Youtube is the ideal platform for much of food media. So much of it is a visual exercise and perhaps that’s why so many variations thrive here. I’ll walk you through a few of my favorites, mostly recipe channels, for your consideration. These can be more engaging and shorter than content I’ve found through podcasts, quick to digest and easy to work off of if you want to find a new recipe.
Sorted Food Some years ago, a group of younger British boys made an appearance on Jamie Oliver’s ‘Foodtube’ channel. Barry, Ben, Jamie (other Jaime), and Mike. I liked them instantly. They had an infectious sense of humor. I made the choice to subscribe after this guest appearance, and I have been a regular viewer ever since. They run a channel with two chefs and a group of ‘normals, all old friends. Ben is their primary chef, usually the one doing the recipe demos for the channel. He gets a lot of teasing for being a bit of a nerdy chef, but I’m into it. They run a number of regular segments such as food battles where they each make a recipe based around a single theme, and one is crowned a winner. These are my favorites, but they do so much more. They explore the food scene of London, release their own cookbooks, and review kitchen gadgets. Binging with Babish Babish is one of the more popular food channels on youtube, best known for recreating recipes for foods from movies and TV shows. He also has a ‘basics’ series to help viewers develop their skills in the kitchen. He employs voice over which I think is fine for his style, but it took me awhile to get used to. Most food channels film like they’re a cooking show, but he films from the neck down, removing the ‘personable’ element to focus on the food. His format is original and interesting. If you want to learn how to make cannolis, he just made them as a tribute to the Godfather. First We Feast Another one I frequently watch, First We Feast is hosted by Sean Evans. This is home of the famous ‘Hot Ones’ show, an interview series done over progressively hotter wings. They do a lot more than eat wings and interview celebrities. Sean Evans often goes on explorations of food in New York with a whole slew of guests. It is the delicious, dirty junk food of food media, and I love it. Honorable Mentions
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I know what you’re thinking. Podcasts? About food? Yes, they exist, and yes, they are good and useful. The benefit of this platform in food media is that it’s a good way to discuss the frills. The scientific bits of food no one wants to talk about in a recipe. The social issues surrounding sustainability of seafood. Interviews with juggernaut food personalities and other professionals in the job.
They’re a good time waster if you’re looking to absorb more information about the whole ‘food scene’. There are few that I listen to that focus on only one part of this big world. I tend to turn them on when I’m cooking dinner. Here are two I can recommend to you so far. Bon Appetit Foodcast This has quickly become a staple among my podcast subscriptions. It comes from the magazine juggernaut of the same name, and I will say this for them: they are doing a great job embracing nontraditional media. They update every Wednesday, and I listen on spotify. You can find them on a variety of podcast platforms. Expect varied content. Recipe discussions, interviews, all kinds of things. The foodcast is hosted by their Editor-In-Cheif Adam Rapoport. He’s a fantastic personality with a penchant for hosting a variety of guests. He clearly researches the topics they discuss in order to ask the good questions. On their June 6th edition, they were discussion our cookbook of the month, Six Seasons. What a coincidence! It appears to be well received in the community, so I’m glad I picked it up. This episode, of course, was focusing on vegetables. Sporkful Sporkful recently won the James Beard Award for Best Food Podcast, and after binge listening through a few episodes, I can tell you it was well deserved. Dan Pashman is a wonderful host, and he gets guests such as Nigella Lawson. This show updates on Monday, and the topics are great fun. Their last episode I listened to had a segment about supermarket etiquette. I had a good laugh. They keep things both informative and entertaining. This can sometimes be a challenge for podcasts, but not for Dan Pashman. I listen to them on spotify as well. It’s my preferred platform for all podcasts. On the far corner of the Riverwalk Farmer’s Market lay a simple, single table stall. Across it are several boxes of mushrooms. Portabellas, criminis, shitakes. It is easy to walk past. You could, after all, get those things at the grocery store. But why? Why not just get them from a local seller.
