Regarding the second mystery, it is the tail of some type of ray (I'd say Dipturus batis). Because of the tough and scaly nature of the tail they are often cut of by fisherman while keeping the body of the ray.
I’m guessing it’s a little skate or a winter skate tail, it’s about the size of a max size little skate or a juvenile winter skate, they tend to have those rough spines. There’s a fishery for winter skate wings all around the northeast.
@@cptobvius is correct I believe. I was a marine fisheries observer outta Massachusetts. Fwiw rays in the New England area are typically not legal to catch but skates are. Skate was most likely caught, “winged”, and thrown back. Bottom feeder critters probably munched the rest of the skate leaving just the tail to wash up on the beach. Either little or winter skate. By tail alone impossible to tell the difference between the two species
Between Brad himself and the genius editors on these videos, this channel has easily become 1 of the most hilarious, yet also down to earth, educational, inspiring, and wholesome channels im bubscribed to and Im so glad and thankful to have found Brads content and look foward to watching many more episodes ❤❤❤
So happy to see Brad back in the kitchen - did you see that sink set-up he has going on set? Green with envy! Thanks for the tip about the canned potatoes and also the pickled onions!
After a rainy, cold day of hiking through the Wicklow mountains, we stumbled upon a pub we’re inside we discovered the magic of Guinness stew, saved our lives man!
Growing up, my mom would slice up new potatoes and cook them up with some green onions and spices to have for breakfast with eggs. Great stuff. She largely quit doing it and would just do regular potatoes or sometimes frozen hashbrowns. I literally just brought them up to her this last week for the first time in like 15 years, and she forgot she used to do it, lol.
Dear editor, it isn’t “tootree tablespoons” it’s two tree tablespoons. A tree tablespoon is equal to 5 human tablespoons. This is known information passed down by the Ents in regards to their ancient cooking ways.
I have always loved watching your videos since BA, but now that you're in CT, I especially look forward to them. I miss home a lot and seeing all the places you go is like finding easter eggs for me. Awesome video! You gotta go visit Colony in Stamford best pizza
Brad, Alton Brown has a rosemary dessert recipe that really works (I think it was like a sweet bun?). Since then I have experimented with rosemary in sweets and it works a lot better than one would think. You should totally do the ice cream
do a 90s cribs tour of brad's fermentation station and his farm" " , maybe vhs quality. also he needs a polaroid camera for his guests. so when they come they can take a picture with brad or what ever they feel like. i think brad is one of those nostagia guys. later down the days he's going to be crying laughing while looking at those pictures. live your best life brad. love your motivation and enthusiasm. the way u bring the cameraman along i feel like i'm the cameraman. you have a holistic approach to food...i'm so impressed. do what you do and best wishes to you and yours
Finally found you again, years after the big BA "controversy" where almost everything changed. Glad to see you doing your own thing and I'm happy to be able to watch your interesting and entertaining videos again.
Can't go wrong when your day starts with Brad's vid, and this seems similar to the stew that mum makes sometimes, just with zero alcohols, more coconut milk and your typical south east asian herbs
Fellow Sussex Country Bro living in CT: 1. 95% sure your mystery monster tail is a tail from a skate. 2. Let's see a Leone broth! I always have bone broth on hand for last minute soup for kiddos with chunky drop egg noodles Slavic style.
We do have turnips in Ireland actually, Halloween originates from here and originally instead of pumpkin carving (they don't grow in Ireland) we carved turnips so a long history of turnip use here, great inclusion in the Irish stew!!
At Tail end of a Spliff, hearing the crunch of a Demi baguette & my insatiable love for lamb, almost brought me to tears on this one. Well done, Chef! P.S. As a thoughtful juxtaposition, I’m procrastinating through my lecture on Dante’s Divine Comedy with this. What a world we live in, where one can contemplate the most fundamental profundities of life, while also binging through a man cooking stew in his studio cabin. ❤
Brad, I'd be interested to see your take on a slow cooked pork chile verde or colorado. I've made my own but want to see what magic your culinary mind can produce. 🤘 dude!
