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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.
Bobby Flay
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Bobby Flay
Age: 59
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Used
Cooks
Fish
Hamburgers
Fishes
Techniques
Technique
Chicken
Cooking
Ingredients
Using
Chickens
Comfortable
Cook
Words
Fishing
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You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
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When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
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When I'm on television, I think that I appeal to the everyday guy, 'cause that's who I am. The guys who go to the football games on the weekends are my viewers, for sure.
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When people pile seven things onto one burger, it drives me nuts!
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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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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
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I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
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It's important to have balance in your life between work and play.
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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.
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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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I want to go to college and go back to Georgetown. It's a really cool place.
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I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
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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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I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing. Some of the major international cities I've visited, like Madrid, Rome and London, have a lot of similarities and New York elements while ... having their own flavor.
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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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I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
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