>>692 As long as you have good quality beef and you process it with clean tools and in a sanitary possessing area it shouldn't be a problem. Where people get into trouble sometimes is from store bought pre-ground beef that was processed in huge batches in uncertain conditions and has been further held in uncertain conditions. Store bought ground beef should probably be only eaten well done.

>>20 I like Internet Shaquille. He is not wasting any time showing quick recipes and tips related to cooking related things. Most of his videos are under 5 minutes and aimed more towards inexperienced cooks. Vid related is what got me to try chickpeas. This recipe is something very good for a work lunch or to make when you have very little time and want to clean your pantry of leftover herbs and vegetables. There is some wacky normalfag humor, but he usually keeps it contained to the very end of his videos. On the flip side, he is pretty adamant about doing youtube videos as a side project and does not feel to good about putting money in Google's pocket. >>163 He is pretty solid, but baking and pastry are clearly not Chlebowski's specialties. He is far better with meat, potatoes, and salads. Not kissing Ragusea's ass is a bonus. >>692 Answer has been pretty much covered, but there are some other methods you can make to make tartar safer if you are iffy on the meat. Freezing the meat will kill off parasites, but home freezing is not 100% reliable. Slavs and Scandinavians add raw onion to their tartars, and Slavs also include garlic. Both plants have antimicrobial properties. On the other hand, both groups mix raw eggs into their tartars too, so keep that in mind.

>>29 She is good for the most part, but has some oddities. On one hand, she is not afraid of mercury content in swordfish and all the potential dangers of raw or under-cooked meat. On the other hand, she is terrified of nuts and oils going rancid and refrigerates them. Bit of an overkill in my opinion as she lives in New England, so that process will take at least 6 months in a cupboard. Her Russian-Bostonian accent might be grating to some people too.

Anyone else watch the YT channels Binging with Babish or Epicurious?

>>727 I do sometimes but it's so fucking hard to take him seriously when he partook in the BLM media black out. It always seems like cooking and other stuff like that is over populated with leftist faggots. I kind of enjoy Adam Ragusea but he's a faggot as well. Worse yet, he's a transplanted Jew Yorker shitting up Georgia. Regardless, if you can ignore their politics and pay attention to the cooking only, it shouldn't be a problem.

>>727 >Babish I can't stand Babish and his fanbase. He is not very competent, does not know much, and is a typical hipster. He has a pantry full of ingredients for asian cuisine, and can't even prepare proper fried rice. He does not know what a medium rare steak looks like, or even how to make pizza. What's worse, in his basics with Babish videos he shows an improper pinch grip on a knife, and cutting the way he demonstrates is a good way to get a carpal tunnel syndrome. Despite that, people treat him as some culinary authority. His fanbase thinks that Babish knows best, and somehow ignores how many Babish's videos are just thinly disguised ads. >Epicurious They are not too bad. Some chefs show interesting techniques, like cooking scrambled eggs in a whirpool of water. They do bust some myths, and that's always a plus too. On the other hand, there is some bad examples on occasion, like salting pasta water before it comes to boiling. Leaving salty water in stainless steel cookware is a good way to ruin it. >>729 >Ragusea He is an authoritative prick who can't even cook a thanksgiving turkey without making it dry and tasteless. He also thinks that his idiotic ideas like "salting the cutting board, not the steak" are revolutionary. Instead they are just bad gimmicks.

>>729 >Worse yet, he's a transplanted Jew Yorker shitting up Georgia I guess his insistence on using (((kosher))) salt is a giveaway

https://www.yewtu.be/watch?v=s34Qk_LMIZ0 Kent Rollins is a fun watch, especially if you want to try cooking food out on a fire. >>723 >Her Russian-Bostonian accent might be grating to some people too. I guess having listened to enough Indian videos, I'm immune to almost any other accent. But you raise some good points otherwise. >>727 I watch Babish on the off-chance I need to kill time before doing something else. Not bad, but it's not where I'd go to learn about cooking. Epicurious just has too many buzzword video titles that I tend to stay away, but again, would use to kill time if needed. >>729 >Regardless, if you can ignore their politics and pay attention to the cooking only, it shouldn't be a problem I'm slightly on board, but he makes videos at times where I can't imagine there would be any political standpoint and there is. For example, thought his video about "corn vs. wheat tortillas" would just be a video comparing the two, but not so. After that, I dropped watching him because I never knew if I was going to get some statement. I also have to say that the sponsorship promotions in videos get old quick, especially when they place them in the middle of a video. >>730 I legitimately laughed at Ragusea's responses. What the hell was going on in his head with that one?

