https://allisoncooksgoodeats.com/2021/12/30/episode-150-just-barley/2021-12-30T23:12:58+00:00monthlyhttps://allisoncooksgoodeats.com/2021/11/13/episode-149-tortilla-reform/2021-11-14T00:23:37+00:00monthlyhttps://allisoncooksgoodeats.com/2021/07/26/episode-148-behind-the-eats/2022-02-16T22:03:09+00:00monthlyhttps://allisoncooksgoodeats.com/2021/03/07/episode-147-olive-me/2021-03-07T22:40:55+00:00monthlyhttps://allisoncooksgoodeats.com/2020/11/18/episode-146-shell-game-iv-scallops/2020-11-19T05:58:08+00:00monthlyhttps://allisoncooksgoodeats.com/2020/10/08/episode-145-your-pad-thai-or-mine/2020-10-08T23:56:21+00:00monthlyhttps://allisoncooksgoodeats.com/2020/09/02/episode-144-flat-is-beautiful-iii-flounder/https://allisoncooksgoodeats.com/wp-content/uploads/2020/09/img_23331.jpgIMG_2333(1)Diced lemon, parsley, and scallions added to fish.https://allisoncooksgoodeats.com/wp-content/uploads/2020/09/img_23321.jpgIMG_2332(1)Leftover poached fish added to vinaigrette.https://allisoncooksgoodeats.com/wp-content/uploads/2020/09/img_23291.jpgIMG_2329(1)Completed dressing for fish salad.https://allisoncooksgoodeats.com/wp-content/uploads/2020/09/img_23281.jpgIMG_2328(1)Strained poaching oil to be whisked into vinegar mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2020/09/img_23271.jpgIMG_2327(1)White wine vinegar, lime juice, Kosher salt, pepper, and hot sauce.https://allisoncooksgoodeats.com/wp-content/uploads/2020/09/img_23221.jpgIMG_2322(1)Alton's oil poached fish.https://allisoncooksgoodeats.com/wp-content/uploads/2020/09/img_23211.jpgIMG_2321(1)Fish after poaching for 10 minutes in the oven.https://allisoncooksgoodeats.com/wp-content/uploads/2020/09/img_23181.jpgIMG_2318(1)Skillet placed in oven and hot oil poured over.https://allisoncooksgoodeats.com/wp-content/uploads/2020/09/img_23132.jpgIMG_2313(2)Parsley on top of lemon slices.https://allisoncooksgoodeats.com/wp-content/uploads/2020/09/img_23122.jpgIMG_2312(2)More lemon placed on top of fish.2020-10-08T06:21:40+00:00monthlyhttps://allisoncooksgoodeats.com/2020/07/03/episode-143-tender-is-the-loin-ii/https://allisoncooksgoodeats.com/wp-content/uploads/2020/07/img_22641.jpgIMG_2264(1)Chopped chain meat.https://allisoncooksgoodeats.com/wp-content/uploads/2020/07/img_22621.jpgIMG_2262(1)Onion added to oiled grill.https://allisoncooksgoodeats.com/wp-content/uploads/2020/07/img_22612.jpgIMG_2261(2)Seared chain wrapped in foil to rest.https://allisoncooksgoodeats.com/wp-content/uploads/2020/07/img_22601.jpgIMG_2260(1)Seared chain.https://allisoncooksgoodeats.com/wp-content/uploads/2020/07/img_22572.jpgIMG_2257(2)Chain placed in bowl and seasoned with olive oil, Kosher salt, and pepper.https://allisoncooksgoodeats.com/wp-content/uploads/2020/07/img_22562.jpgIMG_2256(2)The chain portion placed in plastic and pounded until thin.https://allisoncooksgoodeats.com/wp-content/uploads/2020/07/img_22552.jpgIMG_2255(2)The chain portion placed in plastic.https://allisoncooksgoodeats.com/wp-content/uploads/2020/07/img_22542.jpgIMG_2254(2)The chain portion.https://allisoncooksgoodeats.com/wp-content/uploads/2020/07/img_22672.jpgIMG_2267(2)Alton's cheese steak sandwich.https://allisoncooksgoodeats.com/wp-content/uploads/2020/07/img_21652.jpgIMG_2165(2)Inverting meat onto plate.2020-07-04T00:20:19+00:00monthlyhttps://allisoncooksgoodeats.com/2020/06/18/episode-142-raising-the-bar/https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_2072.jpgIMG_2072Ice and bourbon added to the glass.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_20701.jpgIMG_2070(1)A splash of seltzer added.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_20681.jpgIMG_2068(1)Mint and superfine sugar after muddling to a paste.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_20671.jpgIMG_2067(1)Mint and superfine sugar in a glass.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_20561.jpgIMG_2056(1)Alton's daiquiri.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_20541.jpgIMG_2054(1)Chilled glasses.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_2053.jpgIMG_2053Simple syrup to add to shaker.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_2052.jpgIMG_2052Lime juice to add to shaker.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_2051.jpgIMG_2051Ice and rum in shaker.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_2049.jpgIMG_2049Making rich simple syrup by dissolving 2 C sugar in 1 C water.2020-06-19T03:36:29+00:00monthlyhttps://allisoncooksgoodeats.com/2020/06/11/episode-141-tender-is-the-loin-i/https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_22341.jpgIMG_2234(1)Alton's steak au poivre.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_22311.jpgIMG_2231(1)Steak after coating with the sauce.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_22301.jpgIMG_2230(1)Steaks added back to the pan with the sauce.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_22281.jpgIMG_2228(1)Cream added to the pan.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_22271.jpgIMG_2227(1)Pan after flames have dissipated.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_22231.jpgIMG_2223(1)Cognac added to pan and ignited.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_22161.jpgIMG_2216(1)Pan after removing steaks.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_22141.jpgIMG_2214(1)Filets after cooking for four minutes per side. Transferred to plate on heating pad and covered with foil.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_22131.jpgIMG_2213(1)Filets after cooking for four minutes per side. Transferred to plate on heating pad.https://allisoncooksgoodeats.com/wp-content/uploads/2020/06/img_22111.jpgIMG_2211(1)Filets in pan for four minutes on each side.2022-09-24T18:02:09+00:00monthlyhttps://allisoncooksgoodeats.com/2020/05/30/episode-140-my-pod/https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_2140.jpgIMG_2140Sugar sprinkled over the custard surface.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_21391.jpgIMG_2139(1)Custards after https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_21381.jpgIMG_2138(1)Ramekins after baking - still underdone in the middle.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_21361.jpgIMG_2136(1)Shallow custard after baking.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_21351.jpgIMG_2135(1)Custards in the oven and hot water added to come halfway up the ramekins.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_21341.jpgIMG_2134(1)https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_21331.jpgIMG_2133(1)Custard poured into ramekins within a tea towel-lined roasting pan.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_21311.jpgIMG_2131(1)Custard after adding all of the cream.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_21301.jpgIMG_2130(1)Ready to slowly add warm cream to yolks.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_21281.jpgIMG_2128(1)Cream after steeping.2020-06-01T03:41:50+00:00monthlyhttps://allisoncooksgoodeats.com/2020/05/07/episode-139-school-of-hard-nogs/https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_19461.jpgIMG_1946(1)Churning the custard in an ice cream machine.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_19451.jpgIMG_1945(1)Custard after chilling.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_1943.jpgIMG_1943Custard after reaching 160. Bourbon added.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_19421.jpgIMG_1942(1)Temperature after tempering, so back on the stove to reach 160.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_19401.jpgIMG_1940(1)Ready to temper the yolks by slowly adding the dairy.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_19371.jpgIMG_1937(1)Egg yolks beaten until lightened/thickened.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_19361.jpgIMG_1936(1)Egg yolks.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_19351.jpgIMG_1935(1)Milk, cream, and nutmeg being brought to a boil.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_19342.jpgIMG_1934(2)Milk, cream, and nutmeg in a saucepan.https://allisoncooksgoodeats.com/wp-content/uploads/2020/05/img_19521.jpgIMG_1952(1)Alton's eggnog ice cream.2020-05-07T20:11:54+00:00monthlyhttps://allisoncooksgoodeats.com/2020/04/20/episode-138-a-pie-in-every-pocket/https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18931.jpgIMG_1893(1)Toaster pastries after baking for 20 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18921.jpgIMG_1892(1)Crimped pastries placed on parchment-lined sheet pan.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18891.jpgIMG_1889(1)Edges of pastries pressed together.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18881.jpgIMG_1888(1)Second batch of dough rectangles being placed on top of filling after docking with a fork.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18871.jpgIMG_1887(1)Egg wash rubbed around edges and filling spooned onto rectangles.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18831.jpgIMG_1883(1)Half of the dough rolled into a 12" x 10" rectangle and cut into six 4" x 5" rectangles.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18801.jpgIMG_1880(1)Kneaded dough, split into two.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18761.jpgIMG_1876(1)Kneaded dough.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18751.jpgIMG_1875(1)Dough after stirring together.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18741.jpgIMG_1874(1)Milk poured into well.2020-04-20T21:44:59+00:00monthlyhttps://allisoncooksgoodeats.com/2020/04/02/episode-137-curious-yet-tasty-avocado-experiment/https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_1818.jpgIMG_1818My cake, licked by my cat.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18171.jpgIMG_1817(1)Lemon extract.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18151.jpgIMG_1815(1)Avocado frosting after adding powdered sugar.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18131.jpgIMG_1813(1)Avocado and lemon juice in stand mixer, beaten for a couple minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_18121.jpgIMG_1812(1)Avocado and lemon juice in stand mixer.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_17931.jpgIMG_1793(1)Avocado compound butter on corn.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_17901.jpgIMG_1790(1)Avocado compound butter after chilling.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_17891.jpgIMG_1789(1)Butter pushed into cylindrical shape using edge of sheet pan.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_17861.jpgIMG_1786(1)Compound butter placed on center of parchment sheet.https://allisoncooksgoodeats.com/wp-content/uploads/2020/04/img_17851.jpgIMG_1785(1)Pepper and Kosher salt added to butter.2020-04-02T21:36:09+00:00monthlyhttps://allisoncooksgoodeats.com/2020/03/28/episode-136-great-balls-of-meat/https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_16531.jpgIMG_1653(1)Meatballs after baking.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_16521.jpgIMG_1652(1)Crumb-coated meatballs placed in mini muffin tins to bake.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_16501.jpgIMG_1650(1)Rolling meatballs in bread crumbs.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_16471.jpgIMG_1647(1)Meat portioned into 1.5 ounce portions and shaped into balls.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_16451.jpgIMG_1645(1)Meatball mixture after chilling for a day.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_16441.jpgIMG_1644(1)Meatball mixture after tossing with gloved hands.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_16431.jpgIMG_1643(1)Ground lamb, ground pork, ground beef, red pepper flakes, dried parsley, dried basil, garlic powder, Kosher salted, grated Parmesan, an egg, thawed frozen spinach, and breadcrumbs in mixing bowl.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_16411.jpgIMG_1641(1)Alton's Swedish meatballs.