@@audiboy6670 Adam has always been characterized as the quiet individual responsible for managing the “behind the scenes.” So to see him become more actively involved in a video like this one, which typically requires in-depth explanations to the processes of which they utilized the special ingredient, got me excited, because I would be seeing an aspect of Adam that he usually keeps hidden behind the camera
@@novachronus8804 okay I get this, and believe me I am not trying to hate, but I cant find any characteristics about him I genuinely appreciate or think are likable actually, so I am im interested in what people like about him
Honestly, if you just splurge on a single truffle and then break off chunks to infuse in oil to make truffle oil to finish dishes with, you can stretch that expensive truffle reallllly far while maintaining good flavor every time. Then you can always add a punch of earthy umami to dishes on the fly.
truffle oil is also commercially available (ordering online is easiest), it's a more economical option to buying a whole truffle! also, truffle paste works the same in cooking, but more concentrated.
Hi Adam Andrew Rie, please read this, it's about truffle magic! Andrew, when you say that the flavour is transfered by grease you are right, BUT it's not the only thing, EGG itself is insanely powerful. Scrambled eggs made like this are a waste, because you DONT actually NEED to put truffle in it to make it work ! it allows you to make more of it. One of the best way to use a perigord truffle (black truffle or MElanosporum) to make scrambled eggs is the following : by that I mean that you can cook with a truffle WITHOUT USING IT French chef Paul Bocuse used the truffles that way, Have a dozen eggs and put the truffle with them for a few days days in a tupperware, perfectly hermetic The perfume of the truffle will go into the eggs through the shells (I know this sounds crazy) Once the truffle spent that much time with the eggs, you DONT NEED TO ADD TRUFFLE BITS, you make your scrambled eggs with salt pepper and cream and that's it ! The taste with this method will be deeper and stronger, infused and more generous. I've done it couple of times with perigord truffles (it's where I am from, south west of France) and it's really worth trying. the cool thing is that now you can use the truffle for something else, because it is totally untouched. if you add bits it will look luxurious but will ad nothing else than fancy looks. Another thing with the truffle ant it's relation to heat, low to mid temperature is better, if you heat it too much you will kill a lot of taste. works with grease and oil, helps gently fix the taste and expand it : making your own truffle oil will go further than using slices because it will enhance the flavor of it Thank you for reading and for your great videos and spirit. cheers!
I saw OutdoorChefLife do this in one of his episodes with truffle. just putting it together in a bag/container and letting aroma coat the food. it's crazy cool.
Okay, I'm not the only one that picked up on that. Congrats to him and his wife! Obviously this does not need to be out for public information, but I remember a few episodes back he always talks about his girlfriend as "my partner....". Genuinely my own curiouosity. Andrew does not in any way need to respond to it.
I just can't believe that was Andrew's first time having chicken and dumplings. I remember the first time I had it as a child. It's just one of those food memories that stuck with me. It is so good and such a comforting food.
Ok, I don’t watch Tasty, so this is news to me. “What the heck?! Andrew is married and he just nonchalantly drops the fact he went to Rome with his wife 🤭?!” I’m happy for you sir and it makes sense now. Anyway, hearing Adam talk was also huge for some of us I’m sure. You all always, do the best to do what you all are showcasing justice. This was super cool, thank you @A.T.E.
I was looking at the comments for someone who's as shocked as me about Andrew being married and how casually he dropped that because he doesn't talk about it on Worth It! I don't know if it's recent or if he's always been married but I'm happy for him!!
I only knew because I watch the Try Guys/Try Wives podcasts, and a few of them went to the wedding. I hadn't seen him directly mention it in a video before.
Whoa 181 likes! Nice to see ppl taking a liking to my comment. I think this crew does a really good job of capturing food. It’s casual, and easy to follow. Thanks to, “Worth It,” I’ve gone to at least one restaurant called Pasta sisters at their second location I believe. Seeing the crew every time makes strive for more wholesome meals rather than just fast food 🥲. Cheers everyone 😊
Adam is so good at his job, some of the shots are just perfect like the camera will change angle and you don't even notice. Everything just flows so well
Andrew and Rie are a great duo! They both really love food, and they're very respectful and sweet and ask intelligent questions. I can't wait to see more in-person content as the world opens up again!
