Yeah, I don't think Gordon ever ordered the killing of 25% of his kitchen staff. Maybe Gordon is about to open up a restaurant called the Grilling Fields.
Literally cannot exaggerate this: just started this video four minutes in. I adore how loose and real this format is. Context is I’ve been a fan of this channel for years. Back before I was able to cook for myself actually (im young) and now, I live with my fiancé, cooking for us In our rented home while also working an extremely labor inducing job. (I lift and move heavy objects for a living basically) and I cannot exaggerate. All of my week day cook at home for two when I’m basically dead after work and I have to be back at work in 8 hours recipes come from this channel. And I’ve never commented but this video reminded me HEAVILY of my fiancé and me. My soulmate is Italian American , loves cooking Italian American food, and is also dead tired every day. You and your family have basically kept us fed while also not just relying on snack food and fast food every single day. Which is a NEW for me. Anyway. Big fan. Have been for years. Back when I was a new cook age 16 and now too.
In a few months I'll be living with my fiance as well. I find very amusing that we'll soon be just like this. Working our asses off and having our together time around food that well prepare together. Just imagining it makes me so happy. ❤❤❤
Same here with pickled cucumber. As a cucumber hater, I wouldn’t eat them but the smell of the pickled ones is ok. What’s your opinion on coffee processed in other ways than the hot coffee? Coffee in syrup, alcohol like kahlua , or sweets tastes way better than the bitter stuff.
I am absolutely loving the new "narrative voice" on the channel in recent weeks. And I am always down for the super-wholesome "married couple just being a married couple together" subgenre of slice-of-life video anywhere it appears.
This new "I'm just doing whatever I feel like" format is so good, I even watched the sponsor spot almost without realizing it! Keep it up Adam (and Lauren), this is the kind of genuine content that warms my heart!
I love how Adam was totally backseat driving with Lauren cooking. Making her question how much water she was adding in the beginning and implying it was too much. Then he came back towards the end and realized it hadn't been enough. Lauren just took it all in stride. They have such great energy. I really hope we get more videos like this.
@@princessjellyfish6057 I feel like this is something that's weird because it's on camera. He has to ask certain questions because these are things he has told his audience, and this is a weird and specific peephole into their dynamic as a couple who have much more going on than is ever captured on camera or podcast.
Agreed, love when its the two of them riffing. I dont know if any viewers here watched alton brown's quarantine kitchen during the pandemic but i always loved the style
I eat a lot of bean, cooked in various soups, stews, and similar. My secret to success with "old" beans is to simmer gently for hours with a large pinch of baking soda, rinse before putting them in the final soup/stew/etc, and avoid strong acids (at least before the table). Beans more than about 10 years old just never recover, but anything 2-6 years, stored air tight, prepared as above, I can't tell the difference.
@@ZeroPlayerGameit can be if it’s pretty concentrated, but you can neutralize it with baking soda first if you don’t mind losing the sourness……. Or you could brown it separately and add it before serving to preserve the flavor, I don’t think the simmering affects the flavor much more than just weakening it
Don't you find that it's fine to add strong acid after the beans are fully cooked/soft? Why do you and Adam prefer cook beans longer, if you soak the beans (and you can add the baking soda to the soak water too) you'll end up with a perfectly cooked and soft bean faster and soaking take zero effort?
This makes sense. Raising the pH can help the proteins in the beans to dissolve better into solution, and you can readjust the acidity to taste after they are already soft. In my experience no matter how old the dried legumes are, you should avoid adding acids until they are already soft.
As a Brazilian this video looks so alien to me! At least less than a year old beans? I just checked my dispensary and the oldest package I have is 4 months old. The newest one is less than a month. And all of them have 1 year expiration date. And no pressure cooker? 2 hours simmering? I always take 30 minutes tops in the pressure cooker and they are always creamy. And the soaking helps to remove something called "anti nutrients" that decreases the nutrients absortion by the body. Also improves digestion and decreases the production of gas, even with fresh beans. You should try to make a Feijoada next with some black beans and some "non-conventional" pork cuts in a pressure cooker. That would be fun. =)
It always amazes me when watching north american or european videos about beans how the pressure cooker never ever gets brought up or used, so many people use pressure cookers here in brazil that its basically a staple in every home, it makes cooking beans much faster taking it from a 2h to 4h cook time to 30-40 min cook time, wondering if youd be willing to try this out adam, Love from brazil❤
In the US Instant Pot brand pressure cookers were really trendy like five years ago (now the trendy thing is air fryers and sous vide machines). I use mine with dried beans all of the time.
Many North American & Western European millennials grew up hearing horror stories about pressure cookers basically cooking a bomb on your stove causing extensive death & property damage. We've since learned that the older generations telling us these stories often weren't very good cooks themselves, but the emotional lessons are harder to get rid of. I even got nervous using a Moka pot for the first time.
I cook my beans in a pressure cooker, but I still cook them for 2.5 hours instead of the 8 hours my mom from Mexico used to cook them for. Thats without a presoak.
