This video genuinely aged really well. The view of certain foods as "exotic" was also an issue within the BA Kitchen and them only ever really letting Priya make Indian dishes.
@@RengokuGS one of the BA higher-ups got outed for having done brown face. He dressed up as a Puerto Rican man for Halloween a while back AND his GF shared it on her insta more recently and they were all still showing that they hadn't changed since then. A lot of the non-white members of the test kitchen have also come forward about how they are paid SIGNIFICANTLY less than their white counterparts and some are pidgen holed into only making "ethnic" cuisine.
RengokuGS Amazingly Sohla, the person that was at the center of it and got the whole BA thing going and brought to the forefront, now has a cooking show on Binging With Babish’s UA-cam channel so it looks like some of the BA chef’s that didn’t get treated fairly are getting back out there and getting paid
For the record: starting now, at least one person in the world (myself) has searched this video up for the sincere purpose of learning how long to microwave a pizza pop.
Negative, it's only cooking if you heat it externally. Else it's no different than someone pouring a glass of milk, except gross, and much worse for your kidneys.
Was that a jab at stanek, the guy who does the "steak done 50 different ways" from bon appetite. He's infamous for emulating his chewing and eating sounds in his videos, all of which are obviously done in a sound booth after the fact.
once when i was in the usa i met one of these natural healthy food aficionados and she, upon knowing i'm brazilian, made me taste one of her "superfood" açaí smoothies and it just... tasted like the açaí ice cream we eat all the time.. delicious, yes, but very sweet, very sugary. it's super easy to tell because the açaí berry by itself tastes a bit like dirt and is by far not the most common way to consume it. the "healthy" açaí supplements she was buying were just as industrialized, unhealthy and sugary as any other ice cream off the street but foreigners who buy it have no way of knowing. i wouldn't be surprised if all these "exotic superfoods" were the same.
Well for starters, there is no such thing as a "super food." Food is food. While some may have better nutrients than others... no food has unique nutrients or properties. At best, the "super food" is just a more efficient or concentrated source of the key nutrient(s)... that can be found in other foods. Worse for the super foods craze, foods aren't magic. They aren't special little buffs. You only get a benefit from "good" foods typically if you are already suffering from a nutritional deficit or some other problem. If you are already healthy, this magic food won't make you "more" healthy. At best, it just helps you maintain your current health. People believe the super foods craze because it makes "food" seem much simpler than it is. Instead of this confusing mess of vitamins, calorie counting, basal metabolic rates, protein profiles, etc... there are the "good" foods and the "bad" foods. Marketing plays this up as it's an easy way to inflate the price of some random food no one would be buying otherwise. But the sad truth of the matter is that nutrition really isn't complicated. Calories in
Also, as far as I heard, açaí is kinda difficult to transport as berries, so in places that aren't near the Amazon it's way more likely that they will have access only to the pulp mixed with some sort of syrup, not the actual berry.
@@juniawetmann1311 I don't know about the logistics of açaí, but I'm from the brazilian south and indeed we also don't have all that much access to it, mostly just smoothies
@Anna안나 I think it's more about the perception of labor and profession, in a professional kitchen the cooks dont clean dishes. In a youtube video you like to think you're watching a chef or cook, a professional you know? Someone who mastered the blade. I guess it breaks immersion to think about them doing the washing up. That's why I like sortedfood they talk about clean as you go a lot and even show it on camera.
as someone living in the place were Açaí comes from, it only gives energy, because it is heavy on calories and most people rest after eating it, it is rarely recommended to treat any disease, just for athletes, the legend around it comes from a tribe that survived a famine on Açaí alone
I live in the Middle East and I always love telling people here that in the West falafel is a "health food", when it's basically just a bean-based french fry
@@derekmccloud6333my friend once chose vegetable tempura instead of shrimp tempura because battered and deep fried vegetables are "healthier" than battered and deep friend shrimp 🤷♂️
I love that you mentioned Ann Reardon and her husband, she doesn't JUST debunk 5-minute crafts and blossom, she also posts her own creations along with the recipes. My favourite cooking channels are usually the educational or at least edutainment ones,.
i just want to say, that there is a Mexican cooking chanel called: "de mi rancho a tu cocina", is just an granny showing old cooking recipes and is one of the biggest cooking channels in the platform.... is awesome and as a latino it makes me proud.
I really enjoy old people recipes and cooking instructions, because most of them have the benefit of decades of experience and shortages of staple ingredients to be very effective at make-work recipes. Only have one pan? Cook in this order instead so you don't have to clean. Missing this ingredient? That one can substitute if you do it this way, and add this to make it taste right again. Have a terrible oven or cooktop with a low maximum temperature? Here's how to adjust. Don't worry about precise measures, just learn how to check the consistency as you go and you can add more or less at each step, except this one you want to be careful for. If I'm in a formal kitchen, the professional chef's recipe will work best. But if we're in a small house or out camping, the granny recipe will always be easier and better.
One of my favorite food channels is “Chinese Cooking Demystified”. It breaks down the language barrier. I was often educated simply by knowing what ingredients go into complex dishes. It’s also cool to learn what ingredients you have in common with another culture’s food.
...i needed this recommendation so much as a wen mang lmao, thank you!! Now I can stop calling my mother every time I go to the Asian market like "I CAN'T READ ANYTHING HELP what should I buy???"
Because of the way a lot of cooking videos are filmed (disembodied hands, voiceover with occasional subtitles, recipe in the description) I've actually ended up watching more cooking videos that aren't in English. It's an interesting way that the format has helped break down the need for an English-speaking mediator to present recipes to a presumed English-speaking audience.
Dunno how many folks are appreciating the planning it took to get that "And not just because she spoke French" response to the voice over but... this guy did.
The video before and after that statement is accelerated, so I doubt it would be very challenging to position the statement at the correct point in the voice over audio, but it is a delight all the same.
@SandboxArrow so.. what, did you dig through the guy's subscriptions so you can make some comment on their political ideology? Very admirable, what can I say
@SandboxArrow Are you lost? You seem lost. Philosophy Tube has a top comment on this video. Philosophy Tube has top comments on several of Dan’s videos. Philosophy Tube and “leftism” in general is no stranger to Folding Ideas!
"He'd noticed that sex bore some resemblance to cookery: it fascinated people, they sometimes bought books full of complicated recipes and interesting pictures, and sometimes when they were really hungry they created vast banquets in their imagination - but at the end of the day they'd settle quite happily for egg and chips. If it was well done and maybe had a slice of tomato.” - Terry Pratchett, The Fifth Elephant, I cannot remember the page number
You can read the novels over and over and you still won't be able to memorize the trove of quotes yet when you come across one of them unexpectedly the texture of the sentences makes those memory neurons fire as if it were a smell deeply ingrained in your childhood. GNU Sir Pterry
@@LordMegatherium Seriously, I've read most of his novels translated to German many years ago and yet 90% of the time someone quotes Pterry I immediately recognize it after like the first half sentence.
Think again: they are currently building a facility to pasteurize milk at my local server farm because they can use the waste heat of the internet to do so. The internet is responsible for more greenhouse gases than all of aerial traffic. There is some serious power being used by it
My in-laws are Vietnamese and they had to stop going to the Asian store they used to go to all the time because it just got too expensive and a lot of the staples they used to buy were replaced with more trendy popular items. Now I can't say this is true for certain but I'm pretty sure it is because a predominantly white upper class suburb was built in the area and the people that live in it started shopping there for A) for the cheap prices on produce and meats, and B) because it has "exotic" foods that you can't find at regular American grocery stores.
western health food/vegan culture is, unsurprisingly, very much ruled by colonialism. i read an article once about how the rise of quinoa as a trendy grain was driven by forcing south american subsistence farmers to meet massive quotas for almost no money, and i imagine the story behind other “superfoods” isn’t too different. granted, there are vegans trying to decolonize veganism but some of them are waist-deep in it; i’ve heard vegans say some ghoulish things about african, asian, and indigenous cultures that historically rely on meat as a staple
As a Chinese the first time someone quoted Marie Antoinette saying eat croissants I immediately thought of our emperor who said:”if they don’t have rice, eat meat”. Or the other legendary emperor that thought that eggs costed 30 taels of silver and when he heard of his ministers eating eggs for breakfast wanted to kill them all and take their “riches”.
Warning: do not watch "manufacturing authenticity" if you like Bon Appetit's videos. It's a great video, but it will absolutely ruin BA's content to the point of borderline unwatchability
I remember watching British Bake Off and for their Victorian week I think Nadiya (who is a second-generation British Bangladeshi woman) used Bengali spices in her dish, and the judges said something like "Victorians wouldn't have used those" and I was struck because A) yes Victorian English could've if they'd wanted to, that's what the whole spice colonialism was for and B) yes a ton of Victorians did... because by definition, Bengal was under British rule + under Queen Victoria-> Bengalis were Victorians, whether they were living in Bengal itself or if they ended up in the British Isles (as many did). Bengalis in the 1800s were more Victorian than the concurrent Americans who weren't living under Victoria's reign, but the show never counted their food as "Victorian" even in a context where that would've been historically correct. Bake Off also tends to treat non-English cuisine as exotic even when it's the norm for a *lot* of British people.
There is a channel where a woman dresses up like an 19th century chef and makes recipes from her cookbook and others of the time period. I believe it's late Victorian. One dish she made was kedgeree. It's a rice egg and fish dish spiced with curry powder. So clearly those spices were getting around.
wow thank you for putting to words what always felt super off about that episode. Nadiya will always be my fave British Bakeoff contestant, she makes bomb ass food and seems like a really cool person.
Same with Masterchef. Judges praise the hell out of dishes that are perfectly normal dishes in other cultures. Treating a lot of lesser-known Asian dishes like they’re something new and exotic that the contestants invented all by themselves.
Back in uni, we had an elder from the nearby first nation come in and talk at length to our Canadian Art history class about the historical politics of fry bread. Concurrently, the Harper goverment were slowly dismantling the Truth & Reconciliation talks. I haven't been able to eat it since.
Is there like an article or video on the subject? Maybe not only about this dish but generally about politics of cuisine of first nation and other indigenous peoples?
But hey Trudeau ‘fixed it’!!! And now we’re just giving them covid-filledblankets with no lne of the healthcare the US govt promised HEYOOOO North America really deserves to burn just for the govt treatment of the native populations. We’re hot garbage for it. The US constantly breaking ‘permanent’ treaties is absurd and nauseating.
Levierina a basic google search will net a lot of results but ‘first nations canada reconciliation’ is a good place to start, as is looking up the recipes from the 1800s Native people were forced to create after being forced into reservations and being given government rations. Trading buffalo and berries for white flour and whatever other scraps the government gave them in the name of expansionism (and taking native lands away from the people who lived there) is really disgusting; all of it really but the story of how frybread was made is one example of many about how they have worked hard to adapt despite so much white brutality towards their people.
