how Apple built on the work of uh Xerox eventually Apple got a load of the alto and later released not one but two computers with graphical interfaces the Lisa and its more successful follow-upthe Macintosh the alto was never a commercial product but Xerox did release a system based on it in 1981 the star
He wrote that "the American girl is well acquainted with her body's seductive capacity. Alto , who are we to say that the proud denizens of an ancient culture can't force their wives and daughters to live in cloth bags?
husband actually works for the conservative party and we're in a unfortunate situation his address is is steve. Hilton conservatives.com and every time you go into anywhere in Palo Alto and and and they you know try and join up to a health club and and the people you when they discover your emailaddress don't want your business anymore it's very interesting and trying to explain that the um British conservatives are different from the
plus uh missiles, ballistic missiles a month, sometimes a bit more. So altogether if we include also cruise missiles and drones, sometimes we are talking about over 350 um missiles being being shot. So this is this is a very high number. Uh and it seems that the Russians are able to
philosophies. In fact the vedant is more than 5,000 years old. It's the philosophy of the upanishets uh the altogether your the extent of your focus so naturally body consciousness will drop beat flow will be generated and you
And there'll be some potential fallout that could potentially, let's say, make people lose faith in their system altogether and cause them to just despair. It could unravel things even further.
and then they started talking about a fiasco with a faulty Peg which sent me off in a completely new Direction altogether anyway I finally when they started talking about the hs1 javelin realized they were actually train spotters and they were the most unlikely train spotters you're ever likely to meet but this was the new the new kind of train Sports apparently even women
I was laughing so hard. altogether. It's fine. Let's talk about something else.
hard to go to law school and to become a lawyer I forgot about my love of painting altogether and so upon receiving this advice I woke up the next morning and went to the art supply store I got my toolkit rebuilt and I I like to say like I got the band back together again we
tried to think about what it must be like for all these men in the Navy, on the ship, that are used to being in the Navy on a ship altogether, not having women around, not having to, I don't know-- --be politically correct. Yes, exactly. Or be polite, or even-- so I tried to think, what would it be like for them to then have this big change thrust upon them,
Jeff Freburg: Wow, you got your oven back. Alton Brown: I got my oven back. That's good. Alton Brown: Good morning.
I'd like to welcome back probably one of our most famous most popular guests, Alton Brown. Alton Brown: Thanks. Jeff Freburg: I'm one of the Google chefs, Jeff Freburg, and we're really happy to have him back. Alton Brown: Thank you very much.
Alton Brown: Thanks. Jeff Freburg: I'm one of the Google chefs, Jeff Freburg, and we're really happy to have him back. Alton Brown: Thank you very much. Jeff Freburg: You have some specials coming up soon on the Food Network?
Jeff Freburg: You have some specials coming up soon on the Food Network? Alton Brown: Yeah. I've got a two-hour, we're doing a two-hour Thanksgiving special, live, the Sunday before Thanksgiving. Live, not live to tape, really live, so you know if we cuss it goes out.
Live, not live to tape, really live, so you know if we cuss it goes out. Alton Brown: You know, so that's, that's, that's gonna be a lot of fun. And we've got Next Iron Chef, which starts on October 30th, which is scary good this time.
And then let's see, another, another Good Eats special, the final of the Good Eats specials because Good Eats is no more. Alton Brown: Yeah, I know. I made it for 13 years.
Jeff Freburg: Ok. Great. Alton Brown: I'll turn up the dark. So there's, there's plenty going on.
Jeff Freburg: Alright. And then you're in Mountain View tonight. Alton Brown: I'm in Mountain View signing copies of Good Eats 3: The Later Years tonight. Anybody have that in their hot little hand?
Anybody got one? Alton Brown: Those things right there, those four pound piles of paper. Jeff Freburg: Ok. Alright.
Jeff Freburg: Ok. Alright. Alton Brown: Which I'm, I'm pretty proud of 'cause the entire Good Eats book set is actually a little different from most cookbooks from shows because we take the recipes, the applications from the shows, tear them down and completely rebuild them from scratch because cooking from a book is very different than cooking from a, from a show and so they're
If not, it's your fault. Alton Brown: 'Cause I've, I've taken care of stuff. Jeff Freburg: Alright. Well, Alton.
Jeff Freburg: Alright. Well, Alton. Alton Brown: Yes. Alright, so I wanted to spend some time drinking coffee. We've got questions that have come in from that world wide web thing.
Jeff Freburg: Do you want to sit this year or you wanna roam? Alton Brown: I don't, you know, I'm, I'm, you sit. Jeff Freburg: Ok. Alton Brown: And I'll perch.
Jeff Freburg: Ok. Alright. Alton Brown: I'll perch from time to time. Jeff Freburg: Ok. That's fine.
