11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Happy St Patty's Day!
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For St Patrick's Day, I decided to take on yet another chocolate stout cupcakes recipe. I have made at least two different variations already which can be found here and here.
Chocolate Stout Cupcakesadapted from King Arthur Flour Makes about 24 cupcakes
Preheat the oven to 350°F. Line 2 muffin tins with 24 cupcake liners.
Place the stout and butter in a large, heavy saucepan, and heat on medium heat until the butter melts. Remove the pan from the heat and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.
Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
In a large mixing bowl, beat together the eggs and sour cream.
Add the butter-stout-cocoa mixture, mixing to combine.
Add the dry mixture and mix together at slow speed until incorporated. Scrape the sides and bottom of the bowl and mix again for 1 minute.
Fill the cupcake liners with 1/4 cup of batter each. Bake for 20-25 minutes until a toothpick interested in the middle comes out with few crumbs. Remove from the oven and let rest in the tins. After 10 minutes, remove cupcakes from the tins and cool to room temperature on racks.
Irish Cream Frosting
A Baked By Jen Original
Enough to generously frost 24 cupcakes
Cream the butter and shortening together.
Add in the Bailey's.
Sift the powdered sugar and slowly add one cup at a time until incorporated. Beat on medium/high speed, scraping down the bowl periodically.
Add in enough milk until desired consistency is reached.
For St Patrick's Day, I decided to take on yet another chocolate stout cupcakes recipe. I have made at least two different variations already which can be found here and here.Chocolate Stout Cupcakesadapted from King Arthur Flour Makes about 24 cupcakes
- 1 cup stout or dark beer, such as Guinness
- 1 cup (2 sticks) unsalted butter
- 3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1/3 cup sour cream
Preheat the oven to 350°F. Line 2 muffin tins with 24 cupcake liners.
Place the stout and butter in a large, heavy saucepan, and heat on medium heat until the butter melts. Remove the pan from the heat and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.
Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
In a large mixing bowl, beat together the eggs and sour cream.
Add the butter-stout-cocoa mixture, mixing to combine.
Add the dry mixture and mix together at slow speed until incorporated. Scrape the sides and bottom of the bowl and mix again for 1 minute.
Fill the cupcake liners with 1/4 cup of batter each. Bake for 20-25 minutes until a toothpick interested in the middle comes out with few crumbs. Remove from the oven and let rest in the tins. After 10 minutes, remove cupcakes from the tins and cool to room temperature on racks.
Irish Cream Frosting
A Baked By Jen Original
Enough to generously frost 24 cupcakes
- 1/2 cup (1 stick) butter
- 1/2 cup shortening
- 1 teaspoon Bailey's Mint Chocolate Irish Cream
- 4 cups powdered sugar
- 3 tablespoons of milk
Cream the butter and shortening together.
Add in the Bailey's.
Sift the powdered sugar and slowly add one cup at a time until incorporated. Beat on medium/high speed, scraping down the bowl periodically.
Add in enough milk until desired consistency is reached.
Alton Brown's The Chewy Recipe
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I have seen this cookie on other blogs as the "best" chocolate chip cookie, so I had to see how it would hold up against the Cook Illustrated's Thick and Chewy Chocolate Chip Cookie which I recently discovered. It was chewy but was missing that wow factor for me.
Alton Brown's The Chewy Recipe
from The Food Network
Makes About 2 Dozen Cookies
Ingredients
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
1 cup of semisweet chocolate chips
1 cup of walnuts
Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda into a medium bowl.
Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips and nuts.
Chill the dough for 1 hour.
Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.Scoop the dough into 1 1/2-ounce portions (size of a golf ball) onto parchment-lined half sheet pans, 6 cookies per sheet.
Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, let the cookies rest on the baking sheet for 5 minutes before removing the cookies to cool on a wire rack.
I have seen this cookie on other blogs as the "best" chocolate chip cookie, so I had to see how it would hold up against the Cook Illustrated's Thick and Chewy Chocolate Chip Cookie which I recently discovered. It was chewy but was missing that wow factor for me.
Alton Brown's The Chewy Recipe
from The Food Network
Makes About 2 Dozen Cookies
Ingredients
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
1 cup of semisweet chocolate chips
1 cup of walnuts
Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda into a medium bowl.
Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips and nuts.
Chill the dough for 1 hour.
Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.Scoop the dough into 1 1/2-ounce portions (size of a golf ball) onto parchment-lined half sheet pans, 6 cookies per sheet.
Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, let the cookies rest on the baking sheet for 5 minutes before removing the cookies to cool on a wire rack.
Let Freedom Ring
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I love the 4th of July and I love my country.A festive and happy time filled with fireworks, parades picnics, ball games, family time.Yet, I am concerned that our Freedom might be fading...~~~♥~♥~♥~~~
My country, ’tis of thee,
Sweet land of liberty,
Of thee I sing;
Land where my fathers died,
Land of the pilgrims’ pride,
From every mountainside,
Let freedom ring!
My native country, thee,
Land of the noble free,
Thy name I love;
I love thy rocks and rills,
Thy woods and templed hills;
My heart with rapture thrills,
Like that above.
Let music swell the breeze,
And ring from all the trees,
Sweet freedom’s song;
Let mortal tongues awake;
Let all that breathe partake;
Let rocks their silence break,
The sound prolong.
Our fathers’ God, to Thee,
Author of liberty,
To Thee we sing;
Long may our land be bright
With freedom’s holy light;
Protect us by Thy might,
Great God, our King.
