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Alton Brown Rigorously Reviews Spicy Wings | Hot Ones

Alton Brown Rigorously Reviews Spicy Wings | Hot Ones
yeah it's hot it is hot we're finally getting hot I'll have a simple my haven't happening hey what's going on everybody four first we feast I'm Sean Evans and you're watching hot

ones

it's the show with hot questions and even had her

wings

and today I'm joined by

Alton

Brown

he's a TV food show pioneer and award-winning author you know I'm from massively popular shows like good eats iron chef and you can catch him on iron chef gauntlet now on the Food Network mr.

Brown

welcome to the show thanks for having me did you do anything special to prepare for the heat is there a science to all of that but I didn't laminate my tongue with you know beef tallow or anything like that but you did and it is a hot

ones

first with the half and half instead of the milk substitute I'm not stupid either fat or alcohol or what you want to get in your mouth to help to mitigate some of the pain so since nobody offered me two kilo shots and by the way a little disappointed I went with half-and-half knowing that I don't want to drink full cream dry honey it's like eating spoonfuls of mayo so we're gonna start with the the mild stuff and then move our way down that's exactly how it works we start with the mild stuff and work our way okay here do we talk at all about the Scoville level we ran where are we at here this is a very chill spot I think we're under a thousand Scoville with this one I'd say 25 but that's just me...
alton brown rigorously reviews spicy wings hot ones
so when you're doing the eat your science tour you took a unique approach to dining on the road crowdsourcing coffee shops and lunch spots from your fans everything we ate Vance told Steve what was one regional discovery that blew your mind and then one that made you wonder if your fans are better than a bunch of Yelpers well I think if we learned anything it's that regionality almost doesn't matter anymore and in fact in some places regionality gets in the way because once a region believes that it's got the lock on something the quality almost immediately starts to go downhill like with the Cuban sandwiches are true the whole the chicken

wings

I'm sorry if you really want great buffalo chicken

wings

where do you go you don't go to freakin Buffalo Wow and there you go I'll never be able to play Buffalo again I just remove that for my list um and finding a really great Cuban sandwich are you and yet I spent an entire day looking for a truly great Cubano in Tampa and never really got one damn okay so I think that that's a problem that when when a region thinks that their identity is kind of locked to it we got this that's when they start making too much of it to tourists that don't know the difference and then pretty soon you're you're del Taco anyway you're gonna mess up my math out okay which one are we supposed to work I'm too now oh are you like 15 minutes I know you're right I know you did put that in the trash...
alton brown rigorously reviews spicy wings hot ones
I'll go back and eat a little no that one's overcooked since you first got into the food TV genre there's been a massive explosion or collective obsession with food and one could argue an increase in the culinary IQ of your average diner but I'm curious from your perspective as foodie culture actually made people better in the kitchen I think that what food media has done is made everyone more educated more appreciative perhaps you know I know people now that can barely boil water who can walk into a Spanish restaurant and tell whether or not they were using you know Spanish or you know Turkish saffron in the rice the downside to food media is also kind of our idea of what food and hospitality is and I think that you know Instagram is a really great example of a force that's I'm not sure that's for good by objectifying the visuals of food over everything else it demeans taste and flavor and hospitality and sitting and talking across the table because now we're all just taking pictures of our food you okay there's a lot of plates spinning on this side of the table out and you know I understand that in the

wings

I understand you in the interview it's a whole situation I still learn when you have to eat and talk where to tuck food in your mouth so that you don't you know spray it when you have any tips because I'm very animalistic like I just take the bite I try to swallow it down as quickly as possible or kiss my feet I mean then...
alton brown rigorously reviews spicy wings hot ones
that works I I occasionally stash them over in the bottom left you you save it yeah I save it for later there's a fruity sweetness to it mm-hmm I like that there's some sour it's got a nice balance of spice to it I think so you're a man of many talents and through the

