I miss the test kitchen 🥴 if I’m correct Condé Nast chose not to lease the space anymore but this change to using sets makes these videos less.. fun if that makes sense.
Contract negotiations were a disaster and their Editor in Chief got the boot. That's what happened. While BA is still a thing, the Test Kitchen is no more - at least the one that we enjoyed so much - most of those people are gone except for maybe Morocco and Leone, while I don't think people want to watch the Morocco and Brad show - it was more of an ensemble. They may hope that lightning strikes in the same place twice, but that isn't going to happen. Their lease had nothing to do with it, although Covid-19 definitely played a part.
I just made the Morocco Potatoes and was blown away. I rarely cook potatoes because they are not really exciting and as a side I am more of a rice person (the earthiness of potatoes sometimes bothers me). His dish may have changed my mind. I used siracha as the hot sauce and I think it could have used a splash more vinegar, but it was still excellent. No offence to the other BA chefs, but Chris Morocco deserves so much credit as so many of his recipes have worked out for me; hands down the best recipe talent they have.
I love smashed potatoes. A long long time ago before she was wildly famous, Ree Drummond put a recipe on her blog for something she called "crash hot potatoes" and I have been in love with smashed potatoes ever since and have probably seasoned them 100 ways. I am going to have to try hot sauce and sour cream mixed together. Also, I'm with Brad--having leftover potatoes is never a bad thing!
I love potatoes. In basically every form. I’ve been using a garlic olive oil to coat a russet, then coat with salt, pepper, crushed garlic & a few red pepper flakes. Then bake. Not unusual. Just a current fave. My family really enjoys English Roasted Potatoes which ive just discovered this year. They are a process, but so worth it. And I’ve stopped making homemade Pierogi because we’ve got a local company that makes them just as good as mine…I’ll pay the $12 for a dozen. So good
those are just roasted potatoes lol, why the english bit i wonder? Anyways if you wanna up the roast potato game try swapping around some different potato varieties, boil 'em in beef (or other) stock, seasonings and water then put in a colander and toss to make a mashed potato like coating, then roast in bacon (or any other flavor full) fat
I love the perogies! I want to see how the other parts of the recipe are made though, like the dough, onions, and kielbasa. Most of the recipe was already made.
Man, I really love a Salade Nicoise, but I also love the intense saltiness of anchovies in it. There is a bit of confusion (for me at least) as to what anchovies really are in different cousines. Here in Sweden the common anchovy is Sprattus sprattus, which we put in our "Janssons frestelse" and is a soft fish spiced with sandelwood, but in Italy (and France as I can comprehend) an anchovy is of the species Engraulis encrasicolus. That dry very salty little fish works so well with the tuna in a Nicoise, along the capers, the potatoes and the olives.
Is it weird that I wish these videos were filmed in the test kitchen instead of this generic tv kitchen? There always seems to be something missing and I think it is the atmosphere the test kitchen provided.
when brad says "wourder" and there's no text box making fun of it, it just hurts. bon appetit is juuust not the same. brad doesn't even look like he's having fun anymore :(
Samantha, if you love rich baked potatoes, try Turkish "kumpir", there the inside is scooped out and mixed with butter and lots of cheese, and then reinserted. It's so good! And now imagine Brad in a kiddie pool (dressed!) together with those potatoes, floating them around and playing submarine. 😄🙈
All of the recipes here are awesome, to the first chef though I will say that as someone who's cooked in kitchens for years I was always taught not to add the salt to my water when boiling potatoes until the water is boiling. Once the water is at a rapid boil is when you're supposed to add salt to the pot.
the smashed potatoes dish looks bangin - high-fat so would def serve that with a grilled piece of chicken and a big ol pile of greens, maybe asparagus. and you absolutely can't go wrong with pierogi
brad is like that goofy guy that sits behind you in class that you had a crush on and he was always nice this comment is sponsored by the hair tie on brad’s wrist
Did Brad reach the Italian New York Man age where he is required to wear a leather belt and gold chain? Or is he just getting ready for his inevitable future?
I question how Rawlston boiled his 3 rather large whole potatoes in 15-25 minutes when Harold said his single, small diced up boiled cooked in 20. I’ve boiled whole potatoes and it has never taken 20 minutes, it always takes quite a bit longer than that.
I made ketchup one time bc we were making burgers and I didn't have ketchup. And I didn't want to go to the store. But I had diced tomatoes, apple cider vinegar, brown sugar, tomato paste, and an immersion blender. It worked. I love ketchup
Harold!! What it be like? What that thang do? Yeah brown that stuff! When, when Harold are you going to get your own show? Pierigi por real? Looked good! Why you at the end! Should be the star! Thanks for sharing this Harold! See you next time. 🧑🍳🔥🫑BobbyRay /Chef
i add a water brine to the oil when making the potato chips. yes and oil and water are a no no but just a spoon at a time: infuses the salt into the potatoes
Conde Nast ( the parent company of BA ) leased about 30 floors of the One World Trade tower years ago for a high price. Over the years with the publishing industry not doing as well it became a significant burden to pay that rent. So they sub let some of the floors before the Covid crises. Now I just don't think they need that amount of office space. The test kitchen was on the 35th floor on the front of the building. Conde Nast has been trying to deal with the lease in some way. They were forced to pay back rent lately. The corporate offices might stay in the building, or move. But I don't know that the test kitchen will ever be returned to? We'll see.
Strangely did not feel this was really the chef's favourite potato recipes but rather 6 chefs do 6 potato recipes, which is fine. Just call it as it is. BTW, the test kitchen, have you done away with it?
Why would you boil potatoe whole with skin on if you are just going to peel them and cut them up anyways for a creamier potato salad????? Would it not be quicker to peel them first and cut them in smaller pieces for a quicker cooking time?
Has anyone tried not washing off the starch before frying? In my experience of frying potatoes, the starch doesn't really stop crisping (potatoes are made of starch so once you wash away the first layer, your just left with the next layer of starch anyway). What does stop crisping is the water you left on after washing. So my advice would be, don't bother. Save your 6 paper towels and freezing hands and 15 minutes of your life in which you could earn far more than the cost of buying a bag of crisps (or chips as they say in the colonies).
question about the potato chips: she said that the starchiness of russets are best for crispiness, yet she washed off the outer layer of starch for crispiness. am i missing something??
the chemical composition of the russets, or what's inside the potato, works best for fried crispiness, but the loose starch on the outer layers of the potato slices would create a layer between the oil and the potato, thus making it less crispy.
Sorry, Chris, but you want to take that sour cream and mix it with au jus powder. It lends beefiness that goes with a potato _way_ more than hot sauce.
