Very much appreciate you giving us what the cut is called in Australia - It's annoying that every cut isn't just called the same thing everywhere, so it's nice to know for sure what to ask my butcher for :)
Whole seed mustard is an underrated condiment. It has the mustard taste, but without the overpowering bitterness and acidity of regular yellow mustard. And it looks fancy!
I love mustard. At any given time I have half a dozen different jars of mustard in the fridge. I have never had this before and I'm going to give it a try.
Adam is always so considerate with letting us know extra info that others don’t really provide like the different cuts of meat and their names in different regions or if an ingredient would make a great vegan option.
If I go to a butcher in England there will be “Rump” & “Sirloin” as separate cuts. Not the giant cuts that encompass like half the animal that the Americans get😂😂 Wish I was a Yank
I've decided to make the mustard seeds. We have not tried them yet, but I got a tip for anyone who's not very competent cook (me): Make sure your kitchen is well ventilated. Boiling Vinegar is one way to fully rinse your sinuses. Update: I decided to make the entire recipe for my family and it was amazing. Couldn't find any dark leavy greens so I just used spinach, which also tastes really good. Though one thing with spinach is that a lot of water comes out of it, so what I did was lift out the spinach with thongs and I cooked the left-over liquid down to a glaze which I then threw on the spinach. I can highly recommend this. Given that this is one of the first regular meals I made, I think it went really well.
Pork is seriously disgusting. You shouldn't eat it. Look up cysticercosis. Even assuming you're eating it cooked, it's just an all around filthy animal.
I love how he always approaches these recipes as a home cook and not a youtube chef. Nothing wrong with that, but it's not super helpful. Seeing the mistakes and his thought process makes these recipes so much more approachable.
@@lordrindfleisch1584 same. Joshua is more for entertainment and wishing I had the things he did. Adam is much more approachable and realistic and that's my favorite thing about him. I've probably made 60% of his recipes
@@lordrindfleisch1584 Joshua is all about clickbait entertainment… his show concepts often conflict, usually not practical. And he never really gives credit to his sources…
@@MartinDeHill I think about two years ago in a video about deviled eggs - "Purple deviled eggs - from Lazy Susan Tapas Bar". While the eggs didn't turn out as colorful as I'd have liked the pickled mustard seeds became my favorite condiment in 2020 and had them on and in so many dishes in the first lockdown.
Hey Adam! Love all of your videos! Quick question if you dont mind me asking. On that deviled egg video you did in Macon a while back, the chef there mentioned not having to salt the mustard seed garnish because they're already salty, but I noticed in this video you salted their pickle. Obviously you can just taste and adjust, but just wondering if you can remember the taste, which of the two you prefer more!
This is very close to a condiment we served at the restaurant I work at. First we prep shallots and red chilli, both finely diced. Add lemon zest then olive oil. Pestle/mix some parsley (we used curled ones, but regular works no problem) with olive oil, fold in the onion mixture and then the pickled mustard seeds. We called it "chimichurri". It tasted delicious along with the grilled beef we served.
Great content Adam! Any chance of covering antibiotic use in food production and their overall effects as your next food science video? I feel like despite all the accessible info it's a frequently misunderstood topic that isn't so one sided as people think. Like, whether grass-fed/pasture raised/antibiotic free are really as sustainable as one would think and such. As always, keep up with great content!
One of the most solid recipes on this channel. Practical, looks tasty, healthy and cheap. Also Adam flexing his chin ups is like gold. We didn't deserve that.
I am honestly very proud of how you have taken control of your health. I'm on a weight loss journey myself to fix a lot of health problems that were developing.
I noticed that you spoke in the first person and stayed in the first person through the video and, while it’s subtle and unnecessary for everyday communication, I appreciate it :)
Just made this for a family dinner, super delicious! I blanched the mustard seed three times and subbed chili for habanero, it turned out great. When cooking your garlic and ginger, be extra careful to let the pan cool for a minute after taking the steak out. My pan was too hot and my garlic ended up dark.
I like how you do a fair amount of videos that are just Protein + Veggies bc I'm trying to do more meals like that. Gonna try these mustard seeds for sure
I like that with each video, I get a better recognition for Adams sponsorship transitions. This time, I already started smiling when he said „you might notice a pattern“. 😄
I got hooked on these mustard seeds after your purple deviled egg video where you visited a restaurant in GA. I’ve been making them ever since. They are good on almost everything, I use them like pickled red onions which I also always have in the fridge.
