8 Fast And Cheap Meals That Will Get Girls Rushing Into Your Place

I lately converted a lot of my dates into faster lays by proposing the great homemade dinner on the second date instead of waiting for the third. Sex is highly implied in this maneuver. You must SELL IT WELL, and make it sound like she could miss the dish of the century. Buy the ingredients, and some extra alcohol if your fridge is not stocked.

Once home, I usually clown around and pretend to be on my imaginary cooking show with her. You can do the same but it is paramount that you include her in the preparation. You can’t have her sitting down and waiting. You are not a slave and while she’s idle, she does the worst thing she can do: she thinks. Keep her busy.

Declare that she is the assistant, boss her around, give her the shitty knife that does not cut, use the imperative, touch her waist, tease her. Built up the tension without attacking too fast. A woman is in in her natural environment in the kitchen. She loves the orders, she is more relaxed, and her nature reveals itself. There are many great dishes you can cook if you ran out of Kratom—here are a few that served me well in the past:

1. Escalope normande

escalope-normande

As simple as it gets, it is the pride of my region. A flexible, delicious dish and the one I cook the most to get laid.

For the fast version (no time or the girl is not a sure thing):

  • 2 chicken/turkey breasts (turkey is drier) or 2 veal escalopes
  • a can of button mushrooms (200g or half a pound)
  • 3 generous table spoons of sour cream
  • 1 table spoon of butter

Season both sides of the meat with salt and pepper. Fry it in the buttered pan with the mushrooms until the meat is golden (do small incisions to cook it faster). Add the cream, stir a bit with the juice of the meat for two minutes. Serve.

For the slow version

  • Same quantity of meat as above
  • 400g or a pound of fresh button mushrooms
  • 4 to 5 generous table spoons of sour cream
  • a large white onion
  • 250 g or half a pound of rice (optional)
  • butter

Clean and cut the mushrooms and the onion in slices. On a slow fire, fry them in a saucepan with butter, salt, and pepper while keeping an eye on them, until the mushrooms lose their water and the onions are golden. Fry the seasoned meat in a separate frying pan until cooked to your taste. Mix the whole thing in the frying pan with the sour cream for two minutes. Serve.

You can serve it with white rice on the side (pro tip: put the rice in a tea cup to shape it like a dome before serving it). Rice cooked in chicken stock is even tastier. Don’t forget to dip some bread in the sauce when you are done. Downside: All the fat dulls the effect of alcohol.

2. Jajecznica (Polish scrambled eggs)

jajecznica

This dish is cheap, fast, and tasty. It has the advantage of being a snack, a light dinner, or a breakfast. The Poles usually serve it with a bread roll and sliced cucumber or tomato.

Ingredients:

  • 6 eggs (depends of your state of hunger and the size of the girl)
  • 200 grams or half a pound of ham or smoked sausage (kielbasa)
  • half a red capsicum (can be replaced by a tomato but not as tasty)
  • an onion
  • 2 table spoons of butter
  • few slices of cucumber and tomato (optional)

Cut the meat, the onion and the capsicum in small cubes and fry it in the butter until they are soft. Crack and beat the eggs in a small bowl until homegenous. Pour the eggs in the pan. You can add a bit of spinach or coriander for the colour. Stir and cook until the juices have evaporated. The key is to use enough butter so it does not stick. Serve.

3. Tarator (Bulgarian cucumber and yoghurt cold soup)

tarator-da g'e

This one is designed for summer. It is extremely refreshing after a long walk in the sun. It is light and is usually served with bread that you can dip in it.

Ingredients:

  • 2 cucumbers
  • 500 g or a pound of yoghurt (preferably Bulgarian)
  • 1 or 2 garlic cloves
  • half a cup a crushed walnuts
  • 1 table spoon of dill
  • 1 table spoon of olive oil
  • salt

Beat the yoghurt with a bit of water so it becomes homogeneous and has the consistency of a soup. Crush the walnut and chop the dill. Peel and crush the garlic clove. Mix all of it together.

Peel the cucumbers and cut them in their length twice then cut them in slices. You can pour everything in the blender to go faster but the taste will not be the same.

The key is that the tarator has be cold. Put it in the freezer for 15 minutes (or in the fridge so you have more time to work on the girl) and add ice cubes to it. It goes nicely with red wine or cold beer.

