Bon Appetit Test Kitchen

omg. so you mentioned this thing about chris (who I don't know) and in my mind I am like, "oh guy who you end up being surprised is straight? probably from boston." and lo and behold when I look him up online.

"Newton is a suburban city in Middlesex County, Massachusetts, United States. It is approximately 7 miles (11 km) west of downtown Boston."

I call it the Ed Norton Dissonance.

haha

I demand to learn the vulgar Molly nickname

I made the omelettes, they were good! Feel like i could whip them up any time, which is saying a lot for me because I'm very nervous about cooking anything without a detailed recipe in hand.

Also, lol, Newton, my high school's rival.

I am def gonna try Sohla's variant on a White Russian.

I liked how in the recent cocktail ep Sohla was the only one who kept showing up to try every single drink, uncommented upon.

Ok, after the coffee one, I legit hope that she's keeping it together.

Chris & Brad do Gourmet Makes was pretty lol, I'm glad the commenters got their wish (would be great if they have more swapped shows in the can).

Watched it this morning as a palate cleanser from reality and I was dying. Brad is such an ADD toddler and I love Chris a lot lot--I love their affection for each other even though they're opposites. Super great.

I made the Gojuchang roast chicken. It was ok, a lot of effort for what it is.

Really enjoyed the bagel bites episode of Gourmet Makes a week or two ago.

Andy >>> Antoni

One sure sign of mental/emotional decline has been developing a parasocial crush on a bon appetit person. Time to log off

Oh I have crushes on several. But they all spend way more time preparing food than I could ever stand.

I mean, there is an upside to being with someone who cooks all the time.

Ugh, Molly making that gross ostrich egg with whipped cream and salmon roe, only for both of them to agree that it's gross, just wasting food. On the other hand, can't wait to see what show swap today brings us!

there's lots of wasting food going on in bon appetit. the whole taking one bite from every dish on a restaurant menu feature !

the ostrich egg was just eldritch tho, no arguments

I feel like the food waste that happens in the BATK and related adventures is somewhat justified in that they aim to teach people how to make better food at home, thus enriching lives and possibly leading to less food waste in the form of thousands of inedible household kitchen disasters. That’s probably what they tell themselves.

Also OF COURSE Molly made the most insufferable thing in the coffee episode. I’d grab a drink with Sohla anytime though. I also like how they wove all the pourover silliness together in the editing room.

Brad’s visit to Tillamook made us wish we got Tillamook ice cream here out east.

I made the the spicy katsu chicken sandwiches, although I dialed back the spice level. They were good, nice crunch.

I made Molly’s Grown-Up Mac & Cheese. She used all parm, I did cheddar, fontina, parm bc I value cheesiness. It was silky and wonderful with no roux necessary. Whole stick of butter though. But it’s spread throughout a lb of pasta.

For the Delaney restaurant series, they always insist that the crew eats the food and that it doesn't go to waste.

I'm baking the BA 'shockingly easy no - knead focaccia' today, it has indeed been easy going so far.

Claire doing Brad's show was delightful btw.

Yes it was. The editing on that show is top notch.

I want a dirtbag covers podcast where ppl attempt to approximate these recipes on a strict budget w no fancy gadgets.

The crew did an "In Coversation" thing at the 92nd Street Y a little over a month ago, though I wouldn't recommend it unless you've watched a lot of the regular videos.

https://youtu.be/eUJzqChe3FQ

Chris's having worked at Vogue maybe another bit of "wait, he's not gay?" dissonance.

I need to know how many of the same navy shirt jacket suit Amiel owns. Like does he have 12 of them or does he just wear the same one EVERY. SINGLE. DAY.

We made a version of this last night and it was surprisingly amazing:
https://www.bonappetit.com/recipe/pasta-al-limone

For the Delaney restaurant series, they always insist that the crew eats the food and that it doesn't go to waste.

ok, this makes sense and I probably should've just assumed this. I guess I often don't consider how many crew members there are for these things

i almost never watch these but the one where claire tries to make her own jelly bellies was really entertaining. i appreciate that she takes a stupid task very seriously and gets genuinely frustrated when things go wrong over and over.

