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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When visiting any foreign country, one should always be familiar with the laws and customs of the land.
After all, what might be generally accepted on your home turf, might be frowned upon, if not illegal, elsewhere.
For that matter, even locals might need a refresher course on what they can and can't do while at home.
A recent Redditor was curious to hear what tourists and locals alike should avoid doing in the USA, leading them to ask:
"In the United States, what should you never do?"
Stay out of the skies!
"Don't fly a drone in Washington, DC."
"The whole D.C. Area is a no fly zone."
"It's a federal offense."
"Just don't do it."- PeytonCarrK
Cops can't be bribed.
"Don't try to bribe cops when you get pulled over."
"I had some Argentinian friends immediately pull out their wallets and start pooling their cash when they got pulled over once.'
"Fortunately someone in the car noticed and told them to put it away immediately."- PeytonCarrK
"Don't pay off the police."
"My dad has friends from several third-world nations where it is common practice to give the police some cash when you are pulled over."
"However, if you try to bribe a police officer here, you'll get into a lot of trouble."- JohnASmiley
Know your rights.
"Everyone, including foreigners, has the right to be silent and have a lawyer when being questioned."
"Don’t say anything."
"Also, even if you speak English fairly well, ask for an interpreter."- WickedLilThing
Enjoy all that nature has to offer... carefully!
"Don't wander off in the national parks."
"It's very real wilderness and you can get lost and die out there."
"This includes going over railings you aren't supposed to, or off trails."
"People have died accidentally falling into a steam geyser that looked like normal water, mauled by animals or left to the elements."- AlphaOhmeganational parks GIF by Visit The USAGiphy
Allow plenty of time!
"Expect consistency at TSA in airports."- WickedLilThing
Some terminology doesn't translate...
"If you’re from England, they’re called cigarettes here."- Yung_Onions
Make sure your license is up to date.
"If you come from a walkable country don’t come here expecting the same."
"There are some areas with good public transportation and bicycle/pedestrian friendly streets but for the most part, especially outside of cities, the areas are designed to accommodate cars more than anything else."
"The reason a lot of Americans drive everywhere is because, depending on where you live, we have no choice."- The_Cars93Dog Driving GIFGiphy
Wait for instructions.
"Get out of your car and approach the cop when being stopped by a cop unless told to."- hildrash
Whether your'e waling down a street in a foreign country, or the street you've lived on for your entire life, it's always wise to be on guard and aware of your surroundings.
Not to mention, obey the law.
Who doesn't love a good joke?
And one needn't be a professional comedian to always have a joke in their back pocket to make people laugh.
Particularly as there are certain types of jokes which are almost always guaranteed to elicit at least a tiny chuckle.
They could be knock-knock jokes, "little johnny" jokes, and of course the "yo mamma" jokes.
Though always teetering on the boundaries of good taste, the possibilities of jokingly insulting the mother of a friend, or foe, are endless, and more often than not, hilarious.
Redditor nobody-and-68-others was eager to hear the funniest "you mamma" jokes people have ever heard, leading them to ask:
"What are the best “Yo mama” jokes you got?"
Yo mamma's so fat...
"yo mamma so fat she wakes up in sections."- LolCoca
"Yo mama so fat when I had a threesome with her I never met the other guy."- 1nzlocky
"Your mama so fat, her memory foam mattress wish it could forget."- cuirboyFat GIFGiphy
...How fat Is she?
"Yo mama's so fat she outweighs the needs of the many."- BenefitsCustardbatch·
"Yo mama’s so fat that every time she turns around, it’s her birthday."- Amphibutter·
Yo mamma's so ugly...
'Yo mama so ugly, criminals break into her house just to close the curtains."- Cap_the_pro
"Yo mama so ugly your dad wakes up with morning wouldn't."- lukeedbnash
"Yo mama so ugly, her portraits hang themselves."- SolHalcyonthe emperors new groove hangover GIFGiphy
This could have so many meanings...
"The earth was flat until they buried yo mama."- jaymo54
Fat AND Ugly?
"Yo mama so fat, when she goes on a diet, the stock market drops."
"Yo mama so ugly, she threw a boomerang and it refused to come back."- SophisticatedOtaku
Needless to say, not all jokes are to everyone's taste.
Something to keep in mind when sharing these jokes with others.
Particularly with, "yo mamma", or anyone else's...
Societal norms gradually change over time, and it's not until a generation looks back and notices just how far they've come.
One of the major differences people from earlier generations find fascinating is how things were much more rigid compared to current times.
Curious to hear examples of this, Redditor FCFSDeals asked:
"What’s now weirdly acceptable in 2022 that was not acceptable growing up in your generation?"
Prior to cellphones, calling protocol was vastly different once upon a time.
