[IM with H4X310110 and TASTY_TREAT]

[sarcovyn]

These messages are private between you and [TASTY_TREAT].
MessiRoom Staff will NEVER ask for your login details or personal information!

---

[H4X310110]: I APOLOGIZE for the unusual USERNAME...
[H4X310110]: I must be DIFFICULT to FIND but EASY to IDENTIFY...
[H4X310110]: You said you are offering KNIFE SHARPENING LESSONS in exchange for learning to COOK PERFECT FLESH?

[skinstealer]

[TASTY_TREAT]: hi!
[TASTY_TREAT]: anonymity online is important, so i get it
[TASTY_TREAT]: i know a lot about using cooking utensils and taking care of them, so i'd love to trade information. i do have some experience with meats, but it's mostly fish. 
[TASTY_TREAT]: i really want to learn about different meat cuts and the different types out there!

[sarcovyn]

[H4X310110]: I APOLOGIZE, I have SOMETHING to deal with momentarily... this will only take a MINUTE...

[skinstealer]

[TASTY_TREAT]: take your time!

[sarcovyn]

[H4X310110]: I am BACK.
[H4X310110]: I can TEACH you wabout MEAT CUTS but it will be a LONG EXPLANATION.
[H4X310110]: But to start most STEAKS come from ANIMALS that can have BONES in them. They are HARDER bones than the ones in FISH I think.
> UM.
(they backspace that)
[H4X310110]: How do you get a good KNIFE SHARPENER?
[H4X310110]: I have a METAL ROD but it is not usually EFFECTIVE.

[skinstealer]

[TASTY_TREAT]: you need a proper stone for it- stones can come in either "water stones" or "oil stones", which depends on what you put on it to float the dust from the knife off. water for water stones, oil for oil stones.
[TASTY_TREAT]: some stones come oily, so you have to be careful- if there's oil on it, water's not going to work as well

[sarcovyn]

[H4X310110]: Stones?
[H4X310110]: Are they CHEAP? Or would PICKING one off the GROUND work?

[skinstealer]

[TASTY_TREAT]: you can pick up a nice stone for a cash or two if you go to the right place!
[TASTY_TREAT]: i don't recommend picking one up off the ground, no

[sarcovyn]

[H4X310110]: Very Interesting...
[H4X310110]: What about different TYPES of KNIVES?
[H4X310110]: I have a KNIFE with SPIKES ON THE BLADE* and it has been getting quite DULL.
[H4X310110]: Is it a BAD IDEA to sharpen it? Will accidentally REMOVING the SPIKES make it WORSE at CUTTING?
 

---

*((it's a bread knife))

[skinstealer]

[TASTY_TREAT]: ...how did you dull a bread knife?

[sarcovyn]

[H4X310110]: A WHAT knife?
> How do you KNOW it's
> I don't even EAT b
> I used it for CUTTING EVERYTHING...
> ...
(backspace backspace backspace)
[H4X310110]: It's a very SHARP and POINTY looking KNIFE...
[H4X310110]: I did not KNOW there were KNIVES for BREAD.
[H4X310110]: The more you know...
[H4X310110]: I have used it to cut MEAT and the hard RINDS of CHEESE...
[H4X310110]: to go with the MEAT.
[H4X310110]: The CHEESE I mean not the RIND.
[H4X310110]: ...
[H4X310110]: Do you THINK it can still CUT BREAD?

[skinstealer]

[TASTY_TREAT]: you should probably be using different knives for meat and cheese!
[TASTY_TREAT]: there are dedicated butcher's knives out there, you can find them online or at stores meant for TCP cooking- they're a little hard to find, but being able to see the different sizes in store is important to accommodate for your typing.
[TASTY_TREAT]: for cheese, a chef's knife will do, but there's also dedicated knives for that too.
[TASTY_TREAT]: as for whether it can still cut bread...i'm not sure. 
[TASTY_TREAT]: but, you can get a round sharpener and sharpen each serration individually.

[sarcovyn]

[H4X310110]: I suppose that would be a GOOD USE of my METAL SHARPENING ROD...
[H4X310110]: ...What is the METHOD for SHARPENING like? For the SPIKE-LESS KNIVES.