As an indigenous person, with lot's of family still living in 'res', I'll confirm that it is still a staple snack/dessert. It's cheap to make, and goes great with honey or maple syrup. It's still a huge part of general culture (in terms of diet/culinary cuisine) for a lot of communities. That ramble is just a way to say, I see it as a food that is great to support. Fun fact: I found out that in Eskasoni Cape Breton, they sometimes refer to it as 'four-cent'. Cape Breton was primarily a mining community/port of call being Sydney, and a fairly isolated/northern location, meant that people used rationed items to make easy-to-disperse foods. 'Four-cent' was a bread that could be bought or sold for about four cents. It's basically bannock, maybe closer to scones but quite similar. (Originally from NWT, now living on the east coast.)
@@KawlinRolfe For sure - it's more that bannock is associated with a really awful time and experience in my life and can't eat it at all anymore. A large part of the discussion was the health concerns in displaced communities here on the west coast, like heart conditions and diabetes. It was eye opening to me, since part of my family is Mi'kmaq, and I hadn't really heard anyone talk about that stuff before then. I remember bannock being great with maple syrup though.
Same. I starting trying to figure out how could celery not already be Vegan then he made it into a pickle so I figured _"Oh I just read it wro-wait a minute Vegan Avocado?!!"_ then finally caught the joke. Thank goodness I never saw 5min craft videos and am too lazy to try them anyways lol.
I only eat non-vegan celery, it is anointed with blood when planted and burn offerings of a hundred cattle are made on the day of harvest, and every piece of celery is injected with a mixture of raw eggs
Just going back through your older content after binging your NFT video three times, you really are one of the absolute best informative/deconstructive writers out there. Keep doing the work.
I also just discovered Dan’s channel after the NFT video. Isn’t it wild how he can make a 2+ hour video feel genuinely fun to watch, and not at all tedious?
Dan mentioning How to Cook That is the weird crossover I needed tbh - her videos are great and her entire thing is favouring fact and quality over quick entertainment. Watching her videos made me think differently about cooking - just like watching Dan's has changed the way I look at Media
I might like that channel then. Well, I'm assuming the channel is less about just recipes and more about cooking. Cuz I'm sick of 'informational' cooking channels that are just recipes, which is a big reason why I don't care to watch them. - Sigh, it was just recipes. Plus it's mostly candy!
@@TheAlison1456 They do several videos debunking the "food hacks" type videos, and also call them out on how extremely dangerous a lot of them are. But the bulk of their content is really good cakes and baking. She's a wizard when it comes to making super cool looking desserts and cakes. It's a good channel because it's just a small family run one with surprisingly high quality and production, where they focus on quality over quantity. She's even admitted herself that youtube screws over their channel because they can't compete with producing as many videos as the algorithm expects and can't compete with the cooking channels that have huge budgets behind them and can churn out content almost daily. They're definitely worth a watch!
@@jackgude3969 Rosencrantz and Guildenstern Are Dead, by Tom Stoppard. There's a film version with Tim Roth and Gary Oldman and by gar I am too gay not to mention it.
Glad you mentioned Ann Reardon. Her videos on the subject of false and even potentially dangerous craft/cooking videos churned out by shady companies are instructive, scientific, level-headed, and always well researched.
Don't let anyone fool you. Gold leaf is CHEAP AF. I live in Kanazawa, Japan, where more than 99% of the entire country's gold leaf is produced. We have no shortage of edible gold leaf foods for sale in the more touristy parts of town, and while they are more expensive than the standard fare, that owes more to the allure of consuming gold and the need to cover overhead in neighborhoods where rents are high rather than the base cost of the product itself. Gold leaf ice cream is $4. It's $8 if you go to the shop located next to the biggest sightseeing spot. Somewhere down the line of imports and advertisers, gold leaf in North America began to be placed on fast food made of unnecessarily high-end ingredients and marked up several hundred percent, with $200 donuts and $2000 pizzas. Let me assure you: there is nothing about the gold that adds to that price. (Yes, I had to stop the video at seeing the ridiculous gold leaf donuts to rant about this.)
Really! I'm American (US American, not Canadian haha) and I would NEVER have guessed that gold leaf is actually that affordable in the areas where it's actually produced. I don't know about Japan, but in the US, a thing like gold leaf food is all about the, well, aesthetic of opulence and expense. I wonder if it's actually comparably cheap to get, at least in the places that people are producing it. Cue existential reflections on wealth vs displaying the aesthetics of opulence.
A sheet of gold leaf costs about a buck each. Its an anger inducign gimick becuae of how much it inflates an item's price while making the food just a little bit worse.
i implied this in my other comment: gold leaf is seen as a tool, a material, as not real gold gold leaf food, as a commodity and a spectacle, loses the level of "oh I know that cheap shine isn't gold" and gets marked up for it's appearance alone. that's why I say you can easily MAKE gold leaf food, but not as easily BUY It, especially not the ones in the gimmick videos I wouldn't be surprised if gold leaf were made from pyrite
Yeah, pretty much any expensive meal that’s covered in gold leaf is only expensive because it uses wagyu beef, black truffles or some shit. Good leaf is pure artifice. It’s the illusion of wealth.
@@elvellarambles9151 It is. You can buy gold leaf anywhere for cheap, it's nowhere near as expensive as solid gold. Hell, average people use it for random craft projects.
YES. I would 100% subscribe to a humour-parody based cooking show by an indigenous person 'discovering' modern foods. If done well, it could even slip in some historical fact into casual comparative conversation or as off-handed remarks about what their family / community is doing at insert-time-of-year, as the host does a fast-forward montage waiting for a dish to set or cook. . Someone please do this? Or if someone already is, please link?
Incredible caloric value in mac and cheese, they would be wondering why all those diet people insist on suckling on dry seeds and not stuff their gob with all that cheap efficient calorie-rich junk food
Would also love a series on how seemingly innocuous foods are heavily influenced by politics. There’s not enough discourse about how food availability effects the everyday diet
I'm responding to an old comment, I know, but mac&cheese WAS 'discovered' by non-native American: Thomas Jefferson. While in France, he was served with macaroni and cheese, noted how to make that kind of pasta, how to make a sauce and then served it in 1802, as the President. It wasn't received that well.
@@Jonnywaffles64 in the traditional sense of a philosophical theory or approach emphasizing individual people as free and responsible agents determining their own development through acts of the will? I suppose one could say he does treat people as free and responsible people that made these cooking shows the way they are through acts of will... but that's a huge stretch. But what Riordon probably meant to say is that the videos were instilling him with an existential crisis. IE making him question whether his life has meaning, purpose, or value, due to watching even these basic cooking shows get comprehensively broken down in ways he didn't expect.
@@FFKonoko Feels like people just throw that word around too much thee days. I think people often just use it as a synonym for intellectual or heady....
It's funny you mention Bon appetit at this moment. They're boycotting the head of their company right now for racial discrimination lmao. Hindsight though, this video is from last month.
I got to 2:44 and thought "man, that aged poorly." With everything Adam Rappaport (and Conde Nast in general) has done and continues to do to be as BIPOC-unfriendly as possible, they may as well be baking pies in the shape of swastikas.
What the video didn't discuss directly but something that I deeply appreciate is the filming in a messy kitchen at the end. Making housework invisible and setting unrealistic standards for home interiors, both serve a particular worldview. Nice to have that casually recognized as well.
I am an american with sefardic/ladino jewish brazilian parents and that part was very strange too. I remember being taken to a brazilian restaurant market in miami and having açaí na tigela as a kid!
@@moleperson Few things tbh. One of the initial controversies was their editor in chief, Adam Rapoport, was caught in brownface at a party, and then things spiralled. It turned out that they weren't paying their employees of color fairly, and having them do major camera appearances for way way less than the white guest chefs. White chefs were more likely to land exclusive shows on the channel, and many employees of color were underpaid and harassed. Pretty sure they also removed sections from their cookbook publications that included ethnic recipes. Conde Nast VP also turned out to be racist and homophobic and resigned along with Rapoport. Bunch of big names from the channel - like Gabby, Priya, and Claire - left and made their own channels. Like, so many people left that they had to restructure the channel. Apparently they recently unionized which is a good step, but it still doesn't seem like they've addressed the core issue that wound up gutting them.
@@VestaBlackclaw Damnnn, that’s serious stuff. I mean glad that it got exposed, since now the people affected could have an easier time standing up for themselves, but still horrible that it happened :(
I love BrutalMoose's cooking videos, whether he's cooking and trying various frozen dinners or cooking weird recipes from old 70's cookbooks. He's got wacky editing and a fun personality that makes every one of them fun to watch.
@@jolksjumbojemi eh i love them too but he has talked about how he doesnt want to get burned out by doing a single thing like he did with game reviews a while ago. He really enjoys the variety and i enjoy them too
As far as food representation, the best example I can think of is trying to find vegetarian or vegan versions of recipes. They always assume that if you're not eating meat then you also want less fat, less carbs, and other diet culture practices. Like no Helen I didn't look up a homemade vegan corndog recipe to airfry it dammit just tell me how deep the oil needs to be
Trueee. I’m tryna decrease my meat intake, not because I want to be healthy, but because I don’t like the taste of meat and I object morally to the meat industry. And let me tell you, unhealthy vegetarian/vegan food is weirdly hard to find? Like, just because I don’t want meat, doesn’t mean I’m opposed to feeling greasy when I eat.
the worst one for me is when restaurants take out all the seasonings and flavor from their token vegan dish. im a vegetarian not a vampire, wheres the damn garlic!
@@moleperson The only junk they'll serve to non-meat-eaters is goddamn falafel and I'm SICK OF IT. My pro tip is that a good and greased-up Indian restaurant will supply all the indulgent vegetarian junk food you could ever dream of. They served me a deep-fried mushroom once. And they have pakoras. Enough said.
one inch of good quality peanut oil heated to 375 (use a candy or deep fryer thermometer) and jiffy cornbread mix made with plant based milk will have you swimming in corn dogs. add some elote seasoning to give it a little extra!
I love How to Cook That and am so glad you pointed out her investigative vids (and her own baking/cooking vids)! I have mad respect for anyone who tries to be as truthful/accurate as possible since this platforma dn social media in general constantly rewards misinformation. In this time, that's a conscious choice and a struggle for so many, especially in the food media industry
I also love How to Cook That, Anne does a great job of balancing information and spectacle. She is very talented at making incredible and strange looking cakes/cookies/etc., but also talks about how things are actually done, does the great investigative videos, and many other interesting off shoots.
Re: the video that showed rubbing soap into a nail hole...that's a cheapie college trick for spackling a hole without the spackle Will it last? No. Will it last long enough to get your security deposit back? Probably?
i love the implication that dan just cleaned a table silently before looking up, saying “and not just because she spoke french”, and going back to cleaning
Girl. I learned to cook from Townsend’s. I love that channel to death and most of what I cook is 18th century. It also exists in a highly political environment and may the good lord have mercy on the poor soul who reads his comments of weird white suppremacists who get mad when slaves are mentioned in a channel about early American history. I make his sourdough from leven at least once week.
