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

  1. I can barely imagine the effort it took to get the continuity of the garage and kitchen scenes to meld so seamlessly, Adam, and the audio was exceptional!
    858
  2. "If you want to make a dog happy, give it a job to do." So true, Adam!
    562
  3. Adam, perhaps you could do a vid on how toothpastes achieve their "desensitizing" effect. It is sensory science after all. No shade on Sensodyne (I have used it), just curious.
    243
  4. I wish THIS video would go viral.
    215
  5. Adam, your points are well made, substantiated by science, and quite appropriate. But I think you were missing a "C" at the beginning of the lettering on your shirt. :-)
    103
  6. The Labour Party would like to catch a Tory. Nice recipe, Adam!
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  7. Adam, if all sponsored videos were as thoughtful and informative as yours, we would live in a much better world.
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  8. Being poor sucks. Over 90% of the time, it it NOT your fault. There is no correlation between intelligence and wealth. Increasing disparities between rich and poor lead to economic and civil discontinuities.
    21
  9. Ethan Chlebowsky did a multipart series on learning more about Mexican food in Mexico City about a year ago that is well worth watching.
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  10. My wife and I watched this together and found a lot of similarities. I (male) like to stop in front of many products and imagine what can be done with them, and have little use for recipes (generally) because I have been cooking for 55 years. However, if I am cooking from a recipe for the first time (e.g., from Chef John or Helen Rennie), I am totally TEAM LAUREN. Do it by the recipe exactly before you modify (this is like the science precept of modifying only one variable at a time, and in this instance the variable is the person executing the recipe!) This is one of the most enjoyable of your podcast episodes. From Btown!
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  11. I guess we won't be seeing a shakshuka recipe from Adam 16:10. Penzey's is based in Milwaukee. Salt at 1% by weight for optimum general seasoning--for meats, pasta water, but veggies vary more widely. Panko is crispy because the starches are gelatinized.
    12
  12. What an acid wit you have :-)
    10
  13. The best advice Adam imparted here is using whole spices, toasting them, then grinding. You will get SO MUCH flavour that way and is quick and easy. I would add mustard seeds, a bit of mace, kalongi (nigella seeds), a clove and a star anise to the spice blend. FYI, annatto can be used for the red colouring and should be easy to find in a South Asian mart or Latin American mart if it is not in your mass supermarket. Good job, Adam!
    10
  14. Adam, first of all, I really enjoy Harry's and have been using them since they started. Second, I feel I have more control over the food I am cutting with "the claw". It was easy to adopt, my hand doesn't cramp, and I actually pay more attention to my cuts. It also aids in more uniform pieces, but for argument sake that doesn't matter a whole lot at home. Still, you made good points and I appreciate your plea for more research into the issue.
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  15. That came to me as well, and it isn't some esoteric overly complicated concept, just a simple technique to improve your cooking. If you are watching cooking shows, presumably it is because you want to be a better cook, so tips like Kenji's are very useful.
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  16. Adam, at 12:52 you show measuring out King Arthur flour at 5 cups = 500g, when the King Arthur website values 1 cup at 120g. With that amount of discrepancy, you would be a full cup off of your target quantity and that would make a big difference in your result. I think your opening statement sums up the problem quite succinctly, but I appreciate your parsing the question so thoroughly.
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  17.  @swamidan277  He already did about 4 months ago.
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  18. Good science, Adam. I like that you reach out to experts to explain the facts.
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  19. If it gets to the goo stage, it is like sourdough starter so you can spread it out on a baking sheet and make crackers.
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  20. Adam, Kenji's tests indicate that if you put your steel at the highest level in your oven when you preheat it, and then shift your oven to broil, when you put your pizza in, you get the closest result to a Neapolitan bake that you can get in a conventional oven. Kudos on the science!
    7
  21. Hey, Adam, I've been following Kenji's advice on brining the beans with a bit of salt and 1/8 tsp of baking soda, doing a side-by-side comparison, with just a water soak, and find his method not only reduces gas, but improves the texture, flavour, and reduces cooking time by about half. YMMV, but here in Bloomington, at about 745 feet elevation, it seems to work well. We love your videos!
    7
  22. One problem with hunting is that shooters tend to target the prime members of the herd, i.e., the best breeding stock, which can lead to deleterious population genetics, whereas predators tend to cull the weaker members of the herd.
