How could this happen?

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

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

thanks queen for inspiring me to go to the store and buy chef inspired pork to make a gourmet bardfinn sandwich

going to cut the rest of the quality pork filets up and throw them in some fried rice tomorrow with some spicy cabbage

does anybody have any soggy green beans btw

Morels and ramps.

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

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".

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

I'm going to put as much effort into this rereview as they put into their menu revitalization, which is to say not much.

They didn't actually fix or solve anything of substance. All they did was remove mustard from all menu items, add cheese to a couple sandwiches, and call it a day. I'm serious, they did jack shit. I only went here with other people, and they like mustard so they don't want to go back. By extension I'm not going back to Panera either. Good riddance.

Also: https://www.reuters.com/business/panera-loosens-animal-welfare-ingredients-standards-ahead-ipo-internal-documents-2024-03-06/

Lmao that was about the only thing they had going for them... I'll stick with Subway if I want low quality sandwiches.

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.

!goyslopenjoyers I saw this one at the gas station when I saw the dr. pebbah flavored one but I didn't buy it until recently

out of desire for completeness, even after being burned by the soda stick, I returned to mr jack link's loving arms to be fed more meat

conclusion? this onen was pretty much normal. frito chili cheese blends well with the concept of meat stick

in fact I ate it last week but I took a break from marsey due to a deat h in the family

and I don't remember anything about it.

I was also eating ground beef with cheese in it that night (homemade slop)

it all blended together

far and above the dr pepper meat which still sits on my desk to this day, opened, bereft one tiny bite, ever enduring. I'll see how long the preservatives last.

if it isn't useful as food it can be of use to science

Recipe

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

Fried Spam (Great Value luncheon meat) with egg on rice w/corn, feat. sriracha & mayo, drizzled w/soy sauce and wrapped in nori

I'm onto the glowies

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

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.

do you ever eat chicken when it starts smelling stinky even a little bit or do you throw it out

!poll_voters

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

I finished a bowl of Shin Ramyun Black (w/ only half a package of the spicy powder) and now I'm so warm and sleepy