Woahhh, if the future of this podcast involves a bunch of young food scientists presenting their novel research? That would be just awesome. Adam you've really hit something here
@ajuicejemas
Жыл бұрын
So unbelievably generous of you to offer to pay for these students' research ideas. Honestly this should be a thing that every big food KZitemr is doing!
@schwarzermoritz
Жыл бұрын
This. Is. Awesome. Let's crowd fund this. For real, if you start the Ragusea Family Cooking Science Foundation, I'll be the first to donate to that fund. And I bet I wouldn't be the only one.
@KalebPeters99
Жыл бұрын
Strongly seconded!
@F19_33
Жыл бұрын
Great idea!
@Cosmiccoffeecup
Жыл бұрын
Take. My. Money!
@Insertia_Nameia
Жыл бұрын
I can't donate much, but I'd happily do what I could, even if just once.
@hhiippiittyy
Жыл бұрын
I get the feeling Adam wouldn't give it his name. He'd be totally ok with you naming your foundation how you please, but...
@s3575
Жыл бұрын
Imagine he did his manscaped sponsor in the middle of his live speech 😂
@mz-hv2vh
Жыл бұрын
Pulls out a box of low carb cereal and milk
@Moerasgeest
Жыл бұрын
Ball deodorant!
@ahh3520
Жыл бұрын
I was away from my phone when that came on and for the first minute of it I thought he did 😅
@PurpleNoir
Жыл бұрын
😂 lol
@nananakeson
10 ай бұрын
I was really hoping for that 😂😂
@micha0585
Жыл бұрын
Who would've thought an aspiring music journalist cooking things in his kitchen with unreasonable amounts of white wine would end up giving speeches on food science in Penn State?
@BatDadx
Жыл бұрын
Life uh…finds a way
@hxhdfjifzirstc894
Жыл бұрын
College ain't what it used to be, son. This is middle school level material. Sources and footnotes? LMAO.
@blake7086
Жыл бұрын
love the profile pic :)
@falconJB
Жыл бұрын
@@hxhdfjifzirstc894 Yes, Unlike back in the the day when MIT students invited minor early internet celerity Otis Eugene Ray to ramble on about the Time Cube.
@Nikki0417
Жыл бұрын
This is a wildly accurate statement. 🤣
@AutoPAGH
Жыл бұрын
Cringe public speaking is so endearing and adorable in a way that's quite entertaining, thank you! So much genuine personality here. Also a Star Trek Fan.
@HululusLabs
Жыл бұрын
"Alex French guy cooking" made a great salt crystal video! He also made a pasta series. In "How Dry Pasta is Made Inside Italian Factory", they explain that Teflon helps the dough flow better during extrusion, while bronze creates more friction, hence the roughness (which was visible) and better sauce clingage (which was still assumed).
@JHaven-lg7lj
Жыл бұрын
I wonder if what’s happening is that the roughness changes the mouthfeel in a way that makes it seem like more sauce is clinging to the pasta?
@brettmajeske3525
Жыл бұрын
In 100 years this will be remembered as how the Ragusea Food Science Award began! One of my favorite podcasts! My background is in literature and proper citations are just as important in that field. Too many students, especially undergrads, seem to just copy citations from Wikipedia without actually looking them up to see if they actually agree with what the Wikipedia article is stating. One might be surprised how often old citations are maintained even when the article has been changed to reflect a different opinion.
@isaiahayers1550
Жыл бұрын
The Adam Ragusea Podcast in general is one of your favorite podcasts, or do you mean this particular episode?
@brettmajeske3525
Жыл бұрын
@@isaiahayers1550 Both!
@isaiahayers1550
Жыл бұрын
@@brettmajeske3525 right on! I tend to like the scripted stuff a little better from him but I definitely love that he stepped outside his comfort zone to speak in front of a crowd and also that he is encouraging them and supporting them financially. Very cool.
@xero2715
Жыл бұрын
@@jennifermarlow. Plato complained about this 2500 years ago.
@JKOOLDK
Жыл бұрын
Damn, Adam out here sponsoring students. Big respect!
@Homer-OJ-Simpson
Жыл бұрын
Adam, you seem like a very good person. More people like you taking some time to speak to students and provide some insights would certainly help more students really understand what's ahead of them after they graduate which will allow them to better prepare!
