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

  1. Thanks for the shoutout Adam! You are a legend!
    3500
  2. "That's a lot of potroast." Well, that's just like your opinion man
    3500
  3. Finally, something I can make
    3400
  4. 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
  5. 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
  6. 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
  7. "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
  8. 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
  9. Interesting factoid about sodium citrate. The chemical formula is Na3C6H5O7. Remove the numbers and you get NaCHO.
    2900
  10. These videos have completely changed my life. My meals have never been better. Thanks for your hard work!
    2800
  11. He's to tall? Just make him eat shortening, sheesh Adam. It's not that hard.
    2700
  12. “Weak, dirty, and dangerous” was the reason the coach gave for cutting me from my high school’s football team…
    2700
  13. 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
  14. 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
  15. 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
  16. Real OG Legates remember when Chef John showed up in the comments of one of Adam's earliest videos.
    2500
  17. 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
  18. "smooth meat pounder" was my nickname in high school
    2500
  19. Food report: Food has been mentioned throughout the video This concludes the food report
    2400
  20. You just saved yourself a trip to the store for a can of expensive goose grease!
    2400
  21. 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
  22. 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
  23. 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
  24. “anytime food can be purple it shall be”
    2400
  25. Alternative Title: Why I fantasise about making a restaurant NOT make a restaurant.
    2300
  26. 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
  27. Loving the regular videos, you're a full blown Youtuber Adam!
    2200
  28. 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
  29. tfw even Adam's soil is acidic.
    2200
  30. 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
  31. 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
  32. That's my kind of meal right there...
    2000
  33. I won't meme the first splash of wine, but the second is totally fair game.
    2000
  34. 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
  35. Ok but herbs instead of flowers on a wedding table is genuinely smart and nice
    1900
  36. 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
  37. Gordon Ramsay is like Scarface. Marco is more like Michael Corleone
    1800
  38. 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
  39. 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
  40. 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
  41. Scientists vs. science communicators--not the same job, but both are important.
    1600
  42. 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
  43. I have never been more impressed and enthralled by someone peeling boiled eggs
    1600
  44. Did not expect a cliffhanger. I feel empty and betrayed. Edit: re-read the title. I have no one to blame but myself.
    1600
  45. 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
  46. 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
  47. 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
  48. 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
  49. 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
  50. 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