holy autism...

holy autism...

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  1. 1 month ago
    Anonymous

    what’s with the nails? disgusting.

    • 1 month ago
      Anonymous

      he's always been kind of fruity and autistic, taking his wife's name

      • 1 month ago
        Anonymous

        That was a calculated move to further obscure his white half. He wants people to think he's some kind of brown South American Japanese instead of a half German half Japanese American who grew up with multimillionaire parents.

        • 1 month ago
          Anonymous

          yeah, his birth name is James Alt. But at some point he chose to go by his second name and add his wife's surname to distance himself from his half european heritage. Imagine being this cucked.

          Dude he paid someone to film him watching some other dude frick his wife

          wut?

          • 1 month ago
            Anonymous

            He even uploaded it to YouTube thinking it was a cooking video

            • 1 month ago
              Anonymous

              lmao, are there traces of that on the interweb?

              • 4 weeks ago
                Anonymous

                I do believe the hacker known as Culinaly did grab it, I've seen frames of it but I haven't gone out of my way to see the original, ahem, "film"

          • 1 month ago
            Anonymous

            This lol. I call some whites cucks and they deny it. It's hilarious.

        • 1 month ago
          Anonymous

          Everyone wants to be brown these days

          • 1 month ago
            Anonymous

            >these days
            He has been obscuring his race for more than twenty years. His earliest byline as a food journalist in Boston was J. Kenji Alt.

      • 1 month ago
        Anonymous

        wait he fricks?

        • 4 weeks ago
          Anonymous

          he has two dogs

          • 4 weeks ago
            Anonymous

            Thats what his wife fricks

      • 4 weeks ago
        Anonymous

        >taking his wife's name
        There are two types of guys whom I'll never trust in any situations, the like you mentioned and those who have a beard without 'stache.

    • 1 month ago
      Anonymous

      He's been painting his nails for a few years now to own the chuds. I don't think he realizes that at his advanced age it makes him look like he's an aged homosexual signaling he's looking for dick. Men definitely hit on him in public. I can't wait until he starts wearing different colored handkerchiefs in his back pockets.

      • 1 month ago
        Anonymous

        Dude he paid someone to film him watching some other dude frick his wife

      • 1 month ago
        Anonymous

        >He's been painting his nails for a few years now to own the chuds
        I love when people make a fool of themself to own others, like when Cobes keeps eating cat food to own his trolls sad lives

        • 1 month ago
          Anonymous

          Eating the cat food burger is the kind of harmless Cobes content I like. That was amazing. Kenji's kind of lolcow isn't he? The kenjicuck Culinaly batttle, pretending not to be the offspring of the two primary WW2 Axis powers, pretending to be Hispanic/Japanese, saying half the country wasn't welcome at his restaurant, "guys gals nonbinary pals", nail painting, pretending not to be a nepo baby and legacy MIT admission, saying Uncle Roger is racist and deleting comments related to Uncle Roger, it goes on and on. I know there's a lot more I can't remember.

          • 1 month ago
            Anonymous

            Kenji's no lolcow he's a highly regarded chef

            • 4 weeks ago
              Anonymous

              You can go back to your safe space on redd*t kenji

              • 4 weeks ago
                Anonymous

                Perhaps you too are a regard

          • 1 month ago
            Anonymous

            You forgot his own business partner telling him to stfu in regards to the restaurant thing

            • 1 month ago
              Anonymous

              sounds hilarious, where can I find more about this?

    • 4 weeks ago
      Anonymous

      It's literally 100% a virtue signal that he's a hip cool lib dude who has no hate in his heart except for racists, misogynists, Nazis, Texans, whites, CIS males, free-thinkers, and the unvictimized.

  2. 1 month ago
    Anonymous

    I'm getting tired of these homosexuals trying to "science" cooking.
    So much effort for something that does not matter at all.
    I guarantee all of those onions tasted exactly the fricking same in the final dish.
    If you want to do a fine, even dice on onions that are being served raw, then ok, but that's still mostly just for presentation purposes.

    • 1 month ago
      Anonymous

      >I'm getting tired of these homosexuals trying to "science" cooking.
      this. Honestly I think most foods were invented by people just fricking around trying different things. The autists nowadays would be having a fit if they deviated from anything at all.

      • 1 month ago
        Anonymous

        The food and cooking as science gays are all copying a heterosexual white American man's book from 1984. Even Alton Brown. The book is called "On Food and Cooking" by Harold McGee.

        >On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition.[1][2] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture.

