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Jamie Oliver's War on Nuggets (preview) (Patreon)

Published:
2021-10-29 00:12:10
Imported:
2022-01

Content

Tell a story.

This is a bit of a lighter video while I work on the NFT video which will probably take me until the end of the year, which I guess is, yes, confirmation that I am working on that and not just angrily tweeting. I actually started working on it originally back in May, but the situation was evolving too rapidly for me to keep up and it was, frankly, making me angrier every day.

If at all possible I would like to get at least one other video out between those, since the NFT stuff involves a lot of wait-and-see where I just check up on things every week or so, but I'm awful at making promises.

Also maybe I'm in a sappy mood, but I'm really grateful to all of you. I know I'm not the most communicative or prolific creator, but it means a lot to me that I've been able to tackle more involved projects, hire other creatives, and indulge in ludicrous ideas like spending multiple weeks hand-rotoscoping a single minute of footage.

Let me know if you catch any errors, factual or technical, or if, IDK, you just hate it. (Please don't hate it).

Files

Jamie Oliver's War on Nuggets

Clickbait Title: Written and performed by Dan Olson Crowdfunding: https://www.patreon.com/foldablehuman Twitter: https://twitter.com/FoldableHuman

Comments

Anonymous

Folding Ideas is my favorite YouTube channel, hands down. The reason I like it so much is because you take the time to do interesting things and experiment in ways that wouldn’t be possible if you posted every week. Whether you post once a month or once a year, I’ve consistently been a happy Patreon/ former drip contributor no matter what! :D

Basu Gasu Bakuhatsu Bakumatsu

Do not hate it, enjoyed watching and you made a good point. If you’re asking for critique (and it’s a minor one, more a suggestion?) I’d say you could add a few more sentences about how classical chefs are specifically taught several ways to use those “dirty” parts of the chicken to make chicken stock/soups/etc. That’s a big part of becoming a professional chef; learning how to optimize the food bought by the restaurant to waste as little as possible. Multiple other TV personally chefs like Anthony Bourdaine have gone into detail about it. Jaime should know that. Jaime *probably does* know that, but he’s still shilling a message of “processed food bad” because of classism.

Anonymous

"a popular phrase about the making of sausage" what is this phrase? (also this feels like a soft sequel to your "cooking food on the internet" video—good stuff!)

Anonymous

I will never stop making these dirty dirty nuggets. Unrelated, but I always confuse Jamie and John Oliver in my head, and now I'd love to see Johns take on dirty nuggets

Anonymous

Folding Ideas, Contrapoints and Some More News are basically the three things keeping me on YouTube - and you make it completely awesome. I've rewatched the Shades and Suicide Squad videos that many times. Informative, but also... Entertaining and really fills me with warmth? Not sure the word for that feeling. Don't put too much on your shoulders. The stuff you produce is really great. I really personally appreciate having your voice and views as part of the landscape of media I consume. Also mentioned fondly on the podcast It Could Happen Here by Garrison as well! I think the Canadian Facism episodes, so not light listening, but rightfully spoke you up!

Anonymous

Related to school lunches, Dan Giusti and his company Brigaid are fascinating as someone who has all the training of Jamie Oliver (or any other celebrity chef) trying to go in and fix institutional food within the restrictions that exist.

Allan

I don't really know anything about Jamie Oliver beyond being a celebrity chef and he comes off as kind of pretentious to me. So this was something out of left field for me, which is always fun. I enjoyed the video, and I was scratching my head at the claim that you could make chicken nuggets or whatever cheaper than store bought. Cheap stuff is produced cheaply, and I would think that it would be produced as cheaply as possible, which is almost certainly cheaper than I can do in my own kitchen.

Basu Gasu Bakuhatsu Bakumatsu
>>70712452

Thinking about my critique; it might add a lot more work for you to track down actual facts and data about professional restauranteur training or testimonies from Bourdaine or Gordon Ramsey or whatnot. Your videos stand out because you actually site and back up your arguments, and all I’ve suggested is hearsay without having to dig into a whole new side tract of research. Maybe not worth the extra hours of work?