@KSAW00
Жыл бұрын
its great to see Adam at the big stage taking steps to ensure that science and literature continue to grow, not only for the companies that employ researchers in the fields, but towards the greater goal of satisfying curiosity. I applaud the fact that he is willing to part ways with the money for a 'greater good'. I hope this sets an example for professionals in all fields, not only mine. As a curious kid, now in the university system, thank you Adam.
@Rob-hh1ix
Жыл бұрын
Adam's sense of humor is so similar to my own that as much as 25% of the fun for me of watching his videos is the jokes. So it's doubly funny to watch his live talks and hear nobody laughing at his jokes.
@Anonymoose66G
Жыл бұрын
So you had no humour?
@bronzeowl9
Жыл бұрын
Dude groaned at his own joke at 6:45. love this channel
@AnimatedStoriesWorldwide
Жыл бұрын
Awwww I secretly hoped that the ad-read would be done live, in the auditorium!
@mctit
Жыл бұрын
Looks like his online audience is significantly less female than the IRL audience 😅
@tisjester
Жыл бұрын
@@mctit Have not seen what Adam looks like?!?!? LOL IRL ladies especially college going ones would find his looks, consideration for people, and his ability to be coherent in his communication to be worthwhile to go see in person. Add in his social awkwardness and the fact he tries very hard to not come off as condescending prick; makes him very well suited to attracting a live female audience in a collegiate setting.
@theprinceofinadequatelighting
Жыл бұрын
I think the thing that's funnier than any of Adam's jokes is when Adam's jokes don't land. Thanks for taking one or more for the team, Adam. Our entertainment is your embarrassment.
@CrimsonLegacy
Жыл бұрын
I was thinking the same thing haha. I love Adam of course, even with the dad jokes. I mean, I'm sure he knows there's a big risk of not getting laughs with a dad joke, but some of those were real oofs haha
@jogadorjnc
Жыл бұрын
Funding the research ideas is such a cool idea
@jacobsmith3617
Жыл бұрын
Love your goofy jokes Adam. Never not be you
@dalazul9711
Жыл бұрын
That research scolarship is an incredible idea. Way to go, Sir!
@ianbruce6707
Жыл бұрын
wish i would have known you were coming!! i’m a current materials science student at psu and this would have been a lovely talk to attend
@Jeffrey_OMP
Жыл бұрын
For growing up a yeast culture- look to the home brewing community! Common practice to make a yeast starter by growing the yeast in a “beer” without hops using water and dried malt extract. Can step up from small quantities of yeast to somewhat large amounts with minimal equipment.
@Merlin7
Жыл бұрын
Adam Conover and Adam Ruins Everything do a good job of citing sources during the show. They put a little box in the corner and have the citation pop up whenever he says something that needs citing and you can get the full list for each episode online.
@thepoppersshow
Жыл бұрын
Okay the novel research idea got me so excited, i really hope some of the kids take you up on that!
@joshuagoodsell9330
Жыл бұрын
Hey Adam, thanks for the great podcast. About yeast farming - look up how home brewers make a "starter" when they don't have enough yeast for a ferment or don't want to buy it. Lots of dissolved oxygen, relatively high temperature, and a nitrogen source like diammonium phosphate all encourage yeast reproduction.
@ColonizerChan
Жыл бұрын
The most interactive stem audience in a lecture Good podcast ^-^
@orkestra5205
Жыл бұрын
I love your channel and find it incredibly fascinating. I've been a cook for 17 years now, starting with a culinary arts degree and spent the ensuing years travelling, working under skilled Chefs, Bakers, Culinarians. At the same time, collecting books and research on everything from historical localized dishes such as sailors hard tack and pemmican, the history of beer and fermentation, to contemporary molecular gastronomy of the likes of the once renowned El Buli and onwards. I simply love studying anything food related and have so many books from around the world in categories such as historical documentaries, Herbalism, medical journals, college/university texts, food science papers, and traditional cookbooks of course. Some of which are over a 100 years old. You know what gets me, the more I learn, the more I realize... that there are so many contradictions over the decades, cultures and countries with so many complex variables that we truly know so little about food as a science and how it interacts with everything from preparation to digestion and all manners associated in between. As much as some individuals like to claim that they know everything about it 😂. My title may be a Chef these days, but I am at heart, a constant student of the culinary arts. There is so much yet to learn and like yourself, once you start questioning enough, you realize a lot of what you find has a rather vague and questionable origin. You've started something wonderful in encouraging young people to question more and promote research that may seem trivial now, but I have no doubt that will benefit future culinarians and food scientists alike. Cheers!
