And NOOOO! JUST CHOP IT UP INTO SOME RANDOM CHUNKS, THROW THEM INTO SOME WATER AND BOIL IT!

@kg7219

2 жыл бұрын

@Iniquous god has truly forsaken us

@Minnakht23

2 жыл бұрын

except carrots. chop carrots up into deterministic chunks

@ahuman1244

2 жыл бұрын

“THE CARROTS DONT HAVE TO BE PERFECT!!!! AND NO ONE WILL NOTICE!!! AND EVEN IF THEY DO NOTICE THEY WONT CARE!!!”

@TheSlavChef

2 жыл бұрын

I love Adams angry voice overs!

@terenceangelo8714

2 жыл бұрын

Long live the empire

*Dumps entire bottle of white wine "I may have added a tad too much wine this time"

@aragusea

2 жыл бұрын

Fair.

@beriukay

2 жыл бұрын

Some day, when they make half-eggs, maybe they'll make half-bottles-of-white-wine, too.

@pennyforyourthots

2 жыл бұрын

@@beriukay they actually have those already, but I don't remember what they're called specifically. There's actually a whole range of bottle sizes, there's even one that I'm pretty sure it's called a Nebuchadnezzar which is something like a hundred gallons. Basically none of them get used except the standard bottle, but it's wild knowing that they exist

@redoorn

2 жыл бұрын

I call a half bottle a 'split' 375ml. Single serve.

@jealexander

2 жыл бұрын

@@pennyforyourthots magnums (1.5L, equivalent to two standard bottles) definitely do see use, though I can’t recall ever having seen them in a normal liquor or grocery store - winemakers I’ve known have brought them to events though, so at least for their personal stock they use them.

The location tag says Knoxville but in my heart it's Macon.

@seauqis

2 жыл бұрын

macon georgia will never leave our hearts.

@antoineolivier1287

2 жыл бұрын

Right. I've always wanted to see Macon, GA.

i never thought i'd see the day i heard adam say "too much white wine"

@BobLogical

2 жыл бұрын

Darkest timeline.

@praetorfenix69

2 жыл бұрын

@@BobLogical All hail the empire

@curlygurly2112

2 жыл бұрын

@@praetorfenix69 oh no

@clarkkent3404

2 жыл бұрын

@@curlygurly2112 All hail the empire

@engu1348

2 жыл бұрын

@@clarkkent3404 oh no

"soup is stuff floating in liquid and stew is stuff coated in liquid" maybe i'm just slow but i've never thought about it that way thats pretty ingenious

@XrosProductionsKc

2 жыл бұрын

I read soup as soap and got confused

@kappaalex2938

2 жыл бұрын

I know right

@suedeB05

2 жыл бұрын

You're not slow, that was the line that stood out to me too. It's brilliantly simple explanation. I think also with stews, you should be able to stand a piece of bread upright in it, whereas with soup it would just fall over. Soup is inferior to stew in every way.

@teunputker

2 жыл бұрын

U said strew instead of stew

@tmck4138

2 жыл бұрын

Well yea. And tomato purée is just a smoothie since tomatoes are a fruit

Just a tip: don*t run the roasted pepper under water to peel it. Doing that removes almost all the smoky/roasted flavor. The best technique is to let it "sweat" in a plastig bag or aluminum foil and after 10 minutes or so you can peel the burned skin very easily. Otherwise great video!

@cranrash

Жыл бұрын

Came here to say this. Defeats the purpose of roasting. The aluminum foil trick works great. The skin comes off easily and the flavor remains intact.

@blackcurrantpop

7 ай бұрын

Good tip! I will try that

@gazibizi9504

2 ай бұрын

Or just bowl over or inside it to cover

Since this is a vegetable recipe, I’m waiting for the next NNOOO

@curlygurly2112

2 жыл бұрын

5:56 the text on screen

@WouldntULikeToKnow.

2 жыл бұрын

That one is my favorite video of his 🤣

@TheChexMix

2 жыл бұрын

NOT EVERY MEAL HAS TO HAVE AN ANIMAL IN IT

@ahuman1244

2 жыл бұрын

@@TheChexMix AGREED!!!

@TheSlavChef

2 жыл бұрын

Just do the stew with some steak on the side and you will be fine!!