It might be just because I’m stoned at the moment but when Brad said “the rutabaga choppah” I started crying laughing! Love the content Brad, coming from a fellow resident in CT.
Block Island is my favorite summer destination. Anyone in the New England area really should take a day trip there. That rock you found there is really cool, Brad
Oh my gosh one time I had a lemon sorbet with fresh rosemary in it one of the best sorbet I’ve ever ever had in my life. You should totally try making some.
What an epic butcher block. It’s like when you see a little plant 🌱 and you’re like aww and then you see the bigger version 🌲 and it’s amazing! Looks like a table, butcher block then hundreds of rectangles cut and glued, sanded, stained, sealed and it’s soooo thick, I bet it’s heavier than heavy. Nice
There’s some decent ceramic knives for kids, but with my two little monsters, I make sure the knife is as sharp as possible, fits nicely in their hand, and they are confident and no distractions.. When they were toddlers we practiced with butter knives.🤟🤟🤟
So glad I finally have the perfect meal to come home to after filling paint cans at Home Depot. It doesn’t happen more than once every few years… but boy does it warrant a celebratory feast!
I know it's a lot of extra work, yet I would love to have Brad's recipes in written form. So that I can use my recipe app to convert stuff, calculate portions, translate ingredients, etc. 😄
Looks delicious! Perhaps do some slow cooked stews with tougher cuts of game or "unusual" meats like moose, bear, rabbit, kangaroo, boar etc. Cuts that isn't like perfect for a roast.
As it's now officially autumn, my favorite recipe this season is Apple Cider Stew. Your basic stew ingredients, replace water/liquids with apple cider and apple cider vinegar.
16:37 prepping the lil' snack and ended up with that ecstacy is recognizable, hilarious! How about making your own variant of Tarte Flambée AKA Flammenküche?
Slow cooked meals? Goulash (look into the Szegedin variety for a twist), Chili, English Curry, Bolognese Sauce (with all the fixings from soffritto to chicken liver to milk and broth and tomato, to cooking it for half a day), Napolitan Tomato Sauce (roasted and reduced tomato paste and a Sunday roast simmering in it for a couple hours), some of those Japanese Nimono dishes, maybe something like Gumbo...
Not gonna lie. Never heard of Brad. Just came here after someone sent a screenshot of Allison Janney in a fan page of one of her shows. ...... Oh my gawd, I'm so glad I did, I just watched the whole thing and I know what I'm binge-watching tonight.
Love your content. You asked for ideas… recently I was out to dinner with my boyfriend and he ordered duck and really loved it. So when I was at the grocery store I saw a whole frozen duck and bought that thing thinking I’ll be the best girlfriend ever and recreate that duck he liked. Well, the duck has been sitting in the freezer intimidating me ever since. It wasn’t a Peking duck and we had it at a resort in the mountains. Please help me figure out how to quack this duck intimidation and hunt down a delicious recipe. 🙏🤞🤘🦆
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
Regarding the second mystery, it is the tail of some type of ray (I'd say Dipturus batis). Because of the tough and scaly nature of the tail they are often cut of by fisherman while keeping the body of the ray.
I’m guessing it’s a little skate or a winter skate tail, it’s about the size of a max size little skate or a juvenile winter skate, they tend to have those rough spines. There’s a fishery for winter skate wings all around the northeast.
@@cptobvius is correct I believe. I was a marine fisheries observer outta Massachusetts.
Fwiw rays in the New England area are typically not legal to catch but skates are. Skate was most likely caught, “winged”, and thrown back. Bottom feeder critters probably munched the rest of the skate leaving just the tail to wash up on the beach. Either little or winter skate. By tail alone impossible to tell the difference between the two species
That’s a skate tail not a ray.
All people need more of Brad and his content in their lives! So wholesome and genuine
I thought his cock was the most wholesome part. Glad we agree!
