Thanks to Graza for sponsoring! FYI, we had a miscommunication about the offer: It's a $5 OFF offer, not a $5 offer! Such mistakes are usually caught in the prepublication review process, but this time it wasn't. Sorry! RUclips lets you make basic edits post-publication right now, so I've removed the inaccurate lines from the video, but the file might not update immediately. I really do like the olive oil they've sent me! Get $5 OFF a gift set of Drizzle and Sizzle with my code RAGUSEA at www.graza.co/RAGUSEA
I am loving the Adam retirement arc. It hasn't been a retirement, but I can tell you're doing stuff because you're enjoying it and want to share it, rather than you feel obligated to deliver on a time table. I would much, much rather have less content that you clearly enjoy making than a ton of content that feels forced and obligatory. You do you whenever you want to.
Im just happy his videos have gotten better. It's like watching him with the experience of someone who has been doing this for years, with the attitude of a fresh RUclips cook
@@jamesv4463 I think they've gotten better BECAUSE he like doing them again. As someone creates content for people for free, I often feel like the work suffers because I'm not enthusiastic about it. And my income doesn't even rely on it.
My parents still use the knife set they got as a wedding present nearly 40 years ago. I noticed my dad never actually uses the chef's knife and instead always cuts things with the paring knife or a dinner knife. I asked him why and he said the chef's knife is too dull. I grabbed the honer and ran the knife across it a few times and he said it was good as new. I know that's not actually sharpening it, but the fact that even that little effort that made such a huge difference really illustrates ehat you were walking about with that generation and knives.
Back in the day, I always wondered why the bottoms of all the porcelain bowls were gray. Turns out, mom was using those bowls to sharpen the knives. It's no substitute for a proper tool, but it's surprisingly better than nothing at all.
42 for THAT MUCH olive oil????!!!! the market for this has to be incredibly small with the cutesy marketing.... I'd probably assume the oil isn't as top-of-the-line as they claim it to be...
@@ampersand64 olive oil is generally expensive today because the harvests were bad for the last 2 years. Add this fact to some overpriced company anyway and you get this bs.
It's a genetics thing. They can detect other bittering agents than you can (not necessarily more, but other ones). Supertasters however can taste more of everything they can taste, so they will like it the least if they can taste it. In addition to all that, there is also the age related enhanced ability to taste things (especially bitter substances) that gets shittier and shittier the older you get (same as hearing and eyesight). I adored broccoli and green bell peppers even as a toddler, but zucchini tasted like vile poison to me in my youth. It wasn't until my mid or late teens that I could eat cooked zucchini without it tasting like poison. Now it's one of my favorite vegetables.
A lot of it is psychological. People think it isn't good, so it isn't. I grew up with parents who loved vegetables and we ate them all the time. I saw raw broccoli as a treat
My mom cooked it to Great War trench levels of chemical warfare (as she did most vegetables.) Around the third time I retched and puked from eating such a vile, bitter, foul-smelling plate of putrescence, I got to the point where I never, ever wanted to eat it again. And to this day I won't touch broccoli. Powerful childhood aversion therapy. It wasn't until I discovered cuisines from around the world, which never had that childhood negative association, that I started eating vegetables. Still won't touch broccoli in any cuisine though. That one's on the permanent touched-the-hot-stove list.
@@Call-me-Al Curious. I am one of those that just can't enjoy celery, and haven't for all the 42 years I'm alive. (Pure soap to me.) And I'm extremely adverse to bitter flavors, which for example makes gin completely disgusting to me no matter the combination it's used in. I'll taste and hate it from miles away. I even hated brussel sprouts as a kid, but no longer do - which I attribute mostly to the progress in cooking methods and advancements in breeding the bitterness out by now. Broccoli however has been one of my most favourite vegs since childhood, even at times where I would shun most other vegs. (Those rebellious years...)
This is honestly peak Ragusea, not super formal and doesn’t try to explain every scenario deeply, he’s retired, he doesn’t care and just skips a rigid script In a calm voice: Now here’s how you do vegtables, first bring out the specialized bulky and expensive bamboo steamer and… NOOOO just put them in a pan with some water and a lid AND BOIL IT!
I could just be having a poor comprehension day, but the ad makes it sound like the whole set costs $5, not that its a $5 off coupon, which is what I'm seeing.
I heard it the same way, thought jeeze that is unbelievable as a deal, went immediately to buy, and then saw the much more realistic reality. So was not just you, and I'll keep graza on my list of olive oils to consider when I finish what we already have here at the house.
No not just you, that is how he worded it and it's not just a slip of the tongue either, the actual listing in the description says the same thing "$5 gift set" not $5 off a gift set. Either he worded it incorrectly or the sponsor did and he was just following their talking points to the letter. Either was that's a bit deceptive.
@@pkillboredombut there was no mention of the size. I assumed it was $5 for 2 small taster bottles, given that they called it a gift set. Thats not unrealistic for a promotion.
A trick I just learned about broccoli to get the least amount of flower crumbs/debris when you the florets off the main stalk and you want them in smaller pieces is to only cut the stalk part and then pull it apart, rather than cut through the whole stem. That way it allows the florets to break apart in a more natural and easy way rather than cutting through everything, and have a lot of it crumble off.
Little trick with the broccoli is making small cuts at the base of the florets and then gently pull them apart. This will separate them naturally instead of using a knife and creating more scraps.
I'm normally 100% in agreement about steaming, or stir frying, vegetables - especially broccoli. That said, classic pasta broccoli uses the broccoli boiling water as the pasta water and imparts an extra character to the pasta, so I think this is a good exception to the no boiling rule. 1) Because boiling briefly isn’t robbing that much and 2) you get some of that back in the pasta. The flavor difference is noticeable.
