General Adulthood, Planning for the Future: Business, College, Budgeting, Investments, etc! $$$ - General

[QUOTE=GamerChick;50391003]For people who need advice on food, invest some decent bucks (or really search thrift stores but they are hard to find) for a big lodge cast iron pan with a lid. With that and a dollar store bottle of cooking oil or leftover bacon grease, you can pretty much make anything. Breakfast, lunch, dinner, meat, pasta, cornbread, veggies, pretty much whatever. You basically won't need any other pan once you know how to cook with one. Cleaning them is super easy too. Just avoid harsh soap. The big ones are really heavy though so you do have to be safe while cooking. A dutch oven or other huge pot for your stovetop is also a good choice so you can make soups or whatever from cheap healthy ingredients like beans, veggies, and chicken for later. You can get rubbermaid containers for like 50 cents at the dollar or thrift stores that are great for organizing and freezing leftovers. Also stock up on cheap herbs and spices because usually healthy food is bland, haha. Usually if you have a mexican mart or an ethnic food section you can get decent sized baggies of most things for less than a buck (whereas name brand spices get expensive). Also now that I'm on a roll if you have a Target store nearby that has a grocery section they usually have a clearance rack for food in the back. Most regular grocery stores have a discount section or manager's specials too. Sometimes you can find really good deals. Once me and my bf found a thing of 40 dollar rum for like 18 bucks because it had a big dent in its container. But some things aren't that well discounted though so make sure you compare them before you buy.[/QUOTE] Actually, you aren't supposed to wash cast iron (which I will refer to as black iron from henceforth) in water often at all, and NEVER with dish soap. Black iron, while initially rough, builds a non-stick surface by building up coats of oil while cooking. the oil fills in the valleys in the surface, creating a super slick surface (the oil actually chemically changes and bonds to the iron). Dish soap is designed to remove oil easily, and when you use it on black iron, you remove what gives it that natural non-stick coating. Usually, wiping it out with a paper towel is good enough. Also, if you do end up washing it in water, dry it off with a towel as much as you can, then put the pot/pan AND the lid on separate burners on the stove and heat them up to really dry out the pores in the iron. Then use a paper towel to coat every inch of it in fresh oil so that the moisture doesn't get into the iron and rust it. Cooking with black iron cookware is part of my heritage. I've been cooking everything from jambalayas to stews in black iron since my pre-teens. I love cooking with it, and couldn't imagine cooking without it.

Is there anyone here that can speak about the quality of YouNeedABudget? I've heard good things about it, and I'm eyeing it for myself. I'm most likely going to pick it up, but I'd like to know what anyone else has to say about it, before I do.

[QUOTE=Silence I Kill You;50391438]Actually, you aren't supposed to wash cast iron (which I will refer to as black iron from henceforth) in water often at all, and NEVER with dish soap. Black iron, while initially rough, builds a non-stick surface by building up coats of oil while cooking. the oil fills in the valleys in the surface, creating a super slick surface (the oil actually chemically changes and bonds to the iron). Dish soap is designed to remove oil easily, and when you use it on black iron, you remove what gives it that natural non-stick coating. Usually, wiping it out with a paper towel is good enough. Also, if you do end up washing it in water, dry it off with a towel as much as you can, then put the pot/pan AND the lid on separate burners on the stove and heat them up to really dry out the pores in the iron. Then use a paper towel to coat every inch of it in fresh oil so that the moisture doesn't get into the iron and rust it. Cooking with black iron cookware is part of my heritage. I've been cooking everything from jambalayas to stews in black iron since my pre-teens. I love cooking with it, and couldn't imagine cooking without it.[/QUOTE] so that's why my mom has been complaining about her new cast iron pans. Informative and helpful, I think I'll look into investing into one of my own in the next little while.

How much trouble will I be getting into for PhD programs? I'm wondering what kind of GPA I'm going to need, I'm looking to get a doctorate in History. I'm still like a freshman though lol I shouldn't worry about this shit but still

I believe PhD programs require a 3.5 GPA minimum.

