@@Operation3Sixty I just mean like a whole docuseries or something where he just goes around doing stuff like this. I know it's free here but I just meant maybe a format like the chef show and instead of a video like every 2 weeks there'd be seasons and episodes. Essentially what I'm trying to say is that I want to be able to sit down and binge episodes of Brad doing this kind of stuff
I’m dealing with grief over the loss of a loved one. I am watching Brad videos non-stop, and is pulling me out of it. What an exhaulted, joyful spirit he is!
Just want you to know brad, you changed the way my family eats. We appreciate the recipes you share and love to see life treating you right. Bless you and yours.
There very few people I follow on TH-cam. But I love how fun Brad is with these videos. I actually started fermenting my hot sauces because of what he showed me. Thanks Brad!
I need help with this recipe please. How long do you leave the cheese cloth on before putting a regular mason jar on? Also, how should these be stored after the week or two? In the fridge? On the kitchen counter at room temp?
@@lovejoy4559 thanks! Just made a few jars for my friends and I. Needed some good directions to give them. Do you keep burping it after putting a lid on?
YES! Next level fermented garlic honey! Give Emerel's BAM a run for it's money🤣👍(That fermented garic in honey has been a lifesaver this winter!)......Sidenote, is there going to be another Matheson and Brad wilderness trip!? The catfish episode is one of my favorite's!
I started making this today, just a few questions if anyone can answer, how long do I leave it with just a cheese cloth lid before clamping shut with my clip jar. How often do you need to burp? How should be it stored, with cheese cloth on and off Thanks
A little sad this hasnt gotten a reply so here goes. Cheese cloth for a few days until bubbling slows. Burp each day for a few more days with the lid on. Store in a cupboard or somewhere cool but unrefrigerated to let it age. Can be stored up to a year, probably more.
LOVE the sound effects. I’m not sure you could even over do them. Kudos for adding sound effects. If we could clone Brad, the world would be a better place.
I followed the recipe. After a year it's still totally fine. Took out the chili and garlic pieces after a month, because I was afraid they'll start to mold, but the infused honey is still awesome. Mine sits in a nice dark shelf.
So after fermenting for around 2 weeks can you take the peppers out and jar it up. Will it last longer or is like 2 weeks the max and you have to start a new batch?
An idea for this series, show us how to make pickled watermelon, u did a video on watermelon cocktails, but there is a longer fermentation recipe with the rind too 🍉 it’s a food that’s actually very common in Slavic countries and can be eaten with white bread or crackers.
I just tried making this, my jar looks very different than brad's following the same recipe of 5/2/2 for habanero serrano jalapeno. I guess my local stores peppers are significantly larger, filled the jar to the top before adding honey! Excited to see where this goes.
@@billbones666 Went well, i'm going through it pretty quickly actually finding new things to mix it into or glaze things with. I want to try eyeballing the peppers to fill up the jar like his and i also want to go heavier on garlic. the peppers do severely wilt down though and take up much less space in the jar.
Ive been making this for a while, glad to see a video on it because no one beleives me when i say how easy it is to make it. My personal fav application is on wings :)
So how do you stop the fermentation process? With a Lacto ferment you bring to a boil once cooled you store in the fridge. What do you do with hot honey?
After the week or so of fermentation, how do you properly store it? Just put regular lid on the mason jar and put it pantry? Gotta burp every once and a while still?
I made this and used it at cook outs and just bare finger tasting and now I am the designated fermented honey person! Note I added the cinnamon stick! Now the debt of buying honey is crippling lol😂jkjk
It‘s 2022 and Brad is still in our lives. Maybe things aren‘t so bad after all.
Amen to that.
Great, now you jinxed it
Yeah, about that...
Boy do i have some news for you.
i miss the old editor, dude was funny asf
I wish it's alive was a show on Netflix or something. I would watch a whole season of brad just doing stuff like this
It's on Hulu
Just watching Brad do anythinig would be enough. Such a fun person.
Why would you want to pay for the exact thing we get for free right here?
