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CatstropheWaitress posted:Really enjoyed the relatively cheap $14 tonkotsu lunch Monofoku did years ago. Not sure it's that surprising the restaurants are going out with a wimper (well, a BA-covered-wimper), as that was popular almost 15 years ago. The world of Monofoku, My Beautiful Dark Twisted Fantasy, Hamilton, etc. no longer exists. Changs got some decent pods on the Ringer Network and is basically fully slipped into media personality much to the gain of his peace of mind it seems. He also got way into Buddhist meditation and chilling out. Not really surprised his restaurants went the way of the dodo bird given how fast he expanded and how badly covid hurt the industry. Anyways putting MBDTF and Hamilton in the same sentence is insane.
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Oct 30, 2023 18:04
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CatstropheWaitress posted:The world of Monofoku, My Beautiful Dark Twisted Fantasy, Hamilton, etc. no longer exists. Good. No -- great.
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Oct 30, 2023 18:05
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This was a hosed up way to learn that Momofuku Toronto, which I work three blocks away from, is closed 
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Oct 30, 2023 18:16
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Nephzinho posted:I went to Ko ages ago and while it was very good, it was not worth the price and I haven't really ever recommended it to anyone who wasn't already dead set on it. The italian place he opened very very briefly was just not good, I can't even remember what it was called. Noodle bar still mostly holds up, but is always crowded, consistency slipped, and prices are crazy for ramen. Chang is just focused on selling overpriced soy sauce and chili crisp to go with their instant ramen packets while he does tv stuff. My impression of that Italian place (Momofuku Nishi?) was that it was at least half a type of advertisement showcase to sell that fermented chickpea paste and whatever other Italian-y ingredients their test kitchen came up with. At the time I remember articles about it talking about all the new and innovative ingredients that you, the home chef, would be able to order. Your description of his current business model seems to back that up.
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Oct 30, 2023 20:53
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CatstropheWaitress posted:Hell's Kitchen continues to be the comfort trash tv it's always been. Really enjoying how ham-fisted the AMERICAN DREAM theme is this season. It's so, so unnatural and painful everytime someone brings it up. I normally get through Hells Kitchen by skipping the dinner service sections. This year I can't make it through because of the AMERICAN DREAM stuff. Maybe if it wasn't so "America section in a novelty store over seas", hosted by a Brit, and written to air and fit in on Fox?
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Oct 30, 2023 21:08
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Fobby posted:My impression of that Italian place (Momofuku Nishi?) was that it was at least half a type of advertisement showcase to sell that fermented chickpea paste and whatever other Italian-y ingredients their test kitchen came up with. At the time I remember articles about it talking about all the new and innovative ingredients that you, the home chef, would be able to order. Your description of his current business model seems to back that up. Yes that was it. Definitely took our opinion of him and everything he's done since down a notch. It wasn't bad but it was one of the most uninspiring dinners I've had in a restaurant and I pretty much told everyone I knew never to go there.
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Oct 30, 2023 21:36
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captkirk posted:I normally get through Hells Kitchen by skipping the dinner service sections. This year I can't make it through because of the AMERICAN DREAM stuff. Maybe if it wasn't so "America section in a novelty store over seas", hosted by a Brit, and written to air and fit in on Fox? Do they have the live audience during non-dinner portions again? I saw some clips of chefs serving their dishes, Ramsay calling it slop, and the crowd gasping. I hated it.
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Oct 31, 2023 03:34
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https://www.tiktok.com/embed/7294276152380689706 https://www.tiktok.com/embed/7294688081121217835 https://www.tiktok.com/embed/7295454850454670635 I’m from Los Angeles, I never heard of this scooped bagel business before Steve Yun fucked around with this message at 09:42 on Nov 1, 2023 |
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Nov 1, 2023 09:37
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I saw the first one. It had to be explained to me what a scooped bagel was. I thought the issue was gluten free bagel before the full depth of the depravity was revealed.
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Nov 1, 2023 13:44
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Normally I don't give a gently caress what dumb poo poo people want to eat but the idea of a scooped bagel is infuriating.
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Nov 1, 2023 15:38
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It's such an Elaine move smh
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Nov 1, 2023 15:45
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If you only want the cream cheese just buy a tub and eat it with a loving spoon you slob
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Nov 1, 2023 16:16
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Instantly reminded me of this bread bowl video: https://www.tiktok.com/t/ZPR7Knvt6/ But seriously get the gently caress outta here with that. Like, I can sort of see it with a grinder but why order a bagel if you don't want the bagel.
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Nov 1, 2023 16:36
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It’s a Real Housewives thing. Scooped bagel, cream cheese on the side.
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Nov 1, 2023 17:04
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I don't even want to know what a gluten free bagel would be like, texture wise. Since, uhhh, gluten is a pretty big part in what makes a bagel a bagel, at least texture wise. Just lovely bread with a hole in it?
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Nov 1, 2023 17:15
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Robviously posted:Instantly reminded me of this bread bowl video: But like, at least in a bread bowl situation you’re still going to be dipping the bread into the soup, so you’re eating it still What happens to the scooped out bagel? Do they give it to the people to feed to birds or do they keep it and turn it into wildly overqualified breadcrumbs?
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Nov 1, 2023 19:50
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I get a lot of cooking youtuber recommendations nowadays, and it's become kind of charming how anytime I see a title with a dubious claim about a well established cooking practice, it almost always ends up being an Adam Ragusea video. Will grant that in the few videos I've clicked into, he walks back the claim almost immediately as a "well, they are actually right BUT this skipping this and that is mildly faster".
