Perhaps the chief hassle of cooking is

… organization and timing. I’m about to try to make scrambled eggs w/ misc yummy stuff (cheese, onions, some bell pepper, etc.) + bacon + chai. But how do I order my activities so that a) everything is done roughly at the same time, and b) I’m not ruining item X by taking my attention away from it to prepare item Y?

This is an optimization problem with way too many variables.


8 Responses to “Perhaps the chief hassle of cooking is”

  1. belle lettre Says:

    Start the ones that are longest to cook, first–here, the vegetables. When they are mostly done, add the eggs. If you are putting bacon inside rather than on the side, cook that before your vegetables, drain, and crumble into your already cooking vegetables and then add eggs. Eggs take the least amount of time.

    I would cook bacon, and while it’s cooking chop my vegetables, cook my vegetables while the bacon is draining and then crumble the bacon into the cooking vegetables, beat the eggs while they all cook together, and then scramble. The whole thing will take 15 minutes, max.

  2. belle lettre Says:

    PS: I wish your comments popped out into new windows.

  3. Paul Gowder Says:

    Hah, it took me an hour and a half, but I’m special. The eggs came out quite yummy, but mostly, I suspect, because I added about five times the requisite amount of butter.

  4. Paul Gowder Says:

    So what ultimately happened:

    3 xl eggs, 1/4 cup skim milk, about 3 grinds of salt and 5 grids of pepper got beaten.

    I cooked up about 1/3 of a large union + 1 clove of garlic + about 1/3 of a yellow bell pepper in an excessive amount of butter — only for about a minute though. Then I tossed them into the beaten eggs, and quick-scrambled on high after covering the pan with an absurd amount of butter (the recipe called for a teaspoon, I put in like 2 tablespoons)

    Then I let the eggs (which turned out INCREDIBLY yummy) get cold while I tried to cook bacon. Unfortunately, none of the cookbooks say how to do that, so I burned the first round, then the second round took forever because I overcompensated by cranking the heat way down low.

    Screw up some chai and add a yummy soft persimmion, and you have a Paul-style piece of cooking.

  5. belle lettre Says:

    Sounds delish!

    I cook bacon on medium–it takes longer, but I don’t burn it, and I take it out when it starts curling and shrinking and lot looking quite burnt. I like to make a mix of crispy and chewy.

  6. Paul Gowder Says:

    I forgot to add the cheese, but I think I’m ok with that.

  7. ben wolfson Says:

    While the bacon is draining?

    No no no. You cook the bacon, remove the cooked bacon with a slotted spoon or the like, and then cook the veggies in the selfsame bacon fat. This is not healthy, but health is for the weak.

  8. Paul Gowder Says:

    I think the quantity of butter I used may have made it even less healthy, and, it follows, even less weak.

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