Ask Adam #5: Does vanilla extract really make a difference?

[@maasnelsonhailey218]

𝑻𝒊𝒎𝒆𝒔𝒕𝒂𝒎𝒑𝒔 0:00 What is the first thing you are going to do when Covid-19 is gone? 00:58 Who's sponsoring this video? 3:02 What is the first thing you remember cooking? 7:04 What's your top 3 favorite Star Trek TNG episodes? 9:12 When do you think cooking became an art rather than just a way to feed people? 14:10 Can you see me in the window? 14:16 What is the one food that you love but your wife doesn't? 16:28 Opinion on the election coming up? 17:34 Does vanilla extract really make that much of a difference in desserts? 22:10 Do you think there is one technique you need to master in the kitchen to make great food at home? If so, what is that technique? 26:46 When did you first cook for Lauren? 29:15 In general, what is the process of developing recipes? 35:53 Are there any videos you were in the process of making but had to scrap for one reason or another? 37:04 What is your go-to recommendation for someone who wants to become more scientifically literate but isn't in school? 40:29 What recipe did you think would "blow up" vs one that actually did? 44:32 What’s a thing science or food wise that you’ve changed your mind about? 🍃💖🍃

[@jorgereyes8438]

Thank you Saint

[@palaksureka9161]

May god bless you

[@maksotadilet]

Thank you, MaasNelson

[@samrichards3409]

epic

[@kerimalpkarahan5211]

Living legend

[@a.h.tvideomapping4293]

Shout out to the person that will spend like an hour making a time stamp for us. You are a saint

[@vincent5]

I once made them but someone finished them 5 minutes before me, his post got pinned etc, mine got excactly 0 likes. Not gonna try it again...

[@axemenace6637]

@@vincent5 hahaha, rip

[@SirLightfire]

Watch on 2x speed. That's what I did when I made the Celeste strawberry guide timestamps

[@TNinja0]

I see the time stamp culture is a ruthless one.

[@songohan5960]

@@TNinja0 i didn't think that timestamp culture was so intense.

[@joshhickman77]

Didn't see a comment saying this, so I guess it falls to me: Wikipedia takes great care to be a tertiary source, not a secondary one. They do not take a combination of first hand accounts and synthesize them, they take secondary, authoritative sources, and describe them. An ideal wikipedia article contains no new insights or connections between known facts. Your point is completely valid, of course, just for the turbo-nerds.

[@xstar001]

@@gautampk I have seen university professors use wikipedia to remind themselves of a fact when teaching courses. I have also seen a university professor look up the wikipedia article referencing his own research from decades ago.

[@vwertix1662]

@@AxxLAfriku Why do you still exist.

[@altereddogma]

But so many Wikipedia articles are Not ideal articles. I have seen crap TV shows, like Dateline and other true crime schlock, used as Wikipedia citations! Then there are the wide variety of volunteers policing changes; some are high quality, some are not. Never is Wikipedia a scholarly source. Always go to and use the citations for your sources and always verify that the article actually represents what the source material says.

[@Actinjsh]

Russian roulette is usually played with a revolver. A revolver in most cases has 6 chambers, that's why they are sometimes called six-shooters.

[@agentcallisto]

It was cute how Adam didn’t know that.

[@IsaacWassom]

If you played it with something other than a revolver, the first person would lose every time.

[@anthonyflanders1347]

Ike Wassom i mean you could play it with a zip 22 probably more likely to malfunction then to actually fire on the first shot

[@agentcallisto]

Anthony Flanders Heh, you’d be more likely to die by shark attack than by my Hi-Point.

[@goldcd]

I would say 'usually' - but I'd be looking for unusual revolvers if I was to partake in a game.

[@octaviuspenney4410]

Browning gives cancer? ...well, I'm in here for a good time, not a long time

[@itsthevoiceman]

It's not entirely definitive (which is definitely part of why Adam doesn't wanna go down that rabbit hole), but there's plenty of evidence to support it: www.ncbi.nlm.nih.gov/pmc/articles/PMC4472216/

[@ringlhach]

It's the same chemical that's been behind a lot of drug recalls recently, NDMA. That said...there's not a lot of things that, in the right concentrations, *don't* give people cancer.

[@amirakhan9731]

@Hans browning, as in when you sear a steak, you want to make it brown, caramelised/maillard flavour

[@amirakhan9731]

@Hans yeah

[@KK-up3pq]

There is always middle ground, so one could just regulate how brown things can be: ec.europa.eu/food/safety/chemical_safety/contaminants/catalogue/acrylamide_en

[@ZephyrEmbyr]

Wait till Adam hears about Tomato and Egg, one of the biggest classic Chinese comfort foods of all time. It's just tomato and egg. It literally could not be worse for Adam.

[@shittin_on_the_job]

Unless you put beats into it.

[@gkanai]

Or shakshouka, another tomato and egg dish... en.wikipedia.org/wiki/Shakshouka

[@photoklarno]

Not to mention huevos rancheros

[@AntonLFG]

@@gkanai Was about to say guess we're never seeing a Shakshouka recipe.

