Ignis Scientia (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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fandomhigh2025-01-13 08:27 am
chef_chocobro) wrote in fandomhigh2025-01-13 08:27 am
Entry tags:
Modern Kitchen Basic; Monday, First Period [01/13].
Ignis sighed a little, as the class gathered in the danger shop as requested for this week, and pushed his glasses slightly more up his nose before beginning with today's lesson.
"You may be wondering," he said, doing a poor job of ignoring the gentle, grinning whurr, whurr sound that was repeating in his head as he launched the class, with a wide variety of boxy contraptions and packaged goods on the counter before him, "why we are meeting in the danger shop today, and the answer to that query would be that I find it far more effective to learn through experience. One can tell something time and time again not to do something, but it's only when they can understand firsthand why not that the importance truly sets in. Today, that lesson sets in with microwaves and the importance of knowing its limitations and what might happen when one attempts to cook something for too long or something that should absolutely not be cooked within one without having to deal with those consequences outside of a simulations.
"So," he continued, barely holding back another one of those sighs, and reminding himself that, like a Band-Aid, it was best to just rip it off and get it over with, "we are going to discuss and learn more about this piece of modern kitchen equipment that has become, unfortunately, in my personal opinion, just as ubiquitous as the ovens and stoves we discussed in the last lesson, and then hopefully, we will rarely speak of it again. I will not deny that it has a certain place for convenience and, occasionally, it can be a useful tool, but, overall, there are very few things it can contribute to the kitchen conversation besides its convenience.
"We will learn all about what a microwave is, how they work, as well as experimenting with different foods as cooked in a microwave as opposed to other means, trying a few convenience, microwave-friendly foods, as well as experimenting with the perils of putting certain materials like metal, plastic, or styrofoam and why it is a bad idea.
"Of course, I will acknowledge my bias in the fact that microwaving in general is a bad idea, but, yes, it is an important part of a modern kitchen and the ease and convenience is undeniable. After all, having a microwaved meal is still far superior to having no meal at all and sometimes it can be the right fit for a busy schedule or a lack of skills otherwise.
"With that, then," he nodded, "let us begin..."
"You may be wondering," he said, doing a poor job of ignoring the gentle, grinning whurr, whurr sound that was repeating in his head as he launched the class, with a wide variety of boxy contraptions and packaged goods on the counter before him, "why we are meeting in the danger shop today, and the answer to that query would be that I find it far more effective to learn through experience. One can tell something time and time again not to do something, but it's only when they can understand firsthand why not that the importance truly sets in. Today, that lesson sets in with microwaves and the importance of knowing its limitations and what might happen when one attempts to cook something for too long or something that should absolutely not be cooked within one without having to deal with those consequences outside of a simulations.
"So," he continued, barely holding back another one of those sighs, and reminding himself that, like a Band-Aid, it was best to just rip it off and get it over with, "we are going to discuss and learn more about this piece of modern kitchen equipment that has become, unfortunately, in my personal opinion, just as ubiquitous as the ovens and stoves we discussed in the last lesson, and then hopefully, we will rarely speak of it again. I will not deny that it has a certain place for convenience and, occasionally, it can be a useful tool, but, overall, there are very few things it can contribute to the kitchen conversation besides its convenience.
"We will learn all about what a microwave is, how they work, as well as experimenting with different foods as cooked in a microwave as opposed to other means, trying a few convenience, microwave-friendly foods, as well as experimenting with the perils of putting certain materials like metal, plastic, or styrofoam and why it is a bad idea.
"Of course, I will acknowledge my bias in the fact that microwaving in general is a bad idea, but, yes, it is an important part of a modern kitchen and the ease and convenience is undeniable. After all, having a microwaved meal is still far superior to having no meal at all and sometimes it can be the right fit for a busy schedule or a lack of skills otherwise.
"With that, then," he nodded, "let us begin..."
Sign In - MKB, 01/13.
Re: Sign In - MKB, 01/13.
Re: Sign In - MKB, 01/13.
Re: Sign In - MKB, 01/13.
Listen to the Lecture - MKB, 01/13.
Re: Listen to the Lecture - MKB, 01/13.
Class Activity: Getting to Know Your Microwave - MKB, 01/13.
Please feel free to mod whatever microwavable (or non-microwavable!) foods you'd like to try and figure out as you learn the ins and outs of this modern kitchen....staple.
Ignis refuses to refer to it as a necessity.
Re: Class Activity: Getting to Know Your Microwave - MKB, 01/13.
She was absently nibbling on chicken tenders as she mixed together the ingredients for a quick flapjack in a cup.
Eh. Better than trying to call it a pancake in a cup, I guess, because that's an obvious lie.
Re: Class Activity: Getting to Know Your Microwave - MKB, 01/13.
He had not, unfortunately, done anything like put holes into the potato.
Re: Class Activity: Getting to Know Your Microwave - MKB, 01/13.
Lydia then wondered why she found the very notion to be thoroughly appalling.
Talk to the Teacher - MKB, 01/13.
OOC - MKB, 01/13.