I would say a bit more than misleading. Yeah, I went to the site using his code because of this. But there isn't anything for $5. The Gift Set is normally $42, this promo isn't even for the GIFT SET, it's for the "Drizzle & Sizzle variety" which is a slightly different product. -1 @aragusea
@@Paxtez it's just a typo, obviously it's meant to say "$5 off gift set..." , I mean in what world did you guys think you would get imported olive oil from a specific region in Spain for $5?
@@Dell-ol6hb It wasn't just a typo. He spoke it, he wrote it on screen, and he wrote it the description. He has since clarified that it was a miscommunication. I thought they might have small samples yes. $5 + $x shipping for one or two couple ounce bottles is completely possible.
@@Dell-ol6hb I assumed it was a box of smaller sample sizes. $5 to cover shipping for a free sample as a marketing exercise is not unreasonable or unheard of.
I find myself using a garlic press about 50% of the time these days; depends on all sorts of stuff like how much garlic I'm processing, how lazy I'm feeling, if I already have a dirty knife, what the dish is and if it benefits/hurts from large garlic chunks, and if I'm also doing ginger. But the thing that made the difference was getting a garlic press with a built-in "cleaner". It's basically just a grid of pegs on the back-side of the press that fit through the holes to push out anything that gets stuck in them. Cleaning out the holes was always a huge pain and you had to do it or else it got gross, so skipping that part made me more likely to use it. Also, credit where it's due, getting a garlic press was what got me to start using fresh garlic instead of pre-crushed garlic.
my host mom in Spain used to make me a salad tossed in high quality Spanish olive oil and salt every day when I studied abroad. best salad of my LIFE. super excited to check out this sponsor!!!
Pretty similar to pesto, but without emulsifiers (like nuts) and basil. I love the simplicity of so much of Italian cuisine. I made this many times but never thought of using raw olive oil. In fact, I have not used raw olive oil for anything but pesto and drizzling on fish and salad. Thanks for opening my mind!
Adam, you gotta try this but with one additional ingredient: anchovies. Broc and anch pasta is my #1 quick weeknight go-to. Use anchovies in olive oil, obviously, fry the whole lot gently to a homogeneous mix, add garlic for a bit, then cooked pasta, emulsify with some pasta water, add cooked broccoli last with seasoning/parm. It's just 🤤
I've watched a good portion of your content over the years. I think I've only commented on a video or two in that time. What I'll say here is a summary of my previous comments. I thoroughly enjoy your presentation style. It comes across very humble and down to earth. Like I'm learning to cook with a friend and doesn't make me feel inadequate (although I am). Actually it's inspired me to give my best when it comes to cooking and to keep an open mind. I have had some success learning from your videos. So thanks for that. Last thing, I hope you are doing well mentally. Your video about your hardships comes to mind. Best wishes to you.
been absolutely loving your content recently, it just feels more authentic an helpful and fun, thank you so much for all the content and knowledge you have provided
Hi Adam I've slowly become a massive fan bc I find your recipes the best mix of techniques, flavor and ease. Also I appreciate your respect to actual science and not "guy on Internet said"
Hi Adam, I'm from Italy and in my family almost every time there's a vegetable that needs to be boiled and added to pasta, we use the same cooking water for the vegetable to cook the pasta. I recommend you try pasta with broccoli rabe to try this method. Far better than just the broccoli pasta.
2:00 When recipes call for "parboiling" a green vegetable I usually just steam it like this. As far as I can tell it accomplishes the same task faster, which is to cook the outside of the vegetable just enough to darken it w/o pulverizing the whole thing to mush.
I'll try this, but having discovered the magic a little pasta water brings to dishes like this, I'm not sure I'm gonna like omitting it. I usually do finish with a drizzle of my favorite olive oil anyway, so maybe it'll be fine. One trick Smitten Kitchen taught me for cutting up broccoli, that leads to much less mess, is not to chop all the way through florets, but to start the cut, and then tear the florets apart from the stem end. The individual flowers are more likely to stay on the stem this way. It's a little thing, but very satisfying, IMO. She also has a recipe for pasta with longer-cooked broccoli if you, like my wife, prefers her veggies a little less al dente.
I think it's a massive oversight on Adam's part. The pasta water is what turns the olive oil and garlic into an actual sauce. It's a simple process where the starches emulsify the oil and water and it's at the base of the regular aglio e olio. I have no clue how he missed that.
@@psychoedge he knows that but the whole point for him was remaking the exact dish his father made for him as a kid, it's not to improve on it or change it
From working in produce I found the quickest way to cut a crown into florets is to cut the crown into foruths then slice each fourth along the stalk. Its literally 8 cuts total (plus any big pieces) but its a huge timesaver
Love this retirement content. To be honest I found you after you "retired" and love listening to you about the things you do and what's going on in your life.
i break the pasta too after looking around if there is any Italians around. I actually like it better because it does not put to much pasta on my fork when i swirl it around to eat.
The trick is to not start with too many "strands"! Just pick up like 2-4 ones and start swirling. They'll usually pick up 1-3 more on the way, and by the end just pick up some more sauce with your spoon and enjoy! No need to risk a stray Italian getting overly angry with you :)
this is a good way to heat shock and then warp your pan so that it no longer sits flat on a cooktop. not a problem for people with gas stoves, but will be a big problem for those with flat tops.
just made this this farfalle. i liked it. key is the garlic and oil. not a fan of steamed brocolli in general but the garlic and oil helped mask it. andi used a garlic press and i steamed the brocc in a microwave
Italian here, hear me out. Microwave or steam your broccoli. Put half in the blender with a little bit of broccoli water, garlic, olive oil, parmesan or pecorino (optional), one anchovy (optional), soy sauce (optional). Blend everything. Stir fry or just sear the rest of the broccoli, mix everything with the pasta.
