Thanks to Bombas for sponsoring! One Purchased = One Donated, so head to https://bombas.com/adamragusea and use code ADAM20 at checkout for 20% off your first purchase. ***7-LAYER BARS RECIPE, MAKES 9*** 1 stick (113g) butter a pinch of salt if your butter isn't salted 1.5-2 cups (about 200g) graham cracker crumbs 1 cup (175g) chocolate chips 1 cup (175g) butterscotch chips 1 cup (100g) pecans 1 cup (100g) sweetened shredded coconut 1 can sweetened condensed milk (you won't need it all) Melt the butter and mix with the salt (if necessary) and enough cracker crumbs to get a wet-sand texture that's just barely moldable. Push into the bottom of a 9x9 inch baking tray. Top with even layers of chocolate and butterscotch chips, pecans and most of the coconut (reserve a little for topping). Drizzle a thin layer of sweetened condensed milk over the entire top, then sprinkle over the remaining coconut. Bake at 350ºF/180ºC until just barely wobbly in the center, about 20 minutes.

Thanks to Grüns for sponsoring! Get up to 45% off with my link: https://gruns.co/pages/first-order?utm_source=pi&utm_term=149929 @GrunsDaily From e-waste to living space: Flame retardants contaminating household items add to concern about plastic recycling (2024): https://www.sciencedirect.com/science/article/pii/S0045653524022173 Black plastics: Linear and circular economies, hazardous additives and marine pollution (2018): https://pearl.plymouth.ac.uk/cgi/viewcontent.cgi?article=1111&context=gees-research

Thanks to Made In for sponsoring! Made In is offering up to 30% off during their Holiday sale, which is happening right now. Use my link and get the best deals of the year — https://madein.cc/1124-adamragusea ***RECIPE, SERVES 4-6*** 1 4-5 lbs (circa 2kg) standing rib roast 2-3 onions 1 oz (28g) dried mushrooms 1-2 cans or cartons beef stock fresh asparagus flour oil seasonings For the puddings 3 eggs 3/4 cup (175mL) milk 3/4 (90g) cup flour 1 teaspoon salt other seasonings (I used some garlic powder) ample hot fat for a six-cup muffin tin (I used a stick of clarified butter) chopped parsley for garnish (very optional) Heat oven to 500ºF/260ºC. In a pan suitable for making gravy later, place your roast bone-side down. Cut the onions in half, peel (being sure to not separate the layers at the base) and place them cut-side down on the same pan surface. Oil and season everything, then put it in the oven, basting a few times if you want. When the roast looks halfway as brown as you want it (30 minutes in for me), reduce the heat to 350ºf/180ºC and cook until the inside is as done as you want it (mine took another hour to hit medium). Once the meat is in the oven, you can mix up the pudding batter — it'll puff better in the oven later if it sits for a while before baking. If you're going to make them with clarified butter, now would be a good time to clarify it, per the video. Bring the beef stock to a boil, kill the heat, stir in the dried mushrooms and let sit until the roast is done. Cut the woody ends off the asparagus, put them on a roasting tray and coat with oil and seasonings. Chop the parsley if you're using it. When the roast is done, take it out and put a six-cup muffin tin into the oven to get hot, raising the temperature back up to 500ºF/260ºC. Take the meat out of the pan and let it rest somewhere. Move the roasted onions to a serving platter. Whisk enough flour into the meat drippings to make a paste and let this roux brown for a few minutes. If you want the whole mushroom chunks in your gravy, lift them out into the pan with a slotted spoon. Gradually whisk stock into the roux while deglazing the pan, enough until you get the thickness you like. Leave behind the last little bit of stock, which may have some settled sand in it. Season the gravy to taste and transfer it to a serving boat. Take the hot muffin tin out, pour a thick coating of hot fat into the bottom of each cup, then pour in enough pudding batter to come no more than 2/3rds of the way up. Top each one with parsley if you have it. Transfer to the oven and bake until golden and cooked through (mine took 20 minutes_. When you're about 10 minutes from dinner, throw the asparagus in the oven to roast until tender. Slice the roast and position on the platter. Pull out the puddings when they're done, rest until solid and then remove ASAP to the serving platter before they collapse too much. Put the cooked asparagus on the platter. Reheat the whole platter if necessary before serving with the gravy.

Authorized Adam Ragusea t-shirts and stickers for sale now: https://podshop.biz/collections/adam-ragusea Subscribe to the new podcast Wholesome, with Adam Ragusea, Ben Harrison and Adam Pranica: https://patreon.com/wholesome_pod Dad Rock EP: https://soundcloud.com/aragusea/sets/dad-rock

Thank you Helix Sleep for sponsoring! Helix’s Black Friday Sale is running now for a limited time – Visit https://helixsleep.com/ragusea to get 25% off your mattress (plus two FREE pillows) and receive a Free Bedding Bundle with your Luxe or Elite order. Offers subject to change. #helixsleep ***RECIPE, SERVES 2*** For the batter 1 egg 1/2 (120mL) cup milk 1/3rd cup (40g) flour 1 tablespoon of butter (plus more for the pan) 1 teaspoon sugar pinch of salt splash of vanilla For the sauce 1/3 cup (65g) sugar 3 tablespoons butter 1 orange 1 lime or lemon Grand Marnier or other spirit pinch of salt if your butter isn't salted Vanilla ice cream for garnish To make the crepe batter, melt the tablespoon of butter, combine with the sugar, salt, vanilla and egg, then whisk smooth. Whisk in the flour until smooth, followed by the milk (this order helps you get the smoothest batter possible). Refrigerate for at least 20 min before cooking. Heat a 10-inch nonstick pan until butter foams readily in it — wipe the butter all around with a towel to leave a thin layer in the pan. Pour in just enough batter to get the thinnest layer possible all over the bottom of the pan. When solid, flip to cook the other side until it looks done. You should have enough to make four crepes, and you can make these in advance. To make the sauce, zest the orange before you cut it in half for juicing. Switch to your widest pan that is NOT nonstick, sprinkle in the sugar in an even layer and turn the heat on high. Let the sugar melt and caramelize until it's just barely golden (darker will taste bitter) and take it off the heat. Carefully melt in the butter, juice in the orange, and top off with a big slash of Grand Marnier. Turn the heat back on (if you're using gas I suggest a controlled ignition of the alcohol, per the video), stir to deglaze the pan and get everything dissolved, then reduce until syrupy. Turn off the heat and finish the sauce with a pinch of salt if your butter wasn't salted, the reserved orange zest and a squeeze of lemon or lime juice. Coat each of the crepes in sauce as you fold them into quarters and leave them in the pan. (You can hold them this way for about a half hour with little degradation in quality.) Turn the heat back on to reheat the whole dish, if necessary. Use a spatula to scoop the crepes out two to a plate. Top with ice cream and the extra sauce in the pan.

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From the forthcoming EP Dad Rock: https://soundcloud.com/aragusea/sets/dad-rock/ The making of Dad Rock: https://youtu.be/PCjLsZTV4Bk Music and lyrics by Adam Ragusea

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From the forthcoming EP Dad Rock: https://soundcloud.com/aragusea/sets/dad-rock/ The making of Dad Rock: https://youtu.be/PCjLsZTV4Bk Music and lyrics by Adam Ragusea

From the forthcoming EP Dad Rock: https://soundcloud.com/aragusea/sets/dad-rock/ The making of Dad Rock: https://youtu.be/PCjLsZTV4Bk Music and lyrics by Adam Ragusea

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This is a free episode of my new weekly podcast Wholesome with myself, Ben Harrison and Adam Pranica, for Patreon subscribers only: https://patreon.com/wholesome_pod Wholesome is a show where us three friends take turns telling each other about things we really, really like. Steakhouses, Ian Banks novels, salad (yes there's an episode about salad), E-40 records — whatever makes us sincerely happy. We're putting it behind a paywall so we won't have ads and we won't have to worry about courting a mass audience. This is a place where we can talk to our people about our things. Check out Ben and Adam's other projects on YouTube: @GreatestTrek

From the forthcoming EP Dad Rock: https://soundcloud.com/aragusea/sets/dad-rock/ The making of Dad Rock: https://youtu.be/PCjLsZTV4Bk Music and lyrics by Adam Ragusea

Thanks to Factor for sponsoring! Use code RAGUSEA50 to get 50% OFF your first Factor box plus 20% off your next month at https://bit.ly/3BVF8FG! Check out Status Dough in Knoxville, Tennessee! Pizza coming first to the Farragut location in November 2024: https://statusdoughnuts.com/ Part I: https://youtu.be/8F8o3nY1kU4 Part II: https://youtu.be/AQJXb1AQ5F4 My old video about their doughnuts: https://youtu.be/jbYcR3POPko Paris Woodhull Illustrations: https://pariswoodhull.com/

From the forthcoming EP Dad Rock: https://soundcloud.com/aragusea/sets/dad-rock/ The making of Dad Rock: https://youtu.be/PCjLsZTV4Bk Original 1982 song by Fang written by Tom Flynn and Chris Wilson, used with their permission. Modified lyrics by Adam Ragusea.

Thanks to Wildgrain for sponsoring! Visit https://wildgrain.com/ragusea and use code RAGUSEA at checkout to receive $30 off your first box + free croissants for life! Thanks to Ian Martin Allison for the slap lesson! https://ianmartinallison.com/ Preview my new EP Dad Rock on Soundcloud: https://soundcloud.com/aragusea/sets/dad-rock

From the forthcoming EP Dad Rock: https://soundcloud.com/aragusea/sets/dad-rock/ The making of Dad Rock: https://youtu.be/PCjLsZTV4Bk Music and lyrics by Adam Ragusea

Thanks to Rosetta Stone for sponsoring! Save over 60% on a lifetime subscription to ALL their languages: https://partners.rosettastone.com/adam-ragusea3vx Follow Andrew Jacked on Instagram: https://www.instagram.com/andrewjacked/ Bovine muscle descriptions and pictures from the University of Nebraska: https://bovine.unl.edu/muscle-descriptions Neal Olander's phylogenetic tree graphic: http://palaeos.com/systematics/tree/

From the forthcoming EP Dad Rock: https://soundcloud.com/aragusea/sets/dad-rock/ The making of Dad Rock: https://youtu.be/PCjLsZTV4Bk Music and lyrics by Adam Ragusea

Thanks to Squarespace for sponsoring! Save 10% off your first purchase of a website or domain with my code RAGUSEA: https://squarespace.com/ragusea Preview my new EP Dad Rock on Soundcloud: https://soundcloud.com/aragusea/sets/dad-rock Check out Elizabeth Zharoff's channel,@TheCharismaticVoice https://www.youtube.com/@TheCharismaticVoice

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Thanks to Huel for sponsoring! Use my code RAGUSEA for 15% off your first order + a free started kit: https://huel.com/ragusea Check out Status Dough in Knoxville, Tennessee! Pizza coming first to the Farragut location in October, 2024: https://statusdoughnuts.com/ Part I of this series: https://youtu.be/8F8o3nY1kU4 My old video about their doughnuts: https://youtu.be/jbYcR3POPko

Thanks to Pet Honesty for sponsoring! Use my code PHADAM25 for 25% off Pet Honesty's pet supplements at Amazon or with my link: https://pethonesty.com/PHADAM25 ***RECIPE, MAKES 6-8 BIG CHEWS*** Enough fat-free powdered milk to make 4 gallons of milk About 1 gallon water 2 cups white vinegar (1 gallon = 3.8 liters, 1 cup = 237mL) Bring the water to a boil in a really big pot. Whisk in the milk powder and bring it back up to a simmer, stirring constantly and not letting anything burn on the bottom. Kill the heat, switch to a big spoon, stir in the vinegar. Curds should form in a minute or two — keep stirring as they do. Strain however you want. Wrap the curd tightly in a cheese cloth and squeeze out as much whey as you can. Put a heavy weight on top of it and let it dry for a few hours — in the refrigerator is good. When it's solid enough to cut, slice it into whatever size pieces you want – I do 6-8 for a big dog. Put the slices on a rack and dry on your oven's lowest setting until rock-hard — mine took 36 hours.

Thanks to Squarespace for sponsoring! Save 10% off your first purchase of a website or domain with my code RAGUSEA: https://squarespace.com/ragusea Check out Status Dough in Knoxville, Tennessee! Pizza coming first to the Farragut location in October, 2024: https://statusdoughnuts.com/ My old video about their doughnuts: https://youtu.be/jbYcR3POPko

Thanks to Grüns for sponsoring! Save up to 45% with my link: https://gruns.co/pages/first-order?utm_source=pi&utm_term=109925 2024 literature review on microplastics from all food-related sources: https://www.cell.com/heliyon/fulltext/S2405-8440(24)11053-5 2024 literature review on the health of effects of microplastics in animals: https://www.sciencedirect.com/science/article/pii/S2405665024000702 2023 carrot-cutting study that documented microplastics coming from plastic boards and testing their cytotoxicity: https://pubs.acs.org/doi/10.1021/acs.est.3c00924 2022 meat-cutting study that documented microplastics coming from plastic boards: https://www.mdpi.com/1660-4601/19/20/13442 2015 experiment of microbiological contamination from cutting boards: https://link.springer.com/article/10.1007/s00003-015-0949-5 2006 literature review on Salmonella cross-contamination from cutting boards: https://pubmed.ncbi.nlm.nih.gov/16640304/ 1992 study that found people who use plastic cutting boards were more likely to contract salmonella: https://pubmed.ncbi.nlm.nih.gov/1342320/

Thanks to DREO for sponsoring! Check out the DREO BaristaMaker Milk Frother: https://bit.ly/3WKvAFE The BaristaMaker will be live on Kickstarter on August 13. MSRP will be $99. Sign up now for the super early bird offer and get up to 30% off! Kickstarter page: https://kck.st/4c4VCI8 Join the BaristaMaker official group & win a Grand Raffle worth over $6000: https://bit.ly/3WvU70U #BaristaMaker #MilkFrother

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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 — https://madein.cc/0724-adamragusea ***RECIPE, FEEDS AT LEAST FOUR*** 2 big chicken breasts 1/2 lb (227g) pasta (or more if you want more/cheaper food) 1 pint cherry or grape tomatoes 2 shallots 1 orange crushed Calabrian chili paste or another mild chili paste (I used 2-3 huge heaped spoonfuls) a few garlic cloves a few sprigs of parsley salt pepper olive oil butter (optional) Butterfly the chicken breasts, season heavily with salt and pepper. Get a wide frying pan really hot, put in a good film of oil and brown the chicken on both sides until it's just done on the inside. Perhaps while the chicken is going, peel and chop the garlic and shallots, cut the tomatoes in half and zest the orange. To make a gremolata garnish, take maybe a third of your garlic and chop it up fine with the zest and the parsley. When the chicken is done, take it out to a plate. Put in the shallots and the tomatoes, use the water that comes out to deglaze the pan. Now would be a good time to get your pasta cooking in salted boiling water. When the tomatoes are just starting to fall apart, stir in the garlic and cook for a minute, then juice in the orange and cook until the liquid starts to look thick and saucy. Kill the heat, and when the bubbling stops you could melt in some butter — I did a tablespoon, but you could use a lot more. Season with pepper. Pour the resting juices from the chicken into the sauce, slice the meat into bite-size pieces and move to the sauce. Drain the pasta when done and drop it into the sauce. Stir in the chili paste to taste (I used 2-3 big scoops), taste for seasoning and add salt etc if necessary. Plate and garnish with the gremolata. Works even better as a cold pasta salad the next day, imho.

Crabs vs bugs: https://youtu.be/bt7nC52GrmM Eating dirt: https://youtu.be/hQD9-FBs2qQ

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Thank you Helix Sleep for sponsoring! Click here https://helixsleep.com/ragusea to get 30% off an Elite or Luxe mattress (plus two FREE pillows!) – or take 25% off sitewide – during their Fourth of July Sale. If you miss this limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep For basic lemonade, I like five parts (by volume) water to one part lemon juice to one part granulated sugar, stirred until smooth and the diluted with a lot of ice, maybe a little salt. If you use syrup instead, use 1.5 parts.

Thanks to Neoplants for sponsoring! Go to https://neoplants.com/ADAMRAGUSEA to get your 7th pouch of Power Drops free of charge at checkout. That’s one extra month of pure air. Original Joey Wellness vid: https://www.instagram.com/p/C8Zy6rQgMtd/

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Thanks to Trade Coffee for sponsoring! Visit http://drinktrade.com/ragusea to enjoy 30% off your first order when you subscribe. Vid about the crab tank: https://youtu.be/iV4EM9gPyO0?si=ZUBssqSPD_07RFrc Vid about the garden enclosure: https://youtu.be/CNVxgFqWC14?si=zXPTQnNaPY33PLvy

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Thanks to Trade Coffee for sponsoring! Right now get 30% off your first month: https://drinktrade.com/ragusea ***RECIPE, MAKES FOUR PINTS*** 6 eggs 1.5 cups (355mL) milk and/or evaporated milk and/or cream (many combinations would work) 1/4 cup (25g) cocoa powder 1/4 cup (50g) granulated sugar for the custard 3/4 cup (150g) granulated sugar for the meringue 1/4 cup (80g) syrup cream of tartar starch vanilla salt Separate the eggs and reserve the whites. To make the custard, stir together the yolks, a small pinch of salt, 1/4 sugar, cocoa powder and (optionally) a teaspoon of starch (gives it a pudding-like vibe) until smooth. Bring to a bare simmer while stirring constantly, just until you see a little steam and the mixture noticeably thickens. Cool the custard base and then churn it into ice cream however you want (I use the still freeze method in the video). For the meringue, combine the remaining sugar, syrup and a little water to get everything dissolving and get coming to a boil. If you have cream of tartar, put a pinch of that in with the egg whites and beat them to soft peaks in a heat-safe bowl. Beat in a teaspoon of starch until it disappears. When the syrup reaches circa 240ºF/115ºC, VERY CAREFULLY dump it directly into the egg whites and then immediately start beating. Once the meringue has cooled to where you could touch it, mix in a big glug of vanilla. Let it cool down more, as much as reasonably possible (I put it in the freezer) but don't let it set up solid — beat it occasionally as it cools to keep it pliable. When it seems like it won't immediately melt your custard, you're good to go. Warm/beat the custard until it loosens up to a swirl-able texture. Combine the custard and meringue and swirl them together with a spoon handle or some such until you have thin ribbons of chocolate running through the whole mixture and no large chunks of chocolate left. Eat now or let harden in the freezer for a few hours.

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Thanks to Made In for sponsoring! Made In is offering up to 25% off during their Memorial Day Sale. Use my link and get some of the best deals of the year. - https://madein.cc/0524-adamragusea [I'll try to write down the recipe later today but just watch the vid it's super simple]

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Thanks to Rocket Money for sponsoring! Try Rocket Money for free: https://RocketMoney.com/adamragusea #rocketmoney #personalfinance Some sources consulted: https://www.sciencedirect.com/science/article/abs/pii/S1570677X1830100X https://pubmed.ncbi.nlm.nih.gov/31501233/ https://pubmed.ncbi.nlm.nih.gov/31075160/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7075806/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4892290/

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Thanks to ButcherBox for sponsoring! Right now, new users can get free steak tips, chicken thighs or ground beef for a year: https://butcherbox.pxf.io/c/3996193/1955703/16419 ***BEEF & BRUSSELS, WOULD SERVE 4 WITH RICE*** 1 lb (454g) steak tips 1 lb brussels sprouts minced ginger and garlic (I used two frozen cubes of each) cornstarch baking soda soy sauce vinegar sugar and/or some sweetener (I used molasses) sesame seeds If so inclined, wash the meat in plain water, massaging it thoroughly before draining dry — this step seems to help the meat absorb the velveting mixture to come, but I'm not 100% sure. Once dry, massage the meat with 1/4 teaspoon baking soda, 1/2 teaspoon cornstarch, a pinch of sugar and a big splash of soy sauce. Refrigerate for 30 min to overnight. Prep the sprouts by cutting off the root ends and slicing them in half. Steam them until just fork tender, shock in cool water and reserve. Brown the beef pieces in a little oil and cook until almost done inside — I look for juice pushing to the surface of the pieces. Throw in some minced garlic and ginger, the drained sprouts, some vinegar more sweetener, more seasoning etc to taste. If you need more sauce, add water or stock. If it needs to be thicker, mix up a cornstarch slurry with the soy sauce, stir it in and let thicken. Top with sesame seeds.

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Thanks to Squarespace for sponsoring! Save 10% off your first purchase of a website or domain with my code RAGUSEA: https://squarespace.com/ragusea WHEN IN DOUBT, DON'T FEED IT TO THEM! I'm not a veterinarian or any other kind of doctor! Everything I've said in this video represents, to the best of my knowledge, the mainstream view of veterinary science on these commonly discussed topics. Some specific sources consulted: "Acute kidney injury in dogs following ingestion of cream of tartar and tamarinds and the connection to tartaric acid as the proposed toxic principle in grapes and raisins," (2022) https://onlinelibrary.wiley.com/doi/full/10.1111/vec.13234 "Foraging and feeding ecology of the gray wolf (Canis lupus): lessons from Yellowstone National Park, Wyoming, USA" (2006) https://pubmed.ncbi.nlm.nih.gov/16772460/ "Geometric analysis of macronutrient selection in breeds of the domestic dog, Canis lupus familiaris," (2013) https://academic.oup.com/beheco/article/24/1/293/2262442 "Natural pet food: A review of natural diets and their impact on canine and feline physiology" (2014) https://academic.oup.com/jas/article/92/9/3781/4702209

Click https://headspace-web.app.link/e/AR to try Headspace's meditation/mindfulness content for free using code ADAM60D. Access to mental health coaching and therapy services is available through select employers and organizations - thanks to Headspace for sponsoring! My old video on money and happiness: https://youtu.be/iDIn9iRLk9I?si=zF02ga_H-FnggTsG

Thanks to Trade for sponsoring! Get a free bag of roasted-to-order coffee with select subscriptions: https://drinktrade.com/ragusea ***BAO RECIPE, MAKES A DOZEN*** 1 cup (237mL) milk 1 teaspoon dry yeast 1 teaspoon sugar 1 teaspoon coarse salt 1 teaspoon neutral oil (plus extra for greasing the bao) 1 teaspoon baking powder 1/4 cup (40g) starch all-purpose flour (about 3 cups, 360g max, but I do it by feel) Combine all the dough ingredients in a bowl with as much all-purpose flour as you can stir in with a spoon. Cover and let sit about 20 minutes. Knead in more flour until the dough ball is smooth and just barely sticky. Cover and let rise a couple hours until doubled. Roll out the dough to 1 cm thickness and bunch out rounds (I use the mouth of a pint glass), placing all the finished rounds on a sheet of parchment paper or coffee filters. You can roll out your dough scrap and punch out more rounds as needed. Lightly smear the tops of each round with oil and fold each one over on itself to create a semi-circle. Cover and let proof about 30 min before steaming. Steam until the buns just finish puffing up and they feel baked inside when you poke them — about 10 minutes. After cooling, they can be frozen and thawed very quickly. ***SANDWICH RECIPE, MAKES A HALF DOZEN*** 6 bao buns (see above) 1 egg 2 slices "American" cheese salt pepper butter water/milk Gently open the bao buns and stuff each with a few scraps of cheese. Beat the egg with salt, pepper and a splash of water or milk. Melt a film of butter in a nonstick pan and heat until foaming. Pour in the egg, slosh it around a little but do not stir. Once the egg cooks into a sheet that is solid enough to fold over on itself, well, fold it over on itself and kill the heat. Tear the egg into scraps and stuff them into the bao buns. Place the buns in the pan with the residual butter and turn the heat back on. When the bottoms have just turned golden brown, splash just enough water in the pan to make a lot of steam and immediately cover — re-steam until the cheese is melted and the bread warmed through.

Thanks to Dave for sponsoring! Go to https://dave.com/ragusea and you could get up to $500 in 5 minutes or less when you download Dave. For terms, visit https://dave.com/legal. More about Carl Weathers: https://deadline.com/2024/02/carl-weathers-dead-1235812684/ More about Lauren Morrill: https://laurenmorrill.com/

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Get an exclusive Surfshark VPN Holiday Season deal! Enter promo code ADAMRAGUSEA to get up to 6 additional months for free at https://surfshark.deals/ADAMRAGUSEA "Medaka: Biology, Management, and Experimental Protocols," 2009: https://www.google.com/books/edition/Medaka/z6JBkqBNURQC?hl=en "The untapped potential of medaka and its wild relatives," 2019" https://elifesciences.org/articles/46994 "A population genetic study on the relationship between medaka fish and the spread of wet-rice cultivation across the Japanese archipelago," 2011: https://www.jstage.jst.go.jp/article/ase/120/1/120_110525/_article/-char/ja/ 2023 news article about Medaka getting popular in Japan during the pandemic: https://asia.nikkei.com/Life-Arts/Life/Pandemic-craze-for-Japan-s-medaka-rice-fish-keeps-up-steam Guy who says he prepares Medaka for human consumption: https://kanose-biyori.com/

Thanks to Made In for sponsoring! Made In is offering their best deals of the year (up to 30% off). Click the link to check it out! https://madein.cc/1123-adamragusea ***RECIPE, SERVES 4-6*** About 4 lb (1 kilo) bone-in, skin-on chicken pieces (or break down a whole chicken) 1 lb (454g) fresh button mushrooms 1-2 shallots 1-2 carrots 1 14 oz (114mL) can of tomatoes (crushed, diced, pureed, etc) flour chicken stock soy sauce (not traditional but good) brandy (I used cognac) white wine (traditional to use a little but I just used extra cognac) oil butter fresh herbs for garnish (I like tarragon) salt pepper 1 package of egg noodles, cooked per instructions and tossed with a little butter Cut the mushrooms and carrot and get them sauteing in a little fat. Dice the shallot and add it to the pan once the mushrooms and carrot look almost done. Meanwhile, season the chicken pieces heavily with salt and pepper and dust lightly with the flour. When the veg is soft, remove it or push it to the side so you can brown the chicken pieces. When the chicken is golden brown, deglaze the pan with brandy, add the vegetables back if necessary, stir in the tomatoes, a little white wine if you're using it, and enough stock to cover everything. Simmer until the chicken is as tender as you want it — I gave mine an hour. When the chicken is done, take the pieces out and boil the sauce down until thick. Taste and adjust seasoning — I really like a dash of soy sauce, assuming the sauce can handle the salt. Return the chicken to the pan to coat and reheat, garnish with fresh herbs and serve with noodles.

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Thanks to Typhur for sponsoring! With their early Black Friday deal, you can get 20% off Typhur Sync — now only $183.2 (was $229). Check the "Apply 20% off" box: https://bit.ly/45Ula7u | Deal ends Nov. 27th. ***RECIPE, SERVES ABOUT 8*** 1 5-6 lb leg of lamb 2 big loaves of bread (I like Challah), about 2 lb of fresh bread total 1 stick (8 oz, 113g) butter 2-3 32 oz (946mL) cartons of stock 2 onions 1 bunch celery 1 lb carrots 1 lemon 2 oranges 2 eggs 1 finger of ginger a few cloves of garlic salad greens (I used two big pre-washed bags) cornstarch dry sage dry thyme 1 cinnamon stick a few cloves soy sauce vinegar molasses or other sweetener salt pepper oil Cut one onion, all the celery (reserve the leaves for the salad) and carrots into small pieces and get them frying in the butter, ideally in the roasting tray where you'll be cooking the stuffing. Cut the bread into chunks for the stuffing, leave them out to harden overnight and/or toast them slightly. Combine the bread, softened vegetables and eggs with seasoning to taste (I like a lot of sage and thyme, the zest from the lemon, salt and pepper) and enough stock to make the bread wet but not soaking. The wetter the bread at this stage, the more solid and casserole-like the stuffing will be at the end. Coat the leg of lamb in salt, pepper and olive oil and brown the outside with high heat — I used by gas grill on maximum, but you could do it in your oven on max. When brown, transfer the lamb on top of the stuffing and roast that entire rig at low heat, approx. 250ºF/120ºC, until done to your liking. I pulled mine at 130ºF/54ºC, about medium, and it took about 45 minutes. To make the sauce, roughly chop and/or crush the garlic and ginger (don't bother peeling) and put in a pan, along with the other onion roughly chopped. Zest and juice the oranges into the pan. Drop in the cinnamon and cloves, pour in a carton of stock, bring to a boil and cook until it's reduced by about half. Strain and discard the solids. Thicken with cornstarch slurry, taste and flavor with soy sauce, molasses, vinegar, seasoning to taste. Dress the salad greens with the juice from the lemon, olive oil and seasoning. When the lamb is done, transfer it somewhere to rest. Smooth out the top of the stuffing, and if it seems too wet, cook it some more. Shortly before serving, brown the top under the broiler/grill. Carve, sauce, serve, etc.

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Thank you Helix for sponsoring! Visit https://helixsleep.com/ragusea to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. P.S. - Helix will have some great holiday sales popping up throughout November, so keep an eye on their website to catch these special offers! #helixsleep ***RECIPE, MAKES A DOZEN LARGE ROLLS*** 2 cups (473mL) milk 1/2 stick (75g) butter, melted (plus more for brushing, if wanted) 2 eggs (plus one more for egg wash, if wanted) 1/2 cup (100g) granulated sugar 1 tablespoon (15g) coarse salt 1 tablespoon (9g) dry yeast all-purpose flour (about 5 cups, 600g, but I mix it by feel) Measure out your milk. Put about 1/2 cup (60g) of your flour into a small saucepan and whisk in enough of your milk to make a paste. Bring to a simmer to make it thicken into a stiff paste. Kill the heat and gradually whisk in the rest of the milk. Transfer the milk mixture to a large mixing bowl — it shouldn't be too hot to kill the yeast, but check. Stir in the yeast, sugar, salt, eggs and as much flour as you can stir in with a spoon. Cover and let sit for about 15 minutes, to let the flour hydrate and autolyse. Pour the melted butter in with the dough and scatter heavily with flour, to help you "grip" it and get it kneaded into the dough, which you should do now with your hands. Knead in enough flour to get a reasonably smooth, satiny dough that dry enough to form into a roll, but still a little sticky. Cover and let rise until about doubled, a couple hours on the counter or overnight in the fridge. Punch down the dough and divide it into a dozen pieces. Flatten each piece out and then roll it up into a ball, per the video. Line a standard square baking pan with parchment paper or grease, put in all the balls (they should be just touching), cover and let proof on the counter for a half hour. If you want to, score the tops of the rolls. Brush them with either melted butter or egg wash, and bake at 375ºF/190ºC until the turn brown and stop puffing up — mine took half an hour.

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Thanks to Immi for sponsoring this video! Get 15% off with my code RAGUSEA at https://immieats.com/ragusea For one small pizza: 1) Pour out 1/2 cup (118mL) water 2) Stir in about 1/2 teaspoon dry yeast, and about as much sugar, olive oil and salt (I do a little less sugar) 3) Stir in as much bread flour as the water will take, which will probably be no more than a cup (120g). Don't knead with your hands yet. 4) Cover and let autolyse (just sit there) for 15-30 minutes. 5) The dough should now be stickier and therefore able to accept more flour: again, stir in as much as you can with just the spoon. 6) Cover and let rise until doubled, about two hours. 7) Punch the dough down, and then if it still feels stickier than you want it (generally stickier is tastier but harder to work with), you could work in some more flour now, especially if you use your hands. 8) Prepare an individual rising vessel for each dough portion (I oil a 1-quart resealable glass container), pull the dough into individual portions if you're making more than one, cover and let rest at least 30 min before stretching and baking. At this stage, I like to transfer it to the refrigerator and let age up to a week, for stronger flavor.

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Thanks to Trade Coffee for sponsoring! Get a free bag of fresh coffee with any Trade subscription: https://drinktrade.com/ragusea This is a method, not a recipe. It's just a beans and meat stew — improvise it!

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Thanks to Rosetta Stone for sponsoring! Save 50% on your lifetime membership: https://partners.rosettastone.com/adam-ragusea2 #rosettastone #rosettastonepartner ***RECIPE, SERVES 6-8*** 1-2 lbs (454-908g) spare animal parts (I used a chicken carcass, some pork ribs would be good) 2-3 carrots 1-2 stalks celery 1 parsnip (very optional) 1 onion 1 lb (454g) potato 1-2 lb (454-908g) pickles with their brine (lacto-fermented are better than vinegar pickles for this) 8 oz (240g) sour cream (creme fraiche or yogurt could work too) 1/2 cup (60g) flour spices (I used juniper berries, bay leaves and marjoram) fresh herbs for garnish (I used dill) salt pepper oil Cover your meat and bone scraps in water and bring to a boil. Simmer for as long as you've got but at least an hour. (Feel free to skip all that and just buy stock at the store.) When the bones break easily, fish out all the solids, let them cool and then pick off any edible meat to add back into the soup later. While you're waiting, get the carrots, celery, parsnip and onion into small pieces however you want — grating them is good, easy and traditional. Put them in your stock and get them boiling. Add more water if you need it, but try to keep water to a minimum to preserve your options for later. Anywhere in here would be a good time to add your spices, but hold off on the salt because the pickles are super salty. Chop the potatoes into bite-size pieces and add them to the soup after the other vegetables have had a little head start. Take the pickles out of their brine, and set one or two aside for garnish. (If there's any garlic cloves or other goodies in with the pickles, consider chopping them up and putting them in the soup.) Grate the pickles or chop them finely. When the potatoes seem at least halfway cooked, put in the pickle shreds. Cut the reserved pickles for garnish however you want — I did cubes. While you're waiting, mix the sour cream and flour together until smooth. This is your thickener. (You can mix in a little water or brine to loosen it up if it's too stiff to stir.) When the potatoes are about done, it's time to finish the soup. Stir in as much pickle brine and as much of the thickener as you want, and adjust seasoning with salt and pepper as necessary. Make sure to bring the soup back up to a boil to cook the flour in the thickener, and add any additional water to get the texture you want. (I used about a cup of my brine and all of my thickener.) Don't forget to add any meat you picked off the bones. Serve and garnish the bowls with fresh herbs and raw pickles.

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Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 10% off discount using my link: https://madein.cc/0923-adamragusea ***RECIPE, SERVES 2-3*** 1 Russett or other mealy potato flour (about as much as the cooked potato, by volume, but it depends) 1 oz (28g) dried mushrooms 1/2 lb ( 227g) fresh mushrooms, ideally lion's mane or another shreddable variety 1 carrot 1 stalk celery 1-2 fresh tomatoes (or a small can of tomatoes) 1-2 shallots (or half an onion) wine (optional) soy sauce (optional) vinegar (optional) tomato paste oil salt pepper garlic powder (optional) other herbs and spices you want for the sauce a garlic clove, lemon and some fresh herbs for the gremolata garnish Bring a couple cups of water to a boil (I use the microwave), take it off the heat, stir in the dry mushrooms and let steep while you do other stuff. Peel the potato, cut it in to chunks and get it boiling until mashably soft. Cut or shred the mushrooms into biggish chunks, keeping in mind they'll shrink by half. Pour a little water in a hot pan and use it to "fry" the fresh mushrooms until they have softened and release their own water. When the pan is about dry, pour in some oil and fry the mushrooms until brown. While the mushrooms are going, you can chop up your carrot, celery and onion/shallots into small bits that'll cook reasonably fast. When the mushrooms are brown, stir in those vegetables (you'll probably need some more oil) and fry them until soft, using their water to deglaze any mushroom fond at the bottom of the pan. Stir a big squeeze of tomato paste into the mushroom pan, fry it for a minute, then deglaze with wine or water. Chop up the fresh tomatoes and stir them in. Fish out the dried mushrooms (reserving the steeping liquid), chop them up finely and stir them in. Pour in the steeping liquid, holding back the last little bit at the bottom that might contain some sand. Whenever the potato chunks are soft, strain the boiling water directly into the sauce. Season the sauce a bit and just simmer it until thick, stirring frequently to make sure nothing is sticking on the bottom where it might burn. Add more water if necessary as you cook. To make the gnocchi while the sauce simmers, mash up the potato, combine with a roughly equal volume of flour, a big pinch of salt and maybe some garlic powder. Knead and add more flour if necessary until you have a dough that will roll out into a snake without breaking. Roll it out into a snake and cut into gnocchi, keeping each piece separate so they don't stick to each other. When your sauce is thick, taste it and consider adding more seasoning, a splash of vinegar, etc. If you need salt, consider a dash of soy sauce to also reinforce the umami of the mushrooms. Drop the gnocchi directly into the simmering sauce, keeping them separate as they go in. Once in the hot sauce, you can stir them without fear of them sticking. Stir them in, along with any additional water to keep the sauce texture good as the gnocchi thicken it, and simmer a few minutes until the gnocchi noticeably plump a bit. While you wait, you could make some gremolata for garnish by finely chopping a garlic clove, the zest of a lemon and some parsley (or other fresh herb) into each other until fine and all mixed up together. Serve the gnocchi in bowls or plates and top with a sprinkle of the gremolata while still hot, so the garlic cooks slightly.

Thanks to NordVPN for sponsoring! Get an exclusive NordVPN deal here ➼ https://nordvpn.com/ragusea It’s risk-free with Nord’s 30-day money-back guarantee! Thanks to LMNT for sponsoring! Get a free flavor sample pack with any purchase: https://drinklmnt.com/adam William L. Killion's 1985 book chapter on the legal history of franchising: https://www.americanbar.org/content/dam/aba-cms-dotorg/products/inv/book/215742/Chapter%201.pdf

Thanks to Trade Coffee for sponsoring! Get a free bag of fresh coffee with any Trade subscription: https://drinktrade.com/ragusea My old video about what breadcrumbs do to meatloaf: https://youtu.be/406CVdn6Te8?si=lnz5yB7lMGlU5rOo **RECIPE, SERVES 8*** 1 lb (454g) ground beef (I like chuck) 1 lb (454g) ground lamb or mutton (could just be more beef) 1 lb (454g) raw sausage meat (I like Italian-style pork, but it could just be more beef) 2-3 carrots 1 large onion 3 eggs 4 large baking potatoes (or more, if people want more than a half) 2-3 lb dark greens (I used kale) BBQ sauce (buy it or mix your own) breadcrumbs (I like panko) herbs & spices (I like a lot of garlic powder) salt pepper oil butter for potato garnish Grate the carrots and onion and combine with all the meats, eggs, a glug or two of your BBQ sauce, seasonings to taste, and enough breadcrumbs to get a mixture that will hold its shape. Mix very thoroughly until homogenous. Microwave a ball of meat so you can taste it safely for seasoning and adjust as necessary. Form into a loaf and transfer to a heat-safe cooling rack for smoking. Stab the potatoes to release steam and coat them in oil to help them cook faster. Smoke the loaf over indirect heat at about 230ºF/110ºC until the internal temperature is 160ºF/71ºC. Smoke the potatoes until soft over direct heat, if possible, as they will require more cooking. Halfway through the cooking, take everything off, feed the fire if necessary, rotate the loaf and the potatoes as you put them back on so they cook evenly. My loaf took almost two hours and my potatoes took almost three. If you want to know my method for smoking in a Weber grill, watch the video. At some point in this process, chop up your kale, put it in a pot with salt and pepper and just enough water to cover (and maybe the resting juices from the loaf) and simmer until tender, on the stove or out on the smoker. Maybe stir in a dash of vinegar or your BBQ sauce. Cut the potatoes in half and serve with butter and salt on the flesh side — I wouldn't eat the skin, as it will be quite blackened. Put greens and a slice of loaf on the plate and garnish with BBQ sauce.

"Sister of the Bride" by Lauren Morrill (2023) BookShop.org: https://bookshop.org/p/books/sister-of-the-bride-lauren-morrill/20273985 Amazon Paperback: https://a.co/d/0Hm4Igt FREE Kindle Unlimited: https://a.co/d/eLldI0g ***RECIPE, MAKES 12-14 COOKIES*** 1 cup (250g) ricotta cheese (ideally full-fat) 1/4 cup (30g) powdered sugar 1 cup (120g) all-purpose flour 1 tablespoon granulated sugar 1 tablespoon cold butter 1 egg yolk cold white wine, marsala, or plain water vanilla salt mini chocolate chips oil for frying Combine flour, granulated sugar and a pinch of salt. Cut the butter into the dry stuff until it basically disappears. Work in the egg yolk along with just enough wine (or water) to make it come together in a shaggy dough. Cover and refrigerate for at least 15 minutes to hydrate the flour. To make the filling, mix the ricotta, powdered sugar and splash of vanilla until smooth. Roll the dough out about as thin as you can get it. Punch it into rounds the size of medium cookies — a juice glass works well. Heat about a centimeter of oil in a pan and fry the rounds in batches until golden grown and crispy. Drain and cool on a rack. Don't top the pastries with cheese until right before you eat or they'll go soggy. Smear or pipe cheese mixture onto each round and top with chocolate chips.

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Thanks to HelloFresh for sponsoring! For 50% off with HelloFresh PLUS free shipping, use code 50ADAMRAGUSEA at https://bit.ly/44Kt0kk 0:00 Into 0:29 Spicy carrot 4:54 Purple cabbage & potato 8:17 Creamy broccoli

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Thanks to Rosetta Stone for sponsoring! Save 50% on your lifetime membership: https://partners.rosettastone.com/adam-ragusea #rosettastone #rosettastonepartner ***RECIPE, FEEDS 4-6*** 4-5 lb (approx. 2kg) snapper or other whole white fish 1 small red onion or large shallot 1 bulb of fennel 1 cup (170g) quinoa 2 lemons mustard olive oil sugar salt pepper nonstick spray fresh thyme or other herb for garnish Make sure your fish is gutted, scaled and has the fins removed. To brine the fish, pour out enough water to submerge the fish and stir in approx. 5% salt by weight, along with some sugar and other seasonings if you want. Small fish will brine in as little as a half hour, but large fish need at least a couple hours. Cut the onion in half, peel, and slice as thinly as you can. Put most of the slices in a salad bowl, but reserve a few of them and mince them fine for the salad dressing. Zest and juice the lemons, both for the salad dressing. Stir in a big spoonful or two of mustard, salt, pepper and sugar to taste, and 1-2 parts olive oil per parts lemon juice. Chop up the fennel fronds and put them in with the dressing. Thinly slice the bulb and put those slices in the salad bowl. Dress the salad with as much of the dressing as you want as far in advance as possible (I used about a third of mine) and reserve the remaining dressing. Thinly slice the fennel stalks and get them softening in a little olive oil. Rinse the quinoa, if it didn't come pre-rinsed. When the stalks are looking soft, stir in the dry/drained quinoa and let it toast for a minute in the hot pan. Stir in 1.5 parts water to 1 part quinoa by volume, along with an optional pinch of salt to taste, bring to a boil, reduce to a simmer, cover and cook until all water is absorbed about 15 minutes. When the quinoa is done, you can just keep it warm until dinner. Consider stirring in a couple spoonfuls of the dressing. After the fish has brined, drain it and pat dry. Flavor the inside and outside of the fish generously with some of the salad dressing. Either roast uncovered in a very hot oven, or take outside to the grill. I refuse to be responsible for grill mistakes, so watch the video if you want to see my technique. Serve fish with salad and quinoa on the side, along with any remaining dressing.

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Thanks to SeatGeek for sponsoring! Use code ADAM for $20 off your first SeatGeek order.https://seatgeek.onelink.me/RrnK/RAGUSEA "The Potato's Contribution to Population and Urbanization: Evidence from an Historical Experiment," Nathan Nunn and Nancy Qian, 2011: https://www.nber.org/papers/w15157 "A societal history of potato knowledge in Sweden c. 1650–1800," Erik Bodensten, 2020: https://www.tandfonline.com/doi/full/10.1080/03468755.2020.1752301 "Soldier, soldier, what made you grow so tall? A study of height, health, and nutrition in Sweden, 1720–1881," L.G. Sandberg and R.H. Steckel, 1980: https://www.tandfonline.com/doi/abs/10.1080/00708852.1980.10418972

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Thanks to Fetch for sponsoring! Download the Fetch app now → https://sponsr.is/fetch_ragusea and use the code RAGUSEA to get 100 points on your first receipt! ***RECIPE, SERVES TWO*** 1/2 lb (227g) pasta shape that holds a lot of sauce 1/2 cup (118mL) heavy cream 1 lemon 1 1/2 cups (200g) frozen peas fresh herbs (I like a lot of basil and a little mint) garlic (I like one clove per person but that's very strong) salt, pepper, etc grated parm or pecorino cheese (I like a big pile per person) panko toasted in a little butter for garnish If you want the breadcrumb topping, start by melting a thin film of butter in your pasta pot, pour in a few pinches of panko per person, stir and cook until brown — remove and reserve. Rinse out the pot, fill it up with water for the pasta, salt the water and get it coming to a boil. Zest the lemon and mix in the zest with the cream, along with enough lemon juice to curdle the cream and make it thick — I like the juice of half the lemon, but that's pretty tart. A teaspoon or so of juice should thicken the cream in seconds. Peel the garlic. Thaw the peas, cool them down with cold water to preserve their color, and drain. If you have a food processor or some such, you can just combine the garlic, peas, cream mixture, fresh herbs, as much grated cheese as you want, salt and pepper to taste, and puree until smooth — maybe set aside a few whole peas for texture. If you're doing this by hand, chop the garlic and then grind it down with some coarse salt and the side of your knife. Put it in the cream. Finely chop the fresh herbs and stir those into the cream asap (the lemon juice will keep them from turning brown). Mash the peas manually (just make sure each skin is popped open) and stir them into the cream, along with as much cheese as you want and salt and pepper to taste. Boil the pasta until al dente, and save some of the pasta water when you drain. In nothing but the residual heat of the pasta, stir in the sauce. Loosen it up with some reserved pasta water, if necessary. Serve and top with the breadcrumbs.

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Thanks to Trade Coffee for sponsoring! Get a free bag with any subscription purchase: https://drinktrade.com/ragusea NASA sources consulted: https://spinoff.nasa.gov/Spinoff2020/cg_2.html https://www.kennedyspacecenter.com/blog/food-in-space https://www.nasa.gov/directorates/spacetech/spinoff/How_NASA_Astronauts_Write_in_Space https://www.hq.nasa.gov/alsj/a410/A07_PressKit.pdf Vox article referenced: https://www.vox.com/videos/2019/7/19/20701221/astronaut-freeze-dried-ice-cream

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Thank you Helix for sponsoring! Visit https://helixsleep.com/ragusea to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep ***RECIPE, MAKES 6-8 WAFFLES*** 1 1/2 cups flour (180g) 1/4 cup malted milk powder (40g) 1/2 cup buttermilk (120mL) 1 cup cream (120mL) 3/4 cup milk or water (180ml) 1/4 cup sugar (four tablespoons, 50g), divided in half 2 tablespoons shortening (ideally butter-flavored) or room-temperature butter (25g) 1 egg 1 teaspoon kosher salt 1 teaspoon vanilla 1/2 teaspoon baking soda cream of tartar, if you have it berries, syrup, whatever other garnishes you like Pour the cream in a mixing bowl and beat until you have whipped cream. Mix in 1-2 tablespoons of sugar depending on how sweet you like things, and maybe a small splash of vanilla. Reserve half the whipped cream in the fridge for garnish and set the other half aside for a moment — we'll call this second half of cream the "batter cream" to avoid confusion. Rinse the beaters before proceeding or the fat could make the egg hard to beat. Separate the egg and put the yolk in with the batter cream. Beat the white with a tiny shake of cream of tartar until you have soft peaks. Beat in the remaining two tablespoons of sugar and keep beating until you get your peaks back. Set this meringue aside for a moment. All the remaining ingredients go in with the batter cream: the milk, buttermilk, vanilla, shortening, malted milk powder, flour and baking soda — beat until it just comes together (a few lumps are fine). Dump in the meringue and beat until just barely combined. This batter is on the sweet side and might burn — use a moderate temperature on your waffle iron. Spray the inside with nonstick and cook the waffles per the manufacturer's instructions. Remove to a cooling rack and let them firm up for a few minutes before serving with the whipped cream and any other toppings you fancy.

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Thanks to HelloFresh for sponsoring! For 50% off with HelloFresh PLUS free shipping, use code ADAMRAGUSEA50 at https://bit.ly/3n6zQzU ***RECIPE, MAKES 5-6 BIG COOKIES*** 1 1/3 cups (160g) all-purpose flour 1/2 cup (100g) butter-flavored shortening (soft real butter is fine too, or use half of each) 1/4 cup (50g) and 1/2 cup (100g) granulated sugar, plus more for dusting 1 egg 1 teaspoon vanilla 1 teaspoon cream of tartar (plus a little shake for the egg) 1/4 teaspoon baking soda cinnamon for dusting salt (I used 1/2 teaspoon of Morton kosher) Separate the egg and put the white in a mixing bowl along with a little shake of cream of tartar (NOT the full teaspoon yet). Beat the white to soft peaks. Put in the 1/4 cup sugar and beat again — the foam may deflate a bit, but if you keep whipping you should get soft peaks again. Set this meringue aside. In a different mixing bowl, whip the shortening with the 1/2 cup sugar until very fluffy. Beat in the egg yolk, vanilla, teaspoon of cream of tartar, baking soda, salt and flour. Roll the dough into 5-6 big balls. Prepare the coating by mixing about one part cinnamon to two parts sugar. Roll each ball around in the coating, and then set them on a parchment-lined baking sheet. Slightly flatten each ball into a thick puck. Bake at 400ºF/200ºC (convection, ideally) for 3-4 minutes, then back the heat down to 350ºF/180ºC until the cookies are done. (They bake almost as well if you do 375ºF/190ºC the whole time.) Be careful not to overbake these or they will be hard when cooled. Wait until they start to spread and crack, and watch the raw dough exposed by the crack — when it just barely doesn't look wet anymore, that's a good sign they're done. Mine took 12 minutes. Let them cool!

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Thanks to Pili Hunters for sponsoring! Get 20% off pili nuts with my code RAGUSEA: https://eatpilinuts.com/discount/Ragusea Thanks to LMNT for sponsoring! Get a free sample pack with any purchase: https://drinklmnt.com/adam "Smashing the Liquor Machine: A Global History of Prohibition," Mark Lawrence Schrad, 2021: https://bookshop.org/p/books/smashing-the-liquor-machine-a-global-history-of-prohibition-mark-lawrence-schrad/18799413

Thanks to Trade Coffee for sponsoring! Get a free bag with any subscription purchase: https://drinktrade.com/ragusea ***RECIPE*** a lean, tough beef roast (bottom round is classic, figure .5 lb / 227g per person) red wine vinegar (a lot, I used a whole bottle) red wine stock, water, etc. honey or other sugar onions, carrots, celery, leeks, garlic, whatever aromatics you've got, etc. parsley or other fresh herb for garnish potatoes (I'd figure one large baking potato per two people) potato starch (cornstarch or AP flour would work instead) egg (I only needed one for four big portions of dumplings) ginger snaps or similar spice cookies (I needed like half a package, it's a lot) spices (a few juniper berries and cloves are key to me) Roughly cut up your aromatics — they're getting strained out in the end, so don't be precious about it. Throw them in a pot along with some spices and add vinegar and red wine — I like a about 1 part vinegar to two parts wine to two parts stock/water, but don't add the stock/water yet. Plan such that you'll have just enough liquid to cover the roast at the end. Bring this liquid to a boil then kill the heat. Stir in salt to taste, and maybe stir in a little honey or other sugar. Now is when you can add your stock/water to help cool things down — I like to throw in ice cubes. When the liquid is cool and you have enough to submerge your raw roast, submerge your raw roast and marinate in the fridge for 2 to 7 days — make sure to do this in a ceramic or plastic vessel rather than a metal one, as the acid could leech out metal ions. Take the roast out and dry it on paper towels. Heat a film of oil in a different pan and brown the roast on all sides. When the roast is brown, return it to the marinade. Either deglaze the pan water and add that liquid to the marinade, or brown a little starch/flour in the accumulated fat to make a roux then deglaze with water and add to the marinade. Simmer the roast in the marinade, covered, until tender as you want it — I gave mine four hours and wished I had pulled it at three. You can simmer on the stovetop or in the oven — I did the oven at 300ºF/150ºC, because that allowed me to bake my whole potatoes at the same time, which took almost three hours at that relatively low temperature. When the potatoes are squishably soft, take them out, cut them open and let them steam out. When they're cool enough to handle, scoop out all the potato flesh and discard the skins. Break up any big pieces of potato and then season them to taste with salt and other spices — nutmeg would be traditional but I did garlic powder and onion powder and it was really good. Into the potatoes, mix beaten egg and starch/flour for binding until you get a dough that will hold the shape of a ball — mix as little as possible and use as little starch/flour as possible or the dumplings will come out rubbery. Form roughly golf-sized balls and boil in a big pot of salted water until they float — about 10 minutes. Drain, and then you can toss these in a little melted butter or oil and just hold them covered until dinner is ready. Reheat if necessary. When the roast is soft as you want it, take it out to rest, bring the marinade back up to a boil and reduce about by half. Thicken the gravy with ginger cookies — they'll dissolve faster if you pulverize them first, but you can also just throw them in whole. When the gravy is thick as you want, strain it and discard the solids. Season to taste — it should be strongly sweet and sour and salty and meaty. Slice the roast, serve with potato balls, drench everything in gravy and top with chopped parsley or some such. Maybe have a salad too?

Thanks to Masterworks for sponsoring! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: https://www.masterworks.art/ragusea Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more. See important Masterworks disclosures: https://www.masterworks.com/cd 2023 study indicating moderate drinking reduces stress-related brain activity: https://www.jacc.org/doi/full/10.1016/j.jacc.2023.04.015 2020 literature review on ethanol metabolism: https://www.sciencedirect.com/science/article/pii/S0306987720300797 2020 study indicating galanin gene allele may predispose European people to alcoholism and anxiety: https://www.nature.com/articles/s41380-020-0707-7 2011 study showing the same allele may predispose European people to alcoholism, anxiety, depression, obesity: https://www.nature.com/articles/npp201193 2013 literature review on the role of genetics in alcoholism: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4056340/ 2017 literature review on the role of genetics in alcoholism: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3310276/ 2011 Czech study on the genetics of alcoholism among Slavic people: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3310276/ 2010 Chinese study linking the emergence of Asian alcohol metabolism genes and rice cultivation: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2823730/

Thanks to ButcherBox for sponsoring this video! Get free ground beef with every box for a year, plus $35 off your first two boxes with this limited-time offer: https://butcherbox.pxf.io/c/3996193/1595814/16419 ***RECIPE*** ground beef (a pound / 454g will make at least four big sandwiches) fresh pepper (I like a jalapeno but most people use a bell pepper) onion (not much, so I just use a shallot for a pound of beef) carrot (if you want) ketchup (a lot) mustard Worcestershire sauce brown sugar or molasses oil, salt, pepper, spices, etc (I like celery seed, garlic powder and onion powder) burger buns Chop up the onion, pepper and carrot (I like to cut the carrot into really big chunks, but they take a little while longer to cook). Get the vegetables frying in a little oil in a wide pan. When they seem halfway soft, push them over to one side of the pan and shift the pan a little off the burner so the vegetables don't get too hot. Turn the heat up and drop in the ground beef, smashing it into the surface of the pan so that it's like a giant burger. Let it sit and brown on the bottom. When you scrape and you see golden brown, stir up the beef with the vegetables — a lot of water will come out of the meat and you can use it to deglaze the pan. Keep stirring and cooking until there's no pink beef left (I'm careful to not break up the meat chunks too much at this stage). If you're using celery seeds or other whole spices, now would be a good time to throw them in so they can fry a little in the beef fat. Squeeze in a ton of ketchup, a little mustard, a little Worcestershire, a little sugar/molasses, and your remaining seasonings. Stir and taste. Adjust any of the quantities and maybe loosen it up with some water so that you have a thick, saucy consistency. When in doubt, add more ketchup. Lightly toast the buns before serving, to make the sandwiches less sloppy.

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Thanks to Grammarly for sponsoring! Get 20% off Grammarly Premium: https://www.grammarly.com/ragusea ***RECIPE, SUCH AS IT IS*** nopales (figure 1 paddle makes 1-2 tacos) soy sauce citrus (I used a lemon and a lime for maybe 2 lb nopales) honey mild, fresh chilies, ideally in pretty colors garlic onion, ideally a sweet variety fresh cilantro or other herb for garnish fresh ripe avocado (enough for each taco to get a slice) spices oil tortillas Nopales are the tender spring growth of paddles on a prickly pear cactus — they'll grow at the tips of the stems and you'll recognize them by their lighter color and big, floppy spikes. The big spikes won't hurt you, but the tiny hairs (glochids) will lodge in your skin and hurt. If your paddles haven't been pre-cleaned, handle them with tongs until you get them scraped and washed. Use the edge of your knife to scrape all the thorns and tiny hairs off of both sides of each paddle — scrape thoroughly to dislodge any lingering glochids. Trim off the edge all the way around paddle. Wash and drain them thoroughly to get rid of the glochids. Marinate the paddles in some citrus juice, fresh chopped garlic, soy sauce, spices and olive oil. Leave them there as long as you can, but 20 minutes would help. While you wait you can mince up your chilies, onion and cilantro for garnish. The avocado I try to slice right before I assemble the taco. Heat your grill (or a pan with a little oil in it) until very hot. Take the nopales out of the marinade and get them cooking on their first side. Flip them when you get some color on them, and continue to cook until the paddles are very floppy. Boil the reserved marinade to reduce into a thick, salty sauce you can toss into the nopales later or drizzle over the tacos. Toast your tortillas at the last minute now, if you desire. Slice the nopales into strips and consider tossing the reduced sauce through them. Assemble the tacos with nopales, some minced fresh onion and chilies, a slice of avocado, cilantro and maybe that salty sauce on top.

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Thanks to HelloFresh for sponsoring! For 16 free meals with HelloFresh PLUS free shipping, use code ADAMRAGUSEA16 at https://bit.ly/3ABbTnQ Thanks to Cruze Farm in Knoxville, Tennessee, for showing me how it's done! https://www.cruzefarm.com/

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Thank you Helix Sleep for sponsoring! Click here https://helixsleep.com/ragusea to get 25% off your Helix mattress (plus two free pillows!) during their Memorial Day Sale, now until June 5th. If you miss this limited-time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep To make a smokey barbecue-style beef brisket in the oven, just rub it down with straight liquid smoke, season (use a curing salt with sodium nitrite if you want a pink smoke ring), bake uncovered at 225ºF / 107ºC convection (go a little hotter if you don't have a fan) for a few hours until brown all over. Try to keep a little water in the Take the brisket out, splash on some more liquid smoke (if you like it really smokey), cover it tightly with foil, put it back on the rack and bake at the same oven temperature until the core of the meat reads 195ºF / 91ºC — this will probably take at least 12 hours, like a real smoked barbecue brisket. Let it rest in the foil for a half hour before slicing. To make smokey barbecue-style chicken, go with bone-in, skin-on dark meat pieces. Season them with as much salt as you'd normally use, pour on enough straight liquid smoke to generously coat everything, and let the chicken sit for an hour or two to brine/marinate. After the chicken has brined, season it with any additional herbs and spices you want, and bake the same way as the brisket, except you won't need to wrap the chicken in foil and it'll probably take half the time. It's done when it's soft enough to pull (shred). To make a simple BBQ sauce, combine stuff like ketchup, molasses, mustard, hot sauce, vinegar and Worcestershire until you like how it tastes. BBQ is also good with pickles, and maybe on a bun.

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Check out http://rocketmoney.com/adamragusea or scan the QR code on the screen to start managing your personal finances today. Thank you to Rocket Money for sponsoring today's video! #rocketmoney #personalfinance 2013 paper on the chemical composition of commercial liquid smoke products: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951573/ 1993 study of the PAH content of conventionally smoked foods vs liquid smoke products (most recent such study available): https://pubmed.ncbi.nlm.nih.gov/8224319/ 1923 magazine profile of E.H. Wright: https://books.google.com/books?id=O0QEAAAAMBAJ&lpg=PA209&dq=ernest%20h%20wright%20missouri&pg=PA209#v=onepage&q&f=true 1913 federal court decision in U.S. v. Wright: https://www.google.com/books/edition/Food_and_Drugs_Act_June_30_1906_and_Amen/Pu8rAAAAIAAJ?hl=en&gbpv=1&pg=PA639&printsec=frontcover

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Thanks to HelloFresh for sponsoring! For 16 free meals with HelloFresh PLUS free shipping, use code ADAMRAGUSEA16 at https://bit.ly/3ABbTnQ ***RECIPE*** Start with any whole chicken. Remove the wishbone. Remove the wings at the elbows, leaving the humerus bone (drumette). Cut through the meat down to the humerus all the way around the bone, scrape the meat up toward the elbow and remove. Cut the skin connecting the breast to the leg quarters. Starting at the sternum, peel the breast meat off of the carcass, exposing the still-connected shoulder joint. Cut through the shoulder and the breast should come away with the skin and humerus intact. I like to remove the "tenderloin" muscle that runs underneath the breast. If you want, you can brine the chicken. Mix up a 3-10% salt solution, depending on how long you plan to brine — less salt for overnight, more salt for an hour or two. I like to put in a little sugar too. Soak the chicken in the brine and blot dry before cooking. If brined, the chicken probably won't need any salt on the surface, but you can season with herbs and spices, etc. Put a film of oil in a COLD pan, lay the breasts in skin-side down, turn the heat on medium and let the skin brown slowly. When they're ready to flip, consider scraping under each breast with a. rigid spatula first to keep the skin from sticking and tearing. As the cut side of the chicken browns, you could throw some crushed garlic cloves, woody herbs (thyme, rosemary, etc), and butter in the pan to baste. Either baste and flip the breasts continuously in the pan until they're cooked through, or transfer the pan to the oven. When I'm cooking for myself (and am therefore not that worried about germs), I cook the thickest part of the breast to 155ºF/68ºC, but when I need to be safer I take it to 160ºF/71ºC. It'll go up a few more degrees as it rests. Remove the chicken to a plate, dump out the garlic and other solids and deglaze the pan with water or wine to make a sauce. Reduce until almost dry, turn off the heat, wait for all bubbling to stop and stir in as much cold butter as you want. Slice the chicken and serve sauce on top.

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Thanks to LMNT for sponsoring! Get a free sample pack with any purchase: https://DrinkLMNT.com/Adam Thanks to Magic Spoon for sponsoring! Get $5 off your custom variety box with my code RAGUSEA: https://magicspoon.com/RAGUSEA A 2021 literature review on incretin mimetics (like Ozempic) and their efficacy for weight loss: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7910956/ A more approachable summary of the research from Harvard School of Public Health: https://www.health.harvard.edu/heart-health/the-new-diabetes-drugs-your-best-shot-for-weight-loss

Thanks to Rosetta Stone for sponsoring! Get 50% off your lifetime membership: https://partners.rosettastone.com/adam-ragusea #rosettastone #rosettastonepartner ***TO MAKE ICE CREAM WITH DRY ICE*** Mix up as much ice cream base as you want — I usually just stir up 4 parts cream, 2 parts milk, 1-2 parts granulated sugar (all by volume, not weight), and mix in a little vanilla or cocoa powder or whatever other flavors/chunks I want. You'll need about 1 part dry ice to every 4 parts ice cream base, but buy more than you think you'll need — it's constantly shrinking as it sublimates into gas. Dry ice is usually available in U.S. supermarkets these days, though you usually have to ask for it up front. Buy it the day you plan to make ice cream — it'll probably be gone by tomorrow, even if you keep it in your freezer. SAFETY REMINDER: Dry ice is so cold that it could give you frostbite on contact, so try not to touch it with your skin. It also sublimates into carbon dioxide gas, which could suffocate you if too much of it builds up in your environment and crowds out all the oxygen. Work with it in a well-ventilated space. Bash some dry ice up into a fine powder — food processors are best. If you still have any big chunks of dry ice in the ice cream they could burn the skin on the inside of your mouth. Pour some (or all) of your ice cream base into a mixing bowl that seems way too big for the job (you don't want the mixture to boil over). I use a stainless steel bowl — don't use a bowl that could crack from thermal shock. Mixing with a whisk or electric beaters, stir some dry ice powder into the ice cream base — I recommend going one spoonful at a time until you get a feel of how much you need. The mixture will bubble up as the dry ice literally boils at room temperature. Stir vigorously to work in some air bubbles as the ice cream freezes. Keep stirring in dry ice powder, a little at a time, until you have the soft serve texture you want. If you want hard ice cream, transfer it to the freezer overnight. In either case, it's good to let the ice cream sit for a little while before you eat it, to allow all the remaining dry ice to sublimate.

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Thanks to Magic Spoon for sponsoring! Use my special link https://magicspoon.com/raguseabday to get a free box of Birthday Cake with your order of Magic Spoon cereal. My old video about why we cook food in oil: https://youtu.be/ktVSavCov9Y

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Thanks to FOREO Sweden for partnering with me on this video! Use my code ADAM20 for 20% off on their popular UFO 2 at-home facial device: https://foreo.se/bilc ***RECIPE, MAKES UP TO 10 PORTIONS*** 1 lb (454g) dried beans (navy would be good, I used black-eyed-peas) 1 onion a cloves of garlic 200g room-temperature butter or shortening 1 teaspoon baking powder 60g sugar 340g flour 4 eggs 1 spoonful mayonnaise (not necessary) 1 orange corn starch fresh herbs (I used rosemary in the cake and dill in the beans) salt pepper oil other seasonings (I used garlic and onion powder and paprika) tomato paste ketchup Worcestershire sauce (or soy sauce) molasses (optional) white wine (optional) If you have time, get your beans soaking in plain water, up to a day before dinner. Just an hour will help, though. Combine the room-temperature butter with the sugar and beat on high for several minutes until fluffy. Beat in the eggs, the mayonnaise (if you have it), followed by the flour, baking soda, 1-2 teaspoons of salt, zest of the orange and some finally chopped fresh herbs. It should feel like wet cookie dough when assembled. Put the batter in a greased or parchment-lined loaf pan and bake at 375ºF/190ºC until a skewer to the center comes out clean — mine took less than an hour. Let cool completely. For the beans, peel and chop the onion and garlic. Cook in a little oil in a big pot until starting to go soft. If you soaked the beans, drain and discard the water. Put the beans in the pot and cover the beans by 2-3 cm with water (or half water, half white wine). Squeeze in some ketchup and tomato paste to start with (you'll add more at the end), add a glug of molasses if you have it and a glug of Worcestershire sauce (again, you'll add more to taste at the end). Bring the beans to a boil, reduce to a simmer and cook until the beans are tender, adding water as necessary to keep them just submerged — mine took an hour, but some beans take longer. When the beans are tender, taste them, and add a lot more ketchup, tomato paste, Worcestershire and additional seasonings (like garlic/onion powder, pepper, paprika) to taste. Mix a spoonful of starch with just enough water to make a slurry. Pour a little slurry into the beans while stirring vigorously and bring to a simmer to thicken. Add slurry until you have the thick, glossy texture you desire. At the last minute, stir in the juice of the orange and some fresh herbs. You can always add more water if the beans thicken too much as they cool. Slice the cake and just toast the slices in the oven — I used my broiler. Put a slice on a plate and serve lots of beans on top. The recipe probably gives you more beans than you'll need — freeze them.

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Thanks to Fly By Jing for sponsoring! Save 15% with my code ADAM15 at: https://flybyjing.com/influencer-adam?utm_source=jolie&utm_medium=influencer&utm_campaign=adam&utm_content=yt ***RECIPE, SERVES 4-6*** 3-4 lb (1.36-1.81kg) whole chicken wings 2 lb (907g) large Brussels sprouts 16 oz (473mL) plain yogurt 2 cups (360g) couscous 1 cup (200g) granulated sugar 1 cup (237mL) vinegar (I used rice wine vinegar) 1 orange (I used a blood orange) fresh herbs for garnish (I used mint and cilantro) spices (I used the mala mixture) salt pepper oil Cut through all the joints on the chicken wings. Put the flats and the drumettes in a big mixing bowl, and the tips in a little pot with some oil. Fry the tips until a little brown, then simmer in water for as much time as you've got to make a little stock for the couscous — strain and discard the solids. Trim the stems off the spouts, cut them in half, and put them in the mixing bowl with the wings. Dump in the yogurt and enough spices and salt to heavily season everything. Toss to coat and marinate in the refrigerator for as much time as you've got. To make the gastrique, put the sugar in a small pot with a little water and turn the heat on high. Don't stir — just let it come to a boil and caramelize. When the syrup is amber-colored, turn off the heat and let it cool for a minute, because really hot syrup is dangerous. With your face safely up and away, pour in the vinegar all at once. Squeeze in the juice from the orange. Turn the heat back on and boil until the sugar is dissolved again and the sauce starts to thicken. Turn the heat off and stir in a few pieces of zest from the orange to infuse. Strain the sauce, and if it thickens up too much as it cools, just thin it out with more vinegar. To make the couscous, bring your chicken stock up to a boil — you should have at least two cups (473mL), so top it off with more water if you don't. Season the stock heavily with salt and pepper — it should taste twice as salty as you want it. Stir in the couscous, turn off the heat, cover, let sit for five minutes, then fluff with a fork. You can reheat this right before eating. Heat your grill. I used my gas grill, but you could use charcoal as long as long as you keep the heat indirect (all the coals in a pile away from the food). You could also just do this in the oven, about 350ºF/180ºC. Lay on the chicken pieces, cover, and cook over low heat for about 10 minutes. Lay on the sprouts, scrape and flip the chicken pieces, cover, and cook everything until it's done. The sprouts should be fork tender and the chicken pieces are bulletproof — it's tough to overcook them. Reheat your couscous now, if necessary. Lay the couscous on a platter, cover with the wings and sprouts, tear over fresh herbs, drizzle the gastrique over everything.

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Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 15% off discount using my link: https://madein.cc/adamragusea ****RECIPE, SERVES TWO*** 2 steaks about 1/2 lb (227g), tenderloin or strip would be good 1/2 lb (227g) mushrooms 1 shallot 3-4 cloves garlic 1 lb (454g) asparagus 1 lemon fresh parsley for garnish stock (about a cup) cognac or other brown liquor (can skip) cream tomato paste mustard Worcestershire sauce oil salt pepper Trim the mushrooms, slice them and reserve for later. Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later. Trim anything inedible off of the steaks — they'll be covered in sauce so you won't be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper. Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan. When pink juice starts to push to the surface, that's a good sign the steaks are approaching medium rare — when in doubt, pull the steaks out, because they're going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce. With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste. When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry. This is would be a good time to put the asparagus under a broiler/grill at maximum heat — they'll only take a few minutes to brown and go tender. Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan. Stir in as much cream as you want to finish the sauce — it'll have to simmer for a few minutes before it fully thickens. Taste for seasoning — it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice. Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus.

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Thank you Helix for sponsoring! Visit https://helixsleep.com/ragusea to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep ***RECIPE, MAKES FOUR BIG PRETZELS*** 1.5 cups (355mL) water for the dough 1.5 teaspoons dry yeast 1-2 teaspoons sugar, honey, barley syrup, etc. 1-2 teaspoons coarse salt inside the dough bread flour (about 650g, 4.5 cups, but I don't measure) crunchy finishing salt for the top (I used Maldon smoked sea salt) 5 cups (1.2 liters) water for the lye bath 1/4 cup (70g) food-grade sodium hydroxide (buy it off the internet and be careful with it) To make the dough, combine the water, yeast, sugar and salt with as much flour as you can stir in. Let it sit 15 minutes to autolyse, after which it will be much easier to knead in the remaining flour — enough to give you a dough that is just barely sticky. Cover and let rise in the refrigerator overnight (better flavor that way) or a couple hours on the counter. Pull the risen dough out to a cutting board and cut it into four quarters. Smash each quarter down flat and roll it into a log. Cover and let rest for about 15 minutes to let the gluten relax and they'll be easier to shape. Now is when I would get the oven heating to 450ºF/230ºC. On a clean, un-floured counter, roll each log out into a long, thin snake, leaving the center "belly" thick. Pull the ends toward you to make a U shape, fold the "arms" over each other twice, them back toward the belly and seal the tips on either side of the belly. (Just watch the video.) Once shaped, try to get them bathed and baked before they get a chance to puff up more. To make the lye bath, pour the five cups (1.2mL) of water into a wide, heat-safe, chemically nonreactive vessel — I used a pyrex baking dish. (Not all dishes marketed as pyrex are heat-safe — get the ones that are sold for baking, not just storage.) The sodium hydroxide is dangerously caustic, so put on latex gloves sold for use with caustic cleaning products — I get them from the cleaning section of the grocery store. Carefully measure out the hydroxide and slowly sprinkle it into the water while gently stirring — it tends to cake up if you pour it in too fast, plus you don't want to splash. As the hydroxide dissolves, there will be an exothermic reaction that creates heat — probably not much at this relatively low concentration, but you'll notice the water getting hot, and you might need to let it cool down a minute before you can touch it through your gloves. Using your gloved hands, submerge the pretzels in the bath for about 10 seconds each. Drain thoroughly and transfer to baking sheets — two pretzels per sheet, probably. I find the easiest way to remove them from the bath without stretching them is to gather them up in both hands — they won't stick to themselves anymore after the lye gelatinizes the surface of the dough. If you get a little lye on your skin, wash it off as soon as possible, but don't freak out — this is a relatively weak solution that will probably only cause minor skin irritation if you wash it off promptly. And if the instructions on your bottle of sodium hydroxide differ from anything I've told you, go with what the bottle says — I'm simply following the instructions on my bottle. Once dipped and drained, sprinkle crunchy salt over the pretzels and use a knife to score the belly of each pretzel — this will look pretty and allow the belly to expand more in the oven and get fluffy. Bake until deep mahogany all over — mine took about 15 minutes. During the bathing and baking process, all of the hydroxide on the pretzels should react with the dough and atmosphere to become harmless. To dispose of the lye bath, get your faucet running into your kitchen sink and slowly drizzle the lye down the drain — the fresh water from your tap will dilute the lye and make it safer. The lye is essentially weak drain cleaner. This can all be a little scary, but remember that German grandmas have been doing this at home for generations. Be careful and you'll probably be fine.

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Thanks to Viome for sponsoring! Use code ADAM20 at https://tryviome.com/adam to get 20% off your first 3 months and free shipping — learn if inflammation is causing your issues. ● https://guthealth.org/70-of-the-immune-system-is-in-the-gut/ ● https://guthealth.org/what-does-clia-mean-for-labs/ ● https://guthealth.org/are-probiotics-helpful-in-restoring-your-gut-health/ 1985 BBC series "Floyd on Fish": https://youtu.be/vs4dlMO20Z0 1990 "Marco" episode with Keith Floyd at Marco Pierre White's restaurant: https://youtu.be/U0W6WPTFWMM 2009 Keith Allen documentary "Keith on Keith": https://youtu.be/aOJgvOnmMiQ 2022 Oceana report on depleted Northeast Atlantic fish stocks: https://europe.oceana.org/reports/on-the-brink-the-most-depleted-fish-stocks-in-the-northeast-atlantic/

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Thanks to Magic Spoon for sponsoring! Use my code RAGUSEA to get $5 off your delicious, high protein Magic Spoon cereal by clicking this link: https://magicspoon.thld.co/ragusea_0223 and grab a box of Birthday Cake to try today! ***RECIPE*** water honey (or other sugar) dry yeast salt pecorino (or other hard grating cheese) cornmeal whole wheat flour bread flour olive oil coarse finishing salt (I used Maldon smoked sea salt) butter garlic fresh herbs (rosemary is classic but I used sage) For a standard home sheet pan, build your dough up from 2-3 cups (473-710mL) of water, depending on how thick you like your focaccia. I used a mini sheet pan and only one cup of water. For every cup (237mL) or water, use a teaspoon each of salt, honey and dry yeast, and about 30g (a big spoonful) of grated pecorino — combine all that. For every cup of water I use a big spoonful of cornmeal and two big spoonfuls of whole wheat flour, and just enough bread flour to make it come into a dough (see the spoon lifting trick in the vid). Cover and let rise for a couple hours at room temp, or put in the fridge for a day or two (a longer rise in the fridge will taste better). Don't be worried if the dough doesn't rise much. Wet your hand, grab one side of the dough, stretch it out and fold it back over on the dough — repeat a few times until the dough won't stretch easily anymore. This dough tends to stick inside baking vessels, so if your pan doesn't have a nonstick coating, I recommend lining it with parchment paper. Liberally oil the inside of your sheet pan (even if it's lined with parchment), put the dough in and swish it around in the oil to get the pan and the dough fully coated. Stretch the dough out as flat as possible, which won't be much. Cover and let rise at room temperature for an hour or two until puffy. Put a little more oil on top and use your fingertips to dock the dough while stretching it out into the corners of the pan. Top with some crunchy finishing salt. Bake at 400ºF/200ºC until very brown on top and the bread feels like a stiff spring when you poke it — mine took 15 min. While you're waiting, peel and chop some garlic and fresh herbs. Melt a knob of butter in the microwave along with the garlic to cook it, then stir in the herbs. When the bread is done, slide it out ASAP to a cooling rack to let the bottom steam out. Brush the top with the butter/garlic/herb mixture.

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Thanks to Masterworks for sponsoring! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: https://masterworks.art/ragusea Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more. 🎨 See important Masterworks disclosures: http://masterworks.io/cd Thanks to Indeed for sponsoring! Start hiring now and only pay for quality applications that match your must-have job requirements: https://indeed.com/ragusea Terms and conditions apply. Cost per application pricing not available for everyone. Need to hire? You need Indeed. ***SOURCES*** Pew survey showing lots of secular Muslims in former Soviet states. https://www.pewresearch.org/religion/2013/04/30/the-worlds-muslims-religion-politics-society-overview/ Pew survey showing most U.S. Muslims fast for Ramadan: https://www.pewresearch.org/fact-tank/2018/05/15/most-u-s-muslims-observe-ramadan-by-fasting-during-daylight-hours/ 2021 literature review on Ramadan vs non-Ramadan fasting and weight loss: https://www.frontiersin.org/articles/10.3389/fnut.2020.625240/full On the good and bad things that Lachnospiraceae may do to our health: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7232163/ 2021 paper on Ramadan fasting and gut microbiome: https://www.sciencedirect.com/science/article/pii/S0002916522007079?via%3Dihub Scholarly comment on the microbiome study I mentioned: https://academic.oup.com/ajcn/article/113/5/1075/6169152 2015 review comparing different fasting schedules: https://academic.oup.com/nutritionreviews/article/73/10/661/1849182 2022 paper on how fasting lowers blood pressure: https://journals.physiology.org/doi/full/10.1152/ajpregu.00283.2021 2022 literature review on fasting and metal health: https://www.hindawi.com/journals/dm/2022/5653739/ 2018 study showing fasting helps regenerate intestinal stem cells: https://www.sciencedirect.com/science/article/pii/S1934590918301632

Click here http://www.ritual.com/ADAMRAGUSEA20 to get 20% off your first month with Ritual. Thanks Ritual for sponsoring this video! * These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease ***RECIPE, SERVES 4*** 2 cups (300g) flour, ideally bread flour (THIS IS A ROUGH ESTIMATE) 1 teaspoon baking soda 3-5 carrots 1/2-1 cups frozen peas 1-2 oz (30-60g) cheap dried mushrooms 1 stick of lemon grass 1 bunch green onions 1 lime 1 small hand of fresh ginger 1 fresh red chili toasted sesame oil soy sauce rice vinegar (or any mild vinegar) sugar fresh cilantro for garnish Put the baking soda in a small pan over high heat and shake it around frequently. It'll start to look a little wet, then after a couple minutes it will get very dry and powdery. You have now converted baking soda into washing soda, which will get you a higher pH. Dissolve the washing soda in half a cup (118mL) of water, then knead in as much flour as the dough will take. Cover and let rest at least 15 minutes. Get a soup pot and roughly snip in the lemongrass in big chunks. Do likewise with the ginger (no need to peel). Snip in the fibrous green tops of the onions. Peel off a few chunks of zest from the lime and put those in, along with the dried mushrooms. Pour in about 2 quarts/liters of water, bring to a boil, reduce to a spirited simmer and let cook at least half an hour. Cut the carrots, onions and chilies into thin rounds on the bias, and cut the lime into wedges. Put the rested dough on a large, clean countertop and roll it out into a snake as thin as possible (you could cut it in half if you have a smaller counter). Cut the snake into thin little ovoids of noodle dough with your knife, and lightly dust them in flour so they don't stick to each other. When the broth is finished, strain out the solids and discard them. Add a little vinegar, sugar and lots of soy sauce to taste — get the broth tasting a little too salty on its own. Put in the carrots and boil until starting to go soft, about 5 minutes. Put in the onion and chili slices and boil a few minutes. When the vegetables seem almost tender, stir in the noodles, taking care to not let them stick to each other. Boil the noodles 1-2 minutes. The pot fill foam up — don't panic. Turn off the heat, stir in a few drops of sesame oil to taste, along with the peas, straight from the freezer. As the soup rapidly cools to eating temperature, the foam should vanish. Ladle into bowls and garnish with fresh cilantro and lime wedges for squeezing.

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Thanks to 80,000 Hours for sponsoring this episode! Start planning a career that is meaningful, fulfilling, and helps solve the world’s most pressing problems: https://80000hours.org/ragusea It's not a primary source, but FWIW, this article on Grammarphobia is the best single thing I've read on the etymology of pudding: https://www.grammarphobia.com/blog/2016/08/pudding-2.html The transcription of John Murrell's 1615 cookbook I used: https://www.uni-giessen.de/de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/1615murr.htm I got a lot of good info about pudding cloths and such from "Food and Cooking in Victorian England" by Andrea Broomfield: https://www.google.com/books/edition/Food_and_Cooking_in_Victorian_England/fJ_JDp9OgJEC?hl=en My old video about lacto-fermentation: https://youtu.be/7UdquGa6jBs

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Thanks to Trade Coffee for sponsoring! Get a free bag of fresh coffee with any Trade subscription at https://drinktrade.com/ragusea ***VANILLA RECIPE, ONE PORTION*** 1 cup (237mL) milk or milk substitute 1 tablespoon + 1-2 teaspoons cornstarch, depending on how thick you like it 2-3 tablespoons sugar, depending on how sweet you like it small pinch of salt splash of vanilla extract (I used the beans from half a pod in the vid) 1/2 teaspoon butter or other fat (optional) Combine the starch, sugar and salt and stir thoroughly to combine. Put the milk in a pot, whisk in the dry ingredients, bring to a simmer until the liquid visibly thickens. Turn off the heat, stir in the vanilla, melt in the butter (if using), pour in a serving bowl, let cool until it stops steaming, cover if you want to prevent a skin from forming, refrigerate for a few hours until wobbly. ***COFFEE RECIPE, ONE PORTION*** 1 cup (237mL) coffee (I brewed mine with milk instead of water) 1 tablespoon + 1-2 teaspoons cornstarch, depending on how thick you like it 2-3 tablespoons sugar, depending on how sweet you like it small pinch of salt 1/2 teaspoon butter or other fat (optional) Combine the starch, sugar and salt and stir thoroughly to combine. Put the milk in a pot, whisk in the dry ingredients, bring to a simmer until the liquid visibly thickens. Turn off the heat, melt in the butter (if using), pour in a serving bowl, let cool until it stops steaming, cover if you want to prevent a skin from forming, refrigerate for a few hours until wobbly. ***CHOCOLATE RECIPE, ONE PORTION*** 1 cup (237mL) milk, milk substitute or water 1 tablespoon + 0-1 teaspoons cornstarch, depending on how thick you like it 2-3 tablespoons sugar, depending on how sweet you like it 2 tablespoons cocoa powder small pinch of salt a little square of solid chocolate, or a few chocolate chips (optional) Combine the starch, sugar and salt and stir thoroughly to combine. Put the milk in a pot, whisk in the dry ingredients, bring to a simmer until the liquid visibly thickens. Turn off the heat, stir in the vanilla, melt in the solid chocolate (if using), pour in a serving bowl, let cool until it stops steaming, cover if you want to prevent a skin from forming, refrigerate for a few hours until wobbly. ***STRAWBERRY RECIPE, ONE PORTION*** 1/2 lb (227g) fresh strawberries 1 tablespoon + 0-1 teaspoons cornstarch, depending on how thick you like it 2-3 tablespoons sugar, depending on how sweet you like it small pinch of salt a little milk Cut the tops off the strawberries, cut them in half, put them in a pot with a splash of water, boil until soft. (They'll release their own water as soon as they get cooking, so the initial splash is just enough to get them started without burning on the bottom of the pot.) Pass the strawberries and their liquid through a sieve into a heat-safe bowl and grind down the solids with a wooden spoon to extract as much liquid as possible. Discard the solids. You should have just under one cup (237mL) of strawberry juice. Top it off with enough milk to get you a full cup. The milk will curdle and that's ok — strain the liquid through the sieve one more time on its way back into the pot. Combine the starch, sugar and salt and stir thoroughly to combine. Whisk in the dry ingredients into the strawberry liquid, bring to a simmer until the liquid visibly thickens. Turn off the heat, pour in a serving bowl, let cool until it stops steaming, cover if you want to prevent a skin from forming, refrigerate for a few hours until wobbly.