[@LilLilac]

This breaks my heart! Adam, please try Chinese Tomato & Eggs, it is an absolutely fantastic dish.

[@AaronMichaelLong]

"The History of every major Galactic Civilization tends to pass through three distinct and recognizable phases, those of Survival, Inquiry and Sophistication, otherwise known as the How, Why, and Where phases. For instance, the first phase is characterized by the question 'How can we eat?' the second by the question 'Why do we eat?' and the third by the question 'Where shall we have lunch?" -- Douglas Adams Food started becoming art as soon as access to it stopped being an existential struggle.

[@Faustvonholle]

This is a good place to point out: for many, it IS still an existential struggle. Donate to good causes, like your local foodbank y'all. (I agree with your point tho)

[@Sam-pg8cs]

Basically ‘you can play with it if you have enough of it.’

[@Rob9]

I want 'Adam After Dark' with all alcoholic recipes

[@itsthevoiceman]

And more rants. The rants are gold!

[@usmaniqbal9207]

Lmao be considerable about other people "all alcoholic recipes"

[@chunkydurango7841]

Usman Iqbal other people just don’t have to watch those videos

[@doctorlove3536]

Rob Frank adam with a goattee

[@d-fan]

Came for the food memes. Stayed for the panegyric on secular humanist values in the Star Trek universe.

[@brandonxboxer]

You just taught me a word thank you very much!

[@ronniejdio9411]

Adam is that guy. Great

[@shaylinmonk9208]

Many scholars have discussed the Star Trek universe and determined that the only way to achieve such a society not based on capital is by mass slavery

[@ronniejdio9411]

@@shaylinmonk9208 ok

[@shawnyadeadhomie]

@@shaylinmonk9208 that's weird because a society based on capital is mass slavery.

[@ojinrvk]

That device your mom had was probably an electric skillet. My granny had one that she used for lots of things, but I mostly remember her doing pan-fried chicken (and sometimes squirrel or rabbit) in it. Yes, I am kinda old. And yes, I grew up in the heart of the central Appalachian Mountains and ate "mountain food" for a good portion of my early life.

[@zeroedinwithzeke4059]

Pan fried squirrel or rabbit is amazing! Served with cow peas, fatback, and turnip greens and that’s comfort food.

[@ValkyrieTiara]

I'm 36 and my grandma (who I grew up living with for reasons) also used an electric skillet for a LOOOOT of cooking! She had one of the longer rectangular ones and she worked magic with that thing lemme tell you! Pancakes definitely, also chicken patties, hash browns, MOUNTAINS of scrambled eggs, and a ton of other stuff too. I'm from Sacramento so no squirrel or rabbit though 😂

[@Pandamon1um03]

I'm very young (17) and let me say your guys may be older but you guys are super cool and I am fascinated with how you guys grew up compared to us young people! Have a great day :D

[@zeroedinwithzeke4059]

mcE Pandamonium I’m a year younger than you actually. Just live with a bunch of country people in the south. I encourage you to get out and try new things. I am constantly fascinated by how settlers survived and what they ate. I have the ability to be a hunter and I get to try so many different foods revolving around meat/organs. I know most people can’t do that but try to try new stuff and you’ll be surprised at how much you enjoy some of it.

[@notepad9883]

I love rabbit! Can you just go out and shoot a "street squirrel" and eat it, and have it taste as good as rabbit? Probably some careful handling is necessary, just as with wild rabbit, to protect against disease, I'd imagine.

[@dynamicworlds1]

On cookie dough safety: pasturized eggs are a thing, but a big danger is uncooked flour. If you're going to do it, prebake your four to kill the pathogens on it first.

[@kieramcadams4103]

21 cases reported and everyone thinks flour is sooooo dangerous

[@dynamicworlds1]

@@kieramcadams4103 out of context numbers aside, I'm just talking about risk of ingredients relative to each other and how easy it is to mitigate it (and pre-baking your flour is really easy, cheap, and doesn't significantly affect the final product, so I recommend it). Keep in mind that the amount you eat affects your risk. I'd likely still lick batter off a mixing tool because that is fairly low risk, but if I was to make a habbit of making batches of cookie dough to eat raw, it'd be worth it to me to take a couple extra steps toward risk mitigation.

[@FabbrizioPlays]

@@kieramcadams4103 even if it's just 21 cases, hell even if it's 2 cases, it's a lottery that I can very easily avoid buying a ticket for.

[@fattcheese3782]

@@kieramcadams4103 weirdo behavior, if you can easily avoid something why not avoid it?

[@maplobats]

I think if you add sugar and butter and raw eggs to the flour, then it becomes the perfectly safe, delicious superfood known as cookie dough.

[@queeny5613]

Heya, just wanted to say I made your macarons and they turned out literally perfect, like the ones from the store. Turns out the minute you let go it workd

[@DinoHunter56]

God. Adam and his wife are so cute together.

[@holy_banana_2248]

yes

[@s-boy4613]

Someone in the comments described them as: "Best friends in love" and I think it's PERFECT. They really do give that vibe.