Many older pressure cookers could easily turn into accidental bombs because they had only one valve to release excess pressure, and it wasn't too unusual for that one valve to clog. Modern pressure cookers usually have multiple valves, so the risk of explosions is practically zero.
@@InnuendoXP I mean. Have you ever seen the type of injuries that can happen from a faulty pressure cooker? I saw one where the knob of the pressure cooker ended up embedded in the person’s eye socket. Being a bad cook usually didn’t have much to do with it. They just weren’t as safe back then, kinda messed up to throw people under the bus like that and imply it was a skill issue. 😂
Very timely. I made your "Red Beans & Rice" recipe about 3 weeks ago, and even though they simmered 4 hours, the beans were gritty and nasty. I dug the bag out of the trash, "Best if used by Sept 2022". I will be watching for that from now on.
Hey Adam, there are lots of recipes with beans in your channel and both you and Lauren seem to enjoy them quite a lot, i think both of you would love the traditional brazillian bean recipe called "Feijoada" and i would definely enjoy watch you cooking it and talking about it!
In Guizhou, China, we use bean soup to make hotpot. This is one of the most comforting food during the cold humid winter months of my hometown. And yes, we do put the bean soup over rice after boiling some ingredients. My Chinese friends somehow really love this hotpot because it is hard to come by outside the province (and it tastes really good).
Chinese Cooking Demystified has a Beans and Greens recipe that hits all of these notes (creamy beans, rich gravy, umami) and also acidity with the use of pickled mustard greens. Served on rice it’s amazing, so I’m sure Lauren’s recipe must be also amazing.
@@io-annesDo you use kimchi instead? Or a different type of pickle? I used to make their recipe with the original 酸菜 all the time, but can’t afford that ingredient right now, so I’m considering substituting dill pickles, just don’t know if it’ll taste bad…
@@apalinode3859sometimes i use kimchi, sometimes i use my home-pickled veggies (i.e. pickled kale, pickled onion, etc.) literally any pickle will be tasty. adjust the flavoring to match the kind you put in + experiment a lot. also, look into polish pickle soup if you're a pickle fan- will also be a delicious use of your time.
ABSOLUTELY enjoying the "new" you, Love seeing a nice family version of how life is with Adam and Lauren. Just people (normally) cooking and snickering at each other about how much liquid and what to do with the extra. This is what the internet needs to see. "REAL"
LOVE LOVE LOVE LOVE LOVE Rancho Gordo beans!!!! I'm Cuban-American and grew up eating beans my entire life (I'm 50+ now) - and I can attest since I discovered Rancho Gordo beans a couple of years ago - cooking beans has been amazing! I have explored so many different dishes with them. From cassoulet to soups, to stews, to just wonderful traditional Cuban black beans... just simply amazing! I highly recommend you try their garbanzo beans with Spanish chorizo, nice smokey Spanish paprika, and ham hocks. YUM YUM YUM! RG beans as totally changed my life when cooking dishes and my family and friends love the variety of recipes I'm creating.
Love beans! Here in my House at Colombia we eat them EVERY friday! You have helped us a lot with your bean recipes adam and Lauren! 🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴❤️❤️❤️❤️❤️
I am always polite to Alexa/Siri. My theory is that when AI takes over the world she/he/they will put me on the “nice” list instead of the “naughty” list and I will live to see another day.
I've heard (second hand) that research shows that if you aren't polite to your Alexa / Siri / etc, you develop bad habits that carry over to human interactions. So you're keeping yourself polite by thanking the Alexa.
@@OrigamiMarieIt’s kind of similar to the Shinto philosophy where people are grateful and kind to the objects they own. Especially when they’re getting rid of them. It’s part of why used gaming consoles in Japan have a reputation for being well maintained, let alone anything else used. But honestly? I don’t find there is all that much correlation between being polite to an inanimate object transferring to people. Or that outward superficial politeness to others makes a difference. There’s those who treat their own objects better than other people, for instance.
I'm so excited to see Adam and Lauren like the rest of us! Thank you for inviting us into your kitchen. EDIT: I didn't think I could love this format more, but this is one of my favorite videos ever. There's nothing contrived about it and it's a sheer joy to watch. Listening to Laruen extol the virtues of regional pronunciations of Cumin is sublime. EDIT 2: Buying coffee from Trade and legumes from Rancho Gordo.
Im from eastern europe and i was a good 16/17 year old when we first used caned beans. We used dried beans every time we cooked. There is one thing that made working with dried beans easy from my mum: she put the beans to soak in water OVERNIGHT. Its not just about the time, tho it cuts the cooking time in half. It also helps with the texture. Even tho it works without rehidrating but it works really better when its rehydrated. I was in college when i started making bean dishes and they didnt came out right and after asking her why she reminded me she soaks them. Now due to health issues its hard to digest beans and soaking and throwing away the water helps a lot too.
We stan a good Lauren video!!! This looks delicious. Love the chill direction the channel has taken. Makes the videos feel even more special and organic.
7:13 That recipe may have been referring to Lawry's Seasoned Salt. It's a store-bought spice blend that people use in BBQ type stuff pretty frequently. Pretty good stuff imho
"Seasoned Salt" is a specific type of seasoning, at least where I'm from (south Louisiana). You can go to the store and buy "seasoned salt" so I imagine that's what that recipe meant.
