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Lumps are caused by one thing and one thing alone - the improper addition of a starch.

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
Starch
Improper
Lumps
Addition
Caused
Alone
Thing

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I'm loyal and very good about giving people opportunities.
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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'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
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I'm like a really goofy home ec teacher.
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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.
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My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.
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Wine is like women. It tempts you it comforts you it confuses you and can even turn on you when you least expect it. It can be your friend one day and your enemy the next.
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If you're good with a knife, you don't need your eyes.
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The thing that helped me get into the film business was that I went to school in Athens, Georgia and managed to get on, um, working on music videos for a band called R.E.M. and that kind of opened up a lot of doors for me.
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'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.
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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.
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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'm just sitting around thinking about turkey.
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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
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Remember, America: organization will set you free.
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Do not allow watching food to replace making food.
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Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
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Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.
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Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!
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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
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