EPT(well maybe not since so many people play farmville but still neat lol)
My roommate just burned water. - Page 3
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CosmicAC
United States238 Posts
(well maybe not since so many people play farmville but still neat lol) | ||
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theobsessed1
United States576 Posts
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NeverGG
United Kingdom5399 Posts
On October 23 2009 10:21 CommanderFluffy wrote: i lived with a girl who burned rice in a rice cooker and pasta in a pot.. At the same time. then left without cleaning it up. i hate her to this day. Aside from all the people who are showing themselves up as lame internet douchebags by calling women 'bitches' and making dumb jokes about us having to stay in the kitchen..... (Seriously, grow up guys. There are women on this forum and you're projecting yourselves in a very immature light. Especially to those of us who contribute so much or want to be a part of the community. I know a few girls who are registered here, but don't comment because of posts like yours that seem so pathetic/stereotypical/etc.) That is the worst kind of cleaning up one has to do. I hate it when people leave a pot with burnt/dried up food stuck to it. Then it has to be left to soak forever. Also I know far more men who are completely incompetant in the kitchen than I do women. Korean girls/guys in my onetel are pretty hit-or-miss with their culinary skills. Some only seem capable of making something if it's cooked in the microwave or is ramen boiled in a pot. However, there are a few girls (and guys.) who I've seen carefully and skillfully preparing seafood, vegetables and other yummy things which make the whole corridor smell delicious. Yesterday, I made a batch of chocolates using melted chocolate, ground nuts and other decorations from scratch. That's the kind of decorative cooking I'm good at and enjoy. (Along with baking bread and making cakes.) | ||
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EsX_Raptor
United States2801 Posts
It is physically impossible to burn water, and dissolved salt in it won't just "burn" until-after all the water has evaporated and you're cooking in a volcano. | ||
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Impervious
Canada4147 Posts
On October 23 2009 13:20 EsX_Raptor wrote: What a huge FAIL troll. It is physically impossible to burn water, and dissolved salt in it won't just "burn" until-after all the water has evaporated and you're cooking in a volcano. Tell that to the smoke alarms that went off, and the fan still blowing the smoke out of our dorm room please then..... | ||
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EsX_Raptor
United States2801 Posts
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Chef
10810 Posts
On October 23 2009 13:11 NeverGG wrote: Aside from all the people who are showing themselves up as lame internet douchebags by calling women 'bitches' and making dumb jokes about us having to stay in the kitchen..... (Seriously, grow up guys. There are women on this forum and you're projecting yourselves in a very immature light. Especially to those of us who contribute so much or want to be a part of the community. I know a few girls who are registered here, but don't comment because of posts like yours that seem so pathetic/stereotypical/etc.) That is the worst kind of cleaning up one has to do. I hate it when people leave a pot with burnt/dried up food stuck to it. Then it has to be left to soak forever. Also I know far more men who are completely incompetant in the kitchen than I do women. Korean girls/guys in my onetel are pretty hit-or-miss with their culinary skills. Some only seem capable of making something if it's cooked in the microwave or is ramen boiled in a pot. However, there are a few girls (and guys.) who I've seen carefully and skillfully preparing seafood, vegetables and other yummy things which make the whole corridor smell delicious. Yesterday, I made a batch of chocolates using melted chocolate, ground nuts and other decorations from scratch. That's the kind of decorative cooking I'm good at and enjoy. (Along with baking bread and making cakes.) I think baking deserts can hardly be compared to cooking meals. Baking a desert requires almost no attention. You put your mix together, throw it in the oven, and come back when it's done. Cooking (at least if you do it right) requires attention, and sometimes even spending the whole day in the kitchen if you're preparing for a special occasion. I find myself consistently annoyed that very few women in Canada know how to cook, and it's something I really like when I find out they do. Not cause of some chauvinistic "I want a woman who'll cook for me" but more of a "I don't want some idiot who eats macaroni noodles everyday cause they're too lazy to learn. Human culture is so centered around food I can't believe everyone doesn't at least get the basics down. | ||
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Nitrogen
United States5345 Posts
On October 23 2009 13:20 EsX_Raptor wrote: What a huge FAIL troll. It is physically impossible to burn water, and dissolved salt in it won't just "burn" until-after all the water has evaporated and you're cooking in a volcano. all the water just boiled off. go put an empty pan on the stove for a while and see what happens, it smokes a lot. so she did not "burn" the water, you're right, just the pan started smoking once it got too hot. | ||
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Impervious
Canada4147 Posts
On October 23 2009 13:30 EsX_Raptor wrote: Are you sure it wasn't some froot-loops or old ramen that was stuck under the cooking grill or something? Stuff can often fall in there and burn up as the flames or heat above them start raging. I don`t know what was in it. But she said it was just water for pasta (with a bit of salt added in). And I know that salt doesn`t burn at that low of a temperature, and water vapour does not set our fire alarms off, nor does it create a dark-brown smoke. I thought it might be a coating on the pot, but I don`t think so, because the pot itself is stainless steel. So I thought of looking at the heating element, and seeing if there was anything burnt there. Nada. The aluminum foil underneath it is clean..... So I am completely stumped at how she managed to create so much smoke and smell from just water..... EDIT - Chef - you and I have identical lines of thought on this issue. Nobody that I would date has to be good enough in the kitchen to pass for a professional chef, but mac-and-cheese just doesn`t cut it. | ||
