Brad Makes Mustard | It's Alive | Bon Appétit
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- Bon Appétit Test Kitchen Manager Brad Leone is back for episode 39 of “It’s Alive” and this time he’s making mustard. Rumor has it this might be his best creation yet. Join Brad as he gets into “some serious science” and reveals the fermented ace up his sleeve.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Brad Makes Mustard | It's Alive | Bon Appétit - แนวปฏิบัติและการใช้ชีวิต
The snake in the grinder is probably my favourite bit of editing in the whole show
It is tied with the Hastily Made Cleveland Tourism Video reference for me.
I laughed out loud there... 😁
Laughed so hard
I jumped 😕🙄🙁
The “Goop it on” one really got me
i love brad, but chris just living his life in the background has my attention 95% of the time
we need more chris on this goddamn channel
Agree btw I just love to look what he's doing in the backround.
Andy P Yasssss! I love his dry humor and blunt honesty 🙌🏽
@огромная эрекция No he wasn't?
HONESTLY I LOVE CHRISSSSS!
nope
Watching this in 2020, hearing Brad say "Vin-chyen-zooh!" and "who's better than us , Vinny?" And shedding a single tear
ouch... yes
*Whispers forlornly* "who's betta than us, Vin?" 😭
At least Hunzi is still there
@@ThePuffi27 This is true.
uh oh, hunzis on leave now ;-;
I don't know how much you're paying the editor, BUT PAY THEM MORE
Right, he's the real star of the show.
vinnie is the editor thats why the bubbles r from his pov since he doesnt actually say anything
Unfortunately he is leaving BA kitchen :(
happyball101 Fortunately he joined Binging with Babish :)
@@happyball101 why is that?
Internet food shows are really the melting pot of cultures on the internet. People of all ages from all different walks of life come together to watch Brad make mustard, and that makes me so happy.
So true, and such a sweet observation! Really brightens my day hahah
I’ve fallen down a BA black hole and Brad is my guide. Can’t stop watching all the vids.
Same
ESTABA CAGANDO
I mean I always hear people saying "Brad this, Brad that" and have always wondered what's so interesting about this guy that I see his photos in almost every cooking group I'm in on Facebook.
This is my very first time watching It's Alive and oh well.. I now understand why he's so loveable.
Haha mine too . I feel ya .
Gay for golden retriever puppies? Is that even a thing?
ahhhh I wish I could go back to when I'd only seen one episode. You've got some catching up to do, bud.
I usually explain Brad to people as a real life Andy Dwyer from Parks and Rec and they get it.
Time to binge the whole series ✌️
5:07 fermentation station * cho-cho *
God damn give the editor a raise
@Stan Vanillo - Good point, I'm gonna need to take a look at the numbers before I feel comfortable in sanctioning a raise.
Matt's editing is best editing.
Believe me or not, but everytime i get drunk at my own home i end up making mustard since i saw this viedeo. I ordered two kilos of mustard seeds and since then i am constantly trying out new things. Its been a pain getting verjus in Germany but two days ago i got it, and today i found an opportunity to recreate this recipe. Gonna update in three and a half days. PS: Excuse the bad english
Found my soulmate right here
How did you go? @shondo18?
how was the mustard you didn't give an update
We want to know how did it came out!
Shondo18 your English is actually really good, no problems here.
Brad's English is a whole new language
Yeah it’s called Jersey
VallieMC C when he said altercations lol
Kelly Wu couldn’t have said it better myself
Bradlish
The Norm Crosby of today. It's part of his shtick. I was put off by it at first, but it's grown on me, and I think he's funny.
wow, what insane timing Brad! I legit had mustard on my grocery list today but forgot to get it at the market, then this video comes out about an hour later and I realized I actually had everything to make it at home. I ended up using a batch of turmeric and ginger kombucha as the main liquid and fermenter because I didn't have the wine stuff or sauerkraut. Can't wait to see how it comes out in a few days, thanks for the cooking inspiration.
-Mike
Brothers Green Eats Waiting for the video.
"I realized I actually had everything to make it at home" followed by "because I didn't have the wine stuff or sauerkraut" haha
Brothers Green Eats i find it absolutely hilarious that you had kombucha but not mustard
Hey Mike any colabs with Brad in the horizon? :)
Nice to see you here
I love your channel!
You're spoiling us with all these videos recently.
And I am loving it.
@bbq sauce on my tiddies comfort us*
Don't ever let it stop!! "Who's better than us Vinnie"?
