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zakruti.com » Dish recipes » Bon Appétit
Andy Makes Grilled Scallops From the Test Kitchen

Andy Makes Grilled Scallops From the Test Kitchen

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Rating: 4.0; Vote: 1
Join Bon Apptit cover-star Andy Baraghani in the Test Kitchen as he makes grilled scallops with nori, ginger and lime. We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buyit really makes a difference. To make them easier to grill, we thread the scallops onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up. Then hang the skewers off the edge of the grill so you can pick them up with your (gloved) handsno need for tongs
Date: 2019-10-25

Comments and reviews: 10


This definitely feels like a video where the boss was sitting behind the camera watching. It has this intensity and uneasiness that most others dont. You can hear Adam Rapoport chiming in throwing Andy off and in general making him nervous. Or atleast thats my impression. Probably was there since this was the video that would go along to the recipe that was on the cover of the July issue. bA, if Im completely off stop me.
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Skew-ers Aargh. I know it's a cultural thing from many cultures all over the world, but it's not effeminate to pronounce w (or th for that matter) in a word. Drives me crazy. How many generations away from home does it take to eliminate that prejudice? Just so you know I'm not discriminating against Andy's Middle Eastern background, my Norwegian father (third generation American) pronounced thief as teef.
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Andy has been awkwardly spaced out in the background of a few video's lately and in this one it comes full circle as he's in another dimension but still pulls off the cooking video. Mr. Two Months face at the end lol, love it. This is the new BA series, spaced out cooking Andy is king but I've seen them all do it for brief moments too
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Japanese people love Mayonnaise. Put some on more of your food. It's delicious. Just a little squirt. On Pork, sausage, bacon, scallions, almost anything. Tuna, Chickpeas, fish. it's a magnificent condiment for more than sandwiches.
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This episode is cursed. I usually always watch a BA video within the first 10 min of being posted but this one I was interrupted 5 times that made me re-watch it later. And even now the video is having a hard time loading 2SPOOKY4ME
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Hey guys B. A. 's editor here, I just wanted you guys to know that Brad is contractually obligated to appear in every video. Also it is very hard to make seasoning seafood entertaining for this long. send support.
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The behind the scenes crew, directors, editors, producers are the unsung heroes of the Test Kitchen. The ouch killed me I thought I was hearing things and it kept happening. (I'm dead. much like the scallops: )
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What About that editing though? I usually love BA videos, but this one had a weird/bad vibe. Was it edited by an intern who really wanted to be in experimental filmmaking instead of YouTube cooking videos?
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My theory here is that they hired a new editor who is eager to prove himself but has not got the feel of the Bon Appetit videos down at all yet. everything is a bit off and really weird: P
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Is it possible that the editor went with Andy's original energy while shooting, and that's why the editting feels like this? I mean, I thought both were kind of fitting
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