Having a second person on the pod really adds to the quality of the show by giving you someone to play off of. That works really well for these as they are less scripted. Hope Lauren (or others) can join more often!
Yeah the pod needs recurring secondary hosts. Whether it’s Lauren or some guy from food youtube. It really helps that Adam is having an actual conversation instead of talking into the void.
The first podcast of his I listened to was with Dr Mike, and it was nice hearing thoughts and opinions being thrown back and forth. I listened to another that was Adam alone and was thoroughly enjoyable, but having his wife here (or any other person) to kind of bounce ideas off really does work well.
I second what you say Robert. I used to breed and raise upland game birds and ornamental pheasants. One of the species that I worked with was the Rio Grande wild turkey (the largest subspecies in north America). Wild turkeys are exceptionally good fliers, especially for such a large bird. I had jakes (yearling turkey) and toms (2 years and older) who could fly up onto the top of the flight pens even when I cut the primary feathers of one and both wings. The turkeys that can't fly are the commercial birds (broad breasted bronze and broad breasted white turkeys). Those birds even have a hard time walking when they get past slaughter age (4-6 months). I also kept the broad breasted bronze turkeys for my own use as food animals, and they can't really fly past a couple of months as their breast gets too big. Ironic, actually, as the breast muscles (pectoralis major and pectoralis minor) are the flight muscles.
@@TheLittleHomestead Ground birds aren't necessarily flightless...just going by the information I can find. Ground birds are just birds which spend a lot of time on the ground because they nest and forage there. I guess they aren't called ground birds because they never take flight, though some of them (like ostriches) can't fly. A bit confusing perhaps.
@grendelsmomsboyfriend You bring up a syntactic question best left for ornithologists to define. Almost all birds forage on the ground as that is where food is to be found. From dropped seeds to insects, grubs and worms. As to nest building, turkeys do build their nests on the ground though outside of nesting they prefer roosting in trees. I objected to the use of this term because of the implied use. In the video he was referencing turkeys obstructing traffic because they are "ground" birds implying they only travel by land so it was expected. Wild turkeys are excellent fliers and would normally take flight away from humans if not accustomed to them.
turkeys can fly and roost in trees like chickens, they are called ground birds because they spend most of their time and travel primarily on the ground
Kudos to bringing on Lauren. She's a good fun foil to your wonderful "pedantic geekiness/completism". I'm definitely a fan of "conversations" over a monologue. Thought you'd like to know, Adam. Keep up the good work!
I appreciated the discussion around the 12 to 13 minute mark about old chickens. When I was young (I was in my 20's in the 1980's) it was common to find "stewing" chickens in the supermarket. I typically bought them when I wanted to make chicken salad since they were cheaper than young "fryer" chickens and the process of stewing them also gave you chicken stock. It's been a very long time (at least two decades) since I've seen a "stewing" chicken in the supermarket. Which makes me sad since it's absurd to use a young "fryer" chicken when making something like chicken salad.
If you live near a poultry farm, especially one that does eggs, you may be able to get your hands on one of those. And probably for cheaper than you would from a grocery store
I live in Europe, so it might not be the same there, but if you’re looking for stewing chickens, give the freezer sections of Asian grocers a try (particularly ones that have lots of Chinese products.)
@@johannesisaksson7842 very common in German supermarkets and butchers to have a range of frying/roasting chickens and at least one brand of stewing chicken (called Suppenhuhn).
Wow, what a lovely couple. Seriously proud of this new generation of families and parents, happy and smiley. So much optimism in these eyes and smiles. Oh, and great show! Thank you Ragusa family!
If your interested, I work at a deli and turkey makes up about 30% meat sales, ham is about 25%, mix "Italian" like salami and pepperoni 17% , roast beef 12%, bologna 11%, remaining 5% misc like corned beef, pastrami, liverwurst and pick / olive loaf.
Here in Belgium, cold chicken is actually not that uncommon as a cold cut/deli meat (but we don't classify or name it in the same way, we would group everything, sweet/salty, to put on a sandwich under the same umbrella term). You can get a ham style chicken filet cold cut at bakeries and butcher's, but much more popular as a sandwich spread is 'chicken curry', which is a cold spread of chunks of cooked chicken meat in a curry flavored mayo style 'sauce'. Along the same vein you can get sandwiches, or just the spreads, with a chunks of ham based spread, raw minced beef (called américain) and others.
@@juliet0001 it is, here's a short recipe: cook some chicken(or better yet, use leftover bits from a whole chicken roast), let cool down and cut/shred larger bits to max about 1/2 inch chunks(whether you use the skin is personal preference). Add quite a bit of curry(the dry stuff, no paste), this is the dominant flavor, it should color quite golden yellow. Add pepper and salt if not yet in the curry spice mix. Mix in mayo until about it gets the consistency of potato salad(or a bit more if you like) it should be possible to just about spread it on a sandwich. Optionally add a bit of mustard, around 1/5 the amount of mayo you added. Very well as a sandwich spread, optionally with some added tomato and lettuce on it.
