Comments by "rockshot100" (@rockshot100) on "Adam Ragusea" channel.

  1. He forgot to mention that even cakes and frosting still have a small pinch of salt. I made old fashioned tapioca, it tasted BAD and flat, like I forgot the vanilla, I didn't. I forgot the pinch of salt! It was perfect then, that shocked me.
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  2. I saw it was a stick, didn't hear the 8oz. part, so it is all good.
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  3.  @user-cy3tj3uv1h  A fraction IS a ratio. So is a percentage. 1/2 IS one part for every 2. 1% IS one part of every 100. 7/8, IS 7:8, so out of 8 parts, don't use 8 parts but us only 7 parts. I am far from being a math genius, but I do know this much to be true. Ask somebody, I cannot believe you have 5 people who agree with you.
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  4. Apples are one thing that were a chore to eat for me. UNTIL I move to a place that had 2 apple trees in back. WOW! They were never treated or pruned, none of the apples didn't have some worm hole or blemish, but they were absolutely delicious.
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  5. My mother washed rice because her mother had to, or be left with a black ring on top of dirt.
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  6. Everybody just use good old lard. The human body knows what it is and knows how to break it down and benefit from it! Publix has it in sticks. Keep it in freezer. Nothing like it for taste and flaky, pie dough, biscuits, frying chicken, Chef John's onion rings and is much more healthy. Read it has less calories than Crisco, plus has vitamins. My "secret ingredient".
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  7.  @freestinje  Yes, that is crazy! and just the smallest pinch. That tapioca tasted actually crappy! I could not figure out why, it was the darn salt, it brought it to life. It tasted like no sugar or no vanilla, honestly.
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  8.  @aragusea  My Dude, even whipped cream is better with a few grains, taste it! A sure sign of a crap recipe calls for unsalted butter and a teaspoon of salt. BTW, I am going to do YOUR Bolognase and compare to Chef John, in this case ONLY, it is probably better than his! I worry about the chicken livers, but it does need the vinegar, I am going to do exactly as you say. Thanks again Adam, I am going to start your "pizza bread" tonight. I am sure I can cut that dough into fancy dinner rolls, or not.
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  9. And we did not know that you called it a grill. Grill, I think of bbq or anything made on a griddle like grilled cheese or pancakes. BTW, we all have shelter minds at any age.
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  10. Adam, that "sweet butter" is really not good on bread, it just tastes greasy. I never thought of adding a little salt like a pretzel! Do you do that with olive oil as well? Very good report, I wish you would have showed how to boil out the salt like the Vikings did, I wonder if it got it fully out, or just somewhat. Way back when, my grandma used to boil ham like this, but it was still salty, so she added lots of potatoes and cabbage and maybe carrots. MMMM. We even liked the fat, she would say, "that's good for you and you are too skinny". My grandma, like us, understood food, me mum, not so much. My grandma saved the pork fat to make us pastries, she said that crisco had no taste. We thought she was crazy, but not anymore. Make some vids longer, I think you could loose the low IQ people. We could do without the same comment over and over again.
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  11.  @aragusea  I agree, but of coarse I agree with everything you say come to think of it.
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  12. In the US, if they put butter on sale, they always give you your choice. BTW, the Publix brand is great, not second rate. The Aldi's brand is even better. 2 bucks a pound? I usually buy at least 8 pounds and just freeze it.
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  13. GREAT vid Adam. One tip, since I live in muggy, hot Tampa, I have the stand and burner from one of those turkey fryers outside, with a propane tank and a large iron skillet. So instead of filling the house up with grease, smoke and worse, additional heat, I just sear away out there. I love this set up, it also doesn't use too much propane either since you are not heating up a big grill for 3 burgers. BTW, I also put the crockpot on the lanai to keep bills down and very little clean up.
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  14. So you would have to stick with either all weigh or all volume. How do you measure 1/247th of salt? OR 0.39% salt? NOT a solution.
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  15. I cut onions in half as you did, but then cut the stem end off, then peel each half. The root holds it together for slicing. I like the red theme, looks are everything.
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  16.  @user-cy3tj3uv1h  OK, now that makes sense. That would make it allot easier to make as much or as little as you want. Easy to double or half, or even make 1 and 1/2 of the recipe. Or say you have 2.6 lbs of ground meat for a meat loaf, but the recipe says 2 pounds. I agree this would be a much better way and have seen recipes written before the 50's like this. Some would say, "5 handfuls of flour, one one handful of sugar", it doesn't matter how big your hands are. One for a pickle brine said, "put enough salt in the water to make a potato float."
