Ask Adam: What's wrong with American bread? Help for picky eater? Russian food boycott? (PODCAST E9)
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- Опубліковано 7 лют 2025
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On this episode of the podcast, Adam asks some very important questions: Why does American bread spoil faster than German bread? Should we boycott Russian food in support of the Ukraine? Tomato sauce or gravy? And many more questions to be answered.
00.10 Why does American bread spoil faster than German bread?
15:51 Advice for encouraging picky eaters to try things?
30:29 Tomato sauce or gravy?
35:03 Failure of the week: No one is listening
41:19 Thoughts on Ukraine invasion? Should we boycott Russian food?
I was kinda skeptical when I heard you were doing a podcast, but this is actually very interesting. The long format and the methodical way you speak in the podcast makes it very easy and engaging to follow. Keep it up!
His clear speaking and small breaks make it especially easy for non-native english speakers to listen to it for a long time without needing to concentrate too much. Really like it.
I like the concept, but I think it would have made more sense to split it from his main channel. It would probably be harder to get viewership, esp. in the beginning, but it creates more of a distinct branding difference. Which helps not lose the interest of subscribers who don't like podcast as a format AND it makes the podcast appear more "legitimate" (believe it or not there's still a stigma of UA-camr podcasters not being 'real" podcaster)
Just my (probably unwanted) 2 cents 🪙 🪙
The dude is a former professor
his radio background is very refreshing to me because it's clear he kinda knows what he's doing while still trying to figure this podcast stuff out. one of my favourite shows after just a few weeks.
sodium benzoate with orange juice vit c creates benzine a highly toxic substance right?
Please keep doing the podcast Adam. I know there’s not a ton of viewers on them yet but gosh darn, those of us that love them really love them.
In Germany there's such a huge bread baking culture, it's incomparable to the US and also most other European countries. We have three bakeries in a suburb of 4000 people. One bakery has been family owned for 200 years. On weekends people queue up and have conversations with neighbors while buying freshly baked buns for breakfast. We squabble with people about what bakery is the best. As weird as it sounds: we take pride in our bread.
Gotta agree - Central and Eastern Europe is the place to go for bread imho, and it's good everywhere there but in I think in Germany it's most consistently good, and there's more variety of it.
Wish we had that kind of culture for artisan goods here in North America, rather than the normalization of highly processed industrialized foods.
I love bread, and I've been told time and again that Germany is the place I need to visit, and lose my mind!!!😁
There is a reason why German bread was added to the UNESCO's Cultural Heritage list. :D I currently live in the Netherlands, but I went back last week to visit some friends in Germany, and on my way back I picked up two loafs of sourdough bread at my favorite bakery. I generally try to stay away from "national proud" or whatever you wanna call it, but I truly believe Germany makes the best bread in the world*.
*My view is most certainly skewed since I grew up with it, and I ate it twice a day for most of my life but just the vast amount of different types and styles speaks to the history of bread in Germany.
@@h-6191 Well you have that culture, but it often exists in sub cultures, like southern BBQ, Lobster roles in Maine, San Francisco Bread culture, "Hipster" artisan beer Brewers, New York Pizza, Street Food Trucks, Jewish delis, diners etc.
Been loving these podcasts. I sometimes listen when I’m cleaning, cooking, studying, and even working out. Keep up this great work Adam.
Same, except I normally set my phone on the windowsill with the video version playing on my UA-cam app while I was dishes or fold clothes or whatever. Not while doing school work - I can't pay attention to paperwork and something else.
@@taejaskudva2543That's exactly what I just did 😆. It's wonderful hearing Adam, learn new things and at the same time having a blast folding clothes or even washing dishes 👌
In response to your “failed to launch a podcast,” it’s very convenient to have all the content I’m looking for in one spot which is indeed why I’m watching on UA-cam
@@SimuLord Yeah I listen to this at work while doing my work on my screen. It's interesting enough to listen at work, but unlike my audiobooks if I zone out while focusing on work I can zone back in and keep listening without missing much.
I remember watching a program on TV about a chap who was on a lifeboat for about 2 months following his yacht sinking. Basically his diet consisted of fish that he caught. He said that he began to drool at the thought of eating fish eyeballs because they were relatively sweet. Not before or since, has he longed for fish eyeballs. As Adam said, true hunger is a great motivator.
I stopped being a "picky eater" when my parents left me alone and I started cooking for myself and experimenting with combinations of foods and when I bought the food myself. Parent pressure is really a bad thing, but FRIENDS cooking good stuff helps a lot when trying new food :) Maybe it is all about trust and/or "making it your way" but I'd like to see other opinions :)
Here are my thoughts on the budding podcast format: you're right, I am a youtube user and won't move platforms, but I tend to use youtube like a podcast platform. By that I meant that I tend to queue up a bunch of interesting listening-focused videos, and play them on my headphones while I do stuff. I kind of liked the studio setting you had before. Also, I think you could totally write a fun intro song. People appreciate no music on your main vids because they're there for the food, but the people listening to your podcast are here to listen to you! I enjoy music in pods and would like to hear something you wrote and recorded. I think you are on the right track.
Agreed! Would love some music!
This, all my "podcasts" are on UA-cam. Not sure if Adam has a metric for those who watch vs those who do audio only or if he's on UA-cam music and if that platform differentiates between it and UA-cam classic.
