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Paula Deen?
Paula Deen
Paula Deen
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Magna Kaser
Nov 4, 2004



.Z. posted:

When a lust for Taco Bell drives an expat in China to make a bastardized crunchwrap supreme.

https://www.youtube.com/watch?v=OXmKdFSFqzM

kfc sells the crunchwraps in china.

they have a beijing duck one which is p good.

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Horn
Jun 18, 2004

Penetration is the key to success

College Slice

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.

Leraika
Jun 14, 2015

slime time



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!

Siochain
May 24, 2005

"can they get rid of any humans who are fans of shitheads like Kanye West, 50 Cent, or any other piece of crap "artist" who thinks they're all that?

And also get rid of anyone who has posted retarded shit on the internet."




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.

you ate my cat
Jul 1, 2007



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.

Discussion Quorum
Dec 5, 2002
Armchair Philistine


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.

flashy_mcflash
Feb 7, 2011



Ultra Carp

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!

They're selling it here:
https://www.sfoglini.com/products/sporkful?token=EC-23F73104BS459691T

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!

.Z.
Jan 12, 2008






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

Democratic Pirate
Feb 17, 2010



That pasta looks ideal for shrimp based dishes.

AnonSpore
Jan 19, 2012

"I didn't see the part where he develops as a character so I guess he never developed as a character"

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

Gaius Marius
Oct 9, 2012



French cooking academy I've been watching a bit of lately seems pretty decent.

Stringent
Dec 22, 2004

The internet is the universal sewer.


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.

The World Inferno
Nov 26, 2017





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.

enki42
Jun 11, 2001
#ATMLIVESMATTER

Put this Nazi-lover on ignore immediately!


$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).

flashy_mcflash
Feb 7, 2011



Ultra Carp

.Z. posted:

Kenji did a small video review last week.
https://www.youtube.com/watch?v=UEr1CNHW3C8

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.

Mu Zeta
Oct 17, 2002

Me crush ass to dust



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.

All to say, really glad to be living in a time where cooking is so well documented in access-anywhere videos, for free.

Is this one of those week-long pizza certification classes? I think those are meant for professionals.

Nephzinho
Jan 24, 2008





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.

flashy_mcflash
Feb 7, 2011



Ultra Carp

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.

droll
Jan 9, 2020


lol at anyone actually paying $18 for pasta.

No Wave
Sep 18, 2005

Yogg-Saron fan #1


It's $4.50 per pound, so not that terrible a deal.

droll
Jan 9, 2020


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 14:01 on Apr 8, 2021

xtal
Jan 9, 2011



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.

Slotducks
Oct 16, 2008

Nobody puts Phil in a corner.


Disruptive Pasta shapes is not exactly the direction I saw 2021 heading.

No Wave
Sep 18, 2005

Yogg-Saron fan #1


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?

xtal
Jan 9, 2011



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

Slotducks
Oct 16, 2008

Nobody puts Phil in a corner.


Imagine paying nearly 20$ a pound just to hold onto some pesto a little bit better.

No Wave
Sep 18, 2005

Yogg-Saron fan #1


xtal posted:

It's a marketing endeavor to sell you a product which is exclusive by design because of an industrial manufacturing process, hth
So you're saying the shape was only chosen because it can't be done at home? Is that true of all pasta shapes that can't be made at home?

Slotducks posted:

Imagine paying nearly 20$ a pound just to hold onto some pesto a little bit better.
How about paying $4.50 per pound, which is what it costs?

Trabant
Nov 26, 2011

All systems nominal.


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.

xtal
Jan 9, 2011



Futhermore, I'm willing to bet that that the author watched and ripped off this video.

https://www.youtube.com/watch?v=DoQ6FqzDqAM

Slotducks
Oct 16, 2008

Nobody puts Phil in a corner.


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.

flashy_mcflash
Feb 7, 2011



Ultra Carp

xtal posted:

Futhermore, I'm willing to bet that that the author watched and ripped off this video.

https://www.youtube.com/watch?v=DoQ6FqzDqAM

You'd probably lose that bet since the dude has been working on this since at least 2018.

droll
Jan 9, 2020


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

Slotducks
Oct 16, 2008

Nobody puts Phil in a corner.


droll posted:

How did you get free shipping?

Brokerage fees too

Slotducks
Oct 16, 2008

Nobody puts Phil in a corner.


Tag me as the rube paying 65$ for 6lbs of variety pasta with a fancy box broken up into 3 easy shipments

droll
Jan 9, 2020


xtal posted:

Futhermore, I'm willing to bet that that the author watched and ripped off this video.

https://www.youtube.com/watch?v=DoQ6FqzDqAM

pro chef

enki42
Jun 11, 2001
#ATMLIVESMATTER

Put this Nazi-lover on ignore immediately!


droll posted:

pro chef




This looks like those strips of thinly sliced ribeye that you put in hot pot served in a custard.

Nephzinho
Jan 24, 2008





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 14:35 on Apr 8, 2021

Casu Marzu
Oct 20, 2008

SHUT
THE
FUCK
UP!
BIIITCH!




lol at everything in here

sweat poteto
Feb 16, 2006

Everybody's gotta learn sometime

It's the same price as the rest of their pasta line, isn't it?

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Nephzinho
Jan 24, 2008





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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