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TheAntZ
Israel6248 Posts
On October 23 2009 13:11 NeverGG wrote: Aside from all the people who are showing themselves up as lame internet douchebags by calling women 'bitches' and making dumb jokes about us having to stay in the kitchen..... (Seriously, grow up guys. There are women on this forum and you're projecting yourselves in a very immature light. Especially to those of us who contribute so much or want to be a part of the community. I know a few girls who are registered here, but don't comment because of posts like yours that seem so pathetic/stereotypical/etc.) That is the worst kind of cleaning up one has to do. I hate it when people leave a pot with burnt/dried up food stuck to it. Then it has to be left to soak forever. Also I know far more men who are completely incompetant in the kitchen than I do women. Korean girls/guys in my onetel are pretty hit-or-miss with their culinary skills. Some only seem capable of making something if it's cooked in the microwave or is ramen boiled in a pot. However, there are a few girls (and guys.) who I've seen carefully and skillfully preparing seafood, vegetables and other yummy things which make the whole corridor smell delicious. Yesterday, I made a batch of chocolates using melted chocolate, ground nuts and other decorations from scratch. That's the kind of decorative cooking I'm good at and enjoy. (Along with baking bread and making cakes.) I don't think anyone here really believes any of it, its just another joke. thats like protoss users not posting because everyone makes 1a2a3a jokes ;; | ||
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NeverGG
United Kingdom5399 Posts
On October 23 2009 13:34 Chef wrote: I think baking deserts can hardly be compared to cooking meals. Baking a desert requires almost no attention. You put your mix together, throw it in the oven, and come back when it's done. Cooking (at least if you do it right) requires attention, and sometimes even spending the whole day in the kitchen if you're preparing for a special occasion. I find myself consistently annoyed that very few women in Canada know how to cook, and it's something I really like when I find out they do. Not cause of some chauvinistic "I want a woman who'll cook for me" but more of a "I don't want some idiot who eats macaroni noodles everyday cause they're too lazy to learn. Human culture is so centered around food I can't believe everyone doesn't at least get the basics down. That's an epic generalization about desserts you're making there. For a start chocolate making requires constant attention or you end up with blackened sludge. Also what about more delicate items such as meringues, spun sugar for decorations on elaborate desserts like Croq en bouche, and items which require piping (like decorating basic sponge cakes or inserting fillings such as for profiteroles.) or construction such as a well-made trifle. Also I'm not sure if you consider it a condiment or part of a dessert menu (if used in an appropriate manner.) but how about producing strudel fillings from scratch or making Jam. Neither of those are just things you can 'throw into an oven.' I'm not even going to start on shaped items such as certain pastries (apple turnovers etc.) which all require shaping by hand upon an individual level. If you bake from scratch - which I used to do before coming to Korea and finding myself oven-less, that method of chucking everything into a bowl and leaving it to cook is only applicable to a tiny amount of the potential dessert recipies. I was also surprised by the amount of people of both genders at university who arrived incapable of boiling an egg or making something totally basic such as spaghetti. I suppose it depends upon personal circumstances, but they had to learn quickly or spend a large proportion of their basic student loans on take away/live on sandwiches. | ||
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NeverGG
United Kingdom5399 Posts
On October 23 2009 13:40 TheAntZ wrote: I don't think anyone here really believes any of it, its just another joke. thats like protoss users not posting because everyone makes 1a2a3a jokes ;; Then why bother in the first place? It just makes you look completely immature and contributes nothing to the discussion. | ||
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Impervious
Canada4147 Posts
On October 23 2009 13:42 NeverGG wrote: That's an epic generalization about desserts you're making there. For a start chocolate making requires constant attention or you end up with blackened sludge. Also what about more delicate items such as meringues, spun sugar for decorations on elaborate desserts like Croq en bouche, and items which require piping (like decorating basic sponge cakes or inserting fillings such as for profiteroles.) or construction such as a well-made trifle. Also I'm not sure if you consider it a condiment or part of a dessert menu (if used in an appropriate manner.) but how about producing strudel fillings from scratch or making Jam. Neither of those are just things you can 'throw into an oven.' I'm not even going to start on shaped items such as certain pastries (apple turnovers etc.) which all require shaping by hand upon an individual level. If you bake from scratch - which I used to do before coming to Korea and finding myself oven-less, that method of chucking everything into a bowl and leaving it to cook is only applicable to a tiny amount of the potential dessert recipies. I was also surprised by the amount of people of both genders at university who arrived incapable of boiling an egg or making something totally basic such as spaghetti. I suppose it depends upon personal circumstances, but they had to learn quickly or spend a large proportion of their basic student loans on take away/live on sandwiches. Lol. I didn't want to comment on that because I thought it would start a bit of an argument. Thanks. I completely agree with you. Making desserts is not any easier than making an actual meal. Although I like deserts, I find myself making simple ones more often (too lazy to do anything more complicated). My room-mate is having his birthday on Sunday. I plan on making him (and therefore all of us (evil grin)) an irish trifle. To be more precise - a devils food cake cut up into small pieces, in a large bowl, layered with mint whipped cream (mint candy crushed and mixed into whipping cream and sugar, which is then beat until fluffy), then drizzled with Baileys. It's one of my favorite dessert recipes, and is really cheap and easy to make, but, by no means is it "throw it in the oven and wait" easy..... | ||
