Ask an Induction Range

Note

While this advice column is geared toward entertainment, the information herein is true and accurate, based on real world use of a modern induction range. You may take this post seriously if you’re considering switching to induction cooking. If not, read on anyway for your own amusement.

Dear Induction Range,

I want to switch to your technology because I’m worried about the emissions from my gas range. My husband, however, refuses on the grounds that he needs a range that is perfectly responsive, meaning he can adjust the heat instantly. I’d probably just ignore him, or perhaps even divorce him, but he is a great cook (I mean, his crêpes are to die for). So tell me: are you as slow to respond as traditional electric ranges?

Emma S, Seattle, WA

Dear Emma,

I have great news: stoves like me are actually even more responsive than gas. But don’t take my word for it—check out this little video:

(Ignore the voice-over … that’s just an induction newbie trying to grasp the nature of my functioning.) Not only is the temperature change instant, but there’s a digital power level indicator right on the stovetop, facing up, so you don’t have to peer under the pan while turning the knob. As for crêpes, tell your husband he won’t have to futz around rotating the pan like he does now due to his gas jets not firing evenly … I do a much better job. Just look at this beautiful crêpe I made recently.

Dear Induction Range,

I’m thinking of switching to induction but I heard I’d have to replace all my pots and pans. I’ve seen ads that suggest that you need to have specialty cookware designed for induction cooking. Is that true?

Megan L, St. Petersburg, FL

Dear Megan,

If you have a bunch of aluminum or copper cookware, yeah, it’ll have to go. But anything steel will work, from a cast-iron skillet or Dutch oven to one of these modern stainless steel fry pans with an aluminum core. If a magnet sticks to it, I can heat it up (or more specifically I can induce an electromagnetic current in it, causing it to heat itself). If you’re worried about the cost, consider keeping an eye out for used stuff at thrift stores (and bring a magnet along!). My master has been using a cheap Cuisinart saucepan on me and it’s gotta be twenty years old. You might also consider that with the cost of dining out going through the roof, and with the pleasure you’ll have cooking with induction, you might as well invest in your cookware.

Dear Induction Range,

I heard that your technology involves an electromagnetic current, and that for this reason I could use you (or stoves like you) to charge my iPhone, if I set the control to simmer. Is that true?

Ken S, Seymour, IN

Dear Ken,

Did you also believe the hoax that you could make an early iPhone waterproof by downloading an app? (Please note: that’s a rhetorical question—don’t write back to answer it.) Let me be clear: don’t do that with your iPhone.

Dear Induction Range,

A chef I know says that real chefs will never use conduction stoves because they just can't put out the BTUs, probably because they're metric. Even still, can you compete with a big bertha gas burner?

Bryan A, Bellingham, WA

Dear Bryan,

Real chefs can roast an entire land animal on a spit but that doesn’t mean you can do that in your kitchen. And a restaurant might have a crazy setup with giant flames coming up directly from hell to heat up a wok to 750°F. So yeah, a real chef might not settle for the likes of me. But for the average Joe cooking at home? There’s no comparison between an induction range and a consumer-grade gas or traditional electric range. I recently overheard my master saying, “I can’t believe  I ever raved about that measly 18,000 BTU gas burner I had on my last stove. That thing was a joke.” And he’s not wrong. The first time you see how fast an induction range can boil water, you’ll probably burst out laughing.

Dear Induction Range,

Hey, Im Natalia I accidentally sent you a message. Did we know each other in the past?

Natalia M, Glendala, CA

Dear Natalia,

You sound hot! We should totally hang out. In fact … can I bake you a pie?

Just kidding. I don’t engage with fraudsters or bots.

Dear Induction Range,

My buddy has a portable induction hot plate. It's fine except that it has a really loud fan. The peaceful morning is ruined by the howling of this hot plate, like someone with a leaf blower right outside the window, or worse yet, the neighbor with his new pressure washer. I can only imagine it would be worse with a big oven with more powerful burners. And beyond the noise factor, I’m thinking that fan must be there for a reason... is induction cooking just really inefficient, with loads of energy being wasted in heating of the electronics that must be blown away with these powerful fans, like an AI server farm? Is it going to cost a fortune to run that stove?

David P, Aurora, CO

Dear David,

Who cooks on a hot plate other than a complete dirtbag? I think it’s only because induction is so advanced that anybody would consider using a hot plate version of it. I don’t know what setup your buddy has, but a real induction stove like me doesn’t require any special fan—in fact, because there are no emissions, the overhead fan you probably already have, with your old stove, would be less necessary. In terms of other noise, there’s a bit of a buzz you’ll hear when you first turn on a burner, especially on full power, but either it quiets down or you just stop hearing it. Some claim there’s a high-pitched whine, but that’s more likely somebody’s spoiled kid who doesn’t want to eat his vegetables. Perhaps dogs hear something, who knows. I will confess, though, that induction ranges often do cause one particularly irritating sound: the insufferable blathering of their owners about how great they are. I suspect this would eventually subside in any case.

As for efficiency, we induction stoves blow doors on everything else. The website energy.gov states that we’re up to three times more efficient than gas stoves, and up to 10% more efficient than conventional smooth top electric ranges, and that “this improved efficiency performance can result in lower energy costs as well as lower rates of air pollution associated with energy generation.”

Dear Induction Range,

It embarrasses me to admit this, but my teenager is a total stoner. This is probably why he’s extremely careless in the kitchen, driving me crazy with brainless stunts like leaving a pizza box right there on the stove! For the last several years I’ve worried he’s going to burn the house down. Could a stove like you help make my home safer?

Lisa S, Fairfax, CA

Dear Lisa,

In many ways induction stoves are indeed safer. For one thing, there’s no flame at all; for another, even if one of my burners is left on, it won’t generate any heat unless there’s a pot or pan on it. This isn’t to say that my burners never heat up; if you’ve been cooking for a while, my surface will get hot from the cookware on it. But my display shows which burners are hot. I would say there’s definitely less fire and burn risk, but you should still warn your son that if he boils coffee on me, and then drinks it too fast, he could burn his mouth. Because it sounds like that’s the kind of wastoid we’re dealing with. Also, you should point out that if he keeps smoking pot, he may well end up one of those sad sack adults who cooks his meals on a hot plate.

Dear Induction Range,

Not to give anyone any alarmist ideas, but is all that electromagnetic radiation safe for life? I heard one guy say it’s even scarier than 5G.

Steve R, Asheville, NC

Dear Steve,

The NIH suggests that a induction ranges could interfere with pacemakers. That said, the American Heart Association doesn’t include them in its (long) list of devices that cause interference. If you have a family member with a pacemaker perhaps you should do some more research.

I’ve also heard that stoves like me can interfere with digital meat thermometers, but this would seem an easy problem to solve: you could move the pot or pan while using the thermometer; temporarily turn off the burner; or get an analog meat thermometer.

My master wanted to test radio signal interference so he did an Internet speed test over WiFi with his smartphone six inches from one of my burners. With the burner at its highest setting, his download speed was 38.5 mbps and upload was 21.4. With the burner off, download was 49.5 mbps and upload was 23.2. Not a huge difference.

As for 5G, the only scary thing about it is that it enables faster Internet access so fools can waste even more time doing YouTube, social media, and doomscrolling. Anyone describing 5G as dangerous from a radio wave perspective should be either completely ignored or ruthlessly ridiculed.

Dear Induction Range,

I live in California. Can I get a rebate from the state or federal government if I buy an induction range?

Tracy H, Berkeley, CA

Dear Tracy,

Alas, as of this writing there is not currently a federal rebate program for this technology, and although California had one for Energy Star certified induction ranges, the state is “no longer accepting applicants” (i.e., has temporarily halted the program). Certain cities like Alameda and Sacramento have rebates, but not Berkeley. Sorry.

