May 31, 2009
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. ;)
May 29, 2009
May 27, 2009
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 :)
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.
May 23, 2009
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! ;)
May 21, 2009
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
May 19, 2009
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.
May 18, 2009
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
May 17, 2009
Thanks to HAMANCAM for allowing to post on the blog! :) Click on the link and read about how he bumped into AB! :)
May 16, 2009
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! :)
May 15, 2009
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.
May 14, 2009
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.
May 13, 2009
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!
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. ;)
May 12, 2009
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
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
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
May 10, 2009
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. :)
May 08, 2009
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.
May 07, 2009
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."
May 05, 2009
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!
May 03, 2009
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.
May 01, 2009
The shows will include:
- Pound Cake
- Japanese Ingredients
- Man Food- Breakfast
- Christmas Special
- Salty Sweets
- Cooking with Alcohol
- 10th Anniversary Special
Anyway, looks like Alton will be a busy bee (pun in intended) this summer.
Can't wait to see the new stuff.