# Good Eats SEQUEL SHOW!
**URL:** https://boards.straightdope.com/t/good-eats-sequel-show/770417
**Category:** Cafe Society
**Created:** [November 2, 2016, 2:37am UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417 "2016-11-02T02:37:19Z")
**Posts on this page:** 17
**Page:** 1
### Author:  [@BigT](https://boards.straightdope.com/u/BigT)
#### Post date: [November 2, 2016, 2:37am UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/1 "2016-11-02T02:37:19Z")
Yeah, you read that right. Alton Brown has just [recently announced](https://www.facebook.com/altonbrown/videos/1465203603509243/)\* that his new Internet cooking show is actually a sequel to Good Eats, called _A Cooking Show_.
Yes, that’s a 1 hour Facebook video. But the announcement is in the first couple of minutes. The rest of the video is him taking suggestions on what fans want to see on the show.
I promise I searched this time, BTW. Nothing on Alton Brown.
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### Author:  [@BigT](https://boards.straightdope.com/u/BigT)
#### Post date: [November 2, 2016, 10:16pm UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/2 "2016-11-02T22:16:06Z")
I guess I’ll use my one bump, then. I figured this would be something everyone here would be excited about. I mean, I learned about Good Eats from here!
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### Author:  [@drewder](https://boards.straightdope.com/u/drewder)
#### Post date: [November 3, 2016, 12:02am UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/3 "2016-11-03T00:02:31Z")
Cool thanks for the info.
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### Author:  [@jz78817](https://boards.straightdope.com/u/jz78817)
#### Post date: [November 3, 2016, 12:28am UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/4 "2016-11-03T00:28:37Z")
I just saw this last night. I’m wondering what he means by “internet” cooking show. Netflix? Amazon? Youtube? eh, doesn’t matter.
though I am curious why Food Network wouldn’t let him cover sous vide.
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### Author:  [@leahcim](https://boards.straightdope.com/u/leahcim)
#### Post date: [November 3, 2016, 1:24am UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/5 "2016-11-03T01:24:39Z")
Now the theme song is in my head. Da daa Da Da da da da dada!
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### Author:  [@Orwell](https://boards.straightdope.com/u/Orwell)
#### Post date: [November 3, 2016, 12:57pm UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/6 "2016-11-03T12:57:30Z")
> [@jz78817](#):
>
> I just saw this last night. I’m wondering what he means by “internet” cooking show. Netflix? Amazon? Youtube? eh, doesn’t matter.
>
> though I am curious why Food Network wouldn’t let him cover sous vide.
Good Eats was one of my favorite shows, and I believe I saw most every episode. Quite interesting that Food Network wouldn’t let him cook rabbit or squirrel, or use the sous vide technique - especially in the early years when he was a major reason for the network’s rise.
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### Author:  [@bump](https://boards.straightdope.com/u/bump)
#### Post date: [November 3, 2016, 2:00pm UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/7 "2016-11-03T14:00:30Z")
> [@jz78817](#):
>
> though I am curious why Food Network wouldn’t let him cover sous vide.
Probably food safety; incompetently done sous vide can be a huge risk, as the food is not brought up to the insta-pasteurize temps that the USDA/FDA guidelines call for.
If done right, it’s not a problem, but the network lawyers were probably worried about half-informed clowns giving themselves botulism or something.
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### Author:  [@nightshadea](https://boards.straightdope.com/u/nightshadea)
#### Post date: [November 3, 2016, 7:40pm UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/8 "2016-11-03T19:40:03Z")
I wonderd if alton was on his way out of the food network because cutthroat kitchen was moved to Thursdays from sundays … and I don’t see him in anything else …
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### Author:  [@Pork\_Rind](https://boards.straightdope.com/u/Pork_Rind)
#### Post date: [November 3, 2016, 7:54pm UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/9 "2016-11-03T19:54:26Z")
> [@bump](#):
>
> Probably food safety; incompetently done sous vide can be a huge risk, as the food is not brought up to the insta-pasteurize temps that the USDA/FDA guidelines call for.
>
> If done right, it’s not a problem, but the network lawyers were probably worried about half-informed clowns giving themselves botulism or something.
Later in his chat he said that the Food Network folks figured it was too narrow of a concept. No one watching would have the equipment and thus it would seem fussy or out of touch.
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### Author:  [@BigT](https://boards.straightdope.com/u/BigT)
#### Post date: [November 4, 2016, 10:00am UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/10 "2016-11-04T10:00:01Z")
> [@nightshadea](#):
>
> I wonderd if alton was on his way out of the food network because cutthroat kitchen was moved to Thursdays from sundays … and I don’t see him in anything else …
He says in the video that he is just tired of Cutthroat Kitchen and the other cooking game shows, and wants to get back to actual cooking.
