Since we're all entertaining more in the home, having a good dip on hand is key! Subscribe and ring the bell! Facebook: / altonbrown Instagram: / altonbrown Twitter: / altonbrown Don't forget the mayo. I like Duke's: amzn.to/3eNlI5t
Apocalypse has passed, everyone is sanitizing the outside of the building and delivering food and supplies for more content, I'm pretty sure he could make a cult or gathering by just asking the kids that were stuck watching him every school year 😂
I've always appreciated Alton's cooking videos like this because he doesn't just show you how to cook something or tell you that you must do this or that, but explains the WHY of those things and how they affect the result. Even when he cooks something I'm not interested in eating, it's interesting to watch because you learn concepts and techniques that are useful. They're very thoughtfully crafted pieces.
I've been watching Alton since I was maybe 10 on Good Eats, he is for sure the reason I love cooking. I love how he talks about the science of cooking and makes it even more fun than it already is
I think isolation is driving Alton a little crazy: “I’ve got one bag of chips, so of course I’m going to need a little dip... We’re gonna start by chopping four onions”
@@nahuilegorreta6572 Yeah but he also put like a tiny ass bag in a giant bowl full of what is like 60% sour cream. Honestly though, if that's insanity then sign me up to the local asylum cause I'm doing this shit.
You inspired us, my son was so impressed with how fast the onions cooked with the baking soda/sugar combo. The dip was fantastic last night, my problem is I went to sleep and now that it's lunch time, I can't find it. Surely not?
And I've been called out for eating smashed tortilla chips and salsa verde like a bowl of cereal. Next time that happens, I'm showing them the end of this video!
@@jamesdarnell8568 I already love chilaquiles! But they're always better when someone else makes them, so I'll wait for the restaurants to open back up. I'm in Sacramento, so we've got 30 or so joints within 5 miles of us that make them :)
It's obviously a robot supplied by Alton's wife so that he can spend 24 hours a day with her - he's spent so much time working in the last few years that she's taking the opportunity for some "alone time"...
I don't even understand low fat creams of any type. Isn't the whole point of the cream, the high concentration of milk fat? Low fat cream is just milk.
Omg, i love how he put the chips into the dip. I always did this as a kid once the dip was low just so each bite would be satisfying without having to endlessly scrape at a dying container. XD flashback to childhood right there
Not really shade, but most networks don't let you mention specific brand names unless they get the brand to throw a little product placement revenue their way (which is why known labels are "greeked" in them...I particularly remember seeing Absolut vodka renamed as "Ultimat" vodka in a soap opera). The only time I haven't seen that be the case was in Seinfeld, because they insisted on using real products in the show and NBC said OK. I think PBS cooking shows are also usually fine showing actual brands.
@@its1110 all im saying is, it's perfectly normal to season a half an avocado and eat it out of the skin with a spoon, so why am I getting weird looks for eating guacamole with a spoon?
Alton’s onion dip has been one of my go-to recipes for entertaining since dinosaurs roamed the earth (okay, since whenever it first aired on Good Eats). It’s always a hit with people and it’s always an effort for me to not eat it like he does at the end of the video. I usually caramelize my onions in the slow cooker because I’m hellishly lazy, but I’ll have to give the baking-soda-and-sugar method a try…
@@LeylaDerben I dunno if that is necessarily true, I have zero discipline when it comes to diet. And I am in great shape, one of the benefits of being an endurance athlete I suppose.
@@LeylaDerben depends on the person, I tend to eat what ever crap and how ever much I want. Most people just see me as skinny but once they see me lift or flex they see I'm shredded. Don't workout and don't diet. Simply live actively and occasionally fast
I love how these videos are short and yet provide so much information about the food, why he does certain things, etc. Entertaining at home.❤️ Thanks for explaining about the baking soda.
I cannot tell you enough how much I am loving this channel! Thank you, Elton! I'm laughing and smiling while learning great recipes just like when you first joined Food Network.
THIS is the way to teach cooking properly. Top down recipe instruction, step by step, with detailed explanations. These sort of videos inspired me to dive into the world of cuisine, I'm now a chef. Chef John of Foodwishes does this sort of style, but Alton's production is another level. I learned most of what I know from him and Alton while watching Good Eats. I cannot say enough how much I love this exact type of content. It's how I learned most of what I know in the kitchen, despite culinary school and hands on training. Go figure...
