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Based Cooking

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Re: Based Cooking

#371

Post by DiggyJohnson »

AussieWog93 wrote: post #257
bourgoin wrote: post #139

Earlier quoted context omitted.

Likewise, the stroganoff recipe simply says to cook 'strips of beef' in a skillet. There are some cuts which you are not going to be very happy with the result if you do this with. I don't see how REMOVING information benefits either a beginner or an experienced cook.

To many people, myself included, the point of cooking isn't about producing a particular end result as consistently as possible. It's a unique form of expression, like painting or writing. Of course, it's useful to see what other people are doing so you can expand your own skillset and create your own twist on what they were doing, and this is where recipes come in handy. But I don't _want_ to be told exactly how to…

This was really well said. I think a big reason that our perspective is not widely-voiced is that it is very difficult to put into words. It seems obvious.

Re: Based Cooking

#372

Post by deepstack »

anentropic wrote: post #304

What is "Based cooking" ? Is it a pre-existing phrase with its own meaning, or it's just the name of the site? Is this a meme meaning of the word "based" that I am too old to be aware of?

I thought it was the PH level of the food. That would being cool

Re: Based Cooking

#373

Post by shuntress »

phonypc wrote: post #347
natdempk wrote: post #336

Earlier quoted context omitted.

I think the main reason people go for kosher salt in recipes, cooking, and even baking is that it doesn’t taste of iodine. Table salt with iodine tastes slightly metallic, which will basically make your food taste worse. I’m an amateur cool, but you can simply taste the difference, so why make food taste worse/weirdly metallic?

I defy you to taste the difference between iodized and not in a blind test. All else being equal of course, size and shape differences would be a giveaway. So equal mass dissolved in water.

You can taste a slight difference between iodized and non iodized salt on its own but I very strongly doubt anyone would be able to detect that difference once the salt has been added to anything.

Re: Based Cooking

#374

Post by driverdan »

Thibi2000 wrote: post #221
ic0n0cl4st wrote: post #212

I guess the Proud Boys deserve cookbooks too? The use of the word “based” is almost always a white nationalist whistle or flag. Like flashing the “OK” sign so others know you’re a racist. The first time I saw the word based was the first significant violent attack on a BLM protestor by white supremacist Kyle Chapman in 2017. The Proud Boys klan gave him the honorary title of “Based Stickman”. The author of this cooki…

Put the toilet paper rolls off your eyes and go take a look at his other work, primarily his Youtube channel. Based is not a word that is owned and primarily used by white nationalists; it's used by many different people. It's undeniable that he has controversial and non-conformist opinions(which is what "being based" usually means), but none of them are based on or related to racial discrimination.

His YT channel is full of 4chan cringe. I'm not going to give him any views but it seems likely he's alt-right.

Re: Based Cooking

#375

Post by spoonjim »

ShinyRice wrote: post #255
spoonjim wrote: post #240

Does anyone else absolutely loath recipes? Using measuring spoons and shit make me feel like I’m doing a homework assignment. No recipes, no measuring for me. Just pour in the shit, do what you think it needs, eat it when you’re done. Today, that was brown rice, some fried onions and bell peppers, a can of tomatoes, salt and pepper, cayenne, birds-eye, fish sauce, tamari, red wine vinegar, and garlic in the instant p…

You clearly didn't think your comment through. Let's say it's your first time cooking. If you have no idea how much of each ingredient you should add, how in the world are you supposed to make a decent meal? I personally fudged a few myself putting too little spice or too many pickles.

I’m a good cook now but I really didn’t start with recipes. I started out cooking the items according to the directions on the package (yes, a recipe of sorts) and then combining the stuff I liked.

Re: Based Cooking

#376

Post by jeffreyrogers »

anentropic wrote: post #304

What is "Based cooking" ? Is it a pre-existing phrase with its own meaning, or it's just the name of the site? Is this a meme meaning of the word "based" that I am too old to be aware of?

The explanation I heard is that it is derived from "debased". As in the opposite of debased is "based". I don't think this is strictly correct[0], but it does give a good definition.

[0]: I think the original term comes from street slang and has something to do with freebase cocaine and evolved from there through various online communities.

Re: Based Cooking

#377

Post by SamBam »

nkozyra wrote: post #50
jeffgreco wrote: post #44

Earlier quoted context omitted.

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.

> Nope, people got recipes from books and magazines, which were considered reliable gatekeepers. You're making my point - they were gatekeepers because they were discoverable and promoted. That's what gave them credibility. Just as showing in search results does now. People didn't pick cookbooks because they had the most aimless stories that hid the actual recipe.

They were gate keepers because there was an editorial standard to uphold. That's what gave them credibility.

If you run the magazine Food & Wine and you just publish random recipes that you found for free in church-ladies' xeroxed recipe pamphlet, you're going to lose your readership pretty fast.

Of course, some magazines applied more standards than others, and so that's when the reader learns to trust the recipe in Food & Wine (or whatever, I'm not recommending them) over Reader's Digest.

Re: Based Cooking

#378

Post by thaumasiotes »

deanclatworthy wrote: post #160
hardwaregeek wrote: post #111

Some of these recipes seem decent if you're already somewhat experienced and have developed cook's intuition. Otherwise they're way too vague. For instance, the chicken parm recipe: - There should be a photo of how to slice the chicken breast. Saying "through their width" isn't good enough. I had to explain what "lengthwise" was once because my friend cut all the vegetables the exact opposite of it. - Pound with what…

On this subject, can an American please tell me what a spoonful is? There is a great video series on youtube, with his recipes online, but all measurements are spoonful: https://www.ethanchlebowski.com/cooking-techniques-recipes/p... Spoons can vary in size, so is it a tablespoon or a teaspoon? When dealing with spices you'll be adding 3 times the amount if you go with tablespoon interpretation so it'd be a pretty bi…

> On this subject, can an American please tell me what a spoonful is?

The problem isn't with American conventions. We have no "spoonful" measure any more than you do. That website is not following any American convention by declining to specify its spice amounts.

Re: Based Cooking

#379

Post by trevor-e »

Website won't load for me in Firefox, keep getting security warnings about the site not being secure. Ignoring the security warnings just redirects me to another page with another warning.

Re: Based Cooking

#380

Post by SamBam »

Semaphor wrote: post #100
SamBam wrote: post #13

Maybe 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 don’t care about credentials, what I like is what Mouthwatering Motivation [0] does: 1. Jump to recipe link right at the top (almost all recipe sites I regularly use have this). 2. Ingredients are described with extra hints or reasons for using them 3. Equipment used 4. Tips for the recipe, sometimes possible substitutes 5. Storage tips No annoying background, just a short intro and pictures for the basics and othe…

I see what you mean, but one thing that site could use is to have the "Jump to the recipe" button follow you down the page. I mean, my god, I had scrolled to the equivalent of about page 30 when I suddenly really "how long does this thing go on for?" and had to scroll all the way back up to be able to jump back down to the recipe.
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