A Meh-rathon of Sweet Meh-mories

This is a 24-Pack of Fun Putty Assorted 1.8oz Tins. You either know what that is, or can jump in the forum to ask other people about it.

Why aren’t we giving you more info? Well, we weren’t sure what to write for the Meh-rathon so we decided to look at some past Meh write-ups for inspiration. (You can find a random one here, if you want.) Unfortunately, all that did was make us nostalgic and maybe a little teary-eyed. And then the boss was all “Where’s the write-ups, writer dude?” and we panicked and… uhh… Please enjoy this classic write-up about an entirely different product! Also, feel free to share in the forum if you find one you liked or forgot about or missed entirely.

Hi all, and welcome again to Cooking Two Ways! Today, we’re going to watch two chefs make a classic American breakfast–two eggs, three slices of bacon, and a side of crispy country potatoes–using two distinct sets of hardware.

Our first chef is Anthony Kerrick, who runs a delightful diner in downtown Sioux Falls, South Dakota. He’ll be cooking with a 13-piece Cuisinart cookware set.

Our second chef, Curtis Garrison, is your roommate who does the dishes once every six months. He’ll be cooking using whatever he can find that’s currently clean.

Let’s start with the eggs.

Watch as Anthony Kerrick gets one of his two frying pans hot, adds butter, and then cracks a couple beautiful eggs into it, flipping them just right so they are a perfect over-easy.

Meanwhile Curtis Garrison seems to have greased the inside of a tea kettle with some shortening he found and cracked his eggs into that. Now, he’s struggling to flip them with what appears to be three dessert forks taped together.

Onto the bacon.

Anthony Kerrick is pan frying it in his second frying pan, and then transferring to the oven. Perhaps overkill, but the Cuisinart cookware is oven safe up to 500 degrees.

Curtis Garrison on the other hand is attempting cook the bacon directly on the burner of your apartment’s glass top stove. That’s going to leave quite a mess, one that he almost certainly won’t clean up.

Finally, the potatoes.

Anthony Merrick quickly cubes his russets. He’s got boiling water in one pot, and vegetable oil in another. He blanches them in the water so they’re soft in the middle, strains them, and then tosses them into the hot oil, so they’ll be perfectly crisp and delicious on the outside. Amazingly, despite all these steps, there are still pieces of his Cuisinart set that Anthony Merrick has yet to use!

Curtis Garrison has also cubed his potatoes, though it took longer using the small knife that came with the cheeseboard your sister got you for Christmas. Did you say he could use that? Anyway, he seems to be cooking the potatoes by running them under scalding hot water from sink. The only issue is, since the colander hasn’t been clean since that time he made spaghetti in early March, he has no choice but to hold the cubed potatoes his his hands. He appears to be in quite a bit of pain. Now, he’s transferring them to the counter, dousing them in grain alcohol, lighting a match, and–

Well, there goes the fire alarm which means it’s as good a time as any to call this one. We’ll be back soon with another episode of Cooking Two Ways. In the meantime, if you want to cook like a pro, consider getting a 13-piece cookware set from Cuisinart.