You've got to appreciate how Adam sprinkles in a bit of food science here and there. The reactions of vegetables with sugar molecules under heat, the expulsion of water in cells as veg cooks down, the balance of acidity and sweetness - all that, and probably more I missed, simply shared in a simple stew recipe

@FabbrizioPlays

2 жыл бұрын

As someone with a slight learning disability, being able to understand the "why" is so much better than simply learning the "what". I'll often forget the "what", but if I understand "why", I'll always find my way back.

@johnisaacburns7260

2 жыл бұрын

@@FabbrizioPlays dude thats everyone, thats why no one remembers 8th grade math. They just taught us rules and no one cares about rules.

@tfan2222

2 жыл бұрын

@@johnisaacburns7260 No one remembers 8th grade math because no one uses 8th grade that often

@robonick3607

Жыл бұрын

Partly why he’s my favorite!

2:37 "I probably added a hair too much white wine there" Adam that was the entire bottle

@JOSUACC211098

2 жыл бұрын

Its the equivalent of gordon ramsay's "a bit of olive oil"

@clarkalarcon4057

2 жыл бұрын

@@JOSUACC211098 "A tiny knob of butter"

Bartending taught me that sugar almost acts like salt, use a little to enhance flavour

@tokuyou3811

2 жыл бұрын

i think in china sugar is used in a lot of dishes to balance heat and just make things taste better

@DragonEdge10

2 жыл бұрын

@@tokuyou3811 Can confirm, most Chinese veggie dishes (and even some meat dishes) call for a small handful of sugar to give some depth to the flavour and round it out a bit so it's not just salty greens/protein.

@tokuyou3811

2 жыл бұрын

@@DragonEdge10 credit to chinese cooking demystified for putting me onto different chinese cuisines and interesting facts about chinese food + history. goat food and learning channel

@jasonslade6259

2 жыл бұрын

Fun fact - when refined sugar first shows up in medieval cook books they consider it to be a type of spice!

@Artaxerxes.

2 жыл бұрын

Sure buddy. Keep drinking and keep eating more calories. But hey flavor is eNhAnCeD. So it's all good

5:00 "Add acid and no one bats an eye. Add some sugar and everybody loses their minds."

@vb4596

2 жыл бұрын

We truly live in a society

@sannidhyabalkote9536

2 жыл бұрын

It really tells us about industrial society and it's future

1:14 The Broiler?! What do the Brits call that again?!

@stevej71393

2 жыл бұрын

*confused screaming in British*

@henryt2229

2 жыл бұрын

grill

@batfink7133

2 жыл бұрын

In the restaurant we call it a salamander

@ice7347

2 жыл бұрын

Broiler

@ahuman1244

2 жыл бұрын

damn I think the brits call it white wine

“Right here in East Tennessee” doesn’t feel right for some reason

@Nebula644

2 жыл бұрын

Because you are used to him saying Macon Georgia

@brandonhall7498

2 жыл бұрын

As a Middle Tennesseean, I welcome him :D

@TheSlavChef

2 жыл бұрын

i feel bad for not understanding.

@ringindustries

2 жыл бұрын

As an East Tennessee resident I’m proud of his choice, yet slightly upset that he overlooked Chattanooga.

@uniworkhorse

2 жыл бұрын

Left my heart in Macon, Georgia

5:57 brings me back to his veggie soup video lmao

@TheSlavChef

2 жыл бұрын

he gets angry when cooking vegetables.

@Solbashio

2 жыл бұрын

Summer

@MA22

2 жыл бұрын

I'm sure it's purposeful with the text underneath

2:00 Those tomatoes look amazing

@jeanmarcogalindo6165

2 жыл бұрын

They look like watermelons

@k089er

2 жыл бұрын

@@jeanmarcogalindo6165 but like, smaller

2:34 Adam Regussea has become the: "2 shots of vodka" girl

@TheSlavChef

2 жыл бұрын

Just boil the vegetables with 15 liters of alcohol.

@fireflieer2422

2 жыл бұрын

little bit of olivol

@Play_Dreams

2 жыл бұрын

"Always be conservative"

5:55 "First you shock the tomato in cold water to peel the skin off and then NO!!!!!" I like the reference.

Adam Ragusea, congratulations, you have trained me so well that I said “as a website from square space” at the exact moment you did. Peak advertisement ability is making me repeat it whenever you say it, good job.

“Under the broiler with you!” very memeable, callence take notes

@kma_music

2 жыл бұрын

lol he boutta go crazy

@Tartar

2 жыл бұрын

Same with "I accidentally put in too much white wine" I can nearly hear Callence using it

@TheSlavChef

2 жыл бұрын

YTPs incoming!