As someone with intense anxiety towards messiness, Andrew's miraculously pristine kitchen gives me so much joy 😊 like it somehow makes me feel calmer than usual lol
This channel has to be one of my favourite ones on TH-cam. The production quality is through the roof and you people seem to have very good friendly relationship.
Am i the only one who has never heard Adam talk like he did in this video? It was nice its like he’s getting more comfortable on camera himself ☺️ u go Adam! 😎 👑
So, about the flavour intensity being slightly underwhelming - I find that when I spend the whole day cooking something very powerful, whether it be curry, truffle or a sauce with herbs, when I eat it at the end of the day, my senses are kind of overloaded and almost "numbed" by the taste and smell. On the contrary, other people who eat the same dishes and weren't in the kitchen with me are not affected by that, and taste 100% of the flavours. So maybe that happened here? (But I completely agree, sourcing is so important for truffles!)
Same here! I love to cook and loves to eat what I cook. But if I cook in large quantities my apetite goes down while everyone else enjoys it😪. Then I become hungry in the middle of the night 🙄
The addition of Adam is sooooooooo good. He balances videos just as flavours are balanced in good dishes. I can't put my finger on what it is but he just brings in this balancing element.
Great episode, one of the best in a long time. I like the slightly slower pace, the edit, the music. Very well shot. It feels different than the typical way-too-high energy food video on youtube. I enjoy the personal stories. This feels more mature. Keep up the good work!
it's like midnight where I live, and normally I would just wait until the next time I am free to watch, but I got excited about Adam being featured (and also Adam talking) I am gladly delaying my sleep for this. Never clicked so fast.
Adam thanks for the tutorial on how to make the dumplings. I'm going to make it Monday with a four year old help in the kitchen. I might add carrots and celery to the mixture for color.
I like the way the push the conversations and their impressions so that the main focus of the video is understanding the truffe and not teaching us how to cook a recepe. The tone and the flow of the video are just so calm and conforting. Loved it!
This was such a calm wholesome episode. Amazing and yummy dishes and the explanation on how truffle is used sorta cleared my confusion about its taste 😊
I enjoyed this shakeup to the usual "Tell us what you made" format. It's an interesting experiment to see you guys all working from the same lone truffle.
Hearing Adam speak this much in a video... didn't know I needed this today. Also, I am inspired to try making some of the recipes here, sans truffle because I can't afford it 😅
I went on a truffle hunt in Croatia at a truffle farm and they prepared a buttery scrambled egg indeed and told us this is the best way to eat the black truffle. I myself usually use it in risotto if I can
Woooah! SO much more Adam in this than anything else, heck yeah! These dishes all looked great, y'all! I liked that you cooked together for this one. :D
I’m glad you guys actually talked about the fact that truffle often isn’t as good as it should be. I’ve bought truffle a couple of times and have been seriously disappointed by how flavourless it is compared to when i eat it at the restaurant. I’m pretty sure there are a lot of scams when it comes to truffle…
I wonder how jealous Alvin and Inga got when they were too far from the episode.. I love truffles as much as the next person and these dishes would have probably truffled me out. But everything looks oh so good!
chawanmushi is one of my favorite dish and I haven't been able to have it in years. In the past I tried I've never been able to get the eggs just right, but I feel so inspired after watching this I wanna try to master it myself! (without the truffle for obvious reasons)
This was very cool. I've been so inspired by the whole chicken soup on Worth it, I've been doing something similar this past winter. It is always a hit. I've only ever had sweet dumplings for desert. So, Adam - I will be testing chicken and dumplings soon.
Hi Andrew! Great episode. I was wondering if you could tell me what restaurant in Rome you went to with your wife. Going to Rome next weekend and looking for recommendations. Thanks!
I love this cook-a-truffle-at-home idea. It's like "use the good china every day". My thing I'm gonna try this year is good caviar - I've never eaten it, I wanna see what it's like!
