Eager to try these secret weapons for yourself? Shop for them here! Mang Tomas All Purpose Sauce amzn.to/3hBHz2Q Za'atar by Z&Z amzn.to/35mZkAG Lee Kum Kee Black Bean Garlic Sauce amzn.to/3MlVQyM Red Boat Premium Fish Sauce amzn.to/3HCjQKv (Similar) Tamarind Concentrate amzn.to/3MhiVTj Acid League Garden Heat Living Vinegar amzn.to/3MmEMJd When you buy something through our retail links, we earn an affiliate commission.
Tiana passionately talking about patis (how we call fish sauce in Philippines) is such a delight. For the longest time, I thought fish sauce was an acquired taste, but Tiana's application of it on something as simple as fried eggs got me amazed. SHE SO FINE TOO LMAOOOOO if ure reading this i love u tiana
Having grown up in the Middle East, I Loooove zaatar. I miss the fresh zaatar we used to get there. My favorite breakfast/ snack was bread toasted in olive oil, slathered with cream cheese and dusted with zaatar. Amazing!
I’m so glad someone put fish sauce. It’s definitely my secret weapon. But I usually don’t tell people I’m using it or they get weird about it. I just ask about allergies and dietary restrictions.
Gochujang! I'm not Korean (I'm Indian) so just learned about it a couple years ago but it's so good! Veggies. Tofu. Chicken. Ground beef. Add rice and a fried egg and you good.
If you haven't tried it, here's one you ought to give a go: ssamjang (쌈장). It's gochujang, doenjang (fermented soybean paste), and other ingredients such as sesame oil mixed together. In Korea it usually accompanies leaf-wrapped grilled meat, but I think it's terrific on many other things. It's spicy, salty, and pungent without being excessive in any one of those three - good harmony. If you live near a Korea town try to find homemade rather than the factory-made stuff that's packaged in the plastic tubs. The latter is still very good, but the former is great.
Marmite (yeast extract) is my holy grail! I know a lot of Americans aren't fans of it, but it does so much for a bolagnese, shepard's pie, or basically any beefy casserole/stew type dish
I use Vegemite (the taste is a little different - although also yeast extract) - and have been known to smear a little to lamb short loin chops before barbecuing them. A-mazing!
I’ve never had marmite or vegemite, but the way people describe it, it sounds kinda like miso to me? Idk. But people love that in America now for some reason
@@ooinvsaoo I’ve never had miso, so I can’t help you there! It’s the consistency of treacle (molasses?), but the flavour is really salty and meaty, although there’s no actual meat in it
Omg I am so happy to see 3 of my staple items: fish sauce, black bean garlic sauce, and tamarin. I always tell people if there is only one ingredient I can have if I was to be strand on an island it would be fish sauce. I love fish sauce on my eggs with rice, pepper sauce, pho, curry noodle, fried rice, and so much more. I use the black bean sauce with any bean sautéed and asparagus. Must have tamarin in my papaya salad. I love green tamarin with fish sauce, chili , and garlic.
I can still remember Andy’s reaction when Brad plans to put Z’atar or I think Sumac in the Cranberry Jelly for their Thanksgiving Dinner episode. Hahaha
I was surprised of how many of these Ive had in my pantry at some point...my tastes changed drastically after I had a sudden heart attack that shocked us as I'm very young . So now that I can cook again I had to seriously reduce sodium and sugar. I'm relying heavily on herbs, reductions and roasting to get depth of flavor. I'm playing with textures and strange vegetable combos as well. Nutritional yeast is something im using alot lately
I love shallots in everything…raw in salad, pickled, fried, sautéed! They always add amazing flavor! Also apple cider vinegar is basic, but so versatile!
I love how as Chris was pulling out the black bean sauce, I was Also pulling it out to marinate tofu for dinner. That is totally my secret ingredient as well!! p.s. I would totally watch Harold and Brad Secret Ingredient as a side BA show. Yes pls
Once I saw that sauce in the thumbnail I instantly clicked the video I had to see what Harold said about the mang Tomas sauce. Love it with some crispy pata 👍 Also Harold and Brad is a vibe loving the chemistry good stuff.
