Salty tale

My fun and interesting excursion resulted in a few items to post on the blog. Guess I can't even go on a mini-vacation without having something related to Alton Brown follow me. LOL. Anyway, thought I'd put up my best find first.

I was able to track down some Diamond Crystal Kosher salt! Yay! That made me very happy since I cannot find it in any local megamart.


I have one last bit of the salt I normally use in the cellar. I have to buy Morton's locally because that's all that can be found. After that is gone, my little salt cellar will be happily filled with AB's salt of choice. ;)

Alton Brown on salt

Cool podcast interview with Alton Brown called "Table Conversations." He is talking with a journalist from Tampa Bay Online about a recent debate over a salt ban in NYC.

Listen the podcast here.

Alton Brown webcast for World Ocean Day

Join Alton Brown in celebrating World Ocean Day with a live webcast put on by the Monterey Bay Aquarium. The webcast will be held on June 5 at Noon Pacific Standard Time (3 p.m. for us East Coasters).

You have to register for the event. We will be able to participate in a Q&A too.

Visit the Aquarium's site to register and get ready! Of course, I have :)

This little piggy

Watching the latest new episode reminded me, not that I needed to be reminded, of how Alton Brown creates the best cooking show--ever. "Tender is the Pork" offered just about everything a long-time, loyal viewer, like myself, could possibly want from the show.

Right from the beginning, the humor was spot on. I couldn't stop laughing at the "you are what you eat" chicken-headed people AB was watching. But, perhaps, the biggest laugh out loud moment came when he introduced Wilbur!

It was very nice to see a little science lesson added to the mix. Those are one of the best aspects of GE and I miss it when they are not included in the show.

I have to admit to squealing (no pun intended) when AB said, "If you are a faithful fan of the show, you no doubt have frozen puff pastry in your freezer right now." Because, lo and behold, what is in my freezer right now? You got it, puff pastry! Of course it wasn't "Good Eats Brand." I wonder if that was a little jab at some of AB's colleagues' product lines. :D

The Pork Wellington is certainly on the list for things to try, as is the grilled pork tenderloin. The Pork Wellington is a welcome change from traditional beef offering because all I have encountered include mushrooms. This little piggy in a blanket is a must try.

The grilled pork tenderloin looked just as tasty. And another outdoor scene shot in AB's own backyard, I believe.

Superb effort all around. Lots of fun and laughs, some food information and science and two great looking, simple recipes. Yeah, this one had it all. Five little piggies. Great episode, Alton!

The recipes can be found here.

Fire up the grill

I fell in love with the coffee molasses marinated pork chops from Alton Brown back in February. Even though it was the dead of winter and the cooking method was to grill, I attempted and adapted because those things looked so darned tasty.

And they were. Awesome, in fact. Made this non-pork chop eater reconsider chops as a meat option.

Reconsidered so much that today I decided to launch grilling season with those chops.



The chops were joined by grilled asparagus. The asparagus was marinated in olive oil, soy sauce, sesame oil and minced garlic.

This time around, I decided to make the glaze. It was a great addition, making the chops a little sweeter.



Good eats! ;)

Good grilling! ;)

Alton Brown as art

A few months ago I received an email through my Flickr account from someone asking to use a some of the pictures my Alton Brown photo collection in a project. I was amazed that someone would think these photos were good enough to help in anyway. The artist selected AB a the subject for a maquette project and need a lot of photos at different angles of him.

I happily offered my photos to help out. But I did place one caveat on their use--I wanted to place the artwork on the blog.

Thankfully, the artist agreed.

The artist's name is Kenya Thompson. She is a senior (or was, she is slated to graduate this month!) at Savannah College of Art and Design.

Kenya explained the project was to build sculpting skills to make maquettes for mimicking likenesses, action figures, and concepts for animation, video games, and film. For the first assignment she had to pick a celebrity and try to copy his/her likeness.

And why did she select AB?

Kenya said: "However, the main reason I picked Alton because not only have I always admired him as a chef, his principles in the kitchen, and his overall wish to demystify cooking techniques and food as a whole, but he is quite the personality and is always talking with his hands. In short, he's just one cool dude. Thus I knew he would make for an interesting sculpt and I could find an subtle but unique pose that would bring out Alton's personality."