Yeah he got a lot of shit in the comments on a video where he made some recipe that was called like "The Big Orange" or something. Loads of morons were like "omg why are you shitting on the President, Hilary lost, get over it". When it was just a recipe that used a lot of orange in it, a recipe made centuries ago. It's ridiculous, they see attacks wherever they look, and invent them out of nothing at all. Townsend is just a really nice guy who likes historical reenactment and cooking, he's like the Bob Ross of ancient recipes
Is that the one shown in here with the guy dressed in colonial garb? I have no exposure at all to cooking youtube, but that one seemed interesting to me.
let me add to this Townsend's appreciation thread. I love how while every other channel tries to hide it's corporate nature Townsends's own's it and uses it as a plus. In that regard, it's oddly similar to Bon Appétit.
The history of Bannock is interesting. I didn't know that they were made ubiquitous due to rations. It is also a minor note that in the Territories, we don't exactly have reserves, we have communities. However, the more I research it and think of it from experience, the communities are actually very similar to reserves. The communities, were also often created when people were forcibly resettled with false promises (see treaties), but usually not to remove them from more valuable land and put them out of sight, but rather to keep them in place so that they would be easier to control and assimilate (see residential schools). Or for arctic sovereignty.
The difference is that "communities" isn't a word used to designate areas which we've left untouched for the animals and such. Not sure how much to read into that. Or _what_ to read into that.
As someone in a 3rd world country This hit hard. Every time i watch a cooking video i realize i rarely have half the ingredients needed available. My country has trouble importing foods and companies export all our best foods so we rarely have access to them...
@@visassess8607 This pretty much. Adam has lived in big cities in the south. Go bout an hour from town and it'll be something unrecognizable, sparce, and making stew out of squirrels which is pretty solid. Brunswick stew to be specific
I love Townsends so much. I think they're kind of brilliant because the spectacle is huge, but the recipes themselves can usually be made quite simply with modern day equipment.
With noting, the cooking stuff is a side project. Townsend's bread and butter is the reenactment and theatre community. The cooking really is just a passion project of one of their people.
as someone who's experienced an overdose in her life it still mystifies me that activated charcoal drinks became such a craze at one point and people are still discovering the hard way that it negatively counteracts their medications asfsdfdfdsf
@@renaissancewoman3770 not all vegans are vegan strictly on moral grounds, and those that are don't necessarily base their morals on choice or suffering. For example, quite a few vegans believe that animal products contain "toxins" that will damage their bodies, or have some kind of (pseudo-)religious belief that those foods are spiritually tainted. Environmental concerns are also common, although I don't think that would prevent you from drinking your own piss unless there's some subtlety if waste management I'm unaware of. Or they might just be absolutists for practical reasons. It's easier to follow a dietary guideline to the letter than to waste time parsing the ethical and physical ramifications of each individual ingredient (P.s. I'm sorry I used this many words to explain that piss is not vegan)
Oh man I love John Townsends' videos and Chef John, glad of the nod you gave them. Great video too. Gave me a lot to think about as someone who watches ALOT of cooking videos.
Townsends is also great because he's doing both history and honestly just trying to run his local business. And as someone who grew up going between Colonial Williamsburg and, like, all of Boston, I love that kind of kitschy 18-century crap, so I'm glad there's at least one whole store in the Midwest that's staying open due to UA-cam.
I feel like you've read my mind. There was a channel that popped up in my feed that featured a 5-minute chocolate cake with " No Oven, No Eggs, No Butter, No Milk, No Cake Pan." And the perfect cake in the thumbnail even has a mirror glaze sort of thing going on. The video has 10 million views. I watched half the video, and nope, I have absolutely no faith that that cake is supposed to taste good. And of course, with the pandemic, everyone's suddenly a baker now trying to make do now. Would love an investigation video of that channel, because the number of views that their other videos have is mind-boggling. Edit: now that I'm watching Ann Reardon's video, can I just do a chef's kiss to the grey plate reference hahaha.
I could do a good chocolate cake with no oven, no eggs, no butter, no milk and no cake pan or I could do a good chocolate cake in 5 minutes (ok more like 10 minutes + cooking) But it's impossible to do both, if only because the first one requires cunning vegan tricks and cunning vegan tricks are time consuming
@@totiny3262 she put it in a big round Tupperware sort of thing and microwaved it for 5 minutes XD. (Supposedly.) Believe it or not, then she came out with a "lockdown" version lololol that was no chocolate, no flour, no anything... apparently because she just used cookies, milk, and one more ingredient I can't remember. I don't really want to give that channel views, but if you insist, just search for "5-minute chocolate cake" and you should see the thumbnail I'm talking about right away.
As an avid watcher of food related UA-cam content, there are some channels that I watch for the ~lack~ of spectacle. They’re soothing. Chef John from Food Wishes and Adam Ragusea make cooking feel accessible- their personalities are part of the draw, but it’s not because they’re super dynamic, it’s because they’re grounded.
You Suck at Cooking is one of the most accessable cooking channel I've found. It's high spectacle, but he also used a lot of easier recipes that use stuff you probably have in your home.
I LOVE the fact that you featured Food Wishes, Chinese Cooking Demystified, and J. Townsend in this video. I learned like 95% of what I know from watching Food Wishes. It's the channel I ALWAYS recommend to new cooks because it's real food you can actually make (and should make!). Chinese Cooking Demystified opened my eyes to an entire cuisine that is basically unapproachable from a suburban American perspective. And the historical element of 18th century cooking makes me appreciative of the advances we've made (and also has given me some useful tricks for cooking while camping!)
The cooking series that got me into cooking is Life of Boris on youtube. Admittedly he is a comedy channel, but his recipes are very great and authentic, and since he is like, just some guy, he also cooks in a way you or I would. E.g. in one of his recipes, he points out that you can make the whole dish using just a single pot, which makes it great for students, who often don't have more.
@@sycration I live in a place where the only Chinese restaurants are "takeout Chinese". The Chinese food that people in China eat is pretty different! Before I watched Chinese Cooking Demystified, I really had no way to approach the cuisine. It's a lot of flavors and ingredients that I had never experienced before in America. So really it's that their channel helped me learn about food that was totally foreign to me.
"Souped Up Recipes" has great Chinese videos (in English), "Pailin's Kitchen" for Thai, and of course "Maangchi" for Korean food. Personally the crazy videos with blue food etc seem dumb to me and not worth my time; I just want the food.
@@sycration it literally does actually. Different places have different ingredients available, and the even same ingredient from two different geographical locations will often be quite different.
Ann Reardon’s 200-year-old cake recipe was FASCINATING. I love her videos, she and Dave have a great variety of clever concepts, but best of all, they have an adorable relationship.
RIP Auntie Fee, my favorite fucking youtube cook - she’s definitely worth mentioning because she went fairly viral and completely avoided the form of almost all other food-related content. if only she lived a little longer she’d be dominating the food channel market rn tbh, cuz i feel like food and cooking channels really took over youtube completely JUST after her passing. She dodged a lot of the complications of filming by just skipping them altogether and just having the most raw and direct presentation possible. Very few creators have tried to follow in her footsteps, and those that have (while still good) clearly wear her influence on their sleeve. I miss her presence on here so much tbh.
The most furstrating thing about wellness videos is that they perfectly resonate how health and capitalism do not coincide. I have a chronic health condition which currently can only be appeased with strict dietary measures, it is hell to try to navigate because different companies and independent creators want to make it seem like every product they advertise can cure all. I already have a brainfog ontop all my other symptoms, so navigating what is actually healthy and what is advertised as healthy but will not help my problem is hell. Plus, all of this stuff is incredibly expensive, the amounts of times i have spent 20 euros on a product (food or suppliment) only for it to make me sicker is endless. This industry literally thrives off confusing chronically ill people and giving abled people a "holier than thou" complex.
I’m not sure of what your condition is but I sympathize with your plight. I have ADHD which is less restrictive, but opened my eyes to the confusing world of nootropics and supplements. There are so many chemicals without FDA regulated claims, so many that could do immense good or harm depending on tons of variables. At least it makes mindfulness easier the note aware I become of how complex biochemistry is lol
@@SirArthurTheGreat It's so strange how doctors will sometimes neglect to tell patients about dietary restrictions they need to make while on certain meds too- I had to learn that vitamin C can interfere with ADHD meds from the internet!
I literally just handed in a term paper where I discussed content farms like Blossom and Five Minute Crafts in terms of Jameson's ideas of late capitalism and Adorno's ideas of the culture industry. So imagine my shock when this comes up the day after I email it to my professor.
as an asian person, i really love how goji berries have essentially been gentrified by the white wellness industry and made them like so much more expensive
@Miranda Lindholm To be fair, transportation, when done right, is a fairly small part of the total environmental impact of a product, including food. I don't know if goji berries fall into that category, though. As a dried product they might.
@Miranda In the case of their vitamin C supply, sure. But when it's something like beans vs. meat as a source of protein, beans will beat meat regardless of the distance, when done right (ie. cargo ships). Environmentalism can be pretty complicated, but you're right, in the case of one berry versus another, it's pretty simple.
Ikr? It's ridiculous how the food that we grew up with is now part of some trendy, expensive mass-produced crap that white vegans go to Whole Foods for only to brag about it as if they discovered it first.
One of these days I really want to try some of those townsend recipes. Is there a spectacle element to it? Of course, but there's something fun about trying those recipes out, knowing that in one point of time, _that was the norm._ It's as much about heritage as it is food, it seems.
I recommend Internet Shaquille. He does informationally dense videos that get into it fast; I've learned multiple things from a somehow 3 minute video.
I think it says something that the first thing I thought when I read the title was "oh, this video will be about Bon Appetit". I don't know what it says, not even if it's about me, about youtube or about society in general, but it definetely says something.
The part where he eats the pizza pop is a pretty big reference to bon appetit's 'every way to cook a (blank)' series- he talks abt the food exactly how that guy does
Broadly speaking it probably says that BA is a powerhouse in the youtube cooking channel sphere. With the backing of a separate revenue stream from the magazine, they (and Conde Nast in general, including Epicurious, GQ, Wired, Vanity Fair and them.) are able to devote resources including filming crews, editors, professional spaces, equipment, and even multiple hosts. This allows them to push out content at a rate that comes closer to the content farms that shovel consumable impulse or anger fueled material than anyone else is really able. Along with strong brand relations, professional quality SEO, and content producers with years, even decades of experience, they have created a community for themselves such that they're one of the first cooking channels you might think of.
It's kinda a reflection of culture at large. I've been watching BA Test Kitchen for a few years and it was a real 'wait, what' moment when I started seeing compilations, gifs, memes and a 'Bon Appetit fandom posting in the style of tumblr' happen. ...Dear god, am I a hipster? 'I was watching It's Alive before people made Brad gifs'?