Up-market fruit/veg vinegar is a surprisingly great shout that I didn’t expect to see. For any U.K. viewers, Womersley makes some of the best fruit vinegars you can buy and they aren’t all that expensive for what you get. They’re acidic but still maintain the sweetness and complexity of the fruit flavours and honestly they’re nice enough to just sip on neat. Would strongly recommend.
Have just recently tried it- works well if you do some roasted cauliflower steaks - add a little soy sauce- garlic powder, honey and the Zaatar and brush on the cauliflower and roast. It does have a nice steaky flavor.
As a bartender that makes a lot of his own ingredients Citrus Peels are my secret weapon. Lemon= Sharp Clean and can balance something that is too sweet Lime= Vegatal and Aromatic Orange=Round and sweet without adding sugar content Grapefruit= Bitter
@@mettflix3054 for cocktails a fresh peel just one pull and zest on top of a cocktail. If i use bitters depending on the type in will use half a fruit for every 6oz of bitters. Orange Bitters= half orange Grapefruit bitters= half grapefruit Lemon bitters=half lemon Aromatic=2 pieces orange 2 pieces lemon For syrups I will also utilize peels but I will cook them along with the sugar
Hear me out "Bead and Harold make Za'tar rubbed ribs with Mang Thomas glaze" make it at least 20 minutes and that can be the start of a series where Harold shows Brad the world of Filipino food cause we have more to offer then Adobo and lumpia
One of my favourite go-tos is brinjal (eggplant) pickle, it's jammy, sweet, spicy, and savoury. I love it. And Tiana is right: don't be that person. Lots of love!
The utility of fish sauce though, I recommend my Recipe "Roman Radicchio" or "Roman Lettuce": Cumin, fenugreek, Red Wine Vinegar and Fish Sauce, drizzled over a pot Blanched head of Chicory, Radicchio or Lettuce and a sprinkle of Salt. Modern version of an Historical Roman dish.
as an Arab i can confirm Zaatar is a common and great go to, and their pronunciation is painfully hilarious. also, way too little Zaatar on there, heavier sprinkle!!
The mang Tomas sauce which was Harolds pick works great as a dipping sauce for fried foods like fried chicken and pork belly and crispy pork skins enjoy.
The Red Boat Fish Sauce is actually a bit more high quality than your usual brands at the supermarket. People use this stuff for making dipping sauces to take advantage of the nitrogen in the sauce.
Fish sauce is definitely my secret weapon too! I use in all my soups, even when it has no place being there. But I've never tried it with eggs! I will definitely try this next time!
My family's secret ingredient is lipton onion soup powder! It elevates most a lot of umami bases in just a perfect flavor profile. I also appreciate that a lot of these secret ingredients are customizable. Like using different seafood bases for fish sauce or fermenting different ingredients for your vinegar
Brad and Harold go undercover at restaurants around the city, they protect the identity of the restaurant or chef, but they discover what their Secret Weapon is. There's a sushi place near me that makes a really good Spicy Tuna roll I can almost replicate it but there's some kind of secret ingredient I can't decide on, I wish I had Brad and Harold.
Marinate a nice steak with a little dash of fish sauce along with your other ingredients. Seriously, It won't taste fishy, but the umami will bring out the steak flavour. Don't add much.
Eager to try these secret weapons for yourself? Shop for them here!
Mang Tomas All Purpose Sauce amzn.to/3hBHz2Q
Za'atar by Z&Z amzn.to/35mZkAG
Lee Kum Kee Black Bean Garlic Sauce amzn.to/3MlVQyM
Red Boat Premium Fish Sauce amzn.to/3HCjQKv
(Similar) Tamarind Concentrate amzn.to/3MhiVTj
Acid League Garden Heat Living Vinegar amzn.to/3MmEMJd
When you buy something through our retail links, we earn an affiliate commission.
Are you paying BIPOC the same rate as your other staff for this video?
