Unbelievable. I literally, only yesterday, put a comment on Joshua Weissmans new video asking why he always says 'salt to taste', even at the most random stages in the recipe. Mind. Blown.
The Chacarero sandwich is an indispensable gastronomical delicacy in Chile, it's name comes from the quechuan word "Chacra" wich roughly translates to "agricultural farm", due to the ingredients that it contains. it is a must have if you go there.
It is a fabulous sandwich and the Boston Chacarero shop definitely claims Chilean roots. And speaking of avocados -- I enjoyed "avocado toast" for breakfast while visiting friends in Chile in the early 90s.
Why does _agricultural farm_ fit with the sandwich called a _Chacarero?_ Does the sandwich have everything a farm could have? I guess, including avocado? Or what else are we talking about....
Had to come back to say, my five year old specifically asked me for "the salt to taste" show. It took me a bit, but we finally figured out that he enjoyed listening to this while I was, probably because Lauren, and the effect she has on Adam, is a god damn breath of fresh air.
I just wanted to add coffee noobs like myself use grams in the 10th (0.0) to get a consistently great cup of coffee. I also prefer to use it for cooking over volume measurements. Thanks for the video and podcast.
It'd be cool if you could do a video on cramping. Was reminded by your LMNT ad. I've heard that there's disputes over the mechanism that causes cramping, maybe you could look into it if you haven't already.
I got an enameled cast iron Dutch oven from a british brand called John Lewis, it cost about £70 for a 28cm pot, and I genuinely think it is just as good as my Le Creuset. Just a recommendation for any other British viewers
Fun(?) fact. Enamel (glass frit) in temperatures around 830 C, not only melt onto the iron. It literally penetrates the structure of it and reacts forming strong chemical bonds. Thats why it's so durable, because there is not only physical adhesion like with paint or laminate, but true electron sharing going on. It's forming alloy-like composite. One side effect of this reaction is hydrogen, which during manufacturing of enamelled goods can form bubbles, which can cause chip-offs or fishscale effect. This reaction is particulary strong when a lot of carbon in present in the structure of iron-carbon alloy sooo... with cast iron (1.8-4% carbon). When enameling steel (eg. insides of the ovens) special low-carbon steels are used, but with cast iron, you have to work with what you have. Of course tweaking of glass frit (enamel powder) composition is possible to either minimize this hydrogen forming or trap it inside boundary layer. So it's really a technological marvel to be able coat (and react!) iron with glass so cleanly and strongly. How can glass powder adhere to steel before firing is another subject :) but this comment is already too long
Le Creuset do some mini, individual sized casserole pots with lids in grey-pink-mauve pearlised colours and they are soooooo pretty. I bought 4 even though I'm mainly cooking for 1!
I use Jozo brand iodised salt. It comes in 500g plastic canisters which just last forever. Several months ago, I bought a new one because the old one was "running out". I am still using the old one even though I cook every day. It's so old, the expiration date has worn off. Jozo is finely ground iodised salt with E535 as an anti-caking agent. E535 is sodium ferrocyanide.
In Vietnamese, we call the avocado 🥑 "bơ", which sounds and spells exactly like butter 🧈 in Vietnamese (which is also called "bơ", which is pronounced similarly to Beurre in french since we borrowed that word). I do not know for sure if in Vietnamese we named the avocado fruit after butter or not, but the way we write and pronounce them are exactly the same.
Woah! I didn't know anyone other than me salted their cookies. In my case it's because my Mom has a weird thing about leaving salt out of anything she makes, so I had to add it myself. Pretty great though.
I recall a scene in All in the Family. Gloria is making soup. She says, “Ma: could you taste this soup and tell me what it needs?” Edith (her mom) tastes it and say, “It needs a little less salt.”
I've been pretty happy with my Lodge enameled dutch oven. So far haven't had chipping in roughly 3 years of use. It's used for baking bread, making stews/japanese curry, and some other stuff. Been ok so far. ¯\_(ツ)_/¯
Thanks for making another episode of the pod! I always enjoy listening to these while doing my engineering homework and it helps prevent me from going insane haha
I hear you Lauren. I second-guess myself all the time. I do the cooking in our house but I always ask my mother to taste the food, usually like 2-3 times during the process. I taste it as well obviously but I always ask for her opinion.
A fantastic addition to the Edu-tainment section of my Home Video Collection; my family can’t wait for the next boxset to hit the local Tower! Two thumbs-up from me!
$500+ is also crazy expensive even for a le Creuset dutch oven. I have a similar sized one and I paid less than half of that. And that's in spite of living in Denmark, the land of lots and lots of taxes.
Not sure if it applies to every brand, but my Lodge enameled dutch oven specifically said the black "exposed" part is really just black enamel, not exposed cast iron.
An advantage with Le Creuset and other such cast iron pots is that you can put acidic food into it. If you do that with an ordinary cast iron pot, you dissolve some of the iron into the food, and it can taste disgusting. Especially the next day. I'm also shocked by how expensive a Le Creuset pot costs across the pond. I bought my 4.2 liter pot in Norway for about 189 USD just 8 years ago. (OK, I have Bakelite knob. Metal costs more, but still...!) Have you tasted avocado with caviar? Not sturgeon shit, but from sustainable species like cod, salmon, trout or herring? It's delicious.
Another reason to “season to taste” could be the variation of ingredients, like tomatoes, for instance, might need more or less salt to have the same flavor.
Regarding the salt at restaurants, there was a show in England called Chef. It starred a comedian, Lenny Henry, playing a head chef at a swanky restaurant. There is one particular episode where here is expecting a AA visit and as he walks throught the dining area, before even tasting the food, a diner ask for salt....
I will say that I have both a piece of Staub and a piece of Le Creuset and the LC is both very stained (I think from cooking black beans) and chipped on the inside. They are small chips and they don't bother me and the stains don't bother me either but obviously the black interior of the Staub won't stain so if that is important to you it is something to think about. But yes, either will last a lifetime so consider dividing the cost over a few decades. I use mine constantly. Buy the best, cry once.
To be honest, I don't know of any hot avocado recipe either. In fact, the way I eat it is just when it is ripe I put it on the fridge for 30mins. Once cold, I remove the skin and cut it into chunks and add salt. They it is good to with as a condiment with anything whether it is rice, bread or pasta.
