A knight is worth MORE than a bishop

Yup. Nobody light a match!

 Thanks. I'm eager to give it a try.

Guys.

The pancake thing was funny for about half a page.

Moderation please? Or stop?

A few days ago I had a Czech crepe which has plum jam, whipped cream and cinnamon. Much excellent.

Paul, does your French Onion Soup take longer than 10 minutes?  I only cook the De Pomiane way, you see.

im 14, and arent the forums a place where you can share your opinion? If im wrong, im wrong but i dont see why I cant say what I think. I had no idea this topic would cause such chaos and ridicule in the form of endless food pictures. If there's a lesson for me to learn here, I dont see it...

The lesson is; lighten up, kid.  You got a number of suitable answers plus further reading material, now try to enjoy the fun.

I'm glad that you're 14 and thinking seriously about piece values and such.  The problem that you have is that  you're obviously a beginner/novice and instead of asking a question in your thread like:  "I think the N is stronger than the B, what do you think?"  that could have been your thread title and your first post could have been explaining your ideas.  Instead you unintentionally insulted the intelligence of a huge community  of experienced players by the way you made your post.  As a beginner you'll get a lot more help from people my asking questions in posts than my my outlandish (and in this case silly) statements. 

That said, this is an open community and people sometimes just drift off of topic and say what's on their minds.  That's life on the internet and there's nothing to do about it.  You'll find that compared to most of the internet world chess.com is pretty mellow and friendly.

If you're not stirring that soup with a bishop, you're off topic!

De Pomiane does actually mention the time taken to boil water as extra, so he's still within the limit technically

And btw how long does it take you to preheat an oen to 350F?  Sounds like a nice idea though.  Usually I just use a single skillet and use red wine for a reduction sauce.  You can fry a couple of tomatoes in the same pan afterwards, saves on the washing up.

Oh, and I guess you can draw a bishop in the sauce?

Depends on the oven t-boy, but usually it is a few mins to reach 350.

I would suggest eating on a black-and-white tablecloth.

It takes mine around the same time as it takes to bring a decent pot of water to a boil, is the point.

Well for me a decent pot takes rather longer, but what I call decent is probably larger than most.

Honestly, I didn't expect much from this thread. I only clicked on the link to it because I had some spare time.

But I just loved the whole discussion on food.

Man, I gotta try that fegatto alla veneziana recipe.

No, I can tell you're not seeing it. Perhaps you should have read and studied a bit more before barging in and effectively declaring countless chess authors and teachers wrong when they assign equal value to the minor pieces.

And hey, hijacking the thread with food pictures is very gentle ridicule. Most places on the internet, it gets harsher than that. Be careful out there.

Apologies for getting your age wrong. When you get to my age, you get confused easily. 

Does that come with fries?

"Yes, I ordered large fries but these fries taste like rubber!"

I feel better when my opponent is without knights...

 Well said