Hearted Youtube comments on Adam Ragusea (@aragusea) channel.

  1. No VPN can keep these safe from me Adam
    84000
  2. It is rare in this medium to see such a well done video.
    70000
  3. As the representative of Queens NY, I’ve met with manhattan, Brooklyn, Staten Island and The Bronx, we deem this passable.
    24000
  4. hi adam, made your chicken pot pie recipe for mothers day. lets just say that im back in the will
    23000
  5. "we're not out there on the streets shooting up huge amounts of MSG" Speak for yourself Adam. I like to party.
    20000
  6. Ah yes, the Grilled Cheese and Tomato Soup combo. Or as I call it: deconstructed pizza.
    17000
  7. Hey, cayenne is my thing. ;)
    15000
  8. “Honey, why is there a brick wrapped in foil?”
    13000
  9. Can't wait to show this video to my mother so she can instantly disregard it
    12000
  10. I was shocked to see Professor Richard Hartel! He is my major advisor at UW Madison and teaches candy science. His office is like Willy Wonka's factory and he's really cool!
    12000
  11. It's called pudding because I'm pudding it in my mouth
    10000
  12. As one of those confused Canadians, I can confirm that the weather outside is measured in celsius, the temperature of my pool in Fahrenheit, my height in feet and inches, and bags of milk in ml. Just makes me a jack of all trades I suppose. I enjoy the flexibility.
    8700
  13. They are farmed in Italy by 2 retired plumbers. As livestock.
    8500
  14. Crabs can choose to actively throw off limbs when stressed. I propose we replace breaking off their arms with a Monster's Inc-esque scare program that catches crabs and then spooks them into giving up their claws.
    8500
  15. "All you need is a bowl and you don't even need that" - Diogenes.
    8100
  16. I give this recipe a Naan out of 10.
    7900
  17. "So I returned to school, got a masters in biochemistry, molecular biology" she mentioned in passing
    6800
  18. Advertising his soundcloud inside of a paid ad lmaooo Drop the mixtape Adam
    6800
  19. Love how you gave credit to the original, and even got a video with the chef! Constantly upping your quality and it shows. Great video !
    6600
  20. White Wine Report: White wine does not appear in this video. This has been your white wine report. This comment is the only authentic white wine report. Do not accept knock-offs, substitutes, or fakes.
    6500
  21. Grandma giving the kid the whip cream beater brought back a lot of happy memories
    6500
  22. "I cook on the internet" This man lives in the 2030, I'm still using an oven
    6500
  23. If you brown your pizza in a dry pan, you get more of a "firebrick" kinda crust on the bottom.
    6500
  24. target chose a good channel for this ad honestly
    6400
  25. I live in NY.. worked at a few pizza joints where all I did was make the pizzas, stromboli, etc. This recipe is nearly exact to how we do it, right down to grated cheese under mozzarella. Only one thing I suggest; a little basil along with the oregano. And yes i can toss the dough like a boss lol
    6200
  26. I'm appalled by the disregard for tradition and blatant misrepresentation of my culture in this video. It's not a cereal if it's not made from grains. Without grains, it's an entirely different dish. The name "breakfast cereal" comes from the fact that it's made from processed cereal grains. The word 'cereal' is even derived from the word 'Ceres', the Roman God of harvest and agriculture. Sugary cereal is an important American tradition that is very dear to me and my family. Please be more respectful in the future. The pasta looks amazing btw!
    6100
  27. Ugh, I had this discussion literally dozens of times. And I'm a chemist - properly trained with a PhD and all - but people these days really think they know better than actual experts. I liked your video, though. I especially liked that you simply did the experiment instead of just relying on written sources. Well done.
    6100
  28. "came up with this when i was drunk" still a thousand times better than cooking instant ramen and putting sausage in it that doesn't taste similiar to that at all, then adding scrambled eggs and letting it all drown in gochujang and soysauce.. I did this and totally regretted every second of eating it.. and drunk me usually isn't picky
    5800
  29. If you squeezed the honey right side up, would it still be inverted sugar?
    5700
  30. Plot twist: Lauren has been the cook in these videos this whole time, and Adam is just given a script to read written by her.
    5500
  31. If you can find a stewing hen all the better. Stewing hens are older chickens that can no longer lay eggs. They are tough birds only suitable for stews or soups but they have a lot more flavor. They have to be simmered a long time to be tender.
    5400
  32. My grandfather was one of those ranchers who had a herd of buffalo. He started with a small number of genetically pure free-range American Bison in the 1970s and grew it with the goal of re-establishing it into tribal and/or conservation herds. He successfully did so a year or two before his death in 2015. He was proud of that!
    5200
  33. Of course, every country should measure their recipes in football stadiums/guns.
    5100
  34. I mean you are, after all, the boss of your honey mustard pan sauce.
    5000
  35. I have perfected that dough recipe, and now all my friends think I’m a genius, thank you
    5000
  36. Thanks for coming over! The video came out great.
    4900
  37. "Graduate student, please figure this out" Yep, sounds like a university professor.
    4800
  38. Hey Adam's Dad: Your son has the best cooking channel on YouTube. You should be proud.
    4600
  39. There’s only two things that money can’t buy: 1. True love 2. Home grown tomatoes
    4400
  40. As a general rule, the more recent evolutionary history an animal has eating plants, the better it can tolerate the things in plants. Dogs have a bit of history eating plant food scraps, and a lot of history being carnivorous wolves. Humans have history as herbivorous monkeys rather than just as carnivores and scavengers. That's why we're better at metabolizing caffeine, theobromine, tartaric acid, and a bunch of other phytochemicals than dogs are. Cats have it even worse because they've always been primarily or exclusively carnivorous.
    4200
  41. "Non stick pans can kill birds" well anything can kill a bird if you hit them with it hard enough I'm kidding.
    4000
  42. "Yes I prefer fake maple syrup." Canada- "I'm not your buddy guy."
    3900
  43. Adams videos are a perfect combination we’re the video provides the substances and the comments provides the flavour.
    3900
  44. "Some people have rules against mixing shellfish with cheese" Confused Shrimp Alfredo Noises
    3700
  45. Could everything on the Cheesecake Factory menu be good? What we need is to get two huge nerds to go try every item on the Cheesecake Factory menu and review it all for us. Perhaps some weirdos would even pay to hear that.
    3700
  46. using a torch is easier and no need to clean up afterwards.
    3600
  47. pineapple juice, probably the biggest proof that marinating does something
    3600
  48. How to cook thigh: Literally do anything, keep doing it, okay now it's tasty af
    3600
  49. In summary then: Emulsions make food butter.
    3600
  50. You know, this 'kitchen' doesn't allow for cooking on Dwayne's drop cloths as tradition demands, but it's an okay substitute. Long live the Empire
    3500
  51. Thanks for the shoutout Adam! You are a legend!
    3500
  52. "That's a lot of potroast." Well, that's just like your opinion man
    3500
  53. Finally, something I can make
    3400
  54. Adam never struck me as a deviled eggs kinda guy. They're really rich, too much for me, and he likes acidity. Then I watched the video and saw two different pickling steps going on and yup, that sounds about right!
    3100
  55. I kinda find it quite nice that Adam goes all the way to the most bare-bone methods. Especially great for people in developing countries! (like me!)
    3100
  56. The "rice with stuff" line made me laugh as a spaniard, because paella snobs will derisively refer to any paella that isn't an extremely authentic traditional paella as "arroz con cosas", which means "rice with stuff". Now, many people have appropriated it and proudly refer to their paella as Arroz con Cosas.
    3000
  57. "Dirty your food processor if you want to, but I need to dirty my grater for this recipe anyway" This sentiment is exactly why your videos and recipes resonate with me so much personally. Your approach to cooking mimics mine and so many others so perfectly and in ways not expressed by a lot of other famous and/or youtube cooks.
    3000
  58. As one who carves wooden spoons for cooking and eating, it's nice to see the humble wooden spoon thanked for it's bread making service. I can't recall another cooking video where a low end implement gets it's due.
    2900
  59. Interesting factoid about sodium citrate. The chemical formula is Na3C6H5O7. Remove the numbers and you get NaCHO.
    2900
  60. These videos have completely changed my life. My meals have never been better. Thanks for your hard work!
    2800
  61. He's to tall? Just make him eat shortening, sheesh Adam. It's not that hard.
    2700
  62. “Weak, dirty, and dangerous” was the reason the coach gave for cutting me from my high school’s football team…
    2700
  63. Thanks for showing common mistakes that you can make while making this as well as the recovery. I think that really helps alot with newcomers and relieving that first-time anxiety you kind of get when doing anything new. Solid work!
    2700
  64. I hate when people call anyone under 6'2 a short king because jeez, how do you think actual short kings feel watching tall people get hyped up as short?!? 😭
    2600
  65. Civil engineer here. I have a ton of projects that involve the removal of PFAS contaminants from groundwater. We typically use PFAS selective ion exchange resin instead of GAC. It seems like a lot of public agencies and water districts are scrambling to get these facilities installed to comply with federal regulations. AMA
    2500
  66. Real OG Legates remember when Chef John showed up in the comments of one of Adam's earliest videos.
    2500
  67. I know this is a pain in the ass but I cut zucchini into super thin slices, grill them, then season with garlic olive oil and parsley. They take a lot of time, a lot of room on the grill but oh man are they worth it.
    2500
  68. "smooth meat pounder" was my nickname in high school
    2500
  69. Food report: Food has been mentioned throughout the video This concludes the food report
    2400
  70. You just saved yourself a trip to the store for a can of expensive goose grease!
    2400
  71. Adam, I want to thank you—I’m on the autism spectrum and cooking was difficult for me when I started living on my own because I genuinely did not think you could cook without following a recipe to the letter. It would have never occurred to me to just whip something up on the fly. Your videos were my first introduction to online cooking content, and the fact that you explained WHY things work in cooking honestly changed my life. I still have a set of “rules” to keep in mind when I cook—e.g. if you’re cooking a thick sauce, stir frequently or it’ll burn—but I still have a feeling of safety where I’ll be OK as long as I follow those rules, and since they apply broadly I feel able to safely improvise and try new things. And that taught me something about myself—I freak out if I’m not operating within the “rules,” but if I learn why those “rules” are there I can establish broader parameters for myself that allow me to just… do more stuff.
    2400
  72. I subscribe to the conspiracy theory that the constant stirring idea came about a result of either 1. The cook wanting an excuse to be in the kitchen away from everyone else for an extended period or 2. Something you tell a small child to do to keep them busy and quiet for a while
    2400
  73. I really adore how measured you are in your approach to potentially controversial food science. You don't strike me as having a perspective you are aiming to sell. Your intellectual curiosity shines through, and it makes the videos incredibly enjoyable to watch. Also, let Lauren know I'm reading Better than the Best Plan and it's so much fun! A great postpartum (in other words, tired, cranky, potentially stressed and seeking respite) read.
    2400
  74. “anytime food can be purple it shall be”
    2400
  75. Alternative Title: Why I fantasise about making a restaurant NOT make a restaurant.
    2300
  76. TIMESTAMPS! #1 - 1:08 - What has life been like since you started amassing YouTube followers? #2 - 2:36 - Who eats the food you make for videos? #3 - 4:02 - What video are you most proud of (or do you just like the best)? 6:55 - Adam talks about his neighbor's kitchen, his kitchen, his desire to remain relatable, and an upcoming renovation #4 - 10:21 - What is your skincare routine? You're glowing! #5 - 12:12 - What's the process of making a video like? Just a quick "I do it in this order." #6 - 18:04 - What do you listen to while you're cooking? #7 - 18:38 - If you could magically master the cuisine of one culture or region, what would you choose? #8 - 19:27 - If you could open up a restaurant, what kind of food would you serve? 20:35 - Lauren stops the dryer! #9 - 20:55 - What are your favorite restaurants? #10 - 22:47 - Which food YouTuber would you want to have cook a meal for you (and then maybe sit down and enjoy it with you)? (excluding celebrity chefs) 23:45 - Adam talks about putting your personality out in media and having fans talk to you as if they're your friends (and how he does the same thing sometimes) 26:49 - Adam briefly talks about an old job #11 - 27:19 - Do you play the Nintendo Switch, or is it just your kids' Nintendo Switch? #12 - 29:27 - What's your favorite cocktail/beer/wine/etc.? #13 - 32:31 - Why don't you use wooden cutting boards? (Is this a whole video?) #14 - 34:33 - What kitchen gadget do you think is a waste of money? #15 - 36:34 - You don't do many breakfast recipes; what do you like to eat for breakfast? #16 - 38:25 - I always love fresh herbs in my food, but when I buy some, I end up only using a little bit before the whole bunch goes bad and I have to throw it out, then I feel like I just threw out money. Suggestions? #17 - 39:57 - What injuries have you gotten from cooking? #18 - 42:39 - Let's say you found a time machine and it would allow you to see any 3 gigs (musical acts) in time; what would they be? It has to be 1 gig, not an entire festival, though gigs at festivals would be allowed. #19 - 44:33 - Do you ever worry about running out of video ideas? And related, would you ever make videos about something other than cooking? #20 - 47:23 - What are your goals for the channel in 2020, and what do we have to look forward to? #21 - 49:50 - How do you feel when people approach you in real life? Have you been recognized? Have people approached you? What's that like? 53:59 - Closing words. Every two months seems like a good pace for ASK ADAM.
    2200
  77. Loving the regular videos, you're a full blown Youtuber Adam!
    2200
  78. Blue is ice cold sub-zero, red is flaming hot cheetos, and true color is Adam Ragusea; the man who makes the best food on YouTube.
    2200
  79. tfw even Adam's soil is acidic.
    2200
  80. I once, as the kitchen manager of a military club, made Baked Alaska for 250 people. We made it in the walk in freezer. We marched them out in line (17, in all) and lit them all up from both ends working towards the middle. The room erupted in applause! Well worth the effort to impress an entire company of soldiers and their leaders.
    2100
  81. Just letting you know that the YouTube algorithm likes you and is starting to recommend this video to people. Expect to see a rapid surge of views on this video and others in the next few days.
    2100
  82. That's my kind of meal right there...
    2000
  83. I won't meme the first splash of wine, but the second is totally fair game.
    2000
  84. Once I put some dough in the fridge and forgot about it. Eight days later, it made the best bread I’ve I’ve made.
    1900
  85. Ok but herbs instead of flowers on a wedding table is genuinely smart and nice
    1900
  86. Yeah I spent a lot of years being a "food snob" about these processed cheeses, but the truth is there are some roles they are just the best choice for!