Words: Samuel F. Smith, 1832
I found this Interesting:In a remarkable coincidence, both John Adams and Thomas Jefferson, the only signers of the Declaration of Independence later to serve as Presidents of the United States, died on the same day: July 4, 1826, which was the 50th anniversary of the Declaration. Although not a signer of the Declaration of Independence, but another Founding Father who became a President, James Monroe, died on July 4, 1831, thus becoming the third president in a row who died on this memorable day. Calvin Coolidge, the 30th President, was born on July 4, 1872, and, so far, is the only President to have been born on Independence Day.
source: Wikipedia
~*~This cute, patriotic pillow shelf-tuck with the sweetest yoyos and bows was made by my blog friend, Cyn @Cynz Place. She sent it to me as a give-away gift along with a very beautiful 'Blessings' paper bag album!
Cyn has a sweet Etsy Shop too :)
I love the 4th of July and I love my country.A festive and happy time filled with fireworks, parades picnics, ball games, family time.Yet, I am concerned that our Freedom might be fading...~~~♥~♥~♥~~~My country, ’tis of thee,
Sweet land of liberty,
Of thee I sing;
Land where my fathers died,
Land of the pilgrims’ pride,
From every mountainside,
Let freedom ring!
My native country, thee,
Land of the noble free,
Thy name I love;
I love thy rocks and rills,
Thy woods and templed hills;
My heart with rapture thrills,
Like that above.
Let music swell the breeze,
And ring from all the trees,
Sweet freedom’s song;
Let mortal tongues awake;
Let all that breathe partake;
Let rocks their silence break,
The sound prolong.
Our fathers’ God, to Thee,
Author of liberty,
To Thee we sing;
Long may our land be bright
With freedom’s holy light;
Protect us by Thy might,
Great God, our King.
Words: Samuel F. Smith, 1832
I found this Interesting:In a remarkable coincidence, both John Adams and Thomas Jefferson, the only signers of the Declaration of Independence later to serve as Presidents of the United States, died on the same day: July 4, 1826, which was the 50th anniversary of the Declaration. Although not a signer of the Declaration of Independence, but another Founding Father who became a President, James Monroe, died on July 4, 1831, thus becoming the third president in a row who died on this memorable day. Calvin Coolidge, the 30th President, was born on July 4, 1872, and, so far, is the only President to have been born on Independence Day.source: Wikipedia
~*~This cute, patriotic pillow shelf-tuck with the sweetest yoyos and bows was made by my blog friend, Cyn @Cynz Place. She sent it to me as a give-away gift along with a very beautiful 'Blessings' paper bag album!
Cyn has a sweet Etsy Shop too :)
Homemade Greek Yogurt
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For the past few months I have been making Greek-Style Yogurt at home. Inspired by Paula @Salad in a Jar, it took a few batches before I found what worked for me. Because John is a huge fan of this thick, creamy, tangy and pricey yogurt, he encouraged me to keep trying. He remembered that I frequently made yogurt when our children were little using a convenient yogurt maker. That was back in the day when I pureed cooked veggies and fruits in a small grinder to feed our babies along with sterilizing every bottle and item that touched their sweet little lips!
Though time consuming, making yogurt at home isn't hard and most of the time required is the incubation period. Paula has an excellent and detailed tutorial with an instructional video on her blog, using the oven to keep a constant incubation temperature. I ran into a problem because, even though my oven has a temperature setting of 100 degrees which is ideal for incubation, it is actually hotter than the setting. I found that if I preheat the oven for just 1 minute, turn it off and keep the oven light on during an 8-10 hour incubation period, the yogurt comes out perfect.
Here is what I do:
Pour 2 quarts of milk (I used 2%) into a large glass container.
Microwave, stirring several times, to a temperature of 180 degrees. (It takes about 15 minutes in my microwave)
Allow the milk to cool to 110 degrees.
Pour a small amount of the cooled milk into a small bowl and whisk in 2 tsps. Greek Yogurt starter that you have purchased or saved from a previous batch.
Whisk into the large container of milk.
Cover with a lid. Wrap the container of yogurt in a thick blanket or quilt. Preheat oven to 350 degrees for one (1) minute and turn off. Turn on the oven light. Place the wrapped container of yogurt in the back corner of oven near the light bulb. Close oven door and allow yogurt to do its thing.
I wait 10 hours. Remove yogurt container from oven. It will be thick with some liquid puddling on top. This is whey that will be strained off to create a thick Greek-Style product. I gently pour off the whey and then carefully pour the yogurt into a colander that has been lined with several coffee filters. Allow the yogurt to drain for several hours in the refrigerator or even over night.
Discard whey and whisk the yogurt until creamy. If desired, add vanilla extract and sweetener. Personally, I prefer mine a little sweet but John likes his with just vanilla.
Be sure to set aside a couple teaspoons before adding vanilla or sweetener as a starter for your next batch.
Sharing @Foodie Friends Linky Party
For the past few months I have been making Greek-Style Yogurt at home. Inspired by Paula @Salad in a Jar, it took a few batches before I found what worked for me. Because John is a huge fan of this thick, creamy, tangy and pricey yogurt, he encouraged me to keep trying. He remembered that I frequently made yogurt when our children were little using a convenient yogurt maker. That was back in the day when I pureed cooked veggies and fruits in a small grinder to feed our babies along with sterilizing every bottle and item that touched their sweet little lips!Though time consuming, making yogurt at home isn't hard and most of the time required is the incubation period. Paula has an excellent and detailed tutorial with an instructional video on her blog, using the oven to keep a constant incubation temperature. I ran into a problem because, even though my oven has a temperature setting of 100 degrees which is ideal for incubation, it is actually hotter than the setting. I found that if I preheat the oven for just 1 minute, turn it off and keep the oven light on during an 8-10 hour incubation period, the yogurt comes out perfect.Here is what I do:
Pour 2 quarts of milk (I used 2%) into a large glass container.
