From: Washington Post

Brown was online Thursday, June 6 at 3 p.m. EDT, to discuss his book, his show and his upcoming appearances in the D.C. Metro area.

Brown will be signing books on Friday, June 7 at 7 p.m. Olsson's Books at 1200 F Street, NW Washington, D.C. and on Saturday, June 8 at 2 p.m. at Borders Books at Baileys Crossroads, Va.

A transcript follows.

Editor's Note: moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

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New Yawk City!: Is it true that most of your scientific knowledge comes from some time spend in medical school? If so, what inspired you to become a chef?

Alton Brown: Actually, I didn't go to medical school. That's a myth. I went to a culinary school that was modeled after medical schools.

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Alton Brown: Hi everyone...AB here. I want to thank the fine folks at the Washington Post for inviting me. I type fast and spell badd so forgive any strange looking replies.

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Atlanta, Ga.: There is a lot of discussion among "Good Eats" fans as to whether your direct and indirect (this spuds for you too) jokes about overzealous fans is really good natured kidding, or subliminal hints that you really feel they are nutty, or are you really afraid of the possibility of a psycho stalker?

Alton Brown: It's all good natured kidding. All the fans that I've encountered so far are polite and well within the boarders of "good fan" conduct. It's all just an inside joke.

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Southern Pines, N.C.: Oh, exalted one:

Was the whole Letterman conversation a dream? (on your Web site) Or is this a hint that you just might be showing up there?

Sign me,
A loyal Briner

Alton Brown: Just a dream...of course I'd love to be on one day if they'll have me

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Philadelphia, Pa.: Love the show. Different than the rest which leads me to a mini-rant:

A lot of the shows that I watch on Food Network seem prefer recipes that, at best, would be served at a fancy restaurant. It seems that every other show features some exotic ingredient like foie gras or san marzano canned tomatoes whereas your shows focus on common ingredients that people could easily find in their local supermarket.

Do you think that some cooking shows feel the need to have a fancy-schmancy feel to it in order to survive?

Oh: And as a deaf person, thanks SO much for making sure your show is captioned. It's equally annoying to see only a few good shows on your network are captioned.

Alton Brown: Actually, when chefs use rare or exotic ingredients they're only sharing the ingredients that they use to create their work. They're not trying to be uppity or intimidating or fill air. They're artists and want to share their craft.

I too am very glad that Good Eats is close captioned. Thanks for watching.

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Charlottesville, Va.: I noticed that you have referenced Thomas Jefferson several times during the past season, "Deep Purple," the Mac n Cheese episode and "This Spuds for you Too." From a culinary aspect, is he the "best" founding father?

Alton Brown: Actually, all (most) of the founding fathers were foodies...Washington had his own brew's just that popular mythology has decided to give most of the credit to Jefferson whether he deserves it or not.

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Brooklyn, N.Y.: Although I'm sure you're not sick of cooking questions, I thought I'd mix it up by asking for your take on two of life's biggest questions:

1. In your opinion, what's the best way to get the closest, safest shave?

2. My fiancé regards Steely Dan as an annoyance at best. Thoughts?

Alton Brown: King of Shaves shaving gel.

Give her three weeks to see the light...then dump her.

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Arlington, Va.: What's your favorite food?

Alton Brown: French Fries

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Frederick, Md.: Alton - love the show! It is one of the best, if not the best, show on Food Network. I'm just curious -- is the show taped in your home, or is that a set? It's so "homey" and much nicer than just a set. It makes it easier to relate because you are cooking in a relatively "normal" kitchen, not something that Viking came in and set up for a chef.

I'm looking forward to reading your book!

Alton Brown: Good Eats is shot in a real home...but it's not mine.

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Bryan, Tex.: AB,

I recently bought a cast iron dutch oven, so of course I immediately thought of you. However, I can't find your recipe for Baked Beans on the FoodTV Web site. Help me before I buy canned beans in desperation.

