Do I think the scores are unfair? Nah, probably not. But the whole thing just seems setup to circlejerk about their perceived evils of mass-produced food. Like omg Conagra amirite?
It's like when Bourdain said the worst food he'd ever eaten was a McDonald's chicken nugget. If I recall correctly, he ate wild boar intestine covered in shit and hair on camera. He's just saying what's popular with the libtards.
>>7307991 >>7307995 What is he supposed to rate one jar 10/10 just for the hell of it? It's common sense that shit you buy in a jar probably isn't the most amazing thing in the world. Their is nothing circlejerking about that, he's just saying that if you are in a hurry this particular product is the best in his opinion.
Lots of great content on the site and the reviews are very far, but James himself is absolutely up his own ass sideway and so deep in the closet he can Narnia. He wants to be a working man's Heston Blumenthal but he's not anywhere near as skilled or perceptive as he thinks he is and he's got a whole bunch of crackpot halkf baked ideas that he thinks constitute "food science"
>PROTIP: science happens in a lab and real food scientists are light years over his head
I heartily dislike his attitude and his fully autistic confidence in his own bullshit. I rarely read his recipes or posts, they trigger me. He puts fucking fish sauce in his chili.
ITT: I don't like him because science is kewel and I need a double blind peer-reviewed journal to tell me if I like the taste of food that is literally inside my mouth being chewed, by me, also cuck cuck cuck muh race mixing
I like the concept, and SOME of the info is good, but KL-A can go fuck himself in the ass with glass. I can't stand the fucker and wish he'd go the fuck away and never come back, the little pretentious guttersnipe.
>fucking ten billion words >immediately says "trained as a chef" >hahaha my wife can't cook liek me dumb bitch >lists a bunch of bullshit strawmen and proceeds to "test" them >oh wow holy fuck high school physics is real omg nobody told anyone >EVERYONE I HAVE A VARY IMPORTANT ANNOUNCMANT TO MAKE >"shits really real yo"
and he get's BTFO in the very.first.comment. >oh yeah just like that thing my mom AKA everybody always does
>I spent a couple years working the pasta station at a restaurant known for its pasta. We did at least a hundred covers a day, and at least three-fourths of them would have at least one pasta course. That's an awful lot of pasta to cook. I cooked it all in a large, six-slot pasta cooker that held about 15 gallons of water at a constant boil.
Dis nigga worked for Olive Garden. That is his entire claim to being an actual cook, he worked the line at a fucking pasta restaurant holy fuck. I was a carpenter for three years but am I the god of woodworking?
JFC fuck this guy so hard. Olive Garden.
Does anyone not know that pasta will get soft in water just from? fucking kitchen
about boiling pasta and yarking about "conventional wisdom that is all 100% made up fucking shit
You can't fuck with something that is great and call it "the better" unless the entire fucking world agrees with you. have you ever tried a cheeseburger with chopped celery? IT'S THE BEST THE BEST THE BEST CHEESEBURGER POSSIBLE
How is this guy any different from Alton Brown? Everyone on /ck/ can't stop blowing him and his unitasker rule. They seem about the same to me. Lots of good information but you shouldn't take it as gospel or even your only source
>>7309059 It does matter. It could be good for all you know but you're dismissing it because "you can't fuck with great things, man."
Regarding your other point, that's pretty much standard clickbait practice. I'm not defending it, but I don't really hold it against the guy. Almost every blog does that. Regular people do that on here all the time, especially on this website. How much of this do you see on a regular basis:
you need chops before you can fuck with the main. He has none. He's an asspie line cook that squandered an MIT education to write a shitty muh feels column mixed with retard science about food. if alain fucking ducasse comes out of the grave to tell me celery needs to be on a cheeseburger, I'll accept it. Some little slacker dude deciding everything need fish sauce in it because he misses his emotionally distant weeb mom is decidedly not on the acceptable list
I like the site, some of it is overkill but there are lots of techniques I wouldn't have thought of and I like reading some of the articles. Kenji has kind of turned into a shill over time though, trying to sell baking steels and videos and books. Pic related, it's carnitas I made using a SE recipe.