"Give it the ol' tappa tappa" Chef John is just freaking awesome, and i've genuinely used his tips, nice to see others appreciate those kinds of cooking videos!
I cannot say how much I love rewatching this video. Like, I rewatch many of Dan's videos. But I never expected how much I'd enjoy a video on the phenomenon of cooking shows.
I prefer to think of it less as tainted but the dirt swept under the rug now has a chance to get swept out of the house instead of attracting secret mold
I want you to know that it's been 2 years but I still come back to the segment at 18:03 because the visual comedy of putting pickle rick into a microwave and getting out a real pickle lives in my brain rent free. I can't hear people talk about shitty craft videos without flashing back to this and cracking up. Flawless.
That pause after the urine line was so long ... and _exactly_ as long as I needed to process wtf I'd just heard 😁😁😁. That was real comedic timing. Love it.
I find I tend to enjoy the informative cooking videos because they fill in that knowledge gap between recipe and execution for me. Fanny Farmer tells me what ratios to use and maybe a general idea of what color it ought to be, but a good cooking video really helps me know if I'm on point with texture and consistency. It's one thing to read about a broken sauce, it's another to know what it actually looks like when it's done that.
I grew up with a kettle on the stove, you leave water in it & put on the burner when you're done cooking. It helps prevent anyone touching the hot stove & if you forgot to turn off the burner, it'll boil & whistle to alert you
Dan, you have absolutely no idea how much I adore seeing a video like this being made by you during this tough time. Informative, funny, poignant, and visibly about something you greatly care about and have a lot of sincere investment in having fun with -- this is why your channel rules, and I'm so glad you made it. The ending bit about the nature of simply understanding honestly warmed my heart. :D
17:40 - I'm going to defend this hack. Using pencil lead is actually an easy way to make locks run smoother because graphite is an incredible dry lubricant. I used this trick for years when i worked at the jewellery and watches counter at sears before they shut down. Although, the method in the video is way more elaborate than necessary.
I'm sure he's doing great! But not if he keeps downing cola, pizza trash, and whatever the fuck those things in the pan were... Biscuits I guess? Come on Dan. Eat your veggies lol.
Thank you for this appetizing cooking video. Your demonstration of how to prepare the vinyl pickle or whatever was very inspiring. I only wonder if 40 seconds is for a softer or a crunchier mouth feel. Keep on doing what you're doing. Your style is impeccable on all fronts. Embracing the mundane is something people are too afraid of, but you're a damn good narrative chef.
some related topics: bon appetit's pivot to personality and diversity babish's face reveal, his girlfriend's cameos, his other show i don't have a lot of the ingredients on these recipes because i live in another continent
I like to watch tasting history with max Miller because he goes into the historical and political context of the foods that he prepares as well as trying to the best of his ability to obtain authentic ingredients
As a fellow Canadian and someone who is passionate about Canadian food, indigenous history and rights, and expanding his culinary repertoire, I have to say that I really appreciate the addition of the bannock recipe! I'll definitely have to try it out! :D
It took me longer than I'd like to admit to realize the pickle joke was, in fact, a joke, and not an actual video made by one of those channels.
Funniest shit I ever saw
Likewise.
Same.
Same.
Had me fooled on the celery, but I figured it out the instant the aluminum foil came out.
"But unlikely to draw negative attention to the platform."
*looks at bon appetit 3 months later*
This video genuinely aged really well. The view of certain foods as "exotic" was also an issue within the BA Kitchen and them only ever really letting Priya make Indian dishes.
oh, what happened?
@@RengokuGS one of the BA higher-ups got outed for having done brown face. He dressed up as a Puerto Rican man for Halloween a while back AND his GF shared it on her insta more recently and they were all still showing that they hadn't changed since then. A lot of the non-white members of the test kitchen have also come forward about how they are paid SIGNIFICANTLY less than their white counterparts and some are pidgen holed into only making "ethnic" cuisine.
@@Emily-ce7hd thanks for taking the time to respond. Awful news, feel bad for the workers.
RengokuGS Amazingly Sohla, the person that was at the center of it and got the whole BA thing going and brought to the forefront, now has a cooking show on Binging With Babish’s UA-cam channel so it looks like some of the BA chef’s that didn’t get treated fairly are getting back out there and getting paid
For the record: starting now, at least one person in the world (myself) has searched this video up for the sincere purpose of learning how long to microwave a pizza pop.
Doesn’t the box tell you?
@@Brainstrain bold of you to assume I kept the box
Hi there Andrew, love your video essays
It's just a tiny calzone.
Re: Urine Drinking - It's only cooking content if it's someone else's urine. Otherwise its an ecofriendly recycling video.
🤣🤣🤣
I was just coming to the comments to see if this was gonna send me spiraling like the quarantine one, what thd fuck is gonna happen in this video
Does it count as self cannibalisation?
Negative, it's only cooking if you heat it externally.
Else it's no different than someone pouring a glass of milk, except gross, and much worse for your kidneys.
kinky cooking content
the sound of Dan Olsen slurping a coke haunts me to my core
I thought an Elder God had stopped the video and I was hearing him preparing to eat me
Dan Drinks Cola 10hr ASMR
I need it as a ringtone
I have never laughed so hard at a video as I did during the 30 seconds that Dan slurped that cola.
Was that a jab at stanek, the guy who does the "steak done 50 different ways" from bon appetite. He's infamous for emulating his chewing and eating sounds in his videos, all of which are obviously done in a sound booth after the fact.
once when i was in the usa i met one of these natural healthy food aficionados and she, upon knowing i'm brazilian, made me taste one of her "superfood" açaí smoothies and it just... tasted like the açaí ice cream we eat all the time.. delicious, yes, but very sweet, very sugary. it's super easy to tell because the açaí berry by itself tastes a bit like dirt and is by far not the most common way to consume it. the "healthy" açaí supplements she was buying were just as industrialized, unhealthy and sugary as any other ice cream off the street but foreigners who buy it have no way of knowing. i wouldn't be surprised if all these "exotic superfoods" were the same.
Well for starters, there is no such thing as a "super food." Food is food. While some may have better nutrients than others... no food has unique nutrients or properties. At best, the "super food" is just a more efficient or concentrated source of the key nutrient(s)... that can be found in other foods. Worse for the super foods craze, foods aren't magic. They aren't special little buffs. You only get a benefit from "good" foods typically if you are already suffering from a nutritional deficit or some other problem. If you are already healthy, this magic food won't make you "more" healthy. At best, it just helps you maintain your current health.
People believe the super foods craze because it makes "food" seem much simpler than it is. Instead of this confusing mess of vitamins, calorie counting, basal metabolic rates, protein profiles, etc... there are the "good" foods and the "bad" foods. Marketing plays this up as it's an easy way to inflate the price of some random food no one would be buying otherwise.
But the sad truth of the matter is that nutrition really isn't complicated. Calories in
Also, as far as I heard, açaí is kinda difficult to transport as berries, so in places that aren't near the Amazon it's way more likely that they will have access only to the pulp mixed with some sort of syrup, not the actual berry.
@@juniawetmann1311 I don't know about the logistics of açaí, but I'm from the brazilian south and indeed we also don't have all that much access to it, mostly just smoothies
@@duncanlutz3698 stop simping for processed foods
Yeah, superfood is just some marketing buzzword.
I love that he talks while washing dishes. The one thing you never see in a cooking video is the cleanup.
It feels like the paper work scene at the end of Hot Fuzz.
Looks like these dishes have not been used
"Polls shows that audiences dislike the perception of manual labour. It's like eww.. Poor people do that.. Less engagement. Less dollar."
@Anna안나 I think it's more about the perception of labor and profession, in a professional kitchen the cooks dont clean dishes.
In a youtube video you like to think you're watching a chef or cook, a professional you know? Someone who mastered the blade.
I guess it breaks immersion to think about them doing the washing up. That's why I like sortedfood they talk about clean as you go a lot and even show it on camera.
@Anna안나 I would pay to watch Sam Jackson clean dishes again. Or at least dry dishes, I guess.
as someone living in the place were Açaí comes from, it only gives energy, because it is heavy on calories and most people rest after eating it, it is rarely recommended to treat any disease, just for athletes, the legend around it comes from a tribe that survived a famine on Açaí alone
Yeah. That one probably didn't need a citation. 😂 "Boosting energy" is what food is for.
"Famine is survivable if you have this."
"What is food?"
I just like it because I think açaí tastes good
Açai is a perfectly good ingredient, just like, any other fruit
god damn my mother bought so many overpriced packets of açai and goji berries
I live in the Middle East and I always love telling people here that in the West falafel is a "health food", when it's basically just a bean-based french fry
I could never enjoy those because they seemed too greasy to me. Then I’d turn around and stuff a dozen McDonald’s chicken nuggets down my gob.
I live in America and I've never heard anyone say falafel is health food. 😅
That sounds absolutely delicious to be honest
@@RunButtonFor some, not having meat is sufficient to qualify as a "health food" 😂
@@derekmccloud6333my friend once chose vegetable tempura instead of shrimp tempura because battered and deep fried vegetables are "healthier" than battered and deep friend shrimp 🤷♂️
Man this recipe for shortbread chocolate chip cookies is tough to follow
I don't know what I'm doing wrong, I keep making pickles.
Did you use a dirty plate? Apparently it's just not the same otherwise.
@@brianna6377 what do you mean “apparently”
You probably need to turn the microwave ON and OFF again.
I tried to follow the recipe and just made an insightful video essay. I can't serve this at my daughters birthday party!
I love that you mentioned Ann Reardon and her husband, she doesn't JUST debunk 5-minute crafts and blossom, she also posts her own creations along with the recipes. My favourite cooking channels are usually the educational or at least edutainment ones,.
Love her so much. :-)
And she's being copied by 5-minutes craft and all :p
I love her channel because she teachs you how to do all the recipes and how to achieve the level of a pastry chef, her channel is awesome.
Ann Reardon is the cool Australian aunt I wish I had
How to Cook That is the only cooking channel I watch.
i just want to say, that there is a Mexican cooking chanel called: "de mi rancho a tu cocina", is just an granny showing old cooking recipes and is one of the biggest cooking channels in the platform.... is awesome and as a latino it makes me proud.
It is a great channel!!
Thanks for the recommendation!
Yay?
I really enjoy old people recipes and cooking instructions, because most of them have the benefit of decades of experience and shortages of staple ingredients to be very effective at make-work recipes. Only have one pan? Cook in this order instead so you don't have to clean. Missing this ingredient? That one can substitute if you do it this way, and add this to make it taste right again. Have a terrible oven or cooktop with a low maximum temperature? Here's how to adjust. Don't worry about precise measures, just learn how to check the consistency as you go and you can add more or less at each step, except this one you want to be careful for.
If I'm in a formal kitchen, the professional chef's recipe will work best. But if we're in a small house or out camping, the granny recipe will always be easier and better.