Alton

Brown

trio you've been able to combine two of your passions food and music dropping songs like airport shrimp cocktail and grandmom forgot to brine the bird so as an accomplished food lyricist I think that you're uniquely qualified to weigh in and some of the great food bars and the history of hip hop soda my rating them between one and ten or what's the what's the deal I want to know if you like it if you don't like it if it rings true to you if you're confused I just want your reaction so this first one is from lo fused I'm 6 foot 7 foot paper chase and tell that paper look I'm right behind you real jeez move in silence like lasagna that's a reach that's a reach for a rhyme but it is it does work I'm givin thumbs up to that I'm giving thumbs up this one's from Rick Ross okay am I really just a narcissist because I wake up to a bowl of lobster bisque don't like it not enough so the syllables don't work out for me it's it's it's a bad rhyme does that make you a narcissist if you wake up to a bowl of lobster bisque I don't think so and I think that makes you a narcissist at all which means you're hanging out the...
right places I would who would hear wooden lobster bisque for breakfast anybody Rishi everybody would everyone all ops so I don't think that makes me a narcissist now if I saw my reflection in the bowl of a lobster bisque and fell in love with the room that would be a narcissist but just eating the best no one more for you

Alton

this one's from Eminem off of bagpipes for Baghdad master locked in Mariah's wine cellar all I had for lunch was red wine more red wine and Captain Crunch red wine for breakfast and for brunch and to soak it up and in between snack crackers to munch where the hell did the Captain Crunch come from that was ass why no body keeps Captain Crunch in the wine cellar do you think that do you think Mariah Carey would have I think if anybody would I don't know I'm not not buying it I got a good thumbs down on that one thumbs down I'm sorry Marshall the hot

ones

we've got some fiery Chipotle back at the line and don't get the ghost that goes chilly maybe I do you got to work in a while I really like that I like the lime allow take a little bit of that goes she likes the lime is the brilliant thing going on in there I spit on that so don't eat it that's all yours that's all yours out and fantastic oh nice move it's nice I like it I appreciate that I appreciate that well that's a good sauce thank you very much meant your your balance of acidity and in coriander and cardamom out of the creepy that's right...
go ahead you were in this School of Drama at the University of Georgia before you got into food and then I know that you worked on music videos including our EMS the one I love what were the hallmarks of the

Alton

Brown

music video style did you have a visual style I was a very early user of a device called Steadicam these would people know what that is from their thumb I was I got onto that very very very early and then later when I was directing commercials was based on very complicated long camera movements because I had the tool to do it which director do you think would make the best food show Hitchcock because he would know when to choke somebody with a bone Hitchcock was a master of pulling terrifying human traits out of mundane situations in ordinary situations so I think if you're gonna go into a kitchen and have somebody cook food he'd be the guy that I'd want to see that get twisted up by what's the best food movie of all time Wow you know I did a food on Film Festival at the Metro after theater a couple years ago and and tortured myself over this this question I think that for me I am still going to have to give it up to Babette's feast and here all along I thought it was ratatouille you're ready to move on ratatouille some top five it really isn't top 5 apps lutely maybe even top three this one I've had I like yours better Thank You

Alton

but if I if I was rating them yeah and that's all really yeah beat them as I go I like...
that yeah one two with one being right there so far and I'm gonna put damaging how much the the proportion of lit burned to a palate burn is off it's too much lip too much too little not enough palate exactly I don't mind look burn but you know you'd like it balanced all right

Alton

we'll be every crane segment on our show called explain that Graham where I do a deep dive on our guest Instagram pull interesting pictures that need more context so I'll bust out the laptop I'll show you the picture and then you just tell me the bigger story does that sound good my my Instagram feed pretty much pretty boring first things first late sleepless night I do most of my grocery shopping a black midnight interesting well number one people don't stop me to ask me how to cook something rush during the day could take up a lot of time Girish tours depress me by and large hear some about the music and the lighting and the things that I see people buying oh yeah it gets me down so I shop really late at night yeah and this is this was me starting to tell the story of my love affair with sriracha you love sriracha I did she stand to me now what happened it's just too much and it ended up in everything you know it's it's just like American culture that you know the second you start selling sriracha beer we're done why do you get depressed seeing what other people shop for because people buy crap and a lot of it I worry about that stuff I do and so...
there are there have been times and grocery stores arrived I just left my cart and walked out really yeah I get really bummed well I'm sorry that we brought it up yeah thanks for that I'm done here all right that didn't do anything for me Matt there's not as much flavor there to me is there there should have been where's it fallin on your board I got to put it down here beneath the hatch Aang to be h

