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.
Want to "know" more?
Sign up for the Knowable newsletter here.
Never miss another big, odd, funny or heartbreaking moment again.
- Expert Home Cooks Share Their Ultimate Kitchen Tips And Hacks ... ›
- Expert Home Cooks Share Their Ultimate Kitchen Tips And Hacks ›
- Custodial Professionals Share The Best Cleaning Tricks They Know - George Takei ›
- 24 Essential Kitchen Tricks and Tips ›
- Kitchen confidential: what every cook should know | Food | The ... ›
- 15 Cooking Tips Every Beginner Should Know ~ The Kitchen Snob ›
- 32 Excellent Cooking Tips And Tricks For Beginners ›
- 25 skills every cook should know | BBC Good Food ›
- 57 Best Cooking Tips of All Time | Epicurious ›
- The 15 Best Cooking Tips We Learned from Chefs This Year | Food ... ›
- 20 Basic Cooking Tips Everyone Should Know, According to a Pro ... ›
- 10 Best Kitchen Tips and Tricks - Essential Kitchen Hacks to Know ›
- 17 Cooking Tips Everyone Should Know By Heart | MyRecipes ›
When looking at a resume, it's easy to understand how prospective employers will assume someone is very intelligent based on their education and past experience.
But one shouldn't only assume someone's intelligence based on what they read.
More often than not, one can tell rather quickly that someone possesses above-average intelligence, based on how they speak, how they behave, or other telling details.
Redditor PadWanKenobi was curious to hear what people felt were the tell tale signs they were in the company of a possible genius, leading them to ask:
"What’s a sign of extremely high intelligence?"
"Ability to intuitively and quickly understand complex systems and how lots of parts relate in a coherent whole."
"Like I work with some people who just keep tons of concepts in their head and easily integrate new information into their understanding of those concepts."
"They immediately know what questions they should be asking to better understand."
"And these are things they're currently working on, not like things they spent time studying in school over years."
"They just have a very strong ability to synthesize new information into their understanding."
"I sit in meetings distracted and confused having forgotten what we talked about in the previous meetings, and these folks just consistently have a solid handle on everything."- Ok-Control-787
Innate Problem Solvers
"They know when not to solve a problem."
"This took me a while to understand but the smartest people I know do this."
"It could be a really simple thing like ignoring emails from people asking for help."
"The supervisor or boss might have a quick and easy solution for the situation but instead of just handing it to the person that asked they let them figure it out on their own."
"They know who they can do this with and when to do it."
"If they did that with all of their underlings it would just create a mess."
"Another example that I can think of is planned chaos."
"Some people can predict exactly where things will go wrong and they could fix it before it creates a problem."
"They don't because nobody ever notices what's going on in the background when things are working perfectly."
"Once things fails then everybody notices and if you are the one person that fixed it you become the hero."
"They can also use then chaos to reach a goal they couldn't get before if things were working correctly."
"There's many examples of this in every day life that I didn't see before until I realized what was happening."- atapesGiphy
You know what they say about people with small hands
"If your hand is smaller than your face."- FallofTheKnight
The all knowing glow.
"When someone asks you a question and you push your glasses up while light comes out of it and covers your eyes for some reason."- JonEregor
Those giveaway behavioral quirks
"Wearing glasses and saying things like 'ah yes', and 'I see' while you pensively rub your chin."- iuytrefdgh436yujhe2Thinking Reaction GIF by ABC TV + IVIEWGiphy
"When they explain something they make the people around them feel smarter, not dumber."- redkat85
Being one step ahead.
"The capacity to understand complex things, see patterns where regular people don't."- Ostepop234
"They have this tendency to make you go 'Ohhh, why didn't I think of that?' when listening to them talk."- did_it_forthelulzWhy Didnt I Think Of That Cillian Murphy GIFGiphy
An endless love of learning
"A passion for knowledge and expanding understanding of complex concepts."
"The plumber can be just as insightful as the scholar."- KatatoniK94
Of course, one shouldn't always be fooled by what they see.
As many people are masters at appearing much smarter than they are.
In fact, one important sign of super intelligence is being able to separate those who appear smart, from those who actually are.