Turkey cold meat has been a staple here, at least on Spain, for a good few years (at least a decade), as a "healthy" alternative to ham (I quote it because I don't know, but is the reason why it became popular definitely). People saw it as a maybe less fattier option to ham? so they started doing their classic ham and cheese sandwich/bocatas with turkey for example. I remember to prefer it over ham while I was at school because it was "cleaner" in the sense of more "homogenous" than ham. Ham had dark parts, bright parts, greasy parts, etc. But turkey was just a savory all-pink slice and we LOVED it at school. It also had a milder flavor and odor. Preserved meats usually smell like hell, but turkey is more or less muted. People here even call it "jamon de pavo" (turkey ham), as we see it like a ham cold cut, just lighter. It's the diet coke of cold cuts!
@@GilgameshGDLK I'm not so sure. One thing I noticed is that he can't do his giant arm waving when she's there lol. I just don't find her very interesting. However, I do agree that he needs a partner on the podcast. I love his videos
@@GilgameshGDLK Hey now, this isn't a fair test. Riffing with your spouse is like fighting on steroids, probably, idk how steroids work. What we can conclude is that Lauren and Adam, as a unit, are podcast material. That doesn't tell us anything about Lauren on her own.
Thank you Lauren for finally joining a video. Me and probably other viewers would not mind if you joined more videos. You and Adam are a great team :) .
YES LAUREN IS BACK!!!! you two are so so so so so lovely together. You're great solo too Adam. Adding another comment that I love you two together on the pod and we can't get enough of it!
LOVE the new format kids. Yet another vote to Keep Lauren on there as much as you can. She's incredibly smart, well-spoken, successful, funny, beautiful (not that we need that kind of Value Judgement) and can spill a chai like some sort of ninja master. You guys fkn rock.
I'm Italian and we in Italy have also cold turkey deli meat, along with chicken deli meat. Although the main character is pork in any declination: cooked ham, cured ham, salame (tens of variants), mortadella.
There is no tradition of eating Turkey at Christmas in Europe, it was goose or duck if you were poor. However geese are very difficult to raise (this is why all but the best foie gras is made from ducks today) because they’re so vicious, so Turkey became more common in the 20th century. My grandmother’s Christmas recipe which comes from her great grandmother is for Pintade de Numidie, Numidian Guineafowl, which are not so common today, but more delicious than anything else.
So much more engaging when Lauren is there and you have a natural conversation, rather than the old overly scripted one-man approach. I hope she'll remain a fixture!
Hey Adam, a correction on wild turkey: they can and most certainly do fly! They don't really soar around though it's more just to get in and out of trees.
I appreciate you checking on the Massasoit/Massachusetts thing. As an Eagle Scout from Massachusetts with a bit of knowledge of local history, you had me shouting at the screen for a moment. One last thing to mention -- pronunciation: "massa-soy-it" Also, yes, turkeys are a problem. And while they are technically a ground bird, I have seen them fly short distances to get up into a tree roost, and a flying turkey is the most unwieldly-looking bird you can imagine.
29:46 The caller was explicitly asking about Ashwaganda and Tongkat Ali which do have some research supporting their effectiveness. I don't think Adam understood the question because he didn't really answer it, talking about vitamins instead.
One of my favorite types of Turkey was the one my american public school would make around the holidays, and I think they used the “emulsified” version of turkey you talked about. I always loved how that version of turkey could easily be cut with a fork and it tasted great, served with mashed potatoes and yellow gravy. Also, Wawa makes the best turkey sandwich with the gobbler.
Same actually. I'm not from California but my parents/Parent's families came from there and my mom would always try to make extra fried chicken so some could be eaten cold later.
Adam, yours are the only TH-cam sponsor messages that I DON'T skip past. I actually look forward to seeing how you subtly weave them into the video/pod narrative. It impresses. And I think I'm gonna get me boyfriend some MeUndies for Xmas. God bless us every one!
I sincerely think Lauren's presence improves the podcast. Normally I'm not a fan of podcasts but I am an Adam Ragusea fan and I listened in on a few pods. Since Lauren joined the pod, I'm consistently tuning in
It's fascinating. In Sweden we have, with some exceptions, the same food for Christmas, Easter and Midsummer. Cured herring, cured and cold smoked salmon, meatballs, and eggs. There's usually a bit more eggs during Easter, and ham on Christmas, though.
@@erzsebetkovacs2527 Nah, it's usually closer to something like deviled eggs, with some mayo and fish roe. To all the holidays there's usually also quite a lot of side dishes, like sauces, breads, different cheeses etc. Traditionally, although not as much these days, you also eat a lot of different foods made with pork, such as Liver pâté, head cheese, and a lot of different sausages.
My ranking of cold cuts from the store is turkey, salami, and then ham. The deli near me has a great sandwich with hot pastrami, fried salami, pepper jack cheese, with a grain mustard. The order really does change depending on where you get your cold cuts from.
I didn't expect to learn about getting published here! Thank you, Lauren! I may have questions for you in that vein in the near future, if that's alright.
We always do ham and lamb on Easter, corned beef for St Patrick's, ribeye on Memorial Day (because birthday!) tri-tip and pork roasts for the 4th of July, turkey and ham on Thanksgiving, duck and braised country style pork ribs on Christmas.