I love watching them cook and also Adam, you should be in more like this! Scrolling through TH-cam wondering what I was going to watch and originally clicked on this one because you were in the thumbnail 😅 Most I’ve ever heard you speak as well 😂
You can buy truffle oil in the grocery store tho depending on where you are. It's a bit expensive $10-15/bottle but you honestly don't need a lot when you cook to get the aroma/flavor and it's better if you add it at the very end of cooking
Love you guys! I noticed that Rie and Andrew were both wearing olive drab, was that planned? Nice to see more of Adam as well. When talking about a dish you ate somewhere else in the world, I think the excitement has a lot to do with it. I was in the Army and have had many German, Korean, Belgian, French and Middle Eastern dishes and when I try them in a US restaurant or at home, they aren't quite the same. Adam's chicken and dumplings recipe is very close to my own, yet I let the broth thicken a whil longer as that is how my family prefers it. I wish you all the greatest joy and success in the new year. Much love from Fate Texas!
Serendipity! I just made polenta for lunch and seasoned it with truffle salt. Melted some sweet butter and cheddar. So delicious and comforting on a really cold day in NYC
OH! I think this is the first time I saw Andrew cook. Love this episode 'cause I love truffle. But I am having difficulty finding dishes that give it the proper respect. I have learned a lot from this episode.
The best thing said in this video was what was said at the end which it's best to give the responsibility in choosing the right truffle to restaurants. It's none of us amateurs' business.
Adam and Andrew are so diff in this ep in cooking styles. Adam said he doesn’t wanna try something new to worry about messing up with the truffle but Andrew usually always tries to make something he’s in this series
Can u do an episode on pickles pls? I’d love to see another updated peanut butter and pickle sandwich from Andrew! Or perhaps everyone should make their version! 💕
@Adam I love that you had a voice in this episode, I love the recipe, and I love love love love how spoken you are to explain it. I would love to hear more from you! Do you have your own channel???
i like to put pecorino tartufello cheese in my omelets sometimes because it make breakfast feel special. its a really nice medium density cheese that doesnt crumble and its got little pieces of truffle in it but it makes dishes that already benefit from garlic taste just that much better
I bought some thinking I'd use it for xmas and I forgot to bring it. I ended up making an emersion blender hollandaise with truffle and preceded to add left over champagne to it then lemon juice pushing it more to a bernaise. I went what the heck so I added some whole grain mustard and honey to balance out the flavors. I took a little bit of this sauce and mixed some into some ricotta and used it for pizza... I mixed some of this into a small batch hot sauce and mayonnaise as this amazing homemade "Truff" hot sauce. I've used it for some korean fried chicken I had vacuum sealed frozen and it was a great way to reheat and maintain the crunch. Truffle is an amazing ingredient and I'll be making this sauce again. There is a time and place for the imitation truffle oils, but nothing compares to actual truffle.
Adam spoke more in this episode than he has in every episode of Worth It combined. . . . and multiplied by five.
Ikr it's the most the cinnamon roll has ever spoken like ever
That’s literally all I could think about the entire time he was talking about his dish.
True
This much truth i havent spoken in my whole life
@@Gogeta_Salad lol
Seeing Adam in the thumbnail of a “tell us what you made” episode got me more excited than ever
What do you like about Adam?
@@audiboy6670 Adam has always been characterized as the quiet individual responsible for managing the “behind the scenes.” So to see him become more actively involved in a video like this one, which typically requires in-depth explanations to the processes of which they utilized the special ingredient, got me excited, because I would be seeing an aspect of Adam that he usually keeps hidden behind the camera
I came here to say this
SAME
@@novachronus8804 okay I get this, and believe me I am not trying to hate, but I cant find any characteristics about him I genuinely appreciate or think are likable actually, so I am im interested in what people like about him
I have to say this, their colour grading is top notch, it's so soothing and cinematic
That’s part of the signature look and feel of this channel that I’ve never been able to put my finger on.
@@menriquez89 yeah exactly!!
adam (or whoever) color graded this really knows their stuff. definitely helps that andrew's backsplash and kitchen have such a nice light aesthetic
Everything has a very ideal look, modern but cozy test kitchen :)
Honestly, if you just splurge on a single truffle and then break off chunks to infuse in oil to make truffle oil to finish dishes with, you can stretch that expensive truffle reallllly far while maintaining good flavor every time. Then you can always add a punch of earthy umami to dishes on the fly.
truffle oil is also commercially available (ordering online is easiest), it's a more economical option to buying a whole truffle! also, truffle paste works the same in cooking, but more concentrated.
