The Hand Of the Lord Org
Music link: https://youtu.be/VNupbkKmjj0
Living Translation
6 It was in the year King Uzziah died that I saw the Lord. He was sitting on a lofty throne, and the train of his robe filled the Temple. 2 Attending him were mighty seraphim, each having six wings. With two wings they covered their faces, with two they covered their feet, and with two they flew. 3 They were calling out to each other,
“Holy, holy, holy is the Lord of Heaven’s Armies!
The whole earth is filled with his glory!”
4 Their voices shook the Temple to its foundations, and the entire building was filled with smoke.
5 Then I said, “It’s all over! I am doomed, for I am a sinful man. I have filthy lips, and I live among a people with filthy lips. Yet I have seen the King, the Lord of Heaven’s Armies.”
6 Then one of the seraphim flew to me with a burning coal he had taken from the altar with a pair of tongs. 7 He touched my lips with it and said, “See, this coal has touched your lips. Now your guilt is removed, and your sins are forgiven.”
8 Then I heard the Lord asking, “Whom should I send as a messenger to this people? Who will go for us?”
I said, “Here I am. Send me.”
9 And he said, “Yes, go, and say to this people,...
You know, working for God can be awfully strange sometimes. I mean, I never ever imagined that after serving the Lord for decades, he would tell me, "John, I have another mission for you, will you do it for me?"
And so, whenever I hear those "words," I can barely contain my enthusiasm, and within a few seconds, I am like, "Oh, thank you, thank you, 'Yes Lord,' whatever you ask of me, I will do, "Here am I, send me, send me."
And then I hear him say something like, "John, I want you to teach my Bible students and young believers on "How to cook economically and practically, so they can become much better 'stewards,' of my resources."
Well, the first thing that I do is that I try to remember 'what my last meal was before I fell asleep last night.'
Nawww, I am just kidding with you.
For some time though, I have thought about or have had it suggested to me by the Holy Spirit to pass on to this next generation some of the skills and abilities in which I have learned over the years.
You see, this is what ministry is.
Recently, I have felt this urge become stronger and stronger until last night, God was speaking to me in my sleep.
Finally, I woke up this morning, and it was as if I definitely heard God tell me, to go ahead and do it.
Well, the first thing that I did was to make my morning coffee and turn on Fox News, as is my custom.
So, we are in about the third hour or so, and they have this entire segment on how the young people or Gen Z, or something spends an astronomical amount on ordering food from these modern delivery businesses.
Then I believe that they quoted from one young lady on how she was spending like half of her yearly income from eating that way.
Well, I have been cooking in restaurants since I was sixteen years old and I have lived alone for much of my life, so I am well aware of the cost in which you can spend just to survive.
Nevertheless, I have been aware of how that as time has progressed with more and more broken families and such, the dilemma in which many young people find themselves is terrible. Few can cook and they will be honest about this as if it is normal or something?
I mean, I am sure that you have heard the stories on how college students have developed a weekly menu that consists of Ramen Noodles, for breakfast, then Ramen Noodles for lunch and then Ramen Noodles for dinner, and then Ramen Noodles for breakfast and then Ramen Noodles for lunch and then Ramen Noodles for dinner and for snacks on the weekend nights when they party, right?
Well, God is here to tell you that it doesn't have to be that way at all.
For instance, after I heard the report from Fox, I decided to cook my usual breakfast, but to time myself to report back on how easy it is for me to have a "Denny's type breakfast" every morning that includes the following:
Number one: A morning egg apprx cost 17 cents
Number two: One Brown and Serve sausage. aprox. Cost 14 cents
Number three: A Hashbrown Patty ..approx Cost 35 cents
Number four: A Sour Dough English Muffin. apprx cost 45 cents
Number five: an ounce of shredded cheese. .aprox cost 21 cents
Number six: an eight-ounce glass of juice... apprx cost 41 cents
So, this is what I eat most mornings through the week, that has a grand total cost of one dollar and seventy-three cents a day.
That is probably one fifth or tenth the cost of what many, no doubt, have to "TIP," the driver in order to continue to get consistent good service from some guy who has been delivering your food 'alone,' for the last thirty to forty minutes?
And more than likely half of your meal will barely be warm by the time you have a chance to eat it?
And I am sure that many will say, "Oh, I don't have that kind of time to spend in my kitchen each day."
Well, this morning as I timed myself, it took me seven minutes and five seconds from the time that I walked into the kitchen until I had a plate of cooked food in one hand and a glass of juice in the other returning to sit at my computer and to enjoy my freshly hot and thoroughly cooked breakfast.
Also, if you use the proper tools, clean up should never take more than five minutes and it is not as if it needs to be done the moment you take your last bite.
Next, I am going to tell you how to cook it and then I am going to go back and to explain that this will only work if you have the proper tools. You see, in every secular job in which I ever worked I had the sense to understand that tools are what will lessen the load of whatever you set out to do.
Whether I was in sales for a computer manufacturer where I had to have particular Software, and other Computer paraphernalia I had to have tools.
When I worked as a Machinist, I had to buy Machinist tools which are very expensive, nevertheless, without them you cannot be a "Machinist."
When I worked in Fast Food, Nicer Restaurants, or Hotel restaurants I have always bought the best Knives, the best tools, else it made my work so much harder.
If I was a delivering Trucks or Truck Driving on the road, I had to develop "tools," which would serve me for long hours on the road like scripture recordings or having MP 3 Players working. I also needed proper bedding tools to sleep comfortably, such as portable sleeping bags and bags or carts to change vehicles, so that I could adapt to any situation on the road.
When I worked on my bikes as a kid, I needed tools. When I worked on my Motorcycles or my older cars as a teenager, I had to have tools.
When I continually would take my Seiko Watches in for a change of battery these so-called "jeweler's," would always crush my O-ring that sealed the back and then a month later I would have to replace my whole watch as they were ruined by being exposed to water which seeped in.
Well, then I had to eventually buy a watch repair kit of tools, else I would be replacing my watches as fast as my batteries.
In college you understand that nearly half to ninety per cent of the faculty believe that we have evolved from "Monkeys," because one time a woman found a chimpanzee who used a stick as a tool to get ants out of a jar?
You see, these secular anthropologists decided "well if these dumb animals have more sense than half of humanity which doesn't understand that "tools," can help lessen work, then they obviously must be just as smart as half the human race, and therefore are most likely our uncles and cousins."
So, anyway, this is how I cook a seven-minute breakfast almost any morning of the week.
