Youtube activity of "king james488" (@kingjames4886) on "Adam Ragusea" channel.
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Commenter youtube id
UCom_vZ0sgiB27ZGJIGBm1-Q
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114
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Commenter name
king james488
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Commenter name id
@kingjames4886
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Comments by video
"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: What's wrong with American bread? Help for picky eater? Russian food boycott? (PODCAST E9)"
"Ask Adam: Why is European food bland? Are closed mussels actually bad? Career advice? (PODCAST E19)"
"Ask Adam: Why refrigerate eggs? Is bigger salt better? Why are recipes always 'easy'? (PODCAST E17)"
"Bavarian soft pretzels (safely) bathed in caustic soda"
"Beef Wellington with homemade rough puff pastry"
"Boxed cake vs scratch cake — Why bakers can't beat SCIENCE"
"Can alcohol actually be good for you? Are supplements good as food for vegans? (PODCAST E30)"
"Chemistry of beer, part II: Hops to keg"
"Chicken soup 101"
"Chipotle-glazed shrimp with garlic lime rice"
"Cucumbers are melons, and sometimes they explode"
"Deep Frying at Home is a BAD IDEA"
"Do Eggs From Happy Chickens Taste Better?"
"Do you really have to 'fold' egg foams? Can't you just mix them?"
"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"
"Figs have tiny dead wasps inside them (but they're ok to eat)"
"Garlic Peeling Methods RANKED"
"Garlic naan grilled on oven grates"
"Gas stove fumes and broken public health discourse (PODCAST E40)"
"George Washington Carver: Bigger than peanuts"
"How flash-freezing preserves food quality"
"How people first boiled food"
"How science saves sweet corn"
"How smoke preserves food"
"How they make alcohol 'harder'"
"Ice cream made with a pan, a spoon and a freezer"
"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)"
"Meatloaf with sweet glaze, dishes-minimizing recipe"
"Not all donuts are doughnuts"
"On 'Good Eats' and Alton Brown, also Willy Wonka and Dire Straits (PODCAST E46)"
"On Mario Batali, J.K. Rowling and "cancel culture" (PODCAST E45)"
"Pad Thai | Simple no-wok recipe, cooks in 3 minutes"
"Pancakes 101"
"Practical baked Alaska | ice cream, cake and Italian meringue"
"Rice, beans, and the "myth" of protein combining"
"Salmon burgers"
"Salmon fillets 101"
"Spaghetti all'assassina (fried pasta, kinda)"
"Spaghetti and meatballs"
"Steak Diane with lemony asparagus"
"That time the U.S. almost banned franchise restaurants (PODCAST E75)"
"The actual science of the "industrial seed oil" panic (PODCAST E14)"
"The animal that (sometimes) survives becoming dinner"
"The argument for cooking with volume measurements, rather than weight"
"The source of licorice/liquorice/anise flavor"
"The tiny fruits you eat all the time"
"The trick for ultra-smooth, not-gluey mashed potatoes"
"Thoughts on Chick-fil-A (PODCAST E52)"
"Traditional ragù alla bolognese, with fresh egg tagliatelle"
"Two FREE meats = four BIG meals"
"What 'organic' or 'antibiotic free' don't tell you"
"What even are GMOs? What even is processed food? (PODCAST E5)"
"What even is lacto-fermentation?"
"What is Thanksgiving stuffing, and why is it also 'dressing'?"
"What is baking powder, and how is it different from baking soda?"
"What is high-fructose corn syrup, and is it actually bad for you?"
"What is malt, and why does it make milk, bread and beer taste so good?"
"What makes food 'savory' or 'hearty'? (PODCAST E41)"
"When should you salt pasta water? How much?"
"Why 'pudding' refers to sausages and desserts"
"Why Americans and Brits say 'cider' to mean very different things"
"Why Homegrown Tomatoes Are SO MUCH BETTER"
"Why I Flavor My Butter, NOT My Steak"
"Why I NEVER buy brown sugar"
"Why I salt my mashed potatoes, not my boil water (and other mash myths debunked)"
"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 modern sandwich bread is different from 'real' bread"
"Why tomatillos aren't just little green tomatoes (and why they're awesome)"
"Why yeast extract is in tons of foods (and why it's delicious)"