[QUOTE=HumanAbyss;50391693]so that's why my mom has been complaining about her new cast iron pans. Informative and helpful, I think I'll look into investing into one of my own in the next little while.[/QUOTE] I love cooking with cast iron for 2 main reasons: Heat distribution and Heat retention. A lot of my favorite dishes start with either and onion gravy or starts with a brown or dark brown roux. A roux is a thick base for stews and such made by browning flour in oil. Cook it at too high of a heat and you'll fry the flower instead of browning it, too low and you won't brown it at all. It's also imperative that you NEVER let even a little bit of it burn, because that burnt flavor will be carried out to the final dish and ruin it. Because of that, it tends to be much more difficult to cook in a thinner pot because the hot spot in the middle will burn and stick quicker, where as cast iron distributes the heat more evenly, resulting in no hot spots and more even cooking. It also retains heat, meaning the dish will cool much slower when done cooking and covered. I've just really always been in love with the way it handles heat. Try and find old american made cast iron cookware. Back when cast iron cookware was made in America, they used to put them on a mill that would mill the bottom cooking surface smooth, meaning it was quicker to get that non-stick coating. Newer cast iron cookware, especially those made overseas, are left rough, which will take longer to build up that non-stick coat. However, if you do get one with a rough cooking surface, fret not. Use a flat edged stainless steel spatula when cooking with it to better grind down the peaks and fill the valleys in the rough texture. Also, frying foods in them, even though not the healthiest way of cooking food, will help build up that non-stick surface quicker. WARNING: NEVER USE SOFT MATERIAL UTENSILS (PLASTIC) WITH CAST IRON! The bottom will shave off the plastic into whatever you're cooking. The only soft material utensil I would ever use would be a good Olive Wood spatula or spoon once you have that non-stick coating built up on the bottom. Also, don't use it to cook acidic (like tomato based) dishes. The acidity will eat away at the non-stick coating you're trying to maintain. Every once in a while isn't bad, but not too too often. And since we're on cooking, I have a few tips myself. I NEVER add salt to a main dish. I have 3 different dry "seasonings" that I use: Tony Chachere's, Magic Swamp Dust, and Season All. Tony Chachere's is what I grab when I want more "pick" or "spice". It adds spice to the front of the mouth that WILL give that burn if you put too much. Magic Swamp Dust is what I grab when I want more "flavor". It's got more of a garlic and spice taste to it, which doesn't pick or burn, but can be overpowering if you use too much. Season All is a seasoned salt, which I use when I want a more milder spice. All of these seasonings contain salt (the blend of Magic Swamp Dust that I love actually has MSG instead of salt), although some more than others. If you're using blended spices like I am, you should never really have to add salt. The only time I grab the salt shaker is to add a little salt to the water when I'm cooking my rice. And NEVER keep seasonings in a cabinet above an area that may get steam (right above the stove, where your coffee maker is, where you put your rice pot, etc....) because the steam will go up into the cabinet and cause your seasonings to clump.

So on the topic of cooking does anyone know of any good egg recipes or recipes that use eggs? My cousin has chickens so I asked my dad for a dozen but instead he got me two dozen and I'd rather not let them go bad.

[QUOTE=Anderan;50394626]So on the topic of cooking does anyone know of any good egg recipes or recipes that use eggs? My cousin has chickens so I asked my dad for a dozen but instead he got me two dozen and I'd rather not let them go bad.[/QUOTE] Follow the path of the students: Eggs and noodles.

[QUOTE=Anderan;50394626]So on the topic of cooking does anyone know of any good egg recipes or recipes that use eggs? My cousin has chickens so I asked my dad for a dozen but instead he got me two dozen and I'd rather not let them go bad.[/QUOTE] why not try a spanish potato omelette? all you need is some potato and onions, sauteed until soft and passed through a sieve. Then beat in an egg or two with plenty of salt and pepper, or any other seasoning you like. Tip it into a pan and cook on moderate heat until just set.

[QUOTE=Zonesylvania;50394867]why not try a spanish potato omelette? all you need is some potato and onions, sauteed until soft and passed through a sieve. Then beat in an egg or two with plenty of salt and pepper, or any other seasoning you like. Tip it into a pan and cook on moderate heat until just set.[/QUOTE] I'll give it a look, omelets in general might not be a bad idea.