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  17. Exactly, New kitchen? Well, most important thing is Black Women's Studies "expert". WHY???? I guess get a valuable degree in this subject and it will benefit the world! BTW, little know fact, the "butler pantry", is a polite way of saying the black whoooopin room, since they burned the food so often.
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  18. I bet your boys loved this, for me 3X more carrots, but wonderful recipe. Thanks. Oh and God help us, but we also use buttered bread to wipe the plate clean. Oddly, nobody is fat.
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  19. Adam is so well spoken and presents the info at the perfect pace, guess that comes from lecturing kids about journalism for years and refining. I wish I had his HAIR, who doesn't think it is perfect? One thing, I have a roll of that painter's tape for masking, the green one, not the blue one. I keep it on the fridge with a marker to date various stuff, especially in the freezer. WHO doesn't wonder what a block of frozen food is and how old it is? Those sticky notes do not cut it. Thank me later.
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  20. Adam, nice Covid hair. Very becoming. Cooking never was/is an "art" but always a craft. Craftsmen have always been trying to be the best or even outdo their own selves. Cook's Illustrated once did a blind taste test on vanilla, from fake to expensive beans, and ODDLY the winner was CVS fake vanilla was the most preferred. I always dump salt and other spices in my hand first, never know how it will pour out of container, I just had garlic powder's cap fall off and dump on my pizza. I should have know better.
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  21. Yes, he did a good "form follows function" review.
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  22.  @victorlawrenceelomina4088  White spanish onions are the best for cooking, but if they are not available, red would be better than nothing.
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  23. You are chef John II, but that is like saying God the Father, and God the Son.
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  24. Before the days of Crisco, we had lard. (lard is the fat from pork). Before you judge, it makes the flakiest pie crust, chocolate chip cookies, biscuits, etc. Find it in sticks in grocery and freeze it to keep. It doesn't have much taste, but adds a buttery taste in baking. The human body evolved to use it to its benefit. BTW it is fantastic for deep fat frying, like chicken, or Chef John's onion rings!
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  25.  @AJ-xc4nm  See some tutorials on poached eggs, Cooks Illustrated actually drained the water off the eggs with a strainer then you put them in a cup with a handle and let the egg float out into the water. Easy. Yes, I think they did put some vinegar in the water too.
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  26. piss off
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  27. Pierogis are NOT particular to Poland, fool. I have eaten 10X more Veronike that YOU could ever imagine.
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  28. Yet another great one Adam. Sounds like Spanish but this is very Italian. I think a frittata should be eaten at room temp ideally. Adam explained this wonderfully and everybody should know how to make this, including children! Perfect "too hot to eat" food, and fast and easy for breakfast, lunch or dinner. Definitely great for "make ahead". It keeps in fridge for at least 2 days, then nuke to room temp. not too long or it will be tough. Or just take it out in advance. My two cents: I don't usually use the broiler. Just when the top is set or close, flip it like he did with the plate, to pretty up the other side. Or you could just cover it, take it off the heat and not even flip, nobody will ever know. (wink) But who looks at the bottom anyway? I have made hundreds of these, fillings options are endless. Really any kind of cheese will do, I like feta if I have it. And who needs prosciutto when bacon is also good and cheaper? Or ham or sausage. If you are ok with onions, start with that. But spinach, mushrooms, frozen anything like peas or cauliflower, bell peppers, zucchini, olives, etc., (use any combination that you like and have on hand. You will find a winning combination. Herbs are optional, imho, but a pinch of dried oregano is really nice. I often serve this with fruit, like melon or not. But peaches are cheap and delicious this week. Bon appetite!
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  29.  @niunka09  Here they sell so much skim milk, (no butter fat) for people trying to loose weight and lots of fat free yogurt, cottage cheese, etc. I just bought butter for 2 USD, but it is usually 3-4 dollars. Try pork fat, salted, almost as good.
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  30.  Richard Nikol  Are you asking for tapioca recipe? It is ALWAYS on the box. I use the Hobson Red Mill stuff (it is cheap and one bag is like a year's supply), it is a little bigger "kernels" too. I use the recipe that you beat your egg whites, yolks cooked into the custard. It is nice and fluffy. BTW, don't soak it as long as they say to, the little gummy bear things disappear or dissolve. Don't forget the salt!!
