Serious Eats
Ed Interviewing Alton Brown; Adam Live-blogging Soundbites
"When [burgers are] done on a griddle that hasn't been cleaned in a long time, they get that crust—what I call 'American Umami'."
Serious Eats head honcho Ed Levine is video-interviewing Alton Brown in the SE offices right now. I'm in the background Twittering it: twitter.com/seriouseats
And now I'm live-blogging it here, too:
Soundbites in reverse chronological order:
And that's it! :( Alton's leaving. Ed's giving him neighborhood food recommendations. I'm guessing ... Salumeria Bielliese ... and YES!
Alton on Luxemburg noodles: "I don't remember the last time I fell on food with such a ravenous hunger."
Alton: "Pie is the culinary currency of the Midwest. You know you've moved into the Midwest when you start getting really good pie."
On burgers: "When they're done on a griddle that hasn't been cleaned in a long time, they get that crust—what I call 'American Umami'."
Alton: "The burger is still a really important barometer. And we've drug it down the street behind pick-up trucks."
Nota bene: Alton rocks an iPhone!
Alton on donuts: "They're cultural anchors. Food like that that doesn't change becomes a touchpoint."
Alton: "Lutefisk -- it's what you eat when all the HAGGIS is gone!"
Have I explained what's going on here? Serious Eats overlord Ed Levine is video-interviewing Alton. I (Adam) am in the background Twittering and live-blogging
Alton on mom-and-pop roadside joints: "I watch these people drive by all these fabulous places—to go to ... McDonald's. It drives me nuts." ...
Alton: "There is no sustainable agriculture without sustainable thought -- there are entire systems we've locked ourselves into."
Alton on the Slow Food movement: "A lot of food is slow because that's the only way to make it edible."
Alton on why restaurant owner-operators rock: "No one is passionate about making a Big Mac."
Alton Brown is in the Serious Eats offices now!
