Comments by "Gaza is not Amalek" (@Ass_of_Amalek) on "Adam Ragusea" channel.

  1.  @aragusea  what's your source for there being added red clay on the beans? I can't find anything about it, and it sounds implausible. I think that's just what the dried and roasted flesh of the cocoa fruit looks like.
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  2. if you don't have frozen peas, get some frozen sweet peas, they are arguably the most convenient vegetable. they're affordable, super quick and easy to get reasonably edible, with a pleasant mild taste that goes well with a lot of things and seems fresher than anything else with such a long storage life, and like other legumes, they have a nutrient profile rich in very healthy protein that anyone to whom this convenience appeals could definitely use more of in their diet (the fiber too).
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  3. are you sure you mean potato flour? I think you mean potato starch.
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  4. great detailed video! I didn't expect to learn anything new, but the part about rancid lipids was new to me and very interesting. also very interesting that sake is made with rice that had more than 50% of the grain ground away to push the lipid content super low - I would have guessed that it's made from relatively cheap less processed rice.
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  5. I'm from germany and had never heard of salted butter until I visited denmark, where people have never heard of unsalted butter.
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  6. bad take, there are many foods that salt has to permeate. my mom makes baked potatoes with practically no salt, and it's horrible. adding the salt just on the surface afterwards is SO MUCH WORSE!
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  7. 0:50 apparently there are different species (two genera even) of rucola, the stuff in germany doesn't look like that at all. I think I have seen both eruca and diplotaxis here, but the eruca looked like the pictures on wikipedia, the leaf shape of the one in the video is really strange (the fingers of the leaf are too distinct from the leaf stem).
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  8. as a german, I never knew salted butter existed until I visited denmark, where apparently nobody had heard of unsalted butter. salted butter is vastly inferior except for very limited applications such as eating plain bread with butter, or with butter and herbs or whatever, where you want it to be salty but aren't adding anything else salty to it (such as cheese or meat products). if you want to make something sweet with butter, or you want to make something salty with another already salty ingredient, unsalted butter is superior.
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  9. funny that this would be considered fancy, as a pizza with very sparse toppings of cheese and rucola would be very cheap. I'm sure you could easily spend more on a sprinkling of cheese than on the rest of the pizza, but that's not so much because that small amount of cheese is expensive, it's rather because the wheat, yeast, tomato, oil, spices and rucola cost almost nothing. if you made a more american pizza with good cheese and good sauce, it would certainly be more expensive.
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  10. I have never seen anybody put anything on toast under the butter.
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  11.  @mxck.  it's not the same thing, you're just mislabeling potato starch because potato flour is uncommon. actual potato flour is the whole dried potato finely ground, except for the skin. potato starch is an extracted component of potatoes.
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  12. gretchen, stop trying to make fetch happen!
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  13. "you don't have to love it, just eat it" very inspiring
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  14.  @Mnemozin  no, there actually is potato flour. obviously you need to get the potatoes very dry, so they're probably either baked or freeze-dried.
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  15. adam bought already roasted cacao beans and roasted them again! xD
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  16. kartoffelpuffer, bonus points for funny name
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  17. I don't know about te cattle breed, but I have tried yellow non-homogenized milk that was awesome.
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  18. an irish court decided that subway bread is not bread due to excessive sugar content.
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  19. it makes sense that liquid smoke can be made to be much less unhealthy. but I'm still inclined to agree that it doesn't quite taste right. though this could also well be because any time we knowingly taste food made with liquid smoke, those are all around cheaper products than directly smoked foods we know. and of course a lot of the directly smoked stuff is made fresh before we eat it, whereas liquid smoke is only used on industrially processed foods that are weeks or months old by the time we eat them. besides all sorts of other tasty compounds in the food, parts of the smoke flavour itself likely to off-gas or break down. I'm sure that freshly smoked food in particular contains volatile compounds from the smoke that evaporate rapidly, which makes them very noticeable. I tried to find wood vinegar once because I was told it makes for a good wood stain for violins. I only found beech wood tar (creosote), but that stuff is outrageously stinky. I bought it in a little plastic bucket, and I couldn't even keep it indoors because the stuff was stinking through the plastic so strongly that it might have filled the whole home. I'm considering soaking rags in it and drying them to drive off the volatile compounds and then redissolve the remaining mass as a stain or varnish colour, but I'm concerned that the neighbours might think that there is a fire because of the smell.
