I got you this time, Saint Adam Q: Why don't you make it the way my mom/another eChef/this cookbook says to make it? A: I explained any and all possible variations from the typical Risotto cooking method and the reasonings behind them in the video, watch the video all the way to the end. Q: White wine?!?!?! Why not juice, but the alcohalz, are you a drunk? A: I've explained how a little wine isn't going to shoot your liver in another video, watch that video. Q: Do I have to do it exactly the way you do it? What about XYZ? A. This is made to my own taste. I ain't holding the superior crust crisping power of a Steel Pizza Stone to your head. You do you.
Wow! Not only does Adam make down to earth, useful videos without wasting time, he writes a whole description with the recipe and tips. Now that's not something to WINE about. My wife left me
Your shallot trick has been a life changer for a single student living alone! I ove cooking with onions but one large onion is usually around for times what I need for a single serving. I now just buy a small box of shallots and use one at a time. No more plastic wrapped quarter onions in my fridge!
Crystal Cao I so agree!!! My husband hates onions but he hasn’t fought me much over shallots and I only have to buy them when I have actual meals in mind for them instead of begrudgingly throwing away a half onion
I think it is a perfect college student dinner. One pot, 20 minutes and you got yourself a good meal. I really hope Adam can post more recipes like this. Fast, easy, and doesn’t take too many pots to make.
They are very small. You don't really make a portion for a toddler, you just kinda give them a little bit off your plate. And the older one is a very picky eater; would never touch any of this.
thank you, adam. your videos always make me feel better when i'm feeling down. i look forward to very few youtubers uploading, but you are one. thank you.
Just made this and it came out absolutely delicious. Even though I added way more peas than I wanted to and I don’t think my rice was cooked exactly right, I still licked my plate clean. You have easy videos that make me satisfied that I’m not the most advanced cook, but I would make things I’d expect to pay 20+ dollars at a restaurant for. This is the third or so recipe I’ve tried from you Adam and I’m always blown away. Thank you for what you do!!!!!!!
adam: I know its not traditional to add white wine to baby food, but in the mirror universe me with a goatee is saying "this baby food just doesnt get the same flavour without white wine. long live the empire"
I notice Adam getting more and more comfortable on camera, which oddly warms my heart, and the videos are consistently great. So informative all while being easy to understand, and that's a real skill! Keep up the good work :)
Ooo! I’m early to Professor Ragusea’s class! Um...white wine..long live the empire...why I seasoned my Chrissy Teigen pan, not my risotto? I don’t know I just started watching the video
Hi Adam, thanks for the recipe! I've been making risotto for years with the extra pot for stock, adding stock slowly and stirring stirring stirring method. I tried this last night with canaroli rice and we all loved it! Thanks!!!
Made this recipe last night almost straight up like the video. Fantastic! Had the taste of Asian chicken fried rice, but creamy and rich like a Risotto. Thanks!
Risotto is one of my absolute most favorite things to eat. I especially love the brown butter and pumpkin version we make around the fall. But the most restrictive part about making it is the cost of the rice. We would make it all the time in different versions, but compared to the giant bags of rice we pick up normally, that fancy Arborio rice is expensive! So I guess I'll just have to live with it being a seasonal comfort food favorite.
The only way to evaporate the liquid if you added too much is to just cook it longer (i.e. your evaporation). And if you were making a sauce, soup, or stew that wouldn't be much of a problem, but with the risotto while you're evaporating the extra liquid you're also continuing to cook the rice. As a result, you end up overcooking the rice if you added too much liquid.
tried your pan pizza recipe, topped it withe red bell peppers, pepperoni, and a sauce that i made up on the fly. gotta say i'm proud of myself, i got the bottom perfectly browned, first try. all in all it tasted great, and it's definitely the easiest pizza i've ever made from scratch.
Look who's back, Adam 'White Wine' Ragusea, with another recipe that looks great. On a serious note, I love how vegetable forward this recipe is while still hitting on that chicken element
Adam, these are my favourite videos on youtube. Your recipes are things I would love to cook weekly and I have tried many of them. You are the only channel that really fits 'nice meals to cook at home'.
I was looking for a good risotto recipe for date night friday and then this popped up in the sub feed. I'm definitely making this recipe tomorrow night, thanks Adam.
