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  • Okay.

  • God, this isn't the hardest one, so Well, so far, I have a sensitive mouth shut.

  • I'm not good at this.

  • Hey, what's going on?

  • Everybody.

  • For first, we feast on Shaun Evans and you're watching hot ones.

  • It's the show without questions and even hotter wings.

  • And today we're celebrating Thanksgiving the best way we know how.

  • And that's with Bradley Oniy.

  • He's the test kitchen manager turned Starr and host of It's Alive with Brad.

  • And it's alive going places.

  • Go check those autumn bone appetite.

  • It's youtuber streaming channels.

  • But first, a very special Thanksgiving feast with wings of death.

  • Bradley only.

  • Welcome to the show.

  • Thank you.

  • The wings of death, huh?

  • Yes.

  • Yeah.

  • I'm excited, man.

  • You know, I had a little taste of a couple of your sauces.

  • You know, It must been what, a couple of years ago?

  • Yes, Ali, to three years ago.

  • And they were pretty, uh, un enjoyable.

  • All right, So we do this, huh?

  • Realize curse.

  • They kind of let it fly.

  • What?

  • Nice quality chicken.

  • So it's a real Thanksgiving miracle that this bald man and a guy named Brad who talks about fermentation or somehow eating hot wings to an Internet audience of millions, especially when you think about how it all started.

  • Do you remember the day that you went from dishwasher to TV host?

  • It was more of a progressive.

  • Build me when I started there was there really wasn't a video presence.

  • It was, if anything, it was like a couple of recipe riel, short format hands and pans, as we used to call him like overhead shot that I'm doing things that my hands were done.

  • Clean swaps, yada, yada Boring.

  • Not to me.

  • Not cooking, you know?

  • So we started to experiment with other formats, you know, more personality driven, actual human conversations and whatnot.

  • And then it's alive, which, you know, on paper probably shouldn't have happened, Seo, but same thing I always think about that.

  • I always think about that.

  • How, uh, we were like two guys that against all odds and in such a bizarre way, kind of survived that pivot to video, which was like such a massacre for, like, the rest of new media.

  • But somehow Brennan shot Wait, put it that way.

  • It sounds great.

  • I wanted Thio keep that human element of cooking The mistakes that you know, they're having fun with it learning, you know, because a lot of people are going to make mistakes.

  • Who, even when I'm doing things right, things happen wrong.

  • I was really I'm glad these chicken wings, you know, this whole Thanksgiving special, I was like, Oh, Christ, he's gonna pull out Freak big turkey legs or turkey wings, you know, World Thanksgiving special.

  • We got some boards on the tag, you know, but the best for me.

  • And then we have some some table decor.

  • You nailed it.

  • But I see you got some milk, too.

  • I want to take a wing to talk about fermentation, and I mean, this is a compliment because it's really amazing how you've taken this niche extremely specialized topic and made it one of most popular shows in the zeitgeist.

  • How would you explain food fermentation in terms that even a simple chicken wing talk show host can understand?

  • So it's basically just controlled raw.

  • It's what people did before we had refrigeration.

  • Essentially, things are starting to break down through different, whether it be yeast, bacteria, fungus is or combination of all of them working together to break things down.

  • And a byproduct of that is a lot of healthy probiotic benefits for us, which air we're gonna need, Shawn, we're going to need him bad.

  • Have you ever for gotten to ah, burp?

  • What do they call burp?

  • Chequered.

  • Oh, yeah.

  • We've had some explosions and then had, like, a bottle of kimchi blow up in your hand or anything.

  • Yeah, Back before I knew about different grades of quality and bottles for withholding pressure from the inside.

  • I was using what they call in the industry.

  • Ornamental bottles, like the pop top ones you get at a little restaurant, Get your water in it.

  • So I was making the lambrusco and I I pulled it off the grapes and I was looking good on the secondary fermentation in the bottle to produce carbonation like Chris Morocco.

  • He's what is a senior?

  • I don't know what the hell is title is, but he's a food at her bone appetit.

  • Worked for years.

  • He's great.

  • He's standing next to me and I'm looking at it and I go, I don't think it works.

  • Chris, I don't think I don't think it carbonated.

  • I think I'm gonna open it.

  • Fuck it.

