As someone who cooks for a large group pretty much daily, allow me to give you my biggest and best kitchen tip:
Clean. As. You. Cook.
You're probably not a professional kitchen running ten burners at once, you can likely find space to clean the counter or load a dish while your protein cooks. That way you can just eat and not have to worry about cleaning up after feeding your small army.
I just saved you from so much stress, wasted time, and frustration; I'm kind of a hero.
You're welcome, y'all.
Reddit user Sunieta25 asked:
"Cooks of Reddit, what is the best kitchen advice anyone should know?"
You might be a little caught off guard by what you find here, especially if you're expecting some secret recipe or little-known cooking technique.
You will absolutely not be surprised if you've worked in professional kitchens and your first thought was "Never trust the mandolin."
Never Trust The Mandolin
"Use the edge guard when you use the mandolin."
"I felt that pain all over again reading this comment. That thing scares me now."
"Please please please. Spilled a fair amount of blood even with cut-resistant gloves."
"When the recipe calls for three pounds of veg I buy four and just stop slicing well before I get close."
"No need to go all the way and risk it.. just buy the extra potato."
"As an ER doctor, I second this advice."
A Burn Buffer
"Contrary to popular belief, it often doesn’t work out great if you add your chopped/minced garlic to hot oil/butter first."
"It burns so quickly and tastes yuck. I like to brown something else first, like onions, and then add the garlic. The onions are like a burn buffer!"
"Even better is to understand why a 'burn buffer' works. It basically comes down the evaporation of water."
"Water boils at 100C and when it leaves the pan it takes heat away with it. You can put a pan full of water on the hottest stove around, and it's not going to get hotter than 100C until the water has virtually all evaporated."
"Put a thin layer of oil in the same pan and it will quickly reach much higher temperatures and the oil will smoke and burn."
"Most food contains water, and as that water escapes, it's reducing the amount of heat building up in the pan and in it's contents."
"But the water inside most foods can't get out as easily as plain water because some of it gets trapped inside the structure of the food, and can't escape until that structure breaks down enough via heating (and stirring, mashing)."
"So long as your onions are still releasing steam, they're reducing the amount of heat stored in the pan and it's contents and your garlic is less likely to burn. As soon as all the water is evaporated though, it'll burn quite quickly."
"Omg, I needed this 🥺 a newbie cook here."
"You follow instructions when baking. You follow your heart when cooking."
"Baking is a perfect example of 'don't tear down walls unless you know why they were built.' "
"If you know the chemistry at play, and what each ingredient is doing, you can get creative. But in baking, every ingredient does something and seemingly benign add-ons or substitutions can change that something."
"There is no such thing as 'authentic.' Cuisine is an ever changing thing. The food of any single place now was very different a hundred or more years ago because of constant changing of culture and trade within that culture."
"The word you should be using instead is, 'traditional' - and even that is not 100% perfect because what is traditional in one part of a country can be very different in another part of that same country. It can even go so far as being different going from household to household."
"But 'traditional' is the best term we have."
"With that said, 'traditional' is way overrated. If it was the be-all end-all, then our cuisines would be stagnant."
"Indian food would not have tomatoes and potatoes in it since those ingredients came from South and North America and not from the Asian continent."
"Mexican food would not have any beef or cheese in it since cows came from Europe. And you get the idea."
"So, have fun with mixing up cuisines. Instead of using sauerkraut for your German dish, you want to use Korean kimchi because you think the flavors will go well with each other? Go right ahead."
"Sure, there will be purest who will look down their nose at you but I am sure those purest have no problem having vanilla in their Italian gelato or using peanuts in their Thai noodle sauces. (Those ingredients are neither European or Asian.)"
"A blunt knife is more dangerous than a sharp one. Always keep your knives sharp."
"And a dropped knife has no handle! Get out of the way and let it fall."
"A slightly dull knife is dangerous because it makes slicing more difficult, but still possible. It just requires more pressure, which increases the likelihood that the knife will slip and cut something you weren’t meaning to cut."