3:22 I don't believe you on that. Rinsing rice (extracting starch) is based around stirring rice in water, so why wouldn't stirring the rice on a pan draw out starches, too? I've actually even tested it out and found out that stirring it does indeed make it creamier in my experience. Other than that looks like a good recipe, though. Adding wine at the end also seems like such a good idea, I'll have to try that the next time I make risotto. By the way you should really try garnishing risotto with lemon juice, it works really well.
One: the sauce is simmering, this agitates the rice. Two: if you just left rice in long enough, it would just dissolve the outer starch. Three: you don’t necessarily need to wash all the starch off, the rice makes up a lot of this dish after all.
@@andrew4363 Whatever you say, but the results speak for themselves. I've tried both the stirring and no stirring methods multiple times and found that stirring the rice has, in fact, made creamier risotto. It might be true that the rice gets agitated just from the sauce simmering, but does it get agitated _enough?_ I don't know who Adam's "multiple empirical sources" are, but I'm certainly not one of them. But you do you. Didn't say that you should wash risotto rice, though, never do that.
I did a variation of this today and it turned out incredible. Difference was I cut up chicken thighs beforehand so I had strips and chunks and cooked them before hand through until browned, which really deepened the chicken flavor of the dish. Then it was just cooking down half a sweet onion, same amount of carrots, about a cup of rice, a carton of chicken stock, stir and simmer until the rice was cooked, add peas, season, and plate up. It's a foolproof dish and really easy, whole thing took maybe an hour altogether and most of that was just waiting for it to cook. He's right that you don't need to constantly stir the rice - just get it covered with liquid and then add liquid to it as needed until the rice is finished, really only stirring so it doesn't stick. It'll end up creamy and glossy even without butter or cheese (I wanted mine a bit healthier).
@@aragusea You know what's not common in food videography? a birds eye view of a steaming cooking vessel. Also fuck me. P.S that risotto looks absolutely delicious.
I just made this Adam and once again following your method I have made one of the tastiest and yummiest dishes I've ever made. Thank you for teaching me how to cook yummy food!
made this, was dank. threw in some asparagus too. I definitely put waaaaaaaaay too much stock in at first, but i just kept it bubbling away and it eventually got absorbed into the rice. Then only needed to add a few splashes at the end. this is definitely a recipe i'll have in my rotation now!
Embrace the memes. You won't survive otherwise. We all know and appreciate the quality of your work, the memes are just a way for viewers to have fun, it doesn't mean that that's their takeaway. You do good stuff, great content, good work.
We don't actually add butter afterwards in a restaurant, usually a normal risotto would be a finely diced onion, glaze it with real butter or sunflower oil (this has almost no taste, which is good for risotto), add the rice, and simmer till the rice doubles in size because of the oil and or butter. Either use white wine or start with stock in parts when new to risotto, or add alot of stock when you've made risotto a couple times. And make sure it doesn't change colour while cooking till done, add parmesan cheese when done, If it's too sticky, try adding more stock to loosen it, sometimes cream could be used insted.
I use frozen veggies in my risotto. We have very nice peas, carrots and corn mix available. Also one where carrots are replaced by red pepper. One of those packets per person. Rice I use needs about 2 times the water as rice, but you'se may vary.
Topaz they get a really bad rep imo - they’re honestly not too much trouble at all and (for me) are deeply comforting to eat. What’s not to like about fried rice, veg, stock and cheese?
I do something similar, except with chicken and mushrooms and I make the risotto in a pressure cooker, which is how smart people do it, and then deglaze the pan with it.
@@charlie_mario6292 butter is only a minor variable for creaminess, a properly executed risotto requires one spoon of butter per portion, you get creaminess by managing the starch released from the rice through temperature control, he just doesn't know how to do it, no offense, most Italians can't either they just add a tonne of butter wich is wrong
Really excellent video! With the view of the pan and the cutting board at the same time you really get a sense of just how quick this recipe is. Good job dude!
I got you this time, Saint Adam
Q: Why don't you make it the way my mom/another eChef/this cookbook says to make it?
A: I explained any and all possible variations from the typical Risotto cooking method and the reasonings behind them in the video, watch the video all the way to the end.
Q: White wine?!?!?! Why not juice, but the alcohalz, are you a drunk?
A: I've explained how a little wine isn't going to shoot your liver in another video, watch that video.
Q: Do I have to do it exactly the way you do it? What about XYZ?