I know that you're semi-professional home cook, but I'm so excited for you to visit the restaurant I work at in Knoxville. It's a southern farm-to-table experience and I'm *sure* I'll see you there soon!
I know someone else in the comments mentioned how you're taking the home cook approach (because most subs/viewers are of course!), but I need to also add that you teach us without talking down to us either. A lot of finer details like how you can actually use the stems of the kale (which most other content creators suggest to just discard ) or going into detail about the cut of meat that you get isn't always one section, and how each piece will cook [somewhat] differently. It's just a nice breath of fresh air to get a perspective that isn't drilling into your head that you, "need x,y,z and need to do it in exactly 1, 2 and 3 to get the perfect dish". Not everyone has the time, skills or availability to some ingredients. So it's just nice when you offer advice, substitutions (if there are any) and even show common mistakes on occasion; you're just as human as the rest of us and you don't pretend to be :)
I always cook my vegetables in the same pan I cook my protein. I usually cook fish, take it out, throw in frozen vegetables and deglaze with some sort of flavorful liquid (my favorite is pickle brine), but if I have no choice, a little bit of water to help scrape the fond off the pan.
When cooking the leaves, it'll really help if you can get a lid on top of that pan. Keeping the heat and steam in will help the leaves wilt and reduce in volume more quickly.
I had a steak with these little balls of flavor like 8 years ago, and I've been trying to figure out what that was for a while now with only what it looked like in my memory from then. Now I'm almost 100% sure that it was pickled mustard seeds
I've always loved your recipes but I'm so glad you're making more heart healthy foods, these are the kind of dishes that health nuts can enjoy too. Thank you
I'm back after watching the first 5 minutes of the new podcast video. I will fully admit that I did not notice the messed up shot. It definitely looked intentional, especially with that cool zoom in
Those mustard seeds are great as a show-off thing when cooking for other people. Very easy to do, yet they look fancy and are kind of special because hardly anyone uses them in the kitchen.
The meal looks great, but this is the first ad I haven't skipped thru. Very useful, and goes hand in hand with your food science theme. Thanks for the recipe!
Adam, I loved the mustard seeds preserve. I tried yesterday doing your recipe, and it was delicious, with a few observations that I didn't noticed on your video: I did about 300g of mustard seeds and I noticed that it needs a lot of water to boil. The first boil almost had suck up all the water and the goo (mucilage) is easy to burn if unnatended. The third boil, with the vinegar, had almost the same problem, except I avoided it to burn by simply styring it constantly. I dunno if it will do any better, but the second time I try this recipe, I will styr it constantly at both stages (water and vinegar). I used red chilli pepper flakes and brown sugar and it got a brown color and a delicious bittersweet taste. Also, I may try to roast, a little bit, the seed before on the next time, dunno if it will add up to the final product. Thanks a lot, keep up the awesome quality! Cheers from Brazil!
I like how you mention things you would do differently next time. So many cooking channels act like what they show is completely perfect but realizing error, at least within your own subjective taste is refreshing to see.
This is why I love Adam, his videos have continuity, and when another recipe comes up that uses a component he's already made a video about, he doesn't just tell you to watch that video from the past. But re-does a simplified version
Squats, rower machine, and deadlifts are all natural test boosters + brisk walking or what I do, go for a ruck march (for cardio, which both are great for T building) they get the heart, lungs, stamina, and endurance up, _and_ they are better for your joints and are more effective than running (especially for men). I have/recommend a nice area with inclines and declines (also scenic views are nice and they help mentally) and I march for 2 miles @30-45 minutes as the goal finishing time, w/NLT 35lbs of weight in the sack (for beginners), w/≈55lbs being a fairly decent amount of weight, which you can always go higher; 55 lbs is more like the standard amount of weight we had to have in our rucks in the army when we did ruck marches. Another thing that's beneficial about rucking specifically over just walking is that it also builds muscle and cuts weight at the same time, and if you're like me with disc disease (what do my spine and I have in common? We're both degenerates), and bad knees, whether from harsh military service in the army or Marines, or you have old sports injuries from football or hockey, ruck marches can still give you that good workout without bothering the back or knees, even with good weight because (if worn properly), the frame and sack sit high up on your back, and you get upper body strength and muscle growth as well. My traps, neck, and deltoids get good exercise along with my lower body. Sometimes I'll put a lot more weight in the bag and really hoof it and I'll go 4mi instead of the usual 2 and by the time I get to my truck my legs are SMOKED, like jello like Gumby to where I have to pace around without the ruck sack for about 5 minutes to get the shakes and wobbles gone so I can drive home, and amazingly (the other benefit of rucking) when I wake up the next day, I'm not sore AT ALL! so you can literally do this everyday and it won't hurt you :)
you've got some funky cinematography going on in this one, and the fact that i noticed is how i know i need to step away from my film classes for a little bit. food looks good too :)
I think you'd really appreciate cooking in a wok. The high sides are great for situations like with the kale, and you can really stir things vigorously without them falling out.