Gonna miss Claire's series and Claire tbh.
It's like when parents buy you stuff when they are getting a divorce
3:55 the Jersey French killed me
RIP in peace.
whallah
😂😂😂😂 same
@@eggycat rest in peace in peace?
what brad says: voilá
what I hear: WALLAH
right thought he was speaking in Arabic for a sec lmaooo
WALUIGI
🤣🤣
That’s how you pronounce it, it’s not vooy-lah
@@dmitrixallo7072 voilá certainly is not pronounced like "wallah", rather "vua-lah" with a very light L and not as heavy as in "wallah". anyway, the comedic element in my comment apparently went right over your head
The snake part freaked me out! Hahahaha whoever edited this outdid themselves. Hahaha
Got me to literally jump. lol
Um, excuse me, don’t do our pal Vinny dirty by referring to him as ‘whoever’. It’s Vincinzo.
@@theolddeus9672 Matt Hunziker is the editor who adds the extras.Vincent Cross is the director.
I jumped xD
Brad with the spice grinder just described my exact feelings anytime I get anywhere near a garbage disposal
My cousin did chop up his finger with a coffee grinder that had the trigger switch clogged. Luckily he was fine, other than stitches at the hospital (free in Canada, but still a long wait in emergency). So don't stick anything into the grinder that isn't meant to be sliced, diced and julienned.
I was just looking up mustard and this reminded me how this channel used to be a huge part of my life before it imploded.
same lol
same 🥲
OMG! The “goop” it on with gwenyth Paltrow IM DEAD
rollin harper YES HAHAHAHA
Now combine some of the best "It's alive" episodes into one master recipe of miso-garlic-honey bbq ribs and sausages with kombucha-vinegar saur pickles on sourdough buns with beer
ft. binging from binging with babish?
Sounds like a great season finale idea!
Yeah
Baby Booch!
.....oh my god that actually sounds kinda good
When he says, "put this in the fermentation station" and the editor added a choo choo sound...😂😂😂
EVERY. SINGLE. TIME.
Brad, I absolutely love "It's Alive." Could you do an episode on brewing Ginger Beer? Perhaps do one batch alcoholic and one batch as a probiotic ginger beer? Maybe play with wild fermentation as well using champagne yeast and see which turns out best. Keep up the good work and thanks for the great inspiration. Cheers!
David H. Great suggestion! I would love to see him do an episode with ginger. Yum! 💚💚💚
Awesome suggestion! I would love that too!
I desperately want this too; Been trying to do my own ginger beer but it's just not do-able without that Brad magic.
He did one already ^
@@joestewart4444 this comment section is 3 years old genius
After watching a lot of content from BA I think Chris lives in the test kitchen.
I come for Brad but I stay for the editing 👌🏼
Ayyyy!
Dear Mr Brad,
Don’t know whether you’re ever going to read this under the barrage of comments (which is good because they are positives about this show) but your show is great to us all. I tell my schoolmates I’m watching fermentation videos and they write me off but I tell them it’s good for the soul. And you guys are truly good for the soul. Food with heart is always the best thing. You guys have helped me through bad days. Thanks a lot
To Mr Matt (sorry I previously said Mr Vinny/Vincent/Vincenzo(??) but he’s cool too) (my spelling is bad)
Your editing is like top notch man, I die every time. I always giggle when I watch them in school and I try to show everyone (as my friends are used to me doing now) and they instantly love it too.
Fermentation videos are the best. You guys are the best.
Bon appetite
Tricia c You, kind sir, have created a most affable comment, and I thank you for your thanking of Brad and his intrepid recording companion. Truly this content is good as well as entertaining!
Matt Hunziker edits It's Alive
This comment is pure
tony pony ohhh didn’t know that. Thanks! Gotta fact check next time heh
😊😘
2:35 blender snake was the most random thing and I can't stop laughing
Now that Claire is gone you guys have to put out twice the Brad videos
When did Claire leave?
Where did she go?
@@AskAW im not sure about the details but i know that the claire videos rn are pre-recorded
What! Claire and Brad videos are the only reason why I'm here.
@@Lv3Wizard right?
Aren't all of these vids pre-recorded?
Brad: Is that how you say it?
Vinnie and Chris: Sure.. 😏😏😏
How DOES one say it??
What is he trying to say
I was thinking - instead of the sauerkraut brine, I’m gonna use the brine I got from making your fermented hot sauce. Going for that hot and spicy mustard!