    5
  23. Props for the shout out to Chef John (you even included the obligatory cayenne)! You can even make "american" cheese with the same basic, just use evaporated milk (and maybe some wine), citrate, cheese blends of your choice, and gelatin. Melt together, then pour out on a parchment lined sheet tray, cool in the fridge for an hour, cut into squares THROUGH the parchment to keep the slices from sticking, bag and refrigerate. Lasts a week in the fridge, and freezes well. Well done, Adam. Kenji is starting to look over his shoulder :-)
    5
  24. Adam, I understand where you are coming from on your rational argument, and I think you make a good point for most home cooks. My method is to take off the thighs (leg still attached to the thigh) and the wings, then separate the breast from the back, all before cooking. Then I put the wings and thighs in the pan roast them for about 30 minutes before adding the breasts. You still get all the gravy drippings and you can pull the breasts at the appropriate temperature. Thanks for your work and thoughtfulness. It is a shame that the comments section has so many ill-considered entries.
    5
  25.  @JR_MacD  Thanks for the explanation! It seems that the ion migration through the enamel seems a little tough, but having an ingress from the gum line might be more direct. Is there any credence to this supposition or is the enamel that permeable? (I did take, and like, organic chem in university 40 years ago and have biology and physics degrees from a Big Ten school--Adam's alma mater.)
    5
  26. This is Tom Scott worthy linguistic detective work!
    5
  27.  @jamesarthurkimbell  Yes it does, and that is why champagne has to get a second dose of yeast that is more tolerant of higher alcohol (but it won't grow to ferment the grape for the original wine).
    5
  28. This is the third Caesar dressing vid I've seen this week but you are the first to explain why--it is the centenary of its invention.
    4
  29. Adam, I, too, started with Harry's from a podcast sponsorship (with your same rationale) and I have never been happier in my shaving. I forget which podcast it was, but it was the first year Harry's was in business. I use the Chef's Choice with the Asian bevel on my Henckels knives and use the coarse setting about once every 3 years, but run the chef's knive (about the only one I ever use) through the 2d and 3d channels about every couple of months and hone before almost every use. Your explanation was thorough and accurate, and your conclusion spot on. Now I gotta find someone to grind off my bolster.
    4
  30. I read Dr Zabinski's book after her first appearance on your channel and it is a GREAT read--easily understood but full of science, too.
    4
  31. Adam, when you said "Cheap Wedding Roast" I thought you were referring to the drunk Best Man chiding the new bride for having been a woman of "easy virtue". But thanks for the tips on the rump roast cooking. Now I know what I have been doing wrong. For the jus, I usually will put in a couple of cubes of home made demi glace to "bee" up the flavor. The collagen is just the right consistency instead of the xanthan gum.
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  32. Adam, so glad you cited Kenji. I've done this method about 100 times and it is always a winner (low in the oven then sear). I am also gratified that your choice of sponsors are of high quality.
    3
  33. While I am willing to accede to the science that the pan itself isn't a clear danger, I do want to avoid supporting any industry that has such a terrible record of poisoning the environment and avoiding responsibility to people who are sickened by their pollution. Didn't we learn anything from Erin Brockovich?
    3
  34. Dear Adam, I hope this is not a "jump the shark" moment like when Babish introduced his cookware line. His subscriber levels stayed up, but his viewership levels went down. This audio version reminds me (unfortunately) of the Trash Taste Jvlog. I can't think of anything that would stretch a successful husband/father/superb You Tuber thinner than launching an audio channel.
    3
  35. Adam, your comparison tests are great illustrations of what to expect in cooking. Bravo! Meme? Check. Clever but slightly risque' seque' to sponsorship? Check. Teaser? Check. Rant against the broken clusterf*ck of the US healthcare system? Bonus points!
    3
  36. Adam, there is no "t" in borsch! Transliterate from the Ukrainian/Russian. '"Borscht" comes from the Yiddish and popularized by comedians in the Catskills as the "Borscht belt".
    3
  37. Absolutely SPOT ON! Thank you for putting perspective on the new Fascism.
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  38. I was reaching for the up thumb when you introduced the sponsor. HOW MANY FUCKING THERMOMETERS DO WE NEED! I hope you extracted a boatload of revenue that can offset the drop of viewers.
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  39. The rule of thumb for salting is 1% by weight and it works for almost everything, from dry brining meat/steaks to pasta water. I think Michael Ruhlman covered this in his book Ratio.
