Comments by "king james488" (@kingjames4886) on "Adam Ragusea" channel.

  1. KARL!!
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  2. "this shit is really fuzzy... which brings me to the sponsor of today's video; manscape"
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  3. dwarfism is a scientific term ffs! >.>
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  4. is this video about george washington carver or how to sound extremely awkward talking about anything related to racism?
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  5.  @mtrey13302  tell the people making the fryers to make a basket that can fit more than 3 fries then >.>
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  6. people weren't concerned about fumed from gas stoves until they started sealing up every crack in their homes to make them "more efficient"... many homes aren't that air tight. the bigger issue here is this social phenomenon where people feel important for having "saved" people from some sort of danger... so they invent problems that aren't problems.
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  7. what if I told you the recommendations to drink milk were invented by the dairy industry to sell... milk!
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  8.  @UBvtuber  it might not be healthy, but it won't make you as fat.
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  9. except if your grandma fried the meatballs in her cast-iron pan and then threw in a can of tomato paste it'd destroy the pan... or at least the seasoning on the pan.
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  10. I used to absolutely hate sausages with fennel in them... it doesn't really bother me anymore, but I still don't really think the flavor fits all that well.
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  11. don't they eat more rye breads and such in germany? maybe wheat doesn't grow as well there? cultural foods are often closely linked with what was traditionally farmed or gathered in an area.
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  12. probably wouldn't even need to use limestone if you get enough ash in the water... ash is quite alkaline.
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  13. remember when there used to be green chips in bags of potato chips and people would say stuff like "oh don't eat the green chips! they're poison!" :P
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  14. anus fruit? pretty sure most of those are seeds breh... only one plant comes up when you plant one... it's not even a beet ffs.
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  15. wait what? what's the point of gloves with holes in them?!
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  16. don't you hate it when you get food in your botulism?
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  17. be a shame if someone on the adam ragusea subreddit had something negative to say... might have to censor them or something...
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  18. I was wondering who was eating his crap...
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  19. 3 hours is too long for half-,melted ice cream...
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  20. not that sludge... where are the mushrooms? and the sausage? I imagine people started calling it dressing when they stopped stuffing it into the bird tho.
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  21. you only technically need to split a stick for it to be "forked"
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  22. because it's a glutenous savory cake?
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  23. wtf milk protein? so it's basically just a big bowl of milk with milk on it...
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  24. getting some properly made salt and pepper shakers makes cooking with fine salt a lot easier. the salt shaker should have less holes than the pepper shaker so it dispenses salt at a similar rate to the pepper, then you add it by shakes or time rather than feel.
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  25. "new milk" probably means whole milk straight from the teat... as in milk that hasn't separated and had the cream skimmed.
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  26. thought fish had to be frozen to be legally sold in the US?
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  27. I like shrimp just fine marinated in sriracha, oil, lime juice, and herbs. chapotle would totally destroy the shrimp flavor...
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  28. oh, so this is all an ad for crowdcow...
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  29. interesting...
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  30. omg that bacon flavored stuff is nasty. I tried bacon flavored jelly beans once and they tasted like how dog food smells. pretty sure it's flavored with left over half rancid bacon drippings or something >.<
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  31. I weigh my yeast on my crack scales breh! this recipe called for an 8ball of yeast!!! snorting intensifies
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  32. I mean, if you're going to leave out and change elements of the dish can you really draw any conclusions about it?
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  33. what if I told you your supposed to store brown sugar in a somewhat airtight container not an open box? I just used a spoonful of brown sugar yesterday... last time I opened the jar was for christmas baking... it was perfectly moist.
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  34. just put a type of weapon and a question of safety in the title and youtube kicks it straight to the top...
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  35. looks easier than diving into a man-sized fire pot...
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  36. kinda getting triggered by your refering to gruit as if it's a standardized thing... from what I understand of it before people settled on hops as the standard they just used whatever was around. so idk how one might tax someone going and picking some weeds?
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  37. what's up with old english people calling nightshades apples?
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  38. am I the only one who can roughly smell how much salt something needs?
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  39. what about baked canada?!
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  40. maybe try turning the stove way up and lifting the pan off the stove to control the heat. pretty much the only way to do an asian stir fry on an electric stove IMO, gotta keep it hot! also lots of oil... peanut is probably best.
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  41. probably because the heat activates the pectin and such and then cooling it lets it set and heating it again doesn't do the same thing.
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  42. and here I thought it was "hardy"... because that would make more sense in that the food is robust, filling, and/or lasting.
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  43. idk why you need to drench everything in oil... salt and pepper is all my tomatoes need >.>
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  44. I could see that making a difference.
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  45. "I say cooking stuffing in a turkey is unsafe... but am fine with par-cooked fish!!"
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  46. I love how you taste the heads off the table and then go on to explain why it's dangerous...
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  47. wtf do jews have to do with cups and spoons?@
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  48. I don't think I've ever had watery mashed potatoes? maybe they're talking about instant mashed potatoes... you'd want to let those sit for a while I'd imagine. also what if you cook the potatoes in milk but not boil it so it doesn't destroy the milk? seems like an obvious best of everything option.
