Summer vegetable stew | steamed rice | lavender flowers
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- Опубликовано: 12 сен 2024
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**RECIPE**
There is none. Just boil some vegetables. Watch the video for a few specific ideas, but just get some good stuff and throw it in a pot. Try the Market Square Farmers' Market in Knoxville, Tennessee: www.nourishkno...
The location tag says Knoxville but in my heart it's Macon.
macon georgia will never leave our hearts.
Right. I've always wanted to see Macon, GA.
Just a tip: don*t run the roasted pepper under water to peel it. Doing that removes almost all the smoky/roasted flavor. The best technique is to let it "sweat" in a plastig bag or aluminum foil and after 10 minutes or so you can peel the burned skin very easily. Otherwise great video!
Came here to say this. Defeats the purpose of roasting. The aluminum foil trick works great. The skin comes off easily and the flavor remains intact.
Good tip! I will try that
Or just bowl over or inside it to cover
And NOOOO! JUST CHOP IT UP INTO SOME RANDOM CHUNKS, THROW THEM INTO SOME WATER AND BOIL IT!
@Iniquous god has truly forsaken us
except carrots. chop carrots up into deterministic chunks
“THE CARROTS DONT HAVE TO BE PERFECT!!!! AND NO ONE WILL NOTICE!!! AND EVEN IF THEY DO NOTICE THEY WONT CARE!!!”
I love Adams angry voice overs!
Long live the empire
"soup is stuff floating in liquid and stew is stuff coated in liquid"
maybe i'm just slow but i've never thought about it that way thats pretty ingenious
I read soup as soap and got confused
I know right
You're not slow, that was the line that stood out to me too. It's brilliantly simple explanation. I think also with stews, you should be able to stand a piece of bread upright in it, whereas with soup it would just fall over. Soup is inferior to stew in every way.
U said strew instead of stew
Well yea. And tomato purée is just a smoothie since tomatoes are a fruit
Since this is a vegetable recipe, I’m waiting for the next NNOOO
5:56 the text on screen
That one is my favorite video of his 🤣
NOT EVERY MEAL HAS TO HAVE AN ANIMAL IN IT
@@TheChexMix AGREED!!!
Just do the stew with some steak on the side and you will be fine!!
You've got to appreciate how Adam sprinkles in a bit of food science here and there. The reactions of vegetables with sugar molecules under heat, the expulsion of water in cells as veg cooks down, the balance of acidity and sweetness - all that, and probably more I missed, simply shared in a simple stew recipe
As someone with a slight learning disability, being able to understand the "why" is so much better than simply learning the "what". I'll often forget the "what", but if I understand "why", I'll always find my way back.
@@FabbrizioPlays dude thats everyone, thats why no one remembers 8th grade math. They just taught us rules and no one cares about rules.
@@johnisaacburns7260 No one remembers 8th grade math because no one uses 8th grade that often
Partly why he’s my favorite!
i never thought i'd see the day i heard adam say "too much white wine"
Darkest timeline.
@@BobLogical All hail the empire
@@praetorfenix69 oh no
@@curlygurly2112 All hail the empire
@@clarkkent3404 oh no
*Dumps entire bottle of white wine
"I may have added a tad too much wine this time"
Fair.
Some day, when they make half-eggs, maybe they'll make half-bottles-of-white-wine, too.
@@beriukay they actually have those already, but I don't remember what they're called specifically.
There's actually a whole range of bottle sizes, there's even one that I'm pretty sure it's called a Nebuchadnezzar which is something like a hundred gallons.
Basically none of them get used except the standard bottle, but it's wild knowing that they exist
I call a half bottle a 'split' 375ml. Single serve.
@@pennyforyourthots magnums (1.5L, equivalent to two standard bottles) definitely do see use, though I can’t recall ever having seen them in a normal liquor or grocery store - winemakers I’ve known have brought them to events though, so at least for their personal stock they use them.
Bartending taught me that sugar almost acts like salt, use a little to enhance flavour
i think in china sugar is used in a lot of dishes to balance heat and just make things taste better
@@tokuyou3811 Can confirm, most Chinese veggie dishes (and even some meat dishes) call for a small handful of sugar to give some depth to the flavour and round it out a bit so it's not just salty greens/protein.
@@DragonEdge10 credit to chinese cooking demystified for putting me onto different chinese cuisines and interesting facts about chinese food + history. goat food and learning channel
Fun fact - when refined sugar first shows up in medieval cook books they consider it to be a type of spice!
Sure buddy. Keep drinking and keep eating more calories. But hey flavor is eNhAnCeD. So it's all good
2:37 "I probably added a hair too much white wine there"
Adam that was the entire bottle
Its the equivalent of gordon ramsay's "a bit of olive oil"
@@pub_scrubs "A tiny knob of butter"
1:14 The Broiler?! What do the Brits call that again?!
