Did this tableside probably a hundred times at the restaurant in a lovely Sheraton hotel in the early 90's. It is absolutely delicious. Never did the tableside croutons though. Our Maitre De would do Bananas Foster tableside as well. Regrettably, management insisted that we wear pants...
@@user-ze8ot5hk9f No, Central Arizona. There was a Sheraton Hotel that was built in about 1988 that later became an Indian Casino. It was so neat. The maître de, and his assistant, were older, elegant Iranian men. Used to tell great stories of bird-hunting with the Shah...
Yeah, there are less and less places doing tableside. And even more unfortunately, almost no one uses raw egg yolks anymore. There is but one resto that gets it pretty close pre-made near me, but pretty sure they use Mayo in place of the Eggs/oil. I know of absolutely no resto where they pre-make this dressing exactly and use it on the lettuce and bring it out. This recipe is simply the best there is. Every single person I made the "real" stuff for raves about it. I mean wide-eyed "WTF is this??" reaction. I found this originally on Epicurious , but strangly, they changed it from 2 yolks to 1 whole egg incl whites (not as good). And they call for added salt. That is NOT needed. If you like more salt, put in more Worst and/or Cheese and or Anchovies depending on which you like the best. I use more cheese and Worst. A somewhat bacteria mitigating measure is to wash the shells with soap before you start. If you have really fresh eggs, I understand most of the bacteria in an egg comes from the shell, but by no means should be taken as gospel, you are always risking when eating raw or undercooked food, even steak.
Couldn't find the pants and doesn't bother, claiming that cooking shows are filmed from the waist side up. Still shows a shot of himself not wearing pants. I love whatever goes through your mind, Adam.
there's a lot of shots here that are demonetization bait, probably following up his video on getting demonetized for depicting edible insects. That's probably one of them, in addition to being hilarious.
Back when I worked at a semi-fancy restaurant that shall remain nameless, we made a caesar salad fairly close to tradition, but instead of croutons we used crostini (efficient because many of our side dishes and appetizers used crostini), and we'd finish it with huge flakes of shaved parmesan. Tons of heterogeneity the likes of which I suspect would bring a tear to Adam's eye.
Yeah, you can also get escargots, beef Wellington, etc. there. It will cost probably over $1000, but keep in mind that the peso symbol is ... $. It's actually pretty affordable for what you get, and the salad is legit amazing
Most eggs are safe to eat raw nowadays, atleast in civilized western countries with good food production hygienic rules. Same goes for pork, you can eat pork medium just fine. And its so much better that way. A nice medium or medium-well pork chop, way better than the sawdusty ones. Raw poultry is the only problematic one even today, but thats also mainly due to salmonella (same as with eggs). And salmonella epidemics are exceedingly rare at least here in Finland, and the eggs and poultry is constantly tested for it, required by law
I believe the risk of eating raw eggs is overstated. According to the CDC approximately 1:20,000 eggs carry salmonella. I have regularly consumed raw eggs as part of traditional Japanese dishes for over 60 years. I have never suffered any ill effects. If you are concerned, raw eggs can be pasteurized. Serious Eats recommends to sous vide the eggs at 135°F for 90 min.
I agree, but only if you bought them in their own shells. If the eggs are part of a product made in any sort of industrial facility they should be presumed to be contaminated unless the packaging specifically says it’s safe to eat raw. This goes the same for anything containing flour. Worth noting that these days most premade cookie doughs can be eaten raw, but you should still check.
Adam! Caesar salad is definitely more disputed then what you said. The family of Livio Santini, a kitchen worker, has still maintained to this day that Livio would make what became the Caesar salad from his mother's recipe when he got homesick, and Caesar Cardini simply told him to start serving it to customers. There is also a story that Mrs. Wallis Simpson, wife of King Edward VIII, forced Caesar to entertain her by serving it tableside.
The ingredients are disputed too, with some claiming the original had no added anchovies but did use Worcestershire sauce, which contains a tiny amount of anchovy.
@@savagepro9060I mean it was invented _in_ Mexico, but not _by_ or particularly _for_ Mexicans. Mostly a prohibition thing. So... 🤷🏻♂️ Could go either way.
@@brick6347 “or particularly for Mexicans” I was born in Tijuana, the Cesar’s restaurant is mostly us as clientele that’s genuinely feels racists that you think we somehow are undeserving of a restaurant in our own city man what is wrong with you gringo
They last quite a long time in the fridge. The oil packed ones sorta freeze up in the fridge but thaw super quickly when taken out. Just one thrown into a tomato sauce makes it 1000x better
@@Chrisaveri He explained why he substituted butter for olive oil (because he likes it better), but not why he got rid of the salt and pepper. (He also didn't get into the contentious argument over whether anchovies belong in the dressing.)
