NEW RAGUSEA

[Anonymous No.18347308]

>Why I salt my mashed potatoes, not my boil water

https://www.youtube.com/watch?v=u94l5bS2d_o

looks like adam is continuing on the trend of unconventional seasoning patterns. does anyone else do it like him?

[Anonymous No.18347316]

>>18347308

[Anonymous No.18347321]

>Nu Ragusea

[Anonymous No.18347327]

>>18347308

[Anonymous No.18347330]

>>18347308

Does he have 7 peer reviewed scientific articles to back up him doing that?

[Anonymous No.18347331]

>>18347308
>Why I salt my mashed potatoes, not my boil water
makes sense whats the big deal?
you’d definitely have an easier time tasting for seasoning and would probably end up using less salt

[Anonymous No.18347338]

>>18347331
p.s. dont reply if youre gonna say muh increased temperature

[Anonymous No.18347341]

I can already taste the mald from this board, kek
he knew what he was doing with that title, and I'm loving it

[Anonymous No.18347351]

>>18347331
Agreed. With pasta? Well pasta remains solid and you want salt to get inside it, so salting the water makes sense. With something you're mashing though it makes fuck all difference so go ahead and season at the end of you care about tipping a fistful of salt down the sink.

[sage No.18347358]

>why I prep the bull, not the wife

[Anonymous No.18347373]

>>18347308
If you don't do that you're just wasting salt

[Anonymous No.18347389]

soykino

[Anonymous No.18347393]

>>18347308
I salt the water and the potatoes.

[Anonymous No.18347435]

>>18347308
say what you will about his pornographic career, he was completely correct in this video, the amount of absolutely bullshit cooking tips that can be disproved by literally just thinking about it for 5 minutes is insane.

[Anonymous No.18347457]

>>18347308
who the fuck would salt the water?
it's potato, not pasta.

[Anonymous No.18347518]

Fuck off spamming this garbage.

[Anonymous No.18347726]

>>18347308
Based raguseachad

[Anonymous No.18347814]

>>18347457
https://youtube.com/watch?v=IochM2MoIDA

[Anonymous No.18347836]

not even 20 posts in and more than half of them are seething kek. love whenever a new 'sea drops

[Anonymous No.18347845]

>>18347308
This guy shouldn't be doing videos. He's got a face for podcasting.

[Anonymous No.18347870]

>>18347308
>unconventional
why would I put salt in the water i boil mashed potatoes in? that's fucking retarded. normal poeple have always put salt on the mashed potatoes directly, you aren't drinking your boiling water afterwards.

[Anonymous No.18347875]

>>18347338
salt lowers the temperature of water anyway so that's a retarded point to bring up. ever made ice cream?

[Anonymous No.18347884]

>>18347814
They do this in Canary Islands too. They are great.

[Anonymous No.18347896]

>>18347870
That's just what he does. He makes some bullshit claims and talks about things everyone already does like he invented the wheel.

[Anonymous No.18347898]

>>18347896
>why salt is an underrated seasoning that goes well with most dishes

[Anonymous No.18347997]

>>18347393
This. And I pour some of the water back in. This is the only way.

[Anonymous No.18348018]

>>18347308
He should do more muh italian heritage -videos ngl

[Anonymous No.18348404]

I wish I could absorb his content in a way that doesn't make me want to light my monitor on fire
like if someone could just transcribe it into text, but in their own words so I don't accidentally hear his cadence in my head

[Anonymous No.18348421]

Haven't and probably won't watch this video, but this is how I prepped mashed potatoes in a restaurant every day for 8 years. Also, start them in cold water, otherwise you overcook the outside of the cubes (you are cubing your potatoes for mash right?) before the inside is fully done. THOROUGHLY drain them, and break them apart slightly to let off steam. You want to be able to add as much butter and milk as possible without turning them soupy. Whip them in a stand mixer on high with some melted butter, garlic oil, salt, and white pepper.

[Anonymous No.18348426]

>>18348421
And milk, though that part should be obvious.

[Anonymous No.18348478]

>>18348404
This but also wiesman

[Anonymous No.18348500]

>>18347308
Why would I take advice in any form from someone who can't be bothered to groom before presenting himself?

[Anonymous No.18348751]

Adam is a tumor on the modern culinary sphere. His Reddit view of simplifying and trivializing every aspect of cooking only serves as further dehumanization of the art. Cooking is an art one must learn after many mistakes and disappointments but that's what makes pulling it off even more grand.
Making a perfect round of bread after trying for a year isn't the same as just using a bread maker but people like Adam would say otherwise.
>Well the bread maker kneeds the bread and mixes all of the ingredients so it's way easier than actually rolling it out, sorry grandma
Taking the human element out of cooking and the process turns food and cuisine into just nourishment and nutrients.
If you object to this then you should be eating nothing but Soylent or what ever horribly processed shit they sell at the store.

[Anonymous No.18348776]

Sorry I don't watch jewish programming

[Anonymous No.18348788]

>>18348751
you've only watched like 3 ragusea videos out of his 400+ video discography if you think this. you're literally just wrong.

