off the bigger fatty areas. Wrapped each piece then put a toothpick through each so they were easy for guests to pick up and eat.

I made these and instead of using soda water used 7Up and added a couple ripe strawberries into the mix before Muddling. The Strawberry Mojitos turned out awesome.

What I decided to do was compare the chapters in the "On Cooking" Text Book to the lessons Rouxbe offers and use that for the order.

By doing that I get the following order:

1. Knives & Knife Cuts
2. Sauces
3. Stocks
4. Soups
5. Beef
6. Lamb
7. Pork
8. Poultry
9. Fish Cookery
10. Shellfish
11. Eggs
12. Wheat
13. Rice and Grains
14. Pasta
15. Salads
16. Fruits and Vegetables
17. Charcuterie
18. Baking Essentials
19. Quick and Yeast Breads
20. Cakes and Cookies
21. Custards, Soufflés & Frozen Desserts
22. Garnishes & Presentation

Please let me know if you have any other suggestions. Also I didn't really know where to place the "Dry heat cooking methods" and "Moist Heat Cooking Methods"?

Thanks,
Terry

Just curious on the lessons what is the suggested order to do them in? Top down? Left to right? Or just jump around?

Thanks,
Terry

Hi my name is Terry. I live in Seattle. I've always cooked and enjoyed experimenting and just cooking by feel. In the last year or two I've started to get more serious and wanted to learn some of the 'right' ways of doing things so that I can have even more success in the kitchen.

I found Rouxbe by accident 6 months ago and found the video's and drill downs to be very useful and cool, so when I saw the online cooking school I knew I wanted to do that. In fact I also went to the culinary institute that is associated with rouxbe and found out what book they use in their classrooms (On Cooking” by Sarah Labensky, 4th Canadian Edition) and purchased that too. Not that I think it's going to be used but I thought it would be nice to see what the actual students are using. It is a very nice book too.

So anyway excited to get started.