"Stabbed maniacally" "Pull the flesh out with my fingers" He's just playing along with all those youtube poops editting to make him sound like a serial killer now.
Hi! I’m a new TH-camr and was hoping I could have a little support! I started about 2 years ago and have already grown a successful amount! I do lots of cool vids and love and notice every single subscriber, thank you!!!!!
"I'm just saying we can all enjoy our own dinners more if we give ourselves permission to be honest with ourselves about what we like, and deviate from tradition accordingly" The modest approach Adam has to cooking is what really brought me to this channel. A lot of food media/critics act as if there's black and white ways to prepare all food. If you like pineapple on your pizza, then put it on your damn pizza.
Don't forget that activated charcoal is a very bad thing to drink if you are on some medication. Before getting yourself a can of June Shine or a black ice cream, please don't overlook this info. Edit : Especially important for all you people on hormonal birth control!
Activated charcoal is what you might want to ingest if you are suffering from foodborne illness or from certain other forms of poisoning. Call your doctor, your urgent care facility, or your poison control center. Don't just go taking activated charcoal just for the heck of it. It stops you from absorbing both medications that you might be taking, and food nutrients that your body needs. Some people take activated charcoal to suppress flatulence. Bad idea. Instead, you may need to adjust your diet. See a gastroenterologist if you can't sort it out on your own.
We understand your concern, and appreciate the feedback. There are only 55mg of activated charcoal per 12oz serving of JuneShine. This is an extremely small amount of charcoal to ingest. That said, we do openly disclose the fact that MPK contains activated charcoal, and we legally cannot make medical claims. We have no way to prove that there will be no drug interaction at that dose. All we can do is provide the actual amount in a can and allow consumers to do their own research, or consult a medical professional if they are concerned.
fun fact Adam: what you've made there (especially considering the shape) was closer to Polish kopytka than Italian gnocchi. They are basically the same thing ingredient-wise, but gnocchi is made more for holding sauces (and sometimes there are even filled gnocchi), while kopytka are exactly as you've made right there in your video; Poles usually serve it with pork rind and fried sauerkraut
Actually, I'm stoked to see that you DIDN'T obsessively roll each pinch of dough on a fork or special little ridged board. Maybe I'll even make these one day!
Don't worry! Gnocchi aren't rolled on a fork all over Italy, so you can just cut them as Adam did. I suggest you to try and make gnocchi, it's a very easy and fast recipe (but boil your potato and use a whole egg if you want the traditional gnocchi taste)
@@realdi-s-co3515 here’s a recipe you can try, it’s from my family cookbook. I’ve never made it but my aunt and cousins have, and their good friend has made it, they all love it. 1 large container of ricotta 1 egg slightly beaten 1 t salt 3-4 c flour Drain ricotta in fridge overnight, in a colander set over a bowl. The next day, mix ricotta in bowl w/ wooden spoon, w/ egg & salt. Slowly add flour til you get a soft & rollable dough. May be slightly sticky. Roll ropes onto floured surface(like making a play-doh snake). cut into little pillows. Place on flour dusted cookie sheets and freeze. Then place in ziplock bags to freezer for later, or cook immediately. Boil salted water and add gnocchi. Cook until they float to the surface. Stir occasionally so they don’t stick together.
@@MidnightSnak Maybe, but I think the ricotta, plus the semolina (if you're making that variant), put flavor back where white flour and potato are lacking.
5:51 "We can all enjoy our own dinners more if we give ourselves permission to be honest about what we like and deviate from tradition accordingly" Couldn't have said it any better.
In Sweden, we have larger potato dumplings filled with a mix of pork, onion and allspice. We call them "kroppkakor", which I guess translates to er... "body cakes". Because you put them in your body or something, I dunno. Typically served with clarified or browned butter and lingonberries.
I do almost the exact same thing when I make pierogis. I find that if I just boil them, they’re too mushy and just taste like nothing, so I par boil them, dry them off and set them on wax/parchment. Then I fry them in butter to get them a crispy crust to provide some texture. So good making them that way.
An idea that works for me ... I don’t even par-boil them first. I start by sautéing onions in butter until they’re soft, then lay frozen pierogis on top of the onions. Cover and let them steam for a few minutes (maybe 5?), then remove the lid, let the moisture evaporate, brown the pierogis and onions. I don’t add any water, I think there must be enough moisture in the butter and onions to create enough steam to thaw and cook the pierogis.
I appreciate the commentary on this. What people say, what you can do, little tips and forewarnings of how different approaches might pan out. Excellent.
Very similar to potato spaetzle. Would go great with a thick parsnip soup and arugula / nut salad. That's a classic winter meal we do and the flavour combo is so satisfying on a cold day.
We understand your concern, and appreciate the feedback. There are only 55mg of activated charcoal per 12oz serving of JuneShine. This is an extremely small amount of charcoal to ingest. That said, we do openly disclose the fact that MPK contains activated charcoal, and we legally cannot make medical claims. We have no way to prove that there will be no drug interaction at that dose. All we can do is provide the actual amount in a can and allow consumers to do their own research, or consult a medical professional if they are concerned.