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  40.  @tonyjohnson5669  Exactement! Spread it like butter!
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  41. Adam, please not for the Palm Oil vid that Orang-utans are not the closest living relative to humans. That would be chimpanzees (Pan troglodytes) followed by bonobos (Pan paniscus). Otherwise, it was a great description of the problem with palm oil. For this video, I made the mistake once of making egg noodles from scratch and now my wife wants them all the time.
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  42. Adam, is your paternal line from Ragusa, Sicily? If so, it might make compelling content and a great educational opportunity to visit there.
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  43. I've had many a Mother Bear's pizza. Memories are fond. Now I am spoiled by homemade so nothing else tastes as good. We will try this pan method tomorrow--making the dough tonight. Thanks Adam!
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  44. Adam, it seems rather peculiar to me that YouTubers want to make their subscribers go to other platforms, like Reddit (which is fine), or Twitter, Instagram, or FB (which are threats to democracy) to post comments or questions. I've seen so many scientific reports on the antimicrobial properties of wood that I thought it was common knowledge by now. The first case I know of was the PBS show on "The Cheese Nun" who got a PhD in Biochemistry and was making cheese in wooden vats.
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  45. So the take home message, students, is eat real food. Season it with salt, eat within the seasons organically, and live long and prosper.
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  46. You can't squabble over this recipe!
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  47. Adam, if "cancelling" means not making any more money after your transgressions are discovered, and the victims have the ability to get back some recompense, then yes. I watched Mario when he had Michael Stipe and Anthony Bourdain in the seats, but the transgression is unforgivably ugly.
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  48. There is great value in having the time to explain a topic in sufficient detail. And a reminder to people everywhere to cut people some slack--everyone makes a mistake or verbal misfire. Plus, obit writers everywhere updating their file on Adam.
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  49. I watch cooking videos for several reasons. 1) I am interested in good nutrition and eating healthily. 2) I want to save money by doing it myself. 3) I want to taste the flavors of the world and can't always travel to do so. 4) I want to learn about the people and the cultures whence the various cuisines arise. 5) I want to cook with more finesse and confidence. 6) I want to share the above with my family and friends. Nice remodel, Adam! I think the contribution by David Davis was significant and your delving into the history of the house was very interesting.
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  50. Good decision, Adam. When you launched the podcast I commented that it was probably too much to handle healthfully, but if you get a lot of satisfaction out of them, then this is a good compromise.
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  51. Adam, I think you have made some valid talking points to open the discussion. For a long time, most US 'mericans were isolated from the rest of the world and the cultural and linguistic influence from elsewhere did not percolate. However, one could argue that cultural imperialism bastardized the pronunciation of country names, foods, and linguistics and that it is disrespectful to not pronounce things as they are in the native languages. La France has the Académie Française which is very proscriptive about their language, and they are maniacs about acronyms so as to not run afoul of the authorities. More people are being exposed to and communicate with people from all over the world, and we can and should do more to respect their culture and relish the richness they bring to our lives. If US people were not so monolingual, I don't think this topic would have arisen, and therein lies the rub.
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  52. How many of us tested the http://olddoughpizzaria.com/ link? Did you buy it, Adam?
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  53. Adam, shout out to our alma mater magnet on your fridge! The best drink is the one you are having on your front porch.
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  54. It is interesting that you did not discuss pH when it comes to bagels as one would normally consider boiling in a very basic solution to gelatinize the starch on the outside of the bagel. Perhaps you thought it was an unnecessary complication and it didn't warrant consideration for a marginal gain, or you thought we couldn't handle or appreciate the the sophistication and nuance that such methods could contribute. Your audience is not comprised only of 15 year old boys.
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  55. Adam, first of all we salute you from Btown. Second, my wife made home made mel'meni. Usually I cook but she made these all by hand. We eat well every day so on Thanksgiving we usually have a salad. Third, I am glad you are someone who knows you neighbors, Wilbur (bonus points if you get the reference).