Now that's what I'm talking about. Thank God for the Abuelas
One of my favorite food channels is
“Chinese Cooking Demystified”. It breaks down the language barrier. I was often educated simply by knowing what ingredients go into complex dishes. It’s also cool to learn what ingredients you have in common with another culture’s food.
Yes! I was so happy to see them in here as a positive example.
absolutely a mine of knowledge they are, especially right now. love seeing appreciation for them.
...i needed this recommendation so much as a wen mang lmao, thank you!! Now I can stop calling my mother every time I go to the Asian market like "I CAN'T READ ANYTHING HELP what should I buy???"
Because of the way a lot of cooking videos are filmed (disembodied hands, voiceover with occasional subtitles, recipe in the description) I've actually ended up watching more cooking videos that aren't in English. It's an interesting way that the format has helped break down the need for an English-speaking mediator to present recipes to a presumed English-speaking audience.
Dunno how many folks are appreciating the planning it took to get that "And not just because she spoke French" response to the voice over but... this guy did.
I totally appreciated it! Ultimately probably not too hard to do in post but the added touch was appreciated
The video before and after that statement is accelerated, so I doubt it would be very challenging to position the statement at the correct point in the voice over audio, but it is a delight all the same.
@SandboxArrow so.. what, did you dig through the guy's subscriptions so you can make some comment on their political ideology? Very admirable, what can I say
My mind started grinding as soon as he responded to the voiceover.
@SandboxArrow Are you lost? You seem lost. Philosophy Tube has a top comment on this video. Philosophy Tube has top comments on several of Dan’s videos. Philosophy Tube and “leftism” in general is no stranger to Folding Ideas!
"He'd noticed that sex bore some resemblance to cookery: it fascinated people, they sometimes bought books full of complicated recipes and interesting pictures, and sometimes when they were really hungry they created vast banquets in their imagination - but at the end of the day they'd settle quite happily for egg and chips. If it was well done and maybe had a slice of tomato.” - Terry Pratchett, The Fifth Elephant, I cannot remember the page number
Oh my goodness! Same profile picture... What a coincidence! Heh... One Stormy Night 💙
I love that series.
and sometimes people drink their own piss
You can read the novels over and over and you still won't be able to memorize the trove of quotes yet when you come across one of them unexpectedly the texture of the sentences makes those memory neurons fire as if it were a smell deeply ingrained in your childhood. GNU Sir Pterry
@@LordMegatherium Seriously, I've read most of his novels translated to German many years ago and yet 90% of the time someone quotes Pterry I immediately recognize it after like the first half sentence.
You can’t cook food on the Internet; it doesn’t get hot enough.
My modem could warm up a tortilla at least
If takes had energy we could use Twitter to flambé.
Also too much salt.
You haven't met my laptop
Think again: they are currently building a facility to pasteurize milk at my local server farm because they can use the waste heat of the internet to do so.
The internet is responsible for more greenhouse gases than all of aerial traffic. There is some serious power being used by it
the thing that gets me is that the 'exotic' foods suddenly gets stupid expensive and the original people can no longer buy their staple.
You can flip reverse it though.
My uncle used to sell "authentic Irish stew" to American tourists for like 5x the price of a bowl of stew.
My in-laws are Vietnamese and they had to stop going to the Asian store they used to go to all the time because it just got too expensive and a lot of the staples they used to buy were replaced with more trendy popular items. Now I can't say this is true for certain but I'm pretty sure it is because a predominantly white upper class suburb was built in the area and the people that live in it started shopping there for A) for the cheap prices on produce and meats, and B) because it has "exotic" foods that you can't find at regular American grocery stores.
western health food/vegan culture is, unsurprisingly, very much ruled by colonialism. i read an article once about how the rise of quinoa as a trendy grain was driven by forcing south american subsistence farmers to meet massive quotas for almost no money, and i imagine the story behind other “superfoods” isn’t too different. granted, there are vegans trying to decolonize veganism but some of them are waist-deep in it; i’ve heard vegans say some ghoulish things about african, asian, and indigenous cultures that historically rely on meat as a staple
Yet you can’t get enough of “other” cultures, can you?
[Citation Needed]
As a Chinese the first time someone quoted Marie Antoinette saying eat croissants I immediately thought of our emperor who said:”if they don’t have rice, eat meat”. Or the other legendary emperor that thought that eggs costed 30 taels of silver and when he heard of his ministers eating eggs for breakfast wanted to kill them all and take their “riches”.
Which emperor?
i like the humans have basically been telling the same 5 stories over and over for all of history
"It's a banana for god's sake, how much could it cost? Like, 20 dollars?"
@@SheepUndefined "I mean it's one banana, Michael, what could it cost? Ten dollars?" ua-cam.com/video/Nl_Qyk9DSUw/v-deo.html
Cake, not croissants.
This feels like it should be a companion piece to Lindsay Ellis' "manufacturing authenticity" video, lol.
I loved that. I miss Lindsay’s material. 😭
Man About Cake? More like Man About Fake!!!
Warning: do not watch "manufacturing authenticity" if you like Bon Appetit's videos. It's a great video, but it will absolutely ruin BA's content to the point of borderline unwatchability
@northern_lights They actually work together all the time, but Its usually off screen stuff. I know Dan helped film and edit Linday's Hobbit videos
The algorithm has made it so (it's my next suggested video.)
I remember watching British Bake Off and for their Victorian week I think Nadiya (who is a second-generation British Bangladeshi woman) used Bengali spices in her dish, and the judges said something like "Victorians wouldn't have used those" and I was struck because A) yes Victorian English could've if they'd wanted to, that's what the whole spice colonialism was for and B) yes a ton of Victorians did... because by definition, Bengal was under British rule + under Queen Victoria-> Bengalis were Victorians, whether they were living in Bengal itself or if they ended up in the British Isles (as many did).
Bengalis in the 1800s were more Victorian than the concurrent Americans who weren't living under Victoria's reign, but the show never counted their food as "Victorian" even in a context where that would've been historically correct. Bake Off also tends to treat non-English cuisine as exotic even when it's the norm for a *lot* of British people.
There is a channel where a woman dresses up like an 19th century chef and makes recipes from her cookbook and others of the time period. I believe it's late Victorian. One dish she made was kedgeree. It's a rice egg and fish dish spiced with curry powder. So clearly those spices were getting around.
wow thank you for putting to words what always felt super off about that episode. Nadiya will always be my fave British Bakeoff contestant, she makes bomb ass food and seems like a really cool person.
Just look at the disaster that was Japanese week.
@@qwertyasf no. stop. that didn't happen. I refuse to believe it. wtf why who thought that was a good idea.
Same with Masterchef. Judges praise the hell out of dishes that are perfectly normal dishes in other cultures. Treating a lot of lesser-known Asian dishes like they’re something new and exotic that the contestants invented all by themselves.
*opens soda can*
"All that's left is to enjoy"
*sputtered breaths of a dying man as he drowns in his own blood*
"Hmmm delicious"
Back in uni, we had an elder from the nearby first nation come in and talk at length to our Canadian Art history class about the historical politics of fry bread. Concurrently, the Harper goverment were slowly dismantling the Truth & Reconciliation talks. I haven't been able to eat it since.
Is there like an article or video on the subject? Maybe not only about this dish but generally about politics of cuisine of first nation and other indigenous peoples?
But hey Trudeau ‘fixed it’!!!
And now we’re just giving them covid-filledblankets with no lne of the healthcare the US govt promised HEYOOOO
North America really deserves to burn just for the govt treatment of the native populations. We’re hot garbage for it. The US constantly breaking ‘permanent’ treaties is absurd and nauseating.
Levierina a basic google search will net a lot of results but ‘first nations canada reconciliation’ is a good place to start, as is looking up the recipes from the 1800s
Native people were forced to create after being forced into reservations and being given government rations. Trading buffalo and berries for white flour and whatever other scraps the government gave them in the name of expansionism (and taking native lands away from the people who lived there) is really disgusting; all of it really but the story of how frybread was made is one example of many about how they have worked hard to adapt despite so much white brutality towards their people.
As an indigenous person, with lot's of family still living in 'res', I'll confirm that it is still a staple snack/dessert. It's cheap to make, and goes great with honey or maple syrup. It's still a huge part of general culture (in terms of diet/culinary cuisine) for a lot of communities.
That ramble is just a way to say, I see it as a food that is great to support.
Fun fact: I found out that in Eskasoni Cape Breton, they sometimes refer to it as 'four-cent'. Cape Breton was primarily a mining community/port of call being Sydney, and a fairly isolated/northern location, meant that people used rationed items to make easy-to-disperse foods. 'Four-cent' was a bread that could be bought or sold for about four cents. It's basically bannock, maybe closer to scones but quite similar. (Originally from NWT, now living on the east coast.)
@@KawlinRolfe For sure - it's more that bannock is associated with a really awful time and experience in my life and can't eat it at all anymore. A large part of the discussion was the health concerns in displaced communities here on the west coast, like heart conditions and diabetes. It was eye opening to me, since part of my family is Mi'kmaq, and I hadn't really heard anyone talk about that stuff before then. I remember bannock being great with maple syrup though.
I had a Moment with the phrase "vegan celery" before I realized it was a joke.
I don't know if it was a joke, but I laughed out loud when I saw it. It's like when you see "gluten free" on vegetables or ice cream or something.
Same. I starting trying to figure out how could celery not already be Vegan then he made it into a pickle so I figured _"Oh I just read it wro-wait a minute Vegan Avocado?!!"_ then finally caught the joke.
Thank goodness I never saw 5min craft videos and am too lazy to try them anyways lol.
And then my befuddlement at why he was pouring vinegar on it 🤦
I only eat non-vegan celery, it is anointed with blood when planted and burn offerings of a hundred cattle are made on the day of harvest, and every piece of celery is injected with a mixture of raw eggs
@@agihammerthief8953 lol www.reddit.com/r/LateStageCarnism/comments/iy6soy/plant_milk_is_weird_and_gross_id_rather_fondle/
Just going back through your older content after binging your NFT video three times, you really are one of the absolute best informative/deconstructive writers out there.
Keep doing the work.
I also just discovered Dan’s channel after the NFT video. Isn’t it wild how he can make a 2+ hour video feel genuinely fun to watch, and not at all tedious?
Welcome to the community mate! Might I recommend Dan's video on Colonialism in Minecraft if you havent seen it yet. Really, really good!
I've been doing the same thing :D love all of this stuff, so much to see
Same, but I'm up to ten watches of the NFT video. goddamn is it addicting.
Dan mentioning How to Cook That is the weird crossover I needed tbh - her videos are great and her entire thing is favouring fact and quality over quick entertainment. Watching her videos made me think differently about cooking - just like watching Dan's has changed the way I look at Media
This comment made me think of other weird cross overs that my.... ummm diverse subscription list could produce 😂
I might like that channel then. Well, I'm assuming the channel is less about just recipes and more about cooking. Cuz I'm sick of 'informational' cooking channels that are just recipes, which is a big reason why I don't care to watch them.
