Adam used to be a professor of Journalism which explains why he is so good at explaining and researching dishes. He talks to a lot of real food scientists and experts also in his videos. I think he brings something really special to the RU-vid culinary space.
It also explains his D.E.I type bullshit he promotes in his podcast from time to time. I was extremely saddened when I discovered it..... I would take his advice on cooking any day.. but his social commentary OOF~ just as bad as those far fight people who perpetrate the same types of conspiracy's and bigotry just on the other end of the political spectrum.
@@CoalCoalJamesWhy do you signal that you are a bigot and don't even feel shame? What Adam does is just thinking outside his prejudices. You could try to do the same.
I'm normally not a fan of reaction videos, but I think you two kinda set the standard for what makes a genuinely good reaction vid. The combination of humor, good chemistry, genuine expertise and passion makes for a genuinely engrossing series.
There's also a difference between "reactors" and "experts reacting", I tend to see these as two different categories. Like with music, there's "reactors" that are just 'people' watching/listening to some music; and then there's musicians/music teachers/etc. who are often doing more of a 'technical analysis'(to varying degrees of depth), than a 'reaction' video. I'm already not an expert, I don't need to watch a video in a video with someone else who is also not an expert LOL
I posted this on Adam's video but imma share it here as well: nobody in France would be shocked at the soy sauce, and in fact we often use the "Maggi" sauce the same way, which is kind of our local equivalent of soy sauce, found at every grocery store and home kitchen. Full of flavor, msg and salt.
I had friends who had a bottle of a slightly more expensive soy sauce. I thought jt tasted abit like maggi, told them. They tasted it again and agreed 😅
Schmalz is actually a german word and it relates to any type of rendered animal fat. (Here in Austria though we use the word mainly either for rendered pork fat or also for clarified butter) The word „schmelzen“ basically just means „to melt“
In terms of the origin, 100% correct. In this context, they're using the Yiddish word "Schmaltz", which is a derivative of the original German, but exclusively refers to chicken, duck, and goose fat.
this word is also used in Polish (no surprise considering it's next door to Germany) however its used in contexts outside of cooking as well for instance thick oil based lubricants in mechanical garages.
Yiddish has close connections with both German, from Germany and Austria, as well as Slavic languages because of the history of Ashkenazi Jews in Europe.
Adam Ragusea doesn't just do cooking videos. In fact, I think he does more videos on understanding techniques, ingredients & flavours. Then of course there's also his podcast where he further breaks stuff down.
Adam and Internet Shaquille taught me how to cook without a recipe. They taught me that by understanding what was actually happening, I can cook without the preparation and without the work. They teach methods and concepts that you can apply to anything instead of just telling you what they did without any explanation. For me it takes the stress out of eating.
Did he ever realize the reason his homemade pizza recipe keeps failing over the years is because he moronically measures in volume instead of weight? Strange, almost like making bread is sensitive to stuff like that or something.
Definitely looking forward to you guys checking out some more of Adam. Him being an amateur cook and seeking to inform means that in videos where he makes mistakes or regrets things he does, he's always sure to leave it in and turn it into a learning experience.
@@hafor2846 His 'recipes' are more about the techniques behind them and taking the ideas and turning it into something you like. Its very much like being taught by one of your grandparents ir even great grandparents while you're over for the week
And when he has the worst kitchen takes he's just an amateur who doesn't know better and he'll double down like crazy. Looking at both of his "knife safety is optional" videos here.
@@davidy22That's a terrible example. Seems like you missed the whole point of the video or just read the title and decided to make an assumption without watching it.
I have a complicated relationship with food and cooking, and Adam is one of those creators who manage to put me at ease and help me just cook. I'm really glad to see you reacting to him, especially in this format. You're hilarious together.
More Adam reactions! I know it's often fun to showcase disasters, especially to frenchie's dismay. That said, I think it's Adam does a great job of showcasing practical home cooking techniques that don't bastardize the history/technique of their origin. Would love to see where you two think he has succeeded here as well as potentially fallen short.
Adam Ragusea is my favorite food youtuber. As much as I love other big foodtubers like Babish and Josh Weissman there is a 0% chance im making anything they do because its so labour intensive and usually requires specialized equipment. Adam has such a laid back style and is always looking for simple ways to make stuff and encouraging you to make it how you like it.