Also for me who's interested to some things and not others and who listens mainly for background noise and the occasional interesting take away, a musical queue to signal change of topic would be very helpful.
I was/am a picky eater. As an adult, weightlifting was the best cure for it. Eggs and fish were suddenly super tasty now that my muscles needed them to repair and rebuild.
As someone who is in his early 20's I do take heart in your words Adam. Sometimes I feel like a prisoner of my own desires and emotions and it's hard to try and be an adult when I know I haven't matured completely yet. So it's very comforting to know it's something everyone goes through, and that it gets better. Thank you, sincerely.
@SunnyXD MC Who do you think wrote the script..?
I'm hitting 27 next month and I can assure you - it gets better
I'm actually amazed that you actually transcribed this entire video. Regardless of whether or not you used a program to do this, thank you very much. Do you use any software for the transcriptions?
It seems that he wrote down his answers ahead of time
He's reading from a script he wrote.
Since it kind of got lost in the midst of everything else, I just wanted to say, I think the idea of boycotting Russian restaurants is silly and pointless. Unless those restaurants are actually _in_ Russia (so money given to them is taxed and thereby provides revenue for the Russian government), the people you're hurting have nothing to do with the conflict and are likely every bit as upset by what's happening in their ancestral homeland as you are. They still need to support their families, though, and denying them income isn't going to make Putin bat an eye. All you're doing is providing fodder for his misinformation campaigns by lending a kernel of truth to his claims that the west is out to get the Russian people and the need to assert themselves so they don't get rolled over.
I'm half Ukrainian (in Canada) and I have no intention of boycotting Russian restaurants or businesses _unless_ they support the war. A lot (you would be surprised) of Russians living outside of Russia do. The hatred they have for Ukrainians runs very deep in Russian culture and is centuries old.
In my city there's this tiny Russian grocery store that I walk past regularly, and one day I looked at it and saw a huge sign saying, with the same text in both Russian and Ukrainian : "we do not support the war !!", and the way it was written made me feel like it was made in a form of desperation, I don't know but considering it was posted like two months after the start of the war etc, I have the gut feeling they got harassed by self aggrandizing zealots who thought harassing a bunch of russians thousands of kilometers from home was going to do something for Ukraine.
Which is sad is that in my region (Southeastern France), there's a really big Russian community and it's not even a recent thing as thousands and thousands came settle down here when the Bolsheviks won and they have left their mark in the local culture (Nice for example has the largest Russian Orthodox Church outside of the former Russian Empire) so seeing people get harassed for simply wanting to preserve their traditions and giving others the means to acquire products to cook their traditional food is pretty sickening, especially when we have long established very positive relations between our people etc. Sorry for the long rant, but I really don't like it at all the way Russians are frequently harassed for the simple fact they're Russians and people let out their frustration against the government on them
@@sephikong8323 That's the problem that you don't understand, and that all Eastern Europeans do. *It's not their government.*
Putin isn't strong-arming Russians into this. There are *more* than enough Russians who *want* this. They exist both inside *and* outside of Russia.
This is a cultural problem with Russia. A deluded, self-aggrandizing, corrupt, and genocidal culture. They have done this *dozens* of times in the past century *alone*. And they're doing it *AGAIN*.
If you knew just how often Ukrainians, Poles, Balts, and so-on have had to hear Russian expats talk down to us, then you would understand why there is no sympathy for them.
Don't mistake frustrations for stupidity. Most of the time a person letting their frustrations out will feel sorry for causing harm, but the same can't be said for stupid people.
Regarding the *fourth question: I have several cats and i love them. They are all more on the elderly side and it started to show, but i once opened a can of tuna in olive oil, got rid of the excess oil and caught one of the cats staring at me and threw a piece of tuna to her.
then i wondered if i could give them some of the oil. i googled it and now i feed each of them a small spoon of olive oil on a bi-weekly basis.
my results are:
- Their fur is smoother and shinier
- They are a bit more active (at least it seems that way) and more nimble
- their paws are smooth throughout winter (they get out and walk over salted roads which drys out their paws which results in painful cracks in their leather)
-my cats are less creaky
-I throw out less oil when i eat tinned tuna
I'm guessing a lot of the things that make olive oil healthy for humans, also makes it healthy for other mammals.
@@WanderTheNomad We have to be careful about concluding that to be *generally* true, because a lot of foods that are perfectly fine for humans contain substances that are toxic to other animals, but it's a good hypothesis, a good starting point for study.
@@Corrodias Yes, a good pet parent does the research to know what to keep out of their diets. One of my cats was mad for spaghetti sauce, but since mine is loaded with onion and garlic, she did not get her way.
This kind of video without as many visuals really made me realize you have a voice for radio. Also, I enjoy these types of videos very much, you're very informative and I find myself agreeing with you alot.
True
Regarding the picky eater question, I still remember what my dad used to do to get me and my sister to eat peas. He would put a pea on each end of a cocktail stick and pretend it was a weight and try to lift it, but it was way too heavy, then he'd get me to lift it and be amazed that i was strong enough, it was absolutely the funniest thing I'd ever seen when i was six. I'm not sure how this translated into me eating peas but it was a fun game and it must have worked because I still like peas.
Really love the new format, but I would appreciate having Lauren on to ask questions every once in a while, assuming she's interested. I feel like your banter really added something to the answers you would give and made the episodes a fun blend of serious Q&A and some more lighthearted stuff. Regardless, keep it up!
