Good Eats

Season 10 Episode 1

Tort(illa) Reform

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Aired Wednesday 10:00 PM May 03, 2006 on Food Network
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Tort(illa) Reform
AIRED:
With so few Americans making their own tortillas, AB hopes to provide some simple tips and recipes to make a great tortilla, replacing the mediocre store-bought ones we have in our pantry. Recipes featured in this episode: Corn Tortillas, Lime Tortilla Chips.

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    • TRIVIA (4)

    • QUOTES (4)

      • Alton: Any self-respecting masa master would bypass such modern marvels in favor of el metate y mano. There it is, ladies and gentlemen. This beautiful engine of masa destruction carved out of two blocks of solid lava rock is the final word in corn grinding. Does it take a lot of back-breaking labor just to manufacture enough dough to have tortillas for a small family? Yes, but the purist in me says, "You gotta do what you gotta do." Meanwhile, the kind of lazy American male in me says, "Hey, maybe we should try the food processor again."

      • Dungeon Master: Here we have a traditional wooden press. The victim - er, whatever - goes in here, then this slab comes down and the handle applies the pressure!
        Alton Brown: What else is it good for?
        Dungeon Master: Other than eliciting confessions? It's just good clean fun!

      • Deborah Duchon: When Cortez and the other conquistadors brought maize back to the Old World, they didn't take nixtamalization. So the countries and peoples that adopted as their main grain soon suffered from a terrible disease known as pellagra.
        Alton Brown: What's pellagra do?
        Deborah Duchon: Um, the three dreaded D's: diarrhea, dementia, and death.
        Alton Brown: Well, I guess that's Montezuma's REAL revenge...

      • Alton Brown: Hi there, Alton Brown here in the Mexican restaurant down the street from your house. You know the one, in the strip mall, has the sombreros on the wall over the cash register and the TV in the bar is always tuned to the soccer channel. There's a cactus on the outside of the menu, and a bunch of numbers on the inside. Oh, and here's a shocker, America - delicious though that #16 combo may be, it's about as authentically Mexican as the "Frito Bandito".

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