From the lost season of Good Eats: Reloaded, the new and improved Sliders recipe. Click here to order an autographed copy of Good Eats 4 today: altonbrown.com...
@@HOTD108_ Maybe the Simpsons got it from there. I'm thinking the episode where principal Skinner came by for dinner and they served him Krusty burgers, claiming they made them. They were good steamed hams!
My childhood hero. My brother and I shared a room, him being the older brother he decided what we watched. More often than not it was Good Eats. Thank you Alton I love you scientific approach to perfecting foods and fun film style.
I helped you with a cooking demonstration in Lenonx mall when I was younger. You took me to a book store afterwards and gave me a copy of your book and autographed it. You are and continue to be an inspiration! This is also my fave recipe ever!
"and if you don't, well you're just not cool" this one got me :D. Grew up watching this show with my dad. Over 10 years later and Mr. Brown hasnt changed one bit
About 50 years ago, there was an Australian TV show called "The Aunty Jack Show". Aunty Jack had an even better threat: "If you don't do this, I'll come over there, and RIP YER BLOODY ARMS OFF!"
@@AltonBrown gives more of the Mad Scientist of food vibe and given the making Ice Cream w/ fire extinguishers and hanging with Lucky Yates, it fits. PS made those Sour gummy worms from the video he was in, they were so sour my co-workers said their jaws hurt. Sinisterly sour indeed.
@@MikehMike01 Tv and books kicking down those residuals, mate. I can’t blame the chap if he wants to hang out on the beach for a while and sip on a mojito. 🍹
@@ModdingNewbie I got mine through the apple store and only cause I won’t have time for the next couple weeks cause of work to get to a book store. I’d recommend getting a real book. Can’t revoke a hardcover book like they could someday just revoke your download
Alton, you are an American treasure. I’ve learned to love cooking by watching your show and recommend it to everyone I meet interested in learning hot to cook. Thanks for all the amazing stuff you and your team have made for us!
I have always loved your recipes. Having worked in a White Castle shop in my college years, (many moons ago) aside from a little kosher salt and black pepper before cooking, this recipe is spot on. Oh yea, and This book has been bought. Thank you AB
I've loved watching you for years and am just waiting for my copy to arrive. That being said, anyone that has American cheese to any recipe instantly loses me. I know, I'm the minority, but that sh*t is just gross and has been since my mom tried to feed it to me as a kid in the 70's. Just had to say it. Love ya dude. Carry on.
Thank you alton for everything you do. When i was a very young man in the early 2000s watching emeril live and good eats really planted a seed in my brain. I thought it was the coolest thing just to be able to make something awesome whenever you were hungry. Especially altons scientific take on why you put ingredients into a recipe instead of just following a formula. When i graduated and was loking for my walk in life i really thank back to tjose late nights watching food network. Twenty years later and im a chef of a restaurant. Thank you alton for helping forge my path in life. And always remember...... stuffing is evil!
Those were the days! Emeril live with Doc and the band, Good Eats, Rachel Ray, Barefoot Contessa, Bobby Flay, Iron Chef (the original), Tyler's Ultimate! Woohoo, great menories!
Mine is on the way today!!! I made these sliders when the "Man food show" first aired and they were great then. I can't wait to try them now with the reloaded recipe!
Just received my copy of GE4 today and I appreciate that it is chock full of so much information and so many recipes that it doubles as a makeshift 1d6 blunt weapon.
I can not tell you how much I truly enjoyed watching Good Eats in the early hours of the morning/late hours of the nights of my childhood. It is one of my favorite shows and largely why I enjoy cooking to this day and include my daughter in weekly cooking/baking projects. Truly thank you for sharing your passion with the world.
I genuinely wish there was more original content of you in modern day. In an era of nothing but food competitions, you bring real educational information and break it down to where anyone can understand it. I'm currently on my third watchthrough of every season of Good Eats.
