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

  1. 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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  2.  @HappyBeezerStudios  Yeah, good point!!!
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  3.  @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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  4. 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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  5. 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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  6. 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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  7. 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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  8.  @loai_aldossary  That is the point, a red onion is not a shallot is it dipshit?
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  9. 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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  10. "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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  11. 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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  12. 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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  13. 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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  14. "XENOPHOBIC" ??? Adam that is going too far! People are leery of MSG 'cuz hate Chinese?
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  15. 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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  16. 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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  17. Forgot to mention that cooking at home allows you to gear the dish to you own taste or dietary restrictions
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  18. 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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  19.  @Cbd_7ohm  LOL
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  20.  @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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  21. 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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  22. Adam looking buffish.
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  23.  @theholypopechodeii4367  Does it taste like mild brie cheese? Bet I would love it!
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  24. Better yet get the cast iron HOT then use course salt right on the pan just before adding meat.
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  25. soak the noodles in warm water while making the lazagna. Easy, add extra water and salt.
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  26. 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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  27. 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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  28. Less "personality" more food, PLEASE
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  29. 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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  30. 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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  31. 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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  32.  @stephenbartram7377  OMG! Did you see Bab's legs? Like buttah, like 2 sticks a buttah!
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  33. 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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  34.  @lunaverse4977  I do not know what happened a hundred years ago, face it, either did you.
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  35.  @nickcontini8952  NC, I thought you couldnt use cast iron on a glass top??? If you can, that is good news.
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  36.  @jpdemer5  I will try that thanks, I somehow don't think that is a troll remark.
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  37.  @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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  38.  @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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  39.  @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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  40. 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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  41. Good thing you said my cast iron friend is ok.
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  42. 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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  43.  @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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  44. Scientist can be paid to come up the the "right" result. It happens all the time.
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  45. 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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  46. "Why I salt my bread and NOT my butter", I am shocked that some "witty" comment appeared!
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  47. 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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  48. 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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  49. 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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  50. God I wish I had Adam's hair!
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