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Alton Brown: I don't care about them looking perfect. I like them a little rustic. Also Alton Brown: *pulls out a ruler to measure squashed cookie diameter*
2277: Alton Brown emerges from suspended animation with a quest: become the greatest chef in the wasteland. He forms the Brotherhood of Kosher Salt, a group dedicated to preserving culinary science and protecting the great pantries of the wastes. From a mysterious broadcast station, populated only by himself, he sends pantry raiding recipes to the impoverished populace, allowing them to bring taste back to their lives by using what remains of the nation's food supply.
This would be an AWESOME scenario for a Good Eats episode! It could even have an animated intro scene showing your background situation! It would be AMAZING!
this is top tier cooking "tv". A great personality teaching people to cook with what's on hand. This guy doesn't need a crew. Would love to see more content like this beyond the quarantine.
have we not been seeing that since cutthroat kitchen? im pretty sure after worst cooks his sanity’s as low as the first circle of hell by now and he’s just been going down a circle each segment
Would like to see him on Chopped. "10 minutes left chefs." "I'm concerned Alton hasn't even started cooking yet, he's still telling us the history and the wrong ways to cook the secret ingredients."
He said in a previous video that he only had to care about them in good eats because of corporate stuff and what not. He actually specifically recommends a brand of tin foil in one of the previous videos.
That was hilarious!! "This is a RU-vid video and not Food Network, so I can use brand names. REYNOLDS WRAP. Heavy. Duty. Reynolds Wrap. foil!! Do NOT use any other brand." 😂😂
@@zelma8 He's right! I'm a retired chef who is the same age as Alton, just 10 days younger, and I have tried every brand. Reynolds is the ONLY decent, actually *heavy* duty, brand of foil. Lately, we have become big fans of Reynold's Barbecue foil. It's every bit as strong, if not a little _stronger,_ and it's silicone coated, just like parchment paper, and NOTHING sticks to it! It's AWESOME foil for lining a pan before making a sticky casserole like chicken and rice or a tamale pie! You just can't use it for acidic foods because, well, it's aluminum and aluminum breaks down when it's in contact with acids. That's why the foil covering the lasagna pan always comes out of the oven with little holes in it, and, surprise!, the missing aluminum is in your food. Gotta put a sheet of parchment paper between lasagna and aluminum foil. ;-)
Thank you for reminding me of being a kid and watching Good Eats now that I'm self isolating halfway across the country from home. I am definitely making these today.
Considering the cost of vanilla extract these days, the bottle's staying over the bowl while I pour at my house. If some extra goes in, call it "vanilla boosted".
Did you know you can make vanilla extract with 3 whole vanilla beans and a bottle of vodka? It takes a long time, but it works wonders and tastes amazing! What you do is put the vanilla in the bottle, then close it and put it in the back of the pantry for two weeks. It gets stronger as it gets older too, and it doesn't need to be refrigerated!
@@marianmacfarland8701 I was going to suggest this too! I am currently steeping 3 different sets of homemade vanilla extract. Go for the Grade B vanilla beans cause they're actually much more suited for making extract AND their vastly cheaper than the fancy grade that you get in the grocery stores. I bought my vanilla beans off ebay. I have one jar steeping with bourbon, another with vodka and a third with glycerin for non-alcoholic purposes. The recipes I found suggested steeping for at least 6 months and it's even better at 12 months. I shake the jars at least once a week and be sure the beans stay submerged. My mother is going to be so thrilled with getting homemade vanilla for Christmas!
@@westcoaststacker569 I've only ever bought vanilla beans once - about 20 or 25 of them. I keep them in one of those old-fashioned kind of canning jars with the latching lid and gasket. I've never been addicted to anything, but I imagine it must be something like the absolute joy of opening that jar and inhaling. As far as I'm concerned every other scent in the world is at best a distant second. I use them mainly for when I make rice pudding.
“At this point it could be refrigerated for.....eh you know what? Who cares? We would just bake cookies right away, wouldn’t we.” This is why I’ve grown to like Alton. He’s sarcastic, he’s real, he’s the everyman. He knows 99% of people don’t want to wait to chill their cookie dough, so why bother saying it? 😂
I have always enjoyed Alton Brown he is my favorite TV chef but now that he is doing these videos on RU-vid I love him EVEN MORE!!! Its a whole new side of him and it is amazing to see. Keep it up and Thank you for helping us in these crazy times.💖
Thanks for the science you add to your program. Your fun, quirky presentations are a bright spot in our day !!!! It is why we return time and time again!
Got a similar one I learned as a freshman. Nutella cookies: One cup Nutella, one cup flour, one large egg. Roll out 2 tablespoon balls, flatten, and bake at 350 degrees for 8-10 minutes. You're welcome.
@@melvalentine1962 Plain, all-purpose. The egg is the leavener. Though I would be very curious to see what self-rising flour would do. Haven't tried that.
This was my favorite cookie growing up because it was the first cookie I made by myself for my Mom when she wasn't feeling good. I think I was maybe eight or nine. Cooking and crafts were our thing. I can't see her right now because she's high risk and I work in a pharmacy, so watching my favorite TV food genius and teenage idol making the cookie of my childhood with all the humor that reflects my own family's chaotic humor, it's just immensely comforting. It's the hug I can't get right now, but so dearly needed. Thanks AB, these shorts help more than words can properly express.❤
Just found this video series of the pantry raid 😊. Love them all and thank for all that you do for your fans .please stay safe because a world without Alton Brown is not a world I want to live in lol .
