Brad Makes Pickled Avocado | It's Alive | Bon Appêtit
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- เผยแพร่เมื่อ 14 ก.ย. 2021
- Fermenting maestro Brade Leone is back with the next episode of It's Alive and this time he's turned his pickling attention to the venerable avocado. One of the best parts about Brad's method is it calls for unripened avocados, meaning there's no fussing around waiting for the perfect consistency. Just a few ingredients and a little patience yields a jar of pickled avocado goodness, ready to add a kick to any dish.
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Director: Cory Cavin
Producer: Parisa Kosari
Editor: Micah Phillips
Assistant Editor: JC Scruggs
Director of Photography: Kevin Dynia
Camera Operator: Paige David Kaplan
Audio: Steve Errato
Culinary Producer: Mallary Santucci
Associate Culinary Producer: Jackie Beal
Production Assistant: Jay Miles
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
Bon Appetit Video Team
June Kim
Ali Inglese
Dan Siegel
Rhoda Boone
Carolyn Gagnon
Jonathan Wise
Holly Patton
Myra Rivera
Billy Keenly
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Brad Makes Pickled Avocado | It's Alive | Bon Appêtit - แนวปฏิบัติและการใช้ชีวิต
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This is such a cool recipe! I need brad to do rye bread kvass. I think he did beet kvass but they are two completely different drinks. Love these thanks bon appetit
is vinny still editing?
Ripe or unripe?
I can’t be the only one that would love a video tour of Brads farm, it looks lovely.
I think his cars glove compartment would be a multi-day adventure. Can’t imagine how long I’d be at his farm.
He needs his own TH-cam channel for sure
Eh, Ive seen farms. They have grass, water, dirt, trees, fence, bush, animal, garden. It probably isnt much to see.
@@amandable7106 Probably not allowed one, insta etc. is the only place I imagine you'd see that stuff
@@LemurJackson so brave
I think that man will just pickle himself eventually. Get stored in a big jar and outlive all of us.
Yall remember that Seth Rogen where that exactly happened?
Nah he’ll just eat so much garlic he’ll become garlic itself
If we ever find life on other planets, he will be the first to ferment it.
I think he will bypass pickling and go for mellification, wherein the body is preserved by being boiled in honey.
Real pickle Rick.
That flashback to Brad going "MANGOOOO" was on point.
I came here to say the exact same thing. I love how many times he’s haunted by that day 😂
At 6:45 he even looks at an avocado and calls it orange. It runs deep
I made these and they were awesome. Everyone that I had taste them started with "that sounds weird." and then "whoa that is weird." and then "wow i love these, make more." big hit. good on sandwiches and hot dogs, good in salads or just on chips. thanks brad.
Authentic Brad: Goes to mix the chicken salad with his bare hands
Professional Brad: Remembers he has to do it with utensils while on camera
The editing on this one is perfection
That salt n pepa took me out 😂
Our man Brad single handedly keeping Bon Appetite "alive" and relevant.
hes definitely my fav of the crew, but his videos dont even pull the most views on the channel...
Brad is my favorite but I like Claire's gourmet makes series a lot. Also Chris' videos where he re recreates dishes without looking at them, can't remember the name.
Brad and Chris. They are each in like every 2-3 videos now! I guess it will take time to get used to the newer people.
Chemist here: For salt, boiling or no boiling makes no difference at all. When you dissolve certain things, they might dissolve more and faster in hot water (sugar or caffeine, for example). But not salt. The dissolution of NaCl in cold water is practically the same as in hot water. So if you are boiling water to dissolve more salt and faster, you are just wasting energy. The good thing is that NaCl dissolves pretty quickly anyway, :)
IIRC, soulubility of sugar increases like twice or more in near-boiling water compared to the room temp water.
@@hermezkonrad Yeah, but I was talking about salt.
@@astropgn I mean, generally brining liquid is salt and sugar based, so still it makes sense to boil it.
After all this time he still hasn’t lost the “yeah buddy” that we love so much.
Brad Leone, literally salting the Earth
The romans did that in Carthage xD
@@MattGilmourMusic 😢
Of course Brad would use the parts of a dead fish as a serving board, I love it.
Of course Brad Leone has a good relationship with his apple tree.
If he didn't, frankly, I'd blame the tree.
Okay, I made this recipe on Tuesday night and had it for breakfast today morning (Friday). I added Sichuan peppercorns, paprika, turmeric but stuck with most of the same ingredients.
I used the pickled avocados (with about 50% ripe avocados) in an egg salad sandwich. I added a bit of Sriracha, and it was delicious. Such a vivid flavour combo.
Sounds good👍🏻
Brad, keep doing what you're doing. Don't change, you're amazing 😆
Brad has such a fun & experimental approach to cooking, I think it would an interesting series to intentionally seek out ingredients/techniques that he personally finds scary (assuming even chefs still find some food intimidating). I don’t care whether or not its a success, the journey is fascinating as is!
You can just tell how much this man loves food
Whoever does the sound mixing for this series deserves a frickin Emmy.
Makes lunch for the film crew, then, dominates the film set. Love that guy.
It broke my heart to see Cafe Brad close its doors after being open for so long.
I really felt it in my soul when he said, "that's embarrassing" after trying to cut the tomato. Nothing worse than a dull knife!
Hey Brad, was wondering how those egg yolks are doing at the Fermentation Station? 🚂
So happy to find out I'm not the only one
I think they got chucked away during lockdown clean ups of the TK!
Bruh, I NEED that knife! Brad shows how cooking can be comfortable for everyone yet his passion & interest is unmatched.
I’ve been way into pickling lately and never thought of this! Can’t wait to try it out!
