0:57 - gotta say, having the footage of the chorizo and shallots sautéing playing alongside the footage of the chicken butterflying was a great editing decision.
It's hard to pin point one thing that makes his videos great, but I think it's just all the little things put together. The type of food he makes, the way he shows it off, the way he describes what he's doing, it's kind of a complete package which is why I find it so hard to watch any other youtube food video.
I remember when you called the surgeon’s knot a butcher’s knot and were corrected in the comments. Always nice to see character development and someone who learns from past mistakes instead of arguing. Great job!
Adam has a white wine farm. He usually raises them all the way through adulthood but the one you saw in this video was a young one. He lets the elders graze in his tomato garden sometimes. They love it, but I think they would prefer if Adam would season the soil under the tomatoes.
WARNING I am the unprettiest human alive and I need YT to afford my house and the desires of my two girlfriends so please observe my highly stimulating videos, dear jiel
This video showcases recovering from imperfections (rolling the chicken from the tail end) and adapting as you go and how cooking isn't about following every rule to the T. Really nice
Hi Adam! I love your videos, I watch them a lot for entertainment and sometimes recipe ideas. Have you ever tried anything to do with dry aging meats? I've heard of it before but idk what it's really about
just wanted to say thanks for the inspiration!!! seeing you work and research so hard always pushes me to work harder. my favorite video is "watch this before you blow up on youtube" and just this last few months as my channel has seen success, i find myself reflecting on that video a lot
What I love about Adams cooking is that he makes mistakes and cuts corners like the rest of us. This in itself, gives me the confidence to take on so many of his dishes. 😋👍
The fact that you remembered the surgeons knot thing and even mentioned the small tidbit I had added before about making a proper square knot instead of a granny knot makes me very happy adam 😌
This looks ridiculously good. And they're all ingredients I usually keep on hand (though of course this week specifically I'm out of both green beans and chorizo 🤦♀️). Also, I _really_ appreciate that you explicitly state alternatives to the wine. So many newbies in the kitchen don't realize that you actually won't ruin a dish if you don't keep alcohol at home - you won't get the exact same results as the recipe, sure, but you can usually get quite close with pretty simple alternatives. So, you know, thanks for that.
Yay I'm finally somewhat early. Adam just wanted to say your videos have been monumentally influential in getting me to start cooking and honestly your way of coming to conclusions after evaluating data in regards to different issues, especially in the kitchen, has really resonated with me, so many people think what they think because thats how it is and I love how you explain everything you do in the kitchen. Glad you make multiple weekly videos, thanks for the inspiration.
In Spain (Andalucía in particular) , we call the chorizo-bread-onion "migas" which is also the name we give to the interior crumbs of the bread. It's delicious and it's mostly like a picnic food (very dry for sure). We usually use a lot of garlic to make it pretty strong flavoured. The most important part is that it's dry, nobody likes soggy migas. Also, preparations like this one aren't weird, maybe with pork or with beacon it's more Spanish-like. Looks delicous!
I've recreated this for valentine's sided with Rose Linguine and it came out amazing! I wasn't too sure about the lemon zest I added at first, thought it was overwhelming, but after getting cooked inside the kitchen, it gives a fresh kick, amazing recipe!
that segue from recipe to ad with the last frame of video becoming the header image on the website was incredible. if i was a youtuber i would definitely copy this lol
I imagine with these new tiny bottles of white wine, Adam carries several on him at any given time just in case a situation calls for adding white wine.
I never knew "chicken sushi" was something I needed until I found Adam. Then again, I never knew I needed five gallons of white wine in every meal until I found him too.
@@mirai5268 no, not especially, just because you're Polish doesn't mean it's most popular in Poland - just that you're most exposed to the Polish variations
I literally hold my breath after every sentence guessing, yep this is the one, he is going to somehow link this to squarespace, catches me off guard every time
I said no Marco references. I really hate it that you can rarely if not cannot talk about Knorr without some normie saying ‘It’s your/my choice (really)’, ‘there’s no (real) recipe’, you name it.