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  56. Adam, great tip! I put our plates in our Breville toaster over for about 1 minute and need a hot pad to handle them when they come out, but the are cool enough after eating to handle. Not recommended for ice cream, though :-)
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  57. Good points, Adam. It isn't that hard to make good corn tortillas from masa harina (I like Bob's Red Mill brand--no GMO corn), and they don't need to be perfectly shaped and you don't need a tortilla press either. Take 2 cups of masa, 1.5 cups of water, mix well and let hydrate for an hour, scoop out a ball of dough and press between 2 sheets of parchment or waxed paper with a stiff spatula or flat bottomed pan, and slap it on a comal or griddle or cast iron skillet and cook for about a minute on each side.
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  58. Adam, I probably made that IU magnet on your fridge, and I like that your sponsors are companies I would want to patronize, so I am glad to be exposed to them, It might be a good idea to explain what a country ham is and how it is made, and how similar it is to European ham (and how different).
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  59. Hi, Adam! I can vouch for this method for fries, as it is how I've been doing them this way for years. What I've learned is that you need only to coat the fries in oil before putting them in an oven and they cook much faster in a sheet tray or on a rack over the sheet tray. The lower rim helps the hat air circulate around them better and mine are done in 30-40 minutes (note: more potatoes means more time in the oven). Good work, and your steady improvements in production ARE noticeable.
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  60. Thank you, Adam. Very worthwhile.
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  61. Another great female FoodTuber is Refika's Kitchen from Istanbul. She did a collab with Alex French Guy to launch her English language version and it has really taken off. Helen Rennie is great, and Beryl Shereshewsky formerly of the late Great Big Story is doing some wonderful stuff, too.
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  62. Good one, Adam. You can get great deals on whole salmon fillets. Here in Bloomington they are usually $10-$13 per pond, and are wild Alaskan sockeye caught and processed in the US. If you see "Product of (any other country)" on the package, I find those to be of questionable quality--mushy, not firm, and an off smell. Also note that Scottish salmon is generally farmed, too.
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  63. Great job on the habitat and the explanation/description, Adam. However, I would caution against being so sanguine about possible invasive species threats. Tennessee might be the new Indonesia.
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  64. I appreciate how you customize the Squarespace advert with keywords from your video, Adam. It allows me to actually sit through the ad.
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  65. The thing about flavor in marshmallows and cotton candy is that heat is applied and some of the molecular bonds are broken and reformed in to make new compounds, some of which are aromatic.
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  66. Adam, I think a more appropriate title would be "The Problem with Imperial Units". Who is the outlier here, 400 million people or the other 7 billion? I appreciate the argument you make, and the fact that perhaps most of your viewers are probably 'merican (and hence the source of your income) but not all of us use Imperial exclusively. I would suggest that the energy of this video is better expressed as the need for the US to get on the metric train.
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  67. I wonder how many youtubers the Pork board is sponsoring. So far I've seen Adam and Guga.
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  68. Adam, have you noticed garlic getting less pungent and "garlic-like"? My wife and I have noticed and have started asking other people if they have noticed, too, and the answer seems to be, "well, now that I think about it, yes." We've shopped at the Farmers' Market, Bloomingfoods, Sahara Mart, and the new Rose Hill Farm Market, and it is all the same. Other aliums haven't been diminished.
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  69. Adam, perhaps you could address the (literal) 800 pound gorilla in the room that is ConAgra, and other ag-related big businesses, which are more than a little responsible for the obesity epidemic, environmental degradation, and poor agricultural policy. Sure, the box cake may satisfy a short term desire, but it isn't good for you in any way. I think you may be misusing "science" here because there is more to the whole issue than you have described.
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  70. Hello, Mr Nittany Lion! A point about hunter-gatherers (HG) v early agriculturalists (EA): HGs have been shown to spend a lot less time in food procurement and have egalitarian societies, but they don't have sustainable surpluses but tend towards sustainable maintenance of the environment, whereas the EAs have hierarchical/patriarchal societies where only the elite have leisure time, they can build temporary surpluses, but the stress the environment so much that they suffer frequent collapses. Regarding GM crops, so far all they have done is to enable superbugs and superweeds. Genomes are so rich that normal hybridization, while tedious, offers much more diversification and opportunity for serendipity. While I accept (after careful study of the scientific results) that GM crops are safe to eat, it is clear that the use of GM crops in industrial agriculture is not a sustainable proposition. Soil health depends to a large degree on sequestered carbon. I recommend the podcast How to Save a Planet's episode "Soil: The Dirty Climate Solution" as a good start.
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  71. Adam, Ethan Chlebowski had a nice, respectful rebuttal on your deep frying argument. You might want to check it out. His channel is really good.
