@@45ms_73 Adam: Dad, why is my sister named Rose? Adam: Because your mom loves roses. Son: Thanks dad! Adam: No problem, broiler(Brits call it a grill)
Personally, I love when you show recipes multiple ways, and talk a lot about different options and alterations and *why* you would want to try them. It helps me actually learn how to cook, the principles of cooking, instead of just following a recipe.
Tip from somebody who used to cut hundreds of these a day: You can grab a flat lid from a big container and put all the grape tomatoes underneath that, then while holding it all down to keep them in place, slice them horizontally and you can do like 15 at a time.
Also it's just not necessary for most people. Adam has always been a big proponent of you don't need knife skills and you don't have to cut things quickly at the small scale most home cooks work at.
two of my favs that my parents have been making for years. ingredients are smothered with olive oil, salt, pepper. both are great with some red pepper flakes or any kind of hot pepper/chili added to the sheet pan 1. halved cherry tomatoes asparagus sliced black olives cannellini beans onion (any kind) add garlic towards the end we always use mafalda with this one 2. hot italian sausage red, green, yellow, and orange bell pepper onion (any kind) add garlic towards the end we always use bowtie with this one for some reason optionally top both with parm, cracked black pepper, basil, and/or red pepper flakes
Lol whenever my mom would be out of the house on the weekends my dad would always make fired SPAM because that’s the only time me and my brother could enjoy it.
0:40 unless your chef knife is wicked sharp I find a serrated knife works better for tomatoes. The little tines puncture the skin immediately so you don't have to worry about the knife slipping.
In my experience, sharpening the knife before cooking is no big deal and unless you let it get super dull, it's not difficult. Just a couple of swipes across the stone and it's good enough for even the ripest tomato.
If your Knife is slipping while cutting tomatoes, it needs to be sharpened, I got a cheap and big Chinese style knife (the one that looks like a cleaver) and the edge grabs the tomatoes skin and it cuts like butter, you should try watching some sharpening videos, usually, the sharpness can last for a year if you don't cook that much. One would say cutting tomatoes is the baseline for a knife.
@@hellsing0999999999 Now that I have good knives and know how to keep them sharp I no longer struggle with tomatoes, but it took me a long time to learn what a difference sharp knives make and I'm sure there are lots of people who either don't know how important it is or don't know how to sharpen knives.
Wife's out of town. So I took a kilo of minced meat, two jars of ready barilla Bolognese from the store and made a huge amount of the sauce. Now I eat everything "bolognese". Mashed potato bolognese, sunny side up eggs bolognese, sandwich bolognese. The one thing I didn't get to do yet is cook some pasta.
I just love how adam is one of the only cooking channels who actually make good recipes and they're so fitted for the average home cook time, utensils used and ingredients considered
This is why I love your content. You prioritise convenience and cost as well as how the dish tastes and how it looks, you make cooking a joy instead of a chore. I'm not gonna name names but a lot of other channels do these crazy expensive things kinda expecting us to follow. You are the perfect balance of entertainment and genuinely useful recipes and tips. I'm not saying other food channels are bad but, a lot of them are very entertaining but props to you for connecting to your audience so well, thank you adam
My husband also hates fennel but now I know EXACTLY what I'm making next time he's out of town, that looks SOOOO GOOOD. Silver lining to missing someone is that you can have all the fennel you want.
It's awesome how much effort Adam puts in to make sure a British person watching one of his videos for the first time won't be confused by the word "broiler"
That move with putting "bye" in there is genius-level RUclips thinking. Always miss it on the first pass, have to rewind and pay attention the second time, drives up the watch time. Good move bud
I have never made a sheet pan meal before. You make it look so easy. I never thought to do this before you taught me something new that’s for sure. I hope we can keep learning from each other as we grow. All of my support from my cooking channel to yours!
I've recently found that Bread knives or Steak knives are much better for cutting any Tomatoes, the spikes pierce the skin immediately, also cuts through the bottom skin with ease.
Uh oh, Adam didn't say grill/broiler at the end. He's becoming more british as time rolls on. Also love the inclusion of meals easily made vegan really appreciate it!
0:50 use Kenji’s cherry tomato trick. Use two lids of equal size; place the tomatoes on one of the lids, place the second lid on top. Press down and slice all the tomatoes through the gap between the two lids.
