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1st Ever Good Eats Live Event!!
Friday, 10 July 2009 at 16:28
For all of you who love Good eats and Alton Brown here is an opportunity to see him in live taping environment.
To celebrate the 10th Anniversary of the series he is taping 2 performances in front of and involving a first for Good Eats, a live audience.
This link is to a site for pre-public sales. I hope you can join us in Atlanta for this special event.
1st round of ticket sales:
http://bit.ly/12e2wg
Password is “goodeats” No quotes.
Open sales start July 13th
More info on the event and coming soon a link for entering a contest to win a trip to the show and other special goodies.
http://bit.ly/AycNj
And of course AB's site where they are having a clearance sale on AB goodies.
http://bit.ly/B7FCX
Edit: yes, the seeekrit pre-public sales are done, as the open sales started yesterday, but I hadn't seen anything up here about it at all yet, so I figured I'd post this. <3 |
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Just wanted to share this recipe with you guys.
Last week we had a hankering for something different but still comfort-food-y. So here's what we did.
1.5 lbs (roughly) steak tip roast, cut into tips (1.5-2 inches square, I wasn't precise) seasoned with Montreal Steak seasoning and pan-fried in butter/olive oil until med-rare.
2*2 tbsp. blond roux (2 tbsp each flour and butter)+ 1 pint heavy cream to the boil then down and add 2 cups shredded italian cheese blend (this one had mozzarella, provolone, parmesan, romano and asiago) added a handful at a time off the heat and whisked until incorporated) 1 tsp garlic powder and 1 tsp salt, pepper to taste.
Boil 1 box Barilla Whole Wheat penne until al dente. Serving options are variable, from topping with sauce and then meat to tossing all together in one pot and serving that way.
I tossed mine all together and julienned some roasted red pepper (store bought) and mixed that in too. The roasted peppers really set off the dish and added some more saltiness to the dish, so in the future I want to blend the RRP into the sauce at the end and omit the salt. It'll give it a lovely color, too. My wife had steamed broccoli instead of RRP.
The cheese sauce turned out really good, just a little grainy. I'm still trying to get the grain-free cheese sauce down but I'm very close. I thin next time I'll just go for a pure aged-cheese blend and leave out the mozz and the provolone, they were very hard to incorporate into the sauce and just wanted to melt into my whisk.Current Mood:  full |
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Hey everybody!
I'd like to attempt to grill a boneless angus chuck roast. I'm probably going to go the brining route... but I'm not entirely sure.
Any tips/tricks?
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Any suggestions for a simple tomato sauce for meatballs? I saw what Alton did with the Tomato recipe, but that looks like an awful lot of work for a pretty low yield.
My wife is returning Tuesday night from visiting her terminal mother and I thought I'd surprise her, we really love this meatball recipe: http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html, just haven't yet found a reasonably easy tomato sauce recipe to go with it. |
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Tomorrow I am going on a picnic of sorts and decided to bring dips to go with the ubiquitous chips. Knowing I had a good supply of sour cream and that we had Onion Soup Mix in the pantry, I set about starting my dip...
Only to remember that the Onion Soup did was slated for tonight's meatloaf.
Not to worry! I have Alton on my side! I'll make it from scratch!!!
It came out really delicious! However, it does not taste like your typical onion soup mix dip. It took me a bit but I realized why. Onion soup mix is based on a beef broth. The homemade dip does not.
Had I a little beef boullion in the house, I would have added it. Honestly though the dip is tasty by itself.
Onto the actual recipe - I did not have any white pepper so I used regular black pepper. AB tends to like white for visual effect, but little specks of black in a cream sauce doesn't really bother me.
I sauted the onions about 20 minutes longer than the recipe calls for. Not only do I like my onions very carmelized, I do not have a professional chef's kitchen and suspect his stove is of higher quality of mine. He must reach carmelization earlier than my stove does.
I've noticed in general a lot of AB's cooking times are shorter than what my stove can manage.
Next time I make this I think I will double the onion amount. If not triple. The sweetness of the onions is what carries the dip and when I put it all together the onions were swimming in the cream base.
Although tomorrow when this is served, the flavors will probably mellow more. I also added a tablespoon or 2 of freeze dried onions. I figured the extra onion flavor would only enhance the dip.
All in all I give it an A+. And I feel very cool/foodie that I made it from scratch! |
| » Pickled Beets or other recipes? |
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Has anyone made the pickled beets that alton has?
I'm worried that even though they are better than "canned pickled beets" from the store...are they like your grandma's pickled beets? I was force fed them every dinner of my young life and this doesn't make me happy...if they taste like that.
We got a big bunch of beets with our CSA this week and well, we need something to do with them...
May. 19th, 2009 @ 06:31 pm
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| » WingStop? |
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So has anybody ever tried WingStop?
Are they any good?
Worth an hour-ish bus ride?
Apr. 24th, 2009 @ 08:14 pm
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| » eggplants? |
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Has anyone tried Alton's eggplant recipes?
Do you have any favorite eggplant recipes?
I got a nice little eggplant in my produce box and I need to figure out something to do with it. :)
It's a very young girl eggplant. LOL
Yes, I paid attention to that part, and I do segregate the eggplants by gender when I go to the store and have some time to kill. LOL
Apr. 23rd, 2009 @ 10:48 pm
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| » (No Subject) |
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Thought people might get a kick out of the ad, at least...
