hey it's me

[Anonymous No.14918004]

Hey, /ck/.
I've seen there seems to be some anger towards me here. I'd love to debunk some common myths posted here. Ask me anything.

Love, Adam

[Anonymous No.14918015]

>>14918004
Assuming this is another shitty spam thread but, why the fuck do you under season your food and make it not at all spicy.

[Anonymous No.14918026]

there are literally 5 Adam threads right now

[Anonymous No.14918033]

>>14918026
about to be 6

[Anonymous No.14918034]

>>14918015
For anyone observing this thread and thinking I flew off the handle for no reason, let's break this down a bit. Why did this asshole leave this comment? To be an asshole. To say something insulting. To make himself feel big by making someone else feel small. Insults are common on the internet, but why I'm mad about this one is just how profoundly based it is, and how it perpetuates chefy elitist notions that I think harm people who are just trying to cook dinner for their families. You can cook something great on any kind of functional stove. All different types have their pros and cons. Restaurants traditionally prefer gas for a reason, but a lot of them are also migrating to ceramic induction for a reason (that will be the subject of Monday's video). Electric resistance coil is more popular in U.S. homes for a reason. It's cheap, lots of homes here dont have gas hook-ups, and the ceramic ones are a lot easier to clean, which is literally all i said in the video that prompted this guy to leave his comment. I cleaned a bad mess on my stove, I remarked at how easy it was to clean, and said that glass-top stoves have their virtues (i.e. they're easy to clean). People cooking at home don't have to do what "chefs" do. In many cases, I think they SHOULDN'T do what chefs do. Professional chefs and people cooking at home have different needs. I'll urge you to read that Consumer Report article I linked to. A lot of things that people assume are better about gas actually arent better when you put them in head to head tests. One thing you can certainly say is that electric stoves generally put out more BTUs, which is why lots of recipes written by professional chefs using gas are often bad advice for people cooking at home on electric. I literally once saw Jamie Oliver advocate pre-heating a teflon pan on high heat for 20 minutes before searing a steak in it. If you did that on an electric burner, you melt the teflon and you'd certainly incinerate your steak.

[Anonymous No.14918079]

>>14918034
Oh my fucking god you got me. Get the fuck out and get banned by the jannies

[Anonymous No.14918141]

>>14918004
how are we not talking more about this asshole? He deserves all the hate he gets

[Anonymous No.14918524]

ugh, this again?

[Anonymous No.14918540]

>>14918004
Hey, it's Mencius Moldbug! What a cool guy!

[Anonymous No.14919615]

>>14918524
This

[Anonymous No.14919636]

>>14918004
Nice bike faggot

[Anonymous No.14920786]

>>14918034
based pasta