A biography for Bobby Flayhasn’t been written yet.
“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.”
“I don't like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl - using only enough to glaze the leaves - then toss.”
“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.”
“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.”
“My feeling is that if you can cook, I can teach you how to do television.”
“I work out to eat.”
“When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.”
“I guess I fell into cooking.”
“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.”
“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.”
“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.”
“I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.”
“An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.”
“I can't be on the cheeseburger diet all the time.”
“Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.”
“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.”
“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.”
“You can't chase everybody on the Internet who's saying stuff about you, that's for sure.”
“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.”
“Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.”