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. Lol leave it to modern Americans to glamorize grilled cheese sandwiches.

      1. Hah, laugh all you want….it’s damn good.

         1. Grilled sandwiches with ham, feta, yellow cheese, tomato paste and a bit of chili. Yummo

   2. 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. You’re right about cooking with olive oil but coconut oil handles higher heat pretty well.

      2. 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.

         1. Yes. Starting to agree with that based on observations over time towards my own intake.

      3. 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.

   3. 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. Ham and cheese thing looks good.

3. 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. Some sneaky ones have taken my leftovers the next day after I banged them. Not even mad

         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. That’s pretty much anywhere in the US remotely near a major city .

      2. “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.

      3. You need to ask out classier women. Or move.

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

         2. … https://uploads.disquscdn.com/images/18fecc50def2e502083bc22c403d65467f01cc96becc5eb8280ca7e69e5a25d5.jpg

         3. 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

   4. Cook for yourself. She can take it or leave it.

4. Argentinan salad looks great. I can subtract the bananas and it will work well with a keto diet.

   1. I’m from Argentina, and I have never seen that salad.

      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

         2. Duely noted

5. How can those dishes be spiced up with the help of Kratom?

   1. Ever use Shake and Bake? Same idea, sort of.

      1. Why does your name terrify me so much?

         1. Did you have a bad experience with badgers as a child?

         2. I read that they like to eat your knackers.

         3. They don’t fight fair, that’s for certain.

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

      1. Haha…

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

   1. In there lies the secret of marketing.

      1. Could not say it better myself

   2. Omelette du fromage

7. 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.

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

   1. Nothing like fresh kill.

   2. The mystical musk of residual gunpowder, blood, charcoal, and gun oil (because of course you cleaned your gun while the coals were firing up)

9. 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.

10. I’m definitely trying the Jajecniza dish this weekend for breakfast.

    1. Make her do the coffee while you are at it.

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

12. 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.

13. 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. Agreed. One of my old standbys when I don’t need to be fancy.

    2. 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

    3. 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.

14. 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. I tend to use rice flour if I want a roux. Good recommendation, though – King Arthur is one of the better GF flours.

          2. 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.

       2. Burning the roux is the best way to get one swearing like a trooper in the kitchen

15. It’s her job to cook

    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!

    2. Yes but its your job to chef. Think about it.

16. 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.

17. 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. 🙂

    1. Hon hon hon le sloots

18. 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.

19. Ive never even seen pepper on an argentine table.

20. I like this article ! Yumm, yumm, motherfuckers !

21. 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. Fatties are happy with takeout.

    2. 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! 🙂

22. 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. LOL… I’ve seen the same in Shoreditch…

          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

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

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

    1. Stick to your diet of pot noodle and spare catfood and walk on.

25. 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.

       1. Sounds like a win-win to me 😉

26. 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.

    2. Solid advice. The only issue is that I have no grill available at the moment.

27. Any kosher options?

28. 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.

29. 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

30. 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.

31. 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

32. last one is kind of lame.. egg on a piece of toast? what the hell for.

    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.

    2. The greatest mistake in cooking is to think that it has to be complicated to be good.

33. I wonder how Kraft macaroni and cheese with Miller genuine draft will go over.

34. 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.

35. Tinned mushrooms and boiled eggs with toast? Let me just whip off my knickers for you…..

    1. I don’t cook for harridans

       1. Why am I a harridan? You don’t know me, so what evidence led you to this conclusion?

          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. But that still doesn’t explain why you consider me a harridan.

          3. 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.

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

          5. Jog on, time-waster

          6. 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.

          7. 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.

          8. 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.

          9. You have confirmed our suspicions move along

          10. 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.

          11. 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.

          12. You speak too much for your own good. No wonder Chris never called you back.

          13. 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.

          14. When you resort to name calling, you lose the argument.

          15. 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…..

36. 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.

37. 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.

    1. I always ask on the first date if she can cook. If she says she does not, I make this face:

38. 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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