Dear Induction Range,

You seem to like to blow your own horn, but be candid with me: what are the cons of induction ranges?

Emily M, Boston, MA

Dear Emily,

The main con is the expense: this is a major appliance, and the really nice induction ranges (like me) can be fairly expensive (or “hella bank” in urban stove parlance). But I’m cheaper than a Tesla, and will save you money on energy, so try to have some perspective here.

Some people complain that they miss the visual feedback of watching the flame on a gas range as they adjust the heat. But I never bought that. You’re talking about bending over to peer under a pot or pan, and what about the parts of the flame around back you never see? I have an upward-facing digital display for each burner, right on the stovetop. No guesswork. No, it’s not romantic, but neither is scorched or unevenly cooked food.

Dear Induction Range,

Do ranges like you have a glass surface that’s hard to keep clean or requires special solvents for routine cleaning? My mom had a glass-topped stove and it was always a mess. (Come to think of it, gas ranges are usually pretty messy, too...)

Julie M, Topeka, KS

Dear Julie,

No offense, but I think your experience with glass-topped stoves says more about your mom than anything. My glass surface is really easy to clean, with either a lightly dish-soaped sponge or a 50/50 water/vinegar solution. It’s easier than modern (but non-induction) electric ranges because my burners don’t get hot (other than from the pot or pan), so stuff doesn’t get baked on and you can even mop up while you’re cooking. And cleanup is way easier than taking the grille off a gas range, and fussing with the little burner plates etc. I did an octuple batch of Bolognese Ragu recently—a messy affair to say the least—and my master timed the cleanup: under six minutes to gleaming perfection.

Dear Induction Range,

My current gas stove works just fine during a power outage, or during Earth Hour, if I just light it with a match. What’s your strategy there?

Matt B, Temple Terrace, FL

Dear Matt,

You got me there. You’d have to eat a PBJ or a salad, or fire up the camp stove in the backyard. But are you going to select your cooking technology based on what works in the edge case of no power, which might occur a handful of times per year?

Dear Induction Range,

Google told me that the induction stove top creates a magnetic field which induces a current in the pot... Does this make a cast iron pan stick to the stove with incredible force?

Bobby L, Kansas City, MO

Dear Bobby,

No … there’s really nothing to this notion, nor to ChatGPT’s claim that the magnetic field helps to hold a pot or pan in place. In fact, if one of your pots or pans is slightly warped because somebody once left it on heat with nothing in it, it might be prone to unintended rotation on the glassy-smooth surface of a range like me (though it’ll still totally work). So no, your pan won’t be stuck to the stove.

You should be aware, however, that cast iron pots and pans are a fair bit heavier than aluminum, and steel cookware with an aluminum base is also a bit heavier. I would consider this a benefit for most people—it’s like lifting little hand weights!—but could be a bit of a problem for the very elderly.

Dear Induction Range,

Are you hacking into my text messages? I was texting with a friend and suddenly got this message, within the same thread, that read, “Ha aggiunto un cuoricino a un’immagine.” That’s Italian, and so are you (as my husband, the guy you patriarchally call your “master,” keeps boasting about). What’s going on and why won’t you respect my privacy?

E— A—, Albany, CA

Dear E—,

I did not send that message. I think it was created by your texting app in lieu of an emoji posted by your friend, which didn’t show properly due to an Apple/Android compatibility issue. The literal translation is “Added a heart to an image,” indicating a heart emoji. I have no idea why the message was in Italian. Trust me, I don’t even have Bluetooth, much less WiFi. (If I did, though, I’d totally be hitting on that cute Samsung fridge at the other end of the kitchen!)

An Induction Range is a syndicated journalist whose advice column, “Ask an Induction Range,” appears in over 0 blogs worldwide.

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From the Archives - Bits & Bobs Volume XVII

Introduction

This is the seventeenth installment in the “From the Archives – Bits & Bobs” series. Volume I is here, Volume II is here, Volume III is here, Volume IV is here, Volume V is here, Volume VI is here, Volume VII is here, Volume XIII is here, Volume IX is here, Volume X is here, Volume XI is here, Volume XII is here, Volume XIII is here, Volume XIV is here, Volume XV is here, and Volume XVI is here. (The different volumes have nothing to do with one another, and can be read in numerical order, reverse order, liturgical order, purchase order, mail order, and/or in good working order.)

July 24, 2007

I’m pretty sure I didn’t have any kids back when we were colleagues, but I have two daughters now, A— (age 5½) and L— (age 3½). Parenting has been both satisfying and exhausting. The girls always want me to “play Cassandra,” where I speak in this booming voice and pretend I’m an evil sea witch while acting out various scenarios they come up with. It’s really tedious, but they love it. Well, the other day I realized that playing Cassandra vaguely reminded me of some other wearying activity I’m routinely involved in, but I couldn’t put my finger on what. Then it hit me: conference calls. The dread I feel as I enter the passcode is identical to the dread I feel when I’m asked to play Cassandra. And yet both activities have to be done.

May 8, 2008

My back is seriously jacked up. For years I have lived in fear of my back suddenly going out: no apparent cause, no diagnosis, no treatment, no prognosis … just a purgatory of suffering that ideally will subside at some point. And now it’s upon me. The hardest thing for me is transitions (e.g., sitting-to-standing), and the hardest transition is from riding my bike to standing up and walking. So literally the most painful part of my morning ride today was carrying my bike up the short flight of steps to the porch. Then I had to maneuver the bike through the living room, around the landing by the stairs and through the kitchen, and then down the short flight to the office. A fresh stab of pain accompanied every change in direction, and one spasm caused me to catastrophically lose my grip on the bike when atop the steps down to the office. My poor bike fell and the top tube hit the arm of a chair, and now I have this huge dent in the top tube of my almost-new bike. It is absolutely heartbreaking.

The dent isn’t so bad that the ride would be affected, I don’t think. It’s just a really bumful blemish, like if Natalie Portman had a permanent whitehead the size of a pencil eraser on her forehead. Since this disaster I’ve twice had the bike up to a pretty good speed in a full tuck without any problem, so I reckon it’s good. It breaks my heart every time I look at it, though. Sometimes when I look down at that dent while riding I get so pissed off I can actually suffer more, so I guess that’s a silver lining. Man. I’ll still be whining about this on my deathbed, I’m sure.

February 9, 2009

Sorry it has taken me so long to reply to your simple inquiry. I’d forgotten all about it until I awoke at like 3 a.m., for no apparent reason, thinking, “pork shoulder recipe!” The recipe is below. E—’s handwriting is a bit hard to read, as she wrote this in a hurry. We were eating at Rivoli (on Solano Ave) and in a perfect storm of E—’s journalistic skill, our waitress’s helpfulness, and the amazing generosity of the chef, soon E— was being told the whole recipe, by the chef herself, right there at the table.

Let me decipher some of that for you. The pork gets half-covered in stock. (“Covered” gave me a lot of trouble in E—’s rendering, even though I know the recipe already.) Not given is how much chopped onion, carrots, and garlic to throw in. It probably doesn’t matter. The garlic should be chopped with a knife or razor blade (like in that movie), not put through a garlic press. (To hear Anthony Bourdain tell it, you should never put garlic through a press: “I don’t know what that junk is that squeezes out the end of those things, but it ain’t garlic.”) Real stock always helps but standard chicken broth is fine (except the Swanson “Unnatural Badness” style … you would want to pay the extra for “Natural Goodness,” which might be the same thing and they just added some margin to cover their substantial marketing costs, but you never know). Use the foil over the top even if you’re using a Dutch oven with a lid. The magic is that the pork just gets tougher and tougher and tougher as it cooks until it reaches some invisible threshold and then it just gives up, the proteins collapse (I might be making shit up here), and the whole thing becomes as tender as can be. I’m hoping that’ll happen to me eventually as well.

