Alton Brown and the Chocolate Farewell

As the cliche goes, all good things must come to an end and as Alton Brown fans learned Friday that goes for good eats as well. After 249 regular episodes, AB closed out the series with three one-hour specials, the last of these "Turn on the Dark" gave us a look into the luscious world of dark chocolate.

Using the hour-long format showcased what most Good Eats fans have come to expect from the show and its host over the twelve year run: history, science, information all in fun and easy to digest lessons.

 It was hard not to notice a few of AB's lessons from the very first episode on chocolate, Art of Darkness, have changed. Most notably in the realm of making mousse. In the first show on chocolate we were introduced to an easy and wonderful mousse, which has served me (and others) quite well over the years. However, in the newest incarnation of chocolate, AB suggests to make the foamy delight using a nitrous oxide cream whipper. One knock on this part of the episode, he didn't give a lot on the specs for said device. Leading me to wonder if one NO2 whipper is as good as any other.

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Next Iron Chef recap and Alton Brown running silent

I was remiss in talking about Next Iron Chef last week. I was trying to launch my NaNoWriMo idea; however, that seems to be heading down the tubes this week. So to re-ignite my writing mojo, I thought about talking a little about Sunday night's installment of NIC and maybe a little from week one.

The second installment had the nine surviving chefs heading off to San Diego and the home the Major League Baseball team, Padres, to do a little ball park cooking. Honestly, the first challenge should've been who can look at Alton Brown and not laugh their ass off at his clothing choice for the day. I say this with great affection, AB the gray plaid sport coat, yellow slacks, navy blue polo shirt and light blue pocket square just didn't come together for me.

All giggles aside, the first challenge, to reinvent ballpark food seemed to be something fairly easy. I mean, traditional ballpark food isn't the best grub in town anyway so to elevate it wouldn't take much. But either its been too long since I've been to game, or the offerings of the minor league team here are behind the times, or these chefs had no clue what ballpark food is because I didn't understand most of their "reinventions."

It was bad enough to hear the new judge utter the word "foodgasm" last week. However this week's word was deconstructed. It seemed most of the chefs' concept of reinvent a dish was to deconstruct everything. I was beginning to think I was watching HGTV or DIY instead of Food Network with the number of times that word as bandied about. Ugh!

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Updates

In case anyone has noticed I haven't been keeping up with a lot of Alton Brown news here on this site of late.  Mainly because I have taken the plunge with Wordpress and since I'm hosting my own site why not!

I have officially moved all of the news and posts to: http://news.altonbrownfans.com so this is where you can find me from now on.  Also, if you subscribe to the site's RSS please update to http://feeds.feedburner.com/altonbrownfans/DQXc  My twitter for the fansite is @_altonbrownfans

There is much to talk about with the visit to Pittsburgh on the tour but I have even neglected to write on that over on the new site. I do have video and will try to share soon.

Remember that Sunday starts a new season of Next Iron Chef.  Alton will, of course, be hosting the show and annoying the chefs as per unusual.  Gotta love that.

I will try to recap the episodes, however, I have doing my annual National Novel Writing Month challenge again this year so free time will be very limited.  No promises!

Sometime in November the one-hour Thanksgiving Good Eats special will air.  Still haven't a date on that.  And the Saturday before Thanksgiving the Food Network will have a Turkey Day live show with AB as host.  It will be from Noon until 2 p.m. EST.   Viewers have the opportunity to submit questions ahead of time via Facebook (http://www.facebook.com/foodnetwork), Twitter (http://www.twiter.com/foodnetwork, use #FNThanksgiving) and can simultaneously submit questions during the broadcast with Skype. (Username: FoodNetworkThanksgiving).

For those of you who helped with the Heifer International fundraiser, THANKS SO MUCH!  We were able to buy the cow for Alton and I gave him the card in Pittsburgh.  

One last thing, I'm still wishing for an interview with Alton.  Since he has changed is outlook on social media and the reasons he gave me in the past for not allowing an interview with me as no longer valid, my hope is he will see the value and benefit of this site and be ever so kind as to talk with me for an interview.  After all, my site now ranks #1 in Google searches for him being an asshole and mean... so its not like no one is reading out there in cyberspace.

