Youtube activity of "HomerOJSimpson" (@Homer-OJ-Simpson) on "Adam Ragusea" channel.
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Commenter youtube id
UCAWb19zZoRaXLXrapJGzEgA
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187
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Commenter name
HomerOJSimpson
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Commenter name id
@Homer-OJ-Simpson
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Comments by video
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"'Dad Rock' and how we keep computers from ruining stuff"
"A bad reason YouTube demonetizes content"
"Adam Ragusea - Free To Be (Not So Mean)"
"Adam Ragusea - Glue"
"Adam ranks all Metallica albums up to "72 Seasons" (PODCAST E58)"
"Are white potatoes actually healthy? Why does tap water taste bad at the beach? (PODCAST E29)"
"Ask Adam #9: Why did you move to Tennessee? Which recipes would you re-do? Fav white wine?"
"Ask Adam: Brits dumping metric? Why is white bread white? Best cookware for the car? (PODCAST E12)"
"Ask Adam: How dare you change Italian food? WTF is cross-contamination? Beans and gas? (PODCAST E18)"
"Ask Adam: How does YouTube money work (or not)? (PODCAST E23)"
"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)"
"BBQ brisket and chicken made with liquid smoke"
"Basic thin burger patties, grill or pan"
"Belgian waffles cross-bred with Waffle House"
"Broiled chocolate chip cookies, v2.0"
"Calabrian chili pasta (salad?)"
"Can alcohol actually be good for you? Are supplements good as food for vegans? (PODCAST E30)"
"Chicken chasseur (Frenchy chicken stew with tomatoes and butter)"
"Chinese beef u0026 broccoli, but with steak tips and sprouts"
"Chocolate custard marshmallow swirl 'ice cream'"
"Citrus beef stir fry with grilled peppers"
"Cucumbers are melons, and sometimes they explode"
"Do you really have to 'fold' egg foams? Can't you just mix them?"
"Does frozen food last forever? Why get so upset about non-traditional cooking? (PODCAST E37)"
"Every way of making pink pickled onions, the greatest condiment"
"Exaggerated reports of Adam's retirement"
"Fancier mushroom risotto (vegan or not)"
"Fire beans (BRINGING SEXY BEANS E1)"
"Floating strawberries, tented gardens and other squirrel foils"
"Fully deboned turkey | demi glacé made with the bones"
"Gas stove fumes and broken public health discourse (PODCAST E40)"
"Griddle fried rice, Southeast Asian flavors"
"How Adam really cooks steak (usually)"
"How to eat cactus without impaling yourself"
"I built a fish trough in my greenhouse!"
"Industry + immigrants = Detroit-style pizza"
"Is it bad to stare at your phone while eating? Thoughts on protests in Iran? (PODCAST EP 34)"
"Italian wedding soup | chicken meatballs u0026 homemade stock"
"Just two adults gettin' a stew on, man"
"Learning beef cuts through human muscles"
"Lemonade, six slightly different ways"
"Mother-in-law's cold spinach ring"
"Mushroom ragu with potato gnocchi"
"Not all donuts are doughnuts"
"On diet and human height"
"On therapy, tigers and retirement"
"One-pan orange chicken, no deep-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)"
"Secrets of my favorite soft ice cream"
"Some ice cream ≠ 'ice cream' and I don't care"
"Starting a pizza place, Part 1: Dough recipe"
"Starting a pizza place, Part 3: CRUST SECRET, toppings, t-shirts"
"Sweet beans on savory pound cake toast (I'M BRINGING SEXY BEANS E3)"
"Texas barbecue brisket, charcoal or gas grill"
"The SHOCKING SECRET to great chili"
"The animal that (sometimes) survives becoming dinner"
"The next phase of our relationship"
"The pastry and marble counter myth"
"The problems dogs have with human food"
"The town aluminum comes from"
"The worry about black food plastics"
"Thoughts on Chick-fil-A (PODCAST E52)"
"Tiny tomatoes = instant sauce packets"
"Using wild onions and garlic from the lawn"
"Why 'pudding' refers to sausages and desserts"
"Why Americans don't pronounce the H in herbs"
"Why anything is breakfast with an egg on top (PODCAST E50)"
"Why charcoal is the first great cooking fuel"
"Why copper pans are great (and sometimes poisonous)"
"Why farmed fish isn't always more sustainable than wild (but definitely sometimes is)"
"Why food science doesn't answer all my questions (PODCAST E54)"
"Why great glasses are shaped like ladies"
"Why many cultures cook baby sheep in the spring"
"Why people prefer bronze die pasta to 'normal' pasta"
"Why sheep (lamb, mutton) tastes sheepy"
"Why some people can eat dairy, and others REALLY can't (PODCAST E36)"
"Yes I'm also weirdly into Ancient Rome and it's weird (PODCAST E76)"
"You don't need to stir risotto (much)"