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_16391.jpgIMG_1639(1)Meatballs added back to sauce.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_16381.jpgIMG_1638(1)Sauce simmering to thicken.2020-03-28T21:56:22+00:00monthlyhttps://allisoncooksgoodeats.com/2020/03/25/episode-135-the-waffle-truth/https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_18051.jpgIMG_1805(1)Waffle after cooking on a hot iron.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_18021.jpgIMG_1802(1)Chocolate chips to be folded in.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_18011.jpgIMG_1801(1)Batter stirred until just combined.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_18001.jpgIMG_1800(1)Wet ingredients added to dry ingredients.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_17981.jpgIMG_1798(1)Eggs, melted butter, room temperature buttermilk, and vanilla extract.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_17971.jpgIMG_1797(1)https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_17961.jpgIMG_1796(1)https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_17951.jpgIMG_1795(1)Dry ingredients whisked together.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_17941.jpgIMG_1794(1)Dry ingredients: flour, sugar, cocoa powder, salt, baking powder, and baking soda.https://allisoncooksgoodeats.com/wp-content/uploads/2020/03/img_18081.jpgIMG_1808(1)Alton's chocolate waffle, served with butter.2020-03-25T21:00:53+00:00monthlyhttps://allisoncooksgoodeats.com/2020/02/28/episode-134-pantry-raid-v-good-wine-gone-bad/https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_15131.jpgIMG_1513(1)Gingersnaps added to liquid and cooked until thickened.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_15111.jpgIMG_1511(1)Cooking liquid, strained into saucier.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_15091.jpgIMG_1509(1)Cooking liquid.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_15071.jpgIMG_1507(1)Meat after cooking for four hours.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_15061.jpgIMG_1506(1)Crushed gingersnaps.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_15041.jpgIMG_1504(1)Meat added back to marinade and placed in the oven for four hours.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_15011.jpgIMG_1501(1)Sugar added to marinade.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_15001.jpgIMG_1500(1)https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_14981.jpgIMG_1498(1)Meat removed from liquid and liquid poured into Dutch oven.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_14961.jpgIMG_1496(1)Meat after marinading for five days.2020-02-28T20:14:59+00:00monthlyhttps://allisoncooksgoodeats.com/2020/02/23/episode-133-cobbled-together/https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_16121.jpgIMG_1612(1)Alton's cobbler.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_16101.jpgIMG_1610(1)Cobbler after baking.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_16091.jpgIMG_1609(1)Dough placed on fruit.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_16081.jpgIMG_1608(1)Dough rolled out inside Ziplock. Top of bag removed to invert dough directly onto fruit.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_1605.jpgIMG_1605Fruit added to the dish.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_1603.jpgIMG_16031/3 of dough crumbled into the bottom of a baking dish.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_16001.jpgIMG_1600(1)Cranberries and peaches added to sugar mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_15981.jpgIMG_1598(1)Sugar, cornstarch, and Kosher salt.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_15961.jpgIMG_1596(1)Dough placed in Ziplock bag to chill.https://allisoncooksgoodeats.com/wp-content/uploads/2020/02/img_15951.jpgIMG_1595(1)2020-11-22T22:29:21+00:00monthlyhttps://allisoncooksgoodeats.com/2020/01/29/episode-132-wake-up-little-sushi/https://allisoncooksgoodeats.com/wp-content/uploads/2020/01/img_09511.jpgIMG_0951(1)Sliced California rolls.https://allisoncooksgoodeats.com/wp-content/uploads/2020/01/img_09451.jpgIMG_0945(1)Four finished California rolls.https://allisoncooksgoodeats.com/wp-content/uploads/2020/01/img_09431.jpgIMG_0943(1)The entire roll after rolling tightly with the sushi mat.https://allisoncooksgoodeats.com/wp-content/uploads/2020/01/img_09421.jpgIMG_0942(1)Cucumber matchsticks to finish off the roll ingredients.https://allisoncooksgoodeats.com/wp-content/uploads/2020/01/img_09411.jpgIMG_0941(1)Imitation crab on top of avocado.https://allisoncooksgoodeats.com/wp-content/uploads/2020/01/img_09401.jpgIMG_0940(1)Avocado placed down center of Nori.https://allisoncooksgoodeats.com/wp-content/uploads/2020/01/img_09391.jpgIMG_0939(1)Nori and rice flipped over.https://allisoncooksgoodeats.com/wp-content/uploads/2020/01/img_09371.jpgIMG_0937(1)Sushi rice pressed onto Nori. Then sprinkled with sesame seeds.https://allisoncooksgoodeats.com/wp-content/uploads/2020/01/img_09361.jpgIMG_0936(1)A half sheet of Nori placed rough side up on a plastic-covered sushi mat.https://allisoncooksgoodeats.com/wp-content/uploads/2020/01/img_09351.jpgIMG_0935(1)Sliced avocado and cucumber matchsticks.2020-01-29T23:58:48+00:00monthlyhttps://allisoncooksgoodeats.com/2019/11/06/episode-131-power-trip/https://allisoncooksgoodeats.com/wp-content/uploads/2019/11/img_07211.jpgIMG_0721(1)Alton's rice crispy bars.https://allisoncooksgoodeats.com/wp-content/uploads/2019/11/img_07201.jpgIMG_0720(1)Bar mixture placed in oiled pan.https://allisoncooksgoodeats.com/wp-content/uploads/2019/11/img_07191.jpgIMG_0719(1)Puffed rice, dried fruit, and almonds added to marshmallow mix.https://allisoncooksgoodeats.com/wp-content/uploads/2019/11/img_07181.jpgIMG_0718(1)Melted marshmallow mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2019/11/img_07161.jpgIMG_0716(1)Flax seed oil, honey, and marshmallows in pot.https://allisoncooksgoodeats.com/wp-content/uploads/2019/11/img_06991.jpgIMG_0699(1)Toasting slivered almonds.https://allisoncooksgoodeats.com/wp-content/uploads/2019/11/img_06981.jpgIMG_0698(1)Ingredients for bars: dried fruit, mini marshmallows, honey, flax seed oil, and puffed brown rice. Not pictured: toasted slivered almonds.https://allisoncooksgoodeats.com/wp-content/uploads/2019/11/img_06971.jpgIMG_0697(1)Chopped dried cherries and cranberries, along with dried blueberries.https://allisoncooksgoodeats.com/wp-content/uploads/2019/11/img_06741.jpgIMG_0674(1)Alton's protein bars.https://allisoncooksgoodeats.com/wp-content/uploads/2019/11/img_06541.jpgIMG_0654(1)Bars after baking to an internal temperature of 205.2019-11-06T17:36:11+00:00monthlyhttps://allisoncooksgoodeats.com/2019/09/18/episode-130-churn-baby-churn-ii/https://allisoncooksgoodeats.com/wp-content/uploads/2019/09/img_01941.jpgIMG_0194(1)Alton's chocolate ice cream.https://allisoncooksgoodeats.com/wp-content/uploads/2019/09/img_01911.jpgIMG_0191(1)Custard after chilling overnight.https://allisoncooksgoodeats.com/wp-content/uploads/2019/09/img_01691.jpgIMG_0169(1)Custard after reaching 170 degrees, and able to coat a spoon.https://allisoncooksgoodeats.com/wp-content/uploads/2019/09/img_01681.jpgIMG_0168(1)Custard after reaching 170 degrees.https://allisoncooksgoodeats.com/wp-content/uploads/2019/09/img_01671.jpgIMG_0167(1)Custard on low heat.https://allisoncooksgoodeats.com/wp-content/uploads/2019/09/img_01661.jpgIMG_0166(1)After adding 1/3 of the dairy to the yolks.https://allisoncooksgoodeats.com/wp-content/uploads/2019/09/img_01651.jpgIMG_0165(1)Ready to temper the chocolate into the yolks.https://allisoncooksgoodeats.com/wp-content/uploads/2019/09/img_01631.jpgIMG_0163(1)Whisked mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2019/09/img_01621.jpgIMG_0162(1)Adding the sugar to the yolks.https://allisoncooksgoodeats.com/wp-content/uploads/2019/09/img_01601.jpgIMG_0160(1)8 egg yolks2019-09-18T19:09:37+00:00monthlyhttps://allisoncooksgoodeats.com/2019/08/27/episode-129-urban-preservation-ii-the-jerky/https://allisoncooksgoodeats.com/wp-content/uploads/2019/08/img_30652.jpgIMG_3065(2)Reduced sauce served over pasta.https://allisoncooksgoodeats.com/wp-content/uploads/2019/08/img_30632.jpgIMG_3063(2)Chopped parsley added.https://allisoncooksgoodeats.com/wp-content/uploads/2019/08/img_30622.jpgIMG_3062(2)Heat increased and bringing the sauce to a boil.https://allisoncooksgoodeats.com/wp-content/uploads/2019/08/img_30612.jpgIMG_3061(2)Tomatoes in the pan, along with heavy cream.https://allisoncooksgoodeats.com/wp-content/uploads/2019/08/img_30602.jpgIMG_3060(2)Tomatoes in the pan.https://allisoncooksgoodeats.com/wp-content/uploads/2019/08/img_30592.jpgIMG_3059(2)Jerky and soaking liquid added to the pan.https://allisoncooksgoodeats.com/wp-content/uploads/2019/08/img_30582.jpgIMG_3058(2)Two cloves of garlic added to the softened veggies.https://allisoncooksgoodeats.com/wp-content/uploads/2019/08/img_30572.jpgIMG_3057(2)Vegetable oil, onion, green bell pepper, and Kosher salt in a medium saucier.https://allisoncooksgoodeats.com/wp-content/uploads/2019/08/img_30552.jpgIMG_3055(2)Boiling water poured over chopped jerky.https://allisoncooksgoodeats.com/wp-content/uploads/2019/08/img_30542.jpgIMG_3054(2)Four ounces of homemade jerky, cut into small pieces.2019-08-27T18:40:09+00:00monthlyhttps://allisoncooksgoodeats.com/2019/07/31/episode-128-dis-kabob-ulated/https://allisoncooksgoodeats.com/wp-content/uploads/2019/07/img_28711.jpgIMG_2871(1)Alton's grilled pineapple.https://allisoncooksgoodeats.com/wp-content/uploads/2019/07/img_28661.jpgIMG_2866(1)Horrible photograph, but grilling the pineapple for four minutes on each side.https://allisoncooksgoodeats.com/wp-content/uploads/2019/07/img_28651.jpgIMG_2865(1)Vanilla syrup squirted onto pineapple.https://allisoncooksgoodeats.com/wp-content/uploads/2019/07/img_28641.jpgIMG_2864(1)Pineapple threaded onto skewers.https://allisoncooksgoodeats.com/wp-content/uploads/2019/07/img_28621.jpgIMG_2862(1)Pineapple cut into eighths.https://allisoncooksgoodeats.com/wp-content/uploads/2019/07/img_2852.jpgIMG_2852Cooled syrup after removing vanilla bean.https://allisoncooksgoodeats.com/wp-content/uploads/2019/07/img_2851.jpgIMG_2851Syrup, set aside to steep.https://allisoncooksgoodeats.com/wp-content/uploads/2019/07/img_2849.jpgIMG_2849Whisked until the sugar dissolved.https://allisoncooksgoodeats.com/wp-content/uploads/2019/07/img_2848.jpgIMG_2848Dark brown sugar, lime juice, Kosher salt, and vanilla bean.https://allisoncooksgoodeats.com/wp-content/uploads/2019/07/img_2847.jpgIMG_2847A vanilla bean.2019-09-02T16:00:36+00:00monthlyhttps://allisoncooksgoodeats.com/2019/06/21/episode-127-give-peas-a-chance/https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2575.jpgIMG_2575Alton's peas with herbs and cheese.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2571.jpgIMG_2571Cheese and peas added to dressing.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2569.jpgIMG_2569Mint and parsley added to dressing.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2567.jpgIMG_2567Olive oil, ready to whisk into dressing.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2565.jpgIMG_2565Red wine vinegar, Kosher salt, shallot, and black pepper to make the dressing.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2564.jpgIMG_2564Peas, running under cold water after cooking.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2563.jpgIMG_2563A pound of peas added to salted boiling water.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2541.jpgIMG_2541Alton's split pea burgers.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2539.jpgIMG_2539Veggie patties cooking in oiled skillet.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2482.jpgIMG_2482Final burger mixture, ready to be chilled.2019-06-21T22:50:07+00:00monthlyhttps://allisoncooksgoodeats.com/2019/06/16/special-3-eat-this-rock/https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2821.jpgIMG_2821Alton's beef tenderloin.