Cheesy broiled sheet pan pasta with vegetables
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Date: 2022-11-03
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Comments and reviews: 11
MagicTurtle643
As someone who used to struggle with obsessive calorie restriction, it always pains me to see you add so much olive oil. I'd love to see a video on this topic in some way. One small tablespoon is 119 calories. That's an insane amount. So just a light drizzle can easily accidentally increase the calorie content of a dish by 200, sometimes MUCH more. I've watched people on Sorted accidentally increase a 2000+ calorie dish to like 2500 just by glugging olive oil on at the very end when it was already done.
And yes, it's a healthy fat and I do try to eat more of it these days, but I rarely find it enhances the flavor in any way. Not enough to be worth the amount of oil I see used by chefs and people on Sorted and elsewhere on cooking shows.
Idk if the video would be like how much olive oil is actually worth the calories? or something, but just a thought. Especially with something as fatty as this. Looks delicious but I'd leave off that olive oil as a matter of principle hahaha. But yes, I admit I have an occasionally unhealthy view of calorie restriction, and I guess therein lies my interest in the question. Fats are almost never worth it to me. I can barely taste a difference and I don't prefer the greasy texture.
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As someone who used to struggle with obsessive calorie restriction, it always pains me to see you add so much olive oil. I'd love to see a video on this topic in some way. One small tablespoon is 119 calories. That's an insane amount. So just a light drizzle can easily accidentally increase the calorie content of a dish by 200, sometimes MUCH more. I've watched people on Sorted accidentally increase a 2000+ calorie dish to like 2500 just by glugging olive oil on at the very end when it was already done.
And yes, it's a healthy fat and I do try to eat more of it these days, but I rarely find it enhances the flavor in any way. Not enough to be worth the amount of oil I see used by chefs and people on Sorted and elsewhere on cooking shows.
Idk if the video would be like how much olive oil is actually worth the calories? or something, but just a thought. Especially with something as fatty as this. Looks delicious but I'd leave off that olive oil as a matter of principle hahaha. But yes, I admit I have an occasionally unhealthy view of calorie restriction, and I guess therein lies my interest in the question. Fats are almost never worth it to me. I can barely taste a difference and I don't prefer the greasy texture.
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Michael
I recently learned that the heat in hot peppers is not in the seeds (no heat) but in the pith. From Wikipedia's list of common misconceptions: Seeds are not the spicy part of chili peppers. In fact, seeds contain a low amount of capsaicin, one of several compounds which induce the hot sensation (pungency) in mammals. The highest concentration of capsaicin is located in the placental tissue (the pith) to which the seeds are attached. [21]
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I recently learned that the heat in hot peppers is not in the seeds (no heat) but in the pith. From Wikipedia's list of common misconceptions: Seeds are not the spicy part of chili peppers. In fact, seeds contain a low amount of capsaicin, one of several compounds which induce the hot sensation (pungency) in mammals. The highest concentration of capsaicin is located in the placental tissue (the pith) to which the seeds are attached. [21]
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Covariance
Making only the top crispy part of a casserole is such a Seinfeld idea lol. Like George raving over the pudding skin singles or Elaine's Top of the Muffin to you! idea.
That's a million dollar idea! Just sell the [muffin] tops!
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Making only the top crispy part of a casserole is such a Seinfeld idea lol. Like George raving over the pudding skin singles or Elaine's Top of the Muffin to you! idea.
That's a million dollar idea! Just sell the [muffin] tops!
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NAAS
I love the style of the cooking video. It's just perfect for most people who aren't looking for 3 Michelin-star food but still pack flavor and freshness. THANK YOU!
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I love the style of the cooking video. It's just perfect for most people who aren't looking for 3 Michelin-star food but still pack flavor and freshness. THANK YOU!
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lowlight
Hey Adam, can you just start the next recipe video with the
Yo what is up with y'all its Adam Ragusea back the heck at it with another banger or something
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Hey Adam, can you just start the next recipe video with the
Yo what is up with y'all its Adam Ragusea back the heck at it with another banger or something
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neWt
I have a question: Why shouldn't you defrost things in warm water? And why shouldn't you double freeze things? Is there a threat or just an old wives tale?
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I have a question: Why shouldn't you defrost things in warm water? And why shouldn't you double freeze things? Is there a threat or just an old wives tale?
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Draeline
Considering the price of energy that will spike especially in Europe, do you have a method to use less/way less energy to cook pasta for example?
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Considering the price of energy that will spike especially in Europe, do you have a method to use less/way less energy to cook pasta for example?
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3xarch
is it me or does adam use the 'broiler/grill' on purpose just so he can get as many possible variations on this phrase out as humanly possible?
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is it me or does adam use the 'broiler/grill' on purpose just so he can get as many possible variations on this phrase out as humanly possible?
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KingHunterNick
Babe wake up, it s the guy who cooks everything with his broiler and seasons his cutting board! Lol all love. Great content, always.
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Babe wake up, it s the guy who cooks everything with his broiler and seasons his cutting board! Lol all love. Great content, always.
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RedKnarf
Great inspiration - I love crispy pasta this method seems so obvious and still I would not have come up with it myself. Thanks!
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Great inspiration - I love crispy pasta this method seems so obvious and still I would not have come up with it myself. Thanks!
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Archie
Waiting for Adam to create a crust only starter so I can eat this with a crust pie to have a three course crust only meal
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Waiting for Adam to create a crust only starter so I can eat this with a crust pie to have a three course crust only meal
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