Microwave, stirring several times, to a temperature of 180 degrees. (It takes about 15 minutes in my microwave)
Allow the milk to cool to 110 degrees.
Pour a small amount of the cooled milk into a small bowl and whisk in 2 tsps. Greek Yogurt starter that you have purchased or saved from a previous batch.
Whisk into the large container of milk.
Cover with a lid. Wrap the container of yogurt in a thick blanket or quilt. Preheat oven to 350 degrees for one (1) minute and turn off. Turn on the oven light. Place the wrapped container of yogurt in the back corner of oven near the light bulb. Close oven door and allow yogurt to do its thing.
I wait 10 hours. Remove yogurt container from oven. It will be thick with some liquid puddling on top. This is whey that will be strained off to create a thick Greek-Style product. I gently pour off the whey and then carefully pour the yogurt into a colander that has been lined with several coffee filters. Allow the yogurt to drain for several hours in the refrigerator or even over night.
Discard whey and whisk the yogurt until creamy. If desired, add vanilla extract and sweetener. Personally, I prefer mine a little sweet but John likes his with just vanilla.
Be sure to set aside a couple teaspoons before adding vanilla or sweetener as a starter for your next batch.
Sharing @Foodie Friends Linky Party
Think on These Things #21 ~ Striving Together
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Only conduct yourselves in a manner worthy of the gospel of Christ, so that whether I come and see you or remain absent, I will hear of you that you are standing firm in one spirit, with one mind striving together for the faith of the gospelPhilippians 1:27I have been blessed to become friends with this sweetest family!
Nika and Zhenya and their three precious children live in a distant and unfamiliar land to me yet I count it a joy to read about their love for the Lord and their work through Nika's blogCraft for Christs Glory.
I received a surprise package from Nika containing a delicious chocolate bar, a lovely card and this handsome trivet with a scene from her beautiful Russia. What a treasure!Best of all, it will remind me of their work and to lift this dear family up in prayer as they serve the Lord.~✿~ Has God impressed on your heart something special this week?
Was there a Scripture verse, a song, a quote, a poem or an encouraging word that came your way and caused you to pause.
I'd love for you to share.
Here's how:
Please link directly to your post, NOT your blog home page.
You will need to leave a link back to this post (called a permalink) so others can come by
Think on These Things
and be encouraged too. To get the permalink, simply click on the title of this blog post. The internet address in the browser address bar above is the "permalink". Add this to your post. This is the link that must exist on your blog for Linky Tools to work.
You can include the Think on These Things
button by copying and pasting the code below onto your post (while in html not compose)
Think on These Things
Only conduct yourselves in a manner worthy of the gospel of Christ, so that whether I come and see you or remain absent, I will hear of you that you are standing firm in one spirit, with one mind striving together for the faith of the gospelPhilippians 1:27I have been blessed to become friends with this sweetest family! |
| Photo from Nika's Blog Crafts for Christ's Glory |
I received a surprise package from Nika containing a delicious chocolate bar, a lovely card and this handsome trivet with a scene from her beautiful Russia. What a treasure!Best of all, it will remind me of their work and to lift this dear family up in prayer as they serve the Lord.~✿~ Has God impressed on your heart something special this week?
Was there a Scripture verse, a song, a quote, a poem or an encouraging word that came your way and caused you to pause.
I'd love for you to share.
Here's how:
Please link directly to your post, NOT your blog home page.
You will need to leave a link back to this post (called a permalink) so others can come by
Think on These Things
and be encouraged too. To get the permalink, simply click on the title of this blog post. The internet address in the browser address bar above is the "permalink". Add this to your post. This is the link that must exist on your blog for Linky Tools to work.
You can include the Think on These Things
button by copying and pasting the code below onto your post (while in html not compose)
Think on These Things
8 Temmuz 2012 Pazar
Good Eats 3 cover revealed!
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I have asked Alton Brown twice since he's been on Twitter what the cover for Good Eats 3: The Later Years will look like. Sadly, both times he didn't answer. Well, yesterday he sent out a general tweet with the clue: "It ain't the years, it's the mileage." That happens to be from one of my favorite movies, in fact until a few days ago its theme was my ringtone.
Well enough with the blathering on to the cover art. I give you GE 3:
Well enough with the blathering on to the cover art. I give you GE 3:
Where from here?
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Alton Brown is still on Twitter, having not been eaten by the deadly social media cootie. Psst, Alton now that you're on Twitter, you are a micro-blogger... just thought you should know. ;)
Anyway, Monday evening AB tweeted about the status of his revamped website:
Again, this made me wonder what, how, where, when, etc to do with this site. It is at all possible that AB's improved site will, again, fall victim to not being updated regularly or other problems of the past. I still receive emails from people with questions about food, equipment, Good Eats, events, etc. Therefore, keeping this site updated and operating still would help others.
However, it may be slow going and sparse in the transitional phase, only 3 more Good Eats episodes to review, the book tour isn't until October, and AB only will be in a few specials like Next Food Network Star.
In a way, I hope this site showed Alton the need to get his message out to his fans with a better method that he currently had with his own website. If that's true, I am a little sad I didn't get to help him do that for his own site.
