GOOD EATS HISTORY  | 100) How did the show get it's name.  | AB: "AB's wife DeAnna came up with the name. She thought it had a basic, no-nonsense quality to it." | | | | 101) When and where did Good Eats first get it's start? | | AB: "Two pilot episodes (Steak and Potato) were originally produced in 1997. The shows aired on Chicago public television in 1998 and was reviewed enthusiastically by the local press."
--By 'Steak and Potato' he means the episodes Steak Your Claim and This Spud's For You. | | | The PBS station in Chicago was WTTW. Here's the Chicago Tribune's review:
By Steve Johnson, Tribune Television Critic
Published: Friday, July 17, 1998
Section: TEMPO
Page: 4
"Good Eats": Not to be confused with the CLTV/Tribune program "Good Eating," this PBS series attempts to be a cooking show inspired more by MTV than Julia Child. Mostly it succeeds, as writer-host Alton Brown dares vacate the kitchen to actually visit spots where cows are raised, meat thermometers are sold, etc. The spiky, energetic camera work is first rate, the episodes are shot on luxurious film, and Brown's writing and on-camera presence are sharp enough to hold up to the aggressive production. Friday's episode, the second of only two that WTTW-Ch. 11 is airing (11 p.m.), looks at how to cook a steak. But assuming, wisely, that most of us don't know beans about beef, it first shows us where the cuts come from and how to shop for them, and only then explains how to actually treat the meat. A short course: pepper, kosher salt, peanut oil, sear in cast-iron skillet, then bake in extra-hot oven. I hope I'm remembering it right because I plan to try it soon, but, of course, as with any attempt to practice the culinary arts, your results may vary. This lively, well made and refreshingly different show deserves a place at a television table overcrowded with cookie-cutter cooking programs. | | | | 102) When was Good Eats acquired by Food Network? | | AB: "The Food Network acquired the program late in 1998." | | | | 103) What was the original air date for Good Eats on FoodTV? | | AB: "Good Eats premiered on foodtv July 7, 1999. The rest is, well ... " | |
GOOD EATS PROGRAMMING | | 110) At what times does Good Eats air? | | New episodes and the beginning run of a rerun happen on Wednesdays at 9:00 pm Eastern Time. Reruns air on Thursdays at 12:00 am, Saturdays at 9:30 am and 9:00 pm and Sundays at 12:00 am and 6:30 pm.  | Follow-up: In January, 2001 Food Network began airing Good Eats on certain Mondays at 3:30 am for Cable In The Classroom. This special edition has no commercials and may be used for educational purposes, royalty free. | | | Follow-up: In March, 2001 Food Network began airing Good Eats every Monday at 3:30 am when not a Cable In The Classroom Episode. | | | Follow-up: On July 1, 2000 Food Network dropped the Saturday 9:30 am showing. | | | | Follow-up: FN is changing the schedule all the time so it's difficult to say when. To date, though, new episodes air on Wednesday nights at 9:00 pm with only the fewest exceptions. | | | Follow-up: Now it's 10:00 pm. Just check your Tivo or TV Guide. | | | | 111) What is "Good Eats Cable In The Classroom?" | | "Cable In The Classroom" are special episodes of a show, in this case Good Eats, that may be recorded by the viewers for educational purposes. They have no commercials and they automatically come with a 1 year copyright clearance from the air date. Food Network/Alton Brown has also provided lesson plans/teacher's guides to compliment the series. The shows began airing on Monday, January 9th at 3:30 a.m. | |
GOOD EATS CREATION
You can also read the transcript of the show, Behind the Eats,