4. Argentinian salad

argentinian salad

Probably the cheapest and fastest dish of the list. But still effective and tasty.

Ingredients:

  • 1 lettuce
  • a can of tuna ( two if you even lift)
  • 1 ripe avocado
  • 1 banana
  • mustard
  • oil
  • vinegar
  • salt and pepper

Put some lettuce leaves in the two plates. Add a box of tuna per plate (or 1/3 for her, 2/3 for you), half an avocado in cubes and half a banana in slices. Prepare a vinaigrette (oil, vinegar and a table spoon of mustard with salt an pepper. Beat until homogeneous) then pour it on the salads. It has to be mixed slowly to avoid turning it into a banana-avocado mess. Serve.

5. Pork chop with white wine and French shallots

cotes-porc-charcutiere-gratin-dauphinois-L-1

Pork and white wine go well together. The pork chop on the image is served with gratin dauphinois.

Ingredients:

  • 2 nice pork chops
  • half a glass of white wine
  • 3 or 4 French shallots
  • salt and pepper
  • butter

Chop the shallots in very thin little cubes. Fry them in the pan with the butter until they are nice and golden. Season the pork chops and fry them with the shallots. Cook until they are white then take them out of the frying pan. Add the white wine and mix it with the shallots for a minute. Add the pork, finish cooking it and let the sauce thicken. Serve.

You can serve it with a salad on the side or pasta.

6. Soft boiled eggs with bread fingers and endive salad

oeuf-coque_27_3.1.176_326X580

It is delicious and can be served as a light dinner or breakfast. And yes, it has loads of butter again.

Ingredients:

  • 6 to 8 eggs (better to have the eggs at room temperature)
  • baguette (plain)
  • salt, pepper, oil, vinegar and mustard for the vinaigrette.
  • butter
  • Note: you need egg cups for this recipe

Bring the water to boiling point. While it heats up, wash and cut the endives in their length to create long slices. Mix them with your vinaigrette in a bowl. Cut the baguette in fingers and butter them. Put the eggs in the water and add a bit of vinegar if the shells crack. Cook them for three minutes sharp.

Take them out immediately and cut the top open to the yolk to release the heat. Add salt and pepper on top. You can add some shredded gruyère cheese on top of the eggs. Serve with the endives.

7. Shopska salata (cold Bulgarian salad from the Western region)

Special_11

Simple and also ideal for summer. It is the national Bulgarian dish. Apparently, Van Damme and Stallone fell in love with it while shooting The Expendables 2 in Bulgaria.

Ingredients:

  • 4 ripe tomatoes
  • Bulgarian sirene (white brined cheese) or alternatively feta
  • 2 cucumbers
  • 2 roasted peppers or fresh green peppers
  • 2 spoonfuls of hopped parsley
  • 2 spoonfuls of chopped onion or green onion
  • salt, vinegar, oil to taste
  • olives (optional)

Cut the tomatoes, cucumbers, and peppers in cubes. Mix well with the parsley, onion, salt, vinegar and oil. Serve with white cheese (loads) grated on top. You can add grilled chicken with herbs on the side for the deluxe version.

8. Croque madame (Ham and cheese toastie with an egg on top)

croque madame

Does not get more French than that. You can add béchamel sauce and French fries or fried mushrooms if you fancy.

Ingredients:

  • 8 or 10 slices of white toast bread
  • Ham slices (a nice and thick one per sandwich)
  • Eggs (one per sandwich)
  • Shredded gruyère cheese
  • Salad (optional)
  • salt, pepper, vinegar, oil for the salad (optional)

Take one slice of toast bread. Cover the slice with ham. Sprinkle some shredded gruyère on it. Season with salt and pepper. Cover with a second slice of bread. Prepare as many toasties as you need.

Melt the butter in a frying pan without it getting dark. Fry the eggs and keep them warm on the side once cooked. Put the toasties back in the frying pan, cook them slowly on both sides and put the fried eggs on top while they are hot.

Et voilà !

This strategical move is adapted for “normal to good” girls. I do not cook for sluts.

Three reasons for that:

  • When I cook, I share something. I do not share anything (apart from my bodily fluids) with sluts.
  • They are likely to criticize your dish, however skillful, because of their poor knowledge in human relationships and the notion of gratitude. I have problems holding my anger when someone shows me ingratitude.
  • During the time spent in the shop, really a turning point, the hamster might kick in and they might change her mind about sex.

