EPTtake it easy guys, and practice your chops
+ Show Spoiler +
SUB MY UTUBE CHANNEL N SHIT THX
https://www.youtube.com/channel/UCSspGV5tkNJ9q_ZCboYzTcQ
https://www.youtube.com/channel/UCSspGV5tkNJ9q_ZCboYzTcQ
--evan
potatoes for breakfast
| Blogs > evanthebouncy! |
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evanthebouncy!
United States12796 Posts
take it easy guys, and practice your chops + Show Spoiler + --evan | ||
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FFGenerations
7088 Posts
i tried making this once and my potato dices turned back into 1 potato it was a waste of time | ||
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BurningSera
Ireland19621 Posts
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FiWiFaKi
Canada9859 Posts
I watched your first one, which was teaching how to make people how to make fried chicken... You never gave any list of ingredients, you were very vague... Just use some "spices", use so "herbs", what does that even mean. You burnt the chicken and just did most things "wrong" by any kitchen standards. Not to mention you were cross-contaminating things. This video you have made fries for breakfast, however you cooked that at way too low of an oil temperature, and as such, they have about twice as much oil than regular fries, and then essentially sprinkled them with some green onions. To make it worse, you film the entire thing, and your cooking knowledge isn't very impressive. Thus, you don't really share much in the way of information with the viewer with so much downtime. Anyway, you have been receiving very good ratings, which is shocking to me. Maybe the people on TL/LD have never cooked anything in their lives, but most things you've made can be bought in the frozen food section of your super market, and are probably healthier too. So yeah, very disappointed. I know I come off of as very critical, but come on guys, and you too Evan, do you really want to be eating this stuff? For reference, a channel where I have gained some cooking knowledge, as well as made delicious recipes from is Chef John, from Foodwishes.com... His channel on youtube is: https://www.youtube.com/user/foodwishes His dishes are extremely delicious and easy, and a much more enjoyable experience. His intention is to teach you how to cook, not how to make recipes - much like you claim. I think you should aim your channel to become something like this instead of what you are doing. I've rated every one of your blogs one star, and will probably keep doing so, until your food reaches an acceptable level. Anyway, I enjoy the effort, and I know much of what I said can come off very harsh, but I hope you do focus on making your recipes more practical and healthier, and a bit less for the basement dweller. You can make delicious healthy recipes in 15 minutes for less than $5 that don't look like this. | ||
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evanthebouncy!
United States12796 Posts
but I don't know how you can mistake 炒土豆丝 for fries. In fact I don't even know where to start to argue with you. edit: actually I do know how to argue with you in a good way. do you have a youtube channel where you cook? I'll watch it with an open mind and I'm sure I can learn something from you. I do watch foodwishes though, the guy has a lovely voice. To my viewers: I don't upload a video unless I have made the dish at least 4, 5 times and have made it for my friends and have confirmation that it does indeed taste good, so no fears  | ||
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FiWiFaKi
Canada9859 Posts
I am not mistaking them for fries, simply stating that they are essentially fries in terms of preparation and nutrition. Potatoes that soak more oil than fries (due to low temperature, and higher surface area). You're right, I don't have a cooking channel, and I'm not an expert. But I am relatively knowledgeable with food preparation, and follow several chefs (I'm very glad you know of foodwishes - I think he's absolutely great). I suppose my issue really is that I don't see these kinds of videos attracting much attention - but even worse, if they do, you are in my eyes not making quality food. It's like learning how to work out from a bro at a gym. Sure, he's going to know more than you, so you'll learn something, but you'll learn bad habits, or not very optimal regimes. If learning how to lift (or cook) better is your goal, going to a professional who can give you sound advice with years of experience and education is a safer route. So yes, that's my main gripe, that you're teaching what people could learn from their mom's. It's like a student who just finished calculus teaching you calculus instead of a professor. To finish it off, like I mentioned previously, I appreciate your enthusiasm, and if people really do enjoy this (though much of what I've seen is lazy people food, but I took a quick look at your channel, and you do have a couple different things, so it is tiny bit better than my initial impressions), then fine. Regardless, I think you'd benefit more from reading a few cook books and gaining more cooking wisdom through experience before you go teach others. Just my thoughts. You of course don't have to listen to them. I apologize for being so hostile, I could have expressed my thoughts in a more polite and less critical way. | ||
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MotherOfRunes
Germany2862 Posts