which covers in detail how the show is created. Writing & Research | | 120) How does Mr. Brown research the information for the show? | | AB: "Books, periodicals, interviews, journals, internet, experimentation, costly culinary training, and one of those things that looks like an 8-ball, with the little window in the bottom. He also has a research assistant as well as a development chef on staff." | | | Follow-up: Read this article from the Atlanta Journal & Constitution about his research. | | | Follow-up: "I have a massive creative team, the problem is there all imaginary - it's just me. The best ideas come when I stop taking the medication." | | | Follow-up: Read my interview with Alton to learn more on the creative process. | | | Follow-up: Rob DeBorde has been researching and writing a goodly number of episodes. He began in season 7. Read my email-interview with him here. | | | | 121) How does Mr. Brown come up with the recipes/topics and method for selecting them for the show? | | AB: "No one really knows." | | Many of the titles of the episodes come from pop culture. See the individual episode information for suggestions. | | | | Follow-up: Read my interview with Alton to learn more on the creative process. | | | | 122) What is the process for writing an episode of Good Eats? | | Beginning with Season #7, Rob DeBorde began co-writing Good Eats. As the seasons went along, Rob began writing more as Alton's work load increased with other projects. You can read more about his process in some email correspondence I had with him here. | | | For a narrative overview of Alton's mental process, read my interview with him here. | | | Watch the episode Behind the Eats (or read the transcript) for an overview of the process and the crew that makes it happen. | | Music | | 130) Where does the show's theme music come from? Does it have a name? | | AB: "The Good Eats theme has no name other than "The Good Eats Theme" - or is it "The Theme from Good Eats"?. It was written especially for the show. (Although it was inspired by the music from the film Get Shorty)" | | | | 131) Who does the music and sound? | | | 132) What information do you have on the Theme Music used in Good Eats? | | Here is a letter I received from Mr. Belden on July 25, 2000 (Reprinted with Permission):
"First, the original 10-note theme was written for the pilot shows (Steak & Spuds) by a composer who used to live here in Atlanta named Nikki Saxxs (no, not the guy from Motley Cr�e). The music that you hear at the Good Eats logo in the opening was performed by him (with Alton & others singing the "Good Eats" lyric), as well as the original music that ended the show.
There were 2 versions of end music, one with Alton adlibbing some lyrics throughout, and one just instrumental. All of the other music, including the 6-second tidbits that happen throughout the show, has been composed/performed by myself. You may have noticed that throughout the second season I have begun to use original music at the end, rather than the same old theme every week ... just to give each show a little more individuality, (much to the encouragement of Alton).
Alton of course gives me plenty of creative direction and ideas for each show, and I learned from working with him back in his film-directing days that his musical input is unique and right on target.
I also do all of the post-production sound for Good Eats as well, which includes recording Alton's voice-overs and the final mixing. You may have also noted a few audio problems in the past (especially the first season). This was a result of the film crew pushing new technology to its limits and being forced to use consumer gear in the field ... not a fun thing. Luckily, technology and budgets have caught up to the demands and I am pleased to note that the sound for season 3 is absolutely fantastic. Listen for a 'rework' of the opening theme for season 3. Don't worry. We aren't changing the now-famous ten notes." | | | | 133) Any other interesting sound/music facts? | | Also, from Mr. Belden, July 25, 2000 (Reprinted with Permission):
"Here are a few silly bits of info for you: | | There have been over 150 versions of the theme recorded for the the 6 second tidbits done to date (not counting season 3!) | | | I have used over 70 different types of instruments playing the theme to date. | | | Every piece of music for Good Eats incorporates that 10 note theme in it somewhere, be it bass notes or some obscure background instrument, but it is always there. The ONLY pieces of music that didn't was the recurring theme in the Fruit Cake show and "Home on the Range" for the Steak show opening. | | | Each regular character for the show has their own theme (i.e. Cousin Ray, Marsha, W, Shirley). | | | The Fruitcake show was the first that didn't use the original music at the end." | | | | | 134) What are the 10 notes that compose the Good Eats theme? | | | 135) What are the programming instructions for my phone if I want this tune to play when I receive a call? | | RTTL Format: goodeats:d=8,o=5,b=120:f#,g,d6,c6,a#,f,f#,g,g,g,4f#,