@@Operation3Sixty I just mean like a whole docuseries or something where he just goes around doing stuff like this. I know it's free here but I just meant maybe a format like the chef show and instead of a video like every 2 weeks there'd be seasons and episodes. Essentially what I'm trying to say is that I want to be able to sit down and binge episodes of Brad doing this kind of stuff
@@Eiji___ Lol okay, I totally get that. We all want more Brad Leone!!
As much as I truly love Brad, this wouldn't be the same without the top tier overboard editing. The capsaicin/caspian caption almost made me scream
You gotta have a translation for his gibberish. (It's part of the charm)
I know. It’s brilliant.
I’m dealing with grief over the loss of a loved one. I am watching Brad videos non-stop, and is pulling me out of it. What an exhaulted, joyful spirit he is!
Brad comin off like a real squid hound in this one
Hahahaha
I got a similar vibe
Just want you to know brad, you changed the way my family eats. We appreciate the recipes you share and love to see life treating you right. Bless you and yours.
Starting to binge Brad vids again after a while. Kinda want Brad to do podcasts of him just talking about whatever he wants, like that Rooster Talk
ah yes, one of the most notable traits of the Italians their little Italian fingers lol love ya Brad you never cease to make cooking hilarious
I needed this.
Same
Im using @salsa as a "same" button
Me too. Been a rough few weeks
I felt that.
Had a really crappy day today. This cheered me up instantly.
Same
I had a good deep laugh at “little chile mop.”
Relatable gabe, relatable.
Same
Dude same.
It's been a while since I have checked in with what Brad has been up to, good on him for getting a new place! You deserve it Brad!
1. I love Brad. So much.
2. Kitchen is gorg
3. Completely unsurprised that Brad’s a crystal guy
Always great to see Brad, but I have to admit my favorite part was when the editor added a hot rod starting sound when Brad lit his electric stove.
Brad self proclaiming himself as a Samantha just makes sense
Really got me deep in my childhood memories talking about Prince Caspian.
This seems like possible the easiest fermenting process I’ve ever seen
Shout out to the editors of this show. Always on point.
We were 10 seconds in, I love this man.
*Helluva snack, helluva treat, helluva dinner*
Brad looks like one of America’s founding fathers with his hair grown out and pulled back.
If only he owned one or two slaves it'd be the perfect cosplay..
Brad Franklin
@@PaoloBosi Not so much in Connecticut.
Founding Farthers*
I feel like you'd be in a better place e if he was.
Brads a bloody gem. And so is the editor 👍
Everyone's talking about Brad not having a hat on... Why is NO ONE talking about his PONYTAIL!?!
My mother told me “If you don’t have anything nice to say, don’t say anything at all.”
Big up for not submitting to the agenda driven status quo of short hair. Stay true hero.
i miss the clips of "allicin" that would play whenever Brad talked about garlic
There very few people I follow on TH-cam. But I love how fun Brad is with these videos. I actually started fermenting my hot sauces because of what he showed me. Thanks Brad!
I need help with this recipe please. How long do you leave the cheese cloth on before putting a regular mason jar on? Also, how should these be stored after the week or two? In the fridge? On the kitchen counter at room temp?
Ferment for 1-2 weeks with the cloth, then add a lid or transfer to another container and keep at room temp 😀
@@lovejoy4559 thanks! Just made a few jars for my friends and I. Needed some good directions to give them. Do you keep burping it after putting a lid on?
oh no, where is the hat? Brad, blink twice if they're holding it hostage
Maybe he wants to show off his new "hair".
@@Woozlewuzzleable I was going to say...looks like Brad got a hair transplant! Good for him!
YES! Next level fermented garlic honey! Give Emerel's BAM a run for it's money🤣👍(That fermented garic in honey has been a lifesaver this winter!)......Sidenote, is there going to be another Matheson and Brad wilderness trip!? The catfish episode is one of my favorite's!
Yes! Love all things Brad and fermented!! I've made hot honey a few times now and it's an amazing condiment 😋
I don't want a TH-cam without Brad. Ever.
