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(ThinkGeek)   Fark Food Thread: Aside from knives and cooking vessels, what are some of your 'go to' kitchen utensils? What is notable about them that other Farkers should consider over similar utensils? Does the form matter as much as the function?   (thinkgeek.com) divider line 329
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1557 clicks; posted to Main » on 29 May 2014 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-05-29 06:54:05 PM  

SquiggsIN: a surprising number of farkers seem to really enjoy their sausage. I'm no peta-flag waving vegan but, I don't eat sausage, at all.


I'm a vegan about 5 days a week but IMO if you think you don't like sausage it's because you've only had bad sausage.
 
2014-05-29 06:54:58 PM  

SFSailor: praxcelis: Oh, not on the "essential" list but I've grown very attached to having it around:

I'll second that.  This past winter was the first I ran a grow light over herbs, and it'll happen every year from now on.  Very nice to have.  I'm even considering diving into figuring out how to hydro/aero/something-grow tomatoes out of season.

Plus, it's fun watching cops come to a screeching halt with the ridiculous suspicion that I'd be growing something I am not supposed to right there in the window like a dumbass!


Coffee grinders are great for grinding um...herbs as well.
 
2014-05-29 06:56:35 PM  
Wood spoons. I use them with practically anything I cook. I like that they are safe to use no matter what type of pot/pan/skillet you're using.
 
2014-05-29 07:00:39 PM  

SquiggsIN: thisisarepeat: SFSailor: praxcelis: Oh, not on the "essential" list but I've grown very attached to having it around:

I'll second that.  This past winter was the first I ran a grow light over herbs, and it'll happen every year from now on.  Very nice to have.  I'm even considering diving into figuring out how to hydro/aero/something-grow tomatoes out of season.

Plus, it's fun watching cops come to a screeching halt with the ridiculous suspicion that I'd be growing something I am not supposed to right there in the window like a dumbass!

Coffee grinders are great for grinding um...herbs as well.

I've used my ninja for everything from coriander seeds to Mexican ditch weed.


I'm going to have to finally watch the ninja channel, I was under the impression it was just an expensive blender.
 
2014-05-29 07:02:16 PM  

SquiggsIN: a surprising number of farkers seem to really enjoy their sausage. I'm no peta-flag waving vegan but, I don't eat sausage, at all.


The nice thing about DIY sausage is that you know -exactly- what went into it, including how fresh the meat was, how much (of what kind of) fat, spices, etc.  I've conducted an unintended experiment (aka "forgot it was in the fridge") and was -shocked- by how fresh the sausage seemed a week+ later, compared to store bought... which just reinforces that for site-made sausage, they're chucking in the old stuff, and for off-site-made, well, it's been sitting, shipped, sitting again, etc.

Really no comparison.  It's a bit of work, but worth it.

SquiggsIN: It has more to do with knowing how it is made. I won't even eat chicken skin and i trim all the fat i can from any meat. so I'm really unwilling to chop up fat with the meat to eat it.


We are very different, you and I.  I may have happened to pick up 5-10 pounds of pork fat from my new meat counter friend just a few days ago.  And 5 pounds of pork and 10-15 of beef a week or so ago.  Now to find a source of duck fat pre-commercial-rendering!

Hint:  Depending on how you cook it / with it, not all the fat in the recipe winds up, you know, in your mouth. : ) And as far as health concerns, I'd rather have a bit of extra fat (and, hence, flavor and texture) in my sausage than a bun filled with pointless calories wrapped around it!
 
2014-05-29 07:02:20 PM  

praxcelis: I thought I was the only one who went cast-iron for my wok


Yeah, the big cast-iron one is my 2-3x week thing. I've had it for a number of years now, and it's developed a totally frictionless surface.

I also have a carbon steel one that I use for quickly doing up some veggies, that kind of thing.  Heats up to furious in about a minute and a half.
 
2014-05-29 07:02:22 PM  

SquiggsIN: That's a lot of cast iron! How big is your family? I can't imagine needing that many pieces cooking for two.


Over the years I've accumulated some, then got married to a guy who had some too. Pretty much one of every size. There are three I use all the time. My son will get a few pieces when he moves out on his own.
 
