I saw Alton cook a rib roast last night with a flower pot. I've seen him use other items for cooking before too but for some reason seeing him use a flower pot like that really got me.
If I were a professional chef, he'd be the only person who would intimidate me.
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"You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer."
bah, I don't have 3 days to prepare. Might have to try it with the other half I have frozen right now, when I decide to cook it. Wound up getting an 8.5lb roast when I asked for 4-5lbs.
Yeah he did. I cringed. He made a couple of other small mistakes, mostly terminology. He pitched the yeast straight from the fridge into 87*F wort.
__________________ Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP Drinking in the Bottle: Conditioning: Fermenting: Planning:
I'm the only meat eater in the house so things like roasts just aren't practical for me to cook. I wish they were, I like a good juicy roast but not enough to eat on it for 2 weeks straight.
I really don't get the vegetarian thing........
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"You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer."
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Alton Brown is the Man!
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