CBass1724

You stole my heart at fajitas.

I grew up in a household where my mom never put pots and pans in the dishwasher. We basically had to fully wash the damn dishes before it could go in the dishwasher anyway, because our dishwasher wasn't THAT good. So in my adult life, I've never put pots or pans in there and I don't have any problems with my non stick pans. If you do dishes right after the meal, everything tends to clean very easily. I've had roommates that "let things soak" which is code for "I'm a lazy ass."

I'll leave it alone. I have a few Calphalon pans. Those have been great and I have zero problems with sticking. I also have an omelet pan that I think anyone should own who loves breakfast as much as myself. I think it's made by Nordic Ware?

Actually, I lied. I have some nose hair trimmers from the as seen on tv store and they are pretty legit. I have a RonCo Rotisserie that I got as a gift a few years back. I had no idea that was from an infomercial. I love cooking a rump roast or some wings in that bad boy. I'd recommend that to anybody who loves cooking meat.

This is the best thing to ever come out of an infomercial. https://www.youtube.com/watch?v=TaR4LcLbW8I

Hahaha, I'm thinking the wine part was tongue in cheek as well, but who knows. That write up makes me laugh every time.

http://www.theawl.com/2009/11/how-to-cook-a-****ing-steak How To Cook A ****ing Steak by Alex Balk Go to the goddamn grocery and get steak. Yes, the grocery. A little ammonia is not going to kill you, you ****. You want to be all fancy and grass-fed and environmentally conscious, go ahead, I don’t give a ****, just get a ****ing steak. Ribeye is good. And, yes, bone-in. Schmuck. Take the steak home. Get a bigass frying pan and put the **** on the stove, cranking the heat up as far as that ****er will go. Take a ****load of salt—rocksalt, you dumb mother****er, none of that fine-grained crap here—and toss it around the bottom of the pan. When the pan is hot as all ****—it should scorch the **** out of your finger if you’re stupid enough to touch it—put the ****ing steak on there. You can crack some pepper on the top of the steak as the bottom is searing, but don’t even talk to me about garlic or onion powder or COMPOUND ****ING BUTTER, asshole. This is steak, all you ****ing need is salt and pepper. After a bit (3 minutes for pink, 5 for cooked good), flip that **** over and do the same ****ing thing you just did with the other side, i.e. sit on your ass and wait for your mother****ing steak to be ready, you useless assbag. When you’re done, sling that **** on a plate. Beringer’s 1996 Cabernet Sauvignon Napa Valley Private Reserve makes an absolutely delightful accompaniment, particularly if you’ve taken care to let it breathe a bit before quaffing. Also, make some ****ing potatoes, because that’s what you eat with a ****ing steak. God, sometimes I just want to smack the **** out of you.

Man, I love this thread.

I'll try again later.

I like the simple white jerseys with the burgundy pants, with the striped socks. It just looks awesome that way.