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[Blargityblarg]

Toasted cheese and BAKED BEAN SAMMICHES.

THE YES.

Butter the outside, to make it crunchier.

[Retro]

Also, cooking makes me happy now. I was in the whole teenager zone of poptarts for breakfast and pizzas and restaurants all the time, but now I cook actual meals. Delicious foods actually turn out to be cheaper too.

Yes! I grew up with my dad as the chef of the house and learned from him pretty young. So now I'm the guy that hosts big dinners for all my friends and cooks and whatnot. And yeah, it's way cheaper, and if you have some music on, tons of fun. More people should.

[sonerohi]

Also, cooking makes me happy now. I was in the whole teenager zone of poptarts for breakfast and pizzas and restaurants all the time, but now I cook actual meals. Delicious foods actually turn out to be cheaper too.

Yes! I grew up with my dad as the chef of the house and learned from him pretty young. So now I'm the guy that hosts big dinners for all my friends and cooks and whatnot. And yeah, it's way cheaper, and if you have some music on, tons of fun. More people should.

Cooking with/for others had actually not even occurred to me yet. Although really, besides breakfast stuff and some mean pheasant soup, the foods I listed are all I can make well.

[Retro]

I suggest stir-fry as a great stepping stone into being able to make basically anything. You learn about making sauces, preparing just about any food to be tossed in, and some side skills like cleaning up as you cook in order to have practically no work left to do once you eat. It's also pretty tough to do 'wrong,' although the more practice you get the more 'together' it tastes rather than tasting like the individual ingredients. Once you get it down, you can start boiling water for pasta, cut up your ingredients in time for the water to boil, then add the pasta to the water as you begin cooking. Clean up as you cook and the pasta and stir-fry should be done at the same time, and you've got just a wok/pan to clean up more or less.

[sonerohi]

My big problem is cooking meat, really. I've got seasoning and veggies down pretty well, and noodles are hard to mess up, but I can't tell shit about the meat until I shred it to pieces searching for any pink spots.

[Gunner-Chan]

You sorta need to get a feel for meat. If the temperature is consistent and you keep to similar sizes it should be easy to tell if it's done or not over time and go from there.

[Retro]

If you cut it thin it's easier to tell as well. When I use beef I tend to cut it diagonally so you get thinner strips with more surface area. Cooks faster, tastes crispier (to me, anyhow) and it's easy to tell when it's good.

[Aqizzar]

My problem with cooking is that I have a really wide tolerance for poorly cooked food, and I'm really bad at judging heat.  Usually, food I make isn't cooked enough, because I don't want to over cook it.  Meat is easy to judge, and I've got noodles sort of down.  Also, I'm lazy and use the microwave direction any time I can find them.

Ah screw it.  I'm Happy because the new season of Boondocks, and a Christopher Titus special I haven't seen in a while.  And my car runs better, even though it has no air conditioning.

[Realmfighter]

I have 2000 posts.

Awesome.

[sonerohi]

Oh no. He mentioned post count. Here come Jack and Toony, I can hear the footsteps.

[Realmfighter]

They have around 6 times more posts than me.

They're both insane.

[ein]

I think we know who on these forums has no life.

[Realmfighter]

Everyone!

[sonerohi]

Definitely that Ein fellow. I've heard bad things about him, involving sheep, napalm, and large scale toast production.

[Tarran]

I have 2000 posts.

Awesome.

Good for you, though you need to post faster. I'm already on 2153 posts (including this post).

I think we know who on these forums has no life.

Everyone!

...The truth hurts...