Top 10 most inspiring quotes by Alton Brown
- I love poking fun at myself. I have a rather mean sense of humor.
- 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.
- You know most of the food that Americans hold so dear – things like hamburgers and hot dogs – were road food, but even before they were road food, they were peasant food.
- The moral of this story is not everything that’s slick is non-stick, and not everything non-stick is slick.
- 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.
- 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!
- Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.
- The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse – I find that rather hard to believe, but there you have it.
- 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.
- 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.
Alton Brown, born on July 30, 1962, in Los Angeles, California, is an American chef, author, and television personality renowned for his unique approach to the culinary arts. Brown initially pursued filmmaking and cinematography but later shifted his focus to the culinary world. He rose to fame as the creator and host of the Food Network’s groundbreaking series, “Good Eats,” which blended science, humor, and cooking to educate viewers.
With a degree in drama from the University of Georgia and formal culinary training, Brown seamlessly combines his love for food with a keen understanding of the science behind cooking. Apart from “Good Eats,” he has hosted various other cooking shows, including “Iron Chef America” and “Cutthroat Kitchen.” Additionally, Brown is a prolific author, having written several cookbooks that reflect his pragmatic and informative approach to cooking.
Beyond his television career, Alton Brown has embarked on live culinary tours, engaging audiences with his wit and expertise. His influence extends beyond the screen, making him a respected figure in the culinary world, admired for his commitment to demystifying the art of cooking and encouraging a deeper understanding of the science behind it.
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