If you didn't know Adam was a professor of Journalism at Mercer University before he pursued his UA-cam channel(completely). That is why his choice of words and way of speaking is smooth af.
Idk if Adam will ever do it, but I've been watching a channel called Way of Ramen to learn basics!!! It's one guy who is sharing his ramen learning journey. Super helpful stuff imo.
Made this! It was a bit of work, but as long as you clean as you go, it is a wonderful recipe. My dad loved it. Adam's opened my eyes back up to cooking. Great recipes, Adam!
Just woke up from a nightmare in which Adam had died from being stung by a wasp. What a relief that he's still alive and teaching me to properly SEASON MY CUTTING BOARD.
I made this for Valentine's Day, and it was a big hit. I used broccoli instead of green beans, but it was still enhanced by using the remainder of the chicken/chorizo. Thanks Adam!
Chicken rolls are amazing and make meals so interesting. I made some just the other day - stuffed with prosciutto and smoked gouda, topped with a white wine cream sauce with diced tomato, roasted garlic cloves, and parsley. I roasted the chicken on a rack in my oven over some seasoned yellow squash, zucchini, and red onion. As the chicken roasted I brushed a few time with Italian herb dressing. Amazing
hey, i love your videos, and ive been watching for almost a year now. but i was wondering is you could make a gluten free pizza recipe? my family has celiac decease so we cant really enjoy homemade pizza (also can i be pinned ive never been pinned before)
"This is a one-pan dinner." So, he is too lazy to put everything he needs for cooking in the dishwasher. He has one, he said so in a earlier video where he dismissed cast-iron pans as "having no time for a pan he couldn't put in the dishwasher".
@@smugidiot2413 that why dishwashers were invented for in the first place. You can do all that while the dishwasher is running and put the dishes out afterwards.
I love the pace of your video recipe tutorials! This recipe looks excellent. I make my own chorizo and look forward to using some in this recipe. Thank you very much!
Thank you Adam 👍🏼😉 I really enjoy watching you I feel like I’m in the kitchen with you ! You have a great personality…You always have such great ideas and I love the way you explain everything. just want to give you a heads up… I make your New York style pizza a lot 😜(as I am from Brooklyn New York living in California now) .. I also make your Dads macaroni and cheese 🙌🏼and I’ve given out the recipe to many people (I share your website😉)it is the best mac & cheese ...anyway know that we appreciate you God bless you sweetheart, Maria
Glad I'm not the only one to add water to my pan!! Always do that a couple times myself but never see it in cookies videos or shows. Deglaze, nice term for it I guess too!
Caballero, you reallty know how to make great things with spanish food. Hope you could one day make a nice food tourism when things get calmer. Muchas gracias por la receta
I've seen you more this past year than my family
cool channel bro
was intrigued by your username so clicked on your profile. Good channel
we all do.
Perfectly balanced. As everything should be.
That is actually weirdly true
Adam, we really need a seamless ad transition supercut from you. It's art and, if you don't do it, somebody else will.
Transitijs on the level of Sam from half as intresting and wendover productions
@@daltonriser1125 I was so hoping to see this comment, you have no idea!!!
I wish ad transitions on youtube are only either as clean and smooth as Adam's or as entertaining as Internet Historian's
underrated comment lol
He is the Chef John of transi-sions.
0:57 - gotta say, having the footage of the chorizo and shallots sautéing playing alongside the footage of the chicken butterflying was a great editing decision.
I noticed that as well. Really upping the game
I love how even when a dish looks mechanically difficult Adam finds a way to make it easy for everyone to follow along and cook to it’s so great
It's hard to pin point one thing that makes his videos great, but I think it's just all the little things put together. The type of food he makes, the way he shows it off, the way he describes what he's doing, it's kind of a complete package which is why I find it so hard to watch any other youtube food video.