With each passing year of a marriage, couples will often discover that while they don't love each other any less than they once did, that spark their relationship used to carry has faded.
This will often lead these couples to look for ways to spice things up a bit.
Among the more popular experiments is inviting a third member to their bedroom.
Enticing as this prospect is, however, it's also easy to be intimidated by the reality of it, or even the mere suggestion of it.
"Men, what advice do you have for men whose wives want to bring a third into the bedroom?"
Make sure you want to do it.
"You need to be completely honest with yourself, ask if this is something you want and could live with."- Dame87
Proceed with caution
"It’s like frolicking in a mine field."
"You both better be SUPER into the idea, you can’t have one person who’s reluctantly agreed to go along with it."
"And established rules."
"A threesome sounds like fun and games until you’re watching your partner make faces and sounds that you only thought were for you in your most intimate moments together, and a burning jealousy comes out of nowhere and breaks your heart."
"I’m not saying it’s automatically a bad idea and I know people do polyamory successfully, but dear god be careful."- coleosis1414
Make sure you're an active participant
"I had an ex that was adamant that she wanted to be a swinger or whatever."
"The one time I decided to roll with it, I hit it off immediately with the other dude's girlfriend and had a blast hanging out with her all night."
"The other dude was a total creep, though."
"Also, my ex could not handle the fact that someone else was giving me the slightest bit of attention."
"So, needless to say, that didn't go anywhere."
"Turns out she didn't want to be a swinger, she just wanted to have sex with other people behind my back, which she had no problems whatsoever with."- Ted_Denslow
Look out for ulterior motives
"Just remember that if you bring this up and your husband is against it, that could be the beginning of the end of your marriage."
"For a lot of people their partner saying 'I am seriously considering having sex with other people and I'm checking with you if it is ok', is a deal breaker."- gamerplays
Consider a test run?
"Go to a bar together separately."
"Watch them flirt/interact with someone else."
"If you get jealous, it's probably a bad idea to bring in a third."
"If it turns you on, go for it."- SinSlayer
Query people with experience.
"It’s something my wife and I have talked about."
"We both agreed that opening the Pandora’s box is not the way we want our relationship to go."
"While it sounds fun, we have seen way to many relationships derailed because of it."- DarthDujo
Consider going whole hog.
"Bring a 4th."- xxemrgmi
Evaluate your relationship first.
"Make sure you and your partner are secure in your own relationship before having another person join."
"Have boundaries, and no secrets."
"From my experience it doesn't usually work out in the end."- Thick-Procedure455
"Don't do it."
"For a long time, my ex harbored a fantasy of watching me have sex with another woman."
"Hey, who knows why any of us are wired the way we are?"
"After contemplating the idea together for a while, we decided to approach one of her more attractive co-workers, who had made a series of flattering comments along the lines of "you're so lucky" and "he's so good-looking'."
"She enthusiastically agreed."
"Our first meet-up was of course awkward, but the second, third and following were pretty good."
"In fact they got progressively hotter, as we all got more comfortable with each other's boundaries, erotic likes and dislikes."
"However, over a few months these occasional kinky weekends transitioned into the co-worker asking more frequently and aggressively to be invited over."
"We tried to explain that we had intended these threesomes to be rare and exotic highlights in our sex life, not regular occurrences, but she didn't take the message to heart and instead became increasingly insistent, bordering on smothering."
"After being turned down one Friday, that night she unexpectedly showed up at our door anyway, carrying a weekend bag and wearing nothing but a raincoat, stay-ups and heels."
"While that was quite a sight, it definitely creeped us out, as it made us finally realize the whole arrangement was descending into 'play Misty for me' territory."
"My ex and I agreed that her unexpected and unwelcome appearance signaled the end of future three-ways, at least until we were able to cool our own selves down, reassess, and perhaps later find a less demanding and insistent third."
"Things subsequently got very sticky at work for my wife, as her co-worker, with whom she had to interact closely, strongly resented being permabanned, and kept demanding to know 'what she'd done that was so awful'."
"Coworker eventually asked to be transferred to another office, but by the time that process was over and done, the discomfort / guilt / pressure / confusion my ex was suffering both at home and at work had begun to take its psychological toll."
