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Season 9 | | | |
| 131 :09x02 - Dis-Kabob-Ulated (Jun/15/2005) | | From his childhood Alton summons a memory of burned and horrible kabobs made by his Uncle Rudy. He loved those charred treats and wants to recreate a skewer based meal. It starts in Ottoman Turkey with some history, explaining how limited fuel and the use of swords as cutlery led to the concept of small skewered bits of meat. In the present Alton shows what cuts work best and how to prepare them with a marinade. He continues with a trip to see W where he figures out the right skewer and she gets the point. Back in the kitchen he demonstrates how to skewer meat and vegetables to create Spicy Beef Kebabs. For dessert he brews syrup and prepares Vanilla Lime Pineapple Skewers. Alton proves that skewer-centric cuisine can make the most of time and budget. | | Uncredited: Vickie Eng as W | | Writer: Alton Brown | | | |
| 132 :09x03 - Urban Preservation II (Jun/29/2005) | | One of the most ancient food preparation techniques is drying. It may have been the very first thing man learned to do to his food other than eat it. With a little help from nutritional anthropologist Deb Duchon Alton explores the probable history of dried meat. Then he explains what cuts of meat yield quality jerky and how to get from a juicy cut of meat to a chewy strip of dried meat without inviting bacteria to the party or inadvertently cooking the meat. His marinade recipe includes liquid smoke, available in stores – or cooks may follow Alton’s directions for making their own. A side trip to see W discusses various gadgets marketed to help the home cook dry meat. Alton turns a flank steak into Beef Jerky and also shares a Jerky Tomato Sauce recipe. | | Guest Stars: Deb Duchon as Nutritional Anthropologist, | Uncredited: Vickie Eng as W | | Writer: Alton Brown | | | |
| 133 :09x04 - Churn Baby Churn II (Jul/13/2005) | | Dismayed by ice creams so expensive stores must chain them to the freezer case and guard them with snippy clerks, Alton revisits the frozen treat he last addressed all the way back in episode six. He starts by inviting in three Federal agents in white who explain exactly what ice cream is, at least as far as your government is concerned. He goes on to explain the structural differences between grades and how that affects flavor and mouth “feel” and shares his painstakingly formulated perfect ratio of 9:8:3:2:1. Using this and illustrating the proper technique, he cooks some Vanilla Ice Cream and then shows how to modify it into Mint Ice Cream and Chocolate Ice Cream. | | Guest Stars: Alton Brown as Federal Agent #1 / Hula Girl (voice) / Captain Sucrose (voice) | | Writer: Alton Brown | | | | | | |
| 135 :09x06 - Wake Up Little Sushi (Aug/03/2005) | | Alton struggles to order some sushi, but the sushi-ya simulation he uses contains an itamae (sushi chef) who simply won’t cooperate. That forces Alton into the kitchen to make his own sushi. That starts with Sushi Rice, and proceeds to a California Roll. | | Writer: Alton Brown | | | |
| 136 :09x07 - Cobbled Together (Aug/24/2005) | | The sad passing of Mr. Yorick has opened a seat at the prestigious Institute for the Preservation of Culinary Heritage and Authenticity, and Alton wants that seat very badly. Mr. Avery visits to see whether Alton has what it takes: can he craft a dessert that will impress the Commodore? Will Peach Rhubarb Cobbler get him in? How about Blackberry Grunt? If neither of those are sufficient, perhaps Individual Berry Crisps will win Alton the seat he covets? It all depends on Alton's skill, Mr. Avery's taste, and the whims of the Institute. | | Guest Stars: Deb Duchon as Nutritional Anthropologist | | Writers: Rob DeBorde, Alton Brown | | | | | | |
| 138 :09x09 - The Waffle Truth (Oct/12/2005) | | Ordinary folks prepare for their day, dropping their frozen and quickly mixed waffles into toasters and irons, but today, The Waffler intrudes. This black clad figure purloins their grim store-bought grids and flavorless, floppy squares, returning with them to his lair where his “Waffle-8R” devours them. The Waffler contends that waffles, more than perhaps any other food, are Good Eats. First, “Sister” Deb Duchon conducts a tour through the waffle’s history, then Alton visits equipment expert “W” for tips on picking the right waffle iron. Then Alton explains why pancake batter will not yield good waffles, and shares his Basic Waffle recipe. He shows how to store waffles if you don’t want to eat them one at a time, and finally how to make Chocolate Waffles, delicious with vanilla ice cream. | | Guest Stars: Deb Duchon as Nutritional Anthropologist, | Uncredited: Alton Brown as Radio Announcer / The Waffler, Vickie Eng as W | | Writers: Alton Brown, Rob DeBorde | | Songs: Edvard Grieg -- In the Hall of the Mountain King (Peer Gynt) | | | | | | | | | | | | |
| 142 :09x13 - School of Hard Nogs (Dec/01/2005) | | Eggnog, Alton claims, has an undeserved bad reputation because of commercial products. He believes the real thing is Good Eats, and he sets out to prove it. Along the way, he visits a distillery to learn how they make whiskey, and explains the key techniques for making a good foam. Eggnog is, after all, a custard. First up, from the Good Drinks bar, Alton whips up a delicious cold Eggnog. Sadly, the Food Police know he used raw eggs and they don’t like that one bit. After they confiscate that eggnog, Alton heads to the kitchen to make a cooked version. It’s basically the same thing, but the yolk and daily come almost to a boil to bring those eggs just to 160º F. And with either one, Alton can make a delicious Eggnog Ice Cream. | | Writer: Alton Brown | | | |