2014-05-29 07:05:48 PM  
chef'n double-headed (one-piece, fully sealed) silicone spatulas
tawa (good for heating tortillas, making roti, grilled cheese, toasting buns, hot dogs, patrami and onions)
nickel-coated cast iron skillet (bullet-proof cast iron cooking without the headaches)
cast iron mortar and pestle - the extra weight does all of the work
breville toaster oven
propane burner in that backyard that allows me to cook things on raging high heat (searing steaks and stir-fry *see nickel-coated cast iron skillet*) or cooking things that will splatter (burger patties) or leave lingering smells/make it difficult to breathe (curries, roasting habaneros/jalapenos)
 
2014-05-29 07:05:54 PM  
img.fark.net
Get one of these suckers and use Reverse Sear technique on your steak. I personally finish on the grill but you will not find a lazier way to make perfect unfarkable steak in your life. It's like Sous Vide without all the expensive equipment and time wasting. I sit on my ass until the steak reaches 115 degrees, then I go turn on the grill. Steak reaches 125 I take it out and head to the grill. Perfectly pink right to the edge of the meat after I sear the shiat out of it for a few minutes each side.
 
2014-05-29 07:06:12 PM  

SquiggsIN: abhorrent1: My go to kitchen utensil is my wife

Way to live up to "misogynist" like my fark tag for you


derp
 
2014-05-29 07:06:37 PM  

freetomato: My son will get a few pieces when he moves out on his own.


This, Ladies and Gentlemen, is Quality Parenting.
 
2014-05-29 07:07:01 PM  
A KitchenAid mixer with a set of pasta rollers/cutters. Even if you never use it for anything but making pasta, it's worth it.
 
2014-05-29 07:09:53 PM  
Vita-Mix
Vacuum Sealer
Box Wine
 
2014-05-29 07:10:46 PM  

Robo Beat: A KitchenAid mixer with a set of pasta rollers/cutters. Even if you never use it for anything but making pasta, it's worth it.


What he said.
 
2014-05-29 07:12:40 PM  
I could not live without my can opener. How else am i going to get to that succulent corned beef hash?
 
2014-05-29 07:15:41 PM  

abhorrent1: SquiggsIN: abhorrent1: My go to kitchen utensil is my wife

Way to live up to "misogynist" like my fark tag for you

derp


I bet you're fun at parties.

shrew tag?
 
2014-05-29 07:17:13 PM  

peacheslatour: mattador: Love my enameled cast iron dutch oven, but rarely use it (the wife doesn't like trying to clean it).
Wooden spoons for whatever.
Box grater for Cole slaw and mass shred cheese consumption.
Tongs for damn near everything.

And its been said, but bears repeating: wash your hands, dry em with a paper towel and throw it under your cutting board to prevent slipping while you chop.

Ya know and this is just a thought, you could clean it.


Psh.  I cooked.  And besides that thing is heavy.
 
2014-05-29 07:18:45 PM  

Phil Moskowitz: [img.fark.net image 297x300]
Get one of these suckers and use Reverse Sear technique on your steak. I personally finish on the grill but you will not find a lazier way to make perfect unfarkable steak in your life. It's like Sous Vide without all the expensive equipment and time wasting. I sit on my ass until the steak reaches 115 degrees, then I go turn on the grill. Steak reaches 125 I take it out and head to the grill. Perfectly pink right to the edge of the meat after I sear the shiat out of it for a few minutes each side.


Wow. Thanks for that.
 
2014-05-29 07:25:24 PM  

Damnhippyfreak: Wow. Thanks for that.


Make sure there's enough oil/butter whatever on your steak when it goes on the grill to cause a mini fire for searing. You need to get the crust on quickly or it'll overcook. You can dink with the temperature depending on how you like your steak finished. If you pan finish, just use their technique. I don't rest my steak before I sear when I'm doing it on the grill. I rest after.
 
2014-05-29 07:27:13 PM  
Oooh, one more:  If you keep your house cool in the winter, little plastic/rubber plate-heater-things that warm your plate in the microwave.  Indispensable in the chilly-temps months.

I'd add vacuum wine savers, but can't remember the last time I saved part of a bottle of wine.  They work pretty well, though.

How about the flip side?

