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The Sad Bastard Cookbook

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Re: The Sad Bastard Cookbook

#391

Post by user982 »

fragmede wrote: post #357
TeMPOraL wrote: post #229

Earlier quoted context omitted.

> You can tell how good a job corporatists and statists did at eliminating homemaker by observing how most moderns fruoously rebuke even the mere suggestion that the role was A Good Thing. Indeed. Ironically, the effect is to be expected, and in every other situation people would call it obvious. Give everyone $1k in unconditional basic income? Obviously, the market will quickly readjust prices to consume surplus inc…

The sci-fi story solution I've come up with is we put everyone into a lottery. Everyone draws a number. Evens get their salary doubled, odds are no longer allowed to work. Everyone find a partner.

Evens will pair up with evens to quadruple their unit income (why attach yourself to a deadweight odd?), with odds becoming a shunned caste largely doomed to death.

Re: The Sad Bastard Cookbook

#392

Post by TeMPOraL »

ASNRAlpha wrote: post #300
Bystander22 wrote: post #281

Earlier quoted context omitted.

>have one person do the more-than-fulltime job of homemaking. This was almost always the woman. >disappeared because corporations needed Also because women did not like the absolute dedication of their lives to homemaking as a default. They wanted the freedom to join the paying workforce, and wanted equal pay for their work (still waiting on that). There's some truth in your comment, but it glosses over the very real…

These power structures have existed for millennia, so this abstracted idea that women wanting to step out of their traditional gender roles ONLY in the last century is a bit arbitrary. It makes much more sense that because the ruling class wanted a bigger work force they sanctioned for (or at the very least turn a blind eye) women’s role in the work force.

More obvious explanation is that the movement really took off after the World Wars, as there was a huge labor shortage on the market to be covered, in the form of a whole generation of young men who never came back from the meat grinder.

Re: The Sad Bastard Cookbook

#393

Post by danjc »

tacone wrote: post #228

I used to cook with a trick invented by an italian woman, called "vasocottura" (then my microwave broke, possibly because of that). You basically put food in a sealed glass jar, and cook it in the microwave for 6 minutes. The air inside will slip out through the seals, resulting in a near vacuum effect. The food will keep cooking for circa 20 minutes while it cools down. Then you can either warm it up in the microwav…

How are you sealing the glass jars if not with a metal lid?

Re: The Sad Bastard Cookbook

#394

Post by tiffanyg »

I've already spent too much time in this thread and commented too much, but given some of the other comments and the relative rarity of the opportunity:

"Sad Bastard"? Why would I listen to that guy?

No, give me "The Fat Bastard Cookbook". He knew about the very finest of meats, "human veal" (aka, "baby").

Yes sir, give me some of them baby back ribs, them trotters unsullied and uncalloused by the cruelties of gravity and vicissitudes of time, the "filet mignon" of "suckling human", or the "cuisses de bébé" (served similarly to the more well-known "cuisses de grenouille").

As another great "chef de l'humanité" once observed, "A young healthy child well nursed, is, at a year old, a most delicious nourishing and wholesome food, whether stewed, roasted, baked, or boiled..."

And, think of the benefits for the environment!

Re: The Sad Bastard Cookbook

#395

Post by ghaff »

TeMPOraL wrote: post #392
ASNRAlpha wrote: post #300

Earlier quoted context omitted.

These power structures have existed for millennia, so this abstracted idea that women wanting to step out of their traditional gender roles ONLY in the last century is a bit arbitrary. It makes much more sense that because the ruling class wanted a bigger work force they sanctioned for (or at the very least turn a blind eye) women’s role in the work force.

More obvious explanation is that the movement really took off after the World Wars, as there was a huge labor shortage on the market to be covered, in the form of a whole generation of young men who never came back from the meat grinder.

And many women spent WWII in factory jobs or even more directly combat-related roles especially in Europe. (Just finished reading a book that mentioned how Mary Churchill--daughter of that Churchill--ended up commanding an AA battery.)

While, of course, the period after is probably widely seen as classic white picket fence suburbia, the WWII experience couldn't have helped but set some changes, however slow, in motion.

Re: The Sad Bastard Cookbook

#396

Post by haswell »

rafabulsing wrote: post #353
ghaff wrote: post #289

Earlier quoted context omitted.

I agree with all that. I'll eat leftovers. For somethings they're great like a big pot of chili. For some things they're awful. For others, it's somewhere in between and/or some leftovers can be incorporated into a new dish. Cooking a company meal can be an all-day affair but, especially when I was commuting into an office every day, I had a fairly standard set of recipes that I could whip up in very little time and…

I call this the Reheating Coefficient: how good does something taste when reheated compared to how good it did originally? Stews can sometimes achieve even >1 RC. I find lasagna is really good as well. And then you have stuff like fries which start out pretty great and lose all appeal the second they hit room temperature, never to recover.

> And then you have stuff like fries which start out pretty great and lose all appeal the second they hit room temperature

While I agree with the general point, I had to mention that an air fryer can revitalize some things that I used to see as unsalvageable. Fries are surprisingly great after a few minutes at 375.

Re: The Sad Bastard Cookbook

#398

Post by 8note »

flyinghamster wrote: post #260
CSMastermind wrote: post #243

Earlier quoted context omitted.

>Would love recommendations for other sauces that allow me to squeeze a nationality of cuisine over my template to make it taste like that country's food (kinda). Yeah I got you: We're going to use two different basic techniques. The first is extremely simple: throw everything into a blender and then blend until your desired consistency (normally smooth). Mexican: Combine tomatoes, jalapeños, cilantro, lime juice, an…

> Call it stovetop simmering. Here's another simmer sauce that I came up with (I'm not sure this one could really have a nationality): (American customary measurements) * 1.5 oz. honey [44 ml] * 1.5 oz. lemon juice * 5 oz. white wine (pinot grigio is a good choice) [148 ml] * 2 tsp. powdered ginger [10 ml] Mix until the honey dissolves, and use it in the simmering.

Haha. I've made things like these.

There's a lot of things that ginger goes really well with when you step out of the usual suspects for dishes

Re: The Sad Bastard Cookbook

#399

Post by majewsky »

sigwinch28 wrote: post #326

Buy an East Asian style rice cooker and you’ll have hands-off low effort carbs for the rest of your life. Cook dried pasta in a pot of boiling water. Season it with oil, salt, pepper, and Parmesan or any vegitarian/vegan alternative. That’s two options for your calories in a low-effort hurry. If you want to cook nice food for yourself, I recommend Marcella Hazan’s “The essentials of classic Italian cooking”. Her reci…

For rice cooking, the following works well for me. Add to a pot 1 cup of rice, 2 cups of water, 1 pinch of salt. Turn on the stove and let it cook with lid on until the water is gone (i.e. soaked into the rice).

If I understand correctly, the only difference with a rice cooker is that it shuts off at the "water is gone" point, right?

Re: The Sad Bastard Cookbook

#400

Post by Arrath »

didgeoridoo wrote: post #261
mrob wrote: post #203

Earlier quoted context omitted.

The importance of the "max fill" line in an electric pressure cooker depends on what you're cooking. If you're cooking legumes, you should respect it, because they can foam and make a huge mess if you try to cook too much at once. But I've never had a problem cooking steamed vegetables past the line.

In my experience, going past the max fill line is mostly a problem when using the “rapid pressure release” on a recipe with lots of liquid. Pressing the release button can emit a a superheated geyser of soup with enough force to hit the ceiling.

That must have been an entertaining few minutes when you first made that discovery
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