My wife used her iPhone to send a recipe to my iPad.
Remember the video footage of all the wonderful things the iPad could do? Boundless creativity. Family photos. Reading books. Painting masterpieces. Getting jiggy with some tunes. Keeping up on current events. Watching movies. Organizing your life. Unparallelled worlds of productivity. Publishing novels. Maps to everywhere. Recipes in the kitchen.
Recipes in the kitchen? Are you kidding me?
They showed busy home cooks and restaurant chefs consulting the magical device while they cooked. Just a touch away, all the knowledge of cookie at your fingertips.
I figured I’d give it a try. I clicked the recipe link my wife had sent and it opened a page in Safari that was consumed by about 80 percent advertising. Video was playing. Things were blinking. “What the?” I stammered, befuddled by the onslaught on my senses.
“Where the hell is the friggin’ recipe?!”
Oh, yeah. Right. They didn’t mention that part. You have got to have useable content for the iPad to be able to be of much use. Otherwise it’s pretty much the world’s most energy inefficient paperweight.
I squinted and looked really hard. There it is! I found the recipe buried alive and in a tiny tiny font. I used a gesture to try to to expand the page and make it look bigger. No dice. I looked for a print button. No dice. I checked the address bar for the world-famous Safari “reader” mode. Nope.
In desperation I made the commute to my office where I could actually read the page. I was hungry.
At last. I see we have a recipe from Emeril Lagasse. I looked over the instructions. “Pour the reserved liquid and grime into a saucepan and bring to a simmer.”
Crap. Here we go again.
Grime?! Grime?! Grime?! Is this some kind of master chef word that has eluded me throughout my career? “Oh, grime. Why are you so coy?”
“Honey!!! Where the hell is the grime???”
I went back to the kitchen and chucked the prep so far. It was time to improvise. At least the iPad made a serviceable cutting board. Finally! Dice at last!
Attention food manufacturers: I could be representing your product online. Hire me and experience a whole new world of exposure. What would it be like? Here’s a little taste. –Ed.
“What is that?” some moron asked me one day.
I chewed and gulped hard. “It’s a ham and cheese sandwich,” I replied even though my mouth was still full.
“And what the hell is that?” they continued with their clever line of questioning.
“I’ll be happy to explain it for you.”
First find yourself some wheat. Harvest the caryopsis (a combination of endosperm, germ, and bran) and mill it to a fine powder. Add some water and a handful of single-cell microorganisms (species Saccharomyces cerevisiae), stir, let rest and insert into a high-temperature chamber for awhile.
Meanwhile kill a pig. Process the meat via curing, smoking or salting. Slice the meat thin.
Find a cow (preferably a female). Gather the white liquid produced by the mammary glands. Allow the liquid to curdle, then beginning mill when it becomes curds. Do this for a long while until the sharp edges of the curd pieces are removed. Allow to ripen. Finally, process the whole thing with additional cow white liquid, salt, preservatives and food coloring. Shape (wheel or loaf) and allow to harden. Be sure approx. 10% or less of the final product is mold. Slice into thin pieces.
Using the same white liquid, agitate forcefully until the fat is separated from the rest. To the fat add salt, flavorings and preservatives. Spread this substance on half of the baked wheat product made earlier.
Finally, take an emulsion of oil and combine in a blender with the golden-yellow part of the chicken reproduction process and vinegar or lemon juice (your choice). Spread this on the remaining wheat product.
Stick the processes thin meat and thin pieces of white liquid mold between the wheat product pieces. This entire assembly is known as a “sandwich.”
Optional: Fry the whole thing in a skillet, if you wish. It can be served hot or cold.
Note: You can skip the “find a cow” sections by purchasing Kraft Singles which adds the following additional ingredients: milk, whey, milk protein concentrate, milkfat, sodium citrate, contains less than 2% of calcium phosphate, whey protein concentrate, salt, lactic acid, sorbic acid as a preservative, cheese culture, annatto and paprika extract (color), enzymes, vitamin d3. (Source: Wikipedia.)
As I write this I have butterflies in my stomach…
It is time to regale a simple tale
born hatched of humble beginnings. A tale years in the making. It’s a tale that will turn your stomach. And it is one that must never, ever be told. So keep reading. You’ll be glad you did.
Two drosophila walk into a bar. The bartender asks, “What’ll you have?” One points at the other and says, “Ask him. He’s supposed to be the genus.”
–Tom B. Taker
For once I will set aside petty narcissism and histrionics. The tale is too damn important. It must not be tarnished by cheap tricks or overt grabs at drama. So the telling will be without hyperbole. It will be simply told. I want this post to stand the test of time so future generations thousands of years from now will truly appreciate the moment and say things like, “That shit is fucked up. Can this even be real?”
Come. Let us retire to the Puparium and I will tell the tale anon.
Continue reading →
Al Dente? Who the hell is he? LOL! No, he’s not a person. He’s a thing. Al dente is actually Italian. It means “this bites.” (Disclaimer: This is a guess. I was too lazy to google. –Ed.)
In honor of my wife asking me to think about what I’ve learned during ten years of marriage (our anniversary is next week) I thought really hard and remembered spaghetti.
That’s using the old noodle!
My wife, although technically not a “chef,” is nonetheless extremely accomplished and talented in the kitchen. She really knows how to cook. Naturally this is both good and bad. Good in the sense that there are a lot of good eats. Bad in the sense that every meal dirties every pot, pan and kitchen implement in the house.
It’s bad in one other small way. It’s such a slight of a trifle that it’s almost not worth mentioning. Almost.
Every single thing I do is wrong. In the kitchen, I mean.
So there I was this one time making spaghetti. That means I had dumped some packaged noodles in a pot of boiling water. To me that’s “cooking.”
As was often my wont, when the timer went off I picked up the pot and dumped the noodles in a colander in the sink.
My wife saw. “What the hell are you doing?” she yelled.
Oh shit. Little Tommy in trouble.
Continue reading →
It was exactly over three years ago today (give or take a few months) that I wrote a sublime piece about how “specials” work in restaurants. Today I’m giving out a free “upgrade,” a side serving of regurgitation. You only have to provide your own sour cream, chives and bacon. As always, I bring the butter.
In a rare and provocative behind-the-scenes glimpse of how this blog works (I’ll be brief) you should know that not all of my posts are carefully planned and storyboarded months in advance. Not all of them. Sometimes they are knee-jerk reactions to last-minute things. I really should have a category called “Oh Shit.”
Take last night for example. My wife and I went out to eat. Mainly because our kitchen was destroyed by the act of packing for the big move. As we walked into the place the “specials” board caught our eye. We paused and gave it the once over.
“Hmm,” my wife said. “They have a carrot salad for $8. That sounds good.”
Whatever, crazy person. Good for their bank account, maybe.
Once seated I was perusing the menu without much success when I heard my wife say, “Oh, shit.”
“What’s wrong?” I asked, looking up and suddenly terrified.
Continue reading →
This Hyppo and Critter is based on actual events of a most recent past. I am embarrassed to say that I portray Hyppo in this strip and Tom, the poor unsuspecting Critter. [I’m quite happy to assume the persona of Critter, who generally portrays my sweet, naive and innocent existence. – Ed.]
To my dearest Tommy, I love you Chore Whore!