Owlton Brown's page

Hey, did you hear about the new show Joss Whedon is working on? It involves a homicide detective who has to work with a culinary celebrity (played by Alton Brown) to solve a series of murders in the world of competitive cooking based on mathematical formulae! It will have a cast of cool characters played by actors from all of Joss Whedon's previous shows who will have quirky personality flaws. And they are going to simulcast it on Facebook!

...of course, it might just be a rumour....

I can see Nathan Fillion as my partner

I'm totally gonna use slurm in the next cutthroat kitchen

"Freehold DM"-brand Whedon-flavored Haterade ingredients list

Stay tuned for Good Eats

I love to cook. I'm a master of "improvised cooking" - I can take a look at a cabinet full of random foods that seem like they'd never go together and usually throw something together that's about a 7/10. My brother called me up constantly when he moved out (briefly) of our mom's place like "Hey, I got this, this, this, this, and this. What should I do?" and I'd just kind of figure something out and he'd be like "Yeah, that was actually pretty good!"

You will be perfect for cutthroat kitchen

Hoo ?

*starts scraping up salt from various individuals*

And to top it off, I'll sell it to Alton Brown, too!

Owl take it

It's a great read on a hot summer day

Hoo?

Don't watch cutthroat kitchen

Don't listen to him it's awesome

Finally heard from NobodysWife: The interviews went well, they called her salary request "reasonable", asked her when she could start, and said she'd hear back "early next week".

All signs point to "Woo hoo!".

As for Joss Whedon, let's be serious. If you're going to serve free range long pig, you're going to want to go for a long, slow-roasting process for flavor and tenderness. I'd go for a hoisin marinade along with some brining. With that, I'd probably serve a zinfandel...

...and mashed potatoes. Definitely mashed potatoes...
...hmm... and butter, olive oil, and sea salt tossed-and-sauteed Brussels sprouts...
...bread... bread... mutter, mutter... sourdough? No... too offset-y. Hmm... the corner store sells a great whole wheat sour batard... I think that would offset the sweetness nicely...
...and a salad. Nobody says, "No," to NobodysHome's salads...

This recipe is brought to you from the kitchens at Good Eats

Anyhow, we never really ate out much in Wisconsin but man did we in Seattle! between the awesome fish at Ivars, the Fish Tacos everywhere! (which if anyone has a great Fish Taco sauce or recipe i would love that!) and the awesomeness of Dick's Burgers' Pumpkin shakes and spectacular burgers, man.

Try this one The key here is the Mahi-Mahi and I would remove the hot sauce and add sriracha to the crema

C'mon Freehold, join me on camp cuttroat NYC