Roast turkey breast with basic stuffing and sprouts
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Date: 2024-11-03
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Comments and reviews: 20
aragusea
I have a video suggestion but I want to preface that I would be the last person to know what BTS stuff goes into your creation process -- how you consider what advertisers you have and what you want to edit when making a new video:
But I was really compelled by the hook of this video, in this scenario, this is what I would do.
If you have any interest, I would love to see a, this is what I did do, even just a talk no live cooking footage, for what you make for Thanksgiving this year. Doesn't have to be personal(like no need to say who your guests were or anything abt the family celebration part of thanksgiving, but a candid version of what you end up making for Thanksgiving would be really interesting for me to watch.
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I have a video suggestion but I want to preface that I would be the last person to know what BTS stuff goes into your creation process -- how you consider what advertisers you have and what you want to edit when making a new video:
But I was really compelled by the hook of this video, in this scenario, this is what I would do.
If you have any interest, I would love to see a, this is what I did do, even just a talk no live cooking footage, for what you make for Thanksgiving this year. Doesn't have to be personal(like no need to say who your guests were or anything abt the family celebration part of thanksgiving, but a candid version of what you end up making for Thanksgiving would be really interesting for me to watch.
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Bigandrewm
I gotta disagree on the brussel sprouts. All you have to do is put them in a pan with some butter and salt (and spice if you like, and gently pan-steam them in just enough water to make sure that it doesn't evaporate away when you put the lid on. DO NOT SUBMERGE. What little water is left when they're cooked is your brussel sprout broth and it's delicious. There's no need to boil then drain-to-cool then add butter. When you throw away the water as Adam shows here, you're throwing away good flavor.
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I gotta disagree on the brussel sprouts. All you have to do is put them in a pan with some butter and salt (and spice if you like, and gently pan-steam them in just enough water to make sure that it doesn't evaporate away when you put the lid on. DO NOT SUBMERGE. What little water is left when they're cooked is your brussel sprout broth and it's delicious. There's no need to boil then drain-to-cool then add butter. When you throw away the water as Adam shows here, you're throwing away good flavor.
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IamAdamWe
I'm a big fan of your content, and I get that you lead the video with a this is an ad for line but I think this is too much. I felt like I had to tune out most of it (butcher box is not available in europe) and as soon as the topic got back to the video it would be 30 seconds or so before yet another ad piece making for a very disruptive viewing experience. Bit disappointed I have to say, I respect that creators gotta eat but you don't have to do us dirty like that.
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I'm a big fan of your content, and I get that you lead the video with a this is an ad for line but I think this is too much. I felt like I had to tune out most of it (butcher box is not available in europe) and as soon as the topic got back to the video it would be 30 seconds or so before yet another ad piece making for a very disruptive viewing experience. Bit disappointed I have to say, I respect that creators gotta eat but you don't have to do us dirty like that.
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suedeB05
I started following this dude from the ''i season my steak AFTER cooking it'' video. I followed religiously for years and then realized I haven't seen a new video in months. I found this one. I'm totally happy for The Rag's success, but goddamn something has fallen off and I can't put my finger on it. It almost feels passionless now. I appreciate the no fluff approach still, but yeah it's lacking personality and the special something
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I started following this dude from the ''i season my steak AFTER cooking it'' video. I followed religiously for years and then realized I haven't seen a new video in months. I found this one. I'm totally happy for The Rag's success, but goddamn something has fallen off and I can't put my finger on it. It almost feels passionless now. I appreciate the no fluff approach still, but yeah it's lacking personality and the special something
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eliahabib5111
0: 42 [. ] until soft enough to eat. so switch off the burner IMMEDIATELY /s
I do understand what Adam means.
Celery, carrots and onions are soft enough to eat raw. I only eat carrots raw as stand alone food. But I do eat the other raw when added to certain dishes (raw onion in hamburger for example.
Are there people that never eat those three ingredients raw
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0: 42 [. ] until soft enough to eat. so switch off the burner IMMEDIATELY /s
I do understand what Adam means.
Celery, carrots and onions are soft enough to eat raw. I only eat carrots raw as stand alone food. But I do eat the other raw when added to certain dishes (raw onion in hamburger for example.
Are there people that never eat those three ingredients raw
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fixit9844
adam, PLEASE make two thanksgiving recipes, one for canadian thanksgiving and one for american thanksgiving. as a canadian, every time a new thanksgiving recipe comes out im like aw dang i wish that was uploaded sooner, and then forget until the next year around when you make a new thanksgiving recipe i wanna have.
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adam, PLEASE make two thanksgiving recipes, one for canadian thanksgiving and one for american thanksgiving. as a canadian, every time a new thanksgiving recipe comes out im like aw dang i wish that was uploaded sooner, and then forget until the next year around when you make a new thanksgiving recipe i wanna have.
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marcberm
Yes reaching proper temperature is important for cooking meats safely, but so many people fail to understand that time is the other part of the equation. Yes, recommended temp is instant kill for pathogens, but anything remotely close to that temp is still going to kill everything if you give it a few minutes there.
