are there any 'artisanal craftsmen' who specialize in antisanal handcrafted redundancies?
― i think this is serious (elmo argonaut), Thursday, 16 February 2012 14:31 (twelve years ago) link
I am an artisanal time waster and procrastinator. I am the goddamn Nobel Prize winner of perfected nothing.
― Ned Raggett, Thursday, 16 February 2012 14:45 (twelve years ago) link
can we just agree that the article was poorly written?
― Waxahachie Swap (Jimmy The Mod Awaits The Return Of His Beloved), Thursday, 16 February 2012 15:11 (twelve years ago) link
it was a bad article
― lag∞n, Thursday, 16 February 2012 15:14 (twelve years ago) link
on the bright side you can find some kickstarter projects where people are making fine artisinal products out of machine-sculpted aluminum or stuff using homegrown 3d printers
― valleys of your mind (mh), Thursday, 16 February 2012 15:31 (twelve years ago) link
well my problem w/ these articles is that they always conflate 'this thing in brooklyn is not a bad thing for the economy, u kno'(people will pay more $$ for gourmet jerky, dude has job) with 'this can save the economy' I guess this dicussion should go in its proper thread tho.
― iatee, Thursday, 16 February 2012 16:03 (twelve years ago) link
these are like a dime a dozen the last few years, but w/e:
http://www.torontolife.com/daily/informer/from-print-edition-informer/2012/02/15/almost-rich/
― s.clover, Thursday, 16 February 2012 22:38 (twelve years ago) link
omg! These people are just this close to being rich, but damn if they really feel like they're quite living the correct rich person lifestyle.
― Aimless, Thursday, 16 February 2012 22:43 (twelve years ago) link
when you run out of artisinal craftsman opportunities you can become a curator of same
― the fading ghost of schadenfreude whiplash (Hunt3r), Thursday, 16 February 2012 22:52 (twelve years ago) link
I like the bit where the author says that pre-industrial revolution humans had a profoundly inefficient economy
― badg, Thursday, 16 February 2012 23:09 (twelve years ago) link
in the nyt article
― badg, Thursday, 16 February 2012 23:10 (twelve years ago) link
lol @ that almost rich article
kinda wish everyone profiled in it was murdered
― (_()_) (Lamp), Thursday, 16 February 2012 23:16 (twelve years ago) link
feel bad for them because they r so close to being rich but not rich must be horrible
― lag∞n, Thursday, 16 February 2012 23:20 (twelve years ago) link
can't remember if this has been posted here, but it can't be posted enough:
http://www.artisanalpencilsharpening.com/
― dan selzer, Friday, 17 February 2012 00:38 (twelve years ago) link
was posted in the craftsmanship &c thread
― tinker tailor soldier sb (silby), Friday, 17 February 2012 01:07 (twelve years ago) link
can i just take a mo to rep for local artisans here:
http://www.realpickles.com/
sooooooo fucking good.
― scott seward, Friday, 17 February 2012 01:17 (twelve years ago) link
NYT thing reminded me. oh man their garlic dill pickles are the pizickle bizzomb.
― scott seward, Friday, 17 February 2012 01:18 (twelve years ago) link
im sure those r good but gdamn claiming that the only real way to pickle something is in fact w/o vinegar using fermentation takes some fn stones - i mean theres a reason why theres a whole nother word for it fermentation that is generally understood to not mean the same thing as pickling
― lag∞n, Friday, 17 February 2012 01:25 (twelve years ago) link
yeah i don't even get into the specifics. and i've never met the pickle people. though i do know a swell guy here who owns a small mead company. and kombucha company. dude is pretty radical. seriously, though, you have to try real pickle company's beets. and cabbage! they know what they're doing.
― scott seward, Friday, 17 February 2012 01:30 (twelve years ago) link
lagoon getting angry about pickling
― little clouds of citrus spritz as i peel (forksclovetofu), Friday, 17 February 2012 03:04 (twelve years ago) link
its srs biz!
― lag∞n, Friday, 17 February 2012 03:05 (twelve years ago) link
theyre claiming kimchi is more a real pickle than a lil gherkin, preposterous!
― lag∞n, Friday, 17 February 2012 03:07 (twelve years ago) link
don't mess with kim chi
― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Friday, 17 February 2012 03:08 (twelve years ago) link
i know her brother
― i love pinfold cricket (gbx), Friday, 17 February 2012 03:11 (twelve years ago) link
kimchi is great but its not like if u asked people if it was a pickle theyd be all hell yeah but whats this other lil cucumber lookin thing
― lag∞n, Friday, 17 February 2012 03:15 (twelve years ago) link
well it's just two different uses of the word pickle
― iatee, Friday, 17 February 2012 03:18 (twelve years ago) link
but being that 'pickle' suggests 'pickled cucumber' for like 98% of americans they prob should call themselves 'real pickling' or something
― iatee, Friday, 17 February 2012 03:20 (twelve years ago) link
its their claim that fermentation is real pickling thats so preposterous!