Anyway, I would love to hear from the loyal readers was I re-invent this site. What's been your favorite part(s)? What is something I must keep doing no matter the new direction? Your input is important.
What do you like about the site?
Anyway, Monday evening AB tweeted about the status of his revamped website:
Again, this made me wonder what, how, where, when, etc to do with this site. It is at all possible that AB's improved site will, again, fall victim to not being updated regularly or other problems of the past. I still receive emails from people with questions about food, equipment, Good Eats, events, etc. Therefore, keeping this site updated and operating still would help others.However, it may be slow going and sparse in the transitional phase, only 3 more Good Eats episodes to review, the book tour isn't until October, and AB only will be in a few specials like Next Food Network Star.
In a way, I hope this site showed Alton the need to get his message out to his fans with a better method that he currently had with his own website. If that's true, I am a little sad I didn't get to help him do that for his own site.
Anyway, I would love to hear from the loyal readers was I re-invent this site. What's been your favorite part(s)? What is something I must keep doing no matter the new direction? Your input is important.
What do you like about the site?
Alton Brown at Cooking for Solutions
To contact us Click HERE
Last weekend Alton Brown did two demos for Monterey Bay Aquarium's Cooking for Solutions, while I couldn't travel cross-country to see the event, one loyal reader did (well from Seattle). Big thanks to Amy for her account of the demo and photos.
The talk itself was about Sustainable Seafood. For those that have seen the Good Eats episode “The Once and Future Fish”, it was similar. He got the audience involved with asking what Sustainable Seafood was, and talked a lot about the Seafood Watch app for smart phones that lets you know what seafood was on and off the watch list. He also explained about the word “organic”, and how it used to mean something important, but because the Government got involved, it became too expensive to get certified, and “organic” became a marketing term. Within the last couple of years, Sustainability has been a term that’s caught on, but in order for it not to become like the word “organic”, we have to educate the people. You don’t have to care about the bottom of the ocean (he says); just pick a fish, learn how to cook a fish, and do it because it tastes good.
The talk itself was probably only 15-20 minutes. (Authors note: He did go off subject for a minute when he talked about how he lost weight, and how people would come up to him and say “I hope you get better soon”, and “what’s the treatment like?” He told us that yes – he had lost too much weight at first but has gained some back.) The rest was spent doing the demo. The demo itself was going to be a marinade of swordfish and salmon, using the Blowhard 3000 in order to make it into jerky.
He got the audience involved again when he asked: “What is cooking?” and “What is a marinade, and how is it different from a brine?” He totally ranked on some 12 yr old kid about what cooking was – that was kind of funny. Someone in the audience thought that leaving the fish in the marinade for two hours would “cook” it, but they were probably thinking of ceviche, which isn’t exactly the same lol. He teased the lady about offering the marinated fish to eat, but then pulled back joking about the liability issues.
The best part was the banter between AB and his chef Tammy. Alton’s witty comebacks not only made me laugh, but made me slightly jealous. I love that he has a response for everything and that he can think on the fly. My favorite scene was when AB got “angry” and slammed the knife tip first into the cutting board – a plastic cutting board mind you, and it stuck. I loved being so close to the action because when he finished putting the fish into the filters and let the air blow into the room, it smelled wonderful!
The room had a nice setup with the Q&A after the demo. Not only were there microphones, but he had an iPad set up at the front of the room where people could email him questions. Someone asked about the difference between tank-raised fish and open pen-raised fish. The difference being that in a tank setting, the environment is controlled and therefore not only do the fish not escape (like the crawfish did in China) but the tanks filter the water and diseases don’t develop (and so the fish don’t need to be pumped full of antibiotics). Another good question was “What is your favorite beer?” His answer – “The next one!”. The last question of the day was one asked many times before, and if anyone has seen his Q&A’s, he gives the same answer. “Who is your favorite Iron Chef?” Yes, they are all precious snowflakes and good in their own, unique ways.
Swordfish or Salmon Jerky
Yield 8-10 ounces Jerky
1lb. Swordfish or Salmon fillet, skin on, pin bones removed
½ cup soy sauce
1 Tbsp. Molasses
1 Tbsp. Lemon juice, freshly squeezed
2 tsp. Black pepper, freshly ground
1 tsp. Liquid smoke
Place fish in freezer for 30-45 minutes, until firm but not frozen
Place soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove fish from freezer, slice off skin and cut into thin strips. Add strips to bag with marinade, reseal and allow to marinate for 2-3 hours.
Drain strips in a colander and pat dry on paper towels. Evenly distribute strips of fish onto two paper air-conditioning filters, laying strips across grooves. Stack two filters on top of each other and top with a third empty filter.
Lay a box fan on its side and place filters on top of it. Strap filters to fan with two bungee cords. Stand fan upright, plug in and set to high. Dry fish for 12-18 hours. If using a commercial dehydrator, follow manufacturer’s directions.
Once dry, store in a cool, dry place in an airtight container for 2-3 months.
Let's give Alton Brown a great birthday present
To contact us Click HERE
Alton Brown tweeted to today what he would like for his birthday this year...
His tweet got me thinking about how to help even more. Remember the little fundraiser we did for Monterey Bay and Heifer International? I was happy to report of the $300 we raised. So I thought, why not try to help out this cause for AB's birthday here too.
I've been wondering what to do with this site in light of the new developments with Alton and his social media forray. In my current poll a lot of you have said you enjoy the news and reports of his events. So, if you have ever enjoyed anything on this site or got anything, please donate. It will be great to have the wonderful readers and Alton's fans banning together to bring in another good amount of money for another worthy cause. This would mean a great deal to me as well as AB.