Allan
>>70712541

"Learning/seeing how the sausage gets made" - referring to learning how complex, mostly hidden, processes actually work (eg how laws and such actually physically happen, including the non-official stuff)

Anonymous

Really really enjoyed this one! I do have a few Jamie Oliver cookbooks, one of which is a book of recipes that only use 5 ingredients each. I got it as a gift because I'm a student who works part time and can't afford a lot of nice stuff for big meals, but he has a whole section at the beginning of the book about how since each recipe uses so few ingredients you should absolutely buy the best quality of each ingredient. It betrays to me that this isn't a book for poor people trying to make good meals on the cheap, but for wealthier foodies who follow his belief that less ingredients = healthy.

Anonymous

Great video. I always love a frank conversation about the connections between food, class, and politics. One point I thought you could mention but is maybe too tangential: In the clip where Oliver is cutting away the "good" parts of the chicken, he mentions that the wings are good and "expensive." However, any Buffalonian worth their salt will tell you that the wings were considered scrap meat, just like the ribcage, up until around the 60's when hot wings started to become popular. So just another example of how the distinction between clean and dirty parts of the bird is arbitrary and shifts with the cultural tide.

Alistair Struck

No worries Dan. Folding Ideas is a gem of real critical substance in a haze of mediocre media analysis. Thanks for doing what you do.

Anonymous

Great video! I like how it goes to the inherent politics of food you talked about in your cooking for fun and profit video. I always enjoy your work! Thank you!

Anonymous

Think there's a good connection to be made between Oliver's approach to this stuff and the late-period-Blair-Labour pathology around 'benefits cheats' and 'asylum cheats'

Anonymous

The fact that you would create a video about Jamie Oliver and chicken nuggets while working on a video about non-fungible tokens which is itself the follow-up to a video about Ralph Bakshi's Lord of the Rings is why I love being a patron.

Anonymous

What Heller novel was that?

Oliver 'Kannik' Bollmann

Very well presented. Beyond the potential classism, many of Jamie Oliver's arguments seem to be reductive, in that there may be a few grams of "truth" to them in an "all things being equal" kind of way, but so many things are both not equal and they stop being valuable when pushed blindly to such extremes. Which is, in of itself, a good cautionary tale to be mindful about our own (often strongly held) views/arguments. :)

Anonymous

This is a great video with a lot of great points. One thing that you just mention briefly that I think deserves at least a little more attention is the idea of "obesity," which is built on a very similar dynamic as the health concepts you discuss and is also tied in with class and race in important ways. The public health community has glommed onto BMI and "obesity" as a measure of health not really because it's accurate and effective, but because it's simpler to identify, track, and pathologize than the more complicated factors, and it allows us to scapegoat fat people for not having the willpower to be healthier (read: thinner) instead of dealing with the larger structural issues that prevent people from accessing the health resources they need. In reality, the correlation between body size and health is fairly loose, the causal relationship isn't well understood, and there is no reliable method for turning fat people into thin people. Furthermore, when "the obesity epidemic" came onto the scene, fat people were already a demonized and marginalized group, which itself was largely the result of race science pathologizing black bodies. Since I know this was supposed to be a lower effort video, I don't want to make you do a bunch more work, but I highly recommend at least checking out the HuffPost article "Everything You Know About Obesity Is Wrong" ( https://highline.huffingtonpost.com/articles/en/everything-you-know-about-obesity-is-wrong/ ) and the episodes of the podcast Maintenance Phase titled "The Body Mass Index" and "The Obesity Epidemic," and adding at least a sentence or two to the video about how scaremongering about fatness factors in to the whole ordeal. If you've got more time, here's some additional recommended reading: -What We Don't Talk About When We Talk About Fat by Aubrey Gordon -What's Wrong With Fat? by Abigail Saguy -The Obesity Epidemic: Science, Morality and Ideology by Michael Gard and Jan Wright -Fearing the Black Body: The Racial Origins of Fat Phobia by Sabrina Strings -Belly of the Beast: The Politics of Anti-Fatness as Anti-Blackness by Da'Shaun Harrison

Anonymous

I don't know about everyone else, but I've always been ok with the pace you produce videos at, and I'd rather have the ones you made than a few more if it meant sacrificing their quality. In an unrelated note, I just can't even be mad at the NFT devs that take the money and run. That whole "community", such as it is, is filled with people that just absolutely deserve what they're getting.

