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Laughing brains are more absorbent.

Alton Brown

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Alton Brown
Age: 62
Born: 1962
Born: July 30
Actor
Author
Chef
Cinematographer
Musician
Television Personality
Voice Actor
Writer
LA
California
Alton Crawford Walter Brown
Alton Crawford Brown
Brains
Laughing
Brain

More quotes by Alton Brown

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The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
Alton Brown
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I don't like to be polarizing. It's not who I am.
Alton Brown
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I'm like a really goofy home ec teacher.
Alton Brown
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I feel a strong wakeup call and need to build social connections.
Alton Brown
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Good service can save a bad meal, but there is no level of food that can save bad service.
Alton Brown
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The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
Alton Brown
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Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.
Alton Brown
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If you're good with a knife, you don't need your eyes.
Alton Brown
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My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera
Alton Brown
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So on one hand, honey is an amazingly sophisticated and efficient food source. On the other hand, it's bee backwash.
Alton Brown
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I'm too tired to hate.
Alton Brown
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I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun.
Alton Brown
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I love poking fun at myself. I have a rather mean sense of humor.
Alton Brown
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I hate using the word coagulant.
Alton Brown
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Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
Alton Brown
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Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
Alton Brown
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The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.
Alton Brown
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'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
Alton Brown
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I only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their grief and so I try to do something to kind of throw them off or put them on the defensive, even if I don't know what I'm talking about
Alton Brown
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I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game.
Alton Brown