IM SO STOKED! What made you decide to bring back the show? Which show, that youve been on, have you enjoyed the most?
I always planned on bringing GE back. I'd planned on a 5 year break but due to the second live show (Eat Your Science) I got off schedule. Good Eats is my one and only baby. Everything else is frosting...excuse the mixed metaphor there. I'd never put frosting on a baby.
Best fried chicken sandwich?
I haven't had it yet. All too often, folks concentrate on the wrong thing...like crispiness or heat. To me, it's about the flavor of the chicken.
Big fan of many years. Thank you for teaching me more about cooking than anyone to whom I am not related.
Any chance you got the suits to let you do a hasenpfeffer episode?
Ah...Thumper. That has always been a line not to be crossed at Food Network but I think that's changing. The only problem is: I don't like rabbit.
Hi AB! Did you have any reservations about bringing back Good Eats? By the way, thank you for combining culinary education and entertainment.
No reservations whatsoever. The way I figure it, if I do the best work I can possibly do, someone will watch it. The question is will there be enough someones...and if there aren't, we'll I still did the best work I could do.
Do you know ahead of time what the secret ingredient will be on Iron Chef? You always seem to know so much about it!
Yes...I always knew. But look at it this way: that was only one ingredient. What I didn't know was what special ingredients the chefs would bring with them. That was always a mystery and forced me to think quick. I always lost weight on that show just from stress.
Hey AB. I loved the all new episode and reloaded. Thanks for teaching me so much about cooking and the science behind it (and the goofy laughs). I was cleaning my salt cellar the other day and thought does Alton even use these anymore? I then saw one on the recent show.
Do you ever regret making something an iconic part of Good Eats/your professional image? We all change and grow. Sometimes our interests wax and wain or maybe we find a better way. I still think the salt cellar makes a lot more sense than these grinders they sell next to pepper grinders. How about kosher salt and unitaskers? You perhaps used a unitasker to flatten that chicken parm and did it a different way before, but maybe that is okay too.
One more small question. I've almost always adapted what you've taught to be more fun to eat. I know you did the healthy eating episode a while back but do you feel any pressure to not be Paula Deen adding seven sticks of butter to something? I get it if we just like different food. The chicken parm looked good but I'd have definitely made it more of the regular chicken tomato cheese soup that it normally is.
Here's what I think of unitaskers: a lot of them are things I only thought were unitaskers because I lacked the imagination to figure out other things to do with them. That was on me.
As for 7 sticks of butter: if the dish needs it the dish needs it. I myself have never encountered a food that required 7 sticks of butter. But I'm still young, you know?
Hi Alton! I wanted to first thank you so much for the original good eats. When I was growing up, I spent my weeknights staying up past my bedtime watching rerun after rerun. Fast forward 10 years to me completing my BA in Culinary Science in August of last year. You were the first source of culinary inspiration and I want to thank you from the bottom of my heart.
My question is regarding the current trend of fine dining. It seems the growing "gormet casual" scene is becoming more popular than the traditional suit and tie fine dining. I've also found that, in my own dining experience, the chefs behind the menus in these restaurants tend to pump out better, more creative food in far more approachable atmosphere. My favorite restaurant right now is Coquette (in New Orleans): they gave me a better dining experience with similar quality ingredients at a quarter of the price of some traditional fine dining restaurants within a couple blocks. Have you found this to be true in other cities? Do you think this trend will continue? Other thoughts?
Thanks!
All I'm going to say is that my favorite restaurant has tablecloths, waiters in uniforms, cold martinis and perfect steaks. I have "my" table and I go there often enough to keep it that way. I'm a huge fan of fine (but not fussy) dining.
Have you had a chance to read The Food Lab, and what did you think? I’m sure Kenji took a great deal of inspiration from Good Eats!
Best food book since On Food & Cooking. I don't know if Kenji got any inspiration at all from Good Eats. He's brilliant.
Is The Alton Browncast ever coming back?
Not sure. I ran out of people to interview and frankly the podcast-verse is so packed right now that I won't do it unless I can come up with dang good angle.
Did you feel at all stymied by the vast lore of the first Good Eats, or did you find that it helped the creative process to have old tropes and characters to draw on?
I'm going to be really honest: the secret to my success is that I never look back...ever.
Hey Alton,
Long time fan. I want to thank you for the way you have changed and depend my appreciation and understanding of food and the cultures surrounding it.
I love how GE gives a cross section of a particular food item by telling the history /origins of it, explaining the chemical process behind its preparation, and then showing you how to make it. You've enriched my life immeasurably, and you've created one of the best shows ever, IMHO.
Just wanted to tell you that. Only question I could think of to ask is: what's you're favorite restaurant in LA, both high end and more affordable?
Looking forward to the new season.
Thank you so much for your comment. My favorite restaurant in LA is and always will be Musso & Frank.
Alton, how do you prepare for episodes? Do you find yourself doing a lot of research about certain themes and topics beforehand? Do you have a team to help you with the research and preparation?
Every GE episode is not only heavily researched but completely scripted. I have a full time researcher and a science researcher on retainer. I couldn't do this without them. But to put it in perspective, this current season took 8 months to research and write (including recipe development) and 50 days to shoot.
What was the hardest thing to learn to cook?
properly
What are your top 3 dog names based off of food?
Scramble, Doughnut, T-Bone
So excited for the reboot of Good Eats! I started watching that show when I was 12 and it was always my favorite cooking show.
My question is what is your go to meal to cook when you have no idea what else to make?
Roast chicken...AND WAFFLES
Greetings, Alton.
Thank you for taking time out of your busy schedule to participate in this AMA.
What do you feel it was about your Hot Ones Interview and your review of the Dawson's Original Hot Sauce spicy wing in particular that caused so many people to purchase the hot sauce in record numbers after the episode aired?
You were not a fan of the hot sauce packaging, you said it tasted like "crap," and you said that it did not bring the heat. I trusted your culinary experience, knowledge, and review enough not to waste my time, money, and taste buds on Dawson's Original Hot Sauce, but many others clearly did not heed your advice.
Can we chalk this up to the current arbitrary contrarian nature of internet culture?
Either way, I believe that Brodie Dawson and his family would thank you if given the opportunity for the press and attention.
Be good or be good at it, Alton.
I have no freakin' idea. None...zip.
What topic are you most excited to cover in Good Eats?
Which topics would you redo from Good Eats in the past?
also you are the best, I am SO excited for the return of this show!!!
In this season, wow...steak tartare, immersion circulators and wild sourdoughs
Like so many others, you’re an inspiration and I’ve followed your work for a long time. Is there a link to your mise en place song?
There isn't because it was a parody song based on an existing (and famous) tune. I didn't write the tune so I really don't have a right to record it.
How do you decide what to make for dinner?
Step one: open the refrigerator door.
Hi Alton! Huge fan. Have binged the OG Good Eats, SO EXCITED for the return, saw your live show (got called on stage even!), love your cookbooks, and just think you’re a cool person all around.
I’ve tried to think of a good question—should I something about unitaskers? Favorite thing to cook or favorite cocktail? Best thing about being back in the Good Eats world? I’m sure you’ll see a lot of those types of questions in this AMA, so I decided on something else.
How are you today? How’s Scabigail? (I was thrilled when you rescued her, btw!) Anything that you’re reading or watching right now that you recommend, food related or otherwise?
Thanks for hosting this AMA! You gave me a signed board scraper after my portion of your live show, and on it you wrote “cook smart.” I’m sure trying, and I am so thankful for all the work you’ve done to help make that possible!
I'm doing fine. It's good to have this season of shows wrapped up and delivered. Scabs is good and is actually in several episodes. Impossible to train of course but she always looks to the food so...
Are there be any foods/topics that you will revisit from your original episodes? How will it be different from the first time?
I like to think that the new shows are simply grown up, mature versions of the originals. They have the same DNA but they are much MUCH better. I hope to do some part 2's to follow up part 1's we did in the original series (like shrimp for instance) but we'll see.
You mean, the Godfather of rocksteady?
I do in fact.
Greetings earthling! Because of watching your work, I have become a way better cook, thank you! The biggest change came when I started buying whole spices, then grinding and mixing them myself. Your spice mix recipes are some of my favorites, taco potion #19 is a game changer!! I have even been known to bring a mortar and pestle camping because of the difference it makes. For the novice spice enthusiast, what spices to you recommend for the pantry and what are your favorite combos?
"He who controls the spice, controls the universe"
That is so up to individual tastes but for me, when it comes to "whole" spices: nutmeg, cumin, coriander, black peppercorn, allspice, black cardamom.
Alton, I’ve been a huge fan of Good Eats for most of my life. My dad and I used to watch it together and it’s been a big influence on my love of cooking. We saw your live show in Portland a few years back and it was so special to have that moment with him.
My question is: what new food movements and trends are you most excited about, as a chef and as a consumer of good eats?
I'd love to be able to answer this but I generally just hate trends! But if I had to pick one it's probably the slow acceptance of vegetarian food as just...good rather than "vegetarian."
Very excited about new Good Eats episodes! I grew up watching with my parents and this couldn't have come at a better time, with me fresh out of grad school and learning to live on my own and cook for myself.
What kind of changes can we expect from the original? Did you guys do anything different this time around that might be interesting or exciting?
PS Tell Abigail that she's perfect
This season of Good Eats is absolutely the best work we've done. Best food, best scripts, best photography. Best editing. It's GE turned up to 12.
Thank you so much for doing an AMA! Good Eats was what got me interested in food as a kid. As excited as I am for The Return, when are you going to do a video with Bon Appetit? You've already done Hot Ones, so do you plan to continue doing YouTube appearances?
