I've held a lot of roles and titles over the course of my 21-year-old life so far.  Chef hasn't been one of them.  And at this rate, it never will be.  Let's just say I'm glad I have a roommate that works as a cook.

Enter:  Bag o' Chicken.  Ten boneless, skinless chicken breasts, easily skillet fryable.  Or so I thought.

Two chicken breasts and one skillet later, I decide to jack up the temp on the range eye.  The hotter it is, the faster it cooks, right?  Well, yeah...sorta.  The outside cooked really fast.  The inside?  Not so much.  After about 20 minutes of cooking, it was still quite frozen inside.

"Terryyyyyyyyyyyyyyyyyy!  My chicken ain't cooking!"

Terry ambles into the kitchen and immediately starts setting shit straight.

"First of all, the eye is up too damn high.  You'll have a done outside, and a frozen inside."

He turns the heat down to low.  Another 20 minutes later, I go into the kitchen to check on my dinner.  It's still quite frozen inside.

20 minutes later...

"Terryyyyyyy!  Is it done yet?!?!"
"Cut it open and check the inside."

I cut it open, and in doing so, realized that my chicken was now dryer than an Egyptian summer.  Fortunately, though, it was done.  To rectify the dryness, I just drenched the breasts in hot sauce.  It didn't exactly work, but it was still kinda delicious.

Because of all this, I'm scared to even try cooking spaghetti.  This is guaranteed to be ugly, folks.