i finally discovered the one big difference between a man in a kitchen, and a woman in a kitchen.
man: to make one sabzi, 10 dishes will be used, 4 spoons, many lids, 5 powders, and all will be accomplished in stages. by the end of the 35 minute hot flush episode, there will be a colourful sabzi, matched by a colourful amount of dirty dishes, all strewn around for the bhai to handle the next morning.
woman: to make one sabzi, a small pan will be taken, which will see the sabzi through from tadka to dining table, all in the span of 5 minutes. bhai next morning will have one dish and one serving spoon to contend with...
so which is the better output? am still working out that one.
Friday, July 29, 2005
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9 comments:
so what exactly did sm make? and you just said a "colourful sabzi" but never mentioned anything about the taste...enlighten!
hahaha...no actually i am not talking about just SM, am talking about some of my colleagues who use up the entire kitchen utensils for one stir fry. thought it made for an interesting study no? why do men write off dirty dishes so quickly?:)
perhaps it's shizu's japanese culture or perhaps it's just my hate for accumulated dirt [i know i used to let things collect till it becomes unbearable!] i clean dishes before i enjoy whatever i cook - if i cook! i remember seeing mold on some of dirty pans in my sink in bangalore...but even the memory of that brings distaste to my own past indulgences.
lol well described :))
are you the anjali from indya.com?
You can find out how (selflessly) creative you are by the way you chop tomatoes. They get smashed out of shape while cooking, so doesnt make much sense to chop them that well, right? The art of cooking involves preperation also, not just presentation.
-- The SM in the above thread
hey SM, i absolutely agree with you. however perfectly you chop the onions, chillies, spinach, cauliflowers and of course tomatoes, it's all a big mushy crush job anyway...unless you cook japanese food when you can see the natural beautiful form and most of the time even colour of the original food. the only exception to the chopping thing, i feel, is fish - which turns out handsomely if you chop it perfectly and looks like a dead piece of meat [which incidently it usually is] if you dont! moral of the long comment? Yes, i CAN COOK fish now! and when you guys visit us in Corbett sometime after our second child is born in January, I shall prepare a fabulous poached salmon fillet with tarragon sauce [frozen!!] for both of you. just dont forget to visit!
wow, ani...poetry in the kitchen too?
will surely visit, and congrats on the 4th entry into the family...
why no posts for so long?
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