Ep 13. Salad Daze II: The Long Arm of the Slaw

In season 6 of the popular cooking show Good Eats, episode 13 titled "Salad Daze II: The Long Arm of the Slaw" explores the world of salads. Hosted by Alton Brown, this episode is a continuation of a previous salad-focused episode from season 5, building on the fundamentals of salad-making and its scientific principles.

Alton begins by discussing the key elements of a good salad: the base, the dressing, and the crunch. He explains that a good combination of these elements can take a salad from ordinary to extraordinary. With that in mind, he introduces the star of this episode - slaw.

Slaw has been a staple of southern American cuisine for generations. However, Alton explains that there is a science behind slaw-making that can elevate the dish to new heights. To begin with, Alton shows viewers how to properly cut and shred cabbage, discussing the differences between green and red cabbage, and their respective uses. He also gives tips on how to properly store cabbage to avoid it becoming wilted or rotten.

Alton then moves on to the dressing, discussing the importance of balancing acidity, sweetness, and creaminess. He shows viewers how to make a classic creamy slaw dressing from scratch, as well as alternatives that use more unique flavors such as smoked paprika, buttermilk, and wasabi.

Of course, no salad is complete without some crunch. Alton offers a variety of options, including the traditional garnish of chopped nuts, as well as homemade croutons and crispy fried onions. He also suggests using bacon or pancetta for added texture and flavor.

Throughout the episode, Alton offers clever kitchen hacks and tips on how to maximize the potential of every ingredient used. For example, he demonstrates how to turn excess cabbage into an entirely new dish - sauerkraut. He also offers advice on how to properly season a salad and how to store it to ensure it lasts longer in the fridge.

One of the highlights of the episode is when Alton travels to San Francisco to visit the famous Slanted Door restaurant, where he meets chef Charles Phan. Phan shows Alton how to make a Vietnamese-style slaw, using ingredients such as fish sauce, lime juice, and chili paste. This demonstrates how salads can be adapted to suit any cuisine, and how chefs can put their own unique spin on the dish.

The episode concludes with Alton showing viewers how to take their slaw-making skills even further by experimenting with different vegetables such as fennel, beets, and kale. He also offers tips on making slaw into a full meal by adding proteins such as chicken, shrimp, or tofu.

Overall, "Salad Daze II: The Long Arm of the Slaw" is an engaging and informative episode of Good Eats that not only teaches viewers about the art of slaw-making but also the fundamentals of creating a delicious salad. Alton Brown's signature wit and charm make the episode entertaining and engaging, making it a must-watch for anyone looking to up their cooking game.