Can confirm the efficacy of fried herb leaves. I used to work at a wood-fired pizza napoletana spot and the chef would ALWAYS put the basil leaves on the pizzas before cooking. My favorite was our bianca pie - pecorino, parm, bufala mozz, fresh garlic, whole basil leaves, and a hefty glug of olive oil and big pinch of salt. The basil would fry in the oil in the oven, it was a white pie that actually tasted like something, and it was magic.
A restaurant near my house does this dish, except they dont add cheese and instead add in prawns and pickled capers to fry together with the gnocchi and sage in the pan. It's bloody delicious!
It's super common to have them like this, actually. Normally, when making gnocchi with pumpkin or banana, you try to fry it first so it doesn't get extra soft. Shapes don't matter too. I liked it because it reminds me of making some since it's super easy and makes you look like you're a masterchef.
In Argentina we have the tradition of eating gnocchi the 29th of each month, cause italian inmigrants made them with the leftovers of baked potato and flour they had. Also, that's why we call "ñoqui" (gnocchi) to a person who doesn't goes to work but appears at the end of the month at the payday.
We would love to get you some JuneShin beyond the border but alcohol restrictions make it tough! As of now we have no plans to go international, but who knows what the future holds.
Hey Adam, 4 years in the kitchen taught me an awesome trick with your microplane. Try flipping your technique. Hold your citrus and "File" the zest off with your grater. You'll get nice even strokes and you can move the tool around the curve of the fruit. You'll love it.
I appreciate how Adam will say details during his videos that most "professional" chefs would think were stupid/obvious but are absolutely VITAL to actually making the recipe successfully at home.
There's also gnocco fritto, which recipe varies from region to region, but it's mostly a dough that is, well, fried. Usually served with prosciutto crudo and cheeses.
I always had trouble with my gnocchi sticking when I put it in the water to boil, so now I place them on a sheet tray and freeze them before boiling. It also lets me prep a ton of dumplings then cook however much I want that night!
Thanks for this. I made a gluten free version tonight, with bacon a spouts underneath them. The only change I made was adding some dry sage, orange oil and corn starch to the dough.
When fried it looks kinda like kluski, especially those that we eat here in Belarus - we boil them and then fry in butter 😋 is just probably more chewy
@@IMJwhoRU Mostly it's made of potatoes (not boiled) also has eggs and little flour (less than in gnocchi), you just mix it all together, shape balls size of walnut, boil and then fry in butter. Can serve with sour cream or eat on their own, unfortunately cannot attach a picture here
I just discovered lambrusco, and I don't know how I managed that considering I had a wine and bev class in culinary school, but I don't think I'll be going back to beer any time soon, though sour ales are pretty good and this stuff sounds alot like a sour beer, I just don't drink enough to care anymore
In Germany there is something similar we call "Schupfnudeln". There are also made from potato in a very similar way, except that they are a bit more firm. They are also fried in butter or clarified butter when they are eaten with apple sauce and cinnamon in oil and bacon fat if you eat it with sauerkraut and bacon.
I have been buying pre-packaged somewhat fresh package of gnocchi and putting them in my Cream of Chicken/Turkey soup and they have been a great addition to the texture.
@@andrewulysses Just mix 1 egg white with one egg and you've got scrambled eggs. I've done it a bunch. It doesn't taste like a bland egg-white omelette.
I love your no-nonesense approach to cooking. As someone who's a perfectionist, it's freeing to see more stuff like this. It makes me feel less OK with remembering food is for nourishment first!
What you ended up cooking is what we in Poland call "Kopytka" (little hooves), we cut them at an angle that apparently makes them look like hooves. Though we usually make them with boiled potatoes (ofc leftover ones). We eat them either just boiled or fried.
Gyoza get a wonderful skin when you steam them in cornstarch+water in the pan. Wonder if gnocchi get similar property if a little flour makes its way into the pan of butter.
In an alternate universe, this video is about how to make crispy brownies, and the previous 3 videos is all about fluffy and pan fried gnocchi. Long love the empire.
I made these gnocchi. I used two baked russet potatoes and one whole egg to make a larger amount. (I just ate the leftover fresh baked potato skins myself, to capture the nutrients in them. The inside of the potatoes were saved for the gnocchi.) I wasn't able to purchase a wedge or chunk of Pecorino Romano cheese on short notice, so I bought a wedge of aged Parmesan and grated it into the uncooked gnocchi and onto the top of the finished product. I textured the gnocchi with a fork, simply because that is easier for me. Manual dexterity is no longer my long suit at my age. I boiled the gnocchi until they floated, and drained them. I fried them lightly in sunflower oil until they were slightly golden. I served them with homemade meat marinara sauce and grated fresh Parmesan on top. I'm half Italian. Every Italian, and every Italian-American, seems to have a different opinion about how food ingredients should be sourced and prepped, which ingredients should go into each particular recipe (and which ingredients should be excluded), cooking times and methods, seasoning choices, you name it. Gnocchi should be eaten fresh. If you reheat leftover gnocchi later, the texture will likely be disappointing.