"Every single time I've cut myself in the kitchen there have been one of two explanations: I was drunk or my knife was dull."
"The former was a case of a lesson learned in one, but the latter cost my chunks of fingertips on four or five occasions before I made it a point to make sure my knife was sharp before I started cutting rather than finding out when I slip and hope a fingernail somehow deflects the blade."
"Clean while you're cooking. While."
"People who consider themselves good cooks but leave behind a mountain of mess that someone else has to clean up are very rarely remembered for their cooking, but rather the mess they leave."
"This is something I wish I did sooner, definitely made things easier and cleared up more work space."
"This will save you so much time. Even better when you have eager help from a guest (the kitchen is the gathering place, always). Just plug through."
"I remember the first time I cleaned a pan after making spaghetti sauce in it, and realizing how easy and fast it was compared to dropping it off in the sink and coming back hours later to a caked on mess."
"And then it dawned on me that hot pans are easy as far to clean if you do it right away, and then you don't HAVE a post-meal mess to worry about after you eat. O.O "
"If you want crispness on the outsides of your meats, you should pat them dry before seasoning and putting them in oven or over heat."
"And you should let most meats sit for 10ish minutes after taking them off heat."
"Also, if you are breading meat, patting it dry is useful, too."
"Pat the meat dry with a paper towel, dredge it in flour/salt/pepper/seasoning mixture, then through beaten egg, then through bread crumbs."
"This will keep your breading from peeling off the meat when you pan fry it."
"Sometimes when you think something needs more salt, what it really needs is acid - lemon juice, vinegar, etc."
"I was going to post this, because it’s the best cooking tip I’ve ever received. I’ll also add that you should choose that acid based on what you are cooking."
"Italian? Try some red wine vinegar."
"Mexican? Try some lime juice, etc."
Quit Complicating It
"Always be suspicious of recipes that have a lot of ingredients, relatively speaking."
"When you find a recipe you want to try, compare it to a few similar ones from a generic Google search, and try and find what the 'core' of the recipe is."
"It's pretty common for food bloggers to add a little something extra to what they're making, but this can often be unnecessary at best, and detrimental at worst."
"I'll give you an example - here's a recipe for teriyaki sauce from the New York Times:"
"1 cup soy sauce"
"1 cup granulated sugar"
"1 ½ teaspoons brown sugar"
"6 cloves garlic, crushed in a press"
"2 tablespoons grated fresh ginger"
"¼ teaspoon freshly ground black pepper"
"1 3-inch cinnamon stick"
"1 tablespoon pineapple juice"
"2 tablespoons cornstarch"
"And here's one from a Japanese source, Just One Cookbook:"
"½ cup sake"
"½ cup mirin"
"½ cup soy sauce"
"¼ cup sugar"
"Now, both are going to taste fine, but the additions of cinnamon, molasses, and pineapple juice in the NYT recipe ended up getting lost after cooking."
"Flavors like ginger, garlic and pepper, while nice additions, are better incorporated through a side dish, like a fried rice."
"A great way to start cooking more simply is to practice with Italian pasta dishes. Simple, regional pastas like aglio e olio, cacio e pepe, trenette al pesto, and carbonara are all made with less than 10 ingredients."
"They force you to focus on your cooking techniques to get them right, and really show off the power of highlighting one or two flavors in a dish rather than making a hodgepodge of good flavors that are competing with each other."
"Accidents in steps and ingredients can sometimes lead to great discoveries. The longer you keep trying things the better you will get."
"Worcestershire sauce- accident. Guinness- accident."
"Puff pastry- accident."
No need to chill
"Not all fruits and veggies need to be immediately refrigerated. If they aren’t at the grocery store, they’ll probably be fine on your kitchen counter and it’ll help retain the flavors. Especially tomatoes!"
"Not only are tomatoes fine on the counter, that's where they're better off. DON'T refrigerate your tomatoes."