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Thanks to HelloFresh for sponsoring! For 21 FREE meals with HelloFresh plus free shipping, use code ADAMRAGUSEA21 at https://bit.ly/3VZmotX The model baked ziti recipe I used in this video is from Chrissy Teigen's first cookbook, "Cravings: Recipes for All of the Food You Want to Eat" (2016): https://cravingsbychrissyteigen.com/cravings-recipes-for-all-the-food-you-want-to-eat

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Thanks to Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! #helixsleep ***RECIPE, SERVES 4-6*** 2 lb (907g) beef tenderloin, trimmed of fat and silver skin and cut in bite-size chunks 2-3 shallots, peels and minced 1 lb (474g) white button mushrooms, trimmed and cut in half (I skipped this, FYI) 1/2 cup (118gmL) cognac or other brown liquor (optional) 2 cups (473mL) stock 8 oz (236mL) sour cream (you might not need all of it) 1 tablespoon cornstarch (you might not need all of it) mustard salt pepper sweet paprika any other spices you want (I used garlic powder) fresh herbs for garnish (I used thyme) 12 oz (340g) dry egg noodles oil butter Either before you cook the meat or while you're cooking the meat, boil the egg noodles in salted water and cook them a minute or two less than what the package recommends. Drain, then melt in a little butter to keep them from sticking to each other. Cover and they'll hold until you're ready to eat. Season the beef chunks heavily with salt and pepper and coat in oil. Fry the meat in a very hot pan in 2-3 batches, getting the pieces as a brown as possible without fully cooking them. Dump them out to a plate. If you're doing the mushrooms, put some more oil in the pan and fry the mushrooms until brown and they've shrunk by about a third. Dump them out to a plate. Put some more oil in the pan and fry the shallots for a couple minutes until soft. Deglaze the pan with the liquor (or stock), then pour in the stock. Disperse the cornstarch in a small amount of cool water or stock until smooth, then slowly drizzle some of it into the stock while stirring aggressively. Boil to gelatinize the starch and keep adding slurry until the sauce is a little thicker than you want it in the end (the sour cream will thin the sauce out a bit). Stir in as much sour cream as you want — it'll need to melt before you can stir it in smooth. Flavor the sauce to taste with mustard, salt & pepper, paprika and other spices. Stir in the beef (along with any resting juices) and mushrooms, and let simmer for a couple minutes until the meat is hot and cooked through. Stir in fresh herbs at the last second. Serve over egg noodles.

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Thanks to Aura for sponsoring this video! Try 14 days free and protect yourself from identity theft: https://aura.com/adam ***RECIPE, SERVES SIX*** For the pastry 1 lb (454g) cold butter 1 lb (454g) flour + more for dusting 1 tablespoon (15g) kosher salt (if using unsalted butter) 1-2 teaspoons sugar egg wash (an egg beaten with a little water) For the filling 6 oz (170g) baby spinach 1 bunch fresh parsley 1 bunch fresh sage 1 cup (100g) panko bread crumbs juice of half a lime salt pepper ground ginger (very optional) For the roast and sauce 1 2-3 lb (907g - 1.36kg) center-cut beef tenderloin roast, trimmed of silver skin 1 onion or a few shallots 1 teaspoon tomato paste half a bottle of red wine mustard butter (I used a whole stick, 113g) fresh thyme salt pepper oil Maybe also get some green veg for the side — I did steamed broccolini Start with the pastry, which you can make days in advance. Cut the cold butter into large cubes and toss them with the flour, salt and sugar in a big bowl. Mix in just enough cold water to barely bring everything together into a shaggy dough. Cover and refrigerate at least half hour to let the flour hydrate and keep the butter firm. Flour the dough and you counter and roll it out into a rectangle about a centimeter thick — go slowly to keep the pastry from cracking, and turn it frequently to keep it from sticking to the counter. Fold the two outer flaps in on themselves, like a letter. Repeat the rolling and folding for a total of six times. It’ll get easier at first, and then harder again as the gluten tenses up. Wrap and refrigerate for at least a half hour (again, to firm the butter). Trim the roast, saving any inedible trimmings for the sauce. Season heavily with salt and pepper and coat in a thin film of oil. Sear all sides in a very hot pan until you have some brown color, but get it out asap so that you cook the interior as little as possible. Let cool. Put any beef trimmings you have into the hot pan to brown, followed by the onion or shallots, roughly chopped. When everything is brown, stir in the tomato paste and let it brown a minute. Deglaze with the red wine. Put in a roughly equal amount of water or stock, reduce heat and simmer at least an hour, topping off with more water as needed to keep the solids submerged. Make the filling by blending all the ingredients in a food processor, which you’ll probably have to do in a couple batches. It should have a moldable texture at the end — if not, mix in more panko. Coat the cooled roast in mustard, and pack on the green filling all around in as thin a layer as possible (see my plastic wrap method for doing this in the video). Don’t worry about the ends — you’re going to trim them off. Cover and chill while you roll out the pastry a final time. Flour you counter and roll out the pastry about half a centimeter thick. Place the roast on it and roll it up, trimming off any excess pastry. Use egg wash to glue the seam and position the seam on the bottom. Crimp the ends. Wrap tightly in plastic and you can hold that in the fridge for a day if you want. Save any excess pastry for something else, or to cut into decorations for this. Strain the solids out of the sauce. If there’s a lot of rendered fat, remove most of it with a gravy separator, or put it in the fridge to let the fat solidify on top so you can easily remove it. Return the sauce to the pan to reduce a little. Drop in some whole fresh thyme sprigs to infuse the sauce — lift them out after a few minutes and discard. Reduce the heat so there’s no more bubbling and then slowly melt in a lot of cold butter — it’ll take about as much as you want. Season to taste. You can reheat this sauce before serving, but do it very gently — if you boil it you’ll break the emulsion. When you’re ready to finish the roast, heat your oven to 425ºF/220ºC. Spread some flour on a baking sheet and plop the Wellington on top. Brush the whole Wellington with egg wash. At this point you could lay on some strips of your leftover pastry to make a decorative lattice, or you could make shallow cuts to create a design, or you could scatter chunky salt over top, or all of the above. Plunge a probe thermometer from the side into the center of the meat. Throw it in the oven, and be ready to pull it well before it hits your desired internal temperature — there will be more than the usual amount of carryover cooking. For medium rare, I pulled my roast after about 45 minutes at 110ºF/43ºC and it went up to 135ºF/57ºC as it rested. The roast can hold for a long time before slicing — it'll stay pretty hot. When you're ready to serve, slice with a serrated knife, and slice thick — the pastry will shatter if you slice too thin. Flood each plate with sauce, lay on a slice with some vegetables on the side and eat. Maybe never do this again because it's way more work than it's worth.

We need to talk about something serious. Grab a drink and come sit by the fire.

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Thanks Allform for sponsoring! Click here https://allform.com/adamragusea for 20% off the sofa of your choice! We chose the whiskey leather three-seater with chaise. This is not a recipe. Here's some general guidance for making a chicken soup: Buy a whole chicken and a roughly equal quantity of vegetables (by raw weight). Any vegetables are fine but definitely get some form of onion in there. Dry noddles or any other dry grains are nice, but you won't need much because of how much they expand during cooking. Get whatever spices you want, but turmeric makes chicken soup look especially pretty. Maybe buy fresh herbs for garnish, and/or a little lemon to squeeze in. Put your chicken in a big pot, along with any giblets that came with it. If you have any old aromatic vegetables (onions, carrots, celery, etc) hanging around that aren't super good anymore, you could throw those in but I wouldn't waste good fresh veggies on this step. Cover with water, bring to a boil, reduce to a simmer and cook until the chicken is fall-apart tender, 1-2 hours. While you're waiting, cut up all your vegetables. Remember they'll shrink when cooking, so cut the chunks a little larger than how you want them. Pull the chicken out and let it cool. Fish or strain out any remaining inedible solids. Dump in the vegetables along with a couple pinches of salt (be conservative — you can add more to taste later) and simmer until they're soft, 30-60 minutes. If you need to add more water to keep everything submerged, that's fine, but keep in mind the veg will release a lot of water as it cooks. You can always add more later. If you're using dry noodles or rice or some such, throw that in when you're about 30 minutes from the end. Put in less than you think you'll want — it'll expand 2-3x as it cooks. While you're waiting, pick all the meat off of the chicken — using your fingers will allow you to feel for any bones, cartilage or slimy bits you don't want to eat. (If you want, you can brown all these scraps in the oven and then simmer them for a second stock you can use later.) Roughly chop through your pile of picked meat so that you won't have any super-long strings of shredded chicken in the final soup. Put the meat back into the soup before you taste for seasoning. Taste for seasoning. Add salt and any spices you like to taste. You could also stir in some fresh herbs and maybe a little lemon juice (or vinegar) to taste, or you could let people do that in their individual bowls.

Thanks to Fetch Rewards for sponsoring this video! Download the Fetch Rewards app now → https://fetch.thld.co/ragusea_1222 and use the code RAGUSEA to get 5,000 points on your first receipt! Thanks to Dr. Frank Manthey at North Dakota State University: https://www.ndsu.edu/agriculture/ag-home/directory/frank-manthey 2005 book chapter co-authored by Dr. Manthey about pasta manufacturing: https://www.academia.edu/32989147/Extruding_and_Drying_of_Pasta 2008 Italian paper on the effects of different pasta die materials: https://www.sciencedirect.com/science/article/pii/S0963996908000690 2007 book chapter that was the source of the above paper's claim about sauce retention: https://onlinelibrary.wiley.com/doi/10.1002/9780470113554.ch17

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Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea — Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free! ***RECIPE, FEEDS 4*** 4 oz (113g) hard salami, bacon or other cured fatty meat (or skip it) 1.5 lb (680g) leeks 1.5 lb (680g) potatoes (any kind but I prefer waxy) 1 32 oz (946mL) carton of stock (I use chicken but any kind is fine) 1 cup (237mL) cream salt pepper fresh rosemary and thyme (or whatever herbs you've got) For god's sake, treat the above quantities as approximate. Cut the meat into big chunks, put it in a cold soup pot, turn on moderate heat. Fat will melt out of the meat and then you can start browning the meat in said fat. Stir occasionally to make sure it doesn't burn. While the meat is going, prep the leeks. I like to cut off the root end, bisect the leek lengthwise, and cut crosswise into thin strips. I use both the white and the green parts, but I don't use the very tops of the greens where they get really dry and fibrous. Leeks have dirt between their layers, so I put all the cut leek strips into a big bowl, swish with water, drain, then I fill the bowl up again with a lot of excess water. Then you can grab the floating leeks off the top and all of the sand will sink to the bottom. Put the leaks in with the meat, stir, and let soften for a few minutes. While that's going, peel and cut your potatoes into chunks as big as you want. Drop those in the pot, stir and let everything cook for a few minutes. Pour in just enough stock to cover all the solids (might not be the whole carton), cover and simmer until the potatoes are fork tender, maybe a half hour. Stir in the cream and simmer until you see the cream thicken just a little. Puree the soup, partially puree it (my preference) or don't puree it at all. Live your own life. If you want the soup a little thinner, add more stock. Flavor with salt, pepper and herbs to taste.

Thanks to Audible for sponsoring this video! Let Audible help you discover new ways to laugh, be inspired, or be entertained. New members can try it free for 30 days. Visit https://audible.com/adamragusea or text adamragusea to 500-500. 2015 paper on cocoa alkalization by Arlen Moser of Blommer Chocolate Company: https://www.blommer.com/_documents/Blommer_Alkalizing_Cocoa_and_Chocolate.pdf My old video on why (some) people first started cooking with lye: https://youtu.be/QDAu9shX8Xg

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Thanks to Native for sponsoring this video! Save 40% on your first Native Body Wash Pack — normally $27, you’ll get it for $17! Use my code RAGUSEA6 here: https://bit.ly/nativeragusea6 Thanks to Buddy's Pizza in Detroit for showing me their process, on which my recipe is based: https://youtu.be/iY24pIHjT7s ****RECIPE**** To get the right dough thickness, I think you want to start with 1 cup (237mL) of water per 110 square inches (279 cm) of pan area. My pan is 165 sq in, so I started with 1.5 cups of water, which is the recipe you see below. Adjust all other quantities accordingly. 1.5 cups (355mL) water 1.5 teaspoons yeast 1.5 teaspoons coarse salt bread flour (I don't measure it, but I probably used about 500g, 4 cups) 1 cup (237mL) canned crushed or pureed tomatoes (they use Stanislaus brand at Buddy's) 7 oz (200g) Wisconsin brick cheese (instead you could use mild cheddar or low-moisture mozzarella or both) 2 ounces (57g) sliced pepperoni olive oil herbs and spices for the sauce (I used oregano, thyme, garlic powder and black pepper) Combine the water with the yeast, salt, and as much bread flour as you can stir in with a spoon. Cover and let autolyse for 20 minutes. Knead in some more flour until you have a stretchy dough that's still pretty sticky. Cover and let rise until doubled, about two hours. While you're waiting you can prep the cheese by cutting it into chunks — chunks will melt slower than shreds, and we want to slow the melting. Keep the cut cheese in the freezer, for the same reason. You can also mix the canned tomatoes with some herbs and spices, maybe a little olive oil and a little water if it looks too thick to spread. If your pepperoni slices are very wide, maybe cut them into quarters. Prep your pan by coating the interior surface with a film of olive oil. A well-seasoned blue steel Detroit-style pizza pan would be traditional, but an aluminum cake pan or sheet pan would do ok instead. When the dough is risen, transfer it to the oiled pan and stretch it out to fill the pan as well as you can. Cover and let it proof and relax for about a half hour. This would be a good time to get your oven heating as hot as it will go, convection if you have it. After the dough has proofed, you should be able to stretch it into the corners of the pan, if you weren't able to before. Top the pizza with the pepperoni first, then the cheese, and then lay on the sauce in a few narrow stripes on top. Bake until it's as brown as possible but before the cheese squeezes out a ton of grease. Mine took about 15 minutes. Run a spatula around the edge to release the pizza from the pan before sliding it out to a board and slicing.

Buy the Adam Ragusea chef knife for Christmas or whatever you're into! https://www.adamragusea.com/store/ragusea-chef-knife Thanks to Dr. Vincent Fischetti at Rockefeller University: https://www.rockefeller.edu/our-scientists/heads-of-laboratories/1160-vincent-a-fischetti/ More about Dr. Rebecca Lancefield at Rockefeller: https://www.rockefeller.edu/support-our-science/women-and-science/portrait-initiative/rebecca-lancefield/ Ben Zimmer's article on eggnog etymology: https://www.visualthesaurus.com/cm/wordroutes/the-origins-of-eggnog-holiday-grog/ Virginian-Pilot article on George Washington's eggnog recipe (actually his lack thereof): https://www.pilotonline.com/holidays/vp-nw-george-washington-eggnog-history-20201219-gb5g5phvsjbxzontnlokngmfcm-story.html ***EGGNOG RECIPE, MAKES ABOUT A QUART/LITER*** 1 cup (237mL) cream 1 cup (237mL) additional cream or milk 1/2 cup (100g) sugar 2 eggs 1 cup (237mL) rum 1/2 cup (118mL) whiskey nutmeg for garnish Whip the first cup of cream in a small bowl. In a big bowl, beat the eggs and slowly drizzle in the alcohol until incorporated — don't stop mixing, or the eggs will curdle. It's important to mix the alcohol directly into the eggs to kill bacteria. Mix in the sugar, un-whipped cream or milk and the whipped cream until smooth. Transfer the eggnog to a vessel that will allow gas to escape and chill in the refrigerator for about three weeks — aging will kill bacteria and enhance the flavor. The mixture will separate a bit as it sits, so stir it back up before pouring into glasses. Sprinkle nutmeg over top, if you're into that.

Thanks to Harry's for sponsoring this episode! Get your Harry’s Starter Set today and you’ll also get a free travel-sized body wash: https://harrys.com/RAGUSEA Thanks to Masterworks for sponsoring this episode! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: https://masterworks.art/ragusea Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more. See important Masterworks disclosures: http://masterworks.io/cd 00:24 - Is it bad to stare at your phone while eating? 18:14 - Thoughts on protests in Iran?

Thanks to Trade Coffee for sponsoring this video! Get $30 off a subscription with Trade: https://www.drinktrade.com/ragusea 1993 paper on squirrels and oaks: https://www.researchgate.net/publication/262918953_Tannins_and_Partial_Consumption_of_Acorns_Implications_for_Dispersal_of_Oaks_by_Seed_Predators 1991 paper on how traditional clay processing of acorns adsorbs tannic acid: https://academic.oup.com/ajcn/article-abstract/53/2/448/4694247 2003 booklet on the Pomo people from the Hearst Museum of Anthropology at UC Berkley: https://hearstmuseum.berkeley.edu/wp-content/uploads/TeachingKit_CaliforniaIndianFoodAndCulture-1.pdf

Thanks to Indeed for sponsoring this episode! Start hiring now with a $75 sponsored job credit to sponsor your job post at https://indeed.com/ragusea | Offer good for a limited time. As of this upload, there are some Adam Ragusea chef knives for sale: https://adamragusea.com 00:18 - Why is European butter so much better than American butter? 31:47 - Is sourdough bread healthier than normal bread? 1:03:14 - Follow-up on "natural" testosterone boosters

Buy my custom chef knife before it sells out again: https://www.adamragusea.com/store/ragusea-chef-knife ***RECIPE*** Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.

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Thanks to HelloFresh for sponsoring this video! Click https://bit.ly/3TZfFPx for 70% off with HelloFresh plus FREE shipping — use my code ADAMRAGUSEA70. ***RECIPE, SERVES 4-6*** 1.5 lb (700g) boneless skinless chicken thighs 1 bottle (750mL) white wine (could replace with water or stock 1 carton (32 oz, 946mL) chicken stock 8 oz (227g) white mushrooms 2 bunches green onions 1 lb (454g) carrots 3-4 garlic cloves 12 oz (340g) green beans 6 egg yolks 3/4 cup (177mL) cream 1 lemon flour oil salt pepper dry herbs For the dumplings 2 cups (230g) cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon garlic powder 2 tablespoons melted butter milk or water fresh sage, rosemary, thyme, parsley or any combination thereof Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves. Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn — low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them. When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft. While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream. When the carrots feel almost done, stir in the green beans — they'll need about 30 minutes total. Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough — if you over-mix, the dumplings will be tough. Form the dough into rough, small balls. When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked — don't overcook them or they'll get dense. Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth — be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens.

Thanks to Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! #helixsleep Thanks to Buddy's Pizza, the original Detroit-style pizza: https://www.buddyspizza.com/

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Thanks to Audible for sponsoring this video! Let Audible help you discover new ways to laugh, be inspired, or be entertained. New members can try it free for 30 days. Visit https://audible.com/adamragusea or text adamragusea to 500-500. ***RECIPE, SERVES 4-6*** 8 oz (223g) cascatelli or other large pasta shape 1 lemon 2 lb (908g) brussels sprouts 2 carrots 2 shallots 4 oz (113g) thick diced pancetta (or any fatty cured meat, or none at all) 8 oz (223g) mozarella 8 oz (223g) ricotta 1 red chili 2 garlic cloves panko breadcrumbs pecorino or parmesan cheese fennel seeds thyme (or other fresh herb) Start by making the breadcrumb topping. Zest the lemon, grate up a little pile or pecorino or parmesan cheese, thin-slice the chili, pick some thyme leaves, peel the garlic, and chop all of these ingredients into each other until fine. Combine with an equal quantity of panko and set aside. Save the rest of the lemon for later. Grate the mozzarella and set aside. Prep the brussels sprouts by trimming off the stem ends and any decaying outer leaves and then quarter them. Slice the carrots thinly. Peel and chop the shallots. Get a pot of salted water coming to a boil for the pasta. Lay the pancetta out on a sheet pan in an even layer, put it in the oven and turn on the broiler/grill. Get the pasta boiling — you'll cook it until it's a couple minutes away from being done, then drain and reserve. When the pancetta has leaked out a lot of fat and it's about as crispy as you want it, pull the pan out, toss in the sprouts, carrots, fennel seeds, and enough salt for all the veg. Spread into an even layer and return to the broiler until the veg looks almost cooked. Take the pan back out, toss in the drained pasta and about a third of the mozzarella. Use a spoon to drop the ricotta onto the pan in dollops. Scatter the remaining mozzarella across the top, avoiding the ricotta dollops (you want to leave them exposed on top so they brown). Do the same with the breadcrumb topping. Return the pan to the broiler and cooked until brown and crispy on top. Squeeze lemon juice over everything and eat.

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Thanks so MyHeritage for sponsoring this episode! Click here https://bit.ly/AdamRagusea_MH and sign up for a 14-day free trial and enjoy all the amazing features MyHeritage has to offer. If you decide to continue your subscription, you’ll get a 50% discount. Thanks to Indeed for sponsoring this episode! Start hiring now with a $75 sponsored job credit to sponsor your job post at https://indeed.com/ragusea | Offer good for a limited time. 00:33 - What's the healthiest way to drink alcohol? 21:35 - Why do light drinkers live longer than non-drinkers? 39:23 - Are supplements good as food for vegans?

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, MAKES SIX LARGE COOKIES*** 113g (1 stick) butter 200g sugar (1 cup granulated or brown, but I prefer 1 2/3 cups powdered sugar) 5-10g (1-2 teaspoons) molasses (optional, replicates the taste of brown sugar) 1 egg 10g (1 teaspoon of Morton kosher) salt (use 2/3rds of that if your butter is salted) 4-8g (1-2 teaspoons) vanilla extract 3g (1/2 teaspoon) baking soda 230g (about 1.5 cups) bread flour (1 2/3 cups all-purpose flour is OK instead) 100g chocolate chips or other mix-ins Get the oven heating to 375ºF/190ºC, convection if you have it. Melt the butter. Mix in the sugar (and optional molasses) until smooth. Mix in the egg until very smooth. Mix in the salt (FYI, some people might not like their cookies as salty as I do), vanilla, baking soda, flour and chips. The dough should be a little sticky — you can chill it for a few minutes to make it easier to shape. Divide the dough into six 115g portions and roll each into something like a golf ball. Space them evenly on a baking sheet — no parchment paper, no grease. Flatten each ball into something like a hockey puck and tidy up the circular shape. Turn the oven off and turn the broiler/grill on maximum. Give it a minute or two to heat up, then put in the cookies near the top. Let the broiler brown the tops of the cookies until golden — this should only take a minute, so don't walk away or they'll burn. If you're doing multiple pans of cookies, brown them each one at a time. Turn the broiler off and the oven back on to 375ºF/190ºC. Give the broiler a couple minutes to cool down, then return the cookies to the oven. Bake until they spread and look done to you — mine take about eight minutes as this stage, but they'll take longer if you don't have a convection fan. I like the texture when they look a hair underbaked. Let the cookies cool and solidify before scraping them off the baking sheet.

Thanks Ritual for sponsoring this video! Click here http://ritual.com/ADAMRAGUSEA20 to get 20% off your first month of Ritual. Thanks to Dr. Carla Schwan, director of the National Center for Home Food Preservation at the University of Georgia Extension: https://www.fcs.uga.edu/people/bio/carla-schwan 1977 paper where scientists (arguably) first documented Shiga toxin being produced by certain E. coli strains, whereas the toxin had previously been associated with Shigella bacteria: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC421302/ 1983 paper on Shiga toxin producing E. coli outbreak at McDonald's (arguably the first documented outbreak): https://www.ncbi.nlm.nih.gov/pmc/articles/PMC270845/ CDC data on E. coli outbreaks: https://www.cdc.gov/ecoli/outbreaks.html Other data on E. coli outbreaks came from the National Outbreak Reporting System: https://wwwn.cdc.gov/norsdashboard/ CDC data on total foodborne illness burden by pathogen: https://www.cdc.gov/foodborneburden/index.html Insurance Institute for Highway Safety data on childhood automotive fatalities: https://www.iihs.org/topics/fatality-statistics/detail/children

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Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Seafoodwatch.org's guide for buying sustainable canned tuna: https://www.seafoodwatch.org/stories/tips-for-choosing-sustainable-canned-tuna ***RECIPE, SERVES 6-8*** 1 12 oz (340g) bag dried egg noodles 4 5 oz (140g) cans of tuna 1 12 oz (340g) jar of marinated artichokes 1 lb (454g) fresh green beans 1 sweet red pepper 3-4 small hot peppers (or another sweet pepper) 2 bunches of green onions 1 qt (1 liter) milk (or non-dairy milk, or stock, or water) 1 750mL bottle of dry white wine (or less, or none) 1 stick (113g) butter (or 1/2 cup, 120mL olive oil) 1/2 gup (60g) all-purpose flour grated parmesan or pecorino cheese (optional) garlic powder onion powder dried thyme (or other dried herbs) salt pepper Heat a large, stove-safe baking dish over medium. Melt in the butter then whisk in the flour until smooth. Keep whisking as the roux cooks for a minute or two until it's just starting to turn brown and it starts to smell a little nutty. Gradually whisk in the milk until smooth. Bring the sauce to a simmer until it thickens, then take the heat down to low, and remember to stir it occasionally while you do everything else, so the bottom doesn't burn. Snip the stem ends off all the green beans and then just them into large chunks. Stir those into the sauce. Seed the peppers, cut into thin slices and stir into the sauce. Tear any decaying outer layers off the green onions, trim off the roots, thinly slice both the whites and greens and stir into the sauce. Stir in the artichokes and their marinade. Dump in the tuna, season heavily with garlic powder, onion powder, dry herbs, black pepper and a big pinch of salt. Stir, taking care to not break up the tuna too much (there's more stirring to come, so go easy on it). Stir in the dry, uncooked egg noodles. Top off with enough wine (or water, or stock, etc) to just barely cover everything and stir. Taste the liquid and add more seasoning if needed — it should taste a little too salty on its own. Make sure all the noodles are pushed down just below the water line. Grate some cheese on top, if you want. Cover the pan tightly with foil and bake at 400ºF/200ºC until the noodles are soft and most of the liquid is absorbed, 45-60 min. Uncover and bake until the top is nice and brown, another 20 min or so. Let rest to solidify before scooping. Leftovers reheat great.

Thanks to Native for sponsoring this video! Save 40% on your first Native Body Wash Pack — normally $27, you’ll get it for $17! Click here https://bit.ly/nativeragusea05 and use my code RAGUSEA5 #AD Thanks to Dr. Carla Schwan, director of the National Center for Home Food Preservation at the University of Georgia Extension: https://nchfp.uga.edu/ 2013 paper showing how lactic acid bacteria use osmoprotectants to survive high-salt environments: https://www.ajol.info/index.php/ajb/article/view/99064 2021 paper showing some lactic acid bacterial cultures: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067144/

Thanks to Masterworks for sponsoring this episode! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: https://masterworks.art/ragusea Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more. See important Masterworks disclosures: http://masterworks.io/cd Thanks to Trade Coffee for sponsoring this episode! Right now, Trade is offering you a total of $30 off your subscription plus free shipping: https://drinktrade.com/adamshow On today's episode of the Ask Adam Podcast, Adam addresses the following questions: 00:15 - Are white potatoes actually healthy? 18:45 - Why does tap water taste bad at the beach? #podcast #askadam #foodie #foodpodcast #cookingpodcast #q&a

Thanks to HelloFresh for sponsoring this video! For 65% off with HelloFresh plus FREE shipping, use code ADAMRAGUSEA65: https://bit.ly/3RO6mRv ***RECIPE, SERVES 4-6*** 3lb (1.36kg) mock tenderloin or round roast 1 22 oz (946mL) carton beef stock 3-4 shallots 1 lb (454g) carrots 1.5 lb (680g) waxy potatoes a few sticks of celery one or two bunches of green onions starch powdered gelatin (very optional) tomato paste mustard (any kind that's tart) honey or other sweetener garlic powder onion powder dried mushroom powder (or a glug of soy sauce, any other source of umami) dried herbs salt pepper oil Oil the roast and season it heavily with salt and pepper. Brown the outside over moderate heat, taking care to not to let anything burn. Finely chop the shallots, and when the meat is brown, throw them into the pan at let them brown for a few minutes. Stir in a squeeze of tomato paste and let it brown for a minute. Pour in the beef stock and deglaze the pan. Season heavily with garlic powder, onion powder, dried mushroom powder, assorted dry herbs and pepper. Reduce the heat to a simmer, cover and let braise until you can feel the meat starting to soften, 2-3 hours. Prep the vegetables by cutting them into really big pieces. For the green onions, I cut off the white parts and cook them whole — the greens I slice thin and use for garnish at the end. Don't start putting them in until the roast is getting soft and probably only needs another half hour or so. If you want to be able to slice the roast, take it out when it's just barely fork tender. If you want to tear it into chunks, cook it as soft as you want. When everything is cooked, remove all the solids with a slotted spoon and transfer to a heat-safe platter. Keep this in a warm oven until you're ready to eat. To finish the gravy, consider blooming a couple packets of powdered gelatin in some cool water for a few minutes until gelled, then stir that into the gravy. This will enhance the texture, but it's not necessary. Mix a couple spoonfuls of starch with just enough cool water to make a thin paste. Drizzle some of that slowly into the gravy while you stir aggressively, and bring the gravy to a boil. Keep stirring in slurry until the gravy is as thick as you want it. Stir in mustard, honey and additional seasoning to taste. Slice the roast, cover everything with gravy and garnish with the sliced onion greens.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea — Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free! 2021 paper introducing the SPUD Project, also a good (and free) primer on resistant starch: https://www.researchgate.net/publication/347097532_Resistant_Starch_Production_and_Glucose_Release_from_Pre-Prepared_Chilled_Food_The_SPUD_Project 2018 literature review that included a visualization of each type of RS: https://link.springer.com/article/10.1007/s00122-018-3221-4 1985 study proving the non-digestibility of some starch in living humans: https://academic.oup.com/ajcn/article-abstract/42/5/778/4692039

Thanks to Shaker & Spoon for sponsoring this episode! Go to https://www.shakerandspoon.com/ragusea and use code ragusea to get $20 off your first box! Thanks to Raycon for sponsoring this episode! Go to https://buyraycon.com/ADAMR15 for 15% off your order! On this episode of the podcast, Adam gives a speech to the Knoxville Chamber of Commerce discussing what happens to you when your dreams come true. #podcast #askadam #foodie #foodpodcast #cookingpodcast #q&a

Thanks to Fetch Rewards for sponsoring this video! Download the Fetch Rewards app now → https://fetch.thld.co/ragusea_1022 and use the code RAGUSEA to get 5000 points on your first receipt! This isn't really a recipe, but the basic technique I like is 4-to-1 liquid-to-pastina by weight, or 3-to-1 by volume, but volume measurements will depend on the specific shape of pastina you're using. Bring the liquid to a boil, stir in the pastina, cook until almost done, take it off the heat, season, melt in some butter and cheese, and when the bubbling has fully stopped, stir in an egg or egg yolk.

Thanks to Magic Spoon for sponsoring this video! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link: https://magicspoon.thld.co/ragusea_1022 Excellent 2017 review on the safety and efficacy of creatine supplements: https://www.researchgate.net/publication/317612254_International_Society_of_Sports_Nutrition_position_stand_Safety_and_efficacy_of_creatine_supplementation_in_exercise_sport_and_medicine 2014 study indicating creatine supplementation can lower high blood pressure: https://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-13-115 2003 study on creatine supplementation in vegetarians: https://paulogentil.com/pdf/Effect%20of%20Creatine%20and%20Weight%20Training%20on%20Muscle%20Creatine%20and%20Performance%20in%20Vegetarians.pdf 2015 study showing higher rates of testicular cancer among men who took over-the-counter muscle-building supplements, including (but not limited to) creatine: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4385953/ Scholarly response to the testicular cancer study, pointing out the real culprit might be anabolic steroids: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4705873/ 1993 Associate Press article about creatine use in the 1992 Olympics: https://apnews.com/article/ea59b25346d362d22d4beaf673af66fe Mount Sinai Health System website offering advice on creatine supplementation to the general public: https://www.mountsinai.org/health-library/supplement/creatine

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Thanks to Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! #helixsleep ***RECIPE, MAKES FOUR LARGE PRETZELS*** 1 cup (237mL) water bread flour (about three cups, 360g, but it really depends so just go by feel) 1 tablespoon melted butter (or oil) 1 teaspoon dry yeast 1 tablespoon sugar 1 teaspoon salt (for the dough) coarse salt for topping baking soda to make washing soda (I use whole box and save the rest for next time) To convert baking soda (sodium hydrogencarbonate) to washing soda (sodium carbonate), pour the baking soda in a pot and turn the heat on high. Stir the pan frequently to make sure all the powder heats evenly. Eventually you'll start to see little plumes of gas escaping, especially when you stir the powder. (It'll look most dramatic if you give the pan a vigorous shake). This is water and carbon dioxide leaving the pan. Keep cooking until you no longer see any signs of gas when you agitate the powder — it takes me about 15 minutes. If everything went well, the powder should weight a little less than 2/3rds of what it weighed originally. Let cool and keep dry in a sealed nonreactive container — plastic is good. It's mildly caustic, so try not to let it sit on your skin for too long, try not to get it in your eyes or breath a lot of it in, etc. To make the dough, combine the water, sugar, butter, yeast, salt and as much flour as you can stir in with a spoon. Cover and let sit for 20 minutes (this would be a good time to make your washing soda). After it's sat, it will be much easier to knead in some more four — enough to get a smooth dough ball that's just barely sticky. Cover and let rise until about doubled, 1-2 hours. Take the risen dough ball out and cut it into quarters. Roll each quarter up into a little log (see video), cover, and let sit for at least 30 min before shaping. To shape, lightly flour your counter, grab a dough log and use flat hands to roll the outer arms of the dough thin while leaving fat belly of the dough intact (again, see video). Roll the rope of dough longer than you think you want it. Grab the ends and make a U shape, twist the ends and then flop them over the belly of the dough (again, see vid). Once shaped, cover and let proof for about 30 min until puffy, or don't. Some Germans prefer to cook them right away for a denser texture. It's much easier to boil the pretzel dough if it's cold — almost frozen solid. I recommend putting the fully-proofed doughs in the freezer for 20-30 min while you pre-heat the oven (425ºF/220ºC, or a little hotter if you like darker, crispier pretzels) and bring your washing soda bath to a boil. Get a wide, deep pan of water for the washing soda bath, and a wide, deep bowl of plain water for rinsing the pretzels after the bath. Turn heat on high and dissolve about as much of your washing soda into the water in the pan as possible, but be conservative — it's better to have a solution that's not fully saturated vs a solution with big washing soda particles floating around in it (they could stick to the pretzel and taste bitter). The water should be clear after a couple minutes of heating and stirring. Anything between a bare simmer and a full boil is fine. (This solution is mildly caustic, but not super dangerous. If you get it on your hands, wash it off, but you're unlikely to get a chemical burn unless you bathe in it.) When the pretzels are firm, drop them in the hot water and cook for about 15 seconds — I recommend doing this one at a time. Transfer to the bowl of plain water and rinse clean (the solution tastes bitter). Transfer to a baking sheet and top with coarse salt while it's still wet (the water will hold the salt in place). Repeat with the other pretzels, and if you want you can score the fat belly of each with a knife to let it puff up more in the oven. Bake until very brown, about 15 minutes. To make the pretzels shinier, you can spray them or paint them with water once or twice during the bake. Easier, though less effective, is to do the same right after they finish baking but are still hot.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.

Thanks to Trade Coffee for sponsoring this episode! Go to https://drinktrade.com/adamshow for $30 off your subscription to the best coffees in the country. Thanks to Policygenius for sponsoring this episode! Head to https://policygenius.com to get your free life insurance quotes and see how much you could save. Salt, it's been used for cooking meals and added more taste to food. But why do people really love using a lot of salt? Are they putting their health at risk? Adam answers all of these questions and more on this episode of The Adam Ragusea Podcast. #podcast #askadam #foodie #foodpodcast #cookingpodcast #q&a

Thanks to Harry's for sponsoring this video! Redeem your Starter Set for just $3: http://harrys.com/adam ***RECIPE*** 1 stick (113g) cold butter 1/2 stick (106g) melted butter 1 3/4 cup (210g) flour about 16 Oreo cookies (200g) 2 packages (250) graham crackers 1 tablespoon (15g) sugar for the pie crust 1/2 cup (100g) sugar for the binder 1/2 cup (150g) dark corn syrup (or golden syrup, or honey) 2 eggs cold water vanilla salt whipped cream for garnish Cut the cold butter into the flour, tablespoon of sugar and a pinch of salt until the butter almost disappears. Stir in just enough cold water to make everything come together into a shaggy dough. Chill and rest for about a half hour to let the particles hydrate. Mix up the binder by stirring the corn syrup, half cup sugar, eggs and a splash of vanilla until smooth. This tends to separate as it sits, so remember to mix it again right before you pour it out later. Melt the half stick of butter and use a little of it to lightly grease the inside of your pie pan. Crush the Oreos into crumbs and mix with about a third of the melted butter. Crush the graham crackers and mix with all of the remaining butter (and a pinch of salt, if the butter is unsalted). Get the oven heating to 350ºF/180ºC. Flour your counter and roll the pastry dough out until it's wide enough to cover your pie pan. (Rolling a little, rotating the dough, rolling a little again is a very safe way to roll out cold, crumbly pastry.) Lay the dough in the pan, pinch off any excess around the edges and make sure to patch any holes — you don't want the binder seeping through to the pan surface. Pour a thin layer of the binder into the pastry crust. Dump in the Oreo crumbs, pat them flat, then pour in another layer of the binder. Dump in the graham cracker crumbs, pat flat and pour on the rest of the binder. Cover with foil and bake for about 45 minutes. Take the foil off and bake some more until everything is brown and the center isn't jiggly anymore. Cool until the pie is solid enough to turn out. Slice and garnish with whipped cream. Forgive me for what I have done.

Go to my sponsor https://snhu.edu/adam if you’re interested starting a career in social media marketing! Thanks, Southern New Hampshire University! 1994 paper from Iowa State with all the cool microscopic photos of mealy vs waxy potatoes: https://dr.lib.iastate.edu/entities/publication/17809123-ebb0-460e-ae4d-507ef4199c86

Thanks to Masterworks for sponsoring this episode! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: https://masterworks.art/ragusea Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more. See important Masterworks disclosures: https://www.masterworks.io/about/disclaimer On this episode of the Ask Adam Podcast, I'll answer the age old question that I'm sure has been bugging you for your years: Is it ok to taste the liquid fro canned foods? 00:14 - Is the liquid from canned foods ok to eat? 27:17 - Your opinions on (potentially) illicit 'gear'? #podcast #askadam #foodie #foodpodcast #cookingpodcast #q&a

Thanks to Audible for sponsoring this video! Let Audible help you discover new ways to laugh, be inspired, or be entertained. New members can try it free for 30 days. Visit https://audible.com/adamragusea or text adamragusea to 500-500. Most recent literature review I can find on the effects of low-temperature blanching on potatoes: https://www.researchgate.net/publication/15131447_Effect_of_preheating_on_potato_texture This vid isn't really a recipe, but here's the basic procedure: 1) Cut or slice your potatoes into smaller pieces than you'd normally do for mash. 2) Rinse and drain the free starch off the potato pieces (or don't — it doesn't make a huge difference). 3) Cover the potato pieces with water (and throw in a few peeled garlic cloves if you want). 4) Turn the heat on low and hold the potatoes at a sub-simmering temperature for about 20 minutes (that time is a guess — I don't know what the optimal duration is). 5) Either increase the heat to a simmer and finish cooking until they're soft enough to mash, or if you want an even more dramatic effect, drain and cool the potatoes all the way down before simmering until soft. 6) Drain, mash and finish as usual. A ricer will get you the finest texture, but whipping with beaters is fine — the low-temperature blanching step virtually assures a non-gluey texture. I like to finish with butter, sliced green onions, salt, pepper, a bit of the reserved cooking water, some powdered milk, and then I'll swirl a raw egg yolk into the hot potatoes at the table.

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On this episode of the Ask Adam Podcast, Adam answers your pressing questions. Including the most pressing question: is it bad to tase from the stirring spoon? Thank you to Future for sponsoring this episode! Work with a fitness coach who will keep you accountable. Try your first month for $19: https://tryfuture.co/AdamRagusea 00:11 - Is it bad to taste from the stirring spoon? 40:16 - Why you gotta make everything so political?

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. I refuse to write an actual recipe for a stew that's better improvised. FWIW, here's how I would make bouillabaisse in broad steps: 1) If you want rouille for the croutons, start with that, because the flavor improves as it sits around for awhile. Rouille is spicy aioli and aioli is garlicy mayonnaise made with olive oil, with or without egg yolk as an emulsifier. Some possible additions would be roasted red pepper, nuts, breadcrumbs, fish stock (maybe just the juice from your stew), lemon juice or vinegar, saffron, chili powder, etc. There is no one traditional recipe, so work with what you have and what you like. Just make a spicy, garlicy mayonanaise. 2) To start the stew, I'd cut up some form of onion, thin slice a fennel bulb (reserving the fronds for garnish), peel and chop some garlic and get all of that softening in a pan with olive oil. In the video I diced up an artichoke heart as well, but that probably wasn't worth it. Once soft, cover with fish stock if you have it or plain water if you don't. 3) If you don't have fish stock, you can just buy a cheap, whole white fish, cut off whatever good chunks of meat you can and reserve, stuff the bones and skin and head and everything into some cheese cloth along with some bay leaves and any vegetable trimmings you have, tie off the cloth and submerge it in your simmering pot. In a half hour, you'll have amazing seafood flavor and body in your stew, and you can just pull the cloth out and discard before you eat. 4) I'd do all of the above before prepping fresh tomatoes, because I think it's good to preserve their freshness and put them in halfway though. If you want to take their skins off, you can put them in the simmering stew until their skins split, pull them out and then the skins should peel off easily. Chop them roughly and get them simmering with everything else. Cook until they're pretty much broken down. 5) The stew is often flavored with dried orange peel, but I liked the result from using a fresh orange toward the end of cooking. Grate the zest into the stew and then squeeze in the juice. You can also add any last minute seasonings to taste at this point — I just did saffron and salt. Saffron is expensive so consider using paprika instead if you want a redder color. 6) Put your reserved fish chunks and any other seafood in the stew a few minutes before you plan to eat — most fish cooks very fast. This dish is traditionally made with a massive array of different kinds of fish, but I think it's cheaper and more sustainable to focus on making a great broth and then maybe just throw in some mussels at the end — cook them until they open up. 7) Slice up a baguette or some similar bread, toast the pieces under the boiler, top with rouille, and serve with the stew. Garnish with the fennel fronds.

Thanks to Trade Coffee for sponsoring this video! Click https://www.drinktrade.com/RAGUSEA to get $30 off your first order plus free shipping 2022 Arthritis Foundation overview of the nightshades controversy: http://blog.arthritis.org/living-with-arthritis/nightshades-arthritis/ 2019 Cleveland Clinic overview of the nightshades controversy: https://health.clevelandclinic.org/whats-the-deal-with-nightshade-vegetables/ 2017 experiment showing that an Autoimmune Protocol Diet can help with Inflammatory Bowel Disease: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5647120/ 2010 mouse study showing that solanine from potatoes can aggravate Inflammatory Bowel Disease: https://pubmed.ncbi.nlm.nih.gov/20198430/ 1983 toxicology of solanine that mentions mammals don't absorb it very well when ingested: https://pubmed.ncbi.nlm.nih.gov/6338654/ 2016 Boston Globe interview where Tom Brady's then chef claims that nightshades cause inflammation: https://www.boston.com/sports/new-england-patriots/2016/01/04/meet-the-chef-who-decides-what-tom-brady-eatsand-what-he-definitely-doesnt/ 2003 Swedish study showing that a Mediterranean Diet helped with rheumatoid arthritis symptoms: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1754463/ Dr. Norman Childers' old website with his various nightshade-related content: http://noarthritis.com/

Thanks to Indeed for sponsoring this episode! Need to hire? You need Indeed: http://indeed.com/RAGUSEA On this week's episode of the Ask Adam Podcast, Adam Ragusea answers the following questions: Why don't you use serrated knives? Are home-fermented foods safe? He'll also answer any follow-up questions regarding YouTube monetization. 00:25 Why don't you use serrated knives? 18:19 Are home-fermented foods safe? 47:12 Follow-up questions about YouTube money? #podcast #askadam #foodie #foodpodcast #cookingpodcast #q&a

Thanks to Aura for sponsoring this video! Try 14 days free and protect yourself from identity theft: https://aura.com/adam ***RECIPE*** For the dip 6-7 lbs (3 kilos) fresh eggplants 1-2 lemons garlic (I used like 5 cloves but that was a lot) cilantro or parsley tahini olive oil salt spices, if you want (coriander, cumin, sumac, etc) For the bread 3/4 cup (175mL) water 1/4 cup (60mL) plain yogurt (can replace with water) 1 teaspoon dry yeast 1 teaspoon sugar 1 teaspoon salt 1/2 cup (60g) cornmeal (skip if you want softer bread) bread flour (as much as it will take, about 2 cups, 150g) To make the bread dough, combine all the ingredients with as much flour as you can stir in. Cover and let sit for 20 minutes, then knead in as much additional flour as the dough will take. Cover and let rise until doubled, 1-2 hours. Divide the dough into six little balls and let proof for a half hour. Flour the dough balls and roll them out about as thin as you can, docking them with a fork if you want lots of small bubbles instead of one big one. I like to lay each one on a little slip of parchment paper, stack them, and put them in the fridge until I'm ready to grill — they're easier to handle if cold. Ignite a bunch of charcoal, put it in the grill, cover it with a bunch more unlit charcoal, and lay on the grate. If using a gas grill, just get it as hot as you can. Same if you're using your oven — ideally, use the broiler. Pierce the eggplants so they won't explode on you when they get hot, throw them on the heat, cover, and roast until almost completely incinerated — the skins should be burned to crisp and the flesh should be dark, soft and considerably shrunken. It took me about 45 minutes, but that'll vary a lot. While you're waiting, you can mince your garlic. Pull the eggplants off, cut them open, let them steam out until you can handle them, then scoop out the flesh, keeping burned bits of skin to a minimum. Drain as much water out of the flesh as you can — I do this by squeezing it in a tea towel, but some people use a sieve, some people use a salad spinner, etc. Now you just stir in as much garlic, lemon juice, tahini, olive oil, salt, herbs and spice as tastes good to you. When adding in the tahini and olive oil, drizzle it in slowly and stir really aggressively to form an emulsion. You'll want a lot of olive oil — enough to give you mayonnaise consistency at the end. Scrape down the grill grates, slap on the doughs and cook for a minute or so on each side until puffy. If you want soft bread, pull the loafs when they still look a little doughy. I like them crackery, so I let them brown a little more. Rip and dip.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. 2006 journal article on 11,200-year-old parthenocarpic fig find Jordan River site: https://www.science.org/doi/10.1126/science.1125910 Scholarly response to the above article, arguing the find is not necessarily evidence of deliberate cultivation: https://www.science.org/doi/10.1126/science.1132636 1979 article in the journal California Agriculture on caprification of Smyrna-type fig trees: https://calag.ucanr.edu/archive/?type=pdf&article=ca.v033n11p12 A useful history of fig cultivation from the University of Florida: https://edis.ifas.ufl.edu/publication/MG214 A delightful (and extensive) old blog post on figs and fig wasps from the now-retired Palomar College botany professor Dr. Wayne Armstrong https://www2.palomar.edu/users/warmstrong/ww0501.htm

Thanks to Masterworks for sponsoring this episode! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: https://masterworks.art/ragusea Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more. See important Masterworks disclosures: https://www.masterworks.io/about/disclaimer Thanks to Trade Coffee for sponsoring this episode! Check out my coffee collection and get $30 off your subscription to the best coffees in the country: https://drinktrade.com/adamshow On this week's episode of the Ask Adam Podcast, Adam explains the process of monetizing your videos on YouTube. #podcast #askadam #foodie #foodpodcast #cookingpodcast #q&a

Thanks Allform for sponsoring this video! Click https://www.allform.com/adamragusea for 20% off the sofa of your choice! We chose a whiskey leather 3-seater with a chaise. #Allform ***RECIPE, FEEDS 8*** For the cookies 1 stick (113g) butter 1 1/4 (250g) cup brown sugar (or white sugar + a glug of molasses) 3/4 cup (75g) dutch cocoa powder 1 egg 1 cup (120g) flour 1 cup (175g) mini chocolate chips baking powder vanilla milk salt For the whipped cream 3 pints (1.5 liters) cream 1/2 cup (80g) malted milk powder (or even more if you like the taste) 1/2 cup (100g) sugar vanilla Melt the butter. Stir in the sugar, a little glug of vanilla, a big glug of milk, a dash of baking powder, a small pinch of salt (or a big pinch if you're using unsalted butter), cocoa powder, egg, flour and chocolate chips. Dump the dough onto a piece of parchment or plastic wrap and shape it into a rough log. Chill until solid enough to roll into a more uniform log. Chill again until firm enough to cut into uniform thick coins of dough. Place the coins onto baking sheets and bake at 350ºF/180ºC until they look done – 10-12 minutes. Let cool completely before assembling the cakes. Combine the cream, milk powder, sugar and a big glug of vanilla. Whip until you have whipped cream. You'll have an easier time assembling the cakes if you chill this a bit first. Assemble the cakes by alternating cookies with heavy layers of whipped cream. Watch the video for ideas about how to shape them, but you could also just do this lasagna-style in a cake pan. Maybe bash a couple of your cookies into a powder to sprinkle over top. Let the cakes chill in the fridge for at least a day — the cookies and cream need time to kinda melt together.

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On this week's episode of the Ask Adam Podcast, Adam answers the following questions: 00:28 What exactly is in pasta water and why is it good? 24:44 Is Beano bad for gut health? 37:48 Why do recipes tell you to bake something crispy and then cover it in wet stuff? #podcast #askadam #foodie #foodpodcast #cookingpodcast #q&a

Thanks to Audible for sponsoring this video! Let Audible help you discover new ways to laugh, be inspired, or be entertained. New members can try it free for 30 days. Visit https://audible.com/adamragusea or text adamragusea to 500-500. ***RECIPE*** beef brisket (I'd start with a half rather than a whole) Isalt pepper garlic powder pickles, buns, sauce, or other accompaniments If the fat cap on the meat is too thick, shave it down a bit, but leave a good layer on there. Season the meat heavily with salt, pepper and garlic powder. Let the brisket sit in the fridge overnight, or smoke right away after seasoning. Start smoking the brisket first thing in the morning. If you're using a charcoal grill, ignite a handful of coals. Put some unlit coals along one side of the grill, and hold them back with some bricks or a drip pan, like I do in the video. Put the lit coals at one end of the unlit coals so that you'll have a narrow line of fuel that slowly burns across. Top the coals with some hardwood chunks to generate smoke. Lay the grill grate on top and deposit the meat on the side opposite the fire. Put on the lid with the top vent directly over the meat, so that the smoke has to pass over the meat before it leaves. Choke off the bottom and top vents to restrict oxygen and keep the ambient temperature in the grill at 225-250ºF, 107-121ºC. If you're using a gas grill, you may need to buy a smoking accessory. But if you have "flavor bars" covering your gas burners, you're good. Lay hardwood chunks on top of the flavor bars in a line over the front burner. Soak half of the chunks in water a little in advance to slow their burning. Ignite that front burner and taking it all the way down to low, or whatever temperature will allow you to maintain 225-250ºF, 107-121ºC inside. Lay the meat on the back side of the grill away from the heat and close the lid. Most gas grills vent out the back, so this should force the smoke to pass over the meat on the way out. The wood chunks should just be smoldering — if they actually catch on fire, they'll make proportionally less smoke and heat up the interior of the grill too much. If they get too hot, you can turn off the gas and then pour a little water on the wood from a distance (there will be steam). Turn the gas back on and you should be good. Whichever grill you're using, smoke the meat until you have a nice brown "bark" all around — three or four hours — using tongs to lift up the grates and replenish the fuel as necessary. At this point, you'll see juice pooling on top of the meat, and its internal temperature will plateau around 160ºF/71ºC. This is "the stall." The meat has taken all the smoke flavor it can, and you need to wrap it to retain moisture and let it braise until soft. Wrap the meat tightly in aluminum foil or peach pink butcher paper (I prefer the foil, but the paper is traditional). Keep cooking at the same ambient temperature, 225-250ºF, 107-121ºC, and there's no need to keep any wood smoking at this point. You could do this last phase inside in the oven, if you want. Braise the meat for another few hours until it's just barely fork tender — the internal temperature will real circa 200ºF/93ºC when done. Rest the meat like any other roast then slice against the grain. I recommend eating it with pickles, maybe some sliced onions, and nothing else.

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Thanks to 80,000 Hours for sponsoring this episode! Start planning a career that is meaningful, fulfilling, and helps solve the world’s most pressing problems: https://80000hours.org/ragusea On this episode of the Ask Adam Podcast, Adam answers the following questions regarding leftover rice syndrome, life goals and the debate on who eats out at restaurants more: East Asians or Westerner? 00:23 How do you safely cool down food and avoid leftover rice syndrome? 17:10 Why do East Asians eat out at restaurants way more than Westerners? 42:20 What are you gonna do with the rest of your life, young man? #podcast #askadam #foodie #foodpodcast #cookingpodcast #q&a

Thanks to Ritual for sponsoring this video! Use my link https://ritual.com/20ADAM and code 20ADAM for 20% off your first month of Ritual. #ritualpartner *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease ***RECIPE*** 1 lb (454g) Chinese long beans (available at Asian markets here in the U.S.) 1 long bread loaf, about as long as the beans (get the softest bread you can) 1 red onion 2 fresh red chilies 8 oz (227g) cheese slices (I used munster but any cheese that melts will work) starch soy sauce molasses (or any other sweetener) granulated sugar ginger (I used dried powder for this) garlic (I also used dried powder for this) vinegar oil salt First make pink pickled onions. Slice the red onion into thin wedges from tip to root. Bring enough vinegar to cover them to a boil along with a pinch of salt and a handful of sugar. Pour the hot vinegar over the onions and let everything cool down. This produces more pickles than you'll need for the sandwich, but you can keep them in the fridge for a couple weeks and use them on everything. Second make the sauce. Disperse about a tablespoon of starch in just enough water to make a smooth slurry. Pour in about a cup (237mL) soy sauce, a big glug of molasses or honey or whatever sweetener you're using, a dash of garlic powder, a dash of ginger powder and a splash of the juice from the pickled onions. Bring to a boil and reduce until it's as thick as you want it, stirring constantly to make sure the sugar doesn't stick to the bottom and burn. Cool the sauce until you can taste it and then adjust, adding more of the sugar or the pickle juice or whatever it needs. It should taste way too salty and strong on its own. Get your grill heating to a moderate temperature. Cut the bread in half, lengthwise. Trim the ends of the beans and cut off any extra length they may have — you want them to fit on the sandwich, but remember they'll shrink a little during cooking. Toss the beans in a thin coating of oil and a little salt (remember the sauce is salty). Slice the chilies thinly. If necessary, cut the cheese slices so that you have smaller pieces that won't hang over the sides of the sandwich too far. Take everything outside to the grill. Lay the beans onto the grill and close the lid. Let them cook a few minutes until they've got some nice browning and they're starting to get pretty soft — if they're al dente, they'll be too stringy and hard to eat in a sandwich. Lay the bread on the grill cut-side down and toast until you have a little color. Flip the bread around. Cover one of the top sides with cheese slices, then lay on half of the beans (I use two sets of tongs to lift them). Top the beans with sauce, pickled onions, chili slices and another layer of cheese slices. Lay on the rest of the beans, then top with sauce, pickled onions, chili slices and the final layer of cheese slices. Top with the other pieces of bread. If you want a super crispy texture, just close the lid and let the sandwich heat through. If you want a softer texture, wrap the sandwich in foil and let it steam through with its own moisture.

Thanks to HelloFresh for sponsoring this video! For 16 free meals with HelloFresh across 7 boxes AND 3 free gifts, use code ADAMRAGUSEA16: https://bit.ly/3H8Rbgh My old video about anthocyanins (which make onions pink): https://youtu.be/p4_PSyhtHh0 My two favorite methods for pink pickled onions, based on the experiments in this video: FAST: Slice a red onion into thin wedges from tip to root. Dump them in boiling water for 10 seconds, drain the hot water, then cover them all the way up with room temperature vinegar plus a little lime juice (and maybe some water if you like them less tart), a pinch of salt, a handful of sugar, and maybe a few spices. Let cool and then keep in the fridge for a week or two. They're pickles as soon as they cool down. SLOW: Slice a red onion into thin wedges from tip to root. Cover them about 2/3rds of the way up with room temperature vinegar plus a little lime juice (and maybe some water if you like them less tart), a pinch of salt, a handful of sugar, and maybe a few spices. Throw them in the fridge and stir once or twice over the next few hours. They'll be pickles in about a day. Keep in the fridge for a week or two.

Thanks to Skillshare for sponsoring this episode! The first 1,000 people to use this link will get a 1 month free trial of Skillshare: https://skl.sh/adamragusea08221 Thanks to Indeed for sponsoring this episode! Start hiring NOW with a $75 sponsored job credit to upgrade your job post at http://indeed.com/RAGUSEA | Offer good for a limited time. Terms and conditions apply. Need to hire? You need Indeed. On this episode of the Ask Adam Podcast, Adam answers the following questions: 00:15 Why do we like food served really hot or really cold, but usually not in between? 25:08 How does imitation vanilla compare to real vanilla? 44:50 How'd you get that accent? Do you think it's helped your career?

Thanks to Fetch Rewards for sponsoring this video! Download the Fetch Rewards app now → https://fetch.thld.co/ragusea_0822 and use the code RAGUSEA to get 5,000 points on your first receipt! My old video about why dried mushrooms are so much stronger than fresh: https://youtu.be/JFH5Zpe0p1Q ***RECIPE*** 1/2 cup (100g) risotto rice per portion (arborio, vialone nano, canaroli, etc) 1 pound (454g) fresh mushrooms per portion (get some big ones, like king trumpet, to use for garnish, and some smaller ones to put in the rice) 1 handful of fragrant, cheap dried mushrooms per portion 1 big shallot for every two portions a couple garlic cloves per portion olive oil vinegar (I used white balsamic but anything is fine) white wine (optional) cognac or any other barrel-aged spirit (optional) butter (optional) parmesan cheese (optional) vegan sour cream (if you're not using dairy) truffle oil (optional) fresh herbs for garnish (I used tarragon, but thyme or sage would be nice) bay leaves (optional, no idea if they do anything) mustard seeds (optional) salt pepper First make the mushrooms stock. Combine the dried mushrooms and a few bay leaves with about 2 cups (473mL) water per portion, a big pinch of salt per portion, bring to a boil then reduce to a simmer. Simmer for 30-60 minutes, strain out the solids and discard them. (If there was a lot of sand on the dry mushrooms, you can either pass the stock through a coffee filter or just let the sand settle on the bottom and pour off everything but the last little bit.) Prepare the fresh mushrooms by cleaning off any dirt and trimming off any woody stems. The large mushrooms that you plan to use for garnish, cut in half lengthwise and, optionally, score the cut sides like I do in the video. Marinate those with a little olive oil, vinegar and salt and pepper. The smaller mushrooms, cut down in size if necessary to make them all about the same size and so they'll cook quickly and blend in well with the rice. Peal and dice the shallot. Crush and peal the garlic but do not chop it. You can either cook the fresh mushrooms in advance, or do it while the rice is cooking, like I do in the video. When the stock is done and you're a half hour out from dinner, fry the shallots for a minute in some olive oil over moderate heat. Stir in a big pinch of mustard seeds per portion and let them fry. When the shallots have softened a little, stir in the dry, unwashed rice and fry it for a minute. Deglaze with enough white wine to just cover the rice and stir until absorbed. (If you're not using white wine, maybe spike the mushroom stock with a little splash of that white balsamic vinegar per portion and use that instead.) Pour in enough of the mushroom stock to cover and let the rice cook, stirring occasionally, until the grains are just a little crunchy, adding stock as needed, 15-20 minutes. If you run out of stock, water is fine. While the rice is cooking, heat a thick layer of olive oil in a pan over moderate heat and put in the big marinated mushrooms, cut-side down. When the cut sides have browned, flip the mushrooms over, put in the garlic cloves, and use a spoon to baste garlicy hot oil over the mushrooms until they've shrunk at least by a third and they look cooked. If you're down with dairy, I'd melt some butter into the pan for the basting stage. Leaving the hot fat in the pan, remove the mushrooms to a plate and take out the garlic cloves before they burn. Put the smaller mushrooms into the pan, season with a little salt and pepper, and cook until brown and shrunk by at least a third. Deglaze with a little cognac (or white wine, or stock, or water), coat the mushrooms in the resulting syrup and turn off the heat. When the rice is almost done, turn off the heat, stir in the smaller mushrooms and as much butter and grated cheese as you want. If you're not using dairy, try cook the risotto so that it looks a little too dry at this stage and enrich with a one or two big scoops of vegan sour cream per portion (it will add moisture, which is why it's good to start with a slightly dry risotto). Tear in the fresh herbs, stir, taste for seasoning and add salt/pepper if necessary. Stir in a little water/stock if the risotto is looking too tight. Scoop the rice onto plate, smooth off the surface and garnish with the bigger mushrooms. Serve with steak knives to cut the bigger shrooms.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea — Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free! 2014 literature review on the antimicrobial properties of liquid smoke: https://www.sciencedirect.com/science/article/pii/S0309174014000394 2021 literature review on the hazard of PAHs from smoked food: https://www.sciencedirect.com/science/article/pii/S0924224421004179 2010 study on listeria contamination in cold-smoked meat: https://pubmed.ncbi.nlm.nih.gov/21219726/ 2008 literature review on the hazards of listeria infection during pregnancy: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2621056 2008 book chapter overviewing smoke in food processing: https://www.google.com/books/edition/Handbook_of_Fermented_Meat_and_Poultry/ie2IxsLTqfgC?hl=en&gbpv=1&pg=PA37&printsec=frontcover

Thanks to Shaker & Spoon for sponsoring this episode! Go to https://shakerandspoon.com/ragusea and use code ragusea to get $20 off your first box! Thanks to 80,000 Hours for sponsoring this episode! Start planning a career that is meaningful, fulfilling, and helps solve the world’s most pressing problems: https://80000hours.org/ragusea On this episode of of the Ask Adam Podcast, Adam addressing these pressing questions: Why does food from Northern Europe (AKA "White People Food") have such a bland taste? Are mussels that don't open during cooking actually dangerous? Adam will answer these questions along with providing creative career advice. 00:28 Why is food of Northern European origin so bland? 33:31 Advice on starting a career in creative work? 51:34 Are mussels that don't open during cooking actually dangerous? 2004 Australian government report indicating mussels that don't open during cooking are just as safe as any others: https://www.frdc.com.au/sites/default/files/products/2002-418-DLD.pdf

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, SERVES FOUR*** 1-1.5 lbs (approx. 500g) beef for stir fry, ideally skirt steak 1-1.5 lbs (approx. 500g) small peppers 2 limes 1 orange 1 bunch green onions molasses (or any other form of sugar) soy sauce gochujang (or tomato paste or ketchup if you don't want the heat) mustard ginger (I used dried but you could use a small thumb of fresh) starch cilantro (or any fresh herb you like) oil salt pepper white rice (make as much as you want however you want) Ideally the night before, marinate the beef. Combine the juice of one of the limes, an equal quantity of soy sauce, the juice of the orange, a big glug of molasses, a spoonful of gochujang, a spoonful of mustard, a dash of dried ginger (or a spoonful of fresh chopped), enough water to give you one total cup of liquid, then stir in 1-2 teaspoons of starch, depending on how thick you want the sauce. Slice the green onions into thin rounds. Stir the whiter half of the onions into the sauce. Reserve the greener half — stir those and the juice of the remaining lime into your cooked rice shortly before you eat. Slice the beef against the grain into strips about half a centimeter thick. Assuming you have time to marinate the beef before you cook, dump the meat into the marinade and refrigerate. (You could instead just used the marinade as a sauce.) When you're ready to actually cook, rub down a wide cast-iron pan with a thin layer of oil, put it onto an outdoor grill and get the grill going as hot as possible. Close the lid to retain heat. Cut all the peppers in half and take out the seeds. Toss with oil, salt and pepper. Fish the beef out of the marinade, squeeze out as much liquid as possible (retaining it In the bowl) and dry the beef on paper towels. Toss the beef with a little oil. Take the beef, peppers and a handful of cilantro outside along with the reserved bowl of marinade. The pan is hot enough when the oil has completely burned off and the pan is no longer smoking. Drop in the beef and push it into an even, thin layer on the pan. Drop the peppers on to the grill grates, and close the lid to retain heat. A minute or two later, the peppers should be brown on the first side and you can flip them with tongs. The beef pieces should be brown on the bottom but still not cooked through. Pour in the marinade and stir to deglaze the pan. Close the lid again. A minute or two later, the sauce should be thick and the peppers almost cooked. Stir in the cilantro, drop the peppers into the pan, and use thick oven mitts to carry the pan inside. Serve over the rice you tossed with the onion greens and lime juice.

Thanks to Trade Coffee for sponsoring this video! Get $30 off your first order plus free shipping: https://www.drinktrade.com/RAGUSEA 2000 experimental study on what causes the cucumber burps: https://cucurbitbreeding.wordpress.ncsu.edu/files/2016/04/what-are-burpless-cucumbers.pdf 2021 North Carolina State masters thesis by Xinyue Fan showing that cucurbitacins are reduced by pickling: https://repository.lib.ncsu.edu/bitstream/handle/1840.20/38782/etd.pdf 2021 paper showing that cucumber extract enhanced the cooling sensation of peppermint oil: https://penerbit.uthm.edu.my/periodicals/index.php/mari/article/view/1804/661 2019 paper describing the functions of various trichomes (spikes) on cucumbers: https://www.researchgate.net/publication/327727266_Classification_of_fruit_trichomes_in_cucumber_and_effects_of_plant_hormones_on_type_II_fruit_trichome_development Harry Sherwood on Instagram: https://www.instagram.com/harrisonsherwood/ The Centre for the Study of the Senses at University of London, where Harry is a PhD candidate: https://philosophy.sas.ac.uk/censes

Thanks to Policygenius for sponsoring this episode! To start comparing quotes and simplify insurance-buying, check out Policygenius: https://www.policygenius.com/raguseapodcast Thanks to Indeed for sponsoring this episode! Start hiring NOW with a $75 sponsored job credit to upgrade your job post at http://indeed.com/RAGUSEA | Offer good for a limited time. Terms and conditions apply. Need to hire? You need Indeed. On this episode of the Ask Adam Podcast, Adam addresses the following pressing questions: 00:35 How dare you change Italian food? 33:35 Is there any cure for the bean farts? 43:55 WTF is cross-contamination?

Thanks to Aura for sponsoring this video! Try 14 days free and protect yourself from identity theft: https://aura.com/adam ***TRADITIONAL RECIPE, SERVES FOUR*** 2 egg whites 1 lb (454g) fresh strawberries 1 pint (473mL) cream 1/2 cup (50g) granulated sugar, plus a little more for the cream and berries starch vanilla cream of tartar (can replace with few drops of lemon juice) salt The night before, beat the egg whites with a pinch of cream of tartar to stiff peaks, then gradually beat in the sugar until you have a stiff, fluffy meringue. Mix in a tiny pinch of salt and a splash of vanilla. Line a baking sheet with parchment and deposit the meringue in dollops. Bake at 225ºF/110ºC for about an hour, until the meringues don't look wet on the surface anymore (they should still look shiny). Turn the heat off and let the meringues sit in the oven overnight to dry. Also ideally the night before, quarter the strawberries and put 2/3 of them in a small pot, along with a big spoon or two of sugar and a small spoon of starch. Heat until the strawberries soften and release enough liquid to dissolve the sugar and gelatinize the starch. If the pan seems too dry and is threatening to burn, splash in some water (or booze). When the berries are just soft enough to crush, mash them with a potato masher or puree them smooth. Allow to cool fully, and reserve the uncooked berries. The next day, stir in the raw berries with the chilled cooked berries. Crush the meringues into chunks. Whip the cream, then mix in a splash of vanilla and a little sugar to taste. Assemble the mess right before you eat, or the meringue will dissolve. I like about two parts whipped cream to one part strawberries and one part meringue by volume, but you do you. You can either stir all the components together or layer them into a glass, like a parfait. I like to use meringue for the top layer so those pieces stay dry and crunchy. ***CHOCOLATE & BANNA RECIPE, SERVES 4-6*** 2 eggs 2-3 bananas 1 pint (473mL) cream 1/2 cup (50g) granulated sugar, plus a little more for the cream 1 cup (237mL) milk butter cocoa powder starch flour vanilla cream of tartar (can replace with few drops of lemon juice) salt The night before, separate the eggs and beat the egg whites with a pinch of cream of tartar to stiff peaks, then gradually beat in the sugar until you have a stiff, fluffy meringue. Mix in a tiny pinch of salt, a splash of vanilla, and spoon or two of cocoa powder. Line a baking sheet with parchment and deposit the meringue in dollops. Bake at 225ºF/110ºC for about an hour, until the meringues don't look wet on the surface anymore (they should still look shiny). Turn the heat off and let the meringues sit in the oven overnight to dry. Also ideally the night before, put the egg yolks in a small pot with about a tablespoon of starch, a teaspoon of flour, a tiny pinch of salt, a splash of vanilla and just enough of the milk to help you whisk this unto a smooth paste. Whisk in the rest of the milk and bring to a boil, whisking constantly until it is thick and bubbling. Whisk in a couple tablespoons of butter then chill completely. That's pastry cream. The next day, whip the cream, then mix in a splash of vanilla and a little sugar to taste. Mix the whipped cream with a roughly equal quantity of the pastry cream by volume. Crumble the meringues into chunks and slice the bananas. Assemble the mess right before you eat, or the meringue will dissolve. For this version I like about three parts creme diplomat (the cream mixture) to one part banana slices and one part meringue by volume, but you do you. You can either stir all the components together or layer them into a glass, like a parfait. I like to use meringue for the top layer so those pieces stay dry and crunchy.

Thanks to Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! #helixsleep ***ANGEL FOOD CAKE RECIPE*** 5 egg whites 1/2 teaspoon cream of tartar (or a squeeze of lemon juice) 3/4 cup (175g) granulated sugar 1/2 cup (60g) flour (cake flour, ideally) salt vanilla (or some other extract) Bake this in a narrow pan — one big loaf pan, or two smaller ones would be good. Line the pan entirely with parchment paper before you start on the batter. Get the oven heating to 350ºF/180ºC. Put the cream of tartar in the egg whites and beat to stiff peaks. Gradually beat in the sugar until the foam is stiff again. Beat in a pinch of salt and a splash of vanilla. Beat in the flour until the mixture is just homogenous — no longer. Scrape into the pan and bake until a skewer to the center comes out clean — about an hour, but it'll depend on the dimensions of your pan. Let cool thoroughly before taking it out of the pan and peeling off the parchment paper. A serrated knife is good for slicing. I like eating it plain, but you could top it with whipped cream, berries, and/or the crème diplomate recipe below. ***CREME DIPLOMAT RECIPE*** 4 egg yolks 3/4 cup (150g) granulated sugar 1 tablespoon flour 1/4 cup (30g) cornstarch 3 cups (700mL) milk 2 oz (60g) butter 1 pint (500mL) cream salt vanilla [FYI, some people use gelatin to further thicken this — I think it's great without it] This will make a pretty big bowl of stuff, but it's tasty AF. Whisk the egg yolks, sugar, flour, cornstarch, a pinch of salt and a splash of vanilla with just enough of the milk to make a very thick paste — it's easier to whisk lumps out of thick pastes. When you have it pretty smooth, whisk in the rest of the milk. Bring the mixture to a boil, whisking constantly — it'll seem like nothing is happening, and then all of a sudden it'll thicken. When it's thickened and bubbling, take it off the heat and whisk in the butter. You now have pastry cream. Let it cool completely. While you're waiting, whip the cream. When the pastry cream is cold, whip it into the cream until just homogenous, no longer. You could just eat this like pudding, or dip berries in it, or use it as a spread for the angel food cake, or pour it inside the chocolate soufflé recipe below. ***CHOCOLATE SOUFFLE RECIPE*** 3 eggs 2 oz (60g) butter (plus a little more for buttering the ramekins) 4 oz (113g) chocolate bar, as dark as you want it 3 tablespoons (40g) granulated sugar cream of tartar salt vanilla This will only make two soufflés, but multiply as needed. Start by buttering the inside of two ramekins, and maybe dust the sides with sugar if you're into that. Get the oven heating to 400ºF/200ºC. Separate the eggs, reserving the yolks. Put a pinch of cream of tartar in with the whites and beat to stiff peaks. Beat in the sugar until you have a stiff meringue. Heat the chocolate and butter until they just melt smooth. Remove from the heat and whisk in the egg yolks, a pinch of salt and a splash of vanilla. Whisk that into the meringue until just homogenous, no more. Put the batter into the ramekins, smooth off the tops and do the thumb trick you see in the video at 7:13, I don't know how to describe it here. Bake until they're puffing up a lot but they're still a little jiggly if you tap the ramekins, maybe 15 minutes. Eat soon after you take them out of the oven — soufflés start falling immediately as they cool. Maybe pierce a hole in the center with your spoon and pour in some of the cremé diplomat recipe above.

Thanks to Shaker & Spoon for sponsoring this episode! Go to https://shakerandspoon.com/ragusea and use code ragusea to get $20 off your first box! 00:33 Why do Americans refrigerate their eggs? 29:52 Why are all recipes "easy"? Why don't they explain "why"? 44:37 How big is too big with salt? 56:20 A dental correction on diet soda

Thanks to Ritual for sponsoring this video! Click here https://ritual.com/adam20 and use code ADAM20 to get 20% off your first month with Ritual. #ritualpartner *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. ***RECIPE, SERVES 4-6*** 2 cups (450g) risotto rice 12 oz (350g) shelled fresh peas, pods reserved if possible (you can use frozen, but put them in unthawed when the rice is almost done) 1 white onion about 5 oz (140g) spinach (only if your peas didn't come with pods) white wine (highly optional) butter (replace with vegan sour cream if you don't do dairy) parmesan cheese (ditto) salt pepper (some people prefer white pepper for this, for color) 1 bunch parsley leaves a few mint leaves olive oil Dice the onion finely. If you have the pods from your peas, combine them with about half of the onion in a pot with about 2 quarts (2 liters) of water and two big pinches of salt and boil for 20-30 minutes. If you don't have the pods, just boil half of the onion in the same amount of water and salt until it's softened a bit, throw in the spinach and boil for another couple minutes until wilted. Regardless of which broth you made, take it off the heat, puree it with some kind of blender, strain and discard the solids. Heat a film of oil or butter in a big pan and throw in the other half of diced onion. Cook gently for a few minutes to soften the onion without browning it. If you're using arborio rice (or another relatively long-cooking risotto rice), stir it in now, then stir in just enough white wine to cover (or your vegetable broth if you're skipping the wine), cook for a few minutes, then stir in the fresh peas. If you're using the traditional vialone nano rice, it cooks a little faster, so you'd want to put the fresh peas in first with the wine/broth, cook them for a few minutes, then stir in the rice. Simmer, stirring frequently, and keeping it topped off with just enough broth to cover. If you run out of broth, you can just switch to water. The rice should take 15-20 minutes, depending on the type. While you wait, chop the parsley and mint leaves finely and grind them up with a little salt — you can use a food processor, mortar and pestle, or just the side of your knife. Mix with enough olive oil to make a thick sauce. When the rice tastes almost done but still a hair crunchy, turn off the heat. Melt in as much butter and cheese (or vegan sour cream) as you want to make it creamy. If necessary, add in more broth/water/wine to get a texture between a thick risotto and a soup. Taste for seasoning, add salt if necessary along with pepper (and sometimes people do nutmeg?). Scoop into bowls, drizzle on some of the herb oil and swirl it in right before you eat.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. The State Botanical Gardens at University of Tennessee, Knoxville: https://utgardens.tennessee.edu/locations/knoxville/ 2018 care report of a person who used raw kidney beans as an emetic: https://link.springer.com/article/10.1007/s40519-017-0433-6 1980 British Medical Journal paper on lectin poisoning from raw beans: https://pubmed.ncbi.nlm.nih.gov/7407532/

Thanks to Surfshark for sponsoring this episode! Get Surfshark VPN at https://Surfshark.deals/adamragusea — Enter promo code ADAMRAGUSEA for 83% off + 3 extra months for free! Thanks to Tippsy Sake for sponsoring this episode! Use code ADAM 10％ off all products, and code ADAM30 for $30 off your first Sake Box: https://www.tippsysake.com/discount/ADAM 00:20 Is diet soda bad for you? 26:55 Why do Westerners use forks? 39:38 What's up with your "explaining" voice?

Thank you #Noom for sponsoring today’s video! Go to https://noom.com/ragusea and take your free 30-second quiz. My preview video about how a little fat will mess up egg foams: https://youtu.be/9_zECyLC0Wk ***RECIPE, SERVES FOUR*** 4oz (113g) solid eating chocolate 2 eggs 2/3 cup (160mL) cream (plus more to whip for garnish if you want) 1/3 cup (67g) sugar (plus a little more, potentially) a watery liquid (water, milk, coffee, booze, etc — amaretto is especially nice) corn syrup vanilla cream of tartar Get the chocolate melting in a small pot over gentle heat. Crack the eggs into a heat-safe mixing bowl, fish out the yolks and whisk them into the melted chocolate. Loosen up this chocolate mixture with enough of your watery liquid to make it whisk-able, about 1/4 cup (60mL) but it'll depend on the kind of chocolate you're using. If you're using very dark chocolate and an unsweetened liquid, you might want to stir in an extra teaspoon or two of sugar. Whisk and cook the chocolate mixture until you see the egg yolks just starting to coagulate and thicken. If you're not sure, stop whisking for a sec and see of the mixture bubbles gently — if it does, you've gotten it hot enough. Transfer to a bowl to cool and get the pot soaking n the sink — you'll need it again. In a different bowl, whip the cream until stiff, then stir in a splash of vanilla. Wash the whisk or the beaters or whatever you used, along with the pot. Return to the pot to the stove with about 1/3 cup (60mL) water in it. Stir in the sugar and a glug of corn syrup to inhibit crystallization. Bring to a boil over high heat and cook until the syrup reaches 240ºF, 116ºC. While you wait, put a pinch of cream of tartar in the eggs and beat to stiff peaks. When the syrup is at the target temperature, carefully drizzle it into the egg whites as you continue you beating them. The eggs will cook and start to go glossy. Keep beating for a few minutes until the meringue cools down and is only lukewarm to the touch. Beat the cooled chocolate mixture into the meringue until smooth. Beat in the whipped cream for just a minute, until it's time to scrape down the bowl. Scrape down the bowl with a spatula and use gentle folding to get the mixture homogenous. Pour the mousse into serving glasses and chill before serving. If you want, you could turn around and do it all again with a different chocolate (white instead of dark, for example) and pour that contrasting flavor on top of the one you first made, for a layered effect. Once chilled, garnish with whipped cream or shaved chocolate or both or neither.

Thanks Allform for sponsoring this video! Click https://www.allform.com/adamragusea for 20% off the sofa of your choice! We chose a whiskey leather 3-seater with a chaise. #Allform Dr. Guang Wang's 2009 dissertation at Iowa State exploring how different yolk lipids disrupt egg white foams: https://dr.lib.iastate.edu/entities/publication/e7251a19-8ae3-4a6a-95dc-da9fc0d71493 2011 study where they used lipase to eliminate yolk contamination: https://pubmed.ncbi.nlm.nih.gov/22417349/

Thanks to Indeed for sponsoring this episode! Start hiring NOW with a $75 sponsored job credit to upgrade your job post at http://indeed.com/RAGUSEA. Offer good for a limited time. Terms and conditions apply. Need to hire? You need Indeed. 00:20 Is breakfast really the most important meal of the day? 12:04 When will fake meat be fully accepted? 22:32 Is it healthier when Italians eat salad after the main course, rather than before? 36:35 Did you move from Georgia to Tennessee for tax purposes?

Thanks to Magic Spoon for sponsoring this video! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal: https://magicspoon.thld.co/ragusea_0622 My old, non-traditional bolognese recipe, if you want that instead: https://youtu.be/V5WR-K0zJYs ***RECIPE, SERVES FOUR, IS EASILY MULTIPLIED*** For the sauce 1-1.5 lb (454-681g) ground meat (typically a combination of beef and pork) 2-3 oz (57-85g) pancetta or other fatty cured meat (this is skippable) 2 celery stalks (I also save the leaves for garnish) 2-3 carrots 1/2 an onion white wine (can use water instead plus a splash of white balsamic vinegar) chicken stock (I used a whole 1 quart, 946 mL carton but you could replace some or all with plain water) milk tomato paste butter or olive oil salt pepper For the pasta 6 eggs all-purpose flour (about 3 cups, 360g plus more for dusting) olive oil salt Dice the pancetta finely and throw it into a cold pan big enough to hold all your sauce. Turn the heat on medium and let it render out its fat while you dice your carrots. (If you're skipping the pancetta, just heat a film of olive oil or butter in the pan.) Stir the carrots into the pan. Dice the celery and stir it in, followed by the onion. At this point you may need some more fat to cook the vegetables, so put in a knob of butter or a glug of olive oil. Cook over moderate heat until the vegetables are soft but not brown. Dump them back out onto the cutting board. Put the ground meat into the pan and turn the heat up higher. Stir the meat and break it up with a wooden spoon until you've evaporated off most of its water and you've gotten some good browning. Stir in a big squeeze of tomato paste and then deglaze with enough white wine to just submerge everything. Stir in a pinch of salt and a few grinds of pepper, reduce the heat and simmer for at least two hours (4-5 hours is better). Stir occasionally and replenish the liquid with enough stock to keep everything just barely submerged. At some point while you're simmering, make the fresh pasta dough. Beat the eggs smooth with a glug of olive oil and pinch of salt. Stir in as much flour as the eggs will take. Knead the dough with additional flour until it's reasonably smooth and only a little sticky. Cover and let rest for at least 20 minutes. When you're about a half hour away from dinner, let the sauce evaporate out most of its water and then pour in just enough milk to get everything submerged again. Simmer gently, stirring occasionally until the sauce is thick. Now would be a good time to put a pot of salted water on the boil for pasta and to roll the dough out. Put your dough ball on a clean counter, scatter heavily with flour and roll with a rolling pin, turning and flipping frequently to make sure every surface is well-floured and doesn't stick. Keep rolling until you've got the sheet as thin as you can reasonably get it. Again make sure it's well-floured and then fold it over on itself a few times and transfer to a cutting board. Cut it into wide strips for tagliatelle. Scatter the strips with more flour and toss them to get them unfolded and separated. When the sauce is thick, taste it for seasoning and add salt, pepper, etc. (I might give it a splash of vinegar and maybe even a pinch of sugar — call the Pasta Police.) Drop the pasta in the boiling water and cook for a few minutes until it swells up noticeably and floats strongly to the surface. Drain, leaving a little pasta water behind to mix with the sauce. Stir in as much sauce as you want to coat all the pasta and serve — grated cheese is not traditional but live your own life.

Thanks to Native for sponsoring this video! Save 33% on your first Native Plastic-Free Deodorant Pack — normally $39, you’ll get it for $26! Use my code RAGUSEA3 here: https://bit.ly/nativeragusea3 #AD 2021 paper on the role of temperature in the ouzo effect caused by anethole: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8280678/

Thanks to Tippsy Sake for sponsoring this episode! Use code ADAM 10％ off all products, and code ADAM30 for $30 off your first Sake Box: https://www.tippsysake.com/discount/ADAM This episode summarizes a scholarly exchange in the journal Advances in Nutrition regarding polyunsaturated fats (such as those obtained from "industrial seed oils) and their impact on human health. We begin with this 2021 paper by Dr. Glen Lawrence: "The Saturated Fat-Unsaturated Oil Dilemma: Relations of Dietary Fatty Acids and Serum Cholesterol, Atherosclerosis, Inflammation, Cancer, and All-Cause Mortality": https://pubmed.ncbi.nlm.nih.gov/33693484/ Next is this letter-the-editor rebutting Lawrence's paper by Dr. Martha Belury, Dr. Emilio Ros and Dr. Penny Kris-Etherton, "Weighing Evidence of the Role of Saturated and Unsaturated Fats and Human Health": https://academic.oup.com/advances/article-abstract/13/2/686/6556254 And this rebuttal letter by Dr. Jeff Moore: "The Dietary Guidelines Are Correct: Saturated Fat Should Be Limited and Replaced with the Proposed Alternatives to Reduce Morbidity and Mortality": https://academic.oup.com/advances/article-abstract/13/2/688/6556255 Finally, Dr. Lawrence's rebuttal to the rebuttals: "Reply to MA Belury et al. and J Moore": https://academic.oup.com/advances/article-abstract/13/2/690/6556307 Here's an earlier (2018) scholarly article on this subject that I found to be very helpful general background: "Dietary fat and cardiometabolic health: evidence, controversies, and consensus for guidance": https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6053258/ 00:00 Introduction 04:07 Definitions of key terms and other background 17:58 Why the panic is spreading 29:39 Deep dive on the science

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, SERVES FOUR*** 1 lb (454g) frozen lima beans (or fresh, but NOT dried — maybe canned?) 1 bunch green onions 1-2 fresh red chilies 1 thumb of ginger 2-3 garlic cloves 1 bunch cilantro (Thai basil would be nice instead) 1 lime's juice (of half a lime if you want less acid) 2 teaspoons cornstarch 1/4 cup (60mL) gochujang (replace some or all with ketchup if you don't want it too spicy) 1/4 cup (60mL) 1-2 teaspoons sugar water oil rice to accompany (make it how you want) Get your rice going and get the frozen or fresh beans coming to a boil in a pot of water. Reduce the beans to a simmer and cook until just tender — mine took 10 minutes. Drain the beans thoroughly. If you're using a cast iron pan on an outdoor grill like I do in the view, rub it with a thin layer of oil and get it heating inside the grill at maximum heat with the lid closed. If you're cooking inside, don't worry about it yet. Slice the green onions thinly and set the green slices apart from the white and semi-white slices. Slice the chilies thinly, removing the ribs and seeds if you want to reduce the heat. Peel and chop the ginger and garlic. Roughly chop a big handful of cilantro or whatever herb you're using. Cut the lime in half. To make the sauce, disperse the cornstarch in a splash of soy sauce or water until smooth. Put in the gochujang, soy sauce, lime juice, sugar, cilantro, garlic, onion greens and enough water to get you 1.25 cups (300mL) total sauce once stirred. Toss the drained beans, onion whites, ginger and chilies in enough oil to lightly coat everything. If you're cooking this inside, get your widest pan heating over high heat and hope your ventilation system will get out the smoke you're about to make. If you're cooking it outside, take everything outside. Drop the bean mixture into the pan, spread it out to an even layer but don't stir it until you've gotten a good char on the bottom of the beans. Stir for another minute or two to cook the vegetables. Stir in the sauce and reduce it until it's almost as thick as you want it (I'll thicken more before you eat). Serve over rice.