I'm 34 and I've been a picky eater all my life. Adults trying to force, trick, or cajole me into trying new things *did not work* at all when I was a kid. The only result was to make me hate Thanksgiving because it felt like a holiday where a bunch of adults I only see a few times each year would gather to try to force-feed me foods whose very appearance and smell made me want to barf. Big no to that.
The only thing anyone else can do to help is to just not make a big deal about it. I've been slowly trying out new foods as an adult and have had some success, but it needs to be entirely on my terms. I gave tofu a try a few months ago for the first time and hated it, but then I tried out green bell peppers and actually really like those. Framing these attempts as experiments that help me gather data puts them in the best light for me. Trying tofu wasn't a failure just because I didn't like it; it was a successful experiment that resulted in data. I find I can be a bit more adventurous when viewing food through that lens.
One other thing that Adam didn't talk about here: a big part of picky eating is texture. I find the texture of both strawberries and bananas really off-putting, but strawberry banana smoothies are fantastic. I didn't mind the taste of tofu so much, but the texture felt *wrong* for an umami food so I couldn't get through my dish of it. Chicken is pretty tasty, but I need some other texture with it or I can't eat it. A mouthful of just chicken would be really horrible and I'd have to spit it out. I'm much more filling to try out a food if it has similar texture to some other related food I already know I like (as long as you're not switching from umami to sweet, for example; I like ice cream but I don't want meat with that texture, no way no how).
you might have ARFID! It's a disorder some people have that makes eating foods with certain textures and flavors extremely difficult, unfortunately all I know about it is that you're just gonna have to keep doing your experiments to find which foods work for you.
I am both very into UA-cam and podcasts, but this is just where I follow you.
I actually listen to it basically like a podcast while doing random housework without watching the video. I'm here for the pod corner audio!
"Hunger is the best sauce." goes back far further than Cervantes. It was said by Cicero (Marcus Tullius Cicero) Born: January 3, 106 BCE - Assassinated: December 7, 43 BCE
I appreciate how much effort you put in to getting science based answers to people's questions. Good job Adam.
24:34 I actually have a very interesting story with this. I was a massively picky eater for most of my life and, as a result, I had horrible digestive issues that I assumed was the result of me having a similarly-horrible diet. Eventually I got massively ill for many years and it resulted in my diet becoming even more restrictive than before and made even worse by the medications I was on. Moreover, my weight absolutely dropped like a rock until at my worst I was over 60 lbs (27kg) underweight and yet despite being in a state where I was repeatedly being hospitalized for not eating enough, I still remained a picky eater even though I was desperately trying to shovel food down my throat. Maybe in the olden days I would have died just like the picky eaters of yesteryear. When we eventually found a medication that worked for me I started eating more and gaining more weight. *What I didn't expect, however, was that my picky eating was GONE as soon as my digestive health started getting better.* I remember, despite being back on my old diet, wanting to try a food that I knew my body would usually reject, mentally not physically, and tried a small amount of it. To my shock I never had that repulsed or panic emotional rush I usually got when I had the food and ate it completely. I genuinely wonder if people with GI issues, those with autism who in turn have digestive issues related to their autism, and those with unhealthy gut bacteria collections might also have a much higher rate of CAUSING their picky eating rather than it being the other way around. Genuinely I was a massive picky eater but the second I got healthy it all stopped.
I'm autistic and an extremely picky eater, and it's definitely the autism causing it, not the other way around. I have no GI issues
That sounds like ARFID or some other mental illness.
People who are just picky don't let themselves almost starve.
I never said I was starving, did I? Limited _selection_ is not the same as limited _intake_
@@Brandyalla I was referring to the OP
@@EnigmaticLucas Oh, my bad. Sorry 🤦
I hopped on this episode specifically for the picky eater subject, seeing as how I am one. I’m in my early twenties, and still eat basically the same thing for lunch every day, the same thing for breakfast most days, and I cycle through the same few meals for dinner throughout the week. However, I can say that I’ve gotten tremendously better at finding new foods to eat as I’ve gotten older. I eat more vegetables, a little less processed meat, and I have a more keen understanding of what kinds of foods I’d eventually like to cut out of my diet completely. I think a lot of that is actually thanks to your videos, Adam! Your scientific explanations and demonstrations of homemade dishes have helped get me interested in expanding my palate and trying my hand at cooking. If I had any first-hand advice for people with food neophobia, I’d say watch Adam’s videos!
It really needs to be said in response to that last question; boycotting Russian restaurants in the US is stupid. They are not owned by the Russian government ffs. They are probably Russian immigrants that fled the country for various reasons. You are not going be responsible for anyone's death by eating a plate a vareniki at your local Russian restaurant. Using this situation to spread hate and discrimination of immigrants is gross and shameful. Especially since there's a good chance the family that owns the restaurant also has family in Ukraine and could use all the support they can get.
one thing I've noticed is that most of the people never grow out of their high school bullying phase, they just start seeking for more subtle, socially and politically acceptable ways of bullying.
I have no idea about Russians in America though, hope it's not that bad for them. Also it's worth saying that russian does not mean putin supporter by default.
I remember back at the start of the pandemic, people in my area were boycotting all Chinese restaurants, to send some sort of message to the Chinese government. One local family owned restaurant didn't survive through the pandemic and never reopened. The owners had kids, born here in the US, which made those kids American citizens. They were unable to pay their suppliers, which were US companies, and US farmers. The first person they had to layoff was an American man in his 70's that they employed as their delivery driver. He eventually became homeless, unable to live on the small amount he was getting from Social Security, unable to find another job, or affordable housing. They found his frozen dead body in the park, this past winter.