You can make infinite dishes with this technique - base ( choice of fond or oil) + grain + choice of veggies + choice of Proteine + aromatics (garlic , pepper or spices) some RUclipsr taught me , I guess Ethan or prohomecook.
Definitely going to be making some of this soon. It took me a long time to realize the difference adding spices/oils during cooking, versus finishing with them, makes. So I get young Adam's dilemma lol
I tried this recipe except I always steam my broccoli in the pan using vegetable stock. This dish is great. Definitely better than the sum of its parts. The kids also liked it a lot. Thanks.
Brilliant but simple! I’m going to try it. Thank you for the video. Have you ever tried adding some fresh julienned sweet basil to raise the flavor profile a notch?
I do the same thing but with fresh green peas and some lemon zest. It's great. You can also blend some peas into puree and turn it into sort of a pea pesto for more thick sauce.
I like these videos. I am not sure if this is part of the semi-retirement phase or just part of you finishing up obligations with sponsors but I have been enjoying the last few a lot!
My family has always made a somewhat similar dish that was one of my favorites growing up: cavatelli and broccoli! Same basic concept but we usually go HEAVY on pecorino and parmesan and also add some red pepper flakes. Delicious combo!
I eat that every week or two, but we prefer shorter, wider pasta (penne, farfalle, rigatoni, fusilli eventually) that better fits the size of the broccoli pieces. You can also peel the lignified part of the broccoli trunk and cook the soft, sweet core
Yes, it kills me to see the waste of broccoli/cauliflower stems. You can also sliver them fine and toss them in a salad. So good! (But I'm also the lady who makes soup with the cauliflower leaves...)
Just made this and it really was better than I expected from just these few ingredients. I might have still gone to easy on the black pepper though, but I'll surely make this again some time.
I would always use the entire broccoli stem. Adam is not wrong about the "woody" part of the stem, as I learned this usually happens when broccoli gets old. But you can eat that part as well, you just have to use a peeler to shave the woody part off. The center is still tender, but some may feel it isn't worth the effort. But I personally believe it is worth, sadly in my areas markets rarely carry full, whole crowns. More often than not the stem of the crown is cut off where I live, so I get very little stem. But you can peel the woody broccoli if you want to put in the effort.
I love steaming broccoli by putting the stems in first, barely covering them with water, then putting the florets on top to be steamed while the stems get a shallow boil
If you boil the pasta in a skillet it will concentrate the starch enough to emulsify the olive oil but a much creamier texture. I do the same dish but with kale instead of broccoli.
Italian trick to put spaghetti in water: Hold them with both hands and center them vertically with the center of the pan, then twist your hand and leave them as fast as possible. They will fall resembling a tornado and they will drop automatically into the water with their wait. Also it prevents them from sticking with each other
This is a simplified version of an Apulian CLASSIC, broccolini rabe pasta, with uses broccolini rabe (smaller fleurets and more bitter), short pasta like penne or orecchiette (ESPECIALLY orecchiette), and usually included some anchovies for added umami. Everytime I eat something vaguely like this I am reminded of home
my favorite way to cut broccoli is to start the same way you do, but instead of cutting the Florettes completely top to bottom to make them smaller, i just cut the stem/make a deep incision and tear them apart. You can even make 2 or 3 incisions for the bigger ones and tear them to pieces along the 'grain'. that makes a lot less of the green ?flowers? fall off and such a lot less mess.
I'd be interested in trying it this way. Normally, I'd partially steam the broccoli to where it is slightly underdone - and then brown the tips by placing them in a large frying pan with olive oil, garlic, black pepper and crushed red pepper. Really brings out that earthy, almost nutty flavor that really works well with the olive oil and peppers. This sounds a lot lighter, fresher, fruitier and I had never even considered going with that profile.
I add the broccoli to the boiling water 5 min before adding the pasta end then boil everything together. I love when the broccoli starts falling apart. It gives the dish some sort of creaminess. Additionally, I like to add anchovies and chili with the garlic. I’ll definitively try the oil trick the next time ;)
This format is really cool. Being outside to do the voice over is really good for audio quality (assuming there isn't much wind), and it also gives the vibe of sitting on the porch having a conversation with a very talkative friend. ALSO. I may be biased but I find it very funny to troll hardcore purists like Italians when it comes to food prep. Anybody who gets easily angered by other people's taste in food deserves to be angered and to never enjoy anything food related IMHO. Break all the spaghetti your heart desires!
Usually I'm here for your rather simple recipes but this one misses the mark because of a massive oversight. A crucial step in how oil based pasta sauces in Italy are made is the pasta water. Due to the starches that were cooked out of the pasta it is able to emulsify the oil and the water, creating a very glossy, not at all oily, sauce. It's the same principle like in the regular spaghetti aglio e olio. I think the "Italian" way of cooking what you did is frying the broccoli (broccoli, like most brassica variants, will taste a lot better with slight charring) and garlic, then deglaze the pan with the pasta water, reduce heat and add the almost al-dente pasta, stirring thoroughly so the emulsion starts. Then you reduce the sauce to the consistency you prefer, in the process you're cooking the pasta al-dente. You might also use a bit of the liquid from steaming the broccoli to infuse more taste in the sauce.
He's making the recipe of how his father made it. Not how it should be made. By adding all these corrections, you're just being disrespectful towards someone who is sharing their childhood experiences with others.
Speaking of pasta servings - Ive settled on the normal restaurant serving of pasta in Italy as being the perfect amount for an adult dinner where pasta is the star. That's 80-85 grams, which happens to be 3 US oz. It settles in right around 300 calories, with a reasonable 11 grams of protein that is easily augmented by other sources added.