Pointless Shiat Going To Goodwill After Cleaning Out The Kitchen Last Week (mostly gifts with the factory seal intact, or used once or twice and stuffed in a deep, dark cabinet):

Salad spinner.
Panini press.
Ice shaver.
Fish-basket-thing for grill.
Beer can chicken stand gizmo pointless thing.
Stupid spaghetti-straining-spoon-thing.  Pointless with a proper pasta pot.

Things about which I may be in the minority, also in the Goodwill-bound box(es):

Garlic press.  WTF?  Smash, mince, done.  Hasn't been used in years.

Multiple crock pots.  I tried.  I really did.  No meat coming out of a crock pot tastes as good as if cooked *any* other way.  And the one thing that comes close (soups) can be done in advance in large batches and frozen in small batches to be just as convenient.  Take up too much space, not one has been used in years.

Big, cheap food processor.  Maybe expensive ones are worth it, but my cheap experiment is now never used, unnecessarily hard to clean vs. you know, a knife, and doesn't work well.  A mini one is handy sometimes, but the big one's not worth the space.


Several cast iron pans:  Here again, I tried.  But if ya' look at it objectively, they're heavy, fragile, heat up -way- too slowly, then stay hot far too long, and come complete with a super-convenient blazing hot handle.  Then, when done, they're awkward to clean and rust if you don't take care of them properly.  Dumb all around.  I know there are farkers in here professing their undying love, but I'll never understand it.   I'll give a fark about cast iron, and reconsider, when more than a handful of chefs use them in restaurant kitchens; anything else is a mix of nostalgia, self-delusion, and self-appointed unjustified self righteousness.

Any other bad / counterproductive / stupid "why did I buy this?" suggestions?
 
2014-05-29 07:27:22 PM  

Phil Moskowitz: Get one of these suckers and use Reverse Sear technique on your steak.


I've been doing more or less that for decades and even when people ask me "omg how did you make this taste so good?" when I tell them they tell me I'm doing it wrong.

And if you knew...
 
2014-05-29 07:28:14 PM  

sleeps in trees: Off topic, my husband bought duck legs and I've never made them before. Any tips


You're looking for confit?
 
2014-05-29 07:29:11 PM  

mattador: peacheslatour: mattador: Love my enameled cast iron dutch oven, but rarely use it (the wife doesn't like trying to clean it).
Wooden spoons for whatever.
Box grater for Cole slaw and mass shred cheese consumption.
Tongs for damn near everything.

And its been said, but bears repeating: wash your hands, dry em with a paper towel and throw it under your cutting board to prevent slipping while you chop.

Ya know and this is just a thought, you could clean it.

Psh.  I cooked.  And besides that thing is heavy.


lol.  My hubby and I have the same deal- I cook he cleans up.
 
2014-05-29 07:32:45 PM  

sleeps in trees: Off topic, my husband bought duck legs and I've never made them before.  Any tips?


Confit.  Dead easy.  Super delicious.  But you'll have to find some duck fat... apparently, olive oil works too, but why skimp, if you can find the fat?
 
2014-05-29 07:34:18 PM  

flucto: Phil Moskowitz: Get one of these suckers and use Reverse Sear technique on your steak.

I've been doing more or less that for decades and even when people ask me "omg how did you make this taste so good?" when I tell them they tell me I'm doing it wrong.

And if you knew...


It's a take it to your grave technique. I'll never cook steak, hell grilled meat, any other way. It's half as time consuming and twice as good.
 
2014-05-29 07:38:28 PM  

SpacemanSpoof: Instant hot-water spout on my sink


Man.  I've wanted this for soooooooo long, but I don't think I can justify it since I don't really go through much tea and have no kids or anything that would require boiling water in a flash whenever I need it.

Then again, I DO tend to go on ramen binges...
 
DGS [TotalFark]
2014-05-29 07:38:32 PM  

sleeps in trees: flucto: DGS: We recently got an enameled cast-iron dutch oven. 5 qt I think. It's fantastic.. finally wifey can make plov. And I did duck legs for the first time. Being able to cook and then transition a pot straight to the oven is sweet.

Yeah, totally. I roast meat in them, make Bolognese, fry chickens, etc etc. indispensable IMO.

Off topic, my husband bought duck legs and I've never made them before.  Any tips?


