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IMA DIVA

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Post: 22753829_1 created on Thu, 01 Feb 2007 02:09:39 +0000
Posted: Thu, 01 Feb 2007 02:09:39 +0000

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Science- It's What's For Dinner.//.

The Alton Brown Fan Thread

Welcome.//.

As I have found out from the Internet, my hero, Alton Brown has a fan base. I am not his only fan and that feels well...dandy. He is well known for his show "Good Eats" That airs on the Food Network week days at 8:00 pm. He is also featured on Iron Chef America as well as his summer Special "Feasting On Asphalt". Other than his witty pop culture referenced humor he is also a man of dedication to his dreams and loyal to his fans.

He may be balding. He may be as old as some of our parents. But he is Alton Brown and no matter what his current project is he is serving up some seriously:

Good Eats.

IMA DIVA

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Post: 22753829_2 created on Thu, 01 Feb 2007 02:12:12 +0000
Posted: Thu, 01 Feb 2007 02:12:12 +0000

Info On AB.//.

Name/ Alton Brown

What Has he done?/

He has written Three Books to Date:
I'm Just Here for the Food
Alton Brown's Gear for Your Kitchen
and I'm Just Here for More Food
2 out of three are award winners and the other a New York Times Best Seller.

He was Formerly a cinematographer and video director.

His Summer Special: Feasting on Asphalt, aired on Food Network in the summer of 2006.

He is Featured every week on Iron Chef America.

And last but not least His most well known show,which he host, Good Eats.

His Website/ www.altonbrown.com

His Food Network Profile/ [x]

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Post: 22753829_3 created on Thu, 01 Feb 2007 02:14:20 +0000
Posted: Thu, 01 Feb 2007 02:14:20 +0000

AB's Recipe Box.//.

A sample of Alton Browns Recipe's. This is a selection that I have tried and they all are delicous!

French Toast Recipe

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Perfect Potstickers Recipe

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided

Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

Perfect Popcorn Recipe

3 tablespoons peanut oil
3 ounces popcorn kernels, approximately 1/2 cup
1/2 teaspoon popcorn salt
3 tablespoons unsalted butter

Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.

Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.

Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.

Chocolate Mousse Recipe

1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

Hot Cocoa Recipe

2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Hot water

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Good Eats Roast Turkey Recipe

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

NOTE: I'm sure you all have your Family's have special recipes for this but it truely is one of the best recipes ever. People loved it at my house <3

Who Loves Ya Baby-Back? Recipe

2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Our Recipe Box.//.

Have you ever used knowlage you learned from AB to make or improve a recipe? Send it to me through PM and I will post it here with your name. So send em' in!

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Post: 22753829_4 created on Thu, 01 Feb 2007 02:32:48 +0000
Posted: Thu, 01 Feb 2007 02:32:48 +0000

Links.//.

[url=http://www.gaiaonline.com/forum/viewtopic.php?t=22753829&][img]http://i2.photobucket.com/albums/y4/lady_usagi2/ABbanner.jpg[/img][/url]

[url=http://www.gaiaonline.com/forum/viewtopic.php?t=22753829&][IMG]http://i2.photobucket.com/albums/y4/lady_usagi2/Featbanner.jpg[/IMG][/url]

[url=http://www.gaiaonline.com/forum/viewtopic.php?t=22753829&][IMG]http://i2.photobucket.com/albums/y4/lady_usagi2/altonbanner.jpg[/IMG][/url]

Link to Other Threads.//.

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Post: 22753829_5 created on Thu, 01 Feb 2007 02:34:15 +0000
Posted: Thu, 01 Feb 2007 02:34:15 +0000

He makes me feel proud of my kitchenaid.
Like I'm not cheating.
<3

daily.dosage

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Post: 22753829_6 created on Thu, 01 Feb 2007 02:50:42 +0000
Posted: Thu, 01 Feb 2007 02:50:42 +0000

I love Alton Brown. He's possibly my favorite chef on Food Network. No, wait, he is. heart He sparked my interest in cooking when I first saw his show. Heck, i can't even remember the first show of his I saw, but I know I loved it. xd

A.B.'s biggest fan from Fayette, right here!

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Post: 22753829_7 created on Thu, 01 Feb 2007 02:54:05 +0000
Posted: Thu, 01 Feb 2007 02:54:05 +0000

Back whe I first moved across country I saw his show for the first time.
Thats why I am into cooking. He really helped me.
Plus he is just plain entertaining.
<3

Taki Okuda

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Post: 22753829_8 created on Thu, 01 Feb 2007 03:00:24 +0000
Posted: Thu, 01 Feb 2007 03:00:24 +0000

This thread is made of win. heart

Alton taught me how to pick the perfect melon.

Nutellaa

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Post: 22753829_9 created on Thu, 01 Feb 2007 03:06:24 +0000
Posted: Thu, 01 Feb 2007 03:06:24 +0000

[ Taki ]

This thread is made of win. heart

Alton taught me how to pick the perfect melon.

Oh, God, yes. Me too x);;
I was looking for a melon the other day, trying to find a good one... and then found myself doing it how he does it xD;;

My mom's like " Hurry up! D< " and Im all... " What? Umm. I picking a good one.. sweatdrop "

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Post: 22753829_10 created on Thu, 01 Feb 2007 03:06:44 +0000
Posted: Thu, 01 Feb 2007 03:06:44 +0000

-Alton is my Idol. His Recipies are almost always the best when it comes to traditional foods. U:

Nutellaa

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Post: 22753829_11 created on Thu, 01 Feb 2007 03:07:52 +0000
Posted: Thu, 01 Feb 2007 03:07:52 +0000

omfg. I got sad when he fell off of his motorbike in California on Feasting on Asphalt. D:

Im like OHCRAPNO.

carravaggio

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Post: 22753829_12 created on Thu, 01 Feb 2007 03:09:49 +0000
Posted: Thu, 01 Feb 2007 03:09:49 +0000

crushed spanish olives & raisins wrapped up in aluminum foil(with the meat silly)to make the perfect pot roast? Simply amazing and mouthwateringly tender. We tried it!