He's starting to compartmentalize the white wine dear god.
leave him alone LOL
"He's too Dangerous to be Left Alive"
@@Dekarowski25, lol.
Congratulations on reaching the low hanging fruit
What the fuck does compartmentalize mean
I remember when you called the surgeon’s knot a butcher’s knot and were corrected in the comments. Always nice to see character development and someone who learns from past mistakes instead of arguing. Great job!
The "sexy" is gonna be used in Adam Ragusea YTPs, I can feel it
Isn't that what life's all about
@@PixVox it is
I can’t believe Adam Ragusea has his own YTP’s. Is he the new Michael Rosen?
@@jamesdivinagracia1713
Once me and segatari turned his comment section into a steamed ham thread. Good times
the danganronpa fandom is everywhere
Whenever Adam says "it's a one pan meal" i feel overjoyed for some reason
Your poor college kid instincts are in full effect.....
It means less to wash.
If a dinner takes more than 2 pans I’m not cooking it.
must be a hate for dishwashing lol😆
@@oreo_6206 we all dear
Especially when the food is ready
Boys, there are mini bottles of wine now. They are evolving.
I think this is food wine
Adam has a white wine farm. He usually raises them all the way through adulthood but the one you saw in this video was a young one. He lets the elders graze in his tomato garden sometimes. They love it, but I think they would prefer if Adam would season the soil under the tomatoes.
@@dfw_motorrad1329 its literally the wine equivalent of veal.
Next video will be White Wine Bleeding.
Let's thank Adam for AMAZING content every week!
thank
2x a week
THANK YOU ADAM
Yeah!
Hoorah
Even though I kept waiting all through the video for it, that transition to Squarespace hit me like a truck. Amazing work as always.
Weirdest brownie i've seen in a while.
rolled protein, meaty brownie.
brownie train is in the past already.
ikr
I swear, man, you have the best transitions on UA-cam. They're so seamless and smooth, just like Squarespace
It's funny that youtube comments allow an infinite variety of creativity, just like Squarespace
“Doesn’t look as segsy”
WARNING I am the unprettiest human alive and I need YT to afford my house and the desires of my two girlfriends so please observe my highly stimulating videos, dear jiel
@@AxxLAfriku stfu
The way he said it made me giggle
@@AxxLAfriku stfu
@@AxxLAfriku stfu
we need to appreciate his mock up websites during the sponsorships
"it's like a jelly roll, but meat"
This is one of my favorite things! Pausing to read the fake websites. I dearly wish these were real...
This video showcases recovering from imperfections (rolling the chicken from the tail end) and adapting as you go and how cooking isn't about following every rule to the T. Really nice
Hi Adam! I love your videos, I watch them a lot for entertainment and sometimes recipe ideas. Have you ever tried anything to do with dry aging meats? I've heard of it before but idk what it's really about
*w h y a m I r e p l y i n g*
I think this would be a really cool video idea
Guga Foods: *Agora isso parece como um trabalho para mim*
we have guga for that.
If you want something rn you should check out 2 dudes and a cooler but also I really would want an Adam video on it.
I love how versatile the content on this channel is. Some videos are recipes and some are just food science or food history, super cool!
I remember my mom making this food with ham and cheese after my mom die so thank you for this video!
Your mom made it after she died?
just wanted to say thanks for the inspiration!!! seeing you work and research so hard always pushes me to work harder. my favorite video is "watch this before you blow up on youtube" and just this last few months as my channel has seen success, i find myself reflecting on that video a lot
"The essential part of this recipe is a mini bottle of white wine the brits call it "some fancy, elegant sounding shit"
Alternatively, something dumb sounding like "hoitle tootles"
I love all the minor details he goes into, just makes it a little more informative than it would normally be
Adam saying sexy is the best thing I've heard in years (4:26)
sEGGsy
It sounds like he said seggsy tho
@@Occus Just boutta say that
What I love about Adams cooking is that he makes mistakes and cuts corners like the rest of us. This in itself, gives me the confidence to take on so many of his dishes. 😋👍
_If we could eat food through the screen, we would watch Adam's videos 20000 times a day._
WE would watch Adams videos 20000 times a day 🇷🇺
Truth
I bet his videos would pass every video in views in a mere matter of days.
omg I love this editing style
showing us 2 steeps at the same time is so cool
UA-cam unsubbed me so I didn’t get the notification. Glad I got recommended this, Adam is my favorite youtuber.
