Brad Makes Fermented Citrus Fruits | It's Alive | Bon Appétit

a pinch of salt, sea salt, what recipes are okay once in a while, you know, but too often, you know. I can't, no, that's not true, I can write a good script for your cursor, they don't do that anymore, they don't do that anymore, okay, that's nonsense. I'm going to cut the squid. I love squid. Oh, so tender, hot and quick on the grill. whoo whoo boom one of the most sustainable creatures in the ocean cold hot fried I'm like bubblegum but with squid ooh the name of my squid and my boat I don't know, I'd really have to think about that a bit I can't just throw it away I can't throw it there without thinking.

I thought about it a little. It's spring here in New York. I'm going to try to catch some squid. I'd love to do an episode of it. but I don't know if we can make it in time we go at night the lights the guy comes on to see me move they come running and then you catch some cute ones dancing it's like the Little Bay Bridge but you know jiggin, well that's where a little vinaigrette and that will add some herbs, but you can break it up with my little fingers here and this is just fresh parsley, cilantro and mint.

Well, you can use any herb you want. If you have tarragon, you can use that. like tarragon and then we'll do a little toss, you toss, oh that smells good, go ahead and check out that little bit more. Oh, a meal, hey, hungry friend, you know that the way you serve food is just a representation of how you feel. and I care about the people you're feeding, so I wanted to be nice to you because I care about yamo or what good food, good, easy, mm-hmm, that's as good as preserved lemon for me, sometimes it's hard, It's like the floor. cleaner, right?

You're making the product, yes, but this is much lighter and more aromatic. I would, I would be very happy with that right and I would put it in a magazine, yeah, yeah, thank you, you want to stab me in the eye, okay, that was great, oh, you want to. trying it will only interest you and then you just pack them in a jar, you smile, I mean come on, how could squid be so good. I was telling you that I was telling your sky to eat that's not saying one of the most sustainable. fish in the ocean, right, no, it's not a fish, I just don't know how to pronounce what they're called, that sounds good, that sounds good, yes, cephalopods, you said, yes, yes, that's like octopus and cuttlefish and to fish jigum at night, yes. and I feel like a lot of people don't like getting my name, every name, my ship, midnight, okay, oh, thanks buddy, yeah, thanks for stopping by.

Hi Gabi or Molly or anyone who wants to try something really delicious that involves controlled rock, Molly. I know. you do controlled rot, aka fermentation, aka flavor, yeah, Black has his herbs, the kumquats, so it's a vinaigrette with

fermented

kumquat, grilled squid, cold meat, oh wow, like ice cream, like a cold cocktail. I can get into that, yeah, you want to try just one. Yeah, I mean, you know you can eat more if you think, oh wow, that's good exactly or even like a mitten for an oyster or something, so I said, so I judge you, Molly, okay, cook, I made you a sandwich, that's not true. at all you can't just say it because it's funny it's true I can't pronounce things Gabriela I made you a sandwich here you have a clean 425 okay cool I'm super happy with this such a balance this is a really good dish I would do it again and man, I think it's a really easy way to make a next level kind of vinaigrette or sauce or minion still or whatever, like I like to say, it would also be amazing with shrimp. or you know, it would be really good with that little mash mixture until you get ceviche ooh meow, next time I love seafood, I love fermenting things and remember, have fun doing it, okay friends, appetite, we can have some pho, It's pretty good, so happy, now it's a little salty, it's my voice, let me get you a fork, let me keep that one, yeah, I'll be in front of the cameras, it's really kind of therapy for me, talk a lot, think a lot in a think a lot that's not that talk think a lot I like that I'm going to use that from now on instead of talking you know that Gabby is very good at thinking a lot