PSA: Good Eats Porterhouse episode on TV

[MagnusTheBrewer]

Elitist much?

It's called being a professional Chef. I do think my opinions on food and it's preparation are better than the public's so, in that regard, yes I am an elitist.

 

[Howard]

It's called being a professional Chef. I do think people don't know anything about food and God damn it if they aren't shitty and worthless for it, so in that regard, yes I am an elitist.

Quite evident, just like how you love serving your clientele.

 

[MagnusTheBrewer]

Quite evident, just like how you love serving your clientele.

You've really got to do better than that to troll me regarding food. My desire and ability to provide great food and service is not dependent on my opinion of their food knowledge.

 

[chalmers]

It's called being a professional Chef. I do think my opinions on food and it's preparation are better than the public's so, in that regard, yes I am an elitist.

I appreciate what you had to say, but I still enjoy Alton Brown's show. I replicate what he does, and I enjoy the food that is produced. I couldn't care less about anything else really. It's just not that important to me. It is to you, so you expect everyone else to take it just as serious. We don't. Some people just enjoy cooking something every now and then. Sorry if that bothers you.

 

[MagnusTheBrewer]

I appreciate what you had to say, but I still enjoy Alton Brown's show. I replicate what he does, and I enjoy the food that is produced. I couldn't care less about anything else really. It's just not that important to me. It is to you, so you expect everyone else to take it just as serious. We don't. Some people just enjoy cooking something every now and then. Sorry if that bothers you.

I don't have any issue with that. Good Eats is good entertainment. I just object to people holding him and the show up as some kind of authority. I am serious about what I do but, I think people should try real cooking more often. If Good Eats helps you do that, great!

 

[Howard]

You've really got to do better than that to troll me regarding food. My desire and ability to provide great food and service is not dependent on my opinion of their food knowledge.

I'm not trolling you. You seem to have a very real disdain for people who know less about food than you do.

 

[TastesLikeChicken]

I don't have any issue with that. Good Eats is good entertainment. I just object to people holding him and the show up as some kind of authority. I am serious about what I do but, I think people should try real cooking more often. If Good Eats helps you do that, great!

Keep in mind AB's target audience. To home cooks he is an authority and, arguably, I'm not sure any of the great chefs could demonstrate the basic methods in the same effective manner. Alton Brown would likely be the first to admit that he's not any sort of studly chef as well.

 

[shiner]

You've really got to do better than that to troll me regarding food. My desire and ability to provide great food and service is not dependent on my opinion of their food knowledge.

Lighten up just a bit.

Like others have said, he makes cooking accessible to people who otherwise would be too intimidated to try cooking.

My wife is one of the people his show is aimed at, she was always intimated by cooking but after watching Good Eats she started taking an interest in cooking, primarily baking, and has becoming extraordinary at it. So much so that she and one of her friends are toying with the idea of opening up a small bakery. Without her interest being sparked by Alton Brown and then the encouragement from myself and others she would probably still be intimidated by the very idea of baking.

 

[MagnusTheBrewer]

I'm not trolling you. You seem to have a very real disdain for people who know less about food than you do.

Not half as much as I do for people who try to put words in my mouth.

 

[ahenkel]

I like Good Eats but I've never seen it as a daring show. He doesn't take risks. I do use it as a template though If I've never cooked something he's good at laying down a blueprint I can build on.

 

[Kaido]

I like that he lays out all of the options, picks the best one, and then shows you how to cook it. I enjoy cooking and can get consistently good results following his recipe.

I have also never eaten anything that I felt was worth more than $20. I'm a big fan of food and have paid more per plate than that, but I've never eaten anything that I feel was worth more than twenty bucks. I just don't think any food tastes better than that 😀

 

[TraumaRN]

His show and especially his books are the reason I think I'm a good home cook now. So much so that I have my co-workers regularly asking me to bring food in because the few times I have they have all loved it.

Like someone else said I used to be intimidated by cooking but now I really love it and it's caused me to further my studies of it beyond Alton Brown and into reading some more professional cooking/chef type material.

And to that end, I know I'll get slammed for saying this, but a few of the dishes that originally started as Alton Brown dishes and I tweaked to fit my tastes could arguably be served at a restaurant/bakery. I know the cinnamon rolls I make could/would be restaurant quality.

The other thing his show has done for me and my wife is allow us to eat much healthier. I usually bake free form rustic type bread instead of buying it, I make almost everything from scratch so I can control the salt and ingredients. I don't have to worry about preservatives and all that garbage and I've learned how much of a difference using fresh ingredients makes.

So sure he was never a restaurant chef but he did go to culinary school and he makes cooking accessible to a third grader quite literally.