    1800
  87. Gordon Ramsay is like Scarface. Marco is more like Michael Corleone
    1800
  88. That potato 'trick' is actually a semi-common side dish in my country (Portugal). We call it batata a murro (something like punched potato)
    1800
  89. This history of how kitchens were in america resonates so much with kitchen culture here in the philippines funnily enough. In homes owned by the well off it's pretty common to have TWO kitchens: one kitchen that is front and center for entertaining guests, showing off, storing snacks and easy to prepare food, being seemingly picture perfect (basically being used for everything BUT cooking), and the back kitchen, literally named the "dirty kitchen", where all the actual cooking is being done, usually by servants. Having two kitchens and hiding the labor is almost a status symbol here.
    1700
  90. As an Australian, I gotta be honest: the best, softest, fluffiest pavs I've ever had have all looked like a craggy mess. At this point, I firmly believe that a perfect looking pav is always going to taste like a brick. That collapse tells me yours is legit.
    1600
  91. Scientists vs. science communicators--not the same job, but both are important.
    1600
  92. The restaurant biz is hard enough without a pandemic. I have friends in it, fortunately they can still do takeout. Best wishes to everyone in the food industry during these trying times.
    1600
  93. I have never been more impressed and enthralled by someone peeling boiled eggs
    1600
  94. Did not expect a cliffhanger. I feel empty and betrayed. Edit: re-read the title. I have no one to blame but myself.
    1600
  95. To me, it feels like an argument I had with a friend. They told me that "cow milk is mislabeled, because in fact, it's cow's boob juice with pus and fat." And yeah, they're right, but... that's what milk is, this is why there's a word for it
    1400
  96. Veterinarian here; this is a lovely breakdown. Super happy to see a clearly well-researched video full of factual information. Also, it's a great accomplishment to have a lab that sits still and doesn't go after food literally hung in front of his face. Not sure I would've fed the chocolate myself, even though yes, it would take QUITE a bit of milk chocolate to cause an issue in a dog that large.
    1400
  97. I'm from Haiti. When I visit my American friends, they are shocked how I wash my fruits and veggies and I'm shocked how they don't wash it enough. I went through different epidemics including a large cholera one and never got sick because by default I'm cautious with food. When I get home from the supermarket, all fruits and veggies are washed with Dash liquid soap then soaked in water that has 10 drops of bleach per gallon, then dried and stored. I had a whole room of people eyeing me last time I was over 😂... But I think after this pandemic, new habits will form in Americans too...
    1400
  98. gasp! i cant believe my mormon self has been boozing it up eating bread all these years! what a wild ride this has been!
    1400
  99. Your wife's name seemed familiar to me and I just found out that she wrote Meant To Be! That book's been a long time favourite. Congrats to her with her new book!
    1300
  100. Me: "hmm, wife's out for the weekend, just me and my son and nephew hanging out. Good time to get some more training miles in for the race" Adam: "hey, want oreo cake?!" Me - now channeling Dr Doofenshmirtz: "Curse you, Adam Ragusea!"
    1300
  101. Pearl onions in a white cream sauce takes me back to holiday meals at my grandmothers house in the late 50s early 60s. I love that dish.
    1300
  102. that must have been a typo. i'm sure all those people were trying to call you a "short shorts king," because of the length of your shorts.
    1200
  103. My mom every once in a while tells me stories about how a lot of her relatives from the "ejidos" (common lands) of Sinaloa used to seed and harvest their plots, but when it was posible to actually aquire and sell those lands (some years before 00's), most of our family sold to richer people because of a mix of poverty, ignorance and a need of financing their alcoholism, sadly.
    1200
  104. "If anything is good for pounding humility into you permanently, it's the restaurant business." -Anthony Bourdain
    1200
  105. I’ve had the privilege of eating at a couple of starred restaurants- a few were super fancy. A few were mom and pop hole in the walls with a hand written menu. All of them were delicious meals but I must say the mom and pop places had meals that brought me to tears from triggering by gone memories.
    1200
  106. In the mirror universe, Adam with a goatee is probably saying: "Converting a recipe from the Metric System to the Imperial one would cause too many problems. Long live the Empire!"
    1200
  107. “It could literally just be some nerd in California changing one line in an algorithm and my entire livelihood could disappear overnight” Some nerd in California: if(name=“Adam Ragusea”) giveMoney=false;
    1200
  108. I worked at a restaurant where, for all meats that needed to be cooked above 145 deg f, we brined them and then just encouraged the cooks to go fast and hard and not worry about screaming past the temp to 170 or 180. It actually worked really well.
    1200
  109. Some fruits/berries might be poisonous to us humans, but not necessarily to other animals who can disperse them. Birds are quite morphologically different animals to humans, so what poisons us, may not poison them, and birds also contribute significantly to seed dispersal. Such as with poison ivy berries, they're poisonous to humans, but not to some birds. Another example are chili peppers. Capsaicin evolved as an anti-mammal defense since herbivorous mammals tend to grind up the seeds with their teeth, whereas when birds eat chili peppers they don't have teeth so the seeds pass through their digestive system unharmed and are deposited elsewhere. Birds also don't have the TRPV1 heat/capsaicin receptors that mammals have, so they aren't repelled by capsaicin.
    1200
  110. All American workers should have at minimum: 24 paid days off annually just like every single EU country.
    1100
  111. first ever chicken noodles soup I tried to make I learned that "expanding noodle" lesson the hard way. Cooked the soup all day long, and put in like an entire bag of egg noodles for the last 30 minutes. Came back to find a solid gelatinous flavorless mass with almost zero free liquid. The noodles entirely absorbed the soup and diluted the flavor to absolutely zero. Heart breaking.
    1100
  112. I love your "alternative universe" bits. People think what IS is right
    1100
  113. Some cooks: Don't do this technique, I don't like it/it's not traditional/because I said so. Adam Ragusea: I don't recommend this technique, here's what happens if you do and what the result tastes like.
    1100
  114. The "ball of seeds and skin" left over after grinding the berries through the sieve can be used to infuse some alcohol. Simply dump it into some vodka (or rum, brandy, or gin) and taste it occasionally over the course of a day or two. When it tastes good, strain the pulp out with a nut milk bag (or cheesecloth) and you've got some berry-flavored booze.
    1100
  115. Which sandwich do you want? Yes.
    1100
  116. “Figs have tiny wasps inside them” can be said to the same rhythm as Teenage Mutant Ninja Turtles
    1000
  117. You are the Charles Dickens of your Buttermilk Fried Chickens
    1000
  118. The frying sound of the schnitzel in the background of your voiceover was pleasingly noticed. Actually made me hungry hearing that. Nice!
    1000
  119. Love the use of the wild alliums as a replacement for chives. They go by a ton of names (onion grass, wild green onions, wild garlic, etc) but as far as I recall the proper name of that one is field garlic (allium vineale) so if you want to learn more about them that's the name to put into google to get to the right information (look up wild onions and you'll probably get stuff like ramps). They're also an invasive species in North America so eating them is helping out the environment in addition to saving money. Also, they seem to have things completely backwards of most other plants as they sprout in the late fall and grow through the winter and flower in the spring... for some reason... And also relevant to cooking if you ever buy beef or milk products and they reek of garlic odor, this plant is probably why. It hasn't gone off, the animal just probably grazed on a bunch of these which can impart a garlic-like flavor and aroma to animal products (not ideal for milk, but hard to say it's a bad thing with steak)
    1000
  120. My mom has some cast iron that came with her family over the Oregon Trail in a covered wagon. We use it for everything.
    1000
  121. Extra-virgin olive oil contains bitter-tasting compounds called polyphenols that are normally coated by fatty acids, which prevent them from dispersing in the presence of liquid. When olive oil is broken into droplets in an emulsion, the polyphenols get squeezed out and will disperse in any liquid in the mix, so that their flavor becomes evident. The blades of a food processor break olive oil into much smaller droplets than those created from whisking. The smaller the droplets, the more polyphenols that break free and disperse, and the more bitter an emulsion will taste. You can avoid this by using "pure" instead of "Extra-virgin" olive oil, as it has fewer polyphenols, but you’ll lose some flavor.
    974
  122. You get a thumbs up for 'very small rocks'
    945
  123. I have been sat in the car waiting for the wife to get off the train watching this. I have attempted to chew the steering wheel, but it failed to deliver what I needed....
    942
  124. As someone who did manual labor work in my early 20s, you HAD to eat breakfast if you did any sort of manual labor. Otherwise you would not have enough energy to work efficiently / quickly and you'd get fired eventually. When I switched to office work later in life, I found I could skip breakfast without any negative side effects on my performance. But if you do manual labor, you basically HAVE to eat in the morning or you're going to tire out quickly on the job and slow down... and that's a quick way to get fired. The few rare times I went without breakfast while doing manual labor, I found after the first 1 or 2 hours at work, my efficiency and speed plummeted rapidly. On days where I ate breakfast, I never an into issues unless I was injured / sick.
    922
  125. Molasses: used on its own in many recipes. Comes in its own container White sugar: useful on its own in everything, shelf stable Brown sugar: made by combining the above, requires special container, purchased separately, not shelf stable without special treatment, takes up additional cabinet space, far less versatile than its components, multiple types compound the issue, saves the labor of mixing sugar and molasses in a bowl when you’re already mixing other things in a bowl. This is neither rocket science nor hard work. You offered a simple, cost-saving solution with zero compromise (and, it can be argued, improvements) and people are up in arms. Wild.
    919
  126.  @aragusea  I think he just likes onions a lot.
    914
  127. Say what you want about Adam, but he damn well does his research
    911
  128. "I'm a recovering chef" I've never heard this phrase before, yet it still instantly paints a detailed picture in my head. That's some good use of language right there, I'll definitely steal this.
    891
  129. Just a kazakh here being happy that finally somebody said something nice about our country without mentioning Borat. Fun fact, there is a type (?) of apple called apórt, they are exclusive to Almaty and are a real national treasure. They are huge, juicy, crispy and sweet as candy, but it's hard to find them and they are usually expensive. But if you get your hands on some wild mountain apórt apples, it's an experience you will never forget. Just thinking about them makes me want to time travel to a chilly September noon in Almaty eating aport and qurt during a hike. So yeah, we love our apples and we are very proud of them (we even named a city after apples lmao). If you by any chance are planning to visit Almaty, come in September, there is such an abundance of absolutely delicious apples, pears and wildberries casually growing in the mountains.
    890
  130. "I'm smarter than the squirrels" Ah, a hubris shared by many of our kind.
    879
  131. I just wanted to say that thanks to the organic chemistry class that I am taking by requirement, I can understand the zigzags, long molecule names and infer some of their properities based on their structures. All of that looked like gibberish in Adam's previous videos but now I can actually understand something from those images of scientific papers. And now I actually appreciate them being in the video. Thanks Adam!
    860
  132. It’s taken thirteen years but YouTube has finally produced a channel worth my time.
    857
  133. Eating was definitely my gateway drug to cooking. Cooking is quickly becoming my gateway drug to gardening. ... I cannot believe that my stomach might be turning me into an adult.
    830
  134. sometimes i forget you're a journalism professor and then you do a video like this that reminds me how much i appreciate well-researched topics
    813
  135. as a Singaporean, I can confirm that the cakes do go 𝘸𝘰𝘣𝘣𝘢 𝘸𝘰𝘣𝘣𝘢 𝘸𝘰𝘣𝘣𝘢 when you cut into it 😂
    786
  136. SOOO much needed! I am a muslim and your information helped a lot! I really appreciate the work you put in your videos and research! thanks!
    771
  137. I make the dough (just as anyone would) and right before I go to put it into the pan for baking, I simply take the largest serving spoon I can find, scoop out a very big mound of cookie dough, and then I shove it down my throat. That's how I make the perfect cookies. R A W
    769
  138. Even if you sued yourself you wouldn’t win because you had the rights to the music... so I guess you would win
    751
  139. Why I use a dead meme and not write a useful comment. Thanks Adam for this recipe, it's always been my dream to bake pizza at home, but its intimidating. I do believe if I build up some confidence I'll end up using your recipe.
    724
  140. Crab here. I'd honestly rather be able to pay my employees less. It's hurtin' me profit.
    723
  141. There's a lot at steak when it comes to beef puns.. Especially when they are widely panned.
    715
  142. Just a quick tip: rise the individual doughs in a room temp oven, if you got enough baking trays that is I find it to be a great place to rise doughs because it's easy and almost airtight, you can put on a little heat if you want
    701
  143. Somewhere there is a food with a serving size of 0.4 grams and no ingredients
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  144. A tip for handling hot foods like this that I picked up from working in a banquet hall: cotton waiter/butler gloves. We would wear two pairs of those with some food grade latex gloves over top so we could pull hot food trays out of the warming ovens quickly and efficiently. I think they'd work wonderfully in this application.
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  145. Anecdote about buttermilk which ties into the whole "energy drink" point you mentioned in this video and also crosses over my two loves in life - food and motorsport: After the 1933 Indianapolis 500 race, the winner Lous Meyer was exhausted from the effort of the 500 miles, so he requested a drink of buttermilk in order to refresh him. After winning it again in 1936 he made the same request, and was photographed swigging from a bottle of buttermilk while holding up 3 fingers to represent the fact that it was his third time winning the race. Ever since 1936 every winner of the Indy 500 has repeated Meyer's tradition, though the buttermilk was fairly quickly replaced with regular milk which somewhat matches up with what Adam said about buttermilk drinking being a somewhat older tradition. Such is the strength of the tradition for post-race milk, that there was even a near-riot one year when former Formula 1 world champion Emerson Fittipaldi drank orange juice after the race instead of milk in order to promote his home country of Brazil's orange industry.
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  146. I've never weighed anything in my kitchen, so I don't care what system you weigh with. My measurements are "a pinch", "a lot", etc...
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  147. Three thoughts on this: 1) I love Adam Ragusea’s videos. 2) I feel personally attacked as a chili-head. 3) Now I finally understand why spicy food is more painful when it is served temperature-hot. I always thought I was just crazy
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  148. For the rinsed version: do the first side with a lid on the pan (and really low heat).
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  149. Yo your chocolate chip vid is now the fourth top result searching by hot on reddit, with 25k upvotes.
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  150. When I stayed in Strasbourg with a family for a couple of months the father owned a small chain of flammkuchen restaurants, the local speciality - a ultra crispy batter type "pizza" usually with onion and bacon and sometimes cheese. Ate it every night with a couple beers. Great life for a 16 year old.
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  151. 7:30 Hi Adam, it's my understanding that for many of the large organic molecules like those in cooking oil, the molecules will deteriorate at a temperature far below what their theoretical boiling point would be.
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  152. Adam, try MSG in your brine solution, it is one of the molecules that can penetrate deeply due to the polar nature of MSG
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  153. Yeah the ovens runnin’ a little bit hot tonight... can barely see the stone from the heat comin’ off...reach down between the racks, take the pizza back
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  154. Easy. Gluten was the tenth glue they tried, glutamate was the glue used for his buddy, gelatin was the tenth gel, and gelato was the gel used for potato.