I like this new style of videos a lot! You guys have great chemistry (obviously😂) and the editing and video being less slick makes it feel kinda like a fun hangout. Always fun to see new ideas in the channel.
I've been getting into beans lately. It's amazing how easy it is to get top notch flavors with so little work. And the bedroom dutch ovens are a bonus!
I use a pressure cooker. No matter how old the beans are, the higher temperature cooks the beans nice and soft, and also seems to keep the skins on the beans better than simmering (at least with pinto beans and red beans).
@@pyro637 I understand that point of view. I am not skilled enough to drop beef or pork into a pressure cooker. Beans are cheap in comparison. Take a few notes, and adjust the cooking times. Beans have more cooking latitude than any other food item I can think of.
It might be a bit tricky for some varieties, but black eyes peas always come out perfectly. (It could also be a question of the quality or where you buy them. I’ve noticed quite some differences)
This episode was the perfect balance of the podcast banter i didn't notice i was missing! Im absolutely loving the evolution of your content. Keep making what makes you happy.
I enjoyed everything about this video, Lauren at the wheel, the come-what-may videography, the loose recipe, the QQ reminiscent banter, and most of all, the introduction to Rancho Gordo.
For vegetarians (or hell, for non vegetarians) a great sub for the ham hock is the rind from an old slice of parmesan. I keep them once it's grated down as far as it'll go and add them to the pot when I make something similar. It's also great with some kidney beans for difference in colour/texture (they need a bit longer to cook though) or some carrot, whatever you have on hand really.
During the pandamnit, I stocked up on lots of different kinds of dried beans. That means that some of my stocks are up to 4 years old. I find that if I cook these from dried beans, they have a bit of a grainy texture. However, if I soak them overnight, this grainy texture disappears. Being retired, I have the time to soak my beans, so I always do. Black Eyed Peas usually don't need soaking as much as other types of beans, so I try to get the freshest ones I can, and use them up before they get too old.
I bought some beans about 4 years ago and forgot them in the back of my pantry. I fixed them an out a month ago and I have to agree there was a marked degradation in taste and texture. Same tends to be true of chickpeas. Definitely worth reminding yourself to cook those pantry staples.
This reminds me of the videos that Alton and Mrs Brown made during the pandemic in the best way. Just two people who love each other as much as they love food and that comes through in the final video and I’m betting the food as well. Good for you Adam, I mean it. P.s. kinda sucks how so many nice things have been “corrupted” by sarcasm… right? You can’t really say “good for you” without sounding sarcastic. Way to go, good luck with that, I bet you’re/your parents are proud… etc. so many genuinely nice things to say have been forever corrupted by sarcasm lol but I meant it genuinely. Good for you, I’m happy that you’ve been fortunate enough to do what you love with the person you love. That’s rare.
Hey a viewer from Turkey here. Loved the video and just wanted to say thet, in turkey we eat a lot of beans and the meal you made hits close to home. We eat the bean with rice too. The cooking methode is pretty similar but of course the main difference we tend to use dry beans insted of fresh ones. Video gave me the idea to make the turkish beans dish with fresh beans, thanks for that. To give some idea about turkish beans, we let the beans soak in a pot full of water for a night to moisturize them(maybe with fresh beans this step is not needed) then we boil them for 15-20 mins until they are almost soft. While we do this, on the side we preapare a sauce for the beans to emerge with later. Sauce is made by sauteing onions with tomato paste, diced tomatos(a tiny amount compared to onions) and salt, black peper, chilli powder(or flakes) as seasoning. After the beans are boiled we put them in the same pot with the sauce and mix them gently(so that beans don't get squished) while we cook them. After we mix them for 5 minutes we add enough boiling water to emerge them. Then we wait untill the new mixture comes to boild then we reduce the temperature. Finally we boil them untill the beans are soft enoug to easliy bite thourgh but not soft enough that they break apart on the plate, also you can add a chilli or two while boiling to add some more spice. We serve the beans on top of a plate of pliaf(turkish way of rice but basically the same thing as normal rice, I am not exactly sure we have a different name for them). This dish is called "Kuru Pliav" which come from combining the words "Kuru Fasulya" which means "Dry Beans" and the word "Pliav" which is Pliaf. The name can be translated as "Dry and Beans". This dish is so common that it has its own street slang for it, when someone says "I want some Dry" everyone would get what they mean. You can check it out on its a great after job meal.
Yep that is another turkish dish with tomato sauce but its not "Kuru Pilav" its called "Bakla" which directly translates to fava beans. I am personally not a huge fan of it I prefer "Kuru Pilav".@@erzsebetkovacs2527
@@erzsebetkovacs2527 Yep that is another turkish dish with tomato sauce in it that is usually eaten with rice but it is not "Kuru Pilav", it is called "Bakla" which directly translates to fava beans. I personally am not a huge fun of it, I prefer "Kuru Pilav".