Omg! Fun facts. I did a quick Google search. In Japan they eat 10g of salt per day and thier prevalence for HBP is 20 to 30%. In the USA we eat 3g of salt per day and our rate of HBP is 41,5 to 50%... But i thought salt is causing the HBP. Or maybe it's all the endocrine disruptors that they don't eat in Japan but we do. Unpopular theory, and I'm tired of the endocrine disruption being totally ignored by research except as it affects fertility.
Thanks for the 'pod. Interesting timing on the food poisoning discussion - I'm just getting over a case. Grabbed some mozzarella sticks at a gas station and the insides were not melted at all, so I'm assuming they never cooked it up to a safe temperature in the first place, then it sat in the warmer for who knows how long. It'll probably be a while before I can look at fried gas station food the same way again.
I am it the eats more than 7g of salt per day. Every time a metabolic panel has been run an me, my sodium levels are at the very low end of normal. My body in highly adept at ridding salt from my system. I also use Morton Kosher Salt, as has my family for generations.
"to taste" is the bane of my grandma's existence. Along with 'a pinch' or anything else that doesn't use numbers. 5-5.5 cups of flour in bread? No, she needs an exact number.
I confirm that the T is not pronounced in Creuset. I won't complain about pronounciation of "eu" or "ombre" because those are fucked up in English and you did your best.
idea for the 100th episode, an entire episode where Adam plays the mirror universe Adam he uses in videos where he supposes food things were different, like in his demi glace video or his macaron video. The mirror episode where food practices are different!
My MIL put "season to taste" in all of her completely inadequate family recipes, supposedly because you already knew what seasoning to use in her dishes.
Guess I'm an outlier, I prefer no salt. If someone salts a dish that I make without it, it just tastes "saltier." "Oh but it brings out the flavor yada-yada-yada," yes, the flavor of salt. I don't dislike salt, foods with part of the appeal is that they are salty are great (e.g., snacks), but for foods not intended to taste salty, even small additions of salt make them taste salty to me. I've never had an issue with foods tasting "bland." Whatever they're made of, they taste like what they're made of, not a salt lick (exaggeration to make a point). I have learned, the hard way, that you do need some salt. After a period of time where I didn't eat anything with salt for a long time my brain started glitching and I knew, the moment it happened, instinctively, that it was due to a lack of salt (very interesting that I "knew" that somehow). Edit: I guess there are "super-tasters" in general, maybe I'm a specialized super-taster, with salt?
Too much salt is potentially a risk long term have seen some studies that say that may not be the case. But too little salt can cause a medical emergency just eat your salt how you like it
Yeah that is a little odd. Though I will taste but again I don't make crusts/breads often and since I can't smell (messed up nasal cavities due to bad allergies as a kid,) I very much heavily rely on taste to learn how the stages are while making it. I'm not taking huge globs of it. Like just a small pinch off. Same when learning new recipes or when I'm creating my own. But just in general, that is a rather odd one to taste.
I suppose it depends on if the pie has a pre-cooked filling. I know some fruit pies are sliced raw fruit with sugar and spices mixed into them piled into the shell before cooking, but if it is a pre-cooked fruit filling one could feel confident in tasting without risk. Meat pie filling that is pre-cooked meat and gravy can also be taste-tested before, but there are some meat pies that the meat is cooked in the oven. As an aside, I made a tatter-tot casserole and I relate that to pre-cooked filling because the main casserole filling is mostly pre-cooked. Maybe the veg was par-cooked, and the potato gems had to heat through, but I could taste the filling before I put them in the casserole dish.
I've been watching for a bit but only just found him Luke sometime last year so this is one of like 2 videos I've seen with her in it. And I love her. She seems to have a really adorable personality and the way they feed off eachother's excitement is super cute.
@N B really? I think Laurens personality really adds to the experience. First time I've watched an entire Ask Adam podcast episode in one sitting in a while. The lecture is still there, just more fun added.
In French, Staub is generally pronounced [stoːb], which for English speakers is close to 'stobe' (especially with a Scottish accent). As many other comments noted, the name Staub is from German. The reason is that it is named after the founder from Alsace, a region whose traditional dialect is a form of Alemannic German (quite close to Swiss German). Similar to other places where German dialects are spoken, names of people and places came to be written down mostly in their Standard German forms. The Standard German pronunciation of Staub is [ʃtaʊ̯p] or 'shtowp', a near rhyme of 'out' except with 'p' instead of 't' (the distinction between 'b' and 'p' at the end of a word is lost in Standard German and Alsatian). However, Alsatian words often have [ɔ:i] or something like 'oy' corresponding to Standard German 'au', so the Alsatian pronunciation of Staub is likely to be different from the Standard German pronunciation. Not that English speakers would have any reason to follow the Alsatian pronunciation for Staub. But in any case, the French usually pronounce Alsatian names (especially the names of people) as if they were French, hence [stoːb] for Staub. Of course, English speakers are not obliged to follow French pronunciation. The Eiffel Tower is pronounced in English as if it were German and not as French [ɛfɛl] 'eff-ell', although Gustave Eiffel was born in France to a family that traced its origins to Germany. In this case, however, a French-style 'stobe' sounds more natural to me in English than a German-style 'shtowp'. Le Creuset is [lə kʁøzɛ] by the way, and 'luh croo-zay' is a good enough anglicization.
Keep goin', I could watch a whole video about this. I tried to follow your pronunciations, but I'm just not familiar enough with the standard phonetic alphabet.
There are the down-to-earth Lauren pods, and the scientifically-minded, thoroughly researched Ragusea pods. They each have their own flavor, and they each offer their own tidbits to the overall conversation.
@@kindlin I prefer the ones where he's alone, really. The informational content is much better when she doesn't jokingly stop him from rambling around the answer. Their chemistry is obviously fun to watch (as they've been married for so long), but I think that it is not peak Adam Ragusea content.
@@kindlin I didn't say I wanted anything, it's Adam's podcast and he can produce it any way he considers. I still enjoyed this episode too, just stated my opinion. 😁
@@andreidmny No need to be defensive, it's essentially a basic statement of logic. Humans are different, we want different things, we can't all have the thing we want, all the time.
We recently bought a rather large Staub dutch oven, used it about 3 or times, and immediately went out and bought a Staub braiser to complement it. It might be the most we've spent on cookware in a single month in our entire life, but it has been worth every penny. Knowing that my children will be able to use them when I'm gone is another benefit. Grenadine is a great color.
