Fudge and Pralines

No, I haven't been making candy, although it's not a bad idea. We are going to the Cobb Energy Performing Arts Center this afternoon to see the live taping of the 10th Anniversary of Good Eats, a Food Network program featuring Alton Brown. I don't watch much of the Food Network, but Alton Brown is a local guy who often explains the science behind cooking, always in a humorous way. (Like why you stir pralines -- or was it divinity? -- while it is cooling, but you don't stir fudge. It has to do with the size of the sugar crystals. Hence, the title of this post.) His shows sometimes include visits to local food markets or kitchen supply stores, and that's fun to see, too. I'll give you a report of the show next week.