so you say

also nice flannel shirt, steven allan called...he said you suck

Kkkkkkkk

Animal ele está falando com um público no exterior 😂😂😂

É muito pequeno pensar dessa maneira amigo. Deixando o português de lado, ele mostra superioridade e auto confiança de um representante do nosso país, cada broken English, mostra que a pessoa fala mais de uma língua. Por acaso você sabia que ele também fala francês e italiano? Vamos tirar esses preconceitos das nossas costas.

His English is good to my ears. I don’t know about other Americans, but I grew up hearing people speak English as a second language every single day of my life.

He is actually not struggling on anything, if you check him speaking Portuguese, he actually speaks almost the same way. These pauses he does while speaking is part of the way he speaks.

Falar uma outra língua é diferente do que só comunicar-se. Comunicar-se é o bastante para atividades de lazer, turismo... Ensinar, palestrar, educar, tudo isso pede mais do que o básico. Talvez seja hora de pararmos de aceitar o medíocre, nosso e do outro, e contentar-se com mais e não menos. Como disse o americano aqui nos comentários: "não fere meus ouvidos." Acredito. Até porque o Inglês coloquial na América e Inglaterra está muito próximo do Português coloquial no Brasil, vocabular e gramaticalmente: ambos cada vez piores e cada vez mais "aceitos."

@@Nunojk2 I can relate to your comment, but I am sorry I disagree. It is not just an opinion on rhythm.

Vc escrevendo ipocrita não tá valorizando o nosso idioma, seria hipócrita 👍

@@ecdd22 , Obrigado pela dica. 👍

luke boss vacuum seal container for foie gras

No room for microwave snobbery!

+big l I don't think it's shit, it's a tool. You can use it to melt velveeta for a monstrous dinner, or make brioche in a paper cup using a whipping siphon. It is simply a tool...an accurate and really cool appliance that is vilified . There is a distinction between a good use and a poor use. Wylie Dufresne has forgotten (prolly not actually) more about classical cooking than most of us, and his kitchen was anything but lazy...don't be reactionary. (Also I have nothing particular against velveeta just making an illustration)

You’re a moron. Equipment is as good as what you use it for.

Modernist cuisine has more in common with factory produced food than anyone cares to admit. Xanthan gum, Agar, and the like are ingredients you find in shitty Ice Cream for example. Maybe they'll start adding polysorbate-80 soon so a hollandaise emulsifies better? I'm not against all things modern, but nothing is more beautiful than a protein, some fat, a fry pan and some heat. It's also far more accessible to the common person.

I disagree with literally everything you said. Why are you so scared of hydrocolloids? You're looking at budget ice cream confused while the rest of us are eating dippin dots. I love a good steak as much as the next guy, but until you can make pho in your fry pan, we have nothing to discuss.

ScienceAndFood thank you! What a wonderful lecture w great educators and explorations!