The best part of COVID is watching one of my great childhood heroes slowly lose his mind through a series of RU-vid videos. Keep it up AB! ...keep up the videos, not the slow loss of sanity.
I have watched your shows since i was a child.. im 32 now and you allways been such a rockstar in the kitchen, my absolute fave celeb chef... thanks for so many awesome years..😃❤
Ditto. Good Eats taught me why you do things in the kitchen not just how to do them. Honestly, there should be some sort of life time achievement award coming for this man.
I'm 33 & grew up watching good eats! I remember the highlight of the teen years was getting my own combo tv/vcr so I could watch MTV & food network. To this day watching Alton feels like pure nostalgia
Dani McKenzie ummm...you might want to review your history books on that one, pally. While that nonsense took place in ‘81 (under Reagan’s White House), it was a DEMOCRAT controlled Congressional (continuing) response to the Carter-era effort to reduce costs associated with school lunch programs. The department that came up with that nonsense was staffed by good ol’ boys (never meanin’ no harm) and hired by Carter’s team. The press of the day had a FIELD DAY with the response, taking it to Reagan, even though he had little to do with it. Blame the guy in office, especially if he’s one of them Right-wing-nuts, I guess.
It's not the Government's fault. People don't want to have to read a paragraph of clarification just to buy anything in the store, so they simplified because people want simple. Blame people. Also marketing. Buzzwords and gimmicks are all the rage.
How is this the government's fault? All companies hide stuff they don't want to admit using, with wording or different language, if anything the government should impose rules of marking the contents.
@@eroraf8637 hormel butchers cows alive that what i have heard. But meat is meat if you go vegan it ok make shure not to use tufu or soybean more like almonds or beans.
@@WilliamHollinger2019 Okay, first off: source or skedaddle. Second: punctuation exists for a reason. Third: I like my meats, and soy is the only non-dairy milk with a reasonable protein content.
hollingerw 2019 hmmm... I’d also like to see that source. Hormel does own a few other brands but only pigs (no cows) come into town to be turned into bacon. And SPAM. And Windsor Chops 😋. And all sorts of other pork products. Since I am intimately acquainted with someone who has been inside Hormel and has trained many people to be PQA certified (as required by Hormel) .... I’m pretty confident that your rumor is just that. A rumor.
Amirul Azizol The thing is that you really can’t tell with these people. For all we know, this could either be a convincing troll or an actual deranged lunatic.
As a huge fan, and an ATL resident, I can't tell you how many times I looked for you at Harry's Farmer's Market and Kroger back in the day. I thought how cool it was when Donald Fagen announced you were in the audience at Chastain the night they played. I was so close to greatness, and then I finally had the opportunity to talk to my culinary idol when my husband surprised me with meet and greet tickets to your one man show. I thought of a thousand questions to ask you, and then our turn up, you took pictures and joked with us and I froze! For the first time in my life, I was speechless. You ended up talking to my husband about the BMW motorcycles you and he had. What this star struck fan really wanted to say was thanks for the years of great entertainment, the recipes and the science lessons, and here's to many more!
I lost my sanity way after good eats was canceled the first time I was never gonna get it back hahahahahahahahaa. Someone help. I’m going insane like unicron
Made with tomato jelly, a little carmelized onions, on brioche with avocado (probably arugula so the greens can even be tasted?), maybe even throw it in a frying pan if you're really chasing down that gout.
I make it very similar!! I rub the sugar on though. Brown sugar, cayenne pepper, paprika, and pepper. I love it "chewy". I used the cooling racks. I was a prep cook and became the bacon queen and revolutionized candied bacon at every restaurant I worked at 🤣🤣 glad to see my method is Alton recommended.
Ahhh Alton, thank you, thank you, thank you. Oh yeah, thank your lovely wife as well for Quarantine Quitchen. You have kept levity during these times and also provided ideas in the kitchen as well😁🤘🏻
I'm 66 years old and learned my cooking basics from Jeff Smith, the Frugal Gourmet. I caught some of Alton Brown's TV shows and really liked the content and production quality but don't watch TV much. I stumbled on these quarantine videos and am really excited to watch them!
Me: oh look a pantry raid, I can't wait to use common ingredients found in a pantry to enhance my bacon. Alton: Get your Muscavado sugar... Me: I guess I won't be having fancy bacon tonight.
this is why i store dark chocolate somewhere cool for emergencies, usually 2 bags in separate places. when you get down to it... there's no reason not to do this.
