Thanks to Indeed for sponsoring this episode! Start hiring NOW with a $75 sponsored job credit to upgrade your job post at indeed.com/RAGUSEA | Offer good for a limited time. Terms and conditions apply. Need to hire? You need Indeed. Thanks to Skillshare for sponsoring this episode! The first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/adamragusea08221 00:15 Why do we like food served really hot or really cold, but usually not in between? 25:08 How does imitation vanilla compare to real vanilla? 44:50 How'd you get that accent? Do you think it's helped your career?
My favourite Vanilla is the one I get from Papantla. Produced where it has originally been produced before the Colombian exchange for generations and by the descendants of the original producers. Tililxochitl
btw there have been studies that have shown that cultures that traditionally consume piping-hot foods/beverages have higher incidence rates for oral and esophageal cancers, which seems logical considering the repeated damage to those epithelial cells.
This may be quite an odd compliment, but I'm having a rough time emotionally right now and this show is oddly silencing and comforting. Thank you, Adam.
☝️☝️ I have attained a sufficient stage of profit compacted in my portfolio regardless the huge dump situation which the market is currently going through and negatively affecting everyone hodling, but myself exemted and benefiting passive weekly returns from the investment spot which I was able to secure from investing my digital share with my portfolio manager Sir Eric, has returned sufficient RIO. I hope to commend his professional role in achieving a lot more for everyone with the interest.
As a Korean who’s been served bowls of literally boiling soups and scalding rice in dolsot bowls, I’ve wondered a lot about the issue myself. After asking around, I’ve found that the elderly people in my country tend to associate the high temperature of those foods with hospitality. Guess serving someone something straight from the stove was considered courtesy in East Asia. I would like to be served cooler soups, but I could name many people, including my parents, who would disagree.
Make a Experiment, heat just the bowl and serve the content less hot. I bet it's the warmth of the bowl and not the food itself that has this psychological effect
@@hokuhikene That likely wouldn't track if it's a cultural association and norm, like OP was saying. If you're expecting boiling soup, a warm bowl isn't going to stop you from clocking that the soup isn't as hot as it could be.
Phở is presented steaming hot in order for the raw beef added to be phở to be cooked. Because Vietnamese do not generally eat it directly from the bowl with a spoon, like we would eat soup in America, they are usually not putting scalding water into their mouths. They are eating it either directly with chop sticks which allows the cooler substances (instead of just scalding broth) to be put into the mouth or they take small amounts of phở content and put it into a spoon with just a little broth which also means they are not ladling scalding water into their mouths.
Seconding this, with the personal observation that I've found that foods tend to taste/work better when eaten with the hardware they were developed with. Ramen is another good example. It's surprisingly much, much, much easier to eat with chopsticks and a secondary (smaller) bowl than it was when I was trying to inhale it at scale back in High School with a single large bowl and a fork and spoon. I don't burn myself nearly as often, the non-broth food is easier to get out of the bowl, and using a spoon seems downright silly (and prone to making a mess) compared to how easy it is to just drink the now-reasonable-temperature broth from the smaller (and thus more manageable) bowl when you're done eating the solids.
@@MorgenPeschke Have you ever made a soy-marinated egg? I'm guessing no. Ramen doesn't come in a box, and if you were my girlfriend I wouldn't, either.
Not just raw meat, either. It's also the fresh, raw vegetables served with pho. I find that, by the time I get my basil, bean sprouts, etc stirred into my pho, it's gone from scalding hot to a perfectly comfortable eating temperature. It's basically the Vietnamese version of Adam's favorite frozen peas in soup trick.
.. They literally do eat the broth from the soup with a spoon. I have seen them do it, in Vietnam. Do you really think they just eat the noodles and other ingredients and just send back a full bowl of broth lol?
Cook's Illustrated/America's Test Kitchen did a blog on Vanilla vs Vanilla extract a while back. To the best of my recollection they said that if you are baking and the vanilla is being combined with other ingredients that will flavor the final item (Cookies, cakes, etc) imitation Vanilla is indeterminable from real, and if you are baking pasty cream, frosting or something where the Vanilla will be the main flavor then real Vanilla is best. As a baker myself, Imitation Vanilla works just fine in chocolate chip cookies. Why waste money?
Seems intuitive. Usually the highest quality ingredients are only really possible to differentiate from their medium-quality counterparts when there are few companion flavors to overpower the relative subtleties that differentiate top-quality ingredients from high-quality ingredients, if that makes sense.
I'd bet there are dishes where a blend of real and imitation vanilla would be the best bang for the buck. Maybe something like a schaum torte where the primary flavor is delicate, the meringue itself is baked at a low temperature, and then there is a topping with a stronger flavor. Although, at that point I'd probably just use imitation in the torte and add a bit of the good stuff in the berries (or cream if used.) Or, appropriately for this video, ice cream may be a better use for a blend of real and imitation. The aromatic nature being tamped back due to the cold could possibly be compensated for with the addition of vanillin without breaking the bank. The nuanced nature of the real stuff might come into play with retro-nasal olfaction after the treat warms up in your mouth and you swallow. Hmm. I have an ice cream maker, it's hot out, and it's the last day of vacation for me. I might need to science this.
Wow... I had never known this and just did a very quick, unscientific test to see if its true. I had some left over rice from yesterday in the fridge. It has a fair bit of paprika in it plus onions and garlic, so a decent amount of strong flavors. I put a small portion in a bowl, reheated it in the microwave until it was good and hot (not burn your mouth hot, but quite hot still). Took a forkful to taste it. Rinsed my mouth after, then took a forkful of the now room-temperature rice. And the cold rice DEFINITELY had a much stronger taste than the hot rice (could taste the paprika, onions and garlic considerably more). Oddly enough tho I still preferred the hot rice, texture was different and it just feels different going down the 'ol gullet. Fascinating though, I had always sort of assumed heat brings out the flavors more... turns out it doesn't.... or if it does, it's suppressed by the effect the heat has on dulling our taste buds.
Yeah coffee is where I notice it the most for sure. Had a really nice natural processed Ethiopian today and the funky fruity flavors came out wayyy more once it had cooled down a bit.
Add salt. You're gonna' taste your food a bit more thoroughly. Rice is a great example, kinda' like coffee. But we (people who work in restaurants and serve coffee to others) add a pinch of salt to blended drinks, because a frozen set of taste buds don't work as well.
Many foods have compounds (like fats) which alter the texture based on the temperature. Cheese is often said to be best served at room temperature, oddly the reasoning is not because of what was stated in the video, but because it allows the fats within the cheese to soften and provide a better texture, coat the tongue, etc. It's probably why warmed or hot melted butter is usually seen as delicious to just taste, while even room temperature butter isn't something most will want to eat even in small amounts. Though oddly I prefer cream cheese to be nice and cold rather than somewhat warm. So it might also be partly just based on "I want [this experience]" and if it's different you have a measure of disappointment.
@@Aubreykun Ah, a personal bias based on cultural expectations. What could be more ridiculous and human? I, myself, appreciate butter in all its temperature ranges (that aren't harmful). If you think about chocolate when putting a cold slab of butter in your mouth, I bet the taste and texture is more pleasant. ;)
Dude you’re probably the most well prepared person I watch on RUclips! Love the show’s format as it is now! Always very interesting no matter what you’re talking about!
Onions and garlic are like the drummer and bass player in a band. You might not notice them when they're there, but you sure will notice if they're gone.
Two thoughts regarding food temperature: 1. Texture. Many sauces thicken as they cool and a lot of food hardens as it cools. (And in the case of ice cream, they melt as they get warm.) 2. Ambient deviation (also a form of mouthfeel); both cold and warm food is distinctly different from our mouth's baseline temperature, making the experience more pronounced.
Really appreciate the discussion in here surrounding the word y'all. I've been spreading the gospel of y'all for years for exactly this reason, and I'm happy to see it out of the blue on a platform like this.
But how is y'all supposed to help when it comes to being gender neutral? You is also gender neutral. I thought the problem was with 3rd person singular, not 2nd person plural. And don't get me wrong, I prefer y'all. It makes it way easier to understand and learn as a non-native speaker, but i don't get the gender neutral aspect. For this reason I also hate the current use of "they" as 3rd person singular, I understand the need for it, but why tf would you use the 3rd person plural and make things even more confusing.
