Good Eats's topics - tribe.net

Alton & Welch's

2008-12-13T18:25:57Z

Anyone else catch Alton's new commercial for Welch's?

Granted, Welch's is a decent company, but I never thought I'd see Alton shilling on TV.

Interesting nonetheless.

posted in Good Eats - 5 replies

chocolate waffels???

2008-12-13T15:24:35Z

oh, god do i need to try those....

posted in Good Eats - 6 replies

A few GE clips added to hulu.com

2008-10-28T15:36:30Z

Check it out!

http://www.hulu.com/good-eats

hulu has been requesting full shows but so far they only have a few short clips.

posted in Good Eats - 0 replies

Snoozers

2008-03-22T00:42:16Z

I like to watch Good Eats when I go to bed. Let the timer shut the tv off and listen to Alton Brown wow the food with science while I head to sleepy land. I like it.
Reserved

posted in Good Eats - 2 replies

Items on Good Eats

2008-01-27T20:21:29Z

Question: What is the one single use item in Alton Browns kitchen?

posted in Good Eats - 5 replies

New Alton fan

2007-11-25T05:39:46Z

Hi. I'm new to the tribe. I love Good Eats. I always learn something new. I also live on Alton Brown's turf. I used to work the entertainment beat for his local newspaper and one of the stories we pitched doing would have involved me getting to interview him. Unfortunately it was shot down. Oh, well. Guess we can't all get in person food tips and facts. But I do think it's pretty neat that the markets he goes to in his show are the same ones I shop at.

Does anyone have a favorite episode/recipe?

posted in Good Eats - 3 replies

Feasting on Asphalt 2

2007-09-09T17:18:22Z

So how much fun was THAT kiddos? Really, really, really fun TV.

My favorite bits would have to be:

1. the doughnut binge in St. Louis
2. the quest to define Smorgasborg
3. the fried chicken in Mississippi
4. the BBQ pancakes, and ...
5. the nutrea - porcupine debacle

One question I have though ... when did AB put on 30 extra pounds?

posted in Good Eats - 0 replies

Anthony Bourdain on Alton Brown

2007-09-04T20:50:32Z

Anthony Bourdain was recently on the Commonwealth Club broadcast on
NPR. During question and answers he had some very nice things to say
about Alton (and some not so nice things about other Food Network
chefs.)
you can listen at:

http://www.commonwealthclub.org/archive/02/02-01bourdain-audio.html

posted in Good Eats - 9 replies

Anyone ever tried AB's jerky?

2007-08-13T19:25:48Z

I'm halfway tempted to buy some air filters and a $20 box fan, just because this has got to be one of the most gadgety things the freak has done. (well, the homemade gyro cooker with the charcoal starters comes to mind.)

So, did it work? Did it come out OK?

posted in Good Eats - 10 replies

Feasting on Asphalt 2: episode 1

2007-08-09T03:28:56Z

Pretty cool kids, huh?

a. Six episodes instead of four? Excellent!

b. I like that ep. 1 barely got the group out of LA. Just a sign of how unique the cuisine is, eh?

c. Alton and Jean-Claude ... what a funny pair. Wish JC would show up on GE.

d. Nice seeing one of the GE "actors" on FOA ... even if he's dressed up as a big andoille sausage!

posted in Good Eats - 1 reply

dried Fruits

2007-08-07T20:34:05Z

I don't know if it's that he's running out of things to do, or that i'm just not into what he's doing, but the last three shows have been sorta "ok"./

posted in Good Eats - 0 replies

Coconut Cake Revival

2007-08-02T20:06:23Z

Excellent episode ... and the cake looked mui delicioso! But AB's assembly wasn't very appealing. The layers of the cake were uneven, and as he was addign the frosting, I thought I was watching Richard Dreyfus in "Close Encounters". But then that's why the love the guy ... he's quirky and not above embracing the addities of cooking.

posted in Good Eats - 3 replies

"Substitutions"

2007-08-02T20:04:34Z

Ha! That was a riot of an episode! Seriously, how very creative. I mean, they could have just done an episode on cooking substitutions, but to broaden the theme to include the substitution of Deb, Thing, and even Alton was kind of inspired. I'm dissappointed in myself however for not seeing the twist at the end with BA. Should've expected that one.

I also enjoyed seeing all the references to past episodes, and especially the inclusion of the sauce for the shrimp from the island epsiode. And having the cake from the last ep. still in the fridge? Haha!

posted in Good Eats - 3 replies

"Fishin' Whole"

2007-08-02T19:54:01Z

Hmmm ... not that great an episode. Except for the intro with the fish support group, there wasn't much humor, and the dishes weren't very exciting. That's OK though, without a few clunks we wouldn't recognize the gems.

posted in Good Eats - 0 replies

New Feasting On Asphalt starts Saturday

2007-07-31T14:04:03Z

According to my Food Network newsletter, they are running the first season all this week, and then on Saturday at 9 (8c) they start Feasting On Asphalt II. I will have to make sure my TiVO is aware of this!

posted in Good Eats - 0 replies

New episode start soon.

