Blast Furnance Braising

Trying to teach my mother-in-law that modern pots and pans don't require the flames of perdition to boil or steam food is like getting the neighbour's dog to juggle: near impossible.

She just doesn't grok the concept; she's from the old school of vicious cooking, where meals are tortured in a massive iron wok over a towering inferno until they expire.

She's in the kitchen right now, trying to determine the point of failure of stainless steel.

I just know a day or reckoning is coming, when I'll be forced to explain to the landlord why the cooktop is covered in slag.

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