This probably belongs in the food crimes thread, but if you haven’t heard of this guy, you might enjoy his videos.
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Hah! Before I clicked it I saw the title and though “I wonder if that is Guga…”
I’ve gotten hooked on his channel, along with Max the Meat Guy, Babish, Weisman, Epicurious, etc. Been on a cooking binge rabbithole.
Which, it begs the question. Do YOU watch these channels? I was curious if someone with a culinary profession would find these fascinating of if it’s just “shop talk” and NOT what you want to plug into when you have downtime.
Yes it does! This is definitely criminal. What did he think was going to happen? It’s rotten. 
The waste of a good brisket. 
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I do. It’s an endlessly evolving field, so you never know when someone will get creative and come up with something new.
Plus I cook for myself, cook for my family, cook for my clients, write about it, teach classes, take classes, so I don’t have a work/life divide when it comes to food.
Like today at the gym I was thinking about how to make a maple syrup substitute using dehydrated caramelized onion powder and fenugreek seeds. It just never turns off.
Anyway, YouTube channels I like are gronda, Jules cooking, staff canteen, chefsteps, a24 chef, and Harvard science and cooking.
TikTok has some really good channels. Sadpapi is my favorite (everyone should watch him), but meathangar, BBQ crisy,and the pasta queen are fun to check out.
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Appreciate the heads up: I’ll have to look those up. Also delighted to know that I can nerd out with you if I find a kitchy video to share.
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Please do!
Edit: Speaking of nerding out, I played in a pathfinder campaign where we all got transported into the forgotten realms and had to figure out our personal stats and make our jobs into classes, so I have a chef template.
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I have kind of a crazy idea for savoury-ish cake pop truffles
Chocolate cherry: basically sugar free chocolate and thyme sponge, bound with chicken liver mousse and filled with cherry compote.
Strawberry: basically sugar free white sponge with basil, bound with savoury goat cheese “frosting” and filled with strawberry compote
For the coating, I was thinking of doing a 40:60 mix of cocoa butter and milk powder, tempered to 45C. For the strawberry, maybe mixing in a bit of strawberry juice powder as well?
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Just some mad scientist ideas.
Black pepper and star anise instead of thyme. It hits the iron-y sweet bridge. Mushroom powder could be a good savory add to the coating.
Green peppercorns, some kind of tomato water (not a paste), and some balsamic might be nice.
Now that you’ve got me thinking - how about a miso/brown butter sponge, roasted stone fruit marscapone filling, and toasted sesame coating?
Edit: I’m avoiding cleaning my son’s turtle tank, so this is more fun to think about. Something something yellow beets, blue cheese, white chocolate, walnuts.
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Just reading that makes my head all spinny with imaginings of how good that would be.
And especially these. 
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I find that my best ideas food wise come when I’m procrastinating work 
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Is there a substitute for the Aleppo pepper?
I can find the nutritional yeast but not the pepper.
3 parts sweet paprika and 1 part cayanne.
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Thanks!
When wife wants soft puffy crust, wife gets soft puffy crust.
Kitchen knife for scale.
“Anything but metric…” 
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Finally made it to “The turkey and the wolf”. It was on the michelin travel guide for Nola. This is the collar green melt. It was good but nothing mind blowing
Edit: I feel like @SkyzykS could make something similar and it would be amazing
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I’m honored. Thank you.
Also- might look it up and give it a shot. I haven’t had collard greens in decades though. My dad used to make them with ham hocks. Will post pics if something good comes of it.
If its horrible- we have a thread for that too!
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The only thing I’m sure about on this menu is the crinkle cut fries 
The mama tried burger may be okay depending on the “special sauce”.
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I’m at a hotel pool right now and I’m looking up all the gossip on this place haha. It was a long line and mid food so apparently it is just an overhyped hipster-esque place
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