Both of you are great individually, but you're extra adorable together. I've really enjoyed getting a variety of podcast episodes split between interviews, researched/polished solo-Adam, and duo Lauren/Adam.
1. Lauren(sp?) is right, most roast beef is trash. It should at least be pastrami 2. Turkeys fly, just short distances. Mostly to get up into trees or evade predators. But they definitely can fly
Lauren is amazing! Love her commentary and historical awareness. Why ain't she in the thumbnail? It was a nice surprise when she popped up in the actual video.
There was a tribe in the area called the Massachusetts, which the state is named for. On a side note, Turkeys CAN fly. They roost in trees like chickens. I stumbled upon one in a tree in the woods at sunset one day and it got startled and flew. Wow the sight was like a feathered Dumbo flying through the woods. Branches crashing down ect... As for which meat for which holiday. St Patty's day: Corned Beef (yes very New England), Easter: Lamb, Memorial Day, 4th of July, Labor Day: Beef (come on it's, 'Murca), Thanksgiving: Turkey, Christmas: Ham.
Wild turkeys do have a very limited ability to fly. They can’t maintain for long and can not fly long distances and can not get as high off the ground as most birds. But they can still fly nonetheless *domestic* turkeys _(the kind the large majority of Americans eat, even during thanksgiving)_ do not fly on the other hand
@@tracekornegay3790 My state has fall season in mid Oct as well, when the turkeys are at their fattest. And it's an either sex season too unlike the spring season. It would be hard to keep it fresh for a month in a half without freezing, but hey it's a lot easier than keeping a whole turkey fresh 7 months.
I really like this podcast/video format - funny and informative. I like how Adam brings the research and scientific explanations and Lauren with the additional humor. Keep it up.
I love when Lauren joins. I feel like she adds the layperson perspective that I myself come from. She also adds a wonderful layer of humor in the pod. Anyway, another awesome video to be grateful for :D
Funny how I made a turkey dinner yesterday and I get recommended Gordon Ramsay making Christmas turkey, and now this video came out. TH-cam timing is impeccable!
Adam, I have a question as an Italian American. For Christmas, did you ever do the feast of the seven fishes? I never really like seafood growing up, so it always made Christmas dinner a little contentious at my grandma's house.
Was that for Christmas eve? I'm not Italian but Polish. It's a Catholic tradition to have many meatless dishes on Christmas eve and fish was declared to not be meat centuries before. But there were traditionally 12 different dishes. I wonder if the traditions are related
Domestically raised geese have a lot of fat but wild geese don’t have nearly as much. Fat geese doesn’t live long in the wild. Our neighbors went on a hunting trip once and brought my mom back a wild goose; it was like an entirely different bird than a domestic goose and it was delicious.
Yep, it's the Thanksgiving leftover syndrome. I was thankful for turkey sandwiches with cream cheese and cranberries. We two would make a twenty pound turkey, invite friends, and feast on leftovers the week(s) after. After we retired in France, that tradition fell by the wayside, since big whole turkeys are something you have to search for. They are generally taken much younger, and sold in pieces like chicken.
Adam's story about the heirloom turkey reminded of that one Thanksgiving episode of Bob's burgers. I just kept picturing him as Bob Belcher proudly roasting a stinky turkey.
Just a note, Turkeys can fly for smaller distances. Don't expect them to fly to Florida or anything but they can easily make it a couple hundred yards when they want to.
I eat ham, turkey, meatloaf, bacon, roast beef, and pork hot or cold. We eat the meat hot and if it’s slice able, we eat it cold, too. We do cold fried chicken, also!
Adam, taste in writing style has changed massively over time. In earlier centuries educated people cut their teeth on Latin and Greek, and in these languages the verb always comes last in the sentence, and the relationships between the words and phrases are determined by the grammatical endings on the words and not on the syntax (word order) as in English. Writers were taught to mimic this style in their own writing. If you were an educated guy, and you wanted to show everyone else you were an educated guy, you wrote these long sentences to prove it. They are not incorrect grammatically, just different. The fashion for short sentences is largely and 20th century phenomenon.
While wild turkeys do a lot of walking compared to the amount of flying they do, for sure, they do also fly. Many a day, I've seen them flying among the trees in the woods on my southern Illinois farm.
As a Mayflower descendant, I'm very happy that the Wampanoag told my ancestors, "Those big stupid birds with the colorful tailfeathers are really good eating!"
I remember watching the Muppet Christmas Carol as a child, and when it got to the part where Scrooge sent that kid to buy a turkey for Christmas, I was always like, what's he talking about? You eat turkey for Thanksgiving, not Christmas. I guess back then I didn't know that they don't even have Thanksgiving in Britain.
25:15 "they get around that problem by blending up all the [bits of turkey] into what in the meat industry they call a 'meat emulsion'..." Okay, so it's turkey bologna. _That_ doesn't mean it's bad. “laws, like sausages, cease to inspire respect in proportion as we know how they are made.” -- John Godfrey Saxe (1816-87)
Great video, except for the wild turkey info. Lauren's info about the publishing industry and writers self publishing or going with a publisher was fascinating. Good stuff!