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  155. I still can't think of a funny joke to get a lot of likes and a heart from Adam...
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  156. My uncle rise catfishes in his cistern here in Indonesia. Catfish is one of the easiest fish to cultivate, they don't need clean water, they eat almost anything, they don't mind crowded pool, and they grow up big
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  157. You're right. Lauren's YA novel writing skills are impressively apparent in that oddly specific description.
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  158. I used to watch Adam’s videos every single day after school during the 9th grade, now I’m going into my senior year and it’s so heartwarming to see how far the channel has come. Thank you Adam for making my quarantine as a freshman bearable💚
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  159. i love Manjit. what a friendly dude with clearly bountiful knowledge :)
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  160. Your friend is so into it, I love it.
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  161. This is how many people think that Adam is the best cooking channel on youtube. ⬇️ ⬇️ ⬇️ Edit: Thanks for the heart Adam!
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  162. I hope one day i can get married with a wife as fun as her. Not to sound weird.
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  163. "You dont want a gooey pancake" You dont know me and you're not my dad!
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  164. "What is that thin, glossy layer?" The best part
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  165. 5:47 you could say that the pizza bread was Chewie
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  166. I like how your video didn’t end at the Bolognese, you showed how to store and reuse the end result, a lot of channels don’t show that much effort, fantastic content you’re putting out, please keep it coming.
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  167. Adam! As a UNC nurse, I was so so stoked to see this! Showing your video to everyone on the unit tonight!
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  168. The ode to Duke's Mayonnaise made me terribly homesick. Living in Europe provides many wonderful food adventures, but sometimes you just want a tomato sandwich with Duke's.
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  169. Me: Salty because I was first for once on the original upload and Adam had to spite me.
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  170. 10+ years in the biz. Decided to get out 3 years ago. Grateful for my desk job as well.
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  171. Literally from just the thumbnail I immediately knew it was Keith, he was truly one of the all time greats in English cooking programs 🔥
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  172. RE: "Scale matters" In programming, one must always check which parts of a program actually needs improvement. Say you made loading a file twice as fast, but that feature is barely used. That's a lot more inefficient than improving, say, the startup time if people continuously shut down and restart the program often. I'm pretty sure you're an honorary programmer now <3
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  173. So, no blooming dutch cocoa powder? Edit: Never mind. One day, I will learn to watch an entire video before commenting.
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  174. I Tried it and holy shit its good
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  175. I think the secret to yolk omelettes is using medium low heat and scrambling it slowly to develop a really fine curd, add butter and let the bottom set, then you'll have a creamy super rich and lucious texture 👍
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  176. Why I cook at home: to have fun, to be challenged, to learn, and to feed and entertain my loved ones.
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  177. "Is this fertilizer natural?" Agriculturist Sigh
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  178. Epicurious: gets a question "Do we season the steak or cutting board?" Epicurious: Obv, the steak. Adam: 6:20
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  179. 11:40 it's called a Hyperbolic paraboloid. fun fact: they don't shape them into hyperbolic paraboloids. The chips naturally adopt that shape while frying because it's the shape that minimizes stress distribution.
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  180. "Nothing says 'I don't really love you that much' like a cold plate" -Chef John
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  181. Adam Ragusea your kids are adorable
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  182. Eliot Slevin someone who got a degree in food photography and had to figure out why they were fucking up
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  183. Well my afternoon plans weren’t that important anyway. Off to the store!
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  184. It's kind of odd that I'm so off put by people using like sodium citrate or msg, even though they are proven safe and used in high end kitchens. It's always felt like one of those "big bad chemicals", but coming from a science background, I know that's bullshit. It's all just chemicals anyway. It's 2019, of course in the progression of humanity, we've had to discover new ingredients and advance in cooking, we've advanced everywhere else. I'm gonna buy me some sodium citrate and try this.
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  185. Dr. Davis needs his own channel.
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  186. There are already microplastics in my food, so it's not like a few ppm more will be problematic.
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  187. I ate this amazing shepherd's pie the other day! Boy was the shepherd mad.
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  188. In Arabic, it's called "deek roomi" "ديك رومي" which literally translates to "Roman rooster/cock." I've also heard older folks call it "dajaj al habasha" "دجاج الحبشة" which means Abyssinian (Ethiopian) chicken.
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  189. For meatless flavoring alternatives, I’ve fallen in love with white miso paste. It seems weird to put in a lot of recipes, but a tablespoon or so will add body, umami, and thickness in place of meat or cream. I just made made lentil shepherds pie earlier and white miso paste was my flavor savior
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  190. Nah, grandmas cooking was great because she loved all of you
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  191. Some say if you say "cayenne" 3 times in the mirror chef John will appear.
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  192. Not really any point, they help the fat render out and chicken doesn’t have fat caps like that. You’d just be slicing through the skin, and I feel like the skin might just fall off at that point or stick to the pan since chicken skin is always pretty loose in general from the start. You could try it, I guess, if you like the aesthetic that much. People do it on fish so it doesn’t curl up, though.
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  193. herb de provence is good in stews, soups, roasted vegtables, even on vegetarian pizza! Way more uses than just this recipe.
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  194.  @nostalgia_junkie  one of my arms is super beefy from ice cream making. But it's okay, I like heterogeneity in my arm strength.
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  195. Mad props to you for such interesting videos. I was actually discussing with my friend earlier this year as to why we call it Brinjal while there is no similar name in any other Indian language. Glad to finally solve the mystery.
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  196. Long time viewer here. I just wanted to say I appreciate how clean and to-the-point your videos are. Lots of other YouTubers fluff up their videos with cringeworthy excitement and branding while talking out of their ass before getting to anything of substance. Yours are both vastly more enjoyable and more informative. Thanks much, and keep up the good work.
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  197. I’m going to Mercer next year I hope to meet you
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  198. As a geologist, I'm loving these random rock x cooking crossovers.
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  199. “Sweet and sour, there’s no better combination on Earth.” *cough cough* chocolate and peanut butter *cough cough*
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  200. As a chef, I prefer the peeled and fresh garlic all the way. In my experimentations, The garlic paste is good for things like butter and puree potato's. I hate the mince garlic, to me, it has such an undesirable flavor, but it is a timesaver, considering I'm a sous chef for a fairly large catering company in my area.
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  201. I've worked in restaurants for nearly twenty years. The best feeling in the world is when the front and back of house dig through the weeds as one cohesive whole. When every team member assists and anticipates each movement of the kitchen, the expo line, the dining room, the bar, etc. An effective dinner service feels like a symphony. To be a vital piece of a precise machine feels incredible.
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  202. It's wonderful to see how he can combine his work as a journalist with his passion for food in such an interesting and unique way.
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  203. Just an aside. Farmer's daughter. Remembering the ritual of docking lamb's tails (for their health). Which also meant the ritual campfire cooked lamb's tails. Putting aside the area the tail is located next too (I mean we eat chicken eggs soooo...) - lamb's tails = delicious.
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  204. Such a versatile youtuber with a variety of videos. Keep it up
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  205. Adam Ragusea not a question but just want to say we all appreciate the quality of your videos Adam, I know it’s a lot of work.
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  206. I just *love*, *absolutely love*, how Adam's channel is going so well that he won't even see this comment buried among all the others. And every video has new ideas. And I love that he clearly takes reducing clean up seriously. I cook for kids like him; time washing a cutting board is time I'm not with my kids.
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  207. Straight to the point. Not unneccessarily stretched. Sources in the description. What more could i ever want. Love it.
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  208. This rating system seems broken. Yet I agree.
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  209. Ya know, I could see you having a cooking channel on youtube or something
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  210. The mustached Adam from the Parallel Universe. Long live the Empire!
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  211.  @rose5464  wait, Adam is not Italian. His grandfather was, but that doesn't make him Italian.
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  212. Crab People, look like crab, talk like people
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  213. Soo happy he's almost at 1M!! Been watching him when he had less than 25K
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  214. Me: WTF is a broiler? Adam: Brits, that means your grill You're doing the lords work, Adam.
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  215. quick note~ cannabis has many of the same demands that tomatoes do. if your soil is good for tomatoes, it's probably good for cannabis.
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  216. I have a family history of colon cancer. I had a colonoscopy at age 40 and they found cancer, early enough that it was easy to remove and after 3 months of chemo I am cancer free with a statistical 90% chance it will not come back. I can't emphasize this enough having a colonoscopy saved my life, and honestly catching it early meant my experience was much easier and more successful than the majority of people who battle with cancer
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  217. Bartending taught me that sugar almost acts like salt, use a little to enhance flavour
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  218. look guys, I found the easiest desert! here it is! dont go on that date if you have to make creme brulee. just be yourself and make the best dish you can make. she wont be impressed by your cooking abilities, just your personality.
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  219.  @arcan762  fun fact, communicating on the internet exists outside of Reddit
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  220. I'd like to consider that part of the other popularity of flour tortillas is also down to them being FAR easier to mass-market. Wheat breads hold onto moisture better, they don't go stale as quickly. Also - corn and flour tortillas go with different things. The flavors are different. If you haven't watched the Taco Show on Netflix, I encourage you to do so.
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  221. How is it that I'm Italian and I don't feel the urge to critic anything in the video? Well done, looks great, loved how you explained everything
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  222. My first thought, too - miss you, Grandma Betty and Grandma Rose
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  223. 8:11 no adam those are a neccessity ive been fishing out various types of curry leaves, bay leaves, pieces of cardomom and other inedible ingredients out of nearly every bite of my mothers cooking for years. these are very important to a south indian dining experience.
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  224. Listening to this is just insane whn you listened to normal influencers talk about this shit for years and years. Dr. Mike is an actual scientist and it's just so impressive to hear him talk.
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  225. Its probably fake. Beaches are a myth perpetuated by the fishing industry. Wake up sheeple.
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  226. My sisters making chilli today and I just found cornmeal in my pantry this morning, you read my mind Adam
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  227. It's essentially impossible to completely avoid plastic packaged food and drinks, but I'm glad you did a video to inform me. I try to avoid when I can. Thanks!
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  228. the way we classify carcinogens is part of the problem. Carcinogens are classified as A, B1 and B2. The classifications only represent how much data we have on if human interaction with said carcinogen. A shows a high amount of Human data, B1 is some human and a lot of animal data. B2 is mostly animal data. It shows nothing on the danger of said carcinogen. After all, smoked meats are a Class A Carcinogen but daily intake of bacon only increases your chances of developing cancer by a small percentage. So people see Smoked Meats are a Class A carcinogen, and say "scientists have found a link between x and Cancer" and ignore the details because that's what people do. In the end, cancer can arise entirely because of an error in your cells dividing, without any outside carcinogen. So that a thing can cause cancer is only part of the story and should be tempered by how likely it is going to cause it.
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  229. I love how that one single piece of kale just flew into oblivion.
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  230. I love that you mentioned that the shaking method will cause you to have two dirty and stinky bowls that will be needed to put into the dishwasher where they gonna take up a lot of space... Real recognizes real, man! 💪
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  231. Bro you really should have ads. You make them somewhat entertaining (for ads that’s good) and you deserve the money.
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  232. Basically ,make it fun and easy for yourself and don't care about how it looks on Instagram but how it tastes and satisfies your stomach
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  233. From what I can tell, what that article refers to as "carbon deposition" has to do with why seasoning turns black, w/c isn't just because of the polymerization of oil. Polymerized oil is primarily dark brown. It turns black because as you cook with it, tiny particles of the food burn and turn to carbon black, which mixes into the oils that get polymerized. This happens naturally to cast iron, especially since a lot of people don't wash their pans with soap, leaving a lot of those burnt food particles to season into the pan along with the oil. Presumably, the article is saying that thick applications of oil will make a smaller proportion of carbon black into each layer of seasoning. I'm not entirely sold on how much the carbon really helps with the integrity of the seasoning, but I do believe that it is what makes seasoning deep black as it accumulates. Indeed, thick applications of oil risk making the surface of the pan sticky because the oil didn't polymerize completely. It leaving it under heat will eventually harden everything, but by then the layer will probably be very uneven, counteracting the non-stick properties of the seasoning. Those are my observations. I may not have controlled every variable and published my work in a journal, but I've done this obsessively over the past few years and it's what I know, even if I may not know everything about the process definitively. That's really what we mean these days when we say lived experience.
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  234. HOW DARE YOU DECONSECRATE SUCH A HOLY RECIPsorry I can't do this. Your recipes are awesome and you seem like such a good person. Keep doing these videos, they are really great! Love you from Italy!
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  235. This episode had it all - great recipe, Lauren was front and centre (a delight watching a real person making an approachable recipe) and a book recommendation (bought it on Amazon).
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  236. As someone who was a fine dining server for 8 years, I can tell you a big factor in menu descriptions is this...Service. As a fine dining server, I was expected to present the menu items to the guest. It was my job to make the menu and the dishes on it come alive with my words and to sell the dish to the guest. I was expected to recite the daily specials in a way to entice the guest to order it and personalize their experience. Is the guest in the mood for seafood? Then I direct their attention to a dish I believe they would enjoy and describe it in an elegant manner. Tables were expected to spend 2 hrs or more there being guided through a culinary experience and I was given a section I could handle based on this expectation of service. I watched Chefs write menus and this was the reason they didn't explain the menu...That was my job as a server. Fast casual restaurants are completely different. As a server, you have many more tables at a time and the guests are in and out in 30 min to an hour. The entire experience is over and done very quickly and that is what the guests want. There simply isn't time to spend tableside holding guest's hands through the ordering process. That is why the menu is so descriptive; guests are expected to guide themselves through the selection process and ask questions if they don't understand. Just a little Server insights into the differences behind the scenes
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  237. You are the chef john, of your chicken parmesan
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  238. I asked someone what the difference was between a macaron and a macaroon. He said "just one letter". It took a second.. but then I said "O, I get it."
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  239. to be fair, he probably brushed up on the subject matter for the Video. that's exactly what i would have done, and that's really one of the big secrets to learning and being intelligent. to never completely rely on your Memory and to relearn/re-experience things from time to time to brush up on it.
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  240. Adam, Kenji, and the man, the myth, the legend Chef John all mention saving dishes and time.
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  241. clearly the solution here is to season the chicken, lick each piece to check saltiness, and then add salt to taste.
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  242. Just made one of these at work and split half with my boss -- we both loved it! Amazing idea that I don't think most people would think of. Love it
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  243. I tried this recipe, and I have too say it’s some of the best and easiest Mac and cheese I’ve ever made.
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  244. This video made me cry. I’d be dead, as would my oldest daughter, and my two subsequent children would never have been born, 100 years ago, without advances in surgical and medical science. I’m grateful for modern science. So grateful.
