![]() ![]() They want everything given to them they’re used to getting it all for free. You maybe the exception, but I even have trouble hiring millennials to work with me. I don’t think your generation knows crap about the value of things. The reason you don’t value media is because you want everything for free. How do you think this influences American and the future of food media?ĪB: I can’t possibly begin to answer because I’m concerned that you don’t value media. Spoon: In this day and age, my generation (millennials) have access to various forms of media. You can bake them, fry them, roast them, poach them, almost anything to them. The thing I actually did that was probably the smartest thing in college was I learned how to cook eggs. Spoon: Where do you suggest anyone our age that doesn’t necessarily know how to cook to start learning?ĪB: You know, I swear I would just go to the library and get a couple of old Julia Cookbooks or something and just cook out of one book for a while. The problem in this day and age, there’s so many bad recipes on the internet. They said no I didn’t have any money so I was like ‘You know what? I wonder how they would feel if I cooked for them?'” Girls would not pay attention to me if I asked them out. “What I was trying to do was cook enough to impress girls. of Georgia), Alton describes his cooking as “crappy.” He, as well as a lot of us guys in college, was out looking for girls. While on TV and on stage with his down to earth approach, Alton has never been known to follow the rulebooks. But why should he? Instead of throwing fancy French cooking techniques at you, he explains everything in easy-to-digest dialogue that allows the average cook to follow along.ĭuring his college years ( U. Pour glaze over the top of the cooled cake, and allow glaze to drizzle decoratively down the sides.By adding your email you agree to get updates about Spoon University Healthierįunny man and culinary badass Alton Brown has always been one to connect to people. Make glaze - combine confectioners sugar, salt and grapefruit juice in a bowl, whisking until smooth.Let the cake cool completely while it absorbs the syrup. Poke holes in the cake with a skewer or toothpick, then brush or spoon syrup over the cake. When cake is finished, let it cool 10 minutes in the pan before inverting on a cooling rack set over a tray.Make grapefruit syrup - combine 2 tablespoons sugar with 1/3 cup grapefruit juice in a small sauce pan, and cook over low heat until sugar dissolves. ![]() ![]() Bake for 45 minutes – 1 hour, until a cake tester comes out clean. Spread the batter in pan, smooth the top and rap on the pan to release any air bubbles.Add flour and liquid mixtures, alternating between them, to the oil-sugar mixture, beginning and ending with flour.In a liquid measuring cup combine grapefruit juice and buttermilk or yogurt.Combine flour, baking powder, baking soda and salt in a second bowl.Add the eggs one at a time, and whisk until combined. In a large bowl rub grapefruit zest into the sugars with your fingertips to release the oils.1/2 cup (95 grams) raw or turbinado sugarġ 1/2 cups (190 grams) gluten-free Cup4Cup flour ġ/3 cup (80 ml) buttermilk or plain yogurt ![]()
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