On November 21, 2001, Alton Brown was interviewed by the
"Morning X Crew" (Barnes, Leslie and Jimmy although Barnes was
not present that morning) on Atlanta's 99.7 FM radio station, 99X.

Of course, I have to transcribe it. It's my job. (FYI: I'm neither of
the Mike's mentioned in the transcript). Here's what was said:

[beginning of the interview]

Leslie: Very big, big show on the Food network. It's called Good Eats. Alton Brown is the host of that show. You know, I've been watching a lot of the Food Network basically for his show and for Emeril's show so we're going to talk to him next.

Jimmy: Yeah, you're a big fan.

    [music from the play/movie "Oliver"]
    "Food, glorious food."

Leslie: Oh yes.

    "Hot sausage and mustard.
    "While we're in the mood.
    "Cold jelly and mustard."

    [Alton clip from "Steak Your Claim"]
    All beef processed for commercial distribution in the United States is overseen by United States Department of Agricultural Inspectors who ensure that slaughter takes place under wholesome and sanitary conditions and that carcasses are free from any apparent disease or injury. This inspection is mandatory. Grading, however, is a voluntary process paid for by the packer or processor. Grade, such as select, choice, and prime are a function of color, weight, fat-to-body ratio, age and other physical considerations. Non-graded or no-roled meat is not necessarily an inferior product. The processor or packer has simply opted to save money by forgoing the process.
    USDA Agent #2: Pardon me, sir. Please step away from the steer.
    Cow: Moooo.

    ["Oliver"]
    "Food, glorious food."

Leslie: Heh, heh. 9:03. 99X. Please welcome Alton Brown. Good morning.

AB: Good morning.

Jimmy: Hey. We, we put that in there, that episode, just because you knew I was a vegetarian, right?

AB: That's, that was my sole reason for putting it in there.

Jimmy: That's ... I know.

AB: I was looking ahead, you know. It's all been about you all along.

Jimmy: Heh, heh, heh, hey. How are ya, Alton?

AB: I'm good. How are you guys doing this morning?

Jimmy: Good. Do you just have people just come up to you on the street and, you know, they want to hit you up with like, "hey could you give me a good way to prepare a turkey?" which is, like, not like a quick little conversation?

AB: Uh, yeah. It happens all the time, you know. It generally ... they'll wander away after awhile, you know. They'll come up in a grocery store and they'll ask a question not realizing how willing I am to ramble on ad infinitum about, you know, some very small piece of food science. And eventually, you know, they hear somebody's cell phone ring and they, "oh, I gotta go" and they'll disappear behind an aisle and run from the store.

Jimmy: Because it's very complicated. I mean, I know Jack about cooking. But it seems like, uh, there is a very, very fine line when cooking between what may turn out to be a great meal and what may turn out to be a sucky meal.

AB: Well the thing is is that really when you come down to it despite the fact that food magazines and cookbooks would like to convince you differently, cooking is actually really simple stuff. The thing is is that the science behind it, the science that kind of makes it simple, isn't so simple. So, there's kind of this line that you know, "when do you want to cross over?" You know? I mean, I'll go there with ya. But really, for just the home cook, there aren't that many principles you've got to understand. But if you get in deep enough, it's definitely a rabbit hole no question about it. And there is, like you say, in some food there's a real fine line between something being really great and something being really [bad]. That line is usually called burned, by the way.

Jimmy: Um, hmm. Right. Exactly.

Leslie: We have a lot of fans out there who watch Good Eats so we wanted to take some calls, especially since, you know, tomorrow is Thanksgiving, we're heading into the holidays, people might have some questions. So if you'd like to talk to Alton Brown, 404-741-0997.

AB: Unless I owe you money, please don't call.

Leslie: Ha, ha!

Jimmy: Can you explain to people who don't know, they see food ... like what "free-range" is? When you see free-range chickens, what's that?

AB: Yeah. Well, here's the thing. And they're people who get really upset about this. But above all, free-range is a marketing term, okay? Now words like "organic" are usually controlled by certification processes. But "free-range" is real, a real slippery term. It's like with free-range chickens, if I've got a bunch of chickens in a barn and I open the barn door, I can call them free-range chickens. "Hey, they could have gone out if they wanted to." But here's the thing. Most critters don't want to go out because they're vulnerable outside. You take 500 chickens and you put them in a barn and you open the door and say, "There you go. Range." ...

