Well look even if you're bad at it it just means your next meal kind of tastes like your last one
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Replying to @arthur_affect
Oh then I don't know why I shied away from it for so long, that's not nearly in the family of things I give a fuck about
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Replying to @Nymphomachy @arthur_affect
the trick to cleaning cast iron pans (and also everything actually) is to just do it immediately, preferably while the pan is still a little bit warm it's annoying but it saves an immense amount of labor in the long run
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Replying to @perdricof @arthur_affect
I have never, in all thirty of my years, done anything, anything at all, immediately
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Replying to @perdricof @Nymphomachy
Probably a good reason to stick to stovetop cooking over baking
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Canned/tinned fish works well if you put the can/tin into boiling water for a bit, then pour out the water and open (carefully, with protection) the can.
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i feel like you are not really getting the whole "eating food out of cans" vibe like yeah sure you could sous vide your canned beans and then plate them with some shaved truffle over the top, but that would really defeat the whole point
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Well I mean heating up the food inside the can so you don't have to clean the pot of boiling water is a well known "hobo trick"
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Still and all You don't know struggle food until you've eaten a ravioli sandwich (Chef Boyardee ravioli dumped on sandwich bread so you don't need to have or wash a spoon)
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