When you started talking about the sandwiches, your collab, shredded bœuf bourguignon in a bao and you making cooking videos (can't wait for those!) I literally started drooling 😅❤
Ragusea is one of my favorite channels to go to when I want to try making something new. I love his content and seeing how much Frenchie enjoyed it makes me excited for you guys to watch more of his stuff.
A good reaction would be to any of ANTI-Chef’s Jamie and Julia videos (where he tries to cook recipes from Julia Child’s cookbooks). Just with Julia child being a French cooking for the American home kitchen personality, that’d be great. Especially being in line with this kind of recipe, but from someone who doesn’t know as much about cooking. He has done her French soup a couple of times, but one he really messes up would be a funnier reaction. You could also do Sorted Food’s “Pass it On” series, because those are amazing disasters. There’s an episode with Uncle Roger, or there’s the croquembouche episode for something French, or you could watch the Comfort Food one for a more typical experience for the pass it on episodes (and that one has the funniest final dish in my opinion). Then a reaction to B Dylan Hollis’s tik toks of vintage recipes. Just as something either awful or good.
Love watching Adam, I've built several recipes around what he has shown in his videos. He is like the perfect cooking channel for me, since most of what he makes is relatively easy to do for even the humble home cook.
The thing I like about Adam is he really tailors his content to the home cook. No fancy equipment or expensive ingredients or super-complicated recipes. Here's a dish, here's how you make it at home with simple ingredients you can find at your local grocery store without years of training as a chef.
I like all that too, but there is one issue. He has all these fresh herbs that he has access to most of the year that he can just use on a whim. Where I live, that is very much not the case. If I want fresh herbs, I need to go buy them. Dried herbs are very different in his they're used, both by method and quantity.
adam is one of the favorite cooking youtubers, (second only to chef john). he makes meals that can be traditional to the country/region they are from but also mods them in such a way that you don't feel bad if he doesn't do it exactly as it originally was made. he makes the dishes for himself and his family and changes it to suit their tastes.
I love how happy this vid made Paul, it's funny to see him suffer over peas, bu it's also genuinely great seeing him almost bounce in his chair from liking a French recipe. And I completely agree with him, those peasant French dishes are great, it's a shame most people think all of French cuisine is just fancy stuff. Oh, and it makes sense that Adam has a great voice, the dude was a radio guy before RU-vid.
Guys I am SO glad you found Adam Ragusea! He's one of my favourite *people*, let alone one of my favourite Food RU-vidrs! He's super passionate and knowledgeable, he's taught me a bunch. I also love the deep dives he does into various topics. He talks to food scientists, historians, industry experts etc. I hope you react to more of his stuff :O
YESSSS! The chili crisp with the portrait on it is amazing. Goes great on almost anything. Took it to a friend's birthday baked potato bar. It was sooooo good.
I love what you are saying near the end. "Why do I like people who aren't chefs?" I love food, I love cooking. But I won't pretend I'm not slow. I'd never cut it on the line. But if you want to stand around in my kitchen and improvise something awesome, you got it. I will just never be able to mass produce it to restaurant speeds.
You might be surprised... I was a line cook for a while, not even that long, and you sort of turn into a machine pretty quickly. It just isn't as satisfying to shred stuff almost perfectly for several hours on a tight timeframe as it is to make something you actually want to make at home.
Frenchie seemed so happy today. Can we temper that by having him react to Jaime Oliver “Thai Green Curry.” I just want to see his face when all the peas are added. 😢
Adam did collab once or twice with Kenji Lopez Alt, including having him on as a podcast guest. But Adam's background is journalism (and music composition), so he brings a solid research vibe to his videos and podcasts.
You guys are the perfect duo, I f*$king love it. I love your explanations Brian it's helped me a lot. I'm not a great cook but all the info is SO helpful. Frenchy brings another aspect to the table that is still SO helpful. I love you both hope the new Year brings you good things. Much love to you both.😊
The best part of Adam's videos to me is when he comes out with a recipe video, you know it is a dish he actually regularly prepares for his family in real life, and the little tips he gives are usually ones he's learned the hard way through trial and error, not just through a Google search. So many food RU-vidrs will make a cooking video and you know for a fact it's the first and last time they're ever going to prepare that dish and it feels so disingenuous
Seeing chef Paul so happy and excited about it, and offering so much insight about the recipe, that's a great way to start the year!Also I'd love to see more cooking videos in the channel!
