Bobby Flay

notbob said:

Default User said:

No mention of boiling there.

Quoted message said:

No mention of boiling there.

Perhaps not, but there is no doubt he did it for one of the cooking
magazines several years ago when he did a bbq ribs recipe in a bbq
themed issue. The very first step he instructed was to boil the ribs
in water. I put the magazine down and slowly backed away from the
newsstand. I never picked up that particular rag or purposely watched
BF again.

Or you misremembered. At any rate, the preponderance of Flay's recent
work indicates that he does NOT advocate it. At best you can say he
once did. Perhaps he was educated by another professional.

Quoted message said:

Besides, he strikes me being kind of a pompous ass, anyway.

Ah, now we get to the heart of the matter. That's the real problem,
isn't it? You just don't like him, so you'll take any excuse to
denigrate his skills.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

JoeSpareBedroom said:

"Steve Wertz" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

On Fri, 17 Aug 2007 16:58:51 -0700, LarbGai wrote:

Quoted message said:

Quoted message said:

How is it that everytime Bobby Flay cooks on Iron Chef he wins???
Most times the other chef is streets ahead but Bobby always wins.

Quoted message said:

Flay lost his first Iron Chef to Morimoto, and won the second
battle. But he's still a loser no matter what he does.

Quoted message said:

If he's still appearing on Iron Chef, then I haven't seen it. Is
there even still an Iron Chef America? I haven't turned on
FoodTV in a couple years, but almost always had it on from
2000-2003.

Quoted message said:

-sw

Why the animosity toward Flay? Is he banging your wife/sister/mother?

There are rumors about who he's banging, and it's not anyone's wife or
sister or mother!

Speaking for myself, I don't have animosity towards Flay; I'm merely
annoyed by him. His food is Chili's-calibre; his culinary repertoire
is limited; and he's a miserable speaker, constantly garbling his
words and sentences. I saw a show once where he pronounced the word
"chipotle" differently each time he said it. Flay also has the speech
impediment which plagues Jacko; instead of "reputation" Flay says
"weputation." It's very annoying.

Omelet said:

Meat is flavorless to you?

"flavorless enough". IOW, it doesn't have the flavor it used to and
removing any will only make it less. This is not rocket science.

Quoted message said:

Ciggys kill taste buds big time.

I haven't smoked for years.

nb

Default User said:

Or you misremembered.

I "misremembered" nothing.

Quoted message said:

work indicates that he does NOT advocate it.

I wouldn't know, I pay no attention to him.

Quoted message said:

At best you can say he once did.

I clarified that in my follow up post.

Quoted message said:

Perhaps he was educated by another professional.

Perhaps.

Quoted message said:

Ah, now we get to the heart of the matter.

The heart of your matter, maybe.

Quoted message said:

isn't it? You just don't like him.....

True enough.

Quoted message said:

....so you'll take any excuse to
denigrate his skills.

Please point out where I said anything whatsoever about his skills.

You are free to interpret what I said any way you like, just as I am
free to dislike BF, but let's keep the facts straight. He wrote it, I
read it, and I mentioned nothing about his skills. End of story.

nb

notbob said:

Default User said:

Or you misremembered.

I "misremembered" nothing.

So you say. I'll take it at face value, although the number of times
that people have sworn they remembered something that they didn't is
legion. Unfortunately, this includes myself.

Quoted message said:

Quoted message said:

work indicates that he does NOT advocate it.

I wouldn't know, I pay no attention to him.

You can read, can't you?

Quoted message said:

Quoted message said:

....so you'll take any excuse to
denigrate his skills.

Please point out where I said anything whatsoever about his skills.

You are free to interpret what I said any way you like, just as I am
free to dislike BF, but let's keep the facts straight. He wrote it, I
read it, and I mentioned nothing about his skills. End of story.

Your post clearly seemed to be dismissive of his cooking skills based
on the claim that he advocated boiling ribs.

Are you stating that he is a skilled cook and chef?

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

JoeSpareBedroom said:

You can boil longer, or shorter.

It matters not. There is no special way to boil so nothing happens,
then at some magic momemt in the future, flavor starts leaching out of
the meat into the water. Sorry. You boil, water leaches, flavor
goes. I'll agree if you boil for a shorter period of time, less
flavor will be lost, but it will be lost, nonetheless. To argue
otherwise is folly.

nb

Default User said:

Your post clearly seemed to be dismissive of his cooking skills based
on the claim that he advocated boiling ribs.

It "seemed" to you.

Quoted message said:

Are you stating that he is a skilled cook and chef?

I said no such thing.

nb

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

You can boil longer, or shorter.

It matters not. There is no special way to boil so nothing happens,
then at some magic momemt in the future, flavor starts leaching out of
the meat into the water. Sorry. You boil, water leaches, flavor
goes. I'll agree if you boil for a shorter period of time, less
flavor will be lost, but it will be lost, nonetheless. To argue
otherwise is folly.

nb

Go here and tell me what you see and why the concept is defective:

http://tinyurl.com/2vbqgw

JoeSpareBedroom said:

Go here and tell me what you see and why the concept is defective:

I see a lot of added spices. I see nothing defective. What's your
point?

nb

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

Go here and tell me what you see and why the concept is defective:

I see a lot of added spices. I see nothing defective. What's your
point?

nb

The point, Einstein, is that you saw recipes for boiling things. It works
when done right. It does not subtract flavor. If you can cook a pile of half
ounce crayfish this way, you can cook ribs this way, and if done right,
it'll turn out fine. It is not folly, if done right. You said "folly". It's
not always that way.