Thanks to Dropbox for sponsoring a portion of this video! Get Dropbox Backup to protect your videos, photos and crucial documents: https://www.dropbox.com/adamragusea Thanks to Cardinal Spirits in Bloomington, Indiana, for the look at their copper stills: https://www.cardinalspirits.com/ 2022 scholarly description of copper toxicity: https://www.ncbi.nlm.nih.gov/books/NBK557456/ 2022 study showing that Moscow mules leach potentially hazards amounts of copper our of copper mugs: https://www.neha.org/publications/journal-environmental-health/januaryfebruary-2022-jeh 2009 study showing copper interacts with proteins in human saliva: https://pubs.acs.org/doi/10.1021/jf804047h 2006 literature review on egg protein and gelling, addresses the complex role of disulfide bonds (which can be interrupted by copper): https://www.scielo.br/j/sa/a/7W4n5V7gP9CPGWBGXMWQPBq/?format=pdf&lang=en 1984 letter in the journal Nature about whippings eggs in copper bowls, co-authored by Harold McGee: https://www.nature.com/articles/308667a0 Thermal conductivity stats I referenced, compiled on Wikipedia: https://en.wikipedia.org/wiki/List_of_thermal_conductivities

Thank you to Future for sponsoring this episode! Work with a fitness coach who will keep you accountable. Try your first month for $19: https://tryfuture.co/AdamRagusea On this episode of the Ask Adam Podcast, Adam answer some pressing questions about dietary cholesterol, recommendations for eating non-gross fiber, how to reheat gold french fries and more. 00:10 Is dietary cholesterol actually bad for you? 14:17 How can I eat more fiber that isn't gross? 26:10 Why are cold french fries so gross, and is there a good way to reheat them? 36:08 What's up with your orange measuring cups? 40:18 Can we preserve ethnic identity through food as we get more ethnically mixed?

Thanks to Brightland for sponsoring this video! Click this link https://brightland.co/ADAMRAGUSEA2 to find out more about Brightland’s high-quality products and get 10% off! Thanks to Chef Josh Coates at Seoul Brothers in Marble City Market, Knoxville: https://www.instagram.com/seoulbrothersknox/?hl=en ***RECIPE, SERVES 4-6*** NOTE: This is my simplified, home-cooked version of the dish from Seoul Brothers. Their version is more elaborate and uses fewer prepared ingredients. 2 cups (400g) short grain rice 4 eggs 1 lb (454g) beef for slicing (I used top round) 1 lb (454g) mushrooms (triple this if you're skipping the beef) 1/2 lb (227g) mung bean sprouts 1/2 lb (227g) or so kimchi 1 large cucumber 1 bottle bulgogi-style Korean BBQ sauce/marinade 1 jalapeño pepper (or other mild green chili) 1 bunch cilantro 3-4 limes gochujang (Korean fermented chili paste) ketchup soy sauce vinegar oil sugar salt chili powder sesame seeds Do the following a day or two before you want to eat, or at least a few hours before: Slice the beef very thinly against the grain. Transfer to a bowl, toss with Korean BBQ sauce and refrigerate. Cut the mushrooms into pieces twice the size you want them in the end. Put them in a pan with enough Korean BBQ sauce to coat and heat until they've shrunk in half, stirring frequently. Refrigerate. Boil the mung bean sprouts in water for a few minutes until they just seem to soften a bit. Drain and shock them in cold water to stop the cooking. Dry them throughly. Coat them lightly in some excess juice from your kimchi and Korean BBQ sauce. Refrigerate. Peel and cut the cucumber into semicircles. Toss them in some juice from your kimchi, a big splash of vinegar and a big pinch or two of sugar. Refrigerate. Mix equal quantities gochujang, ketchup and soy sauce to make a finishing sauce for the dish, as much as you want. Refrigerate. Do the following when you want to eat: Wash the rice, let it soak for a half hour, drain thoroughly, then combine with an equal volume of water. Cover and bring to a boil over high heat, reduce the heat until the pot isn't boiling over anymore and cook until all the water is absorbed, about 20 minutes. Turn the heat off and let rest at least 10 minutes before fluffing. Reheat the mushrooms and bean sprouts. Make the dressing for the rice by removing the seeds and ribs from the jalapeño and pureeing it with the cilantro, a big pinch of salt and enough lime juice to get you a thick, saucy texture. You can also just chop it super-fine with a knife. Right before you cook the beef and the egg, toss the dressing through the rice and divide the rice up into bowls. Distribute the mushrooms, bean sprouts, cold pickled cucumbers and some kimchi across each bowl. Blot the marinated beef dry with paper towels. Heat a pan for the beef and another pan for the eggs over pretty high heat and drop a film of oil in each. Drop in the beef and get it browning, stirring occasionally. Be careful the sugary sauce doesn't burn. Crack in the eggs to the other pan, keeping them as separate as possible — the heat should be high enough that the white flutters. When the beef is well browned, distribute it across the bowls. When the eggs are crispy on the bottom but the yolks are still runny, put one on each of the bowls. Drizzle some of the gojuchang-based sauce over the bowls. Garnish the bowls with a light sprinkle of salt, sugar, chili powder and sesame seeds.

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping: https://bit.ly/3H8Rbgh Harry Sherwood on Instagram: https://www.instagram.com/harrisonsherwood/ The Centre for the Study of the Senses at University of London, where Harry is a PhD candidate: https://philosophy.sas.ac.uk/censes

Thanks to Surfshark for sponsoring this episode! Get Surfshark VPN at https://Surfshark.deals/adamragusea — Enter promo code ADAMRAGUSEA for 83% off + 3 extra months & Antivirus for free! On this episode of the podcast, Adam covers a whole range of topics. From the United Kingdom possibly resorting to imperial measurements to the best cooking gear to own if you're living in your car, Adam has you covered. This episode also delves into the debates between black pepper vs pre-ground and whole grains vs refined grains. 00:00 Is the UK really going back to imperial measurements? 18:26 Best cooking gear if you're living in a car 26:55 Is fresh-ground black pepper really better than pre-ground? 37:31 If whole grains are better, why do we refine them into white flour, white rice, etc?

Thanks to ShipStation for sponsoring this video! Get a 60-day free trial: https://www.shipstation.com/ragusea ***RECIPE*** potatoes (1/2 lb, 227g per person, I like Yukon Golds) fat/oil (I like clarified butter) salt Peel the potatoes if you want to (I don't), grate them, rinse them in a little cool water, squeeze the water our of them, toss a little salt through them. Heat some fat in a pan over moderate heat, drop in the potatoes and spread them in an even layer. Cook until the bottom layer is golden brown, about five minutes. Transfer the pan to the oven at 350ºC/180ºC (convection, ideally) and bake until it feels solid enough to flip, 10-20 minutes depending on how thick it is. Turn the cake out to a plate or a board, put a little more fat in the pan, and slide the cake back in to brown the other side, about 5 minutes. Slide it out to a cooling rack, and if you want you can put the rack into the oven again for a few minutes to crisp the exterior and soften in the interior. Let it cool a bit before slicing.

Thanks to Fetch Rewards for sponsoring today's video! Download the Fetch Rewards app now → https://fetch.thld.co/ragusea_0522 and use the code RAGUSEA to get 3000 points on your first receipt! Thanks to Dr. Megan Biango-Daniels! https://www.linkedin.com/in/mnd24 2019 literature review on the migration of mycotoxins within moldy food: https://www.sciencedirect.com/science/article/pii/S2214799319300608 2020 literature review on workplace mycotoxin exposure, particularly mill workers: https://www.tandfonline.com/doi/10.1080/15569543.2020.1795685 WHO fact sheet on mycotoxins: https://www.who.int/news-room/fact-sheets/detail/mycotoxins 2015 WHO book on mycotoxin exposure in the food supplies of poor countries: https://pubmed.ncbi.nlm.nih.gov/27030861/

"Mountain yam, caramelized white chocolate, popcorn, coconut." That's an actual restaurant dessert documented by Dr. Alison Pearlman in her book, "May We Suggest: Restaurant Menus and the Art of Persuasion." Check her out on the podcast, and check out her book: https://www.agatepublishing.com/9781572842601/may-we-suggest/ Also on this episode of the pod, some more oddities from the book of 19th- and early-20th century menus I've been obsessing over, such as "diced buttered toast in cream." 00:00 Introduction 02:20 Dr. Pearlman on the how menus persuade 29:38 More oddities from historic menus 44:17 Failure of the week: the jammy egg

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. My previous recipe for thicc burgers: https://youtu.be/PXjhzjs2MKE ***RECIPE*** ground beef that's at least 20% fat (1/4 lb, 113g per patty, I do two patties per person) cheese slices (American cheese is probably best for thin burgers) salt pepper garlic powder clarified butter buns toppings (I do lettuce, raw sweet onions, pickles, ketchup, mustard) If you don't have clarified butter, you can make it by boiling butter over low heat until it's boiled out most of its water and the milk solids are just starting to turn golden, 10-15 minutes. Strain through a paper towel. If you're using freshly ground beef that has a loose internal texture (kinda like worms), it helps to knead the meat for a few minutes until it develops a tighter, pasty texture. This will help a very thin burger hold together as you cook it. I like to cut a parchment paper square for every thin burger I'm going to cook. I divide the meat into individual balls, dip them in clarified butter, then press them into the paper, making them a little thicker along the rim than they are at the center, and making them considerably wider than I want them in the end. I like to season the tops with pepper and garlic powder, but no salt yet. With the paper, you can stack them up and put them in the refrigerator until you're ready to cook — they'll be easier to handle cold. If you're cooking these outside, a charcoal grill is usually the best way to get the extremely high heat necessary for thin burgers. Make your fire about as hot as you can. If you're doing these inside, a wide cast iron pan over high heat is a good option, but be aware this is going to make a lot of smoke. When your cooking surface is extremely hot, peel the burger halfway off the paper before carefully plopping it onto the heat. When the burgers are on, that's a convenient time to sprinkle on some salt — with a thin burger, I don't think it really matters if you season both sides lightly or season one side heavily. When juice is starting to pool on top of the burgers, they're probably ready to flip. Scrape the burger from the bottom before flipping. If you want cheese, put it on immediately after flipping — American cheese is more likely to actually melt in time. When the bottom is brown, a very thin burger is almost certainly done on the inside, or will be done after it rests for a few minutes. Toast the cut sides of the bun in the heat, but keep in mind they'll probably only need 10-15 seconds at these temperatures. Assemble and top your burgers as you desire.

Thanks to Trade Coffee for sponsoring this video! Click https://www.drinktrade.com/RAGUSEA to get $30 off your first three bags plus free shipping This video features the book "Menu Design in America" by John Mariani and Steven Heller, 2011: https://bookshop.org/books/menu-design-in-america/9783836520294 "Hamm & Bublé" SNL sketch I referenced: https://youtu.be/BDKgo3jFwFE

Thanks to Honey for sponsoring this episode! Get Honey FREE now and start saving when you shop online: https://www.joinhoney.com/raguseashow On this episode of the podcast, Adam asks some very important questions: Why can't I season my carbon steel pan? Why are you into bodybuilding? Why did you stop posting to TikTok? How is sound visualized? And of course, Failure of the Week. This one involves Papa John's. 00:04 Why can't I season my carbon steel pan? 13:33 Why are you into bodybuilding? 26:55 Failure of the week: Trusting Papa John's 29:34 Why did you stop posting to TikTok? 41:26 How is sound visualized?

Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to https://bit.ly/3M4ol3u and use promo code adamragusea to get 20% off your first order. ***RECIPE*** eggs (one per person, I do 2-3 in a 10 in / 25 cm pan) milk (1/3 cup, 80mL per egg) flour (1/3 cup, 40g per egg, and I like to replace up to half my flour with starch) salt (a pinch per egg) sugar (1 teaspoon per egg, sweet or savory) vanilla (only for sweet) spreadable cheese, like ricotta/brie/mascarpone (OPTIONAL 1 tablespoon per egg, improves the taste but makes it not puff as much) butter toppings (lemon juice and powdered sugar is nice for sweet, eggs/salami/onion is nice for savory) If possible, warm the eggs and the milk before mixing. Combine the eggs, salt, sugar and vanilla (if using) in a mixing bowl and whisk until frothy. Whisk in the flour until smooth, then whisk in the milk. Or you could just dump all of that in the blender at once. Let the batter sit for at least 20 minutes before baking. Put your pan (nonstick or cast iron) in the oven and get the oven heating to 425ºF/220ºC. When it's all the way hot, take the pan out of the oven and melt in a thick film of butter. Pour in the batter and return the pan to the oven. Bake until puffy and golden (mine took 20 minutes). If you want to cook some eggs on top like I do in the video, bake until almost done, pull it out, put on your eggs/seasonings/onions/salami/whatever and return to the pan for a few minutes until the yolk is as firm as you want it. Transfer to a cooling rack and let it steam out before you eat.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. "Menu Design in America," John Mariani and Steven Heller, 2011: https://bookshop.org/books/menu-design-in-america/9783836520294 2013 story about the woman who's dying wish was to eat at Olive Garden: https://www.41nbc.com/dying-macon-woman-gets-wish-granted-a-trip-to-olive-garden/ "The Invention of the Restaurant: Paris and Modern Gastronomic Culture, With a New Preface," Dr. Rebecca L. Spang, 2020: https://www.hup.harvard.edu/catalog.php?isbn=9780674241770 More about Dr. Spang at Indiana University: https://history.indiana.edu/faculty_staff/faculty/spang_rebecca.html

Thanks to Skillshare for sponsoring this episode! The first 1,000 people to use this link will get a 1 month free trial: https://skl.sh/adamragusea05221 Thanks to Helix Sleep for sponsoring this episode! Helix is offering up to $200 off all mattress orders AND two free pillows: https://helixsleep.com/ragusea On this episode of the podcast, Adam asks some very important questions: Why does American bread spoil faster than German bread? Should we boycott Russian food in support of the Ukraine? Tomato sauce or gravy? And many more questions to be answered. 00.10 Why does American bread spoil faster than German bread? 15:51 Advice for encouraging picky eaters to try things? 30:29 Tomato sauce or gravy? 35:03 Failure of the week: No one is listening 41:19 Thoughts on Ukraine invasion? Should we boycott Russian food?

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea — Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free! ***RECIPE*** thick sliced bread, brioche or challah are particularly good eggs (one for every 2-4 pieces, depending on how custardy you want them) cream (roughly equal quantity with the eggs, plus more for whipping if you want) sugar (maybe a teaspoon per egg) salt (one little pinch per egg) vanilla (eyeball a splash) cinnamon (eyeball it, if you want it) clarified butter or regular butter (1 stick, 113g will cook 4-6 pieces once you clarify it yourself) panko or cornflake crumbs (maybe 1/4 cup, 40g per slice) berries, maple syrup, any other accoutrements Dry the bread slices by either leaving them spread out overnight, or toast them with low heat. I lay them on the rack of my oven and then get it heating to 350ºF/180ºC since I'll need the oven hot later anyway. If you've used the oven or a toaster to dry your bread, let the slices cool down and steam off. If you need to clarify your butter, put it in a narrow pot, turn the heat on low enough that it gently melts the butter and boils off the water before the milk solids start fizzing and turning golden brown — this takes 10 minutes for one stick of butter on my stove. Strain the butter and discard the milk solids. Combine the eggs, cream, sugar, salt, vanilla and cinnamon and beat it all smooth. Pour the resulting custard into a cake pan or some other wide vessel for dipping the bread. Spread the crumbs onto a plate. If I'm using panko, I like to use my hands to grind it down into a slightly finer texture. Heat a film of the clarified butter in a pan over moderate heat. Dip your first batch of bread slices into custard and let them sit and absorb as much as you want them to absorb. You could just do a quick dip if you want them to still be like toast on the inside, or your could soak them for several minutes if you want them to be custardy all the way through. I like to soak them until I can feel them going soft but the core of the slice is still dry. Dip the wet slices into the crumbs on both sides, then fry the slices gently until golden brown on both sides. Don't worry about cooking the interior. Remove the slices to a cooling rack, wipe out the pan and repeat until you've browned all your slices. Transfer your slices to the hot oven and bake until the insides feel cooked and the outsides are crispy again, 5-10 minutes. Top with whipped cream, berries, maple syrup, etc.

Thanks for Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the United States! #helixsleep Thanks to Dr. Elisa Karkle at Kansas State University's Department of Grain Science and Industry: https://www.grains.k-state.edu/people/faculty/karkle/index.html Thanks to Dr. Emily Buehler, author of "Bread Science: the Chemistry and Craft of Making Bread" https://www.twobluebooks.com/bread-science/

On the pod this week, a conversation with Dr. Giles Yeo, obesity researcher at Cambridge University and author of "Why Calories Don't Count: How We Got the Science of Weight Loss Wrong": https://www.simonandschuster.com/books/Why-Calories-Dont-Count/Giles-Yeo/9781643138275 00:00 Intro 02:52 Interview with Dr. Yeo 25:11 Fix it in the mix: a music metaphor about diets 46:45 Failure of the week: about that chicken sandwich...

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA16 for up to 16 FREE MEALS + three surprise gifts across six HelloFresh boxes plus free shipping: https://bit.ly/3H8Rbgh ***RECIPE, MAKES 2 SANDWICHES*** 1 large chicken breasts 2 soft buns (I like brioche for this) lettuce tomato garlic (I do one clove per sandwich) oil (I like olive oil but it's strong) mustard (I like dijon for this) dill pickles butter salt salt pepper American cheese (IF you want to do the melt version I show at the end of the video) Cut the chicken breast in two about 2/3rds of the way up from the skinny tail end. Butterfly both pieces. For a quick 30-60 min brine, dissolve 15g of salt (1 tablespoon of my kosher salt) in one cup (240mL) of cool water, along with an equal quantity of sugar. If you want to brine the chicken longer, like overnight, I'd cut the salt in half. Don't worry if the salt doesn't all dissolve immediately. Submerge the chicken and let brine. To make the aioli, peel and chop the garlic as fine as you can. Sprinkle on some salt and use the side of your knife to grind the garlic down to a paste. Put the paste in a small bowl, along with a roughly equal quantity of mustard. Stir in oil, a little bit at a time, to form an emulsion. Put in as much oil as the garlic and mustard with emulsify. Watch the video to see how. This sauce will be very strong at first, but will mellow out in time. Make it the day before if you don't like the heat of raw garlic. Prepare a weight for flattening the chicken as it cooks — I wrap a brick in aluminum foil. Remove the chicken from the brine and pat it dry. Season it with pepper and anything else you want, but no additional salt. Heat a pan until butter foams in it. Melt a thick film of butter into the pan, place in the chicken and smash down with the weight. Cook until the bottom is lightly golden brown and the chicken seems at least halfway cooked through — 2-3 minutes. Flip the pieces and cover again with the weight. A thermometer isn't much use on something so thin, so I'd just cook it another couple minutes until the inside feels bouncy when you poke it, rather than squishy, and everything looks cooked from the outside. Give it one more quick final flip to kill surface bacteria, because the side you cooked first just touched the brick, which previously touched raw chicken. Take the pieces out to a plate or something — the interior will continue to cook as they rest. Toast the cut sides of the bun in the pan if you want. Let the bread and the chicken cool for about 5 minutes before dressing the sandwich, because the emulsion of the aioli will break if you get it hot. I do bottom bun, lettuce, tomato, chicken, aioli, pickles, top bun — but you do you. If you want, you can make a grilled sandwich by placing cheese around the chicken, returning the sandwich to the pan with plenty of melted butter in there, press with the weight until brown on the bottom, flip, repeat, flip again one time (because the brick touched the raw chicken).

Thank you to Future for sponsoring this video! Work with a fitness coach who will keep you accountable. Try your first month for $19: https://tryfuture.co/Adam "Emulsification properties of garlic aqueous extract," 2019: https://www.sciencedirect.com/science/article/abs/pii/S0268005X18323476

Thanks to Trade Coffee for sponsoring this episode! Trade is offering new subscribers a total of $30 off your first order plus free shipping: https://drinktrade.com/adamshow On this episode of the podcast, Adam talks about how cotton candy tastes exactly like sugar, experiences everyone should go through while turning 30, green meatballs and more. 00:00 Why cotton candy does just taste like sugar 03:30 Why do pan manufacturers advise medium heat while recipe writers advise high heat? 21:00 What one experience should everybody have before turning 30? 26:49 Are you tired of hearing Rocky Top yet? 27:54 New rules for submitting questions 31:32 Opinions on Trader Joe's? 37:44 How do you block out negativity while being receptive to criticism? 49:15 Failure of the week: the green meatballs 54:21 What's a "foreign" dish that has disappointed you?

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, MAKES TWO BURGERS*** 12-16 oz (340-450g) loosely packed, freshly ground chuck (or other ground beef at least 20% fat) 2-4 slices of cheese (American cheese melts great, but I like smoked gouda on indoor burgers) 2 buns (I look for particularly soft buns — they toast up better) toppings (I like lettuce, sweet onions, dill pickle chips, mustard and ketchup) oil (I only use this for the pan, not the grill) salt pepper garlic powder Get your grill or pan heating to moderate heat. Divide the beef in two and form each half into a patty that's a little wider than you want it in the end. Be very careful to not overwork the beef — try to keep the internal structure of the patty as loose as possible. Press a valley into the center of the patty so that the outer rim is thicker — I think of it as an inverted lens shape. If you're cook these in a pan, lightly coat them in oil. If you're cooking them on the grill, I'd skip the oil. Season the outsides heavily with salt, pepper and garlic powder right before you cook. Gently lay the patties on the grill or in the pan, and don't move them until the bottom has browned thoroughly — 5-7 minutes. Use a metal spatula to scrape the burger from the surface and flip it. If you want a pink burger, wait until you see just a little juice pushing up from the surface. If you want your burger cook through, wait until a lot of juice starts to cover the surface. Put down your cheese, cover the burgers with a lid or foil or some such and cook until the cheese is melted. Remove the burgers to a plate and let rest a couple minutes while you toast the cut sides of the buns on the grill or fry them in the pan until lightly golden. I like to put once big slice of lettuce on the bottom bun to serve as a moisture barrier, then some slices of sweet onion, pickles, ketchup and mustard. If you put the toppings under the patty, they hit your tongue before the meat does, which I like.

Thanks to ShipStation for sponsoring the show! Get a 60-day free trial: https://www.shipstation.com/ragusea Thanks to Dr. Frank Manthey at North Dakota State University: https://www.ndsu.edu/agriculture/ag-home/directory/frank-manthey 2008 paper showing what vitreous kernels of durum look like, versus starchy kernels: https://journals.sagepub.com/doi/10.1255/nirn.1086 2018 book chapter with an illustration of starch granule structure I used in the vid (p. 183): https://www.sciencedirect.com/science/article/pii/B9780127462752000057 2015 paper discussing starch damage and how it affects bread products: https://www.scielo.br/j/cta/a/fMX63hxm7PkGrhM9n6LCVFz/?format=pdf&lang=en

Thanks to Helix Sleep for sponsoring this episode! Helix is offering up to $200 off all mattress orders AND two free pillows: https://helixsleep.com/ragusea On this episode of the podcast, I interview pro bodybuilder, Greg Doucette, about his new cookbook, Greg's Ultimate Anabolic Cookbook. Thanks to @gregdoucette for being on the show! Check him out on YouTube: https://www.youtube.com/user/gregdoucette And check out Greg's Ultimate Anabolic Cookbook: https://www.gregdoucette.com/products/cookbook-2 00:41 Coach Greg interview 22:27 Failure of the week: Xanthan gum digestion 27:45 Coke syrup, Star Trek IV (the one with the whales), Leonard Rosenman and the self-stolen score

Thanks to Fetch Rewards for sponsoring today's video! Download the Fetch Rewards app now: https://fetch.thld.co/ragusea_0422 and use code RAGUSEA to get 3,000 points on your first receipt! ***RECIPE, SERVES TWO*** 10 oz (283g) fresh grape or cherry tomatoes 1/2 lb (227g) dry spaghetti (ideally NOT bronze-cut) 2 jalapeños (or other large, mild chili) 5-6 cloves of garlic white wine (optional) tomato paste olive oil fresh basil for garnish salt For the optional pickled chili garnish A couple serrano chilies (or any small, mild chili) sugar salt vinegar If you're making the pickled chilies, put a big pinch of sugar and a little pinch of salt into a small bowl and dissolve it in enough vinegar to cover the chilies. Hold the chilies with heat-safe tongs and blister them in fire until almost blackened then put them immediately into the vinegar. Let sit while you cook everything else, or put them in the fridge where they'll last at least a week. For the pasta, slice the jalapeños into thick rounds. If you want to lessen the heat, pop the white pith and seeds out of some or all of the rounds and discard. Peel and roughly chop the garlic. Purée the tomatoes and dilute with a roughly equal quantity of water. Season with a big pinch of salt — it should taste as salty as soup. Heat a thick film of olive oil in a nonstick or well-seasoned cast iron pan (I think the teflon pan gives much better results), put in the peppers and garlic and cook for a minute. Stir in a big squeeze of tomato paste. Pour in about 1/4 of the tomato broth. (It might spit on you if the oil is really hot, so be careful.) Lay in the dry spaghetti (break it in half if necessary to fit it in the bottom of the pan). Nudge the strands a little so the nestle down in the liquid. Cook until most of the water evaporates or absorbs and the bottom layer of pasta fries and browns. Stir in another 1/4 of the tomato broth and the repeat the whole evaporation/browning process until you've put in all the tomato broth and/or the pasta is al dente. If you run out of broth, just finish it with water, or a splash of white wine. You also might want to taste the pasta for seasoning toward the end of the process and maybe add some salt. Stir in some basil leaves right before plating. Garnish with the pickled chilies, if you're into that. I just realized this recipe is incidentally vegan. I probably should have pointed that out in the video. I suppose the vegans will notice anyway.

Thanks to Native for sponsoring this video! Save 33% on your first Native Plastic-Free Deodorant Pack — normally $39, you’ll get it for $26! Use my code RAGUSEA2: https://bit.ly/nativeragusea2 #AD Thanks to Dr. Frank Manthey at North Dakota State University: https://www.ndsu.edu/agriculture/ag-home/directory/frank-manthey "Bread Science: the Chemistry and Craft of Making Bread" by Dr. Emily Buehler: https://www.twobluebooks.com/bread-science/

On this episode, we explain and debate GMOs and processed foods. I'll also touch upon prepping the perfect vegan meal for non-vegans, maintaining nutritional and daily workout goals and more on the latest episode of The Adam Ragusea Podcast . 00:08 What even are GMOs? Have any foods NOT been genetically modified in some way? 11:14 What even is processed food? 12:10 How do you minimize waste in the kitchen? 15:01 How do you keep to your nutrition and exercise goals for fitness? 18:52 A vegan dish to impress non-vegans? 21:26 Failure of the week — getting angry at people for being upset 25:46 How do you cope with embarrassment? 31:17 Combination microwave-convection "speed" ovens? 33:32 Have your feelings about Billy Joel changed since you made that podcast about him? Please subscribe to The Adam Ragusea Podcast wherever you download pod! It's everywhere now! Right now I'm taking questions in the reviews for this show on the Apple Podcasts app. Leaving a real rating and review there helps other people find the show: https://podcasts.apple.com/us/podcast/the-adam-ragusea-podcast/id1611666380

Thanks to Magic Spoon for sponsoring this video! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link: https://magicspoon.thld.co/ragusea_0422 ***RECIPE*** 2 cups (474mL) water, divided in two 2 teaspoons (10g) salt (based on the Morton Kosher I use) 1/8 teaspoon dry yeast (two small pinches) bread flour (you'll need maybe 5-6 cups, 500-600g, but this recipe is not based on firm quantities) a little whole wheat flour, if you want (I like to replace maybe a tenth of the white bread flour with whole wheat — I just eyeball it) The night before you want to bake, mix a poolish by combining half of the water (1 cup, 237mL) with the yeast and enough flour to get a thick batter / pudding consistency. I think a wooden spoon is the best utensil to use for this, but whatever spoon you use, use something rigid. You can just leave the spoon in the poolish overnight. Cover the poolish and let it ferment 8-24 hours. About four hours before you want to bake, uncover the poolish and mix in the remaining cup (237mL) of water, salt, and as much flour as you can stir in with a spoon (no hand kneading). Again, you can leave the spoon in there. Cover and let rise/hydrate for about an hour. Check it again and see if you can stir in a little more flour now that the previous addition has hydrated. When you're done, you can get rid of the spoon. Cover and let rise/hydrate for another hour. These next steps I do in the bowl, just to keep the mess contained, FYI. Sprinkle the dough with a little flour to keep it from sticking to you. Grab one side of it and pull it out until just before it's going to tear, then fold it back in on itself. Rotate the dough 90 degrees and repeat until you've done this four total times. Position the dough so that the seems are on the bottom and the smooth surface is on top. Cover and let rest for about 20 minutes. Do the whole folding and stretching procedure again, rest 20 minutes, and then do it a third time. The following instructions are for baking this with a dutch oven. If you're using a baking sheet with a heat-safe metal bowl, skip to that part now. Get a sheet of parchment paper, crumple it up into a ball, un-crumple it and stuff it down into the bottom of your dutch oven. Transfer in the dough, smooth-side up. Cover the dutch oven (but not with the lid). Put the lid in your oven and get it heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up. When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Put the dutch oven over a burner on your stove, turn the heat on high, and cove it with the hot lid from the oven. When the side of the dutch oven feel hot (it should just take a couple minutes), transfer the whole situation to your oven and let bake for a half hour undisturbed, so as to not let any steam escape. Carefully remove the hot lid, reduce the heat to 450ºF/230ºC and let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing. The following instructions are for doing this with a baking sheet and a heat-safe metal bowl. Line a baking sheet with parchment paper. After you've done the whole folding thing three times, position the dough on the baking sheet, smooth-side up. Cover it with a heat-safe metal bowl that's big enough to not touch the dough as it rises and/or bakes. Get your oven heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up. When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Move the whole pan/bowl rig into the oven and let bake for a half hour undisturbed, so as to not let any steam escape. Carefully remove the hot hot bowl. If your oven has a convection fan, turn it on. If not, just crank your oven to its highest temperature, if it can go any higher. Let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Thanks to Cardinal Spirits and head distiller Justin Hughey in Bloomington, Indiana: https://www.cardinalspirits.com/

Thanks to Vessi for sponsoring this episode! Click https://vessi.com/ADAM and use my code ADAM for $25 off each pair of adult Vessi shoes! Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP Thanks to Trade Coffee for sponsoring this episode! Trade is offering new subscribers a total of $30 off your first order plus free shipping: https://drinktrade.com/adamshow Thanks to @BrianLagerstrom for being on the show! Subscribe to his channel: https://www.youtube.com/c/WeedsSardines

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping: https://bit.ly/3H8Rbgh ***RECIPE*** For the cakes 1.5 sticks (3/4 cup, 170g) butter, softened 1.5 cups (300g) granulated sugar 2 whole eggs 2 egg yolks 1.5 cups (350mL) buttermilk (could be sour cream or crème fraîche diluted to a thick milk texture) 2-3 teaspoons vanilla 2.5 cups (300g) cake flour (can be 7 parts AP flour + 1 part starch) 1/2 teaspoon baking soda 2 teaspoons baking powder 2-3g (1/2 teaspoon of Morton kosher) salt (double that if using unsalted butter) For the frosting 2 sticks (1 cup, 225g) butter, softened 1/2-1 cup (50-100g) cocoa powder, depending on how chocolatey you want it (I used dutch cocoa) 2.5 cups (300g) powdered sugar 1/2 cup (120mL) corn syrup (or any syrup) 1 heaped tablespoon meringue powder (highly optional, can be found in the U.S. at craft stores) vanilla milk/buttermilk/water sprinkles, etc (if you're into that) Prepare two 8-inch (20cm) diameter cake pans by greasing them and then lining the bottoms with parchment rounds (watch the video to see how to make those). For the cake batter, put the softened butter in a big mixing bowl and whip it as fluffy as possible. Put in the sugar and whip some more until as fluffy as possible. Gradually beat in the eggs and yolks, buttermilk and vanilla. Beat in the dry ingredients, adding enough flour to get a pudding-like texture in the final batter. Split the batter evenly into the two pans and bake at 350ºF/180ºC until a toothpick or knife to the center comes out clean — mine took 30 min. Let cool and solidify until you can invert them out of their pans and peel off the paper. Before frosting, let them cool some more until they are no warmer than room temperature — you can speed this on a cooling rack in the fridge. To make the frosting, whip the butter until fluffy and then beat in the powdered sugar, followed by the cocoa powder. Beat in the corn syrup and meringue powder together. Beat in vanilla and additional salt (if you used unsalted butter) to taste, and just a little buttermilk or water to get it to a spreadable consistency. Use a bread knife to shave the domes off of the cooled cakes and make them flat. Put one take on a serving plate, top with almost half your frosting, and use a long knife or icing spatula to spread to an even thin layer, allowing the excess to fall over the sides. Put the other cake on top, dump on all the remaining frosting and repeat the process. Spread icing around the sides, clean up the rim of the plate with a damp towel and top with sprinkles, if you're into that. I prefer the firmer texture of this icing when the cake is refrigerated.

Thank you to Future for sponsoring this video! Work with a fitness coach who will keep you accountable. Try your first month for $19: https://tryfuture.co/Adam Harry Sherwood on Instagram: https://www.instagram.com/harrisonsherwood/ The Centre for the Study of the Senses at University of London, where Harry is a PhD candidate: https://philosophy.sas.ac.uk/censes "Much Ado About Mutton," Bob Kennard (2014): http://www.muchadoaboutmutton.com/much-ado-about-mutton-book 2010 study showing how branched chain fatty acids in sheep meat increase with the animal's age: https://www.sciencedirect.com/science/article/pii/S0309174010001415 2013 literature review on how feed affects sheep meat flavor: https://pubs.acs.org/doi/10.1021/jf303768e 1975 New Zealand study that determined the specific fatty acids responsible for the "SOO" flavor disliked by Chinese consumers: https://pubs.acs.org/doi/10.1021/jf60199a044

Thanks to Helix Sleep for sponsoring this episode! Helix is offering up to $200 off all mattress orders AND two free pillows: https://helixsleep.com/ragusea Thanks to @My Name Is Andong for being on the show! Subscribe to him on YouTube: https://www.youtube.com/c/mynameisandong

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Buy my custom chef knife from my Squarespace website (will sell out soon, fyi): https://www.adamragusea.com/store/ragusea-chef-knife ***RECIPE, SERVES 4*** For the lamb 4 whole lamb shanks (maybe get an extra one in case you get a small one) 2 heads of garlic 1 lemon butter olive oil salt pepper mustard powder (very optional) cayenne pepper (or any other dried chili powder) For the celeriac purée à la Raymond Blanc 1 big celery root, or two smaller ones butter milk salt cayenne pepper (or any other dried chili powder) lemon (you can use the same one you use for the lamb sauce) Also get a green vegetable if you're into that — I did two bunches of broccolini Put the shanks in a roasting tray. Cut the tops off the garlic heads so that each clove has an escape hatch and throw the heads in the tray. Toss everything with olive oil and seasonings (I used salt, pepper and mustard powder). Put the tray under the broiler/grill in the oven and brown the shanks for a few minutes, stopping once to flip them. (If you don't have a broiler/grill, you could preheat your oven on its highest baking temperature.) Cover the tray tightly in foil to trap steam, reduce heat to 285ºF/140ºC, and roast slowly until the meat is ready to fall off the bone and the garlic is soft and golden — mine took 4 hours. While you're waiting you can make the celery root purée. Peel the celery root and then cut it into small pieces (grating it with the large holes on a box grater might be even better). Melt some butter into a pan (enough to generally coat), dump in the pieces, and cook for about 10 minutes, stirring frequently, until the pieces have softened a bit — stop before anything gets very brown. Pour in just enough milk to cover everything, reduce the heat to low, cover and simmer until the pieces are soft — I did an hour but that was probably overkill. The milk will curdle during cooking, FYI. Strain/pour any loose liquid out of the pan and reserve it. Dump the solids in a food processor and blitz until as smooth as possible — add back in any liquid to get the texture you want. Mix in salt and cayenne to taste, along with a squeeze of lemon (that's mostly to reduce enzymatic browning). You can reheat this in the microwave when it's time to eat. If you have any more reserved liquid, you can use that in the lamb sauce. When the lamb is done, transfer the shanks to a baking sheet and set aside. Remove the garlic heads and set aside. Put the baking tray on a burner and boil off the water from any accumulated meat juice sloshing around under the rendered lamb fat. Pour the fat off and discard (or save for roasted potatoes another day) while keeping all the other brown bits in the tray. Squeeze in the roasted garlic. Deglaze the pan with the reserved liquid from the celeriac, or use wine/water/whatever. Mash up the garlic cloves and add more liquid if necessary to get the sauce texture you want. You could strain it at this point if you want it to be extra-pretty. Taste the sauce for seasoning and adjust. Turn the heat off, and when the bubbling has stopped, slowly melt in as much butter as you want to enrich and thicken the sauce a bit. Finish with lemon juice to taste. When you're ready to eat, return the lamb shanks to the oven and increase the temperature to 400ºF/200ºC. Roast them another 5 minutes or so just to crisp their exteriors. You could steam a green veggie at this point, as I did with some broccolini. Plate everything up and top with sauce.

The new Adam Ragusea chef's knife is for sale! https://www.adamragusea.com/store/ragusea-chef-knife My old video about "knife skills," specifically the claw grip and why I think it's unnecessary for normals: https://youtu.be/Oot0NGxQEm4

Thanks to Munk Pack for sponsoring this episode! Go to https://thld.co/munkpack_ragusea_0322 and use code RAGUSEA to get 20% off your first purchase! Thanks to Seed for sponsoring this episode! Go to https://thld.co/seed_ragusea_0322 and get 15% off your first month’s supply of Seed’s DS-01™ Daily Synbiotic and use code RAGUSEA at checkout. 00:00 Failure of the week 05:25 Thoughts on "olive face" 13:35 Introducing Ben & Adam and FOOD ON FILM 16:10 Reviewing "Big Night" Thanks to Ben Harrison and Adam Pranica for coming on and reviewing Campbell Scott and Stanley Tucci's 1996 food film "Big Night"! Check out Ben and Adam's Star Trek recap podcast "The Greatest Generation," where they rewatch old Trek series: https://maximumfun.org/podcasts/greatest-generation/ And check out their other podcast "The Greatest Discovery" where they're watching all the new Trek shows coming out these days: https://maximumfun.org/podcasts/the-greatest-discovery/ Subscribe to The Adam Ragusea Podcast wherever you get podcasts! I'm not sure I'll be x-posting the pod to the main YouTube channel for long. Here are some options: Direct RSS feed: https://feeds.megaphone.fm/adamraguseapodcast Apple Podcasts: https://podcasts.apple.com/us/podcast/the-adam-ragusea-podcast/id1611666380 Spotify: https://open.spotify.com/show/6z34TTi2emd05ZOOByOjaQ?si=663b02078b8948e7 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vYWRhbXJhZ3VzZWFwb2RjYXN0 Pandora: Coming soon, I'm told Audible: https://www.audible.com/pd/The-Adam-Ragusea-Podcast-Podcast/B09SV5G6GS Stitcher: https://www.stitcher.com/podcast/adam-ragusea/the-adam-ragusea-podcast Overcast: https://overcast.fm/+333rXQb4Y TuneIn: https://tunein.com/podcasts/Food--Cooking-Podcasts/The-Adam-Ragusea-Podcast-p1635142/ iHeart: https://www.iheart.com/podcast/269-the-adam-ragusea-podcast-93366793/ Pocket Casts: https://pca.st/x1qr7vgu

Thanks to Kove Audio for sponsoring this video! Get 67% off or more on the Kove Mini Commuter with my code AMINI67: http://koveaudio.com/amini67 | Best discount subject to change after March ***RECIPE, MAKES 6 ROLLS*** For the dough bread flour, about two cups, 250g (AP flour is fine, but I like 00 bread flour for this) 1/3 cup (80mL) milk 1 packet (7g, 2.25 teaspoons) yeast (you could use half that) 2 tablespoons (30g) butter 1/4 cup (50g) sugar 1 egg half a teaspoon (3-4g) salt small glug of vanilla For the filling 1/3 cup (65g) brown sugar (or white sugar with a glug of molasses, which is the same thing) small pinch of salt melted butter (you'll only need a little for the filling, but it's nice to have extra for other steps, so I'd melt a couple tablespoons) 1 tablespoon (8g) ground cinnamon (that's a lot — you could use less) For the marshmallow glaze 1 egg white (leftover from the dough) 1/3 cup sugar (65g) a squeeze of corn syrup, honey, or any other syrup that isn't primarily sucrose vanilla 1 tablespoon (15g) butter Warm the milk to body temperature, perhaps with a small pinch of sugar to further feed the yeast. Stir in the yeast and let bloom for a few minutes until frothy. Melt the butter and stir in the sugar to cool it back down. Separate the egg, reserve the white for the glaze, and put the yolk in with the sugar and butter. (If making a full dozen rolls you could just use one whole egg.) Add the salt and vanilla to the butter mixture and stir smooth. Stir as much flour as you can easily stir into the milk mixture with a spoon (it was a little less than a cup for me), and do the same with the butter mixture (mine took maybe 2/3 of a cup). Cover and let sit for about a half hour until the milk dough has puffed up a lot. Knead the two doughs together until homogenous, dusting on additional flour as needed until you get a reasonably smooth dough that's just a little sticky. Cover and let rise until doubled, about 2 hours. While you're waiting, you can mix up the filling ingredients. Be careful to add only enough melted butter to get a damp sand consistency — too much butter and the filling will melt out in the oven. Transfer the risen dough to a board, dust with flour and roll out into a rectangle about a foot (30 cm) wide. Roll the bottom long end very thin — this will be the flap you use to seal the roll. Brush the surface with melted butter, avoiding that flat at the bottom. Pat on the filling as evenly as possible, again avoiding the bottom flap. Smear some water on the bottom flap to serve as glue, then roll it up, starting from the thicker long end. Don't roll too tightly. Position the seam on the bottom of the roll, and maybe coat it with melted butter if you have some left. At this point you could cover and refrigerate the roll until later. Trim off and discard the ends of the roll, then slice about 1.5 inches (4 cm) thick. Gently transfer the rolls to a parchment-lined baking sheet, cut-side-up. If you have time, cover them and let them proof one more time, about a half hour (definitely make time for this if you sliced the rolls straight from the refrigerator). Bake at 400ºF/200ºC, convection if you have it, until just starting to go golden brown around the edges, 10-15 minutes. While you're waiting, you can make the frosting. Whisk the egg white, sugar and syrup together in a saucepan over moderate heat. Whisk continuously until the eggs cook and you get a mayonnaise-like consistency. Kill the heat and whisk the butter as it slowly melts in. Whisk in a splash of vanilla and you're done. Wait for the rolls cool and solidify for a few minutes before topping with the glaze — I just like to dunk the whole top of the roll straight into the pot.

Thanks to Trade Coffee for sponsoring this video! Click https://www.drinktrade.com/RAGUSEA to get $20 off your first three bags. "The Invention of the Restaurant: Paris and Modern Gastronomic Culture, With a New Preface," Dr. Rebecca L. Spang, 2020: https://www.hup.harvard.edu/catalog.php?isbn=9780674241770 More about Dr. Spang at Indiana University: https://history.indiana.edu/faculty_staff/faculty/spang_rebecca.html

Thanks to Geologie for sponsoring this episode! Go to https://thld.co/geologie_adam50_0322 to save up to 50% on your 30-day trial. Thanks to Immi for sponsoring this episode! Go to https://thld.co/immi_ragusea_0322 and use code RAGUSEA at checkout to save $5 on your order. Thanks to Obi & Salma from Middle Eats for coming on the show! Check out their YouTube channel: https://www.youtube.com/c/MiddleEats 00:00 Failure of the week 03:54 The ingredients of a "hit" show 16:44 Obi & Salma from Middle Eats 45:32 On the absence of music Subscribe to The Adam Ragusea Podcast wherever you get podcasts! I'm not sure I'll be x-posting the pod to the main YouTube channel for long. Here are some options: Direct RSS feed: https://feeds.megaphone.fm/adamraguseapodcast Apple Podcasts: https://podcasts.apple.com/us/podcast/the-adam-ragusea-podcast/id1611666380 Spotify: https://open.spotify.com/show/6z34TTi2emd05ZOOByOjaQ?si=663b02078b8948e7 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vYWRhbXJhZ3VzZWFwb2RjYXN0 Pandora: Coming soon, I'm told Audible: https://www.audible.com/pd/The-Adam-Ragusea-Podcast-Podcast/B09SV5G6GS Stitcher: https://www.stitcher.com/podcast/adam-ragusea/the-adam-ragusea-podcast Overcast: https://overcast.fm/+333rXQb4Y TuneIn: https://tunein.com/podcasts/Food--Cooking-Podcasts/The-Adam-Ragusea-Podcast-p1635142/ iHeart: https://www.iheart.com/podcast/269-the-adam-ragusea-podcast-93366793/ Pocket Casts: https://pca.st/x1qr7vgu

Go to https://thld.co/sheath_ragusea_0322 and use code RAGUSEA at checkout to get 20% off your order! Thanks to SHEATH for sponsoring today’s video. My previous ravioli video that shows an alternative way of rolling and filling the dough (works better if you don't have a really big counter): https://youtu.be/scwtoKAikck ***RECIPE, MAKES 12 LARGE RAVIOLI*** 2 eggs all-purpose flour (about 1.5 cups, 180g, but it depends) 1 carrot 1 small zucchini (or any summer squash) 1 shallot (or half a larger onion) 2-3 garlic cloves fresh herb for garnish (I used parsley but sage would be nice) white wine (very optional) butter olive oil salt pepper Beat the eggs with a little glug of olive oil and then stir in as much flour as they'll take. Switch to hand kneading and knead in enough flour until the dough ball is reasonably smooth and just barely sticky. Cover and let rest for at least 20 minutes. Grate the carrot, zucchini, shallot and garlic. Fry all the vegetables in a little olive oil over moderate heat, stirring frequently, until everything has softened and cooked down a bit, about 5 minutes. Season with salt and pepper to taste. Roll out and fill the pasta dough per the demonstration in this video or with the alternate method linked above. Boil in heavily salted water until the ravioli become very buoyant, about 3 minutes. Drain thoroughly. Melt a thick film of butter in a wide pan over moderate heat and lay in one portion of ravioli at a time, moving them as you lay them in so they don't stick. Fry on both sides until they're just a little brown, 2-3 minutes. Throw in some fresh herb and let it fry a moment. You could eat it just like that, maybe with some grated cheese. Or, while everything is still in the pan, deglaze with a small splash of white wine (or stock or reserved pasta water), turn off the heat, and when the bubbling has about stopped, stir in some additional cold butter to form an emulsified sauce.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. "The Michelin Men: Driving an Empire," Herbert R. Lottman, 2003 (English version): https://books.google.com/books?id=g6Slwr81E6IC&newbks=0&hl=en&source=newbks_fb "Marketing Michelin: Advertising and Cultural Identity in Twentieth-Century France," Stephen L. Harp, 2001: https://www.google.com/books/edition/Marketing_Michelin/IcB2x74UgUAC?hl=en&gbpv=0

Your lack of progress at the gym might not be your fault. Test your hormone levels at home. Use code ADAM30, get 30% off: https://trylgc.com/adamragusea Thank you to LetsGetChecked for sponsoring this video! ***RECIPE*** mustard seeds vinegar chili, shallot, etc sugar sirloin steak (in non-American English it's generally called rump steak) dark greens (I used purple curly kale, and two bunches were enough for maybe 3 people) garlic ginger honey (very optional) Thai fish sauce (or soy sauce, or Worcestershire, or skip it) oil salt pepper Chinese five spice (very optional) fresh cilantro for garnish (very optional) For the mustard seeds, take some whole mustard seeds (I used about half a cup, which was way more than I needed for this meal), put them in fresh water, bring them to a boil, drain and rinse them to purge their bitterness. You can repeat this process a few times to get out more bitterness, which you can assess by tasting a seed or the water. If you want, dice up some aromatic vegetables — I did a red chili and a shallot. Combine the drained seeds with vinegar (I used rice vinegar) and maybe some water, if you don't want them too tart. Add in a little sweetener if you want — I used a handful of white sugar and it was a little too sweet for me. Add a pinch of two of salt. Make sure the seeds are fully submerged and have maybe a centimeter of extra liquid on top. Heat back up and boil for 7-8 minutes, put in the diced vegetables, and boil for a couple minutes more until the seeds are plump and as tender as you want them. Add more vinegar or water if they need them, but I try to limit the amount of liquid so I get a thick condiment at the end. Taste and adjust salt/sugar/etc. Eat them hot, or chill in the fridge — they get better with age and last at least a couple weeks in the fridge. When you want to eat, peel and dice some garlic and ginger for the greens and set aside. Cut the really thick, central stems out of the greens. If you want to eat the stems, slice them up very thin and set them aside. Hack up the leaves a bit. Cut the sirloin apart along the natural boundaries between the muscles and trim out the fat and gristle between them. Season with salt, pepper and a little five spice, and rub down the steaks with oil. Get a wide pan very hot and cook the steaks. Take them out, and while they rest, throw in the sliced stems, along with some additional oil if there isn't any fat left in the pan. Be careful not to burn the fond at the bottom of the pan and pull the heat down, if necessary. After you've given the stems a 2-minute head start, stir in the garlic and ginger, then immediately put in as many of the leaves as you can fit. If the leaves aren't very wet, you might need to pour in a little water to deglaze the pan and get the leaves cooking down. As the leaves cook you'll be able to fit the rest in. Put in a few shakes of fish sauce. When the the greens are cooked down (mine took about 5 minutes), stir in a little honey if you want it, taste and adjust seasoning. Take the pan of the heat but leave the greens in there to stay warm while you slice the meat. Slice the meat, put some hot greens on a plate and lay the beef on top, spoon on the mustard seeds and maybe sprinkle on cilantro leaves.

Please (!!) subscribe to The Adam Ragusea Podcast wherever you get podcasts. It should be most places (let me know if it's not). Here are some options: Direct RSS feed: https://feeds.megaphone.fm/adamraguseapodcast Apple Podcasts: https://podcasts.apple.com/us/podcast/the-adam-ragusea-podcast/id1611666380 Spotify: https://open.spotify.com/show/6z34TTi2emd05ZOOByOjaQ?si=663b02078b8948e7 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vYWRhbXJhZ3VzZWFwb2RjYXN0 Pandora: Coming soon, I'm told Audible: https://www.audible.com/pd/The-Adam-Ragusea-Podcast-Podcast/B09SV5G6GS Stitcher: https://www.stitcher.com/podcast/adam-ragusea/the-adam-ragusea-podcast Overcast: https://overcast.fm/+333rXQb4Y TuneIn: https://tunein.com/podcasts/Food--Cooking-Podcasts/The-Adam-Ragusea-Podcast-p1635142/ iHeart: https://www.iheart.com/podcast/269-the-adam-ragusea-podcast-93366793/ Pocket Casts: https://pca.st/x1qr7vgu Check out Middle Eats on YouTube: https://www.youtube.com/c/MiddleEats Check out The Greatest Generation on the Maximum Fun network, or wherever you get podcasts: https://maximumfun.org/podcasts/greatest-generation/

Thanks to Policygenius for sponsoring this video! To start comparing quotes and simplify insurance-buying, check out Policygenius: https://Policygenius.com/adamragusea Most of the botanical info about wild alliums in this video comes from the the North Carolina State University Extension: https://plants.ces.ncsu.edu/plants/allium-vineale/ 1995 case report of death camas poisoning in Arizona: https://www.sciencedirect.com/science/article/abs/pii/S0196064495703365 My old mushroom risotto recipe with yard onions: https://youtu.be/rjQ65Lu1voU

Thanks to Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! ***RECEIP, MAKES TWO (EASILY MULTIPLIED)*** For the syrup: 6 oz (170g) fresh raspberries 6 oz (170g) fresh blueberries 1 tablespoon (12g) granulated sugar For the base: 2 tablespoons (24g) granulated sugar 2 tablespoons (16g) cornstarch 2 egg yolks 2/3 cup (160mL) of the syrup 1 tablespoon (14g) butter For the meringue: 2 egg whites small pinch of salt small pinch of cream of tarter (or a few drops of lemon/lime juice or vinegar) 1/3 cup (40g) powdered sugar (could use 3 tablespoons granulated sugar instead) 1/2 teaspoon vanilla Start with the syrup. Reserve a few berries for garnish, then smash up the rest and stir in the sugar in a saucepan. Bring to a simmer and cook for 5 minutes, stirring frequently. Use a wooden spoon to grind everything through sieve and discard the remaining solids. You should have about 1 cup (237mL) of syrup. Let cool. Wash out the sauce pan. Crack two eggs into a mixing bowl. Remove the yolks and put them in the cleaned, cooled sauce pan. Set the whites aside. To make the soufflé base, whisk the sugar into the egg yolks. Add the cornstarch but don't stir it in yet. Get 2/3 of your syrup and slowly drizzle it into the saucepan while you whisk, gettin the starch smoothly dispersed in a thick slurry before you dump in all of the syrup (which, remember, should be only 2/3 of the total you made). Put in the butter. Turn the heat on low and whisk constantly while the butter melts in. You might need to up the heat slightly to make the soufflé base thicken, but be conservative. After a few minutes of whisking, you should first notice the egg proteins start to cook and thicken the mixture — whisk aggressively so they don't form big curds. Keep whisking until the mixture reaches the somewhat higher temperature at which the cornstarch will gelatinize, which should be visibly apparent. As soon as the mixture is fully thickened, take it off the heat and let it cool. Everything up to this point could be done well in advance. When you're ready to bake, get your oven heating to 375ºF/190ºC, no convection fan. Make the meringue. Add the cream of tartar and salt to the egg whites and beat them until foamy and glossy and you get soft peaks. Beat in the powdered sugar in at least two separate installments, and keep beating until you get stiff peaks. Mix in the vanilla. Melt a little additional butter and use it to grease the inside of two small ramekins or oven-safe teacups. Scoop about 1/3 of the meringue in with the soufflé base and whisk them together thoroughly — don't worry about deflating the foam. Then dump the base mixture in with the rest of the meringue and gently fold everything together until mostly homogenous — do worry about deflating the foam this time. Fill the baking dishes all the way to the brim and smooth off the top. Use your thumb to scoop a little depression just inside the lip of the dish, as shown in the video. Bake until puffy and you just start to get a little golden brown on the top, 15-20 min. You can assess the internal doneness by tapping the dish — if the soufflé wobbles, it's still a little gooey inside, which I consider desirable but some people like it cooked more solid. While the soufflés are baking, transfer the remaining third of your berry sauce into some kind of small serving container. Soufflés start to deflate as soon as you take them out of the oven, so only let it cool a few minutes before eating. You can garnish with a dusting of powdered sugar and a few berries on top. Dig a little hole in the center of the soufflé and pour in some sauce.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. My old video on the legal aspects of recipe ownership: https://youtu.be/jCZmoQHfD_o Virtual event hosted by the U.S. Copyright Office in December 2021 where I spoke and took questions: https://youtu.be/2BLY4rwxogI 2020 Los Angeles Times column discussing the Sqirl cookbook controversy: https://www.latimes.com/food/story/2020-09-13/column-what-we-talk-about-when-we-talk-about-recipe-ownership 2019 Eater article on Cynthia Wong's conflict with her old restaurant over rights to sell her signature fried chicken-shaped ice cream: https://www.eater.com/2019/10/8/20900458/restaurant-chefs-protect-intellectual-property-recipes-copyright Chef Wong's new business where you can order those ice cream treats online: https://www.liferafttreats.com/ Eater's 2017 investigative report on Mario Batali: https://ny.eater.com/2017/12/11/16759540/mario-batali-sexual-misconduct-allegations "A Guide to Modern Cookery" (translated from French), Georges Auguste Escoffier, 1907: https://www.google.com/books/edition/A_Guide_to_Modern_Cookery/Y8vGoOD_uFIC?hl=en&gbpv=0

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Thanks to Magic Spoon for sponsoring this video! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link: https://magicspoon.thld.co/ragusea_0222 This is more a technique than a recipe. Beat one or two eggs with a tiny pinch of salt and a splash of milk or water. Get them very thin and even. If you have time, let them sit for 15 minutes with the salt in them and they'll get even thinner. Heat a 10-inch (25 cm) nonstick pan on low to medium-low heat and melt in a film of butter. If the butter should be just barely foaming, or not even foaming at all — the cooler the pan, the smoother the omelette surface will be. (A two-egg omelette requires a particularly cool pan.) Pour in the egg and don't stir. Just pick up the pan and tilt it around until you have a totally even layer of curd forming. Grate some cheese and deposit any other fillings on half of the egg surface. When the egg is just firm enough, turn off the heat, grab the unfilled side of the egg with your fingers and drape it over the other side. It's ok if it tears a little. Then use your fingers to fold the omelette again corner-to-corner, giving you a triangle of egg. Slide it out to a plate.

Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3000 points on your first receipt! → https://fetch.thld.co/ragusea_0222 Position paper on meatless diets from the Academy of Nutrition and Dietetics that says same-meal protein combining is unnecessary: https://www.andeal.org/vault/2440/web/JADA_VEG.pdf WHO report on dietary amino acid requirements: http://apps.who.int/iris/bitstream/handle/10665/43411/WHO_TRS_935_eng.pdf;jsessionid=9B3F1CE0475D9E44052A3A31D2E06690?sequence=1 Literature review on amino acid deficiencies and what they to do you: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6331359/ Study showing rice might be a better source of lysine than previously thought: https://academic.oup.com/jn/article/143/3/302/4571551 Literature review linking high protein consumption (beyond established minimums) with successful weight management: https://academic.oup.com/ajcn/article/101/6/1320S/4564492 Scholarly book on the global ubiquity of rice and beans: https://www.bloomsbury.com/us/rice-and-beans-9781847889041/ John McDougall's 2002 letter in the Journal of the American Heart Association debunking protein combining (not peer-reviewed, but influential in many subsequent works on this topic, including my own): https://www.ahajournals.org/doi/full/10.1161/01.CIR.0000018905.97677.1F 1982 revision of Frances Moore Lappé's "Diet for a Small Planet": https://www.google.com/books/edition/Diet_for_a_Small_Planet/M2W3PnmiURoC 2017 portrait of Lappé by Rrrowe: https://en.wikipedia.org/wiki/Frances_Moore_Lapp%C3%A9#/media/File:FrancesMooreLappe.JPG

Thanks to Future for sponsoring this video! Get your first month of personal training for $19: http://tryfuture.co/Adam ***RECIPE, FEEDS 4-6*** 4-5 lb (circa 2 kg) chicken legs (smaller ones are better for this, imho) 1-2 bunches of green onions 3-4 garlic cloves 1 oz (28g) dried mushrooms (very optional) 2 lb (900g) carrots 1 cup (150g) cornmeal honey (or any other sweetener) butter cornstarch tomato paste white wine (very optional) vinegar (I used rice vinegar) soy sauce (or Worcestershire, or fish sauce) oil salt pepper Get your oven heating to 400ºF/200ºC. Strip the meat off the lower third of the shinbone on each leg and cut it off, along with what remains of the ankle joint (watch the video for details). Put the the legs in a roasting pan, and the bone/meat/skin trimmings into a skillet. Season the legs heavily with salt and pepper, and toss them in a very light coating of cornstarch. Toss them again in oil, distribute them in a single layer across the roasting pan and roast them for about an hour to start with. Meanwhile, brown the chicken trimmings in the pan with a little oil. Cut thin slices out of the middle section of the green onions to use as a raw garnish at the end. Roughly slice the onion tops and bottoms, peel and crush the garlic cloves, and get all that browning in the pan along with the chicken trimmings. When you've got some color on everything, stir in a squeeze of tomato paste and brown that for a moment. Deglaze with half a bottle of white wine, or water. Add more water to get everything submerged. Throw in the dried mushrooms, if you're using them. Give the pan a pinch of salt and a few grinds of pepper and simmer for at least 45 minute, stirring occasionally and topping off with additional water to keep things submerged. Bring about a quart/liter of water to a boil with a couple pinches of salt. Whisk in the cornmeal, reduce the heat to a low simmer, cover and let cook for at least a half hour. Before you eat this polenta, melt in butter to taste (I used like half a stick, 60g), season with salt and pepper to taste, and stir in additional water if the the texture is too thick, keeping in mind it will thicken a lot as it cools. Prep the carrots by cutting them into thick pieces. After the chicken has roasted for an hour, take it out, scrap it off the bottom of the tray and push it to one side to make room for the carrots. Dump the carrots in the tray, toss them with a little oil and salt, and then reposition the chicken legs so that they're all in one layer again, even if this requires putting some of them on the carrots. Return to the oven and roast until the carrots are almost cooked (it took me a half hour). Strain the quick chicken stock through a sieve, squeeze the solids with a spoon to make sure you've got all the juice out and discard them. Give the pan a quick rinse to get out any chunks, return it to the heat and bring the strained stock back to a simmer. Make a smooth slurry with a couple tablespoons of cornstarch and a splash of water, and slowly drizzle some of it into the stock while stirring. Put in as much slurry as you need to achieve a somewhat thick consistency (it will thicken more as it sits around before you eat). Add soy sauce, vinegar and honey (or any form of sugar) to taste, remembering that the resulting glaze should taste way too intense on its own. When the roasting tray comes out of the oven, grab each leg by the one and drag the meat through the glaze. Lean each leg against the side of the pan as you go, to keep the bones clean. Put the roasting tray with the carrots on the stove, turn on the heat and deglaze with a splash of water. Reduce the resulting sauce to a glaze for the carrots as you cook them to the tenderness you desire. Put some of the finished polenta on a plate along with some carrots. Give the legs a second swirl in the glaze before putting them on top of the polenta. Garnish with the reserved green onion slices.

Thanks to Bespoke Post for sponsoring this video! Get 20% off your first monthly box when you sign up at http://bespokepost.com/ragusea20 and use promo code RAGUSEA20 at checkout! 2021 literature review on the flavor components of dry mushrooms (not free): https://www.tandfonline.com/doi/full/10.1080/07373937.2021.1875231

Thanks to Ritual for sponsoring this video! Click here http://ritual.com/ADAM20 and use code ADAM20 to get 20% off your first month with Ritual. #ritualpartner * These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. My video about yeast extract (a great vegan umami source, imho): https://youtu.be/7zEWtqkp1v8 ***RECIPE, FEEDS 8-10*** 1 lb (454g) dry chickpeas (or about twice that in canned chickpeas, rinsed and drained) 1 lb (454g) fresh green beans 1 lb (454g) fresh tomatillos (could replace with canned, or with more tomatoes) 1 28 oz (794g) can whole plum tomatoes 1-2 14 oz (414mL) cans of coconut cream 1 onion 1 bell pepper 2-3 fresh chilies (I used jalapeños) 3-4 garlic cloves 3-4 tablespoons Indian-style spice mixture (I toasted and ground a mixture of whole green and black cardamom pods, fenugreek seeds, cumin seeds, coriander seeds and black peppercorns) basmati rice (I make half a cup, 100g of dry rice per person) two stock cubes (I used OXO meat-free beef cubes made of yeast extract, but you could use all kinds of things, or skip it) mustard seeds (optional) chili powder for the table (I used Kashmiri) white wine (optional) sugar (optional) fresh cilantro (coriander leaves) or other green herb for garnish salt The night before, get the chickpeas soaking in plenty of plain water — they should double in size. The next day, drain and rinse them. Put them in a big pot with plenty of fresh water (I salt it like pasta water, but that may slow the cooking a bit and you could just season the sauce), bring the pot to a boil, hold it there for a few minutes, then reduce to a simmer, cover and cook until almost as tender as you want them — mine took an hour. Drain and hold them until your sauce is ready. Meanwhile, sauce. If using fresh whole spices, toast them dry in a big pan until fragrant, take them out and grind them. Peel and chop up the onion and put it in that big pan with some oil. You want to brown the onion, so use pretty aggressive heat, and stir it frequently while you chop up the peppers. Stir the peppers into the pan and keep cooking while you peel and chop the garlic. Stir the garlic into the pan, keep stirring frequently so nothing burns. Take the lanterns off the tomatillos and chop them up. When the stuff in the pan is quite brown, stir in the tomatillos, using their moisture to deglaze the pan. When they're soft and brown, stir in the tomatoes and their liquid, using them to deglaze the pan again. Try to smash the tomatoes so they'll cook faster. Stir in your spice mixture and a big splash of white wine (if using). Simmer it for about an hour, until everything is soft and mushy. Stir it occasionally and replenish with more wine or water if it's getting so thick that it might stick to the pan and burn. Meanwhile, rice. Wash and drain the rice a few times until the water runs clear(ish). Add the cooking water (I used the trick where you touch the tip of your index finger to the surface of the rice and fill the pot with water until water comes up to the crease behind your first knuckle), stir in a pinch of salt and some whole mustard seeds, cover, bring to a boil, reduce to a simmer and cook until all water is absorbed — maybe 15 minutes. Fluff with a fork and hold in on warm until you're ready to eat. When the sauce is done cooking, pass it though a sieve into a bowl, using a spoon to grind everything into the sieve. Discard the remaining skins and other solid vegetable matter. Stir the remaining smooth sauce into the drained chickpeas (if you're using drained canned chickpeas, now is when you bring them in). Chop the green beans into bite-size pieces and stir them in with the chickpeas, along with the coconut cream (you could hold back some of the cream for garnish at the end) and stock cubes. Simmer until everything is tender and the stock cubes are dissolved. Taste for seasoning, and consider adding salt, sugar, more liquid, more cream, etc. Serve on rice with cilantro and chili powder on the side. Freezes and thaws great.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. The papers I used on the thermophysical properties of cooking oil vs water: https://www.tandfonline.com/doi/full/10.1080/10942912.2011.604889 https://www.tandfonline.com/doi/pdf/10.1080/10942910802023242

Thanks to Allform for sponsoring! Click here https://allform.com/adamragusea for 20% off the sofa of your choice. We chose a whisky leather three-seater with chaise. ***RECIPE, MAKES 20-25 LARGE RAVIOLI*** 3 eggs all-purpose flour (you'll need maybe 2 cups, 240g total) 1 cup (8oz, 250g) ricotta cheese mozzarella (and handful, grated) pecorino or parmesan cheese (a little pile, grated) 28 oz (794g) can whole plum tomatoes 1 carrot 1 shallot (or half an onion) 3-4 garlic cloves white wine (optional) olive oil salt pepper garlic powder fresh herbs (I used whole basil leaves) Crack two eggs into a mixing bowl. Separate the third egg — put the white in a different bowl and put the yolk in with the other eggs. Beat the bigger bowl of eggs until smooth, and then stir in as much flour as you can with a utensil. Dump the dough onto a floured cutting board and knead in some more flour until the dough ball is reasonably smooth and firm and only a little sticky to the touch. Cover and let rest for about a half hour. Peel and chop the garlic, shallots and carrot into little bits. Heat a film of oil in a wide pan and fry the veg until soft and starting to brown. Deglaze with the tomatoes and all of their liquid. Mash up the tomatoes, season the sauce conservatively with salt and pepper (you can add more to taste later), and stir in a glug of white wine if you're into that. Let simmer gently, stirring occasionally, until thick. Combine all the cheeses with the egg white along with a small pinch of salt (the cheese is naturally salty), some pepper and garlic powder. Stir until smooth. Get a large pot of heavily salted water ready to boil the pasta. After the dough has rested, role it out into a cylinder and slice of a disc of dough. Flour it and mash it out with your fingers into a wider circle. Take any smooth, cylindrical thing (I used a pint glass) and roll out the circle until very thing. Keep dusting the flour with pasta so it doesn't stick. Spoon some filling into the center, fold the dough over on itself, seal the edges tight and trim them with a knife if you want. Keep in mind the ravioli will expand considerable when boiled, so don't make them too huge. Boil the ravioli for 3-4 minutes until they all float and their color has lightened a bit. Drain but reserve some of the water to thin out your sauce, if necessary. Toss the ravioli with the sauce and finish with some fresh herbs. Unused ravioli can be frozen before being boiled.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Tips for backyard syrup production from the University of New Hampshire: https://extension.unh.edu/sites/default/files/migrated_unmanaged_files/Resource002012_Rep2976.pdf Tony Ragusea’s tree channel: https://youtube.com/c/DrTonyRagusea

Thanks to Kove Audio for sponsoring this video! Save 67% or more on the Kove Split Speaker here with code AR67: https://koveaudio.com/AR67 Michel Roux Jr.'s recipe for bread charlotte, on which my recipe is based (starts at 13:50): https://youtu.be/njC6euaLTls ***RECIPE, MAKES FOUR LARGE PERSONAL PIES*** 2-3 big loaves of bread, ideally a little stale (Sorry I can't give you a more precise quantity than that, it really depends on the kind of bread, the dimensions of your bowls, etc. Buy extra just in case.) 1 lb (454g) butter to clarify (or buy clarified butter/ghee) 1 oz (28g) dried mushrooms (I used porcini) 1 lb (454g) boneless, skinless chicken dark meat (I bought 4 big thighs and deboned them myself) 1 lb (454g) carrots 2-3 shallots 1 cup (150g) frozen peas (not thawed) 2 cups (473mL) red wine (could replace with water or stock) 2-3 packets unflavored gelatin (each packet I’ve seen is 1/4 oz, 7g) tomato paste (a tablespoon at most) vinegar (I used balsamic) herbs (I used fresh thyme and rosemary) flour salt pepper Put the butter in a saucepan over low(ish) heat and melt it. If using unsalted butter, add about 8g of salt (a heaped teaspoon of the Morton kosher I use), and make you do that early in the process so I can dissolve. Gently boil most of the water out of the butter (it took me 10 min) until the boiling changes into foaming. If you want a slightly toasty flavor (like ghee) let the milk solids brown a tiny bit (you’ll see them, like brown sand) before you take the pan off the heat. Pass this through a sieve lined with a paper towel, ideally into a microwave-safe bowl (you may need to warm it up as you’re working with it later, if it solidifies). Or just buy clarified butter/ghee. Dump the mushrooms into a microwave-safe container and cover them with about 3 cups (710mL) of water. Bring that up to a simmer in the microwave (I just gave it 5 min) and let the mushrooms steep while you do other stuff. Cut the chicken into small(ish) bite-size pieces, season with salt and pepper and toss with enough flour to coat (I did a small handful of flour). Pull all the pieces apart from each other so they don’t stick to each other. Heat a film of your clarified butter in a wide pan over medium heat and brown all the chicken pieces. While the chicken is cooking, peel and mince the shallots. When the chicken is brown, stir in the shallots and let them cook for a couple minutes. Stir in a squeeze of tomato paste and let it cook for a minute. Before the fond at the bottom of the pan burns, deglaze with the mushroom steeping liquid (some people pass this through a coffee filter to get out any sand that was clinging to the mushrooms, but I don’t bother), and put in the rehydrated mushrooms themselves. Reduce the heat to a simmer. Slice the carrots into thin(ish) rounds and stir them into the stew. Simmer for 30-45 minutes until the chicken and carrots are soft. Halfway through (when evaporation has made room in the pan), stir in the wine and powdered gelatin. While the stew is stewing, cut the crusts off the bread, slice it thin and cut the slices into wide strips. Dip one side of each strip into the clarified butter and use the butter to stick the strips onto the sides of four oven-safe ceramic soup bowls. Get all four bowls lined with strips of bread, leaving no gaps. Get decorative in your strip configurations if you want. Make sure you leave yourself enough bread to top all of the bowls after the stew goes in. When you’re ready to fill the bowls, stir in the frozen peas, some herbs, salt, pepper and vinegar to taste. The stew should be a little less thick than you’d normally want (because the bread is going to absorb liquid), so thin it out with a little more water or wine if it isn’t. Fill the bowls with the stew. Top with more bread (buttered-side facing up), cover each with foil and put in a 400F/200C oven. Bake for half an hour, then take off the foil and bake for another half hour or until a little brown on top. Let cool just until you can handle the bowl with your bare hands. Put a plate on top of the bowl, flip the whole assembly around, then lift the bowl off to reveal the pie.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea — Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free! My old video about why oil makes things cook faster: https://youtu.be/ktVSavCov9Y My old video showing how dough changes as it ages in the fridge: https://youtu.be/o4ABOKdHEUs

Thanks to Trade Coffee for sponsoring this video! Use my exclusive link here https://www.drinktrade.com/ragusea to get $20 off your first three bags. 2021 Korean study showing coffee and tea drinkers live longer: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620757/ 2018 U.K. study that found coffee drinkers live longer, whether they take it caffeinated or decaf: https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2686145 2017 U.S. study focusing on people of color that also associated coffee with longevity: https://pubmed.ncbi.nlm.nih.gov/28693036/ 2013 study on the antioxidant content of coffee: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665516/ 2012 U.S. study with opposite findings (coffee associated with bad health) but that failed to consider the effect of smoking: https://www.nejm.org/doi/full/10.1056/NEJMoa1112010

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, SERVES 2-3*** (You could double this recipe and make it in a 12-inch pan rather than the 10-inch I use here.) 1/2 lb (227g, 6-8 pieces) chicken wings (could replace with drained canned lima beans) 1 handful fresh green beans 1 shallot 1 small sweet pepper (or half a small bell pepper) 2-3 garlic cloves 1 cup (237mL) white wine (could replace with water or stock) 1 cup (237mL) plain water (or stock) 1 pinch (I used 125 mg) saffron strands (or a teaspoon of sweet paprika) 1 cup (200g) paella rice or other short grain rice (adjust the quantity relative to the water/wine according to package directions) 1 lemon 2 teaspoons (a big squeeze) tomato paste salt pepper olive oil Heat a 10-inch (25 cm) pan over medium heat, and put in the saffron to toast dry for a minute until fragrant. Dump the saffron in a microwave-safe measuring jug and break it up with your fingertip. Pour in the water/stock/wine (two cups total liquid), microwave until hot and let the saffron steep while you do the next steps. Heat a film of olive oil in the same pan over medium heat. Season the chicken wings aggressively with salt and pepper and place them in the pan. Don't try to flip them until the skin is ready to release pretty easily from the pan. Get them browned on all sides and nearly cooked-through while you cut up the vegetables. Peel and mince the garlic and shallot. De-seed and mince the pepper. Trim any stems off the green beans and cut them in half. When the wings are about done, push them to the outer rim of the pan and dump in the garlic, shallot and peppers. Stir and fry them for a couple minutes to soften them and get them a little golden brown. Squeeze in the tomato paste, stir and cook for another minute. Dump in the green beans, stir and cook for about two minutes. Pour in all the liquid and saffron, stir and season with salt until the liquid tastes saltier than you want it, to account for the rice you're about to add. Stir in the rice, reduce the heat to a high simmer, and never stir the paella again. Just let it cook unitl the rice has absorbed most of the liquid and is almost cooked (test by tasting). If the rice is still very crispy and all the water is gone, you can always sprinkle some more water on any dry patches. When the rice is almost-but-not-quite cooked, turn the heat up to boil out any excess water and brown the bottom layer of rice, known as the socarrat. On my gas stove, I used high heat, but on a more powerful stove you might want medium-high. Use your nose to determine when the bottom is browning and when it is about to burn — I take mine off the heat when I just start to smell burning. Let rest at least 15 minutes before serving, during which time you can cut your lemon into wedges. Use a wide, rigid serving spoon to scrape the socarrat off the bottom when scooping onto plates. Squeeze lemon over top at the table.

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Thanks to Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! If you're looking to buy some candy online instead of making it, I recommend Candylabs in Montreal: https://candylabs.ca/ ***RECIPE*** 1 cup (237mL) lemon/lime juice 3 cups (600g) sugar 1 cup (237mL, 312g) corn syrup (or any invert syrup) 1 cup (237mL) water gel-style food coloring Reduce the citrus juice down to a syrup in a wide pan at the lowest heat possible — the lower the heat, the better the flavor. Combine the sugar, corn syrup and water in a saucepan. Cover and bring it to a boil on high heat. Boil most of the water out, until the temperature is about 310ºF/154ºC. Be careful — syrup this hot is very dangerous if it gets on you. Take it off the heat and let the syrup cool down in the sauce pan, stirring occasionally. Eventually the syrup will start solidifying along the sides and you'll need to scrape it off and into the center where it can re-liquify. When it's barely loose enough to stir anymore, stir in the citrus syrup — again, the flavor will be better if you protect it from very high temperatures. When the syrup has cooled to the point where you won't be able to get it all out of the pot, it's probably ready to work. Pour as much of it as you can out onto a heat-safe work surface, and quickly push it around with your spoon before it sticks to the surface (it is also sure to stick if it's too hot). VERY CAREFULLY, start touching the molten candy mass with your hands, for just a second at a time before it burns you. (If it's way too hot, it'll stick to your hands and badly burn you — it's only ready to handle when it's a semi-solid mass. You can wear food-grade latex gloves so that if you get hot syrup stuck on you, you can tear them off. And/or, you can have a bowl of cold water nearby that you can plunge into if you get hot syrup stuck to you. Either way, you are going to burn yourself. This is a dangerous thing to do, and if you are not experienced working with hot things, I don't think you should do it.) Fold the candy mass around to bring the cooler exterior into the hot interior and equilibrate the temperature. I work it for a second at a time before dropping it back down on my stone counter again before it burns me. Once the whole mass cools to the point where you can start stretching, start stretching — pull the candy out into a long rope, fold it over on itself, repeat. The goal is to work air into the candy. Keep stretching until the candy is white and satiny. Use scissors to cut it up into as many different chunks as you plan to color individually for your design. To color the first lump, warm it back up to working temperature in microwave — nuke it 2-3 seconds at a time, flip it, repeat. (If you microwave it for too long, it will melt onto the floor of the microwave and you will burn yourself trying to lift it out.) You'll have to fold and stretch the candy a few times to bring the whole lump back to thermal equilibrium. Once it's at a workable texture, make a little well in the lump and pour in your gel-style food coloring. Fold and stretch the candy to work the coloring through, re-heating as necessary. Slowly assemble your design thusly. If you need more details, consult someone else — I'm terrible at this. Roll the finished candy into the thinest ropes possible and let cool before cutting. I put a storage bin in the sink, suspend the candy over the edge of the counter and cut with my knife, letting the candy fall into the bin. Once cut, keep it in an airtight container or it'll get sticky.

Thanks to Skillshare for sponsoring this video! The first 1,000 people to use this link will get a 1 month free trial of Skillshare: https://skl.sh/adamragusea06211 My old enchiladas verdes recipe: https://youtu.be/3RRiYMPYimo 1993 journal article from Poland investigating the safety of tomatillos: https://pbsociety.org.pl/journals/index.php/asbp/article/view/1144 1979 British Medical Journal item on solanine poisoning from green potatoes (an old article because that doesn't happen much these days): https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1597169/

Try Brightland now! Get 10% off when you click my link and get your first Luminous Capsule: http://brightland.co/adamragusea | Thanks to Brightland for sponsoring this video! ***RECIPE, MAKES ONE 9x9 in (23x23cm) PIZZA*** 1 cup (237mL) warm water 1 teaspoon sugar 1 teaspoon dry yeast 2 teaspoons coarse salt (10g, maybe 1 teaspoon of a fine salt) 2-3 tablespoons cornmeal 2-3 tablespoons whole wheat flour (just for flavor, not necessary) bread flour or all-purpose (about 1.5 cups, 200g, but it depends) olive oil sauce (I use Pastene Kitchen Ready ground tomatoes with a little dried herbs, olive oil, pinch of sugar and a tiny splash of vinegar) cheese (I use four 1 oz (28g) sticks of Galbani whole milk, low-moisture mozzarella string cheese with a little grated parmesan underneath) any other toppings you want Put the water in a mixing bowl. Stir in the sugar and yeast and let bloom until the yeast start foaming up or showing any other signs of life. Put in the cornmeal, whole wheat flour (if using), salt and a little glug of olive oil (maybe two teaspoons). Then stir in as much bread flour as you can easily stir in with a spoon — no hand kneading. Cover and let rise slowly in the refrigerator for at least a day and up to a week. Line a 9x9 in (23x23cm) cake pan with parchment paper — crumpling it up first will help it fit down in the corners. Coat the paper in a thin film of olive oil. Pull the dough out of the fridge and knead it a few times with a spoon or oily hands. Stretch it out a little bit in the air then lay it down in the oiled paper, stretch it out into a full square as much as possible (don't worry if it's not quite there yet), cover and let proof until puffy, 1-2 hours at room temperature or a day in the fridge. After it's proofed, it should be easy to stretch it into the corners if it's not there already — be gentle so as to not deflate it. Position a rack at the very bottom of your oven and move the others as high as possible. Heat the oven to its maximum temperature on the normal, non-convection heat setting, or whichever setting on your oven works primarily by heating the bottom element. Top the pizza with sauce and cheese, and bake on the bottom rack until almost but not quite finished — mine took about 9 minutes. Take the pizza out, let it cool and solidify for a minute, then use the parchment paper to lift the pizza out. Peel the paper off and lay it on a cooling rack. Use the cooling rack so slide the pizza back into the oven, directly on the bottom oven rack. Finish baking the pizza to your liking — mine took about 4 minutes at this stage. Slide the pizza back onto the cooling rack and let cool before cutting.

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Thanks to Immi for sponsoring this video! Go to https://thld.co/immi_AdamRagusea1221 and use code ragusea at checkout to save $5 on your order. ***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED*** 1 lb (454g) live mussels 1 cup white wine (237 mL) 4-5 cloves of garlic 1 small shallot 1 lemon (one is enough for a few portions) 1-2 tablespoons butter 1-2 tablespoons olive oil red chili flakes fresh herbs (I like fennel fronds) salt pepper Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs. Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil. Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table. Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine. Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.

Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: http://warbyparker.com/ragusea | Home try-ons are offered in the U.S. only. Springcress Trout Farm in Mifflinburg, Pennsylvania Instagram: https://www.instagram.com/springcress.troutfarm/?hl=en Facebook: https://www.facebook.com/springcress.troutfarm/ Seafood Watch, from the Monterey Bay Aquarium: https://www.seafoodwatch.org/ Oyster filtering time-lapse from the Chesapeake Bay Foundation: https://youtu.be/VTuBbuUro4g 2021 journal article on plant-based feed for trout: https://animalmicrobiome.biomedcentral.com/articles/10.1186/s42523-021-00107-2

For your chance to win the Airstream® Interstate 24X and support a great cause, enter at https://www.omaze.com/ragusea | Thanks to Omaze for sponsoring this video! ***RECIPE, FEEDS 8-10*** 5 lb (2.27kg) bone-in chicken thighs and/or legs (I think thighs are better) 1-2 lb (454-907g) dark greens (I like curly kale) 1 lb (454g) carrots 1/2 lb (227g) small dried pasta shape (I like Israeli couscous) 2 onions 2 stalks celery (very optional) 4-5 garlic cloves half a bottle of white wine (if you don't use this you might need more water in the soup and you'll want to put in a little lemon juice or vinegar at the end to taste) 1-2 eggs (depending on if you want to clarify the stock) pecorino or parmesan cheese a few bay leaves fresh herbs for the meatballs and for garnish (I like parsley) dried herbs (I like oregano, thyme, sage and garlic powder) olive oil breadcrumbs (I like panko) salt pepper Cut as much meat off the bones as you reasonably can and set aside. To make the stock, put the bones and skin in a big pot along with an onion (cut in half), a couple carrots and a couple celery stalks. Put the uncovered pot in the oven and brown all the stuff under the broiler/grill, taking it out to stir it a few times. (You can just fry the stuff on the stovetop instead until you've got some color on everything.) Get everything fully submerged in water, cover and cook in the oven at 200ºF/95ºC overnight or up to 24 hours. If you need stock faster, do it at 400ºF/200ºC for 2-3 hours. (You could just simmer it on the stovetop instead of doing it in the oven.) Strain all the solids out of the stock and discard. If you want to clarify the stock, separate out two egg whites, beat them with a little cold water, stir them into the stock and simmer for about 10 minutes. A raft will form at the top that traps impurities — skim or strain it off. (This is also a good time to skim off fat, if you want to. I don't.) To make the meatballs, blitz your reserved chicken meat in a food processor until just before it forms a smooth paste. (You can mince meat by hand with a knife, though it takes awhile.) Put the meat in a big mixing bowl. Crack in one egg, or put in your two reserved egg yolks if you clarified the stock. Grate in a giant pile of cheese. Pour in some breadcrumbs (I shoot for meatballs that are about 1/4 breadcrumbs by volume). Season aggressively with dried herbs and pepper. Season conservatively with salt (you can add more in a sec). Put in a handful of roughly chopped fresh herbs. Pour in a big glug of olive oil. Mix everything up then cook a tiny sample to taste for seasoning (I just microwaved it). Add more salt if needed. Roll into meatballs. You can either poach them directly in the soup, or you can brown them in a pan with olive oil before putting them in. (I recommend browning them in a nonstick pan, since chicken meatballs are very delicate and likely to break if they stick.) To finish the soup, pour the white wine into the stock, drop in the bay leaves and season it conservatively with salt. If you have a leftover cheese rind, you could put that in now to flavor the soup. Chop your remaining carrots and onion into small pieces and put them in the stock. Put in the meatballs (browned or not). Put in the pasta. Simmer the soup until the carrots and onions are soft and the meatballs are cooked through, about half an hour. (It can hold all day like this.) Eventually take out the bay leaves and the cheese rind. While you're simmering the soup, peel and chop the garlic, prep the greens by trimming out any tough stems and cutting the leaves into bite-size pieces. About 10 minutes before you want to eat, stir the leaves into the soup and cook until wilted but still green. If the soup needs more liquid, add some more water and/or wine. If you're not using wine, stir in a squeeze of lemon juice or a splash of vinegar. Taste the broth and add more salt or acid if it needs it. Stir in the garlic right before you want to eat. Garnish the soup with fresh herbs in the bowl. Leftovers freeze and thaw great.