You don't get enough credit for your SquareSpace ads... the creativity is beyond me and MUCH appreciated
I love this one, there is usually some chorizo leftovers in my fridge I use for bigos, gotta try it out with chicken breast!
Chorizo for bigos? wtf
The fact that you remembered the surgeons knot thing and even mentioned the small tidbit I had added before about making a proper square knot instead of a granny knot makes me very happy adam 😌
I appreciate you saying "Iberian" as opposed to "Spanish" at 0:39.
I just want to let you know how much i appreciate that graphical seamless transition to squarespace, adam
"Those green beans glisten like a new website from squarespace"
He's scraping the bottom of the barrel boys oh god
I thought he was scraping the bottom of the pan?
The fond is where the flavor is
This looks ridiculously good. And they're all ingredients I usually keep on hand (though of course this week specifically I'm out of both green beans and chorizo 🤦♀️).
Also, I _really_ appreciate that you explicitly state alternatives to the wine. So many newbies in the kitchen don't realize that you actually won't ruin a dish if you don't keep alcohol at home - you won't get the exact same results as the recipe, sure, but you can usually get quite close with pretty simple alternatives. So, you know, thanks for that.
I rolled my chicken down the hill but he didn’t turn out like this 😔
Try rolling, rolling, rolling, rolling, rolling it down the river.
The problem is you rolled it *down* when he clearly told you to roll it *up*.
Yay I'm finally somewhat early. Adam just wanted to say your videos have been monumentally influential in getting me to start cooking and honestly your way of coming to conclusions after evaluating data in regards to different issues, especially in the kitchen, has really resonated with me, so many people think what they think because thats how it is and I love how you explain everything you do in the kitchen. Glad you make multiple weekly videos, thanks for the inspiration.
Agreed
Thank you for correctly identifying chorizo as iberian, the amount of people that think chorizo is mexican is 'too damn high'.
People actually think that? Lol
i love how he shows us how to make stuff that does not need any fancy tools are equipment
6:14
Oh god "synergistic" is going to be his new catchphrase, isn't it
Already kinda is
In Spain (Andalucía in particular) , we call the chorizo-bread-onion "migas" which is also the name we give to the interior crumbs of the bread. It's delicious and it's mostly like a picnic food (very dry for sure). We usually use a lot of garlic to make it pretty strong flavoured. The most important part is that it's dry, nobody likes soggy migas. Also, preparations like this one aren't weird, maybe with pork or with beacon it's more Spanish-like. Looks delicous!
"This is a little bit of work." Thought I was watching an Adam vid not Marco Pierre White
Also "gently color all sides"
There's no real recipe, its all up to you really
My dear mother used to make this for Sunday lunch, you can do use the stock pot like she did or you can do without, it’s your choice really
I've recreated this for valentine's sided with Rose Linguine and it came out amazing! I wasn't too sure about the lemon zest I added at first, thought it was overwhelming, but after getting cooked inside the kitchen, it gives a fresh kick, amazing recipe!
I immediately sent this to my boyfriend in hopes he makes this this weekend.
I wish you luck sis❤
Can I come
Good luck lmao this looks amazing
Smart
Simp
that segue from recipe to ad with the last frame of video becoming the header image on the website was incredible. if i was a youtuber i would definitely copy this lol
"the thick parts will need hardly any smashing"
Oh
That's what Adam said
I mean "oh"
*oh*
**oh**
Oh
The ad transitions are always so smooth
Adam's editing and checks "Focus on the THICK parts, the thin parts will need hardly any smashing."
