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So on one hand, honey is an amazingly sophisticated and efficient food source. On the other hand, it's bee backwash.

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
Source
Food
Hand
Amazingly
Hands
Bees
Sophisticated
Efficient
Honey

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Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt.
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Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!
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I do know I'm a control freak.
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I think a lot of food shows, especially when we started 'Good Eats' back in the late '90s, they were still really about food. 'Good Eats' isn't about food, it's about entertainment. If, however, we can virally infect you with knowledge or interest, then all the better.
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The journey of a thousand miles begins with a cash advance.
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Laughing brains are more absorbent.
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My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera
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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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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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I am publicly apolitical.
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So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
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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 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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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.
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Gluttony is wrong. It's wasteful.
Alton Brown
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I never spoke about politics, with the exception of Election Night.
Alton Brown
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Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.
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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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Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.
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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.
Alton Brown