- Sigh, it was just recipes. Plus it's mostly candy!
@@TheAlison1456 They do several videos debunking the "food hacks" type videos, and also call them out on how extremely dangerous a lot of them are. But the bulk of their content is really good cakes and baking. She's a wizard when it comes to making super cool looking desserts and cakes. It's a good channel because it's just a small family run one with surprisingly high quality and production, where they focus on quality over quantity. She's even admitted herself that youtube screws over their channel because they can't compete with producing as many videos as the algorithm expects and can't compete with the cooking channels that have huge budgets behind them and can churn out content almost daily. They're definitely worth a watch!
Rosencrantz and Guildenstern references? Ah, a man of culture I see
Lol you wonderful man you.
Philosophy Tube came down here looking for this and of course it's the thespian who caught it
Was wondering who would comment on it first and of course it's Abby
As an idiot... can someone point out the reference?
@@jackgude3969 Rosencrantz and Guildenstern Are Dead, by Tom Stoppard. There's a film version with Tim Roth and Gary Oldman and by gar I am too gay not to mention it.
i kinda love how long the "do urine-drinking diets" caption is on the screen before dan actually says it. the anticipation is wild.
Glad you mentioned Ann Reardon. Her videos on the subject of false and even potentially dangerous craft/cooking videos churned out by shady companies are instructive, scientific, level-headed, and always well researched.
Don't let anyone fool you. Gold leaf is CHEAP AF.
I live in Kanazawa, Japan, where more than 99% of the entire country's gold leaf is produced. We have no shortage of edible gold leaf foods for sale in the more touristy parts of town, and while they are more expensive than the standard fare, that owes more to the allure of consuming gold and the need to cover overhead in neighborhoods where rents are high rather than the base cost of the product itself. Gold leaf ice cream is $4. It's $8 if you go to the shop located next to the biggest sightseeing spot.
Somewhere down the line of imports and advertisers, gold leaf in North America began to be placed on fast food made of unnecessarily high-end ingredients and marked up several hundred percent, with $200 donuts and $2000 pizzas. Let me assure you: there is nothing about the gold that adds to that price.
(Yes, I had to stop the video at seeing the ridiculous gold leaf donuts to rant about this.)
Really! I'm American (US American, not Canadian haha) and I would NEVER have guessed that gold leaf is actually that affordable in the areas where it's actually produced.
I don't know about Japan, but in the US, a thing like gold leaf food is all about the, well, aesthetic of opulence and expense. I wonder if it's actually comparably cheap to get, at least in the places that people are producing it. Cue existential reflections on wealth vs displaying the aesthetics of opulence.
A sheet of gold leaf costs about a buck each. Its an anger inducign gimick becuae of how much it inflates an item's price while making the food just a little bit worse.
i implied this in my other comment:
gold leaf is seen as a tool, a material, as not real gold
gold leaf food, as a commodity and a spectacle, loses the level of "oh I know that cheap shine isn't gold" and gets marked up for it's appearance alone. that's why I say you can easily MAKE gold leaf food, but not as easily BUY It, especially not the ones in the gimmick videos
I wouldn't be surprised if gold leaf were made from pyrite
Yeah, pretty much any expensive meal that’s covered in gold leaf is only expensive because it uses wagyu beef, black truffles or some shit.
Good leaf is pure artifice. It’s the illusion of wealth.
@@elvellarambles9151 It is. You can buy gold leaf anywhere for cheap, it's nowhere near as expensive as solid gold. Hell, average people use it for random craft projects.
Now I want a cooking show by a native American who just "discovered" this exotic thing called mac and cheese.
YES. I would 100% subscribe to a humour-parody based cooking show by an indigenous person 'discovering' modern foods. If done well, it could even slip in some historical fact into casual comparative conversation or as off-handed remarks about what their family / community is doing at insert-time-of-year, as the host does a fast-forward montage waiting for a dish to set or cook.
.
Someone please do this? Or if someone already is, please link?
Incredible caloric value in mac and cheese, they would be wondering why all those diet people insist on suckling on dry seeds and not stuff their gob with all that cheap efficient calorie-rich junk food
Would also love a series on how seemingly innocuous foods are heavily influenced by politics. There’s not enough discourse about how food availability effects the everyday diet
It's a super food!
I'm responding to an old comment, I know, but mac&cheese WAS 'discovered' by non-native American: Thomas Jefferson.
While in France, he was served with macaroni and cheese, noted how to make that kind of pasta, how to make a sauce and then served it in 1802, as the President. It wasn't received that well.
the pure existentialism you're able to infuse in nearly every video is awe-inspiring
just how I feel.
What about this is existential?
@@Jonnywaffles64 in the traditional sense of a philosophical theory or approach emphasizing individual people as free and responsible agents determining their own development through acts of the will?
I suppose one could say he does treat people as free and responsible people that made these cooking shows the way they are through acts of will... but that's a huge stretch.
But what Riordon probably meant to say is that the videos were instilling him with an existential crisis. IE making him question whether his life has meaning, purpose, or value, due to watching even these basic cooking shows get comprehensively broken down in ways he didn't expect.
@@FFKonoko Feels like people just throw that word around too much thee days. I think people often just use it as a synonym for intellectual or heady....
It's funny you mention Bon appetit at this moment. They're boycotting the head of their company right now for racial discrimination lmao. Hindsight though, this video is from last month.
I'm glad that I saw this comment when I went looking for it
And now all the poc creators have quit the UA-cam channel. That escalated rather quickly.
Ikr, I'm watching this sometime after I watched The Collapse of Bon Apetit by Jack Saint. Funny indeed.
I got to 2:44 and thought "man, that aged poorly." With everything Adam Rappaport (and Conde Nast in general) has done and continues to do to be as BIPOC-unfriendly as possible, they may as well be baking pies in the shape of swastikas.
What the video didn't discuss directly but something that I deeply appreciate is the filming in a messy kitchen at the end. Making housework invisible and setting unrealistic standards for home interiors, both serve a particular worldview. Nice to have that casually recognized as well.
seeing that woman list all those ~incredible properties~ of açaí as a brazilian just hit different lmfao
I am an american with sefardic/ladino jewish brazilian parents and that part was very strange too. I remember being taken to a brazilian restaurant market in miami and having açaí na tigela as a kid!
Not Brazilian or anything, but even I was listening to her say that and going "???? it's just a fruit???"
@@juniperrodley9843 Y'know, if you wanna get technical, açaí really _does_ check about half of that list... just like most other fruits.
@@L3X1Nikr? people go on about all the amazing health benefits of x or y food and I just sit here like "yeah, eating food tends to benefit you"
"Bon Appetit wouldn't do something controversial"
Maybe not the chefs, but hooo boy...their editor in chief......
Honestly he gives off that smug vibes every clip. Glad to see everyone is happier now.
FE3H!!!
Wait what happened??
@@moleperson Few things tbh. One of the initial controversies was their editor in chief, Adam Rapoport, was caught in brownface at a party, and then things spiralled. It turned out that they weren't paying their employees of color fairly, and having them do major camera appearances for way way less than the white guest chefs. White chefs were more likely to land exclusive shows on the channel, and many employees of color were underpaid and harassed. Pretty sure they also removed sections from their cookbook publications that included ethnic recipes. Conde Nast VP also turned out to be racist and homophobic and resigned along with Rapoport. Bunch of big names from the channel - like Gabby, Priya, and Claire - left and made their own channels. Like, so many people left that they had to restructure the channel. Apparently they recently unionized which is a good step, but it still doesn't seem like they've addressed the core issue that wound up gutting them.
@@VestaBlackclaw Damnnn, that’s serious stuff. I mean glad that it got exposed, since now the people affected could have an easier time standing up for themselves, but still horrible that it happened :(
I love BrutalMoose's cooking videos, whether he's cooking and trying various frozen dinners or cooking weird recipes from old 70's cookbooks. He's got wacky editing and a fun personality that makes every one of them fun to watch.
He's such a delight!
brutalmoose is a treasure, wish he embraced food videos more often
@@jolksjumbojemi eh i love them too but he has talked about how he doesnt want to get burned out by doing a single thing like he did with game reviews a while ago. He really enjoys the variety and i enjoy them too
As far as food representation, the best example I can think of is trying to find vegetarian or vegan versions of recipes. They always assume that if you're not eating meat then you also want less fat, less carbs, and other diet culture practices. Like no Helen I didn't look up a homemade vegan corndog recipe to airfry it dammit just tell me how deep the oil needs to be
Trueee. I’m tryna decrease my meat intake, not because I want to be healthy, but because I don’t like the taste of meat and I object morally to the meat industry. And let me tell you, unhealthy vegetarian/vegan food is weirdly hard to find? Like, just because I don’t want meat, doesn’t mean I’m opposed to feeling greasy when I eat.
the worst one for me is when restaurants take out all the seasonings and flavor from their token vegan dish. im a vegetarian not a vampire, wheres the damn garlic!
@@moleperson The only junk they'll serve to non-meat-eaters is goddamn falafel and I'm SICK OF IT. My pro tip is that a good and greased-up Indian restaurant will supply all the indulgent vegetarian junk food you could ever dream of. They served me a deep-fried mushroom once. And they have pakoras. Enough said.
As someone trying to eat enough for a workout routine and transition to using less meat, the struggle is realll
one inch of good quality peanut oil heated to 375 (use a candy or deep fryer thermometer) and jiffy cornbread mix made with plant based milk will have you swimming in corn dogs. add some elote seasoning to give it a little extra!
I love How to Cook That and am so glad you pointed out her investigative vids (and her own baking/cooking vids)! I have mad respect for anyone who tries to be as truthful/accurate as possible since this platforma dn social media in general constantly rewards misinformation. In this time, that's a conscious choice and a struggle for so many, especially in the food media industry
I also love How to Cook That, Anne does a great job of balancing information and spectacle. She is very talented at making incredible and strange looking cakes/cookies/etc., but also talks about how things are actually done, does the great investigative videos, and many other interesting off shoots.
@@kevinwells9751 I'd also like to add that Ann has a great personality as well. I find her very charming.
Its a shame she strayed from her original content, not my cup of tea anymore but at least she found some success
Re: the video that showed rubbing soap into a nail hole...that's a cheapie college trick for spackling a hole without the spackle
Will it last? No.
Will it last long enough to get your security deposit back? Probably?
white toothpaste also works
other life hack: get spackle. ;)
i love the implication that dan just cleaned a table silently before looking up, saying “and not just because she spoke french”, and going back to cleaning
Girl. I learned to cook from Townsend’s. I love that channel to death and most of what I cook is 18th century. It also exists in a highly political environment and may the good lord have mercy on the poor soul who reads his comments of weird white suppremacists who get mad when slaves are mentioned in a channel about early American history. I make his sourdough from leven at least once week.
