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plunkybugAnother reason why I love Alton Brown and Good Eats:
I was just thinking back to last night when I was watched the "egg" episode (actually, one of several episodes on eggs) on the pvr from the night before. He was making quiche basically, and at one point he shows a number of pie tins with a variety of ingredients in each...smoked salmon and asparagus, spinach, artichoke, and parmesan, etc. And he saved the best for last. He pours the egg mixture in the final tin which he explains has a fruity port salut (cheese) and SPAM. No sooner than his utterance of the last word, we all hear "Spam spam spam spam, spam spam spam spam..." in the background (badly done I might add) to which he says something to the effect of "turn it down over there" and gets back to the show. Quoting Monty Python in a cooking show, even done as badly as it was, still gets coolness points in my book.
Alton Brown = Monty Python fan?
I was just thinking back to last night when I was watched the "egg" episode (actually, one of several episodes on eggs) on the pvr from the night before. He was making quiche basically, and at one point he shows a number of pie tins with a variety of ingredients in each...smoked salmon and asparagus, spinach, artichoke, and parmesan, etc. And he saved the best for last. He pours the egg mixture in the final tin which he explains has a fruity port salut (cheese) and SPAM. No sooner than his utterance of the last word, we all hear "Spam spam spam spam, spam spam spam spam..." in the background (badly done I might add) to which he says something to the effect of "turn it down over there" and gets back to the show. Quoting Monty Python in a cooking show, even done as badly as it was, still gets coolness points in my book.
Alton Brown = Monty Python fan?