Or from a recipe blog. 14 paragraphs about how to make real traditional Italian recipe, and the blogger is 1/8 Italian and went on a 1-week trip to Italy 7 years ago so only they know authentic Italian food.
And they ate at McDonald’s the entire time they were in Italy.
Sort of like all the woodworking shows where the workshop is bigger than the entirety of a two bedroom apartment with ~$150,000 worth of woodworking tools and machines and spare off-cuts of babinga wood and some now extinct variety of white oak litter the shelves.
DIY workshop, for projects you can do at home
The workshop…Adam Savage’s
Christ, that’s specific.
Not really. Over half the woodworking channels I watch never count the cost of materials that they already own when they total up the cost.
I’m kind of ok with them not counting the cost of tools, but the materials need to be counted, especially when they are doing something like “how to build a desk for under $50.”
Not as specific as it should be. They’re all insane with the tools and materials these days.
Let’s make a box for Amazon deliveries.
We’ll start by breaking down this $300/sheet plywood with my $1500 festool track saw setup plugged into my $1,000 festool vacuum.
Have you tried [insert meal delivery plan subscription]? Sign up for a 5 percent discount at the link below.
Now, before we actually start cutting, let’s measure and square everything up with this $150 Woodpeckers square and a $60 knife I use for some reason instead of a fucking pencil…
That $60 knife is the last one you’ll ever need and it’s only available at our web shop, Link below.
(Actually just a rebranded Ali Baba drop ship)
More like a $600 Damascus steel knife made by another Youtuber that they were given for free, but otherwise this is spot-on.
Things heating up in the woodworker fandom.
This is why learning substitutions is one of the greatest things you can do as a cook. Screw your bougie recipe I made it for a quarter the price with one pot.
I recommend procuring a PDF of “The Flavor Bible” great for learning substitutions and what flavors go with what.
Great. Now the dish turned out bad. Was it the substitutions? Was it the recipe itself? Did i mess up somewhere? Did i need to adjust things based on the subs? Guess well never know~
At this point why even follow a recipe
part of the skill of cooking is learning why a dish working. rather than tasting some and going “this tastes bad”, you should be thinking “what is not working here?” too much or too little salt? did you overcook the meat? do some of the flavors clash? a major skill in cooking is being able to identify why your meal didn’t turn out how you wanted it to, and then hopefully finding out how to fix or avoid that.
i think following the recipe to the letter can weaken that skill because you just kinda uncritically follow the steps in front of you
Exactly. Llama tears work as a substitute for alpaca in a pinch (just need to add a bit more salt).
Kevlar or due diligence may be needed when approaching llamas.
Fuck that. Tears from any hoofed mammal will do. Hell, I’ve used rabbit tears before and I could barely taste the difference.
Here’s the thing. Until I got married, I never kept food for very long in my fridge. I pretty much went out and bought exactly what I was going to cook to have enough meals for the week. I’d cook all that up on Saturday night and be good to go.
Oh god, is Facebook still there?
They absorbed Whatsapp and Instagram and rebranded to Meta
Go back to sleep and pretend this is all a dream
Are we sure we were watching a cooking show and not how to summon bougie demons?
