What atuistic things do you do in the kitchen?

Confess any strange cooking methods or odd habits in the kitchen.

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  1. 4 weeks ago
    Anonymous

    If my kids don't finish their orange juice or milk for breakfast I pour the glass back into their jugs so nothing goes to waste.

    • 4 weeks ago
      Anonymous

      Why not simply beat the child until it performs its duty?

    • 4 weeks ago
      Anonymous

      They each have their own OJ jug? That's more autistic than pouring it back.

      • 3 weeks ago
        Anonymous

        https://i.imgur.com/Tekmkg4.gif

        >If my kids don't finish their orange juice or milk for breakfast I pour the glass back into their jugs so nothing goes to waste
        >I pour the glass back into their jugs
        >their jugs
        Your children each have their own individual jugs tagged with their names?

        he meant the milk jug and juice jug you twats

    • 3 weeks ago
      Anonymous

      >If my kids don't finish their orange juice or milk for breakfast I pour the glass back into their jugs so nothing goes to waste
      >I pour the glass back into their jugs
      >their jugs
      Your children each have their own individual jugs tagged with their names?

    • 3 weeks ago
      Anonymous
  2. 4 weeks ago
    Anonymous

    everything goes into a ziplock bag. Pizza slices, bag. Opened cheese block, bag. If it's a food plate, saran wrap. I realized overtime the fridge air will make your food hard and ugly.

    • 4 weeks ago
      Anonymous

      >putting disposable plastic on everything
      just get some glass containers bro. it will save you money in the long run, because you can just wash and reuse them. and you won't be throwing away a shitload of plastic every day. god I can't stand when people are so needlessly wasteful

      • 4 weeks ago
        Anonymous

        Glass containers are great, but they're incredibly expensive if you want to have more than a scant handful of them. In our house we use a fair number of Ziploc bags, but we've cut down a lot by buying commercial-sized packs of deli containers. Still plastic, but conveniently reusable, even being dishwasher-safe.

        • 4 weeks ago
          Anonymous

          I bought two 24 packs of glass jars. I use them for everything that doesn't go into the fridge. Cost me like 40 brousouf once and will last decades longer.

          For the fridge I use knock-off tupperware. Saran wrap only if the food is already on a plate or in an opened can or something.

        • 4 weeks ago
          Anonymous

          >Glass containers are great, but they're incredibly expensive if you want to have more than a scant handful of them
          I mean how much do you think the average plastic bag enjoyer spends on their bags per year? Probably over a hundred bucks. You can get a nice set of pyrex for less than that.

        • 3 weeks ago
          Anonymous

          >Glass containers are great, but they're incredibly expensive if you want to have more than a scant handful of them.
          I guarentee they would have paid for themselves by now you stupid fricking gorilla Black person

        • 3 weeks ago
          Anonymous

          we do this as well. we have lots of glass containers but also lots of reusable plastic ones, including saved takeout containers, some of which are of shockingly high quality. i estimate we get at least 20 uses from a given container. still disposable but i don't feel so terrible. also, before you say it, i'm more concerned with plastic in the environment than plastic accumulating in my body.

    • 3 weeks ago
      Anonymous

      Glass containers are great, but they're incredibly expensive if you want to have more than a scant handful of them. In our house we use a fair number of Ziploc bags, but we've cut down a lot by buying commercial-sized packs of deli containers. Still plastic, but conveniently reusable, even being dishwasher-safe.

      you can use tinfoil for most things you'd use ziploc for. at least it's recyclable. some things I get using ziplocs for, like cheese, but just wash it and reuse it, no need to throw it out.

    • 3 weeks ago
      Anonymous

      get some regular plastic containers. idk where youre from, but here in denmark we use Condi-bøtter. theyre plastic, stackable, washable and cheap as FRICK. literally every restaurant uses them

      • 3 weeks ago
        Anonymous

        I'm using a mini fridge at the moment and god damn it does help with not wasting food because you are very selective on what you put in that small thing. I guess I am wasting plastic in the meantime though.

    • 3 weeks ago
      Anonymous

      You can get reusable containers for that, but that's not really an odd habit at all? It's common knowledge among those with brains that uncovered food picks up odors/tastes in the fridge.

