[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 30 KB, 637x405, Mhm food.jpg [View same] [iqdb] [saucenao] [google]
16375871 No.16375871 [Reply] [Original]

Who is your goto foodman?

>> No.16375880 [DELETED] 
File: 65 KB, 719x565, papa.jpg [View same] [iqdb] [saucenao] [google]
16375880

>>16375871
papa

>> No.16375973
File: 26 KB, 620x414, 445285f6ec474d25d5b7557b05e6a3d4630622de.jpg [View same] [iqdb] [saucenao] [google]
16375973

>>16375871
mama

>> No.16375982
File: 54 KB, 615x409, 3E8274FB-E966-4D08-B6AE-173585257895.jpg [View same] [iqdb] [saucenao] [google]
16375982

>>16375871
It’s my choice.

>> No.16376038

None, most of the people anons make dedicated foods for either make great recipes, are interestingly novel, or are jack-tier. No need to pick favorites from the first two groups, just watch what looks interesting.

>> No.16376268
File: 149 KB, 1600x900, unnamed (1).jpg [View same] [iqdb] [saucenao] [google]
16376268

>>16375871
Bruno Albouze acts like a psychopath,but his recipes, especially the desserts, are god-tier

>> No.16376293
File: 128 KB, 1024x768, 2345792374598.jpg [View same] [iqdb] [saucenao] [google]
16376293

For me it's soichad.

>> No.16376304

>>16375982
Based

>> No.16376313
File: 220 KB, 600x339, CJ.png [View same] [iqdb] [saucenao] [google]
16376313

>>16375871
There's only one answer and you all know it.

>> No.16376328

The monetization of YouTube and the creation of the pro yootoober is the worst thing to happen to western culture since Peloponnesian War.

>> No.16376333

>>16375871
Max, mark wiens and mike chen

>> No.16376354

It's only chef john

>> No.16376366
File: 27 KB, 474x473, picture.jpg [View same] [iqdb] [saucenao] [google]
16376366

>> No.16376603

>>16376313
Love this guy. His videos are simple and outside of him mentioning some useful cooking tips they're straight to the point. His humor is also light, very amusing and not intrusive. I use his recipes all the time and he ever failed me ony once with his gay ass lemon garlic grilled shrimp bullshit. All other recipes were great and it's clear that he knows his shit very well.

>> No.16377304
File: 237 KB, 377x401, guga's rub.png [View same] [iqdb] [saucenao] [google]
16377304

>>16375871

>> No.16377791

>>16376366
Will he ever admit the truth behind Orange Fool?

>> No.16377798

bruno albouze
chef john frahm foooood wishes daht caahm
chef wang gang
brad from bon appetit

>> No.16377864
File: 70 KB, 900x900, chefjohn.jpg [View same] [iqdb] [saucenao] [google]
16377864

>>16375871
There is only one. Chef John. The alpha and omega. Everyone else is just a fleeting fad.

>> No.16377879

>>16376293
>soichad
perfect description. Adam can be both based, annoying, and downright insane at the same time.

>> No.16377938

Cooking with Ja/ck/

>> No.16378243

>>16376366
>>16375871
>>16377864
based
> and as always... enjoyyyy

>> No.16378935
File: 119 KB, 1280x720, 1620395852839.jpg [View same] [iqdb] [saucenao] [google]
16378935

>>16375871
grandpa

>> No.16378965

>>16378935
Can't believe he died. Grandpa was a real one, and I hope he isn't forgotten

>> No.16379258

>>16375871
I can't watch him for long because his flamboyant gayness seeps through too much.

>> No.16379291

it honestly depends if im after recipes, entertainment or education. sometimes the best content has the worst hosts or the good hosts just recycles something Kenji did 4 months ago

>> No.16379297

>>16379258
its okay to be gay anon, no one cares who you fuck anymore.

>> No.16379303

>>16379297
I don't want to eat Hep C and fag parasites

>> No.16379306

>>16376268
>confident in my cooking abilities
>watch his videos for desserts
>feel like a fucking retard who cant even boil water
at least his simpler recipes are also incredibly good

>> No.16379360

>>16379303
doing it in secret doesnt mean youre clean anon

>> No.16379400
File: 118 KB, 1280x720, Chinese Cooking Demystified Steph.jpg [View same] [iqdb] [saucenao] [google]
16379400

>>16375871
I do quite like pic-related, though Chris is a bit annoying. Steph is cute tho, and her dad seems like a based boomer so all is forgiven

>so here's a recipe that dates back to the Xinhai Revolution that my great-grandfather used to eat, it requires incredibly precise knifework, ingredients you can't get outside of one shop in Guangzhou (and only if you're a blood relative of the owner), and comes out looking like a toiletbowl full of vomit, but trust me it's tasty!
And you know what? I believe him, I bet it is tasty

>> No.16379462

>>16375871
Chef John though I watch some Mad Scientist BBQ but his stuff is pretty limited, only so many ways I'm going to cook a brisket

>> No.16379670
File: 77 KB, 900x900, unnamed.jpg [View same] [iqdb] [saucenao] [google]
16379670

For me, it's the Onyo King

>> No.16379684

>>16379670
Holy moly this is the first time I've seen Jean posted in one of these threads that wasn't made by me. He's so wholesome.