Yeah he got a lot of shit in the comments on a video where he made some recipe that was called like "The Big Orange" or something. Loads of morons were like "omg why are you shitting on the President, Hilary lost, get over it". When it was just a recipe that used a lot of orange in it, a recipe made centuries ago. It's ridiculous, they see attacks wherever they look, and invent them out of nothing at all. Townsend is just a really nice guy who likes historical reenactment and cooking, he's like the Bob Ross of ancient recipes
Is that the one shown in here with the guy dressed in colonial garb? I have no exposure at all to cooking youtube, but that one seemed interesting to me.
@@JackgarPrime Yes, Townsends is the one in colonial garb. It's a lovely show that really does history justice.
let me add to this Townsend's appreciation thread. I love how while every other channel tries to hide it's corporate nature Townsends's own's it and uses it as a plus. In that regard, it's oddly similar to Bon Appétit.
@@duffman18 It was the "orange fool", right? (fool being a type of custard, if I recall correctly)
The history of Bannock is interesting. I didn't know that they were made ubiquitous due to rations.
It is also a minor note that in the Territories, we don't exactly have reserves, we have communities. However, the more I research it and think of it from experience, the communities are actually very similar to reserves. The communities, were also often created when people were forcibly resettled with false promises (see treaties), but usually not to remove them from more valuable land and put them out of sight, but rather to keep them in place so that they would be easier to control and assimilate (see residential schools). Or for arctic sovereignty.
The difference is that "communities" isn't a word used to designate areas which we've left untouched for the animals and such.
Not sure how much to read into that. Or _what_ to read into that.
That's just cultural genocide with a friendlier name
Yellowknifer here. Nice to see more northerners in the comments
As someone in a 3rd world country
This hit hard. Every time i watch a cooking video i realize i rarely have half the ingredients needed available. My country has trouble importing foods and companies export all our best foods so we rarely have access to them...
Wot like England?
@rogerstheterrible what do you mean?
@rogerstheterrible Pretty accessible to most Americans which is his demographic.
@@visassess8607
This pretty much. Adam has lived in big cities in the south. Go bout an hour from town and it'll be something unrecognizable, sparce, and making stew out of squirrels which is pretty solid. Brunswick stew to be specific
@@visassess8607 *white US males
I love Townsends so much. I think they're kind of brilliant because the spectacle is huge, but the recipes themselves can usually be made quite simply with modern day equipment.
my ex wouldn't watch Townsends with me bc of the outfits. She just said she can't and mumbled something about white people
@@odiousmelodious2410 which is funny since he has actually done really interesting videos with a expert about the food of the enslaved
With noting, the cooking stuff is a side project. Townsend's bread and butter is the reenactment and theatre community. The cooking really is just a passion project of one of their people.
Watching aluminum foil get put in the microwave gave me a small stroke, well done
That's is something that 5 minutes craft will certainly do. Like bleaching a strawberry to make it white.
@@penguinpingu3807 And there was the one mixing strawberries with razor blades. Because who doesn't want to accidentally swallow a razor blade...
@@penguinpingu3807 To be fair, when I learned about how cocktail cherries were made, it made me a little bit uneasy.
as someone who's experienced an overdose in her life it still mystifies me that activated charcoal drinks became such a craze at one point and people are still discovering the hard way that it negatively counteracts their medications asfsdfdfdsf
YEAH and the trend is so strange because u can get the same color using black sesame, AND it adds an actual flavor too
“I drank my own urine every single day for two years.”
I think it is absolutely a food video. It’s his diet!
But urine is definitely not vegan. It's an animal product!
But is it a cooking video?
@@rekindle7602 it's vegan if it's his own urine and he consents to him drinking it right?
@@renaissancewoman3770 not all vegans are vegan strictly on moral grounds, and those that are don't necessarily base their morals on choice or suffering.
For example, quite a few vegans believe that animal products contain "toxins" that will damage their bodies, or have some kind of (pseudo-)religious belief that those foods are spiritually tainted.
Environmental concerns are also common, although I don't think that would prevent you from drinking your own piss unless there's some subtlety if waste management I'm unaware of.
Or they might just be absolutists for practical reasons. It's easier to follow a dietary guideline to the letter than to waste time parsing the ethical and physical ramifications of each individual ingredient
(P.s. I'm sorry I used this many words to explain that piss is not vegan)
He didn't cook it or prep it in any way. That's not a cooking video. More like a wellness video or a "Brad Tries" kind of video.
Oh man I love John Townsends' videos and Chef John, glad of the nod you gave them. Great video too. Gave me a lot to think about as someone who watches ALOT of cooking videos.
Townsends is also great because he's doing both history and honestly just trying to run his local business. And as someone who grew up going between Colonial Williamsburg and, like, all of Boston, I love that kind of kitschy 18-century crap, so I'm glad there's at least one whole store in the Midwest that's staying open due to UA-cam.
I never saw Townsend but he looks fun and I'll check him out and Chef John kicks ass
"Bon Appetite is unlikely to-" oh this aged well huh
I feel like you've read my mind. There was a channel that popped up in my feed that featured a 5-minute chocolate cake with " No Oven, No Eggs, No Butter, No Milk, No Cake Pan." And the perfect cake in the thumbnail even has a mirror glaze sort of thing going on. The video has 10 million views. I watched half the video, and nope, I have absolutely no faith that that cake is supposed to taste good. And of course, with the pandemic, everyone's suddenly a baker now trying to make do now. Would love an investigation video of that channel, because the number of views that their other videos have is mind-boggling. Edit: now that I'm watching Ann Reardon's video, can I just do a chef's kiss to the grey plate reference hahaha.
Lol no cake pan?? How does that work?
Also do you remember the channel name or the bid name I'm interested
@@totiny3262 i don't remember the channel basically she sogged up cookies and mushed them into a vaguely cake shape
I could do a good chocolate cake with no oven, no eggs, no butter, no milk and no cake pan or I could do a good chocolate cake in 5 minutes (ok more like 10 minutes + cooking)
But it's impossible to do both, if only because the first one requires cunning vegan tricks and cunning vegan tricks are time consuming
@@totiny3262 she put it in a big round Tupperware sort of thing and microwaved it for 5 minutes XD. (Supposedly.) Believe it or not, then she came out with a "lockdown" version lololol that was no chocolate, no flour, no anything... apparently because she just used cookies, milk, and one more ingredient I can't remember. I don't really want to give that channel views, but if you insist, just search for "5-minute chocolate cake" and you should see the thumbnail I'm talking about right away.
@@Tina-Brune I hear you with the cunning vegan tricks, I've even tried a couple, but no, this video is not about cunning vegan tricks, fast or not XD
00:35 "you can use a clean plate, but it's just not the same" Look. I'm gonna have to ask you to take down this directed personal assault
The comedic timing with that drinking pee bit is exactly why I subbed to this channel
And it's not cooking - it's just taking the piss
@@bottyhammer Oh, _you._
@@bottyhammer🥁💥
As an avid watcher of food related UA-cam content, there are some channels that I watch for the ~lack~ of spectacle. They’re soothing. Chef John from Food Wishes and Adam Ragusea make cooking feel accessible- their personalities are part of the draw, but it’s not because they’re super dynamic, it’s because they’re grounded.
Have you ever seen Adam liaw? He's very knowledgeable and it's like watching someone reading a beautiful bedtime story to you :D
Internet Shaquille is another great example.
I'd wager his videos fit the 3 pillars, in fact.
You Suck at Cooking is one of the most accessable cooking channel I've found. It's high spectacle, but he also used a lot of easier recipes that use stuff you probably have in your home.
Chef John..... two videos a week for 14 years....
The YT versions of Bob Ross, eh?
...if a pizza pocket is a tiny calzone, does that mean pizza rolls are the tiniest calzones?
This is like the expanding brain meme, but backwards and for pizza dumplings.
[ben wyatt intensifies]
No those are burritos
The scientific term is calzino.
Tell me this: What is a pizza pocket? Put your hand in your pocket. Does it feel like pizza in there? No, because it's not the same.
I LOVE the fact that you featured Food Wishes, Chinese Cooking Demystified, and J. Townsend in this video.
I learned like 95% of what I know from watching Food Wishes. It's the channel I ALWAYS recommend to new cooks because it's real food you can actually make (and should make!). Chinese Cooking Demystified opened my eyes to an entire cuisine that is basically unapproachable from a suburban American perspective. And the historical element of 18th century cooking makes me appreciative of the advances we've made (and also has given me some useful tricks for cooking while camping!)
The cooking series that got me into cooking is Life of Boris on youtube. Admittedly he is a comedy channel, but his recipes are very great and authentic, and since he is like, just some guy, he also cooks in a way you or I would.
E.g. in one of his recipes, he points out that you can make the whole dish using just a single pot, which makes it great for students, who often don't have more.
I am not sure what you mean by 'suburban american'. does the recipe change depending on where you make it?
@@sycration I live in a place where the only Chinese restaurants are "takeout Chinese". The Chinese food that people in China eat is pretty different! Before I watched Chinese Cooking Demystified, I really had no way to approach the cuisine. It's a lot of flavors and ingredients that I had never experienced before in America.
So really it's that their channel helped me learn about food that was totally foreign to me.
"Souped Up Recipes" has great Chinese videos (in English), "Pailin's Kitchen" for Thai, and of course "Maangchi" for Korean food. Personally the crazy videos with blue food etc seem dumb to me and not worth my time; I just want the food.
@@sycration it literally does actually.
Different places have different ingredients available, and the even same ingredient from two different geographical locations will often be quite different.
Ann Reardon’s 200-year-old cake recipe was FASCINATING. I love her videos, she and Dave have a great variety of clever concepts, but best of all, they have an adorable relationship.
Ann Reardon is amazing
I love her stuff, and Dave is such a champ for taste testing all her cooking debunks lol
RIP Auntie Fee, my favorite fucking youtube cook - she’s definitely worth mentioning because she went fairly viral and completely avoided the form of almost all other food-related content. if only she lived a little longer she’d be dominating the food channel market rn tbh, cuz i feel like food and cooking channels really took over youtube completely JUST after her passing. She dodged a lot of the complications of filming by just skipping them altogether and just having the most raw and direct presentation possible. Very few creators have tried to follow in her footsteps, and those that have (while still good) clearly wear her influence on their sleeve. I miss her presence on here so much tbh.
i watched enough Alton Brown to know that there are two types of "Food Shows":
>one that values food for the look
>one that values food for the taste
The most furstrating thing about wellness videos is that they perfectly resonate how health and capitalism do not coincide. I have a chronic health condition which currently can only be appeased with strict dietary measures, it is hell to try to navigate because different companies and independent creators want to make it seem like every product they advertise can cure all. I already have a brainfog ontop all my other symptoms, so navigating what is actually healthy and what is advertised as healthy but will not help my problem is hell. Plus, all of this stuff is incredibly expensive, the amounts of times i have spent 20 euros on a product (food or suppliment) only for it to make me sicker is endless. This industry literally thrives off confusing chronically ill people and giving abled people a "holier than thou" complex.
