From the lost season of Good Eats: Reloaded, the new and improved Sliders recipe. Click here to order an autographed copy of Good Eats 4 today: altonbrown.com/products/autog...
@@HOTD108_ Maybe the Simpsons got it from there. I'm thinking the episode where principal Skinner came by for dinner and they served him Krusty burgers, claiming they made them. They were good steamed hams!
My childhood hero. My brother and I shared a room, him being the older brother he decided what we watched. More often than not it was Good Eats. Thank you Alton I love you scientific approach to perfecting foods and fun film style.
"and if you don't, well you're just not cool" this one got me :D. Grew up watching this show with my dad. Over 10 years later and Mr. Brown hasnt changed one bit
About 50 years ago, there was an Australian TV show called "The Aunty Jack Show". Aunty Jack had an even better threat: "If you don't do this, I'll come over there, and RIP YER BLOODY ARMS OFF!"
@@AltonBrown gives more of the Mad Scientist of food vibe and given the making Ice Cream w/ fire extinguishers and hanging with Lucky Yates, it fits. PS made those Sour gummy worms from the video he was in, they were so sour my co-workers said their jaws hurt. Sinisterly sour indeed.
I helped you with a cooking demonstration in Lenonx mall when I was younger. You took me to a book store afterwards and gave me a copy of your book and autographed it. You are and continue to be an inspiration! This is also my fave recipe ever!
@@MikehMike01 Tv and books kicking down those residuals, mate. I can’t blame the chap if he wants to hang out on the beach for a while and sip on a mojito. 🍹
@@ModdingNewbie I got mine through the apple store and only cause I won’t have time for the next couple weeks cause of work to get to a book store. I’d recommend getting a real book. Can’t revoke a hardcover book like they could someday just revoke your download
I have always loved your recipes. Having worked in a White Castle shop in my college years, (many moons ago) aside from a little kosher salt and black pepper before cooking, this recipe is spot on. Oh yea, and This book has been bought. Thank you AB
I've loved watching you for years and am just waiting for my copy to arrive. That being said, anyone that has American cheese to any recipe instantly loses me. I know, I'm the minority, but that sh*t is just gross and has been since my mom tried to feed it to me as a kid in the 70's. Just had to say it. Love ya dude. Carry on.
Alton, you are an American treasure. I’ve learned to love cooking by watching your show and recommend it to everyone I meet interested in learning hot to cook. Thanks for all the amazing stuff you and your team have made for us!
Mine is on the way today!!! I made these sliders when the "Man food show" first aired and they were great then. I can't wait to try them now with the reloaded recipe!
Thank you alton for everything you do. When i was a very young man in the early 2000s watching emeril live and good eats really planted a seed in my brain. I thought it was the coolest thing just to be able to make something awesome whenever you were hungry. Especially altons scientific take on why you put ingredients into a recipe instead of just following a formula. When i graduated and was loking for my walk in life i really thank back to tjose late nights watching food network. Twenty years later and im a chef of a restaurant. Thank you alton for helping forge my path in life. And always remember...... stuffing is evil!
Those were the days! Emeril live with Doc and the band, Good Eats, Rachel Ray, Barefoot Contessa, Bobby Flay, Iron Chef (the original), Tyler's Ultimate! Woohoo, great menories!
I can not tell you how much I truly enjoyed watching Good Eats in the early hours of the morning/late hours of the nights of my childhood. It is one of my favorite shows and largely why I enjoy cooking to this day and include my daughter in weekly cooking/baking projects. Truly thank you for sharing your passion with the world.
Just received my copy of GE4 today and I appreciate that it is chock full of so much information and so many recipes that it doubles as a makeshift 1d6 blunt weapon.
He's like the Deadpool of cooking lol. My brother and I grew up watching Goodeats and Emerril Live and Unwrapped those were the best days even in the worst of days, thank you for all the great memories and what got me into cooking in the first place. Ps I'm sorry I didn't buy your book yet, I'll make it happen 😊
Thank you for uploading these. It's gotten so hard to -legitimately- find actual episodes of Good Eats anymore, and having learned a lot of what I know about cooking from it, not being able to share it with others, hurts.
I genuinely wish there was more original content of you in modern day. In an era of nothing but food competitions, you bring real educational information and break it down to where anyone can understand it. I'm currently on my third watchthrough of every season of Good Eats.
Dear Alton brown, you have enriched my childhood with your quirkiness and food science . You've shown my so many recipes I played on over my childhood and adulthood. I still have the same joy watching you now from when I was a kid. Keep doing what you do and I do have your books. Love it
Thank you for everything AB, good eats was a life changer for me. You started me on the journey and now I'm at the point where can I see the ingredients and yell out "white castle method!" before the cooking starts. -Much love and respect.