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  20.  @yurei____4315  I assume she's behind that sponsor
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  21. *dry ice ice cream it's not cream, it's ice cream. and it's not dry, it's made with dry ice.
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  22. 15:23 "they definitely love their sheep in wales" uh oh, the american knows!
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  23. i don't understand how those are jello-style.
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  24.  @barneylaurance1865  if the word pudding means specifically pudding thickened with starch in america, then the word jello means that it's thickened with gelatin. I'm sure jell-o brand has many products, but jello as a term removed from the brand means transparent fruity gelatin pudding (or gelatin alternatives like maybe agar, but starch is not a gelatin alternative).
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  25. oh no... he's an olive oil guy! 🤦
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  26. here in northern germany, salted butter is practically unheard of. go across the border to denmark, and it's inverted.
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  27. FYI this is absolutely not the correct pronounciation of "rösti".
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  28.  @l_ndonmusic  are you perhaps fauschistically inclined? I haven't been around there for a few months because I got banned for making too much sense. ;) I thought I might make a new account, but tuning out for a while made it more apparent how very toxic that content is, and it's lost its appeal to me.
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  29.  @fiftyclown  what was the point of this comment
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  30.  @adolfhipsteryolocaust3443  yes, and applying it sparingly to a pizza means that you're not using a kilo.
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  31. you can also avoid burning pudding by not being an idiot, and stirring properly.
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  32.  @JohnDoe-lg8dr  to stupid fauschists I am.
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  33. high real world PFAS exposure raises diabetes risk as much as being overweight? DAMN! 0_O
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  34. the way she calls yeast "east" is pretty weird.
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  35. those stats kinda sound like we should just kill the whole crab instead of throwing back one claw plus the rest of the crab!
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  36. ovomaltine is a nice chocolaty malt powder for milk. basically maltesers as a drink, but maybe a bit less sweet.
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  37. that's known to be the case with all leafy greens. concentrations of all sorts of substances we taste as bitter and the like (which typically are produced by plants to deter animals from eating them) start out low in parts of the plant that only just grew, and then continuously increase. flowering is generally recognised as indicating low edibility, though I think this is not so much a binary thing of the taste changing rapidly only as the plant flowers, but rather it's because the flowering period on most plants stops or heavily slows down the growth of leaves, and then the leaves that are there continue to age and become more bitter. usually a plant that's still growing will have leaves and stems that are softer and a lighter green colour at the tips of stems and branches, and those will be the least bitter, while the oldest, darkest and hardest leaves are the most bitter (except for those oldest ones at the bottom potentially going yellow from nitrogen deficiency or the like, the light colour there probably doesn't correlate with light taste. I've never tried those since they're very unappealing).
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  38. recipes should obviously give a suggestion for the amount of salt to use, it's just a badly written recipe if it doesn't. old recipes generally seem much less specific, like they're passive-aggressively demanding that you already know what the thing you're making is supposed to be like and are just using the recipe as a memory aid. if you put "add salt to taste" into a recipe, someone who doesn't have previous knowledge of the food won't even know if it's supposed to be an actually salty dish, or just have a little bit of salt like almost everything. they could end up making a salty vanilla pudding or a whole chicken with a pinch of salt.
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  39. if you eat bread with just butter, salted butter is superior. in almost any other case, unsalted butter is superior.
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  40. it took me a couple years, but I finally managed to get my mom to bag bread and nuns in plastic instead of leaving them in just the paper bags.
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  41.  @abbygilbert8287  but jello is gelatine pudding, not starch pudding.
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  42. plus the european culinary rucolas are plants of two species (eruca and diplotaxis). I think you can probably eat just about any brassicaceae member for some variant of spicy taste. different breeds of lettuce also have different taste though, maybe try something more bitter than iceberg and romana, like a more red and more curly cultivar.
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