Calabrian chili pasta (salad)
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Date: 2024-07-26
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Comments and reviews: 20
CMDRSweeper
There is no such thing as too much capsaicin.
But there absolutely is too much for the one who eats it, which means you need to add the amount and chili according to the one eating it.
I have eaten too much spicy food so normal chili like this may as well be nothing at all, so currently I have to use ghost chili to get it to an enjoyable level.
But, that also means that if I have dinner guests, spicy food will not be served unless I know that person is on the same tolerance level.
If you have had chili often, the effects, both the spoken about after effect after consumption is also minimized and not felt either.
So spice it according to what you like, but don't be surprised if you after a while have to step up to more powerful chilis and increase the amount to get that lovely spicy food feeling.
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There is no such thing as too much capsaicin.
But there absolutely is too much for the one who eats it, which means you need to add the amount and chili according to the one eating it.
I have eaten too much spicy food so normal chili like this may as well be nothing at all, so currently I have to use ghost chili to get it to an enjoyable level.
But, that also means that if I have dinner guests, spicy food will not be served unless I know that person is on the same tolerance level.
If you have had chili often, the effects, both the spoken about after effect after consumption is also minimized and not felt either.
So spice it according to what you like, but don't be surprised if you after a while have to step up to more powerful chilis and increase the amount to get that lovely spicy food feeling.
reply
tuliotonheiro
I love you recipes but there is one thing that I really dislike you do (and most American cook videos does) is to taste the food with the same spoon (or whatever) used to stir the food. You mouth have bacteria, and it will spread over you food and spoil it. Why not just use a small bowl to put the food there and them taste, or use an extra spoon just to that and change to another if necessary, or, I dunno, just throw some food in your hand, without touching the spoon itself, and taste it.
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I love you recipes but there is one thing that I really dislike you do (and most American cook videos does) is to taste the food with the same spoon (or whatever) used to stir the food. You mouth have bacteria, and it will spread over you food and spoil it. Why not just use a small bowl to put the food there and them taste, or use an extra spoon just to that and change to another if necessary, or, I dunno, just throw some food in your hand, without touching the spoon itself, and taste it.
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HarithBK
with chicken breast i will sear it in a ripping hot pan and finish it in the oven if i do a lot of chicken rather than butterfly it in order to get it perfect. also interesting point with the garlic i do a lot of meal prep and i have basically stopped using fresh garlic since the flavor of fresh garlic is only going to exist for the first couple of hours it will be gone when i eat the meal preped food a week later.
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with chicken breast i will sear it in a ripping hot pan and finish it in the oven if i do a lot of chicken rather than butterfly it in order to get it perfect. also interesting point with the garlic i do a lot of meal prep and i have basically stopped using fresh garlic since the flavor of fresh garlic is only going to exist for the first couple of hours it will be gone when i eat the meal preped food a week later.
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CaptainPIanet
I will try this with some tofu.
Hey Adam, I just did some heavy duty cleaning on a cooking appliance, I was wondering if you had any vids or tips on deep cleaning some old pots and pans or electric coils, etc. The grime isn't too difficult to get rid of but the baked on char can be. Would be neat to see your scientific approach to see which method is best for each type of scenario.
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I will try this with some tofu.
Hey Adam, I just did some heavy duty cleaning on a cooking appliance, I was wondering if you had any vids or tips on deep cleaning some old pots and pans or electric coils, etc. The grime isn't too difficult to get rid of but the baked on char can be. Would be neat to see your scientific approach to see which method is best for each type of scenario.
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fonkbadonk5370
The pickup truck of the home kitchen. Translation: Way too expensive, very few people need it, poor performance unless you REALLY need it for specific reasons related to your specific trade, and especially not universal AT ALL. Also highly inconvenient in most of the world, and vastly overwhelmingly used as a compensation for lack of mostly male prowess. Great ad, wow.
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The pickup truck of the home kitchen. Translation: Way too expensive, very few people need it, poor performance unless you REALLY need it for specific reasons related to your specific trade, and especially not universal AT ALL. Also highly inconvenient in most of the world, and vastly overwhelmingly used as a compensation for lack of mostly male prowess. Great ad, wow.
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amvoriginal
Hey Adam! Do you think you could do a video on TUPERWARE Glass vs Plastic Rubber tops vs Wooden tops (with a seal) I have that same big tuperware w/ the red top from 16 seconds into the video and am curious about all the microplastics fearmongering - if its totally real, kinda real, negligible, or non-existant. Thanks!
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Hey Adam! Do you think you could do a video on TUPERWARE Glass vs Plastic Rubber tops vs Wooden tops (with a seal) I have that same big tuperware w/ the red top from 16 seconds into the video and am curious about all the microplastics fearmongering - if its totally real, kinda real, negligible, or non-existant. Thanks!
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marcosdiogenes9380
I'm gonna be honest. This wasn't a good ad for the pan's brand, since one chicken breast was dramatically more caramelized than the other, signifying spotty heat distribution. I know it might have been Adam's fault for using an undersized burner, but still. Not a good look.
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I'm gonna be honest. This wasn't a good ad for the pan's brand, since one chicken breast was dramatically more caramelized than the other, signifying spotty heat distribution. I know it might have been Adam's fault for using an undersized burner, but still. Not a good look.
