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Cooking for Engineers

michael posted about 10 years ago | from the fold-spindle-mutilate dept.

It's funny.  Laugh. 432

gbjbaanb writes "It's not often I post about a website, but this one is different. It is Cooking For Engineers. No big deal, you'd think - a web site about recipes and cooking. But go look at how he's presented it. Most recipes are designed for women, and their funny way of looking at the world. These are very different and instantly understandable for tech geeks like us. Oh yes, although he's been affected by firefox, he blames Microsoft. :)"

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Poor guy... (5, Funny)

ack154 (591432) | about 10 years ago | (#10218343)

Kind of ironic that todays post was about traffic:
All I can say now is: WOW!

On Wednesday, my readership started to increase from 20-40 hits per day to over 150 hits. I was starting to approach 1000 total hits and was pretty excited about that, when on Thursday I received almost 2000 hits. Right now, (a little past 2:30pm Pacific Daylight Savings Time) I have received almost 6000 hits for Friday.

Yesterday, with less than 2000 hits I exceeded by bandwidth traffic limitations for the MONTH. Thursday's transfers were in excess of 1 GB. I immediately upgraded the service from's free service to the highest tiered pay service, but that only gives me 20 GB per month. So, I'm in a bit of a pickle. I'm guessing the 20 GB will last only through the weekend.

So, I need suggestions on low cost HIGH traffic (I guess I'll need about 10 GB per day) servers that I can move my website to. I don't need too much space (100 MB will last a long time) because the site is currently only 8 MB.

As a warning this website might go down, but I'll do everything I can to keep it up and running.

I'm also thinking about putting up a paypal donation thing, but that isn't going to help unless I can find a host that will be able to allow enough monthly traffic for the website to survive.

You can post comments here or e-mail me at
Poor guy... already having bandwidth troubles and then someone slashdots him...

Re:Poor guy... (2, Insightful)

dschl (57168) | about 10 years ago | (#10218414)

Yeah, now's the time to indulge in complaining about /. "editors" not even bothering to look at the sites they post. Either Michael is stupid, or he is a heartless bast**d. Or both.

Hope the site is still up in a month, and that I'll still remember to look at it by then.

Happy 9/11 From The GNAA (-1, Flamebait)

Anonymous Coward | about 10 years ago | (#10218345)

Happy 9/11 From The GNAA
Zeikfried - Gnaa, Nigeria

We at the GNAA [] (Gay Nigger Association of America) would like to wish you seasons greetings on this most glorious day.

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Without the glorious genocidal activites [] of hooknosed Jews, the gulliblity of pinko Slashbots soaking up whatever Michael Moore shits out, the whining of eurotrash clinging to the tattered remnants of Socialism, and of course, without the poorly washed Muslims who, as we speak, continue their holy and righteous Jihad against the evils of the Israeli Bus Service. Without these people, without you people, our jobs would be so much more taxing, and far less rewarding.

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Happy Holidays!
From The Gay Nigger Association of America []

About WTC

The World Trade Center (WTC) was built in the 1960's by well-known drug-addicted architect Guy Niguere. On massive levels of barbiturates at the time, Niguere made many mistakes in the design of the building, both structurally and stylistically. This led to the towers easy destruction by the Israeli.

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Talk to one of the ops or any of the other members in the channel to sign up today! Upon submitting your application, you will be required to submit links to your successful First Post, and you will be tested on your knowledge of GAYNIGGERS FROM OUTER SPACE.

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| ______________________________________._a,____ | Press contact:
| _______a_._______a_______aj#0s_____aWY!400.___ | Gary Niger
| __ad#7!!*P____a.d#0a____#!-_#0i___.#!__W#0#___ | [mailto]
| _j#'_.00#,___4#dP_"#,__j#,__0#Wi___*00P!_"#L,_ | GNAA Corporate Headquarters
| _"#ga#9!01___"#01__40,_"4Lj#!_4#g_________"01_ | 143 Rolloffle Avenue
| ________"#,___*@`__-N#____`___-!^_____________ | Tarzana, California 91356
| _________#1__________?________________________ |
| _________j1___________________________________ | All other inquiries:
| ____a,___jk_GAY_NIGGER_ASSOCIATION_OF_AMERICA_ | Enid Indian
| ____!4yaa#l___________________________________ | [mailto]
| ______-"!^____________________________________ | GNAA World Headquarters
` _______________________________________________' 160-0023 Japan Tokyo-to Shinjuku-ku Nishi-Shinjuku 3-20-2

Copyright (c) 2003-2004 Gay Nigger Association of America []

Re:Happy 9/11 From The GNAA (-1, Troll)

rpj1288 (698823) | about 10 years ago | (#10218555)

Karma be damned. GO TO FUCKING HELL, you insesntive asshole.