ones

t your your fiery Chipotle still on top the people usually break these window on your first time first person half first person to rank it I love that gun maybe we'll just keep this order going forward you'll see I think it is something to to try so I understand that you went to culinary school in large part because you are frustrated with the state of food TV and felt as though you could do better by yourself I also thought that food media was gonna be the next big thing and I wanted desperately to get out of directing TV commercials and I I was a cook as a hobbyist cook and I really felt that my napkin I'll just use this and in that 20 years the TV food scene that's exploded you know from the stand and stir shows to the cooking competition boom to the current obsession with culinary travel and when you look at that timeline because you've spent about 20 years in this game now what do you see as some of the watershed moments the highlights and the lowlights when you look at that time that's a really interesting question I have to...
say 911 because the entire country wanted comfort and they turned to food food was all of a sudden the only thing that people really wanted to watch and I remember what happened to the ratings at Food Network it was unreal if anybody ever had any doubts about foods ability to bring people together the completely dispelled by that one incredibly tragic event downsides when food network moved from being a specialty channel into a general audience network there was a very very big change in programming because all of a sudden we had to play the game that everybody else's and that game at the time was called reality television which I abhor by and large dislike immensely don't like what it's done to the industry don't like what it's done to people's minds the other high point I'm gonna shout out Iron Chef America Iron Chef America was able to take a venerated Japanese show really understanding the amazing intensity of what being a chef at that level is like it's also a very very bad thing because it made so many young cooks want to be a cook so that they could become stars way too many kids during the the 2000s decided to go into the culinary field so they could become TV stars I'm suspicious of this sauce almost automatically because of its packaging heat meter 8 out of 10 well well freakin see about that crap that's crap that's the Dawson's rappin Dawson's alley doesn't even get to be on the table with these Wow won't...
even dignify it nope shots fired done Dawson's come at me I'd say bring the heat but you don't seem to be able to do that hey bang sorry I'm sure they're lovely people so know that your gear head but it seems that you sort of shifted away from the motorcycle hobby to instead focus on piloting airplanes have you ever had a frightening midair experience yes before I even have my mind my private pilot license I was doing just circling the airport that I trained at and doing landings and I came in too fast and I touched down I lost control of plane and I didn't realize how bad it was until the fact that I was listening to somebody in the control tower talking to someone else and they stopped talking because I realized oh they're watching me I'm about to crack to this plane and I was I thought it was gonna go off thrown way into a ditch and I managed to get it back up in the air there was a crosswind I hadn't planned for but I was literally and then about five minutes afterwards I got the shakes yeah I imagine is it still a dream of yours to do a show about airplane food yeah a lot of people don't realize that there are thousands of little bitty airports all over America and a lot of them are connected to really groovy towns if it's a Municipal Airport we'll have what's called a crew car this is usually a decommissioned cop car and you can just borrow it I would love to do a show about doing just that flying into these what town...
is this why is it here why is this why is this airfield even here and then getting in the getting in the old cop car and you know just spots yeah have you ever gotten into the science of it at all because I once read that it's difficult to taste food on an airplane because at altitude it dries out your nasal passages there there are a lot of physiological challenges to feeding people in airplanes there are airlines that have managed to do it and they usually do it correctly by playing off of contrasting flavors and textures in multiple smaller courses crunchy

spicy

salty that's you go with time warning this sauce is extremely hot I keep thinking I'm gonna see something in your eyes but the same of you poker face the whole time out this is hot but it's not good right it's just bitter a nun flavorful yeah it's hot it is hot we're finally getting hot I'll have a simple my haven't happening that's smart so you're one of the more dapper guests that we've ever had on the show it's not every day that we have somebody wearing a suit for their date with the

