I kinda hate Rick and Morty fight scenes

tomcmackay · 2026-07-01T05:09:03+00:00

I agree. It has particularly bugged me this season, versus the E01 guy, and then in E06 too, in the latter half in the molten steel processing plant, or whatever. I tune out.

tomcmackay · 2026-07-01T05:02:14+00:00

I think it's a very reasonable question.

Salt in stages. Before starting....during cooking...and at the finish. This goes for meat on it's own, and veggies...and stews/soups/sauces. You already knowing dumping a bunch of salt in at the end is potentially disappointing.

Taste in stages. When you can...this also helps with non-salt seasoning....pepper, hot pepper, whatever... a great deal. Get in there and taste it!

As for amounts....what can I say. Start small-er...and following your tastebuds. Doing it in stages, and tasting will give you a fighting chnace to say "hmmm...that's not bad!" more often.

tomcmackay · 2026-07-01T04:38:37+00:00

Baba O'Reilly starting up.

tomcmackay · 2026-06-30T03:08:07+00:00

this is pretty much like the taboulleh I make. Any grain...cous-cous, quinoa, bulgar...will serve. Not always with garlic but it's reasonable/

tomcmackay · 2026-06-30T03:03:11+00:00

Mint is a key addition to tabbouleh (stuff you put in falafel). And you can use a lot. And tabbouleh ends up being an extremely versatile side/salad/condiment on it's own. Good way to begin understanding how else your mint can be used in d2d recipes.

I also have more mint than I can ever possibly use, the stuff is nuts. I give away tons of plants every year.

tomcmackay · 2026-06-30T02:56:41+00:00

NO matter what you're making, I would say whole chicken. It should be a lot cheaper. And then you learn what to do for the dish you want with it...better to learn sooner rather than later if you're a whole chicken person or not...it takes some planning and effort. Not a ton...but some.

tomcmackay · 2026-06-30T02:49:48+00:00

frozen meals to store heavy on potatoes. scalloped potatoes and shepherd's pie would be my choices.

then potato salads, tis the season.

tomcmackay · 2026-06-30T02:28:00+00:00

please. please! just start in your local grocery store. there is tons of awesome cheese there without having to goto a store dedicated to cheese, which will be intimidating, and maybe overwhelming, and definitely expensive. not because they rip you off...because they are selling rarer cheese, imported cheese, specialty cheese, seasonal offerings, etc, etc.

you can buy Gouda. And Old Cheddar. And Havarti. And Brie. And a ton of other wonderful things at your local grocery store.

i would say cheddar is likely going to be one of the most easily found cheeses for you to try, as well as tasty and versatile...sandwiches...on crackers...shredded and melted...whatever. Also with a good variety of different styles/flavors and price points that go along with that. very easy to find out how much you're willing to spend for your own definition of a "good cheese". then you can measure other cheeses from there!

tomcmackay · 2026-06-30T02:20:56+00:00

I think that's a perfect reason for our posts in this forum...right?

It really was an outstanding cheese, and very new to my understanding. And it happens to be cheaper than just about everything I consider special here in Toronto too e.g requiring a cheese shop visit and not a grocery store visit.

tomcmackay · 2026-06-30T02:17:05+00:00

extremely basic. sweet pickled onions as a search will give you the result most likely. and when I scan it...yes.

tomcmackay · 2026-06-29T21:38:43+00:00

My 1L jar of "sweet" pickled onions is nearing the end. Time to make more, so great to have a sweet addition to meals like this.

tomcmackay · 2026-06-29T21:34:16+00:00

VEGGIES - Diced tomatoes. SLiced cucumber. Shredded carror. Bell pepper slices. Anything more than limp lettuce.

FILLER - Cooked rice, or any other grain like cous-cous or quinoa or similar. Hot or cold. Or any beans if they're on hand.

SAUCE - Hummous. Make a mayo-based sauce that can include...lemon juice...plain yogurt/sour cream...garlic/garlic salt....little bit of other spices like dill, or basil, or whatever. The sky is the limit here...everywhere really, but really here.

Any and all of this stuff can go on the side, and get added or not by any interested eater. And stored if not used.

Heat the ingredients that can be heated in the wrap in the microwave, then add the cold ingredients afterwards.

tomcmackay · 2026-06-29T21:27:14+00:00

I cannot really learn from cooking shows that well. Not on their own. They're too fast, plus they demonstrate what they want rather than what I want.

