Milkstreet strike again!
He’s full of ****. ’Kichinto’ means neat or organized; a word a mother would use when telling her kids to clean their room.
Another junk knife endorsed by a charlatan.
Milkstreet strike again!
A classic.
Adam Ragusea seems a little insecure, the comments regarding his poor knife skills got to him and he made a 13 minute video explaining why having good knife skills is not important because he only cooks at home. Reeked of insecurity, git gud scrub.
Adam is a bit of a strange guy. He also made a 10 minute video about why you shouldn't deep fry at home, grossly exaggerating the issues and being in general not very thoughtful about optimizing the way he could do it.
Then some other video cook guy Ethan made a video explaining how deep frying at home is actually not difficult at all.
Adam then literally writes a nearly six thousand character Russian novel in response, saying both that his original video wasn't very serious but also it kinda was. The insecurity is palpable.
He also made an absolutely toe-curling video about how metric scale recipes are not very useful. The guy is peak level midwit.
But hey, I don't watch Josh Weisman or Kenji either so...
I guess I missed the memo on the Kenji sociopathy.
I was being a little hyperbolic but in my opinion, he’s not a great guy.
From Joe Rosenthal’s IG
https://www.instagram.com/stories/highlights/17844825062430322/
https://www.instagram.com/stories/highlights/18198775915157410/
Nick DiGiovanni, now that's someone I truly can't enjoy, you can find everything that's wrong with the internet bro culture on him.There is this guy that does cooking shorts on youtube and Instagram reels that always throws his knife tip first into the cutting board at the start of his videos. That is just painful to watch.
while i share many (but not all) of kenji's opinions, i am allergic to SJW-style campaigning.
my favorite of all of kenji's content is his foodlab writings that consist of two parts: 1) a long form article going over food theory/"science", experiments, mistakes, whys, and hows 2) the actual recipe
i'm much less of a fan of his new stuff where he's in his home kitchen with a gopro. it's far less technically interesting (though even a cynic like me can understand the merit in that), and i feel it's formulaic. lots of pandering to the masses. he does the "do whatever you want, there's no right way" thing, but not in a charming, chef john way. that thing where he feeds his dogs on camera every time (for our widdle weddit fanboys!). throw in some pre-emptive, condescending, nasty-sounding strikes against people who will likely leave him critical comments ("the ___ police") when he does obviously dumb stuff like pouring oil down the drain, and we have content that is not entirely enjoyable to me. you can tell that he gets really butthurt, and it turns him nasty.
I agree. Kenji/Serious Eats really spoke to my love of cooking and science. Honestly he has decent recipes in different forms of media, and I enjoy his writing style. I really liked his first book and reading theories tied with recipes.Damn that's a lot of drama for Internet cooking.... Honestly I still enjoy watch some of Kenji's stuff, he might not be a great person people claim him to be but everyone's flawed, if we ought to cancel some one for their past behavior we'd need burn down most of the library.
I was being a little hyperbolic but in my opinion, he’s not a great guy.
From Joe Rosenthal’s IG
https://www.instagram.com/stories/highlights/17844825062430322/
https://www.instagram.com/stories/highlights/18198775915157410/
i'm much less of a fan of his new stuff where he's in his home kitchen with a gopro. it's far less technically interesting (though even a cynic like me can understand the merit in that), and i feel it's formulaic.
I suspect that he knows exactly what makes him successful. His channel has 1.3 million subscribers.It’s as if he did not know what was making him successful. Or maybe he felt that he was so successful that he didn’t need professional production.
Enter your email address to join: