New Alton Brown show. Anybody see it? I watched the second half-hour on Saturday night, and I'm not sure what I think at this point. It wasn't quite what I expected, more contemplative than funny. Bear, you out there?
Years ago, I wrote a note summarizing new procedures for setting up teleconferences -- who to contact, our billing code and address, etc. I concluded with: "If you require hot asphalt for your teleconference, please contact MNDoT (Minnesota Depart of Transportation) at least 48 hours prior to the anticipated start time."
At that time, I had a boss who genuinely appreciated my humor, but I'm not sure anyone else got it.
"We're kind of on the level of crossword puzzle writers... And no one ever goes to them and gives them an award." ~Joe Strummer sscce.org
Joined: Jan 29, 2003
I saw him eating a sandwich on some kind of fresh made bun and had to go get a snack. Missed the rest of it.
A good question is never answered. It is not a bolt to be tightened into place but a seed to be planted and to bear more seed toward the hope of greening the landscape of the idea. John Ciardi
I really liked it. Same AB style, same AB humor. Loved the look on his face when he bit into the pickled pig's foot.
He may be a Southern Boy, but not that Southern!
And I really like the way he's touching on all the different types of road-side establishments out there.
There are 4 total episodes. I think there were supposed to be more originally, but things got curtailed when he broke his collar-bone after hitting a rut in Nevada.
I've always been handy in the kitchen, but between watching Good Eats (I somehow just happened to catch the airing of the very first episode and was hooked immediately) and America's Test Kitchen, I am now a Kitchen Force-To-Be-Reckoned-With.
P.S. In the "Cube Steak Episode" he used a 48-blade meat tenderizing thingie.
My room-mate got me one a few weeks back.
Good lord, is this thing worth its weight in gold!
As we know (or you would if you watched his show), some of the cuts of beef with the most flavor are the cheapest because they tend to be on the tough side. No more! When he says that this thing make tough cuts "like buttah!", he ain't kidding.
So far I've made Swiss Steak, Chicken-Fried Steak and Pork-o-Shnitzel (Vienna Schnitzel made with pork instead of veal) and all were completely fabulous in flavor and the knives stayed in the cutlery drawer -- a fork was all that was needed. [ July 31, 2006: Message edited by: Bear Bibeault ]
Alton had a new Feasting on Asphalt series come out a few months ago. it was subsequently turned into a book, which he is currently doing an "author's tour" for. We saw him live yesterday, and MAN is he awesome. He's funny, charming, polite, and just a hoot.
My favorite story was how he developed a thing he calls "hallway surfing". Often, after signings, he'd get back to the hotel too late to get dinner or even room service. so, he's wander the hotel hallways, checking out the food people had ordered for their room service and decided they were done with. "Cool!!! Pizza!! Hey, half a bottle of champagne!!!". He once even found the top tier of a wedding cake. He did say he felt guilty, and put the cake topper back outside the couple's door (but kept the cake).
Here's me meeting him:
Liv decided to be shy: [ April 28, 2008: Message edited by: fred rosenberger ]
author and iconoclast
cool. That second one AB looks like he's wearing chefie clothes. did he do a demo?
ours yesterday was strictly QA. I think there was some food earlier if you were a "gold club donor" or some BS like that, but Alton didn't cook - students at a local chef academy did. Alton was there for a more social gathering with 30-40 people before the big Q and A.
author and iconoclast