  3. 4 weeks ago
    Anonymous

    I get high out of my mind and blast Hank Williams Jr.'s entire discography while cooking. My wife and kids hate it, but that's the price you have to pay for good food.

    Here's a vanilla bean banana pudding with a meringue top I made yesterday. Everything, even the vanilla wafers, made from scratch. No seed oils, cornstarches, or corn syrup.

    • 4 weeks ago
      Anonymous

      >No cornstarch
      I like cornstarch puddings. And wafers must have added starch for their texture. Did you use wheat instead or something?

      • 4 weeks ago
        Anonymous

        The pudding used egg yolks, sugar, and evaporated milk. The wafers were butter, sugar, and flour.

        • 3 weeks ago
          Anonymous

          >The pudding used egg yolks, sugar, and evaporated milk
          I know how to make a non-cornstarch pudding, I just like the cornstarch ones better, is all. And what sort of wafer are you making that doesn't use soft flour? That's literally what makes flour soft: additional starch, typically wheat, but you can just sift cornstarch into plain flour and it functions the same way

    • 4 weeks ago
      Anonymous

      Looks great. Post recipe.

    • 3 weeks ago
      Anonymous

      >No seed oils, cornstarches
      your family is right to hate your schizo ass

    • 3 weeks ago
      Anonymous

      Hell yeah brother, saw him live a few weeks ago
      Forget the kids, forget the wife, you do you

  4. 4 weeks ago
    Anonymous

    I ran corporate restos for a long time. Because of their slavish adherence to recipes (recipe audits suck goat balls) I despise recipes. I will never follow one, I do not measure anything. I do of course look at them and use the general proportions as a guide. I prefer it when something I make is a little different each time.

    But I am a slave to the thermopen.

    • 4 weeks ago
      Anonymous

      What's a recipe audit, anon?

      • 4 weeks ago
        Anonymous

        >recipe audit
        Weight test, basically. Add up weight of ingredients (corporate was always 'kind' enough to do this for us, to the .25 ounce.) Weigh container empty. Weigh container with completed recipe. Subtract container weight. Compare to standard. If off by more than 1%, start digging. Fricking awful way to spend a big part of the day. Like a lot of things in the 90s corp resto world, they were ignored often, bu when we had to do them, they sucked.

        • 3 weeks ago
          Anonymous

          Ugh, that sounds super lame. Thanks for the info though. I learned something neat today.

        • 3 weeks ago
          Anonymous

          that does sound horrible. i'm happy to see that the experience didn't ruin cooking for you altogether.

        • 3 weeks ago
          Anonymous

          couldn't you fudge the numbers? surely no one higher up is supervising, and they rely on you to write the results in a weigh-up binder.
          unless the scale sends the weight to HQ for them to analyze and see you're not weighing them properly.
          in the cooking industry i know of very few chefs who will adhere to the most autistic requirements put forth by companies, when no one is watching

    • 3 weeks ago
      Anonymous

      >will never follow one, I do not measure anything. I do of course look at them and use the general proportions as a guide. I prefer it when something I make is a little different each time.
      wait there are people who don't do this?

      • 3 weeks ago
        Anonymous

        to some people, cooking is nothing more than following instructions. to each their own but I agree, I only use recipes as a guideline and do not bother precisely measuring spices/seasoning, except when baking where it's required

  5. 4 weeks ago
    Anonymous

    I always eat a little bit of raw ground beef whenever I cook with it

  6. 4 weeks ago
    Anonymous

    I'm deathly afraid of accidentally cutting myself on my mandolin. So much so that I put it in my old Xbox 360 box and tuck it away in a cabinet that I need a step stool to reach. Sometimes I worry about there being an earthquake and my mandolin flying out of the pantry, escaping its box, and cutting my fingers. Pic unrel.

    • 4 weeks ago
      Anonymous

      I have blown a finger wide open on the mandolin before, that shit sucks.
      Hope that makes you feel better lol

    • 4 weeks ago
      Anonymous

      I use one of those cut-resistant gloves when I use my mandolin. Feels kinda gay to do it but I've never bled all over my countertop either.

