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

  1.  @ariagopidi251  You are right. My bad. That's what I deserve for being pedantic.
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  2. Quest for Fire, one of the best movies ever!
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  3. 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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  4. 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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  5. I am making this right now!
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  6. Adam, you shoulda posted this on March 14th! I'm with you on the sweet minimalism.
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  7. 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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  8. 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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  9. Adam, tackle Japanese natto next!
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  10. Nice vid, Adam, and I appreciate how you handle your sponsorships and am glad they want to work with you!
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  11. 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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  12. Adam, this recipe left me breathless!
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  13. 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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  14. 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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  15.  @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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  16. And I thought you were going to rub garlic and white white on your biceps before your workout, Adam :-)
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  17. Literally "hanging" on to the end. Really nice commentary, Adam (who seems to have Monroe County in his blood).
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  18. 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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  19. 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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  20. Adam, the Organic Valley whipping cream you used to make butter has guar gum in it as a thickener.
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  21. 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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  22. Adam, watching you on Tuesday makes me feel like I'm cheating on Chef John.
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  23. One cheese to bind them all!
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  24. 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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  25. Nice to learn more about Korean food, Adam! (Maangchi looking over her shoulder)
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  26. What is the Pulitzer equivalent for YouTubers? Adam deserves at least a couple!
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  27. 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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  28. 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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  29. Powdered sugar in the US often has an anti-caking agent (like pre-shredded cheese.)
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  30. This video is James Beard Award worthy. Good job, Adam!
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  31. 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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  32. 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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  33. 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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  34. Wonderful and detailed explication of rice science, Adam. Thanks!
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  35. Greetings from Bloomington, Adam! I am going to start the pickles today--this looks nice and tasty, simple, and cheap!
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  36. Props, Adam, for trying something different in your presentation.
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  37.  @bellenesatan  Yes, I saw Alex do that!
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  38. I believe that the plural of calyx is calyces. Source: American Heritage Dictionary of the English Language.
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  39. 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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  40. Le Petit Cafe is still open but sadly, our favorite, Restaurant Tallent has been closed for 3 years now.
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  41. 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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  42. 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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  43. Adam, that vinegar chicken leg was at the top, not the right :-) Is this similar to chicken adobo?
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  44. 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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  45. History is replete with people thinking they can outthink squirrels.
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  46. Wait, I thought the hokey-pokey was what it was all about? Have I been lied to all these years?
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  47. 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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  48. 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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  49.  @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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  50. 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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