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Gravy's Cooking Thread
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Siliconemelons
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Sad, Chef JP is taking a break.
His last few videos however… his “funny forgets things” started veering into just, forgets things . I even started noticing as a filthy casual viewer.
Still, love the guy, hope he does enjoy retirement some and comes back now and then for some new things.
His YT channel alone should still produce income for years to come let alone what money he made in all of his career.
To me it seems the YT channels really was done for so long for Jack, his .. current? wife’s son?
His last few videos however… his “funny forgets things” started veering into just, forgets things . I even started noticing as a filthy casual viewer.
Still, love the guy, hope he does enjoy retirement some and comes back now and then for some new things.
His YT channel alone should still produce income for years to come let alone what money he made in all of his career.
To me it seems the YT channels really was done for so long for Jack, his .. current? wife’s son?
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He deserves it though. I'm sure he'll get bored and be back. Also gives him time to plot out other recipes, maybe slow down his releases to a more casual schedule.
Good for him though. Still one of my favorite channels. Think you're right about Jack, I always figured he was his son or something who was handling all the filming and editing.
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Siliconemelons
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Yeah, honestly if you look at all he has done- he has had a very long and successful career. He has earned rest and whatever he wants lol. I am sure he is not stupid rich and stupid well known like the likes of Ramsay- but he is successful and has a great personality that no other celebrity chef can match.
He said how he is related to Jack in one of the videos early on, its not his “son” but, I think his wife’s son or son in law or something- so not blood but related by marriage or something. But it was a passing comment, so it is what it is.
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I figured maybe stepson or something, and having grown up with step parents on both sides, I'm still their son and they're still my parents.
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Siliconemelons
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I asked the google AI, Son of his Girlfriend (that he has not managed to marry in 17 years lol) anyhow- so step son as they call it. It was answered in about the middle of his Q&A episode - if you ask google ai it will tell you and give you the link hehe. He said Jack came to him and asked for a job, not a break or help, but a job - and that was when he was already playing with the idea of youtube and needed an editor. Glad jack was not just like gimmy a no-nothing "job" but wanted to really do something. The success of the channel is partly Jacks imo, and the comments etc. like him and stuff- so this is all well and good.
Anywho, maybe he will start a small low number seat restaurant and I can drive over to the gay coast, err ft lauderdale of florida
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Lanx
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does anyone have any of his books? i recently bought my second white person recipe book
Joshua Weissman: Texture Over Taste
i have no idea why i wanted it anymore, i just had it on alert to buy it, if it was cheap
Joshua Weissman: Texture Over Taste
i have no idea why i wanted it anymore, i just had it on alert to buy it, if it was cheap
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Fuck no. He's a dipshit on YouTube. I lump him in there with that Babbish guy, and all the others that film in that same format and all do the same recipes because they're viral.
You should return it.
Siliconemelons
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I want someone to tell me what the “foreign” soda / candy / snack flavor is.
I can blind fold taste test and find anything not American.
Like you can take a Mexican candy and the same thing but really from Mexico - same “flavor” and it just has this… taste… all non American sodas have it as well..etc
I can blind fold taste test and find anything not American.
Like you can take a Mexican candy and the same thing but really from Mexico - same “flavor” and it just has this… taste… all non American sodas have it as well..etc
moonarchia
The Scientific Shitlord
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Siliconemelons
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No, there are plenary of things that use sugar that have this. Oddly Mexican coke is not one of them… its not every single thing, but many.
Just an odd thought pondering lol
Lanx
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Siliconemelons
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Yeah, Asian sodas are a mix on it- Latin / euro / Indian almost always for me.
What’s the glass bead supposed to do on those? Make the fiz more?
I usually get lychee drinks when I am at the Asian mart.
What’s the glass bead supposed to do on those? Make the fiz more?
I usually get lychee drinks when I am at the Asian mart.
Aldarion
Egg Nazi
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Which is not a bad perspective. It is kind of off for a grown man to be drinking some fizzy fruit flavored drink. A lot of Americans have infantilized tastes, and its weird.
I have that same reaction every time I hear an adult talk about eating chicken nuggets. Its like do you prefer the ones shaped like little dinosaurs or little horses? Does Timmy want some little sauces to dip his little nuggets in?
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moonarchia
The Scientific Shitlord
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1) Whichever ones McNuggets come as.
2) Fuck yes. Hot mustard and sweet & sour have been god tier for 40 years and counting.
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Lanx
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you POP the glass bead into the glass and as you drink it, the carbonation and water swirls the glass bead and "looks cool"
adds zero value to taste other than "WOW"!!!, you can even find ramune in the asian section, i've seen it in grocery stores, i've bought many for kids, they always love it, the novelty and the taste
Lanx
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Control
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Furry
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That reminds me, Asian store was selling pork cheek and I bought some on a whim. I'm used to cooking with guanciale, never cooked with the raw stuff. Know any good recipes? My assumption is that it cooks a lot like pork belly, I just probably gotta be gentler since its thinner.
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I don't know, I would honestly have to look.
Like you the only time I've ever used it is when I've done Italian and used guanciale. Raw pork jowl is kind of a rare or oddball ingredient. If I had to answer the guess there's probably some pretty good Asian recipes that you can substitute that versus pork belly for some sort of braise, and you can probably do the same thing with different French dishes.
Part of me says you almost need to cook it with something that has a little bit more meat because the jowl is just so fatty, but I've not ever seen just the raw version so maybe it has more meat on it?
Do you have any pictures of what you got? I might be able to figure something out. Pretty cool though. I'm in the middle of making dinner with the wife but I'll try to hit a couple of my cookbooks and see if I can find anything.