Calabrian chili pasta (salad?)

[@aragusea]

Thanks to Made In for sponsoring! Check out the Stainless Collection and Made In’s other cookware using my link to save on your order - madein.cc/0724-adamragusea

[@kingo_clubs9097]

Adam youre the best. Never stop Edit: I thought the reply above me was a picture of jesus but upon closer inspection its a bot

[@aaronstanley6914]

​@LiyaCatalinalmao yes Adam is awesome. Though I don't think he has a crew.

[@jacobflack7747]

The extra use of "NICE" in this video reminds me deeply of fellow KZbinr; Crime Pays But Botany Doesn't

[@edwardcullen3251]

What exact chopping board is that?

[@chadjensen6118]

your sponsors are shills quit it

[@41rmartin]

"A post gym meal that isn't sad." What was the problem with a giant pile of four day old cold Tilapia and cauliflower?

[@Wyvernnnn]

oh god why did you remind me of the post gym meal that is sad

[@stusch1]

😂

[@thiccityd9773]

Did he even season that? Dedication I guess

[@gregcox777]

I needed that laugh. Thank you

[@SingAboutSwayze]

There is nothing wrong with the Goblin Diet.

[@syedr94]

adam is a real one. he openly doesnt find the ytp vids funny but still feeds the beast. oh lord jesus its a fire!

[@HutchIsOnYT]

Has he said they aren’t funny? I thought he said he just doesn’t want to watch them, which is valid.

[@syedr94]

@@HutchIsOnYT maybe i misremembered. i just remember him being more confused than amused

[@HutchIsOnYT]

@@syedr94 I definitely don’t blame him for being confused as well but I’m glad he’s also a good sport like you mentioned lol

[@Fitzrovialitter]

A meaningless and illiterate post.

[@twojuiceman]

​@@Fitzrovialitterwhat?

[@thom4989]

This aquarium and aquascaping youtuber making pasta? Color me impressed

[@wbw911]

seasoning the cutting board too!!

[@WorldinFlames243]

lmao this should be a pinned comment

[@N1120A]

Honestly, this is one of the best, most practical and still extremely healthy internet meals I've seen in a while. Great job Lauren and Adam.

[@TheIrishAlchemist205]

Simple enough it might make it into my rotation of things, LOVE stuff like this! Methods > recipes any day (hence my love of Adam and Glen&Friends).

[@herzogsbuick]

agreed!

[@papasmamas1]

Add some fresh arugula there at the end for extra healthinews and intestine digestion, I think it needs some more vegs to be considered healthy, maybe some broccoli too.

[@N1120A]

@@papasmamas1 arugula would be great with this, but properly al dente pasta that is also cooled ends up being loaded with resistant starch

[@paracetamol9116]

wait who's Lauren? and do they help with him with the vids?

[@slash.9882]

These are the Adam Ragusea videos I like. Classic format, interesting recipe and good commentary. Nice.

[@ohiasdxfcghbljokasdjhnfvaw4ehr]

oh lord jesus its a fire

[@davidvarna]

“A fahr” 🤠

[@cbs1710]

And ain't nobody got time for that!

[@ChrisKChandler]

God bless you, Sweet Brown 🙏

[@PrecludeLP]

and I ran Jesus. I didin't grab no shoes or nothin'.

[@theREALdingusMD]

NNNNOOOO!

[@chrisdray5325]

Thank you for this channel. Not only has it taught me recipes that I do semi-often, it taught me to have some confidence and be willing to just experiment. I can try to fuse ideas, use what I like and toss what I don't, and transfer learning to the next dish. Ultimately, unless I burn the house down, the worst that can happen is I scorch a pan and have to order takeout, so I can trust myself a bit. Also, please make a playlist that is just "post workout meals that aren't sad"

[@deeboseph]

shoutout to the green cutting board for its many years of service 🫡

[@matthew_1977]

What also can improve the garlic taste in a dish is a Chinese cooking technique of adding half your garlic in to cook, and saving the other half raw to add in at the end.

[@kaitlyn__L]

Oh! That’s what I do! Good to know it’s a time honoured technique 😅

[@Epicdps]

I LOVE this technique in my potato and leek / random vegetable soups. I also do it with half of the onions. Figured this out after watching Dan Souza talking about cauliflower cooking times and flavors.

[@SingAboutSwayze]

No, you put in the right amount to cook. You then put the right amount in at the end again. Then you lick the jar clean.

[@Ealsante]

Gold and silver garlic, is the technical Cantonese term!