@@97Kok I 've just never seen the singular they as an issue in the slightest. You can argue technical correctness all you want but I see people just do it incidentally all the time. Like, is the sentence "That person dropped their wallet" so hard to parse? Isn't it actually more concise than "that person dropped his or her wallet" ??? Idk man it just seems like a pointless argument to annoy trans people. Haven't they been through enough lmao
@@KalebPeters99 My point wasn't that there shouldn't be a neutral way of addressing. There should be and some other languages have it too. My point wasn't also for grammatical correctness. As long as it's understandable I'm fine with it. But this was my point. The use of "they" can create confusion. In your sentence you specified before that it is person singular. But there are cases were it is not so clear cut. "They forgot their wallet" now is not defined if you are talking of a single or multiple ppl. For a native speaker this is easy most of the time, you grasp from the context. However it can still create confusion for non-native speakers or ppl that do not have that high a level of proficiency. A much better alternative is the use of a new pronoun that isn't a duplicate.
@@97Kok I get that it could be slightly confusing if the context wasn't clear. But it's almost always very obvious if it's singular or plural they. And I think it's much easier to use they than to come up with some new word and try to make it popular. (That hasn't worked well with "neopronouns" so far) If english is your second language then I commend you on your proficiency, you're very well spoken! I'm sorry it can be a confusing language, but english has many more confusing words to critique than the singular they, and then you can stick to arguing with grammar nerds instead of all this culture war nonsense 😆
I really couldn't care less about SJW issues. There is grammatical gender, sex and "modern" gender (which can be anything you choose - so I identify as attack helicopter). Nothing of it is really relevant in most human interactions. Grammatical gender is just a big nuissance and it doesn't have to do with anything else. In Germany, Sex and Grammatical Gender is different for the majority of words (it's why it's so hard to learn). Sex is important for medicine, procreating and other stuff. And the whole gender-thing is only really usable for pointless online debates. I typically ignore people who have nothing else to contribute to a discussion than trying to coerce others to use the "right pronouns".
If I had to speculate why the preference for hot or cold food rather than the optimum tasting range is in line with your own speculation which is that not only do heat and cold supress bacterial growth but it would also make sense that at those lower risk temperatures there would be less need to taste for contamination while at the bacterial danger zone which is not the preferred temperature to eat there would be a greater need to taste for "off" tastes that may indicate contamination
Considering vanillin is one of over 200 (maybe less? There are a lot though) different flavor molecules that create the complex flavor of real vanilla, I'm going to assume that there would be a massive R&D cost to develop the industrial processes to synthesize all those other flavors in a food-grade manner (and then prove the process is safe for human consumption to regulators), and then combine them in the proper ratios to make a product that would, at best, be equal to real vanilla bean product. It's probably not worth the cost when considering that an overwhelming majority probably can't even taste the difference, let alone care about the last 5% that takes synthetic vanillin to the next level. The final nail in the coffin would be the bad PR that "artificial" stuff already has.
Vanilla has been shown through multiple studies to increase the perception of creaminess, even when a product contains no cream whatsoever. That's also likely why Vanilla soda is called cream soda
I just wanna say the quality of each episode of this podcast has increasingly gone up. It has become a staple of what I watch weekly, and I look forward to continue doing so!
Just to clarify, Vietnamese person here, no one would pronounce it as “fo” even if you consider all of the different dialects/accents in Vietnamese. You had it halfway right by pronouncing it “fuh”, just raise your tone a bit like at the end of a question to get the tone right.
Well, that would explain why we don't pronounce it accurately when speaking English. Tonal shifts in English don't usually change the definition of a word, rather they play with the context. Pronouncing it "fuh?" would play havoc with understandability in an otherwise English sentence.
I remember seeing in an info-meme that a lot of Vietnamese restaurants in the USA are named "Pho King" as a sort of stealth pun because the Americans will say it as fó king and not think anything of it, but the correct pronunciation is Fuh King which is basically the F-bomb swear word and honestly i fully approve of the word play. Also its a strange world where we learn through memes (at great risk of misinformation), along with hearing about world news through memes. (How i first learned of the queen's death, russia invading Ukraine, and Covid) Although i do admit to not watching the news because its rather depressing, and the national media is losing its credibility.
I do not know what the difference is, but some kinds of artificial vanilla triggers my migraines. It took me ages to figure out because it doesn't happen with every artificial vanilla. I do not know if it is the eugenol version or the wood ester version or petro-chemical, but one of them gives me the absolute worst aura and brain thumping migraine. I cut them all out, and I don't get those migraines any more. I expect that one version makes an isomer that still tastes similar.
yeah, not to doubt you, but i bet if you tested it blind (had someone else prepare a dish with and without whatever you think gives you headaches) you may be surprised that its something else
I feel for you. I used to get migraines from brown sugar, which I later discovered was from the molasses. For years I couldn't eat anything with brown sugar or molasses. The absolute worst part is that it was triggered by taste AND SMELL. So growing up I took a medication for blood pressure that is also a migraine prophylactic--Inderal / Propranolol. Eventually I stopped getting them, which is great because they lasted for a day until I vomited, and then for the next 2 days I still had a migraine "hangover". The first school year I started getting them was terrible because I obviously wouldn't have a fever with them, and so the school nurse wouldn't let me go home until I threw up.
I just did that w frozen peas yesterday! By mistake because I forgot to add the peas but then realized it was the best way ever because the peas taste fresh that way. I made celery daikon dill cream leek pork soup. Finished w peas.
A hundred dollars a bottle?! I ordered 10 large grade B vanilla pods on Amazon for $10, put them in a bottle of inexpensive booze (bourbon vanilla extract is unsurprisingly delicious), and had a whole 750 ml of vanilla extract after 2 months
I love this question! I like my food hot or cold but not lukewarm or cool or room temp. Generally speaking of course. But I also don’t love it when it’s too hot or too cold.
My mother was born in Eastern Kentucky in 1932. By the time she was 18 and ready to graduate high school, my grandfather had a TV. Mom quickly recognized that the accent she heard in Eastern Kentucky was not the same as the national news broadcasters on TV. She wanted to go to college and realized that her accent would give people the impression that she was just a dumb hillbilly. So she consciously worked toward eliminating her accent by imitating the "neutral" accent of the broadcasters. I never thought to ask her why she only noticed this when they got a TV and not from the news on the radio, especially since my grandfather owned the local radio station. Nonetheless, by the time I was born in 1964, Mom could turn her accent on and off at a moment's notice depending on where she was and with whom she was speaking.
My introduction to Vietnamese cuisine was via a West-coast restaurant name 'Pho King'. That pho king restaurant had some great apps and some great pho king food.
Good stuff. Thank you sir. Few can 'school' me by dropping information and not trying to beat it into my head - I end up resisting it. Your style is about learning both you and me. I appreciat that. Thank you
I love the end bit. I mostly have that standardized accent with a smattering of odd pronunciations due to a large disparity in my parent's accent origins and my seperate locationupbringing. Many things, but most noticeably, I use a Kansas "warsh", South African "half", and a South Carolinian "y'all". It throws people off all the time and it's just my natural speech pattern.
I vastly prefer the interviews to the Q&A stuff. I mean, the Q&A stuff are fine, but the interviews are great. I learned a ton from the calorie guy in the UK
☝️☝️ I have attained a sufficient stage of profit compacted in my portfolio regardless the huge dump situation which the market is currently going through and negatively affecting everyone hodling, but myself exemted and benefiting passive weekly returns from the investment spot which I was able to secure from investing my digital share with my portfolio manager Sir Eric, has returned sufficient RIO. I hope to commend his professional role in achieving a lot more for everyone with the interest.
I had to check: vanillin (main component of vanilla extract) has a boiling point of 285 °C (545 °F). So I feel like evaporation at typical cooking temperatures shouldn't be too significant. You are usually still leaving some water behind, so the food won't exceed 100 °C on the inside.
I really do hope you keep interviewing people for your podcast. as much as I like the ask Adam format I do get a little bit tired of it just being questions with you not bouncing off of someone. a melting of the two segments with the ask adam portion being thusly answered by an interview with a specialist sounds like something I would sit down and truly enjoy.
Adding to the temp discussion, growing up in MN (but I assume my opinion is common in a lot of places), I don’t feel like I’ve had a “meal” unless it is hot. For the first time in a while, I have had to pack cold bagged lunch for myself to eat in between classes in college, and I am struggling to feel full from lunch.
Adam, you have a great sense of wisdom to deliver cooking methods to a common cooking audience. Self announced as a non-professional. It shows with your knife skills, though how you speak and deliver so many great food examples are amazing. I will pose you a video topic question,,, and you are Italian. What is the origin of Broccoli?
Interesting discussion of regional accents, a source of endless fascination for me. Born and raised in western Washington, our family speaks a fairly unaccented version of English. However, when I was five, we moved for a year or so to Red Bank, NJ, while daddy served at Ft Monmouth. My sister was born and spent her first year there. When we went back to WA, life went on, and she learned to talk, as toddlers do. But one thing had changed: for the rest of her life, she would say 'dyown tyown' instead of 'down town'. No one else in the family said it that way. Apparently that early exposure to language heard among the locals had been enough to influence her speech patterns to that degree. Fascinating how babies learn.
