Youtube activity of "Craxin01" (@Craxin01) on "Adam Ragusea" channel.
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Commenter youtube id
UCNcHkWqSdjcX05-8ZTL3YXA
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287
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Commenter name
Craxin01
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Commenter name id
@Craxin01
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Comments by video
"A bad reason YouTube demonetizes content"
"A novel method for boiling eggs (and a talk about egg prices u0026 public science)"
"A pie that's literally all crust"
"AGE your raw egg eggnog"
"Alternative Starches: How to thicken sauces without flour"
"Are white potatoes actually healthy? Why does tap water taste bad at the beach? (PODCAST E29)"
"Ask Adam: Brits dumping metric? Why is white bread white? Best cookware for the car? (PODCAST E12)"
"Ask Adam: Carbon steel seasoning, why Adam left TikTok, Papa John's fail (PODCAST E10)"
"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: Is breakfast important? Salad AFTER dinner? Future of fake meat? (PODCAST E15)"
"Ask Adam: Is diet soda bad? Why do Westerners use forks? Adam's 'explaining' voice? (PODCAST E16)"
"Ask Adam: Is eating cholesterol actually bad? Why are cold fries so gross? (PODCAST E13)"
"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)"
"Ask Adam: Why is European food bland? Are closed mussels actually bad? Career advice? (PODCAST E19)"
"Ask dairy farmer Manjit: What about the calves? 'Clean' raw milk? Does milking hurt? (PODCAST E65)"
"Baba ghanoush with crispy grilled flatbread"
"Bacon-wrapped lil' smokies and seven-layer bars"
"Bagels made with malted barley syrup | NY-style boiled"
"Baking vs cooking — also, math class vs art class (PODCAST E69)"
"Basic thick burgers, grill or pan"
"Basic thin burger patties, grill or pan"
"Beef Stroganoff (fancy Hamburger Helper)"
"Beef Wellington with homemade rough puff pastry"
"Bread charlotte | Chicken pie à la Michel Roux Jr."
"Broiled chocolate chip cookies, v2.0"
"Buttermilk is not (necessarily) butter milk"
"Cake pan pizza | deep-dish Sicilian/Detroit-style (kinda)"
"Champagne problems and the nature of happiness (PODCAST E28)"
"Changing traditional recipes for the era of tiny households"
"Chemistry of beer, part II: Hops to keg"
"Chicken parm bites"
"Chicken soup 101"
"Chicken thighs 101: How to sear, stew, roast and de-bone"
"Cinnamon rolls with marshmallow glaze"
"Classic Sloppy Joe sandwiches"
"Cooking internet and lifting internet have the same problem"
"Corn vs flour tortillas"
"Cubed frozen garlic and other tricks for realistic family meals (PODCAST E57)"
"Cucumbers are melons, and sometimes they explode"
"DIY syrup from trees (not just maples)"
"Do fiber supplements work? Do green powders work? Thoughts on soul food? (PODCAST E35)"
"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)"
"Easy big beef stew and roasted garlic mashed potatoes"
"Eggplant vs. Aubergine vs. Brinjal — Why so many names?"
"Eton mess — most British dessert ever?"
"Every way of making pink pickled onions, the greatest condiment"
"Exaggerated reports of Adam's retirement"
"Extra-flavorful focaccia"
"Fancier mushroom risotto (vegan or not)"
"Figs have tiny dead wasps inside them (but they're ok to eat)"
"Flautas / taquitos | corn u0026 flour | quick bean filling"
"Fluffy snickerdoodle cookies"
"Gas stove fumes and broken public health discourse (PODCAST E40)"
"Grilled cactus paddle tacos with soy-citrus glaze"
"Grilled chicken wings with blood orange gastrique, sprouts, couscous"
"Growing Bread I: Planting to harvest"
"Growing Bread II: Harvest to oven"
"Homemade ice cream sandwiches | how to convert any cookie recipe"
"Homemade image candy (cut rock candy) | No special equipment or ingredients needed"
"How Adam really cooks steak (usually)"
"How cooks put their fingers in hot sauce without burning themselves"
"How much protein you should eat and when, with Dr. Mike Israetel (PODCAST E31)"
"How mushrooms are farmed"
"How music affects food and eating (PODCAST E51)"
"How people first boiled food"
"How smoke preserves food"
"How the potato made the world"
"How they make alcohol 'harder'"
"How to eat acorns, but maybe don't"
"How to grow tomatoes, p. 1: Preparing and planting"
"How to stop splatter in the kitchen"
"I accept scientific consensus — and you prob should too"
"Irish-style pot roast"
"Is it actually unhealthy to be overweight? (PODCAST E39)"
"Is it bad to stare at your phone while eating? Thoughts on protests in Iran? (PODCAST EP 34)"
"Is it bad to taste from the stirring spoon? Why you gotta make everything political? (PODCAST E25)"
"Is moldy food really that dangerous? (We're not sure, but don't risk it.)"