Some bacon pan drippings can also be used as a great pill coating. They'll scarf anything down, even their allergy pills, with a little bit of bacon pan drippings on it.
Thank you for your content during this dark time, especially dark as it’s now been a month since my fiancé,soulmate,dream girl passed. She would have loved this recipe and I’m gonna make it and eat enough for both of us.
@@Hengebobs Don't get me wrong - I love Alton. I've gone to his live stage show. Twice. But it's typical of him, if you pay attention, to be making some "basic" recipe - but OH wait, the key ingredient is some specialty item (Muscovado sugar, anyone?) that NO ONE has just sitting in their cupboard. I think it's funny. That's all. So put your put your smartass hipster knives away.
I made this recipe except that I also brushed a layer of pure maple syrup on the bacon as well and it was truly divine. Love you AB, your videos are what made me start to love cooking back when I was in Highschool. Keep on keeping on!
Woot! Alton, remember for Quarantine Kitchen Star Trek theme with the Theramin! Watch your viewership skyrocket with all the nerds tuning in, regardless of how good the food is! =) Oh, also, Star Trek theme with the Theramin WITH whipped creme! Yes! Star Trek theme with a Theramin and whipped creme with Chemist Guy as a special guest! Triple YES!!!
Whipped cream is OK, but I'd like to see this bacon treat paired with that chocolate-coffee concoction that came out of the nitrous oxide gizmo. Mmmm! Breakfast!
What usually happens in situations like that is the government comes up with a legal definition and companies find out ways around it. A good example are "organic pesticides"; people usually assume "organic" means "no pesticides or artificial fertilizers" and they usually picture some small farm run by ma and pa using homemade fertilizers but they're usually ultimately owned by the same massive agrobusiness conglomerate and they still spray them with similar pesticides and fertilizers, they just isolate them from natural sources instead of from inorganic chemicals but are sometimes the _exact same substance_ just from different sources. Thanks to the way the laws are worded though its hard to prevent since its hard to make a legal definition between a natural harmless pesticide like apple cider vinegar and chloro-benzo-dihydrate tetro-chromide someone extracted from some mutant yeast strain developed in a monsanto lab.
About 8 or 9 years back I started adding a variation of this into rice krispy treats. I do one with regular rice krispies and I put brown sugar, cinnamon and a little nutmeg on the bacon. I also do another with chocolate rice krispies where I swap in cayenne pepper in place of the nutmeg. Adds the right amount of heat. Been bringing it to Christmas and Thanksgiving family get togethers ever since. lol
Alton Brown, I've been watching you since the first episode of Good Eats and you've always been my #1 OG favorite Chef and helped inspire me to spend a lot of time in my kitchen.
Ah yes, for when all I've got is bacon and a super niche type of sugar 😂 Alton I love you bud, but y u do dis to me? Edit: guys, it was a joke. I know you can use brown sugar. But if that's what most people will be using because it's so common, why bother mentioning the other sugar at all?
I've never heard of "uncured bacon" before, and I'm really puzzled by it. I mean ... I'd say bacon is cured meat, pretty much by definition. So if it isn't cured, how can it be bacon?
Former butcher here - technically speaking the USDA has defined any "cured" product as nitrates and/or nitrites during the pre-smoking/cooking or preservation process. I worked at an all-natural grocery store (you know the one) and all of our smoked meats (ham, bacon, sausage, hot dogs) were labeled "uncured" because they technically went through a curing process but were nitrite and nitrate free.
@JT S "I worked at an all-natural grocery store (you know the one)". Dane here, I have no idea what you're talking about 😁 Not surprised that USDA regulations are bonkers, though.
Only thing I liked was he pointed out that celery extract was like using the sources of MSG to add free glutamates without having to call it MSG. Otherwise, waste of parchment paper when that rack is by far the most difficult thing to clean anyway.
I had a friend back in the day who was thoroughly allergic to the added curing nitrites in bacon, but she could eat the uncured bacon just fine. Allergies are a finicky beast!
I'm so pumped that I found this channel! I am such a HUGE Good Eats fan and have been since it was a new show. This is similar but different in a good way! I have new things to watch for atleast a week 😆 Alton Brown is the man, I still quote him on almost a daily basis at my restaurant job!
