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I'm too tired to hate.

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
Tired
Hate

More quotes by Alton Brown

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I do know I'm a control freak.
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It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.
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If you're good with a knife, you don't need your eyes.
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I'm like a really goofy home ec teacher.
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The only unitasker allowed in my kitchen is a fire extinguisher.
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Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.
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Racism. It's ugly. Even in tubers.
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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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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
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I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.
Alton Brown
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Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.
Alton Brown
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You need to either create a slurry in a cold liquid, which also works with cornstarch, or you've got to do your gravy in a very wide pan and kind of scatter the flour over the top and then very quickly whisk it in.
Alton Brown
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I do like artfully breaking rules.
Alton Brown
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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.
Alton Brown
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The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.
Alton Brown
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Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
Alton Brown
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Although I don't take myself very seriously, I do take my work extraordinarily seriously.
Alton Brown
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I'm prickly. I fuss over every single detail.
Alton Brown
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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.
Alton Brown
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I am publicly apolitical.
Alton Brown