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  31. Yes, so it is always spreadable! Add herbs, like dill for rye toast to part of it. Actually cooked cranberries will whip with the butter for muffins, or just toast.
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  32. I fully disagree with you here. Now how long does it take to make a PBJ sandwich? Let's say 5 minutes. It DOES NOT take over an hour to make 25 peanut butter and jelly sandwiches! Making quantities of food doesn't take that much longer. I could make 25 PBJ sandwiches in less than 15 minutes and that includes clean up and wrapping each one. 50 slices of bread on the table using spatula, peanut butter on half jelly on the other half. count out 25 pieces of wrap, then cut, wrap and stack. Put everything away, clean up and done in 15 minutes. Only an idiot would make them one by one. AND I have seen allot of idiots in kitchens. But thanks for props to cooks! I have worked very hard and efficiently.
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  33. Yes I also like to hear him speak, he does that well too, and has nice hair. Just saying because of the rant I just posted about getting a journalism degree.
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  34. You are so right and like me and my grandma, "GET" food and cooking.
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  35.  dooder  Thanks, that does sound great! I guess you mean smoked salmon?
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  36.  dooder  I used to do the new orleans variation with oyster and spinach, not tons better though, just a little different. Your combination sounds like ambrosia. Smoked salmon with capers and a lemony hollandaise. Question: do you sprinkle the capers on top or where? that's all I have been thinking about. Thanks again.
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  37.  dooder  Yes, either "gravlox" or smoked salmon would be good. I will have to compare.
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  38. You will get flagged for dissing "Trans"! "Trans" = 1 strike "Trans Fatties" = 2 strikes. HATE SPEECH!!!!
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  39. My chicken neck neck was broken is 3 places, just like EPSTEIN.
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  40. NO bay leaf? Never heard of it.
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  41.  @Boyetto-san  Yeah, when you figure how hard to work to earn enough to use a machine, only occasionally, then you still have to knead anyway...not worth to me, or not logical. The trick is to mix with a spoon until it comes together, and that is not that hard to do. People have been doing it for thousands and thousands of years, why be so lazy? I do recommend a huge chef's bowl like he is using, the bigger the better, I use mine about every day and it is a breeze to wash.
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  42. You COULD add a little cream cheese but not too much because it gets a little too rich. I also add some paprika to make it a little more orange, then a drop of mustard for a little depth of taste, fantastic recipe though. Anybody know if velveta would work? That cheese is EXPENSIVE. Thank you for upload Adam. Can't wait to try your cabbage pickles.
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  43. I love these, waxed paper works for me. The best combination I came up with is crasions, orange peel and some fennel seeds. Thanks my recipes were hit and miss.
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  44. Please STFU about the broken pasta, he has 2 little kids and I breAK it up too, it is easier for them to eat.
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  45.  @boksininkas_ltukaras5005  Lithuanians have the sense to use the bacon fat for bread. And don't you use lard, or pork fat for frying? Very healthy, and tasty.
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  46. along with the water many people swear by a small splash of vinegar and or vodka to pull the dough together. Does anybody know for a fact? I would say wine optional, and use a pinch of thyme in that filling. My 2 or 3 cents. Also start with a disc shaped ball before rolling, then when those cracks start, with your finger nails on the board push those wild pieces into center in fast, scratching motion.
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  47. I was always told to eat a tortilla or piece of bread, when I lived in Jalapa.
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  48. Some people don't have the common sense to wash their hands after touching raw meat, rinsing a chicken and blood dripping on the counter, or even a rinsed chicken will contaminate everything it touches. So rinse the chicken then turn the water off, HEY, your knobs are now contaminated. Wink
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  49. Adam, I hope you don't get esoteric, with your kitchen. I have a crappy kitchen with a six inch deep sink and no gas. Please don't dis-include me. Minus the liberal harping, extremely interesting analysis of then and now. In my corner of GA, blacks have always been highly respected and valued. How does he KNOW it was a black "Afro-American" woman? SMH.
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  50.  @nickcontini8952  I inherited this stove and really don't like the sporadic heat of a ceramic top, but that is what I have... there are times when I want to heat a skillet then put it in the oven, like how Adam does a whole chicken or for cornbread. I thought the iron would stick or crack the glass just to be in contact, and yeah, the iron is heavy so you have to be a little careful. Plus be careful about moving the skillet around so as not to cause scratching. Thanks for the info.
