craftsmanship, consumerism, virtue, privilege, and quality

the only risk is to your own reputation! and possible legal action for harassment!

anyone up in here want to hook me up with some free coffee

thats either an obvious troll or a fake. no way you anyone continue to respond after the first f bomb

I mean some of these people feeling entitled to free stuff or drastically reduced costs are obviously teenagers but some of these are so abusive, negging, gaslighting...the usual shit some men do.

I would respond because it's fascinating and f bombs don't disturb me.

What’s Cooking in That Egg Spoon? A Bite-Size Culture War

https://nyti.ms/2pGkWjc

On one side were those who viewed cooking an egg over a fire as the embodiment of food elitism and all that is annoying about the Slow Food movement. Only people who are very rich or very poor have fireplaces in their kitchens, critics said. Where is a working parent supposed to find the time?

In the opposing camp were people happy to discover a slow, delicious way to make those farm eggs that they had worked so hard to find. Even if the egg spoon was merely aspirational, it set the bar for a simpler way of cooking and eating — one in which a fire-roasted egg slipped onto levain toast seemed the antidote to an unthinking, tech-dominated culture fueled by unhealthy, overly processed food.

The egg spoon became a mark of insider status and a tool of seduction.

...

Kat Kinsman, the senior food and drinks editor of the website Extra Crispy, devoted a column to what she saw as the inherent sexism in the egg-spoon attacks. If Francis Mallmann, the subject of a recent Esquire profile titled “Is Francis Mallmann the Most Interesting Chef in the World?,” had cooked an egg with a spoon instead of roasting a lamb on a wooden cross near blazing wood, he’d be a hero, she wrote. (Ms. Waters, incidentally, has given Mr. Mallmann one of her own beloved egg spoons.)

The new round of criticism also struck a nerve with Samin Nosrat, a cookbook author and New York Times Magazine columnist. Cooking an egg in an iron spoon over open fire is really no more precious and probably a lot less elitist than cooking an egg in $300 sous-vide machine, she said in a recent interview — except that women tend to do the former and men the latter.

If holding an egg in a spoon over a fire is "simpler" than frying or soft-boiling it then it would be even simpler to omit the spoon and hold it in your fingers.

or just eat the egg raw with boiling water chaser

an egg spoon is a spoon for eating boiled eggs. this is a wee iron frying pan surely

I have thought about this a lot and agree that "simpler" is an indefensible word choice here.

It would have been slightly more defensible to say something along the lines of rugged/primitive/elemental, back-to-basics, back-to-nature, rather than "simpler." No, of course it's not simpler than just tossing an egg around in a nonstick Calphalon over gas.

One COULD make an argument following Thoreau, who proposed a race of some distance between him walking, and someone else taking the train. Because the man who takes the train needs to work all day to earn the train fare, whereas the walker can set out immediately. But that would be bullshit, because everyone involved in the conversation clearly ALSO has a normal stove and normal skillets. It IS about the perceived coolness of the endeavor.

And on that ground, no, the egg spoon is no more precious than spatchcocking with hand-forged swords, or making your own yeast, or making broth from scavenged squirrel bones, or sous-viding your morning oatmeal, or hand-hewing your own shad planks, or raising your personal flock of civet cats to process your coffee beans, or whatever other shit some hipster gourmand recommends.

If I had a fireplace, wood burning stove in my house I would totally make my eggs in it. In my mind it seems more efficient and tastier.

Activate those almonds, brother.

A sous vide circulator is less than $100 now, that's a pretty bad comparison to a $250 Kinfolk-approved spoon (which is pretty much the entire controversy I've seen).

Every time we grill (not often) I just look for random things in the kitchen to cook over a fire. I am going to try eggs now.

If I already have a wood fire going for other reasons, I love to cook things in/on it. I am unlikely to build a roaring fire just to fry an egg, though. Just my own personal line in the sand; other may vary.

(i vaguely know KK from that article, she took me up the empire state building once. or was it too foggy? it was 1997)

I don't know why people feel the need to make this an either/or issue. It's easy enough to wake up a couple hours early and make four spoon-frizzled eggs AND half a dozen 62.5°C sous-vide eggs. The kids love to have one of each before they leave for school!

Truth. And if you have your own laying hens (as I presume most of us do), so convenient!

slow-poached Masai ostrich egg or gtfo

I feel like the fact that this exists means the revolution is overdue:

https://www.goldbely.com/about

posted here because it's such an absurd contradiction, enjoy all that special local small-business foodcraft by having it shipped across the country by a silicon valley startup using outrageously expensive means only within reach of the top .01%.

https://www.goldbely.com/louie-mueller-barbecue/legendary-beef-brisket

fuuuuuuuuck you

i was ok with it until i scrolled down to the "the team" section

Haha, yes, ship that fresh-off-the-grill bacon wrapped hot dog from Los Angeles to Maine!

https://www.goldbely.com/buona-italian-beef/italian-beef-sandwich-kit-8-pack

$14/each for sandwiches that are $5 each, and you still have to make them yourself. Is it really that hard to find a decent beef sandwich where you live? Or you just HAVE to have THAT beef sandwich, because you're such a special person.

Ora King is a brand of farmed salmon raised in New Zealand. It tastes good. You can get a raw vacuum-packed fillet of it in the US for about $20/lb0/lb, or a raw artisanally vacuum-packed fillet of it shipped from NZ via Honolulu by Goldbely for https://www.goldbely.com/honolulu-fish-company/17505-ora-king-salmon75.