Lads, don’t forget to bring your personal touch to the recipes, especially meals that reflect your own culture or roots. What you cook is who you are. You need to cultivate a unique and exciting personality through your cooking like you would in your conversation. Share a few childhood stories linked to the meals, tell the story well, make her share her past with you and invest in the micro-relationship.

Read More: What Do You Bring To The Table?

126 thoughts on “8 Fast And Cheap Meals That Will Get Girls Rushing Into Your Place”

  1. Definitely some interesting dishes. Might need to try #2.
    One easy meal that’s always a hit with my guests are Panini’s. They’re basically a glorified grilled cheese sandwich with deli cuts. When we make them, my wife and I go all out and buy higher quality deli meats from Boar’s Head. A typical Panini of mine will have mayo, gourmet mustard, maybe some sriracha, a slice of Muenster cheese on each side of the sandwich with roast beef, Cajun chicken, and smoked ham slices in the middle. Grill on low medium heat until the sourdough bread toasts to your preference. I prefer golden brown. Butter is the preferred fat to grill it with but olive oil/coconut oil/etc works well too. Could eat these daily, but I’d have a hard time keeping the weight down.

    1. The only issue with olive oil & coconut oil would be the disintegration at too high a temperature I imagine. People need to get over their issues with butter (actual butter not the palm oil mix spread knock offs we get here in Asia ugh!)
      Thumbs up for using quality meat (real stuff!) instead of the flour flavored variety I’ve had the displeasure of sampling in recent years…

      1. It is actually recommended that we all consume a proportionate amount of butter daily. Pure butter in limited amounts can surprisingly be considered “good fats” along with avocado, fish oil, coconut oil, etc all essential to building muscle and mass.

      2. Coconut oil is 100% short-chain saturated fatty acid. Palm kernel oil is a longer-chain saturated fatty acid chemically similar to the fats in butter. You shouldn’t have any problems with these fats, even at high temps.
        Ever made ghee? You basically boil the milk-solids out of butter, leaving behind a fat which a) won’t become “burned” and b) tastes like butter.

    2. Before I had to abandon bread (gluten allergy), I used to make really simple sandwiches about halfway between your Panini and a standard grilled cheese.
      Ingredients:
      -Cold cut ham slices, cut into small squares
      -dill pickle, chopped
      -Yellow Mustard
      -Cheddar slices (other cheeses may well be better)
      -Sourdough
      -Butter
      1. Toast sourdough slices on one side in well-buttered skillet
      2. Begin toasting other side of slices
      3. Season one slice with mustard, add pickles on top of mustard
      4. Place ham on other slice
      5. Cheese on both sides
      6. Cover skillet to allow cheese to melt during toasting phase
      7. Build into sandwich on a plate

  2. Definitely a good article on cooking and good recipes. I just wish there was a decent hottie worth cooking for today. I’m not sure if cooking even gets their attention any more, if they even can appreciate culinary art if one observes that today chicks tend to respond more to drugs and money than the more wholesome things in life.

    1. You can phrase it like this: “I’m cooking, you should come over.” The doorbell will usually ring immediately. The trick is, to genuinely not cook for her. I always make a little extra. If she shows, great. If not, I have leftovers.

        1. Yes! I’ve had this happen too! Little thieves. Not only are they gold diggers, but food diggers.

    2. It’s crazy , most sites i visit seem to have their own agenda/ bias against reality ….. but the more and more experienced i become the more i find myself nodding along with all of you guy’s comments. Girls, at least where I am are more concerned with getting ecstasy and/or cigarettes and alcohol on nights out. I think it’s got so bad that i wouldn’t be surprised if some girls viewed cooking a meal as cringe worthy now days

      1. “I think it’s got so bad that i wouldn’t be surprised if some girls viewed cooking a meal as cringe worthy now days”
        This ^^^^^
        Cooking may appeal to aged spinsters past their prime, but I’ll pass on old brawds.