I do but on my own channel. Watch that space.
How would you suggest a home cook perfecting their knife skills?
First, purchase a good knife (and yes this will cost money) and a good cutting board (people forget how much that matters). Then practice...that's the only way. Examine your cuts then figure out what will make them better. Oh, and remember never force a knife.
How are Stir Fry & Shrimp Toast?
They're great. I fostered them for a year and then found a lovely permanent home for them out in Alabama where they could be together and you know do cat stuff. I'm fiercely allergic to cats but when they were kittens and crawled out from under our office porch, we made it a mission to get them all placed. And we did.
I was wondering this too. Do you ever hear about how they're doing in their new home?
I get fairly regular reports.
Thanks so much for doing this - I've always loved good eats, and Cutthroat Kitchen is almost always on in the background when people are home for the holidays. Such an enjoyable show, no doubt due to your presence.
Well, I'm proud of the person my daughter, Zoey, has turned out to be. And professionally I'm proud that I continue to work with great people who push me to be better than I actually am.
I have no idea where food TV is going...none whatsoever. A good meal is about who is sitting at the table, not the food that's on it.
Hi Alton when could we look forward to new Iron Chef episodes? Also I’ll be watching Good Eats and I’m super hyped about it.
I am not aware of any new episodes of Iron Chef...at least none involving me!
Is Lucky Yates back with the show?
Not in this set but we hope to be able to get him in the future.
What's your personal favorite recipe of yours? From a fellow diver what's your favorite dive spot? And of course how is miss scabigail?
I honestly don't have a favorite recipe. I love that cold water off Monterey Bay and scabs has put on weight because my editor keeps giving her captain crunch!
Mr Brown! I’ve seen you twice at Gum Tree in Hermosa Beach now and never got up the courage to say hi and thank you for inspiring me and so many others to cook. So this is me saying hi. And thank you.
Also, what’s your coffee order?
These days: black and hot
Hi Alton,
I made a half batch of your aged eggnog last summer since I was a little wary about it but super curious. Opened it around Christmastime and loved it, and instantly regretting only making a half batch. I ended up having to just give out shot glass sized samples of it to people who tried it. I made a full batch of it in early July and it's just sitting in the back of my fridge getting better and better each month.
Anyway, just wanted to say thank you for this recipe, as well as a bunch of other great ones that I use on a regular basis!
Since this is an AMA, I guess I'll ask a question. I know you hate single-use kitchen gadgets, but are there any that you have and use on a regular basis that are worth it in your opinion?
Corkscrew.
Busted.
Hi AB! I’m a long time fan (started watching Good Eats religiously when I was 8) and I always tell people that you taught me everything I know about cooking. I was also lucky enough to see you during Eat Your Science. My favorite thing about your cooking/teaching style is how you always explained the “whys”. Why popcorn pops. Why yeast makes things rise. Why spices taste better freshly ground, etc.
My question is: How did you manage to join food and science so flawlessly and what inspired you to do so? Also...what’s in your pocket?
Thank you for your time and the inspiration! Cooking has become a huge part of who I am, largely thanks to you.
For me it came out of general sense of frustration watching cooking shows back in the late 80s and early 90s. No one was teaching the WHY of cooking. Then I read Harold McGee's On Food and Cooking and I knew what I had to do.
Thanks for bringing back the Good Eats universe. What is the dish that got away and you could not make it into a show?
sweetbreads
Will you continue to do ComiCon's with Adam Savage? I love watching y'all live your best lives together on the floor!
No. That's not really my world and honestly Adam is way too smart to hang out with the likes of me. He's a marvel...honestly.
What’s the best new multitasker since Good Eats ended? Worst new uni-tasker?
Don't know about the worst but the best is definitely the Immersion Circulator.
Will Thanksgiving Live make a comeback in 2019?
There are a bunch of plans for various live projects this year on Food Network and I'm involved in at least 2 of them.
In the 7 years since you finished filming "Good Eats", a lot has changed in how we consume shows and perceive them. Did you come across any challenges that make shooting in 2019 different then shooting in 2011?
The challenge is always the same: me. My brain, my capabilities, my ego, my doubts, these are things that get in the way.
Are there any foods that you really despise or are allergic to that you have featured on your show anyway? Or do you love and eat everything you cook?
I am never going to love beef liver. I used to have an intolerance to oysters but I grew out of it.
Will we ever learn how yeast was discovered and how its made?
Our season finale is called Wild Yeast Risin' so...yes.
[removed]
yes
What network/platform will your show be on?
Good Eats is on Food Network. But you can also get the episodes on iTunes, google play, Hulu and I think Amazon Prime
I've learned so much from Good Eats! Thank you Alton you've always been my favorite chef!
What would you think of schools showing Good Eats in home economics class?
I think it's a little lazy but I'm flattered.
Do you have any favorite online cooking shows/communicaters?
I don't really watch food media. I make it...I don't take it.
Twitter is a gold mine for interacting with creators of our favorite works today, including you, AB.
What creator from the past - author, showrunner, etc. - do you think would have been the best Twitter personality?
What a great question! Well, I think Julia Child would have nailed it. Then I'm going to say Orson Welles, Dorothy Parker...
Do you know how insanely impactful your unique approach to the culinary arts is to young adults? You inspire me to try new things in the kitchen every time I watch you. Don't ever stop.
I don't know but I'm glad to hear you say it. Thank you.
What current food craze is way overblown?
Why does anyone care if I want pineapple on my pizza or ketchup on my hot dog?
They care because they're desperate for a sense of community with others who see it the way they do. I don't like pineapple on my pizza but I will fight to the death for your right to have it. Oh, and I put ketchup on my hotdogs.
What city surprised you the most with how good the food was? Expectations vs. reality I guess
Omaha
Will the show be different in format? Also, do you remember those bad ass cabinet-drawers you had on the show that rolled out? Those were awesome and I think about them constantly with envy!
Everything is better and my cabinets are more baddass than ever.
How long have you been playing saxophone? Do you play any other instruments?
I don't play them as much as abuse them. I strangle saxophones and I mangle guitars sometimes too.
Hello! I saw your stage a few years ago in Columbus, Ohio and adored it. My "one question for you" has morphed over the last few years and it currently is:
What recipe makes you the happiest when you see people post photos of it online? Something simple? Something complicated? Turkey Derrick?
I cannot describe how happy I am for more Good Eats; my wife and I are sitting down to watch the Chicken Parm episode you just launched tonight!
I'm happier when people post photos of the people sitting at the table with them. Other than that...simple is better.
Oh darn it, I already thought of a second question:
You are always so well-spoken on Iron Chef, proving that you can speak eloquently with a script or off-the-cuff. Great vocabulary has always been synonymous with being well-read in my mind. What are some of your favorite books?
Moby Dick, The Haunting of Hill House, One Fish Two Fish Red Fish Blue Fish, Infinite Jest (but only up to page 120 which is the furthest I've ever gotten. Oh, and The Great Gatsby which I reread every year.
What’s your go-to coffee order?
Black and hot
Separately, I’d like to say such an enormous thank you Alton. I grew up in a terrible home environment and my Nana use to put your show on for my siblings and I because it was a great way of keeping us connected to positivity and useful knowledge. You honestly kept me happy growing up. I lived in those conditions until 2012 and you were there for almost every part that I can remember. Cooking brings me a wild peacefulness I can’t explain but I have always known that it steams from you and Nana, so thank you ??
Getting older and uglier family recipe books slowly yes but better Iron Chef because freaking Iron Chef My own It's fun.
How bad is it to freeze meat? Like a steak
It's not great but in many cases it's better than buying raw but old. I purchase most of my meats at a local farmer markets and 90% of it is frozen.
Which episode do you feel stands the test of time?
Episode 8 of Twin Peaks: The Return
AB will we see more podcasts or YouTube content from you any time soon?
yes on YouTube, maybe on podcast
I promised my boyfriend I’d ask if you wanted to join us at Hankook Taqueria when I go visit him in Atlanta the weekend after next.
Soooo... tacos?
definitely
Coming from a cinematography background, do you ever find yourself obsessing too much with the style & nature of shots rather than the content/message? I imagine it must be a tough to balance both aspects of a show like that.
Constantly. Although I hope I never subjugate the story, my obsession with complex visuals is really the driving force of what I do.
First of all, thank you for being my inspiration for becoming a better cook.
Secondly, I'm having a dinner party with 12 dwarves and a wizard. What should I serve?
*bonus points if you have recipes I can follow. ;)
A single ripe apple...
...and a Balrog
Best not-overly-sweet type of frosting? I’ve been a big fan of meringue buttercream, but they get expensive with so much butter in them!
I don't think you can beat a standard cream cheese frosting.
I know, I know, you are against uni-taskers, but its not just the number of different uses something has but also how often something is used that determines whether its worth space in the kitchen or not. There must be some things that even though they are uni-taskers, that if you used them every single day it would still be worth it right? What would be some of the highest ranked uni-taskers (besides a fire extinguisher) that you would still consider useful if someone used them frequently enough?
Unitaskerism is a state of mind. One simply needs to rise above it.
I am so excited to see your show back on the air! It was a big reason I learned to love cooking so much.
Ever since inimitable Harry's Farmer's Market closed, what's your market of choice in the area? If you don't feel like revealing your secrets, what do you think of the low carb diet circling back around? I've found great success with a Keto diet (75 lbs so far!!), but I have trouble finding stuff that I can cook to share with my non-dieting roommates. Do you have any recipes that you like to make that are in that realm?
We shop at farmer's markets and a local meat market. Occasionally slip into a megamart but not very often.
Any chance we can get those rocket ship kettles back in production? I wanted to buy one for my mom and was so sad to see they’re a collectors item now.
Dang those things. I don't have it anymore and I don't know where to find one. I sure wish I could,.
Hey Alton, I always enjoyed the episodes that are adaptations of some classic movies: This Spud's for you too (Misery) and Oh my meat pie (Sweeney Todd) for instance. First, which of those is your favorite and secondly, what movie would you like to adapt into an episode of Good Eats, and what food would go with it?
We do a pretty spiffy riff on Casablanca in an upcoming recipe. I'd also like to tackle Isle of Dogs and maybe The Godfather.
What materials did you use to create your magnetic spice rack that hangs on the inside of cabinet doors?
They're not magnetic. They're velcro!
Will you go on another tour soon? (Plz. Will bring corgi.)
Yes. We will go out on a new tour starting in November of 2020 and into the spring 2021. It will be my farewell tour. You heard it here first.
Favorite Bon Appetite test kitchen series/chef?
I'm not a fan.
Is there a safe way to pressure fry at home?
In a word "no."
Were you a fan of the original Iron Chef before you became the host of the American incarnation? If so, what was your favorite moment/dish/you-name-it from that era of IC?
The scene that comes to mind is that time Sakai nailed that live eel's head to the cutting board. That was Sakai, right? I mean you just don't see that kind of thing very often.
AB, I have spent years, YEARS, trying to procure a Dino squirt bottle. I know they were once upon a time sold as part of a Grill Pack by you. Any chance you can locate more and sell online?
If I can find some I'll let you know. They never did really work very well.
What is your personal favorite watch?
If I had only one: a 1960s era Rolex 1016 Exploer 1
The camera work in Good Eats has always been top-notch. Which directors/cinematographers have inspired you over the years? And what have been some of your favorite movies that came out within in the last five years?
Thanks for teaching me how to cook.
Part 1: Kubrick, Welles, Wes Anderson, Fellini, George Roy Hill.... Part 2: Isle of Dogs, Cold War, First Man...
Has there ever been an episode of Good Eats that you wanted to do, but Food Network said no?
sweetbreads
Hey Alton! What’s the worst thing you’ve ever eaten?
I'm not sure but I guarantee you I'm the one that cooked it.
You once mentioned in an interview that the food network had a HUGE boom after 9/11, because people just wanted to feel comfortable, and shows like yours allowed that.
Would you say the return of Good Eats in 2019 is in a similar spirit, considering all the crazy stuff happening around the world lately? or why do you think the time is right, for Good Eats to return?
Love you, love everything you do. Death to all uni-taskers!
Food is connection...communication...communion. Food holds us together and gives us commonality. Everyone loves it and when you sit down at a table with others it's hard not to love them a little too.
Hey Alton! I used to watch Good Eats all the time as a kid (honestly I still watch them when I can). I actually have two questions: 1. I’m 19 and trying to get into the military. However, I’m the only one in my family who can actually cook. To say that my mom can’t cook is an understatement. I’ve been trying to think of quick and easy meals for her but am always looking for more. What are your favorite quick and easy meals? 2. My family is a meat and potatoes type of family. One thing they especially love is pot roast. I’ve never found a recipe I like. I either feel the meat tastes like flour or the broth is sort of “one note”. Any tips on how to change up the flavor?
why don't you make up your own pot roast and then gift her a recipe. That way when you're off in the military, she'll have that connection to you every time she cooks.
Do you always eat well when you're not on TV, or do you sometimes eat terrible processed junk like a hot pocket or a pizza roll?
P.S. Thanks for helping us all to live better and eat better by showing us what the good stuff is. I make your flank steak on the coals from time to time and it's amazing.
I sometimes eat fairly terrible things. Little Debbie and I go way back. Also...Lays potato chips...I chop them up fine and snort them. I know how to slum.
If you could only have 5 seasonings/herbs/spices to work with for the rest of your life, what would they be and why?
Also, Good Eats is my 3 1/2 year old daughters "favorite show", she calls you Mr.Maker Brown, and becomes absolutely captivated by you when you speak. Thank you for helping to get my daughter interested in something other than the Wiggles & Paw Patrol
salt, red pepper flake, nutmeg, parsley, cumin
Hi Alton I'm wanting to bake a key lime cake. I have two recipes. One calls for a cup of olive oil 3 eggs 1 and 1/3 cup of milk the other recipe calls for 1 cup of butter 5 eggs 3/4 cup of buttermilk. I'm trying to figure out which recipe is going to give me what kind of texture can you help please?
The rest of the ingredients are what you would expect, sugar, flour, salt, baking soda and powder, lime juice and zest.
I'm not going to lie, I'd go with the buttermilk version because: buttermilk. Besides, if you didn't use exactly the right olive oil that other cake could go downhill fast.
Hi Alton! So excited for your AMA, and can't wait to check out the new show!
Is there any dish you HATE making, but have to anyways? Maybe something your family loves but you aren't a fan of?
Nope. If I don't like it I don't cook it. There is something I don't cook though: eggplant...I love it but my wife detests it so...
What recipe or piece of advice that you've given out do you like the least and wish you could revise?
Add dry pasta to boiling water. Now I always add it to cold water then bring it to a boil. Much better.
Is there anything you feel you are not good at cooking/baking?
Pretty much everything. I'm not naturally a good cook.
Hi Alton! I'm newly pregnant and get sick whenever I eat meat; do you have any suggestions for other protein sources other than just constant beans?? Thanks!!
Quinoa. Oh, how are you with fish? Any better?
woo hoo! excited for the return. odd question.. I have a passion for both food/cooking and transportation/mobility design. What is a new futuristic platform of transportation design you would like to see incorporating the love of food? new type of food truck, new mobile kitchen classroom, New autonomous mobile dining room or maybe something completely different?
Decent dining cars on trains and decent food in hospitals.
You mention in a number of interviews that GE really hit the sweet spot coming after 9/11 and being a comfort for the trauma. Do you think, if someone pitched Good Eats somewhere before that, maybe between Graham Kerr and Yan Can Cook, would they have found similar success?
All food shows hit the sweet spot after 9/11. Good Eats just happened to be there at the time.
LOVED your live show! Will you be touring again? Your heat lamp pizza machine was a lot of fun to see in action!
Ah, the marvelous mega-bake oven. I may take that on the road again when we start my farewell tour next year.
Last night my 9 year old and I watched episode 1 of GE The Return and she. She loves cooking. Have you considered doing a GE The Return episode on cooking with your kids? That would be awesome.
p.s. she held my hand the whole time. Thanks for that. Awesome dad moment.
You're so welcome. I actually consider most GE episodes to be kid's episodes. Or perhaps you meant...as an ingredient.
Hey Alton! I've been making coffee in a French press based on a clip from the original Good Eats, and I have two questions - first, should the water be straight out of the kettle (boiling) when I pour it over the grounds? And second, is some coffee-silt at the bottom of the cup normal?
Thanks so much for the show, my sister and I have watched every episode ever made together.
I usually add a little water and swish it around to bloom the grounds for a minute before adding the rest of the water and, yes...it's normal.
Thanks for shooting popcorn out of a cannon at me. We had a great time. Will you be using any cannons on the new Good Eats?
Yes and no. First it was a rocket...but we won't argue. We will be using what was inside the "rocket" for things you might not of thought of.
Is there any way to get the whole Good Eats collection on DVD/Blu-Ray?
Not that I know of. If I did, I'd own it myself.
Is the 1957 Rolex 6298 still your favorite watch, or has a new one moved into the top slot in your watch box?
1968 Rolex Explorer1
Good Eats is the reason I became passionate about cooking and the science behind it. You didn’t just teach me how to make a recipe. You taught me techniques and principles that opened up whole new worlds of culinary possibilities. The things your show has taught me over the years are invaluable, and I want to give you my most sincere thanks.
When you were learning, what dish blew your mind the most when you learned the specific scientific reactions? What was your biggest “AHA!” moment?
Scrambled eggs. Mind blowing every time.
Hi Mr. Brown! I’m a recent college graduate who partially chose her chemistry major because of you (and Adam Savage, who I think you know well)and I would like to apply it more to cooking. If I remember correctly you got your degree in culinary science. Do you have any resources that would help me apply some of the stuff I learned so I can actually get some use out of my degree?
Well reading books like Food Lab and On Food and Cooking will certainly help.
Where can we stream old episodes of GE (legal please)?
no idea...honest.
Is your least favorite food still Cap'n Crunch with buttermilk? Also, are you ready to apologize for the no-good, very bad things you did in Amber Waves (really, store bought ice?!?!?).
No, I've had worse things than CC and buttermilk. And I apologize for nothing.
Oh my God this is crazy! Hi Alton! I've been in a couple foods classes in high school and watched a lot of your videos! I loved the way you have explained the science within cooking! I wanted to ask how long it is you've been within the food world and what experiances you have within the world itself! I'm an aspiring chef going into hospitality management and wanting to possiblity branch out to the food sciences!
I've been in the food world since 1962 (breast milk I think) and I've had a lot of experiences including one particularly excellent pizza in 1984. Also, I remember my first Dilly Bar at Tastee Freeze. Ah...memories.
Hooray for Alton!
Most absolutely favoritist thing to eat? Like, the one thing you’d never get sick of eating.
The olives in the bottom of a martini
Have you visited the Red-Eyed Mule since they moved? What do you think of their new digs?
I love everything about the Red-Eyed mule except for that creepy velvet painting.