April 9, 2009

I agree, it’s pretty sad how many guys are running 27s [i.e., 27-tooth rear cogs on their racing bikes] and don’t even have the decency to be ashamed of it. They speak of this as though it were normal, inevitable even, and like it’s as acceptable as using, say, lightweight inner tubes or cork bar tape. “Oh, I love my 27,” T— has said on several occasions. This is as shocking to me as if he said, “Oh, I find that a feminine pad works so well as a chamois liner.” And don’t even get me started on the guys who advocate compact cranksets (as M— did on my blog post, eliciting what I hope was a sufficiently diplomatic response … my tongue is still bleeding).

Man, a pro racer using a giant rear cog? What’s gotten into these guys? It seems to me that if you have a larger rear cog than your competitors, you will either a) not use it, or b) get dropped in it. I remember before some collegiate race (in my Cuesta days) some guys gave me a hard time for having only a 19 rear cog. I predicted that nobody would be using anything bigger than that on the climb. As it turned out, I was dropped while still turning the 17 over pretty smoothly. These days I ride a 25. Sure, I’d rather have a 23 for aesthetics, and could probably handle this even on Lomas Cantadas in the summer on a good day, but I find I’m sometimes having to weave across the road even with the 25. Weaving of course isn’t the prettiest sight, but I’d rather see a guy weaving with a decent gear range than spinning along ineffectually in some really low gear facilitated by a triple, a compact, or a giant cog, or (worst of all) any combination of these.

April 19, 2009

[This pertains to the news that cyclist Tyler Hamilton had tested positive again after having totally denied doping before, but years before coming clean by writing The Secret Race, which is reviewed here.]

Yep, turn out the lights … the party’s over. Actually, for Tyler, the party should have been over in 2004. Since then he’s been like that one dude at the party who never went to bed and is still drinking the next morning.

May 11, 2009

Thanks for the feedback on my blog … that is a rare treat. Only occasionally do I get feedback and when I do it’s just verbal commentary from my biking buddies, such as on the corn cob post. Nobody actually said he liked it, per se. I think there’s some unspoken rule like “Don’t say anything nice to Dana.” Perhaps this is for fear my ego will get too bloated or something. One guy started off by saying, “You should write for the ‘New Yorker,’” which of course sounded like the highest praise I could imagine, but then he continued, “because your articles are so fricking long nobody could ever finish them.” Well excuuuuuse me! (My longest piece so far, on indoor training, took me half an hour to read aloud to E—; it would take less than that to read it silently to yourself, and I’m sure everybody on the ride watches stupid sitcoms that take that long. But as you said, reading is a chore.) Another guy, who I happen to know does read the “New Yorker,” agreed about the corn cob post … sort of. “Yeah, it was way too long. In fact, I even thought the poem itself was too long. I don’t have time.” I took this as a subtle dig at the first guy, but then that’s just the kind of total egomaniac I am.

July 4, 2009

Thanks for the copious feedback on my Father’s Day email. To answer your main question, perhaps the hardest thing for me to convey about my relationship to my dad is how it actually affects me: which is to say, not really that much. I think you are spot-on with your “arbitrary scale” concept, about a son living up to vs. rejecting his father’s example. My dad’s poor performance stands mainly as a cautionary tale, kind of a reverse how-to guide, rather than anything for me to be really bitter about. Certainly I’m disappointed in him, and when I bother to think about him I can get pretty irked, but I don’t feel I’m struggling to bear the emotional weight of my upbringing as I move through my life.

The ability to learn from a parent’s mistakes, even if you’re the victim of those mistakes, seems utterly obvious and straightforward to me (so long as substance and other abuse aren’t involved, of course). At least, that’s what I have traditionally told myself, but I’m gradually realizing that not everybody believes this. B—, for example, believes that my dad couldn’t have succeeded at being a good husband and father because my dad’s own dad, my paternal grandfather, was such a jerk and that family so dysfunctional. To my retort that as parents ourselves we can improve on the parenting we got, B— said, “These things take time.” He spoke as if this were an evolutionary process, one generation gradually improving on the one before it, to which I reply, bullshit! It’s revolutionary, not evolutionary—we make up our minds to not just repeat the cycle. As a metaphor, let’s say you watch a guy stick his hand in a fire and sizzle all the skin off and howl in pain. You think, “Note to self: do not stick hand in fire. Bad outcome there.” Now let’s say your father, and his father before him, and his father before him, all had this tradition of sticking their hands in fire. You’d think, “Note to self: dad and ancestors all idiots. Do not stick hand in fire.”

July 28, 2009

My kids did their first bike race, a criterium on residential streets in Albany. It was a “fun” race, meaning nobody was paying any attention to who finished where (supposedly). My kids were pretty excited about it. A— got ahold of my Blackberry the other day and started writing about her race. Here’s what she has so far:

I went to a race. It wasn’t just any old race. It was a kids race. I made the decision to inter. Though it looked hard it looked fun and I went with my dad to sign up. I was put in the 6-9 group and I was escorted to the start line. L—’s start line was closer to the finish. It wasn’t indicated where the finish

That’s as far as she got. The race was funny because A—’s group was only supposed to go about a quarter lap, but they just kept going after the finish line and did a whole lap of the crit course after that. I was announcing the race over the PA and got to say, “And ladies and gentlemen, crossing the line now is Albany’s A— Albert of the East Bay Velo Club!” I hope she was listening…

August 7, 2009

Yes, we’re in London! Compared to my previous vacation in France, this is very easy because I can speak the local language, having majored in English in college. There’s still a bit of challenge here (a “spot of bother, “ I guess I should say) regarding certain phrases and concepts. For example, at a pub last night I gave the barkeep a five-pound note and asked him to break it. He was nonplussed. “Break” seemed to mean nothing to him. “You know, give me singles,” I said. His confusion continued. Did he think “singles” was some kind of bar snack that costs under five pounds? Finally he grasped my meaning. Apparently England doesn’t have one-pound notes, which might explain why the term “singles” doesn’t carry any meaning for them. They’re all about the coins over here. It’s weird to think of spare change actually having value. I left a bunch of coins on the dresser last night without realizing they comprised most of my liquid net worth here. Three of the coins alone are worth like seven bucks!

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Bell’s Seasoning II - The Spawning

Introduction

Having been a drone for the better part of two days (as you shall soon learn), I am bound and determined to do something with my brain now. So why not blog? (Don’t answer—rhetorical question.) To get you in the mood for serious literature, I shall start with an epigram:

”They have a saying in Chicago, Mr. Bond. Once is happenstance. Twice is coincidence. The third time, it’s enemy action.” –Auric Goldfinger (in Ian Fleming’s Goldfinger). 

Do I have an enemy meddling in my affairs? Read on and decide for yourself.

The quest for Bell’s

What is Bell’s seasoning? Well, I’m glad you asked. It is nothing less than the key to Thanksgiving, as documented at length here.  Bell’s goes in the stuffing and is, I believe, instrumental in its apotheosis from dried bread cubes and celery (useless on their own) to stuffing, that supreme Thanksgiving dish. (At this meal, I could probably do without the turkey, and could almost do without gravy —but without stuffing, you might as well forget the whole thing and get takeout Chinese.)

As documented in that first Bell’s post, one of the few ways I contribute to the Thanksgiving feast is to procure this all-important seasoning. That’s a harder task than you might expect. Some stores carry Bell’s, many don’t, and for some reason I can never remember where I got it the previous year. It’s just a blur … like when you have this vivid dream that somehow gets erased within minutes of your waking up. If I were smart I’d have checked out that previous post, though this didn’t occur to me until after my quest.

