Sorry bro, but natural talent with a bit of work will always beat hard work with no native talent. It's the same in all things.
I call ***. And I have Bob Ross to help drive that point home.
Yeah that quote doesn't invalidate what I said though.
I didn't say you can't learn if you have no natural talent, but you'll never be as good as the one who has it and put in minimal effort.
I actually went the extra mile this year and prepared a nice flat cut corned beef brisket which is cooking right now in the crock pot. And my mom is going to make an awesome potato cabbage bake with bacon :3
I'm throwing a brisket in the stock pot and then whipping up a batch of colcannon as soon as I get home for a late dinner.
Jesus Christ, people are recommending thawing chicken in the microwave and hot or warm water?!
Microwave I'm not a fan of, because it messes with the meats texture.
But the entire point of cooking ***to certain points is kill anything harmful inside of it. Chicken in particular is cooked to a relatively high point(165F) compared to other meats(145-150F) and as such anything bad would be incinerated.
Jesus Christ, people are recommending thawing chicken in the microwave and hot or warm water?!
Put it in cool water, cool tap water will still be warmer than the temp of the chicken and thus won't encourage growth or infection of anything you don't want in or on it. You can change the cool water out as it gets cold. Chicken is fickle.
Don't be a candy ***. I've thawed chicken breast/thighs in the microwave on countless occasions and I've never had food poisoning. I'm so confident in this that I don't even fear hubris in this particular instance. Your body can handle a lot more than you think. Give it some credit.
Jesus Christ, people are recommending thawing chicken in the microwave and hot or warm water?!
Microwave I'm not a fan of, because it messes with the meats texture.
But the entire point of cooking ***to certain points is kill anything harmful inside of it. Chicken in particular is cooked to a relatively high point(165F) compared to other meats(145-150F) and as such anything bad would be incinerated.
I just don't trust it. Having food poisoning once is enough for me.
Jesus Christ, people are recommending thawing chicken in the microwave and hot or warm water?!
Put it in cool water, cool tap water will still be warmer than the temp of the chicken and thus won't encourage growth or infection of anything you don't want in or on it. You can change the cool water out as it gets cold. Chicken is fickle.
you're actually supposed to use cold running water, never use warm or hot still water.
This is the reason people get food and salmonella poisoning, and are too damn dumb to realize it. Secondly, anyone who appreciates food, not just for it's visual appeal while serving, but for it's ingredients as a whole, should never use a microwave for defrosting.
Yeah that quote doesn't invalidate what I said though.
I didn't say you can't learn if you have no natural talent, but you'll never be as good as the one who has it and put in minimal effort.
I added the second gif a little late; but you shouldn't think of this as a contest or competition. What matters is being content with your own pursuit and abilities, and they can always be improved upon with enough patience and dedication.
Jesus Christ, people are recommending thawing chicken in the microwave and hot or warm water?!
Put it in cool water, cool tap water will still be warmer than the temp of the chicken and thus won't encourage growth or infection of anything you don't want in or on it. You can change the cool water out as it gets cold. Chicken is fickle.
Don't be a candy ***. I've thawed chicken breast/thighs in the microwave on countle-
It's funny how many vegans I know whine about how dangerous raw meat is but they get food poisoning from improperly cleaned spinach and sprouts than anyone I ever know has from improperly handled meat at home.
Food poisoning is a weird thing anyhow. It can be very hard to pinpoint exactly what made you sick unless you know someone else who got sick around the exact same time and you shared a meal with them.
Incubation periods, yo. Very few foodborne pathogens are immediate in symptomology.
Jesus Christ, people are recommending thawing chicken in the microwave and hot or warm water?!
Put it in cool water, cool tap water will still be warmer than the temp of the chicken and thus won't encourage growth or infection of anything you don't want in or on it. You can change the cool water out as it gets cold. Chicken is fickle.
Don't be a candy ***. I've thawed chicken breast/thighs in the microwave on countle-
Thing is tho it all regardless of skill depends on how much work you put into it. Some with natural talent who just doesn't carry on will loose to the "talentless" if they too don't put in the work.
I used to play the flute when I was younger, and I could learn songs by ear. But now I have very little talent musically. :V and I can't tell notes by ear at all.
This is kinda a silly argument. Lol.
I should jut go back to plotting myself ruling the world.
If you got sick because of your methods of thawing, odds are your cooking area wasn't very sanitary to begin with, or you severely undercooked your dish.
I didn't say you can't learn if you have no natural talent
I have no talent and I can't learn....
I couldn't draw a decent picture at gunpoint....
It's taken me forty seven years of practice and every ounce of concentration I can muster to write letters that other people can kind of sort of make out if they try real hard...
I did say even the talented needs to put in some work.
You did. And it's also my fault for misinterpreting your articulations. But nevertheless, I think you should draw some more, and it'd be awesome to see your entries over the weeks here.
Improper sanitation, and cross contamination is the number one cause of food poisoning.
I gag and refuse to eat anything if I see someone cutting meat on the same cutting board as vegetables, or with the same knife. Or without washing their hands, or, a whole host of other reasons.
But I've lived in the kitchen environment and had to pass a food safety and sanitation test before I was allowed to cook anything at school. (It was an open book test, but you'd be surprised at how many people still failed it - and we needed an 80% or higher to pass)
This is a thread that I found on another website I post at. It can be really really interesting. I thought it deserved a place here.
Post your random thoughts for the day here, or anything else that intrigues you.
For starters, is it possible to give constructive critism to someone who doesn't have a neck? I totally just walked by a girl who didn't. Someone isn't getting a necklace for Valentines day!
And who decided black and white can't be colors? I want to say a racist. I really do.
