Speaking of Brown...
His name is Brown. Alton Brown. And he continously breathes life into the food that I prepare.
If you haven’t watched this guy on Food Network or skimmed over his books, you’re missing out on just how cool cooking can be. I’m convinced that anyone who reads Alton’s books and watches a few episodes of Good Eats, no matter how much of a non-cook he may be, will be instantly tempted to break out a pot or baking sheet and go to town.
Alton explains the science of food so simply and I learn something new every time he graces my presence on the screen. It was Alton who taught me the best way to brine a turkey (my sister laughed as I paused and rewound the show on the DVR on Thanksgiving, vying to get it perfect), and how to make a perfect bowl of popcorn.
I can’t recall how many times (if any, actually, but I’ll likely stand corrected) Alton has used the term golden brown in his explanations of preparing great-tasting eats, but he inspires me just the same.
When I’m in need of a fix for Alton’s energetic personality sans TV, I head over to his site and take a gander at anything new.
Posted
Saturday, December 30th, 2006 at 11:41 pm EST
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