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  245. Pretty much the whole point Adam is making is that these topics aren't different. Recipes, houses, even appliances don't exist in a vacuum, they all weave together to reflect society as it goes through time. Any subject, no matter how seemingly dull, has strong ties to history and can be explored in this lens, and compartmentalizing knowledge removes that context. Adam's just one of the few people on YouTube showcasing this.
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  246. I'm just a few minutes in, but I'm already so annoyed with myself that I didn't realize franchise=freedom when I already knew the word disenfranchise 🤦🏻‍♀️
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  247. I really love the research approach of your videos. Usually unbiased until the very end where you tell us where you stand and why.
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  248. What if you heat the spoon with a butane torch?
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  249. My last dog had some pretty severe allergies so we switched him over to a chicken & beef diet for several years. His blood work came back great on a continual basis, and he was healthy until he passed away.
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  250. The cocoa powder is essentially dried, ground-up plants which means, naturally, it's high in fiber. Some types of fiber act as a hydrocolloid (the food kind) so it is entirely possible that the reconstitution of the cocoa powder when also paired with heat results in the water soluble fiber forming a hydrocolloid in a similar fashion to the gelatinisation process in cornflour. The water would also help "push" some oils from the cocoa powder, which then also gets emulsified. This means that not only is the cocoa powder's water-soluble flavourings being dispersed but so is the fat-soluble ones, and in a more even and uniform manner than previously. By heating the water and cocoa powder mixture earlier on, the cocoa powder can soak up more water - which makes perfect sense as many other things also can reach higher saturation if they are heated first (the first thing that comes to mind being sugar in water). Now, the obvious question: wouldn't this happen in the unbloomed cocoa powder too? Well, yes and no. By blooming the cocoa, you are giving it perfect conditions to get saturated and to gelatinise, emulsify, push out oils... etc. In the unbloomed cake, the cocoa powder is mixed with the water but as it is unheated it cannot absorb as much so less oil displacement occurs and little/no gelatinisation happens. Then, it is mixed with the other ingredients. These other ingredients, especially the flour and the egg which absorb and trap water respectively, reduce the amount of water the cocoa powder is able to absorb. Also, even if it does manage to absorb and gelatinise (which is harder without proper hydration) it is then trapped in these tiny pockets and furthermore less of the flavouring oils have been pushed out overall too, which means that there is mostly the water-soluble flavourings, which are transfered rather inefficiently through the cake. Ultimately, this means that the cake with the better dispersal, and with more oils mixing with the ingredients (especially the fat from things like the egg yolk or even fat from the cocoa powder itself), tastes better. Hopefully this made sense <3
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  251. I love how supportive you are of your wife! And how you’ve been including her in your journey from the start. Boys, take notes!!
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  252. I made this dish last night. I'm a beginner at cooking and this was not hard at all to make! Super delicious and different than what I'm used to having. I'm glad I saw this video and tried out the recipe. Thanks!
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  253. PTSD is such a weird thing to me. I did 10 deployments to Iraq, Afghanistan, and different countries in Africa over a 24 year Army career. When I retired, I was diagnosed with PTSD. But, I thought I felt fine. Everyone around me did the same thing I did; day in and day out, so what's the problem? It wasn't until I retired, and was around "normal" people that I realized that my experiences were VASTLY different from those who didn't join the Army at 18. What I've learned in the two years since retirement is PTSD is such a nuanced topic. The trigger for one person may not be the same for another. I had to learn mine. Adam; I think this podcast was well thought out and informative. Thank you for your work.
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  254. Adam Ragusea It’s not necessarily a bad thing, seeing two or three youtubers do the same thing around the same time helps beginners like me combine the ideas they deem best from different sources, I plan on making key lime pie because I was inspired by joshua, then got equally excited when you and babish made it
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  255.  @aragusea  my guess is... you prob don't haha
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  256. Wanna know a better recipe? This what you'll need Salt Pepper We're no strangers to love You know the rules and so do I A full commitment's what I'm thinking of You wouldn't get this from any other guy I just wanna tell you how I'm feeling Gotta make you understand Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you We've known each other for so long Your heart's been aching but you're too shy to say it Inside we both know what's been going on We know the game and we're gonna play it And if you ask me how I'm feeling Don't tell me you're too blind to see Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you No, I'm never gonna give you up No, I'm never gonna let you down No, I'll never run around and hurt you Never, ever desert you We've known each other for so long Your heart's been aching but Never gonna give you up Never gonna let you down Never gonna run around and desert you Never gonna make you cry Never gonna say goodbye Never gonna tell a lie and hurt you No, I'm never gonna give you up No, I'm never gonna let you down No, I'll never run around and hurt you I'll never, ever desert you
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  257. Q: Are you making very fun to watch and educating content? A: Heck yeah!:)
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  258. Getting high with your pets, a tale as old as time
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  259. Great tips! Especially mentioning that the alcohol itself is a big deal as a lot of flavors out there are alcohol soluble but not water soluble, thus using alcohol in food gives you an additional way to extract flavor. and who doesn't want more flavor?! Funny to see you using that Bay Bridge wine, that's my go-to cooking wine!
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  260. As a Botanist I have annoyed my friends for years by saying Tequila is asparagus juice. Also for fun here’s some more surprising members of the Asparagus family: Monkeygrass Hostas Spiderplants The Dragonblood Tree Snakeplants
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  261. We loved having you and our members really appreciated your talk! Jill Evans - VP of Programming, Atlanta Writers Club
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  262. Thanks to science mine will be 14 in November.
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  263. “Not that Oxford.” Made me smile. I went to undergrad at Miami University in Oxford, Ohio. Which was always a special moment when folks would ask me where I was going to college at. 😂
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  264. He works at Mr. Cacciatore’s down on Sullivan St., across from the medical center
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  265. There’s an article about him and his wife’s love story/business partnership in the University of Tennessee student newspaper. Apparently she was nervous to introduce him to her parents cause he was “a city boy from Nashville” According to the article he was a history/German literature major who, “took his love of books and knack for tinkering and poured them into learning the ins and outs of being a dairy farmer.” The things we do for love ❤
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  266. Man I was getting behind on trying new chicken recipes, good thing Adam got me all cacciatored up!
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  267. Also... on a related note, kudos to Jimmy Carter (for legalizing home brewing at the federal level back in the '70s), and the American Homebrewers Association (for pushing to legalize it nationwide at the state level since then, it finally became legal nationwide as of 2013). Home brewers have been the catalyst and the inspiration for the craft beer revolution!
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  268. The hardest part about working in a restaurant for me was mirroring the public's time off. Every long weekend and celebration is spent in a hot kitchen. It kind of takes you out of the regular ebb and flow of the local work week. Sure - you get to enjoy the amenities of your neighborhood with not as many people to wait behind (lines etc.). But, I always found it somewhat alienating. Another great EP! thx man.
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  269. macon? you're from macon georgia? i live like 20 minutes from u wtf lol
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  270. I accidentally disliked this video for a day...I fixed it now, but I feel guilty and dumb.
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  271. I know what one of tomorrow’s homeschool lessons will be for my children. Pasta making!
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  272. i not only like how you make your videos, but i also like you as a person. i love watching your stuff. keep up the good work, man!
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  273. I'm an avid simpleflips fan, where "roxanne" is a huge meme song. I'm also a fan of XQC, who in one of his streams, reacted to your new york pizza video, which is how I found your channel. Now I've stumbled upon this video. The cycle is complete. XQC --> Pizza --> Adam Ragusea --> Roxanne --> Simpleflips --> Me --> XQC
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  274. Love this video. As a self-taught home cook, I've always thought about the possibility of opening a restaurant. I realized that while I love to cook, I love it on the much smaller, more intimate scale of my own kitchen. Restaurant workers are heroes... they work hard and get little gratitude. Thank you to all of the hard working cooks & chefs out there!
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  275. Thanks. This will be the second of your recipes I've tried (hooray pizza bread). We have LOTS of hickory trees. We pick the nuts in the fall so we know which trees are hickories. Also, I'm delighted to have a possible good use for the bitternut trees. I want to find out if the bitterness in the bitternuts is in the sap, too. Right out my window I see a south facing shagbark hickory tree. It's a ridiculous amount of energy to make syrup but in February and March we're still paying to heat the house so it doesn't seem as wasteful to boil syrup as it does to can fruits and vegetables in the summer whilst also paying for air conditioning.
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  276. @Scitch2781 Lmao or he's just making money off his hard work and excellent product
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  277. Yoooo I go to MSU! Dr Zabinski is a professor in the same department as my major too!
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  278. see's the video* me:wtf , why didn't i get a notification. youtube : you haven't even subscribed. me: WTF
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  279. Tips for gathering good scientific evidence from a current nursing student in uni who previously studied psychology. (I am surrounded by journals and articles and often have to critique them). Articles and journals should be peer reviewed, meaning another separate professional who has no connection to the study undertook checks what the article is saying and checks the evidence. This makes It harder to alter/fake/manipulate evidence. Articles should also state bias from researchers (if they do not, GOOGLE THEM! Most professional bodies are on registers and are easily traced ). Check credentials of people who make studies as well, again google, drs/nurses/scientists are on registers. Studies that are randomised trials are often better than case studies. Studies that are controlled also have less change of a random result that may agree with your point but be influenced by outside factors.
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  280. You mean a microphone?
    131
  281. I live in Florida, but never thought to do a mangrove tank. Such a cool idea, I can just stock it with native fiddler crabs.
    130
  282. "I don't want people to get the impression that they need such an expensive piece of gear to make the recipe, because most of the time they really don't." Thank you, thank you, thank you. I can't afford a stand mixer, and I'm glad that you show that I don't need one to still get the same results.
    129
  283. Hi Adam! i love your videos and as someone who lives in Indonesia, we eat a lot of rice fish in our daily diet and i feel like you represented this very well. Usually we would just deep fry the rice fish with some spices and eat them with a side of sambal and rice. I hope you can fully utilise the versatility of rice fish as i think it's an underrated protein. Thank you and Have a great day :)
    126
  284. I am actually using Lagosta (Vinho Verde - "green wine) from Portugal right now while making this recipe. 😄
    125
  285. Is it sacrilegious that, as a chef, I love this channel and watch every video?
    125
  286. Ehi man I'm the guy from Bologna! Very nice recipe! Of course it's not canon but it looks delicious! 11/10 would eat it right f now! Good job!
    124
  287. If your outside and hold your eyes closed for a little once You open them you can see how much blue light there is until your eyes balances it out
    124
  288. I'm very pro-science and very much against superstition, climate denial, anti-vaxxers, and other anti-science/anti-reality viewpoints. I also had life-saving brain surgery when I was about six months old. I'm not sure I ever consciously made the connection between my views and my experience until this video.
    120
  289. Can confirm these types of things are better than you’d expect but worse than you’d wish for
    119
  290. Much love from Turkey❤️
    118
  291. Thanks Adam for answering Charlie & my question! Music Education majors who cook rule! Happiest of holidays all! #CheapMeat
    117
  292. "A guart of a jig of flute dissolved in a half fiddle tune of stock per boy-howdy of freedom meat"...
    116
  293. "The blt is not a bacon sandwich, it's a tomato sandwich" - j kenji lopez alt
    114
  294.  @LingLing1337  I think chef John sounds exactly how he wants to sound. He actually developed his weird way of narrating several years into his YouTube career.
    113
  295. Adam! Caesar salad is definitely more disputed then what you said. The family of Livio Santini, a kitchen worker, has still maintained to this day that Livio would make what became the Caesar salad from his mother's recipe when he got homesick, and Caesar Cardini simply told him to start serving it to customers. There is also a story that Mrs. Wallis Simpson, wife of King Edward VIII, forced Caesar to entertain her by serving it tableside.
    113
  296. Ay nice shoutout to Ethan Chlebowski at the end! His video on deep-frying helps a lot for people who want to get into it but don't know where to start/ are afraid of starting.
    113
  297. I only wish there was a carcinogenic test or standard for liquid smoke. And it seems like a good marketing message to me as well "Meets or exceeds USDA <insert standard name here>"
    113
  298. Protip for the lime shoppers out there: the softer a lime is, the more juice it will have
    112
  299. holy shit you teach at mercer? haha hello from athens :)
    111
  300. Came for the intriguing title, stayed for the invitation to stare at the wall for fifteen minutes after watching, questioning why it is that I do the things I do and wondering exactly what parts of me do and don't feel fulfilled when I cook under what circumstances, both personal and professional (culinary school is a hell of a ride when you first get in and the social dynamics in your class start to take form). The "am I killing myself on this thing because I think it will impress someone" made me gulp. So uh, yeah. Thanks for this. Sincerely.
    110
  301. Mexicans - no, the rest of the world is nowhere near as annoying as Italian keyboard warriors when it comes to food.
    110
  302. As a U TENN grad of ALMOST 50(!) years, I love your shout-outs to Knoxville and its people and places. Thank You PS I have NOT had Cruse soft serve, but I have had the ice cream at the Penn State Creamery - Delicious.
    109
  303. If you can have bread, there is no knead to not make this. Hahaha ah I need friends
    108
  304. Adam Ragusea wooo investments! Wooo cheese!
    103
  305. I know you take the comments very seriously and read them, so I just want to say that you’re genuinely my favourite chef on the internet and all your recipes have helped me a lot. Thank you for your work.
    100
  306.  @TheStickofWar  This doesn't happen. It's a really common myth that we get paid by pet food companies to shill their products, but this just isn't true. I've never received a cent from a pet food company and I've never met another veterinarian who has.
    98
  307. Thanks to science I'm wandering around this globe
    98
  308. @Zachary Clayton at Brown University
    96
  309.  @peter_smyth  Holy shit I didn't realize I was misspelling discreet. Thanks for the info! I hate to admit I'll probably use this tidbit sooner than I'll make purple deviled eggs.
    96
  310. "Why I seize-on the means of production, NOT my steak"
    95
  311. You might sound like an insufferable tool, but you'd be OUR insufferable tool.
    94
  312. I made this a few days ago and despite over whipping the cream it was really good! everything seemed bland on its own but together it tasted amazing
    93
  313. I agree with your wife loads of powder sugar is the best way😋! Congratulations on your book Lauren! ❤️😁🥳
    92
  314. I love YA novels. I’ll definitely be checking out Lauren’s work!
    92
  315. As a fellow Brit who loves her Bubble and Squeak, I have to say you did a great job :D One thing you can try is add parsnip into the mix, it really amps up the flavour and gives some real depth!
    91
  316. Every Adam video (and I say this from a place of love): "You could do work. I don't."
    91
  317. One thing I love about these videos is it's exemplary in showing how important our educational institutions are all across the country, if for nothing else but for historical records and helping us, as a people and culture, understand WHERE WE ARE in terms of progress or change. It's very easy to forget how important these educational pillars are in our communities and they desperately need to be supported and defended.