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  51. Adam this is exactly why I love you and your cooking methods, no fuss, no muss, direct, and common sense instructions enable even the most experien............ NOOOOOOOO!!!! Love ya cuz you don't piss around!!!! I have found, (shhhh! Don't tell) Chef John's, recipes a few steps that I edit, or find a way to use one less pot. even! Still, Chef John's recipes are the best, and I have made close to a hundred of them by now. I am doing his Cincinnati Chile now, but boil spaghetti first, put it off to the side them do my sauce in that pasta pan, while stirring with a potato masher. Then just buy grated cheese, OMG! Hope he doesn't see this! Chef, you tell how to do it "properly", so no blasphemy.
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  52.  @HappyBeezerStudios  Yeah, good point!!!
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  53.  @84rinne_moo  Get a grip honey. We are talking about everyday cooking, and common sense. Grandma never used a recipe and was unfamiliar with American ingredients. She just KNEW. How the batter or raw dough should taste and feel. I can say that MOST of us do not use a gram scale when we cook. Adam taught me not to bother with both brown and light brown sugar, but have a bottle of molasses. Cooking usually depends on judgement and common sense, you seem to lack both. Really you are in the wrong profession, since cooking anything relies on making mistakes, correcting them and substituting, adjusting. I would NEVER use the excuse that I cannot make spaghetti and meatballs because I don't have fresh basil. Moo you are a nut with a rant.
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  54. besides the precooked preservation of food, are there any health benefits to eating HOT foods? Does it ward off disease AT ALL, IN THE BODY? (as many claim?) To me, a spice cake or pumpkin pie can be spicy, too bad there isn't a word for how "hot", a food is in English. Example would be Jerked chicken is both spicy and hot. BTW, I was shocked to see mild tarragon is a very high on the food preservation list.
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  55. Wow, great recipe. 99% of the comments are hard to read even for me. Most are about how you broke the pasta, over and over and over, it is so sad to see here in black and white how many retarded/petty people there really are. Hey don't let it get to you! Lots fantastic recipes, kinda funny, to the point, great common sense tips. I have been cooking since 12 and I just learned how to peel ginger with a teaspoon. Did you know that one? I agree, carrot skins are bitter, and love carrots. AND season the meat or cutting board, not the breading! Chef John is the KING, I swear I have yet to get a bad recipe from him and almost NEVER adjust anything. People think I am such a damned good cook. 50 more vids and you will be PRINCE! TY for upload.
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  56. adam for God's sake, use common sense. just get a stack of plates and put a teaspoon of water between them then microwave the stack of either plates or bowls. At a pot luck, your oven is going to "prime real estate". Now these dishes will be HOT so dump that boiling hot water off and these will dry almost instantly. BTW, I am in Tampa, so more room temp or cold recipes, please. My oven won't go back on until November.
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  57. Never saw this before, going to make it, along with the rest of your stuff. Update, just finish putting the pickles together I know I'm going to love those. Cabbage (red), was only 10 cents more per pound and red onion were a little more, I splurged. Also used a mandolin for my carrots on the bias, cut lengthwise to match the other stuff. Oh also went to Asian market for the vinegar was less than 4 for a 24 oz size. Publix would charge an arm and a leg for the rice wine vinegar. Humid and warm here in FL, 94 degrees and I mostly eat all food at room temp. I also put a crockpot in the lanai so it can cook four hours and not heat up the house even more. Also have a gas burner for an cast iron skillets OUTSIDE so I don't have to deal with all that smoke and grease and heat, that is also great for steaks, so I really don't use a grill anymore. Thanks Adam.
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  58.  @loai_aldossary  That is the point, a red onion is not a shallot is it dipshit?
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  59. Lord this looks like a winner, Adam. I am going to have to use my big cast iron skillet though, and wouldn't it help putting the garlic powder on FIRST to keep it from burning, yes, that has a bitter taste? You could have fresh bread every day! Adam shows everybody how to be a Martha Stewart! That bread even after day one, would me MUCH better that what you could buy. Pretty sure you could freeze the dough after a few days, then just thaw it a day or two early. Too bad you didn't try that, but thanks anyway.
