Gender Experiment

November 18, 2010 2:38 AM

Where is that thread I read about a blogger / webdesigner / freelancer of some kind with very masculine topics who pretended to be a man, now outing herself as a woman?

Her experience was that she had to argue significantly less about wages and was taken more seriously as a man. I think it was a thread, it's possible it was only a link in someone's comment, though.

posted by Omnomnom to MetaFilter-Related at 2:38 AM (33 comments total)

James Chartrand of Men with Pens
posted by le morte de bea arthur at 3:13 AM on November 18, 2010 [1 favorite]

Yay! Thanks a lot, that was fast.
posted by Omnomnom at 4:17 AM on November 18, 2010

Now what?
posted by cjorgensen at 7:46 AM on November 18, 2010 [1 favorite]

Considering the OP, I say it's time for COOKIE!!!
posted by Mister_A at 7:56 AM on November 18, 2010 [1 favorite]

You come in here with your sense of entitlement and implication of ennui... desist, sir, I say, or feel the sting of my musket!
posted by le morte de bea arthur at 7:57 AM on November 18, 2010 [1 favorite]

Recipe Thursday?
posted by Splunge at 8:09 AM on November 18, 2010

Spinach Enchiladas (via aeb.)

6 onions, sliced into thin rounds or half rounds
1/3 cup olive oil
salt (preferably kosher--to taste)
2 sweet potatoes, peeled and chopped and cooked (boiled or baked)
flour tortillas (15-20)
1 block Monteray Jack cheese, shredded
1 block Cheddar cheese, shredded
1/2 cup butter
5 cloves garlic, peeled and finely chopped
24 oz of sour cream (2 containers)
chili powder (1 tablespoon or to taste)
cumin (1 tablespoon or to taste)
15 oz baby spinach (1 1/2 big bags)

Step 1, caramelizing the onions: Onions caramelize at different speed and with differing ease depending on their sugar content. I use regular yellow onions for this recipe, and sometimes I will mix in some red, any combination is fine. Start by dividing the olive oil between two skillets and heating the skillets to a medium-high temperature. When the oil begins to ripple add the onions and stir them until they are coated in oil. Add salt (liberally if you are of my temperament). Continue to stir the onions every few minutes and make sure they aren't sticking to the bottom of the pan. They will get darker in color and they will shrink down in size. Be patient, a good caramelized onion takes a long time. If done right, caramelized onions are the key to many people's hearts.

Step 2, making the sauce: Get ready for cholesterol. Melt 1/2 cup butter and saute garlic in a medium-large pot. Add in sour cream and stir until it melts down and is a thick liquid resembling egg nog. Add in salt and chili powder, stir. Add in all the the spinach, stir well and cover. Take off cover every few minutes to stir. When the spinach is cooked (10 minutes) turn off the heat and let cool for 10 minutes, stiring occasionally. When the mixture has cooled off a bit, begin poring a few cups at a time into your cusinart/food processor/blender and blending. Repeat until all the mixture has been blended.

Step 2, filling the tortillas, spreading the sauce: In each tortilla place 2-3 spoon fulls of caramelized onion, sweet potato and 1/3 cup of mixed shredded jack and cheddar cheese. Roll then and place them seam side down in a casserole dish (See photo). When all the tortillas have been filled drench them with the spinach cream sauce, sprinkle with remaining shredded cheese and bake at 375 for 45 minutes, until the cheese on top is brown and crispy. Let cool for 10 minutes before serving.
posted by liketitanic at 9:03 AM on November 18, 2010 [15 favorites]

We should all go grab recipes from cookssource.com and then post them here without attribution. Except for Cookssource.com is gone! Vanished!
posted by Mister_A at 9:14 AM on November 18, 2010 [1 favorite]

The question is, what the heck are some GREAT NEW PRODUCTS to give as gifts to WOMEN PRETENDING TO BE MEN?
posted by FelliniBlank at 9:36 AM on November 18, 2010 [12 favorites]

I need to get a new mandolin. My wife ran ours through the dishwasher and it's melted slightly; the blade receptacle doesn't hold cartridges firmly any more and this tends jam the device and make uneven slices which can affect the recipe in subtle ways.

liketitanic, I would take out the cheeses you specified and replace with Oaxaca. You should be able to find it at most mexican grocery stores. If you can find it, some epazote (use sparingly!) might also work well in the dish.
posted by boo_radley at 9:48 AM on November 18, 2010 [1 favorite]

I'll take that advice! A dear friend wrote the recipe. I'm having it for Thanksgiving dinner, and my mother-in-law would love it with your tweaks.
posted by liketitanic at 9:51 AM on November 18, 2010

I need to get a new mandolin. My boyfriend ran mine through the dishwasher and it's melted slightly; the pegs won't hold a tuning, which affects the music in subtle ways.
posted by cabingirl at 11:03 AM on November 18, 2010 [5 favorites]

I need to get a new man doll. My acquaintance ran mine through the dishwasher and it's melted slightly; the body now leaks air in several places, which affects my playtime in subtle ways.
posted by Throw away your common sense and get an afro! at 11:33 AM on November 18, 2010 [1 favorite]

I just started James Tiptree Jr's collection "Her Smoke Rose up Forever" - I thought you all might want to know since its relevant to this thread.
posted by The Lady is a designer at 11:33 AM on November 18, 2010

I would take out the cheeses you specified and replace with Oaxaca.