He's like the Deadpool of cooking lol. My brother and I grew up watching Goodeats and Emerril Live and Unwrapped those were the best days even in the worst of days, thank you for all the great memories and what got me into cooking in the first place. Ps I'm sorry I didn't buy your book yet, I'll make it happen 😊
Thank you for uploading these. It's gotten so hard to -legitimately- find actual episodes of Good Eats anymore, and having learned a lot of what I know about cooking from it, not being able to share it with others, hurts.
Just wanted to drop in and say thanks. Good eats got me my first upscale cooking job, and also I was able to teach people that went to real culinary school so much extra knowledge from your program that they went on take the craft even further. I have since left the field and became a software engineer, but I still experiment and delight my family and friends with moments of culinary delight. Hope you all the best.
Dear Alton brown, you have enriched my childhood with your quirkiness and food science . You've shown my so many recipes I played on over my childhood and adulthood. I still have the same joy watching you now from when I was a kid. Keep doing what you do and I do have your books. Love it
Thank you for everything AB, good eats was a life changer for me. You started me on the journey and now I'm at the point where can I see the ingredients and yell out "white castle method!" before the cooking starts. -Much love and respect.
Look at 4:00 , those burgers are still raw You can see it at 4:11 too. Maybe Alton was rushed for this shoot but it seems like a weird mistake for such a careful filmmaker.
YEah I was very confused by this.. onyl one side of the meat got was touching heat... the other side was raw, touching the bun, which means any contamination is now on the bun.. and you can't "cook" the bun long enough to kill any raw meat contamination without burning the bun. This seems a somewhat risky (healthwise) way to cook ground meat. Anything that raw meat touches MUST be subjected to sufficient heat to kill salmonella, ecoli, etc (especially GROUND meat, which is has the highest risk of contamination)... and that kind of heat will destroy bread... so cooking burgers like this is a lot riskier healthwise than just cooking the meat separately and putting the meat and toppings onto the bread AFTER it has all been thoroughyl cooked.
Look at 4:23 and 4:29, he's cooking paper thin meat. Once the thermal energy is put into the meat it continues to cook. If its done on the grill its overcooked on the plate.
@@matjustice4515 Fair enough, but he still put bread onto raw meat, that bread now carries any contamination the raw meat had. He doesn't cook / heat the bread long enough to kill any salmonella / ecoli on the bread (you can't, bread will burn at those temperatures). So the meat is safe, but the bread isn't. Bread should never touch raw meat, unless you burn the bread to destruction after.
@@Hathur Steam does not destroy bread, it's a staple of Asian style bun cooking. If anything steams thermal exchange (212F at sea level) can get bread-like materials to over the required 165 degrees without ruining anything. Time is the factor and breads can become soggy if they absorb to much liquid but it.
Alton, I instantly realized it was a White Castle clone. Those sliders are my favorites. You've always been one of my chief heroes & you inspired me to become the proficient cook of good eats.
Alton thank you for teaching me how to cook properly through good eats. When I was younger I got cable TV just to watch good eats. When it went off the air I got rid of my cable. Thank you for being here
@@bigscreenbird8198 that guy was a condescending douche, I'd probably disagree with him too, just on principle. I do think the residual heat would have finished cooking it though, this heat can fully cook thin layers of beef. however, I don't think i'd eat pink ground beef that you buy pre-packaged. I'd have to ground my own if I was going to trust it.
There are 2 Alton Brown recipes from the old Good Eats (Good old Good Eats?) years that are staples in my kitchen: 1. The chewy chocolate chip cookie 2. The "man" sliders Seriously, whether I cook them in the onions or just salt and pepper the meat and make plain sliders, I use that roll-the-meat-and-fill-it-with-stuff-and-fold-it approach for every slider that leaves my kitchen.
I don't even know how long Good Eats has been off the air anymore, but I still regularly go through the archives for recipes and food chemistry worth knowing. Alton and Good Eats remains my pinnacle of food television to this day. I already preordered your book; I hope you make a killing on it, but not so much that you retire from creating content.
