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.Z. posted:When a lust for Taco Bell drives an expat in China to make a bastardized crunchwrap supreme. kfc sells the crunchwraps in china. they have a beijing duck one which is p good.
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Apr 2, 2021 07:36
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Lester Shy posted:Anybody have recommendations for short, to-the-point recipe/technique YT channels? Chef John is the gold standard, but I'm liking Ethan Chlebowski a lot lately as far as stuff I actually want to try for a weeknight meal. Weissman's old videos are okay but he spends way too much time loving around with all of his catchphrases these days and Ragusea is unbearable. I share the opinions you have there and another channel I really like is Glen and Friends. He does some longer projects such as building a rotisserie to make proper Al Pastor and also pulls recipes out of really old cook books which are usually pretty interesting.
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Apr 5, 2021 14:26
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Horn posted:I share the opinions you have there and another channel I really like is Glen and Friends. He does some longer projects such as building a rotisserie to make proper Al Pastor and also pulls recipes out of really old cook books which are usually pretty interesting. Oh, this looks fun! I love historical cooking and this was a channel I hadn't heard about before. Thanks!
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Apr 5, 2021 14:38
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Horn posted:I share the opinions you have there and another channel I really like is Glen and Friends. He does some longer projects such as building a rotisserie to make proper Al Pastor and also pulls recipes out of really old cook books which are usually pretty interesting. Yeah, Glen is awesome. Love his stuff - both the old cookbooks/cocktails after dark series, along with other stuff. The meat dry agers he's testing look...amazing. Dude is a font of knowledge, and his videos are really solid.
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Apr 5, 2021 19:41
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Glen sits at the intersection of "knows how to produce high quality video content" and "doesn't want to make his millions by being an influencer", and I wish there were more channels like that. If you go back a couple years, though, the video format is way different and I don't like it at all.
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Apr 6, 2021 00:17
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Lester Shy posted:Anybody have recommendations for short, to-the-point recipe/technique YT channels? Chef John is the gold standard, but I'm liking Ethan Chlebowski a lot lately as far as stuff I actually want to try for a weeknight meal. Weissman's old videos are okay but he spends way too much time loving around with all of his catchphrases these days and Ragusea is unbearable. I just became aware of Weeds and Sardines (when he got boosted by none other than Ragusea) and he's sort of like a middle ground between Chlebowski and Weissman. Weissman minus the catchphrases and baby talk or Chlebowski plus porno music, take your pick.
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Apr 6, 2021 05:40
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The World Inferno posted:The Sporkful podcast released their final episode of their quest to make a new pasta shape. Has reviews by Sohla, Claire, Bill Nye the Science Guy(?) and more. Seems like good stuff! I was down on the shape but listened to the whole podcast over the weekend and ended up buying a box. Maybe I'm a mark, I dunno, but I'll report back in 10 weeks when it arrives!
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Apr 6, 2021 23:02
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flashy_mcflash posted:I was down on the shape but listened to the whole podcast over the weekend and ended up buying a box. Maybe I'm a mark, I dunno, but I'll report back in 10 weeks when it arrives! Kenji did a small video review last week. https://www.youtube.com/watch?v=UEr1CNHW3C8
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Apr 6, 2021 23:12
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That pasta looks ideal for shrimp based dishes.
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Apr 6, 2021 23:24
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I don't remember if it was this thread or another that was talking about Korean recipes, but recently I've been watching Paik Jong Won, a Korean celebrity chef who did a lot to normalize knowledge of cooking on Korean mainstream TV. All of his stuff has English subtitles but they're 100% in Korean and made for a Korean home audience, so unless you already cook a lot of Korean you may find he calls for ingredients you don't have in your pantry. Personally I think he's an easy watch and though there's humorous editing here and there his videos largely stay on point wrt showing the cooking and talking about the food. https://www.youtube.com/channel/UCyn-K7rZLXjGl7VXGweIlcA
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Apr 8, 2021 04:26
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French cooking academy I've been watching a bit of lately seems pretty decent.
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Apr 8, 2021 06:21
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I've made several of his recipes and they've all been solid and on track with what I get from restaurants run by Frenchmen here.
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Apr 8, 2021 06:27
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Saw in a feed that a friend did some 'culinary boot camp' thing in Chicago. Dishes they made looked wonderful, but after checking it out, discovered the five day crash course costs nearly $2,000. No ill will towards the business, I'm sure that price tag well makes up the labor + ingredients, but yowza. All to say, really glad to be living in a time where cooking is so well documented in access-anywhere videos, for free.
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Apr 8, 2021 10:04
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$2,000 is ridiculous. The best bang for your buck for that sort of thing is going to a local culinary college, they usually run part time courses that are intended for the general public. I did one at George Brown in Toronto, I think it was a bit over $500 (don't quote me on that), but it was much longer and covered all the food you were making. The content was the same stuff that the full time students would do other than taking some shortcuts around food safety and stuff (not in the sense of being unsafe, just skipping restaurant specific stuff).
