Brad Makes Fermented Hot Honey | It's Alive | Bon Appétit

[@arkeag]

It‘s 2022 and Brad is still in our lives. Maybe things aren‘t so bad after all.

[@gravity00x]

Amen to that.

[@JimiPain]

Great, now you jinxed it

[@DlaxPomp]

Yeah, about that...

[@Blowaah1]

Boy do i have some news for you.

[@anon9322]

i miss the old editor, dude was funny asf

[@Eiji___]

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

[@petebaker8864]

It's on Hulu

[@gravity00x]

Just watching Brad do anythinig would be enough. Such a fun person.

[@Operation3Sixty]

Why would you want to pay for the exact thing we get for free right here?

[@Eiji___]

@@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

[@Operation3Sixty]

@@Eiji___ Lol okay, I totally get that. We all want more Brad Leone!!

[@robertlee5768]

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

[@AngelusNielson]

You gotta have a translation for his gibberish. (It's part of the charm)

[@The-new-carnivore-me]

I know. It’s brilliant.

[@beclops]

Brad comin off like a real squid hound in this one

[@nikopipo2643]

Hahahaha

[@davedavidson9936]

I got a similar vibe

[@bug3518]

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

[@The-new-carnivore-me]

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!

[@1.2.1.0.R.I.O]

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

[@Ryfrye]

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.

[@rohankabadi389]

I needed this.

[@salsinatorsalsa]

Same

[@erwinseifert8211]

Im using @salsa as a "same" button

[@cliffyleathersons5848]

Me too. Been a rough few weeks

[@MrMeecees]

I felt that.

[@NEETGirlGaming]

Brad self proclaiming himself as a Samantha just makes sense

[@TheCacklingHyena]

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!

[@nkathryn93]

1. I love Brad. So much. 2. Kitchen is gorg 3. Completely unsurprised that Brad’s a crystal guy

[@gabrielwannes9220]

Had a really crappy day today. This cheered me up instantly.

[@joolz5057]

Same

[@ChimRichalds750]

I had a good deep laugh at “little chile mop.”

[@arkwmymates2423]

Relatable gabe, relatable.

[@brandonmichael2633]

Same

[@rileyjoseph3488]

Dude same.

[@superimpious6073]

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.

[@marcoramirez1991]

We were 10 seconds in, I love this man. *Helluva snack, helluva treat, helluva dinner*

[@imacrazyguy5831]

Really got me deep in my childhood memories talking about Prince Caspian.

[@garrettstephens8168]

Brad looks like one of America’s founding fathers with his hair grown out and pulled back.

[@PaoloBosi]

If only he owned one or two slaves it'd be the perfect cosplay..

[@flutechannel]

Brad Franklin

[@patrickkelly1590]

@@PaoloBosi Not so much in Connecticut.

[@jsccs1]

Founding Farthers*

[@tamlandipper29]

I feel like you'd be in a better place e if he was.

[@RandomOldGuy40]

Shout out to the editors of this show. Always on point.

[@XAssassinTotX96]

This seems like possible the easiest fermenting process I’ve ever seen

[@kalihqabrown4907]

Everyone's talking about Brad not having a hat on... Why is NO ONE talking about his PONYTAIL!?!

[@jleddy]

My mother told me “If you don’t have anything nice to say, don’t say anything at all.”

[@aslanpatience8278]

Big up for not submitting to the agenda driven status quo of short hair. Stay true hero.

[@MrNoochie7312]

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!

[@TheChemicalchrist]

There very few people I follow on KZbin. 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!

[@NZKiwi87]

Brads a bloody gem. And so is the editor 👍

[@bexski579]

i miss the clips of "allicin" that would play whenever Brad talked about garlic

[@natalietran6151]

Brad is carrying this whole KZbin channel rn and I’m lovin it!

[@nanoflower1]

"And .. yeah.. I don't know where we were going with that." Is one of the most Brad statements ever. LOL.

[@sirephlyrrian6242]

oh no, where is the hat? Brad, blink twice if they're holding it hostage

[@Woozlewuzzleable]

Maybe he wants to show off his new "hair".

[@hamzasyed]

@@Woozlewuzzleable I was going to say...looks like Brad got a hair transplant! Good for him!

[@hxnbe]

fermented honey ANYTHING - you have my attention!! Always great to see Brad on the feed!

[@courtnaypower4808]

Yes I do like Brad and his recipes, I'm contemplating trying garlic and honey again

[@YeetMeDadi]

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"

[@alwkw3783]

Yes! Love all things Brad and fermented!! I've made hot honey a few times now and it's an amazing condiment 😋

[@neeltheother2342]

Was not expecting the googly-eyed crazy Barney, I needed that. 😂

[@BekimOsmaniTR]

Brad is the reason why anytime im cutting garlic I always say gotta get that allicin going

[@DROPTHERIOT]

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 !

[@joesutinen7705]

Am I the only one who is absolutely in love with Brad's new house/homestead? Like talk about the dopest setup.

[@TheeMontz]

“Shot one and ate him… erm.. harvested one” 😂

[@jeremyburton5047]

8:02 Lil Chile Mop, watch for this upcoming artist!!!

[@hukmai]

The way Brad casually reaches over the top of the fridge make me feel smol

[@luluf01]

ohhh man, killed me with the rooster talk. "I don't know where we were going with that"

[@masefudogg]

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

[@spencersmith3482]

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.

[@MW-jm8qb]

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.

[@keturahmaracle8191]

Come for the food, stay for the chicken soap opera. 🐓

[@TheLizzifer]

I don't want a KZbin without Brad. Ever.

[@evant667]

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]

Ferment for 1-2 weeks with the cloth, then add a lid or transfer to another container and keep at room temp 😀

[@the1heart]

@@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?