[@mike_480]

Their personalities really go well together

[@ryandavis4689]

Awe, y'all so cute... reminiscing on them like so. So freaking cute. I could eat y'all up.... Nom nom nom...

[@vinceguaraldi2412]

Really? I thought their chemistry was weird. Adam seems awkward and his wife seems bubbly.

[@jesuselephant5581]

Professor Ragusea: Imitation extracts tend to have different flavors by brands. Thoughts? Same thing?

[@saga2225]

Yeah good question. Adam never talked about imitation extracts.

[@whibetheonewhosaidfer6045]

Yes, this is a great point. I also want to ask Adam about lemon juice as a functional substitute for extracts. His use of lemon juice in blueberry sauce was a great idea. My only question is, shouldn’t the person who commented that a few weeks ago get credit for that?

[@tankmatthater1702]

Sa Ga wdym? He literally talked about imitation vanilla?

[@georgislukdas1140]

Definitely the same thing! Also high Adam! I love your shirt

[@jamesjamess3047]

Adam is a professor! People don’t know this enough. You can tell because he’s an even better writer than me, and I’m a Faulkner fan!

[@upandenergy]

Adam: I think any combination of tomato and eggs is repulsive Me: [cries in Cantonese]

[@ヽ́ー]

upandenergy lol, my dad cooks egg and tomato a lot and its good

[@JosiahMcCarthy]

I loved egg and tomato in China and Taiwan. Both the salty versions and sweeter.

[@axemenace6637]

What? He doesn't like shakshuka?!

[@BigT.Larrity]

Japanese omurice, any southwestern or even Florentine omelette, hell wen I was a starving student I used to get 2 eggs for a buck at college cafeteria and get free pico, cheese and hotsauce

[@upandenergy]

@@BigT.Larrity I love omurice! He's missing out

[@koseighty8579]

Q: How many chambers does a “six-shooter” have, Mr. Ragusea? A: I'm gonna say eight.

[@kane2742]

I'm reminded of a related scene from Kiss Kiss Bang Bang: "Eight‽ Who taught you math?"

[@debrucey]

I’ve never heard the work “six-shooter” before, maybe he hasn’t either

[@thestellarelite]

@@debrucey Yeah like he said "chambers in a gun that you would play russian roulette with" lol. I didn't immediately think to relate six shooter either but obvs makes sense

[@MrFat1337]

He didnt say six-shooter. Obviously he's talking about revolvers. Revolvers can have cylinders holds 5,6,7,8 shots. Hes not wrong, so...

[@criswilson1140]

8 for the long game, 5 for the short game

[@elliez.3561]

That was the best way of answering that question about politics, with practical advice not your own views.

[@drbiryani]

He could also suggest not voting for a racist, sexist, narcissistic bigot and we’d all know who he’s talking about.

[@alantomy1444]

@@drbiryani it's funny because we actually wouldn't lmao. obviously there's a much bigger example of that in trump but biden is also all of those things lool

[@elliez.3561]

@@drbiryani Yeah, sure, but it was a good way of not saying what he believes while still answering the question.

[@lucieb6309]

I suppose you're right, but somehow I'd like to know what are people's views on politic. For example, I'd be sorely disappointed to learn that one of my favourite KZbinrs is actually a Trump supporter. For some reason, politic seems to be this huge, taboo thing. It shouldn't be. It's a very important aspect of our lives, it guides it in great part, we shouldn't be afraid to discuss it openly. And I feel like, in part, Adam is wary to discuss it because he doesn't want to alienate some of his public, and I think it's a little cowardy of him? Maybe I'm wrong and he just doesn't want to get into a huge debate (and a more transparent and sincere answer would certainly start one) but really... when you answer such a loaded question in such a consensual way, clearly there's a lack of something here.

[@ninjacell2999]

@@lucieb6309 It's fine to talk about a "political" thing if it is relevant, but there's not much point in Adam giving a full breakdown of the current US election. Sometimes it's nice to get away from that stuff, so people don't really like when it is brought up unnecessarily. Especially when, like me, you aren't from the US and are still sick of hearing about it online.

[@l-eon]

You should definitely make a video about salt and salt production! There is all kinds of conflicting information about what "kosher salt" means and you can not find any product with that label anywhere in the world outside of North America. Greetings from Germany (:

[@sirjeanpepper2492]

Wonderful idea man, I've been having trouble getting THE kosher salt here in Hong Kong that NA cooks talk about

[@itsthevoiceman]

This Bon Appetit video shows the process of salt making: kzbin.info/www/bejne/g4iTiGebrM56l7M

[@solidaverage]

"kosher salt" is just coarse, non-iodized salt. There's nothing special to it, just plain old coarse salt (often with an anti-caking agent added, but that has no cooking purpose). According to wikipedia, outside of America it's usually just called kitchen salt or cooking salt.

[@hhiippiittyy]

Salt by Mark Kurlanski STRONG recommend.

