#21

Psychadelia Smith

2 Likes
#22

Salt in pasta water makes a huge difference unless your palette has been scourged from your tongue

16 Likes
#23

“Wash your vegetables before consuming”
wash your mouth before shutup!

3 Likes
#24

Salt in pasta water just floats to the top

4 Likes
#25

No it dissolves because it’s salt and that’s what salt does

5 Likes
#26

That’s a common misconception

2 Likes
#27

Putting cream cheese frosting on cinnamon buns is utterly rank. Let the pure little cinnamon be.

5 Likes
#28

Always works for me mate, you must be doing it wrong

#29

Can’t even really be arsed, but:

Making a roux to make a bechamel. You’re doing it to add colour, not to avoid lumps and you can make a perfectly decent white sauce bunging it all together at the beginning.

Kneading bread. You are not “developing the gluten”. You are wasting your time and effort.

1 Like
#30

Testify!

You can’t move for cream cheese frosting on cinnamon buns round here.

#31

‘Wazz a bit’ is not a unit of measurement

1 Like
#32

I’ve been working as a chef in a restaurant for 42 years sunshine, I think I know what I’m talking about

#33

So true!

#34

Not so much that the pasta just tastes like a lump of salt though.

#35

Yeah, grow up Jamie!

#36

You can’t make perfect scrambled eggs in the microwave.

Yes I fucking can!

1 Like
#37

cooking takes ages and most of the time you’re better off not doing it

3 Likes
#38

I have a t-shirt with “What’s the matter? Scared of a little cold food?” on it

5 Likes
#39

‘just dick a bosh of parsley in there.’ shut up you baby

1 Like
#40

Leave cooked rice out at room temperature for as long as you like everyone and everything will be fine

4 Likes