[QUOTE=Anderan;50394877]I'll give it a look, omelets in general might not be a bad idea.[/QUOTE] Also, if you like Indian food. [media]https://www.youtube.com/watch?v=atv4UKxIUwQ[/media]

[QUOTE=Melkor;50394928]Also, if you like Indian food. [media]https://www.youtube.com/watch?v=atv4UKxIUwQ[/media][/QUOTE] I've honestly never had Indian food.

[QUOTE=Anderan;50394948]I've honestly never had Indian food.[/QUOTE] You poor deprived person. If you've never had it before, I would suggest trying it at a quality Indian restaurant first. Most of the recipes you find online are bastardized versions (with the video I posted being a notable exception), because real Indian food takes more time and skill to make than most home cooks are willing to invest.

Well, I finally pulled the trigger. I have a meeting on Tuesday with a broker operating out of my desired market to arrange working out of her office. We'll discuss training options, commission splits, marketing resources, etc. Immediately after, I'll begin classes, and within 3-6 months I'll have quit my job as a computer technician and started work as a full time licensed realtor. I'm quite nervous! I've been preparing for this day for nine solid months, and I still have a million questions, but if I keep pushing back my deadlines, I may never actually commit. My biggest worry is simply having enough money set aside to pay for my marketing materials and survive the first several month, wherein my income will effectively be zero. I am only JUST at my minimum financial goal, but time is running out with my current company as is. It's now or never!

[QUOTE=Big Dumb American;50396583]Well, I finally pulled the trigger. I have a meeting on Tuesday with a broker operating out of my desired market to work out of her office. We'll discuss training options, commission splits, marketing resources, etc. Immediately after, I'll begin classes, and within 3-6 months I'll have quit my job as a computer technician and started work as a full time licensed realtor. I'm quite nervous! I've been preparing for this day for nine solid months, and I still have a million questions, but if I keep pushing back my deadlines, I may never actually commit. My biggest worry is simply having enough money set aside to pay for my marketing materials and survive the first several month, wherein my income will effectively be zero. I am only JUST at my minimum financial goal, but time is running out with my current company as is. It's now or never![/QUOTE] Real estate can be a hard game. Best of luck.

[QUOTE=HumanAbyss;50396835]Real estate can be a hard game. Best of luck.[/QUOTE] It definitely can, but I've done everything I can to ready myself for it. I've read so many books that I could probably write one, I've saved six months of survival expenses in a reserve account in case of a slow start, I've put together a number of different marketing strategies for the various geographic "farm" areas I may ultimately choose to focus on, and I've begun networking with local professionals well in advance. I have 4-6 months to continue studying, building my reserve account, refining my marketing plans, and deepening my professional database, too. The first time I tried to jump off the high dive at the local rec center, my dad told me to jump on "three," and counted me down in order to try and help me work up the nerve. "One... Two... THREE! ... Three... Three. [I]Three.[/I]" It can't be like that this time, haha. If I don't jump now, I'm liable to keep "preparing" forever. I've got to accept that I've done everything that I reasonably can to ensure my success and actually commit. I'd never be able to forgive myself if I let my fear keep me from stepping off the platform on something this important.

Well I had my interview today. I was well prepared, answered their questions well and hopefully accurately, and I had plenty of questions for them which I think most interviewers like! So... We'll see in about a week if I'm gonna get my first full time job or not!

[QUOTE=Pascall;50398394]Well I had my interview today. I was well prepared, answered their questions well and hopefully accurately, and I had plenty of questions for them which I think most interviewers like! So... We'll see in about a week if I'm gonna get my first full time job or not![/QUOTE] Who did you interview with?

A local school district for a position in their Technology Support department at my old high school. It's ten times closer to my house than my current job, full time instead of part time, and it's essentially educating teachers on new technology for use in the classroom and being general support during the school year.

Good luck!

[QUOTE=Big Dumb American;50397388]It definitely can, but I've done everything I can to ready myself for it. I've read so many books that I could probably write one, I've saved six months of survival expenses in a reserve account in case of a slow start, I've put together a number of different marketing strategies for the various geographic "farm" areas I may ultimately choose to focus on, and I've begun networking with local professionals well in advance. I have 4-6 months to continue studying, building my reserve account, refining my marketing plans, and deepening my professional database, too. The first time I tried to jump off the high dive at the local rec center, my dad told me to jump on "three," and counted me down in order to try and help me work up the nerve. "One... Two... THREE! ... Three... Three. [I]Three.[/I]" It can't be like that this time, haha. If I don't jump now, I'm liable to keep "preparing" forever. I've got to accept that I've done everything that I reasonably can to ensure my success and actually commit. I'd never be able to forgive myself if I let my fear keep me from stepping off the platform on something this important.[/QUOTE] Holy shit, power to you dude. Seize the opportunity.