I love Lauren and Adam, they do a great job, but I must admit I miss Adam’s fantastic writing and tight delivery from the more scripted episodes. It was very unique in a sea of “let’s chat” style podcasts. I say this with much love for them both! ❤
Actually Lauren's presence has made me realise the reason in the first place when I found Adam's videos, something felt off; She provides some really vital nuance and discussion on topics that Adam, by his scientific nature, posits as objective, when really are quite subjective and more interesting with contextual clues.
@@fiftyclown that’s a good point. I hear that. I _like_ Lauren’s presence. As I listen to this episode, I think I’m liking it better, because I felt the previous one of this style was more “let’s chat”, and I’m afraid of missing all the wonderful, round about, learn as we go insights. I’m hoping we land on a “best of both worlds” situation. 👍🏼
My Family tradition is Turkey on Christmas Day. On Boxing Day, it's a very large Smoked Gammon joint or ham, sometimes both. Lamb at Easter. Being British, there's no Thanksgiving.
per Statista, ham is still the most popular cold cut in the US, followed closely by turkey. Bologna is a distant third, and salami, roast beef, and chicken are a little below that.
It is really interesting and sad that a huge portion of the US is named from Native American languages, but they're pretty much the most marginalized ethnic group in our country.
Even if they don't blend meat into an emulsion coldcuts are frequently more than one muscle, all the same muscle, but the brining and mechanical tenderization (basically they tumble them) they do means that if you put 3 turkey breasts together and squish them they will sort of fuse and you won't be able to see the line between the pieces. I learned this from, I think, "How it's Made" but it might have been another similar show/video.
“Hot take on a cold meat!” Love Lauren’s presence on this podcast
she's a cutie.
@@christianhansen3292 she adds so much to this podcast!
Having a second person on the pod really adds to the quality of the show by giving you someone to play off of. That works really well for these as they are less scripted. Hope Lauren (or others) can join more often!
Eh. Not really every single podcast has 2+ people on it.
Sometimes I just want someone to do what Adam WAS going with.
Yeah the pod needs recurring secondary hosts. Whether it’s Lauren or some guy from food youtube. It really helps that Adam is having an actual conversation instead of talking into the void.
The first podcast of his I listened to was with Dr Mike, and it was nice hearing thoughts and opinions being thrown back and forth. I listened to another that was Adam alone and was thoroughly enjoyable, but having his wife here (or any other person) to kind of bounce ideas off really does work well.
Turkeys are not ground birds. While farm raised Turkeys are bred and fed to be meaty and heavy, wild Turkeys most definitely fly and roost in trees.
I second what you say Robert. I used to breed and raise upland game birds and ornamental pheasants. One of the species that I worked with was the Rio Grande wild turkey (the largest subspecies in north America). Wild turkeys are exceptionally good fliers, especially for such a large bird. I had jakes (yearling turkey) and toms (2 years and older) who could fly up onto the top of the flight pens even when I cut the primary feathers of one and both wings.
The turkeys that can't fly are the commercial birds (broad breasted bronze and broad breasted white turkeys). Those birds even have a hard time walking when they get past slaughter age (4-6 months). I also kept the broad breasted bronze turkeys for my own use as food animals, and they can't really fly past a couple of months as their breast gets too big. Ironic, actually, as the breast muscles (pectoralis major and pectoralis minor) are the flight muscles.
Are you sure wild turkeys aren't ground birds? Ground birds are apparently birds that nest and forage on the ground.
@@TheLittleHomestead Ground birds aren't necessarily flightless...just going by the information I can find. Ground birds are just birds which spend a lot of time on the ground because they nest and forage there. I guess they aren't called ground birds because they never take flight, though some of them (like ostriches) can't fly. A bit confusing perhaps.
@grendelsmomsboyfriend You bring up a syntactic question best left for ornithologists to define. Almost all birds forage on the ground as that is where food is to be found. From dropped seeds to insects, grubs and worms. As to nest building, turkeys do build their nests on the ground though outside of nesting they prefer roosting in trees. I objected to the use of this term because of the implied use. In the video he was referencing turkeys obstructing traffic because they are "ground" birds implying they only travel by land so it was expected. Wild turkeys are excellent fliers and would normally take flight away from humans if not accustomed to them.
turkeys can fly and roost in trees like chickens, they are called ground birds because they spend most of their time and travel primarily on the ground
Kudos to bringing on Lauren. She's a good fun foil to your wonderful "pedantic geekiness/completism". I'm definitely a fan of "conversations" over a monologue. Thought you'd like to know, Adam. Keep up the good work!
Usually a Spotify listener, came to say how much I love Lauren's presence on the show! Spousecasts are the best
I appreciated the discussion around the 12 to 13 minute mark about old chickens. When I was young (I was in my 20's in the 1980's) it was common to find "stewing" chickens in the supermarket. I typically bought them when I wanted to make chicken salad since they were cheaper than young "fryer" chickens and the process of stewing them also gave you chicken stock. It's been a very long time (at least two decades) since I've seen a "stewing" chicken in the supermarket. Which makes me sad since it's absurd to use a young "fryer" chicken when making something like chicken salad.
If you live near a poultry farm, especially one that does eggs, you may be able to get your hands on one of those. And probably for cheaper than you would from a grocery store
I live in Europe, so it might not be the same there, but if you’re looking for stewing chickens, give the freezer sections of Asian grocers a try (particularly ones that have lots of Chinese products.)
