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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