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Apr 8, 2021 12:48
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.Z. posted:Kenji did a small video review last week. Yeah it was partly that video that got me to pull the trigger. The actual pasta website (and Kenji) recommends doing it with a chunky ragu or pesto which seems ideal to get all up in that channel.
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Apr 8, 2021 14:08
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The World Inferno posted:Saw in a feed that a friend did some 'culinary boot camp' thing in Chicago. Dishes they made looked wonderful, but after checking it out, discovered the five day crash course costs nearly $2,000. No ill will towards the business, I'm sure that price tag well makes up the labor + ingredients, but yowza. Is this one of those week-long pizza certification classes? I think those are meant for professionals.
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Apr 8, 2021 14:25
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flashy_mcflash posted:Yeah it was partly that video that got me to pull the trigger. The actual pasta website (and Kenji) recommends doing it with a chunky ragu or pesto which seems ideal to get all up in that channel. This seems really interesting, but not $18/# and a 10 week backorder interesting.
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Apr 8, 2021 14:38
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Nephzinho posted:This seems really interesting, but not $18/# and a 10 week backorder interesting. Vaccinations are not going well around here so I'm not going anywhere and can afford to wait for my gimmick pasta. I figure I'll forget all about it and it'll be a surprise present to myself in 3 months.
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Apr 8, 2021 14:42
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lol at anyone actually paying $18 for pasta.
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Apr 8, 2021 14:44
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It's $4.50 per pound, so not that terrible a deal.
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Apr 8, 2021 14:45
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12lbs of penne on Amazon is $14 lol Edit: the grift pasta costs at least $8 for 7 - 12 day shipping too. Not bad at all! droll fucked around with this message at 15:01 on Apr 8, 2021 |
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Apr 8, 2021 14:50
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The millipede pasta is an obvious grift, I don't know how people fall for things at this point. If they were trying to make something for you to enjoy, it wouldn't be proprietary.
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Apr 8, 2021 14:57
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Disruptive Pasta shapes is not exactly the direction I saw 2021 heading.
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Apr 8, 2021 14:59
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What do you mean by grift? They're trying to make money off of their product? And do you seriously expect their pasta production to be as efficient as barilla spaghetti?
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Apr 8, 2021 15:03
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No Wave posted:What do you mean by grift? They're trying to make money off of their product? And do you seriously expect their pasta production to be as efficient as barilla spaghetti? It's a marketing endeavor to sell you a product which is exclusive by design because of an industrial manufacturing process, hth It's basically a sneaker drop for pasta
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Apr 8, 2021 15:04
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Imagine paying nearly 20$ a pound just to hold onto some pesto a little bit better.
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Apr 8, 2021 15:06
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xtal posted:It's a marketing endeavor to sell you a product which is exclusive by design because of an industrial manufacturing process, hth Slotducks posted:Imagine paying nearly 20$ a pound just to hold onto some pesto a little bit better.
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Apr 8, 2021 15:06
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Incoming hot take: there are something like... ten or so pasta shapes which make a difference in the dish. The rest is all either purely for fun or pure wankery, depending on how cynical you feel.
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Apr 8, 2021 15:07
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Futhermore, I'm willing to bet that that the author watched and ripped off this video. https://www.youtube.com/watch?v=DoQ6FqzDqAM
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Apr 8, 2021 15:09
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Barrilacon 2022 coming in hot with the details of the upcoming new penne model with a cross hatch on the outside to hold onto 4% more arrabbiata sauce on the exterior of the nood.
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Apr 8, 2021 15:10
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xtal posted:Futhermore, I'm willing to bet that that the author watched and ripped off this video. You'd probably lose that bet since the dude has been working on this since at least 2018.
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Apr 8, 2021 15:10
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No Wave posted:How about paying $4.50 per pound, which is what it costs? How did you get free shipping? My pasta costs $1.20 Only 4.50 lol
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Apr 8, 2021 15:11
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droll posted:How did you get free shipping? Brokerage fees too
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Apr 8, 2021 15:11
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Tag me as the rube paying 65$ for 6lbs of variety pasta with a fancy box broken up into 3 easy shipments
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Apr 8, 2021 15:13
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xtal posted:Futhermore, I'm willing to bet that that the author watched and ripped off this video. pro chef 
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Apr 8, 2021 15:19
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droll posted:pro chef This looks like those strips of thinly sliced ribeye that you put in hot pot served in a custard.
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Apr 8, 2021 15:28
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No Wave posted:How about paying $4.50 per pound, which is what it costs? Ah i didn't see that it was $18 for a 4 pack. That is slightly better, I'm already paying like $3 for de cecco whenever I'm getting boxed pasta. For a gimmicky thing, sure why not. Some podcasts sell t-shirts. e; Looking around this website now, oh god everything is so expensive. What the christ. Nephzinho fucked around with this message at 15:35 on Apr 8, 2021 |
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Apr 8, 2021 15:32
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lol at everything in here
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Apr 8, 2021 16:15
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It's the same price as the rest of their pasta line, isn't it?
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Apr 8, 2021 16:23
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sweat poteto posted:It's the same price as the rest of their pasta line, isn't it? It is actually one of their cheaper items, somehow.
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Apr 8, 2021 17:38
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