It's a shame they don't do this anymore. Maybe it will make a comeback now that inflation is screwing over so many people
@@johannesisaksson7842 very common in German supermarkets and butchers to have a range of frying/roasting chickens and at least one brand of stewing chicken (called Suppenhuhn).
@@chefkocher1 oh yeah it usually says something like that on the stewing chickens in Asian grocers, so I guess they import them from Germany.
Wow, what a lovely couple. Seriously proud of this new generation of families and parents, happy and smiley. So much optimism in these eyes and smiles. Oh, and great show! Thank you Ragusa family!
I actually watched this twice. I realized this is not a podcast on cold cuts, it's a lesson on interpersonal relationships.
🥰
If your interested, I work at a deli and turkey makes up about 30% meat sales, ham is about 25%, mix "Italian" like salami and pepperoni 17% , roast beef 12%, bologna 11%, remaining 5% misc like corned beef, pastrami, liverwurst and pick / olive loaf.
Here in Belgium, cold chicken is actually not that uncommon as a cold cut/deli meat (but we don't classify or name it in the same way, we would group everything, sweet/salty, to put on a sandwich under the same umbrella term). You can get a ham style chicken filet cold cut at bakeries and butcher's, but much more popular as a sandwich spread is 'chicken curry', which is a cold spread of chunks of cooked chicken meat in a curry flavored mayo style 'sauce'. Along the same vein you can get sandwiches, or just the spreads, with a chunks of ham based spread, raw minced beef (called américain) and others.
sounds like a curry flavored chicken salad. I should try that
@@juliet0001 it is, here's a short recipe: cook some chicken(or better yet, use leftover bits from a whole chicken roast), let cool down and cut/shred larger bits to max about 1/2 inch chunks(whether you use the skin is personal preference). Add quite a bit of curry(the dry stuff, no paste), this is the dominant flavor, it should color quite golden yellow. Add pepper and salt if not yet in the curry spice mix. Mix in mayo until about it gets the consistency of potato salad(or a bit more if you like) it should be possible to just about spread it on a sandwich. Optionally add a bit of mustard, around 1/5 the amount of mayo you added.
Very well as a sandwich spread, optionally with some added tomato and lettuce on it.
I'll be honest I absolutely love that Lauren has been in more podcasts!
Lauren is a pleasant addition to these podcast episodes.... i'd like to petition to have her appear in more of them!
Disagree. Her voice is irritating to my ears.
I didnt sign up for the Adam and Lauren show....
@@grantmorriss2557 you didn't sign up for nothing
@@SWard-oe8oj Subscribe then - if pedantry is the name of the game…
@@grantmorriss2557 You didnt pay for nothing and you're enjoying free content. You have the right to skip these videos.
Hey, i’m just adding this in, but turkeys fly! And they can do it quite well actually. It is very impressive to see a 20+ pound bird just take flight.
yeah, but they dont fly really. I only seen them "fly" to get in a tree or to fly maybe 10 feet.
@@ESSBrew depends on the turkey. Some fly much more than others.
got so happy to see lauren’s smiling face! we love you mrs. ragusea!
Turkey cold meat has been a staple here, at least on Spain, for a good few years (at least a decade), as a "healthy" alternative to ham (I quote it because I don't know, but is the reason why it became popular definitely). People saw it as a maybe less fattier option to ham? so they started doing their classic ham and cheese sandwich/bocatas with turkey for example. I remember to prefer it over ham while I was at school because it was "cleaner" in the sense of more "homogenous" than ham. Ham had dark parts, bright parts, greasy parts, etc. But turkey was just a savory all-pink slice and we LOVED it at school. It also had a milder flavor and odor. Preserved meats usually smell like hell, but turkey is more or less muted.
People here even call it "jamon de pavo" (turkey ham), as we see it like a ham cold cut, just lighter. It's the diet coke of cold cuts!
Lauren is podcast material!
💯
Honestly, how? What makes you say that?
@@lisapop5219 Her ability to riff off her co-host & the conversational tact being displayed. It's palpable.
@@GilgameshGDLK I'm not so sure. One thing I noticed is that he can't do his giant arm waving when she's there lol. I just don't find her very interesting. However, I do agree that he needs a partner on the podcast. I love his videos
@@GilgameshGDLK Hey now, this isn't a fair test. Riffing with your spouse is like fighting on steroids, probably, idk how steroids work. What we can conclude is that Lauren and Adam, as a unit, are podcast material. That doesn't tell us anything about Lauren on her own.
Keep Lauren coming - she's great on these podcasts/episodes.
Glad you find folks got the Lauren feedback loud and clear!
To be fair, he may be vetting the comments...
Lovely to see that Lauren has returned!
Thank you Lauren for finally joining a video.
Me and probably other viewers would not mind if you joined more videos.
You and Adam are a great team :) .
Disagree
She was in last week too.
YES LAUREN IS BACK!!!! you two are so so so so so lovely together. You're great solo too Adam. Adding another comment that I love you two together on the pod and we can't get enough of it!
