A Good Start
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“If you are familiar with and enjoy Adam Ragusea’s YouTube cooking channel, then this podcast is likely for you. It’s too early to say if this podcast will have a set structure, but, if the YouTube channel is any indication, there will likely be wide ranging historical, etymological, and culinary discussions. Adam’s previous work in journalism and public radio definitely gives the podcast a polished feel, even with only a single episode produced and released. If I were to have 1 critique, I wished that the conversation with guests would comprise a larger part of the podcast, in a vein with the conversation Adam had with J. Kenji López-Alt.
During the Macaron episode of Adam’s YouTube channel, we learn that the Mirror Universe Adam has a goatee and prefers making round, shiny top macarons with feet (unlike the rest of the Mirror Universe population who go crazy over more “roughly” made macarons). At the time that episode was released, Prime Universe Adam was clean shaven. Now that Adam has a beard, does that mean the his Mirror Universe counterpart is completely clean shaven or has he ditched his goatee for mutton chops?
As an actual non-Star Trek Joke question, I know that to make your videos more accessible, you do not use any expensive equipment (like a stand mixer) that viewers may not own. Are there any recipes that you have avoided because they would require specialized equipment? As someone who has been here since the original pizza video, I recently purchased a home pizza oven and was amazed with the results, which are far and above what I was ever able to achieve with a home oven.”
Blaker319 via Apple Podcasts ·
United States of America ·
03/23/22
More reviews of The Adam Ragusea Podcast
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“We’re all here because we love Adam. I’m so stoked for him that he will reach much more audience through this expansion to his channel. Great show buddy
Q&A Entry. I find myself loving to cook because I find it fascinating to take a bunch of nothing and make it into something great. I...”Read full review »
J slinger via Apple Podcasts ·
United States of America ·
03/20/22
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“Long time viewer - so happy to see you transition to this format! I’ve always thought one of your greatest strengths has been incorporating food science and history into recipes and I think this is the perfect way for you to explore more of that process. I have two questions (hopefully that’s not...”Read full review »
aksharS via Apple Podcasts ·
United States of America ·
03/20/22
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“I’ve been a long time subscriber of Adam’s YouTube channel and his cooking has influenced all facets of my cooking. I’m pretty sure Adam’s bolognese was the first thing I cooked that wasn’t frozen and out of a box. I really liked the opening essay (even if it may have started a little existential...”Read full review »
Jared Deck via Apple Podcasts ·
Australia ·
03/21/22
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