Comments by "SHROOMY" (@shroomyesc) on "Adam Ragusea" channel.

My concern with smoking oil isn't toxins it's my fire alarm, lmao.
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I think part of the reason even if for the time being the microplastics from cutting boards et al seem to be doing nothing to us there are valid reasons to fear, like knowing that the companies who produce these plastics have previously lied or tried to cover up harmful health effects of their other types of plastic or plastic ingredients, while wood is still just the same old wood we've had forever. What you should be wary of though is plastic pretending to be wood if you want to go wood. With the increasingly sour reputation of plastics, a lot of companies are producing "wooden" products that are basically just finely chopped wood or bamboo suspended in plastic and calling it eco friendly.
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I love most mushroom flavour. Only issue? I've only had it by accident because extremely severe allergies. Technically intolerance to the sugars naturally present in mushrooms, trehalase deficiency.
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@cosmo1kramer Yeah that's cause they learned to cook them ages ago when they realized the raw stuff gives them deadly diarrhea
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@eyebrowsj2243 That depend on what you're used to, though. For me where I live 100F would be literal torture and instant heatstroke, the liveable range in fahrenheit would be roughly -20 to 80. Hence why Celsius works because 0c tells me that in addition to feeling cold the roads will be slippery and it'll be a bit harder to breathe.
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@gamblerofrats I made chicken broth out of bones, cartillage etc. (broth is generous, it's quite condensed and with all the fat and cartillage melted in it does solidify in the fridge into a spoonable jelly that melts when put into a pan) and I boiled it for 12 hours. That was enough for the already cooked chicken bones to actually fracture under not much pressure at all which released even more flavour. No risk of any shards either when you strain it through a very fine mesh.
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Good observation, this is also to be seen in modern times in a lot of the countries in Europe, strong differences in what is and isn't considered appropriate in general art even among culturally similiar countries. I can only suspect the cultural impact of christianity has a strong effect.
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@davidonfim2381 Thanks for being a smartass but I'm sure you know that in colloquial speech chemicals means artificial/synthesized ingredients.
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@cyblue79 My kitchen scale has presets for different liquids like regular milk, water, etc and it's a cheap one and I imagine this is the case for most European scales.
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0:38 That coffee is so light I thought it was tea...
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I'm imagining the manner of egg production has a lot to do with it, here in Finland most eggs sold are "free" eggs (which is a lie, the chickens are still in a closed building on a concrete floor) and the EU banned traditional cage egg production a decade or so ago so I have no problem eating raw or not fully cooked eggs in my food, and I think the situation is similiar in places like Japan etc.
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Another sort of way of phrasing the takeaway here is don't compliment people's changes unless they consciously made that change. Some people don't mind but you don't know that. If someone you know loses weight and you unprompted say "Oh you look so good now!" you are basically telling them they were ugly before. Compliment the now, don't put down the past and that applies to many things like change of careers, new style, whatever.
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In a lot of languages, chives are called a direct translation of "grass onion", like in mine, Finnish: "Ruohosipuli"
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As someone who grew up in Northern Europe I can say we got stinker chocolates in Europe too (Marabou comes to mind) but I've had Hershey's and yeah it just doesn't taste like it has much chocolate in it (and judging by the really really light colour I'm assuming it doesn't), I'm used to Fazer, Royal, Milka (I think all Milka has hazelnut paste so it tastes more unique) and Cadbury milk chocolates, although I doubt Cadbury's still as good as I remember. Hershey's cookies and cream is great tho, nothing to do with chocolate but still.
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Ah, what a video to watch when you have a trehalose intolerance
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How it should and how it should've always been is that chemicals should be proven SAFE first before widespread use unless, say they can be certifiably cleaned up into safe chemicals before disposal. Having a regulatory system where one has to first prove something unequivocally UNSAFE before it can be banned is foolish. Would it slow down innovation? Sure. But innovation isn't worth human sacrifice unless medical.
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I use a thicker base stainless steel pan for everything except eggs, eggs are the only thing that will stick on it no matter what, for those I use a good heavy duty non-stick pan. I'd rather not have to put effort into my cookware in addition to my cooking.
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