I'm sure this is absolutely incredible, I'm going to attempt this immediately! I love ALL of the ingredients and I love to cook . thank you very much for the recipe
*only for fans over 18 years old* LOVEME.UNO/AGNEZ He's the person I love, he's my light day. The way the music flows and sounds is extravagant and fun. Anna is icon, legend, beautiful girl, princess, inspiration, a star. I could go on and on, understand this. #垃圾
Adam, If you like heterogeneity in food, try making "Tahdig" rice. its very easy, too. Make rice in a non-stick saucepan, wash it first, add a tablespoon of oil and salt to taste. mix it and let it boil for 30-40 minutes on low heat. as the water evaporates, oil goes down and fries the rice, it becomes crispy! amazing texture contrast.
Although I don't eat meat, I was intrigued by the mustard-seed condiment in the thumbnail and came to see what that was all about. My first thought was that it could be an interesting sort of vegan caviar (in texture, that is). Looking forward to experimenting with it!
Just letting you know I take note of your audio editing, would've never thought to edit a video like that but thanks, for the ear cushions and the inspiration
Alex (French Guy Cooking) has a massively intensive series on meatballs where he compares all sorts of meatballs, I highly recommend! ua-cam.com/play/PLURsDaOr8hWWt59j2IJlPADnmU6SS-tEk.html
Don't think I ever cooked a Sirloin Steak persay. Only ground it for a patty/burger. Gotta add fat for sure. I love kale. Those pickled mustard seeds I've tried twice. Still gotta perfect it. Though my brother thinks it's divine. Thanks for another great video. Peace all!!
Oeww i gotta make those picled mustardseeds. They would go great with an afternoon cheeseplate or a brunch with some eggs benedict. Maybe some carpacio on toast or a ductch favourite, on filet americano. Its a raw meat paste with a red-ish look. Usualy you eat that with raw onions but i bet these would taste amazing on it as well
At this point I think Adam needs a graphic for "glossy" like he has for "acidity" and "heterogeneity." He basically makes everything he cooks as glossy as possible
Jonathan: "ugh, here comes the advertisement." Me: "Ads pay for content so you don't have to. Be happy that there's a vibrant marketplace to support the content you like, because it probably won't last. I watched the music and journalism industries get all but destroyed by the implosion of their business models, and all kinds of things I loved suddenly disappeared because no one would pay for them."
Okay, but I do wish that people were willing to pay for content. I can hate ads and still want content creators to get paid, but sadly that's not what we as a culture seem to have chosen.
Never been a big fan of mustard so I doubt this recipe is for me but I still watched the whole video! Adam you’re the man. Legit cooked one of your recipes for my grandmother last night. She was ecstatic! You have mastered the art of hearty, (sometimes) healthy, home cooking. Thanks for sharing it with us!
Hey Adam!Great Video as always! when is the next Q&A? i would love to know if you still enjoy being a youtuber as much or now that it has been your job for a few years now does it get boring or tedious?
Hi Adam, have you thought about making a food science video on how burnt meat is carcinogenic and the risk/chance of it affecting people? you mentioning it in the video and it caught my ear
I am enjoying these videos thanks for making them have a quick tip if it's interesting to you if you throw a wet towel under your cutting board it will slide around less works with a paper towel as well
This reminds me of a sandwich I could get in the United Kingdom. It was a fillet on a piece of English toast, spread with English Mustard, with a side of small greens. Looked very much like your dish! Making me hungry...