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2819.jpgIMG_2819Tenderloin after resting for 15 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2817.jpgIMG_2817Tenderloin removed from the oven at 125 degrees.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2810.jpgIMG_2810Tenderloin in the oven until it reaches 125 degrees.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2808.jpgIMG_2808My wrapped beef tenderloin.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2807.jpgIMG_2807Wrapping the tenderloin in the salt dough.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2804.jpgIMG_2804Cooled tenderloin placed on top of salt dough and herbs.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2802.jpgIMG_2802Dough rolled into a large rectangle and sprinkled with more fresh herbs.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2799.jpgIMG_2799Dough after 24 hours.https://allisoncooksgoodeats.com/wp-content/uploads/2019/06/img_2797.jpgIMG_2797Letting the seared meat rest until cool to the touch.2019-06-16T22:24:04+00:00monthlyhttps://allisoncooksgoodeats.com/2019/05/24/episode-126-do-the-rice-thing/https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2158.jpgIMG_2158Alton's brown rice salad.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2156.jpgIMG_2156Cooked brown rice, bacon, and fresh dill stirred into liquid.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2155.jpgIMG_2155White wine vinegar, chicken broth, Dijon mustard, sugar, Kosher salt, and pepper added to the cooked red onion.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2153.jpgIMG_2153Red onion added to bacon fat.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2151.jpgIMG_2151Bacon frying in large skillet.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2149.jpgIMG_2149Fluffed rice after cooking for an hour.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2147.jpgIMG_2147Rice covered with foil and put in a 375 degree oven for an hour.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2146.jpgIMG_2146Brown rice, hot water, butter, and Kosher salt in an 8-inch pan.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2204.jpgIMG_2204Mushrooms, asparagus, Parmesan, lemon zest, and nutmeg added.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2203.jpgIMG_2203Risotto after adding all of the liquid.2019-05-24T18:24:19+00:00monthlyhttps://allisoncooksgoodeats.com/2019/05/03/episode-125-field-of-greens/https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2177.jpgIMG_2177Alton's mustard green gratin.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2176.jpgIMG_2176Crushed crackers sprinkled over the top.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2175.jpgIMG_2175Greens/mushrooms placed in buttered baking dish.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2174.jpgIMG_2174https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2173.jpgIMG_2173Greens/mushrooms added to egg mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2172.jpgIMG_2172Mustard greens cooked until wilted.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2171.jpgIMG_2171Trimmed mustard greens added to mushrooms.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2170.jpgIMG_2170Browned mushrooms.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2168.jpgIMG_2168Mustard greens.https://allisoncooksgoodeats.com/wp-content/uploads/2019/05/img_2167.jpgIMG_2167Mushrooms, garlic, and Kosher salt added to the butter.2019-05-03T18:04:53+00:00monthlyhttps://allisoncooksgoodeats.com/2019/04/26/episode-124-my-big-fat-greek-sandwich/https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/224075_1040779094361_6486_n.jpg224075_1040779094361_6486_nMy beloved Hitcher in his younger years.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_78661.jpgIMG_7866(1)Sliced gyro meat.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_1947.jpgIMG_1947Fat poured off of loaf.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_1946.jpgIMG_1946Foil-wrapped brick resting on meat while it cools.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_1945.jpgIMG_1945Gyro meat after cooking to 170 degrees.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_1942.jpgIMG_1942Loaf pan placed in water bath for 60-75 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_1940.jpgIMG_1940Alton's Tzatziki sauce.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_1939.jpgIMG_1939Cucumber added to the yogurt mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_1938.jpgIMG_1938Garlic, mint, red wine vinegar, and olive oil in a bowl, along with drained yogurt.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_19341.jpgIMG_1934(1)Garlic, mint, red wine vinegar, and olive oil in a bowl.2019-04-27T03:32:19+00:00monthlyhttps://allisoncooksgoodeats.com/2019/04/11/episode-123-dr-strangeloaf/https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_1865.jpgIMG_1865Dough after rising.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_78521.jpgIMG_7852(1)Finished bread, sliced.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_78501.jpgIMG_7850(1)Finished bread.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_77791.jpgIMG_7779(1)Bread at 207 degrees.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_77361.jpgIMG_7736(1)Sponge after refrigerating overnight.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_77341.jpgIMG_7734(1)Bread flour being weighed into mixer.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_77301.jpgIMG_7730(1)Sponge ingredients: water, bread flour, instant yeast, and honey.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_77291.jpgIMG_7729(1)Honey and instant dry yeast.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_1887.jpgIMG_1887Dough placed on hot terra cotta planter base. Tray of water beneath.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_1886.jpgIMG_1886Dough placed on pizza peel, brushed with cornstarch mixture, and cut with a sharp knife.2019-04-11T20:44:35+00:00monthlyhttps://allisoncooksgoodeats.com/2019/04/02/episode-122-sprung-a-leek/https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_78131.jpgIMG_7813(1)Dairy and white pepper added to soup.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_78091.jpgIMG_7809(1)A cup of cream and a cup of buttermilk.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_78081.jpgIMG_7808(1)Pureed soup.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_78071.jpgIMG_7807(1)Soup after cooking for 45 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_78061.jpgIMG_7806(1)Lid placed on the pot for 45 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_78051.jpgIMG_7805(1)Liquid brought to a simmer.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_78041.jpgIMG_7804(1)Potatoes and vegetable broth added to leeks.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_78011.jpgIMG_7801(1)Leeks after sweating for 20-25 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_77971.jpgIMG_7797(1)Peeled/chopped Yukon gold potatoes.https://allisoncooksgoodeats.com/wp-content/uploads/2019/04/img_77931.jpgIMG_7793(1)Chopped leeks added to melted butter, along with Kosher salt.2019-04-02T21:12:51+00:00monthlyhttps://allisoncooksgoodeats.com/2019/03/29/episode-121-carrots-a-taproot-orange/https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1757.jpgIMG_1757Frosted carrot cake.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1752.jpgIMG_1752Cream cheese frosting.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1750.jpgIMG_1750Sifted powdered sugar and vanilla added to cream cheese/butter mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1747.jpgIMG_1747Softened cream cheese and butter in mixer.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1745.jpgIMG_1745Cake, removed from pan after 30 minutes of cooling. Allowed to cool completely on rack.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1742.jpgIMG_1742Cake after baking for 65 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1741.jpgIMG_1741Batter poured into prepared pan.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1740.jpgIMG_1740Batter after mixing 10x with hands.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1739.jpgIMG_1739Combined wet ingredients added to carrots.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1738.jpgIMG_1738Combined wet ingredients.2019-03-29T21:00:25+00:00monthlyhttps://allisoncooksgoodeats.com/2019/03/04/episode-120-cuckoo-for-coq-au-vin/https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1685.jpgIMG_1685Salt pork, onions, and mushrooms added to sauce.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1684.jpgIMG_1684Sauce after reducing by 1/3.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1683.jpgIMG_1683Reducing the sauce by 1/3.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1681.jpgIMG_1681Cooking liquid placed in saucier over high heat. A rubber band is used to measure fluid reduction.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1680.jpgIMG_1680Straining the cooking liquid.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1679.jpgIMG_1679Cooking liquid after removing chicken.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1678.jpgIMG_1678Chicken removed from cooking liquid.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1677.jpgIMG_1677Chicken after cooking for two hours.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1668.jpgIMG_1668Chicken broth and remaining wine added to chicken and Dutch oven placed in refrigerator overnight.https://allisoncooksgoodeats.com/wp-content/uploads/2019/03/img_1667.jpgIMG_1667Deglazing liquid poured over chicken.2019-03-04T19:48:45+00:00monthlyhttps://allisoncooksgoodeats.com/2019/02/13/episode-119-myth-smashers/2019-02-13T19:28:44+00:00monthlyhttps://allisoncooksgoodeats.com/2019/02/07/episode-118-melondrama/https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1620.jpgIMG_1620Watermelon sorbet.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1570.jpgIMG_1570Churning sorbet after chilling.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1552.jpgIMG_1552Lemon juice, vodka, and sugar added to watermelon puree.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1550.jpgIMG_1550Pureed watermelon.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1549.jpgIMG_1549Sorbet ingredients: watermelon, lemon juice, vodka, and sugar.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1531.jpgIMG_1531Pine nuts and feta sprinkled on to finish the salad.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1530.jpgIMG_1530Red wine vinegar drizzled over fruit.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1529.jpgIMG_1529Basil, Kosher salt, and pepper sprinkled over melon.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1527.jpgIMG_1527Melon added to onion.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1526.jpgIMG_1526Onion added to hot wok.2019-02-07T18:35:46+00:00monthlyhttps://allisoncooksgoodeats.com/2019/02/01/episode-117-puddin-head-blues/https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1481.jpgIMG_1481Alton's chocolate pudding.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1471.jpgIMG_1471Pudding after chilling for 4+ hours.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1461.jpgIMG_1461Plastic pressed onto pudding's surface.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1460.jpgIMG_1460Strained pudding.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1459.jpgIMG_1459Straining the pudding into a serving bowl.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1458.jpgIMG_1458Adding vanilla off the heat.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1456.jpgIMG_1456Pudding after boiling and simmering.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1455.jpgIMG_1455Bringing pudding mix to a boil.