Відео

I wish adding too much baking soda made beef taste like fish. Where someone may consider that a mistake, I'd call it food alchemy, and I'd prepare so much of my meat products that way. I had a feeder-type relative come over for a while, and they required baking soda to soften basically all their food, so I was often made meals that had too much for me, enough for them, and the general taste effect was the most untraditionally vile thing I've had, bar none. It orbited "chemically" taste, but without tasting of a specific chemical too much. It was like the worst qualities of the food were being brought out, despite their cooking being otherwise fantastic (from memory of their soda-less meals). That, and the way that food more or less *dissolved* instead of fell apart in the mouth, made me consider alternatives to baking soda in my cooking where possible, including alternate meals that don't need it. I'm sure it's fine in moderation, but fried chicken is also fine in moderation, yet that didn't stop me from feeling ill for the longest time whenever I walked past a KFP, after getting my first case of food poisoning from them.

There is one simple trick that helps with all of that and many people do it wrong... dont cut them to small. Those in the video are to fine cut. Especially Champignons.

I think Adam Ragusea is a very good cook

All cause mortality rate, use that as a simple tool. No one needs to know how you feel or how you lose weight. But waist to hip ratio has been a good indicator of living longer. And I'm pretty sure living is better than being dead.

Pork, historically has not been a healthy choice due to the number of diseases that could transmit to humans. These include but are not limited to; eptospirosis, toxoplasmosis, brucellosis, tularemia, trichinellosis, swine influenza, salmonella, hepatitis and pathogenic E. coli. There was good reason at one time not to eat the meat of pigs or associate closely with them. That is no longer true in more developed countries but the taboo still exists via various religions. The same it ture for many types of seafood. With pork there is also the unfortunate similarity in taste to human flesh - aparently, I haven't tested this but cannibals in New Guinea referred to humans as 'long pig'.

Very interesting that the process for making vinegar is very similar to making kombucha, just with wine instead of tea.

Pigs COMMONLY carry Trichinosis, its not even up for Debate...In Germany every pig is tested for it and carefully given a bill of clean health, any animal with it is slaughtered and burned, this process is expensive and time consuming (prob why they are the only ones who do this). Most other countries rely on the end user to properly cook pork rather than selling an inherently safer product. I will not eat pork outside of Germany.

enlightening

It's also very similar to Rajma Rice in North India. Which happens to be my favourite food ❤️❤️

Wearing light coloured shorts for this was a risky move my friend

I think you missed one of the main reasons, There is no way of telling the difference between cooked pig and cooked humans . If you have ever had to deal with people killed in fires the stink is the same.

If this recipe was posted on khal, many more people would be able to enjoy it. It is definitely something that should be added there =====================

Those people that don't are won't eat pork. that means more for me. ❤

There is a guinea hog here on this farm, and he does root, but he also eats any dead carcass he finds, so this guy is wrong. Goats DO NOT eat just anything. They are browsers. He apparently gets his knowledge from Bugs Bunny cartoons. They test to see if they like something, but do not eat just anything. The real issue is that goat he has eating grass. They do not eat grass unless they are forced to because they generally eat shrubbery and leaves and bark. They are really good at thinning these things out.

Pork is a much more fatty meat than any of the ruminant animals, if they are truly fed their intended diet. They all only eat vegetation.. The type of fat that a pig has is the type (which is the white fat a.k.a marble) that can cause issues like high blood pressure. Cattle can also have a lot of that fat but it is only when they are grain fed or fattened with grain. Grass finished beef is very lean, like a deer.

The way my Mom and Nonna used to make pastina was almost all cheese and butter instead of a broth. Think of it like a super mild, melt-in-your-mouth mac and cheese dish… I might need to make some tomorrow…

I notice none of those ways start with a frozen tube of beef. i like your smashburger method with the big pieces of sear.

Ah yes another propaganda video from the west about palm oil how am i not surprised 🤦‍♂️🤦‍♂️

I agree so wholeheartedly that fixing what is in our minds really must come first, because that’s the lens through which we see the world, ourselves and others, and perceive their words and motives. And so much of our self perception is shaped before we even know how to think critically about what we’re being told. Saying we should love ourselves is so easy. People say it ad nauseum; I repeated those words for years till a particular situation suddenly slapped me in the face with the realization that I didn’t. Not only that, but I realized that I didn’t fully understand what it even meant, much less how to do it. And learning how was amazing. If we love our body - not because of what our body looks like, or what we think or hope others will think - but because we love ourselves and it’s ours, then it will be natural for us to be good to our bodies and ourselves. That’s enough. We can free ourselves from the need to worry about what others think of us, and (it should go without saying) be so concerned about other people and their looks. So I hope you find that place where others’ words, in the past or the. present, will be irrelevant to how you see, love, and appreciate yourself and all your qualities.