That actually sounds really good....
Eddie Richter Oooo!! Clever!!
Oooh let us know how it tastes!
I thought the same thing!
The subtle way the editor talks crap about his grammar 😂😂
Also "put down the cleaver". Love that commentary.
8:15 wasn’t expecting a reference to Gwyneth Paltrow’s descent into madness
Fr wow
You will literally have a hard time with legit translations too "ESTABA CAGANDO"
Who ever edited this is a comedic genius.
It’s the man, the myth, the legend, Vinny.
It's a dude named Matt lol
@@DBMelly Hunzi??
the snake one had me dying yo💀💀💀
@@jensenyeow5723 the great Matt Hunziker
I can't believe no one gave Brad props for pronouncing "accoutrements" perfectly when he can't even say "excavate" :P
i have no idea what that word has to do with cooking lol, i thought it was a french term
Don't get me wrong I would watch a video of Brad explaining how to boil water, but I am still waiting on an episode where Brad and Matty Matheson noodle for catfish. Please make this happen! :D
I’m glad I’m not the only one😂
You mean boil wourder?
Hahaha sorry you are right, I did mean boil wourder! :P
Give the editor(s) a raise...or, like, literally 99% of the It's Alive budget.
Are you an editor for this who is subtly hinting you want a raise 😂
vinnie is the editor
Brad: What budget?
I feel like scrambledegg81 is just Vinnie Askin for a raise.
the reference to "hastily made cleveland tourism video" made my day
+
Brad PLEASE PLEASE make homemade ROOTBEER or SARSAPARILLA From scratch Pretty please with mustard on top : )
WITH MUSTARD ON TOP SKSKSKSK i'm gonna start saying that
Why does Brad use store bought kraut?? Just walk over to fermentation station (choo choo) and get some.
Advertising. Subtle.
Well, it's good advertising. I am *very glad* to know about sauerkraut that has small pickles included. It sounds useful and delicious, and I wouldn't have known about it otherwise.
I figured it was because fermenting food takes time and the finished version is not always on hand. But advertising makes sense as well.
It's not just ANY kraut. Cleveland Kraut is the bomb!
The way it's positioned in the shot is 200% product placement
I was today years old when I learned 4 tablespoons was a 1/4 cup...I don't know how I've got this far honestly.
It's such a good thing to know, I'm glad you know this now. ◕ᴗ◕
You know Chris is jamming to some Timecop 1983 in the background
Futurist Dada - Yeah, he was listening to it in the previous video with Molly. Check out the Molly makes scallops vid
I’ve made this recipe but as I made it, turned it into grams and reduced the salt by half after reading some comments. I bought the verjus online from amazon. The mustard it currently thickening right now, I haven’t tried it yet. These are the measurements that I used:
6tbsp Brown mustard seeds -> (60g)
5tbsp yellow mustard seeds -> (50g)
1tbsp yellow mustard powder -> (10g)
1/4 Cup apple cider vinegar -> (60g)
1/4 Cup white verjus -> (60g)
5tbsp Sauerkraut juice -> (60g)
2 tbsp salt -> (10g)
Thanks for the metric measurements! But, how did it turen out?!
Agreed. I think Brad meant to add 2 teaspoons of salt. Since mine was way too salty, I made a second batch without salt and mixed it with my first batch.
@@englematics Did you use Table salt vs Kosher salt? --> 2 TBS of Table salt is about twice as much actual salt as Kosher salt depending on brand.
@@cookcrazy I used sea salt. Don’t know which brand…
@@englematics sea salt could be in large flakes like kosher, but also fine granules like table salt... don't remember by chance what form it was?
Brad's so proud of his mustard, especially when Chris complimented him! 😂
How does Chris hear what everyone's saying if he's listening to TimeCop1983? 🤔
Well, if _Chris_ says it's good, it must really be good. He's hard to impress.
I like to use apple juice when I make mustard for christmas, that little hint of apple goes so well with christmas ham! The kraut juice seems like a nice touch, going to have to try that.
Thanks for the tip ! Did not want to go out and try to find Brad's vrejus to make this
Yeah I have no idea where I would find that lol, I don't know if apple juice is even close to a replacement but it's at least very tasty!