Adam: I meant every word
The only youtube chef with recipes that you can always do at home, yet worth doing
Chef john has good recipes too
I imagine with these new tiny bottles of white wine, Adam carries several on him at any given time just in case a situation calls for adding white wine.
My favorite part about Adam's seamless Squarespace ad transitions is finding all the recipe Easter eggs in the site itself
I never knew "chicken sushi" was something I needed until I found Adam. Then again, I never knew I needed five gallons of white wine in every meal until I found him too.
It's not inspired by sushi. It's a roulade, a traditional form of preparing various cuts of meat, prevalent in many European cuisines.
@@karolinaliszewska4814 Especially in Poland
@@mirai5268 no, not especially, just because you're Polish doesn't mean it's most popular in Poland - just that you're most exposed to the Polish variations
@@karolinaliszewska4814 I never said I'm Polish
Clever and smooth visual transition to the SquareSpace plug!
I literally hold my breath after every sentence guessing, yep this is the one, he is going to somehow link this to squarespace, catches me off guard every time
I just love the very mediterranean way you cook, so nice to watch
0:36
"Red flavoured" 🤨
Tried using this method for beans after pan searing some chicken for Valentine's Day alfredo. They turned out delicious!
“Go roll one up yourself” 😉
Can u show me how to ??
@@chicuongvu1806 haha just fly down to Texas and we can roll one up 😂
Instructions unclear, Kitchen smells of weed but I'm not getting high
Wow I love this parallel editing going on with the chicken flattening and the chorizo shallot mix cooking
"Those green beans glisten..."
Me: Uh huh
"like a new website..."
Me: Oh no
"FROM SQUARESPACE"
This man is an absolute font of information and a mastermind of marketing xD Kudos for that transition into the sponsor
I’ve seen this sneak peek on Instagram.
Also, I would use a pastilla de caldo de pollo Knorr.
No Marco references allowed.
un cubito :3
The pastilla de caldo de pollo Knorr is true Spanish.
But it's my choice, really.
I said no Marco references.
I really hate it that you can rarely if not cannot talk about Knorr without some normie saying ‘It’s your/my choice (really)’, ‘there’s no (real) recipe’, you name it.
If you didn't know Adam was a professor of Journalism at Mercer University before he pursued his UA-cam channel(completely). That is why his choice of words and way of speaking is smooth af.
Explains a lot!
I like how he uses the original kitchen tools. His stove top get grease splattered and shows. No time for cleanup. I love it. Makes it more my style.
hey, I just made myself dinner. Best time to watch cooking videos
Adam I made your meatloaf yesterday. It was perfect, putting the glaze in the meat was the perfect cherry on top
somehow i feel adam recorded this at 3 am, he just sounds so quiet and peaceful like he's bob ross
2:00PM on a Thursday is best part of the day
could you make a “Ramen 101” ? that would be great
Idk if Adam will ever do it, but I've been watching a channel called Way of Ramen to learn basics!!! It's one guy who is sharing his ramen learning journey. Super helpful stuff imo.
Seems out of style for Adam
i think he might be able to do it ..
ADD SOME WHITE WINE FOR TASTE
This would probably make a great thanksgiving or christmas dish, as an alternative to typical whole bird and stuffing.
"Red flavored" yes. Speaking my language.
I think you’d be the perfect person to explain the difference between “broil” and “bake” on oven settings. Which is best to use for what.
Who watches these right before dinner
Hey Adam, I recommend putting some chicken bouillon in your green beans. Very good
Hi from sweden! I would really love to see a collab with alex frenchguy cooking, he is a really cool guy and you should check him out
Alex lives in france, and adam is in america
Tjena tjena
@@asafabramov1434 lmao
Made this! It was a bit of work, but as long as you clean as you go, it is a wonderful recipe. My dad loved it. Adam's opened my eyes back up to cooking. Great recipes, Adam!