Nice video Adam! Always been a lurken and never commented but i like ur style in videos, so entertaining. I find myself just watching ur recipes when im doing everything haha anyway hope ur having a great day :)
Very much appreciate you giving us what the cut is called in Australia - It's annoying that every cut isn't just called the same thing everywhere, so it's nice to know for sure what to ask my butcher for :)
got an ad for aussie shampoo while reading this comment
The proper term in Ozzieland for this cut is "stike", innit? ;-)
Just had an "argument" with my Aussie friends about "tasty cheese" finally found out it's basically cheddar cheese lol.
I kinda like that we have so much variety in the English language
I have a similar, or even mor pronounced, problem with this in German.
Whole seed mustard is an underrated condiment. It has the mustard taste, but without the overpowering bitterness and acidity of regular yellow mustard. And it looks fancy!
The overpowering bitterness and acidity is precisely WHY regular yellow mustard makes me want to retch. Thanks for the tip 👍 on whole seed mustard. 🙂
I love mustard. At any given time I have half a dozen different jars of mustard in the fridge. I have never had this before and I'm going to give it a try.
I like them when they are in gas form
@@minuteman4199 Do you keep Chinese hot mustard on hand? I don't know where to buy it, but I love spicy sauces.
@@yezki8 bruh
The world is getting weirder by the day, Adam decided to season the steaks insted of the cutting board.
Adam is the kind of guy who finds a new thing and gets passionate about it and tells everyone then after a while he comes back to his senses
Ya but then he gives us the ol' 'Stir the pot with the big knife' beaut of a move.
9:02 I believe they call this in film school a "Dutch angle." A very artistic take Adam, well done
Was hoping someone would go back and make a comment on this after seeing the podcast vid 😂
Nice!
Good eats definitely used those a lot lmao
Adam is always so considerate with letting us know extra info that others don’t really provide like the different cuts of meat and their names in different regions or if an ingredient would make a great vegan option.
Okey lets get this out in the open: that thing with yellow dots looks gross. Like a hundred tiny foul pus bulbs, begging to popped
If I go to a butcher in England there will be “Rump” & “Sirloin” as separate cuts. Not the giant cuts that encompass like half the animal that the Americans get😂😂 Wish I was a Yank
@@thesoupiestsoupster9019 No lol. What am I, a Rockefeller?
I've decided to make the mustard seeds. We have not tried them yet, but I got a tip for anyone who's not very competent cook (me): Make sure your kitchen is well ventilated. Boiling Vinegar is one way to fully rinse your sinuses.
Update: I decided to make the entire recipe for my family and it was amazing. Couldn't find any dark leavy greens so I just used spinach, which also tastes really good. Though one thing with spinach is that a lot of water comes out of it, so what I did was lift out the spinach with thongs and I cooked the left-over liquid down to a glaze which I then threw on the spinach. I can highly recommend this.
Given that this is one of the first regular meals I made, I think it went really well.
Hello Adam, bless you and your family, your videos got me into cooking and now I'm training to become a chef. Thanks for being an inspiration
Jotaro
Dio
Oh ? You're approaching me?
Congrats dude
me too also hi fellow jojo fan
I like mustard on pork. Never thought of using mustard seeds in this manner, so pork will be in my menu for the foreseeable future. Thanks!
What
@@vinn8710 …he likes pork with mustard. so now he is going to try out eating pork with mustard seeds more often.
@@midshipman8654 but pork is not halal remember allah is always watching plese read Quran
@@zayn1954 ok
Pork is seriously disgusting. You shouldn't eat it. Look up cysticercosis. Even assuming you're eating it cooked, it's just an all around filthy animal.
I love how he always approaches these recipes as a home cook and not a youtube chef. Nothing wrong with that, but it's not super helpful. Seeing the mistakes and his thought process makes these recipes so much more approachable.
Agreed. I love Joshua Weissman and his recipes always look really cool. Never gonna make any of them tho
@@lordrindfleisch1584 same. Joshua is more for entertainment and wishing I had the things he did. Adam is much more approachable and realistic and that's my favorite thing about him. I've probably made 60% of his recipes
@@lordrindfleisch1584 Joshua is all about clickbait entertainment… his show concepts often conflict, usually not practical. And he never really gives credit to his sources…
@@lordrindfleisch1584 that’s how I feel about Babish.