      • 3 weeks ago
        Anonymous

        I bought a pair of cut resistant gloves so I could hand wash a 12" diameter stainless steel deli slicer blade. They work so far, no cuts to my skin, but I'm certain that they're not legit; packaging said "made with glass fibers" on it. Total fricking bullshit, they're nylon.

        • 3 weeks ago
          Anonymous

          ...they're made out of metal chainmail. What cheap Chinese crap did you buy

    • 3 weeks ago
      Anonymous

      uhh... if you have that fear, why wouldn't you put the mandolin in a bottom cabinet?

  7. 3 weeks ago
    Anonymous

    I like to drink my iced cold brew coffee out of imperial/nonic pint glasses and I get really annoyed when the dishwasher wasn't run the night before and none are available. I could easily replace all of our glassware with these things from restaurant supply, but so far, I've just gotten down to 2 as they break over the years. The ice sphere I use fits so much better in them than a traditional pint glass.

  8. 3 weeks ago
    Anonymous

    Square hard boiled eggs

  9. 3 weeks ago
    Anonymous

    Right now my stove is out of commission and frankly I'm kind of a frickup, so I haven't fixed it or told my landlord yet. I am cooking everything using a microwave and an electric kettle. It's not so bad. When it gets a little warmer and my local stores start selling grills, I'll snag one and then I'll be all set. And hopefully will have fixed my stove by then as well.

    • 3 weeks ago
      Anonymous

      just buy an induction burner, 6qt pressure cooker and a large capacity air fryer.
      if you've gone this long with no oven, you don't really need one, and you'd be able to cook real meals.

      • 3 weeks ago
        Anonymous

        >and a large capacity air fryer.
        Just get a regular convection toaster oven if you're looking for a temporary replacement oven, much more utility than a meme fryer

        • 3 weeks ago
          Anonymous

          meme fryers can also be convection ovens, but either would be better than what he has.

          • 3 weeks ago
            Anonymous

            >meme fryers can also be convection ovens
            air fryers are literally just convection ovens.

            • 3 weeks ago
              Anonymous

              No, they aren't. That's like calling an ice cube a cooler.

  10. 3 weeks ago
    Anonymous

    I still stick a whole finger into the jar of peanut butter. I'm a fricking animal but it's not like anyone else is eating from it.

  11. 3 weeks ago
    Anonymous

    I don't care how long something's been in the fridge. If there's no visible mold, I'm eating it.

    • 3 weeks ago
      Anonymous

      >Not the smell test
      Oh shit Black person what are you doing

    • 3 weeks ago
      Anonymous

      licc

    • 3 weeks ago
      Anonymous

      that's not autistic, it's autistic to get spooked of food that is literally fine because its been in the fridge for 3 days

      • 3 weeks ago
        Anonymous

        that's not autistic, that's just how we were conditioned

    • 3 weeks ago
      Anonymous

      i have some habits i've developed over the years just from living by myself
      >never use plates, just eat out of the pot or off the cutting board
      >eat bread and butter or straight half and half or sour cream as a meal replacement if i dont feel like eating
      >tidy but unsanitary as frick, out of sight out of mind, fridge and cabinets are fricking disaster but the coutertops, sink and stove are spotless. dgaf about expiry labels, eat old food, moldy bread, spoiled dairy, will eat spoiled meat if its cooked, let my cat sleep on the stove in the winter, let him sit in the fridge in the summer
      >i have beets in the veg drawer that i bought in fall of '22
      >perpetual tea on stovetop, i just add more water and more teabags to yesterday's tea. tastes like metal

      good

      https://i.imgur.com/Thx5Cex.jpg

      I always eat a little bit of raw ground beef whenever I cook with it

      i buy ground beef to eat raw and only cook it after a few days when it's not good to eat raw anymore

      only real autism i think i have is if a fruit or vegetable can sprouts or has seeds, i'll try to grow it. i've got strawberries, peopers, tomatoes, celery, onions, avocadoes, dragonfruit, ginger and pineapple all growing weakly in my kitchen. i dont do it in hopes of ever harvesting produce i just like plants and watching shit grow. perpetual green onion is attainable

