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Adam Ragusea - S2020E78 - 'Weeknight' mole poblano with pork tenderloin and limey lima beans
 

Adam Ragusea season 2020 episode 78

'Weeknight' mole poblano with pork tenderloin and limey lima beans

 
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Adam Ragusea / S2020E78 : 'Weeknight' mole poblano with pork tenderloin and limey lima beans
Season 2020, Episode 78 | Aired on October 8, 2020 | 13 min. | YouTube
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EPISODES
Season 2020
Season 2020
Season 2020
Season 2020
Season 2019
Season 2018
Season 2017
Specials
 
 
  • Adam Ragusea - Episode 1 - Lentil tacos with lime crema
    Episode 1
    Lentil tacos with lime crema
  • Adam Ragusea - Episode 2 - Adam's diet food
    Episode 2
    Adam's diet food
  • Adam Ragusea - Episode 3 - Shrimp scampi with celery leaves
    Episode 3
    Shrimp scampi with celery leaves
  • Adam Ragusea - Episode 4 - Boxed cake vs scratch cake — Why bakers can't beat SCIENCE
    Episode 4
    Boxed cake vs scratch cake — Why bakers can't beat SCIENCE
  • Adam Ragusea - Episode 5 - Cookies and cream cake
    Episode 5
    Cookies and cream cake
  • Adam Ragusea - Episode 6 - Hanging roast chicken, with 'nugget' potatoes
    Episode 6
    Hanging roast chicken, with 'nugget' potatoes
  • Adam Ragusea - Episode 7 - Why Americans don't use metric
    Episode 7
    Why Americans don't use metric
  • Adam Ragusea - Episode 8 - The SHOCKING SECRET to French macarons
    Episode 8
    The SHOCKING SECRET to French macarons
  • Adam Ragusea - Episode 9 - MSG is neither terribly dangerous nor perfectly fine
    Episode 9
    MSG is neither terribly dangerous nor perfectly fine
  • Adam Ragusea - Episode 10 - Mushroom risotto with homemade mushroom stock
    Episode 10
    Mushroom risotto with homemade mushroom stock
  • Adam Ragusea - Episode 11 - The best cheese for pizza
    Episode 11
    The best cheese for pizza
  • Adam Ragusea - Episode 12 - New York-style pizza at home, v2.0
    Episode 12
    New York-style pizza at home, v2.0
  • Adam Ragusea - Episode 13 - What's the point of cooking at home anymore?
    Episode 13
    What's the point of cooking at home anymore?
  • Adam Ragusea - Episode 14 - Glazed braised short ribs
    Episode 14
    Glazed braised short ribs
  • Adam Ragusea - Episode 15 - Corn vs flour tortillas
    Episode 15
    Corn vs flour tortillas
  • Adam Ragusea - Episode 16 - Pancakes 101
    Episode 16
    Pancakes 101
  • Adam Ragusea - Episode 17 - I accept scientific consensus — and you prob should too
    Episode 17
    I accept scientific consensus — and you prob should too
  • Adam Ragusea - Episode 18 - Coq au vin, simplified
    Episode 18
    Coq au vin, simplified
  • Adam Ragusea - Episode 19 - Rice has arsenic in it — don't freak out, here's the science
    Episode 19
    Rice has arsenic in it — don't freak out, here's the science
  • Adam Ragusea - Episode 20 - Salmon fillets 101
    Episode 20
    Salmon fillets 101
  • Adam Ragusea - Episode 21 - You don't need knife skills — just walk, don't run
    Episode 21
    You don't need knife skills — just walk, don't run
  • Adam Ragusea - Episode 22 - No-roller fresh pasta — Legate Ears
    Episode 22
    No-roller fresh pasta — Legate Ears
  • Adam Ragusea - Episode 23 - Does marinating do anything?
    Episode 23
    Does marinating do anything?
