I have a reputation for being an atrocious cook. No one wants me to cook for them (I've had outright refusals), and my 'meals' have been the butt of jokes. Having had so many kitchen disasters I fear trying anything new or complicated. I try my best to follow a recipe, but things often start to derail and I don't know what I've done wrong. I have zero intuition then I can get into a spiral where things turn from bad to inedible.

Much I can attribute to how I grew up around food. The parent with the cooking duties didn't like to cook and didn't get to grips with it, but I didn't know any better. For most of my life, the dinner meal fit the same template: over-cooked (but not charred or burnt) plain meat, a carbohydrate (usually a root vegetable plain or mashed, but without any other ingredients), and over-boiled vegetables (soggy and tasteless). Table salt, pepper, and commercial tomato sauce were available for seasoning on plate - nothing was ever seasoned prior to being plated. We had no gravy, mayo/aoli, marinades, chutneys, dressings or the like, except for the Christmas day meal. Fresh herbs and whole spices did not exist in this reality, but some packet ground herbs and spices were kept and only to be used for the Christmas Day meal.

Needless to say, leaving home has been a bit of a revelation for me. I love flavorful food, and eating herbs and spices every day, but I struggle with cooking and don't have much confidence. I would like to learn how to cook, with an emphasis on health and nutrition. I know plenty about those topics, the problem is with the execution! I need to go back to the basics - learn techniques, experiment and fail, but still somehow improve over time. My primary motivation is to do this for myself, but it would be nice to one day be able to offer to cook for someone! I'm not very ambitious, I'd be happy with just doing a few things very competently and am patient and ready to work on this for the next few years.

I've hunted around on this site and found a discussion about the 'Salt, Fat, Acid, Heat' book/series, which I'm currently reading/watching and have learned a lot so far. I also found an old thread about culinary theory, but I think that's a bit over my head! (https://tild.es/6pc).

So, Tildes, has anyone taught themselves successfully as an adult? Any advice on how to start or any resources you can point me in the direction of? Ideally, I'd like to learn about the 'why' as well as the 'how', because I am just so clueless! Also, are there any food channels/blogs etc. that you follow that have an emphasis on healthy and fresh food? Very open to all cuisines. Thanks all!

Recently I've been reading about the benefits of doing an extended water fast. There are apparently benefits when it comes to entering autophagy for cell repair, as well as increases in stem cell production in the a couple of parts of the body. I believe there is also some data to suggest that it increases sensitivity to insulin and does some lasting things to ghrelin and leptin levels. Many people also report clearer thinking, feelings of euphoria, and increased levels of focus after the first day of fasting.

After reading these benefits I decided to try a 72 hour water fast. Unfortunately, I did not feel almost any of the acute effects that were described in most all places that fasting is discussed. For both of the nights that I was fasted I woke up slowly and felt lethargic for a couple hours after waking. I had fairly severe brain fog throughout most of the second and third days. I was drinking electrolyte water, as is suggested (trying to hit 3g sudium/potassium and taking 250mg magnesium supplement/day), but when I drank that at a rate where I would be able to get all of the electrolytes in throughout the day I would have GI distress. I was only able to stomach about 1-2g of sodium/potassium per day

There were times where I felt the focus/energy that was described by other posters online, but it always came with an asterisk. I felt as though I was slightly detached from myself? Almost as through I was sitting inside my own mind/body and driving it as a third party. I will say that after the 18 hour mark I only felt hungry a couple of times. I did have a lot of thoughts about food, but those came from being very introspective about the fact that I was fasting more than anything else.

I want to believe that I did something wrong and thats the reason that I was not able to get the experience that it seems most others do; I would be willing to give it a second shot, but I want to try and figure out what could be improved.

Has anyone else here tried a 3+ day extended fast? What were your experiences?

Yes, I’m totally serious.

If you find a recipe online that includes beans in the ingredients list, chances are that it calls for canned beans. And I honestly don’t know why. Canned beans are terrible.

To be specific I am not talking about flavored beans. Beans in tomato sauce or a sugary sauce for baked or barbecue beans tend to be OK. It’s the unflavored ones that bother me.

I could only wish that a lack of flavor was the only problem with canned beans, but in addition to that they also tend to have a sharp metallic taste. I don’t even know how that can happen. Canned tomatoes don’t taste that bad. Are they just not cleaning the cans before they put the beans in them?

We are living in an age where it’s surprisingly common for people to have access to pressure cookers which can cook dry beans en masse within an hour’s time. And the result will be properly nutty, buttery, and creamy like they are supposed to taste.

I get that canned beans are always going to be more convenient, but they taste so much worse that I honestly don’t think the resulting dish should be called the same thing.

Am I the only one who feels this way?