P
umm but that tamarind sauce recipe is where again? *ahem*
Never forget what happened
Brad and Harold's chemistry is very electrifying. New series with them perhaps 😉
More. Harold. and. Brad. 👏🏼👏🏼👏🏼
Making fermented All-Purpose Sauce on It's Alive would be a great start
B: we'd change the world harold!
H: Its a fking shitshow.
hahahahaha
Bring in Matty and we've got a TV show
Please
IM CRYING!!! As a filipino to see Mang Tomas on a mainstream american food channel is AMAZING. We also need more Banan Ketchup representation too XD
Harold has been championing Filipino taste in most of his vids so Im not very surprised with Mang Tomas but still a welcome surprise...
I'm going to track some down!
I was about to guess banana sauce too
Interesting that most of the secret ingredients are essentials to Filipino cuisine: Mang Tomas, fish sauce, tamarind, vinegar.
Lumpia with banana ketchup and siracha. The BEST.
I think it’s agreed that everyone wants a Brad and Harold show
Road trip!!!!
I'm 100% behind this. That would be so entertaining LOL
This!! I would love that show
No lol
nah
I LOVE Uncle Harold and Brad together we need more of this please!
I just love Harold and Brad as a duo 😂
I haven’t watched this channel in ages and I can’t help but notice an obvious attempt to have far more diverse group in front of camera. Love it.
Tiana passionately talking about patis (how we call fish sauce in Philippines) is such a delight. For the longest time, I thought fish sauce was an acquired taste, but Tiana's application of it on something as simple as fried eggs got me amazed. SHE SO FINE TOO LMAOOOOO if ure reading this i love u tiana
Harold just has such a love of food... and so down to earth. Him and Brad are great together.
Having grown up in the Middle East, I Loooove zaatar. I miss the fresh zaatar we used to get there. My favorite breakfast/ snack was bread toasted in olive oil, slathered with cream cheese and dusted with zaatar. Amazing!
Yes! Zaatar makes everything good!!!!
Before Brad lifted the cloche I was like, “it’s gonna be sumac or aleppo” and then he lifted it to reveal za’atar which of course has sumac in it 😂
Sumac.... made me smile thinking back to the BA Thanksgiving cranberry sauce
HAHHAHA RIGHT???
I need "Secret Weapons with Brad & Harold" in my life now
I’m so glad someone put fish sauce. It’s definitely my secret weapon. But I usually don’t tell people I’m using it or they get weird about it. I just ask about allergies and dietary restrictions.
The correct approach, ask about allergies and then wow them.
Exactly
My husband saw it & was like wtf
I’m like relax it’s been in everything
😉✨
I initially bought Red Boat for Thai cooking, but it shows up everywhere now. Very very very important part of my pizza and spaghetti sauces.
I really dig Tiana’s descriptions of taste, I feel like she does a good job accurately describing it
Well, ad Harold to the long list of people I want to see Brad have a show with
@@majoroldladyakamom6948 okay mom
@@majoroldladyakamom6948 no one cares. Get a life lol
This is probably one of the best group videos I’ve seen in two years! Bring back the Fun!
Brad's commitment to sumac is the strongest relationship I think I have ever witnessed
Za'atar and chipotle peppers in adobo are my 'secret' go-to's.
Gochujang! I'm not Korean (I'm Indian) so just learned about it a couple years ago but it's so good! Veggies. Tofu. Chicken. Ground beef. Add rice and a fried egg and you good.
If you haven't tried it, here's one you ought to give a go: ssamjang (쌈장). It's gochujang, doenjang (fermented soybean paste), and other ingredients such as sesame oil mixed together. In Korea it usually accompanies leaf-wrapped grilled meat, but I think it's terrific on many other things. It's spicy, salty, and pungent without being excessive in any one of those three - good harmony. If you live near a Korea town try to find homemade rather than the factory-made stuff that's packaged in the plastic tubs. The latter is still very good, but the former is great.
@@gagamba9198 This right here! It’s so savory and delicious!
I out Gochujang on and in everything.
100% if you haven't made a gochujang based marinade you're slackin
Indian and beef??
TAMARIND is way underused. Love that tang.