  • Adam Ragusea - Episode 24 - Purple deviled eggs — from Lazy Susan Tapas Bar
    Episode 24
    Purple deviled eggs — from Lazy Susan Tapas Bar
  • Adam Ragusea - Episode 25 - How to grow tomatoes, p. 1: Preparing and planting
    Episode 25
    How to grow tomatoes, p. 1: Preparing and planting
  • Adam Ragusea - Episode 26 - Spaghetti and meatballs
    Episode 26
    Spaghetti and meatballs
  • Adam Ragusea - Episode 27 - People are more dangerous than food! (COVID-19 food safety tips)
    Episode 27
    People are more dangerous than food! (COVID-19 food safety tips)
  • Adam Ragusea - Episode 28 - Sloppy gyros — easy homemade gyro-like sandwich
    Episode 28
    Sloppy gyros — easy homemade gyro-like sandwich
  • Adam Ragusea - Episode 29 - How history changed kitchen design in the American South
    Episode 29
    How history changed kitchen design in the American South
  • Adam Ragusea - Episode 30 - Homemade citrus sodas that 'glow'
    Episode 30
    Homemade citrus sodas that 'glow'
  • Adam Ragusea - Episode 31 - On diet and testosterone — new research
    Episode 31
    On diet and testosterone — new research
  • Adam Ragusea - Episode 32 - Pork roulade with fennel, roast lemon and white wine jus
    Episode 32
    Pork roulade with fennel, roast lemon and white wine jus
  • Adam Ragusea - Episode 33 - Is olive oil safe at high heat? Does it taste bad?
    Episode 33
    Is olive oil safe at high heat? Does it taste bad?
  • Adam Ragusea - Episode 34 - Strawberry galette — easy no-pan pie
    Episode 34
    Strawberry galette — easy no-pan pie
  • Adam Ragusea - Episode 35 - Why raw, paleo and keto diets are stupid
    Episode 35
    Why raw, paleo and keto diets are stupid
  • Adam Ragusea - Episode 36 - Slow-roast beef eye of round, with mushroom jus and baked mash
    Episode 36
    Slow-roast beef eye of round, with mushroom jus and baked mash
  • Adam Ragusea - Episode 37 - Simple chicken & rice bakes
    Episode 37
    Simple chicken & rice bakes
  • Adam Ragusea - Episode 38 - The delights and problems of watching Molto Mario
    Episode 38
    The delights and problems of watching Molto Mario
  • Adam Ragusea - Episode 39 - Pizza grilled on oven grates — crispy bottom without a stone...
    Episode 39
    Pizza grilled on oven grates — crispy bottom without a stone...
  • Adam Ragusea - Episode 40 - How to capture wild yeast for bread (and WHY it works)
    Episode 40
    How to capture wild yeast for bread (and WHY it works)
  • Adam Ragusea - Episode 41 - Meatloaf with sweet glaze, dishes-minimizing recipe
    Episode 41
    Meatloaf with sweet glaze, dishes-minimizing recipe
  • Adam Ragusea - Episode 42 - How to pronounce tricky food names
    Episode 42
    How to pronounce tricky food names
  • Adam Ragusea - Episode 43 - Ice cream made with two bowls — no machine needed
    Episode 43
    Ice cream made with two bowls — no machine needed
  • Adam Ragusea - Episode 44 - What is nougat, and why is it in every candy bar?
    Episode 44
    What is nougat, and why is it in every candy bar?
  • Adam Ragusea - Episode 45 - Silky stovetop mac & cheese with crunchy topping
    Episode 45
    Silky stovetop mac & cheese with crunchy topping
  • Adam Ragusea - Episode 46 - How the South tried to redefine itself with peaches
    Episode 46
    How the South tried to redefine itself with peaches
  • Adam Ragusea - Episode 47 - Chipotle-glazed shrimp with garlic lime rice
    Episode 47
    Chipotle-glazed shrimp with garlic lime rice
  • Adam Ragusea - Episode 48 - How to grow tomatoes, p. 2: Maintaining and harvesting
    Episode 48
    How to grow tomatoes, p. 2: Maintaining and harvesting
  • Adam Ragusea - Episode 49 - Broiled chicken cacciatore with cauliflower mash
    Episode 49
    Broiled chicken cacciatore with cauliflower mash
  • Adam Ragusea - Episode 50 - Carbonara pasta with zucchini
    Episode 50
    Carbonara pasta with zucchini
  • Adam Ragusea - Episode 51 - What is baking powder, and how is it different from baking soda?
