Next New Good Eats January 17th

Looks like we still have a few more weeks to wait until Good Eats picks back up with new episodes. The first show will kick off with lentils! Until then, at least we have a good catalog of reruns to watch, especially if you own any of the DVD collections.

Banana Ice Cream Success

Lat night I attempted Alton's banana ice cream recipe with my new Kitchen Aid ice cream mixer. It turned out perfectly! Sadly, I couldn't get my hands on any vanilla beans since everything was closed yesterday (as stores should be), so I used a good splash of vanilla extract. The bananas looked pretty scary when frozen and then thawed, but were perfect on the inside. A quick whirl in the food processor and they were mush!

I made myself a banana split with chocolate sauce and whipped cream (no need for a real banana). I'll have to move on to more exciting ice cream and sorbet recipes now!

Alton Brown Article

Heifer brings in farm animal donations as alternative holiday presents
By Annie Bergman
Instead of waiting in line with hundreds of others for a chance at nabbing the year's hottest Christmas gifts, Food Network chef Alton Brown decided on an intangible alternative for the people on his list – a donation to Heifer International.

Brown is on a growing list of donors that give to the Little Rock-based charity at the holidays finding that, sometimes, the perfect gift for the person who has everything is to give them nothing – except the satisfaction of knowing money was spent to help poor people worldwide.

READ THE REST OF THE ARTICLE HERE

Alton Brown's Florida Performance Review

Phil review: If you were a fan, Alton Brown provided delicious show

By Jonathan Foerster

Wednesday, December 20, 2006

About 10 minutes into his Tuesday night cooking demonstration at the Naples Philharmonic, Alton Brown paused to ask a question.

"Did you ever think you’d pay money to watch someone beat eggs?"

The near-capacity crowd laughed, something it would do frequently during Brown’s 90-minute performance.

But his question wasn’t thatfunny.

Read the rest of the article here

Alton Brown kicks of the Culinary Series in Naples, Florida

Here's little article about the man and the show:

The geekdom of food

'Good Eats' chef brings his particular brand of passion to new culinary series at the Phil

By Jonathan Foerster

Friday, December 15, 2006

As much as Alton Brown loves food, he loves teaching people about it more.

What else would lead him to spend a week driving around the American West with a broken clavicle in search of great road food but love? Or inspire him to don a white suit, Col. Sanders wig and facial hair and prepare a cornbread pineapple upside down cake while giving instructions in a fey Southern accent, but genuine passion?

OK, maybe that last bit was just fun.

"We had the wig lying around," Brown explains. "I put it on and just started talking like the Colonel. We'd never done a whole sequence in character before.

"As childish as it is, it was fun."

So love and fun have led the 44-year-old Brown to create one of the most popular cooking shows on cable TV, "Good Eats."

Read more here

Alton Brown Article

Food Network star begins Phil culinary series
by Drew Sterwald

Alton Brown's dream job was to be another Johnny Carson, but he turned out to be the Mr. Wizard of the kitchen.

But now that fellow Food Network personality Rachael Ray has invaded the talk-show arena, and Emeril Lagasse tried and failed as a sitcom star, his hopes have dimmed.

"I'm not mainstream like Emeril and Rachael," he said. "I'm still a very small fish. I'm the fringe."

Brown, the creative mind behind Food Network's "Good Eats," brings his salt cellars and his beakers to the Philharmonic Center for the Arts in Naples on Tuesday. He kicks off the Phil's first culinary arts series....

To read more click here

Alton Brown on NPR

For those of you who missed it, myself included, here's a link to the feature on eggnog with Alton Brown and Andrea Seabrook. Liquid nitrogen for quick chilling!

Flat is Beautiful III

I attempted the stuffed flounder recipe last night. It turned out pretty well! I used sole fillets instead of flounder and actually grated my own cheddar. I went with the rice option for maximum cheese sauce soakage and was rewarded by what was dinner and a side dish all in one. I'd rate this one as being pretty easy and recommend anyone who loves fish to try it.

My suggestions for a better result: add more spices to the flounder or sole itself. It seemed a bit on the bland side to me. Maybe some lemon pepper or Old Bay seasoning to spice things up a bit.