The Bear

Kirun

Kirun

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I agree, me and my wife had a hard time finishing this season and we fucking loved S1-2.

The season just felt very disjointed and all the artsy fartsy shit I enjoy at certain moments, but if felt like 4 episodes worth and just didn't land with us.

That said, Jaime Lee Curtis can fucking act. Goddamn.
 
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Intrinsic

Intrinsic

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Been going through this the past few weeks slowly hitting them all back-to-back and honestly haven't caught up totally on the thread because I ignored it while the seasons were airing.

There are highlights of absolutely amazing in this, to me. Like the start of Season 3 was just amazing although I can see it being controversial. Almost no dialogue and jumping all over the place timeline wise. And there were a couple other examples in Season 2 and 3 that really stood out as "experimental" or being different.

Then you get to the "normal" episodes which pretty much involve everyone yelling at each other and saying fuck a lot. Those are good but to me fall into a trap of Carmy just being constantly fucked up and having panic attacks. As soon as it feels like he's growing as a character they fall right back into the same behavior and the show goes back to everyone screaming at each other. Sydney is a pretty bad character but honestly don't blame her too much sitting in the middle of all that.

When I was 16 I worked at a restaurant for about 8 years through high-school and some of college and still have a lot of friends and acquaintances in the service industry. Man, they fetishize this crap though. As if no one could possibly understand how hard and stressful and miserable and amazing being a Chef is and you just can't understand. It is worse than starving artists or actors the pretentiousness that I've heard. All I've ever seen are a bunch of chain-smoking deadbeats. But then you have people like Daniel Boloud or Graham Aschatz, Rick Bayless. Others that are out there vs. for whatever reason they worship the ground someone like Anthony Bourdain walks on.

Kind of rambling and complaining about it. Good show though, kind of glad we slept on it and were able to just binge it.
 
Gravel

Gravel

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Man, I don't think we ever made it past the 2nd episode of this last season.

Edit: Went back and read the last page and apparently I've brought up how we couldn't get past the first two episode 3 times now. My bad, folks.
 
Kirun

Kirun

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Yeah, season 4 is kind of the "last chance" me and the wife are giving this show. Seasons 1-2 were really solid, but outside some stellar performances by Jamie Lee Curtis, Season 3 blew.
 
DickTrickle

DickTrickle

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I think it's tough when I feel like the two main characters didn't grow much, especially Carm, and then a number of scenes/situations felt like a retread of previous seasons.
 
Lanx

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just binged this waiting for s4

yea like most said s3 is a slog

when i first saw this i was like, wth, matty is here?

when youtube really took off, the best channel really was vice (og vice not faggot vice now), and munchies was the best variety food show, i'm pretty sure thats where matty got known

(this video is 10yrs old)
 
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Dr.Retarded

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Lanx said:
just binged this waiting for s4

yea like most said s3 is a slog

when i first saw this i was like, wth, matty is here?

when youtube really took off, the best channel really was vice (og vice not faggot vice now), and munchies was the best variety food show, i'm pretty sure thats where matty got known

(this video is 10yrs old)
Click to expand...

Dude Vice and their Munchies channel is horrible. They me tooed Nick Solaris, who is the only guy making quality content about steakhouses and stuff, and now that realm has been taken over by a couple of hipster fags. I don't even think it was over in putting his hand on a woman, but he used to be in a British punk band and he was a racist or something. Fuck em.

The Mattie fatso, don't even know who that that tattooed dipshit is, but their stupid stuff pops up in my feed, I've given it a shot periodically, and it's still retarded. Is he a rapper or something or a shitty comedian?
 
Rezz

Rezz

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Legit chef, with years in expensive ass restaurants. He's the real deal.

He comes across as silly but that's kind of his whole schtick. He's a very good chef with extremely good technique when it calls for it. He just fucks around a lot on camera. (14 years in hospitality, most of which was back of house as personal experience. Dude knows his shit.)
 
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Lanx

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Rezz said:
Legit chef, with years in expensive ass restaurants. He's the real deal.

He comes across as silly but that's kind of his whole schtick. He's a very good chef with extremely good technique when it calls for it. He just fucks around a lot on camera. (14 years in hospitality, most of which was back of house as personal experience. Dude knows his shit.)
Click to expand...
i made that lasange i just linked last week, it's more like a bolognese dish, it's ok but it doesn't compare to the lasange that was passed down to me living in brooklyn w/ sunday gravy

but then sunday gravy takes a while
 
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Rezz

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Yeah looking at that recipe it's a shitload of meat layer haha.

Personally I'm more a fan of a thin layer of meat followed by layers of ricotta and basil, and then béchamel on top before you hit it with the next pasta layer. (I don't type special characters; that bechamel thing was an autocorrect because I doubted myself =/)

The big thing for me, and probably based on my childhood when I had aunts over who could cook (my mother could absolutely not) is that they would sprinkle a little dried oregano between every layer before cooking. Like the lightest hint. To this day, I recommend it to friends if they ask for a recipe. It adds just enough that it's beautiful, without being overpowering weedsagna.