        1. I can vouch that it works wonders in the former USSR, where guys have never used a stove before.

        2. Although they all know how to do skewers and barbecu near the river and get drunk with their friends. But they can’t cook at home to save their life

    3. I see your point, however, I do it for me and not so much the girl. I am currently short on funds so this really helps me get more bang for my buck. Restaurant dinners, once you factor in the drinks can get very expensive. I buy the wine in bulk, mix my own drinks so I can do about six home dinner dates for the cost of one restaurant date. You don’t need much to create a seductive atmosphere. Dim the lights, light some candles, play some nice jazzy music and it really puts them in the mood. I prepare the food beforehand so I can focus all my attention on getting the girl aroused. I plan it carefully so it all seems spontaneous and the combination of all these things can be irresistible.

      1. “I see your point, however, I do it for me”
        That’s a damned good point. Plus cooking for ones self is overall more healthy in general. A liitle wine and some jazz music tends to help one forget, for a brief moment, the dystpia of which we live in.

        1. Absolutely!, your health is tied to how much time you live on this planet, and time is your most valuable resource. It is said, the human body was designed to live 120 years, provided you take care of it. It’s even written in the good book. Genesis 6:3

      1. The Argentinian guy who showed it to me sold it as Argentinian. I came accross the same in Russian cuisine. They call a dish “french style meat”. Never seen it before in my life.

        1. I’m pretty sure we don’t put bananas on our salads haha. At least, is not usual. If you want try some traditional dish from here i would say you should really try a Locro, Empanadas or a good Asado

    1. Sprinkle the chicken with Kratom. It will rise from the dead, knock you out and bang your girl

  3. “Fried egg on a toasted ham sandwich”.. LOL give anything a French name and it’s fucking haute cuisine =D

  4. Good strategy to get her involved and boss her around. But make her also wash the dishes in the end while you’re sipping your digestif. by her reaction you’d measure her level of submissiveness and bitchiness.

    1. I like to hide a couple of forks or bowls and then bring them for her to wash when she thinks she is done. Great way to push the dishwashing test further.

  5. Learn to grill (with charcoal like a man). No better pheromone then the lingering scent of grilled meat, especially if you killed it yourself.

  6. Frozen chicken breasts, 1 for each cooked at a low heat on olive oil. Slice to chunks after heated.
    One jar of Alfredo sauce, simmered at low heat.
    Single serving of frozen vegetables, (I use Green Giant frozen broccoli & carrots)
    One cup pasta, boiled until soft.
    Serve.
    This worked wonders when I dated my wife. Than again, the guys she dated before couldn’t even work a grill properly.

  7. How about: Two bowls of pea soup; two meat pies; garnish the top of each pie with some tomato sauce.

  8. Try mastering some slow cooker recipes. They are tasty. Easy to prep the night before. Just plug it in before you go to work in the morning and when you get home a nice hot meal is waiting for you. Plus feel free to eat at your leisure as it will stay warm for hours without drying out.

  9. Great article. And don’t forget the old beef stew in a croc pot. Have it on warm. It is already there, hot. Don’t have to start cooking when you get home.
    Beef stew is fool proof. Just veggies such as onions and carrots, favorite seasonings etc thrown in a pot with water and beef. Quite acceptable. Great poured over rice.
    Of course, preparing the meet properly before cooking can make it much more interesting. But croc pot beef stew never fails.

    1. Love stews (problem is to keep an eye on it while you get down to business) and it is a good idea to save time. Defo will buy one

    2. I do it on the stove, but principle is great.
      Chicken and Rice is also easy:
      Ingredients
      -Chicken Broth (preferably homemade, for maximum joy)
      -Chicken thighs (cheaper, fattier, just plain tastier than breasts), cubed
      -Rice
      -Salt and pepper
      1. Bring broth to simmer in good-sized pot
      2. Add rice at no greater than 1 cup rice per 10 cups broth (will fluff)
      3. Add chicken and simmer on low heat for 1-3 hr
      5. Turn off heat and let sit overnight
      6. Add a small amount of rice to the pot if desired
      7. Bring to simmer (let cook for 30 minutes if adding more rice)
      8. Salt and pepper to taste
      Eat heartily.

  10. Why is there nothing based on a whitesauce? I suppose it can be a little tricky finding a good ratio of roux to milk, but you can throw just about anything into it, tastes great and is rather filling (plus its French. Parlez-vous francais?)
    Through trial and error I got a rather good chicken n’ biscuits, among other things. Possibly my favourite recipe is a pound cake with icing made from milk and confectioners sugar. But a note about icing: if you don’t mix it enough it looks like jizz.