Adam Ragusea is the YT Cooking Show personality that most reminds me of Alton Brown. Every YT video the channel has produced gives me Good Eats vibes but in his own style. Glad y'all are watching him and also, remember folks, heterogeneity is better in cooking than homogenous.
I first known of Adam Ragusea from The Greatest Generation podcast which is a Star Trek comedy podcast where they watch every episode {started with TNG, DS9, Voyager}. Then when is started his own cooking channel and the guys plugged it over and over.
Adam is what I'd say is a food nerd. Not pretentious or anything like certain large channels....im not naming names...but he is a good buff. He loves the learning and sharing about food. I love it, one of my low-key fav channels
I love adam’s videos. To me, he makes difficult dish more easily accessible to home cooks while explaining why and how he does things. You guys should do a kenji Lopez video reaction. I love his stuff and i especially love he does pov videos (which I feel like there is a dirty p*rno frenchy joke there) or I saw uncle roger’s video with Benny blanco where they watch Jamie Oliver’s song about lamb curry and as a musician I think you must watch it. It’s so bad (Jamie does a vaguely Jamaican accent singing a reggae song about lamb curry which now makes more sense that he try to make jerk rice a thing)
Frenchie would had loved my great granny in Newfoundland (pronounced as Neu - faen - land, emphasis on ae sound then land) woodstove, she cooked & baked everything on/in that woodstove, she even had her enameled cast iron cookware for perfect sear to burnt bits. My French - Canadian great granny in Quebec did have similar type of stove. Its the chef's kiss of perfection.
love to see you guys covering adam's video, he's probably my favourite youtuber at the moment, i love everything he does. he did make a coq au vin recipe a couple years ago if you wanted to check that one out (might not blow your mind as much as this one though)
ey... I made this the week he posted it, just happened to have the ingredients in the fridge, was delicious and easy to make, glad to see you guys loving it as well :)
I always find myself snickering at the French noises that are used to censor Frenchie; I don't know if it's just because it's the sound itself, it's placement of it, or both due to my (partial)French background, and as Frenchie said, we don't GAF. 🤣 Aside from the silly giggles, this was a great video. I always love seeing your guy's chemistry. In all your videos. I'm so stoked to see future videos from you guys. 😊
Frenchie is like the ingridient that we never missed but always needed. Loved your channel from the first reactions, but the both of you together keep it so much more fresh. btw mentioned this before but your band is sick \m/
Saw someone mention Chef Jean-Pierre. Hell yeah. He's supper talented and has been doing this for ages. Love his personality too. Fore sure check out his videos. Love the content Bryan.
Chef Brian straight up giving Frenchie a false sense of security with this video, when we know he inevitably will give him nightmares with other videos 😈
I know its a small touch, but i love when the editors add little text bubble comments in the video in response to what the hosts are saying, it adds a bit more sense of teamwork and interaction, its very endearing and I absolutely love it every time it happens in a video
The secret is adding your own and making the experience a social one. The long tangents they went on are some of the best cooking information I ever got and I learnt a whole bunch of french cuisine and history, plus I had fun.
the more i watch the reacts with frenchy the more i see Dane Cook. I swear its like his character went on to be a master chef after the movie "Waiting." Just cant unsee. Love ya Frenchy!
Brian, I love your explanations, but I also love Frenchy getting on you for it, so it's a perfect balance of happiness for me. And I have the "Do you coq au vin" t-shirt in hopes that some day I can do so at La Rivage.
Damn you two are a freaking riot! You both have the skills to crank out "posh" food, but at heart you just like shit that tastes good and is fun to make, respect. Simple recipes with quality ingredients are where it's at, Marco Pierre White since retirement has become an almost Zen master with his cooking. No stress, no perfection, he just cooks what he loves and is always experimenting. THAT is what cooking is all about, good food, good times, and sharing it with others.
Adam Ragusea is fucking fantastic, one of my favorite podcasts other than yours on food youtube (though he goes off into other topics than food a lot of of the time as well, or ties them to food in some way), and his recipes are fantastic for people who are less experienced cooks as well. He's excellent at explaining how to do things properly while keeping in mind that he's doing home cooking and not trying to be a fine dining chef, but still making sure to use as many fine cooking techniques as possible to maximize flavor. PLEASE, don't just do videos on Adam, you need to bring him on an episode of your pod together sometime, and go on his as well if he's down!
