The owner of this website is a reactionary with a relatively popular YouTube channel in which he openly espouses and trades in racist talking points[1].
[1]: https://www.youtube.com/channel/UC2eYFnH61tmytImy1mTYvhA
Based Cooking
51–60 of 485 posts
Re: Based Cooking
#52Maybe I'm in a minority, because everyone always hoots and hollers about how they hate modern recipe web sites -- and I get it, 6 pages of memories of trips to grandma or whatever is ridiculous -- but I can't see myself ever using a plain-text recipe with no clue as to who the author is and no reason to suspect that they know what they're talking about. At that point I would probably go to SimplyRecipes, where at lea…
> but I can't see myself ever using a plain-text recipe with no clue as to who the author is and no reason to suspect that they know what they're talking about. Isn't this how recipes - outside of friends and family - have worked forever? Celebrity chefs are the minority. People normally just Google "air fryer fried okra" and click on one of the first three. A meandering SEO tale doesn't prove this person cook, it pr…
I don't think OP talkes about polished SEO blogs or celebrities, but about experience and knowing the basics. If you e.g. quote Escoffier or Harold McGee etc, I trust you did your research.[0] Also, OP mentions techniques, which I agree are interesting and worth to share.
[0] (Of course you don't have to read and quote books, and a lot of good chefs didn't as well, but that is just one factor for me to decide how much experience you have/how trustworthy you are. Just showing some recipes don't tell me that much.)
Re: Based Cooking
#53This is very nice. Nice that PR's + credit to the Author's are included in the template. I've been using a similar site for a while: https://en.wikibooks.org/wiki/Cookbook:Recipes
Re: Based Cooking
#54This website actually proves why everyone's favourite punching bag, the picture heavy SEO laden, anecdote about my mother's neighbors rabbi style cooking blogs exist.
These recipes would be totally un-followable unless you've made them before, especially without pictures. Some of them are terrible recipes, particularly the "curry". And maybe there are good reasons for them being very basic (e.g. they're traditional or they're meant to be simple or for beginners), but because there's very little in the way of explanation in them, who knows.
Hard pass. This website is just a pure html version of the first google link when you search for a recipe. Much like that first google link, these recipes will also be boring and flavorless.
Re: Based Cooking
#55Hah. I don't love luke, but hope this project of his yields fruit.
Re: Based Cooking
#56Earlier quoted context omitted.
> but I can't see myself ever using a plain-text recipe with no clue as to who the author is and no reason to suspect that they know what they're talking about. Isn't this how recipes - outside of friends and family - have worked forever? Celebrity chefs are the minority. People normally just Google "air fryer fried okra" and click on one of the first three. A meandering SEO tale doesn't prove this person cook, it pr…
This is why most people's cooking sucks. It's not that recipes with meandering SEO tales necessarily have better recipes. It's that recipes without any explanation usually suck. If you pick something with a meandering SEO tale, it _might_ not be terrible. Possibly not terrible is better than definitely terrible.
> This is why most people's cooking sucks.
I'd argue that recipes themselves are why a lot of people's cooking sucks. The recipes tell you what how much and how long but fail to account for the basics of seasoning, preparation and tool selection.
If people apply a formal or acquired training to recipes they'd usually vary a lot from person to person much less the original recipe
Re: Based Cooking
#57> Only Based cooking. Can someone shed light on what "based cooking" is? It's rather tricky to Google for and am unable to figure out what the site's author means by that.
"Based" is a positive adjective in 4chan-ese. It's roughly analogous to "redpilled," and is used primarily (but not exclusively) by reactionaries and people in that general sphere.
The owner of this website is one such person; the use of "based" is meant to be a (not so) subtle nod to his knowing audience.
Re: Based Cooking
#58Earlier quoted context omitted.
> but I can't see myself ever using a plain-text recipe with no clue as to who the author is and no reason to suspect that they know what they're talking about. Isn't this how recipes - outside of friends and family - have worked forever? Celebrity chefs are the minority. People normally just Google "air fryer fried okra" and click on one of the first three. A meandering SEO tale doesn't prove this person cook, it pr…
Nope, people got recipes from books and magazines, which were considered reliable gatekeepers. Looking back at some of the gelatin casseroles of the 60s, of course, casts doubt on some of that reliability.
>> "Looking back at some of the gelatin casseroles of the 60s, of course, casts doubt on some of that reliability."
The most convincing theory I heard was that the gelatin obsession was about status since it required refrigeration. Hosting a party where you served the latest, most elaborate gelatin dish said something about you.
Re: Based Cooking
#59Maybe I'm in a minority, because everyone always hoots and hollers about how they hate modern recipe web sites -- and I get it, 6 pages of memories of trips to grandma or whatever is ridiculous -- but I can't see myself ever using a plain-text recipe with no clue as to who the author is and no reason to suspect that they know what they're talking about. At that point I would probably go to SimplyRecipes, where at lea…
plainoldrecipe.com
Recipe website de-cruft-ifier
Re: Based Cooking
#60Maybe I'm in a minority, because everyone always hoots and hollers about how they hate modern recipe web sites -- and I get it, 6 pages of memories of trips to grandma or whatever is ridiculous -- but I can't see myself ever using a plain-text recipe with no clue as to who the author is and no reason to suspect that they know what they're talking about. At that point I would probably go to SimplyRecipes, where at lea…
I'm on your side. I need the author of a recipe to explain why their recipe is interesting, different, or better than others. And I need that to match with my own culinary reasoning and knowledge. Otherwise it's likely to be bland, boring, both, or worse.
That said, we are in the minority. Most people just Google the recipe they want to make and use the first result. This very very very rarely produces a good result. Most people don't care. And yet they wonder why their food sucks.
There's definitely some skill to cooking, but 80% of why I'm considering a good cook among my friends is because I only use recipes from people I trust, and I try to follow them as closely as possible.