Comments by "" (@timogul) on "Adam Ragusea" channel.

  1. Given what you said about the best ways to eat this, your meat-shipping friends might benefit from shipping the meat out in chunks about the size of a large steak, rather than in a giant block like that. I get the impression that if you thaw out that entire block you'd be hard pressed to solo your way through it all before it starts to go off. If instead you got several smaller bricks, each of which containing about 4-6 "candy bars," you could thaw each individually, eat off them over a week or so at a responsible pace, and then thaw the next.
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  2. I've always thought they should do dietary studies on prisoners. Nothing inhumane, they would all be eating foods that are considered at least as healthy as anything else they would get, but prisoners lead a much more controlled lifestyle, and if they agreed to be a part of a study, agreed to handle their diet responsibly and follow the rules, then they would otherwise get a few extra perks.
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  3. I'm wondering, if you wanted to make a batter that had low sugar content, but a good crust, could you "apply" a skin late in the process? Is there some sort of "chocolate syrup" or "sugar water spray" that you could brush or pour or spray on top of an already half-cooked tray of brownies that would create a crust, without significantly impacting the taste of the core of the brownie.
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  4. There are deer that live in my backyard sometimes, I could "harvest" them from my back porch if I wanted. The numbers are up and down, but we tend to average around a half dozen each year, and up to a dozen in the area. Haven't hit one with my car yet, but you do have to be careful, one rolled under a rail fence once after power-sliding across the road in front of me. There was also one with a broken leg that would hobble around the area for a year or two. And of course you "detect" some dead ones off the side of the road when on walks. I don't think there's anything wrong with people who are hunting because they need deer meat to live off of, or if they live off of selling that meat, but I do think that it's a bit sketchy if they are content enough in life and just choose to spend their free time putting an end to the life of animals. I mean, isn't that typically a warning sign in children? I do think that "harvested" is an overly pleasant euphemism though. Say they were "hunted" or "killed," own your decisions.
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  5. There was a good video I saw a while back on Guga Food where he marinaded steaks in pineapple puree for varying times, and I believe it was an hour or so made the steak pretty great, but the longer it cooked, the more "zombie-like" it ended up, and after a full night or so it looked and reportedly ate awful.
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  6. While you're on the topic of breads, why are grocery store "banquettes" NEVER anything resembling an actual baguette? They are always these thick hard shelled, spongey yellow interior things. Then you can get "French bread" in some, which is a baguette! The "French Bread" at my local Weis is the best brand I've found locally.
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  7. I got a pressure cooker/air fryer recently, and I wonder if this recipe could be adapted to go faster if I were to airfry instead of pan-sear, and then pressure cook the rest.
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  8. I will say, if you have a vertical cylinder "cup" like that, then "half a cup" or "1/4 cup" might be easy enough to estimate by eye, but if you have a tapered cup, or even worse a "bowl" cup/spoon, then estimating 1/2 or less of a full measure would be ridiculously inaccurate. If you have a rounded bowl and you fill it "halfway to the top," that's probably more like 1/3 of the volume. If you fill it to "1/4 to the top" then that would be more like 1/6-1/5, because the bottom part has less volume than the top part. It would take a very precise eye to accurately offset this.
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  9. I wonder, with the talk on "upper class" vs lower class and the "food desert" phenomenon, has anyone done a study in which they just directly provide an over-abundance of healthy foods to a poor household, and see how that impacts their health? Like make sure that their fridge is stocked (via free deliveries) 24-7 with fresh vegetables, prepared or effortless to prepare meals with quality ingredients, etc., for a period of months or years, and see how (presumably) their health would improve over that time. They can eat as much or as little as they want, they would just never be without those healthy alternatives.
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  10. But what if you don't like using gravy?
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  11. Hey, Expo 82! My dad worked at that one!
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  12. I love Oreo cookie, but not the white cream in them. Too fakey. I used to get the Nabisco wafers sometimes, which is basically the chocolate with no creme, but they are more expensive. Now I get the dark chocolate Orea Thins, which have much more chocolately goodness relative to the cream.
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  13. Recently I've started making ultra-thin burgers using a simplified White Castle recipe, I just put all the meat between two large slices of parchment and roll it out into a thin sheet with a rolling pin. Then I use a knife to cut them into 4-ish inch squares, bigger than White Castles, but just as thin. Then I just toss them into an electric griddle at around 350-400 that's had a little oil in it, wait until the juices start rising to the top and flip, then pull them when the juices rise to the top again. They can sometimes crack a bit, but are always tasty.
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