This is such a cool recipe! I need brad to do rye bread kvass. I think he did beet kvass but they are two completely different drinks. Love these thanks bon appetit
I made these and they were awesome. Everyone that I had taste them started with "that sounds weird." and then "whoa that is weird." and then "wow i love these, make more." big hit. good on sandwiches and hot dogs, good in salads or just on chips. thanks brad.
Chemist here: For salt, boiling or no boiling makes no difference at all. When you dissolve certain things, they might dissolve more and faster in hot water (sugar or caffeine, for example). But not salt. The dissolution of NaCl in cold water is practically the same as in hot water. So if you are boiling water to dissolve more salt and faster, you are just wasting energy. The good thing is that NaCl dissolves pretty quickly anyway, :)
Brad is my favorite but I like Claire's gourmet makes series a lot. Also Chris' videos where he re recreates dishes without looking at them, can't remember the name.
Okay, I made this recipe on Tuesday night and had it for breakfast today morning (Friday). I added Sichuan peppercorns, paprika, turmeric but stuck with most of the same ingredients. I used the pickled avocados (with about 50% ripe avocados) in an egg salad sandwich. I added a bit of Sriracha, and it was delicious. Such a vivid flavour combo.
Brad has such a fun & experimental approach to cooking, I think it would an interesting series to intentionally seek out ingredients/techniques that he personally finds scary (assuming even chefs still find some food intimidating). I don’t care whether or not its a success, the journey is fascinating as is!
You don't "HAVE TO" heat simple syrup... but if you just shake water and sugar, you're going to end up with sugary water. If you want a sweeter by volume and more viscous liquid, you have to boil it, and thats how you get simple syrup. There is a big difference.
I swear this man has made so much content and $$$ for this channel by just using the same/slight different pickling liquid with different ingredients. B.A's got a real golden goose on their hands with Brad. Heck he should pickle a goose at this point too
It is a thing. Brad's shtick isn't about originality, but trying to present things in a casual and accessible way. A lot of it happens to be things the average North American BA viewer (translation: mostly white suburban folks) is probably unfamiliar with.
Any news on whether or not the new bon appétit crew is ever gonna return to the original test kitchen? the whole atmosphere there is unrivaled, i miss it..
let's be honest, I just watch It's Alive for Brad and have no intention of making his recipes. It barely seemed like even he was going to make this recipe again. I would probably watch him just burn toast and still enjoy the video lol
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This is such a cool recipe! I need brad to do rye bread kvass. I think he did beet kvass but they are two completely different drinks. Love these thanks bon appetit
is vinny still editing?
Ripe or unripe?
I can’t be the only one that would love a video tour of Brads farm, it looks lovely.
I think his cars glove compartment would be a multi-day adventure. Can’t imagine how long I’d be at his farm.
He needs his own RUclips channel for sure
Eh, Ive seen farms. They have grass, water, dirt, trees, fence, bush, animal, garden. It probably isnt much to see.
@@amandable7106 Probably not allowed one, insta etc. is the only place I imagine you'd see that stuff
@@LemurJackson so brave
I think that man will just pickle himself eventually. Get stored in a big jar and outlive all of us.
Yall remember that Seth Rogen where that exactly happened?
Nah he’ll just eat so much garlic he’ll become garlic itself
If we ever find life on other planets, he will be the first to ferment it.
I think he will bypass pickling and go for mellification, wherein the body is preserved by being boiled in honey.
Real pickle Rick.
That flashback to Brad going "MANGOOOO" was on point.
I came here to say the exact same thing. I love how many times he’s haunted by that day 😂
At 6:45 he even looks at an avocado and calls it orange. It runs deep
I made these and they were awesome. Everyone that I had taste them started with "that sounds weird." and then "whoa that is weird." and then "wow i love these, make more." big hit. good on sandwiches and hot dogs, good in salads or just on chips. thanks brad.
Chemist here: For salt, boiling or no boiling makes no difference at all. When you dissolve certain things, they might dissolve more and faster in hot water (sugar or caffeine, for example). But not salt. The dissolution of NaCl in cold water is practically the same as in hot water. So if you are boiling water to dissolve more salt and faster, you are just wasting energy. The good thing is that NaCl dissolves pretty quickly anyway, :)
IIRC, soulubility of sugar increases like twice or more in near-boiling water compared to the room temp water.
