Yes, but only because it was a casual mention that wasn't part of the actual recipe or instructions... Though there was the implication that it could be needed for those other than him.
In ye olde days British cookers had a grill above the hob. The advantage being you could grill at the same time as using the oven. And it was easier to see how the grilling was going. Now they are usually at the top of the oven. So I don't think it needed any explanation what 'broiler' means when Adam showed us the golden crust on the top of the dish. Even though the word does sound funny to our ears :)
My Nan's bubble and squeak was literally award winning. So was her Victoria Sponge, as well as various veg Grandad grew on his allotment in Cheltenham. She didn't go in for spicy food but she'd have really approved. Good job, Adam.
My mum always seemed to put sprouts in with bubble'n'squeak. As I can't stand sprouts I've never liked the dish! Although of course Adam made it look gorgeous...
When the meds your doctor gives you make you sick, that is your body saying "No thank you." The number one expert on what's good for you. I love you Adam, you look like crap! Please listen to your body.
I am a vegetarian but have watched all your videos dozens of times each cause you are not pretentious like half of RUclips and your voice is amazingly soothing. You make cooking seem so approachable even if one grew in a household where the mother always cooked and it engrained in us that only women should cook.
😂 "I do like my food to taste like something...." Thanks for the laugh! I make a vegie bubble and squeak fairly often and will definitely add garlic the next time i do so
As a fellow Brit who loves her Bubble and Squeak, I have to say you did a great job :D One thing you can try is add parsnip into the mix, it really amps up the flavour and gives some real depth!
@@dawntower3011 this isn't a complicated dish: throw the leftovers from a Sunday roast dinner into a casserole dish and top with cheese. Put it under the grill til brown and tuck in. It's a leftovers dinner, use whatever you have
@@Adza2007 the cheese thing isn't something I've come across in 5 decades going round the sun in this green and pleasant land? Whatever veg is left from Sunday roast (spuds an some form of cabbage being the only essentials) mashed up and fried, ideally in the fat you just cooked the bacon (and sausage and black pudding and egg) in. That said cheese only just about anything makes it better so...
@@dawntower3011 Pretty much whatever veg you enjoy can be used for this :D Typically it's made with leftover roast veg from the night before, which brings some real roasty flavours into the dish. The cheese is highly optional if it's also something you need to be careful of, and indeed it's not something I've ever heard of in a bubble and squeak but I can definitely see it working :D Brussel's Sprouts are amazing too and bring some rich earthy tones
Fascinating how cabbage just kinda melts - I can't recall now what dish I was making but I was given Napa instead of regular green cabbage (the store was out, apparently) and I got it all chopped up and was both amazed and dismayed - there was SO MUCH in the pot!!!! And it was super frilly compared to "plain" cabbage. It was also effing delicious. Interesting about the acid and sweetener at the end - I didn't know either of those was even an option honestly, since I really don't know many bean recipes. I'm in the Deep South so I know red beans and rice (I'd be attacked by the ghost of my mother in law if I didn't!), white beans-and-stuff (ham, sausage, etc), a form of taco soup, and the Cassoulet you yourself taught me! And those have been PLENTY, given the restrictive diets I handle in the household. (Two diabetics, one on dialysis, and a couple picky eaters on top of that) For some reason I thought bubble and squeak involved peas. I can't for the life of me think why! I went and looked it up before writing this and mushy peas are nothing to do with bubble and squeak, so I dunno WHERE my mind got such a silly notion. But that looks extremely good, and I do believe I'll give it a try soon!
I'm definitely saving this one for later! You've received quite a lot of comments about the amount of butter, and coming from olive oil Europe it is quite surprising! I'm currently dating someone from butter Europe and the differences in butter use are very interesting, we both learn a lot from each other. I'm sure you and your parents have similar stories, it would make for a very interesting video!
Bubble and squeak is the best part of the Christmas holidays. All the stuff you have left over from Christmas Dinner, chopped up and thrown into a pan and cooked. Pigs in blankets, brussel sprouts, turkey, ham, potatoes. Throw on a ton of piccalilli or pickled onions and you've got yourself a perfect plate of heartburny goodness
As a passionate fan of beans, especially chilling while a pot simmers on the stove for hours, and a Brit, this is a MUST try. I have never considered this combination before but I cannot see it being anything other than a winner.
