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The Midniter
Jul 9, 2001



The_Doctor posted:

Oh my god, the New Years Eve episode of Nailed It. I was crying.

That fuckin show reminds me of a real-life Clash of the Cupcakes from Master of None. It's so bad, yet I can't look away.

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wormil
Sep 12, 2002

Hulk will smoke you!

Amazon Prime has a fuckload of cooking shows, a couple of Jacque Pepin shows including one with him and Julia Child. Another show with some dude, Michael Smith, who says "flavor" about every 8 seconds. He does a basic recipe/technique then variations of it. I've made a couple and they were delicious. Haven't watched anyone else yet.

Mr_Roke
Jan 1, 2014



Has anybody else been watching Good Eats Reloaded?

I'm still a sucker for watching Good Eats so I'm predisposed to liking it. I'd say it's about 1/3 of it new footage correcting mistakes, using a new technique, or showing a new recipe. The one about the original steak episode used was using a reverse sear, for instance, while the lemon meringue pie episode (by far the weakest so far) had some of the overly gimmicky Alton Brown nonsense of freezing the pie dough.

It's basically just somewhat new Good Eats, which is fine. I am looking forward to the all-new episodes that are promised. If nothing else I'll find them entertaining.

I still, shamefully, haven't watched Salt Fat Acid Heat.

flashy_mcflash
Feb 7, 2011

I joined the #RXT REVOLUTION.

he knows...


Ultra Carp

wormil posted:

Amazon Prime has a fuckload of cooking shows, a couple of Jacque Pepin shows including one with him and Julia Child. Another show with some dude, Michael Smith, who says "flavor" about every 8 seconds. He does a basic recipe/technique then variations of it. I've made a couple and they were delicious. Haven't watched anyone else yet.

Michael Smith has had a bunch of cooking shows here in Canada and is sort of a minor celebrity. He's a good cook but his first show, Chef At Home, used to have some of the most bizarre, counterproductive camerawork. Like he'd be explaining how to measure something, and they'd cut to a shot from inside the bowl where you can't see anything. The recipes were great though, and otherwise pretty easy to follow.

E: Chef School is on there and is one of my all time favourite food shows.

flashy_mcflash fucked around with this message at Jan 15, 2019 around 02:55

wormil
Sep 12, 2002

Hulk will smoke you!

Mr_Roke posted:

Has anybody else been watching Good Eats Reloaded?
...
I still, shamefully, haven't watched Salt Fat Acid Heat.

I've been watching Reloaded although only about half the episodes interested me. (I'm not a very well rounded cook.) I like them better than the old shows. Alton Brown oddly gets better looking with age. He's going to be a handsome dude one day.

Salt Fat, etc. is somewhat polarizing, apparently. I sort of liked it but the episodes feel really long and it kind of beats you over the head with the idea. I only watched the first 2 episodes, can't muster enough interest to finish the series and probably won't.

flashy_mcflash posted:

E: Chef School is on there and is one of my all time favourite food shows.

I'll check it out. I started watching the Jacque Pepin and Julia Child series and they are pretty good together. The recipes are somewhat outdated but the cooking techniques seem solid. Julia Child has a '50's housewife' approach to some things and JP's reaction to things she says makes the show worthwhile. At one point he's pouring brandy into a skillet and Julia leans in and warns that home cooks should never do that because fire could race up the brandy and explode the bottle, blinding you. Jacque turns to her, his eyes very wide and says, "That's amazing!" I'm pretty sure there are no second takes, it's all very natural.

mindphlux
Jan 8, 2004

by R. Guyovich


midnight diner : tokyo stories


that's all

The_Doctor
Mar 29, 2007

"The entire history of this incarnation is one of temporal orbits, retcons, paradoxes, parallel time lines, reiterations, and divergences. How anyone can make head or tail of all this chaos, I don't know."


mindphlux posted:

midnight diner : tokyo stories


that's all

Thatís some wonderfully relaxing and chill TV right there.

