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Season 8 |
| 108 :08x01 - Hittin' the Sauce (Jun/16/2004) | | Sauce can make or break an entrée. Properly made, it’s a delicious amendment to food. Alton explains how to create Strip Steak with Pepper Sauce and (with the help of an irascible former instructor) Hollandaise Sauce. Along the way, he teaches viewers the basic history of sauce and the food chemistry of starches (commonly used to thicken sauce and other foods), showing how a little starch can go a long way. | | Guest Stars: Deb Duchon as Nutritional Anthropologist | | Writer: Alton Brown | | | |
| 109 :08x02 - Shell Game (Jun/23/2004) | | Oysters – folks seem to either love ‘em, or hate ‘em. Here, Alton sets out to explain a little about the history of these edible bivalves, giving viewers the knowhow to turn them into seriously Good Eats. He shares recipes for a Horseradish Cream Sauce and tempts oyster epicurean Martin Moonstone III with a version of of oysters Rockefeller (the original chef took his secret to the grave) called Baked Oysters Browefeller. Finally, he shows how a little cooking and a little blending can make a delicious Oyster Soup. | | Uncredited: Daniel Pettrow as Chuck (Oyster Seller), Vickie Eng as W, Bart Hansard as Martin Moonstone III | | Writers: Alton Brown, Rob DeBorde | | | | | | |
| 111 :08x04 - Circle of Life (Jul/21/2004) | | Alton's sister Marsha needs doughnuts and a lot of them. At first Alton's not interested, but Marsha and her "bunnies" appeal to his compassion, and soon he's back in the kitchen contemplating the round and raised dough treats. From their origin to their ingredients, cooking and glazing, Alton shares secrets for doughnut success, along with recipes for Yeast Doughnuts, Doughnut Glaze and Chocolate Doughnut Glaze. | | Uncredited: Merrilyn Crouch as Marsha Brown | | Writer: Alton Brown | | | |
| 112 :08x05 - Wonton Ways (Aug/04/2004) | | Wandering his local food mega mart, Alton contemplates a cryin’ culinary shame: most people have a list containing just a hundred items are rarely deviate from it. For perspective, Alton notes that this particular store has about that many varieties of canned soup alone. Have people lost their sense of curiosity? Alton aims to remedy that, by demonstrating two savory dishes and one dessert prepared from a item probably not on most of those lists: wonton wrappers. From Perfect Potstickers to Vegetable Steamed Dumplings and finishing with Pear Walnut Wontons Alton demonstrates that the wonton wrapper has more uses than soup, and that it’s... Good Eats. | | Uncredited: Vickie Eng as W | | Writers: Rob DeBorde, Alton Brown | | | | | | | | | | | | | | | | | | |
| 118 :08x11 - True Grits (Nov/03/2004) | | Cornmeal, claims Alton, is a worldwide favorite. From the grits of the southern United States to the polenta of Italy, everyone likes it in some form or another - even if they don't realize it. Alton shares recipes for Cheese Grits, Savory Polenta and Pineapple Upside-Down Cornmeal Cake. Along the way, he discusses the similarities, and differences between these dishes (simultaneously earning the wrath of Southerners and Italians). | | Uncredited: Alton Brown as Colonel Bob Boatwright | | Writers: Alton Brown, Rob DeBorde | | | |
| 119 :08x12 - Stuff It (Nov/14/2004) | | Stuffing is evil! has been the popular wisdom at Good Eats for nearly eight years. But people have written and written, and convinced Alton that maybe he should take another look at a culinary enemy. That yields Turkey with Stuffing and Stuffed Squash. Alton explains what not to do, what to do, and in the end proves that stuffing is not only not evil, it can be... Good Eats! | | Writer: Alton Brown | | | | | | | | | |
| 122 :08x15 - Myth Smashers (Jan/19/2005) | | Myths and urban legends have a curious appeal, and the art of preparing food is not immune. It seems that if someone can get something in print or on the Internet and it’s about food, people will believe it. The time has come, Alton believes, to put some of these ideas to scientific testing to prove or debunk them once and for all. Alton takes on several popular ideas to learn if there's anything to them: Does searing seal in juices? Does hot Teflon give off fumes that can kill birds? Should you give your mushroom brush the brush off? Does a little oil in the water help prevent pasta from sticking? Learn these answers on the first... Culinary Myth Bust... er, Smashers! | | Writers: Alton Brown, Rob DeBorde | | | | | | |
