In America chicken is overcooked with sugary sauces. In Europe it is nice and juicy2mo ⋅ Infamous_Lab5405 ⋅ r/iamveryculinary
Another from the possibly a repost category that could very well be totally about reddit food subs.3yr ⋅ Opcn ⋅ r/iamveryculinary
This comic popped up on my feed and I immediately thought of this sub1yr ⋅ cgo_12345 ⋅ r/iamveryculinary
It's only authentic if all the ingredients used are native to the area.2yr ⋅ _teadog ⋅ r/iamveryculinary
Quite possibly a repost, but a quote from Anthony Bourdain's Appetites cookbook that I feel like must be about reddit.3yr ⋅ Opcn ⋅ r/iamveryculinary
“I’ll use restaurant lingo, to show I can speak the language. What can go wrong?”2yr ⋅ NoahGosh ⋅ r/iamveryculinary
I actually hate this guy. Cultural food purism (especially of the Italian variety) is cancer.3yr ⋅ natpri00 ⋅ r/iamveryculinary
A friend of mine from grad school getting bitchy about my biscuits.3yr ⋅ TheLadyEve ⋅ r/iamveryculinary
this guy is a gem on Quora (link in comments to a Top of All Time r/iamveryculinary post featuring him screaming into the Quora void about how sushi is technically just rice with vinegar)3yr ⋅ IAmTheBraAndTheKet ⋅ r/iamveryculinary
I got over my allergies by sheer force of will and this is why you're all fat3yr ⋅ Bangarang_1 ⋅ r/iamveryculinary
There is simply no way that Korean people might be interested in groceries that aren’t specifically Korean4mo ⋅ pjokinen ⋅ r/iamveryculinary
Am sick and craving sushi. Tried to find out if raw fish isn't advised for compromised immune systems, came across some entirely unhelpful bit of info3yr ⋅ hamsternatorjon ⋅ r/iamveryculinary
Instead, you come into my house on the day my daughter is to be married, and you ask me to squeeze tomato from a tube, for pasta.4yr ⋅ BirdLawyerPerson ⋅ r/iamveryculinary
“Why won’t you make your own bread after a 12 hour shift?! Lazy Americans”1yr ⋅ gazebo-fan ⋅ r/iamveryculinary
Guys, did you know it's not a budget meal if you have good kitchen tools?2yr ⋅ SpicyHashbrowns ⋅ r/iamveryculinary
Impossible for Olive oil in the Mediterranean to get to hot. Just can’t happen1mo ⋅ mostdopeopenworld ⋅ r/iamveryculinary
Guy is offended that Tater Tot Hotdish exists, and let's Cook's Illustrated know that he won't be renewing his subscription because they had the audacity to share a recipe that's made for peasants.2mo ⋅ 96dpi ⋅ r/iamveryculinary
You did not raise the chickens that laid the eggs [...] there is nothing homemade about it.1mo ⋅ ed_said ⋅ r/iamveryculinary
This is a mild one, but I just love how confidently he lectures someone on how to make sushi. When the title of the post specifies it's not even sushi.3yr ⋅ Orumtbh ⋅ r/iamveryculinary
I've never heard of it but it's American so it's probably just like a bucket of mayo and cheese1yr ⋅ HephaestusHarper ⋅ r/iamveryculinary
The profundity of the cheese-object in applications of food topology results in the platonic ideal of ethereal unctuousness3yr ⋅ ed_said ⋅ r/iamveryculinary
Asking a restaurants for modifications on the food you order is sign of an “entitled and privileged life”10mo ⋅ pjokinen ⋅ r/iamveryculinary
I think it's better to one thing well, instead of a sea of mediocrity1mo ⋅ JukeboxJustice ⋅ r/iamveryculinary
Kosher salt in an ITALIAN dish!? What is the world coming to?3yr ⋅ danidomekiller ⋅ r/iamveryculinary
In america everything has potato chips and chocolate all over it.1yr ⋅ gazebo-fan ⋅ r/iamveryculinary
Small sushi stand in a mall has some thoughts on how to eat their sushi1yr ⋅ Bladewing10 ⋅ r/iamveryculinary