Exactly, and the learning curve for taking care of it is much more shallow! I also prefer it to naked cast iron (aside from camping) because it’s easy to forget to clean the outside of regular cast iron, which leads to me getting grease and schmutz on my shirts when I carry them.
The rim of the Le Creuset enameled pots/pans and lids are not exposed cast iron. Were that the case, you’d need to care for them much more than one does (including keeping dry and seasoning to stop it from rusting). Rather, the rims have a black mate enamel that is much less prone to chipping than the smooth sand/glass enamel on the cooking interior and exterior. Obviously the stronger (and less attractive) enamel on the rims is necessary given all the extra banging it gets from taking the lid on and off.
A word of caution. If your Le Creuset is like mine then the enamel doesn't cover the bottom lip of the lid, the one that the lid sits on if you place it on a flat surface. When it's warm and wet from stove-top cooking and you put the lid on your worksurface or butcher's block chopping board it will leave an iron stain. Guess how I know this? Hope this helps
I'll preface this by saying I speak Acadian French which is typically thought to be a bit "backwoods-y", but I would pronounce it Luh Croosay (with the r pronounced Frenchly). Pronouncing "Lay" is for Les, a plural.
One of the biggist benefits of the lighter enamel is that it's much easier to see when your fond or food is getting too dark or burning. Love my Le Cruiset!
When I saw the yellow Le Creuset Dutch Oven for the first time I actually said out loud " Oh wow! Adam sprilled for the real thing!". Now it makes sense, Lauren bought it! Lol! I have had one for years and it is everything they claim that it is. I use it 4 times a week. I have never regretted the purchase.
It's my first time watching a podcast with Lauren, you two look so happy together, for a moment I thought you used the "jewelry scale" before the podcast lol, thank you so much Lauren for supporting Adam through all of this. I'm from Chile and we do the Chacarero (national chacarero day is February 17) and we put avocado on our hot dogs, we even have many different varieties, some even with edible skin. Adam and Lauren thank you for everything. 😊
Thanks for promoting avocados, they are native to my country, yes there are ones with edible skin. We're still the world's biggest producer but they are becoming really popular in many places because of mexican food and a little thing called 'guacamole'.
I have both a staub and le creuset . I really really really wanted to like the staub More but ultimately ended up liking le creuset due to the white inside. Makes it much easier to judge your fond and if it's starting to burn. Being able to easily see inside your pot is honestly worth Every penny. Staubs lid is a million times better though. If they made one with a white inside I would buy it in a heartbeat and switch out to it Use what you like and what features you need. Nothing wrong with the cheap ones either. I love when your wife is on the podcast and your videos. She adds so much dynamic to it more please!
The high end restaurant thing is interesting. It used to be that high end restaurants had huge menus that covered everything the diner might desire, and they were considered high end and exclusive because they could provision for all of those meals. Now that the Cheesecake factory has a 30+ page menu that's no longer a differentiator, and so the exclusivity is in giving up choice to the skill of the chef which is not something that is easily mass marketed.
Okay so a few things regarding the enamel cast iron things : My mother owns two Staub pots and those things are as close to unbreakable as I've seen. Yes, Staub is pronounced Stohb. And yes, the final t in Le Creuset is silent. (The part you're mispronouncing is the 'eu'. It's hard to describe but the closest thing in english would probably be the sound the u in 'burn'.)
Hi Adam, love your pod You mentioned chacarero and these kind of sandwiches are from Chile In Chile we have a lot of sandwiches and foods made with avocados, it's so important to the point of having to rely on fake green paste artificial avocado due to it current price! Chilean cuisine is bland compared to what the rest of the world has to offer but it would be great if you could explore some of it!
I'm from Mexico where avocados originated, we're still the biggest producer but they are being grown all over now. Avos are getting really expensive because of American culture I believe, in other parts of the world they wanna eat things like guacamole and avocado toast. We also have a fake avocado salsa because of the high price of avocados.
As someone who spends way too much money on fancy pots and knives, having both Le Creuset and Staub ‚cocottes‘ I agree the beige enamel inside the Le Creuset makes it easier to see if the fond on the bottom is going to burn compared to the black interior of the Staub, which makes it a little harder if you are inexperienced. But I find the general build quality of the Staub a little better especially if you consider the price difference. Here in Europe a 26cm Le Creuset comes in at around 300ish euros and a Staub more towards the low 200s. With the Staub being a little thicker in general and the enamel feels a lot smoother and of higher quality.
Temperamental fruits food in general would be an interesting series. So avocado, pawpaws, persimmons, bananas, etc. Foods that you have to watch for ripeness to truly appreciate their flavor or worse avoid getting sick.
I've gotten all of my Creuset (four pieces) by buying them used off people on marketplace who hadn't used it more than a handful of times (this is really where I get 90% of the stuff in my house, including standing desk, antiquities, dehydrator, etc).
Excellent tip. Same can be had at tag sales, second-hand shops, and the like. Insane how people will change entire cookware colors to coordinate with their kitchens where they hardly cook.
Love the episodes with Lauren. I tune in occasionally if the topics interest me, but if Lauren is in the thumbnail I always watch just to see the banter between you two xD
Carl Weathers approves! Great episode as always. Lauren is awesome! I feel that the setting is a bit awkward for those who are watching. Maybe if you move the seats in a slight angle so you two are facing each other a bit would make the setting a bit more natural as you would look at each other instead of both of you looking at the camera.
Wow, I never thought of Avocado as bland or a flavor delivery system like the both of you seem to describe it. I've always found it is a really unique and desirable flavor. I wouldn't really call it subtle either, as it briefly shines through against the aged swiss cheese on my sandwiches. It's not just a fatty goodness either, although that does make it tasty too.
Have you eaten just plain avocado before though? I feel like it’s the combination of the avocado flavor with other flavors that really makes it tasty. Eating avocado by itself wouldn’t be very good imo.
@@hobojoe9717 Yea! Spread it on toast or a bagel with a little salt, absolutely delicious. If you've got a perfectly ripe avocado that was grown at the right place at the right time, you get this very delicious fatty/nutty/creamy flavor from it.
