Alton Brown Rigorously Reviews Spicy Wings | Hot Ones

Yes, it's hot, it's hot, we're finally warming up. I'll have a simple one, it hasn't happened to me. Hey, what's going on? All four of us first have a feast. I'm Sean Evans and you're watching the hottest, it's the show with interesting questions. and he even had his

wings

and today I'm joined by Alton Brown, he is a pioneer of television food shows and an award-winning author. You know, I'm from very popular shows like Good Eats Iron Chef and you can see it on Iron Chef Gauntlet now. 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 that? But I didn't laminate my tongue with, you know, beef tallow or anything like that, but you did and that's how it is. some hot

ones

first with half and half instead of milk substitute I'm not stupid nor fat or alcohol or whatever you want to put in your mouth to help mitigate the pain a little so since no one offered me two kilo drinks and for a Bit disappointed, I opted for half and half knowing I don't want to drink dried honey with full cream.

It's like eating spoonfuls of mayonnaise, so we'll start with the mild stuff and then work our way down. exactly how it works we start with the soft stuff and work our way around, okay? Do we talk at all about the Scoville level we run? Where are we here? This is a very quiet place. I think we're under a thousand Scoville with this one. I'd say 25, but that's just me, so when you do the Eat Your Science tour you took a unique approach to dining along the way, collaborating with your fans at cafes and lunch spots, all of which we ate.

Vance told Steve what a regional discovery it was. That left you speechless 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 thinks it has something assured and the quality almost immediately starts to go down, As with Cuban sandwiches, they are true in general, chicken

wings

. Sorry, if you really want some buffalo chicken wings, where do you go? No. go to damn Buffalo Wow and there you have it.

I'll never be able to play Buffalo again. I just crossed that off my list, um, and found a really great Cuban sandwich, right? And yet I spent a whole day looking for a really great Cuban in Tampa and they never got anything good, so I think it's a problem that when a region thinks its identity is tied to it, we have this and that's when they start giving it too much importance on tourists who don't know the difference and then pretty soon you're from Taco anyway you're going to ruin my math, okay? Which one are we supposed to work on?

Me too now, oh, are you like 15 minutes? I know you're right, I know. you put it in the trash. I'll come back and eat some. No, that's overcooked. Since you first entered the food television genre, there has been a massive explosion or collective obsession with food and you could argue that there has been an increase in the culinary IQ of the average diner, but I'm curious from your perspective, since food culture actually made people better at cooking. I think what food media has done is make everyone more educated and more appreciative. You may know that I now know people who can barely boil water who can do it. walk into a Spanish restaurant and say whether or not they were using, you know Spanish or Turkish, saffron in the rice.

The downside of food media is also our idea of ​​what food and hospitality is and I think you know Instagram is a really great example of a force that I'm not sure is for good in objectifying images of food. On top of everything else, it degrades the taste and the hospitality and sitting and talking across the table because now we're all just taking pictures of our food. You're okay, there are a lot of plates spinning on this side of the table and you know, I understand that behind the scenes I understand you in the interview, it's quite a situation.

I still learn when you have to eat and talk about where to put the food in your mouth so you don't know, spray it when you have any advice because I am very animalistic, I just take the bite, try to swallow it as quickly as possible or kiss my feet, I want say, then that works. From time to time I hide it. them at the bottom left you save it, yes, I save it for later, it has a fruity sweetness mm-hmm, I like that it has a little acidity, it has a good balance of spices, I think you are a man of many. talents and through the Alton Brown Trio you have been able to combine two of your passions, food and music, releasing songs like Airport Shrimp Cocktail and Grandma Forgot to Brine the Bird, so as an accomplished food lyricist , I think you're uniquely qualified to weigh in and some of the great food bars and history of hip hop soda.

I rate them between one and ten or what's the deal. I want to know if you like it if you don't like it if it sounds true to you if you're confused I just want your reaction so this first one is from the merged I'm 6ft 7ft paper chase and tell that paper look I'm right behind you really jeez move silent as lasagna that's a reach that's a reach for a rhyme but it works I give that a thumbs up I give that a thumbs up this one's from Rick Ross okay am I really just a narcissist cause I wake up with a bowl of lobster bisque, don't I like it?