To make them even more like White Castle sliders, use the end of a wooden spoon to poke 4 holes in each patty. This lets the steam through the meat, which cooks it faster.
pouring my soul a little here. you've taught me how to cook, for that I'm forever grateful. you good sir, will go down in history as one of the great ones. also, these do tasteike sliders, I'm just not drunk and leaning on their glass watching it being made at 4am.
When I got married in 2000. I could make spaghetti. Then open cans and heat them. My husband paid for the food network a few years later. With DVR and you Mr. Brown I finally learned to cook. While my husband cannot stand your voice. He says he blames you for 22 years of not eating food fit for greek gods, burnt offerings. With that a thanks, from my husband myself and 4, now grown children.
Saw the video on Thursday, cooked the sliders on Saturday - without cheese. Eating these burgers nearly brought me to tears. I haven’t had those famous mini sliders since I moved out of the Midwest and the frozen ones are NOT the same. Thank you for sharing this recipe, giving me a taste of home.
My wife and I remember first seeing "Good Eats" while we were living in Germany on AFN. We were hooked. Thank you so much for making cooking fun. When we demonstrate various cooking techniques to family I have often been accused of doing a very bad Alton Brown impersonation but solid food thanks to you. Keep cooking the good eats!
Oh please let the Alton Brown Charm Offensive continue past the launch of the book! I'm enjoying these delectably delicious morsels of short form recipes to see me through. Can't wait for my book to arrive though, I have my coffee brewing equipment set up & have laid in a supply of gingernut biscuits in my study where I'll be for the foreseeable when it plops through my door. Though I can also see a flurry of inspired cooking & eating following my devouring of the book.
I remember binge watching Goods Eats as a kid. I was so inspired by Alton Brown that I grew up and went for my B.Sc. in Food Science (A.K.A. The Inspired by Alton Brown major or the major with the labs you can eat in/always get tipsy field trips). I just got my copy and I'm off to show it off to my Cow Squad (what my food science friend group call ourselves)! Thank you for all the knowledge and inspiration, Mr. Alton Brown. I can't wait to tuck in and make these sliders!
Reading the book. Love. Ordered 3 more for my boys. It’s already a classic. Hope AB does another road show even though he said it was his last. Keep them coming AB.
Omg I can't wait to get a copy. I'd watched you growing up with my dad (he's a chef, my mother a baker), and during quarantine did my damndest to make EVERY recipe from EveryDayCook. You're a national treasure, Alton.
As someone raised in the MidWest, yet having to live very far from Midwest for going on decades now and barely surviving off the nostalgia of the frozen brand variety of WC sliders... this has got to be by far the most legit (while wholly doable) copycat recipe I've seen - you know, outside of trekking to the brick n mortal establishment. Steaming over the onion *juice* 🤯🤯🤯 that flavor consideration is effortlessly genius ngl - I've admired Alton's work since FoodNet via cable surfing days yet he never ceases even to this day to be helpful in practical home cook skill development 🙏🏿💚🙏🏿 never change!
Made these tonight! Knew as soon as I saw this video that I'd have to try them. They were excellent, but with the two teaspoons of salt the onions came out extremely salty. And no I did not use two tablespoons. Did anyone else experience this? Cramming 8 burgers onto my small griddle ended with a lot of gooey, cheesy overflow, but I think trying to cook them in two batches would have been a bigger mess. But worth the cleanup for those burgers.
They were too salty when I tried them tonight. Next time I'm not going to use the onion liquid and might skip brining altogether and just start the onions first to release some of their moisture before adding the patties, etc. To create the steam I will use water or broth.
My favorite episode from Good Eats too this day is the Smoked Salmon with the cardboard box oven grate a thermometer and sawdust. Out of all of the Episode I think this was the most Alton went full Bear Grylls.
I love this man's outlook on life. Super funny and great at giving us knowledge we can understand. Love the books, tv, TH-cam, in person shows. Elizabeth is great to. Even if she eats kale, we don't hold taste against people. LOL.
