I call bullshit. 
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All the chickens I’ve had sex with did.
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OMG, that’s funny.
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Wow. I walked right into that one. Well played.
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Well since you have a clear love for chickens in so many ways, got a good suggestion for a relatively easy chicken and veggie recipe for a weekly prep? I’ve been doing it in a crockpot with diced tomatoes and different Mexican seasonings but I’m super burnt on it.
Also I’m in deficit right now, so I’m trying to stick to breast.
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For lean meats like breasts I usually cook a big batch on the grill then bag it up for the week. I can dice it for chicken salad, shred it for tacos (use a stand mixer with the paddle attachment), or just walk around the house eating one of them like an apple.
If I’m cooking dinner for the family, I really like sheet pan meals. I know they were trendy a while ago, but I have a bunch of half sheet trays and can build 3 or 4 of them in 10 minutes, wrap them and stick them in the fridge, then throw them in the oven for an hour and done.
Skewers are also a good option to make a few days worth and keep in the fridge.. I don’t make them fancy, just one ingredient per skewer so they cook evenly and I can mix and match for what everyone wants.
Ground chicken is also underrated. Bake off a big batch of meatballs and you have quick protein for whatever. They freeze well also.
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Agreed.
You know, I did this a while back by putting my griddle above the flames and the pot on the griddle.
It worked really well to keep the cheese & stuff of a broccoli & cheese soup from sticking to the bottom of the pot.
Thanks
It makes sense that you’d have good intuition for this with welding.
And I’ve said it before - cooking is blue collar work. The DNA with the trades is the same.
All the glamor is front of house.
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Heat control and distribution! It can be a real mother.
I’m totally a “blame the user not the tools” guy, but I despise those glass top stoves. I’ve used a couple, and unless you have your pots and pans milled at a machine shop they’re going to be wobbly and not get good heat transfer.
I’m on “team @anna_5588 getting a new gas cooktop.”.
I believe this to be true. Everything has to be done RIGHT NOW! Its hot, busy, theres lots of sharp stuff, and never enough time.
Getting synched up timewise with whats going on and reading what it means is paramount.
My wife doesn’t like to cook with me and I feel the same. One of us washes and the other preps/cooks. Or stays in the other room.
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Knife skills update.
working on using shoulders instead of wrists. My wrists don’t hurt anymore, but my cuts are still pretty uneven
some of the slices are almost twice the thickness of of others
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I managed to make a semi decently shaped omlette where not all of the filling spilled
far from perfect but a huge improvement. Turns out I can get the other lip to cook by using the bottom of a heated griddle pan as a heat source since I can’t tilt the pan into the flame as I would if I had a gas burner.
Going to work on getting it perfect now that I have most of the technique down
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Nice! 
.
Hearty Italian Chicken Soup. Super yummy. I made it two weeks ago, and happily ate it three times. I doubled the carrots, celery, and added extra chicken. I have another baked breast to use if I need to dump more chicken in. It was good with both rice and noodles.
Because like Beth, I can’t keep choking down the usual chicken.
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when I roll my omelettes, the rolled lip always goes into the wet curds instead of containing them. Like this
The red highlighted part is where the lip goes under the wet curds and I end up with a flat omlette without filling instead of a plump one
It’s not an issue of not cooking the curds enough because in the videos, the chefs have much more liquid to contain.
At 10:05. He shapes the omlette and the skin he’s rolling goes over the curds. My eggs are the same texture as his, but when I roll, the skin always goes under like in the water plastic wrap picture.
Also, when I try pounding but the far lip never “rides up like it does in the videos. The omlette just unravels.
I really really don’t know what to do. At this point, I think I really just need someone to stand by me and show me
Yeah. I’m having a hard time envisioning what you’re describing.
Depending on what’s near you, look for cooking classes (Sur la table or something similar) and even if it’s not about eggs, you could probably get the instructor to give you some pointers. We like showing off.
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