My strategy

Phoning a store for a stock check is nearly impossible these days. Even if you manage to get past the Interactive Voice Response system and are transferred to a human, they usually shunt you off to some other department and you bounce around until you give up. Or they put you on hold, try to find the item, get distracted, and eventually someone else picks up and you have to start from scratch—or, more often, the line just goes dead. I did phone Andronico’s on Solano Ave because they have legit customer service. It turns out (I only now discovered when rereading my last Bell’s post) that’s where I got the Bell’s last time. Alas, the clerk yesterday advised that they’re out of stock. This answer came swiftly, meaning she’d rather make up an answer on the spot than bother to check, or they’d had a run on Bell’s and I wasn’t the first person to ask.

So forget phoning. I decided to just stop in at this or that store in a gradually increasing radius until I found the Bell’s. Surely somebody would have this and my circle wouldn’t grow to encompass all of northern California … right? I had some time, because I started on Tuesday. (Only an idiot would brave the markets on the day before Thanksgiving, right?)

Store #1 – Berkeley Natural Grocery

This was a no-brainer. I was walking back from the mailbox, several blocks from my home, and Berkeley Natural was right on the way. I dig this store because a) it’s my “corner grocery,” b) they used to give my kids balloons (click here for details), and c) my younger daughter worked there one summer. Alas, though they have lots of bins and an admirable spice section, I did not find Bell’s there. I knew this was a wild card, my “fail-fast” foray, anyway and the effort cost me almost no time.

Store #2 – Magnani Poultry

This is where I went to pick up our turkey. It was supposed to be mobbed—they told us Monday would be a lot better than Tuesday for the pickup—but who wants to store a fresh turkey that long? Early signs were not good—there was no parking anywhere nearby and I had to park in a nearby neighborhood and walk a few blocks—but it wasn’t that crowded in there. I took a number, was served pretty quickly, and was told that the turkey pickup was a separate line, but since I had the guy, I bought a pound of organic local grass-fed beef from cows that are “encouraged to socialize.”

I got my turkey and yikes, it was $115. For that much, I hope it also had been encouraged to socialize. I should have just hit one of our neighborhood’s many stray turkeys with my car … it wouldn’t be hard to do. But then, I’d have had no idea how to pluck it. Plus, what if the impact didn’t kill it? (This is how I rationalize the $115.) I also picked up a quart of frozen turkey stock and—could it be, their extensive spice rack included Bell’s? It did not, alas. All kinds of rubs, sauces, and seasonings, but no Bell’s. There’s the rub.

Store #3 – Monterey Market

I walked over to this place because it’s just across the street from Magnani and has all kinds of cool stuff (beyond their produce which is excellent and cheap; for example, around $0.40 for a bunch of cilantro). They have like ninety kinds of mushroom, fifty kinds of pepper, all manner of salsas and spices and extracts, and … no Bell’s. But hey, it was only like a five-minute detour and I got in some really great people-watching, everyone from restaurant owners to frugal housewives to college professors to tech bros, and a variety of ethnicities including those who actually know the differences among the ninety kinds of mushrooms and fifty kinds of peppers.

Store #4 – Lucky

It was time to stop messing around and actually do some research. The website for Lucky, in the neighboring town of El Cerrito, indicated that this very location did in fact have Bell’s in stock. This is a bit of a schlep so I never go there. In the parking lot an old, run-down guy seemed to need help getting out of his car, and called out for assistance. I was happy to oblige, but when I reached him he said he just needed money to buy a sandwich. This was a bit perplexing. I mean, he had a car, right? How broke could he be? But then, he was sitting sideways on the car’s back seat, legs sticking out, with no driver in sight, so who knows, maybe it wasn’t his car. Maybe he just needed to sit somewhere and found this car unlocked. The smallest bill I had on me was a five. Oh well … happy holidays, dude.

 I made my way through the front door and immediately encountered a large security turnstile, manned by a security guard. I got through that and the next thing I came upon was the “Convenience Section,” an area containing pricier items like cigarettes and booze, all fenced in with a locked door requiring customer service assistance. “Convenience” indeed. The fluorescent lighting at Lucky was that overly intense type that makes you feel like you’re being interrogated. The whole scene was pretty downscale. I made my way over to the spice section and—denied! Here is the gap where the Bell’s should have been:

I headed to the customer service counter, which was oddly situated beyond the checkout lines so I had to squeeze past people. The place was teeming with shoppers. At the service desk I waited behind a woman with a giant clear jar of what looked like granulated ginger, but it was the size of a coffee can, and had been penetrated by moisture so the contents were like cement. She was having a protracted negotiation about a refund or exchange and there was a language barrier, so it took some time. Finally it was my turn. “You mean the spice mix in the yellow box, with the turkey on the front?” the clerk asked. Yes, yes, yes! She said, “Oh yeah, we have that. If it’s all out in Aisle 2, go to our seasonal display.” She pointed toward that area and assured me there’d be more Bell’s there. I headed over and scoured the area. Nothing.

But surely there’d be more in the back, right? I decided to head back toward customer service, but didn’t feel like squeezing through a checkout line again. Seeing some people on their way through the inbound security turnstile (it had two big gates, you could drive a truck through it) I decided to slip through there instead, like piggybacking in reverse. Well, this set off the security alarm, which was exceedingly loud and shrill. The security guard gave me a withering look that said, “Man, you’re a damn fool.”

The next clerk at customer service rang up her boss on the red line. He took forever to answer. “My boss isn’t answering!” she said, bewildered. Finally the boss answered and said I should head way to the back almost by the double-door exit, near the dairy, where there’s yet another holiday display that would have more Bell’s. I found my way there but it was another fool’s errand.

Store #5 – Ranch 99

Ranch 99 is a giant Asian grocery in the Pacific East mall in Richmond. It wasn’t all that far away, since I was already pretty far north. It was a long shot I figured, but then this place is vast and has, like, millions of products. Once in the mall I had a lot of other businesses to navigate, but eventually found Ranch 99. Walking around in there was like a Willy Wonka experience, one tantalizing aroma after another, none of them exactly recognizable but like being at a Chinese restaurant and/or an open-air bazaar. They have half an aisle just for seaweed, and more kinds of cup-o-noodles and ramen than you’ll ever see anywhere. I scanned several hundred wacky spices, but no Bell’s. So I headed over to the seafood department to look at the lobsters. Check this one out:

From this (hastily snapped) photo it’s hard to grasp the scale of this lobster. It was the size of a small dog. Now, unless this critter had been living in this tank for years, which I very much doubt, he (or she) was waaaaay over the size limit on lobsters and should have been thrown back in the ocean (details here). This was basically an illegal lobster.

Not wanting my trip to have been in vain, I searched for something to buy, that I couldn’t get elsewhere. I hit pay dirt with this cookie tin, perfect for a Christmas gift for one of my daughters:

But alas, it too was not meant to be:

Store #6 - Oaktown Spice Shop

Google Maps found me a sneaky way home, which took me on this frontage road and then right up Solano Ave where we have a Safeway. The Safeway app said they were out of stock, but I figured, what the heck, maybe it’s wrong? So I started to head up there and passed right by this giant spice emporium I’ve somehow never noticed before:

This place was huge—I mean, floor-to-ceiling spices—but it’s all this homegrown Oaktown stuff, no third party products like Bell’s. The clerk was very helpful, letting me sniff various products designed to enhance poultry and even stuffing. I’m getting over a cold (don’t worry, I was rocking a COVID mask) so I couldn’t smell all that well, but suffice to say nothing smelled even remotely like Bell’s. So it would be as inappropriate as, say, putting jelly on a hot dog instead of mustard. No way.