    1. I love roux with dishes uch a veal blanquette, but it takes a bastard of a time to cook. When the hamster is spinning, timing is key.

    2. Roux requires some french technique, which is best demonstrated rather than explained. You really need to watch someone like Alton Brown to pick up the little details.
      (Or, if you’re lazy and/or gluten intolerant, you don’t always need roux to make a white sauce. Cream thickens well and may be a better flavor for your dish of choice.)

      1. “King Arthur” Flour has a good “gluten free” flour that almost behaves like normal flour. I’ve made pie crusts and white sauce with it (several family members have celiac’s disease) with little variation from the original recipe.

        1. King Arthur has been around forever. It’s a company founded during the days of the Vermont Republic (1790) -“America’s oldest flour company”, so they say. During my elementary school days a representative came in and taught students the processes of refining flour and how to make bread. Fun times.

    1. Agree but if you live in the west, you’re force to cook cause women here can’t cook for shit!
      Women are to blame for our obesity problem!! They clearly don’t give a shit about their kids when they feed them the most toxic food all the time!

  11. If you ask her to help, you can neg the shit out of her for her piss-poor culinary skills. I’ve done it plenty of times.
    Here’s how. Make a risotto. It requires about half an hour of constant stirring. Order her to do the stirring, because she’s useless (be sure to use that word) in the kitchen, while you do the satellite prep work. When she complains (they all do), tell her Jesus, you can’t even stir, how am I ever supposed to promote you to sous chef, you know what, never mind, just go home. Boom: Hamster overdrive. She’ll stir like she’s never stirred before. Tell her how little old Italian grandmothers break their elbows stirring five hours a day. Show her how all the flavors assemble at the end. Share bottle of sauvignon blanc.
    I’ve done it probably 8-10 times. Same damn routine. Same damn dish (risotto with pea and asparagus and mint and prosciutto). Same damn compliance tests. Same damn trip to the bedroom afterwards. Never fails.
    Here, you can even use my line: “So you’re useless in the kitchen. That’s okay, as long as you’re not in the bedroom.” Her eyes should light up.

    1. Good prep and good line, jammyjaybird. They absolutely love being ordered to chop the onions or set the table.

  12. Good suggestions. I will finally have a proper kitchen and will enjoy learning to cook many great things and I will try these. I totally read “I do NOT cook for SLUTS” in an outrageous French accent. 🙂

  13. If you live in the midwest odds are you can find excellent meat at very low price. Look around a little outside of chain retailers. Also buy a charcoal grill and know how to use it. At this point in my life I make my own bread and grind my own meats. I also produce ravioli and sausages.
    10 years ago I couldn’t make toast or cook bacon cause I was helpless. I always had women do it for me just like my grandfather taught me. Funny thing is he is actually a killer cook but understood his era and still gets breakfast made for him daily. I would love to see more traditional European recipe restaurants in the American midwest.

    1. As a college student, I usually eat at my school’s dining hall, but this semester I decided to cook all of my own food. I make my own breads, cook/grill my own meats, and I started growing my own vegetables. Personally, cooking comes naturally to me ( in my household if you couldn’t cook, you didn’t eat). Anyway, I am more of a baker, so of course my favorite thing to make is bread. My roommate has a gluten intolerance, but for some reason she has no problem eating my bread. Why? when bread is process through a factory setting the wheat grains aren’t allowed ample time to break down the nutrients inside the grain. However when making your own bread and sourdough starter, you are allowing the wheat grains to be broken down. At one point, human civilizations relied solely on flour and water. Meat and vegetables were a rare commodity especially in for example Ancient Roman Civilization. I’m sorry for a long post, but I am really passionate about this subject. The food we eat isn’t food and it saddens that so many people think of cooking as chore. I personally enjoy having the ability to choose what goes inside of my body. I hope all you guy’s try making your own breads.

  14. Wonderful article. From personal experience, having a good repertoire of tasty dishes in a man’s toolbox quickens the panties removal process.
    Never tried any of the above dishes yet. Looks interesting.
    This is one article where the archetype fat entitled snarky empowered feminist fears to meaningfully comment on 😀

    1. While I am no Feminist, I am borderline-fat, as my BMI is nearly 25 (I have lost weight, and am working hard at losing more, mainly through exercise and experimentation with healthy meals!). I am also post-wall, and had precious little SMV to begin with, so I understand if in many of your opinions, what I have to say holds little value. However, after reading frank rook’s comment, I felt inclined to become the token female commenter.
      Many of the recipes here look delicious. The Escalope Normande, Polish Scrambled Eggs, Argentinian Salad, and Bulgarian dishes, in particular, seem like lovely meals. I shall have to prepare them for my husband and wee ones. I will do my best to spruce them up a little and add a personal touch, though. Thank you, M. Poqueliche, for sharing your culinary expertise!