I'm crying because I have been seeing people suddenly having boners for him and I'm just.... Like there was something about a pocket watch....idk man the internet is weird.
For me it's hellman's or dukes. I have grown to like the off flavor in hellman's, sort of like people like the off flavor in budweiser, and philadelphia cream cheese. But the flavor of most other mayo is.... Not good.
I love this format of video so so so much! Because it's not being edited for time, you can add all sorts of extra bits of wisdom and tips, tell us exact brands and possibly *why* you prefer them, make silly comments to your pupper...I just adore it. 💜💜
When Alton ate a spoonful of the dip without batting an eye, I felt as if my reality collapsed in on itself and I ascended to the next plain of cooking
I added a 1 tsp of an espresso bbq sauce as an experiment to a recent batch. Not disappointed. I've added the onion base to egg salad, tuna salad, added a little cheese and stuffed it into chicken breasts, and even added to mashed potatoes along with some roasted garlic. Thank you @Alton Brown for being that culinary light at the end of the tunnel.
It’s a matter of comfort, much like with a knife. I sliced my hands to ribbons the first few times I used a professional mandolin. After a while though it was pretty easy to use.
This guy is SO fun to watch, and listen to...totally fun...and you can also learn a TON of great cooking tips, and instructions...way to go Alton Grown...and Thank You.
Alton, I’ve been watching you since I was a kid in the early 2000s with my mom on food network. I loved your science based, yet wacky production and still do! Thank you for inspiring me to be a better cook and ask questions. You’re the best.❤️
Those last thirty seconds just validated my entire existence. I feel seen, even if it's of my most garbage eating habits of eating crushed up potato chips in a bowl of blue cheese dressing. Thank you, Alton.
Gotta lose the mayo! Greasy mouth feel - added it against my better judgement. Must be a southern regional preference. And will lose the brown sugar next time, too. Onions are sweet enough on their own. But otherwise, very good!
I was so happy to find it out here in Colorado a few years ago finally! I still remember the glass jars of Dukes sandwich spread growing up in Virginia
Does he realize he's been herding us kids that were stuck every afternoon and summer break watching him, back into his show on our platform now that it's just the two of then running the kitchen
greetings Alton, on the 3rd of Jan, 2003 i saw an episode of good eats on the foodnetwork while hanging out on a plane to catch at a ramada inn, this was my first exposure to you and a scientific approach to cooking. i cannot thank you enough for all the knowledge you've imparted since, i've been hooked. cheers
Safety warnings have crept out of the realm of those with concerns about lawsuits and into mainstream society. They are simply ridiculous. If you are over the age of 4 and have to be told that knives cut and stoves burn, you have no business being around either.
Having cut myself on a mandolin slicer, I can absolutely say that it was because I was trying to get one more slice out of something that was really too small to be sicing on that particular tool. A hand guard wouldn't have mattered. What would have mattered is me being smarter and just accepting that the carrot or whatever, was just too short at that point and to grab another one. Lesson: don't be stupid. If it's difficult to hold, it's not worth needing stitches and having to throw away what you just cut because there is a piece of your finger in it.
@@carmenclemons2556 Chemistry is cooking you don't eat. Honestly, have you read ingredients these days? I'm surprised most prepared foods don't get labeled "non toxic".
We don't deserve someone as amazing as Alton Brown lol. However, it's greatly appreciated, especially right now as I am currently struggling very hard with my major depression. You're forever a treat, and I've been watching you since I was 11 yrs old. I'm now 30 (will soon be 31 in February) and I'm very thankful of all the content you've created, from this channel to Good Eats, and everything in between.
Cool Dr Money Depending on where you live you can order them directly from a farm along with lettuce, tomatoes, potatoes etc... fresh and lasts for weeks unrefrigerated
Thanks & God bless from Plano, Illinois. Always my favorite chef to watch since finding you on Food Network back in the day. A "Scientist for Food" is what you are in more ways than a celebrity chef.
"You hunker down your way, I'll hunker down mine." I do love his attitude! And his recipes! His wife. His love of teaching. His perfectionism. .... Yeah. Good man!
