The most recent Good Eats installment, Tamale Never Dies, had so much of what makes the show beyond just a how-to cook program and the best thing on television. It was filled with classic GE goofiness and characters, background information and food!First off, there's nothing like an homage to one of the greatest movie franchises ever, Indiana Jones. Like in the banana episode, AB played a culinary version. But the best part of the scene was seeing our favorite nutritional anthropologist, Deb Duchon, hard at work tending to those Aztec artifacts. ;)
Although Alton claimed the corn husks are available in the megamart, I couldn't locate them when attempting to make the tamales from the Feasting on Asphalt cookbook. I'm going to look for them again, just in case they are now more readily available in my area.The best part of the episode on the instructional aspect was seeing how to make the tamales. From seeing AB and his child labor factory operate, I did roll them correctly. Just needed corn husks.
Using turkey as the meat filling for the more traditional tamales was interesting. Might be a type to try, although I love beef tamales.
I found it interesting this is the second episode with shadows of Feasting on Asphalt 2. Last week crawfish; this week tamales. Both items AB ate on the trip. Its just interesting that he is now including instead of sooner. Doesn't matter though.
The segment with AB convincing us to use lard was one of the funniest scenes in awhile. But maybe the best scene was with the Devil and Mississippi Delta style hot tamales. Nice to see another old GE friend, Lucky Yates, in the role of Satan.From start to finish, this episode was great. Lots of familiar faces in great roles. Good solid cooking instruction and technique. Information and history on the food at hand. Yeah, just about everything that makes the show the best thing on TV.
Five tamales for AB's outstanding effort!
6 comments:
Although someone at B Square Productions thinks Colombia is in Central America and spells it "Columbia". Certainly AB can spring for a dictionary and an atlas!
I didn't catch that! I saw the map but didn't notice the words on it.
I noticed the Feasting on Asphalt connection from the last two episodes as well.
And as far as lard is concerned, AB convinced me to use it a long time ago, and I don't make pie crust without it (but I don't tell anybody).
Also, at my megamart, the corn husks are with the dried chilis in the produce section.
What a great episode! You have an awesome blog, too. It's the first time I have been here. You're my new source for Alton Brown news and info.
Welcome Luke! Thanks for stopping by and reading. I'm happy you enjoy the blog.
I've looked everywhere for those dang corn husks. But I live in a place with limited selections at the megamart. :(
I loved this episode! Too many good things in it to list.
Long-time Southern cooks know that lard is the best for a great flaky, tender pie crust and also light, fluffy biscuits.
In my area you can find the corn husks in the Mexican food section of the grocery store.
to the person who said that they did not carry corn husks at the megamart. if there is a latin or mexican grocery store in your area that will be the best place to look or you can always go online and order them, they are dirt cheap.... p.s. i loved this episode too!!!!!!
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