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.