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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

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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
Always
Eats
Never
Committee
Would
Committees
Feeling
Happened
Left
Feelings
Good

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A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual while flying.
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I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.
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Racism. It's ugly. Even in tubers.
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I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone with the same background and whatnot and I finally found him
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Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.
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I am publicly apolitical.
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You know we fixate on the food so much itself: “Oh, the ultimate brownie or the ultimate this or that” -- well, let me tell you something: It’s all poop in about 12 hours, okay? The real power that food has is its ability to connect human beings to each other -- that’s the stuff right there and, to me, everything else is secondary to that.
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My advice: write down everything you eat. It's amazing what that self honesty can do for you. (Do you really want to have to confess that doughnut? I thought not.)
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If my wife made childhood obesity her mission and I signed a law making 1/8 cup of tomato paste a vegetable, I'd be sleeping on the sofa.
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I feel a strong wakeup call and need to build social connections.
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I don't like to be polarizing. It's not who I am.
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A balanced diet may be the best medicine. I was eating too much good eats. But people consider that part of your job, you know? Eat. And I do!
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I keep the ThunderCats thermos safely in the kitchen.
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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.
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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.
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The only unitasker allowed in my kitchen is a fire extinguisher.
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I'm like a really goofy home ec teacher.
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If there's something I feel certain of, it is that we're not very aware of each other and that's largely because of social media.
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I never spoke about politics, with the exception of Election Night.
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Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.
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