Draya is throwing the fukk DOWN for Thanksgiving this year

[Recca Gatsby]

Lmao

 

[SeveroDrgnfli]

She been doin it for 6 years and got the macaroni looking like that? fukk

LMAO I felt bad after reading that on her social media. I'm sure it's good food, but if you cant make perfect macaroni after six years of practice get out the kitchen. All it is boiling, mixing, and waiting. There's nothing advanced about the process. Anyone can make it perfect if they keep it simple.

 

[SeveroDrgnfli]

I low key could read you talk about that shyt for hours homie

Thanks. I want to teach kitchen instruction and make videos explaining food. I call it a digital interactive recipe book. I give the recipe, walk you through understanding why the dish is liked, and how to make it that way. Subscribers will be able to ask me questions and I'll answer them live or record a video answering the question.

Recipe books are a scam. The magic is in understanding the ingredients and preparation. Recipes matter in baking more than cooking I think.

 

[Monoblock]

She been doin it for 6 years and got the macaroni looking like that? fukk

Imagine what year 1 looked like
Aint this chick in her mid 20s? She should've been cooking for at least 10-15 years. I swear its a shame b/c cooking seems to be a lost art amongst a large majority of females nowadays. Most of the ones I meet will burn a bowl of cereal and dont know the first thing about cooking. Its sad but then you got to look at how most of em were raised off of bullshyt thats not even real food.
This one I know from Baton Rouge though....man her crawfish eutoffee is unfukkintouchable.

 

[Rollo Goodlove]

Cacaroni

I instantly thought of that orange dinosaurs

 

[Sonic Boom of the South]

That macaroni and cheese looks like it would cut your throat going down.

 

[big bun]

I can't cosign this, dudes talk about hos getting skills and bettering themselves and doing something besides shaking ads but when they do yall still hatin...

 

[knickscity]

I put the mc and cheese as the most important part of the spread, even above the turkey. You fukk the mac and cheese up, probably not going to enjoy the dinner.

 

[Brandon M.]

a 100 posts in here criticizing the way a person is cooking

and some of yall wonder why yall in the positions y'all are at in life

get yall energy right

shout out to her for cooking her family a meal

 

[SupaHotIce]

That macaroni and cheese looks like it would cut your throat going down.

 

[BaileyPark31]

algae, tomatoes and bay leaves

is this supposed to be a side salad or greens?

 

[Grizzly]

some of you nikkas taking this thread serious like Draya is gonna read it, see yall defending her and let you smash it's okay to laugh...she had a better sense of humor about it than some of yall

 

[Wildin]

Recipe books are a scam. The magic is in understanding the ingredients and preparation. Recipes matter in baking more than cooking I think.

No they arent and for the exact reason you mentioned. A good recipe is just a set of ideas put together. If you know what flavors you like when which flavors compliment each other or contrast each other (i.e sweet and spicy or sweet and salty) you can look at a recipe and go ok I can do this and this and add this.... And make similar but different.

For example I love mushroom duxelle and I make bomb ass burgers, I love a good steak with mushrooms too. Now instead of making the standard mushroom and Swiss burger. I have a recipe that I make which is basically a mushroom duxelle burger. What's different from my recipe is it's not just topping mushrooms or a dumbells on top of a burger patty, and I'm not mixing up mushrooms in beef and basically making a meatloaf patty.

You can't really teach creativity and creativity is more than just an idea. To combine the flavor of mushroom duxelle and a burger and not just have a mushroom topped or dumbells topped burger or basically a meatloaf sandwich and actually have a specialty burger requires creativity as well as like you said an understanding of ingredients, cooking methods etc.

People that follow recipes to a t, aren't really doing themselves justice unless it's the way they like it but there's nothing wrong with following a recipe and adding or subtracting.

Especially when you don't know what you're dealing with. I eat lots of goat meat and lamb but I'm full blooded American. Other than a lamb chop and mint jelly an American chef / eat seller can't really tell me what to do with goat or lamb but with recipe books I can see popular ways it's prepared and make dishes that aren't even in the book.

You're right tho in baking you generally have to stay close to the word / instructions but cooking there plenty of room to improvise.

 

[Primetime21]

this thread is the quintessential coli

 

[SeveroDrgnfli]

No they arent and for the exact reason you mentioned. A good recipe is just a set of ideas put together. If you know what flavors you like when which flavors compliment each other or contrast each other (i.e sweet and spicy or sweet and salty) you can look at a recipe and go ok I can do this and this and add this.... And make similar but different.

For example I love mushroom duxelle and I make bomb ass burgers, I love a good steak with mushrooms too. Now instead of making the standard mushroom and Swiss burger. I have a recipe that I make which is basically a mushroom duxelle burger. What's different from my recipe is it's not just topping mushrooms or a dumbells on top of a burger patty, and I'm not mixing up mushrooms in beef and basically making a meatloaf patty.

You can't really teach creativity and creativity is more than just an idea. To combine the flavor of mushroom duxelle and a burger and not just have a mushroom topped or dumbells topped burger or basically a meatloaf sandwich and actually have a specialty burger requires creativity as well as like you said an understanding of ingredients, cooking methods etc.

People that follow recipes to a t, aren't really doing themselves justice unless it's the way they like it but there's nothing wrong with following a recipe and adding or subtracting.

Especially when you don't know what you're dealing with. I eat lots of goat meat and lamb but I'm full blooded American. Other than a lamb chop and mint jelly an American chef / eat seller can't really tell me what to do with goat or lamb but with recipe books I can see popular ways it's prepared and make dishes that aren't even in the book.

You're right tho in baking you generally have to stay close to the word / instructions but cooking there plenty of room to improvise.

My friend I've posted on the coli/sohh for like seven years. I've never had anyone disagree with me and respectfully support their argument. LOL you actually changed my opinion on recipe books with your supporting argument. I was being close minded and not considering many people cook because they love food they aren't professionals. I work in the industry and when we see a dish we like we kind of figure out the recipe from examining it. I hadn't considered how someone who isn't around food all the time would figure out a dish. TBH, most food people pay for is all the same shyt. So of course we dont use recipe books because we make the same shyt hundreds of fukking times. LOL. I can't believe i didn't think of that.