2007-07-09T19:00:06Z

New episodes are scheduled to start on July, 9. I can't wait.

posted in Good Eats - 5 replies

Feasting on Asphalt reflections

2006-08-20T21:29:00Z

Well, I have to say that I thoroughly enjoyed "Feasting". It was still Alton in every way, but it was a different Alton. I less polished and rehearsed Alton. I loved it. The music; the quotes before each commercial; the travelling companions and crew; the stops; the history ... everything just gelled so well together. My only regret is that we only get four hours. I would love if this were a regular series!

My biggest compliment? It has made me want to hit the road! I have a short trip to Idaho planned with friends in November, and I've already informed them that we will be takling all two-lane highways ... NO INTERSTATES!!

Thanks AB!!

posted in Good Eats - 5 replies

Feasting on Asphalt

2006-08-19T11:45:34Z

Comments on Alton's new show? The first two episodes have already aired; two left to go. Food Network is showing lots of reruns, though, if you missed them.

I really enjoyed the two episodes so far. The show is a refreshing contrast to the other marketing-laden dreck that dominates most of Food Network now, and it shows off Alton's personality a bit more than his other shows.

One could argue that it's a direct ripoff of Anthony Bourdain's "No Reservations" show on the Travel Channel, just a U.S. version, with motorcycles thrown in (not to mention the all-male staff) to make Alton's usual nerdiness score a little higher to Tony's on the macho scale. That thought certainly occurred to me. But I think Alton really holds his own here, and starting out in his own stomping grounds (the South) allowed him to really shine. He does seem to have a sincere appreciation for old-style, mom 'n' pop roadfood establishments, which is a wonderful thing.

posted in Good Eats - 25 replies

Anerica's test kitchen ... bleh

2006-08-03T00:32:10Z

Anyone lese find America's test kitchen underwhelming? Every time I catch it I find myself not agreeing or disbelieving their taste tests.

posted in Good Eats - 7 replies

Alton Brown

2006-07-28T14:37:01Z

Two clips of Alton Brown from the CBS Morning Show

First up, a preview of his new show.

http://www.cbsnews.com/sections/i_video/main500251.shtml?source=RSS&&attr=CBSNewsVideo_&channel=i_video&clip=/media/2006/07/27/video1840141&sec=500251&vidId=500251&title=Feasting$@$On$@$Asphalt

Second, car food made with car gadgets.

http://www.cbsnews.com/sections/i_video/main500251.shtml?source=RSS&&attr=CBSNewsVideo_&channel=i_video&clip=/media/2006/07/27/video1840052&sec=500251&vidId=500251&title=Alton$@$Browns$@$Road$@$Food$@$Finds

posted in Good Eats - 1 reply

Water Works I & II

2006-07-25T14:53:42Z

Was it just me, or did this two-parter really kinda suck? I mean, yeah, I learned a ton about water, but barely anything about cooking. When I saw that there was going to be a water epiosode, I was really jazzed, thinking that AB would find something unusual to do with H20 in the kitchen. But instead, we just get a glorified science class.

With the next epsiode being a "behind the scenes" thing, and then a month off for "Feasting on Asphalt", I guess that it will be a while before we see AB actually in a kitchen again.

Bummer.

posted in Good Eats - 3 replies

Pressure Cookers

2006-07-24T13:04:07Z

Does anyone know what pressure cookers Alton Brown prefers?

If he talked about them on a particular show, which one was it?

posted in Good Eats - 5 replies

Alton has a new show

2006-07-02T05:17:50Z

It hits the air on July 29.

http://www.youtube.com/watch?v=qLwbM-nALHY&search=alton%20brown

But he should have chose another title for the show. If he had, this might not have happened.

http://www.altonbrown.com/

posted in Good Eats - 3 replies

Letterman Apperance

2006-06-01T17:40:35Z

I remember this from a few years ago.

http://www.youtube.com/watch?v=8v89rnn76Zw&search=alton%20brown

posted in Good Eats - 6 replies

Scary show promo

2006-03-30T19:26:04Z

There is a new show promo on Food channel that initialy might lead you to believe that Alton is teaming up with Rache Ray. At the end you realize that they are simply having the two shows adjacent to each other. I was having trouble imagining the two of them together.

posted in Good Eats - 6 replies

granola bars

2006-03-29T22:33:54Z

I recently made AB granola bars and they were great. I am curious though if anyone has tried them and if they have any ideas for making a granola bar without the use of honey or p'butter. They seem to be the only two sweeteners I can think of that can maintain the stickiness of the bar....any ideas would be great.

posted in Good Eats - 4 replies

Good Eats on DVD

2006-03-22T15:08:55Z

Does anyone know if the Good Eats shows available on DVD or VHS?

posted in Good Eats - 18 replies

Super Bowl bloggin

2006-02-05T18:45:00Z

Apparently, blogs are surpassin tv ads in popularity according to the advertising rags.