Brad is the reason why anytime im cutting garlic
I always say gotta get that allicin going
I don’t think I would have made it through covid & lockdown here in the UK without having Brad’s recipes & ideas… trying this one next !
Was not expecting the googly-eyed crazy Barney, I needed that. 😂
Brad is carrying this whole TH-cam channel rn and I’m lovin it!
Yes I do like Brad and his recipes, I'm contemplating trying garlic and honey again
fermented honey ANYTHING - you have my attention!! Always great to see Brad on the feed!
The way Brad casually reaches over the top of the fridge make me feel smol
“Shot one and ate him… erm.. harvested one” 😂
ohhh man, killed me with the rooster talk. "I don't know where we were going with that"
I've been watching Bon Appétit for a while and Brad has to be my favorite I really need a Bon Appétit Brad shirt that just says "wourder"
After you ferment for the 2 weeks how would you store this? Is the pantry fine or would you recommend putting this in the fridge?
Fridge to stop the fermentation.
I was waiting for this key information lol
In the fridge it will probably crystallize. Remove all the peppers (use them in a dish or snack on them) and keep the honey in your cabinet.
@@jmurphy6011 put them on a burger 🤤
I tried this out. Gotta say it’s amazing, but…how do you stop the fermentation? I’ve had bubbles going for 3 weeks now.
Take out the chili and the garlic pieces.
Am I the only one who is absolutely in love with Brad's new house/homestead? Like talk about the dopest setup.
"And .. yeah.. I don't know where we were going with that." Is one of the most Brad statements ever. LOL.
I started making this today, just a few questions if anyone can answer, how long do I leave it with just a cheese cloth lid before clamping shut with my clip jar.
How often do you need to burp?
How should be it stored, with cheese cloth on and off
Thanks
A little sad this hasnt gotten a reply so here goes.
Cheese cloth for a few days until bubbling slows.
Burp each day for a few more days with the lid on.
Store in a cupboard or somewhere cool but unrefrigerated to let it age.
Can be stored up to a year, probably more.
@@TotallyNotHobson thank you hobson. Although after a month since I commented I still appreciate the reply.
Was wondering the same thing. Love Brad but could’ve used a little more explaining in this one
Could you use creamed honey for this do u think?
This show is the only reason I'm still subbed to this channel
Come for the food, stay for the chicken soap opera. 🐓
How do you store it after the 2 weeks???
8:02 Lil Chile Mop, watch for this upcoming artist!!!
Hey Brad, love the vids. For the hot honey, how do you stop the fermentation/store the honey once it’s fermented? Thanks!
fridge
Fridge
Being down the temperature reduce entropy 🌈
Nobody’s talking about Brad’s casual ponytail?
I've been wanting to try fermenting for a while, this convinced me to finally try it 🤤.
LOVE the sound effects. I’m not sure you could even over do them. Kudos for adding sound effects. If we could clone Brad, the world would be a better place.
After the 2 weeks of fermenting, how do you store it will it still be good for the year or what?
I don’t think there’s a show out there that never misses to the extent of Its Alive
Just a dash is equally awesome in a drastically different way. They are buddies though so it makes sense 😉
More Brad - always.
Brad is the only thing keeping this channel going
When he said caspian I knew he was struggling. I mean I knew way earlier because it's Brad, but that solidified it.
I forgot how much I love watching Brad 🥰
Just Brad being the Bradest Brad he can be.
Any Brad is good Brad. My favorite food person to watch
after it's fermented a wekk or two, can you store it in the fridge with a lid? how long will it last?
Definitely wanting to know this too
You definitely can! But, it's perfectly safe out on the counter with a lid. Just try to remember to burp the jar every so often!
When do we change the cheese cloth to a lid? After a week?
We need more Brad. I know Im not alone, let's start a movement
Why have I never seen this show in my feed? This was great! Right up my ally --except for the honey on the fried chicken, but to each their own.
Really good to see brad making something fermented.