A. This is made to my own taste. I ain't holding the superior crust crisping power of a Steel Pizza Stone to your head. You do you.
Mr. House how
I hereby declare this is now a tradition
Mr. House You sir, are the saint.
Hail Mr. House
Is this going to be a sub-meme now?
Every video goes deeper inside this guys head.
That is... yeah. You’ve hit the nail right in the head, mate.
What happens when we get to the end?
Yooo , dive is probably coming back with all these recent changes. Imagine a full genji tracer winston dva dive again.
@@anmol.khandelwal wrong vid friend
@@ToddHowardWithAGun bruh his name is literally genji shimada lol
“Don’t meme me bro” look at what you’ve done, you’ve memed him to death. he’s begging for his sanity back
That's implying he ever had any
Whats a sanity?
He said he'd play the hits all night long though
Pretty sure he said he liked the memes
Look at what they've done to my boy.
I won't meme the first splash of wine, but the second is totally fair game.
Fair.
I’m now the second reply
I am tge third
I’m the fourth
The fifth arrived
Anyone else remember that veggie soup video when Adam went insane
NOOOOO!!!
We don’t speak about that
I dont want to
Link?
NO!!!!!!!!
Hmmmm I don't think this version has the same iconic dryness that our risotto has, although it can be a good substitute.
Long live the empire
Long live the empire!
Came here for this comment. Was not disappointed.
- goateed Adam
@@ConnorR.mp3 yup. The one in the mirror world
geep
Wow! Not only does Adam make down to earth, useful videos without wasting time, he writes a whole description with the recipe and tips. Now that's not something to WINE about.
My wife left me
We can tell 🤔
Not gonna lie, they had us in the first half.
I laughed WAY more than I should have at this.
Goose Cox good luck
Well... More wine for u I guess🍷🍷
Your shallot trick has been a life changer for a single student living alone! I ove cooking with onions but one large onion is usually around for times what I need for a single serving. I now just buy a small box of shallots and use one at a time. No more plastic wrapped quarter onions in my fridge!
Crystal Cao I so agree!!! My husband hates onions but he hasn’t fought me much over shallots and I only have to buy them when I have actual meals in mind for them instead of begrudgingly throwing away a half onion
Similar, but I buy green onions because they cost less than half that of shallots
"Don't meme me bro"
Adam totally made this video to get his white wine fix
“Why I brown my mouth, not my risotto”.
ReservoirFrog lol
This made me laugh so hard 😂
underrated lol
ReservoirFrog lmao
This is honestly the best one so far.
I think it is a perfect college student dinner. One pot, 20 minutes and you got yourself a good meal. I really hope Adam can post more recipes like this. Fast, easy, and doesn’t take too many pots to make.
I made this at least once a week when I was still in college, so you're absolutely right
Adam: time to add some...
...white wine
Comments section: ʕ•̀ω•́ʔ✧ʕ•̀ω•́ʔ✧ʕ•̀ω•́ʔ✧
Sounds about right
I've been wondering, you often say about a meal that it's for just you and your wife - what do the kids eat then?
kmlkmljkl nothing
They are very small. You don't really make a portion for a toddler, you just kinda give them a little bit off your plate. And the older one is a very picky eater; would never touch any of this.
I can relate to your oldest, Adam! I love to watch people cook, but oh god I’m never gonna touch a meat loaf if it would save my square space!
I did not expect to find you here lmao
The cutting board, obviously
Why I brown my pan instead of my chicken
@Khaffit Thanks, Peter Griffin
nem tokaj @jokeexplained?
Was looking for this
why I deglaze with piss
“OMG ITS CHRISSY TEIGEN” - adam
9/26/19 this day shall be remembered for that
I wondered where the the Chrissy Teigen pan thing came from.
"Dont meme me."
Are.....are we that predictable?
Yep
yes
Yup
Yep predictable and unfunny
**laughing in Adam Ragusea breathing**
thank you, adam. your videos always make me feel better when i'm feeling down. i look forward to very few youtubers uploading, but you are one. thank you.
Just made this and it came out absolutely delicious. Even though I added way more peas than I wanted to and I don’t think my rice was cooked exactly right, I still licked my plate clean. You have easy videos that make me satisfied that I’m not the most advanced cook, but I would make things I’d expect to pay 20+ dollars at a restaurant for. This is the third or so recipe I’ve tried from you Adam and I’m always blown away. Thank you for what you do!!!!!!!
i don't code my website, i butter my squarespace.
