Had cooking class today. The chef-instructor said that today's class was the roughest one - I can see why. Each group had to cook 2 chickens, make chicken stock, some rices, a vinaigrette for salad and a desert. It's a lot to make, and the chickens have to be done in a certain way because of the cooking time involved. The instructor tries to make it so that he's showing some restaurant tricks to make things faster, or work better if you're doing food for a party, but sometimes, people don't get that. One person in my group was upset that oven mitts weren't provided - to him, it's no big deal, but getting burned is a badge of honor for restaurant-workers. Not quite so much for people cooking in their homes.

A few weeks ago, I got a frozen pizza that used caramelized onions instead of a normal sauce. It was one of the Kashi frozen pizzas - it had artichokes and some other stuff on it (don't remember entirely what). But, the caramelized onions were quite awesome on it.

Tonight, after class, I was tired, so I decided to take a nap. I woke up and decided to make pizza. And, for some reason, I decided to try making the caramelized onions as a replacement for a sauce. So, I ended up making cajun blackened chicken (Using the last of my spice!), fresh tomato and mozarella pizza - with the caramelized onions instead of sauce. It turned out quite excellent. I think that using the onions is a very tasty replacement for a sauce - and probably more healthy. The biggest problem is that it takes over an hour to caramelize them - After an hour, they still had a bit too much onion-y flavor, but I couldn't wait any longer.