g,f#,g,p,f#,g,d6,c6,a#,f,f#,g,g,g, | | | Philip's Good Eats ring tone in Nokia format:
//SCKL1581024A3A619DBDBD919585D1CC0400411CCAE5D8618A26C22C
49B6166176186186186174186176186106176186289B08B126D85985D8618
618618000 | | Should all be on one line. | | | The easiest way to get this on your phone is send it as an email message with no subject and only the above line in the message body. | | | Location and Set | | 140) Where are the kitchen scenes taped? | | Seasons 1 to 4 | | They are shot in a real home in the Atlanta area but the house does not belong to Alton. (Post 251.1) | | | At the time, Good Eats was produced by Means St. Productions in Roswell, GA. | | | | Season 5 & 6 | | Alton's own production company, Be Square Productions, began taping Good Eats. They purchased a real house—also in the Atlanta area—solely for use by his company. The kitchen was retrofitted and remodeled to accommodate a video crew, lights, etc. for video taping. It belongs to the two producers of the show, Dana Popoff and Marion Laney. See FAQ #141 below. | | | | Season 7 & 8 | | Due to pressures from the neighbors of the home where the crew was taping, they resigned themselves to moving into a video facility. They moved to a facility in the Atlanta area and replicated the kitchen from the real house. The end of the living room and the outside scenery are all fake, i.e. they are photographs, blown up to 1:1 scale and hung from the ceiling. They are, however, actual pictures of the original home's fireplace, couch and outside view. All of the appliances in the kitchen are real, However, the only things that work in the kitchen are the stove top and the sink. Everything else is non-functional (ex: microwave, ovens, fridge, etc.). The interesting fact is that no one revealed this change from house to set until season 8. And no one on my message board or in journalistic print noted it either. Here's my scoop about it saved for posterity. | | | | Season 9 and on | | Be Squared Productions eventually purchased their own production and test-kitchen facility and moved the kitchen set there. This is the location featured in the Season 9 episode, Behind the Eats that aired in July, 2006. | | | | | 141) Is there any more info on the season 5 & 6 house? | | The GE home was featured in Home Magazine in February, 2003. Here's some info about it: | | The home is actually owned by Dana Popoff (line producer) and Marion Laney (director of photography) who live there full-time. | | | The house was used for taping episodes of GE three weeks before they actually moved in. | | | A 7-foot section of the work island is built on wheels so that it can be moved into various positions or simply out of the way for a scene set-up. It was custom built to match the Canac semi-custom cabinets used in the kitchen. | | | The ceiling has a 12 foot square grid of pipe suspended from the ceiling for hanging lighting, microphones and other set pieces. It can be removed easily if the house is ever sold in the future. | | | The countertops are all green soapstone. The backsplash is a trompe l'oeil* painting on wood to match the stone. | | *French: "deceive the eye" Style of representation in which a painted object is intended to deceive the viewer into believing it is the object itself. First employed by the ancient Greeks, trompe l'oeil was also popular with Roman muralists. Since the early Renaissance, European painters have used trompe l'oeil to create false frames from which the contents of still lifes or portraits seemed to spill, and to paint windowlike images that appeared to be actual openings in a wall or ceiling. | | | | There is an open bar area which has a Viking wine cooler. | | | Kitchen hardware contact information from the magazine: | | Dishwasher, ovens, refrigerator, 6-burner stovetop, downdraft vent and wine cooler all by Viking: 888-845-4641 | | | Windows by Monarch: 256-831-7000 | | | Whole home vacuum with sweeper intake in toe kick of kitchen cabinets by Hoover: 800-891-5696 | | | Faucet on large sink by Blanco, model Modera: 800-451-5782 | | | Microwave and food processor by KitchenAid: 800-422-1230 | | | Ceiling fan by Hunter | | | | | | 142) Has Alton's real house ever been used in an episode? | | Yes. The house used in Give Peas a Chance was AB's in Marietta, GA. It was also used for Food Network's All Star Thanksgiving Special. There have also been many "grilling" scenes that were shot there as if it were the backyard of the house in seasons 5 and on. Any scenes at the grill with the arbor over it and the French doors behind him were at his house. Alton moved from this house in 2006. | | | | 143) What are those posters on the wall of the house in Seasons 1-4? | | Here are the ones I could find: | P�tes Baroni is a poster (1921) by Leonetto Cappiello (1875-1942). It costs $27.00 from AllPosters.com. The poster is advertising spaghetti. |  | | Buitoni is a poster (1928) by Federico Seneca (1891-1976). It costs $19.80 from AllPosters.com. |  | | Miscela Leone is a vintage Italian advertising art poster for Coffee in Italy. This art deco piece features a cup of hot coffee poured right out of a box. |  | | | | | 144) What is Alton's kosher salt container? | | -
The kosher salt container as seen on many of the Good Eats episodes is not, in reality, a salt container. It is a Stainless Steel Cheese Server which one can find at Williams-Sonoma. It costs $28.00 (July, 2000) plus shipping and handling. It is composed of 18/10 stainless steel and glass and is made in Italy. It holds 1 cup and is 4-3/4" in diameter and 2-1/4" high. If this one is too pricey, check out the list of other cheese servers I've made: Cheese Servers -
Follow-up: This particular model is no longer being sold. | 
W&S's | -
Follow-up: Alton stated at Atlanta's BBQ and Blues Fest, 2000 that he's working a supplier for a salt container of his own design. -
Follow-up: Beginning in season #4, Alton appears to have begun using another brand of server. -
Follow-up: Alton is selling his own version at altonbrown.com. However, the first sales of his device sold out in two days. He says he'll be getting more soon. -
Follow-up: He's mentioned more are on their way and might be ready by July, 2002. -
Follow-up: They began reselling on 11.05.2002. | 
AB's | | | | | 145) What's the scoop on the objects in the kitchen (besides the salt container)? | | -
The Chicken
From Alton Brown: "The chicken is paper m�ch�. I got it at a store in Chapel Hill NC called A Southern Season. It originally hung from a large parachute, but I think it looks better on its rear." (Post 1666.1) -
Follow-up from A Southern Season:
"We have received quite a few calls and emails from viewers in desperate search for the papier m�ch� chicken that is on display in your on-air kitchen.
We understand that it was a gift from your mother after visiting our store, A Southern Season, in Chapel Hill, NC some years ago.
Sadly, the supplier no longer has access to the product and there are no more to be had. We have been unable to locate anything similar despite an exhaustive search. Please let all your viewers know how very sorry we are to disappoint them. Yours is truly a real treasure now that they are no longer
available!" (Post 2542) |  Paul Merchant holding The Chicken at
Atlanta's BBQ & Blues Fest, 2000 | -
Blue Retro Rocket Lamp
You can find them at the Retro Lounge. |  | -
The Dinosaur Spray Bottle
From my interview, it came from Target several years before being introduced to the show. There are no distinguishing marks on it to indicate who made it or whether it is still available. | | | | | | 146) Where did the pictures come from in the new kitchen in Seasons 5 and on? | | The Fork and Spoon and the more famous Chicken with a Bowler Hat was a commissioned art piece for Good Eats painted by Kathleen Denson. She owns Artisan Faux Finishes. email: artisankat@comcast.net | | Wardrobe | | 150) Where does Mr. Brown get his wardrobe for the show? | | AB: "My wardrobe is handled by my wife DeAnna who just picks things up as she sees them. ... Most of my Hawaiian shirts are made by either Diamond Head or Pineapple Juice." (Post 1234.2) | | | Follow Up: Wardrobe is now handled by Mandy Kibler, the Key Wardrobe specialist at GE. | | Good Eats Production | | 160) What's the process for making an episode of Good Eats (at Means Street)?