For those who love to cook I think Le Creuset is absolutely worth the price. I use my three pieces regularly and they are such a pleasure. My two Dutch ovens (the other is a baking dish) have a lot of miles on them, and the interior will develop a patina. They don’t stay fresh white inside if you really use them. I actually like that characteristic -- the ‘broken in’ appearance. The enamel on the exteriors is like new however.
You two are too cute together! Adam, you should have Lauren on the Podcast all the time. She brings the right amount of salt to taste on your Podcast!! 👍🏻🤙🏻
I’m so glad that someone finally told you how to pronounce the LMNT brand. I was dying the last time they sponsored your podcast and you kept saying “elementea”. It was so funny!
'' '' "JEWELER'S SCALE" " " Also even those mg scales are likely not even accurate enough for a lot of single/small portion meals. So unless you're spending £1500 on calibrated scientific mg scales, good luck with that... 😅
Avocadoes are my favourite fruit but I don't buy them often because I understand that there are problems with their fresh water usage and with cartels. I get upset whenever anyone combines them with anything because they are peak deliciousness plain and anything you could add to them just takes away from their greatness. The texture and taste of a perfectly ripe avocado are just perfection.
I have a black satin enamel Le Creuset shallow casserole that I call the landmine. It’s my go to for any sort of shallow-cook stew like chilli. I use it almost every day. I also have a much less expensive but still pretty good Procook deep casserole for dishes that need it. Procook are a U.K. firm that does really nice, but much less expensive cast iron than LC. They probably don’t have the durability of Le Creuset but they are very hardy and look really nice. Along with the wok and stockpot I think they’re probably the key cookware I own and you can cook almost anything in them.
I scorched my cast iron too. It's fine now. You pop it in the oven, highest temp it will go, and basically, let it start to smell. then turn the oven off, and open the windows and let the pan sit there until it cools down. Once you get it out, all the former seasoning will have turned to charcoal, so it's like buying a completely new skillet, you just season it, all over again. Some say that seasoning becomes better with usage, I seriously doubt most people can sense that much of a difference.
LMNT is pretty awesome stuff. It definitely keeps me going in the summer, as my work is very physical and mostly outside. It's not for everyone. My favorite is the lemon habanero, the grapefruit is also fantastic. I usually put one packet in a 1.5L water bottle, to make sure I also get enough water to stay hydrated.
Hi Adam, I stumbled across your channel a few years ago when I had a sudden interest in learning cooking. Since then, that interest has waned and I've stopped watching all the food channels I had subscribed to except yours. I greatly appreciate the amount of not just research, but critical thinking and reasoning that you provide consistently. I found the podcast format more suited to me. I don't always have the time to sit down and watch a video, but I do have a lot of time to listen. I would like to offer a suggestion, if I may. Because it is not so much the subject matter but your thought and insight that I appreciate, I would like to hear you do topics that aren't necessarily food, or tangentially related to food. You do a lot of different topics but I get the impression that you feel it has to somehow tie back into food because that is your main wheelhouse, or at least what your audience expects. You do wonderful work. Thanks for all you do.
I think you're wrong about the rice in salt shakers (you're the kind of guy who may have done more research than me). The rice is not capable of absorbing enough moisture to matter. The rice is an AGITANT to break up clumps as they form.
it’s always interesting to me now how palpable adam’s rise in socioeconomic status is, especially contrasted with his early videos. Almost a completely different person in those videos. I’m sure most of us would be the same though.
Love that Lauren is also rolling her eyes when she hears "heterogeneity" for the millionth time 😂
I LOL’ed too. 😅
10:10 I LOL'ed.
So he says it in real life too, good to know
couples will be couples right? hahaha
Came here to say just that and lo and behold it's the top comment.
Unbelievable. I literally, only yesterday, put a comment on Joshua Weissmans new video asking why he always says 'salt to taste', even at the most random stages in the recipe. Mind. Blown.
The look of Lauren, when Adam says 'Schmientists'... priceless!
The Chacarero sandwich is an indispensable gastronomical delicacy in Chile, it's name comes from the quechuan word "Chacra" wich roughly translates to "agricultural farm", due to the ingredients that it contains. it is a must have if you go there.
It is a fabulous sandwich and the Boston Chacarero shop definitely claims Chilean roots. And speaking of avocados -- I enjoyed "avocado toast" for breakfast while visiting friends in Chile in the early 90s.
Yeah, probably Chilean. I hadn't heard of it in my side of the Andes ;-)
Why does _agricultural farm_ fit with the sandwich called a _Chacarero?_ Does the sandwich have everything a farm could have? I guess, including avocado? Or what else are we talking about....
Had to come back to say, my five year old specifically asked me for "the salt to taste" show. It took me a bit, but we finally figured out that he enjoyed listening to this while I was, probably because Lauren, and the effect she has on Adam, is a god damn breath of fresh air.
Lauren!!!😆
Love it when she’s on the pod:))
She brings so much to the table🥰
My Lodge enameled cast iron dutch oven was only about $80, and it's amazing and will last longer than my lifetime
I love Lodge. Super value.
I just wanted to add coffee noobs like myself use grams in the 10th (0.0) to get a consistently great cup of coffee. I also prefer to use it for cooking over volume measurements. Thanks for the video and podcast.
It'd be cool if you could do a video on cramping. Was reminded by your LMNT ad. I've heard that there's disputes over the mechanism that causes cramping, maybe you could look into it if you haven't already.
I got an enameled cast iron Dutch oven from a british brand called John Lewis, it cost about £70 for a 28cm pot, and I genuinely think it is just as good as my Le Creuset. Just a recommendation for any other British viewers
Fun(?) fact.
Enamel (glass frit) in temperatures around 830 C, not only melt onto the iron. It literally penetrates the structure of it and reacts forming strong chemical bonds. Thats why it's so durable, because there is not only physical adhesion like with paint or laminate, but true electron sharing going on. It's forming alloy-like composite. One side effect of this reaction is hydrogen, which during manufacturing of enamelled goods can form bubbles, which can cause chip-offs or fishscale effect. This reaction is particulary strong when a lot of carbon in present in the structure of iron-carbon alloy sooo... with cast iron (1.8-4% carbon). When enameling steel (eg. insides of the ovens) special low-carbon steels are used, but with cast iron, you have to work with what you have. Of course tweaking of glass frit (enamel powder) composition is possible to either minimize this hydrogen forming or trap it inside boundary layer. So it's really a technological marvel to be able coat (and react!) iron with glass so cleanly and strongly.