((FEEL FREE TO BE VAGUE I AM PUTTING A LOT OF PRESSURE ON YOU LOL))

[skinstealer]

[TASTY_TREAT]: first you want to wet your stone...
[TASTY TREAT]: use one hand on the handle and the other to put pressure on the blade when you pull the knife back, watch your hands and always make sure to sharpen with the edge away from you. 
[TASTY_TREAT]: it'll take a bit, but you'll get a nice sharp edge with enough practice and effort!

[sarcovyn]

[H4X310110]: Very Interesting.
[H4X310110]: Do you have a DIAGRAM of this?
[H4X310110]: I am a VISUAL LEARNER...

[sarcovyn]

[H4X310110]: You can DRAW it yourself if you LIKE...

[skinstealer]

[TASTY_TREAT] sent knifediagram.png



[TASTY_TREAT]: how's this?

[sarcovyn]

[H4X310110]: Yes... very USEFUL...
>I will get STARTED right now.
[H4X310110]: Please give me another MINUTE.
...
(it's a good thing Hazard doesn't hear Axel making metal shriek in thons own home.)
...
[H4X310110]: Okay.
[H4X310110]: I suppose I shall TELL you more about STEAK...
[H4X310110]: Where were we?

[skinstealer]

[TASTY_TREAT]: i don't know a whole lot about cuts of meat or special preparation for meat aside from fish!
[TASTY_TREAT]: so anything there is good ^_^

[sarcovyn]

[H4X310110]: FIRST of all, have you ever TASTED a STEAK before?

[skinstealer]

[TASTY_TREAT]: yes, many times!

[sarcovyn]

[H4X310110]: Yes...
[H4X310110]: You PROBABLY know this... but unlike FISH... a cut of STEAK needs to be cooked...
[H4X310110]: But unlike OTHER MEATS... it does not have to be COOKED ALL THE WAY...
[H4X310110]: I don't know what HAPPENS if you eat it RAW... but Beware...
[H4X310110]: Unless it's CUT very SMALL... then you DO have to COOK it FULLY...

[skinstealer]

[TASTY_TREAT]: got it, got it...
[TASTY_TREAT]: what about seasoning?

[sarcovyn]

[H4X310110]: SALT and PEPPER of course... MORE than you think you need...
[H4X310110]: BROWN SUGAR... some people say there is a RIGHT AMOUNT but I add MORE because I like my MEATS SWEETER...
[H4X310110]: Know your local GARLIC TYPES... I hear if you PRAY a THOUSAND TIMES to meet a GARLIC TYPE you are likely to see one...
[H4X310110]: Actually you are a CHEF so you PROBABLY know where to find GARLIC.
[H4X310110]: You can add a SAUCE of your liking... sometimes when I CRAVE SWEETS but cannot FIND any I will put HONEY on my STEAK so it's like a CANDIED STEAK...
[H4X310110]: Very Delicious.
[H4X310110]: There is a PLANT here with YELLOW seeds that taste VERY good when GROUND INTO POWDER... But I do not know WHERE I am or WHAT the PLANT is. It has RED FLOWERS, Just as RED as the STEAK.

[skinstealer]

[TASTY_TREAT]: ohh, i love making sauces and marinades...i should definitely experiment with that!
[TASTY_TREAT]: i don't know any garlic types nearby, but i should talk more to the food types in my neighborhood in general...
[TASTY_TREAT]: i can look up the plant later!
[TASTY_TREAT]: but...
[TASTY_TREAT]: are you okay? not knowing where you are sounds pretty confusing and scary...

[sarcovyn]

[H4X310110]: I am not AFRAID at all.
[H4X310110]: OTHERS have more REASON to be AFRAID of ME...
[H4X310110]: They would TREMBLE if they KNEW what I do in my SPARE TIME...
[H4X310110]: I do not need to go OUTSIDE very much so there is LITTLE for me to FEAR.

[skinstealer]

[TASTY_TREATS]: i mean yeah, butchering meat and stuff isn't for the faint of heart!
[TASTY_TREATS]: but staying inside all the time isn't super good for you, it's important to get out and experience the world for yourself
[TASTY_TREATS]: that's what i learned in my time "growing up" at a facility, personally

[sarcovyn]

[H4X310110]: What FACILITY did you GROW UP in?
[H4X310110]: ...That MIGHT be too much PERSONAL INFORMATION for a PUBLIC FORUM...
[H4X310110]: When it comes to STEAK CUTS the SOFTER and by extension TASTIER ones come from MUSCLES used less often...
[H4X310110]: You must LEARN the DAILY ROUTINE of the VICTIM...
[H4X310110]: I will UPLOAD an IMAGE. Hold on.

