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.
Tuesday, February 13, 2007
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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