Last week we began talking about farmers and farmers' markets and the crucial role they play in the food culture (as far as we're concerned, they're heroes). Yesterday we met one of our favorite farmers, Rick Bishop of Mountain Sweet Berry Farm in Roscoe, New York, who grows strawberries and vegetables and sells them at the Union Square Greenmarket in New York City. Today, thanks to the good folks who work on behalf of Serious Eats advertiser Pure Kraft Salad Dressings, we are proud to bring you a video portrait of Bishop. It's beautifully shot and edited by our friends at Optic Nerve, and it chronicles both Bishop's story and the story of farmers' markets in general. So thank you, Kraft, thank you, Optic Nerve, and thanks in advance, serious eaters, for taking the time to watch. Related Video: Save the Honeybees

<a href="http://www.seriouseats.com/2009/08/who-are-your-favorites-farmers-greenmarkets-markets.html" rel="nofollow" target="_blank">Last week we began talking about farmers</a> and farmers' markets and the crucial role they play in the food culture (as far as we're concerned, they're heroes). <a href="http://www.seriouseats.com/2009/08/meet-your-farmers-rick-bishop-of-mountain-swe.html" rel="nofollow" target="_blank">Yesterday we met one of our favorite farmers, Rick Bishop</a> of Mountain Sweet Berry Farm in Roscoe, New York, who grows strawberries and vegetables and sells them at the Union Square <a href="http://www.cenyc.org/greenmarket" rel="nofollow" target="_blank">Greenmarket</a> in New York City. Today, thanks to the good folks who work on behalf of Serious Eats advertiser Pure Kraft Salad Dressings, we are proud to bring you a video portrait of Bishop. It's beautifully shot and edited by our friends at <a href="http://www.opticnerveusa.tv/" rel="nofollow" target="_blank">Optic Nerve</a>, and it chronicles both Bishop's story and the story of farmers' markets in general. So thank you, Kraft, thank you, Optic Nerve, and thanks in advance, serious eaters, for taking the time to watch. Related Video: <a href="http://www.seriouseats.com/2008/08/haagen-dazs-mystery-of-the-disappearing-honeybees-documentary.html?ref=se-do4" rel="nofollow" target="_blank">Save the Honeybees</a>

Serious Eats Presents 'The Greenmarket: One Farmer's Story'

Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes.  Mario Batali and Anthony Bourdain discuss what they like to order then they eat out at restaurants and the tastiest cuts of meat. What does this have to do with Paris Hilton? Watch the video to find out. The new season of Tony's show No Reservations airs Mondays at 10 p.m. ET on the Travel Channel. Mario's show, Spain...On the Road Again, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

<a href="http://www.mariobatali.com" rel="nofollow" target="_blank">Mario Batali</a> and <a href="http://anthony-bourdain-blog.travelchannel.com/" rel="nofollow" target="_blank">Tony Bourdain</a> are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes. Mario Batali and Anthony Bourdain discuss what they like to order then they eat out at restaurants and the tastiest cuts of meat. What does this have to do with Paris Hilton? Watch the video to find out. The new season of Tony's show <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain" rel="nofollow" target="_blank">No Reservations</a> airs Mondays at 10 p.m. ET on the Travel Channel. Mario's show, <a href="http://www.spainontheroadagain.com/" rel="nofollow" target="_blank">Spain...On the Road Again</a>, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

Chewing the Fat: Batali and Bourdain on Paris Hilton

Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes.  Mario Batali and Anthony Bourdain might not agree on much, but they do agree on their ideal final bites. The new season of Tony's show No Reservations airs Mondays at 10 p.m. ET on the Travel Channel. Mario's show, Spain...On the Road Again, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

<a href="http://www.mariobatali.com" rel="nofollow" target="_blank">Mario Batali</a> and <a href="http://anthony-bourdain-blog.travelchannel.com/" rel="nofollow" target="_blank">Tony Bourdain</a> are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes. Mario Batali and Anthony Bourdain might not agree on much, but they do agree on their ideal final bites. The new season of Tony's show <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain" rel="nofollow" target="_blank">No Reservations</a> airs Mondays at 10 p.m. ET on the Travel Channel. Mario's show, <a href="http://www.spainontheroadagain.com/" rel="nofollow" target="_blank">Spain...On the Road Again</a>, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

