Comments for The Frugal Gourmet

Comment on A MOOCing good thing by Colin

Colin — Mon, 20 May 2013 07:07:50 +0000

Hi Mike

Thanks for your comment and good luck with the MOOC, come back again when the course starts an we could form a loose study group!

A black top cake, are you referring to Tourteau Fromage, definitely something I should blog about. http://www.regions-of-france.com/regions/poitou_charentes/food-gastronomy/tourteau-fromage/

Colin

Comment on A MOOCing good thing by Mike

Mike — Sun, 19 May 2013 23:15:20 +0000

Hi Colin,

I came across your blog by chance when doing a really random Google search for ‘black topped cake Loches’! I bought one of the strange looking delights and it was nice I must admit.

Anyway, since then I’ve read more of the blog and came across the article on MOOCs. I’ve registered for the other course you mention in another article so look forward to starting later in the year!

Mike

Comment on Rhubarb Rhubarb by Jim McNeill

Jim McNeill — Tue, 23 Apr 2013 12:01:02 +0000

gizza bitta yer barb

Comment on A MOOCing good thing by A MOOCing good thing take 2 | The Frugal Gourmet

A MOOCing good thing take 2 | The Frugal Gourmet — Mon, 08 Apr 2013 16:37:17 +0000

[...] and Gastronomy course run through the University of Hong Kong, the original post can be found here. A start date had not been announced but enrollments were open unfortunately there has been no [...]

Comment on A MOOCing good thing by Colin

Colin — Mon, 08 Apr 2013 16:06:18 +0000

Hi Gerry

Thanks for your comment. There is still no word on a start date for this course but a different MOOC side edx is offering a similiar course starting in October through Harvard. I’ve signed up for that course and will see who gets to the starting gate first! Details can be found here https://www.edx.org/courses/HarvardX/SPU27x/2013_Oct/about

Best regards

Colin

Comment on A MOOCing good thing by gerry

gerry — Mon, 08 Apr 2013 14:09:11 +0000

Hi, yup I just signed up. Looking forward to it but may find the practical challenging as I live on a boat and have little/no electrical gizmos!
Still should be fascinating!

Comment on Apples, wall bricks and 18 hours by Aiden

Aiden — Thu, 21 Mar 2013 01:11:51 +0000

Good Luck! I wish I could be there to help out but most of all to taste all the lovely foood!
Bisous!

Comment on Apples, wall bricks and 18 hours by Lynne

Lynne — Wed, 20 Mar 2013 15:46:43 +0000

WOW! all sounds amazing, I need to do some experimenting I love the sound of the coloured caramel glass! Easter hols here we come! Good luck with the pop up Lynne

Comment on Apples, wall bricks and 18 hours by Colin Dyson

Colin Dyson — Wed, 20 Mar 2013 13:18:20 +0000

I want some, and want it now. Thanks for a great post. Love Colin XX

Comment on A MOOCing good thing by Preparing for my weekly exam | The Frugal Gourmet

Preparing for my weekly exam | The Frugal Gourmet — Tue, 12 Feb 2013 01:32:44 +0000

[...] my weekly exam By Colin, on February 12th, 2013 I made reference in an earlier post to studying a Massive Open Online Course or MOOC on the Science of Gastronomy, I’m still waiting for a start date but in the interim I have just started an Algebra course not [...]