Mr Flay Quotes

#1. For answer Mr Flay shot his head forward out of his collar and croaked, 'Silence! you kitchen thing. Hold your tongue you greasy fork.

Mervyn Peake

#2. Yet here apparently on this stifling summer afternoon was the eye of Mr. Flay at the outer keyhole of the Hall of the Bright Carvings, and presumably the rest of Mr Flay was joined on behind it.

Mervyn Peake

#3. My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.

Bobby Flay

#4. 'The Food Network' was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no money, so if you couldn't get there by subway, you couldn't be on. It wasn't like TV was something I really wanted to do - but I knew it would be great publicity for my restaurants.

Bobby Flay

#5. Well, if only I wasn't too much the gentleman to flay your spirit with a witty and cutting retort, madam, you'd be ... thoroughly ... um, wittily retorted at this very instant. - Locke Lamora

Scott Lynch

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

Bobby Flay

#7. You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success.

Bobby Flay

#8. After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and the winner is sure to be from Team Burrell.

Anne Burrell

#9. You catch a fairly young field-vole and flay it ... We take the skin, when Venus stands in the sign of the scorpion, and combust the skin ... Now take the ash, which you got this way, and pepper it out on the fields.

Rudolf Steiner

#10. My feeling is that if you can cook, I can teach you how to do television.

Bobby Flay

#11. Oh what a poet I will flay myself into.

Sylvia Plath

#12. It's important to have balance in your life between work and play.

Bobby Flay

#13. I overhear Bobby Flay say, "Take risks and you'll get the payoffs. Learn from your mistakes until you succeed. It's that simple." I

Timothy Ferriss

#14. Thank you American Library Association for naming The Gluten-Free Revolution one of the "Top 10 Food Books of 2014" Thrilled to share this honor with Alice Waters, Mark Bittman, Ruth Reichl, Mario Batali, Bobby Flay, et al

Jax Peters Lowell

#15. It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.

Bobby Flay

#16. I want to go to college and go back to Georgetown. It's a really cool place.

Bobby Flay

#17. 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.

Bobby Flay

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

Bobby Flay

#19. I think New York has the most diverse and best quality representation of so many different cuisines at all levels.

Bobby Flay

#20. I wanted to skewer her with a stare, flay her with a frown, impale her with a - I say, what are you doing?
Charles would have answered her, but he was laughing so hard he was doubled over.

Julia Quinn

#21. I love the culture of grilling. It creates an atmosphere that is festive but casual.

Bobby Flay

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

Bobby Flay

#23. I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.

Bobby Flay

#24. I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.

Bobby Flay

#25. Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.

Bobby Flay

#26. 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.

Bobby Flay

#27. You can't chase everybody on the Internet who's saying stuff about you, that's for sure.

Bobby Flay

#28. 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.

Bobby Flay

#29. Music, I regret to say, affects me merely as an arbitrary succession of more or less irritating sounds. Under certain emotional circumstances I can stand the spasms of a rich violin, but the concert piano and all wind instruments bore me in small doses and flay me in larger ones.

Vladimir Nabokov

#30. 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.

Bobby Flay

#31. If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

Bobby Flay

#32. 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.

Bobby Flay

#33. I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.

Bobby Flay

#34. My current fear is that the message being sent by the level of vitriol surrounding Gillard's flawed leadership (but tell me whose wasn't flawed) is being heard by Australian women and girls loud and clear. And the message is: 'Don't aspire to high office,sweetheart, because we'll flay you alive.'

Jane Caro