Oh, la la la la la la la la la

[kaitou]

Three random thoughts.

1. I need to put the little tag with my name up on my mailbox. It's been weeks now since maintenance finally got around to putting a door on mine, dug up from some other mailbox somewhere. But the tag on my mailbox now says 'Battle' and I kind of like the sentiment.

2. Last week I watched a Nero Wolfe episode where Wolfe asks a girl if she knows how to scramble eggs. She says, "Of course!" He says, "Then I shall prepare my 45 minute scrambled eggs for you in the morning." "It doesn't take 45 minutes to make scrambled eggs!" a beat. "I know you didn't know how to do it properly. I have come to realize that this exchange is really just symbolism for the way my hairdresser and I dry hair.

3. You can tell a book by it's cover. If it's a cookbook anyway. You will never cook something from a hardback cookbook. You will look at the pictures and think how fantastic it looks and sounds. But the 11 steps and ingredients like star anise and lemongrass will keep you from attempting it. On the other hand, any cookbook that has a spiral binding is obviously meant to open to a page and stay that way. These recipes will be easy and useful and that cookbook will be your cooking bible. Softcover cookbooks are somewhere inbetween. Mildly difficult, but not impossible. These are for impressing people, and are usually ethnic foods. At least, this is my experience.

Comments

[eramundo.livejournal.com]

hehehe

your cook book theory has merit

I have a japanese cookbook that's hardcover, and I rarely use it because I don't lay in a stock of miso paste often enough to do much, forget about prepping hotpot.

my bettycrocker is an old soft cover, I wish it had rings, but it doesn't. It serves me well though, so I can't complain.

[tsutanai.livejournal.com]

Joy of Cooking, or the other Large Tome Cookbooks. (Includes in my own collection How to Cook Everything.) They stay open. And, admittedly, there's a Joy of Cooking softcover, but that just gets beat up earlier.

[thorne-scratch.livejournal.com]

I use the large hardcovers to prop open the softcovers and keep them at the right page. Also, for crushing ingredients that need to be crushed.

[soranokumo.livejournal.com]

Hee, I like your theory as well, though I've come across a few exceptions to the rule, like the ones that are hardcover, yet are designed to stand up so you can actually use them.

My mom tends to keep her favorites in a three ring binder with protective sleeves. Whenever she wants one, she just clips it out and sets it down on the counter so she can read over it and not worry about getting stuff on it.

[m-steelgrave.livejournal.com]

Joy of Cooking is my Bible. It's so ridiculously huge that it stays open, and the pages are really that thin Bible paper...so the ones that require anything to be fried are transparent with grease. Gross, but it's my baby.

[flidgetjerome.livejournal.com]

2. Last week I watched a Nero Wolfe episode where Wolfe asks a girl if she knows how to scramble eggs. She says, "Of course!" He says, "Then I shall prepare my 45 minute scrambled eggs for you in the morning." "It doesn't take 45 minutes to make scrambled eggs!" a beat. "I know you didn't know how to do it properly. I have come to realize that this exchange is really just symbolism for the way my hairdresser and I dry hair.

Bizarrely this is the episode that played today.

I own many cookbooks and read none of them. The internet is my cookbook.