@santiagotha2290
Жыл бұрын
It´s just hilarious to see your effords towards comedy, congratulations Adam! The audience is tough but you will get there!!
@libbydormouse318
Жыл бұрын
Nice to see you talking in public again! can tell you are a little rusty but that you loved every moment the audience reponded! Keep at it Ragu King!
@JeffHanke
Жыл бұрын
I'd love to see some real research on seasoning of cast iron (and carbon steel). Oils, application methods, heating methods, number of repetitions, etc. Measuring hardness of the coating, resistance to heat/acid, "non-stick"-ness, etc.
@notacleverman9438
Жыл бұрын
Adam brilliantly crowdsourcing video ideas from his captive audience. Bravo on the TRIPLE dip on this one! lmao
@lukeleach9237
Жыл бұрын
And a video correction of the last pod episode, really a QUADRUPLE dip
@navybluebunny
Жыл бұрын
This is so cool! I hope the students take you up on your offer to fund their research!
@Great_Olaf5
Жыл бұрын
The in line citation issue is why I prefer history writing. Professional history writing uses Chicago style or Yurabian (a slightly simplified version of the same thing for students), which has no in line citation format, all citations are in footnotes.
@appa609
Жыл бұрын
Math papers are kind of a limit case of citations. Technically, every single statement in a good mathematical argument is self evident, but nobody would consider all of them to be common knowledge even among mathematicians. That's the source of the old joke. Source: It's trivial
@cultoffish8076
Жыл бұрын
Damn, stiff crowd. I love his "..alright" after every joke 😂 don't worry Adam, we're laughing!
@petervanderwaart1138
Жыл бұрын
As a kid, I asked my father whether the hole in a torus would get bigger or smaller when heated. An engineer, he replied that every dimension you could measure would get bigger.
@kuanged
Жыл бұрын
Don't forget to thank the Adam Ragusea YTPs too.
@forest.02.
Жыл бұрын
Yessssss!!!!!
@Dude8718
Жыл бұрын
Can't believe I haven't seen these
@snabbott
Жыл бұрын
Academic science experience or not, Adam does one of the best jobs I've seen from "edutainment" creators at reviewing scientific literature and providing citations.
@rdreher7380
Жыл бұрын
Umami is a Japanese word. The adjectival form already exists in Japanese. It's "umai."
@bjako
Жыл бұрын
Sources? ;)
@rdreher7380
Жыл бұрын
@@bjako 筋って俺。
@ginkgobilobatree
Жыл бұрын
Alex who has a youtube channel formerly known as "French Guy Cooking" had a video where he made hopper crystals at home after visiting a place where they do it in pools by the seaside in France or Brittany. Not sure about humidity etc. but yeah, might be somewhat doable.
@neondeer3396
Жыл бұрын
The video with the salt pools was talking about fluer de sel for the most part I believe! But Alex did make hopper crystals in a humid environment so it would def be worth looking into
@41rmartin
Жыл бұрын
Enjoying the fact that the lecture halls at Penn State don't just have 'read the whiteboard' lighting. They also have 'sexy moodlighting' err... lighting.
@emma70707
Жыл бұрын
Is this a lecture hall or one of their conference rooms/banquet halls? When we had invited speakers at large department club events in college like this, it was usually a catered dinner in one of the large conference rooms. But also, you do also need multiple "scenes" in college classes case you have a dark background slide (e.g. microscope slide with fluorescent dye).
@Purplesquigglystripe
Жыл бұрын
@@emma70707 I have no source but it looks like a lecture hall or at least a larger classroom with the sliding whiteboards in the back
@bbrowner
Жыл бұрын
He talked in a Penn State affiliated building off campus. So not exactly a lecture hall but close enough.
@emma70707
Жыл бұрын
@@Purplesquigglystripe , it looks like a fancy garage-style door behind him, not whiteboards, like you might find in a space that converts to al fresco dining when the weather is nice. As someone who has spent the last decade on various college campuses (college, interviews for grad school, grad school), this does not look like a lecture hall.