Alton Brown: I'll ask the network to repost that recipe or I'll post another one on as soon as I can. Of course, most bags of beans have pretty good recipes on them. Don't be afraid to experiment.

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Oakland, Calif.: My cable system added Food Network only a year ago. Do you know if Food Network will ever rerun some of the older episodes of "Good Eats" that we haven't gotten to see?

Alton Brown: I think that most of the early episodes will be available on VHS and DVD. Also there's going to be a GE marathon Labor Day weekend ...they may show some of the older shows then. For a more definite answer, email the network...scheduling is a mystery to me.

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London, England: Can you do a standing back flip like that Oliver guy?

Alton Brown: No...absolutely no and I don't trust anyone who can. Why would you want to do such a thing?

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Laurel, Md.: Steely Dan was THE sound of the 70s.

People have justifiably divergent opinions of that decade.

Alton Brown: Steely Dan has no decade my friend...SD transcends time and space...

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Washington, D.C.: Should I let my boyfriend skip my best friend's wedding Saturday to come to your book signing?

Alton Brown: Move the wedding.

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Brooklyn, N.Y.: First of all, the Albuquerque girl got home safe and sound, Alton. My question is: What is the one food you are afraid of tackling on "Good Eats?" Thanks for the lessons,

Lizzy (the rock and roll baker)

Alton Brown: I fear no food madam...I fear the clock. Not all foods can be tackled in twenty and one half minutes.

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Vienna, Va.: The scientific and historical perspective on food that "Good Eats" presents are my two favorite aspects of the show. (Your jokes are a distant third) Does the show employ a full-time research staff? What other resources does the show rely on for this material? Who is responsible for developing the goofy, but amusing, skits that illustrate these scientific/historical facts?

Alton Brown: I have a part time researcher. We cross reference periodicals, books, internet, government, and corporate sources with interviews. As for the goofy yet amusing stuff...I'm afraid that's all me.

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Ladanday -- About Mr. Brown: Mr. Brown,

First, (chew, chew, swallow) I'm eating a salad whose greens were spun on the salad spinner I first saw on your show. Do you have a contract with a certain home decoration and cooking store?

Second, what is your scientific background? You sure know a lot about proteins, molecules, binding, and the sort.
(chew, chew, crunch)

Third, And how does one find a restaurant supply store in their local area?

Alton Brown: First: No I don't. (crunch, chew)

Second: I have no formal science training...I just read too much (swallow, burp)

Third: (Slurp) Yellow Pages

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Middlebury, Vt.: Alton,
I'm simply writing to tell you that you're somewhat of a local hero in the Burlington area. We miss you at NECI!
I've grown accustomed to having your show guide me through the ins and outs of fine cooking. It's left an indelible mark on my kitchen and my fiancée's stomach. Thanks so much!

Alton Brown: I'll be back in Vermont for lectures at NECI on June 25th and 26th. I miss you too.

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Washington, D.C.: I'm originally from Delaware and I love scrapple. But I'd love you to tell me what is actually in scrapple.

Alton Brown: No you don't want to know...

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Arlington, Va.: True on Steely Dan! He's had a resurgence in France I hear. My brother has been listening from, since and now from the 70's!

Alton Brown: Steely Dan's not a "he" my friend.

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Atlanta, Ga.: Alton, I'm a huge fan, but I had some trouble with your stuffed lobster recipe. I went to the Farmer's Market and ended up getting two huge 2 1/2 pound lobsters. I steamed them, but increased the roasting time by six minutes to accommodate the larger mass. The meat was chewy and tough. Did I overcook or were my lobsters too large? Is that just how lobster meat is? I thought lobster meat was supposed to "melt in your mouth."

Alton Brown: You overcooked I'm afraid. Lobsters shouldn't be tough just because they're big...however, hard shell lobsters often are a little tougher than soft shells...but that's a seasonal kind of thing.

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Southern Pines, N.C.: Pray tell, dear man... Whatever became of your Krispy Kreme incident?

