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

It most certainly does not keep the pot from boiling over. I’ve had it happen plenty. Same with the “place a wooden spoon across the top of the pot to prevent boilover” trick. That does not work either.

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.

So my entire nation, who cook everything with sunflower oil and otherwise eat lots of sunflower oil, are all diabetic and perpetually inflamed?

I know this. And absolutely 100% still tap the can. Sometimes believing is better than knowing. And by sometimes I mean never. But I will still do it.

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.)

Even though you're right, don't ever tell me how to use oil. I will continue to waste olive oil and money.

I agree that the wooden spoon thing is horse shit. Never once seen it work. The oil in the water does work for me. Now I know that many things may affect this. If you crank your stove up to eleven, maybe nothing will help. Maybe your altitude will affect it in some way. I live at about 350m above sea level. What I can say for sure is that in a large pot of water, at a rolling boil on my stove, about 3 tablespoons of oil in the water and a full pack of pasta, my pot will not boil over, but it absolutely will if I don’t add the oil.

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.

Brown the garlic.

Dont brown the fucking garlic

Patience? That stuff's basically impossible to find these days.

Once you learn how to use a wet stone, it shouldn't take you more than a minute to sharpen a knife.

Between sharpenings you should just pass the knife with a honing rod to realign the microscopic edge.

I cook almost everyday and I only sharpen every 3-4 months. I do a few passes(about 4) on each side of the steel maybe 2-3 times a week. You can immediately notice the difference in the cut.