One of my favorite meals is a ribeye and spinach, with the spinach cooked in the meat drippings. Its absolutely divine to my 7 month pregnant self.
Sounds yummy, I'm actually gonna try doing that tomorrow. Lol
i thought pregnant women should only eat steak well done
@@La_sagne 😐
how are you and the kid doing? Hope it's alright if I ask
I was wondering when the pickled mustard seeds would make another appearance on this channel.
Did I miss a previous appearance?
@@MartinDeHill they are in the purple devilled eggs video
@@MartinDeHill ye the devilled eggs vid
@@MartinDeHill I think about two years ago in a video about deviled eggs - "Purple deviled eggs - from Lazy Susan Tapas Bar". While the eggs didn't turn out as colorful as I'd have liked the pickled mustard seeds became my favorite condiment in 2020 and had them on and in so many dishes in the first lockdown.
Oh man, that's exactly what I've been doing with greens everytime I have a steak and honestly, they come out more satisfying that the steak itself.
Not having that lol
@@isfbuster6733 I'm just not mega-keen on steak anymore my dude, that's all.
Hey Adam! Love all of your videos! Quick question if you dont mind me asking. On that deviled egg video you did in Macon a while back, the chef there mentioned not having to salt the mustard seed garnish because they're already salty, but I noticed in this video you salted their pickle. Obviously you can just taste and adjust, but just wondering if you can remember the taste, which of the two you prefer more!
Yeah, tasted those and felt like they needed salt. Couldn't tell you why.
@@aragusea No worries! Cooking for yourself is all about taste :). Thanks for the response!
@@aragusea
>tastes condiment
>"needs salt"
>doesn't elaborate
>leaves
@@StarkMaximum that’s all he does honestly
@@StarkMaximum what is there to elaborate on? if the shit isn't salty enough, add more.
This is very close to a condiment we served at the restaurant I work at. First we prep shallots and red chilli, both finely diced. Add lemon zest then olive oil. Pestle/mix some parsley (we used curled ones, but regular works no problem) with olive oil, fold in the onion mixture and then the pickled mustard seeds. We called it "chimichurri". It tasted delicious along with the grilled beef we served.
Chimichurri is one of the greatest steak condiments ever made. I think Adam has made it in the past.
I love how transparent you are with let's get checked... All the best to you Adam on your health journey
Great content Adam! Any chance of covering antibiotic use in food production and their overall effects as your next food science video? I feel like despite all the accessible info it's a frequently misunderstood topic that isn't so one sided as people think. Like, whether grass-fed/pasture raised/antibiotic free are really as sustainable as one would think and such. As always, keep up with great content!
Adam did a video about organic meats and labels, in case this is what you're looking for! ua-cam.com/video/p8RkiEX9j4Y/v-deo.html
"Lean meat"
"I love purple"
Its all coming together...
I... love... LEANNN
Anyone here to find the weird kale angle he mentioned in the podcast? I think it’s 9:02
Yeah, it’s kinda kinda funny honestly. Looks like that camera is falling over
One of the most solid recipes on this channel. Practical, looks tasty, healthy and cheap. Also Adam flexing his chin ups is like gold. We didn't deserve that.
Tried this once, and now is something i try to cook every other month. Always coming back to this video.
I am honestly very proud of how you have taken control of your health. I'm on a weight loss journey myself to fix a lot of health problems that were developing.
I noticed that you spoke in the first person and stayed in the first person through the video and, while it’s subtle and unnecessary for everyday communication, I appreciate it :)
Glad to see you re-using the seeds from Lazy Susan: famed topless bar.
9:00 The MTV angle shot
90s rock video angle
Eat the seeds. Become mustard tree.
Just made this for a family dinner, super delicious! I blanched the mustard seed three times and subbed chili for habanero, it turned out great. When cooking your garlic and ginger, be extra careful to let the pan cool for a minute after taking the steak out. My pan was too hot and my garlic ended up dark.
I always appreciate how well most of your recipes when I’m “cooking for one”
I like how you do a fair amount of videos that are just Protein + Veggies bc I'm trying to do more meals like that. Gonna try these mustard seeds for sure
When I see that he seasoned the steak, not the cuttingboard: *confused anger*
Adam, brilliant overhead slow zoom on the steak cooking section.