*confused screaming in British*
grill
In the restaurant we call it a salamander
Broiler
damn I think the brits call it white wine
2:00 Those tomatoes look amazing
They look like watermelons
@@jeanmarcogalindo6165 but like, smaller
“Right here in East Tennessee” doesn’t feel right for some reason
Because you are used to him saying Macon Georgia
As a Middle Tennesseean, I welcome him :D
i feel bad for not understanding.
As an East Tennessee resident I’m proud of his choice, yet slightly upset that he overlooked Chattanooga.
Left my heart in Macon, Georgia
5:00 "Add acid and no one bats an eye. Add some sugar and everybody loses their minds."
We truly live in a society
It really tells us about industrial society and it's future
5:57 brings me back to his veggie soup video lmao
he gets angry when cooking vegetables.
Summer
I'm sure it's purposeful with the text underneath
2:34 Adam Regussea has become the:
"2 shots of vodka" girl
Just boil the vegetables with 15 liters of alcohol.
little bit of olivol
"Always be conservative"
Hey Adam, I've also struggled with softening coriander seeds; I think that frying and then boiling does soften them. They remain somewhat chewy, but not enough to be disruptive. At that point they turn into great citrus pops.
Adam Ragusea, congratulations, you have trained me so well that I said “as a website from square space” at the exact moment you did. Peak advertisement ability is making me repeat it whenever you say it, good job.
Adam I cannot thank you enough. The amount of times I’ve come home exhausted and made one of your recipes for my family is insane. You and your videos have saved me ungodly amounts of time and money. Thanks you very very much for helping me and literally millions of people make easy, cheap and delicious food. Best wishes to you and your family!
5:55 "First you shock the tomato in cold water to peel the skin off and then NO!!!!!" I like the reference.
I heard that. I heard that "JUST BOIL THEM"
This is the perfect dish for anyone who likes to cut back on eating meat.
This is what we all need more of. A delicious stew that you wouldn't even notice is meatless. So easy to cut back on meat like this.
im underage so i cant even taste what adam made lmao
@@piotrek5s170 ask your parents to get you some white wine from the grocery store? Just explain to them what you're gonna use it for
@@piotrek5s170 Alcohol loses its drunken properties when cooked and diluted like this. Its purely for taste and sometimes health!
@@mac9733 Doesn't really lose its properties... it's just that the alcohol evaporates. The rest of the wine is still there.
About those carrots: a fun Japanese cutting technique you can use if you want fairly consistent size pieces (with a fun texture) is the rangiri cut. You kinda cut sort of triangular segments adjusting the length of the cut as the diameter gets wider and you end up with pretty similar sized chunks mostly. I recommend checking it out!
That is an interesting method, it's probably easier to make them the same size since you're cutting them info the same shape which would make it much better for inexperienced cooks
Ah yes! In Chinese we call it the rolling cut - cut diagonally, roll 90 degrees, cut again. The surface area ends up being roughly similar so they'll all cook in roughly the same time.
“Under the broiler with you!” very memeable, callence take notes
lol he boutta go crazy
Same with "I accidentally put in too much white wine"
I can nearly hear Callence using it
YTPs incoming!
"Under the broiler with you, you stupid toddlers"
"I put 20 eggs, yes 20 under the broiler, a little too much, even for me"
This stew looks like exactly how a Slav Babushka would prepare it! Great work, Adam!
iu ar god dem rait.
bau.
One of the best ways to serve veggies
I’m too early to be prepared for the smooth sponsor transition
you should be born prepared.
A very good example of what you can do when you have a good understanding of the basics behind how cooking works and how you can apply that knowledge without the need of a strict recipe
I recently made a stew made of mostly "things in my fridge". Surprisingly, belgian endives, plantains, and dragonfruit go pretty well together!
Adam: “If you want organic produce things can’t be perfect”
*Truer words have never been said*
2:42 your definitely going to want to either temper those spices in very hot oil or add those to the roasting vegetables, those spices will taste very raw and soapy no matter how long you boil them if you don't cook them in some oil first
That's the first I've heard of that, almost everything I've seen about cooking spices says to use a dry pan
1:15 Dear Adam, could you please tell me how the Brits call this thing
"Brits call it a grill"- Adam in a few videos
Never thought of using okra to thicken a stew, very smart!
Adam: Pours Fluoroantimonic acid into his broth
"I like my food a little more acidic than the average person"
mmm, delicious
don't you just love it when your soup tastes like pain and decomposing flesh?
5:52 smooth af transition
Jesus, his ads sneak up on you like a snake in the grass
thank you
Thank you very much for making these videos. I am a housewife that is also writing a book and filling my days with research for the books as well as life stuff. Your videos are the perfect reprieve for when writing/research and family get a bit much. I only found your channel a week ago but I will am already a fan. Thanks again!