[@notepad9883]

@@solidaverage All salt is kosher. "Kosher salt" is actually *koshering* salt, because its medium-sized flaky crystals (unlike larger or smaller ones, which either drop off or melt and become absorbed, rather than sticking on the outside and coating meat) can be used to "dry brine" in order to draw a meat's blood out and make it acceptable for observant Jews, who cannot consume blood, to eat. In the U.S. and Canada, where most kosher meat is already sold this way, we just happen to exotically call it "kosher salt" because that crystal size did not become traditionally popular for home cooks for any other purpose. The same product is available around the world, and observant Jews there certainly know what to do with it no matter what it's called!

[@hillesheim1992]

I nearly spit out my water upon hearing Adam's chipper-ass voice ending with: "The same night awaits us all, gang :D"

[@DanFlores]

Is "The cumulative effects of every decision you make in your life is gonna give you cancer" too wordy for a T-shirt?

[@vivienj6831]

please

[@swamidan277]

That would honestly be a great t shirt.

[@bfreefles]

Just find the right font...

[@pjschmid2251]

And on the back it just says “none of us are getting out of this alive .... enjoy”

[@impy695]

"Science is complex and molecules and stuff" -Adam Ragusea 2020

[@brycemccoy9671]

But was he wrong

[@jalalabad1983]

"The same night awaits us all, and I take comfort in that." -Adam Ragusea 2020

[@burnyrx4205]

Summon forth the upside down bear. A shirt we need but we don't deserve

[@joshuastahl8071]

It’s out now!

[@DennisOnTheInternet]

I like how squarespaceletmequitmyjob dot com is unavailable on squarespace, but available on other registrars LOL

[@bruhspenning]

Eej Nederlands represent

[@ChrisKnowles1170]

It's probably unavailable bc they don't want people using 'squarespace' in domains. Too easy to imitate them or defraud users.

[@gapehorn2917]

uh if u type it into the search bar, it redirects you to adam's site lmao

[@antarcticpenguin]

@@gapehorn2917 it does-

[@Zuraneve]

I have a snickerdoodle recipe I used to use all the time. One day, as I was adding the vanilla (over the bowl, a no-no, I know), my cat stuck his cold little kitty nose against the back of my ankle and I poured in 2-3 times the amount of vanilla that was needed. Best cookies ever. I don't measure my vanilla anymore. I just splash some in until there's "enough."

[@Cmallon81]

🤣❤️. Same way I measure it as well; usually at least double what the recipe calls for

[@seriouslyreally5413]

Electric skillet, Adam. They came in a 14x14 square or the"family size" rectangle griddle size, all with the requisite 4inch sides so it could double as a covered slow-er cooker that always scorched the food to the bottom. The 70's was big on giving electric appliances as wedding gifts. Harvest Gold and Avocados Green were the iconic colors of the era. I know, superfluous info.

[@gloriousg]

*Adam geeking over ST TNG is the most wholesome thing ever*

[@Hematoph]

TNG is a wholesome show.

[@mateokalnay7382]

Can we expect to see Hollywood superstar Rich Evans in a future episode in Adam's channel?

[@osmosisazman]

I'm glad I asked him that question.

[@tyrepair]

Penzey's is from Wisconsin! I got their "normal strength" vanilla extract (which they claim is stronger than others) and it's worth the extra cost! Not sure about the 2x strength... Maybe one day, for science!

[@ix8750]

I actually went to their store in Minneapolis to get some Chinese 5 spice and vanilla extract last year. I always liked going to their store with my grandma like 15 years ago the smell is nostalgic and happy. 🙂

[@kaitoshion109]

@@ix8750 l))))))l))llllll)lllllllll)))))l

[@zjplunkett]

I always watch the in-video ads because I want Adam to keep doing this. My man, you have been a GODSEND to my growth as a home cook.

[@etherdog]

I guess we won't be seeing a shakshuka recipe from Adam 16:10. Penzey's is based in Milwaukee. Salt at 1% by weight for optimum general seasoning--for meats, pasta water, but veggies vary more widely. Panko is crispy because the starches are gelatinized.

[@tallymedic]

Such a shame! Can’t believe anyone would dislike shakshuka aha

[@peregrin_e]

aha

[@bonke9267]

everytime when i watch one his videos i play a game called "ragusea roulette". the whole game is about guessing the sponsor of the video before it starts.

[@user-xf6ox6zx4w]

.

[@SmoothJK]

It's almost always Squarespace tho...

[@bonke9267]

@@SmoothJK in the older videos it's more likely to not be squarespace

[@DannL18]

And if you’re wrong you have to blow your brains out

[@bonke9267]

@@DannL18 i think that hurts pretty much

[@Shibanobi]

Definitely do an episode on vanilla!! I catch a lot of flak for getting imitation vanilla, and while I *would* like to buy expensive, authentic vanilla, I'd also love to know if it's really worth it!

[@kokorochacarero8003]

Adam 10 seconds in: We are gonna headout to our local restaurants and dine like kings Adam 54 minutes in: We are all gonna die

[@fatilumkins8730]

I absolutely love the relationship you have with your wife. I appreciate the level of respect you obviously have for one another! 😁

[@andrew4363]

What will you do when quarantine is over? Adam: over-eat. Everyone: I thought everyone was doing that dur- Adam TWO OF EVERYTHING.