The camera guy couldn't contain Brad's desire for crispy sweet spicy chicken. No mortal could.
the end with the rooster talk gossip was my favorite...but i will make some honey chili some time in my life because of this video
Brad describing himself as Samantha is *chefs kiss*
I loved hearing Brad talk Roosters 🐓 🐓 🐓!
any idea how to store the hot honey / how long the hot honey will keep?
I followed the recipe. After a year it's still totally fine.
Took out the chili and garlic pieces after a month, because I was afraid they'll start to mold, but the infused honey is still awesome.
Mine sits in a nice dark shelf.
@@PyroDraco91 thanks dude 👍
So funny at 4:58 with the engine sound when he starts the stove.
If anyone would have an engine hooked up to the stove, it would be Brad.
So after fermenting for around 2 weeks can you take the peppers out and jar it up. Will it last longer or is like 2 weeks the max and you have to start a new batch?
That's my question, after the fermentation is a done how is it best to store it and for how long will it keep?
After the initial 2ish weeks of using the cheese cloth, I can put a normal lid on right? And will I still need to burp it?
brad with that crystal is oddly adorable
"Barney but not like crazy.." Brad Leone, 2022. We love this man!
An idea for this series, show us how to make pickled watermelon, u did a video on watermelon cocktails, but there is a longer fermentation recipe with the rind too 🍉 it’s a food that’s actually very common in Slavic countries and can be eaten with white bread or crackers.
When would you take the cheese cloth off and use the regular jar lid? After the 2 week fermentation?
The last minute is worth all I own.
I just tried making this, my jar looks very different than brad's following the same recipe of 5/2/2 for habanero serrano jalapeno. I guess my local stores peppers are significantly larger, filled the jar to the top before adding honey!
Excited to see where this goes.
How did it go? Same quantity for me I’m a little worried lol
@@billbones666 Went well, i'm going through it pretty quickly actually finding new things to mix it into or glaze things with.
I want to try eyeballing the peppers to fill up the jar like his and i also want to go heavier on garlic. the peppers do severely wilt down though and take up much less space in the jar.
@@caffeineTX yeah 24 hours later and I have way more jar space than expected! Thanks for the reply
gotta love the last 30-60 seconds of its alive
Brad and Chris are the only reasons to keep watching this channel.
What are you supposed to do after the 2-week of fermentation? Place the jar in the fridge?
Okay a crystal in the kitchen for good energy, now i know this is a dude of my own heart ^^
Best breading for your chicken is House-Autry
I'm thinking it could be great blended with a blender, to create kind of a sauce, just wondering whether it would split or not.
Shouldn't! Not enough fat in there to split
He did the Andy chop for a second!!!
my day doesn't start till Brad mentions Garlic and Allison...
Once it's done fermenting how should it be stored?
I could listen to Brad talk about roosters and hens for another 4 hours.
Ive been making this for a while, glad to see a video on it because no one beleives me when i say how easy it is to make it.
My personal fav application is on wings :)
After it's done fermenting do you store it in the fridge?
@@jamessadler7 - I do but it rarely lasts for more than a week
Definitely going to try this! Quick question, could you just loosely put the jar cap on instead of using cheese cloth?
So how do you stop the fermentation process? With a Lacto ferment you bring to a boil once cooled you store in the fridge. What do you do with hot honey?
What a unique item.
Talking about hatless Brad.
I'm not subbed so I usually come here once a month to binge Brad content, but this got recommended so I'm watching this now lmao
No better day than a BA upload day!
It took me a moment, particularly with the added er, 'artwork', to realize that Brad mean 'Barn-y' and not 'Barney'.
After the week or so of fermentation, how do you properly store it? Just put regular lid on the mason jar and put it pantry? Gotta burp every once and a while still?
I made this and used it at cook outs and just bare finger tasting and now I am the designated fermented honey person! Note I added the cinnamon stick! Now the debt of buying honey is crippling lol😂jkjk
4:34 *_The top of my fridge is warm. Are you sure it's not too warm for this potion?_*
That Ponytail is outrageous
At 3:55 he sounds like a kid that got ahold of one of those sound boards lol all that’s missin is a cow moo and a clap