Answering The Call
"Not answering the phone. When we only had landline phones (yes long time ago), there was no ringing phone that went unanswered. Now we screen or just plain ignore calls until we are good and ready to deal with it."
"Also, no one expected to reach you at any time, 24-7. I miss those days."
"But there was phone etiquette: no solicitation calls; no polls; and nobody called after 9PM unless someone was in jail or the hospital."
Appearance guidelines seemed to have shifted between generations.
"People have already said tattoos, but body piercings also exploded in popularity. It used to be girls could get their ears pierced, and that was it. When I was in high school, some guys started doing the one earring look and tongue, nose and bellybutton piercings were starting to become popular."
Comfort Is Priority
"Wearing sneakers to work at a fortune 100 company."
"At the beginning of my career it was suit and tie, then business casual and now I wear stan smiths, jeans and an untucked polo in the most senior position of my working life."
"I worked for the US Senate in 2009 (in a totally non-political job for the Senate Curator). I wore clothes from Hot Topic on the Senate floor. Some days I wore old jeans with holes in the knees if I knew I'd be climbing ladders to clean artworks. One of the women on the team had a full chest tattoo and made zero effort to cover it up because no one cared. The day I met Senator Inouye to discuss what paintings he wanted in his office, I had on trainers."
Benefits Of Letting The Hair Down
"They realized that they can't erode wages and expect us to look like we're on Mad Men at the same time. Allowing long haired freaky people has made them sh*tloads of money over the years."
Hair Coloring & Tattoos
"Any type of hair coloring would result in serious trouble at school. I also remember tatoos being frown upon as being found mostly on people that got out of prison."
The advent of the internet was a huge game changer, and rules were made up as we went along.
The Bandwidth Situation
"2 people using the internet at the same time."
Phones In The Classroom
"Middle/high school students being allowed to have their cell phones in class. Being caught with our cell phone when I was a high schooler was an automatic detention etc."
Consequences Of Having A Phone On Campus
"I graduated in the late 90's, and the president of my class got expelled one week before graduation for having a phone on campus. It was in his car, and this was after hours. It rang and a teacher heard it. They made an example out of him. He lost his admission to West Point."
"Now my 8th grader finds it super unjust that her science teacher makes all the kids put their phones in a box at the front of the room during tests, and feels super justified in never ever giving up her airpods to that sort of thing."
When I was a cast member at Disneyland in the early 2000s, we had to abide by the strict, clean-cut appearance guidelines required of all cast members–with different rules applying to each respective gender.
Men, for example, were not allowed to wear jewelry or have visible tattoos. We also had to maintain the length of our hair to not exceed past a certain length, and sporting facial hair was a major no-no.
Now, the "Disney Look" has changed, allowing all cast members to reflect their personalities through “gender-inclusive hairstyles, jewelry, nail styles and costume choices; and allowing appropriate visible tattoos," according to the Disney Parks Blog.
To the Mouse, I tip my hat for these awesome changes.
As a kid, I remember being obsessed (like obsessed) with David the Gnome and his fox Swift. I was tuned in daily to watch the adventures, get all misty eyed for the hurt animals the gnomes saved, and sobbed in abject wonder when the gnomes finally lived all 400 years of their gnome life and transitioned into the trees that make up the woods they live in.
The trees are their ancestors, y'all! The treeees! They protect the trees because they're family. Trees grow intertwined because they were so in love when they were gnomes.
Fam! This show was everything ... except memorable for other people because I was in my 30s talking to someone from another country before I met the first person who remembered this show.
Which, honestly, is kind of insulting to gnomes and trees.
Reddit user itchellFamily1045 asked:
"Which show do you think you're the only person who remembers it exists?"
It was David the Gnome for me (which I found out originated in Spain and was much more popular in France than it was in the US. Apparently, I was a Euro-trash hipster as a child), but let's take a look at what got Reddit.
Classic Wheel Of Fortunewheel through the years GIF by Wheel of FortuneGiphy
"It's funny how nobody seems to remember the early seasons of Wheel of Fortune with host Chuck Woolery. You didn't win any cash. You had to choose prizes from a selection of things set up in a room-like fashion."
"They still had the prize room with sajak for a while I believe. Camera would just pan across the room and the winner would try not to pick the stupidest things. Cause the items all had fn price tags on em and you'd only have the $ amount you won. Infuriating"
"A broyhill coffee table!!"
"Always ending up with the porcelain dog statue cause it was all you had left after buying expensive items."
"I still think about the episode where everyone who stayed young, slept in Tupperware, and when their lids got taken off, aged overnight."
"One of my favorite moments on the show had Marshall and Simon hanging out in Simon's room, one night. Through the walls you can hear a man and a woman laughing lecherously."