Small tip for cutting tomatoes quickly, use the heel of your blade(assuming you don't have a bolster, if you do, my condolences), the corner will pierce through immediately and you won't have to delicately saw. The skin stops providing resistance the moment you get through even a tiny bit of it, so my technique at work is just to puncture with the heel of the blade and pull down and backwards. With a sharp knife it doesn't really matter when the tomatoes are super firm, but if they get slightly squishy doing this has been helpful.
A hack for tomatocutting is useing a serrated knife for the halfing, the teeth is really good at penetrating the skin :) So I find it more safe to do it that way :)
My nonna used to make a recipe close to your beans and fennel pasta, she called it bigoli i fazioi. She would fry pancetta or some minced sausages then add loads of garlic, diced onions, collard greens, cooked beans, rosemary, salt/pepper and a bit of water to make a light sauce. People cringe when I tell this but I love that recipe, still make it to this day.
if you're just gonna cut the cherry tomatoes in half just put them between 2 plates inverted then run a serrated knife through. Just so much faster, while the cleanup just increases by 1 plate and is very minimally "juiced."
great recipe! took some inspiration and made up a quick sheet pan of radicchio, red onion, cherry tomatoes. mixed it up with some pasta, then threw in a couple (defrosted) ice cubes of bolognese to get some protein in there and build on those tomatoey flavors. so tasty and easy, thanks adam
Adam I don't what it is about the voiceover here but this video is a 10/10. Got me good with a few chuckles ('bye' and wife outta town) and a great dinner! Making the first recipe tonight with my fresh grape tomatoes that I have FAR too much of! Much love from Canada to my favourite foodtuber!
Use the top of plastic deli container pressed down lightly to contain and cut a bunch of grape tomatoes at once. And a serrated knife is easier and safer to cut into tomatoes.
Adam please make a video on the difference in flours, i.e. bread flour vs. all-purpose for baking. I've made your pizza recipe with 00 and all-purpose and I think there was a small difference. I would also like to know whether or not you could make cake with bread flour or not and what difference it would make.
Bread flour has more protein and/or gluten than AP. You can use either, but bread flour tastes better when making bread, including pizza. Bread flour probably is too heavy for cake. Check out the RUclips channel: ArtisanBreadwithStev
“Wife’s out of town, time for caraway and beans”
theorethically caraway would reduce bean farts
and hookers
@@trollinape2697 who needs hookers when you can have another helping of garlicy roasted pasta
dont forget the mushrooms
@@bellenesatan sigma male grindset rule 113 - order more pasta, less hookers
Son: Dad, why is my sister named Rose?
Adam: Because your mom loves roses.
Son: Thanks dad!
Adam: No problem, broiler (Brits call it a grill)
Son: Dad, why is my sister named Rose?.
Adam: Because your mom loves roses.
Son: Thanks dad!
Adam: No problem, broiler(Brits call it a grill)
@@Woletat ???
@@45ms_73
Adam: Dad, why is my sister named Rose?
Adam: Because your mom loves roses.
Son: Thanks dad!
Adam: No problem, broiler(Brits call it a grill)
Son: Dad, why is my sister named Rose?
Adam: Because your mom loves roses.
Son: Thanks dad!
Adam: No problem, White Wine
Son: Dad, why is my sister named Rose?
Adam: Because your mom loves roses.
Son: Thanks dad!
Adam: No problem, broiler (Brits call it a grill)
Title of Adam’s Cookbook: “Brits Call it a Grill”
“Vinegar Leg is on the Right” is a better title
"Long live the empire" is not bad also.
@@arbab123 yep it fits with the theme too the emojis i mean
actually a really good name
Lol
Now I wonder how many recipes Adam hasn’t shown us due to his wife and kids not liking them
omicron please upload my wife and kids will continue to be beaten if your uploads dont suppress my maniacal rage
@@lawn7271 ok
@@lawn7271 ligma male grindset
Does Adam have yt rank yet 🙄
Adam should play Hypixel
I loved the little "bye" as the bean went down the drain
And the tomato that missed the pan
@@bruisedfrog and the noodle that flew out of the pan at 6:00
Man these recipes are getting more expensive, now I need to buy a gopro to soak it in my pasta
well worth it for the umami it brings though
If it doesn't have go pro, its not Italian
Tbh the flavor is the same with any camera
@@ibrahim0830 may just be me, but gopro have a better aftertaste than any other cams
I laughed so hard when a bean fall out in the sink and Adam put a text "Bye" 😂😂😂
A tomato half too, when he transferred it to the sieve for the sauce
There was also some of the second pasta that fell out
That got me good too
I had missed the tomato's exit. Glad I watched it again.