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1454.jpgIMG_1454Whisking cream and milk into pudding mix.https://allisoncooksgoodeats.com/wp-content/uploads/2019/02/img_1453.jpgIMG_1453Pudding mix in saucier.2019-02-01T20:01:56+00:00monthlyhttps://allisoncooksgoodeats.com/2019/01/30/episode-116-stuff-it/https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/img_0939.jpgimg_0939Squash after cooking for an hour.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/img_0938.jpgimg_0938Squash into the oven for an hour.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/img_0936.jpgimg_0936Filling spooned into prepped squash and lids placed on top.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/img_0934.jpgimg_0934Pepper added and filling completed.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/img_0932.jpgimg_0932Spinach, rice, oregano, pork, and pine nuts added to the skillet.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/img_0927.jpgimg_0927Wine added to deglaze the pan.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/img_0925.jpgimg_0925Butter placed in each squash.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/img_0924.jpgimg_0924Celery, onion, and carrot added to hot oil, along with a pinch of Kosher salt.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/img_0923.jpgimg_0923Pork cooked until no longer pink.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/img_0922.jpgimg_0922Pork in skillet over medium heat.2019-01-30T22:20:29+00:00monthlyhttps://allisoncooksgoodeats.com/2019/01/02/episode-115-true-grits/https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/IMG_0779.jpgIMG_0779Cooled cake flipped onto cake stand.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/IMG_0772.jpgIMG_0772Cake after baking for 40 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/IMG_0771.jpgIMG_0771Cornmeal batter poured over topping.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/IMG_0768.jpgIMG_0768Wet mixture added to dry ingredients.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/IMG_0766.jpgIMG_0766Soaked cornmeal added to liquid ingredients.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/IMG_0764.jpgIMG_0764Eggs, sugar, and oil.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/IMG_0762.jpgIMG_0762Flour, baking powder, and salt.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/IMG_0759.jpgIMG_0759Pineapple juice drizzled over topping.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/IMG_0758.jpgIMG_0758Toasted pecans sprinkled over pineapple.https://allisoncooksgoodeats.com/wp-content/uploads/2019/01/IMG_0757.jpgIMG_0757Cherries placed in each pineapple ring.2019-01-02T22:02:50+00:00monthlyhttps://allisoncooksgoodeats.com/2018/12/18/episode-114-art-of-darkness-iii/https://allisoncooksgoodeats.com/wp-content/uploads/2018/12/IMG_0671.jpgIMG_0671Chocolate distributed among popsicle molds.https://allisoncooksgoodeats.com/wp-content/uploads/2018/12/IMG_0670.jpgIMG_0670Vanilla added to chocolate mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2018/12/IMG_0669.jpgIMG_0669Smooth chocolate mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2018/12/IMG_0664.jpgIMG_0664Cream/milk poured over bittersweet chocolate.https://allisoncooksgoodeats.com/wp-content/uploads/2018/12/IMG_0663.jpgIMG_0663Cocoa powder combined with milk and cream, and brought to a simmer.https://allisoncooksgoodeats.com/wp-content/uploads/2018/12/IMG_0662.jpgIMG_0662Cocoa powder combined with milk and cream.https://allisoncooksgoodeats.com/wp-content/uploads/2018/12/IMG_0660.jpgIMG_0660Chopped bittersweet chocolate.https://allisoncooksgoodeats.com/wp-content/uploads/2018/12/IMG_0658.jpgIMG_0658Bittersweet chocolate.https://allisoncooksgoodeats.com/wp-content/uploads/2018/12/IMG_0657.jpgIMG_0657Ingredients for fudgepops: bittersweet chocolate, vanilla extract, cocoa powder, heavy cream, and whole milk.https://allisoncooksgoodeats.com/wp-content/uploads/2018/12/IMG_0729.jpgIMG_0729Alton's fudgepop.2018-12-19T04:42:33+00:00monthlyhttps://allisoncooksgoodeats.com/2018/11/20/episode-113-say-cheese/https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0367.jpgIMG_0367Fromage fort.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0364.jpgIMG_0364White wine, parsley, garlic, and butter added to cheese.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0363.jpgIMG_0363Other ingredients: white wine, parsley, garlic, and butter.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0362.jpgIMG_0362Cheese in the food processor.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0357.jpgIMG_0357A pound of cheese: cheddar, goat, mozzarella, and queso fresco.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0404.jpgIMG_0404Marsala, Worcestershire, hot sauce, and white pepper added to soup.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0403.jpgIMG_0403Soup after adding all of the cheese.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0402.jpgIMG_0402Adding Fontina, a handful at a time.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0401.jpgIMG_0401Soup after blending with immersion blender.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0400.jpgIMG_0400Cream added to soup and bay leaf removed.2018-11-20T20:05:20+00:00monthlyhttps://allisoncooksgoodeats.com/2018/11/06/episode-112-soups-on/https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0212.jpgIMG_0212Blended mixture added to bowl of fruit/vegetables.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0209.jpgIMG_0209Mixture after pulsing 9-10 times.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0208.jpgIMG_0208White grape juice, rice wine vinegar, and mint added to the food processor.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0206.jpgIMG_0206White grape juice and rice wine vinegar.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0205.jpgIMG_0205Plain yogurt added to the food processor.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0204.jpgIMG_0204Toasted walnuts added.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0203.jpgIMG_0203A pound of green grapes added to the food processor.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0201.jpgIMG_0201Half of the cucumber, apple, and tomatillos in a food processor.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0200.jpgIMG_0200Half of the cucumber, apple, and tomatillos in a large bowl.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0199.jpgIMG_0199Peeled apple.2018-11-06T22:53:52+00:00monthlyhttps://allisoncooksgoodeats.com/2018/11/01/episode-111-sandwich-craft/https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0329.jpgIMG_0329Alton's vegetable spread, served with bread slices.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0325.jpgIMG_0325Roasted vegetables in the food processor with cream cheese.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0323.jpgIMG_0323Vegetables after roasting for 45 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0319.jpgIMG_0319Zucchini, red bell pepper, onion, and garlic tossed with olive oil, spread on a sheet pan, and sprinkled with Kosher salt.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0318.jpgIMG_0318Zucchini, red bell pepper, onion, and garlic tossed with olive oil.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0316.jpgIMG_0316Vegetables for veggie spread: onion, zucchini, garlic, and red bell pepper.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0171.jpgIMG_0171Cuban sandwiches after 10 minutes on the panini press.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0160.jpgIMG_0160Cuban sandwiches on the panini press.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0158.jpgIMG_0158Top of hoagie placed on.https://allisoncooksgoodeats.com/wp-content/uploads/2018/11/img_0157.jpgIMG_0157Pickles on top.2018-11-01T18:18:12+00:00monthlyhttps://allisoncooksgoodeats.com/2018/10/25/episode-110-the-big-chili/2018-10-25T17:34:50+00:00monthlyhttps://allisoncooksgoodeats.com/2018/10/19/episode-109-wonton-ways/2018-10-19T19:56:37+00:00monthlyhttps://allisoncooksgoodeats.com/2018/10/17/episode-108-circle-of-life/2018-10-17T20:01:25+00:00monthlyhttps://allisoncooksgoodeats.com/2018/10/12/episode-107-flat-is-beautiful-ii/2018-10-12T19:07:29+00:00monthlyhttps://allisoncooksgoodeats.com/2018/09/27/episode-106-shell-game/2018-09-27T19:57:04+00:00monthlyhttps://allisoncooksgoodeats.com/2018/09/06/episode-105-hittin-the-sauce/2018-09-06T19:25:37+00:00monthlyhttps://allisoncooksgoodeats.com/2018/08/08/episode-104-going-bananas/2018-08-08T18:49:36+00:00monthlyhttps://allisoncooksgoodeats.com/2018/07/24/episode-103-toast-modern/2018-07-24T21:08:06+00:00monthlyhttps://allisoncooksgoodeats.com/2018/06/12/episode-102-i-pie/2019-11-20T04:48:21+00:00monthlyhttps://allisoncooksgoodeats.com/2018/05/30/episode-101-sometimes-you-feel-like-a-nut/2018-05-31T01:14:27+00:00monthlyhttps://allisoncooksgoodeats.com/2018/05/04/episode-100-fudge-factor/2018-05-04T19:17:48+00:00monthlyhttps://allisoncooksgoodeats.com/2018/05/01/episode-99-the-man-food-show/2018-05-01T19:22:22+00:00monthlyhttps://allisoncooksgoodeats.com/2018/04/13/episode-98-spice-capades/2018-04-13T23:57:14+00:00monthlyhttps://allisoncooksgoodeats.com/2018/04/04/episode-97-herbal-preservation/2018-04-04T20:53:14+00:00monthlyhttps://allisoncooksgoodeats.com/2018/03/16/episode-96-the-cookie-clause/2020-05-10T01:23:15+00:00monthlyhttps://allisoncooksgoodeats.com/2018/02/28/episode-95-potato-my-sweet/2018-02-28T22:14:37+00:00monthlyhttps://allisoncooksgoodeats.com/2018/02/09/episode-94-tricks-for-treats/2018-02-10T00:13:07+00:00monthlyhttps://allisoncooksgoodeats.com/2018/01/23/episode-93-ill-gotten-grains/2018-01-23T22:35:40+00:00monthlyhttps://allisoncooksgoodeats.com/2018/01/08/episode-92-the-pouch-principle/2018-01-09T01:14:17+00:00monthlyhttps://allisoncooksgoodeats.com/2017/12/08/episode-91-raising-the-steaks/2018-10-23T15:51:58+00:00monthlyhttps://allisoncooksgoodeats.com/2017/11/09/episode-90-sausage-a-beautiful-grind/2017-11-09T20:23:24+00:00monthlyhttps://allisoncooksgoodeats.com/2017/10/12/episode-89-true-brew-iv-take-stock/2017-10-12T19:50:29+00:00monthlyhttps://allisoncooksgoodeats.com/2017/09/21/episode-88-the-muffin-man/2017-09-21T17:14:25+00:00monthlyhttps://allisoncooksgoodeats.com/2017/09/07/episode-87-zen-and-the-art-of-omelet-maintenance/2017-09-28T21:58:33+00:00monthlyhttps://allisoncooksgoodeats.com/2017/08/30/episode-86-q/2017-08-31T00:57:36+00:00monthlyhttps://allisoncooksgoodeats.com/2017/08/21/episode-85-crustacean-nation-iii-feeling-crabby/2017-08-22T00:54:16+00:00monthlyhttps://allisoncooksgoodeats.com/2017/07/19/episode-84-fit-to-be-tied/2017-07-19T22:58:24+00:00monthlyhttps://allisoncooksgoodeats.com/2017/06/30/episode-83-beet-it/2017-07-13T03:49:35+00:00monthlyhttps://allisoncooksgoodeats.com/2017/06/16/episode-82-the-icing-man-cometh/2017-06-16T22:47:10+00:00monthlyhttps://allisoncooksgoodeats.com/2017/06/02/episode-81-a-cake-on-every-plate/2017-11-03T15:06:38+00:00monthlyhttps://allisoncooksgoodeats.com/2017/05/25/episode-80-salad-daze-ii-the-long-arm-of-the-slaw/2017-05-26T03:39:12+00:00monthlyhttps://allisoncooksgoodeats.com/2017/04/26/episode-79-use-your-noodle-ii-fresh-pasta/2017-04-27T00:10:04+00:00monthlyhttps://allisoncooksgoodeats.com/2017/04/11/episode-78-casserole-over/2017-04-11T21:41:27+00:00monthlyhttps://allisoncooksgoodeats.com/2017/03/22/episode-77-choux-shine/2017-04-01T22:06:13+00:00monthlyhttps://allisoncooksgoodeats.com/2017/03/10/episode-76-chops-ahoy/2017-03-10T21:22:28+00:00monthlyhttps://allisoncooksgoodeats.com/2017/03/03/episode-75-dip-madness/2017-03-04T03:15:24+00:00monthlyhttps://allisoncooksgoodeats.com/2017/02/28/episode-74-true-brew-iii-amber-waves/2017-03-01T02:08:49+00:00monthlyhttps://allisoncooksgoodeats.com/2017/01/25/episode-73-tomato-envy/2017-01-26T01:20:17+00:00monthlyhttps://allisoncooksgoodeats.com/2017/01/18/episode-72-egg-files-5-souffle-quantum-foam/2017-01-18T18:42:04+00:00monthlyhttps://allisoncooksgoodeats.com/2017/01/06/special-7