Youtube activity of "Phlegethon" (@Phlegethon) on "Adam Ragusea" channel.
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UCag-RgcRf1L3OmBOiGVc3QA
Commenter youtube id
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Phlegethon
Commenter name
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@Phlegethon
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"ASK ADAM #2: Plastic or wooden cutting boards?"
Comments by video
"Ask Adam: Why is European food bland? Are closed mussels actually bad? Career advice? (PODCAST E19)"
"Boxed cake vs scratch cake — Why bakers can't beat SCIENCE"
"Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired"
"Chicken soup 101"
"Chicken thighs under a brick, with noodled vegetables"
"Deep Frying at Home is a BAD IDEA"
"Do we still need iodized salt? (wtf even is it?)"
"Does marinating do anything?"
"Food Plastics = Estrogens in Your Body"
"Gumbo is named after plant snot"
"How modern breakfast cereal was invented"
"How to capture wild yeast for bread (and WHY it works)"
"Is salt actually bad for you? Why do some people like salt way more than others do? (PODCAST E27)"
"Is washing rice really still necessary?"
"Making New York-style pizza at home"
"My problem with metric recipes"
"Nonstick Pan Safety ANSWERS"
"Nonstick is prob safe — the factories aren't (PFAS contamination)"
"On 'obesity,' trauma triggers, and the sphere of legitimate controversy (PODCAST E59)"
"Roast chicken with soft dark meat"
"Sharpening with a whetstone | How to get started"
"Simple Thanksgiving Turkey with Gravy"
"Some ice cream ≠ 'ice cream' and I don't care"
"Steak 101: How to choose a steak and cook it in a pan (no thermometer)"
"Steak 201: Butcher's cuts"
"Summer vegetable stew | steamed rice | lavender flowers"
"The BEST Cooking Videos on YouTube"
"The Best Way to Thaw Meat"
"The animal that (sometimes) survives becoming dinner"
"The argument for eating bison (buffalo) meat"
"The case for eating alligators (or not)"
"The history and virtues of eating pigeon meat (squab)"
"The tiny fruits you eat all the time"
"The worry about black food plastics"
"What's inside multivitamin supplements and WHY?"
"What's the point of cooking at home anymore?"
"When should you salt pasta water? How much?"
"Why I Flavor My Butter, NOT My Steak"
"Why Pizza Steels Beat Pizza Stones (Yes, They Do)"
"Why Rare Steak is Safe — but NOT Rare Chicken"
"Why billions of people won't eat pork (or why we don't know)"
"Why people love cast iron pans (and why I'm on the fence)"
"wtf is 'induction' cooking?"