Happy Birthday in advance, Adam. 40 was my prime as it no doubt will be yours too! Cheers!
I like that with each video, I get a better recognition for Adams sponsorship transitions. This time, I already started smiling when he said „you might notice a pattern“. 😄
I got hooked on these mustard seeds after your purple deviled egg video where you visited a restaurant in GA. I’ve been making them ever since. They are good on almost everything, I use them like pickled red onions which I also always have in the fridge.
Here in Brazil the sirloin cut is very well regarded as one of the best curts for churrasco.
I know that you're semi-professional home cook, but I'm so excited for you to visit the restaurant I work at in Knoxville. It's a southern farm-to-table experience and I'm *sure* I'll see you there soon!
8:56 The MTV angle
I love Adams child like love of purple food. It's amazing to see someone so confident in liking something so small.
Here after watching the podcast, I did not notice the framing i gotta be honest lol
I know someone else in the comments mentioned how you're taking the home cook approach (because most subs/viewers are of course!), but I need to also add that you teach us without talking down to us either. A lot of finer details like how you can actually use the stems of the kale (which most other content creators suggest to just discard ) or going into detail about the cut of meat that you get isn't always one section, and how each piece will cook [somewhat] differently.
It's just a nice breath of fresh air to get a perspective that isn't drilling into your head that you, "need x,y,z and need to do it in exactly 1, 2 and 3 to get the perfect dish". Not everyone has the time, skills or availability to some ingredients. So it's just nice when you offer advice, substitutions (if there are any) and even show common mistakes on occasion; you're just as human as the rest of us and you don't pretend to be :)
I always cook my vegetables in the same pan I cook my protein. I usually cook fish, take it out, throw in frozen vegetables and deglaze with some sort of flavorful liquid (my favorite is pickle brine), but if I have no choice, a little bit of water to help scrape the fond off the pan.
MPMD future video: Adam Ragusea natty or not, checking his test levels
I'm looking for the MTV angle shot and I truly don't see it, is it the shot at 8:18? It doesn't look that bad at all!
I'm guessing 8:56
What Eszik said or 8:45
9:07
When cooking the leaves, it'll really help if you can get a lid on top of that pan. Keeping the heat and steam in will help the leaves wilt and reduce in volume more quickly.
8:43 bye
I had a steak with these little balls of flavor like 8 years ago, and I've been trying to figure out what that was for a while now with only what it looked like in my memory from then. Now I'm almost 100% sure that it was pickled mustard seeds
I've always loved your recipes but I'm so glad you're making more heart healthy foods, these are the kind of dishes that health nuts can enjoy too. Thank you
I'm back after watching the first 5 minutes of the new podcast video. I will fully admit that I did not notice the messed up shot. It definitely looked intentional, especially with that cool zoom in
Those mustard seeds are great as a show-off thing when cooking for other people. Very easy to do, yet they look fancy and are kind of special because hardly anyone uses them in the kitchen.
The meal looks great, but this is the first ad I haven't skipped thru. Very useful, and goes hand in hand with your food science theme. Thanks for the recipe!
Who else came back here to look at the sick MTV kale angles?
I wanted the mustard recipe. But yeah.
I like how he corrects himself when he does something wrong. He doesn’t try to cushion it to make it seem like he Is always correct
Adam, I loved the mustard seeds preserve. I tried yesterday doing your recipe, and it was delicious, with a few observations that I didn't noticed on your video: I did about 300g of mustard seeds and I noticed that it needs a lot of water to boil. The first boil almost had suck up all the water and the goo (mucilage) is easy to burn if unnatended. The third boil, with the vinegar, had almost the same problem, except I avoided it to burn by simply styring it constantly. I dunno if it will do any better, but the second time I try this recipe, I will styr it constantly at both stages (water and vinegar). I used red chilli pepper flakes and brown sugar and it got a brown color and a delicious bittersweet taste. Also, I may try to roast, a little bit, the seed before on the next time, dunno if it will add up to the final product. Thanks a lot, keep up the awesome quality! Cheers from Brazil!
Idk about health or whatever but imo sirloin is one of the best cuts you can get.
Absolutely amazing flavor and if cooked right also very tender.