-altons-countdown-to-t-day/2017-01-07T01:55:51+00:00monthlyhttps://allisoncooksgoodeats.com/2016/12/10/episode-71-good-milk-gone-bad/2016-12-11T01:08:22+00:00monthlyhttps://allisoncooksgoodeats.com/2016/11/08/episode-70-artichokes-the-choke-is-on-you/2016-11-09T01:56:46+00:00monthlyhttps://allisoncooksgoodeats.com/2016/10/23/episode-69-strawberry-sky/2016-10-24T02:22:04+00:00monthlyhttps://allisoncooksgoodeats.com/2016/10/18/episode-68-tuna-the-other-red-meat/2016-10-18T22:31:26+00:00monthlyhttps://allisoncooksgoodeats.com/2016/09/30/episode-67-this-spuds-for-you-too/2016-10-01T02:15:19+00:00monthlyhttps://allisoncooksgoodeats.com/2016/09/28/episode-66-send-in-the-clams/2016-09-28T22:58:38+00:00monthlyhttps://allisoncooksgoodeats.com/2016/09/01/special-2-down-and-out-in-paradise/2016-09-01T23:04:36+00:00monthlyhttps://allisoncooksgoodeats.com/2016/08/14/episode-65-for-whom-the-cheese-melts-2/2016-08-15T00:33:27+00:00monthlyhttps://allisoncooksgoodeats.com/2016/08/03/episode-64-squash-court/2016-08-03T18:49:38+00:00monthlyhttps://allisoncooksgoodeats.com/2016/06/29/episode-63-art-of-darkness-ii-cocoa/2016-06-29T20:31:50+00:00monthlyhttps://allisoncooksgoodeats.com/2016/06/07/episode-62-squid-pro-quo/2021-02-18T01:58:46+00:00monthlyhttps://allisoncooksgoodeats.com/2016/05/22/episode-61-cheesecake/2016-05-23T02:50:31+00:00monthlyhttps://allisoncooksgoodeats.com/2016/05/10/episode-60-berry-from-another-planet/2016-05-10T23:26:08+00:00monthlyhttps://allisoncooksgoodeats.com/2016/04/30/episode-59-scrap-iron-chef/2016-04-30T23:51:03+00:00monthlyhttps://allisoncooksgoodeats.com/2016/04/11/episode-58-family-roast/2016-04-11T23:03:47+00:00monthlyhttps://allisoncooksgoodeats.com/2016/03/04/episode-57-crepe-expectations/2016-03-05T00:39:54+00:00monthlyhttps://allisoncooksgoodeats.com/2016/02/18/episode-56-oat-cuisine/2016-12-27T02:48:47+00:00monthlyhttps://allisoncooksgoodeats.com/2016/02/04/episode-55-deep-space-slime/2016-02-05T04:16:45+00:00monthlyhttps://allisoncooksgoodeats.com/2016/01/22/episode-54-chiles-angels/2016-01-23T03:06:51+00:00monthlyhttps://allisoncooksgoodeats.com/2016/01/15/episode-53-true-brew-2-mr-tea/https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4105.jpgIMG_4105Strainer ready to strain tea into pitcher.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4125.jpgIMG_4125Simple syrup brought to a boil.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4123.jpgIMG_4123Lemons and mint added to 5 C sugar and 3 C water.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4129.jpgIMG_4129The syrup, after steeping for 10 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4117.jpgIMG_4117Lemons to flavor simple syrup.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4108.jpgIMG_4108The finished unsweetened iced tea.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4107.jpgIMG_4107A quart of room temperature water to add to the tea.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4135.jpgIMG_4135A perfect glass of Alton's sweet tea.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4120.jpgIMG_4120Fresh mint and lemon to flavor simple syrup.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4103.jpgIMG_4103A quart of boiling water steeping with the ounce of tea.2016-01-15T23:58:30+00:00monthlyhttps://allisoncooksgoodeats.com/2016/01/03/episode-52-puff-the-magic-pastry/https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4071.jpgIMG_4071Cooked rice, sauteed mushrooms, dill pickle relish, scallions, parsley, salt, and pepper.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4073.jpgIMG_4073The filling mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4072.jpgIMG_4072Salmon added to the filling.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4082.jpgIMG_4082The finished turnovers.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4066.jpgIMG_4066Two sheets of puff pastry.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4076.jpgIMG_4076Filling scooped in the center of each pastry square.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4080.jpgIMG_4080Vents cut in the top of each turnover, and tops brushed with egg wash.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4081.jpgIMG_4081I think the turnovers appeal to someone!https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4075.jpgIMG_4075Puff pastry sheet, cut into four even squares.https://allisoncooksgoodeats.com/wp-content/uploads/2016/01/img_4063.jpgIMG_4063My stacked puff pastry looked more like a bouncy house.2016-01-04T04:53:24+00:00monthlyhttps://allisoncooksgoodeats.com/2015/12/11/episode-51-mayo-clinic/https://allisoncooksgoodeats.com/wp-content/uploads/2015/12/img_3966.jpgIMG_3966After five pulses in the food processor.https://allisoncooksgoodeats.com/wp-content/uploads/2015/12/img_3965.jpgIMG_3965Salt, sugar, dry mustard, champagne vinegar, lime juice, one egg, and one egg yolk in food processor.https://allisoncooksgoodeats.com/wp-content/uploads/2015/12/img_3971.jpgIMG_3971Alton's party mayo.https://allisoncooksgoodeats.com/wp-content/uploads/2015/12/img_3972.jpgIMG_3972This mayo is wonderful.https://allisoncooksgoodeats.com/wp-content/uploads/2015/12/img_3963.jpgIMG_3963Ingredients for party mayonnaise: corn oil, eggs, chile oil, salt, dry mustard, lime juice, champagne vinegar, and sugar.https://allisoncooksgoodeats.com/wp-content/uploads/2015/12/img_3970.jpgIMG_3970Oil slowly being incorporated through feeding tube.https://allisoncooksgoodeats.com/wp-content/uploads/2015/12/img_3955.jpgIMG_3955A squeeze bottle for corn oil.https://allisoncooksgoodeats.com/wp-content/uploads/2015/12/img_3950.jpgIMG_3950One egg yolk, 1/2 t salt, 1/2 t dry mustard, and 2 pinches of sugar.https://allisoncooksgoodeats.com/wp-content/uploads/2015/12/img_3958.jpgIMG_3958My mayo after about 1/4 of oil incorporated. Remaining lemon juice and vinegar added.https://allisoncooksgoodeats.com/wp-content/uploads/2015/12/img_3947.jpgIMG_3947Mayonnaise ingredients: corn oil, salt, egg, sugar, lemon juice, champagne vinegar, and dry mustard.2015-12-12T00:53:50+00:00monthlyhttps://allisoncooksgoodeats.com/2015/11/27/episode-50-in-the-bulb-of-the-night/https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3946.jpgIMG_3946Alton's chicken as part of our mini Thanksgiving feast. The roasted garlic could be used to spread on toast.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3944.jpgIMG_3944Chicken after 1 1/2 hours in the oven. Oh, and a begging, pleading hound.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3941.jpgIMG_3941Fresh thyme, olive oil, and garlic added to seared chicken.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3945.jpgIMG_3945Alton's chicken with 40 cloves of garlic.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3940.jpgIMG_3940Seared chicken.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3934.jpgIMG_393440 cloves of garlic.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3942.jpgIMG_3942Lid on the pan and into the oven for 1 1/2 hours.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3926.jpgIMG_3926One clove of garlic, thinly sliced, added to pan.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3929.jpgIMG_3929One clove of garlic, finely chopped, added to greens.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3924.jpgIMG_3924Four cloves of smashed garlic added to olive oil.2015-11-28T02:40:01+00:00monthlyhttps://allisoncooksgoodeats.com/2015/11/22/episode-49-pantry-raid-4-comb-alone/https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3893.jpgIMG_3893Alton's orange cake.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3886.jpgIMG_3886Orange cake ingredients: eggs, flour, orange zest, baking powder, butter, baking soda, and orange blossom honey.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3888.jpgIMG_3888Orange zest added to honey/egg mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3887.jpgIMG_3887Eggs and honey.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3889.jpgIMG_3889Flour, baking soda, and baking powder sifted together.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3898.jpgIMG_3898Alton's orange cake, sliced.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3892.jpgIMG_3892Batter poured into the pan.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3915.jpgIMG_3915Honey covering the bottom of the pan.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3914.jpgIMG_3914Honey and pears.https://allisoncooksgoodeats.com/wp-content/uploads/2015/11/img_3918.jpgIMG_3918Pears after cooking in honey for several minutes.2015-11-23T03:59:29+00:00monthlyhttps://allisoncooksgoodeats.com/2015/10/27/episode-48-a-chuck-for-chuck/https://allisoncooksgoodeats.com/wp-content/uploads/2015/10/img_3857.jpgIMG_3857Alton's pot roast served with sauce.https://allisoncooksgoodeats.com/wp-content/uploads/2015/10/img_3856.jpgIMG_3856Roast after cooking. Olives and raisins added to liquid in a blender.https://allisoncooksgoodeats.com/wp-content/uploads/2015/10/img_3854.jpgIMG_3854Liquid drained from foil pouch to separate fat.https://allisoncooksgoodeats.com/wp-content/uploads/2015/10/img_3851.jpgIMG_3851The roast packet, sealed in two layers of foil and put in the oven for 3.5 hours.https://allisoncooksgoodeats.com/wp-content/uploads/2015/10/img_3848.jpgIMG_3848Remaining olive mixture poured over meat.https://allisoncooksgoodeats.com/wp-content/uploads/2015/10/img_3847.jpgIMG_3847Meat placed on olive mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2015/10/img_3846.jpgIMG_3846Half of the olive mixture poured in the foil pouch.https://allisoncooksgoodeats.com/wp-content/uploads/2015/10/img_3845.jpgIMG_3845Olive mixture after reducing by half.https://allisoncooksgoodeats.com/wp-content/uploads/2015/10/img_3843.jpgIMG_3843Tomato juice, balsamic vinegar, raisins, and green olives added to pan.https://allisoncooksgoodeats.com/wp-content/uploads/2015/10/img_3839.jpgIMG_3839Onion and garlic added to skillet, along with oil.2015-10-27T23:44:10+00:00monthlyhttps://allisoncooksgoodeats.com/2015/09/29/episode-47-let-them-eat-foam/https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3885.jpgIMG_3885A slice of angel food cake.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3882.jpgIMG_3882Alton's angel food cake.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3880.jpgIMG_3880Cake inverted to cool completely.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3879.jpgIMG_3879Cake after baking 35 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3877.jpgIMG_3877The final batter, spooned into a tube pan.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3875.jpgIMG_3875Folding in the flour mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3874.jpgIMG_3874Dusting the top of the batter with sifted flour mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3873.jpgIMG_3873Whites after reaching medium peaks.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3870.jpgIMG_3870Whites beaten with a whisk until frothy.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3869.jpgIMG_3869Egg whites with warm water, orange extract, and cream of tartar added.2015-09-30T01:21:48+00:00monthlyhttps://allisoncooksgoodeats.com/2015/09/13/episode-46-ham-i-am/https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3826.jpgIMG_3826Sliced city ham.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3824.jpgIMG_3824Ham cooked to 140 degrees, rested, and ready to slice.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3822.jpgIMG_3822A thick crust of pulverized gingersnaps.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3821.jpgIMG_3821Topped with a spritz of bourbon.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3820.jpgIMG_3820Brown sugar sprinkled on mustard.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3818.jpgIMG_3818Mustard brushed all over ham.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3816.jpgIMG_3816Ham after pulling diamonds of skin off.