I feel it is time to shut this Q&A down to new questions. There are about 20 topics that Alton needs to get to in the public forum, and dozens still waiting to be released from the moderation queue. We'll be leaving this open for Alton to reply to questions as long as he is willing. But unfortunately, I doubt he'll be able to get through everything, so there's no point in accepting more questions.
A lot of the questions that haven't been released seem to be ones that should be posted in our regular forums, so I hope the new members who came to eGullet for Alton Brown's Q&A stick around and post them in the appropriate forum. Actually, as I have time over the next few days, I may move some of these myself. Like this one, about grinding nuts
, which I felt would get a good response in the Pastry & Baking Forum
If your question did not make it to the forum and you would like the text sent back to you so you can post it elsewhere on eGullet, just send me a PM (click the Messages link, under the Members link, in the upper right hand portion of the screen) and I'll send it back to you.
Thanks for your understanding and I hope you enjoy the rest of the Q&A even if your question doesn't get answered.
May 30, 2004
Congratulations to the following members for winning a copy of Alton Brown's Gear for Your Kitchen
. Please send me your mailing address so AB's publisher can send you your book:chicagowench
In addition, Alton said he will try to get to some more of the remaining questions this weekend. Unfortunately he's been having trouble with his ISP. We all know how that goes!
~~~I just wanted to add a big THANK YOU to Alton Brown for participating in this eGullet Q&A.
Edited by Rachel Perlow, 12 June 2004 - 07:26 AM.