Why Every Kitchen Needs a Meat Thermometer
Everybody's idea of "rare" is different. A Navy cook explains why a $15 thermometer fixes the guessing game and saves your dinner...
Read More →I Hate Cooking
But I've been doing it for 50 years, so I know what works.
Welcome to Cook's Reality
I'm Michael G. I've been cooking since I was a teenager — 20 years in the Navy feeding 125 to 1,000 sailors at a time, then pubs, restaurants, and now every night for my family. I'm sick of cooking, but I know what works.
This isn't a food blog with pretty pictures and 2,000 words about my grandmother's kitchen. This is straight talk about kitchen gear from someone who's used it for five decades.
Latest Articles
Keeping Food Hot: What 50 Years in Navy Galleys Taught Me
Steam tables, chafing dishes, crock pots, and the heat lamp that wouldn't stay on. A Navy cook's honest guide to keeping food hot without drying it out...
Read More →The Last Kitchen Knife You'll Ever Need
A Navy cook with 50 years of experience tells you what knife to buy, how to sharpen it, and why you should never try to open a can with one. (He learned the hard way.)...
Read More →Wooden vs Plastic Cutting Boards: What 50 Years of Cooking Taught Me
I've used every kind of cutting board there is — from Navy galley slabs to the one sitting on my counter right now. Here's the honest truth about which ones last, which ones are safe, and which ones are a waste of money...
Read More →Coming Soon
- I Cooked for 1,000 People at Once — Here's What I Learned About Prep
- Electric vs Manual Can Openers: A Tired Cook's Verdict
- Cast Iron for Outdoor Cooking → (for the outdoorsy type)