Store #7 – Safeway

This is where I normally shop and I found the spice section very quickly, and almost just as quickly ascertained that they were either out of Bell’s, as their app had warned me, or didn’t actually stock it and only made it available online through some partner, like they’re trying to be mini-Amazon or something. But hadn’t I bought Bell’s here before? I decided to check out the discount shelves where they put overstocked and discontinued items. I mean, you never know, right? No Bell’s, but I found this:

Huh? Girl Scout Seasoning? Is this for, like, cannibals? Next I headed over to the “Manager’s Special” shelf, at the other end of the store. I’ve found weird products there before that I liked, and normal products oddly reduced, so I figured what the hell. Alas, no Bell’s, but I did find this:

How about Crushed BS? Is that good in stuffing? Dang. At least when I wandered the shelves for something else to buy, so as not to go home empty-handed, I found a crazy QR-code-driven digital deal that saved me—I kid you not—$18.40 on eight cans of cream-style corn. Since when is this humble product so expensive? At this point I realized my blood sugar was getting precariously low so I headed home, made Southwestern Corn Goo for my visiting daughter, and called it a night.

Store #8 – Berkeley Bowl West

Berkley Bowl is a great supermarket. When I was in college, friends would say to me, “What?! You don’t know about Berkeley Bowl? You of all people would love Berkeley Bowl.” I ignored all their advice because I thought it was a bowling alley. Why, I’d wondered, do all these people thing I’m a bowler? Finally someone clarified that it’s a grocery. So yesterday I checked online and confirmed that their Berkeley Bowl West location (the one nearer me) had Bell’s in stock. At this point my wife had a list of stuff she forget to get for our feast, so it wasn’t a special trip (though it’s a lot farther than I usually go to shop).

Their parking lot was large and cramped and full. I made a hot lap in vain. They even have a parking garage, but I just didn’t feel like it. I took another lap and got lucky. It took ages to walk across that giant parking lot and get a cart. I made my way to the spice section and—denied!

I found a customer service clerk and asked if they had any more in the back. “No,” she sighed. I asked if their other location would have it. “They do carry it, but there is no way I could find out if it’s in stock.” Well heck, if they won’t disclose that proprietary information to their own employee over the phone, I didn’t see any point in calling them myself. I decided I better just head over there.

Now, if you’re starting to think I’m bat-shit crazy to stick with this obviously doomed search (as my wife certainly does), you should know that this will be my first Thanksgiving in at least twenty years without my mother present, either at her place or ours. No, it’s not that I’m some momma’s boy or anything; it’s just that to let my wife to fly solo on the feast without having Bell’s seasoning would be like setting her up to fail. I don’t want to put that kind of pressure on her. If my family isn’t making spontaneous and heartfelt yummy noises over the stuffing, it will be pretty obvious.

Store #9 – Berkeley Bowl

I headed up to the original Berkeley Bowl. Traffic was murder. Every single motorist in the Bay Area was on the road, and many of them were angry, probably hangry, and honking. I so badly wanted to judge them, for being so utterly stupid as to wait until Wednesday before finishing their Thanksgiving shopping, but here I was, one of them. Having to withhold judgment was just insult to injury. I arrived to find another huge parking lot, also cramped, seemingly designed for nothing but Minis and those little Fiats. I totally lucked out and found a spot next to a guy at the end of the row who was so worried about his (albeit humble) car getting dinged, he was at the very far edge of his spot, meaning I had room to squeeze in despite the SUV encroaching on my other side. I headed in past throngs of people going in both directions. It was like a music festival or Burning Man. Oddly, when these masses of people aren’t in cars, I don’t mind them at all.

Now, this is the Berkeley Bowl where my brother M— worked, and I’m going to tell you a fun story about that. M— worked in their excellent seafood department, and was impressed at how well it was run. But he had trouble making friends with the staff, who—being career blue-collar guys—might have assumed he was a fly-by-night college kid or something. One guy in particular, Jose, seemed a bit cold. Well, for various reasons, M— decided to move back to Boulder, and on his very last day working there he waited on a rather snooty old lady who told him something like, “Make it snappy.” She seemed so privileged and self-important, M— just couldn’t bring himself to move very quickly. Gone was his normal verve; he somehow felt like he was underwater and everything was happening in super-slo-mo. Eventually the lady became exasperated and demanded of Jose, “Why is he so slow?” Jose, taken aback, didn’t really know what to say and after an awkward pause, replied, “I don’t know. Why don’t you ask him?” Flummoxed, she could find no other response to this suggestion than to turn to M— and ask, “Why are you so slow?” M— stared at her and said, “Because I’m stupid. Okay?” He handed her her purchase and she stormed off. Jose looked over at him and said, “M—, you’re okay.”

And so, on to the spice section. Guess what:

No, that’s not a repeat of the first Berkeley Bowl picture. It’s just the same old story. Gobs of the competing products on either side (I got really sick of looking at this fancy Colman’s mustard powder and Old Bay seasoning, whatever those are) but the Bell’s was totally gone. The customer service clerk said, “Gosh, that’s odd, this was just stocked this morning!” There wouldn’t be more in the back, she advised, but they might have more in the boxes atop the shelves. She climbed a stepladder and rooted through at least a couple dozen boxes up there, wheeling the ladder down the entire aisle before finally giving up. But hey, at least she tried.

(By the way, did you notice that the Bell’s at this rather upscale store sells for only $3.79, whereas at the down-market Lucky it was $5.19? I’ve seen this disparity before and I just don’t get it…)

Store #10 – second Andronico’s

I decided to head home via Shattuck Ave, which would take me by another Safeway, this one much more chichi than the one near my place. Along the way I passed an Andronico’s I’d totally forgotten about. Since the first Andronico’s acknowledged that they normally did stock Bell’s, this seemed well worth a shot. The parking lot was completely full, and parking in the surrounding streets was no better. On my second hot lap I got lucky and a SUV was pulling out. This was a weird spot right up against a brick wall, but I had plenty of room. Maybe I was just too tired and frazzled, but my first approach was way too shallow and then I felt like I was committed. It took me a good bit of sawing back-and forth to nestle in there, during which time an old geezer in a motorized wheelchair oozed so gradually across my path it took all my patience to wave nicely at him and put on my best fake smile, and also during which time some other dude, as if to rub it in how far I was from the wall, passed by my car on that side. I finally got ‘er done and headed in to the store.

This had to be the flagship Andronico’s. Fricking giant place. I found the spice section, which was quite large and I counted over twenty different kinds of salt. They had stuff I hadn’t seen anywhere, but—you guessed it—no Bell’s.

Store #11 – second Safeway

The Safeway on Shattuck has the largest parking lot of all, and it was 100% full. They had a garage too, with a digital sign to indicate available spaces, but it was broken. I finally found a very narrow spot in the 15-minute section, between a big concrete median and a battered pickup truck full of all of somebody’s possessions, parked diagonally so it infringed significantly on my target spot. I just couldn’t get in there because my tires kept hitting the median. No wonder nobody had taken the spot. I finally managed to find parking along the street. I headed in, braved another crazy crowd, found the spice section, and I know you’re not gonna believe this, but … they didn’t have Bell’s. I was beginning to feel like the narrator of Poe’s “The Raven” who seems to take a masochistic pleasure in asking the bird question after question because he knows it will only reply, “Nevermore.” He’s basically torturing himself, as was I.

As a last resort, I double-checked the websites for Sprout’s and Whole Foods. Here’s what Whole Foods said:

What a blatant lie. “We can’t seem to find this product” actually means, “We have chosen not to stock this, even though we have an entire aisle for homeopathic remedies, aka snake oil.” I’m not necessarily averse to placebos, but they shouldn’t cost an arm and a leg; Whole Foods is basically stealing from clueless people. They’re dead to me. Sprouts showed me bell peppers, some kind of beer with Bell in the name, and hundreds of unrelated spices, but no love.

Well, that was that. I was done. Nobody could say I didn’t try. In fact, I realized it would be better not to even mention stores 10 and 11 to my wife. She already thought (knew?) I was crazy to be so persistent … why salt the wound?

