The offending post: Little country boy trying his hand. How'd I do with spaghetti and meatballs?:

Frick that fake tilt shift, who thinks it looks good? 75% of the picture is blurred. I also hate the title, but that's not why we're here.

The top comment:

Good but not Italian, we don't put meatballs on spaghetti, that's american [+81]

So you're telling me that in the entire history of the nation of Italy, no one has ever put a meatball on top of spaghetti? [+4]

We first eat pasta, then as the second plate we eat meatballs [+1]#

That's the dumbest thing I've ever heard. So basically if you have two Italian foods and you eat them separately, it's Italian. But if you put them on the same plate it's not Italian. Like I said, dumbest thing I've ever heard. [+1]

Well my nonna used to make spaghetti and meatballs ...

Death to all nonna-posters

you can do whatever you want with your food, but it's not Italian. [-1]

The gatekeeping in this sub is off the charts. [+1]

Enter /r/iamveryculinary

Did somebody say "gatekeeping" in a food subreddit? /r/iamveryculinary's monitoring dashboard lights up like a Christmas Tree and it gets reposted there: Someone posted meatballs in the Italian sub. The whole thread is bickering and probably unseen gesturing.

As always the comments are full of hilarity, these really are witty redditors:

If an Italian makes a ball out of meat, they die instantly.

No, the spontaneous combustion only happens when the meatballs touch pasta.

Hot take: if we subtract all the dishes that get eliminated by that sub as "not Italian," Italian cuisine would not be voted the most popular cuisine in the world any more

Where would Italian cuisine be without hot pockets and the Little Caesars lunchtime special?

My hot take is that I don't think Italians do themselves any favors by hyping up Authentic Italian Cuisine(tm) so much. I've been to Italy and I was actually mildly disappointed by the food there at first, I think because it was so ridiculously hyped up in my head.

I'd love to see this Redditor's holiday pictures

Wait until you see all the mean comments I get for my perfectly dark and precisely reproducible roux for gumbo. The Cajuns go beserk when I say I made it in the microwave instead of wasting 30 minutes stirring it on the stove like their memaw, lol. This is, of course, after they've tasted it and liked it.

This post is sponsored by this week's anti-gatekeeping campaigner @Not_a_R-slur. I'd like to thank @Lappland for his weeks of dutiful service and I wish him a happy retirement.

Well technically, 2nd one time thing. She did this video for gourmet confetti cake before.

To everyone who's not familiar with the background:

Bon Appetit is a Conde Nast Magazine

Its Youtube Channel used to have a video series where Claire Saffitz made gourmet versions of commercially available food products: Gourmet Makes.

The series is responsible for a lot of Bon Appetit's most popular videos, accounting for half of the current top twenty most viewed videos on the Bon Appetit channel.

However, when people found out Bon Appetit pays different rates for different talents, some people accused Bon Appetit of racism. (Why would BA pay someone who gets them 10 million views the same as someone who gets them sub 100k views though?).

People went through old tweets from BA's top editor and one of Conde Nast's VPs and found old chuddy tweets, so Bon Appetit got cancelled.

A lot of their talent cut ties as a result, with varying levels of success for those talents.

Claire Saffitz was one of the breakout stars of the channel so a lot of the BA audience followed her when she went solo.

She's had success in her cookbooks and youtube channel.

She's held back on making videos where she makes gourmet versions of commercially available food products so far in her post-BA youtube career.

Nobody's sure if she has done so because she doesn't want legal trouble for yoinking the IP or if she wants to pivot her identity away from the series to establish herself as a pastry chef and recipe developer.

However, the views of her most popular videos still pale in comparison to the views Gourmet Makes garnered. Her current most popular video has 4.4 million views, whereas the most popular Gourmet Makes video has 13 million views.

Her 10 latest videos before this video averages at around 250k views, with the oldest having a 4-month headstart and the newest having a 1-month headstart.

The current video has gotten more than that in just 1 day.

What do y'all dramanauts think?

Sellout phase - 21 votes

One time thing - 0 votes

Morels and ramps.

Fried them up together in a pan with some olive oil and an egg then ate it.

The review is a bit weird for modern standards, it never tells the readers if pizza is tasty.

The banana slices are on a layer below the top layer

these Michelin spots are a pile of bologna. Buncha pretentious, high brow, nonsense smoke and mirrors for tiny bites of crap

surprise, surprise, the former chef has a different opinion than the guy who thinks there's nothing special about Michelin starred restaurants.

Calories.... 2 McDoubles = 800 1 small fry = 365 1 small drink = 150 1315 calories...