[@lalasiy]

Just popping in to say your roasted tomato sauce and wife's lentil taco recipes have been a lifesaver during covid. If you ever do a lecture in Atlanta when all this passes I hope to see you speak sometime! also yes you can see her in the window lmao

[@sourlem0ns981]

Hi Adam! I worked at Penney’s headquarters in Wisconsin last year as a quality control intern. Glad you enjoyed the products!

[@davidyang6074]

Adam: "...when COVID-19" is gone..." These glorious, fabulous United States: *"Say what now?"*

[@brycemccoy9671]

Solely on the president's hands. I'm not trying to start a debate about "orange man bad" but holy shit-

[@atmosdwagon4656]

​@@brycemccoy9671 *Solely on the president's hands.* Trump's response to Corona may have been poor, or average, or good...who knows? Depends on what your criteria is. But what isn't opinion is that the Democrats response to Corona was worse in every way than Trump's, both before and after it arrived. 1) Back in March, when Trump announced he was closing the border and halting travel to/from China, the Democrats directly opposed the decision, calling it "racist"; a rather stupid thing to do if their real goal was to take the virus seriously. (House Leader Nancy Pelosi even went to Chinatown and held a 'hug an Asian' campaign. She was in lockdown a week later along with the rest of California) So for them to come out today and pretend that this was all Trump's fault and that they should have been in charge instead isn't just absurd, but a lie of the blackest variety. Fact is, while Trump was trying to slow the spread of the virus by the only practical means within his authority, they were playing political games (including their ridiculous Impeachment scheme, which failed to remove Trump) and still are as they continue to block stimulus legislation. 2) Most of the U.S. COVID deaths are from the elderly and the overwhelming majority of those deaths occurred in Democrat states. Democrat leaders like Cuomo and Whitmer essentially murdered thousands of elderly via insane policies that ordered COVID-positive elderly patients to quarantine in nursing homes for, where they spread the virus to thousands of those most vulnerable. I had my own criticisms of Trump's early response to Corona, but nothing he's done compares to the sheer degree of incompetence and lies the Democrats and their propaganda arm in Big Media have achieved in regards to Corona.

[@notepad9883]

@@atmosdwagon4656 You are right and he is wrong, but the beauty of the topcomment is that anyone can get on board with it and view it from their chosen perspective!

[@SSQUAC]

@@atmosdwagon4656 Don't forget Fauci saying masks aren't necessary and people shouldn't worry about going to the mall or going on a cruise.

[@thomasdalton9211]

I feel like I’m talking to my cooler neighbors.

[@rachelle2227]

I use imitation vanilla extract for a lot of things where the primary flavor is chocolate. If it's plainer, I've been using vanilla bean paste (like vanilla frozen custard or vanilla frosting). I've not noticed a difference in using imitation vanilla for, say, brownies.

[@dominikbehrendt1934]

Yeah, I think in baked goods or as a minor part of the flavour profile when going for big bold flavours it's fine. But I'd never use it for Panna Cotta for example where you mainly taste the (real) vanilla bean.

[@benciliberto8706]

5:24 I am a gun enthusiast and I will confidently say that 8 chambered revolvers and 6 chambered revolvers are both very common, but the latter is probably more common.

[@1337GameDev]

24:05 - For me, the 3 things are: 1. Know that thermal mass and water limited temp are a thing. As food heats up, and WATER is reduced from foods, the temp skyrockets, and you're more likely to burn it. This is how rice cookers work, where they know water, even boiling, does NOT go over 210f, and once it does, the water has been absorbed/removed, and the rice will burn. as a pan absorbs heat, it has more energy to give to foods. as the food heats up, it cools the pan. Know what you put in, and that heat works this way. 2. Know BASIC knife skills. Just try and get things CLOSE to evenly cut, and do NOT try and go fast if you're not good. It's not a race. Just get the food cut nicely, and take your time. 3. If you make a mistake cooking... Look at what you did and start over. No shame. Know the risks you take in experimenting, and if the end result if you fail, is edible. I've failed before, and i can just try again the next day, even if my current dish isn't EXACTLY how I wanted it to turn out. And ugly, slightly over done egg/pancake is still filling and can taste good, even if not the "best." Eat your mistakes, try again, and just dont be afraid to experiment to know how things affect food. Unless your a chef, in a restaurant preparing consistent dishes, your measurements and such don't need to be EXACT. And that's ok.

[@VoidMiasma]

On the topic of the salmon burgers, I made them for my family like 3 days after the video dropped and everyone loved them! Thank you for taking the time to experiment and perfect your recipes, saves all of us a lot of effort!

[@wallacetf]

wikipedia helped to get me through my bachelors, masters, and PHD - precisely because of the primary sources at the bottom!

[@urbanitecrusher5709]

Great, another 110 IQ pleb with a Phd.

[@Default78334]

@@urbanitecrusher5709 And what have you done with your life?

