Alton Brown’s Q & A session at Eater, SB Nation’s fellow Vox Media fun machine, will begin at 2 p.m. Eastern. Details are here.
Some starter questions for Alton Brown’s Eater Q & A
Wednesday, noted chef and TV personality Alton Brown will drop by the Eater forums to answer readers’ questions. Jon Bois and Spencer Hall already have a lot of them.
Bob Stanton-USA TODAY Sports
Can I cook this brisket with a gun?
Is there a clever way to mince garlic with a tire pressure gauge?
What if I need to tenderize this chicken, but the Earth has disappeared and I am in space?
Can I brine my turkey with a nebulizer?
How do I clone and then cook myself?
What will happen if I slow-cook a picnic shoulder at 45 degrees for 19 days?
No question for you. I just wanted to let you know that every time I fry an egg, I throw away the skillet.
I don’t think it’s necessary to titrate Kool-Aid. How badly do you want to punch me in the dick?
I prefer to prep my vegetables on the wall, but every time I take my hands off them, they fall on the ground! Help!
I usually season my wok by leaving it out in the rain for several days, and now my pee comes out orange. Will you please Google some doctors in my area? I have also gone blind.
Has Scott Stapp ever approached you about recording an a capella cover of the Good Eats theme song?
Do you still play “Blinded Me With Science” in your live sets?
What is your credit card number, social security number, and all other personal information?
How do I get rid of the crusty brown stuff that’s left on the pan after I’m done searing meat? I usually just Windex it.
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