On June 11 2015 16:16 FiWiFaKi wrote: Sorry, I was skimming through the video - understand that 8 minutes to chop and fry some green onions and potatoes is a bit excessive. I was just going off of the observations I was seeing. I am not mistaking them for fries, simply stating that they are essentially fries in terms of preparation and nutrition. Potatoes that soak more oil than fries (due to low temperature, and higher surface area). You're right, I don't have a cooking channel, and I'm not an expert. But I am relatively knowledgeable with food preparation, and follow several chefs (I'm very glad you know of foodwishes - I think he's absolutely great). I suppose my issue really is that I don't these kinds of videos will attract much attention, but even worse, if they do, you are in my eyes not making quality food. It's like learning how to work out from a bro at a gym. Sure, he's going to know more than you, so you'll learn something, but you'll learn bad habits, or not very optimal regimes. If learning how to lift (or cook) better is your goal, going to a professional who can give you sound advice with years of experience and education is a safer route. So yes, that's my main gripe, that you're teaching what people could learn from their mom's. It's like a student who just finished calculus teaching you calculus instead of a professor. To finish it off, like I mentioned previously, I appreciate your enthusiasm, and if people really do enjoy this (though much of what I've seen is lazy people food, but I took a quick look at your channel, and you do have a couple different things, so it is better than my initial impressions), then fine. Regardless, I think you'd benefit more from reading a few cook books and gaining more cooking wisdom through experience before you go teach others. Just my thoughts. You of course don't have to listen to them. I apologize for being so hostile, I could have expressed my thoughts in a more polite and less critical way. less critical would mean less honest. what you said and how you did it was completely fine in my eyes and im totally on your side since i couldnt believe my eyes when i saw that video. | ||
TanGeng
Sanya12364 Posts
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haduken
Australia8267 Posts
Probably breaking all sorts of kitchen etiquettes and definitely not best practices... but ... what can I say... we grow up on food like these. | ||
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evanthebouncy!
United States12796 Posts
On June 11 2015 16:16 FiWiFaKi wrote: So yes, that's my main gripe, that you're teaching what people could learn from their mom's. It's like a student who just finished calculus teaching you calculus instead of a professor. Right that's the point no? People tend to put a lot of emphasis on having "proper training" and having learn stuff from a "proper institution". That to me is very myopic and mis-guided thinking. Everyone has something to value to teach from experience of doing things. I daresay most people who cook did not learn from a chef (but from moms), and the people who teach calculus that's not a professor are called tutors. What constitute as good food needs to be results driven. I can go to many restaurants here in the states and the quality of food, for anything less than say... 30 dollars, have been not as good as what my grandma could make at home. But wait! These food are made by "chefs" so they must be good! And your grandma which has sometimes cockroaches and mouse in the kitchen must be bad cook. So you see my problem with your argument, this overtly emphasis on institution as a proxy for understanding and skill. I can assure you from experience (as a student at a very good school by public ranking standards) that institution attracts skilled and knowledgeable people, but institution does not create them. Understanding and skill come from curiosity and mindfulness, and an active mind to learn different approaches to different problems The only point I could agree, which I acknowledge I did it wrong, was the oil was not heated to high when I made the thing, I say not not because I learned it from some chef, but from the 30 some times I've made this dish, from experience. Other than that you gave no specific insights on what was wrong with my process, but made only general claims. When asked to demonstrate your ability to cook, you are unable to provide any examples (yet). The dish is not at all close to fries, which is fully cooked. This dish the absolutely cannot be fully cooked for it to be good, it'll turn into a mush if cooked fully. To me you actually never tried to make this dish, or even had it, yet it didn't stop you from making a huge list of complaint against something you didn't experience. So all in all, I think you are a very knowledgeable person with some form of cooking, which I will assume to be some form of western cooking, and have had good training in them, which I'm personally very curious in learning if you put up some tutorial videos. However, you tried to apply that knowledge to reason about something fairly different, and more over in an un-curious and condescending way, all the while relying on credentials. I think I'll stop for now. I'm sure you're a good cook and I would like to learn from you, but I also hope you can be more open minded to different ways of doing things, and rely less on institutions as a proxy. Next time if you come to boston give me a call I can make something for you, and you can make something for me, and I also have this friend who's from the Caribbean that can make us something different too. | ||
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ahswtini
Northern Ireland22208 Posts
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evanthebouncy!