Number one: I walk in the kitchen and place my eight inch T-fall Fry Pan on the small burner and my ten-and-a-half-inch skillet on the larger burner, then I turn the heat on to about three quarters where it is going to slowly cook my ingredients, yet have enough heat to cook thoroughly.
All stoves are different, so it may take you a few times to find the perfect setting. You just learn this through trial and error after a few times.
Next, I grab one of my deep-dish plastic plates and walk to the freezer. In the freezer, I grab a hash brown patty, a sausage from a bag of fifty Brown and serve links or patties if you like, depending on your preference.
Nonetheless, you only get forty patties to a bag whereas if you buy the links, you get fifty.
Well, I just want a small portion, so I buy the links and normally just use one.
Lastly, I grab a Sour Dough English Muffin and with the three frozen items on my plate, I microwave them for about one minute.
While they are microwaving, I open the fridge, grab one egg, my tub of Creamy butter w/ Olive oil, and then walk back to the stove where I place a spoonful of butter in my egg pan, (the smaller one) and maybe two spoons of butter in the larger skillet. Next, I add about a tablespoon full of pre minced garlic in the large pan with the two spoons of butter and spread it around the pan.
I walk back to the microwave grab my plate, return to the stove and gently place the hash brown patties, the piece of sausage, and the two halves of the English Muffin in the larger pan which is not only well heated, but has melted the butter so that you can easily just tilt the pan to get an even application of the butter surrounding the three food items.
Then I take my egg which has been sitting on the stove, and I crack the egg from a flat surface, and drop it in the small pan.
The other day, I happened to be gleaning some cooking show and I witnessed a lady take an egg and crack it along the rim of a pitcher. Well, I use to crack a few hundred eggs a shift in many of my former jobs and I always found that if you crack the eggs on a flat surface, generally you don't end up pulling little bits of egg shells out of your pan. It also, I believe helps keep the egg yolks from accidentally being broken.
Nevertheless, the next thing that I do is that I grab a juice glass from my dish drainer, walk to the refrigerator and pour out a glass of juice into the glass and place it near my stove counter.
Normally, since I am single, I don't even put my dishes away because after working so long in restaurants, you learn to use few dishes as you are always cleaning up after yourself, as YOU COOK. Why would I want to store up a whole stack of dishes in my sink, when it is much easier to just use that time in between your cooking steps to wash as you go along?
No, generally, I will keep a dish pan of a few gallons of water with some Dove dish soap filled in the sink which I normally change out every day. That way when I cook, I can merely wipe off the excess food particles and then let the dishes sit in the soapy water until I decide to wash them thoroughly and place them in the drying rack.
Anyway, I come back to the stove flip the egg, as I enjoy "over medium" eggs, and let it cook for another few minutes.
Meanwhile, in the larger skillet I turn the sausage, Hash Brown patty, and English muffin over to cook the other side.
I allow them to cook until all three are nice and cooked by watching them turn a nice brown color.
Lastly, I pick up my deep-dish plate and dump the contents of the larger skillet into the plate and arrange them accordingly. Then, I grab the egg pan, flip the egg back over and place it on my plate and then I use the excess drippings to top off the English muffin.
I grab my plate, my juice and return to my computer, while generally the normal cooking time should have only been around seven to eight minutes.
Therefore, instead of spending as much as ten dollars at a McDonalds or Fast-Food joint or perhaps fifteen to twenty on a delivery service, you can enjoy a "Denny's type breakfast" at home every morning for under eight minutes of cooking time and under two dollars cost.
Now shouldn't that help you a little with Tuition.
...to be continued...
Future articles:
The most inexpensive and practical cooking tools which should be in every "single person's kitchen."
How to properly cook perfect eggs, no matter the request.
Over Easy
Over Medium
Over Hard
Basted Eggs
Poached Eggs
Sunny Side Eggs
Soft Boiled Eggs
Hard Boiled Eggs
Real Eggs Benedict or wait, ...that's for your Senoir Year.
2nd Music link: https://youtu.be/l0YmmSxLeH8
3rd Music link: https://youtu.be/0dJHRjrn4f4
Postscript:
Sorry, but sometimes I get caught up in my intentions that I forget the obvious. One of the things that I wanted to do was to show how economical it is to cook the breakfast, yet I forgot the obvious.
I did not mean that each breakfast has to consist of these four products. Normally, the breads that I choose from eating every morning are either from a loaf of Rye bread, maybe some Naan, flat Indian bread, Ciabatta or Focaccia bread that I will find in clearance on a Walmart or Kroger Bread cart, (frozen and wrapped tight, as soon as I get it home, otherwise it might mold before I eat it all).
Also, on occasion I will buy a package of sliced ham, or on occasion after a holiday, find a clearance small Ham which I freeze. A few times recently, the Kroger where I shop at will clearance out precooked small boxes of bacon w/ maybe ten to twelve pieces of cooked bacon for a couple dollars. Well, I will grab a handful of packages and freeze them, as well.
When purchasing any Clearance items, however, you always want to check that the dates are not expired. So, then you either freeze them or eat them within a day or so. (Just good advice.)
It only takes a minute in the Microwave to cook a piece and to add to my White Castle Burger, Omelet, Sandwich or whatever.
I buy a jar of chopped up jalapeño that acts like a relish to put on my sandwiches, as well.
Also, since being in Texas, so long, I buy Jalapeño Catsup, or Whataburger Spiced Ketchup. When I can find it I buy Mustard w/ Jalapeño, mayonnaise w/ Olive Oil.
Many times, I buy a day-old rotisserie Chicken, a few grapes and normally add much Curry and the mayonnaise to my Chicken Salads when I make a pound or so from the three-dollar clearance rotisserie Chicken breast meat.
The chicken will also normally provide me with a couple of dinners consisting of a wing, thigh and leg. Generally I will eat those with a microwavable package of Pre-cooked rice. The rice takes 90 seconds to cook and you get two servings for like a dollar or dollar fifty cents.
And I might dump a can of Stewed Tomatoes, Borachio Beans, Cream Corn or another canned vegetable that will heat in a frying pan within ten minutes of placing on the stove.
From Google AI:
AI Overview
An average 2-pound to 3-pound rotisserie chicken typically yields about 2 cups of white breast meat. In terms of weight, this usually translates to roughly 1 pound to over 1.3 pounds of white meat, depending on the bird's size. The total yield is generally 2 cups of white meat and 1 cup of dark meat.
