Some basic Do-s and Don't-s

I thought it would be a good idea to share some of the cooking know-how that I have acquired over 45+ years of cooking for myself and others. A lot of it I learned from Mom, who was a great cook; a lot I got from failing miserably (I still remember a braised short-ribs dinner that went to the dog while I ate an omelet); and some of it I learned from generous people on the Internet.

I like spicy and hot food; if a recipe I post looks to be hot, then it probably is, so cut back on the pepper or whatever when you cook it. I will only post recipes I have tried and like; you may not agree. In that case, don't cook it again. I welcome comments toward improvement. Here are a few basic dos and don'ts that may be helpful:
read the Essential Gear and Versatility, flexibility & frugality pages (below)

Don't use the highest heat setting on the stove or the oven; it seems OK when heating up a pan, but it's also a great way to ruin an expensive pan or your whole meal. With the exception of stir-fried meals or boiling water for pasta, use low to moderate heat.

Do check your fridge. It should be about 33-35 degrees all over. If it is warmer than that, you will get sick - maybe seriously so.

Do keep everything reasonably clean. You don't have to be anal about it, but keep utensils clean. Be especially careful around already-cooked and foods to be served raw. About the two above, I have never been sick from food at home - restaurants; yes - home; never.

Do keep the sink emptied of dirty dishes - it's a valuable cooking space/tool.

Do have fun and save a ton of money.