@CallenceGaming

2 жыл бұрын

"Under the broiler with you, you stupid toddlers"

@davidvarna

2 жыл бұрын

"I put 20 eggs, yes 20 under the broiler, a little too much, even for me"

I heard that. I heard that "JUST BOIL THEM"

This is the perfect dish for anyone who likes to cut back on eating meat.

@ImranZakhaev9

2 жыл бұрын

This is what we all need more of. A delicious stew that you wouldn't even notice is meatless. So easy to cut back on meat like this.

@piotrek5s170

2 жыл бұрын

im underage so i cant even taste what adam made lmao

@mimicrutix

2 жыл бұрын

@@piotrek5s170 ask your parents to get you some white wine from the grocery store? Just explain to them what you're gonna use it for

@mac9733

2 жыл бұрын

@@piotrek5s170 Alcohol loses its drunken properties when cooked and diluted like this. Its purely for taste and sometimes health!

@dusansubotic6502

2 жыл бұрын

@@mac9733 Doesn't really lose its properties... it's just that the alcohol evaporates. The rest of the wine is still there.

Adam I cannot thank you enough. The amount of times I’ve come home exhausted and made one of your recipes for my family is insane. You and your videos have saved me ungodly amounts of time and money. Thanks you very very much for helping me and literally millions of people make easy, cheap and delicious food. Best wishes to you and your family!

Adam: “If you want organic produce things can’t be perfect” *Truer words have never been said*

Hey Adam, I've also struggled with softening coriander seeds; I think that frying and then boiling does soften them. They remain somewhat chewy, but not enough to be disruptive. At that point they turn into great citrus pops.

Adam: Pours Fluoroantimonic acid into his broth "I like my food a little more acidic than the average person"

@neostrophe5003

2 жыл бұрын

mmm, delicious

@hanoianboy9562

2 жыл бұрын

don't you just love it when your soup tastes like pain and decomposing flesh?

I’m too early to be prepared for the smooth sponsor transition

@TheSlavChef

2 жыл бұрын

you should be born prepared.

This stew looks like exactly how a Slav Babushka would prepare it! Great work, Adam!

@slavbabushka5626

2 жыл бұрын

iu ar god dem rait.

@sovietdoggo6735

2 жыл бұрын

bau.

One of the best ways to serve veggies

5:52 smooth af transition

@anniedunlap4449

2 жыл бұрын

Jesus, his ads sneak up on you like a snake in the grass

@sushiking56

2 жыл бұрын

thank you

About those carrots: a fun Japanese cutting technique you can use if you want fairly consistent size pieces (with a fun texture) is the rangiri cut. You kinda cut sort of triangular segments adjusting the length of the cut as the diameter gets wider and you end up with pretty similar sized chunks mostly. I recommend checking it out!

@ExpandDong420

Жыл бұрын

That is an interesting method, it's probably easier to make them the same size since you're cutting them info the same shape which would make it much better for inexperienced cooks

@Ealsante

10 ай бұрын

Ah yes! In Chinese we call it the rolling cut - cut diagonally, roll 90 degrees, cut again. The surface area ends up being roughly similar so they'll all cook in roughly the same time.

1:15 Dear Adam, could you please tell me how the Brits call this thing

@QuackingEldrich_101

2 жыл бұрын

"Brits call it a grill"- Adam in a few videos

A very good example of what you can do when you have a good understanding of the basics behind how cooking works and how you can apply that knowledge without the need of a strict recipe

I recently made a stew made of mostly "things in my fridge". Surprisingly, belgian endives, plantains, and dragonfruit go pretty well together!

Never thought of using okra to thicken a stew, very smart!

“I’d put in some acid and no one would blink an eye” Man I’m getting evil scientist vibes from that 😅

Thank you very much for making these videos. I am a housewife that is also writing a book and filling my days with research for the books as well as life stuff. Your videos are the perfect reprieve for when writing/research and family get a bit much. I only found your channel a week ago but I will am already a fan. Thanks again!

Those onion bulbs you can grill them and eat them with lime juice and maggi seasoning (we call it cebollitas asadas in Mexico. Super popular street food from there!).

2:42 your definitely going to want to either temper those spices in very hot oil or add those to the roasting vegetables, those spices will taste very raw and soapy no matter how long you boil them if you don't cook them in some oil first

@ExpandDong420

Жыл бұрын

That's the first I've heard of that, almost everything I've seen about cooking spices says to use a dry pan

Okra in soup and stew is my favorite! Like you said I love the smooth texture it brings.