Mu Zeta
Oct 17, 2002

Me crush ass to dust


Grimey Drawer

Samurai Gourmet too

Flunky
Jan 1, 2014


Salt Fat Acid Heat was straight up food/travel porn with about 60 seconds of basic theory thrown into each episode. Wasn't terrible but not what I was expecting compared to the book.

Good Parmesan
Nov 30, 2007

I TAKE PHOTOS OF OTHER PEOPLE'S CHILDREN IN PLANET FITNESS


Mu Zeta posted:

Samurai Gourmet too

plus Kantaro: The Sweet Tooth Salaryman

an actual dog
Nov 18, 2014



Flunky posted:

Salt Fat Acid Heat was straight up food/travel porn with about 60 seconds of basic theory thrown into each episode. Wasn't terrible but not what I was expecting compared to the book.

Did you watch the whole thing?

JoshGuitar
Oct 25, 2005


Mr_Roke posted:

I still, shamefully, haven't watched Salt Fat Acid Heat.

I haven't read Salt Fat Acid Heat yet since it's been out of stock at Amazon for a while, but I watched the show recently. My main complaint with the show was she went to a specific locale for each "element", which limited the coverage a bit. For instance the Acid episode was set in YucatŠn, where they mainly use citrus and never use vinegar. So you get some demonstration/explanation of what acid does for the food, but not a whole lot of variety when it comes to types of acid (although they did have salsa, Mayan honey, etc., rather than just sour oranges).

I've been looking forward to the book for a while, so hopefully it explores each element a lot more and doesn't leave me disappointed.

The_Doctor
Mar 29, 2007

"The entire history of this incarnation is one of temporal orbits, retcons, paradoxes, parallel time lines, reiterations, and divergences. How anyone can make head or tail of all this chaos, I don't know."


For some reason I keep mentally inserting the Jeong Kwan episode of Chefís Table into Salt Fat Acid Heat. I think itís the similar style of shooting and quiet ponderous feel.

howe_sam
Mar 7, 2013

Creepy little garbage eaters

Mr_Roke posted:

some of the overly gimmicky Alton Brown nonsense

His recommendation in the most recent episode that you leave your chicken out for two hours under a house fan to dry before roasting was some amazing bullshit. I mean I don't doubt that it removes any moisture from the skin, but who has time to do that?

Mr_Roke
Jan 1, 2014



howe_sam posted:

His recommendation in the most recent episode that you leave your chicken out for two hours under a house fan to dry before roasting was some amazing bullshit. I mean I don't doubt that it removes any moisture from the skin, but who has time to do that?

Yeah, I had the exact same thought when watching that. At the beginning he criticizes the old footage for being too complicated (for having too many ingredients) and then he does that? I guess if you want to use a liquid brine and get crisp skin you probably have to do something really dumb like fanning it.

wormil
Sep 12, 2002

Hulk will smoke you!

Good Eats is for people who have an hour to make a ham sandwich and another hour to do the dishes from making the sandwich. I learn from it but I don't use much of the information. Plus I would have to convert my dining room into a pantry just to store all the containers he uses.

Ben Nevis
Jan 20, 2011


howe_sam posted:

His recommendation in the most recent episode that you leave your chicken out for two hours under a house fan to dry before roasting was some amazing bullshit. I mean I don't doubt that it removes any moisture from the skin, but who has time to do that?

Why not just use a hair dryer? I remember someone doing that to fish on the Japanese Iron Chef back in the day.

Borsche69
May 8, 2014



Ben Nevis posted:

Why not just use a hair dryer? I remember someone doing that to fish on the Japanese Iron Chef back in the day.

Or why not just do a dry brine and leave it in the fridge overnight? Wet brines don't really add anything other than flavorless water content. Dry brine adds other flavors, dries out the surface moisture and the skin, and intensifies the protein.

Croatoan
Jun 24, 2005

Hold the line, I have shitposting to do.


howe_sam posted:

His recommendation in the most recent episode that you leave your chicken out for two hours under a house fan to dry before roasting was some amazing bullshit. I mean I don't doubt that it removes any moisture from the skin, but who has time to do that?