As best as I can determine and with my little journalistic skills, here's what I know about Seasons 1 to 4: | | Alton first spends several months researching the various topics for the episodes he plans to do for the next season. He uses the web in part and has mentioned some of the sites here. | | | Once the majority of the scripts are laid out, pre-production commences. It consists of lining up talent, props, food, cooking supplies, location shots, special photography equipment and anything needed for video taping. | | | As mentioned in FAQ 115 above, Good Eats is filmed out of sequence. In the first season they shot the locations first and then the kitchen scenes. In the following seasons they reversed that approach. Using the later method they were better able to deduce the amount of time needed for location shots where previously it caused editing problems. The Kitchen scenes take about a month to record while the location shots depend on season and weather conditions. It may take several months to cover all of the material needed for each season. | | |  Taping was done using a Canon XL1. Everything is done in digital format: video, sound, etc. During recording the raw footage was sent back to Means Street where it is duplicated and stored for later editing. | | | Once all of the scenes were recorded, editing could begin. The editor, Larry Krantz, used the Avid editing system. The earlier episodes used the Macintosh platform while the later episodes used the Windows platform. The editor copied the tapes into the Avid memory using a lower resolution. Using Alton's guidelines and script he decided how the scenes would best fit together taking into consideration such things as time restraints, flow and quality of each shot. Needless to say, there was always material left over that could not be used. For the 30 minute time slot given for Good Eats, only 20:30 were actually used by the show. The rest of the time was given to advertisements. | | | Once the scene was edited it was sent to the sound designer, Patrick Belden, who then added music, voice-overs, sound effects and any sound corrections due to location noise, glitches, etc. Sometimes dialogue was difficult to understand due to site conditions and so there had to be dialogue replacement. This was where Alton or the character would say exactly the same thing that was said during taping but in a studio. That new material was then placed on top of the previous audio as seamlessly as possible. The music for seasons 1 and 2 were analog but seasons 3 and 4 were completely digital. | | | Once the audio is complete, all of the new sound components as well as the raw footage along with the editing queues were sent to Outback Inc. for final assembly and graphics addition. Outback took the editing queues (which are all based off a non-duplicated time format) and applied that to the higher resolution stock footage. Mr. Belden's sounds were added as were graphics such as the show slides, recipe information, arrows and other text. Special effects were also inserted and the overall image was color corrected and cleaned up if needed. | | | Before any episode was aired, it was reviewed by both Alton and Food Network. Any discrepancies or errors were sent back to editing, sound or Outback for correction depending on the need. It is not atypical to still have scenes being reviewed even though the new season has already begun. | | | I assume the above is essentially the same process for Alton's company, Be Squared, with some steps being performed by different people. | | | | 161) How is the show made from Season 5 and on? | | On July 29, 2006, Food Network aired the show, Behind the Eats, which showed the creation process from AB's mind to finish on how the show is made. Watch this episode (or read the transcript for more current information). | |
SHOW FACTS | | 170) Is W Alton's real-life wife? | | No. Vickie Eng is an actress. She's is also Alton Brown's chiropractor and works in the Atlanta area. They are not related. | | | | 171) Is Marsha Brown Alton's real-life sister? | | No. Marsha Brown is played by Merrilyn Crouch, a professional actress from California and is not related to Mr. Brown. | | | | 172) Okay then, what episodes have Alton's real family members been in?
Behind the Eats revealed a lot of what happens behind the scenes. Here's who and when: | | Alton's daughter, Zoey: -
Pantry Raid IV: Comb Alone (Little Girl, 2001-07-11) -
Circle of Life (Small Girl, 2004-07-21) -
Curious Yet Tasty Avocado Experiment (Girl, 2005-11-02) -
Milk Made (Little Miss Muffet, 2007-06-06) -
Popover Sometime (British Spit Jack Girl, 2008-06-09) -
Tuna, Surprise (Herself, 2008-07-07) -
Oh My, Meat Pie (Milk Girl, 2008-10-27) -
Crustacean Nation IV (Screaming Girl, 2009-04-27) -
Undercover Veggies (AB's Niece, 2009-06-08) -
Good Eats Turn 10 (Herself, 2009-10-10) -
American Classics V: A Pound of Cake (Little Girl, 2009-10-26) -
The Once and Future Fish (AB's Granddaughter, 2009-11-02) -
Devil of a Cake (Exorist Girl, 2010-03-14) | | | Alton's mother: | | | Alton's grandmother, Ma Mae, has been in 2 episodes.
She passed away on November 26, 2001: | | | Alton's wife, DeAnna, has never been on a traditional Good Eats episode except for the Behind the Eats episode and Good Eats Turns 10 as herself. | | | B. A. is a fictional character and is played, of course, by AB ... but you knew that already. | | | | 173) What happed to The Egg Files III and IV? | | According to a fan who asked him this very question at the Biltmore book signing in August, 2002, there was a III and IV, he just didn't number them nor call them "The Egg Files". | | The Egg Files I (Scrambled Eggs, Over Easy and Curd) (Episode 3, Season 1) | | | The Egg Files II: Man With A Flan (Flan) (Episode 31, Season 3) | | | The Egg Files III: Let Them Eat Foam (Angel food cake) (Episode 48, Season 4) | | | The Egg Files IV: Mayo Clinic (Mayonnaise) (Episode 52, Season 4) | | | The Egg Files V: Quantum Foam (Souffl�) (Episode 74, Season 6) | | | The Egg Files VI: French Flop: (Omlette) (Episode 38, Season 7) | | | The Egg Files 7: Meringue (Episode 240, Season 14) | | | | | 174) What happened to True Brew III? | | The beer episode, Amber Waves, was the untitled True Brew III.