These Easter eggs are how he'll get 150% viewing time on his videos 🤣
New game: whenever adam says someone in his family won't eat something, try to guess if its his children or his wife
pretty fun game plus add if your wrong you take a shot
Me: "Its the broiler"
My gf: "No its a grill!"
Adam: "Top Hot Element!"
Top hot element is my favorite.
your gf sounds like a brit
@@wyllmRox sad entire world noises
It's like the midday meal and the evening meal in the US army!
i just call it the OW tube
Personally, I love when you show recipes multiple ways, and talk a lot about different options and alterations and *why* you would want to try them. It helps me actually learn how to cook, the principles of cooking, instead of just following a recipe.
Tip from somebody who used to cut hundreds of these a day: You can grab a flat lid from a big container and put all the grape tomatoes underneath that, then while holding it all down to keep them in place, slice them horizontally and you can do like 15 at a time.
Great tip. Also possible: put the cherry tomatoes between two plates.
I'm actually surprised Adam didn't show us that tip. Maybe he doesn't know it.
Im guessing either he didn't know or he didn't show it because he loves using the least amount of dishes
Also it's just not necessary for most people. Adam has always been a big proponent of you don't need knife skills and you don't have to cut things quickly at the small scale most home cooks work at.
I really doubt that saves you any time trying to juggle that goofy setup...
I loved the little “bye”’s scattered here and there
RIP "The Brits call it a grill". You will be missed.
True
good times.
broiler/grill supremacy
F
5:40 “they start to explode, literally explode. I love it”
-Adam, the pyromaniac
Another fine addition to the YTP arsenal
Adam trying to not say “what brits would call a grill”
two of my favs that my parents have been making for years. ingredients are smothered with olive oil, salt, pepper. both are great with some red pepper flakes or any kind of hot pepper/chili added to the sheet pan
1. halved cherry tomatoes
asparagus
sliced black olives
cannellini beans
onion (any kind)
add garlic towards the end
we always use mafalda with this one
2. hot italian sausage
red, green, yellow, and orange bell pepper
onion (any kind)
add garlic towards the end
we always use bowtie with this one for some reason
optionally top both with parm, cracked black pepper, basil, and/or red pepper flakes
*Adam’s wife goes out of town*
Adam’s wife: He might be talking to other girls….
Adam: Time to cook everything she hates 😎
"He must be thinking about other women!" "Mmmm caraway"
Lol whenever my mom would be out of the house on the weekends my dad would always make fired SPAM because that’s the only time me and my brother could enjoy it.
"The Italians often grill it, which I supposed we're gonna do if you're among those people who call a broiler a grill"
Goddamit Adam.
Adam’s kids watching him make meals for one: 👁👄👁
In the mirror universe where Adam was a brit
"The grill or as people who won their independence call it a broiler"
Long live the Empire!
The British Empire!
...yes, that's exactly what we call Americans when they're not listening. Definitely.
All hail Britannia!
@@DiningTablePrintPlay I was gonna guess that Brits call us rebellious teenagers or smth
Another week another episode of sheet pan recipe and I ain’t complaining 🤷🏾♂️
"I'mma do cheese, because I can."
Best reason to add cheese.
some people: the wife’s out of town, time to cheat
adam : *b e a n s*
*m u s h r o o m*
adam is the ultimate man
6:53
we did it, lads!! he called the hot top element of the oven a grill!!!
Most wives: "I have this important conference out of town, I hope he doesn't cheat on me...."
Adam's wife: "Oh god NOT THE FENNEL ADAM NOT THE FENNEL"
"really great, vegetable-heavy plate, this is" - Adam slowly and sneakily turning into chef Yoda
Why no pasta-water to bring together the veggies and make it a little more saucy?
Because that's gross
@@oceti1317 how is that gross
Pasta water = liquid gold
coz he can’t cook
I was thinking the exact same thing! Maybe he was going for that dry chewier texture that you get when pasta/gnocchi is a bit sautéd in the pan
0:40 unless your chef knife is wicked sharp I find a serrated knife works better for tomatoes. The little tines puncture the skin immediately so you don't have to worry about the knife slipping.
In my experience, sharpening the knife before cooking is no big deal and unless you let it get super dull, it's not difficult. Just a couple of swipes across the stone and it's good enough for even the ripest tomato.
I puncture a small hole at the tip of the tomato before going back and forth
If your Knife is slipping while cutting tomatoes, it needs to be sharpened, I got a cheap and big Chinese style knife (the one that looks like a cleaver) and the edge grabs the tomatoes skin and it cuts like butter, you should try watching some sharpening videos, usually, the sharpness can last for a year if you don't cook that much.