"There's something about their cellular structure, it starts breaking down under 50 degrees Fahrenheit. Also, never store onions and tomatos together, it makes the maters rot quicker"
"Cooking bacon in the oven is exponentially easier to perfect and clean up. Oven 405, line baking sheet with tin foil and lay bacon flat. Cook 13-15 minutes. perfect every time, then when fat on foil starts to harden you can just throw it away with no mess. You can also cook a lot more at once this way"
"Pro tip: put the bacon on baking sheet into a cold oven, set to 405 and cook for about 15-20 minutes. Why a cold oven? Bacon is fatty, needs to be cooked slowly, at a low temperature, so that most (but not all) of the fat renders away while leaving the finished product crispy and golden brown. So at 15 minutes, start watching the bacon closely- you want the bacon golden brown, but not excessively crisp,m. The exact time will depend on the thickness of the bacon slices and how quickly your oven reaches the target temperature."
"I put the bacon grease on our dogs food, usually have enough for 2 meals for them & of course they love it!"
-MyTurkishWadeparks and rec bacon GIFGiphy
prep, always prep.
"Have ingredients prepared before starting to cook.
It seems quite a Pinterest thing, but having the ingredients cut, weighed and peeled let you make everything in the moment it need to be done. And you'll cook faster."
"Many recipes can be spoiled if you have to stop everything and prepare some ingredient. Butter or eggs at room temperature, defrosted food or anything you have to cook beforehand, are also great examples."
"for my ADHD brain I absolutely have to do this, otherwise I will accidentally leave out an ingredient, every time, or my chicken will still be in the freezer, or something like that"
" 'Mise en place' is the professional cooking term for this"
"I like to do that the first few times doing a recipe, but many recipes have dead time that can be used to prep later ingredients instead of just sitting there waiting. You just need to know the whole process well enough to identify what needs to be ready first and what can be done in the middle of things."
"Carbon steel skillets (or cast iron) are the way to go. Season them and the treat them well and they will last a lifetime. Never again use a teflon coated aluminum pan."
"I love carbon steel. Cooks like cast iron without the extra weight, but I still have regular aluminum for sauces - particularly tomato. (And sometimes non-stick for eggs, of course.)"
"My general view is variety makes sense here. People buy sets of pots with the same finish for the aesthetics of it, but really you want different finishes for different techniques."
"Carbon steel for when you need to change temps rapidly, like making a sauce. Cast iron for when you want the pan to hold heat, like searing. Non-stick for eggs."
" 'I don't know how to cook' I learned at the age of 37 and there are so many cook books that focus on minimal ingredients and that are cheap to by. JUST TRY and if you mess it up, try again before long you'll be a pretty good cook and be confident to try more trickier recipes"
"This here! Just keep attempting things and let experience be the great teacher it is."
"Agreed, I've messed up so many recipes but got it right the 2nd or 3rd time round. Also I cooked the first one just for me, so if it was horrible it was only me that had to suffer through it."
-LJCMOBmajor payne GIFGiphy
Weighing vs measuring
'When measuring flour, use a scale not a measuring cup. Due to how flour is packed, the same amount can change up to 25% in volume. The same 120gr of flour can take up 1 cup or 4/5 a cup or 1 1/4 cup. Imagine it like having ten pairs of pants. You can roll them up and fit them in a little backpack or you just throw them in a suitcase. Learnt it the hard way baking bread."
"I was taught to spoon the flour into a measuring cup to avoid packed flour then scraped the top of with the back of a butter knife. Is this wrong?"
"Totally correct. Spoon and leveled changed my baking game and now I make awesome cupcakes."
"That's an American thing though. Here in Portugal only pudding recipes (it's all liquid) come in cups. Even my great-grandparents had kitchen scales."
"Clean. Everything. That. Touches. Raw. Chicken. This is no joke. Dogs can get salmonella as can children and everyone in the house, don’t be lazy with raw chicken. That is all. I’ve seen plenty of people that are lazy and don’t care and it’s usually those people that get sick. I don’t care how lazy you are, sometimes you really have to be careful."
