Bobby Flay

Quotes: Bobby Flay

Quotes 1 till 15 of 36.

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  • Bobby Flay
    Bobby Flay
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    'The Food Network' was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no money, so if you couldn't get there by subway, you couldn't be on. It wasn't like TV was something I really wanted to do - but I knew it would be great publicity for my restaurants.
  • Bobby Flay
    Bobby Flay
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    A grill is just a source of heat. Just like a stove, it is very user-friendly.
  • Bobby Flay
    Bobby Flay
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    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.
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    Bobby Flay
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    An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
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    Bobby Flay
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    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.
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    Bobby Flay
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    Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.
    Source: Bobby Flays Grill It
  • Bobby Flay
    Bobby Flay
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    Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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    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.
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    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.
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    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.'
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    Don't underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn't have enough workspace - and they almost never do - set up a table right next to your grill.
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    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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    Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.
  • Bobby Flay
    Bobby Flay
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    For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.
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    Bobby Flay
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    Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
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