Save $30 on your gut health test kit from Ombre Lab: http://tryombre.com/Adam | Thanks to Ombre for sponsoring this video! 2008 paper in which Turkish scientists found 50ºC for 24 hours is the best time and temp for yeast autolysis: https://www.researchgate.net/publication/248578559_Utilisation_of_spent_brewer's_yeast_for_yeast_extract_production_by_autolysis_The_effect_of_temperature 1916 paper in which American scientists found that yeast extract cured beriberi in pigeons fed only white rice, because B vitamins: https://www.google.com/books/edition/American_Journal_of_Pharmacy/MUwfAQAAIAAJ?hl=en&gbpv=1&dq=nutritional+yeast&pg=PA411&printsec=frontcover#v=onepage&q=nutritional%20yeast&f=false 1995 book chapter covering Justus Von Liebig's experiments with yeast extract: https://www.google.com/books/edition/Cooks_Other_People/lpOqTUucwhUC?hl=en&gbpv=1&dq=Justus+von+Liebig+yeast&pg=PA247&printsec=frontcover 2002 press release from the Marmite company covering their history (much more thorough than what's currently on their website): http://webarchive.loc.gov/all/20021113013604/http://www.accomodata.co.uk/marmite.htm Vegemite. There, I said it.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, MAKES ONE LOAF *** (Based on an old Joy of Cooking recipe) 1 cup (237 mL) milk or water 1/2 cup (118 mL) mollasses 1/2 cup (118 mL) honey 1/2 cup (one stick, 113g) butter 1/2 cup (100g) granulated sugar 1 egg 2 1/2 cups (300g) all-purpose flour 1/2 teaspoon salt (maybe 3/4 if using unsalted butter) 1 1/2 teaspoons baking soda 2 tablespoons ground cinnamon 2 tablespoons ground ginger (use half if you don't want it very spicy) a little finely-ground black pepper Get your oven heating to 350ºF/180ºC. Prepare a 5x9 in (13x23 cm) loaf pan (or really any mid-size cake pan) by either greasing the inside or lining it with a parchment sling. Pour the milk/water into a microwave-safe measuring jug, along with the molasses and honey. Drop in the butter in chunks. Microwave until the butter chunks are halfway melted, stir, and let them keep melting while you measure out the dry ingredients. Put the flour in a mixing bowl along with the salt, baking powder and spices. Whisk to combine and fluff up the flour. The butter should be melted now — put the sugar in with the wet ingredients along with the egg and stir until smooth. Pour the wet mixture into the dry and whisk until just smooth. Pour into the cake pan and bake for about an hour until done inside. The top usually looks a hair raw when the inside is perfect.

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA14 for up to 14 FREE MEALS + 3 Free Gifts across 5 HelloFresh boxes plus free shipping: https://bit.ly/3jZhlZO "Bread Science: The Chemistry and Craft of Making Bread," Emily Buehler: https://www.twobluebooks.com/bread-science/ King Arthur flour blog post testing the autolyse on baguettes: https://www.kingarthurbaking.com/blog/2017/09/29/using-the-autolyse-method 1985 journal article with photos of the micro-structure of wheat and dough: https://digitalcommons.usu.edu/foodmicrostructure/vol4/iss1/15/ 1973 journal article with photo of gluten fibrils surrounding starch granules: https://www.cerealsgrains.org/publications/cc/backissues/1973/Documents/CC1973a63.html

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea — Enter promo code ADAMRAGUSEA for 84% off and 4 extra months for free! Brian Lagerstrom's beef bourguignon recipe that inspired me on this one: https://youtu.be/NaxCIpebhEg ***RECIPE, SERVES EIGHT*** 5 pounds thick-cut beef chuck roast (or 4 pounds boneless short ribs) 1 pound carrots 2-3 celery stalks 1 14 oz (400g) bag of frozen peeled pearl onions 5-6 garlic cloves 1/2 oz (14g, two standard packets) unflavored gelatin red wine (I used about half a bottle) stock or water (about as much as the wine) Worcestershire or soy sauce or fish sauce or some such (and/or a couple stock cubes) tomato paste (buy the stuff in a tube, if you can) balsamic vinegar flour (I used about half a cup, 60g) fresh herbs for garnish (I used the leaves from the celery) salt pepper oil For the mash... 1 whole head of garlic 5 pounds potatoes (I like a mixture of floury and waxy) butter (I used a whole pound / 454g, but you could use far less) milk salt pepper Take a deep roasting pan (at least 9x13 in / 23-33 cm), put it in the oven, and turn on the broiler/grill. While the pan heats up, trim as much of the large, white bands of inter-muscular fat out of the chuck as possible. (No need to trim anything if using boneless short ribs.) Cut the meat into very large chunks, keeping in mind they'll shrink more than half while cooking. Season the meat generously with salt & pepper, and toss it in a thin coating of oil. Take the hot roasting pan out of the oven and dump in the meat, trying to spread it all into a single layer across the bottom. Put the pan back under the broiler and let the meat brown for about 10 minutes — watch it carefully to make sure nothing burns. Pull the pan out and stir in enough flour to generously coat the meat (I used about half a cup / 60g). Put the pan back under the broiler and let the flour brown for a few minutes. Lay a squeeze or two or tomato paste on top and let that brown for a minute. Turn off the broiler, take the pan back out, pour in enough wine to come 1/3 of the way up the meat. Pour in enough stock or water so that the liquid comes 2/3 of the way up the meat. Throw in a big glug of Worcestershire or soy sauce or some such, and maybe a couple stock cubes if you used plain water (really not necessary, though). Stir everything up, cover the pan tightly with foil and cook in the oven at 275ºF/135ºC until the meat is almost as soft as you want it, which took me four hours. For the roasted garlic mash, trim the tips off of all the cloves on a head of garlic, coat it in oil, wrap it in foil and put it in the oven with the meat. At such a low temperature, it should take hours to go soft and golden, so put it in soon after you get the meat going. While you're waiting you can peel the carrots (or not) and cut them and the celery into large bite-size chunks, and crush and peel 5-6 garlic cloves. When the beef is almost as fork-tender as you want it, put the carrots, celery and frozen onions in the pan. Get them spread into an even layer and try to get them stirred in with the beef and sauce, but don't stir so hard that you break the beef apart. It's fine if the veg is kinda sitting on top for now. Re-cover the pan with foil, put it back in the oven and cook until the vegetables are as tender as you want them, 1-2 hours. While you wait, you can peel your potatoes for the mash (I peel floury baking potatoes for mash but I leave the skins of waxy potatoes on), cut them into big chunks and boil them until you can very easily pierce them with a fork, about 20 minutes. Drain out the water, and combine the potatoes in the still-hot pot with the butter, a bunch of pepper, a little splash of milk to start with, and a big pinch of salt to start with. Take the roasted garlic bulb and squeeze its golden guts into the potatoes. Mash or whip the potatoes until they're as smooth as you want them and then taste. Add more salt if needed, and stir in enough additional milk to get you the texture you want, keeping in mind it will stiffen as it cools to eating temperature. Cover and keep warm on a low burner until dinner. Empty the gelatin packets into a little cup or bowl and stir in just enough cold water to get it dissolved — it'll thicken up (bloom) rapidly. Take the roasting pan out of the oven when the vegetables are as soft as you want them. Taste the sauce and add more salt and pepper if needed (it should taste a little too salty on its own). I like to add a glug of balsamic vinegar at this point. Drop the bloomed gelatin into the pan in dollops. Use a spatula to gently fold all the ingredients together without breaking up the soft beef chunks. It's ok if the sauce isn't totally homogenous yet. Put the pan back in the oven uncovered, turn on the broiler and brown the top, which took me 10 minutes. Serve the stew over mash, spoon over extra sauce and garnish with herbs.

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Thanks to Magic Spoon for sponsoring this video! To get Magic Spoon’s BEST offer yet, click this link for 20% off: https://magicspoon.thld.co/RAGUSEABF (offer ends 11/29) If you’re watching this after Cyber Monday (11/29), not to worry! You can get $5 off your delicious, healthy cereal by clicking this link: http://magicspoon.com/RAGUSEA ***RECIPE, MAKES 6-8 BIG COOKIES*** For the cookies: 1 cup (200g) granulated sugar 1.5 sticks (170g) softened butter 1/2 cup (120g) sour cream 2 eggs 1 teaspoon vanilla 1/4 teaspoon almond extract 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon coarse salt (if you're using unsalted butter) 2 cups (240g) all-purpose flour For the frosting: 6 cups (720g) powdered sugar 2 tablespoons corn syrup (more if you want the icing gooey rather than crisp) 3-4 (21-28g) tablespoons cocoa powder (I think dutched works better) milk (just enough to dissolve everything, which isn't much) blue food coloring (optional to darken the chocolate color) Combine the granulated sugar and softened butter in a mixing bowl and whip until very fluffy — this should take a few minutes, even with an electric beater. Whip in the sour cream until fluffy, followed by the eggs and the vanilla and almond extracts. Mix in the flour gradually, along with the baking soda, baking powder and salt (if you used unsalted butter). If you want firmer cookies, you could increase the flour a bit. Cover two baking sheets with parchment paper and deposit the batter in dollops, being sure to leave lots of room for each to spread — I used a half-cup measure for each dollop and got seven large cookies. Using clean, wet hands, smudge the batter of each dollop around to get a reasonably smooth, even shape. Bake 350ºF/180ºC convection (375ºF/190ºC conventional) until just baked through but still pale on top, about 20 minutes. You could use the toothpick trick to assess doneness, or pat them to see if they still feel squishy in the center (they shouldn't). Let the cookies cool and solidify before peeling them off the paper and flipping them around — the flat bottoms become the tops that you ice. Put the powdered sugar in a mixing bowl along with the corn syrup and stir in just enough milk to get you a very thick (yet still spreadable) glaze — it will only take a glug. If you make it too loose, you can always stir in more sugar. If there are lumps, just let the mixture sit for a few minutes before stirring it again. Ice the white halves of the cookies (watch the video for some technique suggestions) and let those firm up for about an hour before you put on the chocolate icing. To convert the remaining icing into chocolate, stir in the cocoa powder (add enough until you like the taste), and enough additional milk to get you a thick yet spreadable texture. You might also consider adding a bit more corn syrup to make the chocolate icing gooier than the white icing. If you want the color to be darker (or even black), stir in blue food coloring a few drops at a time, keeping in mind the color will be darker when it dries. Ice the chocolate sides of the cookies and let them dry overnight; I think they taste even better when two days old.

Thanks to Audible for sponsoring this video! Start listening with a 30-day Audible trial. Choose one audiobook and two Audible Originals absolutely free: http://audible.com/adamragusea or text adamragusea to 500-500. The Alternative Crops and Organics Program at North Carolina State University, which runs the experimental black périgord truffle orchard at NCState's Mountain Research Station: http://www.NCHerb.org Lois Martin (and Monza) at the Truffle Dog Company: https://truffledogcompany.com/lois-martin-tdc/ Katie Learn at NC State: https://www.ces.ncsu.edu/profile/katie-learn/ Ella Reeves at NC State: https://cals.ncsu.edu/entomology-and-plant-pathology/people/ereeves2 "Truffle Hound" by Rowan Jacobsen: http://www.rowanjacobsen.com/books/truffle-hound

Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3000 points on your first receipt! → https://fetch.thld.co/aragusea_1121 My guide to stuffing: https://youtu.be/WqEiGpdkJIY My recipe for corn pudding, which you could make with the turkey fat: https://youtu.be/kpmzN4HFbHs ***RECIPE*** a turkey a couple onions tomato paste a handful of dried mushrooms a packet of unflavored gelatin (optional) butter (optional) white wine (optional) salt, pepper, herbs and spices (I used dried thyme and sage on both sides, and onion and garlic powder on the flesh side) I recommend starting this two days before your feast, but you could do all the 2-days-out stuff on the day before. 2 DAYS OUT Open your turkey, set aside the neck and giblets. Put all your bones and trimmings in the same place as you debone. Flip the bird around so you're looking at its backbone. Slice down one side of the spine and gradually peel meat off the central skeleton. When you reach the hip and shoulder joints, grab the joint with kitchen scissors and twist hard to dislocate it. Then you can snip through the ligaments. Keep peeling off meat until you get all the way to the breastbone. Rotate the bird and repeat on the opposite side, thus freeing the central skeleton. To debone the leg quarters, slice on top of the hipbone, peel meat off the side of the bone, slip your knife up under the bone and saw outward to where the hip joint used to be, thus freeing that end of the hipbone. Slice on top of the knee and the shinbone all the way down to the ankle, peel meat off the side of the bones, grab the hipbone and saw underneath the knee and shinbone to free all of the meat. Use scissors to snip the tendons/skin at the ankle and free the bones. Use pliers to pluck out the bone-like tendons running through the legs. You could just cut the wings off, but I think it's worth deboning the drumette at the top . Slice on top of the humerus bone, peel meat off the sides, slip your knife under the bone and saw out toward where the shoulder joint used to be. Once that end of the humerus is free, use your scissors to snip the elbow joint and free the rest of the wing. Trim away any remaining cartilage or anything else you wouldn't want to eat. Fold the tenderloins back so that the meat will lie at a more even thickness. Make a few shallow slices into the thickest part of the breast to get it to lie flatter. Use your scissors to cut the leg quarters off of the breast so you can cook all the dark meat on a separate tray. Season the flesh side of the turkey then position the pieces on baking trays, skin-side up — the dark meat should be on one tray and the white meat on another. Season the skin side. Tuck any exposed meat up under the skin, transfer the trays to the refrigerator uncovered and let the skin dry in there until you're ready to roast. Put all the bones in a big roasting tray along with a couple onions cut in half. Roast in the oven at 400ºF/200ºC for about an hour until brown, but don't let anything burn. Flip everything around a few times as you roast. Halfway through, squeeze a little tomato paste onto the bones. Transfer everything to the stovetop, submerge in water and throw in the dried mushrooms, some peppercorns and bay leaves (if you're into that). Bring to a boil, reduce to a simmer and cover. Simmer the bones, stirring occasionally and replenishing the water as needed until the bones easily break — it took me 16 hours. 1 DAY OUT Fish most of the solids out of the stock and discard. Sprinkle in the packet of gelatin (not necessary but it can help you increase your final sauce yield), bring to a boil and reduce it as much as you can without thickening it up very much. Fill a huge bowl halfway up with ice and water, and nest a smaller bowl inside. Lay a sieve in the inner bowl and pass the stock through, discarding any remaining solids. Stir the stock occasionally to help it cool down as fast as possible. Remove the inner bowl, cover, and chill until the fat has risen to the top and the stock underneath has set into a solid block of meaty jello. Skim the fat off the top and discard or save for corn pudding (recipe above). Transfer the stock to a wide pan and reduce to a glaze, along with an optional glass of white wine. Season to taste, and you can refrigerate this until the feast. DAY OF THE FEAST Roast the turkey at 400ºF/200ºC, basting occasionally, until the white meat reaches 160ºF/71ºC and the dark meat 185ºF/85ºC (the dark meat will prob be done first). If you want darker color, jack up the heat toward the end. Mine took about 90 min. Rest before slicing. Reheat the demi-glacé. If you want greater sauce volume, hold it at a very low simmer and gradually stir in a lot of butter — up to 1:1 butter and demi-glacé. If you don't let it boil, the emulsion should hold. Taste and adjust seasoning. Inform everybody this sauce is way stronger than gravy, so they don't need much.

This video is an ad for OnePlus — thanks for their sponsorship! The OnePlus 9 Pro is a premium flagship Android smartphone with an amazingly powerful Hasselblad camera. Lauren and I had a great time shooting this video with it. OnePlus says you should never settle on your phone, nor on your Thanksgiving sides. Check out more side dish recipes from @EthanChlebowski and @NOTANOTHERCOOKINGSHOW: https://bit.ly/AdamRSaveThanksgiving ***RECIPE, SERVES 8 AS A SIDE*** 1 bunch (100g) green onions 2 red chilies 1 ear fresh sweet corn (or 1 cup, 100g of drained canned corn kernels, or frozen kernels) 2 15 oz cans of creamed corn (850g total) 1 14 oz (400g) can of sweetened condensed milk 4 eggs 1 cup (150g) cornmeal (use less if you want it less bread-like) 1/4 cup (30g) cornstarch 2 teaspoons (10g) coarse salt 1 teaspoon dried sage 1 teaspoon dried thyme 1 heaped tablespoon (12g) baking powder 1/2 cup (1 stick, 115g) melted butter (or rendered turkey fat) Heat your oven to 375ºF/190ºC. Use a little of your melted butter (or turkey fat) to grease a 9x13 inch (23x33cm) baking dish. Slice the green onions, and put the white and whitish-green slices in a mixing bowl, reserving the green slices. Shuck the corn, slice off the kernels and put half of them in the bowl, reserving the other half. Slice the chilies into thin rounds and reserve. (If you want less heat, discard the upper portion of the chilies where the seeds and ribs are most concentrated.) In to the mixing bowl, put the creamed corn, sweetened condensed milk, eggs, cornmeal, cornstarch, salt, sage, thyme, baking powder and melted butter (or turkey fat). Stir the batter until smooth — it should be very loose. Pour it into the baking dish. On top, scatter the onion greens, chili slices and remaining corn kernels. Bake for about a half hour, until the top is starting to go golden and the inside feels just barely solid.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. My old video on this subject from the start of the pandemic: https://youtu.be/_O-E-7MMNyE Prof. Carl Philpott at the University of East Anglia: https://people.uea.ac.uk/c_philpott Fifth Sense, the U.K. charity helping people who've lost their sense of smell/taste: https://www.fifthsense.org.uk/ "Geographical Variations in Host Predisposition to COVID-19 Related Anosmia, Ageusia, and Neurological Syndromes," April 2021: https://www.frontiersin.org/articles/10.3389/fmed.2021.661359/full "Prevalence of Chemosensory Dysfunction in COVID-19 Patients: A Systematic Review and Meta-analysis Reveals Significant Ethnic Differences," Sept. 2020 (not free): https://pubs.acs.org/doi/10.1021/acschemneuro.0c00460

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA14 for up to 14 FREE MEALS + 3 Free Gifts across 5 HelloFresh boxes plus free shipping: https://bit.ly/3mx7agL ***RECIPE, SERVES 4-6*** 1 3 lb (1.36kg) beef chuck roast (or any other good braising cut, like boneless short rib or brisket) 1 onion 5-6 cloves of garlic 1-2 dried New Mexico chilis (very optional) 2 oranges 1 lime 1-2 egg yolks 2 lb (908g) carrots 1 12 oz (240g) bag egg noodles tomato paste oil butter sugar salt pepper fresh herbs (I put thyme in the sauce and had cilantro on the side) Trim any very large chunks of fat out of the beef as you cut it into big pieces — I got 16 pieces out of my roast. (Remember they'll shrink a lot). Heat some oil in pan (ideally one for which you have a lid) and brown the beef in two batches. While you're doing that, peel the onion and slice it into thin wedges. When all the beef is out, put the onion in and fry it for a few minutes until it starts to turn brown. While you're doing that, crush and peel the garlic and throw it in with the onions, whole. Stir in a squeeze of tomato paste. When the fond on the bottom of the pan is about to burn, deglaze with two cups (475mL) of water. Return the beef to the pan. Zest in both of the oranges and squeeze in their juice. Throw in the chilis, if using. Grind in some pepper and stir in two pinches of salt. Bring to a boil, reduce to a simmer and cover. It'll take 4-5 hours to braise until the meat is soft. Check on it once or twice to stir things around, make sure nothing is sticking to the bottom, and make sure all the liquid isn't evaporating out. If it needs more water, give it some. When the beef is about as soft as you want it, uncover and let the sauce reduce a bit while you prep the sides. Heat the oven to 400ºF/200ºC. Peel the carrots and cut them into 1cm slices. (You could simply simmer them with the beef for the last hour of braising if you don't want to roast them.) Throw them on a roasting tray, toss with oil salt and pepper, and roast for about 20 minutes until golden and tender. Stirring halfway through helps. Zest the lime, and toss the zest through the carrots right before you eat. (Save the lime itself for the beef.) Get the egg noodles boiling in salted water. Drain when done, and toss with a little butter to keep them from sticking to each other. When you're ready to finish the beef, turn the heat off. Pull the chilis out and discard. Pull out all the beef chunks, being careful not to break them apart. Taste the braising liquid, and give it more of whatever you think it needs — salt, pepper, a pinch of sugar, a little lime juice. With the heat off and the sauce definitely not bubbling, stir in one or two egg yolks, depending on how thick you want the sauce. Turn the heat back on and bring the sauce to a simmer, stirring constantly. (If you really boil it, the egg will go grainy.) You should notice the sauce thicken a little when it simmer and the eggs cook, but it'll thicken more as it cools to eating temperature. Put the beef back into the sauce, and carefully coat the pieces without breaking them apart. You could also stir in some fresh herbs at this point, and maybe a little water if the sauce is too thick. Put all the food on a plate and eat it. When you reheat any leftovers, do it gently so you don't overcook the egg in the sauce.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea - Enter promo code ADAMRAGUSEA for 83% off and 4 extra months for free! The Part I vid, malt to wort: https://youtu.be/q8LJb9XBU2U Thanks to Dr. Nathan Duncan at Maryville College: https://www.maryvillecollege.edu/academics/faculty/nduncan/ 2018 study showing a genetic association with bitter taste presences or aversions: https://www.nature.com/articles/s41598-018-34713-z "The brewing industry in England, 1700-1830," Dr. Peter Mathias, 1959: https://www.google.com/books/edition/The_brewing_industry_in_England_1700_183/PyU9AAAAIAAJ?hl=en

Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: http://warbyparker.com/ragusea | Home try-ons are offered in the U.S. only. ***RECIPE, MAKES 4 DINNER-SIZE PORTIONS*** 1 lb (454g) fresh mushrooms (cremini would be a safe bet) 1 oz (30g) dried mushroom (porcini would be a safe bet) 1 onion 1 cup (237mL) brandy (or whiskey, or white wine, or replace with water and give the soup of splash of vinegar to taste at the end) 4 cups (946mL) water 1 cup (237mL) cream (could use coconut cream instead 3-4 garlic cloves 1/4 cup (30g) flour 2 tablespoons Worcestershire sauce (could use soy sauce or yeast extract instead) salt pepper olive oil butter (could use more oil instead) fresh herbs for garnish (I like tarragon and/or thyme and/or parsley) If you are bothered by the bits of sand sometimes found on dry mushrooms, start by bringing the four cups of water to a boil, take them off the heat, stir in the dry mushrooms and let them steep for half an hour. Pass the resulting mushroom stock through a sieve with a coffee filter in it to get the sand out. Briefly rinse the rehydrated mushroom chunks. If you don't care about the sand, never mind. Peel and roughly chop the onion. Heat a film of olive oil in a deep pan/pot and sauté the onion 5-10 minutes until it's starting to go soft and brown. Melt in a couple tablespoons of butter (or more olive oil) and stir in the flour to make a roux. Fry the roux a few minutes until it's starting to go brown and smell nutty. Deglaze the pan with 3/4 of the brandy (reserve the rest for later) — be sure to turn off the heat first if you're using a gas stove (learn from my mistakes in the video). Gradually stir in the water (which may already be mushroom stock, if you did the sand-removing procedure) until smooth. Stir in the dried mushrooms, the Worcestershire sauce, grind in some pepper, cover and let simmer for at least a half hour (an hour is better). Meanwhile, wash your fresh mushrooms, trim off any woody bits of stem they have and slice them thin. Heat a thick film of olive oil and melted butter (or just use oil) in a wide pan, stir in the mushrooms and give them a pinch of salt and a few grinds of pepper. Stir the mushrooms until they release a ton of water and start simmering. At that point, you have a few minutes in which you can peel and mince the garlic. Once the water boils out of the mushrooms, you'll need to stir constantly to keep them from burning. Fry them until they've shrunk a lot and are brown. Stir in the garlic and fry it for a few minutes. Deglaze with the remaining brandy (again, off the heat if you're using gas), take if off the heat and reserve until the soup base is done. When the soup base is done simmering, puree it until smooth. If you want to be extra fancy, pass it through a sieve and discard the fibers. Stir in the fresh mushroom mixture and 3/4 of the cream (you might not want all of it). Gently boil the soup for a few minutes until the cream thickens a bit. Taste and adjust seasoning — it'll probably need more salt. If you didn't use any alcohol, remember to give it a splash of vinegar to taste now. Add more cream if it needs it, and/or reserve the remaining cream for garnish. Serve the soup hot in bowls, maybe drizzle a little cream on top just for pretty, and maybe let everybody garnish with their choice of fresh herbs at the table.

Thanks to Audible for sponsoring this video! Start listening with a 30-day Audible trial. Choose one audiobook and two Audible Originals absolutely free: http://audible.com/adamragusea or text adamragusea to 500-500.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE*** 1 lb (454g) soft caramel candies, unwrapped 1 box (15.25 oz, 432g) German chocolate cake mix 2/3 cup (157mL) evaporated milk, divided in two equal portions 3/4 stick (6 tablespoons, 85g) softened butter 1 cup (170g) dark chocolate chips 1 cup (150g) chopped nuts (we used pecans) Heat your oven to 350ºF/180ºC. Combine the cake mix, butter and half the evaporated milk and beat until they come together into a stiff dough. Grease an approx. 9x13 inch ( 23x33 cm) cake pan and drop in half the dough mixture in dollops. Put the pan in the oven and bake the dollops for about 5 minutes. Combine the unwrapped caramels with the remaining evaporated milk and get them just hot enough that you can stir everything together into a smooth caramel sauce (we used the microwave). Chop your nuts, if they need to be chopped. Take the pan out of the oven and sprinkle over the chocolate chips and nuts. Drizzle in the caramel sauce to get an even layer over everything. Deposit the remaining chocolate dough in dollops on the top. Bake about 18 minutes — it should look slightly under-baked when you take it out, otherwise the caramel will be too firm by the time it cools. I like to cut them into squares after they've cooled and then refrigerate them overnight to make them extra-chewy.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea - Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free! Thanks to Dr. Nathan Duncan at Maryville College: https://www.maryvillecollege.edu/academics/faculty/nduncan/ My old video about malt: https://youtu.be/nf3maJWJgSo

Thanks to Magic Spoon for sponsoring this video! Click here https://magicspoon.thld.co/ragusea_1021 and use code RAGUSEA to get $5 off today! ***DOUGH RECIPE, MAKES FOUR PIZZAS THIS SIZE*** 1 3/4 cups (415 mL) plain water 1/4 cup (mL) warm water 4 cups (480g) bread flour (plus at least one more cup for kneading) 1-2 tablespoons (20-40g) malted barley syrup (can buy at Whole Foods [not and ad] but honey or table sugar would work instead) 1 tablespoon (15g) salt (I use Morton kosher) 1 packet (7g) dry yeast olive oil Combine the flour and the plain water in a big bowl and stir/knead just until the flour is wet. Punch a large hole in the center, cover the bowl and let autolyse (just sit there) for at least 20 minutes, but an hour is better. Put in the barley syrup (or other sugar), being sure to get a little into the hole you dug earlier. Pour the warm water into the hole, stir in the yeast and let the yeast bloom for a few minutes until foamy, just to wake them up and make sure they're still alive. Put in the salt and big glug of olive oil (I don't know, maybe 1/4 cup), and sprinkle everything generously with more flour before you get in with your hand and start kneading. Knead until the dough is smooth and elastic, adding just enough flour as you go to keep though dough from sticking to everything – I used about 5 cups (600g) total flour and it only took about 5 minutes of kneading after the autolyse phase. For a particularly chewy and puffy dough, cover and let rise until doubled. (You can skip that part if you want and move into the next part.) Punch down the dough and divide it into four equal balls, again adding only as much flour as you need to keep it workable. The balls do not have to be smoothly shaped. Place each dough ball in its own well-oiled container, cover and either let rise on the counter for a couple hours or transfer them to the refrigerator and let rise overnight or up to a week. (I think you get better flavor with the cold rise.) You can freeze any unused dough after it has fully risen. ***THE REST OF THE RECIPE, TOPS ONE PIZZA) 1/4 cup crushed or ground canned tomatoes (I like Pastene Kitchen Ready [not an ad] ground tomatoes for pizza sauce) flavorings for the pizza sauce (I used a little dry oregano and basil and chili flakes, garlic powder, black pepper, a pinch of sugar and a little glug of olive oil) 1 oz (30g) of thinly sliced bresaola (could use prosciutto instead) 1 shallot 4 oz low-moisture mozzarella (my favorite is Galbani [not an ad] whole milk string cheese cut into rounds) a few fresh flat-leaf parsley leaves gated parmesan flour cornmeal Get a pizza stone or steel pre-heating on your oven's maximum temperature, ideally convection. I heat my steel for. a full hour before I bake. Stir the sauce flavorings into the crushed tomatoes. Peel and thinly slice the shallot. Grate the mozzarella and keep it cold right until it goes on the pizza. Coat a pizza peel generously with equal parts cornmeal and flour. Stretch the dough (sticky doughs are easier to shape when cold) and lay it on the peel. Top with a thin layer of sauce and grated parmesan. Tear one a few ribbons of bresaola and lay on a few slices of shallot. Top with half of the mozzarella, being sure to partially cover the bresaola. Tear on the remain bresaola and sprinkle on some more shallot (you'll prob only need half of the shallot). Scatter on the rest of the mozzarella (leaving at least some of the bresaola uncovered), then put on a few more shallot slices and the parsley leaves. Shake the pizza on the peel every now and then as you are building it, to make sure it doesn't stick to the peel. Slide the pizza onto the pre-heated steel or stone and bake until finished — mine took seven minutes. Remove directly to a cooling rack and let it cool to eating temperature before slicing. You can also shimmy the pizza on the cooling rack to let any excess flour and cornmeal fall away.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Dr. Pietro Fontana's 2019 paper on hopper crystal growth in microgravity: https://www.nature.com/articles/s41526-019-0085-0 NASA videos made by Dr. Don Pettit aboard the ISS: http://lateralscience.blogspot.com/2014/10/nasa-microgravity-hopper-crystals.html Maldon Sea Salt video: https://youtu.be/YjNIeXyojpw

Thanks to Allform for sponsoring! Click here https://allform.com/adamragusea for 20% off the sofa of your choice! We chose a leather 3-seater with a chaise. ***CRUST RECIPE, MAKES 12 EMPANADAS*** 3 cups (360g) all-purpose flour 4 oz (113g) butter-flavored shortening (or butter, or lard) 2 teaspoons (10g) salt (plus more coarse salt for topping) 2 eggs (one for the dough, one for the egg wash) 1/3-1/2 cup (80-118 mL) white wine (or water) Combine the flour and salt and cut in the fat until you get a breadcrumb-like consistency. Mix in one egg and enough wine (or water) to make it come together into a dough. Knead for a few minutes until it's somewhat elastic. Cover and refrigerate for at least a half hour before rolling. Prepare an egg wash by beating an egg with enough water to get a paintable consistency. When the dough has rested, divide into 12 balls and roll them smooth. Roll each one out individually between two sheets of parchment or wax paper until it's like a thick tortilla. Put a little filling in the center of each one (filling recipes below), gather the excess up around the filling and crimp the seam across the top of the empanada. If you're having trouble sealing the crust to itself, bush on some egg wash and use it as glue. Put all the filled empanadas on a parchment-lined baking sheet, brush them all with egg wash and sprinkle a little coarse salt over top. Bake at 400ºF/200ºC until brown. ***CHICKEN FILLING FOR 12 EMPANADAS*** 2 big chicken legs (or thighs) 1 14.5 oz (411g) can crushed or diced tomatoes 1 jalapeño 1 bunch green onions 2-3 garlic cloves cheese (I used about 60g manchego) oil salt spices (I used oregano, cumin, smoked paprika and a little cinnamon) Heat a little oil in pot and get the chicken browning. Meanwhile slice the green onions, peel and chop the garlic, and dice the jalapeño. When the chicken is brown, put in the white slices of onion (reserve the greens), jalapeño and garlic and fry all that for a minute. Put in your spices and let them fry for a minute. Deglaze with the canned tomatoes. Put in a pinch of salt to start with, cover, reduce the heat and summer until the chicken is soft — about an hour. Remove the chicken to a cutting board. While it cools, turn up the heat on the pot and reduce the sauce until very thick, stirring constantly. Pull the meat off the chicken, shred it a bit (but remember it'll shred more as you stir into the sauce) and maybe chop it a bit if you don't like long strings of shredded chicken. Put the chicken in the pot along with the onion greens and some crumbled or shredded cheese. Stir, taste, add more salt if it needs it and possibly some water if it seems to dry — but I think dry fillings are better. ***BEAN FILLING FOR 12 EMPANADAS*** 1 15.5 oz (439g) can kidney or black beans 1 shallot 1 red chile 1/2 lb (227g) tomatillos 2-3 garlic cloves 1 lime 1 bunch fresh cilantro cheese (I used about 60g of cotija) oil salt pepper sugar Peel and chop the shallot and garlic and chop the chili. Peel the tomatillos and chop them coarsely. Cook all that in some hot oil in a wide pan, stirring frequently until you have the consistency of a jam or chutney. Drain and rinse the beans and add them to the pan. Zest in the lime and squeeze in half the juice to start with. Put in the cilantro. Grind in a bunch of pepper, crumble or shred in some cheese, and put in a pinch of sugar to balance all the acidity. Mash up a few of the beans to help bing the mixture together, stir and taste. Add more salt if it needs it.

Thanks HelloFresh for sponsoring this video! Use code ADAMRAGUSEA14 for up to 14 FREE MEALS across your first 5 HelloFresh boxes plus free shipping: https://bit.ly/3gz2Zwz My old video on induction ranges: https://youtu.be/Xn1LUo5ra_A Consumer Reports' 2021 stove ratings that found electric burners tend to be more powerful than gas burners: https://www.consumerreports.org/ranges/gas-or-electric-range-which-is-better-a1142956590/ 2020 literature review by the Rocky Mountain Institute (and other nonprofits) on the health risk associated with gas stoves: https://rmi.org/insight/gas-stoves-pollution-health 2011 study on porous radiant gas burners, one of many emerging technologies for making gas stoves more efficient: https://www.researchgate.net/publication/49595963_Performance_analysis_of_porous_radiant_burners_used_in_LPG_cooking_stove

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea - Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free! My old, simpler bagel recipe that uses honey: https://youtu.be/cF-vuTPdOhQ ***RECIPE, MAKES 12 BAGELS*** 1 3/4 cups (415mL) water 1/4 cup (16mL) warm water 2 tablespoons (40g) malted barley syrup (could use honey instead) 1 packet (~9g) dry yeast 1 tablespoon (15-20g) salt (I use Morton Kosher) 4 cups (500g) bread flour to start with, knead in more More barley syrup (or honey), toppings and egg wash (egg beaten with a little water) Everything bagel seasoning: 2 parts coarse salt 3 parts dried onion flakes (might be called dried chopped/minced) 3 parts dried garlic flakes (might be called dried chopped/minced) 3 parts poppy seeds 3-4 parts sesame seeds (a mixture of black and white is nice) 1 part caraway seeds (optional) 1 part fennel seeds (optional) In a large mixing bowl, combine the 1 3/4 cups water and as much flour as you can easily mix in — about 4 cups. Mix/knead until all the flour is wet, then cover and let sit (autolyse) at least 20 minutes, but an hour is better. Form the dough into a nest shape — with a big valley in the center. Add the malt syrup, drizzling most of it outside the hole in the center — only about a teaspoon should be in the hole. Put the 1/4 cup warm water in the hole and stir in the yeast. Let the yeast bloom for about 5 minutes, then put in the salt, another dusting of flour and start kneading. Keep kneading in basically as much flour as the dough can absorb — the drier the dough, the taller the bagels will be. Cover and let the dough rise until doubled, 1-2 hours. Punch down the dough and divide it into 12 smooth balls. Cover them and let them rest for about a half hour. Meanwhile, lightly grease two sheet pans. Form each of the balls into bagels (watch the video for technique, describing it here would be futile), and place them on the greased sheets. Cover loosely with plastic wrap and let rise at room temperature for about half an hour, or in the refrigerator for a day or two. The long, cold rise tastes better. Get your widest cooking vessel filled with water (leaving plenty of headroom) and bring it to a boil. Stir in enough malt syrup to make the water the color of caramel. Boil the bagels 1-2 minutes per side. While they're boiling, cover the sheet pans with parchment paper so the bagels won't get greasy when you return them to the pans. If you're topping your bagels, dip them in egg wash and then into the topping mixture. Bake at 425ºF/220ºC convection, or 450ºF/230ºC conventional until brown and crispy, 20-25 minutes.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Thanks to Dr. Nathan Duncan at Maryville College: https://www.maryvillecollege.edu/academics/faculty/nduncan/ My old videos where I grew that wheat and baked with it: https://youtu.be/HlPm7JtaxE4 https://youtu.be/ee8PL7ToXcg Study about amylase causing dermatitis and asthma in bakers (not free): https://www.sciencedirect.com/science/article/pii/019096229370237N

Thanks to Sensodyne for sponsoring this video! Drink coffee without fear. Brush with Sensodyne Repair and Protect with Deep Repair toothpaste twice a day to repair and relieve the sensitive areas of your teeth: https://www.sensodyne.com/en-us/products/sensodyne-repair-protect-toothpaste/ ***RECIPE, MAKES 9 SLICES*** For the cake: 1.5 sticks (170g) butter 2 eggs 2.25 (270g) cups flour 2 teaspoons baking powder 1 cup (140 mL) buttermilk (can use equal parts regular milk and yogurt or sour cream instead) vanilla 1 cup (200g) brown sugar (or white sugar + dab of molasses) 1/2 cup (60g) malted milk 1/2 teaspoon salt (if using unsalted butter) For the streusel: 1/2 stick (60g) butter 1/2 cup (60g) flour 1/2 cup (100g) sugar 1/2 cup (60g) malted milk 1 tablespoon ground cinnamon 1/2 teaspoon salt (just a pinch if using salted butter) Take out two sticks of butter (130g, total), the two eggs and the buttermilk and let them all come up to room temperature. If you don't want to weight, you can at least warm up the butter on very low power in the microwave until it's just soft, but not melted. Heat oven to 350ºF/180ºC, reduce 10-15 degrees if using convection. Combine all the ingredients for the streusel in a bowl and mix them roughly with your fingertips — it should be a heterogeneous crumb. Use some of your remaining softened butter to grease the inside of a cake pan — I used a 9 inch (23 cm) square pan, but you could use something a little smaller. Get a mixing bowl for the batter and whip the butter and sugar for a few minutes until fluffy. Beat in the eggs one at a time, followed by the buttermilk and as much vanilla as you want (I use at least a tablespoon). Beat in the dry ingredients a little at a time until everything is in. Pour all the batter into the pan and smooth it out. Sprinkle on the streusel and bake until a skewer or knife to the center comes out clean, maybe 50 minutes. The crumb on top will be crunchy when fresh-baked, but will soften up considerably in a day.

Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to https://bit.ly/3r2WO7Q and use promo code ragusea to get 20% off your first order. This isn't really a recipe — just a collection of tips for cooking chicken thighs. I'll summarize. Thigh muscle is different in form and function from breast muscle. I think thighs are way better for most things, and you don't have to worry nearly as much about overcooking them. Compared to breast, try cooking thighs over a slightly lower heat, to give the fat more time to render and the connective tissue more time to dissolve. I like the meat cooked to an internal temperature of 185ºF/85ºC, and it can stand to be cooked even hotter than that. Thighs cooked to lower temperatures tend to me slimy and a little tough. Boneless, skin-on is my favorite way to cook thighs when using dry methods. If you can't buy those, watch the video to learn how to bone-out thighs yourself. If you stew whole thighs and then pull/shred the meat for tacos etc, make sure you remove the cartilage that'll be attached to the meat at the two ends of the thigh bone. It's gross. Here's the Poultry Science article I mention about a new way of deboning chicken (which I have yet to do successfully): https://www.sciencedirect.com/science/article/pii/S0032579119398116

Thanks to Audible for sponsoring this video! Start listening with a 30-day Audible trial. Choose one audiobook and two Audible Originals absolutely free: http://audible.com/adamragusea or text adamragusea to 500-500. Thanks to Dr. Catherine Zabinski at Montana State University, author of "Amber Waves: The Extraordinary Biography of Wheat, from Wild Grass to World Megacrop": https://press.uchicago.edu/ucp/books/book/chicago/A/bo28183488.html Norman Borlaug's 1970 Nobel lecture: https://www.nobelprize.org/prizes/peace/1970/borlaug/lecture/ Borlaug's acceptance speech: https://www.nobelprize.org/prizes/peace/1970/borlaug/acceptance-speech/ United Nations 2019 global population report and future estimates: https://population.un.org/wpp/ World Bank data site where I got the map showing rising global GPD: https://data.worldbank.org/ William S. Gaud's 1968 speech were here apparently originated the term "green revolution": http://www.agbioworld.org/biotech-info/topics/borlaug/borlaug-green.html

Thanks to Ritual for sponsoring this video! Click here http://ritual.com/adam and use code ADAM to get 10% off your first three months with Ritual. #ritualpartner All thoughts and opinions in this video are my own, unless otherwise attributed. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease

Thanks to Morning Brew for sponsoring this video! Sign up here https://cen.yt/mbadamragusea9 for your free daily newsletter — I’ve really enjoyed Morning Brew and I think you will too! ***RECIPE, SERVES TWO*** 1 medium-large crown of broccoli (about 12 oz, 340g) 3-4 garlic cloves 1 small thumb of ginger (about the same amount as the garlic) 1/2 a small fresh chili (or throw the whole thing in) 1 cup water or stock or reserved broccoli water (see below) 1/2 teaspoon onion powder 1/4 cup (60mL) soy sauce 1-2 tablespoons brown sugar (or white sugar + a dab of molasses, or honey) 2 teaspoons mustard 2-3 tablespoons Marmite (or oyster sauce) 1-2 teaspoons toasted sesame oil 2-3 tablespoons cornstarch (or any refined starch) pepper MSG to taste (salt would be fine) any cooking oil sesame seeds for garnish (very optional) 1 cup (200g) white rice (dry) Wash and drain the rice, combine it with 1.75x the volume of plain water in a pot, bring to a boil uncovered and cook until the water level goes just below the surface of the rice. Cover, reduce the heat to low and let cook for 10-15 minutes or until all the water is absorbed. Turn the heat off but leave the lid on as it rests until you eat. Fluff before serving. (Or make your rice however you want — there's literally no way I can make rice on the internet that won't make people angry, so I just try it a different way every time.) While you're getting the rice going, peel and chop the garlic and ginger with the chili. Put a steamer basket at the bottom of a big pot and put in enough water to come up to the basket. Cover the pot, put the heat on high and bring the water to a boil. (If you don't have a steamer, you can boil the broccoli instead.) While you're waiting for the water to boil, cut the broccoli into bite-sized florets. When the steamer is steaming, throw in all the broccoli, cover, and get a big bowl of ice water ready. When the broccoli has steamed for three minutes (maybe 3:30 if you're boiling instead of steaming), pull it out and dump it immediately into the ice water. Stir it around until the pieces have all cooled down. They should feel a little undercooked at this stage. If you want, save 1 cup (237mL) of the green steamer water to use in the sauce. Once the pot is empty and dry, return it to the burner and put your heat on medium. Coat the pan with a thin film of oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in the cup of water (or stock or reserved broccoli water), soy sauce, sugar, mustard, Marmite, sesame oil, onion powder and a few grinds of pepper. While that's simmering, dissolve the cornstarch in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency — you might not need all of the slurry. Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. Remember that the broccoli and rice are totally unseasoned, so the sauce needs to be strong enough and salty enough to flavor both itself and the broccoli and rice, i.e. too strong on its own. The texture should be very thick, because the broccoli will water it down a little. The sauce is easy to burn when it's this thick, so you might want to turn the heat down (or off). Pull the broccoli out of the water, drain it thoroughly and toss it in the sauce until warm and coated. You can stir in water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Tess Gingery's master's thesis on fawn survival at Penn State: https://etda.libraries.psu.edu/files/final_submissions/16486 Study indicating current U.S. deer populations are around their estimated pre-Columbian levels: http://www.iacis.org/iis/2018/2_iis_2018_163-173.pdf Study showing hunting ("harvest") is the top cause of mortality for North American large mammals, including deer: https://www.researchgate.net/publication/230181584_Causes_of_mortality_in_North_American_populations_of_large_and_medium-sized_mammals

Thanks to Crowd Cow for sponsoring this video! Get a $100 of FREE MEAT + Free Shipping from Crowd Cow when you sign up and order with my link! https://crowdcow.com/ragusea "Why I no longer pay attention to labels like 'organic'" by Joe Heitzeberg, co-founder and CEO of Crowd Cow: https://www.crowdcow.com/blog/why-i-no-longer-pay-attention-to-labels-like-organic Thanks to Larry Tebben of Tebben Ranches in Floresville, Texas: http://texasreservewagyu.com/

Thanks to Helix for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the U.S. Financing offer available from August 23rd, 2021, through to September 19th, 2021. ***RECIPE*** For the cake: 1/2 cup (60g) cake flour (all-purpose would be ok instead) 1 1/4 cups (150g) powdered sugar (could use 3/4 cup granulated sugar instead) 1/2 cup (50g) cocoa powder (or replace with more flour if you don't want chocolate) 1 teaspoon baking powder 1/4 teaspoon salt 4 egg yolks (reserve the whites for the meringue 1/2 cup (140g) Greek yogurt (could use sour cream instead) 1/3 cup (85 mL) milk (coffee would be good instead, water would be fine) 1/2 cup (120 mL) any neutrally-flavored cooking oil For the ice cream: Two pints (946 mL) any ice cream you like (I used strawberry) For the meringue: 4 egg whites (reserved from the yolks for the cake) 1/2 teaspoon cream of tartar (a little squeeze of lemon or dash of vinegar would be fine instead) 1/2 teaspoon cornstarch (or any refined starch) 1 cup (200g) sugar 1/2 cup (120 mL) water a squeeze of corn syrup (if you have it — honey would work too) 1 teaspoon vanilla extract tiny pinch of salt Get a 9-inch (23 cm) square cake pan — you could use something a little bigger but not smaller. Cut a square of parchment paper big enough to cover the pan and reach up beyond the sides. Cut diagonal slits into all four corners so that the parchment will sit reasonably secure inside the pan. Get your oven heating to 350ºF/180ºC. Combine all the ingredients for the cake, whisk/beat until smooth and keep mixing for a couple minutes to whip some air into the batter. Pour it into the cake pan and bake until a skewer or knife comes out of the center clean — mine took 25 minutes but the time will depend on a lot of factors. Cool the cake on the counter for a bit and then transfer it to the freezer to harden for at least 30 min. About 10 min before you want to do everything else, take your ice cream out and put it on the counter to soften. When it's squishy — soft but not melted — take the cake out of the freezer and drop the ice cream evenly over the surface in dollops. Use the back of a big spoon or a spatula to smooth out the ice cream to an even layer and return the pan to the freezer to harden while you make the meringue. Put the sugar, water and corn syrup in a small sauce pan and turn the heat on high. While it comes to a boil, put the egg whites, cream of tartar and corn starch in a large, heat-proof mixing bowl and whip them until you get firm peaks. When the boiling syrup reaches 240ºF/115ºC, carefully drizzle it into the egg whites as you continue to whip. Once all the syrup is in, keep whipping until the meringue cools down to where it's warm (but not hot) to the touch. Mix in the vanilla and the salt. While the meringue is still warm and pliable, take the pan out of the freezer, dump on the meringue and smooth it out to an even layer. Return the pan to the freezer and let it harden for at least a couple hours — overnight is fine. When you're ready to eat it, use the parchment to lift the whole thing out of the pan and onto a cutting board. Peel the paper off the sides. You could brown the top now, or cut it into 6-9 individual pieces before you brown them (wipe the knife in-between cuts to ensure clean edges). You have at least four options for browning the top: 1) Put the whole thing under a very hot broiler (grill). You might melt the ice cream a little, but if you throw it in straight from the freezer, it'd be fine. This would work best if you browned the whole thing at once, rather than browning individual pieces. 2) Use a cheap fire stick to singe the top. This take a little while and will only do a really good job on the meringue peaks. 3) Use a kitchen torch. This is quick, effective and looks nice. 4) Plate the individual slices, douse them in a very high-proof spirit (I used 190 proof Everclear) and use a fire stick or warm match to ignite the booze. Do this at the table, so people can enjoy the show and blow out the fire before it burns/melts the dessert too much. Be careful, obvs. And turn the lights out so the flames are more visible.

Thanks HelloFresh for sponsoring this video! Use code ADAMRAGUSEA14 for up to 14 FREE MEALS across your first 5 HelloFresh boxes plus free shipping: https://bit.ly/3gz2Zwz I filmed the growing okra plants at the University of Tennessee, Knoxville, Grow Lab: https://growlab.utk.edu/ Scholarly sources on the history of gumbo: "New Orleans Cuisine: Fourteen Signature Dishes and Their Histories," chapter on Gumbo by Cynthia LeJeune Noble, 2009 (not free): https://www.upress.state.ms.us/Books/N/New-Orleans-Cuisine "Cajun Foodways," C. Paige Gutierrez, 1992 (not free): https://www.upress.state.ms.us/Books/C/Cajun-Foodways "The Founding of New Acadia: The Beginnings of Acadian Life in Louisiana, 1765-1803," Carl A. Brasseaux, 1997 (not free): https://lsupress.org/books/detail/the-founding-of-new-acadia/ "Africans in Colonial Louisiana: the development of Afro-Creole culture in the eighteenth century," Gwendolyn Midlo Hall, 1992 (not free): https://lsupress.org/books/detail/africans-in-colonial-louisiana/

Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3000 points on your first receipt! → https://fetch.thld.co/aragusea0921 ***ROASTED GRAPE TOMATOES RECIPE, SERVES TWO*** 1/2 lb (227g) pasta (I like orecchiette for this) 1 pint (about 12 oz, 340g) grape or cherry tomatoes 1 shallot 2-3 garlic cloves 1 fresh chili (very optional) 1 stick rosemary (very optional) fresh basil for garnish parmesan or pecorino cheese for grating salt pepper olive oil Get your pasta boiling in salted water and get your broiler (grill) heating to maximum. Cut all the tomatoes in half and throw them on a sheet pan. Peel and slice the shallot (I like 1/4 circles) and put them on the sheet pan. Peel and coarsely chop the garlic (if it's super fine it's likely to burn), pick and chop the rosemary, seed and slice the chili if you're using it, and put all that on the sheet pan. Drizzle everything with olive oil, season with salt and pepper. Put the pan right under the broiler for a few minutes, just until the tomatoes start to brown. Drain the pasta. You then have two options... Option #1 is combine the pasta with the roasted veg in a pot, tear in the basil, drizzle in some fresh olive oil and stir to combine everything. Put it on a plate and grate on cheese. Option #2 is to put all the roasted veg in a sieve and use a wooden spoon to grind it through until all you have left in the sieve is skins. I do this directly over the drained pasta so the strain sauce falls on top of it. To make it look a little nicer, you could stir back in a few of the chunks from the sieve. Tear in the basil, drizzle in a little fresh oil, put it on a plate, grate on cheese. ***WHITE BEAN AND FENNEL RECIPE, SERVES FOUR*** 1/2 lb (227g) pasta (I used casarecce in the video, but penne would work great) 1 bulb fennel 1 head radicchio 1 15.5 oz (439g) can cannellini beans caraway seeds chili flakes parmesan or pecorino cheese for grating (optional) 1 lemon (only use this if you're skipping the cheese) salt pepper olive oil Get your pasta boiling in salted water and get your broiler (grill) heating to maximum. Cut the stalks off the fennel and set them aside. Stand the bulb up and cut it in half, then slice the halves as thin as possible. Put them on a sheet pan. Peel any wilted outer leaves off the radicchio and slice of the root end, being careful to leave as much of the core as possible to hold the leaves together. Cut it into wedges and put them on the pan. Drain and rinse the beans and put them on the pan. Drizzle all the veg with olive oil and sprinkle over salt, pepper, chili flakes and caraway seeds. Put the pan right under the broiler for a few minutes, just until things are starting to brown — beware the beans might start to explode. Drain the pasta and throw it onto the sheet pan with all the veg. Pick the green fronds off of the fennel stalks, chop them up and throw them on the pan. Drizzle on some fresh olive oil, and if you don't plan to garnish with cheese, juice on the lemon. Toss to combine. If you didn't use the lemon, grate cheese over the finished plates.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea - Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free! 2017 review of alligator aquaculture, covering history and current industry practice (not free): https://www.tandfonline.com/doi/abs/10.1080/23308249.2017.1355350 1999 study on mercury levels in alligator meat, showing farmed gators have hardly any (probably because they're so young): https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.1039.9927&rep=rep1&type=pdf#:~:text=Results%20in%20our%20study%20document,fish%20flesh%20(LDEQ%201998). 2017 case report of a salmonella outbreak on a Louisiana alligator farm: https://journals.sagepub.com/doi/10.1177/0300985816677149?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%20%200pubmed 2012 study showing alligator fat can be used for biodiesel: https://pubs.acs.org/doi/abs/10.1021/ie201000s 2020 injunction against California law that bans gator products: https://docs.justia.com/cases/federal/district-courts/california/caedce/2:2019cv02471/365983/22

Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: http://warbyparker.com/ragusea | Home try-ons are offered in the U.S. only. ***ASPARAGUS + CORN RECIPE, FEEDS 2-3*** 1 lb (454g) shrimp (bigger ones are more likely to cook in the same time as the veggies) 1 lb (454g) asparagus 2 ears fresh sweet corn 2-3 shallots 2-3 garlic cloves 1 lemon salt, pepper, oil and spices (I used garlic powder, onion powder and smoked paprika) fresh herb for garnish (I used lemon balm but parsley would be good) If using frozen shrimp, get them thawing submerged in trickling cool water. They should take 10-15 minutes, depending on size. Trim off the woody ends of the asparagus and put them on a sheet pan. Peel and chop the garlic and zest the lemon — put all that on the asparagus. Peel the shallots, cut them into a few large chunks and don't trim of the part at the base that holds the layers together — put them on the sheet pan. Shuck the corn — you can put it on the pan now or halfway through the cooking depending on how cooked you like it. Peel and devein the shrimp if they weren't already, blot them dry and put them on the sheet pan. Season them with whatever spices you want and a little salt (most shrimp are pretty salty already). Season the asparagus and the shallots. Drizzle everything lightly with oil. Toss to get everything coated and make sure everything is laid out in a flat, even layer. Heat your oven's broiler/grill to maximum and put in the sheet pan, right up near the element. Close the door and check it halfway through, after maybe three minutes. You can flip things around for more even cooking, or you can leave them and get pieces with very brown tops and moist undersides. If you want your corn just warmed up and barely cooked, put it in now. Everything should be cooked after 3-4 more minutes. Scatter over some fresh herb and squeeze on some lemon juice — I recommend eating right off the tray, to keep everything warm. ***CHICKPEAS + LEEKS RECIPE, FEEDS 4*** 1 lb (454g) shrimp (bigger ones are more likely to cook in the same time as the veggies) 1 15.5 oz (439g) or thereabouts can of chickpeas 2 big leeks (the thicker the better) 1 red chili (very optional) tzatziki (store bought or homemade from my recipe below) salt, pepper, oil and spices (I used whole mustard seeds, celery seeds and chili flakes on the shrimp, and harissa powder on the chickpeas) fresh herb for garnish (I used purple basil but cilantro or dill would be good) If using frozen shrimp, get them thawing submerged in trickling cool water. They should take 10-15 minutes, depending on size. Peel the top layer or two off the leeks, since they tend to have a lot of dirt underneath them, and trim off the green tops. Rinse off the stalks and start cutting them into thick rounds from the top. If you still see dirt between the layers, toss those rounds out and keep cutting down the stalk — the dirt is usually only near the top. Put the leak rounds on your sheet pan. Thinly slice the chili and put those slices on the leeks. Peel and devein the shrimp if they weren't already and put them on the sheet pan. Drain and rinse the chickpeas and put them on the pan. You can use the same paper towel to blot the shrimp and the chickpeas dry on the pan. Season everything with whatever spices you want — I used some cracked whole mustard seeds, celery seeds and chili flakes on the shrimp, harissa powder on the chickpeas and salt & pepper on the leeks. Only put a little salt on the shrimp and the chickpeas — they're probably already salty. Drizzle everything lightly with oil. Toss to get everything coated and make sure everything is laid out in a flat, even layer. I put the chili slices on top of my leek slices to the chilis would char. Heat your oven's broiler/grill to maximum and put in the sheet pan, right up near the element. Close the door and check it halfway through, after maybe three minutes. You can flip things around for more even cooking, or you can leave them and get pieces with very brown tops and moist undersides. Everything should be cooked after 3-4 more minutes. Scatter some fresh herb over the pan and drizzle with tzatziki (you might need to loosen up store-bought tzatziki with milk or water to get it to a drizzling consistency) — I recommend eating right off the tray, to keep everything warm. ***TZATZIKI DRIZZILING SAUCE RECIPE*** 1 English cucumber 1-2 garlic cloves 1 lemon 1 cup (237mL) plain yogurt, ideally Greek-style a little fresh dill and/or lemon salt, pepper and olive oil milk or water to achieve a drizzling consistency Sorry, YouTube won't allow me enough characters here to write out the recipe. Just watch the video, and don't bother squeezing out the cucumber juice like I did.

Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get $5 off your order today → https://magicspoon.thld.co/ragusea_0821 Thanks to Dr. Bill Tracy at the University of Wisconsin-Madison: https://agronomy.wisc.edu/bill-tracy/ My old video about flash frozen vegetables: https://youtu.be/U_PMnCpaJiQ Photo of a young Dr. John Laughnan from this paper: https://www.researchgate.net/publication/10652610_Marcus_Rhoades_Preferential_Segregation_and_Meiotic_Drive

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. My old video about the tawa method for making naan at home: https://youtu.be/zogvMiPpQrs ***BAKING DIRECTIONS, DOUGH RECIPES ARE BELOW*** Position one oven rack near the top and another underneath. Put baking tray or a sheet of foil on the bottom rack to catch any stuff that might fall. Start the boiler/grill (the top element) heating on it's maximum setting right before you start rolling out your dough. Roll your dough almost as thin as you can get it — it might need flour to prevent sticking or it might not. Smear your toppings on the — the garlic and cilantro, in this case — but hold off on the melted butter for now. Use your rolling pin to roll the toppings securely into the top of the dough. Lay the breads topping-side-down on the top oven rack below the broiler/grill. If you're nervous about putting your hands in the oven, flip the bread topping-side-down on the counter, roll it up around your rolling pin, stick the pin into the oven and unroll the bread onto the grates. Just make sure they're topping-side-down. Bake for a couple minutes until the breads are brown. If any huge bubbles inflate, try to tamp them down with your tongs. Then use tongs to flip the breads around to bake the topping side. Baking for another minute or so until you have some dark brown bubbles but most of the surface of the bread still looks doughy. Take the breads out and brush them with melted butter (and sprinkle on salt if the butter is unsalted). The odds of the breads sticking to the oven grates increase as you bake subsequent batches and the grates get both dirtier and hotter. You can clean them with a the kind of brush you'd use on an outdoor grill/barbecue, and the burned stuff will just fall onto that tray you left on the bottom rack. If sticking is still a problem, you can rub the grates with a very thin film of oil using an oily paper towel bunched up in your tongs. But the virtue of this method is you can cook a lot of naan at once, so I recommend cooking it all at once! Consider baking one giant loaf, rather than a bunch of small ones — the giant one is easy to handle if you wrap it around your rolling pin to put it in. ***YEAST DOUGH RECIPE, MAKES 2 NAAN OF THE SIZE FROM THIS VIDEO*** Dough: 2 cups (250g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1 teaspoon dry yeast 1/2 teaspoon double-acting baking powder 2 tablespoons oil 1/2 cup (100mL) milk or water, plus more as needed 1 tablespoon yogurt (ideally with live cultures) Toppings: grated or chopped garlic fresh chopped cilantro melted butter (if using unsalted butter, also top the finished naan with a little more salt) Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Leave the dough in a big bowl covered with a wet towel and let it rise until doubled in size, 1-2 hours, but longer is good too. Knead the dough again right before baking, divide it into two balls, and let them rest for about 15 minutes before you roll them out. ***NO-YEAST DOUGH RECIPE, MAKES 2 NAAN OF THE SIZE FROM THIS VIDEO** Dough: 2 cups (250g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon double-acting baking powder 2 tablespoons oil 1/2 cup (100mL) milk or water, plus more as needed 1/4 cup (60g) yogurt (ideally with live cultures) Toppings: grated or chopped garlic fresh chopped cilantro melted butter (if using unsalted butter, also top the finished naan with a little more salt) Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Leave the dough in a big bowl covered with a wet towel and let it rise for at least an hour, but this dough works best for me if I let it rise overnight. Knead the dough again right before baking, divide it into two balls, and let them rest for about 15 minutes before you roll them out.

Use my exclusive link here https://cffe.me/adam to get your first bag from Trade Coffee for free. Thanks to Trade for sponsoring this video! Here's a great article by a Stanford professor explaining bubble nucleation, written for a general audience: https://web.stanford.edu/group/Zarelab/publinks/747.pdf

Thanks to Morning Brew for sponsoring this video! Sign up here https://cen.yt/mbadamragusea8 for your free daily newsletter — I’ve really enjoyed Morning Brew and I think you will too! ***RECIPE FOR ONE LARGE PORTION*** 3 beef back ribs 1 baking potato vinegar garlic ketchup mustard molasses soy sauce hot sauce smoked paprika cheese fresh thyme salt pepper oil Cut the ribs into three individual bones, if they didn't come like that already. Chop up a few cloves of garlic and season the ribs aggressively with salt. Put the ribs in a sealable bag with the garlic, and pour in just enough vinegar to keep the meat coated, along with a little water (1 part water to 2 parts vinegar is good). Let marinate for a few hours or overnight. Remove the ribs from the marinade and try to scrape off most of the garlic pieces. Lay the ribs in a baking dish and seal it tightly with foil. Cut the root ends off a few more garlic cloves but leave the skins on. Put them on a little piece of foil, coat them lightly with oil and wrap them up tight. Stab the potato a few times to let out steam, coat it in oil and season the skin generously with salt. Put the ribs, garlic and potato into a 300ºF/150ºC oven — I like to cook the potato right on the grates. When the garlic is soft and golden brown, take it out — it took me about an hour. Remove the meat when it's very soft and remove the potato when it's squishy inside — both took me about 3 hours at that relatively low temperature. Pour all the liquid and rendered fat out of the rib pan and save it. Tear off a small piece of rib meat and taste it for seasoning. If the meat needs more salt, sprinkle it on now. Cut the potato in half and scoop the inner flesh out to a bowl, discarding one of the skin halves. Mash the potato innards, enrich them with a couple spoonfuls of the rib fat and loosen their texture with the rib broth until they are smooth and moldable. Squeeze the roasted garlic cloves out of their skins and into the potato mixture. Grate in some cheese and stir in salt, pepper and thyme leaves to taste. Pile the filling into the remaining potato skin. Mix up the barbecue sauce by putting about 1/4 cup (60mL) into a bowl and augmenting it with a little molasses, mustard, soy sauce, hot sauce and smoked paprika. If you don't have or like some of those things, they can pretty much all be skipped or swapped. Mix it to taste. Before you put the sauce on, return the ribs to the oven uncovered and turn the broiler (grill) on max. Brown the ribs on all sides under the broiler. About halfway through that process, return the potato to the oven and let the top brown under the broiler. Now brush a thin layer of BBQ sauce onto the ribs and return them under the broiler. When the sauce has browned by not burned, paint on a second thin layer and repeat. Take out the ribs and the potato when both are brown and throw them on a plate. Garnish the ribs with more thyme leaves. and have any unused sauce on the side.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. I shot this video at the Grow Lab, University of Tennessee, Knoxville: https://growlab.utk.edu/ I was aided in researching this video by this journal article, "History and Iconography of Eggplant," by Marie-Christine Daunay and Jules Janick, Chronica Horticulturae, 2007 : https://hort.purdue.edu/newcrop/chronicaeggplant.pdf The Oxford English dictionary was, of course, crucial: https://www.oed.com/ Rousseau's "Lettres élémentaires sur la botanique" on Google Books: https://www.google.com/books/edition/Lettres_%C3%A9l%C3%A9mentaires_sur_la_botanique/wu4_AAAAcAAJ?hl=en&gbpv=0

For unlimited access to the world’s top documentaries and non­fiction series, enter the promo code ‘ragusea’ when prompted and save 25%, which comes out to only $14.99 a year: https://curiositystream.thld.co/ragusea0821 Thanks to CuriosityStream for sponsoring this video! ***RECIPE, 1 EGG SERVES 2 PEOPLE*** Meringue: 1 egg white + 50g powdered sugar + 1/2 teaspoon lemon juice + 1/2 teaspoon cornstarch + tiny pinch of salt Get oven heating to 350F/180C. With an electric mixer, whisk the egg whites to soft peaks. Whisk in the powdered sugar a tiny little bit at a time, and keep beating until you have stiff peaks. (This could take awhile to stiffen up — keep whisking and keep the faith.) Whisk in the cornstarch, lemon juice and salt until smooth. Dump the meringue onto a parchment-lined baking sheet and shape it into a thick, round cake with high sides that dip into the center. Put it in the oven and reduce the heat to 215F/100C. Bake for 90 minutes, then turn the heat off and let it sit in there and dry for many hours — overnight is best. While it's baking, make the pastry cream. Pastry cream: 1 egg yolk + 1 tablespoon sugar + 1 teaspoon cornstarch + 3 tablespoons milk + 1 tablespoon butter + vanilla Whisk the yolks smooth with the sugar and cornstarch. Bring the milk to a simmer and whisk it into the egg mixture. Transfer everything back to the pan and slowly bring to a simmer, whisking constantly. When it starts to gel, turn off the heat and whisk all the lumps smooth. Drop in the cold butter in chunks and slowly whisk it in. There's probably enough heat in the pan to melt the butter, but if you have to you can return it to very low heat — just don't let it bubble again. Whisk in vanilla to taste, along with a pinch of salt if you used unsalted butter. Transfer to a bowl, cover to prevent a skin forming and chill before using. Right before you're ready to assemble the finished dessert, prepare your fruit topping. Fruit topping for my 4-egg pavlova: 1 kiwi, peeled and sliced thin 1 pint raspberries To assemble the final dessert, carefully peel the meringue off the parchment paper and transfer it to a serving platter. If your pastry cream seems too thick to spread, let it warm up a bit before dumping it in the middle of the meringue and spreading it out toward the edges in a thin, smooth layer. Top with fruit, slice into wedges and eat right away — it won't keep.

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA14 for up to 14 FREE MEALS across your first 5 HelloFresh boxes plus free shipping at: https://bit.ly/3haTDal 2017 United Nations study showing declining household sizes globally: https://www.un.org/en/development/desa/population/publications/pdf/ageing/household_size_and_composition_around_the_world_2017_data_booklet.pdf 2019 Pew study showing U.S. household size shrinking steadily (with a slight reversal in recent years): https://www.pewresearch.org/fact-tank/2019/10/01/the-number-of-people-in-the-average-u-s-household-is-going-up-for-the-first-time-in-over-160-years/ 2020 Pew study showing more young adults living with their parents: https://www.pewresearch.org/fact-tank/2020/09/04/a-majority-of-young-adults-in-the-u-s-live-with-their-parents-for-the-first-time-since-the-great-depression/

Thanks to Bespoke Post for sponsoring this video. Get 20% off your first monthly box when you sign up at https://bspk.me/ragusea20 and use promo code RAGUSEA20 at checkout! ***RECIPE*** By weight: 1 part garlic + 2 parts nuts + 2 parts hard cheese + 5 parts basil + pinch of salt + enough olive oil to make it saucy For a single portion: 1 garlic clove (5g), peeled 1 handful (10g) pine nuts (or any other nut) 1 handful (10g) grated pecorino or parmesan cheese 1 big bunch (25g) fresh basil leaves pinch of salt pinch of sugar (not traditional but I think it's nice) good olive oil pasta (1/4 lb, 113g is a generous single portion) Start boiling your pasta in salted water before you make the pesto. If using a knife or a food processor, chop up the garlic clove then start chopping it into the nuts. When you've done about all you can do, start chopping in the basil leaves and then the cheese. When you've chopped everything as fine as possible, sprinkle over a pinch of coarse salt (and sugar, if using) and then grind the mixture into your cutting board with the side of your knife. Try to get the smoothest paste you can. If using a mortar & pestle, put in the garlic clove along with a pinch of coarse salt (and sugar, if using) and grind until virtually liquified. Grind in the nuts until smooth. I think it's easier to chop the basil up with a knife first before grinding it in, along with the cheese. I also find it helps to switch from a stone pestle at this stage to a wooden spoon for the last bit of grinding. Stir in enough olive oil to get a thick, saucy consistency. Drain the pasta, reserving a little bit of the starchy water to mix into the sauce. Stir in the pesto and adjust the consistency with pasta water and/or more olive oil. NOTE: If you want your pesto to stay green permanently, dump it in the boil water before you do anything else. Stir it in there for 10 seconds, then immediately remove it to a bowl of ice water. Squeeze it dry and chop it as fine as possible. Then boil your pasta and do everything else.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea - Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free! 1978 aquarium study that found lots of declawed grabs die of their wounds: http://ufdcimages.uflib.ufl.edu/FI/44/44/00/02/00001/FI44440002.pdf 2016 in situ study that found the same thing: https://www.researchgate.net/publication/292985139_The_effect_of_temperature_on_release_mortality_of_declawed_Menippe_mercenaria_in_the_Florida_stone_crab_fishery Study that found declawed stone crabs have trouble eating and (potentially) reproducing: https://www.sciencedirect.com/science/article/abs/pii/0022098195001182 Study that found 3% of declawed crabs returned to the fishery with regrown claws of legally harvestable size (not free): https://www.sciencedirect.com/science/article/abs/pii/S0165783617300863 Florida Fish and Wildlife Conservation Commission video on how to properly harvest stone crab claws: https://youtu.be/YTgXTS8gLjU Florida Fish and Wildlife Conservation Commission article on stone crabs, showing the diaphragm that seals wounds left by autotomy: https://myfwc.com/research/saltwater/crustaceans/stone-crabs/about/

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE*** There is none. Just boil some vegetables. Watch the video for a few specific ideas, but just get some good stuff and throw it in a pot. Try the Market Square Farmers' Market in Knoxville, Tennessee: https://www.nourishknoxville.org/market-square-farmers-market/

Thanks to Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the United States! Thanks to Hunter Pruett at Middle Georgia Mushroom. Website: https://midgamush.com/ Youtube: https://www.youtube.com/channel/UCf_Dwa8qF3DYkvlcgmM5lvQ Facebook: https://www.facebook.com/middlegeorgiamushroom My old video about what exactly mushrooms are: https://youtu.be/gkaJoIIBAVA

Thanks to Sensodyne for sponsoring this video! Eat ice cream without fear — brush with Sensodyne Rapid Relief twice daily, and in as little as three days you can get relief from temperature-sensitive teeth: https://www.sensodyne.com/en-us/products/sensodyne-rapid-relief-mint-toothpaste/ ***RECIPE, MAKES 8-10 SANDWICHES*** 1 stick (4 oz, 113g) butter, fully melted 1 cup (200g) brown sugar (or white sugar + a glug of molasses) 1 egg 1 teaspoon (4g) baking powder salt (I use a heaped teaspoon of my kosher salt, which is about 6g) vanilla (I just eyeball it, but I like a lot, and used a couple teaspoons) 6 oz (170g) chocolate chips (half a standard bag, I use a mix of white and dark chocolate) 1 1/4 cup (150g) all purpose flour 2 pints (1 liter) ice cream (I like to use a pint of chocolate and pint of vanilla) Get your oven heating to 375ºF/190ºC. Beat the melted butter, sugar, egg and vanilla until smooth. Put in the salt, baking powder and flour and beat until smooth — it should seem wetter and stickier than a normal cookie dough. Chop up your chocolate chips a bit before mixing them in. Cover a baking sheet parchment paper, with excess hanging out that you can use as a sling. Spread the cookie dough onto the parchment in the thinnest, widest possible layer, trying to get as close to a square or rectangle as you can. Bake until just barely done — it only took mine 5 minutes. Use the parchment paper to lift the cookie sheet out of the pan while it's still soft and pliable. Let it cool thoroughly. Pull the ice cream out of the freezer to let it soften a bit. Cut the cookie sheet in half, and slide the side of your knife underneath to release the sheets from the parchment paper. Use scissors to cut the paper in half so that each sheet is on its own piece of paper. Scoop the ice cream out onto one of the cookie sheets — if using two different flavors, alternate scoops of each to get a marbled effect. Pick up the other cookie sheet and turn it upside down on your hand. Take the paper off, and flip it top-side-up onto the ice cream. Gently press down on the top sheet until the ice cream squishes into a uniform, solid layer. Freeze the giant sandwich solid before trimming and cutting into individual sandwiches.

Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get $5 off your order today → https://magicspoon.thld.co/RAGUSEA0721 ***RECIPE, FEEDS 1-2 PEOPLE*** 1 1-2 lb ( .45-.9kg) bird (squab, Cornish hen, etc) flour starch (corn strach, potato stach, etc) baking powder egg salt pepper garlic powder onion powder For the potato salad: 1 lb (.45kg) waxy potatoes 2 green onions 1 garlic clove 1 lemon a few culantro leaves (a small bunch of cilantro or other herb would be fine instead) olive oil mustard honey Cut the bird up into 8-10 bone-in pieces, rinse off any bone shards and dry thoroughly. Season with enough salt, pepper, garlic and onion powder to flavor both the chicken and the breading and dry the pieces skin-side up in the fridge for at least an hour and up to a day. Boil the potatoes whole until you can just barely piece them to the core with a sharp knife. While you're waiting, thinly slice the green onions and mince the garlic. Juice the lemon (you'll probably only need half of it) and mix with olive oil (I use equal parts acid and oil, but I think most people use at least twice that much oil), a spoonful of mustard and a squeeze of honey. Drain the potatoes, let them cool a minute, then cut them up into 1cm chunks. In a bowl, stir together the potatoes, onions, garlic, torn culantro leaves (or other fresh herb) salt, pepper and some of the dressing. Taste and add more dressing and/or seasoning if needed. Chill at least an hour, but a day or two is better. Mix together a big spoonful each of flour and starch with a big pinch of baking powder. Beat an egg very smooth (a little pinch of salt can help thin it out). Toss the bird pieces just enough of your flour mixture to dust every surface, then toss them in just enough egg to wet every surface, then toss them in more of the flour mixture — enough to get a dry, powdery coating everywhere. In a small pan (I use an 8-incher), heat enough oil to come halfway up the bird pieces. Test the heat by dipping in one of your large pieces — if it fizzes aggressively, put in all the pieces, largest to smallest (so the smaller pieces get a little less time and don't overcook). Once all the pieces are in, the oil temperature should be effectively reduced to a gentle fizz — if it's not, lower your heat. Gently fry the pieces until they're just barely golden and set on the bottom, then flip them. Once the other side is just barely golden, you can start flipping them continuously — up the temperature a bit if you want them darker. Cook until the juices from white meat pieces run clear (about 160ºF/71ºC) and the juices from dark meat pieces run brownish red (175ºF/79ºC). Remove them to a draining rack to cool. Pile your pieces on some potato salad and eat.

Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to https://bit.ly/3qYrgB2 and use promo code ragusea to get 20% off your first order. Thanks to Andrew Blechman, author of "PIGEONS: The Fascinating Saga of the World’s Most Revered and Reviled Bird": http://www.andrewblechman.com/pigeons/index.html 2001 study showing very low pathogen prevalence on squab farms: https://pubmed.ncbi.nlm.nih.gov/11214338/ My old video about the near-extinction of American bison: https://youtu.be/fUH1QVtIdp4 Map of passenger pigeon range by Valérie Chansigaud, via Wikipedia: https://en.wikipedia.org/wiki/Passenger_pigeon#/media/File:Map-Ectopistes-migratorius.png Map of rock dove range by Viktor Kravtchenko, via Wikipedia: https://en.wikipedia.org/wiki/Rock_dove#/media/File:Columba_livia_distribution_map.png

Thanks to Morning Brew for sponsoring this video! Sign up here https://cen.yt/mbadamragusea7 for your free daily newsletter — I’ve really enjoyed Morning Brew and I think you will too! ***RECIPE, MAKES 4 BISCUITS*** 1 cup flour 1/2 stick (2 oz, 60g) butter, cold 1/2 cup (120mL) buttermilk 1 teaspoon sugar 1 heaped teaspoon baking powder 1/2 teaspoon salt (I use Morton Kosher) Get oven heating to 475ºF (245ºC). Combine flour, sugar, salt, baking powder and cold butter. Cut the butter into the dry ingredients until you have lots of small, cold chunks of butter coated in flour. Stir in the buttermilk, holding back just a little of it for later. Knead with your hand until you've just turned it into a solid ball. Turn the dough out to a cutting board and dust everything generously in flour. Press it out into a half-inch (1 cm) thick rectangle. Make sure the surfaces are well dusted in flour before you fold the rectangle in half into a square. Press it back out into a rectangle again and repeat the process for seven total folds. Before the final (seventh) fold, paint the surface in buttermilk. After you fold, don't press it down very hard. Chill the dough in the freezer for 10 minutes. Take it back out and cut it into four triangles. Transfer them to a parchment-lined baking sheet and pain their tops with buttermilk. Bake until they've puffed up, fallen over, and turned just barely golden — about 15 minutes.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. "When Did Humans Learn to Boil?" 2014 paper by anthropologist Dr. John Speth: https://paleoanthro.org/media/journal/content/PA20150054.pdf 2011 study the found a grain of boiled barley on a neanderthal's tooth: https://www.pnas.org/content/108/2/486 2012 study that showed limestone pot boilers can nixtamalize corn: https://core.ac.uk/download/pdf/191503763.pdf 2012 study finding 20,000-year-old pottery in China: https://science.sciencemag.org/content/336/6089/1696

Thanks to Fetch Rewards for sponsoring this video! Download the Fetch Rewards app now → https://fetch.thld.co/araguseajuly and get 3000 points on your first receipt! ***RECIPE, SERVE 4-6*** 1 3.5 lb (1.6kg) whole chicken 2 cups (350-400g) long grain rice a few sticks of lemongrass (can substitute with some lime zest) 2 thumb-size pieces of ginger 2-3 garlic cloves toasted sesame oil 1 cucumber (or 4-5 mini ones) 1 shallot 1 fresh chili (optional, I forgot it) 1 bottle (approx. 12 oz, 355mL) rice vinegar 1/4 cup (50g) sugar soy sauce honey (optional) salt Put the chicken in a big pot with the lemongrass, one of your ginger pieces (don't bother peeling it), and about twice as much salt as you'd put on a chicken that size for roasting. Cover with water, put the lid on, and turn the heat on high just until it barely starts to boil. Lower the temperature until you can hold that state — a tiny little bubble every now and then. The chicken should take about an hour to poach. Thinly slice the cucumber, shallot and chili, transfer to a bowl and cover in the entire bottle of rice vinegar. Stir in the sugar and put the bowl in the refrigerator to pickle. You'll need to peel and finely chop the garlic and remaining ginger piece at some point, so you might as well do it now. Poach the chicken to the doneness that you prefer and feel comfortable with, but I opted to hold it at 150ºF/65ºC (as measured in the deepest part of the breast) for 10 minutes to pasteurize the chicken while leaving it a little culinarily undercooked, because I planned to cook it again later in the oven. You do you. Remove the chicken and let it cool down until you can handle it. Turn the heat on high under the poaching liquid and get it reducing — you want to boil it down to 3 cups (710mL) of liquid for cooking the rice. Chop the chicken into individual bone-in pieces — I cut mine into 2 thighs, 2 legs, 2 wings and 4 breast pieces. Throw the backbone into the boiling broth to add flavor. When you've reduced the broth to about 3 cups, strain it and discard the solids. At this point you could put everything in the refrigerator and make dinner tomorrow, if you want. A half hour before dinner, wash and drain the rice. Put some sesame oil in a pot over medium heat, put in the chopped garlic and ginger, and fry them until they just start to go golden. Put in the drained rice and toast it for a couple minutes, stirring constantly. Stir in your broth, cover and bring to boil, then reduce the heat to low and let the rice steam. Pour most of the juice from the pickles into a wide pan, and put in about 1 part soy sauce to 2 parts pickle juice. Bring to a boil and reduce until syrupy. Taste and add some honey, if it needs it. Turn the heat off — it's very easily burned when reduced. Get the broiler (grill) of your oven heating, transfer the chicken to a baking tray, oil it with your normal cooking oil and make sure the pieces are skin-side up. Broil the pieces until skins are brown and crispy, 5-10 minutes. Dump the chicken pieces into the pan with the glaze and toss to coat. Serve with rice, pickles, and drizzle with any extra glaze you have in the pan.

Thanks to Audible for sponsoring this video! Start listening with a 30-day Audible trial. Choose one audiobook and two Audible Originals absolutely free: http://audible.com/adamragusea or text adamragusea to 500-500. Thanks to Dr. Catherine Zabinski at Montana State University, author of "Amber Waves: The Extraordinary Biography of Wheat, from Wild Grass to World Megacrop": https://press.uchicago.edu/ucp/books/book/chicago/A/bo28183488.html My Part I video, showing the planting and growing phases of my wheat crop: https://youtu.be/HlPm7JtaxE4

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea - Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free! To make a milkshake: 1) Chill your serving and mixing glasses in the freezer. I use a 1-quart mason jar as my mixing glass and an 8 oz cocktail glass as my serving glass. 2) For a single serving, put two big scoops of ice cream in your mixing glass (I use sweet cream ice cream so that I can control all the other flavors). Splash in about 1/4 cup (60mL) cold milk (I use evaporated milk), a spoonful of a liquid sweetener (simple syrup, flavored syrup, fruit preserve, honey, etc), and any other flavorings you want (vanilla, some berries, etc). 3) Use an immersion blender to whiz everything up smooth. Taste and add more of anything you think it needs. Transfer to your cold serving glass, top with whipped cream, etc.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://www.squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Thanks to Dr. Catherine Zabinski at Montana State University, author of "Amber Waves: The Extraordinary Biography of Wheat, from Wild Grass to World Megacrop": https://press.uchicago.edu/ucp/books/book/chicago/A/bo28183488.html Check out the part II video, harvest to oven: https://youtu.be/ee8PL7ToXcg

Thanks to Noom for sponsoring this video! Take their health survey to get started: http://bit.ly/noom_adamragusea ***RECIPE, SERVES SIX*** 1 3 lb (1.36kg) beef chuck roast 2 shallots 2 jalapeños vinegar (you'll need 1-2 cups, 236-473mL) sugar (maybe a quarter cup, 50g) oil salt pepper mustard salad greens (maybe 100g per person) Cut the roast into a few thick steaks (with the meat fibers running up and down instead of side to side). Just cut it into big pieces that are easy for you to handle — they'll break apart into smaller chunks as you cook. Coat them in oil and a very generous seasoning of salt and pepper — it should seem like there's a little too much salt on them. Lightly brown the meat in a big pan. Pour in enough water to almost cover the meat, cover the pan with a lid or foil, get the heat to a gentle simmer and cook until the meat is almost falling apart — I did about five hours. While you're waiting, you can cut the shallots and peppers into thin slices, put them in a bowl and nearly cover them with vinegar. Stir in a big handful of sugar (don't worry if it doesn't all dissolve immediately), cover and refrigerate. They'll taste like pickles in about a half hour, but longer is better — up to a week. Gently fish the meat out of the pan, breaking it up as little as possible, and let the pieces dry/steam-off on paper towels for a few minutes. If there's still a lot of water in the pan, you could turn up the heat and reduce the liquid down a little bit now, but stop before it starts thickening into a glaze. Pour the liquid into a narrow vessel (a glass or measuring cup), holding back any gross chunks at the bottom of the pan. When the meat is dry and has stopped steaming, transfer it off the paper towels, cover it and put it into the refrigerator. Cover the liquid and refrigerate that as well. (You can do all of this first-thing the morning of dinner, or days before.) Chill until the meat is firm and the fat on top of the braising liquid has gone totally solid. When you're ready to actually make dinner, take the liquid out and lift the fat puck off the top. You could use that fat to re-sear the meat later, but make sure you scrape off any trace of broth or meat bits clinging to the bottom of the puck. (Any remaining water in the fat will spit as you heat it up to searing temperature.) Alternatively you could just throw the fat away, or you could melt it and use it as the oil in the salad dressing you're about to make. Pour the de-fatted broth into a pan and pour in about half of the accumulated juice from your bowl of sweet pickles. Bring to a boil and reduce to a glaze, keeping in mind that it'll thicken a lot more as it cools to eating temperature. (This would be a good time to prep your salad greens.) Be sure to stir it frequently once it starts to really thicken — the sugar is liable to stick to the bottom of the pan and burn. Turn the heat off and let the glaze just sit in the warm pan until you need it. Make a vinaigrette for your salad by mixing more of your sweet pickle juice with a little mustard and however much oil you like — I do equal parts pickle juice and olive oil. In a wide pan, heat a thick film of oil (or your rendered beef fat, assuming you got all the watery stuff scraped off of it) over moderate heat. Take your cold beef out of the fridge, tear off a little chunk and taste for seasoning. (If it seems to need more salt, you could season the pieces, or your could season the glaze.) Lay the pieces in the hot oil and brown them gently on both sides until golden and the interior of the meat feels soft and reheated. Take the pan off the heat and the meat can sit in there for a few minutes while you get your plates ready and dress your salad (if you want to dress it in advance). Plate each portion of drained meat with some salad and drained pickles. Either spoon the glaze over the meat at the last second or serve it in a little cup on the side.