  12. 3 weeks ago
    4chan_girl

    I give my cat condensed milk when making tea

    • 3 weeks ago
      Anonymous

      You should minimize the amount of sugar/carbs you feed your cats they can develop beetus
      Although they can actually recover from it if you put them on people insulin and ween them off over time

      • 3 weeks ago
        4chan_girl

        Okay fatass

    • 3 weeks ago
      Anonymous

      Okay fatass

      >namegay
      >abuses their pets
      >spergs out like a moron when called out
      unsurprising

  13. 3 weeks ago
    Anonymous

    If I'm using the microwave to reheat leftovers I only use repeating digits, 33 66 99 etc

    • 3 weeks ago
      Anonymous

      Set it to 99:99 power level 7 and use start/pause as the only button

  14. 3 weeks ago
    Anonymous

    I drug coffee from the same mug every morning and when I’m finished drinking it I have to hang it by the handle from my big toe on my left foot for a short while before I wash it get up and officially start my day

    • 3 weeks ago
      Anonymous

      Why do you drug the coffee?

  15. 3 weeks ago
    Anonymous

    I haven't cleaned my compact ice machine since I bought it. I just squeeze lime juice inside of it and hope that gets rid of the bacteria.

  16. 3 weeks ago
    Anonymous

    i blow into glasses and bowls before using them

  17. 3 weeks ago
    Anonymous

    I use my tongue to pick up popcorn out of the bowl and eat it

    • 3 weeks ago
      Anonymous

      Me too :p

    • 3 weeks ago
      Anonymous

      i did this the first time i had this chick over for a movie and she was visibly repulsed. complimented my pastrami eating skills later so maybe she realized it was something good. we did not continue the relations much after that incident

    • 3 weeks ago
      Anonymous

      everyone does.

  18. 3 weeks ago
    Anonymous

    i only put things in the oven in intervals of 15 minutes

  19. 3 weeks ago
    Anonymous

    I line up things and take pics of them.

    • 3 weeks ago
      Anonymous

      look at you with the posh ketchup. do you rate it?

    • 3 weeks ago
      Anonymous

      What order are these supposed to be in?

    • 3 weeks ago
      Anonymous

      >Wilkins & Sons Tomato Ketchup
      Mr Moneybags over here

      • 3 weeks ago
        Anonymous

        How much does it cost and is there actually a taste difference with Wilkins?

  20. 3 weeks ago
    Anonymous

    I always make sure my sunny side up and hardboiled eggs are runny.

    • 3 weeks ago
      Anonymous

      I huff onion fumes

      >I always make sure my hardboiled eggs are runny
      >hardboiled eggs
      >runny
      Are you from a Dali painting or something?

  21. 3 weeks ago
    Anonymous

    I am obsessed with cheap ass frozen pizza. I don't give a shit, Gordon Ramsay cannot replicate the taste of a Celeste or Totinos pizza.

  22. 3 weeks ago
    Anonymous

    I add cinnamon to almost everything, goes well with ground beef and chili

  23. 3 weeks ago
    Anonymous

    i have never worked with raw poultry before. i always ask my mom to touch it cause i don't want to mess something up and get salmonella

    • 3 weeks ago
      Anonymous

      you just have to make sure that the knife, cutting board and utensils that touch the raw chicken don't touch anything else and it's fine. wash your hands after you handle it, or just use gloves. not as much of a big deal with ingredients as long as they're being cooked at a high enough temp to kill off any bacteria.

      • 3 weeks ago
        Anonymous

        yeah i cook everything either way, but i feel schizophrenic about getting the bacteria onto other surfaces which can contaminate my food at a later point

        • 3 weeks ago
          Anonymous
          • 3 weeks ago
            Anonymous

            mmm, bleach

            • 3 weeks ago
              Anonymous

              Literally says bleach-free, moron.

    • 3 weeks ago
      Anonymous

      you just have to make sure that the knife, cutting board and utensils that touch the raw chicken don't touch anything else and it's fine. wash your hands after you handle it, or just use gloves. not as much of a big deal with ingredients as long as they're being cooked at a high enough temp to kill off any bacteria.

