For bacon with perfectly crunchy-chewy texture, Alton Brown chooses his waffle iron over the normal pan approach. This got us thinking—what about a panini press or George Foreman grill?
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Alton isn't against what we commonly refer to as stuffing. He's against cooking it inside the cavity of the bird. He believes it should be baked separately in a casserole pan, which means it's technically called dressing.
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Alton Brown, in his typical MacGyver-of-the-food-world ways, hatches this idea for emergency oatmeal. All you need: a coffee pot, two pouches of instant oatmeal, a mini honey and jam packet, an herbal tea bag, a wee bit of salt, and water (how much depends on your gloopy consistency preference). The man becomes a savior to oatmeal eaters in motels everywhere. The video, after the jump....
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When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. I have always found Alton to be interesting, provocative, smart, and funny, so we were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than Hamburger America director and author George Motz. I'd never even heard of Luxembourg noodles until Alton Brown shared this story with us, but I sure do love the idea of noodles, crackers, and butter. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.com....
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When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. I have always found Alton to be interesting, provocative, smart, and funny, so we were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than Hamburger America director and author George Motz. This webisode finds Alton musing about what's it like when he's on the road shooting, talking, and eating with strangers. As he says, food connects all of us. Much food for thought, Alton. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is...
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With the holiday season upon us we thought it would be righteous to have Alton weighing in on one of our all time Serious Eats favorite subjects,
pie. Needless to say, he shares our reverence for a great piece of pie and the piemakers that make them.
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On this week's Chewing the Fat,
Alton Brown talks about what he discovered about the whole notion of hospitality when he hit the road in Feasting on Asphalt.
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On this week's Chewing the Fat webisode, our man Alton Brown goes deep into the world of fried chicken. Southern fried chicken to be exact.
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In the past, it has been Regis Philbin and various little kids. Related: Alton Brown chews the fat with Serious Eats [Yahoo Finance]...
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This week, Serious Eats chews the fat with Alton Brown again. We move from last week's donut topic to a chat about race, class, and food.
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