h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: Tuna and Broccoli Bake - A993189
Author: Gnomon - U151503

Here's a recipe which I think is delicious.

Looks good. One question - what size of tomatoes did you have in mind, and for best effect should you be looking for firm or ripe ones?

Good question. How about ... medium?

Are tomatoes graded, or is it just enough to say small, medium, large? I suppose they should be firm, because it makes them easier to slice, but I don't think it really matters.

After posting, I was thinking that if you hadn't specified, you'd probably mean 'normal' ones...

Well, it strikes me as being rather disgusting.

Tuna and broccoli? Together? With crisps? Sounds very student-kitchen to me.

Now, then...I know I came in here for something useful...Ah, yes - there's an unwanted space in '750 g' in your broccoli weight.

As regards the obviously neglected topic of tomato-grading, I would suggest using the word 'medium' to differentiated from beef tomatoes and cherry tomatoes (why are they called that? They don't taste like beef and cherries to me).

B

750g fixed.
Tomatoes now medium.



If it was for students, I would have suggested cider, not Gewurztraminer.

Nice entry
Made me hungry - and to want to try it out
Good, clear and concise.

Cherry tomatoes are called that because they are about the size of (very big) cherries.

I think the use of the word 'beef' in beef tomatoes is probably to indicate that these tomatoes have much more flesh and less pips than normal tomatoes. It's not just the size of them, but the internal structure that makes them beef tomatoes. They should probably be called 'pith tomatoes', but that's too hard to say with a straight face.

'Add about one sixth of the milk and stir until it has all been absorbed by the roux. Repeat until all the milk has been added.'

This is, strictly speaking, impossible. If you keep adding one sixth of the milk, you'll never actually add it all...

But as you less and less, the time taken to stir it will diminish, so you will eventually add all the milk in a finite time, even if it takes an infinite number of operations. This is the same as a ball bouncing. Each time it bounces to half the height of the previous bounce, so it does an infinite number of bounces in a finite time.

There will come a point when you are left with only one molecule of milk, and that point you will have trouble adding only a sixth of it

This is starting to sound like homeopathic theory now...
B

Oh - and you can't have 'one molecule of milk' because it's an emulsion of fat molecules in water.

B

Aside from the chemical properties of milk discussion which I am going to ignore...

This is a fine little cooking entry.


- X

I think the chemical properties of milk is a much neglected subject.

B

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Well done!

- who is definitely NOT stalking DNA messages

Mmmm... teatime

Another one! You after Jimi's record?

B

Well if he keeps dropping nice concise easy to follow entries right where a scout is likely to trip over it, then the answer is probably yes


I wonder what Demon Drawer will have to say about all this