Most people have no clue what I'm talking about when I say I'm naming my "real" blog Infinite Parsley.
This is a mix of the following story, and the blog that follows. (And it did happen, in real life, this way)
My husband and I were deciding to eat healthier, which means that I need to cook more. I need to try new, "healthy" recipes. So I'm making a frittata, (which are very good) and I get it all going, and the directions clearly state to put in 2 Tablespoons of Parsley. For some reason I looked at the bundle of Parsley in my hand, and I decide that it's pretty close, so I wash and snip THE ENTIRE BUNDLE into the frittata. It cooks, and then we serve it up and eat it. The first bite is really good, and leaves my mouth feeling... almost refreshed. Then the 3rd bite feels a but much, and on and on... I can't figure out why this is so bad. Husband asks how much Parsley I put in and I tell him "2 Tablespoons, well, maybe a bit more, I put the entire bunch in." It then dawned on me that it was closer to 2 CUPS that I put in. A few days later, Husband finds this blog on the internet and sends it to me: (Edited for clarity, but I haven't changed any content, but the links got lost... sorry!!!)
Alt Text: Killjoy Cooking With the Dungeons & Dragons Crowd
via Wired Top Stories by Lore Sjöberg on 6/17/08
Cookbooks are a lot like Dungeons & Dragons and other role-playing games. They contain seemingly rigid rules that, in practice, require a certain amount of adaptation for your own tastes.
So how come cooking gets its own TV channel and role-playing games don't even get a show on G4? Maybe the population at large doesn't want to pretend to be a half-elf. Maybe RPGs take more imagination than most people have.
However, it just might have something to do with the role-playing community. If geeks talked about cookbooks the way they talk about RPG books, the results would not be pretty:
Posted: 12:15 a.m. by LordOrcus I'm so mad that there's a new edition of The Better Joy Cookbook out. Thanks for making my old copy obsolete, you greedy hacks! For five years now, my friends have been coming over for my eggplant Parmesan, and now I'm never going to be able serve it again unless I shell out 35 bucks for the latest version.
Posted: 12:42 a.m. by Kathraxis Hey, I have a question! When you preheat the oven, can you start it before you measure out the ingredients, or do you have to do it afterward? Please answer quickly, my friends and I have been arguing about it for four hours and we're getting pretty hungry.
Posted: 12:48 a.m. by Goku1440 I found an awesome loophole! On page 242 it says "Add oregano to taste!" It doesn't say how much oregano, or what sort of taste! You can add as much oregano as you want! I'm going to make my friends eat infinite oregano and they'll have to do it because the recipe says so!
Posted: 1:02 a.m. by barrybarrybarry I can't believe I spent 35 dollars on a cookbook that doesn't have a recipe for peanut butter and jelly sandwiches. When I buy a cookbook, I expect it to tell me how to cook. And don't tell me to just make a PBJ myself, I'm not some sort of hippy artist pretentious "freeform cook."
Posted: 1:08 a.m. by jvmkanelly Where are the recipes for chatting with friends while cooking? Where are the recipes for conversation over the meal? When I throw a dinner party, I want it to be a PARTY. I guess the idiots who use the Better Joy Cookbook just cook and eat in stony silence, never saying a word or even looking each other in the eye.
Posted: 1:23 a.m. by LordOrcus Hey, guess what? They're coming out with The Better Joy Book of Hors D'oeuvres. It just goes to show that the publishers are a bunch of corporate greedheads who care more about money than they do about cooking. Is it too much to ask for a single cookbook that contains all possible recipes?
Posted: 1:48 a.m. by specsheet Hey, everyone. I can tell just by reading the recipe that if you prepare eggs benedict as written, the sauce will separate. My mom always said the other kids made fun of me because they were jealous of my intelligence, so I must be right. Everyone who's saying that they followed the recipe and it came out perfect is either lying, or loves greasy separated hollandaise sauce.
Posted: 1:52 a.m. by IAmEd As I have pointed out MANY TIMES, several of these recipes contain raisins, and I, like most people, am ALLERGIC to raisins! And before you tell me to substitute dried cranberries, I will reiterate that I am discussing the recipes AS WRITTEN. I do not appreciate your ATTACKING ME with helpful suggestions!
Posted: 2:12 a.m. by Herodotus I just have to laugh at the recipe for Beef Wellington. In Wellington's day, ovens didn't have temperature settings! And pate de foie gras certainly didn't come in cans. It's like the authors didn't even care about replicating authentic early 19th century cooking techniques!
Posted: 2:17 a.m. by LordOrcus I have read the new Better Joy Cookbook and I am devastated to my very core. Their macaroni and cheese recipe, the very macaroni and cheese I've been making since I was in college, has been ravaged and disfigured and left bleeding on the page. Where once it contained only cheddar cheese, now the recipe calls for a mix of cheddar and Colby. It may contain macaroni, and it may contain cheese, but it is not macaroni and cheese. This is a slap in the face and a knife in the gut. You have lost me, Better Joy Cookbook. I would bid you goodbye, but I wish you nothing but the pain and rage you have delivered unto me.
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Born helpless, nude and unable to provide for himself, Lore Sjöberg eventually overcame these handicaps to go by the Secret Service code name "Infinite Oregano."