As someone who runs an ice cream shop, most customers that complain about the shake typically say it's not thick enough. Which is why we use semi frozen milk (liquid but with icey chunks) which gives it a thicker texture without drastically changing the costs/forcing us to charge more.
That’s why I go out to see businesses like yours for my milkshakes needs. I can never achieve that painfully thick shake I crave at home the same way y’all can.
@@Maximus-rm7jn eh, I actually prefer it when it goes through straw easier, usually I just stir the drink with my straw a bunch, feels more like a thick version of strawberry milk.
@ now I'm gonna count the number and edit this comment with how many Adam showed EDIT: 6, 6 Shakes. And I'm proud of Adam for knocking us New Englanders again. Blackberry Chocolate Sundae Mint Orange Marmalade Sorbet Oreo Fluffernutter
Carefull with that tho. Ryan Gosling got fat for a role with just drinking pints of ice cream. Its basicly drinking pure sugar mixed with saturated fat.
Adam truly is a master of cramming a ton of information into a script without it feeling like an information overload, his instructions are so specific and detailed yet it feels so natural. You can tell he used to be a college professor; he understands how to convey information in an easily digestible way.
@@fezii9043 he was a professor of journalism and from his videos its clear he knows his stuff and was good at both. Its probably why his deep dives into food science/history are so good, even when he is clearly making a point in favor of one side it doesn't detract from the lesson which still has enough nuance to see the other side.
"Endless beds of mint for some reason". I like to imagine that's why the previous owners sold the house...they planted 1 tiny plant a few years ago, and got worn out trying to fight off the mint invasion. They left to start a new blissful mint-free life far, far away. Mint smells wonderful, but it's SOOO invasive (though great in pots!). It usually takes multiple years of ripping it out to actually eradicate it, so good luck!
Mint smells nice when it's a handful of plants. I used to work in a warehouse next to fields of mint. It's very overpowering, and then the days when they freshly fertilized the crop. Mint and fresh fertilizer is a disgusting smell.
When Adam said “From this Beloved Local dairy” I thought in my head That from Macon Georgia was coming next. The Knoxville Tennessee just hits different
I honestly love how passionate Adam was getting about whether milkshakes should be drinkable through a straw or not. The line about oreo pieces not fitting through his "double-wide straw" really made my day. Ill follow this channel to the ends of the earth, truly
@@tsotate That's not correct. Many more expensive brands of ice cream have eggs in them. My favorite homemade ice cream has eggs in it. It's only considered to be frozen custard when it has more than 1.4% egg yolk. If it's less than 1.4% egg yolk it's ice cream
Pro tip: Most milkshakes you buy at say, an arby's or Mcdonald's are formulated THICK so that they can survive the drive home if you order them at the drive in, OR, if you order them inside with your meal, they will be ready by the time you're finished. They're actually formulated so they can sit for a while before you mess with them and about the time you're done eating or driving and eating, you've got a near perfect shake consistency. A few stirs with a straw or spoon and they're perfect.
@@mehdiahsan4042 i shall participate in this war (or will i? i have no idea i just came here to join the fun i have not idea if i actually want to join this 'flame war' of sorts)
Lactose if the milk's sugar, the sweeter the milk the more lactose there is. Since evaporated milk is just concentrated milk it means it sweeter and even worst for your guts
Someone call the TVA, we got multiple variants of Adam Ragusea, warning we got multiple Adam Ragusea variants, TVA Minuetmen are to be cautious. Agent Mobius M. Mobius is advised to leave Loki back at HQ.
Hey adam! You should try sweetened condensed milk! It adds the same thing that both the syrup and the evaporated milk adds plus a better mouth feel, sweeter flavor, and less ingredients. Ive done it before and it is fantastic.
@@gangsterkami1 yea, I also used to work at chick fil a and i heard that sweetened condensed milk was actually a key ingredient to make improvised shake-base (the thing we mix with the ice cream to make a shake). To me, it allways tasted like thick, melted ice cream, that was allways too sweet and creamy to drink by itself and feel good about haha.
Yep that'll do it for sure, but you lose the ability to control the sweetness. Plus I find it difficult to save and use an opened can of sweetened condensed milk, where as the evaporated milk comes in a resealable container and you can keep it in the fridge for a really long time.
I didn't realize a marshmallow cream and peanut butter sandwich was a thing anywhere. I independently discovered it when I was about 9 years old, I never made it often, despite it being very good, because my mom was protective of her marshmallow cream and it was hard to spread. I think she only bought it for fudge or some other dessert. I recall scaping together what little money I had to buy my own jar just for sandwiches at one point, so that can give y'all that haven't had it an idea of how much a kid likes it :P
@@JemRochelle literally have it all around my property. I live in tthe desert, bastard plant is everywhere, but also it's down in my greenhouse which makes for a great tea.