Thanks to Morning Brew for sponsoring today’s video! Sign up here http://cen.yt/mbadamragusea5 for your free daily newsletter. I’ve really enjoyed Morning Brew and I think you will too! Thanks to Alma Coffee: https://myalmacoffee.com/ My previous video on coffee roasting (light vs dark): https://youtu.be/cRSS0VBV99c "Uncommon Grounds: The History of Coffee and How It Transformed Our World," Mark Pendergrast, 2019: https://www.basicbooks.com/titles/mark-pendergrast/uncommon-grounds/9781541646421/

Thanks to Crowd Cow for sponsoring this video! Get $15 off your first order and an extra 5% off everything if you become a member: http://crowdcow.com/ragusea Thanks to Larry Tebben of Tebben Ranches in Floresville, Texas: http://texasreservewagyu.com/ My old video about wagyu beef: https://youtu.be/YW249cc4NhQ

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea​​​​ and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, SERVE 3-4*** 6 eggs 1 28 oz (800g) can whole tomatoes 1 14 oz (400g) can chickpeas 1 bunch green onions (any onion is fine) 1 poblano pepper (any pepper is fine) 3-4 cloves garlic a squeeze of tomato paste cheese for garnish (feta is traditional, I used gorgonzola) fresh herb for garnish (I used mint) spices (I used whole cumin and fennel seeds, smoked paprika and black pepper) salt olive oil Peel and chop the garlic. Slice the onions and pepper. Pour a film of olive oil in a wide pan over medium heat. Put in the pepper slices and most of the onion slices, reserving the onion greens for garnish. Don't put in the garlic yet. Stir the vegetables for a couple minutes. If you're using whole cumin and fennels seeds like I did, stir them in and let them toast for a minute. Stir in the garlic and let it cook for a minute. Stir in the tomato paste and let it cook for a minute. Before the tomato paste burns, deglaze with the juice from your can of tomatoes. With the juice out, reach into the can and squish the tomatoes with your hand before stirring them into the pan. This is when I stir in the paprika and pepper (since both tend to burn if toasted in hot oil) and a pinch of salt. Boil the sauce, stirring near-constantly to keep it from sticking and burning. When the sauce seems about half done, stir in the drained can of chickpeas. Keep stirring and cooking until the sauce is very thick. Turn off the heat and taste for seasoning — add more salt if it needs it. If you're going to finish this under the broiler (grill) like I did, now is a good time to get it heating to max. Make a little well in the sauce for each egg and crack them in. Top with chunks of whatever cheese you're using.Turn the heat back on, and you could just cover the pan with a lid and steam the eggs until they're done to your liking. Or you could do what I did and cook uncovered until you can see the bottom of the eggs are half-cooked, then put the pan under the broiler. Cook for a couple minutes until the top is brown and the eggs are done to your liking — just touch or wobble them to see how set the yolks are. Take the pan out, garnish with the reserved onion greens and fresh herbs. Consider eating it straight out of the pan, family-style — it looks pretty ugly when you scoop it onto individual plates.

Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: http://warbyparker.com/ragusea | Home try-ons are offered in the U.S. only. "Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue," Pamela Denish et al., 2021: https://advances.sciencemag.org/content/7/15/eabe7871.abstract "Quieting a noisy antenna reproduces photosynthetic light-harvesting spectra," the 2020 article about why plants might not absorb all green light (not free): https://science.sciencemag.org/content/368/6498/1490 "On Location: George Carlin at Phoenix (1978)": https://www.imdb.com/title/tt0249853/

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA12 for up to 12 FREE MEALS across your first four HelloFresh boxes, including free shipping on your first box: https://bit.ly/2N9xsXm Many thanks to Brenda Tsavatewa and her son Chris for sharing their family recipe, which I've slightly modified below. ***RECIPE*** 1 lb (453g) cream cheese 22 oz (1.2kg) canned blueberry pie filling (or homemade recipe, see below) 2 cups (1 pint, 473mL) cream 3 cups (250g) graham cracker crumbs (about 20 of the big rectangular crackers) 1 + 1/4 cups (200 + 50g) granulated sugar, divided 1 1/2 sticks (6 oz, 170g) butter 1/4 cup (40g) powdered sugar fresh blueberries or other fresh fruit for garnish (optional) Leave out your cream cheese at room temperature to soften — if you forget to to this, you can unwrap it and microwave it on very low power until just soft. Melt your butter and stir it thoroughly into the cracker crumbs along with 1/4 cup (50g) granulated sugar. Scoop out about 1/3 cup (50g, I dunno?) of the mixture and set it aside. Dump the rest into any wide, flat dish — Brenda uses a 9x13 inch (23x33cm) glass baking dish — and pat it down firmly into the bottom and sides. Chill this firm while you get everything else ready. Beat a cup (200g) of granulated sugar into the softened cream cheese until just smooth. In a separate bowl, combine the cream and powdered sugar and beat until you get soft peaks (this is easier if the cream is cold). Gently fold the cream cheese mixture into the whipped cream and then beat it just enough until smooth — excess beating will deflate the cream. Get the chilled crust out, drop in half of the dairy mixture in dollops and spread it to a smooth layer. Dump in the blueberry pie filling and spread it smooth. Dump on the rest of the dairy mixture in dollops and spread smooth (watch the video for Brenda's drop-and-roll technique). Sprinkle the top with the reserved crumb mixture and garnish with fresh berries. Chill firm before you eat it. ***HOMEMADE PIE FILLING*** 3 pints (about a kilo) fresh blueberries 1 cup (200g) sugar 1/4-1/2 cup (30-60g) cornstarch, depending on how thick you want it water fresh lemon or lime juice (optional) optional spices (cloves, cinnamon and other Christmassy spices are nice) Combine the berries and sugar in a pot over high heat. You can just stir them until the berries start to break down, but you can accelerate the process by mashing them up a bit yourself. Boil until the berries have started to break apart but you still have very big chunks. Dissolve the cornstarch into a smooth slurry with as little water as possible and drizzle it into the boiling berries, stirring constantly. If you want it more acidic, stir in citrus juice to taste, along with maybe a pinch of salt and any spices you like. Chill before using.

Thanks to Audible for sponsoring this video! Start listening with a 30-day Audible trial. Choose one audiobook and two Audible Originals absolutely free: http://audible.com/adamragusea or text adamragusea to 500-500. "Planet Palm: How Palm Oil Ended Up in Everything—and Endangered the World," by Jocelyn C. Zuckerman: https://thenewpress.com/books/planet-palm My old video about Crisco (vegetable shortening): https://youtu.be/n4IH8-io6Dw

Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to https://bit.ly/3r2WO7Q and use promo code ragusea to get 20% off your first order. ***RECIPE, SERVES TWO*** 1 cup (120g) flour + more as needed 2 eggs 3-4 garlic cloves 2 pints (8 oz, 225g) mushrooms Cream (I used about a cup, 236mL) Barrel-aged liquor for deglazing (very optional — whiskey, brandy, bourbon, etc) Fresh herb for garnish (or I used a big handful of arugula in the video) Olive oil Salt If you're going to roll the pasta with a pin on your counter, you might as well just mix the dough on the counter. Dump out the cup of flour, make a well in the center of the pile, crack in the eggs, and put in a couple grams of salt (I used 1/2 teaspoon Morton kosher). Use a fork to beat the eggs smooth and gradually integrate the flour. Once the fork becomes useless, start kneading with your hands. Knead in additional flour until you get a smooth, elastic dough that isn't very sticky. Use the dough ball to mop up any big bits of dough stuck to the counter — they could dry and flake off later during the rolling process. Cover the dough and let it rest at least 15 minutes before rolling it out. While you wait, peel and chop the garlic and set it aside. Trim and slice the mushrooms. Get a pot of water coming to a boil for the pasta and heat your widest pan on medium for the mushrooms. Put in a heavy coating of olive oil and get the mushrooms cooking, stirring frequently at first until they start to release a lot of water. Then you can stir them less frequently as your roll out the pasta — and if you feel like they're done too early, just take them off the heat. Flour the dough, your counter and your rolling pin and roll the dough as thin as you can. Rotating and flipping the dough frequently will help you get it even and prevent sticking. Flour the surface or the dough one more time before folding it over on itself a few times and taking it to a cutting board to slice into noodles. Cut them as wide as you want, but remember they'll swell when they cook. Toss the noodles in more flour and leave them in a loose heap (not for too long — they'll start to stick to each other). When your mushrooms look done, throw in the garlic and cook it for a minute. Deglaze the pan with a little booze (or water). Pour in enough cream to cover everything. Give the sauce a pinch of salt, simmer and stir. When the cream is in, drop the pasta in the boiling water and cook just until it all seems to have swollen a bit and become more buoyant — maybe 2 minutes. Drain the pasta but retain a little of the cooking water and dump both in with the sauce. Toss to combine and cook until the sauce is not quite as thick as you want it — it will thicken a lot as it cools. Taste for salt. At the last second, stir in some fresh herbs (or the big handful of arugula I do in the video).

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea​​​​ and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Thanks to Dr. Megan Biango-Daniels: https://www.linkedin.com/in/mnd24/ Thanks to Hunter Pruett at Middle Georgia Mushroom. Website: https://midgamush.com/ Youtube: https://www.youtube.com/channel/UCf_Dwa8qF3DYkvlcgmM5lvQ Facebook: https://www.facebook.com/middlegeorgiamushroom

Become smarter in 5 minutes by signing up for free today: http://cen.yt/mbadamragusea4 — Thanks to Morning Brew for sponsoring today’s video! ***BASE RECIPE, MAKES ~30 BISCOTTI*** 1 stick (4 oz, 113g) butter (I used unsalted) 1 1/3 cups (270g) sugar 3 eggs 1/2 teaspoon (3g) salt (I used Morton kosher; maybe cut your salt in half if you're using salted butter) 1 teaspoon (2g) baking powder vanilla 3-4 cups (360-480g) all-purpose flour Additional optional mix-ins: cocoa powder, nuts, various chocolate chips, large-crystal sugar, powdered sugar, food coloring, almond extract (or other extracts), etc. Get your oven heating to 325ºF/160ºC convection or 350ºF/180ºC conventional. Soften the butter without melting it — you can leave it out at room temperature for a while or microwave it on low power in 10-15 second intervals, rotating the butter each interval until it's soft. Combine the butter with the sugar in a large mixing bowl and beat them together until fluffy. Beat in the eggs and a little glug of vanilla until fluffy. Put in the salt, baking powder and 3 cups (360g) flour to begin with, and beat until everything is fully integrated. Keep beating in additional flour until you get a texture that still feels moist but is dry enough that it doesn't stick easily to your hands. You could stir in some mix-ins and bake this dough as one loaf, or you could divide it up into three doughs in their own mixing bowls. Here's how I flavored my thirds, using about 1/4 cup each of chips and nuts: 1) Butterscotch chips, pecans, additional vanilla 2) White chocolate chips, a glug of almond extract, slivered almonds, green food coloring (make the color a little more intense than you want it in the end), additional big pinch of flour to balance the extra moisture (try to make the stickiness match the first batch) 3) Two tablespoons (15g) dutch cocoa powder, a little glug of oil to counter the drying effect of the cocoa and an extra pinch of sugar to counter its bitterness, peanut butter chips, macadamia nuts — the texture of this dough should feel a little stiffer and drier, and you might need to knead it by hand to get the cocoa fully integrated When you have all the flavors mixed, get a parchment-lined (or greased and floured) baking sheet and lay out each dough in a long bar shape. You can then top them — I topped flavor #1 with demerara sugar, #2 with more slivered almonds and #3 with powdered sugar. Bake until the loaves feel just firm enough that you could slice them without destroying them — I did 45 minutes. Take the pan out, and let the loaves cool for a few minutes until they are just firm enough to move safely to a cutting board. Slice each loaf into individual biscotti and return them to the pan — no parchment or other non-stick surface is needed at this point, and you can position the biscotti very close to each other. Bake them again until they're as crunchy as you want them, keeping in mind they'll firm up a little more as they cool — I did about 30 minutes.

Thanks to Skillshare for sponsoring this video! The first 1,000 people to use the link will get a free trial of Skillshare Premium Membership: ​https://skl.sh/adamragusea05211 My old video about my writing process: https://youtu.be/IZuAjUUa8rE

Thanks to Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the United States! ***MY STANDARD PIZZA DOUGH, MAKES ENOUGH FOR 4 PIZZAS*** 2 1/4 cups (530 ml) warm water 1 tbsp sugar (12g) sugar 1 tbsp (9g) active dry yeast 2 tbsp (30 ml) olive oil 1 tbsp (18 g) kosher salt 5 cups (600g) bread flour, plus more for working the dough Combine all the dough ingredients. The flour quantity is just a baseline — keep kneading in more until the dough the dough is as sticky as you want it. I think stickier (wetter) doughs taste better but they're more delicate and harder to work with. Divide the dough into four equal balls. Seal each one in its own oiled container to rise — either about two hours at room temperature, or 1-7 days in the fridge. If you do a quick rise, consider putting it in the fridge for a bit before you bake — it's easier to work cold. Extra dough can be frozen. ***SAUCE/TOPPING RECIPE, MAKES ONE ~13" PIZZA*** One large onion (I used a sweet variety, but you can add a pinch of sugar to any onion) 3-4 garlic cloves a deglazing liquid (water, stock, wine, or some combination thereof — beef stock makes it really taste like French onion soup) vinegar (only necessary if you don't deglaze with wine) oil grated parmesan ~4 ounces (113g) gruyère ~4 ounces mozzarella (I use whole milk, low moisture sticks by Galbani) fresh herb for garnish (I used thyme) If you're baking the pizza on a stone or steel, get it heading with your oven as high as it'll go before you start prepping anything else. If you want to use my oven-rack grilling method instead, keep reading. Peel and chop the garlic and set it aside. Peel the onion and dice it as finely as you can. Get a wide pan over high heat, put in a little oil, and cook the onions, stirring constantly. After about five minutes you'll probably see some edges and/or brown stuff at the bottom of the pan threatening to burn. Deglaze with just enough liquid of your choice and keep stirring. When stuff again seems on the verge of burning, deglaze a little more and repeat the cycle until the onion pieces are all silky-soft and amber — it took me about 15 minutes, total. Turn off the heat and stir in the garlic so it can cook just a little bit. If you didn't use white wine or another acidic liquid for deglazing, it the onion with a little splash of vinegar and maybe a pinch of sugar if your onion isn't a sweet variety. You might season it with pepper, but be careful about using salt if you deglazed with a salty broth. (There's probably enough salt in your cheese and dough, anyway.) Stir in a last dose of liquid to make sure the onion has a spreadable consistency. Grate or chop the gruyère and mozzarella — it's always good to have a little more cheese than you'll think you need, just in case. Toss the two cheeses together. If you're using my oven grate method, this is for you. Right before you start shaping your risen dough, make sure you have a clean oven rack positioned near the top and turn your top element (broiler, grill) on full blast. Get the dough out of the fridge, flour it liberally and use a rolling pin to get it to an evenly thin oblong that's a little wider than you want it. Make sure the dough and pin are well-floured before rolling the dough around the tip of the pin, like a scroll. Use the pin to unroll the dough out onto your hot top grate. Make sure the ends aren't dangling too far down — hook them around the adjacent bar (remember the bars are hot). Close the oven and let the top side of dough brown under the broiler. If any huge bubbles puff up, I recommend reaching in with tongs and popping them — they're likely to burn really bad before the rest of the dough gets any color. When things just start to burn (a little burning on the bottom of pizza is good, imho), slide the grate out a little and flip the dough. Onto the comparatively raw side, smear your caramelized onions in a very thin layer. Dust on some grated parmesan, then put on your other cheeses. Slide the rack back in, close the door, and bake until the top is brown to your liking. Use tongs to pull the pizza straight out onto a cooling rack. Tear on your fresh herbs.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea​​​​​ and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Thanks to Aries Haygood and A&M Farms in Lyons, Georgia, for letting me film their whole Vidalia onion growing season. If you'd like to order some onions from A&M: https://www.vidaliaonions.com/adam/ 2002 journal article revealing the dual enzymatic process in cut onions that makes us cry: https://www.nature.com/articles/419685a University of Georgia Extension onion growing guides: https://extension.uga.edu/topic-areas/fruit-vegetable-ornamentals-production/onions.html

Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get $5 off your order today → https://magicspoon.thld.co/raguseamay ***RECIPE, SERVES 2*** 1 large chicken breast 1 large shallot 3-4 garlic cloves 1 lb (453g) bunch asparagus 1 lemon fresh parsley capers flour olive oil butter salt pepper chili flakes (very optional) Peel and roughly chop the shallot and garlic. Trim the woody ends of the asparagus and cut each spear into thin, noodle-like slices. Cut the lemon in half. Slice the chicken breast so that you get two pieces of half their original thickness. Pound them out so that the head end is about the same thickness as the tail end. Get all of your other ingredients handy, since you'll need them fast. Get a wide pan heating on medium and coat the bottom with olive oil. Season the chicken with salt and pepper and toss to coat in a handful of flour. Lay the pieces in the oil and cook until golden on both sides and finished on the inside (I pulled mine at 160ºF/71ºC, and it took me 6 minutes to get there). Be conservative with the heat and don't let anything at the bottom of the pan burn. Pull the chicken out. Dump in the garlic, shallot and asparagus. Stir constantly and cook for a minute until the garlic and/or fond seem on the verge of burning. Deglaze with water, and turn the heat to high. Stir constantly as you soften the asparagus, and add more water as needed to keep the pan from drying out and burning. As you cook, add in some drained capers, a pinch of chili flakes, and lemon juice (I used the whole lemon but you might want to start with half). When the asparagus seems just limp and noodly, turn off the heat and wait for the bubbling to almost stop. Stir in enough butter (and maybe some additional water) to get a sauce as creamy and glossy as you'd like, keeping in mind that you need enough sauce to coat the asparagus and the chicken. Taste for seasoning — you might not need any additional salt, especially if you used salted butter. Lift the asparagus out of the pan distribute it on your plates, leaving most of the sauce behind in the pan. Tear in some parsley leaves, stir and let them wilt in the heat that's left in the pan/sauce. Place the chicken on the plate and top everything with the sauce.

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA12 to get up to 12 FREE MEALS across your first four HelloFresh boxes, including free shipping on your first box: https://bit.ly/2N9xsXm My old video about iodized salt: https://youtu.be/B00K66HivcI The meat koshering instructions I followed in this video: https://www.chabad.org/library/article_cdo/aid/82678/jewish/Koshering-Meat.htm

Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3000 points on your first receipt! → https://fetch.thld.co/araguseaapr ***RECIPE, MAKES TWO BIG PORTIONS*** For the sauce: 1 tablespoon fish sauce (can use soy sauce instead) 2-3 tablespoons sugar 1/2-2 teaspoons tamarind concentrate (I used 2 and loved it, but Lauren thought it was way too acidic) 2 tablespoons ketchup 1 teaspoon soy sauce (very optional) ***It's possible to replace both the fish sauce and tamarind with 3-4 tablespoons of Worcestershire sauce. Not the same, but pretty good. Everything else: 1 bunch green onions 1 thumb of ginger 3-4 garlic cloves 1 red chili (very optional) 4-8 oz (60-120g) mung bean sprouts (I like a lot of them) 4 oz (60g) Pad Thai noodles (narrow, flat rice noodles) 1 boneless, skinless chicken breast (shrimp or tofu work great too) 2 eggs a big handful of roasted peanuts (50g?) picked cilantro leaves and lime wedges for garnish salt oil Mix up the sauce and let the sugar dissolve while you do everything else. Put a big pinch of salt in the eggs and beat them thoroughly — let them sit and loosen while you do the rest. Coarsely chop the peanuts. Thinly slice the green onions, keeping the greens and whites separate. Peel and coarsely chop the garlic and ginger, and put them in the same bowl as your onion greens. Thinly slice the chili and put it in with the onions and ginger/garlic. Pick the cilantro leaves and cut the lime wedges. Cut the chicken into three sections and then into very thin slices against the grain. Separate into two piles. Get the bean sprouts open and ready, get your salt and a glass of water handy. Fill a nonstick pan with water (not the water you have in the glass) and bring it to a boil. Put in a pinch of salt and the noodles. Cook, stirring constantly, for half as long as the package suggests (I did 2-3 minutes). Dump them in a strainer and pour cold water over them to stop the cooking and keep them from sticking to each other. Leave them in the strainer for now. Wipe out the pan and return it to the high heat, and put in a thin film of oil. Season the first pile of chicken with salt. When the oil just starts to smoke, put in the chicken and quickly get it spread out to a thin layer. Let it brown without moving it for a minute. When the chicken pieces are opaque 2/3rds of the way up, put in half of your onion/ginger/garlic/chili mixture and stir it aggressively. Push it over to one side of the pan (it's ok that the chicken and veg aren't fully cooked yet), then pour half of the eggs into the other side and get them spread out to a thin layer. Let the egg partially solidify before breaking it up into sheets with your spoon. When egg seems almost cooked, dump in half the noodles, a third of the sauce (you can always add more sauce if you think it needs it), half the bean sprouts, a few chopped peanuts, and stir to combine. Finally, use a splash of water from the glass to help you get everything stirred up, deglaze the pan, and get the level of saucy texture you want. Put it on a plate, garnish with the cilantro, onion greens, lime wedges and more peanuts. Wipe out the pan and cook the second portion. (It's possible to cook both at once if you have a wok or a really big nonstick pan with a really powerful burner, but I think this comes out better if you do one at a time so it can get the necessary intense heat.)

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea​​​​ and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Thanks to Chef Davis Wells, @wellsharpened on Instagram: https://www.instagram.com/wellsharpened/ To get started sharpening chef's knives with stones using the methods demonstrated by Davis here, you will need a medium-grit whetstone (about 1000) for making a new edge, a fine-grit stone (4000-6000) for finishing the edge, and a coarse leveling stone/plate for keeping your other stones flat. The harder the steel of your knife, the finer the grit you want to use for finishing. Davis recommends soaking stones, not splash-n-go stones. He also recommends buying a sink bridge to hold your stones, so you can work over your sink. Here are example products Davis picked. They're just examples, not endorsements. Medium stone: https://amzn.to/3xAUPvA Fine stone: https://amzn.to/3tSsmyU Diamond plate for leveling: https://amzn.to/3aJbLpE Sink bridge: https://amzn.to/3dPTOrE Basic 10-step instructions: 1) Soak your stones until they've stopped bubbling. 2) Position your coarse stone on a stable surface (like a damp towel), wet it, and use the leveling plate to re-level the stone and work up some "mud" with which to sharpen. 3) Hold the knife in your dominant hand with the blade facing toward you. The face of the blade should be at a 15-20º angle relative to the surface of the stone, and the length of the blade should be at a 45º angle relative to the length of the stone. Put the fingers of your other hand on the face of the blade and use them to push the edge down into the stone. 4) Work the blade back and forth at an angle that feels like you're shaving little bits of sand off the stone surface. As you push the knife back and forth, slowly draw it perpendicularly across the stone to make sure the whole length of the edge gets sharpened. Re-wet the stone as needed to keep the edge moving smoothly, and wipe the blade clean occasionally. 5) When you can feel a consistent burr across the the whole edge, it's time to sharpen the opposite side. Rotate the handle of the knife in your hand so the edge is now facing away from you, and this time hold the length of the blade at a 90º angle perpendicular to the length of the stone. Do what you did to the first side. 6) Once you feel a burr on the second side, go back to the first side and repeat the process a few times with progressively fewer passes and lighter pressure. Be sure to work both sides of the knife equally, to keep the edge geometry symmetrical. 7) Switch to your fine stone for finishing. Wet it and level it with your leveling plate. 8) Do the basic motions all over again on the finer stone, but use lighter pressure. You're done when you can't feel the burr. 9) Strop both sides of the blade by doing the same motion one-way-only, moving the knife away from the direction of the edge. 10) Clean the knife and test it by cutting a hanging sheet of paper. If the cuts are clean and don't have any tears, that means the whole length of the blade is well sharpened. If you get some tears, that's an indication you have some dull spots or chips.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea - Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free! ***PIZZA 1, TRADITIONAL BUT IMPROVED*** A long, soft French-style bread loaf mozzarella (I use Galbani whole milk, low moisture string cheese, cut into small pieces) grated parmesan pizza sauce (I used Pastene 'Kitchen Ready' ground tomatoes mixed with a little olive oil, spices and a pinch of sugar) olive oil salt Heat oven to 400ºF/200ºC. Cut the bread into long boats. Put it on a baking sheet and drizzle heavily with olive oil. Sprinkle on a little salt, get all sides of the bread coated in seasoning and oil, and position them cut-side down. Put the pan in the oven and toast the bread until the cut sides are just starting to brown, 5-10 minutes. Take the pan out, flip the bread cut-side-up, top with a thin layer of pizza sauce, a dusting of parmesan, and mozzarella. Use a brush to liberally dab the exposed cut bread surface with water (to keep it from burning), return the pan to the oven and cook until the cheese is melty and brown — I usually turn on the broiler for this part. ***PIZZA 2, OPEN-FACED PANINI *** Sandwich-size ciabatta loaf mozzarella (I use Galbani whole milk, low moisture string cheese, cut into small pieces) grated parmesan pizza sauce (I used Pastene 'Kitchen Ready' ground tomatoes mixed with a little olive oil, spices and a pinch of sugar) fresh basil or parsley butter olive oil garlic powder salt Slice the ciabatta into two boats. Heat an oven-safe pan over medium, and put in a big knob of butter. When the butter melts and starts to bubble, sprinkle in a little salt and put in the bread, cut-sides down. Use the bread to mop up all the butter and seasoning in the pan, then press the bread down with a brick or other heavy weight. Cook for a few minutes until the cut sides are just golden brown. Get the broiler (grill) of your oven heating to maximum. Remove the weight, flip the bread around so the cut sides are up, dust them with a little garlic powder, and pour a little olive in the pan to fry the bottom sides of the bread. If using an electric resistance coil stove, turn the heat off. If using a gas or induction stove, reduce the heat to low. Top the bread with a thin layer of sauce, some big leaves of parsley or basil, a dusting of parmesan, and mozzarella. Use a brush to liberally dab the exposed cut bread surface with water (to keep it from burning), put the pan under the broiler and cook until the cheese is melty and brown. ***PIZZA 3, TOMATO ORANGE SAUCE, PANCETTA, GREMOLATA*** A big Italian-style loaf mozzarella (I use Galbani whole milk, low moisture string cheese, cut into small pieces) grated parmesan a shallot a can of whole peeled plum tomatoes (I like Muir Glen) an orange some diced pancetta or similar bacon-like product fresh parsley 1-2 garlic cloves olive oil garlic powder chili flakes pepper salt Start by making the gremolata topping. Zest the orange, peel the garlic and pick a big pile of parsley leaves. Chop all three things into each other until fine. Set aside. Make the sauce. Peel and roughly chop the shallot. Heat olive oil in a pan over medium-high heat and cook the shallots until just starting to brown, stirring constantly. Throw in 2-3 tomatoes, mash them a bit with your spoon, and cook until stuff on the bottom of the pan just starts to brown. Deglaze the pan with the juice of the orange, and take it off the heat. Combine everything with a couple more tomatoes straight from the can and puree smooth. Season with pepper and chili flake. This will give you enough for 2-3 pizzas of the size in you see in the video. Slice the bread into large boats that will fit in your biggest oven-safe pan. Put the pancetta into your big pan and turn the heat on medium. Let the fat render out and then start stirring when it starts sizzling. When the pancetta seems halfway to being crispy, take most of it out, leaving the rendered fat in the pan. Push the remaining pancetta into an area that will match the footprint of the bread, and pour a little olive oil in that area. Put in the bread cut-side down and press it flat with another pan or a brick or some such. Cook until the cut side is just golden brown. Remove the weight, flip the bread around so the cut side is up, dust them it a little garlic powder, and pour a little olive in the pan to fry the bottom side of the bread. If using an electric resistance coil stove, turn the heat off. If using a gas or induction stove, reduce the heat to low. Top the bread with a thin layer of sauce, a dusting of parmesan, mozzarella, and the reserved pancetta. Use a brush to liberally dab the exposed cut bread surface with water (to keep it from burning), put the pan under the broiler and cook until the cheese is melty and brown. Take the pizza out and sprinkle on the gremolata.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea​​​ and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. "Chalk Eating: A Culturally-Accepted Form of Pica in Georgia?" The American Journal of Gastroenterology, October 2019: https://journals.lww.com/ajg/Abstract/2019/10001/1482_Chalk_Eating__A_Culturally_Accepted_Form_of.1482.aspx "Chalk Eating in Middle Georgia: A culture-bound syndrome of pica?" Southern Medical Journal, January 1999: https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.23.9018&rep=rep1&type=pdf "Severe craving associated with kaolin consumption," Eating and Weight Disorders, April 2019 (not free): https://pubmed.ncbi.nlm.nih.gov/30255289/ "The potential impact of soil ingestion on human mineral nutrition," Science of The Total Environment, November 2004: https://www.researchgate.net/publication/8349208_The_potential_impact_of_soil_ingestion_on_human_mineral_nutrition "Microbiological and health related perspectives of geophagia: An overview," African Journal of Biotechnology, August 2013: https://www.ajol.info/index.php/ajb/article/view/92778 An excellent Bitter Southerner article on the contemporary cultural dimensions of eating kaolin: https://bittersoutherner.com/eat-white-dirt

Thanks to Trade Coffee for sponsoring this video! Get 50% OFF your first bag of coffee with Trade Coffee when you use my code Ragusea50: http://cen.yt/traderagusea7 Thanks to Leticia & Harry Hutchins at Alma Coffee in Canton, Georgia: https://myalmacoffee.com/ "Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting," Food Chemistry Volume 129, Issue 3, 1 December 2011 (not free): https://www.sciencedirect.com/science/article/abs/pii/S030881461100762X

Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: http://warbyparker.com/ragusea | Home try-ons are offered in the U.S. only. ***RECIPE, SERVES TWO*** 1 large russet potato (or other floury variety) 1 red bell pepper 1 serrano or other small, hot, green chili (optional) 1 bunch of green onions 2 eggs vinegar (any kind that's not balsamic) harissa powder (or some combination of paprika, garlic powder, cayenne, etc) olive oil butter (optional) salt pepper Cut the potato into approx. 1 cm cubes — I don't peel the potato, but you can if you want to. Put the cubes into a pot of water — a small splash of vinegar in the water will help them keep their shape later as you fry them. Turn heat on high and par-boil the potatoes while you cook your vegetables. Cut the peppers into thin slices. Cut the whites of the green onions into big chunks, and set the greens aside. Heat a nonstick (or well-seasoned cast iron) pan and drop in a thin film of oil. Cook the peppers and scallion whites over high heat, stirring constantly, until they have a little color and are starting to soften — about two minutes. Season with salt and pepper and a splash of vinegar. Dump that out on a plate and take the pan off the heat. When you can just barely pierce the potatoes with a fork, drain them. Return the nonstick pan to medium-high heat, drop in a film of oil and a little knob of butter. Drop in the potatoes, spread them to a single layer on the pan surface, sprinkle them with a big pinch of salt, and let them fry for a few minutes until their bottom surfaces are brown and rigid. While you're waiting, cut your onion greens into thin slices. Stir the potatoes frequently and fry until they're as brown as you want them on all sides. If the pan surface is looking dry, you probably need to add more oil to help them fry, but you want them to have absorbed everything by the end, so add oil in conservative doses. Turn the heat off, return the vegetables to the pan and toss them with the potatoes to re-heat them. Stir some big shakes of the harissa powder (or whatever spices you want). Put divide the mixture between two plates. Return the pan to the still-hot (but off) burner and drop in a tiny bit of oil. Gently crack in your two eggs, trying to keep them from touching each other. The eggs should bubble gently — if you don't have enough residual heat in your pan/burner, turn the heat back on low. Season the eggs lightly. When the white right around the yolks is just starting to turn opaque, you should be safe to gently flip the eggs with a soft spatula. Do this swiftly and with confidence — the yolks can smell your fear, and will break if they don't respect you. For runny yolks, cook them for no more than 30 seconds on the flip side before taking them out to your plates. For medium yolks, do minute. For firm yolks, cook until the yolks feel just solid when you poke them. Top the plates with your slices onion greens.

Thanks to Crowd Cow for sponsoring this video! Get $15 off your first order and an extra 5% off everything if you become a member: http://crowdcow.com/ragusea M. Scott Taylor's 2007 working paper, "Buffalo Hunt: International trade and the virtual extinction of the North American Bison": https://www.nber.org/system/files/working_papers/w12969/w12969.pdf Dr. Taylor's final 2011 version of that article (not free): https://www.aeaweb.org/articles?id=10.1257/aer.101.7.3162 David Smits' 1994 journal article, "The Frontier Army and the Destruction of the Buffalo: 1865-1883": https://history.msu.edu/hst321/files/2010/07/smits-on-bison.pdf A 2016 New York Times article about Ted Turner and the resurgence of bison meat: https://www.nytimes.com/2016/02/10/dining/bison.html

Become smarter in 5 minutes by signing up for free today: http://cen.yt/mbadamragusea3 — Thanks to Morning Brew for sponsoring today’s video! ***TUNA SALAD*** pouched or canned tuna, drained (at least 3 ounces, 85g per sandwich) mayonnaise sweet pickle relish chopped shallots sliced or chopped celery (or cucumber if you don't like celery) garlic powder salt pepper bread and other fixings (lettuce is nice, and maybe sliced tomatoes) Combine all the ingredients and taste until you like the proportions. If you use the cucumber, mix the texture to be a little too tight and dry, because the cucumber will release some water as the salad sits in the fridge. ***EGG SALAD*** eggs (two per sandwich is ample) mayonnaise mustard sweet pickle relish chopped shallots sliced or chopped celery (or cucumber if you don't like celery) salt pepper bread and other fixings (lettuce is nice, and maybe sliced tomatoes) Bring a pot of water to a boil, gently drop in the eggs, cover and cook them for 14 minutes. Drain and cool the eggs completely with cool running water or an ice water bath. Peel the eggs, cut them in half, push yolks out into a mixing bowl and mash them up. Dice the whites. Combine all the ingredients and taste until you like the proportions. If you use the cucumber, mix the texture to be a little too tight and dry, because the cucumber will release some water as the salad sits in the fridge. ***CHICKEN SALAD WITH MASCARPONE DRESSING*** 1 pint (2 cups, 500mL) cream 1 lemon 1 3 lb (1.3 kilo) grocery store rotisserie chicken (this will make at least six sandwiches) grapes, cut into quarters (maybe a dozen) sweet corn, cut off the cob (one ear should be enough) nuts, shelled and roughly chopped or crushed (I like pistachios) green onions, sliced (one standard bunch should do it) fresh parsley (very optional) salt pepper bread and other fixings (lettuce is nice, and maybe sliced tomatoes) Make the dressing by pouring the cream in a sauce pan, bring it to a bare simmer and juice in the lemon (I use the whole thing, but you want it less lemony, use half). Stir and you should see the cream noticeably thicken very quickly. Cool it all the way down in the fridge before using. Pick all the meat off the chicken in little chunks. Up to you if you put in the skin — I usually leave out the really flabby bits. Combine all the ingredients and taste until you like the proportions.

Thanks to Skillshare for sponsoring this video! The first 1,000 people to use this link will get a free trial of Skillshare Premium Membership: https://skl.sh/adamragusea04211 Thanks to Dr. Carl Philpott, professor of rhinology & olfactology at the University of East Anglia: https://people.uea.ac.uk/c_philpott Study showing taste preference for fatty acids among mice with certain taste receptors: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6634626/ Study showing humans may be able to taste certain fatty acids: https://academic.oup.com/chemse/article/32/5/423/363758 Study showing humans can taste carbs even when their sweetness receptors are turned off: https://academic.oup.com/chemse/article/41/9/755/2366019 Journal article summarizing research indicating humans may be able to taste starchiness: https://www.researchgate.net/profile/Juyun-Lim/publication/330583538_Oral_carbohydrate_sensing_Beyond_sweet_taste/ Study showing mice can taste calcium: https://journals.physiology.org/doi/full/10.1152/physiolgenomics.90200.2008 Study showing water may have its own taste: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2967336/pdf/fnins-04-00175.pdf Ajinomoto docudrama about Kikunae Ikeda's discovery of the chemicals basis for umami: https://youtu.be/geleAcDxObo

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA12 to get up to 12 FREE MEALS across your first four HelloFresh boxes, including free shipping on your first box: https://bit.ly/2N9xsXm ***TOMATO & RICOTTA RECIPE*** This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people. 1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan) 1 28 oz (800g) can of crushed tomatoes (you might not need all of it; I use Pastene Kitchen Ready or Muir Glen) 1 pound (454g) ricotta cheese 1 pound (454g) grated mozzarella (you might not need all of it) 1/2 cup (50g) grated parmesan or pecorino olive oil salt seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper) fresh herb for garnish (I use basil) Heat oven to 350ºF (180ºC). Cover the bottom of the pan with a layer of crushed tomatoes, drizzle in a little olive oil, and season that layer lightly with salt and your other herbs and spices. Lay in the first layer of lasagna noodles (don't parboil them first), and dust them with a little salt. Lay in a layer of ricotta and sprinkle on some mozzarella and parmesan. Lay in your second pasta layer and sprinkle them with a little salt. Lay in more tomatoes and repeat until you have built at least four layers, with tomatoes atop the final layer, making sure to reserve tome mozzarella for melting on the top later. Cover the pan tightly with foil and bake it for about 45 minutes. Take the foil off, sprinkle on some mozzarella and bake for another 15 minutes. At the very end, turn on the broiler (grill) to brown the cheese to your liking — this should only take a couple minutes, so watch it closely. Let cool at least 15 minutes before cutting and serving with fresh herbs. If you want a tidier presentation, chill the lasagna whole in the fridge. When it's firm, you'll get cleaner edges when you cut. Reheat the cut pieces on top of a little splash of water in a covered baking dish in the oven for 15 minutes. Uncover and broil on a little more mozzarella, to make the top look nicer. ***MEAT SAUCE & CREAM RECIPE*** This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people — NOTE this is half the size of the lasagna I baked in the video. I'm giving the meat sauce recipe from the video below, but you could make it with about two pounds (a kilo) of frozen meat sauce from my old recipe here: https://youtu.be/V5WR-K0zJYs 1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan) 1 cup (half pint, 236mL) cream 1/2 cup (50g) grated parmesan or pecorino a little grated mozzarella, just for the top 2-3 garlic cloves, peeled and chopped salt fresh herb for garnish (I use basil) For the meat sauce: 1 pound (454g) ground beef 1 28 oz (800g) can whole peeled tomatoes (I use Muir Glen) a squeeze of tomato paste (about a tablespoon) 1 large onion 1 large carrot olive oil salt seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper) balsamic vinegar To make the meat sauce, peel and dice the onion and carrot, and cook them in a little olive oil in a wide pan over high heat until soft and starting to brown, 4-5 minutes. Push the veg to the edges of the pan and smash the meat into the center, making a wide, flat disk. When you can smell the meat browning, start scraping the bottom of the pan and stirring, using the moisture of the remaining raw meat to deglaze (you might want to turn the heat down a bit at this point). When all the meat has turned color, stir in a squeeze of tomato paste and let it brown for a moment. Before it burns, deglaze with the juice from your can of tomatoes. Squish the tomatoes with your hand and stir them in, along with a pinch of salt and whatever other seasonings you have. Reduce the heat to a simmer and cook for at least an hour, stirring occasionally. Taste for seasoning and stir in a little splash of the vinegar. NOTE: This will give you as much as twice the meat sauce you will need for an 8x8 inch lasagna. Freeze the rest. To make the lasagna, heat oven to 350ºF (180ºC). Cover the bottom of the pan in a layer of cream, then lay in the first layer of lasagna noodles (don't parboil them first). Sprinkle the noodles with a little salt and chopped garlic, then lay in a layer of the meat sauce. Sprinkle the meat sauce with parmesan, lay in another pasta layer and repeat until you have at least four layers, with at least a little meat sauce on top. Drizzle the rest of the cream on top. Bake according to the directions I gave for the previous lasagna — I would copy and paste those here, but YouTube won't allow me enough characters in the description box.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea​​​ and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Nope, you don't have to parboil lasagna noodles. You can just layer them straight into the pan and bake them in your sauce. I think dried pasta comes out particularly good that way, but with fresh egg pasta I much prefer the texture boiled before baking. Watch all my experiments and choose for yourself!

Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit: https://trythryve.com/Adam Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water: https://www.seriouseats.com/2016/09/salt-beans-cooking-soaking-water-good-or-bad.html ***RECIPE, SERVES 6-8*** 1 lb (454g) dried small (Mexican) red beans 1 red onion 1 red bell pepper 2 stalks celery (plus celery leaves for garnish) 2 tablespoons tomato paste 1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika) paprika garlic powder cumin oregano dried sage salt pepper olive oil sugar vinegar hot sauce for garnish cooked rice to eat it with Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.) The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.) Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock. Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good). Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.

Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3,000 points on your first receipt! → https://fetch.thld.co/araguseamar Thanks to Benjamin Ahr Harrison for his dressing recipe! Ben co-hosts the Star Trek rewatch podcast "The Greatest Generation" with our mutual friend Adam Pranica. Subscribe to them on the Maximum Fun podcast network: https://maximumfun.org/podcasts/greatest-generation/ ***RECIPE, SERVES FOUR*** For the dressing: 2 big garlic cloves (or 3 smaller ones), peeled 1/4 cup (60mL) mayonnaise 2 anchovy fillets juice of one lemon 1/3 cup (78mL) olive oil 1 teaspoon (mL) Worcestershire sauce salt pepper For the chicken and croutons: 1.5-2 lb (680-907g) skin-on, bone-in chicken things and/or legs 1/2 lb (227) bread olive oil salt pepper dried sage (optional) zest of the lemon from the dressing butter (optional) For the veg: 1 large head of romaine lettuce 2 shallots parmesan or pecorino cheese for shaving (yes I know that's not a vegetable I just don't know where else to put this) Start the chicken and croutons by heating your oven to 350ºF/180ºC, ideally convection. Put the chicken in a baking tray, coat with olive oil and season heavily with salt, pepper, sage and lemon zest. Toss to coat. Tear the bread into a couple wide, flat pieces and put them under the chicken — try to cover as much of their surface with chicken as possible. Make sure your chicken pieces are a skin-side up. Roast for 1-1.5 hours, until the chicken skin is brown and the meat is soft. If large areas of bread are uncovered, move the chicken around halfway through to cover bread that might get too brown. Pull the chicken to a plate to rest, and put the bread on a cutting board. Cut it up into whatever size of croutons you want and return them to the baking tray. Taste one for seasoning, and consider adding more salt. Drop in a knob of butter if you want, then return the tray to the oven and bake them until crispy, stirring frequently. It's ok if they still have a few noticeably moist spots — they'll harden as they cool, and you don't want to overcook the bread and give it a burned flavor. Pull the skin off the chicken, and consider throwing it in with the croutons to crisp up some more. When the meat is cool enough to touch, pull it all off the bone in bite-size piece, being careful to pick out any chunks of cartilage. At some point in this process you can make the dressing by combining all the ingredients and blending them smooth. Season to taste, and consider adding more of any particular ingredient you desire. Wash and try the lettuce and chop or tear it into bite-size pieces. Peel and finely dice the shallots. Combine the lettuce, shallots and chicken (but not the crispy skin) in a large mixing bowl. Toss with as much dressing as you want — be conservative at first. Put dressed salads on plates, then top them with croutons, shards of crispy chicken skin, and some shavings or shreds of cheese.

Thanks to Crowd Cow for sponsoring this video! Get $15 off your first order and an extra 5% off everything if you become a member: http://crowdcow.com/ragusea Dovetail restaurant in Macon, Georgia: https://www.dovetailmacon.com/ Chef Davis Wells @wellsharpened on Instagram: https://www.instagram.com/wellsharpened/ A good (and free) 2016 overview of dry aging from the Journal of Animal Science and Technology: https://janimscitechnol.biomedcentral.com/articles/10.1186/s40781-016-0101-9 2006 study that found dry aged beef tastes juicier, even if it technically has less juice (not free): https://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2001.tb11315.x 2020 study showing how the mold thamnidium enhances enzymatic tenderization of dry aged meat: https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/thamnidium 2006 study that found dry aging bags (like the UMAi brand) work great and result in less trimming loss: https://www.researchgate.net/publication/51776746_Dry_aging_of_beef_in_a_bag_highly_permeable_to_water_vapor 2010 "Good Eats" segment in which Alton Brown dries a steak in the refrigerator: https://youtu.be/t4aI_O8kcN8 CDC factsheet showing that most people who think they have penicillin allergies actually don't: https://www.cdc.gov/antibiotic-use/community/pdfs/penicillin-factsheet.pdf

Thanks to Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the U.S. ***RECIPE, MAKES AN 8-INCH SQUARE CAKE*** 6 eggs 75g oil 35g chocolate chips 60g milk 40g dutch cocoa powder 75g flour 130g sugar vanilla salt cream of tartar chocolate chips for the top This recipe is calibrated for an 8-inch (20 cm) square cake pan. You'll need a second pan that's big enough to contain your cake pan. Put the bigger pan in your oven on the middle rack and fill it part-way with water. Get the oven heating to 350ºF/180ºC. Line the cake pan with parchment paper, both bottom and sides. Put the oil, chocolate chips and milk in a microwave-safe bowl and microwave until just boiling. Put in the cocoa, flour, a little splash of vanilla and whisk until as smooth as possible. Crack the eggs into a large bowl, separate out the yolks and whisk them into the chocolate mixture. Put a tiny pinch of salt and cream of tartar in the egg whites then beat them until fluffy and pretty stiff. Beat in the sugar in three doses until you have stiff, glossy meringue. Put a quarter of the meringue into the chocolate mixture and whisk it smooth. Pour all that into the remaining meringue then gently fold everything together until homogeneous, stirring as little as possible. Pour the batter into the cake pan and scatter chocolate chips on top. Place the pan in the water bath in the oven and bake until a skewer comes out almost clean, about an hour.

Thanks to Harry's for sponsoring this video! Click here to get a Trial Set with a FREE body wash for just $3: https://harrys.com/adamr "The Kelloggs: the Battling Brothers of Battle Creek," by Dr. Howard Markel: https://www.penguinrandomhouse.com/books/216458/the-kelloggs-by-howard-markel/ "Breakfast cereals were invented to curb sex drive," my previous video on John Harvey Kellogg and the philosophical foundations of breakfast cereal: https://youtu.be/sBtDOfm7Jpo A great old episode of "How It's Made" that shows how corn-flake-type cereals are manufactured today: https://youtu.be/a0Y5J_pgiFY

Thanks to SHEATH underwear for sponsoring this video! Save 20% with my code RAGUSEA at checkout: https://thld.co/SHEATH_ragusea ***RECIPE, SERVES FOUR*** 4 large Italian sausages, about 6 oz (160g) each (I prefer spicy) 3 large bell peppers 1 large onion oil vinegar sugar salt pepper fresh herb (oregano, thyme or basil would be good) 4 hoagie rolls (optional) Optional soft polenta: 1/2 cup (70g) fine cornmeal salt water butter pecorino or parmesan cheese If you're making the polenta, bring 3 cups (710mL) of water to a boil in a pot. Throw in a pinch of salt. Grab a fork or a whisk and stir as you pour in the polenta. Keep stirring until it gelatinizes and goes thick. Reduce the heat to low and cook slowly for at least a half hour, stirring occasionally and adding more water if it gets too thick. Right before you eat, melt in a lot of butter and a little grated cheese, then taste for seasoning. For the sausage, heat a little oil in a wide pan (at least 12 in / 30cm) over medium heat and drop in the sausages. Rotate them periodically and cook them until they're brown all over and feel mostly cooked through (i.e. only barely squishy in the middle when you poke them). If the fond on the bottom of the pan shows any signs of burning, turn the heat down. While the sausages are cooking, you can seed and slice the peppers into big pieces, and peel and slice the onion into wide wedges. When the sausages are almost cooked through, take the pan off the heat and remove the sausages to a cutting board. Slice the sausages in half lengthwise or into thick rounds. Return the pan to the heat and put all the sausage back in, cut-side down. If it doesn't all fit in one layer, it should eventually as it cooks and shrinks. Move the sausage around the pan to make sure each pieces gets evenly browned on the cut side. When they're done, take them out to a plate and put in your vegetables. Turn the heat up to medium-high and cook the vegetables, stirring constantly and scraping the bottom of the pan to deglaze. When the veg is 2/3 as tender as you want it, pour in vinegar to taste (I use about 1/4 cup, 60mL) and a spoonful of sugar. Stir everything up. Taste a pepper and add salt and pepper to taste, and maybe more vinegar and/or sugar. Return the sausage to the pan and toss to get everything coated and hot. Turn the heat off, tear in some fresh herbs and stir to combine. Eat it just like that, or toast the hoagie rolls under the broiler and have sandwiches, or coat each plate with polenta and serve the meat and veg on top.

Buy 'It's Kind of a Cheesy Love Story' by Lauren Morrill! All orders placed at Little Shop of Stories before March 13 will be signed! https://littleshopofstories.indielite.org/book/9780374306212 For links to other U.S. retailers, including ebooks, click here: https://us.macmillan.com/books/9780374306212 For U.K. readers: https://www.waterstones.com/book/its-kind-of-a-cheesy-love-story/lauren-morrill//9780374306212 For all other countries and territories: https://www.bookdepository.com/Its-Kind-Cheesy-Love-Story-Lauren-Morrill/9780374306212 ***RECIPE*** For the dough, makes enough for three 13-14 inch stuffed crust pizzas. 2 1/4 cups (530 ml) warm water 1 tbsp sugar (12g) sugar 1 tbsp (9g) active dry yeast 2 tbsp (30 ml) olive oil 1 tbsp (18 g) kosher salt 5 cups (600g) bread flour, plus more for working the dough For the sauce, prob makes more than you need for all three pizzas. Sorry. The can is the size that it is. Freeze the rest. 1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready') 2-4 tbsp (30-60 ml) olive oil 1 tsp (4g) sugar dried pizza herbs to taste (oregano, basil, marjoram, etc) For the cheese, I like Galbani whole milk low moisture mozzarella string cheese 4-5 1 oz (28g) string cheese sicks for the crust of each pizza 6-7 oz (170-200g) cheese for the top of each pizza (I use the same string cheese) grated parmesan for dusting (maybe 10 g per pizza?) For the seasoned outer ring: maybe an ounce (28g) of butter per pizza, and some dried pizza herbs and salt. Combine all the dough ingredients. The flour quantity is just a baseline — keep kneading in more until the dough is just barely sticky. (A low-hydration dough will be sturdier and more secure for sealing the cheese ring.) Divide the dough into three equal balls. Put each one in its own bowl to rise — do not lube the surface with any oil. Cover tightly and let rise — either about two hours at room temperature, or 1-7 days in the fridge. If you do a quick rise, consider putting it in the fridge for a bit before you bake — it's easier to work cold. Preheat a pizza stone or steel in your oven at its maximum temperature (ideally convection) for an hour before baking. Mix the sauce ingredients. Prep the cheese by cutting all of the sticks you plan to use for the crust in half lengthwise. Grate or cut the remaining cheese for the top. Prep the seasoned butter by melting it in a pan, seasoning with pizza herbs and enough salt to make it sandy. I advise building and baking this pizza on parchment paper or on a metal pizza screen. If you're doing it on parchment, put a piece big enough for the pizza on your counter. Peel the dough ball out of its bowl and put it on the middle of the paper — no flour dusting. Use a rolling pin to roll it out as thin and perfectly round as you can. You'll need at least 3 inches (7.6 cm) of excess all the way around to wrap the cheese ring. It's OK if you roll it off the paper and onto the counter — you'll peel it off the counter when you wrap the ring. If you're doing the pizza screen, peel the dough ball out of its bowl and put it on a clean countertop — no flour dusting. Use a rolling pin to roll the dough out as thin and perfectly round as possible, letting it stick to the counter so that it won't snap back. Peel it off the counter, then transfer it on top of the screen. Re-roll the skirt of dough that hangs off the edge of the screen, to get it as thin as possible. You'll need at least 3 inches (7.6 cm) of excess all the way around to wrap the cheese ring. Where you want the finished diameter to be, lay down your halved cheese sticks end-to-end to form a ring. Wet your finger and rub water along the dough surface in a circle just inside your cheese ring, to help form a seal. Wrap and crimp the excess dough around the cheese ring. Brush the seasoned butter all over the ring — top and sides. Get your fingertips greasy in the butter, then use them to press a firm seal all the way around your cheese ring. Put down a thin layer of sauce, dust on some parmesan, then put on your mozzarella. Transfer the pizza to your stone/steel and bake. If you're baking on parchment rather than a screen, I recommend trimming the excess paper off around the pizza before sliding it onto a pizza peel and then onto the stone/steel.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea​​ and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Thanks to Vinegar Legate Lauren Wilson for asking the questions today: https://www.instagram.com/p/CL4IHkon5uq/

Thanks to Magic Spoon for sponsoring today’s video! Build your own variety box here → https://magicspoon.thld.co/raguseamar and use code RAGUSEA to get $5 off today! The catch with this recipe is you can't make that many at a time. If you need to feed a crowd, try making my enchiladas recipe instead: https://youtu.be/3RRiYMPYimo ***RECIPE, SERVES 3-4*** For the flautas: 6-10 taco-size tortillas, corn or flour (I prefer ultra-thin corn for this) 1 15.5 oz (439g) can of beans (I use black or kidney) 1 4 oz (113g) can of diced green chilies 4 oz (113g) smooth-melting cheese (I use Monterey Jack) cumin dried oregano garlic powder salt olive oil water and cornstarch (if using corn tortillas) Rinse and drain the beans. Dump in the chilies, and tear in the cheese in chunks. Season with cumin, oregano, garlic powder and salt to taste. Squish a few hands-full of the beans into paste, then mix everything throughly. Be sure to taste for seasoning — some canned beans are much saltier than others. If using corn tortillas, wrap them in a damp towel and heat them until warm to make them more pliable — I use the microwave. Also if using corn, dissolve a dash of cornstarch in a little water and heat it until boiling and gelatinized to use as a glue. Position a log of filling onto the middle of each tortilla, then use your finger to smear the cornstarch glue onto the edge of the tortilla that will form the outer seal — plain water is fine if you're using flour tortillas. Roll each tortilla up tight with the seal positioned on the bottom. An a wide pan or griddle, heat a film of olive oil over medium-low heat. Put in each of the flautas seam-side down, and mop each one around in the oil to make sure the bottom is coated. You might need to slide the flautas around as they cook so they each brown evenly. When the first side is golden and crispy, flip them all and repeat. With flour tortillas I usually try to brown a third side, but corn tortillas are usually too delicate to lay on their sides. When everything is golden and the filling is hot and melty, you're done. Serve with your choice of one of the condiments below. For pico de gallo: 1 fresh globe tomato 1 shallot (or half an onion) 1 jalapeño 1-2 limes fresh cilantro salt Dice the tomato, shallot, jalapeño (take out the ribs if you don't want the heat). Squeeze in the juice of one or two limes to taste, tear in some cilantro leaves and maybe mix in a little salt. For pink pickled onion/shallots: 2-3 red shallots (or one red onion, but shallots pickle faster) Enough vinegar to submerge (red wine vinegar enhances the purple color) A couple spoons of sugar (optional) Fresh cilantro on the side (optional) Peel and cut the shallots (or onion) in half and slice into thin semi-circles. Transfer to a bowl, submerge in vinegar, and stir in a couple spoons-full of sugar — don't worry if it doesn't seem to dissolve at first. Put the bowl in the fridge. If you can do this a couple hours or days ahead of time they'll be a lot better, but they'll taste like pickles after 20 minutes or so. Use a fork to drain the pickles as you transfer them to the plate with the flautas, and I like to have a big pile of cilantro leaves next door.

Thanks to Audible for sponsoring this video! Start listening with a 30-day Audible trial. Choose one audiobook and two Audible Originals absolutely free: http://audible.com/adamragusea or text adamragusea to 500-500. Books about John and Will Kellogg, their invention of Kellogg's Corn Flakes and the birth of the modern cereal industry: "Dr. John Harvey Kellogg and the Religion of Biologic Living," by Dr. Brian C. Wilson, Western Michigan University: https://iupress.org/9780253014474/dr-john-harvey-kellogg-and-the-religion-of-biologic-living/ "The Kelloggs: The Battling Brothers of Battle Creek," by Dr. Howard Markel, University of Michigan: https://www.penguinrandomhouse.com/books/216458/the-kelloggs-by-howard-markel/

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea​​ and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, SERVES TWO*** 300-400g (.5-.75 lb) fresh sausages 400-500g (.5 lb) potatoes, I like Yukon Gold 1 bunch green onions 1 big shallot (or two smaller ones) oil cornstarch Marmite mustard butter milk salt pepper Cut the potatoes into small chunks and get them boiling in water. Peel and thinly slice the shallots, then get them cooking in a little oil over medium/medium-low heat, stirring constantly until they are brown and soft, about 5 minutes. Push the shallots all the way to the side of the pan, and push the pan just off the burner so that they are no longer over direct heat. Put the sausages in the pan and roll them around until they are thoroughly browned, at least 5 minutes. Deglaze the pan with enough water to give you the quantity of gravy you desire. Stir in big spoonful of Marmite and a little one of mustard. Grind in a bunch of pepper. In a bowl, mix a couple tablespoons of cornstarch with a little water to make a smooth slurry, then drizzle it into the gravy until you get the thickness you want — you might not need all of the slurry. Be sure to stir the gravy constantly as you drizzle, or the slurry will clump. Simmer the sausages in the gravy until cooked inside, at least 160ºF, 70ºC. Taste the gravy for seasoning, and add salt if it needs it. While you're waiting, slice up the green onions, being sure to slice very thinly in the white end. When the potatoes are easily pierced by a fork, drain them. Throw in a big knob of butter, a little splash of milk and pinch of salt. Mash the potatoes, adding more milk if they're too thick. Taste for seasoning and maybe add more salt. Stir in the green onions while the potatoes are still very hot so they cook a little bit.

Thanks to Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the U.S. The latest from Luanne DeChristopher and Dr. Katherine Tucker on the link between excess free fructose and childhood asthma: https://pubmed.ncbi.nlm.nih.gov/32576181/ Study from a different research team that reaches supporting conclusions: https://www.annfammed.org/content/16/5/408 Study in which DeChristopher and Tucker found African Americans are more prone to fructose malabsorption: https://bmcnutr.biomedcentral.com/articles/10.1186/s40795-020-00396-x USC study looking at the fructose content of soft drinks: https://pubmed.ncbi.nlm.nih.gov/20948525/ The pro-HFCS commercial at 6:16 paid for by the Corn Refiners Association: https://youtu.be/lQ-ByUx552s

Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: http://warbyparker.com/ragusea ***AMERICAN CHEESE RECIPE, SERVES 2-3*** Ingredients: About 200 grams of cheese, at least a third of which is American cheese or other processed cheese slice containing emulsifying salts (sodium citrate or sodium phosphate). I use about a third white American cheese, and two thirds Monterey Jack cheese. About 100 mL (half a cup) evaporated milk (cream is a good substitute; regular milk works but is less good) About a tablespoon (15g) of butter (very optional) A couple tablespoons canned or pickled green chiles (or just their juice) Some fresh cilantro leaves, if you're into that Salt, and whatever Latin-American spices you might like Method: Tear the cheese into chunks (or grate it) and combine it with the milk and optional butter in a pan. Turn the heat on medium-high, and stir until melted smooth and thick. Add all the other ingredients to taste. If the dip is too thick, add more milk; if it's too thin, add more cheese. Eat it with tortilla chips. ***SODIUM CITRATE RECIPE, SERVES 2-3*** Ingredients: About 200 grams of semi-firm cheese (I use Monterey Jack) About 100 mL (half a cup) evaporated milk (cream is a good substitute; regular milk works but is less good) About half a teaspoon (2-3g) sodium citrate About a tablespoon (15g) of butter (very optional) A couple tablespoons canned or pickled green chiles (or just their juice) Some fresh cilantro leaves, if you're into that Salt, and whatever Latin-American spices you might like Method: Tear the cheese into chunks (or grate it) and combine it with the milk, sodium citrate and optional butter in a pan. Turn the heat on medium-high, and stir until melted smooth and thick. Add all the other ingredients to taste. If the dip is too thick, add more milk; if it's too thin, add more cheese. Eat it with tortilla chips. ***LIME AND BAKING SODA RECIPE, SERVES 2-3*** Ingredients: About 200 grams of semi-firm cheese (I use Monterey Jack) About 80 mL (1/3 cup) evaporated milk (cream is a good substitute; regular milk works but is less good) 40-50 mL fresh squeezed lime juice (3-4 Persian limes) 1/2 teaspoon (2-3g) baking soda (sodium bicarbonate) About a tablespoon (15g) of butter (very optional) A couple tablespoons canned or pickled green chiles (or just their juice) Some fresh cilantro leaves, if you're into that Salt, and whatever Latin-American spices you might like Method: Put the lime juice in a pan and stir in the baking soda. Keep stirring until the foaming completely stops, and let it sit for a few minutes. Turn the heat on medium-high, stir and boil the juice until it's reduced by about half. Stir in the milk. Tear the cheese into chunks (or grate it) and throw into the pan with the optional butter. Stir until melted smooth and thick. Add all the other ingredients to taste. If the dip is too thick, add more milk; if it's too thin, add more cheese. Eat it with tortilla chips.

Thanks to HelloFresh for sponsoring this video! Use code 10ADAMRAGUSEA to get 10 FREE MEALS across your first 4 HelloFresh boxes, including free shipping on your first box at https://bit.ly/3haTDal Things we put under the microscope camera this time: a kernel of wheat, a kernel of corn, whole wheat flour, whole wheat bread, white bread (Wonder Bread), real bakery bread with cornmeal dusting, mashed potatoes, regular pasta (linguine), bronze pasta, letter pasta, Thai rice noodles, brown rice, white rice, Rice Krispies, Corn Flakes, Fruit Loops, Frosted Mini-Wheats, Cinnamon Toast Crunch, Chex Mix (including pretzels), Lay's Classic potato chips, Pringles, Doritos, Cheetos.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea​ and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, SERVES TWO*** 2 chicken breasts 2 oz (50g) dried chorizo (or twice that quantity of fresh sausage) 1 shallot 1 lemon 6 oz (170g) fresh green beans breadcrumbs white wine (water + a splash of vinegar would be fine instead) fresh herb (I used dill, but thyme or parsley would be good) olive oil butter salt pepper Dice the chorizo as finely as possible, and dice the shallot. Put them both into a cold pan, turn the heat on medium, and stir occasionally as fat renders out of the meat and cooks the shallots. When the shallots look reasonably soft, put in a roughly equal quantity of breadcrumbs, stir and toast them for a minute. Deglaze with white wine, stirring in enough wine to get the breadcrumbs wet and just barely moldable. Take the pan off the heat. Grate in some zest from the lemon. Tear in some fresh herbs. Stir and taste for seasoning — add as much salt and pepper as you want. Butterfly each chicken breast then pound them out flat. Pour the stuffing onto the cut side of the meat, roll up each piece and tie it snug with 4-5 loops of butcher's twine each. Season the rolls with salt. Put the pan you cooked the stuffing in back on medium (or maybe medium-low) heat and coat with olive oil. Gently sear the rolls on all sides. Drop in a knob of butter, let it melt and roll the chicken around in it. Cover the pan with a lid or a piece of foil and let the chicken cook until done inside, checking and rolling them around frequently. I pull them at an internal temperature of 155ºF/68ºC. I think carryover heat probably takes them to the recommended temperature as they rest on the cutting board, but if you need to be extra-careful about food-borne illness, cook them another 5º or so. This chicken takes about 15 minute for me from the time I put it in the pan. While the chicken rests, dump any burned bits of stuffing out of the pan, return it to the heat and dump in the green beans. Fry them for a minute, then deglaze with white wine — pour in enough to come maybe a third of the way up the beans. Cover, turn the heat up to high and let the beans steam, checking and stirring frequently. If the liquid ever looks close to going dry, pour in a little water before it burns. When the beans are almost as tender as you want them, turn the heat off, season with salt and pepper to taste, and melt in a little butter to thicken the pan sauce. Be sure to slice the chicken with a freshly-sharpened knife. Serve with green beans and a lemon wedge to squeeze over the meat.

Become smarter in 5 minutes by signing up for free today: https://cen.yt/mbadamragusea2 — Thanks to Morning Brew for sponsoring this video! My old video about why the U.S. hasn't fully adopted metric: https://youtu.be/1OeoBbjwEFg Helen Rennie's video about how kitchen scales are inaccurate with small quantities: https://youtu.be/ykwldPu_mII Kenji's article about why he uses volume for small quantities: https://www.seriouseats.com/2015/11/why-mass-weight-is-not-better-than-volume-cooking-recipes.html Dr. Stephen Mihm at the University of Georgia: https://history.uga.edu/directory/people/stephen-mihm

Click here http://cen.yt/juneshineadam for 20% OFF JuneShine PLUS free shipping. Thanks to JuneShine for sponsoring this video! JuneShine Hard Kombucha is ridiculously refreshing, low-sugar, gluten-free and full of probiotics. Available in 10,000 retails and is now delivering NATIONWIDE to your doorstep. ***RECIPE, FEEDS TWO*** 1 large floury potato, about 1 lb (.5 kg), I used a russet 1 egg yolk (you can use the whole egg if you're doubling the recipe) 3/4-1 cup (90-120g) all-purpose flour pecorino or parmesan cheese for grating 1 bunch of fresh sage butter (I used almost half a stick, 50g) salt pepper Stab the potato a few times to create steam vents and bake or microwave the potato until soft. Cut it open and let it cool until you can go in with your fingers and pull out all the fluffy flesh, leaving behind the skin and any leathery bits that won't mash smooth. Smush the potato up with a fork (or a ricer, if you have one), and make a little well in the center of it. Put the egg yolk in the well, along with a big pinch of salt per portion (two pinches here), and grate in a little pile of cheese. Beat up the egg then sprinkle over some of the flour (you might not need it all). Start kneading the dough until you get it smooth, adding more flour as needed until you get moldable consistency. The dough will be easier to roll out if you can let it sit for 15 minutes or so at this point. Get a pot of water coming to a boil. Roll the dough out into a snake and cut it into little, bit-size dumplings. Be sure to kick the pieces away from each other with your knife as you cut — they'll stick to each other if they touch. Dump the gnocchi into the water, being sure to keep them from sticking to each other as they go in, then stir them to make sure they don't stick to the bottom of the pot. As soon as they're in, get a pan (ideally non-stick) heating over medium heat and drop in a big knob of butter. Once the gnocchi are all floating on the surface, you can drain them — it'll only take a couple minutes. Put them into the melting butter, and fry them until they're starting to brown — if you're not using a teflon pan, be extra careful to keep them moving so they don't stick. When you're a bit short of the color you want, tear in whole sage leaves, and stir everything until the leaves are crispy and the gnocchi are as brown as you want them. You might need to add some butter if the pan is looking dry. Taste a dumpling for seasoning and consider stirring in some pepper and salt, but remember you might be about to grate more salty cheese on them. Dump everything on plates and grate over lots of cheese — but maybe try a little orange zest instead of cheese? Sounds crazy, but it works surprisingly well with the sage.

Thanks to Trade Coffee for sponsoring this video! Get 50% OFF your first bag of coffee with Trade Coffee when you click here http://cen.yt/tradeadamragusea6 and enter code ‘RAGUSEA50’ Previous video, in which we investigated the chemical composition of brownie skin: https://youtu.be/5rY7IWLshAI My brownie recipe, with sweetened condensed milk and browned butter: https://youtu.be/lhnzdRD-hX8 Dr. Pia Sörensen at Harvard: https://sorensen.seas.harvard.edu/​ Dr. Sörensen's new book, "Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine": https://wwnorton.com/books/9780393634921

Get Honey for FREE today ▸ http://joinhoney.com/ragusea Honey finds coupons with one click. Thanks to Honey for sponsoring! What is brownie skin? Brownie skin investigation part I: https://youtu.be/5rY7IWLshAI How do you get brownie skin? Brownie skin investigation part II: https://youtu.be/qpF5B_jHZrw ***THIN, CHEWY VERSION RECIPE*** 1 stick (1/2 cup, 113g) butter 1/2 cup (50g) cocoa powder (l like dutch) 1 14 oz (396g) can sweetened condensed milk 1 cup (120g) powdered sugar 2 teaspoons vanilla 2 teaspoons molasses (optional; if you're not getting good skin, try reducing or eliminating this) pinch of salt (only if you used unsalted butter; I put in about 1/4 teaspoon of Morton Kosher) 1 egg yolk 3/4 cup (90g) all-purpose flour 1 cup chocolate chips (optional, I prefer this recipe without them) Get your oven heating to 325ºF, 160ºC. This batter is very sticky, so I suggest lining your pan with a parchment sling. I use a 9-inch (23 cm) square pan. Put the butter in a mid-sized pot and heat over medium until it melts and the water boils out. Stir the butter as it starts to brown, to keep the milk solids from sticking to the bottom. When the butter is just browning and smelling like caramel, whisk in the cocoa powder. Let the cocoa boil for a minute then take the pot off the heat. Whisk in the sweetened condensed milk, then the powdered sugar until it's fully dissolved. (You'll still see the milk solids in the mixture, which won't appear to dissolve. They're fine.) Whisk in the salt, vanilla, molasses (I just drizzle the molasses straight out of the bottle — too sticky to measure), and egg yolk. Whisk in the flour. If you want to stir in solid chocolate chips, let the batter cool down a bit first, or they'll instantly melt. Get the batter in the pan — don't worry if it's not in an even layer. Bake 30-40 min, until a toothpick to the center comes out clean, or not-quite-clean if you prefer fudgy brownies. Let cool thoroughly before cutting. ***THICC, CAKEY VERSION RECIPE*** 1 stick (1/2 cup, 113g) butter 1/2 cup (50g) cocoa powder (l like dutch) 1 14 oz (396g) can sweetened condensed milk 1 cup (120g) powdered sugar 2 teaspoons vanilla 2 teaspoons molasses (optional; if you're not getting good skin, try reducing or eliminating this) pinch of salt (only if you used unsalted butter; I put in about 1/4 teaspoon of Morton Kosher) 1 teaspoon baking powder 1 whole egg 1 cup (120g) all-purpose flour 1 cup chocolate chips (optional, I prefer this recipe without them) Get your oven heating to 325ºF, 160ºC, ideally convection. This batter is very sticky, so I suggest lining your pan with a parchment sling. I use a 9-inch (23 cm) square pan. Put the butter in a mid-sized pot and heat over medium until it melts and the water boils out. Stir the butter as it starts to brown, to keep the milk solids from sticking to the bottom. When the butter is just browning and smelling like caramel, whisk in the cocoa powder. Let the cocoa boil for a minute then take the pot off the heat. Whisk in the sweetened condensed milk, then the powdered sugar until it's fully dissolved. (You'll still see the milk solids in the mixture, which won't appear to dissolve. They're fine.) Whisk in the salt, vanilla, molasses (I just drizzle the molasses straight out of the bottle — too sticky to measure), egg and baking powder. Whisk in the flour. If you want to stir in solid chocolate chips, let the batter cool down a bit first, or they'll instantly melt. Get the batter in the pan — don't worry if it's not in an even layer. Bake 30-40 min, until a toothpick to the center comes out clean, or not-quite-clean if you prefer fudgy brownies. Let cool thoroughly before cutting.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Dr. Pia Sörensen at Harvard: https://sorensen.seas.harvard.edu/ Dr. Sörensen's new book, "Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine": https://wwnorton.com/books/9780393634921 My old video on box cake mixes: https://youtu.be/CZDFwqHkPec

Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to https://misen.com/raguseacarbonsteel to get 20% your first order. ***RECIPE*** These are the basic proportions — multiply as needed. I start with six quarts of broth in the video and get 26 ice cubes of demi-glace, each enough to enrich a single portion of pan sauce. 1 qt (32 oz, 946mL) low-sodium broth or stock (I've had best results with prepackaged chicken broths, but demi-glace is traditional made with veal stock) 1 1/4 oz (7g) packet unflavored, unsweetened gelatin 1 teaspoon (5mL) tomato paste 1 teaspoon (5mL) soy sauce, ideally low-sodium 1/2 teaspoon onion powder (very optional — most prepackaged broth has onion in it already) Put the tomato paste in a large pot, then turn the heat on medium. Spread the paste around the bottom of the pot and stir until it just barely starts to brown. Deglaze with the broth. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume. Freeze in ice cub trays. ***LINKS*** Chef John's "Cheater" Chicken Demi-Glace: https://youtu.be/EX82bjwF1wI My take on his recipe: https://youtu.be/IERauv-k5wo My video that covers how to trim and portion hanger steak: https://youtu.be/amcbGsJkPj8?t=619

Thanks to Harry's for sponsoring this video! Start the New Year with some savings; New customers can redeem a Harry's Trial Set for just $3 when you go to: https://harrys.com/adamragusea YOU MUST WATCH "Samurai Cop," a completely bonkers 1991 "Lethal Weapon" rip-off made by an Iranian director named Amir Shervan who had fled the revolution and was trying to establish himself in Hollywood. It did not work: https://www.amazon.com/Samurai-Cop-Matt-Hannon/dp/B01G4DXMMO 1617 cookbook with the first-known English-language French macaroon recipe: http://lcweb2.loc.gov/service/rbc/rbc0001/2013/2013pennell59509/2013pennell59509.pdf John Dickie's 2007 book that traces the etymology of "macaroni" to "maccare," "Delizia! The Epic History of Italians and their Food": https://johndickie.net/books/delizia/ Joumana Accad's recipe for lawziyeh, a possible Arabic progenitor of the European macaroon: https://www.tasteofbeirut.com/almond-cookies/ My old recipe (an anti-recipe, really) for French macaroons: https://youtu.be/tsCvAijBn4Y ***RECIPE FOR COCONUT MACAROONS*** 1 14 oz bag sweetened, shredded coconut 1 14 oz can sweetened, condensed milk 2 egg whites vanilla salt Heat the oven to 325ºF (160ºC). Mix the coconut and the milk in a big bowl, along with a big splash of vanilla and a pinch of salt. Beat the egg whites to stiff peaks, and fold them into the coconut mixture. Shape the coconut into little balls and bake them until just golden around the edges — about 30 min. If you want, melt some chocolate in the microwave and dip the macaroons in it (or drizzle the chocolate over) and cool until the chocolate is firm. It helps to just barely melt the chocolate, to not mess up its tempering.

Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get $5 off your order today → https://magicspoon.thld.co/raguseajan2021 ***RECIPE, SERVES 6-8°°° 2 lb (907g) ground lamb 3-4 carrots 1 large onion Half a bottle (3 cups, 375mL) white wine 2 teaspoons dried thyme 1 teaspoon dried sage 1 teaspoon garlic powder 1 teaspoon mustard powder 1/2 cup (118mL) Worcestershire sauce 1/4 cup (60mL) tomato paste 1/4 (30g) flour (use more if you want your filling more solid) water or stock salt pepper a stock cube, or a spoonful of stock concentrate (like Better Than Bouillon), or a few ice cubes of homemade demi-glace from this recipe: https://youtu.be/IERauv-k5wo fresh rosemary (very optional) 10 oz bag (280g) frozen peas 2 lb floury potatoes 1 stick (4 oz, 110g) butter milk 2 egg yolks 2 oz (50g) cheddar cheese salt chives (very optional) This recipe is calibrated for a 12-inch (30 cm) oven-safe skillet, but you could cook the filling in any pan and simply transfer it to a suitable baking dish. Put the lamb into the pan and flatten it into a disk across the entire surface. Turn the heat on high underneath. While it heats up and starts to cook, grate or finely chop the carrots and onion. When the lamb is brown on the bottom, stir in the carrots and onion with a wooden spoon, scraping the bottom and breaking up the meat as you go. Keep cooking and stirring until much of the water has evaporated, 5-10 min. When you notice the pan starting to dry out, reduce the heat to medium. When things start sticking to the bottom of the pan again, stir in the tomato paste and flour, and cook for another minute or two, until burning of the fond is imminent. Deglaze with the wine. Stir in the Worcestershire, herbs and spices (except for salt), stock concentrate or demi-glace, and enough water to cover. Reduce heat to a simmer and cook until reduced and quite thick, at least half an hour. Peel the potatoes and cut them into big chunks. Cover them in water and boil them until very fork-tender. Drain. Put in the butter and let it melt in the heat of the potatoes. Mash the potatoes, stirring in enough milk to get a slightly looser texture than you'd normally want for mashed potatoes. Grate in the cheese, put in the egg yolks, stir until smooth, then taste for seasoning and add as much salt as you want. (The egg yolks might not be totally cooked at this stage, so if you need to be cautious about pathogens, taste for seasoning before you mix in the eggs.) Keep the mash warm until you're ready to put it on the pie. Get your oven heating to 400ºF, 200ºC, ideally convection. When the meat filling is reduced and thick, take it off the heat — the cooler it is when you top the pie, the better. Chop up the fresh rosemary and put it in (if you've got it), and stir in the frozen peas (still frozen). Smooth out the surface of the meat filling, then drop on the potatoes in large dollops. Pull with the back of a spatula to spread the potatoes out toward the pan edges and get everything covered in an even, thin later. If you want, use a fork to make some ridges in the surface that'll brown nice and look pretty. Bake the pie until the potatoes are puffy and the filling is bubbling, about 30 min. Take it out and top it with finely chopped chives, if you have them. Let cool at least 20 minutes before scooping.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Yes, this video is literally just the following fruits and vegetables under my cheap UM012C 5M 300x USB digital Microscope: broccoli, cauliflower, romanesco, artichoke, lettuce, parsley, thyme, celery, peaches, kiwi, raspberries, grapes, tomatoes, eggplant, peppers, green beans, sprouts, strawberries, banana, citrus, pineapple, watermelon, carrots, potatoes, onions and scallions.

Thanks to HelloFresh for sponsoring this video! Use code 10ADAMRAGUSEA to get 10 FREE MEALS across your first four HelloFresh boxes, including free shipping on your first box: https://bit.ly/39gmm9B ***TOMATO SOUP RECIPE, MAKES 6-8 BOWLS*** 1 large onion 1 fennel bulb (you could skip this, or replace it with another onion) 1 stick (4 oz, 113g) butter (you could use as little as 1/4 of that) pepper 1 teaspoon celery seeds (very optional) 1/4 cup flour (30g) 2 28 oz (800g) cans of tomatoes (quality matters a lot, and I like Muir Glen in the U.S.) 1 cup (237mL) white wine (very optional) salt water sugar (if the tomatoes aren't sweet enough) tomato paste (if the tomatoes aren tomatoey enough) olive oil, chili flakes and a garlic clove for the chili oil garnish Roughly chop the onion and the fennel bulb (reserving the stalks and fronds for later). Melt the butter in a big pot over medium heat and cook the onion and fennel in there for a few minutes until it starts to soften. Grind in some pepper and put in the celery seeds. Stir in the flour, and cook it for a couple minutes. Before anything browns, dump in the tomatoes. If the tomatoes are whole, you can accelerate their cooking by squishing them up. Stir in the wine, if you're using it. Simmer for at least a half hour, stirring and scraping occasionally to keep anything from burning on the bottom. For the chili oil garnish, put maybe 1/4 cup (60mL) of olive oil in a small pan and fill it with chili flakes. Drop in the garlic clove and heat it until the garlic just starts to sizzle. Leave it on low heat to infuse while the soup cooks. When the soup is ready, puree it and then add salt and water to taste — you will probably need a lot of both. Consider the addition sugar or tomato paste to enhance the flavor, or maybe some vinegar if you didn't use the white wine. If you want it super smooth, use a stiff spoon to grind the soup through a sieve, discarding the vegetable fibers. Serve the soup with a drizzle of chili oil on top and maybe some of the reserved fennel fronds. ***CLASSIC GRILLED CHEESE RECIPE*** Soften a lot of butter — maybe a tablespoon (30g) per slice of bread. Liberally butter each slice of bread on one side. Heat a nonstick pan over medium, and put in the first slice of bread, butter-side down. Lay on 2-3 slices of cheese (I prefer "American" cheese), and dust on a little garlic powder (that's not classic — just my trick). Put the second slice of bread on, butter-side up. Cover the pan with a lid or some foil and cook until the first side is brown to your liking. Flip, cover, and cook until the second side is done. (If you want your cheese to be very gooey, splash a little water in the pan before you cover it for the second time.) When both sides are brown, I like to uncover it and flip it a couple more times, just to get both sides hot and dry.

Thanks to Fetch Rewards for sponsoring this video! Download the app now and use code RAGUSEA and get 4,000 points (worth $4) on your first receipt! → https://fetch.thld.co/araguseajan2021 Study that showed you can remove nearly all glochids from the skin with household glue (not free): https://jamanetwork.com/journals/jamapediatrics/fullarticle/513799

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, MAKES ONE 10-INCH PIZZA*** For the dough 1 cup (120g) bread flour + more for kneading (all-purpose is fine instead) 1/2 teaspoon (3g) salt 1/2 teaspoon (2-3g) sugar 1/2 teaspoon (1-2g) dried yeast 1/4 teaspoon (1g) garlic powder (very optional) 2 teaspoons (10mL) olive oil 1/2 cup (120mL) milk (water is fine instead) For the sauce 1/3 cup (80mL) canned crushed tomatoes (I like Pastene "Kitchen Ready") 1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes) a small pinch of sugar a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc) For the rest 5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated) grated parmesan additional olive oil and pizza herbs Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days.) Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min. Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill). When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn — this usually takes me 6-7 minutes. When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want. Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk), use a cast iron pan instead for this recipe. Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact — no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be.) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling. Slice and eat (duh).

