![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lordy lordy
Mar. 6th, 2024 08:02 am
This Dogwood is Optimistic…hope it is right
Just took a walk down to the post office to mail a book to a friend. Got an easy mile in, which is a good start for the day.
Been pondering the failure of the last batch of tempeh, and to go along with that failure, I took some time to think about the resources that I have been using to figure this thing out and the development of processes like this.
First is the “vibe” of the folks out there in internet-land taking time to tell you how to do such things. I suppose I use them and that they are doing good things, but at the risk of sounding misogynistic, the smug and self-important yuppie women who are out there telling folks how to cook are really off-putting to me.
In the deep dark past, I worked in a fancy-schmancy French restaurant in Salt Lake City. I worked my way up to Tournade and worked at cooking while I was in grad school. The feeling that I get is that the yuppie women are more like the waitresses than the kitchen staff. They sort of understand the food, but they are more salesperson than someone who knows how to cook. I watch them just long enough to understand that they are waitresses telling me what is on the menu and not someone who is enmeshed into the kitchen and actually makes the stuff.
So I am going back to my roots as a scientist with this. In a sense, this is akin to the crisis of reproducibility that beleaguers science today, too many people talking out their ass in terms of "needing" to publish and getting the attention they feel is their due. Too much of this is occuring and the cutting and pasting of recipes and techniques (pure plagarism for the most part).
Nullius in verba