I like watching your videos because it feels like I'm just watching a buddy cook something cool for his family
I like how you mention things you would do differently next time. So many cooking channels act like what they show is completely perfect but realizing error, at least within your own subjective taste is refreshing to see.
your production is really on point these days, Adam. Congrats on your channel and new podcast!
Ah, mustard seeds from the Topless Bar! Man, that’s weirdly nostalgic…
This is why I love Adam, his videos have continuity, and when another recipe comes up that uses a component he's already made a video about, he doesn't just tell you to watch that video from the past. But re-does a simplified version
I'm not usually too keen on super lean beef, but this looks fantastic! I'll have to try this out!
Squats, rower machine, and deadlifts are all natural test boosters + brisk walking or what I do, go for a ruck march (for cardio, which both are great for T building) they get the heart, lungs, stamina, and endurance up, _and_ they are better for your joints and are more effective than running (especially for men). I have/recommend a nice area with inclines and declines (also scenic views are nice and they help mentally) and I march for 2 miles @30-45 minutes as the goal finishing time, w/NLT 35lbs of weight in the sack (for beginners), w/≈55lbs being a fairly decent amount of weight, which you can always go higher; 55 lbs is more like the standard amount of weight we had to have in our rucks in the army when we did ruck marches. Another thing that's beneficial about rucking specifically over just walking is that it also builds muscle and cuts weight at the same time, and if you're like me with disc disease (what do my spine and I have in common? We're both degenerates), and bad knees, whether from harsh military service in the army or Marines, or you have old sports injuries from football or hockey, ruck marches can still give you that good workout without bothering the back or knees, even with good weight because (if worn properly), the frame and sack sit high up on your back, and you get upper body strength and muscle growth as well.
My traps, neck, and deltoids get good exercise along with my lower body.
Sometimes I'll put a lot more weight in the bag and really hoof it and I'll go 4mi instead of the usual 2 and by the time I get to my truck my legs are SMOKED, like jello like Gumby to where I have to pace around without the ruck sack for about 5 minutes to get the shakes and wobbles gone so I can drive home, and amazingly (the other benefit of rucking) when I wake up the next day, I'm not sore AT ALL! so you can literally do this everyday and it won't hurt you :)
Mustard seeds are by far one of my favorite thing too! I use pestle and mortar to crush them though. This way is quite interesting too.
you've got some funky cinematography going on in this one, and the fact that i noticed is how i know i need to step away from my film classes for a little bit. food looks good too :)
I think you'd really appreciate cooking in a wok. The high sides are great for situations like with the kale, and you can really stir things vigorously without them falling out.
I'm sure this is absolutely incredible, I'm going to attempt this immediately! I love ALL of the ingredients and I love to cook . thank you very much for the recipe
*only for fans over 18 years old*
LOVEME.UNO/AGNEZ
He's the person I love, he's my light
day. The way the music flows and sounds
is extravagant and fun. Anna is
icon, legend, beautiful girl, princess, inspiration,
a star. I could go on and on, understand this.
#垃圾
Omg mine doesn't look like the picture but it's one of the best things I have ever eaten
8:54 was what he was talking about btw
It made my mouth water. beautiful presentation. Greens and olive oil helps the body absorb the nutrients too.
Adam, If you like heterogeneity in food, try making "Tahdig" rice. its very easy, too. Make rice in a non-stick saucepan, wash it first, add a tablespoon of oil and salt to taste. mix it and let it boil for 30-40 minutes on low heat. as the water evaporates, oil goes down and fries the rice, it becomes crispy! amazing texture contrast.
Wow a sponsor I actually have a remote chance of using, thanks Adam
It feels like adam has a new favorite thing every video.
Although I don't eat meat, I was intrigued by the mustard-seed condiment in the thumbnail and came to see what that was all about. My first thought was that it could be an interesting sort of vegan caviar (in texture, that is). Looking forward to experimenting with it!
Just letting you know I take note of your audio editing, would've never thought to edit a video like that but thanks, for the ear cushions and the inspiration
i love that you have a new favourite thing every other episode!
Hello Adam. Ever considered making Swedish meatballs and comparing them to Italian ones? Would be a cool video
Love this idea
That'd be a good one. Swedish meatballs are virtually identical to breen, which would help me out. So hard to find good breen recipes.