Thanks to Skillshare for sponsoring this video! The first 1,000 people to use this link will get a free trial of Skillshare Premium Membership: https://skl.sh/adamragusea12201 My original 2014 Slate article (republished in 2015), "All I Want for Christmas Is Diminished Chords: Why Mariah Carey’s immortal holiday classic sounds so darn Christmassy": https://slate.com/culture/2015/12/mariah-careys-all-i-want-for-christmas-is-you-a-musicological-explanation-of-why-the-song-sounds-so-christmassy.html The 2016 video that Vox made, "The secret chord that makes Christmas music sound so Christmassy": https://www.vox.com/videos/2016/12/21/14043244/secret-chord-makes-christmas-music-christmassy Adam Neely's 2016 video responding to the Vox video (I've never brought myself to watch it all the way through, so don't ask me specifics about it): https://youtu.be/V5WfgMVtueo

Thanks to Trade Coffee for sponsoring this video! Get 30% OFF your first bag of coffee with Trade Coffee when you click here: http://cen.yt/tradeadamragusea5 ***RECIPE, MAKES 4 DOZEN COOKIES*** 3/4 cup (6 oz, 170g) butter, softened 2 eggs 1.5 cups (300g) sugar 1 tablespoon vanilla (if not using, replace with milk or water) 1 teaspoon kosher salt (or half that if you're using salted butter) 2 teaspoons baking powder 3 cups (360g) flour powdered sugar milk sprinkles, food coloring, etc. Mix the granulated sugar into the softened butter and then mix in the eggs until smooth. Put in the vanilla, salt, baking powder, and a third of the flour. Mix until smooth. Add the remaining flour gradually until smooth. Consider mixing in even more flour than indicated above, until you get a dough that's just barely sticky. Cover and refrigerate for at least an hour before rolling. Heat oven to 350ºF/180ºC convection, or 375ºF/190ºC if you don't have a convection fan. Dust a large work surface liberally with powdered sugar or flour. Roll out the cold dough, nice and slowly, rotating it very frequently as you go to make sure it doesn't stick to your work surface. When it's 2-3mm thick, use cookie cutters to punch out shapes. It works best if you push straight down then twist a little to release them. Put all the cookies onto baking sheets lined with parchment — you can position them very close together. Gather up the trimmings into a ball, but get the ball cold again before rolling it out and punching out more cookies. Bake until the edges just barely start to brown, about 20 minutes. Consider rotating the pans halfway through, especially if you don't have convection. Let the cookies cool throughly before decorating them. To make your icing, put a lot of powdered sugar in a bowl and whisk in just enough milk to turn it into a smooth glaze — it won't take much. You can add food coloring to the glaze, but you may need to add more powdered sugar to balance the extra moisture. Ice and decorate the cookies, and let sit overnight — the icing will harden and the cookie will soften.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea and enter promo code ADAMRAGUSEA for 84% off and 4 extra months for free! Thanks to Woape Farm for letting me film their birds: https://www.woapefarm.com/ "The Turkey: An American Story," Andrew F. Smith, 2006: https://www.press.uillinois.edu/books/catalog/84nza6gy9780252031632.html Robert Krulwich's 2008 NPR story featuring Mario Pei: https://www.npr.org/templates/story/story.php?storyId=97541602

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, SERVES 6-8*** 1 10-12 lb (4.5-5.5 kg) goose 3 lb (1.36 kg) small waxy potatoes, skin on 1 lb (454g) mustard greens, washed and chopped 1 quart (946mL) black cherry juice 1 quart (946mL) chicken stock 1 bunch fresh sage flour Christmassy spices (I used ground cinnamon, ginger, nutmeg and cloves) dried chili flakes (or any dried spicy chili product, like cayenne) salt pepper Put the goose in a deep roasting tray. Take everything out of the cavity — chunks of fat, the neck, any giblets — and lay it around the goose on the tray. Use a sharp knife to score a diamond pattern over the goose's entire skin and fat layer. Season all sides heavily with the Christmas spices and salt, and be sure to rub the spices into the scored skin. Position the bird breast-side up in the pan, and put it in a cold oven. Turn the heat on 300ºF (150ºC). While the bird is roasting, boil the potatoes until they're just fork-tender. Drain them and lay them out on a roasting tray or lipped baking sheet in a single layer. Roast the goose until the internal temperature of the breast is a few degrees short of your desired doneness. If you want it pink, cook the breast to 135-140ºF (57-60ºC), which took me about 45 minutes, but be aware the USDA says cooking any poultry short of 165ºF (74ºC) entails some risk of foodborne illness. Take the bird out of the oven and cut off both sides of the breast whole. Cover them and set them aside. Flip the goose around so that the thighs are facing up — you can stabilize the bird by letting its leg bones hang over the edge of the tray. Ladle enough rendered goose fat onto the potatoes to thoroughly coat them and the bottom of their tray. Season the potatoes heavily with salt and pepper. Put the bird and the potatoes in the oven, and turn the heat up to 400ºF (200ºC). Roast the bird until the thigh reads at least 175ºF (80ºC), which took me another 45 minutes. Take the goose and the potatoes out. Use a glass to crush each potato until you feel the skin pop open, and put them back in the oven. Take the goose out of the roasting tray and put it aside to rest. Use a ladle to remove as much of the rendered fat from the tray as possible, while leaving behind all of the solids. Put the fat aside — you'll need it later, and whatever you don't use you can freeze. Turn the burners under the roasting tray on medium heat, and stir enough flour into the remaining fat to make a loose paste. Fry it until it looks and smells brown, then gradually stir in the cherry juice, deglazing the pan as you go. Stir in enough chicken stock to give you the thickness you want, keeping in mind that the flour won't fully thicken the liquid until it boils. Season with salt, pepper and chili flakes to taste. Simmer the gravy for as long as you can to extract flavor from the solids, stirring every now and then to make sure nothing sticks and burns. Check on the potatoes — when their bottoms are brown, flip each of them over and return them to the oven. Cut the wings and leg quarters off the goose. Separate the legs from the thighs, and the drumettes from the wing tips. Feel around for any other bits of meat on the carcass you can tear off, then bag up the carcass and the wings tips for stock/soup and put them away. Strain all the solids out of the gravy and throw them away. If the gravy is too thick, water it down a bit. Set it aside somewhere to keep warm. When the potatoes are brown and crispy all over, toss them with fresh sage and set them aside somewhere to keep warm. Right before you want to eat, heat a thick layer of goose fat over medium-high heat in your widest pan. Put the goose breasts in the pan, skin-side down, and fry them until the skin is crispy and the meat is re-heated. Take them out and do the same with the thighs, legs and drumettes. Take them out, then put in the mustard greens. You'll probably need to wilt down some of the greens before you can add more in. Pouring a little water in the pan will help to get the greens cooking and deglaze the pan. Once all the greens are wilted, stir in salt and pepper to taste. Set the greens aside somewhere to keep warm. Carve your meat and eat! Merry Christmas (if you're into that)!

Thanks to Curology for sponsoring this video! Use my link to get a 30-day free trial. Just pay $4.95 for shipping: http://curolo.gy/adamragusea Thanks to everybody on Instagram who submitted questions (and tried to answer other people's questions): https://www.instagram.com/p/CIRGeWpn1FE/?utm_source=ig_web_copy_link Some of my favorite female food content creators: Fatima's Fabulous Kitchen: https://www.fatimasfabulouskitchen.com/ Fatima on TikTok: https://www.tiktok.com/@fatimasfabkitchen Fatima on Instagram: https://www.instagram.com/fatimasfabulouskitchen/ ​@Theres.Food.At.Home_: https://thereisfoodathome.com/ August on TikTok: https://www.tiktok.com/@theres.food.at.home August on Instagram: https://www.instagram.com/theres.food.at.home/ Sohla El-Waylly, formerly @bonappetit, now with @babishculinaryuniverse, @NYTCooking, etc: https://www.youtube.com/playlist?list=PLopY4n17t8RDZ0Nmj7pApzAvxULlobJe_ @helenrennie: https://www.youtube.com/helenrennie @BuonAPetitti: https://www.youtube.com/SuperWarp3

Thanks to Kove Audio for sponsoring this video! Get more than 67% off the Kove Commuter 2 Split here: http://koveaudio.com/arkove64 Use my code: ARKOVE64 Exclusive Holiday Discount/Free U.S. shipping subject to change after December 17. ***RECIPE, MAKES 1 9-INCH (23cm) DIAMETER TART OR 4 4.5-INCH (11cm) TARTLETS*** For the crust: *These quantities yield a tart that is half crust, half filling. If you want more traditional proportions, reduce the crust ingredient amounts by a third. 1 (120g) cup all-purpose flour 1/2 cup (50g) almond flour (could replace with more AP flour, or fine coconut flakes) 1/2 cup (100g) sugar 1/2 cup (8 tablespoons, 110g) coconut oil (virgin tastes more like coconut, if you want that) 1/2 teaspoon (3g) kosher salt For the ganache filling: 1 14oz (400mL) can coconut cream, or milk if you can't find cream (I like the Thai style) 1 cup (170g) solid chocolate, chips or chopped 1-3 tablespoons syrup (optional, could be corn syrup or any other neutral syrup) 1 teaspoon vanilla, almond or coconut extract (optional) Optional garnish ideas: a few raspberries, flaky salt, powdered sugar, etc. Check if your coconut oil is solid at your room temperature. If it's not, chill it until it is solid (but not too cold and hard that you can't work with it). Assemble all the crust ingredients, and cut the solid coconut fat into everything else until you have a coarse breadcrumb consistency. You can do this by pulsing everything in a food processor, or do what I do in the video and just use a pastry cutter or a fork to squish all the big chunks of fat into tiny bits dispersed through everything else. Heat your oven to 350ºF/180ºC. Mold all of the crumb into your tart pan (or tartlet pans), pinching it into the corner so that it won't be too thick in there after the crust melts and slumps down the sides a bit in the oven. You can use the bottom of a glass or a measuring cup to compress the crumb smoothly and evenly into the pan(s). Places the pan(s) on a baking tray to catch and drippings, and bake it for 15-25 minutes, depending on how brown you want it to taste. You can take it out any time after it's gone molten and bubbly. The darker, the stronger the caramelized flavor, and the harder the crust will be. Cool the crust(s) thoroughly before making the ganache and filling them. To make the ganache, lift all of the semi-solid white fat off the top of the coconut cream/milk can and put it in a microwave-safe measuring jug. If necessary, pour in enough of the remaining semi-clear coconut water to give you 1 cup (240mL) liquid. Stir in the chocolate — I measure it by displacement, stirring in enough chocolate to give me two total cups (480mL) of stuff. Microwave the coconut cream and chocolate on half-power for a couple minutes, just until you see the first sign of chocolate melting. Take it out and see if you can stir it smooth — if you keep stirring, it'll probably melt smooth at a surprisingly low temperature. If you can't stir it smooth, microwave it again, just long enough until you can stir it together. Taste the ganache and see if you think it needs to be sweeter. Stir in syrup to taste, along with a the vanilla or any other flavoring you want to add. Don't add salt — the crust is salty. Put the tart shell(s) in a safe, flat spot in the refrigerator, and then pour the ganache directly in, right up to the brim. It's OK if it goes past your wall of crust. Refrigerate until solid, at least a couple hours and preferably overnight. Put a thin layer of hot tap water into a shallow, flat vessel, like a pie pan. Take the tart(s) out of the refrigerator and put into the hot water for a few seconds to soften the stuff that's stuck to the walls of the tart pan(s). This should allow you to push the tart(s) up out of the removable ring(s). You can use a knife to lever off the bottom plate, or just leave it on. I recommend putting the tart(s) on a cutting board and cutting out wedges. I like garnishing with flakey salt on top, but you do you.

Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to https://Misen.com/Ragusea to get 20% off your first order! Raw, anonymized CSV of responses to our meat-washing survey: https://drive.google.com/file/d/1eygYpBJQGFd4wHH8iYsLoy3PR8PmHN0O/view?usp=sharing PowerPoint of results compiled by Chris and Michael: https://drive.google.com/file/d/14hkmGUg8UnN14R0eji71eFZA7tjcr2Vg/view?usp=sharing ***ADDITIONAL SOURCES IN ORDER OF APPEARANCE*** "Don't Wash Your Chicken! Germ-Vision Animation," New Mexico State University's Media Productions: https://youtu.be/JZXDotD4p9c Dr. Shauna Henley at the University of Maryland: https://agnr.umd.edu/about/directory/shauna-c-henley USDA observational study from 2019 showing how poultry washing spreads pathogens around the kitchen: https://www.fsis.usda.gov/wps/wcm/connect/9bb3a252-e12e-40e5-b76b-cb46a2322c3f/FSCRP_Year+2_Final_Aug2019.pdf?MOD=AJPERES U.S. Food Standards Agency video from 2018 urging people to not wash chicken: https://youtu.be/GYlp1_7XIw4 USDA video from 2015 urging people to not wash chicken: https://youtu.be/SBeMcOvDoi8 USDA media release from 2013 urging people to "Ask Karen" about Thanksgiving food safety: https://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2013/nr-11182013-01 "’Don’t Wash Your Chicken!’ Results of an Interdisciplinary Approach to Reduce Incidence of Infectious Foodborne Diseases," Dr. Henley's 2013 doctoral thesis at Drexel University: https://idea.library.drexel.edu/islandora/object/idea%3A4369 "Characterization of raw egg and poultry handling practices among minority consumers: Identification of unique practices," Shauna C. Henley, Susan E. Stein, Jennifer J. Quinlan, 2015, British Food Journal: https://www.emerald.com/insight/content/doi/10.1108/BFJ-03-2015-0089/full/html Prof. Chris Tsavatewa, Middle Georgia State University: https://www.linkedin.com/in/christopher-tsavatewa-488a568/ Dr. Michael Gibbons, Middle Georgia State University: https://www.mga.edu/directory/people.php?name=gibbons-michael "Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria," Maria Francesca Iulietto, Paola Sechi, Beniamino Cenci Goga, 2015, Italian Journal of Animal Science: https://www.researchgate.net/publication/282272321_Meat_Spoilage_A_Critical_Review_of_a_Neglected_Alteration_Due_to_Ropy_Slime_Producing_Bacteria "Survival of Salmonella on Raw Poultry Exposed to 10% Lemon Juice and Vinegar Washes," Shauna Henley, 2018: https://www.researchgate.net/publication/326083499_Survival_of_Salmonella_on_Raw_Poultry_Exposed_to_10_Lemon_Juice_and_Vinegar_Washes Safeconsume, ongoing European Union research project on consumer behaviors that contribute to foodborne illness: https://safeconsume.eu/ Dr. Monica Truninger, University of Lisbon: https://www.linkedin.com/in/monica-truninger-5122aa109/?originalSubdomain=pt ‪Luís Junqueira, University of Lisbon: https://scholar.google.com/citations?user=4NBktOAAAAAJ&hl=en

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Green tomatoes salt sugar flour (I use Wondra) cornmeal baking powder garlic powder onion powder mustard powder paprika pepper fresh parsley egg buttermilk oil or bacon fat mayonaise lime hot sauce To make fried green tomatoes the way I did: Cut green tomatoes into 1/4 inch (.6 cm) slices. If you have pieces with a large expanse of skin, shave it off. Season the slices heavily with salt and sugar. Let them sit for about 20 minutes to draw out water. While you're waiting, make your dipping sauce by mixing together two parts mayonnaise to one part buttermilk. Squeeze in as much lime juice as you want and season with pepper and hot sauce. Prepare your three-stage breading. Stage one is Wondra. Stage 2 is roughly equal parts egg white and buttermilk beaten together. Stage two is roughly equal parts Wondra and cornmeal and a pinch of baking powder, season with garlic powder, onion powder, mustard powder, paprika, pepper, some fresh parsley and salt if you're planning to fry in plain oil. If you're planning to fry in bacon fat, skip the salt. Get a thick coating of oil or bacon fat hot in a pan over medium heat. Dust the dry tomato slices in Wondra, dip them in the egg mixture and then into the breading mixture. Fry until brown and crispy, 2-3 minutes per side. Drain eat right away with the dipping sauce.

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Thanks to Fetch Rewards for sponsoring this video! Download the app now and use my code RAGUSEA to get 4,000 points when you scan your first receipt! → https://fetch.thld.co/araguseanov Pre-order "Summon forth the upside-down bear" shirt (available 7 days from the posting of this video): https://www.bonfire.com/upside-down-bear ***RECIPE, MAKES AT LEAST 12 PORTIONS*** 1 lb (454g) dried large pasta shells 3 lb (1.4kg) ricotta cheese (***this quantity is correct, I misread the container and gave the wrong amount in the video) 1 lb (454g) mozzarella cheese, grated (I used fresh mozzarella but I think any style would be fine) 7 oz pecorino romano cheese, grated (parmesan would be fine instead) 4 eggs 1-2 garlic cloves, peeled and grated fresh parsley and/or basil, chopped pepper For the sauce (this prob makes more than what you'd need for the above shell recipe) 6 oz (170g) tomato paste 4 28 oz (800g each) cans crushed tomatoes 1 cup (8 oz, 237 mL) red or white wine (optional) 2 large onions, peeled and chopped half a head of garlic, peeled and chopped olive oil salt pepper sugar dried herbs (I used oregano, thyme and basil) Get the sauce going by heating a heavy coating of olive oil in a large pot over medium-high heat. Stir in the onions and cook, stirring frequently, until they've softened and are starting to brown. Stir in the garlic and cook for a minute. Stir in the tomato paste and cook for a minute. Before the tomato paste burns, deglaze the pan with the tomatoes. Lower heat to a simmer. Stir in dried herbs and pepper to taste. Cook until you've reached your desired consistency, stirring frequently so that stuff doesn't burn on the bottom. Add salt and a little sugar to taste. Get the oven heating to 400ºF, 200ºC. Set a little grated pecorino and chopped fresh herbs aside for garnish at the table. Assemble the cheese filing by mixing together the ricotta, mozzarella, remaining pecorino, eggs, grated garlic, pepper and remaining fresh herbs to taste. Boil the shells in salted water until they're pliable but still undercooked — maybe three minutes fewer than the time given on the package. Drain the shells and immediately wash them in cool water to stop their cooking and keep them from sticking to each other. Spread a thick layer of tomato sauce on the bottom of a baking dish. Fill the shells generously with the cheese mixture and place them cheese-side-up in the sauce. Cover the dish with foil and bake until the cheese filling is starting to puff up but it still looks wet — maybe 15 minutes. Take the foil off, turn on the broiler (grill) and brown the top for a minute or two. If you're making more shells than you plan to eat right away, put them into sauced baking pans as before, cover and freeze. To re-heat and cook, place the covered, frozen pan into the oven and then turn the oven on 400ºF, 200ºC. Within 45 minutes the should be melted and mostly cooked. Remove the cover and broil (grill) the top as before. Consider putting an extra ladle of sauce on the plate before you put on the finished shells and garnishing with grated pecorino and fresh herbs.

Thanks to Crowd Cow for sponsoring this video! Get $15 off your first order and an extra 5% off everything if you become a member: http://crowdcow.com/ragusea 2018 journal article giving overview and history of Japanese wagyu beef industry: https://www.ajas.info/journal/view.php?doi=10.5713/ajas.18.0333 2017 journal article linking wagyu's distinctive odor to its unusual fatty acid content: https://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b02843#

Click here to pre-order your "Summon forth the upside-down bear" shirt (available 14 days from the posting of this video): https://www.bonfire.com/upside-down-bear Thanks to Andrea Hickey for another great design: http://www.andreaghickey.com/ ***RECIPE, SERVES 4-6 PEOPLE*** 3-5 lb (1.4-2.3 kg) beef short ribs, either flanken cut or English cut 6 limes 3-4 garlic cloves, peeled and chopped 1 teaspoon onion powder 1 teaspoon ground cumin 2 teaspoons dried oregano 1 teaspoon mustard powder salt pepper 2-4 fresh red chiles, thinly sliced 2-4 shallots, thinly sliced a couple bunches of any dark, leafy green, washed and roughly chopped (optional side) honey olive oil fresh cilantro rice for side If using English-cut short ribs, butterfly them per the video. If using flanken cut, consider washing them in a bowl of water to get off any bone fragments. Juice the limes in a large container and stir in the garlic, onion powder, cumin, oregano, mustard powder, some fresh ground pepper and about 2 teaspoons salt. Put in the meat, and top it off with enough water to get the meat submerged. Make sure everything is well-mixed. Cover and marinate overnight. Remove the meat from the marinade (save the marinade) and blot it dry. Coat a large pan on medium-high heat with olive oil and cook the meat until brown on both sides and the inside appears cooked to your liking. (Short ribs can be cooked all the way through, but I cooked these until pink inside, which I judged by waiting to see pink juice surfacing on the meat.) Remove the meat, and put in the shallots and the greens. Deglaze the pan with a splash of the reserved marinade. Stir in a big squeeze of honey to taste. Cook until just wilted and tender. Serve the greens on the side with rice. Put the ribs on the plate and top them with more honey, some sliced chiles and cilantro leaves.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE*** Beef tri-tip roast, ideally with fat cap left on (1/2 lb or .25 kg per person) mustard (I like coarse-ground dijon) seasonings of your choice (I used whole cumin seeds, dried onion flakes, dried garlic flakes, salt an pepper) oil The night before, score the fat layer with many shallow cuts. Season the meat with salt and whatever spices you want, then rub it down with a heavy layer of mustard. Cover and refrigerate overnight. Trim off any undesirable part of the leeks, but leave enough on the root end to hold the layers together. Slice the leeks in half lengthwise and be sure to wash away any dirt hiding between the layers. Dry the leaves, coat them in a thin layer of oil and season them. If using your oven, get the broiler (what Brits call a grill) hot and brown both sides of the meat right under it. Roast the rest of the way at 400ºF/200ºC. If using a grill (what Brits call a barbecue), get a very hot fire going on one side and keep the other side relatively cool. Brown the meat on both sides over the hot side of the grill, then transfer it to the cool side, with the thinnest part of the roast as far from the heat as possible. Cover. My 2.5 lb (1.13 kg) tip-tip took half an hour of cooking, total. I pulled it at 125ºF/52ºC in the thickest part of the meat. It was medium after it rested for a few minutes. Broil or grill the leeks covered, cut-side facing the heat, until they not quite as soft as you want them in the end.

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Thanks to Skillshare for sponsoring this video! The first 1,000 people to use this link will get a free trial of Skillshare Premium Membership: https://skl.sh/adamragusea13 ***RECIPE, MAKES 12 BAGELS*** 2 cups (470mL) warm water 1 tablespoon (20g) honey (or malted barley syrup) 1 tablespoon (9g) dry yeast 1 tablespoon (15g) salt (I use Morton Kosher) 5 cups (650g) bread flour to start with, knead in more More honey (or barley syrup), toppings and egg wash (egg beaten with a little water) Everything bagel seasoning: 2 parts coarse salt 3 parts dried onion flakes (might be called dried chopped/minced) 3 parts dried garlic flakes (might be called dried chopped/minced) 3 parts poppy seeds 3-4 parts sesame seeds (a mixture of black and white is nice) 1 part caraway seeds (optional) 1 part fennel seeds (optional) In a large mixing bowl, mix together the water, honey (or syrup) and yeast and let bloom for a few minutes until bubbly. Stir in the salt and flour, then start kneading, adding more flour as you go. Knead until you have a very smooth, elastic dough, and add flour until it is just barely sticky, or not sticky at all. The less sticky the dough is, the taller and denser the final bagels will be. Cover the dough int the bowl and let it rise until doubled in size, 1-2 hours. Take it out, punch it down, and divide it into 12 pieces. Role each piece into a smooth ball. For slightly smoother-looking bagels, let the balls rest and proof for 20 minutes before proceeding. Pinch a hole in the middle of each ball and gently stretch the resulting loop until the hole is about 3x bigger than you want it in the end. Place each shaped bagel onto baking sheets dusted with flour, cornmeal, or both. Cover the shaped bagels and either let them proof on the counter for 20 minutes, or put them in the fridge and let them proof slowly for up to two days. (A long, slow proof results in better flavor.) Bring a wide pot of water to a boil with a big squeeze of honey/syrup, maybe a tablespoon per quart (950mL). Boil the bagels in batches, 1-2 minutes per side — longer boiling makes chewier bagels with thicker crusts. Make sure the bagels don't stick to the bottom of the pot. Dip or brush the tops of the bagels with egg wash before scattering on toppings. If possible, position topped bagels on a different pan from plain bagels, because the topped ones might need to bake a little longer. Bake at 425ºF/220ºC convection, or 450ºF/230ºC conventional until brown and crispy, 20-25 minutes.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea and enter promo code adamragusea for 83% off and 3 extra months for free! Thanks to Dr. Laura Clews, patent attorney at Mathys & Squire: https://www.mathys-squire.com/directory/person/laura-clews/ J. Kenji Lopez Alt's recent video where he discussed the provenance of the reverse sear method: https://youtu.be/pO8TUuSv7HA Nestlé's main 2015 patent application for their hollow sugar invention: https://patents.google.com/patent/WO2017093309A1/

Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get free shipping → https://magicspoon.thld.co/raguseaoct ***RECIPE, SERVES TWO*** Two large skin-on chicken thighs 3 large carrots 1 zucchini 1 bunch green onions 3-4 garlic cloves 1 red chili 1 lemon olive oil salt (I used smoked salt) pepper If the thighs still have bones in them, cut them out per the instructions in the video. Peel the carrots and discard the outer peels. Then use your peeler to cut as many thin ribbons as possible out of the carrots, discarding the core. Do the same with the zucchini. Cut the root ends off the green onions, as well as the dry green tops, and peel off any undesirable outer layers. Bisect each onion and pull the layers apart from each other. Peel and slice/chop the garlic, and thinly slice the chili. Season the chicken with salt and pepper, and make sure you've got a brick wrapped in aluminum foil handy. Heat a cast iron or nonstick pan on medium, and coat the bottom with olive oil. When it's shimmering, lay in the thighs, skin-side down. Place the brick on top, mashing them into the pan surface. Reduce the heat, possibly all the way to low. Use your nose to perceive whether the skin is burning, since you probably can't yet check it visually without it sticking and tearing. After about 10 minutes, remove the brick, and flip the chicken pieces to cook the raw side, about 5 additional minutes to make sure the interior is thoroughly cooked. (If the skins aren't brown enough to your liking, you could always turn up the heat right at the end and brown them some more.) Remove to a plate to rest. Dump your vegetables into the pan, turn the heat up to medium-high, and stir constantly to get everything coated in chicken fat and cooked evenly. After about 5 minutes, the vegetables should be almost tender. Taste for seasoning, and stir in any needed salt, plus the juice of half a lemon. Put the vegetables on fresh plates, transfer over your chicken thighs, and put on a wedge from your remaining lemon half. At the last second, brush some of the juices from the plate where you rested the chicken onto the chicken skin. Squeeze lemon over the chicken and eat.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. "The Sacred Cow and the Abominable Pig, "1987 book by Marvin Harris about meat taboos: https://www.google.com/books/edition/The_Sacred_Cow_and_the_Abominable_Pig/_iUdAQAAIAAJ?hl=en 2015 paper about how chicken may have supplanted pork in ancient Middle Eastern diets (not free): https://link.springer.com/article/10.1007/s10814-015-9083-2 2015 paper showing that pig-eating persisted among ancient Israelites, particularly those in the Northern Kingdom: https://www.researchgate.net/publication/275026551_Iron_Age_Pigs_New_Evidence_on_Their_Origin_and_Role_in_Forming_Identity_Boundaries

Thanks to Ritual for sponsoring this video! Click here http://ritual.com/adam and use code ADAM to get 10% off your first three months with Ritual. #ritualpartner ***RECIPE, SERVES 2-3*** 1 large or 2 small shallots 1 large or 2 small apples (preferably tart apples) 1 red chili 1 cup (200g) risotto rice 1 12 oz (330 mL) can/bottle of dry hard cider (or less than half the quantity of non-alcoholic apple juice/cider) 10g dried mushrooms any combination of pumpkin spices (cinnamon, nutmeg, ginger, cloves, allspice, cardamom) fresh tarragon manchego cheese or vegan sour cream butter and/or olive oil salt pepper Dice the shallot, apple and chili. Heat a wide pan on medium and coat the bottom with butter or olive oil. Put in the shallot and chili and cook for a couple minutes until softened. Stir in the apples and some pumpkin spices. Put in some more fat and the rice, stir and toast for a minute. Stir in the cider and enough water to get the rice swimming, stir in a big pinch of salt, and let it simmer until mostly absorbed. Meanwhile, pick whole leaves off of a few sticks of tarragon. Stir the risotto and keep adding in small doses of water until the rice is almost cooked to your liking. Turn the heat off. Grind in some pepper, melt in a big knob of butter and a big pile of grated manchego cheese. (You can finish the risotto with vegan sour cream instead of cheese and butter.) Taste for seasoning — you'll probably need more salt. Stir in the tarragon leaves at the last minute then eat.

Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen’s amazing knives and cookware. Get 20% off your first order: https://Misen.com/ragusea My earlier video on arsenic in rice: https://youtu.be/EIM_zjCmQ5Y Dr. Ya-Jane Wang, professor of carbohydrate chemistry at the University of Arkansas: https://directory.uark.edu/people/yjwang 2009 study showing that cooking rice in extra water is more effective than rinsing at removing arsenic: https://pubs.rsc.org/en/content/articlelanding/2009/EM/B816906C#!divAbstract 2013 study showing rinsing can help remove some pesticide residues: http://koreascience.or.kr/article/JAKO201319655748114.page 2014 study comparing rice fortification mandates in Costa Rica and The Philippines: https://nyaspubs.onlinelibrary.wiley.com/doi/full/10.1111/nyas.12453 Uncle Roger video where he makes fun of draining rice: https://youtu.be/53me-ICi_f8

Thanks to Simple Truth & Kroger for sponsoring this video! Order a pickup from your local Kroger Family store today. @simpletruth4u #simpletruth ***PASTA BAKE RECIPE, FEEDS 6-8*** 1 lb Simple Truth™ Emerge Plant-Based Chick'n Grind 25 oz Simple Truth Organic™ Marinara Pasta Sauce 15 oz Simple Truth™ Plant Based Vegan Alfredo Pasta Sauce 8 oz Simple Truth™ Plant Based Non-Dairy Mozzarella Style Shreds 1 lb dried pasta olive oil breadcrumbs fresh basil or parsley Heat a thick coating of olive oil in a well-seasoned cast-iron skillet over medium-high. Put in the Chick'n Grind, and stir aggressively with a wooden spoon, scraping up anything that sticks to the pan. Stir and scrape until the grinds go brown, 5-7 minutes. Dump in the pasta and just enough water to come halfway up the dry pieces. Stir and cook for a minute, then stir in the bottle of marinara sauce, and 2/3 of the shreds. Use a spoon to drop in the entire bottle of Alfredo in 6-8 individual dollops — do not mix them in. Top with the remaining shreds and scatter over some breadcrumbs. Transfer to the oven and cook under a moderate broiler until brown on top, 5-10 minutes. Remove the pan and let it sit for 30 minutes before topping with fresh herbs and serving. ***DOUGH RECIPE, MAKES ENOUGH FOR FOUR PIZZAS*** 2 1/4 cups (530 ml) warm water 1 tbsp sugar (12g) sugar 1 tbsp (9g) active dry yeast 2 tbsp (30 ml) olive oil 1 tbsp (18 g) kosher salt 5 cups (600g) bread or all-purpose flour, plus more for working the dough additional oil for greasing the dough Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.) Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)

Thanks to Helix Sleep for sponsoring this video! Click here http://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! ***BASIC RECIPE, SERVES FOUR PEOPLE*** 1 lb (454g) waxy potatoes 1 large onion, or two smaller ones (should weigh about 10 oz / 285g), white or yellow varieties 6-8 eggs depending on their size olive oil (about two cups / 473mL if you're doing the traditional frying method) 1 teaspoon kosher salt Peel the potatoes (if you want to — I don't), cut halve or quarter them if they're very large, then cut them into thin but not paper-thin slices. Peel the onion and slice it thin (I do quarter moons). Crack the eggs into a large mixing bowl and beat them smooth. If you want to use the traditional method, get the onions frying gently in more than enough olive oil to submerge them — about medium heat. After five minutes, drop in the potatoes and continue to fry until the potatoes are just starting to fall apart and you're getting some slight browning around the edges. Strain the vegetables out of the oil and stir them hot into the eggs. If you want to use the non-traditional method, cook the onions in just a thin coating of olive oil over medium heat for five minutes, stirring near-constantly. Then put in the potatoes, and continue stirring until the potatoes are just starting to fall apart and you're getting some slight browning around the edges. If it seems like the onions are going to get too brown before the potatoes are finished cooking, stir in a little water. When everything is done, stir the hot vegetables into the eggs. (Cooking the vegetables with either method should take about 20 minutes.) Keep stirring the hot vegetables and eggs for a couple minutes, to help the eggs start cooking. Stir in the salt. Pour the mixture in a pre-heated omelette pan over medium heat — I use an 8-inch Teflon pan that I also use to cook the vegetables. I find this dish virtually impossible to make in anything other than a nonstick pan. Soon after you've poured the mixture in the pan, reduce the heat to low and cook until the omelette seems to be 2/3-3/4 of the way cooked though — you can tell by shaking the pan and watching how the omelette jiggles. Get a plate that's wider than your pan, and place it over your pan. Flip the whole assembly around and let the omelette fall out onto the plate. Return the pan to the heat, and slide the omelette back in, raw-side-down. Turn the heat back up to medium and cook until the bottom is as brown as you want it. Get a clean plate or cutting board and turn out the omelette as before. I like to let cool down a lot before eating it.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Thanks to everybody who submitted question on Instagram: https://www.instagram.com/p/CGATReHHHEo/ Here's the bakery here in Macon that made the beautiful cake/cookies Colin sent me: http://www.bonbonmacon.com/ Here's the video I mentioned where I talk about how news writing informs the way I write for this channel: https://youtu.be/IZuAjUUa8rE The braised short rib recipe I mentioned: https://youtu.be/BFaQbSlDM0k

Thanks to the Korea Agro-Fisheries & Food Trade Corp for sponsoring this video! Instructions to entire the drawing below. Come celebrate the flavors and culinary traditions of Korean food and beverages! Learn more about aT Center LA here: https://atcenteramerica.com/about/ 120 lucky winners will win a chance to have a Zoom meeting with a Korean traditional alcohol expert (Lucas) to brew Korean rice wine together. @aTCenterLA will send you $100 worth of Korean rice wine(Makgeolli) brewing kit + ready to eat Korean food! #giveaway #giveawaycontest #koreanalcohol #sool #sool_week All you have to do is: 1. Follow @atcenterla Instagram account: https://www.instagram.com/atcenterla/ 2. Tag 3 friends on @atcenterla event post 3. Post a comment on the @atcenterla event post For an extra entry: repost or share this photo with your stories and tag @atcenterla Giveaway ends 10/17/2020 at 11:59 PM PST. Open to the US only. Winner announced 10/18/2020. This is not sponsored, endorsed, or affiliated with Instagram. #giveaway Void in Alabama, Hawaii (Honolulu, Kauai, and Hawaii), Indiana, Maine, Maryland, Michigan, Minnesota, Mississippi, New Jersey, North Carolina, North Dakota, Pennsylvania, South Dakota, Vermont, Washington, West Virginia, and Wyoming. Void where restricted or prohibited. Korean Traditional Alcohol (Sool) can be found on Google: *Kooksoondang Rice MAKGEOLLI *Yangchon Brewery CHUNGJU Rice Wine *MOONBAESOOL Distilled Premium Soju *LOTTE DAE JANG BU Distilled Premium Soju *LOTTE SEONUNSAN BOKBUNJA Korean Raspberry Wine *Slow Village - MAKGEOLLI Home Brew Kit www.amazon.com/Slow-Village-Makgeolli-Home-Brew/dp/B08395NG8V You can find all of the ready to eat foods shown in this video on Amazon: https://www.amazon.com/s?k=korean+food&ref=nb_sb_noss_2 Seoul Mills: https://www.seoulmills.com/collections/food Yamibuy: https://www.yamibuy.com/en/pages/snack?track=display-777921-3-Food *TTEOK-BOKKI Spicy Stir-fried Rice cakes www.amazon.com/Ottogi-Soup-Spicy-Tteko-Bokkki-Servings/dp/B07L1D8WXG *SAMGYETANG Chicken soup www.amazon.com/Haitai-Samgyetang-Korean-Ginseng-Chicken/dp/B0711D8K7K *Ottogi KIMCHI PANCAKE MIX www.seoulmills.com/products/ottogi-kimchi-pancake-mix *Samyang HOT CHICKEN FLAVORED RAMEN - Cheese www.amazon.com/PACK-Samyang-Chicken-Flavor-Ramen/dp/B0786SK5K2/ref=sr_1_2?dchild=1&keywords=SAMYANG+Hot+Cheese+Chicken+Flavor+Ramen&qid=1602193315&s=grocery&sr=1-2 *Favorips MUSHROOM CHIPS www.amazon.com/FAVORIPS-Korea-Oyster-Shiitake-Mushroom/dp/B07WQF88B5/ref=sr_1_2dchild=1&keywords=Favorips+MUSHROOM+CHIPS&qid=1602193356&s=grocery&sr=1-2

Thanks to National Pork Board for sponsoring this video! Bring flavor to everyday moments with pork. Learn more: https://bit.ly/34wXbh1 #PorkPassport #RealPork Facebook: @NationalPorkBoard Instagram: @NationalPorkBoard Twitter: @NationalPork Pinterest: @NationalPorkBoard YouTube Page: @NationalPorkBoard ***RECIPE, FEEDS 2-3*** An approx. 1 lb (454g) pork tenderloin 4-5 garlic cloves, peeled and lightly crushed 1-2 large shallots, peeled and roughly chopped 2 canned chipotle peppers 1 teaspoon peanut butter or tahini 1 teaspoon (at most) cocoa powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon ground cinnamon 1/4 teaspoon (at most) ground cloves 3/4 teaspoon flour 1 teaspoon tomato paste 1-2 tablespoons any fruit preserves salt pepper oil 2 tablespoons butter toasted sesame seeds (optional) For the beans: 6 oz (170g) bag frozen lima beans 1-2 tablespoons toasted sesame oil 1 lime fresh cilantro (optional) salt pepper sugar Trim silverskin off the pork and season with salt and pepper. Heat a non-stick or well-seasoned cast iron pan to medium, and put in a generous coating of oil. Lift the pork into the pan with tongs and keep moving it constantly as you sear all sides — imagine mopping up the oil with the meat. Once all sides have decent color, add in the butter, garlic and shallots, and reduce heat to medium-low. Cook the pork, flipping it frequently in the butter, until the interior temperature is 145ºF/63ºC — about 15 minutes total cooking time for a 1 lb tenderloin. Remove the meat and let it rest. Stir the chipotles into the garlic and shallots and fry them for a minute. Do likewise with the following things, in order: the peanut butter, cocoa powder, remaining spices, flour and tomato paste. Deglaze with at least a cup of water and allow the sauce to simmer and reduce until it's quite thick. Turn the heat off, stir in the fruit preserves, and taste for seasoning. Either eat the sauce chunky, puree it, or push it through a sieve. Transfer the sauce to a bowl and give the pan a quick rinse. Over medium, heat the sesame oil and stir in the frozen lima beans. When they're thawed and just starting to brown, turn off the heat, grate in the zest of the lime and squeeze in at least half the juice. Stir in salt, pepper and a pinch of sugar to taste. Stir in some fresh cilantro leaves at the last second. Slice the pork against the grain, reheat the sauce in the microwave if necessary and spoon it generously over the meat (hot sauce will reheat the meat for you). Scatter sesame seeds over the sauce (optional) and serve with the lima beans.

Thanks to Trade Coffee for sponsoring this video! Get 30% OFF your first bag of coffee with Trade Coffee when you click here: http://cen.yt/tradeadamragusea4 "Vinegar, the Eternal Condiment," by Reginald Smith: https://spikehornpress.com/book/vinegar-the-eternal-condiment/ Reggie's company, Supreme Vinegar: https://supremevinegar.com/ All footage from Supreme Vinegar shot by Cheryl Hess: https://cherylhessfilms.com/ My Halal Kitchen post on vinegar, where Smith offers input in the comments: https://myhalalkitchen.com/the-vinegar-page/ Reggie Smith's instructions for simple homemade wine vinegar: Buy any wine and then add 1/2 teaspoon of 3% hydrogen peroxide (standard drug store strength) to the full bottle (standard 750mL wine bottle), shake a few times to mix and wait a couple of minutes. The sulfites are gone! For best results, cut the wine with 1 part wine to 1 part water; vinegar has difficulty forming over 10% ABV and wine that ferments in-bottle usually has to have a lot of alcohol evaporate out first. Then add about 8 oz of unfiltered vinegar (with live mother), cover with breathable fabric of paper towel, and let sit. In a few weeks, you should have vinegar with a mother on the surface!

Thanks to HelloFresh for sponsoring this video! Use code 80ADAMRAGUSEA to get $80 off across five HelloFresh boxes, including free shipping on your first box: https://bit.ly/39gmm9B Yeast + chemical leaveners: https://www.pizzamaking.com/forum/index.php?topic=45359.0 ***NO-YEAST RECIPE, MAKES 4 NAAN*** Dough: 2 cups (250g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon double-acting baking powder 2 tablespoons oil 1/2 cup (100mL) milk or water, plus more as needed 1/4 cup (60g) yogurt (ideally with live cultures) Toppings: grated garlic fresh chopped cilantro melted butter (if using unsalted butter, also top the finished naan with a little more salt) Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and leave it for at least a half hour, but ideally for several hours. (I suspect additional fermentation will occur over those hours if you use a yogurt with live bacterial cultures.) Knead the dough again right before baking, and divide it into four balls. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water. Press the dough wet-side-down into the hot skillet. If your heat and dough are right, you should have a few bubbles within two minutes, and the edges should be looking dry and cooked. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy. (If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.) Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf. ***YES-YEAST RECIPE, MAKES 4 NAAN*** Dough: 2 cups (250g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1 teaspoon dry yeast 1/2 teaspoon double-acting baking powder 2 tablespoons oil 1/2 cup (100mL) milk or water, plus more as needed 1 tablespoon yogurt (ideally with live cultures) Toppings: grated garlic fresh chopped cilantro melted butter (if using unsalted butter, also top the finished naan with a little more salt) Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and let it rise for at least an hour. Knead the dough again right before baking, divide it into four balls, and let them proof for about 15 minutes. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water. Press the dough wet-side-down into the hot skillet. If your heat and dough are right, the edges should be looking dry and cooked within two minutes, and the dough should have puffed up a bit though I rarely get large bubbles with the yeast version of this dough. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy. (If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.) Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Link to take part in our meat-washing survey (thank you!!!): https://forms.gle/e5HM4gbQri2eBrhm6 My old video about thawing meat: https://youtu.be/X0ahKON2vNY Dr. John Coupland at Penn State: https://foodscience.psu.edu/directory/jnc3 Tort Stivers at the University of Georgia Marine Extension and Georgia Sea Grant: https://extension.uga.edu/about/personnel-directory/person.html?pk_id=16879&name=Tori%20Stivers Rocking Chair Ranch in Monroe County, Georgia: https://rockingchairranchcattle.com/contact-us

Thanks to Fetch Rewards for sponsoring this video! Download the app now and use the code RAGUSEA to get 2,000 points when you scan your first receipt! → https://fetch.thld.co/araguseasep Sign up for Fetch Rewards — the easiest way to save money on groceries! This is a limited time offer for my viewers. ***EASY RECIPE, FEEDS 4-6*** 2 14 oz (400g) cans chickpeas, drained 1 14 oz (400g) can crushed tomatoes 1 4 oz (100g) can diced chiles 1 tablespoon garam masala 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried ginger salt oil vinegar or lemon juice fresh cilantro (optional) Heat a little oil in a pot over medium heat and fry the garam masala until fragrant. Stir in the chiles, tomatoes, chickpeas, garlic powder, onion power, ginger powder and enough water to cover everything. Simmer 20-30 minutes until thickened, taste and add salt and lemon/vinegar to taste, and stir in some cilantro leaves. Serve over basmati rice. ***HARDER RECIPE, FEEDS 4-6*** 1.5 cups (500g) dried kabuli chana (or other chickpeas) 1 large onion 2-4 fresh chiles 3-4 fresh tomatoes (or a 14 oz, 400g can of crushed tomatoes) half a head of garlic 1 large thumb of ginger 5-10 green cardamom pods 2-3 bay leaves 1 teaspoon cumin seeds 1/2 teaspoon of coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 1 black cardamom pod 1 small piece of cinnamon stick 1/2 teaspoon turmeric tomato paste ground amchoor or lemon juice salt sugar ghee (or of oil) fresh cilantro Soak the chickpeas for at least a few hours, then boil with a teaspoon of salt until just tender. Put the cumin, coriander seeds, peppercorns, mustard seeds, fenugreek seeds, black cardamom and cinnamon stick into a dry pan and toast over medium heat until fragrant. Cool and grind to a fine powder. Peel and roughly chop the onion, garlic and ginger. Roughly chop the tomato and chiles. Heat some ghee in your widest pan over medium heat and fry your fresh-ground masala along with the turmeric until fragrant. Add the garlic and ginger and fry for a moment, then all the rest of the chopped vegetables. Cook, stirring constantly, until enough water has evaporated that things are staring to brown. Deglaze the pan with a little water, then puree the contents. If you want a smooth sauce, push it through a fine mesh strainer. Clean the pan, head some more ghee and fry the green cardamom pods and the bay leaves until fragrant. Put in about a tablespoon of tomato paste and fry it for moment before stirring in the pureed sauce. Stir in the cooked chickpeas along with as much cooking water as you want for the sauce texture you like, and simmer for about 15 minutes. Stir in amchoor powder (or lemon juice), salt, a pinch of sugar and fresh cilantro to taste. Remove the bay leaves and serve over basmati rice.

For unlimited access to the world’s top documentaries and non­fiction series, enter the promo code ‘ragusea’ when prompted and your membership is completely free for the first month: http://go.thoughtleaders.io/1863020200911 Thanks to CuriosityStream for sponsoring this video! Fifth Sense, the U.K. charity helping people who've lost their sense of smell/taste: https://www.fifthsense.org.uk/ Ross Smith's U.K. company that combats suicide and social alienation with chess: https://5asidechess.com/ Dr. Carl Philpott at the University of East Anglia: https://people.uea.ac.uk/c_philpott

Thanks to Hot Ash for sponsoring this video! Order your 3-in-1 wood-fired pizza oven, grill and smokeless fire pit here: https://hotashstove.com/products/pizza-oven-fire-pit-and-grill ***RECIPE, MAKES FOUR 10 IN (25 CM) PIZZAS*** 700g bread flour 9g active dry yeast 15g salt 525g water 1 14 oz (400g) can San Marzano tomatoes (or similar product) olive oil salt .5-1 lb (225-450g) fresh mozzarella fresh basil leaves Combine the flour, yeast, salt and water in a bowl, and mix with a big wooden spoon until it gets too dry to stir. Kneed with your hands until it gets too wet to work. Go back to the wooden spoon and use it to kneed the dough as best you can until you see it starting to go smooth and stretchy. Cover the bowl with a wet towel and let it rise for an hour or two on the counter. Take the spoon and use it to punch down the dough, then kneed it a few more minutes to get it as smooth and stretchy as you can. Lay out a couple big sheets of parchment paper on your counter. Divide the dough into four balls and place them on the parchment, spaced far enough apart that they could double in size and not touch. I like to use scissors to portion it out, and if it's too sticky to handle, try wetting your hands, rather than flouring them. Get each dough ball in a roughly round shape on the parchment, but don't stress too much about shape. Cover each dough ball in a big bowl or anything else that can serve as a dome, and let rise for at least a couple more hours, and as many as five. Make your sauce by removing the tomatoes from the canning liquid (I discard the liquid) and either crushing them with your hands or pureeing them smooth. Stir in olive oil and salt to taste. Prep your oven. In this video I used a pizza stone in a wood-fired pizza oven at about 650 F (340 C) though some people prefer more char on Neapolitan-style pizza and bake at upwards of 1,000 F. If you're using a normal domestic oven inside, I would simply crank it as high as it goes and preheat a pizza stone or steel in there for a full hour. When you're ready to bake, flour your hands and the tops of the dough balls. Press the center of the ball flat, and then slowly widen it outward without deflating the outer ring of dough. Since it's stuck to the parchment, this might take a minute, but keep nudging it and it will gradually spread. Top with a spare amount of sauce and a few chunks of fresh mozzarella. Optionally, you can brush the outer ring of dough with a little olive oil. Take your scissors and cut off the excess parchment around the pizza, so that it's sitting on a circle of parchment not much water than the pizza. Transfer it to your cooking surface and cook right on the parchment. When the pizza is done, top it with fresh basil leaves, and peel off the parchment paper.

Thanks to Haus for sponsoring this video! The first 100 people to purchase two bottles of Haus using my link http://bit.ly/haus_adamragusea2 and my code ADAMRAGUSEA2 will get $10 off and free shipping. My old video about "pizza bread": https://youtu.be/o4ABOKdHEUs Smitten Kitchen's summer squash pizza recipe: https://smittenkitchen.com/2016/08/summer-squash-pizza/ Pre-order Lauren Morrill's new pizza-themed YA novel, "It's Kind of a Cheesy Love Story": https://us.macmillan.com/books/9780374306212 ***DOUGH RECIPE, MAKES ENOUGH FOR FOUR PIZZAS*** 2 1/4 cups (530 ml) warm water 1 tbsp sugar (12g) sugar 1 tbsp (9g) active dry yeast 2 tbsp (30 ml) olive oil 1 tbsp (18 g) kosher salt 5 cups (600g) bread flour, plus more for working the dough additional oil for greasing the dough Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.) Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Thanks to Upper Crust Enterprises for the panko and the interview: https://www.uppercrustent.com/ Upper Cust's full video about their production process: https://youtu.be/uFbQuHE4z7g 2014 journal article on the mechanisms of oil absorption in fried foods, including the cooling-phase effect (not free): https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201200308 USDA text saying that some panko is microwaved: https://www.ars.usda.gov/ARSUserFiles/30200510/Tawanna-Publisher3/2011%20-%20Breadings%20-%20What%20They%20Are%20and%20How.pdf The Ethan Chlebowski deep frying video I referenced at the end: https://youtu.be/v2pCvV8Dn60

Thanks to Native for sponsoring this video! Save 33% on your first Native Deodorant Pack — normally $36, but you’ll get it for $24. Use my code, ADAMRAGUSEA → http://bit.ly/nativeadamragusea ***RECIPE*** By weight, 4 part eggs to 1 part oil (or melted butter), 1 part milk, 1 part cake flour, 1 part sugar. (A large egg minus its shell is generally ~50 grams.) Additionally, 1/2-1g salt per egg, vanilla (or some other extract), cream of tarter (~1g for every four eggs), 1/10th the weight of the flour in corn starch (optional). Make one egg's worth of batter for every 22 inches (360 cm) of pan volume (sorry I said “area” in the vid and gave the wrong cm figure!), where volume is width x length x height. You'll need big pan and an even bigger pan you can nest it into. With the pans nested, pour enough water into the bigger pan to come at least halfway up the sides of the smaller pan. Take the smaller pan out, and put the bigger pan (with the water) into your oven. Start the oven heating to 325 F (160 C) — no convection fan, unless you prefer a dry, cracked top. (If using convection, probably lower the heat to 300 F, 150C.) Coat all interior sides of the smaller pan with parchment paper. Leave enough excess that you can grab to sling the cake out when it's done. Separate all the eggs into two large bowls. Into the bowl with the yolks, put the oil (or melted butter), milk, flour, salt, cornstarch (if using — it makes the interior crumb finer), and a big glug of vanilla or any extract you're using. Weigh out the sugar in a separate bowl — I like to use a little more than 1 part sugar, but all of these proportions can be altered to various effects. Put the cream of tarter into the egg whites and beat them until they're very fluffy. Beat in the sugar in a couple installments until you have medium peaks — or stiff peaks if you want an even puffier cake, though that will likely result in a cracked top. Beat the yolk mixture until smooth. Gradually combine the white mixture and the yolk mixture until homogenous. Pour the batter into the parchment-lined cake pan, and drop the pan into the water bath in the oven. (Don't worry if it splashes — steam is good for cakes.) Bake until a skewer to the center comes out clean — probably at least an hour, though it will depend on the size. When the cake is done, use the parchment as a sling to lift it out before slicing with the longest knife you have.

Thanks to HelloFresh for sponsoring this video! Use code 80ADAMRAGUSEA to get $80 off with purchase, including free shipping on your first box: https://bit.ly/39gmm9B Go to HelloFresh.com for more details. "Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America," by Dr. Jonathan Rees: https://muse.jhu.edu/book/26771 My earlier video on the ice trade: https://youtu.be/P5lu-dq7agI

Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get free shipping → https://magicspoon.thld.co/raguseasep Thanks to Rocking Chair Ranch in Georgia for supplying the beef in this video: https://rockingchairranchcattle.com/ My Steak 101 video: https://youtu.be/hEa6WC_7eqE My old video on homemade demi-glace á la Chef John: https://youtu.be/IERauv-k5wo My old video on how to thaw meat in water: https://youtu.be/X0ahKON2vNY

Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: http://warbyparker.com/ragusea Thanks to @12tone for consultation on music theory esoterica. Thomas Keller roast chicken video: https://youtu.be/4o7PdYDyDy8 Thomas Keller Masterclass trailer: https://youtu.be/hGw2xU5nN3I Gordon Ramsay duck video from https://youtu.be/qAfmfCArUgA Video of Eddie Van Halen guitar clinic where he let a fan play his guitar: https://youtu.be/mJzWMhF1SWQ Candylabs video: https://youtu.be/0gUS_AFxV-w

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, MAKES A 9-10 in (23-25 cm) PIE*** For the crust 150-200g graham crackers 1/2-1 stick (2-4 oz, 57-114g) butter, melted (or 60-120 ml coconut oil for a vegan pie) 1/4-1/2 teaspoon (3-6g) salt, if using unsalted butter 1/3-1/2 cup (66-100g) sugar, I like brown sugar (white sugar + molasses) ground cinnamon to taste (maybe half a teaspoon, very optional) For the custard 3/4-1 cup (177-237 ml) lime juice The zest of 2-4 limes (very optional) 5-6 egg yolks (or 1/2 cup, 118 ml vegan sour cream) 28 oz (3.5 cups, 830 ml) sweetened condensed milk (to make vegan version, combine 4 standard 13.5 oz, 400 ml cans of coconut milk and 1 1/3 cups, 230g sugar in a saucepan and simmer for about 45 min, stirring frequently — you might not need all of it, depends on how much it reduces) For the topping 1-2 cups (236-473 ml) whipping cream sugar (ideally powdered sugar) to taste vanilla extract to taste Pulverize the graham crackers as fine as you want them. Mix in a conservative amount of sugar, salt (if using unsalted butter), cinnamon (if using) and melted butter. The less butter, the more crumbly the finished crust will be. Taste and consider adding more sugar, salt or butter. Mold into a 9-10 inch (23-25 cm) pie pan, tamping it down smooth. Bake empty at 325 F (160 C) convection or 250 F (180 C) conventional for 10 minutes. Let it cool throughly before filling it. Make the filling by mixing together the sweetened condensed milk, egg yolks and limes juice. If you don't want the pie very acidic, go with the smaller quantity of juice, and use only five egg yolks instead of six. You could mix in some of the lime zest now and reserve some for garnish later, put it all in now, or put none of it in now. Pour the filling into the crust — it should look like not quite enough, because custard expands slightly when cooked. Bake at the same temperature as before for 20-30 min, or until the center of the pie has firmed slightly, but is still wobbly when you nudge the pan. Don't let anything brown. (NOTE! If you're doing the version with sour cream [vegan or otherwise] instead of egg yolks, it won't need to bake nearly as long. I'd guess 10 minutes, max, until you see little bubbles bursting at the surface. It won't seem very set, but it'll set up in the fridge.) Cool thoroughly on the counter before chilling overnight. Whip the cream and flavor it with as much sugar and vanilla as tastes good to you. Serve the chilled pie with some whipped cream on top, and maybe garnish with fresh lime zest.

Thanks to Spotlight Oral Care for sponsoring this video! Click here https://oralcare.tv/AdamRagusea and use code ADAM25 to get 25% off your first order! Free shipping included. Dr. Elizabeth N. Pearce at the Boston University School of Medicine: https://www.bumc.bu.edu/busm/profile/elizabeth-pearce/ All iodine sufficiency maps from the Iodine Global Network: https://www.ign.org/

For unlimited access to the world’s top documentaries and non­fiction series, enter the promo code ‘ragusea’ when prompted and your membership is completely free for the first month: http://go.thoughtleaders.io/1863120200817 Thanks to CuriosityStream for sponsoring this video! My earlier video about the science of marination: https://youtu.be/Rz1X0RP3Mfw ***RECIPE, SERVES 4-6 PEOPLE*** 3-5 lb (1.4-2.3 kg) beef short ribs, either flanken cut or English cut 1 pear, ideally an Asian variety 1 bunch of scallions a few garlic cloves a thumb of ginger soy sauce rice vinegar sugar (any kind) sesame oil toasted sesame seeds for garnish a couple bunches of any dark, leafy green, washed and roughly chopped (optional side) rice for side If using English-cut short ribs, butterfly them per the video. If using flanken cut, consider washing them in a bowl of water to get off any bone fragments. Peel the garlic and the ginger. Peel and core the pear. Cut the white parts off the scallions and reserve the green parts for garnish later. Either grate all of the above, or put it in a food processor, along with about 1/2 cup (120 ml) soy sauce and a couple tablespoons each of sugar and vinegar. When everything is combined and smooth, taste it. It should taste good, but too sweet/salty/acidic. Consider adding more sugar, vinegar, soy sauce, etc, and put in a few drops of sesame oil to taste (it can go bitter if it gets too much abuse in the food processor, hence adding it toward the end). Combine the marinade with the meat in a sealable container, along with just enough water to help the marinade coat and cover everything. Refrigerate overnight. Remove the meat from the marinade and scrape off as much from the surface as you can. Place the meat in a single layer in your widest pan. (You may need to cook in two batches, or use two pans.) Pour in enough water to come halfway up the meat, then turn the heat on high. Flip the meat once or twice as the water boils out. As soon as most of the water is gone, you'll notice things starting to brown rapidly. Turn the heat way down and don't let anything burn. Flip the meat frequently and let it gently brown on all sides before taking it out to rest. If making the greens, put as many of them in the pan as you can fit. They'll wilt quickly, so you'll be able to get in more as they shrink. Pour in some of the leftover marinade. Cook, stirring constantly, until they're just soft. Slice up the ribs, serve them with rice and greens, garnish them with sesame seeds and the thinly sliced scallion tops.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Thanks to everybody who submitted questions on Instagram: https://www.instagram.com/p/CDz6DABn9GM/?utm_source=ig_web_copy_link

Thanks to Harry's for sponsoring this video! Click here to get your $3 starter shaving kit: http://harrys.com/adamr This isn't really a recipe. To make a fruit syrup, put some fruit in a pot with a little water and boil it until it's starting to fall apart. Strain it through a sieve, discard the solids and rinse out the pan. Return the juice the pan and combine with up to an equal quantity of sugar. (Be conservative — you can add more later after you taste it.) Boil until the sugar is dissolved and the bubbles start to stack up on each other. Cool and taste. Add more sugar if it needs it, and maybe extra acidity, such as lime juice or balsamic vinegar. Let cool before pouring on ice, which I would pulverize with a blender, or scrape from a wide, frozen pan of water with a large steel chisel. Of you could buy an ice shaving machine.

Thanks to Morning Brew for sponsoring this video. Sign up to Morning Brew for free today: https://cen.yt/morningbrewadamragusea WHO estimates of the global burden of foodborne disease, 2015: https://www.who.int/foodsafety/publications/foodborne_disease/fergreport/en/ My maps of the WHO data (thanks to Wil Cowart for helping with the shapefile): https://public.tableau.com/views/WHOestimatesoffoodbornediseasebyglobalsub-region2010/Dashboard1?:language=en&:display_count=y&publish=yes&:origin=viz_share_link Scientific papers associated with the WHO report: https://collections.plos.org/ferg2015 Dr. Arie Havelaar at the University of Florida: https://epi.ufl.edu/people/faculty-profiles/arie-havelaar/ Recent U.K. report on the challenges of comparing national foodborne illness estimates: https://www.food.gov.uk/research/foodborne-diseases/comparing-the-methodologies-used-to-estimate-foodborne-disease-in-the-uk-to-those-used-in-other-countries 2005 EFSA opinion on chlorinated chicken: https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2006.297

Thanks to Bristol Bay sockeye salmon fishermen for sponsoring this video! Find Bristol Bay sockeye salmon at a store near you: https://find.bristolbaysockeye.org/ Astaxanthin, the wonder antioxidant! Learn more here: https://www.youtube.com/watch?v=42QIuqnwP9g Pre-order my t-shirt! You've got two weeks (until Aug. 13, 2020) before we stop taking orders, print the shirts and ship them out: https://www.bonfire.com/adam-ragusea-2/ ***WESTERN VERSION, MAKES TWO BURGERS*** 10-12 oz (approx. 300g) salmon fillet meat 1-2 shallots mustard lemon juice fresh dill honey breadcrumbs salt pepper butter burgers buns slaw (recipe below) Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper. Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl. Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking. Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total. Put the patty on the bun and top with slaw (recipe below). ***EASTERN VERSION, MAKES TWO BURGERS*** 10-12 oz (approx. 300g) salmon fillet meat 1-2 scallions 1 small thumb of ginger miso paste rice vinegar honey black sesame seeds (very optional) breadcrumbs salt oil burgers buns slaw (recipe below) Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds. Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl. Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt. Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total. Put the patty on the bun and top with slaw (recipe below). ***SLAW RECIPE*** bagged pre-cut slaw mix mayonnaise vinegar (I like rice vinegar) sugar salt celery seeds (very optional) soy sauce and chopped cilantro (optional, good with the Asian-flavored burger) Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.

Thanks to Fetch Rewards for sponsoring this video! Download the app now and use the code RAGUSEA to get 2,000 points when you scan your first receipt! → https://fetch.thld.co/aragusea2 Sign up for Fetch Rewards — the easiest way to save money on groceries! This is a limited time offer for my viewers. "Hershey: Milton S. Hershey's Extraordinary Life of Wealth, Empire, and Utopian Dreams," by Michael D'Antonio: https://www.simonandschuster.com/books/Hershey/Michael-DAntonio/9780743264105 2015 BBC article about Hershey vs Cadbury: https://www.bbc.com/news/magazine-31924912 2008 NYT article that deals with the butyric acid issue: https://www.nytimes.com/2008/02/13/dining/13chocolate.html U.S. legal standards for milk chocolate: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=163.130 E.U. legal standards for milk chocolate: https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX:32000L0036

Pre-order my t-shirt! You've got two weeks (until Aug. 13, 2020) before we stop taking orders, print the shirts and ship them out: https://www.bonfire.com/adam-ragusea-2/ ***SCHNITZEL RECIPE*** Thin pieces (or pieces you can cut thin) of lean, tender meat, like veal cutlets, pork loin chops or chicken breast (it's gotta be veal for Weiner schnitzel) salt pepper flour egg (with maybe some mustard mixed in) breadcrumbs (I recommend panko that you process into a fine powder) oil (clarified butter or lard would be traditional, but a neutral frying oil would be fine) parsley for garnish (optional) lemon for garnish (not optional) If your meat isn't already really thin, cut it thin, then cover it with plastic wrap and pound it with something smooth and heavy until it's as thin as you can get it without tearing it apart. Season with salt and pepper. Dust in the flour and knock off any excess. Dip in the beaten egg and knock off any excess. Coat in breadcrumbs, but be gentle — don't press the meat into the crumbs. Heat half an inch (1 cm) of oil at most (and probably a little less) over medium-high heat. Dip the edge of the meat into the oil. If it doesn't sizzle, get the oil hotter. If it goes totally crazy, turn the heat down. Fry the cutlets on each side until brown, flipping frequently so that you can see if anything is burning. There should be enough fat in the pan to where the meat is floating, but not submerged. As soon as they look done on the outside, they'll almost certainly be done on the inside. Drain on a rack or paper towels. Top with optional parsley and mandatory fresh lemon juice at the table. ***CLARIFIED BUTTER RECIPE*** Put your butter (half a pound or 227g is a good amount for frying some schnitzel) into a narrow pot and turn the heat on medium-low. Wait until the butter melts and then seems to boil out most of its water — about half an hour. If the butter isn't really boiling, you can turn up the heat, but you'll prob need to turn it back down again when the bubbling starts to slow — it can easily burn once most of the water is out. When the.bubbling has slowed down a lot, either stop, or let the milk solids brown a bit (that's ghee). Strain twice through a sieve with a paper towel in it to get out all the milk sugars and proteins. ***CUCUMBER SALAD RECIPE*** 1 English cucumber (or two of a smaller variety) 1/2 a red onion any neutral vinegar any neutral oil (or replace the oil with sour cream) fresh dill salt pepper sugar Thinly slice the cucumber and onion and combine in a bowl. Chop up the dill and put it in. Give it a pinch of salt and pepper, and a big pinch or two of sugar. Splash in maybe a tablespoon each of vinegar and oil to start with. If replacing the oil with sour cream, you might want about half a cup (120 ml). Stir thoroughly and let sit in the fridge for a few hours, or overnight. Stir again and taste. Add more of whatever it needs.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. David Ragsdale's restored vintage cast iron store: https://whatsuphomerskillet.com/ Victoria Cookware in Medellín, Colombia: http://victoriacookware.com/ My old video about teflon nonstick pans: https://youtu.be/5FNNKhVoUu8 Epicurious article naming "The Best Cast-Iron Skillets and Pans of 2020," recognizing the Victoria skillet: https://www.epicurious.com/expert-advice/best-cast-iron-skillet-pan-reviews-article "Iron and Steel in Ancient China," by Donald B. Wagner (1993): https://books.google.com/books/about/Iron_and_Steel_in_Ancient_China.html?id=mxZsguBzwZMC Sheryl Canter's 2010 blog post that popularized flax oil as a seasoning oil: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

Thanks to CuriosityStream for sponsoring this video! For unlimited access to the world’s top documentaries and non­fiction series, enter the promo code ‘ragusea’ when prompted and your membership is completely free for the first month: http://go.thoughtleaders.io/1862920200716 My Pancakes 101 video: https://youtu.be/IY5ykPd3coo ***EXTRA-FLUFFY BUTTERMILK PANCAKES RECIPE*** 2 tbsp (30g) butter 2 tbsp (30g) sugar 1 egg 2 tsp (5 ml) vanilla 1 3/4 cups (400 ml) milk or buttermilk 1 tsp (6g) salt 1 heaped tbsp (16g) baking powder 1 tsp (4g) baking soda (use only if you're using buttermilk, and even then, skip it if you like the acidity) 1.5-2.5 cups (200-300g) cake flour Melt the butter without getting it too hot and mix in the sugar. Separate the egg and mix the yolk into the butter and sugar. Put the white in a large bowl, beat it to soft peaks, and set aside. Into the butter/sugar/yolk, mix the vanilla, milk/buttermilk, salt and baking powder/soda. Start mixing in a conservative amount of flour, then keep mixing until you get a texture a little beyond the thickness you want. The thicker the batter, the thicker the pancake, and remember that the egg white will thin the mixture somewhat. Be sure to not over-mix — the batter should be full of small lumps. Transfer the batter to the bowl with the egg white, and gently fold in the white until incorporated. Heat your cooking surface of choice to moderate heat. If using teflon, you can leave the surface ungreased — this will get you a very even color. Alternatively, you can grease with butter. Scoop in the batter with a measuring cup to get a round shape. When there are lots of bubbles on the surface, flip the pancakes and cook until they look cooked, then cook them another minute before removing to a cooling rack. ***CHOCOLATE PANCAKES RECIPE*** 2 tbsp (30g) butter 4 tbsp (60g) sugar 1 egg 1/2 cup (50g) cocoa powder (I prefer Dutch) 2 tsp (5 ml) vanilla 1 3/4 cups (400 ml) milk or buttermilk 1 tsp (6g) salt 1 heaped tbsp (16g) baking powder 1 tsp (4g) baking soda (use only if you're using buttermilk, and even then, skip it if you like the acidity) 1-2 cups (150-250g) cake flour Melt the butter without getting it too hot and mix in the sugar. Separate the egg and mix the yolk into the butter and sugar. Put the white in a large bowl, beat it to soft peaks, and set aside. Into the butter/sugar/yolk, mix the cocoa powder as well as you can, then start mixing in the milk/buttermilk in small doses, mixing vigorously to get the cocoa smooth. Mix the vanilla, salt and baking powder/soda. Start mixing in a conservative amount of flour, then keep mixing until you get a texture a little beyond the thickness you want. The thicker the batter, the thicker the pancake, and remember that the egg white will thin the mixture somewhat. Be sure to not over-mix — the batter should be full of small lumps. Transfer the batter to the bowl with the egg white, and gently fold in the white until incorporated. Heat your cooking surface of choice to moderate heat. If using teflon, you can leave the surface ungreased — this will get you a very even color. Alternatively, you can grease with butter. Scoop in the batter with a measuring cup to get a round shape. When there are lots of bubbles on the surface, flip the pancakes and cook until they look cooked, then cook them another minute before removing to a cooling rack. ***RASPBERRY SYRUP RECIPCE*** Take some raspberries (at least 6 oz / 170 g for a batch of pancakes) and put them in a little pot with a splash of water. Boil them until they just start to fall apart, strain and discard the seeds/pulp. Return the juice to the pan and boil it with a roughly equal quantity of sugar until it just goes syrupy — bubbles stack on top of themselves and your spoon leaves trails in the pan. If it thickens to much when it cools down, you can dilute it with water, or you can warm it back up again in the microwave. ***CARAMEL SAUCE RECIPE*** Take some sugar (about 1/2 cup / 100g for one batch of pancakes) and put it in a little pot with a splash of water. Turn the heat on medium-high and stir until the sugar is dissolved and it starts to boil. Stop stirring and let the syrup boil until it goes amber. Turn off the heat and and VERY CAREFULLY stir in roughly equal amount of cream (or 1 part butter to 2 parts milk), a little bit at a time. (If you dump it all in at once, it will explode.) Season with lots of salt to taste.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea — enter promo code ADAMRAGUSEA for 85% off and three extra months for free. "Before the Refrigerator: How We Used to Get Ice," Jonathan Rees: https://jhupbooks.press.jhu.edu/title/refrigerator Kevin McGurn's Boston snow pile time-lapse: https://youtu.be/-2KdwdMzxBg Ridley Scott's "Kingdom of Heaven" (2005), I recommend the director's cut version: https://www.amazon.com/Kingdom-Heaven-Directors-Roadshow-Version/dp/B00UMD560E

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. My earlier vid about the two bowls method of making ice cream: https://youtu.be/p-SikBqk2PM ***PHILADELPHIA-STYLE VANILLA STILL-FREEZE RECIPE, MAKES AT LEAST 1 QUART/LITER*** 1 pint (2 cups, 475 ml) cream 1 cup (235 ml) milk (I prefer evaporated milk) 3/4 cup (150 g) sugar 1 tablespoon vanilla extract pinch of salt (optional) Mix all the ingredients in a wide pan or very large bowl — don't worry if the sugar doesn't all dissolve. Put it in the freezer. Take it out after half an hour at the most. Scrape all the frozen stuff off the sides, break it up, and stir the mixture vigorously to spread the cold around the bowl, break up ice crystals into smaller crystals, and whip in a little air. Put it back in the freezer and repeat that process until you have soft-serve ice cream. Cover or transfer to a sealed container and put it back in the freezer to harden, at least overnight.

Thanks to Skillshare for sponsoring this video! The first 1,000 people who click this link will get two free months of Skillshare Premium: https://skl.sh/adamragusea12 ***SOURCE TEXTS*** "George Washington Carver: In His Own Words," Gary Kremer: https://books.google.com/books/about/George_Washington_Carver.html?id=T1NLDwAAQBAJ "George Washington Carver: Scientist and Symbol," Linda O. McMurry: https://www.google.com/books/edition/George_Washington_Carver/hlMkIgwg9KEC?hl=en&gbpv=0 "George Washington Carver: The Making of a Myth," Barry Mackintosh, https://www.jstor.org/stable/2208004?seq=1 "George Washington Carver: Scientist and Educator," Dennis Abrams, Gene Adair: https://www.google.com/books/edition/George_Washington_Carver/ht346FS51FsC?hl=en&gbpv=0 1937 footage of Carver from the National Archives: https://youtu.be/5_yn6Qz81Y8

Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen’s amazing knives and cookware. Get 20% off your first order: https://Misen.co/ragusea My video about why olive oil can be used for searing: https://youtu.be/l_aFHrzSBrM My video about warming plates: https://youtu.be/7aJ1P6TV3n4 Kenji article about why taking a steak out of the fridge 20-30 minutes before cooking probably does nothing good: https://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html NPR article on the tricky question of whether grass-fed beef is more sustainable: https://www.npr.org/sections/thesalt/2019/08/13/746576239/is-grass-fed-beef-really-better-for-the-planet-heres-the-science

Thanks to Kove for sponsoring this video! Use my code AR64 to get more than 60% off the Kove Audio Noise Canceling Headphones here: http://koveaudio.com/ar64 Discount/free U.S. shipping subject to change after July 14. "Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking," by Dr. Linda Civitello: https://www.press.uillinois.edu/books/catalog/98ppx5cp9780252041082.html Thanks to Dr. Rebecca Regan, formerly of Kansas State University, for scientific consultations. My (very) old video about phase cancellation: https://youtu.be/eYgoPdzrKtY

This is a speech I gave to the Atlanta Writers' Club on May 16, 2020, where they asked me to talk about my approach to writing content here on my channel about food and cooking. Their meeting was held online due to the Covid-19 pandemic.

Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get free shipping → https://magicspoon.thld.co/ragusea ***RECIPE, SERVES TWO*** 2 egg yolks 1/4 cup (60 ml) milk 1 oz (30 g) grated parmesan or pecorino cheese 1 large zucchini (or two small ones) 4-6 garlic cloves, peeled and chopped 6 oz (170 g) bacon, cut into large chunks 6 oz (170 g) dried pasta some fresh, chopped herbs (I like rosemary and sage) salt pepper Combine the egg yolks, milk and grated cheese, and grind in an unholy amount of pepper. Stir until smooth. Cut the zucchini into quarters, then shave the seedy core out of each quarter before cutting them further into bite-size pieces. I recommend doing this and getting your garlic and herbs chopped before you start cooking. Put a pot of salted water on high heat. Put the bacon pieces into a cold, wide pan, and then turn the heat on medium. Stir occasionally to slowly render some fat out of the bacon and to let it go brown and crisp. When the water boils, put in the pasta, and cook it for a minute or two less than what the package recommends. If the bacon ever seems like it's going to burn before the pasta is done, just take it off the heat. When you're one minute from draining the pasta, stir in the zucchini. When you're about to drain, stir in the garlic and turn off the heat. Drain the pasta, reserving some of the cooking water. (I do this by putting a glass in the sink to catch some of the water.) Stir the pasta into the pan and let it fry for a moment. Deglaze the pan with pasta water, and remove it from the heat. When the bubbling has stopped, put in your egg mixture, stirring constantly. Return the pan to the heat and stir until you just see the sauce thicken, then remove again. If the sauce seems too thick, stir in more pasta water — remember the sauce will thicken as it cools. Stir in the herbs, then eat.

Thanks to everyone who submitted questions! https://www.instagram.com/p/CB3GE6yHhFo/ Click here to pre-order Lauren's upcoming pizza-based novel, "It's Kind of a Cheesy Love Story": https://bookshop.org/books/it-s-kind-of-a-cheesy-love-story/9780374306212

Check your heart and metabolic health here: https://trylgc.com/AdamRaguseaHeart Get 20% off with Code: ADAM20 Thanks LetsGetChecked for sponsoring this video! Check out all of their at-home tests. ***RECIPE, SERVES 4-5*** For the chicken 1.5 lb (.7 kg) boneless skinless chicken thighs, 5 or 6 thighs 2 lb (1 kg) tomatoes, cut in half 3 bell peppers, cut in half, seeds and stems removed 3 shallots (or 1 onion), cut in half and peeled 5-6 garlic cloves, crushed and peeled capers balsamic vinegar olive oil salt pepper fresh sage fresh thyme For the cauliflower 1 head cauliflower, roughly chopped into florets 5-6 garlic cloves, peeled and roughly chopped 2-4 tbsp butter a little milk or buttermilk grated parmesan or pecorino cheese salt pepper For the chicken, start your oven's broiler (grill) heating to maximum. Put the chicken, tomatoes, peppers, shallots and garlic into a large roasting tray. Drizzle everything with olive oil, season with salt and pepper, toss to get everything coated, position all the vegetables cut-side down, and get everything spread evenly with minimal overlap. Tuck the garlic under the chicken to protect it from burning. Put the tray under the broiler and check on it frequently. You want everything but the chicken and the garlic to burn. When the chicken is brown on the top side, flip it over. When the peppers feel just barely cooked, take them out. When the chicken is brown on both sides, add some capers and a splash of balsamic vinegar to the pan. If there isn't enough liquid in the pan to stew the chicken, put in some water, and/or cover the chicken pieces with tomatoes so that they'll get plenty of wet heat. When the chicken feels soft (after maybe 45 minutes), take the pan out. Lift as many of the burnt skins as possible off of the tomatoes and shallots and discard — don't worry if you can't get them all off. Push the chicken to one side of the tray and everything else to the other. Use a wooden spoon to mash the tomatoes, garlic and shallots into a sauce, taking care to scrape and dissolve any fond in the pan. Gently coat the chicken pieces in the sauce, then turn the burner under that side of the pan on medium-low to simmer the chicken in the sauce for a few minutes. Peel as much burnt skin as possible off the peppers and cut them into strips. Return them to the roasting tray to reheat. Taste the sauce and consider adding any additional salt or vinegar it needs. Tear in a few sage leaves and gently toss everything together. Garnish on the plate with fresh thyme leaves. For the cauliflower, put the florets into a pot and cover them halfway up with water. Cover the pot and boil/steam until soft. Drain. Return the empty pot to the heat, melt in the butter and let it brown. Turn off the heat and stir in the garlic. Let it cook for a moment, then stir in the cauliflower. Mash it up or puree it (an emersion blender is easiest). Mix in a little milk until you like the texture (you might want very little or none at all). Stir in grated cheese, salt and pepper to taste.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea — enter promo code ADAMRAGUSEA for 85% off and three extra months for free. Part 1 of this series, covering soil preparation and planting: https://youtu.be/UGjfq2kyBqs Dr. Craig LeHoullier's site with book links: https://www.craiglehoullier.com/

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. "Sear, Sauce, and Serve," by Tony Rosenfeld: https://www.runningpress.com/titles/tony-rosenfeld/sear-sauce-and-serve/9780762442270/ ***RECIPE, SERVES 2-4*** For the shrimp 1 lb (.5 kg) peeled shrimp on the large side 1/2 of a standard 7.5 oz (212 g) can chipotle peppers in adobo sauce, finely chopped 1/3-1/2 cup (100 ml) honey 1 tbsp (15 ml) tomato paste 1-2 limes, or 1-2 tbsp (30 ml) vinegar salt For the rice 1 1/2 cups (300 g) basmati rice 2 1/4 cups (530 ml) water 3-4 garlic cloves, peeled and chopped 1 (5 g) teaspoon salt 1 lime 1 bunch cilantro olive oil Start the rice by putting a little olive oil in a pot on medium heat. Stir in the dry rice and let it toast for a minute (rinse the rice first if you want fluffy, separate grains). Stir in the garlic and let it fry for a minute. Put in the water, salt, and the zest of the lime. Bring to a boil, then cover and reduce the heat to a bare simmer. When the rice is done, tear in as much cilantro as you'd like and squeeze in some lime juice (go easy at first). Stir, taste, and adjust. Start the shrimp by combining the glaze ingredients — the honey, finely chopped chipotles with adobo sauce, and tomato paste. If you don't want to squeeze lime over your shrimp at the table, put the juice of a lime or some vinegar into the glaze. Put the peeled shrimp on skewers. Put an oven rack at the highest position and turn the broiler (grill) on maximum. Put the shrimp skewers on an oven-safe rack positioned over a lipped baking sheet. Use a pastry brush to glaze the top-facing side of the shrimp, and then sprinkle salt on them. Put the whole rig under the broiler for a few minutes. Pull it out, glaze the top side again, and broiler for a few minutes more until the top side looks cooked. Pull it out, flip the skewers, glaze them again, and sprinkle salt on this side. If the run-off into the baking sheet is starting to burn, pour some water into it. Broil for a few minutes, then glaze again. Broil this fourth and final coat until you have some nice color — total cooking will probably be 10-15 minutes, depending on the size of your shrimp and the strength of your broiler. Serve a skewer with some rice and a lime wedge for squeezing over the shrimp.

Thanks to Fetch Rewards for sponsoring this video! Download the app now and use the code RAGUSEA to get 3,000 points when you scan your first receipt! → http://fetch.thld.co/aragusea Sign up for Fetch Rewards — the easiest way to save money on groceries! This is a limited time offer for my viewers. "The Georgia Peach: Culture, Agriculture, and Environment in the American South," by Dr. Tom Okie: https://www.cambridge.org/core/books/georgia-peach/714FA4E59376F142CD71F9E2742E6C61 Photo of Augusta National by Julie Campbell, via Flickr: https://www.flickr.com/photos/click_in_time2009/3680204100

Get the best deals while shopping online ▸ http://joinhoney.com/ragusea Honey is FREE and finds coupons with the click of a button. Thanks Honey for sponsoring! ***RECIPE, SERVES 1 AS MAIN DISH, 2-4 AS SIDE DISH*** 1/4 lb (113 g) dried elbow pasta 1/3-1/2 cup (80-120 ml) milk 1-2 (15-30 g) tablespoons butter (depending on how rich you want it) 1 cup (100 g) any semi firm cheese(s), grated and packed 1 teaspoon (4 g) sodium citrate *OR* 1/2 cup (3 slices, 50 g) processed cheese (American cheese, "cheese slice," etc) torn and packed INSTEAD of sodium citrate 1/2 cup (50 g) any semi firm cheese(s), grated and packed For the breadcrumb topping 1/2 tablespoon (7 g) butter 1/8 cup (11 g) breadcrumbs (I like panko) 1/8 teaspoon herbs and/or spices (I like Herbs de Provence) Grate your cheese — my favorite combination is smoked gouda and sharp cheddar. Get a pot of salted water coming to a boil for the noodles. Make the breadcrumb topping by melting the butter in a small pan on medium-high heat and mixing in the breadcrumbs, stirring constantly. When they're almost brown to your liking, mix in your herbs/spices and cook for another minute before dumping everything out on a paper towel to drain a cool. Get your noodles cooking. In a cold pot, combine the milk (start with a smaller amount because you can add more later), cheese, sodium citrate (if using), and butter. Start melting on medium-high heat, stirring constantly. Once it is totally melted and simmering, consider adding more milk if the sauce looks too thick — remember it will thicken as it cools to eating temperature. Drain the noodles and stir them into the sauce. Add in any additional seasonings to taste — I like a little garlic and mustard powder. Transfer to a plate and top with the breadcrumbs.

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA60 to get $60 off with purchase, including free shipping on your first box: https://bit.ly/3bMiahK Go to HelloFresh.com for more details. Dr. Richard Hartel, professor of food engineering at University of Wisconsin, Madison: https://foodsci.wisc.edu/faculty/hartel/ Crown Candy Corporation of Macon, Georgia: http://www.crowncandy.com/

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***PHILADELPHIA-STYLE VANILLA RECIPE, MAKES AT LEAST 1 QUART/LITER*** 1 pint (2 cups, 475 ml) cream 1 cup (235 ml) milk (I prefer evaporated milk) 3/4 cup (150 g) sugar 1 tablespoon vanilla extract pinch of salt Get a metal bowl that's about 4 quarts/liters, and another bowl that's at least twice as big. Put the bowls and your cream and milk in the freezer for 10-15 minutes. Take out the bigger bowl and fill it halfway up with ice, ideally crushed ice. Mix about 1 part salt for every 4 parts ice into the bowl. Nest the smaller bowl into the ice. Put all the ingredients into the smaller bowl and beat them with an electric hand mixer on its lowest setting for 8-10 minutes, until it doesn't seem to be getting any colder or fluffier. If ice cream starts to freeze hard to the walls of the bowl, scrape it off with a spoon and keep beating. Put the whole rig — inner bowl, outer bowl, ice, everything — into the freezer for an hour. Take it out and beat it again for 3-5 minutes, or until it has deflated, gone smooth, and looks like it's starting to melt. Again, if there's anything frozen hard to the walls of bowl, scrape it off with a spoon and keep beating. (If you want any chunks in your ice cream, mix them in now.) Quickly transfer the ice cream to a lidded freezer container and harden in the freezer for 24 hours. ***FRENCH-STYLE VANILLA RECIPE, MAKES AT LEAST 1 QUART/LITER*** 6 egg yolks 1 pint (2 cups, 475 ml) cream 1 cup (235 ml) milk 3/4 cup (150 g) sugar, divided 1 tablespoon vanilla extract pinch of salt Beat half the sugar into the egg yolks. Combine the remaining sugar and cream in a small pot and bring it to a simmer. Drizzle the hot cream into the eggs, whisking constantly. Return the mixture to the pot and simmer a few minutes until it visibly thickens. Take the pot off the heat and mix in the cup of cold milk, vanilla and pinch of salt. Transfer to a bowl and cool it all the way down before churning — at least four hours in the refrigerator, probably. Get a metal bowl that's about 4 quarts/liters, and another bowl that's at least twice as big. Put the bowls and the bowl full of cool custard into the freezer for 10-15 minutes. Take out the bigger bowl and fill it halfway up with ice, ideally crushed ice. Mix about 1 part salt for every 4 parts ice into the bowl. Nest the smaller bowl into the ice. Put all the custard in the smaller bowl and it with an electric hand mixer on its lowest setting for 8-10 minutes, until it doesn't seem to be getting any colder or fluffier. If ice cream starts to freeze hard to the walls of the bowl, scrape it off with a spoon and keep beating. Put the whole rig — inner bowl, outer bowl, ice, everything — into the freezer for an hour. Take it out and beat it again for 3-5 minutes, or until it has deflated, gone smooth, and looks like it's starting to melt. Again, if there's anything frozen hard to the walls of bowl, scrape it off with a spoon and keep beating. (If you want any chunks in your ice cream, mix them in now.) Quickly transfer the ice cream to a lidded freezer container and harden in the freezer for 24 hours.

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Chef and author J. Kenji López-Alt and professor-turned-internet-cook Adam Ragusea discuss: how they each came to be food YouTubers; how Kenji's restaurant, Wursthall Restaurant & Bierhaus, is handling Covid19; Adam's past in music and journalism; Kenji's past at Cook's Illustrated and as a Knight of the Round Grill; restaurant and food culture; the creative process; their philosophies on writing recipes and making cooking shows; how they handle critics and skeptics of their work; YouTuber inside baseball; and SO MUCH MORE.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea — enter promo code ADAMRAGUSEA for 85% off and three extra months for free. ***RECIPE, SERVES 4-6*** 2 lbs (1 kg) ground meat, I like beef chuck + lamb 1/2-1 (50-100g) cup bread crumbs 4 carrots 1 onion 2 egg yolks (or one whole egg) fresh rosemary and/or thyme milk garlic powder salt pepper oil ketchup Worcestershire sauce Grate the carrots and onion into an oven-safe pan, ideally non-stick. Add some oil and cook the vegetable on high heat until softened, about 8 minutes. Remove the pan from the heat. Put in the breadcrumbs and stir in just as much milk as they will absorb. While the pan cools down, get your oven heating to 350 F /180 C. Mix up the glaze in a bowl by combining about 3/4 cup (180 ml) ketchup with an equal quantity of Worcestershire sauce. Put the meat in the pan, along with about a teaspoon of garlic powder, 2-3 teaspoons salt, lots of pepper, some fresh rosemary and/or thyme, about four spoonfuls of the glaze, and the egg. Mix with your hands until the mixture is homogenous. In the same pan, shape the mixture into a loaf a little taller than you want it (it will spread a bit in the oven) and coat it with half of the remaining glaze before putting in the oven. After about a half hour, coat it with the remaining glaze. Cook until the internal temperature is 160 F / 70 C. At the last minute, turn on the broiler to get some extra color on the glaze, but take it out before it burns. Let rest for at least 10 minutes before removing from the pan and slicing.