      If im cooking for myself I never take cross contamination from chicken seriously and I've never gotten sick, ymmv

      • 3 weeks ago
        Anonymous

        The odds of getting salmonella from a commercially butchered and packaged chicken basically round down to zero. Our food supply in the US is just amazingly clean.

        • 3 weeks ago
          Anonymous

          I'm not from the US

  24. 3 weeks ago
    Anonymous

    Is it autistic to exercise while cooking?
    I find myself too lazy to dedicate time to exercise so I just do it while cooking.
    Probably look like a moron doing squats while stirring a pot, but it's what I do.

    • 3 weeks ago
      Anonymous

      exceptionally autistic

      https://i.imgur.com/KQkMIG4.jpg

      I don't care how long something's been in the fridge. If there's no visible mold, I'm eating it.

      I can already see the Chubby Emu video.
      >A man ate leftover pasta from the back of his fridge.
      >This is what happened to his brain stem.
      >CK was a dumb little moron... PRESENTING to the emergency room with a tummy ache...

  25. 3 weeks ago
    Anonymous

    I can't eat hamburger helper without making it spicy. I always throw a giant chopped habanero in there plus seeds and that hits my spice ratio for liquids. I love seeing people's reaction to it as well.

    • 3 weeks ago
      Anonymous

      >I always throw a giant chopped habanero in there plus seeds and that hits my spice ratio for liquids.
      There's no capsaicin in the seeds, it's the pith that contains most of it

  26. 3 weeks ago
    Anonymous

    I boil water for my tea in a small saucepan. I know exactly how much to boil to fill my cup. After filling the cup, I put another splash of water in the pot, swirl it to absorb the latent heat of the pot, and top off my cup.

    • 3 weeks ago
      Anonymous

      Also when using napa cabbage (I buy large heads, usually at least 10 servings per), I tear the leaves off the outside 'til I have enough. Then when I go to chop it up, I line up the bottoms and trim the 1/4 inch that touched the woody stem.
      > captcha NANA

  27. 3 weeks ago
    Anonymous

    I wash my hands, with soap, constantly. I also clean any surface or plate before and after using it.

  28. 3 weeks ago
    Anonymous

    I'm not a clean freak (for exemple I clean my gas range whenever I feel like it, i.e. not often) but I take way too much time to wash my dishes. I have a dishwasher but I have to restrain myself from prewashing the dishes.

  29. 3 weeks ago
    Anonymous

    I unironically enjoy hotdogs with [spoiler]toothpaste

    • 3 weeks ago
      Anonymous

      Good one newfren

  30. 3 weeks ago
    Anonymous

    I have a designated corner on my counter I call the 'Mouse Killing Corner'. Like many americans I get mice over the year and I put my mouse traps in the corner and every night I catch a mouse. You'd think that they'd eventually learn: "Hey Mike smelled some food over here, now he's dead. Same as Tim, Tom, Tony, and Dan, they all died in that spot. Maybe we should stay away.' But they keep falling for the same trick and I keep catching mice in that one corner of my mounter.

    • 3 weeks ago
      Anonymous

      one time my dad strung up a dead rat next to his shed because he thought it would terrify other rats and make them stay away. i think my sister thought it was cruel and took it down to dissect it and harvest the skull kek

      • 3 weeks ago
        Anonymous

        what is wrong with your family?

      • 3 weeks ago
        Anonymous

        Pretty sure I lived next door to you guys for a while.

  31. 3 weeks ago
    Anonymous

    when i'm tapping sauce or whatever off a stirring spoon i always do "shave and a haircut"

    • 3 weeks ago
      Anonymous

      My dad does that all the time, he did it so often I started doing it when I learned to cook too

    • 3 weeks ago
      Anonymous

      My dad does that all the time, he did it so often I started doing it when I learned to cook too

      what does this look like?

      • 3 weeks ago
        Anonymous

        It's not a visual thing, it's a rhythm
        https://en.wikipedia.org/wiki/Shave_and_a_Haircut

        https://i.imgur.com/HQrtM8T.png

        I will spend a good 30 minutes making a sandwich in absolute silence with the goal of making it look as good as a stock image, then I play my sandwich song while taking my first bite. I'd say it's better than sex but I'm still a virgin at 28.

