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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