Adam: *making baby food*
Nobody:
Adam: *adds a little glug of white wine*
adam: I know its not traditional to add white wine to baby food, but in the mirror universe me with a goatee is saying "this baby food just doesnt get the same flavour without white wine. long live the empire"
It would have worked better like this
Adam:
Also Adam:
DON’T MEME HIM ITS TRADITIONAL
"Don't meme me bro” -Adam Ragusea
yes. that is what he said
2:43 “Don’t go crazy with the pepper”
*Continues to add pepper till extinction*
Just saying I love Adam's crazy eyes. When he talks about topics you know he's right. No way or Adam's way.
I notice Adam getting more and more comfortable on camera, which oddly warms my heart, and the videos are consistently great. So informative all while being easy to understand, and that's a real skill! Keep up the good work :)
Ooo! I’m early to Professor Ragusea’s class!
Um...white wine..long live the empire...why I seasoned my Chrissy Teigen pan, not my risotto? I don’t know I just started watching the video
vinegar leg on the right.
Summon forth the upside down bear
You are probaly the most pure person on the planet
Am I the only one who watches an unhealthy amount of Adam while playing video games
How can you focus on both?
@@meevil24 you listen to the video as if it is a podcast
I’m literally playing video games while watching this lol
Problem is he doesn’t have that many videos
@@Walnutt not just me!? OwO
Your editing skills are improving a lot! Well done Adam!
I made this today with a few personal tweaks. It’s by far the best risotto recipe I’ve ever tried! 10/10, truly very delicious!
Worlds best tutorial voice award goes to Adam
Indeed
Hi Adam, thanks for the recipe! I've been making risotto for years with the extra pot for stock, adding stock slowly and stirring stirring stirring method. I tried this last night with canaroli rice and we all loved it! Thanks!!!
Why I season my Square, and not my Space.
God tier comment
ebin meme
Thats how u do it normally
Sorry for ruining the 69 likes
Made this recipe last night almost straight up like the video. Fantastic! Had the taste of Asian chicken fried rice, but creamy and rich like a Risotto. Thanks!
Risotto is one of my absolute most favorite things to eat. I especially love the brown butter and pumpkin version we make around the fall. But the most restrictive part about making it is the cost of the rice. We would make it all the time in different versions, but compared to the giant bags of rice we pick up normally, that fancy Arborio rice is expensive! So I guess I'll just have to live with it being a seasonal comfort food favorite.
"You can add liquid, but you can't take it away..."
Evaporation: *Intense Screaming*
The only way to evaporate the liquid if you added too much is to just cook it longer (i.e. your evaporation). And if you were making a sauce, soup, or stew that wouldn't be much of a problem, but with the risotto while you're evaporating the extra liquid you're also continuing to cook the rice. As a result, you end up overcooking the rice if you added too much liquid.
@@JohnSmith-rf1tx it was a joke...
tried your pan pizza recipe, topped it withe red bell peppers, pepperoni, and a sauce that i made up on the fly. gotta say i'm proud of myself, i got the bottom perfectly browned, first try.
all in all it tasted great, and it's definitely the easiest pizza i've ever made from scratch.
White wine and Adam name a more iconic duo
chopping board and seasoning
babish and kosher salt
Ayyyeee I’m loving the split screen. Great edit job
Adam: "Don't meme me bro."
This is it, Adam is officially broken.
You got me hooked on the white whine for cooking, I'd just never really used it before and it really adds a lot of flavor. Thanks!
We will always meme you with white wine😂
Look who's back, Adam 'White Wine' Ragusea, with another recipe that looks great.
On a serious note, I love how vegetable forward this recipe is while still hitting on that chicken element
i was dying for this vid, been watching “re runs” of adams for hours on end
Adam, these are my favourite videos on youtube. Your recipes are things I would love to cook weekly and I have tried many of them. You are the only channel that really fits 'nice meals to cook at home'.
“Don’t meme me bro!”
He used a meme to destroy the memes.
Nice split-screen prep shot!
Adam: Don't meme me
Everyone: **makes a meme about Adam**
Adam: **surprised pikachu**
Me: Iron
I was looking for a good risotto recipe for date night friday and then this popped up in the sub feed. I'm definitely making this recipe tomorrow night, thanks Adam.
