Alton Brown

Hey Andrew…I do remember you but I lost your card…I’d sure like that info again as I am having some peculiar problems with two of my macs. You can drop me a line at altonbrown@hotmail.com if you like. Cleanup is serious business and big business which is a shame because besides good ole soap and water the only thing you need is bleach. I do most of my cleanup with a sanitizing solution containing 1 tablespoon of bleach per quart of water. I keep this in a spritz bottle by the sink. At that concentration it can kill just about anything. Although they’re quite popular these days I avoid all “antibacterial” soaps and such. Not only are these sub-therapeutic levels no better at nuking germs than soap and warm water, there is a mounting pile of research that shows that the bugs are building stiff resistances to the drugs…not good.

Squids, it’s hard not to notice the increase of food allergy/intolerance in our population. My daughter has a mild peanut allergy and she has problems with soy products as well. I not an allergist nor am I an epidemiologist but I do suspect that the problem stems from over-exposure to certain products via processed foods which I generally hold to be evil. But again, this is just a hunch on my part. My problem with oysters isn’t an allergy but an intolerance developed in my late twenties. As for lactose intolerance, I have a theory that it is an evolutionary process. People of North European extraction are typically the only people on Earth who are not lactose intolerant to some degree. As we move on to a more diverse diet, I suspect those of us that fall into that group are simply coming into line with the rest of the planet. But then again, I could be wrong. A

There are so many books on the subject that it's tough to choose but I'd have to say my favorites are: The Food Chronology (Trager) The Dictionary of American Food And Drink (Mariani) Rare Bits (Stevens) Good luck with the Cream Cake. A

The correct way to address typhoid Mary is to report her to the manager of the meat department. You sir, have tapped into my deepest fear. That somehow, despite my research and relative thoroughness do something on Good Eats that actually makes things worse. It’s the fear of every producer and network which is why we’re all required to carry something called “errors and omissions” insurance…a kind of malpractice coverage for television people. I have spent many a sleepless night, wracked with paranoia that someone will use my work to do damage to themselves…but then I’m more paranoid than the average guy. As for poultry, it’s scary stuff but it’s not nuclear waste. What’s funny/ironic is that your lady of the latex gloves was actually making things worse while trying to protect herself. She would have been better off simply bare-handing the chicken and following up with a dab of sanitizer. That said, I wouldn’t have minded her post-poultry gropings so much because the way I see it, I’d be cooking all those meats anyway. But that’s just me. A

Laura, If you really don’t like PR I’m perplexed at why you spent all these years getting a masters in it. So, I’d say get a job at a PR firm that specializes in the food industry…amass a bunch of contacts, learn everything you can about food and go from there. Do not use your love of the subject to avoid your own career. Use that masters degree! You earned it, you paid for it, don’t waste it. You do not need more schooling gosh darn it. Heck if I’d had a masters in anything I’d be better off than I am now. A

Scott, You are clearly a freak. The only way Haggis is good is when all the other food is gone…including small newts and thistles. Now to your question: I love the Frugal Gourmet. I loved the show and the books which I still use. I’m very sorry that he made choices in his personal life that resulted in the demise of his professional life. I think the only person that did more for cooking in this country was/is Julia Child. I’ll be honest, I don’t watch a lot of food shows. People often ask me what I like and I have to make up answers. I think that there are a lot of shows that come very close to being good but they fall short. I should add that Good Eats often falls short too. You mentioned Cook’s Tour. That show really frustrated me because it could have been really great. A

All the products you mention can be fabulous tools and I'm all for their use as long as they're not being used to sidestep proper procedures. What I mean is that if they're being used creatively for their unique attributes, great. If they're being used in place of "real" ingredients, as they are in processed foods, then I don't think that's such a great idea.