This came from the same guy who hates "unitaskers" but modified 3 steamer baskets to make baked buffalo wings. He's an idiot. I liked him when I started to get into cooking but beyond being entertaining for beginners he's from most accounts a racist rear end in a top hat.

Only registered members can see post attachments!

Croatoan
Jun 24, 2005

Hold the line, I have shitposting to do.


Oh and another thing about him. He hates criticism. He rage quit twitter before it was trendy to do so and on his website he closes comments when people are critical and don't fellate him. It's kinda funny but I'd rather see him throw a fit.

Mu Zeta
Oct 17, 2002

Me crush ass to dust


Grimey Drawer

Doesn't he refuse to shake hands with fans or something. Though shaking hundreds of hands probably sucks.

Grem
Mar 29, 2004

b

We're all watching the Bon Appétit YouTube channel, right? Brad is a better Alton.

But I heard Vinny quit at New Years

Tired Moritz
Mar 25, 2012

wish Lowtax would get tired of YOUR POSTS

(n o i c e)


Im watching Adam Liaw's stuff in preparation for CNY.

wormil
Sep 12, 2002

Hulk will smoke you!

I heard Alton cooks puppies and kittens in boiling water without killing them first.

nmfree
Aug 15, 2001

The Greater Goon: Breaking Hearts and Chains since 2006


Grem posted:

We're all watching the Bon Appétit YouTube channel, right? Brad is a better Alton.

But I heard Vinny quit at New Years
No, Brad is a great Brad. If you're not watching It's Alive! you're missing out.

Sucks about Vin though. Was he doing the editing on that series or was it someone else? The editing is really what makes that series shine.

Babylon Astronaut
Apr 19, 2012


Croatoan posted:

Oh and another thing about him. He hates criticism. He rage quit twitter before it was trendy to do so and on his website he closes comments when people are critical and don't fellate him. It's kinda funny but I'd rather see him throw a fit.
He's a paid propagandist for Cargill. I lost all respect for him after his bizarre talk about how sodium isn't bad for you, and it's all made up by the medical establishment. I get it, you need to salt the hell out of cheap food to sell it. Cool guy.

The Midniter
Jul 9, 2001



nmfree posted:

No, Brad is a great Brad. If you're not watching It's Alive! you're missing out.

Sucks about Vin though. Was he doing the editing on that series or was it someone else? The editing is really what makes that series shine.

Oh noooo, not my Vincenzo!! You never see his face but he's almost as much of a character presence as Brad himself.

The editing is really what makes that series shine. "Wourder."

flashy_mcflash
Feb 7, 2011

I joined the #RXT REVOLUTION.

he knows...


Ultra Carp

Grem posted:

We're all watching the Bon Appétit YouTube channel, right? Brad is a better Alton.

But I heard Vinny quit at New Years

I just noticed that It's Alive is on Amazon too, in case you think that the YouTube interface is to easy to use and you want a real challenge.

Claire from Bon Appetit is awesome too. Her Gourmet Bakes series owns.

Whalley
Mar 5, 2004

neato devito


flashy_mcflash posted:

I just noticed that It's Alive is on Amazon too, in case you think that the YouTube interface is to easy to use and you want a real challenge.

Claire from Bon Appetit is awesome too. Her Gourmet Bakes series owns.
Most everyone from Bon Appetit is fantastic, but Brad and Claire are absolutely standouts. Rick, too, although he gets far fewer episodes.

Comb Your Beard
Sep 28, 2007

Chillin' like a villian.

Alton Brown's margarita recipe is pretty bad. 4 limes!?

https://www.foodnetwork.com/recipes...-recipe-1949048

Grem
Mar 29, 2004

b

nmfree posted:

No, Brad is a great Brad. If you're not watching It's Alive! you're missing out.

Sucks about Vin though. Was he doing the editing on that series or was it someone else? The editing is really what makes that series shine.

Yea Vinny is the cameraman and editor. The snake in the spice grinder during the mustard episode (I think?) was an all time great.

flashy_mcflash
Feb 7, 2011

I joined the #RXT REVOLUTION.

he knows...