[@SandraudigaVali]

Used to work under an italian chef that, among many other things, made his own calabrian style chili paste. Many a great staff meals were had at that place

[@d4.2g]

My algorithm took me away from you for a while but I'll be making a point of searching you out more for the next couple of weeks to reorient things. Your approach to things is much more intuitive than most. Onion early, garlic late is an approach that has lead me to better outcomes. Stainless is so valuable too.

[@EwgenijBelzmann]

I don't know what type of Calabrian chilli paste you've got, but the one I got burns you going in, going out, and then in the afterlife once you're dead. A knife edge of it is enough for a pot of soup.

[@Shadeadder]

I was thinking the same thing. I have whole calabrian chiles packed in oil and they pack a fire-y punch, only need one or two to add some pleasant kick to a dish. I imagine it depends on how much of the seeds are included in the particular paste recipe of a given brand.

[@100PercentJoseph]

i find they vary a lot. the stuff i can get from caputo's runs pretty hot, whereas trader joe's bomba paste is generally more mild

[@supernintendo182]

Yeah this was a tongue-torcher when I made it. Thankfully it mellowed out in the fridge, maybe after the spice permeated throughout the dish overnight.

[@FreeBroccoli]

I've made this several times since it was posted. It hits the two important qualities for a meal I can take with me to work: I can make it the night before, and it's great cold. Thanks for the awesome recipe.

[@bzymek7054]

I've been watching your videos for almost 4 years now and I'm happy to hear that you came around to garlic that's not cooked completely. It always bothered me why would someone use garlic, but cook it until it's loses its pungency - like that's the best part of the garlic

[@dereinzigwahreRichi]

It depends on what you want - I absolutely love the smell and taste of roasted garlic, that's often very present where pizzas are baked. But something like Chimichuri is really great, too, with its pungency. In any case, you need a lot of it in your life, let's settle with that! ;⁠-⁠)

[@glant5876]

Several of his soup videos throw raw minced garlic in right at the very end. He clearly liked uncooked garlic before as well, just in specific uses.

[@tyghe_bright]

I recently bought tomato vinegar--and it's SO GOOD for turning a warm pasta dish into a pasta salad.

[@clemensbock7434]

I love the flavor combination of tomato and orange! My aunt made a tomato soup with orange peel a while back, it was absolutely delicious. I love your videos by the way, im watching every new one coming out.

[@Homer-OJ-Simpson]

I recently started making “Mexican pasta”. For the pasta sauce I use Mexican salsas that’s tomato OR tomatillo base though usually with both. Basically pasta, chicken, and salsa. So delicious

[@michaelrosamilia3681]

It's a lot easier to zest an orange or lemon with the grater on top of the fruit. The lip is there so the tool can catch the zest as you rub it back and forth as you rotate the fruit underneath. Much faster that way. I'm grateful to Chef Jean-Pierre for teaching me that.

[@CAS3Y25]

A CHILD could do it :)

[@fordhouse8b]

I find uit easier to drag the microplane along he surface of the lemon or orange from pole to pole. If the lemon has one of those little nubs sticking out the pole end, cut it off so it wont be in the way. Manipulate the tool, not the object you are using it on. The only exception is when I am trying to scatter the fine threads of zest directly across a surface.

[@twojuiceman]

I made this, and it was excellent! The only change I would make is blanching and peeling the tomatos before adding them to the pan. They don't cook for long enough for the skins to soften up. Other than that, no notes!

[@mamadnamvar3371]

6 minutes and 18 seconds of my favorite youtuber of all time is not enough 😭😭😭😭😭😭😭😭😭

[@Vetrexus]

Let’s get this out onto a tray. Nice.

[@hingeslevers]

'mkay

[@BreadTeleporterAndii]

Man I love MRE meals.

[@justicesportsman6020]

those crushed Calabrian chili peppers are amazing!!! They're my new addiction, I put it on everything. Can't wait to try this recipe!

[@joeuser633]

My garlic trick is to divide into thirds and start each about 30-45 seconds apart. Some gets toasty and some stays more raw and fresh so you get the whole range of flavors. Works great for white clam sauce for linguine.

[@nonothing9685]

I'm down for these more low key recipes. Especially during the summer.

[@Matweaver7]

Please more of these. The HARDEST thing about losing weight has been eating food worth eating.

[@quick.sylver]

This looks like it could be the recipe that converts me to liking pasta salad. Super excited to try this one!

[@maltesetigerotp]

The GOAT comes to us with another delicious recipe video ❤❤

[@JustOneAsbesto]

1:26 A+ filmography and edit right there That's as clean as you can make it with the natural light from the window. Excellent job.