Do you know what i usually do when my food is to acidic? I pour in some baking soda. It just works, and i don't see why i shouldn't do it at all. Heck, when i do quick tomato sauces, i always add baking soda right in the beginning. As a nice side effect, it also preserves the color better. Sure, quick tomato sauces are always relatively red, but I made a litte experiment once and found out that it actually works. I also like to finish my tomato sauce with a little bit of apple juice lately, and i think that's only possible because of the lack of acidity du to the baking soda.
heya, sorry for replying to a 2-yo comment but wouldnt the salts make the food a bit bitter? or is it just not a significant enough amount? thanks!
Timely! Just got an eggplant, green pepper, onion, carrots from the farm CSA and plan to make this.
Just a note, but particularly with Cumin, though probably the others as well, it helps if you dry roast them before tossing them into the soup. I have a smallish cast iron pan I use. Just preheat the pan, toss the seeds in, and keep them moving around the pan till you see the color change and the smell changes (the smell of roasted cumin is seriously just next level).
Adam i really want you to try this Filipino dish called "Sinigang"
it's a vegetable forward dish with lots of sourness and umami that i think you might enjoy. The most common protein with it is pork or shrimp, and most of the veggies featured in this stew is seen in sinigang too. Cheers from the Philippines 👍
You have single-handedly converted me to a Cherokee Purple tomato fan. I'm going to try growing my own soon. This recipe solves all of my "OMG the CSA is coming again tomorrow and I still have so much veg in my fridge" stress.
My rule of thumb when it comes to soup and stew is that a stew is usually thick and viscous, causing it to coat the solid pieces in a somewhat thick layer of liquid and it can be put on a plate as a result of how viscous it is. A soup is much thinner and usually requires a spoon scoop up the leftover and cannot be put on a plate.
The viscosity is a good point - that's why okra is so handy for stews.
I love your veggie stuff!!
Im vegan and enjoy your channel, especially when you make educational stuff. Whenever you have vegan substitutes I make that recipe
We evolved to eat meat
@kylechon9653 does it bother you that I'm vegan? Weird
Those onion bulbs you can grill them and eat them with lime juice and maggi seasoning (we call it cebollitas asadas in Mexico. Super popular street food from there!).
In India we make something similar, it's called sambhar and it's basically a lentil soup with tons of veggies. You should check it out, it's actually a pretty simple and quick dish (if you've already chopped all the veggies) and it's primarily eaten with white rice, check it out.
Ooooh, I love making daal at home (or at least an Americanized version). I'll have to try this
@@kaypotter9097 definitely try it, it's like everyday dal times 10
Sambhar is nothing like this though? The main flavor component in here is the wine!
Try frying the okra, we do it a lot in brazil. You can eat it just fried as a snack or stew it. The frying helps reduce the slimy texture :)
Hey Adam, how about a video on different ways of cooking scallops?
2nd reply
Oh this was so good. I'm on a staycation and needed lunch so off to the farmers market I went.
Onion, heirloom tomatoes, okra, green beans, and egg plant.
the veg combination feels weird to me but damn it looks amazing
feels like a Slav dish tbh, also HI!
Only the tomatoes have some sour flavor,the rest will only have a mild vegetable sweetness to them,stuff like eggplant and okra are bland and mostly use as structure for flavor.
@@blackknightz5036 yeah, especially the eggplant is like a sponge, but if you know what to do with it it is amazing. Plot twist, boiling is not one of the good things :D
@@blackknightz5036 Sounds amazing! We (i am from the Balkans) roast it and use it for some nice relishes or just fry it with breading and eat it with some tomato sauce.
I know it's not for everyone, but I LOVE the okra goo. It's wonderful!
Okra is a rite of passage. 💆
“I’d put in some acid and no one would blink an eye”
Man I’m getting evil scientist vibes from that 😅
Okra in soup and stew is my favorite! Like you said I love the smooth texture it brings.
Top tip: infusing rice with lavender is... 😚👌
Your vids are so good i can just imagine how good of a person and father u are
That sad feeling when you live in the southwest where it's so hot that summer is the only month when farmers markets DON'T happen...
I live in PA and we have a farmers market almost year round near me.
Hey you should watch Xiaoying and how she chops tomatoes and other vegetables. She has this clever thing where she turns a vegetable 30 degrees between each cut to give uniform pieces twice cut on the bias.
So this is that Allan Rabusia my 6 years old niece was talking about when I found her hanging a chicken inside the oven
Hey Adam I love your videos! If you grow your own coriander and then let it go to seed and use the seeds when they’re still green they are a wonderful way to season soups and sauces without having hard seeds at the end.
4:55 - "I'm gonna put in a big pinch of sugar... I don't know why that's viewed as wrong or cheating"
Not in East Asian cooking it isn't.
