Matt Price

Little simple things like that, like just making sure you have the right tools for the job.

A sharp knife.

I love that.

A lot of people, when I go to friends' houses and they ask me to cook something, their knives are terrible.

That's great.

Like I said, I think that turns a not-so-great cook into at least an adequate cook.

You're more likely to cut yourself with a dull knife because it'll slip, because it's not capable of cutting through the thing you're trying to cut and it slips and cuts you.

Because what's the chief complaint about food?

It's dry or it's this or that.

Yeah.

Because you overcooked it.

But if you had a thermometer, problem solved.

Does it work on a grill and smoker?

That's 90% of how people get cut.

So a sharp knife, it's kind of counterintuitive, but a sharp knife is you're less likely to cut yourself with a sharp knife because it's doing what you're intending it to do.

So I would say for thermometer, a sharp knife, a good quality cutting board,

preferably something that if you could get two cutting boards if you can afford it have one for your proteins and one for your non-proteins that way that you don't risk the cross-contamination um that's you really don't need much else other than the simple bakeware and skillets if you can get a nice non-stick skillet and then one either stainless steel cast iron or a hybrid pan okay that's all you really need okay all right that and some heat

You gotta have the right tools for the job.

So not that you need to go invest in $1,000 worth of cookware and stuff, but something like a digital food thermometer that's $12 that'll last you for years.

Little simple things like that, like just making sure you have the right tools for the job.