[Anonymous No.18348819]

>>18348788
To his credit the videos on truffles, doves, swine, and washing are nice but his overall empirical take towards cooking is soulless and needs to be beaten back.

[Anonymous No.18348823]

>>18348788
Adam pls

[Anonymous No.18349355]

>>18348751
I like his thin burger recipe. Can ck do better?
https://youtu.be/kWEKWJAgtC8

[Anonymous No.18349510]

>>18347435
>cooking tips that can be disproved by literally just thinking about it
Good thing this faggot does it for us so we dont have to

[Anonymous No.18349547]

>>18347814
The chad chef john vs the virgin cuckusa

[Anonymous No.18349551]

>>18349355
Holy shit he's so ugly. Surely he wouldn't look worse with that crap shaved off.

[Anonymous No.18349844]

>>18349551
have sex, incel.

[Anonymous No.18349903]

>>18347327
wtf is this real

[Anonymous No.18350344]

>>18349903
Of course, retard.

[Anonymous No.18350465]

>>18347308
That's all bullshit. You should be BAKING potatoes and then mashing them to begin with. It's infinitely superior mash.

[Anonymous No.18350489]

>>18347308
i just cook everything without salt then use table salt when i eat because thats the optimal way to make sure everyone has the proper amount of salt that they like to their taste

[Anonymous No.18350494]

>>18347308
he is a terrible, terrible cook like all generalist home cook youtubers. this makes them more relatable, and he's surely more proficient than his viewers so ultimately he elevates them.

[Anonymous No.18350512]

>>18347308

I like this guy

[Anonymous No.18350595]

Just another boring glasses youtube dork with no discernable personality making culinary vids to appeal to redditors

[Anonymous No.18351238]

>>18350595
>boring glasses youtube dork with no discernable personality
just call him a jud and be done with it.

[Anonymous No.18351251]

>>18349355
>beef plus butter equals happiness, that's just science.
i want to strangle him

[Anonymous No.18351256]

>>18351251
But instead you give him views.

[Anonymous No.18351547]

What the fuck was his fucking problem?!

[Anonymous No.18351595]

>>18350494
Unless someone is claiming he's a chef as a profession I don't see the problem, and no one including himself genuinely is. I am a shitty homecook with an oven and electric stove who will intentionally sacrifice some potential quality for effeciency, consistency, and price, so half the time I get something out of his videos. I also know and have some better variations on his dish if I'm up to it, and I readily believe you are better. I'm that case I'd just ignore him.

But anyway the practical reasons why people diss on Adam are not the reason people on /ck/ can't seem to ignore him. He just checks every box for every characteristic that makes anons cringe from their keyboards (or phones), and his continued undramatic, milktoast, and moderately successful existence in spite of being so cringe-inducing is taken almost like a personal slight. Anons with nothing better to do want him to be the lolcow they think he deserves to be, and his relative popularity alone pays the rent in their head.

[Anonymous No.18351638]

>>18351256
hope he sees this

[Anonymous No.18351668]

this is now a ja/ck/ thread

[Anonymous No.18351674]

[Anonymous No.18351678]

[Anonymous No.18351681]

[Anonymous No.18351687]

[Anonymous No.18351689]

[Anonymous No.18351698]

[Anonymous No.18351703]

[Anonymous No.18351708]

[Anonymous No.18351803]

>>18347308
This dude is such an insufferable FUCK. Please stop posting him on ck/, I beg of you.

[Anonymous No.18351836]

>>18351803
no

[Anonymous No.18351943]

cooking with jack gang CHECK IN

[Anonymous No.18351954]

>>18347308
He's the embodiment of slave morality. You can tell that behind his cringey little "you do you!" shit and starting his plebbit comments with "friend, ...", there's real contempt hiding. He speaks this way because he's terrified of confrontation and has no idea how to handle disagreement. It's quite evident that he genuinely thinks he's the shit, but he's just too much of a coward and a mental weakling to face any critique head-on and honourably. That's why he hedges with these weasely little phrases, why he pre-empts all possible criticism with a pre-written and pinned FAQ, and why he saw the need to make that bizarre and incoherent video on why he refuses to use metric conversions.

So it doesn't surprise me that he's prone to the occasional outburst of impotent anger in his comments section from time to time -- he clearly has an ego and a measure of masculine rage, but has never learnt what to do with them, and has spent his life being afraid of any kind of self-affirmation. Why, for example, did he overreact with such vitriol to this relatively benign comment about ceramic stoves? Why does he get so upset over a very gentle quip about the narration? Because that's the kind of language in which Adam would himself codify his criticism. He interprets the slightest of gibes as full-frontal attacks because that's the way he'd make a criticism. Simple, honest and straightforward language is not for him; he lacks the courage to be direct.

As other anons have said, all of this has probably been reinforced/cemented by his having been a professor, where he's been able to go mostly unchallenged in his little fiefdom for years. Now he's suddenly exposed to the internet, where everyone is way harsher, and more importantly, don't need to please him to pass a class. I guess he's struggling to adapt a bit.

[Anonymous No.18352022]

>>18351954
Stale pasta. Based, but stale.