      1. You’re happily married (i presume) & you actually cook for your man & family. Hardly the archetype entitled fatty feminist that is our favorite target for scorn & ridicule here.
        Keep doing what you’re doing Rachel.

        1. Thank you so much! I am happily married, and as I’d like to stay that way, I plan on continuing to take good care of my family! 🙂

  15. I’m sure 1 and 2 taste great but they look like something I might find on the sidewalk early Saturday morning…
    That said, I truly agree with the thrust (pelvic) of the article. I like to cook big meat dishes myself but the main thing is that you like what you cook (and she will too unless shes a fucking vegetarian and why would you have a satanist in your house?) and that woman thing men that can cook are very sexy.
    First she eats your eat and then she beats your meat. Satisfying.

    1. Cheers mate. Now all I see when I look at the images is Shoreditch’ sidewalks on Saturday morning.

        1. Used to grab a fresh beigel with beef the morning after the party on Brick Lane and watch the walk of shame of all the slags running back to their hole. Priceless

  16. The smell of fresh bread baking has never failed me. That with honey, real butter, good cheese and wine is a classic combination.

  17. Wauw, those sound disgusting. You call that cooking? No wonder you need a woman to do they job properly for you.

  18. One I learned from my chef friend which gets the girls moaning at first bite:
    Fry liver (preferably goose or chicken, beef liver is not as tender) in butter until brown on the outside and let it cool a little, then slice into medium thickness slices. If the liver is still raw inside, brown the slices a little. DO NOT OVERCOOK!
    Meanwhile, make a simple raspberry syrup (preferably with fresh mashed raspberries and sugar).
    Place the warm liver slices on a slice of dark rye bread, drizzle the syrup on top in a zigzag pattern.
    Serve.
    Preparation time: 15 minutes if syrup is made at the same time as the liver.

    1. Been ages since I cooked liver. Will try that and if it brings a bang, you’ve won yourself a beer.

  19. 1. Learn how to master the grill. It is by all rights a man’s domain. Make your own burger patties (personally I prefer turkey), learn how to dry rub a rack of ribs, and definitely understand how to fire up a marinaded skirt steak great for tacos and salads.
    2. Don’t under estimate the Crockpot. Easy recipes. Easy prep. Tons of leftovers for the week. Food sits casually warm without getting dry while you enjoy pre-dinner cocktails (or post-coital dinner).
    3. Learn how to a good roast. Throw some root veggies in the bottom and you have an easy dinner. I love making a Sunday afternoon roast. But the meat on at least Saturday and give it a nice dry rub or marinade overnight.
    4. Having a few brunch recipes in the repertoire is also a good idea. Not only will it save you a few bucks in going out for brunch, but they are easy to do. You can beat up pancake mix the night before, stage a french bread casserole, or just scramble some eggs with salsa cheese and side with toast and jam for something simple. Keep a bottle of sparkling wine on hand for easy mimosas.

    1. 1. Great idea, but I prefer my steaks pan-cooked
      2. I’ll check it out.
      3. YES. YES. YES. I personally prefer my roast fillet
      4. My favorite brunch is a grilled cheese sandwich laced with various herbs and spices served with canteloupe, bacon and orange juice.

      1. 1. I would never do a filet or New York strip on the grill (although it can be done), but a skirt steak is amazing when done properly over charcoal (or even gas).
        2. Definitely check out the crock pot. Best $20 you will ever spend.
        3. A roast is the way to go if looking for a casual weeknight date. Pop it in when you get home and let the aroma get her tastes buds going for the 1-3 hours it takes to cook. Plus it is usually done late enough where you can just say “hey crash here for the night it is already late”.
        4. There are lots of great brunch options. Just get one or two into the rotation. Even baked ham with a scrambled egg is an easy simple one.