@Chrisaveri by no reason, I mean no technical reason. He made the changes based on what he likes or doesn't like. So that's not a real reason. Otherwise, I don't mind what he did, he's always clear about him making substitutions.
I did this tableside in a upscale, small town restaurant in the mid Eighties, in southwest PA. We waiters prepared a lot of the ingredients ahead of time. We pre-washed and wrapped the romaine, lemons cut and wrapped in cheesecloth to catch the seeds, garlic pre-diced. We crushed the anchovies into the wooden bowl coated in olive oil first, then added the garlic, lemon juice and egg yolks. Pre-grated parm was last. Croutons were premade at the beginning of the shift, too. We also made bananas flambe tableside. AND, I had to wear the penguin suit, too. Good times. Much like the beginning of Anthony Bourdain's book. Decadent times.
Still healthier than anything sitting in a supermarket shelf with so many chemicals and preservatives… going to my fancy supermarket and buying these ingredients …. Thx as always Adam!
This reads like borderline parody but with all the sincerity and hallmarks of a traditional historically informational Adam Ragusea video. Almost as if you beat yourself to the punch at parodying a snobbier more jaded, no-frills version of yourself. There were many times I felt this way throughout, but the rough cut in the video immediately following a literal rough cutting of the lettuce at 9:20 really cemented the feeling for me. I want to call it... blunt? It's like you wrote shot and produced the video in accordance with the personality and characteristics of meal it was meant to represent. This is the Caesar Salad of informational cooking videos. Almost as if to say: "You think you're better than me for ordering and eating an entire head of lettuce for dinner?" -- "No, I know so. My body can comfortably sustain itself on a pile of oiled leaves. What's your excuse?"
Now that Adam doesn't care anymore I'm finding his videos much more hilarious, in a good way. I hope you are more relaxed now Adam, we all need a break, for sanity, at some point! I think most of us are enjoying watching your pre- retirement hobbies. personally, I am entertained haha
I remember getting one Caesar salad at a restaurant my dad took the family to. It WAS a show and it was delicious and I have them every time I go out. The thing I remember the most was how long the waiter tossed the salad. I thought we were going to not get any. What I realize now, each piece of lettuce was thoroughly coated with dress. Not one bit was dry.
My mom used to make the best Caesar salad. It was always a huge hit at family gatherings. It had this extreme peppery-garlic bite that mall Caesers haven't touched. She passed in late 2021, and we've been unable to find her recipe. After watching this video, I'm convinced she used mayo as the base, adding mustard, anchovies, parm, black pepper, lemon, etc. She also used shredded parmesan instead of freshly grated, but after watching this video, I'd grate my cheese. Thanks for the video, Adam. I will try it this way and then compare it to my mom's recipe (which is probably an educated guess).
Home egg pasteurization is relatively trivial with sous vide. I forget the temperatures and times. If you do a full home pasteurization episode, it should be with edible cookie dough. Pasteurize the eggs and the flour.
I am so living for this cooking, teaching, flip flop struttin' around the garden, fish keeping, bare-handed lemon seed straining, short shortsed, bare armed Zaddy Adam era.
As someone who has developed an allergy to anchovies I appreciate this recipe as something I can use as a base and find some other source of fishy umami to enjoy caesar again. Thanks Adam!
It used to be easy to find pasteurized eggs, and I used to buy them anytime I thought I might possibly be eating them undercooked. Now I'm lucky to be able to find them even during Christmas. Alas.
@@JonasRosenven This is false. www.foodsafety.gov/blog/salmonella-and-eggs - "Salmonella can get inside eggs too. This happens while the egg is forming inside the chicken before the egg makes a shell. Today, a lot fewer egg-laying hens have this problem than during the 1980s and 1990s, so eggs are safer. But some eggs are still contaminated with Salmonella." Unpasteurized egg contents may still present a risk of food borne illness. You should make a habit of double-checking factoids you have laying around your head before you share them as fact.
Nice. Also I really want to see you explore pasteurization of eggs at home. It's been one of my main blunders for years and it's actually what keeps me away from ALOT of recipes that call for uncooked eggs like homemade mayo and ben and jerry's style ice cream recipes.
Fun fact: In mexico we call limes "Limón" which sounds more like lemmon, and we call lemmon "Lima" which sound more like lime, so we basically call them the reverse as english, and this gave me a lot of confusion when i was starting to watch cooking videos in english
I started working out in a locally famous steakhouse (pot washer) . I often got to hold the big wooden bowls as our waiters as they made caesar salads using raw egg and whole anchovies. I do remember that they always tore the romaine leaves, never served them whole. They also would always leave a little for me to have in the bowl when it was brought back for me to wash. That was 54 years ago and a well made caesar (hard to find without making it yourself) remains my absolute favorite. Where did the time go...
this is great to see as it is basically the same as how my dad taught me 30 years ago (diff anchovy paste instead, no mustard) and similar to how i make it today. you HAVE to fry the crutons they will not taste anywhere near as good baked. i maintain there is no better way to make a caesar dressing and everyone raves about how i make it to this day so i imagine its not just me
Huh. I've made a ton of Caesar salads over my life but always made the croutons in the oven. Definitely going to try the skillet next time. I put the oil from the anchovy can in with the bread too.