  • And as soon as I, you know, those will pop toppy things soon as I like went to even, like, push it a little bit.

  • I'm talking like a 12 gauge shotgun booth and there's glass turned in the sand.

  • I had little micro cuts on my face.

  • Chris was fucking shaking.

  • He didn't talk for, like, two weeks.

  • And I mean, there was there was basement Bruce gone ceiling on the floor on my face, ever.

  • Luckily, all jokes aside, I mean, it's funny as hell.

  • Now.

  • Well, okay, someone catch a shark.

  • Could have been a really could've been a real bad day.

  • Well, thankful on this Thanksgiving that it didn't go down like that.

  • Let's be thankful I didn't Me or Chris.

  • Morocco did not go.

  • And that is such a lovely Segway to the next wing.

  • I love going blind.

  • Let's see.

  • All right, Brad, we have a little surprise for you here because you can't have a Thanksgiving feast and not invite over some guests.

  • So earlier this week we reached out to some of your comrades in the test kitchen.

  • So here they are.

  • The bone appetite test.

  • Kitchen Avengers grilling Brad on Thanksgiving.

  • First stop is Guess who?

  • I don't know.

  • Deputy food editor Chris Morocco.

  • Son of a bitch.

  • Hey, Brad.

  • How you doing, Buddy?

  • Cyril, pal.

  • Chris Rocker from the test kitchen case, Your eyes are too full of tears to see who it is.

  • Have you ever been in a helicopter?

  • And if so, why?

  • I want to talk to my lawyer helicopter ride one time.

  • But it wasn't like for fun.

  • It was I got was hit by a car.

  • Whoa.

  • She had to take, like, the ride to the hospital I got there.

  • It wasn't free.

  • It was, like 30 grand.

  • But yeah, me and my friend, we were We were It was our fault.

  • We were on a TV or Perry mug.

  • Know of your listen and crazy bastard.

  • I'm flying around.

  • I don't know, I was 18 or something, you know?

  • And, uh and we took this one turn on the inside, and we look, we didn't see any cars come in.

  • But soon as we came around that turn marrying the blind spot, Toyota Camry boom ahead on going about 40 and poor girl driving.

  • And she was like she just got her license like, two days and you're not really looking for in a TV to turn the cargo?

  • You know, assholes.

  • And this girl, like she was shaking her teeth and drive for two years.

  • She had fucking get there.

  • Appears I made that up, but it probably would happen.

  • All right, Now we'll take a visit from Claire.

  • We'll have sour herself.

  • Seems she has to say, clear in the test kitchen.

  • Apocalypse for being invaded by zombies.

  • What piece of equipment do you take from the test kitchen as a weapon And why?

  • Oh, yeah.

  • And it bonus points of is more creative than just a knife, which I believe you've chosen before.

  • I would get the largest container to carry water because, you know, zombies.

  • I mean, unless you're talking about some, like, 40 days 40.

  • What's that one called with the fucking scary zombies with a running 28 days late?

  • 28 days later.

  • Like that kind of shit, we're in trouble.

  • Just kill yourself, all right?

  • You're not beating those fuckers.

  • Not with something out of the test kitchen, at least.

  • I mean what she said.

  • Not a knife.

  • One of one of my one of my fucking grab a bag of coffee and an onion.

  • Like what are we doing?

  • Packing hide for a bunch of days.

  • I think I could have run a bunch of stupid zombies.

  • Get out of this stupid city, swim across the river, get the jersey and fucking, like head the Duluth or something, you know, And then water.

  • You need quick, man.

  • People get ugly real quick.

  • You'll start killing people.

  • Shit, right?

  • Yeah, Everybody knows that.

  • Zombies, Right.

  • What the hell do people get weird?

  • So I would try to get water and get the hell out of Dodge.

  • All right, We have two more visitors here.

  • Two more guests at the table here.

  • All right, up next.

  • We have senior food editor.

  • Molly, What will your last meal on planet Earth be?

  • What are you eating?

  • What are you drinking and who's cooking it for you?

  • I don't know, man.

  • You know, maybe something real simple.

  • Give me a real nice, perfect tomato and some fucking salt and olive oil and just get it over with.

  • Let's just take the big map.

  • All right?

  • One more for you before you kill me.

  • Yeah.

  • All right.

  • From your nemesis, Alex Delaney.