  20. Great recipe for steak:
    You’ll need:
    – 1 or 2 good pieces of sirloin steak
    – Salt and pepper
    – Olive oil
    – A few branches of thyme
    – Butter
    1. Dress the steak with salt and pepper. I like to keep the pepper mill loose so I can get really coarse grains for extra heat. Do it around the steak as well so you can mop up the rest.
    2. Add a film of olive oil to a pan. Start heating it.
    3. Add butter and thyme. I like to add it on top of the steak to make a fragrant marinade.
    4. Add any side you like. I personally prefer a green garden salad with cut boiled potatoes.

    1. Follow on: simple and easy pork chops
      Ingredients:
      -Pork Chops
      -Coconut or similar cooking oil
      -Tony Chachere’s
      -Black pepper
      Season one side with black pepper and the other with Tony’s. Cook on stove top in oil (for heat distribution and to preserve juices)

    2. Yellow Jackets
      Ingredients:
      -Potatoes (gold or red recommended), cubed into 1/2″ x 2″ x 1/2″ slices (or similar – no need to get ridiculous)
      -Eggs (as orange a yolk as you can get – they just taste better)
      -Butter and/or bacon grease
      -Onion (frozen chopped works great)
      -Salt and pepper or preferred seasoning salt(s)
      -(optional) bacon or sausage
      1. Boil the potatoes until soft
      2. Prepare sausage or bacon in skillet, then remove said meats from heat
      3. Drain water off potatoes and transfer to skillet with butter and onion
      4. Cook on medium-low until potatoes are just starting to darken and onions have turned translucent
      5. Add eggs and bacon/sausage (if used)
      6. Cook eggs slowly, moving them so that you don’t end up with plastic on the bottom of your pan
      7. Remove from heat while eggs are firm but wobbly – they’ll finish cooking over next few minutes
      8. Season and serve
      Serve with cheese and sour cream on the side.

      1. Note: you want as much fat in this as possible for best flavor. I usually ensure that there’s still loose fat sloshing around when I add the eggs, so that everything is well saturated.

  21. If you want to go the extra mile do this: Get some genuinely high class tableware. Do some shopping around and you will find royal class plates, crystal glassware, cutlery and serving dishes for a very reasonable price. By stuff you could imagine the royals using in their special evening / dining parties. Use those only on special occasions (both the dishware and cutlery etc.). Chicks are really thrilled. Aesthetic things mean a lot to them and they tell me often that this is the coolest tableware they have ever used for dining. Spice it up with some candles (gold plated or crystal etc. candle sticks). Everything should be thought thoroughly because this is how chicks do it and this gets their attention quite effectively. Also learn to make the napkins look really cool by folding them in a special way, and maybe teach her to do the same with you with her own napkin.
    In addition to my comment above a brief introduction might be in place since this is the first time I comment any articles here under a specific username. I’m a non-US citizen and I have been reading rooshv.com and ROK for quite some time now, and I want to thank you guys for producing wonderful information and insight for all readers. Keep up the good work!

    1. You can simulate this lavish effect with high-quality, good-looking stoneware or ceramics and sturdy steel tableware. Good-looking glasses can be had pretty cheaply, too, as can cloth napkins, tablecloths, and placemats. Every little thing helps.
      I would recommend buying a few serving bowls and platters. As a kid we always served straight from the pots, but serving materials look much nicer.
      Then all you really need is the know-how to plate your dishes well and create the desired atmosphere.

    2. That is a good idea but for bachelors that move a lot, it would be hard to carry along all the cuttlery at every move

  22. This recipe is a guaranteed panty-soaker, and it’s easier to make than it seems:
    Grouper Stuffed with Crab
    2 fillets of fresh grouper, skinned
    Salt, butter, pepper
    Crab stuffing (mix this in a bowl):
    2 cups cooked cleaned crab (lump meat preferably, but claw works too)
    1/2 cup bread crumbs
    1/2 cup sauteed chopped onions
    Salt, pepper, garlic salt, season to taste
    2 eggs
    Lay out one grouper fillet, skin side down and spoon the crab stuffing on top, then lay the other fillet on top of the stuffing, skin side out.
    Bake covered for 30-45 minutes @ 375 (cooking time depends on size & thickness of fish)
    When fish flakes, drain all fluid from the pan and cover the whole concoction with the following sauce.
    1 cup mayonnaise
    1 cup sour cream
    1/2 cup parmesan cheese
    1/4 cup lemon juice
    Return to oven, uncovered for 10-15 minutes until sauce is warm. Remove from oven, let stand for 10-15 minutes, then slice like cake and serve.