Thank you both so much for the fun and relaxing podcast this Saturday. And of course, for making me hungry.
Adam do you think that you could add chapters to these videos for each new question?
Do you mean timestamps
They are in the description
@@Genny-Zee TH-cam calls them chapters when they are integrated into the video
@@caioscofano6738 thanks. I rarely rarely ever look at the descriptions on videos so I didn't know.
LOVE the new format kids. Yet another vote to Keep Lauren on there as much as you can. She's incredibly smart, well-spoken, successful, funny, beautiful (not that we need that kind of Value Judgement) and can spill a chai like some sort of ninja master. You guys fkn rock.
I'm Italian and we in Italy have also cold turkey deli meat, along with chicken deli meat. Although the main character is pork in any declination: cooked ham, cured ham, salame (tens of variants), mortadella.
Just like in Spain
There is no tradition of eating Turkey at Christmas in Europe, it was goose or duck if you were poor. However geese are very difficult to raise (this is why all but the best foie gras is made from ducks today) because they’re so vicious, so Turkey became more common in the 20th century. My grandmother’s Christmas recipe which comes from her great grandmother is for Pintade de Numidie, Numidian Guineafowl, which are not so common today, but more delicious than anything else.
Which is crazy considering Goose & Duck is much more expensive today!
I got the "burned replicated bird meat" reference. Gotta slather it with fine caviar. Kurn is a great character.
So much more engaging when Lauren is there and you have a natural conversation, rather than the old overly scripted one-man approach. I hope she'll remain a fixture!
Hey Adam, a correction on wild turkey: they can and most certainly do fly! They don't really soar around though it's more just to get in and out of trees.
I appreciate you checking on the Massasoit/Massachusetts thing. As an Eagle Scout from Massachusetts with a bit of knowledge of local history, you had me shouting at the screen for a moment. One last thing to mention -- pronunciation: "massa-soy-it"
Also, yes, turkeys are a problem. And while they are technically a ground bird, I have seen them fly short distances to get up into a tree roost, and a flying turkey is the most unwieldly-looking bird you can imagine.
29:46 The caller was explicitly asking about Ashwaganda and Tongkat Ali which do have some research supporting their effectiveness. I don't think Adam understood the question because he didn't really answer it, talking about vitamins instead.
One of my favorite types of Turkey was the one my american public school would make around the holidays, and I think they used the “emulsified” version of turkey you talked about. I always loved how that version of turkey could easily be cut with a fork and it tasted great, served with mashed potatoes and yellow gravy.
Also, Wawa makes the best turkey sandwich with the gobbler.
The
Wawa Gobbler, though!
YELLOW GRAVY?!?
@@fakatak87 I know.... I hate yellow gravy. It means none of the real turkey gravy made it into the stuff.
@@fakatak87 yea i think its made from chicken stock
Turkey gravey from public school was dank!
Cold fried chicken was a common thing for picnics when I was a kid in California during the 1960’s. Both my parents were native Californians.
Same actually. I'm not from California but my parents/Parent's families came from there and my mom would always try to make extra fried chicken so some could be eaten cold later.
Cold fried chicken at picnics, birthday parties, other outdoor events, all the time. I'm from near Washington, DC.
Same same, except 70s. I still prefer cold fried chicken to hot.
Battered and fried? Or without the batter?
@@barvdw battered and fried, by definition.
Run on sentences were very common in correspondence of the time. Punctuation was less common in general.
Adam, yours are the only TH-cam sponsor messages that I DON'T skip past. I actually look forward to seeing how you subtly weave them into the video/pod narrative. It impresses. And I think I'm gonna get me boyfriend some MeUndies for Xmas. God bless us every one!
Lauren’s surprise at how long Adam took to answer the question is hilarious
It's almost like she's never watched one of these pods before
honestly my favorite couple on he internet, love Lauren on the pod!
Loved it. It was fun to have Lauren on. Great job kids! ;-)
Thumbs up for including Lauren. A positive direction in the evolution of this channel.
I sincerely think Lauren's presence improves the podcast. Normally I'm not a fan of podcasts but I am an Adam Ragusea fan and I listened in on a few pods. Since Lauren joined the pod, I'm consistently tuning in
It's fascinating. In Sweden we have, with some exceptions, the same food for Christmas, Easter and Midsummer. Cured herring, cured and cold smoked salmon, meatballs, and eggs. There's usually a bit more eggs during Easter, and ham on Christmas, though.
Just boiled eggs? If so, that would be similar to the Orthodox Christian tradition of eating boiled ham and eggs (also soft bread ) for Easter.
@@erzsebetkovacs2527 Nah, it's usually closer to something like deviled eggs, with some mayo and fish roe. To all the holidays there's usually also quite a lot of side dishes, like sauces, breads, different cheeses etc. Traditionally, although not as much these days, you also eat a lot of different foods made with pork, such as Liver pâté, head cheese, and a lot of different sausages.
Lauren is always appreciated. She's a delight.
My ranking of cold cuts from the store is turkey, salami, and then ham. The deli near me has a great sandwich with hot pastrami, fried salami, pepper jack cheese, with a grain mustard. The order really does change depending on where you get your cold cuts from.
Never heard of fried salami. How do they do that?
