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

  1. 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
  2. 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
  3. 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
  4. "If anything is good for pounding humility into you permanently, it's the restaurant business." -Anthony Bourdain
    1200
  5. 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
  6. 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
  7. “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
  8. 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
  9. 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
  10. All American workers should have at minimum: 24 paid days off annually just like every single EU country.
    1100
  11. 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
  12. I love your "alternative universe" bits. People think what IS is right
    1100
  13. 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
  14. 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
  15. Which sandwich do you want? Yes.
    1100
  16. “Figs have tiny wasps inside them” can be said to the same rhythm as Teenage Mutant Ninja Turtles
    1000
  17. You are the Charles Dickens of your Buttermilk Fried Chickens
    1000
  18. The frying sound of the schnitzel in the background of your voiceover was pleasingly noticed. Actually made me hungry hearing that. Nice!
    1000
  19. 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
  20. 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
  21. 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
  22. You get a thumbs up for 'very small rocks'
    945
  23. 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
  24. 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
  25. 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
  26.  @aragusea  I think he just likes onions a lot.
    914
  27. Say what you want about Adam, but he damn well does his research
    911
  28. "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
  29. 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
  30. "I'm smarter than the squirrels" Ah, a hubris shared by many of our kind.
    879
  31. 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
  32. It’s taken thirteen years but YouTube has finally produced a channel worth my time.
    857
  33. 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
  34. 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
  35. as a Singaporean, I can confirm that the cakes do go 𝘸𝘰𝘣𝘣𝘢 𝘸𝘰𝘣𝘣𝘢 𝘸𝘰𝘣𝘣𝘢 when you cut into it 😂
    786
  36. 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
  37. 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
  38. Even if you sued yourself you wouldn’t win because you had the rights to the music... so I guess you would win
    751
  39. 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
  40. Crab here. I'd honestly rather be able to pay my employees less. It's hurtin' me profit.
    723
  41. There's a lot at steak when it comes to beef puns.. Especially when they are widely panned.
    715
  42. 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
  43. Somewhere there is a food with a serving size of 0.4 grams and no ingredients
    687
  44. 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.
    687
  45. 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.
    681
  46. 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...
    674
  47. 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
    670
  48. For the rinsed version: do the first side with a lid on the pan (and really low heat).
    661
  49. Yo your chocolate chip vid is now the fourth top result searching by hot on reddit, with 25k upvotes.
    661
  50. 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.
    656