I would not make this. But, I am amazed at how critical everyone is to this. This is recipe, and the way she cooks, is what she and the people she cooks for likes. If this is not your cup of tea, or pile of shrimp, fine. But, fuck, let people eat what they like, and you do you.https://twitter.com/FilmCritHULK/status/1349878540229963776 …
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*This recipe, not "This is recipe"
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Replying to @Rakkasan60640
I'm not doubting there's a lot of "cultural bias disguised as taste" in the food world, and quite often, it skews racist - but there's a very, very, very real conversation to be had about this kind of recipe's role in the high fat cooking epidemic in most of america. And the
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Replying to @FilmCritHULK @Rakkasan60640
truth is that a lot of it stems from complete misunderstanding and food misinformation. Here, from a science perspective she is using a metric fuckton of ingredients that DIRECTLY nullify the effect of the other, it's adding sodium, then fat to take that sodium, then more fat,
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Replying to @FilmCritHULK @Rakkasan60640
so it needs more sodium, then more fat, etc etc. This is the difference between taste and folly. Yes, it becomes easy to dunk on. I know that. But pointing out the absurdity of this is not without merit, especially when you can actually get the a better version of EXACT taste of
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the dish she's going for using by 1/16th those quanities. I mean, creamy umami rich shrimp dish? Yes please! But this is directly undermining the own intention. And positioning it as advice becomes even more tricky, ya know?
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