Spaghetti con broccoli aglio e olio

[zjplunkett]

I am loving the Adam retirement arc. It hasn't been a retirement, but I can tell you're doing stuff because you're enjoying it and want to share it, rather than you feel obligated to deliver on a time table.

I would much, much rather have less content that you clearly enjoy making than a ton of content that feels forced and obligatory. You do you whenever you want to.

[xavierhuc]

Every year, Adam comes up with new ways of not bothering with complex processes and more dishes to wash. And we love him for it.

[AlRoderick]

Drizzle and sizzle sounds like it should be an oil collaboration between Martha Stewart and her friend Snoop Dogg.

[needamuffin]

My parents still use the knife set they got as a wedding present nearly 40 years ago. I noticed my dad never actually uses the chef's knife and instead always cuts things with the paring knife or a dinner knife. I asked him why and he said the chef's knife is too dull. I grabbed the honer and ran the knife across it a few times and he said it was good as new. I know that's not actually sharpening it, but the fact that even that little effort that made such a huge difference really illustrates ehat you were walking about with that generation and knives.

[mozata]

I like the amount of confidence in using the A-Roll to both speak directly and narrate the B-Roll, makes for a ton of smooth transitions!

[raymax_]

I could eat broccoli every day. I never understood the disgust people felt for it, it's so delicious with just a little bit of olive oil and salt.

[NA]

I'm normally 100% in agreement about steaming, or stir frying, vegetables - especially broccoli. That said, classic pasta broccoli uses the broccoli boiling water as the pasta water and imparts an extra character to the pasta, so I think this is a good exception to the no boiling rule. 1) Because boiling briefly isn’t robbing that much and 2) you get some of that back in the pasta. The flavor difference is noticeable.

[uishy]

0:52 "Orbit around the crown upside down and just kind of cut down"
BARS

[StuartCuthbertson]

Adam, you gotta try this but with one additional ingredient: anchovies. Broc and anch pasta is my #1 quick weeknight go-to. Use anchovies in olive oil, obviously, fry the whole lot gently to a homogeneous mix, add garlic for a bit, then cooked pasta, emulsify with some pasta water, add cooked broccoli last with seasoning/parm. It's just 🤤

[ivanobiagioni]

Hi Adam, I'm from Italy and in my family almost every time there's a vegetable that needs to be boiled and added to pasta, we use the same cooking water for the vegetable to cook the pasta. I recommend you try pasta with broccoli rabe to try this method. Far better than just the broccoli pasta.

[cebo]

I find myself using a garlic press about 50% of the time these days; depends on all sorts of stuff like how much garlic I'm processing, how lazy I'm feeling, if I already have a dirty knife, what the dish is and if it benefits/hurts from large garlic chunks, and if I'm also doing ginger.

But the thing that made the difference was getting a garlic press with a built-in "cleaner". It's basically just a grid of pegs on the back-side of the press that fit through the holes to push out anything that gets stuck in them. Cleaning out the holes was always a huge pain and you had to do it or else it got gross, so skipping that part made me more likely to use it.

Also, credit where it's due, getting a garlic press was what got me to start using fresh garlic instead of pre-crushed garlic.

[hmmrage]

you do not get a "$5 gift set" with your code, it just takes $5 off the $42 'gift set' of two bottles. just fyi

[ultrasuperkiller]

This is honestly peak Ragusea, not super formal and doesn’t try to explain every scenario deeply, he’s retired, he doesn’t care and just skips a rigid script

In a calm voice: Now here’s how you do vegtables, first bring out the specialized bulky and expensive bamboo steamer and… NOOOO just put them in a pan with some water and a lid AND BOIL IT!

[LongJumpUltras]

Little trick with the broccoli is making small cuts at the base of the florets and then gently pull them apart. This will separate them naturally instead of using a knife and creating more scraps.

[Mattexe]

Hi Adam I've slowly become a massive fan bc I find your recipes the best mix of techniques, flavor and ease. Also I appreciate your respect to actual science and not "guy on Internet said"

[pkillboredom]

I could just be having a poor comprehension day, but the ad makes it sound like the whole set costs $5, not that its a $5 off coupon, which is what I'm seeing.

[HessianHunter]

2:00 When recipes call for "parboiling" a green vegetable I usually just steam it like this. As far as I can tell it accomplishes the same task faster, which is to cook the outside of the vegetable just enough to darken it w/o pulverizing the whole thing to mush.

[LazrCat]

Graza is cool because they went "let's take the infinitely recyclable glass and metal that all olive oil has come in for forever and replace it with stupid single use plastic" and for some reason everyone went "yeah sure that makes sense, I love good marketing"

[LoveMyCoffee]

Your recipe is good. I agree with your dad to par boil the broccoli prior to frying, never used a garlic press, slicing it is simple. If you add Red Chili Flakes & garlic while sautéing the broccoli & oil, it takes it to a whole other level … I was taught this in Italy ❤

[fynaglin]

I would always use the entire broccoli stem. Adam is not wrong about the "woody" part of the stem, as I learned this usually happens when broccoli gets old. But you can eat that part as well, you just have to use a peeler to shave the woody part off. The center is still tender, but some may feel it isn't worth the effort. But I personally believe it is worth, sadly in my areas markets rarely carry full, whole crowns. More often than not the stem of the crown is cut off where I live, so I get very little stem. But you can peel the woody broccoli if you want to put in the effort.