WHY ARE YOU TOUCHING IT WITH YOUR BARE FUCKING HANDS!? That shit is gonna mold 10 times faster now, jackass. And it looks like it's already started to dry out due to your barbaric storage method.

But what more can be expected from someone who sprays spittle all over their food?

Maddening culinary abuse. >_<

Lol. Good point.....dirty hippies. ;-)

Um....what? Vegans should want to avoid them almost as much as the hunter's helper and slaughterhouse sucker brand lozenges, not flock to the brand marketed at meat harvesters.

Um...really? You think non vegans fear a vegan culinary takeover or something enough to falsify studies/polls? That's hilarious.
As to the 7% number, even vegan organizations in Britain disagree, as does Wiki....
According to a 2018 survey by Comparethemarket.com, the number of people who identify as vegans in the United Kingdom has risen to over 3.5 million, which is approximately seven percent of the population, and environmental concerns were a major factor in this development.[140] However, doubt was cast on this inflated figure by the UK-based Vegan Society, who perform their own regular survey: the Vegan Society themselves found in 2018 that there were 600,000 vegans in Great Britain (1.16%), which is a dramatic increase on previous figures.[141][142]
United States: Estimates of vegans in the U.S. vary from 2% (Gallup, 2012)[143] to 0.5% (Faunalytics, 2014). According to the latter, 70% of those who adopted a vegan diet abandoned it.

Neat!
I'm thinking that's actually some good culinary *engineering.

Good artists copy, great artists steal.

He journeyed though the cook book to learn the artistry of Culinary Arts from a master using the masters tools, his recipes. He did not go through the book to learn how to create new dishes.

Armed with the knowledge he gained from the journey he can now go on to create his own dishes inspired (copied or stolen) from the recipes he so painstakingly recreated in a home kitchen I would give my left arm for.

Some University needs to just give Anthony Bordain a PhD in Culinary Anthroplogy.

Not an honorary one, a straight up degree.
I wish I had lived my life half as well as this man.

I take particular issue with the notion of an 'authentic' taco. There's too much texmex and otherwise 'americanized' latino cuisine in the US to justify the imposition of traditional mexican cooking styles upon the US's culinary patterns.

@ gwiz and arekin-While I tend to distrust "experts" or any kind, especially the self-described or those deemed worthy by others relying upon them for their "superior knowledge", you can't dismiss a culture's preference for simple details with regard to their culinary heritage. The Japanese imltho, are allowed passes on their anal attention to details regarding their cultural heritage after all, they took two for the team-

My own sushi would not be deemed worthy by most Japanese, but most Americans I serve it to act like they've just seen majolica performed when I prepare it and they partake.

The "right" way offers the experience as closely as it was intended by the culture, and the "wrong" way offers the Hindi version of "Star Wars" as a culinary experience., and I've had some shit sushi in my day, mostly prepared by white people. Oh, and a proper Japanese would never put that fake-ass artificial crab-pollock shit in their handrolls, either!

I like both ways, because I'm a fucking goat and would eat cardboard or tin if prepared suitably. I try to however, prepare and consume sushi according to tradition, and find it the most satisfying for the sushi experience. I am constantly trying to improve upon my rice according to the Japanese standards and practices-If you ace the rice, the rest is a cake-walk.

Oh yeah, and if you drink anything but black coffee, yer effeminate.

*promote the raw style culinary delight

Final Update:

There are 3 contestants for our recipe contest, one by the way which was butt-stupid easy to enter and win, so reflects the confidence of our trio of takers, pumpkinandstorm, dystopianfuturetoday, and sheppard.

P&S has offered-up another recipe which I chose over the one already listed here:
To follow are the 3 recipes I shall replicate and somewhat summarily present for judgement to a neutral third-party judge, whose culinary judgement I trust impeccably due his years of discipline and dedication to all things gustatory. Plus, he's brutally honest, like I aspire to be.

Tags for this video have been changed from 'Steven Reed, culinary arts, amazing' to 'Steven Reed, culinary arts, amazing, gunpoint' - edited by chingalera

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Brilliant. That should be on a T-shirt.>> ^ChaosEngine:

Feynman is like the non-culinary version of bacon

Thanks, but I'm sure someone with a better turn of phrase could make it a bit snappier

Brilliant. That should be on a T-shirt.>> ^ChaosEngine:

Feynman is like the non-culinary version of bacon

>> ^Lowen:

Just when I thought it couldn't get more amazing, Richard Feynman is invoked.


Agreed. Feynman is like the non-culinary version of bacon; there's pretty much nothing that cannot be improved with its/his addition.

And that video was genuinely beautiful.

Being able to consistently flip crepes without destroying them is one of my culinary holy grails. Thanks for this.