Yeah, I'm so happy to see him (and his schtick) back. Good Eats was by-far my favorite cooking show back in the day. I only wish he did a bit more of the food science explanations in this episode...
Yeah, I'm so happy to see him (and his schtick) back. Good Eats was by-far my favorite cooking show back in the day. I only wish he did a bit more of the food science explanations in this episode like he used to do on the show, but I suspect that will come back eventually too if this new YouTube series of his actually takes off.
I learned so much of my home cooking skill from Good Eats. Just knowing the fundamentals of WHY I'm doing something increased my ability to make things from scratch with ingredients I have lying...
I learned so much of my home cooking skill from Good Eats. Just knowing the fundamentals of WHY I'm doing something increased my ability to make things from scratch with ingredients I have lying around. AB certainly me on the path, gave me much of my early skill and made it easier for me tell when a recipe is going to be real and good versus just some AI-generated slop or someone pulling a prank.
I like being able to look at an end result and identify "the method you told me to use to cook this can't possibly produce that result because XYZ chemical/physical interaction did/didn't exist in he cooking method." AB set me up for much of that.
Edit: or even better, knowing when an ingredient can be substituted and why, so when I see someone at the end of a recipe blog say "I subbed X with Y and I got a horrid mess! One star, bad recipe!" And I can say "you can't use that to substitute because we're using that ingredient for this property, and the substitute doesn't have the ability to do that" etc.
Ditto. Alton/Good Eats teaching me the science behind various cooking techniques, and the underlying reasons "why" things were actually better done a certain way, has made me a much better cook in...
Ditto. Alton/Good Eats teaching me the science behind various cooking techniques, and the underlying reasons "why" things were actually better done a certain way, has made me a much better cook in the long run as well. J Kenji Lopez-Alt/Serious Eats, who I also love, are the more modern equivalent, but I genuinely miss the humour that went along with Good Eats. So I'm really really glad that Alton is back with this new series. :)
Are you kidding? There can't be a safer bet than that... though at the rate he's drinking, maybe True Brew V: Whiskey Business is the safest bet. I'd guess he's been drinking since he went on Heat...
if this new YouTube series of his actually takes off
Are you kidding? There can't be a safer bet than that... though at the rate he's drinking, maybe True Brew V: Whiskey Business is the safest bet. I'd guess he's been drinking since he went on Heat Eaters, still trying to put out the fire.
Heh, yeah, I mean I have very little doubt that it will do incredibly well either, but you never know. Kids these days, and all that! p.s. Thanks for sharing the Heat Eaters episode, BTW. I got...
Heh, yeah, I mean I have very little doubt that it will do incredibly well either, but you never know. Kids these days, and all that!
p.s. Thanks for sharing the Heat Eaters episode, BTW. I got pretty burned out on watching Hot Ones, so haven't been keeping up with First We Feast in a long while. If YouTube actually had a damn way to only get notification for certain series on a channel I probably wouldn't have missed that episode though since I love Esther Choi.
All channels have an RSS feed, feed readers can filter based on the feed content. I only get the actual main Hot Ones episodes in my feed after filtering, which is super useful in cutting down...
If YouTube actually had a damn way to only get notification for certain series on a channel
All channels have an RSS feed, feed readers can filter based on the feed content.
I only get the actual main Hot Ones episodes in my feed after filtering, which is super useful in cutting down useless crap from my life.
Yeah, I've done that in the past using Feedbro. I even used to use the ?channel_id=UC... -> ?playlist_id=UULF... trick to get rid of Shorts from the feeds too. But I just have so many damn channel...
Yeah, I've done that in the past using Feedbro. I even used to use the ?channel_id=UC... -> ?playlist_id=UULF... trick to get rid of Shorts from the feeds too. But I just have so many damn channel subscriptions, with more being added nearly every day, that it's a nightmare to manage them all through RSS since everything has to be done manually. So I've gone back to just using the internal YouTube Notifications system again ever since I found the Firefox extension Hide Youtube-Shorts which actually properly removes all Shorts from the site, even in the Notifications dropdown.
I would love to know more about why and how cooking trends come and go. Brining is huge right now particularly with Salt, Fat, Acid, Heats huge influence. It's super effective, and as far as I...
I would love to know more about why and how cooking trends come and go. Brining is huge right now particularly with Salt, Fat, Acid, Heats huge influence. It's super effective, and as far as I know it was used by restaurants for a long time, so what made it popular for home cooks and home cook media? I need a Miranda Priestly-esque flow diagram of how popular techniques and recipes come around.
I think brining poultry at home probably owes a lot of its current popularity to Alton himself. He was one of the first cooking personalities I can remember who endorsed the practice. He was one...
I think brining poultry at home probably owes a lot of its current popularity to Alton himself. He was one of the first cooking personalities I can remember who endorsed the practice.