Since I'm unfamiliar with any food item called Oaxaca, that sounds to me like:

I would take out the cheeses you specified and replace with Kansas.

which is intriguing, in a Sartre's Cookbook kind of way.
posted by small_ruminant at 12:07 PM on November 18, 2010 [1 favorite]

small ruminant the secret behind Cheddar is going to blow your mind.
posted by boo_radley at 12:18 PM on November 18, 2010 [2 favorites]

I need a new cat, I ran mine through the dishwasher... aw forget it.
posted by Splunge at 12:30 PM on November 18, 2010

Yay! That was the first FPP of mine that I though was really good. It took me a few crappy ones (eek, don't go through my history), but I was proud of that post.
posted by fontophilic at 1:32 PM on November 18, 2010

I need a new drug, I ran mine through the dishwasher and now it keeps making me feel sick. Unfortunately, this eventually caused me to crash my car, largely because I felt about three feet thick at the time.
posted by quin at 2:13 PM on November 18, 2010 [1 favorite]

What I really need is to figure out what I'm doing wrong when pan frying hamburgers, but I don't have enough data to put together a solid askme yet.

Soon though.

Soon.
posted by quin at 2:15 PM on November 18, 2010

I need a new dishwasher. My cat -

Ahwell. Forget it.
posted by Namlit at 2:19 PM on November 18, 2010

A damn good pan fried hamburger. The rest of that site is pretty good as well.
posted by Splunge at 2:25 PM on November 18, 2010

Learn the ways of the "Mercury Ball Test", and you will have pan frying success no matter what you cook.

Also shape your burgers like red blood cells, so they stay flatter when the muscle proteins contract while cooking.
posted by fontophilic at 3:25 PM on November 18, 2010

When I cook onions, they tend not to carmelize but just flatout burn and turn blackish and crunchy. What am I doing wrong? I keep the heat low. :(
posted by jokeefe at 4:12 PM on November 18, 2010

You might need a heavier pan, jokeefe. A thin-walled pan will make things more prone to burning.
posted by jocelmeow at 4:28 PM on November 18, 2010 [1 favorite]

The problem with your pan-fried hamburgers is that they are pan-fried.

If you can't grill them on a charcoal grill outside in nature like the gods intended, then you'll just have to suck it up and get one of those George Foreman things.

Mix ground beef with your favorite salsa, flatten the hell out of the patty with a spatula, and grill.

~Fin~
posted by misha at 4:43 PM on November 18, 2010

Burgers in cast iron pan: heat it up very very hot, sprinkle salt in it. Put burgers in pan, when they're well-seared on one side turn them over. When the second side is seared turn the heat done and cook to level of doneness desired.
posted by mareli at 5:28 PM on November 18, 2010

Fontophilic, yeah, I thought it was quite remarkable. I've been telling people about it.

Also, nom.
posted by Omnomnom at 10:55 PM on November 18, 2010

James is reading: Jilly Cooper, Jump.

Rather gives the game away, no?
posted by PeterMcDermott at 2:48 AM on November 19, 2010

Is there a greasemonkey script that can scrub all comments that are just recipes?
posted by not_on_display at 10:31 AM on November 19, 2010

When I cook onions, they tend not to carmelize but just flatout burn and turn blackish and crunchy. What am I doing wrong? I keep the heat low. :(

First, you need more oil/butter (say this because one always needs more oil/butter). Then, clearly, your heat isn't low enough. I'm forced to fight with this old stupid electrical stove here, and I regularly have to shift my pans 3/4 off the heat source to get this done, and shift them around while doing the getting done. Takes at least half an hour to get a decent result, preferably longer, and slower...

I'm voting for an oilsquirrel script that scrubs everything else...especially those potatoes that will go into the Whelk, as I was told elsewhere.

Anyway, what were we talking about?
posted by Namlit at 11:09 AM on November 19, 2010

Just yesterday, I bought some ground Szechuan peppers mixed with flake salt. Just amazing.

Oh, where have you been my entire life?
posted by spinifex23 at 12:04 PM on November 20, 2010

Szechuan peppers mixed with flake salt. Just amazing.
Oh, where have you been my entire life?

Salt Flake City?
posted by Namlit at 5:52 PM on November 20, 2010