Bobby Flay Quotes & Sayings (Page 2)

“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.”

“An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.”

“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.”

“My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.”

“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.”

“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 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.”

“Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.”

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

“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.”