... that's what you should have for breakfast - Delicious!" Bonus points to those who get the reference (if not, I included a gif below). Well gents, it's time for another food post! This time, focusing on breakfast/brunch. MATERIALS/TOOLS - Cast iron skillet, 12" - Wide spatula - Rubber spatula - Tongs - Cooking range - Paper towels - Sturdy metal spoon INGREDIENTS - Eggs (1 dozen, though we're only making 1-2 per person) - Eye of round steak (thin cut, pack of 3-4; 1 per person; see pic) - Salt and pepper (preferably pink Himalayan salt and whole peppercorns, both in a grinder) - Onion powder (optional, to taste - for both eggs and steak) - Garlic powder (optional, to taste - for both eggs and steak) - 1 stick of butter (unsalted, 1 tbsp per steak; 2 if steak is larger; reserve some for eggs) - Olive oil (as needed) - Smoked paprika (optional, to taste - for eggs) - Black truffle oil (optional, a few drops mixed with olive oil - for steak) - Steakhouse Wedge pre-packaged salad mix kit (only using 1/4 bag; see pic), or - Caesar pre-packaged salad mix kit, or - Arugula lemon thyme pre-packaged salad mix kit (if you have access to Trader Joe's) PROCEDURE - Season steaks You can do this right before putting them in the pan, or in advance. Either way, you'll want to take a paper towel and pat the steaks dry. If you season in advance, first, sprinkle enough salt, pepper, and any other seasoning onto one side of the steak and press the seasoning onto the steak (recommend rosemary, as it pairs well with steak). Flip over and repeat. Again, if you're doing this 1-2 days in advance, leave them in the refrigerator. As they cure, they'll form something called a "pellicle", which helps seal the juice inside and create a nice crust. Turn on your vent, possibly even a ceiling fan and/or crack a window. When you're cooking with oil, especially things like steak, you want plenty of ventilation/air circulation. The smoke, if enough, can set off an alarm and/or otherwise make the area unpleasant.

So far I have made fried chicken, spaghetti, and chocolate and pb cookies. Any suggestions on what I should learn next?

As mentioned in a few of James', Courtney Ryan's, and other lifestyle improvement coaches' videos (such as most attractive hobbies), and being a former chef, on top of being a single dad and knowing the woes of the trope "starving college kid", I figured it's time to share my favorite pizza recipe. Why pizza? It's universally loved, it's flexible, it's cheap to make, and it makes lots of left-overs. Think about it - Ordering a pizza usually costs around $30 these days. Why spend that on one pizza when you could spend that on ingredients and make 10-20 pizzas at home, and take pride in knowing you did it yourself? Especially as a father, it doubles as a lesson to show and include my child. I know those new to cooking might find this daunting, but trust me, it's all about trial and triumph, and the skills gained from refining cooking goes way beyond just cooking (develops life skills like being better organized, attention to detail, sense of timing, and motivation to improve on everything you do). TOOLS/UTENSILS: - Oven - Microwave - Metal pizza pan (12 inches to 16-20 inches; solid or perforated) - Sturdy fork or mixer with dough hook - Measuring cups and spoons - Pizza slicer - Microwave-friendly liquid measuring glass (up to 4-8 cups volume) - Rolling pin - Oven mitts/grippers - Large and small plastic food storage containers (1-2 gallon, 8-16 oz) - Analog Bi-metallic stem thermometer (calibrated) INGREDIENTS/SHOPPING LIST: (Based on California prices) - All-purpose flour (recommend 10 pound bag; won't use it all at once, but smarter to buy in bulk) Roughly costs $10-$15 - Tomato sauce or puree (8oz-12oz can), usually $3-$5 - Active dry yeast, usually $2 - Granulated sugar (again, recommend buying in bulk), roughly $5 - Salt and pepper (ranges in price; as low as $3 for a small pack, or grinders and bulk pack for around $20-$30) - Italian seasoning (large 6oz container lasts a while), roughly $3-$5 at Chef Stores - Olive oil (32 fluid ounce bottles are usually $10 at Trader Joe's - pouring spout is a bonus) - Onion and Garlic powders (optional, usually $2-$5 each) - Honey - (optional) Varies. I use Montana Sweet Clover honey from Chicohoneyco.com, starts around $12 - Truffle oil - (Optional). Can buy various sizes off Amazon for around $10-$30 - Toppings (Aside from cheese, all optional): - Shredded mozzarella cheese (or other blend, family size), roughly $8-$10 - Pepperoni - Store brand is usually cheaper and just as good, and I recommend turkey pepperoni (roughly $5-$10 per bag) - Mushrooms - Portabella or White Button (roughly $5 per pack). Better to buy whole and slice yourself, roughly $3-$5 - Sliced olives - Roughly $3 per can