@@JemRochelle I don't know. My great aunt and uncle had some really nice spear mint they had planted in one spot in their yard. Loved taking a leaf and chewing it. I think it's all gone now. It never spread. And just kept getting smaller and smaller until it appears to be all gone now. Which makes me sad.
For the kids I make chocolate banana milkshakes (you need a blender for it, a submersion blender won't cut it) 2 frozen very ripe bananas (so that they are at their sweetest) equal parts milk 1 heaping tbs cocoa powder splash of vanilla. It's a milkshake that they can have every day and they love it!
Probably my favorite shake is sold in gas stations in upstate New York (Stewarts if your wondering), it’s a coffee shake with maple syrup and milk. The coffee flavor is not to overpowering because of the syrup and I love it.
Stewarts has the best dairy products, i moved to CT and miss their milk & icecream. Now i have to buy whole milk to match their fat free in terms of flavor.
Adam’s first video in the new kitchen: *5 foot columns of flame and fear.* Adam’s second video in the new kitchen: “Here’s milkshakes! Cold, COLD milkshakes that definitely don’t ignite!” Coincidence?
I love putting a pinch of espresso powder in milkshakes for that coffee tang. Know it wasn't on this video, but def my favorite thing to add to shakes.
I work at a burger and ice cream place, I can confirm I make some shakes thicker therefore giving it more time to ‘loosen’ and melt before the food is ready.
When Adam said that restaurants usually give you a little extra, that reminded me of when I went to a restaurant and when I ordered a Vanilla milkshake I got a pint of milkshake and the so called “little bit of extra” was a little more that pint of milkshake. In total about 2 and 1/4 pints of milkshake. Not sure if they do that anymore but it was really good
This was great! I loved that the process shown can be applied to literally anything. I used a countertop blender, and chilled it a bit, and added some ice cubes. I also chilled some glasses as well. I used the two scoops of ice cream, and the splash of vanilla, but I added maybe like 3 1/2 spoonfuls of simple syrup. I added like a handful of some blueberries I had picked from earlier this week that I had frozen for this, since I wasn't using the chilled glass. I added some lemon juice, cinnamon, and more sugar as well. (also added some blue food coloring, don't tell anyone). Put some more blueberries in the bottom of the drink itself, topped with whipped cream, then put a mint leaf and some blueberries, both of which I picked just a minute before. I might be trying the creamsicle and oreo ones soon!
@@dannymac653 my guess is Knoxville is cheaper than Macon. Macon is pretty close to Atlanta so higher housing costs. But he and his family wanted to buy a home
@@jameys2864 He mentioned a few videos ago that he was saving for a bigger house because his current one was getting too small for his family, namely his children.
I spent most of the video scratching my head at all the solutions to problems I've never had, lol. Maybe I'm some kind of savant, or maybe I just have low standards, but putting flavored ice cream and milk in a room temperature cup and blending with a fork always has good results.
Yeah, I've made hundreds just with a spoon and had no trouble with the ice cream melting before I got it mixed up. Obviously a blender is better to have perfectly even consistency but that's another thing to clean. Adam's ice cream seems to be immediately melting when it's in the mason jar, so that's probably a big part of his problem.
Vincent Vega: That's a shake, that's milk and ice cream? Binging with Babish: "Challenge accepted." Adam Ragusea : "Move over." With guest appearance by TinyWisk™
Just the way the sunlight hits that kitchen. I've thought about adjusting my go-to white balance accordingly, but as you say, it looks kinda nice, so I've been going with it.
As a life-long New-Englander, I never knew the difference between a shake and a frappe. Thanks, also that fluffernutter shake looks amazing. Lastly, the "original" milk shake, as I understand it, was made with a cocktail shaker to whip and thicken the drink.
Coffee syrup is excellent too! Also a Rhode Island thing. Just make simple syrup with strong brewed coffee and keep the temp a little lower so it doesn't boil super hard or super long (otherwise a little too much bitterness). Great on or in ice cream, shakes, frappes, cabinets (cabinet is a RI word for a kind of shake), or just stirred into some milk (coffee milk is the state drink!).
RI, represent! I wish more people knew the majesty of Rhode Island's Coffee Milk, Coffee cabinets, and Awful Awfuls, but I guess we're just stuck being the only ones to know the secrets outside of NE.
@@Valanway It's the best kept secret we're not trying to keep! I even did a short on my channel a couple months back on how to make your own coffee syrup because it's so deceptively easy. Maybe we're too small and our voice can't be heard.