Re:Happy 9/11 From The GNAA (-1, Troll)

Anonymous Coward | about 10 years ago | (#10218635)

Screw you, fucking Jew supporter!

MOD PARENT DOWN (-1, Offtopic)

Anonymous Coward | about 10 years ago | (#10218640)

I find his profanities to be both offensive and unprofessional.

Re:Happy 9/11 From The GNAA (-1, Offtopic)

Anonymous Coward | about 10 years ago | (#10218645)

If only people didn't take things so seriously, maybe the world would be a better place.

Re:Happy 9/11 From The GNAA (1, Troll)

CmdrGoatse (800104) | about 10 years ago | (#10218660)

Dont be a hater, for every person you hate a terrorist gets his wings

Re:Happy 9/11 From The GNAA (1)

Demented_D (795312) | about 10 years ago | (#10218670)

How can you say such things?
What are you, some kind of jew?

Basic idea (2, Informative)

Humba (112745) | about 10 years ago | (#10218347)

Assuming he's about to exceed his bandwidth quota (a story about his quota was the first
post on the blog), the basic idea here is a the ingredients shown in an html table with the
directions to whisk/boil/mash/etc in merged columns to the right of the ingredient column.

Google cache shows the idea for his BBQ sauce recipe. []


Re:Basic idea (2, Insightful)

spitzak (4019) | about 10 years ago | (#10218642)

Tables look pretty good in an old Konqueror. I can see where he wants the vertical text, but to be honest I think the horizontal version I got is more readable.

Another book previously mentioned on /. (3, Interesting)

Anonymous Coward | about 10 years ago | (#10218348)

Also read: The Science of Cooking by Peter Barham

Charts (5, Informative)

keiferb (267153) | about 10 years ago | (#10218353)

Those charts are genious.

I can't count the number of times I've gotten lost following a recipe in a real cook book, but these things take a lot less time to read, and look like they'd be a lot easier to follow throughout the process.

Plus, they're a lot more compact than a written-out recipe. That means I can fit more of them in my recipe bo...

aw, who am I kidding?

Re:Charts (3, Funny)

Anonymous Monkey (795756) | about 10 years ago | (#10218404)

As a food geek, I'm impresed. If more recepis were written out like that I know more people who would relise that they didn't need to be slaves to processed food.....your right, who am I kidding?

Re:Charts (4, Insightful)

AchilleTalon (540925) | about 10 years ago | (#10218411)

Well, seems engineers are easy to impress. And these pizza eaters just don't know cooking is an art, not a science. So, even if you have a good structure to support the ingredients, turning it into a real chef d'oeuvre need more than finite element analysis.

I'd rather than like to see a cooking book from a chemist. These guys knows the difference between concrete and whipped cream.

Re:Charts (3, Interesting)

dschl (57168) | about 10 years ago | (#10218516)

There are a couple out there. I got one for Christmas a few years back, called CookWise [] by Shrley O. Corriher. I haven't used it much (I tend to use Extending the Table [] more often). Most of CookWise is about the how and why - the science behind cooking.

Re:Charts (0)

Anonymous Coward | about 10 years ago | (#10218535)

Those charts are jeenyus.

Re:Charts (2, Insightful)

pepsee (6891) | about 10 years ago | (#10218632)

It is puzzling why most recipe books don't use a hierarchical format for the ingredients. I often recopy recipes into a structured format so I can maintain mise en place.

If you want to make Chinese food, try getting some of the recipe books by Weichuan, the Taiwanese food company. I have one of their books from the 1980s or so, which uses a nice format of grouping ingredients.

Alton Brown... Is that you? (5, Funny)

Anonymous Coward | about 10 years ago | (#10218354)

I thought there was already a Patron Saint chef of geeks... Alton Brown!

Re:Alton Brown... Is that you? (3)

junkh3ap (648413) | about 10 years ago | (#10218550)

OH man, are you on the money. Alton r0xx0rs!!