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  72. I've adopted the method Ethan Chlebowski demonstrated on his video and it has made, for me, a big difference. I never liked the mess that comes with deep frying, but when you do it in a wok, there is no mess (unless you are clumsy). Ethan is also very complementary and gives credit.
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  73. I can hardly believe it has been 18 months, Adam. Seems not so long ago I was hearing you at IU. Congrats!
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  74. I have watched every single one of Chef John's videos on his channel and made at least half of the recipes. He deserves the credit and accolades, as his instruction is clear, concise, clever, and often comedic. When I do my demi glace (I have done it 3 times) I don't have bad smells, perhaps because I do use veal bones. The result is REALLY worth the effort. Thanks, Adam, to paying respect to Chef John Mitzewich.
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  75. dam, have you tried adding an anchovy filet to your tomato sauce? I learned it from Chef John and haven't gone back (except that one time and then the sauce wasn't as good). It adds a nice hit of umami without any fishy taste.
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  76. The internet rule is that a video is at least 50% better when there is a dog in it.
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  77. Pudding makes us think of Bill Cosby which makes us think of drug rape.
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  78. Somebody is expecting meats loaf for din-din! Does the dog have the same intensity as Adam? Of the samples you tried, it looked like "2 out of 3 ain't bad". RIP Michael Lee Aday.
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  79. I was gonna downvote 'cause sawdust in a can, but your wife saved you :-)
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  80. Adam, the stated policy of the US was genocide of the indigenous peoples of the US territories. Please say the words. We have to face the truth.
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  81. Quite proper.
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  82. What kind of people should be taking vitamins and what is the science to back it up? I'm sure it probably isn't the same as those who don't need them and can't afford a company like Ritual. I feel there is a BIG gap between a Crowd Cow sponsored post and this one, and not up to the standards one associates with you.
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  83. Only those of us of a certain age would get that end bit!
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  84. My wife says Lauren and I have the same kind of diatematic smile. My former roommate is a bigwig in YA lit in public libraries and says Lauren is a hot author
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  85. I remember when Andrew "Babish" Rae came out with his cookware line and my first thought was that this was his "jump the shark" moment. Sure enough, it was and his vids got increasingly ridiculous and useless. Let's hope the same fate does not befall Adam.
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  86. For the last couple of years I've been making cultured mozzarella (shout out to Gavin Webber's cheese making channel) for my pizzas and it has a great flavor and satisfying stretch, and the Margherita style is my favorite, by far. I think I noticed that you put down a light dusting of Parmigiana on at least one of the pizzas, and that is a good move to boost umami.
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  87. Adam, I cringe every time I see you shave upwards. BTW, I, too, am a Harry's subscriber.
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  88. Adam, I grok this episode. Peace and ling life!
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  89. Very nice experiment, Adam. Kudos on the explanations. Didn't Elvis Costello write a song about this chemical on his My Aim is True album? :-) Still waiting for the Weird Al parody.
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  90. Adam, you should take the offer from Luxury Tandoors (in the comments). Both Guga and PitmasterX have one and they are awesome. When I lived in Turkmenistan we used one all the time and they get hot fast and use very little fuel.
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  91. Darn you, Adam, you just doubled the price of thighs!
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  92. Adam, you getting a sliver pan would be like eating gilded food. Gold is unreactive (basicall) and so has no taste and it passes through the body. It is a waste of an important element in electronics.
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  93. The CDC should put this video on their website! Great work, Adam!
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  94. That doesn't look like a cheat, it looks like a superior method!
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  95. Chicken livers. I'd have never thunk. I can see how that works, but how did you, Adam, arrive at this addition? What is the backstory?
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  96. Adam, I am really turning over in my head your developing theme of "quicker shortcuts" in recipes and methods, and feel it wiser to withhold judgment. If the quality of ingredients and the nutritional value are equal (and you are doing well, it seems, on that front) AND it is motivation enough for people to to opt to do it rather than purchasing substandard fare, then it is a B1G win. Personally, I'd probably take the extra 3-5 minutes to shape the baguette dough and accordion pleat the parchment to make a makeshift cloche. Thank you for your videos. They are always interesting, usually informative, and frequently funny. "Masterful" communication skills :-)
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  97. Good explanation, Adam! Couldn't help but see "Indiana" in the close=up of the text--what was that about?