    90
  318. These 33 dislikes are people who can't be pleased by anything
    89
  319. if you crumble the paper parchment into a ball 1-2 times it works the same as cutting wedges
    88
  320. 11:20 - "under appreciated crew person" - as a boom op, thank you, it is hard work that often goes under appreciated 😅 especially with multi camera setups, longer takes, and "lets shoot wide in 4k and crop in in post" becoming much more common recently. as a soundie, I love when Adam flexes his knowledge on this stuff - reminder that the first videos on this channel include an amazingly arranged and performed Cher cover, and a great explanation of phase cancellation.
    87
  321. extremely handsome as well.
    87
  322. Thanks to science I have 2 nephews born
    87
  323.  @gastonmarian7261  My dogs get so many pets during those times because their fur feels like literal music lol
    86
  324. You said, "Laugh if you want to," but I was tearing up. I found that last few minutes to be very profound. Cooking has many emotional and social components that go overlooked and underdiscussed, so I just wanted to thank you for looking at and discussing them.
    86
  325. As a grad sociologist, it’s really interesting to see a video on your channel that explores sociological elements of cooking. Really enjoyed this Adam
    85
  326. Saw your interview in Slate. Congrats on making it from a person writing the articles to a person being written about.
    85
  327. False. Adam always has pizza dough ready in the fridge
    83
  328. I came to this video thinking I was just going to learn about growing tomatoes. I learned sooooo much more! Thank you!!!
    83
  329. It's an important basic life skill.
    82
  330. I think the voiceover is him but the camera recorded sounds are his dad
    81
  331. Wow thanks: I was brought up on steamed mussels using one shell-pair as a set of mini tongs. LOVE the broth-scoop-shell idea!
    80
  332. We prefer waiting in queues.
    79
  333. deadfr0g Eating is a gateway into a loooot of hobbies. I’d say eating is one of the core things in life. Eating can lead you to cooking, gardening, hunting, fishing, trapping, and BBQ. All of those things have tons of branches that shoot off them into other hobbies
    78
  334. i’m glad your channel is blowing up. please never change your style, you’re one of the best channels on youtube
    78
  335. Donuts are a food that there is a huge difference between cheap and expensive. As I got older and ate fewer donuts or pastries as I watch my calorie intake, I started to buy mostly only “premium” donuts and pastries. The $1 donut at Dunkin’ or Krispy Crème or other cheap stores just taste low quality but that $3-$4 donut is often so much better. It’s with that extra $2-$3 for something I only eat on occasion.
    78
  336. no, you rename to who/where you got it from most likely costcobird
    77
  337. I love how he encourages experimenting so much! My mom used to do that too. She'd take a traditional recipe and refine it until it was perfectly delicious and easy to make.
    75
  338. Wow, Adam, this was a great video. You are correct about the steel needing more time to heat up than the stone due to its increased mass. The heat transferred in each material is dependent on its mass, specific heat and temperature difference (Q=mc(delta T)). Using the form of this equation with respect to time, you can do some algebraic rearranging to loosely show that the ratio of m_steel to m_stone is directly proportional to the time it takes for the steel to reach the same temperature difference as the stone. (Source: I am a mechanical engineer who is particularly passionate about heat transfer) I love your scientific inquisitiveness that you bring to cooking, and you really went the extra mile in this video by interviewing Dr. Yee. It really makes you a unique chef (and YouTuber in general) and super interesting to watch. Keep it up!
    74
  339. My best guess is that the proteins were never denatured in the first place. Heat itself destabilizes emulsions. Both because it decreases viscosity (exact opposite of what thickening does for gravy), and it also increases the difference in density between water and oil. Speaking as a chemical engineer here. Crude oil is usually emulsified with water, and heat is one of the things used to demulisify it.
    73
  340. Not only that, living people touched your food before you ate it!
    73
  341. Soooo excited for this. The pickles are the best pickles I've ever had tbh, the pork came out beautifully so tender and moist, now just reducing the liquid. People keep coming in to smell it lol.
    72
  342. "on the other side of a long-sealed iron door" sounds like the plot of a horror movie.
    71
  343. I've never commented on a youtube video in my life until now. This video is brilliant.
    71
  344. If this video were a classical musical piece, it'd be called "Incrementally Fermented Variations on a Theme of Pizza Dough: A Comedy of Blackened Garlic Powder Errors in One Act."
    71
  345. Are you out west? Walla Walla onions are similar to Vidalia onions. They aren't as sweet, but will do when you can't get the real thing.
    70
  346. One of my favorite parts of this channel is that your actually in the southeast. I feel like most cooking channels are based in California or the northeast, so I'm not always sure I can get all the fancy exotic ingredients they use.
    70
  347. I absolutely love the scientific input in all these matters. It's a refreshing take on the sensationalist stuff that you see in regards to a lot of this stuff. Please keep it coming! It's really appreciated and enjoyable!
    70
  348. Hey adam! Me and my girlfriend tried this recipe but instead of the spices you used we used more herbal spices, and i must say it adds a bit of a smack to the chicken thanks for sharing the recipe!- Jack
    69
  349. That toothy old lady was totaly into the kiss, she was freaked out and therefore looked terrified, by the presence of a camera. YOu have to remember in this era being recorded on video was a completely foreign experience to people in general, this was before even VCR cameras were common. But despite being scared almost rigid, she leaned into that boozy ash-tasting kiss without the slightest hesitation.
    68
  350. As a Brit, I'm all about the Jersey milk, especially the Gold Top for that heterogeneity.
    68
  351. 3:31 the tortilla has a T on it
    68
  352. Have my own recipe but I added the chicken livers to it and wow.. just wow
    63
  353. Working in the "field" i've noticed the most important thing when using a knife is to FOCUS on what you're doing! You only need a split-second to think something else while chopping onions to accidentally chop your fingers... Shame the profession is not nearly as "respected" as Adam makes it seem, most customers just want their food quickly and they want it to be "fine dining" quality even when it's only a step forward from McD's etc in price and thus quality.
    63
  354. I tried the grilled cheese method you shared a couple weeks ago and loved it, going to be trying the bolognese sauce soon 😊
    62
  355. Your kids are so beautiful. Awesssssssome vid
    62
  356. Since you mentioned Indonesia in your video, any chance you might explore a little bit about some of Indonesian cuisine? Especially when you want to make one of the best soup Indonesia has to offer: Rawon. It is made using Kluwak (or Keluwak), which gives the soup its black colour and is poisonous if not treated correctly. You will probably have fun exploring the chemical properties of the plant and why it is used.
    61
  357. Who would buy a no-ice-cream machine?? What a ripoff, Smh - This was posted by the Comment-Before-Watching gang
    60
  358. Well I mean, you weren't exactly not depressed while doing so.
    59
  359. We have but one life to repel squirrels. They have generations to break in.
    59
  360.  @floppyboi01  because skipping to important parts exists, also the video wasn't made the exact same time I commented.
    54
  361. My favorite thing about Adam's videos is when he gives the advice (in so many words), "this is what the experts do, and why it makes sense and is smart... but ultimately the ONLY thing that matters is if you like it or not. I appreciate the frankness and brutal honesty, straightforwardness, and reasonableness in all of his advice!
    54
  362. I was like, no!!! you are making deviled eggs, not egg salad! Then I was like, OMG! egg salad IS deviled eggs... ooooooooo....
    54
  363.  @Scranny  white guilt is an explicitly negative concept. I don't want "oh woe is me i'm so evil I'm white" I want accountability and I want people being frank and honest about history. If you can't appreciate that, then that's your problem.
    52
  364. In Morocco when you go to the market they sell you mainly celery leaves, the stocks are just used for soups or stock, but the leaves are for what you pay. Living in Spain, is a pain to look for celery every time my mom ask me to buy it for her as I know what she wants :)
    52
  365. I'm pretty sure my vent hood only contains a speaker and a white noise generator.
    52
  366. Adam Ragusea Sorry Adam I could have been nicer. I get a little ticked off when people complain about sponsorships in videos because most youtubers need them to make a living.
    51
  367. My first experience with "mint jelly" had nothing to do with lamb and left my taste buds traumatized.
    50
  368. He said he would make a part two when he had tomatoes to harvest (which is now).
    49
  369. i think in china sugar is used in a lot of dishes to balance heat and just make things taste better
    49
  370. Just made this bomb ass recipe. First time cooking with white wine. Thanks brother
    49
  371. These cookies were great. I like how laid back your measurements and baking/ cooking style is. I usually feel like i'm taking a chemistry test when baking, but i had a lot of fun following your video.
    49
  372. If you can, take a food chemistry class! I’ve taken simple ones to very advanced ones (as I have a chemistry degree). There’s some discussion to replace science gen ed classes in college with more applicable science for non-chemistry related majors i.e. food chemistry classes. I think it’s brilliant to encourage people to know ingredients, what’s actually happening to their food whilst cooking, discussing cooking myths, etc. Something every person can use, like some people get turned off by ingredient labels because of long names thinking it’s some evil “chemical” when in fact it’s just a chemical name for a certain vitamin or emulsifier. And if you advance in food chemistry, you can learn some crazy cool things! However, you’ll need a background in biochem and orgo. Food scientists are really something, and I agree that if you want to pursue it, please do!
    48
  373.  @aragusea  i had to say it like that for the meme, i can definitly imagine people complaining... ;)
    48
  374. ​ @joeyjoejoejrshabadu  i mean... it only scratches the pot if you actually... scratch the pot lol. you can just stir the soup without touching the bottom or the sides, I do it sometimes, and its def not ruining any of my pots
    48
  375. Your videos like this conjure Alton Brown's Good Eats learning episodes. Your videos with just recipes are reminiscent of Chef John. You are doing great man. Don't Change a thing!
    48
  376. thumbnail looked good but I clicked on the video being very skeptical (all italians are when it comes to cooking videos, it's like a meme for us at this point) BUT! This recipe is very very good! I don't know about quantities because that's a giant pot, but the ingredients a process explanation were excellent! And regarding the "unusual things" you did, those depend on preferences, and you also explained almost all of your reasons (for example for the way you cook the meat). Reading some comments... the liver was not too much of a surprise (many ragù recipes require poor slabs of meat. like.. whatever you have can be fine). ragù uses white wine, red wine is usually used for main meat dishes, not for pasta. Vinegar is a novelty but again, a personal preference (and it was a couple of dashes to bring out more flavour, so it makes sense). Bullion a novelty as well but he didn't use stock nor season before that point so it's not that weird either
    46
  377. Adam, I just made your dad's mac and cheese and it is the most delicious goddamn mac and cheese I have ever eaten. thank you for this recipe! mm
    46
  378. Everything tastes and looks good with cheese.
    45
  379. As Adam says, quoting Paracelsus, the dose makes the poison. The quantities of food that Adam are holding in front of Poptart are almost certainly not enough to cause death, let alone real danger. Some also aren’t necessarily very attractive for dogs to eat. For instance, those 100 grams of very dark chocolate are extremely bitter. Unless the dog can “sense” the high fat content and finds that its desirability outweighs the deterrent of the bitterness, the dog won’t regard it as food. The milk chocolate is high in sugar, so obviously the dog would find that taste desirable and gobble it down, but 100 grams of milk chocolates contains very little theobromine, even compared to what’d be dangerous to a much smaller dog. Likewise that garlic… It’s unlikely the dog would instinctively eat garlic, if given the chance, or onion. The biggest risk, relative to what the dog might try to eat, are probably those sweet, sweet sugar-rich grapes, so if that was to happen, Adam would have to intervene, but he’d have plenty of intervention options and plenty of time, especially if holding the grapes at the time.
    45
  380. 1:32:30 I remember somewhere that in Rob Trujillo's audition for Metallica, he just decided on the fly to play Battery and absolutely nailed it. Definitely underutilized
    44
  381. I grew up in the middle of the corn fields of Illinois, descended from farmers in all sides of my family. The field corn around here is sold for animal feed or Staley's corn syrup or shipped off to turn into all those weird things they turn corn into. I remember ONCE mom cooked green field corn to eat off the cob and none of us ate more than a bite or two. Terrible stuff compared to sweet corn. Everyone around had large vegetable gardens and grew their own sweet corn. You'd have to be desperate to eat field corn...
    44
  382. Video title: "Truffles and the doggies-" Me: I'm in.
    44
  383. It threw me for a loop when you said freshman quarantine vs going into senior year. It hits me in the chest thinking it's been over 3 years now since lockdown 2020... Cherish every moment of this time in your life. I graduated 2013 and while the world is a good and beautiful place, there's something about the availability and "unknown" of life that can change by the time 10 years have got behind you. It somehow all gets better as it gets worse, yet worse as it gets better. You're gonna do just fine 🤘
    44
  384.  @gcitser1527  mate i love yorkshire pudding so much I'd baptise my baby in yorkshire pudding batter then bake him to make toddler-in-the-hole and eat it
    43
  385. Your wife is absolutely beautiful! Thanks for the recipe definitely going to make this for Memorial Day party!!
    43
  386. hey I just want to say you are awesome man goodluck on your success
    42
  387. Laugh if you want to? I thought that your sentiment was really cool. I don't speak my mother's native tongue but I can connect to my culture a fair bit by what I'm eating/cooking and by extension my family.
    42
  388. Adam Ragusea I’m just giving you a rough time man. I’m a huge fan of the channel, so I’ve heard you say that like a million times. I think it’s just the “what brits call a grill” part that’s funny not necessarily explaining what a broiler is. Either way it doesn’t matter to me I just like your videos and was making a joke. I meant nothing by it. I’m a college kid who uses your videos to help me cook all the time!!
    42
  389. 5:50 my house used to have a wall and a door separating the kitchen from the house but my parents tore it down a couple of years ago.
    41
  390. @Adam Ragusea I love your content man
    41
  391. 25:54 what you had would've most probably been mukhwaas , literally translated as 'mouth smell'; they can be any combination of large-crystal sugar or lump sugar, raw or lightly roasted fennel seeds, candied fennel seeds and cardamom. In many restaurants in India, the waiters don't bring the check/bill to you, you have to go to the cashier near the front door to pay; and often there is a plate or bowl of mukhwaas there, as an after-meal mouth freshener. https://en.wikipedia.org/wiki/Mukhwas
    40
  392. Rookie, imagine yourself harvesting the cactus while being judged by the neighbors.
    40
  393. The kind of person who gets annoyed about that is the exact kind of person I’d expect to find in the Adam Ragusa audience. It seems there’s a pedantic nerd inside all of us, even if small.
    39
  394. My new spirit animal is Adam Raguesea - I had my first tomato in 20-years thanks to you!
    38
  395. love from Turkey, Adam!!
    38
  396. very fgood videos bro
    37
  397. I edited my comment and lost my Adam Ragusea heart :(
    37
  398.  @KanjoosLahookvinhaakvinhookvin  There is a name for it! It's called "blue"
    37
  399. ADAM PLEASE! I should be working right now.
    37
  400. "Grease"
    36
  401. I love your cooking videos SO much, please don't ever stop! I made the pound cake by itself on a whim yesterday and it's so good I had some for breakfast this morning.
