Roast Everything

[Dukasaur]

I'm sorry, but I have to agree with Sym here.

You're really going to buy an 80 dollar contraption that's going to clutter up your countertop rather than learn how to cook an egg the old-fashioned way?

Put eggs in the smallest pot they will practically fit in. Cover with cold water. Add a few ounces of vinegar. Put on the stove and turn it on. When water reaches a boil, shut it off and take it off the burner. For a perfect soft-boiled egg, take the eggs out immediately at that point. For a perfect hard-boiled egg, wait eight minutes and then take out the egg. For fancy-pants bitches that want their egg somewhere in between fully soft or fully hard ("creamy yolk" or some other variant) you judge the time somewhere between those extremes of zero to eight minutes. Depending on just how picky the princess is, you may need a few attempts to get to the point where she starts calling you Master Chef, but you should be able to get there.

No muss, no fuss, no spending money on trendy yuppie gadgets.

And you didn't address his point about your skills development. If a machine is doing your thinking for you, how are you improving your skills?

[KoolBak]

[mookiemcgee]

I'm sorry, but I have to agree with Sym here.

You're really going to buy an 80 dollar contraption that's going to clutter up your countertop rather than learn how to cook an egg the old-fashioned way?

Put eggs in the smallest pot they will practically fit in. Cover with cold water. Add a few ounces of vinegar. Put on the stove and turn it on. When water reaches a boil, shut it off and take it off the burner. For a perfect soft-boiled egg, take the eggs out immediately at that point. For a perfect hard-boiled egg, wait eight minutes and then take out the egg. For fancy-pants bitches that want their egg somewhere in between fully soft or fully hard ("creamy yolk" or some other variant) you judge the time somewhere between those extremes of zero to eight minutes. Depending on just how picky the princess is, you may need a few attempts to get to the point where she starts calling you Master Chef, but you should be able to get there.

No muss, no fuss, no spending money on trendy yuppie gadgets.

And you didn't address his point about your skills development. If a machine is doing your thinking for you, how are you improving your skills?

I guess I just don't understand what makes this so trendy and fancy and expensive in your eyes? we are both just heating water up....When you boil your eggs, you use a $20 pot and a $300-1000 oven range right? Even if you don't use a over range, let's say its a portable burner doesn't that cost about min $70 all in Dukusaur? all you need for my method is a $50/wand, some water and the eggs. you can use a 5 gallon bucket in the garage if you don't want to use a pot. You can literally use almost anything cus the water never gets hot enough to melt things.

And as far as skills development goes... I'd much rather learn how to cook something the right way, and have it right for when i want to eat/serve it. How many eggs are you guys willing to waste to learn a skill that doesn't translate outside your own kitchen. Your example of using vinageer, reaching a boil and turning it off. That works great at home using all the appliances you are used to. Now you go rent a cabin at a ski resort for you family for the weekend and they want soft boiled eggs. But the burner is different method than what you are used to, the pan is made out of a different metal, and you are at high altitude... Do you eggs come out perfect with all the learning and effort you put it in? No they don't, because you are using an inaccurate method that relies on guess work and offers you very little consistency.

Anyway this little $50 device can cook almost anything, if you want to talk about stupid yuppie kitchen tools there are plenty of infomercials from the last 40 years selling truly useless devices. a sous vide wand is gonna last the test of time, not like the ronco turkey roaster or anything else on this page:
https://www.thedailymeal.com/cook/15-be ... w/slide-14

[DoomYoshi]

I'm sorry, but I have to agree with Sym here.

You're really going to buy an 80 dollar contraption that's going to clutter up your countertop rather than learn how to cook an egg the old-fashioned way?

Put eggs in the smallest pot they will practically fit in. Cover with cold water. Add a few ounces of vinegar. Put on the stove and turn it on. When water reaches a boil, shut it off and take it off the burner. For a perfect soft-boiled egg, take the eggs out immediately at that point. For a perfect hard-boiled egg, wait eight minutes and then take out the egg. For fancy-pants bitches that want their egg somewhere in between fully soft or fully hard ("creamy yolk" or some other variant) you judge the time somewhere between those extremes of zero to eight minutes. Depending on just how picky the princess is, you may need a few attempts to get to the point where she starts calling you Master Chef, but you should be able to get there.