| 143 :09x14 - My Pod (Jan/11/2006) | | Alton’s very busy when Sid calls. Sid reminds Alton how they made sweet potato famous together. Now Sid has as new client – vanilla – and he wants Alton to help him shed his “goody two shoes” image. Alton shows the versatility of Sid’s new client in Fruit Salad with Vanilla Dressing where vanilla extract helps tie together some flavors that might otherwise clash. Along the way, he explains what to look for in a good vanilla extract. Sid wants a dessert, so Alton uses vanilla sugar and split vanilla bean pods to make delicious Crème Brulee. Finally, vanilla adds to a poaching syrup, as Alton proves with his Vanilla Poached Pears. | | Guest Stars: Deb Duchon as Nutritional Anthropologist, | Uncredited: Bart Hansard as Sid (the agent) | | Writers: Alton Brown, Rob DeBorde | | | |
| 144 :09x15 - Tender is the Loin I (Jan/18/2006) | | Tenderloin just might be one of the most delicious sorts of beef. It’s certainly one of the most expensive. But cooks willing to work can start with whole tenderloin – called a PSMO in the trade, meaning peeled (of fat), and “side meat on.” Because such a cut requires little processing, per-pound prices are as much as a third lower. With a little practice and the right tools, a cook can use most of that PSMO to produce a wide variety of different meals. Alton starts with a trip to the warehouse club, and then takes a PSMO back to his kitchen to demonstrate the right dissection techniques before building a delicious Steak au Poivre from just one of the cuts his knife work produces. | | Writer: Alton Brown | | | |
| 145 :09x16 - Raising the Bar (Jan/25/2006) | | The man behind the bar is just as much a chef as the man in front of a stove. Alton demonstrates this from “Good Drinks,” the bar where he serves a Martini, a Daiquiri, and (with a little help from a certain southern gent) a Mint Julep. Alton claims that mastery of these beverages and the techniques and ideas behind them will enable even the amateur mixologist to prevail. | | Guest Stars: Deb Duchon as Nutritional Anthropologist | | Writer: Alton Brown | | | |
| 146 :09x17 - Tender is the Loin II (Feb/01/2006) | | In the second show about tenderloin, Alton discusses Beef Chateaubriand (more or less) and its relation to filet mignon. He shows how to make a Center Cut Tenderloin Roast with the steak sauce built right in, Stuffed Tenderloin and the controversial Beef Carpaccio - controversial because his lawyers don't want him to reveal the dangerous secrets of preparing meals from raw meat! He ends the show with a use for that chain muscle: a Chain of Bull Cheese Steak Sandwich. | | Writer: Alton Brown | | | |
| 147 :09x18 - Flat is Beautiful III - Flounder (Feb/22/2006) | | Alton journeys to a strange realm of food lacking in one dimension. Here he finds pizza, flank steak, and pancakes. But these flat foods rarely extend to a whole animal – with one exception: the flatfish. Evolution has produced a side-swimming fish adapted for bottom dwelling, where it can evade predators and surprise prey. Its rapid, bursty motion employs fast twitch muscles, which become flaky and flavorful meat and even inexperienced cooks can easily dismantle it. Alton selects one of the most popular varieties of flatfish, flounder, and shares the secrets of Baked Stuffed Flounder, Oil Poached Flounder, and for the leftovers, Flounder Fish Salad. | | Uncredited: Vickie Eng as W | | Writers: Alton Brown, Rob DeBorde | | | |
| 148 :09x19 - Your Pad or Mine (Thai) (Mar/15/2006) | | Alton’s ready for a trip to Thailand when the “first choice” becomes available and Alton’s shunted aside. To console himself, he finds the ingredients and builds himself a plate of Pad Thai, a dish made popular during the rice shortages of World War II. Some of the ingredients are unusual in American cuisine, but Alton finds them - and offers tips on how viewers can, too, along with stir fry techniques. | | Writers: Rob DeBorde, Alton Brown | | | |
| 149 :09x20 - Shell Game IV (Apr/05/2006) | | Alton’s at his desk when a call comes in: a bather has been attacked by a scallop! He hurries to Spamity Island to investigate and there meets the mysterious Captain Squint. Captain Squint offers to find the vicious monster and the townsfolk agree as long as Squint agrees to take Alton. Before they cast off Squint has Alton whip up some snacks, including Seared Scallops, Scallops on the Half Shell, and Scallop Mousse. | | Uncredited: Daniel Pettrow as Captain Squint | | Writers: Alton Brown, Rob DeBorde | | | |
| 150 :09x21 - Olive Me (Apr/19/2006) | | Farmers bring examples of their largest foods to the “Fall Festival of Food” where the biggest fruits and vegetables are on display. McGregor has a giant pumpkin and Chuck, Alton’s neighbor, has a huge carrot. Alton’s entry is the lowly olive, which earns him scorn from his competitors. Too bad they don’t realize that the olive is small in stature but a giant in flavor and Alton can prove it. Along the way he’ll explain how to cure olives at home (it’s a little dangerous), reveal the nutritional properties of olives (with a little help from the Lady of the Refrigerator) and, oh, yes, share a few recipes: Citrus Marinated Olives, Tapenade (a paste of olives), and Olive Loaf bread. | | Uncredited: Daniel Pettrow as Chuck, Carolyn O'Neil as Lady of the Refrigerator, Ramon Engle as Dr. Snell, Vickie Eng as W | | Writers: Alton Brown, Rob DeBorde | | | |
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