I put together a post on the History of Super Bowl Foods for one of my employers-related blogs if anyone wants to check it out. Was the only thing about "game day" I found interesting.....

You can see the post at http://celebrityfoodsalumni.blog.com

What do ya think 'bout blogs surpassin tv ads? I say YES!

posted in Good Eats - 3 replies

Ham & Fruitcake

2005-12-27T22:29:06Z

Has anyone tried Alton Brown's "City Ham" or "Free Range Fruitcake" recipes? They get rave reviews on the Food Network site, but those aren't very trustworthy. I'm planning to do both for Christmas, and I'm nervous.

Could you still do his "city ham" treatment with the scoring and the spritzed-on bourbon glaze if the half ham is already spiral-sliced?

And how many days does the fruitcake have to sit to be edible? There are only about six days left till Christmas--is that enough time if I start it now?

Here's AB's "City Ham" Recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15538,00.html

Here's his "Free Range Fruitcake" Recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14244,00.html

Thanks!

posted in Good Eats - 6 replies

Celebrity Foods

2005-12-19T05:40:25Z

It's a west coast based gourmet food delivery service. They even have an organic line.

Check 'em out & let me know what ya think.

http://www.cfcustomers.com/
http://celebrityfoodsalumni.blog.com/
http://celebrityfoods.blogspot.com

posted in Good Eats - 0 replies

Braise Rachael Rae

2005-12-17T22:42:47Z

Alton apparently was selected to do his show by randomly dropping a tape off at Food Network. Rachael Rae uses voodoo and witch trickery. So you think she's evil too? Join the rant that grew too big for "Filet Bobby Flay."

http://nevada.tribe.net/tribe/ae0704c6-7836-41a2-aae8-f708a0c9eb68?_click_path=Application%5Btribe%5D.Tribe%5Bae0704c6-7836-41a2-aae8-f708a0c9eb68%5D&r=10441

KW

posted in Good Eats - 50 replies

Flaming Mixers

2005-11-01T15:36:05Z

How may have a Kitchen-Aid with a proper paintjob?

posted in Good Eats - 10 replies

bread box

2005-10-23T00:31:09Z

OK GoodEaters:
What's the Best bread box?
I'm in need of a bread box that will keep my bread from hardening AND molding.

What do you use and recommend?

posted in Good Eats - 0 replies

Come on guys, she was mugged.........

2005-10-22T03:57:48Z

http://www.nytimes.com/2005/10/19/dining/19rach.html?emc=eta1

posted in Good Eats - 4 replies

Hey guys

2005-10-08T05:15:43Z

I started watching because of my girlfriend, and now I'm hooked. Did anyone catch the beer-making episode? Does anyone know of a good link to get the recipe?

posted in Good Eats - 2 replies

favorite fall recpies to go with turkey breast...

2005-10-06T20:26:16Z

...slow-cooked on the grill outdoors? I'm jonesing for some delectible side dishes. What are your favorites?

posted in Good Eats - 5 replies

Alton's New Show!

2005-09-12T17:50:07Z

Feasting on Asphalt

http://www.foodnetwork.com/food/lf_travel/text/0,1904,FOOD_16384_33535,00.html

posted in Good Eats - 7 replies

When AB is touring again

2005-09-11T18:01:39Z

Does anyone know when AB is touring again? I would love to see him in person.

posted in Good Eats - 2 replies

food tv website :(

2005-08-30T14:45:30Z

i like the old site better, when you could just type in an ingredient and have all the reciepies listed. now it seems that the recipies are hidden behind ads and pop-up windows

posted in Good Eats - 6 replies

LINKS TO GREAT RECIPE/FOOD INFO SITES! Please add more!

2005-07-10T07:46:42Z

Here's some of the links I find invaluable when I'm either seeking out new recipes, or looking for a specific food prep tip. I hope they help you, too!

GOOD EATS SERVED HERE!
***********************
http://tribes.tribe.net/goodeatsservedhere?_click_path=Application%5Btribe%5D.Tribe%5B15c47d66-e415-4f0e-93f0-c5b405f0568a%5D&r=10448

This is the space I started in tribe.net, where we all get together and talk good eats, from the uber-healthy to the Elvisesquely fattening, talk 'bout great restaurants, sling our hash and have an overall great time!

BETTER HOMES AND GARDENS RECIPE CENTER
****************************************
http://www.bhg.com/bhg/food/index.jhtml

Once you get past all of their annoying pop-ups, you'll dig on the site your mom's woulda been usin' had the internet existed in the 40's & 50's! If you become a member (it's free) you can create your own online recipe book, access the TOOLS & GUIDES section, including Calorie Charts, Recipe Center, Roasting Guide, Weight-Loss Planner, Videos, Message Boards. You can find me there under "SwankHipster" of course! I dig this site!