I’m English and I appreciate you mixing British and Latin. I’m also not deaf, but I appreciate your loose stool sign language. 😂 Magnificent as always.
@@AkaSora96 Besides also being short for Latin American, it's also used to describe the language and ethnic families of Spain, Portugal, Italy, France, Romania, and Moldova, along with a few micronations. It's used in the same way that Slavic is used to describe Czechia or Poland.
I am definitely making this soon, seems like a great hearty- non soup dish for this time of year! I recently did a side by side of using the soak liquid vs. draining it off when cooking two different batches of beans, and couldn't tell any kind of difference in the end results 🤷♂️
It's admirable how much effort Adam puts into filming and cooking at the same time, and also the amount of times he probably makes things off camera before making the video.
My parents make something adjacent to bubble and squeak with the christmas leftovers - Roast potatoes, honey roast carrots and parsnips, and brussel sprouts mashed together, with shredded turkey, sausages, and stuffing mixed in. is great!
Very glad to have another tomatillo recipe, because Im growing them again and if last year is anything to go by, Im about to have a ludicrous quantity of them in a month or so
I think it's a modern, convenience thing. The best 'traditional' version I've seen was from The Two Fat Ladies but it's a rabbit hole finding the history of it. Oh, and a squirt of HP is virtually mandatory on Bubble & Squeak
@@01Naaman but it's a ye old convenience food. Although I suspect potatos were proportionaly more common as a left over. And yes HP source is a must for all near homogeneous British foods
That stereotype is dumb as shit, was hoping people that watch cooking videos would know that but apparently not. Worcestershire Sauce, Marmite, Chicken Tikka Masala, Shepherd’s Pie
@@thejavaboy-theocdgamer3688 Chicken Tikka Masala was invented by Indians in living Britain. That statement tells you everything you need to know. The rest of the stuff in your list are not exactly what I would call flavourful.
@@BKOmnyama Worcestershire Sauce isn’t flavourful? Mate come to the UK and try our cuisine, quit being a xenophobe
4 месяца назад+1
Loved this vegetarian all-rounded meal! I recently moved to the UK and haven't heard yet of bubble & squeak, though it makes a lot of sense. On the beans, your comment on the acid matches what I've known, but I wondered if the tomatillos would already add acid enough to slow down the cooking process... Maybe it's a "feature not a bug"!!! Definitely worth a try.
I'm not sure if this is obvious but to those that don't know, it's called Bubble and Squeak because when you fry it, it, well, squeaks (and bubbles)! Also personally for my family it's very much a boxing day breakfast food, to use up all the christmas leftovers
love a good bubble and squeak! this isnt truly accurate to the bxing day meal im used to, which is based off Xmas, or thanksgiving leftovers , but , looks delicious
I've been following Ragusea for years, but this is somehow the wildest thing I've seen him cook. It's nothing crazy, but it's just so random it's weird
That napa cabbage was really interesting to me. It looks a similar shape to other kinds of cabbage I'm familiar with. Where I live napa cabbage is usually called wombok and is much longer and thinner.
You should try out Pastel de Papa, from Argentina, it's ground meat with onion, peppers, eggs, green olives, (basically empanada filling) with mashed potatoes on top, cheese optional, beautiful and very yummy
It's interesting how bubble and squeak is often mashed with potatoes. I make it nearly every week and I've never mashed it amd rarely have potatoes left its often just cabbage, sweed, carrots and parsnips fried in butter, with optional leftover meat, bacon, or eggs. And depending on the previous meat gravy. For context my mum often puts egg in it but doesn't mash it. I dont remember my nan making it at all. Even though she was the Sunday dinner person for about 10 people every week till she died. This might be a regional Swansea/south Wales thing.