 

It's pretty funny that my site would get that ranking for these searches since I'm constantly bemoaning the fact AB seems to care more for the haters than the good folks like me.  Maybe he thinks since I took the time to do this site I will always be in his corner, while the haters need to be shown the light.  Who knows.  It is beyond me.  I still don't think he cares to read the site, which is very disheartening.  I hoped he would at least change his outlook but judging from his retweeting of mean comments that goes much further than any act of kindness does.  Maybe he's paying it backward?  

Anyway, I'll leave you with the reminder of the new site: http://news.altonbrownfans.com

and NIC on Sunday.

See ya,

Lisa :)

Win a signed copy of Good Eats 3!

Last week when I saw Alton at his book signing in Sewickley, Penn., he asked me, "Don't you ever run out of these things?" He was referring to the fact that two weeks earlier I had my copy of Good Eats 3: The Later Years signed in Chattanooga, Tenn. So I promptly explained what happened, I didn't know there would be an early release of the book and I had an impulse buy! Anyway, I told AB one of the books came from his publisher for a giveaway and since I was coming to the event, why not get it signed as well. Alton was nice enough to sign the book for lucky person.

  The contest is open until October, 19 at 11:59 pm EST. So now, to get this copy of GE3, click here!

A funny thing happened at the Serve and Protect event

Last Thursday's Serve and Protect event for the Tennessee Aquarium was my 13th Alton Brown event. Yeah, lucky 13. I'm not that superstitious, however after the whole summer of AB being on Twitter and crap with things there, and reason for writing and flack he received for the Fanifesto, I was a bit nervous attending this one.

The evening started off with an odd incident. I was in the Aquarium's office purchasing a copy of Good Eats 3 to beat the rush later at the gift shop and after securing said copy I turned to exit the room. At that moment, a group of people came through the room from the stairwell. As I turned, I almost ran into one them. Then I realized it was Jim, Alton's assistant. He stepped back and I stepped forward and at that moment I looked up to see none other than Mr. Brown looking right at me!

He looked a bit surprised. And I know I did as well. He said, "After you." I giggled and and said, "Are you sure you want me to go in front of you?" He tipped his head, extended his arm and said, "Yes ma'am." I giggled like a schoolgirl and went ahead of him and the group. As I thought about it, I wasn't certain if Alton didn't know me or was just surprised that we ran into each other in the office. I know I was extremely surprised.

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Attention Alton Brown fangirls and people interested in Next Iron Chef

I just found this publicity photo of Alton Brown for the Next Iron Chef, which debuts on October 30 at 9 p.m. EST on Food Network. While I'm strictly informing everyone of the upcoming series, I have to include a nice little photo of AB. According to a FN press release the first episode, entitled“Primal: Heat and Meat,” is described as:

In the much-anticipated season premiere of The Next Iron Chef, ten of the most respected chefs in the culinary world take a trip to the middle of nowhere, where their primal instincts are put to the test. Split into five teams, the chefs arrive to a bare bones set-up and supply depot, where they must create a makeshift cooking station and build a fire in order to whip up an Iron Chef worthy meal. Using only basic tools including cinder blocks, metal skewers, flat iron and stacks of wood, this challenge tests the resourcefulness of the contestants in extreme conditions. After a deliberation from the judges, the least successful duo battles it out in the first-ever Secret Ingredient Showdown. After a grueling challenge, only one of the two chefs will live to battle another day for the coveted Next Iron Chef title.

See the real reason I'm happy about the press kit by clicking here. :)

Alton Brown does not suck

A few weeks ago I had a wonderful idea to do something for Alton Brown to show him how much his fans appreciate his work, especially all of the years of Good Eats. Also, to wish him well on the new project. And now, to help him see the Internet can be used for good, not just bad things.

Figuring AB would rather for us to give back than to give to him, I surmised something to Heifer International would be great.

The best gift to give? Well, why not a heifer! Yes! A heifer to Heifer International to thank Alton for everything! Now, this where I need your help. A heifer costs $500. So if enough of us ban together then accumulating the amount would be simple.

Also, it would be great to tell Alton, in person, we got him a cow as a thank you present for the years of Good Eats and our appreication. If we could get the money before October 5, that would even more awesome because I could show him all of the folks who helped out. And have a thank you card with it! 

Please give something to cause, a small thank you for anything you've learned thanks to Good Eats and AB.

 

Alton Brown swimming with sharks

Video of Alton Brown diving at the Tennessee Aquarium to launch the "Serve and Protect" project. I'm excited about heading down to Chattanooga for this event. From what AB says in this video, I hope to learn about new types of seafood critters to purchase and cook.