(This has been confirmed via an email from the producer of the show.) | | | | 175) What other shows have series?
(This does not include the 2-part episodes Tenderloin and Water) | | American Classics (All begin with AB in front of the American Flag) | | American Classics I: Spinach Salad (Episode 171, Season 10) | | | American Classics II: Apple of My Pie (Episode 185, Season 11) | | | American Classics III: Creole In A Bowl (Episode 199, Season 12) | | | American Classics IV: Spaghetti and Meat Sauce (Episode 209, Season 13) | | | American Classics V: A Pound of Cake (Episode 216, Season 13) | | | American Classics VI: Raising the Bar Again (Episode 222, Season 13) | | | American Classics VII: Don't be Chicken of Dumplings (Episode 225, Season 13) | | | American Classics VIII: Tacos (Episode 234, Season 14) | | | American Classics 9: Pumpkin Pie (Episode 239, Season 14) | | | | Cheese:
See FAQ 177 below for an explanation of the 2nd title | | | Chocolate | | | Cocktails | | | Flat Foods | | | Frying | | Fry Hard (Frying) (Episode 23, Season 2) | | | Fry Hard II: The Chicken (Episode 45, Season 4) | | | Fry Hard III: Fry Turkey Fry (Episode 163, Season 10) | | | Fry Hard III: Tempura (Episode 235, Season 14)*
*This "Fry Hard III" is a FN moniker and may not be an actual Fry Hard series | | | | Ice Cream | | | Oat Cuisine | | | Pantry Items | | Pantry Raid I: "Use Your Noodle" (Spaghetti) (Episode 11, Season 1) | | See Pasta below. This episode falls into both the Pantry Raid and Use Your Noodle categories. | | | | Pantry Raid II: Seeing Red (Tomato Sauce) (Episode 25, Season 2) | | | Pantry Raid III: Cool Beans (Episode 38, Season 3) | | | Pantry Raid IV: Comb Alone (Honey) (Episode 50, Season 4) | | | Pantry Raid V: Good Wine Gone Bad (Vinegar) (Episode 137, Season 9) | | | Pantry Raid VI: Lentils (Episode 164, Season 10) | | | Pantry Raid VII: Tuna, Surprise (Episode 193, Season 12) Alvin the Tuna accuses AB of "pump(ing) out another one of those pantry raid shows." | | | Pantry Raid 8-9: After Pantry Raid 7 above, Good Eats began arbitrarily selecting numbers for this series. Food Network often droped the number on a series (not Good Eats) which threw the numbering system out of whack. (Hence this FAQ.) So to get over them being accurate, GE might just pick a number out of queue. | | | Pantry Raid X: Dark Side of the Cane | | | Pantry Raid XI, does not exist, see 8-9 above | | | Pantry Raid XII: Turning Japanese (Episode 218, Season 13) | | | Pantry Raid Thirteen: Destination Chickpea (Episode 241, Season 13) | | | | Pasta:
See FAQ 177 below for an explanation of the 2nd title | | | Potatoes | | | Preserving | | | Salad | | | Sea Food: Crustaceans | | | Sea Food: Shells | | | Squash | | | Squid | | | Tortillas | | | | 176) What foods have shown up in the Food Gallery?
