Just go back in time and track his ancestor

💩

Ooooh Ooh! But dry cow one moon or dry cow two moons? Big controversy in tribe.

I just witnessed 100 people at once click a thumbs up button

@@bloodorange1088 the key is to be topical, quick, and/or an in-joke

He's feeding lines to YTPers there's no way he isn't

@@IrukaSaaan Adam Ragusea is being secretly sponsored by YTP channels to produce more poopable material.

0:23 “Well hung” ;)

@@Korean_Autist_AbsoluteMF Yes, what do you need?

@@IrukaSaaan what's a YTP?

One maker of Caerphilly cheese add maggots to the process but make sure they're removed before the process is finished. There is a French cheese that is slightly worrying because the maggots are left in it and are usually alive when eaten. I've heard stories that they actually jump out of the cheese and I do mean jump.

@@incredibleflameboyCasu Marzu : removing maggots ? pathetic

@@incredibleflameboy Must be quite nutritious tho! I mean, you already but them in there, why go through all that extra work of throwing away extra food haha

@@incredibleflameboy Perhaps they are competing to see who can jump the highest

@@incredibleflameboy why not just like, dip it in wax to suffocate the maggots? boom cheese with extra protein

The Handyman

same

YEAH LOL 😂

L eT s d Ew e T

I know it doesn’t look that good right now...

@@willa1975 but watch this

*FrEe FoOd*

You'd swear that was his first time eating steak, judging by his reaction.

@hi there because its rlly expensive meat

“Damn I didn’t know I was working for gordon rasmey”

I'm pretty happy with being offered a coffee out of the fancy machine (protip, this small gesture is an excellent way to get tradesmen on side and ensure they do a good job). If someone offered me dry-aged beef i'd probably never leave.

What is worse is when they iniect fluid and charge ya the same for that! I haven't had it yet if it is so good then why isn't it more common! It doesn't seem like a hard process.

​@@dianapennepacker6854you need a very specific environment to do it safely, doing it wrong can give severe food poisoning.

RIGHT?! They claim that they're injecting brine into the meats to help preserve them and make them juicy, but they're making the meat LOOK plumper and adding weight, and NOTHING ticks me off more than having something shrink to about half it's size during cooking because it was all water! @@dianapennepacker6854

@@dianapennepacker6854 Its not common because its not easy or cheap to create the proper environment to dry age beef at a commercial scale. Also not many butchers know how to do that, on average. Of course there are specialists, but theyre just that, specialists. And of course, since steak is sold by weight, losing weight means youre paying more for "less" beef. Which drives up the price

​@@rykehuss3435 im confused by the last point. If steaks are sold by weight and dry aged weighs less due to moisture loss, then technically you're paying less for the same amount of meat bc you don't end up paying for water? Although I'm sure dry aged steaks probably cost more bc you have to get them from a specialist, but in theory they'd cost less if sold like regular steaks.

🎂

hjkl

How did you know?

The Wikipedia article on Adam Ragùsea. However, you could argue that Wikipedia is not a reliable source.

@@DaveDVideoMaker Wow, he already has a Wikipedia article for him

Feeds his handy man like a king too lol

Kind of common in my country to feed guest and that includes handymen

@@liamtaylor9806 King in the castle, king in the castle

calm down, has the world become so shitty that people are amazed that someone will give food to people who happen to be in their house at the moment?

@@scottibass yes lol

want a metal or chest to pin it on?

Try to see if you can get tested for mold allergies. Most people with a penicillin allergy won't have any allergy to penicillium molds. I happen to be one of the unlucky ones who has a penicillin allergy and an allergy to penicillium mold- I was tested after I had an allergic reaction as a baby. If you have a mold allergy, you can get symptoms not just from ingesting the mold but also from environmental exposure. Symptoms like headaches, hives/rashes, sinusitis, and seasonal allergies could all be helped by managing environmental exposure, especially at home.

@@vivianloney8826 Can confirm here. I have an allergy to penicillin but no allergy to the mold. Looking into a mold allergy would probably be OP's best bet.

It's actually illegal for antibiotics to be in stuff like milk or meat. If you keep getting these sorts of reactions, it might be good to look into it

That sucks, I'm allergic to peanuts and chicken

Also vinegar

modern aluminium as well

Penicilin.

the microwave oven

Me

Foreshadowing?

@@trihermawan9553 No its worse i think it may be *Spoilers*

You're gonna be juicy, bro. 🧛‍♂️

That's hilarious!

@@TheFagerlund I see what you did there

TIL Bulgarian uses cyrillic.

