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‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks

theatlantic.com

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Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks

#41

Post by papa_bear »

pkd wrote: post #32
papa_bear wrote: post #27

Earlier quoted context omitted.

It's not really a cookbook, but check out my website https://www.EatThisMuch.com/ You can set it to just one meal if you want (and something like 600 calories) and keep regenerating it until it looks like something you'll like. I started it because I'm terrible at thinking about what I want to eat :)

This is very well done. I just wish there was a Google login instead of Facebook.

Thanks! We've been meaning to add Google login at some point, but I usually forget which one I used when other websites offer multiple options, so I've been a bit hesitant. It's probably a non-issue if we can just link multiple logins to the same account.

Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks

#42

Post by dunbr »

ktta wrote: post #37
tptacek wrote: post #15

I've read the book and watched the series. Both are fine. The series is in a weird place in between Mind of a Chef (which, in most of its seasons, is a significantly better show) and a more conventional FoodTV cooking show. I think they're trying to do too much in each episode, and also that the travel-show part of each episode works better than the cooking demos do. The book is better than the show. I have friends t…

Might not be a "classic", but in my opinion, The Food Lab is one of those 'if you only own one' book. Though it might seem like it is for home cooks who aren't just beginning. I remember you talking about serious eats somewhere so I'm interested why you didn't include this.

I’d definitely include the food lab in such a list but I think it likely resonates with the tech/science crowd a bit more than say the general public. Kenji is really thorough and at times scientific in his explanations. I could see it being off putting to someone who just wants to know what works or doesn’t.

In a similar case of you recalling him mentioning the food lab, I believe it was his mentioning of the podcast “Cooking Issues” that made me a subscriber.

Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks

#43

Post by trynewideas »

If you get nothing else from watching this show, try making your own focaccia. It's a relatively simple bread to make, doesn't require special ingredients or techniques, and bakes in a sheet pan. If you can make brownies, you can make focaccia.

Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks

#44

Post by sischoel »

papa_bear wrote: post #27
methodover wrote: post #25

Does anyone know of a cookbook that provides complete meals? The ones I’ve had recommended all assume you kinda know what you want to make. But I want someone else to tell me what to make, and I’ll just put it all together.

It's not really a cookbook, but check out my website https://www.EatThisMuch.com/ You can set it to just one meal if you want (and something like 600 calories) and keep regenerating it until it looks like something you'll like. I started it because I'm terrible at thinking about what I want to eat :)

How about an option for restricting sugar intake? I tried your website with a diet of 1500 kcal and the suggestions are roughly twice the recommended daily amount (which is around 30g, I think).

Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks

#45

Post by kasey_junk »

ktta wrote: post #37
tptacek wrote: post #15

I've read the book and watched the series. Both are fine. The series is in a weird place in between Mind of a Chef (which, in most of its seasons, is a significantly better show) and a more conventional FoodTV cooking show. I think they're trying to do too much in each episode, and also that the travel-show part of each episode works better than the cooking demos do. The book is better than the show. I have friends t…

Might not be a "classic", but in my opinion, The Food Lab is one of those 'if you only own one' book. Though it might seem like it is for home cooks who aren't just beginning. I remember you talking about serious eats somewhere so I'm interested why you didn't include this.

The problem with “The Food Lab” is that by the time you get to it there is virtually no chance it’s your first. Compare to something like “The Joy of Cooking” or “How to Cook Everything”.

The latter are considered normal & good gifts for kids living on their own for the first time. With the former, it might be one I’d keep if I were only allowed 1 with my experience now, but it’s certainly not the one I’d go with if I knew I could only ever be exposed to 1.

Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks

#46

Post by cantrevealname »

Has anyone else noticed that there has been a massive surge in cooking books, videos, and shows in the last 10-15 years? Especially on TV, it's wall to wall cooking shows. I remember that cooking was a big interest 20-25 years ago, but it seems so much bigger now. Anyone have any theories about why this may be, or if my impression is wrong?

My own theory is that many more men are into cooking nowadays, so the market for cooking-related things may have expanded up to 100%. Also, car ownership is becoming a burden rather than fun, and new home ownership is becoming unaffordable, therefore conversation about something everyone has in common has shifted from cars and homes over to cooking.

Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks

#47

Post by rjain15 »

I haven't read the book, but watched the series. I agree with some of the comments -- it's all about the love for food, watching the series makes you love the process of sourcing the ingredients, finding the right balance, and authentic insights from people who have been doing this without the recipe books. If you want the recipe, there are a million other resources in a quick google search.

Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks

#48

Post by idunno246 »

cantrevealname wrote: post #46

Has anyone else noticed that there has been a massive surge in cooking books, videos, and shows in the last 10-15 years? Especially on TV, it's wall to wall cooking shows. I remember that cooking was a big interest 20-25 years ago, but it seems so much bigger now. Anyone have any theories about why this may be, or if my impression is wrong? My own theory is that many more men are into cooking nowadays, so the market…

My grandparents made a cookbook for all their children, and it was full of microwaved recipes and dumping jars of processed foods together. I looked into remaking it with better bindings as it was falling apart, but the recipes are all so gross. So I feel like part of it is generational, that we can get good ingredients, and value high quality food more than before. As much as people hate on blue apron, they kinda proved there's a demand for it, even if its not a viable price point.

The other thing wrt television... old cooking shows were boring. Throw in a dose of reality tv, make it exciting, and people will watch. It's also one of the few tv shows where a person could pretty reasonably recreate it, probably simplified, within their own home.

Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks

#49

Post by joejerryronnie »

cantrevealname wrote: post #46

Has anyone else noticed that there has been a massive surge in cooking books, videos, and shows in the last 10-15 years? Especially on TV, it's wall to wall cooking shows. I remember that cooking was a big interest 20-25 years ago, but it seems so much bigger now. Anyone have any theories about why this may be, or if my impression is wrong? My own theory is that many more men are into cooking nowadays, so the market…

I think it’s because many people love the idea of cooking but don’t have the time or will power to actually do much of it. It’s like fantasizing about living an active, outdoor lifestyle but all you end up doing is browsing the aisles at REI and picking up a couple of new t-shirts.

Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks

#50

Post by avatar33 »

cantrevealname wrote: post #46

Has anyone else noticed that there has been a massive surge in cooking books, videos, and shows in the last 10-15 years? Especially on TV, it's wall to wall cooking shows. I remember that cooking was a big interest 20-25 years ago, but it seems so much bigger now. Anyone have any theories about why this may be, or if my impression is wrong? My own theory is that many more men are into cooking nowadays, so the market…

Because Instagram/ other social media has taken over and sharing food pictures is one of the major categories of posts on Instagram. Doubly so, a category that a regular Joe can participate in by posting their own food pictures as opposed to say posting your 6 pack abs photos.

Notice how most of these cooking shows rely on eye popping photography and visuals, which have become that much more prominent with better and better smartphone cameras. With above 2 factors in place, it's not surprise that there is an explosion in cooking related media and shows.

Contrast this with potentially other entertainment categories which cannot be posted very easily on social media, like learning piano or guitar etc.

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