[@hugodesrosiers-plaisance3156]

That recipe look absolutely delicious and the sheer improvisation potential is bonkers. I'll be cooking that soon enough. ✌️

[@CaptainPIanet]

I will try this with some tofu. Hey Adam, I just did some heavy duty cleaning on a cooking appliance, I was wondering if you had any vids or tips on deep cleaning some old pots and pans or electric coils, etc.? The grime isn't too difficult to get rid of but the baked on char can be. Would be neat to see your scientific approach to see which method is best for each type of scenario.

[@samuelw.mckinney529]

Glad to see him back at it!!!

[@dustin7234]

Maybe the nature of your content makes it difficult, but I’d love to see you make longer videos! Love this channel!

[@Rob23465]

I miss his podcasts because I like hearing him talk.

[@lilveacky]

Man I love Adam for videos like this. Something that tastes great, looks great and it's really easy to make even after long day

[@elementalherodagreatneos6749]

Hey! Have you tried Sisig? It's a thrice-cooked pork dish popular here in the Philippines. Basically you boil some Pork Maskara or Jowl in some spices (like Star Anise, Peppercorns, Ginger, etc..), then grill and chop them, and saute and cook it with onions, chillies, and a fried egg on top. I would love for you to talk about it your thoughts while cooking it on a future video, hopefully.

[@weebovv3176]

What a crazy coincidence, I just developed a very recent and very strong obsession with calabrian chilies. Thank you Adam

[@ChrisJamesTV]

Gremolata is one of the best things you’ve introduced me to

[@holyshit7080]

Adam the best way to cut cherry tomatoes is lay out five and place your hand over them and then saw through them horizontally all at once

[@ayaderg]

as for chicken doneness, you can also turn the heat down to medium low to slowly increase the internal temp without burning the outside

[@FunSam]

Instead of cutting the grape tomatoes one by one, you can place a bunch between 2 lids to hold them in place and send your knife through horizontally, similar to how you butterfly the chicken. Of course, it's 2 more dirty dishes to clean, so, you do you.

[@nazzkid23]

I'll be using that garlic tip from now on! I love a good strong garlic flavour :)

[@spinni81]

I just made this. It will be tonights dinner as a salad but I tried it when it was still warm, very good stuff. I made a few adjustsments, though. I swapped the orange for a lemon (zest for the gremolata, juice for the sauce) and a lime (just the juice) because there are people in my household who don't like oranges. And I fried the garlic a little longer in the chicken fat. I think the contrast of milder browned garlic and fresh garlic in the gremolata is great. I couldn't find mild calabrian chili paste or any other chili paste that wasn't ajvar. However, I have really hot calabrian chili paste. I used 2 teaspoons and it's plenty spicy.

[@Tet801]

1:39 Georgia’s influence on Adam really shining through there 😂

[@bordershader]

I bought some steel pans 25 years ago and I love them to bits. Still rock solid. Best thing I kept after my divorce!

[@GoldryBluszco]

easy w adam. recipe easy to make and tasted delicious

[@PGproductionsHD]

You already tried it?

[@GoldryBluszco]

@@PGproductionsHD yeah. Tastes good as cold left overs too

[@MattSimmonsSysAdmin]

I stir with the saucy end of the spoon because it contains a touch of oil that helps the pasta water not boil over.

[@fnhs90]

I'd recommend searing in a oven safe skillet, turn, put skillet with chicken in 180 degree oven for 8-10 minutes depending on the size. So easy, and no need to use cutting board. Just season in package, into skillet, into oven. Rest for 5-10 minutes

[@jayceugithapia7915]

I make this so often, but never tried orange. I also like to combine calabrian chilies and pesto as a sauce, or substitute roasted hatch for the calabrian.

[@PunicAtSchool]

Thank you adam, i am watching you for so long, i was really worried for you. I hope the videos that are coming up are an indication of an upwards trend in your health. You always seemed like a friend to me, may the best be happening to you

[@Xcelor8]

Looks like a GREAT dish!

[@tompagano9015]

Fantastic looking recipe. Great for leftovers. I read about seasoning stainless steel pans?

[@mr.random3943]

I love calabrian cuisine! Super tasty & spicy ... probably the spiciest in europe (kind of a strange outlier, that your paste wasn't that spicy). You have to try 'Nduja

[@Pixel-tl6fo]

For cherry tomatoes, if you don't care how even it slices, you can hold several under your palm flat on the cutting board and cut horizontally to cut several in halfish in one go.