Average Yield: A standard rotisserie bird (approx. 2 lbs) provides roughly 2 cups of white meat (breast) and 1 cup of dark meat (legs/thighs).
Weight Breakdown: One user reported getting around 1 lb of white meat and 1 lb of dark meat from a ~2.25 lb total yield. Another user measured about 1.33 lbs of white meat specifically.
Second AI Overview
A standard whole rotisserie chicken contains two legs (drumsticks) and two thighs, as it is a single, intact bird.
These four pieces constitute the dark meat portion of the chicken, which typically provides about 1 cup of meat, while the rest comes from the breasts and wings.
Key Details: Total Pieces: 2 drumsticks + 2 thighs.
Total Dark Meat: Roughly 1 cup of meat is yielded from the legs and thighs combined.Weight: Average rotisserie chickens weigh around \(2\) to \(3\) pounds.
Anatomy: The leg usually consists of the drumstick, while the thigh is the upper joint. For maximum yield, it is best to remove the meat while the chicken is still warm.
My point is that there are all kinds of food items that you can substitute and few will cost you any more time cooking them. Some people like Pancakes with their breakfast?
Generally, they shouldn't cost you any more time than the other items mentioned, yet you should have a third pan and burner. Also, there are many brands where you don't need to add milk or eggs, but simply to add water. One of my favorites is from Pioneer, around the fall where they sell this Pumpkin batter mix in a small package for a dollar or so. All it requires is a few cups of water.
If you are going to make waffles, you are going to require a lot more time.
Maybe the weekend?
Lastly, I generally try to eat healthy that's why I only will eat one sausage and egg a day, nevertheless, I do have my weak points like when I buy a box of White Castle Burgers, but "Hey," I am from Detroit.
What's your excuse?
But I love to take one of those little burgers, add a spoonful of Jalapeno's, a piece of bacon, a slice of cheese quartered on top, some jalapeno mustard and then by the time I am through the thing starts to look like a "Whopper," straight out of the bag from "Burger King."
You really ought to try one at least once in your life!
Nevertheless, most people have an unhealthy "FEAR," of cooking and if you understand from experience, you will find out that it is one of the easiest things that you can do to save money. So, long as you have the proper tools and knowledge. mostly learned from experience of trial and error.
Honest, it's not rocket Science!
Last Music link: maybe? https://youtu.be/tDEmo_z7F-g
Added: 2-3-26 11:40 AM
When I cooked that earlier breakfast at the beginning of the paper it was like three or four in the morning. I stayed up writing and watching Fox a little until I went back to sleep. Woke up about ten and had the rest of my second cup of coffee which I had microwaved. Then I felt hungry, so I decided to cook something light.
I walk in the kitchen, turn on my burner with the frying pan heating. Grabbed a couple pieces of Rye Bread from the Freezer and microwaved them like thirty seconds. Grabbed my tub of butter threw in a spoonful or two of butter and spread it around the pan simply by tilting the pan around. next, I threw my Rye bread on the flat bottom of pan and placed a couple slices of Cheese on each piece. I wanted some Swiss cheese but only had Colby Jack.
Next, I sliced some onion and tomatoes which I placed around the bread as it was cooking. Lastly, I threw the small pan on a burner and decided to go with breakfast by breaking an egg and spreading the yolk from one end to the other with the bottom of the eggshell.
Also, once I pulled the two sandwich halves after they were browned, then I cooked the tomato and onion more thoroughly.
Nonetheless, I could have at that point, if I had wanted to, thrown in a hamburger Patty in the smaller pan to make a Patty Melt for lunch, but I chose to simply cook an egg sandwich.
Had I cooked a Patty melt I would have used mustard with Swiss Cheese slices, but since I made an egg sandwich I decided to go with my jalapeno Catsup and the Colby Jack.
The egg sandwich took maybe seven to ten minutes where a Patty melt might have taken five minutes more.
Total cost?
A dollar, maybe?
How to clean a rotisserie chicken of its meat. First cut off the two legs and thigh, as well, as the two wings, so you can put aside and serve later for a separate dinner with some rice and a vegetable.
Number one: For chicken dinner, add leg, thigh, and wing on plate, along with half a package of precooked microwaved rice, and a vegetable that you just heated in a pan from the stove.
Total time, five to ten minutes, while cost was probably two dollars.
Number two: Later, when you have time, roll up your sleeves, place the chicken in the sink and with your hands separate whatever kind of meat looks edible from the gristle, fat, bones and other excess that you would not like in your Chicken salad. You ought to get a pound or so of chicken meat for your Chicken salad.
When finished dice the meat by cutting into small little cubes, mix the chicken in a large bowl along with some mayonnaise, freshly chopped up onion, maybe a little celery or olives, some salt, pepper, a few chopped up grapes or cranberries, and lots of curry, and a little cumin if you have it.
If you do not like curry or cumin, then scratch those two ingredients.
It ought to be at least a pound of chicken salad which will make about four or five sandwiches through the week.
Sometimes, I like to purchase a bag of pretzel rolls from a Walmart or Kroger clearance bread cart if available and use those as my sandwich bread. Another good substitute for bread is to cut a whole wheat Pita bread in half and to stuff each half with the chicken salad or to add it on some freshly fried Garlic Naan bread.
Normally, I also have a bag of Potato Wedges or seasoned Steak Fries in my freezer, as well. By buying these larger fries, you can microwave them for a minute to help them cook and they won't harden up like leather shoelaces, as the smaller fries tend to do after being microwaved.
So, when I cook them, I will grab one of my small deep-dish plates throw them on the plate, and microwave for maybe a minute or two depending on their size and whether I have a few pieces of Breaded Fish Filets on the plate, as well.
(This is how I cook my fish and chips)
Or, my Potato Wedges, by themselves.
After pulling from the microwave, I will transfer the items from my plastic plate to a metal pie pan that I keep in my Convection/air Fryer and cook for maybe seven to ten minutes at around 350 or 375, depending on how fast I wish them to cook.
Many times, before I place the food on my pie pan, however, I spray the bottom of pan with some olive oil and then sprinkle about a spoon of Kosher salt on the bottom of Pan. This way none of the fries, fish or whatever you are cooking will not stick to the pan.
Total cost: a dollar or two? Ten minutes preparation.
When I make my tartar sauce, I will add a couple spoons of mayonnaise, relish, salt and pepper, as well as a lot of lemon juice and mix altogether.
"But John, how much of each ingredient do you use?"
