Alton Brown Q&A: Atlanta Magazine Column

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.

Alton Brown's Ginger Ale

The Good Eats ginger ale was a success.  I was really surprised with how refreshing it was and will be sure to make more this summer.  The carbonation was a bit weak, but that can be tweaked with the sugar/yeast mixture next time.  What I'd like to see is a larger batch recipe designed for bottling in 12/16oz glass bottles.  True Brew: Ginger Ale, Alton?

Missed Good Eats

For some reason my DVR decided not to record Good Eats Monday night and the good ol' Food Network doesn't have it scheduled to show again until March 20th!!!  Ironically , I bought a huge Scottish salmon filet Tuesday; delicious nonetheless.

New Good Eats Episode Monday: Gills Gone Wild!

New Good Eats Episode Monday: Gills Gone Wild!  Alton Brown will show us how to prepare bi-level King salmon and broiled sockeye salmon with citrus glaze.  I'm looking forward to this show since I cook a lot salmon but never do anything other than bake it or grill it with some herbs.

p.s.  My first batch of AB's ginger ale was a success.  It needs a few minor tweaks, but that's another post.