The power might be out but that doesn't stop host Alton Brown from breaking out the cast iron and using his hearth and his grill to whip up some very good eats.
Alton dedicates a show to the tools of the trade, cutlery. In it he discusses the three types of cutting techniques and the blade that best suits each. He also show the similarity between salsa and gazpacho.
I know the sound looks a bit off near the start, it's the same with my source video so there's nothing I can really do.
Alton looks at the luscious lactal liquid, useful for so much more than drenching cereal. Along the way, he explains pasteurization, homogenization and lactose intolerance.
Recipes: - Tres Leche Cake
- Dulce de Leche
- Quick Cottage Cheese
Tender is the Loin II
Recipes featured in this episode:
- Center Cut Tenderloin Roast
- Chain of Bull Cheese Steaks
- Beef Carpaccio
- Stuffed Tenderloin
Join host Alton Brown as he breaks the trend toward an overly sweet and fussy pastry and gets us back to the original chiffon cupcake that will make you feel like a kid again.
Alton looks at the luscious lactal liquid, useful for so much more than drenching cereal. Along the way, he explains pasteurization, homogenization and lactose intolerance.
Recipes: - Tres Leche Cake
- Dulce de Leche
- Quick Cottage Cheese
Urban Preservation II: The Jerky
Learn to select the right cut of beef, marinate, slice, and fan-dry the savory snack. Even use it as a naturally preserved and very portable ingredient for outdoor cooking.
Inspired by a trip to New York City, the capital of corned beef, Alton decides to make his own, since good corned beef is hard to find outside of the Big Apple and certainly south of the Mason-Dixon. Along the way, the history of the succulent meat and the myth of the St. Patrick's Day traditional meal.
Bowl o' Bayou
AB breaks down the whole concept of Gumbo, clarifies the differences between Cajun and Creole and explains the importance of the roux this classic dish. After numerous roux failures AB comes up with a foolproof method for making a brick (dark) roux and the perfect gumbo.
The Alton Crown Affair
Host Alton Brown proves that Crown Roast of Lamb can be a dish to shock and awe without needlessly intimidating any cook who attempts to prepare it. Recipes: Crown Roast of Lamb
AB breaks down the whole concept of Gumbo, clarifies the differences between Cajun and Creole and explains the importance of the roux this classic dish. After numerous roux failures AB comes up with a foolproof method for making a brick (dark) roux and the perfect gumbo.
A Pie in Every Pocket
Alton brings the pie into the age of speed and convenience by going back to its roots: the humble pocket pie or pasty, featuring savory fillings of meat, fruit and even chocolate varieties. Recipes featured in this episode: - Pocket Pie
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![Good Eats S10E15 Bowl o\](http://img.youtube.com/vi/1SzAz6RfkYo/2.jpg "Good Eats S10E15 Bowl o\")