FP (-1, Offtopic)

Anonymous Coward | about 10 years ago | (#10218358)


XML (4, Interesting)

TedTschopp (244839) | about 10 years ago | (#10218362)

How about creating an XML namespace for this format...

That could be fun....

Ted Tschopp

Re:XML (5, Informative)

bunnyman (121652) | about 10 years ago | (#10218578)

Already beendone. []

Oh Christ. (-1, Troll)

BJH (11355) | about 10 years ago | (#10218378)

Most recipes are designed for women, and their funny way of looking at the world. These are very different and instantly understandable for tech geeks like us.

OK, I'm not going to bother reading the comments any further, because with an intro like that the discussion is going to take approximately 300 microseconds to implode into a "Oh, so women can't be geeks?" + "Huh, huh, he said 'women'" flamefest.

Re:Oh Christ. (-1, Troll)

Anonymous Coward | about 10 years ago | (#10218393)

Actually, you were the first one. Congratulations on being a closeted sexist asshat.

Chart Idea Awesome (4, Interesting)

MagicDude (727944) | about 10 years ago | (#10218380)

That's a great way of presenting all the steps in the process. Whenever I cook, I always assume that the long step is always the last one (Bake for 90 minutes, simmer for 30 minutes, etc). I've had to order out for chineese many times when trying new receipies because step 4 of 12 is something like "Marinate for 29 hours", and you know, I didn't really bother to read past the list of ingredients. I just figure that if I don't have to shop for it, I can cook it that day.

Re:Chart Idea Awesome (5, Informative)

rgmoore (133276) | about 10 years ago | (#10218560)

Perhaps you should learn a lesson from this: read everything before you do anything. It isn't necessarily just a question how long the recipie takes, either. Sometimes a recipie will call for a tool or pan that you don't have and can't improvise easily. Sometimes you'll have to time things so that two subcomponents of a recipie come are finished at the same time. Just remember that you should know the whole recipie before starting and you'll save yourself a world of grief.

My favorite engineer recipe. (5, Funny)

Daleks (226923) | about 10 years ago | (#10218381)

1. Find a woman who can tolerate you.
2. Enter the kitchen with her.
3. Do whatever she says.

Actually, if you leave out step 2 the other steps nearly always apply.

Re:My favorite engineer recipe. (1)

Thing I am (761900) | about 10 years ago | (#10218405)

I picked #1 and she does all the cooking. I do the dishes like a good boy.

Re:My favorite engineer recipe. (0)

Anonymous Coward | about 10 years ago | (#10218441)

4. Sell her ass out on the street!!!
5. Profit!!!

Re:My favorite engineer recipe. (5, Interesting)

kfg (145172) | about 10 years ago | (#10218506)

3. Do whatever she says.

Mine always says, "Feed me."

I'm a much better cook than she is. That's ok, she's a much better welder. These are modern times. I make the Pad Thai, she makes the locomotives. It works for us.

I read recipies, but I don't "follow" them. I read them to get ideas, just as I use engineering manuals to get ideas, not find solutions. The books never have the questions I'm working on in them. When we ride on trains she'd be happier knowing I had designed it, I'd be happier knowing she'd built it. We don't ride trains much. We know too much.

The trick is to learn your ingredients and processes, then whatever you happen to have in the house (and/or lawn. Dandelions, purslane, violets, clover, day lilies, chicory, all wonderful foodstuffs) becomes your "recipie."

Recipies are great for the beginner or casual cook, but the idea really is to go beyond them, to use them as lab practicums to understand what you're doing and why.

Recipies are rarely presented this way though. Read James Beard's Theory and Practice of Good Cooking. It's full of recipies, but they're all there to illustrate a point, much as a good engineering manual.


Re:My favorite engineer recipe. (3, Insightful)

Coupons (793098) | about 10 years ago | (#10218520)

Steps 2 and 3 look easy enough.
I've been working on step 1 for 35 years without much success.
Perhaps it could be factored into a. b. c. ...

Re:My favorite engineer recipe. (-1, Flamebait)

Anonymous Coward | about 10 years ago | (#10218606)

1. Find a woman who can tolerate you.
2. Enter her.
3. Cum on her face.
4. Slap her ass and tell her to make dinner.

You forgot... (0, Redundant)

cammoblammo (774120) | about 10 years ago | (#10218694)

4. ?????????
5. Profit!