(He did say he’d still host a few Iron Chefs, though. And he’s floating the idea of a cooking-based talk show for Food Network, kinda like what he does on the road. He says he’s still under contract.)
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### Author:  [@howye](https://boards.straightdope.com/u/howye)
#### Post date: [November 4, 2016, 12:11pm UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/11 "2016-11-04T12:11:59Z")
> [@BigT](#):
>
> He says in the video that he is just tired of Cutthroat Kitchen and the other cooking game shows, and wants to get back to actual cooking.
>
> (He did say he’d still host a few Iron Chefs, though. And he’s floating the idea of a cooking-based talk show for Food Network, kinda like what he does on the road. He says he’s still under contract.)
Along the idea of the talk show, check out his podcast. He recently restarted it and has couple of episodes in the bag already. But I find him to be a great host and the shows are easygoing conversations with interesting people.
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### Author:  [@muldoonthief](https://boards.straightdope.com/u/muldoonthief)
#### Post date: [November 4, 2016, 12:54pm UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/12 "2016-11-04T12:54:28Z")
> [@Pork\_Rind](#):
>
> Later in his chat he said that the Food Network folks figured it was too narrow of a concept. No one watching would have the equipment and thus it would seem fussy or out of touch.
Equipment requirements never stopped him before - he built a cold smoker out of 3 high school lockers in the [bacon episode.](https://www.youtube.com/watch?v=bHT9rBLAVOI#t=13m10s)
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### Author:  [@bump](https://boards.straightdope.com/u/bump)
#### Post date: [November 4, 2016, 2:56pm UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/13 "2016-11-04T14:56:04Z")
> [@Pork\_Rind](#):
>
> Later in his chat he said that the Food Network folks figured it was too narrow of a concept. No one watching would have the equipment and thus it would seem fussy or out of touch.
Sure, but [the Kenji Lopez-Alt ziploc bag/beer cooler sous vide steak](http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html) sounds EXACTLY like something Alton Brown would have cooked up and enjoyed explaining with great glee.
And it takes a thermometer, a cooler, a steak, and a ziploc bag.
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### Author:  [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)
#### Post date: [November 4, 2016, 3:04pm UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/14 "2016-11-04T15:04:21Z")
The New York Times ran an [article](http://www.nytimes.com/2016/09/28/dining/alton-brown-cookbook-everydaycook.html) about him about a month ago. It mentions his recent divorce, his TV shows (he didn’t own Good Eats, so he makes no money from it now, but made much more from Cutthroat Kitchen) and his live stage show.
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### Author:  [@ivylass](https://boards.straightdope.com/u/ivylass)
#### Post date: [November 4, 2016, 8:24pm UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/15 "2016-11-04T20:24:34Z")
For the past several times it’s been my turn to host Thanksgiving, I’ve used his [brining method](http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html) to rave reviews.
You should have heard my MIL the first time I did it. “You’re doing what to the turkey?” “You’re cooking it for how long?”
Sadly, no leftovers. But I win. I’ll be doing it again this year.
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### Author:  [@Pork\_Rind](https://boards.straightdope.com/u/Pork_Rind)
#### Post date: [November 4, 2016, 9:10pm UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/16 "2016-11-04T21:10:10Z")
> [@muldoonthief](#):
>
> Equipment requirements never stopped him before - he built a cold smoker out of 3 high school lockers in the [bacon episode.](https://www.youtube.com/watch?v=bHT9rBLAVOI#t=13m10s)
> [@bump](#):
>
> Sure, but [the Kenji Lopez-Alt ziploc bag/beer cooler sous vide steak](http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html) sounds EXACTLY like something Alton Brown would have cooked up and enjoyed explaining with great glee.
>
> And it takes a thermometer, a cooler, a steak, and a ziploc bag.
Just repeating what he said in his Q&A.
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### Author:  [@bump](https://boards.straightdope.com/u/bump)
#### Post date: [November 7, 2016, 2:42pm UTC](https://boards.straightdope.com/t/good-eats-sequel-show/770417/17 "2016-11-07T14:42:30Z")
> [@Pork\_Rind](#):
>
> Just repeating what he said in his Q&A.
I’m just disputing the idea that it was an equipment issue.
While sous-vide is an awesome technique for cooking a great many things, it does take a little bit of awareness and mental snap to do correctly, or else you risk foodborne illness. Not too much of a problem in professional kitchens with properly trained people, but I can totally see someone being jittery about setting Myrtle and her ziploc bags loose doing beer-cooler sous-vide.
I mean, basic food safety seems to be an issue in many home kitchens, and how much worse could things be if people don’t follow the[time/temp tables for pasteurization](http://www.douglasbaldwin.com/sous-vide.html#Safety)with sous-vide (if you even can?). Not usually a problem for steaks, but I know that once they told you how to do a steak, there would be knuckleheads who would turn around and sous-vide chicken to 130 as well, and give themselves salmonella, and then sue Food Network.