The White Castle burgers had 5 holes in each patty. This is supposed to let the steam from the onions through the burger patty itself ensuring more even cooking without needing to flip. Regardless, I'm going to go ahead and give this a try. Thanks Mr. Brown. Delicious and entertaining as always.
I was able to catch the Knoxville showing of your last tour with my wife- it was a fantastic night and I regularly kick myself for not attending a show sooner. Here's hoping you've got great things on the horizon; even if it's just a good martini.
Well, Alton, you're an odd fellow, but I must say you steam a good ham.
Simpsons reference! 😀
@@kenmore01 Really? I thought it was Game of Thrones.
No@@kenmore01, it's just the northern lights
@@HOTD108_ Maybe the Simpsons got it from there. I'm thinking the episode where principal Skinner came by for dinner and they served him Krusty burgers, claiming they made them. They were good steamed hams!
Beat me to it..
My childhood hero. My brother and I shared a room, him being the older brother he decided what we watched. More often than not it was Good Eats. Thank you Alton I love you scientific approach to perfecting foods and fun film style.
It was a bonding experience for and my dad, too
Good eats was a brotherly bond growing up
Same here... Until he applauded Will Smith for his violence. Never follow your heroes on Twitter. Sad.
I didn't have any brothers, but Good Eats was one of the few shows that my sisters & I could watch together without arguing.
I always watched it as a kid because most cartoons would be turned off anyway. It was on late along with unwrapped. Loved both.
It’s so nice to get a little touch of Alton this way.
I helped you with a cooking demonstration in Lenonx mall when I was younger. You took me to a book store afterwards and gave me a copy of your book and autographed it. You are and continue to be an inspiration! This is also my fave recipe ever!
"and if you don't, well you're just not cool" this one got me :D. Grew up watching this show with my dad. Over 10 years later and Mr. Brown hasnt changed one bit
Except for I'm old and don't have hair.
@@AltonBrown by choice...remember, it's by choice...😊
About 50 years ago, there was an Australian TV show called "The Aunty Jack Show". Aunty Jack had an even better threat: "If you don't do this, I'll come over there, and RIP YER BLOODY ARMS OFF!"
@@AltonBrown gives more of the Mad Scientist of food vibe and given the making Ice Cream w/ fire extinguishers and hanging with Lucky Yates, it fits. PS made those Sour gummy worms from the video he was in, they were so sour my co-workers said their jaws hurt. Sinisterly sour indeed.
@@DavidWilliams-xr5wl do tell, which video recipe has sour gummy worms? I would like to try that!
"You would watch me roll a pound of ground beef into a rectangle? Okay next time."
He's truly learning the ways of the internet.
And then stopped making videos altogether
@@MikehMike01 Tv and books kicking down those residuals, mate. I can’t blame the chap if he wants to hang out on the beach for a while and sip on a mojito. 🍹
This is literally the episode and recipe that got me to start cooking. Can’t wait to download my book in a few days
Download, huh? I need to go check Amazon, then...!
@@ModdingNewbie I got mine through the apple store and only cause I won’t have time for the next couple weeks cause of work to get to a book store. I’d recommend getting a real book. Can’t revoke a hardcover book like they could someday just revoke your download
My copy finally came from Amazon. I also bought a copy for my nephew. We are both fans
Alton, you are an American treasure. I’ve learned to love cooking by watching your show and recommend it to everyone I meet interested in learning hot to cook. Thanks for all the amazing stuff you and your team have made for us!
My copy of GE4 is coming in today and I'm tremendously excited! I think these sliders will be up first!
I got mine today and I can't put it down I'm so excited to read through it! :)
I have always loved your recipes. Having worked in a White Castle shop in my college years, (many moons ago) aside from a little kosher salt and black pepper before cooking, this recipe is spot on.
Oh yea, and This book has been bought. Thank you AB
@@davidgolden Thanks for the confirmation. I hope you like the book.