    36
  402. Hey, I just found this channel trough YouTube's recommendations. This video is really good: Clear, informative, well structured, and makes a lot of sense. Thank you for taking the time to share your knowledge with us, I'll subscribe for sure!
    36
  403. Adam Ragusea I’ve actually seen chicken feet with all the other fresh poultry meat at my local Walmart (They call them Chicken Paws, which makes them sound cuter than they look.) Can’t really say that it’s typical, since I’ve never seen them at a regular grocery store before in my life. But at least with Walmart you can always check on the app first. Also I’m in Texas, so that might have something to do with it.
    35
  404. Just finished eating some of this! It turned out great, and my dad said it was the best cornbread he has ever had! Thanks so much!
    34
  405. chicken livers forever changed my bolognese game.
    34
  406. I wanna smoke weed in the eel pit so bad
    34
  407. The butcher/meat shop on Bass Rd sells slab bacon
    34
  408. I wonder if mirror Adam made some music for a really canonically strict star wars podcast...
    32
  409. I don't think your last name is hard to spell. In fact, I have a mnemonic for it: It's an ocean of Italian sauce. A ragu sea, if you will.
    31
  410. I have never driven so fast to my local grocery store to try this method TODAY!
    30
  411. JUST STRETCH IT OUT AND PUT IT SOME PARCHMENT AND BAKE IT!
    29
  412. As an Atlanta resident, love that you're highlighting Macon restaurants!
    29
  413. I like cooking and I subbed for your recipes and tips like your cookie broil and pizza vids, but you aren't just a good cook. Your content and the edit for your vids is stellar. You get to the point, it's good advice. You rock. My dad is just like yours, using his cheap american cheese. I'm getting some of this stuff.
    29
  414.  @syedraza1588  bob ross existed for a while
    27
  415. Made this recipe, holy god is this fantastic! Thank you so much for this, all praise Ragusea
    27
  416. Loved the video as usual Adam! I’ve made peach ice cream every summer for the past few years now and I’ve come up with a couple of tips. For starters, I add a splash of liquor to every ice cream I make (per fellow Georgian Alton Brown’s advice). For peach ice cream I add peach moonshine (for chocolate ice cream I add a coffee rum), maybe an ounce or two per pint. It helps make the ice cream less crystalized because it has a lower freezing point than water. Another thing I do is when I make peach ice cream, I was always mad that I would discard the peach skins. Instead, I decided to add the peach skins to the saucepan when the cream is heating up to extract all the peach flavor possible. Also, this was a problem for me, but adding the peaches at the beginning of the churning process means that all the peach pieces settle at the bottom. I add the peach sugar syrup at the beginning of the churning process but add the peach pieces at the end of the churning process. Also, make sure you’re getting overly ripe peaches. Same theory with banana bread, the texture won’t be so obvious so get peaches with really really peachy flavor, less peachy texture.
    27
  417. Continuing the Lord’s work, I see. Such wholesomeness... much entertainment.
    27
  418. @NamedKitten I don't want to block it cuz Adam needs money, I'm just bored
    26
  419. a thread that has philosophy AND maths on a cooking channel, this is the best crossover for me
    25
  420. Hey Adam, pretty sure you won't see this, but if you do, I just want you to know, I'm an aspiring chef, current line cook/kind of default sous chef, and I got my first menu item on the books by taking inspiration from one of your videos, (hint: white wine). You're an excellent teacher and I appreciate your effort on this platform.
    22
  421. Get out 👉🏽
    22
  422. Adam Ragusea "The original liquid smoke controversy" California Pot Commission: "Adam, you're adding more smoke to the fire"
    22
  423.  @aragusea  That's dedication to the craft! I'm guilty of having lip synced some select lines in production so I wouldn't have to switch between two different audio tracks if the whole was narrated, and it's a bit awkward, but I would highly benefit from a clip microphone tucked somewhere. Anyway, love the outdoors shots, more variety and they sound just as great!
    21
  424. Made this for a dinner party because one of my friends was vegan (otherwise probably wouldn’t) and it was SUCH a hit!! Everyone was in awe!! Including me!
    21
  425.  @aragusea  People who are good at chemistry are always pedantic. To be otherwise is likely to get you in big trouble in the lab before long.
    20
  426. Damn so you're telling me that I was wrong to snidely say "slave" under my breath every time he said "African-American domestic worker"? Idk how to live in a world where not every immediate conclusion I jump to based on my gut feeling is true
    20
  427.  @louigovi  I don’t agree there either - I think the closest equivalent would be a blancmange.
    20
  428. Or add a pinch of baking soda if you want to shock your guests with blue soup.
    20
  429.  @aragusea  trying to be funny
    20
  430. After all, you're Tony Montana of your lasagna
    19
  431. God bless you. I finally have something simple yet impressive to bring to parties.
    18
  432. In the US, or at least in New England, brown bread refers to a steamed bread baked with molasses. You can still buy them packed in tin cans at any grocery store.
    18
  433. Wow that last part warmed my heart so much. It feels nice to be appreciated as a worker in the food industry
    18
  434. Are you part of the maltfia
    18
  435. I'm from Cleveland and appreciated the shout-out lol. Also, I think it's interesting that I don't particularly like Cleveland but still get annoyed at the attitude it sometimes gets
    18
  436. Adam Ragusea Absolutely not, hopefully you even introduce some people to the movie. May the Schwartz be with you!
    18
  437. That was a nice conversation
    17
  438.  @kukkas  I meant that Jason on Creeping Death whenever they played live added so much, that it’s like his song to me.
    17
  439. Am also Youtuber. Can confirm that sponsors are what pay the bills, not google ads.
    16
  440. I'm sorry Adam I just couldn't think of a sick food pun for this one. I'm sure we've all bean there.
    16
  441. Well that's true if you're doing a non baked Mac and cheese, but if you overcook flour it can turn gritty, and there's nothing quite like an oven baked Mac and cheese
    15
  442. If you're having a hard time getting residual smells out of silicone implements, you might try giving then a soak in water that's had unscented Oxyclean (if you can find it). I used to use that stuff to remove odors from food buckets that I'd get from restaurants. They were free, but would have NOT have been cleaned for long enough to be growing mold. I was using them to ferment wine and hard cider, and I don't know what the chemical was in the Oxyclean was, but it would remove the odors from the plastic. I'm assuming that it was oxidizing the chemicals that the odors were made of so that I couldn't detect that musty mold smell. But it was a pretty good product. Now all I can find is scented product, so no point in using that. Anyway, I'm enjoying this podcast as always.
    15
  443. White wine vinegar - CBD Extract
    15
  444. Modern day good eats. Educational, straightforward, engaging, and I can walk away from a video with a concept to take into the kitchen and really feel like I learned something. Not to mention you have the attention to detail and focus to reference your past videos (most of which I've seen) I really dig this channel, thanks for making the content you do, and I look forward to you having at least a million subs
    15
  445.  @aragusea  Hey dude I'm not complaining. I just started my Hello fresh account because of you. Keep on keeping on
    15
  446. My gramps used to save the goose grease and use it for oiling his waffle iron before adding batter. Sounds strange but they tasted amazing.
    15
  447. The like button is on the left
    15
  448.  @noahway13  Oh hey look, another as$hole boomer with a giant stick up their butt... -_-
    15
  449. I would say that the practice of coffee (or tea I think is often given as an option) after a fancy dinner still somewhat exists in the US, but it has fallen below the level of being so ubiquitous that you can just write "demi-tasse" on a menu and be understood with zero context.
    14
  450. Dude, your content is amazing! It’s gonna be so weird when your channel becomes so huge that I don’t know where the time’s flown to. Count on it.
    14
  451. Ending with a Ghostbusters quote. Love it
    14
  452.  @aragusea  true, but people don't always think logically!
    14
  453.  @PoeLemic  Most of the Chinese dishes I cook I learned from my family, and they’re nothing like what you get from Chinese American takeouts. Less stir frying in heavy, syrupy sauces, more obscure seasonings (fermented black bean paste is to Chinese what marmite is to the Brits) and gentle steaming. If dining out isn’t an option for you anymore, plenty of YouTubers like Adam have done a great job adapting Chinese / Asian style cooking for American home cooks. You should definitely try that!
    13
  454. I don’t love cooking but do it often for my family and people always seem to like my cooking and I DO enjoy having yummy healthy home-cooked food for me & my family to eat. I really enjoy your videos because you don’t measure (which is how I roll) and you’re no nonsense with time saving tricks (like the onion peeling - which I do, too!). I really enjoy learning from you (and this is coming from someone who typically refuses to watch cooking videos because the instructions are too complex and the end result isn’t enough of a return on my time investment). I also really enjoy your narration - I can see why you’re in the radio industry. Great voice. Thanks for making these! Looking forward to more!! 🙌
    13
  455. idk why i had a warm feeling in my heart everytime the steam covers the camera... i wear glasses and the steam from cooking always does the same thing that was sweet and relatable bless you :)
    13
  456. Are you a friend of DeSoto?
    13
  457.  @aragusea  They're kinda right. The heat flux curve for water is s shaped, so water will boil violently in two regions. The first occurs when it departs from nucleate boiling, which occurs around 130 Celsius for water (provided i'm actually recalling the temperature properly, that's not 'around' as in approximate, but around as in littrealy in the region of 130C). At that point the heat flux is probably as high as you're going to get in a home kitchen and water will boil away very quickly. As the temperature increases past that, the steam produced creates an insulating layer and the heat flux decreases to the minimum at the leidenfrost point of water around 200 Celsius, after which it enters the film boiling regime and the heat flux increase again. While you're not going to exceed that peak heat flux, once you're looking at ~a hundred degrees past the leidenfrost point, it's more than enough to cause a small droplet to evaporate quickly. [speculative] This is presumably a good temperature for the controlled browning that pancakes need because of that insulating effect. To low and nothing browns. Around 130 C, you're going to have really poor cooking due to how the water in the batter boils violently and still may not be hot enough to brown (so steamed pancakes bacily). Higher and surface of the pancake will reach to high of a temperature and burn. At 200 Celsius, it'll heat the batter up enough to brown it but the the heat flux is at a minimum so it will take awhile to get to that temperature and give the heat more time to distribute through the batter for more consistent cooking.[/speculative] for practical purposes, good luck holding a frying pan at 130 celsius unless you go well out of your way to do so. I don't even know why you'd want to; you either want it a fair bit below that (bare simmer) or well above that. also yea 200 Celsius is not hot in cooking terms. That's about what you bake cupcakes at. Your pan will get way hotter than that searing a steak.
    12
  458. Because he's a genuinely good dude who uploads great videos that can educate anyone who wants to learn about cooking, all while making sassy Dad puns. Plus it helps that he's one of the YT Cooking communities OG content creators.
    12
  459.  @Theres_No_PlanetB  Environmental science is a good degree to get! It's a very solid base for other specialized sciences like geology or environmental engineering. There is a big need for competent field staff across the industry right now. My mix is usually 60/40, field/office. I've seen people go as low as 5/95 and as high as 90/10.
    11
  460.  @aragusea  hell yeah, looks like growing potatoes once spring comes.
    11
  461. While I don't have brioche buns with me at the moment, this sandwich still turned out great with a different hamburger bun. The fried cheese around the outside is honestly the best part.
    11
  462.  @afthang732  Doing it in a colander for this recipe allows all the water to drain out and also evaporate from all directions so the beans are dry enough to char in the skillet for the next step. Gap with a pot lid trick is fine for recipes where you're gonna add moisture/sauce back in right away, but here the colander has its proper role :)
    11
  463. hey, I took a class from Dr. Lucey a few semesters ago! great guy 👍
    11
  464. 5:17 Luckily for this man he lives in Japan and not the United States so his hospital trip probably only cost him about 1000円(approx $10) and not $8000.
    11
  465. Where’s the before 50k gang at? I’m loving the vids man, you’re becoming my fav cooking YouTubed to watch! Great work and keep it up:)
    10
  466. Pastah ragusea
    10
  467. Adam Ragusea my favourite would have to be a good Sunday roast #MUFC
    10
  468. 420 likes... yeaaaaah Also I commented on your Sweet Skillet Cornbread back in April: "Subbed. Welcome to your new career choice! Great stuff!" hahah
    10
  469. 1.5 hrs in and still feels like a fever dream hearing Adam talk about metallica so in depth
    9
  470. I've always used white wine, even before I saw this dude. Learned it from my grandma. So good with chicken and fish
    9
  471. It's also the fact that he often says that you dont need to bother to make things perfect, re-uses pots to save dishes, and doesn't have any insane single-use gear etc. It's not restaurant style food, its just really good food a dad would cook for his family and a lot of people including me like that.
    9
  472. I would hate having a desk job, I love my job as a cook in a restaurant. I love my job and for the time being I will not quit it anytime soon. Love your vids Adam.
    9
  473. Adam: Eat more fried chicken than that and it's just going to end your whole day right there. Me: You must not know bout me.
    9
  474. I love Cleveland! I spent my childhood there. Although yes, being a child in a middle class family, living in a safe suburban neighborhood, attending one of the best public schooling systems in the area, I was pretty sheltered from its socioeconomic problems. It’s a place I definitely want to return to and explore with fresh eyes.
    9
  475. George and Gracie the goldfish are precious little fish and i love how you made their home! It's such a cute little pond. If you blanch veggies like zucchini or carrot and offer a small piece they can nibble on it, it's good for their digestion 👍
    8
  476. Suggestion: chop up half of the chocolate chips. It adds texture and taste.
    8
  477. Hello, I'm a dietitian specialising in diabetes! Currently, there is no strong scientific evidence that the keto diet will help you go into remission from, or prevent, Type 2 diabetes. The evidence that is there is either anecdotal or has poor study design, thus the diet is not supported by the science. It is likely that, as with pretty much any other diet that causes a caloric deficit, the weight loss is actually what causes the improvement in glycaemic control
    8
  478. Was just there to pay visits to Elizabeth Reed and the allman brothers
    8
  479. Sharpe reference in Ragusea video? Now that’s soldiering
    8
  480. I went the crazy route, water whetstones. 500, 1000, 5000, 10000. I also do woodworking, so it was for both. Nothing beats a razor sharp knife. Is it worth all the effort? Hell no, but it was fun to learn and is a new hobby.
    7
  481.  @aragusea  It's pretty big! Seats 140 in the upstairs dining room. But yeah, gopro makes everything look bigger
    7
  482. I'm a huge knife nut but rather enjoyed your video. It's a great general reference for people who want sharpener knives but aren't sure where to start
    7
  483. Sawmill gravy with ground beef is really good, by the way ;)
    7
  484. But what if you're a.. Late bloomer? 😏 🤦‍♂️
    7
  485. Adam, I appreciate that even when you're pimping yourself out for the sweet, sweet ad money, you still give us quality, entertaining content. Thanks.