Great tip. I’ll try your Apple juice version
i don't have any sauerkraut, but I DO have Kim chi... I think that juice would be Very Interesting
Many years ago, returning from a visit with family in Georgia, my sister brought home peach mustard. Good for poultry, pork, and fish, it said on the label. Also on cheese. The best. Haven't been able to find it since. No recipe online. Our attempts to replicate it failed. This looks like a job for either Alton Brown or the BA test kitchen.
That sounds AMAZING.
I have NEVER tried this but I my first guess would be to take Brad's recipe for making mustard and swap in peach juice for the sauerkraut juice and add some very small peach chunks in before leaving to ferment. Give the final product a little more southern sweetness. Try it and let me know how you do.
@@scottkosman Nah, swap the peach juice for the Verjus (which is just fancy grape juice)
There's literally a Bon Appetit recipe for peach mustard.. it was the first link that popped up when I googled peach mustard
8:00 love the "Hastily made Cleveland Tourism Video" reference
This train is carrying jobs out of Cleveland.
♪♪ Buy a house for the price of a VCR! ♪♪
Our main export is crippling depression 😂
Our economy is based on Lebron James
Ben Lovell
Baker Mayfield now
I love that the editing styles suit the person in each video. Claire's editing is so step-based and slightly distracted by all that's going on in the kitchen. Brad's is very silly and casual. You guys really do a great job with this channel. Thanks!
Lmao I see you Brad, launching into Barenaked Ladies "it's been one week"
Yep. I can't remember if they already used it for an edit. I think they must have, or they would have made some reference to it this time around.
Beet Kvass episode, 10 minutes in. That time it actually had been one week...
The iconic Canadian band.
"Headphones in the kitchen... *serial killer*". i adore him
Time stamp?
SHOW ME BETTER EDITING - ILL WAIT 🔥🔥🔥
B L A C K E D . C O M
How does he manage to look like Jackson AND Luke from Gilmore girls at the same time?
haha, you're so right, best of both worlds!
I never noticed that, it's so spot on!! I'd say he's got Jackson's good spirits& appreciation for each ingredient and Luke's resourcefulness.
haha yeah! totally
😂
Omg best description!
For anyone wondering, the pan he's using for the sausages looks like part of Lodge's "Cast Iron Cook-It-All" set. SKU is: L14CIA
Mustard and water is also like two part epoxy. Isothiocyanate instead of allicin.
Come on guys, this ain't rocket surgery 🚀
Perfect Brad quote
Oh my god "fun times in Cleveland today" what an incredible reference
Again.. Babish, Doug DeMuro, and Brad on Bon Appetit. Hell I even got a Ted-Ed Video.. Mornings like this are why the Al Gore Created the Internet.
Sheldon Gunby just watched that video from babish !!
I wanna see a Doug score on Brad's mustard
All three BB!
Sheldon Gunby hahahaha i follows the same accounts
The trifecta!
Brad Makes: Claire Come Back... :(
I literally only watched Gourmet Makes
Where did Claire go? I had no idea she left BA! Thanks ahead for the clarity someone will help me gain about Claire. I love Brad, but I love Claire too! Is she okay!
I have heard she is moving on to bigger and better things. Keep you eyes open, I expect we will see her in a new habitat.
Alaska, her own baked goods shop. That's what I've learned from other comments.
I love how they all get along so well, and Brad is just a natural entertainer!
The earliest I've every been! I love you BA and BRAD and VINNY❤❤❤❤
Brad & Vinnie are so great together. Never end this series.
I really appreciate the "bad Cleveland tourism video" reference. Well done.
Haik Vartapetian SAME I am so glad someone else has seen that and appreciates it
Come on down to Cleveland town everyone
Brad Cleveland Tourism Video
"Don't slow down in East Cleveland or you'll die 🎶"
I was excited as well although now they export both crippling depression and sourkraut. Progress.
Brad is such a likeable guy that I watch his video even if I don't care what he's doing. And kudos to the editor - the effects are always funny.
A Brad and Chris duet is something I desperately need in my life.
@K KLKP I've seen it and yes, it was glorious, as well as their Thanksgiving support.
The snake scared the S*** outta me... I can’t be only one?
That’s how I beg for likes for trying to relate to everyone 🤫
Devon Fluellen wasnt expecting that tbh made me jump a bit
Nope your right. I almost punched my screen.....
I wish they would put the recipe in the description
They wrote the measurements of everything in the video lol
Part of the it's alive experience is trying to figure out what the hell Brad is saying, putting the recipe in the description would ruin that.