Well, that link didn't work, did it. $175.00. One fillet of raw farmed fish. https://www.goldbely.com/honolulu-fish-company/17505-ora-king-salmon

I grew up on this, the real Sloppy Joe, still a regular at any shiva in Essex County.

https://www.goldbely.com/town-hall-deli

seem to be well "curated", good to use the site as a road trip guide and skip the shipping fees.

https://pantograph0.goldbely.com/s820/uploads/product_image/image/1909/naked-dog-fifty.f6d4a2cff5a51adabab42c242ed7dfc3.jpg

65 bucks. Buns, mustard etc not included.

Ora King is a brand of farmed salmon raised in New Zealand. It tastes good. You can get a raw vacuum-packed fillet of it in the US for about $20/lb0/lb, or a raw artisanally vacuum-packed fillet of it shipped from NZ via Honolulu by Goldbely for https://www.goldbely.com/honolulu-fish-company/17505-ora-king-salmon75.

― mick signals, Thursday, April 19, 2018 3:42 PM (ten minutes ago) Bookmark Flag Post Permalink

Well, that link didn't work, did it. $175.00. One fillet of raw farmed fish. https://www.goldbely.com/honolulu-fish-company/17505-ora-king-salmon

― mick signals, Thursday, April 19, 2018 3:43 PM (nine minutes ago) Bookmark Flag Post Permalink

This is very similar to the fact that they sell Table 87 pizza, which is already available in supermarkets, in the same packaging in which you get it in supermarkets. You can also get it from online grocery sites, e.g. right now Jet has the 10" pizza for $10. However, if you prefer, you can pay $10/slice for goldbely to send it to you.

or I guess for more accurate comparison, $20 per ten inch pie:
https://www.goldbely.com/table-87/17408-coal-oven-margherita-pizza-pie-4-pack

I live in New York but I had never heard of this famous Table 87 Pizza. So I had to look it up. Apparently its claim to fame is selling pizza cooked in a coal oven, by the slice. Both of which are obviated if you have to buy an entire pie by mail-order and cook it in your home oven.

This is turning me right now into the curmudgeon I did not intend to become for at least another 5-7 years. I am going to close my laptop. And maybe toss it into the bathtub.

I actually did know Table 87 because I used to walk past it, but I never thought of it as a "famous" place (like Lucali, DiFara, etc.). And then I saw it on Shark Tank, when they launched this freeze-wrapped pizza idea. Which I guess is alright, but like I said, you can already order the exact same product online for literally half the price. And even at that price it seems a little expensive.

Ess-a-Bagels, nearly $5/bagel
https://www.goldbely.com/ess-a-bagel/17232-ny-bagels-13-pack

looooool NJ Taylor Ham at $20/lb
https://www.goldbely.com/taylor-ham/15423-taylor-ham-pork-roll-3-lb-roll

And now I am researching Table 87. because I had never heard of it either. It definitely has never been talked about in the same breath as even the newer places (Motorino, Roberta's). But I guess they got lucky.

If some careless moron can't spell and goes to "goldbelly.com" by mistake, not to worry, it redirects straight to goldbely.com.

due to looking at goldbely i'm getting their ads on facebook. Feat. LCD Soundsystem.

appropriately artisanal

https://www.superdenim.com/us/freedom-sleeve-sweatshirt-oatmeal.html/

Description
A crew-neck sweatshirt made in Wakayama, Japan, of 100% cotton on vintage loop wheel machines, which are known to weave a sluggish pace, with only a single meter of fabric produced every hour. When compared to contemporary manufacturing methods, Loopwheel machines apply a very low thread tension allowing the production of an exceedingly premium and unique fabric.

Lol. "This is good because it is made inefficiently."

exceedingly premium

made on the very machines that authentic, virtuous high-quality craftspeople would have smashed to pieces in protest at the destruction of their way of life

xp you left out the important part man alive

A crew-neck sweatshirt made in Wakayama, Japan, of 100% cotton on vintage loop wheel machines, which are known to weave a sluggish pace, with only a single meter of fabric produced every hour. When compared to contemporary manufacturing methods, Loopwheel machines apply a very low thread tension allowing the production of an exceedingly premium and unique fabric. The resulting material feels like it has been hand woven, with a stretchy element to it, a quality that cannot be replicated by modern production techniques. The crucial difference is that Loopwheel fabric is knit in an oval shaped sequence to yield a fabric that will comfortably stretch with wear, but will return to its original dimensions with a wash.

you may not agree that a marginal cost is worth it but it's not just "slow for slow's sake"

the marginal cost, not a marginal cost

Even the "very low thread tension" of the Loopwheel process is not nothing, and -- especially in combination with the downward effect of Earth's oppressive gravitation on the threads -- tugs hurtfully at one's skin.

you can buy a companion "grounding" liner iirc

Yet another reason to go to Wakayama this June.

was there always a prestige line of Champion sportswear/sweats or did this pop up in recent years as a cash grab because of the trends

I always thought it was a standing brand that was just kind of standard sportswear with some downmarket products

https://topclassactions.com/lawsuit-settlements/consumer-products/food/896779-kroger-class-action-says-artisan-ice-creams-mass-produced/

lmao