I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.

— Alton Brown

The most strong Alton Brown quotes that will activate your inner potential

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.

44

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

27

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.

12

Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.

12

So on one hand, honey is an amazingly sophisticated and efficient food source.

On the other hand, it's bee backwash.

12

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.

11

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

10

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.

7

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.

7

If my wife made childhood obesity her mission and I signed a law making 1/8 cup of tomato paste a vegetable, I'd be sleeping on the sofa.

6

Good service can save a bad meal, but there is no level of food that can save bad service.

5

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.

5

About Alton Brown

Quotes 87 sayings
Nationality American
Profession Entertainer
Birthday October 16

I became a cook so I could cook and tell stories in wacky ways.

5

Cranberries contain a massive amount of natural pectins.

They will gel all on their own, which is why you can basically make cranberry sauce out of filling.

5

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.

4

Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.

3

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

3

I do like artfully breaking rules.

3

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.

3

Recipe writers hate to write about heat.

They despise it. Because there aren't proper words for communicating what should be done with it.

3

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.

3

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.

3

My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.

3

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

3

The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.

3

Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.

2

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.

2

The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.

2

I'm going from doing all of the work to having to delegate the work - which is almost harder for me than doing the work myself. I'm a lousy delegator, but I'm learning.

2

I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.

0

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

0

I am publicly apolitical.

0

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.

0

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.

0

The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.

0

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

0

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.

0

I only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their grief and so I try to do something to kind of throw them off or put them on the defensive, even if I don't know what I'm talking about

0

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

0

I'm prickly. I fuss over every single detail.

0

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.

0

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.

0

Racism. It's ugly. Even in tubers.

0

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.

0

I played every bad guy in Shakespeare.

0

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

0

Laminated Lettuce ... perfect for holiday gift giving.

0

I never rated my cuddle factor, but I expect it's pretty low.

0

I've learned that you shouldn't have preconceived notions about anybody.

0