One would say cutting tomatoes is the baseline for a knife.
@@hellsing0999999999 Now that I have good knives and know how to keep them sharp I no longer struggle with tomatoes, but it took me a long time to learn what a difference sharp knives make and I'm sure there are lots of people who either don't know how important it is or don't know how to sharpen knives.
"TAKE WHATEVER YOU HAVE, THROW IT IN A PAN AND JUST BROIL IT!!!"
I must admint I wanted to see crocodile meat, but this will do also!
Hey
bau
hey comrades!
I hope we have more coming
Or maybe alligator meat.
Sheet Pan Dinners are the 2021 One Pot meals!!!
"Green body hair" !!!!! Hahahaha. That was hilarious.
Please keep the sheet pan recipes coming Adam. My dishwasher is broken. 😂
Rip to the bean that yeeted into the basin....you will be missed little guy 💔💔
Basin? OH british
This video is perfect !! Simply beautiful... The amount of skill adam has is amazing !! Audio, visually, editing.. perfect !!
Wife's out of town. So I took a kilo of minced meat, two jars of ready barilla Bolognese from the store and made a huge amount of the sauce. Now I eat everything "bolognese". Mashed potato bolognese, sunny side up eggs bolognese, sandwich bolognese. The one thing I didn't get to do yet is cook some pasta.
Adam has entered the Sheet Pan Phase
Hey Adam! Can you do a video on making making steamed dumplings and bao? 🥟
I just love how adam is one of the only cooking channels who actually make good recipes and they're so fitted for the average home cook time, utensils used and ingredients considered
love that you are doing a lot of vegetarian/vegan recipes! i love your cooking videos and can always take inspiration from them as a vegan
This is why I love your content. You prioritise convenience and cost as well as how the dish tastes and how it looks, you make cooking a joy instead of a chore. I'm not gonna name names but a lot of other channels do these crazy expensive things kinda expecting us to follow. You are the perfect balance of entertainment and genuinely useful recipes and tips. I'm not saying other food channels are bad but, a lot of them are very entertaining but props to you for connecting to your audience so well, thank you adam
5:30 in these parts we call em “grinch pubes” and they’re delicious on pasta
I don't know what "parts" those are that call them "grinch pubes" but I dearly wish you wouldn't.
My husband also hates fennel but now I know EXACTLY what I'm making next time he's out of town, that looks SOOOO GOOOD. Silver lining to missing someone is that you can have all the fennel you want.
this man doesn't eat food with olive oil he eats olive oil with food
Why I season my sheet-pan, not my vegetables
i was looking for that
thank you for keeping the memes alive, you are doing the lords work
@@michaeldiaz5469 long live the empire!
0:15 Pov you’re the mac and cheese powder packet they left in the box
I love how Adam just casually mentions his wife every now and then, its so cute.
ur profile picture.....plz sauce (for a friend ofc)
.
It's awesome how much effort Adam puts in to make sure a British person watching one of his videos for the first time won't be confused by the word "broiler"
That move with putting "bye" in there is genius-level RUclips thinking. Always miss it on the first pass, have to rewind and pay attention the second time, drives up the watch time. Good move bud
that pasta boiling POV had me shook
ah yes, i see no problem with telling a company everything i've ever purchased
I have never made a sheet pan meal before. You make it look so easy. I never thought to do this before you taught me something new that’s for sure. I hope we can keep learning from each other as we grow. All of my support from my cooking channel to yours!
5:05 press f to pay respects
F
Man I like Adam Ragusea’s channel, no nonsense cooking tips for the everyman. Feel like I’m not being talk down to. Keep it up sir.
I'm not even joking, you should try adding white wine to the boiling water
lmao every time something flies out with the little "bye" it gets me
I've recently found that Bread knives or Steak knives are much better for cutting any Tomatoes, the spikes pierce the skin immediately, also cuts through the bottom skin with ease.
Rip to that one little bean that fell in the deep void of the sink
Vegetable heavy pasta is so good
Since I mostly cook for me and my vegetarian girlfriend I always get really excited when I see a new meatless video. Thanks for those!
Love your veggie options. Great video
I laughed at the bean going BYE
I love how vegetarian this channel is becoming! Thank you Adam.
I believe fennel “fronds” are truly an under used and under loved herb
Back in my bachelor days dishes like this kept me alive. Simple pasta and random stuff dishes. I love 'em!
