Bon Appétit test kitchen manager, Brad Leone, is back with episode 9 of It's Alive. This time Brad takes his skills out of the kitchen and into the woods to teach you how to build the perfect campfire for cooking delicious food outdoors. Whether you're at a campground, backyard, or taking a quick day trip into the woods, Brad's setup lets you get creative and flex your outdoor culinary skills.
This is the first in a four part camping edition of It's Alive.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Grills Steak on a Campfire | It's Alive with Brad | Bon Appétit
broke my finger using that splitting technique on the first day of a week long camping trip in the mountains, it was then i also realized i had for got to pack as much as a band aid. Tissues and duct tape was the next best option.
Brad and Vin's awesomeness aside (and I don't say that lightly), this campfire thing is a brilliant idea. I love cooking. I love camping. I've never thought of a multi-temp fire. This has unlocked a whole world of potential for me. Thanks guys!
Washing pans & dishes. My dad was an island spotter (listener really) who would radio the troops in New Guinea & Australia when the enemy bombers were in flight, headed their direction. He & his crew were brought rations once a month. It consisted of a goat or sheep, packets of seeds, SPAM & a few durable eats. He taught me how to clean your utensils with what you have at hand. It was sand. Almost any river or lake has it in abundance. It works great. No mess & no spreading chemicals around in an environment that won't tolerate it.
I enjoyed this and your other videos that are humorous and extremely detailed. This attention to helpful things that make all the difference in cooking. The generous attitude to viewers in teaching tips and detail in your methods is how you are elevating very good cooks to excellent cooks. Again, inclusivity towards, recognition of, and hard (team)work with your cameraman Vincent makes your videos enjoyable too. Grazie.
I posted a video (the first and thus only one on my pag) adding a few tips for the cookfire (the Cub Scouts) and wild mushroom prep (per a pro mushroom picker) to deworm them along with your (and other BA Chefs) videos in my Chefs section.
I can’t believe you found Morel mushrooms so easily. A few years back some siblings and I tried helping my Dad find wild Morels on our property in Northern Michigan and it took us hours to find enough to cook and eat
Do. Not. Eat. Mushrooms. You. Find. In. The. Woods.
If you're an actual Mycologist or a trail guide with 30 years of experience, I'd say do so with care. Everyone else. NOT. EVER.
Some mushrooms are very easy to mix up. The common whitecap and the deathcap look almost exactly the same. The whitecap is a nice tender mushroom to add to salads. The deathcap has toxins that will DISSOLVE YOUR LIVER. You WILL die, and you will be tortured the whole time you are dying.
Don't eat mushrooms you found outside.
Don't do it.
Baby Huey I didn't say no one should ever forage for anything, I said no one should ever forage for mushrooms. Learn to read.
Berries are close, but a good field guide can easily help you out there.
Anything else, the worst you can expect is usually vomiting and diarrhea.
Mushrooms can easily kill you and make you wish you were dying faster.
Doesn't really sound like a worthwhile risk when your reward is some mild novelty for eating mushrooms you found yourself.
With that attitude, you probably shouldn't even go outside.
Yes, there are dangerous mushrooms that look like edible ones, but making the jump to saying nobody should ever forage for anything is beyond absurd.