Quote

I grill, therefore I am.

Alton Brown

Change background

T
T
T

Change font

TAGS & TOPICS

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
Grill
Therefore

More quotes by Alton Brown

Image
The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.
Alton Brown
Image
I'm just sitting around thinking about turkey.
Alton Brown
Image
Last year, I made a refrigerator in my basement. And I needed to because I needed to figure how - you know there is no such thing as 'cold.' There is only less heat.
Alton Brown
Image
Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!
Alton Brown
Image
I never rated my cuddle factor, but I expect it's pretty low.
Alton Brown
Image
If you're good with a knife, you don't need your eyes.
Alton Brown
Image
Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.
Alton Brown
Image
I am a filmmaker. That is all I've ever been. You know, Martin Scorsese makes films about the mob. And I make movies about food.
Alton Brown
Image
I say grace. I'm a big believer in grace. I happen to believe in a God that made all the food and so I'm pretty grateful for that and I thank him for that. But I'm also thankful for the people that put the food on the table.
Alton Brown
Image
Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.
Alton Brown
Image
There are no bad foods, only bad food habits.
Alton Brown
Image
I do like artfully breaking rules.
Alton Brown
Image
What tends to happen is that people will go - they've got hot broth, you know, they've added some liquid to their drippings, they've brought that up to heat. And then they try to add in a big clump of just kind of a handful of flour, and of course, it turns into library paste.
Alton Brown
Image
Seriously. I'm not very bright, and it takes a lot for me to get a concept - to really get a concept. To get it enough that it becomes part of me. But when it happens I get real excited about it
Alton Brown
Image
The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.
Alton Brown
Image
The only unitasker allowed in my kitchen is a fire extinguisher.
Alton Brown
Image
The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.
Alton Brown
Image
I don't like to be polarizing. It's not who I am.
Alton Brown
Image
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
Image
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