Love Inés, already her corn dog recipe looked great and her nachos didn't disappointed. I also liked her explanations and how at ease/natural she comes across.
@@MrRywee123Sounds like you don't know that most people read comments like yours and think about how mentally degraded and unloved you must've been your whole 11 years of life. Hope that's embarrassing for you one day.
This is my first time watching Bon Appétit since a majority of the hosts left. I was just very unsure of the new faces. I’m happy to have returned to see these new personalities and the recipes and passion they bring. I hope they get chances to have their own shows, so we can see more and more of their personalities.
Most of them don't have the stage presence or chemistry with each other the old gang used to. They maybe great chefs, but BA's secret was that it heavily relied on interpersonal interactions. One day maybe. At least Chef Harold brings that old BA charm to the new crew.
Happy to see Ines coming through! I've always saw her in the back with that fire awesome hair and now seen her thriving is fantastic. I love her recipes so far. More opportunity for her please.
Chris, yes! Multi layered is key. The ingredients have to be evenly distributed through the layers. If my wife wasn’t sleeping next to me, she’d be super hyped about those refried beans. Going to have to try them soon.
I have to strongly recommend baking the nachos alone until hot before putting toppings on, it really helps with heat distribution and not getting them soggy.
@@HungUpOnADream1122 I don't do it, it's just the rationale. And you can make healthy nachos, it's not like you can't have simple ingredient tortilla chips and Greek yoghurt with a fresh cheese. A tasty snack doesn't need to have a shitload of additives. It's not that bizarre of a concept.
Hana's may be a bit simpler than the others, perhaps a bit plain, but I would definitely give that gochujang cheese sauce a try. I would add some black beans to give it another layer of flavor and texture, and maybe some diced red pimientos.
Yeah I love how she always breaks the rules a little bit and gets super creative, but she also knows what the rules are. I will have to try her nachos with potato chips, looks awesome.
I tried Rachel's nachos (chipotle chicken). it was delicious. I think that chipotle cream sauce made a lot of difference. also I regret that I should have bought the grated cheese rather than trying to do it myself (my box grater is packed away somewhere). I never order nachos but my mom loves them and she enjoyed this dish
Perhaps it’s growing up in the 60’s but I’m definitely going to try the evaporated milk idea in my queso. My mom used this all the time and I forgot about how nice the texture is!
I'm only midway through Inés' recipe and noted that she is test kitchen coordinator... rightly so! I've not seen her before and she is so original, fantastically well spoken and to the point along with providing education. Although I believe a consomme was very clear stock/broth and was not used in the correct context..? I could be wrong...Excellent job!!!
I am weary with how diluted the channel is now. It was once Brad and 7 other people I knew. Now it’s 50 chefs I don’t have a clue about a Brad once every 2 months. Just change the name and go ahead an let Brad do what he wants. He hates being on this series now. It’s like pulling teeth.
First time watching this crew. All the nachos were looking ok… then Inés started pulling that brazed goat and my mouth started watering! Girl! That I will be trying! I also look forward to trying Hana’s evaporated milk nacho cheese trick. Let’s see if it’s the cheese I’ve been looking for for years.
Just made nachos the other day, usually make chicken fajita style, but need to go back to the store and try one of these recipes now, the birria is calling my name! 🤤
I love that Brad does his with chicharrones! I do the same with my pickled onions, jalapenos, crema, queso fresco, cheddar, beans, and meat. Add a little hot sauce and/or some salsa verde.
Inés's nachos are next level. Like I want to make them right now.
dude using Greek yogurt instead of sour cream is lucky I can't reach through the phone
Yess
She's the only one who made acceptable nachos. Wonton wraps? Potato chips? WHY?
Love Inés, already her corn dog recipe looked great and her nachos didn't disappointed. I also liked her explanations and how at ease/natural she comes across.
She knows her food and culinary science this is what makes chefs chefs and not a just a line cook
Inés's nachos look absolutely phenomenal.