Kenya is working on developing her own website, so stop by and see what she has www.kdthompson.com

Spaghetti Western

From first looking at the recipe from the latest episode of Good Eats, I was surprised. Spaghetti with meat sauce seems a simple and easy dish, yet the recipe from Alton Brown looked as if it would take five days to make. Seriously.

Okay maybe not five days, but the recipe estimates the time to make as five hours. Now I'm not one to just blindly follow everything Alton does or says on the show. Just mention AB's pot roast and I'll be happy to tell you that is not my idea of pot roast and everything that is wrong with it. ;) But even on the rare occasions when I don't agree with something, I still manage to either learn something or see a new method.

I admit to using jar spaghetti sauce. Yeah, I do. Although AB made a jab at it, I still think for a quick meal there's nothing like a quality jarred sauce. And, of course, my method includes a ton of add-ons taking me at least an hour to finish. Nevertheless, this episode did intrigue me for making my own. In the past, I have used AB's pantry friendly red sauce for spaghetti and meatballs. But after seeing this episode, I now want to try this. For me, this will be a starting point more than directly following along.

As for the episode itself, it was fun and lots of information. Of course I knew spaghetti and meat sauce is and Americanized "Italian" dish but in case others didn't, it was good to get the background on how and why that happened. I didn't realize, however, the British enjoyed the dish so much. See, AB always manages to slip in a tidbit of useless information!

My favorite scene, by far, was when Alton was in the library doing his research and he got shushed. But AB, come on, couldn't you have called me to do that scene with you? I work in a library; I have shushing skills!

I do have to make note about the mushroom comment that no one will know they are in the sauce. Umm, I would. Believe me, I would. It would be my tongue, lips and throat more precisely. I'm allergic. So note to self, beware of eating spaghetti AB makes ;)

Overall, a nice episode. More information than cooking, but that's what I like about Good Eats, learning so many different things related to food! I'll give the episode 4 plates of spaghetti. But it would've be fun to hear or see a play on Spaghetti Western, especially given AB's film background.

New Good Eats episode tonight

Just a reminder, cause I know all loyal Good Eats fans already know, there is a new episode tonight at 8p.m. (EST). Alton Brown explains origins of spaghetti and meat sauce. I hope this is going to be an interesting episode because I love this dish but usually opt for the jarred sauce. I joke, however, it takes me an hour to make spaghetti from even from a jar because I add meat, herbs, garlic, onions, all sorts of things and simmer it together. It's what my mom said her grandmother called "doctoring it up."

Looking at the recipe on the Food Network's site, AB's version might take more than an hour. LOL.

Not sure even Alton can convince me bacon needs to be in my sauce. And the mushrooms, those gotta go too because I'm allergic to the fungi. I foresee some modifying. ;)

I wonder if AB will do an homage to Spaghetti Westerns? Well, one way to find out... tune in :D

AB at Monterey Bay

Alton Brown was in town!!!
Originally uploaded by HAMANCAM

I found this nice photo of Alton Brown at the Monterey Bay Aquarium this past weekend. Seems the guy in the picture with AB ran into him completely by accident. Such luck! :)

Thanks to HAMANCAM for allowing to post on the blog! :) Click on the link and read about how he bumped into AB! :)

Alton Brown helps brand Atlanta

I read in an Atlanta Journal-Constitution article that Alton Brown is among some Atlanta celebrities helping out their hometown to brand itself. AB will be greeting visitors to the MARTA entrance at the buzzing hub Hartsfield-Jackson Airport.

So Atlanta area readers, or anyone heading that way, your mission... snap a photo of the ad send to me and I'll feature you on the blog! :)

And the Emmy goes to...

Unfortunately the golden statue will not be going to Alton Brown or Good Eats. Why? The 2009 Daytime Emmys list of nominees does not include the best culinary host or show on the tube. Apparently the Academy of Television Arts & Sciences members think, and I use that loosely, Rachael Ray is a better nominee for outstanding culinary host.

Pardon me for a moment.




Ok, better now. Had to remove that dagger from my heart.

Yep, somehow, someway 30 Minute Meals potentially has the most outstanding culinary host in TV land. And where's AB on the list?

Nowhere. That's right, not even nominated in the one category he should have a solid lock on. Nor is Good Eats nominated for the best culinary program. But Guy's Big Bite and Giada at Home-boobs and all-are two cooking shows receiving nods for directing and, again, AB is not on the list!