Thanks to Skillshare for sponsoring this video! The first 1,000 people who click this link will get two free months of Skillshare Premium: https://skl.sh/adamragusea11 Instructions for making a sourdough starter from the Rob Dunn Lab at North Carolina State University: http://robdunnlab.com/projects/wildsourdough/ The above site also contains instructions for gathering data about your starter and sending it to researchers at NC State. If you send them your data, you can also email it to me with "sourdough project" in the subject line and I will thank you by name in a followup video later this year. Use my address that appears on-screen at 12:43 (I'm trying to foil the spambots). Study analyzing the origins of microbes in sourdough: https://msphere.asm.org/content/msph/5/1/e00950-19.full.pdf Study looking at the relative concentration of microbes (including yeast) on the inside and outside of people's homes: https://royalsocietypublishing.org/doi/full/10.1098/rspb.2015.1139

Sponsored by World of Warships! Register to receive 700 doubloons, 1 million Credits, 2 premium ships, 2 port slot and 7 days premium time when you use code READY4BATTLE2020 here → http://warships.thld.co/adamragusea Applicable to new users only. Want to play on console? Check out World of Warships Legends: https://wowslegends.com/ ***RECIPE, MAKES FOUR PIZZAS*** For the dough 2 1/4 cups (530 ml) warm water 1 tbsp sugar (12 gl) sugar 1 tsp (3 gl) active dry yeast 2 tbsp (30 ml) olive oil 1 tbsp (18 gl) kosher salt 5 cups (600g) bread flour, plus more for working the dough additional oil for greasing the dough For the sauce 1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready') 2-4 tbsp (30-60 ml) olive oil 1 tsp (4g) sugar 2 tsp (a fraction of a gram, I don't know) dried oregano For the cheese 24-32 oz (680-910 g) whole-milk, low-moisture mozzarella, freshly grated (6-8 oz / 170-225 g per pizza) grated parmesan for dusting (maybe 10 g per pizza?) Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600 g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.) Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.) For the sauce, simply mix together the ingredients. When you want to bake, make sure your oven grate is reasonably clean, and position it near the top of your oven — the second-highest position works best for me. Turn your broiler (Brits call it a grill) on maximum, and let it heat up the oven grate while you roll out your dough. The grate should be be hot enough to make a wet towel sizzle before you bake. Take the dough out of the refrigerator at the last possible moment — it will be easier to get into the oven if it's cold. Lay a dough ball on a floured working surface and roll it out using a rolling pin. (Hand-stretching will result in a product that does not cook evenly with this method.) Roll it until it's a hair thicker than your desired thickness, because it will stretch more on the way into the oven. Grease the top of the dough with a thin film of olive oil. Open the oven door and slide the top grate out as far as it will go. Carefully drape the dough onto the grate oil-side-down. If any large areas of dough around the edge are hanging down a great distance, try to grab them and drape them over the nearest grate, keeping in mind that the grates are hot. Slide the grate back under the broiler and close the oven door. When the dough is as brown as possible and a few little burned spots are starting to appear (should take about 3 min), slide the grate back out, flip the dough and rotate it 180 degrees. Use the back of a spoon to spread on a thin layer of sauce, followed by a dusting of parmesan and 6-8 oz (170-225 g) of mozzarella. Slide the grate back into the oven and close the door. Broil until the cheese is melted and browned to your liking, about 3 minutes. Consider rotating the pizza halfway through if it seems to be cooking unevenly. Remove the pizza directly to a cooling rack and let it rest for a few minutes before slicing.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Original 2017 investigation by Eater into Mario Batali's conduct: https://ny.eater.com/2017/12/11/16759540/mario-batali-sexual-misconduct-allegations Eater follow-up: https://ny.eater.com/2017/12/22/16809430/batali-bastianich-misconduct-restaurant-culture 2018 Eater follow-up with more women coming forward: https://ny.eater.com/2018/5/30/17407834/mario-batali-misconduct-fans-photos Footage of Batali's 2019 court appearance, from CBS Boston: https://youtu.be/rZ2fZfi1R90 Old Molto Mario episodes preserved by "Molto Fan": https://www.youtube.com/user/alexdej999

Thanks to Haus for sponsoring this video! The first 100 people who click this link and use my code ADAMRAGUSEA at checkout will get $10 off their first two-bottle purchase and free shipping: https://bit.ly/hausadamragusea ***WHITE RICE RECIPE, SERVES 6-8*** 1 lb (.5 kg) chicken breast 1 large onion 3-4 carrots 2 cups (350 g) long- or medium-grain white rice 4 cups (32 oz, 830 ml) chicken stock 1 cup (150 g) frozen peas 2 teaspoons Herbs de Provence (or other poultry-friendly herbs) 1 teaspoon garlic powder olive oil salt pepper lemons Get oven heating to 400 F / 200 C. In a large oven-safe pot, heat an ample coating of olive oil on medium-high heat. When shimmering, brown the chicken on both sides. While the chicken is browning, roughly chop the onion. Remove the browned chicken to a plate (it won't be done on the inside yet), and get the onions frying in the pot. While the onions are going, roughly chop the carrots into small bitesize pieces and add them to the pot. Chop the chicken up into small bitesize pieces. Add the dry rice to the pot, stir and let it toast for a minute. Pour in the chicken stock and scrape the bottom of the pan clean. Put the chicken in the pot, along with the Herbs de Provence, garlic powder, a lot of pepper, and two big pinches of salt. Put the lit on the pot, put the pot in the oven and bake for 20-30 minutes, or until the liquid has absorbed all the loose moisture. When the rice is out of the oven, stir in the frozen peas (don't bother thawing them first). Taste and consider stirring in some more salt. Serve with a lemon wedge for squeezing. ***BROWN RICE RECIPE, SERVES 8-10*** 1.5 lbs (.7 kg) chicken thighs 1 large onion 4-5 carrots 1 broccoli crown 3 cups (525 g) brown rice 4 cups (32 oz, 830 ml) chicken stock 1 cup water (optional) 1 cup soy sauce 1 tablespoon Chinese Five-Spice powder salt oil cilantro limes Get oven heating to 400 F / 200 C. In a large oven-safe pot, heat an ample coating of oil on medium-high heat. When shimmering, brown the chicken on both sides. While the chicken is browning, roughly chop the onion. Remove the browned chicken to a plate (it won't be done on the inside yet), and get the onions frying in the pot. Roughly chop the carrots and broccoli into small bitesize pieces. Put the dry rice in the pan, stir and let it toast for a minute. Add the dry rice to the pot, stir and let it toast for a minute. Pour in the chicken stock and scrape the bottom of the pan clean. Put in the water (skip the water if you want a firmer texture in the rice grains), soy sauce, carrots, broccoli and five-spice powder. Chop up the chicken into small bitesize pieces and add it to the pot. Put the lid on the pot, put the pot in the oven and cook for 45-60 minutes, or until the liquid has absorbed all the loose moisture. When the rice is out of the oven, taste it and consider stirring in more salt. Serve topped with torn cilantro leaves, and with a lime wedge for squeezing.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.

Thanks to Bright Cellars for sponsoring this video! Get 50% OFF your first 6-bottle box: https://bit.ly/BrightCellarsRagusea2 Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches. ***RECIPE, FEEDS 6-8*** For the beef and jus/gravy 1 3-4 lb (1.5 kg) eye of round roast 1 head of garlic a few sticks of rosemary and/or thyme butter salt pepper oil 1 quart (4 cups, 28 oz, 830 ml) beef stock 1/2-1 cup (100-200 ml) red wine (optional) 1-3 tablespoons dried mushroom powder 1-3 tablespoons onion powder 1 teaspoon mustard powder 2 teaspoons cornstarch (or 1/2 teaspoon xanthan gum) For the potatoes 3-4 lbs (1.5 kg) potatoes (like yukon golds for this) 1 stick (4 oz, 113 g) butter 8 oz (225 g) cheddar cheese, grated 4 egg yolks milk salt pepper Heat a large, oven-safe pan to medium-high, and heat your oven to 170 F / 75 C (of whatever temperature around there that your oven will hold). Crush the garlic cloves — no need to peel them if they don't have a lot of black mold. Coat the roast in oil, salt and pepper. Sear the beef on all sides. When it's almost done, put in a bunch of butter (maybe 2-4 oz, 50-100 g) the garlic and rosemary/thyme. Coat the roast in the melted butter, position it fat-side-up in the pan and transfer to the pan to the oven. Roast until the internal temperature is 125-130 F / 50-55 C for medium rare to medium, 5-6 hours. Cut the potatoes into even chunks for boiling (I would only bother peeling them if they're baking potatoes) and boil them until fork-tender. Drain them, return them to the hot pot, melt in the butter, put in the cheese, egg yolks, lots of pepper and a pinch of salt to begin with. Mash until smooth. Add more salt to taste, and milk until you get the texture of stiff mashed potatoes. Grease a wide baking dish, scoop the potatoes in and brush the top with melted butter. When the roast comes out, up the oven to 400 F / 200 C and bake for about a half hour. If the top isn't very brown by the end, turn on the broiler. Let the roast rest on a cutting board. Turn the heat on high under the pan that contains the roast drippings, garlic, herbs, etc. Stir constantly when it starts sizzling. When it seems about to burn, deglaze with the wine (if not using wine, use the stock). Put in the beef stock, mushroom powder, onion powder and mustard powder and bring to a boil. Reduce the liquid by a third to a half. If thickening with cornstarch, mix it with a just enough water to make a slurry. If using xanthan gum, mix it with just enough oil to dissolve it. Add the thickener to the liquid, let boil for a minute, then taste for thickness and seasoning. (NOTE: This amount of thickening is designed to get you something that could still be called a jus. If you want a gravy, you'll need more thickener.) Strain, and discard the solids. Slice the roast as thin as possible against the grain. Scoop some potatoes on a plate, flood the plate with hot jus (hot enough to reheat the now-cold meat), put on some beef on the jus, and garnish with curly parsley if you're feeling tacky.

Thanks to Trade Coffee for sponsoring this video! Get 30% OFF your first bag of coffee with Trade Coffee when you click here: https://cen.yt/tradeadam3 Dr. Jessica Ham at Oxford College of Emory University: https://app.oxford.emory.edu/WebApps/Directory/index.cfm/view/9576 Dr. Tim Crowe of Thinking Nutrition: https://www.thinkingnutrition.com.au/ Study showing humans heating grains about 100,000 years ago (not free): https://www.sciencedirect.com/science/article/abs/pii/S0033589408000574 Sample ketogenic diet for children: https://www.healio.com/pediatrics/journals/pedann/2016-12-45-12/%7Bc18fc6b4-746f-446b-8f6c-9cdc046eed9e%7D/the-ketogenic-diet-a-practical-guide-for-pediatricians

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, MAKES 4 SLICES*** For the crust: 2 cups (260 g) flour 1/4-1/2 cup (50-100 g) sugar (depending on how sweet you want your crust) 1 cold stick (4 oz, 114 g, I gave the wrong weight in the vid — this weight here is correct) butter (or, for vegans, vegetable shortening) About 1/2 teaspoon (3 g) salt (maybe 3/4 if you're using unsalted butter) 3-5 tablespoons (40-70 ml) cold liquid (water, wine, fruit juice, whatever) For the filling: 8 oz (225 g, half a pint) strawberries 1-2 tablespoons (12-14 g) sugar zest of one lime (optional) juice of half a lime (also optional, but consider some form of acid — balsamic vinegar is surprisingly nice) For the topping (which is entirely optional): One egg and water (or some melted butter, or coconut oil/milk, or the spare syrup from the strawberries) Some coarse-grained sugar (like Demerara) Some coarse-grained salt (particularly optional) For the whipped cream: 1 cup (236 ml) cream 1 teaspoon vanilla or almond extract 1-4 tablespoons (12-48 g) sugar 1/4-1/2 cup (60-120 ml) sour cream (optional, also you could use yogurt, creme fraiche or any semi-solid fermented dairy substance) Start the crust by cutting the cold butter into all of the dry ingredients — with a pastry cutter, a food processor, some forks, or a big knife — until the butter chunks are no bigger than grains of rice. Add just enough cold liquid to BARELY bring it together into a dough. It should still be crumbly. Wrap it up and chill it for a half hour. Stem and slice the strawberries and mix with the sugar (start with just one tablespoon — you can add more later) and lime (if using). Let sit for a few minutes while the sugar draws moisture out of the berries. Whip the cream, mix in the extract, as much sugar as tastes good to you, and the sour cream (if using). Cover and keep cold until serving. Prepare the egg wash by beating up the egg smooth with about a tablespoon of water. (Or if you're using melted butter, melt the butter.) Prepare the topping by mixing about a tablespoon of coarse sugar with about a teaspoon of coarse salt (if you're using salt). Taste a strawberry and consider adding more sugar, acid, etc. Put a sheet of parchment paper on a baking sheet (or if you don't have parchment, lightly grease the baking sheet). Start the oven heating to 350 F / 180 C convection, or 400 F / 200 C conventional. Liberally flour a working surface, plop down the dough, and flour the dough. Roll it into a rough circle about 1/8 inch (1/2 cm) thick — roll a little, then turn 90 degrees, roll a little more, turn 90 degrees, etc. Drape the dough over your rolling pin and transfer it to your baking sheet. Put the strawberries in the middle, but try not to pour on the excess syrup in the bowl. Smooth them out, leaving yourself a wide border all the way around. Fold the border in onto the filling — the filling should be partially covered with a top crust, but there should still be a large area of uncovered filling in the center. Brush the top-facing crust with the egg wash (or melted butter, or coconut milk/oil, or the excess strawberry syrup) and coat with the sugar topping. Bake until light brown on top, 45-60 minutes. Let cool before slicing and serving with the whipped cream.

Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at https://Surfshark.deals/adamragusea — enter promo code ADAMRAGUSEA for 83% off and one extra month for free. ***SOURCES IN ORDER OF APPEARANCE*** 2018 Australian study showing olive oil is the most stable cooking oil: https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf 2010 Portuguese study finding olive oil is stable in deep-frying conditions (not free): https://www.sciencedirect.com/science/article/pii/S0278691510004941?via%3Dihub Dr. Selina Wang, research director, UC Davis Olive Center: https://foodscience.ucdavis.edu/people/selina-wang#/ 2015 Serious Eats article about smoke points: https://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html Video of the UC Davis olive orchards: https://youtu.be/TCzGy7Xqwik 2019 Spanish study showing that cooking food in olive oil makes the food itself healthier: https://www.mdpi.com/1420-3049/24/8/1555/htm 2002 Molto Mario episode in which Mario Batali deep fries in olive oil: https://youtu.be/5ZSPDYAUn7E

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, SERVES 6-8*** 1 3-4 lb (1.4-1.8 kb) pork loin roast (NOT tenderloin), ideally the longest, thinnest piece you can get 1 lb (.5 kg) Italian sausage, sweet or hot, no casings 1 fennel bulb 1 red onion approx. 1/2 cup (50 g) breadcrumbs lemons (at least one, but it's nice to roast as many as will fit in your roasting pan) white wine (about half a bottle) butter olive oil salt pepper Cut the stalks off the fennel and reserve. Finely chop the bulb and get it cooking in a little olive oil in a wide pan on medium-high heat. Peel and chop the onion finely, and get it cooking with the fennel. After the veg has cooked about 5 min, put in the sausage, and stir aggressively with a wooden spoon to break everything up. Keep cooking, stirring, and scraping the pan for about 20 minutes, until everything is very brown and the fond on the bottom of the pan is about to burn. Deglaze with just enough white wine to clean the pan. (If you don't want to use wine, use water or stock plus a glug of vinegar.) Turn off the heat, and mix in just enough breadcrumbs to soak up any loose liquid and get you a dry, crumbly texture. Mix in the zest of one lemon, and leave the stuffing to cool. Get the oven heating to 375ºF (190ºC) convection, or 400ºF (200ºC) conventional. Butterfly the pork loin (I don't know how to describe this, just watch the video) then pound it out as flat as possible with a smooth meat mallet, taking care to not make any holes. Lay the stuffing onto the cut-side of the pork, as smooth, thin and flat as possible, leaving a small bare strip on the end of the pork that has the fat cap on the opposite side. Roll up the pork so that the fat cap is on the outside, on top. Tie the roast (again, just watch the video) and put it in your roasting pan. You can re-use the pan in which you made the stuff, but first wipe out any chunks in the pan that might burn in the oven. Coat the roast in olive oil, salt and pepper. Cut the lemon(s) in half and position them cut-side down in the pan — it's nice to have a few, if you have room for them. Roast until the internal temperature is 140ºF (60ºC). If you baste it every now and then, the outside will be browner and more succulent. If you don't baste it, the outside will be drier and crispier. Both ways are good, IMHO. Consider changing the oven temperature as it's getting close to done if the outside is looking too brown or not brown enough. Remove the roast and lemons to a cutting board and let it rest. Bring the roasting pan to a boil on high heat and deglaze with about half a bottle of white wine (or water/stock with a big glug of vinegar). Boil until it just starts to look syrupy, then turn off the heat. When the boiling has stopped, mix in a knob of cold butter. Carve the roast into approx. 1 inch (2.5 cm) slices and put them on a plate. Drizzle the wine jus over top, garnish with the reserved fennel fronds, and serve with the roasted lemons for squeezing.

Check 5 Male Hormone Biomarkers here: https://trylgc.com/adamragusea Get 20% off with Code: ADAM20 Thanks LetsGetChecked for sponsoring this video! Check out all of their at-home tests. New study on popular diets and testosterone levels (not free): https://www.auajournals.org/doi/10.1097/JU.0000000000000482 Dr. Jake Fantus: https://www.linkedin.com/in/jake-fantus-b0380598/

Install Raid for Free ✅ Mobile: https://clik.cc/0rbzw ✅ PC: https://clik.cc/4T9Y4 and get a special starter pack 💥 Available only for the next 30 days! Disclaimer: Battery Drainer is a parody, and not a real product available for purchase. ***RECIPE, MAKES FOUR SODAS*** 1 part sweet citrus juice (orange, grapefruit) + 1 part sour citrus juice (lemon, lime) + 2 parts "glowing" syrup + 3 parts club soda For example... 2-3 oranges 2-4 lemons 1 cup (200 g) sugar 1 cup (237 ml) water 30 oz (887 ml) club soda, ideally in very small bottles/cans ice cubs salt Grate the zest off of all the citrus. Put the water and sugar in a small pot and bring to a boil. Remove it from the heat, wait for the bubbling to stop, then stir in the zest and small pinch of salt. Let zest steep while you juice the citrus. You want a cup (237 ml) of orange juice and a cup of lemon juice. Strain them both through a sieve into the same container. Strain the syrup into another container and discard the zest. Put enough ice into the hot syrup to give you two total cups (474 ml) of liquid and stir until the ice is mostly melted. In a serving glass, combine roughly two parts juice, two parts syrup and three parts club soda. This recipe gives you enough for four 12 oz sodas with a little extra of each element so that you can add more of whatever you want. If it's too sweet, add more juice. It's too sour, add more syrup. If it's not bubbly enough, add more club soda.

Thanks to Audible for sponsoring this video! Start listening with a 30-day Audible trial. Choose one audiobook and two Audible Originals absolutely free: http://audible.com/adamragusea or text adamragusea to 500-500. Brant Freeman Cabinets: https://www.freeman-cabinets.com/ Dr. David Davis at Mercer University: http://faculty.mercer.edu/davis_da/

Thanks to Fetch Rewards for sponsoring this video! Download the app now and use the code RAGUSEA to get 3,000 points when you scan your first receipt! → https://fetchrewards.onelink.me/vvv3/969b5875 Sign up for Fetch Rewards — the easiest way to save money on groceries! This is a limited time offer for my viewers. ***RECIPE, MAKES 8-10 SANDWICHES*** 10 oz (300g) plain Greek yogurt 1 cucumber 1 lemon 1-3 garlic cloves fresh or dried dill 1 red onion 2 lb (900g) ground lamb 2-3 tbsp Herbs de Provence (or any combination of dried thyme, oregano, marjoram, rosemary) 1-2 tsp ground cumin White wine (or water) for deglazing 8 oz (200g) fresh tomatoes 8-10 pita loaves or hamburger buns ketchup flour salt pepper To make the tzatziki, grate the cucumber and squeeze as much water out of it as you can. Combine it with the yogurt in a mixing bowl along with some lemon juice, grated or finely minced garlic, olive oil, dill and salt. Add the flavorings in conservative amounts, mix, taste, and add more of whatever you want. Peel the onion and slice one quarter of it into thin slices for garnish. Chop up the rest. Put a wide pan on medium-high heat, put in some olive oil and fry the chopped onions until just starting to brown. Put in the lamb and stir aggressively with a wooden spoon to break it up and to continuously deglaze the bottom of the pan with the water that will come out of the meat. After about 10 minutes, enough water should have evaporated that the meat will start to brown. Brown it as thoroughly as you can without letting the bottom of the pan burn. Put in a big spoonful of flour, stir, and let it brown in the fat for a moment. When burning is imminent, deglaze with white wine or water. (If using water, you might also put in a splash of vinegar — white balsamic is the closest substitute for white wine.) Mix in the herbs, cumin, salt, pepper and a little ketchup (maybe 2 tbsp) to taste. You might need to add more liquid to get a saucy consistency. Slice up the tomatoes. Warm the bread. Put on the meat, top with tzatziki, sliced onions and tomatoes.

Amid the COVID-19 pandemic, is food safe? Groceries? Take-out food? Delivery? Drive-through? All your coronavirus food safety questions are answered by Dr. Angela Shaw of Iowa State University and Dr. Francisco Diez-Gonzalez of the University of Georgia. Like my Macon t-shirt? Get one from Erin Hawkins (#NotAnAd): https://www.instagram.com/mamahawkdraws/?hl=en Sources and additional info: Consumer COVID-19 food safety FAQ from Cornell University's Institute for Food Safety: https://instituteforfoodsafety.cornell.edu/coronavirus-covid-19/food-safety-recommendation-consumer/ Study on the viability of SARS-CoV-2 (COVID-19) on various surfaces: https://www.nejm.org/doi/10.1056/NEJMc2004973 U.S. Centers for Disease Control and Prevention FAQ: https://www.cdc.gov/coronavirus/2019-ncov/faq.html U.S. Food and Drug Administration FAQ: https://www.fda.gov/emergency-preparedness-and-response/coronavirus-disease-2019-covid-19/coronavirus-disease-2019-covid-19-frequently-asked-questions European Food Safety Authority statement: https://www.efsa.europa.eu/en/news/coronavirus-no-evidence-food-source-or-transmission-route

Thanks to Skillshare for sponsoring this video! The first 1,000 people who click this link will get two free months of Skillshare Premium: https://skl.sh/adamragusea10 ***RECIPE, SERVE 3-4*** 1 lb (453g) ground beef (I like chuck) 1/3 cup (20g) breadcrumbs 1/3 cup (20g) grated pecorino or parmesan cheese, plus more for garnish milk 1/2 tsp salt (or more) 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp cayenne pepper black pepper olive oil 1 tbsp tomato paste 1 28 oz (800g) can crushed tomatoes 1/2 lb (225g) dried spaghetti parsley or basil Cover the breadcrumbs in milk and let them soak a minute. Put the beef, grated cheese, salt, garlic powder, onion powder, cayenne pepper, and a lot of black pepper in a bowl. Lift the bread crumbs out of the milk (and squeeze some milk out if you want the meatballs firmer) and put them in the meat mixture. Gently mix the meat mixture together with your fingertips until just combined — the mixture should not be totally homogenous. Roll the meat into balls about 2 cm wide. Ideally, let them sit covered and refrigerated for a while, even overnight. Heat olive oil in a wide pan on moderate heat. Put in the meatballs, and cooking until the first side is browned. Carefully push the meatballs off the pan surface and try to brown the other sides as much as possible, taking care to not let the fond in the pan burn. Put in the the tomato paste and fry it for a moment. Put in the crushed tomatoes and deglaze the pan. Stir frequently for 10-20 min until the sauce has reduced to your liking. Right before you eat, mix a little grated cheese and chopped herb into the sauce before tasting to see if it needs more salt. Boil the spaghetti in salted water until almost done. Drain it and mix it into the sauce and meatballs, adding some of the cooking water if the sauce isn't liquid enough for you. Put it on a plate and top with more grated cheese and fresh herb.

Thanks to Kove Audio for sponsoring this video! Use the code AR60 to get more than 60% off the Kove Commuter Split here: http://koveaudio.com/ar60 (Discount/Free US shipping subject to change after April 7th) Earlier video about why garden-grown tomatoes taste so much better: https://youtu.be/pzvZ6teboUk Thanks to Karol Kelly, University of Georgia Extension agent/coordinator for Macon-Bibb County: https://extension.uga.edu/about/personnel-directory/person.html?pk_id=11749&name=Karol%20Kelly

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Recipe courtesy of Lazy Susan Tapas Bar in Macon, Georgia: https://www.lazysusantapas.com/ ***RECIPE, MAKES 30 DEVILED EGGS*** For the pickled mustard seeds: 1 cup whole dried mustard seeds 3/4 cup (180 ml) apple cider vinegar 1/4 cup (50g) brown sugar Cover the mustard seeds in cold water, bring them to a boil, then drain them. Mix together the vinegar, sugar, and a quarter cup of warm water. Mix in the drained seeds, cover, and refrigerate overnight. For the prosciutto salt (optional, could substitute with paprika): 12 thin slices prosciutto Lay the slices on a rack and bake them at 250ºF (120ºC) for two hours. Cool, then grind to a fine powder in a spice grinder. Blot the powder dry on paper towels. For the eggs: 30 eggs salt white vinegar 1/2 cup (120 ml) mustard 1.5 cups (350 ml) mayonnaise salt pepper 1 head red cabbage 1/4 cup (60 ml) apple cider vinegar 1/4 cup (50g) white granulated sugar red-veined sorrel (or other pretty leaf) to garnish each egg arugula (or other salad greens) to lay the finished eggs on Bring six quarts of heavily salted water to a boil with 1/4 cup (60 ml) of vinegar. Using a spider, carefully add eggs to boiling water and cook for 14 minutes exactly. Remove eggs and place directly into an ice bath to stop cooking process. De-shell eggs, split in half and separate yolks from white. Rinse off egg whites to remove any residual yolk. Cut cabbage into two-inch chunks, blanch for five minutes in salted boiling water. Cool in an ice bath, reserving one quart of blanching liquid. Puree cabbage with apple cider vinegar, sugar and 1/4 cup (70g) of salt, adding reserved liquid, small amounts at a time until desired consistency is reached. Layer egg whites with stain so that eggs are evenly covered. Refrigerate overnight. Run three cups firmly packed cooked egg yolks through a mesh sieve. In a large bowl, mix yolks, mayonnaise, mustard, 1+ tbsp salt, 2 tsp black pepper. Load in a piping bag with a star tip. Remove stained eggs and rinse, saving as much of the staining puree as possible. The stain can be re-used up to three times. To serve, pipe filling into eggs, place atop a bed of arugula. Garnish with pickled mustard seeds, prosciutto salt, and one sorrel leaf. ***OTHER LINKS**** Atlantic article about the safety of restaurant food during COVID-19: https://www.theatlantic.com/health/archive/2020/03/coronavirus-how-get-food-safely/608008/ Serious Eats article covering similar territory: https://www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html Liz Fabian article about Macon-Bibb County Commission meeting with tapas/topless mix-up: http://ccjreports.com/6027/uncategorized/hospitals-report-virus-response-in-macon-bibb-teleconference-commissioners-question-topless-bar/

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA10 to get 10 free meals including shipping with HelloFresh: https://bit.ly/308weOh Purchase required. Dr. Jonathan Campbell at Penn State: https://animalscience.psu.edu/directory/jac69 Splendid Table interview with "Doc" Willoughby: https://www.splendidtable.org/story/food-myths-busted-by-americas-test-kitchen-marinating-basting-and-boiling The Spruce Eats article about marinating chicken: https://www.thespruceeats.com/tips-for-marinating-chicken-482394 LA Times article claiming marination doesn't do anything: https://www.latimes.com/food/dailydish/la-dd-marinade-20150810-story.html Article on the evolving science about salt and heart disease: https://academic.oup.com/eurheartj/article/34/14/1034/471289

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***EGG LEGATE EARS WITH FENNEL, FEEDS TWO*** 1 cup (120g) all-purpose flour + more 2 eggs 1 fennel bulb half a head of garlic olive oil butter chili flakes parmesan or pecorino cheese salt On a big board or in a large bowl, mound up the flour and make a well in the center. Crack in the eggs, and put in half a teaspoon (3g) of salt (or you could just salt the pasta water a lot). Use a fork to beat the eggs together and then gradually start integrating the flour. When you've done all you can with the fork, flour your hands and knead the dough, adding more flour as you go. When the dough ball has absorbed as much flour as it will easily take, and it's reasonably smooth and elastic, cover it and let it rest in the fridge for a half hour. Cut the stalks off the fennel and pick all the fronds off the stalks. Roughly chop or tear the fronds and reserve. Discard the stalks. Thinly slice the bulb into semi-circles. Peel and chop the garlic. After the pasta dough has rested, role it out into a long snake. Dust the snake and your cutting board heavily with flour, then cut the snake into thin circles, kicking away each piece with the knife as you cut to make sure they have space and don't stick to each other. Toss the circles in flour, then smash each one with your fingers to turn it into a thin noodle with a raised lip around its edge. Bring a big pan of salted water to a boil (salt it extra-heavily if you didn't put salt in your dough), and boil the pasta until it floats forcefully to the surface (plus a minute or two longer if you like a firmer texture). Drain, then return the dry and empty pan to the heat. Cover the bottom with olive oil. When it starts to smoke, put in the fennel bulb and sauté until it's about half-cooked (you might want to turn the heat down a bit). Push the fennel to the sides of the pan, and drop 1-2 tablespoons (15-30g) of butter in the center. When it's melted, return the drained pasta to the pan, and stir constantly. When the noodles are starting to brown a bit, put in the garlic and a pinch of chili flakes. Cook and stir for another minute, then turn off the heat. Grate in a little cheese, stir to combine, then transfer to plates. Top with more grated cheese and the fennel fronds. ***VEGAN LEGATE EARS WITH CHERRY TOMATOES, FEEDS TWO*** 1 cup (120g) all-purpose flour + more 1/2 lb (450g) cherry or other small tomatoes 1 bunch basil half a head of garlic water olive oil pepper salt On a big board or in a large bowl, mound up the flour and make a well in the center. Pour in half a cup of water, 1 tablespoon olive oil (15 ml), and put in half a teaspoon (3g) of salt (or you could just salt the pasta water a lot). Use a fork to beat the water and oil together and then gradually start integrating the flour. When you've done all you can with the fork, flour your hands and knead the dough, adding more flour as you go. When the dough ball has absorbed as much flour as it will easily take, and it's reasonably smooth and elastic, cover it and let it rest in the fridge for a half hour. Cut all the tomatoes in half, peel and chop the garlic, roughly chop the basil. After the pasta dough has rested, role it out into a long snake. Dust the snake and your cutting board heavily with flour, then cut the snake into thin circles, kicking away each piece with the knife as you cut to make sure they have space and don't stick to each other. Toss the circles in flour, then smash each one with your fingers to turn it into a thin noodle with a raised lip around its edge. Bring a big pan of salted water to a boil (salt it extra-heavily if you didn't put salt in your dough), and boil the pasta until it floats forcefully to the surface. Drain, then return the dry and empty pan to the heat. Cover the bottom with olive oil, then return the drained pasta to the pan and stir constantly (you might want to turn down the heat a bit). When the pasta is starting to brown a bit, put in the garlic and stir to combine. After another minute, stir in the tomatoes, some pepper and half the basil. Transfer to plates, top with the remaining basil, more pepper, and some raw olive oil.

Thanks to Harry's for sponsoring this video! Click here to get $5 off your Deluxe Travel Kit from Harry’s: http://harrys.com/adamr My little graph showing the foods most often mentioned in ER records of kitchen knife injuries: https://public.tableau.com/views/Foodsinvolvedinknifeinjuries/Dashboard1?:display_count=y&publish=yes&:origin=viz_share_link Marco Pierre White fish studio video I referenced: https://youtu.be/THPXaXsysdw

Thanks to Bristol Bay sockeye salmon fishermen for sponsoring this video! Find Bristol Bay sockeye salmon at a store near you: https://find.bristolbaysockeye.org/ Astaxanthin, the wonder antioxidant! Learn more here: https://www.youtube.com/watch?v=42QIuqnwP9g

Thanks to Bombfell for sponsoring this video! Get $25 off your first order: http://bombfell.com/ragusea Thanks to Dr. Andrew Meharg at Queen's College Belfast: https://www.qub.ac.uk/schools/SchoolofBiologicalSciences/Connect/AcademicStaff/ProfessorAndrewMeharg/ 2016 FDA risk assessment on arsenic in rice: https://www.fda.gov/files/food/published/Arsenic-in-Rice-and-Rice-Products-Risk-Assessment-Report-PDF.pdf 2015 EU regulations limiting arsenic in foods: https://op.europa.eu/en/publication-detail/-/publication/4ea62ae9-1bc8-11e5-a342-01aa75ed71a1

Thanks to Bright Cellars for sponsoring this video! Get 50% OFF your first 6-bottle box: http://bit.ly/BrightCellarsRagusea Bright Cellars is the monthly wine club that matches you with wine you’ll love. Get started by taking the taste palate quiz to see your personalized matches. ***RECIPE, SERVES 4*** 12 oz (350g) bacon (ideally slab bacon) 6-8 boneless, skinless chicken thighs, 1.5-2 lbs (0.7-1 kg) flour (a big pinch) 1 oz (30g) dried mushrooms 1 tbsp (15 ml) tomato paste 1 cup (250 ml) red wine 1-2 cups (250-500 ml) chicken stock or water 1-2 teaspoons Herbes de Provence (or any combination of dried thyme, rosemary, oregano, etc) 1 cup frozen peeled pearl onions (I have no idea what you want to call that in metric) pepper salt vinegar 12 oz (350g) dried egg noodles 1 tbsp (15g) butter fresh parsley or tarragon for garnish Cut the bacon into chunks, ideally big bite-size chunks from a piece of slab bacon. Put it into a large, cold pan with a lid, then turn the heat on medium. Cook, stirring occasionally, until crispy — up to a half hour if you've got thick chunks. Coat the chicken thighs in a dusting of flour. Break up and very large chunks of the dried mushrooms, accounting for the fact that they'll double in size when rehydrated. (Be warned that some dried mushrooms will have some little worms in them. Seriously. Don't freak out, it's normal, they won't hurt anything, but ideally take them out.) Follow the steeping and filtering instructions on the package if you want to make sure there won't be any grains of sand on them, but I don't care. If you want to take some of the bacon fat out, fish out the bacon with the slotted spoon and pour of some of the fat. I leave it in, and just push the bacon over to the side. Fry the chicken thighs in the bacon fat until brown on both sides. Make a well in the center and squeeze in the tomato paste. Fry it until it's about to burn, then deglaze with the red wine. Pour in enough water or stock to almost cover the chicken. Put in the dried mushrooms, dried herbs, some pepper, and a pinch of salt (assuming you aren't using salt pork like I do). Reduce the heat to a simmer and cover. After about a half hour, consider removing the lid if the sauce is looking too loose to you. When the sauce is reduced to your desired thickness and the chicken is as soft as you want it, stir in the frozen onions and let them thaw. When they're ready, taste the sauce for seasoning, and add any additional salt it needs. Also drop in a splash of any vinegar. Take care to not break up the chicken as you stir in the final seasoning. Meanwhile, boil your egg noodles in salted water per the package instructions, drain, put the butter in with them and let it melt. Right before serving, tear some fresh parsley or tarragon into the noodles and stir to combine.

Thanks to Skillshare for sponsoring this video! The first 500 people who click the link in the description will get 2 free months of Skillshare Premium: https://skl.sh/adamragusea9 The Allman Brothers' "Little Martha" performed in Rose Hill Cemetery: https://youtu.be/107KPmLQdE8 New studies about meat and health: https://annals.org/aim/fullarticle/2752320/red-processed-meat-consumption-risk-all-cause-mortality-cardiometabolic-outcomes https://annals.org/aim/fullarticle/2752321/reduction-red-processed-meat-intake-cancer-mortality-incidence-systematic-review

Thanks to the sponsor of this video, SimpliSafe — award-winning home security that keeps your home safe around the clock. It’s really reliable, easy to use, and there are no contracts. Check out SimpliSafe here: https://simplisafe.com/ragusea ***BASIC PANCAKES, FEEDS 4-6 PEOPLE*** 2 tbsp (28g) butter 2 tbsp (25g) sugar 1 egg (just use the yolk if you're making a half-batch) 2 tsp (5 ml) vanilla 1 3/4 cups (400 ml) milk or buttermilk 1 tsp (6g) salt 1 heaped tbsp (16g) baking powder [or 1 tsp (6g) baking soda + 2 tsp (8g) baking powder if using buttermilk — this is different from what I say in the video, but it's better] 1.5-2.5 cups (200-300g) all-purpose flour Additional butter for the pan Melt the butter without getting it too hot, mix in the sugar, then beat the egg in thoroughly. Mix in the vanilla, milk/buttermilk, salt and baking powder/soda. Start mixing in a conservative amount of flour, then keep mixing until you get the thickness you want. The thicker the batter, the thicker the pancake. Be sure to not over-mix — the batter should be full of small lumps. Let the batter rest a few minutes while you heat up your pan. Heat your cooking surface of choice (I use nonstick) to a low-moderate heat and smear it with butter. When the butter is just starting to brown, pour on the pancakes. When there are lots of bubbles on the surface, flip the pancakes and cooking until they look cooked, then cook them another minute before removing to a cooling rack.

Thanks to Omaze for sponsoring this video! For your chance to win the Ultimate Food & Art Tour of Mexico City and support a great cause (the James Beard Foundation), enter here: http://bit.ly/Win-Mexico-City-Trip Thanks also to Gustavo Arellano at the Los Angeles Times: https://www.latimes.com/people/gustavo-arellano

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, SERVES 4*** 4 lb (2 kg) beef short ribs (about 10 — at least two meaty ones per person) 1 red onion 2-3 carrots 1-2 celery stalks 1 tbsp (15 ml) tomato paste 1 bottle (750 ml) dry white wine (anything cheap is fine, or use stock + 50-100 ml balsamic vinegar) 1 star anise (a lot of people don't like this flavor — use with caution, or use another spice) 1 tsp coriander seeds oil salt pepper vinegar 2-3 big potatoes for mash milk fresh rosemary frozen peas butter Put a little oil in a large lidded pot on moderate heat and slowly brown the short ribs on all sides. Do not let anything burn. If you're doubling this recipe, brown the ribs in two batches. Take them them out, and throw in the roughly chopped onion, carrots and celery. Let the veggies brown for a minute, then stir in the tomato paste. Right before the tomato paste burns (it'll happen in a minute), deglaze with the wine. Put in the anise, coriander, pepper and a big pinch of salt. Put the ribs back in, reduce the heat to a bare simmer, cover, and let cook until they're as soft as you want them. I like them very soft, so I cook them for 8 hours. Very carefully remove the delicate meat to a plate. Strain the braising liquid and discard the solids. Either de-fat the liquid with a gravy separator, or cool it down with some ice cubes and throw it in the fridge — you can easily lift the solidified fat out the next day. When the meat is cool enough to handle, remove the bones and gently scrape off any outer bits of connective tissue or fat you don't want to eat. If you're chilling your braising liquid, cover the meat and throw it in the fridge. After you've de-fatted your braising liquid, reserve the fat and throw the liquid into a wide pan. Bring it to a boil and reduce it to a glaze — about a half hour. Stir it constantly and maybe reduce the heat toward the end to keep it from sticking and burning. Taste the glaze, and give it some more seasoning and maybe some vinegar to taste (it should taste too strong on its own). Reduce the heat to warm and carefully toss the meat in the glaze — don't break the pieces up — then cover and let the meat re-heat. It can hold like that for hours — if the glaze dries out, just mix in some water. While the sauce is reducing, peel, chunk up and boil your potatoes until easily pierced with a fork. Drain them off, put in a glug of milk, a big pinch of salt, and the reserved fat from the beef. Mash, stir and taste. Add more milk and salt until you like it. Chop up the fresh rosemary and stir it into the mash right before you eat. Thaw some frozen peas and add butter and salt to taste. When you get everything on the plate, be sure to spoon some extra glaze over the beef.

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA10 to get 10 free meals including shipping with HelloFresh: https://bit.ly/308weOh Purchase required. University of Michigan study that found meal delivery kits have a lower carbon footprint compared to cooking the same meal from the grocery store (not free): https://www.sciencedirect.com/science/article/pii/S0921344919301703 South Park's "Crème Fraîche" episode (not free): https://www.hulu.com/watch/6445bca8-55db-4522-9223-adfff16d8df8 Prof. Deric Shannon at Oxford College of Emory University: https://app.oxford.emory.edu/WebApps/Directory/index.cfm/view/9251

Thanks to Audible for sponsoring this video! Start listening with a 30-day Audible trial. Choose one audiobook and two Audible Originals absolutely free: http://audible.com/adamragusea or text adamragusea to 500-500. It's still possible to make NY-style pizza at home, though my technique has changed of late. For reference, here's my first pizza video, from a year ago: https://youtu.be/lzAk5wAImFQ My video about how dough changes as it ages in the fridge: https://youtu.be/o4ABOKdHEUs My video about pizza stones vs. pizza steels: https://youtu.be/UWVEgoEGnkY ***RECIPE, MAKES FOUR PIZZAS*** (NOTE: Quantities here are slightly updated from those shown in the video) For the dough 2 1/4 cups (530 ml) warm water 1 tbsp sugar (12g) sugar 1 tbsp (9g) active dry yeast 2 tbsp (30 ml) olive oil 1 tbsp (18 g) kosher salt 5 cups (600g) bread flour, plus more for working the dough additional oil for greasing the dough cornmeal, semolina flour, or coarse-ground whole wheat flour for dusting For the sauce 1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready') 2-4 tbsp (30-60 ml) olive oil 1 tsp (4g) sugar 2 tsp (a fraction of a gram, I don't know) dried oregano For the cheese 24-32 oz (680-910 g) whole-milk, low-moisture mozzarella, freshly grated (6-8 oz / 170-225 g per pizza) grated parmesan for dusting (maybe 10 g per pizza?) Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.) Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.) When you want to bake, put a pizza stone or pizza steel into your oven (mine works best on a high rack position but every oven is different) and preheat to your highest possible temperature, ideally convection, for a full hour. For the sauce, simply mix together the ingredients. Liberally dust a pizza peel with cornmeal (or something similar). Take the cold dough out of the fridge and dust it in flour. Stretch to the widest size and shape that will fit on your peel and stone/steel. Top with just enough sauce to lightly coat the surface. Dust the sauce layer with parmesan, then cover with the mozzarella. Transfer the pizza to the stone/steel and bake until the crust is well-browned and the cheese has browned a bit (but, ideally, has not started oozing out an orange grease layer), 6-7 minutes.

Fresh mozzarella, whole-milk low-moisture, part-skim low-moisture, and pre-shredded mozz — we put them all to the test. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Dr. John Lucey at the University of Wisconsin, Madison: https://foodsci.wisc.edu/faculty/lucey/ 2014 study showing why mozzarella is the best cheese for pizza (not free): https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12540 Good supplemental reading on different mozzarella types (not free): https://www.sciencedirect.com/science/article/pii/B978008100596500679X Photo of man in Wisconsin cheesehead hat, used under Creative Commons license: https://www.flickr.com/photos/jjandames/8569150934

Thanks to Fetch Rewards for sponsoring this video! Download the app now and use the code RAGUSEA to get 3,000 points when you scan your first receipt! → http://go.thoughtleaders.io/1608320200206 Sign up for Fetch Rewards — the easiest way to save money on groceries! This is a limited time offer for my viewers. ***RECIPE, SERVES TWO*** 16 oz (1/2 kilo) mushrooms 1 onion 1-2 carrots 1-2 celery stalks 1-2 shallots 4-6 cloves of garlic 1 cup (200g) risotto rice butter cognac (or white wine, or water/stock + a little balsamic vinegar) parmesan or pecorino cheese (or vegan sour cream instead of cheese and butter) olive oil chives salt pepper Pull the stems out of all the mushrooms and wash the stems, if necessary. In a large sauce pan, fry the stems in olive oil until thoroughly browned. Roughly chop the onion, carrots and celery, and put them in with the stems. Cook the vegetables until they're starting to brown, stirring constantly. Cover everything in water and simmer for about two hours. Strain, discard the solids, and season the stock with salt (and/or MSG) to taste. Slice the mushroom caps into big chunks. Finely chop the shallots and garlic. In a wide pan, start heating a big knob of butter and a glug of olive oil. Put in the mushrooms and sauté until most of their water has come out and evaporated and the mushrooms are thoroughly browned. Push the mushrooms to the rim of the pan and dump the shallots in the center. Stir and fry the shallots for a moment, then dump in the garlic and stir to combine everything in the pan. Make another well in the center of the pan then dump in the rice. Stir the rice and let it brown for a moment, then stir to combine everything in the pan. If using cognac or wine, deglaze with a big splash of it now. If not, deglaze with water/stock and put in a little glug of balsamic vinegar. Then add enough stock to more than cover the rice, and let is simmer aggressively until absorbed, stirring occasionally. Then start adding additional stock in small doses and stirring constantly until the rice is almost cooked (which you should test by tasting). If you run out of your mushroom stock, just use water. When the rice is almost cooked, turn the heat off and stir in a big knob of butter and a big pile of grated cheese (or vegan sour cream instead of butter and cheese), and black pepper and additional salt to taste. Serve and top with fresh chopped chives.

Thanks to CuriosityStream for sponsoring this video! For unlimited access to the world’s top documentaries and non­fiction series, enter the promo code ‘ragusea’ when prompted and your membership is completely free for the first 30 days: http://go.thoughtleaders.io/1667120200212 ***SOURCES IN ORDER OF APPEARANCE*** Original 1968 letter to the New England Journal of Medicine discussing "Chinese Restaurant Syndrome" (not free): https://www.nejm.org/doi/full/10.1056/NEJM196804042781419 2007 European scientific consensus on MSG, known as the "Hohenheim consensus": https://www.nature.com/articles/1602526 1969 study that found some legitimacy in the "Chinese Restaurant Syndrome" notion (not free): https://science.sciencemag.org/content/163/3869/826.long 2008 study that found a link between MSG and obesity in China: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2610632/ Dr. Sarah Tracy's 2016 doctoral thesis on the history of MSG: https://tspace.library.utoronto.ca/handle/1807/77391 2017 journal article about the 1968 Kwok letter and the ensuing racial dynamics: https://ir.uiowa.edu/poroi/vol12/iss2/7/ 1993 book discussing comic syndrome letters (chapter 6): https://books.google.com/books?id=SQwpp3WgjU8C&dq=syndrome+letters+in+the+New+England+Journal+of+Medicine+hunt&source=gbs_navlinks_s 2019 magazine article about Dr. Howard Steel's claim to be the real Dr. Kwok: https://news.colgate.edu/magazine/2019/02/06/the-strange-case-of-dr-ho-man-kwok/ 2019 episode of the podcast "This American Life" that (pretty much) debunks Dr. Steel's claim: https://www.thisamericanlife.org/668/the-long-fuse 2017 journal article about racism in the MSG debate: https://curj.columbia.edu/article/a-racist-little-hat-the-msg-debate-and-american-culture/ 1969 study associating brain lesions in mice with large MSG injections (not free): https://science.sciencemag.org/content/164/3880/719.full 1995 report about MSG commissioned by the U.S. Food and Drug Administration: https://www.faseb.org/Portals/2/PDFs/LSRO_Legacy_Reports/1995_Executive%20Summary%20From%20the%20Report_Analysis%20of%20Adverse%20Reactions%20to%20Monosodium%20Glutamate%20MSG%20Report.pdf 2010 study that found no link between MSG and obesity in China: https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/monosodium-glutamate-is-not-associated-with-obesity-or-a-greater-prevalence-of-weight-gain-over-5-years-findings-from-the-jiangsu-nutrition-study-of-chinese-adults/A25C050A0EA8F80DD1BEC8C8E601A011

The secret to perfect macarons is to STOP TRYING TO MAKE THEM PERFECT!!! Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, MAKES 10 LARGE MACARONS*** 2 egg whites 1/2 cup (100g) granulated sugar 3/4 cup (70g) almond flour 3/4 cup (90g) powdered sugar 1/4 cup (30g) cocoa powder salt cream and chocolate for the ganache (very small quantities) Beat the egg whites until fluffy, then beat in the granulated sugar until the mixture is glossy and you get floppy peaks. Put in the almond flour, powdered sugar, cocoa powder, and a few grains of salt. Fold the dry ingredients into the eggs until you get a mousse-like consistency. Cover a sheet pan with parchment paper and spoon the batter on in about 20 dollops. Let them sit and dry for a half hour. Heat the oven to 350 F / 180 C and bake until the meringues start to crack, about 15 minutes. Cool completely before filling. To make the ganache, combine as little as 2 tbsp of cream with an equal quantity of chocolate by volume. Microwave until just bubbling, let it sit for a minute, then stir until smooth. Cool the ganache down to get it to a spreadable consistency.

We learn the curious history from Dr. Stephen Mihm, history professor at the University of Georgia. Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA10 to get 10 free meals including shipping with HelloFresh: https://bit.ly/308weOh Purchase required.

Having been married for a dozen Valentine's days, Lauren and I think we've got four hard-earned tips to make your big day a big hit. Thanks to FTD for sponsoring this video! Save 20% on your bouquet here: http://bit.ly/FTD-Adam20 #FTDFlowers #saymorewithflowers @FTDFlowers https://www.youtube.com/FTDFlowers

An easy way of imitating rotisserie chicken at home. Thanks to Digit for sponsoring this video! Download Digit for free here: https://pixly.go2cloud.org/SH1V8 ***RECIPE, SERVES 8*** 2 4 lb (2 kg) whole chickens 3-4 lb (1.5-2 kg) baking potatoes 1 lemon salt garlic powder paprika oil chicken stock stuff for a side salad Place a rack over a sheet pan and put the chickens on top. Heavily coat the chickens with salt, garlic powder and paprika on all sides. Don't worry if a lot of seasoning falls onto the pan underneath. Move the whole rack assembly to the refrigerator and leave the chickens in there, uncovered, for 24-48 hours. Peel the potatoes and cut them into 1.5 inch (4 cm) slices. Prepare the oven by positioning one rack on the very top, and one on the very bottom. If you have a third rack, take it out. Heat the oven to 425 F / 220 C, ideally on a convection setting. NOTE: This temp is just a starting place. You may need to turn the heat up or down as you roast, depending on how the skin is looking. Using butcher's twine, tie the chicken's legs together and send a supporting loop down around the length of the chicken. Loop large metal S-hooks through their legs (you can bend them out of a coat hanger). Put an oven-safe probe thermometer into the deepest part of the breast, and lightly oil the chickens on all sides. NOTE: Oiling is optional. I actually can't decide which way I like it best. Oil makes for darker skin, but no oil makes for crispier skin, in my experience. Take the chickens off the rack, and get rid of the rack while retaining the sheet pan underneath. Put the potatoes onto the sheet pan, making sure they're evenly distributed in one layer. Put the rack of potatoes on the bottom oven rack, and hang the chickens with the S-hooks to the top rack. Pour enough chicken stock into the sheet pan to come 1/4 of the way up the potatoes. Roast until the skin is brown and the internal temperature is 165 F / 74 C, about an hour. You may need to increase the heat to make sure the skin is brown. Every 15 minutes, move the rack slightly so that all the potatoes get some time directly under the dripping chickens. When the chickens are done, use an oven mitt to unhook them. Rest them on a clean cooling rack. Take the potatoes out, flip them, then put them back in the oven on the top rack and roast until the tops are starting to go crispy. You might want to turn on the broiler (grill), but if you do, watch them like a hawk. When done, the potatoes may need some additional salt. Put them on a plate with some carved chicken and a side salad, and eat. Duh.

I answer your questions from Reddit: https://www.reddit.com/r/AdamRagusea/comments/epdefw/got_questions_post_them_in_the_comments/

A show-stopping cake recipe courtesy of Adriana Horton. Thanks to Trade Coffee for sponsoring this video! Trade is giving the first 100 people who click this link and use code “ADAM” 30% OFF their first coffee: http://bit.ly/tradeadam2 Adriana's Oh Honey Baking Co: https://www.instagram.com/ohhoneybakingco/?hl=en Adriana's YouTube channel: https://www.youtube.com/channel/UCXcful70QdE8LGOx8uZSf7A ***RECIPE*** For the two chocolate cake layers 183g all-purpose flour 300g brown sugar 60g dutch cocoa 3g baking soda 125g (1 stick) softened salted butter 2g instant coffee 185g warm water 2 eggs 60g veg oil 1 tsp vanilla 130g buttermilk For the white cake layer 185g all-purpose flour 1 1/2 eggs 83g milk 56g milk 40g veg oil 1/8 tsp baking soda 1 1/2 tsp baking powder 115g softened salted butter 1 1/2 tsp vanilla 185g sugar 1/4 tsp salt For the frosting 227g (two sticks) softened salted butter 125g shortening 1 lb (454g) powdered sugar 1 tsp vanilla 3 Oreo cookies 9 additional Oreos for garnish For the ganache 1/2 cup (120 ml) cream 8 oz (227g) semi-sweet chocolate chips For the chocolate layers, combine the flour, brown sugar, cocoa powder and baking soda. Dissolve the instant coffee in the warm water. Beat the eggs and oil into the coffee, then mix that into the dry ingredients, followed by the butter. Mix the batter for a minute until it goes a little lighter in color. Mix in the buttermilk. For the white layer, use a scale and math to get yourself and egg and half, lightly beaten. Combine the flour, sugar, baking soda, baking powder and salt. Combine the smaller quantity of milk with the oil, and combine the larger quantity with the eggs and vanilla. Gradually beat the butter into the dry ingredients, one 1 tablespoon at a time, until it looks like breadcrumbs. Gradually mix in both wet mixtures. Prepare three 8-inch cake pans with a lot of any nonstick spray containing flour. Split the chocolate batter into two pans, and put all of the white batter into one pan. Bake at 350 F (180 C) until a skewer to the middle comes out clean, about 20 minutes. The different flavors might be done at different times. Cook the cakes thoroughly, then level their tops. For the frosting, beat the butter and shortening together for 15 minutes until light and fluffy. Pulverize the three Oreos into a fine powder. Beat the powdered sugar and vanilla into the fats. Divide the frosting to two equal portions, then mix the powdered Oreos into one of them. Assemble and frost the cake layers, with the white layer in-between the chocolate layers. Use a scraper to get the outer frosting layer as thin and smooth as possible. Chill the cake until the outer frosting layer is firm. For the ganache, heat the cream in a double boiler, then gradually melt in the chocolate chips. When full incorporated and hot, scoop ganache on top of the chilled cake, allowing it to drip down the sides. Smooth the top, and chill the cake again until the ganache is firm to the touch. Load the white frosting into a piping bag with a tip of your choice (Adriana uses 1M). Pipe eight frosting dollops along the outer ring of the top of the cake, and one in the center. Lay an Oreo against each dollop.

Learn the science of why boxed cake mixed taste so different from cakes made from scratch. Thanks to Skillshare for sponsoring this video! Get two months of Skillshare Premium for FREE by using my link: https://skl.sh/adamragusea6 Adriana Horton's Oh Honey Baking Co.: https://www.instagram.com/ohhoneybakingco/?hl=en Dr. Rebecca Miller-Regan at Kansas State University: https://www.grains.k-state.edu/people/faculty/miller-rebecca/index.html "Something from the Oven" by Laura Shapiro: https://laurashapirowriter.com/something-from-the-oven/

The classic combination of shrimp, garlic and butter — two ways. Thanks to Honey for sponsoring this video! Get Honey for FREE and start saving money today ▸ http://joinhoney.com/ragusea Honey has already found its members over $2 BILLION in savings on stores like Target & J. Crew. ***DAD'S RECIPE WITH RICE, SERVES TWO*** 1 cup (175 g) dry white rice (I like jasmine) 1/2 lb (225 g) shrimp 1/2 head of garlic celery leaves butter salt pepper lemon (optional) Melt about half a tablespoon of butter in a saucepan on medium heat, put in the dry rice, and stir it around constantly for a minute or two. Stir in 1.5 cups (350 ml) water and a big pinch of salt, reduce the heat to a simmer, cover, and cook until all the water is absorbed — about 15 minutes. When it's done, just hold it on your lowest heat until you're ready to eat. Make sure your shrimp are thawed, peeled and deveined, and blot them dry with a paper towel. Peel and chop the garlic, and chop up a roughly equivalent pile of celery leaves. Melt a tablespoon (14 g) of butter in a sauté pan on medium heat and make sure the bottom of the pan is coated in butter. Put in the shrimp, taking care to keep them all in one layer, flat against the pan. When visibly cooked on the first side, flip them and cook the second side. Shrimp take 2-5 minutes to cook, depending on size. When they are fully opaque, remove them to a plate. Melt 2-4 tablespoons (30-60 g) of additional butter into the pan, then fry the garlic until it's just starting to go golden. Return the shrimp to the pan, along with the celery leaves, and stir to combine everything. Season with salt and pepper to taste, though if you're using salted butter, you probably won't need additional salt. Spoon the shrimp and any loose garlic butter in the pan over the rice, and squeeze some lemon over top if you want. ***MY RECIPE WITH PASTA, SERVES TWO*** 1/2 lb (225 g) of dried pasta (I like linguine) 1/2 lb (225 g) of shrimp 1/2 (120 ml) cup of white wine 1/2 head of garlic celery leaves xanthan gum (optional but recommended) lemon crushed red pepper flakes parmesan or pecorino cheese butter olive oil salt pepper Get a pot of salted water boiling for the pasta. Make sure your shrimp are thawed, peeled and deveined, and blot them dry with a paper towel. Peel and chop the garlic, and chop up a roughly equivalent pile of celery leaves. Heat a large pan on medium-high, and coat the bottom with olive oil. When hot, drop in the shrimp, taking care to keep them all in one layer, flat against the pan. Now is usually a good time to start the pasta cooking, or you could wait until after the shrimp are done. Shrimp take 2-5 minutes to cook, depending on size, and you want to cook them most of the way on the first side so that it can brown. When the shrimp seem mostly opaque, scrape them off the pan with a wooden spoon, and stir them around until they're fully opaque. Remove the shrimp to a plate and quickly put in the garlic. You might need to turn down the heat if it looks like things are going to burn. Fry the garlic until it's just starting to turn golden, then deglaze with the white wine, scraping the pan to dissolve the fond. Squeeze in some lemon juice — anywhere from a few drops to half a lemon, depending on how much you like lemon. Reduce the liquid until almost dry, then remove from the heat. When the bubbling has mostly ceased, melt in 4 tablespoons (60 g) of cold butter, mixing constantly to form an emulsion with the reduced wine. To ensure the sauce won't break when the hot pasta hits it, stir in a pinch of xanthan gum. When the pasta is cooked, mostly drain it, but try to keep about 1/4 cup (60 ml) of the cooking water. Put the pasta and the water into the pan with the sauce, and stir to combine everything. Stir in the shrimp and the celery leaves, and chili flakes, pepper and salt to taste — though if you used salted butter, you probably won't need any additional salt. Serve and top with grated cheese.

When it's time to get it tight again, this is what I eat — for better or worse. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***SOURCES IN ORDER OF APPEARANCE*** 2001 study showing the ability of strength training to raise the resting metabolic rates of everyone, but of men in particular: https://www.ncbi.nlm.nih.gov/pubmed/11283427 "Rocky IV": https://www.imdb.com/title/tt0089927/?ref_=fn_al_tt_1 "Star Trek III: The Search for Spock": https://www.imdb.com/title/tt0088170/ Star Trek TOS: "Operation — Annihilate!": https://www.imdb.com/title/tt0708441/ 2018 study showing which protein powders have detectible heavy metals and other bad things: https://www.cleanlabelproject.org/protein-powder/ My vegetable soup recipe: https://youtu.be/21ofoREnXbM

One of Lauren's weeknight standbys — cheap, easy, healthy and tasty. ***RECIPE, MAKES 8-10 LARGE TACOS / SMALL BURRITOS *** 1 cup (200 g) dry lentils 1 small onion 1 small red bell pepper 1 ear of sweet corn (or 1 small can of corn) 1 4 oz (30 ml) can of chopped green chilies 1 heaped tablespoon (a 1.25 oz packet) of taco seasoning (look for one with starch in the ingredients) 1/2 cup (120 ml) sour cream (or vegan sour cream, or 150 ml real crema or crème fraîche) 1 lime oil salt water 8-10 medium tortillas Cover the lentils with at least an inch of water in a pot, put them on high heat and boil them until tender — about 15 minutes, depending on the type and how firm you like them. Drain them when they're done. If you have real crema or crème fraîche, mix it with the juice of the lime. If you have sour cream, mix in the lime and enough water to give you a saucy texture. Season with a little salt. Chop up the onion and the pepper. If using fresh corn, shave off the kernels. Put some oil in a big pan on medium heat and cook the onion and peppers until almost as soft as you want them, 5-10 minutes. Put in the corn, canned chilies and drained lentils. Stir in the taco seasoning, and any additional water if it doesn't look saucy enough. Taste for seasoning — it might need additional salt. Warm the tortillas, fill with the lentil mixture, and top with the crema (plus maybe hot sauce and/or cilantro).

Converting a recipe from U.S. to metric measurements is like translating a poem from English to French — if you're not careful, you might end up making it rain ropes. ***SOURCES IN ORDER OF APPEARANCE*** My mac & cheese recipe: https://youtu.be/KcM_MZoJWOo Gordon Ramsay's shepherd's pie recipe: https://youtu.be/M_GNznvIN1E 2007 journal article on linguistic relativity and the Russian words for blue: https://www.pnas.org/content/104/19/7780 2013 journal article on round number bias: http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.670.6061&rep=rep1&type=pdf

History can explain a lot about why the salted vs unsalted butter debate runs so hot. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***SOURCES IN ORDER OF APPEARANCE*** Elaine Khosrova, author of "Butter: A Rich History": https://www.workman.com/products/butter-2 1920 edition of The Creamery Journal mentioning that 3.5% salt was then the standard for salted butter (p. 99): https://play.google.com/store/books/details?id=PBQ8AQAAMAAJ&rdid=book-PBQ8AQAAMAAJ&rdot=1 "Mastering the Art of French Cooking" by Julia Child et al.: https://en.wikipedia.org/wiki/Mastering_the_Art_of_French_Cooking

A surprisingly quick and easy show-stopper, great for a big holiday dinner. Thanks to Audible for sponsoring this video! For a limited time, get three months of Audible for just $6.95 a month at http://audible.com/adamragusea or text adamragusea to 500-500. Homemade demi-glace recipe needed for the bordelaise sauce: https://youtu.be/IERauv-k5wo ***RECIPE, SERVES 6*** For the gratin 2 lbs Yukon Gold potatoes .5 lb smoked gouda cheese half a head of garlic 1 quart cream butter salt pepper fresh thyme and/or rosemary For the beef and sauce 3 lb beef tenderloin roast 1-2 shallots 1 cup red wine 1 cup homemade demi-glace, recipe here: https://youtu.be/IERauv-k5w If no demi-glace, try 2 cups low-sodium beef stock oil butter salt pepper fresh thyme and/or rosemary 1-2 dozen spring onions Start the gratin by thinly slicing enough potatoes to almost fill a 2.5 quart baking dish. Peel and chop the garlic, and grate the cheese. Start the oven pre-heating to 400 F / 200 C, and get a large pan pre-heating on medium-high heat. Melt a little butter into the pan and fry the garlic until just barely golden. Quickly add in the potato slices and the cream, followed by a pinch of salt and few grinds of pepper. Stir to coat all the slices and simmer the cream until it just starts to visibly thicken, stirring constantly to make sure the bottom doesn't burn. Turn the heat off, and when the bubbling has largely stopped, put in the cheese and stir until the cheese is melted and the sauce is reasonably homogenous. Eat a potato slice and then add more seasoning if you think it needs it. Put in some fresh herbs, give it a final stir to combine, then dump everything into the baking dish and smooth it out. Bake on a high rack in the oven for about a half hour until brown on top but before the sauce starts to separate — the early warning sign will be foaming bubbles on the surface. Let rest a long time before you eat. Start the roast by trimming the beef of any sliver skin, then preheat an oven-safe pan on medium high heat. Season the beef with salt and pepper, oil the pan, and sear the meat on all sides, taking care to not let any of the fond burn. When you start the final side searing, position a probe thermometer in the center of the meat (if you have one, no big if you don't), and transfer the pan to the 400 F / 200 C oven. While you're roasting your beef, peel and chop the shallots. Cut the root ends and the stringy green tips off the green onions, and peel off any slimy outer laters. For medium rare, roast the beef until the internal temperature is 125-130 F / 50-55 C, flipping it over once or twice. Time will vary a lot depending on the thickness of the roast, but it'll be less than an hour. Remove the roast to a plate and let it rest. For the sauce, return the pan to medium-high heat and boil off most of the water in the roasting juices. Put in the shallots and fry them until browned. Pour in the wine, throw in a stick of thyme/rosemary, and reduce the wine to a syrup, stirring frequently. Put in the demi-glace (or the beef stock if you don't have demi) and reduce again until thick. Turn the heat off. When the bubbling has mostly stopped, stir in as much cold butter as you want (more if you don't have demi), taste, and season with salt and pepper. Either fish out the herbs or strain the whole thing, and transfer the sauce to a serving jug. Return the unwashed pan to medium heat, melt in a little butter, and throw in the spring onions. Toss them frequently, and cook until they're just starting to go tender. If the fond in the pan looks like it might burn, deglaze with a little water. Remove the onions before they look done, because they'll keep cooking as they rest. Slice the beef, serve with a hunk of gratin and a couple onions, and pour the sauce over the beef at the last second.

Induction cooktops heat your pan directly with an alternating magnetic current. How does that work? Is it better than gas or electric? Let's find out. ***SOURCES IN ORDER OF APPEARANCE*** Industry Research report showing China's induction cookware market dominance (free summary, full report not free): https://www.industryresearch.biz/global-induction-cooktop-market-2019-by-manufacturers-regions-type-and-application-forecast-to-2024-13856622 Dr. Shannon Yee, engineering professor at Georgia Tech: https://www.me.gatech.edu/faculty/yee Illustration of eddy currents: https://en.wikipedia.org/wiki/Eddy_current#/media/File:Eddy_currents_due_to_magnet.svg Michel Roux Jr showing his updated kitchen at Le Gavroche: https://youtu.be/qceXSza7O9s Consumer Reports article testing the performance of gas vs. electric stoves (free sample, full report not free): https://www.consumerreports.org/ranges/gas-or-electric-range-which-is-better/ My video about whether it's safe to cook with a ring on: https://youtu.be/rPIaukn5Xlw Survey by iResearch in which most Chinese respondents said they own a small induction hob (not free): https://www.statista.com/statistics/1048158/china-small-kitchen-appliances-ownership/ Allied Market Research report that linked the popularity of induction cooking to health-consciousness (free summary, full report not free): https://www.alliedmarketresearch.com/household-induction-cooktops-market Report presented to the American Council for an Energy-Efficient Economy on the energy efficiency of induction cooktops, which found they're more efficient than electric when heating small pots but not large pots: https://aceee.org/files/proceedings/2014/data/papers/9-702.pdf Article questioning the energy efficiency of induction (I don't really know who this is, but it's very well-cited and seems well-researched): https://www.centurylife.org/is-induction-more-efficient-than-electric-coil-or-gas-an-energy-efficiency-comparison-between-stoves/#fn-6116-1

To call this classic sauce base "kitchen gold" would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel: https://youtu.be/EX82bjwF1wI Here's my Christmas dinner recipe that uses this stuff: https://youtu.be/zF45hah9Ljo ****RECIPE**** 8-10 pounds chicken wings 5-7 pounds beef shank and/or oxtail 4 red onions, peeled and cut in half 2-4 tablespoons tomato paste oil water ice cubes Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes. Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes. Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients. Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot. Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard. Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours. Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.

No, cooked honey won't kill you, but the idea isn't without some basis. Thanks to Filippo Loreti for sponsoring this video! Get up 70% off your Filippo Loreti watch today & a $50USD gift card when you click here http://bit.ly/filippoloretiadam and use my code ADAMGIFT. ***SOURCES IN ORDER OF APPEARANCE*** German study from 2000 looking at potential cancer-causing effects of HMF, based on in vitro experiments (not free): https://www.ncbi.nlm.nih.gov/pubmed/10930701 The Charaka Samhita, not sure who translated this version, but it's the one I used: https://www.amazon.com/dp/B01A4G5V2G/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1 2010 study from India where they tested Ayurvedic claims about heated honey, or honey mixed with ghee, being toxic: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3215355/ The European Food Safety Authority's 2010 scientific opinion on the purported health benefits of various raw foods, including honey: https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2011.2243 University of Connecticut study from 2002 that found no link between seasonal allergies and local honey consumption (not free): https://www.ncbi.nlm.nih.gov/pubmed/11868925 American College of Allergy, Asthma & Immunology position that local honey doesn't help with allergies: https://acaai.org/resources/connect/ask-allergist/will-honey-relieve-my-seasonal-allergies Entry on HMF in PubChem: https://pubchem.ncbi.nlm.nih.gov/compound/5-hydroxymethylfurfural#section=Non-Human-Toxicity-Excerpts 2009 study from Norway that found HMF is a "weak intestinal carcinogen" in mice: http://ar.iiarjournals.org/content/29/6/1921.long Widely-cited 2011 risk assessment from Germany concluding mice studies implicating HMF aren't relevant to humans: https://onlinelibrary.wiley.com/doi/abs/10.1002/mnfr.201000564 U.S. Environmental Protection Agency website on colony collapse disorder: https://www.epa.gov/pollinator-protection/colony-collapse-disorder Shelby Koch, general manager of the bee program at Berry College: https://www.berry.edu/studententerprises/berrybees/

An easy, crowd-pleasing weeknight dinner that can help you learn some very useful home cooking skills. Thanks to Skillshare for sponsoring this video! Get two months of Skillshare Premium for FREE by using my link: https://skl.sh/adamragusea7 ***RECIPE, SERVES FOUR*** 2 chicken breasts (one full breast) 1/2 pound pearl onions 8 oz chicken stock 1 large broccoli crown honey mustard vinegar (white, white wine, white balsamic, or rice wine would be my first choices) salt pepper cayenne cornstarch olive oil toasted sesame seeds (you can toast them yourself in a dry pan until fragrant) Put the onions into boiling water for a minute or two, drain, and plunge them into ice water to stop the cooking. One a time, cut off the root end and peel off the outside. Prep the broccoli by cutting off the florets and cutting them into bite-size pieces. Cut each chicken breast into two pieces of half the original thickness, yielding four thin pieces. Get a steamer situation ready for your broccoli and bring it to a boil. Pre-heat a wide pan for the chicken on medium-high heat and give it a thin coating of olive oil. Brown the chicken on both sides, taking care to not burn the fond on the bottom of the pan. It's OK if you have to stop before the chicken is cooked inside. At some point around here, start your broccoli steaming. Cook it until you can just pierce it with a fork. Toss it in melted butter and salt to taste, when you get a chance. Take the chicken out of the pan and put in the onions. Try to get some color on the onions, but before the fond burns, pour in the chicken stock and scrape the bottom of the pan clean with a wooden spoon. Squeeze in 1-2 tablespoons each of honey and mustard. Mix a teaspoon of cornstarch with an equal amount of water and then pour that into the sauce. Cook until it's thick, then taste. Add vinegar, salt, pepper and cayenne to taste. Cook the sauce until the onions are about cooked to your liking. Return the chicken to the sauce, get it coated, and cook it (if it needs more time) until the internal temperature is 165 F / 74 C. Sprinkle the meant with toasted sesame seeds, serve next to the broccoli with extra onions and sauce spooned over.

Just melt a chocolate bar into milk with some sugar — it's (almost) that simple. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Buy tickets to the Historic Vineville Holiday Tour of Homes in Macon, Georgia, Dec. 7 and 8 (#NotAnAd, it's a fundraiser to benefit our neighborhood association): https://www.eventbrite.com/e/vineville-holiday-tour-of-homes-tickets-75793425175 ***RECIPE, MAKES FOUR PORTIONS*** For the marshmallows 1/2 cup sugar 1/4 cup honey (or corn syrup, if you don't want honey flavor) 1/4 oz packet unflavored gelatin (or two teaspoons agar powder) 1/2 teaspoon vanilla extract water powdered sugar nonstick spray (or oil) For the hot chocolate 3 cups whole milk 1/4 -1 cup sugar 3.5 oz dark chocolate bar 1 teaspoon vanilla extract (optional) 1 teaspoon cornstarch slurry (optional) Start the marshmallows the night before. Spray or oil up the inside of a small loaf pan. Scoop in a heap of powdered sugar and thoroughly coat the interior of the pan with sugar. Knock out the excess. Mix the gelatin with 1/4 cup of water in a heat-proof mixing bowl. Get an electric hand mixer ready, and have your loaf pan at hand. Put the sugar, honey and 1/4 cup of water in a small saucepan and put it on high heat. Shake the pan to combine the ingredients once they get hot (and therefore less viscous). Boil the mixture until it reaches 240 F (115 C), then carefully pour it into the gelatin while beating with the hand mixer. Beat the marshmallow until it's white and fluffy, and just barely cool enough that you can touch it. Beat in the vanilla extract, then quickly pour the marshmallow into the loaf pan before it sets. If you want, brûlée the surface of the marshmallow with a kitchen torch. Put the pan into the fridge uncovered until the marshmallow is very firm — a few hours, or overnight. Dust a cutting board heavily with powdered sugar, and dust your hand. Peel the marshmallow sheet out of the pan and lay it into the sugar. Grease up a knife and coat it in sugar before cutting the sheet into long strips, about as wide as the sheet is tall. Toss all of the resulting strips in sugar, then line them up and cut them into cubes. Pull all the cubes apart and toss them in the sugar. To make the hot chocolate, put three cups of milk and at least 1/4 cup of sugar (you can add more to taste later) in a small saucepan on medium heat. Break the chocolate bar into small chunks directly into the milk, then immediately start whisking until the mixture is homogenous. Taste, then add additional sugar, if desired. Add the optional cornstarch to stabilize the mixture and give it a smoother texture. Make sure the mixture is hot enough to gelatinize the starch – approaching a simmer. Add the vanilla, if you're into that. Take it off the heat as soon as it's done.

I invited your questions on my community page, and here are some answers! Do you want to me to make more videos like this? How often? Let me know in the comments. Here's the clip we mentioned in the video of Jason Newsted from Metallica talking about saving his money (the legendary sandwiches quip): https://youtu.be/bXTghVGVyDE?t=2308 (Link time code is being buggy — it starts at 38:29.)

One of the best bang-for-buck meals of all time. Thanks to Turo for sponsoring this video! Skip the rental counter. Sign up for Turo here: https://turo.onelink.me/1712264037/7c6abb30 Use promo code Ragusea15 for $15 off your first trip! ***RECIPE, FEEDS 6-8 PEOPLE*** FOR THE POT ROAST 2.5-3 lb beef chuck roast 1 large onion 1-2 stalks celery 1 lb large carrots 1-2 cups red wine (about half a bottle) 28 oz can crushed tomatoes 2-3 tablespoons tomato paste 1/4 cup flour 2-3 tablespoons Worcestershire sauce 1-2 tablespoons balsamic vinegar oil salt pepper garlic powder fresh rosemary FOR THE POTATOES 2 lbs baking potatoes (Russets), or a mixture of Russets and Yukon Golds 1-2 sticks (4-8 ounces) butter, ideally cultured butter Half a head of garlic 1/2-1 cup milk salt pepper If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat — don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F. While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan. When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven. Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1.5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it's going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner. Peel the carrots and cut them into large chunks of roughly equal mass. After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour. Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks. That's it. Eat.

Corn, tapioca, arrowroot, rice, potato, xanthan gum — let's put all the thickening polysaccharides to the test! Thanks to Raycon for sponsoring this video. Go to http://BuyRaycon.com/ragusea to get an amazing Black Friday deal on Raycons!

Thanksgiving leftovers or anything else to get rid of? Cover them in liquid, thicken, top with mash, bake, eat! ****RECIPE, FEEDS 10-12 PEOPLE*** (I think you should make leftovers pie with whatever leftovers you actually have, but if you want to replicate my pie in this video precisely, here's what you'll do.) 8-10 cups cooked turkey meat 1lb Brussels sprouts 1 lb carrots 1 bunch scallions / spring onions 8 oz sharp cheddar cheese, grated 1 12 oz bottle hard apple cider 1-2 cups frozen peas 5 lb Yukon Gold potatoes (or similar yellow-skinned variety) 8 ounces (two sticks) butter, ideally European-style 4 egg yolks milk (up to a half gallon) salt pepper dried thyme dried sage Wondra flour Peel the potatoes, cut them into even chunks, boil them until they are easily crushed, then drain them. In the big pot you just use, get the butter melting, then pour the drain potatoes on top. Whip the potatoes with a hand mixer until smooth. Then whip in milk, salt and pepper to taste. Let it cool for a bit before mixing in the egg yolks and a handful of the grated cheddar. Cut the woody stems from the Brussels spouts, remove any gross-looking outer leaves and cut the sprouts in half. Peel the carrots and cut off their stem and tip ends. On a baking sheet, toss all the vegetables in melted butter and salt and pepper, keeping the carrots and sprouts in separate piles. Roast the vegetable at about 400 F until tender — the sprouts while probably need to come out before the carrots do. Cut the root ends off the spring onions peel off any slimy outer layers, then slice them all up thin. Cut the cooked meat and the carrots into bite-size pieces. Get the oven pre-heating to 400 F, if it's not already there. Put the meat, carrots, sprouts and spring onions into a wide 6-8 quart oven-safe casserole, lasagna pan, roasting pan, etc. Pour the cider on top, followed by enough milk to submerge all the ingredients. Bring to a low boil on the stovetop and stir in enough Wondra to achieve slightly less than the thickness you want. Turn the heat off and wait for it to stop bubbling before stirring in the still-frozen peas and the rest of your cheese. Stir in salt, pepper, thyme and sage to taste. Drop big blobs of mash around the surface of the pie to get it mostly covered. Bake at 400 F until the sauce is starting to bubble, then turn on the broiler and brown the top to your liking. Allow to cool thoroughly before scooping out portions.

Answers to all of your food safety questions ahead of Thanksgiving. Thanks to HelloFresh for sponsoring this video! Get started with 9 free meals – that’s $90 off your first month of HelloFresh, including shipping! Go to https://bit.ly/2qRMntP and enter adamragusea9 The National Outbreak Reporting System (NORS): https://wwwn.cdc.gov/norsdashboard/ USDA fact sheet on pink turkey meat: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/is-pink-turkey-meat-safe_/ct_index Dr. Francisco Diez-Gonzalez, director of the Center for Food Safety, University of Georgia: https://foodscience.caes.uga.edu/people/faculty/francisco-diez-gonzalez.html

Juicy white meat, falling-apart dark meat, rich gravy — no stress. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE*** 1 turkey, 12-15 lbs is the best size for even cooking clarified butter (or oil) salt pepper dried sage dried thyme a couple onions a couple sticks of celery a few carrots flour any poultry stock (I usually have 2-3 32 oz cartons on hand for this) If using a frozen turkey, thaw it. You can do that by leaving it in the fridge for 24 hours for every four pounds of raw weight. If you don't have time for the fridge, you can submerge the still-wrapped turkey in the sink under cool tap water for an hour for every two pounds of raw weight. Change the water every half hour and keep the breast side facing down into the water. If you don't have time for either of those options, you can throw a frozen turkey straight into the oven, using my recipe here: https://youtu.be/mZCWLVmeq48 Get a big roasting tray, and open up the turkey's packaging right in the tray, so as to preserve all of the juice that comes out for your gravy. Take the giblets out and put them in the bottom of the tray to flavor the gravy. Score the legs by making several cuts all the way to the bone. Coat the turkey in clarified butter (or oil), salt, pepper, dried thyme and dried sage. Turn the largest burner under your turkey on medium heat, and cook the underside of the bird for 20-30 minutes. If you smell anything burning, turn the heat down. While you're doing this, you can position some carrots, celery and onion halves around the turkey. You can also preheat your oven to 350 F, convection if you have it. Roast your turkey until the deepest part of the breast reads 135-140 F. For an unstuffed 12-15 pound bird, that'll probably take 1-2 hours; a little longer if you don't have convection. Take the oven up to 500 F to finish cooking and brown the skin, maybe 30 more minutes. If the turkey looks like it's going to burn before the breast temp reads 160, turn the oven down. If anything on the bottom of the pan looks or smells like it's going to burn, pour in a little water. Take the turkey out when the breast reads 160 — carryover heat will take it to 165. Remove the turkey to a plate and let it rest, uncovered, for up to an hour. If there's still a lot of juice mixed with the fat in your roasting tray, boil the tray on the stovetop until most of the juice is gone — when the boiling turns into something more like fizzing. Reduce the heat to medium and mix enough flour into the pan to make a thick paste — probably a cup or so. Stir and brown the resulting roux for a few minutes until you're afraid it's going to burn, then deglaze with stock, little by little, until you've achieved a gravy-ish consistency. When you bring the gravy to a boil, the roux will be at its full thickening capacity; add as much stock as you can while still getting the thickness that you want. Remember that gravy thickens as it cools. Simmer the gravy for as much time as you can spare, to extract flavor and color from the solids — I usually do about a half hour. Strain and discard the solids and taste for seasoning — I think you want it a bit too salty, since it will be diluted by the meat. When the turkey is cool enough to handle, tear the leg quarters off the carcass with your hands. Cut the legs off of the thighs, and cut the breasts off of the carcass. Slice the breasts against the grain, being sure to leave the slices piled up against each other. Tear the meat off of the thighs with your hands, and slice it into bite-size pieces. Pile the dark meat, breast slices, and whole legs onto an oven-safe serving tray and reheat in the oven for five minutes. After you eat, tear any remaining meat off the carcass (including the wings) and use to make Thanksgiving leftovers pie (recipe forthcoming).

I love Thanksgiving turkey, but trying to make the meat taste good without the aid of gravy is folly, in part because the methods that actually work RUIN YOUR GRAVY. P.S. I actually love John Oates. I'm an Oates man, all day long. Here's that Cook's Illustrated article on basting: https://www.cooksillustrated.com/how_tos/10335-is-basting-really-worth-it

If Thanksgiving sneaks up on you, it is possible to throw a frozen-solid turkey straight into the oven. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ****RECIPE**** Unwrap your fully frozen turkey and put it on a roasting tray. Coat it with oil, salt, pepper and whatever other seasonings you want. Put it in the oven at 250 F. After a few hours, you should be able to get the giblet packet out of it. Put the unwrap the giblets and put them in the bottom of the tray. Keep roasting until the internal temp of the deepest part of the breast is 135-140 F. This will take up to twice as much time as it would take with a thawed turkey, 20-30 minutes per pound. Put some roughly cut onions, carrots and celery into your roasting tray, and jack the oven up to 400 F convection roast, or 450 F conventional, and roast until the skin is brown and the deepest part of the breast reads 160 F (or a little less, if you want to be cavalier about food safety). Heat the roasting tray on the stovetop on medium for about 10 minutes to give the underside of the turkey some extra cooking time. If you smell anything burning, turn the heat down and/or stop. Remove the turkey from the tray and put it somewhere to rest. If there seems to be a lot of juice in the roasting tray mixed in with the fat, heat the tray on your stovetop to boil off most of that juice. Then mix enough flour into the fat to make a thick paste, and cook it on medium heat for a few minutes. Don't let anything burn. Gradually mix in a carton or two of chicken stock — however much your roux can thicken to your desired texture. You won't know how thick it can be until you bring it to a boil. Strain the gravy and discard the solids. Taste and adjust for seasoning.

