Comments by "Snuzzle" (@Snuzzled) on "Adam Ragusea" channel.

  1. I'm so glad I watched this. I was always afraid of eating figs ever since I heard about the wasp thing, because I had seen a photo (maybe faked) of a fig cut in half with a massive wasp inside. I never wanted to bite into a fig and have that happen. Yet I did always love fig newtons and remember them being crunchy, too. Sad. Thanks for helping my brain get over my fear of figs.
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  2. Man, it's a good thing you can't copyright a recipe. Can you imagine how that would work in the US? Nestle would be busting down your door every time grandma made chocolate chip cookies because they own that recipe.
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  3. Am I the only one who taps the boiled egg on the flat counter and then rolls it around to peel it? The shell comes off so easily that way.
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  4. My oven doesn't get that hot, it's a rinky dink little microwave/convection combo and it only goes to 425. Can I still make this? It seems like a super easy way to get lovely crusty bread for dunking in soups.
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  5. I always assumed brownie skin was just dryer brownie. Like, they make this stuff called Brownie Brittle which is basically a whole bag of brownie skin. It's delicious. And it's just dried brownie.
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  6. Hey now, those "underdeveloped" beans look a heck it a lot like white coffee.... that stuff is delicious. Idk what temperature they roast white coffee to, but it's really good. Very nutty.
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  7. Like you briefly mentioned, the sweetcorn we eat used to be these tiny little seedlike things, until humans selectively bred them over many generations to make the corn we know today. I wonder, in a couple hundred years, if things like fennel and anise and coriander might also be selectively bred to have larger, fleshier fruits that we eat fresh instead of dried. I wonder what they would taste like.
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