It's not enough that the syllables don't work for me 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 in the right places. Me, who would listen to wood lobster bisque for breakfast, anyone, Rishi, everyone, everyone, everyone, all the operations, so I don't think that would make me a narcissist now if I saw my reflection in the plate of a lobster. bisque and I fell in love with the room I would be a narcissist but only eating the best, no one else for you Alton, this is from Eminem, playing the bagpipes for the master of Baghdad, locked in Mariah's wine cellar, everything I took At lunch it was red wine, more red wine. and Captain Crunch red wine for breakfast and brunch and to soak it up and between crackers to munch on where the hell did Captain Crunch come from?

That was idiotic why no one keeps Captain Crunch in the hold, do you think that? I think Mariah Carey would have done it. I think if someone had done it. Don't know. I dont believe it. I gave him a good pass. I'm sorry. Marshall, the hot

ones

. We have a fiery Chipotle at home. the line and don't understand the ghost that gets cold, maybe it will, you have to work in a while, I really like that, I like lime, let her have some of that, she likes lime, that's what brilliant thing happening there. I spit on it so don't eat it that's all yours that's all yours out and fantastic oh good move that's good I like it I appreciate that I appreciate that well that's a good sauce thank you very much it meant your balance of acidity and in cilantro and cardamom, outside of the creepy, that's right, go ahead, you were at this University of Georgia School of Drama before you got into food and then I know you worked on music videos, including our EMS, which I love, what were the features Distinctive from the style of Alton Brown's music video, did you have a visual style?

I was one of the first users of a device called a Steadicam, people would know what that was with their thumb. I understood it very, very, very early and later, when I was directing. The commercials were based on very complicated long camera movements because I had the tools to do it. Which director do you think would make the best food show? Hitchcock because he would know when to strangle someone with a bone. Hitchcock was a master at bringing out terrifying human traits. of mundane situations in ordinary situations, so I think if you went into a kitchen and asked someone to cook food, he would be the guy I would like to see be mistaken for the best food movie of all time.

You know, I had lunch at the Subway Film Festival after the theater a couple of years ago and I tortured myself with this question. I think for me I'm still going to have to give up Babette's feast and here I thought all the time. It was ratatouille, are you ready to move on ratatouille some of the top five, not really the top 5 apps, but maybe even the top three, this one I've had. I like yours better. Thanks, Alton, but if I were grading them, yes and. That's all really, yeah, hit 'em as I go. I like that, yeah, one, two, with one there so far and I'm going to put damage on how much the ratio of burning on to a burn on the palate is out.

It's too lip service, too much. little, there's not exactly enough palate, I don't mind looking burnt, but you know you'd like it to be balanced, okay, Alton, we'll be on every crane segment on our show called, explain that, Graham, where I do a deep dive into our Instagram guest. Images that need more context, so I'll pull out the laptop. I'll show you the picture and then you tell me the bigger story. Sounds good? My Instagram feed is pretty boring. First thing's first. Late. Sleepless night. I do it more. of my purchases a black midnight interesting good number one people don't stop me to ask me how to cook something quick during the day it could take a long time Girish tours depress me in general I listen to something about music and lighting and the things I see that people buy, oh yeah, it gets me down, so I shop very late at night, yeah, and this was me starting to tell the story of my love affair with Sriracha.

You love Sriracha. Did she stand firm before me? And now that? it happened, it's too much and it ended in everything you know, it's like American culture, you know the moment you start selling sriracha beer, we're done, why do you get depressed when you see what other people buy? because people buy junk and a I care a lot about the things I do, so there have been times when grocery stores came. I just left my cart and walked out, really yes, I was very discouraged, well, I'm sorry we mentioned it, yes, thanks for that. I'm done here, that didn't do anything for me Matt, not much flavor for me, should have been, where is it landing on your board?

I have to put it here under the hatch. Aang to be honest. your fiery Chipotle is still at the top, people usually break these windows the first time, first person, half of the first person to rate it. I love that weapon, maybe we'll keep this order in the future, you'll see. I think it's something to try, I understand that you went to culinary school largely because you're frustrated with the state of food television and felt like you could do better on your own. I also thought food media would be the next big thing and I desperately wanted to stop directing TV commercials and I was a cook as a hobby cook and I really felt like my napkin would just use this and in those 20 years the TV food scene exploded, you know. , from the booth and the shake-up shows to the The cooking competition is booming in the face of today's obsession with culinary travel and when you look at that timeline, because you've spent about 20 years in this game, what do you see as some of the defining moments, the highlights and the lowlights when you look at that moment?