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Yes reaching proper temperature is important for cooking meats safely, but so many people fail to understand that time is the other part of the equation. Yes, recommended temp is instant kill for pathogens, but anything remotely close to that temp is still going to kill everything if you give it a few minutes there.
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trainier
We just did a Friendsgiving this evening and honestly the vibe was very similiar to this. Our gracious hosts did 3 roasted chickens instead of turkey but honestly this is everything if you want the vibe and not necessarily the vigor. Nowhere near enough black pepper in that gravy, though, Adam. Do better. :-)
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We just did a Friendsgiving this evening and honestly the vibe was very similiar to this. Our gracious hosts did 3 roasted chickens instead of turkey but honestly this is everything if you want the vibe and not necessarily the vigor. Nowhere near enough black pepper in that gravy, though, Adam. Do better. :-)
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mikeschumacher
That looks like a sane amount of food for a couple or a few people over Thanksgiving without having to spend hours in the kitchen.
It's usually too warm to have the oven on at Thanksgiving where I live, and I rarely have people over, so I do turkey tacos and that's a lot less work.
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That looks like a sane amount of food for a couple or a few people over Thanksgiving without having to spend hours in the kitchen.
It's usually too warm to have the oven on at Thanksgiving where I live, and I rarely have people over, so I do turkey tacos and that's a lot less work.
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aragusea
I think I've written the exact same comment on some other Thanksgiving video down the road, still - for me (a non-American) stuffing seems like the most disgusting food there is. It's basically wet bread with mushy veg, why would you want to eat that
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I think I've written the exact same comment on some other Thanksgiving video down the road, still - for me (a non-American) stuffing seems like the most disgusting food there is. It's basically wet bread with mushy veg, why would you want to eat that
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iainawatson
Is this a fairly standard recipe for American stuffing In the UK we use bread crumbs instead of cubes, suet instead of butter and omit the stock. It's so interesting to see different countrys' variations on the same basic dish.
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Is this a fairly standard recipe for American stuffing In the UK we use bread crumbs instead of cubes, suet instead of butter and omit the stock. It's so interesting to see different countrys' variations on the same basic dish.
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georgeprout42
People are talking about an advert, thank imaginary friend that blockers exist. This looks like half of a Sunday roast to me, maybe my blockers missed the rest of the meal where he did the pigs in balnkets and roast potatoes
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People are talking about an advert, thank imaginary friend that blockers exist. This looks like half of a Sunday roast to me, maybe my blockers missed the rest of the meal where he did the pigs in balnkets and roast potatoes
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andrewleyden2752
Adam has this way of emphasising something that he is not including as if it is somehow the worst possible thing in the world. The minimal amount of broth but NO EGG! Wet but not soaked. WET BUT NOT SOAKED!
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Adam has this way of emphasising something that he is not including as if it is somehow the worst possible thing in the world. The minimal amount of broth but NO EGG! Wet but not soaked. WET BUT NOT SOAKED!
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beezelbuzzel
I'll add in as much flour as I can get in there, isn't something I've heard regarding gravy making. I've always been afraid to go more than 50/50, but I'll give that a go. We'll see where I end up.
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I'll add in as much flour as I can get in there, isn't something I've heard regarding gravy making. I've always been afraid to go more than 50/50, but I'll give that a go. We'll see where I end up.
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stephenbates306
Rather than pouring the water from the sprouts down the sink, keep it to use in your gravy instead of using the stuff from the carton. That way you control the salt content. Cheaper too.
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Rather than pouring the water from the sprouts down the sink, keep it to use in your gravy instead of using the stuff from the carton. That way you control the salt content. Cheaper too.
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arglefargle123
Adam, I really hate the way you force me to sit through a video that you've declared to be an ad, right up front. Have you no respect for my ridiculous inability to click away
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Adam, I really hate the way you force me to sit through a video that you've declared to be an ad, right up front. Have you no respect for my ridiculous inability to click away
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livelaughloaf519
I love getting a turkey breast or thigh outside of the holiday season too. Often relatively cheap and they make wonderful weekend roasts for a family or small group.
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I love getting a turkey breast or thigh outside of the holiday season too. Often relatively cheap and they make wonderful weekend roasts for a family or small group.
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Yo_soy_Annna
Love these quick meal videos.
I did want to ask: do you wash your veggies before cooking I ask, because if I don't have to do that, then I'd like to skip that step
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Love these quick meal videos.
I did want to ask: do you wash your veggies before cooking I ask, because if I don't have to do that, then I'd like to skip that step
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AquibMohammedAyman
This might be a good time to admit that I enjoy the Adam's creative ad segways in his regular videos
His advertisement videoes for butcherbox are also good
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This might be a good time to admit that I enjoy the Adam's creative ad segways in his regular videos
His advertisement videoes for butcherbox are also good
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brianmack2945
I love the simplicity and realistic expectations for most of your recipes, but I just have to say, those are the most boring looking Brussel sprouts I've ever seen
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I love the simplicity and realistic expectations for most of your recipes, but I just have to say, those are the most boring looking Brussel sprouts I've ever seen
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