Love the way tamarind sauce was used! Definitely going to try that. This episode was phenomenal, gave me the old happy BA vibes after a while :)
Yes! sounds so good!
I want to try it as a meat glaze
Ikr! If I could try one of the dishes they showed, it would be that tamarind caramel over ice cream.
Marmite (yeast extract) is my holy grail! I know a lot of Americans aren't fans of it, but it does so much for a bolagnese, shepard's pie, or basically any beefy casserole/stew type dish
Same! The Sanitarium brand is really good, if you haven’t tried it!
I use Vegemite (the taste is a little different - although also yeast extract) - and have been known to smear a little to lamb short loin chops before barbecuing them. A-mazing!
I’ve never had marmite or vegemite, but the way people describe it, it sounds kinda like miso to me? Idk. But people love that in America now for some reason
@@ooinvsaoo I’ve never had miso, so I can’t help you there! It’s the consistency of treacle (molasses?), but the flavour is really salty and meaty, although there’s no actual meat in it
Tiny bit is great in the cheese sauce for cauliflower cheese!!!
Omg I am so happy to see 3 of my staple items: fish sauce, black bean garlic sauce, and tamarin. I always tell people if there is only one ingredient I can have if I was to be strand on an island it would be fish sauce. I love fish sauce on my eggs with rice, pepper sauce, pho, curry noodle, fried rice, and so much more. I use the black bean sauce with any bean sautéed and asparagus. Must have tamarin in my papaya salad. I love green tamarin with fish sauce, chili , and garlic.
Agree… these three are staples for me even when I travel
Harold is such a grounding element to this channel. He humanizes the kitchen like Brad but, adds such a cultural element.
I can still remember Andy’s reaction when Brad plans to put Z’atar or I think Sumac in the Cranberry Jelly for their Thanksgiving Dinner episode. Hahaha
And then the betrayal 🤣
I was surprised of how many of these Ive had in my pantry at some point...my tastes changed drastically after I had a sudden heart attack that shocked us as I'm very young . So now that I can cook again I had to seriously reduce sodium and sugar. I'm relying heavily on herbs, reductions and roasting to get depth of flavor. I'm playing with textures and strange vegetable combos as well. Nutritional yeast is something im using alot lately
I enjoy nutritional yeast, too.
I’m with Tiana… fish sauce all the way for me and/or the knorr liquid soy sauce seasoning 😍😍🙏🏽
I love shallots in everything…raw in salad, pickled, fried, sautéed! They always add amazing flavor! Also apple cider vinegar is basic, but so versatile!
Pretty sure apple cider vinegar is acidic, not basic 😂😂
Fish sauce is epic. I loved when Emil added it to his chicken-y tomato sauce
I love how as Chris was pulling out the black bean sauce, I was Also pulling it out to marinate tofu for dinner. That is totally my secret ingredient as well!!
p.s. I would totally watch Harold and Brad Secret Ingredient as a side BA show. Yes pls
Fish sauce is a MUST. I can't get enough of it.
Once I saw that sauce in the thumbnail I instantly clicked the video I had to see what Harold said about the mang Tomas sauce. Love it with some crispy pata 👍
Also Harold and Brad is a vibe loving the chemistry good stuff.
Harold and Brad is the combo I've dreamed it would be.
I love the Bon Appetit folks, they are so supportive and cool with each other. Also Brad Leone totally brought me here, that dude is the fricken best!
genuinely i thought Brad's secret ingredient was sumac...there's a time when he used sumac like in every episode
It reminds me when they were doing the perfect cranberry sauce and he wanted to add sumac. Andy was not having it! 😂
either that or pink peppercorns
Za'atar does have a lot of sumac in it. It's one of the dominant flavors.
I was like it’s gonna be sumac
@@Gltokensp06 I was just about to write this! I loved this back-and-forth
Brad & harold explore fusion foods? A series I’d definitely watch 🔥🤷🏻♂️
When he said that you need Mang Tomas in your arsenal to be a real Filipino, I felt recognized 🥰🇵🇭😆
Up-market fruit/veg vinegar is a surprisingly great shout that I didn’t expect to see. For any U.K. viewers, Womersley makes some of the best fruit vinegars you can buy and they aren’t all that expensive for what you get. They’re acidic but still maintain the sweetness and complexity of the fruit flavours and honestly they’re nice enough to just sip on neat. Would strongly recommend.
za'atar is such a good spice blend!!
buying some now
I put it in Cottage cheese.