So here's what I want to do.
Donate what you can, but remember PayPal takes a percentage 2.9% + $0.30 USD here's a chart to figure in the fees if you would like to include that.
Then I will send the whole pot to Samaritans Purse from all of AB's fans for his birthday.
Update
As of June 13, the birthday fund raiser is complete.
We ended with $100 to donate to the organization for Alton's birthday. I have contacted them and am waiting to find the best method to send the money
Thanks to all who participated!
His tweet got me thinking about how to help even more. Remember the little fundraiser we did for Monterey Bay and Heifer International? I was happy to report of the $300 we raised. So I thought, why not try to help out this cause for AB's birthday here too.I've been wondering what to do with this site in light of the new developments with Alton and his social media forray. In my current poll a lot of you have said you enjoy the news and reports of his events. So, if you have ever enjoyed anything on this site or got anything, please donate. It will be great to have the wonderful readers and Alton's fans banning together to bring in another good amount of money for another worthy cause. This would mean a great deal to me as well as AB.
So here's what I want to do.
Donate what you can, but remember PayPal takes a percentage 2.9% + $0.30 USD here's a chart to figure in the fees if you would like to include that.
Then I will send the whole pot to Samaritans Purse from all of AB's fans for his birthday.
Update
As of June 13, the birthday fund raiser is complete.
We ended with $100 to donate to the organization for Alton's birthday. I have contacted them and am waiting to find the best method to send the money
Thanks to all who participated!
Alton Brown and Tennessee Aquarium's Serve and Protect Project
To contact us Click HERE
Alton Brown will help the Tennessee Aquarium with their new sustainable seafood endeavor later this fall. The "Serve and Protect" project will raise awareness and promote local and sustainable seafood choices.
At the main event on Sept. 22, Alton will conduct a demo with recipes he's developed for the project.Tickets for the event are $150, which includes the demo and a dinner. They are available at the Aquarium's website. To make your reservations, visit here.
Alton Brown will help the Tennessee Aquarium with their new sustainable seafood endeavor later this fall. The "Serve and Protect" project will raise awareness and promote local and sustainable seafood choices.At the main event on Sept. 22, Alton will conduct a demo with recipes he's developed for the project.Tickets for the event are $150, which includes the demo and a dinner. They are available at the Aquarium's website. To make your reservations, visit here.
7 Temmuz 2012 Cumartesi
Dear Blogger, you suck plus Alton Brown info
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Recently Blogger updated its interface to something that is not as user friendly with custom templates. Therefore, the old look of the site is not going to work any longer. All of that wonderful html coding and whatnot Blogger once allowed isn't available for the template I formerly used, so I have decided to revive the self-hosted Wordpress interface I started some time ago when debating the benefits of free versus free. Guess Blogger made that choice easier.
That site is: http//:news.altonbrownfans.com
As for a day-to-day updated posts like this site offered, I'm afraid that too will a thing of the past. In the few months Mr. Brown has been on Twitter, in addition to his updated site, I see no reason to write posts for news and information purposes. If you want news you can get it in real time with Mr. Brown, now.
In fact after everything that has transpired over the few months Mr. Brown has joined the Twitterverse had changed my outlook on many things regarding the site.. I had hoped all of the times I met Mr. Brown and our seemingly great interactions had gone a long way to build a great rapport, unfortunately that is not the current reality. He chose to block the fansite's old Twitter account along with my personal account for no reason. I never did anything but tweet questions and supportive statements to him, and replies to his tweets. Maybe someday I will get that answer to way he did it, who knows.
Today, however, he did reply to a tweet! So maybe not all is lost. The site's new handle is @altonbrown_fans
The most unfortunate thing for me not that he did this but that his new opinion colored his judgment toward the two fundraisers conducted here. I had hoped Mr. Brown would have sent a thank you to the readers who supported three causes near and dear to him. I'm a afraid, since the fundraiser was tainted by this site, he chose not to thank anyone who supported it. For that, I offer my deepest apology. My hope was he would send a personal thank you to be shared on site for those of you who supported the causes. Instead he chose not to thank you, the readers/his fans, for contributing. I am very sorry he didn't respond in anyway and I hope it was just an oversight on his part.
The old blog posts will remain for archival purposes, however, it will also be stored on the new blog as well. I am in the process of restructuring the overall fansite to include the old posts of how recipes turned out, show reviews, reports from events, etc. in their respective areas of the fansite. I want the information to remain for others to use and hope it will be of use to others. I may do write ups on some of the remaining recipes I want to try for the new blog, but I'm not making any promises about when that will start up again.
As for events, outside of Mr. Brown's October booktour for Good Eats 3, there is nothing currently scheduled so probably will not be including this type of news in any new incarnation of the blog. Again, I will retain the reports of previous events for others to read, along with photos and video from them.
By the way, the first of the three one-hour Good Eats specials, "Right on Q" airs Saturday, August 6.
I wish to thank everyone who read, commented, emailed, and helped build the site over the past three years. You guys are the best. Hope to catch ya around sometime in the future with the new version of the site.
oxoxo
Lisa
That site is: http//:news.altonbrownfans.com
As for a day-to-day updated posts like this site offered, I'm afraid that too will a thing of the past. In the few months Mr. Brown has been on Twitter, in addition to his updated site, I see no reason to write posts for news and information purposes. If you want news you can get it in real time with Mr. Brown, now.