@@flippityflop6243 Yeah but that doesn't explain 3 creators all uploading a similar video within 24 hours of each other when the anniversary was July 4th, almost a month ago. We're commenting on the coincidence of it all, not being uninformed.
I will say buying caesar salad kits from the supermarket has made me realise cos/romaine lettuce is a nice mild leaf similar to iceberg. I get an impression remained is super common in the USA, well iceberg is, in my experience, the most common lettuce in Australia.
Iceberg is by far the most commonly eaten here in America, but every grocery store has Romaine nowadays. I can remember how appalled my aunt from the garden of California was that the grocery store we had in Florida only had iceberg. 1960's.
re: peoples attitudes about food safety changing, Eggs were once seen as basically imperviously healthy (as long as refrigerated in the US) because of their shell. It was due to factory farming causing massive population infections of salmonella (because all the chickens were confined in tight unhygienic spaces) that this changed. Ex. Rocky 1, where you watch Stallone down a glass full of raw eggs.
@@666DarkTommy they have to be fridged in America because we pressure rinse the exterior, washing off mucus membrane (bloom/cuticle) that protects it from bacteria. We do this because of how dirty the eggs are. The eggs are dirty because of factory farming.
Back when the Caesar was invented, chickens were not raised and processed in factory conditions that promoted contamination with salmonella. It was much more rare then and raw eggs were generally safer.
That is historically untrue. Chickens may have been farmed in a different manner, but eggs still had way higher rates of _Salmonella_ infection, as did people. This was a while after Typhoid Mary, and there were somewhat fewer human vectors comparatively, but animal vectors were still widespread in the food chain. One or two antibiotics like _arsphenamine_ had been discovered but they were ineffective against _Salmonella._ Also, poultry farms were unregulated at the time. The USDA did work to regulate the food and drug markets in general by making illegal adulterated or unsafe foods and drugs and performing some inspections and investigations, but only on a limited basis. Also also, eggs were not washed or refrigerated. There is just no way raw eggs were safer 100 years ago than they are today. People simply had a greater tolerance for risk.
*Larry Burkett's book on "Giving and Tithing" drew me closer to God and helped my spirituality. 2020 was a year I literally lived it. I cashed in my life savings and gave it all away. My total giving amounted to 40,000 dollars. Everyone thought I was delusional. Today, 1 receive 85,000 dollars every two months. I have a property in Calabasas, CA, and travel a lot. God has promoted me more than once and opened doors for me to live beyond my dreams. God kept to his promises to and for me*
It is the digital market. That's been the secret to this wealth transfer. A lot of folks in the US and abroad are getting so much from it, God has been good to my household Thank you Jesus
Eggs were not compromised by salmonella until warehouse chicken farming was in full swing, the early 70's if I remember correctly. Prior to that, salmonella was only on the outside shell and the egg yolks and whites were traditionally free from pathogens and considered healthy. Hence Rocky and Gaston guzzling the things in large quantities. Today we have salmonella in eggs and protein powder in our cupboards instead.
Gaston ate 60 raw eggs with the shell for breakfast everyday. If he was able to digest all that his internal metabolism must have been such that his body temperature was high enough to cook any pathogenic bacteria before it could cause any damage.
Not true. Salmonella can definitely be found inside eggs. Granted, the chance are like 1/10_000, but the risk is still there. It's just that less chicken are infected with salmonella because of less proximity.
@@hanifarroisimukhlis5989 Yes. Today. Was not the case since Rome until this past century. Or if it was, the chances were infinitesimal and people died for unknown reasons.
It makes absolutely no difference whether or not you're burning fat or carbs if you're trying to lose weight. If that mattered, just sleep constantly, you burn the highest percentage of fat when you're asleep. Obviously not a good weight loss strategy.
Growing up, it was my contribution to making dinner to make the ceasar salad. I was always told to mush the garlic like you do the anchovys, I was surprised to see it still work. You saved me a lot of work on my future salads. I also used red wine vinegar, deffinetely going to try lemon and lime
Adam Ragusea in the mirror universe: "I couldn't find my tuxedo today, so I'll be making this salad with just my pants. Long live the empire"
"Cooking shows are usually waist down anyways"
@@memelord_699 "Yes, just enough sausage."