We meme you because we love you, my guy.
Love you adam, you're such a genuine person
I just tried this and it tastes amazing recommend it 100%
i very rarely comment on videos but this channel makes my day every time i see a new video in my subscriptions
The Chrissy Teigen shout-out aged like milk.
Thank u squarespace for making these amazing videos possible
3:22 I don't believe you on that. Rinsing rice (extracting starch) is based around stirring rice in water, so why wouldn't stirring the rice on a pan draw out starches, too? I've actually even tested it out and found out that stirring it does indeed make it creamier in my experience. Other than that looks like a good recipe, though. Adding wine at the end also seems like such a good idea, I'll have to try that the next time I make risotto. By the way you should really try garnishing risotto with lemon juice, it works really well.
One: the sauce is simmering, this agitates the rice.
Two: if you just left rice in long enough, it would just dissolve the outer starch.
Three: you don’t necessarily need to wash all the starch off, the rice makes up a lot of this dish after all.
@@andrew4363 Whatever you say, but the results speak for themselves. I've tried both the stirring and no stirring methods multiple times and found that stirring the rice has, in fact, made creamier risotto. It might be true that the rice gets agitated just from the sauce simmering, but does it get agitated _enough?_ I don't know who Adam's "multiple empirical sources" are, but I'm certainly not one of them. But you do you. Didn't say that you should wash risotto rice, though, never do that.
@@noob19087 obviously, washing risotto rice would ruin the risotto.
I did a variation of this today and it turned out incredible. Difference was I cut up chicken thighs beforehand so I had strips and chunks and cooked them before hand through until browned, which really deepened the chicken flavor of the dish. Then it was just cooking down half a sweet onion, same amount of carrots, about a cup of rice, a carton of chicken stock, stir and simmer until the rice was cooked, add peas, season, and plate up.
It's a foolproof dish and really easy, whole thing took maybe an hour altogether and most of that was just waiting for it to cook. He's right that you don't need to constantly stir the rice - just get it covered with liquid and then add liquid to it as needed until the rice is finished, really only stirring so it doesn't stick. It'll end up creamy and glossy even without butter or cheese (I wanted mine a bit healthier).
You've made a mistake saying the word 'Risotto'.
I shall begin.
METAL. VINEGAR. DOUBLE
Substitute Account Day,Orange,Runaway,Salt,Meat,Lamb
@@fizbutrealong LAMB DONUTS With DOUBLED VINEGAR
wait what
did I sense a jojo reference out of nowhere
Devil, Meat, Ham, Fish and Melon
5:37 i swear that was a smooth transaction from cooking to sponser
2:56 wow what a beautiful clear shot 😍😍 you should have a video on cinematography, you clearly have a talent for it!
omk573 lol
Steam on the lens shots are very common in food videography, they convey a feeling of warmth and coziness. Also fuck you.
Adam Ragusea LMAO GO OFF KING YES
@@aragusea You know what's not common in food videography? a birds eye view of a steaming cooking vessel. Also fuck me.
P.S that risotto looks absolutely delicious.
@@aragusea No Fuck You :)
Stop Stealing Likes from these Poor Innocent Commenters You Thief :)
Great work on this video! love the split screen editing.
“I arrived at this recipe by completely disregarding that advice” should be the title of your cookbook
No memes, just love. Thanks for the consistently great content.
Risotto: so I'm gonna turn the iron in your blood into razors
Adam: but like, I replace my blood with white wine
i
i was surprised
i didn't think i'd see a jojo reference ever in adam's comment section
21st century schizoid man.
@@yeetusdeleteusfetus1453 Ah yes, a man of culture
In videos where he doesn’t use white wine in his dish it’s actually there, he just used iron to reflect the light off it and make it camouflage
@@user-uc6hl6pr1j impossible
Adam is back with white wine and he is conscious of it more than ever before
"OH MY GOD IT'S CHRISSY TEIGEN! OH MY GOD IT'S CHRISSY TEIGEN!
actually, I love Chrissy Teigen"
*who would have thougt of that?*
YAY ADAM RAGUSEA NEW VIDEO!!
I'm not a big fan of risotto but you make it seem very interesting. I might give this a try next year.
Well, it's been a year. Did you try the risotto?