I really like that Lauren is in the vids more recently, and on the podcast too! Her voice is very welcome. It is very clear that there is a lot of love and appreciation for one another in your marriage.
I just found this channels and really enjoy it. Something funny, Adam talks about the spurs (turning up the heat) in the Cassolette video which is also mostly beans.
One of your cameras is hazy and it’s killing me. I kind of figured it would have been cleaned by now since it’s been a couple videos, but now i’m wondering if your lens was damaged?
This is wholesome af. We cook beans in a pressure cooker here. Takes less time and the end result is wonderful. Mostly the same ingredients and preparation. You might add a piece of pumpkin and chorizo in there, too. They turn out super thick and creamy.
Wow, you guys LOVE your Arrested Development quotes. My wife and I frequently use "And that way we have it" and "Pick a lane!". It may not have been the best season they ever made but we still got some great quotes out of it :)
This looks really tasty! If you did end up with extra liquid to skim off, could you use that liquid as part of the water for making your rice so the flavor doesn't go to waste or do you think it would be too starchy for the rice to cook properly?
if you're more sensitive to bloating with beans, soaking does reduce the things that make you bloat also adding a piece of Kombu into the simmering liquid with the beans also helps.
I made beans like this last week, it was pinto beans and lentils with ham hocks. My school's butcher shop had smoked ham hocks for $2/lb which was awesome
easiest and quickest way to cook dry beans is with instant pot/multi-cooker. saute aromatics (onions, garlic), add spices and lightly fry, add washed beans and measured water. leave to cook for 40-50 mins - creamy, delicious beans with minimal effort
When you talked about the knives needing to be sharpened, I decided it was time to sharpen my knives. By the time you were talking about Alton Brown, I had done both of my main knives on my whetstone. Thank you for accidentally encouraging me to take care of my tools so that my tools can take care of me.
Хобби
Never thought I'd hear someone compare Gordon Ramsey to Pol Pot...
Yeah, I don't think Gordon ever ordered the killing of 25% of his kitchen staff. Maybe Gordon is about to open up a restaurant called the Grilling Fields.
Over a cooking pot of all things!
Did a double take like "Angkor WHAT now?"
@@samuraibat1916Imagine how good his restaurants would be if he did though
@@FKATorp True and real
Literally cannot exaggerate this: just started this video four minutes in. I adore how loose and real this format is. Context is I’ve been a fan of this channel for years. Back before I was able to cook for myself actually (im young) and now, I live with my fiancé, cooking for us In our rented home while also working an extremely labor inducing job. (I lift and move heavy objects for a living basically) and I cannot exaggerate. All of my week day cook at home for two when I’m basically dead after work and I have to be back at work in 8 hours recipes come from this channel. And I’ve never commented but this video reminded me HEAVILY of my fiancé and me. My soulmate is Italian American , loves cooking Italian American food, and is also dead tired every day. You and your family have basically kept us fed while also not just relying on snack food and fast food every single day. Which is a NEW for me. Anyway. Big fan. Have been for years. Back when I was a new cook age 16 and now too.
In a few months I'll be living with my fiance as well. I find very amusing that we'll soon be just like this. Working our asses off and having our together time around food that well prepare together. Just imagining it makes me so happy. ❤❤❤
I feel very validated by Lauren disliking drinking coffee but loving the smell, totally feel the same way.
Same here with pickled cucumber. As a cucumber hater, I wouldn’t eat them but the smell of the pickled ones is ok.
What’s your opinion on coffee processed in other ways than the hot coffee?
Coffee in syrup, alcohol like kahlua , or sweets tastes way better than the bitter stuff.
Sort of the opposite for me. Can't stand the smell, The taste, well meh...
I don't think that's unusual at all. Most people seem to like the smell of coffee but not everyone likes the taste.
I'm sort of the same way. I'll drink it when I need to be awake for something, but I enjoy the smell and coffee-flavored food than actual coffee.
I dearly love the taste of coffee but readily admit that the aroma of brewing coffee always surpasses the taste.☕️
I am absolutely loving the new "narrative voice" on the channel in recent weeks.
And I am always down for the super-wholesome "married couple just being a married couple together" subgenre of slice-of-life video anywhere it appears.
Real slice of life anime
@@samuraibat1916If someone wants to draw Adam and Lauren as anime characters, sure.
@@SimuLord I'm on it (I can't draw)
If this is what the semi-retired Adam arc is gonna be like I'm 100% here for it
🤮
This new "I'm just doing whatever I feel like" format is so good, I even watched the sponsor spot almost without realizing it! Keep it up Adam (and Lauren), this is the kind of genuine content that warms my heart!
Can you believe that not that long ago, this charisma bomb of a woman was reluctant to stand in front of the camera?
Right? I love hearing her speak
She brings a nice female energy to the show ❤
CHARISMA BOMB LMAOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
SHES JUST A NORMAL PERSON
@@hpgla I thought that was Adam's job...
@@shesh2265 💯
I love how Adam was totally backseat driving with Lauren cooking. Making her question how much water she was adding in the beginning and implying it was too much. Then he came back towards the end and realized it hadn't been enough. Lauren just took it all in stride. They have such great energy. I really hope we get more videos like this.
