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Falling knives have no handles.
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Apr 1, 2024 12:20
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My reflex most of my life was to "catch" things with my feet, that is, to slow it down as if a hackey sack. Didn't take too many accidents to unlearn this.
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Apr 1, 2024 12:32
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I just try to lay underneath it fast as I can Still no success
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Apr 1, 2024 13:33
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BrianBoitano posted:My reflex most of my life was to "catch" things with my feet, that is, to slow it down as if a hackey sack. Yeah, that’s exactly the same reflex. Luckily no accidents yet but I’ve had some terrifyingly close shaves
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Apr 1, 2024 16:21
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Ten minutes ago, i tried to hackey sack a dropped plastic pitcher of grape crystal light. thankfully, there was maybe a centimeter of beverage left in it or i would have kicked an 8-pound liquid container and hurt my foot, or painted my kitchen walls purple
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Apr 1, 2024 17:20
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Maybe they'd look nice purple? Now you'll never know.
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Apr 1, 2024 21:32
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my landlord might not like it, but then again... maybe ill grease up my pitcher later and see what happens
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Apr 2, 2024 00:28
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J Kenji Lopez' Youtube channel is so good. Sounds like a very low bar, but it's nice to be able to watch someone on YT that can actually articulate a thought without 10 jump cuts and also isn't trying to bedazzle everything for clout. Also it's just super informative.
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Apr 2, 2024 08:38
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Yeah he’s one of the youtube cooks I mind the least.
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Apr 2, 2024 14:41
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My favorite thing about Kenji is that while he explains why he does things the way he does, he fully acknowledges that other people might have different ingredient availability, might have other preferred methods, and reinforces that it's OK. Too many of the YT cooks used to lean into the idea that their way was the only way, and if you didn't have XYZ ingredients then you may as well not try. Chef John has always done this as well, I believe.
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Apr 2, 2024 16:17
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The pov video format that kenji does is really good about showing the actual process and amount of work involved in making a dish
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Apr 2, 2024 16:27
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Shooting Blanks posted:My favorite thing about Kenji is that while he explains why he does things the way he does, he fully acknowledges that other people might have different ingredient availability, might have other preferred methods, and reinforces that it's OK. Too many of the YT cooks used to lean into the idea that their way was the only way, and if you didn't have XYZ ingredients then you may as well not try. That’s just you cookin’.
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Apr 2, 2024 16:42
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After all, you are the Goons With Spoons of your crab Rangoons 
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Apr 2, 2024 17:02
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BrianBoitano posted:After all, you are the Goons With Spoons of your crab Rangoons I heard that in his voice.
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Apr 2, 2024 18:04
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I think one adittional thing that really helps making Kenji's videos good is that Youtube isn't really his main income source, I assume. That means he isn't really beholden to the algorithm the same ways most other youtubers are. He doesn't have to worry as much about making silly thumbnail faces, and clickbait titles, worry about the optimal video length and cramming in sponsor messages. He should be freer to make the videos he is interested in making for the moment.
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Apr 2, 2024 19:08
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DekeThornton posted:I think one adittional thing that really helps making Kenji's videos good is that Youtube isn't really his main income source, I assume. That means he isn't really beholden to the algorithm the same ways most other youtubers are. He doesn't have to worry as much about making silly thumbnail faces, and clickbait titles, worry about the optimal video length and cramming in sponsor messages. He should be freer to make the videos he is interested in making for the moment.
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Apr 2, 2024 19:11
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He's got a column with NYT Cooking, apparently. And a new podcast about recipe development.
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Apr 3, 2024 20:19
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With 1,5 million subscribers his youtube income likely isn't trivial, but I had the impression he also does a bunch of food industry freelance consultant stuff, in additiion to writing for the NYT and other media things. I could very well be wrong though.
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Apr 3, 2024 21:07
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his wife was like level 7 or 8 at google, at that level total comp is getting close to a million bucks / year, if not over
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Apr 3, 2024 21:14
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Yeah I could have sworn he described himself as some kind of "stay at home dad" at some point.
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Apr 4, 2024 02:53
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He's also still part-owner of Wursthall, which probably brings in some extra scratch.
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Apr 4, 2024 15:12
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I haven't watched any Food Network since I cut the cable 4 years ago, but where I live I get like 9 PBS stations with my OTA antenna (plus I'm a PBS sponsor, so I can stream all of it anyway). The single best cooking show on all of television is Patti's Mexican Table. Come at me.
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Apr 10, 2024 16:15
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The ranch gordo beans are really hit or miss. My dad gave us some caballero beans and they were pretty terrible. Weird, beany (not in a good way), sweet, just totally deteriorated before getting soft, and worst of all buggy. Had to spend extra time picking out the dried ones hit by weevils, then a lot of time picking out the ones I missed the first time after they soaked.