    7
  486. Don’t blaze in the eel pit, guys. They just said they don’t want a buildup of gasses there, so I guess filling it with smoke will kill at least a sturgeon. Instead. Blaze outside, look at the angry lizard for a bit and THEN retire to the pit.
    7
  487. The aluminum leaching is more of a problem for extended periods of marinating/simmering. An hour's worth of cooking won't be that much of a problem in comparison.
    7
  488. Excowabur! 😂Awesome! Yes, I'm old (weeks away from 50). Yes, I'm a dad (3x over). With this experience, I feel qualified to tell you that one is a high-level dad joke, sir. Simply outstanding.
    7
  489. Thank goodness for the dude that started tacos. Go cougs.
    7
  490. Just say it. Fecal contamination of meat is a thing. Shit on food, people. It's a part of our industrial food system.
    7
  491. That looks great! I'll have to make some mush-ROOM for this in my recipe book. Adam really is a Fun-gi!
    7
  492. Another thing the hyper-masculine world of Opinionated Internet Cooks often overlooks: cast iron is heavy, and that’s just not practical for everyone. My partner has a condition that, among other things, means that she has incredibly weak and arthritic wrists. She loves to cook, but for her cast iron cookware is not just impractical, on a bad day it could be dangerous. Just something worth remembering for absolutists out there when they give advice. What works best for you just may not be accessible to everyone.
    6
  493.  @aragusea  just like your cooking. Each component has a very needed role in the right portion. Standing alone they arent much but together...💗
    6
  494. Yum! I will have to try this! A lot of people are commenting on the video styles so I will add my two cents- I love all your videos, so do whatever makes you happy!
    6
  495.  @aragusea  i'm used to living in texas, which is totally flat
    6
  496. 7:37 I love Lauren managin to give you the perfect segue there, which from her laugh seems to have been genuinely unplanned xD I also rly love the accidental implication of "I will explain to *the viewers"; as if to say that Adam keeps all his cookin techs a secret from his wife xD
    6
  497. So I’m a real live retired pastry chef and as I was watching from down my nose with a bit of a arrogance a couple of things happened. Firstly I am really impressed with your presentation well done! Second, my first thought of the idea of putting cookies under the broiler was risky at best and surely a bad idea. I am humbly admitting and pleasantly surprised that these are the best chocolate chip cookies I have ever made and tasted! I made 2 batches this morning and EVERYONE is raving about them! I did reduce the salt by 1 tsp but that’s for health reasons not taste. So well done and thank you so much for sharing. From a pleasantly surprised skeptic..
    6
  498. Currently working in catering and restaurants, can confirm that waking up on the couch covered in whatever you were sleep-eating is a thing ... love your videos!
    6
  499. They could never make “Floyd on Fish” today. People would say “hey that’s Floyd on Fish”
    6
  500. THE LAST FIVE SECONDS IS MY ENTIRE LIFE
    6
  501. Born and raised in Richmond Virginia, and you're right, those ice cream sandwiches are massive, but oh so good! Glad a local business from my home town has found you in Tennessee!
    6
  502. Dairylee cheese slices are excellent on burgers. They're just American style cheese slices the same as in the video really. Should do the trick
    6
  503. In his older video he did say he enjoys Macros videos, but he also went on to explain the flaws of the show at that time.
    5
  504. Props for the Boston Derby Dames sticker on the freezer door! Always good to see more derby people.
    5
  505. Y'all I made this today and it is freaking amazing
    5
  506. Christ man I’ve never seen your videos before... that cheese melt time lapse was the moment I was like, ‘woah.. who is this guy?’... seriously impressive, fantastic editing and pacing
    5
  507. Big time! Also please stick with just sponsors and not youtube ads. Being able to just watch the video straight through is so much better.
    5
  508.  @aragusea  You're the best youtube chef i've seen, your recepies aren't some 100 dollar BS with specific ingredients impossible to get where I live (the middle of the woods in Scandinavia lol) keep at it Adam!
    5
  509. Nobody: cares
    5
  510. This video was incredible for its research, variety, and fun factor. Now I want a watch
    5
  511. I made this recipe last night for my girlfriend and I. And it was amazing. I didnt think the marinade was going to do much but boy was I wrong. 10/10 would recommend
    5
  512. Yeah, he really cares about the quality and reasoning behind different styles of cooking, without sounding like a condescending prick. He's like "here's how I do it, I'd recommend it, or not, you do you, it's your life."
    5
  513. Haha! This episode is great! Can't wait to learn your video ~skillz~ next semester
    5
  514.  @mrkitewine7700  I stand corrected but why do you call Black Smell the Glove?
    5
  515. Hello from Aquarium Youtube, Food Youtube!
    5
  516. "Un*conventional*" I see what you did there.
    5
  517. Another handy clue is whether Adam tells you it takes three goddamn days to make, haha
    5
  518. Hi, Adam. I’ve been watching your videos for a while now and I love it SO MUCH. I just saw the Vox video “the secret chord that makes Christmas song so Christmasy” or something like that, and they interviewed a guy that sounds and looks familiar...it’s you, right? Like holy shit you’re talented. Pin or heart this comment if it’s you. (If it’s not you then this will be instantly creepier. Peace out bro)
    4
  519. 10:23 IceHouse, nice. Love a tall can when I'm cranking Dokken's Back for the Attack in my trans am.
    4
  520. Me: smells like fish sauce, tastes like fish sauce. I grew up with that stuff so I never developed the association with feet smell.
    4
  521. Adam Ragusea I’m so genuinely happy for you. 💕
    4
  522. Just made this and it came it perfect!!! 🤗
    4
  523. OMG Adam, I made this with exact ingredients, outstanding. 5 star restaurant if not better. Chicken can be done like this for other recipes as well. So crispy and flavorful, I would defy anyone who says different! My family was astounded with the flavors! Thank you!!!!! BTW I live near an authentic Italian restaurant and this puts them to shame, sorry Josepi but Adam rocks this one!
    4
  524. You live in Macon Georgia! I live in Warner Robins.
    4
  525. Just made the cuban one with Prosciutto and a Mozarella-Cheddar mixture instead...it tasted delicious! Thanks! ❤
    4
  526.  @aragusea  well at least I learned liver makes the sauce meatier and you can freeze it in icecube trays. That was genius
    4
  527. I made your bolognese the other day. Been eating it every day now! So good! Can't wait to try it with the proper ingredients. I used red wine AND red wine vinegar, no chicken liver. I bet it's much nicer with white wine and balsamic vinaigrette with chicken livers.
    4
  528. Been watching this yt shorts lately of someone living in the frozen north, pandaksha is the yt name I think. A lot of his meals are, well, looks like just sliced frozen raw meat or fish. Not all, but a lot! Just seasoned a bit. Edit: pandasakha is the channel
    4
  529. Was that an IU shot glass I saw????
    4
  530. Reminder to like the video to help out Adam with the algorithm 👌
    4
  531. As a Purdue student I have to say BOILER UP, but yeah, Mother Bear's is probably the best pizza you'll find in Indiana!
    4
  532. The WHO isn't holding back data, it's the countries themselves. WHO conducted the study and got all the statistics, but some of the participating nations decided they didn't want theirs released.
    4
  533. I prefer corn than peas but you do you
    4
  534. Crabitat*
    4
  535. I mean, he's university professor, so who can question it?
    4
  536. I used to do this as a kid after school in a grilled cheese press. I used whatever bun we had though, even hot dog buns, which are really practical to hold and eat. The heat really brought out the sesame flavor on the buns that had sesame seeds. Ham and jarlsberg cheese was the standard. I have to try it with broche though.
    3
  537. By the way the aromatic joke is because there is one video where you mentioned you put aromatics in a pan or something and I loved the way you said aromatic so I just found at amusing and decided to keep calling you an aromatic.
    3
  538. 3:40 OI PESCI STOP THE TRAIN
    3
  539. ​ @lysanderxx1664  Dogs would, presumably, have been eating the leftovers of our food, whereas cats would eat the animals that ate our food
    3
  540. 1:15 If you have a decent enough bread knife, you can perform basic poultry surgery almost as effectively, folks! I've been using mine for the last few turkeys because a spatchcocked turkey takes up way less space and time to cook!
    3
  541. @Adam Ragusea Spitballing numbers from my Emag class, but it looks like the skin depth of bread dough is something on the order of 18mm. That is to say, cooking power in a microwave drops exponentially from 100% at the surface to ~40% after 3/4 of an inch. If it’s thin enough, it’s basically cooked throughout
    3
  542. What a great video! I myself as a chef love your creativity and you bring something new. You introduce ppl to new ways to cook, better ways, and make it interesting too! Nice
    3
  543. Geeez this image quality is thicc...way better than the old
    3
  544. My mom has molasses in her pantry always and I tried this it worked VERY well
    3
  545. that mention at the end, now i just want to hotbox in an old cistern
    3
  546. "Ah! Lonestar! And his Sidekick, Puke!" "Actually, it's Barf, sir." "Barf, Puke, whatever! Where's my money?"
    3
  547. Just made this last night. Doubled up on the livers because I love chicken livers. Super delicious!!
    3
  548. can you uhhh.. maybe do a uhh.. creme fraiche video next please?
    3
  549. i just made this and oh my god it’s so good !!! ❤️
    3
  550. I tried this today but with marmite. Came out fantastic!
    3
  551. I believe that an easy an mostly seamless upgrade would be to go for the blackmagic cameras. Better for color and made exclusively thinking about video and not photography unless most canons below the c line
    3
  552. Adam Ragusea Silence ! Enough of your heresy ! 🤪
    3
  553. That mid-air carrot slicing was perfect
    2
  554. I deep fry my cookies. Beautiful crunch on the outside, with a gooey centre from the fact that it's non-cooked. I also boil them, a truly soft and luxurious cookie. Although you do have to boil of the water to find it again. I also throw them directly on hot coals sometimes, which makes them look completely burnt, but actually, have this nice carbon taste to it and very hard and powdery. In all seriousness, though, I love this idea and will truly begin to use it. I think this is genius, instead of having that revolting... oily(?) look on the top.
    2
  555. You are the BEST food YouTuber.
    2
  556. I made this last night and I've never seen my wife eat something so fast. She loved it.
    2
  557. 30 secs in and I'm in love with this chef.
    2
  558. He said “you cannot effectively educate without entertaining.” And “laughing brains are more absorbent.” I try to remember that every time I produce a video.
    2
  559. Don't eat at any restaurants ever again or you'll be in for a shock.
    2
  560. Definitely a good middle ground between the bass free original mix vs the overbearing bass on most youtube remixes. It does sound pretty compressed as you mentioned, but I think in terms of mixing it's a very good effort to actually add the bass back and make it sound like earlier Metallica work.
    2
  561. I had a small business that generated a lot of cash. At days end, tired out, we would frequently use some of the cash to go out to dinner. For some reason I began to keep track of the cost per meal eating out vs eating in (on a kitchen black board ). No surprise, home was cheaper. The surprise was how much. We even tried to cheat and buy caviar type ingredients for the home meals and skimp while eating out, sharing plates etc. The money saved by eating in was nothing short of astonishing. With the help of Adam and Chef John, the food was way better too! Thank you
    2
  562. 0:00 to jump to what you came here for
    2
  563. Calling me friend made me smile. Thanks for that.🙂
    2
  564. Adam I have a fish tank now thanks to you. I fucking love it. Thank you.
    2
  565. I was just ready to start yelling that you had WAAAAYYYYY too much tomato in that for Bolognese, but then you qualified your recipe by saying you understand it's not traditional Bolognese but your own preference. Fair enough; I alter recipes all the time for my own taste. Subscribed.
    2
  566. My wife and I just made this and it is amazing. Thanks for the chicken liver tip! Subbed!
    2
  567. This looks so fucking good I'M GOING TO THE STORE RIGHT FUCKING NOW!!!!!!!!!!!!
    2
  568.  @seraphdiscgolf  Its Ethan Chlebowski and was a genuine recommendation https://www.youtube.com/c/CookwithE
    2
  569. Coincidentally(...?), Khosrova's book mentioned in this video ('Butter: A Rich History') is currently on sale at Amazon for $1.99 for the Kindle version, which I passed on earlier today but have now bought because of her info in this vid.
    2
  570. Big fan from India 🇮🇳 Love your vids
    2
  571. Even if you don't have sodium citrate you can create some using baking soda + water + citric acid (sold in most supermarkets) and boil the mixture . If someone is interested I can give you the proportions for it .
    2
  572. I love how you also show us your errors
    2
  573. Hates cast irons pans, unsubed. only mostly a joke
    2
  574. Anchorman quote <3 <3
    2
  575. Found your channel from the plug on Greatest Gen. Love these cooking videos and how you aren't too fussy about fancy ingredients or cookware; just good food!
    2
  576. My way: peeled celery in the sofrito, less tomato more meat, stock to make up the liquid, half the white white (good choice using white not red). One great addition is a jar of roasted artichoke in reasonably pieces, towards the end. (without the oil). Chicken liver is traditional. It is supposed to be a meat sauce not a tomato sauce, so a couple types of meat is typical.
    2
  577. I believe that’s what he meant. They’re a tropical species, so if they ever left the greenhouse, good luck to them!
    2
  578. his videos are getting really boaring
    2
  579. 300K!!!!
    2
  580. Adam can the next news quiz PLEASE 🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼 have an extra bonus question where we guess what the latest meme your fans are commenting on the videos? I know you don’t write them anymore but like, I’m sure you have the political pull to convince them to do it ?
    2
  581. Try Mangrove root in the pond. They’re incredible. You basically don’t have to worry about chemical balances at all with them there
    2
  582. You basically made what we Salvadorians call repollo. We eat it with Pupusas or with Fried Yuca and Chicharron.
    2
  583. Holy crap Adam, I've been en joying your non-cooking so much that this absolute perfection of a cooking video is just... ugh, so much yes. The right details, you mention all the things I care about, you just... gah.. wha... hya!!
    2
  584. Oh damn that place is in GA? I might have to pay a visit some time soon:)
    2
  585. It's not a meat what's raw, it's video itself because your editing & recipe telling style is unique. 9/10
    2
  586. Go dawgs!!!! Lovely video as always! ♥️
    2
  587. This is why home cooks rule. When a chef cooks, they are efficient and fast enough to do everything perfectly. But for a home cook, they know how its like to cook at a slower pace and how they dealt with variations 2:55. Thumbs up to you Adam!
    2
  588. but a grater takes up way less space in a dishwasher!
    2
  589. Wow so glad I stumbled upon this video! As a student, I've recently become very low on money to live on, and although I imagine this recipe might initially be pricey, the time it will last me will make it totally worth it! Thank you, thank you, thank you!