Graza is cool because they went "let's take the infinitely recyclable glass and metal that all olive oil has come in for forever and replace it with stupid single use plastic" and for some reason everyone went "yeah sure that makes sense, I love good marketing"
I've been watching this channel for a long time, and this is the first time I thought "This guy really wants me to think he sniffs cocaine." Like...sunglasses + fast jump cuts + talking fast + hand movements = cocaine scene. He's basically Alfred Molina in Boogie Nights. If this was intentional it's genius. If it was accidental, then I'm sorry. I'm sure it was a very pretty sunset.
Tip for cutting broccoli: When you are chopping the end of the crown into a few bits, cut 90% of the way through the floret, then pull apart. This stops a crapload of broccoli from getting shredded onto the board.
I do tomato sauces so that I add olive oil and black pepper just before serving when the pan has cooled a moment because both suffer from boiling. I also add Goodfellas-style thin garlic slices (make them with a truffle slicer for convenience) when I remove it from heat for a stronger, herbier garlic flavor. My theory is that garlic does not need cooking but air so that sulfur-compounds oxydize.
The standart pasta in my home (and even on the college food weirdly enough) was like that, but just garlic and oil "Macarrão alho e óleo". I was never a fan, especialy because they top rice and beans with the oily noodles, but trying it with some broccoli might be worth a try
I do something very similar to this, but I add white beans in it as well, along with lemon zest . I do it all in one pot , just staggering the ingredients appropriately
Whoa, neat! Does this apply to olive oil that I put in sauces? If a sauce is simmering for a couple hours should I put the bulk of the oil in at the last minute?
Хобби
Thanks to Graza for sponsoring! FYI, we had a miscommunication about the offer: It's a $5 OFF offer, not a $5 offer! Such mistakes are usually caught in the prepublication review process, but this time it wasn't. Sorry! RUclips lets you make basic edits post-publication right now, so I've removed the inaccurate lines from the video, but the file might not update immediately. I really do like the olive oil they've sent me! Get $5 OFF a gift set of Drizzle and Sizzle with my code RAGUSEA at www.graza.co/RAGUSEA
Thanks for clarifying, much appreciated!
First time I've heard the word 'vernal' spoken as an adjective not followed by 'equinox'. I enjoyed that. Your vocabulary has imagination, Adam.
Olive Oil? In this economy?
Crazy to see a "spanish" olive oil that I can't buy in spain, all links redirect to US based websites :S
You should still edit the description of the video. It still shows a $5 offer.
Edit: he fixed it
I am loving the Adam retirement arc. It hasn't been a retirement, but I can tell you're doing stuff because you're enjoying it and want to share it, rather than you feel obligated to deliver on a time table.
I would much, much rather have less content that you clearly enjoy making than a ton of content that feels forced and obligatory. You do you whenever you want to.
Im just happy his videos have gotten better. It's like watching him with the experience of someone who has been doing this for years, with the attitude of a fresh RUclips cook
@@jamesv4463 I think they've gotten better BECAUSE he like doing them again. As someone creates content for people for free, I often feel like the work suffers because I'm not enthusiastic about it. And my income doesn't even rely on it.
The vibes are immaculate. 👌
I keep watching hoping he’ll season his cutting board.
what a gay thing to post
Drizzle and sizzle sounds like it should be an oil collaboration between Martha Stewart and her friend Snoop Dogg.
Fa Shizzle, ma nizzle!
Fo’ wizzle!
When I go out drinkin', I drink Jay Dizzle with a drizzle of fizzle
Smoke Broccoli every day
either that or minions for some sort of food themed villain
My parents still use the knife set they got as a wedding present nearly 40 years ago. I noticed my dad never actually uses the chef's knife and instead always cuts things with the paring knife or a dinner knife. I asked him why and he said the chef's knife is too dull. I grabbed the honer and ran the knife across it a few times and he said it was good as new. I know that's not actually sharpening it, but the fact that even that little effort that made such a huge difference really illustrates ehat you were walking about with that generation and knives.
Back in the day, I always wondered why the bottoms of all the porcelain bowls were gray. Turns out, mom was using those bowls to sharpen the knives. It's no substitute for a proper tool, but it's surprisingly better than nothing at all.
Adam knows what he’s walking about!
0:52 "Orbit around the crown upside down and just kind of cut down"
BARS
Rhyming "down" with "down" is a bar
@@OllihuAkbar If The Rock can rhyme hour with our
@@milesedgeworth132 or Usher rhyming "fist" with "fist"
you do not get a "$5 gift set" with your code, it just takes $5 off the $42 'gift set' of two bottles. just fyi
adam ragriftea
@@horplesmoffI mean he admires Marco Pierre White for a reason. ;D
42 for THAT MUCH olive oil????!!!!
the market for this has to be incredibly small
with the cutesy marketing....
I'd probably assume the oil isn't as top-of-the-line as they claim it to be...
adam "I put out a video when I need some sponsor money" griftea
@@ampersand64 olive oil is generally expensive today because the harvests were bad for the last 2 years.
Add this fact to some overpriced company anyway and you get this bs.
I like the amount of confidence in using the A-Roll to both speak directly and narrate the B-Roll, makes for a ton of smooth transitions!
Once you have the confidence to get the pacing right, I'm sure this can save a lot of editing too!
Is the A roll his face or the cooking?
A roll face. B roll are process or beauty shots of the food, cutting, etc.
@@juanp.lievanok.3737 A roll is the talking head footage while cooking would be B roll
I could eat broccoli every day. I never understood the disgust people felt for it, it's so delicious with just a little bit of olive oil and salt.
It's a genetics thing. They can detect other bittering agents than you can (not necessarily more, but other ones). Supertasters however can taste more of everything they can taste, so they will like it the least if they can taste it.
In addition to all that, there is also the age related enhanced ability to taste things (especially bitter substances) that gets shittier and shittier the older you get (same as hearing and eyesight). I adored broccoli and green bell peppers even as a toddler, but zucchini tasted like vile poison to me in my youth. It wasn't until my mid or late teens that I could eat cooked zucchini without it tasting like poison. Now it's one of my favorite vegetables.
