@RockZord It looks like he cracks the egg on the edge of the bowl at first, Atleast I thought so, so I took a second look. He uses the flat part of the bowl on the inside which is absolutely fine. You do not want to use any edges to crack eggs like the edges of a bowl, counter, or cutting board. However, any flat surface is OK.
Being gluten intolerant, I always make Johnny Cakes when I'm in a pancaky mood, and I use Alton's recipe, but with some changes; I replace the water with milk, and sometimes a little sour cream, helps make them less dry. And I never put corn kernels in, tried that the first time and didn't like it at all. Oh, and I usually top them off with a combination of honey and a little maple syrup, and melted butter.
@Hargiwald i think it's best if everyone stayed from Gluten and Lactose....Because everyone has an intolerance to Gluten and to Milk to SOME degree....so i could learn a thing or two about that....
@GrenMoyo This is very true. moderate intake is best with these things. I've been to the doctor since I wrote that post and apparently I'm not actually gluten intolerant, but I suffer from IBS and most grains, especially wheat, give me extra "tummy problems". I am definitely lactose intolerant, though, so all milk products that end up in me are lactose free. Even so, too much milk can cause "tummy problems" as well.
For those concerned viewers worried about the mic working without electricity: IT'S A TV SHOW YOU JACKASSES!!!!!! This is not a historical documentary.
Ho cakes are traditionally a savory item. Some American Indian recipes are made from just two ingredients - tallow(lard) and corn meal. Some recipes get "fancy" and add sage or wildflowers and some water.
There's a similar one on Mother Earth News, kind of a hippie publication. Although it advocates a shorter proofing time, but I've found that to be a bit too dense, so I'm looking at a longer rise with that recipe myself. That one also uses unbleached flour--great stuff.
Agreed - I've got a Lodge grill, 5qt dutch oven and a couple of skillets - they've seen me through three hurricanes and resultant power outages - and they're great when the power's on, too!
I'll admit I never really used my cast iron cookware until I became a hardcore Good Eats watcher, but I will never ever look back now that I've given it proper love.
I noticed the batter is very close to pop overs just sweeter, if you watch closely it deflated when he took the lid off @ 4.16
AmalgmousProxy 3 weeks ago
Did AB just crack an egg on the side of a bowl? Blasphemy!
RockZord 2 months ago
@RockZord It looks like he cracks the egg on the edge of the bowl at first, Atleast I thought so, so I took a second look. He uses the flat part of the bowl on the inside which is absolutely fine. You do not want to use any edges to crack eggs like the edges of a bowl, counter, or cutting board. However, any flat surface is OK.
kanibus08 1 month ago
Being gluten intolerant, I always make Johnny Cakes when I'm in a pancaky mood, and I use Alton's recipe, but with some changes; I replace the water with milk, and sometimes a little sour cream, helps make them less dry. And I never put corn kernels in, tried that the first time and didn't like it at all. Oh, and I usually top them off with a combination of honey and a little maple syrup, and melted butter.
Hargiwald 6 months ago
@Hargiwald i think it's best if everyone stayed from Gluten and Lactose....Because everyone has an intolerance to Gluten and to Milk to SOME degree....so i could learn a thing or two about that....
GrenMoyo 3 months ago
@GrenMoyo This is very true. moderate intake is best with these things. I've been to the doctor since I wrote that post and apparently I'm not actually gluten intolerant, but I suffer from IBS and most grains, especially wheat, give me extra "tummy problems". I am definitely lactose intolerant, though, so all milk products that end up in me are lactose free. Even so, too much milk can cause "tummy problems" as well.
Hargiwald 3 months ago
the custard pie thing i made in the microwave accidently =D was just experimenting and it happened
Rashardow 8 months ago
My bf says:
no cakes
they are a lie D:
Zidana123 1 year ago
@Zidana123 The cake IS a LIE!
northernlights78 1 year ago
Both the clafoutis and no-knead bread came from Mark Bittman
seeky907 1 year ago
For those concerned viewers worried about the mic working without electricity: IT'S A TV SHOW YOU JACKASSES!!!!!! This is not a historical documentary.
feltwiener69 1 year ago 4
@feltwiener69 I think the line you're looking for is "It's just a show, you should really just relax"
SabbyGuy09 1 year ago
@feltwiener69 Or, to put it more simple: BATTERIES. Cameras and mikes work on batteries.
Fetch26291 9 months ago
my mother made kind of "hoe cake" a few days ago.
was so disgusting.
W0tanTheGod 2 years ago
This comment has received too many negative votes show
Alton is my favorite Chef,but these hoe cakes were too salty. Paula Deens recipe is really good.
CherokeeTwilight 2 years ago
then dont use as much salt and ALWAYS USE KOSHER SALT like alton says
tigerboyav 2 years ago 4
This comment has received too many negative votes show
no i followed the recipe exactly, used kosher salt like i always do, PAULA DEENS HOE CAKES ARE WAY BETTER, BETTER TEXTURE, BETTER FLAVOR.
CherokeeTwilight 2 years ago
i just made some hoe cakes... took 5 mins. with syrup its pretty tasty
koonuy 2 years ago 6
I can't think of Johnny Cakes without thinking of the Sopranos now.
kicktotheballs 2 years ago 8
ugh those corn cakes were awful. I tried them and they need sugar or something. Too plain. The birds liked them though.
Lochtiel 3 years ago
If you'll notice, AB did eat them with maple syrup.
DarkSoldier712 3 years ago 14
Ho cakes are traditionally a savory item. Some American Indian recipes are made from just two ingredients - tallow(lard) and corn meal. Some recipes get "fancy" and add sage or wildflowers and some water.
gateboyatlivedotcom 2 years ago 2
Lochtiel dude use freaking syrup
tigerboyav 2 years ago
I am so glad to see Hoe (sp) cakes on the menu.
cocoacorin 3 years ago 3
Greeeeaaaat alton brown does the NYT No Knead bread recipe...oi everyone is doin' it.
NoirMusic 3 years ago 2
I'm all about the Cooks Illustrated modified version of the NYT recipe. It's great!
mrmorganmusic 3 years ago
There's a similar one on Mother Earth News, kind of a hippie publication. Although it advocates a shorter proofing time, but I've found that to be a bit too dense, so I'm looking at a longer rise with that recipe myself. That one also uses unbleached flour--great stuff.
madman8199 2 years ago
maybe the mic works on bateries?
Nice programe. thanks for adding this.
leandralee 3 years ago 5
This comment has received too many negative votes show
wtf the mic works without electricity!!!
MrNgMichael 3 years ago
battery packs...in the back pocket...attached to the mic.
majooismajor 3 years ago 8
they're on a set they just turned out the lights
TheJuggaler 3 years ago 18
@TheJuggaler duh...
ReasonGuysCopyright 9 months ago
I adore cast iron....:)
Airea85 3 years ago 5
Agreed - I've got a Lodge grill, 5qt dutch oven and a couple of skillets - they've seen me through three hurricanes and resultant power outages - and they're great when the power's on, too!
47f0 3 years ago 3
I'll admit I never really used my cast iron cookware until I became a hardcore Good Eats watcher, but I will never ever look back now that I've given it proper love.
starian1234 3 years ago 5