Brad Makes Gravlax (Cured Salmon) | It's Alive | Bon Appétit

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  • Published on: 13 February 2020
  • Bon Appétit’s Brad Leone is back for episode 63 of It’s Alive, and this time he’s making gravlax! Join Brad as he shows you how to transform salmon into the perfect cured addition to any breakfast or meal, shows off his prized ball bearing collection, and asks whether we’re alone in this vast univer– wait, I’m getting word he’s just asking how to pronounce turmeric. Tune in to find out!



    Join Bon Appétit test kitchen guy, 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 Gravlax (Cured Salmon) | It's Alive | Bon Appétit
  • Runtime : 16:25
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COMMENTS: 40

  • Mara Maldonado
    Mara Maldonado   7 hours ago

    I think turmeric is said with a rhotacized schwa....I might be wrong. Depends on the dialect, obviously

  • Dumont
    Dumont   8 hours ago

    imagine putting pickled red onions on there instead of regular, raw ones. So good.

  • Johnny B
    Johnny B   12 hours ago

    I'm sorry but did Brad and Chris just sniff the ground pepper mix and not sneeze??!? Like whattttt?!?! 😱🤯

  • elize baaren
    elize baaren   14 hours ago

    Everyone needs a gabbie in their lives.

  • maisa
    maisa   16 hours ago

    god i love brad so much

  • Tylor Miranda
    Tylor Miranda   16 hours ago

    You're in NYC and you didn't get a bagel... for shame. lol

  • 26munu
    26munu   18 hours ago

    Brad could you please make "Boza" for next time? It is a fermented bulgur and bread drink, very delicious!

  • B K
    B K   21 hours ago

    Good job editors!!!!

  • Atledos
    Atledos   23 hours ago

    im confused at first bcs i read it as cursed salmon, but whatt? why? and then cured

  • bartimus09
    bartimus09   1 days ago

    Always feels like Brad's trying to sell me something...

  • justinrill
    justinrill   1 days ago

    i related to Brad's cereal box/woodchuck comment

  • Majin Buu
    Majin Buu   1 days ago

    "A little cream cheese, OH GEEZ"!

  • high horse
    high horse   1 days ago

    I can't get over Molly's disgusting lisp

  • Robert Eichler
    Robert Eichler   1 days ago

    So when are you and matty going tuna fishing in nova scotia?

  • matteo mata
    matteo mata   1 days ago

    the shocked old lady with the laptop is like my favorite edit, I hope it stays

  • Todd Hollerson
    Todd Hollerson   1 days ago

    This would be a nice video if there was some duct tape over Brad's mouth. Haha

  • Alex Numberi
    Alex Numberi   1 days ago

    8:10You know you’ve watched It’s Alive so many times when you say “DELAANEEEYYY😈” everytime Alex exists

  • Danielle
    Danielle   1 days ago

    I'm your basic average fishAnd I'm here to save the dishYou can't stop me cause I'mFish Pos-si-ble

  • Ekul Notrahw
    Ekul Notrahw   2 days ago

    Just did this and used a stove top cold some method, turned out amazing !

  • Ja frost
    Ja frost   2 days ago

    Does this guy remind anyone else of a competent version of Andy Dwyer?

  • THEAmazingMe
    THEAmazingMe   2 days ago

    Danger or troubleHe’s there in a bubbleYou know that you always can callFish Possible❣️

  • Jamie Irving
    Jamie Irving   2 days ago

    One of the best YouTube videos I’ve ever seen on one of the best YouTube series I’ve ever known. So well done. Can you link the company for the chef’s apron? I want one...

  • Leonardo davila
    Leonardo davila   2 days ago

    What happened to Vinny?! I need to know. The chemistry they had was gold.

  • jonas mitander
    jonas mitander   2 days ago

    so who's gonna tell him lax means salmon in swedish...lax isn't a substitute word for gravlax, gravlax is a shortened version of gravad lax which means cured salmon in swedish

  • gkiltz0
    gkiltz0   2 days ago

    What has the pork been cured of?

  • deprofundis
    deprofundis   2 days ago

    The editing was kinda too much in this one, too repetitive and too many sound effects. For the record, I normally LOVE the editing in these, eg, in the Doughnuts Saga of It's Alive. Or Gourmet Makes. Don't hate me, though, it's just an opinion.

  • LUCY MORGAN
    LUCY MORGAN   2 days ago

    watching brad nail something is very rewarding. posi vibes only!

  • Charlotte
    Charlotte   2 days ago

    Nordic squad ;)Never heard of Gravlax/Gravad lax with turmeric and bay leaves (or chili for that matter) but I'm sure it's a nice twist of the og :p

  • Amazingly Awkward
    Amazingly Awkward   2 days ago

    I hope the editor gets paid handsomely, both monetarily and in food