Yet another new Good Eats episode kicks off tonight! Fowl Territory! I'm sure it will be a good one; as they all are.
I may not get a chance to do a review right away since I have a new job (yeah!) and have been extremely busy and tired this week! It will be difficult just to stay up for the episode!
Wednesday, February 21, 2007
Tuesday, February 20, 2007
Article on Alton's Gumbo
There is a great article on Mark Czerniec's website about the Gumbo episode and a good description of his successful attempt and what ingredients he used. Very well written too!
Read Mark's article here
Read Mark's article here
Wednesday, February 14, 2007
Good Gumbo Eats
Well, my disappointment with the Tortillas Again episode has completely vanished after watching tonight's gumbo episode. Smooth, crammed full of knowledge and food, and funny too!
When I saw the title I was expecting some reference to Justin Wilson, not a reincarnation of the cajun cook and storyteller (though stangely from Boston). The comedy in this episode was well done, including scenes of Alton sneaking around 'Justin's' set to the deferential knowledge segment. I love the way the guys in costume looked like they were bored stiff at having to go through the skit and the crewman with the light pops in to simulate the heat source. Anyone who has been a longtime watcher of Good Eats will appreciate the way Alton and his crew construct these scenes, especially the BAM! of the cayenne pepper!
There's the enameled cast iron dutch oven again, in fact several of them. I think Alton has a new favorite toy. Maybe we can look forward to seeing one decorated with a flame pattern!
And poor Mr. Fighting Okra! I felt so bad for him being excluded in the gumbo, but I will give the file a try next time and keep some pickled okra on the side!
I rate this episode as Good Eats and Good Viewing!
Tuesday, February 13, 2007
New Good Eats Episode: Bowl O' Bayou
The next new episdoe, Bowl o' Bayou, premieres This Wednesday night (the 14th) at 10:00pm EST.
Here is the Food Netowrk description:
Bowl O' Bayou
AB breaks down the whole concept of Gumbo, clarifies the differences between Cajun and Creole and explains the importance of the roux this classic dish. After numerous roux failures AB comes up with a foolproof method for making a brick (dark) roux and the perfect gumbo.
Here is the Food Netowrk description:
Bowl O' Bayou
AB breaks down the whole concept of Gumbo, clarifies the differences between Cajun and Creole and explains the importance of the roux this classic dish. After numerous roux failures AB comes up with a foolproof method for making a brick (dark) roux and the perfect gumbo.
Friday, February 9, 2007
Alton Brown coming to Cincinnati
Food Network star coming to town
Fans of Alton Brown of The Food Network will have a chance to meet him in Cincinnati in March.
The host of “Good Eats” will be at the Cincinnati Home and Garden Show at the Cincinnati Convention Center on March 3. He’ll do a short demonstrations at 1 and 3 p.m. in the Time Warner Cable exhibit, and then sign autographs.
Admission to his presentation is free with admission to the Home and Garden Show. Tickets are are $11, $3 for youth 13 and under, and are available at the door.
Fans of Alton Brown of The Food Network will have a chance to meet him in Cincinnati in March.
The host of “Good Eats” will be at the Cincinnati Home and Garden Show at the Cincinnati Convention Center on March 3. He’ll do a short demonstrations at 1 and 3 p.m. in the Time Warner Cable exhibit, and then sign autographs.
Admission to his presentation is free with admission to the Home and Garden Show. Tickets are are $11, $3 for youth 13 and under, and are available at the door.
Monday, February 5, 2007
Alton Brown and Chicken Soup
Alton is mentioned as one of the experts consulted by this article's author on making a good chicken soup; though I can't say that his influence had much effect when looking at the resulting recipe. Here is the section mentioning Alton:
A quick chicken soup that tastes like it took 2 days to make
Associated Press
"My final expert was Alton Brown, known for his Food Network program “Good Eats,” which explains the science behind food. He, too, favored making stock. But he does not oppose cooking the pasta in the soup.
He said he likes the starch from the noodles because it helps thicken the soup. This was a winner for me, partly for the ease of eliminating the step of cooking the pasta on its own, but also for the added thickening power.
Brown also keeps the seasonings simple, relying mostly on the addition of black pepper, fresh parsley and lemon juice just before serving. The lemon juice, he explained, heightens the flavors of the chicken, as well as just about everything else.
"
Read the entire article here
A quick chicken soup that tastes like it took 2 days to make
Associated Press
"My final expert was Alton Brown, known for his Food Network program “Good Eats,” which explains the science behind food. He, too, favored making stock. But he does not oppose cooking the pasta in the soup.
He said he likes the starch from the noodles because it helps thicken the soup. This was a winner for me, partly for the ease of eliminating the step of cooking the pasta on its own, but also for the added thickening power.
Brown also keeps the seasonings simple, relying mostly on the addition of black pepper, fresh parsley and lemon juice just before serving. The lemon juice, he explained, heightens the flavors of the chicken, as well as just about everything else.
"
Read the entire article here
Thursday, February 1, 2007
Tortillas Again - Semi-Review
Though not as impressed as I was with the lentils episode, this was still a quality show. Foodwise I was expecting more creativity, especially since the episode was described as dealing with leftovers. Seems to me the only leftovers were the tortillas and I am not generally a fan of corn tortillas (sorry, I'm a flour guy). I'm sure the 'lasagna' looked good to many other fans; just not my taste and not the typical Alton creativity.
On the other hand, the music and overall 'story' of the show were creative. I think Alton took his puppet theme one step further into live action this time around and it worked. The actress who played the Mother of Culinary Invention (or whatever the exact title was) did a wonderful job in holding my attention in this otherwise somewhat bland episode. The music was also in top form adn stands out as the best piece to this puzzle.
Maybe I'm just tainted by the Lentil show and my standards are too high now; or maybe I'm just too darn tired today. Anyhow, I'm going to think this one over a bit more and write a more thoughtful review.
On the other hand, the music and overall 'story' of the show were creative. I think Alton took his puppet theme one step further into live action this time around and it worked. The actress who played the Mother of Culinary Invention (or whatever the exact title was) did a wonderful job in holding my attention in this otherwise somewhat bland episode. The music was also in top form adn stands out as the best piece to this puzzle.
Maybe I'm just tainted by the Lentil show and my standards are too high now; or maybe I'm just too darn tired today. Anyhow, I'm going to think this one over a bit more and write a more thoughtful review.
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