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[–] dontdoxxmefaggots 2 points 4 points (+6|-2) ago 

why are you trying to teach people how to cook if you don't know wtf you're talking about? steamed scrambled eggs? canola oil? non stick pans? plastic tubes of sausage?

"learn to cook lunch" chips...

fucking shit and disgusting. stop spreading this garbage

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[–] 16820827? ago 

I am afraid I kind of have to agree with you. It is better than McD's but a woman isn't going to be THAT impressed by a sausage and egger and forty plastic wraps on the counter. The pepper thing was good but are there really people who don't own pepper?
I would challenge you to make a post with less wall of text than this one and concentrate on techniques as you mention, instead of specific recipes. My suggestion is to run with the cast iron pan (why the fuck would you use non stick unless you are a fag, same with rapeseed (canola) oil for that matter). I love slow cooking a few slices of bacon and then having a pan that is deliciously full of fat that you can use to cook anything. Also almost always starting with some onions will make shit always smell good. The big jars of pre minced garlic are really handy but have fucking soybean oil in them (almost ruined some quick pickles I made).

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[–] Meme_Factory_1776 [S] 2 points -1 points (+1|-2) ago  (edited ago)

Says the guy that eats at taco Bell lol. Shut up nigger.

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[–] Meme_Factory_1776 [S] 3 points -2 points (+1|-3) ago  (edited ago)

What you talking about faggot??qoute my steemed scrambled eggs, you can't. Where did you school at? Where did do you werk at? How many years pro?

Also this is a beginners guide not a michelen guide on how be the best cheff in the world. You wanna spend $20 at the best butcher shop for sausage than is not as good as tennesee pride be my guest. You wana have burned eggs from a hot pan be my guest. You wanna first learn about cast iron before the basics your retarded.
Can you make chips? I don think so.

Found the shill.

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[–] dontdoxxmefaggots 0 points 3 points (+3|-0) ago 

What you talking about faggot??qoute my steemed scrambled eggs, you can't.

DID YOU ALREADY FORGET YOUR OWN FUCKING POST

Scrambled eggs, non stick pan (never over heat it, NEVER mutha fucker NEVER!!!) Get a damn lid for eggs.. steam is best friend when making eggs.

fucking IDIOT

Also this is a beginners guide not a michelen guide on how be the best cheff in the world. You wanna spend $20 at the best butcher shop for sausage than is not as good as tennesee pride be my guest. You wana have burned eggs from a hot pan be my guest. You wanna first learn about cast iron before the basics your retarded.

beginner's guide my dick, you don't know what the fuck you're talking about. there's a middle ground between "plastic tube" and "best butcher shop" sausage you fucking retard.

cooking isn't fucking hard, you idiot. there's no fucking trade secret about using a cast iron pan. it doesn't take a genius to remove a pan from the fucking heat when you're making eggs

Can you make chips? I don think so.

why the FUCK would i, or anybody else make chips? not that it's fucking hard, you slice a fucking potato and fry it WOW SO FUCKING COMPLICATED. fried fucking potato slices, just what the fatty ordered.

Found the shill.

what exactly am i shilling? good cooking practices? go fuck yourself

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[–] Pythagoras345 0 points 2 points (+2|-0) ago 

A gentleman doesn't use phrases like 'here's your samwitch bitch now get on this dick'.

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[–] Meme_Factory_1776 [S] 1 point -1 points (+0|-1) ago 

It's too late for me.. I'm an asshole nigger faggot goat cunt bitch. I'm just try help others that's all.

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[–] Meme_Factory_1776 [S] 1 point -1 points (+0|-1) ago 

It was a joke ya dick.

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[–] Pythagoras345 0 points 2 points (+2|-0) ago 

A gentlemen doesn't use those words even as a joke. A gentleman also knows how to handle criticism without resorting to foulmouthing people with words like faggot nigger and dick.

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[–] johnchillinger 0 points 1 point (+1|-0) ago  (edited ago)

Great principle behind this post, good offering OP. However, as a former chef its my firm opinion that learning the basics badly is no better than not learning them at all. Which is why I have to offer my advice to the contrary of one thing you say: manufactured nonstick pans are for the chodes of the cooking world and that's the damn truth. There is no fucking reason you need waste money on a coated pan that most likely corrodes your testes and gives your dumb ass cancer, Buy cast iron and season it properly. That means to rub it with a layer of fat (bacon fat is utilitarian, flaxseed oil is expensive but makes the best finish, canola is a no-no), turn your oven all the way up, and char that bugger for 2+ hours to burn the fat down to a natural carbon polymer. Let the pan cool completely, give ti a quick scrub, and repeat until satisfied with the smooth, glassy finish that develops and does not stick. Fuck that limp-wristed teflon shit and start yourself off right, learn how to care for cast iron and it will reward you for caring for it. Well-conditioned iron pans can be used for baking, frying, saute, and roasting. Your non-stick will teach you no technique and fuck up your swimmers, Do it right from the start! We talk alot about tradition and self-reliance here so live up to it and don't expect a company to sell you a substitute for kitchen chops, make your nonstick pan with your effort and you'll be better off.

