But who’s going to do the dishes?
You can’t buy this yet, it’s still in development. Photo by Amit Zoran in Discovery News.
All the fuss about “molecular gastronomy” has somehow failed to address the most basic issue in food preparation and consumption: Who’s going to cook?
Despite the relentless Martha Stewartification of society, there are still some of us who cannot cook and haven’t the slightest interest in learning how. What, and deprive the Mario Batalis and Jamie Olivers of gainful employment and a few more millions?
I hear Ferran Adria is closing his famous restaurant El Bulli—there goes my reservation for the year 2013 (the year after the supposed apocalypse according to the Mayans). Ferran, you’re welcome to work in my kitchen, but you’ll have to make do with a one-burner electric stove, a frying pan, an oven toaster, and a blender.
I must point out that all these implements were gifts from well-meaning friends who thought that I would eventually pick up a spatula and cook something. That was 15 years ago. In that time I have eaten in hundreds of restaurants and ordered thousands of pizzas. I have had many mediocre meals, endured atrocious service, and emitted many horrified shrieks upon seeing the bill, but none of these have convinced me to take up cooking. It is too much trouble. Cooking is a labor-intensive activity whose results vanish down your gullet in minutes. My friends tell me that cooking is a form of therapy. I have too much therapy as it is; I am a columnist.
Continue reading Next Attraction: Push-Button Cooking in Emotional Weather Report in the Philippine Star.
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August 23rd, 2010 at 09:36
Oh, I don’t know, there’s some sort of thrill in venturing into a kitchen and making something edible under the threat of a potential explosion.