Favorite YouTube chef? - Actually talented chefs whose recipes you enjoy eating/cooking yourself

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brahmarakshasasolempi said:

Yeah it's pretty sad. His grandkids, the guys that were helping him in the video anyway, have kept the channel going doing the same thing
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Why the fuck is that video age restricted?! I don't watch Indian Grandpa guy (RIP) but I know of the channel and everything I heard was in the wholesome/comfy area.

As for me:
Steve1989 (if that counts...)
Babish's two main video series, it is also what pushed me in to cooking seriously when I was laid off due to COVID. His Baked Mac and Cheese recipe has been a big hit when ever I make it.
Kay and Jack ironicly
Should I series (although its hit or miss and for being a professional cook or chef he seems to fuck up the the ingredients quite a bit)
I will watch Cowboy Kent Rollins every now and then.
 
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stupidpieceofshit said:
Why the fuck is that video age restricted?! I don't watch Indian Grandpa guy (RIP) but I know of the channel and everything I heard was in the wholesome/comfy area.

As for me:
Steve1989 (if that counts...)
Babish's two main video series, it is also what pushed me in to cooking seriously when I was laid off due to COVID. His Baked Mac and Cheese recipe has been a big hit when ever I make it.
Kay and Jack ironicly
Should I series (although its hit or miss and for being a professional cook or chef he seems to fuck up the the ingredients quite a bit)
I will watch Cowboy Kent Rollins every now and then.
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That's the vid of his funeral. So I guess cause you see his corpse?

The actual cooking videos aren't restricted
 
I subbed to Fooood Whishes and Vahchef way back when but ,Cowboy Kent Rollins and Cooking With Dog are classics. Ballistic BBQ is pretty nice, id put up Araron and Claire and Future Neighbor for Korean food, but the couple dynamic can get in the way. Cooking With Alia is another good one for some good obscure Middle Eastern dishes.
 
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Just remembered Surfin Sapo! The amateurish nature of the videos has grown on me

 
ClipBitch said:
Chef John from Foodwishes.com is the only one that matters.
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How to pound your soyboy! Thats right - Todays episode is a little different since its not really a cooking video, but more an instructional video. And since I know all of you in the comments are already saying "Wait a minute Chef John, isn't assraping Raguesa kind of gay?" Well maybe it is! But its also a lot of fun to completely emasculate a faggot like Raguesa, so stop getting hung up on the details!

So with that, lets go ahead and get started by lubing up our soyboys asshole with some Oil! I use regular Olive Oil; You could use Extra virgin, that is totally up to you - You are after all, the J.K Rowling of Anal Pounding!

But I am officially gonna recommend something cheap since we aren't really concerned with flavor as much as texture. Nothing ruins an assrape as much as your cock getting stuck because of unwanted friction! Regardless of what oil you choose, you want to be liberal with the amount, so really try and drench that hole.

Of course, if you are looking to spice up your pounding, nothing hits the spot like a hit of Cayenne pepper to really stimulate your glans as you penetrate your soyboy. And yes, I admit I'm cheating a bit here since this part is totally optional, but hey - It wouldn't feel right to leave the Cayenne out. So just put some on your fingers, show it right up the hole and really smear it out. There will be some resistance at first - Don't freak out - That is totally normal; Its actually kind of fun!

And thatsss it, you are done prepping your hole! And ready to be enjoyed in oh so many ways. Some people like to let the hole simmer to let the cayenne work its way in, other recommend chilling it in the fridge overnight - Me, I'm a traditional assrapist, so I just go for it when its fresh. But anyway, thats it - What I'm calling Soyboy pounder is officially done. And please, don't cheat yourself out of this by substituting your soyboy with a woman - Fun as that might be - but do try to find a real faggot to desecrate. Trust me, the feeling of dominating a Soyboy is out of this world. And stop worrying about looking like a homosexual! Just remember to say "No Homo" and you are off scot-free! But anyway, Soyboy or otherwise, I really hope you do give this a try soon! So head over to foodwishes dot com for all the ingredient amounts and more info as usual.

And as alllllwayyyyys, EeeeeenjoooOOOOyyyY!
 
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Begemot said:
How to pound your soyboy! Thats right - Todays episode is a little different since its not really a cooking video, but more an instructional video. And since I know all of you in the comments are already saying "Wait a minute Chef John, isn't assraping Raguesa kind of gay?" Well maybe it is! But its also a lot of fun to completely emasculate a faggot like Raguesa, so stop getting hung up on the details!

So with that, lets go ahead and get started by lubing up our soyboys asshole with some Oil! I use regular Olive Oil; You could use Extra virgin, that is totally up to you - You are after all, the J.K Rowling of Anal Pounding!