In fact after everything that has transpired over the few months Mr. Brown has joined the Twitterverse had changed my outlook on many things regarding the site.. I had hoped all of the times I met Mr. Brown and our seemingly great interactions had gone a long way to build a great rapport, unfortunately that is not the current reality. He chose to block the fansite's old Twitter account along with my personal account for no reason. I never did anything but tweet questions and supportive statements to him, and replies to his tweets. Maybe someday I will get that answer to way he did it, who knows.
Today, however, he did reply to a tweet! So maybe not all is lost. The site's new handle is @altonbrown_fans
The most unfortunate thing for me not that he did this but that his new opinion colored his judgment toward the two fundraisers conducted here. I had hoped Mr. Brown would have sent a thank you to the readers who supported three causes near and dear to him. I'm a afraid, since the fundraiser was tainted by this site, he chose not to thank anyone who supported it. For that, I offer my deepest apology. My hope was he would send a personal thank you to be shared on site for those of you who supported the causes. Instead he chose not to thank you, the readers/his fans, for contributing. I am very sorry he didn't respond in anyway and I hope it was just an oversight on his part.
The old blog posts will remain for archival purposes, however, it will also be stored on the new blog as well. I am in the process of restructuring the overall fansite to include the old posts of how recipes turned out, show reviews, reports from events, etc. in their respective areas of the fansite. I want the information to remain for others to use and hope it will be of use to others. I may do write ups on some of the remaining recipes I want to try for the new blog, but I'm not making any promises about when that will start up again.
As for events, outside of Mr. Brown's October booktour for Good Eats 3, there is nothing currently scheduled so probably will not be including this type of news in any new incarnation of the blog. Again, I will retain the reports of previous events for others to read, along with photos and video from them.
By the way, the first of the three one-hour Good Eats specials, "Right on Q" airs Saturday, August 6.
I wish to thank everyone who read, commented, emailed, and helped build the site over the past three years. You guys are the best. Hope to catch ya around sometime in the future with the new version of the site.
oxoxo
Lisa
Alton Brown, Twitter and Burning Questions
To contact us Click HERE
Like an old fire horse still answering the bell, sometimes no matter how we try to give up our favorite activities something always draws us back. Case in point, the site and me. A few days ago I was all but ready to give up, throw in the proverbial towel and just maintain the site for archival purposes.
A funny thing happened on the way to the archives.
First, Alton started tweeting me. No one was more surprised than I to see a reply from AB and lo and behold there it was last Friday along with several others in the past few days. So, that got me thinking about what else may change if I only hang in and keep up the fight? Maybe something wonderful will happen (like AB follows my Twitter account) or I may be setting myself up for a bigger fall, who knows. However, right now I have decided, while working on restructuring the overall site, I will write about a few things... if I have the time. Blogger's new interface still sucks by the way so I will be heading over to the new site for that, http://news.altonbrownfans.com.
Besides, how could I stop doing something that I love (writing about cooking?) and helping others with their Alton Brown information? Or give up seeing some of the new, exiting and belly laugh producing searches?
Judging from the recent keyword analysis of the site, I'm going to have a lot to play with (insert maniacal laugh) now that Alton is conversing with the masses. In his first few months of tweeting, AB has managed to influence the keyword search terms on the site from benign cooking and show related searches to some more interesting queries.
Many people are searching for him on Twitter, understandably. However, I have to laugh and roll my eyes at the number of folks trying to figure out why AB is deleting his tweets. "Alton Brown deleting tweets" seems to be a favorite phrase of late. Which begs the question, why is it so important that he deletes or not deletes them? Why the uproar? They are his tweets and he can do what he damn well pleases with them, bottom line. It maybe be unorthodoxed to remove tweets but when has Alton been mainstream in what he does? If he were, Good Eats would be another dump and stir cooking show.
Alright, tweet removal is one thing and kinda funny seeing folks getting their collective panties in a wad over 24 hours, 12 hours, or whatever length the tweets remain on his page. Even better, however, is the increase in searches about AB being mean, nasty, ass, and/or jerk (not the seasoning). Yeah, it seems the Twitterfied AB is rubbing some people the wrong way. But I do offer one word of advice to potential searchers: if you're going to try to find out about someone, and if you can't get their name correct, at least spell the insult right. This was by far the best term of the week:
Seeing that was just what I needed to start the day with a laugh. Maybe the person meant he's a complete ass. I joke, of course, AB.
Although it hasn't been easy for me with Alton tweeting (still confused as to why he blocked my accounts back in May) and he even seems to be weary of it at times, I will remain here in some capacity. Well, not here as in Blogger but here as in lending my support and blathering.
A funny thing happened on the way to the archives.
First, Alton started tweeting me. No one was more surprised than I to see a reply from AB and lo and behold there it was last Friday along with several others in the past few days. So, that got me thinking about what else may change if I only hang in and keep up the fight? Maybe something wonderful will happen (like AB follows my Twitter account) or I may be setting myself up for a bigger fall, who knows. However, right now I have decided, while working on restructuring the overall site, I will write about a few things... if I have the time. Blogger's new interface still sucks by the way so I will be heading over to the new site for that, http://news.altonbrownfans.com.
Besides, how could I stop doing something that I love (writing about cooking?) and helping others with their Alton Brown information? Or give up seeing some of the new, exiting and belly laugh producing searches?
