My random question of the week is this. WHO came up with words like fork, knife, FRITTATA <see my cooking question for Celadon...<rolling my eyes>>...and HOW on earth did they form? I mean cmon folks...who thought up a three pronged SHARP kitchen utensil and said to themselves...THIS I will make and put it in our mouth! Why are the end of butter knives rounded, but the ends of forks aren't?
Oh boy...okay..maybe I am a bit random today...and a tad slap happy because I finished chemo/radiation for the last time today...and aside from feeling tired, am really just chatty tonight...
either way, y'all get to reap the benefits <???> of this!! LMBO!
Full Version: Random Question Of The Week
Done w/ chemo? You should be slap happy! 
Party in the neighborhood!
Party in the neighborhood!
All done, happy as a clam, and with a new support system from the hospital in place for my 'down' times! Now if I could just figure out the greater mysteries of life...like WHO came up with the fork!!
LMBO...and thanks Jeanie for noticing!
LMBO...and thanks Jeanie for noticing!
Marianna, much love headed your way for you last chemo! I am so glad that you are done!
As for the fork, what a mystery that is to me! But, here is what I found:
Kitchen forks trace their origins back to the time of the Greeks. These forks were fairly large with two tines that aided in the carving and serving of meat. The tines prevented meat from twisting or moving during carving and allowed food to slide off more easily than it would with a knife.
In 1533, forks were brought from Italy to France when Catherine de Medicis married the future King Henry II. The French, too, were slow to accept forks, because using them was thought to be an affectation.
Now if you read all of that, you are well informed but it still doesn't explain why!
As for the fork, what a mystery that is to me! But, here is what I found:
Kitchen forks trace their origins back to the time of the Greeks. These forks were fairly large with two tines that aided in the carving and serving of meat. The tines prevented meat from twisting or moving during carving and allowed food to slide off more easily than it would with a knife.
By the 7th Century A.D., royal courts of the Middle East began to use forks at the table for dining. From the 10th through the 13th Centuries, forks were fairly common among the wealthy in Byzantium, and in the 11th Century, a Byzantine wife of a Doge of Venice brought forks to Italy. The Italians, however, were slow to adopt their use. It was not until the 16th Century that forks were widely adopted in Italy.
In 1533, forks were brought from Italy to France when Catherine de Medicis married the future King Henry II. The French, too, were slow to accept forks, because using them was thought to be an affectation.
An Englishman named Thomas Coryate brought the first forks back toiEngland after seeing them in Italy during his travels in 1608.
The English ridiculed forks as being effeminate and unnecessary. "Why should a person need a fork when God had given him hands?" they asked. Slowly, however, forks came to be adopted by the wealthy. They were prized possessions made of expensive materials intended to impress guests. Small, slender-handled forks with two tines were generally used for sweet, sticky foods or for food (like mulberries) which was likely to stain the fingers. By the mid 1600s, eating with forks like those to the right was considered fashionable among the wealthy British. Forks used solely for dining were luxuries and thus markers of social status and sophistication among nobles.
Early table forks were modeled after kitchen forks; two fairly long and widely spaced tines ensured that meat would not twist while being cut. This style of fork was soundly designed, but small pieces of food regularly fell through the tines or slipped off easily. In late 17th Century France, larger forks with four curved tines were developed. The additional tines made diners less likely to drop food, and the curved tines served as a scoop so people did not have to constantly switch to a spoon while eating. By the early 19th Century, four-tined forks like the ones pictured to the left had also been developed in Germany and England and slowly began to spread to America.
Now if you read all of that, you are well informed but it still doesn't explain why!
Well, consider me well informed, but you are right...I still dont know why!!
As an aside though...if their meat was still moving and twisting...perhaps they should have cooked it longer? <head tilt and puzzled look>
LMBO!
Thanks Celadon!
As an aside though...if their meat was still moving and twisting...perhaps they should have cooked it longer? <head tilt and puzzled look>
LMBO!
Thanks Celadon!
OMG! ROFL! What a visual that presents! 
QUOTE(Marianna11/05 @ Mar 25 2008, 06:43 PM) 
As an aside though...if their meat was still moving and twisting...perhaps they should have cooked it longer?
HA! Birds of a feather!
Thanks cel! Incredible ifo but I was grossed out too by that twisting and curving comment!
Were thay cookin' STEAK??? or SNAKE?????