Jimmy: Well and also because most of these places that raise chickens raise them in such an environment that most of these chickens can't even walk if they wanted to.

AB: Well yes and no. I mean the truth is that really smart chicken breeders, I mean, there's a lot of different kinds of chickens. You gotta remember that there are chickens that are raised for nothing but eggs and I'm not going to tell you that they have a glorious lifestyle. Most of the time they don't. I mean I wish we could all still own chickens and just have them around the back yard and get our eggs that way. But it doesn't happen. They don't have real glorious lifestyles. Most of the chickens that are raised for meat, um, you know it helps the chicken breeder to give them a little bit of space. It cuts down on disease, it cuts down on them pecking on each other. So they usually get a little bit of space. The nice thing about free range and why I still think free range is still kind of valid is that most of the people who do free range are also doing organic and I am a fan of organic meats simply because there's a lot of research right now that proves that the bacteria inside of animals that very often can be transferred to us often adapt to the low levels of antibiotics that breeders give, what's called subdiagnostic levels. So I'm switching over to organic whenever I can. But the free range words, I'm just not willing to shell out, you know, two three extra bucks for free range. And to tell you the truth, on the plate I don't really notice the difference. The flavor at least.

[smoking turkey in the oven question]

Jimmy: We got some calls. Here's Detra.

Detra: Yes.

Jimmy: Okay. Detra, uh, you want to ask Alton Brown a question right as soon as I re-dial him because I just disconnected him. How's that?

L & Detra: [laughter]

Jimmy: [dialing] How's that for a ... ? Just get Alton back. [laughs]

Detra: You're on a roll this morning, aren't you?

Jimmy: I'm very, you know, I'm very nervous. When you got a guy on the Food Network, you got one of the Rolling Stones [Jimmy had just interviewed Mick Jagger in the previous hour] ...

Detra: Right. You need a break, don't you?

AB: That was just mean. That was just mean.

Jimmy: Uh, Alton. We did not like your answer to the free range chicken question.

AB: Well there you have it.

Leslie: Hi, you're on with Detra.

Detra: Hi, Alton. I love your show.

AB: Thanks.

Detra: I'm using your brining technique this year ...

AB: Um, hm.

Detra: ... for my turkey. However, two years ago when I used your technique to turn my oven up to 500 for the first 30 minutes, I guess the canola oil ... it splattered everywhere. My fire alarm went off. I had to do my dressing over at my neighbor's house. Is there another way this year ...

AB: Well here's the thing. One ... there are two things may have happened, okay? You may have just used way too much oil.

Detra: Okay.

AB: The other thing is that ... how old's your oven?

Detra: Uh, four years this year.

AB: Okay. There's a really, really good chance that, by, your oven is old enough now to where the internal sensor doesn't work quite well and as ovens get older they tend to elevate in temperature quite a bit ...

Detra: Right.

AB: It may very well have been 600 degrees in there.

Detra: Okay.

AB: Uh, so, don't give up on the method, just cut back on the temperature, okay?

Detra: Okay. So maybe like 400?

AB: Yeah. Yeah. No. Was this an oven that's built into the wall or is it a free standing range?

Detra: No, it's, well, it's in between my cabinets.

AB: Okay. So, it's ... Okay. I've got it.

Detra: Not free standing.

AB: Yeah, just drop the temperature. Go around 400 degrees and give it a try. And don't slather on that oil. I mean, it really should just be enough to kind of ... think of it as giving the turkey a massage.

Detra: Oh, I love that technique.

AB: With edible oil.

Detra: Okay.

AB:Heh, heh, heh.

Detra: Thanks so much.

Jimmy: I'm getting excited. Alright. Thank you very much.

Detra: Thanks. Bye.

Jimmy: Uh, what was your first cooking job there, uh, Alton Brown from the Food Network? Hello? Alton?

AB: Yeah, I'm still here.

Jimmy: Okay. What was your first cooking job?

AB: My very first cooking job was, uh, I guess when I was in, uh, gosh, I was probably in the 8th grade. I remember working at a Hickory House Restaurant like out near Stone Mountain someplace, bussing tables and deep frying chicken. Like deep fried chicken for 13 hours a day. It was really glamorous.

Jimmy: That's good for ... and as a teenager that's great for your complexion.

AB: Oh yeah, yeah. I didn't get a date for 7 years.