Chewing the Fat: Batali and Bourdain's Final Bites

Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes.  Mario Batali and Anthony Bourdain discuss music in restaurants (a topic we've discussed with Batali before), and their own music abilities (or lack of). Batali's air guitar is not to be missed. The new season of Tony's show No Reservations airs Mondays at 10 p.m. ET on the Travel Channel. Mario's show, Spain...On the Road Again, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

<a href="http://www.mariobatali.com" rel="nofollow" target="_blank">Mario Batali</a> and <a href="http://anthony-bourdain-blog.travelchannel.com/" rel="nofollow" target="_blank">Tony Bourdain</a> are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes. <a href="http://www.seriouseats.com/2009/02/chewing-the-fat-batali-bourdain-music.html" rel="nofollow" target="_blank"></a> Mario Batali and Anthony Bourdain discuss music in restaurants (a topic <a href="http://www.seriouseats.com/2007/11/mario-unclogged-restaurant-playlists.html" rel="nofollow" target="_blank">we've discussed with Batali before</a>), and their own music abilities (or lack of). Batali's air guitar is not to be missed. The new season of Tony's show <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain" rel="nofollow" target="_blank">No Reservations</a> airs Mondays at 10 p.m. ET on the Travel Channel. Mario's show, <a href="http://www.spainontheroadagain.com/" rel="nofollow" target="_blank">Spain...On the Road Again</a>, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

Chewing the Fat: Batali and Bourdain on Music

Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes.  Mario Batali and Anthony Bourdain discuss their four essential ingredients. What are yours? The new season of Tony's show No Reservations airs Mondays at 10 p.m. ET on the Travel Channel. Mario's show, Spain...On the Road Again, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

<a href="http://www.mariobatali.com" rel="nofollow" target="_blank">Mario Batali</a> and <a href="http://anthony-bourdain-blog.travelchannel.com/" rel="nofollow" target="_blank">Tony Bourdain</a> are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes. Mario Batali and Anthony Bourdain discuss their four essential ingredients. What are yours? The new season of Tony's show <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain" rel="nofollow" target="_blank">No Reservations</a> airs Mondays at 10 p.m. ET on the Travel Channel. Mario's show, <a href="http://www.spainontheroadagain.com/" rel="nofollow" target="_blank">Spain...On the Road Again</a>, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

Chewing the Fat: Batali and Bourdain on Essential Ingredients

Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes.  Food and Sex: Church and State? Batali and Bourdain discuss. What say you, serious eaters? [Possibly NSFW conversation after the jump]. The new season of Tony's show No Reservations airs Mondays at 10 p.m. ET on the Travel Channel. Mario's show, Spain...On the Road Again, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

<a href="http://www.mariobatali.com" rel="nofollow" target="_blank">Mario Batali</a> and <a href="http://anthony-bourdain-blog.travelchannel.com/" rel="nofollow" target="_blank">Tony Bourdain</a> are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes. Food and Sex: Church and State? Batali and Bourdain discuss. What say you, serious eaters? [Possibly NSFW conversation after the jump]. The new season of Tony's show <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain" rel="nofollow" target="_blank">No Reservations</a> airs Mondays at 10 p.m. ET on the Travel Channel. Mario's show, <a href="http://www.spainontheroadagain.com/" rel="nofollow" target="_blank">Spain...On the Road Again</a>, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

Chewing the Fat: Batali and Bourdain on Sex

Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes. So what kind of delicious eats does a dad like Tony Bourdain raise his baby daughter on? Find out in this week's webisode. We'll give you a hint: wild boar is on the menu, horse meat is not.  The new season of Tony's show No Reservations airs Mondays at 10 p.m. ET on the Travel Channel. Mario's show, Spain...On the Road Again, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