| 124 :08x17 - A Taproot Orange (Feb/16/2005) | | Carrots contain more sugar that sugar beets, but they have a far wider range of uses, going from salad to side dish to dessert effortlessly. The first black carrots date all the way back to Biblical times. Thank the Dutch for the modern orange variety, which they might have developed for political reasons, but which brings us enormous amounts of beta carotene (the orange pigment) that we can turn into Vitamin A). Alton tosses together some Carrot Slaw, takes a side trip to teach viewers how the eye works and why Vitamin A is so good for it, prepares Glazed Carrots that take their flavor from ginger ale, and finishes off with Carrot Cake for dessert. All of that, and good health from a single taproot. | | Writer: Alton Brown | | | |
| 125 :08x18 - Sprung A Leek (Mar/02/2005) | | Alton contemplates the leek - a misunderstood member of the Allium family. Most folks know onion, garlic and even shallots. But fewer have heard of the leek. That's a shame because the light flavor of the leek is versatile and the leek itself is easy to work with. Alton intersperses recipes with leek history, tips on how to select the vegetable and how to clean it. First up is Grilled and Braised Leeks which take advantage of his gas grill. Then he explains why leeks are better for breaded rings than onions, and proves it with Leek Rings. Finally, he builds Potato Leek Soup (vichyssoise) and with the help of W, offers some tips on the selection of a stick blender. | | Uncredited: Vickie Eng as W | | Writer: Alton Brown | | | |
| 126 :08x19 - Dr. Strangeloaf (Mar/16/2005) | | Bread is the staff of life and perhaps the ultimate comfort food. Its key ingredients are water, flour, yeast, salt and air, which seems simple enough. But proper technique is essential, and Alton aims to demonstrate that. He starts with how to pick the right ingredients, including the water! Yes, selecting the right kind of water is important. He continues by describing what yeast do for the cook and how to handle them correctly, and finishes by demonstrating the right way to knead and bake the dough. Follow his tips and your will fill your house with the intoxicating aroma of baking bread, and your stomach with... Good Eats. Alton shows how to make Very Basic Bread and how to customize the recipe to produce all sorts of variations. | | Writer: Alton Brown | | | |
| 127 :08x20 - My Big Fat Greek Sandwich (Apr/06/2005) | | Most everyone has been to a Greek restaurant at one time or another. And most everyone has noticed that large upright rotisserie, even if they haven’t eaten the delicious gyro sandwich prepared from the meat cooking on it. Can such a sandwich be made at home? Certainly, says Alton, sharing his recipe for Gyro Meat with Tzatziki Sauce as well a bit of history, some tips on selecting your own rotisserie, and maybe even a MacGyver moment or two... | | Guest Stars: Deb Duchon as Nutritional Anthropologist | | Writer: Alton Brown | | | |
| 128 :08x21 - Field of Greens (Apr/20/2005) | | Few things scared boyhood Alton more than them monster he and his friends called Mean Green. Green leaves, compost flavored and nasty, turned their appetites off. Since then he has learned how to cook these greens in better ways, and has turned Mean Green into a good friend he has dubbed Deep Green. First up is a trip to the store for purchasing tips and a little history, followed by a short course in how to prepare and store these leaves. After that, he explains why most folks, when they cook these leaves, actually reduce their nutritional value and create bad flavors as he creates his Pot O’Greens (it borrows flavor from a smoked turkey leg), Lemon Sesame Glazed Greens and Mustard Green Gratin. | | Guest Stars: Deb Duchon as Nutritional Anthropologist, Carolyn O'Neil as Herself | | Writers: Alton Brown, Rob DeBorde | | | |
| 129 :08x22 - Do The Rice Thing (May/04/2005) | | Rice is one of the most common food grains grown. In the United States, most folks think of the long grain variety, but in fact there are five thousand different kinds of rice that fall into three broad categories: long, medium and short grain. The medium and short grain varieties contain more amylopectin, so they cook softer and (properly handled) creamier. That leads Alton right to the a classic Italian short grain rice dish, Wild Mushroom and Asparagus Risotto. But members of the crew descend on that like they’re starving, and so Alton must cook again. This time, he tackles brown rice, the highly nutritious form of rice that still has a bran coat. He turns that into Baked Brown Rice (in the oven, yes, the oven) and then Brown Rice Salad. | | Guest Stars: Carolyn O'Neil as Herself | | Writers: Alton Brown, Rob DeBorde | | | |
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