[book question]

Jimmy: Uh, heh, heh. Right. York, you are on with Alton Brown.

York: Yes. Hey, Alton. I love your show.

AB: Thanks.

Y: Um, I head that you're coming out with a book and since I love your show so much I was wondering if that is actually happening and when this would be happening.

AB: Um, the book is going to be out in April just in time for things like Mother's day and Father's day. It's called, "I'm Just Here For The Food." And it's not actually a Good Eats book. It's not about Good Eats. It's a slight departure from Good Eats although I think a lot of the stuff that you like about Good Eats will be in the book.

Y: All right.

Jimmy: All right. Thank you very much. Leslie Fram, you have a question. You're on with Alton Brown.

Leslie: Hey, Alton. Hey, who's the most famous person that you've cooked for?

AB: Me.

Leslie: Yeah.

AB: Yeah.

Leslie: You've cooked for yourself?

AB: That's it. Heh, heh.

Jimmy: That's it.

AB: I haven't cooked for famous people.

Leslie: Beautiful. All right.

[allspice and pickling questions]

Jimmy: Mark?

Mark: Yeah. Alton ...

Jimmy: Hi.

M: ... love your show

AB: Thanks.

Jimmy: Thank you. Oh. Yeah.

M: I've got two questions.

AB: Me. Not you, buddy.

Jimmy: Sorry.

M: First question for my wife. Where does she get Allspice berries for your turkey brine?

AB: Gosh. You know I find them in the spice rack of most of the grocery stores I go to around Atlanta. I know that, uh, Publix has them in there spice rack and, uh, back when there was Harris Teeter they had them. I don't know if Kroger carries them. Uh, but they're out there. And if you really, you know ... you need them obviously for tomorrow ...

Y: Right.

AB: ... so you gotta get out. Otherwise, I usually buy my spices through the internet ...

Y: Okay.

AB: ... because you generally get much, much better spices that way. But Spice Island, a company called Spice Island that I see on the rack in Publix, they carry it.

Y: Second question: um, on your pickling show you did not, um, you just flashed the list of spices and the combination you used for your pickling spices and it didn't show up on the web site.

AB: It didn't? [ed: it did, here they are]

Y: No, it didn't?

Jimmy: All right, we get this question to more guests ...

Leslie: I know.

Jimmy: ... I mean every guest comes on gets that question.

AB: About the pickling ingredients?

Leslie: Yeah.

AB: Well I make sure that changes because if I sat here and read them all off to you it would probably take about half an hour. But I'll make sure that shows up on the website.

Y: Okay.

Jimmy: All right.

AB: For sure.

Leslie: Now have you ever been approached to be on Iron Chef?

AB: To be on what, I'm sorry?

Leslie: On Iron Chef?

AB: No. Heh, heh, heh.

Leslie: Come on. You'd be great on that.

AB: Well, ...

Leslie: You'd out perform everybody.

AB: ... there's been a lot of people that kind of rallied for me to do that and, uh, nah.

Leslie: No. You're going to pass.

AB: I would pass. I know when to not cross genres. I rather stay on this side and make fun of it.

Leslie: Right.

AB: And actually I've got a show called Scrap Iron Chef coming on in a few weeks ...

Jimmy: Scrap Iron Chef.

AB: ... it's a combination of Junkyard Wars and Iron Chef.

Jimmy: Nice.

AB: It's a cooking show that takes place in a junkyard.

Jimmy: What flavor makes for the best edible panty?

AB: Uh, I think staying with berries ...

Jimmy: Berries? Good.

AB: ... because you want some tanginess ...

Jimmy: Tanginess.

AB: ... to counter that ... well, never mind.

Jimmy: Uh, yeah, yeah.

Leslie: Let's get to the real questions.

[lumpy cheese question]

Jimmy: Let's more right along to Nicole.

Nicole: Hey.

Jimmy: Hi.

N: Hi, Alton.

AB: Hi.

N: Oh, I'm so glad I get to talk to you. I'm so excited.

AB: Well here we are.

Jimmy: Thank you.

Leslie: No, Alton again.

N: Um, I watched your ... hello?

AB: I'm here. Ignore him. Ignore the static on the line.

[everyone laughs]

N: Okay.

AB: It's just his radio show. It's not important.

N: Every time we watch your show we have to try what you're doing 'cause you make it look so good. And we watched your fondue show but every time I make fondue it comes out lumpy.