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3815.jpgIMG_3815Ham after cooking to 130 degrees.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3811.jpgIMG_3811Ingredients for Alton's ham crust: mustard, gingersnaps, bourbon, and dark brown sugar.https://allisoncooksgoodeats.com/wp-content/uploads/2015/09/img_3806.jpgIMG_3806Starting temperature of 38 degrees, and goal temperature of 130 degrees.2015-09-13T23:57:23+00:00monthlyhttps://allisoncooksgoodeats.com/2015/08/17/episode-45-crustacean-nation-ii-claws/https://allisoncooksgoodeats.com/wp-content/uploads/2015/08/img_3764.jpgIMG_3764https://allisoncooksgoodeats.com/wp-content/uploads/2015/08/img_3763.jpgIMG_3763Final stuffed lobster with claw meat on top and lemon on the side.https://allisoncooksgoodeats.com/wp-content/uploads/2015/08/img_3761.jpgIMG_3761Lobsters after 14 minutes in the oven.https://allisoncooksgoodeats.com/wp-content/uploads/2015/08/img_3760.jpgIMG_3760Lobsters added to claws.https://allisoncooksgoodeats.com/wp-content/uploads/2015/08/img_3759.jpgIMG_3759Claws after 4 minutes in the oven.https://allisoncooksgoodeats.com/wp-content/uploads/2015/08/img_3758.jpgIMG_3758Lobsters, ready for the oven. Tails brushed with olive oil.https://allisoncooksgoodeats.com/wp-content/uploads/2015/08/img_3757.jpgIMG_3757Olive oil for brushing tails.https://allisoncooksgoodeats.com/wp-content/uploads/2015/08/img_3756.jpgIMG_3756Stuffed lobsters.https://allisoncooksgoodeats.com/wp-content/uploads/2015/08/img_3755.jpgIMG_3755Claws into the oven to roast for 4 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2015/08/img_3754.jpgIMG_3754Ritz crackers and pepper added to filling mixture.2015-08-18T02:52:53+00:00monthlyhttps://allisoncooksgoodeats.com/2015/07/19/episode-44-fry-hard-2-chicken-fried/https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-061.jpg7-8-2015 061Alton's fried chicken.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-058.jpg7-8-2015 058Chicken pieces flipped to second sides for ~12 more minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-057.jpg7-8-2015 057Chicken pieces added to skillet for 12 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-055.jpg7-8-2015 055Shortening at ~325 degrees.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-054.jpg7-8-2015 054Dredged chicken pieces.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-052.jpg7-8-2015 052Seasoned chicken pieces being dredged in flour.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-051.jpg7-8-2015 05116 ounces of shortening melting in a 12-inch skillet.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-050.jpg7-8-2015 050https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-048.jpg7-8-2015 048Chicken pieces sprinkled liberally with spice blend.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-046.jpg7-8-2015 046Chicken pieces on a baking sheet.2015-07-20T02:11:16+00:00monthlyhttps://allisoncooksgoodeats.com/2015/07/08/episode-43-pressure-cooking-broth/https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-033.jpg7-8-2015 033Sherry for seasoning.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-032.jpg7-8-2015 032Using a gravy separator to discard the fat from the broth.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-030.jpg7-8-2015 030The strained broth.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-029.jpg7-8-2015 029Squeezing the juice out of the meat pieces.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-023.jpg7-8-2015 023Straining the broth through cheesecloth.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-022.jpg7-8-2015 022The broth after cooking.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-021.jpg7-8-2015 021Pressure released after 50 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-013.jpg7-8-2015 013Pressure cooker at full pressure for 50 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-012.jpg7-8-2015 012Lid on the cooker. Other dog waiting.https://allisoncooksgoodeats.com/wp-content/uploads/2015/07/7-8-2015-011.jpg7-8-2015 011Protein foam to be skimmed off of the top.2015-07-08T22:32:21+00:00monthlyhttps://allisoncooksgoodeats.com/2015/06/09/episode-42-if-theres-smoke-theres-fish/https://allisoncooksgoodeats.com/wp-content/uploads/2015/06/6-9-2015-023.jpg6-9-2015 023Close-up of finished salmon.https://allisoncooksgoodeats.com/wp-content/uploads/2015/06/6-9-2015-022.jpg6-9-2015 022Salmon after reaching 150 degrees.https://allisoncooksgoodeats.com/wp-content/uploads/2015/06/6-9-2015-021.jpg6-9-2015 021Smoker activated. Probe thermometer set for 150 degrees in thickest piece of fish.https://allisoncooksgoodeats.com/wp-content/uploads/2015/06/6-9-2015-020.jpg6-9-2015 020Mini fan added to box.https://allisoncooksgoodeats.com/wp-content/uploads/2015/06/6-9-2015-019.jpg6-9-2015 019Smoke box placed on electric hot plate.https://allisoncooksgoodeats.com/wp-content/uploads/2015/06/6-9-2015-018.jpg6-9-2015 018Salmon placed in DIY cardboard smoker, ready to be smoked.https://allisoncooksgoodeats.com/wp-content/uploads/2015/06/6-9-2015-017.jpg6-9-2015 017Filled smoking box.https://allisoncooksgoodeats.com/wp-content/uploads/2015/06/6-9-2015-016.jpg6-9-2015 016Soaked mesquite chips placed in smoking box.https://allisoncooksgoodeats.com/wp-content/uploads/2015/06/6-9-2015-015.jpg6-9-2015 015Salmon drying by a fan for ~2 hours.https://allisoncooksgoodeats.com/wp-content/uploads/2015/06/6-9-2015-013.jpg6-9-2015 013Fish after being rinsed, which was after 24 hours of refrigeration.2015-06-09T22:48:21+00:00monthlyhttps://allisoncooksgoodeats.com/2015/05/25/episode-41-grill-seekers/https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-25-2015-035.jpg5-25-2015 035Alton's grilled leg of lamb.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-25-2015-033.jpg5-25-2015 033Lamb after resting 15 minutes under foil.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-25-2015-030.jpg5-25-2015 030Lamb after reaching 135 degrees.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-25-2015-029.jpg5-25-2015 029Lamb flipped and rotated after 20 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-25-2015-026.jpg5-25-2015 026Sprigs of rosemary added to the grill.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-25-2015-024.jpg5-25-2015 024Lamb on the grill.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-25-2015-023.jpg5-25-2015 023Lamb ready to go on the grill.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-25-2015-021.jpg5-25-2015 021Longer piece of twine looped around the shorter pieces of twine.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-25-2015-020.jpg5-25-2015 020Additional pieces of twine tied around lamb.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-25-2015-018.jpg5-25-2015 018Butcher's twine tied around the center of the lamb.2015-05-25T20:05:19+00:00monthlyhttps://allisoncooksgoodeats.com/2015/05/06/episode-40-head-games/https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-6-2015-135.jpg5-6-2015 135https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-6-2015-134.jpg5-6-2015 134The finished cabbage.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-6-2015-133.jpg5-6-2015 133A pat of butter melted into the cabbage.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-6-2015-122.jpg5-6-2015 122Lemon juice added to boost pigment.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-6-2015-110.jpg5-6-2015 110Cabbage after braising for 20 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-6-2015-109.jpg5-6-2015 109Lid on the pan, heat turned to low, and left to cook for 20 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-6-2015-108.jpg5-6-2015 108Shredded cabbage added to the pan.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-6-2015-107.jpg5-6-2015 107Caraway seed, Kosher salt, and black pepper added to the apple mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-6-2015-106.jpg5-6-2015 106A pint of apple juice added to the apple.https://allisoncooksgoodeats.com/wp-content/uploads/2015/05/5-6-2015-105.jpg5-6-2015 105Granny Smith apple added to the pan.2017-11-09T00:44:31+00:00monthlyhttps://allisoncooksgoodeats.com/2015/04/26/episode-39-tofuworld/https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-070.jpgAllison's camera 070The finished tofu smoothie.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-068.jpgAllison's camera 068Blended until smooth.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-067.jpgAllison's camera 067Silken tofu added to the blender.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-066.jpgAllison's camera 066https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-065.jpgAllison's camera 065Six ounces of cranberry juice.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-064.jpgAllison's camera 064Lemonade mix added.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-063.jpgAllison's camera 063Frozen fruit cocktail in the blender.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-062.jpgAllison's camera 062Smoothie ingredients: frozen fruit cocktail in light syrup, lemonade mix, cranberry juice, and silken tofu.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-073.jpgAllison's camera 073The Coonhounds got a little taste of the smoothie, and they thought it was pretty good.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-057.jpgAllison's camera 057Pie after setting in the refrigerator.2021-03-06T23:54:37+00:00monthlyhttps://allisoncooksgoodeats.com/2015/04/15/episode-38-mission-poachable/https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-021-e1429128838476.jpgAllison's camera 021Catfish after poaching for ~eight minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-020.jpgAllison's camera 020Lid on the pan, heat turned to low, and left to poach.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-019.jpgAllison's camera 019Catfish fillets added to milk mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-018.jpgAllison's camera 018Mixture after being brought to a boil.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-017.jpgAllison's camera 017Onions added to pan.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-015.jpgAllison's camera 015Old Bay Seasoning, black pepper, and Kosher salt added to milk.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-012.jpgAllison's camera 012Evaporated milk in a skillet.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-010.jpgAllison's camera 010Ingredients for catfish au lait: evaporated milk, Old Bay Seasoning, black pepper, Kosher salt, onion, and catfish fillets.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-022.jpgAllison's camera 022Catfish served with poached onions on top.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/allisons-camera-039.jpgAllison's camera 039Fish after about 7 minutes of poaching. I let it cook a little longer.2015-04-15T20:23:17+00:00monthlyhttps://allisoncooksgoodeats.com/2015/04/07/episode-37-pantry-raid-cool-beans/https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-7-15-038.jpg4-7-15 038Olive oil drizzling into hummus.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-7-15-036.jpg4-7-15 036Peanut butter, parsley, lemon juice, lemon zest, black pepper, and Kosher salt added to beans.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-7-15-031.jpg4-7-15 031Beans processed, along with half of their liquid.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-7-15-030.jpg4-7-15 030Beans into the processor.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-7-15-029.jpg4-7-15 029Beans drained and liquid reserved.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-7-15-028.jpg4-7-15 028Chopped garlic.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-7-15-027.jpg4-7-15 027Garlic into the food processor.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-7-15-026.jpg4-7-15 026Ingredients for hummus: garlic, canned garbanzos, creamy peanut butter, parsley, lemon juice and zest, black pepper, Kosher salt, and olive oil. And... a parsley thief.