Did my stupid neighbors manage to send their intended message to the govt of China? Highly doubtful. But their ignorance may have instead killed an elderly American citizen, and stripped an immigrant family of their livelihood, taking away their means of feeding and clothing their American kids.
However, a large proportion of those Russian immigrants do support Putin.
Yep, you got it. I listen to these podcasts on youtube and I have no plans to change that, but I still listen to it in the background without actually watching the video.
Regarding "failed as a podcaster", i wanted to share my consumption.
UA-cam is by far my largest media outlet, and because of this i have premiem. This allows me to download your and other podcasts, and i listen (not watch) these while driving, cooking, work, etc.
Since i have this benefit from premium, i dont actually have a "podcast" app or service. Because you put your podcast on UA-cam, i do not need to start another service. Now if you decided to no longer post these here, while i enjoy your content, it is not likely i would follow.
All this to say, i think you've succeeded on having podcast! Listened to every single one, and even rewatched a couple for specific parts that i wanted to rehear. Whenever i see this posted, i immediately download it to have it ready for my next hands-on situation.
Taking a shot at a podcast means the exact opposite of failure! You are the man when it comes to this topic of foodie things. I love your content no matter the format. The fact that you are trying a podcast means you are acting like a success.
Really enjoying the podcast I mainly listen to videos nowadays and this is the only cooking related one I’ve been listening to. Thanks
im not a pod person, but ive actually listened through all of yours so far, I love learning so much! But ill be supporting from the youtubes :D
Sourdough bread is an absolute rabbit hole of a topic.
Did you know that the kind of acid that forms is determined by the temperature of the water you add to your sourdough base?
Somewhat lukewarm water for lactic acid
Cold water for acetic acid
Hey Adam. I'm listening to your podcast through UA-cam and a podcast app. But I see your UA-cam podcast in many cases first. Love the podcast so keep it up
hey adam, i think the relocation was a good thing. it's easy to just stuff a room full of foam to absorb vibrations reflections, but at the same time you lost a lot of dynamics because of it which just made the sound very hollow. the current setup in this video is totally fine.
Adam, greetings from Poland. I admire your distance to yourself and self-doubt about being informed or competent well enough. I also respect a lot how you try to bring other perspectives to complex topics, not just repeating what's popular or what's simply convenient to you. That's a very considerate approach. I appreciate you consistently not telling your viewers what to think, what to cook or how to cook (in terms "you must put this to that and that many grams of this, you may never add x" etc.), but instead teaching how to find knowledge, develop an informed opinion, learn skills to make good decisions while cooking and judge what's our own taste preference. Thank you and I wish you all the best.
By the way, in Poland we have similar bread "culture" like in Germany, so I was also a bit confused about the bread episode (especially the quote from the scientist about quick spoilage of the bread). I'm glad you expanded this topic here.
I actually love these Ask Adams. Good entertainment (though no pressure to ever put on a show). Will be watching this later!
you have the best methodic speech pattern i have ever listen to.... so good dude. So nice to follow
I enjoy your podcasts. It's nice having you on in the background while I clean and do house work. I appreciate how careful you are with your words thankyou for this content
I love both the video podcasts and the audience only one. I usually only listen to audio versions when I can’t watch a video version because I find it much more interesting to watch a person and listen to them…….much more dynamic. Your podcasts are fantastic as is all your other content. I really appreciate how much hard work you put into researching everything you produce.
Wisdom and knowledge in a pod format!
Good episode :)
Best culinary show that I ever saw. Blessing to the algorithm.
I listened to all my podcasts on UA-cam, even ones with audio only. I think it's just easier than a separate place to get it when UA-cam is pretty effective at both videos and podcasts
Newfoundlander here. I make homemade bread and it lasts in a bag for a week on the counter. It's just plain, white bread made with dry active yeast - not sourdough or with vinegar or other acidification.
Hey Adam, you made a video in early 2020 about Sourdough. I STILL have my starter that I made right after watching that video. I keep it in my fridge, and I feed it once a week. I use it every now and again. When I want to take the time to make a loaf I'll use it.
it's like a mother of vinegar type of thing? :')
I’ve been listening on my pod app. Not sure if that’s what you prefer, but I’m getting it one way or another, Adam.
On the topic of video vs. audio:
Even though UA-cam is a mostly visual medium, being able to hear you is way more important. Even though I'm watching on UA-cam, I am more likely to alt+tab and *listen* to you while I do something else than turn on captions and focus on the video.
I like learning about food. Helps me connect with other people since we all eat.
Thanks for that brain development bit adam. As a teen I really needed to hear that, It brought much needed relief to an otherwise hopeless future.
With your biweekly videos and now the podcast how are you not absolutely exhausted?! Two videos a week are a great deal of work to begin with. I always enjoy your videos, keep up the good work!
I used to have no interest in podcast but seing how interesting this podcast is, i surely subscribed
Clicked on this video exclusively to say I do listen to the podcast on spotify, that is all. I wish you a wonderful week
I actually am a podcast person. The catch is I listen to podcasts at work, and since you release on Saturdays I generally find myself watching the podcast with the rest of the videos the people I subscribe to release over the weekend.