        >The book provides a reference to the scientific understanding and preparation of food. It has been described by Alton Brown as "the Rosetta stone of the culinary world",[3] Daniel Boulud has called the book a "must for every cook who possesses an inquiring mind",[4] while Heston Blumenthal has stated it is "the book that has had the greatest single impact on my cooking".[5]

        >The work is separated into sections that focus on the ingredients, providing the structure for the author to speculate on the history of foodstuffs and cookery, and the molecular characteristics of food flavors,[6] while the text is illustrated by charts, graphs, pictures, and sidebar boxes with quotes from sources such as Brillat-Savarin and Plutarch

        • 1 month ago
          Anonymous

          If that's what they're trying to do they're really doing a piss poor job of it.
          On Food and Cooking is mostly an encyclopedia of ingredients and the science of those ingredients (i.e. chemical compounds that give flavor) and how specific processes used in cooking effect those specific ingredients (how the compounds change during cooking).
          Which works, because it's actual science, not "This is the best way to cook X dish (based on my taste, using the ingredients available to me, using my kitchen/equipment, using the techniques I prefer), and it's totally scientific because I did it a bunch of times and dicked around with changing a few variables"
          Or shit like the OP that simply doesn't matter and only exists to appeal to a certain homosexual brand of autism.
          Just show people how you like to cook whatever it is, stop pretending to be working on a phd.

          • 1 month ago
            Anonymous

            That is what the food science men are trying to do. The gracious ones will occasionally credit McGee but most of them don't, and pretend they make food science contont because of their superior intellect. People like Kenji and Raguesa never acknowledge the debt they owe to McGee.

            • 1 month ago
              Anonymous

              > That's right—my dog-eared, note-riddled, heavily stickied copy of On Food and Cooking. I take it with me nearly everywhere I go
              ...
              > Of all the food books I own, this is the one that gets opened the most.
              ...
              > It's the archetypal work of food science for real cooks, and should be required reading for anyone aspiring to become a chef, or to take their home cooking to the next level. That said, it's a fascinating read even for non-cooks.

              https://www.seriouseats.com/the-food-labs-required-reading-books-blogs

  3. 1 month ago
    Anonymous

    Alton did this entire thing on Good Eats like 20 years ago, it's only fair that Ken continues the tradition. Actually, Alton did "radial cuts aimed at center" so his method is technically better

  4. 1 month ago
    Anonymous

    love how a little bit of nail polish can completely mindbreak an incel. several individuals are babbling paragraphs of cuckhold fantasies.

    Watch from 9:20. super easy. avoids the horizontal cut.

    • 1 month ago
      Anonymous

      the troons you love so much are just incels who swapped teams

      • 1 month ago
        Anonymous

        the only thing you know about troons is what you consoomed from Twitter and Reddit screenshots and it's honestly hilarious. Transmaxxers exist but aren't the norm, neither are agp attention prostitutes

  5. 1 month ago
    Anonymous

    not the painted nails again. this is why i stopped watching his videos

  6. 4 weeks ago
    Anonymous
    • 4 weeks ago
      Anonymous

      when would you even want a brunoise that fine? Why not just blend it at that point and save yourself the trouble?

      • 4 weeks ago
        Anonymous

        chefs of his caliber are autistic about perfection, and on a microscopic level an onion cut incredibly fine with a knife is different than an onion basically pureed in a blender, even if the difference in the final dish is so subtle to become undetectable by anyone.
        But in that video I think he's mostly flexing, he probably still uses that technique, but for standard sized brunoise.

      • 4 weeks ago
        Anonymous

        Texture, hand chopped mince meat tastes different to ground mince because of the was the muscle fibres are broken. Same applies to onion.

        • 4 weeks ago
          Anonymous

          The onion difference is less texture and more that when you run it in a food processor it breaks up the cells of the onion far more and releases more of the juice which can cause it to be bitter or much stronger than otherwise

  7. 4 weeks ago
    Anonymous

    I've always cut straight down but discard the edges

  8. 4 weeks ago
    Anonymous

    I wouldn't be surprised if he was the one sperging on this board not long ago about this very topic. I remember this image being posted for intance.

  9. 4 weeks ago
    Anonymous

    I call him by his birth name, James Alt. It makes him sound more like a white guy who went to a super expensive private school and MIT than some ethnic chef.

  10. 4 weeks ago
    Anonymous

    Bottom diagram is literally how I normally cut onions, I've come upon the mathematically perfect solution through sheer COOKING.

  11. 4 weeks ago
    Anonymous

    I like kenji and his videos.

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