>>733 >I legitimately laughed at Ragusea's responses. What the hell was going on in his head with that one? He's basically Cooking Spoony. Can't handle criticism or people telling him he's wrong. His defense is no different than a "games journalist" who says they're "just a blogger" when convenient. Having used most forms of cooktops, induction is nice for portability, especially when you're concerned about fire hazards. But I would never trade my gas line for an all-electric stovetop. Adam should have just said "it's a bit easier to clean and safer around my young kids, so I'll deal with the downsides", but instead he doubled down. >>730 >Babish I tolerated him for a long time because he did "spectacle food" videos that weren't totally awful. A lot of meme recipes entail making a giant thing, or some kind of insane hybrid of two foods, or something otherwise unpalatable. He just made things from movies to see how viable they were. Unfortunately, he seems to have run out of ideas. New episodes are often "this is impossible so I'm going to do something else that suits the name" or he deliberately doesn't mimic it because he wants to try something else. He's also started citing where he gets his sub-recipes from, which is fine but it's a little awkward when he's just taking one thing from America's Test Kitchen, another from Kenji, another from Alton Brown, and then just combining them. Just modify them a little. I struggle to think of any recipes I use without modifications. At the very least, I usually combine two recipes and then make further tweaks, even my first time through. Reading recipes is just research unless you make literally zero changes, and it's not like people really own recipes. It's a shame, because I can think of a few dozen other movie recipes I'd love to know how to make but don't have the time to research. A Babish video would be perfect for them, but instead he'll just make another meme casserole or Krabby Patty that doesn't even attempt to mimic the thing. And don't get me started on his Binging videos that might as well be a Basics for obscure food. I put both these faggots on in the background to kill time and remove them from my YouTube queue. Sometimes they cite a study or a recipe that's actually useful. But they've both chronically mismanaged their content. Soygusea can't go three videos without political content. At least Babish doesn't comment on such things. Makes me grateful we have the Townsends, who produce great content regularly and actively refuse to have politics be part of the channel.

>>736 >Makes me grateful we have the Townsends, who produce great content regularly and actively refuse to have politics be part of the channel. Amen brother.

Don't know if this is appropriate to put here since it's not a video series or focused one hundred percent on cooking, but I read through Elf-san wa Yaserarenai エルフさんは痩せられない。and it has some great moments of explaining controlling weight through exercise and diet. Might be worth a read if you had previously never heard of it and it's something you're into. The artist is inconsistent with the girls in the manga, going from slightly-chubby to absolutely obese over the course of the series. Manga also got censored after chapter 36 or so - you've been warned.

>>774 >absolutely obese over the course of the series Only when the Satyr s ruining everyone's fun. >Manga also got censored after chapter 36 or so It was always censored, until the tankabon releases and the censored bits get uncensored.

>>774 Anon this looks like borderline hentai and absolutely doesn't belong here if so

>>776 I think the artist was actually a hentai artist before, and it shows. It's stock full of fanservice and thick fetish.

>>776 You new or sumthin?

https://www.youtube.com/user/CookinginRussia/videos Cooking in Russia is back after a 4 year hiatus! Imho he is the most skilled chef on yt. He gives a lot of tricks how they achieve things in the restaurant.

>>1056 Heck yeah. Every time I make a roux I have his voice in my head, it's comforting. https://www.youtube.com/watch?v=vAdF-IdMzxQ

I love watching old Sandra Lee videos. I'm not sure if her videos were intentionally bad or if she's just that bad of a cook, but it's entertaining regardless.

>>1064 Can't forget her infamous Kwanzaa cake of course.

>>1064 It kinda takes me back to simpler times. She sounds like a mom whose only worries are making food for guests and making sure she still fits in her prom dress. Is this what nostalgia feels like?

>>1065 What's so infamous about it? Sure, the fact that it's all premade shit is pathetic, as is the entire concept of Kwanzaa, and it doesn't deserve a TV appearance or any payment, but it doesn't seem all that deserving of the reaction. I'm sure you can find countless equally bad recipes on any website that lets the public upload them. Maybe I'm just so used to seeing people post garbage recipes online that it no longer seems odd to see them proudly broadcast.

>>1072 People made a big fuss about it at the time. There are indeed countless bad recipes online or on TV but she was particularly popular on TV at the time: her show, Semi-Homemade Cooking with Sandra Lee, had 15 seasons, she wrote 25 books, some of which were best-sellers, etc. She might have had a big impact on American cuisine (for the worse, admittedly)

>>1066 >canned cheese sauce >not using a bowl why

>>1073 Can you be sued for stealing recipes from other published sources and passing them off as your own?