United States12796 Posts
On June 12 2015 00:15 ahswtini wrote: til cooking for a few years in high school = cooking expert I mean that's neither yes nor no. It may very well be that these few years granted someone a huge amount of knowledge of cooking. But again that is just an institution based argument, based on where someone has been rather than what someone actually knows. I think using institution as a proxy for skill is okay if you just want a quick estimation on someone's abilities, but if you want a more meaningful exchange it's best to avoid that proxy. | ||
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Spicy_Curry
United States10573 Posts
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Targe
United Kingdom14103 Posts
On June 12 2015 00:15 ahswtini wrote: til cooking for a few years in high school = cooking expert working in a kitchen is pretty eye opening | ||
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MrCon
France29748 Posts
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Artisreal
Germany9235 Posts
You don't want to fry/bake ur potatoes (or everything starchy) at too high a temperature neither, as everything above 180°C / 356°F will lead to the formation of (much more) acrylamide (than at lower temperatures). And we don't want to eat too much of that but people smoke and drink, so decide for your own ~ | ||
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Nub4ever
Canada1981 Posts
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evanthebouncy!
United States12796 Posts
On June 12 2015 12:28 Nub4ever wrote: Man, I've had so many variations on this both in my parents house as well as friends'. Definitely not fries but also pretty good, I have one friend who's family makes it with alot of vinegar and stuff :3 yeah that version i couldn't quite pin down yet. it's more volatile | ||
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KalWarkov
Germany4126 Posts
On June 11 2015 10:25 FiWiFaKi wrote: Man, I've been a cook for several years during high school, I was even a chef for a few months during university, as well as someone who enjoys to cook - and I have to be really critical of these videos. I watched your first one, which was teaching how to make people how to make fried chicken... You never gave any list of ingredients, you were very vague... Just use some "spices", use so "herbs", what does that even mean. You burnt the chicken and just did most things "wrong" by any kitchen standards. Not to mention you were cross-contaminating things. This video you have made fries for breakfast, however you cooked that at way too low of an oil temperature, and as such, they have about twice as much oil than regular fries, and then essentially sprinkled them with some green onions. To make it worse, you film the entire thing, and your cooking knowledge isn't very impressive. Thus, you don't really share much in the way of information with the viewer with so much downtime. Anyway, you have been receiving very good ratings, which is shocking to me. Maybe the people on TL/LD have never cooked anything in their lives, but most things you've made can be bought in the frozen food section of your super market, and are probably healthier too. So yeah, very disappointed. I know I come off of as very critical, but come on guys, and you too Evan, do you really want to be eating this stuff? For reference, a channel where I have gained some cooking knowledge, as well as made delicious recipes from is Chef John, from Foodwishes.com... His channel on youtube is: https://www.youtube.com/user/foodwishes His dishes are extremely delicious and easy, and a much more enjoyable experience. His intention is to teach you how to cook, not how to make recipes - much like you claim. I think you should aim your channel to become something like this instead of what you are doing. I've rated every one of your blogs one star, and will probably keep doing so, until your food reaches an acceptable level. Anyway, I enjoy the effort, and I know much of what I said can come off very harsh, but I hope you do focus on making your recipes more practical and healthier, and a bit less for the basement dweller. You can make delicious healthy recipes in 15 minutes for less than $5 that don't look like this. I'm a chef myself, and i disagree with most of what u say. Don't really wanna go into detail | ||
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Zealos
United Kingdom3575 Posts
On June 12 2015 20:09 KalWarkov wrote: I'm a chef myself, and i disagree with most of what u say. Don't really wanna go into detail I'm a michelin star chef and i agree with him trust me | ||
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kevymon
United States32 Posts
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Velr
Switzerland10705 Posts
Since when does marinating and frying a chicken or cutting 2 vegetables and roast/fry them as cooking? I'm staggered people seem to be impressed by this stuff... After skimming thru some of your other "reciepes" thats like all you do anyway? Cut stuff in smaller pieces, roast/fry it. Not that these dishes taste bad or anything, but uhm... Cutting/Frying stuff and then calling it cooking just seems wrong to me. | ||
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ZeaL.