The Fluffernutter Milkshake seems like a good way to get the flavor of the sandwich that my grandfather ,who was from Mass, gave my mom and thus me while staying cool here in New Mexico.
Milkshakes were my grandmother's favorite. Thanks for making this video Adam, brought back some childhood memories. (Also, I too have a crap ton of mint invading my garden, with little idea of what to do with it, besides making mint watermelon salad and mint infused water...)
I worked as a shake maker at Steak an’ Shake in my earlier years. People would absolutely complain about their shakes not being thick enough or they felt they were being ripped off. I totally agree, milkshakes need to be drinkable or it’s just ice cream!
One of your best videos yet. loved the straightforwardness, multiple different versions, upside down bear, the whole lot! Any way to make a Creme brulee milkshake??
5:20 Fun fact about mint, it’s actually a type of weed. I remember weeding mint out if my garden over at my agroecology class, and every two days, the mint would just grow right back. Nothing too bothersome with a bit of upkeep, but you won’t be running out of mint anytime soon
Adam talked about Milkshakes being too thick to drink. I *love* that. I eat milkshakes with a spoon when they are thick. If they melt too much to be eaten like that, I freeze them until they thicken back up.
If you dont have mixins a whisk works well for blending the drink, whenever ive used a blender it comes out kinda lumpy as it sortof refreezes together partly in the glass and then partly melts leaving lumpy bits in liquid
I can explain the endless bed of mint, mint is a plant that grows off it's root beds which spread like a fire during a drought. It's vastly more competitive than grasses and native weeds in a yard because it grows fast, taller than most grass is allowed, and has wider leaves which catch more sun to feed that spreading root bed.
Re: "nobody has to know" about food coloring: I actually do. I have a food intolerance to the common food dyes. They give me symptoms like headaches and abdominal cramps. Europe has banned our food dyes but they are still legal and in use here. This is a topic for one of your Monday videos. Reach out if you want to hear my story.
When I have old Strawberries I chop them up tiny and pour sugar over it. They release water and make a kind of chunky syrup that I use in milkshakes (or top desserts)
yeah I work in food service and can confirm the reason shakes are sold so thick is bc that's just how the majority of customers want them. We get more complaints about them not being thick enough than anything else about our ice cream.
I absolutely love both your style and delivery of your videos. Not to mention the killer entertainment AND education! I have gained so much knowledge and confidence when cooking.. So much appreciated
Evaporated milk in a shake is an interesting idea I'll have to try. I like the orange marmalade idea too. My favorite shake is a chocolate malted. About 55 years ago a friend of my uncle's who owned a lunch counter in Manhattan's SoHo neighborhood taught me that the secret to making a great thick shake without masses of ice cream is to use REALLY cold milk; milk so cold that it’s starting to freeze and even to solidify around the edges. It really works and is a method I continue to use to this day. I consider it a more authentic method since it’s *not* just liquified ice cream like yours produces, but an aerated blend of ice cream, syrup, and milk (and optionally, malt) which is what I think a shake is really meant to be.
Yeah this, it's insane how sweet american foods are. I have never once added anything with sugar to a milkshake other than the milk and the ice cream. Even american bread is often sweet...
Hey Adam, since you're a fitness enthusiast, i'd like to see your take on a protein milkshake. I imagine it would be something like Vanilla whey protein & Olive oil protein milk shake, with just a touch of white wine just for acidity.
@@xarch7208 Well, the oat is more like the sand in the cement if you know what I mean. I also put in whatever fruits I have, molasses, honey etc. It's actually quite tasty
Oh my GOD! FLUFFERNUTTERS! My dad was from MA and I had them so many times as a child, even though I'm Texan thru and thru. We even had our family up in MA send us a milk crate's worth of that exact fluff because our stores stopped stocking it.
@@techstormster Don't know why the agressiveness but I just appreciate consitency in texture. If there's any varient in texture in a different bites, it's a big turnoff to my senses. In terms of heterogenous flavor, I think it depends but I do think it works big time in some cases.
As someone who runs an ice cream shop, most customers that complain about the shake typically say it's not thick enough. Which is why we use semi frozen milk (liquid but with icey chunks) which gives it a thicker texture without drastically changing the costs/forcing us to charge more.
That’s why I go out to see businesses like yours for my milkshakes needs. I can never achieve that painfully thick shake I crave at home the same way y’all can.
I wish I could find one of those stores they seem really nice.
@@MacaroniDemon it's true. ice cream shops and in-n-out make shakes with the viscosity of peanut butter and it is absolutely divine.
@@Maximus-rm7jn eh, I actually prefer it when it goes through straw easier, usually I just stir the drink with my straw a bunch, feels more like a thick version of strawberry milk.