[Anonymous No.18353494]

>>18351595
he's making educational videos about cooking in which he dispels myths and misconceptions, there has to be an implicit claim there that he's an expert on some level

[Anonymous No.18353503]

Is he just trying to be different or does he think he knows better than 500 years of culinary learning.

[Anonymous No.18353636]

>>18351256
And that anon's post made me not want to give him any, I was thinking about watching one but after that quote and your post. Nope, no view for you, Adam

[Anonymous No.18353640]

>>18351547
>"i'm not a chef"
>proceeds to defend his make believe chef status

[Anonymous No.18353813]

>>18347308

>Why I season my ass and not my food.

When?

[Anonymous No.18353848]

>>18351668
It pains me so much to know that as much of a fat,ugly, retarded fuck he is and just how bad his channel is...

-he has a pretty nice house
-he's married
-has kids
-probably drivers a mid-tier SUV or decent car
-he's got a decent YouTube following even if it is mostly prior who make fun of his channel

Just the fact he does everything in bad taste(imo) and he's infinitely more successful than most people I know and certainly more successful than me

[Anonymous No.18354088]

>>18353848
Thats because he's a former Chad.

[Anonymous No.18354188]

>>18348788

>the "I consulted 36 scientific papers" guy isn't turning cooking into a process rather than an art

OK.

[Anonymous No.18354214]

>>18347814
why does his voice go up at the end of every sentence, its infuriating

[Anonymous No.18355652]

>>18347308
oh shit it dropped?

[Anonymous No.18355947]

>>18351681
>tfw Jack can no longer dual wield

[Anonymous No.18357173]

>>18352022
>still replies it
faggot, retard

[Anonymous No.18357223]

>>18347814
that's brining, completely different.

[Anonymous No.18357231]

>>18351547
Okay now I'm kinda miffed at him. Why is he responding like this?

[Anonymous No.18357710]

>>18353848
It's all a facade. All his companies failed, his youtube channel most likely has bought subscribers (look at his view count), he still can't cook and being a shitty cook was not his gimmick.

[Anonymous No.18357815]

>>18350465
nigger-tier opinion

[Anonymous No.18357823]

>>18351547
adam is a known autist, you can see it in his beady eyes

[Anonymous No.18357861]

>>18347308
Why is it ok to post advertising threads for this particular Youtube channel? Jannies please reapond.

[Anonymous No.18357871]

>>18357861
adam is a janny

[Anonymous No.18358004]

>>18347308
imagine what this guy's asshole smells like

[Anonymous No.18358016]

>>18357231
Oh, you want some too?

[Anonymous No.18358373]

>You don't need "knife skills" like curling your fingers, that's for professional chefs!
>Just leave your fingers flapping in the wind so you can chop them off next time you're dicing an onion and the outer layer slips away!
He says knife skills are too hard to learn, and irrelevant for the home cook since they don't need to go fast. I learned knife skills in a high school cooking class, and I can't count the number of times my knife has slipped even going slow, and dug into my fingernail, instead of slicing my finger to the bone. Adam is retarded.

[Anonymous No.18358378]

>>18347875
It raises the boiling point of water

[Anonymous No.18358463]

>>18358373
Yeah, why is he so stubborn on not learning the fucking clawgrip, you can do it in a couple of minutes and it's encouraged to go slow in the begging, so where's the problem?

[Anonymous No.18358700]

>>18354214
Because he knows it makes you seethe and it makes based chads like us cum.

[Anonymous No.18358779]

>>18358378
the heat from the salt boils the water

[Anonymous No.18358963]

>>18357231
That’s the kind of person he is

[Anonymous No.18360398]

>seasoning the cutting board instead of the meat proved to be objectively wrong
adambros... what do we do now

[Anonymous No.18360838]

>>18360398
fuck off adam

[Anonymous No.18360915]

>>18358373
He is the ultimate midwit who unironically refers to correlation studies and takes it as a fact, because the study was made by burger institutes.

[Anonymous No.18361027]

>>18360838
>i hate these threads!
>*necrobumps the thread from the very bottom of page 10*
Fuck off. Everyone knows you're samefagging these shill threads.

[Anonymous No.18361663]

>makes two videos about potato mash
>completely misses the fact that the milk or cream is added in so the proteins can be then whipped

he is retarded

[Anonymous No.18361766]

>>18347726
>>18348788
>>18349844
>>18350512
fuck off fagam, you'll never be a real chef.

[Anonymous No.18361858]

>>18354214
because he records each sentence separately then picks the best ones

[Anonymous No.18361868]

>>18350465
steaming is also good

[Anonymous No.18361875]

>>18347331
The heat of the water boils the salt

[Anonymous No.18361883]

>>18347308
i salt my water because i like snacking on them them, i usually leave leftover chunks i dont use in the fridge and eat a couple now and then

[Anonymous No.18361896]

>>18361663
>milk or cream is added
And now you're making mashed milk, retard. You're not supposed to add anything to your potatoes.

[Anonymous No.18361938]

>>18357231
this nigga proly thinks that post was 3 weeks ago