"I must confess it didn't help that our own sex life was simultaneously going through a rough patch."
"Long story short, we ended our decade-long relationship less than a year after breaking off the threesomes, chiefly due to trust issues and growing sexual incompatibility, both perhaps triggered by our experimentation."
"Ever since, I've regretted agreeing to that first three-way."
"If I hadn't been so damned eager to take a bite of forbidden fruit, we might have kept our relationship intact."
"But I guess this can also be put down as what sometimes happens when you ignore that old advice, 'don't sh*t where you sleep'."- theartfulcodger
When venturing into the unknown, it's always wise to gain some first hand experience, to hear a variety of pros and cons of what you're possibly getting yourself into.
That way, deciding whether or not it's for you will become increasingly clear.
It's also important to remember, that it is always ok to say "no".
People Share Their Best 'You Either Die The Hero Or Live Long Enough To Become The Villain' Experiences
"You either die the hero or live long enough to become the villain."
Though not necessarily a universal truth, all of us have witnessed unfortunate moments in our lives where we've seen this saying become a reality.
Be it seeing our favorite public figures take a serious fall from grace, someone we know and admire eventually disappointing us in a devastating manner, or even seeing ourselves turn into someone we promised we'd never become.
One Redditor was curious to hear people's examples of this saying coming to light, either from a personal experience or seeing it happen to a well-known, public figure, leading them to ask:
"Who is your example of 'you either die a hero, or live long enough to see yourself become the villain'?"
"He originally stood up for civil rights when it was really unpopular."
"Was hospitalized and accidentally placed in the black ward."
"When the doctors found out, they tried to move him, but he refused."
"Then he became a cult leader and used his power and influence to end the lives of a thousand people."- Crvsby
Earning a position of power
"Working in restaurant kitchens."
"You either burn out young, or become the boss that everyone hates."
"There's exceptions, but that's the rule."- grandpas_old_crow
"Henry Heimlich, inventor of the Heimlich Maneuver."
"Made up a bunch of untested uses for it, treating people having asthma attacks, and drowning victims were the two I remember that he publicly talked up."
"Later, he funded an experiment that involved injecting people with Malaria to see if it would treat other conditions.
"The experiment was found to be unethical by American review boards, so he conducted them in Ethiopia." - User Deleted
"In WW1 he led the French to victory at Verdun, one of the worst battles in human history."
"In WW2, after France was beaten, Petain was the head of state of Vichy France."
"Guy went from the Lion of Verdun to the biggest Nazi collaborator in France."- arthuranymoredonuts
"Every organ until it gets cancer."- SuperBaconjam
"He had the whole country behind him here in Ireland at one point bar people who thought combat sport is grotesque."
"He was witty, original, backing himself up and having a Hollywood like rise to stardom."
"Now he's someone who the whole country is ashamed of, goes punching old men, clearly sleeps around on his wife while she's at home with the kids, just a walking caricature of himself."
"He didn't listen to his own advice."
"Get out."- StephenPigot2020
Turning into our parents
"My dad used to annoy me by calling my Pokemon cards 'Pokey-Mans'."
"Now my kids have them and I do the same thing and it annoys the sh*t out of them."
"Thanks for the (Pokeyman) gold!"- rumpel4skinOU
"Almost died during the revolutionary way, if I recall correctly, and if he had he would have been remembered a huge hero, and a martyr."
"Instead he lived and changed sides, and is remembered only for his being a traitor."- uniqueperson22
Be it someone we knew quite intimately, or someone we admired from a far, it is always heartbreaking to see someone evolve from someone we love, to someone we utterly hate.
Sometimes we do things that have to be done.
And some of those things live in life's gray area of right and wrong.
What comes as a surprise to some is when we don't care if we're wrong.
We may still technically be in the right.
But morally and ethically, there may be some issues.
But still, many people don't care.
Redditor BirdyPizzawanted to see who would fess up about some of the worst things we're responsible for but have no shame.
"What is the darkest thing you have ever done and don’t regret?"
I've stolen from department stores that overcharged. I was arrested. I didn't care. So there...
"Five years ago my dad suffered a catastrophic stroke. Left paralyzed and robbed of his speech and ability to communicate he was a shell of the once vibrant, charismatic man he once was. He was moved into skilled nursing where he lived for nearly two years, he was miserable."
