Comments by "Curious Crow" (@CuriousCrow-mp4cx) on "Adam Ragusea" channel.

  1. Seriously it's not about where it comes from. It's what it tastes like. Right now, there is a cheesecake recipe on every continent, because of migration. And I bet they're all delicious.
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  2. Or it's low cholesterol and uses a waste product - the pits - to produce.
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  3. I looked at it and thought of Salmon Terrine, and I think next Easter that would be a nice appetiser. No gelatine though, but it's a nice, luxurious fish course, and child friendly. Serve with baguette, or melba toast, or some crisp crackers. Depending on your chosen presentation, you can fill it flakes of smoked salmon fillet, or canned salmon pieces. But if you make individual ones, a few slices of the smoked stuff will stretch further.
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  4. Carbon steel needs to be well seasoned before use. And it doesn't get slick until it's been well used and cared for. It's all about the thickness of the seasoning. And one seasoning in the oven isn't enough to make it slick. And the oil in the dish wasn't sizzling hot, so the griddle couldn't be slick.
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  5. Have you ever thought "it doesn't matter. Life is an experiment?" You come into the world having no idea, and then you have some ideas, but then you leave. And life goes on.
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  6. I guess you would know, right?
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  7. You do you. I love cod fish fingers with green beans and a mayo dressing. So what? Humans evolve, and things they create evolve. Arguably, the style of dining in America is completely different to Italy. And with social changes, most traditional cooking is probably regulated to restaurants, unless you live in an extended family and Grandma is at home all day. Italian American food is an adaptation created by circumstances. And it's as valid as the italian cuisine it tries to emulate. America isn't Italy, and the factors of what and how it's prepared and eaten will reflect that. Manga e vai!
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  8. Not really. Worcester sauce has vinegar and species in it as well as fermented anchovy. The vinegar, spices and the ageing process kills all the fishiness from Worcester Sauce. There's a video on the process here on YouTube. And the sauce is made in huge drums, and is aged for at least a year before bottling. So no fishiness, but plenty of umami.
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  9. Congratulations on the new album. Proof positive that you aren't a declining Internet personality but an evolving one. Keep going, as following you is a journey of itself.
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  10. Are Italy, or Italian Americans Schrodinger's cats? If you ask people outside the US what Americans eat, it would be burgers, fried chicken, and pizza, in no particular order. Pizza is everywhere in the US and exists as a culinary group of niche types already. The niche Adam has chosen in pizza - the elevated basic - leaves a lot of space to provide different basic styles. His product development shows him doing just that. After zeroing in on the Tavern style, which fits better with their equipment in their first location, there's room to evolve other styles, too. Wishing him and Joe all the best.
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  11. There are over 100 varieties of rice, and each has different levels different starches, and can vary also in the way the rice is processed. They vary in length of grain, and tastes vary across the world in the type of rice preffered. Short grain rice tends to be more starchy and is good for porridges and congee. Long grain is better for dry dishes. And different countries rice dishes vary in texture and consistency. And even in the same variety there are different grades and processing. E.g. White Basmati Rice vs Sella Basmati vs Brown Basmati. So prices vary. Brown long grain rice vs Brown Basmati Rice etc.
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  12. You do your midlife crisis your way. You have your problems. Everyone does because your problems reflect your priorities in life. Therefore, you do you.
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  13. Why can't he have both? Lord help us.
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  14. Griddles are used to cook rice in street food places and restaurants all over Asia. Tepanyaki is a style in high end Japanese restaurants. So... Wok hei is about heat and the metal, and the metal doesn't have to be a wok.
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  15. ​ @Eclyptical Not really.
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  16. This fried rice on a canon steel griddle is like a home version of tapenyaki-style cooking. Where Japan you have restaurants with table-sized gas-fired griddles, at which you sit and a chef cooks your meal in front of you. And they're made of carbon steel, which is harder than stainless steel. And Worcester Sauce is the British bastard son of fish sauce, because it uses the fish sauce base but with added spices and vinegar. I first fell in love with it when I put Lea & Perrins over some chips (fries). Then my best dish was a lean piece of pork belly draft with skin cooked en papilotte with a small bottle of cheap Worcester Sauce. It came out tender and delicious. And I like it more than soy sauce. So this recipe ticked so many boxes for me. But I would only cook a smaller quantity, because I don't have a very tiny wooden spoon like you. Lol.
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  17. Adam is investing in a restaurant, which has Joe as the senior partner. But hey, let's not let the truth ruin a good story, right?
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  18. Never let perfect be the enemy of good. And counting in tens is easier. Just a thought.
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  19. Did it occur to you that food businesses not doing home delivery would have had trouble during Covid? If you rely on footfall alone in such times then you're screwed.
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  20. Ahh... Yeah, your channel name is particularly apt. This comment tells us far more about you than Adam or his new venture.
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  21. Hypoglycaemic?
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  22. Adam, after getting off the YouTube Uber-like chain gang, might not want to commit full-time to an eponymous chain. He has more room to do as he said, what he is good at, when he works with a partner. The best things in life are shared. And he can also do other things at the same time. Heterogeneity, or diversity in life, is much more sustainable and enjoyable. I think he's right not to follow the stereotypical route. I think he's content not to be a brand. Good for him.
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  23. Man, my heart sang when you talked about Joe's doughnut dough having no sugar, and they look beautiful. Since the pizza dough is the love child of that process, it should be good after all the love you put into it. Crispy and chewy? Yum! Is shipping doughnuts overnight a thing?
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  24. Not really. A hand mixer does the job, and less washing up as well.
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  25. The mother doughnut dough is made the day before and rested in the fridge, before the doughnuts are cooked. Much like French boulangerie Baguettes.
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  26. You're over-egging the pudding. Adam has a business, and the team helps him decide what he can do with his money. He's not running it day to day. And not all investment has to be efficient. Indeed, it's recommended that 5% of one's portfolio can be used for speculative investments. That's what Prof G host Professor Scott Galloway does, and he became a multimillionaire from poverty. I'm sure Adam is not taking an unwise risk.
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  27. You should be asking Joe as he's the owner. Adam is the product development chef and investor.
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  28. Then perhaps you are putting too much rice in the pan? A tin frying pan can fry rice if you don't use like a wok, and don't put too much rice in it. Even the Spanish can cook paella in thin pans and do fine.
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  29. Lol. The idea of using a starter dough to make the pizza dough is anything but cheap. Anything that takes more time and effort to get right is never cheap. You might not like the end result, as you have your preferences, right? But, you might also end loving it too. So, at least give yourself space to be surprised.
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  30. Adam is investing in a restaurant, which has Joe as the senior partner. But hey, let's not let the truth ruin a good story, right?
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  31. Life must be really hard for you. Especially as it doesn't matter to anyone else.
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  32. Not really. It's a cheesecake. If you asked for a cheese tart, you would get funny looks.
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