I actually thought this was a weird dynamic
@@princessjellyfish6057well adam is a weird guy so if it works it works
That's more "asking the questions the audience would ask" rather than backseat driving imo
@@princessjellyfish6057 I feel like this is something that's weird because it's on camera. He has to ask certain questions because these are things he has told his audience, and this is a weird and specific peephole into their dynamic as a couple who have much more going on than is ever captured on camera or podcast.
This new casual "hey y'all we had a tasty thing and wanted to share" Ragusa is the best!
Agreed, love when its the two of them riffing. I dont know if any viewers here watched alton brown's quarantine kitchen during the pandemic but i always loved the style
I eat a lot of bean, cooked in various soups, stews, and similar. My secret to success with "old" beans is to simmer gently for hours with a large pinch of baking soda, rinse before putting them in the final soup/stew/etc, and avoid strong acids (at least before the table). Beans more than about 10 years old just never recover, but anything 2-6 years, stored air tight, prepared as above, I can't tell the difference.
Is tomato paste/puree a strong acid?
@@ZeroPlayerGameit can be if it’s pretty concentrated, but you can neutralize it with baking soda first if you don’t mind losing the sourness……. Or you could brown it separately and add it before serving to preserve the flavor, I don’t think the simmering affects the flavor much more than just weakening it
We have the beans baron here
Don't you find that it's fine to add strong acid after the beans are fully cooked/soft?
Why do you and Adam prefer cook beans longer, if you soak the beans (and you can add the baking soda to the soak water too) you'll end up with a perfectly cooked and soft bean faster and soaking take zero effort?
This makes sense. Raising the pH can help the proteins in the beans to dissolve better into solution, and you can readjust the acidity to taste after they are already soft. In my experience no matter how old the dried legumes are, you should avoid adding acids until they are already soft.
im glad adam is finding his own pace for videos, also i do love seeing Lauren
You're just going to go on the internet and talk about your wife's beans?
yes and we love the videos
@@TeodoraTacderen more like "fart poo:"
Feel like theres a joke hear I'm missing
@@nanashi7779 There definitely is
He is spilling the beans, what a guy
As a Brazilian this video looks so alien to me!
At least less than a year old beans? I just checked my dispensary and the oldest package I have is 4 months old. The newest one is less than a month. And all of them have 1 year expiration date.
And no pressure cooker? 2 hours simmering? I always take 30 minutes tops in the pressure cooker and they are always creamy.
And the soaking helps to remove something called "anti nutrients" that decreases the nutrients absortion by the body. Also improves digestion and decreases the production of gas, even with fresh beans.
You should try to make a Feijoada next with some black beans and some "non-conventional" pork cuts in a pressure cooker. That would be fun. =)
It always amazes me when watching north american or european videos about beans how the pressure cooker never ever gets brought up or used, so many people use pressure cookers here in brazil that its basically a staple in every home, it makes cooking beans much faster taking it from a 2h to 4h cook time to 30-40 min cook time, wondering if youd be willing to try this out adam, Love from brazil❤
In the US Instant Pot brand pressure cookers were really trendy like five years ago (now the trendy thing is air fryers and sous vide machines). I use mine with dried beans all of the time.
Many North American & Western European millennials grew up hearing horror stories about pressure cookers basically cooking a bomb on your stove causing extensive death & property damage.
We've since learned that the older generations telling us these stories often weren't very good cooks themselves, but the emotional lessons are harder to get rid of. I even got nervous using a Moka pot for the first time.
I cook my beans in a pressure cooker, but I still cook them for 2.5 hours instead of the 8 hours my mom from Mexico used to cook them for. Thats without a presoak.
Many older pressure cookers could easily turn into accidental bombs because they had only one valve to release excess pressure, and it wasn't too unusual for that one valve to clog. Modern pressure cookers usually have multiple valves, so the risk of explosions is practically zero.
@@InnuendoXP I mean. Have you ever seen the type of injuries that can happen from a faulty pressure cooker? I saw one where the knob of the pressure cooker ended up embedded in the person’s eye socket. Being a bad cook usually didn’t have much to do with it. They just weren’t as safe back then, kinda messed up to throw people under the bus like that and imply it was a skill issue. 😂
Very timely. I made your "Red Beans & Rice" recipe about 3 weeks ago, and even though they simmered 4 hours, the beans were gritty and nasty. I dug the bag out of the trash, "Best if used by Sept 2022". I will be watching for that from now on.
Hey Adam, there are lots of recipes with beans in your channel and both you and Lauren seem to enjoy them quite a lot, i think both of you would love the traditional brazillian bean recipe called "Feijoada" and i would definely enjoy watch you cooking it and talking about it!
In Guizhou, China, we use bean soup to make hotpot. This is one of the most comforting food during the cold humid winter months of my hometown. And yes, we do put the bean soup over rice after boiling some ingredients. My Chinese friends somehow really love this hotpot because it is hard to come by outside the province (and it tastes really good).
This has the vibes of a lesbian cooking show and I'm all over it!!!