If you could give someone only 1 suggestion or tip to help improve their cooking, what would it be?
Simplify.
You handled the hottest wings on Hot Ones really well, focusing more on the taste even when the wings were in the million scoville range. How are you so well adept at eating hot foods and how can you taste distinct flavors when the rest of our tongues would be melting?
I'm a freaking professional! Actually that's not a good answer. I don't know. Maybe because I cheated by coating my mouth with the fat from cream?
Good Eats is what made me a better home cook and willing to try many different foods and gadgets and I just love the show. My question to you is are the new shows different in all new things we didn’t know we needed to know or new techniques learned for previously shown subject matter?
Pretty much more of both.
Is there a topic that you specifically wanted to cover in the original run of episodes, but that you could just never fit in?
I had to wait for a lot of ingredients to become more commonly available. The internet of course made that possible. Ten years ago I couldn't have made shakshuka because I wouldn't have been able to get urfa biber for the harissa. Now we can have any ingredient with the swipe of a finger.
Assume you have the power to permanently remove one of the following from the face of the earth, forever:
Which one are you choosing?
Spmpkin Spic...no wait...truffle oil
I dunno about AB, but as a red-blooded Canadian, you better never EVER give me a poutine with freakin' shredded cheese!
Who would do such a thing?!!?!?!?!?!?!??
Coming from a family that doesn't use a lot of heavy spices (Cantonese style cooking) how do you keep them usable for the very few times a year we use them for western dishes?
air-tight containment away from heat and light. Still, 6 months is it so I'd simply buy in very small amounts.
Is the title of the reboot a reference to Twin Peaks: The Return?
No. Yes. Maybe.
Favorite new multi-tasker?
Love Good Eats. One of my favorite shows and led me to enjoy cooking so much more. Thank you, sir!
deifinitely the Immersion Circulator
do you know how fun and accessible you made cooking and food science for kids and adults with good eats back in the day? like are you aware of your impact and if so how do you feel about it?
I have no idea what you're talking about. Honestly. I'm just a guy making little movies about food.
Hey Alton! You’re absolutely the reason I got into cooking so thanks for that! I’m excited that you’re doing a return of Good Eats, but have you considered doing a Feasting on Asphalt returns? Or like a redo of the same Route 66 with different restaurants or maybe a different route or even a different country or focus? Thanks!
I'm hoping to do a road project where I search for restaurants Guy Fieri hasn't eaten at.
Can I please walk your dog for very little money? I am able to commute to wherever you need me to. *serious inquiries only*
My dog will walk you AND YOU WILL PAY HER FOR IT! (scabs rolls different)
Will you talk about sous vide on the new show? Or is that too much of a unitasker?
Not sous vide per se but immersion circulators: yes! one of my favorites of this new set is a show called Immersion Therapy. Hope you like it.
Excited for this! What was your favorite episode you filmed for the previous iteration of Good Eats and why?
It's funny...as I look back at 250 episodes, I don't really like any of them that much. isn't that weird? I can only see the mistakes and the missteps. I don't like looking back.
whats your favorite breakfast ?
My wife Elizabeth makes these amazing greek scrambled eggs that she learned to make when we were on our honeymoon there. It's like love on a plate.
I live alone. And many times i do not have the energy to cook after working all day. How do you make cooking exciting for yourself?
This is such a thing! And I have to tell you I think a lot of people feel this way. If I were you (and I'm in the same boat a good bit of the time) think about maybe only cooking a couple of days a week but make things that turn into great leftovers. I know it sounds over simplistic but one roast chicken can be turned into salads, sandwiches...you name it. Above all, don't put too much pressure on yourself. Life's hard. Oh...and homemade ice cream counts as a meal.
What's your opinion on the Instapot craze? Or Instapots in general?
You know...tools are tools and if the tool works for you then GO! I prefer pressure cookers but that's just me. If the instapot gets you in the kitchen and evolves your meals and cooking and fits into your life then it's fantastic. if it sits in the cabinet, unused...not so much.
Hey Alton!
Do you have time to cook much at home? If so what are some of your favorite meals you prepare regularly?
Thanks for doing the AMA, and for creating so much fun and educational content through Good Eats, can't wait for the return!
My wife and I try to cook every day. There's something very grounding about even simple things...like a salad or a great peanut butter and honey sandwich...or a poached egg.
Favorite uni-tasker that you HAVE to keep?
There are no uni-takers. I used to say "down with unitaskers" but then I realized it wasn't the tools that were limited it was my imagination.
Thanks for taking the time out to answer our questions, Alton! I remember watching Good Eats as a kid and feeling that spark of intrigue and creativity. Your influence as well as many others' is part of the reason cooking has become a life-long passion for me. What's an interesting, uncommon, or less-loved protein that you would encourage home cooks to try out? I'm always looking to keep it fresh and exciting in the kitchen with new ingredients.
I have to say: quinoa...it's a complete protein and very versatile. And it gets along well with cheese which is also a pretty good protein. Oh, and chia.
Any plans on bringing Good Eats to the rest of the world?
That I'm afraid isn't up to me. That would be up to Discovery who owns food network. However, my next live tour show will be very good eats heavy indeed.
Hi Alton, I'm so happy Good Eats is back. To this day it's the only cooking show I've seen every episode of multiple times, and actually feel like I learn something. Just curious if, with your enormous following, why does Food Network not encourage more like Good Eats instead of the "celebrity chef make it and taste it" shows? Also, would you ever do another Feasting on Asphalt?
I think that Food Network is very good at making shows that a lot of people want to watch. Luckily they still allow people like me to make "boutique" programs like Good Eats which cater to a very selective clientele.
Is there any food or ingredient that you tried your best to prepare and enjoy, but just couldn't do it?
Ugh...beef liver. I just...I just can't. I suck at cooking it and I suck even harder at eating it.
Hey Alton. My favorite show I've ever seen from you is Cutthroat Kitchen, with Good Eats being a very close second.
So my question is this: Did you have a team of people coming up with the sabotages on Cutthroat Kitchen, or did you design them all yourself and have help in the implementation and testing stage?
Oh my gosh there was a whole "challenge team" that designed the Cutthroat challenges. They sometimes asked me for my input but I in no way was the driving force behind that brilliance.
What is your current whisk(e)y of choice?
gin
Is the title for the new season of Good Eats inspired by Twin Peaks? If so, can we expect other aspects of the show to be Twin Peaks adjacent?
Inspired, yes...adjacent: no. I'm not David Lynch and I couldn't pull that batshit crazy stuff off.
Will you bring bringing back the podcast? It was a favorite listen of mine.
Have seen you a few times on tour and really pumped for the new Good Eats!
if enough people ask for the podcast back then they'll get it but it will look and sound and taste different.
What is your favorite food? Favorite ingredient to cook with?
My favorite food is whatever soup my wife makes me. My wife makes the most amazing soups and when she makes them for me I feel like my soul is being fed. As for my favorite ingredient to cook with I'm going to say beef. Cows fear me and they should.
Any tips for a good sear over charcoal with something you’ve cooked via sous vide? Super pumped for the new Good Eats, you’re the reason I started cooking as a hobby when I was young!
I often sear right over my chimney charcoal starter. It's like a jet engine and by far the highest heat I can produce in the home environment.
When you were in Kyoto with your kid, what was the best thing you had to eat and what made it special?
and let me add. you rock, sir. thank you for the work you do!
Kyoto is truly a magical place. I can't remember the name of this one place but it was a lone guy who did a sushi flight...worked alone and only allowed like 12 people in a night. Also, I have to say the food at the 4 seasons hotel eats pretty good.
Ok so... When you you sleep exactly? :-) You've got several shows, podcasts & now the reboot of Good Eats... How do you find time for you know... regular human-type stuff? :-)
Sleep is critical. I'm no good without it. I tend to bed down early and get up early. In the last decade I've become more of a morning worker than a night owl. As for other human-type stuff here's a confession: I suck at a lot. I have very (as in almost no) friends because I don't take the time to make them important. I'm a workaholic but I think I use that as an excuse not to engage and give of myself. I'm ashamed of that I'm I'm hoping to find something in me to fix it. I'm fortunate that so many people around me are more giving and caring than I am. Also...dogs. Dogs are wonderful. Shoot...you got me monologuing!
I've relatively recently learned the amazing blast of flavor you get from using fresh herbs and spices vs the everyday grocery store containers - so I was wondering, besides Salt and Pepper, what is your go-to spice or herb that you put in (almost) everything you cook? Mine's garlic, for the record.
sumac is my secret sauce
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Banshee. But I have to admit part of why I love it is that my wife, Elizabeth Ingram did such a great job designing it.
What unitaskers (other than a fire extinguisher) do you allow in your kitchen? Waffle Irons? Crepe Pans?
Dogs. Seriously all they do is eat!
A waffle iron isn’t a unitasker if you believe in your imagination enough
Have you ever cooked chicken skin in a waffle iron? No? WHAT'S WRONG WITH YOU?!?
So excited to see new Good Eats! Any chance Cutthroat Kitchen will make a comeback? My husband and I looked forward to that show whenever it was on ??
I just don't know. I keep waiting for that phone to ring and it doesn't. The truth is Cutthroat Kitchen was loved dearly by a very small group of people and that's not what keeps TV shows on the air so to speak.
Is Sous Vide-ing the best way to cook steak?
Best...no. But it is a pretty damn good way. And as I hope you'll see in an upcoming GE episode it is the best way to cook really cheap/tough cuts like rump roast.
What is the one ingredient and/or kitchen utensil most underused by home chefs that could increase their cooking ability/outcome?
pressure cooker. Hands down.