    2
  590. You don't want to overmix meatballs and hamburgers because, and I quote, it'd be like MEATLOAF when you eat them. SO THAT MEANS OVERMIX THE MEATLOAF! I tend to daht (i think that's how it' romanized), that is, the chinese technique of taking the meat and throwing it back into the bowl a few times.
    2
  591. Adam, I found your channel by searching "Bolognese". Now I'm equipped with Chicken liver, White wine, and Vodka into my tomato sauce for extra in dept flavor. Also, Liquid Chicken Buillon. Thank you so much, Adam! You made my pasta game peaked at the top of my girlfriend's favorite dishes that I cook. Also, Can you make a video about how salting your pasta helps brings out extra flavors or the science and superstitions behind salting boiled pasta?
    2
  592. Go Lauren go
    2
  593. Hey Adam, I tried your Mac recipe and your pan sauce pork recipe. Both killed it with my fiancé. I’m trying the meat sauce later this week! Keep up the great work.
    2
  594. Shadsy The Hedgehog vinegar leg is on the right
    2
  595. Beef jerky 👍🏻
    2
  596.  @aragusea  Screw it - I'll start using mine...Our crappy glass top range came with the house which we moved into 12 years ago. It's time to live.
    1
  597.  @aragusea  i gotcha now
    1
  598. Adam I found your videos via the Greatest Generation. I love the music bits you did for that show and I think your new channel is really great!!
    1
  599.  @aragusea  Ok fair enough
    1
  600. F*CK YEAH!!!! This is why I pay internet!
    1
  601.  @aragusea  Apologizes in glass ceiling
    1
  602. that will be my Sunday lunch on June 9th! thanks!
    1
  603. I did this and swear by your method. Hella tasty
    1
  604.  @aragusea  Thank you for your quick reply. That makes sense I just wasnt sure. Keep up the good work! :D
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  605.  @aragusea  Damn you're fast, thanks
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  606. 72 degrees for those neons and corys is quite low, ive also found that fancies generally fair better at around 77-78 degrees to avoid things like constipation and swimbladder problems
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  607. RSVP Panko Crumbs at 1:38 (Those who know, know Friends of DeSoto)
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  608. Adam Ragusea thank you for the pleasant back and forth . I know I’m in the deep minority and your thoughtful Insights have definitely given me food for thought!
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  609. i dont even like bolognese, why am i here
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  610.  @clanpsi  I am saying that literally 12 hours before I posted my comment, I was eating a coconut macaroon and pondering the etymological similarities in question.
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  611. this actually does make a huge difference and takes very little effort. I highly recommend giving this a try
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  612. Glad i voted for this one :)
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  613. Road to 200K? 300K
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  614. Just tested this literally now with a tenderloin and can say that this definitely resulted in a more flavourful steak. Even tested the lemon which im not accustom to. I typically focus the flavor on the meat so this was interesting!
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  615. Hey this comment makes no sense and is pointless
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  616. Well, the other factor in heat retention is that steel is generally a much more thermally conductive material, and while you might think that's good for forming a crust on steak, it isn't actually that great. What it really means is that you heat irrelevant parts of the pan which radiate or convect a lot of heat away from it constantly even while the steak's on the thing, whereas on cast iron the heat stays more focused to the parts you'd actually have the steak cooking, and has a harder time escaping into the air away despite the slight increase in surface area. Thermal mass + lower conductivity means that, even though it's technically worse at transmitting heat to the meat, it's much better at keeping heat concentrated in the actual cooking parts of the pan. At least, that's some of my understanding of it.
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  617. Guess who made your chicken pot pie and devoured like a quarter of it in one sitting 👌 my omad, y’all
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  618. So proud to be a Missourian right now 😊
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  619. Hay Adam, i found your channel maybe 1 month ago, and i already tried the ny style pizza (got a pizza stone and a wooden-pizza-thing-to-get-it-in-the-oven-in-one-piece as well) and the chicken parm recipe and i was so happy with my results and i enjoyed so much good food, i will definetly cook this sauce and i am super excited, thanks for your videos, they are funny, have not more in it than they need, and i think people really want you to make some more and share some kitchen secrets :) greetings from germany
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  620. That Brandon guy is cool
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  621.  @aragusea  He is a totally approachable guy by the way. I think if you had a question you can just ask over on twitter @Harold_McGee.
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  622. I like this guy!
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  623. Hey Adam, loved the video! Assuming you're still a Canon man, I was wondering if you had tried out the Cinestyle picture profile from Technicolor yet. I think the extra dynamic range could've helped some of the shots in the grocery store. And keep your window from blowing out.
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  624. if not for vodka I could not make a tasty pie shell. When I learned that little tid bit my baking improved dramatically !
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  625. 1000 comment
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  626. Do you really wear gloves when cooking for yourself?
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  627. Your channel is a blast Adam, i'm an ex chef de partie in France, and when i discovered your channel few days ago, i shared it to my ex classmates in cooking school, and also my ex head chef, gotta admit, everybody loved it !
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  628.  @aragusea  oh i see ,wow then u vidoes are in fact perfect
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  629. Tnx man i really appriciate it u made my day😀
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  630. Oh damn I forgot
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  631. Saralyn is so cute
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  632. I'm from middle ga too and love to cook as well as watch cooking videos on youtuber, subbed and I hope you stay around for a while
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  633. rain is free
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  634.  @aragusea Oh that's awesome thank you!! can't wait!!
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  635. That's quite a depressing note to end the video on, but that's the thing with facts... They don't care for your feelings
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  636. Some asshole dropped a knife on my non-stick pan when it was being shipped to me so now i just have deadpan delivery
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  637. Adam, you may want to look into a LDPE stock tank (Rubbermaid and Tuff Stuff are 2 brands). I've heard the metal type are not great long term as they may leach zinc into the water (not good for fish). I've got a 110 gallon Tuff Stuff stock tank with about 25 Shubunkins overwintering in my basement. It's filtered with a Oase Biomaster 600 and has a 60" Nicrew aquarium light overhead for the plants (Anacharis and Red Root floaters). I've got a bunch of Pothos hanging over the edge to suck up the nitrates and the fish seem really happy with this setup. If you haven't already joined, there are 2 great subreddits you may enjoy... Aquariums and Ponds. Loved today's video!
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  638. I did this. I can confirm it works, and the results are great.
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  639. Even the sponsor advertisement is straight to the point.
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  640. Made this today (using a cast iron pan instead of a brick). Fantastic! The Cuban too!
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  641. riccardo fracca boo freaking hoo.we eat our pizza any way we like.
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  642. Hey I made this tonight and it was really good
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  643. who else saw the book at their school library
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  644. RSVP CutforTime's stomach.
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  645. i thought i wasnt the only person who ate the last little nub of cheese after grating
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  646. It was a fun 6 min though
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  647.  @aragusea  I feel like red gives a more punchy flavour to the sauce. But that just how I like it, everyone has his own taste! Love the video btw, my sauce is actually simmering right now!
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  648.  @aragusea  true I didn't watch. I will watch now.
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  649.  @aragusea  my bad man, I don't even remember writing that i had such a rough shift and got plastered. Just watched your Mac and cheese with modernist cuisine recipe and it's great nicely done and again my bad
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  650. Thumbs up for the Jay Cutler cameo?
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  651. Go Bears! Shout out to Middle Georgia!
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  652. I stopped trying to go out on Valentine's Day when I called a restaurant to make a reservation and they laughed at me. Instead, here's a list of what you can do: Heart shaped meatballs, heart shaped meatloaf, chicken soup with the carrots cut into heart shapes or even two calzones placed next to each other so they form a heart shape. So much more fun and memorable
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  653. Been here since Day1 keep going
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  654. The clip of you and the fam picking the potatoes and cleaning them in the little plastic pool made me feel so nostalgic I’m gonna call my pops
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  655. i’m watching a whole video of making food. no skipping, eye balling a screen of making pasta and sauce for 11 minutes
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  656. I made this, it’s REALLY good
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  657. I cooked this for my wife and I the other day. It was insanely good. You really nailed this recipe and video! :)
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  658. Reminds me of my moms dishes
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  659. Macon, Georgia, judging by the location tag on every video.
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  660. Made this and it was a huge hit. So good.
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  661. I don't know if you remember me but you helped me out with some tips on NY style pizza dough a while back. So glad do see you growing, you are the man. Your recipes are straight BOMB
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  662. Some supermarkets not all you have to be careful of the lights above the meat. Take the meat out of the case back away from the case and you might see a big difference.
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  663. Any other friends of Desoto digging these great vids?
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  664. I wonder: could i use Hershey's kisses (broken down of course) as my chocolate chips? What chocolate did u use?
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  665. Adam it is easy. Cook the egg yolks at a slightly lower temperature and add a couple of tablespoons of heavy cream and stir stir stir. You will have the omelette you are looking for. Also killer cake recipe! You should do a taste test , freshly made cake versus 1 day old cake!lol
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  666.  @aragusea  I'm a prime example :)
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  667. ​ @aragusea  Thank you! I'm new to your channel, I can't wait to make some of these.
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  668. Everything I need to know about ponds I learned from The Pond Digger on youtube. Strongly recommend. A funny thing about keeping show carp (like Koi) is how persnickety the owners are about water quality, but when ya get down to it they're still carp and fairly resilient. Your cloud softballs might be an exception, though ;) I recommend upgrading to a 100gal tank for the fish when the time comes, but keep the smaller tank and turn it into a bog filter for your aquaculture. That should help keep the fast-growing plants out of the way of the fish. I also recommend keeping the canister filter at least for water circulation if for no other reason. You gotta keep the water moving to keep it healthy. Based on your background as you relate it in this video, I expect you already know all this, but I'm still gonna geek out with you over ponding :) And maybe this will benefit other viewers, too.
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  669. Oh my goodness!! I am not even a steak eater and loved every bit of this. Cooked for my husband and ended up eating half of it. Thanks for this method. There is no looking back from now on!
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  670.  @aragusea  Fair point! Making a joke about how they get called everything from fruits and vegetables. Love your videos! Thinking of making your Bolognese sauce with my girlfriend sometime.
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  671. Adam Ragusea interesting. Thanks for the replies, my man
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  672. All jokes aside. Really enjoy your videos.
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  673. Watching this video makes me miss Georgia :( I was born in Macon
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  674. By scientific definition, chickens are bird
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  675. Is it safe to Cook without your white wine?
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  676. Thanks so much for the shout out! My next cast iron pizza challenge is how much whole wheat flour can I include before the texture changes significantly.
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  677. I love your recipes me and my dad Alas cook the together
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  678. Placebo or not, I don't spend a dime on claritin D anymore
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  679. I love your channel dude. Just this saturday I made your bolognase when my friend (who went to culinary school) asked why i didnt use red wine. I didn't have a good answer before but now I'm completely satisfied that youre not a hack. Love love love this.
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  680.  @aragusea  its remarkable
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  681. I showed my mom the Italian meringue cake vid and now she's literally obsessed with you vids and she made the pork chops with pan sauce last night and it was delish 👍
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  682. Made this. It was awesome. Thanks for the work.
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  683.  @aragusea  for the record: tried it, loved it, thank you! 🤩
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  684. But how will your children grow up to be decent, law-abiding citizens if they won't get the formative experience of a second degree burns from the stove, after grandma said "stay away from there" and they still touched it? This is madness, madness I tell you! These kids will grow up to be juvenile delinquents because they never got those burns!
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  685.  @aragusea  Thank you so much for the comment! I have never expected to get a direct answer from a youtuber haha! Thanks for sharing this amazing recipe with the world and keep up the good work!!! Have a great week!
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  686. If you skip the lemon, I'd recommend a splash of white vinegar. It won't change the flavor, but it will enhance the existing flavor by adding a little acide.
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  687.  @aragusea  cool, this is the first time a creator has responded to my comments. Just want to say I started watching a few days ago and was really impressed by your videos. Keep up the good work; I really like your to the point approach to making video. It's a lot more enjoyable to watch as someone who is a pretty good cook already but is still hungry for knowledge.
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  688.  @aragusea  no worries! Chemistry is the least exact of all pure sciences and it involves a lot more doubting and guessing than others.
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  689. If you have better quality meat you dont need all the butter to hide the taste of cheap meat 😂 this for some reason seems to be a real american thing tho, weird and illogical cuts of meat smotherd in unhealthy amounts of fat.. 🙈
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  690.  @aragusea  I have no doubt! I would totally try this! It just seemed like a funny sentence that may have never been spoken before in the history of the English language 😂. Thanks for sharing it!
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  691. Adam Ragusea I am speachless, can't tell if you have been offended or just messing around. Either way you just made my day, been a subscriber for around 6 months.
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  692. ive never been to the brewpub before despite living in macon georgia, ill have to check it out myself!
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  693. People here memeing about white wine but god damn if Adam isn't right, I've started to use it for everything and it's magnificient
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  694. are you kidding? brownie skin is a topic that's inherently interesting!
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  695.  @aragusea  ohhh is that what it s? hahah i thought it was just sugar that they process for a longer time to make it rich in flavor! i love date molasses too, which i happen to have! thanks
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  696. Idk your opinion on Jamie Oliver, but this is certainly a method he has used and promoted
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  697. This channel... this channel.... i'm in love 💖
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  698.  @aragusea  i apologize , u are right
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  699.  @aragusea  Ohhh. That's actually really smart. I never thought of it that way!
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  700.  @aragusea  I appreciate the additional context and insight. Thanks for responding!! Have a great day. :)
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  701. Adam's blessing is not something "i knew i want it" in particular, but yes i'll take it.
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  702. why the fuck this dude look like ray romano but not ugly love yer videos tho mate
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  703.  @aragusea  ok all that yellow greasy steam just stained the bottle I forgot that happens lol
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  704.  @aragusea  I'm being melodramatic! It's not threatening and if it gets someone to try this dish then by all means have at it!
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  705. Wasn't sure if you would see it, so I want to leave another comment here. This is the best cooking channel on youtube, you're doing an amazing job.
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  706. I mostly like the fact that you mentioned how the same cut of meat has different names in different countries. The point about lighting is important too. I can take meat out of the oven/pan and it looks really red as I'm slicing it beneath the halogen under-cabinet lighting in my kitchen, but then I take it into my dining room with tonnes of natural light and it barely looks pink at all. I have such a headache with a certain member of my family who "doesn't like rare meat" and freaks out over a medium piece of meat because he thinks it looks "raw" in artificial light, but will happily eat something cooked to the same temperature if it's served in bright daylight.
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  707. Adam Ragusea you seem like one, that’s a good thing ;)
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  708. The surface of dry brined meats dries out, while wet brined meats don't. Dry brining is great if you want a good sear on the surface, but I think will also make for an overall drier texture inside. Certainly worth trying different methods to see what you prefer.
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