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Steve Yun posted:I haven't tested this for myself (lol at cooking rice on a stovetop) but the argument against universal rice:water ratios on stovetop seems very compelling The series continued today! https://www.youtube.com/watch?v=gsENVMHH3KQ
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Feb 22, 2018 22:49
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Seonkyoung Longest is great for mostly Korean and other Asian dishes, HowToBBQRight (Malcolm Reed) is good for good ol' boy BBQ, Rajshri Food is great for Indian stuff.
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Feb 23, 2018 00:36
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I’ve posted these links at least once before: http://www.vietworldkitchen.com/blog/2009/03/myths-and-truths-about-cooking-rice-.html http://www.vietworldkitchen.com/blog/2009/03/how-to-cook-perfect-rice.html https://www.vietworldkitchen.com/blog/2017/09/how-i-cook-great-rice-in-the-instant-pot.html Read them if you still have any rice confusion.
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Mar 6, 2018 16:22
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Why do goons not like Kenji Lopez-Alt?
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Mar 6, 2018 16:56
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He was so worshiped by goons for so long that it's backlash time
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Mar 6, 2018 17:00
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i like nice words
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Anne Whateley posted:He was so worshiped by goons for so long that it's backlash time The Alton Brown effect
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Mar 6, 2018 17:02
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Alton Brown is apparently a legit rear end in a top hat though, in addition to being impossibly annoying
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Mar 6, 2018 17:12
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the garbage website change of serious eats killed any enthusiasm I had for his product. The recipes of his I remember I'll google search to reference but as far as I'm concerned he's not making any new content.
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Mar 6, 2018 17:13
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KyloWinter posted:Why do goons not like Kenji Lopez-Alt? His recipes are generally pretty good to great (I use them often), but he can be kind of a dick on social media.
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Mar 6, 2018 17:36
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Do we hate Kenji? He's the first person I seek out if I'm trying to find a recipe for any given dish.
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Mar 6, 2018 17:40
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Submarine Sandpaper posted:the garbage website change of serious eats killed any enthusiasm I had for his product. The recipes of his I remember I'll google search to reference but as far as I'm concerned he's not making any new content. Yep. Even the recipes they put out now aren't great, and most of their content has turned into "listicles" of previous recipes. Now they've started to nag me about using an adblocker, so that's pretty much the end of my interest in SeriousEats.
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Mar 6, 2018 18:30
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Kenji is ok. I mean, sometimes his techniques can be pretty cool but as I've become really comfortable in the kitchen I've noticed that I just disagree with him sometimes. He's great for beginners though so yeah it's the same thing as Alton Brown.
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Mar 6, 2018 18:45
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Ya the website been sucking hard for a year. What are new and good websites?
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Mar 6, 2018 19:25
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Isn't Kenji working on a second book? Maybe that's why the website hasn't been getting new Kenji recipes.
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Mar 6, 2018 20:54
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Yep. He's also at the tail end of opening his sausage hall.
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Mar 6, 2018 21:21
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Casu Marzu posted:Yep. He's also at the tail end of opening his sausage hall. Is that another name for a gay bar?
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Mar 6, 2018 21:25
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I'd hang out at Kenji's sausage bar, no matter what animal those sausages come from, or are attached to.
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Mar 6, 2018 21:30
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KyloWinter posted:Ya the website been sucking hard for a year. What are new and good websites? https://www.maangchi.com/ - korean has a youtube channel https://www.kingarthurflour.com/ - first look at bread recipe https://www.ars.usda.gov/northeast-...n-service-page/ nutritional information which will hopefully come back post trump http://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php pressure cooker time reference https://www.thekitchn.com - they usually test recipes from other sources https://www.maureenabood.com/all-recipes/ lebanese http://www.wildyeastblog.com - sourdough, generally doesn't use a young leaven http://girlmeetsrye.blogspot.com/ - not a great recipe site but she got me into bread/sourdough https://kindredcocktails.com/cocktail cocktails if I don't want to crack a book to find something new http://www.indiansimmer.com/ haven't used this much tbh I hope it's good http://hostthetoast.com/ don't know how this is now but used to be my app/munchies lookup http://thewoksoflife.com/ - been very handy for certain recipes i.e. siu yuk
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Mar 6, 2018 21:36
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so the deal is he's basically really making a sous vide machine bar cuz it allows him to have a lot less skill and a lot more dish quality for just capital expenditure. sausages are well suited for this because they're quite sous videable. and it's easier to upsell beer in a place literally named a beerhall still give it a third chance of failure, but i would give a 95% chance to peeps who don't know anything, so he knows the poo poo
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Mar 6, 2018 21:45
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bob dobbs is dead posted:so the deal is he's basically really making a sous vide machine bar cuz it allows him to have a lot less skill and a lot more dish quality for just capital expenditure. sausages are well suited for this because they're quite sous videable. and it's easier to upsell beer in a place literally named a beerhall He'll have enough people making pilgrimages to keep him going for at least a year. He's enough of a "celebrity chef" for that despite the overdone concept It makes me wonder what kind of contract he has with Serious Eats though, because he's basically their figurehead, yet is constantly doing other massive projects that don't involve SE. I assume he's close to breaking ties with them because at some point he'll be making more money with said side projects than what they're will to pay for his name recognition. If he's not already.
