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Alton Brown

American,  Entertainer
Total Quotes : 61
Habits Always Based

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

Best May Part

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!

- Alton Brown

Door Skin Heat

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!

- Alton Brown

I Am Therefore Am

I grill, therefore I am.

- Alton Brown

Take Very Although

Although I don't take myself very seriously, I do take my work extraordinarily seriously.

- Alton Brown

Some Lot Tempt

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.

- Alton Brown

Wrong Gluttony Wasteful

Gluttony is wrong. It's wasteful.

- Alton Brown

Science Subjective Part

Everything in food is science. The only subjective part is when you eat it.

- Alton Brown

Going Like Kind

For me, it was kind of like going into the military or something. And anybody - any male - who has ever worked in a French kitchen knows what I am talking about when I say that.

- Alton Brown

Guy Costs Bill

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

- Alton Brown

Game Shift Detect

I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game.

- Alton Brown

Like Very Other

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.

- Alton Brown

Heat Very Almost

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

Big Very Foam

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

Thought Industry Needed

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

- Alton Brown

Understand Through About

I can't talk about anything or write about anything if I don't understand it. So a lot of the stuff that I go through and a lot of the time that I spend is understanding.

- Alton Brown

Outlaw Revelation Smith

'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

Through Asking Attract

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.

- Alton Brown

Mob Scorsese Films

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.

- Alton Brown

Allow Making Replace

Do not allow watching food to replace making food.

- Alton Brown