The Alton Browncast
- Autor: Vários
- Narrador: Vários
- Editora: Podcast
- Duração: 46:28:16
- Mais informações
Informações:
Sinopse
TV Host and Foodist Alton Brown chats with celebrities about their culinary passions, takes calls from listeners, and basically does whatever he flippin’ wants for 45 minutes.
Episódios
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William Shatner
27/06/2014 Duração: 53minAlton cooks biscuits and gravy for the one and only William Shatner on this week’s Alton Browncast. Hear the story behind the dish, why both men love flying, and finish the hour with a glass of bubbly.
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Andrew Zimmern
30/05/2014 Duração: 48minAlton and Andrew Zimmern talk about their love of storytelling, the need to give back, and the road from addiction to recovery. Then the tables turn and Andrew interviews Alton over on the Go Fork Yourself podcast!
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Mailbag Grab Bag
23/05/2014 Duração: 53minHave you emailed, tweeted, or Facebook-ed Alton a question? Listen in and see if he answers yours.
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Jack Hurley
16/05/2014 Duração: 26minTeam Hot Dog or Team Hamburger? Alton Brown talks with Jack Hurley, the proprietor of a 1960s-esque hot dog stand in South Carolina called Jack’s Cosmic Dogs. They debate the science of fries and why vegetarian menu items are key.
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HENSE
09/05/2014 Duração: 01h01minAtlanta artist HENSE is known for abstract exterior mural installations, but got his start with graffiti. He talks with Alton about finding inspiration, success, how he knows when a project is finished, and the work he did for Alton’s test kitchen. See more of his work at http://www.hensethename.com.
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Sother Teague
02/05/2014 Duração: 01h04minAlton visits with Sother Teague, Beverage Director at Amor y Amargo, on today’s podcast. While they taste their way through bitter tinctures and potables, Sother explains why all the drinks he makes are brown, bitter, and stirred.
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Samantha Brown
25/04/2014 Duração: 51minSamantha Brown (no relation) joins Alton Brown this week to talk travel. Find out why Samantha always talks to the nighttime security man, what words you must know in any language, and why she caught the travel bug in Latin America - not Europe. She also shares some tips on travelling with kids.
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John Hodgman
18/04/2014 Duração: 01h10minAlton Brown aka Encyclo-smokia Brown and John Hodgman remember their epic barbecue journey, talk facial hair, and hear what happened when John’s Twitterfeed was hacked by a tiny human in his house.
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Mark Dacascos
11/04/2014 Duração: 33minActor and martial artist, Mark Dacascos joins Alton on the podcast to talk about his early desire to become a Buddhist monk, his love for Shakespeare, and improvising the character of Iron Chef America’s Chairman. Find out what he says when asked about his uncle in Japan and if Alton Brown is really that smart.
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Michael Ruhlman
04/04/2014 Duração: 34minThis week Alton interviews Michael Ruhlman about freeing people from recipes, the future of cookbooks, and what sets the great chefs apart. They try to predict the future of food and get excited about eggs.
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Katie Allen
28/03/2014 Duração: 53minEver wonder whose job it is to build a kitchen in the middle of a beach, design the sabotages on Cutththroat Kitchen, or wash the dishes when the cameras stop rolling? For many of Food Network’s shows, it is Katie Allen, culinary producer. She talks with Alton about the magic of Kitchen Stadium and how a bell pepper almost kept her from her dream job at Food Network.
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Brooks Reitz – Jack Rudy Cocktail Co.
21/03/2014 Duração: 49minAlton Brown talks to Brooks Reitz of Jack Rudy Cocktail Co. about his company’s namesake (the man, the myth, the legend), the inspiration for interesting elixers, and the reemergence of cocktail culture. Alton shares his technique for the perfect G&T.
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Kevin Brauch
14/03/2014 Duração: 01h16minAlton Brown asks Kevin Brauch how he got the Drinking Robot nickname, hears a vintage speech about McDonald’s hamburgers, and defends his fruitcake. All this, and why Kevin slapped Alton and shouted down the hall of the Food Network studios.
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Sparks – Martin Lawrence Galleries, USA
07/03/2014 Duração: 54minRock stars, tattoos, the history of modern art and the impact of those oh so famous soup cans – that’s where the conversation goes when Robert Sparks, Senior Consultant for the Martin Lawrence Galleries, USA joins Alton for this week’s podcast. Sparks also gives an inside look at the world of fine art and advises on how to get rid of those posters from college and put some treasure on your walls.
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Gretchen Pfarrer
28/02/2014 Duração: 41minAlton talks to The Boss… well, the boss of The Edible Inevitable Tour, Gretchen Pfarrer. This tour veteran shares stories from 17 years on the road, and explains why she thinks tours like this one are the wave of the future.
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Mike Martin
21/02/2014 Duração: 35minAlton interviews Mike Martin, the production manager for The Edible Inevitable Tour. Mike takes us through a typical day, talks about the difference between TV and theater, and why it is “all about the out.”
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Donatella Arpaia
14/02/2014 Duração: 34minThis week on The Alton Browncast, Alton and Donatella Arpaia talk about what it was like growing up in an Italian immigrant family and how celebrity guest judges and her legal training help her judge Iron Chef America. Then the tables turn when Donatella asks Alton a series of questions.
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Todd Bailey
07/02/2014 Duração: 01h05minListen as Alton and Todd Bailey, Art Director extraordinaire, reminisce about the evolution of sets and props on Good Eats. Hear about when they got a standing ovation at the grocery store, solve the mystery of who “Thing” was, find out why the set was dubbed “The Snowflake Factory,” and learn about their shared love of googly eyes.
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Scott Witherow – Olive and Sinclair Chocolate Co.
31/01/2014 Duração: 44minAlton is in Nashville visiting Scott Witherow of Olive and Sinclair Chocolate Co. Scott describes the path he’s taken from high-end restaurants to making chocolate in his home kitchen to developing a line of chocolate charcuterie.
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Philip Preston
24/01/2014 Duração: 50minPhilip Preston of PolyScience fame joins Alton for this week’s podcast to talk temperature control and innovative culinary technology.