[@NightshadeQS]

In regards to the soda video flopping but the snow cone one not, it kinda makes perfect sense to me. You can only get a snow cone if a snow cone truck comes through your neighborhood or if you're at a place which serves them, which is usually like a carnival or something. It's a sweet treat that people like, but don't have super easy access to. So the idea of making it at home is very fun, because how else are you going to get it? Meanwhile, sodas... You can buy everywhere. Yes yours glows, but at the end of the day, it is just easier to go buy a can from wherever.

[@redv6camaro]

"The same night waits us all, gang! I take comfort that." I thought this was about vanilla XD

[@MagicznaPanda]

The death heat of the universe is on the right

[@ronnieDaking]

@@MagicznaPanda Right side of time is consider forward so you are correct *chug white wine*

[@kylelawrence8982]

Adam, you are a blessing for your candidness and realism. Not too many internet figures can claim the same. Thank you

[@alexstillwell1619]

Adam, as someone who I'm sure disagrees with you politically, I have to admire your tact and your ability to bite your tongue knowing the hostile environment known as the internet. I also appreciate how well you give a well rounded and objective commentary on food history. Thanks for making food youtube better.

[@seisage]

I love how the moment he finds out one of the questions is from one of his former students, he starts off answering the question in the exact tone I've heard many of my professors use when answering my questions. Like he knows to take extra care in giving a good answer and explaining himself well. It's wholesome to hear and it's oddly comforting.

[@gutwrenchingdeaths]

0

[@conradzxy]

Why I quit my job, not my cooking channel.

[@RaccKing21]

Adam mentioning streamlining recipes reminded me of a speculaas recipe I saw. A friend brought me some store bought speculaas cookies and I fell in love, so I wanted to make some. After looking at a few recipes, one of them required ''baker's ammonia''. I never heard of this, turns out it is traditionally used in the German version of the cookies. I looked up online where I could get some, and the only option was a chemical supply company selling it in 25 kg sacks. I appreciate people that write recipes that throw out junk like that for us normal people.

[@unfunk]

"gonna be an s-h-i-t show, I think" Adam casually accurately calling the election months in advance..

[@roguechlnchllla6564]

TBH, I think a good amount of people did.

[@sevsev4078]

Wasn't too difficult to predict ... lol

[@LadyLexyStarwatcher]

Tomorrow the sky will be blue.

[@RoySATX]

He and 99.998% of the world population. I'm willing to bet we can all predict the mid-terms are going to be equally a shiiite show as well at this point.

[@jktbmd]

According to Wikipedia: Penzeys Spices originated from a coffee and spices store in Milwaukee, Wisconsin in 1957, and formally founded as Penzeys Spices in 1986; its current headquarters are in Wauwatosa, Wisconsin. It operates 70 retail outlets in 29 states nationwide (probably pre-pandemic numbers).

[@lizcademy4809]

Ahh, Penzey's ... they started in Wisconsin, and had a mail order business for many years. I also used to shop in that Massachusetts store of theirs, before I moved away. I'm in another city with a Penzey's.

[@MyBoomStick1]

There’s one here in Maryland too

[@Zuraneve]

I love shopping at the Penzey's in Arlington.

[@caitlinoconnor2774]

I know this is 2 years old but major props for sharing the knowledge of the double strength vanilla from Penzies I miss having a local store so much

[@wallyshedd3157]

Ah yes, acrylamide, heterocyclic amines and polycyclic aromatic hydrocarbons! You are right we’ve been browning foods forever and yes we’ve been getting cancer forever. And yes living longer allows these risks to potentially manifest themselves! Was impressed you even mentioned this rabbit hole. 👍

[@Rayneuki]

As for one technique that you need to master to have good food in the kitchen? Timing. Even if that's understanding when to set alarms for things, Timing is literally everything in cooking and prepping a meal that comes out all at once and easily. Like, once I got my timing down cooking became MUCH less stressful and I was more wiling / able to learn new things. If you gave me two things it would be: Learn Your Stovetop! Especially induction! Every stove is different and every stove heats differently at each knob position. It might be slight but when you're in the process it MATTERS! My stove for instance is kind of wonky with med / med high and it becomes even MORE wonky with it if I'm running multiple eyes.

[@MrDDiRusso]

Revolver cylinders can have 5, 6, 7, 8, 9 or 12 chambers depending on caliber, make and model.

[@garethbaus5471]

And 6 is the popular standard number.

[@ARSZLB]

omg Adam, EVERYTHING about how you described that electric frying pan from the ‘70s is EXACTLY how i remember my dad’s electric pan…and strangely enough, the only thing we ever broke it out of the pantry for was making PANCAKES! so crazy…you just brought back some really cool memories for me. thanks, you two 😌

[@ChristopherTradeshow]

You should do a video on saffron and why it's so bloody expensive. Also, try to get Alton Brown on your channel, I think you two would bang out some incredible content together

[@matthewbrotman2907]

Speaking of Alton Brown ... I thought of him on the part about the cookie recipe being “objectively wrong”. There was a whole Good Eats episode about tweaking the standard chocolate-chip cookie recipe - put in more of this, this happens, put in more of that, that happens.