[@3rdjrh]

I’ll be adding this to my collection for sure

[@B4DDHero]

This is an excellent ad for that pan, goddamn. Also, an excellent video as usual. No one even comes close on recipes, and I do even mean Kenji with absolutely 0 shade on him. He's obviously excellent.

[@RitaSuszekTV]

I keep looking at that pan and thinking, at least I'd not be investing in crypto

[@kingonion2102]

You can also switch the chili paste with sundried tomatoes and sriracha. Works wonders

[@ParsnipCelery]

Definitely going to make this.

[@robertroy8803]

I learned about Calabrian chili paste from it being used a lot in my Blue Apron boxes, and I love it! I don't go for very spicy but it has a special flavor to it where the spice is not too much. Good stuff and this looks like an awesome recipe :)

[@nanoflower1]

My only exposure to Calabrian chili was with Mezetta's sauce. I think it now their plum tomato sauce. Absolutely one of the best pasta sauces I ever had.

[@TheIrishAlchemist205]

​​@@nanoflower1Mezetta's always impresses me - I didn't have them at my grocery stores growing up but everything I've gotten from them where I live now has been great. Except maybe their giardinera. I think their recipe must be from a different region than I like (Racconto is my pick for that).

[@chriscook509]

If you want to next level your chicken, do it like Ethan Chaboulski... salt 1% a day before. Then coat in mayo and seasonings before pan frying. Game changer!!

[@aydenstarke5297]

I have no idea where you are in life Adam, but is there any hope of the Pod’s return?

[@GhostyOcean]

I would say no at this point. He is trying to cut back on how much Internet work he does, and the podcast requires more research than you might expect. I do miss it tho, I wish he would.

[@micahpolizzi7007]

@@GhostyOceanyeah I know it’s antithetical to his style to ask for someone else to do the research. His style has always been an expression of him I find keenly uniquely, but I would kill for that radio voice serenading me on metallicas discography honestly

[@tatehilliard2141]

The pod probably doesn't bring in enough views for the amount of work it requires, but yes, I know there are people like myself out there for whom the pod was the most enjoyable content that Adam creates. Every week the pod felt like I got 6 extra videos of Adam going off on fun tangents (and the fun tangents why I watch Adam in the first place). I listen to some of the old ones on repeat because they're just so awesome but I completely get why he stopped.

[@alexanderwatson9845]

​@@tatehilliard2141 which episodes are your favorite? Looking for recommendations when I get enough time to listen to longer form content

[@fulicious2991]

@alexanderwatson9845 Not the person you replied to, buuuut... I loved the episodes about: why we love things so hot/cold, wtf is hearty, why is European butter so much better, screaming tomatoes, on jack and diane influencing food culture Just to name a few!

[@pthethird]

You can use a little bit from the pasta water for a nice starchy sauce.

[@AA_21861]

Made something similar with Trader Joe's Italian Bamba sauce which is made with calabrian peppers (not a plug - that was just the first time I discovered Calabrian peppers). Life changing. Also works with Harissa sauce.

[@RocRizzo]

Calabrian chilies are known for their heat and flavor. IMNSHO, the best in the world!

[@JaredDixon]

Adam, thoughts on a few whacks with a tenderizer mallet instead of butterfly method? Obviously, some restraint is needed when using a tenderizer, but it seems to have worked well for me in the past.

[@erzsebetkovacs2527]

Thank you for the recipe. I wonder how it would work with other hot pepper or chili pastes, gochujang maybe??

[@ChuckYoung-l9g]

Fantastic, thank you! Great with shrimp too!

[@wormulous]

Ive been doing the whole, cut the tail of the chicken breast off and then butterflying the top method. Keeps things more consistent i feel. Either way love chili and recently moved heart burn medicine. Also really want a made in carbon steel pan, but i have about 20 other pans and cant personally pull the trigger yet because that absurd.

[@s0rc3]

I really like the trader joes calabrian chili paste and it seems much more reasonably priced than the other options i see

[@Keetz]

A post gym meal that isn't sad is actually a great idea and I would love more

[@charlesleist552]

Made and enjoyed 👌. A little orange forward, maybe only half the orange. Otherwise, very bright with great depth.

[@mkgeetha]

Looking good Adam !!

[@KorraTransPhoenix]

OMG that looks amazing!

[@samaahanafy2501]

that actually tasted very good. thanksss

[@colinjones2205]

Love your content Mr. Ragusea 😃

[@turkeydinosaur5615]

This recipe looks awesome, cant wait to try it

[@Smallpriest]

That cutting board is a real one

[@murphygreen8484]

Is it weird that I will probably skip eating it hot entirely? That looks like an amazing cold pasta salad

[@voltbloo]

Definitely going to make this, my wife will love it!