How can glass powder adhere to steel before firing is another subject :) but this comment is already too long
Le Creuset do some mini, individual sized casserole pots with lids in grey-pink-mauve pearlised colours and they are soooooo pretty. I bought 4 even though I'm mainly cooking for 1!
I use Jozo brand iodised salt. It comes in 500g plastic canisters which just last forever. Several months ago, I bought a new one because the old one was "running out". I am still using the old one even though I cook every day. It's so old, the expiration date has worn off. Jozo is finely ground iodised salt with E535 as an anti-caking agent. E535 is sodium ferrocyanide.
In Vietnamese, we call the avocado 🥑 "bơ", which sounds and spells exactly like butter 🧈 in Vietnamese (which is also called "bơ", which is pronounced similarly to Beurre in french since we borrowed that word). I do not know for sure if in Vietnamese we named the avocado fruit after butter or not, but the way we write and pronounce them are exactly the same.
Woah! I didn't know anyone other than me salted their cookies. In my case it's because my Mom has a weird thing about leaving salt out of anything she makes, so I had to add it myself. Pretty great though.
Real fun episode, banter with Lauren was on point for this one.
There are dozens of us Adam!
"I think I'd like my money back... "
"Do you have anything that says Dad like leather?"
I recall a scene in All in the Family. Gloria is making soup. She says, “Ma: could you taste this soup and tell me what it needs?” Edith (her mom) tastes it and say, “It needs a little less salt.”
I've been pretty happy with my Lodge enameled dutch oven. So far haven't had chipping in roughly 3 years of use. It's used for baking bread, making stews/japanese curry, and some other stuff. Been ok so far. ¯\_(ツ)_/¯
I have Lodge too, and we love using it
I don’t have experience to compare to the Les Crouset
But I haven’t noticed hot spots
Thanks for making another episode of the pod! I always enjoy listening to these while doing my engineering homework and it helps prevent me from going insane haha
Lauren is such a cute bubbly antithesis to your bookish reserved personality Adam. In a good way, of course ;)
I hear you Lauren. I second-guess myself all the time. I do the cooking in our house but I always ask my mother to taste the food, usually like 2-3 times during the process. I taste it as well obviously but I always ask for her opinion.
A fantastic addition to the Edu-tainment section of my Home Video Collection; my family can’t wait for the next boxset to hit the local Tower! Two thumbs-up from me!
Do they not sell Chasseur in the US? It tends to be the more affordable of the big French cast iron companies.
$500+ is also crazy expensive even for a le Creuset dutch oven. I have a similar sized one and I paid less than half of that. And that's in spite of living in Denmark, the land of lots and lots of taxes.
Great job! I had a lot of fun with this one ^^
Not sure if it applies to every brand, but my Lodge enameled dutch oven specifically said the black "exposed" part is really just black enamel, not exposed cast iron.
22.02 in Asia or those Equatorians, we have sweaty summers all year long. We do need the extra salt
An advantage with Le Creuset and other such cast iron pots is that you can put acidic food into it. If you do that with an ordinary cast iron pot, you dissolve some of the iron into the food, and it can taste disgusting. Especially the next day.
I'm also shocked by how expensive a Le Creuset pot costs across the pond. I bought my 4.2 liter pot in Norway for about 189 USD just 8 years ago. (OK, I have Bakelite knob. Metal costs more, but still...!)
Have you tasted avocado with caviar? Not sturgeon shit, but from sustainable species like cod, salmon, trout or herring? It's delicious.
At my old age, "salt to taste" was a common expression. We just used this as experience from past cooking. x
Another reason to “season to taste” could be the variation of ingredients, like tomatoes, for instance, might need more or less salt to have the same flavor.
A View From the Top reference, the little things make me happy
And a Wayne's world reference too, amazing
Lauren, I appreciated the Carl Weathers quote. Guess that makes me your people 🙌
Regarding the salt at restaurants, there was a show in England called Chef. It starred a comedian, Lenny Henry, playing a head chef at a swanky restaurant. There is one particular episode where here is expecting a AA visit and as he walks throught the dining area, before even tasting the food, a diner ask for salt....
I will say that I have both a piece of Staub and a piece of Le Creuset and the LC is both very stained (I think from cooking black beans) and chipped on the inside. They are small chips and they don't bother me and the stains don't bother me either but obviously the black interior of the Staub won't stain so if that is important to you it is something to think about. But yes, either will last a lifetime so consider dividing the cost over a few decades. I use mine constantly. Buy the best, cry once.
we got sick from raw eggs. it was like a bad cold, but it took us days to make the connection.
To be honest, I don't know of any hot avocado recipe either. In fact, the way I eat it is just when it is ripe I put it on the fridge for 30mins. Once cold, I remove the skin and cut it into chunks and add salt. They it is good to with as a condiment with anything whether it is rice, bread or pasta.
Omg! Fun facts. I did a quick Google search. In Japan they eat 10g of salt per day and thier prevalence for HBP is 20 to 30%. In the USA we eat 3g of salt per day and our rate of HBP is 41,5 to 50%... But i thought salt is causing the HBP. Or maybe it's all the endocrine disruptors that they don't eat in Japan but we do. Unpopular theory, and I'm tired of the endocrine disruption being totally ignored by research except as it affects fertility.
Thanks for the 'pod. Interesting timing on the food poisoning discussion - I'm just getting over a case. Grabbed some mozzarella sticks at a gas station and the insides were not melted at all, so I'm assuming they never cooked it up to a safe temperature in the first place, then it sat in the warmer for who knows how long. It'll probably be a while before I can look at fried gas station food the same way again.
Nice to see Lauren again, my friend inherited a load of Le Creuset cookware from his grandmother. I was really quite jealous!
I am it the eats more than 7g of salt per day. Every time a metabolic panel has been run an me, my sodium levels are at the very low end of normal. My body in highly adept at ridding salt from my system. I also use Morton Kosher Salt, as has my family for generations.
I can't imagine what else you would use that particular scale other than salt 😉😉😉❄
Only for five people? There are dozens of us, sir! DOZENS!
Hi Adam I have a le crueset, I adore their stuff, buy I also have a Kirkland copy and a Amazon basics copy that are very comparable at about $80.