Long live the Empire
Long Live the Empire
@@memelord_699 binging with babish setup
Did this tableside probably a hundred times at the restaurant in a lovely Sheraton hotel in the early 90's. It is absolutely delicious. Never did the tableside croutons though. Our Maitre De would do Bananas Foster tableside as well. Regrettably, management insisted that we wear pants...
Man, that is nostalgic. Bananas Foster and Cherries Jubilee, back when food presentation included a pyrotechnic display.
Upstate NY?
@@user-ze8ot5hk9f No, Central Arizona. There was a Sheraton Hotel that was built in about 1988 that later became an Indian Casino. It was so neat. The maître de, and his assistant, were older, elegant Iranian men. Used to tell great stories of bird-hunting with the Shah...
This is why America is crumbling. Pants on while working with food? Absolutely unacceptable and it’s just part of the left handed agenda.
Yeah, there are less and less places doing tableside. And even more unfortunately, almost no one uses raw egg yolks anymore. There is but one resto that gets it pretty close pre-made near me, but pretty sure they use Mayo in place of the Eggs/oil. I know of absolutely no resto where they pre-make this dressing exactly and use it on the lettuce and bring it out. This recipe is simply the best there is. Every single person I made the "real" stuff for raves about it. I mean wide-eyed "WTF is this??" reaction. I found this originally on Epicurious , but strangly, they changed it from 2 yolks to 1 whole egg incl whites (not as good). And they call for added salt. That is NOT needed. If you like more salt, put in more Worst and/or Cheese and or Anchovies depending on which you like the best. I use more cheese and Worst. A somewhat bacteria mitigating measure is to wash the shells with soap before you start. If you have really fresh eggs, I understand most of the bacteria in an egg comes from the shell, but by no means should be taken as gospel, you are always risking when eating raw or undercooked food, even steak.
Couldn't find the pants and doesn't bother, claiming that cooking shows are filmed from the waist side up.
Still shows a shot of himself not wearing pants.
I love whatever goes through your mind, Adam.
there's a lot of shots here that are demonetization bait, probably following up his video on getting demonetized for depicting edible insects. That's probably one of them, in addition to being hilarious.
It adds authenticity to the video and makes more fun and engaging. It's also makes it more enjoyable for those making the video.
Seemed like a pretty straightforward visual gag to me!
@@araguseaIt’s all welcome here Adam
@@araguseaIt had to happen. I’m not saying I’m glad, but it had to happen.
New drinking game: Take a shot everytime Adam says traditionally or traditional. Great video as always!
And.... I drunk now.
ii thinkkn im' hav eliver dam age
Nah, I can't black out tonight, I have work tomorrow.
No, I want to live.
#munted
I told my wife we’re having Mexican for dinner. I prepped Caesar salads.
wow you're so cool
No lies were spoken.
@@Dough_Dough4 bro HATES jokes
@@Dough_Dough4 - thanks bro, you’re pretty cool too
@@BladedEdge but some of his bones,now may be broken🎶
"You've really disappointed Caesar Cardini, the Raguseas send their regards..."
- Suit Adam, probably
King Adam sends his regards...
pew pew-
@@BreadTeleporter002 Brown SugarBald, NO!!!
@@wingbeltcreations5455"I used my last vanilla extract on you"
Getting a caeser salad from ragusea
You "What does this mean? where is pauly?
The delivery guy "he is sleeping with the lettuce now."
@@cmbaz1140 This brings a whole new meaning to a "head of lettuce."
Back when I worked at a semi-fancy restaurant that shall remain nameless, we made a caesar salad fairly close to tradition, but instead of croutons we used crostini (efficient because many of our side dishes and appetizers used crostini), and we'd finish it with huge flakes of shaved parmesan. Tons of heterogeneity the likes of which I suspect would bring a tear to Adam's eye.
Is it semi fancy because like Adam, you only need to wear half the tux?
Did you use real Reggiano? That is an absolute must. Any other Parm diminishes it greatly, as I am sure you know.
literally 1924
big ceasar is watching
Freedom is Slavery
Ignorance is Truth
Fried Bread is Croutons.
the ministry of caesar
*we have always been at war with chef's salad*
Careful with your thoughtfood.
Fancy Adam unlocked!
only the half tho
LMFTFY: Fancy -Pants- Adam Unlocked!
Fancy on the top, Freaky at the bottom
Pants sold separately
I’ve never laughed so much at a thumbnail 😂😂
he reminds me of TheReportOfTheWeek
Reminded me of Mr. Boss from Smiling Friends when him and Pim are about to enter the restaurant at Spamtopia
Caesars is still in Tijuana and still making the salad tableside. They're amazing.
Do they wear pants?
@@barongerhardt pants and white tuxes!
