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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

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
Real
Degrees
Years
Theater
Behinds
Milieu
Behind
Directing
College
Camera
Success
Degree
Speak
Cameras
Reason
Spent

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Believe me, a grain is a terrible thing to waste.
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I'm too tired to hate.
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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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I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun.
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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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I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides around certain internal organs in the pig.
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Remember, America: organization will set you free.
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A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
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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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The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
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All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.
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I like television. I still believe that television is the most powerful form of communication on Earth - I just hate what is being done with it.
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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.
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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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The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.
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I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.
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The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.
Alton Brown
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I feel a strong wakeup call and need to build social connections.
Alton Brown
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I do like artfully breaking rules.
Alton Brown
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If I took my turkey out of the refrigerator and, like, threw it in a dumpster or drug it down the street in New York for a while [it will make people sick].
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