"to taste" is the bane of my grandma's existence. Along with 'a pinch' or anything else that doesn't use numbers. 5-5.5 cups of flour in bread? No, she needs an exact number.
2:00 why am I not surprised lol!!!!
I confirm that the T is not pronounced in Creuset. I won't complain about pronounciation of "eu" or "ombre" because those are fucked up in English and you did your best.
idea for the 100th episode, an entire episode where Adam plays the mirror universe Adam he uses in videos where he supposes food things were different, like in his demi glace video or his macaron video. The mirror episode where food practices are different!
My MIL put "season to taste" in all of her completely inadequate family recipes, supposedly because you already knew what seasoning to use in her dishes.
Guess I'm an outlier, I prefer no salt. If someone salts a dish that I make without it, it just tastes "saltier." "Oh but it brings out the flavor yada-yada-yada," yes, the flavor of salt. I don't dislike salt, foods with part of the appeal is that they are salty are great (e.g., snacks), but for foods not intended to taste salty, even small additions of salt make them taste salty to me. I've never had an issue with foods tasting "bland." Whatever they're made of, they taste like what they're made of, not a salt lick (exaggeration to make a point).
I have learned, the hard way, that you do need some salt. After a period of time where I didn't eat anything with salt for a long time my brain started glitching and I knew, the moment it happened, instinctively, that it was due to a lack of salt (very interesting that I "knew" that somehow).
Edit: I guess there are "super-tasters" in general, maybe I'm a specialized super-taster, with salt?
Too much salt is potentially a risk long term have seen some studies that say that may not be the case. But too little salt can cause a medical emergency just eat your salt how you like it
Yeppers... Ya I have fits with my scale for lower gram measurements ...
Going to get a jewelers scale
"it might be wrong, but I said it with confidence." A truer statement hasn't been made about our times
Cuisinart makes a much less expensive ($100 on Amazon) enameled dutch oven that is fantastic. It has a lifetime warranty.
"I have seen you pick up a chocolate chip cookie and put salt on it-"
"Heterogeneity"
The memes were true all along
A pie recipe that says "salt to taste" sounds insane
what? you don't taste your pie crust and filling before you bake it?
/sarcasm
Microwave a teaspoon of the filling until piping hot and taste it.
Yeah that is a little odd. Though I will taste but again I don't make crusts/breads often and since I can't smell (messed up nasal cavities due to bad allergies as a kid,) I very much heavily rely on taste to learn how the stages are while making it. I'm not taking huge globs of it. Like just a small pinch off. Same when learning new recipes or when I'm creating my own. But just in general, that is a rather odd one to taste.
I suppose it depends on if the pie has a pre-cooked filling. I know some fruit pies are sliced raw fruit with sugar and spices mixed into them piled into the shell before cooking, but if it is a pre-cooked fruit filling one could feel confident in tasting without risk. Meat pie filling that is pre-cooked meat and gravy can also be taste-tested before, but there are some meat pies that the meat is cooked in the oven.
As an aside, I made a tatter-tot casserole and I relate that to pre-cooked filling because the main casserole filling is mostly pre-cooked. Maybe the veg was par-cooked, and the potato gems had to heat through, but I could taste the filling before I put them in the casserole dish.
You could make the pastry with anchovie paste then omit salt from the filling 😆
I love when Lauren is on the podcast, she adds alot of life to it!
I enjoyed the somewhat novel surprise, too.
It makes a good video, but bad podcast.
I prefer lecture-style videos from Adam, they are more coherent.
Yes it’s a good balance to Adams void depth of darkness 😂
I've been watching for a bit but only just found him Luke sometime last year so this is one of like 2 videos I've seen with her in it. And I love her. She seems to have a really adorable personality and the way they feed off eachother's excitement is super cute.
@N B really? I think Laurens personality really adds to the experience. First time I've watched an entire Ask Adam podcast episode in one sitting in a while. The lecture is still there, just more fun added.
Lauren being so exited about the drugs scale makes me happy
She trying to get this video demodded.
In French, Staub is generally pronounced [stoːb], which for English speakers is close to 'stobe' (especially with a Scottish accent).
As many other comments noted, the name Staub is from German. The reason is that it is named after the founder from Alsace, a region whose traditional dialect is a form of Alemannic German (quite close to Swiss German). Similar to other places where German dialects are spoken, names of people and places came to be written down mostly in their Standard German forms.
The Standard German pronunciation of Staub is [ʃtaʊ̯p] or 'shtowp', a near rhyme of 'out' except with 'p' instead of 't' (the distinction between 'b' and 'p' at the end of a word is lost in Standard German and Alsatian). However, Alsatian words often have [ɔ:i] or something like 'oy' corresponding to Standard German 'au', so the Alsatian pronunciation of Staub is likely to be different from the Standard German pronunciation. Not that English speakers would have any reason to follow the Alsatian pronunciation for Staub.
But in any case, the French usually pronounce Alsatian names (especially the names of people) as if they were French, hence [stoːb] for Staub. Of course, English speakers are not obliged to follow French pronunciation. The Eiffel Tower is pronounced in English as if it were German and not as French [ɛfɛl] 'eff-ell', although Gustave Eiffel was born in France to a family that traced its origins to Germany. In this case, however, a French-style 'stobe' sounds more natural to me in English than a German-style 'shtowp'.
Le Creuset is [lə kʁøzɛ] by the way, and 'luh croo-zay' is a good enough anglicization.
Keep goin', I could watch a whole video about this. I tried to follow your pronunciations, but I'm just not familiar enough with the standard phonetic alphabet.
love this here!
As a linguistics student I fully approve this comment!
Merci d'avoir écrit ce commentaire mieux que je n'aurais pu le faire 😘
Love it! Thanks dude!
Just seeing a couple get along and joke for an hour is nice.
Your wife really adds a lot to the podcast, changes the whole vibe and makes it more wholesome. Hope to see her in more podcasts!
There are the down-to-earth Lauren pods, and the scientifically-minded, thoroughly researched Ragusea pods. They each have their own flavor, and they each offer their own tidbits to the overall conversation.
@@kindlin I prefer the ones where he's alone, really. The informational content is much better when she doesn't jokingly stop him from rambling around the answer. Their chemistry is obviously fun to watch (as they've been married for so long), but I think that it is not peak Adam Ragusea content.