Well, if you like a lot of relish in your tartar sauce then you use exactly 2 and 13/16ths tablespoon, if you don't appreciate the relish, but like a strong mayonnaise taste better, then you use exactly one and 1/20th tablespoon of relish.
As for the lemon, if you like your fish to taste lemony, then you use two tablespoons and 3/8ths of squeezed lemon. If you are not partial to lemon, then you use only maybe 7/10ths of a tablespoon of squeezed fresh lemon.
Nonetheless, this is mostly the standard that I use for all measurements of particular items in a recipe.
Another quick and economical meal for a single person is to buy a Calzone from the store Aldi's. Aldi's is my favorite budget store as they will clearance out various foods that don't sell well.
Like last night, I cooked a Chicken Schnitzel from Germany, or Canada while thinking about it. It was a breaded patty about five inches in diameter and unlike some chicken fried steaks, where the meat is sort of thin this was pretty thick.
To cook it, I grabbed one from the freezer, microwaved it for a minute or so, and then threw it in my ten-inch skillet or Frying pan. I had sprayed the bottom of the pan with Olive oil and added a small amount of water to the pan. Next, I covered it with a silicone wide, maybe twelve-inch thin pan cover, so the water would steam it as well as cook the pattie. I flipped it a time or two to make sure that it was browned on both sides, lastly, I covered it with some enchilada sauce from a can I had left over.
Then I grabbed from the refrigerator some remaining boxed Pasta Roni, which I had cooked the week before. I simply had to microwave them for a minute or two.
Lastly, I opened a can of stewed tomatoes for my vegetable, to seal the meal. They were cooked on the stove in a small pan for maybe ten minutes.
Total cooking time: fifteen minutes, cost:
Schnitzel was bought in clearance from Aldis for like 60 cents a patty. 3.60 for a package of six.
One third a box of Pasta Roni was maybe 40 cents, and half a can of stewed tomatoes was probably fifty cents, for a grand total of a dollar and fifty cents.
Also, enjoyed with a can of Cherry Vanilla Sugar Free Pepsi, at roughly fifty cents a can.
Another quick meal from Aldi's is when I buy a separately wrapped Calzone. They vary as to what they are stuffed with from Four Cheese, Philly Steak, Pepperoni, yet they only cost 2.39 for a moon shaped stuffed thick dough pie.
To cook, I will microwave a minute and then throw in my Pie Pan having seasoned it with a little Olive oil spray and kosher salt. Then I throw in Convection/ Air Fryer for probably ten minutes covering the top w/ a piece of aluminum foil, so the top of the pie doesn't burn.
Next, I will go to my refrigerator where I usually keep a decent sized jar of Marinara sauce. I will pour maybe four ounces of marinara in a small pan and heat on the stove for probably five minutes.
Lastly, I will pull my Calzone out of the oven, lay a nice slice and a half of cheese over it and then pour the hot marinara over the cheese. Absolutely delicious!
Total time? Maybe ten minutes, cost 2.39 Calzone, twenty or thirty cents for cheese, forty cents for sauce. Total at 3..09 .
(I don't know if this is helping anyone, but I would hope that it is lessening the "fear," of many who have been afraid to attempt to cook.
I know that struggling through a school year can be extremely hard if you are forced to eat out all the time. Therefore, I am trying to introduce you to the ease of cooking in your own kitchen. It is so much more practical and i really believe that I was inspired by the Lord to do this, else I would not be doing it.)
Music link: https://youtu.be/UG-Fz6ilo44
John 6:9 New Living Translation
9 “There’s a young boy here with five barley loaves and two fish. But what good is that with this huge crowd?”
Well, I had to get a haircut today and stop by the Aldi's. So, that's why I didn't finish my paper that I was working on.
Anyway, I will be teaching how to flip eggs in an egg pan, either today or tomorrow, so you will need to go out and buy about ten or twelve dozen eggs, so you can practice.
No, today, I believe that I will teach about a few cooking tools.
You didn't really believe me did you?
I was just joshing with you.
Why, I'll have you "flipping eggs" before you even get a chance to accidentally break your first yolk.
Trust me!
Seriously, one of the best tools that any apartment or home could have is a Convection Oven. A Convection Oven circulates the air inside the oven through fans, and normally can cut off one third of the time that it takes to cook most food. Today though, they have come out with Air Fryer's which can many times even cook food faster than your standard Convection Oven.
Nevertheless, I am old school and I prefer to use a Convection Oven because I have much more control over it, whereas Air Fryers are never consistent. I have read many reviews concerning them and have read some horror stories concerning their inconsistencies.
Perhaps, someone who has been using one of them a long time might argue the point with me, and be more correct, but I have little experience with them. Therefore, I will stick to my experience using Convection Ovens. Actually, last year, I bought a Convection/ Air fryer, yet have never even tried using the air Fryer part.
So, many will ask why are you always so concerned with time when cooking.
Well, mostly because if you have ever done it professionally, it just becomes second nature to you that you want to use as less time, as is possible.
Some will say "then you can never relax." That's not true, I can relax much more having performed the same tasks in 3/4 the time because I don't sacrifice any benefit of performing one over the other.
Cooking is like when you play Billiards or Pool. Whenever you play 'pool.' if you are any good then you are not just knocking out a ball and then playing wherever the cue ball lands to take your next shot.
No, when you play pool, and you take a shot, what a good player does is that he sets up the second or third shot in his mind with pretty much an idea of where the cue ball is going to land. Well, that is because when he learned to shoot pool, he learned on how to take shots with an idea of where the cue ball will land after each shot.
You should never just shoot a shot and then let the Cue Ball land wherever?
So, that is much like cooking, you can either cook and while you are finishing a step, stop and think "Okay, what is my next step," or you can more easily get hold of the entire picture and then calculate, not only your next step, but the second step, third step and fourth or fifth step.
You see, I can tell you that unless you learn to do that you are not going to last in a kitchen where the College town population increases forty or fifty thousand from the stadium across the street, or if you are working in a Sambo's kitty Corner from Disneyland in the middle of a hot august Saturday.
But time wise in everything that you do, you ought to do it with excellence and expediency.
The other day, I was writing about adding Pancakes to a breakfast and I made a statement well if you add pancakes you will need a third pan.
Nonetheless, that came from a restaurant "cooks mind." If I want pancakes some morning, I simply cook them after I have cooked my hash brown, sausage and muffin in the ten inch skillet.
