I don’t know if this counts but my wife will often be like “I saw this recipe on Instagram that I want you to make” and I have to be like “how many blocks of cream cheese does it involve?” and then she’s like “Awww okay”
I swear 90% of these recipes out therr are the same exact thing with different presentation and they all just taste like bland, underseasoned, cream cheesy meat and vegetables.
After my third Hello Fresh meal (during the first few months of COVID mind you) I was like “why does every recipe begin/bennigans/end with “AND NOW ADD THE BAG OF CREAM CHEESE!!”).
Cancelled soon after the “spicy firecracker meatball sichuan hell!” Meal that culminated in “and now add one tsp of Sriracha to 1/2 cup cream cheese to dress your arugula! (Use less sriracha if it’s too spicy fam!)” Or some such bullshit.
In summation: fuck Hello Fresh (and also use cream cheese where it’s supposed to be used: on bagels, as a frosting base and sometimes in TexMex as a condiment, ya sickos.)
A month ago, my wife saw a nice looking cookie recipe on Instagram. When she tried it herself, the cookies came out looking amazing. We had to throw them out because they tasted awful.
For chocolate chip cookies, go with Alton Brown’s newest version on YouTube.
That recipe is light years ahead of any other recipe I’ve tried. Just make sure to rest the dough in the fridge for a minimum of 6 hours. It really does make a difference. Also get them in the oven when they are still cold, don’t let the dough warm up.
Become convinced that purchasing an expensive knife and spending half of your life fucking around to keep it sharp and protected is a good investment of your time.
Buy a $10 German steel chef knife on sale, get a rada QuickSharp and a (e: Victorinox 14 inch) chef hone and get on with life.
I cook quite a bit, so I disagree a little. you don’t need a stupid expensive knife, but buying one or two good quality knives is worth it. They probably last as long as you do so it’s not like you have to keep buying more, just buy quality once. I still have a couple cheap knives too. Also, expensive != quality. Choose wisely.
The cheap knives suck at holding an edge. I spend more time “fucking around” keeping the cheap knife sharp than I do the good ones.
Hand wash the knives. The dishwasher detergent will accelerate the loss of the edge and pitting, especially in cheaper steel. Use plastic or wood cutting surfaces, not hard ceramic like plates, or glass.
I buy cheap knives with the plastic handles from the local butcher as they always have spares. Got a maybe 2000 grit belt for the belt sander. Sharpen the whole lot in about 15 minutes twice a year and they hold well
First hones are worthless if not activity bad for a knife edge. 10 dollar German knives are trash unless you win the lotto or something.
You don’t need to spend hundreds but a good knife will last a lifetime and stay sharp 10 times as long.
“hones are bad for a knife”
Brother, I don’t know if you’re aware of this, but you understand absolutely nothing about knives and you should never try to talk about them again.
LOL I mean people once thought the earth was flat with the same certainty… There were wrong too. I’ve seen high Def images of exactly what a hone does to a knife edge, so umm you can claim whatever…
The only correct response to you right now is “shut the hell up”.
And yet you were incapable of following your own advice, interesting…
Shut the hell up.
Your pretty bitter might to work on that. An your inability to “just let it go” I’ve trolling for like 3 posts now. I can see is cheeto eating Monster drinking unclean adult smashing his keyboard :) makes me happy.
Adding olive oil to boiling water before putting in pasta. Oil and water don’t mix, you’re just wasting oil that sits on the waters surface until you pour it down the drain.
Now if you drain the pasta and THEN add olive oil to it while it’s still steaming hot then it will get absorbed. The only thing you should add to boiling water for pasta is a heavy amount of salt. Those two actually combine and will be absorbed by the pasta.
Oil in pasta water. Though it’s much much older than YouTube.
I am entirely convinced nothing bad will happen if you don’t pre-click the clackers.
You’re convinced? So you haven’t actually confirmed it? Still can’t resist the test clack even with this hypothesis?
And potentially have my penis fly off? I don’t think so!
Sorry, no. Non-clickertation of the clackers is one of the leading causes of early clackers declickeration. Clickeration of the clackers warns of problems early, when maintenance can be applied to the clackers before ongoing misaligned clickeration can have catastrophic effects on your clackers. Remember the old saying: Nine clicks is a fine thing.
I’m almost afraid to ask, but what are clackers? All I could find is the 1960’s children’s toy with two balls on a string. But that can’t be it, can it?
There is possibly one clown who copied BS elbow-salt non-ironically.
Salt is better sprinkled from higher up though, it’s more even.
But you don’t have to look like a complete prat when doing so. That’s a choice.
Also, just dumping salt from high up give you a slightly larger dusting in one spot. If you’re trying to spread it evenly, you only need to go like 3-4 inches up and move your hand around as you sprinkle. lol.
No, you don’t have to do that, but a sprinkle from a foot or so up is better when cooking.
Why do you want to become dumb and useless?
Well, the more charitable interpretation would be to identify things that they might’ve picked up that are bullshit so they can stop doing those things. lol
But that’s not how the human works. In general, you go where you look at, and you become what you spend time with.
Well, I tend to agree with that statement as a generality, but not specifically.
If you study WWII history in Germany, do you somehow become nazi? If just learning about something or discussing it made you become the thing, we’d all have a much more careful approach to the internet.
So in this specific instance, I wildly disagree that’s how “the human works” and I find that statement to be nonsensical in this context.
If you study WWII history in Germany, do you somehow become nazi?
The topic is broad. For what reason, or purpose, do you study that time? There are many possibilities.
You could develop an interest in soldiers. Or in Nazis. Or in their counterparts, the resistance. Or international politics of a time when that looked so much easier than nowadays…
Of course you could develop an interest. That’s a radically different assertion than “you become what you spend time with”.
Okay, I’m done with you.
Maybe they want to start a big YouTube channel.
Cracking eggs on the counter instead of on the edge of a bowl.
I crack eggs on the bowl edge, and have for 50 years, literally since I was 10 years old and my mom taught me to make scrambled eggs. Maybe one in 50 gets a piece of shell in the egg, no big deal, just pull it out.
I crack with the blade of a knife (since I generally have one handy to chop whatever else I am including in the dish). I can get a very good crack with minimal force. Since it is such a small break, there aren’t any large pieces of shell to get into the food. I don’t cook recipes that require separating the white from the yolk, so I am not sure how often I break the membrane between the two, but from casual observation, it is almost never.