I got the job. :')

[QUOTE=Pascall;50398534]A local school district for a position in their Technology Support department at my old high school. It's ten times closer to my house than my current job, full time instead of part time, and it's essentially educating teachers on new technology for use in the classroom and being general support during the school year.[/QUOTE] I remember getting that job after graduating high school. The Technology Director was extremely impressed with my performance in class and offered a position in the Technology Department, probably like what you are going to do. She was my teacher in the Computer Maintenance class before she was promoted to Technology Director. I got my A+ certification during my sophomore year, interned in that class during my junior year, and got my Network+ my senior year. I also had the highest GPA in that class for 3 years.

[QUOTE=Pascall;50402779]I got the job. :')[/QUOTE] Congratulations! I'm super happy for you! Having this much extra money coming in is going to be a godsend.

[QUOTE=Anderan;50394626]So on the topic of cooking does anyone know of any good egg recipes or recipes that use eggs? My cousin has chickens so I asked my dad for a dozen but instead he got me two dozen and I'd rather not let them go bad.[/QUOTE] Fried diced potatoes with sliced up bacon strips and eggs scrambled in :sax:

So does anyone have any tips on how to get through an 8 hour work day? I suffer from depression at times and it leaves me exhausted so even part time work is hard for me but now with a full time job, I'm looking for ways to mitigate the tiredness ahead of time so I'm not outright suffering... I'm assuming I'll be able to sleep better at night though if I'm working all day. Insomnia is kind of a big thing with me.

^Need to know this aswell

[QUOTE=Pascall;50404650]So does anyone have any tips on how to get through an 8 hour work day? I suffer from depression at times and it leaves me exhausted so even part time work is hard for me but now with a full time job, I'm looking for ways to mitigate the tiredness ahead of time so I'm not outright suffering... I'm assuming I'll be able to sleep better at night though if I'm working all day. Insomnia is kind of a big thing with me.[/QUOTE] Find something that gives you a yay feeling, could be a bag of candy, dessert at lunch, something or other that works for you. I do not recommend this as it adds even more stress though it works for me. Fall in love with your boss, that's how I get through the day and then I get home. Which then just has me waiting to go back to work. On the flip side it drove me to become real and deal with my issues. Which is better than numbing myself with drugs among other things.

I'm not entirely sure if I'll get an office or not? (I really hope so). But if so, keeping some candy in my office sounds like it'll help haha. Also might help that my house is literally down the street so I can always go home for lunch and come back. Get a little breather away from the school.

[QUOTE=Pascall;50404650]So does anyone have any tips on how to get through an 8 hour work day? I suffer from depression at times and it leaves me exhausted so even part time work is hard for me but now with a full time job, I'm looking for ways to mitigate the tiredness ahead of time so I'm not outright suffering... I'm assuming I'll be able to sleep better at night though if I'm working all day. Insomnia is kind of a big thing with me.[/QUOTE] There's no magic secret to this. I suffer from some pretty major depression and the key is to really just get through it one minute at a time. And dealing with some really rude customers makes that pretty hard but it's just what you have to do. Put your head down, do your work, try and get absorbed in it when you can, try and find things you enjoy when you have time for them. Don't become too attached to your plans, or your routine as a routine can increase your depression(at least I find it does). Talk to your coworkers and establish simple relationships with them so you can feel more comfortable around them, how you do this is a personal thing for you to figure out, I'd hate to tell you to do what I do because it works for me, it might not work for you. When you get home, try and eat something, and try and do something for an hour to just get out of the headspace of work. If you have work you have to take home, do that first, and then take your personal time to yourself. Try and take some spontaneous actions from time to time, like go for a walk if you can, or go sit by some trees and just look at the forest, anything like that that helps you find your "centre" or whatever it is you want to call it.