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1. black
2. grey
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When people pile seven things onto one burger, it drives me nuts!

Bobby Flay

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More Bobby Flay Quotes

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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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  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.

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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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  Grilling takes the formality out of entertaining. Everyone wants to get involved.

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  Cooking is a subject you can never know enough about. There is always something new to discover.

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  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.

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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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  When people pile seven things onto one burger, it drives me nuts!

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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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• 

  I can’t be on the cheeseburger diet all the time.

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• 

  I think cookies are sort of the unsung sweet, you know? They’re incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays.

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• 

  I was not such a great student, .. So, when I graduated high school, I went to work cooking. I cooked a little at home, but back then, cooking wasn’t really a profession that you aspired to, unless your family was in the business.

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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.

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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.

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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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• 

  In the end, your creativity — perhaps even your outrageousness — will determine the final result.

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