• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

I'm a Good Eats (Alton Brown) addict

Page 3 - Seeking answers? Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech.
zinfamous said:
you've never had an egg over-easy? Or Eggs Benedict--one of the most popular breakfast dishes in the history of man?

DO you put ketchup on your eggs and everything else? Do you cook your steaks until they are well-done and firm like plastic?

seriously--tell me why you think runny eggs are undercooked or uncooked. You say it as if this is not a preference, but rote truth.
Click to expand...

Because eggs, when they are done, are hard (fried eggs). They are warm, but not cooked, when the yolk is runny, hence, undercooked and not fully cooked. I love a medium rare steak, but it is not fully cooked, and only put chili on my eggs, not ketchup (gross). I like eggs benedict on occasion, but that is using raw yolks as well.
 
slag said:
Because eggs, when they are done, are hard (fried eggs). They are warm, but not cooked, when the yolk is runny, hence, undercooked and not fully cooked. I love a medium rare steak, but it is not fully cooked, and only put chili on my eggs, not ketchup (gross). I like eggs benedict on occasion, but that is using raw yolks as well.
Click to expand...
This is certifiably retarded. :thumbsdown:

Rare - Med - Well, these are places on a continuum of doneness for steaks, and the same applies for eggs. Sunny-side up, over easy, over medium, over hard, up & basted, etc are all different preparations with different levels of doneness for cooked eggs.
 
Gibsons said:
Just curious, and probably getting off topic here but - do you think you could taste a difference between your home grown, er, laid, eggs vs. store bought in a blind taste test? Scrambled or whatever. I've never tried the ultra fresh home type eggs, so I don't have any idea.
Click to expand...

Yes, more flavor. Not sure if that's freshness, or the fact that I'm not in it for profit - the chickens get all they want of good quality feed. I'm not looking to pinch pennies to save 2 cents per dozen eggs produced. In fact, there's almost no way I could produce a dozen eggs for the price I can buy them for in the store. Well... I could now that they're laying, but there's feed for 5 or 6 months before they begin to lay.
 
TheVrolok said:
I think he was specifically referring to scramble eggs that are liquid/runny.
Click to expand...

pains me to say this, but I'm not a fan of a runny yolk either 🙁 I like my eggs fried over hard

however I do like my steaks on the rare side of medium rare, with only some bourbon smoked salt and pepper for seasoning! so don't lynch me!
 
Cerpin Taxt said:
This is certifiably retarded. :thumbsdown:

Rare - Med - Well, these are places on a continuum of doneness for steaks, and the same applies for eggs. Sunny-side up, over easy, over medium, over hard, up & basted, etc are all different preparations with different levels of doneness for cooked eggs.
Click to expand...

I'm sorry you don't see things my way, but you are wrong.
 
waggy said:
lol i was looking at mixer's and was bummed there wasn't one out like that.

i still haven't got one and been doing more baking lately.
Click to expand...

My wife took the stickers (Skull & Cross bones, guitars, flames, etc) that came with guitar hero to decorate her mixer.

It looks great and her friends love it.
 
waggy said:
lol i was looking at mixer's and was bummed there wasn't one out like that.

i still haven't got one and been doing more baking lately.
Click to expand...

Oh yeah, if you do a lot of baking a mixer is a God send. I bought a stand mixer a while back because I was baking a lot of bread. The mixer allowed me to get more consistent results (and made it easier for very sticky and wet doughs) but the big thing was that it allowed me to make a schedule with making bread. I was baking bread every other day since I could run the mixer to mix and knead the night before and then I could just pull the dough out the next evening, shape and then bake it. Just helped me streamline the process.
 
I can't stand Alton Brown. He comes across as a pompous ass. I would hate to have to live with somebody like that.
 
Never had home grown eggs but I would imagine they are better if done correctly as you could provide a better diet. AB rocks for the reasons others have said much more eloquently: he teaches the why's so that you can apply to your own ideas.

My all time favorite egg dish has to be smoked salmon eggs benedict, but need to improve my hollandaise.

EDIT: And I mean real smoked salmon, not that rubbery east coast / NYC lox stuff either! :sneaky:
 
Last edited:
All this AB talk on ATOT rocks! Its all I like all into one =P
Saw the chickpea episode today... made me realize the tools i still need...
pressure cooker, meat grinder and the large food processor.. =/ damn you AB.. make me get all that awesome gear! His DIY salamander steak with the charcoal starer and the porterhouse is my top pick right now.. insane!
 
ondarkness said:
All this AB talk on ATOT rocks! Its all I like all into one =P
Saw the chickpea episode today... made me realize the tools i still need...
pressure cooker, meat grinder and the large food processor.. =/ damn you AB.. make me get all that awesome gear! His DIY salamander steak with the charcoal starer and the porterhouse is my top pick right now.. insane!
Click to expand...

I did buy me a pressure cooker after seeing one of his stock making shows. It does save me a lot of time when making soup stock that I could use as a base for soups over the week (something like 45 min versus 2-6 hours). Only problem is that I never really liked the way other foods turned out when using the pressure cooker.
 
Cerpin Taxt said:
As I sit here eating my ribeye prepared on cast iron skillet, it occurred to me that I'm becoming a bit of an addict to AB's recipes and methods.

In my fridge I have about a half-gallon of homemade yogurt made with two buckets and a hot pad. The other half gallon of the gallon-total I made was turned into yogurt cheese which is sitting in there in an old yogurt container.