 

[torpid]

Cooking is as cooking does. He is hardly an authority. Try reading Jaque Pepin, Pierre Franey or even, Escoffier if you want real knowledge.

"Real knowledge" is not what I would call works by those folks. While you will learn very good traditional cooking methods, it's not what I would call "real knowledge." Real knowledge of cooking requires knowledge of the underlying science and chemistry. For that, you need stuff like Harold McGee's "On Food and Cooking" which not only receives high praise from "real chefs" like Daniel Boulud, Heston Blumenthal, Charlie Trotter, and Thomas Keller; but which Jacques Pépin himself claims to use for understanding of chemistry and science of food.

 

[sjwaste]

"Real knowledge" is not what I would call works by those folks. While you will learn very good traditional cooking methods, it's not what I would call "real knowledge." Real knowledge of cooking requires knowledge of the underlying science and chemistry. For that, you need stuff like Harold McGee's "On Food and Cooking" which not only receives high praise from "real chefs" like Daniel Boulud, Heston Blumenthal, Charlie Trotter, and Thomas Keller; but which Jacques Pépin himself claims to use for understanding of chemistry and science of food.

Are you making the argument that cooking is just applied physics?

Fantastic. I never dreamt this thread would go there, but I'm all for it!

 

[torpid]

Are you making the argument that cooking is just applied physics?

Fantastic. I never dreamt this thread would go there, but I'm all for it!

That "real" cooking knowledge these days requires some/a lot of knowledge of real science is what I am arguing. I don't think the random myths and wives' tales that are sometimes taught as valid cooking techniques are "real" cooking knowledge. Even the first chapter on milk in the book I mentioned makes it pretty clear that cooking and cooking knowledge has advanced quite a bit in the past 50 years. The book also has a "chemistry primer"

 

[ConwayJim]

kind of a side note, what "brand" of cast iron pan do people recommend, and how do you clean this?

 

[sjwaste]

I don't have any issue with that. Good Eats is good entertainment. I just object to people holding him and the show up as some kind of authority. I am serious about what I do but, I think people should try real cooking more often. If Good Eats helps you do that, great!

Alton Brown is an authority on the home kitchen. It's similar to what you do for a living, but quite different in many respects. You can be an authority on one without claiming the other, and I think Alton Brown comes off very clear in that respect.

Lets use some other examples -

I am a lawyer. With respect to the public, I would consider myself an authority in some aspects of Virginia and federal law. That is not to suggest that the public should not interpret and apply basic and every day aspects of the law without my assistance. I also don't think my neighbor needs to research and write a journal article on state securities regulation in order to understand and apply the basic rules that govern his day to day interactions with people and businesses.

A reasonably intelligent person can do their own taxes with a little bit of research, or by getting the help of a tax preparer, without themselves having to be a CPA or tax attorney and without seeking the help of one. That individual or tax preparer can also be an expert in basic tax while going no further. I wouldn't send someone to a CPA to file a 1040-EZ when there are plenty of other authorities, including the individual himself (potentially).

I don't really know why this issue ruffles your feathers. No one's claiming to step on your turf, and at the very least, you might be excited about something that causes the general public to find cooking to be cool. Lord knows, I'd be pretty excited if there was an Alton Brown equivalent on TV that made people think my profession wasn't full of assholes.

 

[chalmers]

Alton Brown is an authority on the home kitchen. It's similar to what you do for a living, but quite different in many respects. You can be an authority on one without claiming the other, and I think Alton Brown comes off very clear in that respect.

Lets use some other examples -

I am a lawyer. With respect to the public, I would consider myself an authority in some aspects of Virginia and federal law. That is not to suggest that the public should not interpret and apply basic and every day aspects of the law without my assistance. I also don't think my neighbor needs to research and write a journal article on state securities regulation in order to understand and apply the basic rules that govern his day to day interactions with people and businesses.

A reasonably intelligent person can do their own taxes with a little bit of research, or by getting the help of a tax preparer, without themselves having to be a CPA or tax attorney and without seeking the help of one. That individual or tax preparer can also be an expert in basic tax while going no further. I wouldn't send someone to a CPA to file a 1040-EZ when there are plenty of other authorities, including the individual himself (potentially).

I don't really know why this issue ruffles your feathers. No one's claiming to step on your turf, and at the very least, you might be excited about something that causes the general public to find cooking to be cool. Lord knows, I'd be pretty excited if there was an Alton Brown equivalent on TV that made people think my profession wasn't full of assholes.

Post more often please.

 

[sjwaste]

kind of a side note, what "brand" of cast iron pan do people recommend, and how do you clean this?

