Quote

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.

Bobby Flay

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Bobby Flay
Age: 60
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Means
Soup
Limes
Makes
Dry
Salsa
Give
Taste
Softer
Giving
Drink
Firmness
Relishes
Mean
Stay
Drinks
Soups
Things
Inside
Relish
Fresher
Longer
Sauce
Sauces
Use
Juice
Lime

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I dropped out of high school. I really had no interest in doing any school work whatsoever.
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In those days, the main requirement to be on the Food Network was being able to get there by subway.
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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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I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
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I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
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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 still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
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If you aren't nervous about your passion, you aren't passionate about it.
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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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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.
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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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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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'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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Grilling takes the formality out of entertaining. Everyone wants to get involved.
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I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.
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I think people are intimidated by grilling .. maybe it's the flame, maybe it's the big grills, maybe they've had some bad childhood experiences .. but I think that grilling is actually the easiest technique in cooking.
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I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.
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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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I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
Bobby Flay