@@Phazon8058MS No1 has ever seen a Breen, & lived! They never take those masks off!
Alex (French Guy Cooking) has a massively intensive series on meatballs where he compares all sorts of meatballs, I highly recommend!
ua-cam.com/play/PLURsDaOr8hWWt59j2IJlPADnmU6SS-tEk.html
Don't think I ever cooked a Sirloin Steak persay. Only ground it for a patty/burger. Gotta add fat for sure. I love kale. Those pickled mustard seeds I've tried twice. Still gotta perfect it. Though my brother thinks it's divine. Thanks for another great video. Peace all!!
The mustard seeds are super versatile, I used them in a salad dressing the other day and it turned out pretty good
Oeww i gotta make those picled mustardseeds. They would go great with an afternoon cheeseplate or a brunch with some eggs benedict. Maybe some carpacio on toast or a ductch favourite, on filet americano. Its a raw meat paste with a red-ish look. Usualy you eat that with raw onions but i bet these would taste amazing on it as well
Adam, you are on a whole new level of production. Your videos are amazing in every way
He didn't season his cutting board this time, just kinda rolled it around in everything. Very nice.
Hey, he’s actually seasoning the steak
At this point I think Adam needs a graphic for "glossy" like he has for "acidity" and "heterogeneity." He basically makes everything he cooks as glossy as possible
I'll text Andrea. www.andreaghickey.com/
Who would’ve thought the day would come where Adam seasons his steak and not his cutting board?
Adam: “you may have noticed a pattern with today’s ingredients”
Me: “ugh, here comes the advertisement”
Totally unnecessary comment but okay
Jonathan: "ugh, here comes the advertisement."
Me: "Ads pay for content so you don't have to. Be happy that there's a vibrant marketplace to support the content you like, because it probably won't last. I watched the music and journalism industries get all but destroyed by the implosion of their business models, and all kinds of things I loved suddenly disappeared because no one would pay for them."
Okay, but I do wish that people were willing to pay for content. I can hate ads and still want content creators to get paid, but sadly that's not what we as a culture seem to have chosen.
@@aragusea I see videos by Ethan Chlebowski, Kenji Lopez-Alt, and others that put out videos without ads in every single video.
@@jonathangoldsmith7832 Then go watch them instead
İ didn't even notice the angle 😂😂😂 until you mentionned it in the podcast...
It looks on purpose and its for such a small duration... You're fine
These video's never fail to amaze me I love all your vids keep it up!
Never been a big fan of mustard so I doubt this recipe is for me but I still watched the whole video! Adam you’re the man. Legit cooked one of your recipes for my grandmother last night. She was ecstatic! You have mastered the art of hearty, (sometimes) healthy, home cooking. Thanks for sharing it with us!
definitely going to yoink that pickled mustard seed strategy!
Hey Adam!Great Video as always! when is the next Q&A? i would love to know if you still enjoy being a youtuber as much or now that it has been your job for a few years now does it get boring or tedious?
Heh the pickled mustard seeds coming into play after the deviled eggs from the Tapas bar, love when long time fans get to know little details
Just came here again to check out the MTV angle
Hi Adam, have you thought about making a food science video on how burnt meat is carcinogenic and the risk/chance of it affecting people? you mentioning it in the video and it caught my ear
I am enjoying these videos thanks for making them have a quick tip if it's interesting to you if you throw a wet towel under your cutting board it will slide around less works with a paper towel as well
I think the sweetness issue comes from vinager which becomes sweet when cooked
6:30 - "Why I season my cutting board and not my stea-"
sirloin is by far my favorite cut
One of these days my Adam Ragusea and transition alarm will properly work, and then I'll be unstoppable
Dear Adam!
We dont know each other
But you've been quite the role model for me.
Hope you keep up the GREAT content.
This reminds me of a sandwich I could get in the United Kingdom.
It was a fillet on a piece of English toast, spread with English Mustard, with a side of small greens. Looked very much like your dish! Making me hungry...
Nice video Adam! Always been a lurken and never commented but i like ur style in videos, so entertaining. I find myself just watching ur recipes when im doing everything haha anyway hope ur having a great day :)
Ah, the pickled mustard seeds from the purple eggs video return
Who else came back after the podcast to checky the angle?
Stirring the pot with a knife.... You absolute unit....