Good Eats
Pop culture, comedy, and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Genre: Home and Garden
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Episode 19
Going Dutch
aired: Mon, May 26, 2008
Episode 18
Honey, I Shrunk the Cake
aired: Mon, Apr 28, 2008
Alton Brown makes chiffon cupcakes.
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Episode 17
The Alton Crown Affair
aired: Mon, Mar 17, 2008
In his lavish home, surrounded by jeweled finery, Alton mentions that he usually keeps eating simple, but every so often wishes to “sup the light fantastic.” Tonight is such a might, he removes the jeweled lid from a serving platter to reveal a king hat: Crown Roast of Lamb. A daunting dish for most cooks, but Alton aims to tame it with a little science, quality ingredients and a simple gadget or two. Follow his examples, and soon enough any cook can deliver a delicious, pair of lamb racks to the table.
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Episode 16
If It Ain't Broccoli Don't Fix It
aired: Mon, Feb 18, 2008
Over the years, many of the exhibits that once graced the Food Gallery's Vegetal Hall of Horrors have disappeared, eliminated by Alton's attempts to remake them into delicious entrées. But a few remain, and one of them, brassica oleracea – broccoli – is stubborn about leaving the Hall. It has earned the ire of everyone from presidents to small children and has been the subject of many untruths. Whether it's Pan Steamed Broccoli, Oven Roasted Broccoli or Fresh Broccoli Salad, Alton intends to show that broccoli really is Good Eats. He's sure he can get it out of the Vegetal Hall of Horrors, but as for Air Force One? Well, one thing at a time...
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Click here to watch on youtube.com part 2
A lot of folks don't like broccoli, which is too bad, because it's always a nutritional powerhouse. Learn how to make it delicious, too. Recipes: Fresh Broccoli Salad, Pan Steamed Broccoli, Oven Roasted Broccoli ... Good Eats S11E16 S11E16P1 tv
Episode 15
Apple of My Pie
aired: Mon, Feb 4, 2008
Alton has tackled the topics of pie crust and apples before in previous shows, but he hasn’t tackled them together. And that, he realizes, is as shame, because he know of nothing as American as apple pie. Alton offers a crust recipe and an easy technique for rolling, tips on apple selection and spice choices, and technique that, as is his style, emphasizes education over rote memorization. Follow his technique and turn our your own Super Apple Pie.
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Episode 14
Season 11 Episode 14
aired: Wed, Jan 30, 2008
At the Good Drinks bar, barman Alton contemplates bar... food! There are fried cheese sticks and nacho platters and loaded potato skins, but none of them can touch Buffalo Chicken Wings. Supposedly, they began life as an improvisation at the Anchor Bar in Buffalo, New York late one night in 1964. They’ve zipped across the world ever since. Alton discusses cutting the chicken wing, cooking it (you cannot just roast it) the use of butter instead of margarine, and what he believes is the correct ratio of hot sauce – and other ingredients – in Buffalo Wings. Realizing that such heat is not for everyone, Alton also devises Orange Glazed Chicken Wings that marry sweet and sour, salt and spice in a delicious glaze.
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Episode 13
Season 11 Episode 13
aired: Mon, Jan 7, 2008
In order to cook, one must prepare the ingredients, and that usually involves knife work. Starting with the basic parts of a knife, Alton moves on to explain why those cheap knives advertised with infomercials are worthless. Then he explains the safe way to hold knives and demonstrates the three basic cuts used for most cooking: slicing, chopping nad paring. Along the way, manages to cut up enough ingredients to make a fine Gazpacho, before closing with tips for cleaning knives safely and storing them properly.
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Episode 12
Season 11 Episode 12
aired: Mon, Dec 3, 2007
The marsh mallow plant has a long history in human civilization. Originally a medicinal plant, it then came to use in fine confectionaries. That candy later went on to mass production blandness. Alton intends to to recapture the goodness of marshmallow candy with Homemade Marshmallows. Like the modern factory version, his candy uses gelatin and not the marshmallow root, but it still outperforms the factory version. And it works much better in a homemade version of a particular sort of southern treat, and in Ambrosia, a re-creation of the legendary "food of the gods."
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Episode 10
Season 11 Episode 10
aired: Wed, Nov 7, 2007
When Alton’s friend Chuck delivers the third bushel of green beans for that week, Alton’s at a loss. He has made every recipe he knows that contains green beans – twice. Chuck suggests a recipe his mother used to make, featuring green beans, mushroom soup and toasted onions. Alton, of course, recognizes this immediately and accepts Chuck’s latest offering. He can, he believes, employ sound science, the right ingredients and some tried and true techniques to turn the old fashioned dish (created in 1955 as part of a Campbell’s Soup marketing push) into Good Eats’ own Best Ever Green Bean Casserole.
