2.6 How to Read a French Fry and Other Stories of Intriguing Kitchen Science by Russ Parsons

I just wrote the most brilliant post in the history of blogging and then stupid LaunchCast crashed my 'puter. Y'all missed out.

This is kind of a cheat but I didn't mean for it to be. About half of it was recipes, which I figured if I read in their entirety, would be less of a bamboozle. Hey, you try not eating beef for 12 years and then having to read, in detail, how the muscle ages, breaks down and reacts to heat. Blech.

Things I learned reading this:

• If your french fries are brown and limpy, it is because the oil they were fried in was too old.
• If your french fries are white and not golden at all, it is because the oil they were fried in wasn't old enough.
• Just thinking about 4 quarts of frying oil makes my heart want to stop working.
• A sauce that has 3 kinds of meat in it has two too many.
• For some reason, people are terrified of making their own pie crust.
• I love lentils so much that even recipes that include multiple kinds of pork product sound tasty.
• I have a ridiculously short attention span.

This is clearly not the brilliant post it started out as. Bullets = laziness. Meredith = frustrated that her post got eaten.

This will probably be the last you hear from me for a while. The Great 2006 Move is next week and I'm all ready turning into a stress ball. Wish me luck.