Quotes by Bobby Flay

Bobby Flay

Bobby Flay

American celebrity chef and restaurateur

Alive from: 1964-

Quotes 16 till 30 of 36.

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    Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
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    Grilling takes the formality out of entertaining. Everyone wants to get involved.
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    Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food.
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    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.
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    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.
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    Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.
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    Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.
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    My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.
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    My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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    Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They'll run out of things to talk about in four days! But that wasn't true. 'Food Network' continues to get better and evolve.
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    Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
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    One of the things that happens in my house on the holidays is after dessert, we sit down to a very ambitious men-versus-women game of Trivial Pursuit. It's brutal. And there's a trophy.
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    One thing you don't want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.
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    The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.
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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.
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