@@hermezkonrad Yeah, but I was talking about salt.
@@astropgn I mean, generally brining liquid is salt and sugar based, so still it makes sense to boil it.
Our man Brad single handedly keeping Bon Appetite "alive" and relevant.
hes definitely my fav of the crew, but his videos dont even pull the most views on the channel...
Brad is my favorite but I like Claire's gourmet makes series a lot. Also Chris' videos where he re recreates dishes without looking at them, can't remember the name.
Brad and Chris. They are each in like every 2-3 videos now! I guess it will take time to get used to the newer people.
The editing on this one is perfection
That salt n pepa took me out 😂
After all this time he still hasn’t lost the “yeah buddy” that we love so much.
Authentic Brad: Goes to mix the chicken salad with his bare hands
Professional Brad: Remembers he has to do it with utensils while on camera
Okay, I made this recipe on Tuesday night and had it for breakfast today morning (Friday). I added Sichuan peppercorns, paprika, turmeric but stuck with most of the same ingredients.
I used the pickled avocados (with about 50% ripe avocados) in an egg salad sandwich. I added a bit of Sriracha, and it was delicious. Such a vivid flavour combo.
Sounds good👍🏻
Whoever does the sound mixing for this series deserves a frickin Emmy.
Brad Leone, literally salting the Earth
The romans did that in Carthage xD
@@MattGilmourMusic 😢
Brad has such a fun & experimental approach to cooking, I think it would an interesting series to intentionally seek out ingredients/techniques that he personally finds scary (assuming even chefs still find some food intimidating). I don’t care whether or not its a success, the journey is fascinating as is!
You can just tell how much this man loves food
Brad, keep doing what you're doing. Don't change, you're amazing 😆
Of course Brad would use the parts of a dead fish as a serving board, I love it.
Of course Brad Leone has a good relationship with his apple tree.
If he didn't, frankly, I'd blame the tree.
Bruh, I NEED that knife! Brad shows how cooking can be comfortable for everyone yet his passion & interest is unmatched.
Missed Brad. So glad he’s back.
It broke my heart to see Cafe Brad close its doors after being open for so long.
I need Micah to know how much I appreciate the editing. Always a highlight. ❤️
Hey Brad, was wondering how those egg yolks are doing at the Fermentation Station? 🚂
So happy to find out I'm not the only one
I think they got chucked away during lockdown clean ups of the TK!
I really felt it in my soul when he said, "that's embarrassing" after trying to cut the tomato. Nothing worse than a dull knife!
Can we shout out Micha Phillips for the histerical editing, had me in stitches
Brad is freaking funny and cool guy, but I gotta give it to the editors, you guys do a great job! Keep it up!
Anybody notice how brad's videos consistently get the most views on the channel.
its alive, more like the only thing alive on the channel
I watch this channel for Brad and Chris.
they dont though?
I’ve been way into pickling lately and never thought of this! Can’t wait to try it out!
So this was a pretty good pickle. Tried it as guac and in a Cobb salad so far. Flavour is great and I give this a reccomend. Nice one Brad.
Never thought I'd see someone pickling avocados.
7:47 that reaction alone convinced me to try it out. Whooaa
You don't "HAVE TO" heat simple syrup... but if you just shake water and sugar, you're going to end up with sugary water. If you want a sweeter by volume and more viscous liquid, you have to boil it, and thats how you get simple syrup. There is a big difference.
I die every time Brad asks for something to be edited out and they don’t do it. The editor doesn’t care about Brad’s reputation.
I swear this man has made so much content and $$$ for this channel by just using the same/slight different pickling liquid with different ingredients. B.A's got a real golden goose on their hands with Brad.
Heck he should pickle a goose at this point too
Thanks for the video Brad. Im really sick right now and your videos are extremely soothing to me.
It’s so odd to see Brads knife so dull, Must be a busy af dude!
Yum!!!!! And I love love love Brad! Keep him coming!
Brad's mango PTSD is real 😩
THE show is BAAAACK❣️❣️
Yay
Brad desperately want the avocado to be a mango bless him
That would make a great April's fool guacamole video
we need a video of brads favorites vinegars.. or his vinegar collection
I love Brad, he always make me laugh & hungry
This guy is a legend
School of Brad
Mango = Avocado
Salt grows on trees
Garlic...just garlic
Wourder
Brad Leone: single handedly saving the reputation of BA and Conde Nast
Alright, my weekend can officially start! Infused with Brad joy for food and life. Peace and thank you. Stress melting away....