"Always make sure people know if you’re behind them if you’re cooking with others and dull knives are more dangerous than sharp ones. Dull knives require more force and it leaves a nastier cut than a sharp one would. Those are all my general tips."
"Also, dont wash chicken in the sink/don't wash chicken at all. It's sufficient to properly heat it, but if you wash it when raw, Salmonella can get in your sink and stay there for a long time."
-Dependent-Status-880season 9 episode 21 GIF by SpongeBob SquarePantsGiphy
Skills over everything
"Learn techniques, not recipes."
"Recipes are fine, and great to get a meal to taste exactly the same, but what you really want to do is learn the technique behind each recipe."
"Learn to make basic sauces: béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce."
Learn how to cook an egg properly, how to stew, how to braise, learn how to fry. (not just deep fried, but pan fried and stir fry as well), how to roast, learn how to steam, how to sauté, learn how to grill, how to make a stock.
"Then practice by brining it all together. Once you have the techniques you can experiment with combinations, different ingredients, and try spices. You won't always succeed, but you'll build the basic knowledge that will let you tackle any recipe you find."
"If you know how to make the five sauces that alone gives you five basic things to pour or drizzle on food you just cooked. Use the basic techniques of frying you can figure out how to fry any item you come across."
How many do you need?
"When cutting different products (e.g. dairy, red meat, fowl, poultry, greens, and hotbgoods) use different cutting boards to avoid contamination."
"And ALWAYS keep the workplace and your tools clean"
"I have my general cutting board and then one specifically for chicken. But. I always cut produce then any meats so there isn't cross contamination."
"For me personally we do 3: 1 with a drip ring for meat products, 1 for fruits/similar that would otherwise absorb garlic/onion flavor and 1 big workhorse for everything else."
Is there anything you'd add to this list that you don't see?
Or something here you want to boo-hiss about because you disagree so much?
Tell us in the comments.
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Don't be alarmed: There are some terrible corporations out there (looking at you, Nestle) but there are also some great brands that are selling decent products.
I know, surprising, right? Maybe we've all just gotten used to brands selling things of questionable quality that when we stumble across something worthwhile it stuns us.
Hold on tight when you find a brand deserving of your loyalty!
People shared their thoughts with us after Redditor spwf asked the online community,
"What brand(s) do you swear by and why?"
"Their cast iron pans..."
"Lodge. Their cast iron pans are super durable and can last a lifetime."
Not just a lifetime. Your Lodge cast iron will outlive you, if (and even if you don’t) take care of it. Even if they get rusty they can be resurfaced. And damn is it satisfying to resurface a forgotten cast iron pan.
Asics, specifically the Gel-Nimbus series. I've suffered from joint pain and unbearable plantar fasciitis from a relatively young age... These shoes are life savers. Very pricey and I don't love the look of tennis shoes of any type but nevertheless I will praise these shoes to the end of days. Hopefully, I will always be able to afford them once a year.
Glad to hear you've found some much-needed relief!
"Warranty and service..."
"Victorinox. Excellent pocket knives, multi tools and their kitchen knives are probably the best ones you can get under 100 USD. Warranty and service is top notch."
Anyone who cooks, but can't afford or doesn't want to invest in a professional-grade chef's knife should get a Victorinox. They aren't nearly as good as a top tier professional chef's knife, but they are night and day compared with everything else in their price range.
"This one brand..."
"This one brand of granola bars called Sunbelt Bakery. Every other granola bar brand is so dry I can't eat them anymore."
Yes, these are so good! An excellent choice.
"Dickies. High quality pants. They're meant to be work pants so they're pretty durable and breathe well. Very comfortable."
"High quality" is right. Those pants last forever.
"It helps clean..."
"Dawn dishsoap. It helps clean dishes and it's great when one of my kids has an accident and I have to wash their clothes. Sometimes leaves a small stain but no smell. It has saved so many outfits."