@Call-me-Al That's really interesting, thanks for letting me now. That could also be the reason why I like olives now but I despised them as a kid.
A lot of it is psychological. People think it isn't good, so it isn't. I grew up with parents who loved vegetables and we ate them all the time. I saw raw broccoli as a treat
My mom cooked it to Great War trench levels of chemical warfare (as she did most vegetables.) Around the third time I retched and puked from eating such a vile, bitter, foul-smelling plate of putrescence, I got to the point where I never, ever wanted to eat it again.
And to this day I won't touch broccoli. Powerful childhood aversion therapy. It wasn't until I discovered cuisines from around the world, which never had that childhood negative association, that I started eating vegetables. Still won't touch broccoli in any cuisine though. That one's on the permanent touched-the-hot-stove list.
@@Call-me-Al Curious. I am one of those that just can't enjoy celery, and haven't for all the 42 years I'm alive. (Pure soap to me.) And I'm extremely adverse to bitter flavors, which for example makes gin completely disgusting to me no matter the combination it's used in. I'll taste and hate it from miles away. I even hated brussel sprouts as a kid, but no longer do - which I attribute mostly to the progress in cooking methods and advancements in breeding the bitterness out by now.
Broccoli however has been one of my most favourite vegs since childhood, even at times where I would shun most other vegs. (Those rebellious years...)
This is honestly peak Ragusea, not super formal and doesn’t try to explain every scenario deeply, he’s retired, he doesn’t care and just skips a rigid script
In a calm voice: Now here’s how you do vegtables, first bring out the specialized bulky and expensive bamboo steamer and… NOOOO just put them in a pan with some water and a lid AND BOIL IT!
this whole video felt like it was put together around the ad.
@@okkokooks8897every recent video has been
@@okkokooks8897 There's been a lot of those lately
@@okkokooks8897 agreed but i still enjoyed it and took away valuable sentiments on cooking practice. i don't know how i should feel
@@okkokooks8897 it kinda reminds me of the videos Marco Pierre White put on with Knorr; which, now that I think about it, tracks considering the lore
I could just be having a poor comprehension day, but the ad makes it sound like the whole set costs $5, not that its a $5 off coupon, which is what I'm seeing.
which would be an unbelievable deal, obviously unrealistic to expect!
I heard it the same way, thought jeeze that is unbelievable as a deal, went immediately to buy, and then saw the much more realistic reality. So was not just you, and I'll keep graza on my list of olive oils to consider when I finish what we already have here at the house.
No not just you, that is how he worded it and it's not just a slip of the tongue either, the actual listing in the description says the same thing "$5 gift set" not $5 off a gift set. Either he worded it incorrectly or the sponsor did and he was just following their talking points to the letter. Either was that's a bit deceptive.
@@pkillboredombut there was no mention of the size. I assumed it was $5 for 2 small taster bottles, given that they called it a gift set. Thats not unrealistic for a promotion.
Yes same, did not think it was a full ser for $5, that would make no sense, but i thought maybe it was taster set, or small gift set
Every year, Adam comes up with new ways of not bothering with complex processes and more dishes to wash. And we love him for it.
A trick I just learned about broccoli to get the least amount of flower crumbs/debris when you the florets off the main stalk and you want them in smaller pieces is to only cut the stalk part and then pull it apart, rather than cut through the whole stem. That way it allows the florets to break apart in a more natural and easy way rather than cutting through everything, and have a lot of it crumble off.
Little trick with the broccoli is making small cuts at the base of the florets and then gently pull them apart. This will separate them naturally instead of using a knife and creating more scraps.
Aha, a fellow Smitten Kitchen fan, or does this trick come from some other culinary genius I don't know about?
I, too, watched the "What's Eating Dan?" episode on broccoli the other day
I think I picked it up from Kenji, but he probably got it from Smitten Kitchen
Yup, I like the elegance of not having little floret bits everywhere. I think I learned this from my mom?
How much of the florets do you save?
I'm normally 100% in agreement about steaming, or stir frying, vegetables - especially broccoli. That said, classic pasta broccoli uses the broccoli boiling water as the pasta water and imparts an extra character to the pasta, so I think this is a good exception to the no boiling rule. 1) Because boiling briefly isn’t robbing that much and 2) you get some of that back in the pasta. The flavor difference is noticeable.
Ad read is pretty misleading. Sounds like a gift set for $5, not $5 off of a $37 box.
I would say a bit more than misleading.
Yeah, I went to the site using his code because of this. But there isn't anything for $5. The Gift Set is normally $42, this promo isn't even for the GIFT SET, it's for the "Drizzle & Sizzle variety" which is a slightly different product.
-1 @aragusea
$37 for perfumed grease.
@@Paxtez it's just a typo, obviously it's meant to say "$5 off gift set..." , I mean in what world did you guys think you would get imported olive oil from a specific region in Spain for $5?
@@Dell-ol6hb It wasn't just a typo. He spoke it, he wrote it on screen, and he wrote it the description. He has since clarified that it was a miscommunication.
I thought they might have small samples yes. $5 + $x shipping for one or two couple ounce bottles is completely possible.
@@Dell-ol6hb I assumed it was a box of smaller sample sizes. $5 to cover shipping for a free sample as a marketing exercise is not unreasonable or unheard of.
I find myself using a garlic press about 50% of the time these days; depends on all sorts of stuff like how much garlic I'm processing, how lazy I'm feeling, if I already have a dirty knife, what the dish is and if it benefits/hurts from large garlic chunks, and if I'm also doing ginger.