Nobody does it better than this ol' boy, who distinguishes himself not with his ability, but with his total lack of regard for you perceptions of his ability. Thanks to Skillshare for sponsoring this video! Get two months of Skillshare Premium for FREE by using my link: https://skl.sh/adamragusea5 ***SOURCES IN ORDER OF APPEARANCE*** Bob Carlos Clarke's photos of young Marco: https://www.thelittleblackgallery.com/shows/bob-carlos-clarke-marco-pierre-white/ The pear dessert: https://youtu.be/XPX8j2dvc_k Marco talking about whisking air into roux: https://youtu.be/NGFjC79BLO4 Shepherds pie too dry: https://youtu.be/VpBbMVdJD4w Cottage pie too wet: https://youtu.be/GGWo9xQ_88Y Comments about women in the Irish Independent: https://www.independent.ie/life/celebrity-chef-marco-pierre-white-women-are-more-emotional-in-the-kitchen-38433847.html Marco getting angry at the crew filming him for the Great British Feast series on ITV: https://youtu.be/3YT68UPB3Ds It's about find the balance of what you like: https://youtu.be/L4PMFh5wWdk Why does there have to be a recipe? https://youtu.be/BfSl3WwqYls Looking for a fat coating around the meat: https://youtu.be/L4PMFh5wWdk

I cook on the internet, so people think we eat made-from-scratch masterpieces every night. WE DON'T. Come shopping with me and Lauren and find out what really fuels my family. This is an ad for Target. Shop Target's new Good & Gather products online here: https://tgt.biz/gr5y3 #GoodandGather Check out the black bean recipe mentioned in the video: https://youtu.be/xnhTVwNMeFI Check out Lauren's latest novel, "Better than the Best Plan," which NPR calls "a perfect summer read": https://www.npr.org/2019/06/30/737114153/a-self-sufficient-kid-finds-an-unexpected-silver-lining-in-best-plan

Tuck into this cozy AF cross between chicken & dumplings and a pot pie, courtesy of my friend Ben Harrison, co-host of funny, irreverent Star Trek review podcasts "The Greatest Generation" and "The Greatest Discovery," as well as the war movie review podcast "Friendly Fire." ***LINKS/CREDITS*** The Greatest Generation (reviewing Star Trek: The Next Generation, and now Deep Space Nine, with Adam Pranica): https://art19.com/shows/the-greatest-generation The Greatest Discovery (reviewing Star Trek: Discovery, Picard, and all other new Star Trek stuff happening now, with Adam Pranica): https://art19.com/shows/the-greatest-discovery Friendly Fire (reviewing war movies, with Adam Pranica and musician / history buff John Roderick): https://art19.com/shows/friendly-fire Greatest Generation podcast photos in the video by Brian Irwin. Friendly Fire photos by Laura Duffy. Ben shot the footage in this video. I edited it. ***RECIPE FROM BEN*** .5 Lbs bacon About 2 cups of diced aromatic veggies. Whatever you want. I used: shallots, fennel and carrots. You could probably do apples, other root veggies, garlic, onion. Empty out the fridge. A few of cut up mushrooms 4 boneless skinless chicken thighs dredged in flour 1 beer. A lager or a brown ale. 1 recipe of buttermilk biscuits: https://youtu.be/BhXLxDctHL8 Herbs that you like. I do a few sprigs of thyme, generally, or maybe sage Chop the bacon up and cook it off in the bottom of a dutch oven. When it’s crispy, remove it from the pan with a slotted spoon and set it aside. In the hot bacon fat, brown the chicken thighs on both sides. You don’t need to cook them through, just get some brown on them. Set them aside as well. Assess how much fat is in the bottom of the pan. I often remove about half so my dinner isn’t greasy. Add the chopped up veggies to the fat and let them brown up and soften. Add your mushrooms and let them cook a bit. Once they have softened a bit, put the bacon and chicken back in the pot with their juices. This would be a good time to season your stew, so add salt, pepper and whatever other herbs/spices. This is a good time to preheat your oven to 450°. Pour in your beer. You’re looking to just cover the contents of the pot, so if one beer isn’t enough, fill the can with water and add water until there’s enough liquid. Bring it to a boil and then lower the heat and simmer to reduce it a bit. Make biscuit dough and cut out biscuits. Keep them in the fridge until the stew is ready. Melt some butter with herbs and pepper in a small pan. After about 30 or 40 minutes of simmering, the stew should be somewhat thickened and reduced. Float the uncooked biscuits on top of the broth. Brush the top with the herbed melted butter, and put the entire pot into your oven. Cook for 20 to 25 minutes or until the biscuits are nice and brown on top. Serve with more of that beer!

The places where your pecans are grown look like magical fairytale forests that shouldn't be in the real world. Let me show you.

A day-by-day demo of how pizza dough gets more awesome as you age it in the fridge. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, MAKES FOUR BREADS*** 1 teaspoon active dry yeast 1 teaspoon sugar ¼ cup warm water 2 cups water 1 tablespoon sugar 1 tablespoon salt ¼ cup olive oil 5 cups bread flour, plus more as needed pepper garlic powder coarse salt additional olive oil Bloom the yeast in a bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients, mix and knead until you can stretch the dough out thin without it tearing. It should be as wet and sticky as you can handle — add additional flour sparingly. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week. Preheat a pizza stone on the top rack of your oven at 550 F (or maximum temperature) for a half hour (convection setting, if you have it). Take one of your doughs out of the fridge, peel it out of its bowl and lay it on a plate, bottom-side-up. Stretch it into a rough oval and coat the top (which used to be the bottom) well with olive oil, pepper, garlic powder and salt. Drop the bread directly onto the hot pizza stone and bake until brown, 7-8 minutes.

Science says milk is the best way to ease a burning mouth if you've eaten too many chilies, but new research calls into question WHY milk works better than other drinks. ***SOURCES IN ORDER OF APPEARANCE*** 2019 study showing skim milk is most affective at easing the burn (not free): https://www.sciencedirect.com/science/article/abs/pii/S0031938419301453 Dr. Alissa Nolden: https://www.umass.edu/foodsci/faculty/alissa-nolden 2010 study showing tastes like bitterness and sweetness can partially cancel each other out: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2975745/ 2017 study showing a that some people with a certain genetic variation perceive chilies, pepper and alcohol as being bitter: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4898060/

The easiest way to make a quality chicken tikka masala at home. Thanks to Kove Audio for sponsoring this video! Get the Commuter speaker for 65% off right now: http://koveaudio.com/arkove65 Use my code: ARKOVE65 This method relies on having leftover homemade tandoori chicken from this recipe (and serves at least four people): https://youtu.be/GcWYXQ5vILs 2 cups basmati rice 1 large onion 2 tablespoons garam masala (or the leftover masala from the above tandoori chicken recipe) 2-3 tablespoons tomato paste 1 tablespoon Kashmiri chili powder (for moderate heat, adjust to your taste) 2-3 tablespoons ginger-garlic paste (bottled or freshly peeled and grated) 1 28-ounce can crushed tomatoes 2-3 pounds (raw weight) cooked tandoori chicken (half the above recipe) 1/2-1 cup heavy cream 1-2 tablespoons sugar salt water oil or ghee cilantro for garnish Rinse the rice until the water is starting to go clear. Drain and dump into a pot with 3.5 cups water and a teaspoon of salt. Stir to dissolve the salt evenly, then cover and let soak while you do the next steps. Tear and/or cut the leftover tandoori chicken into boneless, bite-size pieces. Peel and chop the onion. Preheat a large pan for the chicken on high, and also turn the heat under the covered rice on high (until it boils, then reduce to low and cook until all the water its absorbed, about 15 minutes, then turn the heat off and let it sit until you want it). Put some oil or ghee into the large pan, then cook the onions until they're starting to brown, stirring constantly. Reduce the heat to medium, then stir in the masala, the chili powder, the tomato paste and the ginger-garlic paste and fry until you're scared it's going to burn. Dump in the tomatoes and deglaze. Reduce the sauce until it gets thick and starts to caramelize, stirring constantly. Stir in the cream, then stir in enough water to give you a smooth, silky texture — maybe 2 cups. Stir in the sugar, then season with salt to taste. If you want to, strain the sauce and discard the solids. Stir in the chicken, let it heat for a sec, then put it on a plate with some rice, and garnish with cilantro leaves.

Science explains why some people seem to like their food crazy hot. Thanks to HelloFresh for sponsoring this video! Get started with eight free meals — that’s $80 off your first month of HelloFresh. Go to https://bit.ly/30LBupZ and enter adamragusea80. ***SOURCES IN ORDER OF APPEARANCE*** 1991 study on capsaicin desensitization (not free): https://www.ncbi.nlm.nih.gov/pubmed/1881981 Dr. Nadia Byrnes, principal sensory scientist at Ocean Spray Cranberries: https://www.linkedin.com/in/nadiabyrnes/ 2001 study on the dispersal of chili seeds by birds vs mammals (not free): https://www.nature.com/articles/35086653 1998 study on the link between spicy culinary traditions and warm climates (not free): https://www.journals.uchicago.edu/doi/pdfplus/10.1086/420058 1995 study on capsaicin desensitization, also exploring how capsaicin exposure reduces perception of other flavors (not free): https://www.sciencedirect.com/science/article/abs/pii/0031938495020527?via%3Dihub Dr. Byrnes' dissertation on the personality traits of chili-lovers: https://etda.libraries.psu.edu/files/final_submissions/10439

Indian-American restaurant-style tandoori chicken is surprisingly well-suited to the home kitchen, whether cooked outside on the grill, or inside under the broiler. Thanks to Seth Coutinho for sharing his family's recipe with me, so I could be sure I wasn't too off-track! For the masala: 1 tablespoon cumin seeds 1 tablespoon coriander seeds 4 black cardamom pods 1/2 teaspoon black peppercorns 1 teaspoon fenugreek seeds 1/2 cinnamon stick For the chicken: 5 pounds of chicken legs and/or thighs (makes enough for dinner plus leftovers for tikka masala) salt 2 tablespoons Kashmiri chili powder (or some combination of cayenne pepper [hot] and paprika [not hot], depending on how hot you want it) Juice of 1 lemon 1/2 cup full-fat Greek yogurt 2-3 tablespoons ginger-garlic paste, prepackaged or freshly peeled and grated red food coloring (optional) For the vegetable side (makes enough veg for 2-3 people): 1 large white onion 1-2 green bell peppers salt high-heat oil at least one lemon wedge per person Put all the spices for the masala into a pan and toast them on medium-high heat until fragrant and just smoking. Grind them into a powder. Score the chicken pieces with several deep cuts each, and put them into a large glass or stainless-steel bowl. Scatter the pieces with a good coating of salt, followed by the masala (you probably won't need all of it) and the ginger-garlic paste. Squeeze in the lemon juice, put in the yogurt and the food coloring (if using). Mix until each piece is coated in a homogenous paste. Cover the bowl and marinate it in the fridge for up to 24 hours. IF GRILLING, get a full chimney of natural chunk charcoal lit and lay it into your grill. Spread a heavy layer of fresh charcoal on top, lay the grate over, and let it heat for 5 minutes. Your bottom vents should be all the way open. Clean and grease the grill grate, put on all the chicken pieces and immediately cover. Your lid's vents should be half-closed. Cook the first side for about 5 minutes until charred, flip the pieces, put the lid back on, and let the chicken cook undisturbed until done, 30-40 more minutes. Internal temperature should be at least 170 F. IF BROILING, put an oven-safe cooling rack onto a sheet pan and lay the chicken pieces on the rack. Get your broiler as hot as it gets, and put the chicken under it, as close as you can get the pieces without touching the element. Broiled until charred, about 10 minutes. Take the pan out and flip the pieces. Broil the second side until charred, about 10 minutes. If the drippings on the bottom of the sheet pan start to burn and smoke, pour some water into the pan. After the second side is charred, take the chicken's temperature. Internal temperature should be at least 170 F. If the chicken needs more cooking, turn the broiler off and the oven on 350 F, and put the chicken back in on a middle rack until done. For the vegetable side, peel the onion whole, cut it into thick latitudinal slices and push to separate the pieces into individual rings. Cut the top of the pepper, reach in and tear out the seeds, then cut into thick latitudinal slices. Preheat a wide pan on high heat and coat the bottom with oil. When the oil is smoking, put in the veg, sprinkle it with salt, and let it sit for a moment until brown before tossing. Let the pieces cook a few minutes more and then take them out when they seem half-cooked. Serve the chicken pieces on top of a bed of vegetables with lemon wedges on the side.

It's true: Chemicals in common food plastics mimic estrogens in your body, potentially causing fertility problems in men, heart problems in women, and developmental problems in children. And if you think a "BPA free" label fixes the problem, think again. We get the latest research from Dr. Scott Belcher of North Carolina State University. ***SOURCES IN ORDER OF APPEARANCE*** Study finding that most plastics contain estrogenic chemicals: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3222987/ Dr. Scott Belcher: https://tox.sciences.ncsu.edu/people/scott-m-belcher/ Study showing BPA messes up sperm: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6199454/ One of Dr. Belcher's earliest pieces of published research on BPA hazards: https://academic.oup.com/endo/article/146/12/5388/2500569 Study finding BPA causes heart arrhythmias in women: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3181279/ Study finding BPA transfers from women to fetuses: http://www.national-toxic-encephalopathy-foundation.org/placenta.pdf Journal article summarizing research on the effects of endocrine disrupters on children: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3572204/ Study finding that Tetra Pak also leaches estrogenic chemicals: https://link.springer.com/content/pdf/10.1007%2Fs11356-009-0107-7.pdf Guga's "Sous Vide Everything" video where he (sort of?) tried one of my recipes: https://youtu.be/EhWJF8jQkUM

An easy risotto with the intense flavor of a roast chicken dinner. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE*** Brown Chicken Risotto (serves two, multiply as needed) olive oil 1 boneless chicken thigh 2 small shallots 2 small carrots 1/2 cup risotto rice white wine (about 1/2 cup) chicken stock (2-3 cups) 1 bay leaf dried sage dried thyme salt pepper 2-3 cloves of garlic 1/2 cup frozen peas butter parmesan or pecorino cheese Get a reasonably wide pan on medium-high heat. Coat the bottom with olive oil, and cook the chicken thigh until brown on both sides. While the chicken is cooking, cut the shallots and carrots into small pieces. When the chicken is brown, remove it, and dump in the carrots and shallots. Cook the vegetables until at least some of them are brown and you're worried the pan is going to scorch. Put in the rice, stir, and let sit for a minute until the bottom layer of rice is brown and smells nutty. Deglaze with enough white wine to cover the rice. When the wine has reduced down substantially, pour in enough stock to generously cover the rice. Add the bay leaf, a pinch of sage and thyme, and pepper. Cut the chicken thigh into small pieces and add those back to the pan. Simmer until the stock has been mostly absorbed, during which time you can peel and chop the garlic. Continue to add small amounts of stock and stir until the rice tastes like it's almost done but is still a little crunchy. Turn the heat off, melt in butter and cheese to taste, mix in the peas, garlic and another splash of white wine. Test for seasoning, then eat.

Here's a lesson I've tried to keep in mind as I've rapidly acquired a sizable audience on YouTube. I think it's relevant to anyone making any kind of media, or really anyone operating in the public realm. It's adapted from a talk I gave at the 2019 Georgia Scholastic Press Association conference at the University of Georgia. The VH1 interview clip of Warrant singer Jani Lane, referenced in the video: https://youtu.be/OR1xpknCHCQ

A lazy-yet-delicious way to make homemade bread that's functionally similar to baguette or ciabatta loaves. Thanks to Vistal Supply for sponsoring this video! Get 10% off their cheese and charcuterie board by entering my discount code ADAM10 at checkout: http://bit.ly/2zPfWxA ***RECIPE*** 1/2 cup water Pinch of yeast (no more than 1/8 teaspoon) 1/2 teaspoon of salt 1 cup bread flour (you can use all-purpose, but you'll probably need a little more, since it absorbs less water) *Note: Recipe requires a food-grade spray bottle filled with water. Mix ingredients in a small glass container (at lease twice the volume of your dough, circa 1 quart) until they just come together. The dough should be just barely wet enough to have no visible dry patches. Add more water or flour if necessary. Cover and either rise on the counter for a few hours until about doubled in size and then refrigerate (at least overnight), or put it straight into the refrigerator for a week. Prepare a parchment-lined baking sheet. Wet your hands and stretch the cold dough into a snake the length of the pan diagonally. Lay the dough on the parchment diagonally and let it stick. Spray the top with water to keep it from drying out, and let rise for about an hour until puffy. Bake at 500 F, spraying frequently (at least for the first 10 minutes, until fully puffed up), until dark amber and done, 20-25 minutes.

Manual pull-thru, electric pull-thru, whetstone, pro human sharpener — all have their charms. Thanks to Harry's for sponsoring this video! Click here http://harrys.com/adamR to get your Starter Set from Harry’s for just $3. ***LINKS*** "Recovering chef" Katie Wurstner: http://cookingformylife.com Pro sharpener Neil Cowan: http://www.thesharpshop.net/ America's Test Kitchen reviews of specific sharpener models: https://youtu.be/Yif_uMZ-y5k Good article from Chef's Choice (the company that made my sharpeners) about European vs. Asian style knives and the implications for sharpening: https://chefschoice.com/pages/understanding-euro-american-and-asian-style-knives

The simplest, easiest version of a simple, easy dessert — no butane torch or water bath required. No-Torch, No Bath Crème Brûlée (recipe is for one portion, multiply as needed) 1 egg yolk 1 tablespoon sugar 1 teaspoon vanilla enough heavy cream to give you 1/2 cup liquid total (about 1/3 cup) additional sugar honey (or corn syrup, or golden syrup) Mix egg yolk and sugar with a fork until smooth. Mix in the vanilla, then the cream. Pour into a 5 oz ramekin, bake at 250 F until consistency seems slightly gelatinous when tapped, about a 45 minutes. Cool and then chill. For the topping, combine a tablespoon of sugar (per custard) with a few drops of water and a tiny squeeze of honey (or corn syrup or golden syrup) in your smallest pan. Turn heat on medium and cook until amber, swishing it around toward the end to make sure it cooks evenly. Pour just enough caramel to coat the top into the ramekin, and swirl it around to even it out. Let it set for a few minutes before you eat.

Nonstick pans are pretty safe; the factories making them are more cause for concern. Thanks to HelloFresh for sponsoring this video. Get started with eight free meals — that’s $80 off your first month of HelloFresh. Go to https://bit.ly/30LBupZ and enter adamragusea80. ***SOURCES IN ORDER OF APPEARANCE*** Google map of the Washington Works Teflon plant in Parkersburg, West Virginia: https://goo.gl/maps/sqj8hV4djQ6K8WU76 British Medical Journal case report on a 29-year-old man in Japan with polymer fume fever: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4544973/ 2015 Environmental Working Group report on the risks of PFOA and the level of contamination in most U.S. localities: https://www.ewg.org/research/teflon-chemical-harmful-at-smallest-doses Dr. Mimi Huang of the National Institute of Environmental Health Sciences: https://www.niehs.nih.gov/research/atniehs/labs/tob/staff/index.cfm 2015 article by Dr. Huang about nonstick pans: https://tibbs.unc.edu/ask-a-toxicologist-is-it-safe-to-use-teflon-pans/ Article by Teflon maker Chemours (formerly DuPont) explaining how Teflon works: https://www.chemours.com/Teflon/en_US/products/cookware_how_it_works.html 2015 article on polymer (and metal) fume fever and its prevalence, in the Journal of Clinical Toxicology: https://www.ncbi.nlm.nih.gov/pubmed/25706449 2015 article in the Journal of Exotic Pet Medicine mentioning the effect of polymer fumes on birds: https://www.sciencedirect.com/science/article/pii/S1557506315001159 DuPont announcement of its $670 million settlement stemming from the Washington Works plant's release of PFOA into the surrounding environment: https://www.dupont.com/news/dupont-reaches-global-settlement-of-multi-district-pfoa-litigation.html 2016 investigative report by The Intercept about GenX, the replacement for PFOA: https://theintercept.com/2016/03/03/new-teflon-toxin-causes-cancer-in-lab-animals/

My fool-proof recipe for a pan pizza with a deeply caramelized rim.Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ****LINKS**** Mother Bear's Pizza in Bloomington, Indiana: https://motherbearspizza.com/ My friend David Ragsdale's vintage cast iron restoration business in Athens, Georgia: https://www.instagram.com/whatsuphomerskillet/ Webpage showing the history of my new cast iron pan: http://www.modemac.com/cgi-bin/wiki.pl/Birmingham_Stove_and_Range ****RECIPE**** 10-inch Cast Iron Pan Pizza Serves two — if you want to feed more people, you need more pans 1/4 teaspoon active dry yeast 1 teaspoon sugar 1/2 cup warm water 1-1.5 cups flour (bread or all purpose) 1/2 teaspoon salt olive oil cornmeal oregano additional salt pepper 1/3 cup canned pureed tomatoes (I like Pastene "Kitchen Ready" ground tomatoes) additional sugar fresh basil grated parmesan 4 ounces whole milk, low moisture mozzarella, grated and kept cold 1 jalapeño pepper (optional), thinly sliced Mix the yeast, sugar and warm water together in a bowl and let sit for 5 minuets. If the yeast float to the top and start to go foamy, that means they're alive and you're good to proceed. Put in one cup of flour and the 1/2 teaspoon of salt, mix until it comes together, flour your hands and start kneading. Keep adding flour as needed to keep the dough from being untenably sticky, but don't add too much; it should be pretty wet and sticky at the end. Knead until you can stretch it out thin without it tearing. Form the dough into a smooth ball, coat it and the inside of the bowl with olive oil, cover, and let rise — either for at least 24 hours in the fridge, or 1-2 hours at room temperature — until doubled in size. In a 10-inch cast iron pan (or 10-inch Teflon pan), pour in enough olive oil to coat the bottom well. Put in a pinch of cornmeal, a little oregano, lots of black pepper and a small pinch of salt. Mix that together with your fingers and spread the seasoned oil around the bottom, corners and edges of the pan. Before you wash your hands, grab the risen dough ball and stretch it out a little wider than the pan. Put it in the pan, and let ir proof in there for a half hour, until puffy. For the sauce, combine the tomatoes with a glug of olive oil, a pinch of sugar, and a few torn leaves of fresh basil. Make sure your cheese is ready and kept cold in the fridge. Put the pan on your largest burner. Turn the burner on medium and your oven's broiler (grill) on high. Spoon the sauce onto the dough and spread it edge to edge. After the heat has been on for about 5 minutes, sprinkle the pizza with parmesan and then the mozzarella, edge to edge. Put on the jalapeño slices (or any other toppings, or not), and get ready to transfer the pizza to the oven. It's hard to tell when the right moment is — in my cast iron pan, 7-8 minutes from the time I turn on the burner is the perfect time, but it takes practice. The best indicator may be your nose — the second you smell something starting to burn, move the pizza. Broil it on a high rack until the top is brown to your liking, 4-5 minutes. Remove the pizza and let it cool in the pan until firm. Use a butter knife to release the rim of browned cheese from the pan, and then pull the pizza out with tongs. The bottom may stick a bit — you can either try to scrape under there to release it, or simple tear it off with the tongs, it should be solid enough after cooling down to come out intact.

The art and science of making food look like it really looks — or not! Thanks to Skillshare for Sponsoring this video. Get two months of Skillshare Premium for FREE by using my link: https://skl.sh/adamragusea4 SOURCES IN ORDER OF APPEARANCE Study showing different light conditions might lead people to eat under-done turkey (not free): https://jfoodprotection.org/doi/10.4315/0362-028X.JFP-18-392 Food photographer Christina Peters: https://www.christinapeters.com/index Peters' food photography blog: https://foodphotographyblog.com/ Experiment on how color temperature affects diners: https://lib.dr.iastate.edu/etd/11369/ Chowhound thread where servers talk about steaks losing their pink color outside: https://www.chowhound.com/post/steak-loses-red-colour-sunlight-909219 Meat lighting guide: https://animalscience.psu.edu/extension/meat/pdf/LightGuideSept09.pdf Binging with Babish steak video: https://youtu.be/PFDElc5sfSM Eater video on Peter Luger Steak House: https://youtu.be/B-PYRov9Srg

A grateful gringo's totally inauthentic interpretation of a great Mexican classic. Makes 8-10 enchiladas, serves 4-5 people olive oil 4 chicken thighs (boneless skinless is easiest) 2 large white onions white wine (optional) cumin coriander paprika pepper salt 4 jalapeños (or other green chiles) 1.5 pounds tomatillos 1 lime 4-5 garlic cloves 1 bunch cilantro 8 oz Monterey Jack cheese 8-10 7-inch tortillas (I do flour, you could do corn) Fry the chicken thighs in olive oil until browned, and remove. Roughly chop one of the onions and fry it in the same pot until golden. Put in maybe a teaspoon (or more) each of the ground cumin, coriander and paprika, grind in some pepper, and fry the spices for a minute. Put the chicken back in, and cover with about half white wine, half water (or all water if you don't want to use wine). Mix in a pinch of salt. Cover, reduce heat to a simmer, and cook until the chicken is just starting to fall apart, maybe a half hour. Take the chicken out and chop it up into small chunks. Boil the braising liquid down to a thick glaze. Mix the chicken into the glaze. For the salsa verde, pre-heat the oven to at least 400 F. Cut the chiles in half, scrape out and discard the seeds (or leave them in if you like it spicy). Husk the tomatillos and cut them in half. Peel the other onion and cut it into a few large chunks. Cut the lime in half — only use one half of it if you don't like your food too acidic. Put the veggies and lime into a wide pan and toss them in olive oil. Put the pan into the oven. While the salsa is roasting, peel the garlic cloves. After the salsa has a bit of color, put in the whole garlic cloves and stir everything around. Continue cooking until the veggies seem half cooked, maybe 20 minutes total. Take the pan out. Squeeze the juice out of the lime and discard. Dump the salsa into a food processor with a handful of cilantro and puree until reasonably smooth. Return the salsa to the wide pan. Grate up the cheese. Put maybe half a cup of the salsa into the chicken, along with half of the cheese. Mix up the filling and check for seasoning. Grease up a 7x11 inch baking dish. Dunk a tortilla into the salsa, then bring it to the baking dish. Scoop in a modest line of filling, and roll up the tortilla, seam-side down. Repeat until you've filled your baking dish and/or exhausted your filling. Spoon the rest of the salsa on top of the enchiladas, and sprinkle on the rest of the cheese. Bake uncovered until the cheese is browned to your liking, maybe 20 minutes. Top the individual enchiladas with more cilantro, if you're into that.

Everything you've ever wanted to know about vegetable shortening; its birth from a cotton byproduct, why people use it, why it's called "shortening," and whether or not it's going to kill you. SOURCES IN ORDER OF APPEARANCE Record of Wallace McCaw's 1905 trademarks for shortening and soap: https://library.si.edu/digital-library/book/annualreportofco1905unit Short bio of Wallace McCaw and info on the McCaw-Massee house in Macon: https://books.google.com/books?id=JSpiW4kx6WsC&lpg=PA120&ots=UxB0FwUYKd&dq=massee%20mccaw&pg=PA117#v=onepage&q=massee%20mccaw&f=false History of hydrogenation and the invention of vegetable shortening: https://lipidlibrary.aocs.org/resource-material/scientific-milestones-in-lipid-research/the-battle-over-hydrogenation-(1903-1920) Soap scene from "Fight Club" (1999): https://youtu.be/spDiEh9P6P8 Oxford English Dictionary entry on shortening: https://www.oed.com/view/Entry/178605?rskey=WqbXwA&result=2#eid OED entry on "short" (culinary definition is #20): https://www.oed.com/view/Entry/178579?rskey=pGX0dM&result=1&isAdvanced=false#eid 1915 book on soils and manures: https://books.google.com/books?id=76ZBAAAAIAAJ&pg=PA157&lpg=PA157&dq=%22short+manure%22&source=bl&ots=Sl6Iq6OSdH&sig=ACfU3U0EO4PZrKwdmQPG4nYzuFja_Jz3bQ&hl=en&sa=X&ved=2ahUKEwjL_JXr65vkAhULA6wKHTYpDhIQ6AEwDXoECAkQAQ#v=onepage&q&f=false 1994 commentary in the American Journal of Public Health raising concern about trans-fats: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1615057/ 2006 New England Journal of Medicine meta-analysis showing the danger of trans-fats (not free): https://www.nejm.org/doi/full/10.1056/NEJMra054035 I Can't Believe it's Not Butter ad from 1996: https://youtu.be/xszIaNpYILY U.S. Food and Drug Administration policy on partially hydrogenated oils, including deadlines and extensions: https://www.federalregister.gov/documents/2018/05/21/2018-10714/final-determination-regarding-partially-hydrogenated-oils World Wildlife Fund for Nature position on palm oil: https://www.worldwildlife.org/industries/palm-oil 2018 article in Therapeutic Advances in Cardiovascular Disease raising some health concerns about interesterified fats and pointing out the lack of labeling requirements: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5933641/ Dr. Sarah Berry at King's College: https://www.kcl.ac.uk/people/dr-sarah-berry Dr. Berry's 2017 article, "What are interesterified fats and should we be worried about them in our diet?": https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5497165/ GRANDMA SJORSTROM'S RECIPE FOR PEANUT BLOSSOM COOKIES (slightly adapted by me) Makes about 4 dozen cookies 14 oz package of Hershey's Kisses, unwrapped 3 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 2 cups sugar and a dab of molasses (or 1 cup white sugar and 1 cup brown sugar) 1 cup butter-flavored shortening (or 1/2 cup softened butter and 1/2 cup unflavored shortening) 1 cup peanut butter 2 eggs 4 tablespoons milk 2 teaspoons vanilla sugar for coating Pre-heat oven to 375 F. Cream sugar and fats, then mix in all the other ingredients except for the chocolates. Form dough into 1-inch balls and roll them in a bowl of sugar before placing them on parchment-lined baking sheets. They won't spread much, so you should get at least a dozen per sheet. Bake for 10-12 minutes, until they've spread and started to crack. As soon as you pull them out of the oven, gently press a chocolate into the center of each cookie. As Grandma Sjorstrom says, "MAKE EVERY YEAR."

Soup companies hate him! He's discovered ONE WEIRD TRICK to delicious vegetable soup. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.

Get caught up on the latest research on dietary fats with UNC Chapel Hill professor Dr. Raz Shaikh. SOURCES IN ORDER OF APPEARANCE: Study on the sugar industry's campaign to shift blame for heart disease from sugar to fats: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5099084/ Op-ed by Dr. David Ludwig arguing that low-fat, high-carb dietary recommendations represented "a massive public health failure" (not free): https://jamanetwork.com/journals/jama/article-abstract/2564564 Dr. Shaikh's latest study, indicating Omega-3s may reduce inflammation among obese people: https://www.ncbi.nlm.nih.gov/pubmed/30576001 Study indicating African Americans may be less able to derive health benefits of Omega-6s: https://www.ncbi.nlm.nih.gov/pubmed/21599946 Study comparing the health effects of unsaturated fats from various sources, including coconut oil: https://bmjopen.bmj.com/content/8/3/e020167 Study showing that oily salad dressing enhances nutrient absorption: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5611781/

One of the great breakfasts of the American South. Thanks to Trade Coffee for sponsoring this video! Trade is giving the first 100 people who click this link and use code “ADAM” 30% OFF their first coffee: http://bit.ly/tradeadam Buttermilk Biscuits (Makes about 10) 2 1/2 cups White Lilly self-rising flour (or 2 1/2 cups cake flour, 3 teaspoons baking powder, 1 teaspoon salt) plus more for dusting 1-2 teaspoons sugar (1 will just enhance browning, 2 you'll start to taste) 1 stick salted butter (or unsalted plus 1/4 teaspoon salt), FROZEN SOLID 1 cup buttermilk, cold Melted butter to brush the tops Pre-heat oven to 475 F. Measure out the flour and sugar into a mixing bowl. Grate the frozen butter with the big holes on a box grater, toss the butter in with the flour, and put the bowl in the freezer for 15 minutes. Barely mix in the buttermilk, and turn the resulting disaster out onto a well-floured surface. Mold it into a big lump, flour the surface, and roll it out to an inch thick. Flour the surface, fold it over on itself, and roll it out again. Repeat for a total of four folds and roll it out to an inch a final time. Punch the biscuits out with a sharp circular cutter (or you can just cut them into squares with a knife). Remember the biscuits you make from the trimmings won't be as good. Put the biscuits on a parchment-lined baking sheet, brush them with melted butter, and bake until puffy and golden, about 15 minutes. Biscuits with Country Ham and Red-Eye Gravy If you like your ham crispy like I do, take 2-4 biscuit-cut slices per person and put them into a cold, dry pan. Turn the heat on medium and let the fat slowly melt out of the slices, then brown the slices a bit in their own fat. Take them out of the pan a little before they're as crispy as you want them, because they'll harden as they cool. Deglaze the pan with black coffee, and turn the heat off. After the sauce has stopped boiling, mix in a healthy amount of the sweetener of your choice — I like honey — and melt in half a tablespoon of cold butter. Split a biscuit in half, put the ham on the bottom half, drizzle with red-eye gravy, and layer on the top half. Benton's Smoky Mountain Country Hams in Madisonville, Tennessee (not an ad): https://bentonscountryhams2.com/

Modified corn starch, commonly found in instant pudding mix, is a magic ingredient for making moist, dense yet soft cakes. My mother-in-law, Gretchen Prisock, demonstrates her signature cake, and food scientist Dr. Curtis Luckett of the University of Tennessee, Knoxville, explains why the pudding powder makes the texture so good. The study that determined the ideal ratio of modified cornstarch in cake (not free): https://onlinelibrary.wiley.com/doi/abs/10.1002/1521-379X(200104)53:3/4%3C162::AID-STAR162%3E3.0.CO;2-6 Dr. Luckett's lab at UTK: http://sensory.tennessee.edu/ One source of unflavored pregelatinized starch (not an ad): https://shop.kingarthurflour.com/items/instant-clearjel-8-oz Hattie's Cake 1 15 oz box "super moist" yellow cake mix 1 4 oz box instant chocolate pudding powder 1 8 oz container sour cream 3 eggs 3/4 cup water 2/3 cup vegetable oil 1 teaspoon vanilla 1 cup chocolate chips Pre-heat oven to 350 F. Mix all the ingredients until smooth. Heavily grease a large bundt pan with nonstick spray (ideally the kind with flour in it), pour in the batter, and bake for 50-55 minutes, or until the cake seems to pull away from the edges and a knife or skewer to the center comes out clean. Let cool 5 minutes before turning out onto a plate.

Reverse searing is my preferred way of cooking a frozen-solid steak; no thawing required. Thanks to Skillshare for Sponsoring this video! Get two months of Skillshare Premium for FREE by using my link: https://skl.sh/adamragusea3 Thanks again to Berry College student Andrew Roell for those steaks. More on the Berry beef program: https://www.berry.edu/studententerprises/angusbeef/ Nathan Myhrvold's frozen steak recipe (blowtorch optional): https://cooking.nytimes.com/recipes/12282-seared-frozen-rib-steaks America's Test Kitchen recipe for frozen steak, with special freezing method to minimize ice crystals on the surface: https://youtu.be/uLWsEg1LmaE Pamphlet from Penn State (my alma mater!) about how color temperature affects the appearance of meat: https://animalscience.psu.edu/extension/meat/pdf/LightGuideSept09.pdf Procedure for my steak: Preheat your oven to its lowest temperature, which will probably be 170-200 F. (There's a chance your oven might have a plate-warming or proofing setting that's even lower. I'm not sure if you should use that; it might be too cool. Let's say 170 minimum.) I think this works best with thick steaks — about an inch. Take them out of the freezer, unwrap them, and put them on a rack over a baking sheet. Put the whole rig in the oven until the internal temperature of the steak is 10-15 F less than your desired final temperature. I pull mine at 115 F. This could take 1-3 hours depending on your oven and the thickness of the steak. Put a neutral oil in a pan and heat it until smoking. Season the steaks with salt and pepper, and sear them in the pan just until the exterior is brown — about a minute on each side. In the last 30 seconds, I put in some butter, a couple garlic cloves and a stick of rosemary, and baste the steak with the infused butter. Rest and serve as you normally would.

Submerging meat under trickling cool water is the fastest, safest way to speed-thaw meat. To understand why it works so well, we talk to Dr. Shannon Yee of Georgia Tech. We also test some other common methods — the microwave, counter thawing and fridge thawing. Thanks to Andrew Roell for showing me the cattle! More on Berry College beef: https://www.berry.edu/studententerprises/angusbeef/ Dr. Yee's lab at Georgia Tech: http://www.yeelab.gatech.edu/

Instead of the traditional bland ricotta cheese, this white pizza is made with a garlicy Alfredo sauce. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. My dough recipe is here: https://youtu.be/lzAk5wAImFQ For the sauce, chop up four or five cloves of garlic and grate a roughly equivalent pile of parmesan or pecorino cheese. Fry the garlic in a little butter until it's just golden, then pour in about half a cup of heavy cream. Bring to a boil, then remove from the heat. When it's mostly stopped bubbling, grind in some pepper melt in the cheese. If the sauce has gotten thick and gloppy by the time you need to use it, thin it out by adding more fresh cream.

Georgia Tech Prof. Shannon Yee explains what I observed in my head-to-head tests. Thanks to HelloFresh for sponsoring this video! Get started with eight free meals — that’s $80 off your first month of HelloFresh. Go to https://bit.ly/30LBupZ and enter adamragusea80. Here's my standard pizza recipe: https://youtu.be/lzAk5wAImFQ Here's the white pizza recipe: https://youtu.be/AFT1BkbEtfc Thanks to Baking Steel, which sent me the pizza steel to test: https://www.bakingsteel.com/ Dr. Yee's lab at at Georgia Tech: http://www.yeelab.gatech.edu/ The Society Garden in Macon (the place with the cool old slide): https://www.thesocietygarden.com/

This is one of the few sauce recipes that I deem worthy of homegrown tomatoes. Thanks to Squarespace for sponsoring this video. Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Pre-heat oven to 450 F. Take some tomatoes and cut them in half. Put enough into a pan or a roasting tray to cover the bottom, but don't pile them on each other. Each piece needs space to breath. Coat all the pieces in olive oil and make sure they're skin-side up. Roast until the skins are burned and the juice on the bottom layer of the pan has reduced down and just started to brown. Throw some chopped shallots and garlic on top of the tomatoes, and roast the pan for another few minutes. Don't let the bottom burn. Take the pan out, and lift the burned skins off of the tomatoes. Use a wooden spoon to mash the tomatoes up while at the same time using their moisture to deglaze the pan. If you want, melt in some butter and throw in some fresh basil right before you eat.

Three factors prevent commercially grown tomatoes from getting anywhere close to homegrown: how they're bred, when they're picked, and how they're handled. We talk to tomato flavor researcher Dr. Denise Tieman of the University of Florida. The journal article about heirloom tomato flavor vs. commercial tomato flavor (not free): https://science.sciencemag.org/content/355/6323/391 The journal article about how refrigeration shuts off tomato flavor genes: https://www.pnas.org/content/113/44/12580 The Klee Lab at the University of Florida, dedicated to understanding and improving tomato flavor: http://old-hos.ifas.ufl.edu/kleeweb/ Dr. Tieman's CV: https://hos.ifas.ufl.edu/people/on-campus-faculty/denise-tieman/ Craig LeHoullier, the guy who championed the Cherokee Purple and other heirloom tomato varieties: http://craiglehoullier.com/

The world's finest egg dish also requires the least technique. Thanks to Skillshare for Sponsoring this video! Get two months of Skillshare Premium for FREE by using my link: https://skl.sh/adamragusea2

Eggs from cage-free, pastured chickens vs. eggs from conventionally-raised chickens: Can you taste the difference? We take a field trip to Berry College, where students produce eggs in idyllic circumstances, take some of their eggs home, and put them to the test against normal grocery-store eggs. Here's the study I referenced on the relative nutritional content of eggs from pastured chickens (not free): https://www.ncbi.nlm.nih.gov/pubmed/23775487 Homepage of the Berry College egg program: https://www.berry.edu/studententerprises/blueheneggs/

A homemade neon-colored syrup is the secret to my margarita mix. Thanks to Squarespace for sponsoring this video. Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. Makes two cups of mix (not including tequila or club soda) 1/2 cup sugar 1/2 cup water 1 cup citrus juice (limes and/or anything else) zest of all the fruits you're going to juice ice cubes Zest all of the fruits you plan to juice, and set the zest aside. Juice the fruits until you get one cup. Put the sugar and water in a small saucepan and bring to a boil. Take the pan off the heat, wait until it stops bubbling, and stir in the zest. Let steep for five minutes. Strain the syrup into a heat-proof measuring jug. Add enough ice cubes to bring the water level up to one cup and stir until the ice cubes are mostly melted. Strain in the juice and stir. Mix with tequila for a hard drink, club soda for a soft drink, or both.

Freshly peeled and chopped garlic, pre-peeled garlic, garlic powder, tubed garlic, Indian garlic paste, jarred minced garlic — can you taste the difference? In this experiment, I bake garlic bread with each of these six types of garlic and serve them to my blind taste-testers — novelist Lauren Morrill (my wife) and Mercer University chemistry professor Garland Crawford (my colleague). While the fresh stuff certainly performs well in the rankings, it does not score an entirely decisive victory. Here's the 2008 study I mentioned on the half-life of allicin: https://pubs.acs.org/doi/10.1021/jf8000907 Info on Dr. Crawford: https://cla.mercer.edu/chemistry/faculty-staff/garland-crawford.cfm Link to Lauren's new book, "Better Than the Best Plan," which NPR called "a perfect summer read": https://www.amazon.com/Better-Than-Best-Lauren-Morrill/dp/0374306192/

My go-to summer grill recipe of steak with garlic butter and zucchini, sponsored by Audible! For a 30-day free trial, one free audiobook and two Audible Originals, go to http://audible.com/adamragusea or text adamragusea to 500-500. Here's that article from Cedars-Sinai about the health risks of flame char on meat: https://blog.cedars-sinai.edu/grilling-cancer-risk/

The pierce and twist trick, the two bowls trick, the rolling trick, the bashing trick, the microwave trick — which one peels garlic best? I test and rank the top five garlic peeling "hacks." Spoiler: THERE IS NO EASY WAY, PEOPLE! Glen's excellent video in which he decodes the pierce-and-twist formula: https://youtu.be/2V01oQ7zY5o

Oven fries that are better than deep-fried? Maybe. Easier and cleaner? Definitely! Thanks to Squarespace for sponsoring this video. Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. I suppose this is more of a techniques than a recipe. Take whatever potatoes you want. Peel them, or don't. Cut them into fry-like shapes, being sure to get roughly equal thickness, and cut them maybe twice as thick as you want them — they'll shrink a lot during cooking. I do one large Russet potato per person. Boil them until you're afraid they're going to fall apart — I do about eight minutes. Gently drain them and lay them on a pan wide enough to hold them all in a single layer. Drizzle on enough oil to thoroughly coat all the pieces. Shake the pan to coat the pieces and get the fries evenly distributed. Roast at 450ºF. Check on them after 45 minutes — add more oil if they look dry, and move around any pieces that seem to be cooking unevenly. Roast them some more until they're brown and crispy, maybe another 45 minutes. Be careful not to overcook them — very brown will taste burned. You can pull them when they're still a little floppy, because they will harden as they cool. The ones I made in the video are just a bit overcooked. Place kitchen towel or a couple layers of paper towel in a large bowl, and dump the fries in. Let the towel soak up the excess oil, and then whip it out. Season the fries in the bowl and then toss. I use coarse salt, pepper, garlic powder, chopped cilantro and grated parmesan. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

How to fry homemade funnel cake, just like the kind from the carnival scene in Lauren Morrill's latest YA novel, "Better Than the Best Plan." BUY IT: https://www.amazon.com/Better-Than-Best-Lauren-Morrill/dp/0374306192 #NotAnAdTechnicallyButWeAreMarriedSo... Come see Lauren and me at her book launch party outside Atlanta on Saturday, June 29, 5 p.m. at Little Shop of Stories, 133 E Court Square, Decatur, Georgia. Makes 4-6 funnel cakes 1 tablespoon butter 1/3 cup sugar 1 egg 1 cup milk 1 teaspoon vanilla extract 1/2 teaspoon salt 2 teaspoons baking powder 1-2 cups flour (I used 1.5) vegetable oil for frying powdered sugar for dusting Melt the butter. Pour in the sugar, crack in the egg, mix to combine. Mix in the milk. Mix in the vanilla, salt, baking powder, and one cup of the flour to start with. Add additional flour until you get a thick but still flowing batter. I usually do 1.5 cups. Be careful not to over-mix. Little lumps are ok, but mix out big lumps that could clog the funnel. Let the batter rest while you heat up the oil. Pour about 3/4 of an inch of neutral oil into a 10-inch skillet and set on high heat. The target frying temperature is 375ºF, but you should get it to about 390º before pouring in the batter, which will lower the temperature. Pour the batter into a funnel while holding the spout closed with your finger. Hold the funnel several inches above the oil, release your finger, and pour in some of the batter while making a tight circle above the center of the pan. Cook until golden on the bottom side, about 30 seconds. Flip with tongs and cook the other side until golden, about 30 seconds. Remove to paper towels to drain. Top with powdered sugar. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

Here's a recipe for homemade french fries, but I don't think you should cook it, and I'll tell you why. Thanks to Express VPN for sponsoring this video! Go to https://expressvpn.com/ragusea to take back your Internet privacy TODAY and find out how you can get three months free. My recipe video for oven fries: https://youtu.be/m6kcANnAJSo Thanks to Saralyn Collins for letting me film her deep fryer at Grow, and thanks to Shon Bennett for frying the onion rings: https://www.growfreshlocalfood.com/

My recipe for a chocolate snowball of happiness. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. For the cake: 1 cup milk 1.5 cups cocoa powder 1 chocolate bar (whatever kind you like) 1.5 cups sugar + a dab of molasses (or the same quantity of brown sugar) 1 cup vegetable oil 8 oz sour cream 4 eggs 1 teaspoon vanilla 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt For the frosting: 4 egg whites 1/2 teaspoon cream of tartar 1/2 teaspoon cornstarch 1 cup sugar 1/2 cup water Squeeze of corn syrup (if you have it) 1 teaspoon vanilla extract For the cake batter, bring the milk to a boil in a large saucepan. Take it off the heat, whisk in the cocoa powder, and allow the pan to cool a bit. While you're waiting, cut up the chocolate bar into small pieces. Into the pan, put the sugar and molasses (or brown sugar), oil, sour cream and vanilla. Then crack in the eggs, and whisk to combine. Don't worry if it's not completely smooth. Whisk in the flour, baking soda, baking powder and salt. Pour the batter into two greased 9 or 10-inch cake pans, ideally lined with parchment rounds, and bake at 350 F until a toothpick comes out clean or the internal temperature reads 205-210 F. That takes me about 40 minutes. Let them cool thoroughly before taking them out of their pans. For the frosting, separate out four egg whites. Put in the corn starch and cream of tartar, and beat until you get soft peaks. In a small sauce pan, mix the water, sugar and corn syrup together and bring to a boil on high heat. When the syrup reaches 240-245 F, drizzle it into the egg whites while beating. Continue to beat until the meringue doesn't seem to be taking on any more volume, 3-4 minutes. Beat in the vanilla. Let the meringue cool a few minutes (but no more) before frosting the cake. Top with sprinkles, if you're into that. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

Some professional bakers tell you to dissolve cocoa powder in boiling liquid before you bake with it. Does that really intensify the chocolatey flavor? It seems illogical; the cocoa will get wet and hot when it bakes in the cake, so what more could this "blooming" step accomplish? To find out, I bake the same cake two ways.

You can make surprisingly good, sexy weeknight meals in minutes if you learn how to make a simple pan sauce. This isn't a recipe per se; this is how to sear and sauce anything. But, if you want a specific recipe, here you go... 2 1-inch-thick pork chops 1 small shallot, chopped 1/4 cup white wine (or fruit juice) 1/4 cup water 1 teaspoon mustard 1/2 oz butter A few leaves of sage, thyme, etc salt pepper olive oil Coat the chops in olive oil, salt and pepper. Cook them in a pan on medium heat until brown on the outside, and the interior temperature reads 145 F. Take them out and put them on a plate to rest. Fry the shallots in the pan for 30 seconds, then put in the wine and water. Scrape the pan to dissolve all the brown stuff on the bottom, and simmer the sauce for a few minutes. Turn off the heat and mix in the mustard. When the sauce isn't bubbling anymore, put in the butter and mix it in as it gradually melts. Tear in the herbs, grind in some pepper, and add some more salt if it needs it. Slice the pork chops, and pour any of the juice that comes out into the sauce. Pour the sauce over the sliced pork. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

Rare steak is pretty safe to eat, because the germs of greatest concern are usually found on the surface and will be killed when seared. But, as Dr. Francisco Diez-Gonzalez of the University of Georgia's Center for Food Safety explains, research shows similar germs can live deep inside the muscle of chicken, and therefore can't be killed by simply searing the exterior. Ground beef is more dangerous than whole cuts because the exterior has been mixed into the interior. Fish is more complicated (depending on the species), but very few people get sick from eating totally raw fish (i.e. sushi). High-quality pork can be safe when cooked pink, as the U.S. Department of Agriculture (finally) acknowledged in 2011. SOURCES Dr. Diez-Gonzalez: https://foodscience.caes.uga.edu/people/faculty/francisco-diez-gonzalez.html CDC report documenting the decline of trichinosis in the U.S., and the prevalence of cases involving non-pork sources, such as wild game: https://www.cdc.gov/mmwr/preview/mmwrhtml/ss6401a1.htm USDA's 2011 revised guidance on cooking pork: https://www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures All photos of pathogens are public domain, drawn from Wikipedia.

Everything you need to make my version of this classic dinner, which serves 4-6. Thanks to Skillshare for sponsoring this video! The first 500 people to sign up via my link will get two FREE months of Skillshare Premium: https://skl.sh/adamragusea 1 approx. 4 lb chicken 1/2 lemon 1 shallot (or chunk of onion) 1 stick of rosemary (or other herb) 1 lb red potatoes 1 Russet potato 1/2 stick of butter (or less) 1/2 head of garlic 1/2 cup of milk (or maybe a little more) 1/2 cup of white wine (optional) 4 cups of frozen peas water flour olive oil salt pepper garlic powder For the chicken, put some olive oil in a 10-inch skillet and put the chicken on top. Put in enough salt and pepper to coat the entire chicken, and smoosh the olive oil and seasoning around every surface of the chicken. If you have them, stick a chunk of lemon, a shallot or chunk of onion, and some rosemary (or other herb) into the cavity of the chicken. Get the oven pre-heating to 400 F (convection, if you have it). Turn a burner on medium under the pan and cook the bottom of the chicken for about 15 minutes. Transfer the chicken to the oven. After about 30 minutes, sprinkle the breast with garlic powder and up the temperature to 425 F. Cook another 15 minutes or until the deepest part of the breast reads 160 F (or 165 if you need to be particularly cautious about food safety). For the gravy, remove the chicken from the pan to a plate after it's done roasting. If you don't want a ton of gravy, pour off some of the fat (possibly into the mashed potatoes). Turn heat on medium under the pan. Whisk enough flour into the fat to make a thick paste, and cook for a minute until it smells nutty. Deglaze with some water, stock, or white wine, and scrape all the fond from the bottom of the pan. Whisk in some more water or stock until it looks like a very loose sauce and simmer for about 10 minutes until it becomes thick and brown. You could chop up the shallot/onion from the chicken and throw that in, and you could squeeze in the lemon from the chicken if you like lemony gravy. When the gravy looks thick enough, test for seasoning and adjust with salt and pepper or anything else you want. Then dilute with more water or stock, accounting for the fact that the gravy will thicken as it cools. Strain it if you don't want the chunks. For the potatoes, cut the red potatoes into even, big pieces for boiling. Don't peel them. Peel the Russet potato and cut it into slightly bigger pieces than the red potatoes, because the Russet cooks faster. Put the potatoes in a pot of water and boil until you can easily pierce them with a fork. While they're boiling, peel and chop the garlic. Drain the potatoes into a colander and return the empty pot to the heat. Put in a little butter, and fry the garlic until just golden. Put in the milk, get it hot, then put in the potatoes. Put in some of the excess chicken fat and/or as much butter as you want (I do half a stick), a big pinch of salt, then mash until everything is combined. Stir with a spoon (the masher is bad at mixing) and test for seasoning. For the peas, put the frozen peas into a microwave safe container, cover with water, and microwave until boiling. Strain, then stir in a little butter and salt. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

Warm plates keep food hot, and can even reheat food that needs it, like slices of well-rested meat. But what's the best way to heat an empty plate at home? The oven, hot running water and the microwave are all options — but MIT engineering and materials science professor Dr. Caroline Ross advises against the latter, for safety reasons.

A common food additive allows you to make silky-smooth mac & cheese at home. This is basically a fancier version of my dad's recipe. Serves 6-8. 1 lb dried pasta shells 3 cups milk 1 cup white wine 1/2 lb sharp Cheddar 1/2 smoked Gouda 1/2 stick butter 4 teaspoons sodium citrate (easily ordered online) 1/2 teaspoon mustard powder 1/2 teaspoon garlic powder black pepper cayenne pepper Start the oven preheating to 350 F and put a pot of water on the boil for the pasta. Grate the cheese. In another pot, warm the milk and wine on medium heat. Put in the sodium citrate, mustard and garlic powders, many grinds of pepper and a pinch of cayenne. Put in the butter, cold. Gradually whisk in handfuls of cheese until everything is melted in, then turn off the heat. Salt the pasta water and par-boil the shells for five minutes. Oil or spray a baking dish that holds at least 2.5 quarts. Pour in the drained pasta and then the cheese sauce. Stir to combine. Cover the dish and bake for 45 minutes. Uncover and bake for an additional 30 minutes until brown on top. If you want it more brown, turn on the broiler at the very end. Let rest 30 min before scooping it out. If you're not up for the sodium citrate, try my dad's recipe. It uses American cheese, which already has sodium citrate in it: https://youtu.be/9iP1QXFWYkA MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

The best practice is to remove all jewelry before handling food, but a plain ring poses minimal risk. SOURCES IN ORDER OF APPEARANCE Dr. Francisco Diez-Gonzalez, director of the University of Georgia's Center for Food Safety: https://foodscience.caes.uga.edu/people/faculty/francisco-diez-gonzalez.html The FDA Food Code: https://www.fda.gov/food/retail-food-protection/fda-food-code The summary of research indicating that smooth rings *might* harbor fewer germs than more intricate rings (not free): https://www.sciencedirect.com/science/article/pii/S0196439913000147?via%3Dihub One study finding that healthcare workers with rings had more bacteria on their hands: https://www.sciencedirect.com/science/article/pii/S0195670105003750 The study that found doctors with rings on did not have dangerous levels of bacteria on their hands: http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC2443308&blobtype=pdf The study that showed rings have less bacteria than other kinds of jewelry (not free): https://www.researchgate.net/publication/266593409_Microorganisms_associated_with_human_jewellery The Johns Hopkins instructional video on surgical scrubbing: https://youtu.be/WpZqLbWL0c0 The study that showed no difference between ring and ring-less hands after washing with alcohol-based sanitizer: https://www.researchgate.net/publication/6480548_Influence_of_Rings_on_the_Efficacy_of_Hand_Sanitization_and_Residual_Bacterial_Contamination The video where I toss a steak in board juices: https://youtu.be/02tRxM_1VsE

***RECIPE, SERVES 6-8*** 1 lb dried pasta shells 1 quart milk 1 lb Kraft Deli Deluxe American Cheese 1/2 to 1 stick butter salt pepper Start the oven preheating to 350 F and put a pot of water on the boil for the pasta. In another pot, warm the milk on medium heat. Tear the slices of cheese into the milk, put in the butter, grind in some pepper, and stir until everything is melted and combined. Salt the pasta water and par-boil the shells for five minutes. Oil or spray a baking dish that holds at least 2.5 quarts. Pour in the drained pasta and then the cheese sauce. Stir to combine. Cover the dish and bake for 45 minutes. Uncover and bake for an additional 30 minutes until brown on top. If you want it more brown, turn on the broiler at the very end. Let rest 30 min before scooping it out. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

When you cook with alcohol, the amount that'll remain at the end is hugely variable depending on how you cook it. Dr. Garland Crawford, chemistry professor at Mercer University, shows us the research. The 1992 USDA-funded study where they cooked Cherries Jubilee and Pot Roast Milano: https://www.nal.usda.gov/sites/default/files/fnic_uploads/Alcohol-Retention.pdf The 1926 Cornell College study where they tested the alcohol content of bread: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1709087/ The 1998 University of Washington study where they found the alcohol content of Wonder Bread and Twinkies: https://academic.oup.com/jat/article-pdf/2363223/22-3-181.pdf The 2017 Danish study that found alcohol reduces by a power function (not available in full text): https://www.researchgate.net/publication/314486373_Fate_of_ethanol_during_cooking_of_liquid_foods_prepared_with_alcoholic_beverages_Theory_and_experimental_studies Clip of Marco Pierre White is from this late-80s ITV series: https://youtu.be/ZSBCR8gQqyU Clip of Gordon Ramsay is from his "MasterClass": https://youtu.be/Dt3vNIHntJY Thanks to my mom, Kathleen Ragusea, for drawing the eyes on the wine bottle.

***RECIPE, MAKES 10-12 PORTIONS*** For the beans: 1 lb dried black beans 1 onion 1 bell pepper 2 jalapeño peppers 2-3 tablespoons ground cumin 2-3 tablespoons dried oregano 1 tablespoon garlic powder 2 tablespoons rice wine vinegar 2 tablespoons sugar salt pepper olive oil water lime wedges for garnish For the brown rice: 1 lb dried brown rice 5 cups water 1.5 teaspoons salt juice of two limes cilantro to taste olive oil For the pickled onions: 1 red onion 1/2 cup rice wine vinegar 2 tablespoons sugar The night before you want to eat, put the beans in a large bowl and cover them with at least a few inches of water to soak. Start the pickles by thinly slicing the red onion. Dissolve the sugar into the vinegar in a bowl that isn't made out of aluminum. Toss the onions in the pickling liquid. Cover and refrigerate. Stir them when you wake up in the morning. The next day, start the beans by chopping up the onion and peppers and cooking them in olive oil in a big pot until they start to soften. Drain the beans and discard the soaking water. Add them to the pot along with enough fresh water to cover by an inch. Put in the oregano, cumin, pepper, garlic powder, vinegar and sugar. Don't put in the salt yet. Simmer the pot for two hours, or until the beans are soft, stirring occasionally. Put in additional water if the beans ever stop being submerged. As soon as you've got the beans simmering, start the rice by toasting the grains in a little olive oil in a hot pot for a minute or until the rice smells nutty. Add the water and salt. Bring to a boil, then cover and reduce to a simmer. Cook for about an hour, or until the water is absorbed. Juice in the limes, add as much chopped cilantro as you want, and stir it in. Leave the rice to rest on a warm setting for an hour or until the beans are ready. When the beans are soft, add salt to taste, and maybe some more vinegar or sugar. Turn off the heat and let them cool at least 15 minutes to allow the liquid to thicken. Put some rice on a plate, some beans on the rice, some onions and additional cilantro on the side with a lime wedge. NOTE: This is a re-upload. In the original version of this video, I mentioned how rice contains the amino acid methionine, which beans lack. I knew that protein combining was not as important as previously thought, but I didn't know how thoroughly the necessity of it had been debunked, so I removed that section of the video. The Wikipedia article on protein combining has a well-cited section on this topic: https://en.wikipedia.org/wiki/Protein_combining#Criticism MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

White wine is the perfect, convenient source of sweetness, acidity, moisture AND alcohol in the kitchen. Yes, alcohol itself has culinary benefits totally apart from its intoxicating effects. Recipes mentioned in the video: Bolognese sauce: https://youtu.be/V5WR-K0zJYs Chicken pot pie: https://youtu.be/IbgpNZfi6Xo Chicken parm: https://youtu.be/p-LY9b1u_io

Just like a dry sponge absorbs water, meat will (to an extent) absorb liquid as it cools. So, instead of flavoring your steak before you cook it (or in the pan while it cooks), you can simply flavor the cutting board with seasoning, citrus, herbs, butter — anything you'd like. Rest the steak on the board, then slice it thin and toss it in its own juices and your flavorings. The meat will suck everything up and deliver the goodness TO YOUR BELLY. Here's the classic J. Kenji López-Alt article I mentioned in the video about why you should season your steak at least 40 minutes in advance, IF you're going to season in advance: https://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

My friend Saralyn Collins invited me and "Big Mike" Ventimiglia to take over her restaurant, Grow, for a day. Here's what happened. Check out Grow, in Macon, Georgia: https://www.growfreshlocalfood.com/ Footage from the restaurant was shot by Thais Ackerman: http://www.thaisackerman.com/ Big Mike and the Booty Papas: http://bootypapa.com/ My lasagna recipe: https://youtu.be/xER7YhsZcQ0 My flatbread recipe: https://youtu.be/lzAk5wAImFQ (starts at 7:24) My strawberries with pound cake recipe: https://youtu.be/jp7L49jQpTs

***RECIPE, MAKES 12-15 PORTIONS*** For the bolognese, see ingredients here: https://youtu.be/V5WR-K0zJYs For the pasta: 4 cups all-purpose flour 7 eggs 8 oz spinach salt For the cheese sauce: 1 stick of butter 3/4-1 cup flour 1 whole head of garlic half-gallon of milk 7 oz grated pecorino cheese For topping: 1 lb mozzarella cheese, grated fresh basil For the tomato sauce: olive oil a few cloves of garlic 1/2 an onion or a few shallots 2 tablespoons tomato paste 2 28-oz cans crushed tomatoes glug of white wine pepper salt DAY ONE: Make the bolognese, full video and recipe: https://youtu.be/V5WR-K0zJYs That recipe makes about twice as much sauce as is needed for the lasagna. When it's done, cool it down and put the whole batch in the fridge. Whatever you don't use in the lasagna, you can freeze later. DAY TWO: Make the pasta, make the cheese sauce, assemble and pre-bake the lasagna In boiling water, cook the spinach for about two minutes or until just wilted. Remove it to a bowl of ice water to stop the cooking and set the green color. In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball. Remove and wrap in plastic wrap. Squeeze as much water as possible out of the spinach. Mix it in the food processor with three eggs, a teaspoon of salt and two cups of flour until a single ball forms. Remove and wrap in plastic wrap. Chill both dough balls in the fridge while you make the cheese sauce. Take the bolognese out of the fridge to let it warm up a bit. Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt. While it's melting, peel and chop a whole head of garlic. Whisk just enough flour into the butter to make a thick, smooth roux (no more than a cup), then add the garlic. Whisk in the milk, little by little, until smooth. Remove the sauce from the heat and let it come off the boil. Grate in all of the pecorino cheese and stir until reasonably smooth. Taste for seasoning, and add salt until it tastes a little too salty. With a standard, 6-inch-wide pasta roller, roll out the yellow dough ball on the widest setting. Dust it with flour, fold it back up again, and roll it through again. Repeat the process until it rolls out smooth. Reduce the thickness by one or two notches, then roll it through again. Repeat until you've run it through on the second-to-thinnest setting. Cut the pasta sheets so they are 1-2 inches shorter than the pan in which you plan to bake the lasagna (they will expand when boiled). I recommend a disposable 11x19 inch aluminum baking pan, available in most U.S. supermarkets. Cut each sheet up the middle, lengthwise, to make two long ribbons. Boil the ribbons in a large pot of salted water until they puff up and float aggressively, about two minutes. Remove them to a large bowl of ice water to stop the cooking process. Clear a table, and cover it with clean kitchen towels. Lay out each ribbon of pasta onto the towels and wipe their top-sides with another towel to get them all reasonably dry. Repeat the entire process with the green pasta dough. Rub the baking dish with olive oil, lay in the first layer of pasta, followed by a thin layer of one of the sauces. Alternate the sauces and the two pasta colors until you run out of pasta to make additional layers. (I get seven layers.) On the final layer, just dab little blobs of both sauces across the top. Bake at 400 F for 20 minutes. Cool, cover, then refrigerate overnight. DAY THREE: Make tomato sauce, assemble the final dish, eat (finally) To make the tomato sauce, peel and chop the garlic and onion/shallots. Fry in olive oil until just soft. Put in the tomato paste and fry a bit more, then dump in the crushed tomatoes and a splash of wine. Simmer for a half hour, stirring frequently. Add salt and pepper to taste. Roughly grate the pound of mozzarella. Take the lasagna out of the fridge and cut it into 12-18 slices, depending on the desired portion size. Oil three baking sheets, and lift the slices onto the sheets, keeping them as far apart from each other as possible. Top each slice with mozzarella. Bake at 400 F for 20 minutes (ideally on convection setting). If the cheese is not brown enough by the end, finish each pan under the broiler. Coat plates with a thin layer of tomato sauce, place the slices onto the the sauce, garnish with fresh basil.

***RECIPE*** Makes about 6 quarts of sauce, enough for about 60 portions of pasta (freeze it!) olive oil 1 lb carrots 1 large red onion 1 lb chicken livers 3 lbs ground meat (I like to use beef and lamb) 6 oz can tomato paste 3 28 oz cans crushed tomatoes 1 bottle white wine Liquid chicken bouillon (or a stock cube) 1 tbsp dried oregano 1 tbsp dried parsley 1 tbsp dried basil 1 tbsp dried thyme 1 tbsp garlic powder 1/4 cup balsamic vinegar pepper salt Peel and finely chop the carrots and onion. In a large pot (at least 7 quarts), fry the vegetables in olive oil on high heat until soft, stirring constantly. Dump them out into a bowl or plate. Finely chop the livers until almost pureed. In the big pot, fry the ground meat in olive oil on high heat, stirring and scraping constantly with a wooden spoon to keep meatballs from forming. Cook until most of the water evaporates and the pan starts to crackle. Put in the livers and the tomato paste and stir to combine. When the brown stuff on the bottom of the pot looks like it's about to burn, pour in the wine and scrape to release everything on the bottom. Stir in a big spoonful of the bouillon. Reduce heat to a simmer and cook for two hours, stirring occasionally to make sure the bottom doesn't stick and burn. After two hours, season the sauce with the herbs and vinegar. Simmer an additional hour. When it's the desired thickness, taste and adjust seasoning with salt and pepper. Use, or freeze in ice cube trays, or both. After thawing and reheating, add a few more drops of balsamic vinegar. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

This concept comes courtesy of Brandon Humphries at Ocmulgee Brewpub: https://ocmulgeebrewpub.com/ #notanad For a basic sandwich, put one or two slices of cheddar cheese and a slice of Swiss in a brioche hamburger bun. Melt some butter in a pan on medium or medium-low heat, place the sandwich in, and then press it down with a weight — I use a brick wrapped in aluminum foil. Cook the first side for about three minutes, or until it's golden brown and the cheese is melting. Flip and cook the other side under the brick for about two minutes. Both sides should be golden brown and the cheese should be melted through. If you want oozy cheese, slice the sandwich in the pan when it still has a minute or two to go. If you don't care, slice it on a board when it's done. My variations: 1) Dab the inside of both halves of the bun with balsamic vinegar, put a slice of cheese on each side and a few spinach leaves in the middle. Cook as before. Sandwich and salad in one bite! 2) Smear mustard on the inside of one half, put three dill pickle slices on the other half, lay Swiss on both sides, and lay two folded slices of Serrano ham in the middle. Cook as before. Cubano! 3) Beat one egg in a bowl with pepper and a pinch of salt. Melt some butter in a pan, and pour in the egg, mixing it with a spatula until an even curd forms across half the pan. Tip the pan to let egg run into any gaps. When the half-omelet is half-cooked, fold it over on itself to make a quarter-omelet and remove while it's still very runny. Layer the egg on a bun with cheddar and cook as before, but don't press the brick into the sandwich with any extra force or it will squeeze out the runny egg. Good morning! MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

***RECIPE, MAKES 8 PIECES*** 3-3.5 pound chicken Salt Pepper Onion powder Garlic powder Cayenne pepper Up to 1 cup buttermilk 2 cups flour 1 teaspoon salt 1 heaped teaspoon baking powder Vegetable or peanut oil Cut the backbone out of the chicken using a pair of kitchen shears and discard. Cut the chicken in two by cutting between the breasts down through the breast bone. Cut the leg quarters off the breasts. Cut the legs from the thighs. Cut each breast into two parts of roughly equal mass, one with the wing still attached. You should now have 8 pieces of similar size. Season all sides of the chicken liberally with salt, pepper, onion powder and garlic powder. Season conservatively with cayenne. Place the chicken into a gallon ziplock bag and pour in just enough buttermilk to coat the chicken in a thick paste. Close the bag and smush it around until everything is coated. Brine in the refrigerator for 12-24 hours. In a large lidded tupperware, place flour, 1 teaspoon salt, baking powder, and lots of pepper. Shake to combine. Remove chicken from the bag one piece at a time, scraping off excess buttermilk. Put four pieces in with the flour mixture. Put on the lid and shake to coat. Remove chicken to a wire rack and repeat with the remaining pieces. Crack an egg into the bag and beat it roughly to mix it with the remaining buttermilk seasoning paste. Return all the chicken to the bag, close, and smush it until everything is coated again. Bread the pieces in the flour again, as before. Allow to sit on the rack for 30 min before frying. Preheat two 10-inch skillets on medium heat, each with half an inch of oil in them. When oil is hot, add all four breast pieces to one pan, and all four dark meat pieces to the other. Put them in skin-side down. If necessary, add more oil so that it comes halfway up the sides of the pieces. Fry the chicken at a gentle sizzle, which is an oil temperature of about 250 F. You’ll probably need to turn your burners down to near their lowest setting. Flip the pieces after 10-15 min, when a crust has fully formed on the underside. Fry the opposite side for 10-15 minutes. Turn the heat back up to medium and fry, flipping often, until all sides are sufficiently golden and the white meat temperature is reading 160 F. (The dark meat will be sufficiently cooked by the time the white meat is ready, and is not as sensitive to being over-cooked.) Remove chicken to a rack and cool 10 minutes before eating. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

Sweet Skillet Cornbread Makes six wedges For the batter: 1 egg 1/3 cup vegetable oil 1 cup milk 3/4 cup sugar 3/4 teaspoon salt 1 heaped tablespoon baking powder 1 cup flour 1 cup cornmeal For the pan: 1 tablespoon unsalted butter Directions: Place a heavy 10-inch nonstick skillet (or a well-seasoned cast iron skillet) in the oven and pre-heat to 400 F. Whisk together all the wet batter ingredients with the sugar until smooth. Whisk in the flour and corn meal until just smooth. Don't over-mix. When the oven and pan are hot, take out the pan and put in the butter. Swirl it until it's melted. Use a paper towel to smear butter around the edges and also to absorb any excess. Pour in the batter and return the pan to the oven. Bake 20-25 minutes, until a skewer comes out clean. Be careful not to over-bake. Let rest 5 minutes before turning out to cool on a wire rack. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

***RECIPE, SERVES 6-8*** For the pickles: 1-2 pounds of vegetables (I recommend some kind of cabbage, some kind of onion, and a carrot or two, OR just buy pre-cut slaw mix) A cup and a half (a whole 12-ounce bottle) of rice wine vinegar Half a cup of sugar (or less if you don’t like your pickles so sweet) Pinch of salt For the pork: A 5-pound (or larger) piece of pork shoulder 4-5 cloves of garlic, chopped 1-2 tablespoons ground cumin 1-2 tablespoons dried oregano 1 teaspoon dried chili flakes (optional, if you want it spicy) Water Salt Pepper 1 bunch of cilantro leaves for garnish Directions: Thinly slice your vegetables of choice. Pour the vinegar and sugar into a large stainless steel or glass bowl — not aluminum. Add a pinch of salt and stir to combine. Don’t worry if the sugar doesn’t dissolve. Add in the vegetables and toss thoroughly in the pickling liquid. Cover the bowl and leave in the refrigerator. Stir the pickles once a day. They’ll be good after a day, but great after 4 or 5 days. Again, don't do this in aluminum — it would react with the acid and leach into your pickles. Preheat oven to 325 F. Salt the pork liberally and brown it on all sides in an oven-safe pot that is, ideally, not much bigger than the meat. Add the garlic, cumin, oregano, chili flakes (if using), pepper, and enough water to come halfway up the meat. Cover the pot and put it in oven. Braise 3-3.5 hours, checking every hour to flip the meat and to replenish the water if it’s evaporated. Cook until the meat pulls off the bone easily. Remove the meat to a plate to cool. If you want to, remove and discard the rendered fat from the braising liquid with a gravy separator or by skimming. Boil the remaining liquid until it reduces to a thick glaze. Pull the meat off the bone in chunks and add to the glaze, leaving behind any unwanted bits of fat or gristle. Shred the meat with two forks and toss it around in the glaze. Taste for seasoning, and add salt if needed. It should be a bit too salty, so it will balance with the pickles. (You could make the pork days in advance when you make your pickles and just reheat it before you eat.) Lay a pile of pork on a plate and lay a large pile of pickles on top. Garnish with cilantro leaves and some of the pickle juice. Eat it with rice, if you’re into that. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

***RECIPE, MAKES 8-10 PORTIONS*** For the pound cake: A stick and a half of salted butter, softened 1 cup of sugar 2 eggs Half cup of buttermilk (or milk spiked w/ a teaspoon of vinegar and allowed to curdle for 10 min) Pinch of salt 1.5-2 cups of flour For the strawberries: A quart (about two pounds) of fresh strawberries Up to a quarter cup of sugar For the cream: A pint of heavy cream A vanilla bean (if you’re a high-roller), or half a vanilla bean (if you’re a sensible spender), or a tablespoon of vanilla extract (if you’re on a budget) 2 tablespoons of sugar Directions: Start with the cake. Preheat your oven to 375 F. Cut off a sliver of the softened butter and use it to grease the inside of a 5x9 inch loaf pan. Coat the greased interior with a pinch of flour. In a mixing bowl, beat the remaining butter and the sugar together until they’re fluffy. Beat in the eggs, then the buttermilk. Beat in the pinch of salt and 1.5 cups of flour. Add additional flour until the batter has the appearance of cookie dough — it sticks firmly to the beaters. Put the batter in the loaf pan, smooth the top, and bake for about an hour, until a skewer comes out clean. When done, the cake will be puffed up, have a large crack down the middle (haha hilarious), and a freckled appearance of its surface. Cool thoroughly before taking it out of its pan. Cut the green tops off the strawberries and wash them. Don’t worry about drying them. Cut them into thin slices and put them in a bowl. Scatter with a spoonful of sugar and stir. Taste one, and add more sugar if you think they need it, but keep in mind the cake will be very sweet, so these can/should be tart. Don’t add more than a quarter cup of sugar. Stir them thoroughly, and leave them to sit. The sugar will draw out a thick syrup from the strawberries within minutes. Chill a metal bowl in the freezer for a few minutes. Take it out and pour in the cold cream. Beat until soft peaks form. If using a vanilla bean, cut it in half lengthwise, and scrape out the interior seed pulp. Add the pulp to the cream by scraping it against the beater. If using vanilla extract, add it instead. Add two tablespoons of sugar, and beat just until all is incorporated. Slice the cake into 8-10 slices. Top a slice of cake with a couple big spoons each of strawberries and cream, and also a spoon of the strawberry syrup. Ideally, consume outdoors. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

***RECIPE, MAKES 6-8 SERVINGS*** For the crust: 2 cups flour Half teaspoon of salt 1 stick cold butter 3-4 tablespoons cold white wine 1 egg Splash of water For the filling: Half the meat leftover from a 3-4 lb roast chicken 1 lb carrots 1 cauliflower 1 stick of butter 1 cup of flour Half a bottle of white wine (about 2 cups) 4-5 cups of milk 1 big spoonful of liquid chicken bouillon (optional) Salt and pepper For the crust, put the flour and salt in a food processor. Cut the cold stick of butter into small chunks and put them in, too. Process until you get a sandy texture. Process in the cold wine, about a tablespoon at a time, until you get a texture that just barely molds together into solid flakes between your fingers. Empty the contents onto a large sheet of plastic wrap. Form them into a just-barely solid ball, wrap, and refrigerate. For the filling, peel the carrots and cut them into bite-size pieces. Cut the cauliflower and the roast chicken into bite-size pieces. Melt the stick of butter in a large pan on medium heat. Whisk in the flour until you get a thick roux. Cook it until it smells nutty. Take some of the roux out and reserve it. Whisk in the wine, a little at a time. Whisk in four cups of the milk. Bring sauce to a boil. If it seems too thick, add more milk. If it seems too thin, add more roux. For this pie, thick is good. If using, add in the chicken bouillon. Add in the carrots and cook until they're half-cooked (test with a fork). Stir the sauce and scrape the bottom continuously, or it will stick and burn. Add in the cauliflower and cook until half-cooked. Add in the chicken. Grind in pepper, and taste the sauce for seasoning. Add salt until the sauce seems too salty (it will be diluted by the veggies and meat). Remove from heat. Pre-heat oven to 400 Fahrenheit. Sprinkle flour on a board, and gradually roll out pastry dough until it's thin and wide enough to drape over a 2.5-to-3-quart pie dish with at least an inch of excess on all sides. Crack the egg into a bowl and beat with a splash of water until smooth. Brush the edges of the dish with egg-wash. Mix a cup of still-frozen peas into the pie filling, then pour the filling into the dish. Drape over the pastry, mold the sides to the edges, and brush the top with egg-wash. Bake the pie — on top of a sheet of aluminum foil to catch sauce that might bubble over — for about 20 minutes or until golden on top. Rest for at least 10 minutes before serving. MY ROAST CHICKEN RECIPE: https://youtu.be/OETLkPgt_pw MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

Brown sugar = white sugar + molasses. So I just use white sugar and molasses; one or two tablespoons of molasses per cup of white sugar to replace light brown sugar, and three or four tablespoons for dark brown sugar. Here's my broiled chocolate chip cookie recipe (mentioned in the video) that uses white sugar and molasses: https://youtu.be/OnGrHD1hRkk MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

***RECIPE, SERVES FOUR*** Two chicken breasts Glug of white wine Salt Pepper Olive oil Four cloves of garlic, chopped One shallot, chopped Two tablespoons of tomato paste One 28-ounce can of crushed tomatoes Handful of flour One egg, beaten Two cups of Panko Grated Parmesan or pecorino cheese Half-pound of spaghetti Fresh basil leaves, torn Cut the chicken breasts to half their original thickness, yielding four equal pieces. Pound them out on both sides, ideally with a spiked meat mallet. Season both sides liberally with salt and pepper. Put the chicken in a bowl with some of the chopped garlic and just enough white wine to coat. Toss and refrigerate. For the tomato sauce, fry the shallots and the remaining garlic in olive oil until soft. Put in the tomato paste and fry briefly, then the canned tomatoes and a glug of white wine. Reduce heat to a simmer, and cook for about 30 minutes, stirring frequently to keep it from burning. When the sauce is about ready, prepare to bread the chicken by putting the flour and breadcrumbs onto separate plates and the beaten egg in a bowl. Grate a large pile of cheese onto the breadcrumbs and toss to mix it in. Dry the marinade off the chicken on paper towels. Put a pot of salted water on the boil for the spaghetti. Coat each piece of chicken in flour, then egg, then breadcrumbs/cheese. Pour a heavy coating of olive oil into a wide pan on medium heat. Fry the chicken gently, two pieces at a time, until golden on both sides and the internal temperature reads 160 F — 6-8 minutes. Remove cooked chicken to a cooling rack. You’ll probably need to add more olive oil for the second batch. Start the spaghetti cooking when you start frying the second batch of chicken, and drain it when finished. Add basil to the tomato sauce, pour some sauce into the drained spaghetti and toss. Divide spaghetti onto four serving plates and top with grated cheese. Place a few dollops of sauce around the outside of each plate and place the chicken pieces. Dip each bite of chicken into the sauce as you eat. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

Broiled Chocolate Chip Cookies Two sticks salted butter Two cups sugar Tablespoon molasses Two eggs Tablespoon vanilla extract Two teaspoons salt Teaspoon baking soda Two-and-a-half cups bread flour 12-ounce bag chocolate chips Melt the butter completely before mixing in the sugar, molasses, eggs and vanilla until smooth. Mix in the baking soda and two cups of the flour. Add more flour until dough appears wet but is not terribly sticky. Refrigerate dough for at least 30 min. Pre-heat oven to 375 Fahrenheit. Form the chilled dough into balls the size of golf balls. Smash them into the shapes of hockey pucks and place them on parchment-lined baking sheets. This should yield about 18 big cookies, spread across three pans. Turn on the broiler and broil the tops of the cookies, one pan at a time on a high rack, until golden. Return the oven to 375 on its baking mode, allow the broiler to cool for a moment, then bake the cookies for 10-12 minutes. MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.

Theme song of "Outlandos D'Podcast," an album-by-album rewatch of Sting's career. New episodes every Monday morning (until we give up somewhere around the lute album). Available here and anywhere you get podcasts: https://anchor.fm/outlandosdpodcast

***RECIPE, MAKES FOUR 12-INCH PIZZAS*** For the dough: 1 teaspoon active dry yeast 1 teaspoon sugar ¼ cup warm water 2 cups warm water 1 tablespoon sugar 1 tablespoon salt ¼ cup olive oil 5 cups bread flour, plus more as needed Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week. For the sauce: 1 28-ounce can whole San Marzano tomatoes ¼ cup olive oil ½ teaspoon sugar, or more to taste 1 teaspoon dried oregano 2 tablespoons tomato paste Remove tomatoes from their canning liquid and discard the liquid. Squish or blend the tomatoes until smooth. Add remaining ingredients and mix until smooth. Makes enough for four pizzas. For the cheese: 6 ounces whole-milk, low-moisture mozzarella per pizza Grated parmesan for dusting Assembly: Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. Use convection setting, if available. After pre-heating, stretch pizza dough and place on a well-dusted peel (stone-ground whole-wheat flour works best). Top with sauce, dusting of parmesan, and then the mozzarella. Bake for 5-6 minutes. Rest on cooling rack before slicing.

FOUND!!! After 36 years, Sting's legendary 1982 demo of "Every Breath You Take," featuring "Dennis" the drum machine and Sting himself on Hammond organ. . . . . . . . . . . . . . (This isn't real. It's a joke. Though Sting really did demo the song on Hammond organ, and the demo has never been heard publicly.)

This technique solves the problem inherent to roasting a whole chicken, where the breast is perfectly done but the dark meat is underdone or the dark meat is perfect but the breast is over-cooked. By scoring the legs and cooking the chicken in a pan on the stovetop for 10 minutes before moving it to the oven, I give the dark meat a significant head start so that it is falling apart like barbecue by the time the breast meat has just barely cooked through. I'm not a professional cook, just a monkey with a camera, but I really think this technique works. Let me know how it does for you.

This is the best-tasting steak I have ever been able to produce in my in-door home kitchen with normal, grocery-store beef. It's a ribeye, roasted in the pan with butter and garlic, and then sliced and tossed with a peppery board dressing. My method keeps all of the gross sinew and big hunks of un-rendered fat typical of a ribeye from ever arriving at the table. And, in one of my more unorthodox techniques, I keep the rested, sliced steak from going cold by serving it on a microwaved plate. I'm not a professional cook, just a monkey with a camera, but I am damn proud of this recipe and I think it'll probably work well for you. Let me know how it goes if you try it.

Here's my attempt at mixing Jason Newsted's bass back into a Justice song. I think most of the remixes I hear on YouTube overcompensate and either have the bass too loud or have its frequency profile too broad. My source tracks came from YouTube so there's audible compression artifacts. I did this mostly to test for myself whether it would be possible to do a good-sounding proper remix with the original masters, and I think the answer is yes. I wish I could have removed some of the bass frequencies from the rhythm guitars to make a little more room for the bass, but I couldn't do that without taking much-needed bass out of the kick drum. Metallica could and should do a proper remix of this album.

MARCH 2018 UPDATE: I'm glad this video has been helpful to so many people, but you should know that it's very old, and I made it for a very specific audience of public radio reporters. Those folks generally own external audio recorders for field reporting, and so I thought this would be a good method for them. It's also pretty foolproof and doesn't involve doing anything fancy inside your computer. But this is not the method that I recommend to people nowadays. I generally record my remote interviews by using a piece of internal audio routing software (as a Mac user, Loopback is my best option) to send the signals directly into the recording software on my computer. I do not use an external audio recorder. *****ORIGINAL DESCRCIPTION BELOW***** There are lots of ways to record phone interviews for radio/podcast without the benefit of a radio studio, but this is the way I do it. I use an external audio recorder in combination with my Mac to record two totally separate tracks of audio; one with my voice on-mic, and another with my guest over the phone. I place my calls with Google Voice because it's free, but you could apply this same method to any other type of voice communication that you can do over your computer. I don't recorder using a landline phone because I don't have one, and even if I did, I'd need an expensive digital phone hybrid to get clean, isolated sound of my guest. I don't use a cell phone because cell phones sound bad, and you tend to get a lot of nasty interference when you try to plug them into a recorder.

WNYC calls these "audiograms" — podcasters and radio-makers use them to make clips from their shows shareable on social media. My version includes an audio waveform animation, subtitles (for muted-autoplay), a photo of the person speaking, an attribution and my podcast logo. WNYC has an open-source tool for creating audiograms automatically, but doing it manually in After Effects gives you a lot more creative freedom.

I gave this webinar on behalf of PRNDI on April 21, 2016. Thanks to Cat Welch and George Bodarky for having me!

This is a method for recording high-quality telephone audio with only a mac. It will not record both sides of the conversation, it will only record the sound of the person you're talking to. This is for getting clean interview sound, for something like a radio story. The free audio routing program I use is called SoundflowerBed, you can get it here: http://soundflower.en.softonic.com/mac

First we hear the first stanza of The Beatles' "Lucy in the Sky with Diamonds" as it was originally recorded in 1967, and then a remix of the same stanza in which John Lennon's vocals have been pitch-corrected. I made this using isolated tracks that someone had uploaded to YouTube.

A demonstration of how anyone can make a karaoke version of a song using a simple digital audio editor, and an explanation of phase cancellation — the acoustical phenomenon that makes this possible.

On May 20, 2012, I asked Leonard Nimoy one simple question: Where are you? His answer tells us a lot about how he lived such a successful life, and how we might do the same. LLAP. (Photo: Nate Goldman/WBUR. Music: Adam Ragusea)

I (Adam Ragusea) play my arrangement of "Believe," originally performed by Cher.