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-7-15-040.jpg4-7-15 040Alton's Turbo Hummus.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-7-15-101.jpg4-7-15 101Alton's black bean salad.2015-04-07T23:29:08+00:00monthlyhttps://allisoncooksgoodeats.com/2015/04/01/episode-36-flat-is-beautiful/https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-1-15-092.jpg4-1-15 092Day 1: New pizza.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-1-15-091.jpg4-1-15 091Day 1: New pizza.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-1-15-090.jpg4-1-15 090Day 1: Original pizza.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-1-15-089.jpg4-1-15 089Day 1: Original pizza. https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-1-15-065.jpg4-1-15 065New dough on the right.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-1-15-059.jpg4-1-15 059Dough side-by-side: original dough on the left.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-1-15-101.jpg4-1-15 101New recipe, cut into slices on day 2.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-1-15-098.jpg4-1-15 098Original pizza, cut into slices on day 2.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-1-15-103.jpg4-1-15 103Alton's new pizza on day 3. Crust is awfully puffy and bubbly.https://allisoncooksgoodeats.com/wp-content/uploads/2015/04/4-1-15-087.jpg4-1-15 087Pizza topped with cheese.2015-04-01T22:05:29+00:00monthlyhttps://allisoncooksgoodeats.com/2015/03/25/episode-35-a-case-for-butter/https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-25-15-113.jpg3-25-15 113Honey butter log.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-25-15-112.jpg3-25-15 112End of parchment pulled over butter.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-25-15-111.jpg3-25-15 111Honey butter on end of parchment sheet.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-25-15-109.jpg3-25-15 109Cinnamon, honey, and vanilla mixed into butter.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-25-15-107.jpg3-25-15 107Butter beaten until fluffy.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-25-15-106.jpg3-25-15 106Honey.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-25-15-104.jpg3-25-15 104Butter cut into chunks.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-25-15-102.jpg3-25-15 102Ingredients for honey butter: salted butter, honey, cinnamon, and vanilla extract.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-25-15-123.jpg3-25-15 123Honey butter on a bagel.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-25-15-121.jpg3-25-15 121A pat of honey butter.2015-03-25T21:43:24+00:00monthlyhttps://allisoncooksgoodeats.com/2015/03/13/episode-34-flap-jack-do-it-again/https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-13-15-136.jpg3-13-15 136Alton's blueberry pancakes.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-13-15-135.jpg3-13-15 135Blueberry pancakes with butter.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-13-15-133.jpg3-13-15 133Flipped pancakes.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-13-15-129.jpg3-13-15 129Fruit sprinkled on.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-13-15-128.jpg3-13-15 128Batter in the pan.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-13-15-127.jpg3-13-15 127Pan just about ready.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-13-15-124.jpg3-13-15 124Hot pan lubed with butter.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-13-15-103.jpg3-13-15 103Mix just until barely combined.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-13-15-101.jpg3-13-15 101Adding wet ingredients to dry ingredients once the pan is hot.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-13-15-100.jpg3-13-15 1003 ounce ladle.2015-03-13T17:31:17+00:00monthlyhttps://allisoncooksgoodeats.com/2015/03/11/episode-33-chips-for-sister-marsha/https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-11-15-104.jpg3-11-15 104Left to right: Alton's thin, puffy, and chewy chocolate chip cookies.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-11-15-100.jpg3-11-15 100Left to right cookie comparison: thin, puffy, and chewy.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-11-15-097.jpg3-11-15 097I had to sample part of a cookie that "broke" off.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-11-15-095.jpg3-11-15 095Finished chewy cookies.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-11-15-094.jpg3-11-15 094Chewy cookies in the oven.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-11-15-093.jpg3-11-15 093Cookies ready to bake.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-11-15-092.jpg3-11-15 092Dough in the refrigerator to chill.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-11-15-091.jpg3-11-15 091Flour on the Coonhound nose.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-11-15-089.jpg3-11-15 089Final chewy dough.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-11-15-088.jpg3-11-15 088Chocolate chips added.2015-03-12T03:22:20+00:00monthlyhttps://allisoncooksgoodeats.com/2015/03/02/episode-32-the-remains-of-the-bird/https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/alton-photo.jpgalton photoTed and me with Alton.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-2-15-059.jpg3-2-15 059Finished turkey soup.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/002.jpg002My custom Alton post-it.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-2-15-055.jpg3-2-15 055Turkey soup after fishing bones out.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-2-15-054.jpg3-2-15 054Turkey soup after final 20 minute simmer.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-2-15-050.jpg3-2-15 050Finished cranberry jam.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-2-15-047.jpg3-2-15 047Reduced cranberry dipping sauce.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-2-15-044.jpg3-2-15 044Salt, pepper, and thyme added to soup.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-2-15-041.jpg3-2-15 041Addition of leftover turkey meat.https://allisoncooksgoodeats.com/wp-content/uploads/2015/03/3-2-15-040.jpg3-2-15 040Addition of rice.2015-03-03T07:03:25+00:00monthlyhttps://allisoncooksgoodeats.com/2015/02/23/episode-31-whats-up-duck/https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-23-15-035.jpg2-23-15 035Duck, potatoes cooked in duck fat, and chard.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-23-15-034.jpg2-23-15 034Potatoes cooked in duck fat.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-23-15-032.jpg2-23-15 032Chard and shallots in hot skillet.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-23-15-030.jpg2-23-15 030Chard added to hot duck skillet.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-23-15-029.jpg2-23-15 029Duck quarters, resting.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-23-15-028.jpg2-23-15 028https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-23-15-024.jpg2-23-15 024Duck breasts added to skillet with legs.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-23-15-023.jpg2-23-15 023Duck legs in hot skillet.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-23-15-022.jpg2-23-15 022https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-23-15-020.jpg2-23-15 020Duck quarters after steaming for 45 minutes.2015-02-24T03:36:10+00:00monthlyhttps://allisoncooksgoodeats.com/2015/02/20/episode-30-egg-files-ii-man-with-a-flan/https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-20-15-038.jpg2-20-15 038Caramel flan.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-20-15-034.jpg2-20-15 034https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-20-15-033.jpg2-20-15 033Completed flan.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-20-15-032.jpg2-20-15 032Flans after 40 minutes in the oven.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-20-15-031.jpg2-20-15 031Water up to almost custard level.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-20-15-030.jpg2-20-15 030https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-20-15-029.jpg2-20-15 029Custard in ramekins. I wonder which ones are blueberry? So much for mystery.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-20-15-028.jpg2-20-15 028Strained custard.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-20-15-027.jpg2-20-15 027Strainer to remove any lumps.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-20-15-026.jpg2-20-15 026Tempered egg mixture added back to milk mixture.2015-02-21T14:41:59+00:00monthlyhttps://allisoncooksgoodeats.com/2015/02/10/episode-29-mussel-bound/https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-10-15-021.jpg2-10-15 021Pureed sauce.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-10-15-019.jpg2-10-15 019Ten mussels added to cooking liquid for sauce.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-10-15-018.jpg2-10-15 018Steamed mussels.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-10-15-017.jpg2-10-15 017Cooking liquid after steaming mussels.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-10-15-015.jpg2-10-15 015Slightly blurry photo of cleaned mussels.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-10-15-014.jpg2-10-15 014Wine added to the vegetables.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-10-15-012.jpg2-10-15 012Tomato added to the pan.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-10-15-010.jpg2-10-15 010Leeks and garlic sweating in olive oil.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-10-15-009.jpg2-10-15 009Diced tomato.https://allisoncooksgoodeats.com/wp-content/uploads/2015/02/2-10-15-007.jpg2-10-15 007Chopped garlic.2015-02-10T22:52:40+00:00monthlyhttps://allisoncooksgoodeats.com/2015/01/24/episode-28-american-pickle/https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-24-2015-038.jpg1-24-2015 038Hurry Curry Cauliflower.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-24-2015-037.jpg1-24-2015 037Brine and cauliflower combined.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-24-2015-035.jpg1-24-2015 035Curry-coated cauliflower.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-24-2015-034.jpg1-24-2015 034Cauliflower added to spice mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-24-2015-033.jpg1-24-2015 033The spice mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-24-2015-032.jpg1-24-2015 032Coriander seed, cumin seed, curry powder, ginger, and garlic in oilhttps://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-24-2015-029.jpg1-24-2015 029Cauliflower florets.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-24-2015-028.jpg1-24-2015 028Crushed cumin and coriander seeds.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-24-2015-026.jpg1-24-2015 026Whole coriander and cumin seeds.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-24-2015-025.jpg1-24-2015 025Water, rice wine vinegar, cider vinegar, sugar, and Kosher salt shaken until dissolved.2015-01-25T07:17:44+00:00monthlyhttps://allisoncooksgoodeats.com/2015/01/09/episode-27-ear-apparent/https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-9-2015-004.jpg1-9-2015 004Homemade microwave popcorn.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-9-2015-003.jpg1-9-2015 003Post-microwaving.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-9-2015-002.jpg1-9-2015 002Bag sealed with staples.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-9-2015-001.jpg1-9-2015 001Popcorn in a brown bag.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-9-2015-034.jpg1-9-2015 034Cornbread wedge.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-9-2015-033.jpg1-9-2015 033Cornbread with lots of texture.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-9-2015-031.jpg1-9-2015 031Finished cornbread.