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Apr 15, 2024 23:16
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Eeyo posted:The ranch gordo beans are really hit or miss. My dad gave us some caballero beans and they were pretty terrible. Weird, beany (not in a good way), sweet, just totally deteriorated before getting soft, and worst of all buggy. Had to spend extra time picking out the dried ones hit by weevils, then a lot of time picking out the ones I missed the first time after they soaked. And they were stored in the original packaging? I've had nothing but great experiences with RG, to include customer service.
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Apr 16, 2024 00:23
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Yeah I’m mostly annoyed by the bugginess. I think they just weren’t my taste, but I can definitely see the appeal. I’m just grumpy because I cooked them for some soup and didn’t like them at all. My dad got them not too long ago (he’s in the bean club) and shipped them to me pretty much immediately after he got them in the original package. I’m not a bean pest expert so I don’t actually know what it was, as in whether it was field damage or storage damage. Their bean sorting is hit or miss IME. In the past I’ve gotten immaculate beans, but also some extremely grubby and damaged beans. Like 50/50 or something, I tend to have to pick and clean them more than grocery store beans.
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Apr 16, 2024 01:00
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I've gone through a bunch of their beans of different sorts and I've never found any bugs or rocks and I think I could fit all the bad/damaged beans in the palm of one hand. Not disputing what happened to you, but it really hasn't been my experience.
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Apr 16, 2024 01:11
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SubG posted:I've gone through a bunch of their beans of different sorts and I've never found any bugs or rocks and I think I could fit all the bad/damaged beans in the palm of one hand. I’m disputing it. Why are you lying to us?! WHY??! Are you a stooge for Big Bean? Also, for those who eat a lot of peanut butter and tahini https://www.instagram.com/p/C5zFWv5iyVB/?igsh=MWl4dW56ZzBkbnJvcw== (Full disclosure: that’s me, I’m need of a shave) therattle fucked around with this message at 07:26 on Apr 16, 2024 |
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Apr 16, 2024 07:24
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necessity truly is the mother of invention more food problems need to be solved with power drills tbqh
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Apr 16, 2024 13:50
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The place I worked at once got tahini in five gallon buckets. The bottom half foot of that poo poo was concrete, even the industrial-strength immersion blender was like, wtf you want me to do with this?
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Apr 16, 2024 14:11
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Brawnfire posted:The place I worked at once got tahini in five gallon buckets. One of those cement mixer drill attachments. Leraika posted:necessity truly is the mother of invention AGREED. One can buy dedicated peanut butter/tahini drill attachments but they are surprisingly expensive. Cleaning attachments are also available. The best method is actually to put the whole new jar into the food processor. With good scraping technique there is minimal waste. But it’s not as much fun and doesn’t work with crunchy peanut butter (unless you want to convert it to smooth) therattle fucked around with this message at 14:44 on Apr 16, 2024 |
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Apr 16, 2024 14:16
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That musician La Roux hasn’t got any songs about flour-based sauces seems like a wasted opportunity.
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Apr 17, 2024 07:39
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therattle posted:I’m disputing it. Why are you lying to us?! WHY??! Are you a stooge for Big Bean? Omg rattle you’re such a handsome man. 
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Apr 17, 2024 11:43
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dino. posted:Omg rattle you’re such a handsome man. Thanks. I know.  That was me badly needing a shave (and making goofy expressions), although I quite like the beard - but not the longer hair (such as it is) that goes with it. But my wife doesn’t care for the shaved head and beard look, so I had to choose. I shaved back down to stubble. therattle fucked around with this message at 12:57 on Apr 17, 2024 |
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Apr 17, 2024 12:47
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https://m.youtube.com/watch?v=Duz6CB9nofQ
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Apr 19, 2024 04:38
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I like how he wears turtlenecks both summer and winter.
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Apr 19, 2024 05:46
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Should see the How To Drink version of that, https://www.youtube.com/watch?v=0mTocv3HV5w
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Apr 19, 2024 06:08
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I can see how it would be Christmas-adjacent, what with the flavor of dried/cooked fruit and spices, it’s halfway to being a mulled wine
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Apr 19, 2024 07:03
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Dr. Pepper is also good mixed as 1 of 3 parts in eggnog and bourbon.
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Apr 19, 2024 07:21
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Mr. Wiggles posted:Dr. Pepper is also good mixed as 1 of 3 parts in eggnog and bourbon. That sentence just gets worse and worse
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Apr 19, 2024 07:33
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My drink of choice is the Pibb's Cup.
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Apr 19, 2024 15:54
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