Cooking
There is no 'learn to cook'. If you can use a microwave you're already cooking. The hitch people get is thinking meals need to be elaborate. Make one thing, stock pile leftovers and don't worry about sides or courses. I cook next to everything I eat when I'm at school, nearly always a single meat cooked a single way.
cooking for others
Making food for people feels amazing. Ingredients are so cheap they're basically free and recipes scale so easily. The generosity is just letting people in.
how I cook
The general idea of this section is the flexibility of food. 'knowing how to cook' could mean recipes that are two sentences to you.
eggs and omelettes: cook it on low and don't flip it so the inside stays runny. Pre-stir scrambled eggs and do so until your hand starts to hurt. Try to aerate them with big bubbles.
bacon and lard: I like bacon floppy. I don't buy much butter or oil because I keep the lard. Lard will keep long enough that you don't need to worry about it and makes everything taste a bit better. Bacon then eggs leaves too much lard so decant it into the lard bowel and use just what is left stuck to the pan
coffee:
- Ground beans go stale so grind you own at time of brewing. Good grinders use burrs bad grinders use blades.
- Heat water to less than a rapid boil. Use the pour to agitate and suspend the grounds.
- I use a french press, it keeps it thick and oily. I time for 4 minutes.
- I use too much heavy cream and I will do so until god revokes dairy from me.
Meat: I try to cook as raw as I can without salmonella.
- Chicken thighs are the cheapest. They bake easy. Best marinaded and grilled. I save pickle juice for this.
- Pork chops unless overcooked can be steak level delicious for me. Apple cider vinegar in the fry.
- Ribs: thick paprika rub. I don't worry about off the bone I'll rip it off like a dog.
- Sausage: low and slow
- Ring baloney: can be cut and fired if you want to eat something salty and weird.