If I wanted a dairy sweet based product that is so thick it can't pass through a straw, I will just eat icecream
im forever gonna miss the "Here is beautiful Macon Georgia"
when new video D:
@@tanushbhansali ikr
F
Agreed
I never knew YOU watched this channel :0
"I don't want to drink a pint of ice cream"
Well that makes one of us.
He probably drank more by the time it was done with this video I didn't count how many shakes
@ now I'm gonna count the number and edit this comment with how many Adam showed
EDIT: 6, 6 Shakes. And I'm proud of Adam for knocking us New Englanders again.
Blackberry
Chocolate Sundae
Mint
Orange Marmalade Sorbet
Oreo
Fluffernutter
Carefull with that tho. Ryan Gosling got fat for a role with just drinking pints of ice cream. Its basicly drinking pure sugar mixed with saturated fat.
You're hilarious! This really made my day, thank you.
@@alexforce9 lol I think everyone knows that drinking pints of ice cream is a lot of calories
Oh no, now we have to remember that Adam is from Knoxville, Tennessee
Lmao
man Macon will not be forgotten
WHAT? I sure missed this news.
😂
@@redwoodprosth yeah, pretty recent move. The new house was featured in a recent video.
Adam truly is a master of cramming a ton of information into a script without it feeling like an information overload, his instructions are so specific and detailed yet it feels so natural. You can tell he used to be a college professor; he understands how to convey information in an easily digestible way.
Yes!! This is one of the reasons why I live his videos! He focused on content more than flashy B roll
I think the trick is to repeat a lot of the info
Hmm yes an easily digestible way - was this meant to be a pun ? orrr …
He used to be a prof? Cool!
@@fezii9043 he was a professor of journalism and from his videos its clear he knows his stuff and was good at both.
Its probably why his deep dives into food science/history are so good, even when he is clearly making a point in favor of one side it doesn't detract from the lesson which still has enough nuance to see the other side.
"Endless beds of mint for some reason". I like to imagine that's why the previous owners sold the house...they planted 1 tiny plant a few years ago, and got worn out trying to fight off the mint invasion. They left to start a new blissful mint-free life far, far away. Mint smells wonderful, but it's SOOO invasive (though great in pots!). It usually takes multiple years of ripping it out to actually eradicate it, so good luck!
Or he can just enjoy the mint flavored stuff cause it's refreshing, particularly in the summer? :o
Mint smells nice when it's a handful of plants. I used to work in a warehouse next to fields of mint. It's very overpowering, and then the days when they freshly fertilized the crop. Mint and fresh fertilizer is a disgusting smell.
Had mint as a weed at my last house. Can confirm.
Yep, happened to me. Tiny mint plant, but has grown out a huge amount. I feed it to my bunny though
Been trying to eradicate the mint in my lawn for 15 years. It even grows in the neighbors yards now and is all around the house.
*Rumbling in the distance*
Adam: The boys are coming...
It entices them to the yard
@@KIJIKLIPS I am enticed by your comment
adam is kelis confirmed
Adam: People from New England have been screaming at me.
Me, a native Masshole: that's just what we do, we have issues.
Is it aggressive? Is it affectionate? Somehow it is both!
First thing I did was leave a comment, then later he says "frappe" but my comment calls it a "cabinet"
You can tell where in New England I'm from
Yes definitely
And yet, nobody hates you guys (cept new yohk. and no body asked them.)
...New York hates us? First I'm hearing it! :b
When Adam said “From this Beloved Local dairy” I thought in my head That from Macon Georgia was coming next. The Knoxville Tennessee just hits different
I miss Macon georgia
I thought about visiting Macon once, but I decided to go to the Wod Fir instead.
Really miss Macon!
I honestly love how passionate Adam was getting about whether milkshakes should be drinkable through a straw or not. The line about oreo pieces not fitting through his "double-wide straw" really made my day. Ill follow this channel to the ends of the earth, truly
Adam new best TH-camr for saying vanilla isn’t “plain” ice cream
Though he loses points for calling custard an once cream right afterwards.
@@tsotate what?
@@ericmorgan372 if it has egg in it, it's custard, not ice cream
@@tsotate That's not correct. Many more expensive brands of ice cream have eggs in them. My favorite homemade ice cream has eggs in it. It's only considered to be frozen custard when it has more than 1.4% egg yolk. If it's less than 1.4% egg yolk it's ice cream
@@ericmorgan372
I've never even known that there actually was a difference, I thought they just liked the different name for some reason.
Pro tip: Most milkshakes you buy at say, an arby's or Mcdonald's are formulated THICK so that they can survive the drive home if you order them at the drive in, OR, if you order them inside with your meal, they will be ready by the time you're finished. They're actually formulated so they can sit for a while before you mess with them and about the time you're done eating or driving and eating, you've got a near perfect shake consistency. A few stirs with a straw or spoon and they're perfect.