But I am officially gonna recommend something cheap since we aren't really concerned with flavor as much as texture. Nothing ruins an assrape as much as your cock getting stuck because of unwanted friction! Regardless of what oil you choose, you want to be liberal with the amount, so really try and drench that hole.

Of course, if you are looking to spice up your pounding, nothing hits the spot like a hit of Cayenne pepper to really stimulate your glans as you penetrate your soyboy. And yes, I admit I'm cheating a bit here since this part is totally optional, but hey - It wouldn't feel right to leave the Cayenne out. So just put some on your fingers, show it right up the hole and really smear it out. There will be some resistance at first - Don't freak out - That is totally normal; Its actually kind of fun!

And thatsss it, you are done prepping your hole! And ready to be enjoyed in oh so many ways. Some people like to let the hole simmer to let the cayenne work its way in, other recommend chilling it in the fridge overnight - Me, I'm a traditional assrapist, so I just go for it when its fresh. But anyway, thats it - What I'm calling Soyboy pounder is officially done. And please, don't cheat yourself out of this by substituting your soyboy with a woman - Fun as that might be - but do try to find a real faggot to desecrate. Trust me, the feeling of dominating a Soyboy is out of this world. And stop worrying about looking like a homosexual! Just remember to say "No Homo" and you are off scot-free! But anyway, Soyboy or otherwise, I really hope you do give this a try soon! So head over to foodwishes dot com for all the ingredient amounts and more info as usual.

And as alllllwayyyyys, EeeeeenjoooOOOOyyyY!
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Faguesa btfo
 
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Haram Exercise said:
Faguesa btfo
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cayennebros always win!!!

*yeah, I that read that pasta in chef John's voice as well....
 
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Nobody has mentioned this chick yet i dont think. She does ancient recipes. I find her easier to watch and more amusing than the other history cooking guy. He can be annoying. She makes me smile tho.

 
In terms of hours watched, Masaokis is my all-time favorite. But I try not to make any of his food, so...

For "actual" cooking, it's John Townsend and Max Miller. They've been mentioned a couple times already, but for anyone who hasn't seen either of those channels, they're "history nerd" chefs. Townsend's channel focuses on early modern cooking from Europe and colonial North America, while Miller bounces all over the place, from Viking mead recipes to Aztec chocolate to Babylonian stew.



Another channel I love is the English butcher, Scott Rea. Many of his videos focus on butchery, but he's got plenty of meat recipes too. Might seem odd at first - sitting through a 40-minute video on butchering a pig? - but he's surprisingly relaxing, like the Bob Ross of cutting up pigeons and farm animals.

Here's a butchery video, and a video about faggots. Normally I hate faggots, but these faggots are pretty good.


 
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Solid Snek said:
In terms of hours watched, Masaokis is my all-time favorite. But I try not to make any of his food, so...

For "actual" cooking, it's John Townsend and Max Miller. They've been mentioned a couple times already, but for anyone who hasn't seen either of those channels, they're "history nerd" chefs. Townsend's channel focuses on early modern cooking from Europe and colonial North America, while Miller bounces all over the place, from Viking mead recipes to Aztec chocolate to Babylonian stew.



Another channel I love is the English butcher, Scott Rea. Many of his videos focus on butchery, but he's got plenty of meat recipes too. Might seem odd at first - sitting through a 40-minute video on butchering a pig? - but he's surprisingly relaxing, like the Bob Ross of cutting up pigeons and farm animals.

Here's a butchery video, and a video about faggots. Normally I hate faggots, but these faggots are pretty good.


Click to expand...
Yeah, Scott Rea is pretty decent. He knows his stuff. Also:

>Adam "White wine'n and creampie dine'n'" Ragusea
>Adam "pizza bread and cuck shed" Ragusea
>Adam "hot plate and hotwife" Ragusea
>Adam "cum queef aperitif"" Ragusea
>Adam "gravy train" Ragusea
>Adam "Like brine? Your gf can't be fine " Ragusea
>Adam "why I prep the bull, NOT my wife" Ragusea
>Adam "this insult brought to you by SquareSpace" Ragusea
>Adam "soychad" Ragusea
>Adam "cooking for fun with my wife's son" Ragusea
>Adam "oh you want some?" Ragusea
>Adam "mad street credit on Reddit" Ragusea
>Adam "grateful gringo" Ragusea
>Adam "please clap my wife's toothgap" Ragusea
>Adam "age doughs and marry hoes" Ragusea
>Adam "fuckable" Ragusea
>Adam "lurking this thread" Ragusea

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