    1. Sounds tasty but I see 3 things:
      – It i a bit more of an investment money-wise
      – It seems to take quite a bit of time
      – Girls nowadays are difficult and a lot of them will say no to fish, however tasty.
      Otherwise, I would try it. Problem is that I am far from the sea now and it is hard to get fresh, good-quality fish around here.

  23. Excellent article, because these really are very simple and quick meals. No nonsense, and perfect for a lot of guys on here (like me)
    Thank you for a valuable contribution

    1. No no, not egg on a piece of toast.. “Croque Madame”. Philistine! Similarly, we don’t say “garden snails”, we say “escargot”.. we don’t say “fish eggs”, we say “caviar”.. and we don’t say “goose liver mush”, we say “pate”. The French got this thing down 😉

      1. “Pate de foie gras” means “we fattened a goose, killed it, cooked its liver, and mushed it up real nice with wine n’ onions n’ shit”.
        Louisiana is like a France that forgot how euphemisms work.

  24. You didn’t give the proportions for the vinaigrette:
    3 parts oil to 1 part vinegar
    Start with only 3 spoons of oil and 1 of vinegar and lots of mustard; you beat it with a fork and it becomes really thick. Then you can add more vinegar and oil and mustard if you want.
    If you don’t do it like this it may end up watery.

        1. Your past comments say it all. “Bitter woman who has hit the wall starts debates on manosphere site. Real Talk hurts, uses the classic “I have teh signs you describe and so but it does not apply to me. as I am a special snowflake”

        2. And no, I’m not bitter, not sure where you got that from either, I just don’t particularly like the views that are espoused on this site and made that clear. In no way have I asked for special treatment(I’m unsure of what special treatment you’re referring to tbh), also not sure where you got this from. It seems you’re incapable of reasoned debate and resort to name calling when someone expresses an opinion you don’t agree with. Sign of a weak mind.

        3. And real talk? It’s amazing the amount of words used on here to mean sexism, without actually saying sexism.

        4. And again you resort to pettiness instead of actually trying to debate any of the points I made.
          May I ask what happened in your past to give you such a negative view of women? I’m curious to know what it takes for a man to come to these views.

        5. So how many cats do you have? Admit you loved when men chased you and treated you like shit. Now you are bitter because there are no more nice guys.

        6. I’m not sure what having cats has to do with not liking sexist attitudes, can you explain that?
          And no, I don’t like when men treat me like shit, where are you getting this nonsense from?
          And could you reply to my previous question about why you have this attitude towards women? I’m curious.

        7. I’m not sure what suspicions I’ve confirmed as you know nothing about me. I’ve spoken to you in a reasonable and calm manner and you’ve resorted to name calling and cheap digs. That would suggest that a)You’ve just latched onto the beliefs of this sight as a form of self validation as you aren’t able to think critically for yourself or
          b)The beliefs on this site are based on unfounded evidence and because of this you’re struggling to defend your opinions and back them up.

        8. I suspect both…
          And you still haven’t answered my question on what brought you to form these opinions about women. In my experience, forming opinions like yours doesn’t happen in a vacuum, and I’d be interested from a psychological point of view about how you came to these.

        9. Not entirely sure who Chris is. And again, you fail to address any of my points and resort to insults. That shows that you can’t back up your arguments. At this stage I would have to assume you lack the intelligence to do so.

        10. I think this may be the time to chuck away your shovel and climb out of that hole you’ve been digging before it gets any deeper…..

  25. Excellent article. I’ve tried to get started cooking several times and what always drives me away is the catastrophic level of estrogen on these sites.

  26. Kind of pathetic when a woman can’t cook it shows what poor LTR relationship materials they are.
    For men these days it’s essential for econmic and health reasons.

  27. A recipe my dad taught me was grilled wild salmon. So many ways to season or prepare and fairly easy not screw up. Bonus if you catch it yourself. Watched the old man put ladies away when they found out he harvested the meat himself. Lady’s love a savage.

    1. Truth. I was about to write an 8th receipe with salmon, cream and tomato sauce, capers and tagliatellis. But it would take a lot more time than the other meals. Delicious anyway.

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