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Season 11 |
| 172 :11x01 - Milk Made (Jun/06/2007) | | Only one naturally occurring edible substance exists only as food – milk. Even honey, technically a manufactured product, does not qualify. Alton spends some time discussing the production and history of milk as well as some things to watch out for (featuring a surprise guest). Alton the way, he shares recipes for Tres Leche Cake, Dolce de Leche, and Quick Cottage Cheese he claims beats anything the store can offer. | | Guest Stars: Ramon Engle as Himself, | Uncredited: Paul Merchant as Lactose Man | | Writer: Alton Brown | | | |
| 173 :11x02 - Pretzel Logic (Jun/20/2007) | | In 610AD, a monk in the Italian Alps invented the pretzel as a reward for children who had learned their prayers. And the pretzel has gone downhill most places ever since, until now they’re more like a punishment for flying commercial aircraft than a reward. Alton visits Philly, a city that still loves the pretzel, and collects a specimen. Using he, he deduces and teaches the science of quality pretzels: Homemade Soft Pretzels and Homemade Hard Pretzels. And because pretzels need mustard, Alton shares a recipe for the Best Mustard Ever. | | Uncredited: Paul Merchant as Bavarian #2 | | Writer: Alton Brown | | | |
| 174 :11x03 - Coconut Cake Revival (Jul/09/2007) | | Visiting a friendly southern diner, Alton’s appalled at what their coconut cake has become. It’s just white cake with bits of shredded coconut. It’s not the real thing at all! It seems that Cake Smart has forced the local cake lady out of the business, and driven fresh, delicious coconut cake from the minds of diner patrons. Alton sets out to right this horrible wrong. With a little secret help from the cake lady, some fresh coconuts and a few methods of extracting all the flavor of the coconut he might just succeed! He starts by explaining how to open a coconut and how to prepare homemake Coconut Milk and Cream and Coconut Extract (you’ll need vodka!) With all these in hand, he then builds a Coconut Cake with 7-Minute Frosting. And then he discovers that popularity sometimes has a price... | | Writers: Alton Brown, Rob DeBorde | | | |
| 175 :11x04 - Sub Standards (Jul/16/2007) | | “You can’t always get what you want, but if you try, sometimes, you get what you need.” So quotes the first of Alton’s substitute chefs, in this episode that highlights two important reasons to substitute: because you lack a key ingredient and the time to get it, and because you can’t eat a key ingredient. Peanuts are among the top allergens, so Alton offers a Faux Peanut Sauce that nearly replicates the flavor using three ingredients. Then he shows how to replace the buttermilk in his Southern Biscuits and how to replace the wheat flour, for those who cannot tolerate gluten, in The Chewy Gluten Free, one version of his chocolate chip cookies. | | Guest Stars: Deb Duchon as Nutritional Anthropologist | | Writers: Alton Brown, Rob DeBorde | | | |
| 176 :11x05 - Fishn' Whole (Jul/23/2007) | | Alton overhears some folks at a support group discussing their fear of... whole fish! They mistake him for a new member, but he has no fear of whole fish at all, and he sets out to explain to the viewers why they should not fear whole fish, either. Clowns, on the other hand, are scary. Alton starts with Whole Striped Bass, explaining how to prepare it for cooking (without making a mess) and how he roasts it. Then, playing off his neighbor’s bad example, he discusses Plank-Grilled Whole Trout. He finishes by mentioning the health benefits provided by oily fish, and demonstrates how to prepare Pan-Fried Smelts. With the right ingredients, the know-how, and a little science, there’s no reason to fear whole fish. | | Uncredited: Walter Biscardi as Man in "00" Shirt | | Writers: Rob DeBorde, Alton Brown | | | |
| 177 :11x06 - Whithering Bites (Aug/06/2007) | | Alton revisits the topic of dehydration with a new kind of food: fruit. For those concerned with selecting fresh fruits and only in season, dehydration can allow them to enjoy the flavor of those fruits for a far longer period. And dehydrating fruit at home can avoid certain commercial preservatives such as sulfur, that can be hazardous to those with asthma. Alton shows how easy it is to dry fruit cut into small pieces or large ones, using a version of the Blowhard 5000 (it debuted in a previous episode) to make Dried Fruit. Then he uses that dried fruit to make Trail Mix, Sweet Fruit Compote, Savory Fruit Compote and finally Individual Fruit Compote Pies. | | Writer: Alton Brown | | | |
