Flay Quotes & Sayings

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

My feeling is that if you can cook, I can teach you how to do television. — Bobby Flay

Take risks and you'll get the payoffs. Learn from your mistakes until you succeed. — Bobby Flay

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

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

The Mexican people, once they have happened on a good food, he thought, flay the thing to distraction. Ham and eggs every morning now for two weeks. Since arriving in Guanajuato, bearing his typewriter, it had been the same thing each morning at nine. He stared at his plate, gently grieved.
("The Candy Skull") — Ray Bradbury

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

Swelter's eyes meet those of his enemy, and never has there held between four globes of gristle so sinister a hell of hatred. Had the flesh, the fibres, and the bones of the chef and those of Mr Flay been conjured away and away down that dark corridor leaving only their four eyes suspended in mid-air outside the Earl's door, then, surely, they must have reddened to the hue of Mars, reddened and smouldered, and at last broken into flame, so intense was their hatred - broken into flame and circled about one another in ever-narrowing gyres and in swifter and yet swifter flight until, merged into one sizzling globe of ire they must surely have fled, the four in one, leaving a trail of blood behind them in the cold grey air of the corridor, until, screaming as they fly beneath innumerable arches and down the endless passageways of Gormenghast, they found their eyeless bodies once again, and reentrenched themselves in startled sockets. — Mervyn Peake

Hear the language, this English, double-jointed as Bedivere's limbs. It only sounds awkward. In its ability to join one concept to another as with pegs, its dependent clauses, figures of speech and cadenced alliteration, a man can say one thing five ways and yet imply a sixth; can change meaning with an inflection, a pause or a deliberate misuse of a word, can mock, scorn and flay an opponent without uttering one overt insult. — Parke Godwin

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

Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it. — Bobby Flay

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

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

You know why I am here? asked the headmaster.
Swaminathan searched for an answer: the headmaster might be there to receive letters from boy's parents; he might be there to flay Ebenzars alive; he might be there to deliver six cuts with his cane every Monday at twelve o'clock. And above all why this question? — R.K. Narayan

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

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

I'd love to visit Thailand just for the street food and the energy of a city like Bangkok. — Bobby Flay

A grill is just a source of heat. Just like a stove, it is very user-friendly. — Bobby Flay

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

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

I can't be on the cheeseburger diet all the time. — Bobby Flay

I don't have a long family history of good cooks in my family. — Bobby Flay

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

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

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

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

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

What is that old children's rhyme, 'Sticks and stones may break my bones, but words will never hurt me'? Anyone who says that doesn't understand the power of words. They can cut deeper than any knife, hit harder than any fist, touch parts of you that nothing physical will ever reach, and the wounds that some words leave never heal, because each time the word is thrown at you, labeled on you, you bleed afresh from it. It's more like a whip that cuts every time, until you feel it must flay the very skin from your bones, and yet outwardly there is no wound to show the world, so they think you are not hurt, when inside part of you dies every time. — Laurell K. Hamilton

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

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

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

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

My mom's always been a good cook, so I took a lot of stuff from her, but most of the stuff I took from Emeril or Bobby Flay right off the TV and make it. I just loved to cook, so it just became a thing. It's a release. Even if I'm alone, I'll cook a full meal, maybe even a two-course meal, just because I love to cook. It's my secret love! — Christian Kane

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

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

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

I wanted to drag them all out, flay us all, destroy all the artificial separations of history. You'd merely done what I had, after all
split from two cells into four then eight then sixteen until you've accumulated all your arms and legs and organs and pushed yourself into the world
so fucking what? You honkey, nigger, spic, dyke, cunt. If I cry out, who will hear me? — Kelly J. Cogswell

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course. — Bobby Flay

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

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

I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me. — Bobby Flay

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

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

I dropped out of high school. I really had no interest in doing any school work whatsoever. — Bobby Flay

