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The thing that helped me get into the film business was that I went to school in Athens, Georgia and managed to get on, um, working on music videos for a band called R.E.M. and that kind of opened up a lot of doors for me.

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
Called
Videos
Working
Managed
Business
Opened
Film
Helped
School
Video
Music
Band
Thing
Doors
Athens
Kind
Went
Georgia

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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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Laughing brains are more absorbent.
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The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.
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Everything in food is science. The only subjective part is when you eat it.
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I am publicly apolitical.
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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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Lumps are caused by one thing and one thing alone - the improper addition of a starch.
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You need to either create a slurry in a cold liquid, which also works with cornstarch, or you've got to do your gravy in a very wide pan and kind of scatter the flour over the top and then very quickly whisk it in.
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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.
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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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I never spoke about politics, with the exception of Election Night.
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I became a cook so I could cook and tell stories in wacky ways.
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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.
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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.
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I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.
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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
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The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.
Alton Brown
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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
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That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.
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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