    Episode 51
    What is baking powder, and how is it different from baking soda?
  • Adam Ragusea - Episode 52 - Steak 101: How to choose a steak and cook it in a pan (no thermometer)
    Episode 52
    Steak 101: How to choose a steak and cook it in a pan (no thermometer)
  • Adam Ragusea - Episode 53 - George Washington Carver: Bigger than peanuts
    Episode 53
    George Washington Carver: Bigger than peanuts
  • Adam Ragusea - Episode 54 - Ice cream made with a pan, a spoon and a freezer
    Episode 54
    Ice cream made with a pan, a spoon and a freezer
  • Adam Ragusea - Episode 55 - How people kept stuff cold before refrigerators
    Episode 55
    How people kept stuff cold before refrigerators
  • Adam Ragusea - Episode 56 - Pancakes 201: Extra-fluffy, berry, chocolate and swirl recipes
    Episode 56
    Pancakes 201: Extra-fluffy, berry, chocolate and swirl recipes
  • Adam Ragusea - Episode 57 - Why people love cast iron pans (and why I'm on the fence)
    Episode 57
    Why people love cast iron pans (and why I'm on the fence)
  • Adam Ragusea - Episode 58 - Schnitzel — veal, chicken and pork versions — with cucumber...
    Episode 58
    Schnitzel — veal, chicken and pork versions — with cucumber...
  • Adam Ragusea - Episode 59 - Why Hershey bars taste like vomit (and I love them)
    Episode 59
    Why Hershey bars taste like vomit (and I love them)
  • Adam Ragusea - Episode 60 - Salmon burgers
    Episode 60
    Salmon burgers
  • Adam Ragusea - Episode 61 - Where foodborne illness happens
    Episode 61
    Where foodborne illness happens
  • Adam Ragusea - Episode 62 - Shaved ice, snow cones, slushies, raspa, kakigōri, patbingsu...
    Episode 62
    Shaved ice, snow cones, slushies, raspa, kakigōri, patbingsu...
  • Adam Ragusea - Episode 63 - Korean-style short ribs — pan seared/braised method
    Episode 63
    Korean-style short ribs — pan seared/braised method
  • Adam Ragusea - Episode 64 - Do we still need iodized salt? (wtf even is it?)
    Episode 64
    Do we still need iodized salt? (wtf even is it?)
  • Adam Ragusea - Episode 65 - Key lime pie with graham cracker crust
    Episode 65
    Key lime pie with graham cracker crust
  • Adam Ragusea - Episode 66 - 10 things Van Halen can teach us about food and cooking
    Episode 66
    10 things Van Halen can teach us about food and cooking
  • Adam Ragusea - Episode 67 - Steak 201: Butcher's cuts
    Episode 67
    Steak 201: Butcher's cuts
  • Adam Ragusea - Episode 68 - How refrigerators work, and how we all ended up with one
    Episode 68
    How refrigerators work, and how we all ended up with one
  • Adam Ragusea - Episode 69 - Jiggly cake — homemade giant Castella
    Episode 69
    Jiggly cake — homemade giant Castella
  • Adam Ragusea - Episode 70 - What is panko, and why is it so much better than other breadcrumbs?
    Episode 70
    What is panko, and why is it so much better than other breadcrumbs?
  • Adam Ragusea - Episode 71 - Five things to do with extra pizza dough
    Episode 71
    Five things to do with extra pizza dough
  • Adam Ragusea - Episode 72 - No-stick Neapolitan pizza — 75% hydration
    Episode 72
    No-stick Neapolitan pizza — 75% hydration
  • Adam Ragusea - Episode 73 - How flavor perception works, and how Covid-19 breaks it (maybe...