Ultra Carp

Comb Your Beard posted:

Alton Brown's ... pretty bad.

Discendo Vox
Mar 21, 2013

Hey there, baby girl. I'm Tony Kennedy. Round these parts they call me the "swing vote." Put your keys in the bowl and find out why, lil mama.


Babylon Astronaut posted:

He's a paid propagandist for Cargill. I lost all respect for him after his bizarre talk about how sodium isn't bad for you, and it's all made up by the medical establishment. I get it, you need to salt the hell out of cheap food to sell it. Cool guy.

I, uh, what? The sodium-hypertension dose response issue's a huge debate in nutrition science right now. Everyone's holding their breaths over the next FNB report.

edit: OK yeah I see where Cargill hired him but the role of salt in health outcomes is still really complex and debated. It's in roughly the same space as the dietary fat evidencebase used to be.

Discendo Vox fucked around with this message at Jan 18, 2019 around 23:38

TychoCelchuuu
Jan 2, 2012

This space for Rent.

Grem posted:

Yea Vinny is the cameraman and editor. The snake in the spice grinder during the mustard episode (I think?) was an all time great.
No, he's not the editor and he never has been.

Flunky
Jan 1, 2014


My favorite Alton Brown thing is railing against "unitaskers" while instead suggesting a smoker made out of a terracotta flower pot and bricks plus other random poo poo.

an actual dog posted:

Did you watch the whole thing?

Three outta four. I like the host and her enthusiasm but I guess I was expecting something different (but I don't know what honestly).

Grem
Mar 29, 2004

b

TychoCelchuuu posted:

No, he's not the editor and he never has been.

You're right. Too deep in the Youtube comments I got.

wormil
Sep 12, 2002

Hulk will smoke you!

Discendo Vox posted:

I, uh, what? The sodium-hypertension dose response issue's a huge debate in nutrition science right now. Everyone's holding their breaths over the next FNB report.

edit: OK yeah I see where Cargill hired him but the role of salt in health outcomes is still really complex and debated. It's in roughly the same space as the dietary fat evidencebase used to be.

It's been a few years (like 8+) since I followed this stuff but I believe what's debated is whether sodium is a contributing cause of hypertension, which I never hear anyone argue for, only against, a bit of a scientific strawman. I'm unaware of any serious debate whether salt increases blood pressure temporarily or whether some people are more sensitive to sodium. The takeaway being that salt is not going to cause hypertension but if you are salt sensitive or have hypertension then cutting down on salt will help prevent spikes in blood pressure.

Babylon Astronaut
Apr 19, 2012


Discendo Vox posted:

I, uh, what? The sodium-hypertension dose response issue's a huge debate in nutrition science right now. Everyone's holding their breaths over the next FNB report.

edit: OK yeah I see where Cargill hired him but the role of salt in health outcomes is still really complex and debated. It's in roughly the same space as the dietary fat evidencebase used to be.
It had nothing to do with nutrition science. It was because he is a paid shill. Did you actually watch his presentation?

Eat This Glob
Jan 14, 2008

God is dead. God remains dead. And we have killed him. Who will wipe this blood off us? What festivals of atonement, what sacred games shall we need to invent?



Lipstick Apathy

howe_sam posted:

His recommendation in the most recent episode that you leave your chicken out for two hours under a house fan to dry before roasting was some amazing bullshit. I mean I don't doubt that it removes any moisture from the skin, but who has time to do that?

That is laughably dumb, but I've been spatchcocking chickens and turkeys for like 15 years because of that episode of good eats

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Flash Gordon Ramsay
Sep 28, 2004



Grimey Drawer

howe_sam posted:

His recommendation in the most recent episode that you leave your chicken out for two hours under a house fan to dry before roasting was some amazing bullshit. I mean I don't doubt that it removes any moisture from the skin, but who has time to do that?

I just spatchcock it the night before then put it in the fridge uncovered. Fridge is low humidity and dries the skin out nicely.

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