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

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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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I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.
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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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Believe me, a grain is a terrible thing to waste.
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I feel a strong wakeup call and need to build social connections.
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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've learned that you shouldn't have preconceived notions about anybody.
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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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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'm just sitting around thinking about turkey.
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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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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.
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If you're good with a knife, you don't need your eyes.
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I'm loyal and very good about giving people opportunities.
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I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.
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I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't.
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I do like artfully breaking rules.
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I'm grateful my teenaged daughter is healthy and well and for the work I do to make a living.
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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.
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I only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their grief and so I try to do something to kind of throw them off or put them on the defensive, even if I don't know what I'm talking about
Alton Brown