Judging from the recent keyword analysis of the site, I'm going to have a lot to play with (insert maniacal laugh) now that Alton is conversing with the masses. In his first few months of tweeting, AB has managed to influence the keyword search terms on the site from benign cooking and show related searches to some more interesting queries.Many people are searching for him on Twitter, understandably. However, I have to laugh and roll my eyes at the number of folks trying to figure out why AB is deleting his tweets. "Alton Brown deleting tweets" seems to be a favorite phrase of late. Which begs the question, why is it so important that he deletes or not deletes them? Why the uproar? They are his tweets and he can do what he damn well pleases with them, bottom line. It maybe be unorthodoxed to remove tweets but when has Alton been mainstream in what he does? If he were, Good Eats would be another dump and stir cooking show.
Alright, tweet removal is one thing and kinda funny seeing folks getting their collective panties in a wad over 24 hours, 12 hours, or whatever length the tweets remain on his page. Even better, however, is the increase in searches about AB being mean, nasty, ass, and/or jerk (not the seasoning). Yeah, it seems the Twitterfied AB is rubbing some people the wrong way. But I do offer one word of advice to potential searchers: if you're going to try to find out about someone, and if you can't get their name correct, at least spell the insult right. This was by far the best term of the week:
Seeing that was just what I needed to start the day with a laugh. Maybe the person meant he's a complete ass. I joke, of course, AB.
Although it hasn't been easy for me with Alton tweeting (still confused as to why he blocked my accounts back in May) and he even seems to be weary of it at times, I will remain here in some capacity. Well, not here as in Blogger but here as in lending my support and blathering.
Cook Smart vs Molecular Gastronomy
To contact us Click HERE
Odds are good if you've had any one of Alton Brown's cookbooks signed in recent years he has inscribe it with "cook smart." This simple, two-word phrase perfectly sums up AB's cooking philosophy, one he has propagated since 1999. Applying science and knowledge to how and why it effects food brings a better understanding to all who attempt the process of cooking. Needless to say, employing science in the kitchen and Alton are synonymous and no one on the Food Network is more identified with it.
With his science geek outlook on food and cooking, it apparently shocked those in the food writing world that Alton is not a fan of current and all the rage food science trend--molecular gastronomy. At the American Culinary Federation's national convention in Dallas last weekend, AB talked about salt for the crowd of professional cooks. During said demonstration the topic of molecular gastronomy arose only to be quickly put in its proper place by Alton.
The quote which stirred the cliched pot for many food writers and champions of molecular gastronomy, “My worry about molecular gastronomy, especially with young cooks, is that they will try to use it to replace knowing how to cook food,” had the likes of Eater and The Village Voice pointing fingers for AB's lack of embracing this type of science in cooking and his disdain of using falsely created foam sauces.
Read more
Odds are good if you've had any one of Alton Brown's cookbooks signed in recent years he has inscribe it with "cook smart." This simple, two-word phrase perfectly sums up AB's cooking philosophy, one he has propagated since 1999. Applying science and knowledge to how and why it effects food brings a better understanding to all who attempt the process of cooking. Needless to say, employing science in the kitchen and Alton are synonymous and no one on the Food Network is more identified with it.With his science geek outlook on food and cooking, it apparently shocked those in the food writing world that Alton is not a fan of current and all the rage food science trend--molecular gastronomy. At the American Culinary Federation's national convention in Dallas last weekend, AB talked about salt for the crowd of professional cooks. During said demonstration the topic of molecular gastronomy arose only to be quickly put in its proper place by Alton.
The quote which stirred the cliched pot for many food writers and champions of molecular gastronomy, “My worry about molecular gastronomy, especially with young cooks, is that they will try to use it to replace knowing how to cook food,” had the likes of Eater and The Village Voice pointing fingers for AB's lack of embracing this type of science in cooking and his disdain of using falsely created foam sauces.
Read more
Alton Brown is Right on Q
To contact us Click HERE
Alton seems concerned we won't be watching the first of his one hour Good Eats specials. "Right on Q" airs this Saturday at 8 p.m. on Food Network, of course.
AB will be exploring the magical and mystical world of BBQ
Personally, I'm hoping for some kind of smoking rig to build, although I love my box smoker and it works so well.
Also, if your can't watch and have GE set on your TIVO's season pass, check it because mine didn't include this special in the regular run.
AB will be exploring the magical and mystical world of BBQ
Personally, I'm hoping for some kind of smoking rig to build, although I love my box smoker and it works so well.
Also, if your can't watch and have GE set on your TIVO's season pass, check it because mine didn't include this special in the regular run.
Alton Brown and Tennessee Aquarium's Serve and Protect Project
To contact us Click HERE
Alton Brown will help the Tennessee Aquarium with their new sustainable seafood endeavor later this fall. The "Serve and Protect" project will raise awareness and promote local and sustainable seafood choices.
At the main event on Sept. 22, Alton will conduct a demo with recipes he's developed for the project.Tickets for the event are $150, which includes the demo and a dinner. They are available at the Aquarium's website. To make your reservations, visit here.
Alton Brown will help the Tennessee Aquarium with their new sustainable seafood endeavor later this fall. The "Serve and Protect" project will raise awareness and promote local and sustainable seafood choices.At the main event on Sept. 22, Alton will conduct a demo with recipes he's developed for the project.Tickets for the event are $150, which includes the demo and a dinner. They are available at the Aquarium's website. To make your reservations, visit here.
5 Temmuz 2012 Perşembe
Your True Fans Love You, Alton!
To contact us Click HERE
I awoke to some extremely disconcerting tweets from Alton Brown thismorning. Apparently a low-life bunglehole decided to create a Twitteraccount trying to pass itself (I'm using "it" because this scum is notworthy of being considered human) as AB's wife. In his replies back tothis frog-toed nutjob, it was very clear the event rattled AB. Sincethe offender's account is now gone, there's not a trace of what wastweeted.