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Episode 9
Season 11 Episode 9
aired: Mon, Oct 15, 2007
Inspired by the ghost of George Washington Carver, Alton takes on the peanut. Culturally and historically significant and culinarily versatile, cooks often overlook the power of the peanut. Starting at a ballpark (and another appearance by Mr. Carver), Alton elaborates a bit on the history of the peanut, including what led to its popularity today. Faced with the price of stale stadium peanuts, Alton makes his own Roasted Peanuts. Then he takes some Spanish peanuts for a spin in his food processor to make Homemade Peanut Butter. With some chocolate wafers and a few other things, Alton next turns a batch of his peanut butter into Peanut Butter Pie. Outside, Alton prepares Boiled Peanuts and then makes them into Boiled Peanut Soup.
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Episode 8
Season 11 Episode 8
aired: Mon, Oct 8, 2007
Alton begins as a mysterious helmed figure, imploring a humble cucumber to seek its destiny as a crisp dill pickle, to erase mushy mouth feel and insipid flavors. To become... Good Eats! From there he drops through a trap door into his cellar where he explains the difference between fresh packed and dill pickles. Then its to the market for a lesson in selecting the right sort of cucumber (and a little bit of the cucumber’s history). Back in the kitchen, Alton explains the role bacteria play and how the right brine is crucial as he shares his Dill Pickle recipe. But what to do with the finished product? Alton asks what Elvis might do, and from that inspiration devises his recipe for Deep-Fried Pickles. Finally, competition with an ice cream vendor leads Alton to employ a Popular Drink Mix to create Cherry Flavored Pickle Pops as a lucrative treat.
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Episode 5
Season 11 Episode 5
aired: Mon, Jul 23, 2007
Alton overhears some folks at a support group discussing their fear of... whole fish! They mistake him for a new member, but he has no fear of whole fish at all, and he sets out to explain to the viewers why they should not fear whole fish, either. Clowns, on the other hand, are scary. Alton starts with Whole Striped Bass, explaining how to prepare it for cooking (without making a mess) and how he roasts it. Then, playing off his neighbor’s bad example, he discusses Plank-Grilled Whole Trout. He finishes by mentioning the health benefits provided by oily fish, and demonstrates how to prepare Pan-Fried Smelts. With the right ingredients, the know-how, and a little science, there’s no reason to fear whole fish.
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Episode 4
Sub Standards
aired: Mon, Jul 16, 2007
You can’t always get what you want, but if you try, sometimes, you get what you need.” So quotes the first of Alton’s substitute chefs, in this episode that highlights two important reasons to substitute: because you lack a key ingredient and the time to get it, and because you can’t eat a key ingredient. Peanuts are among the top allergens, so Alton offers a Faux Peanut Sauce that nearly replicates the flavor using three ingredients. Then he shows how to replace the buttermilk in his Southern Biscuits and how to replace the wheat flour, for those who cannot tolerate gluten, in The Chewy Gluten Free, one version of his chocolate chip cookies.
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Episode 3
Coconut Cake Revival
aired: Mon, Jul 9, 2007
Visiting a friendly southern diner, Alton’s appalled at what their coconut cake has become. It’s just white cake with bits of shredded coconut. It’s not the real thing at all! It seems that Cake Smart has forced the local cake lady out of the business, and driven fresh, delicious coconut cake from the minds of diner patrons. Alton sets out to right this horrible wrong. With a little secret help from the cake lady, some fresh coconuts and a few methods of extracting all the flavor of the coconut he might just succeed! He starts by explaining how to open a coconut and how to prepare homemake Coconut Milk and Cream and Coconut Extract (you’ll need vodka!) With all these in hand, he then builds a Coconut Cake with 7-Minute Frosting. And then he discovers that popularity sometimes has a price...
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Episode 2
Pretzel Logic
aired: Wed, Jun 20, 2007
In 610AD, a monk in the Italian Alps invented the pretzel as a reward for children who had learned their prayers. And the pretzel has gone downhill most places ever since, until now they’re more like a punishment for flying commercial aircraft than a reward. Alton visits Philly, a city that still loves the pretzel, and collects a specimen. Using he, he deduces and teaches the science of quality pretzels: Homemade Soft Pretzels and Homemade Hard Pretzels. And because pretzels need mustard, Alton shares a recipe for the Best Mustard Ever.
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Episode 1
Milk Made
aired: Wed, Jun 6, 2007
Only one naturally occurring edible substance exists only as food – milk. Even honey, technically a manufactured product, does not qualify. Alton spends some time discussing the production and history of milk as well as some things to watch out for (featuring a surprise guest). Alton the way, he shares recipes for Tres Leche Cake, Dolce de Leche, and Quick Cottage Cheese he claims beats anything the store can offer.
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Click here to watch on youtube.com part 2
Alton looks at the luscious lactal liquid, useful for so much more than drenching cereal. Along the way, he explains pasteurization, homogenization and lactose intolerance. Recipes: - Tres Leche Cake - Dulce de Leche - Quick Cottage Cheese ... Good Eats S11E1 S11E1P2 tv
Click here to watch on youtube.com
Alton looks at the luscious lactal liquid, useful for so much more than drenching cereal. Along the way, he explains pasteurization, homogenization and lactose intolerance. Recipes: - Tres Leche Cake - Dulce de Leche - Quick Cottage Cheese
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