Taste like a tomato crossed with an apple, that is a taste I can't really imagine. And i've never ever seen tomatillos up here in the cold northern part of Europe. But i'd really like to try
Bubble and squeak is a post Christmas favourite in our house, love it! Has anyone ever pressure cooked beans from dry? I've done lentils with some success, never tried beans though
I always pressure cook beans! It saves a lot of time. You can pressure cook from dry (it takes longer), or from soaked (it cooks very fast). Just be careful with the cooking time (cook too much and you will have a soup!), usually a few minutes is enough.
@@anapunky39 thanks for this. Definitely going to give it a try. I love my pressure cooker, definitely changed the way I cook midweek. It seems like they've mostly fallen out of favour, wonder why
Hey Adam, you should check "Trinxat de la Cerdanya", it's a catalan dish made with mashed cabage and potatos flavoured with panceta. Instead of broiled (like Bubble and Squeak) it's seared in a pan just like a spanish omelette.
This looks awesome, the Gouda cheese looks deli and the beans look good too. I think that the little bit of butter you put in was outrageously small though, what was that , a tablespoon!? I would at least triple it.
Serranos are the perfect daily driver chile. I use them in just about any recipe that calls for jalapenos for a little added kick (and because I like the flavor of serranos a lot more.)
Papers do exists. Shame I dont have a link. Bean washing: just washing, same for straining Bean soaking: Required and temperature related - just for re-hydration. Not required for slow cooking since cooking time is longer. Digestion wise: heating is required above 90C and recommended over 105-115 for degradation of Lectin. Time required increases quickly and it is well documented.
Pleased to see B&S getting some love, such a cosey cheap and comforting. This is obviously much, much quicker to make if you have left over potatoes and veggies from say, a turkey dinner the night before btw
Hey adam, habe you ever considered adding calabaza (pumpkin/squash) to your red beans? A little more traditional and adds that sweetness your looking for and a little textural contrast/nutrition
A fun exercise for us in tge West Balkans is "Is this equivalent to our food?". The beans very much remind me of "prebranec" or meatless beans and pork.
Yo m'dude ragusea! Can you please share info on the yellow Dutch oven you used in this video? I'm in love with Brian lagerstrom's blue DO but it's crazy expensive but the exact form factor. Any inputs would be super appreciated!
It's a LaCreuset,so it's also quite expensive. Lodge makes very good enameled Dutch ovens for a better price. Merten and Storck is made in Germany and is somewhere in the middle.
I’ve seen so many youtubers show me how to make “the GREATEST blt” while reminding me that a blt is a tomato sandwich and not a bacon sandwich. But only Adam will show me this.
Хобби
Did Adam just mention the broiler without saying that the British would call that a grill?
I feel violated.
In a half British dish no less
Yes, but only because it was a casual mention that wasn't part of the actual recipe or instructions... Though there was the implication that it could be needed for those other than him.
Came here just to ask this lol
In ye olde days British cookers had a grill above the hob. The advantage being you could grill at the same time as using the oven. And it was easier to see how the grilling was going.
Now they are usually at the top of the oven. So I don't think it needed any explanation what 'broiler' means when Adam showed us the golden crust on the top of the dish. Even though the word does sound funny to our ears :)
Well to be fair, in this recipe he ended up not using the broiler (what brits would call a grill)
4:01 “just a little butter” giving two shots of vodka vibes 😂😂
im surprised he left it in but i love it
That is a little if you're from Yorkshire
I can already imagine the memes
Epic voice crack moment
I appreciate you having fun with that "just a LiTtle bUtTer"
Julia Child would be so proud.
My Nan's bubble and squeak was literally award winning. So was her Victoria Sponge, as well as various veg Grandad grew on his allotment in Cheltenham. She didn't go in for spicy food but she'd have really approved. Good job, Adam.
Not alot of good comes out of Cheltenham. So I am extra impressed!
My mum always seemed to put sprouts in with bubble'n'squeak. As I can't stand sprouts I've never liked the dish! Although of course Adam made it look gorgeous...
fellow skyrim fan
@@SDrtheone This is so funny, as someone from Cheltenham (USA) 😂
When the meds your doctor gives you make you sick, that is your body saying "No thank you." The number one expert on what's good for you. I love you Adam, you look like crap! Please listen to your body.
