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

This one is my personal fav fish dish

Incidentally in place of Bhetki(though you should be able to find it if there's any Bangladeshi fish stores in your neighbourhood ) any generally bland tasting fish should work. I don't think oily or sea fish would taste particularly good with this method but I've never tried it. For some reason this is the only fish traditionally cooked in this style.

!MasterChef rate my coloring, texture etc

!thin I'm going to bulk up finally

Nikujaga is an unpretentious Japanese-western fusion dish- literally just standard meat and potato stew with japanese seasoning plus some meme noodles thrown in.

I had this made for me and it was so good that I tried making it a couple weeks later. The base recipe is pretty okay and it's easy for anyone to make, but here are some modifications and notes if you do try making it:

• Non-negotiable: imo the base recipe without bonito stock/katsuo dashi is a overly-sweet stew; the reason I liked it initially is because of the subtle smokiness imparted by katsuobushi (dried tuna flakes). If you do make it, add a packet of katsuo dashi and/or use a liquid stock like so in replacement of the soy sauce (if you do use liquid stock then add soy sauce to taste if the stew isn't strong enough and cut back on the sugar- I learned my lesson with the sugar). The liquid stock is actually really good for making things taste like authentic sugoi nipponesu food. I added both the liquid stock and a packet of dashi to mine (I think the person who made it for me did the same), but if you use the liquid stock, you can decide whether or not to add a dashi packet far into the cooking process based on whether you want the stew to taste more bonito-y.

• Next time I'll add smaller amounts of sugar gradually instead of stirring a tbsp+ into the sake/mirin/soy sauce mixture, or omit the sugar entirely. The base recipe is very sweet for western tastes and doubly so if you're using a liquid stock.

• Try to get shirataki noodles/konnyaku noodles in little knots/bundles like so. The western italianx pasta-replacement ones will probably ruin the texture and you may as well omit them entirely.

• This recipe was made with thin-sliced pork belly in mind; if you're using thick (i.e. superior) slices then you should cut them into chunks and braise them in the stipulated amount of water (with a dashi packet if using) for about an hour to make it tender, then add everything else (sauté the vegetables as instructed in the recipe on a separate pan and throw them in with the rest of the ingredients) and simmer until the potatoes are cooked to your liking. If you do it this way, you may need to top off the water at some point since more cook time = more evaporation.

• Letting the potato overcook a bit and thicken the broth really furthers the comfort food sensation imo. I used some less floury spare potatoes in my attempt and it's not as good.

• A small pot apparently works fine for the proportions in the base recipe. I only used a large pot because I doubled the servings.

• I haven't tried it yet, but apparently it's standard to add a curry brick to the leftovers.

edit: The original recipe is:

Ingredients

1. 12 oz (2 packages) shirataki noodles or fresh ramen noobles

2. 1/3 cup soy sauce

3. 1/3 cup mirin

4. 1/3 cup sake

5. 1 tbsp + 1 tsp sugar

6. 2 tsp vegetable oil

7. 8 oz thinly sliced pork belly

8. 1 medium onion, sliced thin

9. 2 large yukon gold potatoes, peeled and cut into bite-sized pieces

10. 2 medium carrots, sliced into 1/2 in pieces

Steps

1. if using shirataki noodles rinse them in a colander, bring some water to a boil, then pour over the noobles to get rid of the weird smell

2. combine the soy sauce, mirin, sake, and sugar in a bowl along with 2.5 cups water; whisk to dissolve the sugar

3. heat a large pot over medium-high heat, then add vegetable oil. add pork belly and cook until the fat has rendered (don't wait for the fat to render if you're using thick-cut i.e. superior slices, just brown them), about 4 mins

4. add onion and cook until they soften, about 4 mins, then add carrot and potato and cook for another 3 mins.

5. pour the mixture in the bowl into the pot, add the shirataki noodles if using, turn the heat to medium-low, and simmer for about 20 mins or until the potatoes are cooked through

6. if using fresh ramen instead, add them to the pot about 3 mins before serving

7. serve

Seeing the recent posts by @pizzashill and @Poj showcasing their disgusting subhuman culinary experiences, I figured I'd make an anti-Pizzashill and contribute to the food hole by posting my own dinner (and lunch prep) for the night: @bartendercel's Pan-Asian Curry Rice. Recipe and pics below:

Sauce:

Make a batch of sauce to toss on everything at the end. The sauce I make is as follows:

1 tbsp oyster sauce

2.5 tbsp gochujang chili paste (the o foods one is great and cheap on amazon)

1.5 tbsp mirin

1-2 tsp soy sauce

Ginger paste and crushed garlic to taste

Coconut milk to reduce heat and add flavor

1 tbsp honey to sweeten

Splash of Sesame Oil to enrich it.

Optional: smoked paprika and cayenne pepper powder, chinese five spice (minimal amount) to taste. If you want this spicier, less or no coconut milk and use water to increase volume of sauce.

Prep:

Buy some presliced mushrooms and one large white onion. Dice the onion and then dice about 1kg of boneless chicken thighs (i know bone in is more flavor but I'm too lazy to deal with that shit rn). Additionally, if you dont forget like I did, you chop and toss in some spring onions towards the end of the cooking process. Season your chicken with salt, black pepper, smoked paprika, cumin, coriander, turmeric and fennel.