I staple during holidays in my family is a type of German (?) potato dumpling we call "Hockey Pucks". Super dense and carby. I'm not sure what the actual name of them are, or if they are actually a thing outside of the family, but they are my favorite leftovers because they fry up beautifully. A little butter creates this crispy, flavorful exterior with a soft center. This totally reminded me of those.
I appreciate getting told the real price per unit of a sponser. It doesn't change my buying choices by brand but it means i can make reasonable buying choices with a reference for cost range, and won't be affected by price shock, which can make or break any sale far less predictably then we'll informed purchases.
@@IMJwhoRU I've frozen leftover cooked ones and then boiled them another day. They do take on a bit more chew, but they are still very good, though I am compelled to tell you that I make a ricotta based one, not potato based. I think to freeze uncooked ones, it would be a good idea to lay them out on some parchment paper, freeze, and then put them in a bag that way they're not all stuck and misshapen.
They are different, but they are both grills. One burns charcoal and the other, propane. Propane is a gas, but is stored under pressure as a liquid and charcoal is the remnants of wood superheated in the absence of oxygen and is frequently shaped into briquets. Pretty sure that covers things.
@@mr.freezie8560 google is your friend bud, charcoal imparts a smokier and woodier flavor (hydrocarbons too if you don't burn off all the lighter fluid)
Made this with sweet potato. I can confirm that the sugars in the sweet potato add extra caramelisation to the gnocchi and its super tasty as a result.
My favorite way to make gnocchi is to fry them in a pan with some sun dried tomatoes and goat cheese, works very well and also allows me to use some of the oil that the tomatoes come on
When was the last time adam has made a recipe that isnt terribly unhealty for you, its making my new years resolution verry hard watching brownie and pasta videos
@@gingerluigiwithnomoustache7411 adam himself said potatoes are empty carbs, and I'm sure he would say the same about flour, which are the two main ingredients in gnocchi
Made this for dinner tonight, I fried it a little too long but otherwise it tasted great! I had to use parmesan as I couldn’t find the other kind of cheese. A little time consuming with the dough molding but a pretty easy dish to make. And I agree - the orange zest on it tastes fantastic.
Adam I think doing a video on activated charcoal (and why it, as a food trend, can be dangerous because of its interactions with medicine) would be right up your alley! (I was reminded of this when you mentioned the June Shine flavor with activated charcoal. Also, grapefruit has similar interactions with lots of medicine, from my understanding.)
Hi Paige- We understand your concern, and appreciate the feedback. There are only 55mg of activated charcoal per 12oz serving of JuneShine. This is an extremely small amount of charcoal to ingest. That said, we do openly disclose the fact that MPK contains activated charcoal, and we legally cannot make medical claims. We have no way to prove that there will be no drug interaction at that dose. All we can do is provide the actual amount in a can and allow consumers to do their own research, or consult a medical professional if they are concerned.
We would love to get you some JuneShine in Germany but alcohol restrictions make it tough! As of now we have no plans to go international, but who knows what the future holds
You won't belive it, but (except the cheese and sage) this is pretty much exactly how you make "Stöpferle". That's a dish my Grandma here in south Germany used to make. If you were to alter the shape, you would get "Schupfnudeln", which are a traditional swabian speciality. Both of these are commonly boiled and often also fryed just like your Gnocchi variation. Funny to think that an American with Italian ancestry could come up with a mediterranean food variant that is actually a south German classic.
@Siluriformes There is one, but it's a German page. Because the term "Stöpferle" is exclusively used in some regions of South Germany, I imagine there aren't many articles and recipes about it. If you search for "Schupfnudeln", however, there will be a myriad of results. It's basically the same thing but with a different shape.
I like how you're using similar methods of pasta making to your "legate pasta" video when you made it on the floor. Make it easier for someone like me to do :)
Dude your content is top notch. I'm sure it was an inspiration for you, but your show seems to be a modern iteration of Good Eats with Alton Brown for a new generation. Both of you guys are just so relatable and down-to-earth in your presentation. Great videos, I subscribed.
I am italian and I like this very much. By the way "Gnocchetti fritti" (which is not to be confused with Gnocchi fritti which are like little sheet of fried dough that puff up while frying) is an italian recipe which is basically the same but with deep fried gnocchi. Is usually served as an antipasto with sauce to dip them in. For your version I think some cheesy sauce on them would be phenomenal. Somenthing like a bechamel or a parmesan sauce.
I'm always a fan to 'cook it how you like it, no how others tell you how it's supposed to be cooked'. It's supposed to be cook how you want it! That's why I put garlic in my carbonara - I enjoy it much more this way!
Gniocchi with potato are also traditional dish in Poland. We usually serve them with fried onion and tiny bacon cubes or meat sauce. When I see microwaved potato, I suddenly know what Italian people feel when they see american pizza.
In Poland those are called "kopytka" which means "hooves". Why the hell it is called like this - I have no idea, but they are delicious with some dark meat sauce.
Because the word is from Japan. Of course we got the word wrong because the word is for the wrong drink. But it is still from Japan, and it means kelp tea.
I first had fried gnocchi at a restaurant many years ago and thought they were the best tasting gnocchi I had ever had. They served them with the traditional browned-butter and sage sauce. However, the ones they served had been deep fried. Don't know if that made the difference. But these looks just as delicious.