I am a vegetarian but have watched all your videos dozens of times each cause you are not pretentious like half of RUclips and your voice is amazingly soothing. You make cooking seem so approachable even if one grew in a household where the mother always cooked and it engrained in us that only women should cook.
Adam Ragusea and “not pretentious” probably should never be in the same sentence
@@finartixH E T E R O G E N E I T Y
@@finartix i disagree
@@finartix Why? He ISN'T pretentious at all ^^'
Adam is definitely not pretentious he's just a bit autistic
Bubble and squeak sounds like the precursor to my last bowel movement.
Just wait until he does a Toad in the hole.
For me it’s more the postscript.
😂 "I do like my food to taste like something...." Thanks for the laugh! I make a vegie bubble and squeak fairly often and will definitely add garlic the next time i do so
As a fellow Brit who loves her Bubble and Squeak, I have to say you did a great job :D
One thing you can try is add parsnip into the mix, it really amps up the flavour and gives some real depth!
Any opinion about substituting a lower carb root veggie for the potatoes? I have to watch my starches but otherwise this looks great.
@@dawntower3011 this isn't a complicated dish: throw the leftovers from a Sunday roast dinner into a casserole dish and top with cheese. Put it under the grill til brown and tuck in. It's a leftovers dinner, use whatever you have
@@Adza2007 the cheese thing isn't something I've come across in 5 decades going round the sun in this green and pleasant land? Whatever veg is left from Sunday roast (spuds an some form of cabbage being the only essentials) mashed up and fried, ideally in the fat you just cooked the bacon (and sausage and black pudding and egg) in. That said cheese only just about anything makes it better so...
@@dawntower3011 Pretty much whatever veg you enjoy can be used for this :D Typically it's made with leftover roast veg from the night before, which brings some real roasty flavours into the dish. The cheese is highly optional if it's also something you need to be careful of, and indeed it's not something I've ever heard of in a bubble and squeak but I can definitely see it working :D
Brussel's Sprouts are amazing too and bring some rich earthy tones
My favourite combo was potatoes, sprouts & swede, but I may be weird, a favorite meal in a local bar was liver & onions with sprouts & fried potatoes.
Fascinating how cabbage just kinda melts - I can't recall now what dish I was making but I was given Napa instead of regular green cabbage (the store was out, apparently) and I got it all chopped up and was both amazed and dismayed - there was SO MUCH in the pot!!!! And it was super frilly compared to "plain" cabbage. It was also effing delicious.
Interesting about the acid and sweetener at the end - I didn't know either of those was even an option honestly, since I really don't know many bean recipes. I'm in the Deep South so I know red beans and rice (I'd be attacked by the ghost of my mother in law if I didn't!), white beans-and-stuff (ham, sausage, etc), a form of taco soup, and the Cassoulet you yourself taught me! And those have been PLENTY, given the restrictive diets I handle in the household. (Two diabetics, one on dialysis, and a couple picky eaters on top of that)
For some reason I thought bubble and squeak involved peas. I can't for the life of me think why! I went and looked it up before writing this and mushy peas are nothing to do with bubble and squeak, so I dunno WHERE my mind got such a silly notion. But that looks extremely good, and I do believe I'll give it a try soon!
Peas? maybe youre thinking about shepherd's pie, buddy.
Oh yeah, the Beans & Toast sequel of the CENTURY!!!
I love how you're responsibly sponsoring this product. Great choice of words. Really appreciate it Really respect it
Love seeing when people mix foods and techniques from different cultures, gets you the best of all included cuisines. More of that please! 🙏😁
Love it. Keep the British food coming please. All the best from Newcastle UK
Agreed, from Newcastle Australia !
I didn’t know Newcastle had an Australia! Hope it’s as nice there as it is here.
Thank you for a video in the old voiceover form, it definitely makes it easier to watch
If you like bubble and squeak, the Dutch have a whole category of similar dishes called stamppotten.
This looks divine! Gonna have to try it myself great recipe!