And Marianna! Congrats on finishing treatments!!!!!!!!!!!!!!!!!!
SO happy for you!
Steak, snake...whatever it was....EWW!!!
Think I need to become a veggiesamaritan!!! <that is what my oldest calls it...she is a vegitarian>
Think I need to become a veggiesamaritan!!! <that is what my oldest calls it...she is a vegitarian>
I remember the day I finished both Chemo & Radiation. I didn't do the two at the same time. Those were the best days ever. Hey you know what? Friday - is 17 years that I finished radiation... see we both finished the same week!
I love ya sweetie!!!! There is nothing wrong with random. I want to know who came up with the idea for the spork?
I love ya sweetie!!!! There is nothing wrong with random. I want to know who came up with the idea for the spork?
QUOTE(Marla @ Mar 25 2008, 08:08 PM)
I want to know who came up with the idea for the spork?
Can I beat cela to the punch here???!!!!!!
Here's your answer Marla!
from this link: http://kitchenutensilsource.com/Functional...tensil.3182.htm
The spork was invented by Samuel W. Francis, who also issued a US patent for his invention in February 1874. His invention consisted of a spoon, fork and knife combined together. By 1908, another patent for a spork was also given to Harry L. McCoy and by 1912, a US patent was granted to Frank Emmenegger for a spoon with a tined edge.
Sporks grabbed the spotlight during the late 1800s up to early 1900s, when they were mass produced by the Folgate Silver Plate Company of England.
Sporks are made from different types of materials, including plastic, metal and even wood. Plastic sporks are meant to be disposed of after use. The plastic spork is very common in a number of fast food chains like Kentucky Fried Chicken, Taco Bell and El Pollo Loco. Other products such as instant noodles and other ready-to-eat meals provide a spork inside their packages.
While we are on the subject....can we hunt down whoever thought up the dreaded scale, and ask them WHY it was neccessary?
LOL
LOL
QUOTE(Marianna11/05 @ Mar 25 2008, 03:13 PM)
[bhttp://www.livingafterwls.com/forum/style_images/lawls/folder_editor_images/rte-bold.png]My random question of the week is this. WHO came up with words like fork, knife, FRITTATA <see my cooking question for Celadon...<rolling my eyes>>...and HOW on earth did they form? I mean cmon folks...who thought up a three pronged SHARP kitchen utensil and said to themselves...THIS I will make and put it in our mouth! Why are the end of butter knives rounded, but the ends of forks aren't?
Oh boy...okay..maybe I am a bit random today...and a tad slap happy because I finished chemo/radiation for the last time today...and aside from feeling tired, am really just chatty tonight...
either way, y'all get to reap the benefits <???> of this!! LMBO![/b]
Oh boy...okay..maybe I am a bit random today...and a tad slap happy because I finished chemo/radiation for the last time today...and aside from feeling tired, am really just chatty tonight...
either way, y'all get to reap the benefits <???> of this!! LMBO![/b]
FORK
The word is first attested in this sense in Eng. in a will of 1463, probably from O.N.Fr. forque, from the L. word. The verb "to divide in branches" is from the noun.
KNIFE
1340, from O.Fr. coutelerie "cutting utensils," from coutel "knife," from L. cultellus
FRITTATA
Italian, from fritto, past participle of friggere, to fry
Smarty Pants
1670, joque, "a jest, something done to excite laughter," from L. jocus "joke, sport, pastime,"
Since ancient Gk. times, in fables and parables, the jackass typifies clumsiness and stupidity.
To make an ass of oneself is from 1590
Thanks Nancy!!!!
Can anyone else think of something that makes no sense to join me in my silliness this evening?
Can anyone else think of something that makes no sense to join me in my silliness this evening?
Skorts & coolots... how do you spell coolots?
Culottes....and good question!!
I wanna know who came up with activities like knitting and crocheting. I think they are brilliant...but really...who sat there and said 'if we take this string...twirl it just like this on these sticks....then TADA!!!!!'
Okay...this is what happens when I have too much time on the pc!
I wanna know who came up with activities like knitting and crocheting. I think they are brilliant...but really...who sat there and said 'if we take this string...twirl it just like this on these sticks....then TADA!!!!!'
Okay...this is what happens when I have too much time on the pc!
Bathtub Crayons... those things are wicked cool and random. How were those invented? Did someone give their kids a big box of crayolas to play with in the tub? Tile, porcelain and crayolas aren't a good combo!