Seeing you guys excited about Adam Ragusea really just gets me pumped. He is absolutely killer, and does a great job explaining the correct way, AND the fast way. Hes great.
I love Adam's videos. Most of the time he gets everything right while also keeping things as easy as possible. But every once in a while he makes a dish that really blows peoples' minds becauae he takes things a bit too far. And those are the most fun ones in my opinion. Im sure everything tastes great at the end, but a lot of people dont think its "traditional" and try to roast him for it.
The weird thing about that is that he makes a point of telling you outright when he diverts from tradition and often even tells you what the traditional thing to do would be, so it's not like he's misrepresenting anything.
about canned tomatos: they go in the can fully ripe while "fresh" tomatos often are picked green so they can be stored longer. i don't buy fresh tomatos when they're not in season (and when they are i grow my own).
It could just be my opinion, but I think the reason Frenchie is loving a lot of the non-chef FoodTubers is because Brian is picking the ones that are putting in the behind the scenes work to know what they are doing and making a lot of things in the old home style manner that Frenchie would have grown up with instead of trying to be all fancy and hoity toity. Some of the best food is the simple home style country recipes that people remember growing up with.
I think the reason Paul is liking a lot of non-chefs is pretty simple, it's because he knows how 'up their own arse' chefs can be from being one himself and knowing so many. (and this is not a dig at Paul or Brian, they are some of the few professional chefs I don't have an issue with)
Soy sauce is made differently in different Asian countries. For example, korean soy sauce is made by boiling dehydrated soy mash along with spices and aromatics during the dehydration process these soy blocks pick up natural yeast and bacteria that aid in the fermentation process. Japanese soy sauce is fermented with aspergillus and can vary in composition of base ingredients. Still, Chinese and Thai soy sauce use various forms of yeast fermentation.
Can anyone tell me what kind of shirt Frenchie has during the Podcast shout-out segment (11:10) ‘cause Goddamn does Frenchie look good in that & I want one!
Here is a suggestion. Have Frenchie review the old Iron Chef shows (Japanese one) that had the French chef in the challenge. Assuming that you won't be demonetized doing so. It will be fun to see his reaction with the odd ingredients they had to use to make a French Fusion dish
Exactly! Frenchie my guy! I have screamed that from the heavens for years when my mom asks "why do you make things that take such long times", that! Flavor isnt instant, flavor is a slow and beautiful progress, and the 2 best examples are french cooking, and any southerner that does bbq, ask any of them, they are smoking it from 18 to 24 hours, if not longer.
OMG 😅 I love you guys. I can not watch you and stay in a bad mood. You always make my day 💕 . Love the beard Paul❤ and yes I am one of your female viewers.
Bummed that I wasn't able to grab one of the SYWGF t-shirts before they disappeared but I can't wait for the next merch that comes along. That chili oil is THE BOMB. It was the first chili crisp I ever had and it's what I hold all other crisps to as a standard lol. I think Frenchy found a new love on RU-vid lol. Frenchy, I'm 37 and I remember those classic Hannah Barbara classics. You're not old ❤
Lao Gan Ma is one of the best things to have in the kitchen. I add it to everything from eggs to takeout to ramen, I even added some to the alfredo pasta I made the other day and it tasted awesome. Its also great if you have a cold or stuffed nose, those szechuan chillis burn right through all that through smell alone
Great vid. Talk about French jokes and such.. my old man was Irish and his joke was 'why nobody ever gets offended by Irish jokes? Because they are right!' so yeah time to blow off some of that stuff and just enjoy life. This looks kick ass thanks again
Loved the video! to shred the beef beef bourguignon, you could use a kitchen aid mixer, with the hook attachment and turn on stir for as long as you need it. then put the meat back into the reduced sauce. I do this when I want to shred chicken breast for my chicken empanada as the recipe calls for cooking the chicken in a sause.
Always great to watch both of you reacting. Ho by the way, I am french but I live in... The Netherlands... Just make Frenchy knows that the food is better in England than here... Yep I didn't know that it was possible...
