mhmurray’s Profile
Recent Comments
Alton Brown's recipes: yay or nay?
I Say Yay! Be sure to read the comments on recipes at the Food Network site and also check out Good Eats Fan Page. It has transcripts of each episode, in case you missed something.
See more comments by mhmurray ยป
Recent Posts
mhmurray hasn't written a post yet.
Recent Favorites
mhmurray hasn't favorited a post yet.
Recent Polls
mhmurray hasn't answered any polls yet.
Recent Quizzes
mhmurray hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Eat for Eight Bucks: French Onion Pastina
I made this last night! Fantastic! Caramelizing the onions does take a long time, but it's fun (really!), just be patient as is says in the recipe. I originally bought actual "pastina" at the store, but decided it was too small to use, so I went with Orzo. I'll try Israeli Couscous next time (and there will be a next time). Paired this with a salad for a complete meal. From shopping bag to table took me about an hour.
Alton Brown's recipes: yay or nay?
I Say Yay! Be sure to read the comments on recipes at the Food Network site and also check out Good Eats Fan Page. It has transcripts of each episode, in case you missed something.
Eat for Eight Bucks: French Onion Pastina
I make parmesan crisp "bowls". Yummy and impressive looking. Simply increase the diameter of cheese spread in the pan. It should be less dense as well- when finished they almost look like lace. Invert melted cheese over a small bowl and voila! (I use rounded metal bowls and put them in the 'fridge to expedite the process.) It makes a lovely (individual) salad bowl -- will use next time I do (French onion) soup and salad.
Eat for Eight Bucks: French Onion Pastina
Hey everyone,
I didn't make the Parmesan crisps.
Eat for Eight Bucks: French Onion Pastina
Good tip on using the mandoline, howlandwolfe.
I substituted shortened strands of whole-grain spaghetti in place of acini di pepe (or other small pasta like orzo), added a bit of water to deglaze and started pouring in beef broth without measuring. I used one onion, whereas the recipe calls for two large for two servings. And I probably threw in too much pasta. Anyway, this is a savory way to use spaghetti away from the tomato-based sauces. The beef stock gives it some heft and Parmesan, well, that just makes many foods better. Slurp the spaghetti, coated in the beef stock, which has a little flour and dried thyme mixed in. If you can find a good-quality beef stock, all the better. It might not be the most visually-stunning, or exciting-sounding dish, but it tastes good and it's a recipe that could feed a group.
Eat for Eight Bucks: French Onion Pastina
this is going to be dinner tomorrow night - thank you!!
Eat for Eight Bucks: French Onion Pastina
I made this last night, it was delicious. I had about half a cup of extra beef stock, so I used that instead of water for the first two deglazings, then used a quarter cup of sherry for the final deglazing.
The key step was using a mandoline to slice the onions, I think it sped up the cooking time.
Alton Brown's recipes: yay or nay?
With the hundreds of shows he's done and topics he's covered, I find it so interesting that several have noted his turkey recipe and the 3 chocolate chip recipes - based on personal preference. Those are the ones I remember most and have tried successfully as well.
To search the turkey, I remember putting turkey 500 in the search box and there it was. I was at my daughter's, she had just had a baby and they didn't have most of the brine ingredients, so I just skipped that (very involved w/lots of ingredients like candied ginger & apples) step. It was still one of the best turkeys I have ever made.
Alton Brown's recipes: yay or nay?
For some of the reasons discussed above, I really enjoy reading the publications from Cook's Illustrated, whether it's their magazine or cookbooks. They painstakingly detail all the tests that went into developing their recipes and give a pretty accurate description of what defines their "ideal" end product. Sometimes my opinion lines up with theirs and other times it doesn't, but at least I know beforehand.
I've never made a recipe from AB that turned out horrible -- I own all of his books and use them a lot -- but sometimes I find that I prefer someone else's recipe. For example, his muffin batter base is adequate but not spectacular for my tastes...I still eagerly anticipate every new episode of his show, though!
Dominic
the zen kitchen
Alton Brown's recipes: yay or nay?
I really like Alton Brown's show but not all of the reicpes we've tried have been winners. Avoid his mac and cheese recipe, both of them.
Alton Brown's recipes: yay or nay?
I've made several of Giada's recipes--they come out fine to me...
Alton Brown's recipes: yay or nay?
The reason AB uses a scale when baking is that you will get more accuracy with a scale than with measuring cups. Again baking is a science as you are dealing with chemical reactions of leavening and liquids.
You don't have to be so particular when cooking. A pinch of something will do, well, in a pinch. Recipes are written with standard measures (cups, tsps, etc) so that everyone can follow them. But most cooks will make their own adjustments to suit their palates.
Alton Brown's recipes: yay or nay?
If you just follow AB's recipes exactly you've missed the whole point of the show. He doesn't just spew out a recipe, he spends the show telling you the why. Armed with the knowledge from the rest of the show you can add or remove bits, alter the cooking process or make substitutions with more knowledge of what the outcome will be.
I also am not a big recipe follower, which is why Good Eats is a good show for me. I don't need yet another cookie recipe, but I could use info into what makes a cookie, crispy, chewy, or cakey.
Alton Brown's recipes: yay or nay?
My first attempt as making Thanksgiving turkey was made by using Alton's recipe published in (Gourmet? Bon Appetite?) I was very nervous about that bird, but Alton held my hand the whole way. It turned out great-and I got LOTS of compliments!
THANK YOU ALTON!!!!
Alton Brown's recipes: yay or nay?
I have to admit I am an AB fanatic, Never miss Good Eats and I'll watch anything else he appears on including sitting through every episode of who will be the next iron chef. I love his recipes and even though I seldom measure anything when cooking, as opposed to baking, his I will measure for. I've always had good luck with his recipes. so YAY!
Alton Brown's recipes: yay or nay?
Alton is amazing. He is an idol in my home. So much so that my wife has given me permission to have his children if that would be physically possible. I have his books and they are just as informative yet entertaining as his shows are. I've done many of his recipes and they all work. The deal is: his instructions are easily the best that I've ever read on how to cook something. He writes like an excellent technical writer and not a chef so he tells you exactly what you should do and how.
Alton Brown's recipes: yay or nay?
I have had great luck with his Gold Cake recipe. Both in cake and cupcake form. Extremely tasty and moist!
Alton Brown's recipes: yay or nay?
I Say Yay! He used to drive me nuts--sort-of annoy me. Over time he grew on me as a t.v. personality and now he's one of my faves.
He is very knowledgeable, and for that reason; my boyfriend and I refer to his recipes ALL THE TIME. We barely ever follow any recipes step-by-step, we adapt his information to whatever we're cooking up that night.
I hope that helps? Good luck!
Recent Posts
mhmurray hasn't written a post yet.
Recent Favorites
mhmurray hasn't favorited a post yet.
Polls
mhmurray hasn't answered any polls yet.
Quizzes
mhmurray hasn't taken any quizzes yet.
I made this last night! Fantastic! Caramelizing the onions does take a long time, but it's fun (really!), just be patient as is says in the recipe. I originally bought actual "pastina" at the store, but decided it was too small to use, so I went with Orzo. I'll try Israeli Couscous next time (and there will be a next time). Paired this with a salad for a complete meal. From shopping bag to table took me about an hour.