///M5

How do you make chile rellenos "separate"? Roast peppers, melt cheese add sauce

Natto, durian, and larger insects. Fuck natto. Durian either way. Large insects I am open.

There is pretty much nothing that any culture in the world really likes that I don't eat. Don't quite understand restrictions people put on their diets.

Not however if I were "serving" them and wanted them to be pretty.

As stated before, eating something with a pepper is one thing stuffing it another. The latter I'd tend to avoid as it brings nearly nothing to the game. Even when I make Chile Rellenos I would do them separate.

Your question is making me want squid

Of course when you buy 8lbs at a pop it goes straight in the freezer.

I am okay with heating rice in a wave. I defrost butter regularly as well. Probably my number one use.

Sean I would like some good stuffed green peppers any suggestions?Depends on what/where you've had good ones that you want to emulate. Personally I'd make the filling and green pepper separate if I wasn't going for plating points...

What do you defrost in the microwave???? Dies you wife eat bagged popcorn? Of so, it is gross compared to making your own. We use a crappy old metal mixing bowl with a sheet of aluminum foil. It makes azing popcorn every time. I've also had better luck with oatmeal on the stove. The wife and I use it a lot to reheat something like rice and then add the warmed on the stove food after. Sometimes we use it to soften butter quickly. Not all that much. And no, not bagged popcorn she has a microwave bowl that allows you to use real popcorn. I don't eat that. Oatmeal on the stove is what I do, she buys some processed bagged garbage with fake fruit in it or some shit that requires milk and 1min in the microwave. The first 6 years we lived in our house we didn't have a microwave, I didn't want one...but she won out. I did manage to get it shoved in a closet though.

You will need a paring knife as well although I do most of my paring work with teh 12" blade

For knives I pretty much use a 12" French style CHef's knife for 99% of what I do. I happen to have a really ridiculous collection of knives that fundamentally are a waste of money. DON'T go buy a 12", but a 10" and buy the one that is the most comfortable in your hands. I brought 10lbs of carrots into the Kitchen Window and julienned them all. Picked the one that felt the best. It was NOT the best cutting. All that being said, I wish that the 12" MAC fit my hands better. It cuts fucking awesome and has a really easy stone sharpener available for its angle as IIRC Fiskers sells a scissors sharpener that happens to have the exact same angle as the knife.

Best thing you can do for your cooking though is to buy Kosher salt and understand how to use it. Best thing you can do to make better meals is take a knife skills class. Heating the food is the easy part.

The only "slow cooker" in my household is the Big Green Egg. I do have a crock pot that I use for keeping things warm once made.

Seriously though in pans, its best to describe what you want to cook and then it is easy. That all being said I fundamentally use 3 pans. A 12" stainless fry pan, a 9" blue steel crepe pan (for eggs mostly), and a 10" (3-4L) stainless sauce pan with a lid. A 12" is probably too big for an electric power wise. I have 22,000btu burners. MUCH of what I do in the fry pan is on HIGH. Teflon you CANNOT use on anything above med-low. That defeats the purpose completely in cooking. I do have an All Clad no stick that I do use sometimes though. It's sole purpose is for reheating meals. I also only have 1 use for a microwave and that is defrosting. My wife has a couple more since she uses it to reheat some food when I am not home (puke), she makes popcorn in it (decent use actually) and instant oatmeal (which I won't eat).

He bailed on ethics. The only summary necessary is he obviously put his sales ahead of doing business the right way. He chose to leave. On this forum we do not edit posts, delete posts or hide things that aren't spam. He wasn't okay with that so he left.

Depends on what you are cooking. Anything that is no stick or teflon coated should be thrown in the garbage. Not useful for any kind of cooking. I'm a pretty shit cook but thats mostly due to lack of experience. Just want to get a few decent pans, a knife, and speed more time cooking rather than heating cans of soup in the microwave lol. what do you cook or want to cook? That somewhat determines the pan. Mostly I'd still figure out what you need and then shop Homegoods/TJ Maxx places for bargains. As a general rule I think All Clad from there is usually a reasonable thing to think about buying. i'll have to do some thinking about that. figured i'd start with the basics. Fry pan, sauce pan, maybe a wok for stir fry. What would be the best way to cook a steak? Sear then throw it in the oven? Steak needs REALLY high heat and then not so much heat. Can do the opposite as well. Either a grill or stove top for the hot part and either a grill or oven for the low part. Make sure whatever pans you buy can go from stovetop to oven otherwise I would say that is also a useless pan.