Maybe the same person that created the Mr. Clean Magic Erasers?
Nancy, you are such a scholar! LOL
[i]
I have a real problem with the way pants that don't go to the ankle keep getting re-named. When I was a kid they were peddle pushers. I have heard them called clam diggers. Then you have your capris. With a little flair you get gauchos. I think the culotte is a little shorter & more resembles a skirt, but is longer than a skort or scooter. If it's just a bad fit, they're "high water britches." Who comes up w/ this stuff?
Fun thread, Marianna![/i]
[i]
I have a real problem with the way pants that don't go to the ankle keep getting re-named. When I was a kid they were peddle pushers. I have heard them called clam diggers. Then you have your capris. With a little flair you get gauchos. I think the culotte is a little shorter & more resembles a skirt, but is longer than a skort or scooter. If it's just a bad fit, they're "high water britches." Who comes up w/ this stuff?
Fun thread, Marianna![/i]
QUOTE(BeJean @ Mar 25 2008, 09:43 PM)
Nancy, you are such a scholar! LOL
[i]
I have a real problem with the way pants that don't go to the ankle keep getting re-named. When I was a kid they were peddle pushers. I have heard them called clam diggers. Then you have your capris. With a little flair you get gauchos. I think the culotte is a little shorter & more resembles a skirt, but is longer than a skort or scooter. If it's just a bad fit, they're "high water britches." Who comes up w/ this stuff?
Fun thread, Marianna![/i]
[i]
I have a real problem with the way pants that don't go to the ankle keep getting re-named. When I was a kid they were peddle pushers. I have heard them called clam diggers. Then you have your capris. With a little flair you get gauchos. I think the culotte is a little shorter & more resembles a skirt, but is longer than a skort or scooter. If it's just a bad fit, they're "high water britches." Who comes up w/ this stuff?
Fun thread, Marianna![/i]
You guys are rolllllllllllllllllllllllllllin' tonight!
Got me lsap happy too here......
ready to colapse in a heap here
Geez guys, will you stop it already? My sides ache from laughing so hard!
And, by the way, a cooking question of course:
Who in the world figured out that bacteria would be great in cheese? I mean, I love bleu cheese and a good stilton or gorgonzola but don't you wonder who decided what was good bacteria and what wasn't? And, while I am on the subject, what about the mold on procuitto? Without it, the meat is spoiled, go figure!
All right, that is enough, now you all have got ME going too!
And, by the way, a cooking question of course:
Who in the world figured out that bacteria would be great in cheese? I mean, I love bleu cheese and a good stilton or gorgonzola but don't you wonder who decided what was good bacteria and what wasn't? And, while I am on the subject, what about the mold on procuitto? Without it, the meat is spoiled, go figure!
All right, that is enough, now you all have got ME going too!
That stuff on bleu cheese is bacteria??????????????????!!!!!!!!!!
waaaaaaaaaaaaaa, cela! now you've ruined it for me!
Prosciutto ham mold.... *urp*.... Hey! How do those Eskimo folks
eat that fermented whale blubber they bury in the ground for
months before they see it as a delicacy???
waaaaaaaaaaaaaa, cela! now you've ruined it for me! Prosciutto ham mold.... *urp*.... Hey! How do those Eskimo folks
eat that fermented whale blubber they bury in the ground for
months before they see it as a delicacy???
QUOTE(Celadon @ Mar 25 2008, 10:40 PM)
Geez guys, will you stop it already? My sides ache from laughing so hard!
And, by the way, a cooking question of course:
Who in the world figured out that bacteria would be great in cheese? I mean, I love bleu cheese and a good stilton or gorgonzola but don't you wonder who decided what was good bacteria and what wasn't? And, while I am on the subject, what about the mold on procuitto? Without it, the meat is spoiled, go figure!
All right, that is enough, now you all have got ME going too!
And, by the way, a cooking question of course:
Who in the world figured out that bacteria would be great in cheese? I mean, I love bleu cheese and a good stilton or gorgonzola but don't you wonder who decided what was good bacteria and what wasn't? And, while I am on the subject, what about the mold on procuitto? Without it, the meat is spoiled, go figure!
All right, that is enough, now you all have got ME going too!