Alton, I instantly realized it was a White Castle clone. Those sliders are my favorites. You've always been one of my chief heroes & you inspired me to become the proficient cook of good eats.
Omg I can't wait to get a copy. I'd watched you growing up with my dad (he's a chef, my mother a baker), and during quarantine did my damndest to make EVERY recipe from EveryDayCook. You're a national treasure, Alton.
Just wanted to drop in and say thanks. Good eats got me my first upscale cooking job, and also I was able to teach people that went to real culinary school so much extra knowledge from your program that they went on take the craft even further. I have since left the field and became a software engineer, but I still experiment and delight my family and friends with moments of culinary delight. Hope you all the best.
My wife and I remember first seeing "Good Eats" while we were living in Germany on AFN. We were hooked. Thank you so much for making cooking fun. When we demonstrate various cooking techniques to family I have often been accused of doing a very bad Alton Brown impersonation but solid food thanks to you. Keep cooking the good eats!
There are 2 Alton Brown recipes from the old Good Eats (Good old Good Eats?) years that are staples in my kitchen: 1. The chewy chocolate chip cookie 2. The "man" sliders Seriously, whether I cook them in the onions or just salt and pepper the meat and make plain sliders, I use that roll-the-meat-and-fill-it-with-stuff-and-fold-it approach for every slider that leaves my kitchen.
Reading the book. Love. Ordered 3 more for my boys. It’s already a classic. Hope AB does another road show even though he said it was his last. Keep them coming AB.
Alton thank you for teaching me how to cook properly through good eats. When I was younger I got cable TV just to watch good eats. When it went off the air I got rid of my cable. Thank you for being here
To make them even more like White Castle sliders, use the end of a wooden spoon to poke 4 holes in each patty. This lets the steam through the meat, which cooks it faster.
pouring my soul a little here. you've taught me how to cook, for that I'm forever grateful. you good sir, will go down in history as one of the great ones. also, these do tasteike sliders, I'm just not drunk and leaning on their glass watching it being made at 4am.
Saw the video on Thursday, cooked the sliders on Saturday - without cheese. Eating these burgers nearly brought me to tears. I haven’t had those famous mini sliders since I moved out of the Midwest and the frozen ones are NOT the same. Thank you for sharing this recipe, giving me a taste of home.
I don't even know how long Good Eats has been off the air anymore, but I still regularly go through the archives for recipes and food chemistry worth knowing. Alton and Good Eats remains my pinnacle of food television to this day. I already preordered your book; I hope you make a killing on it, but not so much that you retire from creating content.
Just ordered the cookbook, and can't wait to dig into the recipes. When it's not busy inspiring me, it will take its hallowed place next to your other cookbooks.
I snagged this method of making your sliders when you were a coach on Worst Cooks, and I must say they totally rock! I will now be using your reloaded version (which will promptly be stickied with an AB Post-It :) ) when I receive your cookbook.
Looking good, AB! I'm loving that you're putting these on RU-vid. Already bought the book (Signed, to match the others on my bookshelf!). Please continue to be awesome and thank you for giving chicken wings in Buffalo another try.
Hey Alton glad to see you're still at it. You had a big part in my childhood and inspired my love of cooking. My colleagues and I would love to meet you. :)
I love this man's outlook on life. Super funny and great at giving us knowledge we can understand. Love the books, tv, RU-vid, in person shows. Elizabeth is great to. Even if she eats kale, we don't hold taste against people. LOL.
@@bigscreenbird8198 that guy was a condescending douche, I'd probably disagree with him too, just on principle. I do think the residual heat would have finished cooking it though, this heat can fully cook thin layers of beef. however, I don't think i'd eat pink ground beef that you buy pre-packaged. I'd have to ground my own if I was going to trust it.
A pizza cutter to separate the patties. That's brilliant. I love that, even after years of cooking both as an amateur and as a professional, I can still learn something from almost any of your videos. And I bet a rocking pizza cutter (mezzaluna) would work pretty well, too, but I still don't know if that justifies its existence in my kitchen. I think I'd still prefer the standard pizza cutter.
Oh please let the Alton Brown Charm Offensive continue past the launch of the book! I'm enjoying these delectably delicious morsels of short form recipes to see me through. Can't wait for my book to arrive though, I have my coffee brewing equipment set up & have laid in a supply of gingernut biscuits in my study where I'll be for the foreseeable when it plops through my door. Though I can also see a flurry of inspired cooking & eating following my devouring of the book.
