this post was submitted on 27 Aug 2025
112 points (100.0% liked)

Slop.

603 readers
280 users here now

For posting all the anonymous reactionary bullshit that you can't post anywhere else.

Rule 1: All posts must include links to the subject matter, and no identifying information should be redacted.

Rule 2: If your source is a reactionary website, please use archive.is instead of linking directly.

Rule 3: No sectarianism.

Rule 4: TERF/SWERFs Not Welcome

Rule 5: No bigotry of any kind, including ironic bigotry.

Rule 6: Do not post fellow hexbears.

Rule 7: Do not individually target other instances' admins or moderators.

Rule 8: Do not post public figures, these should be posted to c/El Chisme

founded 9 months ago
MODERATORS
top 50 comments
sorted by: hot top controversial new old
[–] Damarcusart@hexbear.net 58 points 2 days ago (6 children)

Oh, this whole thing is just a long, rambling ad for their "healthy" fast food that doesn't use "chemicals" (or not even fearmongering about chemicals, just "too many ingredients.") I notice they don't specify what food this is that they're complaining about, some random fast food burger? No shit it isn't healthy, but it isn't because it has preservatives or ingredients that stop it from splitting or falling apart while cooking or whatever, it's the massive amount of sugar and fat that makes it unhealthy.

It's just such a strange phenomenon to me, I don't think I've ever met anyone in real life who is scared of "seed oils" and thinks fucking beef tallow is somehow healthier, I'm guessing this is an exclusively American phenomenon, I can't imagine pure animal grease being marketed as a "health food" anywhere else on earth.

[–] Robert_Kennedy_Jr@hexbear.net 28 points 2 days ago* (last edited 2 days ago) (1 children)

I think a lot of it stems from the commodification of healthcare and an overall distrust of institutions. "They" just want you to get sick so that you can be given prescriptions etc. Which getting a general vibe of American capitalism isn't particularly sensationist, they can see that basically everything falls under the profit motive but aren't able to articulate why other than we're seen as disposable. This likely becomes more acute with age as people see friends/family abused and disregarded by health providers, and our monkey brains fall back on "Well there must be something I can do so this doesn't happen to me and I can't pronounce words with more than two syllables and things I don't understand scare me."

A lot of the organic fanaticism also comes out of the same vein, that most farmers are dousing everything with synthetic pesticides and are either ignorant or malicious with their use. Obviously if I can pronounce organic pesticides like boron or copper sulfate that means they're not bad for you and definitely don't bioaccumulate or cause brain and organ damage when ingested regularly (most people assume organic produce has no pesticides and that's why its more expensive).

[–] KuroXppi@hexbear.net 4 points 1 day ago

Well there must be something I can do so this doesn't happen to me and I can't pronounce words with more than two syllables and things I don't understand scare me."

Polysaccharide ooh scary too many syllables

Lead ahh good I know this word, safe to eat

[–] Posadas@hexbear.net 26 points 2 days ago (5 children)

This is also coming from someone that replaces olive oil in marinara sauce with beef tallow

https://xcancel.com/Tallow__/status/1959662476586291697

[–] PKMKII@hexbear.net 31 points 2 days ago (1 children)

This right here is bigotry against Italians.

[–] GalaxyBrain@hexbear.net 24 points 2 days ago (1 children)

That's not marinara sauce. I dont know what that is, but marinara ain't it

[–] uSSRI@hexbear.net 12 points 2 days ago

Looks like they used tomatillos lmao

[–] Damarcusart@hexbear.net 20 points 2 days ago

It looks like they used vomit, not tallow.

[–] LangleyDominos@hexbear.net 9 points 2 days ago* (last edited 2 days ago)

It absolutely does not use real San Marzanos. This person does what everyone else in the US does and that's buy the shitty knock-off tomatoes with the misleading logo. For some reason those are allowed to exist here, I suppose, because the Italians won't play ball on loosening their regulations for us or license their brand to US producers.

load more comments (1 replies)
[–] came_apart_at_Kmart@hexbear.net 13 points 2 days ago

it looks like a serving size is 46% sugar+fat by weight.

by comparison, i have a chocolate chip cookie recipe i describe as the pancreas killer, only to be used once or twice a year to throw down at a potluck, which is 33% sugar+fat by weight.

i would love to know what monstrosity this box is for. also, 60g serving size? but 10% of your upper intake limit of salt? what the hell frosting-covered breakfast sausage is this clown stuffing into his gob?