Also, no matter how someone presents my diet and menu, or cooking knowledge there are going to be critics who will be talking behind your back about every little step that you suggest.
"Why, he claims to eat healthy, nothing he does looks healthy."
And concerning that one, I don't care how healthy you present your menu, there will ALWAYS be someone who disdains whatever you present and always ready to proclaim an even healthier way.
Cooking is also, like the old West, there is always going to be someone who believes that he has a faster gun than you, not necessarily so.
The same with presentation or any other aspect of cooking.
"Why all he is doing is microwaving and throwing the slop on a plate or opening a can."
Well, that is because I am not trying to teach cooking at a "Master's level," God did not call me to do that, God called me to teach the basics of how a single person or a student can become so familiar with cooking and a kitchen that he won't have any fears of cooking or experimenting in a kitchen. So he will use the resources that God has given him to live on to budget more properly or to not starve to death.
And yes, there are much better and healthier ways to eat, but I restrict cooking as just a very small part of my life.
I do it as a chore and I am richly rewarded by it's benefits, yet it is not my whole life.
Years ago, when I was working in a nice restaurant in a four star hotel, I had invited a peer to dinner with his wife at my girlfriend's flat in Canada. One of the things that I had served him was a Spinach Casserole that was bought in a store.
So during dinner I was taking credit for the dish, as if I had cooked it. Then at the end of the dinner, I confessed to him that it was store bought and I was sort of teasing him for not recognizing the fact.
Well, I swear to goodness, this man became so angry at me that you would've thought that I had opened the bathroom door and showed him on the toilet for all the world to see.
I am not kidding you, but it showed me just how PROUD that people can become that they are Democrat, and their Daddy was Democrat and their Grandpa was Democrat. (It's right here that you can substitute any word here, such as "Professional Cook," "Respected Man of the cloth," Baptist, Lutheran, Calvinist, Catholic, Methodist, Politician (who by my very choices always makes me right.) Whether there is any Morality, Ethics, Goodness, or Intent of well being to my neighbors?
Are you understanding what I am saying?
I don't give a flip whether you like my diet, my choice of dishes, whether you think I am an experienced cook or a complete wash up. Nothing matters to me, but in only doing what God has asked me to do. And that is to pass along a little wisdom that I have picked up through living a life of Christian ethics and excellence. Which most normal people call "Hard Work, and Experience."
Nonetheless, I also cook Corn beef and Cabbage on many weekends, but it is really expensive, as opposed to my more moderate budget.
I love lamb and so I will often cook a good Leg of Lamb Roast, as well. But then I have to go out and to buy an eight or ten dollar jar of Mint Sauce and that is pretty expensive, as well.
Sometime I will have a good pot of Crab legs or cook up some expensive Shrimp, nevertheless, right now isn't the time for me to pass those recipes on.
As well, like today I bought a huge six dollar Shepherd's Pie at Aldi's which will take fifty minutes to cook, as opposed to breaking it down and writing about a recipe that will make it from scratch.
Can you understand what I am saying?
So, the next thing that you are going to need if you are going to start eating at home, is a good pair of Frying Pans to begin with.
Normally, all you really need for most cooking is a good ten and a half inch and an eight inch Frying Pan.
You see, years ago, before these companies made Non-Stick Pans, when most individuals cooked they would have to spend sometimes hours in a kitchen cleaning up and the most time consuming chore was when you had to scrub the pots and pans.
When I was like sixteen my first job after my paper route was being hired as a dish washer in a Denny's type of restaurant. So, besides having to clean all of the dishes which the customer's had eaten from, I also had to scrub the pots and pans which usually had a residue of food lace the bottom of each pot or pan.
Well, then right about that time when I was learning all of this stuff a company in France came out with these home type pots and pans made with Teflon. So, it was like this, if you cooked with a non-stick pot or Frying Pan you simply wiped the food off the pans and it might have taken a minute or two. However, if you were still using the old fashioned type of metal Pans, it might take you five to fifteen minutes to clean it for each time that you cooked almost anything in it.
Well, that way a person working at a Waffle House, a Denny's or a Sambo's or any other type of breakfast restaurant like IHOP, could work a few Egg pans at the same time, and turn out hundreds of Egg dishes. Otherwise, it was near impossible with the older type of pans.
So, what I am saying is that the benefit of a non-stick pan was not only the ease in which it could cook the food, but an even greater benefit was that it allowed the cook to clean up his tools in moments, rather than in larger increments of time.
So, this is why the equipment that you cook with is so essential, if you have the proper tools (in this case pots and pans) you can eliminate minutes from every thing that you cook. Otherwise, cooking can become just a tedious job which you will dread doing each day.
Well, there are all kinds of non-stick Pots and Pans, but I have been using the same type of pans from when I was sixteen years old. These are called Tfall, and they are made by a company in France.
The reason for this is because for years I have been buying them at either Marshalls, T.J. Maxx, or Ross at clearance prices. Whenever, I buy a new one I usually get anywhere from two to five years life span from it, so long as I don't forget and leave one on a hot stove forgetting to turn off the burner.
Otherwise, if you respect them for the tools that they are, they will last a few years.
How much do they cost?
An eight inch skillet or Fry Pan normally costs 9.99, and a ten and a half inch Pan costs normally about twelve dollars and ninety nine cents.
They may have gone up in the last year or so, but generally they are right around that if you can find them still at those discount stores. I know, recently T-fall has developed a Stainless Steel version and then a Ceramic version. So all of a sudden I began to see less and less of the others in those stores.
I have never used Ceramic or the new Stainless Steel, as I never saw a reason to change. No matter how good they are, they can only do or cook as fast as what I have been using for fifty years. So, why change, it is a tool not a Tuxedo.
Neither have I ever used the Copper or Granite or whatever they advertise on TV for some ridiculous price. I have always paid ten or twelve bucks a pan.
Anyway, I believe Walmart has a duo set online, but I was once a manager at Walmart, and I know that in some cases Walmart will go to those companies and will deal with them to maybe only use ninety five per cent of the metal of the Pans that are identical on other retail sites. This way they can sell the product for a few dollars less. So, although it is only perhaps five per cent less the material, that extra five per cent saved cost can add up to quite a lot if you multiply the profit on each item by a few million units sold.
So, in other words, I would try to purchase from a Marshalls or Ross before buying from a Walmart. And this is just a suggestion. I have no idea of the make up of the product or anything. For all I know they could be the exact same pan.
