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Good_Eats_Season_9《美食_第九季》

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社会科学类纪录片，Others 频道 2005 ,2006 出品，是 Oth Good Eats 系列其中之一。

Good_Eats_-_Season_9_cover0.jpg

http://www.foodnetwork.com/good-eats/index.html

  • 中文片名 ：美食
  • 中文系列名：
  • 英文片名 ：Good Eats Season 9
  • 英文系列名：Good Eats
  • 地区 ：美国
  • 语言 ：英语
  • 时长 ：20 min/EP
  • 版本 ：TV
  • 发行时间 ：2005, 2006

Season 9 of Good Eats, with Alton Brown. He is the creator and host of the Food Network television show Good Eats, the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America. Brown is also the author of several books on cookery.

AB is called to a normal, suburban house one night to “treat” a boy who, having been told that he can’t leave the table until he eats his peas, hasn’t left the table for a very long time.

Does the kabob still have a roll to play in the modern culinary carnival? Sure it does. You just need the right ingredients, the right skewers, the right heat and the right mindset.

AB takes a loving look at an ancient food for the new millennium: beef jerky. How to shop for it, make it with a window fan, and then how to actually cook with it as an ingredient.

AB sets out to figure out how to make ice cream himself. After a visit from some federal ice cream agents and a little investigation of ingredients, AB cracks the code.

AB looks at the nutritional challenges then concocts a protein bar, an “energy” bar, and a very healthy puffed rice treat that is also “crispy”.

AB investigates the ins and outs of ordering, eating, shopping for and even making basic sushi. Plenty of history thrown in for good measure. Remember, in Sushi world nothing can go wrong? go wrong? go wrong.

After years of applying, AB is finally getting a shot to join the prestigious Institute for the Preservation of Culinary Heritage and Authenticity. All he has to do to get in is prepare a dessert for a special dinner.

Join host Alton Brown as he dives deep into the pantry to investigate the many facets of vinegar. Learn the secrets of this ancient elixir (including how to make it from scratch) and some darned cleaver ways to get it into your food.

Tired of sad, insipid toaster waffles and flavorless instant batters? Host Alton Brown sure is and he’s going to do something about it. Learn how to build a better batter, pick the right iron and find out what waffles and church have in common.

Meatballs, if everyone loves them so much, why are there so many lousy ones? Join host Alton Brown as he figures out how to build a better ball, puts a muffin pan to new uses and resuscitates that 60’s party classic the Swedish meatball.

Although the avocado is best known for its staring roll in guacamole, this multifaceted culinary actor can also take on rolls usually played by eggs, butter, and even shortening. The results are delicious, healthy, and very green.

The standard lattice top apple pie may be an American icon, but it’s not the best pie for a culture on the go. Join host Alton Brown as he looks into the past, future and present of the very handy “pocket” pie. As for fillings, how does curry mango, chocolate and beef stew grab you?

Good Eats takes its first serious (sorta) look at the cocktail world by diving into this famed, holiday quaff. Learn the techniques that make it tick, what to do with the leftovers and take a peek into the tasty world of bourbon.

The word “vanilla” has come to mean “bland, boring, commonplace”. Pretty strange when you consider that this rare pod grows on an orchid that can only be pollinated one day a year and contains more flavors and aroma compounds than you can shake a rolling pin at. Join host Alton Brown as he tries to put vanilla back on its pedestal.

Beef tenderloin is one of the most luxurious cuts of critter known to man, expensive too. Alton investigates where this costly cut comes from, how to buy it and what to do to get your money’s worth out of it.

The cocktail is a truly American art form that few Americans know much about. Alton sets up the basics of a bar, contemplates ice as an ingredient and properly prepares the three classics that open the door to the world of cocktail mixology.

Alton completes his strategy of getting your money’s worth from the luxurious cut of meat known as beef tenderloin. We learn the legends and preparations of Carpaccio, Philly Cheese steak and the perfect Chateaubriand.

Although it’s one of the most plentiful fish in the sea, the mild, fine textured flounder is usually relegated to the fry basket. Join Alton Brown as he fishes, filets, and feasts on a selection of dishes that wouldn’t suit any other fishes.

When his trip to Thailand is cancelled at the last minute, Alton sets out to find the next best thing: food. Namely a proper Pad Thai. Learn the basics of a good stir fry and what to do with some out of the ordinary ingredients.

Tales of a monster scallop send Alton traveling to a small town in Maine to investigate. After meeting with the nervous locals, he sets sail with Capt. Squint upon his house boat, the Okra where he’s forced to cook a whole lot of scallop dishes. The question is for whom?

Although small in stature, olives are huge in flavor not to mention that they’ve changed the course of human history and can change your cooking for the better. Alton will open your eyes to tasty options for olives other than languishing in your martini glass or on an antipasto plate.

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内容 社会科学类 社会 休闲活动 饮食
史地类 地理 美洲 北美洲
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Category:片名 Category:Others Category:Oth Good Eats Category:2005 Category:2006 Category:5. 社会科学类 Category:5.1 社会 Category:5.15 休闲活动 Category:5.152 饮食 Category:6. 史地类 Category:6.2 地理 Category:6.24 美洲 Category:6.241 北美洲 Category:6.2417 美国 Category:缺翻译

更新于 2023-05-10
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