Yup, weekday releases it's where it's at!
For goodness' sake, people, you can watch/listen to a YT video _any time!_ Why do you feel constrained to watch it when it's not convenient for you?
Nice, someone was aks the first question. I was think so too, but your answer here solve most of them. Nice work, like always.
Sourdough breads became quite hard to get, I would assume not because people don't want to buy them, but because they are slow to produce. Pursuit for price over time deteriorated quality of food. Those few bakeries in my area (Poland) that continued baking traditional breads have now long queues in front of them every morning.
Yeah, I agree. I don't think that non-sour dough bread is really more popular, it is just more available for americans.
Decent-ish Sourdough can be found in 90% of American grocery stores
I think even in Germany its becoming a problem to get decent bread in some regions. Supermarkets with integrated baking stations and bakery chains who think more on profit and doing as little as possible have become more prominent and have outcompeted bakers in the last 10 years. So don't take for granted if you have a good bakery in your neighborhood even in Germany - and that's a problem in big cities and small villages
@@theresabu3000 well maybe in very small villages
I think the key, and very telling, part of Adam's phrasing was "most *consumers* ". That really sums of the western/North American perspective. Not "people" but instead consumers, faceless masses who don't have time to shop or chat and want their "goods" produced and delivered as efficiently and homogeneously as possible. It's a cultural thing and a self fulfilling almost negative feedback style that has lead to the ultimate corruption of the falsehood that was the "american dream".
I literally had no idea you had a podcast till the bread episode when you mentioned it. Then I forgot it till you uploaded this.
🚀🚀..👆....hit..me..up..
also I would like to add on to picky eating that there can be other causes, such as sensory issues due to neurodivergence (specifically autism) and that pushing people to be in negative sensory environments is not good, to say the least
🚀🚀..👆....hit..me..up...
this this this
Adam always talks about things that I always find curious in the back of my mind but never thought to find out answers to
I'm really glad you are making videos of your podcasts. I struggle with audio processing so having a visual to go with the audio helps me a *lot.* So, thank you! ☺
Picky Eating vs FOMO (Fear Of Missing Out). Not trying unfamiliar food, missing out, never knowing what you missed. And then there's nonsense like hearing this: "I had the opportunity to try water snails and you know what, we fried them in breadcrumbs, blanketed them all in garlic and sweet chilli, and then couldn't taste them at all and so it was great".
I also had sourdough that staid soft and good as a kid in Michigan, but it was the soft sweet kind, so yeah no need for other kinds. But I have a story about sliced bread. I opened a bag and it fell behind a book case for a year before I found it. It was still soft, no mold. :/ So yeah, been making my own bread ever since.
Damn, that sounds like Twinkies.
I honestly think it was worse thank Twinkies, lol.
Who are we kidding :-). You are excellent both at podcasting and UA-cam. I learn so much by watching and listen to your channel.
35:03 Regarding this, I realised that I'm definetly a video person and not a pod person. I really love your content Adam and watch your videos every day, often multiple times, including the longer ones, like your first five Ask Adam Videos. But for the life of me, for whatever reason I never can finish your podcast videos in their entirity. I suspect that they have just not the right information density for me.
I'm very sure your podcasts are just as good as your videos are, but they are sadly not for me.
I find that I can bump the playback speed up to about 1.5 and help with the "density". I do that for just about everything I watch that isn't music related TBH.
@@squish3r Thats what I ended up doing for this video as well in the end, so might be really good advice for me.
I'm doing the same thing forthe few Letsplayers I watch, too, strangely enough.
@@squish3r agreed noticed that even a 1.25 speed up "made it feel more normal" (probably due to him purposefully slowing down to avoid reverberations). But if anyone see this maybe try speeding up the video
the podcasts are definitely more of a background entertainment while doing things like laundry for me, but for that they are perfect. i suspect his radio background plays a role here.
@@squish3r It's easy to bump it up to 2x playback speed when it's someone who's speaking as clearly as Adam is
I would like to say about the UA-cam VS podcast, I listen this podcast on UA-cam for a simple reason.
I pay UA-cam premium, so I don't get adverts, I can listen without looking the video while I walk, and it is easier to skip your advers in the video than in podcast apps.
So I personally appreciate more the good sound quality than the nice background.
I feel so smart because I knew this one. I think I watched a Townsend video or something on it haha. The whole special thing about sourdough and why it was so popular in the past is because the fact it could be kept out longer and you could keep a "mother" you just constantly reused like the guy described. It is "the" exception. But you can't make that work if you want to have other types of bread in your life, too.
Love that he just sticked to a topic and tackled its branches for a lot more minutes.
i recently made a succotash with corn and tomatoes and lima beans and i was surprised by how much it thickened, pre cooling. i think an investigation into the thickening by starches(corn and beans) and pectins( tomato skin) in combination is useful. love your content BTW
Hey Adam, on the picky eating subject. My grandpa used to pay me for eating what I was leaving on the plate. It was pennies, but as a kid it felt like lots of money. I know it is a questionable system, but in just a couple years it helped me realize that all those things were tasty and completely harmless and by then he stopped doing it. I went from a very picky kid to a food explorer in a years span, what started my passion for food and cooking at a very early age and became my main income through my 20s. These days I'm only a home cook but my passion for food will be always there.
i love the podcast adam, your videos while great sometimes are too short, i love the topics you choose and the way you share research! Hopefully you get to add some travel to the channel like I remember you talking about.
