Question
How can I simulate a bain-marie when I only possess
- a saucepan
- a frying pan
- a wok
- some small bowls
- three sieves of varying sizes?
I have a few other sundry items which would probably not help.
I think I’ve got cradle cap.
I spent much of the morning and afternoon very pissed off at having to attend a two and half hour bullshit presentation, involving
- the use of the word “leverage” during the “get to know me” segment;
- showing us our own company’s adverts – sorry, those are for the dumb consumers, remember? We know what we’re doing here;
- break-out sessions, as opposed to Breakout sessions which would have been better;
- a timespan considerably longer than was initially indicated;
- me thinking “this is bullshit, this is bullshit, I don’t care, I hate my job” continually;
- relentless emphasis on structural changes without mentioning, say, how they would affect little things like process and workflow, which is what people who actually work as opposed to manage care about;
- a free lunch that I didn’t have time to attend
Because of my foul mood I ended up doing very little of the work that I really, really need to do this week. I returned, ate lunch at my desk and then sank into alternately thinking about exactly what was wrong with said presentation and wishing I had some more coffee.
Well, you know. Sod it. With the number of pointless reorganisations EvilMegaCorporation has had over the past few years (reassigning all Death Star staff to Orbital Services, outsourcing Mind-Control Vaccine And Fluoridation activities to EvilButDeniableSmallerCorporation™ and so on) I am so jaded by the whole process that I assume that things will basically work exactly the same as before, with a load of new acronyms. I am confident that history will prove me right.
As Sarah Connor’s friend Nancy said, “in a hundred years who’s gonna care?”

Persephone Said,
March 30, 2004 @ 8:38 pm
The wok could hold the water. Then you just need a bowl that fits in the wok.
What are you making in a bain-marie?
fridgemagnet Said,
March 30, 2004 @ 8:41 pm
I have some Chinese sausages that, for some reason, want to be cooked in a bain-marie.
I suppose I could put one of the china bowls in a wok full of boiling water… or maybe the saucepan, though that would be a little inefficient. Hmm.
Persephone Said,
March 30, 2004 @ 9:34 pm
Well then, the wok is perfect.
rob Said,
March 31, 2004 @ 8:38 pm
how did this go?
a bain marie is usually not used for actual cooking, rather keeping food warm and even temperature post cooking… the only thing you might actually cook in a bain marie are some souffles or pretty delicate puddings? sausages would be awful cooked this way, although they would probably retain all their fatty goodness…
fridgemagnet Said,
March 31, 2004 @ 8:40 pm
Haven’t tried it yet. It definitely says cook them in a bain-marie though. Perhaps they’re already cooked….