AB: Well, you know fondue is, is, is, is ... there's a lot of voodoo in fondue ... heh, heh.

N: Heh, heh.

Jimmy: Voodoo.

AB: ... you know the kind of cheese you use, the moisture level of the cheese has a lot to do with it, the acid that you add, the starch that you add. Um, do yourself a favor and try using a younger cheese. I used an aged Gruyere on the show ...

N: Uh, huh.

AB: ... and I think that that may have thrown off a few people. You can go with a much younger, moisture cheese like, I don't know, a Gouda for instance, a non-aged Gouda or Swiss cheese and give that a try. And just remember that there are real kind of fine ... you've got to heat it very, very slowly. I think that's probably the place where most folks ... myself included. If I'm going to mess up fondue, that's where it's going to happen. It's going to be in the melting process. Because if you get it too hot, all those proteins in the cheese are going to over coagulate and it's going to end up grainy.

N: Oh.

Jimmy: Yeah.

Leslie: Okay.

AB: I hate when that happens.

N: Thanks.

Jimmy: Fondue is a, that's a very 70's type meal, isn't it, fondue?

AB: Absolutely. You know it's really great for watching reruns Starsky & Hutch, uh, things like that.

Jimmy: Yeah. It's a lot of work, you know. You've got to sit and wait for your hunk to fry and then you just get one piece and then ...

AB: I think you're thinking about raclette, I think. That's where you actually fry the
cheese. All you have to do with a fondue is get a pot and melt that bad stuff, so, you know. Not that hard.

Jimmy: Melt that bad ...

AB: Use a crock pot, actually. That's what I do when I make a fondue.

[gravy question]

Jimmy: All right. Uh, I will talk to Mike here. Mike you are on with Alton Brown.

Mike: All right. How is everyone doing today?

AB: I'm fine, Mike. How are you?

M: Great. I've been married 14 years and I hate to say this but my wife can not make gravy.

AB: I see.

M: Give me some tips.

AB: Is she going to attempt to make gravy tomorrow [Thanksgiving, 2001]?

M: Yes she is.

AB: Okay. Well, you know the biggest thing about gravy is that people usually get it too greasy. What is her gravy ... describe to me her gravy.

M: It's, uh ...

Jimmy: That sounds dirty.

M: ... lumpy. It gets lumpy. I think she uses too much corn starch in it ...

AB: Okay.

M: ... maybe doesn't, uh, you know, boil ...

AB: Once it gets to the table, Mike, does it set up like epoxy, like Bond-O, like you might put on your Camero fender? Or does it just get greasy on top. I need more data.
M: Uh, greasy.

AB: Well clearly what you need to do—and this is not actually her fault, it's your fault—uh, you need to go out and buy her a gravy separator which is a thing that looks like a measuring cup except there's a spout that comes out of the very bottom, okay? You can get it just about anywhere. And, uh, when she deglazes that pan she needs to put all of the liquid before she thickens it into this gravy separator, let is sit for a few minutes. All the grease is going to float to the top so that when she pours off the liquid it'll come out from underneath the fat and you can throw the fat away or, you know, feed it to the dog, whatever you want to do. And then she can thicken it from there. And just tell her to make sure that she shakes up the corn starch or flour with a little bit of cold liquid before she adds it to the gravy and everything's going to be fine.

M: What kind of cold liquid?

AB: Any kind of liquid you want. I usually use a little bit of wine or a little bit of ...

Jimmy: Anti-freeze.

AB: ... canned chicken broth works really, really well. And make sure she knows that if she uses flour it's probably not going to thicken until it comes really close to boiling. If she uses corn starch, it'll start to thickening as soon as it gets hot. Just tell her not to over cook it because it's going to continue to thicken after she takes it off the heat. That's where people really mess up with gravy is that they cook it, they get it just right on the cook top and then they take it off and they don't realize that it's going to keep cooking because it's got a lot of mass. It's very thick. It's very viscous stuff.

Jimmy: All right. Thanks. And make sure that you're wife keeps her gravy boat clean, too. That'll help the taste of it as well.

AB: It's imperative to have a clean gravy boat.

Leslie: We're talking to Alton Brown from the Food Network. Good Eats is the name of the show.

[brining a deep-fry turkey question]

Jimmy: Hi. Uh, Mike?

Mike#2: Yes.

Jimmy: Talk to Alton.

