Episode
Good Eats: Salad Daze II: The Long Arm of the Slaw
Overview
Alton Brown's slaw-centric guest slot on a popular morning talk show turns into a strange and wonderful half hour of good eats. Recipes: Marinated Slaw Asian Slaw Beet Slaw Coleslaw
Details
- Series
- Good Eats
- Season
- Season 6
- Episode
- Episode 13
- Air date
- 2003-01-29
- Runtime
- 21 min
Episode context
Salad Daze II: The Long Arm of the Slaw is Episode 13 in Season 6 of Good Eats. It aired on 2003-01-29. The runtime is 21 min.
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Episode 12: Use Your Noodle II
Stuffed pastas like Ravioli are much loved but seldom made. Host Alton Brown intends to put that to an end by demystifying noodle and filling alike.The answer: Your ironing board.
Recipes: Ravioli Tortellini
Episode 14: A Cake on Every Plate
Host Alton Brown finds a challenge in his mail box: decipher a deceased family baker's famous yellow cake.
Recipes: Cocoa Whipped Cream Gold Cake
More episodes from this season
Episode 11: Casserole Over
When a Sunday drive goes bad, host Alton Brown finds himself pushing the limits of his casserole knowledge to free his dog from angry church ladies.
Recipes: Broccoli Casserole Curry Chicken Pot Pie Garlic Shrimp Casserole
Episode 15: The Icing Man Cometh
Cake is dandy but let's face it, without frosting it's just sweet bread (not sweetbreads). Host Alton Brown builds a better butter cream then builds a layer cake from ground up...with tools from his local hardware. Recipes: Buttercream Ganache Writing Chocolate
Episode 10: Choux Shine
The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won's make it because it's got a scary name:pate a choux. Join host Alton Brown as he takes the steamy dough from cream puff to eclair and beyond. Recipes: Funnel Cake Sweet or Savory Pate a Choux
Episode 16: Beet It
Long feared by baby boomers accustomed to being accosted by noxious red wedges, beets are good eats, or so says host Alton Brown who suggests one approach the ruby roots with an open mind and a good pair of gloves.
Recipes: Beet Green Gratin Glazed Baby Beets Pickled Beets
Episode 9: Chops Ahoy
Host Alton Brown yearns for the juicy chop of yesterdayand he intends to get it. Visit the neighborhood butcher, pick up stuffing tips (no, stuffing is not evil) and learn more than you ever wanted to know about propane.
Recipes: Stuffed Grilled Pork Chops
Episode 17: Fit to Be Tied
Since childhood, host Alton Brown's had a soft spot in his appetite for roulades, savory rolls of meaty goodness that look hard... but aren't...as long as you've got science on your side.
Recipes: Braciole Fish Roll with Compound Butter
Episode 8: Dip Madness
Dips may have driven Alton Brown a little bonkers but that won't keep him from delivering the goods on guacamole, California dip and the unjustly dissed chicken liver mousse.
Recipes: Chicken Liver Mousse Guacamole Hot Spinach and Artichoke Dip Onion Dip from Scratch
Episode 7: Amber Waves
Join Host Alton Brown and learn everything you need to know about yeast, barley, hops and the hardware you need to bring them together to produce that most American of foods, Beer.
Recipes: Good Brew
Episode 6: Tomato Envy
Learn everything you need to know about making the best use of the biggest berry to ever be called a vegetable. Take a serious look at serrated knives, a strange and delicious sandwich and a tomato sauce that almost isn't.
Recipes: Stuffed Tomatoes Tomato Sauce TBL Panzanella
Episode 5: Egg Files V: Quantum Foam
The word "souffle" has instilled fear in cooks for ages. Host Alton Brown believes a strong dose of science is all that's needed to get control of your egg foam. Learn the ins and outs of the cheese souffle, and how to manage the heat in your oven.
Recipes: Cheese Souffle