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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.
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
Give
Taste
Softer
Giving
Drink
Firmness
Relishes
Mean
Stay
Drinks
Soups
Things
Inside
Relish
Fresher
Longer
Sauce
Sauces
Use
Juice
Lime
Means
Soup
Limes
Makes
Dry
Salsa
More quotes by Bobby Flay
You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
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Nothing goes perfectly, especially when you're opening a restaurant.
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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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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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Today, when I hire, I look for people who want to be trained and molded.
Bobby Flay
I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.
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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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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.
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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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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 everybody at some point in time has thought to themselves, I have a really great idea for a restaurant.
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If you aren't nervous about your passion, you aren't passionate about it.
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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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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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Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
Bobby Flay
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
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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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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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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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