>>7309151 If I remember correctly, he co-designed the baking steel that he recommends all the time. He also shills the sous vide setup he uses all the time, I don't know if that directly results in a kickback though. Plus the Amazon affiliate links, but I guess they can't really be faulted for that, it's a revenue stream.
holy fucking shit. how in the WORLD did your discover that METAL is more thermally conductive than STONE. Cristofo Colombo and WOW!
this changed my life my god, do you think anyone else EVER thought of this, quick call the commercial pizza oven makers and tell them, omfg
I'll never pretend my shitty home oven is anything like a $50k pizza oven with a pizza STEEL again!!!! fuck those pizza stones, what a ripoff, amirite? even though they were supposed to substitute for a clay beehive oven I also pretended my shitty home oven could be!
What was the point of that shitpost that took you several minutes to write?
Since you obviously didn't know what a baking steel was beforehand, you would have benefited from reading the article about it on serious eats since the entire purpose of the website is to teach people about better ways to cook.
>>7309180 I own a metal pizza pan for my home that was manufactured in the early 1980's? None of this is new knowledge to any degree? If you'd paid attention you'd already know this shit, it's basic? Do i need to continue?
>Pursuit of perfection the wording is going a bit far, but I think he means well. I've learned quite a bit as a beginning cook from seriouseats / (and mostly Kenji's work got me interested at first), like what searing is, long cooked tomato sauce, cuts of meat to buy. def got me comfortable with starting to cook this was the first post that introduced me to seriouseats / Kenji: http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html
>unnecessary autism I think there's a lot of this too. that fucking pasta post, and also this bs: http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html I started to follow Kenji on twitter but after a couple days couldn't fucking stand his head up his ass tweets. he's a douche, and some of his work he takes too seriously, but generally it's a good resource and I appreciate it
Ah yes, burnt cheese, uneven toppings, no appreciable crust rise, and a crust that is likely mushy as shit underneath all that because it had to cook at the same rate as the toppings. There's a reason real pizza places put their pizzas into ovens onto stone / steel that is already at 500 F so that the crust will cook quickly and you don't have to burn your cheese / toppings in order to make the bottom of the pizza crispy.
Thanks for demonstrating why pizza pans are shit for cooking pizza.
>>7309464 These posts make it sound like he has some financial interest in it, though it's not clear to what degree: http://www.seriouseats.com/2014/04/the-food-lab-the-new-reversible-baking-steelg.html http://www.seriouseats.com/2015/06/baking-steel-griddle-has-arrived.html
I love how deeply /pol/ has infested the rest of this site. Some neckbearded redpill MRA angry about muh libtards on a cooking website gets so worked up and calls someone who has no idea who he is nor would he care about him if he did an aspie.
protip: if you write more about someone than they write about you that makes YOU the obsessive weirdo
>>7309404 how does the asspain taste? the crust rose perfectly, the "burnt" cheese was on purpose and the pie was crisp on the bottom and yet not tough at all on the body. it was literally as good as possible from a home oven.
and if you were even a little serious about food and/or science you'd know a)real pizza ovens get up to 850-900 degrees, not 500, and b)aluminum carries heat BETTER than steel. so take your fad cookery elsewhere, young padawan.
>>7307969 The tomato sauce was one thing that kind of annoyed me, because even though /ck/ can't admit it, it actually is physically possible to read ingredients and apparently the guy only reviewed stuff that contains a gorillion artificial additives.
That said, he's not racist like Alton Brown so I'm ok with him.
I like him, but I like ALL the sciencey cooking stuff. Huge fan of Cook's and McGee.
I have no problem with what you all call autism (the basic premise being that someone takes it too far or is too focused, right)- I like understanding all the steps someone took. I don't follow any of the recipes, for the most part, but feel like I retain teh general idea of how things cook, react, etc.
There are a tone of "new" things that most cooks don;t want to admit work. I put a little anchovy in my meat dishes now because SCIENCE! But, for reals, if I can't taste the fish, and "beefy" flavor is improved, why wouldn't you? Some like to spout that it's nonsense, or stupid, or not right, but I like it. If someone can "prove" to me that it makes something better, then I'll happily do it.
Serious eats used to be better. Started shilling and forcing Kenji on everything and going down hill even before they were bought out. I looked at that site without adblock for the first time in years and jesus christ.
Blake Royer/Nick Kindlesperger had some good stuff, Dinner Tonight was great feature.
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