Cooking Elements

[aderam]

Roasts were on sale at the grocery store, so I got a nice little roast that should last me several meals, and some little potatoes and cooked them up for dinner tonight. I decided to just cook everything in the same pan in the oven. It turns out though that even little potatoes (cut into tiny pieces) take longer to cook than a roast beast. So I've got slightly underdone potatoes and slightly overdone beef. It's still good, but it's frustrating to know that it could be better.

Speaking of better, today I finally put up that poster in my Ancient Philosophy Class. This class is in the Chemistry (for reasons that escape me) and there's an enormous poster of the periodic table on the wall. Weeks and weeks ago I thought to myself, "Wouldn't it be funny if we put up Aristotle's elements next to it?" And I finally just did it. So next to all that "science" we have a nice little diagram entitled "The Elements" with Earth, Air, Fire and Water, Hot, Cold, Wet and Dry. Which looks almost exactly like this linky linky.

I am so clever!

Comments

[jetfx.livejournal.com]

I usually make my roasts and vegetables separately for that exact reason. I absolutely love roasts. I try to eat one every Sunday.

[hobbitbabe.livejournal.com]

When people cook potatoes around the roast in the oven, they mostly half-boil them first. I do not know if you could get them same effect with microwaving.

That is an excellent Elements poster!

You need a bigger roast!

[dragon3.livejournal.com]

Potatoes take about the same amount of time regardless of size, while roasts take longer the bigger they are. That, and a bigger roast of beef isn't as likely to go from undercooked to overcooked while you're distracted.

I imagine your course is in Chemistry for the same reason some of my courses have been in the Psychology building...