He was one of the first cooking personalities I recall who made a serious attempt to adapt certain commercial cooking techniques for home chefs, so even if he wasn't responsible for the rise in its popularity, his approach to home cookery definitely inspired the generation of food influencers who were. Folks like Adam Ragusea, whom I would definitely place firmly in the Alton Brown school of food media.
Lots of neat tricks in this video! E.g. Using cling wrap rather than your hands to form the dough before chilling it, using two pie-tins squished together to form the crust and setting them upside...
Lots of neat tricks in this video! E.g. Using cling wrap rather than your hands to form the dough before chilling it, using two pie-tins squished together to form the crust and setting them upside down in the oven to blind-bake it (instead of using pie weights).
Watched this yesterday, I love that he still does the bits. The flailing, the alcoholic beverages, the "viewer is in the fridge" bit... classic.
Yeah, I'm so happy to see him (and his schtick) back. Good Eats was by-far my favorite cooking show back in the day. I only wish he did a bit more of the food science explanations in this episode like he used to do on the show, but I suspect that will come back eventually too if this new YouTube series of his actually takes off.
I learned so much of my home cooking skill from Good Eats. Just knowing the fundamentals of WHY I'm doing something increased my ability to make things from scratch with ingredients I have lying around. AB certainly me on the path, gave me much of my early skill and made it easier for me tell when a recipe is going to be real and good versus just some AI-generated slop or someone pulling a prank.
I like being able to look at an end result and identify "the method you told me to use to cook this can't possibly produce that result because XYZ chemical/physical interaction did/didn't exist in he cooking method." AB set me up for much of that.
Edit: or even better, knowing when an ingredient can be substituted and why, so when I see someone at the end of a recipe blog say "I subbed X with Y and I got a horrid mess! One star, bad recipe!" And I can say "you can't use that to substitute because we're using that ingredient for this property, and the substitute doesn't have the ability to do that" etc.
Ditto. Alton/Good Eats teaching me the science behind various cooking techniques, and the underlying reasons "why" things were actually better done a certain way, has made me a much better cook in the long run as well. J Kenji Lopez-Alt/Serious Eats, who I also love, are the more modern equivalent, but I genuinely miss the humour that went along with Good Eats. So I'm really really glad that Alton is back with this new series. :)
There has definitely been a hole in the market for food science explainers. The closest I can think of off the top of my head is Adam Ragusea.
Are you kidding? There can't be a safer bet than that... though at the rate he's drinking, maybe True Brew V: Whiskey Business is the safest bet. I'd guess he's been drinking since he went on Heat Eaters, still trying to put out the fire.
Heh, yeah, I mean I have very little doubt that it will do incredibly well either, but you never know. Kids these days, and all that!
p.s. Thanks for sharing the Heat Eaters episode, BTW. I got pretty burned out on watching Hot Ones, so haven't been keeping up with First We Feast in a long while. If YouTube actually had a damn way to only get notification for certain series on a channel I probably wouldn't have missed that episode though since I love Esther Choi.
All channels have an RSS feed, feed readers can filter based on the feed content.
I only get the actual main Hot Ones episodes in my feed after filtering, which is super useful in cutting down useless crap from my life.
Yeah, I've done that in the past using Feedbro. I even used to use the ?channel_id=UC... -> ?playlist_id=UULF... trick to get rid of Shorts from the feeds too. But I just have so many damn channel subscriptions, with more being added nearly every day, that it's a nightmare to manage them all through RSS since everything has to be done manually. So I've gone back to just using the internal YouTube Notifications system again ever since I found the Firefox extension Hide Youtube-Shorts which actually properly removes all Shorts from the site, even in the Notifications dropdown.
Surprise Turkey Day Livestream. And he's still drinking.
He's definitely living his best life these days. Hopefully his liver can take it. :P
I would love to know more about why and how cooking trends come and go. Brining is huge right now particularly with Salt, Fat, Acid, Heats huge influence. It's super effective, and as far as I know it was used by restaurants for a long time, so what made it popular for home cooks and home cook media? I need a Miranda Priestly-esque flow diagram of how popular techniques and recipes come around.
I think brining poultry at home probably owes a lot of its current popularity to Alton himself. He was one of the first cooking personalities I can remember who endorsed the practice.
He was one of the first cooking personalities I recall who made a serious attempt to adapt certain commercial cooking techniques for home chefs, so even if he wasn't responsible for the rise in its popularity, his approach to home cookery definitely inspired the generation of food influencers who were. Folks like Adam Ragusea, whom I would definitely place firmly in the Alton Brown school of food media.
Alton Brown Cooks Food | Episode 3: Standing Rib Roast
Alton Brown Cooks Food | Episode 4: Gluten Free Sugar Cookies
Alton Brown Cooks Food | Episode 5: The Icing Man Cometh
Alton Brown Cooks Food | Episode 2: PSL Sweet Potato Pie
Lots of neat tricks in this video! E.g. Using cling wrap rather than your hands to form the dough before chilling it, using two pie-tins squished together to form the crust and setting them upside down in the oven to blind-bake it (instead of using pie weights).