Season 10 |
| 151 :10x01 - Tort(illa) Reform (May/03/2006) | | That Mexican restaurant down the street – the one in the strip mall – has the right decorative touches, but is it authentically Mexican? Probably not, says Alton. Still, it does likely offer one certainly authentic Mexican staple – the tortilla. The tortilla is an excellent delivery mechanism for many delicious foods and perhaps a few not-so-delicious foods as well. Starting with the history of corn flour (and what might be Montezuma’s real revenge) , Alton shows how to prepare masa. Then he turns that masa into Tortillas and Lime Tortilla Chips. | | Guest Stars: Deb Duchon as Nutritional Anthropologist | | Writer: Alton Brown | |
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| 152 :10x02 - Just Barley (May/17/2006) | | Take away the foods that have come into use over the last ten thousand years and few foods are left. One of them is barley, a staple of ancient diets and a grain whose time has come again. Alton discusses Baked Barley and how to make Barley Salad from it. Grinding the grain various ways he demonstrates Lamb and Barley Stew and Barley Bread. And finally, he demonstrations healthy Barley Water to a sick patient. | | Writer: Alton Brown | |
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| 153 :10x03 - House of the Rising Bun (Jun/07/2006) | | Alton needs to sell his house. Rather than rely on his agent's canned cookie scent, he resolves to create an enticing fragrance that appeals to men and women alike. That's the spicy-sweet fragrance of Overnight Cinnamon Rolls. And is that really cinnamon in your spice rack? Chances are, it’s not – it’s probably cassia, which Alton claims is the right choice for this recipe as he explains the differences and their history with them help from Cinna Man. Hearing rumors of folks who don’t like cinnamon rolls, Alton explains how the same dough along with a little lemon and ginger can make an Overnight Citrus Ginger Ring. Finally he combines raisins and rosemary to make an Overnight Monkey Bread that really... invigorates his potential buyers... | | Uncredited: Widdi Turner as Real Estate Agent, Bart Hansard as Cinna Man | | Writers: Alton Brown, Rob DeBorde | |
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| 154 :10x04 - Cubing A Round (Jun/21/2006) | | Alton walks the Hall of Home Cooked Horrors, a display of the worst meals of childhood memory: liver and onions, beets and worse... and cube steak, coated with tasteless flour and gravy. But it need not be this way. With some knowledge and some technique, Alton aims to put cube steak back on the menu. He starts by discussing what cube steak is – and isn’t – and recommends the cuts that make the best cube steak. Then he talks about what those tiny little cuts actually do. A whirlwind tour of the nation’s diner reveals a wide array of meanings for the term “Country Style Steak” so Alton devises his own version. Discussion of braising leads him to Swiss Steak and then to the unofficial food of Texas, Chicken Fried Steak. | | Guest Stars: Deb Duchon as Nutritional Anthropologist | | Writers: Alton Brown, Rob DeBorde | |
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| 155 :10x05 - Water Works I (Jul/12/2006) | | Alton tackles the most common ingredient in every recipe. Proper management of this ingredient is essential for every cooking method, yet it has until now received only the occasional sidelong glance from Good Eats. That changes with this episode that takes a look at how water gets from nature to your tap. Alton discusses the hazards of water found in nature, how municipal processing plants prepare and distribute it, the important of a 104.45 degree angle, and perhaps the largest number ever mentioned on Good Eats: 11 quintillion. Finally, he reveals something about one bottle of water in every three that folks might not realize. | | Writer: Alton Brown | |
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| 156 :10x06 - Water Works II (Jul/19/2006) | | In a previous episode, Alton discussed what happens to water before it reaches the home. Here, he talks about what happens to water after it’s inside the home, recapping some of water’s properties, and discussing why it might not taste or smell so good, even after the water works finishes with it. He discusses what can be done about that – various kinds of filters – and what “hard” water is, as well as how to deal with it. All this, and a walking, talking oxygen atom who undergoes a stabilizing transformation! | | Writer: Alton Brown | |
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| Behind the Eats (Jul/29/2006) | | Alton departs from his usual cooking show to give viewers a look behind the scenes at what goes into making an episode of Good Eats. Along the way we meet a number of the skilled folks how appear in front of and behind the camera to make it happen. | | Uncredited: Merrilyn Crouch as Marsha Brown (archive footage), Steve Rooney as Various (archive footage), Bart Hansard as Various (archive footage), Vickie Eng as W, herself, Daniel Pettrow as Various (archive footage), John Herina as Elton Brown (archive footage) | | Writer: Alton Brown | | Songs: Mike Oldfield -- Tubular Bells (remix) | |
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| 162 :10x11 - Major Pepper (Nov/08/2006) | | Throughout history pepper has played a vital role in cuisine. It is the most commonly used spice; Alton finds out why, discovers the properties of the peppercorn and discovers the best sort of mill. | | Writers: Rob DeBorde, Alton Brown | |
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| 163 :10x12 - Fry Turkey Fry (Nov/12/2006) | | Alton tackles the mixture of turkey, gallons of hot oil and propane. It's a fast growing Thanksgiving tradition that Alton aims to keep from becoming and exploding tradition. | | Writer: Alton Brown | |
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| 171 :10x20 - American Classics I (Apr/18/2007) | | Sifting through his many cookbooks, Alton has come up with a few hundred recipes he calls American Classics. He's done this because foreign cuisine has made recent inroads that threaten classic American cooking, and Alton wants to take steps to preserve it. He withdraws from a spinning drum a single card bearing the name of this episode's classic: Spinach Salad with Warm Bacon Dressing. With a few detours to “Pennsylvania” and Harry's Farmers Market, Alton explains the history of each ingredient and how they came together to make this classic. He show two different ways to prepare it, one suitable for immediate consumption, and one that will last longer, suitable for buffets. | | Writers: Alton Brown, Rob DeBorde | | Songs: Sammy Lerner -- Popeye the Sailer Man | |
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