"It's not a drink with all these chunkies in it!!!"
*puts a handful of nilla wafers on his fluffernutter milkshake*
No (Am I being sarcastic?)
@@mehdiahsan4042 i shall participate in this war (or will i? i have no idea i just came here to join the fun i have not idea if i actually want to join this 'flame war' of sorts)
I love sarcasm. (I'm being paradoxically sarcastic)
PLEASE JUST END THIS GOD FORSAKEN COMMENT THREAD ALREADY
@@BenGearig ok (yo im being really sarcastic)
Just remember, boys and girls, evaporated milk has more lactose. I learned that the hard way.
*sharts*
@@hatsunehatsunemikumikumiku LMFAO
You ok?
@@jennyscookingchannel3079 - Yeah, but uncomfortable.
Lactose if the milk's sugar, the sweeter the milk the more lactose there is. Since evaporated milk is just concentrated milk it means it sweeter and even worst for your guts
I love milkshakes
I love em too
Me too
True
Doesn't everyone
I love milkshakes
Personally, I love thick milkshakes, a spoon or large straw work great.
Same here. This is one video I disagree with Adam. I like my ice cream melty in general so that's pretty much what I'm drinking.
1:50
"Why is daddy talking to the camera?"
"Don't worry, child. He is appeasing the overlords."
Plot twist:
The Overlords are actually just multiple Adam Raguseas from different parts of the multiverse who gained omnipotence.
This comment was so hilarious, I didn’t even laugh.
Is Adam an SCP now?
Somewhere, Adam with a Goatee: "Glory to the empire!"
Someone call the TVA, we got multiple variants of Adam Ragusea, warning we got multiple Adam Ragusea variants, TVA Minuetmen are to be cautious.
Agent Mobius M. Mobius is advised to leave Loki back at HQ.
I love how Adam moves to a new state and immediately throws massive shade at all the milkshake shops there
Hey adam! You should try sweetened condensed milk! It adds the same thing that both the syrup and the evaporated milk adds plus a better mouth feel, sweeter flavor, and less ingredients. Ive done it before and it is fantastic.
Well done you've discovered the secret!
@@gangsterkami1 yea, I also used to work at chick fil a and i heard that sweetened condensed milk was actually a key ingredient to make improvised shake-base (the thing we mix with the ice cream to make a shake). To me, it allways tasted like thick, melted ice cream, that was allways too sweet and creamy to drink by itself and feel good about haha.
The old evaporated vs condensed milk debate
Yep that'll do it for sure, but you lose the ability to control the sweetness. Plus I find it difficult to save and use an opened can of sweetened condensed milk, where as the evaporated milk comes in a resealable container and you can keep it in the fridge for a really long time.
@@aragusea very true, thanks!
The thing that excites me most about Adam moving to Knoxville is that now I get to finally go to all the dope places he shouts out on the channel 😭🖤
1:09
Adam's the guy who puts milk powder in his milk to have more milk per milk.
Why I season my MILK not my milk
@@iamethan2153 Was gonna reply with this exact joke. Glad to know we're on the same page here in the Ragusea Comment Section. : )
didn't he said he uses evaporated milk so that he doesn't have to use the milk powder in milk trick?
Yo dawg
When I was a child I would eat milk powder with milk, make a little cream out of it, I found it very delicious, now I can't stand milk powder
I didn't realize a marshmallow cream and peanut butter sandwich was a thing anywhere. I independently discovered it when I was about 9 years old, I never made it often, despite it being very good, because my mom was protective of her marshmallow cream and it was hard to spread. I think she only bought it for fudge or some other dessert. I recall scaping together what little money I had to buy my own jar just for sandwiches at one point, so that can give y'all that haven't had it an idea of how much a kid likes it :P
The large quantities of mint might be to ward off spiders.
and other pests
I think most likely it's simply because mint is super invasive. Plant it once and you'll never get rid of it.
@@JemRochelle literally have it all around my property. I live in tthe desert, bastard plant is everywhere, but also it's down in my greenhouse which makes for a great tea.
Just don't let it cross with Chives. It'll ruin both the Chives and the Mint. God awful stench.
@@JemRochelle I don't know. My great aunt and uncle had some really nice spear mint they had planted in one spot in their yard. Loved taking a leaf and chewing it. I think it's all gone now. It never spread. And just kept getting smaller and smaller until it appears to be all gone now. Which makes me sad.
1:49 "Yo, is Dad making shakes, hells yeah."
you could rename this “i rant about ridiculous restaurant milkshakes for 8 minutes and fix their problems for them”
For the kids I make chocolate banana milkshakes (you need a blender for it, a submersion blender won't cut it)
2 frozen very ripe bananas (so that they are at their sweetest)
equal parts milk
1 heaping tbs cocoa powder
splash of vanilla.