Adam realizes he's privileged to have grown up and been affected with a high-class speaking voice. Also Adam - "The queen should say 'y'all'."' Love it, Mr. Ragusea. Great pod, great acceptance of others' differences, and great scientific explanations regarding food.
Hi Ellie! Love your question but also love that you do trail magic for the Appalachian trail hikers. I'm a section hiker and I don't think we've met but I may have heard of you in my travels. I can tell you that the hikers absolutely appreciate what you do! Hit me up if you ever need help baking cookies for the hikers!
I really hope you keep doing the interviews. I thoroughly enjoyed them. (But I also thoroughly enjoy Ask Adam.) Edit: That's an interesting side note, actually. I know it makes sense to create content with a higher click-through rate, but you're probably serving a slightly different audience with your interview videos. What I mean to say is, an unknown portion of the views on your interview videos is not a subset of the views on your Ask Adam videos. I'm not sure if I just made things more clear or less. Regardless, I'm sure you've already thought about this, and you only have so much time in a day to make different kinds of videos, etc., etc.
Aged sharp cheddar with a bite of chocolate is delicious! But the cheddar, get the creaminess to effectively cover your mouth, then as you're about to complete the cheese bite, eat the chocolate, and it's soooooo good!
One thing to bring into the temperature conversation. Snack foods. They're almost apatite consumed at room temperature or close to it. Chips, granola bars, trail mix, even a lot of fruit is eaten and stored at room temperature rather than refrigerated, bananas and apples are ruined by the enclosed space of a refrigerator. We eat, for better or worse, a ton of store bought snacks and treats at room temperature because we know that we don't need to cook or refrigerate them, and in some cases doing so can ruin them, I know that putting a bag of chips in the fridge is a bad idea from experience. Some people prefer their cookies piping hot, just out of the oven long enough that they won't collapse into mush in your hands, but growing up I never knew that experience since the only cookies I ate as a kid were store bought, and they were still delicious.
I listen to a lot of podcasts from my podcatcher feed but I like listening to this one here bc I scroll along with the comments. It can be challenging to find community and discussion around straight up podcasts. Usually they just have ghost town subreddits.
I like huge warm salads because heating brings out the flavour. Roughly dice everything cold, mix, microwave for a minute, add shakey shakey, mix again, nom nom nom. Delicious.
@@heyyitsultima I would expect to hear the opposite, that you prefer the vast majority of your drinks cold, but having that slowly break as you get older.
Two dishes with exactly the same contents, but one hot and one cold: The hot dish will literally have more calories, these are calories in the form of heat energy, as opposed to chemical energy. But the point stands 😃🤣🤣
The number of calories from being hot is a lot fewer than the chemical energy caloric content of food, which is actually measured in kcal, which we just call ‘calories’. 100g of water at 60C contains only 4 kcal more thermal energy than 100 g of room temperature water.
My grandmother was from Eastern Ohio and said "yuns" all her life but still used "you" as the singular. I picked up "y'all" from the internet and as a linguist I love it.
Lovely, thoughtful, entertaining pod, as always. As for interviews, to quote a dude I saw on the internet, "you do you." Great content finds its audience and endures.
About the cold beverages: Wouldn't they lead to LESS rich/sweet food? I feel like a cold glass of water "resets" your tongue in between bites, thus counteracting a conditioning effect. Of course, coolness dulls your tastebuds, but any main dish would be hot enough to immediately warm up the tongue again.
Fun accent tip for language students (and complainers): many online dictionaries have audio features that allow checking the pronunciation of a word in various (even regional) accents.
Hi Adam. I just wanted to say I think you are fantastic and should keep up the great work. For many years, I watched Good Eats with Alton Brown. When he stopped doing that show, I was very disappointed. When I found you about a year ago, I was ecstatic! Finally someone who explains the real details in a very easily digestible manner! Pun intended. Love you man.
Hey Adam, I like the interviews. Please keep them! Obviously, it depends who's on and what they're talking about but I think if you're interested in what they have to say and explain why that interests you, then it's definitely worth my time. I like the Q & A too, so I vote for a mix.
I'm belgian so not French, but I never heard anyone speaking French saying "ChampagnA" In fact it is exactly like you prononced but without this weird "A" Amazing podcast as always by the way
Yup, as is very often the case in French, the finale e is silent. It's pronounced "champagn" if you will. A note on the subject of correcting pronunciation some might forget: not everyone know every words of a foreign language. To take Adam's example, maybe his German viewer didn't know that word was commonly adopted in English (I certainly never heard it, or at least I forgot I ever heard it) and thought to correct a German mis-pronunciation. I'm sure a lot of those messages are made by rude people, or by people who didn't think it through. But surely not all of it is.
Hearing him pronouncing it like lasagna is kinda funny. I'm also not French, just Canadian, but I agree that it should end with an e sound, if the last vowel is pronounced at all.
The temperature thing is interesting, but I'm pretty sure the reason for most weight problems in the US is the food supply itself. This only happened in the last couple of generations, and the nature of our food changed more than the serving temps
In my opinion, the weight problem stems from two factors: - constantly eating all the time instead of just once or maybe twice a day - overindulgence on carbs to provide calories, rather than fat and protein. Many people are physically addicted to eating carbs all the time and will start to feel bad if they go without carbs for couple of hours (I had the same issue).
@@svr5423 The problem is a combo of too many carbs and too little activity. Carbs provide glycogen which is fuel for your brain. Many people have highly cerebral jobs now across all income levels - cashiers, call center workers, and drivers do count! Thinking takes energy, energy that comes from carbs. But it's not all used at once, so some is stored. Fast carbs provide instant alertness, only to get dumped into fat stores when there's less muscular activity to use them up. Proper sitting posture (using your muscles to keep yourself upright rather than resting on your joints and ligaments) uses energy, and people are evolved to conserve energy whenever possible. So you have people who A: crave carbs and B: aren't using the carbs they DO eat effectively. There is also the problem of how few people actually read the labels on the food they buy. This leads to the "unhealthy food is cheap" myth, because calorie for calorie and nutrient for nutrient people are not just eating too much, but spending too much to eat it. A very stressful combo, being both practically poorer than your income indicates and fatter than your height does!
@@Aubreykun yes, the brain relies on carbs, but you do not have to eat them. The body can produce enough sugar (and ketones) for the brain by converting fat and protein. The problem is, that most people have become physically addicted to carbs (usually by insulin resistance), hence they experience low energy and withdrawal symptoms if they don't eat carbs for several hours. The only situation where carbs can be beneficial in the diet is for people who do heavy physical activity all day (e.g. professional athletes) because carbs are more readily available and efficient to be burned as fuel - but that's the big exception in today's world. As a rule of thumb, a normal person should stay away from regularly eating pasta, rice, bread, fruit (+juice), sugary sodas etc.
@@svr5423 Part of the insulin resistance issue is that niacin is so heavily present in foods today (due to standards of foritification) that it causes issues of chronicly elevated niacin levels, which creates a 1-2 punch with the large amounts of carbs. Many things are made not just of "wheat flour" but "ENRICHED wheat flour", and eaten in quantities that the packaging will always say are multiple servings. On top of this many people do get plenty of niacin because meat isn't nearly as hard to get as it was back when pellagra was more widespread (at least in the west.) Add a multivitamin or other nutritional supplements and you have way, way too much. Spreading the load between your pancreas (carbs), kidneys (protein), and gallbladder (fats) is important. A lot of people are too carb-heavy but that doesn't mean they're bad as a rule. And no, fruit are very good for you because of the micronutrients. If anything fruit should be a bigger part of most peoples' diets, even with a more-balanced load than many have. Sweetening dishes with dried fruit is a personal favorite of mine because you get additional flavors and nutrition, not just the sweetness, and the fruit sops up some of the liquid to add the rest of the flavors to the fruit.
@@Aubreykun Yes, fruits have micro-nutrients, but so do vegetables, especially leafy greens. There are low carb fruits like Avocados and Strawberries that can be part of a healthy diet, but most fruit is more high carb and a lot of it is consumed as fruit juice, which has an amount of sugars comparable to non-diet soda. Another issue is the "recommendation" to eat fruit several times a day, which creates a constant load. So yes, some fruit, in moderation, as part of a meal can be totally ok. But too much fruit, consumed around the clock, especially in the form of juices, is rather bad for your health. There are also people who drink "reverse juice" (juice the fruit, throw away the juice and consume the rest) and I personally like fruit teas/infusions so I have a flavoured drink with some healthy nutrients. And yes, for most people, some carbs (in moderation) are not an issue. But eating high carb foods made from processed grains is generally a bad idea.