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Chef
10810 Posts
or construction such as a well-made trifle. You must be joking. Trifle looks amazingly complicated, but when you actually make it, it feels so pathetic. Cake, pudding, whipped cream, sprinkle crushed skor bar, repeat another layer. Looks awesome, tastes great, effortless to make. Melting chocolate... gimmie a break. Put the burner on low heat and move it around for 4 minutes. It is way, waaay more work to prepare a good meal. I'm always annoyed when people say "did you make this" when I serve them desert. Of course I made it. Anyone who can follow a recipe can make just about any desert. However, it's pretty easy to screw up most meals, and those skills used are usually taught by a person, not a recipe (which always assume you already have the skills, unlike a baking recipe). | ||
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NeverGG
United Kingdom5399 Posts
On October 23 2009 14:03 Chef wrote: You must be joking. Trifle looks amazingly complicated, but when you actually make it, it feels so pathetic. Cake, pudding, whipped cream, sprinkle crushed skor bar, repeat another layer. Looks awesome, tastes great, effortless to make. Melting chocolate... gimmie a break. Put the burner on low heat and move it around for 4 minutes. It is way, waaay more work to prepare a good meal. I'm always annoyed when people say "did you make this" when I serve them desert. Of course I made it. Anyone who can follow a recipe can make just about any desert. However, it's pretty easy to screw up most meals, and those skills used are usually taught by a person, not a recipe (which always assume you already have the skills, unlike a baking recipe). Don't be patronizing - I'm perfectly entitled to my opinion and I am not 'joking' as you put it. Let me clarify by saying - what if you make the sponge and pudding yourself from scratch and whip the cream? That hardly seems like a five minute job to me. I'm not talking about using pre-prepared ingredients in which case trifle is a very quick dessert. As for the chocolate - I'm also not talking about simply melting it and dumping it into shaped molds/cake cases. I was refering to more complicated chocolate making such as adding designs using different flavors (such as white.) chocolate and then using chopsticks to create designs in the same way as coffee art or icing art does - which is actually what I did. As well as making filled chocolates (which I am nowhere near at the level of trying yet.) It's also a bit of a generalization to say most meals are taught by a person. Unless you're talking about something from a television cookery show or something handed down from family or friends - most meals come from exactly the same sources as desserts - a book or online. It definitely depends upon whether you come from a situation where people are inclined towards cooking or not and whether you seek it out yourself. | ||
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Impervious
Canada4147 Posts
On October 23 2009 14:03 Chef wrote: You must be joking. Trifle looks amazingly complicated, but when you actually make it, it feels so pathetic. Cake, pudding, whipped cream, sprinkle crushed skor bar, repeat another layer. Looks awesome, tastes great, effortless to make. Melting chocolate... gimmie a break. Put the burner on low heat and move it around for 4 minutes. It is way, waaay more work to prepare a good meal. I'm always annoyed when people say "did you make this" when I serve them desert. Of course I made it. Anyone who can follow a recipe can make just about any desert. However, it's pretty easy to screw up most meals, and those skills used are usually taught by a person, not a recipe (which always assume you already have the skills, unlike a baking recipe). Comparing it to someone who can burn water, those are some of the most difficult skills out there..... | ||
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Chef
10810 Posts
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NeverGG
United Kingdom5399 Posts
On October 23 2009 14:31 Chef wrote: Well, I guess I haven't tasted your cooking (meal wise), so I can't judge your opinion ^^ Same here, since I've never tasted your cooking either. The problem with living here is I have no oven so most of the more traditional British dishes I used to make at home are difficult to replicate or just down right impossible due to a lack of ingredients. So I have to content myself with hob-based cooking and desserts that don't require an oven - like becoming an amateur chocolatier. | ||
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Loanshark
China3094 Posts
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Liquid`Drone
Norway28494 Posts
baking a great dessert requires way more attention than creating a great meal. it's a fucking science and you need to be absolutely exact. if you're making a meal it generally doesnt matter if you take 120 grams of something instead of 100, if you're baking a dessert it might matter if you take 105 instead of 100. it might matter if you heat something for 60 instead of 50 seconds. this depends on the dessert, obviously there are easy ones, but some desserts require amazing precision not to get fucked up. | ||
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