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Nov 2, 2023 02:25
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it's hard to find the 10 year old videos that were not made to be 40 loving minutes long to answer a 1 minute question.
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Nov 2, 2023 14:51
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That’s Content, baby
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Nov 2, 2023 15:27
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prayer group posted:Couple things here man. 1: a breakfast restaurant in the middle of downtown, across the street from the aquarium, is not representative of the dining culture of the city as a whole. 2: a guy filming himself eating takeout food in his car is not the next Anthony Bourdain, what the gently caress are you talking about?! "The single most influential restaurant critic"? I feel like I'm losing my mind! lol it's on the front page of CNN
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Nov 2, 2023 22:56
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Oops wrong thread
Steve Yun fucked around with this message at 00:55 on Nov 3, 2023 |
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Nov 2, 2023 23:30
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CatstropheWaitress posted:I get a lot of cooking youtuber recommendations nowadays, and it's become kind of charming how anytime I see a title with a dubious claim about a well established cooking practice, it almost always ends up being an Adam Ragusea video. Will grant that in the few videos I've clicked into, he walks back the claim almost immediately as a "well, they are actually right BUT this skipping this and that is mildly faster". It’s like that embodiment of Mayo, Chris Kimball. “Here, do this recipe so you don’t have to brown meat. Or the onions. Or anything.” And is all, “technically it’ll taste better with browning, but we’ve added some spices to compensate. Isn’t this so much better now?” Honestly, clickbait Ragusea annoys me to no end and I find his stuff insufferable.
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Nov 3, 2023 11:42
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dino. posted:Honestly, clickbait Ragusea annoys me to no end and I find his stuff insufferable.
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Nov 3, 2023 13:21
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Occasionally when he's talking about the history behind something I find it interesting, just because I want to know more about X. In reality I could just read wikipedia and be more informed, though. I don't think I've ever been inclined to make anything I've seen on his channel.
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Nov 3, 2023 18:21
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I didn’t know who he was and a few weeks ago wanted to make a coq a vin. So I watched one of his videos as reference along with a few others. It was actually very helpful in a “don’t do what Donnie don’t does” sort of thing. Hmmm yeah if he is using frozen pearl onions maybe I should take the time to blanch and peel some real ones properly. I actually watched a few of his videos after that just to see how many ways he could recommend shortcutting a dish and/or reference lifting weights before I got bored of him altogether.
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Nov 3, 2023 18:47
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I hate Ragusea too but frozen small onions is a legit huge time saver for coq au vin and beef bourguignon
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Nov 3, 2023 18:58
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AnonSpore posted:I hate Ragusea too but frozen small onions is a legit huge time saver for coq au vin and beef bourguignon It probably is but half the fun with making a traditional dish from scratch was doing all the little steps. Like I believe a random person on the internet giving me that advice, but when you get to the tenth “they say you should do this but I can’t see why” in the sceptical NPR voice I just start questioning the entire video.
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Nov 3, 2023 19:17
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Ragusea's videos are slop for people who want to feel smart, made by a guy who doesn't really care about what he makes as long as it makes him money. I can't stand it.
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Nov 4, 2023 07:15
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I like his mushroom risotto recipe and make it frequently. He has a vibe for sure but at least he doesn’t drag out his videos like many YouTubers.
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Nov 4, 2023 07:24
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Steve Yun posted:https://www.tiktok.com/embed/7294276152380689706 wow, my old boss used to do this probably a decade ago, ostensibly to save on carbs, and we all thought he was a major weirdo
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Nov 4, 2023 19:53
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I tried Ragusea's sheet pan pasta and halfway through realized he used every pan in the kitchen to make a sheet pan dinner.
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Nov 7, 2023 13:40
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"They tell you that you need to use noodles for a sheet pan pasta, but here's the thing: you don't. Well you probably should, but I've found you can save that $2 on buying pasta if you swap them out for every sheet pan you own instead. Yes the meal will be a bit more metallic, but it's worth it, trust me."
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Nov 7, 2023 13:43
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toplitzin posted:I tried Ragusea's sheet pan pasta and halfway through realized he used every pan in the kitchen to make a sheet pan dinner.
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Nov 7, 2023 22:42
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https://youtu.be/sk55bJWOFyk?si=ry2mHGYzT0Oowtgx Yes.
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Nov 10, 2023 01:49
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Voodoofly posted:I didn’t know who he was and a few weeks ago wanted to make a coq a vin. So I watched one of his videos as reference along with a few others. It was actually very helpful in a “don’t do what Donnie don’t does” sort of thing. Hmmm yeah if he is using frozen pearl onions maybe I should take the time to blanch and peel some real ones properly.
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Nov 10, 2023 05:32
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NorgLyle posted:The fact that he is such an immensely lazy cook drives me insane. He very occasionally puts together a decent looking dish but the amount of things he tries to cut out of the process or find a workaround is just unbearable.
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Nov 10, 2023 07:16
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Vegetable posted:why is that a bad thing. don’t be so judgey Ain't nothing wrong with having an opinion
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Nov 10, 2023 12:46
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Cute. Substituting OJ for milk, egad.
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Nov 10, 2023 15:58
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Vegetable posted:why is that a bad thing. don’t be so judgey Trying to find simpler ways to do things, or removing a labor intensive step that adds minimal actual benefit, is great. Removing a step that adds significant actual benefit, is bad.
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Nov 10, 2023 16:40
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Okay, but what if we make it more complicated and make the result worse.
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Nov 10, 2023 16:47
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