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I feel a strong wakeup call and need to build social connections.
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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Strong
Social
Need
Feel
Feels
Needs
Connections
Build
More quotes by 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
Unless your kid is Pele Jr., they're not going to be able to feed themselves from soccer. If your kid knows how to play soccer, but not make dinner, you have done them a disservice.
Alton Brown
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
My advice: write down everything you eat. It's amazing what that self honesty can do for you. (Do you really want to have to confess that doughnut? I thought not.)
Alton Brown
I don't like to be polarizing. It's not who I am.
Alton Brown
I keep the ThunderCats thermos safely in the kitchen.
Alton Brown
I feel like being on Broadway will convince my mother that my theater degree was worth it.
Alton Brown
Racism. It's ugly. Even in tubers.
Alton Brown
Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.
Alton Brown
Everything in food is science. The only subjective part is when you eat it.
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 spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.
Alton Brown
I'm prickly. I fuss over every single detail.
Alton Brown
I am publicly apolitical.
Alton Brown
I'm like a really goofy home ec teacher.
Alton Brown
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.
Alton Brown
The only unitasker allowed in my kitchen is a fire extinguisher.
Alton Brown
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.
Alton Brown
'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
Alton Brown
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.
Alton Brown