@@andreidmny That's a common sentiment. I guess we all can't get what we want all the time. Whol'dathunkit?
@@kindlin I didn't say I wanted anything, it's Adam's podcast and he can produce it any way he considers. I still enjoyed this episode too, just stated my opinion. 😁
@@andreidmny No need to be defensive, it's essentially a basic statement of logic. Humans are different, we want different things, we can't all have the thing we want, all the time.
We recently bought a rather large Staub dutch oven, used it about 3 or times, and immediately went out and bought a Staub braiser to complement it. It might be the most we've spent on cookware in a single month in our entire life, but it has been worth every penny. Knowing that my children will be able to use them when I'm gone is another benefit. Grenadine is a great color.
Enameled cookware is great for cooking acidic things like tomato based stews since you don't have to worry about stripping off the seasoning.
Not just that, but any potential off flavors too in the sauce or food.
Exactly, and the learning curve for taking care of it is much more shallow!
I also prefer it to naked cast iron (aside from camping) because it’s easy to forget to clean the outside of regular cast iron, which leads to me getting grease and schmutz on my shirts when I carry them.
There are dozens of us who got the stew reference, Adam. DOZENS!!!
Adam : "Only a small number of people have ever heard of the show Arrested Development."
Probably even scores of us.
"Whoa, whoa, whoa. There's still plenty of meat on that bone!"
The rim of the Le Creuset enameled pots/pans and lids are not exposed cast iron. Were that the case, you’d need to care for them much more than one does (including keeping dry and seasoning to stop it from rusting).
Rather, the rims have a black mate enamel that is much less prone to chipping than the smooth sand/glass enamel on the cooking interior and exterior. Obviously the stronger (and less attractive) enamel on the rims is necessary given all the extra banging it gets from taking the lid on and off.
A word of caution. If your Le Creuset is like mine then the enamel doesn't cover the bottom lip of the lid, the one that the lid sits on if you place it on a flat surface. When it's warm and wet from stove-top cooking and you put the lid on your worksurface or butcher's block chopping board it will leave an iron stain. Guess how I know this? Hope this helps
Yep indeed. Both of mine are vintage and have no enamel on the lip of the lid, nor the pot itself.
You can help this by rubbing oil on the lip and seasoning it in the oven.!
I'll preface this by saying I speak Acadian French which is typically thought to be a bit "backwoods-y", but I would pronounce it Luh Croosay (with the r pronounced Frenchly). Pronouncing "Lay" is for Les, a plural.
One of the biggist benefits of the lighter enamel is that it's much easier to see when your fond or food is getting too dark or burning. Love my Le Cruiset!
I bought the exact same Le Creuset that Brian Lagerstrom uses for $279 at Williams Sonoma recently. Still on sale for that price, FYI.
When I saw the yellow Le Creuset Dutch Oven for the first time I actually said out loud " Oh wow! Adam sprilled for the real thing!". Now it makes sense, Lauren bought it! Lol!
I have had one for years and it is everything they claim that it is. I use it 4 times a week. I have never regretted the purchase.
It's my first time watching a podcast with Lauren, you two look so happy together, for a moment I thought you used the "jewelry scale" before the podcast lol, thank you so much Lauren for supporting Adam through all of this.
I'm from Chile and we do the Chacarero (national chacarero day is February 17) and we put avocado on our hot dogs, we even have many different varieties, some even with edible skin.
Adam and Lauren thank you for everything. 😊
Thanks for promoting avocados, they are native to my country, yes there are ones with edible skin. We're still the world's biggest producer but they are becoming really popular in many places because of mexican food and a little thing called 'guacamole'.
I have both a staub and le creuset . I really really really wanted to like the staub More but ultimately ended up liking le creuset due to the white inside. Makes it much easier to judge your fond and if it's starting to burn. Being able to easily see inside your pot is honestly worth Every penny. Staubs lid is a million times better though. If they made one with a white inside I would buy it in a heartbeat and switch out to it
Use what you like and what features you need. Nothing wrong with the cheap ones either.
I love when your wife is on the podcast and your videos. She adds so much dynamic to it more please!
I love the podcast when Lauren is on. Y’all have great chemistry.
I ship them.
Lauren is absolutely adorable and Lauren and Adam are adorable together. Especially cute when one makes the other laugh.
The high end restaurant thing is interesting. It used to be that high end restaurants had huge menus that covered everything the diner might desire, and they were considered high end and exclusive because they could provision for all of those meals. Now that the Cheesecake factory has a 30+ page menu that's no longer a differentiator, and so the exclusivity is in giving up choice to the skill of the chef which is not something that is easily mass marketed.
Yes! Adam did an interesting video about it. Search "Why (fancy) restaurant menus shrank" on RUclips for anyone that wants to hear his take
I watched a video on that, Max something or other.
@@notsocrates9529 Tasting History! Max Miller is the host
Pretty sure Adam himself has a video on it lol
@@lyon9140 he did haha
Okay so a few things regarding the enamel cast iron things :
My mother owns two Staub pots and those things are as close to unbreakable as I've seen.
Yes, Staub is pronounced Stohb.
And yes, the final t in Le Creuset is silent. (The part you're mispronouncing is the 'eu'. It's hard to describe but the closest thing in english would probably be the sound the u in 'burn'.)
He's also mispronouncing the e in le. First thing they drilled out of us in high school French class.
Hi Adam, love your pod
You mentioned chacarero and these kind of sandwiches are from Chile
In Chile we have a lot of sandwiches and foods made with avocados, it's so important to the point of having to rely on fake green paste artificial avocado due to it current price!
Chilean cuisine is bland compared to what the rest of the world has to offer but it would be great if you could explore some of it!
Yep, I'm from Argentina and I never heard of anything like that here lol
I'm from Mexico where avocados originated, we're still the biggest producer but they are being grown all over now. Avos are getting really expensive because of American culture I believe, in other parts of the world they wanna eat things like guacamole and avocado toast. We also have a fake avocado salsa because of the high price of avocados.
As someone who spends way too much money on fancy pots and knives, having both Le Creuset and Staub ‚cocottes‘ I agree the beige enamel inside the Le Creuset makes it easier to see if the fond on the bottom is going to burn compared to the black interior of the Staub, which makes it a little harder if you are inexperienced. But I find the general build quality of the Staub a little better especially if you consider the price difference. Here in Europe a 26cm Le Creuset comes in at around 300ish euros and a Staub more towards the low 200s. With the Staub being a little thicker in general and the enamel feels a lot smoother and of higher quality.