This thread did exactly what I wanted it to....make everyone laugh and ponder the silly, mundane, and what is considered 'normal'. What was once 'not the norm', was me. I still fit that description...but more now because of my mindset, not my body.
One more thing...who EVER came up with the name shampoo? Sham my poo just...<shaking my head> there is something WRONG with that...
And thanks for the bleu cheese factoid Celadon...<taking that off my menu for the week until I forget about THAT fact...lmao>
I love it when the neighborhood laughs!
One more thing...who EVER came up with the name shampoo? Sham my poo just...<shaking my head> there is something WRONG with that...
And thanks for the bleu cheese factoid Celadon...<taking that off my menu for the week until I forget about THAT fact...lmao>
I love it when the neighborhood laughs!
Ok... so I can understand about the blue cheese... probably back in the days before refrigerators and keeping them cool, then used to get moldy because they were just kept in the cupboard... I'm guessing though.
My question is... who on earth or rather why on earth would anyone have volunteerally chosen to eat an oyster. These things raw, straight from the shell (or removed) just look gross with a capital OSS. The also don't smell the best, so what on earth would have possessed someone to try one in the first place????
They must have been so starving having not eaten for like a week to even contemplate putting one in your mouth. I cringe just thinking about it. And then who decided that the whole eating them thing would be sexy and an aphrodisiatic????
Hello!!! the idea of one of those little "Snot Pods" is not going to turn me on nor is kissing someone who just had one. (Sorry about that but that is what my kids call them)
Thanks Paula
My question is... who on earth or rather why on earth would anyone have volunteerally chosen to eat an oyster. These things raw, straight from the shell (or removed) just look gross with a capital OSS. The also don't smell the best, so what on earth would have possessed someone to try one in the first place????
They must have been so starving having not eaten for like a week to even contemplate putting one in your mouth. I cringe just thinking about it. And then who decided that the whole eating them thing would be sexy and an aphrodisiatic????
Hello!!! the idea of one of those little "Snot Pods" is not going to turn me on nor is kissing someone who just had one. (Sorry about that but that is what my kids call them)
Thanks Paula
Okay Paula, now YOU are to blame for my OTHER side aching! 
Snot pod indeed!
As for the oysters, I have never, ever liked them at any point in my life but now that I am actually eating and liking things that I never did before, I am willing to try them again. Think I will forego them raw though.
Now, back to the bleu cheese and the bacteria......the fact is that the bacteria is injected into it and allowed to 'grow'. That is what makes the pretty blue veins in it. Whatever. Just remember this when you think this is gross, penicillin, the wonder drug is a bacteria too. There obviously are bacterias that are good. Who knew?
Snot pod indeed!As for the oysters, I have never, ever liked them at any point in my life but now that I am actually eating and liking things that I never did before, I am willing to try them again. Think I will forego them raw though.
Now, back to the bleu cheese and the bacteria......the fact is that the bacteria is injected into it and allowed to 'grow'. That is what makes the pretty blue veins in it. Whatever. Just remember this when you think this is gross, penicillin, the wonder drug is a bacteria too. There obviously are bacterias that are good. Who knew?
QUOTE(Celadon @ Mar 26 2008, 07:36 AM)
Okay Paula, now YOU are to blame for my OTHER side aching! Snot pod indeed!
As for the oysters, I have never, ever liked them at any point in my life but now that I am actually eating and liking things that I never did before, I am willing to try them again. Think I will forego them raw though.
Now, back to the bleu cheese and the bacteria......the fact is that the bacteria is injected into it and allowed to 'grow'. That is what makes the pretty blue veins in it. Whatever. Just remember this when you think this is gross, penicillin, the wonder drug is a bacteria too. There obviously are bacterias that are good. Who knew?
Snot pod indeed!As for the oysters, I have never, ever liked them at any point in my life but now that I am actually eating and liking things that I never did before, I am willing to try them again. Think I will forego them raw though.
Now, back to the bleu cheese and the bacteria......the fact is that the bacteria is injected into it and allowed to 'grow'. That is what makes the pretty blue veins in it. Whatever. Just remember this when you think this is gross, penicillin, the wonder drug is a bacteria too. There obviously are bacterias that are good. Who knew?
True dat about penicillin cela, it's all a wonder!
Paula... do you suppose the same desperately hungry peeps who
ate those "snot pod otsters"were hard up enough to tackle preparing lobster for the first time???!
We indeed have them to THANK!
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