Even Sandra Lee's show got in on the nominations. WTF? Okay, okay, the nominations are for outstanding hair and makeup categories and not cooking... oh, the irony. But still.

How on earth is this any of this possible? How can I live in a world that snubs the best culinary show and best culinary host on the planet? It sucks. Alton deserves a studio full of Emmys!

I wish this wrong could be righted.

How's this?

Dear Food Network Grilling

While watching Good Eats last night I saw a commercial for the upcoming Dear Food Network Grilling specials, one of which features Alton Brown. From the promo it looks as if I lost to several people. Great.

The show's description:

Alton heads to Sarasota FL, where he goes door to door answering viewers' grilling questions! And he's on a mission to surprise one "wanna-be Food Network host". Alton coaches her toward her own hosting gig AND teaches her the secret to the PERFECT burger!

Don't know how he's going to surprise the person selected since she submitted a video to the contest just like I did.

Haven't decided if I'm going to watch this or not. Just reminds me I'm a loser. But before I get too deep into my pity party, I have to remind myself I didn't want to be on TV. So, I'll have to made do with paying for my tickets to see AB in person and talk to him then.

Although, I really, really would like to cook with him.

Here's the link to the episode's info.

Alton Brown's Sangria

Here's a funny video of Alton Brown making sangria for the upcoming warm summer days.

It is a video on the Food Network site, here's the link to A Sip for All Seasons.

Alton Brown at the FN Southern Food & Wine Festival

Information on the Food Network Southern Food & Wine Festival at Gaylord Opryland is available now. This year is a little different than years past, a couple of other FN hosts will be joining Alton Brown. Luckily, AB will still be doing his demo solo and having the meet and greet. That, alone, is worth the trip!


A little birdy told me ticket and room info is up on the Opryland's website now.

I'm not going to to other demos, just Alton's :) but you can also watch and meet the Deen Brothers and the Neely's. You can also just buy tickets to the demos.

I will talk up going to the meet and greet for AB because that is just plain awesome. They serve food, all from AB's recipes, and you get to just chat with AB. He takes time for everyone in line, you're not rushed in and out. Its fantastic.

The report on last year's demo and the meet and greet. And here's all about the first time I met AB, forgetting my name and everything else!

I have started my countdown!

Alton Brown at Monterey Bay Aquarium

Left coasters get a treat this weekend as Alton Brown appears at the Monterey Bay Aquarium's Cooking for Solutions event May 15-16. If you are lucky enough to attend one of AB's events, I'm sure it will be a great treat.

I wish I could go, but California is a wee bit far. ;) The one event I'd love to see photos from is AB hosting the Outer Bay feeding. Last year, he broke out the scuba gear and did a little diving in the tanks. Another reason why he just the coolest TV chef... who else would do that?

Hope to locate some photos from this year's event. You know I'll be on the look out. ;)

My kingdom for a husk

After watching the most recent episode and seeing Alton Brown make tamales, I wanted some. After AB's Feasting on Asphalt 2 cookbook came out, I tried the Mississippi Delta tamales from it and they were might tasty. But for as much as I loved them, I hadn't attempted the recipe again. Why? Corn husks.

Well, the lack of corn husks to be precise. I looked high and low for those darn things when first attempting the FOA2 recipe.

I had my doubts the things could be found here. Its not the most culinarily diverse locale.

I was right. After hitting a couple of Kroger locations and Wal-Mart, a had exhausted my sources. Those are my two megamart options and despite AB's claim the corn husks were next to the masa flour... I was sans husks! I even checked a couple of mom and pop stores... nada.

Although Alton said using parchment paper made dense and greasy tamales, it was my only option and, goshdarnit, I wanted tamales!

While AB's hot tamales were pork, I opted for beef. Outside of locating the troublesome corn husks, making the tamales was easy. The spice mixture is simple and straight forward:

• 1/4 cup chili powder
• 2 tablespoons kosher salt
• 1 tablespoon paprika
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 1/2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 teaspoon freshly toasted and ground cumin seed

Now, half of that mixture goes into a pot of water with two pounds of meat. And cook until tender. That was three hours for my beef.

After that, I made the cornmeal dough. Which, too, was so easy.