@emma70707
Жыл бұрын
@@bbrowner , such affiliated off-campus buildings were always much more wine-and-dine spaces than lecture halls at all the universities I've been at with or interviewed at. There's a place for a speaker but everyone else is definitely seated at tables not in rows of chairs, let alone in stadium-style seating. Maybe Penn State is unusual in this aspect but I doubt it.
@Atifxx
Жыл бұрын
It would be awesome if you and Kenji could collaborate to create a public research fund to help undergrad food science students research all these home cooking topics. If you both did that together and then shared it on your channels you could probably raise a crazy amount of money from your lovely subscribers to help even more undergrad students. Your bean idea is probably pretty easy to solve and I'm surprised the big bean corporations haven't fully addressed it yet. Beans contain a couple different things that contribute to GI issues and making you gassy. They contain a carbohydrate called raffinose that humans don't produce the enzymes to digest so that sugar passes through our GI tract and reaches the large intestine where our gut microbiome ends up fermenting it. And as you know, fermentation produces gas. One solution to that is the product "Beano" which contains the enzyme alpha-D-galactosidase to break down the raffinose. Beans also contain trypsin inhibitors, subtilisin inhibitors, and probably a couple other types of protease inhibitors. These protease inhibitors prevent proteins from being digested. Undigested proteins going through the GI tract = more gas and GI distress. Beans also contain antinutrients such as lectins and phytates. Lectins bind to carbs and phytates bind to minerals and prevent them from being absorbed. These can both also cause GI issues in some people and a lot of internet folk say it leads to "leaky gut" or decreased function of tight junctions in the epithelial cells of the intestines. Soaking beans and legumes rehydrates them and then draws out some of each of those compounds mentioned so the end concentration in the beans is lower than the dry product. I'm willing to bet there's something you could add while soaking to either increase the amount that you draw out of the beans or somehow neutralize/denature/deactivate them. Perhaps you could identify the genes in beans responsible for producing all those compounds? Maybe there's some heirloom bean out there that's way lower in all of those than other beans or legumes that could be cross bred to reduce those compounds? If you can solve that then beans would be much more easily digested. I'm curious how it would impact the DIAAS and PDCAS of the protein in beans. I don't personally think this is a viable solution to eating sustainably because the protein quality and BCAA content of plant proteins is significantly less than that of meat, eggs, and dairy. I think the best long term solution is changes in agricultural practices that are regenerative and carbon neutral or negative. Grass fed rotational grazing is an important part of this and positively contributes significantly to soil quality. Beef production doesn't have to be evil and terrible for the environment like the way large feedlots are. Some people you could reach out to for more information or maybe have on your channel as podcast guests could be Peter Ballerstedt because he has a PhD on that matter and also Will Harris from White Oak Pastures since he's literally a farmer and can attest to how it realistically plays out in practice. Or maybe reach out to a small family farmer that uses regenerative practices locally and visit their farm. Hope some of this information helps :)
@justin908
Жыл бұрын
The Ragusea Scholarship has a nice ring to it, Adam!
@michaellednev2904
Жыл бұрын
as other have pointed out, the method homebrewers use to propagate yeast is to prepare a starter. if you'd like, you can try to do an experiment on the "shaken, not stirred" approach to a yeast starter
@jamescassar5348
Жыл бұрын
This channel is such a gem. I might not agree with a lot of Adam's cooking hypothesis but damn, his podcasts and his information videos really are intriguing especially to us chefs
@nienke7713
Жыл бұрын
You could put quick citations on screen when they are relevang with the full citation in the description, that doesn't disrupt the floe but still shows for what bits those citations are relevant.
@JoshWalker1
Жыл бұрын
I hadn't bothered yet to check out the etymology but I too had wondered about "research" vs "search". (Mostly because I hadn't been in front of a search engine last time it occurred to me.) Thanks for doing that for me
@aka-vm
Жыл бұрын
Damn!!! The things you said makes sense not only from the food pov, but when it comes to research in general.
