A Biothermometer/Meat Thermometer

Unless you're a vegetarian, it's probably the most important piece of equipment in your kitchen. Digital or analog, I don't care. If you don't have one, spend the $10 to get one and save yourself the horror of overcooked proteins.

Why do you think every Chef has one on his sleeve? They are that important.
I keep three: one in my kit for school/work, and then both a digital and an analog one for home use.

What temperatures are we looking for?

Well, fresh beef (not ground) can be served at near any temperature. I aim for 135°F internal temp. And seriously, well done steak (>160°F) is offensive and makes me cry inside. You should be ashamed. It's not blood it's juice. (Though for ground beef that temp is perfectly reasonable.)
Pork should be slightly pink! And juicy! 145°F. No more or it dries out.
And oh god save the fish... Fresh fish can be rare. If it's fully flaking it's overcooked! *Beginning to flake* is key. Never dry! Dry fish is terrible.
And chicken... Stop worrying so much people. Get your 160°-165°F (after resting!) and you're good. While it's really shitty to get salmonella, you do not need to cook your poultry to bonemeal-like dryness to kill it.

Don't believe me?
http://www.foodsafety.gov/keep/charts/mintemp.html

Temp your meat. When it's about ready, rest it for 5 mins (which will also raise the internal temperature a bit) and then cut.

These poor animals lost their lives for your meal. Get a proper thermometer, stop overcooking your proteins and enjoy a proper, juicy, delicious centerpiece on your plate.

Trust me. It's worth the $10.

My Basic Bean Salad

Haven't posted in a while. My bad.
Mudder went great. Classes are going well. I'm content.

Now. About that food....

Market list:
Can of Bean Medley
Green and yellow pepper
Red onion
Roasted red pepper
Kalamata olives
White vinegar
Dijon mustard (or honey Dijon)
Honey
Olive oil
Optional: apple cider vinegar, cherry tomato halves and/or feta

Salad ingredients:
1 can of six bean medley
1/2 piece green bell pepper, medium dice
1/2 piece yellow bell pepper, medium dice
1/2 piece red onion, fine dice
1/4 cup kalamata olives, fine chop
2-3 pieces roasted red pepper, julienned

Dressing:
1/8 cup white vinegar
1 tsp Dijon mustard (or honey Dijon)
1 tsp honey (1/2 if using honey Dijon)
1/8 cup olive oil (or more to taste)
A couple drops of lemon juice
Salt and Pepper to taste (really just a pinch of each)

What now?

Rule number one of every recipe, ever; READ THE WHOLE RECIPE BEFORE STARTING. I cannot understate the importance of this.

Complete your slicing and dicing.
Rinse beans in a colander; get rid of the skins and excess salt.
Mix all salad ingredients well.

Prepare dressing in separate bowl:
Blend/whisk vinegar, mustard, honey, lemon juice, and seasoning. (Use apple cider vinegar in place of a part of the regular vinegar if you want.)
Slowly drizzle (slow is important) olive oil into food processor/whisk.
Season to taste; it's very important to add some salt and pepper, taste and try again.
Also, don't be afraid to add additional oil/vinegar/honey/mustard depending on your tastes. Taste it as you go and remember that the dressing will get slightly milder when mixed into your salad.

Add dressing to salad; but don't add it all at once! Mix in a bit at a time until you get to *almost* the desired consistency and reserve the rest. Be aware that the veg and beans will sweat some liquid and dillute your dressing.
Taste and add more dressing and seasoning as required.
Add optional cheese/tomato before serving.

Enjoy.

Dishes:
Cutting board
Knife
Tasting spoon
Measuring spoons
Measuring cup
Whisk/food processor
Mixing bowl(s)