I have some twin cousins who are in therapy over their eating habits. When they were younger they started to get really picky about what they ate, and no one could or would get them to eat anything else. Now they're sixteen and they're shorter than anyone else in our generation was at their age bar one, who is still quite short. My parents speculate that they, consciously or not, realized that they could to some extent control their parents by refusing to eat certain foods, I'm not entirely convinced that's what was happening, at the very least I'm pretty sure it wasn't conscious, but whatever it was, they reached a point where they realized they had a problem and wanted to stop, and then found they couldn't. There were times where we kept track of what they ate in a day and on at least one occasion it turned out to be a couple slices of toast, a breaded chicken strip and some French fries. Over the course of a whole day. And having talked to them, I doubt whatever eating disorder they wound up with wax anorexia, since they've fairly consistently worried more about being too thin than overweight (which considering their height and weight is not an irrational concern). Now considering one of their older brothers, there may have been something else going on than pure psychology, he has several food problems, he can't have milk, but it goes beyond lactose intolerance, though not quite as far as an allergy, he's got some general digestive issues I'm not familiar with, so there may have been some milder form of that in play for those two, though if that's the case, it seems to have passed based on the results of their therapy so far.
Not sure if I started off with a point in mind here, but if I did, it's long since been lost...
25:45 That. That right there is my dad. He's not really scared of doctors, he's just irritated to hear the same things every time he goes in. He finally quit smoking after a heart attack, and this is the second longest he's gone without smoking since her first started, going on three years now, compared to about 6 or 7 before he started again about 25 years ago. He's definitely been healthier since then, and we've been getting him to eat more vegetables (though it's still impossible to convince him that corn doesn't count). He's spent his whole life as very much a meat and starch kinda guy, he grew up on regular meals of hamburger gravy or meatloaf for dinner, and it's not unusual for dinner to just be some kind of roasted, grilled, or pan fried meat when he's cooking.
44:13 I'm sorry Adam, I have to disagree with you here, at least in part. I fully agree that a nuclear war would be horrifying, I do not want to live through one. But we tried giving Putin a win with Crimea a few years ago, and we're right back here. The British and French were so terrified of another war after the Great War that they kept giving Hitler his wins, his diplomatic ways out, and he didn't stop. I'm a historian by education, and one of the biggest traps that the educated can fall into is the belief that we can do better than the people who came before us. I'm not saying that never happens, it happens a lot, but our capacity to do better than the past isn't something that we can rely on. Appeasement might work, Putin might take what he can and back down. Or he might push his luck, or he might back down for a few more years and be back at it for a third go. History has taught me empathy, but empathy isn't just a blind faith in humanity, it's a recognition that other people's thoughts and feelings are as valid as your own, that people are people, no matter where they come from, and they are just as subject to the same internal and external pressures as everyone we know. I'm scared of what might come, I'm scared especially if nuclear war, but I'm also scared about what might happen if we do nothing, if we let this happen to Ukraine just like what the British let happen to Czechoslovakia over 80 years ago. Learning from history doesn't let us prevent it from repeating, it let's us recognize the rhymes, and hope we're guessing which rhyme is closest to what is happening in the present.
This is the first video-podcast of yours that I've seen. I generally don't watch podcasts though, and am not likely to download a podcast app just to watch yours and maybe Welcome to Night Vale. The content in this video was good and interesting though. Food science is an interest of mine, which is why I love your channel.
So, I am a youtube person and a podcast person. My routine is to swipe all new videos from accounts I am subscribed to into my "watch later" playlist on YT. For podcasts, I auto download the ones I already listen to. Podcasts are for driving, UA-cam is for around the house. I might make the switch now and add you to my podcast queue. Just explaining how we are creatures of habit
i feel like each ep gets better as adam gets used to being on camera more while also adjusting to the longer content format
Hey Adam. Regarding your comment about Ukraine. I am Ukrainian and I think the situation on east is not complex at all.
The complexity of the east situation in Ukraine (about Ukraine government and separatists) is not that complex in reality. There are 2 points that let me claim so.
1. If you check passports of people who ignited the war in 2014. All of them were russians. Igor Girkin, for example, he is russian. And he is from KGB. Taking this into account, is it between separatists and Ukraine?
2. Yes, there were pro-russian oriented people and nobody denies it. If you check 2014 protests after Revolution of Dignity won, you can see that there were protests in pro-russian Kharkiv, for example. But luckily, russians weren't able to ignite war there as well. And you can see that people leaving in Kharkiv are mostly russian speaking. And nobody supresses any rights of the people there. They lived a good life until Russia invaded.
So taking into account that cities with some pro-russian protest that left on the Ukraine-controled teritorry lived a normal life, can we say that there were really significant amount of people wanted to separate from Ukraine?
Sadly, this is exactly what is looks like. This is a colonial war with Russia's unprovoked agression. If Russia hasn't started what it started in 2014, tens of thousands of lives would be saved.
So trying to save Putin's face is a very bad decision. This will give him a signal that he can continue. And he will. And you can see that our neighbors on the western border understand this very clearly.
Please read this for more context on what is going on here: www.newyorker.com/news/essay/the-war-in-ukraine-is-a-colonial-war
“UA-cam and pod people are different”
For reference: I have UA-cam premium and often consume UA-cam videos LIKE podcasts. With premium comes the ability to lock the screen, so for me there is no point to going to a podcast app when many of my podcasts are also available on UA-cam which I have anyway, but I consume a significant portion of the content on UA-cam exactly as if it was podcasts.