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  60. "The short or crumbly texture is a result of the fat inhibiting the formation of long protein strands. The related word "shortening" refers to any fat that may be added to produce a "short" texture." So "short" is an adjective for crumbly texture, yes like soil, but in this case, more like shortbread cookies compared to like a pita or flat bread, pizza (not chewy like that). If you put that much sugar into pizza dough, you couldn't chew it at all. I guess the cow crapping was a nice touch, though.
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  61. Those mushrooms are about 5-6 per package, the gourmet ones only. For those of us who don't have a massively popular YT channel and sponsors, regular Mushrooms are just as good and white wine would be almost as good.
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  62. Before I finish this vid, I have to thank you for pointing out the corruption in science. So many "donors" paying and funding desired results. This JF Gariepy was more than a Doctor of Biology at Duke University. He was studying evolution, surgery on monkey brains, which he liked but the politics disgusted him, so he quit and stocked grocery store shelves. Then started a YT channel. The Public Space. He covers all topics and is astutely avoiding anything that could be construed as 'hate speech', so far... Beware of any advertisement that claims "9 out of 10 scientist say....". If GMO was so great why did Monsanto fight so hard and spend billions and billions for NOT having to label the foods we buy? Round UP is also harmless, so why all the 'out of court' settlements almost daily, so far? And how do they keep this out of the news? The GMO proposition was up for democratic vote, I cannot believe that public voted NOT to clutter the package with 2 words! "Contains GMO". Can you?
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  63. America's answer to British "clotted cream". I will be tempted to use some lemon zest in the cake and the juice for the sour milk. BTW, don't you mean "whipping cream" or do you mean heavy cream? I imagine just heavy cream would beat up to that point. You are lucky, two very cute boys. Does the one like the pound cake better than the pizza bread? You will never see this but ty for the upload, I am in FL, Tampa, so I am past the "turn on the oven date". Shame because strawberries are so cheap now. I may make an exception....
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  64. "XENOPHOBIC" ??? Adam that is going too far! People are leery of MSG 'cuz hate Chinese?
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  65. Thanks for honoring the KING of cook and roll! I have never made anything that wasn't lovely and even divine, a crowd pleaser, etc. from Chef John is 8 years, even his very old vids are wonderful. You are the boss of your demi-glace. Adam you are like me, a little more practical and faster, Chef would never have used that lid in the fridge, we would!
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  66. Adam, I can see Publix did not take your dollar off your bottle of ketchup, that is the one thing you have to watch them on! I put those items on first and tell them not to forget my dollar off, hey a dollar is a dollar.
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  67. Forgot to mention that cooking at home allows you to gear the dish to you own taste or dietary restrictions
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  68. Adam, you cook exactly like me. I don't spill as much as you do though. But I'm always mindful of the number of pots and pans, unnecessary steps, don't really ever measure, no playing around, you think ahead, like throwing he pates in the residual heat in the oven, just get er done, etc. May I suggest not adding all that water to the peas? Just a splash and film on top, there is no reason for all that water, then strain with a chef's knife. Love how you used the chicken grease in the potatoes. The French would have used it in a salad. BTW, I am from DeKalb County and we say, Pa -TAT-ahs, then again you ARE in academia... (a couple of bad jokes in there) A journalism degree is very foolish thing to attain these days, not to mention outlandishly expensive, so it is good that you are now really helping mankind. I realize you get your wonderful perks from the university, and have security for your family, but God, at the same time, you are robbing so many of a productive future, unable to get a job to pay off the enormous debt with which they have saddled themselves. I know so many people from UGA that majored in journalism and we have remained friends for 20+ years, so I think I know first hand about this. Thank God, one friend started her own local paper. Thumbs way up!!! Keep cooking! You are a natural and I think most people could follow this, those that don't have much experience.
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  69.  @Cbd_7ohm  LOL
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  70.  @kaplingnag7267  Mmmm... By tallow I guess you mean suet. That would be perfect for a beef pot pie. The English use it for "plum pudding". Other than that, I have never used it and don't know the taste. You could try it and use it to fry french fries and see. Fish fat is probably the best thing health wise, but might have an off taste. You know they sell fish oil pills, right?
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  71. I have never used a metal scrubby on my pans as shown, only nylon. Plus it is great to store iron pans in the oven, unless Ineed that rack, which I almost never do. Mine just ever need rinsed, maybe wipe down with paper towel and store upside down in oven.Much easier than teflon.
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  72. Adam looking buffish.
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  73.  @theholypopechodeii4367  Does it taste like mild brie cheese? Bet I would love it!
