h a l f b a k e r y
"Bun is such a sad word, is it not?" -- Watt, "Waiting for Godot"
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As a normal person, when I get hungry I go to the kitched, but there is a problem. When I get to the kitchen it always takes me a minute to decide what I want to eat because first I have to narrow it down to the things I feel like eating at the time. Next, I have to decide which food to get because I
dont know if i want to go through all the effort of putting something in the oven or if I want to just grab some chips and go to town on them. Therefore I have came up with an idea than all foods should have an effort level 1-5.
1 being the easiest and 5 being the hardest.
Something like snak cakes or chips would be a 1. Something to the effect of hamburger helper would be a 3, and anything that you have to make from scratch and bake, like a cake or muffins should be a 5.
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I'm not giving the ^#%#$ chips a "1" until the flippin' bag is open! |
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Otherwise, I'm bunning this. It's yet another quantification of food, and I'm all for that. |
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I have the same issues with pistachios. |
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I think you want to retain a linear scale, but you'll need to span a range larger than 1-5. For example, chocolate and crisps are a 1, microwave food is a 2, but drive-thru food is a 4-8, depending if you're already in your car. Ordering a pizza is often a 7, since humans and waiting is involved. Opening a can and heating is an 8, and cooking ranges from a 6 for hot dogs, to a 12 for stir-fry, and a 25 for anything with soaking. |
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Sort and eat has to be 12 or better. |
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Let's take this one step further for dieters and put calories used preparing the meal against calories contained in the meal. |
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I notice that fast food hole-in-the-walls, read burger joints, can't seem to print calories and prices next to each other, either on their signage or on their pamphlets. |
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Nutrient value vs. price would be a slice of life. |
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Kill, slice thinly, and eat should be 100. |
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For this to be truly useful, there should be an accompanying chart of handicapping, to take account of how tired, lazy or buggered on booze and pharmaceuticals the prospective chef may be. This handicapping could be reasonably easily implemented by means of a website Q&A session ("How many pints of Stella have you had?") but it would be handier if there were an adjustable chart (two sheets of laminated card, the front with appropriate holes on it, the rear with food suggestions) that the cook can consult before attempting anything more complex than "eating a readymade tiramisu, right out of the packet while bathed in the light of the fridge door." |
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