A Redditor from Florida expressed concern over the increasing prices of fresh, local seafood [873↑]. They noted that prices for native Florida fish like flounder and grouper have become incredibly high, rivaling prime beef prices, making it almost cheaper to eat seafood out despite the lower quality. According to them, foreign salmon and farm-raised options remain cheaper.
One user suggested buying directly from local fishermen to save money [733↑]. However, the original poster responded that many boats are now owned by wholesalers, making dockside purchases difficult [355↑].
Another user claimed that the reason seafood is less expensive in restaurants is often due to mislabeling of fish, with restaurants serving cheaper, imported fish like Basa instead of grouper or snapper [438↑]. A commenter pointed out that this practice is illegal and can result in significant fines if caught [295↑].
A Redditor questioned whether chefs on cooking TV shows simplify their techniques to appear less intimidating [272↑].
One user who is a baker, shared they were asked to slow down for a news article and to fake using a bain-marie instead of a microwave [535↑]. Another user chimed in saying that a pastry chef they knew also used microwaves to melt chocolate [110↑].
Some Redditors believe chefs distinguish between home cooking and restaurant cooking, simplifying recipes for home cooks [116↑].
A private chef added that when clients film them, the focus is on quick shots of mise en place and a brief montage of the cooking process [107↑].
A Redditor inquired about the significance of "Joy of Cooking" [127↑] as a cookbook and whether there are comparable alternatives. They found a copy while thrifting and were curious if it’s a must-have in every kitchen.
Several users responded with their favorite cookbooks. One user suggested "Mastering the Art of French Cooking" and "Moosewood Cookbook" [129↑]. Someone else recommended "How to Cook Everything" by Mark Bittman and the "Better Homes and Gardens Cookbooks" [112↑]. Other user suggested "The Food Lab" by Alt Kenji Lopez [167↑].
Another user suggested that "Joy of Cooking" is an important standard. Additionally, they suggested "Salt Fat Acid Heat" by Samin Nosrat for a fun and modern take, and "On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee for more serious cooks [92↑].