I love that Bead is just doing his thing now and is living his best labrador life
I love that for bead too
No one is crushing TH-cam as well as Brad is!! this is awesome content
I am so envious of Brads home and land. It looks like such an incredible place to have family and make food!
Between Brad himself and the genius editors on these videos, this channel has easily become 1 of the most hilarious, yet also down to earth, educational, inspiring, and wholesome channels im bubscribed to and Im so glad and thankful to have found Brads content and look foward to watching many more episodes ❤❤❤
Commenting so the algorithm knows I REALLY love Brad
the slo mo guinness pours were magical
Only Brad would catch a fly with his bare hand then immediately start grabbing the lamb with same hand. Thats why we love you Brad lol.
It sort of grossed me out.
Extra proteins
@@briscihe cooked the lamb, not that big of a deal, but I understand why people would be grossed out lol
Probably forgot
So happy to see Brad back in the kitchen - did you see that sink set-up he has going on set? Green with envy! Thanks for the tip about the canned potatoes and also the pickled onions!
After a rainy, cold day of hiking through the Wicklow mountains, we stumbled upon a pub we’re inside we discovered the magic of Guinness stew, saved our lives man!
The 5 second Guinness thirst scene just made this video so elite 😩❤
Growing up, my mom would slice up new potatoes and cook them up with some green onions and spices to have for breakfast with eggs. Great stuff. She largely quit doing it and would just do regular potatoes or sometimes frozen hashbrowns. I literally just brought them up to her this last week for the first time in like 15 years, and she forgot she used to do it, lol.
Dear editor, it isn’t “tootree tablespoons” it’s two tree tablespoons. A tree tablespoon is equal to 5 human tablespoons. This is known information passed down by the Ents in regards to their ancient cooking ways.
Hilarious
Lmfao ;)
It's more likely picked up from his recent bouts in Chicago
two-tree is definitely a midwest measurement, so the Chicago comment is probably spot on.
Just what I needed to start this week
I have always loved watching your videos since BA, but now that you're in CT, I especially look forward to them. I miss home a lot and seeing all the places you go is like finding easter eggs for me. Awesome video! You gotta go visit Colony in Stamford best pizza
Brad, Alton Brown has a rosemary dessert recipe that really works (I think it was like a sweet bun?). Since then I have experimented with rosemary in sweets and it works a lot better than one would think. You should totally do the ice cream
do a 90s cribs tour of brad's fermentation station and his farm" " , maybe vhs quality. also he needs a polaroid camera for his guests. so when they come they can take a picture with brad or what ever they feel like. i think brad is one of those nostagia guys. later down the days he's going to be crying laughing while looking at those pictures. live your best life brad. love your motivation and enthusiasm. the way u bring the cameraman along i feel like i'm the cameraman. you have a holistic approach to food...i'm so impressed. do what you do and best wishes to you and yours
The coconut cream with the lamb, I remembered a local dish from my home country called Chivo en coco, Goat with Coconut ❤ an amazing dish.
Finally found you again, years after the big BA "controversy" where almost everything changed. Glad to see you doing your own thing and I'm happy to be able to watch your interesting and entertaining videos again.
Can't go wrong when your day starts with Brad's vid, and this seems similar to the stew that mum makes sometimes, just with zero alcohols, more coconut milk and your typical south east asian herbs
Fellow Sussex Country Bro living in CT:
1. 95% sure your mystery monster tail is a tail from a skate.
2. Let's see a Leone broth! I always have bone broth on hand for last minute soup for kiddos with chunky drop egg noodles Slavic style.
this man singlehandedly cures my depression XD
We do have turnips in Ireland actually, Halloween originates from here and originally instead of pumpkin carving (they don't grow in Ireland) we carved turnips so a long history of turnip use here, great inclusion in the Irish stew!!
Was the same in rural Scotland, many moons ago. A lot of poshies are using celeriac now instead of the good old 'neep!