I’m not sure of what your condition is but I sympathize with your plight. I have ADHD which is less restrictive, but opened my eyes to the confusing world of nootropics and supplements. There are so many chemicals without FDA regulated claims, so many that could do immense good or harm depending on tons of variables. At least it makes mindfulness easier the note aware I become of how complex biochemistry is lol
yes the problem with cooking is capitalism, because under communism your niche disease would be perfectly catered to
@@bencebaranyi6910 hey, there’s more than two economic theories dumbass
@@bencebaranyi6910 “hey this problem with capitalism can’t exist because communism is bad.”
@@SirArthurTheGreat It's so strange how doctors will sometimes neglect to tell patients about dietary restrictions they need to make while on certain meds too- I had to learn that vitamin C can interfere with ADHD meds from the internet!
waiting for a mention of kosher salt - internet chefs love that stuff
no iodiney flavor
Because it's often appropriate?
Not just the internet variety, most chefs love the stuff
I prefer bacon salt. It's like anti-kosher salt.
Yeah, it's weird he didn't mention Babish
I'm rewatching this and honestly, I never caught how much fun Dan was having with the editing
Dan contemplating his whole life after "i drank my own urine every day for two years" is a whole ass mood
I really expected the urine guy to turn out to be talking ironically to demonstrate how wild the stuff was getting...
@@forgetmenotjimmy irony is dead, long live irony
I literally just handed in a term paper where I discussed content farms like Blossom and Five Minute Crafts in terms of Jameson's ideas of late capitalism and Adorno's ideas of the culture industry. So imagine my shock when this comes up the day after I email it to my professor.
Were you happy with your grade?
@@ninawth Yeah, actually! My professor even suggested I try to get it published 😱
i'd really like to read it
I'd like to read this too, if it's convenient for you to share
If you do get it published, that sounds like an interesting read.
18:02 I was genuinely mind boggled because you did such a great job at the satire I didn't immediately recognize that it was your microwave.
as an asian person, i really love how goji berries have essentially been gentrified by the white wellness industry and made them like so much more expensive
this is capitalism and racism at its core
@Miranda Lindholm To be fair, transportation, when done right, is a fairly small part of the total environmental impact of a product, including food. I don't know if goji berries fall into that category, though. As a dried product they might.
@Miranda In the case of their vitamin C supply, sure. But when it's something like beans vs. meat as a source of protein, beans will beat meat regardless of the distance, when done right (ie. cargo ships). Environmentalism can be pretty complicated, but you're right, in the case of one berry versus another, it's pretty simple.
Quinoa eaters in south america sympathize with you. It used to be dirt cheap food for indigenous people and now it's all whole foods prizes.
Ikr? It's ridiculous how the food that we grew up with is now part of some trendy, expensive mass-produced crap that white vegans go to Whole Foods for only to brag about it as if they discovered it first.
This is a gift quarantine has deposited in my feed. Especially since your last video made me really depressed.
"A pizza pop is just a tiny calzone" is the extent of my knowledge of pizza pops
And a calzone could be called an empanada, cheburek, dumpling, or anything of the sorts really
Was not expecting to see Jas. Townsend & Son in this video, but glad they made the cut.
Savoring those flavors and aromas of the 18th century!
@@octopodesrex *NUTMEG INTENSIFIES*
I can't believe Babish didn't make the cut. Had Chinese Cooking Demystified though, and they're great
One of these days I really want to try some of those townsend recipes. Is there a spectacle element to it? Of course, but there's something fun about trying those recipes out, knowing that in one point of time, _that was the norm._ It's as much about heritage as it is food, it seems.
Genuinely one of the most wholesome corners of the internet. Love those videos.
I recommend Internet Shaquille. He does informationally dense videos that get into it fast; I've learned multiple things from a somehow 3 minute video.
second this
i used to love that channel but then he grew a really gross moustache and now i can't enjoy it anymore
lmao netshaq referenced this vid in his dishwashing video
Finally. After all these years, they made a vegan avocado, and a vegan cellery!
I think it says something that the first thing I thought when I read the title was "oh, this video will be about Bon Appetit". I don't know what it says, not even if it's about me, about youtube or about society in general, but it definetely says something.
Same. I thought this would be analysis of Bon Appetit and tbh I would've been very okay with watching that video.
The part where he eats the pizza pop is a pretty big reference to bon appetit's 'every way to cook a (blank)' series- he talks abt the food exactly how that guy does
Broadly speaking it probably says that BA is a powerhouse in the youtube cooking channel sphere. With the backing of a separate revenue stream from the magazine, they (and Conde Nast in general, including Epicurious, GQ, Wired, Vanity Fair and them.) are able to devote resources including filming crews, editors, professional spaces, equipment, and even multiple hosts. This allows them to push out content at a rate that comes closer to the content farms that shovel consumable impulse or anger fueled material than anyone else is really able.
Along with strong brand relations, professional quality SEO, and content producers with years, even decades of experience, they have created a community for themselves such that they're one of the first cooking channels you might think of.
i mean you werent really wrong!!!! first thing we got was a reference to amiels videos!!
It's kinda a reflection of culture at large. I've been watching BA Test Kitchen for a few years and it was a real 'wait, what' moment when I started seeing compilations, gifs, memes and a 'Bon Appetit fandom posting in the style of tumblr' happen.
...Dear god, am I a hipster? 'I was watching It's Alive before people made Brad gifs'?
I'm surprised YSAC didn't get a mention. It's always a delightfully self-aware cooking adventure.
I'd watch a cooking show by Dan Olson.
I'd also watch a dish-washing show by Dan Olson.
I would too!
Very glad to see the brief clip of John Townsend. It is great that folks like him can find an audience
"Give it the ol' tappa tappa" Chef John is just freaking awesome, and i've genuinely used his tips, nice to see others appreciate those kinds of cooking videos!
I cannot say how much I love rewatching this video. Like, I rewatch many of Dan's videos. But I never expected how much I'd enjoy a video on the phenomenon of cooking shows.
And here we are, in a world where Bon Appetit is now tainted.
I prefer to think of it less as tainted but the dirt swept under the rug now has a chance to get swept out of the house instead of attracting secret mold
Thanks 2020
He is ALMOST as passionate about doing media reviews, as he is about making his pizza pops.
I want you to know that it's been 2 years but I still come back to the segment at 18:03 because the visual comedy of putting pickle rick into a microwave and getting out a real pickle lives in my brain rent free. I can't hear people talk about shitty craft videos without flashing back to this and cracking up. Flawless.
That pause after the urine line was so long ... and _exactly_ as long as I needed to process wtf I'd just heard 😁😁😁. That was real comedic timing. Love it.
Who DOESN'T leave the kettle on?
What if company comes over?
where else would it even go?!
Who puts a kettle in a cabinet? Kettles belong on stove tops or counters if they're electric
During quarantine? They'd better not!
I keep at least 9 liters of water consistently boiling just in case I ever get visitors. Hasn't happened in 8 years, but who knows!?
@@WlatPziupp the day you take it off the visitors will come, it's a law of physic!
Waiting 13 seconds to break the silence starting at 7:53 was brilliant. I laughed really hard somewhere in there. Thanks for that.
Elsa Frozen Superfood Joker Eats Charcoal Acai Burger with Batman
I flashed through all stages of grief 2 1/2 times finally landing on depression, then doing a hard left turn into denial. Have a nice day.
Wait - is Batman on the burger or eating the burger?
@@amphioxusanniversary Yes. Both.
"The three pillars of food entertainment: informational value, spectacle, and personality"
My brain: remember when How To Basic was a thing?
Man, he released this just barely in time to miss Bon Appetit's implosion.
The way Dan says, "No!" at 10:07 is so genuinely distressed that it makes me cackle :D
I would love to see the full videos!
The full videos are on the channel- look for the cream cheese snowman and the apple jello mold thing. They’re fun!
I find I tend to enjoy the informative cooking videos because they fill in that knowledge gap between recipe and execution for me. Fanny Farmer tells me what ratios to use and maybe a general idea of what color it ought to be, but a good cooking video really helps me know if I'm on point with texture and consistency. It's one thing to read about a broken sauce, it's another to know what it actually looks like when it's done that.
and he turned himself into a vegan celery. funniest shit i've ever seen
under rated comment
I grew up with a kettle on the stove, you leave water in it & put on the burner when you're done cooking. It helps prevent anyone touching the hot stove & if you forgot to turn off the burner, it'll boil & whistle to alert you
Dan, you have absolutely no idea how much I adore seeing a video like this being made by you during this tough time. Informative, funny, poignant, and visibly about something you greatly care about and have a lot of sincere investment in having fun with -- this is why your channel rules, and I'm so glad you made it. The ending bit about the nature of simply understanding honestly warmed my heart. :D
You had me dying of laughter when you put an avocado wrapped in foil into the microwave. Way to poke fun at those type of videos.
17:40 - I'm going to defend this hack. Using pencil lead is actually an easy way to make locks run smoother because graphite is an incredible dry lubricant. I used this trick for years when i worked at the jewellery and watches counter at sears before they shut down. Although, the method in the video is way more elaborate than necessary.
Hope you're doing okay there, Dan
I'm sure he's doing great! But not if he keeps downing cola, pizza trash, and whatever the fuck those things in the pan were... Biscuits I guess?
Come on Dan. Eat your veggies lol.
Thank you for this appetizing cooking video. Your demonstration of how to prepare the vinyl pickle or whatever was very inspiring. I only wonder if 40 seconds is for a softer or a crunchier mouth feel.
Keep on doing what you're doing. Your style is impeccable on all fronts. Embracing the mundane is something people are too afraid of, but you're a damn good narrative chef.
"They're generally family friendly"
"I drink my urine for two years"
I guess that's one of the exception you were talking about :p
That's just the tip of the iceberg...
watch?v=au9FiJfLNBA
But drinking urine is fun for the whole family
some related topics:
bon appetit's pivot to personality and diversity
babish's face reveal, his girlfriend's cameos, his other show
i don't have a lot of the ingredients on these recipes because i live in another continent
His girlfriend's cameos are so weird, but I think it has a lot to do with the fact that his personality now is the big attraction of the channel
I like to watch tasting history with max Miller because he goes into the historical and political context of the foods that he prepares as well as trying to the best of his ability to obtain authentic ingredients
I was looking for this comment. also his willingness to make (and eat!) mid-century gelatin dishes that have no right to be gelatin 😂
"vegan celery" was so funny I had to pause the video to finish laughing
As a fellow Canadian and someone who is passionate about Canadian food, indigenous history and rights, and expanding his culinary repertoire, I have to say that I really appreciate the addition of the bannock recipe! I'll definitely have to try it out! :D
When he started playing the food show clips I instinctively looked for the skip ad button for youtube on my phone.
Surprised you didn't end the video using Coca-Cola to clean everything after leaving it...
FOR FIVE MINUTES
I guess he was not ready to clean all the coke afterwards XD