[@KitchenSuri]

calabrian chili is the most delicious and versatile.

[@Oshan373]

Good to see someone else coming to the garlic saving realization of just cooking it less.

[@teucer915]

To make the orange and tomato and pepper flavor really attach to you we should start calling it "pasta Ragusea." Me I think cavatappi would do well with a sauce like this, so maybe I'll have to try making cavatappi Ragusea. Maybe somebody else wants a similar sauce and serves their friends a thicker (more butter) emulsion, and creates fettuccine Ragusea. Hey, it worked for Alfredo!

[@RampagingChipmunk]

Ah the classic Ragusea butterflied chicken technique. If there was a Ragusea bingo card, that would definitely be on it.

[@reee2754]

such an awesome recipe, much love as always adam :D

[@Corzappy]

Finding recipes that have lots of pepper flavor without ranking top 10 on the scale of pain and suffering is truly a rarity.

[@philipberg2402]

Hey Adam, its been a trend of people realizing those plastic cutting boards can get a lot of microplastics in your food. Whats your take on using them?

[@plainoldcheese]

I'd also like to hear. There are some proven bad stuff like pfoas but plastic can be very inert which would means it doesn't do anything. I mean there are are bass to using wooden tools too so it seems like there's no good solution.

[@josuel.9598]

I too had the same thought when he brought his old board out

[@Vellerize]

@@plainoldcheese Well, PFAS are probably more inert than plastic. Inertness doesn't mean something can't be dangerous, though. Sometimes that is precisely whats dangerous about them, because they sorta just take up space in the body and cells but nothing can recognize it.

[@sarg_eras]

From what I understand plastic matter isn't THAT bad when it's big pieces, between micro and millimetre. I'd say it's not as bad as nanoparticles?

[@LUKA_911]

Ive been using wooden ones for a long as I've been cooking personally

[@smam7667]

I’m def going to make this, it seems soooooo goood.

[@qwerty_and_azerty]

He’s been seasoning the same cutting board since the first video!

[@mrpinguimninja]

If I was unable to find the pepper paste, with what could I replace it? It looks really good

[@dereinzigwahreRichi]

For more non-sad post workout meals you might have a look at you colleague Ethan Chlebowskis work, Adam. He really excels in that particular area of cooking.

[@Sayares13]

I have that exact same cutting board. Can cornfirm it's excellent.

[@savagepro9060]

0:36 Gym chickens and 'Juiced' chickens: ' 🐓🏋‍♂ and🐓💉 '

[@Nikki0417]

I've never heard of Calabrian chili paste. Now, I want to try it but just a little (I'm a wimp with spicy food).

[@bluephreakr]

The chicken and peppers can be _entirely_ replaced with 'nduja; spicy Calabrian _spreadable_ pork sausage made with that very pepper. Check out Pasta Grammar's video about it some time.

[@gabrielcerminara8257]

Adam is looking like a whole meal now. When are going to get a "Adam Ragusea the best snack" video?

[@Great_Olaf5]

I have a big advantage with chicken. Namely, I have a taste for chicken that most would consider overcooked. I hear people talk about meat falling apart and get nauseous, I want it to gage some firmness to it.

[@jeremybecker8231]

It's over. Adam finally got got by Big Colander

[@HarithBK]

with chicken breast i will sear it in a ripping hot pan and finish it in the oven if i do a lot of chicken rather than butterfly it in order to get it perfect. also interesting point with the garlic i do a lot of meal prep and i have basically stopped using fresh garlic since the flavor of fresh garlic is only going to exist for the first couple of hours it will be gone when i eat the meal preped food a week later.

[@colinz226]

1:39 Oh man that's a throwback and a half! I miss the early internet. Twas a simpler time

[@JoGurk]

Aint nobody got time for that was so not early internet

[@jrussino]

3:51 ooh I have a tip for you @aragusea! Take two of those round plastic deli container lids, put a handful of cherry tomatoes on the top of one lid (as many as will fit inside the lip of the lid) and then take the other lid and invert it on top. Then you can press down on the top while you run your knife through the gap between the two lids and slice a whole batch of tomatoes at once! (Works for grapes too, for anybody with little kids)

[@jrussino]

I learned this from another food KZbinr. Not sure of the rules here on posting links to other videos but if you search "cherry tomato cutting hack" you'll see what I'm talking about.

[@hw7515]

Finally some recipe content