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 20
Shell Game IV
aired: Wed, Apr 5, 2006
Alton’s at his desk when a call comes in: a bather has been attacked by a scallop! He hurries to Spamity Island to investigate and there meets the mysterious Captain Squint. Captain Squint offers to find the vicious monster and the townsfolk agree as long as Squint agrees to take Alton. Before they cast off Squint has Alton whip up some snacks, including Seared Scallops, Scallops on the Half Shell, and Scallop Mousse.
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Episode 19
Your Pad or Mine (Thai)
aired: Wed, Mar 15, 2006
Alton’s ready for a trip to Thailand when the “first choice” becomes available and Alton’s shunted aside. To console himself, he finds the ingredients and builds himself a plate of Pad Thai, a dish made popular during the rice shortages of World War II. Some of the ingredients are unusual in American cuisine, but Alton finds them - and offers tips on how viewers can, too, along with stir fry techniques.
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Episode 18
Flat is Beautiful III - Flounder
aired: Wed, Feb 22, 2006
Alton journeys to a strange realm of food lacking in one dimension. Here he finds pizza, flank steak, and pancakes. But these flat foods rarely extend to a whole animal – with one exception: the flatfish. Evolution has produced a side-swimming fish adapted for bottom dwelling, where it can evade predators and surprise prey. Its rapid, bursty motion employs fast twitch muscles, which become flaky and flavorful meat and even inexperienced cooks can easily dismantle it. Alton selects one of the most popular varieties of flatfish, flounder, and shares the secrets of Baked Stuffed Flounder, Oil Poached Flounder, and for the leftovers, Flounder Fish Salad.
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Episode 17
Tender is the Loin II
aired: Wed, Feb 1, 2006
Tender is the Loin II Recipes featured in this episode: - Center Cut Tenderloin Roast - Chain of Bull Cheese Steaks - Beef Carpaccio - Stuffed Tenderloin ... Good Eats S9E17 S9E17P2 tv
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Tender is the Loin II Recipes featured in this episode: - Center Cut Tenderloin Roast - Chain of Bull Cheese Steaks - Beef Carpaccio - Stuffed Tenderloin
Episode 16
Raising the Bar
aired: Wed, Jan 25, 2006
The man behind the bar is just as much a chef as the man in front of a stove. Alton demonstrates this from “Good Drinks,” the bar where he serves a Martini, a Daiquiri, and (with a little help from a certain southern gent) a Mint Julep. Alton claims that mastery of these beverages and the techniques and ideas behind them will enable even the amateur mixologist to prevail.
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Episode 15
Tender is the Loin I
aired: Wed, Jan 18, 2006
Tenderloin just might be one of the most delicious sorts of beef. It’s certainly one of the most expensive. But cooks willing to work can start with whole tenderloin – called a PSMO in the trade, meaning peeled (of fat), and “side meat on.” Because such a cut requires little processing, per-pound prices are as much as a third lower. With a little practice and the right tools, a cook can use most of that PSMO to produce a wide variety of different meals. Alton starts with a trip to the warehouse club, and then takes a PSMO back to his kitchen to demonstrate the right dissection techniques before building a delicious Steak au Poivre from just one of the cuts his knife work produces.
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Episode 14
My Pod
aired: Wed, Jan 11, 2006
My Pod Recipes featured in this episode: - Crème Brûlée - Fruit Salad with Vanilla Dressing - Vanilla Poached Pears ... Good Eats S9E14 S9E14P2 tv
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My Pod Recipes featured in this episode: - Crème Brûlée - Fruit Salad with Vanilla Dressing - Vanilla Poached Pears ... Good Eats S9E14 S9E14P1 tv
Episode 13
School of Hard Nogs
aired: Thu, Dec 1, 2005
Eggnog, Alton claims, has an undeserved bad reputation because of commercial products. He believes the real thing is Good Eats, and he sets out to prove it. Along the way, he visits a distillery to learn how they make whiskey, and explains the key techniques for making a good foam. Eggnog is, after all, a custard. First up, from the Good Drinks bar, Alton whips up a delicious cold Eggnog. Sadly, the Food Police know he used raw eggs and they don’t like that one bit. After they confiscate that eggnog, Alton heads to the kitchen to make a cooked version. It’s basically the same thing, but the yolk and daily come almost to a boil to bring those eggs just to 160º F. And with either one, Alton can make a delicious Eggnog Ice Cream.
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Episode 12
A Pie in Every Pocket
aired: Wed, Nov 9, 2005
Good Eats : A Pie in Every Pocket
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Episode 10
Great Balls of Meat
aired: Wed, Oct 19, 2005
Episode 8
Good Wine Gone Bad
aired: Wed, Sep 21, 2005
Good Eats : Good Wine Gone Bad
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Episode 7
Cobbled Together
aired: Wed, Aug 24, 2005
The sad passing of Mr. Yorick has opened a seat at the prestigious Institute for the Preservation of Culinary Heritage and Authenticity, and Alton wants that seat very badly. Mr. Avery visits to see whether Alton has what it takes: can he craft a dessert that will impress the Commodore? Will Peach Rhubarb Cobbler get him in? How about Blackberry Grunt? If neither of those are sufficient, perhaps Individual Berry Crisps will win Alton the seat he covets? It all depends on Alton's skill, Mr. Avery's taste, and the whims of the Institute.
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Episode 6
Wake Up Little Sushi
aired: Wed, Aug 3, 2005
Alton struggles to order some sushi, but the sushi-ya simulation he uses contains an itamae (sushi chef) who simply won’t cooperate. That forces Alton into the kitchen to make his own sushi. That starts with Sushi Rice, and proceeds to a California Roll.
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Episode 4
Churn Baby Churn II
aired: Wed, Jul 13, 2005
Churn Baby Churn II Recipes featured on this episode: Chocolate Ice Cream, Vanilla Ice Cream, and Mint Chip Ice Cream. ... Good Eats S9E4P1 S9E4 tv
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