For all you Alton Brown fans out there that just can't get enough, Alton has a short monthly Q&A column in Atlanta Magazine where he responds to reader's questions with his usual mix of science, cooking know-how, and classic Alton dry humor. There are a few useful tips to add to your notebooks together with some banter. There's a link to send in your questions, which may improve the pool he has to choose from. Some of the content, such as heat and Teflon or making Hollendaise sauce, are recycled from Good Eats, but informative nonetheless.
P.S. Food Network finally re-aired the Good Eats Gills Gone Wild episode; review of the show and (hopefully) some recipe reviews coming soon.
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