humor

Mea cuppa

Posted on by Mark Aldrich

One of my superpowers is breaking things.

Now, I know that anyone can break anything with enough gumption and/or strength. At best, it is an inadvertent superpower; at worst, it is doom for the planet. I am not certain that I can not break paper.

I learned that I have this superpower the hard way: By claiming that I do not have it. I no longer remember what point I was trying to illustrate when I said to a group, “Nothing’s unbreakable. Right? Who hasn’t broken a so-called ‘unbreakable’ comb?” Perhaps I was talking with a group of fancy people who don’t buy their combs at convenience stores or truck stops, but I had had the experience of buying and later snapping in half a comb that had “unbreakable” written right on it. In. Capital. Letters.

Like some of you, no one in the group knew what I was talking about. Each one’s experience with combing his or her hair with an unbreakable comb was only as described on the tools themselves. Bendy, yes. Twisty, uh-huh. Breaky? Just me.

I once broke a Livestrong bracelet. What was I trying to do with it? Put it on my wrist. It snapped and flew across the room.

A few weeks ago, I was cooking. It happens. I was cooking something in a Pyrex pan in the oven, which is something I should not do. I have metal pans and, usually, common sense. I had a Pyrex pan in the oven, and when the dish was done, I removed it from the oven. (Most cookbooks describe this part, which is the most exciting after all, very blandly. “Remove dish from oven.” It’s the single most exciting part of the cooking experience! Whatever the opposite of overkill is, that right there is an example.)

I moved the food onto my plate and carried the Pyrex back into the kitchen. And then, because I do not think things through, I placed the thick glass cookware in the sink …

(Did you know that not all Pyrex is the same? (Thanks, online world of information.) Corning divested itself of its consumer goods division 16 years ago and licensed the name “Pyrex” to other companies, some of which use a different formula from Corning’s classic recipe, and thus produce glassware that is sometimes not as heat-resistant as Corning’s original. Of course, “heat-resistant” was always something of the point to Pyrex, so this is just terrific. If you see a Pyrex product with the red logo “PYREX” in all caps, that product is one that was made by Corning with the original formula and is stronger. The other logos are the newer products, which are not knock-offs precisely, as Corning did grant those companies licenses, but they are not made following the same formula.)

… I placed the heat-resistant glassware in the sink and hit the faucet. In a split-second, I remembered that objects right out of a hot oven react violently to cold water and I twisted the faucet back off. One drop of water (no exaggeration) left the faucet. When it hit the Pyrex, my sink was suddenly filled with shards of glass. Some of the shards were as big as a finger, let’s say someone’s middle finger, but most were smaller. Oh, and steam.

So I break things. Things that were invented because they are less likely to break.

With great power comes great responsibility, so what am I doing making my morning coffee in a press? (A fine example of which, not my personal one, is seen above.)

The French press “is essentially open-pot coffee with a sexy method for separating the grounds from the brew. The pot is a narrow glass cylinder. A fine-meshed screen plunger fits tightly inside the cylinder; you put a fine-ground coffee in the cylinder, pour boiling water over it, and insert the plunger in the top of the cylinder without pushing it down. After about four minutes the coffee will be thoroughly steeped and you push the plunger through the coffee, clarifying it and forcing the grounds to the bottom of the pot. You serve the coffee directly from the cylinder. Be certain not to use too fine a grind unless you have an athlete or a weightlifter at the table; the plunger will be almost impossible to push down through the coffee.” This is from Kenneth Davids’ classic book, “Coffee: A Guide to Buying, Brewing, and Enjoying,” and my quote is from the 1981 edition. His more recent edition changes the ground to “coarse-to-medium,” the water from boiling to “just short of boiling,” and loses the weightlifter joke. Oh, and “sexy” is changed to “sophisticated.” Too bad.

He goes on, “The plunger pot was apparently developed in Italy during the 1930s, but found its true home in France after World War II, when it surged to prominence as a favored home-brewing method.” That is why, when I first saw one in a friend’s kitchen, I asked if the thing was a “French” press. I knew that much, I guess. I also asked where one turned it on. She didn’t stop laughing long enough to tell me.

After two years of making coffee with one of these, I have broken two so far. Because that is what I do.

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The WordPress Daily Prompt for December 4 asks, “If your furniture, appliances, and other inanimate objects at home had feelings and emotions, to which item would you owe the biggest apology?”

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A Leet

Posted on by Mark Aldrich

According to WordPress and other services, the number 1337 is important. It is not important for obvious reasons, like, say, reasons that are important, but for more obscure, talismanic ones.

Almost from the start, the online world has been something of a secret handshake society, but a democratic one, in which one and one’s friends can come up with a new secret handshake, and a capitalistic one, in which some secret handshakes become more popular, trendy. Elite. Or, “1337.”

