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(Food 52)   Barefoot and in the kitchen is no way- oh wait, maybe it is   (food52.com) divider line
    More: Spiffy  
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1383 clicks; posted to Food » on 29 Nov 2022 at 1:35 PM (9 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



29 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-11-29 1:37:53 PM  
Well, barefoot in the kitchen is no way to rearrange all your canned goods, at any rate...
 
2022-11-29 2:28:53 PM  
Ina Garten's Pasta alla Vecchia Bettola

I can't not read that as vodka butthole.
 
2022-11-29 3:18:15 PM  
"These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.
 
2022-11-29 3:56:41 PM  
I make a lot of her stuff. It's all excellent.
 
2022-11-29 5:04:35 PM  

grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.


Her recipes are pretty good. And these are probably yummy.

Feeling AGGRESSIVE today fuff?
 
2022-11-29 5:07:14 PM  

grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.


Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.
 
2022-11-29 5:11:42 PM  
Fark user imageView Full Size


/oblig
 
2022-11-29 5:15:39 PM  

Tyrone Slothrop: grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.

Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.


Counterpoint:

When I make burgers like this, there are no leftovers.
Youtube u-qLDZk4o_8
 
2022-11-29 5:28:06 PM  

olrasputin: Tyrone Slothrop: grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.

Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.

Counterpoint:

[YouTube video: When I make burgers like this, there are no leftovers.]


Beef pancakes?!?
 
2022-11-29 5:54:22 PM  

robodog: olrasputin: Tyrone Slothrop: grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.

Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.

Counterpoint:

[YouTube video: When I make burgers like this, there are no leftovers.]

Beef pancakes?!?


Meatloaf burgers?
 
2022-11-29 5:55:35 PM  

fastfxr: [Fark user image image 201x251]

/oblig


Shenanigans.  Based on several documentaries I have seen on PornHub, there are no virgin Dutch milk maids.
 
2022-11-29 6:15:22 PM  
Her technique for fried chicken works really well for me. I've also made her Cranberry Fruit Compote many times and it's wonderful. Her standing rib roast is great and I think I made a seared duck breast with cherry sauce that was hers, too.
 
2022-11-29 6:32:55 PM  

Tyrone Slothrop: grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.

Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.


Feed to Ayn Rand and ask?

/I mean technically...
 
2022-11-29 6:33:11 PM  

johnny_vegas: robodog: olrasputin: Tyrone Slothrop: grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.

Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.

Counterpoint:

[YouTube video: When I make burgers like this, there are no leftovers.]

Beef pancakes?!?

Meatloaf burgers?


I've never put baking soda or flour into meatloaf, but you do you. Also in my meatloaf the egg and panko are binders, not 2/3 of the volume.
 
2022-11-29 6:40:53 PM  
INA GARTEN PARODY
Youtube Is4mqnTPHNI
 
2022-11-29 6:41:25 PM  

Some Junkie Cosmonaut: Tyrone Slothrop: grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.

Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.

Feed to Ayn Rand and ask?

/I mean technically...


She'd just refuse to eat it on the grounds that if she was worthy of food, she'd be able to provide it for herself.
 
2022-11-29 6:48:09 PM  

robodog: johnny_vegas: robodog: olrasputin: Tyrone Slothrop: grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.

Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.

Counterpoint:

[YouTube video: When I make burgers like this, there are no leftovers.]

Beef pancakes?!?

Meatloaf burgers?

I've never put baking soda or flour into meatloaf, but you do you. Also in my meatloaf the egg and panko are binders, not 2/3 of the volume.


i.imgflip.comView Full Size
 
2022-11-29 6:54:50 PM  

olrasputin: Some Junkie Cosmonaut: Tyrone Slothrop: grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.

Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.

Feed to Ayn Rand and ask?

/I mean technically...

She'd just refuse to eat it on the grounds that if she was worthy of food, she'd be able to provide it for herself.


Oddly enough for the queen Objectivist she never seemed to have have trouble with handouts...
 
2022-11-29 11:32:48 PM  

Tyrone Slothrop: grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.

Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.


There is no objective recipe. That's the entire f*cking point.
 
2022-11-29 11:35:07 PM  

olrasputin: Tyrone Slothrop: grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.

Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.

Counterpoint:

[YouTube video: When I make burgers like this, there are no leftovers.]


How the f*ck is that anything other than "I like it this way"
 
2022-11-30 12:59:31 AM  
I could never stand her. So I've never made one of her recipes. I'm sure they're fine.
 
2022-11-30 7:59:43 AM  
ina garten? what little i know about her bugs me, with the whole 'whimsically bought a store in this lil' ol' richie rich peoples vacation place where we coincidentally had a house to ironically mimic the folksy ways of the common trash'

and i have actually never tried her recipes so i kind of cant say if she has the chops or if she is an analog version of what we would call an influencer today

/martha stewart; the affordable ina garten
 
2022-11-30 8:42:22 AM  

wouldestous: ina garten? what little i know about her bugs me, with the whole 'whimsically bought a store in this lil' ol' richie rich peoples vacation place where we coincidentally had a house to ironically mimic the folksy ways of the common trash'

and i have actually never tried her recipes so i kind of cant say if she has the chops or if she is an analog version of what we would call an influencer today

/martha stewart; the affordable ina garten


About 15 years ago, I worked for a major content creator and publisher of magazines

Because I have a serious cooking hobby, because I REALLY know barbecue, and because I had many many jobs in my teens and 20s in various commercial kitchens, I was occasionally asked to weigh in on a recipe or technique if the recipe writers and test kitchen were either unsure or in disagreement. It was fun

Anyways- a common theme was recipes that got toned down so they were more accessible to everyone. Shallots and Leeks being replaced by onions and garlic were a real pet peeve of mine, and I also didn't much like treating all onions as the same, from those little yellow ones in a mesh bag up to red, white, Spanish, and sweet... all the same to the writers....