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  49. ok, not at the same meal... but you still need to eat a balanced variety of plant foods to get all of the nutrients you get simply by eating meat.
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  50. yes. adam ragusea talking about alton brown. go! aaaand it's a trap.
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  51. I don't want to make my own malt... I even have some mystery grain that came up in my straw... you need a large quantity of viable grains and they do this shit commercially so you can just buy it... this isn't a zombie apocolypce.
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  52. wonder if it has more to do with rubbing meat with spices keeping bugs off of meat that's drying or sitting around or w.e... and there are more bugs and bug borne illnesses in warmer areas. they still do this sort of thing when making some sort of air cured ham, especially on the bone ends... supposedly if you don't there's some bug that'll burrow into the bone and eat the ham from the inside out. I vaguely remember watching a thing about it :P I assume this is also why many cured deli meats are either covered with a layer of smoke, herbs, or spices. the food purity issues in northern europe around the time of the industrial revolution also probably played a part in those people favoring less flavorful food that would be easier to hide adulterants in.
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  53. never seen a chicken soup with zuchinni in it :P
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  54. so that's why fig newtons suck now...
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  55.  @Elbrasch  I used to have a decent one til the thermostat on it went... it's not that hard to use a cast iron pan anyways and there's more surface area for the steam to escape resulting in crispier fried things.
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  56. what butter? and that just seems like the intuitive way to cut zucchini :P
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  57. green/white is also generally less risky than black/red...
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  58. idk why people have to be either all uptight PH measuring or anti-vinegar... I just make a pleasant tasting salty brine with vinegar and it's never failed me.
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  59. frozen veggies might even be healthier since they can be picked when they're actually ripe...
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  60. that old coal room would probably make a decent root/wine cellar.
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  61. fat soluble vitamins are a thing.... seems to me like there would be more of those things, and more of a balance of them in fats from an organism that ate all of those plants. kinda like positive bio accumulation.
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  62. speaking of gravy v.s. sauce... I wasn't sure what to call that liquid component of an indian curry, according to the folks at the indian restaurant they call it gravy. I'd have said sauce, but there ya go. to me gravy has always been a separate condiment, if it's part of a dish it's a sauce to me... unless it's poutine, that's still gravy.
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  63. there's south asian english? you mean chinglish?
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  64. akadam from akak? PILLAGE!! you heard it here first!!
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  65. figured it had something to do with prohibition...
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  66. just look at the ingredients?
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  67.  @JorgTheElder  quit spreading BS yourself. literally everything you can read about cast iron says DO NOT USE THEM FOR ACIDIC SAUCES!
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  68.  @ploppyjr2373  it might... lol
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  69. but why does cilantro smell like a pool?
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  70. 4:30 sounds like an unpayed internship to me... also another reason to have a minimum threshold for partnership outside of potential abuse is simply because there's a cost associated with not only having someone review the channel, but transfer fees, accounting fees, taxes, and so on to actually transfer someone money and it would end up costing them money to transfer a million people 1-3 cents. it's not really viable not to have a threshold.
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  71. meh, I add the salt after the water comes to a boil because of the supposed lower boiling point so I'm sure the water is sufficiently hot. even if it doesn't lower the boiling point it makes it look like it is and I use my eyes to judge when water is boiling. edit: and I don't add it sooner because it's easier to dissolve things in hot water...
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  72. so it's traditionally made in a dutch oven... which is traditionally made of cast iron... but don't use cast iron? what?
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  73. isn't folding a form of mixing? I just see it as a way to convey the idea that you should carefully combine the ingredients. it makes sense you can whip it in with an electric beater though, it's the same process you used to make the eggs fluffy.... they just continue to use the term "fold" because the french probably... they like to use out-dated terms.
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  74. white potatoes? as opposed to what? red potatoes? which also have white flesh... you've gotta try pretty hard to find a potato with flesh that isn't white.
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  75. I've never had mold grow on my brines... only on thicker fermented sauces after sitting in the fridge for like 6+ months and even then usually only on the sides of the jar where condensation can dilute the brine..
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  76. why not just do what canada does and legally require both on labeling then leave it up to the people which one they want to use in any given situation... it's not that hard. you just build with a 2x4, drink a 750ML bottle of cola (or a liter if you're really thirsty :P), and buy fabric by the meter...
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  77. it's not entirely accurate that baking powder creates all of the CO2 instantly. originally acid/base reactions in cooking did that, and you'd have to keep everything separate until the last second and then throw it all together and throw it in the oven before it stopped reacting (probably why we still mix wet and dry ingredients and then combine them)... but one of the main differences and advantages of baking powder specifically over baking soda is that the base is in a form that delays and prolongs the reaction (as well as containing it's own acid) so you have more time to get things together.
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  78. $200 off? how expensive is this block of foam they're calling a bed?!
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  79. you'd think the fact that most meat people historically ate in some cultures was salted would suggest that it's not a big deal.