[@garethbaus5471]

Saffron is expensive primarily because there are 3 strands in a flower and they are so delicate that they have to be hand picked meaning that it takes a rediculus number of man hours to produce a small amount of saffron which when combined with the high demand makes it incredibly expensive.

[@icemelter00]

@ 41:16 I really just wanted to mention that the margarita recipe idea is something that I use almost literally all the time now. I just make a sour mix out of the infused lime syrup and lime juice and freeze that for ice cubes in a frozen margarita. low key life changing.

[@acerba]

I wasn't aware that people weren't so keen on vanilla extract. I like to put some in when I'm making simple syrup

[@singerofsongs468]

My top 3 TNG Episodes: - Measure of a Man (Data stands trial on the question of his humanity) - Remember Me (Due to some spacetime warp drive shenanigans, Dr. Crusher becomes trapped in an ever-changing reality where people keep disappearing from the ship without a trace) - The Inner Light (hint: the one with the flute! this episode is so stunning that I can’t bear to spoil anything else about it) - Honorable mentions: Angel One (Will Riker on a matriarchical planet), I Borg (hell yea individualism and free thought!), Clues (“We were out for much more than 30 seconds”), Frame of Mind (Another deeply psychological episode involving Riker) - Bonus Bonus: My least favorite episode of all time is the one where Dr. Leah Brahms boards the starship after having been one of Geordi’s holodeck fantasies in a former episode. I absolutely adore TNG but this episode is so gross and hard to watch. Additionally, I just don’t buy that Dr. Brahms would suddenly be okay with such an egregious violation of her privacy and person just because Geordi apologized and they had to work together.

[@hiimapop7755]

I love watching these while doing relaxing chores. They're very therapeutic.

[@qveenissac]

Make a video on vanilla! I cook and am an exotic orchid hobbiest so I'm interested on both fronts tho more on what kinds you prefer, amounts for different items, beans vs extract, uses, maybe a lil history for those unaware. Side note--Growing the vanilla orchid has never been really successful in a pot for me but in the ground it'll take off. The plant is kinda unremarkable and resembles a fleshy pothos vine or something but the flowers can be hand pollinated to get seed pods/beans!

[@basshookkev]

18:55 “i think that you should explore yourself” -Adam Ragusea

[@staceyvaas1210]

Lol! I am a nurse, but also have eaten plenty of raw cookie dough! But, a friend of mine end up in the ICU this past summer with a killer (literally) of salmonella. She did survive after a five day stay.

[@thegoodgeneral]

Man, both you and Rich Evans picking "Who Watches the Watchers" as their current #1 episode made me cheer aloud. That episode also has a great score by the wonderful Ron Jones.

[@MrCumstein]

The Picard will be pleased!

[@thegoodgeneral]

@@MrCumstein IS HE ANGRY WITH US??

[@rach2.2]

I love how passionate Adam is about people enjoying things they way they want to enjoy them. I can’t stand when people get grossed out or straight up offended when someone likes a weird combination of foods or likes their food prepared differently. If it tastes good to you, what else matters?

[@cashadforth]

"The same night awaits us all, gang!" truly needs to be on a shirt.

[@Parazeta]

About the food art question: One extremly influencial person was Auguste Escoffier. There is a wonderful documentary about his life produced by arte (a german-french TV station). So if you speak german or french you should definitely check it out

[@MrMichealHouse]

Lauren keeps ducking us... but the new kitchen has our back. The window and the reflective nature of glass has betrayed you.

[@mattshadow81]

You and preppy kitchen both are gonna be the next big thing in food channels on youtube. I genuinely pay heed and appreciate your knowledge on shit. First three videos I saw of yours actually elevated my cooking a lot.

[@lunar363]

I don’t know if someone’s already said this, but Penzeys is originally from Wisconsin!

[@MyBoomStick1]

There’s a Penzeys here in Maryland that I love

[@olioliox6969]

My family has a wine jar full of homemade vannila extract we have had it for 3 years and it is only 1/3 empty it's still good if you make it at home like that it'll will last forever

[@TheFeralBachelor]

My secret for vanilla extract is, double what ever the recipe calls for, then sometimes double it again.

[@darios.8787]

Here in southern Italy, we have a recipe which basically consists in a fresh tomatoes soup (with lots of onion and peppers) with eggs in it. It's made in the summer when farmers have too much tomatoes and they try to use them as much as possible (besides making tomatoes sauce for the winter) fighting against nature who wants to kill every living thing. I genuinely love that dish, but I also know a friend who is repelled by egg-tomato sauce combinations. More tomatoes and eggs for me! btw, we call it either "sciotta te pummitori cu ll'ove" or "pummitori scattarisciati cu ll'ove". There may be other ways too!

[@acerola_pekora]

51:52 DRINKING GAME: take a shot every time Adam says "you know"

[@bartolomeothesatyr]

Yeesh! I could do without the acute alcohol poisoning! *lol*

[@MegaBlizzardman]

or when he says "right?"

