Brad Makes Fermented Peanut Butter & Jelly

I can throw [beep] in the air, catch it.

[classical music playing]

[chuckles] Oh God.

One more time.

[grunts]

Hey guys. [indistinct] [laughs]

I can't. I can't do it.

[beep]

Hey guys, today on It's Alive!

we're going to be making fermented

peanut butter and jelly sandwiches.

We're gonna be doing a little fermented jelly,

and then some fermented peanut and pecan butter.

It's not really fermented that that much.

I don't, I mean a little bit.

Yeah, a little bit, let's have fun. Let's do it!

[energetic music]

This episode sucks.

[beep]

Alright, first up,

the nuts.

Alright, let's start with, let's start with the,

with the nut butter.

Okay. 12 ounces of peanuts and four ounces of pecans.

We're going to throw them in the oven, about 350.

Don't go walking away,

and don't go taking, uh, what do people name their dogs?

Don't go walking Hank, alright?

You want these things to go from nice, fragrant, beautiful,

to, I don't know, scorched. Real fast

[rattle snake slither] [pan clanking]

What is that?

That's what we're going to do here.

Just going to weigh out the berries while they roast up,

okay?

Six ounces. Ope, Kev, that one's for you bub.

Then we're going to do,

[rattle sounds]

we'll do like 10 blackberries, like 15 blackberries

and then we'll do six ounces of the blueberries.

We'll do more.

We'll do seven.

I'll give them a little dusting.

I'm gonna give him a little dusting

of sugar and light brown sugar.

And then I'm gonna give em a little light seasoning of salt.

Oh! Check the knots!

They're done, I'm not playing this game no more Kev.

Should go a little longer, [beep]

[oven door slams]

Probably even go a little higher.

Turned it up just to Skosh.

Got my vac bag triple sealed, alright.

It's basically like what we did with in the, you know

in that, oh God,

in that, uh, fruit letter, in that fruit, in the fruit

leather video, same kind of thing, right?

We're just rotting fruit in the bag here folks.

So, [grunts], the nuts.

Not yet, [whistles], Kev, vac seal.

[motor sounds]

You getting this?

Today, watching the paint dry with Bradley Ceone.

[music]

[grunts] Oh God, let's toss it.

We've come this far.

You know, this is what I'm talking about.

You start getting distracted, burn your nuts, ruin your day.

[yelling in the background]

Couple more minutes.

Just a couple.

[pans clanking]

[beep]

Perfect. I crushed it up a little bit, [punching sounds]

as one would.

Helps the fermentation get started,

mix the juices, smashy smash,

and look, it's beautiful, right?

Now you ferment, let that thing just ferment.

[grunts] The nuts.

You could, we should just do a whole video

about toasting nuts.

Everyone's going to say No Brad, there's not enough

but boy you know I can I will make a

we could make a, we could make a full episode about that.

Basically am!

Oo you see that? Look here, Kev.

See that? As opposed to like that? You know?

That's what I'm talking about.

Then they toast up, ugh.

Ah. Oh, oh, oh.

[snaps]

Just another minute Kev!

I'm so thirsty.

Oh, yeah!

So once these nuts come out of the oven,

we'll let them cool down. [beep]

[music playing]

I, no, we can't do that yet.

The nuts. [grunts]

Those are nice, we'll let those cool off.

Put it on a cool tray.

Then just gonna pop it in one of these big empty fridges

with weird stuff in it.

[doors close]

And we'll wait a minute.

Alright, now look at this thing, huh?

My God.

I think we what, did we find this thing in a garage sale?

The [beep]?

Yeah, baby. Oh God, are they done yet?

Some folks call this, um, what?

The butt of the bread? Or the bunkie I've heard.

The bunkie.

My wife's family calls it the bunkie.

For three.

Oh

Let's check on those nuts huh [whistles]

Just for a second.

Last chill.

I dropped my nuts bud.

Oh God they're everywhere.

[music playing]

Let's blitz these bad boys up.

[grunts] Fire in the hole!

Oh God.

Oh, oh, oh you know what? It needs this.

Duh! When were you going to tell me Kev?

Alright.

[food processor mixing]

Today on: Watching Paint Dry

Ope. Here we go.

This is a great time. We can add the buttermilk, but

we'll add a measured quartered cup.

And you can use way from yogurt.

You can add anything as long as it's got some culture in it.

Fire in the hole!

[food processor mixing]

I feel like it's not doing anything though.

It's just spinning!

Well, it worked at home.

[music playing]

Did it die?

[sad music]

So, you know,

we experienced a little technical difficulties.

And this thing, it's just not getting there.

It's starting to smell weird.

So we're gonna, a little research quick with the team here,

and, we we're going to try it in the Vitamix

and see what happens.

Alright. Well, here goes nothing Chauncey.

[grinding sound]

Yeah, it works great.

[laughs]

Let's try the tamp job.

I think we need a grinder, aye?

I need a grinder stat!

It's doing something.

This is where I'm going to add a pinch of salt.

A little bit of honey.

I hope this doesn't screw it up.

[mixing sounds]

It looks like cookie dough.

[music playing]

Nope.