@@lauraqueentint fwiw most truffle oil is artificially flavoured
@@krsw899 not all but most are yes. Def look at the ingredients list
This is the most I feel like I have ever heard Adam talk and I'm extremely happy!
I came here to say this!!!
I beat you to it! Sorry Kendra lol
Totally all right mate, just glad somebody else thought the same!
What a nice surprise, seeing adam in a "tell us what you made"
Yes
Is this really a “Tell us what you’ve made?“? I think this is more a standalone episode.
wow famous
@@Denise-ct9hb wow
Hi Adam Andrew Rie, please read this, it's about truffle magic!
Andrew, when you say that the flavour is transfered by grease you are right, BUT it's not the only thing, EGG itself is insanely powerful.
Scrambled eggs made like this are a waste, because you DONT actually NEED to put truffle in it to make it work ! it allows you to make more of it.
One of the best way to use a perigord truffle (black truffle or MElanosporum) to make scrambled eggs is the following : by that I mean that you can cook with a truffle WITHOUT USING IT
French chef Paul Bocuse used the truffles that way,
Have a dozen eggs and put the truffle with them for a few days days in a tupperware, perfectly hermetic
The perfume of the truffle will go into the eggs through the shells (I know this sounds crazy)
Once the truffle spent that much time with the eggs, you DONT NEED TO ADD TRUFFLE BITS, you make your scrambled eggs with salt pepper and cream and that's it !
The taste with this method will be deeper and stronger, infused and more generous.
I've done it couple of times with perigord truffles (it's where I am from, south west of France) and it's really worth trying.
the cool thing is that now you can use the truffle for something else, because it is totally untouched. if you add bits it will look luxurious but will ad nothing else than fancy looks.
Another thing with the truffle ant it's relation to heat, low to mid temperature is better, if you heat it too much you will kill a lot of taste.
works with grease and oil, helps gently fix the taste and expand it : making your own truffle oil will go further than using slices because it will enhance the flavor of it
Thank you for reading and for your great videos and spirit.
cheers!
This is extremely fascinating!!! I’ve never heard of this method
my uncle once gave me a truffle and the recipe. it is like magic. goes through the shell and smells ultra strong even with the lid on.
I saw OutdoorChefLife do this in one of his episodes with truffle. just putting it together in a bag/container and letting aroma coat the food. it's crazy cool.
Oh wow thanks for advice! 😋👌
@@Coffeegirl739 you are welcome
Andrew: “…me and my wife”
Me: YAY ANDREW!
IKR RIGHT?!
Okay, I'm not the only one that picked up on that. Congrats to him and his wife!
Obviously this does not need to be out for public information, but I remember a few episodes back he always talks about his girlfriend as "my partner....". Genuinely my own curiouosity. Andrew does not in any way need to respond to it.
@@echung168 happy for him regardless he seems like a nice person
I was looking a comment about this, I literally paused the video and was like (WHAAAATTT???? THIS IS SO NEWWW🤯) Yaay for Andrew
@@echung168 same here. I 'm truly happy for him.
I just can't believe that was Andrew's first time having chicken and dumplings. I remember the first time I had it as a child. It's just one of those food memories that stuck with me. It is so good and such a comforting food.
I love that he made drop dumplings. They're my favorite!
Ok, I don’t watch Tasty, so this is news to me. “What the heck?! Andrew is married and he just nonchalantly drops the fact he went to Rome with his wife 🤭?!” I’m happy for you sir and it makes sense now. Anyway, hearing Adam talk was also huge for some of us I’m sure. You all always, do the best to do what you all are showcasing justice. This was super cool, thank you @A.T.E.
I was looking at the comments for someone who's as shocked as me about Andrew being married and how casually he dropped that because he doesn't talk about it on Worth It! I don't know if it's recent or if he's always been married but I'm happy for him!!
Last time he mentioned something he said partner so I am guessing he just recently got engaged and married!!
I only knew because I watch the Try Guys/Try Wives podcasts, and a few of them went to the wedding. I hadn't seen him directly mention it in a video before.
He has an insta where he dropped a really cute pic, I think it was a year ago?
