Top 94 Quotes About Flay
#1. 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
#2. 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
#3. You just want to know that you're all right. You just want to feel all right." And now he dives into the sneer. Arty's sneer could flay a rhino. "That's all you need other people's love for!
Katherine Dunn
#4. 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
#5. No more Keats, I entreat: flay him alive; if some of you don't I must skin him myself: there is no bearing the drivelling idiotism of the Mankin.
George Gordon Byron
#6. Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on 'Food Network.'
Bobby Flay
#7. You don't have to flay him with it. He's the son of a poet and has the soul of a bard.
Teal Ceagh
#8. 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
#9. I don't consider myself a food person. I'm no Bobby Flay. I'm no Emeril or Paula Deen, and I'm certainly not Rachael Ray.
Al Roker
#10. We've always been enemies, Flay. And we always will be.
Clay Griffith
#11. What an occupation! To sit and flay your fellow men and then offer their skins for sale and expect them to buy them.
August Strindberg
#12. I'll flay Tigerstar! I'll scatter his entrails from here to Twolegplace!
-Cloudtail
Erin Hunter
#13. I could flay you and wear your skin as a cloak, and caper in the streets in the moonlight. But some might consider that crass treatment of a guest."
I nod.
"Well, some people got no sense of humor, do they?"
"I am one of those people.
Charlie Huston
#14. The room fell heavily silent. After a minute of continuing to flay Morgan
with that narrowed gaze - and Morgan staring back defiantly - Ethan slowly lifted
green eyes to me, and I saw something different there.
Respect.
Chloe Neill
#15. He would flay the fox, say the ape's paternoster, return to his sheep, and turn the hogs to the hay. He would beat the dogs before the lion, put the plough before the oxen, and claw where it did not itch.
Francois Rabelais
#16. 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
#17. 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
#18. 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
#19. 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
#21. 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
#22. 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
#24. I was lucky enough to have great mentors both in the culinary world and in the world of chefs who became celebrities. Bobby Flay is one of my dearest friends and a tremendous mentor for me. Mario Batali is the same way. They began doing TV a little before me and they showed me the way.
Michael Symon
#25. I cook better than a Stepford wife and Bobby Flay, COMBINED!
Laura Andersen
#26. Today, when I hire, I look for people who want to be trained and molded.
Bobby Flay
#27. 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.
Bobby Flay
#28. 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
#29. I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.
Bobby Flay
#30. In those days, the main requirement to be on the Food Network was being able to get there by subway.
Bobby Flay
#31. 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.
Bobby Flay
#32. The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.
Bobby Flay
#33. Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
Bobby Flay
#34. Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
Bobby Flay
#35. I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'
Bobby Flay
#36. 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.
Bobby Flay
#37. I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
Bobby Flay
#38. I don't have a long family history of good cooks in my family.
Bobby Flay
#39. 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.
Bobby Flay
#40. Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it.
Bobby Flay
#41. '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
#42. Cooking is a subject you can never know enough about. There is always something new to discover.
Bobby Flay
#43. Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.
Bobby Flay
#44. 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.
Bobby Flay
#45. 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.
Bobby Flay
#47. Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
Bobby Flay
#48. I dropped out of high school. I really had no interest in doing any school work whatsoever.
Bobby Flay
#49. 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.
Bobby Flay
#50. I can't be on the cheeseburger diet all the time.
Bobby Flay
#51. A grill is just a source of heat. Just like a stove, it is very user-friendly.
Bobby Flay
#52. 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
#53. I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing. Some of the major international cities I've visited, like Madrid, Rome and London, have a lot of similarities and "New York" elements while ... having their own flavor.
Bobby Flay
#54. The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.
Bobby Flay
#55. 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.
Bobby Flay
#56. Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Bobby Flay
#57. 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 Flay
#58. Nothing goes perfectly, especially when you're opening a restaurant.
Bobby Flay
#59. Grilling takes the formality out of entertaining. Everyone wants to get involved.
Bobby Flay
#60. 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
#61. You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success.
Bobby Flay
#62. In the end, your creativity
perhaps even your outrageousness
will determine the final result.
Bobby Flay
#63. My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
Bobby Flay
#64. I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
Bobby Flay
#65. I love the culture of grilling. It creates an atmosphere that is festive but casual.
Bobby Flay
#66. Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Bobby Flay
#67. I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
Bobby Flay
#68. 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
#69. My feeling is that if you can cook, I can teach you how to do television.
Bobby Flay
#70. 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
#71. You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
Bobby Flay
#72. 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
#73. 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
#74. 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
#75. 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
#76. 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
#77. When people pile seven things onto one burger, it drives me nuts!
Bobby Flay
#78. 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.
Bobby Flay
#79. Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They'll run out of things to talk about in four days! But that wasn't true. 'Food Network' continues to get better and evolve.
Bobby Flay
#80. I'd love to visit Thailand just for the street food and the energy of a city like Bangkok.
Bobby Flay
#81. I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.
Bobby Flay
#82. 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.
Bobby Flay
#83. 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.
Bobby Flay
#84. If you aren't nervous about your passion, you aren't passionate about it.
Bobby Flay
#85. For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.
Bobby Flay
#86. 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.
Bobby Flay
#87. 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.
Bobby Flay
#88. Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
Bobby Flay
#89. 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.
Bobby Flay
#90. An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
Bobby Flay
#91. 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
#92. I want to go to college and go back to Georgetown. It's a really cool place.
Bobby Flay
#93. 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
#94. It's important to have balance in your life between work and play.
Bobby Flay
Famous Authors
Popular Topics
Scroll to Top