I grew up in Southern California, so are used to say “You guys” A lot, or even the more eponymous “dude”. These terms aren’t even necessarily forms of address, their expletives, or punctuation. I also have said “y’all”. Much of my life, though not nearly as much as dude or you guys. And as you said trying to de-gender my language, and also having moved to Austin Texas, I’ve been seeing “y’all” and “all y’all” (which is the plural form of y’all as far as I was ever given to understand) A lot more. So yay! Improving language! Solidarity!
Lukewarm pizza reheated in a dry pan is the perfect pizza. You mostly just re-crisp and warm the bottom without getting the top too hot so that it goes soupy
I typically put less sugar in iced coffee than hot coffee. If I put the same amount of sugar in both, the iced drink would taste much sweeter to me. I suspect this is not because I taste the sweetness more, but because I'm tasting the bitterness and other coffee flavors less with the iced coffee, and so need to adjust the ratios.
On the note of things having an emptiness if you leave out the onion or vanilla. I recommend boiling a few juniper berries in the water you will use for a cup of coffee, specifically Turkish coffee.
Funny how Adam considers pho boiling hot. It’s like Lukewarm to Koreans who literally serve food in sizzling clay bowls or even on a portable burner on the table so that it is LITERALLY boiling while you eat it. Adam might die if he eats Korean food. Haha.
While the channel contains many great recipes and videos, the best thing i learned from your channel is frozen peas. Me and my circle never used frozen peas so i litterally did not know this product. Now: my favoarite vegatable for most one pot dishes: fried rice, stews, most fish dishes with veggies
I'm so happy "Yinz Guys" and "Yinzers" came up in this podcast. I enjoy these podcasts / ask adam. Also grew up in the same area, and also went to Penn State.
Beer makers often suggest you drink their beers as cold as possible, especially for poorer, mass market beer marketed for younger people. To mask off inferior taste.
@@Nick-dc6ix sake serving temperature has more to do with the kind of sake than the quality, it's like red and white wine and all their sub categories, not all sake are the same thing.
@@metaloman88 I love corona, but it has another problem - clear bottles. Beer in clear bottles acquires some extra off-taste if sitting in the sun (or on a store shelf). Corona six-pack is partially wrapped so it helps. But the funny thing, apart from other beers, corona tastes great ieven with that offtaste present. Maybe it's because they put ascorbic acid in it, or because I usually put lime wedges inside as it's advertised. I would love to visit mexico some day and try the original, I'm sure it differs.
I believe it's thought that heat shock proteins can be activated by extreme cold as well (like in those at home wart-freezing kits). I wonder if that was a factor in getting rid of the heat shock protein response in that fish. Usually stuff doesn't evolve away unless there's pressure against it!
Just saw a comment about how Adam is one of the best prepared (most researched) presenters on RUclips, and it made me think it would be awesome for him to interview Sean Evens, whose guest prep for interviews is similarly famously thorough, to talk food and how to do background research (which I would love to learn more about).
Adam, I used to use double strength from Penzey's. I bake a lot, and since discovering Heilala vanilla, never ever going back. It's in a class by itself. I highly recommend signing up for the sale emails, because it's expensive.
It's interesting to hear you talk about the BBC finally embracing regional accents, I still haven't heard my Greater London - East End accent on London local programming yet but it has become better, I would say Oxford English/ RP or whatever is in the minority of accents in the UK.
I’m surprised you didn’t bring up the digestibility of hot foods as a benefit. Given how energy intensive it is to digest stuff, a hotter food is more catalyzed to the chemical breakdown that goes on.
What really helps with burning your tongue and shortening that time of unpleasant numness and no taste is to imidiatly lick some ice or something else very cold when you burn it for about a couple of minutes. I haven't had a tongue burn last for more than a day since i started doing that. Hope it helps someone
First of all, thank you Adam for all the knowledgable podcasts. I really enjoy them. And have you ever consider the reason why our human test is most sensitive between that narrow range? Could it be because that range, like you said, is also the most happy zone for bacteria and such, so that we really need to taste to see if the food has gone bad or not? So it is like, we are sensitive not to really have the best tastes of the food but to know if the food is dangerous or not. Meaning our taste originally is for safeness not really for enjoyable feelings?
you can bake cookies you can add vanilla to by adding a filling between thin cookies that contains vanilla, just use a filling that "glues" the two layers of cookie together.
Adam, I'm here for all the pod content you make, interviews and all. But, I can understand if other people are simply more interested in Q&A exclusively. HOWEVER, please please please, please please bring back Failure of the Week.
Heck yeah, tanglewood! I've been there a couple times, for a few things, like James Taylor concert, I think. but mosty the summertime "Tanglewood on parade" a huge music festival that always culminates with a concert performance of Tchaikovsky's 1812 Overture WITH CANONS.
What you're saying is interesting regarding temperature, but oddly traditionally, Ayurveda recommends food that are not too hot or cold for consumption (since it was thought to lead to imbalance in the body and takes more energy to digest). That's also a reason why using your hands to eat was recommended since that helps gauge the temperature
DUDE! western mass AND right on the appalachian! that's awesome! I lived just off Jug End Mt on the A. trail, and...I guess that means I walked through YOUR property at some point...I don't remember cookies though...huh.
I would like to offer up, in some small way, a counter argument to your first point about how people eat their food extremely hot in order not to taste it. My dad grew up in the 60s with a mother who’s cooking is absolutely abhorrent. To this day him and his siblings will heat their food in the microwave until it is the temperature of the sun. This plus the addition of way too much salt produces a finished product that tastes almost of nothing. In my mind this was always to hid the taste of my grandmother’s canned stew and egg noodles with scrambled eggs on top. Just a thought though.
Adam, to your point at 19:50 about why we taste the least at the temps we like our food, cold stream temp or fresh warm meat temp, maybe at those ranges it's the most important for us to be able to tell subtle differences in flavor when our ancestors were eating something a bit risky. Notably, avg body temp (in humans, dunno for other animals) is the high 90s, so perhaps if our ancestors ate meat that was sub-90°F, it was more important to taste carefully for off flavors. I wouldn't be surprised if a cool stream is a bit below the ~50°F temp you cited, and works the same way: drink water you find in nature above 50°F and you're rolling some risky dice.
There are a few distinct types of imitation vanilla on the market. There is straight vanillin, and there are others that have ingredients like caramel color and other flavors to try to simulate the complexity of real vanilla extract. The flavor varies considerably between brands. It is worth trying a few to see what works best for different recipes. For cookies I think straight vanillin would be fine.
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00:15 Why do we like food served really hot or really cold, but usually not in between?
25:08 How does imitation vanilla compare to real vanilla?
44:50 How'd you get that accent? Do you think it's helped your career?
thanks indeed
you should make a summary for people who dont have 1h
My favourite Vanilla is the one I get from Papantla. Produced where it has originally been produced before the Colombian exchange for generations and by the descendants of the original producers. Tililxochitl
btw there have been studies that have shown that cultures that traditionally consume piping-hot foods/beverages have higher incidence rates for oral and esophageal cancers, which seems logical considering the repeated damage to those epithelial cells.
hello human,
This may be quite an odd compliment, but I'm having a rough time emotionally right now and this show is oddly silencing and comforting. Thank you, Adam.
☝️☝️ I have attained a sufficient stage of profit compacted in my portfolio regardless the huge dump situation which the market is currently going through and negatively affecting everyone hodling, but myself exemted and benefiting passive weekly returns from the investment spot which I was able to secure from investing my digital share with my portfolio manager Sir Eric, has returned sufficient RIO.
I hope to commend his professional role in achieving a lot more for everyone with the interest.
Same. These videos have been helping me sleep before job interviews.
I believe Adam talked about his own depression.
As a Korean who’s been served bowls of literally boiling soups and scalding rice in dolsot bowls, I’ve wondered a lot about the issue myself. After asking around, I’ve found that the elderly people in my country tend to associate the high temperature of those foods with hospitality. Guess serving someone something straight from the stove was considered courtesy in East Asia. I would like to be served cooler soups, but I could name many people, including my parents, who would disagree.
Make a Experiment, heat just the bowl and serve the content less hot. I bet it's the warmth of the bowl and not the food itself that has this psychological effect
@@hokuhikene That likely wouldn't track if it's a cultural association and norm, like OP was saying. If you're expecting boiling soup, a warm bowl isn't going to stop you from clocking that the soup isn't as hot as it could be.
