Brad Makes Pickled Mussels | It's Alive | Bon Appétit
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- Опубликовано: 2 фев 2022
- Today on It's Alive, our very own Brad Leone returns to bust out his patented fermentation moves on our bivalve buddy the mussel, pickling them alongside some leeks and shallots. Perfect for topping a cracker, mixing into pasta, or serving with rice, these pickled mussels pack lots of flavor into a petite package.
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Хобби
i have known brad for 10+ years and never in my life did i see that pony 🐴 tail in action. be free! personal style is personal, i love it
Ha, hi Carla! Loved your chicken sandwich video!
😘
I remember an old BA video where Molly Baz did some cooking in your backyard with the oven and stuff. That would be cool to revisit on your channel-backyard cooking!
He needs to fix it. So bad.
Congrats on branching out on your own Carla! Love to the Music family. I miss Cosmo coming in to the BA test kitchen or zoom bombing you lol
Brad is quite literally carrying this channel on his shoulders right now.
and chris’ reverse engineering videos
the channels alive ft Brad
ohh reallly...? you think?
Nice original comment bud
And he's doing it with ease
Anyone else watch these just because brad is so loveable and comforts you when ur sad
Literally here thinking “why hasn’t RUclips recommended me some Brad in so long, I missed Brad!” Gosh the videos feel nice
Each of these episodes feels more and more like a fever dream 😂
it's great 😂
I’m glad Brad is still making videos and doing well. He’s the heart of BA and has been since the channel really picked up steam a few years back-thanks to him and the great editor guy (forgot his name).
Steve, I think
@@apeshitclothing whoever told Brad to just be himself on camera, and added the pop-up video elements, is the real genius
Hunzi, what’s that editor guy’s name?!
@@michaelwardle7633 yeah that could be it, lol. It's been a year or so, since I've watched "It's Alive" or a video with Brad, so I can't remember anything. I'm glad I caught this notification though! It's like catching up with a best friend you haven't seen in awhile
vinny
Brad’s the only reason I’m still subbed to BA. The others just don’t hit the same as before.
It's the forced diversity
He's one of the reasons the cast left.
@@zaynab99 please elaborate, I’m not entirely clued up on what went down?..
@@zaynab99 ?
@@zaynab99 Can't just accuse people and leave it hanging. Explain please
If you haven't purchased his cookbook get on it!
Awesome recipes, good stories.
He even gives away his Dads recipes.
I love how high up on that pedestal he has placed Chris Morocco. 😄
Btw this looks delish, Brad.
I wonder how quickly brad could get to a million subscribers if he made his own channel
He probably just wants to focus all his energy on cooking. BA handles all the filming, production, and trip planning. I love Brad but he doesn't seem like the management type lol
Faster then you can say "Vincenzo!"
Mango
So fast!
He actually does have his own channel
Brad reminds me a lot of my dad when he’s having a good day. I miss him a lot, it’s nice to watch this and think of him.
"He told me he loved me once." -- I cried...laughing.
He is revolutionizing the way I cook. I bought his cookbook and made several dishes so far ! Way to go Brad
I love Brad but Low Key the MVP of ”It's Alive” is the editor. Whoever you are, you're amazing.
I'd like to see a video about Brad going through and talking about his chef knife collection.
I don't know why, but I've always had this impression that the most flavorful seafood can get was with some cocktail sauce. Maybe it's where I lived (we didn't do a whole lot of seafood) or just the microcosm of culture I was in, but I'm so happy to see Brad do so much cool stuff with seafood!! It really makes me interested in trying fermentation AND seafood, and it helps me embrace a bit of creativity with my food. As long as you cook raw stuff properly, what's the worst thing that could happen? It doesn't taste good? Throw some other stuff at it or try something else, it's never a do or don't type of thing.
Anyway, thank you BA and Brad for continuing to be so awesome and fun and enjoyable to watch and cook along with!
I make a good oyster stew with a little cocktail sauce in it and my family loves it. YMMV
I grew up in CT on Long Island sound and I have such fond memories going down to the water at low tide to pick mussels. So so delcious
I was a little apprehensive when I saw “pickled mussels,” but Brad makes it look so delicious. Another hit! 🔥👏🏻👏🏻👏🏻👏🏻
I freaking love Brad! If he left the show I don’t think I don’t think I’d be getting stuck in any Bon Appetite video rabbit holes like I do when Brads videos pop up!
OFF THE HEAT, INTO THE MEAT is a T-shirt waiting to happen
Brad is the man and the editing is amazing ...good job guys
Highlight of my week. Thanks brad!
The Bartleby reference!!! 🤣🤣🤣 Top notch.
Eyy, it’s Pimmeh Tony!
Brad needs to open up a restaurant in Boston so i can goto it
I gotta try this. Hey everyone 😃 great show as always
Good to see you still making great things. The muscles looked amazing
Sounds sooooo good! I love mussles. This is definitely on the list!