@CharlieMaris
Жыл бұрын
Homebrewer here, one of the issues you would need to take on when trying to grow large volumes of yeast would be cross contamination. We use hops as an antimicrobial to kill off bacteria that would infest our wort (unfermented beer). If I were to try and make a large colony of yeast, I would try to do it more like mushroom cultivation. Not with soil, but with sterile substrate and then inculcation. If you could get a large volume of sugary water, sterilize it, then you could add your most tasty strain of yeast to the solution without worry of cross contamination. As long as the solution isn't too sugary the yeast will reproduce and this will produce alcohol as a byproduct. The fermentation will crash once the sugar is gone or the ABV is too high for the yeast to continue. Leaving you with a bunch more yeast, with some booze on the side.
@addayum
Жыл бұрын
I was just needing to listen to a new podcast for work, good timing!
@Maxaldojo
Жыл бұрын
Adam puttin' his money where his mouth is! Props kind sir. Keep it coming!
@awilliammartin
Жыл бұрын
I did my graduate work at Penn State from 1999 to 2004. In the pre-everything online days, I was part of an NSF grant collecting event data from newspapers and can confirm that the stuffed Nittany lion was in Pattee library next to the microfilm.
@arieldahl
Жыл бұрын
30:20 when baking cookies and wishing that they become softer, add a fresh apple or unpeeled orange to the airtight container with the cookies. it works every time, although it takes a day or 2 at least for best results. it's effective even with really dense hard cookies like the German "lebkuchen" * *in the case of lebkuchen, some recipes call for the storage of the dough sealed in the fridge for a month prior to baking. this also seems to help this style of cookie to be softer
@hxhdfjifzirstc894
Жыл бұрын
Just pop stuff in the microwave with a cup of water for 30 seconds. BOOM DONE.
@JHaven-lg7lj
Жыл бұрын
I really appreciate Manscaped promoting testicular cancer awareness! I know a young man who discovered his testicular cancer when he went home after a class in nursing and examined his testicles the way they had been taught in class - 2 other guys in his year also discovered masses, on the same day. Know your body parts, please, and if you notice that they’re different than they used to be, get them checked!
@appa609
Жыл бұрын
If the pan surface is isotropic then the thermal expansion is homogeneous. It can be thought of as a scaling relation. The pores get bigger.
@tracematson385
Жыл бұрын
Very nice change up from the usual podcast though I really like the podcast format this every now and then would be very welcome in my eyes
@owenquillion3241
Жыл бұрын
Like the others, I want to thank you for that offer to fund the students home cooking research.
@thomasmcnally97
Жыл бұрын
Adam is the John Wick of foodies
@PubniteGK
Жыл бұрын
Adam is the professor/teacher we all wish we had but we don’t, either way great video, keep it up!
@JuryDutySummons
Жыл бұрын
I might be interested in donating a few bucks for a fund to help fund these smaller research projects you were talking about.
@sarzootashoota351
Жыл бұрын
Speaking as a brewer Adam: Growing large colonies of yeast is pretty easy to do but it requires time to do cheaply. I would recommend looking into DAP (Di-ammonium phosphate) and Fermaid O and K (proprietary yeast nutrient blends) as solutions to your stanky, sad fermentation. Pure sugar is not good for microbes just like it's not good for us and yeast need nutrients in order to grow healthy colonies. You may just need to invest in a small quantity of these ingredients to really give your fermentations a healthy start. I am sure you could also figure out a natural alternative using various dehydrated vegetable powders if you had more of a background in mycology than I do. There are many videos on KZitem of people who use a yeast starter for their brews, which is essentially just a very big healthy colony of yeast grown over one or two days from a packet of yeast.
@sarzootashoota351
Жыл бұрын
Here's one kzitem.info/news/bejne/moasy5t5noipmnY
@taejaskudva2543
Жыл бұрын
33:03 I took a quick look, and didn't see anyone mention it, but that gave me some Tony Stark funding research at MIT in CA: Civil War vibes. Much more realistic, but still really great vibes.
@EEETH37
Жыл бұрын
The audible groan at the "grey and white" joke 😂
@CrimsonLegacy
Жыл бұрын
I know right 😂 --> 6:50
@Elleaf1
Жыл бұрын
The background made me think you're just pretending to do a lecture in your garage😅 Love your stuff!
@RoseSiames
Жыл бұрын
Is it just me or is this man slowly turning into Keanu Reeves
@supimsatan
Жыл бұрын
Wrong, Keanu Reeves is slowly turning into Adam Ragusea.