Not good.

[coughs]

[grunts]

Okay. Maybe it just needs to go more.

Maybe I added too much buttermilk, but it's like warm.

I don't know.

It's just not very nice.

The nuts are cool that we were, you know, had in the, in the

in the freezer, but they weren't like, I think inside

maybe they still had a little bit of residual heat

and maybe that was enough to gum 'em up like that.

And just kind of get weird.

The reaction with the buttermilk.

I'm just, I'm just not quite sure,

but the one that I made at home,

whoop!

[upbeat music playing]

Which was going to be our magic swap, worked out nicely!

[sniffs]

It even just smells better.

It smells like a nut butter, which is,

which is a good one Brad!

Cause this is a pretty easy recipe.

Right? [laughs]

So also five days, our berries fermented,

[music playing]

and they got dark.

Look at that! Dark and jammy kinda.

And you know, this particular bag, it fermented plenty

for what we're doing.

In two more days, if I turn the heat up a little bit

or put this by a warmer spot, it, this thing, these ferments

you do have to watch. Because when they start to go, they go

I mean, this thing could be a very pressurized bag bomb

in no, in just a few days. Okay?

Especially in the summer, very active! Okay?

But a slow, cold one, is kind of maybe even better.

You know, a longer one might produce a little bit

more alcohol, which would burn off in this next process

which is going to be the cooking.

Okay. We're going to cook it down,

reach the temperature 220.

Like I said before that'll allow the sugars

and the pectin to gel and form

you know what we're getting after.

Something spreadable on bread

with my wonderful nut butter

I did make, hey, I made this, [plate crashes] good googly!

I did make this whole nice little sour dough.

We can put it on that, but you know what,

I'm kind of a sucker for just like store bought, just

like soft sandwich, like, you know, mom bread, you know?

Or my mom bread, you know?

And we'll make them make a little sandwich.

But first, let's open this bad boy up.

I'm gonna put it in the sauce pan.

I'm going to add a little bit of light brown

and white sugar. Say a half a cup. Okay?

Medium - High heat.

And we'll just keep stirring.

Alright. We hit it. 220. I'm going to turn it off.

Let that cool down just a little bit cause it's ripping.

Alright.

220 degrees Fahrenheit

but that's the temperature we needed for, like I said,

the sugar and the pectin to form it into our jam spreadable.

Nice. So I'll let it cool down.

Like I said, we'll pour it into this.

And then I store it in the refrigerator.

Mm. Oh that's delightful, huh?

Reminds me of like a pop tart.

So this is the one I made a week ago in my fridge

but this set up nice.

You know, look, I mean, it's, it's not jelly.

You're not bouncing a marble off it, but that's okay!

We're just gonna make a little sandwich.

And this is the ferment.

This is the fermented with buttermilk.

And look, it looks like, it looks

like nut butter to me!

Alright, we're just going to spread

that as much as you want. You all know the drill here.

Now let's go for the jam!

Put it on the other side.

Some people put it right on the peanut butter.

I feel like I didn't,

I don't know, dude.

I feel like somebody probably does. American psycho [beep].

So look at that. Alright. Here's an important step.

Don't miss this part. Okay?

You want to take the second piece of bread,

put it right on there.

Alright. A timeless classic.

Let's cut it!

Huh! Vibrant colors! I can't wait to go pick some berries

and make this like a fresh one.

Look at that! Peanut butter and jelly, right?

[crunchy eating sounds]

Hmph!

Checks out!

Success!

Well that wasn't, but, but this was!

The fermented jam, home run.

I think it adds a fla- a little bit of umami

a little bit of a strange depth

of flavor to it that I find really enjoyable.

I really like this! This is fantastic!

Maybe if I upgraded my equipment,

I got a better grinding processing system,

maybe just a big mortar and pestle

and just fricking do it for hours.

You know? Sweat into it for salt. Who cares?

Well, I'm going to eat it.

That's disgusting.

Oh, I guess the jet landed.

Good God.

[beep]

Alright guys, well, yeah.

Fermented peanut butter and jelly sandwich.

You don't have to make a sandwich.

Hell, you don't have to make peanut butter. Okay.

But I do recommend you make yourself some homemade jam.

It's really satisfying.

Everybody likes it and you don't have to make sandwiches.

You know, you can put it on just toast

or you can put it on roasted leg of venison

some hot cam and bear on a baguette or some

fresh-made sour dough. Okay.

But whatever you do, make some jam.

People love, people, lot of people

make their own nut butter.

And they're probably like,

[plane turbo sounds]

flipping me off right now

you know, because they, they, but I do, I do really like it.

I love to like try and make some type

of miso paste out of maybe my mess up over there.

We'll see though. I'm more concerned about the buttermilk

but it might be alright,

just add a bunch of salt.

Oh God, we'll see you later Kev.

[guitar music playing]

Bon appetit!

So, the nuts!

[screams]

[upbeat music playing]

The nuts! The nuts! The nuts!

The nuts! The nuts! The nuts!

Gonna need to give the nuts a little toss Kev!

The bunkie! The bunkie!

[sirens]

[music playing]

[beep]