Editor's note: It seems that once AB covers a subject, it no longer belongs in the "Food Gallery", but I include them here since they once were. | | CHILDHOOD NIGHTMARES (from the show #41, Head Games)
The "eat-them-they're-good-for-you" foods. | | Peas | | | Liver | | | Prune Juice | | | Bran Cereal | | | Cabbage | | | Spinach (replaces Cabbage at the end) | | | | HEARTBREAK HOTEL (from the show #62, The Trouble with Cheesecake)
Those recipes, which despite lavishings of time, attention and money tend to bite the hand of those that make them. | | Beef Wellington | | | Souffl� | | | Bouillabaisse | | | Cheesecake | | | | ORNERY EDIBLES (from the show #71, The Choke's On You)
Ingredients which revel in rousing cooks' consternation. | | Pomegranate | | | Green Bean | | | Blue Crab | | | Artichoke | | | | PANTRY WITH A PULSE (from the show #87, Crustacean Nation III: Feeling Crabby)
Where feast meets phobia. | | Oyster | | | Roquefort Cheese | | | Crab | | | | PUDDING (from the show #120, Puddin' Head Blues)
Note: AB doesn't call this a "Food Gallery" but the tone, lighting and music indicate that it is: | | Boudin Rouge ("Blood Pudding") and Hot Dogs | | | Yorkshire Pudding (a baked popover) &
Christmas Pudding (a boiled and booze-drenched fruitcake)
(Only they're not really puddings at all.) | | | Hasty Pudding, a.k.a. loblolly (a Colonial cornmeal) | | | Mousse (inclusion of whipped egg whites and/or cream) | | | Custard's (inclusion of egg yolk) | | | Pudding (always thickened with starch) | | | | FLAT FOODS (from the show #147, Flat is Beautiful III)
Journey onto another plane; a plane which happens to be rather lacking in one dimension
Note: Again, AB doesn't call this a "Food Gallery" but it clearly is. | | Pizza | | | Flank Steak | | | Pancake ... all lacking in one dimension (the vertical or Z axis, I assume) | | | Flounder | | | | HOME COOKED HORRORS (from the show #154, Cubing Around)
Suppertime nightmares of our youth | | Liver and Onions | | | Beets | | | Mom's "Don't Ask, Don't Tell" Casserole | | | Cubed Steak | | | | VEGETAL HALL OF FAME (from the show #187, If It Ain't Broccoli, Don't Fix It)
(these items have been shut down due to past episodes, all of them have "Installation Closed" on the pedistals) | | Spinach (also in Childhood Nightmares above) | | | Peas (also in Childhood Nightmares above) | | | Beets (alto in Home Cooked Horrors above) | | | Dark Leafy Greens | | | Broccoli | | | | DREADED DESSERTS (from the show #200, Switched on Baklava)
(a peculiar hall which houses foods much feared, not for their flavors, but for the struggles required to put them to plate) | | Confoundingly Contradictory Baked Alaska | | | The tempestuously temperamental Tarte Tatin | | | Notorious Baklava | | | | EXPERIMENTAL EXHIBIT (from the show #207, Crustacean Nation IV)
(That looks into the future of food ... or, rather, at one of many possible futures of food: they're gone, vamoose, vanished, as in, extinct ... or very nearly so.) | | Majestic blue-fin tuna: the warm-blooded bullet of the deep | | | Cod, the ground fish that changed the world | | | Homarus americanus; the lobster | | | Crawfish a.k.a. crawdads, crawdaddies, crayfish, lollies, mudbugs, yannies, ditchbugs | | | | | 177) Why are there two "Use Your Noodle II" episodes and which episode belongs where? | | I don't believe they meant to have two episodes with the same name, but that's what happened—at least during the original airing.
The first "Use Your Noodle II" episode was EA1E10, the macaroni and cheese show. Food Network has the episode entitled For Whom the Cheese Melts 2 which is what it should have been. Then next year, the ravioli show, EA1F15, aired and had the same name.
The first "Use Your Noodle" show as also considered a Pantry Raid show. Thus, show on Spaghetti spawned 2 spin-offs: pasta and pantry items. So, Use Your Noodle is listed in both categories.
When first aired, it appeared that, in a quirk of the show, Use Your Noodle II (Ravioli), wasn't counted as a Pantry Raid episode. But season 14 (8 years later) brought 2 more "Use Your Noodle" shows: #3 Lasagna and #4 Asian Noodles. This now created the noodle series thus clarifying the macaroni show should have been another For Whom the Cheese Melts episode. But as it stands now, the macaroni episode was counted as a noodle episode and thus also has feet in 2 categories: cheese and pasta.