Tiramisu: "whisk to stiff peaks," (4, Funny)

Anonymous Coward | about 10 years ago | (#10218387)

"layer and spread twice." I don't know whether to be hungry or horny!


New Windows Security Flaw (-1, Troll)

Anonymous Coward | about 10 years ago | (#10218388)

A new critical flaw [] found in Windows allows hacker to root your system if you simply *VIEW* a corrupted image in the browser. Man, that is sad. I feel better about running Linux every day... This stuff never happens to Open-Source software. Thanks Bill!

Sorry, I don't see what's so special (2, Insightful)

winkydink (650484) | about 10 years ago | (#10218397)

In a standard recipe, ingredients are listed in the order in which you use them. I don't see what's so peculiar about that that makes it "womanly"

If you look at the whole recipes on his site, there's still your normail, detailed instructions. I guess it's nice having a quick synopsis at-a-glance, but I'm going to carefully read the entire recipe if it's new to me before I even begin mis en place

This is especially true with baking which is much more akin to chemistry than, say, tomato sauce.

Re:Sorry, I don't see what's so special (3, Insightful)

kfg (145172) | about 10 years ago | (#10218616)

To understand the modern recipie you have understand it's history and just what it is it's trying to tell you.

The recipie as we know it comes to us from the French school of cooking. The French follow the practice of preparing all of the ingredients first and then applying process to them.

So the list of ingredients isn't simply a list, it's a list of things to do.

Chop some foo, put it in a bowl. Now take these spices, put them all in another bowl. Dice some bar, put it in a third bowl.

Now apply process 1 to bowl 1, etc.

It's perfectly concise and understandable once you understand the meta instructions.

Frankly I find those diagrams nearly unreadable and representative of what's wrong with most engineering manuals, but then I was raised by women.



cammoblammo (774120) | about 10 years ago | (#10218708)

I can't go on any further.

Unless you Americans have been doing something (else) strange to the English language, the word is spelt 'recipe,' not 'recipie.'

Of course, it may be the non-Americans committing this travesty, so I'll stop before I get flamed back.

Re:Sorry, I don't see what's so special (2, Informative)

pepsee (6891) | about 10 years ago | (#10218690)

It's funny you mention both baking and tomato sauce.

Baking usually requires two mixtures, one of "wet" ingredients and one of "dry" ingredients. Hierarchical instructions would be very useful in this case. Also, some people might not realize that sugar is a "wet" ingredients, so it's nice to have these borders clearly delineated.

Tomato sauce is plenty chemistry. Try cooking some in an iron pot and see what happens.

It's a forgery (4, Insightful)

nutshell42 (557890) | about 10 years ago | (#10218400)

no self-respecting engineer would use Imperial instead of metric

Re:It's a forgery (4, Funny)

El (94934) | about 10 years ago | (#10218454)

Yeah, but where do I find an oven that's calibrated in degrees Kelvin?

Re:It's a forgery (5, Funny)

base3 (539820) | about 10 years ago | (#10218503)

<nerd>It's just "Kelvin," not "degrees Kelvin," damn it :).</nerd>

Re:It's a forgery (1)

Quo_R (734198) | about 10 years ago | (#10218659)

In my kitchen..

Re:It's a forgery (2, Interesting)

irokitt (663593) | about 10 years ago | (#10218477)

Alright, I'll bite. I'm American, and I hate the Imperial system, and use metric whenever I can. But I got sick of all of my friends asking me to convert things to Imperial, so when talking to other people I just try to make the leap.

If this guy had used metric, every US reader would have either left his site right away or e-mailed him to complain about it.

To make matters worse, you wouldn't believe how hard it can sometimes be to find metric measuring cups in America!

Re:It's a forgery (0)

Anonymous Coward | about 10 years ago | (#10218540)


x degrees F (y degrees C) [z K]

Re:It's a forgery (1)

mark-t (151149) | about 10 years ago | (#10218562)

But I got sick of all of my friends asking me to convert things to Imperial
At this point you should have just politely told your friends that google contains a wonderful unit conversion facility that is sure to meet their needs.

And either they will be quite contented of having to use a unit conversion utility, learn how to convert between imperial and metric in their head, start actually thinking in metric themselves for a change, or stop trying to talk to you altogether. No matter what the result, your problem is solved.