Phở is presented steaming hot in order for the raw beef added to be phở to be cooked. Because Vietnamese do not generally eat it directly from the bowl with a spoon, like we would eat soup in America, they are usually not putting scalding water into their mouths. They are eating it either directly with chop sticks which allows the cooler substances (instead of just scalding broth) to be put into the mouth or they take small amounts of phở content and put it into a spoon with just a little broth which also means they are not ladling scalding water into their mouths.
Seconding this, with the personal observation that I've found that foods tend to taste/work better when eaten with the hardware they were developed with.
Ramen is another good example. It's surprisingly much, much, much easier to eat with chopsticks and a secondary (smaller) bowl than it was when I was trying to inhale it at scale back in High School with a single large bowl and a fork and spoon.
I don't burn myself nearly as often, the non-broth food is easier to get out of the bowl, and using a spoon seems downright silly (and prone to making a mess) compared to how easy it is to just drink the now-reasonable-temperature broth from the smaller (and thus more manageable) bowl when you're done eating the solids.
@@MorgenPeschke Have you ever made a soy-marinated egg? I'm guessing no. Ramen doesn't come in a box, and if you were my girlfriend I wouldn't, either.
Not just raw meat, either. It's also the fresh, raw vegetables served with pho. I find that, by the time I get my basil, bean sprouts, etc stirred into my pho, it's gone from scalding hot to a perfectly comfortable eating temperature. It's basically the Vietnamese version of Adam's favorite frozen peas in soup trick.
Where do they pronounce pho with the o sound? I’ve never heard that before
.. They literally do eat the broth from the soup with a spoon. I have seen them do it, in Vietnam. Do you really think they just eat the noodles and other ingredients and just send back a full bowl of broth lol?
Cook's Illustrated/America's Test Kitchen did a blog on Vanilla vs Vanilla extract a while back. To the best of my recollection they said that if you are baking and the vanilla is being combined with other ingredients that will flavor the final item (Cookies, cakes, etc) imitation Vanilla is indeterminable from real, and if you are baking pasty cream, frosting or something where the Vanilla will be the main flavor then real Vanilla is best. As a baker myself, Imitation Vanilla works just fine in chocolate chip cookies. Why waste money?
Seems intuitive. Usually the highest quality ingredients are only really possible to differentiate from their medium-quality counterparts when there are few companion flavors to overpower the relative subtleties that differentiate top-quality ingredients from high-quality ingredients, if that makes sense.
Don't care what research states but I taste artificial vanilla 100% of the time and it even makes me nauseous.
I'd bet there are dishes where a blend of real and imitation vanilla would be the best bang for the buck. Maybe something like a schaum torte where the primary flavor is delicate, the meringue itself is baked at a low temperature, and then there is a topping with a stronger flavor. Although, at that point I'd probably just use imitation in the torte and add a bit of the good stuff in the berries (or cream if used.)
Or, appropriately for this video, ice cream may be a better use for a blend of real and imitation. The aromatic nature being tamped back due to the cold could possibly be compensated for with the addition of vanillin without breaking the bank. The nuanced nature of the real stuff might come into play with retro-nasal olfaction after the treat warms up in your mouth and you swallow. Hmm. I have an ice cream maker, it's hot out, and it's the last day of vacation for me. I might need to science this.
@@UrbanPanic Maybe a caramel pudding/flan would be one of the dishes where a blend is preferential? I'll give it a go next time.
and more importantly why waste a limited resource?
Wow... I had never known this and just did a very quick, unscientific test to see if its true. I had some left over rice from yesterday in the fridge. It has a fair bit of paprika in it plus onions and garlic, so a decent amount of strong flavors. I put a small portion in a bowl, reheated it in the microwave until it was good and hot (not burn your mouth hot, but quite hot still). Took a forkful to taste it. Rinsed my mouth after, then took a forkful of the now room-temperature rice. And the cold rice DEFINITELY had a much stronger taste than the hot rice (could taste the paprika, onions and garlic considerably more). Oddly enough tho I still preferred the hot rice, texture was different and it just feels different going down the 'ol gullet. Fascinating though, I had always sort of assumed heat brings out the flavors more... turns out it doesn't.... or if it does, it's suppressed by the effect the heat has on dulling our taste buds.
James Hoffman the weird coffee guy mentions this a lot. Taste your coffee as it cools.
Yeah coffee is where I notice it the most for sure. Had a really nice natural processed Ethiopian today and the funky fruity flavors came out wayyy more once it had cooled down a bit.
Add salt. You're gonna' taste your food a bit more thoroughly. Rice is a great example, kinda' like coffee. But we (people who work in restaurants and serve coffee to others) add a pinch of salt to blended drinks, because a frozen set of taste buds don't work as well.
Many foods have compounds (like fats) which alter the texture based on the temperature. Cheese is often said to be best served at room temperature, oddly the reasoning is not because of what was stated in the video, but because it allows the fats within the cheese to soften and provide a better texture, coat the tongue, etc. It's probably why warmed or hot melted butter is usually seen as delicious to just taste, while even room temperature butter isn't something most will want to eat even in small amounts.
Though oddly I prefer cream cheese to be nice and cold rather than somewhat warm. So it might also be partly just based on "I want [this experience]" and if it's different you have a measure of disappointment.
@@Aubreykun Ah, a personal bias based on cultural expectations. What could be more ridiculous and human? I, myself, appreciate butter in all its temperature ranges (that aren't harmful). If you think about chocolate when putting a cold slab of butter in your mouth, I bet the taste and texture is more pleasant. ;)
Dude you’re probably the most well prepared person I watch on RUclips! Love the show’s format as it is now! Always very interesting no matter what you’re talking about!
Onions and garlic are like the drummer and bass player in a band. You might not notice them when they're there, but you sure will notice if they're gone.
Two thoughts regarding food temperature:
1. Texture. Many sauces thicken as they cool and a lot of food hardens as it cools. (And in the case of ice cream, they melt as they get warm.)
2. Ambient deviation (also a form of mouthfeel); both cold and warm food is distinctly different from our mouth's baseline temperature, making the experience more pronounced.
I just realized how close you are to 2 mil! Congrats on the climb, and thank you for all the assists you've given us over the years. Cheers!
Putting frozen peas in a finnished soup is what I have been doing for so many years that I thought I was the first person to do it that way.
Really appreciate the discussion in here surrounding the word y'all. I've been spreading the gospel of y'all for years for exactly this reason, and I'm happy to see it out of the blue on a platform like this.
But how is y'all supposed to help when it comes to being gender neutral? You is also gender neutral. I thought the problem was with 3rd person singular, not 2nd person plural. And don't get me wrong, I prefer y'all. It makes it way easier to understand and learn as a non-native speaker, but i don't get the gender neutral aspect. For this reason I also hate the current use of "they" as 3rd person singular, I understand the need for it, but why tf would you use the 3rd person plural and make things even more confusing.
@@97Kok I 've just never seen the singular they as an issue in the slightest. You can argue technical correctness all you want but I see people just do it incidentally all the time.
Like, is the sentence "That person dropped their wallet" so hard to parse?
Isn't it actually more concise than "that person dropped his or her wallet" ???
Idk man it just seems like a pointless argument to annoy trans people. Haven't they been through enough lmao
@@KalebPeters99 My point wasn't that there shouldn't be a neutral way of addressing. There should be and some other languages have it too. My point wasn't also for grammatical correctness. As long as it's understandable I'm fine with it. But this was my point. The use of "they" can create confusion. In your sentence you specified before that it is person singular. But there are cases were it is not so clear cut. "They forgot their wallet" now is not defined if you are talking of a single or multiple ppl. For a native speaker this is easy most of the time, you grasp from the context. However it can still create confusion for non-native speakers or ppl that do not have that high a level of proficiency. A much better alternative is the use of a new pronoun that isn't a duplicate.
@@97Kok I get that it could be slightly confusing if the context wasn't clear. But it's almost always very obvious if it's singular or plural they. And I think it's much easier to use they than to come up with some new word and try to make it popular. (That hasn't worked well with "neopronouns" so far)
If english is your second language then I commend you on your proficiency, you're very well spoken!
I'm sorry it can be a confusing language, but english has many more confusing words to critique than the singular they, and then you can stick to arguing with grammar nerds instead of all this culture war nonsense 😆
I really couldn't care less about SJW issues.
There is grammatical gender, sex and "modern" gender (which can be anything you choose - so I identify as attack helicopter).
Nothing of it is really relevant in most human interactions.
Grammatical gender is just a big nuissance and it doesn't have to do with anything else. In Germany, Sex and Grammatical Gender is different for the majority of words (it's why it's so hard to learn).