Missed Brad. So glad he’s back.
Never thought I'd see someone pickling avocados.
7:47 that reaction alone convinced me to try it out. Whooaa
Anybody notice how brad's videos consistently get the most views on the channel.
its alive, more like the only thing alive on the channel
I watch this channel for Brad and Chris.
they dont though?
Brad is freaking funny and cool guy, but I gotta give it to the editors, you guys do a great job! Keep it up!
Brad's mango PTSD is real 😩
I need Micah to know how much I appreciate the editing. Always a highlight. ❤️
I die every time Brad asks for something to be edited out and they don’t do it. The editor doesn’t care about Brad’s reputation.
Brad desperately want the avocado to be a mango bless him
That would make a great April's fool guacamole video
I have laughed at every other pickled avocado recipe I have ever seen but now I am intrigued and may just have to try this.
Can we shout out Micha Phillips for the histerical editing, had me in stitches
Yum!!!!! And I love love love Brad! Keep him coming!
I love Brad, he always make me laugh & hungry
So this was a pretty good pickle. Tried it as guac and in a Cobb salad so far. Flavour is great and I give this a reccomend. Nice one Brad.
It’s so odd to see Brads knife so dull, Must be a busy af dude!
Absolutely delightful - I would eat that for sure. Nice one Brad - again!
School of Brad
Mango = Avocado
Salt grows on trees
Garlic...just garlic
Wourder
THE show is BAAAACK❣️❣️
Yay
Alright, my weekend can officially start! Infused with Brad joy for food and life. Peace and thank you. Stress melting away....
This guy is a legend
I swear this man has made so much content and $$$ for this channel by just using the same/slight different pickling liquid with different ingredients. B.A's got a real golden goose on their hands with Brad.
Heck he should pickle a goose at this point too
These edits are goated
Just whipped up a batch. I can't wait for it to be ready. I'm expecting major deliciousness!
Is there anything Brad can’t pickle? Brad is my spirit animal lol.
Hah, I said Brad was my spirit animal just the other day!
Thanks for the video Brad. Im really sick right now and your videos are extremely soothing to me.
The editing is always elite
Love these videos
I love the woahs and oohs 😂
Brad: talks about how underrated expensive good quality vinegar is
Also Brad: uses Heinz
he should make vinegar. easy and awesomely tasty if you make it with the right stuff.
Always ready for a Brad Leone video
Brad and I could be vinegar buddies. When he said it's underrated, I felt that
The jarred stuff and that fish thing in his yard are giving me Texas Chainsaw Massacre vibes, just like my yard. A+
Hey Brad , what sound does a chicken make ?
Brad : 5:17
I knew what this was w/o playing it.
Brad, you make me so happy!
Brad Leone: single handedly saving the reputation of BA and Conde Nast
Brad got the Control Freak!! Woot Woot!! That thing is awesome!!!
Ah, pickled maaangoo
Brad and his editor are on point. Like Jordan and Pippen baby.
I want CAFE BRAD the Food Truck!! That would be so amazing
I wonder if anyone else but Brad has ever pickled an avacado. Unless this is a thing and I'm being stupid lol.
i have not.. i stick with hard types of veggies.
@@2wheelman that's what I was thinking haha. At this point Brad could ferment rocks.
Richie Vegas avacado is a fruit
It is a thing. Brad's shtick isn't about originality, but trying to present things in a casual and accessible way. A lot of it happens to be things the average North American BA viewer (translation: mostly white suburban folks) is probably unfamiliar with.
@@JC-wv7om I see. I'm curious how it tastes now.
editing is spot on
I just happen to be wearing my Brad "Wourder" shirt when I saw this video pop up! Yesss!!!!
Another awesome videk
Come on, I have to leave a like for this amazing human being. Love your content Brad 🤙🏽💯
This man could pickle an old boot and I'd watch it.
love you brad
Brad you crack me up!!
+1000 points to the video editor! Looks good, gonna try this soon.
🥑:”I’m ugly!” Lol
Brad. Editing. What's more you could ask for?!
Brad pickles anything ITS ENOUGH SLICES
Poor Brad...thinks he starts over, but just delivers the intro :D
THAT KNIFE CUTTING THE TOMATOE THOUGH LOL
Id pay $15 for that
we need a video of brads favorites vinegars.. or his vinegar collection
"dont worry, salt grows on trees" 😂
The editors sense of humor is comedy as always😂
I like to add pickles (relish) to my chicken salad and avocado slices to the sando, I think i might have to try the picked avocado.
Wow, I love your surroundings. And the is my favorite avocado so healthy and yummy.
What do you think the shelf life would be for those? Or what’s the longest to wait? A week tops to eat em?
Give a fat raise to the editor pls. So funny
Looking good Brad, quarantine cooking is treating you better than me.
man brad is soooo funny
Awesome
I'm stil waiting a video of that slime pear pickle thing, Brad.
Brad needs his own channel
Brad is one of the best things to happen to... Uh... Everything.
You don't "HAVE TO" heat simple syrup... but if you just shake water and sugar, you're going to end up with sugary water. If you want a sweeter by volume and more viscous liquid, you have to boil it, and thats how you get simple syrup. There is a big difference.
FRIED PICKLED GREEN TOMATO BLT IS THE MOVE!
I want to see some pickled corn!! What would you do to that summer staple?
I need that sandwich
I've missed brad
If anyone makes this, just know they are a game changer on burgers.
The sound of a control freak echoes pleasantly in my mind.
You should try to make liqueurs! Like I’d love to see an attempt at an onion based liqueur lol
I strive to be as cool as Brad