Quote

The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.

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
High
Lard
Point
Kidneys
Around
Jewel
Right
Formation
Melting
Jewels
Fats
Specific
Crystalline

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I had kicked around the idea for Good Eats when I was directing commercials.
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I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun.
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I am a filmmaker. That is all I've ever been. You know, Martin Scorsese makes films about the mob. And I make movies about food.
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Gluttony is wrong. It's wasteful.
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I became a cook so I could cook and tell stories in wacky ways.
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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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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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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.
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A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.
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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.
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A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
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Everything in food is science. The only subjective part is when you eat it.
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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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I grill, therefore I am.
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I keep the ThunderCats thermos safely in the kitchen.
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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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I never rated my cuddle factor, but I expect it's pretty low.
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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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I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
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