Fantastic – it sounds like you should be their salesperson.
"They don't use..."
"New Balance. They don't use slave labor to make shoes."
They are comfortable and fit well.
I personally still don't like the aesthetics of many of their shoes, but still recommend them to people who want a good shoe.
"They are a retailer..."
"REI. Stand behind everything in their store. They are a retailer but you can beat something up they sell and they give you a full refund."
Many people use them for shoes, for camping gear... all kinds of stuff. They're very reliable.
"I wear my Timberland boots..."
"I wear my Timberland boots almost every day, I’ve had them for almost ten years, and they’re still just about as sturdy as they were the day I bought them."
These shoes tend to last forever. "Durable" is the perfect word.
"One large bottle..."
"Dr. Bronner's Castile soap. One large bottle lasts me about a year and I use it for everything. No toxic BS in them like pretty much every other soap and they smell fantastic."
"Also when I say everything I really mean it. All purpose cleaner, dish soap, body wash, shampoo, carpet extractor wash, dog shampoo, it’s called 18 in 1 for a reason."
If you're interested in the story behind the company, the documentary Dr. Bronner's Magic Soapbox might be right up your alley.
See? Not all brands are terrible. After reading about some of these, it might be time to change of your buying habits.
Have some suggestions of your own? Tell us more in the comments below!
You know what would be great?
If society could just stop with arbitrary dress codes. If you're not working with the public, why should you have to dress up so much? If you're a police officer, then it makes sense that you'd wear a uniform that identifies you as a police officer. If you're Ted from IT who sits in the backroom all day, I really don't see why you have to come in every day in a suit and tie.
Let's just toss them out, shall we?
People shared their thoughts with us after Redditor Levels2ThisBrush asked the online community,
"What should be socially acceptable but isn't?"
"Leaving the office..."
"Leaving the office whenever you've finished your tasks for the day."
This is why I'm so glad remote work is the new office.
"And yet, I get it!"
"Taking off sick from work, WITHOUT giving an invasive reason. I supervise a small team and so I see all the OOO emails, and for gods sake I want people to PLEASE not feel the need to explain in detail what kind of diarrhea is afflicting them, or how bad their period cramps are, or how much bad sushi they ate the night before. Just say “I’m under the weather, I won’t be online today.”"
"And yet, I get it! I do it too! I feel guilty or like I’ll be looked at with suspicion if my reason for taking off isn’t sufficiently debilitating enough!"
"But… we need to stop this. As a manager I don’t care, I don’t THINK the people above me who are also on these emails care… let’s just all agree to take sick days without any details from now on!"
I do not miss my retail days where I had to organise someone to cover me and beg on bended knee.
"Cashiers or workers who don’t need to be standing all day not having a stool or chair."
Another thing I do not miss from my retail days. Having to stand for hours and hours only to come home with my feet killing me was not fun.
"Prices on apartments..."
"Prices on apartments and their respectable reasons for such price directly on their websites or advertising without the need for a tour or any secrecy."
I always assume if I have to ask the price I probably can’t afford it.
"Being quiet/not wanting to engage in conversation all the time."
In Finland, if somebody tries to talk to you, they are probably a tourist.
"Choosing not to..."
"Choosing not to have toxic family members in your life."
It feels very liberating once you accept that you don't have to put up with it.
"Employees calling customers out in public for being a**holes."
Absolutely. Many customers get away with treating employees horribly because they know they can do it without any pushback... most of the time.
"The fact that I sometimes..."
"The fact that I sometimes need to take my insulin in public. No, Karen, I am not doing drugs, I need to live."
You’re getting that sweet sweet insulin high… the high of being not-dead.
"Afternoon naps. I’m on team nap. Give me 25 minutes to charge up and I’ll give you back 3 hours of high quality work. Everyone wins. Plus I go home with extra energy instead of dead tired."
