Students suggest ways to make the meal tastier, milder, crunchier

Photos - local - daughter sacred heart week6
Joseph Chacon, Ronnie Williams, and Nally Stevens learn to make turkey and mushroom tacos during week 6 of the Spring 2017 My Daughter's Kitchen cooking program at Sacred Heart.

Our emerging chefs have opinions.  When asked how they would change today's recipe, Ronnie said he would switch out the tomatoes and onions for string beans and carrots in the tacos.  Luiz would hold back on the hot spice.  Nally wants the zucchini fries to be crunchier.  She'd add more cornmeal to try to get that result.

We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue
Help us moderate this thread by flagging comments that violate our guidelines

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Load comments
Continue Reading