Chinese Cooking Demystified has a Beans and Greens recipe that hits all of these notes (creamy beans, rich gravy, umami) and also acidity with the use of pickled mustard greens. Served on rice it’s amazing, so I’m sure Lauren’s recipe must be also amazing.
seconding this, their beans and greens recipe is so good even without access to actual pickled mustard greens
@@io-annesDo you use kimchi instead? Or a different type of pickle? I used to make their recipe with the original 酸菜 all the time, but can’t afford that ingredient right now, so I’m considering substituting dill pickles, just don’t know if it’ll taste bad…
@@apalinode3859sometimes i use kimchi, sometimes i use my home-pickled veggies (i.e. pickled kale, pickled onion, etc.) literally any pickle will be tasty. adjust the flavoring to match the kind you put in + experiment a lot. also, look into polish pickle soup if you're a pickle fan- will also be a delicious use of your time.
ABSOLUTELY enjoying the "new" you, Love seeing a nice family version of how life is with Adam and Lauren. Just people (normally) cooking and snickering at each other about how much liquid and what to do with the extra. This is what the internet needs to see. "REAL"
I'm so happy to see more bean content, we all could use more legumes in our diets
I dunno, at times my wife might wish I had less in my diet 😂
@@StuartCuthbertson that's when digestive pills come in handy
@@jaro09 if you need supplements to normally digest your food. maybe your food is the problem xD
@@AbigatorM human find problem, human use tool to solve problem
LOVE LOVE LOVE LOVE LOVE Rancho Gordo beans!!!! I'm Cuban-American and grew up eating beans my entire life (I'm 50+ now) - and I can attest since I discovered Rancho Gordo beans a couple of years ago - cooking beans has been amazing! I have explored so many different dishes with them. From cassoulet to soups, to stews, to just wonderful traditional Cuban black beans... just simply amazing! I highly recommend you try their garbanzo beans with Spanish chorizo, nice smokey Spanish paprika, and ham hocks. YUM YUM YUM! RG beans as totally changed my life when cooking dishes and my family and friends love the variety of recipes I'm creating.
Those yellow eye beans he's holding up are life changing.
Love beans! Here in my House at Colombia we eat them EVERY friday! You have helped us a lot with your bean recipes adam and Lauren! 🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴❤️❤️❤️❤️❤️
Pablo Escobar would approve ! 😎
VIVA COLOMBIA CARAJOOOOO
@@JohnHausser is that the only thing you know about colombia?
I *love* that Adam says "thank you" to the Alexa... a fellow human who also wants to survive the coming robot uprising! 😅
I am always polite to Alexa/Siri. My theory is that when AI takes over the world she/he/they will put me on the “nice” list instead of the “naughty” list and I will live to see another day.
I've heard (second hand) that research shows that if you aren't polite to your Alexa / Siri / etc, you develop bad habits that carry over to human interactions. So you're keeping yourself polite by thanking the Alexa.
be polite to the robot so that your biomass will be harvested last.
@@OrigamiMarieIt’s kind of similar to the Shinto philosophy where people are grateful and kind to the objects they own. Especially when they’re getting rid of them. It’s part of why used gaming consoles in Japan have a reputation for being well maintained, let alone anything else used.
But honestly? I don’t find there is all that much correlation between being polite to an inanimate object transferring to people. Or that outward superficial politeness to others makes a difference. There’s those who treat their own objects better than other people, for instance.
This is now the Family Ragusea channel and i love it
I really enjoy the simple, easy to make, but super tasty recipes. You guys got the essence of the cooking hands down
I'm so excited to see Adam and Lauren like the rest of us! Thank you for inviting us into your kitchen. EDIT: I didn't think I could love this format more, but this is one of my favorite videos ever. There's nothing contrived about it and it's a sheer joy to watch. Listening to Laruen extol the virtues of regional pronunciations of Cumin is sublime. EDIT 2: Buying coffee from Trade and legumes from Rancho Gordo.
Im from eastern europe and i was a good 16/17 year old when we first used caned beans. We used dried beans every time we cooked. There is one thing that made working with dried beans easy from my mum: she put the beans to soak in water OVERNIGHT. Its not just about the time, tho it cuts the cooking time in half. It also helps with the texture. Even tho it works without rehidrating but it works really better when its rehydrated. I was in college when i started making bean dishes and they didnt came out right and after asking her why she reminded me she soaks them. Now due to health issues its hard to digest beans and soaking and throwing away the water helps a lot too.
Lauren is talking about beans while wearing an L. L. Bean jacket amused me.
I see what Lauren did there and I appreciate it.
We stan a good Lauren video!!! This looks delicious. Love the chill direction the channel has taken. Makes the videos feel even more special and organic.
I'm surprised how much I enjoy your content in this format! Thanks!!
7:13 That recipe may have been referring to Lawry's Seasoned Salt. It's a store-bought spice blend that people use in BBQ type stuff pretty frequently. Pretty good stuff imho
More Lauren recipes! I make her lentil tacos all the time!
those lentil tacos are goated
its really fun having lauren on, these two conversing is such a chill atmosphere
I've tried a few of your recipes this is by far one of the best; so good, comforting, hardy and delicious
"Seasoned Salt" is a specific type of seasoning, at least where I'm from (south Louisiana). You can go to the store and buy "seasoned salt" so I imagine that's what that recipe meant.