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[–] Dial_Indicator 1 point 1 point (+2|-1) ago 

There is no fucking reason you need waste money on a coated pan that most likely corrodes

i use my cast iron religiously, after you polish them and reseason and use them... youll never go back. plus when you sweetie tries to pick it up.... ha i even struggle on my 16" pan

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[–] johnchillinger ago 

F'in a brother. Nothing beats the feeling of having a well-maintained tool pay you back for the effort.

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[–] Meme_Factory_1776 [S] ago 

You are fucking stupid. Git a source

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[–] johnchillinger ago  (edited ago)

Six years high-level professional cooking experience. Worked for employers who made their career working for a celebrity name in the industry. Made my living off it. Can prove by doing. You need a better source than that? Then you're a fucking dumb nigger, dude.Find any knowledgeable person who will tell you my info is wrong. Its not. Bet dinner at your house sucks.

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[–] Hand_of_Node 0 points 1 point (+1|-0) ago 

non stick pan (never over heat it, NEVER mutha fucker NEVER!!!)

I blame the bad knob that sticks sometimes. Don't ever overheat your ceramic or traditional non-stick pan. :(

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[–] Meme_Factory_1776 [S] ago  (edited ago)

I'm referring to leaving a pan on the burner empty and then leaving it. Or anyway of over heating a pan. Beside ruining the pan you warp the metal.

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[–] Hand_of_Node 0 points 1 point (+1|-0) ago 

Long before warping, overheating a non-stick surface can destroy the non-stick properties. With some types, it can also release toxic chemicals into your food.

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[–] 16403038? 0 points 1 point (+1|-0) ago 

Can confirm, cooking drops the panties

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[–] Meme_Factory_1776 [S] 2 points -2 points (+0|-2) ago  (edited ago)

If you want them to drop or not , will second that confirmation they will. The mayor's daughter of the city over wanted rape the fuck out of me. Couldn't let her. Ever though she was white she looked like shrecks girls friend/wife. I have had 'man crushes' idn what to say not comfortable saying that but I am man enough to say it.

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[–] ThisNameAlreadyTaken 0 points 1 point (+1|-0) ago 

Simple dinner idea: taco night. It's hard to screw up tacos. Brown some hamburger meat, put in a packet of taco seasoning, chop up some veggies, heat up some beans, warm up some shells or pop a few burrito shells in a hot oiled skillet for a few seconds, and get your sour cream and cheese and salsa going. For a bonus, get a just-right avocado and slice it up.

Taco night is a favorite at our house. We also do nacho night, which is fun to start adding weird toppings. My favorite is chicken and minced pineapples.

If you want to get slightly more advanced, chicken or beef fajitas are great.

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[–] MikeyMo123 0 points 1 point (+1|-0) ago 

put in a packet of taco seasoning

With you on everything but this. Seasoning packets have way too much salt in them, health and taste wise, use cumin, garlic pepper, seasoned salt and some chili powder.

That way, you have more control on what spices go into your meal and you can adjust next time.

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[–] ThisNameAlreadyTaken 0 points 1 point (+1|-0) ago 

Sure. Just throwing that out there for the newbie cooks. I am learning to do my own seasoning and it's often better. Just take it easy on the salt because you can't remove it, once it is in. I like a lot of garlic and onion in my cooking.

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[–] Meme_Factory_1776 [S] 1 point 0 points (+1|-1) ago 

Oh yeah I love me some mild chicken fajitas!!. MC D's used to make them Americanized but ok. I make them like thiers. Fry seasoned chicken breast and and wrap em up with slivered onions and bell peppers ( all bell peppers are the same geneticly, color is only ripeness) and chiwowa cheese (Mexican) and then pick up mild picante sauce from MC D's. (Never spend money at mc DS).

There is a huge Mexican community in Milwaukee. Mexican supermarkets... Taco trucks everywhere .. even white people land and they white people tacos lol. Also in super liberland and they make super liberal tacos. They are gross but the libs love paying over ten bucks for some crack concocktion. I know they don't like it they say they do cuz they don't wanna be like , I'm stupid and got ripped off I think.

I like the idea of tacos but I'm turned off by american tacos. I prefer Mexican style (ironically I am picking cilantro from teeth right now) I have them make them for me at thier restaurant or thier trucks. Chopped steak flat top grilled on a double, fried soft corn tortillas with onion and cilontro. Love a slice of avocato on it also, 50¢ extra so that's when I'm feeling rich. I just can't make them for a better price than they can produce finished and they are stellar. Plus they got the sauses and I don't. Also j can't get the residual flavors from thier grill from cooking different things all day.