Following is link to Walmart set: https://www.walmart.com/ip/T-fal-Easy-Care-Nonstick-10-5-inch-Fry-Pan-Grey/659666009
8 inch is 11.92 and 10.5 inch is 17.84
(But these are the pans that you are basically looking for at either Marshalls, TJ Maxx or Ross which are usually cheaper and possibly an even better quality? )
Also, they sell a T-Fall Pro, in Clearance at one of those budget stores. These are even a higher quality Frying Pan. You can also use a Pro T-Fall to cook something in the oven up to 500 degrees, whereas those pans above can only cook in the oven to 350 degree. But it's a perfect small pan to cook up a Filet Mignon, Small Steak or maybe a Lobster Tail.
(Warning: if you buy a Pro Pan the handle is not made of soft silicone, but of a heavy Stainless Steel, so if you have it on the stove a long time or in the oven you do not want to forget and grab the handle, less you receive a good memory from your experience. Nonetheless, sometimes that's the sacrifice we have to make for the best of the best.)
Lastly, I am not saying any other Non-Stick will not work, I am just showing which is to me the most practical for price and longevity.
But again, part of the real reason, as to their advantage is that they will take hours off of your chore list. If you have these pans you will be spending very little time in scrubbing your pans and you can use one pan on a couple of items as I explained in cooking hash browns, sausage and muffin to then using the same pan to cook pancakes. Clean up should be less than a minute between course meals.
Next, you ought to have a good Silicone top for your fry pans.
I bought this set in September of 2023, and they work great and have held up nice. I haven't had any problems with them.
Added Note: I quit this paper earlier and then ran out to get a haircut and to visit my nearby Aldi's store. I watched some Fox News for an hour and started writing on this second half concerning kitchen tools. I ate a few pieces of Aldi Coconut Shrimp Sushi, and had half a Flat Bread Mediterranean Pizza.
Delicious!
Total cost: maybe a couple dollars.
Time spent cooking: ten minutes?
Watched a little more Fox and then went to sleep a few minutes before nine. Woke up around twelve made a coffee and a breakfast Croissant Sandwich marked down from Aldi's, something like two dollars cheaper than at a Walmart or Kroger for box of four sandwiches, as they have great prices on everything.
Then I was going to finish paper on tools, but was moved to play something in the background, so I happened to come upon this sermon preached by some Aussie guy who runs a church in Manhattan. I have heard him before and he isn't one of the worst preachers in America?
Just kidding, great Preacher, in fact one of the best sermons that I have ever heard tonight.
Commercial: Link- https://youtu.be/wpupULxzrkE
So, anyway getting back to my Kitchen tools:
The reason why you want to purchase a Silicone top that will lay flat on your pans is that you can use those to keep the grease from splattering out of the pan when cooking something like meat. The other reason is that so you can utilize the cover to create a cloud of steam when cooking certain food items inside the pan.
For instance if I am cooking a chicken Schnitzel or breaded patty like a Chicken Fried Steak, I will usually cook it on both sides, maybe turning once or twice, but I will also, toward the end or even beginning, pour a little water in the pan with the Silicone Lid on it, so it steams the patty. This way I am sure that the inside will be cooked to at least one sixty five degrees, and I will know my food is safe from wrong bacteria by not being thoroughly cooked. Also, Steam is one of the hottest ways to cook food through, and cuts down the cooking time.
Lastly, you can use this method of cooking for many seafood items, for shrimp or to steam vegetables, whatever. If you want to cook a good set of basted eggs, you have to steam the tops of the eggs. If you want to cook up quick skillet type meals, this is an easy way to cook the food without over cooking the dish, such as "Bertolli Frozen Skillet Meals for Two Shrimp Scampi & Linguine," or "Bertolli Frozen Skillet Meals Family Size Chicken Florentine & Farfalle."
Those are great delicious meals and only take around ten minutes to cook in a Skillet w/ Top to steam the product.
Over time, you will find all kinds of other meals like those to cook in the same manner and if you are single each package can be anywhere from two to four meals depending on the size of package that you buy.
Another great tool is a nice set of tongs. I recall when I was learning to cook in a restaurant on the seventy second floor of a Hotel which rotated so the patrons could see the Sky Line views of the city or of Windsor across the River.
Well, as I got up there every "cook," had a personal set of tongs hanging out of their back pockets "Handle side" in the pocket first. But in the kitchen there was a station where someone did the deep frying, then a station set up for the grill where they cooked the steaks, lobsters or crab legs, and a few other stations. There were "over the head" Broilers where a cook would have to put the many French Onion Soups ordered that needed to be seared for a nice browned Swiss cheese effect, as well, as another couple of stations. It has been so long, I am going blank on the names of equipment and stations and all.
Nonetheless, what I am saying is that as you were called to cook each station you almost always had a need to use your personal "Tongs." Many times, you might spend an hour or so, without even putting them down lest you lose them.
But no matter the job there was always a need for a set of tongs and especially when handling hot foods. We would use them to turn over steaks, to place Lobster Tails in the individual pans that would then be dropped in the oven or what have you.
Like the other night, I was cooking a Chicken Schnitzel in a pan, some reheated noodles, and a small Pan of Stewed tomatoes.
Well, I didn't use a small spatula for the Patty and then a slotted spoon for my tomatoes to retrieve them from the pan,or a separate utensil to take my re-heated hot noodles out of the microwaved bowl.
No, I just grabbed a small set of tongs, turned the patty over, stirred my tomatoes with the ends of the tongs, and then retrieved my very hot noodles out of the bowl using my tongs again.
So, what I am saying is that they are one of the most useful tools to have in a kitchen and will save you a lot of time. Often you can find a good set for few dollars in a clearance rack.
Nevertheless, make sure that the Silicone tips are heat resistance and that they will not easily slide off after being used a few times in the kitchen.
Generally, for a home kitchen all you will need is a five or six inch pair, in a commercial kitchen you will normally need a ten or twelve inch set.
The following looks as if it would be an ideal pair for a normal sized kitchen. These are from Amazon.
Another good tool is a set of clear storage bowls for your leftovers. A few months ago, I bought a set of eight ounce and a set of sixteen ounce.
You see, normally I have used my left over plastic soup containers, or my empty butter cartons or any of a hundred other plastic cups or bowls until I have like a complete cupboard of these things all over the place. Then after cooking a meal I will throw any leftovers in them and dump them somewhere in the refrigerator. Next, I will forget all about what is in what container and have maybe thirty containers of left overs. Perhaps, that is a little bit embellished? So, anyway recently, as I have had more time to cook and to do things right, I emptied my cupboards of those plastic containers, as well as my refrigerator and after determining whatever that that food was at one time, I decided to buy a nice set of commercial containers and some date labels from that Chinese online store called Temu.