But the thing that made the difference was getting a garlic press with a built-in "cleaner". It's basically just a grid of pegs on the back-side of the press that fit through the holes to push out anything that gets stuck in them. Cleaning out the holes was always a huge pain and you had to do it or else it got gross, so skipping that part made me more likely to use it.
Also, credit where it's due, getting a garlic press was what got me to start using fresh garlic instead of pre-crushed garlic.
The cleaner changes it from pure hell into annoying, I still avoid it unless I need large quantities..
I should call my dad and tell him that I love him
Yes you should ❤ I lost mine recently and wish I could tell him again.
Did you call him?
@@erinhowett3630 I visited him on saturday. But didnt tell him that I love him...
my host mom in Spain used to make me a salad tossed in high quality Spanish olive oil and salt every day when I studied abroad. best salad of my LIFE. super excited to check out this sponsor!!!
Thank you so much for not throwing away the whole stem. It's so good!
Most liquid things should come in squeeze bottles?!
Sure, it's not like we have any problems with plastic...
Save these squeeze bottles and refill with your normal crappy olive oil. No one will know but you. 😅
Pretty similar to pesto, but without emulsifiers (like nuts) and basil. I love the simplicity of so much of Italian cuisine. I made this many times but never thought of using raw olive oil. In fact, I have not used raw olive oil for anything but pesto and drizzling on fish and salad. Thanks for opening my mind!
Adam, you gotta try this but with one additional ingredient: anchovies. Broc and anch pasta is my #1 quick weeknight go-to. Use anchovies in olive oil, obviously, fry the whole lot gently to a homogeneous mix, add garlic for a bit, then cooked pasta, emulsify with some pasta water, add cooked broccoli last with seasoning/parm. It's just 🤤
Plus add some chilly flakes and use some short pasta instead og spaghetti
I've watched a good portion of your content over the years. I think I've only commented on a video or two in that time. What I'll say here is a summary of my previous comments.
I thoroughly enjoy your presentation style. It comes across very humble and down to earth. Like I'm learning to cook with a friend and doesn't make me feel inadequate (although I am). Actually it's inspired me to give my best when it comes to cooking and to keep an open mind. I have had some success learning from your videos. So thanks for that.
Last thing, I hope you are doing well mentally. Your video about your hardships comes to mind. Best wishes to you.
Was the ad supposed to be $5 *off* and not a "$5 gift set" ??
Yeah i went over there and it was five bucks off…not as amazing as a five dollar gift set to start us off…
Same, that would have been a great deal. Oh well.
been absolutely loving your content recently, it just feels more authentic an helpful and fun, thank you so much for all the content and knowledge you have provided
This is my first time seeing his content, but I have to agree with you. It felt very authentic and explained everything well.
You always make the best stuff man! Keep it up ❤
Hi Adam I've slowly become a massive fan bc I find your recipes the best mix of techniques, flavor and ease. Also I appreciate your respect to actual science and not "guy on Internet said"
3:30 Did Adam just out his dad as a pasta breaker? Dad Ragusea can't ever go back to Italy now.
Dad Ragusea isn't from Italy afaik.
@@TheSteam02grampa ragusea was
Its not a big deal lmao
I learned snapping linguine/spaghetti from an Italian, so y'know
Hi Adam, I'm from Italy and in my family almost every time there's a vegetable that needs to be boiled and added to pasta, we use the same cooking water for the vegetable to cook the pasta. I recommend you try pasta with broccoli rabe to try this method. Far better than just the broccoli pasta.
2:00 When recipes call for "parboiling" a green vegetable I usually just steam it like this. As far as I can tell it accomplishes the same task faster, which is to cook the outside of the vegetable just enough to darken it w/o pulverizing the whole thing to mush.
This has the most dad energy of any of your videos, big fan of that
I just did this with whole grain pasta and it's incredible!!
I've salted(maybe too much) and smashed the garlic
I'll try this, but having discovered the magic a little pasta water brings to dishes like this, I'm not sure I'm gonna like omitting it. I usually do finish with a drizzle of my favorite olive oil anyway, so maybe it'll be fine.
One trick Smitten Kitchen taught me for cutting up broccoli, that leads to much less mess, is not to chop all the way through florets, but to start the cut, and then tear the florets apart from the stem end. The individual flowers are more likely to stay on the stem this way. It's a little thing, but very satisfying, IMO. She also has a recipe for pasta with longer-cooked broccoli if you, like my wife, prefers her veggies a little less al dente.
I think it's a massive oversight on Adam's part. The pasta water is what turns the olive oil and garlic into an actual sauce. It's a simple process where the starches emulsify the oil and water and it's at the base of the regular aglio e olio. I have no clue how he missed that.
@@psychoedge he knows that but the whole point for him was remaking the exact dish his father made for him as a kid, it's not to improve on it or change it
Do yourself a favor; get some nice quality pasta and use a bit of the water in the sauce. You can probably skip the $40 olive oil as well.
@@Dell-ol6hbHe literally improved it by not boiling but steaming the broccoli
From working in produce I found the quickest way to cut a crown into florets is to cut the crown into foruths then slice each fourth along the stalk. Its literally 8 cuts total (plus any big pieces) but its a huge timesaver
Love this retirement content. To be honest I found you after you "retired" and love listening to you about the things you do and what's going on in your life.
Awesome thing about this is that you can basically already have everything necessary in your kitchen, can’t wait to try it out tonight
The best sponsor reads are the ones where you don't mind listening because it's relevant to the video and you still learn something. Well done.
i break the pasta too after looking around if there is any Italians around. I actually like it better because it does not put to much pasta on my fork when i swirl it around to eat.
The trick is to not start with too many "strands"! Just pick up like 2-4 ones and start swirling. They'll usually pick up 1-3 more on the way, and by the end just pick up some more sauce with your spoon and enjoy! No need to risk a stray Italian getting overly angry with you :)
we still see you... we always see you...we are keeping track ...