I appreciate the barefoot contessa approach - say how the recipe could/should be, but make it low stress - "store bought is fine"

What I wouldn't have given to be able to write up the actual way I'd prepare a dish and just indicate acceptable substitutions instead of just dumbing it down to the point where the dish lost all nuance and what made it different from the top hit on google
 
2022-11-30 12:20:40 PM  

montreal_medic: wouldestous: ina garten? what little i know about her bugs me, with the whole 'whimsically bought a store in this lil' ol' richie rich peoples vacation place where we coincidentally had a house to ironically mimic the folksy ways of the common trash'

and i have actually never tried her recipes so i kind of cant say if she has the chops or if she is an analog version of what we would call an influencer today

/martha stewart; the affordable ina garten

About 15 years ago, I worked for a major content creator and publisher of magazines

Because I have a serious cooking hobby, because I REALLY know barbecue, and because I had many many jobs in my teens and 20s in various commercial kitchens, I was occasionally asked to weigh in on a recipe or technique if the recipe writers and test kitchen were either unsure or in disagreement. It was fun

Anyways- a common theme was recipes that got toned down so they were more accessible to everyone. Shallots and Leeks being replaced by onions and garlic were a real pet peeve of mine, and I also didn't much like treating all onions as the same, from those little yellow ones in a mesh bag up to red, white, Spanish, and sweet... all the same to the writers....

I appreciate the barefoot contessa approach - say how the recipe could/should be, but make it low stress - "store bought is fine"

What I wouldn't have given to be able to write up the actual way I'd prepare a dish and just indicate acceptable substitutions instead of just dumbing it down to the point where the dish lost all nuance and what made it different from the top hit on google


The Hello Fresh / Home Chef recipes are bad about dumbing things way down (and under-salting). I get it, they're supposed to be easy meals and you don't want people trying to make a sauce from a roux, then blaming your recipe for the failure. We used them for a while, but really only as guides. Get outta here with those tiny little seasoning packets.

America's Test Kitchen is better with substitutions. At the very least, they'll explain "the traditional version of this uses X, but Y is fine because Z."
 
2022-11-30 2:51:38 PM  

montreal_medic: I appreciate the barefoot contessa approach - say how the recipe could/should be, but make it low stress - "store bought is fine"


This.

I haven't worked in kitchens in decades, but when I'm cooking at home I do care about making the best product I can. I realize recipe writers have to work to make things accessible to the largest possible audience, so I'm not going to begrudge them for doing that, but I've always liked how BFC tells you how the recipe should be cooked while also letting you know how it can be cooked.

All those little things - like creme fraiche vs. heavy cream or sauvignon blanc vs "any dry white wine will do" - do make a huge difference in the end products. Granted, not everyone will notice that difference, but the people who do will notice the shiat out of it.
 
2022-11-30 6:21:36 PM  

olrasputin: Tyrone Slothrop: grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.

Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.

Counterpoint:

[YouTube video: When I make burgers like this, there are no leftovers.]


Pan fried hamburgers with the bun mixed in?
 
2022-11-30 7:45:08 PM  
🎵 Ina Garten is evil Huh-nay! 🎵
 
2022-11-30 8:41:15 PM  

olrasputin: Tyrone Slothrop: grumpfuff: "These are the best because I think they are"

That's it. That's what the article is. F*cking garbage.

Show me an objective way of measuring the quality of a recipe, and I'll take you seriously.

Counterpoint:

[YouTube video: When I make burgers like this, there are no leftovers.]


I mean. I wouldn't call those burgers.

But it doesn't look disgusting. I bet they would be awesome with mustard/ketchup/1000island for dipping with a pickle on the side.

Good beef with lots of fat. Maaaybe a touch of pork. If I'm going to add binder its stale bread soaked in milk and spices. Maybe an egg. Preferably just 2 yolks. Press it in a set of sour cream containers so its nice and perfectly sized and they all can cook the same.

I know its lethal but I like them pink.
 
2022-11-30 8:43:33 PM  

krebshack: montreal_medic: I appreciate the barefoot contessa approach - say how the recipe could/should be, but make it low stress - "store bought is fine"

This.

I haven't worked in kitchens in decades, but when I'm cooking at home I do care about making the best product I can. I realize recipe writers have to work to make things accessible to the largest possible audience, so I'm not going to begrudge them for doing that, but I've always liked how BFC tells you how the recipe should be cooked while also letting you know how it can be cooked.

All those little things - like creme fraiche vs. heavy cream or sauvignon blanc vs "any dry white wine will do" - do make a huge difference in the end products. Granted, not everyone will notice that difference, but the people who do will notice the shiat out of it.


I do like having the original recipie. I can substitute myself. I might not have cab sav. But I mean. I have wine. Will the dish be perfect? No. But it will be good. And it will exist.

I live fairly rural and I didn't meet a shallot until I was 30.
 
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