M2: Hey, Alton. How ya doin'?

AB: All right. This is another Mike all together.

M2: Yeah.

AB: Cool.

M2: Uh, I've got a question. I'm deep-frying a turkey ...

AB: Uh, huh.

M2: ... and several people have told me that you need to brine it. And I know that's necessary if you're just doing it in the oven. But, uh, I know with deep frying you don't want a lot of water in something that you're deep frying because it'll splatter a lot. Um, ...

AB: Well, here's the thing. Technically speaking there's not a lot of difference between frying something and roasting something. They're both dry-heat methods, okay?

M2: Okay.

AB: You're cool with that. But the problem is having excess moisture on the outside of the bird. That's the real issue. If you brine your turkey—and I would, I would brine an turkey that I cook no matter what I was going to do with it. I mean if I cooked it in hot lava, I would still brine the thing. The big thing with the fryer ... do you have an actual (?) fryer?

M2: Yes.

AB: Where are you going to do this?

M2: Uh, outside.

AB: Way outside.

M2: Way outside. I'm going to put plastic down.

AB: No, no, no. Plastic. Plastic's flammable, bud. Don't use ...

M2: No, no. I mean put plastic down and then put a canvas over the top of that so if it does spill, I won't have grease all over my driveway.

Leslie: Ha, ha, ha, hah.

AB: Oh. Okay. All right. Well, that makes some sense I guess.

Jimmy: Wow.

AB: Do you have a fire extinguisher?

M2: Yes. A couple of them.

AB: Okay, you're going to have to (?) ...

AB: This is what happens, okay? I'm not a real big turkey fan because I've seen some really, really hideous things happen like, I remember the guy a few years ago in Alabama that decided to go straight from the freezer to the fryer.

Leslie: Oh, no.

AB: Yeah. And the fire liked raged for days. I mean it was like an explosion.

Jimmy: Well, why is, why is a frozen turkey burn like that instead of a thawed one?

AB: Because of all of the ice on the outside. What happens is there's ice, an ice coat on the outside and, of course, on the inside of the bird, it hits the hot oil. It immediately vaporizes into steam. The steam very, very rapidly leaves the pot aerosolizing a lot of the fat with it. It basically ... it's like what happens inside of a piston. So you've got all of this aerosolized fuel and as soon as it hits the fire, all of a sudden you've got a fire ball and then it takes nothing for everything else to go. It's really ugly. It's like Napalm.

Jimmy: Yeah. You could never, never, ever convince me that deep frying a turkey is the way to go. I'm sorry.

AB: I'm not a, I'm not, ... I don't think it's worth the hassle. I really don't. You could do it, Mike, I would still go ahead and brine that bird. Just get it out before, you know, about an hour, okay, an hour before you're going to fry the bird. Let it come to room temperature and get that thing as bone dry as you can. Stuff a bunch of paper towels up in the inside or if you've got somebody you don't like, borrow his shirt, shove it up inside the cavity. You know, make sure that thing is as dry on the outside as you can get it. And for the love of God, be careful.

M2: Okay, well we're injecting the turkey with, uh, ...

AB: Meet Dr. Frankenstein.

J & Leslie: [laugh]

AB: You're going to brine it and shoot it full of drugs? That's just mean.

Jimmy: ... when you're talking about, uh, a cooking, uh, when you're talking about cooking something and you're worried that it may mess up your driveway, I mean, come on. That's too much. Hey, uh, thank you for calling, Mike. I'm sorry. Was it Mike?

AB: Yeah. It's Mike.

Leslie: Yes, it's Mike.

[vegetarian talk]

Jimmy: Alton, I mentioned I am a vegetarian and we are doing the veggie turkey thing at my folks house. Could you recommend your favorite brand of veggie turkey.

AB: No. I don't have a favorite brand of veggie turkey. I don't like to see, I don't like to see vegetarian items pretend to be meat.

Jimmy: Right.

AB: You know, I mean I guess you could just take tofu blocks and build a turkey {?} ...

J & Leslie: [laugh]

AB: ... and carve it into a turkey shape like putting together a Lego. You know that sounds like a heck of a lot of fun.

Jimmy: Well what about Tofurkey? Have you had that?

AB: I've had Tofurkey and, you know, if I closed my eyes and drank heavily ...

Jimmy: Right.

AB: ... I just don't see any reason for food to imitate other food.