@MaximusChivus
Жыл бұрын
It's convergent evolution
@scarletspidernz
Жыл бұрын
Adam Wick: Chapter 1
@MendedSlinky
Жыл бұрын
We need something like Kickstarter but for funding weird/minor research.
@rice__eater
Жыл бұрын
you know its a good day when adam has a manscaped sponsor
@dragonslaya16
Жыл бұрын
I never understood the point of manscapped i just use scissors
@MaximusChivus
Жыл бұрын
@@dragonslaya16 I ain't about to accidentally castrate myself with my shaky ass hands
@PoznaTwizzy
Жыл бұрын
@@MaximusChivus I feel you man 😂
@SirWussiePants
Жыл бұрын
If you want to make a lot of yeast from a small amount of yeast make wine. Wine from juice should have minimal sediment other than the dead/inactive yeast. Plus you can market your product like "Chardomite" (from Chardonnay) or "Mermite" (from Merlot).
@teknophyle1
Жыл бұрын
I appreciated your jokes. tough crowd. must be elder millennial nerd humor
@CrimsonLegacy
Жыл бұрын
Meh, as much as I like Adam for his cooking videos backed by science, his jokes aren't good. I mean, for example, did you find humor in his joke at 6:50? There might be a small group of his followers that appreciate his humor such as yourself, but I think the reaction we witnessed in this video shows how his jokes land for the average person. It reminds me of Miranda Sings or Freddy. They're funny on KZitem to a small audience, but once they're on a talk show where they have to try to appeal to a general audience, they flop.
@teknophyle1
Жыл бұрын
@@CrimsonLegacy late reply, just saw this. 🤷♂even professional comedians will have a few duds. And IDK, I think even non-fans that like dry humor could appreciate it.
@antpatedakis
Жыл бұрын
Regarding yeast extract, why not use yeast from winery rather than a brewery? Wine isn't bitter, plus I suppose wine flavors would go well with the foods you would put the extract in. Maybe I try it after this years harvest.
@jond9406
Жыл бұрын
I doubt anyone will answer this question but something I've always wondered is how much do you need to chop garlic for whatever meal I'm making. I help my brother cook meals for my family and sometimes he says that I haven't chopped the garlic enough when we're cooking it and I can't help but feel like whatever extra he's doing is just not necessary.
@harambo88
Жыл бұрын
fact is, most time you do not chop anyways, you want chunks or you want them not. then you use a garlicpress. the flavor gets boosted like crazy, so if you want no chunks but flava, press, if you want to chew, chew. and yes, such a afterwork that has no effect is passiv-aggresiv behavior and i think in those cases are skillets the best tool. move it with about 160mph torwards his face till the common sense penetrates the brain:D
@greggmacdonald9644
Жыл бұрын
Adam, at 43:23 where you mention the blog post about making hopper crystals at home, and where you say you can't do it where you live because it's always humid: Couldn't you get a dehumidifier (or 3) to lower the humidity in a closed room, and redo the experiment there?
@Arithryka
Жыл бұрын
30:21 I've heard that keeping a tortilla with your cannabis helps keep it from getting dried out 😅 48:14 it's 3 octaves. you stop at 100%, that's unity.
@diablominero
8 ай бұрын
Home brewing alcohol for personal consumption is legal in the US so long as you don't make a ridiculous amount or distill it. It sounds like the molasses yeast probably ran out of nutrients and stopped growing -- diammonium phosphate might help. Or just buy some Fermaid O, which is dehydrated lysed yeast, sold for feeding to other yeast.
@unclesteez2934
Жыл бұрын
Haha I'm willing to bet he wrote *audience groans* at that 7 minute mark😊
@CrimsonLegacy
Жыл бұрын
6:52 to be exact hahaha yeah you're right
@ConnorJohnGriffin
Жыл бұрын
Who'd have thought research and refried beans would have so much in common, etymologically.
@thomasgronek6469
Жыл бұрын
Pier reviewed papers SHOULD be torn to shreds by one's piers. However, it as become an affirmation of one's thoughts by one's friends and science is now done by consensus. Thanks again for the presentation.
@eduardodiazdiaz3237
Жыл бұрын
Many people were loudly thinking tin when Adam said that metals expand when heated.
@colinstu
Жыл бұрын
20:28 I don't have this problem with cast iron and all-clad D5 pans.