[@Indoorcat13]

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?

[@kjdude8765]

Fridge to stop the fermentation.

[@Cyrribrae]

I was waiting for this key information lol

[@jmurphy6011]

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.

[@Mastermindyoung14]

@@jmurphy6011 put them on a burger 🤤

[@spencerwilson6212]

Any Brad is good Brad. My favorite food person to watch

[@Dimpaul7]

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

[@TotallyNotHobson]

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.

[@Dimpaul7]

@@TotallyNotHobson thank you hobson. Although after a month since I commented I still appreciate the reply.

[@patkpatk]

Was wondering the same thing. Love Brad but could’ve used a little more explaining in this one

[@HeyRoosty]

When he said caspian I knew he was struggling. I mean I knew way earlier because it's Brad, but that solidified it.

[@GrandDegree]

This show is the only reason I'm still subbed to this channel

[@LGreenhow]

The camera guy couldn't contain Brad's desire for crispy sweet spicy chicken. No mortal could.

[@rick98765]

I've been wanting to try fermenting for a while, this convinced me to finally try it 🤤.

[@airmax899]

I don’t think there’s a show out there that never misses to the extent of Its Alive

[@aslanpatience8278]

Just a dash is equally awesome in a drastically different way. They are buddies though so it makes sense 😉

[@rolandsmash]

Nobody’s talking about Brad’s casual ponytail?

[@dannykapz]

We need more Brad. I know Im not alone, let's start a movement

[@curiousk5884]

Really good to see brad making something fermented.

[@kbk2192]

Brad is the only thing keeping this channel going

[@Dragons_arecool]

I forgot how much I love watching Brad 🥰

[@hadmatter9240]

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.

[@StacyODell]

Just Brad being the Bradest Brad he can be.

[@thecanadianteapodcast]

"Barney but not like crazy.." Brad Leone, 2022. We love this man!

[@ej732]

Been doin the garlic and honey since the video years ago, love it.

[@samburd7240]

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

[@jordanb9161]

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

[@Marethewz]

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

[@stixgrim8064]

Okay a crystal in the kitchen for good energy, now i know this is a dude of my own heart ^^

[@Lagniappeson]

I could listen to Brad talk about roosters and hens for another 4 hours.

[@terrorfex1611]

LOVE hot honey. Absolutely making this!

[@johnnyballgame2739]

Hey Brad, love the vids. For the hot honey, how do you stop the fermentation/store the honey once it’s fermented? Thanks!

[@camkay3633]

fridge

[@emmaconder7854]

Fridge

[@sacura605]

Being down the temperature reduce entropy 🌈

[@Jennaiswkdlol]

Brad describing himself as Samantha is *chefs kiss*

[@kitson51]

I loved hearing Brad talk Roosters 🐓 🐓 🐓!

[@inayamulla7780]

brad with that crystal is oddly adorable

[@nickie6208]

Best breading for your chicken is House-Autry

[@imKane]

1000 more episodes of It's Alive plz and ty

[@SavageGreywolf]

It took me a moment, particularly with the added er, 'artwork', to realize that Brad mean 'Barn-y' and not 'Barney'.

[@caffeineTX]

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]

How did it go? Same quantity for me I’m a little worried lol

[@caffeineTX]

@@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.

[@billbones666]

@@caffeineTX yeah 24 hours later and I have way more jar space than expected! Thanks for the reply

[@higd5991]

More Brad - always.

[@michaelisennock8391]

The last minute is worth all I own.

[@cynthiamartin2904]

I spent half an hour trying to find out what "WOURDER" was and why I had never heard of it...lol You are too funny Brad...lol

[@PatrickBrophy]

Brad and Chris are the only reasons to keep watching this channel.

[@yamaharacing85]

gotta love the last 30-60 seconds of its alive

[@macyjudkins8667]

dying at"5 crystal protected minutes later" ahaha

[@mynameis999]

What a unique item. Talking about hatless Brad.

[@DismemberTheAlamo]

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 :)

[@jamessadler7]

After it's done fermenting do you store it in the fridge?

[@DismemberTheAlamo]

@@jamessadler7 - I do but it rarely lasts for more than a week

[@broadwaywes]

He did the Andy chop for a second!!!

[@seanoreilly1832]

I love the idea that before filming began, Brad was dunking his hand into the honey like winny the pooh

[@RPRsChannel]

4:34 *_The top of my fridge is warm. Are you sure it's not too warm for this potion?_*

[@ThatOneWeirdChannell]

i love how he says every other time. lol idc lol but love it dude

[@mikeygz8335]

No better day than a BA upload day!

[@katliven]

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.

[@LuLeMen]

after it's fermented a wekk or two, can you store it in the fridge with a lid? how long will it last?

[@TheMisterHotdog]

Definitely wanting to know this too

[@whitleynicole3416]

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!

[@stephanieconley2766]

When do we change the cheese cloth to a lid? After a week?

[@celitacantrill10]

My favorite chef, that recipe looks delicious! Thank you.

[@sappermills]

Brad really embracing that 1822 life

[@dariosantacruz]

Did he just finally figured out why did the chicken crossed the road?

[@thingsstuffandetc]

Yup. Going to do this for chicken wings for Super Bowl Sunday

[@TheGenuineMaverick]

How do you store it after the 2 weeks???

[@paullmight42]

my day doesn't start till Brad mentions Garlic and Allison...

[@Smileythephotographer]

Definitely needed a new brad video for this terrible day i was having

[@danieldilks6160]

been waiting for this, awesome stuff

[@cjbonifati1247]

Brad just showing off with the knife skills this episode sheesh