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-9-2015-030.jpg1-9-2015 030https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-9-2015-029.jpg1-9-2015 029Batter in the hot pan.https://allisoncooksgoodeats.com/wp-content/uploads/2015/01/1-9-2015-028.jpg1-9-2015 028Canola oil for the hot skillet.2015-01-10T04:36:47+00:00monthlyhttps://allisoncooksgoodeats.com/2014/12/31/episode-26-a-rib-for-all-seasons/2014-12-31T18:30:00+00:00monthlyhttps://allisoncooksgoodeats.com/2014/12/18/episode-25-citizen-cane/https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-18-2014-032.jpg12-18-2014 032https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-18-2014-031.jpg12-18-2014 031Finished banana split.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-18-2014-029.jpg12-18-2014 029Caramel with bananas.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-18-2014-027.jpg12-18-2014 027Golden brown bananas.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-18-2014-026.jpg12-18-2014 026https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-18-2014-025.jpg12-18-2014 025Torching the bananas, with a helper.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-18-2014-020.jpg12-18-2014 020Sugared bananas over foil.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-18-2014-019.jpg12-18-2014 019Bananas coated in sugar.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-18-2014-018.jpg12-18-2014 018One banana, quartered, per person.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-18-2014-017.jpg12-18-2014 017Bananas and sugar.2014-12-19T07:11:22+00:00monthlyhttps://allisoncooksgoodeats.com/2014/12/08/episode-24-seeing-red/https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-8-2014-037.jpg12-8-2014 037Al dente penne.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-8-2014-036.jpg12-8-2014 036Noodles in cold water.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-8-2014-035.jpg12-8-2014 035Completed sauce after light mashing.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-8-2014-034.jpg12-8-2014 034Combined syrup and vegetables, plus black pepper.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-8-2014-030.jpg12-8-2014 030White wine.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-8-2014-029.jpg12-8-2014 029Vegetables after broiling.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-8-2014-027.jpg12-8-2014 027Reduced syrup.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-8-2014-024.jpg12-8-2014 024Dry noodles in pot.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-8-2014-023.jpg12-8-2014 023Reducing tomato syrup.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-8-2014-022.jpg12-8-2014 022Tomatoes and capers added to vegetables.2014-12-08T21:28:41+00:00monthlyhttps://allisoncooksgoodeats.com/2014/12/04/episode-23-jam-session/https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-4-2014-034.jpg12-4-2014 034Fresh (and hot!) from the canner.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-4-2014-031.jpg12-4-2014 031Jars after 10 minutes of processing.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-4-2014-029.jpg12-4-2014 029Watching for steam to come from the vents.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-4-2014-028.jpg12-4-2014 028Lid on for processing.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-4-2014-027.jpg12-4-2014 027Jars in the steam canner.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-4-2014-026.jpg12-4-2014 026Steam canner base.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-4-2014-025.jpg12-4-2014 025Filled jars.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-4-2014-024.jpg12-4-2014 024Filling my jars.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-4-2014-023.jpg12-4-2014 023Jar lids in hot water.https://allisoncooksgoodeats.com/wp-content/uploads/2014/12/12-4-2014-019.jpg12-4-2014 0192014-12-05T01:12:07+00:00monthlyhttps://allisoncooksgoodeats.com/2014/11/21/special-1-romancing-the-bird/https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-21-14-026.jpg11-21-14 026Corn bread pudding straight from the oven.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-21-14-024.jpg11-21-14 024Bread mixture added to skillet.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-21-14-023.jpg11-21-14 023https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-21-14-022.jpg11-21-14 022Folding in bread cubes.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-21-14-021.jpg11-21-14 021Folding in Parmesan.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-21-14-020.jpg11-21-14 020Whisked mixture.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-21-14-019.jpg11-21-14 019Onion, butter, rosemary, and thyme.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-21-14-018.jpg11-21-14 018Onion sweating in butter.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-21-14-017.jpg11-21-14 017Melting butter.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-21-14-016.jpg11-21-14 016Preheating iron skillet.2014-11-22T02:25:05+00:00monthlyhttps://allisoncooksgoodeats.com/2014/06/02/episode-1-steak-your-claim/2014-11-21T19:23:40+00:00monthlyhttps://allisoncooksgoodeats.com/2014/06/03/episode-2-this-spuds-for-you/2014-11-21T19:23:35+00:00monthlyhttps://allisoncooksgoodeats.com/2014/06/10/episode-3-the-egg-files/2014-11-21T19:23:26+00:00monthlyhttps://allisoncooksgoodeats.com/2014/06/16/episode-4-salad-daze/2014-11-21T19:23:18+00:00monthlyhttps://allisoncooksgoodeats.com/2014/06/16/episode-5-a-bird-in-the-pan/2014-11-21T19:23:09+00:00monthlyhttps://allisoncooksgoodeats.com/2014/07/05/episode-6-churn-baby-churn/2014-11-21T19:23:02+00:00monthlyhttps://allisoncooksgoodeats.com/2014/07/06/episode-7-the-dough-also-rises/2014-11-21T19:22:56+00:00monthlyhttps://allisoncooksgoodeats.com/2014/08/01/episode-8-gravy-confidential/2014-11-21T19:22:50+00:00monthlyhttps://allisoncooksgoodeats.com/2014/08/12/episode-9-a-bowl-of-onion/2014-11-21T19:22:39+00:00monthlyhttps://allisoncooksgoodeats.com/2014/08/24/episode-10-hook-line-and-dinner/2014-11-21T19:22:30+00:00monthlyhttps://allisoncooksgoodeats.com/2014/08/24/episode-11-pantry-raid-part-i-use-your-noodle/2014-11-21T19:22:23+00:00monthlyhttps://allisoncooksgoodeats.com/2014/09/02/episode-12-power-to-the-pilaf/2014-11-21T19:22:15+00:00monthlyhttps://allisoncooksgoodeats.com/2014/09/02/episode-13-the-art-of-darkness/2014-11-21T19:22:08+00:00monthlyhttps://allisoncooksgoodeats.com/2014/09/29/episode-14-its-a-wonderful-cake/2014-11-21T19:21:56+00:00monthlyhttps://allisoncooksgoodeats.com/2014/10/03/episode-15-for-whom-the-cheese-melts/2014-11-21T19:21:46+00:00monthlyhttps://allisoncooksgoodeats.com/2014/10/11/episode-16-apple-family-values/2014-11-21T19:21:39+00:00monthlyhttps://allisoncooksgoodeats.com/2014/10/15/episode-17-crustacean-nation/2014-11-21T19:21:33+00:00monthlyhttps://allisoncooksgoodeats.com/2014/10/27/episode-18-the-fungal-gourmet/2014-11-21T19:21:25+00:00monthlyhttps://allisoncooksgoodeats.com/2014/11/06/episode-19-crust-never-sleeps/https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/10-27-2014-095.jpg10-27-2014 095Pie slice.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/10-27-2014-094.jpg10-27-2014 094Perfect first slice of pie.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/10-27-2014-093.jpg10-27-2014 093Pie after baking.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/10-27-2014-091.jpg10-27-2014 091Brushed with egg wash and sprinkled with sugar.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/10-27-2014-088.jpg10-27-2014 088Folded dough around filling.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/10-27-2014-086.jpg10-27-2014 086Pound cake, fruit filling, and butter.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/10-27-2014-085.jpg10-27-2014 085Pound cake in middle of dough circle.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/10-27-2014-083.jpg10-27-2014 083Rolled out dough.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/10-27-2014-079.jpg10-27-2014 079Final filling.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/10-27-2014-077.jpg10-27-2014 077Flour sifted into filling.2014-11-21T19:21:18+00:00monthlyhttps://allisoncooksgoodeats.com/2014/11/14/episode-21-daily-grind/https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-14-2014-059.jpg11-14-2014 059Meatloaf after resting.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-14-2014-057.jpg11-14-2014 057Meatloaf after baking to 155 degrees (+).https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-14-2014-056.jpg11-14-2014 056Glaze brushed on and back into the oven.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-14-2014-055.jpg11-14-2014 055Meatloaf after 10-15 minutes in the oven.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-14-2014-054.jpg11-14-2014 054Finished glaze.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-14-2014-053.jpg11-14-2014 053Glaze ingredients: ketchup, hot sauce, Worcestershire sauce, cumin, and honey.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-14-2014-052.jpg11-14-2014 052Turned out onto a parchment-lined sheet pan.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-14-2014-049.jpg11-14-2014 049Packed into a loaf pan.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-14-2014-048.jpg11-14-2014 048The combined mixture after mixing with my hands.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-14-2014-047.jpg11-14-2014 047Both ground meats added to the veggies and croutons, along with salt and an egg.2014-11-21T19:21:11+00:00monthlyhttps://allisoncooksgoodeats.com/2014/11/08/episode-20-true-brew/https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-8-2014-013.jpg11-8-2014 013A lovely cup of coffee.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-8-2014-012.jpg11-8-2014 012https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-8-2014-011.jpg11-8-2014 011Finished brewing after about 5 minutes.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-8-2014-010.jpg11-8-2014 010Slowly brewing.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-8-2014-009.jpg11-8-2014 009Beginning the brewing process.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-8-2014-008.jpg11-8-2014 008Grounds in filter.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-8-2014-007.jpg11-8-2014 0072 T per 6 oz. cup.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-8-2014-006.jpg11-8-2014 006Fresh coffee grounds.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-8-2014-005.jpg11-8-2014 00536 oz. of bottled water, being brought to 190-205 degrees.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-8-2014-004.jpg11-8-2014 004Bottled water for brewing.2014-11-21T19:21:03+00:00monthlyhttps://allisoncooksgoodeats.com/2014/11/18/episode-22-fry-hard/https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-18-2014-024.jpg11-18-2014 024Golden brown fish.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-18-2014-023.jpg11-18-2014 023Fried tilapia, draining on racks.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-18-2014-022.jpg11-18-2014 022Frying fish.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-18-2014-020.jpg11-18-2014 020Fish frying in new, deeper pot on clean burner.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-18-2014-019.jpg11-18-2014 019Dredging fish in cornstarch.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-18-2014-018.jpg11-18-2014 018Never good when this makes an appearance.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-18-2014-017.jpg11-18-2014 017Hot, bubbling oil.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-18-2014-016-e1416360545353.jpg11-18-2014 016Potatoes draining on racks after first frying.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-18-2014-014.jpg11-18-2014 014Drained potatoes, drying on towels.https://allisoncooksgoodeats.com/wp-content/uploads/2014/11/11-18-2014-013.jpg11-18-2014 013A gallon of oil in a five quart Dutch oven.2014-11-21T19:19:36+00:00monthlyhttps://allisoncooksgoodeats.com/about/2025-10-21T03:56:55+00:00weekly0.6https://allisoncooksgoodeats.comdaily1.02025-10-21T03:56:55+00:00