YGM :)
 
2014-05-29 07:41:02 PM  

SFSailor: SpacemanSpoof: Instant hot-water spout on my sink - we go through literally gallons of tea in a month, and who wants to wait for water to boil?  Also handy for instant oatmeal, heating baby bottles, and many other uses

Jealous.  I microwave a large cup for 4ish minutes 3-4 times a day, but I want one of those.  Do you find it adds much to your electricity bill?


I haven't really noticed a dramatic increase.  The tank is well insulated, so I don't imagine that it draws too much power to maintain the heat.  Plus, what it does use is somewhat offset by not running the microwave or stove as much.

The real pain was installing it.  I didn't want to drill a new hole in my counter, so I had to put it in place of the sink sprayer.  But I didn't want to give up the sprayer either, so I wound up changing out the whole faucet for one with an integrated sprayer.  Plus, I'm no plumber, so it's always a bad day when I have to get under a sink.  Still totally worth it though. :)
 
2014-05-29 07:42:45 PM  

flucto: I've been doing more or less that for decades and even when people ask me "omg how did you make this taste so good?" when I tell them they tell me I'm doing it wrong.


I've asked guests for their arrival time, mentioning that I have to get the steaks in the grill an hour or so ahead of time.  More than once I've heard a variation of, "I was really terrified of your steak.  An hour?  I expected to have to find fast food on the way home.  But this is fantastic!"

Also a nice addition to steaks?  Render some beef fat and keep it in the fridge, then melt a bit and pour over the steak before serving, instead of butter.  *boom* steakhouse steak quality.

peacheslatour: lol.  My hubby and I have the same deal- I cook he cleans up.


Unless he enjoys cleaning as much as you enjoy cooking, THIS IS NOT A DEAL.  I've seen more than one divorce bubble up fundamentally driven in large part by this "deal."  Cleaning farking sucks, especially if the "cook" "enjoys" USING EVERY DAMNED UTENSIL IN THE KITCHEN POINTLESSLY, THOUGHTLESSLY, AND INSENSITIVELY, CREATING WAY MORE MESS THAN NECESSARY.

"I cook, you clean" is the most self-serving, stupid "deal" one half can inflict on the couple, unless the interests are exactly opposite -- one hates cooking and loves cleaning, and 't'other hates cleaning and loves cooking... but that's rare.  Usually, one "loves" cooking, and the other is stuck with "I cooked -- you clean."  And that is flat out messed up bullshiat that will silently seethe and build contempt until one day *bam* done.

Pet peave.  Your husband won't tell you.  I just did.
 
2014-05-29 07:46:06 PM  

SpacemanSpoof: Plus, I'm no plumber, so it's always a bad day when I have to get under a sink.


Oh, man, is there anything house-maintenance related that sucks more than plumbing?  Awkward, uncomfortable, routinely unsuccessful in fiddly, farking annoying ways.... I mean, I'd rather crawl around in the hot, fiberglass-filled attic than deal with plumbing!

I *really* don't want to drill a hole in the new cast iron sink, and the RO tap is more important, so I've pretty much squelched my own interest in a hot water dispenser... but still... it'd be awfully nice....

Still, thanks for the feedback!  Enjoy it, ya' lucky farker.
 
2014-05-29 07:46:51 PM  
Swim goggles. Seriously. To chop onions. Nothing else works as well to prevent tears.
 
2014-05-29 07:50:38 PM  

sleeps in trees: I honestly don't know. He just came home with them and I have no idea where to start. I just want to cook them so they taste good.


I think rather than making you nuts with instructions for confit, which as has been pointed out requires you poach them in duck fat ( a lot of duck fat ), I suggest you do this, they will be good:

Marinate them in a sauce made from:

hoisin sauce
Chopped, peeled and grated fresh ginger
minced garlic
brown sugar
chopped scallion (the white and green parts)
plenty of fresh cilantro leaves and stems, minced
1 tablespoon sesame oil

the proportions are not super critical. Hard to blow it.

Then grill them until they reach 155. A tad of char won't hurt. Serve with salad and maybe mashed potatoes if you feel starchy.
 
2014-05-29 07:54:11 PM  

Vodka Zombie: SpacemanSpoof: Instant hot-water spout on my sink

Man.  I've wanted this for soooooooo long, but I don't think I can justify it since I don't really go through much tea and have no kids or anything that would require boiling water in a flash whenever I need it.

Then again, I DO tend to go on ramen binges...