I just don't get for the life of me why you would buy very long pasta, get home and say "this is too long". Just don't buy spaghetti lol
@@njott1021 Where would I buy half-length spaghetti?
@@njott1021 because you get the same amount of pasta? Also where do you buy short spaghetti?
Adam rocking the "Sunday afternoon on the tennis court" fit, you love to see it
Thanks for the tip of using a bit of oil for frying the garlic and the rest directly on the pasta. Made a huge difference!
I love this dish, and I'm happy to see definitely-retired-Adam doing content like this.
I love this concept! I think it would work well with a lot of different vegetables, especially roasted veggies!
I never noticed until today how much Adam, good Italian that he is, talks with his hands. They were flying!
this is a good way to heat shock and then warp your pan so that it no longer sits flat on a cooktop. not a problem for people with gas stoves, but will be a big problem for those with flat tops.
just made this this farfalle. i liked it. key is the garlic and oil. not a fan of steamed brocolli in general but the garlic and oil helped mask it. andi used a garlic press and i steamed the brocc in a microwave
Really good point about the oil and garlic at the end--it makes a big difference.
Italian here, hear me out.
Microwave or steam your broccoli.
Put half in the blender with a little bit of broccoli water, garlic, olive oil, parmesan or pecorino (optional), one anchovy (optional), soy sauce (optional). Blend everything.
Stir fry or just sear the rest of the broccoli, mix everything with the pasta.
Italian hear me out. "Make a completely different dish"
Ok
This sounds quite good.
Huh, it's kinda like a pesto.
@@codiusprime Italians have the weirdest ideas on what insults are...
@@codiusprime it's pasta with broccoli... Literally same ingredients
This my favorite type of cooking and eating at home. I wish i had an entire cookbook of these simple/fantastic 3-5 ingredient recipes
Hugh fernley whitingstal three good things is great
Ottolenghi: Simple
You can make infinite dishes with this technique - base ( choice of fond or oil) + grain + choice of veggies + choice of Proteine + aromatics (garlic , pepper or spices) some RUclipsr taught me , I guess Ethan or prohomecook.
Definitely going to be making some of this soon. It took me a long time to realize the difference adding spices/oils during cooking, versus finishing with them, makes. So I get young Adam's dilemma lol
This really reminds me of a broccoli-cheese sauce I used to love. It was basically this dish, but with a cheesy sauce on top. Yummy yummy
I absolutely adore these new videos! It's very rare that I set notifications on a subscription. I've just set it up.
I tried this recipe except I always steam my broccoli in the pan using vegetable stock. This dish is great. Definitely better than the sum of its parts. The kids also liked it a lot. Thanks.
Brilliant but simple! I’m going to try it. Thank you for the video. Have you ever tried adding some fresh julienned sweet basil to raise the flavor profile a notch?
I do the same thing but with fresh green peas and some lemon zest. It's great. You can also blend some peas into puree and turn it into sort of a pea pesto for more thick sauce.
Love your pasta recipes! You're amazing 🔥🔥🔥🔥
Was cool to see how someone else does this - I add some dried chilli flakes. Always reminds me of my mum. Loving the relaxed vibe of this video!
Wasn't feeling motivated to cook dinner tonight, now I know what I'm making :) thanks Adam
I like these videos. I am not sure if this is part of the semi-retirement phase or just part of you finishing up obligations with sponsors but I have been enjoying the last few a lot!
This was also a staple when I was growing up!! Easy and delicious. Steaming the broccoli is genius 🧠
What about proteins? any recommendations to add?
Unless you're superheating the steam, it, just like the boiling water, is around 100°C (depending on the ambient pressure).
adam this looks delicious thank you for another great weeknight dinner idea
New adam seems so much happier. The videos are even better because of it
My family has always made a somewhat similar dish that was one of my favorites growing up: cavatelli and broccoli! Same basic concept but we usually go HEAVY on pecorino and parmesan and also add some red pepper flakes. Delicious combo!
This is the most 'dad' Adam's ever come across in a video and I love it
I eat that every week or two, but we prefer shorter, wider pasta (penne, farfalle, rigatoni, fusilli eventually) that better fits the size of the broccoli pieces.
You can also peel the lignified part of the broccoli trunk and cook the soft, sweet core
Yes, it kills me to see the waste of broccoli/cauliflower stems. You can also sliver them fine and toss them in a salad. So good! (But I'm also the lady who makes soup with the cauliflower leaves...)
i love to mix this dish with cacio pepe sauce technique. but boiling the brocolli in the same water before cooking the spaghetti
Just made this and it really was better than I expected from just these few ingredients. I might have still gone to easy on the black pepper though, but I'll surely make this again some time.
I would always use the entire broccoli stem. Adam is not wrong about the "woody" part of the stem, as I learned this usually happens when broccoli gets old. But you can eat that part as well, you just have to use a peeler to shave the woody part off. The center is still tender, but some may feel it isn't worth the effort. But I personally believe it is worth, sadly in my areas markets rarely carry full, whole crowns. More often than not the stem of the crown is cut off where I live, so I get very little stem. But you can peel the woody broccoli if you want to put in the effort.
insanely great vibes in this one. the wave race 64 of adam ragusea videos
I love steaming broccoli by putting the stems in first, barely covering them with water, then putting the florets on top to be steamed while the stems get a shallow boil
If you boil the pasta in a skillet it will concentrate the starch enough to emulsify the olive oil but a much creamier texture. I do the same dish but with kale instead of broccoli.
nice,kale,does it soften like that i like kale but boiled
Italian trick to put spaghetti in water:
Hold them with both hands and center them vertically with the center of the pan, then twist your hand and leave them as fast as possible. They will fall resembling a tornado and they will drop automatically into the water with their wait. Also it prevents them from sticking with each other
U da man Adam 😎👌 One of a kind beaut. The way you teach, articulate, explain. It's captivating. And u make it look easy.
