h a l f b a k e r yThe phrase 'crumpled heap' comes to mind.
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Picture this, your buddy, we'll say his name is Max, is
sick.
You know Max will love your home made chili but he lives
half way around the world.
No problem, call Remulac3's Home Recipe Delivery
Service.
Simply text clear instructions and an ingredients list to
our
location nearest
your buddy (along with sayyyy... about
three hundred bucks) and we'll whip up a batch of your
special chili and deliver it to the Maxster.
Great for college students. Imagine their surprise when a
bowl of grandma's chicken soup arrives for the college
student with a cold living in another state.
Then... bla bla bla etc.
Soup By Post
Soup_20By_20Post
Basic idea here, though yours is nicely tweaked. [whatrock, Feb 21 2020]
[link]
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[+] For sentiment, but would prefer idea if the food was made locally via a recipe link interface, to avoid unecessary travel that adds to global warming and causes even more climate destruction. Maybe this actually is the idea and it needs a bit of clarity? |
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//would prefer idea if the food was made locally// That's in
the idea as described. |
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Put a clarification on the description. It was a bit vague. |
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I've sort-of done this; not with food, but with photo products
(a poster, a couple of mugs). I e-mailed a printing company
in the same city as my friend/recipient (in a whole 'nother
country to me) and asked them to print, package, label,
courier.
Maybe not a fancy restaurant, but a less-rigid-menu type
eatery might do this (for a fee). I think it's at least worth an
experiment or 2. |
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Yes, the instructions would have to be spot on and the
location doing the prep and cooking would have to have
access to quality ingredients. It would obviously have to be
next door to a very well stocked grocery store. |
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Even then, there might be that subtle something missing,
but I would think usually it would be close enough. |
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//From Halfway Around The Globe |
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Do you get to choose the half? |
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Put the globe on the table beside the kitchen door. |
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Add a bottle of medicinal Scotch? |
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Re link: How about that. Great minds think alike. |
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..., fools rarely differ. |
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When I was a small child, and if I was ill, my mother used to
give me chicken soup. She did have some Jewish ancestry
somewhere. Anyway, this chicken soup was great - chickeny,
soupy and with little noodles in it. It made it almost made it
worth being ill. Years later I discovered it was Heinz. |
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Heinz, the great condiment mogul who invented ketchup
which was designed to cover the taste of rotting food in
the days before refrigeration. (really) Also owing their
inventions to the bad old days of rotten food, Coca Cola,
a "medicine" from back when early attempts at food
preservatives caused lots of stomach problems, including
cancer, and the partnership of Birdseye and Post to bring
frozen foods and refrigerated frozen food sections to
stores. Post was the daughter of the cereal mogul who
ripped off the recipe for breakfast cereal from Kellog
before blowing his brains out. She created the modern
supermarket. |
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//Heinz, the great condiment mogul who invented ketchup//
But ketchup goes back wayyyy before Mr. Heinz. Even tomato
ketchup predates Heinz. |
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The recipe for sugary tomato ketchup I should
say. It was
a fish sauce
from the orient previous to that. |
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Well, yes, but even tomato ketchup wasn't invented by Heinz. |
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The recipe that created a billion dollar ketchup
empire and took over the name ketchup. |
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Put it this way, if somebody said “Pass the
ketchup.” and was handed a bottle of pre-Heinz
ketchup what would they say when they tasted it?
(After they spat it out that is.) |
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I have been vegetarian more or less since birth. The only time I ever have chicken soup is any time I have a bad cold, even if I'm in, say, Hungary. It never fails to work, even if it turns out to be some ready-made powder packet. Makes me suspicious that regularly eating chicken may be the better survival mechanism... |
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It's not a better survival mechanism for the chicken .... |
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Well, the individual chicken, that is; for chickens as a breed, it makes huge sense. As Stephen Fry pointed out, "If you want to grow and prosper in enormous numbers, make sure you taste good to humans when you're cooked". |
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The most successful species are the ones humans prefer as food. Time to splice the "Kentucky Fried" gene into pandas .... |
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//It never fails to work// |
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Have you tried swapping out vegetable soup? And are you
getting enough protein and enough salt? |
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Or maybe it's the elevator button phenomenon. Push the
"close door" button and the door closes. Don't push it and it
closes anyway. |
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//Years later I discovered it was Heinz.
— MaxwellBuchanan, |
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Well, the obvious deduction is your mum ran Heinz. |
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//my mother used to give me chicken soup// |
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When our dog was close to death by multiple organ failure, we
fed him on soft chicken and rice, and he made a full recovery. |
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Of course, it is just possible that the specialised antibiotics also
contributed to the outcome. |
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// a large Polish enclave // |
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That's like ... something between a Bishop and Cardinal, but in the Orthodox church ... right ? |
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Or is that an Archi .. er ... mandrill ? |
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Not any sort of religious leader, then. OK. |
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Good chefs would would have a cooking essence all their own. Can a place and time with some specific soul doing a specific action be replicated in a totally different time and space by another soul? |
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My guess, probably down to how sick, or how good the taste buds of the recipient are. |
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