CD KITCHEN
***********
http://www.cdkitchen.com/

"It's what's cooking online" ~ With categories like articles, tips & hints, glossary, recipes, crockpot, kids, healthy, chocolate, holiday, easy, mixes and sharp pictures showin' you the presentations of your final meals, it's a handy-dandy lil' online joint to swipe good eats from!

COOKS.COM
***********
http://www.cooks.com

This site is outta site, with zillions of bits of gastronomical wonders for your perusal!

FIREY FOODS
***********
http://www.fiery-foods.com/

Predominantly BBQ related, this site also offers great summertime appetizers, salads and more.

FOOD DOWN UNDER
*****************
http://www.fooddownunder.com/

This site has wee flags accross the top of the homepage that, when clicked, will take you to a smattering of recipes from the countrie's flag that you've clicked on! Invaluable, I tell ya!

THE FOOD REFERENCE WEBSITE
***************************
http://www.foodreference.com

This place is an internet encyclopoedia of all things edible! It's an invaluable resource!

Gernot Katzer's Spice Pages
***********************
http://www.uni-graz.at/~katzer/engl/

Gernot says "On these pages, I present solid information on (currently) 117 different spice plants. Emphasis is on their usage in ethnic cuisines, particularly in Asia; furthermore, I discuss the history, chemical constituents and etymology of their names. Last but not least, there are numerous photos featuring the live plants or the dried spices."

NEW ITALIAN RECIPES
*******************
http://www.newitalianrecipes.com

Pretty self-explanatory, huh?!

RECIPELAND
***********
http://www.recipeland.com/

It is what it's title implies - an online land of tasty treats! You have all of these nifty categories to select from: Thanksgiving recipes, Holidays recipes, Christmas recipes, Chicken recipes, Crockpot recipes, Mexican recipes, Quick & Easy recipes, Cake recipes, Cookie recipes, Dessert recipes, Italian recipes, Beef recipes, Pork recipes, Seafood recipes, Fish recipes, Pasta recipes and so on! Every holiday is covered by this site, so get ready to treat the family to a Ghost Cake at halowe'en, or a great Xmazzz pudding for that uber-fattening holiday!

RECIPE ZAAR
***********
http://www.recipezaar.com
One of those places, yet again, with oodles of everything to tempt your palatte, solve your kitchen woes, and answer those crazy cook questions!

THE CULINARY CAFE'S spices & herbs page
************************************
http://www.culinarycafe.com/Spices_Herbs/

This page is like a dream come true! Aside from offering the general descriptions of the spices, it goes on to talk about their geographical sources, their traditional ethnic uses, the tastes and aromas of the spices, and...now this is what rocked my world - the "A Few Ideas to Get You Started" section which tells you what soices and spice combos go best with which foods!

THE SPICE BARN
**************
http://www.thespicebarn.com/spicelist.asp

this uber-cool site has everything from a Spice Dictionary, Recipe Swap, Spicy Tips, Links and more. It is basically a big fat ad for THE SPICE BARN (TM), but it still rocks!

T.PAUL'S GOOD EATS
******************
http://groups.yahoo.com/group/tpaulsgoodeats/?yguid=93368374

This is my Yahoo! Group for food. Welcome to the group that will bring you recipes of all kinds, from entrees, desserts, salads, sauces, to vegetarian cooking, cooking tips, links to great food sites, and more!

We welcome all folks to post their recipes, kitchen tricks, advice, and so on. Please ~ Pull up a chair and dig in!

THREE GUYS FROM MIAMI COOK CUBAN
**********************************
http://icuban.com/

I love uban food, so these guys rock in my book! The site is actually a pitch for a TV show these fellas did, but you'll find sme serious traditional Cuban eats on their food page!

ITALIAN FOOD FOREVER!
*********************
http://www.italianfoodforever.com

This joint is a veritable cornucopia of recipes, cookbook suggestions, forums, and so on, that I really dig on for Italian eats!

Best,
T.Paul
a.k.a.
the "Rockabilly Chef"
http://tribes.tribe.net/goodeatsservedhere?_click_path=Application%5Btribe%5D.Tribe%5B15c47d66-e415-4f0e-93f0-c5b405f0568a%5D&r=10448

posted in Good Eats - 0 replies

Meeting AB

2005-06-28T04:07:45Z

I met our man Alton Saturday afteroon, uploaded the picture (feel free to start a food fight in the event I am not allowed to post pictures)....He is such a kind man, very funny, and so polite! Most book signings I been to, the author stays behind his/her counter/table: I'm glad Alton was brave enough to leave the security of the counter....

posted in Good Eats - 11 replies

How in the dickens...