@@N1120Athx for sharing your experience 😁 i wanted to go til i found out they wear pants
Yeah, you can also get escargots, beef Wellington, etc. there. It will cost probably over $1000, but keep in mind that the peso symbol is ... $. It's actually pretty affordable for what you get, and the salad is legit amazing
Some supermarkets have pasturized eggs!! They are safe to eat raw. Great for things like this!
Gotta look for that. Thanks 🫡👍
You can eat any egg raw if you aren't a bish 😂
@@ryanjofre You can also pasteurize eggs yourself
I thought they were always pasteurized from the start, at least in US stores
Most eggs are safe to eat raw nowadays, atleast in civilized western countries with good food production hygienic rules. Same goes for pork, you can eat pork medium just fine. And its so much better that way. A nice medium or medium-well pork chop, way better than the sawdusty ones. Raw poultry is the only problematic one even today, but thats also mainly due to salmonella (same as with eggs). And salmonella epidemics are exceedingly rare at least here in Finland, and the eggs and poultry is constantly tested for it, required by law
I believe the risk of eating raw eggs is overstated. According to the CDC approximately 1:20,000 eggs carry salmonella. I have regularly consumed raw eggs as part of traditional Japanese dishes for over 60 years. I have never suffered any ill effects. If you are concerned, raw eggs can be pasteurized. Serious Eats recommends to sous vide the eggs at 135°F for 90 min.
I agree, but only if you bought them in their own shells. If the eggs are part of a product made in any sort of industrial facility they should be presumed to be contaminated unless the packaging specifically says it’s safe to eat raw. This goes the same for anything containing flour. Worth noting that these days most premade cookie doughs can be eaten raw, but you should still check.
Adam! Caesar salad is definitely more disputed then what you said. The family of Livio Santini, a kitchen worker, has still maintained to this day that Livio would make what became the Caesar salad from his mother's recipe when he got homesick, and Caesar Cardini simply told him to start serving it to customers. There is also a story that Mrs. Wallis Simpson, wife of King Edward VIII, forced Caesar to entertain her by serving it tableside.
The ingredients are disputed too, with some claiming the original had no added anchovies but did use Worcestershire sauce, which contains a tiny amount of anchovy.
Ah damn!
@@araguseaindeed
Loving Tasting History with Adam Ragusea
He and Max need to do more collabs
My mom used to make the original Caesar salad recipe, it's delicious! I make it occasionally whenever I particularly miss her.
Caesar salad is def one of my favorite mexican foods
Caesar Salad is NOT Mexican
@@savagepro9060someone didn't watch the video 🤔
@@savagepro9060 It is tho
@@savagepro9060I mean it was invented _in_ Mexico, but not _by_ or particularly _for_ Mexicans. Mostly a prohibition thing. So... 🤷🏻♂️ Could go either way.
@@brick6347 “or particularly for Mexicans” I was born in Tijuana, the Cesar’s restaurant is mostly us as clientele that’s genuinely feels racists that you think we somehow are undeserving of a restaurant in our own city man what is wrong with you gringo
2:40 - Anchovies Are Totally Traditional -- Max Miller has entered the chat.
Yea, I wasn't certain if Rags was being sarcastic
My late grandfather owned an Italian restaurant in Philly, and my grandmother would make Caesar salads tableside for guests!
you can buy anchovie paste in a tube. this what i usually do because idk what else to do with a leftover anchovies.
They last quite a long time in the fridge. The oil packed ones sorta freeze up in the fridge but thaw super quickly when taken out. Just one thrown into a tomato sauce makes it 1000x better
eat 'em
I like to eat them on a sandwhich with tomato and cheese, goes really well!
Throw the leftovers on a frozen pizza before baking it.
Nothing better than dinner and a show with plenty of sarcasm. Thank you! 🤣
I think this is the most authentic dish that Adam ever made on this channel.
He still made a couple replacements for no reason.
@@tonymouanneshe gave you the reason in the video
@@Chrisaveri He explained why he substituted butter for olive oil (because he likes it better), but not why he got rid of the salt and pepper.
(He also didn't get into the contentious argument over whether anchovies belong in the dressing.)
@Chrisaveri by no reason, I mean no technical reason. He made the changes based on what he likes or doesn't like. So that's not a real reason. Otherwise, I don't mind what he did, he's always clear about him making substitutions.
@@EebstertheGreatHe literally said that the salad dressing was plenty salty from the cheese and anchovies.
I did this tableside in a upscale, small town restaurant in the mid Eighties, in southwest PA. We waiters prepared a lot of the ingredients ahead of time. We pre-washed and wrapped the romaine, lemons cut and wrapped in cheesecloth to catch the seeds, garlic pre-diced. We crushed the anchovies into the wooden bowl coated in olive oil first, then added the garlic, lemon juice and egg yolks. Pre-grated parm was last. Croutons were premade at the beginning of the shift, too. We also made bananas flambe tableside. AND, I had to wear the penguin suit, too. Good times. Much like the beginning of Anthony Bourdain's book. Decadent times.