Whoa 181 likes! Nice to see ppl taking a liking to my comment. I think this crew does a really good job of capturing food. It’s casual, and easy to follow. Thanks to, “Worth It,” I’ve gone to at least one restaurant called Pasta sisters at their second location I believe. Seeing the crew every time makes strive for more wholesome meals rather than just fast food 🥲. Cheers everyone 😊
Adam is so good at his job, some of the shots are just perfect like the camera will change angle and you don't even notice. Everything just flows so well
Seeing Adam in the thumbnail made me excited, never expected he would’ve been this involved in participating! Would love to see him more!
Andrew and Rie are a great duo! They both really love food, and they're very respectful and sweet and ask intelligent questions. I can't wait to see more in-person content as the world opens up again!
The most words I've ever heard Adam speak continuously and he's well spoken! :)
This is what I kept on saying on loop when he was talking.
I *love* the dinner club feel in this video! It always has been in this series, but having everything and everyone together is lovely
@1:38 the shot of the truffle - wow - that texture is unlike anything i've ever seen - fascinating - great vid! love this series
As someone with intense anxiety towards messiness, Andrew's miraculously pristine kitchen gives me so much joy 😊 like it somehow makes me feel calmer than usual lol
This channel has to be one of my favourite ones on TH-cam. The production quality is through the roof and you people seem to have very good friendly relationship.
Am i the only one who has never heard Adam talk like he did in this video? It was nice its like he’s getting more comfortable on camera himself ☺️ u go Adam! 😎 👑
It’s nice to see and hear Adam have more of a voice and spotlight. Definitely want to make all of those recipes
So, about the flavour intensity being slightly underwhelming - I find that when I spend the whole day cooking something very powerful, whether it be curry, truffle or a sauce with herbs, when I eat it at the end of the day, my senses are kind of overloaded and almost "numbed" by the taste and smell. On the contrary, other people who eat the same dishes and weren't in the kitchen with me are not affected by that, and taste 100% of the flavours. So maybe that happened here? (But I completely agree, sourcing is so important for truffles!)
Same here! I love to cook and loves to eat what I cook. But if I cook in large quantities my apetite goes down while everyone else enjoys it😪. Then I become hungry in the middle of the night 🙄
@@habibahashim2547 I know!! I love having leftovers much later or the next day because of that hahah
@@habibahashim2547 I hate when that happens. I’ll end up losing my appetite for that meal for a couple weeks
@@juliane3357 I also find that the next day the flavours have had a chance to combine and settle a bit.
That’s so interesting! Sometimes when I spend a lot of time on a dish, I don’t even want it by the time I’m done
Wow Adam cooking haven't seen that in years since he did some of the earlier tasty videos
Rie is my favorite. I love she always tries to incorporate her culture in the videos she’s in. God bless Japan 🇯🇵
The addition of Adam is sooooooooo good. He balances videos just as flavours are balanced in good dishes. I can't put my finger on what it is but he just brings in this balancing element.
Great episode, one of the best in a long time. I like the slightly slower pace, the edit, the music. Very well shot. It feels different than the typical way-too-high energy food video on youtube. I enjoy the personal stories. This feels more mature. Keep up the good work!
Me: absently watching, and getting ready for the day
Andrew: “on vacation in Rome with my wife”
Me: stumbles “excuse me?”
It's Andrew not Adam
Loving Adam's new hair and he's cooking!
Rie and Andrew love how they are matching each other. The sweater and t-shirt.
it's like midnight where I live, and normally I would just wait until the next time I am free to watch, but I got excited about Adam being featured (and also Adam talking) I am gladly delaying my sleep for this. Never clicked so fast.
The combo of Adam, Rie and Andrew was great. I enjoyed hearing more from Adam than usual.
Loving this channel so much! Lush to see Adam getting more involved too.
Adam thanks for the tutorial on how to make the dumplings. I'm going to make it Monday with a four year old help in the kitchen. I might add carrots and celery to the mixture for color.
I like the way the push the conversations and their impressions so that the main focus of the video is understanding the truffe and not teaching us how to cook a recepe. The tone and the flow of the video are just so calm and conforting. Loved it!
I love the fact that adam was also there, we need more content with him he sounds very intelligent and very wise. We are here for it 🥰🥰🥰
This is amazing!
