Cooking internet and lifting internet have the same problem

[JYT]

"Lifting is all about doing the same motion over and over and over and over again until you lose all your gains or die, at which point you lose all your gains." This line murdered me

[AntVenom]

You really do have an incredible ability to lay things out in a highly intelligent manner that’s also easy to digest. I mean duh, we all know that… but it’s refreshing to hear such a reasonable mindset for something like body building and how it relates to cooking. What you said towards the end about the “why” really moved me. Good stuff as always Adam!

[Sewhat]

As a former cook and now a nutritionist and exercise physiologist this is so spot on. There are so many variables to both food and exercise but at the end of the day just making a small step to a better you is better than no step at all and infinitely better than backtracking.

[pologutierrez]

This guy just got me to watch a 20 minute lifting video about why it is a waste of time to watch lifting videos. Hats off to him.

[pablo-znmg]

This is the quintessential Adam Ragusea video that turned me into a habitual watcher.
Mixes two activities I’ve been into for decades and plus it’s hilarious to watch.

[arturbecker]

"Being good at what you do doesn't mean you know why are good at what you do" thanks for putting this in words, I was trying to synthesize this concept for a while :D

[etherdog]

I can barely imagine the effort it took to get the continuity of the garage and kitchen scenes to meld so seamlessly, Adam, and the audio was exceptional!

[BikeNEPA]

Scientist here. You have done an incredible job of explaining and teaching people how to critically evaluate literature and determine the limitations of a study. I'll definitely recommend this to college and highschool science teachers!

[nubcake]

I have never been so adequately humbled and struck with a sudden fit of laughter as Adam's delivery of "absolute dump truck."

[Joe-txls]

For most of my life (mid 20s so not much) I have really struggled with being told “this is the correct way of doing it” and then someone else saying the opposite or something different. It always made me feel like I am doing it “wrong” no matter how I did it. This video feels like a breath of fresh air to hear externally that it’s not critical to only do something the “right” way. Honestly, thank you for putting this in words I wasn’t able to for some reason. And to hear it on the two topics I have ALWAYS struggled with learning for that exact reason you pointed out….truly a godsend I needed.

[Ahmadabdal_]

17:15 bro absolutely fumbled the bag by not neglecting his baby son to get the most massive dump truck to have ever been witnessed

[barranch]

Love this. "If you want your food item less raw, placing and replacing it on a very hot surface repeatedly will always do the trick."

[czxr_]

The funny thing about the "starch is cheating" sentiment is that putting pasta water (salty starch water) in the sauce for your pasta is an old technique.

[munjee]

Adam explaining how his other interests are actually "related to cooking, okay!" Are the best videos on this channel

[fredaap]

The kid thing... Yes, yes! The second child didnt sleep past 4 in the morning and my wife had a post natal depression so, it was up to me to fix it. I got so tired, and still dragged myself to the gym and it made me feel even worse. A good friend told me to stop going, just walk with the baby and accept that the kickboxing days were over for the time being. And I felt much much better. Now I started training again.

[usuallydead]

I love how Adam's videos basically run from the starting point of "This is where food comes from" and ends up at "And that's why we should be alive."

[naftalibendavid]

I’ve been teaching research methods for 30 years and I have tried to make this point every year. Effect sizes are more important than statistical significance. Thanks for spreading the word.

[true-fgc]

As a person who's deeply interested in cooking, coffee, and working out who also watches Sean Nalewanyj, this video feels almost specifically made for me

[mouthfulacoque]

That garlic bit is super solid. To answer that question for everyone wondering, garlic is fat soluble. You can extract the garlic flavor in any fat you use (lard, butter, vegetable oils) and get the same result from crushed, sliced, and minced. At that point you only make a difference in texture.

When taking garlic raw, emulsifying will round the flavor. Slicing and shingling will create a sweeter sensation in the same vein as pickled ginger. Mincing will be more like pepper. Rough chopping will add an onion-y bite. I use all of these techniques on a case by case basis.

I hope this sparks some creativity in any aspiring chefs online

[obiwannabe]

I feel like this applies to many communities. Gardening is another one I'm in — I find almost every gardener believes that planting something in a tiny container and incrementally moving it into larger and larger containers can make it "easier to water" but also adds a lot more time transplanting, where just putting some seeds right in the ground seems to work pretty well for almost everything I've grown. Tiny differences may help, but making it seem like "it's important" creates barriers for others to enter the space