What are your top five films of all time?
Jaws, Casablanca, Butch Cassidy and the Sundance Kid, Chinatown, 2001 a Space Odyssey. I know those are fairly male-centric but I grew up without a dad so I tried compensating with movies.
What is your favorite dish to cook?
Popcorn. Nothing gives so much pleasure with so little work.
Hi!! Thanks for doing this AMA! What is your go to snack to eat late at night? Also, if you had to choose one thing to eat for breakfast every day, what would it be?
I love late night snacking and have the body to prove it. I have a horrible ice cream weakness...especially mochi ice cream. Breakfast is easy: my wife's greek eggs.
If you had to pick to use just one grain exclusively, which one would it be?
Okay, that's hard...no it's not: rice.
love that 50 garlics and an chicken in a pan recipe. it's really simple and something i eat all the time and use it to impress many a lady. thank you for everything you've given to the world of cooking.
also why did you never compete on cutthroat kitchen?
Because I wouldn't want to let anyone else have a shot at my job. Same with Iron Chef America.
Just wanted to say thanks for what you do! You made food interesting and entertaining. I've learned a great deal from the way you deliver information while also hosting various cooking shows. I first saw you on Iron Chef, then saw Good Eats!
As an aside, will there be a way to watch good eats without needing cable? We got rid of ours and I'd feel bad for youtubing your show.
If I understand correctly, these new GE episodes will be available on Hulu, iTunes, amazon prime and through Food Network's app.
Hi Alton! Favorite sardine brands? Any favorite sardine recipes other than your toast and avocado recipe?
Jose Gourmet Sardines hands down. And the art on the boxes is amazing.
Is there a truly valid reason for a home cook to regularly prepare meals/dishes sous vide?
Okay, the system known as sous vide is partially about what goes into the bag and the vacuum that that food is placed under. To that I say "no." However the other part of the equation is the immersion circulator, the "water oven" if you will and to that I say "absolutely." It allows you to control space and time. It's like a Tardis for food and allows you to convert some amazingly cheap eats into Good Eats.
I know your initial plan was not to be a Chef, but that's what you've ended up being (in addition to reinventing the cooking show genre). Do you see yourself as a chef or do you still feel like a producer?
I am not a chef. The word chef is so abused these days. You are really only a "chef" if you're employed in the position of "chef" or if your peers respect you enough to call you "chef" no matter what. I am neither. I'm a journeyman cook who tells stories. Professionally I am more at home on a film set than I am a kitchen. On the other hand, I don't suck in the kitchen .
I am so glad that good eats is back! I saw you on the roadshow when you came through Dallas and loved it but at that time it sounded like good eats was over and would never come back because of the lack of cupcake wars in the show haha. How and when did you and food network decide to bring it back?
Honestly it was always my plan. I just wanted to take a break and try some other things. I also wanted to wait on some technological advances that would allow me to tell the stories I wanted to tell. I never quit...I just took a break. I can't speak for Food Network other than to say they have been very supportive of my decision.
Did you ever go the Greek theater commissary in between the years 1998 and 2015 my grandmother was the head chef there and I was wondering if you met her?
Not that I can remember but at my age that doesn't mean a thing.
Hi Alton, I've been a huge Fan for many years. And I am so glad you are back... I have 2 questions for you.
Will you be making a new Thanksgiving episode this year? If not hopefully for a future season... ?
Also will you be writing a new cookbook anytime soon?
We have one, hour-long episode this season and it's on turkey...not Thanksgiving but turkey. Take that for what it's worth. And yes, Im going to have a new book but I don't know when I'm going to have time to finish it...next year I hope.
What are your desert island top 5 foods you have to have if you could not have anything else for the rest of your life?
eggs, bourbon, salt, manchego cheese, a small raft to get off that freakin' island.
Parent of a 10 month old here. What did/do you do to encourage your kid to be involved in the kitchen and have an open mind to try new things?
I got her to try new things by telling her that she couldn't have them because they were only for big people. (See what I did there?)
I know you’re a big fan of multitaskers, but are there any single-purpose tools you think are worth the money?
Well, you could say a chef knife is a unitasker because all it does is cut, right? So I'd say a really good chef's knife is worth the money.
We're making chicken with bacon tonight for dinner (happy National Bacon Lover's Day!). What's your favorite thing to do with chicken and bacon?
Make them fight! Seriously though, not much. I don't like the combo very much. When I want bacon I eat freakin' bacon and when I want chicken I eat thighs.
Do you know where Good Eats: The Return will be streaming for those of us without cable or satellite? I don't have a cable provider login so the Food Network so isn't an option, but I don't want to miss it
If my info is right: foodnetworkgo (app) Hulu, amazon prime, iTunes and googleplay
Is there any behind-the-scenes story you can tell us about your episode of Hot Ones? How was the next 24 hours for you?
No ill effects. I'm fairly bulletproof that way. And there was no behind the scenes. I walked in, we ate, we talked, I walked out. The only difference between me and say Gordon Ramsey is I walked out a freakin' boss and he whined like a little...never mind.
Of all the regional variations of the hot dog, which is your favorite?
Well I love a southern summer slaw dog best followed by NYC kraut and mustard. Here's a confession for you: I prefer hot dogs to hamburgers. Does that make me a bad person?
Have there been any surprises stepping back into the education/cooking side instead of hosting?
What is your favorite prop in Good eats?
The surprise was how easy it was...how natural. It really is the thing I'm best at and it feels real good to be doing it. My favorite prop? Probably the blackboard. We use a lot of blackboards.
Is there one ingredient you ALWAYS have in your kitchen? Also, is there one high ticket small appliance that you think every kitchen should have? Whats your favorite grocery store? You were always at the same one on Good Eats back in the day. :)
Okay that's a lot of questions. The ingredient I always have is kosher salt...but that's not what you meant is it: I always have olives. As for high ticket items there are a couple of tools whose quality is almost always a factor of price. For instance, the Vitamix blender is dang speedy. But damn does that thing tear stuff up.
My wife is a huge fan of yours. Would it be possible and what would be involved to get you to cook for her, for her birthday?
No. You should cook for her. You love her. Use my recipes and show her how fantastically special she is.
What is the best unitasker that you have been able to repurpose into something unintended and truly useful?
Turkey lifters (those silly looking fork things) are great for flipping fish on the grill.
What's you current favorite cocktail? Favorite bourbon?
I am so a martini guy right now. Me and the brown stuff are taking a break.
Several years ago you did an costume floor walk with Adam Savage. Are there any plans to work him into the new show? He would make for a wonderful mad scientist relative
Simply put: Adam Savage is way too smart for me.
I can't wait to return to the Good Eats. Loved Feasting on Asphalt. If you were to do another rendition of food culture whilst adding in the travel aspect, what would you target and do differently today?
I would just look for places where Guy Fieri hasn't eaten.
Alton! We have food network on at work all the time! Love having a beer and watching good eats after my shift! Anyway what was your favorite good eats episode/recipe to revisit? Thanks!
I was always really partial to the garlic and chicken.
Hi Alton!
Thank you SO much for bringing back Good Eats! There are barely enough shows that can validate their cooking methods and choice of ingredients like you while still being visually creative to boot!
My question for you is if you intend to cover more Japanese recipes in the future? I've been growing more affiliated with Okonomiyaki, Chawanmushi and Omlette Rice as of late.
I have a deep and abiding love of Japanese culture and cuisine. So yes, if I am given the opportunity I will delve into those much more deeply. (mmmmm chawanmushi)
I'm so glad the show's coming back! A few quick questions about the show-
Love the show, can't wait for the 25th!
1) Steak Tartare, Wild Sourdough, chicken parm, oyster poor boys, to name a few. 2) Yes 3)Live stage shows: yes. 4) People mostly want me to come cook their food.
A couple of weeks ago, you posted this picture on Facebook: https://www.facebook.com/altonbrown/photos/a.271831096179839/2817756454920611/?type=3&theater
What is it!?!?
I'm not going to tell you but you'll know if you wait and watch our holiday cocktail show (I just totally told you)
Hey Alton! Superfan Steve here. Can't wait for Good Eats to return. While we are discussing the return of your past shows, will we ever get another season of Feasting on Asphalt?
I'd love to but there may not be enough motorcyclists out there with cable subscriptions to convince a network.
Still hate gays and people of color?
I'm answering this because neither is true and for you to say that to me without knowing me, my life, my work or my habits puts you a darker place than I've ever been. Whatever you're pissed off at isn't me.
are we gonna get any new albums? :)
Out of me? Oh, gosh I hope not.
So excited for this!!
Favorite episode this season? Dinner you make most frequently?
Thanks!
I have to say I really love our holiday cocktail show and our sourdough show which takes place after a zombie apocalypse and a nuclear blast. Dinner I most frequently make? Dang...I honestly never make the same thing twice. And I mean that.
Any recommendations for a good, inexpensive kitchen scale? I’ve been trying to move to measuring by weight, not by volume.
Wow. This is a good question and it's something we struggle with in our test kitchen. A good scale is critical and lately I've been leaning towards the brand Escali. I'm hoping that the folks at Thermoworks who make my favorite thermometers will turn to scales soon.
What is the most common misconception that you run across?
That cooking is hard. It isn't. You just have to do it.
Hi there Alton! A quick thank you for teaching me how to not only how to cook but to love the process as well!
I've found that people around my age - mid-twenties - are absolutely clueless in the kitchen, however, adore going out to eat and treat that as more of a hobby. Not to shame them of course, who doesn't love a night on the town? But why do you think people have stopped cooking for themselves at home and started to put that effort into going out to restaurants instead?
