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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
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
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More quotes by Alton Brown
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.
Alton Brown
I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.
Alton Brown
I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.
Alton Brown
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
I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.
Alton Brown
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
Alton Brown
My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.
Alton Brown
All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.
Alton Brown
I've learned that you shouldn't have preconceived notions about anybody.
Alton Brown
My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.
Alton Brown
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.
Alton Brown
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.
Alton Brown
I am publicly apolitical.
Alton Brown
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.
Alton Brown
The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.
Alton Brown
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.
Alton Brown
I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.
Alton Brown
Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.
Alton Brown
I'm like a really goofy home ec teacher.
Alton Brown
The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.
Alton Brown