Re:It's a forgery (0)

Anonymous Coward | about 10 years ago | (#10218639)

"you wouldn't believe how hard it can sometimes be to find metric measuring cups in America"

R U serios?

U cannot be serios?

You mean that manufacturers in the US cannot be bothered to add the metric measurements onto the measuring jug? To include a metric scale on the weighing scales? Honestly?

Also America doesn't use Imperial. It uses "English" which isn't English at all, because we use Imperial. An Imperial Gallon/Pint is certainly very different from a US Gallon/Pint.

Re:It's a forgery (3, Funny)

frantzdb (22281) | about 10 years ago | (#10218572)

Bah! Unlike scientists, engineers are bilingual. Just remember, there are about 0.1554slugs of flour in a five-pound bag.

Re:It's a forgery (1)

rokzy (687636) | about 10 years ago | (#10218624)

real scientists don't use units. everything is put into dimensionless form.

most don't bother with constants either. if you're a particle physicist or relativitic quantum mechanic you use the speed of light = 1 and Planck's constant = 1. everything else follows.

SI units are for... well, we call them "norms" :-)

Re:It's a forgery (3, Insightful)

Moofie (22272) | about 10 years ago | (#10218646)

Any self-respecting engineer would be comfortable using either system.

Obviously he doesn't know the /. effect (1)

nightznoe (626458) | about 10 years ago | (#10218401)

Or else he could explain the sudden increase in web hits...maybe someone should tell him (or for that matter he's hosting company) before the servers melt...

I thought this was cooking for engineers.... (5, Insightful)

stangbat (690193) | about 10 years ago | (#10218406)

At least it is in my home: How to Brew [] .

goatse (-1, Offtopic)

Anonymous Coward | about 10 years ago | (#10218416) []

Re:goatse (-1, Offtopic)

Anonymous Coward | about 10 years ago | (#10218432)


Re:goatse (-1, Offtopic)

Anonymous Coward | about 10 years ago | (#10218671)

The parent may have been offtopic, but it was funny, too :)

YeeeEEEs! (1)

Conspiracy_Of_Doves (236787) | about 10 years ago | (#10218418)

THAT is how recipies need to be laid out, with those kinds of charts. SO much frickin' easier to understand.

What is a cup? (5, Funny)

hattig (47930) | about 10 years ago | (#10218421)

Come on ... "cooking for engineers" ... use Metric for chrissakes.

I once read a recipe : "1 cup banana" ... no kidding.

Americans ...

Re:What is a cup? (1)

El Puerco Loco (31491) | about 10 years ago | (#10218696)

Compatability with standard U.S. cooking equipment requires measurments to be in English units. Our measuring devices are all marked in gallons, quarts, pints, cups, ounces, tablespoons, teaspoons and such, and our stoves and ovens in degrees Fahrenheit. Competent engineers outside of the U.S. should have little trouble converting to metric units.

Finally! (1)

Raseri (812266) | about 10 years ago | (#10218423)

Now we can eat something other than pizza!

While this is a very geek-friendly format for recipes, most of us with any interest at all in cooking have already learned how to read and follow "normal" recipes, and those with no interest in cooking aren't likely to start just because of an interesting format.

I agree! (4, Insightful)

jon_c (100593) | about 10 years ago | (#10218437)

As am amateur cook and professional engineer I was very impressed with the layout. I can not tell you how many times I have misread a recipe because I skimmed the English looking for the next step. Last week I skipped 3 hours of a second rise on a bread I already spent 18 hours on, if only I had not missed that step! This layout is simply brilliant, ingredients on the Y, steps/time on the X. It couldn't be more strait forward. Now we just need to get EVERYONE doing this!

Cooking v1.0 for nerds (5, Funny)

GillBates0 (664202) | about 10 years ago | (#10218439)

1. Goto store
2. Insert 12, eggs, cart
3. Insert 1lb, butter, cart
4. Mov $5.00, wallet, store_clerk
5. Goto home
6. Mov pan, grill
7. heating = 05
8. Mov 1oz, butter, pan
9. Mov 2, eggs, pan
10. sleep (1000)
11. Mov product, oral_cavity
12. end

Re:Cooking v1.0 for nerds (1, Insightful)

Anonymous Coward | about 10 years ago | (#10218492)

If that's an Intel chip, it should be:

11. MOV oral_cavity, product


Re:Cooking v1.0 for nerds (2, Informative)

andreyw (798182) | about 10 years ago | (#10218720)

Thats if you are using Intel syntax, bud. If you use AT&T style.. well.. then. That and most processors don't have memory to memory mov ops.

