Youtube activity of "Madam of the Cat House" (@MadamoftheCatHouse) on "Adam Ragusea" channel.
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Commenter youtube id
UC5rWer3014peiRzmiF3L_zw
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104
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Commenter name
Madam of the Cat House
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Commenter name id
@MadamoftheCatHouse
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Comments by video
"A pie that's literally all crust"
"Ask Adam: Is breakfast important? Salad AFTER dinner? Future of fake meat? (PODCAST E15)"
"Ask Adam: Is eating cholesterol actually bad? Why are cold fries so gross? (PODCAST E13)"
"Ask Adam: Leftover rice syndrome; why East Asians eat out so much; Adam's future (PODCAST E21)"
"Ask Adam: Why do we like extremely hot/cold food? Real vanilla vs imitation vanilla? (PODCAST E20)"
"Ask Adam: Why is European food bland? Are closed mussels actually bad? Career advice? (PODCAST E19)"
"Bacon-wrapped lil' smokies and seven-layer bars"
"Bouillabaisse — Frenchy fish stew with croutons and rouille"
"Champagne problems and the nature of happiness (PODCAST E28)"
"Cooking internet and lifting internet have the same problem"
"Do fiber supplements work? Do green powders work? Thoughts on soul food? (PODCAST E35)"
"How smoke preserves food"
"How to eat acorns, but maybe don't"
"Is it bad to stare at your phone while eating? Thoughts on protests in Iran? (PODCAST EP 34)"
"Is it bad to taste from the stirring spoon? Why you gotta make everything political? (PODCAST E25)"
"Is moldy food really that dangerous? (We're not sure, but don't risk it.)"
"Is salt actually bad for you? Why do some people like salt way more than others do? (PODCAST E27)"
"Is the liquid from canned foods ok to eat? Opinions on (potentially) illicit 'gear'? (PODCAST E26)"
"Leg of lamb with challah stuffing and orange sauce"
"Not all donuts are doughnuts"
"On 'comfy' content (PODCAST E77)"
"On 'obesity,' trauma triggers, and the sphere of legitimate controversy (PODCAST E59)"
"On sage, phytochemicals and dudes who won't eat plants"
"Problems with the Green Revolution"
"Ragusea method for pizza dough — no scale (plus month-old dough?)"
"Restaurant menus and the art of persuasion (PODCAST E11)"
"Secrets of my favorite soft ice cream"
"Tasting ultra-aged eggnog"
"The actual science of the "industrial seed oil" panic (PODCAST E14)"
"The source of licorice/liquorice/anise flavor"
"The trick for ultra-smooth, not-gluey mashed potatoes"
"The worry about black food plastics"
"Tongues, brain sauce, and other delights from 19th- and early-20th century menus"
"What Vitamin B12 actually is/does (PODCAST E68)"
"What makes food 'savory' or 'hearty'? (PODCAST E41)"
"What the Raguseas REALLY Eat"
"What's in pasta water? Is Beano bad for gut health? Why ruin crispy food with sauce? (PODCAST E22)"
"Why I salt my mashed potatoes, not my boil water (and other mash myths debunked)"
"Why anything is breakfast with an egg on top (PODCAST E50)"
"Why are sweet onions sweet? Can you really eat Vidalia onions like apples?"
"Why people prefer bronze die pasta to 'normal' pasta"
"Why some people can eat dairy, and others REALLY can't (PODCAST E36)"
"Why we put breadcrumbs in meatloaf, meatballs, etc"