Quote:
Originally Posted by Brianna
Everybody on this damn board is a freakin' cooking genius. Doesn't anybody do Campbells soup or fake mac and cheese or just a pretzel or something? Everybody marinates this or marinates that or chops scallions or twice-bakes or something or sautees baby greens and makes homemade wilted bacon sauce or what have you.
God, I must be too lazy to live. At times, opening the can just doesn't seem worth it.
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Hey, Bri' -- the
reason we take up the wooden spoon of culinary mastery is because we've
opened cans -- peeled the wrapping off of American cheese Singles and snacked on a dozen at a sitting -- eaten plenty of microwave burritos and canned mac-&-cheese. If we were once military, we ate in chow halls -- think of school food, sometimes especially high in calories. And
we've bloody had it.
And hard snackfood pretzels bore us about as stiff as the pretzels.
But now, there are
cookbooks. Now there is Food Network, where
any newbie-nerd can!!
Now there are two powerful, opposing trends: food out of factories that produce anything from Tater Tots to Purina-yuppie-chow, and a huge population of newish private cooks either making some real use of their stoves (or doing rent-a-kitchens), cooking for themselves using ingredients nobody else has messed w... er, processed.