Re:Cooking v1.0 for nerds (1)

TykeClone (668449) | about 10 years ago | (#10218511)

Isn't it better practice to use subroutines instead of goto statements?

Re:Cooking v1.0 for nerds (1)

kfg (145172) | about 10 years ago | (#10218541)

13. Goto bathroom
14. Goto 1


Re:Cooking v1.0 for nerds (1)

Bryan_W (649785) | about 10 years ago | (#10218583)

Something tells me that by not using a buffer for product, you're going to get burned. And I'm not talking about buffer overflows. :)

Coral P2P distributed Mirror (4, Informative)

TheMysteriousFuture (707972) | about 10 years ago | (#10218447)

Here's the Coral P2P Webcache [] of the Main page [] and a example recipe []

Note: Cache includes images (vs google link posted above).

PS: somebody [] wrote a javascript bookmarklet [] that'll take you to the coral cache of the page you are on. There's also a offical Coralize plugin for Mozilla []

poor guy... (0)

Anonymous Coward | about 10 years ago | (#10218449)

...apparently isnt aware he is slashdotted....

Perhaps a better approach (4, Interesting)

lakeland (218447) | about 10 years ago | (#10218462)

I found the layout of the recipe very nice, but it just doesn't scale if the steps are particularly complex -- look at how creme brulee was described if you don't believe me. However, something very similar that does scale is the latex style cooking by Axel Reichert (CTAN link: ib/cooking/ [] )

The essential difference is that instead of nesting columns, Axel's style uses only two columns which enables the second column to be very large if necessary. Though I've got to admit that for simple recipies, the cooking for engineer's site looks very good.

PS: Cooking is a great way to unwind after spending all day coding, especially if you don't mind the meal taking a few hours (and glasses of wine) to prepare...

Re:Perhaps a better approach (2, Informative)

Eloquence (144160) | about 10 years ago | (#10218688)

And for those who wonder what that looks like, here's [] a PDF generated from the above style.

I like it :) (1)

shish (588640) | about 10 years ago | (#10218472)

Apart from "very nice" I can't think of much to say, so I'll just make a convenient nyud link [] - The guy's used up his month's traffic in one weekend, so he'd probably appreciate some mirroring :)

More sites about cooking and geeks.... (2, Informative)

MsGeek (162936) | about 10 years ago | (#10218475) []

Very good site...very geeky guy...very kewl recipes.

How about Open Source Cookbook (2, Informative)

anandpur (303114) | about 10 years ago | (#10218479)

Open Source Cookbook []

Wikimeda Cookbook (2, Interesting)

mnemonic_ (164550) | about 10 years ago | (#10218558)

Also try Wikimedia Cookbook [] . Try the Lembas Bread [] recipe.

Here's Mine (4, Funny)

superid (46543) | about 10 years ago | (#10218485)

"Microwave Until Hot"

yep, and I'm an engineer too

Phewww!! (5, Funny)

ImTwoSlick (723185) | about 10 years ago | (#10218488)

For a second there, I thought the title said:

Cooking Foreigners

Needs more salt.

Re:Phewww!! (0)

Anonymous Coward | about 10 years ago | (#10218586)

You must have blown the dust off the cookbook cover.
If you do it again it reads:

"Cooking With Foreign Beers"

Re:Phewww!! (1)

Rick Zeman (15628) | about 10 years ago | (#10218714)

Cooking Foreigners

"'To Serve Man'..It's a cookbook!!!

That's what your line reminded me of. :-)

I have a better idea! (1)

twenty-exty-six (772817) | about 10 years ago | (#10218494)

Better plan for engineers: Stick to your computer and order a pizza!

Recipies designed for women? (1)

SetupWeasel (54062) | about 10 years ago | (#10218523)

I didn't know men were illiterate.

Re:Recipies designed for women? (0)

Anonymous Coward | about 10 years ago | (#10218621)

Ya... I was kind of surprised too. I'm a guy and I consider myself a great cook. I guess it runs in the family because my dad is a great cook and my mom isn't. Cooking is so simple, I don't see how hard it is to follow a simple recipe. I think it's mainly the (wrong) notion that women do all the cooking and men don't, which is far from the truth.