[–] pinguinu@lemmygrad.ml 9 points 2 days ago (1 children)

You'd love my father, he has a similar thought process that because it's homemade, it's healthier. Never mind that's it a cake with one and a half cups of sugar in it, or literally greasy red meat and bread or some other shit

He also is the type to ask a fruit seller if the fruit is good, so there's that.

[–] CarmineCatboy2@hexbear.net 10 points 2 days ago* (last edited 2 days ago)

People make some crazy extrapolations when it comes to food and I think it is all about how the information space is dominated by magical thinking. It is not eating too much sugar and fat, it is 'chemicals' that are poisoning you. Or maybe fiber is secretly bad for you. Or maybe its actually protein, so go on a sugar diet (latest fad). And so on. The way to success is always paved with one single and very special solution. This isn't an internet age thing either and, to be fair, we demonized fat until very recently. The food industry has been engendering this sort of thinking for a long time now.

The real value of homecooking is that you're empowered to make your own choices. You eat storebought food, they can add a lot of salt, sugar and oil to make up for, say, diminished appeal from worse ingredients. When you make your homemade pasta, you decide how much fat goes into your dish and when. I love making garlicky pasta frying the garlic in as little oil as I can just so I can add a good deal of olive oil after the fact.

[–] BelieveRevolt@hexbear.net 12 points 2 days ago (2 children)

Just remembered this old Snopes post https://www.snopes.com/fact-check/canola-oil/ so I guess the anti-seed oil crap has been around for a while.

[–] swelter_spark@reddthat.com 4 points 1 day ago

I heard the seed oil stuff, and when I looked it up, there were so many legitimate-looking sites saying it was unhealthy, I thought there was something to it.

Although, it didn't really change what I buy, since I was using olive or avocado oil for cooking, anyway.

load more comments (1 replies)
load more comments (1 replies)
[–] BeanisBrain@hexbear.net 52 points 2 days ago (5 children)
[–] gay_king_prince_charles@hexbear.net 31 points 2 days ago (1 children)

"is that ham processed? If it's processed I don't want it" Ma'am, that is an eleven pound whole slab of deli ham. It has no bones, fat, or connective tissue. It is an amalgamation of the meat of several pigs, emulsified, liquefied, strained, and ultimately inexorably joined in an unholy meat obelisk. God had no hand in the creation of this abhorrence. The fact that this ham monolith exists proves that God is either impotent to alter His universe or ignorant to the horrors taking place in his kingdom. This prism of pork is more than deli meat. It is a physical declaration of mankind's contempt for the natural order. It is hubris manifest. We also have a lower sodium variety if you would prefer that.

[–] BeanisBrain@hexbear.net 16 points 2 days ago (2 children)

I read this in Patton Oswalt's voice

load more comments (2 replies)
[–] Cat_Daddy@hexbear.net 36 points 2 days ago* (last edited 2 days ago) (1 children)

"Literally EVERYTHING IN THE UNIVERSE is made of chemicals!" *

(* as far as we know)

[–] axont@hexbear.net 19 points 2 days ago* (last edited 2 days ago) (1 children)

If we wanna be really pedantic, only things comprised of atoms are chemicals. So subatomic particles, antimatter, and hypothetical things like dark matter and tachyons aren't chemicals.

[–] Speaker@hexbear.net 13 points 2 days ago

I'm on the c food diet, I only eat things that move at relativistic speeds.

[–] Robert_Kennedy_Jr@hexbear.net 21 points 2 days ago

There's a metric fuck ton of type 2 vegans and it's exhausting.

[–] frogbellyratbone_@hexbear.net 10 points 2 days ago

i'm vegan #1

load more comments (1 replies)
[–] queermunist@lemmy.ml 44 points 2 days ago (2 children)

Soy lecithin powder is magic. It lets you blend oil and water in sauces.

Enjoy your sauces separating I guess.

[–] prole@hexbear.net 31 points 2 days ago (1 children)

Lots of options for emulsifiers. Mustard, garlic, and any fruit with pectin (apples, pears). Really a lot of seeds can work. Of course the extracted versions of these chemicals are much better for general cooking because they have no/little flavor compared to fucking garlic lmao

Anyone who gets upset about scary chemical names is just stuck in their lizard brain

[–] LeeeroooyJeeenkiiins@hexbear.net 30 points 2 days ago (1 children)

"I want less delicious garlic flavor" - me, absolutely never

[–] prole@hexbear.net 16 points 2 days ago (2 children)

I'm right there with you most of the time, but idk if I want it in something like chocolate pudding

[–] LeeeroooyJeeenkiiins@hexbear.net 14 points 2 days ago (3 children)

Based on how garlic and cinnamon worked in the lebanese green beans i did last week tbh garlic and chocolate could be interesting

[–] swelter_spark@reddthat.com 2 points 1 day ago

Garlic and cinnamon are two of my go-to seasonings for just about everything.