The labels are as cheap as a dollar or two for twenty five or fifty "Not Permanent," labels,so they come right off.
I also ordered a good set of storage bowls as mentioned above. Now it is so much easier to just look in the refrig and to see whether the leftover is six months old or under ten days.
So, what I am saying is that I would highly recommend you purchase a few of these "Clear," Bowls that simply screw shut. No doubt, if you develop a good disciplined manner, as I am trying to do, then you can also save a lot of money by actually eating your "left overs" too. This is a unique concept that I am just learning.
Cooking time for Leftovers: a few minutes in the Microwave, so long as they are under the standard six month aged limit.
I am kidding, I am kidding, Geesh!
Maybe?
Lastly, let me explain on how to flip an egg with your brand new T-fall Egg Pans. A good egg pan should be about seven or eight inches. For just a couple of eggs, a seven inch Pan is perfect.
An eight inch pan though, will allow you to cook either three eggs or a decent sized Omelet which every so often I feel like making. Normally, a Chili Omelet w/ lots of Jalapeños, or a Seafood Omelet.
Okay, so once you get your new egg pan, now go get an end piece of bread from a loaf, no matter the age, just so long as it isn't all moldy and green.
Then what you need to do is to practice every day until you "master the craft."
Here are a few tips on how to "Master the Craft."
You place the bread in the pan and then hold the pan in front of you and you sort of "Push the pan forward," so the pan flips the eggs and not you. You see, the pans are created in a manner so that when the eggs are pushed forward to the end of the pan then they are normally going to flip up and fall back.
This is probably the best way that I can describe it without showing someone. But what you do not want to do is to flip the eggs in a manner that is going to cause them to come crashing down on the hard surface of the pan. "Plop or crash," and all of the yolks are broken.
No, a thousand times "NO." You simply apply just enough pressure to push then forward to the end of the pan and then the round design of the end of the pan ought to cause them to fall back easily back into the pan on the other side.
So, the object is not to "flip," the eggs, but the object of learning the skill is to always be in control of the product in the Pan whether it is an Omelet or a set of two or three or even four eggs.
So, being "in control" of the product is simply not letting them land "SPLATT," back in the pan, but it is to always land them as easily and as gently as possible so they don't end up all over the floor or "Splat," in a hard surfaced pan.
Eventually, you ought to be able to flip them at chest high level and follow the eggs as they are falling a few feet with the pan directly under them and all the time keeping the pan a few inches beneath them. Then once they get so low, you allow them to easily fall an inch or two into your pan which has been following directly under them during the fall.
But that is when you have been doing it for a few years or through a few Sunday Football games at MSU, or working Kitty-Corner across from the same type of restaurant by Disneyland on a hot August weekend morning.
And that is how you "flip," eggs as it can be a very useful tool to make eggs, Omelet's or when cooking a number of other things. After you master the art of "Flipping," the products this also can cut cooking times down dramatically.
Also, most of these types of restaurants can hire cooks, but few are good "egg men," so if you can learn to do that, the rest of cooking is a breeze and that could be a great part time job or full time job if you needed one in a pinch. I fell back on the trade numerous times when traveling from one state to another for Bible School or ministry.
Lastly, I almost forgot but one of the other tools that I have utilized are those deep dish Plates that allow me to move around the kitchen from one step to another in a quick fashion.
These are called Re-Play plates and they are generally used for kid's plates.
Yes, you heard me right, but if you are not so concerned with your "Image." These are one of my favorite tools.
For instance when I cook my normal breakfast in the morning I will grab one of these out of the dish rack, walk it to the freezer and place a Hash Brown Patty, a Sausage link and an English Muffin in the pan and then Microwave plate for like a minute before I then exchange the food items to a Frying Pan or Convection Oven depending on the product.
Also, these plates are great for thawing items like Tilapia or Frozen Fish, or other thin foods through the "Water-Thawing Method."
When I cook my frozen Tilapia or Cod many times I will use these plates for Water-Thawing, in the sink before I cook the fish.
Following taken from Google AI:
AI Overview
To thaw fish using running water, keep it in its vacuum-sealed packaging or place it in a tightly sealed plastic bag to prevent waterlogging. Submerge the bag in a bowl of cold water, allowing a thin, constant stream of cold water to trickle over it for 20-60 minutes, or replace the water every 30 minutes.
Key Guidelines for Water-Thawing Fish:
Use Cold Water ONLY: Never use warm or hot water, as it can start the cooking process, create a mushy texture, and foster bacteria growth.
Keep it Sealed: The fish must be in a leak-proof bag to prevent it from absorbing water.
Change Water Frequently: If not using a constant stream, replace the cold water every 20-30 minutes to maintain a low temperature.
Cook Immediately: Once thawed, cook the fish immediately and do not refreeze it.
This method is ideal for quick, same-day meals, typically taking 20 to 30 minutes for smaller fillets and up to an hour for thicker, heavier pieces.
(I will often use this method, if I have forgotten to pull something out of the freezer the night before.)
Or if all of a sudden I feel like "Fish and Chips?"
Lastly, I don't use a dining room table as I don't have room for one. Generally, I always eat in front of my computer, so these Plates make it so much easier to carry my cooked food from my Kitchen to Computer.
Also, I often use these as small cutting boards while preparing food. Often I will chop up a small onion, tomato, or to cut a piece of bread or Pita bread. T he walls are raised and so you don't have little food particles falling all over the place. When finished I just dump the onion skins off the plate by hanging it over my garbage container.
So, in using these I save time from having to pull out a cutting board and then cleaning the mess up as most cutting boards are flat and can become messy, as well.
Great little tool to make a habit of eating your meals off of, or of using to move from one area of the kitchen to the other, as well.
Perhaps, I may add to this paper later, but for right now I have to catch a few hours sleep before an appointment at ten.
re-play.com/products
(Please see reviews, many people think that these are great plates, as well. I have a few nine inch and a few seven inch, really handy plates.)
Another (MUST HAVE) tool.
Years ago, I bought one of these (the OXO) and it has held up for at least twenty five years. These flat whisks work just as well as the round ones for average home use, yet the round ones always take up an enormous amount of space in your Utensil storage. And in thinking about it, they are much easier and faster to clean.