@@erzsebetkovacs2527 I think it's just normal salami that's sliced and added to a pan. Tons of fat renders out, and the product gets nice and crispy
@@scottrothbaum8296 Yep. It's delicious. They also have fresh table bread and fermented pickles.
I didn't expect to learn about getting published here! Thank you, Lauren! I may have questions for you in that vein in the near future, if that's alright.
4:00 Not really. For example we don't do that in Germany, at least anymore.
Thanksgiving is the FOURTH THURSDAY in November (which is not always the same as the LAST THURSDAY).
We always do ham and lamb on Easter, corned beef for St Patrick's, ribeye on Memorial Day (because birthday!) tri-tip and pork roasts for the 4th of July, turkey and ham on Thanksgiving, duck and braised country style pork ribs on Christmas.
Both of you are great individually, but you're extra adorable together. I've really enjoyed getting a variety of podcast episodes split between interviews, researched/polished solo-Adam, and duo Lauren/Adam.
1. Lauren(sp?) is right, most roast beef is trash. It should at least be pastrami
2. Turkeys fly, just short distances. Mostly to get up into trees or evade predators. But they definitely can fly
A couple just chilling on the internet, answering viewer questions and spending quality time together!
Lauren is amazing! Love her commentary and historical awareness. Why ain't she in the thumbnail? It was a nice surprise when she popped up in the actual video.
There was a tribe in the area called the Massachusetts, which the state is named for. On a side note, Turkeys CAN fly. They roost in trees like chickens. I stumbled upon one in a tree in the woods at sunset one day and it got startled and flew. Wow the sight was like a feathered Dumbo flying through the woods. Branches crashing down ect... As for which meat for which holiday. St Patty's day: Corned Beef (yes very New England), Easter: Lamb, Memorial Day, 4th of July, Labor Day: Beef (come on it's, 'Murca), Thanksgiving: Turkey, Christmas: Ham.
Wild turkeys do have a very limited ability to fly. They can’t maintain for long and can not fly long distances and can not get as high off the ground as most birds. But they can still fly nonetheless
*domestic* turkeys _(the kind the large majority of Americans eat, even during thanksgiving)_ do not fly on the other hand
A huge shame is turkey hunting season is in the spring so you only can get store bought turkey. 🦃
@@tracekornegay3790 My state has fall season in mid Oct as well, when the turkeys are at their fattest. And it's an either sex season too unlike the spring season. It would be hard to keep it fresh for a month in a half without freezing, but hey it's a lot easier than keeping a whole turkey fresh 7 months.
@@Ittiz yeah I wouldn't want to shoot one unless specifically to eat fresh.
I really like this podcast/video format - funny and informative. I like how Adam brings the research and scientific explanations and Lauren with the additional humor. Keep it up.
If there are haters (and I don’t know why), forget them Lauren. You guys keep doing your pairings on the pod.
I love when Lauren joins. I feel like she adds the layperson perspective that I myself come from. She also adds a wonderful layer of humor in the pod. Anyway, another awesome video to be grateful for :D
Funny how I made a turkey dinner yesterday and I get recommended Gordon Ramsay making Christmas turkey, and now this video came out.
TH-cam timing is impeccable!
Adam, I have a question as an Italian American. For Christmas, did you ever do the feast of the seven fishes? I never really like seafood growing up, so it always made Christmas dinner a little contentious at my grandma's house.
Was that for Christmas eve? I'm not Italian but Polish. It's a Catholic tradition to have many meatless dishes on Christmas eve and fish was declared to not be meat centuries before. But there were traditionally 12 different dishes. I wonder if the traditions are related
Domestically raised geese have a lot of fat but wild geese don’t have nearly as much. Fat geese doesn’t live long in the wild. Our neighbors went on a hunting trip once and brought my mom back a wild goose; it was like an entirely different bird than a domestic goose and it was delicious.
Lauren is a natural. Keep her on the podcast!
Yep, it's the Thanksgiving leftover syndrome. I was thankful for turkey sandwiches with cream cheese and cranberries. We two would make a twenty pound turkey, invite friends, and feast on leftovers the week(s) after. After we retired in France, that tradition fell by the wayside, since big whole turkeys are something you have to search for. They are generally taken much younger, and sold in pieces like chicken.
I'm literally always more excited for the sandwiches made with leftovers than anything lol.
Love this format, Adam. And love having Lauren with you.
I can't lie. I already listened to the podcast and I just came here to watch the spill.
My family has given up on turkey so we do Capon for Thanksgiving, Roasted Pork Loin for Christmas (Noche Buena), and Lamb for Easter
Genuinely loved having lauren on for this, would love to see her on more eps! You guys are like my #1 couple goal ;w;b
This is one of the first video podcasts I've watched. I know y'all are married, but your oritory chemistry is great.
Adam's story about the heirloom turkey reminded of that one Thanksgiving episode of Bob's burgers. I just kept picturing him as Bob Belcher proudly roasting a stinky turkey.
@31:50 London, Ontario represent! Haha
But yeah, yet another great video. The way you guys bounce off one another is awesome.
Just a note, Turkeys can fly for smaller distances. Don't expect them to fly to Florida or anything but they can easily make it a couple hundred yards when they want to.