I've loved watching you for years and am just waiting for my copy to arrive. That being said, anyone that has American cheese to any recipe instantly loses me. I know, I'm the minority, but that sh*t is just gross and has been since my mom tried to feed it to me as a kid in the 70's. Just had to say it. Love ya dude. Carry on.
great name!
Wow. Just scrolled comments. Ppl without filters feel free to use this venue. I love QQ. I love Good Eats. I love and appreciate your books. Thank you
Thank you alton for everything you do. When i was a very young man in the early 2000s watching emeril live and good eats really planted a seed in my brain. I thought it was the coolest thing just to be able to make something awesome whenever you were hungry. Especially altons scientific take on why you put ingredients into a recipe instead of just following a formula. When i graduated and was loking for my walk in life i really thank back to tjose late nights watching food network. Twenty years later and im a chef of a restaurant. Thank you alton for helping forge my path in life. And always remember...... stuffing is evil!
Those were the days! Emeril live with Doc and the band, Good Eats, Rachel Ray, Barefoot Contessa, Bobby Flay, Iron Chef (the original), Tyler's Ultimate! Woohoo, great menories!
Great time period in the channel’s history unlike today where everything is a cooking challenge show
@@andrewlahey8769 hahaha now I feel old cause I was like 25 🤣🤣🤣
Mine is on the way today!!! I made these sliders when the "Man food show" first aired and they were great then. I can't wait to try them now with the reloaded recipe!
Alton thank you for helping enable me to live good and cooking!! And bringing me and my sister even closer, we share a love of Good Eats!!!
Just received my copy of GE4 today and I appreciate that it is chock full of so much information and so many recipes that it doubles as a makeshift 1d6 blunt weapon.
I really like your cinematography, narration, editing style, and recipes. Everything about these videos is cool and unique but easy to understand.
I can not tell you how much I truly enjoyed watching Good Eats in the early hours of the morning/late hours of the nights of my childhood. It is one of my favorite shows and largely why I enjoy cooking to this day and include my daughter in weekly cooking/baking projects. Truly thank you for sharing your passion with the world.
I genuinely wish there was more original content of you in modern day. In an era of nothing but food competitions, you bring real educational information and break it down to where anyone can understand it. I'm currently on my third watchthrough of every season of Good Eats.
All 16 seasons complete for a third time, and on season 9 of Cutthroat Kitchen
"Consume in mass quantities." Love the Coneheads reference!
Got my copy of your book today!
The Man Food Episodes are some of my fave's. So looking forward to my book arriving at my door here in Australia.
I am always a fan of the white castle method of burger cooking, love me some onions
Im 23, I used to watch Alton Brown when I was a little girl i didnt watch Disney or Nick or CN i LOVED FOOD NETWORK
He's like the Deadpool of cooking lol.
My brother and I grew up watching Goodeats and Emerril Live and Unwrapped those were the best days even in the worst of days, thank you for all the great memories and what got me into cooking in the first place. Ps I'm sorry I didn't buy your book yet, I'll make it happen 😊
That's too funny w the Deadpool reference 😂😂
Thank you for uploading these. It's gotten so hard to -legitimately- find actual episodes of Good Eats anymore, and having learned a lot of what I know about cooking from it, not being able to share it with others, hurts.
Just wanted to drop in and say thanks. Good eats got me my first upscale cooking job, and also I was able to teach people that went to real culinary school so much extra knowledge from your program that they went on take the craft even further. I have since left the field and became a software engineer, but I still experiment and delight my family and friends with moments of culinary delight. Hope you all the best.
As a former Cincinnati resident living in Louisiana, I thank you. I regularly crave White Castle. Haven't had a good slider in 15 years.
My man AB coming in clutch with all these videos. Your fans appreciate it. ☺️
Dear Alton brown, you have enriched my childhood with your quirkiness and food science . You've shown my so many recipes I played on over my childhood and adulthood. I still have the same joy watching you now from when I was a kid. Keep doing what you do and I do have your books. Love it
Thank you for everything AB, good eats was a life changer for me.
