A Quote by Alton Brown

The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it. — © Alton Brown
The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.
In Moulin Rouge I could not change the name of Toulouse-Lautrec obviously to Toulouse-Lautrec- Martinez. But in ER I did that, my name is Dr Victor Clemente, so sometimes it is possible.
My favourite dish is my chocolate mousse. It's like heaven on earth. It's the best chocolate mousse that you could ever imagine. You have to start with the highest-quality chocolate.
I sort of had that fantasy of being one of the muses of Paris and hanging out with Toulouse Lautrec and Picasso.
Farrell's Bar in Brooklyn had urinals so large they looked like shower stalls for Toulouse-Lautrec.
My wife can't cook at all. She made chocolate mousse. An antler got stuck in my throat.
I wanted to write a book that imagined where advances in the study of genetics might lead us. Holman was the first character who came to me: I envisaged the misshapen offspring of beautiful, wealthy parents. Then I realised that he bore a striking resemblance to Toulouse-Lautrec. I developed that, made Holman an alcoholic who lives among hookers, an artist tortured by his disability.
I love chocolate mousse, that's probably my favorite. I'm a big strawberry shortcake fan as well. I'm not mad at classic vanilla either. I'm not, I'm not sure what the word is. Cake discriminatory? Cakeist?
Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? ... I, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse, or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings.
Hard to believe that so nearby, just across the Channel, such atrocities could still occur in their supposedly civilized world, that one could wake up one morning and find oneself bereft of brothers, parents, friends, all with the slice of an ax.
Chocolate is really a problem. I'm trying to be healthy right now, so I'll eat carob chips, which are kind of like chocolate. But sometimes I'll have a midnight snack, and I'll wake up, and I'll find chocolate in my bed.
When I was 16 and arrived in France, I discovered chocolate mousse. I was crazy about the bread, too. Every morning, I'd go to the bakery and get a fresh croissant. It made me feel very sophisticated.
I'm a bit of a chocolate snob, actually, since I used to work at a chocolate shop in England when I was really young. And since then, it's been hard for me to eat cheap chocolate.
The student's ambition should be to become a painter's painter, rather than a popular painter. The approbation of fellow artists based on sympathy and understanding is manifestly better than the fickle or fast homage of the greater public.
It turns out a VAT - a value-added tax - is a very easy tax to collect and a very hard tax to evade. It's a really good idea. It was invented about 60 years ago in France, of course. Because they're so good at taxing. They had a business tax that was easy to evade, and the head of the French IRS invented this value-added tax, which is very hard to evade.
My life just got taken over by my cooking. If you don't have any discipline, which I don't, you can make 10 gallons of chocolate mousse, take a spoonful and another and another, and you won't realize you've eaten like five servings of it. It's just what you do.
My favourite pudding is a toss-up between cheesecake - proper, New York cheesecake - and apple crumble and custard. Custard is very important, or dark chocolate mousse. Tea: probably Earl Grey, splash of milk.
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