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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
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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.
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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Don't underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn't have enough workspace, and they almost never do, set up a table right next to your grill.
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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.
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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.
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You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
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My feeling is that if you can cook, I can teach you how to do television.
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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.
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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.
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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.
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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.
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