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Based Cooking

based.cooking

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Re: Based Cooking

#201

Post by morlockabove »

cratermoon wrote: post #82
kyle-rb wrote: post #78

Earlier quoted context omitted.

Based just means cool. Honey Boo Boo is not based.

It does not just mean "cool". What you think is cool I might think is stupid or offensive. Either way, we do what we want, we are based. The fact that Honey Boo Boo is reviled just shows that she epitomizes based.

Based is in the eye of the beholder, yes, exactly like what's 'cool' or not. Two different groups can disagree about which words apply to particular things or people while still holding the same usage/meaning for the words themselves. Like 'cool' and 'lame'.

Re: Based Cooking

#202

Post by Erlich_Bachman »

Xylakant wrote: post #198
deanclatworthy wrote: post #160

Earlier quoted context omitted.

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…

As European who sometimes cooks recipes from US sites. I have a dedicated set of cup and spoon measures (1) and the sizes in the spoon measures read * tablespoon 15ml * teaspoon 5ml * 1/2 teaspoon 2.5ml * 1/4 teaspoon 1ml (1) not exactly this set, but a similar one https://www.amazon.de/-/en/HAUSPROFI-Stainless-steel-measuri...

That's not what they asked.

Re: Based Cooking

#203

Post by morlockabove »

puchatek wrote: post #135
_6hmp wrote: post #47

Earlier quoted context omitted.

more like "unapologetic" I think? also I think somewhat coopted by right wing folks more recently.

Would that explain why the list of recipes is almost entirely noon-vegetarian?

Being vegetarian is somewhat cringe, yes, especially if you conspicuously bring it up a lot.

Then again, there have been based vegetarians! So go and contribute your recipes!

Re: Based Cooking

#204

Post by ttt0 »

cryptoz wrote: post #171
saagarjha wrote: post #169

Earlier quoted context omitted.

Wikipedia is not a dictionary. It mentions that homeopathy is a pseudoscience because it would be a glaring omission for an encyclopedia if it didn’t. Homeopathy is a medical system that works as I described above, and it just so happens that it’s totally junk as well. Its usage in the context of those that practice homeopathy is not the definition that describes it as being bunk. Similarly, “based” is used to mean t…

I don't know. You cited a youtube clip with usage of a word as a definition of a word, which I accept, actually, as an interesting and useful source. But you deny the wikipedia language I quoted as acceptable input to this conversation? Why is your youtube context more right than my wikipedia context? Words have multiple meanings. Clearly based is one of them.

If someone calls a "cringe/unpleasant/racist" thing "cool", then does that mean that one of the meaning of the word "cool" is something "cringe/unpleasant/racist"?

Re: Based Cooking

#205

Post by OJFord »

davidcelis wrote: post #191
powmonk wrote: post #189

The info about salt is plain wrong. Kosher salt is used for curing meat and as a mainly decorative addition to baking, you don't need to use it for cooking, it doesn't dissolve noticably slower in liquids. In fact when most recipes specify a volumetric measurement of salt they mean table salt and if you were to use kosher or sea salt you would be under seasoning due the reduced volume, nothing to do with how quickly…

> In fact when most recipes specify a volumetric measurement of salt they mean table salt That’s really not true. Most food writers would tell you that the standard is kosher salt, and many would specify diamond kosher

In America perhaps.

In the UK the term isn't used, iodine is not (or it's so rare I've never seen/heard of it, and can't find an example now) added ever, and anti-caking agent is only added if it's marketed as a table salt.

Re: Based Cooking

#206

Post by gambiting »

nextlevelwizard wrote: post #195
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…

a complete beginner will fuck up the recipe no matter how much you explain and that is part of cooking. it is a skill like any other that you develop as you do. recipes are just a framework not something you follow exactly. this being said. I much rather follow these simple recipes than try to decipher the actual recipe from a bloated site with ads and thousand word blog post by the author how a sausage reminds them…

There are certainly recipes which are better than others for beginners. I believe I learnt how to cook and developed an intuition for it because for 2 years I cooked every day using one of the meal boxes subscription service, and the recipes were written for people who have no idea what they are doing. Exact recipes with plenty of pictures, and there was tonnes of variety too. Compared to some cookbooks that I have which will simply say "season to taste". Like.....what do you mean? Season with what? Etc etc etc.

And yes, blog recipes are the worst, but there are still excellent cookbooks out there, or even BBC Good food website has pretty good recipes without the bloat of people telling you their entire life story first

Re: Based Cooking

#208

Post by vineyardmike »

dpcan wrote: post #133
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…

I learned to cook a lot from the 3x5 cards my mom has in a cupboard. They list stuff like a "pinch" of salt or a "stick" of butter. Sometimes I'll make her dinner from her recipe and she'll be surprised and say "that's not the way I do it" and then she'll really enjoy the food anyway. I think interpretation is what makes cooking an art, and many times, those little individual choices we make to interpret a recipe or…

What if you moved to the west coast from the eastern coast (of USA) where a stick of butter meant something different?

This is a time interpretation could be a horrible difference.

https://www.tasteofhome.com/article/east-coast-vs-west-coast...

Re: Based Cooking

#209

Post by vineyardmike »

reedjosh wrote: post #144
spaetzleesser wrote: post #132

Earlier quoted context omitted.

I think of myself as a pretty decent cook but without some rough measurements I don’t find the recipes very useful. When I look at the gnocchi recipe I have no idea how much flour to take for an amount of potatoes for example . It is a little like watching my mom who just seems to throw things together until it’s right. Every time it’s perfect but she can’t explain what she does. You need a lot of experience for this…

I don't disagree. I believe my point was slightly missed by most. Any other recipe site you visit today will have you scrolling for days just to find the ingredients amid ads and filler backstory. I just love that this bucks that trend. As for the quality of recipe, well, the site invites you to contribute.

Sure it’s nice that it bucks the trend.... but it also bucks the usefulness!

Re: Based Cooking

#210

Post by Ekaros »

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…

Also if we aren't talking about measuring spoons is it heapful or flat?

Also 30 cranks of black pepper? Are the pepper mills standardised? What is a crank full 360 degrees or less? Or some back and forth motion, but again how large motion? How does this even work with my electric grinder?

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