That's a really interesting question. I have to say 911 because the entire country wanted comfort and they turned to food. Food was suddenly the only thing people really wanted to watch and I remember what happened to the ratings on the Food Network. It was unreal. If anyone ever had any doubts about food's ability to bring people together, the disadvantages were completely dispelled by that incredibly tragic event. When Food Network went from being a specialty channel to 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 everyone else and that game at that time was called television. reality that I loathe in general I dislike it immensely I don't like what it's done to the industry I don't like what it's done to people's minds the other highlight I'm going to scream Iron Chef America Iron Chef America could have taken a show revered Japanese and really understand the incredible intensity of what it is to be a chef at that level.

It is also a very, very bad thing because it made many young chefs want to be cooks so they can become stars. Many children during the 2000s decided to enter the culinary field so they could become television stars. I am almost automatically suspicious of this sauce because of its packaging. out of 10 well, well, look at that shit, that's shit, that's Dawson's rap. Dawson's Alley doesn't even make it to the table with these. Wow, he won't even dignify it. No, the shots were fired. Dawson comes towards me. I would say bring the. Heat, but you don't seem to be able to do that, hey, sorry, I'm sure they are lovely people, so you should know that you are agearhead, but it seems like you stepped away from the motorcycle hobby to focus on flying airplanes.

Have you ever had a scary experience in the air? Yeah, before I even thought about my private pilot license, I was circling the airport I trained at and making landings and I came in too fast and landed. I lost control of the plane and I didn't realize how bad it was until I was listening to someone in the control tower talking to someone else and they stopped talking because I realized, oh, they're looking at me, I'm about to jump to this plane and it was I thought it was going to explode in a ditch and I managed to lift it back into the air.

There was a crosswind that I hadn't planned for, but it was literally there and then around five. Minutes later I got the shakes, yeah, I imagine it's still a dream of yours to do a show about airplane food. Yes, many people don't realize that there are thousands of small airports throughout the United States and that many of them are connected. to really wonderful cities, if it's a municipal airport we will have what is called a crew car, this is usually a decommissioned police car and you can borrow it. I would love to do a show on how to do just that, fly to these cities, what city is this why?

Is here? Why is this? Why is this airfield even here and then you get in the old police car and you know, just places? Yeah, have you ever gotten into the science of this because I once read that it's hard to taste food? on a plane because at altitude it dries out your nasal passages there are a lot of physiological challenges to feeding people on planes there are airlines that have managed to do it and they usually do it correctly by playing with contrasting flavors and textures in multiple smaller dishes crunchy

spicy

salty that's it What you're doing over time is noticing that this sauce is extremely

spicy

.

I keep thinking that I'm going to see something in your eyes, but the same thing about your poker face all the time. This is spicy, but it's not good, right? It's just bitter. tasty nun, yes it's hot, it's hot, we're finally warming up. I'll have a simple, it hasn't happened, that's smart, so you're one of the most stylish guests we've ever had on the show, it's not every day that we have someone wearing a suit for their date with the wings of death but it surprises me. See yourself with a tie and not a bow tie.

Why is the bow tie superior to the tie in your opinion? Well you can't strangle someone to death with a bow tie it never gets caught in the cockpit door you're flying a plane it doesn't get tangled in wires this is dangerous it really is bless me kill me finished second behind Anthony Bourdain on the best of list Vanity Fair Chefs in suits bother you at all no, no, of course, no, I mean, it's wrong, come on, Vanity Fair, what are you going to do? I love Tony Bourdain, the elegant boudoir, although he looks good in black leather, check out this exercise, which was more flattering that it was called that. best dressed list or being named one of the sexiest chefs alive by People magazine, that can't be right, can it?