Passionate. Well, I'm feeling pretty passionate about politics these days but being a lowly cook I don't think my opinions merit discussion here. I’m passionate about music, especially what I music like A3 and Mocean Worker. I’m passionate about the paintings of Mark Ryden who I think has been poking around my notebooks. I’m also into the photography of Symon Chow (www.1027g.com). As for food, I’m very into baking right now, because of working on the book. I’m also obsessed with motorcycling and I do mean obsessed. As for more serious matters, I’m passionate about this country getting off it’s fat butt and getting into shape. I see a lot of very heavy people at my demos and book signings and I don’t like that. They come up and they’re so nice and they say “gosh we love food and love your show” and I want to say “I think you might lay off both and go for a walk”. I’ve never actually said this because it would be mean but it really worries me. Sorry for rambling.

I've wanted to do a game related show for some time but the network has rightfully pointed out that not that many people eat game or can even get hold of it on a regular basis. I will however continue to push the point until they finally give in just to shut me up. (No bunnies though and no dear...that would upset the kids.)

How about instead of working with kids I just work with kid puppets? I like puppets. Truly, I'd like to do more kid oriented shows and will be producing 2 "Cook With Your Kids" shows later this year. I like cooking with kids...and I don't mean in a Grimm Brothers kinda way.

That a small, foot activated, pop-top trash can makes a fabulous flour storage device.

Thanks for your comments...sorry that your family is tired of your Altonisms...time to trade them in. Anyway, I very much enjoy doing live shows and I still do them...the problem is I'm not so good about posting them on my web site...so nobody knows where or when. This probably explains why nobody shows up.

Well itchyfoot, I'm Just Here For More Food will strive to illuminate a few critical issues rather than attempting to be catalogues of bakery. (I have to say right now that I think the King Arthur book is one of the best around...I'm proud to have a blurb on the back cover.) My book is about understanding the interplay between the basic ingredients and especially the ways in which they can be mixed. There will be about 80 recipes, all of which are darned tasty...especiall the pineapple upsidedown cake and the home-made poptarts. I really think of it as a companion piece to my first book, which I hope covered some old ground in some new ways.

Mostly I'll miss high fructose corn syrup and partially hydrogenated shortening.

Hmm... Good question. I always feel a little sheepish when people ask me if I cook at home. I usually say "some" but truth is, my wife does most of the cooking because the spawn's gotta have meal time by 7 or so and most of the time I can't (or don't) get home in time to answer the call to duty. Luckily the Mrs. is a pretty good cook and is completely unintimidated by being married to a quasi food celebrity.

I suspect that you are a television executive lookin' to steal my Mojo. You'll just have to wait and see. I will tell you this: no band.

Very good question. Wait...Cuisinarts have keys? Actually, my 4 year old is into baking...which doesn't require the Cuisinart or any sharp things. She started getting interested when she was 2 and we've always cultivated that interest. She dumps, she stirs, and she really likes eating batter. My wife and I really believe in cooking with the kid...I think that in the end it will also make her a better eater, though i have to admit that's a bit of a sore point right now...we've got a food terrorist on our hands.

Actually, there haven't been many. It took me a while to get oysters and doughnuts approved but game...not going to happen. Nobody wants to see AB cutting up Thumper, or Bambi for that matter. Can't say that I blame them.

Actually, we're doing a sandwich show this season as part of the network's "Cooking With Kids" week which will air later this fall.

We will definitely continue to stick our hands in the candy jar. Right now there's a truffle show coming your way...and I don't mean those pricey fungi either.

my brain. Remember: the more you know the less you need. A

I've come up with the storyies for about...I don't know 95 of the shows. I work with another writer now and we basically split the writing chores...and we edit each other's stuff. Thanks for your comment...I take the whole writing thing pretty seriously. a

A pizza place

Writing books is only a little less fun than writing shows which really isn't that much fun at all. Actually, shows are a lot easier because they're fast and relatively contained. Books are nearly impossible to manage (for me at least) and they cause me great frustration. I wrote IJHFTF in three months but I don't think that's the industry norm.

Yes, I've done my time on the line...mostly the grill and saute station, though I'm no stranger to the cold side. I've done a fair amount of catering too. By the way, I don't believe anyone should be allowed to review restaurants for a living without having worked the line on a Saturday night. One must truly know the weeds to understand what it's all about. I'm fond of saying that nothing will knock the love of cooking out of you like 400 covers.