@@seigeengine Cyrillic is named after the man who invented it (Кирил), and he is Bulgarian. Every year we celebrate the day of the two brothers Cyril (or Kiril) and Metodi on May 24th. No other country does that as far as I know.

@@aleks_ivanov I do not care in the slightest, but thank you for telling me.

@@seigeengine It just amazed me that here it's considered common sense to know this, while anywhere else in the world our alphabet is associated with the Russians. Many even call it 'The Russian alphabet'

​@@aleks_ivanov I mean, of course it's common sense to know something locally relevant. I'm not sure anyone in my life has ever so much as mentioned Bulgaria, on the other hand. Never mind what alphabet Bulgarian uses.

True, he lets experts explain things clearly, unlike other youtubers who would just try to explain things in a very clumsy way just to keep the spotlight on themselves. Accepting that others know more than you on a subject isn't being weak like some people might think, it's just being a humble person!

@@MrX-tm8fy I'd take it a step further - accepting that there are others who know more than you about a subject should be about as fundamental as being able to walk. With almost any field, there is usually going to be someone who knows more about it than oneself.

@@m_uz1244 Well said, mate!

@@MrX-tm8fy he himself was a university professor of journalism. So of course he reach out to those with the knowledge about the matter

its also an effective defense mechanism. I saw so many comments critisizing Adam on his cooking videos, these smartasses think they know better, and these kind of experts talk quickly shut them up.

Adam Ragusea's Dry-Aged Universe

Do you mean...a beef-hanger at the end? Eh? Eh? I'll see myself out.

@@petergao96 no, no, I’ll help you. GO NOW, lol. That was funnier than need be 😂

and that foreshadowing when adam said "note to self" after the guy said something about putting it in burgers

Same

Yeah, he was a really great addition to the video

We need to get this more upvotes.

@@Rachara "upvotes" are you lost sir

@@mrdragon7596 I got an upvote

@@Rachara r/lostredditors

* or as the Brits would call [REDACTED]

* acidity

* long live the empire

That's like how to become alcoholic in 2 videos 😂😂

@@jac0b_gy155 exactly

This reads very slavic

Same

Bro always does this

"I know it doesn't look good now, but watch this" *Activate country song loop, begin food pr0n*

hes gonna use that to dry age his nephew Angel

@@EricLeafericson i hate the term "food pr0n" do people have to be coomers about everything?

@Primo Antonius My love/hate relationship with reddit grows stronger by the minute

@@nowdefunctchannel6874 It's shot pornographically. Like commercials. Food porn is a thing that exists outside Reddit, and it's not necessarily sexual at all. en.m.wikipedia.org/wiki/Food_porn Yes it's Wikipedia. If you don't believe me I'll spend time later today getting you more direct sources.

Tep. That works very well.

Kudu is the best

Not sure how it compares to the South African original but it's sold in the UK too - it's not for everyone but I love the stuff!

Dry age = Guga at least in youtube.

Yup, buying the dry aging bags, and the primal cuts available in Costco, are a match made in Heaven 😉🐮👍

Those bags are mostly a scam. It's not even actually dry aging the meat either.

@@rileywebb4178 watch Guga foods and who said you were the judge of that? Did you even try it?

@@thelambsaucee science... Just because guga is in the business of selling you bags it doesn't make it true. Here's a good reason why it's not dry aging but also why if you don't think it's a scam I'm not going to stop you from using them - blog.golbsalt.com/2012/09/07/umai-dry-bag-is-it-really-dry-aging/

hjkl

Lol leave it to Adam to answer the questions everyone already knows about. Next week: WTF IS SALT!?

I mean, if you used common sense...

U mean Had no clue till now

Captain America may finally have a worthy opponent.

A stake is not what u r thinking about btw, it's steak

@@freshchefgaming1864 thanks for correcting me!

@@GladSC yeah np, I was trying not to come off as an asshole

@@KingJori_ "On your left." * raises shield * "On the right." * brandishes fork *

Put the membrane in the basket

When you wake up in the morning, stare in the mirror and tell yourself - outloud- you will die. It will take care of the problem in a week.

did not expect dry aged steak to get this morbid. now I'm feeling the muscle eating enzyme in my arm and thinking about the day I will be that well tenderized corpse.

Now just think, at some point during a cremation the body is perfectly done.

@@camerongunn7906 if I'm ever at that point pull me out and quickly season me I'm asian/white so like a Korean BBQ type sauce

French Guy Alex also!

Hahaha Guga fans ❤️

I can imagine his voice so clearly

les doet*

Just remember, it's not a bag, they call it a membrane

And desirable meat

He is Italian

"Why I hang my meat, not myself!"

