Quote

Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits of various chemicals that are not too good for us. The last thing you really want to see licking at your food while it's on a grill is an actual flame.

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
Really
Actual
Soot
Good
Various
Grill
Things
Food
Licking
Lasts
Deposits
Last
Flame
Makes
Chemicals
Doe
Nasty
Thing
Flames

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Everything in food is science. The only subjective part is when you eat it.
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Believe me, a grain is a terrible thing to waste.
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Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.
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I had kicked around the idea for Good Eats when I was directing commercials.
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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.
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Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.
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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 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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The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.
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I kept thinking, 'Somebody has to make a food show that is actually educational and entertaining at the same time... a show that got down to the 'why things happen.' Plus, I hated my job - I didn't think it was very worthwhile
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Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.
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I've learned that you shouldn't have preconceived notions about anybody.
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I feel a strong wakeup call and need to build social connections.
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I'm prickly. I fuss over every single detail.
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I do know I'm a control freak.
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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.
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Your patience will be rewarded.
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I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
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'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
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Good service can save a bad meal, but there is no level of food that can save bad service.
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