Sign me,
An Inquiring Mind

Alton Brown: I'm eating one right now...

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Vienna, Va.: AB,

As a fellow Mac-head, I am counting on you for the answer to this one. What is the best cooking/recipe database software for the Mac?

Alton Brown: I have yet too find one that I like I'm afraid.

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Silver Spring, Md.: Alton, I just love your show!
Recently I tried to caramelize some onions. The problem? They turned out very crispy rather than soft. Here's my method: Thinly sliced onions, medium heat, 2-3 tsp olive oil. I stirred and stirred for about 20 minutes. They were not turning that yummy shade of deep brown, so I added maybe 1/2 tsp sugar. They did turn dark golden brown, but also turned crispy. Did the crispiness come from adding the sugar so late? Thanks!

Alton Brown: Yes it did. Next time use more onions and a longer cooking time. And don't stir so much.

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New Bern, N.C.: Could you fight Jamie Oliver, please? He bugs me. He touches the food, people, his nose, without ever washing in between.

Alton Brown: I will go out and look for him as soon as I'm finished here. I want to give him some diction lessons.

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Great Falls, Va.: Who composes and performs all those wacky (but wonderful!) variations on your theme song?

Alton Brown: Patrick Belden of Belden Music & Sound in Atlanta GA.

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Point Pleasant, .J.: Hey Alton. If you had one show left to do, what do you think it would be about?

Alton Brown: Barbecue...pig that is...whole in a hole in the ground.

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I must have them!: I notice on your shows that you have such nice little glass containers with metal lids for salt and such. I have been looking everywhere, scouring kitchen stores, and have been absolutely skunked finding those. Where did you get those great little things?

Alton Brown: We sell the salt cellar at We're out of stock at the moment but will have a healthy supply come July.

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Alexandria, Va.: Alton --

We are big fans of your and I just recently found out that you are doing a book signing here in DC. Could you please tell me the time and place.

Thanks so much and I am looking forward to reading your book. Friday, June 7 at 7 p.m. Olsson's Books at 1200 F Street, NW Washington, D.C. and on Saturday, June 8 at 2 p.m. at Borders Books at Baileys Crossroads, Va.

Alton Brown: The times below are correct ... you can also get them off the "Book It" page at

Hope to see you there.

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Alexandria, Va.: I found a Web site that has apparently transcribed all your "Good Eats" shows verbatim. Is that done with your permission, so I can download the full scripts with a clear conscience that I am not cheating you out of your next book?

Alton Brown: Since I don't own the finished programs (FoodTV does) I can't give my permission but I certainly give my blessing to that site, which I think is wonderful.

That said, I never use show material in books...that wouldn't really be fair.

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Washington, D.C.: Do the chefs at the Food Network ever "get together" to swap recipes, chat, and just plain hang out? Also, other than your fantastic show, what other cooking show do you enjoy watching and why?

Alton Brown: If they do get together, they don't invite me.

And to tell you the truth, I don't watch too much TV...I just don't have the time (though I have caught a few episodes of 24)

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Falls Church, Va.: You can ask any Englishman... Steely Dan is an "it".

I love the nutritional anthropologists that appear on your show, and have been inspired to acquire several "history of food"-type books. That leads to a couple of questions:

1. Which books would you recommend?
2. Any chance that the Powers that Be at the Food Network would consider doing some specials on the history of food, if not an entire series?

Alton Brown: Steely Dan is indeed an "it"

There are a lot of Food History books but I'd say that Wavery Root's "Food" (1980 something) is one of the best.

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Sterling, Va.: A comment and a question: I caught the last few minutes of your parody of the Iron Chefs (Scrap Iron Chefs) -- it was funny and I am sorry I missed most of it. Your program is informative and funny. However, (there is always a but) it always seems to be about meat -- with exception to the eggplant episode. I am a long time vegetarian. Will you have more vegetable focused programs in the future?