<a href="http://www.mariobatali.com" rel="nofollow" target="_blank">Mario Batali</a> and <a href="http://anthony-bourdain-blog.travelchannel.com/" rel="nofollow" target="_blank">Tony Bourdain</a> are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes. So what kind of delicious eats does a dad like Tony Bourdain raise his baby daughter on? Find out in this week's webisode. We'll give you a hint: wild boar is on the menu, horse meat is not. The new season of Tony's show <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain" rel="nofollow" target="_blank">No Reservations</a> airs Mondays at 10 p.m. ET on the Travel Channel. Mario's show, <a href="http://www.spainontheroadagain.com/" rel="nofollow" target="_blank">Spain...On the Road Again</a>, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

Chewing the Fat: Batali and Bourdain on Baby Food

 Mario Batali and Tony Bourdain are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes. Over a glass of wine and some tasty nibbles Mario and Tony discuss everything from the pleasures of fatherhood to what they would eat for their last supper. They truly enjoy each other's company, and their conversation turns out to be revealing, intimate, and surprisingly moving. The first webisode finds Mario getting Tony to admit that the birth of his daughter has forever changed him. The new season of Tony's show No Reservations begins January 5th at 10 p.m. ET on the Travel Channel, so consider these Chewing the Fat episodes to be an appetizer for that. Mario's show, Spain...On the Road Again, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS. 

<a href="http://www.mariobatali.com" rel="nofollow" target="_blank">Mario Batali</a> and <a href="http://anthony-bourdain-blog.travelchannel.com/" rel="nofollow" target="_blank">Tony Bourdain</a> are a couple of champion fat chewers who know and like and respect each other a great deal, so we thought why not bring them together for the next set of Chewing the Fat episodes. Over a glass of wine and some tasty nibbles Mario and Tony discuss everything from the pleasures of fatherhood to what they would eat for their last supper. They truly enjoy each other's company, and their conversation turns out to be revealing, intimate, and surprisingly moving. The first webisode finds Mario getting Tony to admit that the birth of his daughter has forever changed him. The new season of Tony's show <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain" rel="nofollow" target="_blank">No Reservations</a> begins January 5th at 10 p.m. ET on the Travel Channel, so consider these Chewing the Fat episodes to be an appetizer for that. Mario's show, <a href="http://www.spainontheroadagain.com/" rel="nofollow" target="_blank">Spain...On the Road Again</a>, co-starring Gwyneth Paltrow and Mark Bittman, continues on PBS.

Chewing the Fat: Batali and Bourdain on Fatherhood

Alton Brown

When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. I have always found Alton to be interesting, provocative, smart, and funny, so we were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos?  None other than Hamburger America director and author George Motz.  I'd never even heard of Luxembourg noodles until Alton Brown shared this story with us, but I sure do love the idea of noodles, crackers, and butter. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.com.

When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, <a href="http://www.altonbrown.com" rel="nofollow" target="_blank">Alton Brown</a> was at the top of the list. I have always found Alton to be interesting, provocative, smart, and funny, so we were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than <a href="http://www.hamburgeramerica.com/" rel="nofollow" target="_blank">Hamburger America</a> director and author George Motz. <a href="http://www.seriouseats.com/2008/12/chewing-the-fat-alton-brown-on-luxembourg-noodles.html" rel="nofollow" target="_blank"></a> I'd never even heard of Luxembourg noodles until Alton Brown shared this story with us, but I sure do love the idea of noodles, crackers, and butter. The Feasting on Asphalt DVDs are available at <a href="http://www.foodnetworkstore.com/HostShow.aspx?hid=116" rel="nofollow" target="_blank">Foodnetwork.com</a> and the book is available at <a href="http://www.amazon.com/dp/1584796812/?tag=serieats-20" rel="nofollow" target="_blank">Amazon.com</a>.

Chewing the Fat: Alton Brown on Luxembourg Noodles

When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. I have always found Alton to be interesting, provocative, smart, and funny, so we were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos?  None other than Hamburger America director and author George Motz.  This webisode finds Alton musing about what's it like when he's on the road shooting, talking, and eating with strangers. As he says, food connects all of us. Much food for thought, Alton. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.com.