I was wondering if it's normal to use two tea bags in a cup, and learned that I am not actually drinking tea after all!1yr ⋅ Sevuhrow ⋅ r/iamveryculinary
All the guy asked on Quora was What are your don'ts in a fine dining situation?1yr ⋅ TheLadyEve ⋅ r/iamveryculinary
Southern chefs can't cook Italian, apparently...stick to biscuits & gravy, fried chicken, BBQ3yr ⋅ Skeleton_Pilots ⋅ r/iamveryculinary
Debby just doesn’t understand why you lazy NYT fuckers would use onion or garlic powder!2mo ⋅ emmalump ⋅ r/iamveryculinary
None of my ancestors used that ingredient, so my mother had a heart attack and I gave you one star.2yr ⋅ figgypudding531 ⋅ r/iamveryculinary
We’re back on that “it’s not homemade unless you invented oxygen” bullsh*t again1yr ⋅ lilFireMermaid ⋅ r/iamveryculinary
[Homemade] bolognese (can't link a specific thread cause everything got nuked)2yr ⋅ guerroconpollo ⋅ r/iamveryculinary
“Unless it’s cooked in its place of origin, it’s not traditional”1yr ⋅ gazebo-fan ⋅ r/iamveryculinary
On a meme about enjoying grocery shopping...not on this lady’s watch!11mo ⋅ BushyEyes ⋅ r/iamveryculinary
You created a fusion cuisine so it isn't Irish? What's the point?1wk ⋅ JukeboxJustice ⋅ r/iamveryculinary
On a video about why gas stoves should realistically be banned and why induction is better for the environment.1yr ⋅ Terminator_Puppy ⋅ r/iamveryculinary
Found this on my Facebook feed, of all places - I do not follow this page, and have no idea why it popped up, but hey.1yr ⋅ SpecstacularSC ⋅ r/iamveryculinary
Another America bad take, this time on why chicken can be more pink or more yellow11mo ⋅ Deppfan16 ⋅ r/iamveryculinary
All American recipes use diced garlic from jars, unlike the cultured European and everywhere else cloven garlic1yr ⋅ gazebo-fan ⋅ r/iamveryculinary
I love Alex but sometimes I think he dramatically answers questions that no one asked.1yr ⋅ dan_sundberg ⋅ r/iamveryculinary
The technique involved in Japanese cuisine is far more technical and complex than most Chinese and Indian food2wk ⋅ MaxMaxMax_05 ⋅ r/iamveryculinary
Was looking up differences in chorizos and evidently it’s a contentious subject2yr ⋅ Bladewing10 ⋅ r/iamveryculinary
Once again the British have a backwards take on biscuits and gravy1yr ⋅ gazebo-fan ⋅ r/iamveryculinary
The carbonara police are really starting to take things too far...3yr ⋅ TheLadyEve ⋅ r/iamveryculinary
Was looking for Chocolate Babka recipe and this was the first comment. Wish she posted her grandmother's recipe!3yr ⋅ covenofovens ⋅ r/iamveryculinary
Burritos are only considered to be food if they are made in Chihuahua.8mo ⋅ JulietCrowe ⋅ r/iamveryculinary
“All I need to cook is a set of measuring cups and spoons, American style.”2yr ⋅ dontclickthatohjeez ⋅ r/iamveryculinary
Greasy misshapen burgers of fat, oozing with flavor and general deliciousness, how dreadful1yr ⋅ gazebo-fan ⋅ r/iamveryculinary
A mississippian (in general) should NOT be giving advice about cooking and eating crawfish 😤1yr ⋅ pascalines ⋅ r/iamveryculinary
Piping hot take: Painstakingly made fresh croissants from a French Bakery are ~actually~ superior to canned crescent rolls1yr ⋅ fuckthemodlice ⋅ r/iamveryculinary
My favorite thing about the internet is how snobby you can get about flour egg strands2yr ⋅ hallowgallow ⋅ r/iamveryculinary
I’ve used this tiramisu recipe a few times, these comments always make me laugh a little2yr ⋅ ImLarryYourWaiter ⋅ r/iamveryculinary
New York style pizza is just called pizza. Everything else is just... checks notes... cottage pie?10mo ⋅ ed_said ⋅ r/iamveryculinary
