Food Television: Barely even on television anymore.

The Something Awful Forums > Discussion > Goons with Spoons > Food Television: Barely even on television anymore.

Paula Deen?
	Paula Deen
	Paula Deen

Wolfy: Jul 13, 2009

I can see why Weissman isn't everyone's cup of tea, but he's doing very important work in the "reconstructing american fast food dishes as actual food" field that I appreciate.

# ¿ Apr 6, 2022 10:26

Adbot: ADBOT LOVES YOU

# ¿ Apr 28, 2024 14:41

Wolfy: Jul 13, 2009

captkirk posted:

That was one of the things that was the beginning of the end of me watching Weissman. "Can I make food that tastes better than food that was optimized for cost and speed in a commercial setting? I can and it only cost me $70 and 3 hours!"

I actually like those types of videos a lot. Of course it's not hard to do "better" than McDonald's, but I like someone giving me a foolproof walkthrough on how to make a more elevated take on some of my favorite garbage food.

# ¿ Dec 21, 2022 01:05

Wolfy: Jul 13, 2009

The_Doctor posted:

Downside, running the microwave for nearly 25 minutes.

Yeah just not sure I can really get behind that one

# ¿ Feb 22, 2023 05:16

Wolfy: Jul 13, 2009

flesh dance posted:

No love for Matty Matheson? Sometimes he's way too much, but then I get in a specific mood and watch a ton of his videos in a day

as a result of this I recently made his brick chicken diavolo (using bone-in skin-on thighs instead of a whole spatchcocked bird, and no brick because I didn't have any that weren't covered in dirt and worms) and it loving slapped

That sausage and peppers video was a real showstopper too. Why have I not been loving with hungarian hots my whole life? I like Matty's content, but the recipes are sometimes a little too extravagant for me. Yeah like he can throw it all together in 30 minutes or whatever, but I'm not that guy.

# ¿ Jun 6, 2023 04:32

Wolfy: Jul 13, 2009

Grem posted:

Do they still just require like a ten square foot fenced outside area attached to the gross building they're in?

That free range poo poo was a scam.

Yeah, pretty much.

Eater has a pretty good breakdown of what terms actually mean:
https://www.eater.com/2019/7/17/20696498/whats-the-difference-cage-free-free-range-pasture-raised-eggs

quote:

Cage-free, a term regulated by the USDA, means that the eggs come from hens that, put simply, aren�t caged: They can �freely roam a building, room, or enclosed area with unlimited access to food and fresh water during their production cycle, but [do] not have access to the outdoors.� Considering the conventional cage is 8 � by 11 inches, or the size of a piece of paper, this seems like a better lifestyle � but there are downsides, too. According to All About Eggs by Rachel Khong, cage-free facilities have more hen-on-hen violence and lower air quality than facilities that use cages.

Free-range, another USDA term, means that the eggs come from hens that have some sort of access to the outdoors. However, it doesn�t mean that the hens actually go outdoors, or that the outdoor space is more than a small, fenced-in area; it simply implies that a door exists that a farmer could at some point open.

Pasture-raised is not a term regulated by the USDA; however, if the carton says �pasture-raised� and also includes stamps that say �Certified Humane� and/or �Animal Welfare Approved,� it means that each hen was given 108 square feet of outdoor space, as well as barn space indoors. This is pretty much as close to the bucolic, E-I-E-O farm vibe you�ll get when dealing with large-scale egg producers, so if you�re looking to support those practices, keep a look out for those labels.

# ¿ Feb 4, 2024 21:16

The Something Awful Forums > Discussion > Goons with Spoons > Food Television: Barely even on television anymore.