Short naps don't work for me. I can't do a 25 min recharge. When I take a nap it needs to be like a solid 2 hours
"Salary transparency. For some reason, in the US, there’s a taboo or stigma around discussing one’s salary. This should be done openly and freely, with zero embarrassment or judgment. The only winners from avoiding these conversations are the corporations that are able to pay people differently for the same roles. Speak up!"
The "for some reason" you're referring to is simply propaganda on behalf of corporations.
It's evident that something's got to change around here, and we're mad as hell and we're not going to take it anymore!
Have some observations of your own? Feel free to tell us more in the comments below!
As much as many of us don't like to disrupt the status quo, there is only so much time a person can tolerate a miserable situation before things become so unbearable that they ultimately have to peace out.
For some people, it takes a while for them to reach a breaking point. Eventually, there comes a time when they realize their self-worth is more important than continuing to please others who don't appreciate them for the sake of keeping up with appearances.
Curious to hear from people whose patience ran thin and made a strong decision, Reddit Prestigious-Order-62 asked:
"What made you say 'f'k this sh*t im out?'"
The unwarranted reprimanding was something that was never mentioned in the initial job description.
"In the late 90’s."
"One time I got pulled into the Security office at a Department store I worked at. They accused me of constantly using the sales day coupons for people that didn’t present one (we always kept an extra copy at each register). I had watched my own department boss do it many times so I assumed it was okay. We didn’t even collect the coupons to be counted for the cash office, we just chucked them after use."
"They claimed I lost the store hundreds of dollars and had been watching me 'for months' do this awful, unforgivable crime for people spending 90 bucks on already bloated price designer jeans. I’m sure the occasional 10% discount was just devastating. 🙄""I got this huge lecture of how I was LITERALLY stealing from the store and they COULD call the police but would give me a chance to work off the damage. I couldn’t believe how criminal I was made to feel over it. The best part when they called my boss in who pretended to have never done it before to save her own a**."
"I asked if they were firing me. They said 'Yes and No. You will be let go, but you can choose to work off the damages so we don’t take you to court.' I told them I will just quit and asked for my last check. They said they will deduct what I owe from my last check. And I said 'Well then you need to show me all the footage and prove that I was stealing.' They wouldn’t produce footage, finally called the cops, and when the cops arrived, they were just as confused and called it an internal problem and advised them that this was overblown. I think they felt sorry for me. So finally upper management came in and just said 'just issue the last check, I will sign it here.' So much drama over so stupid a thing."
"It was sad because that actual day my Mom and daughter had come to the mall to meet me for lunch and I had to explain I just was forced to quit that job and was never allowed in that store again like I was some awful jerk."
"It was nice a few short years later, the entire chain bankrupted."
"A coworker waited until we were in front of a large group of people to start 'disciplining' me for something 'wrong' I did (I took my lunch 15 mins late to help another coworker) when she wasn’t even my supervisor. Applied for a job transfer the next day and couldn’t be happier where I am now."
"I had a piece of sh*t of a boss. He'd praise you in private but berate you in public. In front of coworkers and customers. Always about stuff that didn't matter."
"He'd also happily break company policy to side with customers after you spent an hour telling a customer you can't give them stuff for free, for example. Any time he was around, everything was miserable."
"My only regret is that I wasn't there to see him marched out by corporate when he got fired, because I had gone on to a better job by then."
Human Punching Bag
"I used to work in a Kitchen at a pub, it was grim work, but I had freinds there and had worked there for 3 years, So it wasn't too bad."
"One Christmas season we were being absolutely pumped, full out functions and busy services. My boss at the time was very stressed and fair enough, We were busy, We were all working overtime and full out. He used any excuse to completely blow up and absolutely scream at me for little to no reason, essentially him yelling at me was his stress relief. But fine, whatever, kitchens are rough places, no appolagies or anything, move on."
"I then go away for 3 weeks over the Christmas holidays and spend the time road tripping around the country having an amazing time."