I love how on Claire's videos they go through the 8000 steps needed to reproduce a gusher even though no one else will never make it, yet here you have to take notes as you're watching the video to recreate a simple recipe that lots of people will try.
@@xdeadlydame 6 Tbsp. Brown Mustard Seeds
5 Tbsp Yellow mustard seeds
1 Tbsp yellow mustard powder
grind in spice grinder
2 Tbls. Kosher Salt
1/4 cup apple cider vinegar
1/4 cup white verjus
5 Tbsp. Sauerkraut Juice
Blend wet and dry ingredients together
Put in a jar and let sit for 3 days to a week
I’m sure you can find it on their website
There’s not one video where brad doesn’t make me laugh 😂😂 love this channel
Brad never fails to entertain us all.
Mickey Mouse sakrbaggujunagadha
.
Bet there's some serious TimeCop 1983 listening going on in the background
Stool: *screaming*
Me: “what a mood”
You can't spell BEARD without B R A D
WEARD
THE EDITING IS THE BEST THING IVE EVER SEEN Brad is also very charismatic and approachable
I wish Brad Leone was my dad, he’s the perf father figure I never had. He could tell me a bed time story about two part apoxy about garlic
I'll be your daddy
Weirdchamp
♫ See our river that catches on fire ♫
🎵 Its so polluted that all our fish have aids🎵
♫ We see the sun almost three times a year ♫
♫don't slow down in east Cleveland or you'll die♫
Under construction since 1868
Between “Goop it on” & Melo edit I’m now a fan of mustard 🤣
I just made this recipe and something is off about the measurements. My guess is that it should be 2 teespoons of salt instead of 2 table spoons. My mustard came out tasting like pure salt. Yes, I know kosher salt and all... That would also fit most other mustard recipes in regards to salt concentration
I just made a batch and sneaked a tiny taste before covering. I thought it was way too salty and thought I'd written out the recipe wrong. Came back to rewatch and check out the comments. I might try doubling the batch right now.
I made mine with sour cucumbers juice instead of sauerkraut one, instead of that grapes juice I used water with some anise and cloves (boiled for few minutes) and molasses (left to chill before adding).
Covered it with thin layer of roasted sesame seeds oil - I usually do that if I don't want things to dry or get covered with mold and it should give some nice flavour to it.
Now it's taking some time in the corner of the kitchen for a week. Then I will add apple cider vinegar, mix it and put in the fridge for the next week.
Oh and I added some coriander seeds before making powder :D.
Wonder how will it turn out (already tastes better than the one I made using only mustards seeds, water, vinegar and salt :D).
Well how was it?
It's so awesome how they pull off doing one take with really good editing. Vinny is a god damn genius.
Brad should try and make some gochujang! He's done miso, and now mustard, it'd make for another great fermented condiment video.
Did anyone try this and find their mustard very thick after combining? Any tips or advice is greatly appreciated
I freakin' love these series, Brad and the editing make me laugh constantly.
The sad thing is if they didn’t put the definition to altercation I would’ve just thought it was fancy food talk
Devon Fluellen that’s okay! That’s what vinny is for! To elevate us and brad to higher learning 🎓
Devon Fluellen aa
Cleveland needs you Brad.
I'd marry Brad in a heartbeat.
I like everything about him ☺️☺️☺️
I don't cook but I'm here for Brad, Vinny, and the editing!😂💖
heh nice edit.. "goop it on" == gwyneth paltrow and bring it on
love it
brad is gonna be such a nice and funny grandpa who outdoes the cookouts 😭💓
Whoever edits this show is a frickin genius.
I love that gabby is in the intro... you two are legit my favorite duo right now.
Y’all need to give whoever edits these videos a raise cuz this is hilarious
The editing on this video is top notch. Love the captions and silly images that pop while Brad's talking.
Brad's Jersey vocabulary just kills me. Amazing.
*Stool: **_[screaming]_*
love how they just helped and puff
The Barenaked Ladies reference at 5:40 is all world.
Am I the only one that falls asleep to BA? Especially Brad, idk what it is but he calms me way down
I thought I was the only one!!!!!
So many great editing moments in this episode 😂
and omg Alex looks insanely good
the ace up brads sleeve was a 3 of clubs. bon appetit must have a magician among their ranks...
CaptinBelts189 the editor must be a fan.
Showing the actual definition when Brad misuses a word is comedy gold.
The “goop it on” edit I’m scrEamign
Altercations 😂😂😂😂😂 I’m dead !! Leave it to brad for a good laugh at midnight !