fatcook ([info]fatcook) wrote,
@ 2009-06-15 11:46:00
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Current mood: aggravated
Entry tags:cooking

Whiskey Tango Foxtrot?

Can somebody tell me when cooking got hard? When it became impossible for people to do??

 

This was the third time, in as many working days, that someone said how much they enjoyed smelling my lunches re-heat. ( I don't mind that, the rest of this I do mind)

That asked me what it was?

Leftovers.

Where I got them from?

Dinner last night.  

What restaurant did I go to?  

None, I made it.

YOU MADE it?!?

(it being chicken curry, shrimp with jerk fried rice and shrimp scampi)

 Scampi is really easy.

Oh, no I don’t cook. It’s too hard.

Scampi is just butter, olive oil, garlic, shrimp and pasta.

Oh, that’s too hard to do.

Uh, boiling water is too hard?

I don’t know how to make it.

Follow the recipe in the cookbook.

I don’t the patience.

You have a masters in early child development and you don’t have the patience?!?

 I can’t do it. It’s too hard.

 

When the$#@& did this happen? Is this a plot by Big Food to keep us docile and dumb, by taking away our ability to create nourishment for ourselves?

 

Soylent green is people!!


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[info]hawklady
2009-06-15 07:33 pm UTC (link)
I think it's a plot to keep people thinking that it's all so hideously complex, so that we'll eat out more. And buy more branded prepared foods, which have a much higher profit margin.

Why can't they use a better excuse? I can understand -- and suggest some workarounds -- for:

- I don't have the time
- I don't like dishes/cleanup
- I hate the prep work
- I don't like worrying about ruining an expensive roast

But not ... I *can't*. It's too *hard* ????

Depending upon which cookbooks you have, it may even look really hard. I hadn't read my ancient pair of Joy Of Cooking paperbacks in literally years, but recently I flipped through it because everything else was packed. It was intimidating! It assumed everyone using it had an entire afternoon free to prep things, and was willing to do multi-stage preparation with 20 different ingredients for a basic spaghetti-meat-sauce.

If I had started out cooking trying to use that one as a guide, I'd be convinced anything other than grilled cheese sandwiches would be to hard. Even my beloved GCS would be abandoned, because that cookbook was one of the "butter each side of the bread and fry it individually, then assemble the sandwich in thus-and-such order and continue ..." instead of my method of "dash of miracle whip and a slice of cheese in between two slices of bread, then fry it in pan til browned right or the cheese melts out, whichever comes first".


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[info]fatcook
2009-06-16 02:29 pm UTC (link)
I think you are right about difficultly. I've been cooking for so long, that when I look at a new recipe I automatically streamline it so that it is easier to do and makes more sense.
As for "can't" or "its too hard", I really think those are just excuses so the person in question won't have to try.

Mmmm, toasted cheese sandwiches. Dinner!

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