Store #12 – Rose & Grove Market

As I headed home I realized there was one more store I could try, which had been next door to the bike shop I worked at in college (which is where I met my wife). Oddly, I’d never set foot in this little store, but always grasped it was a Berkeley institution. (Its very name attests to its longevity, since the street it’s on, Martin Luther King Jr. Way, was called Rose Street until 1984.) Rose & Grove is not a big place but hey, you never know. I decided if there happened to be street parking right out front, I would take that as a sign from God that it was worth checking out.

Well, guess what? There was a parking spot right out front—unbelievable! So I headed in. Now, if this story were an “ABC After School Special,” Rose & Grove would have had Bell’s Seasoning and the holiday would be saved. But what I encountered was almost the opposite: they had almost zero inventory. All the shelves were bare except for some booze behind the counter. The clerk informed me that they’d gone under and would have a new owner in a month or so. The end of an era, and the end of my quest.

“Wizard of Oz” ending

Oddly enough, my story has a happy ending, along the lines of “there’s no place like home” in “The Wizard of Oz.” No, I didn’t wake up and realize all this had been a dream. Rather, I arrived home defeated, but had a backup plan: on Monday night, foreseeing possible Bell’s supply issues, I took from the freezer a fresh box of it I’d put away last year. My mom has said it freezes just fine. But when I opened the box on Tuesday, I discovered to my great disappointment that it had almost no smell. Since I’m getting over a cold, I had my daughter smell it to double-check. Instead of saying, “Mmmmmm, that smells like Thanksgiving!” she frowned and said, “It doesn’t smell like anything.” Unlike Han Solo, the Bell’s had not survived the cryogenic freezing operation.

But now, in desperation, I gave it another sniff. Eureka! As it thawed out, it must have regained its potency. Like magic, it now smelled like Mom’s stuffing! I had my daughter sniff it again, and she agreed. It’s not ideal, but we should be fine. What a relief.

Enemy action?

What remains to solve is how so many places could possibly be out of Bell’s at the same time. It couldn’t possibly be coincidence. So I started to wonder if I’ve made any enemies who might want to thwart me in this quest. I’ve certainly seen evidence, when shopping, of a doppelganger at work, who buys up, say, all the Bonne Maman apricot jam (but no other flavor!) when it’s on sale because he has the same taste as I do and is just as much of a cheap bastard. But that has a logical explanation: he’s stocking up, same as I would. But who needs more than one box of Bell’s (or two, if freezing one for later)? What would be the motive?

Maybe it’s that first blog post. Maybe somebody read that, decided he hated me based on my writing style, and is an eccentric millionaire, and so went around buying up all the Bell’s, or (if he’s not local) hired some taskrabbit to do it. That could be. But then, why would somebody hate my blog that much (other than the Velominati, Andrew Tillin, or Margolis and Liebowitz)? This enemy action theory just doesn’t seem very realistic.

But then a much simpler explanation occurred to me. Perhaps my last Bell’s post simply hit the mark, and convinced all my readers that this particular seasoning really is the key to Thanksgiving. Maybe across the country, even across the world, including my own locale, people are buying up the Bell’s in droves. To test my theory, I looked up the stock price for Brady Corporation, which makes Bell’s seasoning. Sure enough, its price began a dizzying climb in late 2015, right around the time of that first post. I appear to be a victim of the very success my blog has brought about!

Yeah. That must be it.

Well, if you’ve made it to the end of this post, especially if this was after your big feast, congratulations. And have a very happy Thanksgiving!

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Email me here. For a complete index of albertnet posts, click here.

From the Archives - Bits & Bobs Volume X

Introduction

This is the tenth installment in the “From the Archives – Bits & Bobs” series. Volume I is here, Volume II is here, Volume III is here, Volume IV is here, Volume V is here, Volume VI is here, Volume VII is here, Volume XIII is here, and Volume IX is here. (The different volumes have little or nothing to do with one another.)

As with the last few installments, these are taken from ancient emails, back when I archived them as simple text files in the mistaken belief I’d be able to keep up with the practice. It didn’t last long, but has yielded some fun finds from a bygone era. I wrote all these when I was living in San Francisco, before moving to the burbs and becoming a parent.

December 26, 1994

[Having recently finished a 9-month bike tour] I’m still interviewing for a proper corporate-type job. In the meantime I’ve been working odd shifts at the bike shop in Berkeley, just to feel like I’m not a totally hopeless unemployed person. It’s a pretty ridiculous commute, first biking up and over California Street which has got to be at least a 15% grade, and then all the way under the bay on the Bart, for the typically paltry pay you get at a bike shop. Still, it’s diverting and often fun. For example, on Christmas Eve, a bike builder named Daniel, who has been on suspension without pay until further notice for sloppy work, brought in a 12-pack of Heineken, probably as a brown-nosing move. We threw it in the fridge, and brainstormed ways to get the owner, M—, to let us drink them on the job. M— was in a holiday mood, which was good; earlier, I’d “reminded” him of a policy of always buying lunch for members of the staff who wore staff t-shirts on Christmas Eve, and he went along with it. Well, by mid-afternoon the mad Christmas crowds were getting to me and the boys, and I proposed to M— the idea of discreet alcohol consumption to carry us through. M— said, “What, there’s beers!? Cool, gimme one.” Alas, it appeared we’d have no way to open them, lacking a bottle opener, but I grabbed a Maillard Helicomatic lock-ring tool and it worked great. In fact, it soon dawned on me that one half of the tool does the lock-ring, and the other is in fact nothing else but a bottle opener. You gotta love the French. Well, M— proceeded to walk out on the sales floor, beer in hand, and sell a bike. Needless to say it was a free-for-all after that.

January 1, 1995

I guess I forgot to give you my (kinda) new street address: it’s below. I had some fun moving in here. Our street is fairly flat, but our-cross street, Filbert, is crazy steep. They don’t call our neighborhood Russian Hill for nothing; our hills are as oppressive as Russia herself. Trucks and tour buses are prohibited on Filbert but that didn’t stop me from driving up it in the 14-foot U-Haul I rented. Its diesel engine was taxed to the limit, and I had this breathtaking, terrifying, yet oddly giddy feeling of impending doom. Halfway up—and too late to turn around—my inner ear started giving me (non-verbal) warning messages that the truck was about to pitch over backwards and tumble down the hill, end over end. It was such a fearsome feat that I almost got an erection. I held my breath and reassured myself with the fact that this time, I’d bought the full insurance. Anyhow, I made it over, down the other side on compression (the engine shrieking like it was gonna throw a rod), and then, as a final flourish, proceeded to parallel-park that baby in one of the toughest neighborhoods for parking in the entire city.

March 13, 1995

I am very gratified to get your response. The kind of honesty I indulged in via my letter to you, calling you out as I did, was admittedly dangerous—the recipient of such a letter can either take the painful, self-effacing route (which you did), or delude himself and continue to hide behind the falsity of his social veneer. This latter type, like a blindfolded tyke who has yet to learn object permanence, will assume that because he can’t see the truth, that it can’t see him. Of course such behavior is completely pathological. Right now I’m thinking of J— S—, whose insatiable desire to be cooler than me back in high school took the form of dissing me, like some kind of human sacrifice to the gods of cool. I thought to myself, “J—, can’t you do better than that? It’s not hard to be cooler than me—why don’t you try to be cooler than somebody who actually is cool? Like the Fonz? I mean, seriously … cooler than me? What kind of ambition is that?” I was originally drawn to J— as a friend, back in elementary school, because he was such a bold, unapologetic nerd. Unfortunately, it couldn’t last. Through what he probably thought was a social apotheosis from lowly dork into “happening dude” (his favorite phrase), I witnessed the slow, cancerous death of a personality.