No muss, no fuss, no spending money on trendy yuppie gadgets.

And you didn't address his point about your skills development. If a machine is doing your thinking for you, how are you improving your skills?

I guess I just don't understand what makes this so trendy and fancy and expensive in your eyes? we are both just heating water up....When you boil your eggs, you use a $20 pot and a $300-1000 oven range right? Even if you don't use a over range, let's say its a portable burner doesn't that cost about min $70 all in Dukusaur? all you need for my method is a $50/wand, some water and the eggs. you can use a 5 gallon bucket in the garage if you don't want to use a pot. You can literally use almost anything cus the water never gets hot enough to melt things.

And as far as skills development goes... I'd much rather learn how to cook something the right way, and have it right for when i want to eat/serve it. How many eggs are you guys willing to waste to learn a skill that doesn't translate outside your own kitchen. Your example of using vinageer, reaching a boil and turning it off. That works great at home using all the appliances you are used to. Now you go rent a cabin at a ski resort for you family for the weekend and they want soft boiled eggs. But the burner is different method than what you are used to, the pan is made out of a different metal, and you are at high altitude... Do you eggs come out perfect with all the learning and effort you put it in? No they don't, because you are using an inaccurate method that relies on guess work and offers you very little consistency.

Anyway this little $50 device can cook almost anything, if you want to talk about stupid yuppie kitchen tools there are plenty of infomercials from the last 40 years selling truly useless devices. a sous vide wand is gonna last the test of time, not like the ronco turkey roaster or anything else on this page:
https://www.thedailymeal.com/cook/15-be ... w/slide-14

The thing that makes it trendy and fancy is plastic bags. Nobody could follow that recipe in Ancient Israel, therefore it is useless.

Legitimate question: does anyone eat soft-boiled eggs? I thought they were just for smashing on your head.

[mookiemcgee]

I'm sorry, but I have to agree with Sym here.

You're really going to buy an 80 dollar contraption that's going to clutter up your countertop rather than learn how to cook an egg the old-fashioned way?

Put eggs in the smallest pot they will practically fit in. Cover with cold water. Add a few ounces of vinegar. Put on the stove and turn it on. When water reaches a boil, shut it off and take it off the burner. For a perfect soft-boiled egg, take the eggs out immediately at that point. For a perfect hard-boiled egg, wait eight minutes and then take out the egg. For fancy-pants bitches that want their egg somewhere in between fully soft or fully hard ("creamy yolk" or some other variant) you judge the time somewhere between those extremes of zero to eight minutes. Depending on just how picky the princess is, you may need a few attempts to get to the point where she starts calling you Master Chef, but you should be able to get there.

No muss, no fuss, no spending money on trendy yuppie gadgets.

And you didn't address his point about your skills development. If a machine is doing your thinking for you, how are you improving your skills?

I guess I just don't understand what makes this so trendy and fancy and expensive in your eyes? we are both just heating water up....When you boil your eggs, you use a $20 pot and a $300-1000 oven range right? Even if you don't use a over range, let's say its a portable burner doesn't that cost about min $70 all in Dukusaur? all you need for my method is a $50/wand, some water and the eggs. you can use a 5 gallon bucket in the garage if you don't want to use a pot. You can literally use almost anything cus the water never gets hot enough to melt things.

And as far as skills development goes... I'd much rather learn how to cook something the right way, and have it right for when i want to eat/serve it. How many eggs are you guys willing to waste to learn a skill that doesn't translate outside your own kitchen. Your example of using vinageer, reaching a boil and turning it off. That works great at home using all the appliances you are used to. Now you go rent a cabin at a ski resort for you family for the weekend and they want soft boiled eggs. But the burner is different method than what you are used to, the pan is made out of a different metal, and you are at high altitude... Do you eggs come out perfect with all the learning and effort you put it in? No they don't, because you are using an inaccurate method that relies on guess work and offers you very little consistency.