This is a complicated issue and I don't know that I have a good answer but I do think that as more ingredients become available and as the imagery of Instagram overwhelms us, we just don't know where to start anymore. And with so many restaurants a lot of folks just don't see why they should bother.
over the years you standpoint on how to store coffee beans has changed. What is your most up to date sugestion.
freezer?
Fridge?
Room temp?
I'm going to vote for airtight freezing. But! once you take them out and open the container it's tough to put them back because the moisture formed from condensation can cause a lot of degradation. So honestly I believe in buying in small batches from a reputable roaster.
What is your favorite wristwatch of all time?
The one my father was wearing when he died...an omega chronostop.
So excited for more Good Eats! My high school chem teacher introduced us to Good Eats & been a fan ever since. So my question is if you could only eat one thing for the rest of your life what would it be?
Food.
Does this mean you're not doing any more Adam Ruins Everything shows?
(sitting and silently judging you)
Hi Alton,
Question: what are two ethnic flavor combos you love together that aren't typical?
Not a Question: I just wanted to say that when I saw you do a presentation/comedy thing a few years ago that you inspired me to get back to cooking.
I'm not sure that there is a combo that isn't typical anymore, really but I have to say I love samba and peanut butter.
You inspired my love of cooking meats. The porterhouse episode of GE is definitely my number 1.
Question for you: Obviously, we don't always have time for the best of sit-downs or home-cooked meals for every meal of the week. What is your go to "fast food," healthy or otherwise, and do you have any ways of elevating it to make it seem less of a bad decision?
I don't have a go to fast food. I do have splurge fast foods but I don't have them very often. I love Shake Shack. As for elevating? my wife is a big believer in wrapping a burger in lettuce rather than a bun.
I just moved into a new home and I need advice for storage! What do you recommend for the biggest impact on freeing up cabinet space in your kitchen?
Get rid of stuff. Honestly. Also I don't like cabinets...too many corners for old stuff to hide.
HI AB! I saw a recent post of your tat - why is it so hard for you not to be daunted these days?
Because I keep getting in my own way.
I just made myself a steak for the first time today! It was pretty good, but I was kind of at a loss for what to season it with. Is just pepper serviceable or do you like to have steak sauce to go with your tender cuts?
-Asher from PA
I look on steak sauce with great suspicion same as barbecue sauce. I think if you practice and work on heat control and technique you'll find that salt and pepper are all you need. Let the cow and heat do the rest.
How valuable was your film school education when it game time to make Good Eats? Do you still use much of what you learned? Congratulations on the return and your marriage!
I was a theater major actually so really college didn't do that much but it did position me to be in the right place at the right time to catch a break in the film business. As for what I've learned: I use everything I've ever learned and even some of the things I've forgotten.
Ive always wanted to know out of all the gadgets what one is your favorite?
I hate gadgets! I like tools. And of the tools: scissors.
First, thank you for all you’ve done for the cooking world! I’ve been watching your shows since I was little and it was how I learned about food and cooking. My dad and I even created our own version of Iron Chef America to compete in against each other. I still reference your cookbooks for meals and your Stove Top Mac and Cheese is my absolute favorite!
My question is what do you consider the fundamental skills necessary to be a good chef?
a thoughtful sense of taste. Meaning you can eat something and really connect those stimulations and impulses and all that sensory input to your brain. Not many people do that well but it is a skill that can be practiced and perfected.
My birthday is next week, and my husband always bakes my cake. What is YOUR favorite cake recipe, and what are some baking from scratch pro-tips to make my cake EPIC this year?
Thank you for bringing a love of cooking into our home and our family culture. We host Thanksgiving and listen to your best practices every year.
Birthdays are new eats! We need your thoughts here....
You know why cakes from scratch are so dang hard? Because cakes from mixes are so good. My personal favorite is caramel cake followed by standard birthday cake and carrot cake. I make a mean carrot cake. Honestly, a pro tip: sit down and read the recipe before you pick up a single tool or ingredient.
I have Everyday Cookbook and it's fantastic. You're an idol of mine and love everything you do.
My question is: What does Alton Brown suck at? What can you just not get right in the kitchen?
Grilled fish. I get too distracted.
Why only release on Food Network when nobody has cable these days? Would love to binge some Alton Brown from netlfix, Hulu, Amazon, etc.
You're in luck: the new season will be available on Hulu and iTunes and amazon prime though they won't release until they air so you'll have to wait a while for that binge. As for why, I'll tell you: because creatively Food Network let's me do what I want because I've been there 20 years and loyalty still counts in some places.
What knowledge did you bring to this new season that you wished you knew back at the start of the show? Please give an example
I love this question. This isn't a glamorous answer but I've gotten better at the mechanics of writing recipes...what words to use, how to phrase things so that the communication is better. Oh yeah, and quinoa doesn't actually suck.
Hey Alton, big fan since my mom played GE for me as a baby. When you came to cincinnati a couple years back I asked you about best foods for college kids, and I’ve definitely eaten many eggs since then. (Go Buckeyes!)
What has been your favorite recipe or show to shoot from Good Eats: The Return?
Thanks for being a fan for so long. I very much appreciate it. I think my favorite episode to shoot was our season finale, Wild Yeast Risin' which is about cooking with wild sourdoughs. I won't tell you why...you'll have to watch.
Good Eats literally taught me how to cook and I want to thank you for that.
What are the three recipes every decent cook should know how to make by heart?
Something their grandmother/grandfather made. Something they're mom/dad made, something their children love and if they don't have children then I vote for brownies.
So excited for the new show!!
I have followed you for many years and have used many of your recipes, and your explanations on how things work have changed the way that I cook and my own expectations in the kitchen. You haven't let me down....except
......that brownie recipe in the Good Eats The Early Years Cookbook....
that had to have been a misprint or something, right? You know, I questioned it while measuring out the cocoa, that it seemed like a bit much. I questioned the type of cocoa I was using, and even went back and double checked all the other ingredients. I just don't know what happened. Any thoughts?
Instead of me trying to explain, please do us both a solid and download the brownie recipe we posted when we did the Good Eats: Reloaded series last year. Trust me on this.
Can I come visit you the next time I'm in Atlanta?
I don't live in Atlanta but...sure!
Hi Alton, your show has reached and inspired many people and not just in the U.S.. The American techniques, styles and ingredient choices have always been very interesting to me living in Europe, for example, brining instead of marinade is something I never tried before your show.
What type of non-U.S. style, ingredient or technique would you like to see used more in the American home?
I honestly don't know what non-US even means anymore but I would say that I really love when we adopt Asian techniques as they apply to vegetables.
What is your advice to people who are new to cooking? Are there certain dishes they should start with or master?
Can’t wait for new Good Eats!
I know this sounds silly but start with what you really crave. That way if you get it wrong odds are you'll still want to eat it. Also #eggs.
Good eats was a fundamental part of my childhood, and I’m so glad to see it coming back.
Do you think you will be remaking any of the older episodes, to update them based on the devices and ingredients that are now available to the home cook?
We've kind of been doing that with the Good Eats: Reloaded series Ono Cooking Channel. That's been renewed for another season so watch that spot if you have it. We'll also work on getting that streaming for you .
I'm so excited to see the Good Eats episodes!
If you could go back in time and tell your past self one thing during the original run of Good Eats, what would it be?
Proof read.
What is the best cookbook I can get? I am a fan of simple delicious food <3
As far as Im concerned everyone should own the 1962 edition of the Joy of Cooking.
Hi Alton! I'm sure you hear this all the time but Good Eats was what got me interested in cooking.
What lessons from other shows you've worked on are you taking into the revival of Good Eats?
I don't know what lessons but I did learn an awful lot from all those Iron Chef episodes so I expect some of that is leaking in.
My oldest son has been obsessed with Good Eats for years now, and will be crossing over from Cub Scouts to Boy Scouts this year. What were you favorite meals to prepare when you were a Scout, and knowing what you know now what do you wish you could tell your younger self to cook on camp outs?
edit: A camp food episode would rock.
four words: heavy duty aluminum foil
How would you modify your chewy chocolate chip cookie recipe to make they a chocolate cookie? Would I need to adjust the moisture content to take into account more dry ingredients (the cocoa powder)?
I love the texture and height of the chewy cookie and wanted something similar in a chocolate cookie (with peanut butter chips).
Your instinct is correct regarding the cocoa solids. But other factors can add to a chocolateiness if that's even a word. For instance, I'd sneak a little espresso powder in there.
How many episodes are in the new season? Is this one season only (so far)?
This is the only season at this point. There are 12 half hour episodes and 1 hour long episode. Whether or not we get to do more is completely up to the audience.
Do you still believe patty-smashing is a bad thing to do when cooking hamburgers?
No. In fact I'm a fan.
AB! I really wanted to tell you what a huge impact you've had on my life. I have always been fascinated by how things work and the science behind life, and cooking/baking is such a practical way to explore that. I was always discouraged from that path, and encouraged to value looks and interpersonal skills over intellect. Your show gave me a haven from the expectations of my family and allowed me to indulge my love of science under the guise of femininity associated with cooking. I hope you know that you dont just teach people how to cook, you teach (at least one!) little girl(s) that liking science is okay. My question is, did you have any idea that combining a "feminine" stereotype such as cooking with science would have an impact on women in STEM? I can't help but think it can't just be me. :)
FYI I am now the proud holder of 3 advanced degrees and a contributor to Anthropology in the US.
You're a hero and I'm humbled and honored.
Answer: no. I didn't.