"Marshall: 'It sounds like your mom and dad are having a party'."
"Simon: 'Mom's not home'."
"It was a great weird kids' show, but some of the gags they managed to sneak in were hilarious."
"I work w a dude whose daughter was on that show, We were just randomly chatting and he was telling me how she had done some modelling/acting when she was little"
" 'you probably dont know the show but...'."
" 'like hell i dont that show was great'."
"Early edition- get tomorrow's newspaper today"
"I loved that show! What a concept!"
"Omg omg omg"
"Quality 90s tv, right there. A warm-fuzzy show."
Herman's Headtalking marge simpson GIFGiphy
"Anyone remember Herman’s Head?"
"It had the woman that does the voice for Lisa Simpson and the woman that went on to play Ross' exwife on friends was one of the characters in his head."
" It has 2 Simpsons voice actors- Yeardley Smith and Hank Azaria. I seem to remember that they were offered the roles- and maybe the whole show existed? - because they didn’t want to be ‘just’ VA’s, and FOX wanted to placate them."
"That’s a real show?? They reference it on 'only murders in the building'.”
"I came for this one too!"
The Garry Shandling Show
"The Gary Shandling Show. No, not the Larry Sanders Show - Gary Shandling Show. Even the theme song breaks the fourth wall."
"This is the theme to Gary's show, the opening theme to Gary's show. This is the music that you hear as you watch the credits. We're almost to the part of where I start to whistle, then we'll watch It's Gary Shandling's Show."
"Yeah, Garry Shandling and Tracey Ullman are pretty much tied up in my memory."
"Best theme song EVER!"
"My partner LOVES the theme to that show! Plays it in the background every now and then, it's a riot!"
"Mid-2000s show on Fox that was apparently too weird even for Fox. I think they canceled it halfway through the 1st season."
"I have the DVD. Excellent show that I still toss in every once in a while."
"The producers had planned out some storylines all the way to S3. The S2 cliffhanger was supposed to be Jaye being sent to the mental hospital where she had helped put away some guest stars, including the woman who tried to kill the therapist with gift store items, and the boy who bought the russian mail order bride."
"Bryan Fuller's early work."
Mary Hartman Square
"Mary Hartman, Mary Hartman"
"I remember watching this with my dad and my sister after the 11:00 pm news. I was in like 6th grade. That's what happens when there's no mom around. 😂"
"Her husband fell into a vat of paint thinner at work, and he needed to have plastic surgery over every inch of his body, so he requested to look like Tab Hunter."
"I thought her husband drowned in a bowl of soup. Maybe her first husband? That show was trippy af"
"Her neighbor's husband. The clip is on YouTube."
"Spin off of a spin off or Mary Tyler Moore as I recall, right? Wasn't Rhonda the first spinoff?"
"Not a spin-off. Mary Hartman was a very bizarre show for its time, a parody of a soap opera. Louise Lasser played Mary, and she was this weirdly detached character surrounded by crazy drama and violence. I think it might have been the first place I saw Martin Mull."
"Terranova, ran for like a single season then disappeared"
"I loved that show! So annoying they didn’t get a second season."
"I was a young kid when it aired on TV so i dont remember much of it, but I recall it being a recurring topic with my mom every now and then"
"oh god I’m old. I thought it was only a few years ago. I just looked it up and it was 11. Excuse me while I go get an AARP application."
"It’s that old?! Holy sh*t, grab me an application too, please. It seriously felt like just a couple of years ago."
"Karen Valentine was probably the cutest girl ever on a tv show. I used to love when she would be on the original Hollywood Squares."
"She was the only reason anyone watched that show."
"I loved that show! My mom, my sisters and I would watch that show every Friday night. The cast was really good — Karen Valentine was a really cute and bubbly teacher, and Michael Constantine was great as the high school principal"
"Yes! I swear this was the first one I thought of! And Under the Umbrella Tree!"
"If you have the Paramount streaming app, it's on there!"
"Spicy, salty, sour, sweet, bring us something good to eat!"
"I’m in my late thirties and still vividly remember the Christmas special episode where Magellan gets lost in the woods."
"Eureka’s Castle was the jam!"
"*Worms going err errrr ER err ere rrr*"
Let's talk about the shows nobody remembers but you.
Are they those early childhood favorites? Or maybe a teen-drama that only got one season before Netflix pulled it, crushing your hopes and dreams of resolved plotlines about a teenage ghost band who died of poisoned hot dogs and the incredibly talented, but heartbroken, young singer who gives them a new lease on life, love, and music?
No that is not a joke and YES I am still angry about Netflix not giving Julie and the Phantoms a second season.
Maybe it's a soap opera you think you remember watching with your mom, but maybe it was a fever dream?
Whatever it is, we want to hear about it.