(Untitled)

[mister_tea]

Sometimes it takes me an embarrassingly long time to make very simple realizations, but I'm especially ashamed of the fact that it took me twenty-five years to figure out the basic, indisputable fact that cooking is awesome.  It's even more embarrassing when you consider that there has always been a special place in my heart for gluttony.  I guess

Comments

[rsadelle]

Broil is somewhat self-explanatory - it's usually a setting on the oven.

I tend to cook things on the weekend that are a bit more complicated (read: take more time). I usually make something that's supposed to make 4-6 servings, and then I have that to take with me for lunch or have for dinner all week and I can make simpler things for the lunches/dinners I'm not eating the leftovers. I have a couple of big recipes I like to make fairly regularly (chili, pasties), and I also like to try out recipes I get from the paper. (I get The Sacramento Bee which has a Wednesday taste section.) Some of them turn out well (squash and apricot couscous, which was both good and made enough for two weeks' worth of lunches) and some of them not so much (Jamaican red beans and rice, which I must have done wrong because the rice didn't seem to cook).

That is the funniest explanatory diagram I've ever seen.

[vroomsplat]

Dude can I get that diagram on a T-shirt?

[mister_tea]

Of course! Just save it to your hard drive and go to cafepress.com. Only 20 bucks!

[faithful_summer]

I ran across that the last time you posted about fan death. In fact, I ended up spending some god-awful amount of time reading stuff online about it.

[kin_of_sin]

Should the desire for culinary snobbery ever overtake you, www.epicurious.com has some more complex but worthwhile recipes as well as a a few blogs about food which are delicious.