Red beans and cornbread toast would be such a great fusion beans on toast actually.
What in the world is cornbread toast?
@@grlnexdoorablelike, cornbread, but you toast it
@@liamtahaney713 interesting 🤔.
Sounds like a dish that exists in the south already!
My family makes bubble with left over roast potatoes and what ever else wasn't finished the night before. Delicious!!!
Absolutely love your vids-this looks delicious!
I'm definitely saving this one for later! You've received quite a lot of comments about the amount of butter, and coming from olive oil Europe it is quite surprising! I'm currently dating someone from butter Europe and the differences in butter use are very interesting, we both learn a lot from each other. I'm sure you and your parents have similar stories, it would make for a very interesting video!
Bubble and squeak is the best part of the Christmas holidays. All the stuff you have left over from Christmas Dinner, chopped up and thrown into a pan and cooked. Pigs in blankets, brussel sprouts, turkey, ham, potatoes.
Throw on a ton of piccalilli or pickled onions and you've got yourself a perfect plate of heartburny goodness
Great work Adam! That looked delicious, love the idea of cooking in the oven. 🙂😋😎❤
As a passionate fan of beans, especially chilling while a pot simmers on the stove for hours, and a Brit, this is a MUST try. I have never considered this combination before but I cannot see it being anything other than a winner.
I’m English and I appreciate you mixing British and Latin. I’m also not deaf, but I appreciate your loose stool sign language. 😂 Magnificent as always.
Yeah mixing ancient Roman beans and British food sure is interesting
@@AkaSora96 Ancient Roman? The common bean is from the Americas.
Oh wait, maybe you're just talking about the word "Latin", never mind.
@TheSkillotron Yeah, last time I checked, Latin is a language, not a place or culture
@@AkaSora96 It's just short for Latin American.
@@AkaSora96 Besides also being short for Latin American, it's also used to describe the language and ethnic families of Spain, Portugal, Italy, France, Romania, and Moldova, along with a few micronations. It's used in the same way that Slavic is used to describe Czechia or Poland.
I am definitely making this soon, seems like a great hearty- non soup dish for this time of year! I recently did a side by side of using the soak liquid vs. draining it off when cooking two different batches of beans, and couldn't tell any kind of difference in the end results 🤷♂️
It's admirable how much effort Adam puts into filming and cooking at the same time, and also the amount of times he probably makes things off camera before making the video.
My parents make something adjacent to bubble and squeak with the christmas leftovers - Roast potatoes, honey roast carrots and parsnips, and brussel sprouts mashed together, with shredded turkey, sausages, and stuffing mixed in. is great!
Bubble and squeak in the oven is a great idea. My dad doesnt usually cook that much at once so browns as patties in the frying pan.
Hey cool! Beans and rice from your black beans video was lunch today. I did the vinegar and sugar thing and it turned out really nice.
Very glad to have another tomatillo recipe, because Im growing them again and if last year is anything to go by, Im about to have a ludicrous quantity of them in a month or so
We make bubble and squeak often in our household, usually with a lattice of bacon over top. But this may be our new go too recipe. This looks tasty!
Thanks for this.
I've never heard of Bubble & Squeak being mashed, but this did look good.
Same... Made a far longer post musings that it might a regional thing.
I think it's a modern, convenience thing. The best 'traditional' version I've seen was from The Two Fat Ladies but it's a rabbit hole finding the history of it. Oh, and a squirt of HP is virtually mandatory on Bubble & Squeak
@@01Naaman but it's a ye old convenience food. Although I suspect potatos were proportionaly more common as a left over. And yes HP source is a must for all near homogeneous British foods
love the recipe! gonna try it soon 😁
my cabbage is near rotting in my fridge since i cant stand eating more slaw so thanks for saving my life with this
hell yeah! love bubble and squeak
Sneakingly introducing seasonings to British cuisine with the beans. I see you Adam.
That stereotype is dumb as shit, was hoping people that watch cooking videos would know that but apparently not.
