Comments | smarriveurr: Feck it in the Oven Kitchens, Episode eleventy-pi

smarriveurr

Feck it in the Oven Kitchens, Episode eleventy-pi

Aug 28, 2008 18:47

Sadly, everything went right with the recipe, today and it was ready right on time. The rice that went with it wasn't even burned. I had to make several substitutions: All of them worked fine! I know, I know, you're all disappointed, I have no idea if it'll be at all up to my usual standards of humour either. No centigoats, smoke alarms, or ( Read more... )

fiitok, cookery

Comments 24

paperkingdoms August 28 2008, 23:43:42 UTC

That does sound good.

smarriveurr August 29 2008, 00:00:06 UTC

I certainly thought so. ragnvaeig says they don't hold up next to my panko pork chop dijon recipe, but I think that's setting the bar a little high. I just wanted to know more than 2 or 3 ways to cook porkchops if I'm gonna be taking a bigger share of the kitchening now. ;)

femmetofarad August 29 2008, 01:07:17 UTC

I love names like Tasty Pork Chops, mainly for giggle factors. My favorite - our AP stats book is called Understandable Statistics, you know as opposed to Statistics that Make No Sense!.

smarriveurr August 29 2008, 01:30:19 UTC

My highschool AP used the much less popular Incomprehensible Calculus.

ragnvaeig has suggested calling the dish "Sweet and Sour Pork Chops", which I think might use if the novelty factor of "Poorly-Named Pork Chops" ever wears off.

ambientguise August 29 2008, 03:09:32 UTC

(Surprisingly enough given the persnickity impression people seem to get of me) I personally don't care if the descriptions are accurate as long as we recognize them. geepgal's favorite dinner goes by the elegant name Special Chicken. We also have Sausage Dinner with Potatoes, Sausage Dinner with Pasta, and Pasta with Sausage...and yes, they are quite distinct dishes, with real names in the cookbook and everything, but we can't be bothered to use them.

ambientguise August 29 2008, 03:11:41 UTC

Meaning yay, stick with the fun name!

Thread 9

Stick with Poorly Named.... ladymockingbird August 29 2008, 02:02:13 UTC

Not only is the humor up to par, but the directions are delightfully clear. I can't wait to try this recipe myself.

I wonder how it would work on albacore tuna steaks.....

Re: Stick with Poorly Named.... smarriveurr August 29 2008, 02:09:13 UTC

Thanks. I know folks have been hankering for some more FiitOK, seemed like a decent opportunity. I'm glad I don't need failure to funny, tho'.

I've no idea how it would go on tuna... that you'll have to let me know.

celemon August 29 2008, 10:02:33 UTC

Sweet and sour pork chops seems sensible (it occurred to me too), but much less fun, as a name considered. Though if you have an even better recipe for pork chops, possibly there are the Not as Tasty as the Other Kind but Still Very Good Pork Chops?

smarriveurr August 29 2008, 13:25:12 UTC

I think that's near as much a mouthful as Orange-Soy-Vinegar-Brown-Sugar Pork Chops...

celemon August 29 2008, 15:05:09 UTC

Well, 'mouthful' is surely an appropriate quality in the name of a dish..?

smarriveurr August 29 2008, 15:11:29 UTC

*Snicker* I suppose you have a point...

poindextrous August 29 2008, 15:00:29 UTC

I have a "Three and Four Ingredient Recipes" cookbook you might like. They cheat a little bit (use a lot of pre-prepared things in the dessert section, for example), but it looks pretty simple and good. The recipes are a little nice than your standard Betty Crocker Cookbook fare (you *do* keep juniper berries on hand, don't you?), but it looks promising. (I haven't done much with it yet; Judith got me a copy of Gourmet's cookbook for graduation, so between that and numerous "I'm too tired, throw something at the grill" days, I haven't really gotten to try many of the three and four ingredient recipes.)

You should start blogging on TastyPlanner with my sister! It would be awesome!

smarriveurr August 29 2008, 15:10:40 UTC

I'm actually thinking of branching out to recipes of more than 6 ingredients - today, I actually looked in all the cookbooks available, before hitting the internet. It was indeed a proud and scary day. Still, it's worth a look, because simple recipes = awesome some days.

I occasionally think about food-blogging more often, but I just don't try new things that much. It's my vaguely-semi-hemi-demi-autistic desire for known, planned out things I can trust, more than anything else. Besides, the only real reason to read my cooking blogs is the humour, and I'm not sure how well I can keep that up as I move on - so much of it was based on the "What the hell am I doing here? CAUTION, PROGRAMMER COOKING!" angle... which I think is a great angle, but harder to pull off now that it's less genuine. I can already think things like "Well, the cornstarch is just to thicken the sauce. I can do that with flour."

In some ways, I'm starting to think less like a geek and more like someone who actually cooks. I mean, not much, but it's there.

poindextrous August 29 2008, 15:17:09 UTC

You need a grill. A giant, fiery, evil grill. Nothing says funny cooking like 7 foot flames and a filet reduced to a charcoal briquette.

smarriveurr August 29 2008, 15:22:55 UTC

Now, bear in mind, I'm not making it a goal to ruin meals... it's just that I originally had at least one near-catastrophic failure in every FiitOK. Those days are gone since about the Beef Stroganof episode, though. I think the last great screw-up was probably in the pancakes.

Grilling might be something... but probably for once I have a different living accommodation. Our current porch doesn't really provide enough room for ragnvaeig's plants, giant me, and a giant grill. ;)