Alton Brown

Thyme Lord.

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"Stain" barrel

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an epic solution for those pesky condiment containers - AKA the Mustard Caddy.

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Greely CO - tickets are now on sale for #altontour: 

http://www.altonbrowntour.com/shows/greeley

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Check your spices for freshness before holiday baking gets underway. Whole spices can last a few years, but ground spices should be replaced annually. When in doubt - give the spice a smell - no scent or an off aroma means its time to replenish your stash.

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Thanks to all those who came out to last night's VIP meet and greet! 

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Akron, Ohio Food Fans there are still Edible Inevitable Tour ticket available for next week's show. 

http://bit.ly/16OQWV6

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Need a last minute Halloween costume? How about #MeInThree? 

All you need: 

A cool bow-tie

smart glasses 

sticky notes 

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Happy Alton-Ween? 

photo c/o Eater National 

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Whole Pumpkin  Soup

Yield: 4 to 6 servings

1 whole baking pumpkin, approximately 4 pounds, rinsed

2 teaspoons vegetable oil

1 tablespoon unsalted butter

½ small yellow onion, diced

1 teaspoon kosher salt

1 clove garlic, minced

1 small apple, peeled, cored, and diced

1 cup low-sodium chicken broth

½ cup heavy cream

2 ounces goat cheese

1 teaspoon fresh thyme leaves

Heat the oven to 375 degrees F.

Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure opening is large enough to work within.  Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve seeds for another use.  Brush the exterior of the pumpkin and lid with vegetable oil.  Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.

Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover.  Bake for 1 1/2 hours.

Remove the lid.  Add the goat cheese and thyme and bake an additional 30 minutes, uncovered.  Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin.  Serve immediately. 

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Join me from the road in El Cajon, California, as I tour Taylor Guitars and interview this legendary guitar maker’s founder, Bob Taylor.  Listen Here >> http://bitly.com/iTabcast18 Stream on Nerdist >> http://bitly.com/Nabcast18

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my drummer/lawyer at sound check 

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One night only #altontour