8:03 reminds me of Caribbean people who migrated to Europe and returned eating ripe mangoes with . . . Knife and Fork!
Still healthier than anything sitting in a supermarket shelf with so many chemicals and preservatives… going to my fancy supermarket and buying these ingredients …. Thx as always Adam!
CS is actually incredibly healthy too... garlic, lemon, anchovy, eggs, mustard... nutrient packed
As long as you don't eat too much of it you might be right.
If only it was filling......
You do the best cooking tutorials anywhere on TH-cam we get a step by step, your commentary and also your humor Delightful thank you
This is the third Caesar dressing vid I've seen this week but you are the first to explain why--it is the centenary of its invention.
Adam Ragusea in the fancy state: "Today, I'll be wearing a tuxedo, and short shorts. Long live the empire!"
A prohibition vid could be pretty cool, like how prohibition effected the consumption of alcohol and how it sparked the creation of cocktails
To say nothing of the irreversible expansion of the police state.
This reads like borderline parody but with all the sincerity and hallmarks of a traditional historically informational Adam Ragusea video. Almost as if you beat yourself to the punch at parodying a snobbier more jaded, no-frills version of yourself. There were many times I felt this way throughout, but the rough cut in the video immediately following a literal rough cutting of the lettuce at 9:20 really cemented the feeling for me. I want to call it... blunt? It's like you wrote shot and produced the video in accordance with the personality and characteristics of meal it was meant to represent. This is the Caesar Salad of informational cooking videos. Almost as if to say: "You think you're better than me for ordering and eating an entire head of lettuce for dinner?" -- "No, I know so. My body can comfortably sustain itself on a pile of oiled leaves. What's your excuse?"
This video is everything I love about Adam. Entertaining, educative, fun.
Best thumbnail I’ve ever seen, GOOD JOB
Happy Caesar Salad everyone. Thx Adam for filming this and sharing it with us.
I appreciate how your sponsorships are done. Interesting and helpful. I actually trust your opinion so it’s cool to see the products you endorse.
God, I love that thumbnail and the visual gag of the alternate camera angle in the first 20 seconds of the video.
Never change, Adam.
Happy 100 years of existing Caesar salad!
Now that Adam doesn't care anymore I'm finding his videos much more hilarious, in a good way.
I hope you are more relaxed now Adam, we all need a break, for sanity, at some point! I think most of us are enjoying watching your pre- retirement hobbies. personally, I am entertained haha
I have not watched every single one of your videos, but I am confident that this is your best. Bravo!
I’m digging the “whatever, I do what I want” energy.
The traditional way to squeeze a lemon tableside is to wrap it in a cloth napkin and press the juice through the cloth.
Cheese cloth is also a common option used.
I remember getting one Caesar salad at a restaurant my dad took the family to. It WAS a show and it was delicious and I have them every time I go out. The thing I remember the most was how long the waiter tossed the salad. I thought we were going to not get any. What I realize now, each piece of lettuce was thoroughly coated with dress. Not one bit was dry.
thank god for that fortuitously low camera so we could see that beautiful shot
You mean the salad shot, right?! 😂
My mom used to make the best Caesar salad. It was always a huge hit at family gatherings. It had this extreme peppery-garlic bite that mall Caesers haven't touched. She passed in late 2021, and we've been unable to find her recipe.
After watching this video, I'm convinced she used mayo as the base, adding mustard, anchovies, parm, black pepper, lemon, etc. She also used shredded parmesan instead of freshly grated, but after watching this video, I'd grate my cheese.
Thanks for the video, Adam. I will try it this way and then compare it to my mom's recipe (which is probably an educated guess).
If you crush your garlic then give it a few minutes before you chop it, it’ll be hotter
I dont season my ceaser salad, i season my suit.
You could very easily pasteurize some eggs without cooking them, keeping the yolks liquid, using a sous vide circulator at a low temp.
Home egg pasteurization is relatively trivial with sous vide. I forget the temperatures and times. If you do a full home pasteurization episode, it should be with edible cookie dough. Pasteurize the eggs and the flour.
@aragusea I came here to suggest this as well. I'd recommend baking the flour for safety vice sous vide though.
The first time I had a Ceaser Salad with anchovies it blew my mind.
Adam is the only youtuber that can influence me
I am so living for this cooking, teaching, flip flop struttin' around the garden, fish keeping, bare-handed lemon seed straining, short shortsed, bare armed Zaddy Adam era.
he’s having a brat summer
This is the greatest POV AMSR video of All Time
As someone who has developed an allergy to anchovies I appreciate this recipe as something I can use as a base and find some other source of fishy umami to enjoy caesar again. Thanks Adam!