Love starting my day watching Brad be Brad
At Tail end of a Spliff, hearing the crunch of a Demi baguette & my insatiable love for lamb, almost brought me to tears on this one.
Well done, Chef!
P.S. As a thoughtful juxtaposition, I’m procrastinating through my lecture on Dante’s Divine Comedy with this.
What a world we live in, where one can contemplate the most fundamental profundities of life, while also binging through a man cooking stew in his studio cabin. ❤
I make something pretty similar. I tend to go for the Guinness Original rather than the draft, and I put in pickled walnuts. It's really fantastic.
Lamb, Guinness and fly stew.
I always find brads videos so wholesome lol
I was 99% sure I was subscribing to your channel, then the "Yeah" at 12:01 got me. Stoked to try to your recipes for myself sir
Brads the sweetest dude to ever live I swear
love it!! would love your spin on chili too, or maybe even a white chili!
Love the show, love the vibe, no notes
back at it again with Brad..love it
The editing really is perfection here *chefs kiss*
I'm so glad you went independent man, it's so refreshing in a world of stifled dreams to see someone just be themselves and rock it.
I love Brad’s kitchen and canola oil is perfectly good for cooking almost everything.
0:58 yay the best part of the show. First time paying respects to the Ingredients Shrine in 2024.
You haven't watched any of the other videos?
@@TravelingStacker I’ve seen them all
@@nickcutler3802 I was confused by your first comment then. This isn't the first time in 2024 for the ingredient shrine.
Best Show on TH-cam ❤
Another home run of a video. Love lamb stews. Maybe do a lamb and lentil stew with red wine.
Just made this today, both me and my wife loved it!
Thank my lucky stars Brad is back regularly making new videos again.
Use mutton instead for stews. Cheaper yet more flavourful and the long, slow cook tenderises the meat well. Goat works as well.
Brad, I'd be interested to see your take on a slow cooked pork chile verde or colorado. I've made my own but want to see what magic your culinary mind can produce. 🤘 dude!
It might be just because I’m stoned at the moment but when Brad said “the rutabaga choppah” I started crying laughing! Love the content Brad, coming from a fellow resident in CT.
YEAH Shoutout to Allison Janney !
Block Island is my favorite summer destination. Anyone in the New England area really should take a day trip there. That rock you found there is really cool, Brad
Oh my gosh one time I had a lemon sorbet with fresh rosemary in it one of the best sorbet I’ve ever ever had in my life. You should totally try making some.
Love from Dublin! Butter chicken in the slow cooker is always a winner 🎉
No act of kindness, no matter how small, is ever wasted.
10:05 Just in case anyone else needed it. The song is Johnny Stimson and Jeremy Passion - Soulmate .
Cheers, bub!
You do not become good by trying to be good, but by finding the goodness that is already within you.
What an epic butcher block. It’s like when you see a little plant 🌱 and you’re like aww and then you see the bigger version 🌲 and it’s amazing! Looks like a table, butcher block then hundreds of rectangles cut and glued, sanded, stained, sealed and it’s soooo thick, I bet it’s heavier than heavy. Nice
I have to try this!!!! congrats on the channel brad, missed u!!
When is the matty mattheson video collab coming???
Rosemary ice cream would be amazing!!!! Would enjoy a video on how to make it as well, if you feel so inclined. :)
10:14 is soooo good lol I love these edits
There’s some decent ceramic knives for kids, but with my two little monsters, I make sure the knife is as sharp as possible, fits nicely in their hand, and they are confident and no distractions.. When they were toddlers we practiced with butter knives.🤟🤟🤟
Hey Brad,don't get your head swoll or nothin🤣,
But this is one of the nicest Lamb Stews I've seen!
JO JO IN VT 💞
Looks delicious! I'd love to see you throw down on a good ole fashion pot roast!
I’d love to see Brad make tacos with barbacoa or birria or something along those lines. Would be wicked to see his take!
So glad I finally have the perfect meal to come home to after filling paint cans at Home Depot. It doesn’t happen more than once every few years… but boy does it warrant a celebratory feast!