This brownie is pretty abstract but I'm with you either way
I think I'll stick with normal brownies, not like I'll ever make these anyways 😂
s
I think he might be going to far in the quest for brownie skin.
Long live the empire
"As far as it has a skin, it's a brownie"
-Adam, probably
"Stabbed maniacally"
"Pull the flesh out with my fingers"
He's just playing along with all those youtube poops editting to make him sound like a serial killer now.
He's become aware of the fire he has created and he is willingly feeding it more and more...
And from the newer stuffed crust pizza, "It looks like we filleted somebody alive"
Die (glo)kids die!
That's a crazy brownie you got there, Adam.
The brownie game is next level!
LOL
lol
Hi! I’m a new TH-camr and was hoping I could have a little support! I started about 2 years ago and have already grown a successful amount! I do lots of cool vids and love and notice every single subscriber, thank you!!!!!
@@Nitrez Did you just....
some brownie skin would probably go really good with that.
No, ew. Human skin would go waaay better. Happy skin hunting!
yes
foreskin >
"How to skin your brownie"
@@aliafxx WTF💀💀💀
"I'm just saying we can all enjoy our own dinners more if we give ourselves permission to be honest with ourselves about what we like, and deviate from tradition accordingly"
The modest approach Adam has to cooking is what really brought me to this channel. A lot of food media/critics act as if there's black and white ways to prepare all food. If you like pineapple on your pizza, then put it on your damn pizza.
Amen! His Molto Mario video really encompasses this sentiment
0:38 "Stabbed maniacally" is going to be so good for the YTPs
@@mohamedbelguesmi2238 no u
@@mohamedbelguesmi2238 like your mom
@@wyllmRox no me
I wonder if Adam has seen all the shit posts of him
@@Solbashio I'm pretty sure he has, and he just adds this gems to give him material.
"Stabbed maniacally"
"Pulled the flesh out with my fingers"
Adam, you ok bud?
I think the quest for brownie skin broke him
No, no he is not
Quarantine has been rough.
Long live the Empire
He murdered potatoea
Don't forget that activated charcoal is a very bad thing to drink if you are on some medication. Before getting yourself a can of June Shine or a black ice cream, please don't overlook this info.
Edit : Especially important for all you people on hormonal birth control!
Good tip.
I was just about to make this comment myself. Replying and liking to bump yours
I predict a 'WTF is activated charcoal?' Monday science video.
Activated charcoal is what you might want to ingest if you are suffering from foodborne illness or from certain other forms of poisoning. Call your doctor, your urgent care facility, or your poison control center.
Don't just go taking activated charcoal just for the heck of it. It stops you from absorbing both medications that you might be taking, and food nutrients that your body needs.
Some people take activated charcoal to suppress flatulence. Bad idea. Instead, you may need to adjust your diet. See a gastroenterologist if you can't sort it out on your own.
We understand your concern, and appreciate the feedback. There are only 55mg of activated charcoal per 12oz serving of JuneShine. This is an extremely small amount of charcoal to ingest. That said, we do openly disclose the fact that MPK contains activated charcoal, and we legally cannot make medical claims. We have no way to prove that there will be no drug interaction at that dose. All we can do is provide the actual amount in a can and allow consumers to do their own research, or consult a medical professional if they are concerned.
Nice brownie, but where's the skin? Long live the empire.
Long live the empire
Long live the Empire!
Long live the... i bet you thought i was going to say the Empire but jokes on you, you just got Roman'd *Ave Caesar morituri te salutant!*
Long live the empire.
Long Live The EMPIRE!
fun fact Adam: what you've made there (especially considering the shape) was closer to Polish kopytka than Italian gnocchi. They are basically the same thing ingredient-wise, but gnocchi is made more for holding sauces (and sometimes there are even filled gnocchi), while kopytka are exactly as you've made right there in your video; Poles usually serve it with pork rind and fried sauerkraut
Adam went from a series of brownie videos to gnocchi. Yeah, his diet is officially over.
I honestly wonder what he does with all the food he experiments on
@@Solbashio I'm pretty sure he's said before that he'll offer some to his neighbors
This altered version of gnocchi is actually a legit dish in Poland and it's called 'kopytka' (a literal translation would be 'little hooves)
Little hooves! That's so cute!
it's also a thing in Lithuania and Belarus
Actually, I'm stoked to see that you DIDN'T obsessively roll each pinch of dough on a fork or special little ridged board. Maybe I'll even make these one day!
Don't worry! Gnocchi aren't rolled on a fork all over Italy, so you can just cut them as Adam did. I suggest you to try and make gnocchi, it's a very easy and fast recipe (but boil your potato and use a whole egg if you want the traditional gnocchi taste)
You don't have to roll them with a fork at all you can just cook em once you cut them all
Try Roman gnocchi, sometimes just called ricotta gnocchi. A totally different experience!
So uuhh you gonna give us a video or a recipe or?
@@realdi-s-co3515 There's always google...
@@realdi-s-co3515 here’s a recipe you can try, it’s from my family cookbook. I’ve never made it but my aunt and cousins have, and their good friend has made it, they all love it.