2005-06-06T18:19:52Z

Does anyone know if Alton Brown has an email address for questions, or to submit recipes to his site? I've tried looking, but can't seem to find one...

posted in Good Eats - 2 replies

Schedule on FoodTV

2005-05-15T03:37:30Z

are the news ones on Thursday nights now instead of Wednesday? I'm confused.

posted in Good Eats - 1 reply

Butterfly a turkey?

2005-04-01T06:48:23Z

Howdy all,

I tried AB's recipe for butterflying a chicken. I didn't broil it though, I baked it for 90 minutes at 350. Although it came out delish, next time I'm going to cook it at a hotter temp.

But I digress. I'm thinking about butterflying the turkey this year. Anyone have any suggestions on cooking time and temp?

Thanks in advance,
Bubba

posted in Good Eats - 3 replies

Top 10 local eats in Playa del Carmen, Mexico

2005-01-21T20:52:39Z

Hello fellow Food Lovers,

There are restaurants for all types of budgets and tastes in Playa: Japanese fushion to Argentinian steakhouses. I've listed the local Mexican restaurants tucked in the corners of Playa's growing culinary oasis.

1) Best Tacos- La Carreta on 30th & 28th
2) Best Seafood Soup-El Oasis on 12th and 5th
3) Best Fruit Juices-100% Natural on 5th
4) Best Steaks-Buenos Aires or Tango's on 10th and 15th
5) Best Local Seafood-Paisano Veracruz on Benito Juarez
6) Best Authentic Mexican Food-El Fogon on 30th and 26th
7) Best Tourist Trap-Ajua's on 6th St off of 5 ave.
8) Best Italian-La Rucola on 26th btwn 5th and 10th
9) Best Breakfast-Le Bistrot on the beach at 8th St.
10) Best Bakery- Super Panaderia on 5th btwn 4th and 2nd

For more info on Playa del Carmen, Mexico please visit www.mayanrivieravilla.com or e-mail me at nako@mayanrivieravilla.com.

posted in Good Eats - 2 replies

Finally Healthy Alternatives to Harmful Household products we use daily

2005-01-20T18:14:33Z

Hello, Jay and Shelley here,
Got some new exciting information for you - have a read!

As you know - my "big picture" is to eliminate expenses through healthy choices with a consumable product. It is true, I have been researching a company over the past 4 months after first being exposed to them at the Health symposium in the latter of 2004.

Shelley and I have decided to add it to our expense elimination program for the following reasons:
1) It is an amazing substitution to products we purchase weekly and highly consumable.
2) The products are highly versatile and create a very healthy environment for our home and bodies.
3) The testimonials are incredible both here in Canada and the US ( I witnessed it firsthand at the Richmond Private Golf & Country Club at a hosted event by the top Canadian Distributor)
4) The products replace the following products we use daily ( which by the way may have harmful ingredients such as Propylene Glycol, DEA, Sodium Lauryl Sulfate (SLS), Alcohol, Aluminum, Talc and many more. Here are the everyday products they replace:
a) Body soap, hand soap, bath soap,
b) toothpaste
c) Shampoo, Conditioner, Moisturizer ( body, face )
d) First Aid applications, Sunburn applications,
e) Greens products and Flax products
f) Laundry soap, Dish soap
g) Body deodorant, under arm deodorant
h) House cleaners, auto cleaners
and the list goes on........

To sum up: Many applications with health and safety paramount, very exciting, lateral spending from purchases we make weekly, monthly etc. ( no new added expense! ) with the ability to reduce everyones expenses, increase vitality and overall health and create a healthy harmonious home & body environment, only in the US and Canada presently and ofcourse fits in with Shelley and I's Expense Elimination Program we have implemented for 2005.

Footnote: I polled a few of my most sceptical friends that have always looked down on products such as this and here is the responses I received:

"Jay, from all the products you have shown us - these products interest us because it just makes sense"

"Shelley and Jay, you've really hit something big with this - we're definitely looking at this product line for our family and home"

"We're interested! When can we have a look at this website!"

"My wife who absolutely has no time for these products but is considering this line because of it's logic and the lateral spending of monies we spend already with the opportunity to get it really healthy as we progress in age"

I think you will agree that this has the potential to serve your body in a way we have never tapped into before, it's not a fad or a trend just a healthy solution to live in a very non-toxic environment.

If you check out www.JaysVentures.com you will see it partnered up with our Xango Juice nutritional line - a fine addition.

