The next phase of our relationship
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It's also amazing that the people surrounding me at least the ones into food do watch your videos/know about you. Good luck to this New Years.
Also, on the flipside of us having given everything to you, it's important to recognize that you are the ones making the content and even making this community possible. Please, be more proud of yourself!
Date: 2022-12-20
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Comments and reviews: 14
David
Although I found you via a how to video (pizza, natch, I came to really value your science/history/sociology/anthropology mini-docs moreso. Let's face it. there are more than a surplus of Tubers doing NO! THIS IS NYC PIZZA AT HOME! videos, but darn few videos discussing the truth and myths about GW Carver, or whether or not bronze die pasta does anything. That being said, maybe there is a sweet spot. like a concept/history video one week, then a practical recipe video the next? You essentially did this with the bread from scratch series.
And I KNEW I KNEW your name for somewhere! The boys over at The Greatest Generation podcast mentioned early on!
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Although I found you via a how to video (pizza, natch, I came to really value your science/history/sociology/anthropology mini-docs moreso. Let's face it. there are more than a surplus of Tubers doing NO! THIS IS NYC PIZZA AT HOME! videos, but darn few videos discussing the truth and myths about GW Carver, or whether or not bronze die pasta does anything. That being said, maybe there is a sweet spot. like a concept/history video one week, then a practical recipe video the next? You essentially did this with the bread from scratch series.
And I KNEW I KNEW your name for somewhere! The boys over at The Greatest Generation podcast mentioned early on!
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Gordon
The wellington does not seem all that intimidating or impractical. I mean, I am not the one butchering the animals, curing the ham or even making the pastry.
Lay the pastry out on top of cling film.
Add a layer of prosciutto on top of pastry.
Cover prosciutto with a schmear of mushroom pate (duxelles.
Brown roast on all sides, season, then place on top of mushrooms.
Use film to roll up pastry over fillings tightly then let set in fridge.
Unwrap, score pastry lightly and artistically, then oven roast until golden brown and at internal temp.
reply
The wellington does not seem all that intimidating or impractical. I mean, I am not the one butchering the animals, curing the ham or even making the pastry.
Lay the pastry out on top of cling film.
Add a layer of prosciutto on top of pastry.
Cover prosciutto with a schmear of mushroom pate (duxelles.
Brown roast on all sides, season, then place on top of mushrooms.
Use film to roll up pastry over fillings tightly then let set in fridge.
Unwrap, score pastry lightly and artistically, then oven roast until golden brown and at internal temp.
reply
Brian
I don't watch/listen to the podcasts. I don't like the meandering nature of them (tangents and whatnot. But I'm glad they are working for you and the audience. I'm just not the audience for them.
I love your educational videos about food science, history, philosophy, etc. I also love the how-to videos. I like them because they are tightly scripted and don't meander really at all.
Take care of yourself. I look forward to 1 short video a week. which is infinitely better than zero videos a week from you.
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I don't watch/listen to the podcasts. I don't like the meandering nature of them (tangents and whatnot. But I'm glad they are working for you and the audience. I'm just not the audience for them.
I love your educational videos about food science, history, philosophy, etc. I also love the how-to videos. I like them because they are tightly scripted and don't meander really at all.
Take care of yourself. I look forward to 1 short video a week. which is infinitely better than zero videos a week from you.
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Robert
I love your videos Adam. I'm very curious though, what was the point of releasing this video? Why did you feel the need to announce you'll be putting out less content? As you can see, most comments here are saying they don't care about the quantity reduction. Maybe I'm in the minority and don't really care about knowing the schedule of content dropping, I'm just happy when I see them. You're not the first creator I've seen make this announcement video recently, so is it some sort of YT algorithm thing?
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I love your videos Adam. I'm very curious though, what was the point of releasing this video? Why did you feel the need to announce you'll be putting out less content? As you can see, most comments here are saying they don't care about the quantity reduction. Maybe I'm in the minority and don't really care about knowing the schedule of content dropping, I'm just happy when I see them. You're not the first creator I've seen make this announcement video recently, so is it some sort of YT algorithm thing?
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Arjun
I've been watching your videos since 2019, and I have to say, they've only gotten better and better!
2 videos a week is extremeley impressive, given the quality of said videos and the effort that goes into them. No matter what, I know that we're all looking forward to what you have in store for us in the future!
(And, if you're looking for another pizza-related adventure, might I suggest San Franscisco? We have some pretty strange stuff)
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I've been watching your videos since 2019, and I have to say, they've only gotten better and better!
2 videos a week is extremeley impressive, given the quality of said videos and the effort that goes into them. No matter what, I know that we're all looking forward to what you have in store for us in the future!
(And, if you're looking for another pizza-related adventure, might I suggest San Franscisco? We have some pretty strange stuff)
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798byrd
Please come to New Orleans. I think a very interesting topic is the melting pot of a major city. What better place to show that then a city known for specific foods, but is diverse enough that you can eat great food every day for a month here and never have the traditional New Orleans food.
That doesn't even cover the fusion foods. (Hot take: boudin is New Orlean's sushi, but I still will eat a crawfish roll)
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Please come to New Orleans. I think a very interesting topic is the melting pot of a major city. What better place to show that then a city known for specific foods, but is diverse enough that you can eat great food every day for a month here and never have the traditional New Orleans food.