I’ve been doing method 4 ever since seeing Rick Martinez’s chile Colorado recipe years ago.

Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show "K.h.A.l" viewers a video of you cooking.+.😍 😍😍😍 ====================

I will not eat pork and it has nothing to do with religion. I worked in a pork meat packing plant for 10 years. They are by far the most foul meat you could eat in my opinion. The meat riddled with parasites of every size. There is a lot of doctoring up the meat before it is sold. Every single pock mark you see in the meat used to be the the home a parasites. As far as I'm concerned this is poor man's meat. Something for the peasants to eat one step over dog food.

ok

We're all addicted

Take my upvote kind sir! 🎉

Stainless steel is so ductile I wouldn't worry about scratching it unless the spatula's made of automotive sandpaper. And screw draining it -- I ADD suet because I'm a giant hummingbird apparently -but that ends up getting used to incorporate as much random veg as possible.

Hi, GREAT video enjoyed every minute, wish I could enjoy the pizza. My mom Michelina and my wife Louise were GREAT cooks. They both passed away my wife just recently. I miss them both. Just a question , do you deliver? A bit far MONTRÉAL. TAKE CARE GUY SIGNED JIM .

so which one is the best?

2024

This is for the people who actually believe the ey cam build an immunity to diseases by eating bad food.

Thanks for this Adam, been a fan of yours for a long time, have made dozens of your recipes. As someone who is 2 weeks away from my wedding, and concerned about how I'll look in photos (yes guys worry about this too). I want to thank you for helping me take pause, and give myself the permission to release the pressure of social gaze. Mental health has its ups and downs, I've been all around myself. I hope you get back to feeling Up & Adam soon!

Veal is malted beef

You know about the reaction that causes the browning? It's the maillard reaction. I think you should mention it on these videos, or at least when relevant. I'm refreshing my memory here and it's a reaction between amino acids and sugars. If done too much, it causes the bitterness you've tasted.

I loved that he's embraced the memes recently

I felt the need to come back here, because you said something really stupid. I've spent a lot of time scrolling through vertical videos, and I have never seen any food creator that I ever considered to be your rival, much less "Kick your ass". I mean this with great sincerity when I say that in terms of learning how to cook in a genuinely useful way at home, your only rival(that I've seen) is Ethan Chlebowski. I still think that you're better at it, but the two of you are the titans in the most useful arena of cooking videos on the internet. If I wanted to watch people cook things that look really good, but I won't actually ever use, I would watch the shorts creator, but when I want to actually learn or improve, you are my primary path.

I had been holding off for years on looking up what Bottle, Chicken leg, Point Right meant, hoping to think of a satisfactory answer on my own. In no universe would I have guessed right. Well played, Mister Ragusea. Well played.

Thank you so much for this video! I am so here for reinforcing the social norm “don’t comment on people’s bodies unless they have opened the conversation on it”

Could a bottom round roast be used instead of the chuck?

The "Who raised you" comment got me because I was raised by a horrible person, but I still don't comment in a mean way on other people's bodies. That's messed up dude! Also great job keeping up with workouts and diet, and going sober... I strive to do that.

gracie is a boy and george is a girl 🤣

That would never fly in a professional kitchen, not for HACCP or flavour reasons. Seems you also are on a sidequest to give views who don't understand proper food safety, or the dangers of cross-contamination, sick. You know better... so, YTF you doing this?

Can you make these in those disposable aluminum pans?

Fugk that, pork is the other white meat. I'll be a heathen and eat pork any time I want.

This is my go to ALWAYS

I believe in God (even though I do not claim a specific religion) and people ask me all the time why I don't eat pork. I just don't eat pork because it hurts my stomach when it's digesting. Idk what's in it, or why, but it literally cramps me up and makes me go to the bathroom after I eat it. Just like beans and when I drink cows milk. I think I'm just swine-intolerant. So I just avoid it like a Muslim does.

What's massively deadlier than pork -- religion.

My reason for eating medium-rare steak is because it’s much easier to chew compared to well done steak. Helps me be able to eat steak and enjoy it. Instead of having to grab a napkin and spit out what I can’t chew and swallow from a well done steak. Not everyone is able to chew a well done steak, while others are able to chew them well. Maybe it has something to do with dental health. I honestly do not know

So far I had to pour 200 grams of flour in to form anything even vaguely resembling (an EXTREMELY WET AND STICK) dough rather than a puddle. We'll see how it works out as pizza.

I think it's perfectly acceptable to notice things about people and comment on them. If it hurts your feelings, then it probably says something about you that needs to be addressed.

Can you try this with vegan meat next time? I found this video to be really hard to watch and almost had to run to the bathroom to throw up. Plants should be used to replace meat in the future.