Jamin Shih

I love anything about food, class, and social standards so this is a joy to watch. On an unrelated note, I got extremely excited hearing you say "ideological" because my friends have been making fun of my pronunciation of the word for ages and I was starting to think I was the only one whose instinct is "id - eological."

Anonymous

Isn't the profit motive it's own ideological (albeit amoral) aversion to waste? The shortcoming is the metric used to assign things value (and thereby rank the options of what is more or less wasteful).

Anonymous
>>70719091

I meant to mention earlier: The "food deserts" you allude to but don't directly mention aren't really a thing. Convenience stores that don't carry fresh fruit and veggies aren't in some plot to deny nearby residents of apples or whatever, they just don't have a lot of demand for produce. If people wanted to buy vegetables at the gas station, the gas station would start carrying broccoli because gas station owners like money.

alexis

haven’t watched it yet, patreon didn’t notify me and I only saw it now by fluke and now I need to go to BED, goddamn biological necessities like sleep (I mean I love sleep but like… it’s better at my leisure). will comment again once i’ve been able to watch but aside from the point of this post, it’s a delight to support you, especially getting previews and first drafts. your work is some of my favourite… across most mediums and genres honestly. you always strike a perfect balance of serious and funny depending on the piece and it’s excellent. also, i’ve never seen the book of henry and I probably never will, but I will never be over “plywood is only slightly thicker than the human skull” and I thank you for that

Anonymous

It's a good video. The comparison of techniques was quite interesting, watching you make nuggets versus you reading a book in front of the microwave. That being said, the bit about the price went past me a bit too fast and i didn't quite follow.

Anonymous

Great video! Jamie Oliver is so out of touch sometimes; I remember when he told us poors to use our stale bread to make bread and butter pudding. Poor people bread doesn't go stale, Jamie, it goes mouldy. I do think he had a point - a lot of British school dinners were not very nutritious, trained children to hate vegetables (boiled cabbage anyone?) and rely on sugar, salt and fat. Our children deserve better food than that, Oliver's right. He tried to make improvements, and good for him, but his success was limited by utterly failing to comprehend the reality of lives less privileged than his own. Wait, that's just the thesis of the video, isn't it? Eh, I'm leaving this up. Sorry if I'm, er, womansplaining.

Anonymous

For anyone thinking (like I did), "Well, he's kind of a privileged wanker, but he did actually improve school meals," there's some evidence that he improved the lot of middle-class children, but not the poorer children. According to a 2010 Guardian article: "the healthier school dinners introduced by the celebrity chef had not only significantly improved pupils' test results, but also cut the number of days they were off sick...but...the poorest pupils – those who are eligible for free school meals – did not seem to benefit. Instead it was mainly children from more middle class homes who saw their scores boosted after Oliver's junk food ban was implemented." The Guardian, 29th March 2010, "Jamie Oliver's school dinners shown to have improved academic results"

Gordon Stearns

As a vegan, I was kind of nervous at the title of this video, but I actually appreciated this a lot. I really think the left is, in general, not talking enough about the politics of food, and it was really refreshing to hear a lot of this said out loud. This is why I support you monetarily, this is excellent.

Anonymous

I feel like this ad Channel 4 ran in 2005 for one of Oliver's shows needs to be brought to your attention. cw: fatphobia https://www.youtube.com/watch?v=Z_6d3DmYyC0

Anonymous

The "who would still eat this" clip deeply fascinated me for a long time, and you putting it in the proper context made it even more bizarre. I didn't (and still mostly don't) understand the possible thought process that can give birth to that argument, but you made it a little less mysterious to me.

Anonymous

This hits the nail on the head regarding the stigma around fast food vs making your own meals. In post-grad, I was assigned to eat only what food stamps could buy and I could only purchase within a certain budget. I actually ate just as well, if not better, than when I didn't restrict my purchasing and ingredient choice. However, the biggest constraint was time. You have to spend time prepping, cooking, and cleaning every single meal. Many people who are on food stamps are probable eating more "dirty" food because they are working several jobs or have kids/relatives that require a large amount of attention. On top of that, many of them might not even have their own transportation, so going to the grocery store is not so easy - they may have to stock up on non-perishable food items for this reason instead of getting fresh ingredients.

