Brad Makes a Fermented Mexican Pineapple Drink (Tepache) | It's Alive | Bon Appétit
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- Published on: Wednesday, May 10, 2017
- Bon Appétit test kitchen manager, Brad Leone, is back with episode 7 of "It’s Alive," and this time he’s brewing up a refreshing batch of tepache. Highlights include, "I want to drink this all summer long" and "I hope this doesn't blow up."
Seal photo courtesy of Eva Rinaldi
Woody Harrelson photo courtesy of David Shankbone
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 Makes a Fermented Mexican Pineapple Drink (Tepache) | It's Alive | Bon Appétit
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Can you please add the actual measurements and full directions in the description or provide a link?I'd like to make this with a pineapple I have ripening on my counter at home!
Would just like to mention that pineapples stop ripening at harvest, same as most berries.
+Michael Cangimilla listen to the video
The charismatic charm of Brad has me giggling like a tiny school girl--and I am a 200 pound man. Also the editing is top notch as always.
Really? I think he’s annoying.
+Constipated Carrot Constipated Carrot
Just a PSA from a friendly ex-farmer. Pesticides, fungicides, insecticides and fertilizers are still applied to organic produce. The only difference is that the poisons are organic in origin. They can be equally or even more dangerous to human health than their non-organic counterparts when consumed. If you're the type of person who feels strongly about washing produce, organic produce needs to be washed too! Organic doesn't mean safer.
+PONKY i think i read that there was a battle going on whether it could be irradiated and still considered organic a few years back
+Quinten Franks slight nitpick there are non studies that can confirm that, and there are some that states that nutrient values are the same
Idk who's editing these videos, or how much they're paid to do so, but they need a raise
+Squilly I think amiel stanek is the editor.
+Squilly but she did look like a minion
He makes me wish my name was Vinnie.
When you watch this, it is, Vinny
One of my favorite Brad Quirks™ is when his mouth gets ahead of his brain and he just adds ‘I believe’ onto the end of the sentence.
or when he just stumbles in theiddle of a sentence and doesnt stop and tries to complete the sentence
Yo why does this guy always look like a crab fisherman?
You mean hot ?
he probably lives in Brooklyn
I'm super happy to see tepache featured in this episode! However, I have to point out that being a Mexican dish, it is made with the leftover shells of the pineapple, without the flesh, which was probably served in some fancier dish.As a poor country we enjoy the pineapple and then use the shells for tepache, instead of throwing them away. This is a cornerstone of the most authentic Mexican food; it's something I love and call: "the elegance of scarcity".
Could you please share your recepie?
+Ely How much pineapple do you use? I usually do 1 per gallon, but it looks like Brad is doing two?
"Do you want to get ants? Because that how you get ants"
+Andrew Marson are we still doing phrasing?
Lannnaaaaaaaaaa
This dude would make a good cartoon character voice. Haha maybe it's just me. Kinda sounds like one already. Maybe he did some voice overs in a past life. Lol
Maybe a big ole goofy dog