Do you actually have any time to cook stuff and experiment as a full-time Food Network personality? Between show and script development, tours, hosting gigs, guest appearances, etc., how much of your own "basic research" into cooking are you able to do?
Not enough these last few years. I'm hoping to actually take off a couple of weeks sometime this year literally just to cook.
How did you come up with all of the crazy sabotages in Cutthroat Kitchen? Did you personally test any of them? What was your favorite sabotage?
I didn't. That was a team of producers. Sometimes they told me what they were thinking about and if I giggled they did it.
Is there anything you hadnt realized you got wrong when making good eats, or anything you have changed opinion on?
It's way better to start dry pasta in a small amount of cold water.
Mr. Alton, You have been a very big idol of mine for a long time now and I've always wanted to meet you in person.
That being said, a random person on the Internet has met you and said you were unpleasant. Personally, I don't expect anyone to be the most pleasant person 24/7 and that hasn't dettered me wanting to meet you.
Question: What question annoys you the most or gets asked the most? What's the easiest way to immediately get on your "good" side? Thank you in advance.
1) What's your favorite dish 2) Buy me a drink.
What is your favorite Mexican style meat?
When it comes to food there are a lot of Mexicos just as there are a whole lot of Chinas but that aside I'd have to say goat.
If you could only have one meal for the rest of your life what would you choose?
pizza
Holy crap, this show debuted 2 days ago? My DVR has failed me!
No it didn't. The first episode released on the food network app. Our premiere date is still 8/15/19 at 10pm eastern.
Greetings from Colorado, Alton! I remember watching Good Eats when I was a youngster, which is a good part of why I have such a passion for cooking, so thank you! That being said,
What is/was your favorite show to work on and or host, and why?
Thanks in advance! You’re appreciated!
Although it was a huge honor and challenge to host Iron Chef America, Good Eats has and always be my baby.
Watched the chicken parm episode last night, and it felt like home! Are there any production highlights from this new season that stand out for you?
Yes. There are some really complex shots throughout the season and I love that stuff. My key grip Marshall Millard and my DP Lamar Owen are heroes among men. There's a renaissance fair scene in our turkey special that require a rig that put 58 wheels into motion at one time...literally a dolly on a dolly mounted to another dolly on which a fourth dolly was mounted...madness.
Mr. Brown, I learned to cook from PBS. Food Channel in the early days, including Good Eats, was a treasure. Is Good Eats: The Return a sign of going back to the roots of instructional cooking or an anomaly?
Good Eats was always an anomaly.
Are any of the animated props, or old friends, coming back? I remember Q the gadget master, and your sister, so fondly. I was a wee bit upset finding out the stories of Q being a true life medical person but .. oh well. Will any familiar faces or disembodied hands be back?
Q was Bond. I have W and yes she's back as are the yeast puppets, Koko Karl and a bunch of the originals
Hey Alton! My husband and I are looking forward to the new new show again; we love all variations of Good Eats. We got to see you live both times when you took your cooking and sciencey skills on the road, but never got to ask, do you still carry a nutmeg in your pocket?
Every day.
What's a major takeaway from the first Good Eats series you learned the hard way and decided to not repeat this go round?
Ha...
nothing. I didn't learn a thing. Oh...don't wait plaids. Never wear plaids.
Do you have a background in science?
You mean like a degree? Nope. I barely passed most of my science classes. I do now occasionally lecture on chemistry and physics...sometimes biology.. that sort of thing.
Joking: I'm just a nerd like you.
So happy you’re back with Good Eats!
After few seasons of touring the country with the Mega Bake, in your opinion what region of the country is simply under appreciated for its cuisine?
The upper midwest. I mean really, cheese curds are amazingly versatile.
Have you ever had a judge on Cutthroat Kitchen come up to you after watching the episode in shock or make a comment on the sabotages or what you had the chefs cook with?
every single day
What would you say is the first dish one should make when they are starting kids out on learning how to cook?
scrambled eggs
First off, thank you for continuing to reply in post-its on Twitter.. My question for you is; what is the your go to freezer section snack that isn't ice cream? (Tina's burrito, hot pocket.. Etc.)
Okay so this is a weakness. I will order an entire pizza just so I can wrap the individual pieces in foil and freeze them so that I can reheat them in a covered cast iron pan. I actually prefer that super crispy bottom and sortof homogenized topping to fresh pizza. I'm so ashamed!
Alton! Glad to have you back. What everyday dish do you think general society has completely bastardized, and how would you improve on it?
Toast! Leave off the freakin' avocado!
Hi, Alton! I'm excited to hear Good Eats is coming back!
I like to cook, but I don't like to plan meals. I'm a divorced dad, so I'm often cooking for one or just for me and my daughter. What's the best way to plan for some easy, quick meals for just one or two people?
The key is to love the leftovers as much as the original meal. If it can be repurposed into pasta, sandwiches, salads or casseroles then it's a winner. Consider for instance the roast chicken.
What is your favorite character from Good eats?
The Dungeonmaster
Why do you think vegetarian cuisine is so underrepresented on television cooking shows? Do you think the huge financial success of restaurant chains selling "plant based" foods will change that?
This is a real phenomenon and I don't know the answer. There is something primal in us something deep down that wants to see meat. That's just the truth. But I do think that is changing...slowly. I mean now we're also happy to watch cheese as long as it's melted and stretchy.
Hi AB, Saw Eat Your Science in Portland OR, great show. After my divorce (more than) a few years ago, I ate nothing but corn dogs for about a year. I was flipping through the channels and saw Good Eats and made a decision to teach myself to cook. So, thank you for some motivation to learn a little bit about foods.
What are your thoughts on wood pellet smokers? Any preferences?
I understand they make very fine food. I've never owned one so I can't really speak to them.
When meal planning for home, do you think of dishes youd like that week and shop accordingly, or do you shop the store blind and come up with dinner from there?
Typically we shop blind and go for what is seasonal. Believe it or not, when it comes to my home cooking I'm scattered.
Did I see you one day walking at Krog Market?! And I drunkenly went "Alton Brown over there LOL!" Or that same story but that Thai restaurant on Peachtree in Buckhead by the Moca?
This is entirely possible. I do go out occasionally.
I know the AMA is over and I'm late to the party, but on the off chance you check messages and care to answer:
Many moons ago, you did a live stream thing on Facebook taking ideas and discussing the future Good Eats. At the time, you were talking about going with a web series approach and shunning traditional cable networks. Why the change of heart? Too tricky to monetize the web series?
Additionally: the idea from that live stream that stuck with me most was charcuterie and meat curing. Any chance of seeing that in GE:TR?
Why the change of heart? Well, food network offered me the one thing that I value over all else: creative autonomy...Simple as that. However, I will be doing some off-network programing on my YouTube channel and we'll be tackling issues like curing.
I love your shit Alton, been a fan of your since the food network had shows about actually cooking. I wanted to know if you will ever start your own network?
I'm hoping Guy Fieri will get bored and leave me his.
How do you like your eggs?
Any way I can get them. They're my favorite food. Oddly though, I think I'm going to say deviled.
Hey Alton. I was wondering if you watched the cooking show parody episode of SouthPark? If so, what did you think about your show and yourself being parodied. Was it funny for you?
I would never, ever rub butter on a pork loin.
I loved watching you on Cutthroat Kitchen, and as the host, it always looked like you had a lot of fun issuing the cooking punishments. Did you have as much fun as you portrayed on the show?
My character enjoyed it quite a bit.
Hi Alton. Have you ever been to Lancaster Pennsylvania? If so, what is your favorite restaurant?
Maison...hands down
Why aren’t the original shows on Hulu or Netflix anymore? They used to be but now I can’t find them anywhere and it makes me sad.
No idea. I'm not included in the meetings where those kinds of things are worked out.
The baked brown rice from your cookbook is the tits, will it work if I did half rice, half lentils with the same recipe?
Nope
What is your most recommended recipe or dish to make for beginning cooks who already have the basics down?
more basics.
What is the best way for someone to get into cooking?
walk into the kitchen
Good Eats was what I call "lawyer cooking". You aproched food like it may kill you at any moment. It's not that scary. On the original show, how many layers did the producers have?
Layers like in a layer dip? Layers like sweaters? There were no producers per se overseeing things. There was just me and I'm a careful guy. By the way, the food did not kill me.
Are you bringing your niece back for more healthy food subterfuge?
In reality my "niece" was played by my daughter who is now taller than I am.
Are you going to leave your ego to the Smithsonian?
No, I'll probably leave it to a zoo where I know it will receive regular feedings.
I miss your show. I dint have cable anymore. I miss your Science of Cooking,part though. You’re also a Comedian?!
It's not comedy if no one laughs.
What's a common cooking mistake people make that you just can't stand?
I'm very sensitive to how people hold knives. It says a lot and there are certain "holds" that I can't bare to watch.
Alton, I am addressing you, although I know that this will absolutely fall on deaf ears.
However, I would be absolutely remissed if I did not at least try to “ask you anything”.
To say that you’ve inspired me is a total understatement. I have been following your career since I was 12 years old.
From good eats, to iron chef, to cut throat kitchen and more. I have adored your silly jokes, demeanor, and chilling foresight into what the iron chefs are cooking up. You’ve been inspiring me for the better part of a decade.
I guess I have to make this a question.
You are the king of cooking competitions... I mean at least when it comes to hosting them (and a little judging as well).
I wanna see you get behind the stove (maybe the microwave?)! Why don’t you ever compete?
Anywho, I hope you know your cooking shows and others have helped me learn and also give me much respite from the madness of “working in the industry”
I guess they remind me of why I chose this profession and why I love it, even when it really feels like I don’t.