Soy sauce is a good substitute!
yoooo mister Ragusea goin fast on the garlic prep, awesome vid as always
It used to be easy to find pasteurized eggs, and I used to buy them anytime I thought I might possibly be eating them undercooked. Now I'm lucky to be able to find them even during Christmas. Alas.
@@JonasRosenven This is false.
www.foodsafety.gov/blog/salmonella-and-eggs - "Salmonella can get inside eggs too. This happens while the egg is forming inside the chicken before the egg makes a shell. Today, a lot fewer egg-laying hens have this problem than during the 1980s and 1990s, so eggs are safer. But some eggs are still contaminated with Salmonella." Unpasteurized egg contents may still present a risk of food borne illness.
You should make a habit of double-checking factoids you have laying around your head before you share them as fact.
@@JonasRosenven salmonella is also found inside some eggs, not just on the outside
@@rosalie.e.morganif it’s on the inside,something went wrong.
Nice. Also I really want to see you explore pasteurization of eggs at home. It's been one of my main blunders for years and it's actually what keeps me away from ALOT of recipes that call for uncooked eggs like homemade mayo and ben and jerry's style ice cream recipes.
One of the most classy and sophisticated salads out there when it's hand made. A real treat.
Fun fact: In mexico we call limes "Limón" which sounds more like lemmon, and we call lemmon "Lima" which sound more like lime, so we basically call them the reverse as english, and this gave me a lot of confusion when i was starting to watch cooking videos in english
And Tijuana is pronounced "tee-HWA-nah", not "tee-uh-WAA-nuh"
@@3moirai he's saying it in english
I started working out in a locally famous steakhouse (pot washer) . I often got to hold the big wooden bowls as our waiters as they made caesar salads using raw egg and whole anchovies. I do remember that they always tore the romaine leaves, never served them whole. They also would always leave a little for me to have in the bowl when it was brought back for me to wash. That was 54 years ago and a well made caesar (hard to find without making it yourself) remains my absolute favorite. Where did the time go...
My favorite mexican salad
this is great to see as it is basically the same as how my dad taught me 30 years ago (diff anchovy paste instead, no mustard) and similar to how i make it today. you HAVE to fry the crutons they will not taste anywhere near as good baked. i maintain there is no better way to make a caesar dressing and everyone raves about how i make it to this day so i imagine its not just me
1:00 two words: factory farms.
Who are you???
Huh. I've made a ton of Caesar salads over my life but always made the croutons in the oven. Definitely going to try the skillet next time. I put the oil from the anchovy can in with the bread too.
Love the Tux!
Looking good adam! 🔥🔥🔥
I'll second that emotion! 🤭
This video is a 10/10, please never stop making content, the internet needs you.
What is with all of these Caesar videos?! First Not Another Cooking Show, then Brian Lagerstrom. Now this! (not complaining)
That's what I thought too!
100 year anniversary!!
He literally said it’s the 100 year anniversary of the salad’s invention.
Did you watch the first second of the video?
@@flippityflop6243 Yeah but that doesn't explain 3 creators all uploading a similar video within 24 hours of each other when the anniversary was July 4th, almost a month ago. We're commenting on the coincidence of it all, not being uninformed.
I will say buying caesar salad kits from the supermarket has made me realise cos/romaine lettuce is a nice mild leaf similar to iceberg. I get an impression remained is super common in the USA, well iceberg is, in my experience, the most common lettuce in Australia.
Iceberg is by far the most commonly eaten here in America, but every grocery store has Romaine nowadays. I can remember how appalled my aunt from the garden of California was that the grocery store we had in Florida only had iceberg. 1960's.
re: peoples attitudes about food safety changing, Eggs were once seen as basically imperviously healthy (as long as refrigerated in the US) because of their shell. It was due to factory farming causing massive population infections of salmonella (because all the chickens were confined in tight unhygienic spaces) that this changed. Ex. Rocky 1, where you watch Stallone down a glass full of raw eggs.
Also a very american thing. Here in Germany we don't refrigerate our eggs and most people don't have issues eating them raw. Mayonnaise, Tiramisu,..
@@666DarkTommy they have to be fridged in America because we pressure rinse the exterior, washing off mucus membrane (bloom/cuticle) that protects it from bacteria. We do this because of how dirty the eggs are. The eggs are dirty because of factory farming.
Oh, I so love this kind of handsome education, certainly beats PBS.
Back when the Caesar was invented, chickens were not raised and processed in factory conditions that promoted contamination with salmonella. It was much more rare then and raw eggs were generally safer.