What's in it other than salt?
@@erzsebetkovacs2527the one i have has paprika, garlic and onion powder, and i think a little white pepper
I love these videos with Adam and Lauren just hanging out and cooking, they're so wholesome and funny.
Lauren videos are my favorite and I love beans! This video is a delight.
I like this new style of videos a lot! You guys have great chemistry (obviously😂) and the editing and video being less slick makes it feel kinda like a fun hangout. Always fun to see new ideas in the channel.
I feel the same about mint. Love the plant, love how it smells. Cannot abide by the taste.
I've been getting into beans lately. It's amazing how easy it is to get top notch flavors with so little work. And the bedroom dutch ovens are a bonus!
Semi-retired Adam is making some of his best videos (the one with his dog was my favorite).
I love that format. One of my favorite videos was the egg salad one and that had Lauren in it. You two work well on video together.
I use a pressure cooker. No matter how old the beans are, the higher temperature cooks the beans nice and soft, and also seems to keep the skins on the beans better than simmering (at least with pinto beans and red beans).
I find pressure cooking is too easy to completely ruin the texture. It quickly ends up as overcooked mush inside the bean skin.
@@pyro637 I understand that point of view. I am not skilled enough to drop beef or pork into a pressure cooker. Beans are cheap in comparison. Take a few notes, and adjust the cooking times. Beans have more cooking latitude than any other food item I can think of.
@@pyro637 AND some will still be crunchy. I don't reccomend pressure cooking beans.
It might be a bit tricky for some varieties, but black eyes peas always come out perfectly.
(It could also be a question of the quality or where you buy them. I’ve noticed quite some differences)
This episode was the perfect balance of the podcast banter i didn't notice i was missing! Im absolutely loving the evolution of your content. Keep making what makes you happy.
I enjoyed everything about this video, Lauren at the wheel, the come-what-may videography, the loose recipe, the QQ reminiscent banter, and most of all, the introduction to Rancho Gordo.
I love listening to the dynamic between you two. You're both funny and enhance each other
For vegetarians (or hell, for non vegetarians) a great sub for the ham hock is the rind from an old slice of parmesan. I keep them once it's grated down as far as it'll go and add them to the pot when I make something similar. It's also great with some kidney beans for difference in colour/texture (they need a bit longer to cook though) or some carrot, whatever you have on hand really.
Lauren and you are so delightful, Adam! :) Thanks for the recipe!
This format feels like just hangin' out at the Ragusea place. I like it!
During the pandamnit, I stocked up on lots of different kinds of dried beans. That means that some of my stocks are up to 4 years old. I find that if I cook these from dried beans, they have a bit of a grainy texture. However, if I soak them overnight, this grainy texture disappears. Being retired, I have the time to soak my beans, so I always do. Black Eyed Peas usually don't need soaking as much as other types of beans, so I try to get the freshest ones I can, and use them up before they get too old.
These videos with Lauren have been super enjoyable!
I am enjoying this banter format .
I genuinely loved this video so much!! Adam you are nailing this RUclips game 😂
I love the multiple angles
Thank you for this video, Adam! Can you please please please do a video on eggplant? Explain the different kinds, how to cook, etc… thank you!!
I bought some beans about 4 years ago and forgot them in the back of my pantry. I fixed them an out a month ago and I have to agree there was a marked degradation in taste and texture. Same tends to be true of chickpeas. Definitely worth reminding yourself to cook those pantry staples.
I loved the simplicity 👍 I have to try it
I love this it feels like I'm watching an uncle and aunt make dinner
Thank you for this Adam and Lauren. More beans and lentil videos please!
Great episode... loved its informalness and that Lauren was central to it.
You two are a hoot!!! Love the interaction, keep it up guys
This reminds me of the videos that Alton and Mrs Brown made during the pandemic in the best way. Just two people who love each other as much as they love food and that comes through in the final video and I’m betting the food as well.
Good for you Adam, I mean it.
P.s. kinda sucks how so many nice things have been “corrupted” by sarcasm… right? You can’t really say “good for you” without sounding sarcastic. Way to go, good luck with that, I bet you’re/your parents are proud… etc. so many genuinely nice things to say have been forever corrupted by sarcasm lol but I meant it genuinely. Good for you, I’m happy that you’ve been fortunate enough to do what you love with the person you love. That’s rare.
This is my favorite video yet 🤠 love them beans!
I like your quick simple recipes
Great-looking recipe and the bickering was beautiful!