I think they're classed flightless if they cant fly long distance (?)
I eat ham, turkey, meatloaf, bacon, roast beef, and pork hot or cold. We eat the meat hot and if it’s slice able, we eat it cold, too. We do cold fried chicken, also!
I grew up often eating turkey at Christmas but now we always have what my putative-Jewish husband calls "The food of my people": Chinese takeout.
My wife loves it when Lauren is on your podcast...
I've never seen dark meat used in cold cuts. What happens to the dark meat from the turkeys?
I, as an American, have cold chicken deli meat all the time. Europeans not having much cold deli meat at all is interesting though
We need an Ask Lauren series ASAP
Wild turkeys do fly but only short distances, we see them in trees in northern Michigan quite often.
Just have to say the 'throwing spaghetti at the walls from the outside' remark made me laugh really hard
Yay great to see Lauren back!
Adam, taste in writing style has changed massively over time. In earlier centuries educated people cut their teeth on Latin and Greek, and in these languages the verb always comes last in the sentence, and the relationships between the words and phrases are determined by the grammatical endings on the words and not on the syntax (word order) as in English. Writers were taught to mimic this style in their own writing. If you were an educated guy, and you wanted to show everyone else you were an educated guy, you wrote these long sentences to prove it. They are not incorrect grammatically, just different. The fashion for short sentences is largely and 20th century phenomenon.
More Lauren on podcasts! Great podcast, you two are great!
While wild turkeys do a lot of walking compared to the amount of flying they do, for sure, they do also fly. Many a day, I've seen them flying among the trees in the woods on my southern Illinois farm.
As a Mayflower descendant, I'm very happy that the Wampanoag told my ancestors, "Those big stupid birds with the colorful tailfeathers are really good eating!"
the thumbnail did not show lauren so i was surprised to see your turkey turn into a lauren
Not sure if Lauren has a channel or not but if she doesn’t she definitely should!
you guys are so great together :) more of this please~
I remember watching the Muppet Christmas Carol as a child, and when it got to the part where Scrooge sent that kid to buy a turkey for Christmas, I was always like, what's he talking about? You eat turkey for Thanksgiving, not Christmas. I guess back then I didn't know that they don't even have Thanksgiving in Britain.
felt very fun to have you and lauren dialogue during this one! thanks as always adam
Skipping turkey this Thanksgiving. Going for Pork shoulder this year.
Good choice. Best gravy ever.
I grew up in Massachusetts and remember taking a nap in the woods once. I awoke to about 15 turkeys walking around me.
25:15 "they get around that problem by blending up all the [bits of turkey] into what in the meat industry they call a 'meat emulsion'..."
Okay, so it's turkey bologna. _That_ doesn't mean it's bad.
“laws, like sausages, cease to inspire respect in proportion as we know how they are made.” -- John Godfrey Saxe (1816-87)
It is a thing in Eastern Europe. If you go to someone's house party you're almost certain to encounter several kinds of sliced cold meat.
So, when you said the turkey was lost to a stage coach fire, my first thought was: then some of it should be cooked enough to eat 😅
Great video, except for the wild turkey info. Lauren's info about the publishing industry and writers self publishing or going with a publisher was fascinating. Good stuff!
I love Lauren and Adam, they do a great job, but I must admit I miss Adam’s fantastic writing and tight delivery from the more scripted episodes. It was very unique in a sea of “let’s chat” style podcasts. I say this with much love for them both! ❤
Actually Lauren's presence has made me realise the reason in the first place when I found Adam's videos, something felt off; She provides some really vital nuance and discussion on topics that Adam, by his scientific nature, posits as objective, when really are quite subjective and more interesting with contextual clues.
@@fiftyclown that’s a good point. I hear that. I _like_ Lauren’s presence. As I listen to this episode, I think I’m liking it better, because I felt the previous one of this style was more “let’s chat”, and I’m afraid of missing all the wonderful, round about, learn as we go insights. I’m hoping we land on a “best of both worlds” situation. 👍🏼
My Family tradition is Turkey on Christmas Day. On Boxing Day, it's a very large Smoked Gammon joint or ham, sometimes both. Lamb at Easter.
Being British, there's no Thanksgiving.
per Statista, ham is still the most popular cold cut in the US, followed closely by turkey. Bologna is a distant third, and salami, roast beef, and chicken are a little below that.
Definitely agree with Lauren on roast beef.
It is really interesting and sad that a huge portion of the US is named from Native American languages, but they're pretty much the most marginalized ethnic group in our country.
lauren’s truly the star of the pod
After waking up one fall morning to a turkey on my 3 floor balcony (in the middle of an urban city), I will confirm that turkeys do indeed fly.
Wild turkeys do indeed fly
Yep. They roost in trees at night.
Even if they don't blend meat into an emulsion coldcuts are frequently more than one muscle, all the same muscle, but the brining and mechanical tenderization (basically they tumble them) they do means that if you put 3 turkey breasts together and squish them they will sort of fuse and you won't be able to see the line between the pieces. I learned this from, I think, "How it's Made" but it might have been another similar show/video.
best thing uve done for the pod. that spouse is pretty awesome. cant wait for next wk.