But yeah for the $1 gas station buritio bomb I'll stop in taco Bell and pick up a pocket full of sauce for my other taco needs. Ocationaly I'll do taco night my folks and cook for them and will make american style like you and use the sauce in that case also.

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[–] kissaki 0 points 1 point (+1|-0) ago 

Learn about cast iron! Easy and awesome.

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[–] Meme_Factory_1776 [S] 0 points 1 point (+1|-0) ago 

It's advanced in my opinion as far as time, money, and tools involved with cast vs basic non stick pans. Cast also has a larger pre heat time and for beginners. Cast is certainly cool to use but there is no real benefit unless your using a Dutch over out doors or cooking over fire. I suppose it has a better ability to sear since it has more thermal kinetic energy. If your 22 yrs old 44 or 12 cast is nit a place to start.

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[–] YoHomie ago  (edited ago)

Cast iron is a mediocre cooking medium at best (unless you're cooking over an open fire pit - is that how you cook your daily meals?). If you're going to offer advice, at least make it good. I suddenly question the level of your cooking abilities.

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[–] kissaki ago 

Back at you friend. I have 17 pieces of cast iron, I use 3-4 pieces a day at least, it's the only way to cook. I bake sourdough in a cast iron dutch oven, grills for the campfire, serving trays. I even have an iron wok and bread pans. I only use stainless for saucepans and soup pots. Pyrex/ceramic for ovenware sometimes too.

HERE IS THE LOWDOWN ON CAST IRON

USING CAST IRON Preheat it in the oven (always upside down, 325-375F), or on the stove top on medium. Have a little patience, a little planning. Move it around a bit (every few minutes) on the heat to keep the pan evenly hot. Medium (5-6 out of 10) is a high enough temperature for most things. Don't oil it until you're ready to cook, or the oil will smoke during preheating. Use a metal flipper and don't be afraid to scrap the pan. You can scrape it clean with some oil and a metal spatula while smoking hot. VERY tough stuff, season included.

CLEANING CAST IRON Clean and fully preheated = nonstick. Use nylon scrubbies and dish soap. Steel wool soap pads if it's really bad, but be prepared to add a fresh layer of season afterwards. Always hot water. It can't stay soapy and wet for any length of time, but it can GET soapy and wet perfectly fine. Dry and oil immediately tho, whilst still hot from the water. No temperature shocks, de-glazing a pan if fine, just don't dunk a smoking/glowing hot pan in cold water (you'll get cracks and/or warps).

MAINTAINING CAST IRON Simply keep it oiled to prevent rust, just a thin layer will do, lard/shortening is best. After cleaning, oil it with lard on a paper towel or small rag; if any brown comes thru it's still dirty (or rusty), if black comes thru there is free iron coming thru the seasoning layer. I like to season mine fully so it's not messy like that, one coat usually seals a pan up great. It cooks fine with or without a seasoning (aka free radical polymerization layer, fyi).

SEASONING CAST IRON (whenever black is coming thru or you're just bored): Oil like normal, make sure to get a good coat. Rinse under hot water with a clean dishrag to get the oil layer super thin. Dry thoroughly and make sure there are no 'dry' looking spots in the oil layer. Add just enough oil to make it not look dry. SUPER THIN or it will leave little shiny/sticky spots in the season. Bake upside down at 475-525F; as high as your oven will go in normal mode, 60 mins or so. Cool, oil, store/use.

STRIPPING SEASONINGS Throw it on fire coals, or BBQ on max, or a oven on self clean for an hour or so. Heat until it's grey and the dirt flakes of like dust. ALWAYS HEAT AND COOL IT EVENLY.

STRIPPING RUST Soak in mild acid until it's gone and flakes off like dust. (Vinegar, Lemon juice, Cola drinks, etc.)

WARNINGS / TIPS -Always preheat -Don't leave acidic foods in it long, picks up the taste and weakens/strips the seasoning, fine tho. -No Heat Shocks. -Keep it oiled. -Clean soon after use, especially if there are/were watery or acidic things in it. -Keep it oiled. -To test a pan for microcracks hold it up with a stick/spoon and tap it with wood/knuckle... It should ring like a bell. -Did I mention oil?

CAST IRON IS THE ONLY WAY.

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[–] ThisNameAlreadyTaken ago 

If you are going to walmart, they have small Lodge cast iron pans (pre seasoned) in the camping department for really cheap. A 6 inch or 8 inch pan is just right for eggs.

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[–] NosebergShekelman 0 points 1 point (+1|-0) ago 

Nobody can make gefilte fish balls like me!!

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[–] Meme_Factory_1776 [S] 0 points 1 point (+1|-0) ago 

That's all yours man.

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