"On my last visit I told him it was okay if he wanted to leave us, that we would miss him but he should go. A week later I received the call that he had passed. Instead of immediate grief I felt relief. Relief that he was finally free. The grief came later and I still miss him every single day."
"Got into a car accident and had to stay with my mom for a couple days to figure out what to do. Went back to my apartment (I had two roommates) and everything was missing from my room. Long story short one of my roommates had everything hidden in her room."
"I called and told her the things were missing from my room and she came up with a lie that a couple girls came to look at my room (I was moving out bc of the accident, long story) and that they must have taken my things. She had everything I owned. Including my grandmothers perfume bottles, stuffed to the back of her closet, under her bed, behind her dresser etc."
"So I packed all of my stuff up. Then took a giant black garbage bag and stuffed as much of her closet in it as I could. Took it to the middle of nowhere, dug a hole and burnt it. She called screaming at me that her stuff was missing. I told her the two girls must have come by and taken her stuff too."
"I hit my uncle left right and center when he was trying to choke my father to death. I was 16 years old at that time, a very skinny girl. I beat his face neck and every part of him that I could target with so much intensity that my knuckles turned blue the next day. I had an animalistic rage that day trying to help my father get away from his death grip. I hate my uncle even today."
"I got anger issues because of growing up around him. And I don't regret beating him that day at all. He was physically abusive to his wife as well. One fine day, his wife retaliated by beating him blue with a stick. And he stopped being physically violent towards her post that."
"A neighbor like 10 years ago was neglecting their dog badly in the heat. The dog escaped often and ended up at the shelter a lot. One day she jumped the fence and got her tie-out cable stuck on the fence. (She was not in danger of choking.) Neighbor put her on a 3-foot-long cable tied to a doorknob, no water, 90 degree day. I let some kind folks steal her, watched the whole thing and said nothing to stop them."
"When my father was dying and in pain I was the one who told the doctors he had been through enough and we couldn't see him suffer anymore. Doctor injected him with something, I assume a morphine mega dose and he passed peacefully moments after. Euthanasia may not be legal in UK but compassionate doctors know what's what. I don't regret it because my pa made me promise I would have his back when he got sick or old. I'm sad he got sick and never got to get old."
That is a lot of mess. But sometimes we have to do what we have to do.
"One of my ex best friends in high school was a real narcissistic lunatic. Had so many egotistical fantasies about what he deserved but I remained his friend because we met through my close friend (his girlfriend). As I started realizing what a terrible person he was I convinced him to go after his fantasy of a harem by asking to add a 3rd to their relationship, that led to a fight between his gf."
"I called her about it and asked how she felt about him adding someone to their relationship and about him sleeping with her. She said she knew nothing about that and started crying because he cheated on her. I basically helped orchestrate their breakup and have no regrets. She is happy with her first child now and he is in a toxic af relationship with 3 kids, 2 of which aren't his and his partner is 8 years older than him."
"Had to make the choice to take my dad off of life support after he got Covid this year. He was sedated for a couple of weeks and one of his lungs collapsed and I couldn't watch him fall apart anymore. My dad was a bulky dude. Constantly did a lot of outdoor work and to see him bone skinny and have no muscle left killed me and I knew even if he somehow got through it, he would have been so miserable and depressed in that state he was in. I don’t regret it. I think it was the right thing to do by him. I’ll never not miss him though. That was my buddy."
"Turned a close friend into the fish and game. He would poach mountain lions and bears. His whole family would literally shoot them and leave them. He would brag about it. I couldn’t stand it and felt that I needed to stop him. He’s in prison and so is his uncle. I know I ruined his life but he was literally killing so many mountain lions and bears."
"In middle school, there was this group of boys that would corner me in the hallway and try to scare me. I was the perfect target for these little b**tards. I was short, skinny, and had (and still have) and anxiety disorder. One day I just had enough, and asked a friend if I could have an extra pencil, sharpened it as much as I could, and when I saw one of them in the hallway, I stabbed the hell out of his leg. Sh**head got what he deserved."
Wow... we really are a dark and secretive people.