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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?
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You find the wildest shit browsing their delivery apps. They also eat potatos stuffed with tuna.
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First time making this! It tastes good but next time I need to chop my onions and peppers much finer. Also need to do 8 hours in the crockpot instead of 4 to really make the chicken less tough.
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Ingredients:
1.5KG beef mince
4 cloves of garlic
30ml soy sauce
1 tbsp soy paste
1/4 tsp thai spice mix (or
IMPORTANT: NO VEG! DO NOT USE PEPPERS OR ONIONS! ALSO DO NOT EXCEED THE STATED SPICE MEASUREMENT 1/4 TSP IN 1500G OF BEEF IS PLENTY OF FLAVOUR!
Method:
Slop it all into a slow cooker and go to sleep for 8 hours.
Result:
Hmmmm, but what to do with all that delicious meat water? What delicious recipe will Bardfinn come up with once he's figured out how to remove the fat?
Right so this yet again looks disgusting. I don't know if it's the quality of the ingredients anymore or just Bardfinn's lack of ability to compose a photo or just the run-down backdrop of his kitchen.
However, the funniest thing this time is the tiny amount of flavour he's adding to 1500g of beef!
@can another Bardfinn recipe for the collection. No idea what he was going for here other than "warm beef paste, mildly flavoured".
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This fricking sucks and I hate it.
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RECIPIE:
USE AN AIR FRYER FOR THE ROOT VEG
I chop potatoes and butternut squash into cubes and season with salt, pepper, curry powder, turmeric, paprika and olive oil.
Toss and lay into an air fryer on oiled tin foil for 25 mins at 180 Celsius.
Pre-heat wok with neutral oil.
Add diced onions and cabbage and cook until soft. Season with salt and add diced garlic.
Add tomato paste and fry until fragrant.
Add roasted veg and hot water to wok and make a sauce.
Add vinegar for acidity to cut thru veg.
Add to a bowl of rice and spinach as garnish drizzled with lime juice.
Enjoy! !besties
- Nancy-Pelosi : NSFW. Mycelium phallus
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They're the first green food available locally. Steam them and add some vinegar and butter, or just grill 'em. These ones are still raw.
Just don't eat the wrong type of fern, or too many, or eat them when they're too old, or too often, or they'll be toxic....
https://en.wikipedia.org/wiki/Fiddlehead
PS: Speaking of Rites of Spring
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do you ever eat chicken when it starts smelling stinky even a little bit or do you throw it out
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The smell of cooking food is actually air pollution, study finds
Overall, researchers concluded that air pollution from cooking is vastly underestimated and could account for nearly a quarter of VOCs in urban areas. The problem is even more acute indoors and inside homes.
What this means for air quality management remains to be seen. Having the data, Coggon believes, is the first step.
You vill not cook the food to make it tasty, besides it is a fire hazard in your pod anyway.
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Her cooking vs. Her moms 😭💀 pic.twitter.com/H9kvypAiR0
— Panic! At The TL (@Puff_Iya) May 8, 2024
no wonder the moms so fat.. undercooked chicken mayo slop with burned cheese. disgraceful!
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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.
— Max Meyer (@mualphaxi) May 7, 2024
Like this egg horror: pic.twitter.com/TZuT6tG3RS
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You misunderstood Panera, people wanted more drink options, not less.