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So I figured it out eventually. I had my heat on too high, and it wasn't cooking the interior. Fixing that fixed everything, somehow. Still have no idea why that was sour, but whatever.

I'm using whole milk on account of me always having some on hand. Once I get a good recipe down, I might go further. The issue is it keeps ending up very sour. It's not bad eggs, I float checked em.

I'm right now trying to get down a good french toast batter, but I keep fucking it up. My next one, I'm just going to make it a ton eggyier. My current ration is 2 large eggs per cup of milk

Research also helps, and saves money. That's how I found out about the 80/20 for burgers. Also how I found out how to season them and stuff. I change up what I use, but I use a lot of salt and also don't mix it into the patties but instead put it on the outside.

Ask your butcher about the cuts, they should know. I mostly just grill burgers, so I want about 80/20 lean to fat ratio. Usually chuck (the shoulder) has about the right amount. You can probably ask the butcher to add beef fat in to a cheaper cut as well, but IDK how good that will taste.

Do be careful about how much fat content you want in the beef though.

For frozen foods, never use the recommended times on the back. You'll almost invariably overcook them. Instead, undercut the times, then check to see if they are done. The oven light is your friend. In microwaves, don't cook on proper plates. Instead use paper plates or towels. Also, many...