Jay Simons "Jay's Ventures Inx."
Creator of "Blueprint for YOUR Successful Approach to Great Health!"
jaysventures@yahoo.com
www.revealed.themastersmiracle.com

Ask us about: Expense Elimination System 1 Expense Elimination System 2 & the Phenominal Automated Follow-up System

posted in Good Eats - 7 replies

Sweet potato waffles

2005-01-18T18:33:47Z

Tried them last night -- damned good! Interesting texture but a very nice, and complex, taste. Not something you could do early on Sunday morning, though; twas a bit labor intensive.

posted in Good Eats - 0 replies

Moo-less Chocolate Pie

2005-01-07T00:38:48Z

Is there a way to make this without using the coffee liquer? I don't want to use coffee either -- my fiance doesn't like coffee.

posted in Good Eats - 1 reply

Salt Saver

2004-12-19T21:17:52Z

Where can I find a salt saver like the one Alton keeps his Kosher salt in? I looked at Bed Bath & Beyond and on their website to no avail. Someone PLEASE help!!!

posted in Good Eats - 3 replies

I needed to refresh my memory...

2004-12-07T22:58:02Z

...about the GE episode "Celebrity Roast" and I found what I needed here:

http://www.goodeatsfanpage.com/GEFP/index.htm

posted in Good Eats - 0 replies

article on salon.com

2004-12-07T22:55:22Z

http://www.salon.com/ent/feature/2004/12/02/cooking/index.html

it's not terribly interesting, i just thought that i'd point it out. :)

posted in Good Eats - 1 reply

Best Recipe

2004-11-19T12:42:26Z

What's the best thing you've cooked, from the show's recipes? What have you done that didn't work out so well, too?

My personal fave is the "moo-less chocolate pie" because it is so ridiculously easy, and get raves everytime I make one.

posted in Good Eats - 25 replies

AB Books

2004-09-11T01:42:42Z

Been looking on Amazon and see several AB Books. I'm pretty sure I'm getting "I'm Just Here for the Food: Food + Heat = Cooking", "I'm Just Here for the Food: Food + Heat = Cooking", and "Alton Brown's Gear for Your Kitchen". I'm also positive I'm staying away from "I'm Just Here for the Food : Kitchen User's Manual" and "I'm Just Here for the Food : Cook's Notes" as they're both pretty much blank books with Alton's piccie on the cover. Are there any others I should be looking for?

posted in Good Eats - 3 replies

Who is "W"??

2004-08-28T02:13:21Z

I've heard her say on an episode that her name is Vickie Wong. Is she a local actress? Does she really run a chef store? Will AB and W ever admit to the electrical skillet fetish they both seem to have?

Enquiring minds want to know... Like Mine!

posted in Good Eats - 12 replies

AB on Iron Chef America

2004-08-02T22:21:07Z

http://tv.zap2it.com/tveditorial/tve_main/1,1002,271|87687|1|,00.html
LOS ANGELES (Zap2it.com) - The first attempt at an American version of "Iron Chef" resulted in something that Sofia Coppola makes movies about. Everything, from the tension of the competition to the over-the-top dramatics of the original, was lost in translation.

That won't happen with Food Network's "Iron Chef America: Battle of the Masters," Alton Brown maintains.

"UPN tried to do this [in 2001], but they forgot that it was about food," says Brown, who hosts Food Network's "Good Eats" and will serve as the announcer/commentator for "Iron Chef America." The weekend-long set of specials pitting Food Network stars against two of Japan's Iron Chefs kicks off at 9 p.m. ET Friday (April 23).

"That doesn't happen at Food Network," Brown says. "... It wasn't going to be a freak show; it wasn't going to be pro wrestling. But I also knew that they were going to supply the back story, that there was going to be a story structure to support the handing over of this from Japan to America."

The show has a new chairman, martial artist and actor Mark Dacascos, who will explain to viewers that "Iron Chef" mastermind Takeshi Kaga wanted to pass the torch to someone new after so many years on Japan's Fuji TV. Aside from that, however, the American version, which taped in early March, sticks pretty close to its predecessor.

The new Kitchen Stadium, set up on a soundstage just across the 110 freeway from downtown Los Angeles, is a close replica of the original. Iron Chef French Hiroyuki Sakai made the trip from Japan; U.S.-based Iron Chef Japanese Masaharu Morimoto was on hand as well. Iron Chef Chinese Chen Kenichi was in poor health at the time and couldn't make the trip, but one of the sous chefs working with Sakai brought along his signature cleaver.

As in the original, each chef gets an hour to prepare as many original dishes as possible using a theme ingredient. The chefs get a small list of possible ingredients beforehand, but they have to make up recipes on the fly, aided by two sous chefs and a supremely well-stocked kitchen.

The chefs' ability to juggle multiple preparations and turn out great dishes under pressure was one of the most impressive things Brown witnessed during the competition.

"When we see these people on TV and become familiar with them, it's very easy to forget the level of proficiency we're talking about," he says. "I've always been in awe of these guys, but even more so in watching them work. ... Everyone on that stage was amazing. I only hope we conveyed that to some degree."