United States5955 Posts
On June 18 2015 04:26 Velr wrote: I'm not a cook or anything but i know how to use a pan and... Are you serious? Since when does marinating and frying a chicken or cutting 2 vegetables and roast/fry them as cooking? I'm staggered people seem to be impressed by this stuff... After skimming thru some of your other "reciepes" thats like all you do anyway? Cut stuff in smaller pieces, roast/fry it. Not that these dishes taste bad or anything, but uhm... Cutting/Frying stuff and then calling it cooking just seems wrong to me. What would you call it then? | ||
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jinfreaks
United States94 Posts
On June 18 2015 04:26 Velr wrote: I'm not a cook or anything but i know how to use a pan and... Are you serious? Since when does marinating and frying a chicken or cutting 2 vegetables and roast/fry them as cooking? I'm staggered people seem to be impressed by this stuff... After skimming thru some of your other "reciepes" thats like all you do anyway? Cut stuff in smaller pieces, roast/fry it. Not that these dishes taste bad or anything, but uhm... Cutting/Frying stuff and then calling it cooking just seems wrong to me. This is Chinese cooking, so the more correct English translation of this recipe would be stir fried potato strings. A restaurant might fancy to call it sauteed potato julienne? Man, I wasn't aware TL/LD had so many longtime home cookers/ chefs/ cooking hobbyists etc. Being a avid home cooker myself for the past 2-3 years, I will only critique this video to the standards of chinese home cooking and my own preference. This being TL and all, that means I must hold you to a very high standard due to the precedent set by previous food porn bloggers back in the starcraft bw days and this being TL culture=P. Also, I admit to not watching this video in its full length, I found much of the information redundant and too long to digest. In terms of chopping your potato, I am going to comment that it would be far easier to first cut a slice lengthwise ( can cut in half) before crosscutting slices, that way you can place the potato on the new flat side and make your slices, before proceeding to dice it. (for the neater way, you can do that to all four sides to create a square and from there make the slices and dices, there is a cooking term for it somewhere along the lines of julienne you can look it up in common chef cutting techniques) For the cooking portion, way way too much oil as you yourself realize, I think that was at least three tablespoons of oil, you normally only need to use one tablespoon for the amount you had. A technique to tell if the oil is hot enough, is to rinse your hand, flick some water droplets into the pan, and if it immediately vaporizes in the oil that is hot enough to begin the stir fry. I am going to assume this was done on the med- hi setting for the stove. (on a 7 scale, at least 6 to call this a stir fry) I think this may be a stylistic preference, but most chinese cooks put half of the green onions to stir fry first, at least 15 seconds before putting in the potatoes, the rest are put in later either as garnish or during your han bang timing. After you put in the potatoes (drained but not dry) immediately put on salt, you dont want this to stick to the pan, the salt takes the water in the potato to make a barrier from sticking and finally commence the stir frying. At this point someone fancy might put in some white vinegar, white pepper (or just regular black pepper, white is generally for the looks and a common staple in chinese dishes). But for a home cooker the base necessity is salt. Stir fries in general should take only 5 minutes of cooking time at most (and even that is rare) usually it should be around 3 minutes on hi in my own experience. The last step to all this is to take a tablespoon of water at most, and put it in the frying pan/wok. The steam at the end gives the wetness to the dish as stir frying on hi generally makes it too dry. Cook for around a minute tops (around 30s I'd say) now plate, garnish, and serve. All in all this should take about 10 minutes prep for the slow person, 4-7 minutes cooking. For heavy critics such as Fiwikaki (doubtless having the air of a TLer back in starcraft bw days), so much as he doesn't critique on your cooking and compares you to far to high of standard (at least in my opinion, I mean foodwishes is professional, and a great place to start learning to cook as he is very simplistic and quick to the point) he does make a fair point that this blog is rated far to highly to the standards of TL. If it were up to me I would give this blog 3 stars at most for a rather lackluster presentation and slightly dubious method. A way to improve this video, if you have the time, is really edit out parts where you have absolutely nothing much to say as its routine chopping, cooking etc. and to put in a pic of all the ingredients you used. For home cooking video, I would give it 5 stars if its like Amanda Tastes (search on youtube, for well presented hybrid chinese dishes) tl; dr for average LD poster just read the bold if you are interested in some tricks to chinese home cooking fair warning it is still all just opinion (as is most chinese cooking in my opinion and experience) | ||
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