Alton Brown: You're just not catching the right shows. Besides things like squash, potatoes and salad greens, upcoming episodes include strawberries and artichokes.

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Arlington, Va.: Alton,

Love your show, man! I'll be stopping by Ollson books tomorrow for an autograph. Will you also be performing or demonstrating cooking techniques?

Alton Brown: Talking and signing only I believe.

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Evansville, Ind.: What happened to the beer show?

By the way: Love your book, your show, your Web site -- keep up the good work. See you in Ann Arbor!

Alton Brown: A home brew show is in the works right'll be on before the end of the year.

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Hopkinton, Mass.: Hi Alton,

I'm your biggest fan (are you scared yet?).

What do you call that measuring cup that looks like a push pop - and where can I get one?

Alton Brown: It's a plunger cup and we'll be selling them later in the summer at

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Washington, D.C.: Alton: You mentioned in an earlier response that you attended a culinary school -- which one was it, and did you enjoy it?

Alton Brown: New England Culinary Institute in Montpelier thing I ever did...professionally at least.

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New Bern, N.C.: What is it that makes camp cooking so darn tasty?

Alton Brown: Fresh air, high heat, simple ingredients...

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Lou, Spudsville: Greetings A.B.

What is the deal with the Kosher Salt? It seems as though that is all you use. Can you explain? Is Kosher salt just better for cooking or should it be used as table salt as well? If so, should I get a pepper mill to grind it so it is not as course?

Alton Brown: The coarseness is half the attraction. It's easy to pinch and sprinkle and the shape makes it dissolve nicely on the tongue. I also find it's easier to measure.

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Huntington Beach, Calif.: On your Web site it says that a cast iron skillet can last forever if you take care of it. What should you do to ensure that it lasts?

Alton Brown: Cook in it often. Recure it once a year and never wash it with abrasives or harsh detergents. Also, store it with a little oil rubbed on it and a paper towel between it and any other metal.

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Falls Church, Va.: Your first name is unusual. Is it a family name?

Alton Brown: Alton is an old family name. It's an old English word for "old town". Exciting huh?

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Silver Spring, Md.: Alton, When you finishing signing your books, how about going out to eat Maryland Steamed Crabs?

Alton Brown: I will eat any crab any time. Crabs fear me for my lust is legend...soft shells especially

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Baltimore, Md.: Hi Alton! I'm a big fan of the show -- you're fantastic! On your website, you recommend an electric knife as an essential element. Why? Isn't an old-fashioned knife just as good (and a little bit less lazy)?

Alton Brown: Actually I think that an electric knife is a lot more precise and a lot easier to use for slicing meats in particular. I never go after a turkey or a standing rib roast without one.

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Santa Monica, Calif.: You've been touring the country to do book signings and cooking demonstrations and enjoying, I'm guessing, few home cooked meals.

What, so far, have been some of your favorite meals while on the road? And what will be the first thing you prepare when you finish this tour and return home?

Alton Brown: Too early to say...I just got started and I'm in NYC so there haven't been to many home cooked meals. Have had some great street hot dogs though.

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Northern Virginia: Alton,
I'm a middle school Family and Consumer Science (Home Economics) teacher. I love the show and will be incorporating it into my lessons. How do you come up with your show ideas? Do you target a certain audience? Could you do a show that shows kids how to make quick, easy and healthy snacks? So many of them grab a soda and chips and call it a meal!

Thank for science/food lesson wrapped in that wacky sense of humor!

Alton Brown: I love teachers ...

I have no idea how I come up with ideas...they just come up.

I'm trying to put together an entire food series for kids. It is Inexcusable that we don't teach food and nutrition in school. No wonder we're all fat.

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Bethesda, Md.: Alton,

I bought your cookbook and love it. First cookbook I've ever owned that reads more like a non-fiction book, or magazine article. Speaking of magazine writing, are there any national food writers today who you especially enjoy? I'm in the middle or reading Jeffrey Steingartens "The Man Who Ate Everything," and it seems the two of you share the same outlook and sense of humor about food.