Going back thirty years, users of programming language and speakers of everyday speech started to find places where the two collided. Going back thirty years, teenagers were passing messages to kids in the next aisle by typing on their calculators. Remember doing that? Certain numbers look like letters upside-down, so when one types 0.7734 that is also saying, “hello.” Here is a list of 250 such calculator-words: 250 Words You Can Spell with a Calculator.

I have had only one problem with this from thirty years ago to today: 0.7734 has never looked like “hello” to me. I just do not see it. I was the friend across the aisle from you in school who, when you showed me a secret calculator message, inadvertently said out loud, loud enough to attract the teacher’s attention, “What?”

I also do not see hidden anythings in “magic eye” posters, other than pretty fractals and colors, so I am just a generally all-around evil human being and no fun at all.

In the early days of the internet, in the era of bulletin boards and relay chat, the era in which someone typing on a keyboard in a movie was the height of real drama, those sorts of calculated calculator misspellings became a short-hand way of demonstrating one had inside knowledge about a topic at hand. Some of these terms have entered the culture at large, like newbie or pwned, and many have not.

For all of my life, I have felt like an outsider gazing in at a world of secret handshakes. Further, I am at my most uncomfortable when I try to look like I think I belong with you. Thus, when the kids in school in the ’80s who were “into computers” made it look like a secret society, I lost interest in programming. (Your loss, gaming community!) When the secret handshake society’s special vocabulary filters into the larger society and becomes a trendy lingo for a month or two or a couple of decades, it makes the world look like how I feel when I am trying to bluff my way into fitting in.

(Amusingly, I am composing this rant in a WYSIWYG in which I write my own simple HTML code and do not use a visual editor, a habit dating back to my newspaper work and a blog I started writing [now long lost] in 1997.)

1337-1xWhen one achieves 1337 of anything on a website, it is worth noting because 1337 is a lot of anything. In the case of The Gad About Town, it reached 1337 likes on November 26, when someone liked the column, “Gratitude Week.” In old-school hacker lingo, being an elite member of the community was designated by referring to them as elite, or a leet, or 1337. Again it’s the upside-down calculators that I have never looked at without saying, “What?”

Thank you to my readers and especially those who make the effort to express that they like some of the things I do. You have liked me more than 1337 times so far in ten months, which definitely makes me feel like a member of an elite.

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The WordPress Daily Prompt for November 28 asks, “Today, publish a post based on unused material from a previous piece—a paragraph you nixed, a link you didn’t include, a photo you decided not to use. Let your leftovers shine!”

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Off the Table

Posted on by Mark Aldrich

Cooking is not something that I—what’s the word?—ah, yes: “Do.”

I am 46, so I have eaten a thing or two most of my born days, and I have even prepared a meal or a couple in order to live this long. One does not live to be 46 without some food here and there. And I was not left to forage in the woods beside our house when I was growing up; my mom is an excellent and health-conscious cook. Thanks to her early adoption of a low- and sometimes no-salt kitchen, my heart will probably continue beating long after the rest of me has permanently let all my subscriptions lapse.

This is not to say that I do not remember eating or cooking; oh, I do. My cooking is not memorable, though, in either direction: tasty treat or sublime sludge. I almost envy the good writers who are bad cooks (not as much as I envy the non-writers who are good cooks) because at least something interesting comes from their culinary assaults on taste and decency.

My worst work in the kitchen is memorable in how completely unmemorable it is. The problem is so is my best work.

I do not even have many or any interesting kitchen mishap tales: I am a physically cautious person—I was cautious before my walking difficulties rendered me a unique danger with knives, pots of boiling water, or even a tray of sporks—so I do not have zany anecdotes about near-terrible, “Mom, the first thing you need to know is everyone’s safe,” kitchen survival stories. I have burned my hands exactly twice: once in a seventh grade Home Ec class when I forgot to put an oven mitt on my hand before removing a cooking tray of snickerdoodles from the oven, and the second time, eight seconds later, when I moved that same tray so it would not fall from the spot on which I had dropped it.

(Many years later, a friend asked me if I remembered so-and-so, my seventh grade Home Ec teacher. By name, no, I did not, but we established that her friend and my junior high teacher were the same person. My name had come up and the teacher had asked my friend if my hand was okay. Apparently my lack of a reaction—I said, blandly, “That’s hot,” instead of yell—had stuck with her. There are no scars, but I remember that healing from even the weakest of minor burns hurts like nothing I want to entertain experiencing again.)

I have not had a snickerdoodle in the thirty-plus years since. It isn’t their fault, those cute-named little flour-and-sugar bombs. But they know.

So what I will bring to the Thanksgiving table tomorrow afternoon at my girlfriend’s family’s house is a deep appreciation for the work and love that went into preparing it all, and a big appetite: I haven’t eaten yet today.

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The WordPress Daily Prompt for November 26 asks, “What’s the most elaborate, complicated meal you’ve ever cooked? Was it a triumph for the ages, or a colossal fiasco? Give us the behind-the-scenes story (pictures are welcome, of course).”

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