Wonder Plunger Measuring Cup
( text )
Apr. 21st, 2009 @ 01:29 pm
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| » Some things are worth a second look ... (or a third, fourth, fifth, etc) |
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Was watching the show on carrots last night for maybe a third time. I dont watch the reruns a lot (dont hit me with flying vegetation) because I can get many of the shows -- probably including this one -- on DVD at the local library. But it was on, and I think the bunnies on nightvision are adorable, so watch I did.
I believe its in the scene where Alton is putting his carrot noodles for the salad that I discovered something Id not remembered in prior viewings. Thing pops up holding a plastic cutting board, and Alton agrees if he had used one, he wouldnt be having as hard a time with the noodles.
He then turns to the camera, kind of sighs, and says, "Hands can be so critical."
Now, its a small thing, but as a word geek, I cant not love the dual meaning of the statement, as the word critical has (at least) two meanings. So I was pretty elated.
Anyway, thought Id share ... may not be amusing to anyone else, but it was for me.
Apr. 17th, 2009 @ 12:50 pm
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| » Bacon... |
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I apparently foolishly spoke last night when the bacon episode was on, and talked over why you should start bacon at a low temperature in the oven, and now my boyfriend Has a Sad. Can anyone explain this so I can pass it on and spread the happiness?
Apr. 17th, 2009 @ 09:37 am
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| » Not Good Eats related, but... |
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Is it just my inner 16-year-old boy, or does anyone else find it funny when the Food Network commercials for this season of Dinner: Impossible come on, and there's that clip of Robert Irvine yelling, "I need you to come faster!"?
Heh heh heh.
Apr. 15th, 2009 @ 10:55 pm
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| » (No Subject) |
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Hey all!
My lovely roommate made stove-top popcorn in my good sauce pan. There are now 20 or so black splotches of burnt on popcorn hopelessly stuck onto my beautiful sauce pan that I can not seem to get off. Any suggestions?
The pan is NOT non-stick. It believe its stainless steel. I'm a college student so it was fairly inexpensive but I was hoping to get more than 9 months out of the thing which is where its headed now.
I've tried boiling water in it and scraping off what I could but that was not very successful.
Thank you for any help that you can give!
Apr. 13th, 2009 @ 03:30 am
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| » Can refrigerated bacon fat get moldy? |
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I have a couple of cups of bacon fat from cooking it in my oven in a sealed glass container in my fridge. It looks sort of like the top might have a white mold on it, but it's not much lighter than the rest of the fat, so I'm not sure if it's mold or maybe just irregular surface breakage from it shrinking in the fridge. There's no real difference in surface tension/texture between what I think could be moldy and the rest of it, and it hasn't really grown.
Opinions? I know the safest thing is "when in doubt, throw it out", but I'm kind of hesitant to do that.
Thanks!
Apr. 12th, 2009 @ 10:36 am
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| » Durian? |
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I'm curious as to what your thoughts are on Durian. I just bought one and I'm really excited to try it. I wish there had been a Battle Durian on the original Iron Chef... I doubt it'd be a secret ingredient in Iron Chef America.
Here's a link to its Wikipedia entry, just in case.
Apr. 7th, 2009 @ 10:57 pm
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| » Protein Bars from Power Trip |
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Has anyone tried this recipe? Link here: http://www.foodnetwork.com/recipes/alton-brown/protein-bars-recipe/index.html
Thoughts? Reviews? Have you tried doing variations for different flavors?
I have a batch in the oven right now (I'll let you know how they turn out!) But I'd like to try doing different flavors of protein bars. My husband takes Clif bars to work - and we'd like to do homemade, but I'm afraid he'll get bored with the same recipe all the time. He likes the Mint Clif Bars and I'm having trouble figuring out how to turn this recipe mint/chocolate. Doesn't help that I really haven't cooked with soy or tofu before. Once the bars come out of the oven I'll have a much better idea on how to customize the recipe, I think. I'm a rather prolific (and good!) baker, I just haven't really used these ingredients before!
ETA: So they turned out like a fairly dense fruitcake. Husband wants them thinner (easy, I made them in an 8x8, I'll do them in a 9x13 next time!) and more dense. Any ideas? More Peanut Butter maybe? Thinking of adding some oats, too.
Apr. 7th, 2009 @ 03:23 pm
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| » Fun Food! |
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I was thinking this morning that it would be neat to have a community dedicated to the fun of food in all it's forms. I love reading this community because I think AB is so fun; my kids love him so much (ds got one of his cookbooks for Christmas and has been sleeping with it). So I created a community to broaden the scope of the fun-loving nature of most AB fans: ![[info]](http://l-stat.livejournal.com/img/community.gif) fun_of_food
It's to showcase, discuss, and share the fun of food in all it's forms, whether actual cooking, or crafting in some way.
If this isn't permitted please don't yell at me; I didn't see anything to indicate it's not.
I have also crossposted this to a few communities I felt may be interested.
Mar. 26th, 2009 @ 12:30 pm
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| » (No Subject) |
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Did anyone know AB was on an episode of SpongeBob SquarePants? It was in '08 titled 'House Fancy' You can find it on youtube and goodess! it's AB! it's also noted on IMBD.COM
Mar. 11th, 2009 @ 02:14 pm
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