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

We've always been enemies, Flay. And we always will be. — Clay Griffith

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

In those days, the main requirement to be on the Food Network was being able to get there by subway. — Bobby Flay

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer. — Bobby Flay

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

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

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

But there was a monster lurking in the deepest, blackest corners of his soul. An angry, slathering, vengeful beast, who had a mouth full of butcher knives and a tongue that dripped acid. A monster who ached for freedom. A monster that longed to flay the very soul from his victims, that monster was called the Darkrider. — Michael B. Patterson

It was not often that Flay approved of happiness in others. He saw in happiness the seeds of independence, and in independence the seeds of revolt. But on an occasion such as this it was different, for the spirit of convention was being rigorously adhered to, and in between his ribs Mr. Flay experienced twinges of pleasure. — Mervyn Peake

I cook better than a Stepford wife and Bobby Flay, COMBINED! — Laura Andersen

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

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

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

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

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

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

I'll flay Tigerstar! I'll scatter his entrails from here to Twolegplace!
-Cloudtail — Erin Hunter

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

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

I love the culture of grilling. It creates an atmosphere that is festive but casual. — Bobby Flay

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

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

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

What kind of fairytale ends with the Prince trying to flay the Princess?" "Is that what you are? A Princess?" Laughter danced with the light in his eyes. "Go to hell." He pursed his lips then worked them together as though fighting his own words. "I wasn't aware the fairytale was over." He snorted a laugh. I crossed my arms and shot him a look. "You're in denial." "Denial? I'm the Prince of Greed. I don't recognize denial." "I noticed. — Pippa DaCosta

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

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

If you aren't nervous about your passion, you aren't passionate about it. — Bobby Flay

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

Today, when I hire, I look for people who want to be trained and molded. — Bobby Flay

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

I smiled, leaning over the desk and used the sweetest tone I could muster. "In my spare time I flay open bodies of the deceased. Two of whom were victims of Leather Apron. The scent that hung in the room would drop a man to his knees, and I aided my uncle during the postmortems while standing in gelled blood." I sat back in my chair, the leather squeaking its own disapproval. "Whatever you have to show us won't be too much for my stomach to handle, I assure you. — Kerri Maniscalco

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

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

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

That drew a laugh from Jessamy, but he said, after a moment: "You had better flay me. It was my fault - all my fault!"

"I was wondering how long it would be before you contrived to convince yourself that you were to blame," said Alverstoke caustically. "I haven't the slightest wish to know how you arrived at such an addlebrained conclusion, so don't put yourself to the trouble of telling me! — Georgette Heyer

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

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

I work out to eat. — Bobby Flay

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

I will bear Cloud through the portal," Fury says as Soar ties the last knot on his armour. "Flay will carry you."
"Who?" Soar turns as the female nods.
She's carrying me?
"Where are we going?"
"Skyfall, Master Soar," Fury stands. Cloud is small in his arms. "You shall be a guest of the Dragonkin."
"I hope our guest is delicious," Flay comments as she looks Soar over. Is she flirting or does she plan on eating him?
Maybe both. — Elizabeth Munro

I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.' — Bobby Flay

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

A knife is made with a hundred tasks in mind," he continued, threading his bone needle. "Stab. Slice. Flay. Carve. But scissors are really intended for one job alone - snipping things in two. Dividing by force. Everything on one side or the other, and nothing in between. Certainty. We're in-between folk, so scissors hate us. They want to snip us through and make sense of us, and there's no sense to be made without killing us. Watch out for old pairs of scissors in particular, or scissors made in old ways. — Frances Hardinge

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

Oh what a poet I will flay myself into. — Sylvia Plath

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

Nothing goes perfectly, especially when you're opening a restaurant. — Bobby Flay

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

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

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. I looked at it as a job. My first job was at Joe Allen's, and I remember there was a photo over the bar of the Triple Dead Heat from the 1944 Carter Handicap. — Bobby Flay

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

'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

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

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