I am allergic to everything basically. Not seafood, though. I just choose not to have any. Except for crab!!! I LOVE crab! If I ever became allergic to it I would lose it.
About the mayo and sour cream thing: I've found that letting your dip/dressing/whatever rest in the fridge for a day or two really makes it taste SO MUCH better. I've made some god awful ranch dressing and this totally saved it!
Couldn’t agree more, I’ve heard lobster is a bit like a mix of crab and shrimp. Honestly I mostly just don’t like the texture, but crab is fucking delicious in all ways and is way more tender. Probably why it’s so gd expensive, many more expensive than lobster.
to me personally, they don't differ that much. creme fraiche is much less tangy and has higher fat content, but in that sauce recipe it wouldn't make much difference, i think. the sauce itself is pretty meh. at least, to my taste. and apparently, david's taste. there is just something about cream and mayo mixed together with spice that just puts a bad taste in my mouth (quite literally).
Mando Brown tart isn’t as sour as sour. U would describe something as sour if it were extraordinarily tart. It’s just two variations on a taste, one more extreme than the other. I know it seems like splitting hairs, but that’s quite common in cooking and taste descriptors. It’s an important distinction to make as far as flavor profiles go. Some less sensitive palettes may not be able to taste a difference, whereas more “seasoned” chefs who tend to have more sensitive palettes would insist on a difference. Sour cream is basically a more sour, thinner version of creme fraiche, conversely creme fraiche is thicker and less sour (thus described as “tart”) than sour cream.
Uh, I think your problem with Gordon's sauce is that you used sour cream instead of craime freche. Completely different and it's what he used in the King Crab video.
Loved this video! I was totally rooting for BA the whole way! I do wish we'd gotten a comparison of how the crab alone tastes using the 2 different techniques-- does steaming it actually make it taste notably better? Definitely seemed like it made a difference in the peeling process, though!
The reason the crabs came out well, according to Brad on its alive on that video was that salted water causes the crab meat to stick to the shell. IIRC, brad took the sea water and did that and like clockwork, stuck to the shell.
Not only is that garlic, chilli, miso butter super good but imagine eating in the wild on some snow in front of a fire, that shit will hella warm you up, now im craving crab like a pregnant woman 😂
Any time I'm feeling sad, I always have a marathon of a bunch of David's videos and I always feel better! And David not being miserable and making whatever he wants is definitely one of the best prescriptions for the sads lol
Honestly i love this episode the most ! I am so happy that this episode is you making something you want and like! You can really tell the difference in the video for sure! Make more of these!
Thanks for this video. I think the more “outrageous” recipes are fine once in awhile, but I really appreciate when you try recipes we could actually make ourselves at home
Well if you buy your sambal oelek sure. Making your own will increase the ingredient count tho(sambal oelek is a southeasian chili paste consisting of garlic, asian shallot, bird's eye chili+ regular chili,lime, ginger and sometimes palm sugar/tomato to mild it out. And depending on which region of Malay/Indonesia some oil. Some also use shrimp paste. Also it is traditionally made with mortar and pestle which is why it's called "oelek" which means to mix and ground roughly with a stone)
Also turns out Rick Martinez(I guess he loves heat cos sambal is pretty spicy for most Westerners) has an article on the condiment LOL www.bonappetit.com/story/sambal-oelek-hot-sauce-can-do-everything
@@robertolie6798 tbh in the netherlands sambal is a pretty common thing cause of our past with Indonesia but I literally put sambal on at least half the things I eat.
I love your content and the effort you put into all of them. I have been with you from the very beginning and I can clearly see your progress and how much you have improved!!
Put a wet rag under the metal bowl when making the mayonnaise. That way you can pour in the oil while whisking and not having to stop and start. Will make the mayonnaise consistency better and easier to make. Great job as always!
Fun anecdote: I was once in Chile and me and my family were almost suffering from a freaking heatstroke due to how hot it was so we decided to go eat at the nearest place (mainly to get some sodas/water in order to not die). It was this local seafood restaurant and we ordered Centolla (basically Southern King Crab) because we had never heard of it. We were thinking "Oh maybe it's some kind of soup or something like that" but then the waiter comes with an entire silver plate with an animal almost as big as my arm resting inside it and I almost fainted from the horror. Since then I have avoided watching anything King-Crab-related but this is the first time in years and I have just remembered why
Gordon's seems too fussy and heavy for such high quality fresh ingredients. I'd go with Brad's if I were actually getting fresh crab straight out of the water. If I wanted to make a sandwich I'd use Gordon's for the mayo.
Yes!!! My favorite seafood is crab!! I’m excited to see which one comes tastes better. It’s great to see you making videos like this and know that you want to do make this.
Best mayonaise is belgian mayonaise! An egg some wine vinegar mustard salt pepper and vegetable oil. If it stil needs some extra acid add some lemon afterwards
David! You are so great, and I really wanna see you try to follow a BA test kitchen recipe video, with only the audio. Sort of like what Carla makes some celeb guests do back to back. You could even use one of those videos? Just a rough thought, but it could be super fun!
THANK YOU for saying you like crab more then lobster! I love both but when I say I actually prefer crab to lobster I get looked at like I’m crazy. But crab is so delicious!!
Sour Cream + Mayo is a pretty common sauce in Scandinavia, though we usually eat it with dill and lemon. It goes great with practically all seafood! Maybe it's an acquired taste, not quite sure, but I'm not native to the area and I still enjoy it.
I’ve made both. As much as I love Gordon and his recipes, Brad is just on another level. He makes dishes that ANYONE can enjoy. Not just people who can afford the luxuries Gordon can.
Hey, i would just recommend that if your mayo comes out green then when you make it trying doing half olive oil half another oil, the color comes from bad olive oil.
Nobody: RU-vid: After discussing the matter with a lot of users, we've decided that they want us to make the criteria for "verification" more strict. A Lot of Users: Don't do that. RU-vid: Kay.
I am big into having great sauces with the foods we make and oddly enough some of the best tasting ones I have tried come from a lady in Thailand who literally cooks outside because she does not have a kitchen and a lot of her ingredients come from what she picks herself, which a lot of them we do have access to here. Her channel is Cooking With Sros very worth watching. (and she lives in sea food heaven there, lol, so jealous of the proteins she has there to cook with)
I was thinking your top 3 or 5 favorite recipes that you've made and 1 of your favorite meals that you would normally cook on like a regular Tuesday night
You cannot go wrong with Crab, let alone King Crabs! I much prefer Brad's style of show to Gordon's; yet he kills on network television (Master Chef/Hell's Kitchen). Apples to Oranges in comparison to Brad Leone, whose a mastermind in his own right. Brad's ability to delve deeper than just Prep, Cook, Eat is what's so charming and welcome in the BA test kitchen.
You should test the ways they cook the crab leg. See if the technique really had anything to do with the way you were able to separate the legs and the flavor.
Obviously coming in late, but crab > lobster is NOT unpopular...at least not to me. I genuinely like how both taste, but I love the subtle sweetness to crab that I just don't get from lobster. It's...more buttery to me. Which is weird because I always hear lobster described as having a buttery texture, when it's always felt more grainy to me.
