Is it just me or has anyone noticed needing to adjust Alton Brown's recipes for your non-convection oven. Over Thanksgiving break, Dommy! made Alton's Blueberry Buckle and it took a lot longer to cook then the recipe called for and there was still a taste of raw flour in the toping mixture he used. Not Good Eats!
I have also found similar discrepancies with Ribs, Cheesecake, and other oven cooked recipes he has put out.
So next time I want buckle, I'll stick with my friend Betty Bailey's Blueberry Buckle [No, I am not making that up] and watch Alton for the entertainment value.