Saturday, August 4, 2012

Simple recipes for famous blogs

Apparently, there are blogs about things like simple recipes, motherhood, I don't know what else. Making LED powered endoscopes... and all of them get thousands of hits per day.

This blog, however, is different. It lurks in a tiny back room of the Internet lit by a 4 watt bulb (usually turned off ), in a box in the back of the closet behind the fake flowers from the Easter party and a forgotten case of one dollar wine given for Christmas by a now distant friend, covered with cat hair, dust and spider tracks.

Someone told me about the guy who makes enough money on a simple recipe blog to travel around the world. The author probably even built a McMansion with a huge kitchen, all from doing a blog.

I'm not even sure what a simple recipe is. Is it something that highlights a main ingredient of excellent quality, only adding things to showcase its flavor? Maybe it's something that comes from simple cans of simple things (simple as long as nobody reads the ingredients on the cans). Things that can sit on the shelf for years until called into action, simply. Then, there are all kinds of "simple"mixes. They tend to have more ingredients than something you'd do yourself in almost the same time, but there seems to be a common belief that mixes are simple.

Some recipes are intrinsically simple: grilled oysters, roast chicken, fried eggs... Others are not. Of those, some seem simple but aren't and others are complicated no matter how you look at them.

This blog is about the experience of attending chef training. Apparently, it's just not as fascinating as a simple recipe like 1/2 can of tomato paste, a dash of dried oregano, a bit of basil, some garlic powder, dehydrated onions, 1/2 a can of chicken or beef stock, salt and pepper poured over microwaved pasta. That's just not what chef's school is about. We'd say fresh, fully ripe San Marzano variety tomatoes, fresh basil, dried oregano, sautéed onion, minced garlic, salt and pepper. We might even make the pasta from scratch, too. So, which do you think would taste better? If I were really being simple, and had a corporate sponsor, I'd just tell everyone to microwave brand X Italian Pasta Sauce and never mind that stuff lining the can might be carcinogenic.

As to that endoscope... I'm thinking it uses actuators, multiple CCDs for stereo imaging (CCDs outside the tube) and yes, LEDs for light. Make the thing thinner, easier and faster to use than what's out there now. It would all be in one tube, and additional instruments for biopsies, etc. would run up it if needed via micromotors. If anyone answers, I'll draw a picture. Although I have to admit that I don't know much about the things other than what I could find on the net.

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