Worcestershire Sauce, Marmite, Chicken Tikka Masala, Shepherd’s Pie
@@thejavaboy-theocdgamer3688 Chicken Tikka Masala was invented by Indians in living Britain. That statement tells you everything you need to know. The rest of the stuff in your list are not exactly what I would call flavourful.
@@BKOmnyama Worcestershire Sauce isn’t flavourful? Mate come to the UK and try our cuisine, quit being a xenophobe
Loved this vegetarian all-rounded meal! I recently moved to the UK and haven't heard yet of bubble & squeak, though it makes a lot of sense.
On the beans, your comment on the acid matches what I've known, but I wondered if the tomatillos would already add acid enough to slow down the cooking process... Maybe it's a "feature not a bug"!!!
Definitely worth a try.
As a British person, I salute your amalgamation, of foods.
Thank you Adam for the inspiration, once again!
I must say I am glad you went back to the old format for your recipe videos.
"I need more cabbage and less potatoes in my diet"
* *Throws in a whole stick of butter* *
Butter is very low in carbs. He was talking about carbs, not calories.
I cannot wait to cook this! More beans please :)
absolute banger of a recipe
also a mash of a recipe
I can tell the "just a little butter" voice crack will be one of the most replayed parts.
Missed these vids. Welcome back!
I appreciate you and thank you for making content.
YUM, got to try this!
You’re looking great, Adam. Thank you for another video.
I've had this open in a tab since it was posted and finally got around to making it myself. This shit slaps hard.
"Clanking these up" sound so funny for some reason :D
I'm not sure if this is obvious but to those that don't know, it's called Bubble and Squeak because when you fry it, it, well, squeaks (and bubbles)!
Also personally for my family it's very much a boxing day breakfast food, to use up all the christmas leftovers
I love mixing cultures
love a good bubble and squeak! this isnt truly accurate to the bxing day meal im used to, which is based off Xmas, or thanksgiving leftovers , but , looks delicious
I love the alternate title in the thumbnail:
Bubble, Squeak and Toot
when i saw the title i was like "there's no way that's the name of an actual dish"......... gotta love the british lmao
I've been following Ragusea for years, but this is somehow the wildest thing I've seen him cook. It's nothing crazy, but it's just so random it's weird
Been waiting for this since "Sweet Beans and Savory Poundcake"
Looks great
That napa cabbage was really interesting to me. It looks a similar shape to other kinds of cabbage I'm familiar with. Where I live napa cabbage is usually called wombok and is much longer and thinner.
I live for these cultural mashup recipes. Take all the good stuff and get it onto a single plate
You should try out Pastel de Papa, from Argentina, it's ground meat with onion, peppers, eggs, green olives, (basically empanada filling) with mashed potatoes on top, cheese optional, beautiful and very yummy
Thank God the voiceover videos are back
It's interesting how bubble and squeak is often mashed with potatoes. I make it nearly every week and I've never mashed it amd rarely have potatoes left its often just cabbage, sweed, carrots and parsnips fried in butter, with optional leftover meat, bacon, or eggs. And depending on the previous meat gravy.
For context my mum often puts egg in it but doesn't mash it. I dont remember my nan making it at all. Even though she was the Sunday dinner person for about 10 people every week till she died. This might be a regional Swansea/south Wales thing.
What is sweed?
if you're using swede and parsnips you don't need potatoes
@@grlnexdoorableprobably swede (big Swedish turnip)
Ok so this sounds awesome
I wonder what a good tomatillo substitute would be? They're not very easy to get a hold of where I live
I'm definitely gonna try those beans with a full English breakfast. It's gotta be better than the usual bland baked beans.
4:35 See's Candy! Greetings from a fan in Los Angeles 😊
Taste like a tomato crossed with an apple, that is a taste I can't really imagine. And i've never ever seen tomatillos up here in the cold northern part of Europe.
But i'd really like to try
I see you managed to dig out enough to find fresh green veggies. Hope your fishies all survived the crazy cold and snow.
ah yes. the most revered and noble of the British cooking methods. BOILING! lol
Bubble and squeak is a post Christmas favourite in our house, love it!