When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, <a href="http://www.altonbrown.com" rel="nofollow" target="_blank">Alton Brown</a> was at the top of the list. I have always found Alton to be interesting, provocative, smart, and funny, so we were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than <a href="http://www.hamburgeramerica.com/" rel="nofollow" target="_blank">Hamburger America</a> director and author George Motz. This webisode finds Alton musing about what's it like when he's on the road shooting, talking, and eating with strangers. As he says, food connects all of us. Much food for thought, Alton. The Feasting on Asphalt DVDs are available at <a href="http://www.foodnetworkstore.com/HostShow.aspx?hid=116" rel="nofollow" target="_blank">Foodnetwork.com</a> and the book is available at <a href="http://www.amazon.com/dp/1584796812/?tag=serieats-20" rel="nofollow" target="_blank">Amazon.com</a>.

Chewing the Fat: Alton Brown on Eating with Strangers

Keeping up with the latest food news, entertainment, and commentary (so you don't have to)

Although the topics and interviewees are interesting, I find Ed Levine&#39;s voice grating, and his style smarmy and rather ingratiating. Ultimately I could not keep listening.

Interesting topics, annoying interview interviewer

Serious Eats: Video Podcast

The Takeaway George Weld says:  Start with cold eggs—they hold together better.  Use a fairly deep pot.  Bring the water to just a simmer, and add a little vinegar—about a tablespoon. You can use any kind of vinegar, but you'll probably taste a little bit of it, so use a vinegar you like and that tastes good.  Lower egg, in a cup, right to the surface of the water and gradually slide it in. The white will immediately set. If you're using a shallower pan, make sure to sweep under the egg with a spoon so it doesn't stick to the bottom.  If you're cooking a lot of poached eggs, you can drop them into ice water to stop the cooking. When it's time to serve, simply drop them back in the simmering water before plating. 

<h4>The Takeaway</h4> George Weld says: <ul> <li>Start with cold eggs—they hold together better.</li> <li>Use a fairly deep pot.</li> <li>Bring the water to just a simmer, and add a little vinegar—about a tablespoon. You can use any kind of vinegar, but you'll probably taste a little bit of it, so use a vinegar you like and that tastes good.</li> <li>Lower egg, in a cup, right to the surface of the water and gradually slide it in. The white will immediately set. If you're using a shallower pan, make sure to sweep under the egg with a spoon so it doesn't stick to the bottom.</li> <li>If you're cooking a lot of poached eggs, you can drop them into ice water to stop the cooking. When it's time to serve, simply drop them back in the simmering water before plating.</li> </ul>

How to Poach an Egg

About six months ago we decided that it would be fun to produce more original video segments for Serious Eats.  When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. Why? Because whenever I have watched him on the Food Network or chatted with him (ever so briefly) when I was an Iron Chef judge, I have always found Alton to be interesting, provocative, smart, and funny. So one day Alton came over to Serious Eats World Headquarters and sat down for an hour and a half, one-on-one interview, which was shot, directed, and edited by none other than Hamburger America  director and author George Motz..  Nominally the subject was Feasting on Asphalt 2: The River Run, Alton's Food Network series and its companion book. Alton and I ended up chatting about everything from the pleasure derived from feeding people to the art of the doughnut, the subject of the webisode we're posting here. The series may have run its course on the Food Network, but the subjects we discussed are timeless. So pull up a chair and watch as Serious Eats chews the fat (and the doughnuts) with Alton Brown. If you want to buy the DVD of Feasting on Asphalt 2 you may do so at amazon.com