    Episode 73
    How flavor perception works, and how Covid-19 breaks it (maybe...
  • Adam Ragusea - Episode 74 - Chana masala — Indian-style chickpeas in spicy gravy
    Episode 74
    Chana masala — Indian-style chickpeas in spicy gravy
  • Adam Ragusea - Episode 75 - How flash-freezing preserves food quality
    Episode 75
    How flash-freezing preserves food quality
  • Adam Ragusea - Episode 76 - Garlic naan in a cast iron skillet — tawa-style (no yeast,...
    Episode 76
    Garlic naan in a cast iron skillet — tawa-style (no yeast,...
  • Adam Ragusea - Episode 77 - WTF is vinegar? And what is its MOTHER?
    Episode 77
    WTF is vinegar? And what is its MOTHER?
  • Adam Ragusea - Episode 78 - 'Weeknight' mole poblano with pork tenderloin and limey lima...
    Episode 78
    'Weeknight' mole poblano with pork tenderloin and limey lima...
  • Adam Ragusea - Episode 79 - Homemade makgeolli and the Korean alcohol comeback
    Episode 79
    Homemade makgeolli and the Korean alcohol comeback
  • Adam Ragusea - Episode 80 - Spanish omelette — traditional and modernized
    Episode 80
    Spanish omelette — traditional and modernized
  • Adam Ragusea - Episode 81 - Vegan pizza and pasta bake, with Kroger 'Simple Truth' plant-based...
    Episode 81
    Vegan pizza and pasta bake, with Kroger 'Simple Truth' plant-based...
  • Adam Ragusea - Episode 82 - Is washing rice really still necessary?
    Episode 82
    Is washing rice really still necessary?
  • Adam Ragusea - Episode 83 - Apone Apple Risotto
    Episode 83
    Apone Apple Risotto
  • Adam Ragusea - Episode 84 - Why billions of people won't eat pork (or why we don't know)
    Episode 84
    Why billions of people won't eat pork (or why we don't know)
  • Adam Ragusea - Episode 85 - Chicken thighs under a brick, with noodled vegetables
    Episode 85
    Chicken thighs under a brick, with noodled vegetables
  • Adam Ragusea - Episode 86 - Why it's so hard to own a recipe | copyright, patent, trade secrets,...
    Episode 86
    Why it's so hard to own a recipe | copyright, patent, trade secrets,...
  • Adam Ragusea - Episode 87 - Homemade bagels | boiled New York / Montreal style hybrid
    Episode 87
    Homemade bagels | boiled New York / Montreal style hybrid
  • Adam Ragusea - Episode 88 - How emulsions work why they make food good
    Episode 88
    How emulsions work why they make food good
  • Adam Ragusea - Episode 89 - Mustard-rubbed beef tri-tip with grilled leaks
    Episode 89
    Mustard-rubbed beef tri-tip with grilled leaks
  • Adam Ragusea - Episode 90 - Short ribs Korean-style but with Caribbean flavors
    Episode 90
    Short ribs Korean-style but with Caribbean flavors
  • Adam Ragusea - Episode 91 - The history, science and taste of Wagyu beef
    Episode 91
    The history, science and taste of Wagyu beef
  • Adam Ragusea - Episode 92 - Stuffed shells with garlic bread
    Episode 92
    Stuffed shells with garlic bread
  • Adam Ragusea - Episode 93 - Bori Gulbi in chili sauce, from Jeollanam-do, Korea
    Episode 93
    Bori Gulbi in chili sauce, from Jeollanam-do, Korea
  • Adam Ragusea - Episode 94 - What is Thanksgiving stuffing, and why is it also 'dressing'?
    Episode 94
    What is Thanksgiving stuffing, and why is it also 'dressing'?
  • Adam Ragusea - Episode 95 - Fried green tomatoes, with buttermilk dipping sauce
    Episode 95
    Fried green tomatoes, with buttermilk dipping sauce
  • Adam Ragusea - Episode 96 - Why people wash meat (or don't)
    Episode 96
    Why people wash meat (or don't)
 
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