        I struggle to assemble a hamburger, though. I know the order is important, but I always frick it up. I refuse to be instructed or advised on how to assemble a hamburger. I know how to put ingredients together to make a sandwich, but to assemble the components to make a subjectively perfect sensory experience isn't as straightforward.

        What's the sandwich song?

        • 3 weeks ago
          Anonymous

          never knew that thing was referred to as shave and a haircut. amazkng

        • 3 weeks ago
          Anonymous

          >look it up
          >i always knock on doors like that
          oh no

        • 3 weeks ago
          Anonymous

          My wife learned that rhythm as "sugar in the gas tank, boom boom"

    • 3 weeks ago
      Anonymous

      I always tap a few times on the edge of the pan in different spots to try to make small unique tunes in the style of steve1989 off mreinfo.com

  32. 3 weeks ago
    Anonymous

    I will spend a good 30 minutes making a sandwich in absolute silence with the goal of making it look as good as a stock image, then I play my sandwich song while taking my first bite. I'd say it's better than sex but I'm still a virgin at 28.

    I struggle to assemble a hamburger, though. I know the order is important, but I always frick it up. I refuse to be instructed or advised on how to assemble a hamburger. I know how to put ingredients together to make a sandwich, but to assemble the components to make a subjectively perfect sensory experience isn't as straightforward.

    • 3 weeks ago
      Anonymous

      As a former and no longer virgin as of this year, I bet your sandwiches are better.

    • 3 weeks ago
      Anonymous

      >I refuse to be instructed or advised on how to assemble a hamburger. I know how to put ingredients together to make a sandwich, but to assemble the components to make a subjectively perfect sensory experience isn't as straightforward.
      If you're using a normal amount of components, some 3-5, you can approach it systematically and try every possible combination and note the results of each

  33. 3 weeks ago
    Anonymous

    I've added ketchup to risotto that already had a tomato base

  34. 3 weeks ago
    Anonymous

    If i'm making food for family or friends then it has to be perfect. From taste testing to presentation. I watched too many cooking shows and I have a fear of rejection.

  35. 3 weeks ago
    Anonymous

    not so much cooking-related per se but rather around kitchen cleanliness. I put increasingly less effort into making a tasty meal as one that creates less of a subsequent mess and cleaning-up
    I keep pretty much everything in my fridge in removable separately-bought compartments I can easily remove and clean such is my hatred of having a dirty/unkempt fridge which is always an absolute nightmare to clean directly

  36. 3 weeks ago
    Anonymous

    i rinse my shredded cheese with water, it washes away the starch they put on the cheese so it doesnt clump together
    also i talk like a new jersey woman everytime i do an italian recipe

    • 3 weeks ago
      Anonymous

      >it washes away the starch they put on the cheese so it doesnt clump together
      Black person the starch is there to PREVENT clumping

      • 3 weeks ago
        Anonymous

        I think he was trying to say
        >I wash the shredded cheese to get rid of the starch that they use to prevent clumping

  37. 3 weeks ago
    Anonymous

    I keep way too many condiments in my fridge
    I'm only one person and there must be twenty sauces/condiments in there
    I'll even start mixing the sauces and it's getting out of control. even mixing marinades and making new ones because I forgot that I made extra last time
    I see the post fridge and there is one mustard and that is it.
    I can't be the only one?

  38. 3 weeks ago
    Anonymous

    When I go to a restaurant and the waiter is an Atheist, normally I'll pay without leaving a tip and write a bad review on Google. One time, I decided to be more proactive. I ordered the chicken livers and when the Atheist brought it to the table I insisted that I had ordered steak. I made that loser take it back to the kitchen and make me a steak. Then I complained to the manager about the Atheist and skipped out on the bill.
    Establishments need to be taught it's not ok to hire Atheists

    • 3 weeks ago
      Anonymous

      I hope you don't spout jesus shit, showing your mental tardation out in public
      that's far beyond autistic
      but here is fine being anonymous and all

    • 3 weeks ago
      Anonymous

      How do you know if they're an atheist? Is it ok if they're muslim or catholic or something?