In the battle between Sakai and Bobby Flay, airing Friday, trout is the secret ingredient, and both chefs are on their games. Fish are filleted in seconds, and about 15 minutes in, a smoky-sweet smell permeates the soundstage, courtesy of Flay. The smoked trout will later be combined with guacamole and served atop a blue-corn tortilla as an appetizer.

Sakai, for his part, whips together a beautifully presented tartare, hibachi-grilled trout, even trout ice cream among his dishes.

Brown, meanwhile, keeps up a running commentary on what each chef is doing, aided by floor reporter Kevin Brauch -- host of "The Thirsty Traveler" on Fine Living -- and a Food Network staffer who's relaying information to him through his earpiece. Runners also relay information, and Brown has a PowerPoint presentation on his laptop about some of the more exotic pantry ingredients the chefs employed.

"[The research] was a pretty daunting task," he says. "It's hard enough to learn about a cuisine -- I eat Japanese food, but by no means have I done much preparation of it. So there were just a huge number of ingredients I wasn't familiar with. The same was true of some of the American chefs." In addition to Flay, Mario Batali and Wolfgang Puck also took part in "Iron Chef America."

When the cooking ends, the chefs start asking how long it will be before the judges -- for this battle, comedian Brian Unger, chef Kerry Simon and Bon Appetit executive editor Victoria von Biel -- taste their dishes. The cooking goes on in real time, but like most TV shows, "Iron Chef" is heavily edited as well. Earlier, crew members spent the better part of an hour tinkering with the tank holding the theme ingredient; the tasting segment also takes significantly longer than what ends up on screen.

Brown has been an "Iron Chef" fan since seeing an original, undubbed episode on a tape a friend sent him. About the only thing this version might lose, he thinks, is its "alien" quality.

"It's a Godzilla movie," he says of the Japanese version. "It's something so intriguing and strange -- I mean strange in simply the unfamiliarity of it, not strange like freaky-strange. ... You can't look away. It's very, very enthralling."

And although he's a fan, Brown says he can't pick a favorite Iron Chef.

"I don't play favorites. They're all great," he says. "That's like picking your favorite Ninja Turtle -- you can't do that either."

posted in Good Eats - 19 replies

Wired Magazine Article

2004-06-16T19:07:34Z

http://www.wired.com/wired/archive/12.06/cooking.html

Nice photos of Our Man.

posted in Good Eats - 0 replies

Sausage making

2004-06-14T21:55:09Z

Anyone experienced with making their own sausages?

I just got a meat grider attachement for my KitchenAid mixer and I want to make sausages for a 4th of July BBQ.

Would appreciate any advice.

posted in Good Eats - 1 reply

Alton rushed to hospital!

2004-06-06T18:49:00Z

Apparently, Thursday, March 5th, during taping of Iron Chef America: Battle of the Masters, he developed a heart problem. There's more info at his website at http://www.altonbrown.com/pages/rants.html

posted in Good Eats - 4 replies

Alton in San Jose!

2004-05-05T19:02:25Z

Hey ya'll! I was at Santana Row this weekend and noticed that our man, Alton Brown will be doing a cooking demo and signing as many books as he can on SATURDAY, MAY 8th from noon-2pm!

You need to call Sur La Table and get your name on the list, at least that is what they told me when I was there and if you want Alton to sign your book, you will need to buy it from Sur La Table. They told me that he might not be able to sign all books, as his publishers want him out at 2pm SHARP! Bastards.

I saw the cooking demo with Rachel Ray last summer and it was really fun! She stayed to sign all her books and met and talked to everyone...I recommend you going if you can!

posted in Good Eats - 1 reply

Chicken

2004-04-23T00:40:34Z

Question: is the chicken in every single episode, or just most of them?

posted in Good Eats - 2 replies

Gear for your Kitchen

2004-04-07T21:00:07Z

So as part of my birthday present, my wife bought me a copy of A.B.'s newest book.

I haven't yet had a chance to plow through it, but it looks pretty neat. And not being on Television, he can recommend manufacturers, talk trash about brands, and suggest places to buy.

Doesn't seem to be much in the build-your-own tool dept, but heck we get enough of that from the show.

Speaking of which, what's your favorite A.B.-recommended piece of hardware?

posted in Good Eats - 8 replies

Hi, I'm mizducky and I'm a "Good Eats" Addict

2004-04-07T03:59:52Z

...and I'm new to tribe.net, so just puttering around checking out tribes and attempting to meet folks.

I'm not sure which aspect of Alton's work I love more: the incredible amounts of useful information he presents, or the delightfully whack-ass way he presents it. For my money, the "Ode to a Haggis" skit has got to be one of the funniest things I have ever seen on television. (Now if he just manages to avoid giving himself a heart attack for-reals with all the projects he's up to these days...)

posted in Good Eats - 1 reply

I did it!

