Comments by "kd1s" (@kd1s) on "Adam Ragusea" channel.

  1. All I know is this. A few years ago the spouse was diagnosed with Type II Diabetes. Now at the time I couldn't just make micro changes to our diet. So I started reading ingredients on things I'd buy at the supermarket. What came of it was two things. First I was 240lbs at the time, second they put sugar or HFCS in EVERYTHING from soft drinks to baked goods to condiments of all things. So found brands that don't add sugar or HFCS. In the space of about 18 months my weight dropped to 150lbs and best yet the ashtma I had disappeared plus my blood pressure normalized. Go figure.
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  2. Cooking for me is an exercise in relaxation and control. That last part is controlling sodium and sugars. And regards pizza I like Neopolitan and Sicilian pizza. And my flickr site is replete with pictures of the things I've made. My favorite is creme brule btw.
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  3. I commit the ultimate sacrilege and use beans and meat
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  4. Interesting I worked for Brown University in the early 1990's. The campus had a very funky feel to it then. And now I'm in DeKalb county Georgia. And sous vide isn't just for meat - I've done creme brule that way and it was fantastic.
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  5. The other thing - in this household it's only sea salt and pink himalayan salt. Guess I'll have to get the iodized variety. Maybe no though as we're not women.
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  6. I've made butter. The old fashioned way - get some heavy cream, put into a sealable container and shake vigorously for awhile. You get butter and buttermilk out the other end.
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  7. Oh yeah and if we build a place hits solar power to a battery system . and a 125kW natural gas fired generator for when the sun don't shine. Can you tell I've spec'd out redundant power systems before.
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  8. Oh yeah and when I lived in Providence, RI I watched National Grid come to the b conclusion that iron pipes leaked like all get out. I watched them tear up a freshly paved roadway, rip out the iron pipe. Then replaced it with what looked an awful lot like pex.
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  9. Chicken never gets washed. Patted dry yes but not washed. Now I do occasionally brine meat. A little salt, some water and et voila flavor is born. Even beef and pork and some types of fish get patted dry too.
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  10. I found out little mason jars are great for making sous vide creme brule. However make sure to caramelize the sugar as soon as they come out of the bath. Otherwise thermal failurev happens.
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  11. Funny story - again. When I lived in Rhode Island a friend of mine lived near a pig farm. The odor from that was horrendous. Now cows I've been exposed to those too at Wrights Dairy Farm. The odor of that is um, interesting too. But I'm Italian-American myself and I gotta say pork and beef figure big in the cuisine.
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  12. I'm 5'8" and 150lbs. If I lost more weight I'd likely look emaciated. That said my diet varies for example seared salmon over a salad, or high vegetable intake. And yes mashed cauliflower is good when seasoned properly.
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  13. I spent two years basically drunk. It's when I worked for the state attorney general
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  14. Interestingly I found out Pecorino is basically what I knew as Romano cheese. Learn something new every day.
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  15. I love mushrooms. One of my favorite dishes to make is chicken with mushroom and leek fricasee. It's main companents are the mushrooms and leeks. And a bit of tarragon fresh or dried.
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  16. I just remove the breasts, legs, wings etc. Sear the skin then season and bag for sous vide. Best god damned turkey I've ever had. Moist as all hell. Plus the carcass that's left gets boiled with mirepoix and a little bit of salt into a stock perfect for gravy.
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  17. I brown em' off and then into the crock pot. 8 hours later I might make a roux and put that in to thicken. Put mirepoix and some carrot chunks, potatoes et al.
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  18. Ah pork - yeah I've used the ATC method - to 137F and rest tented with foil. Never raw I can say that. Now steak I like around 155F.
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  19. I challenge you to drive I-20 and drive like a grandpa. I'm just kidding, I tend to leave wide space between myself and the cars in front of me. Gives me plenty of time to jack on the brakes which is a situation I've run into more and more. Obfood: I'm pretty decent with a knife. However for the really fun stuff i use a food processor. Much easier but you have to wash more stuff. And I have a scar on my left index finger - from a sharp knife being used to repair a connector on my computer. Four stitches later and I will tell you the most painful place for the medicos to insert a needles in between your fingers.
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  20. What I've found is that most Americans are what I euphemistically call maleducated. I mean come on the metric system is base 10 for god sake. And lets face facts - cars for example. Everything on cars is pretty much metric. Even tires for example. Its all in millimeters. And how about how most groceries are in English/Metric. And modern cars can easily be swapped to metric speed reading. And globalization - it's not just food. It's also peace. Take Japan for example - how many goods did we import from there? Or South Korea? That one is interesting as all hell.
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  21. Rice gets refrigerated immediately. When I reheat it must be steaming.
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  22. Where one gets their power. I can tell you where I want to go. Solar and wind. With a big battery pack for when there's no sun and no wind. Of course there are companies out there engineering little tiny fusion plants that can be dropped into neighborhoods. And the U.S. Navy is one org that has gotten fission to be pretty damned reliable.
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  23. Best one I ever heard about Florida is for the newly wed and the nearly dead.
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  24. I remember before meat for example wasn't wrapped in plastic.
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  25. Oh yeah and one thing sugar us in everything. From bread to condiments
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  26. Interesting Io Sono Italiano-Americano myself. And I'm also in Georgia.
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  27. Ah the benefits of Mediterranean ancestry are manifold. Me I got the hair everywhere and hairline that doesn't recede. Even in my dotage.
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  28. I've got the door of my freeer packed with bones from chicken thighs with a little meat on them. Plus I have onion, carrot and celery. I should make some stock.
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  29. I usualy break down the bird and separate the breasts from the legs, thighs and wings. Why? Because those latter 3 cook at a higher temperature than the breast should be cooked at a lower temperature. This works out if you have a very sharp knife and a sous vide appliance. This year we did chicken and ham for thanksgiving because I'm not so hot on turkey to be honest. Did post sear on the sous vide chicken and it was scrumptious.
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  30. Oh I love Jasmine and Basmati rice.
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  31. My two favorite dishes from when I was younger, Chicken Cacciatore and Minestrone.
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  32. Ahem balls may jiggle but tits can too.. Girls have pectoral muscles too. I know I've seen amazing bouncing of alternate hits .
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  33. Fun story - one place I worked and InfoSec company - Halloween was a BFD. My unit just went bang for buck, strobes, a cauldron and dry ice with a warm water spritz. Nice low rolling fog out of that one.
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  34. I use an aluminum rimmed half sheet. Works a charm. And I like making Neopolitan style pizza.
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  35. I like it medium roast. And I buy green costa rican coffee beans. Roast them in West Bend Stir Crazy popcorn machine. 25-30 minutes in that and that's just the way I like them.
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  36. Oh I know flank steak - slice i then then a couple tablespoons of a good soy sauce. It's fantastic that way.
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  37. While we haven't gone metric per se we have in many other ways. All the nuts and bolts on a car for example are now metric. And on most liquid containers its in the imperial and metric measures. And whilst I had three years of Castilian Spanish in high school I also studied it for a few more years on my own.
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