Flipping mushrooms in a hot pan over the stove is one of my favorite things to do. I can't actually cook much of anything, but I can add olive oil, salt and pepper and a bunch of mushrooms together. A chef that I worked with in the past taught me how to flip the contents of the pan without spilling them everywhere. So yeah, sometimes my lunch is just cooked mushrooms with salt, pepper and olive oil. I guess where I am in culinary skills is the same place that all great cooks start at. They surpassed my level in a couple hours of work, and I've been at this level for about 3 years. They cook thousands of meals without ever making anyone sick, I make myself sick once per month. But I don't make myself sick all that often anymore, because I have limited myself to making salads and cooked/flipped mushrooms. Those two can't cross contaminate no matter what. Unless you have introduced raw meat to the equation at some point, but I won't be doing that. I once made myself sick by eating mushrooms that had gone bad. I threw out the icky ones and kept the "good ones". Well the good ones were bad too and I was super sick because of it. So now I cook/flip all the mushrooms in three days. That way there is no chance that they go bad on me. I have a hard time rationing them out in even amounts. So usually there is one day that is the great mushroom feast and two other days that are the mushroom side dish. I totally recommend cooked and flipped mushrooms, they are the ones that you get at the green section of the grocery store. I don't know what that looks like where you live, but it's green where I live.
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Joke writer who loves dark humor. I'm the sole author of this blog's dark jokes, short jokes and short stories. One post per day or more.
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