I’d say she enjoys them by the look of her
Yes, you beat my comment. Her nachos look freakin amazing!
@@MrRywee123Sounds like you don't know that most people read comments like yours and think about how mentally degraded and unloved you must've been your whole 11 years of life. Hope that's embarrassing for you one day.
@@MrRywee123 So rude.
Yep
I dont think people realize how powerful Hana's tip about evaporated milk is, this is widely used in Mexico when making nachos
I think she used evaporated milk not condensed milk. Or did I miss something?
@@roycecute17 My bad, thanks
for Mac n Cheese too!
see Kenji Lopez-Alt's videos on this
Thanks for sharing this tip! I didn't know evaporated milk is used for nachos.
This has always been my problem! if this is true, it's a game changer! No more cold rubber cheese
wow love the way Hana tilts the pan to show us what to look for as we're making her method. She's a great addition!
More Inés please! Love what she’s bringing to the test kitchen
I was waiting for the manchego and Inés didn't disappoint. Birria nachos sound amazing!
More Ines, more Ines! Great presence, great explanations/cooking tips and the recipe sounds delicious! I appreciate Rachel’s no nonsense approach too!
"Nachos can be anything. Follow your dreams." is exactly the kind of energy I love coming out of the BA test kitchen.
Special shout out to the editors! The "mmm" behind Kendra each time was fantastic. Please continue to be amazing!
This is my first time watching Bon Appétit since a majority of the hosts left. I was just very unsure of the new faces. I’m happy to have returned to see these new personalities and the recipes and passion they bring. I hope they get chances to have their own shows, so we can see more and more of their personalities.
Most of them don't have the stage presence or chemistry with each other the old gang used to. They maybe great chefs, but BA's secret was that it heavily relied on interpersonal interactions. One day maybe. At least Chef Harold brings that old BA charm to the new crew.
Save yourself. They're all boring with the exception of Brad
I'm here (BA in general) for Brad, Chris, and Andre!
Yeah, The Left called and said, "Glad we could fix the old situation for you."
@@jamescollier3 it's interesting you blame "The Left" when an alternate lesson is that Conde Naste could have treated their talent properly.
Happy to see Ines coming through! I've always saw her in the back with that fire awesome hair and now seen her thriving is fantastic. I love her recipes so far. More opportunity for her please.
Nothing can beat Inés' birria nachos. Simply amazing.
Love the vegetarian options with Hana and Chris! Can't wait to try both
I couldn’t stop thinking about the birria nachos and I went to the comments to make sure everyone was on the same page. Inés rules. ❤
Inés has such fun recipes! Love to see more of them!
Hana has really taught me something with the homemade Queso!! I can’t wait to try this out!!
Rachel is a real one with El Yucateco hot sauce ! I have 3 flavors in my pantry. THE BEST
Love that Rachel used store bought rotisserie chicken and kept the skin on
Not as happy about being melted is my new favorite culinary catchphrase.
Chris, yes! Multi layered is key. The ingredients have to be evenly distributed through the layers.
If my wife wasn’t sleeping next to me, she’d be super hyped about those refried beans. Going to have to try them soon.
Ines wins hands down!! Wow!! Can you ship those please?!? Great job!
Inés’s birria nachos are NEXT LEVEL!! Need more videos of her amazing cooking & recipes!
A huge THANK YOU! to the editors who cut out the audio of the chefs crunching into their chips.
Signed,
Everyone with misophonia watching this video
I have to strongly recommend baking the nachos alone until hot before putting toppings on, it really helps with heat distribution and not getting them soggy.
This is the first Bon Appetit vid I’ve watched since 2021. All the joy is missing.
I love how consistently chaotic Brad and his recipes are LMAO
Ines won my heart with the birria. So delicious. I love it in tacos, in my burrito or even just with rice and beans.
chris morocco's cooking approach is so thoughtful without being pretentious. I trust his recipes implicitly!