Alton Brown: I love Steingarten (despite the fact that he was really nasty to me at a party once) as well as Jim Thorne (also a nice guy) and Jim Harrison, who despite being a poet and novelist first writes about food like no one else alive.

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Washington, D.C.: In which part of the country did you grow up?

Alton Brown: I was born in L.A. but moved to GA when I was ten and have lived there off and on for my whole life. I also lived in Vermont and Chicago a while...both are amazing.

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McLean, Va.: Alton, I have in my kitchen right now:

1.5 lb salmon fillet
1 lb pkg of (dry) pasta
unsalted butter
olive oil
fresh chives
1 lime

What can I make out of all this tonight?

Alton Brown: Dinner.

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Southern Pines, N.C.: Aside from Haggis: The Biological Piñata, is there anything else you refuse to eat?

Alton Brown: Chitlins. And I shouldn't have to tell you why.

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Charlottesville, Va.: How did this devolve into a "Becker-Fagen" reference session. (I just picked up "Show Biz Kids" two weeks ago.) Sure, "The Royal Scam" is the best album of the 1970s. But what about food science?

How much do you emphasize the source of your ingredients (i.e., good shopping)?

Where can you get more obscure ingredients, like Chantal cheese, etc., if you don't have a specialty shop nearby?

Where do you get those plunger measuring cups? I've looked for one everywhere.

Is "On Food and Cooking" still the standard? Or is there another?

Alton Brown: Aja is the best album of the 70s

Without good shopping there is no good cooking.

The internet ... great place to buy cheese believe it or not

Look for plunger cups later this summer at

On Food And Cooking is still a standard though I believe it's high time for an update.

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Evansville, Ind.: My 4-year-old son and I are big fans of your show.

Anyhoo, I was inspired by your clam program to try to make your New England Clam Chowder. What a disaster! It was more like wallpaper paste with bits of clam. I thought I followed your recipe religiously. Where did I go wrong?

Alton Brown: I'm betting the potatoes overcooked. Unfortunately ingredients differ from region to region. I haven't heard any other complaints about that recipe but I'll put out a "call for troubles" on my web site and see if anyone else has this complaint.

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Silver Spring, Md.: Do you have any plans while you are in D.C., aside from the book signings? The American History museum has recreated Julia Child's kitchen if you are interested.

Alton Brown: I'd love to see that. I'm also planning a stop by the National Gallery.

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Charlottesville, Va.: I have a new gadget for you: a waterproof oven mitt! While in Paris, I saw the "Orka Miracle Mitt" by Mastrad. Ended up ordering several pair by Internet from this site. It is a heavy-duty silicon glove that is good to 300 Celsius, and can be cleaned in the dishwasher, and is ambidextrous. I may have the only three in the USA right now, but my days of getting splashed with cooking juices when removing the turkey from the oven or grill are over.

Alton Brown: Wow...would you mind sending the site info to the tips page on

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Teflon: What, would you suggest, is a good alternative to non-stick cookware? I know a cast-iron skillet is a must-have, but is there anything else? (Overheated Teflon fumes can kill pet birds, and I would rather eat more fat and scrub a few extra pots than harm my pets.)

Alton Brown: There is a new non-stick called Sitran that I believe uses a very different polymer than Teflon.

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Silver Spring, Md.: Alton -

My husband is as addicted to watching GE as I am, but when I offer to make one of the dishes, he usually says, "no, that's too weird." He's firmly in the bland-food crowd (for example, he won't eat dark chicken meat because it has too much flavor), and prefers the basic diet of, say, an unadventurous eight-year-old. Is there any hope of getting him to expand his culinary horizons?

He ate the cheesecake, though, with great gusto. That was a wonderfully useful episode!

Alton Brown: Threaten's the only way.

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Olsson's Books & Records, Washington, D.C.: Hello Alton!