1 large container of ricotta
1 egg slightly beaten
1 t salt
3-4 c flour
Drain ricotta in fridge overnight, in a colander set over a bowl. The next day, mix ricotta in bowl w/ wooden spoon, w/ egg & salt. Slowly add flour til you get a soft & rollable dough. May be slightly sticky. Roll ropes onto floured surface(like making a play-doh snake). cut into little pillows. Place on flour dusted cookie sheets and freeze. Then place in ziplock bags to freezer for later, or cook immediately.
Boil salted water and add gnocchi. Cook until they float to the surface. Stir occasionally so they don’t stick together.
Doubt he would like it tbh. In my experience ricotta gnocchi are even softer and even more baby food-esque than your typical gnocchi.
@@MidnightSnak Maybe, but I think the ricotta, plus the semolina (if you're making that variant), put flavor back where white flour and potato are lacking.
"I'm not part of the browned butter cult."
Brownies: Browned Butter
Gnocchi: Browned Butter
Mhm yea sure
2 things is ok but ONE MORE video and he's in for sure. Browned butter shortbread?
Actually dibs first lol.
"I'm not in a cult, I'm just spiritual"
@@EricLeafericson im not religious. just spiritual, maaaaaaaaaaaaaaan
5:51 "We can all enjoy our own dinners more if we give ourselves permission to be honest about what we like and deviate from tradition accordingly"
Couldn't have said it any better.
In Poland we have something similar, and we call it "kopytka". I literally translates into "little
hooves" because of the way we shape it.
In Sweden, we have larger potato dumplings filled with a mix of pork, onion and allspice. We call them "kroppkakor", which I guess translates to er... "body cakes". Because you put them in your body or something, I dunno. Typically served with clarified or browned butter and lingonberries.
@@fanbuoy9234as opposed to regular cakes which you put nowhere
@@menelik6635 Ideally yes, but who has that kind of discipline?
5:22 That lil butter spin and slide is very graceful
I get the sense that 'Experimentation!' is going to be the next 'Heterogeneity!'
He has been doing much experiments lately
Adam is the goat of cooking channels, I’m learning how to cook and man he’s helping me a ton
ethan chelbowski is second to this channel in terms of simple recipes that educate you and don't waste money
@@Solbashio gonna have to check him out
Adam is very an amateur and do a ton of thinghs wrong. At least italian one.
I do almost the exact same thing when I make pierogis. I find that if I just boil them, they’re too mushy and just taste like nothing, so I par boil them, dry them off and set them on wax/parchment. Then I fry them in butter to get them a crispy crust to provide some texture. So good making them that way.
An idea that works for me ... I don’t even par-boil them first. I start by sautéing onions in butter until they’re soft, then lay frozen pierogis on top of the onions. Cover and let them steam for a few minutes (maybe 5?), then remove the lid, let the moisture evaporate, brown the pierogis and onions. I don’t add any water, I think there must be enough moisture in the butter and onions to create enough steam to thaw and cook the pierogis.
I appreciate the commentary on this. What people say, what you can do, little tips and forewarnings of how different approaches might pan out. Excellent.
Very similar to potato spaetzle. Would go great with a thick parsnip soup and arugula / nut salad. That's a classic winter meal we do and the flavour combo is so satisfying on a cold day.
you should give a warning for the activated charcoal, that stuff will neutralize any and all medication you might take
We understand your concern, and appreciate the feedback. There are only 55mg of activated charcoal per 12oz serving of JuneShine. This is an extremely small amount of charcoal to ingest. That said, we do openly disclose the fact that MPK contains activated charcoal, and we legally cannot make medical claims. We have no way to prove that there will be no drug interaction at that dose. All we can do is provide the actual amount in a can and allow consumers to do their own research, or consult a medical professional if they are concerned.
@@JuneShineCo well that’s good
@@JuneShineCo that's a really good honest reply.
Can confirm the efficacy of fried herb leaves. I used to work at a wood-fired pizza napoletana spot and the chef would ALWAYS put the basil leaves on the pizzas before cooking. My favorite was our bianca pie - pecorino, parm, bufala mozz, fresh garlic, whole basil leaves, and a hefty glug of olive oil and big pinch of salt. The basil would fry in the oil in the oven, it was a white pie that actually tasted like something, and it was magic.
A restaurant near my house does this dish, except they dont add cheese and instead add in prawns and pickled capers to fry together with the gnocchi and sage in the pan. It's bloody delicious!
It's super common to have them like this, actually. Normally, when making gnocchi with pumpkin or banana, you try to fry it first so it doesn't get extra soft. Shapes don't matter too.
I liked it because it reminds me of making some since it's super easy and makes you look like you're a masterchef.
In Argentina we have the tradition of eating gnocchi the 29th of each month, cause italian inmigrants made them with the leftovers of baked potato and flour they had. Also, that's why we call "ñoqui" (gnocchi) to a person who doesn't goes to work but appears at the end of the month at the payday.
"Mom, Adam made a weird brownie again."
*Dinosaur Screech*
I made this tonight for dinner with creamy garlic sauce and it was so good! I would totally recommend making this
The one time I'm going to actually buy the sponsor, it doesn't ship to Canada
Haha... And I was going to ask if they ship to India!