[@ronniejdio9411]

I just wanna say We love you guys. You are more important than you know and have been irreplaceable during the pandemic for education and entertainment

[@fivix3760]

Adam, im starting to worry about your mental health, You havent posted a recipe that includes white wine in a while

[@synchrolord]

It's because he's drinking it all

[@jl6842]

@@synchrolord didn't Adam say that he only drinks red wine?

[@synchrolord]

@@jl6842 idk I don't really put much thought into jokes, lol

[@ninjacell2999]

@@synchrolord white wine jokes are fine, but be careful about alcoholism jokes

[@84Tacos]

I got three one-liter bottles of pure vanilla extract one time from Mexico for around $10. That stuff lasted forever. Also, I empathize with you about the southern summers.

[@xstar001]

OMG that ending message was priceless and accurate. I was not expecting that. Having had extensive education in biomedical sciences, there are many causes of death in modern times that just wouldn't show up without a long lifespan. One of those many causes is heart disease which takes over as leading cause of death by age after 65. Also human impact on the environment has increased risk of cancer as a society. Humans have adversely affected air quality in many areas resulting in lung disease and as a result lung cancer for many local populations, especially in the USA. These local populations, like urban areas of New York metropolitan area, have higher risk of lung diseases such as asthma, and as a result, have higher risk of of lung cancer as well as an increase in Covid-19 adverse outcomes, such as permanent lung and heart disease as well as death. These areas are mostly inhabited by racial minorities, contributing to the unequal impact of Covid-19.

[@mashadarii]

Flipping meat a lot, I been doing it since like 2004, started with bacon. Why you don't get the deformed meat is that the connective tissue on both sides breaks down and/or shrinks across the meat evenly. When the connective tissue breaks down the meat changes shape.

[@toughbutsweet1]

Me: Uova al Infierno is amazing. Adam: I don't like eggs and tomato. His ancestors: Cry in Italian.

[@zer0nix]

Regarding the formation of cancerous compounds from browning, I think you can prevent the formation of a particular cancer causing compound with rosemaric acid. I don't know if it's effective for all of them, but there you go.

[@Birticus2]

Cant believe i watched 54 minutes of my favourite youtuber talk about star trek and vanilla extract. I don't regret it though

[@TheBigreenmonster]

Adam, I'm sure someone else has mentioned it already but you should look into making your own vanilla extract. I can't (yet) speak to its efficacy because I only just started my first two jars a month ago but apparently it is a vastly superior product that gets better with age. All it takes is vanilla beans and vodka.

[@Nerdsammich]

If you can get Everclear it works even better.

[@TheDoctor1138]

I tried the porkchops with pan sauce and broccoli, it was soooo good, thank you!!!!

[@Zandanga]

This was great. Loved the very real and natural back and forth. Thanks for sharing your life with us. You two are good people. Also, agree on vanilla extract.

[@jessewilliams7192]

Dibs on “Germanic Pork Situation” as a band name.

[@clippedwings225]

20:41 just a slight correction, there isn't vanillin in wood (at least in amounts that matter, don't @ me), but it can be made from lignosulfonates which are a byproduct of cellulose manufacturing.

[@MalleusSemperVictor]

Adam: Doesn't like tomatoes with eggs The rest of the world: We'll remember that

[@koitsuga]

Regarding scientific research in general, the oxford guide to library research is a great guide on how to read research, and finding the people who wrote the paper and asking them by email or Twitter if you're not sure you understand the paper would likely help too. Finally, understanding the importance of meta analysis in research is very important. With these things, reading science and other research becomes a lot easier.

[@phantomvoice9523]

"Life is hazerdous to your health." Adam Ragusea year of our lord 2020

[@sanmitgaikwad]

I love how Adam is geeking out about Star Trek it’s truly heart warming and him and his wife are so funny together he should have her in his videos it would be really sweet

[@guscox9651]

I swear every time adam makes a simile it gets really dark

[@jamesanthony5874]

There's also a Penzy's (Sp?) in Phoenix, AZ. My family used to get our vanilla down in Mexico. It was this extra strength stuff that my mom would use in every dessert, but we haven't been back to Mexico in something like 15 years (we were leasing a place there, and when we had to buy no one wanted to go back badly enough to buy the place), so we haven't had it in a while.

[@aaronlee6361]

Why the Soda video tanked: It was sponsored by Raid Shadow Legends.

[@ARSZLB]

i am not even embellishing a tiny bit when i say that i legitimately straight up DROPPED my phone when i heard Adam say that Lauren DOESN’T LIKE GREEN ONIONS. i can’t imagine a world without them, they’re one of my favorite vegetables in the world.

[@SeanKH19]

My grandmother said the same thing, but she didn't use the word "spit."

[@KiraRagged]

Her grandmother probably didn't either lol My mom used that one, and I'm pretty sure she got it from her mother too.

[@itsthevoiceman]

I was raised in Texas. I knew that saying immediately...but with a different spelling =)

[@TD-ug4mg]

I replace vanilla with half the amount called for in the recipe with rose water or orange blossom water. It adds a different flavor base, that is definitely noticeable but not overpowering.