Cooking Tips (Given the Unidirectional Nature of Time)3 Mar 2010 / Paul Epps
“How long would you microwave this for?” my son asks, holding a bowl of refried beans and chopped chicken.
“I’d start out with a minute,” I say.
“Yeah. Is that too much?”
“It’s too little.”
“Well, I’d rather start out by undercooking the food a little bit because I can always cook it some more, whereas once I’ve fried it into a flaming gob, I don’t have any recourse.”
“You’re weak,” he says.
“Okay, do it your way, Volcano Joe.”