Comments on: I’m the Cooking Monster!

By: theron

theron — Sat, 23 Jan 2010 06:03:36 +0000

Ellen. . . I love you.

By: Tina T

Tina T — Wed, 13 Jan 2010 18:49:01 +0000

You always keep me laughing, and I love the analogies between food labels and men. I’ve been married a long time, so you’d think men would no longer be a mystery, but sometimes my husband still does something wacky that leaves me saying “huh.”

I like to cook, but being Italian I mainly cook Italian food well (and anything that requires lots of seasoning.) I have had a few mishaps when I venture out of my comfort zone in the kitchen, and yes at those times the exhaust fan is my best friend.

By: Ellen

Ellen — Sat, 09 Jan 2010 22:56:06 +0000

theron…
If “the intentions of men are simple” and “we are clearly marked,” then why admit “we are all just complicated slaves to our primal urges.”? The fact that you described yourselves as “simple” and “clearly marked” and “complicated” in the same sentence proves the rule that men are masters of mixed messages and they go into victim mode when women don’t understand them.

By: theron

theron — Fri, 08 Jan 2010 00:52:51 +0000

Sorry I must disagree. Your reference to men being like ingredients is completely and grossly inaccurate. Your statement was “obscurely marked and it’s impossible to identify their intentions by a simple glance at their exterior. (Like men.)”
The intentions of men are simple. We are clearly marked! If an individual has a penis he wants to stick it somewhere that feels good. Now some men might have different rules, of varying strictness or levity, on where and when they can fulfill their intentions, but they still all want to. Take Catholic Priests for example. They have a lot of rules. . . O.K. maybe a bad example. In summary, I believe, at our core (our soul, maybe?), we are all just complicated slaves to our primal urges.

P.S. You are brilliant. The way to a man’s heart is through his stomach, i.e. men like women that can cook.

P.P.S. I’ve been to Europe and there is no way that I am “Cultured,” although I did learn a lot and had a many good times.

P.P.P.S. If your meat went bad after 16 days you either: didn’t have enough marinade, didn’t have the right marinade (not really a problem unless it was homemade marinade, which can sometimes go really wrong, but others can be pretty taste!), or you didn’t keep the meat cold enough. A number of superior restaurants marinade their meat for a minimum of 21 days. (One example being the Acropolis.)