About six months ago we decided that it would be fun to produce more original video segments for Serious Eats. When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, <a href="http://www.altonbrown.com/" rel="nofollow" target="_blank">Alton Brown</a> was at the top of the list. Why? Because whenever I have watched him on the Food Network or chatted with him (ever so briefly) when I was an Iron Chef judge, I have always found Alton to be interesting, provocative, smart, and funny. So one day Alton came over to Serious Eats World Headquarters and sat down for an hour and a half, one-on-one interview, which was shot, directed, and edited by none other than <a href="http://www.hamburgeramerica.com" rel="nofollow" target="_blank">Hamburger America</a> director and author George Motz.. Nominally the subject was Feasting on Asphalt 2: The River Run, Alton's Food Network series and its companion book. Alton and I ended up chatting about everything from the pleasure derived from feeding people to the art of the doughnut, the subject of the webisode we're posting here. The series may have run its course on the Food Network, but the subjects we discussed are timeless. So pull up a chair and watch as Serious Eats chews the fat (and the doughnuts) with Alton Brown. If you want to buy the DVD of <a href="http://www.foodnetworkstore.com/HostShow.aspx?hid=116" rel="nofollow" target="_blank">Feasting on Asphalt 2</a> you may do so at <a href="http://www.amazon.com/gp/product/1584796812?ie=UTF8&amp;tag=serieats-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1584796812" rel="nofollow" target="_blank">amazon.com</a>

Chewing the Fat: Alton Brown on Donuts

   Produced by cia_b of Writing With My Mouth Full

<center> </center> <center>Produced by <a href="http://www.writingwithmymouthfull.com/about-writing-with-my-mouth-full/" rel="nofollow" target="_blank">cia_b</a> of <a href="http://www.writingwithmymouthfull.com/" rel="nofollow" target="_blank">Writing With My Mouth Full</a></center>

How to Scramble Eggs Perfectly

When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. I have always found Alton to be interesting, provocative, smart, and funny, so we were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos?  None other than Hamburger America director and author George Motz.  With the holiday season upon us, we thought it would be righteous to have Alton weighing in on one of our all time favorite Serious Eats subjects, pie. Needless to say, he shares our reverence for a great piece of pie and the piemakers behind them. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.com.

When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, <a href="http://www.altonbrown.com" rel="nofollow" target="_blank">Alton Brown</a> was at the top of the list. I have always found Alton to be interesting, provocative, smart, and funny, so we were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than <a href="http://www.hamburgeramerica.com/" rel="nofollow" target="_blank">Hamburger America</a> director and author George Motz. <a href="http://www.seriouseats.com/2008/11/chewing-the-fat-alton-brown-on-pie.html" rel="nofollow" target="_blank"></a> With the holiday season upon us, we thought it would be righteous to have Alton weighing in on one of our all time favorite Serious Eats subjects, pie. Needless to say, he shares our reverence for a great piece of pie and the piemakers behind them. The Feasting on Asphalt DVDs are available at <a href="http://www.foodnetworkstore.com/HostShow.aspx?hid=116" rel="nofollow" target="_blank">Foodnetwork.com</a> and the book is available at <a href="http://www.amazon.com/dp/1584796812/?tag=serieats-20" rel="nofollow" target="_blank">Amazon.com</a>.

Chewing the Fat: Alton Brown on Pie

About six months ago we decided that it would be fun to produce more original video segments for Serious Eats. When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. Why? Because whenever I have watched him on the Food Network or chatted with him (ever so briefly) when I was an Iron Chef judge, I have always found Alton to be interesting, provocative, smart, and funny. We were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos?  None other than Hamburger America director and author George Motz.  This week's Chewing the Fat finds Alton discussing race, class, and food. In fact, as Alton himself notes, it's impossible to take a motorcycle eating trip down the length of the Mississippi River without discussing these issues. Ms.Clara Brantely, the extraordinary African-American woman Alton is conversing with, is the cook at Jim's Cafe in Greenville, Mississippi. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.

About six months ago we decided that it would be fun to produce more original video segments for Serious Eats. When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, <a href="http://www.altonbrown.com" rel="nofollow" target="_blank">Alton Brown</a> was at the top of the list. Why? Because whenever I have watched him on the Food Network or chatted with him (ever so briefly) when I was an Iron Chef judge, I have always found Alton to be interesting, provocative, smart, and funny. We were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than <a href="http://www.hamburgeramerica.com/" rel="nofollow" target="_blank">Hamburger America</a> director and author George Motz. This week's Chewing the Fat finds Alton discussing race, class, and food. In fact, as Alton himself notes, it's impossible to take a motorcycle eating trip down the length of the Mississippi River without discussing these issues. Ms.Clara Brantely, the extraordinary African-American woman Alton is conversing with, is the cook at Jim's Cafe in Greenville, Mississippi. The Feasting on Asphalt DVDs are available at <a href="http://www.foodnetworkstore.com/HostShow.aspx?hid=116" rel="nofollow" target="_blank">Foodnetwork.com</a> and the book is available <a href="http://www.amazon.com/dp/1584796812/?tag=serieats-20" rel="nofollow" target="_blank">at Amazon</a>.