You started me on the journey and now I'm at the point where can I see the ingredients and yell out "white castle method!" before the cooking starts.
-Much love and respect.
When Alton put that beef on top of the onions, I was like omg yes!
Thank you Sir!
Look at 4:00 , those burgers are still raw You can see it at 4:11 too. Maybe Alton was rushed for this shoot but it seems like a weird mistake for such a careful filmmaker.
YEah I was very confused by this.. onyl one side of the meat got was touching heat... the other side was raw, touching the bun, which means any contamination is now on the bun.. and you can't "cook" the bun long enough to kill any raw meat contamination without burning the bun. This seems a somewhat risky (healthwise) way to cook ground meat. Anything that raw meat touches MUST be subjected to sufficient heat to kill salmonella, ecoli, etc (especially GROUND meat, which is has the highest risk of contamination)... and that kind of heat will destroy bread... so cooking burgers like this is a lot riskier healthwise than just cooking the meat separately and putting the meat and toppings onto the bread AFTER it has all been thoroughyl cooked.
I caught it at 4:00! Great eye.
Look at 4:23 and 4:29, he's cooking paper thin meat. Once the thermal energy is put into the meat it continues to cook. If its done on the grill its overcooked on the plate.
@@matjustice4515 Fair enough, but he still put bread onto raw meat, that bread now carries any contamination the raw meat had. He doesn't cook / heat the bread long enough to kill any salmonella / ecoli on the bread (you can't, bread will burn at those temperatures). So the meat is safe, but the bread isn't. Bread should never touch raw meat, unless you burn the bread to destruction after.
@@Hathur Steam does not destroy bread, it's a staple of Asian style bun cooking. If anything steams thermal exchange (212F at sea level) can get bread-like materials to over the required 165 degrees without ruining anything. Time is the factor and breads can become soggy if they absorb to much liquid but it.
Alton, I instantly realized it was a White Castle clone. Those sliders are my favorites. You've always been one of my chief heroes & you inspired me to become the proficient cook of good eats.
Alton thank you for teaching me how to cook properly through good eats.
When I was younger I got cable TV just to watch good eats. When it went off the air I got rid of my cable.
Thank you for being here
The meat in the top-left quarter of the sliders at 4:09-4:15 looks raw/pink, do you put the covered tray in the oven to finish?
I was going to comment the same thing it for sure is super raw then is cooked after he flips it haha
Carry over cooking is your friend. Plus, pink in a slider won’t hurtcha :)
@@saiken7965 that’s completely raw. Carry over ain’t gonna fix that.
@@bigscreenbird8198 that guy was a condescending douche, I'd probably disagree with him too, just on principle. I do think the residual heat would have finished cooking it though, this heat can fully cook thin layers of beef. however, I don't think i'd eat pink ground beef that you buy pre-packaged. I'd have to ground my own if I was going to trust it.
NAAAA !!! It will be fine !
You are the reason i’m becoming a chef i hope to share my knowledge and love for food in an awe inspiring way like you did
There are 2 Alton Brown recipes from the old Good Eats (Good old Good Eats?) years that are staples in my kitchen:
1. The chewy chocolate chip cookie
2. The "man" sliders
Seriously, whether I cook them in the onions or just salt and pepper the meat and make plain sliders, I use that roll-the-meat-and-fill-it-with-stuff-and-fold-it approach for every slider that leaves my kitchen.
Sliders, Smashburgers, and Oklahoma onion burgers have saved the home burger and brought the 1950’s quality to our home.
It’s been 10 years since I was in high school watching Alton in foods 1 & 2. Glad you finally decided to cut the hair. Love you man
I don't even know how long Good Eats has been off the air anymore, but I still regularly go through the archives for recipes and food chemistry worth knowing. Alton and Good Eats remains my pinnacle of food television to this day.
I already preordered your book; I hope you make a killing on it, but not so much that you retire from creating content.