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  74. Better yet get the cast iron HOT then use course salt right on the pan just before adding meat.
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  75. soak the noodles in warm water while making the lazagna. Easy, add extra water and salt.
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  76. BTW, Gavin McInnes, made the most creative and cute animal pancakes for his kids. Like a dozen different ones. He knows how to pour that batter so elephant's eye was darker than the body, etc. I will post the link if anybody is interested.
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  77. If you are not complaining about the broken pasta, ah HA! it is the way he held a fork. I am a chef and break the spaghetti for the kids, it is easier for them to eat, and that is the European style of holding a fork. Hey, how 'bout finding something to do that is constructive or maybe don't subscribe to this channel?
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  78. Less "personality" more food, PLEASE
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  79. Adam, interesting how you do the basics the Italian way. It is a little different that the French way that I am used to. I would have not thought of not putting celery in that soup, but that could be a French thing, Mirepoix?
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  80. Both Target and Walmart are consistently more expensive than other stores. It is not worth walking miles among rude and weird people either. Publix bogo is the way to go for me. A local produce market has the best prices and quality, and I am paying a family that lives in the area. Aldi's is my favorite store for all food, those cashiers are FAST!!!
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  81. Adam I would say that you are the best no nonsense cook, BUT Chef John has made me look good so many more times. Those Swedish meatballs and onion rings.....
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  82.  @stephenbartram7377  OMG! Did you see Bab's legs? Like buttah, like 2 sticks a buttah!
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  83. I store my cast iron pan in the bottom of the oven and leave it in there while baking something else. I saw a clip of the famous cast iron factory Valley Forge?, but they used flax seed oil and prefer it over any oil for their pre-seasoned skillets. I had to buy flax seed supplement capsules, and use 2 to rub in the metal. Works for me.
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  84.  @lunaverse4977  I do not know what happened a hundred years ago, face it, either did you.
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  85.  @nickcontini8952  NC, I thought you couldnt use cast iron on a glass top??? If you can, that is good news.
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  86.  @jpdemer5  I will try that thanks, I somehow don't think that is a troll remark.
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  87.  @vwertix1662  OOOOH that butterscotch with the salt flakes. Hate to say I LOVE that taste. Sounds so counter productive and unhealthy. Damn it is good.
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  88.  @angryhobo212  Yes, it is so weird. Salt is the last thing you would suspect, bad milk?, bad chocolate? Nope, it is the few grains of salt of all things.
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  89.  @stevethepussycat9968  Yes, you live and learn. Your grandma probably just forgot. I suspect she got very distracted, she would know that a the little pinch of salt does something to the rise, controls it? I forget what. I will bet she added a bunch of salt to the butter or compensated or something, once she realized. However a good example of reading a recipe, they are not always perfect.
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  90. Also happy you mentioned the KING, Chef John! Everybody thinks I am such a damned good cook, thank you Chef John!
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  91. Good thing you said my cast iron friend is ok.
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  92. Dude I am NOT going to buy a damned peel, I just use the back of a cookie sheet. And I take it out the same way as you. That semolina flour is CRUCIAL, though. Fantastic recipe, thanks for posting.
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  93.  @TheLobstersoup  I do put a layer of oil down before saucing. I HATE that raw dough!!! Good tips lobster. What if you mixed the dough without salt, then before taking it out of the mixer add that course Kosher salt so it really would not mix in??? Think that would work? I read in an OLD Joy of Cooking that the salt is supposed to temper the rise, I dunno.
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  94. Scientist can be paid to come up the the "right" result. It happens all the time.
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  95. Adam, please teach the "school kids" how to use a "Journalism Degree" in real life. My college friends had so much trouble finding work, it is so sad. That was in the 90's, when they had to bang the pavement for a story, and people still read newspapers!!! In the same breath, your channel would not be nearly as interesting without your writing background.
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  96. "Why I salt my bread and NOT my butter", I am shocked that some "witty" comment appeared!
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  97. Good vid, buddy. I do a milk step after the meat is browned, as per chef John. reduce it down just like the wine step but do not brown, he also insists on nutmeg. Oddly I liked it. I have made this 3 times since his post on food wishes. I did use a turkey baster and got some of the fat off. But I gotta try your chicken livers, and that brand of bullion is the best IMHO.