Good luck shipping alcohol internationally.
@@Orinslayer I thought they might have a warehouse here
Doesn't ship to New Jersey either, wtf
We would love to get you some JuneShin beyond the border but alcohol restrictions make it tough! As of now we have no plans to go international, but who knows what the future holds.
Hey Adam, 4 years in the kitchen taught me an awesome trick with your microplane. Try flipping your technique. Hold your citrus and "File" the zest off with your grater. You'll get nice even strokes and you can move the tool around the curve of the fruit. You'll love it.
"Leftover baked potatoes and fried crispy gnocchi" will make Vincenzo mad.
first thing i thought when i saw the video
That dude is annoying as hell. Italian version of that Chinese uncle roger dude
@@Amr_D You know uncle Roger is just a character played by nigel ng right?
@@ikeofili355 did I stutter?
@@Amr_D while I generally don't like "X chef reacts to Y food" type of videos, Vincenzo does have some pretty damn tasty videos with some good info
I appreciate how Adam will say details during his videos that most "professional" chefs would think were stupid/obvious but are absolutely VITAL to actually making the recipe successfully at home.
Let’s take a moment to appreciate how smooth his transitions are
I'll have to try it. Ii like soft food but could never get used to the texture of these. Making them crispy sounds delightful.
Hello Adam! I made your condensed milk brownies today and they came out awesome! This was the first recipe I tried from you.
There's also gnocco fritto, which recipe varies from region to region, but it's mostly a dough that is, well, fried. Usually served with prosciutto crudo and cheeses.
Congratulations, you've discovered Polish potato dumplings made in the traditional way.
I like this cooking channel because it isn't pretentious while it says we can do better and experiment. That is a good outlook on life.
I always had trouble with my gnocchi sticking when I put it in the water to boil, so now I place them on a sheet tray and freeze them before boiling. It also lets me prep a ton of dumplings then cook however much I want that night!
Thanks for this.
I made a gluten free version tonight, with bacon a spouts underneath them.
The only change I made was adding some dry sage, orange oil and corn starch to the dough.
When fried it looks kinda like kluski, especially those that we eat here in Belarus - we boil them and then fry in butter 😋 is just probably more chewy
Anya, is kluski more like just a flour and egg noodle, or does it include potato as well? I’m getting intrigued with fresh noodles like that. 🙂
We Slavic people like our dumplings fried in butter, after they are boiled. They are so good.
@@IMJwhoRU Mostly it's made of potatoes (not boiled) also has eggs and little flour (less than in gnocchi), you just mix it all together, shape balls size of walnut, boil and then fry in butter. Can serve with sour cream or eat on their own, unfortunately cannot attach a picture here
@@dwaynewladyka577 8888
kluski = halusky = spaetzel?
Bless you. Of the literal dozen gnocchi recipe videos I've watched lately this seems like the simplest one. Definitely trying these.
2:36 I thought he was gonna pull out some wine😔 my disappointment is immeasurable
I just discovered lambrusco, and I don't know how I managed that considering I had a wine and bev class in culinary school, but I don't think I'll be going back to beer any time soon, though sour ales are pretty good and this stuff sounds alot like a sour beer, I just don't drink enough to care anymore
And my day is ruined
I guess everyone missed the time he said he doesn't drink white wine.
just tried this! I used maybe a bit too much flour because it was so sticky but otherwise it was delicious! Definitely going to make this again.
Yall not gonna talk about how good this fucking recipe is
Have you made it?
I use lemon zest and ricotta with some parm/reggiano in my dough. Makes it have a brightness and savory note. Nice video
Hey Adam, i made your vegetable soup for my dad and he absolutely loved it!
In Germany there is something similar we call "Schupfnudeln". There are also made from potato in a very similar way, except that they are a bit more firm. They are also fried in butter or clarified butter when they are eaten with apple sauce and cinnamon in oil and bacon fat if you eat it with sauerkraut and bacon.
Im homeless rn and your videos give me a reason to get back on track with life and have a nice kitchen to cook myself a meal in.
Thanks 🖤
Good luck.
good luck man, i hope it goes well for ya, stay safe madude
I have been buying pre-packaged somewhat fresh package of gnocchi and putting them in my Cream of Chicken/Turkey soup and they have been a great addition to the texture.
I wanted to scream when he just dumped the whole white egg into the drain.
He is oddly wasteful sometimes.
@@Primifluous Sure, but unless you have an immediate plan for it saving a single egg white is really a pain
i wouldn’t know what to do with one egg white as well 🤷 eggwhite omelette is good but with that’s not enough
At least he’s honest and not like half the people who say they’ll freeze extras for a stock when you know they never do
@@andrewulysses Just mix 1 egg white with one egg and you've got scrambled eggs. I've done it a bunch. It doesn't taste like a bland egg-white omelette.
I love your no-nonesense approach to cooking. As someone who's a perfectionist, it's freeing to see more stuff like this. It makes me feel less OK with remembering food is for nourishment first!
"Experimentation!"
Definetly a new catchphrase
What you ended up cooking is what we in Poland call "Kopytka" (little hooves), we cut them at an angle that apparently makes them look like hooves. Though we usually make them with boiled potatoes (ofc leftover ones). We eat them either just boiled or fried.