Hands down, my favorite TV cooking show personality. You come for the kick-ass recipes and get a cool science lesson, to boot!
My wife and I love you so much. We will be getting this book soon. Please don't stop making content!
My copy of GE4 arrived today! Yay me! Yay AB!
Gonna do these sliders this weekend!
You're the best, AB!
Oh, he went mustard-fried here. In N Out style. I dig it.
I got my SIGNED copy yesterday!!! So happy!
To make them even more like White Castle sliders, use the end of a wooden spoon to poke 4 holes in each patty. This lets the steam through the meat, which cooks it faster.
@Ultmateluigiman They've had holes in them as long as I can remember. Saves from having to sell you meat!
I love good eats! It was my fave show on food network
it’s always a great day when Alton Brown graces my screen, whether on my TV or phone!
Just got my copy yesterday. Great book and huge!
Next best thing to having a new episode of Good Eats!
pouring my soul a little here.
you've taught me how to cook, for that I'm forever grateful.
you good sir, will go down in history as one of the great ones.
also, these do tasteike sliders, I'm just not drunk and leaning on their glass watching it being made at 4am.
I love to watch you cook. I love the videos you do alone the best
My preorder arrived while watching this. This is as it should be.
When I got married in 2000. I could make spaghetti. Then open cans and heat them. My husband paid for the food network a few years later. With DVR and you Mr. Brown I finally learned to cook. While my husband cannot stand your voice. He says he blames you for 22 years of not eating food fit for greek gods, burnt offerings. With that a thanks, from my husband myself and 4, now grown children.
Just ordered my copy of Good Eats 4. I can’t wait !!👍🏿👍🏿
"Evenly coat with mustard".... *looks like an abstract painting.
Still here for it lol.
Sending this to my dad, he loves sliders!
Saw the video on Thursday, cooked the sliders on Saturday - without cheese. Eating these burgers nearly brought me to tears. I haven’t had those famous mini sliders since I moved out of the Midwest and the frozen ones are NOT the same. Thank you for sharing this recipe, giving me a taste of home.
I love the Good Eats show. Great recipes and easy enough to follow along that my 8yr old was able to follow along and help in the kitchen
I finally got to fulfill a childhood wish ( and a MAJOR bucket list check) by seeing you live when you came to Cleveland. Much love!
if only Alton had a traveling pop-up, i would throw money at it all day
My wife and I remember first seeing "Good Eats" while we were living in Germany on AFN. We were hooked. Thank you so much for making cooking fun. When we demonstrate various cooking techniques to family I have often been accused of doing a very bad Alton Brown impersonation but solid food thanks to you. Keep cooking the good eats!
Oh please let the Alton Brown Charm Offensive continue past the launch of the book!
I'm enjoying these delectably delicious morsels of short form recipes to see me through.
Can't wait for my book to arrive though, I have my coffee brewing equipment set up & have laid in a supply of gingernut biscuits in my study where I'll be for the foreseeable when it plops through my door. Though I can also see a flurry of inspired cooking & eating following my devouring of the book.
Thank you Alton! You were the only reason I watched Food Network. They really didn't know the magic they had in Good Eats.
I'm downloading these burgers right now.
We've cooked this recipe at my house for a couple of years now. Very tasty! I'm ready to make it right now...if I weren't at work.
I remember binge watching Goods Eats as a kid. I was so inspired by Alton Brown that I grew up and went for my B.Sc. in Food Science (A.K.A. The Inspired by Alton Brown major or the major with the labs you can eat in/always get tipsy field trips). I just got my copy and I'm off to show it off to my Cow Squad (what my food science friend group call ourselves)! Thank you for all the knowledge and inspiration, Mr. Alton Brown. I can't wait to tuck in and make these sliders!
Why did I watch this right before dinner? Now I'm starving, lol.
I tried this recipe and it was fantastic! My family loved it
Book coming tomorrow heck yeah I can’t wait and absolutely happy That I saw you at festival of books
Reading the book. Love. Ordered 3 more for my boys. It’s already a classic. Hope AB does another road show even though he said it was his last. Keep them coming AB.