[–] Wertheimer@hexbear.net 9 points 2 days ago

Garlic vanilla ice cream is better than garlic chocolate ice cream, if my last trip to the Gilroy Garlic Festival is any guide.

load more comments (1 replies)
[–] D61@hexbear.net 9 points 2 days ago

Garlic salt and watermelon works. I'd try it once.

[–] himeneko@hexbear.net 18 points 2 days ago (1 children)
[–] queermunist@lemmy.ml 22 points 2 days ago* (last edited 2 days ago)

They're both very useful for making sauce but xanthan gum is more useful as a thickener, whereas soy lecithin powder is specifically an emulsifier.

But the MAHA cult can pry them from my cold, dead hands!

[–] egg1918@hexbear.net 24 points 2 days ago (4 children)

Oh this dude has been doing the rounds on Twitter this week, it's hilarious. He said his "restaurant" is failing and only pulling in like $150-200/day. He also asked for Bitcoin donations. Off the top of my head these are the relevant facts:

  • closes at 7pm

  • is a stall inside of a grocery store, next to the grocery store's cooked food section

  • in the same strip mall as a Wingstop, Raising Cane's, and a Popeye's

  • Twitter handle is @Tallow, the sign in the store is "Authentic Grilled Chicken" (everything is fried), and the website is permissables.com

  • makes teriyaki sauce without soy sauce or sugar

  • makes marina sauce with beef tallow instead of olive oil because they do not use seed oils (olive oil is not a seed oil)

  • $30,000 in debt

There's definitely more ridiculous decisions this guy made but this is what I remember. He deleted the original thread because it got millions of views and endless comments pointing out how ridiculous everything about this is.

[–] JamBandFan1996@lemmy.ml 4 points 2 days ago

What the fuck does this guy have against plant oil?

[–] RandallThymes@hexbear.net 7 points 2 days ago

I’m desperate to see the menu but I get a security warning when opening the site, I see olive oil get replaced a lot due to how expensive it is, never have I seen someone replace it with an even more expensive and ill fitting fat like tallow.

[–] comrade_pibb@hexbear.net 4 points 2 days ago (1 children)

makes teriyaki sauce without soy sauce or sugar

straight to jail

[–] CarmineCatboy2@hexbear.net 5 points 1 day ago (1 children)

no wait i need to know how he makes teriyaki

[–] swelter_spark@reddthat.com 4 points 1 day ago

That's what I'm saying.

[–] Damarcusart@hexbear.net 6 points 2 days ago (1 children)

I don't understand how this happens. This guy obviously had an idea, but no skill or ability to execute on it, and was able to secure a loan that he obviously wouldn't be paying back.

Why did no one at any point in this whole thing stop him before it got this bad? Or at least provide him with the resources he needed to actually learn how to run and grow his business properly.

Though I suppose "Why did no one at any point in this whole thing stop him before it got this bad?" Could be the motto of the US really.

[–] built_on_hope@hexbear.net 4 points 2 days ago (1 children)

Yeah like what idiot lent this guy the money?

[–] Damarcusart@hexbear.net 6 points 2 days ago

Probably someone who is charging him extremely high interest rates and knows he'll have to go back to working a regular job within 6 months.

[–] PKMKII@hexbear.net 33 points 2 days ago (1 children)

Why is the serving size censored?

[–] prole@hexbear.net 21 points 2 days ago

And only partially censored at that. Also what are the other black bars covering? Is this like how conservatives Randomly capitalize words that shouldn't be?

[–] JamBandFan1996@lemmy.ml 4 points 2 days ago

Seed oils, oh the horror

[–] Llituro@hexbear.net 27 points 2 days ago (2 children)

i think these are the kind of people that would proudly say that dihydrogen monoxide will kill you

[–] whogivesashit@lemmygrad.ml 13 points 2 days ago (3 children)

I mean everyone who has ever consumed dihydrogen monoxide has died so

load more comments (3 replies)
load more comments (1 replies)
[–] kristina@hexbear.net 11 points 2 days ago

High fructose corn syrup is awful

[–] Speaker@hexbear.net 13 points 2 days ago

Interesting they don't complain about the "sodium metabisulfite to preserve whiteness" 🤔

[–] MF_COOM@hexbear.net 20 points 2 days ago

First five non-water ingredients are almost entirely glucose

load more comments
view more: next ›