That is historically untrue. Chickens may have been farmed in a different manner, but eggs still had way higher rates of _Salmonella_ infection, as did people. This was a while after Typhoid Mary, and there were somewhat fewer human vectors comparatively, but animal vectors were still widespread in the food chain. One or two antibiotics like _arsphenamine_ had been discovered but they were ineffective against _Salmonella._
Also, poultry farms were unregulated at the time. The USDA did work to regulate the food and drug markets in general by making illegal adulterated or unsafe foods and drugs and performing some inspections and investigations, but only on a limited basis. Also also, eggs were not washed or refrigerated. There is just no way raw eggs were safer 100 years ago than they are today. People simply had a greater tolerance for risk.
Adam flexing the clip-on tie.
Never change, buddy.
Bros giving us the full experience frrfr
This is by far the best thumbnail
“I appreciate your table side manner sir but could you put some pants on please our kids are sitting right here”
shoutout to your co-host, polyester jacket. loved what they had to say when you were bent over
Cesar salad is goated
Pasteurizing eggs in the shell is definitely my most used immersion circulator recipe
*Larry Burkett's book on "Giving and Tithing" drew me closer to God and helped my spirituality. 2020 was a year I literally lived it. I cashed in my life savings and gave it all away. My total giving amounted to 40,000 dollars. Everyone thought I was delusional. Today, 1 receive 85,000 dollars every two months. I have a property in Calabasas, CA, and travel a lot. God has promoted me more than once and opened doors for me to live beyond my dreams. God kept to his promises to and for me*
There's wonder working power in following Kingdom principles on giving and tithing. Hallelujah!
But then, how do you get all that in that period of time? What is it you do please, mind sharing?
It is the digital market. That's been the secret to this wealth transfer. A lot of folks in the US and abroad are getting so much from it, God has been good to my household Thank you Jesus
And thanks to my co-worker (Michael) who suggested Ms Susan Jane Christy
How can I start this digital market, any guidelines and how can I reach out to her?
This entire video has been giving me Good Eats vibes and I love it lol
Eggs were not compromised by salmonella until warehouse chicken farming was in full swing, the early 70's if I remember correctly. Prior to that, salmonella was only on the outside shell and the egg yolks and whites were traditionally free from pathogens and considered healthy. Hence Rocky and Gaston guzzling the things in large quantities. Today we have salmonella in eggs and protein powder in our cupboards instead.
@JonasRosenven salmonella can also be found inside some eggs, so even when they are clean some risk remains
Gaston ate 60 raw eggs with the shell for breakfast everyday. If he was able to digest all that his internal metabolism must have been such that his body temperature was high enough to cook any pathogenic bacteria before it could cause any damage.
Not true. Salmonella can definitely be found inside eggs. Granted, the chance are like 1/10_000, but the risk is still there. It's just that less chicken are infected with salmonella because of less proximity.
@@hanifarroisimukhlis5989 Yes. Today. Was not the case since Rome until this past century. Or if it was, the chances were infinitesimal and people died for unknown reasons.
Thank you for adding the history of the salad. It is not really known by people that this recipe originated in Mexico! n.n
It makes absolutely no difference whether or not you're burning fat or carbs if you're trying to lose weight. If that mattered, just sleep constantly, you burn the highest percentage of fat when you're asleep. Obviously not a good weight loss strategy.
I'm not normally a salad eater. This looks so good
First
Congrats
@@martian1240 Congress
That is easily my favourite thumbnail in the history of TH-cam. Expertly done, my man. Love from Newcastle UK.
I love how happy Adam is with the salad, he deserves to be!
That thumbnail roooooooocks!!
Edit: You make a great cooking show, even after all this time you still got it!
I love these videos where it’s just casual Adam making jokes and slinging food
this the kind of guy that fills my heart with joy , god bless
Not only the best salad on the planet but one of the best meals. Period.
I did a traditional ceasar to go with a lasagna I made. It was incredible. It's a fantastic salad.
Adam really does ooze that slick Sicilian waiter at the best italian restaraunt you've ever been to vibe in that thumbnail and whole video, A+ vibes
I love a ton of garlic and anchovies. I sometimes melt anchovies into olive oil and keep it for all kinds of dressings and seasonings.
I've been doing it wrong. I am making my next caesar salad with no pants. Love you, Adam!
Thank you for this demonstration. Few people understand what a true Caesar salad is.
I just had a huge conversation about Ceasars salads yesterday. This helps
Yes! Please show how to pasteurise eggs at home
"...is that actually Mexican food?"
This line just choked me out.
Growing up, it was my contribution to making dinner to make the ceasar salad. I was always told to mush the garlic like you do the anchovys, I was surprised to see it still work. You saved me a lot of work on my future salads. I also used red wine vinegar, deffinetely going to try lemon and lime
Happy Birthday Caesar Salad