I had no idea this thread existed but the bf was just watching the video tour of their home kitchens and paused to turn round and go, "wait, Chris has a wife and kids?" at me and then I click here and it's a running theme of this thread

anyway I haven't explored the full, uh, Bon Appetit universe but I like the ones where he recreates dishes after a blindfold tasting and gets all the surprising obscure ingredients

I had also assumed Chris Morocco was gay, as had my gf

God, of course Delaney hasn't cooked anything in his parents' house and just chose to do show & tell with the vinyl he brought with him, jesus.

looool

the Gourmet Makes for cadbury eggs was seriously impressive

I'm planning to make Molly's chicken soup today, which is p much the same as any chx soup but with pulling out the breasts earlier and adding a lot of dill. Anyway the point is to freeze it for later so I'm going the whole two carcasses and prob like 16 C of water if I can fit it in the pot.

She does it with ditalini pasta but for the g/f versh should I sub in rice or thai rice noodles? Not for the frozen tubs, just for what we're eating today.

ok I am definitely going to try to make a shrimp salad sandwich (inspired by the "pantry sandwich" home ep)

Rick's grilled cheese + spicy tomato soup/dip looked heavenly and super easy to make also

The latest episode with pantry sandwiches was extremely enticing imo

Claire opening a jar of tuna in olive oil was ADORABLE sorry but it was

Also Brad being all “yeah so I just have some elk + venison meatloaf lying around plus dome pickled vegetables I already made, I’m making cold sandwich out of that, word” i.e. “Shit, I forgot that assignment was due today”

Also Amiel really is a Wes Anderson character

yeah Brad's version of pantry cooking was so inaccessible that the captions had to make fun of him

today I made a breakfast sandwich using Cristina's techniques and it was excellent I must say, pan fried english muffins w bacon fat >>> toasted with butter

I've been obsessed with these videos for about 18 months, ever since the one where Claire and Brad make sourdough bread. I love Brad's stoner metalhead vibe, and the way the editing makes subtle jibes at his expense, and Claire's laser-guided on-it-ness. But I love em all really, though I went off Claire slightly after the Creme Egg one, because a) she hates the filling but the filling is delicious, and b) she tried to make a custard for the filling when it is not a custard, which was making my partner literally scream on the sofa next to me. The "Making Perfect" on pizza was my favourite TV event of 2019.

I wrote a thing for the Guardian lasy year on these YouTube cookery stars and interviewed Claire, and she was awesome. She is clearly pretty freaked out about everything that has happened since they started doing these videos. I also interviewed Babish for the piece, who was an absolute sweetheart, really earnest and heartfelt, and Scott Weiner of Really Dough, who really loves pizza.

i tried to watch the garlic ginger paste video last night but they went waaaay too overboard on the frenetic/jokey editing on that one

I got hooked thanks to Carla, so I hope she gets a TV show out of this, if that's still a thing.

Also, I swear by BA's recipes. If I have ingredients I don't know what to do with, or am looking for a recipe for a certain dish, I always check them first. We get a lot of courgette in our veg delivery, and I've been doing their Summer Squash pasta recipe to use it up, and it is delicious. And I'll second the recommendation for Molly's Adult's Mac'n'Cheese. Often if I'm cooking alone in the kitchen, I'll whack one of their YouTubes on in the background, to keep me company.

Rick Martinez is aces too, <3 his nail polish. And Carla's great. She did a fantastic interview with Pamela Adlon on the podcast recently.

Loved Claire eating matzoh while also having clearly baked a giant pan of bread. It's rough for Jewish bakers.

Brad’s visit to Tillamook made us wish we got Tillamook ice cream here out east.

― El Tomboto, Saturday, April 4, 2020 12:27 AM (three weeks ago) bookmarkflaglink

I've seen it at the Social Safeway, and I think at the Cathedral Heights Giant.

Will keep an eye out! Thank you.

