GatewayRedbirds.com

I get what your saying wrt chef/cook.

Chefs knife skills amaze me.

jim wrote:I might not know what stock is, or areola...

Surprised by neither.

jim wrote:I may be bragging but nobody makes a better steak than me. I might not know what stock is, or areola or chilli areola, or a reduction. But steak? Now you are talking my language. The key is hot coals, to flip it only once, and don't jab it while it's on the grill.

The key is: rest it.

Nobody cooks better maruchan ramen noodles than me. Nobody.

I know more about putting cream cheese on bagels than anyone. ANYONE.

This time of year, most of my lunches are Snowpiercer food blocks at the back of the train.

Aka -protein bars at the desk ((Target value brand-the best)

Sun/Wed are my nights to cook, and lately I've been going to breakfast for dinner on Wed. I've been doing omelettes which taste really good but look like [expletive] and are all falling apart and what not. I have to improve that presentation layer.

Sunday is chilli in the winter, and my chilli ... you can guess ... the best. It is. Not bragging it just is. It's so good that it makes your fart chilli-flavored fart smells and they are mouth watering as well, even when they aren't your own.

The secret to an omelette is a good heavy non-stick pan. My wife bought me this one a few years back. Just need a touch of veg oil and you're in business. There's not too much technique required unless you're trying to do a French omelette or something fancy.

I'm just trying to fold the eggs in two over some cheese. It never goes as planned.

maybe you can turn jims chili farts into a candle aroma