Share
×
Inspirational Quotes
Authors
Professions
Topics
Tags
Quote
The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
Alton Brown
Share
Change background
T
T
T
Change font
Original
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
Procrastinator
Junkie
Frustrating
Power
Problem
Work
More quotes by Alton Brown
I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.
Alton Brown
If I took my turkey out of the refrigerator and, like, threw it in a dumpster or drug it down the street in New York for a while [it will make people sick].
Alton Brown
Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one.
Alton Brown
I never spoke about politics, with the exception of Election Night.
Alton Brown
My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.
Alton Brown
I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
Alton Brown
The only unitasker allowed in my kitchen is a fire extinguisher.
Alton Brown
Believe me, a grain is a terrible thing to waste.
Alton Brown
I do like artfully breaking rules.
Alton Brown
I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.
Alton Brown
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
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
Lumps are caused by one thing and one thing alone - the improper addition of a starch.
Alton Brown
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
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
I'm just sitting around thinking about turkey.
Alton Brown
It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.
Alton Brown
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
Your patience will be rewarded.
Alton Brown
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