I love that Brad has a Guinness rock
"Cape cod turnips kehd 🤙" As a Mainer, yes Brad lolol
Hi Brad. First time commenter long time watcher. What if you made bibimbap using pickled stuff from your garden and your chicken eggs?
I am for sure making this with tofu! I also love those canned potatoes.
Love the vids just great you carry same energy love it !
The tiny Spoon he used for the 13:50 mark was adorable.
I know it's a lot of extra work, yet I would love to have Brad's recipes in written form. So that I can use my recipe app to convert stuff, calculate portions, translate ingredients, etc. 😄
Brad really is the bob ross of cooking
Looks delicious!
Perhaps do some slow cooked stews with tougher cuts of game or "unusual" meats like moose, bear, rabbit, kangaroo, boar etc. Cuts that isn't like perfect for a roast.
I can't wait to try this one!
As it's now officially autumn, my favorite recipe this season is Apple Cider Stew. Your basic stew ingredients, replace water/liquids with apple cider and apple cider vinegar.
More chickens and geese; wanna see them enjoying their meal too…
Made it. Loved it.
seriously entertaining.... as always
This looks craaaazy!
I’d love to see Brad make cowboy beans!!
You should try making kare-kare (peanut butter based ox tail stew) or caldereta (tomato coconut based beef shank stew) for some slow cooking meals!
i love these hilarious definitions and captions of brads nonsense mumble words. makes me laugh so much
I’d say that tail is either a Little Skate tail [Little skate (Leucoraja erinacea)] or a juvenile Winter Skate tail.
Editors: bravo.
I love you so much! So glad your doin your thing
Matcha ice cream with honeycomb and a hint of rosemary would be incredible.
Our intention creates our reality.
Would not have thought of rosemary ice cream, but it sounds wonderful.
Can't take my eyes off that table.... Bro that is absolutely crazy
16:37 prepping the lil' snack and ended up with that ecstacy is recognizable, hilarious!
How about making your own variant of Tarte Flambée AKA Flammenküche?
Slow cooked meals? Goulash (look into the Szegedin variety for a twist), Chili, English Curry, Bolognese Sauce (with all the fixings from soffritto to chicken liver to milk and broth and tomato, to cooking it for half a day), Napolitan Tomato Sauce (roasted and reduced tomato paste and a Sunday roast simmering in it for a couple hours), some of those Japanese Nimono dishes, maybe something like Gumbo...
You should give your editor a raise for this episode's edits
Rosemary ice cream works surprisingly well, made is before so im kind of an expert 😅(use it like you would a vanilla pod)
Bit left field on a few ingredients especially the coconut. Would try the fresh mint though lamb and mint are classic. I like Brad
Fun fact: Elvis Costello wrote his hit song Allison about garlic(allicin)
Not gonna lie. Never heard of Brad. Just came here after someone sent a screenshot of Allison Janney in a fan page of one of her shows.
......
Oh my gawd, I'm so glad I did, I just watched the whole thing and I know what I'm binge-watching tonight.
Trip to the Netherlands to learn about pickled onions!
yes, the people wanted this, brad knew that, we have it now, everything is gonna be fine
For other slow cooking things, I would suggest Coq au Vin, or possibly something with Rancho Gordo beans!
love how he pronounces turnip as turn up
Love your content. You asked for ideas… recently I was out to dinner with my boyfriend and he ordered duck and really loved it. So when I was at the grocery store I saw a whole frozen duck and bought that thing thinking I’ll be the best girlfriend ever and recreate that duck he liked. Well, the duck has been sitting in the freezer intimidating me ever since. It wasn’t a Peking duck and we had it at a resort in the mountains. Please help me figure out how to quack this duck intimidation and hunt down a delicious recipe. 🙏🤞🤘🦆
Slow cooking idea: Birria! One of the dishes I couldn't get enough of in Mexico
Shin of beef. Or rib eye cap. Aka short rib. ❤️