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re: Good Eats is the GOAT cooking show... Prove me wrong
Posted on 1/14/19 at 12:58 pm to LouisianaLady
Posted on 1/14/19 at 12:58 pm to LouisianaLady
quote:
I know Spanish people are pretty nitpicky about things people pass off as paella
Someone just watched the final table
This post was edited on 1/14/19 at 1:09 pm
1
Posted on 1/14/19 at 1:12 pm to Caplewood
Isn't that a competition show? I chose not to watch it because I hate competition shows. I'm basing this off of seeing people lose their shite in Reddit comments anytime someone posts Paella.
Posted on 1/14/19 at 1:18 pm to LouisianaLady
Yea they had 60 minutes of Spanish people bitching about socarrat
Posted on 1/14/19 at 1:54 pm to Coon
I watch all his shows but take them with a grain of salt.
He thinks boudin and frog legs go in gumbo.
From Bowl 'O Bayou episode:
"Now, no good gumbo is complete without a hearty sausage. Traditionally, of course, a Cajun sausage would be used. Some folks like a boudin, which is a sausage stuffed with seasoned pork and rice."
"Now if we were in Cajun country, we'd probably go with crawfish or frog legs or both."
LINK
He thinks boudin and frog legs go in gumbo.
From Bowl 'O Bayou episode:
"Now, no good gumbo is complete without a hearty sausage. Traditionally, of course, a Cajun sausage would be used. Some folks like a boudin, which is a sausage stuffed with seasoned pork and rice."
"Now if we were in Cajun country, we'd probably go with crawfish or frog legs or both."
LINK
Posted on 1/14/19 at 2:58 pm to Caplewood
quote:
Yea they had 60 minutes of Spanish people bitching about socarrat
Is that like a gaspergou?
Posted on 1/14/19 at 3:33 pm to hungryone
quote:
He freely credits food scientist Shirley Corriher as a prime source. Read her books, Cookwise and the sequel, Bakewise, if you want cooking/food related science info. More packed w/stuff than any of AB's shows. Toss in Harold McGee's work and you'd be as well-versed as AB. He's no food scientist, just a TV presenter.
100% True! ~ Producers did the work/research, he read cue cards.
Posted on 1/14/19 at 4:03 pm to LSU Tiger Bob
quote:
100% True! ~ Producers did the work/research, he read cue cards.
He's pretty much up front with this. He's a TV guy and filmmaker first and foremost and had the idea for what he wanted to do with the show: 1/3 Mr. Wizard, 1/3 Julia Child, 1/3 Monty Python. He had the TV making skills because that was his business, but what he didn't have were the cooking chops to be able to pull the show off. So, he went to culinary school for the sole reason of being able to perform on camera in his own show and actually be believable. He got the basic skills he needed, made connections with some of the experts that would do the heavy lifting on the sciencey cooking parts, got his crew and resources together, started writing, and the rest is history.
There are entire episodes where the sciencey cooking bits are lifted almost verbatim (and in some cases, verbatim) from Harold McGee. Brown will unabashedly acknowledge that books from people like McGee and Corriher were his main sources.
This post was edited on 1/14/19 at 4:17 pm
Posted on 1/14/19 at 4:15 pm to Coon
Greatest or not, it certainly has a huge influence on my and cooking. I still watch it when I can and if i'm using google to search for a recipe i'll almost always put his name first. 
Posted on 1/14/19 at 4:19 pm to TigerstuckinMS
My Dad likes to tell everyone that he taught me how to cook... I don't have the heart to tell him that it was Alton Brown and others on the Food Network during college.
Posted on 1/14/19 at 7:11 pm to Saskwatch
GE is informative and fun to watch, I consider myself an old seasoned hand in the kitchen, but I never failed to learn something new.
Someone mentioned Justin Wilson, I thought his show was crap. He always did the same schtick, if the dish called for wine be would drink some and use more than the recipe called for, then the blue hairs in the studio audience would giggle.
Someone mentioned Justin Wilson, I thought his show was crap. He always did the same schtick, if the dish called for wine be would drink some and use more than the recipe called for, then the blue hairs in the studio audience would giggle.
Posted on 1/14/19 at 7:35 pm to andouille
quote:
He always did the same schtick, if the dish called for wine be would drink some and use more than the recipe called for, then the blue hairs in the studio audience would giggle.
Emeril Live did the same thing. The audience would "woooooo" like adding a few extra glugs of wine to spaghetti sauce was equivalent to a keg party.
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