Title of this vid should be "Adam finally Uses a colander"
Next time adam should say: "Put it under the grill, what americans would call a broiler" Just to mix it up
Sandwich the little tomatoes between 2 deli container lids and slide your knife between them, cutting them all in half easily. Learned from Kenji.
Uh oh, Adam didn't say grill/broiler at the end. He's becoming more british as time rolls on.
Also love the inclusion of meals easily made vegan really appreciate it!
0:50 use Kenji’s cherry tomato trick. Use two lids of equal size; place the tomatoes on one of the lids, place the second lid on top. Press down and slice all the tomatoes through the gap between the two lids.
He went through his brownie skin phase, now he is going through his sheet pan phase.
Loving this sheet pan series.
this is your finest work!
I love doing bell peppers, tomatoes and zucchini like this
Hi, if you like cooking, feel free to check out my recipes ;-)
@@CookingwithYardano but I'll report you for spam
Small tip for cutting tomatoes quickly, use the heel of your blade(assuming you don't have a bolster, if you do, my condolences), the corner will pierce through immediately and you won't have to delicately saw. The skin stops providing resistance the moment you get through even a tiny bit of it, so my technique at work is just to puncture with the heel of the blade and pull down and backwards. With a sharp knife it doesn't really matter when the tomatoes are super firm, but if they get slightly squishy doing this has been helpful.
flavored camera, like what grandma used to make
The last recipe looks like a palateable version of "Moroccan pasta" from Peep Show lol
A hack for tomatocutting is useing a serrated knife for the halfing, the teeth is really good at penetrating the skin :) So I find it more safe to do it that way :)
My nonna used to make a recipe close to your beans and fennel pasta, she called it bigoli i fazioi. She would fry pancetta or some minced sausages then add loads of garlic, diced onions, collard greens, cooked beans, rosemary, salt/pepper and a bit of water to make a light sauce. People cringe when I tell this but I love that recipe, still make it to this day.
absolutely love seeing vegan recipes! x
I just loved how he said his wife is not home so he's making things that she dislikes but he likes
if you're just gonna cut the cherry tomatoes in half just put them between 2 plates inverted then run a serrated knife through. Just so much faster, while the cleanup just increases by 1 plate and is very minimally "juiced."
wanted to comment, this is about the hundredth video I've rewatched twice or more to absorb intuition. Love that about your videos sir
I love these type of videos
great recipe! took some inspiration and made up a quick sheet pan of radicchio, red onion, cherry tomatoes. mixed it up with some pasta, then threw in a couple (defrosted) ice cubes of bolognese to get some protein in there and build on those tomatoey flavors. so tasty and easy, thanks adam
For the first recipe I would double the amount of cherry tomatoes, use half to make the sauce and throw the rest in whole. Best of both worlds!
This whole video is an Ad for the Olive Oil lobby.
I love the 'How to basic' style -10/10!
Adam's wife : he probably cheating
Adam:makes a dish that she would've hated if she was home
5:15
Adam I don't what it is about the voiceover here but this video is a 10/10. Got me good with a few chuckles ('bye' and wife outta town) and a great dinner! Making the first recipe tonight with my fresh grape tomatoes that I have FAR too much of! Much love from Canada to my favourite foodtuber!
Good timing. I was planning on making pasta with little tomatoes for supper tomorrow.
Adam really knows how not to drive a self-meme or catchphrase into the ground. It makes it so much more enjoyable to watch the channel. Restraint.
But the other comments are going at it with the other Adam related memes.
Two easy sheet pan recipe videos?? What a great time to be a broke college student :D
Use the top of plastic deli container pressed down lightly to contain and cut a bunch of grape tomatoes at once. And a serrated knife is easier and safer to cut into tomatoes.
Another fantastic video Adam, thanks!
Adam please make a video on the difference in flours, i.e. bread flour vs. all-purpose for baking. I've made your pizza recipe with 00 and all-purpose and I think there was a small difference. I would also like to know whether or not you could make cake with bread flour or not and what difference it would make.
Bread flour has more protein and/or gluten than AP. You can use either, but bread flour tastes better when making bread, including pizza.
Bread flour probably is too heavy for cake.
Check out the RUclips channel: ArtisanBreadwithStev
I think its nice that we get a couple of sheet pan recipes, very convenient
Loving the broiler (grill where I am) series!
i've watched pretty much all of your cooking videos and this is easily my favourite one, not sure why though but as always keep it up man :)
shrimp is an easy protein to cook on a sheet about the same time as the vegies
these ad reads are always so smooth lol