Instant hot water spout is a bit lazy.  But who am I to criticize, I installed low volume faucets over the coffee machine and the dog bowl.  Who has time for pouring?
 
2014-05-29 07:55:45 PM  

sleeps in trees: flucto: sleeps in trees: I honestly don't know. He just came home with them and I have no idea where to start. I just want to cook them so they taste good.

I think rather than making you nuts with instructions for confit, which as has been pointed out requires you poach them in duck fat ( a lot of duck fat ), I suggest you do this, they will be good:

Marinate them in a sauce made from:

hoisin sauce
Chopped, peeled and grated fresh ginger
minced garlic
brown sugar
chopped scallion (the white and green parts)
plenty of fresh cilantro leaves and stems, minced
1 tablespoon sesame oil

the proportions are not super critical. Hard to blow it.

Then grill them until they reach 155. A tad of char won't hurt. Serve with salad and maybe mashed potatoes if you feel starchy.

Damn that sounds tasty.  Is the fat going to be a problem on the grill?  I'm not the griller, he is.


He bought the damned things, make him grill them.
 
2014-05-29 07:56:43 PM  

sleeps in trees: Damn that sounds tasty. Is the fat going to be a problem on the grill? I'm not the griller, he is.


It will be a exciting but move them around and keep the grill level low enough so that they don't burn too much. Don't scrimp on the scallions and ginger.  Hoisin is magical stuff. Try this on duck breasts too.
 
2014-05-29 08:00:14 PM  

DGS: New Years present


Whoa whoa whoa - that's a thing?
 
2014-05-29 08:01:47 PM  

sleeps in trees: Although I appreciate your point if you are *bam* done over the division of one chore without discussion, you have more problems than cooking and cleaning.  Lucky for me I do both because I'm a pick.  I'd be an OCD shiathead if he didn't do it "right" which is my problem, not his.  Vaccuming is the only chore I don't do and he's pretty cool doing it.


You're self aware, but many aren't.

I've known 3-4 divorced couples where one side or the other cited "I HATE YOU COOKED SO I HAVE TO I CLEAN!" as a root cause.  Yeah, there are other, bigger problems if you can't talk about that issue in a productive manner, but still, why implement a stupid "rule" that's nothing but trouble?  I still know a fair number of (usually female) couple-halves who laugh and say, "oh, for us, I cook, [the other] cleans" in a lighthearted, dismissive way.  Occasionally a look will pass quickly over the other's face.  I've got money on the Don't re: lasting for all of them.

It's a simple, clear, common -- and *wrong* -- mechanism in many relationships.

As for cleaning and cooking gadgets, I don't know if a drying rack is -ever- worth $50, but the Oxo one newly added to the kitchen is awfully nice, with a very thoughtful design....
 
2014-05-29 08:13:44 PM  

thisisarepeat: abhorrent1: SquiggsIN: abhorrent1: My go to kitchen utensil is my wife

Way to live up to "misogynist" like my fark tag for you

derp

I bet you're fun at parties.

shrew tag?


welcometofark.jpg

/derp
 
2014-05-29 08:17:22 PM  

LlamaGirl: DjangoStonereaver: Believe me, form matters in the kitchen:

[1.bp.blogspot.com image 575x780]

What is she doing squeezing an entire lemon that isn't halved, into a cast iron skillet? WHAT IS SHE DOING?!?!?!?!?

I am finding it difficult to believe she is actually cooking anything at all.

Lemon? I didn't see any lemon.
 
DGS [TotalFark]
2014-05-29 08:17:33 PM  

GnomePaladin: DGS: New Years present

Whoa whoa whoa - that's a thing?


Yeah, but probably not for the reason you think.

/Russians don't celebrate Christmas.. their big family holiday with a tree, a feast, and presents? New Years
 
2014-05-29 08:21:14 PM  

Private_Citizen: cgraves67: Private_Citizen: Apple slicer. If you like apples, you want one of these:

We use ours for pears also and I even managed to wedge a pineapple too.

Wow! How hard did you have to push to get it through a pineapple?


upload.wikimedia.org
 
2014-05-29 08:38:49 PM  

DGS: Purelilac: I'm not into kitchen gadgets, but I do like my Ninja if I have to fine chop a shiatload of veggies.

LlamaGirl: Immersion blender.

