GOOD EATS FAN PAGE Georgia BSA Map


HOME

SEARCH

INDEX: Main
INDEX: Title
INDEX: Topic
INDEX: General

Message Board

REFERENCES
   Another Show List
   Good Reads
   The Crew
   The DVDs
   The Equipment
   The Family Tree
   The FAQs
   The Interviews
   The Links
   The Locations
   The Quizzes
   The Quotes
   The Talent
   The Thanks

   Crossword Solver

   Game Answers, Cheats, and Reviews

ALTON BROWN PAGES
   AB Articles & Interviews
   AB In Pictures
   AB FAQ
   AB Timeline
   My Interview with AB
   Miscellaneous Stuff
   Errors in I'm Just Here For More Food
   Site History
   Site Map

Georgia's State Flags,
Home of Good Eats
and Myself


1956 Version

2001 Version

2004 Version

SITE HISTORY
SITE MAP

AB FAQ

For FAQs about Good Eats, please see the GEFP.

horizontal rule

    Information comes from Food Network's & Means Street's web pages as well as Mr. Brown himself. I've also been privileged to taped for an episode so I've had the pleasure to get to know the crew who has also given me information. Thanks guys.

AB:" " (Green) = E-Mail from AB via Food Network, 3/7/2000
AB:" " (Blue) = Food Network Chat with AB, 7/7/2000
"Post" = The Good Eats Forum pre November 2001 posts at www.foodtv.com
AB:" " = USA Today Talk Today chat, 2/28/2002 Link

horizontal rule

bullet

1)  What did Alton Brown do before cooking?
bullet

He worked "as a cinematographer and video director."

bullet

2) So, what kind of video work did he do then?
bullet

AB: "AB shot videos for the likes of REM, and more commercials than you can shake a steak at."

bullet

Follow-up: A enquiring fan (Kiddo) ask him at a Sur La Table event which REM video he did work on: The One I Love.

bullet

3) What sorts of things does Alton like and not like?
Anything else about him?
bullet

Here is Alton's Personal Profile at Food Network's web site.

bullet

4) Who are the other Brown family members?
bullet

Alton's wife: DeAnna. Also the producer of Good Eats.
bullet

Follow-up: DeAnna Brown only produced Seasons #1 and #2 as well as the Thanksgiving Special.

bullet

Follow-up: DeAnna returned to producing the show from season #5 onward.

bullet

Daughter: Zoey. Born January, 2000

bullet

Two "worthless" hound dogs.

bullet

5) What are the names of his hound dogs? What are their favorite recipes?
bullet

AB: "A representative for Mr. Brown's dogs requests that his client's names be withheld, but they do admit that they're partial to a little chicken fat drizzled on their dry food. Of course, if AB drops an occasional biscuit on the floor, who's to say what might happen?"

bullet

Follow-up: At some point Alton began mentioning only having one dog instead of two.

bullet

Follow-up: AB mentioned on his book signing tour in Dallas in June, 2002, that he had to put to sleep one of his dogs 1- 1/2 years ago. The surviving hound is a basset hound mix.

bullet

Follow-up: Alton's book states that his remaining dog is named Matilda.

bullet

6) What kind of Computer does Alton own / like?
bullet

Alton owns an Macintosh ibook special edition graphite. (Post 127.1)

bullet

You can read his interview with Macworld here.

bullet

7) When did Alton Brown first begin to cook?
bullet

Apparently he began cooking when he was little because he doesn't remember a time when he didn't cook.

bullet

Follow-up: In my interview with Mr. Brown he said he'd always been cooking, it was a hobby, and he used cooking to "get girls."

bullet

8) What kind of watch is he wearing on the show (seasons 1-4)?
bullet

He used to wear a Hamilton model 3828 with Automatic Chronograph. (Post 349.1)

bullet

Follow-up: Read this story about who owns his watch now.

bullet

9) What kind of glasses are those he's wearing in the 3rd season?
bullet

A fan wrote saying they are the Georgetown model # GTN701, color black. This has not been confirmed.

bullet

10) Might there be an emot-icon for Alton?
bullet

We think this is a good facsimile: =8~}

bullet

11) How tall is Mr. Brown?
bullet

He's 5' 11"

bullet

12) If he had to eat one food every day for the rest of his life, what would it be?
bullet

"A cheeseburger."

bullet

13) What is his favorite Good Eats episode and what is his favorite recipe from the show so far?
bullet

See FAQ #17 below.

bullet

"That is amazingly difficult. They're like my kids, I love 'em all! Some of the better recipes I think, have been the simplest. I really like our French onion soup, microwave applesauce, our garlic chicken and the rib eye steak from the very first episode. And of course the salmon smoked in a cardboard box."

bullet

14) What is the weirdest dish he's ever eaten?
bullet

"Eyeballs. Curried lamb eyes. Wacky and disgusting."

bullet

15) If he could be any food what would he be?
bullet

"A tuna. They swim 50 miles per hour. Who wouldn't want to do that? They're the Porsches of the sea."

bullet

16) How does he feel about being the sexiest food host on TV?
bullet

"Getting more comfortable with it every day."

bullet

17) What are Alton's favorite and least favorite episodes?
bullet

Alton answered that very question on his website in the Rants & Raves (from his previous version of the site) section on 1.1.31. Here's his list by season:
bullet