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  80. is it called that because you're killing the pasta?
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  81. most powdered sugar contains corn starch as an anti-caking agent... it can make it not really ideal for some things like syrups and I guess meringue edit: and you added corn starch to your sauce anyways. could have just used powdered sugar lol
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  82. looks more like a meat lump to me...
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  83. just think of the billions of yeasts they had to kill to make that one little jar of marmite!!
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  84. seems like a bit of a waste of asparagus there.
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  85. I mean, if I were to make slaw myself without buying a bag of over-priced pre-cut greens I'd simply make the amount I want and have left-over ingredients? not to mention those pre-cut bags have been sitting for days and there are almost always dried out and/or browning bits all through the bag
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  86. getting kinda tired of people calling baked seasoned potatoes "fries"...
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  87. THE CAKE IS A FAKE!!
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  88. and mushy bread... and balls of boiled rice... and balls of other boiled grains... and probably other things that are called "pudding" seems to be a generic sort of term for any gelatinous amalgamation of stuff.
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  89. ya no lumps don't always cook out... wouldn't eat pancakes for years because of little nuggets of baking soda.
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  90. milk is natural ffs.. it's what the cow wants to do!! it's it convenient for vegans they've decided that delicious figs containing DEAD INSECTS are fine!
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  91. I'd bet most fat people eat breakfast... if you're eating when you're not hungry because someone else said it was the thing to do it's probably not healthy.
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  92. modern personal smokers are also indirect.
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  93. OMG I NEED MOR MALTANUS!!
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  94. what if I told you it doesn't really matter; you have to adjust for elevation anyways.... so sure measuring by weight is exact, but it only works if you happen to live at the same elevation and in the same climate with the same humidity as the location where the recipe was developed... so in short it's all arbitrary and measurements are just there to be more exact than "about that much".
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  95. what are they doing now that reporters don't have a right to be there? censoring and deleting peoples comments online, that's what. >.>
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  96. they say you're not supposed to eat under-ripe husk fruit...
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  97. I like the format of a podcast sometimes, but not the execution of them in practice. I prefer to have a list of stream-able content rather than have itunes or w.e download a podcasts entire back-catalogue of several GB, or just not listen to the previous content and just start to download every episode as it comes out which, at least when I did it, ended up being several hundred MB each and consisting of at least 30% pausing and silence.
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  98. except now there's another study that any more than 1-2 drinks per week is always definitely harmful? they're pushing that one real hard right now... >.>
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  99. just gotta point out rinsing your mouth out with milk because it's alkaline is most likely not a great idea... baby bottle tooth decay is pretty well known issue.
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  100. lol safer? my family has stuffed the holiday turkey every year for as long as I remember and no1 has EVER gotten sick. yall ruining the holidays now. no.
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  101. what? those spanish sardines that are like $10 per tin? ya, you can enjoy your crappy spanish can fish too small to even debone m8.
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  102. laborious? you just smack a whole clove with the side of a knife and peel off the skin...
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  103. I have never seen a doughnut shop that only has cake doughnuts... then again there's a tim hortons on every street corner here so there's no reason to go to some crappy doughnut place that only has cake doughnuts >.> even the random popup doughnut stands I see sell yeast doughnuts ffs.
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  104. I wouldn't have expected franchises fail at the same rate as independent businesses, must have something to do with people who buy franchises having more money than brains.
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  105. 1;00 cucumber there however is a zuchinni... and with that you've lost me.
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  106. I actually didn't care if the crab was suffering... nor do I care about the survival rate of rock crabs after their claws are harvested... I don't even eat rock crab...
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  107. wow are you ever making canning pickles sound complicated... it's actually not as hard as you're making it sound. also people kept brined pickles in cellars for a long time before anyone invented refrigeration. I don't even bother canning pickles anymore, just put em in brine in a jar in the fridge. they taste better, are easier, and still keep for like 2+ years
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  108. plenty of foods people haven't been all that interested in improving... which is probably part of why they aren't so popular. pawpaw are hardly cultivated even. wild dragonfruit are much the same as what you'd buy in the store as far as I'm aware pretty sure seabuckthorn only has a handful of cultivars also
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  109. WTF IS MALT?! it's malt. that's like asking what sugar is...
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  110. sounds like my experience with papa johns... great way to lose business.
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  111. I mean... there's having ads and there's designing a whole video to sell a product >.>
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  112.  DmonnicegramRaguseaYT1  wow, I hope it's a penis!
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  113. I have little issue frying pretty much anything in a large cast iron pan... as a bonus it's great for the seasoning on the pan. I can fit at least 5 onion rings in a large cast iron pan... probably more like 7... so it's essentially got the same capacity as that large fryer basket. and put the oil in an old pickle jar in the fridge, it'll keep for months >.>
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  114. chickens won't even lay eggs if they're too stressed... so all eggs are at worst indifferent chicken eggs >.> free range eggs taste better because the birds can scratch for bugs and wild seeds outdoors... and the yolks are noticeably darker.
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