Ep 4. Circle of Life

In this episode of Good Eats, titled "Circle of Life," host Alton Brown explores the various stages of life that food goes through, from birth to death. He begins by demonstrating how to make his own sourdough starter, which he calls a "pet," and explains how it "gives birth" to countless loaves of bread over its lifetime. Brown then delves into the world of fermentation, showing how different types of bacteria and yeast work together to create some of the most beloved foods in the world, from cheese to wine.

Next, Brown turns his attention to the aging process, explaining how some foods, like steak and cheese, actually become more flavorful and tender as they mature. He shows viewers how to create a dry-aged steak at home using a simple technique that involves wrapping the meat in cheesecloth and leaving it in the refrigerator for several days. He also shares tips for aging cheese, explaining how to avoid the dreaded "blue" mold and achieve the perfect balance of flavor.

As the show moves into its final act, Brown takes a more philosophical turn, exploring the concept of "food death" and what it means for us as consumers and eaters. He talks about the importance of honoring the animals and plants that give their lives to feed us, and shares tips for using every part of a creature, from nose to tail. He also shows viewers how to make their own sausage from scratch, using scraps and offal that might otherwise go to waste.

Throughout the episode, Brown's irreverent humor and enthusiasm for cooking shine through. He jokes about the "probiotic orgy" happening in his sourdough pet and quips that the aging process makes everything taste better "kind of like a rock band." But underpinning it all is a deep respect for the natural processes that make food possible, and a belief that we can all be better stewards of the planet and its resources by learning to use food more mindfully.

Overall, "Circle of Life" is a thought-provoking and entertaining episode that showcases Brown's signature blend of scientific know-how and culinary creativity. Whether you're a seasoned home cook or a curious novice, you're sure to come away from this episode with a new appreciation for the power and potential of the food we eat.