May 2, 1995

Thanks for the warning about the virus! I’ve always wondered whether those anti-virus programs can detect viruses that come over e-mail. Fortunately, almost all my e-mail comes from trusted friends and relatives anyway. I did, however, receive a “junk mail” message at work. I guess business solicitations are frowned upon on the Internet, but on CompuServe [how I get and send e-mail], who knows, maybe anything goes. Anyway, I forwarded your warning message to everybody in my e-mail list (about 20 people).

So, yeah, e-mail sure is cool. It’s been wonderful to be able to write my brother Geoff without waiting for the normal three weeks or so it takes the postal service to carry physical mail to the Netherlands. Maybe I’ll get a sound card for my PC and record my actual voice, and send the recording as a binary file; Geoff could hear a reasonable computer facsimile of my voice on the other end! Of course that would be more of a parlor trick than anything useful. You know, the strangest thing about e-mail is that my dad, who by all means ought to be a master of this technology, has not actually joined up. And yet he has the computer, and the mind, for it. Bizarre.

August 6, 1995

You know what? Every time I make my Mexican rice, I think of the time I made it at your place in NYC, and scorched it. The horror! I am certain that you threw away the leftover rice, because it was, well, inedible. I only hope you didn’t have to throw away the pot since I’d blackened it so badly. I keep thinking about what a disaster that was. I say all this to my shame. I guess what I’m saying is, you should really come out to San Francisco so that I can try again with the rice, and show you that it really is good when the right ingredients and familiar kitchen equipment are on hand. I could send you back with a new pot, even. So if you get the chance, please come. Until then, I suppose you can just curse my name.

October 24, 1995

Using the formula f=mgh, and my stopwatch and altimeter data, I have calculated my power output for the climbs I biked up today: over a period of 16:30, I averaged 0.37 horsepower. But what does that mean? Does it mean I have a third of the strength of a horse? Well, not really; I don’t think horsepower applies to horses in the real world. But we do use horsepower to describe certain things. For example, my output was .0037 times the horsepower of a 1985 Volkswagen Jetta, I happen to know. And it would be more than enough to power a Hoover Mighty Might vacuum cleaner. If that’s not interesting to you, consider that 0.37 horsepower translates into 272 watts. That tells us my output is enough to power one of our chandeliers and a desk lamp.

November 1, 1995

Why yes, I’ve been to House of Nanking many times, and thanks for asking. I guess I can’t really recall what my favorite dishes are there, as I try to mix it up each time. Until recently, my strategy was to spend my time in line asking everybody else what they usually get. But the last time, I was in the mood for chow fun and asked the waiter, who is also the owner, if they had it. (In my experience, you can ask for just about anything, including chili mac, at a Chinese restaurant and they’ll have it, even if it’s not on the menu. Not that I have ever actually asked for chili mac. I’m just sayin’.) Well, the owner looked at me as if I were some kind of uncultured rube (which I may well be). “No, chow fun is white-man food!” he laughed. “This your first time here?” I said, “Uh … no.” He nodded and said, “I’ll set you up.” What then transpired you can well imagine, as you described your own Nanking dining experience so well in your last epistle … I need say nothing more. I love that place. It’s always worth the wait. I like the strange vegetables that they use—yams, for example. Totally unique (plus I normally hate yams). As far as the place being greasy, sure, it’s greasy, as Chinese food tends to be, but compared to most places, it goes down (and stays down) pretty darn well. Man. Now I can’t get that place off my mind.

August 27, 1996

How cool, I just figured out how to hook the CD-ROM in my computer into my boom box. It works great—so it looks like I bought computer speakers for nothing. Oh well. Now I can play CDs, which I never could before. Only problem is, I only own two CDs and they were both freebies that E— got from her work. I guess I could check out CDs from the library and tape them. Or of course I could do like everyone else and just go to the record store and buy music, but E— and I are trying to save up for a house one day, which is no easy feat in this area. We looked at a 2-bedroom condo a few doors down and it’s $250,000! There are 1-bedroom condos on top of Russian Hill for $1 million … as if! Sausalito is probably only slightly cheaper than San Francisco, and we’d have to pay $3 a day to commute in over the Golden Gate Bridge (not to mention fighting the traffic … no thanks). So we have to be pretty frugal while we figure out where, one day, we might be able to afford a place.

December 2, 1996

Just had the stomach flu. As if in some awful parody of the three-squares-a-day rule, I deposited my Thanksgiving dinner, in three installments, into the toilet (out the front end). Damn!

December 23, 1996

In reply to your question:

>>You’re set in Internet EtheReal Estate, hottest property going 
>>(the new frontier). But still one question: where do you put 
>>the relatives when they come to visit?

Well, it’s really pretty BASIC. First, I should say that my family members aren’t exactly queuing up to visit me. But when one or two of these characters feels the need to offload, I’m happy to let them nest in any free partition in my home. I help download their luggage (we have a little cache to store any valuables they might have). If they stay the night, I have a strange kind of cot I fashioned out of a kind of braided fiber (a web, you might say) that I’ve stretched over a mainframe. I have a nice spreadsheet for the cot, and some other soft wares, to make guests as comfortable as possible. Usually I keep the bedding compressed, but sometimes I set it up just for CIX and floppy down on it myself.

I’d really like to keep my domain open, but I normally limit it to friends and family. I mean, entertaining is a real effort for me—I guess I’m just not a natural-born server. Multi-tasking is hard for me so I just can’t monitor everyone all the time. I struggle to be a good host sometimes, and some guests I don’t like the slightest bit. Most are basically OK, but many just don’t observe the proper protocol. I can handle it if they’re not PC, but I won’t tolerate bad language. In fact, the next time I get a cursor, he’d better be ready to run, because I swear I’ll boot him!

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Email me here. For a complete index of albertnet posts, click here.

From the Archives - Bits & Bobs Volume IX

Introduction

This is the ninth installment in the “From the Archives – Bits & Bobs” series. Volume I is here, Volume II is here, Volume III is here, Volume IV is here, Volume V is here, Volume VI is here, Volume VII is here, and Volume XIII is here. (The different volumes have little or nothing to do with one another.)

As with other installments, these are taken from emails to various friends and family members, back when I archived them as simple text files for posterity. Who know that posterity would come in the form of a blog? I sure didn’t, as the Internet was (almost) entirely unknown in those days…

January 15, 1995

I filled out a W-2 the other day and was about to check “Single” as I’ve been doing for about 15 years, and then realized, “Wait a second—I’m married!” Then, I had to look at all the worksheets to see how many deductions to claim. I was shocked to realize that as far as the IRS is concerned, I do not qualify as the Head of the Household. Just what in the hell is going on here when a man doesn’t automatically qualify as head of the household?

July 6, 1995

We have some houseguests from Holland. In their honor we just ate “Gourmet,” a Dutch culinary tradition (you might even say celebration). I got the Gourmet set from my brother. You have these little burners, that burn Sterno, with little 4-inch non-stick pans on a cage above them, and you throw in little pieces of meat and vegetables, kind of like fajitas. It takes forever, and it’s a lot of fun, like a great movie that you don’t want to end. You get to try all kinds of different combinations—I ate at least ten different pans of food. It’s great. The only problem is that the flame goes out every so often and it’s kind of scary relighting it. I’m sure after doing this dozens of times I’ll get overconfident, squirt Sterno right into the dying flame, and blow up my kitchen.