Chewing the Fat: Alton Brown on Race, Class, and Food

The Takeaway George Weld says:  Use a nonstick pan over medium heat. The pan should be hot, but not too hot—the egg shouldn't sizzle when it hits the pan. Place egg gently into pan. The egg actually has two separate whites, outer and inner. The inner takes longer to set and is the part of the egg that you should judge doneness by. Once inner white is solid, then you flip. After initial flip, let egg sit 15 seconds to set outer white, then flip again.

<h4>The Takeaway</h4> George Weld says: <ul> <li>Use a nonstick pan over medium heat. The pan should be hot, but not too hot—the egg shouldn't sizzle when it hits the pan.</li> <li>Place egg gently into pan.</li> <li>The egg actually has two separate whites, outer and inner. The inner takes longer to set and is the part of the egg that you should judge doneness by. Once inner white is solid, then you flip.</li> <li>After initial flip, let egg sit 15 seconds to set outer white, then flip again.</li></ul>

How to Make Eggs Over Easy

When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. Why? Because whenever I have watched him on the Food Network or chatted with him (ever so briefly) when I was an Iron Chef judge, I have always found Alton to be interesting, provocative, smart, and funny. We were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos?  None other than Hamburger America director and author George Motz.  On this week's Chewing the Fat, Alton Brown talks about what he discovered about the whole notion of hospitality when he hit the road in Feasting on Asphalt. We figured hospitality is a worthy subject come holiday time. Alton says that regrettably hospitality has come to mean showmanship. That, he says, is not what eating food that's been cooked for us is all about. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.

When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, <a href="http://www.altonbrown.com" rel="nofollow" target="_blank">Alton Brown</a> was at the top of the list. Why? Because whenever I have watched him on the Food Network or chatted with him (ever so briefly) when I was an Iron Chef judge, I have always found Alton to be interesting, provocative, smart, and funny. We were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than <a href="http://www.hamburgeramerica.com/" rel="nofollow" target="_blank">Hamburger America</a> director and author George Motz. On this week's <a href="http://www.seriouseats.com/tags/Chewing%20the%20Fat" rel="nofollow" target="_blank">Chewing the Fat</a>, Alton Brown talks about what he discovered about the whole notion of hospitality when he hit the road in Feasting on Asphalt. We figured hospitality is a worthy subject come holiday time. Alton says that regrettably hospitality has come to mean showmanship. That, he says, is not what eating food that's been cooked for us is all about. The Feasting on Asphalt DVDs are available at <a href="http://www.foodnetworkstore.com/HostShow.aspx?hid=116" rel="nofollow" target="_blank">Foodnetwork.com</a> and the book is available <a href="http://www.amazon.com/dp/1584796812/?tag=serieats-20" rel="nofollow" target="_blank">at Amazon</a>.

Chewing the Fat: Alton Brown on Hospitality

Marco Pierre White

Mario Unclogged

Want to know what happened when Mario Batali, Serious Eats' Irresistible Force, collided with the culinary world's Immovable Object, Marco Pierre White, over a hotel pan full of risotto? Find out today in episode 2 of Mario Unclogged. —Ed About Mario: Mario Batali has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his partner, Joe Bastianich, he operates seven New York City hotspots. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife, Susan Cahn, of Coach Dairy Goat Farm, and their two sons. More Mario: mariobatali.com.