Eh, they wouldn't want a loser like you in there anyway

There isn't all that much inter-personal drama yet, it's more one cohort beating their chest signalling that they're too smart to pay for air and the other calmly and politely explaining the context, but with a real possibility of either group losing patience with the other, I reckon that the thread may develop explosively.

https://old.reddit.com/r/SubredditDrama/comments/1bz4t0v/a_floating_bubbly_dessert_has_redditors_foaming/?sort=controversial

Recipe

https://www.reuters.com/business/healthcare-pharmaceuticals/us-requires-bird-flu-tests-any-cattle-moving-interstate-commerce-2024-04-24/

Made this for lunch just now. I've tried getting the beef right for these darn things a bunch of different ways. Internet people have all sorts of ways they've tried to get it just like the restaurants, but the only one I've seen that looked like it would realistically work was this massive bearded greek dude shoving like 5 pounds of lamb shoulder onto two spits and throwing it on a charcoal grill. I'm just trying to make lunch here, though. I've tried to make a mini spit using the rotisserie attachment in my toaster oven, and that looked and smelled great, but the meat completely dried out and was nasty inside.

Other internet ideas were like to use ground meat and form a really tight meatloaf and bake it in the oven, then you can cut thin slices off it that look a lot like the gyro places, but it's lacking the super brown crispy outside you want.

This time I bought some really thin ribeye steaks (like less than 1/2") that people usually use to make carne asada. I figured with how thin they were I'd want the pan to be really fricking hot, so I did a test run with one of them with the heat cranked all the way up on my stove and a cast iron skillet. Darn near lit my kitchen on fire, like the oil in the pan actually just made a poof noise and burst into flames. The steak didn't get burned though, even with me moving it around in the pan to smother the fire. The steak was a perfect medium rare cooking it just one minute a side. Problem, though: medium rare steak is too chewy for sandwich or sandwich-adjacent preparations.

Finally, I marinated the rest of the steaks and cooked them with slightly less heat (although still enough that the pan was smoking up my kitchen) for 2 minutes a side. They're pretty well done, but perfect for a gyro because you can bite through the pieces so easily. Then I put this together and smashed the whole thing into my face. The end.

today i went out to a taco restaurant and ordered the strangest item i've seen on their menu

chicken tendies breaded in hot cheeto dust, hot cheeto aioli, macaroni and cheese, and fruity pebbles

rated 6/10

the macaroni would've been much better and slop-pilled if kraft rather than their queso fresco. the fruity pebbles were good.

ended up not eating the other taco because this was a behemoth

!goyslopenjoyers

The original post is this disgusting-looking /r/food post: [i ate] a deluxe Italian sandwich:

Someone points out that this has nothing to do with Italy:

Wikipedia doesn't say to use 5kg or random mixed meat and 5 grams of veggies. Wrong proportion and wrong ingredients. It doesn't make sense to do it like this.

But I guess it's the “American way”. ==> American sandwich

They get downvoted to -221 and crossposted to /r/iamveryculinary: Italian learns what an "Italian" sandwich is and immediately becomes the authority on why OP is making it wrong

Let's see what angry Redditors have to say:

Eep pray this guy never learns about French toast.

I don't understand this, French toast is something that they actually eat in France.

I just imagine some dude sitting on the potty angrily commenting on a small picture of a sandwich on his phone.

Just like you sitting on the potty angrily commenting on a comment on a small picture of a sandwich on his phone.

Why is immigration and ancestry such a difficult concept for some people to understand?

Peepeeheads pretending to be Italians and the 'No true Scotsman' fallacy, name a more iconic duo

You mean like someone who calls it an Italian sandwich?

@KONGLAND for once I'm begging you to see the light.

The menu would be focused on the hits.

• Breakfast 24/7 -- BK French Toast and McD pancakes + hashbrown. Don't know which one you feel like? That means you want both.

• Arby's crinkle fries

• Arby's curly fries

(these are the only fries)

• Arby's Roast Beef sandwiches

• Burger King Whoppers

• McDonald's Nuggets

• McDonald's Cones

• Wendy's Frosties (chocolate only)

• Taco Bell tacos

• Taco Bell burrito supreme

• Pizza Hut personal pans

If the franchising fees didn't kill you, you'd make a million dollars a day.

!goyslopenjoyers !jidf

I'm onto the glowies

I just ran into these today. My mom always insisted i do not get them, even though by the time i raised my courage to ask for some, i have already eaten moist dog food, thinking maybe i just didnt try the right one. Because it was heckin nasty