And people wonder... (2, Insightful)

rampant mac (561036) | about 10 years ago | (#10218532)

"But go look at how he's presented it. Most recipes are designed for women, and their funny way of looking at the world."

"Designed for women and their funny way of looking at the world." I, honestly, can not even think of something remotely humorous to respond to this post. People wonder why we can't get laid? This statement effectively sets us back to the Stone Ages. Cro-Magna Phi Epsilon, represent!

It ain't so funny when you consider the thing you want the most, their uterus, falls under the "funny way of looking at the things" category.

Re:And people wonder... (1)

Compuser (14899) | about 10 years ago | (#10218633)

You want their uterus? I can'r quite decide if you
are hung like a horse (literally) or maybe you are
a cannibal.

FYI, uterus (aka the womb) is quite far away from
the relevant parts.

Re:And people wonder... (0)

Anonymous Coward | about 10 years ago | (#10218665)

the thing you want the most, their uterus

Actually, just the entrance to the uterus, not the whole thing.

Well, maybe...

Re:And people wonder... (2, Interesting)

Moofie (22272) | about 10 years ago | (#10218705)

What you mean "we", white man? My ability to prepare cheesecake has gotten me laid more times than my ability to analyze a free body diagram.

I totally agree that the article header is pretty offensive, though. I've been a cook longer than I've been an engineer, and I wouldn't trust an engineer that can't follow a simple recipe.

Hmm... (2, Funny)

ral315 (741081) | about 10 years ago | (#10218539)

What's a woman?

what, no chutney? (0)

Anonymous Coward | about 10 years ago | (#10218548)

everybody knows the jobs got export to india, so how bout they export their food to me! yum!!!

The secret to getting a story posted on /. (5, Funny)

bunnyman (121652) | about 10 years ago | (#10218549)

1) Point out that IE is not standards compliant.
2) Submit story.
3) Allow web server to bake until golden brown.
4) Enjoy!

Huh? (4, Insightful)

AdamHaun (43173) | about 10 years ago | (#10218569)

The linked site actually gives a pretty cool way of doing recipes. This comment, however:

Most recipes are designed for women, and their funny way of looking at the world

Is completely uncalled for. What part of

Name of Food



is in any way some sort of "funny way of looking at the world"? It's not like there aren't plenty of male cooks, either. Way to be sexist, Slashdot.

Re:Huh? (1)

Moofie (22272) | about 10 years ago | (#10218676)

Agreed. I have both a penis, and a really impressive repertoire of culinary mojo.

I wouldn't trust an engineer that can't come up with a decent batch of chocolate chip cookies that did not start life in a plastic tube.

Re:Huh? (2, Insightful)

sahrss (565657) | about 10 years ago | (#10218713)

Way to overreact. I read that as he was just poking fun :)

art not science (1, Insightful)

Anonymous Coward | about 10 years ago | (#10218590)

cooking is an art not a science.

Weighing (3, Insightful)

Quill_28 (553921) | about 10 years ago | (#10218605)

Engineers should be weighing their ingredients.

Not measuring by volume.

Especialy with dry good(flour, etc)

Re:Weighing (1)

gibbdog (551209) | about 10 years ago | (#10218719)

Actually, wouldn't massing their ingredients be a better choice?

Great going! (-1, Flamebait)

Anonymous Coward | about 10 years ago | (#10218626)

I love this slashdot story. Not only does it insinuate that women have a messed up way of looking at the world (they do). But it also suggests that a woman's way of looking at the world disqualifies her from thinking like an engineer (it does).

Re:Great going! (0, Flamebait)

mocular (635667) | about 10 years ago | (#10218704)

How wise to post as AC. But, it does kinda make you a pussy.

Are you afraid your mom will see what you wrote?


chemistry for the cook (3, Informative)

bigenchilada (257160) | about 10 years ago | (#10218653)

Harold McGee's "On Food and Cooking: The Science and Lore of Cooking" is 704 pages of microbiology, chemistry, history and how-tos. 843285/qid=1094868483/sr=1-1/ref=sr_1_1/103-447084 1-5835037?v=glance&s=books [] Great read, lots of science and if you cook, makes some mysteries of the kitchen less mysterious.
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