Sex is important for medicine, procreating and other stuff. And the whole gender-thing is only really usable for pointless online debates. I typically ignore people who have nothing else to contribute to a discussion than trying to coerce others to use the "right pronouns".
If I had to speculate why the preference for hot or cold food rather than the optimum tasting range is in line with your own speculation which is that not only do heat and cold supress bacterial growth but it would also make sense that at those lower risk temperatures there would be less need to taste for contamination while at the bacterial danger zone which is not the preferred temperature to eat there would be a greater need to taste for "off" tastes that may indicate contamination
Considering vanillin is one of over 200 (maybe less? There are a lot though) different flavor molecules that create the complex flavor of real vanilla, I'm going to assume that there would be a massive R&D cost to develop the industrial processes to synthesize all those other flavors in a food-grade manner (and then prove the process is safe for human consumption to regulators), and then combine them in the proper ratios to make a product that would, at best, be equal to real vanilla bean product. It's probably not worth the cost when considering that an overwhelming majority probably can't even taste the difference, let alone care about the last 5% that takes synthetic vanillin to the next level. The final nail in the coffin would be the bad PR that "artificial" stuff already has.
Vanilla has been shown through multiple studies to increase the perception of creaminess, even when a product contains no cream whatsoever. That's also likely why Vanilla soda is called cream soda
I just wanna say the quality of each episode of this podcast has increasingly gone up. It has become a staple of what I watch weekly, and I look forward to continue doing so!
Just to clarify, Vietnamese person here, no one would pronounce it as “fo” even if you consider all of the different dialects/accents in Vietnamese. You had it halfway right by pronouncing it “fuh”, just raise your tone a bit like at the end of a question to get the tone right.
Well, that would explain why we don't pronounce it accurately when speaking English. Tonal shifts in English don't usually change the definition of a word, rather they play with the context. Pronouncing it "fuh?" would play havoc with understandability in an otherwise English sentence.
I remember seeing in an info-meme that a lot of Vietnamese restaurants in the USA are named "Pho King" as a sort of stealth pun because the Americans will say it as fó king and not think anything of it, but the correct pronunciation is Fuh King which is basically the F-bomb swear word and honestly i fully approve of the word play.
Also its a strange world where we learn through memes (at great risk of misinformation), along with hearing about world news through memes. (How i first learned of the queen's death, russia invading Ukraine, and Covid) Although i do admit to not watching the news because its rather depressing, and the national media is losing its credibility.
I do not know what the difference is, but some kinds of artificial vanilla triggers my migraines. It took me ages to figure out because it doesn't happen with every artificial vanilla. I do not know if it is the eugenol version or the wood ester version or petro-chemical, but one of them gives me the absolute worst aura and brain thumping migraine. I cut them all out, and I don't get those migraines any more. I expect that one version makes an isomer that still tastes similar.
Man that sucks! Personally I like vanillin and I reckon it must be hard to avoid since it's so common.
5 bucks says it's a preservative. Sulfites aaaabsolutely wreck me.
yeah, not to doubt you, but i bet if you tested it blind (had someone else prepare a dish with and without whatever you think gives you headaches) you may be surprised that its something else
I feel for you. I used to get migraines from brown sugar, which I later discovered was from the molasses.
For years I couldn't eat anything with brown sugar or molasses. The absolute worst part is that it was triggered by taste AND SMELL.
So growing up I took a medication for blood pressure that is also a migraine prophylactic--Inderal / Propranolol.
Eventually I stopped getting them, which is great because they lasted for a day until I vomited, and then for the next 2 days I still had a migraine "hangover". The first school year I started getting them was terrible because I obviously wouldn't have a fever with them, and so the school nurse wouldn't let me go home until I threw up.
I just did that w frozen peas yesterday! By mistake because I forgot to add the peas but then realized it was the best way ever because the peas taste fresh that way. I made celery daikon dill cream leek pork soup. Finished w peas.
A hundred dollars a bottle?! I ordered 10 large grade B vanilla pods on Amazon for $10, put them in a bottle of inexpensive booze (bourbon vanilla extract is unsurprisingly delicious), and had a whole 750 ml of vanilla extract after 2 months
I love this question! I like my food hot or cold but not lukewarm or cool or room temp. Generally speaking of course.
But I also don’t love it when it’s too hot or too cold.
Congratulations on 2,000,000 subscribers!!! Well done!
My mother was born in Eastern Kentucky in 1932. By the time she was 18 and ready to graduate high school, my grandfather had a TV. Mom quickly recognized that the accent she heard in Eastern Kentucky was not the same as the national news broadcasters on TV. She wanted to go to college and realized that her accent would give people the impression that she was just a dumb hillbilly. So she consciously worked toward eliminating her accent by imitating the "neutral" accent of the broadcasters. I never thought to ask her why she only noticed this when they got a TV and not from the news on the radio, especially since my grandfather owned the local radio station. Nonetheless, by the time I was born in 1964, Mom could turn her accent on and off at a moment's notice depending on where she was and with whom she was speaking.
It'd be hilarious if she ended up with a mid-atlantic accent.
My introduction to Vietnamese cuisine was via a West-coast restaurant name 'Pho King'. That pho king restaurant had some great apps and some great pho king food.
Good stuff. Thank you sir. Few can 'school' me by dropping information and not trying to beat it into my head - I end up resisting it. Your style is about learning both you and me. I appreciat that. Thank you
Been watching for over a year now and I must say I love all the information. One of my favorite YT channels hands down. You're a gem!
I love the end bit. I mostly have that standardized accent with a smattering of odd pronunciations due to a large disparity in my parent's accent origins and my seperate locationupbringing. Many things, but most noticeably, I use a Kansas "warsh", South African "half", and a South Carolinian "y'all". It throws people off all the time and it's just my natural speech pattern.
I vastly prefer the interviews to the Q&A stuff. I mean, the Q&A stuff are fine, but the interviews are great. I learned a ton from the calorie guy in the UK
As a French Canadian, I literally lol’ed at « champagne ». My husband almost spat his coffee out 😂 thanks for the laughs ❤
Love the podcast and I'm one of the listeners who likes the interviews so please keep doing those!
☝️☝️ I have attained a sufficient stage of profit compacted in my portfolio regardless the huge dump situation which the market is currently going through and negatively affecting everyone hodling, but myself exemted and benefiting passive weekly returns from the investment spot which I was able to secure from investing my digital share with my portfolio manager Sir Eric, has returned sufficient RIO.
I hope to commend his professional role in achieving a lot more for everyone with the interest.
I had to check: vanillin (main component of vanilla extract) has a boiling point of 285 °C (545 °F). So I feel like evaporation at typical cooking temperatures shouldn't be too significant. You are usually still leaving some water behind, so the food won't exceed 100 °C on the inside.
I really do hope you keep interviewing people for your podcast. as much as I like the ask Adam format I do get a little bit tired of it just being questions with you not bouncing off of someone. a melting of the two segments with the ask adam portion being thusly answered by an interview with a specialist sounds like something I would sit down and truly enjoy.
Adding to the temp discussion, growing up in MN (but I assume my opinion is common in a lot of places), I don’t feel like I’ve had a “meal” unless it is hot. For the first time in a while, I have had to pack cold bagged lunch for myself to eat in between classes in college, and I am struggling to feel full from lunch.
I know you want people to watch the pod on other pod apps but RUclips is my pod app, all the pods I watch are on RUclips. Much love keep it up Adam.
Adam, you have a great sense of wisdom to deliver cooking methods to a common cooking audience. Self announced as a non-professional. It shows with your knife skills, though how you speak and deliver so many great food examples are amazing.
I will pose you a video topic question,,, and you are Italian. What is the origin of Broccoli?
Interesting discussion of regional accents, a source of endless fascination for me. Born and raised in western Washington, our family speaks a fairly unaccented version of English. However, when I was five, we moved for a year or so to Red Bank, NJ, while daddy served at Ft Monmouth. My sister was born and spent her first year there. When we went back to WA, life went on, and she learned to talk, as toddlers do. But one thing had changed: for the rest of her life, she would say 'dyown tyown' instead of 'down town'. No one else in the family said it that way. Apparently that early exposure to language heard among the locals had been enough to influence her speech patterns to that degree. Fascinating how babies learn.
I feel "Friends" is the best greeting to any group (and it still works if addressing adversaries).
Adam realizes he's privileged to have grown up and been affected with a high-class speaking voice.
Also Adam - "The queen should say 'y'all'."'
Love it, Mr. Ragusea. Great pod, great acceptance of others' differences, and great scientific explanations regarding food.