And who is 'they'?

He was talking about his large hot Italian sausage during the last video, too

What's YTP

@@lizzoschair.-9720 look up “Adam Ragusea YTP”

@@lizzoschair.-9720 youtube poop

@@lizzoschair.-9720 loop up adam ragusea ytp, it'll blow your fucking mind

@@zoids5459 where there's smoke, they pinch back

I do not get it

@@micheal5117 a double entendre is a phrase with a potential second meaning that is often inappropriate. To "give it" to someone in English can be slang for having sex with them.

Old jokes are the best jokes. This one filed for future use.

@@micheal5117 that's right, you don't

..............I better dry-clean my mind.

Biochemistry BSc here - he's _really_ impressive on the biochemistry and microbiology.

Not so impressive on why humans have evolved to eat meat. If you look at the shape of our skulls we have lost a lot of brain size in the last 3 to 5000 years. Prior to that we were steadily increasing in brain capacity. This reflects our switch from a diet based on meat & fish to an increasingly Agrarian Starch based diet. We have also lost height & in the last 100 years have seen heart disease, cancer, diabetes, autoimmune, mental health disease explode from levels to low to measure to being everywhere upto now 40% of the population. A key factor in this has been the Victorian idea that we are Hunter/Gatherers (an ahistorical implementation of Christian Science) the reality of our dentition, how we like our meat even our adaptability & intelligence point to what we actually are: Scavengers - we're like other intelligent animals such as Crows or Hyenas. We like well rotted meat upto a month after it has been killed by a predator. However since we're derived from amphibious apes living in caves on rivers & seashores we like our fish & costal food as fresh as possible. We also like our vegetables like "sea weeds" to be very high in minerals & salts. Most of our kitchen garden vegetables are derived from sea shore plants. Our use of high starch cereals is a very recent phenomena & is derived from the ease of planting & growing in monocultural agriculture. This creates vast amounts of food & has helped create the huge urban civilisation we have but at the expense of climate change as we are repeatedly destroying the soil & turning carbon rich soils into deserts. We currently have about 50 years of top soil left before all our arable lands become open incapable of sustaining agriculture & we either switch back to living on meat or starve.

Chef Davis' knowledge of biochemistry is debatable. Glycogen consists of long branched chains of glucose, so its decomposition can only release glucose, and certainly not glutamate, which is an amino acid!

@@annakissed3226 Do you have any source about the brain size loss you are talking about? It's the first time I've heard something like that and I'm curious to have more details.

@@Torlik11 drat sorry it was hear/say or rather I saw it on a KZfaq video but I can't recall where I saw it AND more importantly I didn't check their sources so everything I said is suspect! It might have been on anthropology it also noted that human skulls had become less gender diamorphic with smaller brow Ridges. They showed multiple human skulls with the most recent one the one we are used to seeing. It would suggest epigenetics are in play because its too short for evolution. Sorry again especially if I am just spreading garbage

As someone who is allergic to the cilin itself, and about two dozen other medical compounds, I was very interested to read this comment. I've spent a fair portion of my life (some may say an unfair portion; all told, probably about a quarter of my life, to this point) in hospitals and have had my fair share of medical professionals tell me that my allergies are 'impossible,' (Lord, I wish that were true), so I feel your pain. Hope you're well!

It's truly fascinating what can become an allergy. I wonder if those nurses forgot what an allergy even is? Because an allergy is basically the body deciding that some random inert substance is the antichrist that will bring about the destruction of the world and is now engaging every immune response to dispose of the perceived world-ending threat. The substance can be literally anything, I've even heard of people being allergic to water(Aquagenic urticaria) or even just heat (cholinergic urticaria).

nothing worse than a nurse who thinks their degree makes them the definitive source of knowledge for all things medical!!

This doesn't make much sense to say, as binders are different between generics made by different companies, or different name brands, even though they all contain the same active chemical. So it isn't possible to say "I am allergic to the binder in amoxicillin", which one? A generic by a certain company? The name brand? Which name brand? If it is the binder, you could simply switch manufacturers, or get name brand, or get liquid. How do you even find out it is the binder? Do you go track down the chemical, order some in pure form online, and take some?

@@rdizzy1 ALL cillians are pennicillin. The difference between amoxicillin, clyndamyacin, ampicillin and the others, is the BINDER. So, if different manufactureers were making significantly different binders, they're making DIFFERENT medications.There could be very slight differences between other ingredients, or slight differences in certain productions of binders, but if it's close enough for the end product to be called "amoxicillian," then it's close enough to give me hives, honey.

u ok bro?