"Is salt actually bad for you? Why do some people like salt way more than others do? (PODCAST E27)"
"Is the liquid from canned foods ok to eat? Opinions on (potentially) illicit 'gear'? (PODCAST E26)"
"Jell-O-style pudding — vanilla, coffee, chocolate, strawberry"
"Just two adults gettin' a stew on, man"
"Lauren's meaty beans, and why 'fresh' beans are better"
"My favorite cooking show of all time"
"Nightshades (probably) aren't hurting you (tomatoes, peppers, potatoes, eggplant, etc)"
"Not all donuts are doughnuts"
"On 'Good Eats' and Alton Brown, also Willy Wonka and Dire Straits (PODCAST E46)"
"On 'obesity,' trauma triggers, and the sphere of legitimate controversy (PODCAST E59)"
"On Mario Batali, J.K. Rowling and "cancel culture" (PODCAST E45)"
"On diet and human height"
"On how we talk about about people's bodies"
"On sage, phytochemicals and dudes who won't eat plants"
"On the origins of land life"
"Onions 101: The different kinds, how to cut them, what 'translucent' even means"
"Paper-thin, no-stir omelettes"
"Problems with gas stovetops | weak, dirty and dangerous"
"Problems with the Green Revolution"
"Raising BIG fish in a home cistern (with @CowTurtle, the Eel Pit guy)"
"Real space food vs fake space food"
"Rejoice! Incretin mimetics may spell the end of obesity (PODCAST E55)"
"Rice, beans, and the "myth" of protein combining"
"Sauerbraten with potato dumplings"
"Secrets of my favorite soft ice cream"
"Sirloin steak with pickled mustard seeds and greens"
"Smoked meatloaf with smoked potatoes and greens"
"Sodium Citrate Mac u0026 Cheese — Silky Smooth"
"Some ice cream ≠ 'ice cream' and I don't care"
"Southern corn pudding (bread? cake? custard? casserole?)"
"Starting a pizza place, Part 2: Sauce, cheese, thickness"
"Steak Diane with lemony asparagus"
"Sweet beans on savory pound cake toast (I'M BRINGING SEXY BEANS E3)"
"Texas barbecue brisket, charcoal or gas grill"
"The SHOCKING SECRET to French macarons"
"The actual science of the "industrial seed oil" panic (PODCAST E14)"
"The animal that (sometimes) survives becoming dinner"
"The case for eating alligators (or not)"
"The ethics of hunting deer for meat"
"The history and virtues of eating pigeon meat (squab)"
"The perfect fish to have with rice"
"The source of licorice/liquorice/anise flavor"
"The town aluminum comes from"
"The truth about cooking on a budget"
"The wet method of cooking mushrooms"
"The worry about black food plastics"
"There's no need to 'pre-ferment' bread dough at home"
"Thoughts on Chick-fil-A (PODCAST E52)"
"Three-tiered vivarium for vampire crabs, mangroves and rice fish (BUILD VIDEO)"
"Traditional 1924 caesar salad — raw eggs, tableside service"
"Traditional ragù alla bolognese, with fresh egg tagliatelle"
"Truffles and the doggies who find them for us"
"Two FREE meats = four BIG meals"
"Waxy vs floury potatoes (creamy vs mealy, boiling vs baking, etc)"
"Weeknight 'fun size' paella | streamlined Valencian-style, with green beans and chicken wings"
"What 'fair use' is and how copyright is choking the internet (PODCAST E70)"
"What 'organic' or 'antibiotic free' don't tell you"
"What are 'sugar alcohols'? 'Artificial sweeteners'? Are they good/bad? (PODCAST E48)"
"What even is lacto-fermentation?"
"What intermittent fasting is, how it works, and why it might make you happier (PODCAST E43)"
"What is dry aged beef? Since when is drier meat good?"
"What is sugar? 'Added' sugar? 'Natural' sugar? (PODCAST E47)"
"What makes food 'savory' or 'hearty'? (PODCAST E41)"
"What oil, sugar and yeast do in pizza dough (in varying amounts)"
"What's in pasta water? Is Beano bad for gut health? Why ruin crispy food with sauce? (PODCAST E22)"
"What's inside multivitamin supplements and WHY?"
"When should you salt pasta water? How much?"
"Where modern restaurants came from"
"White u0026 dark chocolate mousse — no raw eggs"
"Who (ethically) owns recipes? Am I stealing them?"
"Why 'pudding' refers to sausages and desserts"
"Why (fancy) restaurant menus shrank"
"Why Americans and Brits say 'cider' to mean very different things"
"Why Americans don't use metric"
"Why Homegrown Tomatoes Are SO MUCH BETTER"
"Why I dislike 'Gordon Ramsay' and prefer 'today' (PODCAST E64)"
"Why I salt my mashed potatoes, not my boil water (and other mash myths debunked)"
"Why a tire company is the judge of fine dining"
"Why anything is breakfast with an egg on top (PODCAST E50)"
"Why calorie counts are wrong, and what to do about it (PODCAST E8)"
"Why celebrities all have restaurants, even though restaurants are terrible (PODCAST E73)"
"Why certain E. coli bacteria are so bad"
"Why charcoal is the first great cooking fuel"
"Why coffee drinkers live longer"
"Why copper pans are great (and sometimes poisonous)"
"Why do Americans eat turkey cold? Can you boost testosterone with food/supplements? (PODCAST E32)"
"Why do recipes say 'salt to taste'? Is enameled cast iron worth the money? (PODCAST E44)"
"Why don't you use serrated knives? Are home-fermented foods safe? More money Qs? (PODCAST E24)"
"Why dried pasta is made with semolina (durum wheat) flour"
"Why food is blue (or usually isn't)"
"Why great glasses are shaped like ladies"
"Why it's called devil's/angel's food cake"
"Why palm oil is in everything, and why that's bad"
"Why people prefer bronze die pasta to 'normal' pasta"
"Why raw, paleo and keto diets are stupid"
"Why salt crystals grow as pyramids (sometimes)"
"Why sheep (lamb, mutton) tastes sheepy"
"Why some people can eat dairy, and others REALLY can't (PODCAST E36)"
"Why tomatillos aren't just little green tomatoes (and why they're awesome)"
"Why we love crustaceans and fear insects (which are crustaceans)"
"Yellow cake with chocolate buttercream frosting"
"You don't have to pre-boil pasta for baked dishes"
"You really can't whip egg whites with yolk in them?"