Anytime. Tasker ROCKS.

Depends on what you are cooking. Anything that is no stick or teflon coated should be thrown in the garbage. Not useful for any kind of cooking. I'm a pretty shit cook but thats mostly due to lack of experience. Just want to get a few decent pans, a knife, and speed more time cooking rather than heating cans of soup in the microwave lol. what do you cook or want to cook? That somewhat determines the pan. Mostly I'd still figure out what you need and then shop Homegoods/TJ Maxx places for bargains. As a general rule I think All Clad from there is usually a reasonable thing to think about buying. i'll have to do some thinking about that. figured i'd start with the basics. Fry pan, sauce pan, maybe a wok for stir fry. What would be the best way to cook a steak? Sear then throw it in the oven? A cast iron or stainless steel with copper/aluminum core works best for meats/proteins. Both work great on a glass cooktop. As far as non sticks, Anolon and Calphalon make decent pans for the price. They last 5 years opposed to 1-2 years of the super cheap non stick.No aluminum (except for baking sheets where it doesn't matter) No non-stick For a wok, it is pretty hard with a glass top. For gas I use a $12 special from the Asian grocery. On a glass I have a Le Creuset cast iron wok, but that's a budget buster.

Depends on what you are cooking. Anything that is no stick or teflon coated should be thrown in the garbage. Not useful for any kind of cooking.Yes. I have an awesome 14" non-stick frying pan and it works beautifully for everything I need it to. I have an awesome 8" sub that works perfect for SPL comps.

yes, won't work out for you.

Depends on what you are cooking. Anything that is no stick or teflon coated should be thrown in the garbage. Not useful for any kind of cooking. I'm a pretty shit cook but thats mostly due to lack of experience. Just want to get a few decent pans, a knife, and speed more time cooking rather than heating cans of soup in the microwave lol. what do you cook or want to cook? That somewhat determines the pan. Mostly I'd still figure out what you need and then shop Homegoods/TJ Maxx places for bargains. As a general rule I think All Clad from there is usually a reasonable thing to think about buying.

Stock garbage atm. I have all sorts of shit on my desk to go in though. Got in too far with the plans for the truck and stalled due to snowmobile season. Getting a carpc, Seas mids, Scanspeak tweets, maybe a sub maybe not, turbo, big brake kit suspension kit, wheels, and some other junk. So far I managed to build the whole PC and engine controller but haven't installed it yet.

Comp sets are somewhat personal. Personally I would never install something I didn't get a chance to audition. That of course means that there are about 10 different 7" drivers in my basement lol. I'll also add that I haven't heard a component set that I think is worth a damn in 15 years. Part of the reason I haven't responded with any recommendations. Others also realize how different ears prefer other things. All that being said. Listening to whatever is available local and focusing on installing it will net you WAY WAY better results than worrying a ton over the set themselves.

Looking for a 4 or 5 string with active pickups, narrow (read not extra deep) neck, painted fretlines. Much like you, I tend to play more on feel. Needs to be comfortqble sitting to practice as my Dean flying V is not. Not opposed to the right acoustic as well. The fretless you found is a steal at 175 especially if the glide is right. J Are you only interested in painted lines? ie, are dots enough? Have you tried to use a footstool like classical guitarists with the Dean? Do you like the Dean neck? The frets actually confuse me on a bass, but I played upright for so long and just grabbed an electric for when I couldn't travel wtih the upright. I love attempting to play old school funk or flea funk on the bass. I used to have a Fender Jazz Bass and a nice Peavey. At some point around 2000 I bought a Japanese Ibanez for dirt cheap which is all I have now. Still fun to pound on occasionally. Amazingly nice action for the $125 I paid for it lol