If you make soups or sauces, they are amaaaaaaaaazing tools.
I like to use mine to make fancy scarmbly eggs as well.

Heh, I have a Ninja immersion blender that separated out so the motor can be attached to a standard blender. First thing I thought of. And you both beat me to it. Love this thing. So useful.

[media.tumblr.com image 456x342]


I have a Cuisinart immersion blender like that Ninja.  It's amazing how many people ask me what it is when I'm making dinner for company.  I mutter "boat motor" and proceed to puree the hell out of something.  It's also great for emulsifying things right in a cooking pot.  And the chopper bin attachment is perfect of small batches of nuts etc.  I use that thing at least twice a week.

Otherwise, I need some sort of a Crock Pot, nothing can substitute for a good slow cooker.

And in good weather, I just forgo the kitchen altogether and resort to this:

www.discountwebergrills.org

/except mine is green
 
2014-05-29 08:41:22 PM  

Phil Moskowitz: Damnhippyfreak: Wow. Thanks for that.

Make sure there's enough oil/butter whatever on your steak when it goes on the grill to cause a mini fire for searing. You need to get the crust on quickly or it'll overcook. You can dink with the temperature depending on how you like your steak finished. If you pan finish, just use their technique. I don't rest my steak before I sear when I'm doing it on the grill. I rest after.


Thanks again. All I need now is the weekend to get here a bit sooner. Looking forward to trying this out.
 
DGS [TotalFark]
2014-05-29 08:43:40 PM  

DrunkWithImpotence: I mutter "boat motor"


Totally stealing this.
 
kth
2014-05-29 08:45:05 PM  
1. Hotel pans.
We have all sizes. We use them for prep bowls, casseroles, roasting pans, cooling leftovers. The shallow fourths fit perfectly in the crisper to hold meat that is defrosting. Cheap as hell at junk stores and not that expensive at restaurant supply stores.

images.zesco.com

2. Sous Vide. It was a wedding gift. It is awesome.
3. Magic Bullet. Excellent for Babaganouj, hummus, bass, whatever else you want to make.
4. Viking Mixer. It moved in with me before my husband did. I coveted it.
5. Good cheese slicer, whatever that means for you.  For me it is this:
www.cheesemakingshop.co.uk

6. Oxo Peeler. The cheap ones suck for lefties.
 
2014-05-29 08:53:55 PM  
For when my GF cooks:

img.fark.net
 
DGS [TotalFark]
2014-05-29 08:58:24 PM  

sdd2000: For when my GF cooks:

[img.fark.net image 850x796]


Ok, I laughed :D
 
2014-05-29 09:00:44 PM  

DGS: sdd2000: For when my GF cooks:

[img.fark.net image 850x796]

Ok, I laughed :D


Has the added benefit of being true. The only thing she has successfully made in the kitchen has been several floods and a few small fires. She actually almost burned the house down while making hard boiled eggs for egg salad. I now do most of the cooking or we go out.
 
zeg
2014-05-29 09:03:52 PM  

Private_Citizen: Apple slicer. If you like apples, you want one of these:
[img.fark.net image 530x329]


I used to like the apple slicer, but I've changed my mind on that one. I prefer slicing with a chef's knife.

The change occurred when I had the following epiphany: you don't actually have to slice the apple radially.

My new technique is to slice both sides off just outside the core, then laying the core section down and slicing off the remaining sections. This leaves the core in a square segment. I then slice the four good parts to the desired width (or not).

This has the drawback that not every slice is the same size, but other than the "corner" pieces, they're reasonably close. The benefits are that it's easier to wash a knife than the slicer doodad, this works on any size apple(*), and is as fast or faster---especially if you include the time to dig through the drawer for the slicer vs. pulling the knife out of the block.

(*) exception: the wolf river apples I got last year, which were the size of small cantaloupes. My knife was not long enough to do those safely.
 
DGS [TotalFark]
2014-05-29 09:04:26 PM  

sdd2000: DGS: sdd2000: For when my GF cooks:

[img.fark.net image 850x796]

Ok, I laughed :D

Has the added benefit of being true. The only thing she has successfully made in the kitchen has been several floods and a few small fires. She actually almost burned the house down while making hard boiled eggs for egg salad. I now do most of the cooking or we go out.


Oh jeez. Need to get her some basics classes.
 
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