Best 97 of Alton Brown quotes - MyQuotes

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Alton Brown
By Anonym 13 Sep

Alton Brown

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.

By Anonym 14 Sep

Alton Brown

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.

By Anonym 13 Sep

Alton Brown

Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.

By Anonym 13 Sep

Alton Brown

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

By Anonym 13 Sep

Alton Brown

I'm too tired to hate.

By Anonym 14 Sep

Alton Brown

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

By Anonym 14 Sep

Alton Brown

I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I'm getting something out of my refrigerator where it's been basically pretty clean and I'm putting it on my counter, what exactly is going to happen in that amount of time that going into a hot oven isn't going to kill? Nothing.

By Anonym 13 Sep

Alton Brown

I'm loyal and very good about giving people opportunities.

By Anonym 13 Sep

Alton Brown

I feel like being on Broadway will convince my mother that my theater degree was worth it.

By Anonym 13 Sep

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.

By Anonym 15 Sep

Alton Brown

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.

By Anonym 13 Sep

Alton Brown

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!

By Anonym 13 Sep

Alton Brown

If I took my turkey out of the refrigerator and, like, threw it in a dumpster or drug it down the street in New York for a while [it will make people sick].

By Anonym 14 Sep

Alton Brown

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.

By Anonym 13 Sep

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.

By Anonym 15 Sep

Alton Brown

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

By Anonym 15 Sep

Alton Brown

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.

By Anonym 14 Sep

Alton Brown

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.

By Anonym 14 Sep

Alton Brown

No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here. Cooking's more like engineering. I happen to think that there is great beauty in great engineering.

By Anonym 13 Sep

Alton Brown

I had kicked around the idea for Good Eats when I was directing commercials.

By Anonym 13 Sep

Alton Brown

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.

By Anonym 15 Sep

Alton Brown

Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one.

By Anonym 13 Sep

Alton Brown

I love poking fun at myself. I have a rather mean sense of humor.

By Anonym 13 Sep

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.

By Anonym 13 Sep

Alton Brown

I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't.

By Anonym 14 Sep

Alton Brown

Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.

By Anonym 13 Sep

Alton Brown

Believe me, a grain is a terrible thing to waste.

By Anonym 15 Sep

Alton Brown

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.

By Anonym 13 Sep

Alton Brown

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.

By Anonym 14 Sep

Alton Brown

Racism. It's ugly. Even in tubers.

By Anonym 14 Sep

Alton Brown

Seriously. I'm not very bright, and it takes a lot for me to get a concept - to really get a concept. To get it enough that it becomes part of me. But when it happens I get real excited about it

By Anonym 13 Sep

Alton Brown

I like television. I still believe that television is the most powerful form of communication on Earth - I just hate what is being done with it.

By Anonym 14 Sep

Alton Brown

Last year, I made a refrigerator in my basement. And I needed to because I needed to figure how - you know there is no such thing as 'cold.' There is only less heat.

By Anonym 15 Sep

Alton Brown

The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.

By Anonym 13 Sep

Alton Brown

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.

By Anonym 15 Sep

Alton Brown

The journey of a thousand miles begins with a cash advance.

By Anonym 15 Sep

Alton Brown

You know, [skin] happens at the gravy boat stage - right? - or this happens when you're trying to keep it warm. So the way that I avoid this is I keep my gravy - the second it's done, I put it in a thermos, which will keep it hot and will prevent air from getting to the surface. And I keep it there till the last moment. The last thing that goes out to the table is the gravy, and I pour it out of the thermos and immediately move it in.

By Anonym 14 Sep

Alton Brown

I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.

By Anonym 13 Sep

Alton Brown

I played every bad guy in Shakespeare.

By Anonym 14 Sep

Alton Brown

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.

By Anonym 13 Sep

Alton Brown

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.

By Anonym 13 Sep

Alton Brown

I'm like a really goofy home ec teacher.

By Anonym 13 Sep

Alton Brown

All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.

By Anonym 13 Sep

Alton Brown

If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though.

By Anonym 15 Sep

Alton Brown

The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.

By Anonym 14 Sep

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.)

By Anonym 14 Sep

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.

By Anonym 13 Sep

Alton Brown

I never spoke about politics, with the exception of Election Night.

By Anonym 13 Sep

Alton Brown

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.

By Anonym 13 Sep

Alton Brown

I do know I'm a control freak.