    • 3 weeks ago
      Anonymous

      Jews and being cheap, name a more iconic combo

  39. 3 weeks ago
    Anonymous

    I pretend I'm doing a short form cooking show to make simple meals targeted at single dads with young kids.

    • 3 weeks ago
      Anonymous

      do you do this to make your kids laugh?
      do you even have kids?

      • 3 weeks ago
        Anonymous

        It's not targeted at the kids.
        Yes, yes.

  40. 3 weeks ago
    Anonymous

    Whenever I make food for the local homeless camp I make sure it's piping hot and wrapped in foil before I leave. I let them know they're appreciated even though everyone hates them.

    • 3 weeks ago
      Anonymous

      If I find you I will destroy you.

  41. 3 weeks ago
    Anonymous

    I clean the whole chicken wing like a starving north korean person

  42. 3 weeks ago
    Anonymous

    i love my pasta liek leftovers.

    Growing up when my mommy made spaghetti and tomato sauce, when she would put the leftovers in the refrigerator, she would mix the noodles and sauce together. Therefore, next time when I heat up in the microwave the sauce would absorbed into the noodles and be less watery and more concetrate. Microwaving also made the edges crispy.

    I love that. So now if I make spaghetti and sauce I will take the freshly cooked noodles and mix with the warm tomato sauce, mix it up and put in a bowl and then microwave for 15 to 20 minutes to concetrate teh falvours and make the edges crispy. So good.

    • 3 weeks ago
      Anonymous
    • 3 weeks ago
      Anonymous

      Microwaves make nothing crispy.

  43. 3 weeks ago
    Anonymous

    Piss in the sink

  44. 3 weeks ago
    Anonymous

    This isn't a habit as I've only done it once, but I was cooking all the bacon I had one night before it went bad and I had already eaten a couple of slices because I was hungry but I wanted to save the rest for later because bacon's expensive, right? I made myself a bowl of pork flavored ramen and I thought to myself "this is pork flavored, so it'd go good with bacon" So I put a fresh, sizzling piece of bacon in with the ramen and just a little bit of bacon grease, like a teaspoon of grease. The whole thing tasted like bacon afterwards, even the broth; absolutely delicious. I'd definitely do it again if I'm ever in a similar situation.

    • 3 weeks ago
      Anonymous

      that's hardly a confession
      cooking with bacon fat is completely normal
      it's why you cook the bacon first when you do breakfast, so you can use the fat to cook the eggs, potatoes, pancakes, etc

      • 3 weeks ago
        Anonymous

        I just felt fat doing it, but you're right.

  45. 3 weeks ago
    Anonymous

    I’m perfecting my beef jerky recipe, working on two flavors and one of them is Dr Pepper jalapeño lime. It requires a raw syrup of Dr Pepper so I’ll go to the Wendy’s by me and try to catch only the flavored half of the stream out the sad custom diabetes machine. It requires me to buy two large sodas no ice and spend a minute intently filling them.

    • 3 weeks ago
      Anonymous

      Just buy the syrup

      • 3 weeks ago
        Anonymous

        damn just boil off the water

        Trying to get my bro to steal some surp from the restaurant he works at haha, and boiling it makes the flavors less potent. I don’t mind the whole process anyways.

    • 3 weeks ago
      Anonymous

      damn just boil off the water

      • 3 weeks ago
        Anonymous

        He'd still probably need two cups, genius

  46. 3 weeks ago
    Anonymous

    I cook pancakes in a rice cooker.
    Just put the batter in and use the brown rice setting. Not the same as regular pancakes, but it's almost entirely hands off. Takes 1 minute to set up and then you can do other stuff while it cooks.

    • 3 weeks ago
      Anonymous

      wasn't that trendy in like 2015? they did always look good

  47. 3 weeks ago
    Anonymous

    I eat croutons as a snack by themselves. Better than chips, and it's just flavored bread.

  48. 3 weeks ago
    Anonymous

    >Popery
    Not in my kitchen.

  49. 3 weeks ago
    Anonymous

    Talk to myself as if I were on a cooking show

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