Omg I can't wait to get a copy. I'd watched you growing up with my dad (he's a chef, my mother a baker), and during quarantine did my damndest to make EVERY recipe from EveryDayCook. You're a national treasure, Alton.
Original good eats watcher i have always loved watching. But i do love watching you and your wife!!! Keep it up stay real!!
As someone raised in the MidWest, yet having to live very far from Midwest for going on decades now and barely surviving off the nostalgia of the frozen brand variety of WC sliders... this has got to be by far the most legit (while wholly doable) copycat recipe I've seen - you know, outside of trekking to the brick n mortal establishment. Steaming over the onion *juice* 🤯🤯🤯 that flavor consideration is effortlessly genius ngl - I've admired Alton's work since FoodNet via cable surfing days yet he never ceases even to this day to be helpful in practical home cook skill development 🙏🏿💚🙏🏿 never change!
I was actually excited to see this recipe in the book.
Always loved that "Good eats!" show, Now to see if i could get this book in the Netherlands somehow..
You da man! Always love your stuff Alton.
Made these tonight! Knew as soon as I saw this video that I'd have to try them. They were excellent, but with the two teaspoons of salt the onions came out extremely salty. And no I did not use two tablespoons. Did anyone else experience this?
Cramming 8 burgers onto my small griddle ended with a lot of gooey, cheesy overflow, but I think trying to cook them in two batches would have been a bigger mess. But worth the cleanup for those burgers.
What kind of salt did you use?
@@watchreport kosher salt
They were too salty when I tried them tonight. Next time I'm not going to use the onion liquid and might skip brining altogether and just start the onions first to release some of their moisture before adding the patties, etc. To create the steam I will use water or broth.
My culinary hero!
It came in today! Thanks for everything Alton.
Already got my copy and can't wait to start cooking.
Can't wait to meet you in DC on Friday. You are my culinary hero :)
It took the algorithm long enough, but, thankfully, some Good Eats fodder finally popped-up! !! !!!
"You would watch?" Alton, I thought you'd know us by now....
I can vouch, cooking sliders this way is delicious. I've never tried folding in a layer of mustard though.. sounds great
i still love you alton
The good eats font hits some nostalgia in my brain
A the man show... how the world has changed. There is no way that show could be made today as too many people would freak out.
My favorite episode from Good Eats too this day is the Smoked Salmon with the cardboard box oven grate a thermometer and sawdust. Out of all of the Episode I think this was the most Alton went full Bear Grylls.
I love this man's outlook on life. Super funny and great at giving us knowledge we can understand. Love the books, tv, TH-cam, in person shows. Elizabeth is great to. Even if she eats kale, we don't hold taste against people. LOL.
He’s so theatrical and a good Chef.
The White Castle burgers had 5 holes in each patty. This is supposed to let the steam from the onions through the burger patty itself ensuring more even cooking without needing to flip. Regardless, I'm going to go ahead and give this a try. Thanks Mr. Brown. Delicious and entertaining as always.
Alton - YOU ARE THE MAN !!! Love your show and your videos !!!
Loved the original GE, loved the reload and the return. Really wish it had kept going. Good seeing you on the YT though
Just got my copy of ‘Good Eats 4 The Final Years’. Hooray!! I am so excited!!
I was able to catch the Knoxville showing of your last tour with my wife- it was a fantastic night and I regularly kick myself for not attending a show sooner.
Here's hoping you've got great things on the horizon; even if it's just a good martini.
I appreciate you putting up with my quips, and looking the other way when I eat all 8 sliders.
It's 2am and I'm watching this, curse you for making me hungry for sliders when I should be sleeping.😅
Alton Brown to food is Adam Savage to Mythbusting. A spectacle everyone adores.
My copy arrived today! Can’t wait to dive in and try the delights contained therein!
Love seeing Alton's personality, and him roll his meat