I have competed on a cooking show series. You just haven't seen it yet.
Are you fond of cannabis?
Not really. It makes me super paranoid and I eat EVERYTHING
Can I just thank you for all the best memories of my childhood? I didn’t have the best father but we always bonded over cooking and your show was the one show we always watched together. I got visibly excited when I saw this AMA. Thank you so much, Alton Brown! You’re the biggest reason that cooking is my passion today.
My pleasure.
How do you boil your eggs?
Typically I bring them to a boil then remove from the heat cover and steep for 15 minutes.
Has anyone ever told you that you, Mr. Brown, are Daddy AF?
I have no idea what that means...but no. no one has ever told me that....whatever that is.
Love you shows will you sue me if i use your techbique to produce ice cream in africa?
No. We're good.
Are you taking on apprentices?
In fact...yes.
Hey! I've been cooking my steak the Alton Brown way for years. Any updates/additions to the method?
If you go to foodnetwork.com and look up Good Eats Reloaded you'll see our updated procedure for reverse searing.
I've waited my entire life for this moment.
I live in Marietta GA where I went to get some car repairs done at a mechanic that's located across the street of the Red Eyed Mule. The guys at the car shop had told me you specifically said that place had the best burger you ever had. I went in and tried one and was blow away. So...
Can you confirm this? Red Eyed Mule in Marietta GA just outside of Atlanta is indeed the finest burger in all these lands?
It is very fine indeed. Truly
Hello Alton? I know I’m very late to the AMA but I was wondering what are your thoughts on modern fashion?
I believe in style (timeless) over fashion (worse than temporary) I do believe this is a difficult time for American men who, by and large, can't dress for shit.
I really love Iron Chef. I think the American version never really got the spirit of the original at Fuji. Any words on plans to try again in the future?
Also, Good Eats was my Batman: The Animated Series. Err, I watch both religiously.
That makes me smile.
Hey Alton! Greeting from Greece, your Good Eats episodes inspired me to become a home cook with science understanding on what i do!
Which is your favorite Greek food?
I adore Greek food. My wife and I had our honeymoon there last fall and fell head over heels in love. For me it's breakfast! Greek eggs and coffee.
Very exited to see you online Alton! I love your work.
Do you like to smoke weed, or hit the occasional dab pen?
Just-mixing-it up.
PS. Maybe an episode about effective cooking with Cannabis? IDK, I just got the munchies my man and if there remains anyone who I would like to say that to.. it's you sir.
Love your work, keepon Brodie.
I'm not a weed fan. It messes with my head too much. I'm a martini guy. I know what I'm doing with alcohol and I love the flavors. Weed, not so much.
I just moved into a new house and I want to cook something good to christen the kitchen. What should I make?
breakfast for dinner.
I love your show. You have a lot of sciency stuff in your show. Do you have a background in (food) science?
Nothing official but I'm working on it every day.
Why’d u use a thin large salad bowl to pop stovetop popcorn? I got one of those, and it way too easily burns the popcorn because of heat control. Just a normal large pot is much better.
I used a very heavy duty bowl and I kept it moving so I don't have that problem. A wok is actually best.
Fell in Love With Good Eats In 2016. Broke my femur and was immobilized for 6 months. All that time allowed me to watch every episode of Good Eats. I am excited for this reboot. I saw your show but the nutmeg was unauthentic to me. Could you show the world this spice worth carrying one more time? (do ya still carry it?)
I do carry it and yes I will. It's my favorite spice.
Welcome back! Any chance you are still riding your BMW?
I am currently without bike. But I'm going to fix that soon.
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Nope. I'm okay with it. But the fact that you needed to tell me makes me wonder about you. Did it give you a sense of power? Because if so...that's kind of really sad. So to sum this up, my problem isn't with your dad but rather with the troll he has for a child. Imagine the disappointment! Call him.
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Hey, this is was directed at me, not you. Be cool.
How's it feel doing advertising on reddit? seems kinda genius to me.
I'm not advertising a damn thing. I just thought that it would be a cool place to talk to fans who might be curious about what I've been up to.
Fuck, I missed this???
No you didn't. I'm still here.
Are you going to dragon con?
Can't this year...schedule conflict.
What advice would you give to someone who is trying to learn how to cook but gets very discouraged when the food doesn’t turn out right? (Overcooked, burned, too much seasoning, etc)
Slow down and cut yourself some slack. Everyone has this problem. Heck, I have it all the time. Just try to find some recipes from reliable sources (unfortunately that rules out a lot of the internet) and really read the recipes before you start. Do not give up. Honestly, I've never met anyone that couldn't learn to cook. But it is easy to be discouraged. Cooking with a loved one or friend can make things easier too.
Quit.
Never ever freaking quit. Quitting is for quitters.
Why were you such a dick on Hot Ones?
Why are you such a dick on Reddit?
Big fan here, what got you into mixing science and food?
the realization that I'm not a very good cook and that the only way I'd get better is to learn the science.
I am a cook on a submarine, would you be interested in coming out to Hawaii to teach some junior cooks in the Navy some good cooking with the limited equipment and supplies we have?
absolutely
Why do objects in the fryer move towards one another and stick?
That's a massively complicated question with layers of answer including temperature gradients and the fact that escaping water wants to find and hold on to other escaping water. Surface shape is also a factor...Sorry but it's way too long for this little text window.
Do you bake your beans?
yes
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collard greens with smoked ham hock
Alton, who's your favorite band?
Steely Dan
Who hurt you? To make you so evil on cut throat lol
Everyone
Do you plan on doing a second tour of Eat Your Science?
working on a new tour show for next fall
Omg. I’ve lived in Atlanta for 5 years and always wonder when I am finally going to run into you. So my question is....when will I?
soon
My respect for you is undefinable, you mean the absolute world to me. I have watched and followed you for as long as i can remember! ~20ish years? Absolutely amazing. This new episode is everything good in the world! You have helped me become the person I am today. Not only through cooking, but in every aspect of your being. If i can ask a question, what is, if you have one, your absolute favorite food to eat? not necessarily cook :)
a really good BLT
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Tell us about your life. Really, I'd like to know what a person who comes on Reddit to tell people to get a life does for a life. Honestly, teach us about this "life" and how can we get it for ourselves. Please?
I remember you talking about how hard it was to figure out how to the avocado episode of good eats. Is there any other topics that are giving you similar problems now?
Chicken Parm was difficult until I figured out that Italian food was invented in NYC
Aww man... I missed Alton Brown? :(
My brother and I used to watch good eats ALL THE TIME. I think he learned a lot more than I did about cooking though.
Glad you like the show.
How many times have you've been rude?
Today? Maybe 10 times but that's down from yesterday. It is morning of course but I'm hopeful
Why the heck can't you pronounce bologna correctly?
I'm working on it.
Where have you been and are we going to be able to see you on demand on any networks in New Zealand!?
I don't know but since I hope to move there one day, maybe we can work things out.
Wow, read it just blocked my comment because it wasn’t a question but I’ll just repeat what I said. Thank you for being one of my favorite personalities growing up. I am so glad to see you coming back with this show.(insert appropriate? So, it will go through ) ?
yep
I realize I'm probably far too late to this party to reasonably expect an answer, but I figured I'd ask anyways, given my admiration for you as a culinary educator and entertainer. Suppose I happen to spot you in the wild... being a fan, some part of me would want to approach you (and then completely blank on anything to ask you), but another part of me would wish to respect your privacy as an individual who probably receives enough attention already. How would you, as the subject of my attention here, prefer that I react? Come up and say hi, ignore you so as not to blow your cover, subtle wave and nod, other?
Say hello.
Get a fucking life.
Someone needs a hug. I'm not volunteering mind you but honestly.
Alton, my mother went to school with you in Georgia. I know I am late to this questionnaire, but you had a god bit on the de-boning of a chicken show that has never left me. You showed how to properly debone or quarter a chicken, but you cut out something you called the chicken oyster. You stated it was a part that butcher kept out for themselves and that you would reveal the majesty of this piece of meat later.
Do you plan to address this? I have been on pins and needles for years. (My dad is a failed pharmacist and acupuncturist).
I will happily address this. It's a little nodule of meat (one on either side of the spine) that rests next to where the thigh connects. It resembles an oyster in shape and many cooks believe it to be the best bite off of the bird.
Will Good eats series ever be on Netflix or Hulu? I saw your collection on netflix and i absolutely loved your show i couldnt get enough!
I feel certain that the new season will be available on Hulu and iTunes and on the Food Network App
Alton, are you aware of how long I was vacuuming popcorn out of the curtains at SUNY Buffalo after you came!?
Cheers from Buffalo!
Yeah...sorry about that.
Did you play the trombone under Mr.Cheney?
Tenor Sax.
I used to watch the Good Eats episodes my folks recorded on the DVR instead of cartoons on Saturdays.
Do you still carry a whole nutmeg with you?
every day
What do you think abbout Russian cooking?
Love it. Especially the pickling. Caviar is my favorite food period.
Do you ever have chicken fingers at restaurants?
nope
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since salt isn't a spice I won't include that so: nutmeg, cumin, red pepper flake.
I'm totally late to the party , but here goes.
Late invite to a party, ost asks for you to bring something food wise, aside from booze or crudites, what's your go to dish to suprise people that someone who burns water could look into?
A dip...like a really good spinach artichoke dip or salsa verde.
Hi Alton, boneless skinless chicken breasts. How do you cook them? Whenever I cook them on the stove top they taste bland...
Congrats on your return!
I hate chicken breasts so...
What is your favorite Japanese sweet?
anything mochi
