#adam ragusea

[shut-up-danny-kun]

here's why these men were chosen for the poll:

1. Active (uploaded in the last year or so)

2. Content greatly enhanced by their personality

3. Famous

4. Indescribable white man vibe

[real-real-numbers]

Adam Ragusea lost touch with his audience, Joshua Weissman lost touch with his audience, and me I feel also not so good

[morphimus]

Made another YTP. Check it out.

[youre-stupid-uncle]

wei dump as a few adam ragusea thumbnails/moments :)

[boysappetit]

Adam Ragusea's ball peak ☺️

Timestop 10:10 on his YT video

[racinglagoon]

hes so cunty here

[imthefailedartist]

Parmesan Dusted Potatoes with butter toasted bread, A.K.A. Fancy Girl Dinner A.K.A. a special occasion Hobbit potato

Potatoes halve em, boil em. Bread (baguette) butter it. Food eat it.

I took a page from Adam Ragusea and seasoned my plate instead of the potatoes.

Salt, pepper, butter, garlic powder (or jarlic). Fresh garlic would be better, but it's girl dinner, not real dinner.

Drain the potatoes. Let em cool for ONE minute. You don't want to melt or shatter your flat bowl (ladies, you know what I'm talking about) . Dump 'em on the plate on top of the seasonings. Mix it around until potatoes are well coated.

Dust with parmesan.

Bam a delicious hobbit meal in under 20 minutes.

I wish I had added some parsley.

[zealot311]

Adam Ragusea pisses me off so much man. He has the narrowest palette of all time, he acts like simple techniques that people have been doing for years are his personally made brand new counter-cultural method to stick it to those snobs! He says that it doesn't matter how you cook things but then spends his entire video making snide remarks about anyone who tries too hard to make something nice. He pretends to offer nuanced food-science based views but he's not even a cook he's a washed up wrestling journalist who comes to conclusions first, then interviews the ONE food scientist that agrees with him on stuff, or just parrots what the FDA says on a certain issue without understanding why. He puts his KIDS on CAMERA all the time like some kind of family youtube channel. He encourages GENUINELY DANGEROUS things like not learning knife skills (like seriously he has probably lost people fingers with this take).

He’s appealing to people who are insecure in their ability to cook because he offers them an easy-to-borrow sense of superiority. He thinks he's the Bill Nye of food youtube but he isn't even the Niel Degrasse Tyson

[catgurltreats]

Daily affirmations from Adam <3

[eyeeatskin]

HOLY SHIT IT'S ADAM RAGUSEA

[noneuclideangarf]

been watching adam ragusea lately

[thirstghosting]

ok ive been holding back from deciding but this video clinches it i love this guy. please watch this video

[kuiperblog]

I was looking at the FAQ for a website that sells flavored electrolyte drink mix packets, and one of the things that really stood out is that on the FAQ page, the very first section they have is titled “homebrew,��� asking “want to make your own version of our product at home with the same ratios we use? Here’s an ingredients list.” (Is that really one of the “Frequently Asked Questions” they receive?)  The recipe even helpfully notes things like “500 mg potassium citrate powder will provide ~200 mg potassium.”

I kinda love this, and it feels like the ultimate flex, because the very first thing that the company is telling you on their FAQ page is, “You don’t need to buy our product. You can get 100% of the nutritional benefit from these common ingredients which you can purchase much cheaper in bulk.”

It’s anti-ad copy. It’s kind of refreshing to see this, when there are all too many websites out there trying to sell you on the idea that the supplement they’re selling is somehow unique, and that they’re offering some kind of secret sauce that you won’t be able to find anywhere else.

And, in the end, it doesn’t really undermine the core value proposition, because on a certain level, I know that I could mix my own electrolyte cocktail with common ingredients that I can buy in bulk, but the reason that I’m on their website is that I’m interested in the convenience of having a bunch of identical pre-measured packets instead of having to measure out everything myself (plus getting a “variety pack” with 10 different flavors, which isn’t something that you can easily do at home), and ultimately that convenience will be worth the fact that I’m paying ~$1 per packet, because even though I’m “only getting 20 cents worth of ingredients,” the convenience is worth more than $1 to me.

Also, what the heck, since I like their “anti-ad copy” approach enough to write about it, I’ll mention the brand in question, it’s LMNT.  They didn’t pay me to talk about them, but they did pay Adam Ragusea to talk about them on his cooking podcast, which is how I found out about it. (Yes, podcast advertisements do work!) I’ve consumed enough of the product to know that it’s exactly what it purports to be, which is “flavored drink mix packets with provide a certain electrolyte mix,” with the premise being that it’s a healthier alternative to drinks like Gatorade and Powerade (which both have about as much sugar as soda).

[8stims]

🥧

[mothernaturesbutch]

I love youtube videos because you can see what they're doing in real time. You just need to find the ones who don't resort to camera trickery.

My favorite youtube cooks for learning:

Adam Ragusea: Recipes and methods for home cooks along with enough information and detail so you know why you are doing things. Beautifully narrated, often with a history lesson.

Glen and Friends:

Mostly trying recipes for the first time and seeing how they work out. He often cooks from antique cookbooks so you can learn a lot from watching the videos about how to read recipes. He includes mistakes and often says at the end of the video what he would do differently next time, a great way to learn.

Alex French Guy Cooking:

Less for recipes, as much as general knowledge. He does amazing deep dives where he tries all sorts of different things to make a recipe as good as he can, tons of science and speaking to experts, very fun to watch even if you aren't trying to learn how to cook.

Hope this helps someone!

The Dungeon Meshi renaissance is making me want to share the resources that taught me how to cook.

Don’t forget, you can check out cookbooks from the library!

Smitten Kitchen: The rare recipe blog where the blog part is genuinely good & engaging, but more important: this is a home cook who writes for home cooks. If Deb recommends you do something with an extra step, it’s because it’s worth it. Her recipes are reliable & have descriptive instructions that walk you through processes. Her three cookbooks are mostly recipes not already on the site, & there are treasures in each of them.

Six Seasons: A New Way With Vegetables by Joshua McFadden: This is a great guide to seasonal produce & vegetable-forward cooking, and in addition to introducing me to new-to-me vegetables (and how to select them) it quietly taught me a number of things like ‘how to make a tasty and interesting puréed soup of any root veggie’ and ‘how to make grain salads’ and ‘how to make condiments’.

Grains for Every Season: Rethinking Our Way With Grains by Joshua McFadden: in addition to infodumping in grains, this codifies some of the formulas I picked up unconsciously just by cooking a lot from the previous book. I get a lot of mileage out of the grain bowl mix-and-match formulas (he’s not lying, you can do a citrus vinaigrette and a ranch dressing dupe made with yogurt, onion powder, and garlic powder IN THE SAME DISH and it’s great.)

SALT, FAT, ACID, HEAT by Samin Nosrat: An education in cooking theory & specific techniques. I came to it late but I think it would be a good intro book for people who like to front-load on theory. It taught me how to roast a whole chicken and now I can just, like, do that.

I Dream Of Dinner (so you don’t have to) by Ali Slagle: Ok, look, an important part of learning to cook & cooking regularly is getting kinda burned out and just wanting someone else to tell you what to make. These dinners work well as written and are also great tweakable bases you can use as a starting place.

If you have books or other resources that taught you to cook or that you find indispensable, add ‘em on a reblog.