Davidson Exotic Mushrooms are priced competitively with the same varieties as I could get them in the grocery store. What’s more is that they are a cornerstone of my weeknight meals, and now I know that I can get them at a local seller. This is the kind of service that I am unused to seeing at a farmer’s market. I’ve never been able to get mushrooms at a farmer’s market. He even has a card available with his number so you can ask him to hold onto a certain amount of mushrooms if you can’t make it early. I love this guy. He makes my mushroom stroganoff that much better. Hey Ya'll. It's been a few weeks. Here's what's going down. Lightbox Challenge = Complete I met my goal of posting for the whole month of May. So here we are, almost two months into regular posting, and I will be purchasing a lightbox for myself. I love this whole thing I've committed to in the last few weeks. It keeps me motivated, and this feels like the culmination of everything I've done my whole life. Weird how a website can light up your life so much, right? Here's hoping that lightbox makes for some better photos. Support Shout out to my mama-in-law for being one of the first Ko-fi supporters. Every scent is going toward what I do here. Anything submitted to Ko-fi will go toward gear or books to help me keep eating normal. But there are other ways to support without cash donations. Like us on facebook, share a post, leave a comment, tweet me out. Encouragement and sharing of what I do is so valuable. Even your visits to the website making my little traffic ticker trend upward makes me feel good about what I'm doing. Domain I'm sure you noticed, but I bought the domain eating-normal.com! No more .weebly tag. This is a big step for me and an additional away for keeping to my goals. Moving forward, there will be a slow but continuing personalization, right down to logo design and code changes. I am very proud of what I am creating. Digital Food Series Food media has seen a tremendous growth in my lifetime. My love for cooking grew from a near religious viewing of the Food Network channel, so strong that when I got my wisdom teeth taken out I did nothing but watch it. My aunt was annoyed me. She just wanted to take care of me when I was away from home and in pain, and I filled her house with the sound of Guy Fieri talking about flavortown. But Food Network has helped spawn a sprawling digital landscape of food blogs, dedicated youtube channels, and podcasts. It can be hard to navigate, and I am here to help. I've compiled a list of my favorite food medias to consume just for you. I plan on having this done before the end of the month, but depending on other posts it may run into July. I want to share my recent discoveries with you. I've been learning so much from the food scene online. Cookbook of the Month You may have noticed I haven't posted weekly discussion of my cookbook of the Month, Six Seasons. I'm going to do things a little different this week and do a long form review toward the end of the month after cumulatively working through the book. The more I work on this blog, the more the content evolves and changes. It's leaving me less room to do 'weekly' recipes out of the cookbook and discuss them as they come. A once a month post seems like a more me-friendly and reader friendly experience. Another legend of Rehoboth Beach was put in the books this weekend. I finally had the pleasure of visiting Chesapeake and Maine, sister restaurant to Dogfish Head’s brew pub right next store. I salivated at the thought of this place for months, but for one reason or another, I never made it in until my in-laws visited the first weekend of June.
Like its sister restaurant, it's beautiful on the inside. Lots of lovely wooden decor with nautical themes to match the concept of the restaurant, which I love. Everything comes from the bay or from Mane. Every last oyster and crab can be traced back to the source. This is something I value a lot in food, knowing that what I eat is going back into the community. Their oyster raw bar tells you the origin of each variety. They even have this cute board nearby with the name of the oyster hanging from a wooden pallet in the shape of heir origins. I did not partake on this date, but I look forward to it in the future. I did try a crab cake sandwich, however. The good thing about crab cakes in the region is that they are more crab than cake. They put it on this amazing bun with tartar sauce. My god, was it delicious. The cake itself was nice and moist, served with fries dusted with Old Bay. It was a perfect match that felt like it truly belonged to the region. Given this is the restaurant of a brewery/distillery, the drink selection is just fantastic. They focus on cocktails rather than brews at this location, so it’s the best place to try their distilled spirits that are often hard to find in stores. If you’re looking for a wider beer selection, cross the complex to the brew pub not far away. Still, I recommend you check it out. They were a James Beard Award semi-finalist for their bar program. This is a rare distinction anywhere you go, not just on Rehoboth Beach. Their hours and menu are available on the Dogfish Head Brewery website. Take a look and plan your trip today! |
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