Hi Ellie! Love your question but also love that you do trail magic for the Appalachian trail hikers. I'm a section hiker and I don't think we've met but I may have heard of you in my travels. I can tell you that the hikers absolutely appreciate what you do! Hit me up if you ever need help baking cookies for the hikers!
I much prefer the Q&A format. I listen while working and can pay attention to those more than the interview format 😊
I really hope you keep doing the interviews. I thoroughly enjoyed them. (But I also thoroughly enjoy Ask Adam.)
Edit: That's an interesting side note, actually. I know it makes sense to create content with a higher click-through rate, but you're probably serving a slightly different audience with your interview videos. What I mean to say is, an unknown portion of the views on your interview videos is not a subset of the views on your Ask Adam videos. I'm not sure if I just made things more clear or less. Regardless, I'm sure you've already thought about this, and you only have so much time in a day to make different kinds of videos, etc., etc.
"Hissing retainer laugh" had me doubled over with laughter, which came out in the form of said laugh.
21:23 yeah actually when I cook frozen pizza, my general favourite is when I pull it at a warmish not hot temperature.
I have to admit listening to your radio voice is soothing. Hence I listen to the monologues and not the interviews. It is excellent bedtime listen.
Aged sharp cheddar with a bite of chocolate is delicious!
But the cheddar, get the creaminess to effectively cover your mouth, then as you're about to complete the cheese bite, eat the chocolate, and it's soooooo good!
Please I love the interviews with experts 😭
One of my favorite parts of the week in recent times.
One thing to bring into the temperature conversation. Snack foods. They're almost apatite consumed at room temperature or close to it. Chips, granola bars, trail mix, even a lot of fruit is eaten and stored at room temperature rather than refrigerated, bananas and apples are ruined by the enclosed space of a refrigerator. We eat, for better or worse, a ton of store bought snacks and treats at room temperature because we know that we don't need to cook or refrigerate them, and in some cases doing so can ruin them, I know that putting a bag of chips in the fridge is a bad idea from experience. Some people prefer their cookies piping hot, just out of the oven long enough that they won't collapse into mush in your hands, but growing up I never knew that experience since the only cookies I ate as a kid were store bought, and they were still delicious.
42:21 that's where we get are vanilla (and many other spices) from as well
I listen to a lot of podcasts from my podcatcher feed but I like listening to this one here bc I scroll along with the comments. It can be challenging to find community and discussion around straight up podcasts. Usually they just have ghost town subreddits.
Because of his appearance it fits the podcast so perfectly. This Guy rambling about studies on Food sciences and throwing it everywhere
I like huge warm salads because heating brings out the flavour. Roughly dice everything cold, mix, microwave for a minute, add shakey shakey, mix again, nom nom nom. Delicious.
Agreed with the cold temp thing. No one likes warm soda, but cold soda gets drank all the time.
I prefer the vast majority of my drinks at room temperature, although this is something that is slowly breaking as I get older.
@@heyyitsultima I would expect to hear the opposite, that you prefer the vast majority of your drinks cold, but having that slowly break as you get older.
Two dishes with exactly the same contents, but one hot and one cold: The hot dish will literally have more calories, these are calories in the form of heat energy, as opposed to chemical energy. But the point stands 😃🤣🤣
Hot vs cold foods would have an effect on digestion rates as well. Another reason many countries drink warm liquid with or before dinner
The number of calories from being hot is a lot fewer than the chemical energy caloric content of food, which is actually measured in kcal, which we just call ‘calories’. 100g of water at 60C contains only 4 kcal more thermal energy than 100 g of room temperature water.
My grandmother was from Eastern Ohio and said "yuns" all her life but still used "you" as the singular. I picked up "y'all" from the internet and as a linguist I love it.
Lovely, thoughtful, entertaining pod, as always. As for interviews, to quote a dude I saw on the internet, "you do you." Great content finds its audience and endures.
About the cold beverages: Wouldn't they lead to LESS rich/sweet food? I feel like a cold glass of water "resets" your tongue in between bites, thus counteracting a conditioning effect. Of course, coolness dulls your tastebuds, but any main dish would be hot enough to immediately warm up the tongue again.
Fun accent tip for language students (and complainers): many online dictionaries have audio features that allow checking the pronunciation of a word in various (even regional) accents.
Thank you for putting respect on y'all. It is in fact an incredible word
Adam, you seriously might be the most entertaining person on the internet.
Hi Adam. I just wanted to say I think you are fantastic and should keep up the great work. For many years, I watched Good Eats with Alton Brown. When he stopped doing that show, I was very disappointed. When I found you about a year ago, I was ecstatic! Finally someone who explains the real details in a very easily digestible manner! Pun intended. Love you man.
Hey Adam, I like the interviews. Please keep them! Obviously, it depends who's on and what they're talking about but I think if you're interested in what they have to say and explain why that interests you, then it's definitely worth my time. I like the Q & A too, so I vote for a mix.
I like how i learn about food and about adams personal life, really enjoy it.
I really love this podcast Adam and I hope you keep going with it for years to come!
I'm belgian so not French, but I never heard anyone speaking French saying "ChampagnA"
In fact it is exactly like you prononced but without this weird "A"
Amazing podcast as always by the way
Yup, as is very often the case in French, the finale e is silent. It's pronounced "champagn" if you will.
A note on the subject of correcting pronunciation some might forget: not everyone know every words of a foreign language. To take Adam's example, maybe his German viewer didn't know that word was commonly adopted in English (I certainly never heard it, or at least I forgot I ever heard it) and thought to correct a German mis-pronunciation.
I'm sure a lot of those messages are made by rude people, or by people who didn't think it through. But surely not all of it is.
Hearing him pronouncing it like lasagna is kinda funny. I'm also not French, just Canadian, but I agree that it should end with an e sound, if the last vowel is pronounced at all.
The temperature thing is interesting, but I'm pretty sure the reason for most weight problems in the US is the food supply itself. This only happened in the last couple of generations, and the nature of our food changed more than the serving temps
In my opinion, the weight problem stems from two factors:
- constantly eating all the time instead of just once or maybe twice a day
- overindulgence on carbs to provide calories, rather than fat and protein.
Many people are physically addicted to eating carbs all the time and will start to feel bad if they go without carbs for couple of hours (I had the same issue).
@@svr5423 The problem is a combo of too many carbs and too little activity. Carbs provide glycogen which is fuel for your brain. Many people have highly cerebral jobs now across all income levels - cashiers, call center workers, and drivers do count! Thinking takes energy, energy that comes from carbs. But it's not all used at once, so some is stored. Fast carbs provide instant alertness, only to get dumped into fat stores when there's less muscular activity to use them up. Proper sitting posture (using your muscles to keep yourself upright rather than resting on your joints and ligaments) uses energy, and people are evolved to conserve energy whenever possible.
So you have people who A: crave carbs and B: aren't using the carbs they DO eat effectively.
There is also the problem of how few people actually read the labels on the food they buy. This leads to the "unhealthy food is cheap" myth, because calorie for calorie and nutrient for nutrient people are not just eating too much, but spending too much to eat it. A very stressful combo, being both practically poorer than your income indicates and fatter than your height does!
@@Aubreykun yes, the brain relies on carbs, but you do not have to eat them. The body can produce enough sugar (and ketones) for the brain by converting fat and protein.
The problem is, that most people have become physically addicted to carbs (usually by insulin resistance), hence they experience low energy and withdrawal symptoms if they don't eat carbs for several hours.
The only situation where carbs can be beneficial in the diet is for people who do heavy physical activity all day (e.g. professional athletes) because carbs are more readily available and efficient to be burned as fuel - but that's the big exception in today's world.
As a rule of thumb, a normal person should stay away from regularly eating pasta, rice, bread, fruit (+juice), sugary sodas etc.
@@svr5423
Part of the insulin resistance issue is that niacin is so heavily present in foods today (due to standards of foritification) that it causes issues of chronicly elevated niacin levels, which creates a 1-2 punch with the large amounts of carbs. Many things are made not just of "wheat flour" but "ENRICHED wheat flour", and eaten in quantities that the packaging will always say are multiple servings. On top of this many people do get plenty of niacin because meat isn't nearly as hard to get as it was back when pellagra was more widespread (at least in the west.) Add a multivitamin or other nutritional supplements and you have way, way too much.
Spreading the load between your pancreas (carbs), kidneys (protein), and gallbladder (fats) is important. A lot of people are too carb-heavy but that doesn't mean they're bad as a rule. And no, fruit are very good for you because of the micronutrients. If anything fruit should be a bigger part of most peoples' diets, even with a more-balanced load than many have. Sweetening dishes with dried fruit is a personal favorite of mine because you get additional flavors and nutrition, not just the sweetness, and the fruit sops up some of the liquid to add the rest of the flavors to the fruit.