[skinstealer]

[TASTY_TREATS]: oh, so like, animals that aren't as active?
[TASTY_TREATS]: or just picking out areas that aren't used as much?
[TASTY_TREATS]: i had no idea the process was this involved!
[TASTY_TREATS]: and as for the facility, i'm actually very open about it- i grew up in the TCPdex research facility in hoopla!
[TASTY_TREATS]: i spawned there as part of a special program, and participated voluntarily in a lot of testing in exchange for housing...
[TASTY_TREATS]: and eventually i got an outside housing opportunity to where i'm at now!
[TASTY_TREATS]: i'm rambling your earnubs off though, haha

[sarcovyn]

[H4X310110] sent hdusfiuajkdhjas.png

[H4X310110]: Yesss... E.G. you PROBABLY do not FLEX your BACK...
[H4X310110]: Many BEEF animals do not FLEX their back EITHER.
[H4X310110]: But they do USE their SHOULDERS so the GOOD STEAK comes from LOWER.
[H4X310110]: Also the FRONT of the BEEF ANIMAL usually has BONES inside it... they are DIFFICULT to CUT.

[skinstealer]

[TASTY_TREAT]: i don't know how much butchering i'll actually be doing considering my size, but this is really good information!
[TASTY_TREAT]: i should be able to use this to pick stuff at the market better, provided there's food type product based on specific cuts over just generic meat types...

[sarcovyn]

[H4X310110]: You can ASK for it... they can get pretty PRECISE with the DICE...
[H4X310110]: DICING*
[H4X310110]: You can get a TINY CAT PERSON SERVING-SIZED T-BONE from the REAL ANIMAL...
[H4X310110]: I have not LOOKED into MEAT TYPINGS for it. Maybe I should.
[H4X310110]: However again it depends on the ANIMAL'S LIFESTYLE... Like if the BEEF ANIMAL has WINGS or SPIKES on their BACK then they will probably use those BACK MUSCLES more.
[H4X310110]: I do not buy MEAT from those.
[H4X310110]: But if you do you might look for a LOWER CUT...
[H4X310110]: Like LOWER down the BACK.
[H4X310110]: Or LOWER vertically. Like if the ANIMAL was STANDING.
[H4X310110]: Hold on.
[H4X310110] sent hdusfiuajkdhjas (2).png

[skinstealer]

[TASTY_TREAT]: true re: the TCP sized cuts, but most TCPs can't eat those! only if it's a food type...
[TASTY_TREAT]: i do do novelty dishes for complex clients though...so good point!
[TASTY_TREAT]: i didn't think about wings! that's really good to know!

[sarcovyn]

[H4X310110]: When you COOK it, you must not COOK it all the way. Or you will have an IMPERFECT STEAK... maybe one of the WORST STEAKS you'll ever EAT in your LIFE.
[H4X310110]: many ERR on the side of HALFWAY COOKED OR LESS. It will be almost as RED as RAW on the inside.

[over-exaggerated immoral animal treatment in a "i'm trying to sound like a serial killer" way]

Show ContentSpoiler:

[H4X310110]: If I COULD I would EAT MEAT while it still SCREAMING for MERCY...
[H4X310110]: But the BEST you'll get is likely "TEEMING WITH JUICES". It's still VERY delicious.
[H4X310110]: Especially if you OBTAIN one of the BACKER CUTS... Then it is MORE TENDER.

[skinstealer]

[TASTY_TREAT]: well, i for one am glad you cant- you probably wouldn't enjoy it in the end!
[TASTY_TREAT]: i've gone fishing for...well, it's weird to explain, it was something the research facility hooked me up with.
[TASTY_TREAT]: basically real fish, but tiny, and you could eat them like complexes do...but that part, where you have to take a life, that never sat well with me.
[TASTY_TREAT]: it's just a part of the process, but i don't think you'd enjoy it as much as you might assume!

[sarcovyn]

[H4X310110]: I think you may be SURPRISED... Heheheheh...
[H4X310110]: ...Was there ANYTHING ELSE about FLESH CONSUMPTION you wanted to KNOW?

[skinstealer]

[TASTY_TREAT]: i think that just about covers it...
[TASTY_TREAT]: but you're welcome to message me any time about more tips and tricks!
[TASTY_TREAT]: it's been really fun talking, and i'm always down to make new friends ^_^