• 2 pounds yellow cornmeal, approximately 6 cups
• 1 1/2 tablespoons kosher salt
• 1 tablespoon powder
• 7 1/2 ounces lard, approximately 1 cup
• 3 to 4 cups reserved cooking liquid

Once the beef was cooled and pulled, I cooked a large onion and a jalapeno in 1/2 cup of oil then added the meat and the other half of the spice mixture.

Rolling the tamales was to most time consuming part of the whole dish. It took me a while to roll, I believe three dozen, of those suckers. Into a big pot with the reserve liquid from the beef and a little extra water, they steamed for an hour.


Sorry, no glamor shot ;) I was hungry!

Hot Tamales recipe

Live long and prosper

Well my attempt at predicting my mom's Mother's Day desert was completely wrong. When I asked her Friday, she responded with that chocolate cake you make. So much for thinking she'd want the standard Alton Brown cheesecake. The great thing though, it was AB's fudge cake from I'm Just Here for More Food.

My plan was to bake the cake Saturday evening after getting home from seeing the new Star Trek movie. That was the other part of my present to mom, going to see the movie. She's a Trekkie, Trekker, whatever ;) All I know, growing up I watched the original series and the movies. It was a perfect timing thing with the movie coming out this weekend. Oh, the movie is awesome!

Anyway, my plan to make the cake bombed, when mom requested the fudge cake it threw me for a loop. So I quickly ran through the ingredient list in my head. Thinking I had everything on hand, I didn't check the recipe. Dang it! I didn't have sour cream! And I didn't realize that until starting to make the cake on Saturday evening.

But mom got her fudge cake Sunday afternoon instead. I few hours later but worth it! I added mom's favorite frosting too, peanut butter.

I love making food for special people. AB mentioned the connection between food and love in Feasting on Waves. And I agree with that. :)

Ready, set, cook!

The weekend cannot get here fast enough! I'm setting at work planning things to cook this weekend. I brought my copy of Alton Brown's I'm Just Here for More Food to first fix my makeshift bookmarks and to look at what ingredients I'll need to pick up on the way home.

I also plan on a quest to find some corn husks for tamales. I loved the tamales from the Feasting on Asphalt cookbook and I'm excited to try the hot tamales from the new episode.

Hopefully the coming week everyone will see my latest AB recipe attempts!

Oh, and Happy Mother's Day to all of the moms out there. I'm going to ask my mom what she wants me to make for her... I'm guessing AB's cheesecake, she loves that.

Random Alton Brown news

Here are a few snippets of Alton Brown news for the upcoming weeks.

First, the next new Good Eats episode will air May 18 at 8p.m. The topic is spaghetti and meat sauce. MMM. I loved that dish.

Some articles are emerging on the Monterey Bay Aquarium's event to honor Alton with Educator of the Year on the 15th. Santa Cruz Sentinel article. Monterey County Herald article.

On May 26 at 9 p.m. the Dear Food Network Grilling special will air. Finally, I get to see the person selected to cook with AB instead of me. That's going to be a tough one to watch. :(

In June, AB will be the host of Cable in the Classroom's event to honor "Leaders in Learning."

Cinco de Alton Brown

What more could Alton Brown pack into an episode? 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!

Chilly today, hot tamale

Be sure to check out the latest from Alton Brown on Monday night at 8 p.m. Tamales will receive the Good Eats treatment in "Tamale Never Dies." I love the James Bond reference.

I'm also very excited about this episode because I'm curious so how similar this recipe will be to AB's recipe from the Feasting on Asphalt 2 cookbook. I tried the tamales from FOA2 last year and they are excellent. The only issue I ran across was locating corn husks. I ended up using parchment paper like the one restaurant AB visited.

Rolling the tamales in parchment was difficult because I was guessing at the size. It will be nice to watch Alton roll a few so I can get the technique down.


They turned out pretty well and most importantly, they tasted great! The meat, I used beef, was awesome, spicy and tangy.

New Good Eats episodes on tap

According to Alton Brown's website, a whole slew of new Good Eats episodes are scheduled to film in August.

The shows will include:

• Pound Cake
• Japanese Ingredients
• Man Food- Breakfast
• Christmas Special
• Salty Sweets
• Cooking with Alcohol
• Tacos
• 10th Anniversary Special

The anniversary special should be extremely interesting, can't wait for that one. So to, the Christmas special. I'm wondering if this will be different from the Christmas themed episodes in the past?

Anyway, looks like Alton will be a busy bee (pun in intended) this summer.

Can't wait to see the new stuff.