>>1072 In hindsight a lot of it was probably over-exaggerated, but in short >white woman making a cake for a made-up black holiday >nothing about the cake is Kwanzaa-centric >the food waste >the comically large candles >the recipe itself just mixes random shit, nothing makes sense It may have also just been some people's first exposure to Sandra Lee. It's not even her worst recipe. >>1067 Yes.

Recently I stumbled upon Pasta Grammar. Channel is ran by an American guy and his Italian wife. The wife is a pretty creative and knowledgeable home cook from Sicily. Channel is not the most instructional and they do use some silly humor, but it is very good for discovering Italian dishes that are pretty obscure to general public outside of Italy. I don't think I saw any English language Spaghetti All'Assassina recipes until they made a video on it for example. Another plus is that they have a site where recipes are stored in text form and they give ingredient measurements in grams, so that alone puts them ahead of many youtube cooking channels. They do not seem to be too fake and pandering for views either, as the wife tried NYC pizza and trashed it. On top of it she complemented Chicago deep dish, but instead said that it is more of a torta salata. An Italian savory pie with meat, cheese, and tomato sauce. Most people associate these sorts of dishes with England and France, and it was first time I heard of Italian equivalent. >>1161 Celebrities and celeb chefs steal recipes all the time, but lawsuits are rare. That's why so many youtubers get away with not crediting original recipe creators. Paula Wolfert is the only cookbook author who sued people that I know of. Anne Thornton got in trouble over stole recipes, but instead of getting sued, food network cancelled her show. Restaurants and food companies do sue each other and former employees for releasing secret recipes quite a bit. If you are not a business or obtain some sort of legal protection for your recipe, you likely won't be able to win a lawsuit, at least in the U.S. Chrissy Teigen is the only major celeb I recall getting in trouble over recipe theft, but I think this was limited to social media backlash.

>>1246 >grams As God, drug dealers intended.

>>82 He is pretty good and goes into more details than most youtube cooks. His turkey breast rolade video for example goes through getting the breast off of whole turkey. That's pretty useful as who turkeys are easier to find than standalone turkey breasts. On the other hand, Glen is filtered through Canadian state of things. For example, beginning of the webm in >>82 is not true for the U.S. in my experience. You can get packages of ground beef ranging from 25% to 10% fat in most stores. You can even find ones a bit outside of that range if you go to specialty shops. After all, how do you expect to get good burgers with sub 20% fat beef? >>730 >That Ragusea screenshot He should take that salt and season his cutting board, not his comment.

>>1246 Pasta grammar was a fun watch. Killer pasta looks tasty.

>>1248 It's not really true of Canada either. my grocery store has one shelf of extra lean, two of lean, and one of medium. Granted, they're usually all half-empty at best, at least at times I go there, but they do have space for it.

French Cooking Academy is very good for French cuisine without being too tryhard or pretentious. Lentils a la Dijonnaise has been a godsend to me. My grocery store had a sale on French lentils right when pandemic was starting out. I panic bought a ton, laughing at idiots killing themselves over less nutritious pasta, rice, and beans. Problem is that most recipes for cooking lentils I found online are shit. None of them mentioned waiting with salting until towards the very end. Rare few mentioned scooping up impurities as an optional step. Turns out that these two make a lot of difference. I did not know about their importance until watching this video. >>1248 >>1251 >ground beef in Canada It could an urban, sub-urban, and rural divide thing. American cities and rural areas can offer limited selection. Suburbs tend to be the best for home cooks if you want a wide variety of ingredients. I do not know where Glen lives exactly, but he does mention getting ingredients from local farmers, so he could be in more rural area, hence the beef thing.

Trailer Park Boys is a silly show, but Randy's cheeseburger technique is solid and many could learn a thing or two from him. >>1246 Out of pastagrammar recipes I tried, only rolled and stuffed eggplant was not too good. Their way to do it so to fry up 1/4 inch slices of eggplant in olive oil on a pan. It's not a very good method, since eggplant will soak up all that oil and it will become heavy and greasy. Most recipes recommend baking eggplant in an oven with a light oil drizzle for a reason. Oven method is quicker too. Eggplant rolls were still edible, but a bit too greasy and bland for my liking. They really benefit from addition of tomato. Either sundried in the ricotta filling, or tomato sauce on top if you are going the most common route that includes finishing them off in the oven with mozarella on top.

>>1066 That's porn by the way

Good old Julia Child!