CanMan,

I don't watch much of the tube either, and I don't have cable or sattelite TV but I've seen Alton around. He's kind of a cross between The Deen Brothers- as far as culinary level and cuteness (in a quirky sort of manner)- and Bill Nye 'The Science Guy'. He explores food and cooking from a very unique angle- from the side of the laboratory- from the science perspective.

While I prefer a warmer hospitality-based, people-approach to food, Alton definitely has a lot of knowledge for folks to sift through and consider accepting. Much of it is stuff I've learned from- some of it is stuff I hold different ideas about. He's just one more cook with a great gimick to offer and his approach is one of the more unique ones out there.

To my personal taste- I prefer him over Emeril , Rocco, and Gordon Ramsay (who I don't care for much at all- 'tho I recognize their contributions) but I don't feel his approach or knowledge can touch that of Ina, Michael Chiarello, Lidia, Martha or many others. What little I know about you makes me think he just might could be right up your alley! Afterall, you defnitely share that geeky/nerdiness quality! Ha! Give him a whirl- he might impress you!

Now that I've got the guy's name on my brain I guess I'll be seeing reference to him everywhere. I'll withhold whether that is good or bad for the moment.

Thanks for the welcome chubbyalaskagriz!

I hope to find this place a regular stop on my daily haunts


I'd love to share my meetings with Alton... what would be the proper forum for that? Don't want to threadjack as a noob.

Welcome to SpicePlace, Miseenplace.

No, I never saw the episode, as I try and avoid him as much as possible. But at the FoodNetwork website dealing with that show it is called Thousand Island---that's where I got the info.

I don't know anyone who is indifferent to Alton Brown. People either love him, and think he's the greatest thing since sliced bread, or hate everything about him. You can put me in the latter group. I don't think he's at all funny. He contradicts himself at every turn. And, yes, everything he does screams "this is the only way to do it."

Obviously you feel otherwise. And that's OK too.

And, like Chubby, I love your screen name, reflecting as it does the single most important thing in good cookery.

The one thing this group has never worried about, Miseenplace, is threadnapping. When you spend some time with recent threads you'll see how true that is.

You can share your experiences right here and nobody will mind. Or maybe start a new thread in the Chatter forum, if you're more comfortable with that.

Were it me, FWIW, the discussion started here, so that's where I'd continue it.