Anyway, Matty absolutely knows his shit. He just fucks around a lot.
 
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Burns

Burns

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Baked Ziti >>>> Lasagna. Pretty much the same taste but much much faster to make.
 
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Lanx

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Rezz said:
Yeah looking at that recipe it's a shitload of meat layer haha.

Personally I'm more a fan of a thin layer of meat followed by layers of ricotta and basil, and then béchamel on top before you hit it with the next pasta layer. (I don't type special characters; that bechamel thing was an autocorrect because I doubted myself =/)
Click to expand...
it was also my second time using a lasange sized pan
cf4a85c09fe17a00a5342081414d17cc.png


so that i just layed 3 long strips, before i had the shorter more "stout" pans that was longer and i would do the stupid thing of layering 3 long and ripping off 3/4 of one to put it horizontal

the proper lasange sized pan leads to more lasagne layers
 
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Rezz

Rezz

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Bakery I used to live near would have fresh lasagna strips (somehow actually harder to work with than the Barilla dried stuff, but whatever) that was like twice the length of my pan at the time. I ended up doing funny 'braids' of pasta for the layers vs. the single stripe method. It actually reduced the cook time a little because it was better at trapping the steam from lower layers, and it was already a little moist because it wasn't dried first. Anyway, was a little extra effort for... zero impact in taste haha. But I definitely feel the proper sized pan significance. It really does make a difference.
 
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Burns

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Khane said:
giphy.gif
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Wat? They have the exact same ingredients (w/ a different type of noodle), you just don't have to spend nearly as much time on layering. Since it takes less time it turns it from a special occasion meal into a regular rotation meal.
 
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Khane

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Burns said:
Wat? They have the exact same ingredients (w/ a different type of noodle), you just don't have to spend nearly as much time on layering. Since it takes less time it turns it from a special occasion meal into a regular rotation meal.
Click to expand...

They arent the same ingredients, though I don't blame you for thinking they are since it's really rare to find a good, authentic lasagna, prepared correctly with a bechamel.
 
Burns

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Khane said:
They arent the same ingredients, though I don't blame you for thinking they are since it's really rare to find a good, authentic lasagna, prepared correctly with a bechamel.
Click to expand...
So in the Lasagna you make you just toss in some plain bechamel sauce and not turn it into a mornay sauce? I mean I see that on THIS video (Italia Squisita), but I don't see how it would be better than Ricotta.

Otherwise that seems just like the Ziti recipe from Chef Jean-Pierre:
2025-06-11 18.27.32 chefjeanpierre.com 1049f28ba140.png

chefjeanpierre.com

Baked Ziti à La Jean-Pierre - Cheesy, Saucy & So Easy!

Baked Ziti al la Chef Jean-Pierre, an easy baked ziti recipe that is an amazing marriage between a beef ragù and mac & cheese.
chefjeanpierre.com chefjeanpierre.com

The recipe from this Sicilian lady is always how I have seen Lasagna made (minus the hard boiled egg topping). I may have had some with plain bechamel at some catered event, but I would much rather have a plethora of other dishes, if ordering individually at a restaurant, so no idea if I have ever had "authentic" lasagna.


Finally, it's just like pizza from Italy that is not like pizza from New York, which are neither like the pizza from Detroit, yet they are all still pizza. If the vast majority of the US uses ricotta in their lasagna, even the Americans with Italian heritage, then it's still lasagna, which has the exact same ingredients of Baked Ziti.
 
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Khane

Khane

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You sure know how to cherry pick to suit your narrative. Except reality is, they aren't the same ingredients. The end.
 
Burns

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Khane said:
You sure know how to cherry pick to suit your narrative. Except reality is, they aren't the same ingredients. The end.
Click to expand...
Cherry pick what? Are you saying there aren't 100s of lasagna recipes that use ricotta, including from Italian Americans, and that Ziti recipes that don't use the same prep? By your own admission it's hard to find a lasagna recipes that uses bechamel, which means most use Ricotta. They are all lasagna; recipes aren't set in stone according to the first people that make it. Well, unless you want to agree that Kansas City BBQ isn't actually BBQ, and Cincinnati Chili isn't really chili, then I may need to agree with you.

Here is the two highest reviews lasagna recipes on NYT cooking with Ricotta and a Ziti recipe using mostly the same ingredients (slightly different ragu, which is inconsequential, since you make your own favorite sauce anyway, right?).
cooking.nytimes.com

Classic Lasagna Recipe

While not a 30-minute meal, this lasagna is quicker and more straightforward than most If you’re in a real time crunch, use your favorite jarred red sauce For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in...
cooking.nytimes.com cooking.nytimes.com
cooking.nytimes.com

Lasagna Recipe

Our best lasagna is perfect for Thanksgiving or holiday.
cooking.nytimes.com cooking.nytimes.com

cooking.nytimes.com

Baked Ziti Recipe

This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven Heavy...
cooking.nytimes.com cooking.nytimes.com
 
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