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Man, you must be... OLD


Chaclon ID:018817 2008/01/17 17:43:02
You cook, you clean the car, you sit at home and eat lots and listen to music of the '60s,

I'm talking to you Nohmnohmz

Actually. . .


®Prof. NohmNohmz™ ID:017807 2008/01/17 23:49:49
I get a lot of tiem off. a perk of being the boss.
And as for music. . . nah. . . not 60's. More like late 80's till now.
I'm not that old, i'm only in my early 20's.

And i've always cooked. As well as washing the car. and doing housework. When i was in jr. high i had 2 years of community service that i spent cleaning the school (with the janitors). And when I worked offshore on crew boats and supply boats, do you know what a Jr. Deckhand does?
They sweep, mop, vaccuum, scrub, clean bathrooms, make beds, do laundry, scrub the outside of the boat, and every 15 minutes while underweigh, they check on the engineroom to make sure all te pressure valves read normal, nothing's smoking, or clanking. (Note, it's 100+ degrees F. at any given time in the gulf of mexico durring summer, and add the heat of 2 or more 3-5 ton diesel engines and 2 or more generators in a cramped space on the interior of a boat (Not your little house generators. These things look like airrplane engines). And having to mop down there as well as whipe down the parts that are supposed to shine (including the bulkheads and whatnot)


But it pays well and you get Malboros for 18 dollars a carton (tobbacco tax laws don't apply for them due to the fact that they spend most of their time on Maritime law (out in the ocean)
See, let's say you get a job in texas or louisiana working on a standard crew boat for a lowly company. You start off at 80 bucks a day after taxes, for sweeping, mopping and the like. You're on shift for 12 hours. 4 hours of cleaning in a 12 hour shift. You're on call 24 hours a day if it's needed, which it isn't 99% of the time).
you're out to sea, all expenses paid, as much as you could possibly stomach eating or drinking of just about anything you want to eat. . . no electricity bill, water bill, food bill, gas bill. . . But you -will- have to learn how to throw a rope as thick as your wrist (or thicker... I have large wrists) with a loop on the end for 15 feet at times and make a dead ringer on the bit to tie the boat off to a platform. When nylon rope like that gets wet it weighs 8 pounds per foot. Also you'll have to learn the proper way to wrap the rope arround the boat's bit and do it -fast-.

Supply boats (what i spent most time on) are a little different, and generally pay a little more.

Crew boats are to retrieve and transport oil platform personel to and from shore.

Supply boats load boxes of groceries, oil drums, garbage bins, Empty grocery boxes, and an onboard tank of fresh water. The tanks must be refilled at every oppurtunity, and you tend to get hit in the head a lot with the crane unless you know how to evade it without breaking your ankles. they -must- wear hardhats and proper ppe (personel protection equipment) such as a lifejacket, steeltoe shoes or boots, and the like. However they spend most of the time underweigh, or tied off and waiting. The previous duties still apply however.

Want to make cleaning chores easier? Go work on a boat for a few months. then nothing will seem like a chore.There are no such words as (I don't do windows) or (that's not in my job description)
If you get really good at it, then the captains might let you drive the boat sometimes. Their GPS and computerized navigation systems are badass, and with sonar, you don't even need the windows in the pilot house. They also mostly come standard with satelite radio and a satelite phone (but the phone costs an arm and a leg to use).
Ahem. all the comforts of home, unless you're hauling old pipe from a platform. Barnicals smell horrible and the stink gets everywhere.


I've digressed again, haven't I.
I'm not old.
Just well traveled and financially secure.

Re: Actually. . .


®Prof. NohmNohmz™ ID:017807 2008/01/18 00:07:41
I've always had an uncanny knack for cooking. i think it's genetic, for my great grandparrents were all excelent cooks, my grandparrents are all great cooks, my parrents arent all that good, but it can skip a generation i guess.

I could taste somethign and thell you every ingredient in it (like steak sauce)

without looking at the back of it, right off the top of my head. Worshteshire sauce (anchovies, molasses, vinegar and whatnot) tomato puree and i'd imagine the pulpy texture is something like dried fruit paste. probably raisin. water, sweeteners (could be corn syrup, could be molasses)
And that's off the top of my head.
My sense of taste is overdeveloped methinks, but it's always been so.
The other side of that, is an ability to visualize, or rather knowing what spices taste like what, and how they'd taste combined with your food and the other spices.

For example, Teragon Bayleaves, Thyme and chicken go well together, but that's not something you'd see in a normal cookbook. Making a spice rub and rubbing it on the chicken and letting it set overnight in a fridge then removing the bayleaves (because they're not really that tasty after being cooked and then trying to eat the leaf itself) although oddly, when raw and fresh, they compliment a green salad with romain and other leafy greens without fail (except mustard greens, which are more hearty and pungeant than something like lettuce (the heft of cabbage and a one of a kind earthiness).

Greens are better off cooked untill tender with a salted meat of some kind (salt pork, ham or bacon are quite palletable with them). Overcooking mustard greens, turnip greens, and that particular kind of greens (including spinach) results in the release of nutrients and some quite foul gasses. (mustard gas for one)
though not in lethal doses, but enough to stink the place up.

Again I digress.

. . . It's not hard to be a good cook.

I started with Trial and Error.


®Prof. NohmNohmz™ ID:017807 2008/01/18 00:09:52
Sometimes the best way is to burn a few things, or undercook a few things in order to gain cooking experience.

I've eaten a few burnt things, and have discarded a few undercooked things as well.

The next best thing is just get a cookbook, or watch food network or something.

Cooking can be quite fun


®Prof. NohmNohmz™ ID:017807 2008/01/18 00:11:53
To create a tasty dish from scratch and observe how people enjoy it is a gratifying experience alltogether.

And the best compliments are the ones you give yourself after you realise (holy shit. . . I cooked that. . . wow. Damn that's tasty.)

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