Have just recently tried it- works well if you do some roasted cauliflower steaks - add a little soy sauce- garlic powder, honey and the Zaatar and brush on the cauliflower and roast. It does have a nice steaky flavor.
@@curtk8715 that sounds amazing, i'm definitely trying that asap. thank you!
The way to use zaatar as a dip is to mix it with some high quality olive oil until it's soupy.
Also the Lebanese put it all up in yogurt - fabulous as dip.
As a bartender that makes a lot of his own ingredients Citrus Peels are my secret weapon.
Lemon= Sharp Clean and can balance something that is too sweet
Lime= Vegatal and Aromatic
Orange=Round and sweet without adding sugar content
Grapefruit= Bitter
Do you use them fresh or do dried peels also do the job? Also are you talking about the whole peel or just the zest?
@@mettflix3054 for cocktails a fresh peel just one pull and zest on top of a cocktail.
If i use bitters depending on the type in will use half a fruit for every 6oz of bitters.
Orange Bitters= half orange
Grapefruit bitters= half grapefruit
Lemon bitters=half lemon
Aromatic=2 pieces orange 2 pieces lemon
For syrups I will also utilize peels but I will cook them along with the sugar
@@mettflix3054 whenever you utilize peels make sure to scrape off the white pith. It could make what you are doing bitter
@@johnolmos8670 Thank you!
Yes! the black bean sauce with tofu is so classic!
Hear me out "Bead and Harold make Za'tar rubbed ribs with Mang Thomas glaze" make it at least 20 minutes and that can be the start of a series where Harold shows Brad the world of Filipino food cause we have more to offer then Adobo and lumpia
I want to see them make a single dish that uses everyone's secret ingrediant
We love to used this Mang Thomas as a sauce every occasions in Philippines..Thanks Sir harold for introducing Filipino products..😊
I lovedddd Chris and Tiana's choices. Also, Brad! lol
Ayyy mans really said Popeyes with Mang Tomas, he's a real one for that. Real Filipinos eat that on the daily
One of my favourite go-tos is brinjal (eggplant) pickle, it's jammy, sweet, spicy, and savoury. I love it.
And Tiana is right: don't be that person. Lots of love!
DUDE!!! Harold is my type of energy!!! The transparency that he has!!! yeah Brad is handsome, but Harold is where its at!!
I was hoping Brad´s ingredient would be Sumac lol
It kind of was
Yes! I said the same thing before I read you said it first 🤣
The utility of fish sauce though, I recommend my Recipe "Roman Radicchio" or "Roman Lettuce": Cumin, fenugreek, Red Wine Vinegar and Fish Sauce, drizzled over a pot Blanched head of Chicory, Radicchio or Lettuce and a sprinkle of Salt. Modern version of an Historical Roman dish.
DeVonn's style rules. Love the earrings and they really elevate the bandana. Also, love their perspective on cooking and context given.
Political statements are just SO cool to include in a video on the job!
I just came for Harold and Brad...the best combo.
Brad and sumac is a love story for the ages
My secret ingredient is Hatch green chile. Goes in anything and makes it amazing.
My 1st time seeing chris say F a lot and more chill. I love this vibe of chris.
Tina, Brad & Tito Harold need to do a show together. Get it together, BA. Give the people what we need!
I thought Chris was going to reveal spoons and say "You can never have enough spoons"
Kendra will never replace Molly in my heart
I wish we'd see more of Harold Villarosa
The AP sauce to set the show off yessss, lol love that on my lechon D:
as an Arab i can confirm Zaatar is a common and great go to, and their pronunciation is painfully hilarious.
also, way too little Zaatar on there, heavier sprinkle!!
