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

I'm Just Here For More Food

    Alton's book, I'm Just Here For More Food, had "several" errors in its first printing (2004). This page will attempt to document them and provide corrections. Notes with an asterisk came from Amy Voll, Alton's Media Contact.

Page
Location

Error

Correction
14
1st Paragraph
and
18
Last Paragraph		 On page 14 AB writes
"I've seen a cup of flour weigh anywhere between 3 TO 6 ounces."

But on page 18 writes
"I've seen a cup of flour weigh ANYWHERE from 3 TO 5 ounces, depending on who was doing the scooping."

 Is it 5 or 6? We may never know. :)
35
1st Paragraph		 "They manifest themselves in vegetable oils including peanut oil, safflower oil, soybean oil, corn oil, and safflower oil." What's the missing oil that should replace the 2nd mention of safflower oil?
42
2nd Paragraph		 "... —besides being used in the noodle word— ..." should be world
47
Sidebar		 "When you consider the fact that most eggs are packed within a couple days of hatching, ..." should be being laid
50
"Fact" Sidebar		 "... egg contains a nearly perfectly balance collection of amino acids." should be balanced
60
Shortening Sidebar		 "... recipes that call for its use more consistent." should be use ARE more
71
Top of page, Fact Sidebar		 "All baking powders available this country ..." should be available IN this
73, Step 2
and
75, Sidebar		 Page 73:
"To use instant yeast in a recipe calling for active dry, just substitute them one for one. It's not exact, but it's close enough."

Page 75:
"If a recipe calls for active dry yeast and you want to use instant yeast, cut the amount called for by a quarter to make up for the fact that many of the active dry cells would have been dead anyway."

 so, which is it?
79
Side note		 "Emporer" should be Emperor
120*
THE DRY GOODS		 Baking Powder: 28g, 1oz, 1 teaspoon should be 3g, 1/8 oz
Baking Soda: 5g, 1/4 oz, 1/4 teaspoon should be 1.5g, < 1/8 oz
139*
THE FAT		 Plain yogurt: (missing weight), 1 cup should be 92g, 3.3 oz
141
Step 6		 "Combine the Wet Works 2 and beat well." There is no Wet Works 2, and on page 140 it's called The Liquid
147
3rd instruction about kneading		 It says to follow the instructions for rolling out the dough "according to the directions on page 143." technically, the directions are on page 142, and it doesn't explain anything about rolling out dough into a round, only about kneading
157
Clarified butter sidebar		 "Since butter less dense than water, ..." should be butter IS less
164*
Step 5		 "Slide your hand under the baking sheet and flip the whole thing over." should then add Peel back the remaining plastic covering the dough.
180
3rd Paragraph		 "Just toss a 2 cups of shortening ..." should just be toss 2 cups
184
THE DRY GOODS		 Baking soda: 3g, <1/4 oz, 2 teaspoons should read 12g, 1/2 oz
188-189*
Plain Ole Brownies		 Completely replace the recipe in the book with the following:
Hardware:
bulletDigital scale
bulletWet measuring cups
bulletDry measuring cups
bulletMeasuring spoons
bulletFood processor
bullet8-inch square aluminum cake pan
bulletElectric stand mixer fitted with whisk attachment
bulletMedium saucepan
bulletMedium mixing bowl
bulletBalloon whisk
bulletRubber or silicone spatula
bulletParchment paper
bulletToothpick
bulletCooling rack
bulletPizza cutter.

THE CHOCOLATE
Cocoa powder: 1 1/3 cups (113 grams/4 ounces)
All-purpose flour: 2/3 cup (99 grams/3-1/2 ounces), sifted
Kosher salt: 1/2 teaspoon (3 grams/less than 1/8 ounce)

THE WET WORKS
Eggs: 4 large (200 grams/7 ounces)
Vanilla extract: 2 teaspoons (9 grams/1/3 ounce)
Sugar: 1 cup (198 grams/7 ounces), sifted
Brown sugar: 1 cup (227 grams/8 ounces), sifted
Unsalted butter: 2 sticks (1 cup/227 grams/8 ounces), melted

 THE EXTRAS
Walnuts: 1 cup (85 grams/3 ounces)
Baker’s Joy or AB’s Kustom Kitchen Lube for the pan
bulletPlace an oven rack in position C and preheat the oven to 350°F. Prepare an 8-inch aluminum baking pan (see pages 180-183).
bulletSift together the dry ingredients in the food processor.
bulletIn an electric stand mixer fitted with a whisk attachment, whip the eggs at medium speed until light (both in texture and color). Add the vanilla.
bulletMix the sugars together, reduce the mixer speed to 30-percent power, and add the sugars to the eggs, incorporating thoroughly.
bulletAdd the butter and remaining dry ingredients in three alternating doses, starting with the wet and finishing with the dry. Fold in the nuts.
bulletPour the batter into the prepared pan and bake for 55 to 60 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.
bulletRemove the pan to a cooling rack and resist the temptation to cut until the brownies are completely cool. When ready, cut into squares with a pizza cutter.

Yield: Sixteen 2-inch square brownies
196*
THE DRY GOODS		 Baking soda: 6g, <1/4oz, 1 tablespoon should be 12g, or 1/2 oz, or 2 tsp.
235
Starter sidebar		 "If you use your starter once every two weeks, it should last foreve as long as you feed it." should be forever
238*
THE DRY GOODS, ingredient list & steps		 "Chewable children's aspirin" should be vitamin C
All-purpose flour: 454 g, 1 lb, 8 cups should be 227g, 1/2 lb, 4 cups
"Dissolve the children's aspirin in the warm water, ..." should be vitamin C
252
Note on bottom of page		 "+12 ounces bread flour (a bit more chew)" should be chewy
Several folks have had a gooey mess with the given recipe: too much liquid to flour Don't know. Have to wait on AB.
254*
THE LIQUID section		 Water: 152 g, 5 1/3 oz, 2/3 cup, divided should be 13 oz, 1 2/3 cups, divided into 1 cup and 2/3 cups
260*
THE LIQUID section,
Steps 1 & 2		 Water: 277g, 8 oz, 1 cup should be 13 oz, 1 2/3 cups, divided into 1 cups and 2/3 cups
"Bring the water to a boil in small saucepan ..." should be 1 cup water
"Add the Liquid to the saucepan ..." should be the remaining water
281*
5th Paragraph		 "In a food processor, sift together the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter and cook for 2 minutes. Then whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat." "Combine the heated milk, dry mustard, garlic powder, and salt in a tightly covered container and shake well to mix. Whisk the milk mixture into the roux and return the heat to high. As soon as the mixture comes to a boil, remove the pan from the heat."
284
THE WET WORKS section		 The recipe calls for "scallions" but the illustration on p. 285 shows "green onions" scallions and green onions are the same thing
291
Scalding Sidebar		 "Scalding means to bring milk and cream mixture just to a simmer, ..." should be bring A milk
306*
THE BASE, Prep		 "see page xxx" should be 304
314
1st Paragraph		 "Break up the graham crackers, drop them in work bowl of a food processor ..." should be "drop them in A work bowl"