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The_Doctor posted:
try sir bertram wilberforce's emulsified homogenate then. you can get it in any tescos or within the enchanted wood
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Gaius Marius posted:Yeah it's the same reason I like Chef John, good technique well explained and no bullshit twenty minute personal anecdotes or trying to make themselves a marketable character. He makes a very smart decision to never include measurements of stuff in the video itself; he'll just say "add the cinnamon" or "now it's time for the vinegar" or whatever, and you have to refer back to the recipe for the measurements. Which I think is really clever since it's separating prep and technique in a very efficient way
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Feb 23, 2021 16:59
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eke out posted:the brit Just a note that he lives in the UK but he was born in Malaysia and grew up there. I don't believe he's British
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Mar 15, 2021 12:42
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The_Doctor posted:Maybe you should ask him? Demand to see his papers? Woah - not what I was getting at at all. I'm not saying he's not sufficiently British, I'm just trying to provide context to the angle he's coming at with his character. I think the character would ring very differently if he had in fact been born and raised in the UK Riptor fucked around with this message at 16:40 on Mar 18, 2021 |
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Mar 18, 2021 16:38
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Fartington Butts posted:I more often hear people saying “waygoo” waygoo steak with chipoltay sauce
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Mar 24, 2021 20:34
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droll posted:Making fun of cultures that don't have big Japanese and Mexican communities therefor don't know how to pronounce words is woke. Lumping entire countries in together because 2 youtubers pronounced it wrong is also very smart. oh boy oh boy
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Mar 24, 2021 20:47
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enki42 posted:The "you should pronounce words the way they sound in their native language thing" is such a case by case thing I don't think there's any point getting salty about it either way. Different words are going to have different standards in terms of how much they deviate, and that's sometimes even differs for different parts of north america. yes but you can at the very least not transpose letters, is my point I'm eating this habmurger with mutsard and ektchup
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Mar 24, 2021 22:02
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more falafel please posted:They do this with French too, although that's at least partially because they hate the French so much. A "fillit" of chicken. Yeah but then there's also CWAAAHSOOOHHNNN
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Mar 26, 2021 02:36
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Safety Factor posted:I did not understand IRN BRU until I had it ice cold with fish and chips. Then my third eye opened and I became an IRN BRU Appreciator. what sodas do you recommend warm
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May 17, 2021 17:38
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How Wonderful! posted:Moxie that's to be mixed with milk, as all insane old people who live in new england will tell you
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May 17, 2021 17:42
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eke out posted:https://www.youtube.com/watch?v=fMUZkOX1Z1I Rick is a horrible guide-style host though. It's really weird that animal crackers go into birria, right? Like, really weird and interesting! There must be some interesting history there, or at least some good reason as to why the guy includes it. But their inclusion just flies by with almost no comment.
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Aug 5, 2021 18:45
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i genuinely don't understand how any new dishes were ever invented in italy
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Aug 25, 2021 01:33
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I would like for them to do a New England season where they can go to all kinds of non-Boston places in the region, like that season where they moved all around California
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Jan 28, 2022 03:54
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droll posted:Mmm carrot meatloaf my fav its good
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Jun 16, 2022 17:14
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ninjahedgehog posted:At the very least they should show them a picture of the end result or something. Right now it feels like whoever's wild guess is correct wins, or the off-chance that someone actually has heard of the pastry in question, rather than actually testing their knowledge of baking fundamentals. I agree with this; it's one thing to use terminology regarding the substance of the bake ("make a meringue..." etc) but they seem to do a piss-poor job of describing the aesthetics of it verbally and it doesn't seem fair to judge the bakers on that
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Oct 18, 2022 21:02
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dino. posted:It’s those aprons they had them wearing at BA. All of them made the women look like they’re in some weird cult where you have to wear flour sack dresses, but your mom can’t sew, so you just wear the literal flour sack. I get that they may be functional, but dear gods are they ugly. it is a very weird thing to talk about the degree to which aprons are or are not making female cooks/chefs attractive
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Nov 7, 2022 19:31
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Flash Gordon Ramsay posted:I don’t think Dino is commenting on their attractiveness. He’s just saying what they’re wearing is ugly. fair enough
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Nov 7, 2022 19:43
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Molly's life is a contrast in dogs. On the one hand she owns a weiner dog names Tuna who is adorable, and on the other hand some other dog bit her in the fuckin face within the past year Also my wife loves Molly so I bought her the cookbook she came out with and the recipes are genuinely good
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Nov 9, 2022 12:58
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Agreed that rice cooker is the way to go but if you don't have one, and you're making a lot of different dishes on the stove i can see how using the microwave makes a lot of sense
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Feb 26, 2023 15:18
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Ragusea has a really interesting episode of his podcast / video version of said podcast, posted to YouTube, in which he talks about his thoughts on Alton Brown and, in connection to it, his thoughts about himself and how his career exists because of, and in response to, Alton. I know he's come up here a bunch in the past; thought folks might be interested
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Mar 1, 2023 21:57
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captkirk posted:I grew up in Wisconsin and I'm sort of dreadkng this because I know a bunch of the discourse is going to be empty brain takes using stereotypes of Midwestern food. this is what the Boston version felt like to me; it didn't feel like they came to Boston, looked around and went "ah we should do XYZ"; it felt like they brainstormed back in LA, showed up and went "ok here we are at fenway park and cheers" and whatever. I still hold out hope they do an overall "New England" season, kind of like when they did that weird one a few years ago where they went all over California
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Jul 18, 2023 19:29
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dino. posted:I honestly think that Ramsay plays up the rage. People are allowed to enjoy Sysco food. Also, freezing leftovers is fine. Relax. Your blood pressure will thank you. every single episode he also takes the food, dices it up into a million pieces with his knife and fork and smears it around the plate and then goes "what a mess!"
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Oct 16, 2023 16:37
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Borsche69 posted:idk where else to post this but it seems like david chang is getting flamed for trying to trademark chili crunch/chili crisp and sending C&Ds to other companies selling their own versions lol. well it looks like he's specifically going after people using the specific terms "chili crunch" and "chile crunch" which, while stupid and clearly not something that's reflecting on him well, is less insane than him going after people who are making the condiment, flat out
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Apr 12, 2024 02:51
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Yeah, it definitely seems like something he's entirely with his rights to do. I just think that tactically it's not the smartest hill to die on
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Apr 12, 2024 10:35
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