July 30, 1995

I had an epiphany recently. I was going to brush my teeth and I noticed that E—’s toothpaste tube wasn’t rolled neatly from the end, but was squeezed in the middle. This shouldn’t have bothered me too much, since we have separate toothpastes (not really by design, but because I accidentally bought tartar control, which she doesn’t like). But I figure I’d roll her tube up for her. Well, not really for her, since she doesn’t give a damn, but for me. I can’t stand to see the toothpaste tube disfigured like that. Well, when I rolled it up, I realized the cap was open. I realized this because toothpaste squirted out. It was a big mess, all over the cap. This is the kind of stupid modern cap that has a little flip-top. The top was all coated in goo. I reflected meanly that it was probably pretty gooey even before my little mishap. I removed the cap and rinsed it carefully in the sink, which is when I had my epiphany that I’m really a totally absurd person. Actually, it’s not really an epiphany, because this fact has been dawning on me frequently, possibly due to the tendency one has to compare his behavior to that of his spouse. E—’s lack of attention to such details amazes me. “Amazement” perhaps don’t cover her responses to my own quirky pedanticism, and to the obvious torture that entropy inflicts on my life. We’ve had a certain amount of marital friction along these lines.

So, are you the same way? (I think I’ve seen signs that you are.) If so, does [your wife] mind? Only moments ago, I halted my train of thought, noticing a bit of lint on my keyboard, and plunged into my desk drawer to retrieve a little nylon brush, perfectly suited for cleaning out a keyboard. It’s the brush that came with the Norelco electric razor I bought in 1985 to shave my legs with. The razor wore out in six months, and the replacement blades cost more than a new razor. I sure wasn’t going to buy new blades, on general principle, but I couldn’t bring myself to replace the whole razor and throw away the almost perfectly good old one. So I took the only possible remaining option: I began using a Bic. Before retiring the electric razor to some special burying place (or perhaps I still have it somewhere), I inspected the nylon brush that came with it, and determined that it would be excellent for cleaning the keyboard of my typewriter. Well, that little brush has lasted me four keyboards since then, and I always know where to find it instantly. I even brought it on the bike tour. Does that make me ridiculous? [2023 update: I still have, and use, that little brush.]

September 12, 1995

[Trigger warning: the following anecdote involves heavy drinking. Let me just say, before you proceed, that these days, as a responsible salary man, husband, and father, I appreciate quality beverages and enjoy them responsibly. I haven’t drunk recklessly in ages, and my kids can vouch for me in that regard.]

We went down to Ventura to participate in D—’s blowout 30th birthday party. P— drove us down there, with [his wife] L—, and even got us a motel. (I’d envisioned just passing out on a sofa or something at the party, but a motel was entirely welcome.) The only problem was, once we got to the party, P—, who is a very starchy sort, given to extreme temperance, seemed determined not to have a good time. He and L— sat by themselves on a sofa and watched—and in fact judged—the mêlée unfolding around them. It was one hell of a party. All kinds of people were there whom I hadn’t seen in ages, such as B—. Well, the more fun everybody else began to have, the more visibly annoyed P— seemed to become. By 9:30 he had his jacket on and was making noises about saying our goodbyes and heading to the motel.

The next piece of this story requires some background. At your wedding, I became somewhat inebriated, perhaps as the result of obliging half a dozen old friends who wanted to drink a shot with me. (I’m not sure what the origin is of this strange custom.) Well, I began talking to S—’s sister. She asked me what I did for a living. My response, as I began, threatened to ramble out of control, since I really didn’t have a good answer. So I backed up and started over by telling her the highlights of my day: getting home, changing my shoes, and hanging up my suit jacket. From here my logical faculties completely broke down and I circumnavigated, in tedious spirals, what would have been the point of my story if there had been one. My shoes featured prominently, for reasons I cannot recall. I do not believe that my story was very interesting. However, I believe S—’s sister was at least somewhat amused, because she giggled through my little monologue. It’s always at least somewhat amusing, in a voyeuristic sort of way, to watch a drunk person trying to make sense, his rhetoric completely disintegrating and being replaced by loud, doggerel emphasis. If nothing else, my rambling was benign.

Anyway, the next time I saw P— he recounted at length the foolishness of my drunken oration, which he’d witnessed at the wedding. (I had actually half forgotten it, until he mentioned it to me, at which point I remembered every detail with complete clarity.) P— expounded with much emphasis on what an absolute idiot I had been, and how glad he was that he wasn’t me and doesn’t have to live anything down. I didn’t (and don’t) quite get his point, though he took pains to make it.

Okay, that’s the background. Now we’ll return to D—’s party. P— grew increasingly vexed with me, since I was ruining everything by having a good time and enjoying the company of not just my friends but of complete strangers. For example, I got to chat with M—, a former star rider on the cycling team I’d never before met, whom I gather P— was kind of intimidated by. Well, while I was chatting with M—, about who knows what, P— came up to us and said, “Hey Dana, why don’t you tell him about your job, and your shoes.” This annoyed me, encapsulating as it did his general piss-poor attitude, and I am curt even when sober as you well know. I responded, as one does, “Why don’t you blow me.” Well, M— was drunk enough to find this the funniest damn thing he’d ever heard. This annoyed P— further, and he decided it was time to leave.

It wasn’t even 10:00 yet, and D— and I hadn’t even yet shared the sophomoric delight of travelling naked. To this day I regret having squandered the opportunity to bike naked through Isla Vista with D— years ago (having chosen instead to do something else with R—, which only seemed like the better idea at the time). This time I wasn’t about to leave before accomplishing that, so with the clock running out, D—, B—, and I ran out of the house, out the back door, as if escaping. As we abandoned our clothing and ran across the beach, mooning the moon as it were, I could hear L— and P— harmonizing: “We’re leaving!”

Now, the ocean was a good 200 meters from the beach house, and we aren’t great runners, and it seemed to take an eternity to make it to the surf. Then, for some reason the water felt merely cool, not icy cold as it truly must have been, and hence our swim was not rushed. Nor was the ensuing sand fight. To make matters worse, by the time we returned to the house, our clothing had been stolen. By now it was going on 10:30 and P— was livid (in the silent, tense, purple style that is so much more annoying than if he’d spewed profanity or something). It should be noted that nobody else had even thought of leaving the party. In fact, there was a cake fight in full swing. By the time I had recovered my clothing and put it back on, P— himself had become an innocent civilian caught in the crossfire: he’d had a giant wedge of brown/blue/pink birthday cake ground into his jacket by one of the blessed Dionysians. P—, the party atheist, dragged me out to the car, our wives following along, and we left behind a party that was still in full swing. Fortunately, once we got to the motel P— treated us to a live reading from a book of fine literature by Laurence Sterne. This seemed to revive his good spirits and was a nice way to wind down the night.

December 10, 1995

My new job begins tomorrow. I gave my old employer  a whole month’s notice, so that I would have time to tie up all the loose ends and train my replacement. We hired a good guy, looks like Uncle David did as a young man. Good academic credentials, including a law degree. Made it kind of odd training him: “Well, I’ve no use for this job anymore, but I’m sure you’ll be great!”

The new job is about five blocks closer to home than the old one. It’s on the edge of the Financial District near Chinatown. The building is a newer one than my old one, but slightly less spacious. If my old building was a giant Buick, this one is more like a nice new Nissan Sentra. The furniture is more modern (Star Trek ballistic nylon, coated steel) than the stuff at my old building (opulent leather, cherry wood). And this is the kicker: a cubicle rather than an office. Did you ever see my old office? Probably not. Well, it was sweet. Great view, great chairs (high back, ergonomic chair for me, a sumptuous black leather chair for my guest), great lighting. A door I could close. Vertical blinds. Framed Ansel Adams print on the wall. Now I’ll have a cubicle. I haven’t seen it yet, but I envision the kind of fabric-covered partitions I can stick notes to with thumbtacks. Surely buzzing fluorescent lights overhead. It’ll be an unimpressive task chair (like the dumb-looking webbed chair Spock had to sit on in the Star Trek movies). These are my fears. The reality could be nicer, but still . . . a cubicle. O, what I’ll sacrifice for job security, unlimited growth potential, stock options, vision benefits, and cool people to work with!

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