Timely! Just got an eggplant, green pepper, onion, carrots from the farm CSA and plan to make this.

You have single-handedly converted me to a Cherokee Purple tomato fan. I'm going to try growing my own soon. This recipe solves all of my "OMG the CSA is coming again tomorrow and I still have so much veg in my fridge" stress.

Just a note, but particularly with Cumin, though probably the others as well, it helps if you dry roast them before tossing them into the soup. I have a smallish cast iron pan I use. Just preheat the pan, toss the seeds in, and keep them moving around the pan till you see the color change and the smell changes (the smell of roasted cumin is seriously just next level).

Hey Adam, how about a video on different ways of cooking scallops?

@phillipwalk3r

2 жыл бұрын

2nd reply

I love so many things about Adam's videos but I especially love the smooth Square space transitions.

Try frying the okra, we do it a lot in brazil. You can eat it just fried as a snack or stew it. The frying helps reduce the slimy texture :)

Top tip: infusing rice with lavender is... 😚👌

Hey Adam I love your videos! If you grow your own coriander and then let it go to seed and use the seeds when they’re still green they are a wonderful way to season soups and sauces without having hard seeds at the end.

Man I miss Knoxville those shots of the farmers market are so nostalgic 😔

the veg combination feels weird to me but damn it looks amazing

@TheSlavChef

2 жыл бұрын

feels like a Slav dish tbh, also HI!

@blackknightz5036

2 жыл бұрын

Only the tomatoes have some sour flavor,the rest will only have a mild vegetable sweetness to them,stuff like eggplant and okra are bland and mostly use as structure for flavor.

@TheSlavChef

2 жыл бұрын

@@blackknightz5036 yeah, especially the eggplant is like a sponge, but if you know what to do with it it is amazing. Plot twist, boiling is not one of the good things :D

@TheSlavChef

2 жыл бұрын

@@blackknightz5036 Sounds amazing! We (i am from the Balkans) roast it and use it for some nice relishes or just fry it with breading and eat it with some tomato sauce.

5:24 I really thought Adam meant he'd just eat a bowl full of Lavender and that Lauren wanted a bowl of White Rice with lavender...

Hey you should watch Xiaoying and how she chops tomatoes and other vegetables. She has this clever thing where she turns a vegetable 30 degrees between each cut to give uniform pieces twice cut on the bias.

Exactly the kind of meal I want to make tonight. Thanks Adam!

My rule of thumb when it comes to soup and stew is that a stew is usually thick and viscous, causing it to coat the solid pieces in a somewhat thick layer of liquid and it can be put on a plate as a result of how viscous it is. A soup is much thinner and usually requires a spoon scoop up the leftover and cannot be put on a plate.

@Ealsante

10 ай бұрын

The viscosity is a good point - that's why okra is so handy for stews.

That sad feeling when you live in the southwest where it's so hot that summer is the only month when farmers markets DON'T happen...

@velocibadgery

2 жыл бұрын

I live in PA and we have a farmers market almost year round near me.

Your vids are so good i can just imagine how good of a person and father u are

Thanks Adam. I really need to this WAY more often to.

Adam i really want you to try this Filipino dish called "Sinigang" it's a vegetable forward dish with lots of sourness and umami that i think you might enjoy. The most common protein with it is pork or shrimp, and most of the veggies featured in this stew is seen in sinigang too. Cheers from the Philippines 👍

In India we make something similar, it's called sambhar and it's basically a lentil soup with tons of veggies. You should check it out, it's actually a pretty simple and quick dish (if you've already chopped all the veggies) and it's primarily eaten with white rice, check it out.

@kaypotter9097

2 жыл бұрын

Ooooh, I love making daal at home (or at least an Americanized version). I'll have to try this

@Anant6925

2 жыл бұрын

@@kaypotter9097 definitely try it, it's like everyday dal times 10

@kth5230

Жыл бұрын

Sambhar is nothing like this though? The main flavor component in here is the wine!

Whole seeds are great! I always toast them a little before adding to the dish.

My mom always burns peppers for salad and I highly recommend it it really adds a bunch of flavour.

4:55 - "I'm gonna put in a big pinch of sugar... I don't know why that's viewed as wrong or cheating" Not in East Asian cooking it isn't.

He finally called himself "The Goose/ The GŪS" man never thought my head canon name for him would come true.

That looks great! I’ve been craving an all-veg dinner but couldn’t figure out what I really wanted. This is it.

