Anyone catch Alton Brown's show on tomato?

http://www.goodeatsfanpage.com/Season6/Tomato2/Tomato2Trans.htm

EXCELLENT!!! I love how he breaks down the science of everything! He talked about the different varieties, when to pick, refrigeration, and best of all had some GREAT recipes. He had a fabulous looking baked tomato sauce recipe. I found this link to the show if you would like to read it. Not sure if the show is airing again this week.

Don't you just love him???, even DH watches him.

A smart, funny, oh-so-slightly-geeky man who can cook?

LaFee wrote:A smart, funny, oh-so-slightly-geeky man who can cook?

I,too, love to watch Alton Brown's shows -- he gives so much information. I think I saw the tomato one a while ago and will have to see if I can catch it again.

We also love The Mothership Tomato Salad from Jamie at Home. http://www.cookingchanneltv.com/recipes/jamie-oliver/the-mothership-tomato-salad-recipe/index.html

Well! I guess I need to find out who Alton Brown is!

He has a show called "Good Eats" on the Food Network. He's also featured on a couple of their other shows, but Good Eats is the one we're talking about.

Thanks. I'll watch for it.

DH loves Alton Brown! He has tried many of his recipes and loves the way he explains things so thoroughly. I will have to check out this particular episode.

If ever you get a chance to try out his "Who loves ya baby back ribs" they are sooooo good!! We used apple cider instead of sherry (I think that's what it was LOL)

That is a *killer* rib recipe...you could always finish them on the grill, just to give them a "grill flavor".

His recipes *always* work...and the show tells you why. I have an inner geek who comes out in force when it comes to WHY a recipe works the way it does!

Has anyone checked out America's Test Kitchen on PBS? They also have a website and a companion website (and magazine) called Cooks Illustrated. All are worth a look.

They also explain why a recipe adjustment works and why it doesn't. They try to perfect a recipe - make the best possible chocolate cake, for instance - while making it as simple as possible without losing any flavor/texture, etc.

Some of their recipes are a bit complicated, but some are super simple, you just have to look. Cook's Illlustrated website has some free recipes (as well as equipment testing results, etc) but it's only $20.00 a year to join for full access to all recipes, equipment tests, etc. They also test things like ketchup, BBQ sauce, chocolate, soy sauce, etc, so well worth the money IMHO.

http://www.cooksillustrated.com/cpa/3/2/default.asp?extcode=K00MDAC00

Odd Duck wrote:Has anyone checked out America's Test Kitchen on PBS? They also have a website and a companion website (and magazine) called Cooks Illustrated. All are worth a look. They also test things like ketchup, BBQ sauce, chocolate, soy sauce, etc, so well worth the money IMHO.

http://www.cooksillustrated.com/cpa/3/2/default.asp?extcode=K00MDAC00

YES! Great show! I like their equipment reviews as well.

Oh yeah that is another of our favorites. We have a couple of their cookbooks. Really good stuff. We also like "Down Home with the Neelys" they have these spicy chicken wings that are to die for! I tweak a little but that was only after making them per directions first.

The only thing I don't like about CI is their tendency to be overwhelmed by their own importance.

I've made many of their recipes...and have found time and time again that the results are good, but not any better than my other recipes for similar goodies -- and their recipes are just so darned twiddly that I don't want to deal with it all. My blueberry muffin recipe from Better Homes & Gardens didn't taste a lick different than their best blueberry muffins ever (or something like that) -- and I fooled around for most of a Sunday morning with their recipe.

Yeah, they can be . . . twiddly (I like that term ). But they also sometimes have super simple recipes - like using half and half soysauce to real maple syrup as a quick marinade for salmon (reserving some for glazing during cooking). As easy as it gets and delicious on other fish as well.

Sometimes I just use their "enhancements" to help out other recipes, like adding just a bit of cocoa powder to a brand of box brownies that I know usually turn out a bit dense (it makes them a bit more "cakey" and more dark chocolately when I add about 1 T per box mix). With mixes that aren't too dense for my taste, I add about 1 T butter along with a T of cocoa powder to balance out moisture/fat and still get more chocolate punch. Can you tell I like dark chocolate?

LaFee wrote:The only thing I don't like about CI is their tendency to be overwhelmed by their own importance.

I've made many of their recipes...and have found time and time again that the results are good, but not any better than my other recipes for similar goodies -- and their recipes are just so darned twiddly that I don't want to deal with it all. My blueberry muffin recipe from Better Homes & Gardens didn't taste a lick different than their best blueberry muffins ever (or something like that) -- and I fooled around for most of a Sunday morning with their recipe.

I agree with you 100%. I also tried that blueberry muffin recipe and it really wasn't any better than others I've made.

their cinnamon buns are AMAZING!!! and super easy