Inés's Birria nachos looked next level
I don't understand the sour cream aversions. Love sour cream! 😁 The birria nachos look aaaaahmazing.
not as healthy and more additives, so it makes sense if someone wants to avoid it
@@SilverReviews you’re eating nachos… I don’t think people are avoiding sour cream for that reason while eating nachos lol
@@HungUpOnADream1122 I don't do it, it's just the rationale.
And you can make healthy nachos, it's not like you can't have simple ingredient tortilla chips and Greek yoghurt with a fresh cheese. A tasty snack doesn't need to have a shitload of additives. It's not that bizarre of a concept.
We can’t get thru that much sour cream, but we always have whole milk yogurt in the fridge. So yeah done this forever.
Yeah, yogurt and sour cream are not equivalent. I'm sure if someone said they used creme fraiche they wouldn't look down on it
Hana's may be a bit simpler than the others, perhaps a bit plain, but I would definitely give that gochujang cheese sauce a try. I would add some black beans to give it another layer of flavor and texture, and maybe some diced red pimientos.
I would definitely do a hybrid of the gochujang and the birria
Inés made ART
Birria deserves a video of its own
Loved the birria nachos. it looked phenomenal. Loved the Kendra one also with bacon 🥓🥓🥓
Ines Anguiano's Birria Nachos Look Flame.. Get Some More Gente Up In Here Bon Appétit..
Hana’s nachos look incredible!!
I'd like to see more of Inés's cooking
Anything Kendra makes always looks absolutely delicious.
Yeah I love how she always breaks the rules a little bit and gets super creative, but she also knows what the rules are. I will have to try her nachos with potato chips, looks awesome.
@@kaiju_k5042 Yeah I totally agree!
OMG....where has this episode been all my life!?!? Ines- you knocked it outta the park on this one....bravo!!
Those birria tacos stole the show! Inés always hits it out of the park!
I tried Rachel's nachos (chipotle chicken). it was delicious. I think that chipotle cream sauce made a lot of difference. also I regret that I should have bought the grated cheese rather than trying to do it myself (my box grater is packed away somewhere). I never order nachos but my mom loves them and she enjoyed this dish
the birria nachos are everything 😍
I think Brad's "About that much" neeeeeds to become an official measuring unit
Hana is EVERYTHING ALL THE TIME
That evaporated milk trick, i cannot wait to try that out !
Perhaps it’s growing up in the 60’s but I’m definitely going to try the evaporated milk idea in my queso. My mom used this all the time and I forgot about how nice the texture is!
Brad always has the most innovative avant garde ideas. I love where his mind goes in the kitchen!! Brilliant❤️🔥
Layers with cheese in between is key! Love it!
And Hanas queso seems so good!
I'm only midway through Inés' recipe and noted that she is test kitchen coordinator... rightly so! I've not seen her before and she is so original, fantastically well spoken and to the point along with providing education. Although I believe a consomme was very clear stock/broth and was not used in the correct context..? I could be wrong...Excellent job!!!
YES Inés! Layering is so key. yuuuummmm
@20:15 Whenever I make cheese sauce, it does get stiff after awhile. Will use evap milk next time. Thanks!
Thank you for including a queso sauce. Absolutely love nachos. My nachos never have beans but definitely have shredded meat.
Every tray looks so good! I'd try them all! Great job mixing things up.
Only Chris would make homemade refried beans to top his nachos
I do not like refried beans but I gottta say those nachos yummy.
Literally. Only Chris.
And me😭
Homemade refried beans are so easy and rewarding to make
@@CRG_ Same
The Birria nachos look bomb
OH DEAR GOD INES IS THE GODDESS OF NACHOS
We need more episodes with Brad. The man.
I agree but his nachos looks the least delicious out of the bunch this time
I am weary with how diluted the channel is now. It was once Brad and 7 other people I knew. Now it’s 50 chefs I don’t have a clue about a Brad once every 2 months. Just change the name and go ahead an let Brad do what he wants. He hates being on this series now. It’s like pulling teeth.