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Mar 6, 2018 21:54
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I think he was (is?) just consulting for Wurst Hall, which he had done for other restaurants before, but now he's mainstream food famous and he didn't expect all the interest in KENJI'S RESTAURANT
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Mar 6, 2018 22:08
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Anne Whateley posted:I think he was (is?) just consulting for Wurst Hall, which he had done for other restaurants before, but now he's mainstream food famous and he didn't expect all the interest in KENJI'S RESTAURANT No, he owns Wursthall with two other restaurateurs.
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Mar 6, 2018 22:13
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It looks like he's a partner, and his title is consultant, which is what I think he did elsewhere (Boston?) quietly before. This was in a long print media profile iirc. I can't find it now, but I'll look later.
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Mar 6, 2018 22:41
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Clickbait and ART! in cake making is confusing to me. It's a layer cake done up with fondant, sculpting chocolate, and meringue to look like a single giant slice of lemon meringue pie link to the video if you don't mind giving them clicks
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Mar 6, 2018 22:52
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Anne Whateley posted:It looks like he's a partner, and his title is consultant, which is what I think he did elsewhere (Boston?) quietly before. This was in a long print media profile iirc. I can't find it now, but I'll look later. Well, Kenji's own Reddit profile says "Stay-at-Home Dad. Author of The Food Lab. Writer and consultant at Serious Eats (https://www.seriouseats.com). Chef/Partner at Wursthall and partner at Backhaus bread (both San Mateo). Amateur woodworker. Feminist." But Wursthall itself (in a job posting for chef de cuisine) calls him a consultant. Most media says he's "opening" it with the other two guys and implies he's an owner. So really, no idea. Also I have no idea why I spent time looking this poo poo up.
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Mar 6, 2018 22:55
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Submarine Sandpaper posted:the garbage website change of serious eats killed any enthusiasm I had for his product. The recipes of his I remember I'll google search to reference but as far as I'm concerned he's not making any new content. (edited to be less of a skimming rear end in a top hat) Mr_Roke fucked around with this message at 02:00 on Mar 7, 2018 |
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Mar 7, 2018 01:53
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kanji alt lopez has had like 3 pretty good insightful recipes and then just riffs off that and pays other people to riff off that so yeah the (respectable) internet now hates him because hes the loving ugandan knuckles of internet sperglord cooking at least it took alton brown like 6-7 seasons to self destruct, is all I'll say, not that I'm an apologist for his poo poo chef john took like 2 youtube videos lol
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Mar 7, 2018 07:53
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also I'll admit, I'm really surprised that bourdain has not yet self destructed. at least in my opinion anyways. his poo poo changes, but it seems true to his original self - even while self-acknowledging selling out as hard as possible - which is pretty loving impressive. I guess just self consciousness and a concern for integrity helps when you do something you're proud of?
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Mar 7, 2018 07:58
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Normal brain: Our food shouldn't have pesticide residuals on them Expanded brain: Ingredients should have never touched pesticides Glowing brain: All organic, all the time, and no chemicals Galaxy brain:  https://www.tastingtable.com/cook/national/what-is-kosher-salt?utm_medium=email&utm_source=TT&utm_campaign=Daily&utm_content=Editorial
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Mar 7, 2018 16:31
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BrianBoitano posted:Normal brain: Our food shouldn't have pesticide residuals on them Wow that's really loving dumb. Pretentious little poo poo right there.
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Mar 7, 2018 18:10
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I read that and still don't really get the problem. It's cheap? So?
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Mar 7, 2018 18:23
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Brawnfire posted:I read that and still don't really get the problem. It's cheap? So? you don’t understand, your sodium chloride is being made out of chemicals
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Mar 7, 2018 18:35
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Chemicals in my chemicals? WHY I NEVER.
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Mar 7, 2018 18:43
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The dude sells flavored salts I think. 
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Mar 7, 2018 18:53
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mindphlux posted:also I'll admit, I'm really surprised that bourdain has not yet self destructed. at least in my opinion anyways. He kinda seems like a, you know, nice kind of guy, too. Submarine Sandpaper posted:Some of these may be terrible now. Who knows but they exist in my bookmark bar: http://shesimmers.com for deep Thai poo poo. http://chinasichuanfood.com pretty good all-Chinese, but Sichuan-leaning, somewhat pretentious but still competent recipes. https://zsuzsaisinthekitchen.blogspot.com for grandma-style Hungarian and other stuff. Blast from the past. https://turmericsaffron.blogspot.com for Persian cooking, seldom updated but good recipe collection. https://georgianrecipes.net/ - same, but Georgian. I really should cook more Georgian. https://www.vahrehvah.com/ for extremely competent Indian, both Southern and Northern, and a solid hit of sheer life affirming positivity.
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Mar 7, 2018 18:55
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Mark Bitterman sells artisanal salts so his telling people kosher salt is bad is financially motivated
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Mar 7, 2018 19:04
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also that site has live rendered polygons instead of header/footer images, so it's pretentious and dumb all round
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Mar 7, 2018 19:09
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BrianBoitano posted:Normal brain: Our food shouldn't have pesticide residuals on them Oh gently caress I'm a drat moron who needs to learn to read. I'm facebook friends with the author. I was just going to a FB group we both moderate to complain about it, and she's already posted how proud she is of writing it 
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Mar 7, 2018 19:12
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have you tried asking her if she got to huff any of the salts
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Mar 7, 2018 19:14
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gently caress that salt guy. I have a few expensive finishing sakts but im not using them to make a brine for a loving giant turkey. Also his "the French are le bestest at everything salt" can go gently caress right off.
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Mar 7, 2018 19:53
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