Lodge pre-seasoned if you want bare cast iron - made in the USA too. If you want enameled, I'd love to know a reputable alternative to Le Creuset. Lodge has enameled pieces, but from what I understand, the coating is done in China. I'm not ready to trust China with things that I heat up, cook with, and let my food sit in just yet.

Howard also has a thread on stocking a kitchen. I'd highly recommend bookmarking it.

http://forums.anandtech.com/showthread.php?t=3208

 

[sjwaste]

That "real" cooking knowledge these days requires some/a lot of knowledge of real science is what I am arguing. I don't think the random myths and wives' tales that are sometimes taught as valid cooking techniques are "real" cooking knowledge. Even the first chapter on milk in the book I mentioned makes it pretty clear that cooking and cooking knowledge has advanced quite a bit in the past 50 years. The book also has a "chemistry primer"

Well, I was just making the "everything is applied physics, anyway" joke 🙂

But seriously, you've just added to my reading list. Consider that title purchased. Well, consider it added to my Nook wishlist.

 

[ElFenix]

when the nytimes has to post instructions on how to boil rice, anything that can get people to actually cook is a good thing.

The problem is, real food is cooked by real people — you! — and real people are cooking less than ever before.We know why people don’t cook, or at least we think we do: they’re busy; they find “convenience” and restaurant foods more accessible than foods they cook themselves; they (incorrectly) believe that ready-to-eat foods are less expensive than those they cook themselves; they live in so-called food deserts and lack access to real food; and they were never taught to cook by their parents, making the trend self-perpetuating.

Yet Americans watch 35 hours of television a week, according to a Nielsen survey. (Increasing amounts of that time are spent watching other people cook). And although there certainly are urban and rural pockets where people have little access to fresh food, about 90 percent of American households own cars, and anyone who can drive to McDonald’s can drive to a supermarket.

http://www.nytimes.com/2011/01/02/w...l?_r=1&scp=1&sq=sustainable%20food&st=cse

 

[Howard]

Not half as much as I do for people who try to put words in my mouth.

You tell me where I went wrong and then we can talk about how unjust I am.

 

[waggy]

I don't think anyone thinks AB is a top chef. he is just a someone who loves food and enjoys cooking.

His show has done something i have NEVER seen in a cooking show. it not only tells you how but why (not just why things have to go together but the history of what they are makeing etc). He also does it in a way that is enjoyable.

that is why people love his show.

Most cooking shows (up until recently) have been stuffy. They show how to make professional dish's that 90% of the time i would think eww don't want. With EB i get excited and DVR (purchased one season) the show and try it. a lot of the stuff he makes i think oh yeah that looks good.

its sad that so called "proffesional" chiefs are upset with him. ohwell i enjoy his shows.


oh and feasting on asphalt 1 was a great show

 

[shopbruin]

Lodge pre-seasoned if you want bare cast iron - made in the USA too. If you want enameled, I'd love to know a reputable alternative to Le Creuset. Lodge has enameled pieces, but from what I understand, the coating is done in China. I'm not ready to trust China with things that I heat up, cook with, and let my food sit in just yet.

Howard also has a thread on stocking a kitchen. I'd highly recommend bookmarking it.

http://forums.anandtech.com/showthread.php?t=3208

Tramontina? http://www.amazon.com/Tramontina-801.../dp/B00113ITXU
Even cheaper at Wal-Mart: http://www.walmart.com/ip/Tramontina...n-Red/11989387
(well it's porcelain inside.)

Recommended by Cook's Illustrated (well at least the Dutch Oven as their Best Buy)

 

[MagnusTheBrewer]

You tell me where I went wrong and then we can talk about how unjust I am.

How about the part where you edited what I said to make it look like I hated my customers?

I don't think anyone thinks AB is a top chef. he is just a someone who loves food and enjoys cooking.

His show has done something i have NEVER seen in a cooking show. it not only tells you how but why (not just why things have to go together but the history of what they are makeing etc). He also does it in a way that is enjoyable.

that is why people love his show.

Most cooking shows (up until recently) have been stuffy. They show how to make professional dish's that 90% of the time i would think eww don't want. With EB i get excited and DVR (purchased one season) the show and try it. a lot of the stuff he makes i think oh yeah that looks good.

its sad that so called "proffesional" chiefs are upset with him. ohwell i enjoy his shows.


oh and feasting on asphalt 1 was a great show

I don't have a problem with Alton Brown or his shows (for the second or third time). I have a problem with people who draw conclusions from cooking entertainment shows and think they represent the best of what's out there. I have never expressed disdain for people trying to learn about cooking (no matter what Howard says).