@@Aubreykun Yes, fruits have micro-nutrients, but so do vegetables, especially leafy greens.
There are low carb fruits like Avocados and Strawberries that can be part of a healthy diet, but most fruit is more high carb and a lot of it is consumed as fruit juice, which has an amount of sugars comparable to non-diet soda.
Another issue is the "recommendation" to eat fruit several times a day, which creates a constant load.
So yes, some fruit, in moderation, as part of a meal can be totally ok. But too much fruit, consumed around the clock, especially in the form of juices, is rather bad for your health.
There are also people who drink "reverse juice" (juice the fruit, throw away the juice and consume the rest) and I personally like fruit teas/infusions so I have a flavoured drink with some healthy nutrients.
And yes, for most people, some carbs (in moderation) are not an issue. But eating high carb foods made from processed grains is generally a bad idea.
I grew up in Southern California, so are used to say “You guys” A lot, or even the more eponymous “dude”. These terms aren’t even necessarily forms of address, their expletives, or punctuation. I also have said “y’all”. Much of my life, though not nearly as much as dude or you guys. And as you said trying to de-gender my language, and also having moved to Austin Texas, I’ve been seeing “y’all” and “all y’all” (which is the plural form of y’all as far as I was ever given to understand) A lot more. So yay! Improving language! Solidarity!
Lukewarm pizza reheated in a dry pan is the perfect pizza. You mostly just re-crisp and warm the bottom without getting the top too hot so that it goes soupy
Cold/ pepperoni is the best pizza in the world for me 😊
Pizza is best enjoyed reheated in the oven. Seems like everything marinates together perfect in the fridge
I have really enjoyed your interviews. Either way I enjoy what you do.
Sometimes it's a contrast thing - temperature icy cold, but spicy-hot. That's a lot of fun!
“Hissing retainer laugh “ is a brilliant description!!
Love the little "pschoo" noise you make at the end of pods lol
I love seeing his facial expressions during the podcasts
I typically put less sugar in iced coffee than hot coffee. If I put the same amount of sugar in both, the iced drink would taste much sweeter to me. I suspect this is not because I taste the sweetness more, but because I'm tasting the bitterness and other coffee flavors less with the iced coffee, and so need to adjust the ratios.
On the note of things having an emptiness if you leave out the onion or vanilla. I recommend boiling a few juniper berries in the water you will use for a cup of coffee, specifically Turkish coffee.
Funny how Adam considers pho boiling hot. It’s like Lukewarm to Koreans who literally serve food in sizzling clay bowls or even on a portable burner on the table so that it is LITERALLY boiling while you eat it. Adam might die if he eats Korean food. Haha.
While the channel contains many great recipes and videos, the best thing i learned from your channel is frozen peas. Me and my circle never used frozen peas so i litterally did not know this product. Now: my favoarite vegatable for most one pot dishes: fried rice, stews, most fish dishes with veggies
I'm so happy "Yinz Guys" and "Yinzers" came up in this podcast. I enjoy these podcasts / ask adam. Also grew up in the same area, and also went to Penn State.
Beer makers often suggest you drink their beers as cold as possible, especially for poorer, mass market beer marketed for younger people. To mask off inferior taste.
I've heard the opposite of hot sake: nice and hot for the cheap stuff, cold for the better stuff
I've also heard that colder temps take the bite out of the higher carbonation levels in modern beer, so that could also play a role
@@Nick-dc6ix sake serving temperature has more to do with the kind of sake than the quality, it's like red and white wine and all their sub categories, not all sake are the same thing.
I usually prefer a Belgian or dark ale for body and flavour but I won't lie, a cold Corona or Dos Equis on a hot summer day's evening is so damn good.
@@metaloman88 I love corona, but it has another problem - clear bottles. Beer in clear bottles acquires some extra off-taste if sitting in the sun (or on a store shelf). Corona six-pack is partially wrapped so it helps. But the funny thing, apart from other beers, corona tastes great ieven with that offtaste present. Maybe it's because they put ascorbic acid in it, or because I usually put lime wedges inside as it's advertised. I would love to visit mexico some day and try the original, I'm sure it differs.
maybe the reason we can detect flavor better in the lukewarm range is because we needed to detect if the lukewarm food is good to eat
Makes me wonder if that temperature thing is why whiskey is much smoother when cold.
I believe it's thought that heat shock proteins can be activated by extreme cold as well (like in those at home wart-freezing kits). I wonder if that was a factor in getting rid of the heat shock protein response in that fish. Usually stuff doesn't evolve away unless there's pressure against it!
Just saw a comment about how Adam is one of the best prepared (most researched) presenters on RUclips, and it made me think it would be awesome for him to interview Sean Evens, whose guest prep for interviews is similarly famously thorough, to talk food and how to do background research (which I would love to learn more about).
Adam, I used to use double strength from Penzey's. I bake a lot, and since discovering Heilala vanilla, never ever going back. It's in a class by itself. I highly recommend signing up for the sale emails, because it's expensive.
It's interesting to hear you talk about the BBC finally embracing regional accents, I still haven't heard my Greater London - East End accent on London local programming yet but it has become better, I would say Oxford English/ RP or whatever is in the minority of accents in the UK.
I’m surprised you didn’t bring up the digestibility of hot foods as a benefit. Given how energy intensive it is to digest stuff, a hotter food is more catalyzed to the chemical breakdown that goes on.
What really helps with burning your tongue and shortening that time of unpleasant numness and no taste is to imidiatly lick some ice or something else very cold when you burn it for about a couple of minutes. I haven't had a tongue burn last for more than a day since i started doing that. Hope it helps someone
First of all, thank you Adam for all the knowledgable podcasts. I really enjoy them. And have you ever consider the reason why our human test is most sensitive between that narrow range? Could it be because that range, like you said, is also the most happy zone for bacteria and such, so that we really need to taste to see if the food has gone bad or not? So it is like, we are sensitive not to really have the best tastes of the food but to know if the food is dangerous or not. Meaning our taste originally is for safeness not really for enjoyable feelings?
you can bake cookies you can add vanilla to by adding a filling between thin cookies that contains vanilla, just use a filling that "glues" the two layers of cookie together.
best food related podcast of all time
Adam, I'm here for all the pod content you make, interviews and all. But, I can understand if other people are simply more interested in Q&A exclusively.
HOWEVER, please please please, please please bring back Failure of the Week.
Heck yeah, tanglewood! I've been there a couple times, for a few things, like James Taylor concert, I think. but mosty the summertime "Tanglewood on parade" a huge music festival that always culminates with a concert performance of Tchaikovsky's 1812 Overture WITH CANONS.
What you're saying is interesting regarding temperature, but oddly traditionally, Ayurveda recommends food that are not too hot or cold for consumption (since it was thought to lead to imbalance in the body and takes more energy to digest). That's also a reason why using your hands to eat was recommended since that helps gauge the temperature
DUDE! western mass AND right on the appalachian! that's awesome! I lived just off Jug End Mt on the A. trail, and...I guess that means I walked through YOUR property at some point...I don't remember cookies though...huh.
Ok, now you HAVE to do a video interviewing a vanilla farmer/proprietor and diving into vanilla production, Adam!
Keep up the great work! I love this
I really enjoy your podcasts!
I would like to offer up, in some small way, a counter argument to your first point about how people eat their food extremely hot in order not to taste it. My dad grew up in the 60s with a mother who’s cooking is absolutely abhorrent. To this day him and his siblings will heat their food in the microwave until it is the temperature of the sun. This plus the addition of way too much salt produces a finished product that tastes almost of nothing. In my mind this was always to hid the taste of my grandmother’s canned stew and egg noodles with scrambled eggs on top. Just a thought though.
Adam, to your point at 19:50 about why we taste the least at the temps we like our food, cold stream temp or fresh warm meat temp, maybe at those ranges it's the most important for us to be able to tell subtle differences in flavor when our ancestors were eating something a bit risky. Notably, avg body temp (in humans, dunno for other animals) is the high 90s, so perhaps if our ancestors ate meat that was sub-90°F, it was more important to taste carefully for off flavors. I wouldn't be surprised if a cool stream is a bit below the ~50°F temp you cited, and works the same way: drink water you find in nature above 50°F and you're rolling some risky dice.
There are a few distinct types of imitation vanilla on the market. There is straight vanillin, and there are others that have ingredients like caramel color and other flavors to try to simulate the complexity of real vanilla extract. The flavor varies considerably between brands. It is worth trying a few to see what works best for different recipes. For cookies I think straight vanillin would be fine.