I have laughed at every other pickled avocado recipe I have ever seen but now I am intrigued and may just have to try this.
The jarred stuff and that fish thing in his yard are giving me Texas Chainsaw Massacre vibes, just like my yard. A+
Is there anything Brad can’t pickle? Brad is my spirit animal lol.
Hah, I said Brad was my spirit animal just the other day!
Brad and his editor are on point. Like Jordan and Pippen baby.
FRIED PICKLED GREEN TOMATO BLT IS THE MOVE!
Brad and I could be vinegar buddies. When he said it's underrated, I felt that
Brad: talks about how underrated expensive good quality vinegar is
Also Brad: uses Heinz
he should make vinegar. easy and awesomely tasty if you make it with the right stuff.
The editing is always elite
I wonder if anyone else but Brad has ever pickled an avacado. Unless this is a thing and I'm being stupid lol.
i have not.. i stick with hard types of veggies.
@@pokerbosscycler that's what I was thinking haha. At this point Brad could ferment rocks.
Richie Vegas avacado is a fruit
It is a thing. Brad's shtick isn't about originality, but trying to present things in a casual and accessible way. A lot of it happens to be things the average North American BA viewer (translation: mostly white suburban folks) is probably unfamiliar with.
@@JC-wv7om I see. I'm curious how it tastes now.
These edits are goated
If anyone makes this, just know they are a game changer on burgers.
This man could pickle an old boot and I'd watch it.
Brad pickles anything ITS ENOUGH SLICES
The editors sense of humor is comedy as always😂
Give a fat raise to the editor pls. So funny
Always ready for a Brad Leone video
Brad, you make me so happy!
I want CAFE BRAD the Food Truck!! That would be so amazing
editing is spot on
Your method of teaching is awesome 😂😂😂
Id pay $15 for that
Any news on whether or not the new bon appétit crew is ever gonna return to the original test kitchen? the whole atmosphere there is unrivaled, i miss it..
@wdwwadwafwefae ahh that sucks..
Absolutely delightful - I would eat that for sure. Nice one Brad - again!
let's be honest, I just watch It's Alive for Brad and have no intention of making his recipes. It barely seemed like even he was going to make this recipe again. I would probably watch him just burn toast and still enjoy the video lol
Ah, pickled maaangoo
Brad got the Control Freak!! Woot Woot!! That thing is awesome!!!
Just whipped up a batch. I can't wait for it to be ready. I'm expecting major deliciousness!
Brad. Editing. What's more you could ask for?!
I love the woahs and oohs 😂
Brad needs his own channel
love you brad
I just happen to be wearing my Brad "Wourder" shirt when I saw this video pop up! Yesss!!!!
Pickled avocado....Never thought of this before.
Worth a try. But I think I'll go with rice wine vinegar, and sugar.
I'm stil waiting a video of that slime pear pickle thing, Brad.
+1000 points to the video editor! Looks good, gonna try this soon.
Brad is one of the best things to happen to... Uh... Everything.
Underrated. . .23 for a little bottle.
Poor Brad...thinks he starts over, but just delivers the intro :D
The sound of a control freak echoes pleasantly in my mind.
Hey Brad , what sound does a chicken make ?
Brad : 5:17
I knew what this was w/o playing it.
What do you think the shelf life would be for those? Or what’s the longest to wait? A week tops to eat em?
I didn't realize Heinz was top shelf vinegar lol
“Unripened avocado” uses perfectly ripe avocados. Granted the difference between unripe, ripe, and over ripe seems like 5 minutes sometimes.
Aight, got my avocados going now to wait. I'll let ya know if I hate this.
I like to add pickles (relish) to my chicken salad and avocado slices to the sando, I think i might have to try the picked avocado.
Wow, I love your surroundings. And the is my favorite avocado so healthy and yummy.
You should make a salsa or guacamole with both the avocado and the fermented tomatoes
Looking good Brad, quarantine cooking is treating you better than me.
Release your book already!
🥑:”I’m ugly!” Lol
Another awesome videk
If he does his own editing I'd call him a solid double threat
brad is carrying this channel
Do pickled brussel sprouts next