Me: big bag of onions = onion pakora, onion rings, French onion soup, literally sauté a bunch of onions and just eat them on their own... Also me: Why don't I ever have enough onions
Watching your videos has made me realize how long it has been since I have actually cooked regularly, because all of your Kitchen gadgets are blowing my mind! Especially that pepper grinder!
I love these quareeteen episodes! I especially loved spending the evening with you and your wife celebrating her bday! I live near you and love that you live in our community!
pantsless, reclining on the couch or bed, while staring glassy eyed at the TV, while your dog/cat/romantic partner licks up any stray crumbs? You wouldnt even know my black dog is there in the shadows until you drop a chip and hear hher loudly crunching it up while waiting patiently for the next one to inevitably rain down like manna from heaven.
Yay for AB on RU-vid! Finally. Great to see you here and absolutely LOVE this new content. Feels like back when you first started out. If you need some quirky animations, I'm stuck at home too! Be safe and have fun!
Honestly - when Alton dumped the chips into the bowl and got out a spool I let out the biggest and hardiest laugh. That's a ROFLMAO moment.... I wish I had chips now.
I grew up with this man. My brother and I didn’t get along much growing up but one thing we could both agree on is that we would watch Good Eats together. We’re golden now but some of the best memories are my brother and I cooking together inspired by Alton, so thanks!
I'm genuinely shocked that this isn't the YT page 1 recommendation for everyone right now. Everyone I know is just now figuring out how to cook, and this is the guy to learn it from!
Best ending EVER I loved Alton Brown on the food Network as a teenager but now it’s even better to see his full personality come out thanks to RU-vid keep it up please
Can you do a video where you create a Social Distancing pentry? I live in a small apartment and I can not get tons of frozen things and I do not have a refrigerator that can hold very much, so what shall I get if I want to buy things that can keep me alive for one month and where I do not need to use the fridge or the refrigerator. And how about make some relaxing coffee or teas and some pantry snacks?
Canned and dried foods, my friend. You can buy cans of peas and chicken breast that you store under your bed, if you don't have room anywhere else for your pantry. Even better, you can them yourself, so you have exactly what you want in your mason jars. You can buy all sorts of dried foods that don't require refrigeration. Properly stored, pinto beans have a 30+ year shelf life. As does white rice. Then, if you like you can reduce your cooking time by canning the pinto beans. (4 lbs yields 18 pints of heat & eat stored under your bed.) And, if you like, you can cook your rice and then dehydrate it to have "instant" rice. Add your instant rice to your pinto beans and it will re-hydrate while you're heating your beans. A pantry is a wonderful thing to have. You can create one by using plastic storage totes, top with a piece of plywood for a end table, coffee table, desk, dinning table, depending on how you stack them. Five gallon buckets can serve the same purpose. Hide them with tablecloths, throws, or the easiest -- stack in a corner and use a folding screen. Onions and potatoes keep well, in a cool dark place. Usually several weeks or more. You can store onions and garlic in their diced/ground dehydrated forms. Most compact way of storing them, along with other herbs and spices. If you have the space, a thrief store chest of drawers can store a wide variety of canned and dry foods. Depending upon the size of the drawers some possibilities are: crackers, cereal, nuts, cans of soups, cans of sauce for the pasta you have also stored in the dresser. More: Instant pudding packs, cake mix, sugar, evaporated milk, dry milk, -- if it doesn't have to be refrigerated for frozen, it has the potential to be stored in your dresser. Hope these thoughts help you build your pantry, not only for "social distancing" but for other potential storms of life from hurricanes to job loss.
Potatoes, garlic, sweet potatoes, rice, pasta, honey, bread (bread bread, not cake shaped like bread), onions, beets, lentils. Many things that say refrigerate after opening don't really need it, especially if your going to finish them off in a few days. Ask the internet or your grand parents. Canned things DO, once you open the can, they are just cooked food.
Yeah, whenever a recipe calls for one clove of garlic I throw that thing away. I can't deal with control like that. I put three in a three egg omelet. ..
So glad Alton is keeping it real! Speak your mind and eat however you want! So refreshing to see 'real' entertainment! :-) Keep up the great work Alton.
I looked at two other video's and I liked yours the most.. because you explain why you add the baking soda, I like to know the 'why's ' .. and I like your humor! I'm going to make this.. and let you know in time ... Merry Christmas to you!! greeings from The Netherlands ❤🤍💙🌲