Side note: from the moment the truffle is dug up it starts losing flavor - might have been a transportation thing
This was such a calm wholesome episode. Amazing and yummy dishes and the explanation on how truffle is used sorta cleared my confusion about its taste 😊
I enjoyed this shakeup to the usual "Tell us what you made" format. It's an interesting experiment to see you guys all working from the same lone truffle.
i love that adam is in this episode! we've never really seen him cook b4, or talk this much loll
Nicely done, you three are an amazing trio! I really enjoyed seeing Adam's participation!
Idk why I’m the most impressed by how he put the forks on the table.. 10:58
So satisfying
WTG Adam! So amazing. That Chicken & Dumplings looked amazing. All the dishes looked so delish!
Omg adam is cooking and talking and hosting!!!!!!
I love it!!!!
Adam is cooking! ADAM IS COOOOOOKINGGGG! I;m so excited!
Hearing Adam speak this much in a video... didn't know I needed this today.
Also, I am inspired to try making some of the recipes here, sans truffle because I can't afford it 😅
My favourite trio. I also really like this format
I went on a truffle hunt in Croatia at a truffle farm and they prepared a buttery scrambled egg indeed and told us this is the best way to eat the black truffle. I myself usually use it in risotto if I can
This episode is both the most I’ve heard Adam speak, but also the most exposition for Adam as well, and I’m here for it!!
i sometimes see adam cook stuff on his IG stories so it makes me really glad that he’s able to share his knowledge here! 🤩
Woooah! SO much more Adam in this than anything else, heck yeah! These dishes all looked great, y'all! I liked that you cooked together for this one. :D
Adam, or the character development we were all curious to see! I’m happy to see him in one of these episodes, can’t wait for many more!
Adam always reminds me of Gromit...just one look says it all with him...so nice to hear him explain his recipe xoxo
The restaurant in Rome was really kind! Laughed at the story about the missed dish :)
I'd like to know which one it is
I’m glad you guys actually talked about the fact that truffle often isn’t as good as it should be. I’ve bought truffle a couple of times and have been seriously disappointed by how flavourless it is compared to when i eat it at the restaurant. I’m pretty sure there are a lot of scams when it comes to truffle…
I wonder how jealous Alvin and Inga got when they were too far from the episode.. I love truffles as much as the next person and these dishes would have probably truffled me out. But everything looks oh so good!
chawanmushi is one of my favorite dish and I haven't been able to have it in years. In the past I tried I've never been able to get the eggs just right, but I feel so inspired after watching this I wanna try to master it myself! (without the truffle for obvious reasons)
I loved everybory together 😍 great episode
This was very cool. I've been so inspired by the whole chicken soup on Worth it, I've been doing something similar this past winter. It is always a hit. I've only ever had sweet dumplings for desert. So, Adam - I will be testing chicken and dumplings soon.
The chill cozy winter vibes in this video are immaculate
Oh seeing Adam and hearing him talk so much 😍 I enjoyed listening to him so much 😌 great video
Please include more Adam content. I enjoyed his contribution and his dish
Hi Andrew! Great episode. I was wondering if you could tell me what restaurant in Rome you went to with your wife. Going to Rome next weekend and looking for recommendations. Thanks!
I love that they could actually try each other’s dishes here! I hope Alvin and Inga can join next time
I love this cook-a-truffle-at-home idea. It's like "use the good china every day". My thing I'm gonna try this year is good caviar - I've never eaten it, I wanna see what it's like!
this is the most i've seen adam talk in all buzzfeed videos combined lol i need more
Andrew's kitchen become about to eat studio😍 can't wait to see inga and alvin coming over😍
I love watching them cook and also Adam, you should be in more like this!
Scrolling through TH-cam wondering what I was going to watch and originally clicked on this one because you were in the thumbnail 😅
Most I’ve ever heard you speak as well 😂
0:18 "Truffle is something that I've only ever eaten a handful of times....."
