Alton Brown Quotes
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I'm too tired to hate.
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I hate using the word coagulant.
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Everything in food is science. The only subjective part is when you eat 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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Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
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My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.
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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.
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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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The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.
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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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I had kicked around the idea for Good Eats when I was directing commercials.
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I became a cook so I could cook and tell stories in wacky ways.
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Racism. It's ugly. Even in tubers.
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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.
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I do know I'm a control freak.
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I've learned that you shouldn't have preconceived notions about anybody.
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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.
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What happens is that in each clump you've got the gelatinization of starches, which happens very quickly at the surface of the clump and it kind of forms a protective skin around this dry hunk of flour.
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The only unitasker allowed in my kitchen is a fire extinguisher.
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I grill, therefore I am.
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I'm just sitting around thinking about turkey.
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I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides around certain internal organs in the pig.
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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.
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I never rated my cuddle factor, but I expect it's pretty low.
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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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'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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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.
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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.
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The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.
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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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