Has anyone ever pressure cooked beans from dry? I've done lentils with some success, never tried beans though
I have pressure cooked dry black beans with good success
@@gpaulu thanks, I'll have to give it a go, loved that I could make lentils a week night dinner, beans next!
I always pressure cook beans! It saves a lot of time. You can pressure cook from dry (it takes longer), or from soaked (it cooks very fast). Just be careful with the cooking time (cook too much and you will have a soup!), usually a few minutes is enough.
@@anapunky39 thanks for this. Definitely going to give it a try. I love my pressure cooker, definitely changed the way I cook midweek. It seems like they've mostly fallen out of favour, wonder why
"I want to less potatoes in my diet so I added more cabbage instead."
"Let's add some Gouda cheese to make up for those missing potatoes."
I totally understand the logic, I think in similar patterns
There's nothing wrong with his logic. It's back to the macro content, variety, taste, and😊 texture.
Ok, now offer that as a TV dinner. 🤣
Sounds like you could use stock veggies post stock for bubble and squeak? Always lookin for ways to reuse those mushy carrots
after making stock the things that made the stock are devoid of all taste and nutrition. Just toss them.
"Not traditional, but I do like myfood to taste like something"
Go Adam!
Hey what is that broiler thing? Do they have that there in Britain?
what kinda beans on toast is this?
Soooo... doc put you on either and antibiotic or metformin?
Hey Adam, you should check "Trinxat de la Cerdanya", it's a catalan dish made with mashed cabage and potatos flavoured with panceta. Instead of broiled (like Bubble and Squeak) it's seared in a pan just like a spanish omelette.
Excellent video sir
0:24 would be a perfect "bye" following the running gag
This looks awesome, the Gouda cheese looks deli and the beans look good too. I think that the little bit of butter you put in was outrageously small though, what was that , a tablespoon!? I would at least triple it.
Serranos are the perfect daily driver chile. I use them in just about any recipe that calls for jalapenos for a little added kick (and because I like the flavor of serranos a lot more.)
this feels like that great british bake off episode when they said guacamolo
Are there gonna be any more Adam Ragusa pods? It’s literally my favorite podcast.
Papers do exists. Shame I dont have a link.
Bean washing: just washing, same for straining
Bean soaking: Required and temperature related - just for re-hydration. Not required for slow cooking since cooking time is longer.
Digestion wise: heating is required above 90C and recommended over 105-115 for degradation of Lectin. Time required increases quickly and it is well documented.
Pleased to see B&S getting some love, such a cosey cheap and comforting. This is obviously much, much quicker to make if you have left over potatoes and veggies from say, a turkey dinner the night before btw
When Belize is a plate of food.
This looks delish Adam. Would love to see a Sri Lankan recipe of some sort - underrated cuisine!
“More cabbage, more healthy” vs a “little butter” and a ton of Gouda. 😂
Hey adam, habe you ever considered adding calabaza (pumpkin/squash) to your red beans? A little more traditional and adds that sweetness your looking for and a little textural contrast/nutrition
Don't throw out the core of the cabbage. That's the best, sweetest part.
A fun exercise for us in tge West Balkans is "Is this equivalent to our food?". The beans very much remind me of "prebranec" or meatless beans and pork.
0:30
That is an interesting positioning for those veggies and herbs
Briton here, gotta say, beans with this, especially spicy ones, more than welcome.
Thank you
Yo m'dude ragusea! Can you please share info on the yellow Dutch oven you used in this video? I'm in love with Brian lagerstrom's blue DO but it's crazy expensive but the exact form factor. Any inputs would be super appreciated!
It's a LaCreuset,so it's also quite expensive. Lodge makes very good enameled Dutch ovens for a better price. Merten and Storck is made in Germany and is somewhere in the middle.
@@kjdude8765 thanks!
What's the difference between colcannon and bubble&squeak?
I’ve seen so many youtubers show me how to make “the GREATEST blt” while reminding me that a blt is a tomato sandwich and not a bacon sandwich. But only Adam will show me this.
this was the video playing in the background as i just nearly suffocated from canned air