Me: Still don't know what a truffle tastes like😢😢😢
You can buy truffle oil in the grocery store tho depending on where you are. It's a bit expensive $10-15/bottle but you honestly don't need a lot when you cook to get the aroma/flavor and it's better if you add it at the very end of cooking
Love you guys! I noticed that Rie and Andrew were both wearing olive drab, was that planned? Nice to see more of Adam as well. When talking about a dish you ate somewhere else in the world, I think the excitement has a lot to do with it. I was in the Army and have had many German, Korean, Belgian, French and Middle Eastern dishes and when I try them in a US restaurant or at home, they aren't quite the same. Adam's chicken and dumplings recipe is very close to my own, yet I let the broth thicken a whil longer as that is how my family prefers it. I wish you all the greatest joy and success in the new year. Much love from Fate Texas!
Serendipity! I just made polenta for lunch and seasoned it with truffle salt. Melted some sweet butter and cheddar. So delicious and comforting on a really cold day in NYC
My faves in one thumbnail!!!!! About to sleep on this side of the world but saw a new About to eat upload 👀✨
It's surprising Adam also cooks it's also weird to hear Adam talk alot. But this is everybody's been waiting for. Love the episode.
Wow SO GLAD to see ADAM included in your videos
Such a blessing hearing Adam talks more than every video
OH! I think this is the first time I saw Andrew cook. Love this episode 'cause I love truffle. But I am having difficulty finding dishes that give it the proper respect. I have learned a lot from this episode.
I enjoyed this video very much , thanks a lot.. well spent time 😊
Oh this was cool. Also thanks Adam for the Chicken and Dumplings recipe. I'm Australian so never had it and now can't wait to try it.
It really looked like you all have fun making this video. Thank you for sharing!
Gentle and cozy video throughout!
This is it. This trio is all we need
All of the dishes look scrumptious! Amazing job guys!
This channel gives vibes that they are all REALLY serious about their food
The best thing said in this video was what was said at the end which it's best to give the responsibility in choosing the right truffle to restaurants. It's none of us amateurs' business.
Great episode team! Thanks for sharing!
I was already fumbling when I saw Adam was like legit part of this episode... and then Andrew threw in "...me and my wife...". Um what?! 😆
Just seeing Adam in the thumbnail made me more excited than I could possibly explain
Adam and Andrew are so diff in this ep in cooking styles. Adam said he doesn’t wanna try something new to worry about messing up with the truffle but Andrew usually always tries to make something he’s in this series
I love this episode! Many ideas arise. Thank you!
The first official dish with the chicken egg and shrimp was very well thought through
Simple
Yet exquisite ✨👌🏾👏🏾
Thank you for blessing our lives with more Adam.
Loved this episode, just like I love all the others! I especially loved seeing Adam cook!
Can u do an episode on pickles pls? I’d love to see another updated peanut butter and pickle sandwich from Andrew! Or perhaps everyone should make their version! 💕
Chicken n dumplings and truffles sounds like hands down the best idea.
@Adam I love that you had a voice in this episode, I love the recipe, and I love love love love how spoken you are to explain it. I would love to hear more from you! Do you have your own channel???
I really liked seeing a bit more of Adam!
i like to put pecorino tartufello cheese in my omelets sometimes because it make breakfast feel special. its a really nice medium density cheese that doesnt crumble and its got little pieces of truffle in it but it makes dishes that already benefit from garlic taste just that much better
Waiting to see Steven bust through the wall like the Truffle Koolaid Man. 😂😂
These dishes all looked very mouth watering 😋
the character impact material is dimethyl sulfide, but it goes awesome with eggs, corn, mushrooms, cream, cheese
Holy smokes, you guys are here!
I've been watching your videos on Buzzfeed and wondered where you guys went.
Hope this channel blows up.
I bought some thinking I'd use it for xmas and I forgot to bring it.
I ended up making an emersion blender hollandaise with truffle and preceded to add left over champagne to it then lemon juice pushing it more to a bernaise. I went what the heck so I added some whole grain mustard and honey to balance out the flavors.
I took a little bit of this sauce and mixed some into some ricotta and used it for pizza... I mixed some of this into a small batch hot sauce and mayonnaise as this amazing homemade "Truff" hot sauce. I've used it for some korean fried chicken I had vacuum sealed frozen and it was a great way to reheat and maintain the crunch.
Truffle is an amazing ingredient and I'll be making this sauce again. There is a time and place for the imitation truffle oils, but nothing compares to actual truffle.