Jimmy: It takes ...

AB: If you're a vegetarian, eat something vegetarian.

Jimmy: It takes, what ... here's the trick to Tofurkey. It takes about 3 years before your taste buds are convinced that that's a turkey substance. In other words ...

AB: You just keep telling yourself that, buddy. [laughs]

Jimmy: ... You keep telling yourself that for 3 years and then in the fourth year you're like, "yeah, this is good Tofurkey this year."

AB: But here's the thing. There's so many good things to eat that are vegetarian ...

Jimmy: Yes there are.

AB: ... that you could be eating without forcing yourself to believe in something called Tofurkey or whatever the heck that was.

Jimmy: Yeah. They definitely need a new name for that. So, a-sayton, say-ton.

AB: Seitan [pronounced SAY-tahn]. Seitan doesn't go over big in the South because it's spelled the same as Satan.

Jimmy: That's true.

AB: Yeah, and the last people I knew that bought some had a really bad incident ... well, never mind.

Jimmy: Right. Right.

AB: Some homes were burned. It ... 

Jimmy: Well, I tell you. We wish we could spend more time with you. This is a lot fun.

Leslie: We'd like to have you back. This is cool.

Jimmy: Absolutely. Now, ...

AB: I live in Marietta so it's not tough.

Leslie: I was going to say, maybe next time over, maybe, near to Christmas you could come up to the studio.

AB: Ho, ho, ho.

[the Fish Quiz]

Jimmy: All right. Here's the deal, Brown, if I may call you Brown.

AB: Oh, if you feel you can't remember my first name that would be fine.

Jimmy: No, I was told you wanted a crack at the Fish Quiz.

AB: Well, you know, I, I, I ... I would love to have a shot at the fish quiz just because I'd like to just see how I'd, how I'd do. Because when you're a cook there are a lot of things you take for granted. So, sure, I'd ... how long do I have?

Jimmy: Uh, you've got 15 seconds is it?

AB: Is that what it is?

Jimmy: It's 15 seconds, uh, in which to name as many fish as possible. Uh, Rich you have the clock over there?

Rich: Yep, ready to go.

Jimmy: All right. Pull it up. Now I'm going to tell you that because you requested it this does not actually go in the record books. This is just for exercise.

AB: This is just for you and me because I just want to see how I come out on this.

Jimmy: Okay, because you know you could've been writing them down all night. Here we go.

AB: Yeah. Like I don't have better things to do than worry about your fish quiz.

Jimmy: Well, you know what, Alton? You joke but ...

AB: He's got a TV show to produce!

Jimmy: Here we go. Alton Brown from the Food Network and the Fish Quiz. Go.

Leslie: Go.

AB: Grouper, Carp, Salmon, Sablefish. Mullet. Skate. Turbo. Wahoo, Anchovies. Bream. Uh, Bass. Um, Lambie, Mahi-mahi.

[ding]

Leslie: 13.

AB: Orange Roughy.

Jimmy: Uh, that's it. You know what? Thirteen is very respectable.

AB: Well, jeepers.

Leslie: Congratulations, Alton.

Jimmy: Let me tell you, let me tell you very few celebrities have even come close to 13. I will tell you that you beat Pauly Shore.

AB: Well, gosh and I can die happy now.

Jimmy: Thirteen, John Popper, from Blues Traveler beat you. Shy of that you got one more than Bobby "The Brain" Heenan and Dustin Hoffman. Captain Kangaroo got 12. Chris McGluver got 12.

Leslie: Coolio got ..

AB: Cheated. Every one of them. They all cheated. They had lists.

Jimmy: Coolio got 15.

AB: Coolio.

Jimmy: Ah, you know what? The Nature Boy, Rick Flair, got 13.

AB: Ooo.

Jimmy: And Jay Mohr got 13. You did very well.

AB: As long as I beat Pauly Shore I think I can live to see another day.

Jimmy: You did very, very well.

Leslie: Alton, how can people find out more about you? I know you can go to Foodtv.com anywhere else?

AB: You can also go to altonbrown.com. We've got a darned, stunning little website.

Leslie: I'll go to that right now. I'll go to that right now.

AB: Check it out.

Leslie: Thank you very much. Watch Good Eats on the Food Network. Thanks Alton.

AB: Thanks kids.

Leslie: 9:22.

AB: Bye.

[music begins and Alton hangs up]