"I probably use too much white wine there" Adam blink twice if your being held hostage.

I love your veggie stuff!! Im vegan and enjoy your channel, especially when you make educational stuff. Whenever you have vegan substitutes I make that recipe

@kylechon9653

10 ай бұрын

We evolved to eat meat

@mobilemollusc615

10 ай бұрын

@kylechon9653 does it bother you that I'm vegan? Weird

So this is that Allan Rabusia my 6 years old niece was talking about when I found her hanging a chicken inside the oven

I wasn’t a huge veggie fan until I moved out into my own place a couple years ago, but your videos really inspired me to go out on a limb and try them out, and man! I’m eating much healthier and tastier these days.

Deffo trying this one. Finally a great veggie recipe!

Do you know what i usually do when my food is to acidic? I pour in some baking soda. It just works, and i don't see why i shouldn't do it at all. Heck, when i do quick tomato sauces, i always add baking soda right in the beginning. As a nice side effect, it also preserves the color better. Sure, quick tomato sauces are always relatively red, but I made a litte experiment once and found out that it actually works. I also like to finish my tomato sauce with a little bit of apple juice lately, and i think that's only possible because of the lack of acidity du to the baking soda.

@nou6990

5 ай бұрын

heya, sorry for replying to a 2-yo comment but wouldnt the salts make the food a bit bitter? or is it just not a significant enough amount? thanks!

5:00 "I'd put in some acid and no one would blink an eye" MMHHH... Sulfuric, they will probably close their eyes just once and never open them again lol

WHY IS NO ONE TALK ABOUT THAT SPONSOR TRANSITION. Easily one of his best!

The chopped garlic trick is great

i would eat that stew with a sauce made of fried red chili flakes, vinegar, fried garlic and crushed black pepper

Thank you Adam. Im drunk and I cant wait to put all of my moms veggies that she gives me in to a big ol’ stew like this. Deeeelish.

This is something I do often. Couldn’t be simpler, couldn’t be tastier.

thanks adam, love to cool recipes like this with vegetables. It's easy to make meat and carbs taste good but making great vegetables is the mark of a really great home cook, in my opinion at least

5:19 Speaking of lavender, could you make a video about ways that you can use lavender in cooking? I love lavender honey, but Poland, where I live is not South enough for it to be make locally, so it's about twice as expensive as normal one (which is itself about 50% more expensive now due to the pandemic), but I have some lavender plants in the garden and I'd like to know what can I make with them.

Thought for a moment that Adam wanted to eat lavender just in a bowl.

I started getting a CSA box each week, and this is something I kind of have to do fairly often to be sure it all gets used!

Beautiful food, beautiful presentation.

I enjoy these vegan video’s without propagating that it’s vegan. It’s just delicious vegetables!!!

good to see that adam doesnt wash his vegetables, the dirt really adds a lot of depth to the stew

@mac9733

2 жыл бұрын

I always say this. Only in some dishes do veggies need to be washed but when it's comes to savory and them being cooked properly, no need haha!

5:00 That soup would take you to another world

Exactly what I was looking for. I've been eating vegetarian 'leczo' (tomatoes, peppers, onions and yam) for a long time and while it's super-delicious, I thought it was time to try something new. Gotta try roasting my veggies a bit before boiling them next time.

I used to eat flowers when I was very young. I'm glad it's a trend again.

So basically put everything in the pot, cook everything in the pot & put everything from the pot into the belly.

@curlygurly2112

2 жыл бұрын

you got it! 😁👍

0:48 In Mexico we know them as cebollitas de cambray ("cambray little onions"), they are quite common and we usually consume them with charcoal-broiled meat and steak tacos.

Adception gets me every time. Bravo!

Why didn’t he say “ what brits call a grill” :(

I love what he put in the site he made for the squarespace add

Definitely trying this sans eggplant, okra, and lavender. Thanks for another great video, Adam! :)

A type of meal I love seeing from Adam!

I want to give my sincerest thanks in advance for this Video

Still recovering from his veggie soup video

I love that there’s a KZread creator that lives so close to me! Love East Tennessee Go Vols!

thanks so much for this. recently went vegetarian and have been having a hard time finding simple yet flavorful dishes.

Those are some sexy tomatoes.

From my understanding, and it could just be a wives tale, but washing a roasted pepper under water removes most of the flavor you just built. That's why you would put it somewhere it can steam and then you remove the charred skins.

5:53 that transition into the ad was smooth as butter, 10/10.

Awesome simple recipe sir.