It's a milkshake that they can have every day and they love it!
My mother did something similar! She'd add peanut butter, too :)
You can also use a food processor, actually i think the food processor does a better job and it's way more convenient for me.
Probably my favorite shake is sold in gas stations in upstate New York (Stewarts if your wondering), it’s a coffee shake with maple syrup and milk. The coffee flavor is not to overpowering because of the syrup and I love it.
Sounds good.
Ah Stewarts nice
Stewart’s is the absolute best! Fireworks in a milkshake extra thick is my go-to
Stewarts has the best dairy products, i moved to CT and miss their milk & icecream. Now i have to buy whole milk to match their fat free in terms of flavor.
Adam’s first video in the new kitchen: *5 foot columns of flame and fear.*
Adam’s second video in the new kitchen: “Here’s milkshakes! Cold, COLD milkshakes that definitely don’t ignite!”
Coincidence?
I love putting a pinch of espresso powder in milkshakes for that coffee tang. Know it wasn't on this video, but def my favorite thing to add to shakes.
I work at a burger and ice cream place, I can confirm I make some shakes thicker therefore giving it more time to ‘loosen’ and melt before the food is ready.
*Squirrels watching Adam’s video*: “Damn, need to start wearing gloves”
Very underrated comment
No we don't.
When Adam said that restaurants usually give you a little extra, that reminded me of when I went to a restaurant and when I ordered a Vanilla milkshake I got a pint of milkshake and the so called “little bit of extra” was a little more that pint of milkshake. In total about 2 and 1/4 pints of milkshake. Not sure if they do that anymore but it was really good
"Reasonable portion of milkshake" If I can't go swimming in it, it's not enough milkshake!
So, 33 tubs?
@@thegoodwitchluzuraThe bare minimum
This was great! I loved that the process shown can be applied to literally anything. I used a countertop blender, and chilled it a bit, and added some ice cubes. I also chilled some glasses as well. I used the two scoops of ice cream, and the splash of vanilla, but I added maybe like 3 1/2 spoonfuls of simple syrup. I added like a handful of some blueberries I had picked from earlier this week that I had frozen for this, since I wasn't using the chilled glass. I added some lemon juice, cinnamon, and more sugar as well. (also added some blue food coloring, don't tell anyone). Put some more blueberries in the bottom of the drink itself, topped with whipped cream, then put a mint leaf and some blueberries, both of which I picked just a minute before. I might be trying the creamsicle and oreo ones soon!
I forgot he moved. Was wondering why his counter tops were different.
He moved.
Why did he?
@@dannymac653 my guess is Knoxville is cheaper than Macon. Macon is pretty close to Atlanta so higher housing costs. But he and his family wanted to buy a home
@@jameys2864 He mentioned a few videos ago that he was saving for a bigger house because his current one was getting too small for his family, namely his children.
Dude he mentioned that 2 freaking years ago it is not a few videos
he made the literal grimace shake what 💀💀💀💀
I spent most of the video scratching my head at all the solutions to problems I've never had, lol. Maybe I'm some kind of savant, or maybe I just have low standards, but putting flavored ice cream and milk in a room temperature cup and blending with a fork always has good results.
I do the same. good stuff.
Yeah, I've made hundreds just with a spoon and had no trouble with the ice cream melting before I got it mixed up. Obviously a blender is better to have perfectly even consistency but that's another thing to clean. Adam's ice cream seems to be immediately melting when it's in the mason jar, so that's probably a big part of his problem.
“want to make a New Englander cry?” I’ve never really thought about it before but now that you mention it, yes
idk why but "fluffernutter" is hilarious, call me childish I guess
Okay but how did you comment 11 hours ago if this just got posted 1 minute ago
@@httshiden5986 he has a time machine
@@httshiden5986 Stuck in the COVID era? ain't a problem for me.
11 hours ago tf
@@keuf8198 did he post this before made public?
No way adam predicted the grimace shake💀💀💀💀💀
Vincent Vega: That's a shake, that's milk and ice cream?
Binging with Babish: "Challenge accepted."
Adam Ragusea
: "Move over."
With guest appearance by TinyWisk™
Tasting History with Max Miller: 20th Century Milkshake Recipe
Gotta love how the kid realized Adam was filming and went off set. Real bro move
"This is a job for a tiny whisk." Mr. Babish would like to see you now.
THIS MILKSHAKE WAS THE BEST MILKSHAKE I HAVE EVER HAD. NO CAP
WoW I love the new colder tones! Good job Adam! Are you planning on color grading and lighting the future episodes the same?
