Youtube activity of "Jim Bridger" (@ohiasdxfcghbljokasdjhnfvaw4ehr) on "Adam Ragusea" channel.
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Commenter youtube id
UCkaycpcRxojMRhMpBw4LPhw
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82
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Commenter name
Jim Bridger
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Commenter name id
@ohiasdxfcghbljokasdjhnfvaw4ehr
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Comments by video
"A bad reason YouTube demonetizes content"
"A pie that's literally all crust"
"Adam talks about "1989," New York, and his Swifty status (PODCAST E81)"
"Ask Adam: Cotton candy flavor, Trader Joe's, and why recipes call for HOT pans (PODCAST E7)"
"Ask Adam: How does YouTube money work (or not)? (PODCAST E23)"
"Ask Adam: Leftover rice syndrome; why East Asians eat out so much; Adam's future (PODCAST E21)"
"BBQ brisket and chicken made with liquid smoke"
"Beef Wellington with homemade rough puff pastry"
"Belgian waffles cross-bred with Waffle House"
"Calabrian chili pasta (salad?)"
"Cassoulet — Frenchy meat and bean stew"
"Chicken parm bites"
"Chicken soup 101"
"Cubed frozen garlic and other tricks for realistic family meals (PODCAST E57)"
"Every way of making pink pickled onions, the greatest condiment"
"Green vegetable sides 101"
"Grilled Chinese long bean sandwich (BRINGING SEXY BEANS E2)"
"How Adam really cooks steak (usually)"
"How to eat acorns, but maybe don't"
"In praise of tiny mics and Gen Z media (PODCAST E61)"
"Instant, carbonated ice cream made with dry ice"
"Just two adults gettin' a stew on, man"
"Lamb shanks with roasted garlic sauce | celeriac purée | broccolini"
"Leg of lamb with challah stuffing and orange sauce"
"Mother-in-law's cold spinach ring"
"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 therapy, tigers and retirement"
"One-pan orange chicken, no deep-frying"
"Rösti — Swiss potato cake (eight techniques tested)"
"STOP TRYING TO MAKE TURKEY TASTE GOOD"
"Sauerbraten with potato dumplings"
"Shallow-fried 'cannoli' cookies"
"Smoked meatloaf with smoked potatoes and greens"
"Spaghetti con broccoli aglio e olio"
"Spicy carrot, purple cabbage u0026 potato, and creamy broccoli soups"
"Starting a pizza place, Part 2: Sauce, cheese, thickness"
"Starting a pizza place, Part 3: CRUST SECRET, toppings, t-shirts"
"Steak frites from scratch in 'air fryer,' with next-day quesadilla"
"Sweet beans on savory pound cake toast (I'M BRINGING SEXY BEANS E3)"
"That time the U.S. almost banned franchise restaurants (PODCAST E75)"
"The Godfather is the greatest food movie (PODCAST E38)"
"The SHOCKING SECRET to great chili"
"The legal strength supplement that actually works (not an ad)"
"The next phase of our relationship"
"The problems dogs have with human food"
"The source of licorice/liquorice/anise flavor"
"The wet method of cooking mushrooms"
"Thoughts on Chick-fil-A (PODCAST E52)"
"Tongues, brain sauce, and other delights from 19th- and early-20th century menus"
"WTF is vinegar? And what is its MOTHER?"
"What intermittent fasting is, how it works, and why it might make you happier (PODCAST E43)"
"What is panko, and why is it so much better than other breadcrumbs?"
"What silicone is, and why I don't love cooking with it (PODCAST E42)"
"Who (ethically) owns recipes? Am I stealing them?"
"Why it never feels like everything is alright (PODCAST E66)"
"Why modern sandwich bread is different from 'real' bread"
"Why people prefer bronze die pasta to 'normal' pasta"
"Yes I'm also weirdly into Ancient Rome and it's weird (PODCAST E76)"
"You don't have to pre-boil pasta for baked dishes"