Here's the thing. Until I got married, I never kept food for very long in my fridge. I pretty much went out and bought exactly what I was going to cook to have enough meals for the week. I'd cook all that up on Saturday night and be good to go.
this post was submitted on 10 Nov 2025
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Are we sure we were watching a cooking show and not how to summon bougie demons?
Oh god, is Facebook still there?
They absorbed Whatsapp and Instagram and rebranded to Meta
Go back to sleep and pretend this is all a dream
Sort of like all the woodworking shows where the workshop is bigger than the entirety of a two bedroom apartment with ~$150,000 worth of woodworking tools and machines and spare off-cuts of babinga wood and some now extinct variety of white oak litter the shelves.
Christ, that’s specific.
Not as specific as it should be. They're all insane with the tools and materials these days.
Let's make a box for Amazon deliveries.
We'll start by breaking down this $300/sheet plywood with my $1500 festool track saw setup plugged into my $1,000 festool vacuum.
Have you tried [insert meal delivery plan subscription]? Sign up for a 5 percent discount at the link below.
Now, before we actually start cutting, let's measure and square everything up with this $150 Woodpeckers square and a $60 knife I use for some reason instead of a fucking pencil...
More like a $600 Damascus steel knife made by another Youtuber that they were given for free, but otherwise this is spot-on.
Things heating up in the woodworker fandom.
This is why learning substitutions is one of the greatest things you can do as a cook. Screw your bougie recipe I made it for a quarter the price with one pot.
I recommend procuring a PDF of "The Flavor Bible" great for learning substitutions and what flavors go with what.
Exactly. Llama tears work as a substitute for alpaca in a pinch (just need to add a bit more salt).