This was lovely
Hey a viewer from Turkey here. Loved the video and just wanted to say thet, in turkey we eat a lot of beans and the meal you made hits close to home. We eat the bean with rice too. The cooking methode is pretty similar but of course the main difference we tend to use dry beans insted of fresh ones. Video gave me the idea to make the turkish beans dish with fresh beans, thanks for that. To give some idea about turkish beans, we let the beans soak in a pot full of water for a night to moisturize them(maybe with fresh beans this step is not needed) then we boil them for 15-20 mins until they are almost soft. While we do this, on the side we preapare a sauce for the beans to emerge with later. Sauce is made by sauteing onions with tomato paste, diced tomatos(a tiny amount compared to onions) and salt, black peper, chilli powder(or flakes) as seasoning. After the beans are boiled we put them in the same pot with the sauce and mix them gently(so that beans don't get squished) while we cook them. After we mix them for 5 minutes we add enough boiling water to emerge them. Then we wait untill the new mixture comes to boild then we reduce the temperature. Finally we boil them untill the beans are soft enoug to easliy bite thourgh but not soft enough that they break apart on the plate, also you can add a chilli or two while boiling to add some more spice. We serve the beans on top of a plate of pliaf(turkish way of rice but basically the same thing as normal rice, I am not exactly sure we have a different name for them). This dish is called "Kuru Pliav" which come from combining the words "Kuru Fasulya" which means "Dry Beans" and the word "Pliav" which is Pliaf. The name can be translated as "Dry and Beans". This dish is so common that it has its own street slang for it, when someone says "I want some Dry" everyone would get what they mean. You can check it out on its a great after job meal.
I remember having that tomato sauce beans in a kebab shop. But those were made with huge fava beans, I think.
Yep that is another turkish dish with tomato sauce but its not "Kuru Pilav" its called "Bakla" which directly translates to fava beans. I am personally not a huge fan of it I prefer "Kuru Pilav".@@erzsebetkovacs2527
@@erzsebetkovacs2527 Yep that is another turkish dish with tomato sauce in it that is usually eaten with rice but it is not "Kuru Pilav", it is called "Bakla" which directly translates to fava beans. I personally am not a huge fun of it, I prefer "Kuru Pilav".
Manco gave the recipe for Kuru Pilav to his interviewer in his last ever English language interview.
I'm like a quarter of the way watching this video and already love it! As always your best content is when you do you!
I really like that Lauren is in the vids more recently, and on the podcast too! Her voice is very welcome.
It is very clear that there is a lot of love and appreciation for one another in your marriage.
Im so glad this video introduced me to ham hocks, I have been addicted to using them ever since
I love everything about this video, rustic just like beans, and your wife is exceptional in the video.
I'm just happy to see another video of yours!
That shirt looks great on you, Adam. The beans sound delicious, glad that beans have a dedicated advocate.
I really enjoyed this video !
Fun presentation style ... enjoyed it, thank you!
this is as wholesome as it gets... god bless
I just found this channels and really enjoy it. Something funny, Adam talks about the spurs (turning up the heat) in the Cassolette video which is also mostly beans.
I love this!
I appreciate you and thank you for making content.
very much enjoy the more casual videos like this.
One of your cameras is hazy and it’s killing me. I kind of figured it would have been cleaned by now since it’s been a couple videos, but now i’m wondering if your lens was damaged?
I love Lauren vids!
This is wholesome af.
We cook beans in a pressure cooker here. Takes less time and the end result is wonderful. Mostly the same ingredients and preparation. You might add a piece of pumpkin and chorizo in there, too. They turn out super thick and creamy.
I always plant back eye peas in my backyard. I cook them while green to make salads. And I use them dried to make feijão tropeiro.
Wow, you guys LOVE your Arrested Development quotes. My wife and I frequently use "And that way we have it" and "Pick a lane!". It may not have been the best season they ever made but we still got some great quotes out of it :)
This looks really tasty! If you did end up with extra liquid to skim off, could you use that liquid as part of the water for making your rice so the flavor doesn't go to waste or do you think it would be too starchy for the rice to cook properly?
Cool format.
Fantastic video! I really like the more casual format, hope it works well for you too!
if you're more sensitive to bloating with beans, soaking does reduce the things that make you bloat also adding a piece of Kombu into the simmering liquid with the beans also helps.
Great relaxed video, and I
I love your shirt Adam!
I made beans like this last week, it was pinto beans and lentils with ham hocks. My school's butcher shop had smoked ham hocks for $2/lb which was awesome
That was a very entertaining and informative video. Thank you. I will be adding this to my meal routine. Just enjoyed a Lentil Taco supper.
such a fun video!
Lawrys sells seasoned salt, the only seasoning I put on my French frys and burgers. I highly recommend trying it on those if you haven’t before.
easiest and quickest way to cook dry beans is with instant pot/multi-cooker.
saute aromatics (onions, garlic), add spices and lightly fry, add washed beans and measured water. leave to cook for 40-50 mins - creamy, delicious beans with minimal effort
You know its a good day when adam talks about some fire beans🔥
Yesterday I was thinking of making beans, and now today there’s a Ragusea video about beans. It was meant to be.
When you talked about the knives needing to be sharpened, I decided it was time to sharpen my knives. By the time you were talking about Alton Brown, I had done both of my main knives on my whetstone. Thank you for accidentally encouraging me to take care of my tools so that my tools can take care of me.
I love the TJ’s Mushroom Umami powder. I put it in every main dish except fish. Makes everything taste great.