| 178 :11x07 - Stew Romance (Aug/13/2007) | | The stewpot is the most enduring and endearing symbol of hearth and home that Alton knows. So why does it so often produce a bland mush? Alton thinks he knows, so he sets out to change that, exploring the properties of collagen and never missing an opportunity to add flavor as he prepares his stew. Starting with a sear and moving to a braise, Alton prepares the meat and then... refrigerates it? Yes, refrigerates. For the refrigerator is part of the reason stews taste so good the second day, and Alton aims to capture that taste on the first day. All of these techniques, and yes, a little deliciously flavored beef fat and the right kind of potatoes, add up to Good Eats Beef Stew, a harmonious step up from the bland homogony most folks know. | | Uncredited: Ramon Engle as Butcher | | Writer: Alton Brown | | | |
| 179 :11x08 - Dill-icious (Oct/08/2007) | Alton begins as a mysterious helmed figure, imploring a humble cucumber to seek its destiny as a crisp dill pickle, to erase mushy mouth feel and insipid flavors. To become... Good Eats! From there he drops through a trap door into his cellar where he explains the difference between fresh packed and dill pickles. Then its to the market for a lesson in selecting the right sort of cucumber (and a little bit of the cucumber’s history). Back in the kitchen, Alton explains the role bacteria play and how the right brine is crucial as he shares his Dill Pickle recipe. But what to do with the finished product? Alton asks what Elvis might do, and from that inspiration devises his recipe for Deep-Fried Pickles. Finally, competition with an ice cream vendor leads Alton to employ a Popular Drink Mix to create Cherry Flavored Pickle Pops as a lucrative treat.
Source: Food Network | | Writers: Rob DeBorde, Alton Brown | | Songs: Edvard Grieg -- In the Hall of the Mountain King (Peer Gynt) | | | |
| 180 :11x09 - Peanut Gallery (Oct/15/2007) | | Inspired by the ghost of George Washington Carver, Alton takes on the peanut. Culturally and historically significant and culinarily versatile, cooks often overlook the power of the peanut. Starting at a ballpark (and another appearance by Mr. Carver), Alton elaborates a bit on the history of the peanut, including what led to its popularity today. Faced with the price of stale stadium peanuts, Alton makes his own Roasted Peanuts. Then he takes some Spanish peanuts for a spin in his food processor to make Homemade Peanut Butter. With some chocolate wafers and a few other things, Alton next turns a batch of his peanut butter into Peanut Butter Pie. Outside, Alton prepares Boiled Peanuts and then makes them into Boiled Peanut Soup. | | Uncredited: Carolyn O'Neil as Lady of the Refrigerator | | Writers: Alton Brown, Rob DeBorde | | | |
| 181 :11x10 - Bean Stalker (Nov/07/2007) | | When Alton’s friend Chuck delivers the third bushel of green beans for that week, Alton’s at a loss. He has made every recipe he knows that contains green beans – twice. Chuck suggests a recipe his mother used to make, featuring green beans, mushroom soup and toasted onions. Alton, of course, recognizes this immediately and accepts Chuck’s latest offering. He can, he believes, employ sound science, the right ingredients and some tried and true techniques to turn the old fashioned dish (created in 1955 as part of a Campbell’s Soup marketing push) into Good Eats’ own Best Ever Green Bean Casserole. | | Uncredited: Daniel Pettrow as Chuck, Ramon Engle as Darren | | Writers: Alton Brown, Rob DeBorde | | | |
| 182 :11x11 - Kinda Blue (Nov/14/2007) | | In the winter, it’s hard to find blueberries, which is a shame, because they’re delicious and very nutritious. Alton solves that problem. He also offers Blueberry Buckle, a delicious coffee cake that can even use frozen blueberries. It’s the best thing Alton can think of for breakfast except... pie. Specifically, Frozen Blueberry Pie. And, for those who wonder why there are no blue beverages Alton offers Blueberry Soda. Along the way, he slips in some lessons on the history of blueberry cultivation (with help from a nutritional anthropologist) and the vitamins and other benefits of eating blueberries. | | Guest Stars: Deb Duchon as Nutritional Anthropologist | | Writers: Alton Brown, Rob DeBorde | | | |