Alton Brown and Tennessee Aquarium's Serve and Protect Project

Alton Brown will help the Tennessee Aquarium with their new sustainable seafood endeavor later this fall. The "Serve and Protect" project will raise awareness and promote local and sustainable seafood choices.

At the main event on Sept. 22, Alton will conduct a demo with recipes he's developed for the project. Tickets for the event are $150, which includes the demo and a dinner. They are available at the Aquarium's website. To make your reservations, visit here.

Right on Q: The Review

It is only fitting, to me at least, that Alton Brown would chose to feature barbecue as topic for the first of the final one-hour long Good Eats specials. For me, if not watching that first episode on smoked salmon oh so many years ago I would have never ventured into the magical world that is barbecue. Therefore, as this long time fan sadly bids Good Eats adieu I am reminded of what AB and the show have given so many over the years--strong culinary know how, sound science and... you know the drill.


Working from his normal modus operandi, AB first told of the history and etymology of barbecue. Surprising how many ways it is used, noun, verb, adjective. And as all Good Eats fans should know, the method of cooking meat in this manner comes from the native people of the Caribbean and the Europeans "discovery" of the lands. When it comes to producing great barbecue as Alton said, it all comes down four basic things: heat, smoke, meat and time. Anyone who enjoys smoking meat knows how crucial time is to produce quality Q.

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Good Eats 3 Tour

For those Alton Brown fans champing at the bit for Good Eats 3 booktour dates, you will be happy to know that I have procured them!

It is an extensive tour this time, 21 cities and several weeks.  So many. many of us will have the chance to meet AB and thank him for everything related to GE!

The complete list is over on the new Wordpress blog, so click away and see where and when AB will be visiting.

Complete GE3 Book Tour Dates

Your True Fans Love You, Alton!

I awoke to some extremely disconcerting tweets from Alton Brown this morning.  Apparently a low-life bunglehole decided to create a Twitter account trying to pass itself (I'm using "it" because this scum is not worthy of being considered human) as AB's wife.  In his replies back to this frog-toed nutjob, it was very clear the event rattled AB.  Since the offender's account is now gone, there's not a trace of what was tweeted.

Not really knowing what happened overnight I,too, was just saddened and upset by AB's tweets to this creep.  Immediately, my mothering instincts kicked in and I wanted to show AB support anyway I could.  Right now, if he's off Twitter for good, then he won't see the good and supportive things many, many of his true and admiring fans have sent.  I sent AB a virtual hug in one and this:

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Alton Brown is Right on Q

Alton seems concerned we won't be watching the first of his one hour Good Eats specials.  "Right on Q" airs this Saturday at 8 p.m. on Food Network, of course.

AB will be exploring the magical and mystical world of BBQ

Personally, I'm hoping for some kind of smoking rig to build, although I love my box smoker and it works so well.

Also, if your can't watch and have GE set on your TIVO's season pass, check it because mine didn't include this special in the regular run.

It’s Alton Brown’s birthday!

Of course early this morning I sent a tweet to Alton Brown to wish him a happy birthday today. In case you didn't know it his 49th. Forty-nine and looking fine :)

In the tweet I sent along a little virtual card as well. I had to include a cute little corgi for AB too.

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Cook Smart vs Molecular Gastronomy

Odds are good if you've had any one of Alton Brown's cookbooks signed in recent years he has inscribe it with "cook smart." This simple, two-word phrase perfectly sums up AB's cooking philosophy, one he has propagated since 1999. Applying science and knowledge to how and why it effects food brings a better understanding to all who attempt the process of cooking. Needless to say, employing science in the kitchen and Alton are synonymous and no one on the Food Network is more identified with it.

With his science geek outlook on food and cooking, it apparently shocked those in the food writing world that Alton is not a fan of current and all the rage food science trend--molecular gastronomy. At the American Culinary Federation's national convention in Dallas last weekend, AB talked about salt for the crowd of professional cooks. During said demonstration the topic of molecular gastronomy arose only to be quickly put in its proper place by Alton.

The quote which stirred the cliched pot for many food writers and champions of molecular gastronomy, “My worry about molecular gastronomy, especially with young cooks, is that they will try to use it to replace knowing how to cook food,” had the likes of Eater and The Village Voice pointing fingers for AB's lack of embracing this type of science in cooking and his disdain of using falsely created foam sauces.

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