Youtube activity of "daniel santiago urtado" (@danielsantiagourtado3430) on "Adam Ragusea" channel.
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Commenter youtube id
UC8Btxvrtw4l9FR7IZvu2bPA
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122
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Commenter name
daniel santiago urtado
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Commenter name id
@danielsantiagourtado3430
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Comments by video
"'Dad Rock' and how we keep computers from ruining stuff"
"8 ways to brown ground beef (4th is my fav)"
"ASK ADAM: Chicken vs beef stock, picky eaters, veg worth growing"
"Adam Ragusea - Free To Be (Not So Mean)"
"Adam Ragusea plays 'Cooking Simulator'"
"Adam and Kenji talk about pumpkin spice (PODCAST E80)"
"Adam talks about "1989," New York, and his Swifty status (PODCAST E81)"
"Airline breast = fanciest chicken white meat"
"Alcoholism is (partly) genetic (PODCAST E62)"
"Ask dairy farmer Manjit: What about the calves? 'Clean' raw milk? Does milking hurt? (PODCAST E65)"
"BBQ brisket and chicken made with liquid smoke"
"Bavarian soft pretzels (safely) bathed in caustic soda"
"Belgian waffles cross-bred with Waffle House"
"British bubble u0026 squeak with spicy Latin beans"
"Buttermilk is not (necessarily) butter milk"
"Buttery sweet dinner rolls"
"Calabrian chili pasta (salad?)"
"Cassoulet — Frenchy meat and bean stew"
"Chicken chasseur (Frenchy chicken stew with tomatoes and butter)"
"Chicken parm bites"
"Chinese beef u0026 broccoli, but with steak tips and sprouts"
"Chocolate custard marshmallow swirl 'ice cream'"
"Classic Sloppy Joe sandwiches"
"DYI platform for up-lighting drinks, fish bowls, whatever!"
"Edible shelf fungus (chicken of the woods 'mushroom')"
"Egg and cheese bao buns from scratch"
"Exaggerated reports of Adam's retirement"
"Extra-flavorful focaccia"
"Floating strawberries, tented gardens and other squirrel foils"
"Fluffy snickerdoodle cookies"
"Griddle fried rice, Southeast Asian flavors"
"Grilled cactus paddle tacos with soy-citrus glaze"
"Grilled chicken wings with blood orange gastrique, sprouts, couscous"
"Grilled red snapper | vinaigrette, fennel salad and quinoa"
"Himalayan-style dried cheese for dogs"
"How Adam really cooks steak (usually)"
"How and why sauces 'break' (or don't)"
"How music affects food and eating (PODCAST E51)"
"How the potato made the world"
"How to capture wild yeast for bread (and WHY it works)"
"Hydrogenated oil is OK but PARTIALLY hydrogenated oil is not? (PODCAST E72)"
"I built a fish trough in my greenhouse!"
"If you brine turkey, try overcooking it!"
"In praise of tiny mics and Gen Z media (PODCAST E61)"
"Instant, carbonated ice cream made with dry ice"
"Just two adults gettin' a stew on, man"
"Lauren's meaty beans, and why 'fresh' beans are better"
"Leg of lamb with challah stuffing and orange sauce"
"Lemonade, six slightly different ways"
"Mother-in-law's cold spinach ring"
"Mushroom ragu with potato gnocchi"
"My favorite cooking show of all time"
"New York style cheesecake"
"No-string beef braciole and sauce"
"On 'Dad bod' (PODCAST E83)"
"On 'Good Eats' and Alton Brown, also Willy Wonka and Dire Straits (PODCAST E46)"
"On Kenny Rogers Roasters, Mister Donut, and East-West exchange (PODCAST E74)"
"On Mario Batali, J.K. Rowling and "cancel culture" (PODCAST E45)"
"On bizarre 1970s 'party' food"
"On cutting boards, microplastics and bacteria"
"On diet and human height"
"On how we talk about about people's bodies"
"On osmosis and the drink that makes you explode"
"On sage, phytochemicals and dudes who won't eat plants"
"On the origins of land life"
"On therapy, tigers and retirement"
"One-pan orange chicken, no deep-frying"
"Pasta rotolo — herb u0026 cheese, hot sausage flavors"
"Potatoes 101: boiling, steaming, roasting, pan-frying"
"Ragusea method for pizza dough — no scale (plus month-old dough?)"
"Raising BIG fish in a home cistern (with @CowTurtle, the Eel Pit guy)"
"Ramen orecchiette — easy homemade alkaline noodle soup"
"Real space food vs fake space food"
"Roast bass with beurre monté and bass guitar"
"Sauerbraten with potato dumplings"
"Secrets of my favorite soft ice cream"
"Shallow-fried 'cannoli' cookies"
"Smoked meatloaf with smoked potatoes and greens"
"Some ice cream ≠ 'ice cream' and I don't care"
"Spaghetti con broccoli aglio e olio"
"Spicy carrot, purple cabbage u0026 potato, and creamy broccoli soups"
"Starting a pizza place, Part 1: Dough recipe"
"Starting a pizza place, Part 2: Sauce, cheese, thickness"
"Starting a pizza place, Part 3: CRUST SECRET, toppings, t-shirts"
"Steak Diane with lemony asparagus"
"Steak and potato gratin/pie"
"Steak frites from scratch in 'air fryer,' with next-day quesadilla"
"Sweet beans on savory pound cake toast (I'M BRINGING SEXY BEANS E3)"
"Tequila is asparagus juice! (kinda)"
"That time the U.S. almost banned franchise restaurants (PODCAST E75)"
"The perfect fish to have with rice"
"The problems dogs have with human food"
"The sound plants make when you hurt them (PODCAST E53)"
"The wet method of cooking mushrooms"
"Thoughts on Chick-fil-A (PODCAST E52)"
"Three-tiered vivarium for vampire crabs, mangroves and rice fish (BUILD VIDEO)"
"Tiny tomatoes = instant sauce packets"
"Traditional 1924 caesar salad — raw eggs, tableside service"
"Two FREE meats = four BIG meals"
"What 'fair use' is and how copyright is choking the internet (PODCAST E70)"
"What Ukraine conversations are really about, w/ Vlad Vexler (PODCAST E78)"
"What are 'sugar alcohols'? 'Artificial sweeteners'? Are they good/bad? (PODCAST E48)"
"What is sugar? 'Added' sugar? 'Natural' sugar? (PODCAST E47)"
"What makes a perfect foam for cafe latte (and soup?)"
"Why I dislike 'Gordon Ramsay' and prefer 'today' (PODCAST E64)"
"Why arugula/rocket is the way it is"
"Why celebrities all have restaurants, even though restaurants are terrible (PODCAST E73)"
"Why it never feels like everything is alright (PODCAST E66)"
"Why it's called gluten, glutamate, gelatin, gelato, etc"
"Why many cultures cook baby sheep in the spring"
"Why the U.S. banned alcohol, then (partly) changed its mind (PODCAST E63)"
"Why we put breadcrumbs in meatloaf, meatballs, etc"
"Why we use plain water to clean produce, weirdest restaurant meals, etc (PODCAST E79)"
"Ye Olde Steak House and associated history (PODCAST E71)"
"Yes I'm also weirdly into Ancient Rome and it's weird (PODCAST E76)"
"You don't need to stir risotto (much)"