Anyway this little $50 device can cook almost anything, if you want to talk about stupid yuppie kitchen tools there are plenty of infomercials from the last 40 years selling truly useless devices. a sous vide wand is gonna last the test of time, not like the ronco turkey roaster or anything else on this page:
https://www.thedailymeal.com/cook/15-be ... w/slide-14

The thing that makes it trendy and fancy is plastic bags. Nobody could follow that recipe in Ancient Israel, therefore it is useless.

Legitimate question: does anyone eat soft-boiled eggs? I thought they were just for smashing on your head.

Specifically for eggs, you wouldn't ever use the plastic bags...but in ancient Israel they didn't have electricity so this device would still be useless.

I don't really make soft boiled eggs, but I use it for poached eggs on the regular (salads, ramen, on toast for breakfast).

[Symmetry]

I'm sorry, but I have to agree with Sym here.

You're really going to buy an 80 dollar contraption that's going to clutter up your countertop rather than learn how to cook an egg the old-fashioned way?

Put eggs in the smallest pot they will practically fit in. Cover with cold water. Add a few ounces of vinegar. Put on the stove and turn it on. When water reaches a boil, shut it off and take it off the burner. For a perfect soft-boiled egg, take the eggs out immediately at that point. For a perfect hard-boiled egg, wait eight minutes and then take out the egg. For fancy-pants bitches that want their egg somewhere in between fully soft or fully hard ("creamy yolk" or some other variant) you judge the time somewhere between those extremes of zero to eight minutes. Depending on just how picky the princess is, you may need a few attempts to get to the point where she starts calling you Master Chef, but you should be able to get there.

No muss, no fuss, no spending money on trendy yuppie gadgets.

And you didn't address his point about your skills development. If a machine is doing your thinking for you, how are you improving your skills?

I guess I just don't understand what makes this so trendy and fancy and expensive in your eyes? we are both just heating water up....When you boil your eggs, you use a $20 pot and a $300-1000 oven range right? Even if you don't use a over range, let's say its a portable burner doesn't that cost about min $70 all in Dukusaur? all you need for my method is a $50/wand, some water and the eggs. you can use a 5 gallon bucket in the garage if you don't want to use a pot. You can literally use almost anything cus the water never gets hot enough to melt things.

And as far as skills development goes... I'd much rather learn how to cook something the right way, and have it right for when i want to eat/serve it. How many eggs are you guys willing to waste to learn a skill that doesn't translate outside your own kitchen. Your example of using vinageer, reaching a boil and turning it off. That works great at home using all the appliances you are used to. Now you go rent a cabin at a ski resort for you family for the weekend and they want soft boiled eggs. But the burner is different method than what you are used to, the pan is made out of a different metal, and you are at high altitude... Do you eggs come out perfect with all the learning and effort you put it in? No they don't, because you are using an inaccurate method that relies on guess work and offers you very little consistency.

Anyway this little $50 device can cook almost anything, if you want to talk about stupid yuppie kitchen tools there are plenty of infomercials from the last 40 years selling truly useless devices. a sous vide wand is gonna last the test of time, not like the ronco turkey roaster or anything else on this page:
https://www.thedailymeal.com/cook/15-be ... w/slide-14

I think part of the problem here is that you're so dismissive of people who know how to boil eggs without forking out over a thousand bucks. I don't think you're even realistic on the minimum amount to buy a pot to boil eggs in. Let's dismiss your ridiculous $20 for saucepan thing for a moment. And let's say that, rather than buying an extremely expensive sous-vide machine, or a cook's thermometer that for some bizarre reason has people conned into spending $50, you just buy an egg timer from the dollar store and a normal cooks thermometer. Wouldn't that be better?

[2dimes]

[KoolBak]

In celebration of all this cooking talk, I squoze aboot a quart and a half of juice from oranges and grapefruits last night. Busted oot the cocktail shaker, vodka and tonic and had a lil partay with some of my family for my eldest sister's birthday.

We briefly discussed cooking.