Want to know what happened when Mario Batali, Serious Eats' <a href="http://en.wikipedia.org/wiki/Irresistible_force_paradox" rel="nofollow" target="_blank">Irresistible Force</a>, collided with the culinary world's Immovable Object, <a href="http://en.wikipedia.org/wiki/Marco_Pierre_White" rel="nofollow" target="_blank">Marco Pierre White</a>, over a hotel pan full of risotto? Find out today in episode 2 of Mario Unclogged. —<a href="http://www.seriouseats.com/user/profile/Ed Levine" rel="nofollow" target="_blank">Ed</a> About Mario: <a href="http://www.seriouseats.com/user/profile/Mario Batali" rel="nofollow" target="_blank">Mario Batali</a> has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his partner, Joe Bastianich, he operates seven New York City hotspots. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife, Susan Cahn, of Coach Dairy Goat Farm, and their two sons. More Mario: <a href="http://www.mariobatali.com/" rel="nofollow" target="_blank">mariobatali.com</a>.

Mario Unclogged: Colliding with Marco Pierre White

var digg_url='http://www.seriouseats.com/videos/2007/10/mario-batali-video-how-to-sauce-pasta.html'; //--&gt;  Editor's note: When we thought of who we wanted to star in Serious Eats'  first regular video series, Mario Batali's name kept coming up over and over again. Why? He's funny, passionate, generously spirited, smart as hell, and a great cook. So we hope you'll enjoy Unclogged, Mario Batali as you've never seen him before. —Ed Levine The Takeaway Mario says:   "What you want to eat when you eat a bowl of pasta ... is pasta."  "The way that they refer to their sauce in Italy is condimento—condiment—and when you think about a hot dog or hamburger, the condiment is something that kind of greases it up, but it never overtakes the main event of the hot dog or the hamburger."  "Americans overdress their pasta 99.9 percent of the time. It should never be a bowl of soup. It should be noodles, with a little stuff."  About Mario: Mario Batali has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his partner, Joe Bastianich, he operates seven New York City hotspots. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife, Susan Cahn, of Coach Dairy Goat Farm, and their two sons. More Mario: mariobatali.com.

var digg_url='<a href="http://www.seriouseats.com/videos/2007/10/mario-batali-video-how-to-sauce-pasta.html';" rel="nofollow" target="_blank">http://www.seriouseats.com/videos/2007/10/mario-batali-video-how-to-sauce-pasta.html';</a> //--&gt; Editor's note: When we thought of who we wanted to star in Serious Eats' first regular video series, Mario Batali's name kept coming up over and over again. Why? He's funny, passionate, generously spirited, smart as hell, and a great cook. So we hope you'll enjoy Unclogged, Mario Batali as you've never seen him before. —<a href="http://www.seriouseats.com/user/profile/Ed Levine" rel="nofollow" target="_blank">Ed Levine</a> <h4>The Takeaway</h4> Mario says: <ul> <li>"What you want to eat when you eat a bowl of pasta ... is pasta."</li> <li>"The way that they refer to their sauce in Italy is condimento—condiment—and when you think about a hot dog or hamburger, the condiment is something that kind of greases it up, but it never overtakes the main event of the hot dog or the hamburger."</li> <li>"Americans overdress their pasta 99.9 percent of the time. It should never be a bowl of soup. It should be noodles, with a little stuff."</li> </ul> About Mario: <a href="http://www.seriouseats.com/user/profile/Mario Batali" rel="nofollow" target="_blank">Mario Batali</a> has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his partner, Joe Bastianich, he operates seven New York City hotspots. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife, Susan Cahn, of Coach Dairy Goat Farm, and their two sons. More Mario: <a href="http://www.mariobatali.com/" rel="nofollow" target="_blank">mariobatali.com</a>.

Mario Unclogged: How to Sauce Pasta

Produced by cia_b of Writing With My Mouth Full

<center>Produced by <a href="http://www.writingwithmymouthfull.com/about-writing-with-my-mouth-full/" rel="nofollow" target="_blank">cia_b</a> of <a href="http://www.writingwithmymouthfull.com/" rel="nofollow" target="_blank">Writing With My Mouth Full</a></center>

How to Make a Rolled Omelet

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