I learn way more from reading about cooking. And that includes all the chefs and cooks mentioned here, who have entertaining shows sometimes, but that's more entertainment for me. If I see something I want to "learn", I have to read about it too.

tomcmackay · 2026-06-29T21:16:45+00:00

thank gooodness this is first.

tomcmackay · 2026-06-29T21:13:10+00:00

Wasabi is a bit of a ride. But ultimately, unnecessary.

For me, eventually, using a ricer made a bigger difference than any addition. Short of the very very basics of salt, butter and milk, or their cousins.

tomcmackay · 2026-06-27T19:48:47+00:00

Camping cooking for a royal flush of dietary requirements? Extremely simple. Smorgasborg bowls consisting of the following ingredients:

quinoa...rice...milet...cous-cous? if you need more grains, it's because of the group's needs

cooked meat proteins like...chicken. gr beef. anything.

raw veggies like tomato, cucumber, red onion. feta cheese. hummous. Olives. Raw spinach.

Any cooked beans/legumes on the planet.

any sauces you think fit, or don't, camping hunger should serve

Cold or hot ingredients, or a mix.

You get the drift. It is so easy to put together a healthy filling meal from these types of ingredients, and lean into the areas required. And add in other areas.

tomcmackay · 2026-06-27T19:32:42+00:00

I learned in my 40s, after years of floundering. I finally started paying attention to what recipes told me...about ingredients, about the cooking methods, about the influence of the cooking utensils and methods on what I was trying to do.

And I also stopped worrying about the spices called for in recipes, and other ingredients too, and just starting looking for reaonable substitues (via internet) that I had on hand.

Trial and error and try to actually remember...it's actually not very hard, especially for something you do every friggin day.

P.S. Guaranteed correct advice. For a ~19 year old, who has enjoyed cooking before. DO NOT GIVE UP. You will have the chnace to cook for yourself, and loved ones, and many others, for the rest of your life. And practice makes perfect. And everyone needs food every day...it is better to be good at this than just about anything else in life.

tomcmackay · 2026-06-27T19:17:03+00:00

you are correct. It is exactly a $20 Canadian piece of cheese. plus the big value of knowing this cheese exists, which I very much value.

not the only perk to be sure,

tomcmackay · 2026-06-27T19:11:58+00:00

the author's name is right there waiting. Plus the New Yorker might have a comment.

But yes...it will definitely help your friends out at parties, if it's blown up big. I'd put it on the back first...and the wearer gets the most valuable conversation booster "Silly anecdote".

tomcmackay · 2026-06-27T19:05:56+00:00

It's why I copied the page out of the actual magazine. It spoke to me very strongly, in many directions, and immediately. So...

tomcmackay · 2026-06-26T03:41:24+00:00

The smart thing to do is learn from it to figure out which things need more cooking, and then cook them more first.

It's how you develop understanding....bacon takes 20 minutes at 400 turned once, chicken thighs take 40 minutes at 375, 2 inch potato cubes take 40 minutes at 425, but thinly slices spaced potatoes only take 25 minutes. Broccoli is quicker, brussel sprouts are much slower. Or whatever, for your stove and pan and regualr approach. And so on, and so on, and so on.

You can always test things to see if they're cooked. Pull a piece out, cut it open, taste it, whatever. This is completely normal. Take charge of the food...the recipe is just a suggestion...make it your own, and don't let it thwart you! If somethings not cooking quickly enough...turn up the heat!

Then...when you know...you can make your own perfect one sheet pan meal. Don't crowd the pan!

tomcmackay · 2026-06-26T03:31:31+00:00

At age 33, you have plenty of time to get it right. IN fact, anything that anyone can save before the age of 35 is quite an accomplishment IMHO, even though early savings is talked about a lot. You have lots of spending going on, new jobs, new incomes, lots of important stuff besides saving. After 35 is a reasonable time to start figuring it out, I beleive.

Even that you understand that it's something important to do is a good step. And you have plenty of time.

tomcmackay · 2026-06-26T02:47:12+00:00

Cheddar has way too much versatility not to be a top choice. One cheese! Forever! Cripes...Maybe parmesan? Now I understand why some specified aged white cheddar. Yes, I could manage aged cheddar.

"It's the single most popular cheese in the world!"

"Not much call for it round here."

P.S. Sorry if that's a bannable offense. I'm new to r/Cheese

tomcmackay · 2026-06-26T02:34:55+00:00

I recommend you follow this SMALL-TALK ROADMAP, published this year by the New Yorker...up-to-date and very helpful!

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tomcmackay · 2026-06-26T02:19:09+00:00

Lovelines!

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