Also in my fridge is about a pound and half of pork butt that I diced and is currently pickling in preparation for the red beans and rice I'm going to to make later this week in my dutch oven.

On the stovetop is a pot holding a pound of beans doing a speed-soak which I will later tonight use to make some baked beans in my dutch oven as well.

Oh, and I'm down to my last little foil-wrapped bundle of smoked pork butt I made last weekend in my flower pot smoker. Probably gonna make some sammiches for lunch this week outta that.

Do I need help? 😕
Click to expand...

No, you do not. Anytime I look for a recipe, I go to Alton's page on Foodnetwork.

Can you link me to the recipe that you reference in this thought: "Also in my fridge is about a pound and half of pork butt that I diced and is currently pickling in preparation for the red beans and rice I'm going to to make later this week in my dutch oven."

I'm @ work and cannot open youtube.
 
Born2bwire said:
I did buy me a pressure cooker after seeing one of his stock making shows. It does save me a lot of time when making soup stock that I could use as a base for soups over the week (something like 45 min versus 2-6 hours). Only problem is that I never really liked the way other foods turned out when using the pressure cooker.
Click to expand...

Using the pressure cooker is a tricky thing. I LOVE my pressure cooker but I've seen either my grandma or my dad use one since I was little. It's get for making soup stock, great for tacos, great for a whole mess of greens and salt pork or green beans and salt pork.

Actually for tacos is where I probably get the most praise from my wife and friends, I usually buy a pork butt/shoulder cube it into roughly one inch pieces, and brown it in the pressure cooker first, then I add my 2 inches of water, all my spices and chilies lid on, cook under the meat is able to be easily shredded with a wooden spoon about 30 minutes.

Then lid off, cook on medium-high heat to begin reducing the water into a sauce, cook until the water is basically gone, when you just start to hear the meat sizzling and there is no visible water thats perfect then just serve as you would any normal taco. Damn tasty.

Also I've made Alton Brown's chili a few times(with a couple changes, such as I use pork shoulder and beef shanks w/ marrow) and man is it delicious.

Trust me a pressure cooker is your best friend when you can use it effectively, it is just like anything else, takes practice.
 
Born2bwire said:
Oh yeah, if you do a lot of baking a mixer is a God send. I bought a stand mixer a while back because I was baking a lot of bread. The mixer allowed me to get more consistent results (and made it easier for very sticky and wet doughs) but the big thing was that it allowed me to make a schedule with making bread. I was baking bread every other day since I could run the mixer to mix and knead the night before and then I could just pull the dough out the next evening, shape and then bake it. Just helped me streamline the process.
Click to expand...

hmm then i will have to really look into it. i tried making home made doughnuts and it was a pain.


Fresh eggs are far far better then any store bought eggs. a friend of mine gives me about half a dozen eggs every week. they are amazing. do them over easy with some bacon? oh man its great.
 
Any other brussel sprout fans out there? You would not believe how many haters I have turned into lovers with two simple recipes. Roasted w/ carrots is the one dish that I am expected to just do every time we have a family get together.

EDIT: To try and keep it on topic, I have not heard AB's thoughts on brussel sprouts. Has he done an episode with 'em?
 
Last edited:
Homerboy said:
After long and extensive research,, America's test kitchen is better.
Click to expand...

They're kinda two different things. GE is more "Here's how braising works with a bit of history" and ATK is more "We've tested tons of recipes for the same dish and found this one to be best because...".

I like my ATK cookbook but I'm not a huge fan of the PBS show. At any rate, I go to GE and ATK for two different things.
 
davmat787 said:
Any other brussel sprout fans out there? You would not believe how many haters I have turned into lovers with two simple recipes. Roasted w/ carrots is the one dish that I am expected to just do every time we have a family get together.

EDIT: To try and keep it on topic, I have not heard AB's thoughts on brussel sprouts. Has he done an episode with 'em?
Click to expand...
http://www.youtube.com/watch?v=rfeIaHtuJ2k (part 1)
http://www.youtube.com/watch?v=aCvnSH42r2w (part 2)

The way I prepare them, though, is to slice them all in half from top to bottom, and toss the halves in some olive oil and kosher salt. Then I cook them face down in my cast iron skillet for about 12 - 15 mins on med-low until they get golden brown on the face. Make sure that the skillet it hot enough -- but not too hot -- to cook each half-sprout thru just a bit. Then in the last few minutes I crank it up to high and toss them around in the pan a bit before serving them with some fresh cracked pepper and grated cheese.

The grated cheese is an opportunity to get creative. On an average night I like a good sharp cheddar, but sometimes I'll shave some parmesan on it, or maybe some gruyere.
 
Last edited:
DrPizza said:
Yes, more flavor. Not sure if that's freshness, or the fact that I'm not in it for profit - the chickens get all they want of good quality feed. I'm not looking to pinch pennies to save 2 cents per dozen eggs produced. In fact, there's almost no way I could produce a dozen eggs for the price I can buy them for in the store. Well... I could now that they're laying, but there's feed for 5 or 6 months before they begin to lay.
Click to expand...

I agree. If you've never had both mass produced "cheap" eggs and home grown eggs then you just don't realize what a difference in flavor they have. Even if you buy them in store, "egglands best" brand do taste better than the cheap store versions. It's up to the person to decide if that flavor is worth the cost difference, but people who say there's no difference at all just hasn't had them both and are making an uneducated statement.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top