Just a data point.
I am both a youtube person and a pod person. I watch this show on youtube at first because, this is where you are, and then I continued to watch the show on youtube because the first several episodes were all interviews which had a visual component to them, which gave me no desire to switch to listening on my phone.
Love the podcast Adam. I just cooked a pizza today with dough that I made with your recipe, cold proofed in the refrigerator for 72 hours, then frozen until I wanted pizza, and it turned out amazing (the longest I've pushed cold-proofing before is 48 hours). I've never had pizza with a vitreous texture on the exposed outer crust before, and I enjoyed it immensely (best crust I've ever had on a pizza). Any idea what chemical process makes this possible?
Anyway, just wanted to say that you have had an impact on the way I cook any number of things, so thanks for all you do.
35:48: I only listen to a few select podcasts as I take my morning walk (Huberman, Science of Reading). Frankly, I did not realize that supporting you on a specific platform was essential. Makes sense now that I think about it. In general, I just thought in terms of supporting an individual whose content I enjoy. And finally, and I am ashamed to say this, but there are some vloggers that I enjoy watching because their home is gorgeous or something about their vlog is easy on the eyes. I just added your podcast😊
Note: I am listening to episode six with Greg Doucette and realized THIS why I listen to limited podcasts: we can’t communicate with you, UA-cam allows comments. If this is incorrect, someone please let me know.
note from an american on american bread: not all bread sold in the united states is the pre-sliced loaves. most of those are for making sandwiches with. even in the states they're not considered quality bread, and i think the main reason why most people don't have super high-quality bread is because to be honest, most of us are pretty busy. american workweeks are pretty long. grab-and-go food is a pretty major part of american life and has been for a while now. that's why fast-food and drive thru restaurants are so common. but no, if most of us had the time, yeah, we'd have bread that i'm sure is just as good as what is in europe.
Do you know what's discouraging? McDo has people in line at 11 p.m. here in France, too.
@@chezmoi42 what. i mean sure, in big cities, but like, when you look at the statistics americans work REALLY long hours for the developed world. the average american works ~300 hours longer each year than the average frenchman, coming in solidly above japan, germany, and just below ireland. so things are even more grab and go over here. not to mention the time commuting, anyways... american commutes are REALLY long. no dice that french people are staying out as late as americans are to get dinner.
@@red2theelectricboogaloo961 What you say is sadly true, but I'm not talking Paris or Lyons, or even Tours. This has crept into Saumur, a town of about 25K. Worse yet, another one opened in our small market town of 5K. Less traffic, but its existence is unnerving.
@@chezmoi42 okay i mean yeah things have been kinda going in that direction, sorry by the way if i came of confrontational, i just thought you were trying to maybe prove a point there or something for a second
@@red2theelectricboogaloo961 Oh, no, just commiserating, though I don't know what the excuse is for French fast-food consumers. I'm guessing it's just a generational thing. 🤷♀️
I have no points to prove on a food channel.
I was a picky eater and stayed that way til around 12-13 years old. I'm now a VERY adventurous foodie in most cases. Actually, the only foods I still can't stomach as an adult were those I was forced to eat as a child during my picky stage. I've never shook the remembered disgust of being forced to choke down beets and cabbage by an overbearing parent and wonder if I would appreciate them more if not for the trauma.
In case you want feedback, I do consume this like a podcast; I keep this on in the background while doing other things. What's on screen doesn't really matter as much to me, so if you'd be more comfortable in the foam pit, do that. I don't typically consume podcasts on podcast services because, frankly, I find most podcast service UI to be vaguely intimidating? It's not part of my existing routine and I don't really want to make it a part of the routine. I tried for a while with the New York Time's The Daily, but that increasingly felt like an obligation.
I am, of course, one person, but hey.
Great episode, Adam. And yeah, tried top move to podcasts but can't. So I watch the pod! Don't care much for the background though. Will listen/watch anywhere
Your thought on seceding Ukrainian territory to Russia is a smart idea.
It worked really well when the pre-Allied Nations seceding Polish territory to Germany in 1939 too.
That's how we know that appeasing bullies works at stopping the bullies from being bullies.
Plus we did this already. Russia annexed part of Ukraine a few years back, and see where we are now.
But that's international politics. On a personal level, it's unlikely you have the ability to affect that decision one way or the other. For the actual question (renaming/banning "Russian" foods and boycotting Russian businesses) people are really bad at picking useful targets, so I don't see the point. The existing sanctions on Russia are specifically in place to mess up Russia's ability to wage war, and punish the ruling class in Russia. Your local Russian restaurant is not owned by Putin.
I guarantee if both the Brits and germans had nukes that decision would have been a lot more weighted, and much more likely to work
@@trevorc4413 No, in fact guess what? It's owned by a person who chose to move away from Russia and make a life in your country. Why would anyone want to punish them for (perhaps) the reason they left?
I think the sound is pretty good! Although the other one was crispier, but I would say it sounds crispy enough and the new setting is a big improvement visually!
In response to the podcast talk itself: I listen to basically all of my podcasts on UA-cam now. They range from video podcasts with full sets to ones that are just a splash page for audio only.