Here I am almost freezing in the middle of winter and I see another recipe for summer lmao
Looks delicious though and soup is always great
i would eat that stew with a sauce made of fried red chili flakes, vinegar, fried garlic and crushed black pepper
As to the bell peppers, I learned from a Martha Stewart episode that if you don't have a gas stove, you can use a propane torch.
5:19 Speaking of lavender, could you make a video about ways that you can use lavender in cooking? I love lavender honey, but Poland, where I live is not South enough for it to be make locally, so it's about twice as expensive as normal one (which is itself about 50% more expensive now due to the pandemic), but I have some lavender plants in the garden and I'd like to know what can I make with them.
Whole seeds are great! I always toast them a little before adding to the dish.
5:24 I really thought Adam meant he'd just eat a bowl full of Lavender and that Lauren wanted a bowl of White Rice with lavender...
I wasn’t a huge veggie fan until I moved out into my own place a couple years ago, but your videos really inspired me to go out on a limb and try them out, and man! I’m eating much healthier and tastier these days.
5:00 "I'd put in some acid and no one would blink an eye" MMHHH...
Sulfuric, they will probably close their eyes just once and never open them again lol
0:48 In Mexico we know them as cebollitas de cambray ("cambray little onions"), they are quite common and we usually consume them with charcoal-broiled meat and steak tacos.
He finally called himself "The Goose/ The GŪS" man never thought my head canon name for him would come true.
Exactly the kind of meal I want to make tonight. Thanks Adam!
good to see that adam doesnt wash his vegetables, the dirt really adds a lot of depth to the stew
I always say this. Only in some dishes do veggies need to be washed but when it's comes to savory and them being cooked properly, no need haha!
I love so many things about Adam's videos but I especially love the smooth Square space transitions.
So basically put everything in the pot, cook everything in the pot & put everything from the pot into the belly.
you got it! 😁👍
Exactly what I was looking for. I've been eating vegetarian 'leczo' (tomatoes, peppers, onions and yam) for a long time and while it's super-delicious, I thought it was time to try something new. Gotta try roasting my veggies a bit before boiling them next time.
I used to eat flowers when I was very young. I'm glad it's a trend again.
My mom always burns peppers for salad and I highly recommend it it really adds a bunch of flavour.
Thank you Adam. Im drunk and I cant wait to put all of my moms veggies that she gives me in to a big ol’ stew like this. Deeeelish.
This is something I do often. Couldn’t be simpler, couldn’t be tastier.
Why didn’t he say “ what brits call a grill” :(
I'll put this in my vegatarian cooking playlist. I think it's one of the video that made me the most hungry for vegetables.
I enjoy these vegan video’s without propagating that it’s vegan. It’s just delicious vegetables!!!
Hack for you: you can still use whole coriander and other hard seeds if you put them in a teabag. You can get empty teabags intended for loose leaf tea and toss them right in.
Thought for a moment that Adam wanted to eat lavender just in a bowl.
thanks adam, love to cool recipes like this with vegetables. It's easy to make meat and carbs taste good but making great vegetables is the mark of a really great home cook, in my opinion at least
A practice common to Indian cooking, which might be good in a recipe like this, is to toast spices like cumin seeds or mustard seeds in a little oil (or ghee) before adding to the soupy concoction of the day. (often this is dal or another legume, but I think it'd be good here!)
Might well be good to just dump the spices and oil into the stewpot instead of skimming the spices off, it’s easier and some of the aromatics are likely to be fat-soluable.
Good idea there, and one I’ve seen in Hispanic sofrito (basically the usual soup-greens of carrots, onion and celery, that have been fried to enhance flavor).
That looks great! I’ve been craving an all-veg dinner but couldn’t figure out what I really wanted. This is it.
2:33 It has returned!
Let's see how many likes you get
I could be mistaken but this looks like a totally vegan stew! At the very least it’s 99% vegan. Thats awesome!
From my understanding, and it could just be a wives tale, but washing a roasted pepper under water removes most of the flavor you just built. That's why you would put it somewhere it can steam and then you remove the charred skins.
I made a soup yesterday. Like this recipe, it was easy and delicious.
The best things in life are simple
I want to give my sincerest thanks in advance for this Video
Bro these videos relax me fr fr
I love what he put in the site he made for the squarespace add
Not sure if you did, but you could leave a few millimeters above the onion roots and plant them. They will grow new onions.
2:35
There can never be too much white wine Adam
Only too much red wine it gets bitter when cooked too long XD
I started getting a CSA box each week, and this is something I kind of have to do fairly often to be sure it all gets used!
Those are some sexy tomatoes.
another way to peel the pepper is to put it in a bag so they can sweat. it’s a common thing to do if you roast chiles like that for salsas
hey man, you looking to make some… reductions?
These damn squarespace sponsor segues hit me right when i least expect it every single time
I love it so much HAHA