I'M SO FUCKING MAD I'M GONNA SMASH MY FUCKING STOVE THIS SHIT HAS BEEN BARELY COOKING SHIT FOR THE PAST 2 WEEKSIT'S LIKE THAT ONE LIMP BIZKIT SONGFUUUCK
I PUT A PATTY ON THERE ON MAX HEAT IT TAKES 2 HOURS TO FUCKING COOK. FUCK THIS SHITTY STOVE I'M EITHER SMASHING IT INTO SMITHEREENS OR GETTING A NEW ONE OR BOTH.
I'M GONNA FIND THE HEAVIEST BLUDGEON IN MY FUCKING HOUSE, AND I'M GOING TO SMASH YOU TO PIECES YOU SACK OF SHIT.
Take your meds sissy faggot
>>82430508Why should I? Do you really think I'm a schizo? Damn you're stupid.
>>82430464I might even make it into a spectacle for my neighbors. I'll take this paperweight outside and wail at it with a steel bat.>their fw
My cooktop died so I've been baking everything. It's a challenge of course but it's almost a game. With two disposable baking tins I can make nearly anythingTwo seperate things, but then they aren't done together. No good. I start with one thing, add second thing or swap out the tins to cook in the other. Combine contents in one tin and broiler has become my cast iron replacement. Oil up a meat and it she goes, flip it and return, take it out and rest in aluminum foil. Put oven back to baking mode to heat up first combined dish, it's piping hot by the time meat is ready to be cut.Sometimes I get fancy with it. Roasted cabbage cooked for 30 minutes, perfect level of crunchiness while beautifully coated and glistening with butter. I put a pork chop on the bed of cabbage and broil. Pork chop done and any juices are soaked by cabbage. The exported bits of cabbage are browned and a little crispy, the protected parts still have the cabbage crunch, everything is hot and butter.But get this. Beneath the roasted cabbage was mushrooms and potatoes I had roasted to perfection. The cabbage protected them from the broiler and allowed them to reheat. With two tins and countertop convection oven I had parmesian roasted garlic mushrooms, creole roasted new potatoes, roasted cabbage with paprika, and a medium rare pork chop with browning almost as good as if it was pan seared. I sliced the cabbage against the grain in long strips, mounded the cabbage in the center to expose the mushrooms and potatoes on the sides, and put the sliced pork chop with each piece in the same position as before cutting. It was the fanciest looking thing I'd ever seen in a disposable baking tin. I couldn't bring myself to cheapen it by plating. I put the tin on a cutting board for stability and took the whole thing back to my bed to eat while watching pirated anime. Paired marvelousy with the mixed vintage mixed varietal rose wine made by Franzia known as Sunset Blush. Gibraltar glass 24oz cup by Libbey
