by Andrew Steele Hey folks, welcome back to the Ridicularium, our ongoing celebration of all things ridiculous and completely asinine. This month's addition to the noble ranks of the ridiculariumized goes by the name of Big John. Ever noticed that your toilet seat is a little too constrictive, inhibiting range of movement and preventing interesting on the can activities such as basket weaving and masturbation? Well, the answer to all your waste elimination woes has arrived, and is endorsed by this month's Free Forum poster child, Satan Claus. The Big John toilet seat is economically designed to meet the needs of today's more active potty time participant. It's stylish, ergonomic design is roomier than any other toilet seat on the market, allowing periods of defecation to double as Jiu-Jitsu practice for the time stressed martial artist. And the Big John is built for the long haul FftEE FOISUH Departures 8 K h n ft jf I " mK" ft ft ; ftl L-. r V. ..t' . lf "I""1"r " II 11 A M tM i Wf I down the Hershey Highway, molded of the highest-grade anti-microbial plastic, which is both stain and chemical resistant, in case you need a quick schnooter of meth while on the throne. Big John is tested for an occupant of up to 1 200 lbs, so your horse can get down with the civilization train, and will fit nicely on any bowl, be it round or elongated! But the icing on the cake in this renaissance of the commode has got to be the stabilizing rubber bumpers, whk eliminate all unwanti shifting motion! during exceptional! strenuous sessions, screaming knuckle interludes. Just doing yoia business on can was tine in 14 century, but m today's more involw lifestyle, the Big JolJ is the ticket. Made the good old USA, ft must have bathroo utensil can be youfl by visiting bigjohntoiletseat.ccMl So get on it! dookfll or durim hot frJ chu'ddl " Playing with Fire: Learning to Cook at CNq I Part 1 : MIW (Men and Women in White) by Andrew Beuzer Cooking, I am told, is all about using common sense. There is a group of us on campus who are committing the better part of a year to developing this common sense - a sense that seems to be far less common than advertised. W e toil away in the kitchens of our college, learning how to make food look better, smell better, and taste better. We are, for better or worse, instantly recognizable in our crisp white hats and coats, and our flashy checked pants. So, what is up with the uniforms? Well, professional cooks have been wearing similar uniforms for over 100 years. They have become a symbol of our profession. As students, we are responsible for buying and maintaining our own uniforms. They serve a number of important functions. The white coats are double breasted, so there are two layers of material between you and anything that may want to burn you. And believe me, there is no shortage of things in a professional kitchen that are just waiting to burn you. Hot fat, boiling water, fire, hot pots and pans - the list is pretty long. The sleeves of our coats are designed to be rolled up (when you are scrubbing pots) or worn long (to protect your arms against hot fats when cooking). The coats are white so it's easy to see if they are dirty. Another handy feature of the double-breasted coat is that the front is reversible. That means that if I spatter tomato sauce on the front of my jacket, I can quickly unbutton the front and button it up with the opposite set of buttons, thus hiding the stain under a fresh clean patch of jacket. It's a pretty neat party trick. I'm convinced that all white shirts should be designed like this. The hats are there to keep our hair out of your food. Pretty simple. The big floppy ones traditionally have 101 pleats (apparently a reference to the 101 classical ways of preparing eggs). Many of us prefer the more modern "beanie" style cap, and both styles are acceptable in our kitchens. The checked pants are usually worn pretty baggy, to make movement easy and to keep you cool in kitchens that can easily reach over 30pelcius. The checked pattern, in an odd contrast to the white coats, actually hides dirt remarkably well. There's a scarf to keep sweat from dripping everywhere, and an apron for protection of those sensitive "nether regions" that probably don't react particularly well to hot fryer grease. The apron we wear is called a four-way apron, and it is designed so there are 4 clean sides to the apron, so we can flip it over to expose a clean surface when things get a bit messy. But perhaps as much as tools of hygiene and safety, our uniforms are a sort of "great equalizer". We are a pretty diverse bunch in the Culinary Arts program. Some of us are just out of high school; some of us are on our second or third careers. Some have worked in commercial kitchens before, and some have not. 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