Bobby Flay Quotes Quotes

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Grilling takes the formality out of entertaining. Everyone wants to get involved.
I guess I fell into cooking.
I love the culture of grilling. It creates an atmosphere that is festive but casual.
I love using gas grills because they are easier to heat and it's much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire.
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.
It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.
There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.
A grill is just a source of heat. Just like a stove, it is very user-friendly.
A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they give everything a nice coarse and rustic feel. I've never collected anything, but I think I might start collecting these because each one is decorated differently.
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.
Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on 'Food Network.'
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
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AuthorName
Bobby Flay
Profession
Chef
BirthDate
10 December, 1964
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