I just wanted to let you know how absolutely thrilled we at Olsson's are to have you come by and make our customer's (and staff) happy tomorrow night!

You've mentioned that one of the motivations you had for starting "Good Eats" was, to paraphrase, the sorry state of cooking shows that were being made at the time. I don't disagree with you. I think you've made significant progress for the cooking show as intelligent, informative edu-tainment. As a lifelong cooking show enthusiast, I hold you as hero in this regard. You've raised the bar considerably.

My question: What other cooking/food programming, past or present, do you feel gets it right? I was raised on Julia's various series', and Jeff Smith (The Frug!) is dearly missed, and I was wondering where -your- reference points might be.

See you tomorrow!

Alton Brown: I loved Jeff know what I mean.

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Darnestown, Md.: I love the show. Since discovering it a few months ago, I've been cooking something new I see on the show at least weekly. What should I make for dinner tonight?

Alton Brown: Fried eggs on a green salad with a nice vinaigrette...

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Columbia, Md.: Mr. Brown

My wife and I are totally enthralled by your show. As a certified optical engineer and "howz this thing work?" nut, your show is the perfect blend of science, wit and of course, food. I finally saw the bacon episode last night and jumped for joy. "Secret ingredient: Fancy book learnin" HAHAHAHAHAHA!

How do you decide what topic you will cover in a show? Is there anything in particular you are excited about doing in the near future?

Finally, can we expect the Good Eats series to appear on DVD any time in the near future?

Thanks so much and continued success with your show and such.

Alton Brown: Thanks for paying such close attention.

I decide on subjects based not only on whether or not good recipes can be developed but on whether or not there is a good story to be told.

Good Eats will be available on DVD later this year.

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Barbeque Pig Fan: Coming and going to Richmond tomorrow have your driver hit some high spots -- Smoky Pig on Rt 1 in Ashland (chopped) heading down, then come back via 301 and hit --very favorite-- Johnny Boy's for ribs. Swallowing hard just thinking about them.

Alton Brown: Thanks so much for the suggestions. Good cue is a lackin' here in NYC.

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Charlottesville, Va.: Mr. Brown,

A friend of mine has just started his own cable access cooking show. We're having a little "premiere" at my home tonight. Are there any tips/advice that you have that I can pass onto him?

So far he has done a cooking with alcohol, cooking with a wok (titled "Avoid the Wok of Shame") and fast food on the go -- a tongue in cheek episode cooking food on your engine block.

Alton Brown: sounds like he's doin' just fine on his own.

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Arlington, Va.: I can't help but notice that you seem to use an awful lot of salt. Is all that salt really necessary?

Alton Brown: I don't use "a lot" of salt. I use salt "often". There's a big difference and yes it's necessary.

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Toronto, Canada: I've always complained that what I needed was not another recipe book, but a book that went back to the basics and talked about how to cook and why things work the way they do. You can imagine how thrilled I was when I read your introduction, which so closely mirrored my own thoughts on the subject that I had to check the credits to make sure I hadn't written it without noticing. Though, unfortunately for me, it seems I had nothing to do with it, I still agree with every word.

I'm about half way through reading "I'm Just Here for the Food," and I've already been perusing the reading list looking for my next target. Given that I can only reasonably afford one of them at this time, which book is more useful, the Corriher or the McGee?

Alton Brown: I have to say if I had only one I'd go for Shirley's Cook Wise because it's full of great recipes that prove all her points.

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Alexandria, Va.: Alton! I'm poised to snatch up a salt cellar, but it seems the Chinese government has cracked down upon harmless condiment containers and has been sent them to hard labor! Any idea when diplomatic relations might garner release? Thanks! XOXO, Susan

Alton Brown: They'll be here in July...for sure.

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Farragut North Foodie, Washington, D.C.: OK, so Jamie Oliver may need a lesson or two, I concur. But what are your thoughts on the lovely Nigella Lawson, U.K.'s newest import to our shores?