Just stumbled on this. Amazing production! Amazing everything! Sound effects, text, everything. Must be the Food Network putting this together remotely. Incredible job, thank you for doing this!
I'm so glad you resisted the urge to cough at the end there. And I'm very thankful for this recipe! As someone who will be working from home in isolation for at least 2 months now, these scratch recipes are extremely helpful. Even though I don't cook a lot, this quarantine has really helped motivate me to change that.
@@haruyuukipanda Tried it with Nutella. They were nice but harder and dryer than the PB ones. Think they could be better if some of the Nutella was substituted for butter.
@@discipleofshaun5252 It depends on which vanilla you are using, too. If you're using Cook's vanilla meant specifically for cookies called Cook's Cookie Vanilla, you absolutely *DO NOT WANT EXTRA!!!* It will overpower everything else and make the cookies unappetizing because it's just too strong.
Thank you for these videos. They've been a daily needed distraction that keeps me staying focused on my love for cooking. Thanks for keeping me creative.
Thank you so much for doing these videos. My husband is a surgeon, and he has been watching Pantry Raid and Quarantine Quitchen to unwind. Yesterday morning when he got home from an overnight shift, he made a batch of these cookies and your onion dip. He has never cooked before. Thanks again for giving us something to look forward to during these times.
The wax will also melt onto your cookie sheets and make a HUGE mess you have to SCRUB off! Just say NO to waxed paper, unless you're making a children's craft project.
@@masonpellazar6543 Yeah, I got that, but my Dad was a marine and he would never eat crayons, so I just don't find it funny. But I'll try to be more careful about whom I share my own observations in the future. Thanks for reminding me that not everyone has the ability to learn from the mistakes of others.
All my, half dozen or so, children are foodies. Teaching children to bake, cook and clean up is not making them "do the work". During these times it could also be a way to keep them occupied for a bit and sneak in some math as well. The finished cookie could be considered the grade on the assignment.
I think cooking & baking is a great way to learn math (it doesn’t feel like teaching/learning; it’s just DOING!), especially if you double or half a recipe! Great fraction building!!!
So funny. One of my cousins went to a grade school in New Hampshire where all the classes were cross-disciplinary. Her older brother: “Alice doesn’t have to learn real math at her school, but she can make a wicked muffin.”
Thank you. I will be making these for the kids. The "ALL DAY LONG" resonated with me on a spiritual level. I'm so appreciating these great pared down, low key episodes !
Tried these cookies the other night at like 2am, turned out excellent! Was worried they would turn out strange without some of the more traditional ingredients, but I got so many compliments on them! Really soft and extra peanutty. Thank you so much for this quick, delicious recipe.
Oh my gosh I love your personality so much! You are the reason I went to culinary school!!! How did I not know you had a RU-vid channel??!! ❤️❤️❤️❤️ subscriber for life here!! 🙋🏼♀️🙋🏼♀️🙋🏼♀️
Alton taught me how to cook. I appreciate this man so much. I got him to “like” one of my food reviews a few months back. I died. Lol. Thank you, You Graceful S.O.B.
Thanks, Alton! Peanut butter cookies are DIVINE! In fact, the ONLY gift my step-father ever wants from me is a double batch of my special peanut butter cookies that have a mini Reese's cup pushed into the center, no fork prints, before baking. I have my own recipe that I adapted from a recipe in a cookbook that was printed in 1968 called Blue Ribbon Recipes, County Fair Winners. It was published by Favorite Recipe Press of Louisville, KY, (Library of Congress Catalog Number 68-17251). The book has no listed author or editor, and is comprised of recipes that won blue ribbons at county, regional or state fairs all over the United States in the 50s and 60s. (It's pretty obvious by the old-fashioned style from the 40s or 50s complete with glossy photo inserts, that the book is a reaction to the tremendous shift society was making at the end of the 60s.) I actually won first place using an oatmeal cookie recipe from that book in the junior division of my own county's fair the summer I turned eight, which would have been 1970. I wanted my blue ribbon, but my grandmother told them I wanted the $3 cash prize instead! I was mad at her for years after that! I eventually forgave her because I grew up and understood that she became an adult and got married one year before the great crash of 1929, and I got married in 1984, so I understood her much better then. It was _really_ bad for her. She had to send her baby (my uncle) to live with her mother, she had to steal a chicken so they could eat, etc., so she was extremely cash (and food!) oriented for the rest of her life. She had no way of knowing that the blue ribbon, a fancy rosette model no less, would have meant so much to me, even years later. I would have put it in the same frame as my culinary school diploma, if I had it to put in the frame. BTW, not only is Alton exactly ten days older than me, but he graduated from culinary school the year before I did! At least if Wikipedia is right. In fact, I started the year he graduated, so we were both culinary students at the same time-- and in our mid-30s, too!
Yum! I was wondering about pushing a thumbprint in the center, instead of the fork thing, and adding a dollop of chocolate in the center for the same idea! ❤🥜+🍫❤
omg how did you know I wanted to make peanut butter today?! Im so glad I found this channel, every thing I've gone to make during quarantine there's a video for! Please make more and more!
I got into cooking as a teenager because of good eats and 18 years later I'm still putting my kitchen to use everyday. Thank you for instilling a love of food, culture, and science across multiple generations. You truly are a gift to humanity.
I'm not sure why exactly but when these notifications pop up instead of 'pantry raid' I read 'panty raid'. Sigh, I've been home alone for too long.....
My husband made these immediately after watching this video. They came out great and we didn’t have any vanilla extract either. Thank you Alton for these videos during the quarantine!