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bzymek7054
I've been watching your videos for almost 4 years now and I'm happy to hear that you came around to garlic that's not cooked completely. It always bothered me why would someone use garlic, but cook it until it's loses its pungency - like that's the best part of the garlic
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I've been watching your videos for almost 4 years now and I'm happy to hear that you came around to garlic that's not cooked completely. It always bothered me why would someone use garlic, but cook it until it's loses its pungency - like that's the best part of the garlic
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aragusea
It's a lot easier to zest an orange or lemon with the grater on top of the fruit. The lip is there so the tool can catch the zest as you rub it back and forth as you rotate the fruit underneath. Much faster that way. I'm grateful to Chef Jean-Pierre for teaching me that.
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It's a lot easier to zest an orange or lemon with the grater on top of the fruit. The lip is there so the tool can catch the zest as you rub it back and forth as you rotate the fruit underneath. Much faster that way. I'm grateful to Chef Jean-Pierre for teaching me that.
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FunSam
Instead of cutting the grape tomatoes one by one, you can place a bunch between 2 lids to hold them in place and send your knife through horizontally, similar to how you butterfly the chicken. Of course, it's 2 more dirty dishes to clean, so, you do you.
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Instead of cutting the grape tomatoes one by one, you can place a bunch between 2 lids to hold them in place and send your knife through horizontally, similar to how you butterfly the chicken. Of course, it's 2 more dirty dishes to clean, so, you do you.
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robertroy8803
I learned about Calabrian chili paste from it being used a lot in my Blue Apron boxes, and I love it! I don't go for very spicy but it has a special flavor to it where the spice is not too much. Good stuff and this looks like an awesome recipe: )
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I learned about Calabrian chili paste from it being used a lot in my Blue Apron boxes, and I love it! I don't go for very spicy but it has a special flavor to it where the spice is not too much. Good stuff and this looks like an awesome recipe: )
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PunicAtSchool
Thank you adam, i am watching you for so long, i was really worried for you. I hope the videos that are coming up are an indication of an upwards trend in your health. You always seemed like a friend to me, may the best be happening to you
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Thank you adam, i am watching you for so long, i was really worried for you. I hope the videos that are coming up are an indication of an upwards trend in your health. You always seemed like a friend to me, may the best be happening to you
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kaitlyn__L
Damn, I need some of that in a tupperware for after I’ve just had a jog in my wheelchair. (Which mainly works out the shoulders, arms, and core) I’m getting a bit sick of just bringing a bunch of milk and some salami or chicken.
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Damn, I need some of that in a tupperware for after I’ve just had a jog in my wheelchair. (Which mainly works out the shoulders, arms, and core) I’m getting a bit sick of just bringing a bunch of milk and some salami or chicken.
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TheSilentFool
Hey adam do you regularly cut an entire container of cherry tomatoes in half have you seen/heard of the deli container lid trick for being able to slice like a dozen at once Maybe you've covered it but I can't remember
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Hey adam do you regularly cut an entire container of cherry tomatoes in half have you seen/heard of the deli container lid trick for being able to slice like a dozen at once Maybe you've covered it but I can't remember
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AA_21861
Made something similar with Trader Joe's Italian Bamba sauce which is made with calabrian peppers (not a plug - that was just the first time I discovered Calabrian peppers. Life changing. Also works with Harissa sauce.
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Made something similar with Trader Joe's Italian Bamba sauce which is made with calabrian peppers (not a plug - that was just the first time I discovered Calabrian peppers. Life changing. Also works with Harissa sauce.
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clemensbock7434
I love the flavor combination of tomato and orange! My aunt made a tomato soup with orange peel a while back, it was absolutely delicious. I love your videos by the way, im watching every new one coming out.
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I love the flavor combination of tomato and orange! My aunt made a tomato soup with orange peel a while back, it was absolutely delicious. I love your videos by the way, im watching every new one coming out.
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Great_Olaf5
I have a big advantage with chicken. Namely, I have a taste for chicken that most would consider overcooked. I hear people talk about meat falling apart and get nauseous, I want it to gage some firmness to it.
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I have a big advantage with chicken. Namely, I have a taste for chicken that most would consider overcooked. I hear people talk about meat falling apart and get nauseous, I want it to gage some firmness to it.
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EwgenijBelzmann
I don't know what type of Calabrian chilli paste you've got, but the one I got burns you going in, going out, and then in the afterlife once you're dead. A knife edge of it is enough for a pot of soup.
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I don't know what type of Calabrian chilli paste you've got, but the one I got burns you going in, going out, and then in the afterlife once you're dead. A knife edge of it is enough for a pot of soup.
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B4DDHero
This is an excellent ad for that pan, goddamn.
Also, an excellent video as usual. No one even comes close on recipes, and I do even mean Kenji with absolutely 0 shade on him. He's obviously excellent.
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This is an excellent ad for that pan, goddamn.
Also, an excellent video as usual. No one even comes close on recipes, and I do even mean Kenji with absolutely 0 shade on him. He's obviously excellent.
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ishmiel21
Why wouldn't you want ton stir the small bit of your sauce that's stuck on your spoon into the pasta water Clean your spoon and add a bit of flavor into the pasta water. Sounds like a win/win to me: )
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Why wouldn't you want ton stir the small bit of your sauce that's stuck on your spoon into the pasta water Clean your spoon and add a bit of flavor into the pasta water. Sounds like a win/win to me: )
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