By the way, caught the Scrap Iron Chef -- loved it! Where can I get that beautiful scalloped edge knife without spending an arm and a leg?

See ya' at Olssons. Welcome to D.C.!

Alton Brown: I haven't seen Nigella Bites yet because my local cable conglomerate doesn't offer her channel ...

That scalloped knife isn't expensive at all. It's a pressed (rather than forged) granton edge knife made by Wusthoff ... I think they go for about 40 bucks.

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Annapolis Junction, Md.: Afternoon Alton,

My husband and I are big fans of your show and the new cookbook. The tips and techniques you share are very helpful. As a matter of fact, I'm a Cast-Iron-Convert because of you.

When will you publish a book on baking?

Alton Brown: The follow up to my current book will focus quite a bit on baking science.

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Silver Spring, Md.: Mr. Brown-
I love your show and I can't wait to read your book! What was the inspiration for your unique, educational approach?

P.S. My boyfriend is a huge fan, too; are you planning any New York City stops?

Alton Brown: I've been popping up in NYC all week long, but tomorrow morning I head for Richmond, VA. New York's been very, very good to me.

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Burke, Va.: Alton, love the show. What's the strangest ingredient you've ever used in a dish? Snails, bugs, you get the idea.

Alton Brown: the fryer.

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Arlington, Va.: Alton, What is the update to the Salt Cellars on your Web site? Says they will start flowing late April. Don't see a place to "order now." Is there an update?

Alton Brown: Mid to late July...I promise.

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Arlington, Va.: Alton:

I'm a long time fan. In fact, you're the one that taught me how to make a steak properly, way back in 1999, and started me with my love affair with cast iron cookware in general and Lodge in particular. However, thanks to you I'm always the one to do steaks (or ribs, another AB favorite at my house, although I use pineapple juice as part of the braise). Your show also inspired me to take some coursework at The Culinary up in Hyde Park. So first, a bit of a thank you is in order for helping me to realize my inner foodie.

I noticed you had changed production companies, from Mean Streets to (I presume) your own Bee Squared company. Do you have any insight behind this switch? I'm presuming it's to allow you and your wife a little more control over the show.

I'm looking forward to seeing you on Friday. Will you sign my official AB salt cellar?

Alton Brown: I will sign anything short of live weasels...which often bite.

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Gettysburg, Pa.: I'm a new (thus enthusiastic) fan who has a few dietary restrictions -- my genes have caught up with me and I have to watch both sodium and cholesterol.

Could you persuade the Food Network and other places your recipes appear to include a nutritional analysis? Then I'll know how much trouble I'm getting into when I go ahead and cook it anyway.

Alton Brown: Yes I will, but I have to tell you that it is a very expensive thing to do and since most folks don't ask for this information, it's tough to justify...But I will look into it.

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Raleigh, N.C.: I'll be stopping by the Richmond Krispy Kreme before coming to Fountain Books tomorrow. What kind of donuts can I pick up for you?

The Vegetarian Turkey Briner

Alton Brown: Plain...or maybe a chocolate cream fillings and no crullers, okay?

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Arlington, Va.: Alton-
I've only recently discovered the show, but I have become a big fan in a short amount of time. I love the tools, gadgets, gizmos.

A few questions:
Your DP, Marion Laney, does a fantastic job shooting the show. As a video professional, I know how difficult it is to make food look tempting on video. What camera and lenses/filters do you use?

Alton Brown: We shoot on DVC...our primary camera is made by JVC, but for the life of me I can't remember the model number. The lens (which cost more than the camera I think) is a close focusing Fuji. Our secondary cameras are Sony PD150s. And you're right...Marion rocks.

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Crofton, Md.: I have a great idea, why don't I ask you when the salt cellars will be for sale!

Alton Brown:, July.

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Alton Brown: Thanks for your questions everyone. I'm off to New Jersey to roast chickens in flower pots.

Hope I see you in your town soon.


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Last Edited on 08/27/2010