Season 1
bullet

Love: The Dough Also Rises

bullet

Not so much: Use Your Noodle

bullet

Season 2
bullet

Love: True Brew

bullet

Not so much: For Whom The Cheese Melts

bullet

Season 3
bullet

Love: Flap Jack Do It Again

bullet

Not so much: Mission Poachable

bullet

Season 4
bullet

Love: Bulb Of The Night

bullet

Not so much: Fry Hard II

bullet

Season 5
bullet

Love: Crepe Expectations

bullet

Not so much: Scrap Iron Chef

bullet

Season 6
bullet

Love: Good Milk Gone Bad

bullet

Not so much: Strawberry Sky

bullet

Specials
bullet

I love them Both but I have to say that as a film maker, Down And Out In Paradise is the most fun Iíve ever had.

bullet

18) Has Alton ever won an award?
bullet

On May 5, 2003, Alton won the 2003 James Beard Foundation / Kitchenaid Book Award: Reference for his book I'm Just Here For The Food. See a picture here.

bullet

19) What was AB's Bio at Foodtv.com before they took it down? (from March 2000)
bullet

Name: Alton C. Brown
Date of birth: July 30, 1962
Place: Los Angeles, CA (I'm the only member of my family born outside of Georgia)
Education: University of Georgia (Drama); New England Culinary Institute (Culinary Arts)

bullet

Favorite dishes for cooking:
Pizza (I like throwing dough around)
Smoked anything (caveman instincts)
Fried green tomatoes (because I've cracked the code)
Waffles (any time, day or night)
Sauces

bullet

Favorite dishes for eating:
Cheeseburgers
Smoked salmon
Peaches (preferably in a cobbler or pie)
Really great bread
Duck confit

bullet

Can't stand:
Chicken or beef liver (duck and rabbit livers are another matter)
Eyes (just on principle)
Things that are still moving (ditto)
Sweet potatoes (my only enduring childhood food phobia)
Red velvet cake (spooky)

bullet

Childhood influences: My mother and my television

bullet

Adult influences: My wife and producer DeAnna; Patrick Matecat, the French chef who taught me how to taste my food.

bullet

Sage advice: There are only two kinds of food: good and bad. Also, all of life's big problems include the words "indictment" or "inoperable." Everything else is small stuff.

bullet

20) What books, food or otherwise, does Alton recommend?
bullet

In addition to Cookwise below, Altonbrown.com has these recommendations:

Typhoid Mary: An Urban Historical
by Anthony Bourdain

    In Typhoid Mary, Bourdain, renowned chef and author of Kitchen Confidential (2000), reexamines the legend of Mary Maflon, otherwise known as the infamous Typhoid Mary. Unwittingly responsible for an outbreak of typhoid fever in Oyster Bay, Long Island, in 1904, Mary, a cook, fled when authorities began to suspect that she was a carrier. Resurfacing in New York City, she continued to infect victims with the typhoid bacillus until she was caught and incarcerated by the authorities. Investing a tragic tale with a new twist, Bourdain plays historical detective, providing an entertaining and suspenseful evocation of turn-of-the-century New York.
Barnes & Noble

Pride and Prejudice
by Jane Austin

    Elizabeth Bennet is the perfect Austen heroine: intelligent, generous, sensible, incapable of jealousy or any other major sin. That makes her sound like an insufferable goody-goody, but the truth is she's a completely hip character, who if provoked is not above skewering her antagonist with a piece of her exceptionally sharp -- but always polite -- 18th century wit. The point is, you spend the whole book absolutely fixated on the critical question: will Elizabeth and Mr. Darcy hook up?
Barnes & Noble

The Refrigerator and the Universe:
Understanding the Laws of Energy
by Martin Goldstein, Inge F. Goldstein (Contributor)

    The authors explain the laws of thermodynamics for laypersons. They begin with the historical development of thermodynamics: how attempts by engineers and natural philosophers to understand the nature of heat and how to use it efficiently in heat engines led in the 19th century to the discovery of two fundamental laws of energy. They then show how the laws follow from the atomic theory of matter and give examples of their applicability to such phenomena as the formation of diamonds, how blood carries oxygen, and the history of the universe and evolution of life. Annotation copyright Book News, Inc. Portland, Or.
Barnes & Noble

bullet

The Alton Brown Store at Means Street's web site used to have three books for sale, 2 of which I'll mention here:

Cookwise: The Hows and Whys of Successful Cooking
-by Shirley O. Corriher

    Shirley is featured often in the show and I believe Alton relies heavily on her in his research. Cookwise covers the science and history of cooking in an easy to read format. Those I know who have read it have enjoyed her insights into the world of food. It is currently $24.00 at Barnes & Noble.

Food.jpg (56898 bytes)

Food: A Culinary History
-by Jean-Louis Flandrin, Massimo Montanari,
Albert Sonnenfeld.

It is currently $14.40 at Barnes & Noble. Here's the quote from Means Street

bullet

Food: A Culinary History is a testament to the diversity of human cultures across the centuries. Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America, from the Byzantine Empire to Jewish societies in the Middle Ages, the book is a rich banquet for readers.

bullet

21) Has anyone noticed the similarity between Thomas Dolby and Alton Brown?
bullet

Oh yes. We've wondered about that. Check out my Separated At Birth? page for more comparisons.

horizontal rule

Hit Counter

Last Updated: 08/27/2010