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You know most of the food that Americans hold so dear - things like hamburgers and hot dogs - were road food, but even before they were road food, they were peasant food.

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
Food
Peasants
Even
Dogs
Things
Hot
Like
Dear
Dog
Road
Americans
Peasant
Hold
Hamburgers

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I do like artfully breaking rules.
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The only unitasker allowed in my kitchen is a fire extinguisher.
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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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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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A balanced diet may be the best medicine. I was eating too much good eats. But people consider that part of your job, you know? Eat. And I do!
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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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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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The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.
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Laminated Lettuce ... perfect for holiday gift giving.
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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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I feel like being on Broadway will convince my mother that my theater degree was worth it.
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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 keep the ThunderCats thermos safely in the kitchen.
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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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A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual while flying.
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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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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.
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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 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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The journey of a thousand miles begins with a cash advance.
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