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  98. fluatas a la italiano. Olive oil, no better with lard. Manteca. If you have some cooked chicken or ground meat, add that. Do do hot use a bell pepper or have fresh jalepenos? use those, could saute a little or not but he is right about the small amount of vinegar. Good easy recipe.
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  99. soak the noodles in warm water while making the lazagna. Easy, add extra water and salt. I always add a zucchini to the bottom layer.
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  100. God I wish I had Adam's hair!
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  101. I have cooked professionally some and instead of a claw, I point my finger tips to the cutting board, almost like the finger nails are holding the thing to be chopped. This is very easy to do. But with your fingers laying horizontal with the board, it looks like trouble to me. Also use a sharp knife, dull knives are dangerous.
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  102.  @aragusea  Oh it is YOU! Didn't say it doesn't apply to soil as well, in fact I say it does. When describing how something feels in your mouth or hands, "short" makes sense to me. Of course, opposed to long and stringy or rubbery. Bubble gum not short. Clay not short. Kind of a synonym for crunchy or crumbly? But those words are both onomatopoeic, right? Well, I guess you have a good point! Maybe I am just used to the word used like this? The French most probably are responsible for this! I bet! Don't go away, now you got me curious! Entomology, here I come. I will report back, editor.
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  103.  @aragusea  Edit: sorry Sir, sleeping in class! You already said all this in your vid. I wasn't paying attention. There is also "short steel", meaning brittle steel. "shortening (n.) 1540s, "action of making short," verbal noun from shorten. Meaning "butter or other fat used in baking" (1796) is from shorten in the sense "make crumbly" (1733), from short (adj.) in the secondary sense of "easily crumbled" (early 15c.), which perhaps arose via the notion of "having short fibers." This is the short in shortbread and shortcake." So Crisco did not invent the word "shortening". They didn't talk about "gluten strands" in the 1500's. The OED makes more sense, you're right. So, I take it to mean, "not durable. Easily broken". ....I guess???? "short-lived"?
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  104. *etymology! I was so careful not to say Entomology, but mess up anyway.
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  105. I had red wine to use up and used it in my bolognese sauce, I figure, "what's the difference"? Now I know. TY
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  106. Personally I have NEVER heard that cooked honey is in any way bad. NEVER
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  107. When I lived Jalapa, Vera Cruz, I saw mother and grandma rubbing the chile juice on a baby girls gums. She was teething. I thought that was so cruel, like "We'll give you something to cry about!" After I got to know these women, they were FAR from cruel! This capsicum does indeed deaden pain. In fact the doctor (American), gave me like roll-on for chronic pain in my foot. It works! So this comment section is only loaded with cute teens trying to be cute (funny???, witty?????), but I would like to know if there are real health benefits, the Mexicans say there is! All peppers have like 10 times more vitamin C than an orange. Adam never asked this! He is either being inundated with the same memes over and over, or lectured on his "male toxicity". It is impossible to have pertainant discussion or even ask a serious question. Adam needs to stop appealing to children and teens. Even a good joke is not funny after the hundredth time. He needs to talk over their heads so they get bored and unsubscribe, which sure as hell shouldn't be difficult to do. "vinegar leg on left" Hilarious!
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  108. Adam, doubt you will see my comment. You are one hell of a great writer for YT content. It doesn't make sense but Am. Test Kitchen is no bueno, at lest 8/10 fails with them. Now you and Sir Chef John, I have NEVER failed, not once. Plus you and he are fun to listen to, and get to the damned point.
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  109. Adam, are you trying to say Bill Nuy is NOT a scientist? OMG! Scientists can be bought with grants, and funding to "prove" a desired result??? NOOOO! Next you will claim Rachael Maddow is not a journalist! Nobody knows that is what she, herself used that as a defense in a court of law, when somebody tried to sue her for lying. She claimed to be "just an entertainer" and so did Alex Jones. Despite what you say, an excellent report.
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  110. And your point is???
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  111. Thanks, I LOVE Gyros! First thing I do it cut the topping onion and rinse it, or just letting it sit out a while takes that extremely hot edge off. Then double the amount on the final product. YUM. Btw, pitas are worth buying, they are better than just buns.
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  112. I have always wondered WHY put garlic and onion powder in your flour dredge. It is just going to burn and get bitter. OK subscribed! I throw my grease in the lake, shhh! Don't tell anybody! The baking powder does make sense to me either, but I will try it. That is a LOW temp but I cover mine, but I will try it. That much cornstarch is also good.
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