Just the way the sunlight hits that kitchen. I've thought about adjusting my go-to white balance accordingly, but as you say, it looks kinda nice, so I've been going with it.
i’ve had fluffer nutters my whole life but i never thought to make a milkshake out of it
Peanut butter and rice crispies is also the bomb.
1:49 Cant ask Dad when the Milkshake is ready
The pronunciation of somerville was on point. Glad to see NE getting her spotlight
As a life-long New-Englander, I never knew the difference between a shake and a frappe. Thanks, also that fluffernutter shake looks amazing. Lastly, the "original" milk shake, as I understand it, was made with a cocktail shaker to whip and thicken the drink.
there is a reason the algorithm brought me here.... this is the original grimace shake 😔
6:27 Ok, that's Adam AND Kenji talking about tiny whisk this week...
1:43 as a note: glass is very much not thermally conductive, its an insulator.
Maybe Adam's "glass" is actually diamond?
Perfect recipe for the summer! Thanks adam
Coffee syrup is excellent too! Also a Rhode Island thing. Just make simple syrup with strong brewed coffee and keep the temp a little lower so it doesn't boil super hard or super long (otherwise a little too much bitterness). Great on or in ice cream, shakes, frappes, cabinets (cabinet is a RI word for a kind of shake), or just stirred into some milk (coffee milk is the state drink!).
RI, represent! I wish more people knew the majesty of Rhode Island's Coffee Milk, Coffee cabinets, and Awful Awfuls, but I guess we're just stuck being the only ones to know the secrets outside of NE.
@@Valanway It's the best kept secret we're not trying to keep! I even did a short on my channel a couple months back on how to make your own coffee syrup because it's so deceptively easy. Maybe we're too small and our voice can't be heard.
The Fluffernutter Milkshake seems like a good way to get the flavor of the sandwich that my grandfather ,who was from Mass, gave my mom and thus me while staying cool here in New Mexico.
Glad to see Cruze Farms getting some extra love. When I visit relatives in Knoxville we make a point to get some of their ice cream.
1:51 The kid in the background XD "Ice cream time? Oh, no he's still recording. My bad." Dissapears.
Nah he was just like “I SMELL ICE CREAM”.
Milkshakes were my grandmother's favorite. Thanks for making this video Adam, brought back some childhood memories.
(Also, I too have a crap ton of mint invading my garden, with little idea of what to do with it, besides making mint watermelon salad and mint infused water...)
Mint chocolate chip, orange creamsicle, black raspberry....
I see you’re a man of refined tastes.
I worked as a shake maker at Steak an’ Shake in my earlier years. People would absolutely complain about their shakes not being thick enough or they felt they were being ripped off. I totally agree, milkshakes need to be drinkable or it’s just ice cream!
HE has started doing, "Here in Knoxville, Tennessee". :D
I love that your son poked his head out the second you started blending, like he knew milkshakes were about to be made.
Adam is entirely correct. As a New Englander, I was screaming this entire video.
used to eat eat fluff, nutella and peanut butter on a double decker sandwich as a kid. absolutely amazing
One of your best videos yet. loved the straightforwardness, multiple different versions, upside down bear, the whole lot! Any way to make a Creme brulee milkshake??
As a Massachusetts native- Thanks for the fluffernutter shake and shout out to Somerville!
Adam: Rebuilds his entire kitchen in Macon, Georgia.
Also Adam: Moves to Tennessee less than 2 years later.
hey, at least it probably improved the value of his house
5:20
Fun fact about mint, it’s actually a type of weed. I remember weeding mint out if my garden over at my agroecology class, and every two days, the mint would just grow right back. Nothing too bothersome with a bit of upkeep, but you won’t be running out of mint anytime soon
OwO
mmm gooood
Adam talked about Milkshakes being too thick to drink. I *love* that. I eat milkshakes with a spoon when they are thick. If they melt too much to be eaten like that, I freeze them until they thicken back up.
But that's just ice cream at that point....
@@Crispman_777 idk it's good.
your approximated chill chemistry vibe is hella unique. the intuition of the recipe is so much more valuable than the precise ingredients.
Adams milkshake brings all the boys to the yard
And they're like, it's better than yours
If you dont have mixins a whisk works well for blending the drink, whenever ive used a blender it comes out kinda lumpy as it sortof refreezes together partly in the glass and then partly melts leaving lumpy bits in liquid
That's the first "here in Knoxville, Tennessee". You will be missed, Macon, Georgia.
It bothers me that he still sets the location to Macon ;(
@@flamingfossa It says Knoxville now
I can explain the endless bed of mint, mint is a plant that grows off it's root beds which spread like a fire during a drought. It's vastly more competitive than grasses and native weeds in a yard because it grows fast, taller than most grass is allowed, and has wider leaves which catch more sun to feed that spreading root bed.
