I pick mushrooms (we have meadows with cows and horses here in Belgium and therefore also 'champignons de paris'). I dry them in a special oven in the basement (it can also be done in the normal oven in the kitchen but then your house smells like mushroom for 3 days). Dry them at 55°C for ten hours and put them in the freezer. If you want to use them put them for 2 hours in water. A whole year free mushrooms with a better taste than the bought ones.

I hope the top ramen inclusion was a gag. Literally don't need that kind of advice. I'm going to keep pressing my burgers too. It makes them leaner. In fact, I'm just going to keep cooking how I damn well please.

#2 I've learned to clean as I go. Good advice.
#6 Grocery store chills some vegetables but not others, I do what they do.
#9 Mix sauces similar to mixing paint; alternate top to bottom and outside edge inward.
#12 An accurate meat thermometer is a crucial tool. Learned my lesson after I overcooked a good piece of meat.