Good Eats S5E4P2: Celebrity Roast

25 Comments

1. Makron5
   Posted June 23, 2010 at 11:17 pm | Permalink

   It would be hard to eat that without someone else to join me in the pleasure. Sharing success is one part of what makes cooking fun.

2. chefmarcgirard
   Posted June 23, 2010 at 11:11 pm | Permalink

   ugh that the king of steaks

3. madman8199
   Posted June 23, 2010 at 10:37 pm | Permalink

   You. Suck.

4. Matthias421
   Posted June 23, 2010 at 9:56 pm | Permalink

   You. Suck. Ass.

5. francozfr4
   Posted June 23, 2010 at 9:34 pm | Permalink

   those slices are too thin! hahahha

6. tigereye1964
   Posted June 23, 2010 at 8:53 pm | Permalink

   Right, they should be bigger, like 1 1/2 inches!! mahahahaha

7. kiduchiha5454
   Posted June 23, 2010 at 8:48 pm | Permalink

   was that pig on life support or something? lol

8. Evange
   Posted June 23, 2010 at 8:24 pm | Permalink

   No!!!! steak should be thick, roast beef should be sliced as thin as possible.

9. Eggness
   Posted June 23, 2010 at 7:51 pm | Permalink

   HOLY CRAP! I just realised that BA stole his mixer in American Pickle, and that’s why it was in the oven.

10. bumblesbounce54321
    Posted June 23, 2010 at 7:14 pm | Permalink

    he said no less than a half inch. so that could mean 1 1/2 inches but it could mean anything in between. i agree with tigereye… i like meat

11. RowBoat99mk4
    Posted June 23, 2010 at 7:04 pm | Permalink

    no man this isnt your moma’s pot roast this is ribeye!

12. RowBoat99mk4
    Posted June 23, 2010 at 6:40 pm | Permalink

    hellz yea

13. philosophyscholar
    Posted June 23, 2010 at 5:52 pm | Permalink

    lol u have no idea what ur talking about lol

14. MortHarlequin
    Posted June 23, 2010 at 5:06 pm | Permalink

    haha, awsome!

15. dignityblows
    Posted June 23, 2010 at 4:49 pm | Permalink

    What? No video!? But I don’t know how to finish cooking my roast! NOOOOOOO…..

16. ebwarg
    Posted June 23, 2010 at 4:13 pm | Permalink

    This isn’t roast beef.
    Well, it’s beef, and it’s roasted, but it’s not the thing that’s called “roast beef,” it’s a standing rib roast.

17. pibeagles
    Posted June 23, 2010 at 3:27 pm | Permalink

    just make one cut straight down the middle; ) that way you always have only end cuts

18. pyoobez
    Posted June 23, 2010 at 2:31 pm | Permalink

    “This is why the dogs love me” cracks me up still. That’s how my great aunt had it so no dog in our neighborhood would bark at her.

19. kiminokami
    Posted June 23, 2010 at 2:03 pm | Permalink

    AB covered that in part one.

20. uvcrwjjfdsjew
    Posted June 23, 2010 at 1:10 pm | Permalink

    What thermometer is that? I’m looking for one like that.

21. JemmetGK
    Posted June 23, 2010 at 12:16 pm | Permalink

    Walmart has a $15.00 thermometer that does well for home use. Restaurant suppliers have the more expensive, more reliable. Even a bulk grocery store may have something.

22. spikeslawson
    Posted June 23, 2010 at 11:22 am | Permalink

    “Yeah, I’m having a TV dinner.”

23. 20Four7ven
    Posted June 23, 2010 at 10:48 am | Permalink

    alton is a g. smart freak

24. PCGAMEfreak
    Posted June 23, 2010 at 10:30 am | Permalink

    I love that oil can he uses. Where can I get one like that? That’s so awesome!!!

25. isawaguy
    Posted June 23, 2010 at 9:43 am | Permalink

    Probably Home Depot or Ace Hardware