Re: "nobody has to know" about food coloring:
I actually do. I have a food intolerance to the common food dyes. They give me symptoms like headaches and abdominal cramps. Europe has banned our food dyes but they are still legal and in use here. This is a topic for one of your Monday videos. Reach out if you want to hear my story.
When I have old Strawberries I chop them up tiny and pour sugar over it. They release water and make a kind of chunky syrup that I use in milkshakes (or top desserts)
As a New Englander the fluff and peanut butter shake did indeed satisfy me
You have enormous beds of mint because mint is invasive, and once upon a time a previous homeowner wanted a small amount of mint growing.
Adam is back at it again with unconventional recipes, great video as always
yeah I work in food service and can confirm the reason shakes are sold so thick is bc that's just how the majority of customers want them. We get more complaints about them not being thick enough than anything else about our ice cream.
yeahhhhh i was searching for something refreshing cause the heat is unbearable here in greece thanks.
I absolutely love both your style and delivery of your videos. Not to mention the killer entertainment AND education! I have gained so much knowledge and confidence when cooking.. So much appreciated
THE GRIMACE SHAKE
Dude your pacing, humor, and editing just keep getting better, it’s a joy to watch.
Love your recent focus on cold desserts. Also, no personal intro and getting straight into it? That’s new
Evaporated milk in a shake is an interesting idea I'll have to try. I like the orange marmalade idea too.
My favorite shake is a chocolate malted. About 55 years ago a friend of my uncle's who owned a lunch counter in Manhattan's SoHo neighborhood taught me that the secret to making a great thick shake without masses of ice cream is to use REALLY cold milk; milk so cold that it’s starting to freeze and even to solidify around the edges. It really works and is a method I continue to use to this day. I consider it a more authentic method since it’s *not* just liquified ice cream like yours produces, but an aerated blend of ice cream, syrup, and milk (and optionally, malt) which is what I think a shake is really meant to be.
I didn't add any syrup and it wasn't undersweet, it was oversweet.
Yeah this, it's insane how sweet american foods are. I have never once added anything with sugar to a milkshake other than the milk and the ice cream. Even american bread is often sweet...
I normally just go with milk and ice cream. Adding condensed milk just seems way too sweet.
@@eanschaan9392 He didn't use condensed milk, which is mostly sugar, he used evaporated milk, which is made with just milk.
As a Brit there’s no one else that can make me feel this emotionally satisfied
0:39 T H E C U M J A R
i love how chill this video is
Hey Adam, since you're a fitness enthusiast, i'd like to see your take on a protein milkshake. I imagine it would be something like Vanilla whey protein & Olive oil protein milk shake, with just a touch of white wine just for acidity.
You can use a bar spoon for milkshakes since you have a spoon when it's cold and thicccccc (6'c) and the straw part to drink when it melts
"This is a job for a tiny whisk"
*Babish enters the chat*
I just want to say I'm happy that the video isn't titled "WHY EVERY MILKSHAKE NEEDS SYRUP" or something clickbaity. Great video!
I do my oat ''smoothies'' with a stick blender in a mason jar too. Nice.
gross. antinutrient and fiber juice.
@@xarch7208 Well, the oat is more like the sand in the cement if you know what I mean. I also put in whatever fruits I have, molasses, honey etc. It's actually quite tasty
@@Kronkoft that sounds better but still, you're better off using raw grass fed dairy if you're concerned about health
@@xarch7208 What's wrong with oats if the person likes the taste? Lots of fibre and protein etc in them. Oats are great!
@@usmankashif6192 there's no usable protein in oats and fiber is not as good for you as you think
Oh my GOD! FLUFFERNUTTERS! My dad was from MA and I had them so many times as a child, even though I'm Texan thru and thru. We even had our family up in MA send us a milk crate's worth of that exact fluff because our stores stopped stocking it.
It feels weird enjoying Adam's recipes, yet I despise heterogenity most of the time.
You enjoy eating paste?
You can adapt his food to be more homogenous
@@techstormster I do because it's easier and faster to eat and I don't like eating, just cooking
@@techstormster Don't know why the agressiveness but I just appreciate consitency in texture. If there's any varient in texture in a different bites, it's a big turnoff to my senses. In terms of heterogenous flavor, I think it depends but I do think it works big time in some cases.
1:50 I love how his son just peeks from behind. So cute
“Knocksville, Tennessee” the end of a Macon era
Knocksville
Knoxville my guys
Great content as always. Also, love the Pulp Fiction milkshake scene. Now I’m watching that movie tonight.