This is a simplified version of an Apulian CLASSIC, broccolini rabe pasta, with uses broccolini rabe (smaller fleurets and more bitter), short pasta like penne or orecchiette (ESPECIALLY orecchiette), and usually included some anchovies for added umami. Everytime I eat something vaguely like this I am reminded of home
my favorite way to cut broccoli is to start the same way you do, but instead of cutting the Florettes completely top to bottom to make them smaller, i just cut the stem/make a deep incision and tear them apart. You can even make 2 or 3 incisions for the bigger ones and tear them to pieces along the 'grain'. that makes a lot less of the green ?flowers? fall off and such a lot less mess.
I'd be interested in trying it this way. Normally, I'd partially steam the broccoli to where it is slightly underdone - and then brown the tips by placing them in a large frying pan with olive oil, garlic, black pepper and crushed red pepper. Really brings out that earthy, almost nutty flavor that really works well with the olive oil and peppers. This sounds a lot lighter, fresher, fruitier and I had never even considered going with that profile.
Ty for every video you make mate!
I add the broccoli to the boiling water 5 min before adding the pasta end then boil everything together. I love when the broccoli starts falling apart. It gives the dish some sort of creaminess. Additionally, I like to add anchovies and chili with the garlic. I’ll definitively try the oil trick the next time ;)
Hi Adam, try leaving your pasta in cold or room temperature water for about 4 hours, they will cook much faster and taste a lot like fresh pasta!
I was wondering if you'd be into making a few videos on music? I would be very interested to hear your approach to composition, theory etc.
I have to say I've been watching you for a while and I don't know what to say but this episode was pure perfection!!.
Thanks Ragusea! Made this for a quick dinner tonight in 20 mins. Big hit all around! Will become a staple!
This format is really cool. Being outside to do the voice over is really good for audio quality (assuming there isn't much wind), and it also gives the vibe of sitting on the porch having a conversation with a very talkative friend.
ALSO. I may be biased but I find it very funny to troll hardcore purists like Italians when it comes to food prep. Anybody who gets easily angered by other people's taste in food deserves to be angered and to never enjoy anything food related IMHO. Break all the spaghetti your heart desires!
Sunglasses Adam has got me questioning my heterosexuality ngl
Nice
I want adam to see this comment
Same for me 😂 @buttersquids
You could be bi, you never know
Sunglasses Adam had me thinking he looked like a toddler that needed to shave.
Does it warp the pan when you use cold water on a hot pan?
Usually I'm here for your rather simple recipes but this one misses the mark because of a massive oversight. A crucial step in how oil based pasta sauces in Italy are made is the pasta water. Due to the starches that were cooked out of the pasta it is able to emulsify the oil and the water, creating a very glossy, not at all oily, sauce. It's the same principle like in the regular spaghetti aglio e olio. I think the "Italian" way of cooking what you did is frying the broccoli (broccoli, like most brassica variants, will taste a lot better with slight charring) and garlic, then deglaze the pan with the pasta water, reduce heat and add the almost al-dente pasta, stirring thoroughly so the emulsion starts. Then you reduce the sauce to the consistency you prefer, in the process you're cooking the pasta al-dente. You might also use a bit of the liquid from steaming the broccoli to infuse more taste in the sauce.
Exactly!
He's making the recipe of how his father made it. Not how it should be made.
By adding all these corrections, you're just being disrespectful towards someone who is sharing their childhood experiences with others.
Excited for spring!
Speaking of pasta servings - Ive settled on the normal restaurant serving of pasta in Italy as being the perfect amount for an adult dinner where pasta is the star. That's 80-85 grams, which happens to be 3 US oz. It settles in right around 300 calories, with a reasonable 11 grams of protein that is easily augmented by other sources added.
Graza is cool because they went "let's take the infinitely recyclable glass and metal that all olive oil has come in for forever and replace it with stupid single use plastic" and for some reason everyone went "yeah sure that makes sense, I love good marketing"
Thanks for the tip on not destroying the olive oil by cooking it! New skill unlocked.
I've been watching this channel for a long time, and this is the first time I thought "This guy really wants me to think he sniffs cocaine."
Like...sunglasses + fast jump cuts + talking fast + hand movements = cocaine scene. He's basically Alfred Molina in Boogie Nights.
If this was intentional it's genius. If it was accidental, then I'm sorry. I'm sure it was a very pretty sunset.
definitely some crazy gurning going on in lots of his recent videos
Tip for cutting broccoli:
When you are chopping the end of the crown into a few bits, cut 90% of the way through the floret, then pull apart.
This stops a crapload of broccoli from getting shredded onto the board.
Yeah for sure. Simple and delicious recipe. I am going to cook it right now.
Basic cooking stuff, then realizing this is actually just an advert and not an Adam cooking video.
I do tomato sauces so that I add olive oil and black pepper just before serving when the pan has cooled a moment because both suffer from boiling. I also add Goodfellas-style thin garlic slices (make them with a truffle slicer for convenience) when I remove it from heat for a stronger, herbier garlic flavor. My theory is that garlic does not need cooking but air so that sulfur-compounds oxydize.
I think you just improved my go to "schiscetta", greetings from Italy!
The standart pasta in my home (and even on the college food weirdly enough) was like that, but just garlic and oil "Macarrão alho e óleo".
I was never a fan, especialy because they top rice and beans with the oily noodles, but trying it with some broccoli might be worth a try
I do something very similar to this, but I add white beans in it as well, along with lemon zest . I do it all in one pot , just staggering the ingredients appropriately
Whoa, neat! Does this apply to olive oil that I put in sauces? If a sauce is simmering for a couple hours should I put the bulk of the oil in at the last minute?