| 183 :11x12 - Puff the Magic Mallow (Dec/03/2007) | | The marsh mallow plant has a long history in human civilization. Originally a medicinal plant, it then came to use in fine confectionaries. That candy later went on to mass production blandness. Alton intends to to recapture the goodness of marshmallow candy with Homemade Marshmallows. Like the modern factory version, his candy uses gelatin and not the marshmallow root, but it still outperforms the factory version. And it works much better in a homemade version of a particular sort of southern treat, and in Ambrosia, a re-creation of the legendary “food of the gods.” | | Guest Stars: Deb Duchon as Nutritional Anthropologist, Alton Brown as Colonel Bob Boatwright | | Writer: Alton Brown | | | |
| 184 :11x13 - American Slicer (Jan/07/2008) | | In order to cook, one must prepare the ingredients, and that usually involves knife work. Starting with the basic parts of a knife, Alton moves on to explain why those cheap knives advertised with infomercials are worthless. Then he explains the safe way to hold knives and demonstrates the three basic cuts used for most cooking: slicing, chopping nad paring. Along the way, manages to cut up enough ingredients to make a fine Gazpacho, before closing with tips for cleaning knives safely and storing them properly. | | Guest Stars: Alton Brown as Chef Klaus Wolfgar | | Writer: Alton Brown | | | |
| 185 :11x14 - The Wing and I (Jan/30/2008) | | At the Good Drinks bar, barman Alton contemplates bar... food! There are fried cheese sticks and nacho platters and loaded potato skins, but none of them can touch Buffalo Chicken Wings. Supposedly, they began life as an improvisation at the Anchor Bar in Buffalo, New York late one night in 1964. They’ve zipped across the world ever since. Alton discusses cutting the chicken wing, cooking it (you cannot just roast it) the use of butter instead of margarine, and what he believes is the correct ratio of hot sauce – and other ingredients – in Buffalo Wings. Realizing that such heat is not for everyone, Alton also devises Orange Glazed Chicken Wings that marry sweet and sour, salt and spice in a delicious glaze. | | Writer: Alton Brown | | | |
| 186 :11x15 - Apple of My Pie (Feb/04/2008) | | Alton has tackled the topics of pie crust and apples before in previous shows, but he hasn’t tackled them together. And that, he realizes, is as shame, because he know of nothing as American as apple pie. Alton offers a crust recipe and an easy technique for rolling, tips on apple selection and spice choices, and technique that, as is his style, emphasizes education over rote memorization. Follow his technique and turn our your own Super Apple Pie. | | Writers: Alton Brown, Rob DeBorde | | | |
| 187 :11x16 - If It Ain't Broccoli Don't Fix It (Feb/18/2008) | | Over the years, many of the exhibits that once graced the Food Gallery's Vegetal Hall of Horrors have disappeared, eliminated by Alton's attempts to remake them into delicious entrées. But a few remain, and one of them, brassica oleracea – broccoli – is stubborn about leaving the Hall. It has earned the ire of everyone from presidents to small children and has been the subject of many untruths. Whether it's Pan Steamed Broccoli, Oven Roasted Broccoli or Fresh Broccoli Salad, Alton intends to show that broccoli really is Good Eats. He's sure he can get it out of the Vegetal Hall of Horrors, but as for Air Force One? Well, one thing at a time... | | Writers: Alton Brown, Rob DeBorde | | Songs: Edvard Grieg -- In the Hall of the Mountain King, Mike Oldfield -- Tubular Bells (excerpt, rearranged) | | | |
| 188 :11x17 - The Alton Crown Affair (Mar/17/2008) | | In his lavish home, surrounded by jeweled finery, Alton mentions that he usually keeps eating simple, but every so often wishes to “sup the light fantastic.” Tonight is such a might, he removes the jeweled lid from a serving platter to reveal a king hat: Crown Roast of Lamb. A daunting dish for most cooks, but Alton aims to tame it with a little science, quality ingredients and a simple gadget or two. Follow his examples, and soon enough any cook can deliver a delicious, pair of lamb racks to the table. | | Guest Stars: Deb Duchon as Nutritional Anthropologist, | Uncredited: Alton Brown as "Federal Agent" #1, Bart Hansard as String Salesman | | Writer: Alton Brown | | | | | | | | | |
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