"First shift back, not pleased being back, he makes a snarky comment."
"F'k this, Im out."
Even though these employees weren't chewed out in front of co-workers, the low salary without room for negotiation made them not wanting to stick around for much longer.
You Only Get One Job
"They cut my hours so I had to get a second job. 3 days before I was supposed to start said second job, my manager at the main job told me that I couldn't get this second job because I had main job first and I needed to make it my priority. That's when I said f'k you and left. I didn't even give a notice, I literally just sent an email saying I wouldn't be coming in the next day, grabbed my sh*t and went home."
"I used to work Retail and after 7 years at the company, I found out I was only making 50 cents more an hour than someone who just started yesterday. I understood if they couldn't pay me more and asked for a good schedule. 7-3 or 8-4 every day and the same two days off every week. I didn't even ask for weekends off."
"I was told that they couldn't give me a good schedule so I quit."
Situations weren't much different outside the work place. Social dilemmas prompted these Redditors to say, "nope."
"Went to a pub because a friend kept asking. When I got there, he was with a group of people I didn't know, so I introduced myself and got the next round. As I come back with the tray, I hear them saying something along the lines of 'why is that b*tch still here? I thought she was just supposed to drop off a bicycle?' 'Ya, we don't want her to come to <this other town with more pubs> and now she is drinking with us?' 'She's so dumb' *proceeds to imitate and ridicule me as I was actively listening and nodding when I was having a conversation with my friend."
"Gave the beer to random people and walked right out after saying good evening to my friend and briefly explaining I did not appreciate being tricked into being a bicycle taxi for people who hate me directly after meeting me."
A Shocking Incident
"I was on my boat fishing for bass. I casted out my line and watched the lure hit the water but the line just floated in the air. Lightning and thunder crashed and the line fell to the water. F'k this sh*t, I'm out."
"She lined my bed with broken glass put the blankets over it and I dove on in lol."
"Edit: She was violent/crazy and on drugs, was like the 20th attack I took and that made me really think lol."– MyLifeForAuir1
Ally For The Ex
"I found nudes of his ex (from ten years ago) that I’d previously asked him twice to get rid of tucked in a pair of MY socks. Our couples counselor asked why he’d kept them and he said, 'You know. In case I ever needed to blackmail her.' He said it like it was a perfectly normal and reasonable thing to plan to do. The therapist and I locked eyes and I noped the f'k out of there and moved out."
Most of these Redditors realized leaving their situation was better than dealing with the consequences of sticking around.
The latter is never a good option. Why remain in a scenario you know is already going to consume your soul?
The lesson for today is–Don't be miserable. Your sanity is worth saving.Besides, you would never know that something better awaits if you just don't get the F out.
As we enter into the summer months, people now have to decide whether or not they want their morning coffee to be hot or iced.
Lucky for them, it's delicious either way.
One could make an argument that foods that are equally delicious hot or cold are perhaps the best, or at least the most reliable.
And this can include foods which are not customarily sold both hot and cold (cold pizza anyone?).
Redditor NectarineOther4989 was curious to hear which foods people enjoy either hot or cold, leading them to ask:
"What is something that tastes good both hot and cold?"
Fresh out of the oven, or the next day!
Chocolate withstands all temperatrues
"Chocolate."Chocolate Satisfying GIF by HuffPostGiphy
Can't go wrong with fruit and pastry
"Apple pie."- Hak_Saw5000
This doesn't only apply to food
"Revenge."- pushthestartbuttonkarine vanasse revenge GIF by HULUGiphy
Let the flavor develop
"2 totally different flavors depending on warm vs cold from fridge."- nonkowledge
So many to choose from!
A matter of textural preference
"Cheese, ya fools."- eat_dontpray_loveCloudy With A Chance Of Meatballs Eating GIFGiphy
Under a hot greek sun, or during a cold winter's eve.
While there's no better smell than a batch of chocolate chip cookies fresh out of the oven, those eating them the next day likely aren't missing out either.