2004-03-15T18:32:19Z

I sucessfully made preserves based on the episode Urban Preservation Society! I modified the recipe though. I made strawberry/rasberry/blueberry preserves. Came out really yummy though. :)

I did the boiling water bath method of sealing the jars.

posted in Good Eats - 1 reply

Pizza

2004-02-10T06:09:08Z

I had some fun making pizza for the first time yesterday and today. I didn't have a mixer, so I kneaded the dough by hand and I have to say that it is pretty hard work and I don't think I quite did it enough even after 50 minutes.

Worse though was trying to make a circle out of the dough today. I made a sort of half circle half square thing. I adjusted the sauce recipe a little bit and cooked it quite a bit longer.

My biggest problem was probably that my oven's max temp is above 550 F, so the cooking time was less than 7 minutes. 30 seconds longer and I would have ended up burning the bottom.

I have to say that I enjoyed the pizza better than anything I found in the area. The cheese that I picked up wasn't greesy at all (mozerella and parmigiano reggiano) and the sauce was just perfect.

posted in Good Eats - 4 replies

mmmm...sliders

2004-02-02T20:55:53Z

Watched his "Man Food Show" today on the dish...gonna make a bunch of sliders for the super bowl this afternoon. Yum!!!

posted in Good Eats - 5 replies

AB, how could you do this to me?

2004-01-16T05:44:59Z

I was excited and intrigued when I saw that last night's topic would be spices. I leaned in closer as Alton described spice taxonomy, selection, storage, grinding--perfection as I had come to expect from him. I began, perhaps, to drool. Then he mentioned Indian cooking...usually I get nervous at this point, but I thought "It's AB; he'll do it right. I can trust him." Alas, I was betrayed.

Madhur Jaffrey wrote the following in the *introduction* to her book "An Invitation to Indian Cooking" over 25 years ago. It was written in impeccable English and designed for American kitchens:

"To me the word 'curry' is as degrading to India's great cuisine as the term 'chop suey' was to China's. But just as Americans have learned, in the past few years, to distinguish between the different styles of Chinese cooking and between the different dishes, I fervently hope that they will soon do the same with Indian food instead of lumping it all under the dubious catchall title of 'curry.' 'Curry' is just a vague, inaccurate word which which the world has pickedup from the British, who, in turn, got it mistakenly from us. It seems to mean different things to different people. Sometimes it is used synonymously with all Indian food. In America it can mean either Indian food or curry powder. TO add to this confusion, Indians writing or speaking in English [often] use the word themselves to distinguish dishes with a sauce, i.e., stewlike dishes. OF course when Indians speak in their own languages, they never use the word at all, instead identifying each dish by its own name.
"The origin of this English word could be kari, a Tamil word meaning 'sauce,' it could be an [herb] called the kari leaf, or it could be karhi, a North Indian dish made with buttermilk and chickpea flour. Who knows where some wandering sixteenth-century Englishman found his inspiration! Whatever its source, the word is obviously a British oversimplification for what is universally recognized as a richly varied cuisine.
"If 'curry' is an oversimplified name for an ancient cuisine, then 'curry powder' attempts to oversimplify (and destroy) the cuisine itself. Curry powders are standard blends of several spices, including cumin, coriander, fenugreek, red peppers, and tumeric--standard blends which Indians themselves never use.....
....The point is that no Indian ever uses curry powder in his cooking."

In addition to which I would like to add that although my people do consume cauliflower and yogurt, they are unlikely to combine them as he did.

Alton, it's the betrayal of trust that hurts most. What else might you have lied to me about?

posted in Good Eats - 3 replies

Favorite AB or AB-like websites?

2004-01-03T20:58:54Z

Besides Alton's of course (http://www.altonbrown.com) I rely on http://www.goodeatsfanpage.com which not only has the recipes, but show transcriptions. Great when you need to review a technique as much as find the recipe.

And I'm a huge fan of Tako:

http://www.8legged.com/

Just because they host him: http://www.foodtv.com

posted in Good Eats - 2 replies

Turkey Time

2003-12-17T14:24:52Z

Anyone tried AB's turkey recipe that's being featured this week, with the brine? I am wondering what your opinions are on it!

posted in Good Eats - 10 replies

Roast Beef

2003-12-16T03:12:48Z

Has anyone tried the cooking method of the clay oven used on the Standing Rib Roast?

posted in Good Eats - 1 reply

Videos

2003-12-05T05:21:54Z

Has anybody seen any of the Alton Brown Videos? I'm thinking of buying a few for an x-mas present and i'd like to know if they are any good.---All hale Alton Brown and Good Eats!

posted in Good Eats - 1 reply

I invited a yahoo group....

2003-11-02T17:38:30Z

...so we'll see if this'll fill up now? I hope so, because I go cross-eyed trying to read the digest e-mails, and it would be super fun to find out more about folks as they post their love for all things Alton.

posted in Good Eats - 2 replies