All of this confusion gave rise to the ravioli show also being named Use Your Noodle II, to which I give you the following screen shows for both. |  Mac and Cheese |  Ravioli | | | | | 178) Has Good Eats ever won an award? | | It was nominated for the James Beard Foundation 2000 Award in the category of Viking Range Best Food Television Journalism. James Beard is considered the father of American Gastronomy. It is said of Mr. Beard that "Throughout his life, he pursued, advocated the highest standards, and served as a mentor to emerging talents in the field of the culinary arts." The 'Oscars of the food world' is the James Beard Foundation Award. They celebrate fine cuisine and Mr. Beard's birthday. The specific show that Good Eats was nominated for was the Bird in Hand episode, later renamed to A Bird In The Pan. | | | | 179) Are there any alternate titles to shows? | | When Rob DeBorde co-authored a show, he sometimes suggested titles for them. Here are his suggestions if he's had them. It also makes a convenient list of the shows he's done. | | Season 7 (2003) | | 1. Sweet Potatoes: --no title-- | | | 2. Muffins: "The Muffin Made Man" | | | 3. Crab: "Crustacean Nation 3: Claws 2 - The Revenge" | | | 4. Alternative Grains: "Grain Expectations" | | | 5. Candy: "It Came from Beyond the Candy Store" | | | 6. Sausages: --no title-- | | | 7. Pouch Cooking: "Bag It" | | | 8. Holiday Cookies: "The Cookie Clause" | | | 9. Bananas: "Bananaramapolooza" | | | 10. Nuts: "Some Times You Feel Like a Nut" | | | 11. Toast: "Crusty the Toast" | | | | Season 8 (2004) | | 12. Oysters: "Oysterville" | | | 13. Flat Meats: --no title-- | | | 14. Wontons: "Wonton Ways" | | | 15. Cornmeal: "True Grits" | | | 16. Melons: "Melondrama" | | | 17. Sandwiches: "Sandwich Craft" | | | 18. Greens: "Jo's Mean Greans" | | | 19. Rice 2: --no title-- | | | 20. Myths: --no title-- | | | | Season 9 (2005) | | 21. Peas: "Eat Your Peas!" | | | 22. Cobbler: --no title-- | | | 23. Flatfish: "Flatfish Society" | | | 24. Waffles: --no title-- | | | 25. Vanilla: --no title-- | | | 26. Olives: --no title-- | | | 27. Scallops: --no title-- | | | 28. Pad Thai: "Pad Thai Me Up" | | | | Season 10 (2006) | | 29. Breakfast Rolls: "The Cin-A-Man Can" | | | 30. Cube Steak: "Steak3" | | | 31. Peppercorns: --no title-- | | | 32. Peaches: "Peaches & Dreams" | | | 33. Squid 2: "Calamari Karma" | | | 34. Tortilla 2: --no title-- | | | 35. Okra: "Okraphobia" | | | 36. Gumbo: --no title-- | | | 37. Pomegranate: "Pomegranate from Another Planet" | | | 38. Corned Beef: "Where's the (Corned) Beef?" | | | 39. Lentils: --no title-- | | | 40. Spinach Salad: "Where There's a Wilt …" | | | 41. Espresso: "Italian Espresso-ism" | | | | Season 11 (2007) | | 42. Substitutions: --no title-- | | | 43. Coconut: "Grated Expectations" | | | 44. Whole Fish: "Whole Anxiety" | | | 45. Cucumbers: "Cuclear Proliferation" | | | 46. Green Beans: "Bean Stalker" | | | 47. Blueberries: "Blu Season" | | | 48. Peanuts: "Goober, My Goober" | | | 49. Apple Pie: "American Pie" | | | 50. Broccoli: "Broccoli's Burden" | | | 51. Cupcakes: "All Your Cupcake are Belong to Us" | | | | Season 12 (2008) | | 52. Crackers: | | | 53. Salmon: | | | |
CONTACT INFO | | 180) Where can I write Alton Brown or Good Eats with Fan Mail? | | If you have professional interests in contacting him, then write Amy Voll, Alton's media contact (taken from altonbrown.com):
amy@firstnamemedia.com. | | | Otherwise, write Food Network for any fan mail. | | | 
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