We all should find somebody who looks at us like Adam looks at Lauren at 4:15... That is true heartfelt love!
Temperamental fruits food in general would be an interesting series. So avocado, pawpaws, persimmons, bananas, etc. Foods that you have to watch for ripeness to truly appreciate their flavor or worse avoid getting sick.
I've gotten all of my Creuset (four pieces) by buying them used off people on marketplace who hadn't used it more than a handful of times (this is really where I get 90% of the stuff in my house, including standing desk, antiquities, dehydrator, etc).
Excellent tip. Same can be had at tag sales, second-hand shops, and the like. Insane how people will change entire cookware colors to coordinate with their kitchens where they hardly cook.
@@miseentrope If I can't make it to the PMC, might as well take advantage of those meager trickle down economics!
Can we all just say aloud how much we enjoy being graced by your wonderful wife in these episodes!?!? Thanks!
Alright Hundredth episode sound be a live stream with Adam cooking a meal from prep to plating with Lauren present for commentary on the whole ordeal.
Love the episodes with Lauren. I tune in occasionally if the topics interest me, but if Lauren is in the thumbnail I always watch just to see the banter between you two xD
Carl Weathers approves!
Great episode as always. Lauren is awesome! I feel that the setting is a bit awkward for those who are watching. Maybe if you move the seats in a slight angle so you two are facing each other a bit would make the setting a bit more natural as you would look at each other instead of both of you looking at the camera.
I love Adam and Lauren together. Their energies bounce off each other so well!
Are we taste for example 5mg of salt differently ? Some find it too salty and others not.
That's me.
Always a very welcomed and appreciated appearance when Lauren’s on the pod!
Wow, I never thought of Avocado as bland or a flavor delivery system like the both of you seem to describe it. I've always found it is a really unique and desirable flavor. I wouldn't really call it subtle either, as it briefly shines through against the aged swiss cheese on my sandwiches. It's not just a fatty goodness either, although that does make it tasty too.
Bland is not bad, not necessarily at least. Avocado has a very mild "bland" taste to me, I don't mean guacamole or anything of that nature.
Have you eaten just plain avocado before though? I feel like it’s the combination of the avocado flavor with other flavors that really makes it tasty. Eating avocado by itself wouldn’t be very good imo.
@@hobojoe9717 plain salted avocado is delicious and a lot more flavorful than people give it credit for
@@hobojoe9717 Yea! Spread it on toast or a bagel with a little salt, absolutely delicious. If you've got a perfectly ripe avocado that was grown at the right place at the right time, you get this very delicious fatty/nutty/creamy flavor from it.
@@tortoise-chan If it’s salted then it’s not plain ;)
For those who love to cook I think Le Creuset is absolutely worth the price. I use my three pieces regularly and they are such a pleasure. My two Dutch ovens (the other is a baking dish) have a lot of miles on them, and the interior will develop a patina. They don’t stay fresh white inside if you really use them. I actually like that characteristic -- the ‘broken in’ appearance. The enamel on the exteriors is like new however.
You two are too cute together! Adam, you should have Lauren on the Podcast all the time. She brings the right amount of salt to taste on your Podcast!! 👍🏻🤙🏻
I’m so glad that someone finally told you how to pronounce the LMNT brand. I was dying the last time they sponsored your podcast and you kept saying “elementea”. It was so funny!
'' '' "JEWELER'S SCALE" " "
Also even those mg scales are likely not even accurate enough for a lot of single/small portion meals. So unless you're spending £1500 on calibrated scientific mg scales, good luck with that... 😅
Avocadoes are my favourite fruit but I don't buy them often because I understand that there are problems with their fresh water usage and with cartels. I get upset whenever anyone combines them with anything because they are peak deliciousness plain and anything you could add to them just takes away from their greatness. The texture and taste of a perfectly ripe avocado are just perfection.
I have a black satin enamel Le Creuset shallow casserole that I call the landmine. It’s my go to for any sort of shallow-cook stew like chilli. I use it almost every day. I also have a much less expensive but still pretty good Procook deep casserole for dishes that need it. Procook are a U.K. firm that does really nice, but much less expensive cast iron than LC. They probably don’t have the durability of Le Creuset but they are very hardy and look really nice. Along with the wok and stockpot I think they’re probably the key cookware I own and you can cook almost anything in them.
I scorched my cast iron too. It's fine now. You pop it in the oven, highest temp it will go, and basically, let it start to smell. then turn the oven off, and open the windows and let the pan sit there until it cools down. Once you get it out, all the former seasoning will have turned to charcoal, so it's like buying a completely new skillet, you just season it, all over again. Some say that seasoning becomes better with usage, I seriously doubt most people can sense that much of a difference.
Boost this. 😎👍
LMNT is pretty awesome stuff. It definitely keeps me going in the summer, as my work is very physical and mostly outside. It's not for everyone. My favorite is the lemon habanero, the grapefruit is also fantastic. I usually put one packet in a 1.5L water bottle, to make sure I also get enough water to stay hydrated.
Hi Adam, I stumbled across your channel a few years ago when I had a sudden interest in learning cooking. Since then, that interest has waned and I've stopped watching all the food channels I had subscribed to except yours. I greatly appreciate the amount of not just research, but critical thinking and reasoning that you provide consistently. I found the podcast format more suited to me. I don't always have the time to sit down and watch a video, but I do have a lot of time to listen. I would like to offer a suggestion, if I may. Because it is not so much the subject matter but your thought and insight that I appreciate, I would like to hear you do topics that aren't necessarily food, or tangentially related to food. You do a lot of different topics but I get the impression that you feel it has to somehow tie back into food because that is your main wheelhouse, or at least what your audience expects. You do wonderful work. Thanks for all you do.
I think you're wrong about the rice in salt shakers (you're the kind of guy who may have done more research than me). The rice is not capable of absorbing enough moisture to matter. The rice is an AGITANT to break up clumps as they form.
it’s always interesting to me now how palpable adam’s rise in socioeconomic status is, especially contrasted with his early videos. Almost a completely different person in those videos. I’m sure most of us would be the same though.