/ck/ - Food & Cooking

and he makes /ckpol/ seethe, so that's a 'based' from me

>>14194590
>impeccable
A lot of it is mediocre. Instead of making videos about stuff he has mastered, he makes a lot about stuff he tried once or twice and kind of got good enough that people that are shit at cooking think it's amazing but really it's garbage. You must be one of those.

>muh daughter
>eats from other people's food
>uses dirty cookware from the sink
>chewing noises
>get those guys on there
>whistles nervously
>let these guys fry a bit more
>he called the food these guys lmao!
>muh doggos!
>louder chewing noises
>uh oh here come the comment police haha!
Kill yourself reddit.

>>14194755
bit too much seethe mate tone it down
>NO NO NO! I ASSOCIATE DOGS WITH SOIKEK MEMES! HE'S NOT ALLOWED TO INCLUDE THEM!!!!!!!

Why is he so effeminate

>>14194755
Well done proving >>14194660 him right I guess?

>>14194590
It's really satisfying to see him take to YouTube. Now Cringing with Babish can no longer get away with straight-up stealing his recipes.

I prefer his written stuff on Serious Eats to his videos, honestly.

He's kinda boring to watch on video.

>>14194954
A bit, but I vastly prefer video tutorials because you can get a better feel for the correct textures and consistencies if you see it and don't just read about what you're supposed to do. It also doesn't help that Kenji's written recipes are always full of anecdotes that make them kind of annoying to scroll through.

>>14194998
Are they? Seriouseats recipes tend to be very straight forward

>>14195003
Some. Like the one where he tries to recreate some burger sauce and then tells the tale of how he was about to start dumpster-diving behind one of their restaurants but eventually managed to find out through the time-honored martial art of "just fucking asking".

>>14195029
usually there's two articles for a dish
one with more bullshit text
one more straight forward step by step

>>14194590
>impeccable
>nullify
>flowery

you have cringe writing habits

>>14194998
The Chef John approach is proven best. A quick and nondescript video with a link to the actual recipe in text form.

>>14194590
Ummm excuse me

>>14195043
The only time it's not like this is when you don't get the flowery stuff. Kenji is pure fucking soybean sauce, but he's based. I wager the world's chili game went up 20 percent because of him.

>>14195303
You write like a redditor.

>>14194590
he's the most based food writer in existence
he has singlehandedly improved the skills of the average home cook

>>14194755
>Instead of making videos about stuff he has mastered, he makes a lot about stuff he tried once or twice and kind of got good enough
it's obvious that the opposite is true
he's been showing recipes that he's made dozens if not hundreds of times previously

>he said that his restaurant has made any profit in his Adam Ragusea video
Jesus Christ, is the restaurant business really that ruthless?

>>14196157
The margins are razor thin. Like 2-3% I think but others can correct me on that

>>14196169
damn nigga

The J. Kenji Lopez-Ault one-pan breakfast quesadilla literally changed my life. Imagine getting three meals in one and you don't even have to clean the pan if you do it right (I still do because roommates)

>>14196205
Watching this I was like... what the fuck is he doing, there's no way... what? why are the buns there? holy fuck!

>>14194590
i'm always recommended his late night grilled cheese video on youtube and I'll watch it every single time. I didn't even know he was famous until way late

Watched his eggs benedict video. He didn't teach me shit. His straining method for poached eggs is retarded. It came out well, but what is the use if the viewer can't replicate his results? Chef John kills him. Okay channel.

>>14195873
Nope. A lot of the recipes are half assed at best.

>>14194590

Nah, poorly edited and he goes on a LOT of tangents

>>14196157
Why do you think most restaurants don't last a year? And in places with post lockdown restrictions like the shit hole that is Puerto Rico, you can bet your ass that most non-chain restaurants aren't going to make it.

>>14196551
wrong, idiot

anyone knows a decent youtube cook who doesnt talk (much), has ingredients in the description and uses cuts only when absolutely necessary?

>>14197626

Most of the tangents are fairly informative, normally about his time as a worker in top restaurants which is pretty insightful. I very much enjoy them.