@@lbanderson40 Brad has been in like 6 videos in the 1-2 months
@@lbanderson40 He hates being on this series? Did he tell you that? I'd love to know all the inside information you supposedly have.
First time watching this crew. All the nachos were looking ok… then Inés started pulling that brazed goat and my mouth started watering! Girl! That I will be trying! I also look forward to trying Hana’s evaporated milk nacho cheese trick. Let’s see if it’s the cheese I’ve been looking for for years.
Inés and Hana brought ittttt!
Rachel pulling out the Yucateco Sauce is my spirit chef! 😊
I like Hana and her recipe. She makes me feel safe and comfortable 😄
these all look amazing but my top pick is Inés's
I love all of the riffs. We call ours refrigerator nachos - the recipe changes everytime you make it.
Agreed. It all depends on my mood and what I have on hand.
Hana's looked the best. Queso looked legit.
All these look so good...
But those GOAT BIRRIA NACHOS!!!!!
OMG! I'm drooling!
They all looks delicious! Thank you for sharing !
3:00 “Acid makes everything better!”
Ines killed it! I can’t wait to recreate the nachos!
The Birria nachos....drool.
chris’ layers of nachos making me crave nachos so heavy
Just made a combo of 3 of them; chipotle chicken, refried beans with melted queso.
Sounds Delicious!
@@thebiziprofessional it was!
Every thing look alright but this dish is simple. That’s what makes it great. Not raisins! Lol. Love you guys!!!
Chris! those beans changed my life. And I thought I had it down to a science! Cant wait to make those beans
Inés is a delight! Looking forward to more of her delicious cooking and thoughtful explanations
Did Brad at 12:44 taste the raisins and say "They taste...like um... like a raisin"?? AHAHA
I like that they are doing more recipes that are attainable by the everyday person instead of the weird foufou recipes.
Oh my god! Inés nachos look so fire
Just made nachos the other day, usually make chicken fajita style, but need to go back to the store and try one of these recipes now, the birria is calling my name! 🤤
I love that Brad does his with chicharrones! I do the same with my pickled onions, jalapenos, crema, queso fresco, cheddar, beans, and meat. Add a little hot sauce and/or some salsa verde.
That wasn't chicharrón. That was wonton wrappers.
@@Coldpizzaslice5 Guess i should have watched the video before posting lmao I just saw them, assumed and posted real quick
OMG, they all look great. Love the evaporated milk tip. Wish the recipes were written down. Thanks!
I admit, I came for Chris and Brad, but I stayed for Ines... Her recipe was the most imaginably delicious. More Ines!
Ooooooo! Hana too!
Brad put a teaspoon of cheese on NACHOS. I think this is the only time he's disappointed me.
Missed opportunity to call them Empanachos.
Inés for the win!
Brad slapping raisins, olives, and rice onto nachos like a true lunatic.
Definitely saving this to my recipe list for that gochujang queso! 🤤
pita bread chips nachos sounds like a good idea
I like the look of Hana’s nachos
They say Kendra’a burner is still on HIGH
I need more of Ines. Not a fan of most of the new additions but she is great.
Inés bringing out goat is awesome, super under-appreciated protein
More Inés PLEAAASE miss thing knows what’s UP!!!!
Ines’ nachos for the winnnnnnnn wow yummy
love that brad was thinking about the nachos in the shower.. also love hana's take on cilantro lol
Never thought of putting fresh green on my nachos before! Will start, seems like it’ll be a advanced culinary experience!
Kendra, you just made the most Midwestern nachos and then proceeded to say “I’m new to sour cream???” 🤣
Might be to spicy for her 😉
@@Hellboy700 😂😂
I want nachos with Chis’s beans, Inés’s birria, and Kendra’s queso
me too!
I was really confused by the potato chip nachos at first but by the end I was thinking they looked really good haha