Just because YOU haven't done it doesn't mean it hasn't been done.

JoeSpareBedroom said:

The point, Einstein, is that you saw recipes for boiling things. It works
when done right.

I see you're getting a bit upset by this discussion and taking it
personal. Not a good sign. Let's back up a bit and clarify. What
"works" when done right? Adding a lot of extra spices to hide the
decrease in flavor?

Quoted message said:

I does not subtract flavor.

Yes. It does. No one said you can't do other things to add flavor,
which is what is being done in this case.

Quoted message said:

If you can cook a pile of half
ounce crayfish this way, you can cook ribs this way, and if done right,
it'll turn out fine.

You can cook anything you like this way. No argument, there. It's
also not the issue. You can add all the spices you want. You can
cook it for very short periods of time to lessen the effect. You can
call it fine or you can call me names. None of these alter the basic
fact that when you cook something in water, flavor will leach out into
the water.

nb

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

The point, Einstein, is that you saw recipes for boiling things. It works
when done right.

I see you're getting a bit upset by this discussion and taking it
personal. Not a good sign. Let's back up a bit and clarify. What
"works" when done right? Adding a lot of extra spices to hide the
decrease in flavor?

Quoted message said:

I does not subtract flavor.

Yes. It does. No one said you can't do other things to add flavor,
which is what is being done in this case.

Quoted message said:

If you can cook a pile of half
ounce crayfish this way, you can cook ribs this way, and if done right,
it'll turn out fine.

You can cook anything you like this way. No argument, there. It's
also not the issue. You can add all the spices you want. You can
cook it for very short periods of time to lessen the effect. You can
call it fine or you can call me names. None of these alter the basic
fact that when you cook something in water, flavor will leach out into
the water.

nb

I'll answer this with a question:

If you slow cook ribs in a smoker or on the grill, what is adding flavor?

notbob said:

On 2007-08-20, Default User <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Perhaps he was educated by another professional.

Perhaps.

He was. He was in the first class of the French Culinary Institute in
NYC. Jacques Pepin is one of the Deans there, and teaches there I
think. So I would venture to say he was taught by a
professional...LOL.

Christine

JoeSpareBedroom said:

I'll answer this with a question:

You've answered nothing. You've changed the whole issue to something
completely different from the one previously under discussion. I
suggest you start a new thread.

As for the question of boiling something in water, try this. Take
anything you want, shrimp, ribs, spices, left-handed virgins,
whatever, and boil them in plain water for 10 mins. Then come back
here and see how many people you can convince that after 10 mins, that
boiling water will still taste like plain water. Have a nice day. 😉

nb

"notbob" <[email hidden]> wrote in message
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Quoted message said:

JoeSpareBedroom said:

I'll answer this with a question:

You've answered nothing. You've changed the whole issue to something
completely different from the one previously under discussion. I
suggest you start a new thread.

Most good teachers use questions to answer other questions. The better
students can handle this. The others doodle in the margins of their
notebooks.

Do you want to doodle, or learn?

JoeSpareBedroom said:

Most good teachers use questions to answer other questions. The better
students can handle this.

Most teachers, yes. A "good" teacher would be concentrating on the
students writing in the margins.

nb

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

Most good teachers use questions to answer other questions. The better
students can handle this.

Most teachers, yes. A "good" teacher would be concentrating on the
students writing in the margins.

nb

The margin kids are marginal and can't be helped. Over the past 7 years,
we've seen two highly accurate surveys which prove this.

Back to the question at hand:

You said the spices in a "boil" are what adds the flavor that the water
takes away.

If you slow cook ribs in a smoker or on the grill, what is adding flavor?

JoeSpareBedroom said:

If you slow cook ribs in a smoker or on the grill, what is adding flavor?

Let me answer your question with a question. What is the sex life of the
common flatworm and what is its relationship with the next Republican
National Convention?

nb

Kyle said:

Speaking for myself, I don't have animosity towards Flay; I'm merely
annoyed by him. His food is Chili's-calibre; his culinary repertoire
is limited; and he's a miserable speaker, constantly garbling his
words and sentences. I saw a show once where he pronounced the word
"chipotle" differently each time he said it. Flay also has the speech
impediment which plagues Jacko; instead of "reputation" Flay says
"weputation." It's very annoying.

You should have heard him trying to say "molcajete" on one of his older
shows. As near as I can reproduce what he said, it came out
"mole-cal-HELL-ta-lay."

Let's not also forget that his was the voice-over chosen to promote
"Gwillin' and Chillin'" week on Food Network.

Even so, I've noticed that his cooking on Iron Chef America has become more
varied and interesting these last couple of years, and that's what people
REALLY ought to care about, isn't it?

Bob

"notbob" <[email hidden]> wrote in message
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Quoted message said:

JoeSpareBedroom said:

If you slow cook ribs in a smoker or on the grill, what is adding flavor?

Let me answer your question with a question. What is the sex life of the
common flatworm and what is its relationship with the next Republican
National Convention?

nb

Marginal....