Adam is that one uncle who randomly teaches you cool stuff that you may or may not ever use
I do a similar preparation, though I find a couple dashes of red wine vinegar when serving helps brighten the entire thing up a bit.
Gyoza get a wonderful skin when you steam them in cornstarch+water in the pan. Wonder if gnocchi get similar property if a little flour makes its way into the pan of butter.
never have i ever been so honored for the video to say "2 minutes ago"
10 for me
1 for me
When the imposter is sus
weird way to describe 2 italiens having sex
11 minutes ago for me
Amazing Idea! Never pan fried. Definitely trying this one. Well done.
In an alternate universe, this video is about how to make crispy brownies, and the previous 3 videos is all about fluffy and pan fried gnocchi.
Long love the empire.
I made these gnocchi. I used two baked russet potatoes and one whole egg to make a larger amount. (I just ate the leftover fresh baked potato skins myself, to capture the nutrients in them. The inside of the potatoes were saved for the gnocchi.)
I wasn't able to purchase a wedge or chunk of Pecorino Romano cheese on short notice, so I bought a wedge of aged Parmesan and grated it into the uncooked gnocchi and onto the top of the finished product.
I textured the gnocchi with a fork, simply because that is easier for me. Manual dexterity is no longer my long suit at my age. I boiled the gnocchi until they floated, and drained them. I fried them lightly in sunflower oil until they were slightly golden.
I served them with homemade meat marinara sauce and grated fresh Parmesan on top.
I'm half Italian. Every Italian, and every Italian-American, seems to have a different opinion about how food ingredients should be sourced and prepped, which ingredients should go into each particular recipe (and which ingredients should be excluded), cooking times and methods, seasoning choices, you name it.
Gnocchi should be eaten fresh. If you reheat leftover gnocchi later, the texture will likely be disappointing.
I've done exactly this for years. It's phenomenal.
I staple during holidays in my family is a type of German (?) potato dumpling we call "Hockey Pucks". Super dense and carby. I'm not sure what the actual name of them are, or if they are actually a thing outside of the family, but they are my favorite leftovers because they fry up beautifully. A little butter creates this crispy, flavorful exterior with a soft center.
This totally reminded me of those.
The memers are upset that this isn’t a brownie video and the Italians are upset that Adam isn’t making it traditionally
I appreciate getting told the real price per unit of a sponser. It doesn't change my buying choices by brand but it means i can make reasonable buying choices with a reference for cost range, and won't be affected by price shock, which can make or break any sale far less predictably then we'll informed purchases.
Ahhh we haven’t seen insane energy Adam since apple risotto, so good.
Just used this recipe to make gnocchi for the first time this week and it turned out delicious! Thanks for the inspiration and easy to follow recipe 🤘
Gnocchi freezes really well too, IMO - great for meal prepping.
Niall, do you freeze before boiling? Do you have to worry about them freezing in a big clump? Thank you in advance. 🙂
you can always dust it with flour/cornstarch or preboil it and dry it before freezing it.
@@IMJwhoRU I've frozen leftover cooked ones and then boiled them another day. They do take on a bit more chew, but they are still very good, though I am compelled to tell you that I make a ricotta based one, not potato based. I think to freeze uncooked ones, it would be a good idea to lay them out on some parchment paper, freeze, and then put them in a bag that way they're not all stuck and misshapen.
This is my favorite dish :). My grandma used to cook it for me daily until growing up..
Can you do a gas grill vs charcoal grill? Thank you!
They are different, but they are both grills. One burns charcoal and the other, propane. Propane is a gas, but is stored under pressure as a liquid and charcoal is the remnants of wood superheated in the absence of oxygen and is frequently shaped into briquets. Pretty sure that covers things.
@@prescottmajette5290 im asking how it changes the taste and why he uses the one he does ( which is charcoal btw)
@@mr.freezie8560 google is your friend bud, charcoal imparts a smokier and woodier flavor (hydrocarbons too if you don't burn off all the lighter fluid)
@@prescottmajette5290 for f*cks sake man ik but i want his take on it.
Food theory has a good video on it, watch it. Also I'm pretty sure Adam has a charcoal grill, he used it in an earlier video.
Made this with sweet potato. I can confirm that the sugars in the sweet potato add extra caramelisation to the gnocchi and its super tasty as a result.
yep, let's not let "traditions" prevent us from finding what we like.
Nutella pizza ftw!
My little sister put canned frosting on a pork chop once. She also dipped a lemon oreo in pickle juice.
@@hemlockolympic hot dog water with pop tarts?
while fleeing italian traditional food, he accidentally entered polish territory.
(his gnocchi is very similar to a polish recipe named kopytka)
My favorite way to make gnocchi is to fry them in a pan with some sun dried tomatoes and goat cheese, works very well and also allows me to use some of the oil that the tomatoes come on
When was the last time adam has made a recipe that isnt terribly unhealty for you, its making my new years resolution verry hard watching brownie and pasta videos
How is pasta terribly unhealthy for you?
