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 FLAYA grill is just a source of heat. Just like a stove, it is very user-friendly.
More Bobby Flay Quotes
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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.
BOBBY FLAY -
Grilling takes the formality out of entertaining. Everyone wants to get involved.
BOBBY FLAY -
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.
BOBBY FLAY -
A grill is just a source of heat. Just like a stove, it is very user-friendly.
BOBBY FLAY -
Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don’t, you’re dead. They should really have a warning sign on them. Deflect the habanero’s heat by pairing it with sweet food.
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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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I love the culture of grilling. It creates an atmosphere that is festive but casual.
BOBBY FLAY -
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 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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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
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I love using gas grills because they are easier to heat and it’s much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire.
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Nothing goes perfectly, especially when you’re opening a restaurant.
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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.
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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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Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
BOBBY FLAY