I also, have used it to flip burgers, turn vegetables, move things around in a pan, stir soups, all kinds of applications that a round whip can't do.
An absolute necessity in the kitchen is your knife set. You have to have professional knives to make your job much easier and to not waste time in cutting your foods exactly how you would like to serve them.
For instance, when cutting vegetables, a recipe may call for you to either dice or to cut in one-inch pieces, sometimes it may wish for you to julienne some type of sticks of celery or carrots.
Well, you have to know what the terms mean or how to properly cut them with the right knife. Generally, I never had to buy my knives when cooking "Short Order Cook." Nevertheless, when I began cooking in Fine Dining or Hotel Restaurants I was forced to purchase "professional knives."
And when I landed my first job in a Hotel, I found out that they don't let you just go out and buy those Chef's knives from the dollar store. No, you had to go out and purchase the real Professional Knives, else you make the whole crew look very inexperienced.
There was a lot of pride in "Cooking Professionally."
Anyway, at the time many of the cooks would have purchased "Henkel Knives," which were made in Germany with some of the finest Stainless Steel and a hundred or so years of an established reputation for making the world's finest Kitchen Knives.
I remember that many of the knives were listed as sixty, eighty or well over a hundred dollars a knife, if you wanted to purchase them. I had purchased a few, but the quality was remarkable, the Steel was the best, the heat treatment and process of developing the knives was a hundred years old or so, and the balance or weight of the knives were incredible.
AI Overview
Yes, Henckels knives are heat-treated to enhance durability, hardness, and edge retention, regardless of whether they are forged or stamped. High-end Zwilling J.A. Henckels knives use a specialized FRIODUR ice-hardening process, while standard Henckels lines undergo conventional heat treatment for daily use.
Key details regarding Henckels heat treatment:
FRIODUR Ice-Hardening: Many German-made Zwilling knives are frozen to improve corrosion resistance and edge retention.
Forged vs. Stamped: Forged knives are heated and shaped for strength, while stamped knives are heat-treated to increase hardness and durability.
Hardness: These processes result in a durable, reliable blade, with premium models achieving 57-61 Rockwell hardness.
Consistency: The heat treatment ensures a balance between toughness and the ability to maintain a sharp edge.
2nd AI
AI Overview
Zwilling J.A. Henckels has been manufacturing knives for nearly 300 years, with roots dating back to June 13, 1731, when Peter Henckels registered the "Twin" symbol in Solingen, Germany. It is one of the world's oldest, most established manufacturers of kitchen cutlery, renowned for high-quality German steel.
Key Historical Details:
Foundation (1731): Peter Henckels registered the trademark in Solingen, the "City of Blades".
Renamed (1771): Johann Abraham Henckels was born and later renamed the brand after himself.
International Presence: The company expanded to New York in 1883.
Henckels International (1895): A secondary line focusing on high-value, everyday kitchen knives was established later.
Manufacturing: The premium Zwilling brand is known for German-made knives, while Henckels International provides more accessible options.
Following is a set from Macy's @ 109.99 w/ an additional 25 per cent off. Originally 372.00
But anyway, what I was intending to say is that today you don't have to spend the money that we had to back then, as most quality Knives came from Germany or other established European countries.
Today, there is so much competition with CHINA, that prices were either forced to come down or they had to make additional less expensive knives in order to compete worldwide.
So, whereas, I once paid something like eighty to a hundred dollars for a knife, today you can buy a whole set of Henkels for 109, minus 25per cent. Total cost 81.50 plus tax.
Also, I don't see a "Slicer Knife," in these sets, and that is a useful knife to have, as well.
Nonetheless, if you would just like a good set of basic knives for less as possible, this next is probably a good set: w/ a counter block and only twenty-nine dollars.
Scratch that, as I just read the reviews and they say that these will rust. One guy said, "spotted some rust, doubt they will last a year."
So, that is why you buy Henkel's knives.
Amazon Basics 14-Piece High Carbon Stainless Steel Kitchen Knife Set with Sharpener and Pinewood
Block, Black
Visit the Amazon Basics Store
4.5 4.5 out of 5 stars (21,272)
$29.59 $29.59 $2.11 per count($2.11 / count)
The following is a nice five piece set of your basic knives most needed in the kitchen, if you just want to store them in a drawer, but these are Henkels and a better quality than above.
HENCKELS
Dynamic Razor-Sharp 5-Piece Kitchen Knife Set, Chef Knife, Bread Knife, German Engineered Informed by 100+ Years of Mastery
4.44.4 out of 5 stars (291)
200+ bought in past month
Price, product page$41.21 List: $49.99List: $49.99
Also, recently for the last few years, I have seen these knives sold at Ross, TJ MAXX and Marshalls. Generally they look like good knives and are stamped as "Henkels." nonetheless, the prices are really reasonable like either 6.99 a knife or perhaps a good Chef's knife for only 9.99.
I mean, if you just want a basic knife or two these would probably be a good choice as opposed to one with another name.
Anyway, I just asked "Google," if they were made in China as I suspected:
AI Overview
Yes, the J.A. Henckels International knives commonly found at Ross Dress for Less (and other discount retailers like TJ Maxx or Marshalls) are generally manufactured in China.
Here is the breakdown of the brand and manufacturing to help you identify what you are buying:
The Single-Man Logo: Henckels knives with a single person in the logo are part of the "Henckels International" or "J.A. Henckels" value line. These are produced in China, India, or Thailand to offer a more budget-friendly price point.
The "Twins" Logo: If the knife has a logo with two stick figures ("Zwilling" in German), it is the premium line, which is typically forged in Solingen, Germany.
Quality Difference: While the Chinese-made Henckels are not typically considered "knockoffs" (they are owned by the parent company Zwilling J.A. Henckels), they are made with different construction methods (often stamped rather than forged) and lower-cost materials compared to the German-made ones.
Materials: Many of these budget-friendly lines use "German Stainless Steel" but are manufactured in Chinese factories.
In summary, the knives at Ross are authentic Henckels, but they are the entry-level lines manufactured in Asia, not the premium, German-made cutlery.
But, what the "hey," they are Henkels, right?
Couldn't be a total waste!
Lastly, you are going to need a straight spatula in order to make omelets.
Kitchen Spatula Gray - Room Essentials™ (from Target)
$1.00
Cuisinart 3pc Mini Silicone Spatula Set: Flexible Small Spreader for Cooking, Dishwasher-Safe, Multicolored Desert Palette
Highly rated (from Target)
$9.99
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