Content about Alton Brown
January 21, 2010
Some sandwiches don't need a top.
Personally, I didn't need any convincing, but after seeing the above picture, I can see why you might. It's the same reason Alton Brown went to great lengths on a recent episode of Good Eats to hide a central ingredient in his recipe. Something small, something oily, something canned, something with a rather poor reputation. This particular foodstuff was apart of a puzzling, yet intriguing little sandwich that was the centerpiece of...
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February 17, 2009
The German way with round.
Sauerbraten is a national dish of Germany, and there are many variations in its preparation, all hailing from different regions. However, I didn't have to look much further than Alton Brown for a good recipe--the reviews on the recipe's page at Food Network are almost exclusively raving. A combination of cider and red wine vinegar provide the recipe's twang, and all the traditional notes for the marinade are hit (...
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January 29, 2009
The best chili starts with the best chili powder.
That meant forgoing the blend I had in my spice rack and picking up a load of dried chilies from the local Mexican market. I needed to create my own blend, something that was completely unique to me, but where do I start? There honestly aren't that many recipes for chili powder out there. My only real resources were Homesick Texan (great site) and Alton Brown.
Thanks to the large Mexican population in...
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September 17, 2007
First was the rather easy substitution of bourbon for the cognac
I tend to spend way too much time researching what I'm going to eat. Nearly every recipe is cross-examined against other works I have, just to make sure I'm doing things correctly. But I was on to this recipe the moment I saw Alton pull out his steaks. I didn't check if this was the authentic way to make this, I just went for it.
What could cause me to go into such enthusiastic fits? Steak au...
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February 8, 2006
A bag of potatoes and a quest for the cheapest dinner possible
With minds planted firmly in the dirt, we probed the...
With minds planted firmly in the dirt, we probed the starchy tuber for secrets buried within, all in search of the perfect cooked potato. Armed with a bag of $2.99 Idahos, we set aflame preconcieved notions, sexed things up, and tried to find the courage (and stomachs) to eat nothing but potatoes like our poor brethren of the 19th century tenement living.
Generally, we...
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All content copyright Nick Kindelsperger and Blake Royer.