I've been into the videos (thanks to Tombot actually), but since lockdown we've actually started making a ton of the recipes, they've been great for inspiration. I think between my wife & I we've done:

-focaccia
-Earl Grey tea bread
-banana bread
-buckwheat chocolate chip cookies
-Tahini billionaire bars (with spicy additions)
-spaghetti al limone (except not spaghetti, and this has really changed our approach to pasta tbh, using parmesan + pasta water + lemon for a sauce rather than drowning it in red sauce, although that's still delicious too)
-sour cream biscuits
-galette (used the dough for a caramelized garlic tart from the Plenty book)
-maybe more things, it's all a blur of cooking and youtube

I guess that's the BATK legacy

I often cook my noodles in lightly stock cube'd water

I've never tried it before, and NOM the results were OM NOM NOM (also, you can make a pasta bake from the leftovers with a little extra cheese and some breadcrumbs and that is fantastic also)

There's a printed recipe for these dishes in the blurbage in the YT video if watching Sohla have fun is noxious to you

Jacques Pepin would never do the "wacky" stuff.

I don't blame millennials for much, but I do blame them for wackifying otherwise perfectly good cooking videos

I do like Sohla, tho. It's not her, it is the editing.

yeah it's not her at all, it's the need to make everything "cute" and "funny" when her technical skill and regular personality would be enough

of the new folks, I think Harold is quickly becoming my favorite.

I’m half-watching Harold make General Tso’s chicken and just... why do people in this show keep using the term “slurry”? 😬 like i get the usefulness of the term but I’m definitely not the only person watching who thinks of this every time one of them says it.

I know he's not BA but whenever I watch one of Matty Matheson's videos I have to switch off after a minute or so of really unfunny self-conscious weirdness and yelling and unpleasant, billowing ego.

Sohla and Priya have a video in the newly-built NYT Cooking test kitchen...

welcome to my mid twenties xp

https://www.youtube.com/watch?v=ksgkpdxPPy8

The NY Times is building a huge kitchen studio

Guys I made a whole other thread for non-BA youtube cooking content but OK

#onetestkitchen

Which thread Tombot because I would like to get in on that

food youtube channels that are not terrible

thanks!

LOL

Bon Appétit
Bon Appétit
5 days ago
You may have noticed that we removed the most recent episode of ‘It’s Alive’ about seafood canning. Unfortunately, we showcased the canning process inaccurately and we apologize. In the video, we chose to use a water bath instead of a pressure canner so we’d be able to physically show the audience what was happening within the jars throughout the canning process. We know how important it is to show safe food handling for our audiences and realize this wasn't a responsible way of demonstrating the process. We made a mistake, and we promise to learn from it.
If you tried to can seafood in the way we did in this video, we recommend that you discard your resulting product and start over. For more info on safely canning at home, please refer to the USDA's Complete Guide to Home Canning. The information is based on research conducted by the National Center for Home Food Preservation in cooperation with USDA’s National Institute of Food and Agriculture (NIFA). Learn more about both here: https://nchfp.uga.edu/publications/pu...
For more about safe food handling and preventing botulism, please consult the CDC here: https://www.cdc.gov/botulism/consumer...

5.7K

Jesus

You're dead with Brad

well that's monumentally stupid

It's Botulism! with Brad

I have this idea that I want to do a video series where a set of contestants "cover" a BA recipe, with the goal to do it as cheaply and deliciously as possible. handicaps (i.e. must be vegan, convenience stores only, etc) are handed out at random. whoever spends the most money loses even if they made the tastiest dish. penalties for using fancy kitchen implements. etc.

my q is: what would be the cheapest way to rig up 3-4 people with head mounted cameras kenji style, that would actually be watchable sound/video quality-wise?

I'm joining the New York Times Food desk! This is a dream job, one that I hope will not only allow me to tell great stories (and film more video!), but bring new voices into the fold at the Times. It's been...a year, and I'm feeling really grateful today.https://t.co/kTDAWToZVM

— Priya Krishna (@priyakrishna) March 24, 2021

Priya's cool, I love her vids.

https://www.grubstreet.com/2021/03/bon-appetit-test-kitchen-hbo-max-series-enjoy-your-meal.html

the link I followed made me think that Conde Nast/Bon Appetit itself was developing a workplace sitcom based on the Test Kitchen, the reality is less terrible

I like this guy's wine videos

https://www.youtube.com/watch?v=PqW_sMhA5-Y

He’s very good.

yeah he’s good!
i watched a thing of his about wine labels & learned a lot