>> No.16379688

>>16379297
Yeah but you can see the penis reek wisping off his mouth when he talks and that doesn't seem like good sanitary practice on a cooking show

>> No.16379818

>>16375871
>foodman
Just say "e-celeb" or "youtuber" so we can filter this garbage.

>> No.16379855
File: 34 KB, 300x415, MalcomReedHeadShot (1).jpg [View same] [iqdb] [saucenao] [google]
16379855

>>16375871
>NO ANIMAL IS SAFE

>> No.16379863

>>16375871
Dirlewanger

>> No.16379944

>>16377864
>>16376313
i like this guy but why does he always talk..like this? always ending his sentences..on a high note?

>> No.16380015

>>16379944
iirc he did that initially because he recorded the audio all segmented causing those weird inflections. then that kinda became his thing so he just left it

>> No.16380017

>>16379944
He sincerely (food)wishes everyone a happy ending, and it comes through when he speaks.

>> No.16380021
File: 30 KB, 616x347, 1475611820628.jpg [View same] [iqdb] [saucenao] [google]
16380021

>>16375871

For me it's Alton Brown.

>> No.16380022

>>16380017
>>16379944
Honestly he's like the American version of my maternal family: they have the nasal, end every sentence with an upwards inflection that is endemic to Londonderry

>> No.16380030

>>16380022
>failed spoilers
I inhabit other boards, alright?

>> No.16380081

>>16380015
thought it was autism or an foreign accent thing. redundant, i know. good wing recipes though, nice idea to put corn starch for crispiness

>> No.16380142

you guys ever heard of atomic shrimp? his videos are pretty comfy

>> No.16380143

>>16375871
Please don't post faggot faces on my food board, makes me want to vomit.

>> No.16380156

>>16375871
Chef John's the best, but I like that guga guy who keeps doing insane shit with meats I'll never afford

>> No.16380183

RIP DADDY JACK

>> No.16380189

>>16375973
I want her to debunk my nuts.

>> No.16380209
File: 1.07 MB, 785x705, ckking.png [View same] [iqdb] [saucenao] [google]
16380209

>> No.16380374

>>16375871
Chef Michel

>> No.16380378 [DELETED] 

>>16380209
fuck off child diddler

>> No.16380394
File: 245 KB, 680x383, manofculture.png [View same] [iqdb] [saucenao] [google]
16380394

>>16379670
>>16379684
His passion comes through the screen. I can tell he loves to cook and to teach. It helps that his recipes are good too

>> No.16381902
File: 72 KB, 900x900, 060D6E70-288A-4F9E-8D6C-81AB1260CDD9.jpg [View same] [iqdb] [saucenao] [google]
16381902

nothing personnel burgers

>> No.16382161
File: 102 KB, 900x900, AKedOLR5pbxLoO6Idthm3h3bqriUh26-Aw3O-_EBJkZudg=s900-c-k-c0x00ffffff-no-rj.jpg [View same] [iqdb] [saucenao] [google]
16382161

Y'all forget the based cowboi?

>> No.16382378

>>16375982
Chad

>> No.16382409

>>16379670
I made his cherry custard last night, still in the fridge but it looks really good. Bake time was a lot longer than he estimates though.

>> No.16382415

>>16375871
Max
Nino's Home
Chef John

>> No.16382429

>>16375871
Weeds and Sardines
Jacque Pepin
Rick Bayless (Mexican is good summer food)
French Cooking Academy

>> No.16382439

bob (aka food dip) or feature man

>> No.16382448

Heinz Reitbauer at Steirereck. Honorable mentions to Claudio Sadler and Marianne Lumb.

>> No.16382500
File: 445 KB, 675x450, chef_michel_dumas-1570976.png [View same] [iqdb] [saucenao] [google]
16382500

>>16375871

>> No.16382558
File: 170 KB, 600x591, m0mor2-b78926438z.120120309092821000g1415vtmq.1.jpg [View same] [iqdb] [saucenao] [google]
16382558

/thread

>> No.16382587

>>16375982
knorr

>> No.16382616
File: 177 KB, 300x417, ja ck soyfani.png [View same] [iqdb] [saucenao] [google]
16382616

>>16382558

>> No.16382700

>>16376313
based

>> No.16382707

>>16380022
hey man i think you misspelled that you mean Derry in Ireland right?

>> No.16382728

>>16376313
He’s the only YouTube cook who’s recipes I’ve actually made. Chef John is based

>> No.16382735

>>16379944
It's also a good technique for removing "uhms" and other more annoying pause phrases. Then he became known for it.

>> No.16382748

>>16378935
my favorite answer even though grandpa was sort of a lousy cook actually

>> No.16382753
File: 101 KB, 953x369, RickBayless.jpg [View same] [iqdb] [saucenao] [google]
16382753

>>16375871
My go-to is Shotgun Red or Kent Rollins, but this is my new man crush.

>> No.16383013

>>16379855

Love this guy. wouldn't put a single recipe of his past my lips but I love him.

>> No.16383061

>>16382753
>Shotgun Red
based

>> No.16383196

>>16382558
The original soijack

>> No.16383227

>>16375871
This guy gives off major soy energy but his videos are honestly pretty great. It's like Townsends but without the personality and charm of a brick.

>> No.16383381

>>16382558
>>16382616
Based jackfags