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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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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
Procrastinator
Junkie
Frustrating
Power
Problem
Work

More quotes by 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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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 am publicly apolitical.
Alton Brown
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Laughing brains are more absorbent.
Alton Brown
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Wine is like women. It tempts you it comforts you it confuses you and can even turn on you when you least expect it. It can be your friend one day and your enemy the next.
Alton Brown
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I'm like a really goofy home ec teacher.
Alton Brown
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I'm going from doing all of the work to having to delegate the work - which is almost harder for me than doing the work myself. I'm a lousy delegator, but I'm learning.
Alton Brown
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I can’t talk about anything or write about anything if I don’t understand it. So a lot of the stuff that I go through and a lot of the time that I spend is understanding.
Alton Brown
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Your patience will be rewarded.
Alton Brown
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I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
Alton Brown
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There are no bad foods, only bad food habits.
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
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Racism. It's ugly. Even in tubers.
Alton Brown
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A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar to this structure, which strengthens it. But things can, and do, go wrong.
Alton Brown
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If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though.
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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What happens is that in each clump you've got the gelatinization of starches, which happens very quickly at the surface of the clump and it kind of forms a protective skin around this dry hunk of flour.
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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Lumps are caused by one thing and one thing alone - the improper addition of a starch.
Alton Brown
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My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.
Alton Brown