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Alton Brown
Works at a television or web page near you
Attended New England Culinary Institute
Lives in Atlanta, GA
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Alton Brown

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Just a scene from an upcoming #cooksmart 
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Awe, he cut off his finger...
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Mustard dispensers not, um, cutting the mustard? Now there is a solution! http://bit.ly/mustcaddy
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This makes me miss Good Eats so much.
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I wish I could remember what this was besides delicious.
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Ifs yar can'ts remembers, then it be tyme to STOP DRINKING !!!
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Testing bitter liquors today, do you have any favorites?
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In my book "bitter liquors" = potable bitters, things that you might drink with just ice or maybe soda but that also go in cocktails (e.g., Campari). Just plain "bitters" are things that you put a few dashes into other things but you don't drink them straight--Fee Brothers, Peychaud's, Angostura, etc. Am I wrong to think that these are two different things? Is drinking Angostura on the rocks a thing? A lot of these replies are mentioning bitters rather than bitter liquors, as far as I understand the terms.
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CHICKENS! 
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ini ayam nya KT y?
 ·  Translate
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This week, Encyclo-smokia Brown (aka me) and John Hodgman remember our epic barbecue journey, talk facial hair, and hear what happened when John’s Twitterfeed was hacked by a tiny human in his house.

Listen Here>> http://bitly.com/AltoniTunes
Stream Here>> http://bitly.com/Nabcast42
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+Alton Brown , your art skills always impresses me =)
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+Michael Canavino
if you do, you will actually get eggs that kinda look like they are made of stained glass, or tie dyed. taste the same tho...
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Lots of recipes happening in the test kitchen this week.
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E
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Trying out a new method for spun sugar - I'll report back with results.
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....good luck...and hope there was a dome or something to prevent "death by molten sugar" incidents :)
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So we finally perfected the BBQ potato chip. #anybodywanttherecipe? 
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I didn't know that's what they called "steel lotuses"! I just always called it a steamer basket!!! 😳

Thx for the URL to the recipe! 👍😉
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Story
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Just a lowly cook
Introduction
I just gave up the job of writing, directing, and hosting a food show called Good Eats on Food Network. I held this job for 13 years. Now I'm working on new stuff. Oh, and I host a program called Iron Chef America, also on Food Network.

Besides having earned a culinary degree from New England Culinary Institute, I have a Theater degree from the University of Georgia. 

My big break in the film business came when I landed the job of cinematographer on an REM video called The One I Love. After that I directed TV commercials for nearly 10 years. I didn’t like it very much. 

Oh, and by the way...I like to cook. 

The first cook book I ever bought was The Frugal Gourmet. I still use it.
My favorite cook book is the 1962 edition of the Joy Of Cooking. (I like the lovingly illustrated instructions for skinning a squirrel). 
I delivered pizzas in college. 
I learned to cook to get dates. I wasn’t very successful
My specialty is meat. My daughter calls me “the meat whisperer”. 
But when I get tired of cooking, I cook eggs. 
I cook a lot of eggs. 
I’m a pretty decent baker.
I prefer knives forged from Japanese steel...white or blue.
I have a weakness for American cast iron.
I cannot tolerate a unitasker, unless it’s a fire extinguisher.

Motto: That’s another show.
Bragging rights
I’ve written 7 books, the last of which will be released in Sept, 2011. It’s going to be quite heavy, so you know it’s quality stuff.
Education
  • New England Culinary Institute
    2013
  • University of Georgia
    Theater
Basic Information
Gender
Male
Work
Occupation
Just a lowly cook.
Employment
  • a television or web page near you
    present
  • Good Eats
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Atlanta, GA
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