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!
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  2. "If you want to make a dog happy, give it a job to do." So true, Adam!
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  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.
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  4. I wish THIS video would go viral.
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  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. :-)
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  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.
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  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.
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  12. What an acid wit you have :-)
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  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!
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  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!
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  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!
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  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.
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  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 :-)
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  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.
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  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.)
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  26. This is Tom Scott worthy linguistic detective work!
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  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).
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  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.
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  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.
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  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.
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  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.
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  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?
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  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.
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  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!
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  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".
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  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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