I guess all I'm getting at here is that a UA-cam podcast is still good even though it isn't necessarily thought of as a podcast platform
A majority of the podcasts that I listen to(which is not that much) are on UA-cam. I've only listened to one podcast episode that was audio only. I think it was Hank Green's podcast talking to Ryan Reynolds.
Tbh as someone who will always opt to watch podcasts in video form if available, I prefer your basement set for its better acoustics. If you have enough space down there to build some kind of mini podcast set with a table and backdrop, that would be cool. But I'm perfectly fine with just seeing you with your mic behind acoustic foam.
for literally decades of moldy bread i never knew the solution was to just keep it in the freezer.
Yeah but freezing your bread annihilates it once its thawed
@@anguishedcarpet True, it only works if you toast it. But what else would you be doing with it after a few days anway?
Regarding 39:00 on rapeseed/canola oil, the main issue is with erucic acid, a fatty acid that is known to have some toxicity. Mind you, you'll only find it in high quantities in oils destined for industrial use, not food use, where rapeseed varieties that are naturally low in it are used.
Whoever asked the last question is simply insane. Why do you care what a food youtuber thinks on the war? How is that something you need in your life? Also, if you genuinely think an answer to whether boycotting "Russian food" and restaurants is a good idea or not, you really need to think about the question for more than 30 seconds maybe.
I disagree. At least the first part of the question allowed us to see Adam’s nuanced take. I appreciate how he acknowledged boundaries of his awareness. And the asker clearly mocked idea of restaurant embargoes by calling out “freedom fries”.
Because the question was not asked to hear a nuanced and accurate opinion on geopolitics. It was asked to hear an opinion of a specific guy on a very "popular" topic. Imagine meeting your friend you haven't seen in years and they ask you "What do you think about the situation in Ukraine?" Do you think they want to hear some revelation about the current events or do they want to know what YOU think about something they might have their own opinion?
Good answer about sourdough. I was thinking the exact same thing when I watched that video. I've heard all my life that commercial bread doesn't mold because of preservatives, and homemade bread gets moldy in a matter of days, therefore, commercial bread = bad, homemade bread = good, but I've been making sourdough bread for some years now and it sits out on the counter for over a week by the time it gets eaten and I've never seen it go moldy, yet I've seen commercial bread go moldy many times.
I need to get my sourdough starter going again.
Used to make sourdough sandwich cheese bread... Yeah.. that was amazing.
I am a youtube and pod people, but my pod time (at work cause I'm a programmer) is full at the moment, I don't even get through my current highly niche rotation of podcasts as it is, so for now I watch this on the tubes.
Multi-day hiking is a great way to make yourself hungry enough to eat basically anything. And as a bonus, for days after, *all* food tastes better 😅
Hiker hunger is a real thing! I get crazy hungry on backcountry trips.
@@thecocoleeno Prepping for hiking is basically the only time I count calories - gotta have *enough* 😄
I have a friend who hiked half the AT. Kind of crazy re: the sort of hunger thru hikers, the calorie burn must be intense.
I used to watch your videos while eating, but throwing on your podcast while playing Kerbal space program is my new favourite thing. I watch it on UA-cam purely because I already have premium, and also I don't need a separate media platform, I already spend too much time here
Having done a lot of sourdough baking (and the bread does last a week or more!), it's that modern mass produced bread is under-fermented in the interest of manufacturing speed. This leaves so many more simple sugars and starches for undesirable cultures to eat, and it has so much less ethanol, lactic, and ascorbic acid to retard mold growth. The longer wet time before baking of sourdough also allows much more autolysis, which prevents staling in the cooked bread.
Preferments and slow rises in the fridge help if you don't have the time or inclination to keep a sour dough starter alive. They aren't quite as good but they do add a little more shelf life to home made breads.
This is super interesting. Thank you very much for this info 👍
@@rmo9808 True! Slowing the fermentation helps. Though the monoculture of super gassy yeast in baker's yeast isn't as good as the diverse culture in sourdough starter. A starter is way lower maintenance than most people think, I've kept mine alive for 6 months in the fridge without feeding. I only feed mine when I use some to bake with, if I'm baking at least once a week I keep it on the counter, if I'm baking less it goes in the fridge. The only downside is unfed starter takes longer to rise because it's dormant, so you have to consider that in your baking.
There are many of us for whom UA-cam is our preferred podcast listening medium. It still counts.
Oh wow. It's one thing to hear yourself on the pod. It's a whole other thing to watch Adam do bits while listening. 🤣
Was very confused at first to hear about my all-time favourite bakery on here (although I prefer the Öko-Spezial), but glad you're spreading the word. As I am living abroad now, I sadly no longer have access to it, but it's a must-have any time I go back to visit!
Please can you do something related to tempering chocolate? I find it so fun and I really want to improve!
Sourdough makes the bread last longer, yeast breads will be stale after a day or two, but sourdoughs will last for 5-7 maybe.
Really looking forward to that bread mold video sounds really interesting and counter to what i've been taught
I make sourdough bread every week and eat it throughout the week. By far the best bread. It stays moist and not-moldy all week.
Adam, thank you for what you do!
Hi, Adam! I am your viewer from Russia. Thank you for your words, it really helps in this difficult period.
If anyone wants to hear the opinion of a person from Russia, let me know.
привет
Fun fact, one of the largest, if not the largest, living organisms on the planet is a massive continuous patch of mycelium in the Redwood forests in the PNW in the US.
Yep! The PNW is the shit.