@Nardo_stpierre
Жыл бұрын
This man’s a whole living legend
@ryanroyce
Жыл бұрын
This was Adam's personal "Tony Stark" moment... must've felt real good :)
@thorneto2742
Жыл бұрын
This man just pulled a Tony Stark funding all these kids projects lol
@geoffreyguidry5967
Жыл бұрын
Adam, my guy, as an avid homebrewer having won many medals in the art, I can guarantee you we could collab on a way to source cheap, tasty yeast from propped commercial beer batches (which can be easily sourced) and very cheaply propagate those already large (cell count wise) batches into the high volume sort you seek. I found myself profoundly jealous of not being a young Penn State student in that lecture room. Well done.
@a_l_e_k_sandra
Жыл бұрын
Many universities support partnerships with the industry. Reach out to the department.
@teotzinpruneda1486
Жыл бұрын
thank you Adam for make me recover faith on humanity ...
@1998tkhri
Жыл бұрын
I got the Trek and Alton Brown refences. I clearly watch videos for people 20 years older than me
@Ben111000111
Жыл бұрын
17:46 Definitely my idea of the worst thing in the world. I’ve had one, maybe two, professional haircuts since my mother stopped dragging me along with about 30 years ago
@Mote.
Жыл бұрын
Great!! Reminds me of watching Aron Ra do public speaks like this
@fukpoeslaw3613
Жыл бұрын
Aron Ra is a lot more masculine though, even has uploads of himself eating crazy amounts of capsaicin.
@fruitylerlups530
Жыл бұрын
lol weird Aron Ra and Adam Ragusea are two of my favourite speakers
@augusthavince8909
Жыл бұрын
"Umamish." Or maybe "umami-do" (I'm guessing on the Japanese. Probably not right). Addendum: 'Umai' is the adjective that means pleasant and tasty, or meaty and spicy. 'Umami" is derived _from_ 'umai.'
@Jeffrey_OMP
Жыл бұрын
What about just “umam” ?
@dcseain
Жыл бұрын
Is umami meaningfully different from savory? I hold that it that, in English, they are interchangeable.
@Maggies87
Жыл бұрын
44:56 The “screaming” tomato video was terrific. Yeah, lots of viewers caught that octave calculation error. Oops!
@DextersLab99
Жыл бұрын
if this was standup he would bomb so hard lol
@michaelmartin7312
Жыл бұрын
Love the potato boiling question. Cold vs hot water to start. This is a burning question for the ages.
@ejrupp9555
Жыл бұрын
(1,2,4,8)100% ... 4 octaves delta, so, 4-1= a 3 octave drop ... or 2ⁿ = 8, so n = a 3 octave drop. Do I have to cite a reference? 545 BC ... Pythagoras ... it's Greek to me.
@malachite-6172
Жыл бұрын
sheesh adam is going places
@undeniablySomeGuy
Жыл бұрын
adam is already at places lol
@JKOOLDK
Жыл бұрын
Yeah he has won
@themeltingJason
Жыл бұрын
🔥 You're awesome for helping fund curiosity and research!
@petruraciula9056
Жыл бұрын
Penn State! Boom! ... i'm ... i'm not even from the US. But it felt gooooood!
@kateworm
Жыл бұрын
The adjectival form of umami is "umami", the same way the adjectival form of "sweet" or "savory" is sweet or savory. It's a compound word that just means "delicious taste".
@kateworm
Жыл бұрын
On a second glance I'm pretty sure each of the five tastes are already adjectives (sweet sour salty bitter umami)
@eduardodiazdiaz3237
Жыл бұрын
Man, you are the best when it comes to product placement.
@afropunk902
Жыл бұрын
Awesome podcast! Put me right to sleep hahaha (trust me, in a good way) Definitely a must re-watch at work!
@jacobh1833
Жыл бұрын
33:26 big hero! That's awesome of you to do!
@rougenarwhal8378
Жыл бұрын
i probably would have cut out the credibility/scholarly citation bit but you did good
@Magmafrost13
Жыл бұрын
I remember when the question of expanding metal with a hole came up as an extension question in a high school physics exam. The teacher had to go over the answer afterwards because its so unintuitive. Sure wish I also remembered what the answer was.
@slayerpianoman
Жыл бұрын
Early! Excited for this one Adam, cool to see a change of scenery!
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