Kinda disappointed Brad said israeli:(
@@SanaKhan-do2fc The makers of his fav za'atar are Palestinian. I bet they would cringe at him saying that lol
I use zaatar made with hyssop, not thyme. That's what I think gives it its unique flavor. What do you think?
I just ordered all of these! I can’t wait to add them all to my pantry! Thank you! (I also endorse a Harold & Brad show 👍)
The mang Tomas sauce which was Harolds pick works great as a dipping sauce for fried foods like fried chicken and pork belly and crispy pork skins enjoy.
The Red Boat Fish Sauce is actually a bit more high quality than your usual brands at the supermarket. People use this stuff for making dipping sauces to take advantage of the nitrogen in the sauce.
Brad needs his own late night show. But no desk just a kitchen bench. Like what can the man not do
BRUH BA YOU DID GOOD WITH PAIRING BRAD AND HAROLD LESGOOOO. GIVE THEM A SHOW STAT
Black garlic! Use it in everything!
I feel very validated to see my fav za'atar picked
Looooove fish sauce! PLEASE YALL try it! I love a splash in my tomato sauces. Crazy depth of flavor.
love brad and harold's chemistry! need a show with those two, STAT!!
Brad still obssessed with the Sumac gives me life hahaha
Give us Brad and Harold on the road BA, you know you want to
More Kendra and DeVonn, please! Love their positive energy and chemistry, especially together!
I love videos like this! I added pretty much all of these ingredients to my Amazon cart. 🤗
Fish sauce is definitely my secret weapon too! I use in all my soups, even when it has no place being there. But I've never tried it with eggs! I will definitely try this next time!
Try adding it to lasagna or spaghetti sauce! It’s that hidden umami!
DeVonn's choice was the one I'm most likely to explore. I like his vibe and his descriptive abilities. Off to see more BA vids featuring him.
U know Chris is talking my language when I start dancing
Worcestershire sauce is a form of fish sauce too
Me: *before Brad lifts his cloche* It’s going to be sumac.
Brad: *lifts cloche* It’s za’tar.
Me: I was right!
Love Tiana’s energy n mannerisms. 😍
I only put fish sauce in my scrambled eggs then put the scrambled eggs on top of a pile jasmine rice.
♥️ Brad and Harold together 🙂
Mang Tomas! Let's Go!!!
I miss eating Lechon Kawali with it 😁
“Cultural Touchpoints” is a favorite statement in the entirety of this episode and was said at a great moment.
Brad knows what's up with those rodeo burgers. Best thing BK ever had.
Their food was awesome 20 years ago. Before the creepy king. 😒
As a Filipino, never seen a household without atleast a bottle of Mang Tomas (empty or not).
Brad and Harold 2 hour special and I wnat it tomorrow!
Zaatar is great when you dip a good piece of bread in olive oil and then dip that in the Zaatar.
Tiana and Chris have such good chemistry
"tamarind concentrate....." Was said with the enthusiasm of somebody who got a gift they didnt like for Christmas 🤣🤣
My family's secret ingredient is lipton onion soup powder! It elevates most a lot of umami bases in just a perfect flavor profile. I also appreciate that a lot of these secret ingredients are customizable. Like using different seafood bases for fish sauce or fermenting different ingredients for your vinegar
yeah we're gonna need Brad & Harold in more videos together, more often.
My secret weapon is sukiyaki hot sauce, it's good for every dipping thing (except oreo) and stir fry.
I love that the captions, instead of saying what chris said, (Funky umami), just said "funky mommy".
Brad and Harold need a miniseries! A one-off won't be enough.
Brad and Harold go undercover at restaurants around the city, they protect the identity of the restaurant or chef, but they discover what their Secret Weapon is. There's a sushi place near me that makes a really good Spicy Tuna roll I can almost replicate it but there's some kind of secret ingredient I can't decide on, I wish I had Brad and Harold.
Fish sauce would be my choice well! Love love love it!
Marinate a nice steak with a little dash of fish sauce along with your other ingredients. Seriously, It won't taste fishy, but the umami will bring out the steak flavour. Don't add much.
Brad talking about sumac took me back to the old days
That crunch! 💕
Brand and Harold definitely need a show!