Hey Adam! Can you do a video on about making ramen? 🍜
Your the first comment
@@melikedino5129 your the second comment
@@melikedino5129 brother...
I’m the third
@@lemonke3774 LE MONKE? I have been looking for my family 😭
Just woke up from a nightmare in which Adam had died from being stung by a wasp. What a relief that he's still alive and teaching me to properly SEASON MY CUTTING BOARD.
“swirl chicken”
"person that is breathing"
I made this for Valentine's Day, and it was a big hit. I used broccoli instead of green beans, but it was still enhanced by using the remainder of the chicken/chorizo. Thanks Adam!
"Go roll one up yourself"
Uhm... sure Adam lol
Chicken rolls are amazing and make meals so interesting. I made some just the other day - stuffed with prosciutto and smoked gouda, topped with a white wine cream sauce with diced tomato, roasted garlic cloves, and parsley. I roasted the chicken on a rack in my oven over some seasoned yellow squash, zucchini, and red onion. As the chicken roasted I brushed a few time with Italian herb dressing. Amazing
hey adam, can you make videos about arab recipes? I'm curious ur take on them
The transition from the video to the ad was soo smooth
Man lately all I can hear is him breathing when he starts a new sentence.
“What up yall”
Why have you done this to me now. I can't unhear it
@@justolivr4681 you get to suffer as well
Damn you i can't stop now. Wtf man
ua-cam.com/video/8zra_fMjxzw/v-deo.html
I always look forward to mondays and Thursday now because of your videos adam!
hey, i love your videos, and ive been watching for almost a year now.
but i was wondering is you could make a gluten free pizza recipe?
my family has celiac decease so we cant really enjoy homemade pizza
(also can i be pinned ive never been pinned before)
I truly love your videos Adam! The pace of the newest ones is so fast though! Hard to keep up...
"This is a one-pan dinner." So, he is too lazy to put everything he needs for cooking in the dishwasher. He has one, he said so in a earlier video where he dismissed cast-iron pans as "having no time for a pan he couldn't put in the dishwasher".
It's way simpler tho
Yeah.. is there something wrong with that?
yes. because the home cook should be lazy. why do i want 5000 dishes to clean when i just want to eat dinner, then watch a movie with my loved ones?
@@smugidiot2413 that why dishwashers were invented for in the first place. You can do all that while the dishwasher is running and put the dishes out afterwards.
@@CalebCalixFernandez some people don't have dishwashers lol, or at least functioning ones
An adam ragusea video is the best birthday present i could ever hope for!
Adam is so fun to watch cooking, im not a cook but his aura just keeps me entertained, i wouldn't mind if this video was an hour or 2
The return has been solidified. He brought the wine back
That switch to the ad was so smooth im buttered
I love the pace of your video recipe tutorials! This recipe looks excellent. I make my own chorizo and look forward to using some in this recipe. Thank you very much!
Awesome video man! I’m keen to learn more from your Channel
Thank you Adam 👍🏼😉 I really enjoy watching you I feel like I’m in the kitchen with you ! You have a great personality…You always have such great ideas and I love the way you explain everything. just want to give you a heads up… I make your New York style pizza a lot 😜(as I am from Brooklyn New York living in California now) .. I also make your Dads macaroni and cheese 🙌🏼and I’ve given out the recipe to many people (I share your website😉)it is the best mac & cheese ...anyway know that we appreciate you God bless you sweetheart, Maria
That ad transition was PERFECT
Glad I'm not the only one to add water to my pan!! Always do that a couple times myself but never see it in cookies videos or shows. Deglaze, nice term for it I guess too!
I can already taste the meme potential of this video. Amazing work as always, Adam.
Caballero, you reallty know how to make great things with spanish food. Hope you could one day make a nice food tourism when things get calmer. Muchas gracias por la receta
@6:37 - Perfection! Clever! Seamless!!