Not really knowing what happened overnight I,too, wasjust saddened and upset by AB's tweets to this creep. Immediately, mymothering instincts kicked in and I wanted to show AB support anyway Icould. Right now, if he's off Twitter for good, then he won't see thegood and supportive things many, many of his true and admiring fanshave sent. I sent AB a virtual hug in one and this:
READ MORE
Not really knowing what happened overnight I,too, wasjust saddened and upset by AB's tweets to this creep. Immediately, mymothering instincts kicked in and I wanted to show AB support anyway Icould. Right now, if he's off Twitter for good, then he won't see thegood and supportive things many, many of his true and admiring fanshave sent. I sent AB a virtual hug in one and this:
READ MORE
Good Eats 3 Tour
To contact us Click HERE
For those Alton Brown fans champing at the bit for Good Eats 3 booktour dates, you will be happy to know that I have procured them!
It is an extensive tour this time, 21 cities and several weeks. So many. many of us will have the chance to meet AB and thank him for everything related to GE!
The complete list is over on the new Wordpress blog, so click away and see where and when AB will be visiting.
Complete GE3 Book Tour Dates
For those Alton Brown fans champing at the bit for Good Eats 3 booktour dates, you will be happy to know that I have procured them!It is an extensive tour this time, 21 cities and several weeks. So many. many of us will have the chance to meet AB and thank him for everything related to GE!
The complete list is over on the new Wordpress blog, so click away and see where and when AB will be visiting.
Complete GE3 Book Tour Dates
Right on Q: The Review
To contact us Click HERE
It is only fitting, to me at least, that Alton Brown would chose to feature barbecue as topic for the first of the final one-hour long Good Eats specials. For me, if not watching that first episode on smoked salmon oh so many years ago I would have never ventured into the magical world that is barbecue. Therefore, as this long time fan sadly bids Good Eats adieu I am reminded of what AB and the show have given so many over the years--strong culinary know how, sound science and... you know the drill.
Working from his normal modus operandi, AB first told of the history and etymology of barbecue. Surprising how many ways it is used, noun, verb, adjective. And as all Good Eats fans should know, the method of cooking meat in this manner comes from the native people of the Caribbean and the Europeans "discovery" of the lands.When it comes to producing great barbecue as Alton said, it all comes down four basic things: heat, smoke, meat and time. Anyone who enjoys smoking meat knows how crucial time is to produce quality Q.
READ MORE
Working from his normal modus operandi, AB first told of the history and etymology of barbecue. Surprising how many ways it is used, noun, verb, adjective. And as all Good Eats fans should know, the method of cooking meat in this manner comes from the native people of the Caribbean and the Europeans "discovery" of the lands.When it comes to producing great barbecue as Alton said, it all comes down four basic things: heat, smoke, meat and time. Anyone who enjoys smoking meat knows how crucial time is to produce quality Q.READ MORE
Alton Brown and Tennessee Aquarium's Serve and Protect Project
To contact us Click HERE
Alton Brown will help the Tennessee Aquarium with their new sustainable seafood endeavor later this fall. The "Serve and Protect" project will raise awareness and promote local and sustainable seafood choices.
At the main event on Sept. 22, Alton will conduct a demo with recipes he's developed for the project.Tickets for the event are $150, which includes the demo and a dinner. They are available at the Aquarium's website. To make your reservations, visit here.
Alton Brown will help the Tennessee Aquarium with their new sustainable seafood endeavor later this fall. The "Serve and Protect" project will raise awareness and promote local and sustainable seafood choices.At the main event on Sept. 22, Alton will conduct a demo with recipes he's developed for the project.Tickets for the event are $150, which includes the demo and a dinner. They are available at the Aquarium's website. To make your reservations, visit here.
Alton Brown does not suck
To contact us Click HERE
A few weeks ago I had a wonderful idea to do something for Alton Brown to show him how much his fans appreciate his work, especially all of the years of Good Eats. Also, to wish him well on the new project. And now, to help him see the Internet can be used for good, not just bad things.
Figuring AB would rather for us to give back than to give to him, I surmised something to Heifer International would be great.
The best gift to give? Well, why not a heifer!Yes! A heifer to Heifer International to thank Alton for everything!Now, this where I need your help. A heifer costs $500. So if enough of us ban together then accumulating the amount would be simple.
Also, it would be great to tell Alton, in person, we got him a cow as a thank you present for the years of Good Eats and our appreication. If we could get the money before October 5, that would even more awesome because I could show him all of the folks who helped out. And have a thank you card with it!
Please give something to cause, a small thank you for anything you've learned thanks to Good Eats and AB.
A few weeks ago I had a wonderful idea to do something for Alton Brown to show him how much his fans appreciate his work, especially all of the years of Good Eats. Also, to wish him well on the new project. And now, to help him see the Internet can be used for good, not just bad things.Figuring AB would rather for us to give back than to give to him, I surmised something to Heifer International would be great.
The best gift to give? Well, why not a heifer!Yes! A heifer to Heifer International to thank Alton for everything!Now, this where I need your help. A heifer costs $500. So if enough of us ban together then accumulating the amount would be simple.
Also, it would be great to tell Alton, in person, we got him a cow as a thank you present for the years of Good Eats and our appreication. If we could get the money before October 5, that would even more awesome because I could show him all of the folks who helped out. And have a thank you card with it!
Please give something to cause, a small thank you for anything you've learned thanks to Good Eats and AB.
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