Just a few hours ago, foul-mouthed YouTube cooking personality Auntie Fee unleashed a 7-minute lashing directed at both Thug Kitchen and the general double standard she believes exists with their cooking styles.

"It's gonna ride, and it's gonna ride free cause a white person wrote it." -- Auntie Fee

Thug Kitchen, as you might remember, began nearly two years ago as an anonymous vegan cooking initiative that used cuss-filled slang in their recipes to lessen the blow of corny-ness associated with vegan and healthy foods.

Their journey is commendable, but when the anonymity of their project ended on their inevitable book tour, the shock that the authors were white caused an uproar. Seriously. They had to cancel Bay Area readings due to protests.

Then there's Auntie Fee, who rumbled onto the scene much later, her YouTube channel only dating back to July 29 of 2014. The core of their products couldn't be further apart, Thug Kitchen pushing vegan and healthy, while Auntie Fee cooking up everything else. The only similarity between the two is that they're vulgar and use the same vernacular someone who "fucks with that" would use.

Fee also seems to be unaware of the hate Thug Kitchen received before their white-unveil and particularly after.

VICE even wrote an entire piece on the duo:

'Thug Kitchen' Is the Latest Iteration of Digital Blackface -- VICE

Auntie Fee has a lane of her own, though.

Her latest video blog is not to fall on deaf ears. There is still a poignant discussion to be had about double standards and hate toward the new wave of vulgarity in the kitchen (see TheVulgarChef, he burns bridges like a career and makes Auntie Fee and ThugKitchen look like extra-soft blankets).

This hate need not be polarizing to the creators, though. The attractiveness of these new alternative chefs shows us that there is plenty of room in the online kitchen for a host of new-age creators, and that the traditional cooking show is becoming passe and starting to show its age.

Auntie Fee and Thug Kitchen's beef is not with each other, it's with the lames who are still clinging on to the old-hat kitchen content that came before them.