Thursday, September 15, 2016

GCF: Cooking Terms

 



From the GCF Archives

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GCF: Cooking Terms

Tongue: A variety of meat, rarely served because it clearly crosses
the line between a cut of beef and a piece of dead cow.

Yogurt: Semi-solid dairy product made from partially evaporated and
fermented milk. Yogurt is one of only three foods that taste exactly
the same as they sound. The other two are goulash and squid.

Recipe: A series of step-by-step instructions for preparing
ingredients you forgot to buy, in utensils you don't own, to make a
dish the dog won't eat.

Porridge: Thick oatmeal rarely found on American tables since
children were granted the right to sue their parents. The name is an
amalgamation of the words "Putrid," "hORRId," and "sluDGE."

Preheat: To turn on the heat in an oven for a period of time before
cooking a dish, so that the fingers may be burned when the food is
put in, as well as when it is removed.

Oven: Compact home incinerator used for disposing of bulky pieces of
meat and poultry.

Microwave Oven: Space-age kitchen appliance that uses the principle
of radar to locate and immediately destroy any food placed within the
cooking compartment.

Calorie: Basic measure of the amount of rationalization offered by
the average individual prior to taking a second helping of a particular food.

----------- Today's saying or thought -------------------------

When a habit begins to cost money, it is called a hobby.

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