Anonymous

I'll be excited to watch this when I can. But hey, it's a pleasure to support your work. Thanks for what you do, and how you do it.

Anonymous

“while I work on the NFT video…” OMG yessssss. I have been avidly following your Twitter thread. There’s just… so much badness.

Anonymous

Wonderful stuff as usual, Dan. I do love that you’re like “I’m gonna tackle lighter material” and the “lighter material” is classism and poverty and our unending food crisis, haha. Absolutely cannot wait for your NFT video. Oh man.

Anonymous

Also, this chicken nuggies video is great :)

Anonymous

An unexpected piece! Well said, bravo! Couldn’t agree more….

Anonymous

I watched this video last night, and at some point I started thinking about the chicken strips we have in the freezer. So this video has influenced tonight’s dinner.

Anonymous

Join the conversation… Great video! I absolutely loved it! I always like it when you talk about things that aren't completely foreign to me, like this video, but I must admit that I probably enjoy it even more to watch your videos on topics I have no clue about. So I'm extra looking forward to the NFT one. :) One small thing I noticed: Between 3:34 and 3:35 the chicken nugget boxes skip from one place to another, and my OCD finds that really irritating. (You also switch position of course, but that doesn't bother me as much.) After comparing the two shots, I can see that also the little box in front of the bottle on the left and the towel slightly change position, but in a quick viewing I only really noticed the chicken nugget boxes jumping around …

Anonymous
>>70752646

I just noticed that you already uploaded the video and changed that cut. I feel extremely validated now. 🥰

Mire

I really enjoyed the tendies video! I'm also quite excited about a video exploring NFTs. As a software dev, I've seen so much excitement about the blockchain, both from other devs and from business people. But every implementation I've seen felt like a pump-and-dump scam, including NFTs and Bitcoin. Honestly at this point it feels like blockchain's only real "value" is in circumventing economic regulations. I hope you touch on some of the larger problems with blockchain, though maybe that's too broad/technical for an NFT-specific video. Either way really looking forward to it!

Anonymous

I've had a grudge against Jaime Oliver ever since my mom sent me a recipe of his that was supposed to be "so quick and easy" but turned out to require tools I didn't have and ended up taking over 2 hours to make (3 if you include the time my partner spent trying to buy the tool.) So I found this quite satisfying.

Anonymous

Brilliant video! I have this argument with relatives all the time frankly. I take a whole-beast, nose to tail approach to cooking because I find it to be far less wasteful and more economical. The time investment of making chicken/pork/beef stock with a pressure cooker and various vegetable scraps is effectively nothing, and it reduces the amount of waste I create in addition to saving me from having to buy (garbage quality, mostly salt, non-transparently sourced) industrially made broth/stock. If you're feeling fancy and have access to compost but are reticent to compost meat scraps, you can layer your stock with the vegetables first, strain, then the add the meat. Pressure cooked (or even just stovetop boiled) vegetables break down in your compost bin rapidly. Ridiculously easy, especially when you consider we all have access to remarkably efficient freezing technologies. I was a broke vegetarian for a decade before I started working for a (small, sustainable, organic, pasture raised, ethical) meat farm and started cooking with viscera. My family mocked me for being a vegetarian, now they mock me for cooking like my great-grandparents.

Anonymous

Been a fan of your channel for years now. I didn't hate it (loved it) and I did feel validated. I've been arguing for framing the conversations around food through class for a while as well. I'm grateful for everything you've made over the years and this was no exception. I love that the channel has enabled you to create the things that You want as well as to hire others. As for being communicative- your style and pace of communication is good as is or however works for you. You don't have to be anybody else, we're here because you're you. Whatever anyone's idea of you is- your well being is worth much more. Apologies for the ramble Thank you for everything Dan, I hope you have a really good day.

Anonymous

Unexpectedly interesting vidéo. Communicative or not, light or 1h-long, your videos are always a treat when they come out.

Michael Chui
>>70714615

Just as an amazing point of difference? https://www.youtube.com/watch?v=yudP0MLpz0E ("How Yakitori Master Atsushi Kono Makes 13 Skewers Out of One Chicken — Prime Time")

Dongs.exe

Thank you. Quite simply, thank you.