New Good Eats Episode - Fowl Territory

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!

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

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!

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.