― lag∞n, Friday, 17 February 2012 03:22 (twelve years ago) link
u r very upset about this
― horseshoe, Friday, 17 February 2012 03:24 (twelve years ago) link
thank you kim chi spenditnow
― little clouds of citrus spritz as i peel (forksclovetofu), Friday, 17 February 2012 03:24 (twelve years ago) link
it outrageous!
― lag∞n, Friday, 17 February 2012 03:25 (twelve years ago) link
i mean srsly folks vinegar is 'modern'
We use lactic acid fermentation to make our Real Pickles products. It is the original pickling method and has been an essential part of healthy human diets throughout the world for thousands of years. In Asia, consumption of fermented vegetables dates back at least to the 3rd Century B.C.E., when the Great Wall of China was being constructed. In Europe, sauerkraut is known to have been an important food among the ancient Romans.
Today, Real Pickles is one of a small handful of businesses in the United States producing raw, lactic acid fermented pickles (also known as lacto-fermented or naturally fermented). This traditional pickling process went out of favor with the advent of industrial food production. Modern pickling methods, including use of vinegar (usually in place of fermentation) and pasteurization, produce a uniform, shelf stable product suitable to the needs of the large food corporations. Unfortunately, modern pickles do not offer the authentic flavor or health-promoting qualities of traditional pickles.
― lag∞n, Friday, 17 February 2012 03:27 (twelve years ago) link
ya but tbh this stuff is not that complicated and how many selling points do you have
― iatee, Friday, 17 February 2012 03:28 (twelve years ago) link
obvs they just dont want to call their wares 'fermented vegetables'
― lag∞n, Friday, 17 February 2012 03:30 (twelve years ago) link
real is just overcompensating tho
http://realpickles.blogspot.com/2011/10/occupy-wall-street-and-organic-pickles.html
you know I never realized the connection before now
― iatee, Friday, 17 February 2012 03:32 (twelve years ago) link
Occupying the streets. Making organic pickles. Any connection here? I would say so.
― iatee, Friday, 17 February 2012 03:33 (twelve years ago) link
dude for real you GOTTA try their dope pickles. yum!
― scott seward, Friday, 17 February 2012 03:33 (twelve years ago) link
cabbage corporate food system cucumbers decentralization diversity equitable farmers fermented pickles food as a right Good Food Awards local mud Occupy Wall Street organic people-centered pickle posse pickles Real Pickles recipes regional resiliency sauerkraut small business social change social responsibility stocking up sustainable
― scott seward, Friday, 17 February 2012 03:36 (twelve years ago) link
yah i would totally eat them, i mean like for instance this company has prob the most annoying name in the history of food but really does taste good
http://i.imgur.com/kro0t.jpg
― lag∞n, Friday, 17 February 2012 03:37 (twelve years ago) link
― iatee, Thursday, February 16, 2012 10:32 PM (5 minutes ago) Bookmark Flag Post Permalink
― iatee, Thursday, February 16, 2012 10:33 PM (4 minutes ago) Bookmark Flag Post Permalink
lmao @ this
― lag∞n, Friday, 17 February 2012 03:38 (twelve years ago) link
yeah I mean the problem is these people are marketing to a really annoying demographic, and because of that their marketing techniques have to be pretty nonsense, they can't just say 'so we make pickles, they're pretty good, you should try em', they have to create a narrative for you to invest yourself in. I'm sure these are nice people and if you got them drunk they'd be like 'lol yeah pickles are pickles pretty much...'
― iatee, Friday, 17 February 2012 03:42 (twelve years ago) link
a pickle is a pickle
― puff puff post (uh oh I'm having a fantasy), Friday, 17 February 2012 03:43 (twelve years ago) link
I'm sure these are nice people and if you got them drunk they'd be like 'lol yeah pickles are pickles pretty much...'
― iatee, Thursday, February 16, 2012 10:42 PM (32 seconds ago) Bookmark Flag Post Permalink
and then weep deeply into the salty brine
― lag∞n, Friday, 17 February 2012 03:44 (twelve years ago) link
*angrily throws a jar of pickled eggs at the ground*
― puff puff post (uh oh I'm having a fantasy), Friday, 17 February 2012 03:45 (twelve years ago) link
do you guys go to bars w/ eggs or w/e?
i have certainly have seen pickled eggs at bar never eaten one tho, there was a place in boston i used to goto that was always handing out free hard boiled eggs which was p wonderful
― lag∞n, Friday, 17 February 2012 03:47 (twelve years ago) link
I have actually never seen that irl, only on the simpsons
― iatee, Friday, 17 February 2012 03:47 (twelve years ago) link
its a real thing 4 sure
― lag∞n, Friday, 17 February 2012 03:48 (twelve years ago) link
pickles are pickles so why should it beyou and lactic acid fermentation should get along so awfully
― popcorn (get bent), Friday, 17 February 2012 03:49 (twelve years ago) link