Cook:

Toss rice in the rice cooker and when you've got about 7-10 mins left, heat up the wok. When heated, throw in some peanut oil and swirl to season the wok. Cook the mushrooms first and season with a bit of cumin. Once thats mostly ready, throw in some lao gan ma chili oil and the diced onion. Season that with a bit of salt and some curry powder. Next, once those are done, throw in your diced chicken and stir occasionally to cook thoroughly on all sides.

Once the chicken is done or almost done, throw in the sauce (optional splash of sesame oil again)

then toss in the rice and stir to combine.

The rice will soak up the sauce and the juices from everything that cooked on the wok, making a delicious Curry Rice combining Korean Gochujang as the base, Thai Coconut Milk, Chinese Chili Oil and Indian Spices.

Super simple, tastes good, borderline impossible to frick up. Now @pizzashill go tell your foid to make this for you and not frick it up. Best part is that once you have gochujang, oyster sauce and spices the tubs last an eternity so you really just need chicken, onion and rice to make this, costing almost nothing for multiple meals.

Bet you can't tell where my favorite place to shop is. It's a delightful chicken pad thai with onions, garlic and scallions with a traditional pad thai sauce and with a little bit of peanut sauce added in. And when you have pad thai you just have to have some crushed peanuts and bean sprouts. I was lazy and didnt feel like making the sauce from scratch tho so it could be better. What did you eat for dinner rdrama? Post it below! Hello to all my new followers btw I swear I will have a major effortpost out soon!

This was a recipe I’ve worked off and on with for about a year. At this point it is consistent, easy, and always the winner of any work potluck or social soirée.

——

Ingredient List:

——

Chocolate chips 8oz

Butterscotch chips 4oz

Crushed roasted peanuts 4oz

Flour 3 cups

Butter 2 sticks

White Sugar 1 cup

Brown Sugar 1 cup

Eggs x2

Baking soda 1 teaspoon

Vanilla Extract 1-3 teaspoons

Salt 1 tablespoon (thanks, @Aisha!)

——

Instructions

——

Step 1: blend sugars and butter together. Make your life easier by leaving out two sticks of butter overnight or at least for a few hours.

Step 2: mix in eggs, salt, vanilla extract, and baking soda (i dissolve it in a teaspoon of water before adding it)

Step 3: add flour, nuts and chips, mix for only as long as there aren’t flour clumps.

Step 4: roll into 1-1.5 inch. (I’m not exact with this at all and haven’t had a consistency issue)

Step 5 (optional): refrigerate for half an hour to an hour. The benefit of refrigerating is that it allows the flour to properly absorb the butter, meaning the cookies won’t spread while baking. So if you prefer disc cookies, skip this step. If you like them fat, refrigerate

Step 6: Bake on top rack for 12/13 minutes. 12 minutes is fine if you skipped the last step.

Step 7 (optional): Remove them from the baking sheet to let them cool unless you want a crisper cookie OR if the batch came out too white.

That’s it! Enjoy.

Write a poem to a hottie and deliver this with it and they’ll be e.e cumming all over your peepee/clit.

Disturbing trend on TT/YT/IG: entire social channels with nonsense recipes. They're clearly narrated by AI and likely written by it, but the videos appear real. The channels have no affiliate websites, but millions of subs. It's just chaos.

Like this egg horror: pic.twitter.com/TZuT6tG3RS

— Max Meyer (@mualphaxi) May 7, 2024

You misunderstood Panera, people wanted more drink options, not less.

i didn't know you could take the lid off and it would still mix so video is thru the porthole

got a $300 bread machine at the thrift store for $24 first loaf is cinnamon raisin because i am a controversial master baiter and i wanted everyone to be mad at me i didn't let it cool fully because it smelled so good so it is a little gummy ngl but still tasted great, so excited to have a bread machine @Pams-Diner @Red_Shill give us each day our daily bread

resippy

cooking.boymoder.biz

RECIPIE:

Cut cabbage into wedges. Score cabbage with sharp knife to allow chilli paste to soak in.

Brush cabbage with oil and chilli paste and season with salt and pepper.

Place in oven at high heat for 20 mins.

Sautee leek with garlic in butter until soft (NO BRONWING)

Add 150ml of milk to simmer for 10 mins.

Blend into puree, add more milk to your preferred texture, add salt to taste.

!besties !chuds enjoy with a drizzle of olive and if feeling decadent a sprinkle of fetta cheese.

We were making offal from stomach lining, tongue, eyeballs and cheeks of sheep today 🐑 It's spot broth

Normies run away in disgust

Boks fight here against each other as dominant males try to conquer each others terf across fence lines and destroys fences

We have a generator on a trolley

Went hunting and helping hunters today

Free State hunting is hard cuz there's zero cover, it's a very vegetation sparse steppe type biome

One method is trying to hunt them from a vehicle and try to creep into their comfort zone before they bolt and shoot them from range

These are milestones of medieval Khoisan who milled down Maize 🌽 and grain into bread 🍞 or Pap

Met a Multi 🪙 gold 🥇 medallion Olympic South Africa shooter

These guys are so intense they use fricking bubble levels to keep their rifles orientated precisely towards gravity

Saw Sable

Made mortal enemy

Ever wanted to eat bread but HATE evil, unhealthy carbs?? Fear not, by combining pork rinds, a dozen eggs and cottage cheese you can make a kind of healthy, delicious bread adjacent loaf