That actually happened a couple of years ago, yeah, when yeah, I had the hair right, we have the Mad Dog 9. :57 This is the 25th anniversary turbocharged one and it's up north with plutonium number nine. It's true. My prediction is that this won't taste very good. It's actually better than a bomb. It's true. I could use some. I could fix this. What would you do? to change it, roasting spices, they got the spices cheap and there is too much vinegar, do you know what would happen if this had some cumin in it? I know a little bit of clothing will sound weird, but this is really a self-defense device, right?

Yes. I mean, it says over 1 million Scoville here and it says this sauce will blow your mind mm-hmm well, it's better than the bomb, so the Mad Dog 357, which only sounds like something a long-haul trucker would pick up would take, it doesn't. Yes, 75, our energy is what it seems, but it's better than the bomb, but it's not the end of mom, why do you respond to fans on Twitter by writing the response on a post-it note and then taking a photo of said publication? -it note and then post that photo of said note posted with the response in the early days when I first got on Twitter I thought I don't like being told I can only have as many characters as I wanted and wanted to be.

I was able to draw things and then it became a thing and then I know 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? Yes, someone like that started it. an account that said you were my spouse and it was like you guys were all gross. Social media brings out the worst and a lot of people and I see their eyes start to droop because they don't really want to eat, that's the reason I'm peaking it's not because I'm worried or I'm afraid or whatever. , it's because I anticipate that I'm excited.

I almost want to slowly advance the interview in 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 to it, I like it, it's very, I mean, it's very lame compared to Mad Dog 357 , that's true, there's a silky Ness at the end of this document, yes, you haven't gone cheap, not on this. label this is an expensive label it's Prada premium now I'm blown away by the flavor pack here and Fletcher the pain thanks to a healthy head of mustard, ginger and turmeric lives the tradition what the hell does that mean?

This is the last touch and since You have chopped, we call it the last touch because it is tradition around here to put a little more on the last wing. Now you don't have to do it if you don't want to, but I knew you would come out. Look, I like this. It's a little suffocating, yes, a lot of ginger, okay, I mean, I'm thirsty, my dress is very clever to bring the ginger, you make good sauces, thank you very much, yes, where are we going to put it? Fiery Chipotle is my favorite, here I'm going to put this in the middle of the back, right on top of the karma sauce and then Dawson's, which we're not even going to talk about, okay?

Alton Brown, why thank education and reorganize our hot sauce line? Here we are at the top of Mount Scoville and I only have one more hoop for you to jump through because we want to get out of a bottle. Yes it comes out of a bottle. We want to celebrate the occasion with Tai Chi. I can't do it with that knife. I'll try. I'll teach myself how to taste a bottle of champagne, you know, sometimes it works, sometimes it works, any occasion will be very nice in the edit, you know what I mean, if it might not happen, the chances of this working are little or no, but that's why do you play?

I'm going to remove some of this tape. I will not access food without greasing. Well, if you're going to do this, yeah, there's not much clearance in this bottle either, so what's the point? you put your thumb down on the bottle you want to run the saber blade up a seam of the bottle, okay, I don't know where this is from, French bottles usually have thinner necks, so if it doesn't happen the first chances of it happening or almost unbelievably unbelievably so no it's not going to happen sorry okay please Liam asked this is why you play and sometimes you just have to do it this way You just have to stumble in the end. line that's how you know it's real but enjoy that Alton Brown champagne 'cause I'm on the Tolly shit of my big oval what is it?

The buzzing is worse than anything I put in my mouth here, okay, my God, where are you? get it right, that cost six dollars and he spit it all out of his nose and with that note there's nothing left but to do the red carpet again for you good morning this camera this camera or this camera let people know what you're going through your life what's going on right now iron chef gauntlet season 2 starting iron chef america will be back after that and i'm relaunching a little show called good eats later this year a fun show next time try to get something hot, although you already know dab to dab three dab what the hell is Sean Evans checking in from a wingless table and you already know what that means, we are proud to announce a new member of the latest dab family, the famous Moruga scorpion pepper from Trinidad, the hottest pepper in the world. 2012 to 2013 now the same base recipe is on the fold and no one loved it but now with a new super spicy in the mix and I know one of you Spice Lords is going to hit the scorpion triple dab on the Reaper in the pepper X, you know, the heat of the drill is nice, calm down while supplies last.

Godspeed Spice Lords, be careful.