Clam chowder, lasagna, or pasta with cheese sauce.

Kidney. It's the texture - spongy and it has a cupric taste on top of that.

I think everyone has something like this – a dish that is really simple, or highly processed, or made from a bunch of canned ingredients, or a bit trailer-park-esque; the opposite of haute cuisine. For lots of people it's something their moms or dads or grandparents cooked that has a sort of special, nostalgic place in their heart, and it's often a guilty pleasure - so what's yours?

Mine is either "seven layer dip" (refried beans, guacamole, sour cream, pico de gallo salsa, sour cream, cheddar cheese, green onion & black olives - but the olive and scallion are one layer, I guess?) which I associate with Christmas at my grandma's, or what I affectionately call "white trash stroganoff" which I associate with big family meals and potlucks -- it's basically pork chuck browned with onions and carrots, stewed for ages in a seasoned beef broth until it's tender, and then thickened with cream of mushroom soup, served with pasta.

1. For bread, try doing a quickbread first, like corn bread or Irish soda bread. They're a lot easier to do than traditional breads and taste pretty great.

2. For quick noodle dishes, here's two:
A) Cook your noodles until just before they're done. While they're cooking, take an egg or two and beat it with a fork, set that aside. Then in a frying pan, cook some thinly sliced bacon (optional, otherwise use some olive oil) until it's crispy and the fat's rendered out. Remove half the fat - you don't need it. Cook an onion in the fat, then add some garlic and pepper. Drain the noodles and pour this sauce over them, then stir the noodles while drizzling in the egg. The heat from the pasta will cook the egg, causing it to thicken the sauce without forming chunks of egg. Add some freshly grated parmesan/reggiano cheese and you're done. It's a good winter dish. If you're like me and like some greens alongside, they can be stirred in at the end too, chopped into fine ribbons; the heat will wilt them and they'll get coated in sauce.

B) Cook some noodles and set them aside. Make sure they're still a bit chewier than you'd like. In a frying pan, add a bit of oil and some garlic and ginger (around here you can buy garlic and ginger as a paste with no added salt or preservatives, it works great). To that, add a tablespoon of black bean sauce and some balsamic vinegar (the Chinese use a vinegar called Chankiang but it's often full of lead and other nasty shit and it's harder to find.) Let it reduce a bit to take away some of the acid's sharpness. Add some chili garlic sauce. Toss the noodles in and add some chopped leafy greens (cabbage works great, so does lettuce) and chopped scallions.  You can also add some sausage or a meat or tofu if you want - just cook them after you add the sauces and before you add the noodles, or use pre-cooked leftovers.

For an easy potato dish, I'd suggest just mashing them with some horseradish, garlic, and milk or chicken stock. You can make a nice pan gravy to go along with them (equal parts fat and flour, whisk on medium heat until uniform, keep stirring until a light brown, add pepper/seasonings, add broth while whisking hard, let cook 3-4m while stirring to thicken.)

You might also look into making "sauce mornay" - it's a cheese sauce, it's delicious on everything, and it's easy as hell to make. For healthier dishes, simple formula for you: small amount fat, ginger, garlic, a sauce (hoisin's sweet, chili bean is hot, garlic chili's tangy, the list goes on), an acid (wine vinegar, wine, citrus juice), cook veg and tofu in the sauce by reducing heat and covering the pan with a lid. Serve on top of a starch and you'll be golden.

The people I'm close to all know. My general rule is that I don't bring it up unless it's relevant to the conversation, but I don't lie about it - so if someone asks why/when I'll get a girlfriend, I tell them, and if someone asks if I'm seeing anybody, I tell them. Really,, if someone asks and it's not in the context of, say, a bunch of skinheads about to punch my lights out, I'm going to answer truthfully.

In general my family was pretty supportive. As an example:

Me: You know I'm gay, right?
Brother: Yeah, I figured.
Me: Thought so. Mom wanted me to tell you.
Brother: She's weird that way.
Me: Yup.
Brother: So can I get a ride to work?

I'd put it as 'what they think they want' - a porno is, at the end of the day, either pictures or moving pictures. All you're going on is looks, which is why I think people are more likely to choose physical attributes like big cock in porn. In RL though you're making compromises and assigning comparative value to different traits - to give an example, "cute laugh" or "great eyes" or "ability to make me laugh" or "can stimulate me intellectually" are all considerations many value above looks, and would weigh accordingly in real life - but in porn, those questions are moot so they go by looks, as is reasonable.

@danijelr15:

Torrents containing big dick in the title and number of people downloading them tell a different story.

I don't know if you can compare what people are looking for in a masturbatory fantasy with what they seek out in real life, though?

The skin there is naturally darker and naturally darkens with age. If you want to waste some money, you can have it professionally bleached which involves a certified technician putting a caustic paste on your perianal area. It will temporarily reverse it, but it's not exactly healthy. Some places sell the bleaching paste online, but buying something like that online is idiotic - it's either a watered down form of the chemical, or they're selling you the full-strength product which is extremely dangerous and you'll probably end up damaging yourself. I'd politely suggest you accept that it isn't even an imperfection - and if someone is so distressed by a dark ring of skin that they won't do you, I'd politely suggest that that person doesn't deserve to have sex with anybody. Not judging you for asking or anything, just saying consider the risks. Good luck.

Another one for you: If you buy chicken with the skin on and want to remove it, it's actually really easy - use a tea-towel to grip the slippery, fatty skin and simply tear it off towards the bone or joint. Around here chicken with the skin off costs way more than with it on, so have the best of both worlds.