wings

of death but I am surprised to see you in a necktie and not a bowtie why is the bowtie superior to the necktie in your opinion uh well you can't strangle somebody to death with with a bow tie it never gets caught in the cab door you're flying an airplane it doesn't tangle up in cables this is dangerous it really is blesses kill me did finishing second to Anthony...
Bourdain on Vanity Fair's list of the best-dressed chefs bother you at all no no of course not I mean it's wrong come on Vanity Fair what are you gonna do I love Tony Bourdain snappy dresser though looks good in black leather he does looks at this drill what was more flattering being named that best-dressed list or be named one of the sexiest chefs alive by People magazine that can't be right is that right did that actually happen couple of years ago yeah back when yeah I had hair all right we've got the Mad Dog 9:57 this is the 25th anniversary turbocharged and it's up north number nine plutonium it's true my prediction is this isn't going to taste very good well it's actually better than a bomb it's true it could use some I could fix this what would you do to change it grill spices they got cheap of the spices and there's too much vinegar you know what if this had some cumin in it and I know it's gonna sound weird a little bit of clothes but this is really a self-defense device right right yeah I mean it says right here over 1 million Scoville and it says this sauce will blow you away mm-hmm well it's better than the bomb so the Mad Dog 357 which only sounds like something a long-haul trucker would take the stay away doesn't it yeah 75 our energy is what that sounds like but it's better than the bomb but not the end of mom why do you respond to fans on Twitter by writing out the response on a post-it note and then...
taking a picture of said post-it note and then posting that picture of said posted note with the response in the early days when I first got on Twitter I was like I don't like being told that I can only have so many characters I wanted and I wanted to be able to draw things and so it kind of became a thing and then I know that you took a break from social media for a while what was it that made you throw in the towel and then what brought you back to the party yeah somebody like started an account saying that they were my spouse and it was kind of like you people are all creeps social media brings out the worst and a lot of people and I see your eyes starting down is you really don't want to eat that the reason I'm peaking is not because I'm a worried or I'm afraid or whatever it's because I anticipate I'm like excited I almost want to just inch the interview that direction I would say there's nothing I really like about this label mm-hmm okay yeah Shawn hit me there's not much on it I kind of like that it's very I mean it's very sparse compared to Mad Dog 357 that's true there's a silky Ness to the finish of this paper yes you haven't gone cheap no on this label this is an expensive label it's premium Prada now I'm impressed by the the flavor pack here and Fletcher the pain thanks to a healthy head of mustard ginger and turmeric live the tradition what the hell does that mean this is the last dab and as...
you've piqued we call it the last dab because it's tradition around here to put a little extra on the last wing now you don't have to if you don't want to but I knew you would come out see I like that this is kind of choke right yeah lotta ginger okay I mean I'm thirsty my dress so smart to bring the ginger you make good sauces thank you very much out yeah where are we gonna put it fiery Chipotle is my favorite here I am going to put this in the middle of back right above the karma sauce and then the Dawson's which we're not even to talk about all right

Alton

Brown

why appreciate the education and for rearranging our hot sauce line up here we are at the top of Mount Scoville and I just have one more hoop for you to jump through because we want to come out of a bottle it does come out of a bottle we want to celebrate the occasion by Tai Chi me I can't do it with that knife I'll try I'll teaching me how to saber a champagne bottle you know sometimes it works sometimes it does any occasion will be very nice in the edit out you know what I mean if you may not happen the odds of this working are slim to none but that's why you play the game I'm gonna take some of this tape off I won't ungreased food access to the same all right well if you're gonna do this yeah there's not much of a punt in this bottle either which is the thing you put your thumb down at the bottle you want to run the blade of the saber straight up a...
seam on the bottle all right I don't know where this is from French bottles are usually thinner in the neck so if it doesn't happen the first time the odds of it happening or almost incredibly incredibly that so nope not gonna happen sorry about that that's okay please Liam asked that's why you play the game and sometimes you just have to do it this way you just have to stumble at the finish line that's how you know that it's real but enjoy that champagne

Alton

Brown

because I'm at the Tolly crap of my big oval what is it just the buzz is worse than anything I put in my mouth here okay oh my god where'd you get that well that cost six dollars and he spit it all out of his nose and on that note there's nothing left to do again the red carpet for you good day this camera this camera or this camera let the people know what you have going on in your life what's going on right now iron chef gauntlet season two starting up Iron Chef America will be back after that and I am relaunching a rebooting a little show called good eats later this year fun show next time try to get something hot though you know one dab to dab three dab what the what this is Sean Evans checking in from a wingless table and you know what that means we're proud to announce a new member of the last dab family Trinidad's famous Moruga scorpion pepper the hottest pepper in the world from 2012 to 2013 is now in the fold same base recipe and no one loved but now with a...
new super hot in the mix and I know that one of you spice Lords out there is going to hit the triple dab the scorpion into the Reaper into the pepper X you know the drill heat nice calm by it while supplies last Godspeed spice Lords be careful out there