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  98. Wow, Adam, your dough has a hydration percentage of 88%. That's pro territory. Good on ya, mate!
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  99. Adam, let me comment from B-town. I'd like to listen to your podcasts, but they are too long, full of pauses and some repetitions. If your podcast was ca. 30 minutes, we'd probably listen to each one. At an hour plus, the content has to be nearly Booker Prize quality, and while you are smart and we like you, we just are NOT going to carve out that much time. But hey, if it is working out financially for you, go for it! I am just relating our perspective.
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  100. Whilst we are all being pedantic about the pronunciation of "gyro", allow me to add that pita bread is a redundancy. Pita means bread. Naan means bread, too.
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  101.  @ariagopidi251  You are right. My bad. That's what I deserve for being pedantic.
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  102. Quest for Fire, one of the best movies ever!
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  103. Great little history lesson there, Adam! And I am so glad you didn't "shave against the grain" on the Harry's scenes. :-)
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  104. There is a really good (yet still scholarly) book by Maricel Presilla (chef and chile authority) titled Peppers of the Americas : the remarkable capsicums that forever changed flavor, 2017. She describes the flesh of the peppers as the source of the flavor and 1x the capsiacin, the seeds are 10x and the ribs/pith as 100x. The pithy part nearest the stem is the "hottest" part. Thanks for your rational disquisition, Adam.
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  105. I am making this right now!
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  106. Adam, you shoulda posted this on March 14th! I'm with you on the sweet minimalism.
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  107. Adam, is there a food that can get the taste of shame and disappointment out of your mouth from shopping at walmart?
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  108. Is it food grade? It does make a difference. For instance, regular steel can have up to 0.01% lead in it, and lead leaches really easily, and you and your kids could lose up to 25 points of your IQ because of it. Also, the steel won't crack or break. I went through 6 pizza stones before I switched to steel about 10 years ago. I figure it paid for itself.
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  109. Adam, tackle Japanese natto next!
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  110. Nice vid, Adam, and I appreciate how you handle your sponsorships and am glad they want to work with you!
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  111. Adam, have you noticed how expensive leeks are now? I've been wanting to use them but they are like $5/lb in Bloomington.
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  112. Adam, this recipe left me breathless!
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  113. Who else was expecting a thwack and "Yeow!" at the end? Oh, Adam, Kenji mentioned you today on his vid about your "claw" vid.
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  114. Adam, JBBFC, did you pour liquid gold down your drain? I have unsubscribed for sins less than this. Bad cop, no donut!
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  115.  @jayteegamble  I don't understand your vitriol for basically laying out a rational argument. If you have a history with a dish, you do you. But for those new to it, they should be educated about it and the context of it.
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  116. And I thought you were going to rub garlic and white white on your biceps before your workout, Adam :-)
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  117. Literally "hanging" on to the end. Really nice commentary, Adam (who seems to have Monroe County in his blood).
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  118. Adam, this would be more appropriate for you podcast. Supplements are not part of healthy and delicious eating, or knowing where your food comes from and how it nourishes you. I am not saying you are wrong about the content, but that this vid doesn't jibe with you being a serious food channel.
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  119. This science is hard to swallow (not that it is wrong, but that I think I will avoid crab from now on).
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  120. Adam, the Organic Valley whipping cream you used to make butter has guar gum in it as a thickener.
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  121. Adam, technically yeast isn't considered vegan, so I've heard, but I am just being pedantic here for your edification, not to criticize your work.
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  122. Adam, watching you on Tuesday makes me feel like I'm cheating on Chef John.
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  123. One cheese to bind them all!
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  124. Here is an idea: Treat your partner as if every day were Valentine's Day, her/his birthday, AND whatever gift-giving holiday of your choosing might be.
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  125. Nice to learn more about Korean food, Adam! (Maangchi looking over her shoulder)
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  126. What is the Pulitzer equivalent for YouTubers? Adam deserves at least a couple!
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  127. Adam , when you said 14 minutes to hard boil eggs, I was kinda shocked. For me, the time is 8.5 minutes to get hard boiled and 7.25 for jammy yolks. I wonder what could explain the difference in cooking times? Air pressure, but we're at 220 m/660 ft which I reckon is higher than Macon.