I just made this Adam and once again following your method I have made one of the tastiest and yummiest dishes I've ever made. Thank you for teaching me how to cook yummy food!
Make sure to check for sharp things before you eat
made this, was dank. threw in some asparagus too. I definitely put waaaaaaaaay too much stock in at first, but i just kept it bubbling away and it eventually got absorbed into the rice. Then only needed to add a few splashes at the end. this is definitely a recipe i'll have in my rotation now!
This feels like a dish you should eat while listening to Metallica
Embrace the memes. You won't survive otherwise. We all know and appreciate the quality of your work, the memes are just a way for viewers to have fun, it doesn't mean that that's their takeaway. You do good stuff, great content, good work.
I dont know if I want to get "mixed" up in the Risotto game! 😉
We don't actually add butter afterwards in a restaurant, usually a normal risotto would be a finely diced onion, glaze it with real butter or sunflower oil (this has almost no taste, which is good for risotto), add the rice, and simmer till the rice doubles in size because of the oil and or butter. Either use white wine or start with stock in parts when new to risotto, or add alot of stock when you've made risotto a couple times.
And make sure it doesn't change colour while cooking till done, add parmesan cheese when done,
If it's too sticky, try adding more stock to loosen it, sometimes cream could be used insted.
“don’t meme me bro” God I love this channel
When there's white wine and Square Space you know its a Ragusea video.
I've never done risotto with chicken before, but I'll have to try. I think it'd be real tasty with some mushrooms!
Well...
I use frozen veggies in my risotto. We have very nice peas, carrots and corn mix available. Also one where carrots are replaced by red pepper. One of those packets per person. Rice I use needs about 2 times the water as rice, but you'se may vary.
I will definitely try this! I never bothered to make risotto before because it seems so tedious.
Topaz they get a really bad rep imo - they’re honestly not too much trouble at all and (for me) are deeply comforting to eat. What’s not to like about fried rice, veg, stock and cheese?
I've eating it a few times but never made it myself. Really nice comfort food indeed! 💯 😘
I cook all my risottos in a pressure cooker. For 200gms of arborio rice you need 5 cups of stock. Works everytime 🙂
1:58 "But I want that nutty brown flavor"
Browned*
In videos where he doesn’t use white wine in his dish it’s actually there, he just used iron to reflect the light off it and make it camouflage
Stand Name: Metallica Stand User: Risotto Nero
God dammit
Ah yes a man of culture
Finally a risotto recipe
Adam: “Next, deglaze with white wine”
Me: *heavy breathing*
really happy to see you grow since the beginning! keep it up❤️
gordan ramsay : Salt, Pepper, Olive oil, amazing!
Adam : WHITE WINE
'OLIVO OIL
I do something similar, except with chicken and mushrooms and I make the risotto in a pressure cooker, which is how smart people do it, and then deglaze the pan with it.
Why would you bother with a pressure cooker when making risotto? It only take like 15 minutes.
2:13 how you doin fellow kids
Can we get this man to a 1 million subscribers? He really deserves it. ❤️
"You don't have to stir to get a creamy consistency"
*proceeds to make completely non creamy risotto*
Nev Guba it probably gets super creamy with all the butter. He doesn’t like that much butter, and he didn’t have the best rice.
@@charlie_mario6292 butter is only a minor variable for creaminess, a properly executed risotto requires one spoon of butter per portion, you get creaminess by managing the starch released from the rice through temperature control, he just doesn't know how to do it, no offense, most Italians can't either they just add a tonne of butter wich is wrong
Idk why but I am 12 and I really like these vids
“This is totally traditional” sureeee adam
Really excellent video!
With the view of the pan and the cutting board at the same time you really get a sense of just how quick this recipe is.
Good job dude!
When you say “eyeball it” which eyeball should I use?
Wanna make sure I get this right.
Depends on the recipe. For this one, just use one. Make sure to wash it and put it back in its socket afterwards.
Thank you for putting the recapy in the description
"Flip your thigh when its really good and brown" -Adam Ragusea 2019
Working on his tan
J. Kenji's mushroom risotto recipe in an Instant Pot takes pretty much all the guesswork out.
Anyone else think this was chicken fried rice from the thumbnail
Hey Adam! Just want to say I love the vids and even when I don’t like whatever you are making, I still enjoy watching! Keep of the good work!