2 months ago with grilled Tri tip and quick brick chick
@@gingerluigiwithnomoustache7411 adam himself said potatoes are empty carbs, and I'm sure he would say the same about flour, which are the two main ingredients in gnocchi
@@technetium9653 and those were great, I loved making the brick chicken
@@gingerluigiwithnomoustache7411 starch
Made this for dinner tonight, I fried it a little too long but otherwise it tasted great! I had to use parmesan as I couldn’t find the other kind of cheese. A little time consuming with the dough molding but a pretty easy dish to make. And I agree - the orange zest on it tastes fantastic.
Adam I think doing a video on activated charcoal (and why it, as a food trend, can be dangerous because of its interactions with medicine) would be right up your alley! (I was reminded of this when you mentioned the June Shine flavor with activated charcoal. Also, grapefruit has similar interactions with lots of medicine, from my understanding.)
Hi Paige- We understand your concern, and appreciate the feedback. There are only 55mg of activated charcoal per 12oz serving of JuneShine. This is an extremely small amount of charcoal to ingest. That said, we do openly disclose the fact that MPK contains activated charcoal, and we legally cannot make medical claims. We have no way to prove that there will be no drug interaction at that dose. All we can do is provide the actual amount in a can and allow consumers to do their own research, or consult a medical professional if they are concerned.
In Austria, we make them the same way and usually eat them with apple puree or sauerkraut, they're called Kartoffelpaunzen here
Gnocchi Slush!😫🤟
Underrated comments
Try to add also butter in the dough itself. It makes them so flavourful.
man. i hate ads. but that June Shine actually looks like something i'd buy for a test run.
unfortunaly i live in Germany.... :(
We would love to get you some JuneShine in Germany but alcohol restrictions make it tough! As of now we have no plans to go international, but who knows what the future holds
You won't belive it, but (except the cheese and sage) this is pretty much exactly how you make "Stöpferle".
That's a dish my Grandma here in south Germany used to make.
If you were to alter the shape, you would get "Schupfnudeln", which are a traditional swabian speciality.
Both of these are commonly boiled and often also fryed just like your Gnocchi variation.
Funny to think that an American with Italian ancestry could come up with a mediterranean food variant that is actually a south German classic.
That's globalisation for ya.
@Siluriformes There is one, but it's a German page.
Because the term "Stöpferle" is exclusively used in some regions of South Germany, I imagine there aren't many articles and recipes about it. If you search for "Schupfnudeln", however, there will be a myriad of results. It's basically the same thing but with a different shape.
Every time Adam posts a meatless recipe, my lil vegetarian heart smiles
Who asked
@@Henryg44 Me
@@PurtyPurple you got evidence
@@Henryg44 Yup.
ok soy boy
similar to your orange zest, the store-bought gnocchi i buy have a hint of lemon. good stuff
I like how you're using similar methods of pasta making to your "legate pasta" video when you made it on the floor. Make it easier for someone like me to do :)
Dude your content is top notch. I'm sure it was an inspiration for you, but your show seems to be a modern iteration of Good Eats with Alton Brown for a new generation. Both of you guys are just so relatable and down-to-earth in your presentation. Great videos, I subscribed.
no one:
adam: *makes "gnocchi" and still has millions of peeps salivating through the screen*
I am italian and I like this very much. By the way "Gnocchetti fritti" (which is not to be confused with Gnocchi fritti which are like little sheet of fried dough that puff up while frying) is an italian recipe which is basically the same but with deep fried gnocchi. Is usually served as an antipasto with sauce to dip them in. For your version I think some cheesy sauce on them would be phenomenal. Somenthing like a bechamel or a parmesan sauce.
Please sir, continue to "Baffle my Nona"
I'm always a fan to 'cook it how you like it, no how others tell you how it's supposed to be cooked'. It's supposed to be cook how you want it! That's why I put garlic in my carbonara - I enjoy it much more this way!
the way he poured his drink into his glass was alllmoost as smooth as the sponsor segway
I pan-fry my gnocchi in a cast iron pan, using only lard instead of butter and sage and its great side dish for baked goose or other poultry
I was humming your Pecan Grove song and you uploaded second afters. I summoned forth the upside down Adam.
Gniocchi with potato are also traditional dish in Poland. We usually serve them with fried onion and tiny bacon cubes or meat sauce. When I see microwaved potato, I suddenly know what Italian people feel when they see american pizza.
In Poland those are called "kopytka" which means "hooves". Why the hell it is called like this - I have no idea, but they are delicious with some dark meat sauce.
Because the word is from Japan. Of course we got the word wrong because the word is for the wrong drink. But it is still from Japan, and it means kelp tea.
A lot of places do not do gnocchi in a way that gives it justive. I had a pan fried Gnocchi dish in Quebec from Les Fourgeres..... It was amazing!!!!
never seen potatoes used in a brownie before but it looks great
I first had fried gnocchi at a restaurant many years ago and thought they were the best tasting gnocchi I had ever had. They served them with the traditional browned-butter and sage sauce. However, the ones they served had been deep fried. Don't know if that made the difference. But these looks just as delicious.
I swear this guy has the smoothest sponsor transitions.
Sage is sometimes a garnish in an Old Fashioned, where it pairs with the orange. So good call.