Jeff Freburg: Ok. That's fine. Alton Brown: Is that? Well before we move on are these actually?
Jeff Freburg: These are. Alton Brown: Questions for us? Jeff Freburg: Would you like to start with some questions?
Jeff Freburg: Would you like to start with some questions? Alton Brown: No, I want to start with questions from you guys. I mean I could, I could give a speech about things, but it'd probably be boring.
Since Good Eats has kind of come to a close, I'm happy to talk about that, but I might cry just a little bit. Alton Brown: This is hard. You know and I'm happy to scoop dirt on Food Network people, only problem is I don't have any 'cause I live in Atlanta and they all live in New York, so I don't know a whole
Jeff Freburg: There's two. Alton Brown: Well that's the way it goes. Two will do. Or you can just hold up your hand and scream at me, I don't mind that either.
Thank you for teaching me how to cook. Alton Brown: You're welcome. male #1: I've been watching you, so basically since I was 10.
Who was your favorite battle guest chef to telecast to comment on? Alton Brown: Wow. There have been so many, you know, before I knew it I think we've crossed the 200 battle line on, on Iron Chef America. I would probably have to say that one of my very favorites was the Rathbun Brothers.
That was kind of, they're gonna be really pissed that I said that. Alton Brown: But there were these huge, these immense pieces of meat. I like the battles where the ingredient's really big, because you gotta really, a lot of time goes into kind of tearing it down to get it into cookable pieces.
But there's nothing like seeing a whole yak on the altar, let me tell ya. Alton Brown: Yak. Another, you got another question? male #1: No, no just Alton Brown: Ok.
male #1: thank you. Alton Brown: Yeah, you're very, very welcome. How about you? male #2: I wanted to say thank you to for Alton Brown: You don't have your feet on the yellow marks.
male #2: Alright, we're on the same page now. Alton Brown: Alright, we are, we're good, I can talk to you now. male #2: Alright. Well again, thank you for coming here and Alton Brown: You're welcome.
Just your, your explanation of baking, the way you break things down makes things very, very easy to understand. Alton Brown: Thank you. male #2: And it's a very unique take.
I really like, I really appreciate it. Alton Brown: Well you know baking is all about balance. It's a see saw act, you know.
male #2: Yes it is. Alton Brown: It is. It's absolute rocket science.
male #2: Well my question was. Alton Brown: Yes. male #2: So now that the greatest show in the history of TV is coming to a close, what is coming next? Alton Brown: What's coming next, there are a few different things.
Apparently I was in the very first episode of that last year and the general impression was is that I make people cry and that I'm a meanie. Alton Brown: And so as a result I've been asked to be on all 11 episodes next year. Alton Brown: So I'm gonna be on all of the Food Network Star shows next year and my only mission is to make people cry and give up or try, you know, drop out basically I think
Alton Brown: And so as a result I've been asked to be on all 11 episodes next year. Alton Brown: So I'm gonna be on all of the Food Network Star shows next year and my only mission is to make people cry and give up or try, you know, drop out basically I think is what I'm gonna do.
Is it Alton or Elton? Alton Brown: It's Alton. male #3: Alright. Alton Brown: I just give up correcting people after awhile, you know, and just yeah, ok, I know who you're talking about, you know.
male #3: Ever since the we saw Iron Chef America I've been wondering that, so. Alton Brown: Yeah, yeah, that's the way that my mom says it and the way my wife says it. Do you want to take a minute and take a, take a question from Jeff Freburg: Yeah, no, here's a great question about fluffy rice.
I can't get my rice fluffy. Alton Brown: Arrgghh. I, I can't get my rice to be fluffy. Arrgghh. Alton Brown: What will it take for me to accomplish this?
Jeff Freburg: Kind of. Alton Brown: Well let's answer the first one first. You're, you're a chef.
Jeff Freburg: You know I use a rice cooker. Alton Brown: You do use a rice cooker? Mult, that's a unitasker.
I have eight pounds of the stuff Jeff Freburg: They have eight pounds of it. Alton Brown: hanging around, Alton Brown: hanging around my neck like an albatross. I like that. Alton Brown: You know an albatross is a big bird and, and eight pounds of, of sushi rice, you know what?
Jeff Freburg: I have and I actually used sushi rice. Alton Brown: I like, I like that. Yeah. I think that you can make, you can actually make rice pudding and then do it into cakes, like rice cakes, only ones that you'd want to eat.
Yeah. I think that you can make, you can actually make rice pudding and then do it into cakes, like rice cakes, only ones that you'd want to eat. Alton Brown: Who actually likes rice cakes? Be honest. No you don't.
Jeff Freburg: We make really good rice cakes here. Alton Brown: You've been convinced to think that you do by advertising. You don't actually like rice cakes.