Alton Brown Cooks Food | Episode 25: Grillus Gallus Domesticus
This week there’s an unexpected squid, I say some funny words and finally show you my raw only fan. Oh, and there will be some facts.
Alton Brown Cooks Food | Episode 25: Grillus Gallus Domesticus
This week there’s an unexpected squid, I say some funny words and finally show you my raw only fan. Oh, and there will be some facts.
37 Comments
AWW THE PEN IN HIS POCKET
I saw him get those tattoos
Squid yes/Octopus no. Jot that down-
"Organic" is a five dollar word meaning you're paying five dollars for a lemon or an apple.
Nothing wrong with gmos Alton, man of science as yourself should know that
You always make me laugh. I have a small backyard flock. They live on a hilltop with unicorns. The leprechauns got mad and left.
So grilled Jungle Fowl? Chicken is Gallus gallus domesticus.
Lost all respect for AB. Even the best chicken is bland and a danger to prepare.
12:17 how do you misspell absolute? š š¤”
Wearing a watch and a ring while preparing a chicken with bare hands is wild stuff
Why would you think Vornado is pronounced like that? š
LOL that is nowhere near $140 anywhere
The editor is spot on hilarious!!šš
24:0 Why does it look like the salt and pepper is gone?
Ok. I love this. I do appreciate that Alton has not quit and left us without his amazing cooking/entertainment.
I just have to say, I'm concerned with the raw only fan, but if you're careful to clean everything and to cook to the right temperature then I won't complain.
But what about the stuffing and the gravy?!
For some bizarre reason I have know how to spatchcock a chicken correctly before watching this. Iām very glad Iāve been doing it right without being taught.
Alton I have watched you since Good Eats-oh the science baby. It hits me in the heart. I loved your lock down videos and now this? You continue to teach me and now my children, as I forward these videos, and for those I am forever grateful. Thank you. Now I have to spatchcock a chicken. But today is crabs! I'm on the East Coast. š¦
11:01 spatchcocking is the way. Evenly cooked bird, and you get that raw chicken backbone to use in a chicken broth. My dad started spatchcocking the Thanksgiving turkey when I was young, and he kept saying āI spatchcocked that suckerā. So we made him a Thanksgiving shirt that says āI spatchcocked that suckerā with a picture of him holding a spatchcocked turkey.
To cut down on the smoke, add water to the pan that is catching the drippings.
That was NOT 10 Minutes Alton >:| >:| >:|
Iāll give this a try
Continue to love the extent to which this channel reveal Mr. Brown to be an Internet Weirdo XD One Of Us! One Of Us! One Of Us! ONE OF US!!!
I want to thank the creator of your chicken display stand for including the spider (er, a-hole) on the bottom of your bird. I was worried for you…for just a second. Then all thoughts of your safety were released back into the wild.
The only people that support "organic" animals are those that have not had to watch an animal with a horrific infection suffer for a long time because you aren't allowed to treat the infection.
Thank you. Humor, science, and cooking. What a great video. I watched good eats with my daughter and remember what a great show it was… as are these videos.
I was wondering why that chicken had a butthole too…noticed when it first flopped over
I remember Lever Man, Alton. I remember…
16:35 brags about no chicken hands
next step: gives self chicken hands
also, that is NOT a francis bacon painting. it's alien, the face
Good video. Will agree with you about choosing chicken that if given a choice of only one critter to eat the rest of life. Am raising quite a few on my property in the out in the country. They are such an easy source of protein, compared to cows and pigs, to control how it is fed, raised and housed not to mention no veterinary bills. There is the side benefit of eggs. You canāt beat the absolute freshness of a bird that was walking around a few hours ago and is now being served for lunch or dinner.
Raw-Only Fan!! AB is still pushing the boundaries of culinary TV all these years later
Amazing how our laws allow the food industry to rip us off through convoluted terms.
Someone drew a
buttholecloacal opening on your papier-mĆ¢chĆ© chicken @2:16 and that's hilarious.During lockdown I got back into watching PBS and the weeknight roasted whole chicken from Cook's Country made me really take a look at a whole chicken again. That method has been my go to for years now, but this is absolutely going to be my next one to learn
I loved the informative bit at the beginning. Some of it I knew from my own research, but all those terms can be so misleading and confusing. Especially the ānaturalā label, that you pay extra for. Only to realize itās the same chicken as the store brand, just with fancy packaging. The info on the air cooled labeling blew my mind. That is why they tell you the percentage of water on the packaging, because they used water to cool it off and now you are paying for chicken soup instead of chicken meat. š Thank you for breaking it down for us!!!
Bring back Lactose Man … his first appearance was the best!
i'd give chickens a mouth-borne flamethrower š