So grateful for Brad Leone! His content is the only thing that actually entertains me
Would be awesome to see you revisit a few older projects, kombucha and ginger beer both come to mind.
The creators of It's Alive are genius. Might I suggest doing something with Brads hair though. Just mullet over.
I love the energy bro keep vibin 🤣🤣
Nice heartwarming cooking in this cold icy morning here in new England
"Can't we all just get oolong" 🤣👌👌
The unsung hero of unsung heroes : Brad's editor.
I love brads energy so much
to the editor, thanks for zooming in on the jar. made my day. felt like a SpongeBob skit.
For the score card …being land locked means this is one of Brad’s Test kitchen DIYs I’m going to have to bump to the waiting list … til the sea breaches inland for a bit!
Hunz you win the YT Oscar equivalent in Editing for this one. Homerun, buddy. And of course Brad is choice, and the set and recipe drool worthy. Excellent vid, guys.
Your videos are awesome Brad keep up the great content 💪🔥👍
solid solid editing
loved the rabbit inexplicably yelping out of the pot
Looks good! Should do a smoked oyster episode
Im not seeing BA for about a year. And first that i saw is Brad making fermented mussels!! He step up the game!
They have been ramping up the production on this channel lately, I saw a funny video that was very well done with Brad and Jeff Goldblum a few days back.
Brad's the star, obviously, but there is some very good editing going on here too.
Looks good and delicious, great job Chef!
Shop Rite grocery stores used to carry pickled mussels in two varieties and they were fairly low-priced. The one with the green label was more traditional with garlic/oregano sweet vinegar brine, while the red label had pimentos, chilis and a tomatoey sweet vinegar brine. I ate them straight out of the jar and had to use self-control not to eat it all.
Finally in a new kitchen! Way to go Brad!
2:03 I was nervous he was gonna smash his head against that thing so hard
He does in other episodes!
Editing gets better every video
"make Chris Morocco proud good" is a next level kind of good
I've never liked shellfish, but this video makes me want to try again. (Also: RIP Super Dave Osborne)
i havent watch Bon Appetit in along time and my attraction to Brad still hasnt fallen
the editing is EVERYTHING
The editor had a lot of fun with this episode.
Editing is what really makes this channel, that and the insanely talented Brad Leone
Brad reminds me of Bill Murray in Caddyshack
Leone and Morocco are the reason i come back to BA.
Fun for the whole family 😂... im sure my 5 yo would love that! 😆
I love Brad.
Brad is like a mix of Charlie Day and MacDemarco
"Paparika". Lol
that looks so good
"pistola" is what my Nonno used to call those too! So Italian. Thanks for reminding me, Brad!
This reminds me of the early episodes . Awesome!
brad is just the best
Collecting mussels has been my quarantine activity
That is like my dream job
Whoever is doing these edits needs a raise 😂 they are always so funny and makes the videos more enjoyable than just being a basic cooking video. Plus brad is funny haha
That Paprika is Wildin!! 😝😭🤣😂
The super Dave ending got me good
“Can’t we all just get oolong?” CUTE
Brad Leone be still my heart
I would really like it if you could make Botan Rice Candy. It is one of my favorites and I would love to know how to make it, the inside edible wrapper too.
Omg the sounds haha
1:26 got me crazy! Jeez! Hahaha.
Brad is using the new bench made station knife 👍🏼👍🏼👍🏼
His earl grey tea order is on point.
"Pistola"
Made me picture a flower with a glock
Brad "put that over some rice" Leone
I love the editor haha
Brad we all love you papa
احسنت صنعا صحتين وعافيه يسلمو good foods 💯💯👍🏻💥
He's a teen golden retriever now
I’ve never been this early for a “It’s Alive!” video
I love brad
green-lipped mussels are my favourite shell food ever
i love mussels. i love brad.
Hey Brad, fermentation idea: mulled peaches. Alcoholic peach slices you keep on the shelf in a vat. Ice cream topper. Love your shows.
Shoutout to that Benchmade Station Knife!
The balenciaga and gucci references killed me :P
Literally need one channel for each of the ba peeps
Buddy he has his own channel now!! Brad Leone
Wow 😍
That looks interesting Brad!
Who is responsible for editing Brad's videos? Dude needs a raise.
Have to dive it to brad he was probably thinking about “pistilo” in Spanish lol
how long to these last in the fridge? thanks for the video guys
not gonna lie i been waiting for Brad to pop up on another video
Finally Brads longshoreman-style dress matches the recipe
0:56 🤣
Hurray for Super Dave at the end!
yummmmmmmmm
any idea how long they will keep once pickled? Thinking of making as an app on crostini. it would be nice to make a few days ahead to minimize prep the day of service.
As long as you fridge them, they should be good for a few days. Not too long as the vinegar will make them have a weird texture
@@juanblanco1371 gratzie.....looking forward to making this
Love all muscles but this sounds awesome
Literally can't stand the sight or even the idea of a mussel but it's Brad. Like, how can I not click