I love how your pfp matches

If you were a hot dog, and you were starving, would you eat yourself?

@@cauliflower2003 I just need your name and its perfect

@@AlkonKomm Whatever is upsetting you, just always remember that you're a huge wuss for complaining so much. Stay strong! :D

Cool

enjoy your botulism

@@corriedebeer799 thanks for the laugh 😂

Cool information

How would you clean a container like that tho? Wouldn't soap kill those bacteria?

That channel is pure quality

he changed his channel name to just "Alex"

Ah yes, the french Adam Ragusea, as i call him.

@@ccriztoff it doesn’t have to be it’s for entertainment

@@ccriztoff re

@@ccriztoff not necessarily fake, there's a Reddit post from someone on the show. They call up people selling cool things, pay asking price and fly them out to Vegas for a weekend all expenses paid and give them a gist of that to say when the cameras are rolling. Really a win win for everyone.

@@IVIRnathanreilly somehow i can't read the entirety of your comment on mobile, maybe it's the name of the person you replied to

@@eclipse0073 ya probably, don't know how it's like that

YOOOO That's next century! also: swiss cheese is top tier!

That’s so cool!

That's gotta be the most interesting thing that has ever happened at Publix

@@tooled68 well a shooting just happened.

@@opgroundzero2.0 oh, well that escalated quickly

When I realized this amazing man actually lives not far from me I was like..."Something good has finally happened in Georgia!"

@@mikomikasa3958 i believe he has moved to Tennessee now actually!

Haha Im literally working on a similar video rn

@@DyslexicMitochondria wow amazing

@@DyslexicMitochondria but you didn’t

@@ben_6475 he might not have not uploaded it yet

Maybe get into a better school then?

Im pretty sure he was a journalism professor before he went viral!

We are definitely getting a ham episode.

He WAS a college professor!

Yeah he makes these science videos really fun and interesting

@@matthewbrotman2907 Yeah, I'm expecting some stuff on jamon iberico, prosciutto, probably some salamis. I'm ready for this.

This is an underrated comment you brilliant internet stranger

Interesting point, thank you!

I'm surprised neither Adam nor the other chef mentioned this. It is concentrated umami.

Thank you so much for correcting this.

That's not new. I've seen packing peanuts that melt in water; was popular for a while twenty years ago or so.

Where?

hjkl

And that's no lie.

I mean Adams a dilf

Just feeding us YTP'ers at this point

@@KarenTookTheKids Know your rights Accuse everyone Request a manager Escalate to authorities Neglect reason Considering your name, please don't be any of these.

it hits me hard too

But WATCH this! *montage music*

LETS DOO IT

@@CalebMaSmith more of a "less dewet!"

And you're certain you aren't in the 90% of people who think they have one that don't?

@@bsh819 I took penicillin for an infection I had, I broke out in hives all over my body and almost passed out from being so tired from the adverse reaction. I most definitely am lol.

@@dr.zoidberg5096 I imagine that is how most people come under the impression they are allergic to penicillin, but there's always more in drugs than just the drug. Might be worth thinking about getting a scratch test someday and know for sure (also possible you find out you're allergic to more stuff).

@@dr.zoidberg5096 apparently it's a lot easier to be allergic to the binder used in the finished medication than the penecillin itself! if you have good insurance that'd cover it, i'd recommend asking to get allergy tested for the penecillin mold, not just something like amoxicillin which has other ingredients. if not, i wouldn't risk it, but there's a good chance not all hope is lost for dry-aged steak adventures!

Oh no.

Came here for this!

Not sure what makes this a memorable quote.

@@Pandacalifornia who knows🤫

I think he said in the video that wet aging prevents air from getting in and keeps the microorganisms from being able to do their work as a result. Otherwise I too am curious.

@Jeff Willsea but Nieke is talking about introducing bacteria cultures that we have in the lab to the meat directly, and THEN ageing it in whatever way... at least I think

i mean HE IS a dilf😏

@@brickyy3106 down horrendous

@@brickyy3106 down bad 😳😳😳

Chad father?

@@brickyy3106 down astronomically bad But I gotta say, Adam is pretty good looking

I get the reference

*montage music*

Let's do ettt

@@blobbything2986 This is what it loooks liiiiiiikeee

I love his channel, not often you see such genuine happiness and kindness shiny through in videos like that. Plus he does some awesome (and very weird) things with meat 🤣

*Les dew et intensifies*

or u can kill 2 birds with 1 stone and watch adam during class

@@no-ot2ov big brain tactics

@@no-ot2ov listen to kurzgesagt videos as well to maximise intelligence