Comments by "Ray Bod" (@raybod1775) on "Adam Ragusea" channel.

  1. What's ironic, is Mario is better off to have unloaded his restaurants before the pandemic.
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  2.  @ShnoogleMan  Root vegetables and lots of fatty meats. Spices were usually salt and pepper. Foods in season were better. Desserts had more intense flavors than what’s usually around today, very rich with butter or lard, and sugar. Personal experience from my mother’s cooking and ethic German neighborhoods which carried on pre-WWII foods. I greatly prefer Asian cooking, though occasionally I’ll make a food, especially deserts from my youth.
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  3. Julie Child started the big change
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  4. Thanks. I'll do that. Sounds better than rinsing birds in cold water.
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  5. Gas stoves are much better than wood, charcoal or coal.
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  6. So true!
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  7. I worked with someone whole had so much salt from pumpkin seeds his lips turned blue. He died of stomach cancer in his 30’s.
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  8. I've cooked for over 50 years. My favorite pans are heavy multi-layered stainless steel with an aluminum or iron core. They distribute and retain heat better than cast iron and clean up using vinegar and salt. I simply use spray oil to make them non-stick. For eggs I use teflon. Cast iron takes extra work and rust quickly in contact with water or anything wet.
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  9. Ethics tell me not to eat mammals because they are our close relatives.
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  10.  @Bramble20322  As we get old, kidneys function less well. It’s a mistake to believe someone 60 years old has the same function as someone 20 years old. It’s a mistake to think we don’t damage our organs by overdoing things like salt and protein throughout our lives.
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  11. High fructose corn syrup is high insulin spike syrup, don't think it's good for human consumption. Too many insulin spikes may lead to diabetes. The liver also converts excess sugar into fat. And what happens to all the pesticides used on corn?
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  12. Brine is unhealthy. Too much salt raises blood pressure and is bad for kidney function, especially for older people.
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  13. Older people who need to lose weight (me) need to get enough balanced protein without excess calories. It’s very tricky to minimize calories, eat enough balanced protein, get a good balance of vitamins, enough exercise and have enough energy to keep from getting tired. Losing body fat isn’t about zeroing out carbs, it’s about eating the right carbs at the right time to not have a spike in insulin. I’ve found extra carbs before exercise or going out and about is a good thing. At 64, my weight the last 2 years is averaging 75 pounds under my heaviest weight. Cooking my own food is essential to keeping the weight off.
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  14. I do what my German mother did. I rinse birds, stuff, don't brine, use bacon on wings, butter heavily, salt, pepper and cook in a covered pan until it looks mostly done, take lid off and let it brown.
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  15. Black cherry tomatoes are the best, if you can find the best seeds to grow them from. Years ago, I got great seeds. A couple years ago I bought goods seeds and started selecting the darkest, best tasting and sweetest cherry tomatoes and keep those seeds to grow the next year. I also do that with other varieties. It can take years, but eventually the best home grown tomatoes can be even better.
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  16. I shallow fry potato fries in wide heavy stainless steel pans using 1/4" of coconut oil. My fries stay crispy because the pan can transfer more heat while allowing moisture to evaporate.
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  17.  @cesarperez10  Immigrants and first generation Americans generally know how to cook, after that you’re generally right about Americans not knowing how to cook.
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  18. Onions won’t burn when cover with cheese... sauce - cheese - onion and other tender toppings - top cheese layer. Yes, like lots of cheese.
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  19. I grew up in the U.S. My German parents made sure we had German and Swiss chocolate. I can't stand Hershey's chocolate, it's like a grease bar with sugar and a slight chocolate taste.
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  20. I avoid buying Vidalia onions from certain places because there is a rot layer that develops between the original planted onion and the part that grows after its transplanted.
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  21. I grow yellow tomatoes for soup because I don't like the pink color red tomatoes give the liquid, especially if I make chicken soup. Chickens are like dinosaurs, so I think they're okay to eat.
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  22. Unsalted butter and bacon on turkey improves everything, wine helps too. I always cook the turkey in a covered pot and take the cover off for the last 40 minutes. Brine is gross.
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  23. Not a fan of dutched chocolate, natural has more real chocolate complexity.
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  24. Butter quality varies by source. I live in the midwest where butter has milk solids and purposefully buy butter from California. I don’t like ‘cultured butter’ because if I want something cheesy I’ll buy cheese.
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  25. Iron tastes similar to zinc, but copper tastes differently and silver has a slightly different taste. I used to taste coins when I was a child.
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  26. I could have used this recipe a month ago. I guess next year.
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