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  128. Adam, here are a few nuggets not widely known. John Mellencamp was, from my personal observations and interactions, a pretty shit person who bullied his children--I witnessed him being an asshole on Kirkwood with his kids. Second, the music for "Jack and Diane" is more like a tone poem, and it is also more like a rape anthem--Hey, your life sucks but at least experience my small appendage".
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  129. Powdered sugar in the US often has an anti-caking agent (like pre-shredded cheese.)
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  130. This video is James Beard Award worthy. Good job, Adam!
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  131. Love the Great Lakes shirt, Adam! This problem with PFAS proves the Precautionary Principle of doing no harm. Even in the modern age we lived well without the use of PFAS chemicals, just as we have lived well without genetically modified organisms (as opposed to selective natural hybridization).
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  132. Bravo, Adam. I appreciate your comment on rampant misogyny in the comments, and YouTube should do something about other hate speech and bullying, too. If I see it, I report it.
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  133. Adam, you have achieved critical mass on why a journey to Knoxville could be a culinarily gratifying experience (if you ignore the troglodyte politics of the legislature and all the gun violence--which seems to be pretty well distributed in red states,
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  134. Wonderful and detailed explication of rice science, Adam. Thanks!
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  135. Greetings from Bloomington, Adam! I am going to start the pickles today--this looks nice and tasty, simple, and cheap!
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  136. Props, Adam, for trying something different in your presentation.
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  137.  @bellenesatan  Yes, I saw Alex do that!
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  138. I believe that the plural of calyx is calyces. Source: American Heritage Dictionary of the English Language.
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  139. Nice riff on cooking and music! Sorry to be pedantic, Adam, and no disrespect intended, but the word is "restaurateur"--there is no "n" in it.
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  140. Le Petit Cafe is still open but sadly, our favorite, Restaurant Tallent has been closed for 3 years now.
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  141. Here is the comment I posted on Tim's site, Adam Tim, you almost had me at the opening shot of slicing through the fried chicken. I got to Adam through a reference cited on Foodwishes (Chef John, who is great) who led me to you. One thing that I really must see is a tasting and review of the taste, preferably from more than just the cook, but at least the cook. Another quality is why you do something and some kind of true scientific explanation for why you do it. Adam mentioned that he fries at 250F in the oil to get the meat to cook more evenly, and that he might turn multiple times to get additional crispness (which is what is used to cook fries). In the end, I thought Adam did a better job of explaining the why of the steps. Your production values are better and it is still a good cooking site, but Adam wins this one.
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  142. Thanks, Adam. This is a pretty important video. I cook at home because it is fun, I like to explore other cuisines, to experiment (I just learned how to make cream cheese in 5 minute from Refika's channel), and I don't trust restaurants to use quality, mostly organic, ingredients.
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  143. Adam, that vinegar chicken leg was at the top, not the right :-) Is this similar to chicken adobo?
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  144. I have a newish gas range top that we love, but we understand, now, the environmental problems this causes. I look forward to induction
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  145. History is replete with people thinking they can outthink squirrels.
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  146. Wait, I thought the hokey-pokey was what it was all about? Have I been lied to all these years?
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  147. Malted barley has myriad uses. In fact, I have some in my hand right now! Waffles are a good way to use excess egg whites. In fact, recipes with a mismatch between whites and yolks should come with several suggestions for using the excess food.
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  148. Adam, the fungus ca 3:00 is not killing your tree--the tree is giving itself to the fungus so that the "wood wide web" can distribute its resources more productively. Dr. Suzanne Simard of U British Columbia has demonstrated this clearly and her findings have withstood scientific scrutiny. Mushroom collecting etiquette is that you use a porous basket or net bag in which to put your fungi so that any spores can be distributed in the vicinity of collection to repopulate the species.
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  149.  @JPLangley_  Yes, it does seem like overkill but even if you are eating cheap, I like to find ways to elevate the flavor. I make a big batch a couple times a year, cube it, and put it in the deep freeze. It is a handy flavor enhancer.
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  150. Funny, we just got back from a trip to Madiosn, WI, and there is a shop next to the Barrymore Theatre called "Nutkrack" which sells fantastically delicious roasted pecans with a light sugar glaze and a touch of kosher salt. I like this vid, Adam.
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  151. What a great, terse, descriptive polemic (in a good way) on tomatoes with good science to substantiate the conclusions. The discourse in the pinned comment by Adam (below) is even more helpful. Thanks Adam!
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