That doesn't even cover the fusion foods. (Hot take: boudin is New Orlean's sushi, but I still will eat a crawfish roll)
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Arch
This sounds like a win for people like me, who primarily consume your podcast content, and only occasionally view your recipe videos. I'm also happy with a return to your scripted work! If there is one thing I could request, it's that you keep your audio-only listeners in mind. In some rare cases, you will make a gesture or some other visual illustration that doesn't convey well without watching the video. Thanks!
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This sounds like a win for people like me, who primarily consume your podcast content, and only occasionally view your recipe videos. I'm also happy with a return to your scripted work! If there is one thing I could request, it's that you keep your audio-only listeners in mind. In some rare cases, you will make a gesture or some other visual illustration that doesn't convey well without watching the video. Thanks!
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food
I have a disdain for the Gotta have it now and new content every waking moment mentality some people have (not pointing any fingers at anyone in this thread, just in general. Do what you gotta do Adam. Release as much or as little as you want and we'll EAT it up.
Thank you for all the great knowledge you've pass along and extra kudos on the quality you put into production. Happy Holidays to you and yours.
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I have a disdain for the Gotta have it now and new content every waking moment mentality some people have (not pointing any fingers at anyone in this thread, just in general. Do what you gotta do Adam. Release as much or as little as you want and we'll EAT it up.
Thank you for all the great knowledge you've pass along and extra kudos on the quality you put into production. Happy Holidays to you and yours.
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Onyx
whew! you scared me for a minute I thought you were quitting altogether lol! but fr don't even sweat having to cut back a bit. three big projects a week is a LOT of work I don't blame you one bit for needing to do less. for us viewers a podcast and a video a week is still plenty content: D plus we care about your health too! Im glad you're listening to yourself and knowing your limits
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whew! you scared me for a minute I thought you were quitting altogether lol! but fr don't even sweat having to cut back a bit. three big projects a week is a LOT of work I don't blame you one bit for needing to do less. for us viewers a podcast and a video a week is still plenty content: D plus we care about your health too! Im glad you're listening to yourself and knowing your limits
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TreaHuggs
I don't normally do much for cooking and recipes but your science videos really caught my attention and were all really well done. Then i seen you do some recipes and i tried a few out and they turned out great. Not a podcast guy and hour long videos really drag on but you have to make what you love. Just know your science and recipes videos are really amazing to a lot of us.
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I don't normally do much for cooking and recipes but your science videos really caught my attention and were all really well done. Then i seen you do some recipes and i tried a few out and they turned out great. Not a podcast guy and hour long videos really drag on but you have to make what you love. Just know your science and recipes videos are really amazing to a lot of us.
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EyeSack
If you're enjoying what you're doing, its the right thing. an hour podcast plus an entertaining video a week is already great from such an interesting and useful creator. I'm not sure if the financial aspect is prevalent at all, but if its all on feeling the need to post more just because of us viewers, we'll appreciate and be glad that you'll be in better health from it.
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If you're enjoying what you're doing, its the right thing. an hour podcast plus an entertaining video a week is already great from such an interesting and useful creator. I'm not sure if the financial aspect is prevalent at all, but if its all on feeling the need to post more just because of us viewers, we'll appreciate and be glad that you'll be in better health from it.
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James
Merry Christmas+ mate. If you would like a few hundred recipes that you have never done which are all actually carb friendly, hit me back and we can exchange info. Sorry the workload had gotten to you but we all burn out mate. Don't feel bad. I personally would love to see some more videos about your body transformation efforts as I am, yet again, embarking on my own.
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Merry Christmas+ mate. If you would like a few hundred recipes that you have never done which are all actually carb friendly, hit me back and we can exchange info. Sorry the workload had gotten to you but we all burn out mate. Don't feel bad. I personally would love to see some more videos about your body transformation efforts as I am, yet again, embarking on my own.
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Russell
Thanks for making your videos! West of the Rockies, we pride ourselves on Cafe Rio pulled pork burritos or salads. I've heard that they simmer their pork in Diet Coke. I'd love for you to drop by near Salt Lake City, have a taste, and learn why they might use Diet Coke in pulled pork. I think Costa Vida uses a similar technique.
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Thanks for making your videos! West of the Rockies, we pride ourselves on Cafe Rio pulled pork burritos or salads. I've heard that they simmer their pork in Diet Coke. I'd love for you to drop by near Salt Lake City, have a taste, and learn why they might use Diet Coke in pulled pork. I think Costa Vida uses a similar technique.
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Miso
Your content was one of the things keeping me sane throughout the pandemic, and one of your videos (the cheap beef roast video) actually got me good grades in college.
Whether you release once or twice a week, I will keep supporting you, and I will keep watching your videos for years to come. Keep up the good work Adam!
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Your content was one of the things keeping me sane throughout the pandemic, and one of your videos (the cheap beef roast video) actually got me good grades in college.
Whether you release once or twice a week, I will keep supporting you, and I will keep watching your videos for years to come. Keep up the good work Adam!
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