Alton Brown
Alton Brown
Alton Crawford Brownis an American television personality, food show presenter, author, actor, and cinematographer. He is the creator and host of the Food Network television show Good Eats, host of the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America, Cutthroat Kitchen and Camp Cutthroat. Brown is also the author of several books on food and cooking...
NationalityAmerican
ProfessionChef
Date of Birth30 July 1962
CityLos Angeles, CA
CountryUnited States of America
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.
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
The only unitasker allowed in my kitchen is a fire extinguisher.
Good service can save a bad meal, but there is no level of food that can save bad service.
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.
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.
The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.
My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.
I'm like a really goofy home ec teacher.
The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
Gluttony is wrong. It's wasteful.
The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
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.
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.