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Bobby Flay Home (Flash) |
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| Bobby Flay is no longer answering questions. Feel free to read through past questions and responses. | ||||
Q: Hi Bobby -- will we be able to see the questions that other Flayniacs send in on the new site?? I hope so, otherwise we will miss the daily contact with the rest of the fans!!!
Boston,A: No, unfortunately you won't..That capability requires a huge database and costs a ton of money...Who knew?
Mary Ellen
Q: Well, we'll follow you anywhere. www.bobbyflay.com it is! See ya there. :-)
Columbus,A: Thanks Chrissy. See you there
Chrissy
Q: That's great Bobby, can't wait to see the new site. Happy birthday (in advance)...next year is the big one. ;-)
Seattle,A: Yes, don't remind me.
Merry
Q: HIya Bobby! Looking forward to your new web site! The previews I saw looked great. Hugs Sticks (and don't you have a birthday coming up?) Happy Birthday a week early.
Mount Airy,A: Thanks..We are learning as we go along..We will keep adding to the site as different things come up. I am happy with it right now.
Sticks
Q: I hear that you have a new web site called www.bobbyflay.com
Providence,A: who told you that? i don't know what you are talking about lucy..haha...
Lucy
Q: Dear Bobby, for Jeff who is looking for a chocolate choux recipe, I have one from one of Martha Stewart's shows. She called it Chocolate Profiteroles. I've tried it a few times and it's great. 1/2 cup bread or all purpose flour, 1 tablespoon Dutch-process cocoa, 1/8 tsp baking soda, 1/2 cup water, 4 tablespoons unsalted butter, 1 tablespoon sugar, 1/4 tsp. salt, 2 large eggs and 1 large egg yolk. Fill with ice cream, and top with hot fudge sauce. Combine flour, baking soda cocoa powder, set aside. In a small saucepan, combine water, butter, sugar, and salt over medium high heat. Bring to a boil, and add the flour mixture all at once. Cook, stirring, until mixture pulls away from the sides of the pan and a film forms on the bottom, about 30 seconds. Transfer to a mixer. Add eggs, yolk, one at a time, on medium speed. Fill pastry bag fitted with a 3/4 inch plain round tip with batter. Pipe 1 1/2 inch rounds about3/4 inch high onto prepared baking sheet (sheet fitted with parchment paper). Bake at 425 for 15 minutes, then reduce to 375 for about 30 minutes.
Columbus, OH,A: thanks pat...remember....www.bobbyflay.com...I am really shameless.
Pat McClure
Q: You are so adorable! I love your approach to wine. What are the best red and white wines for cooking? I heard that if you can't consume it, then don't cook with it! Give me your take and please tell me which brands translate across dishes or are there specifics to poultry, fish, beef, pork, and game?
New York, NY,A: Hey Maria- I'll say this, the better your ingredients the better your dish. Chef Michael cooks with fish that is sashimi quality and it's the same with wine. As far as what wine to cook with what food, there are a few rules I use but, whatever! Right? You need to experiment. The classic rule is to match the body and flavor of your dish with the wine. Take chicken- if your making Coq au vin a full red wine would work. If you make fried chicken try a full bodied white like Chardonnay or Viognier. If you roast it with a mushroom stuffing try Pinot Noir. The preparation is the important aspect, but definitely experiment. Here's a way to cheat, go to a good restaurant with a friend, have two completely different entrees and order three completely different glasses of wine, pair them all and see what you think. Remember, rules are for chumps. Chris Angulo Water Grill Los Angeles
Maria
Q: to the person asking about the bubba gump there is a book called bubba gump shrimp comp. i fund it a books a million for $2. hope everyone had a great turkey day.
erwin,A: thanks...www.bobbyflay.com coming in 24 hours...
kim
Q: Hi Bobby, I hope you and the special people in your life had a wonderful Thanksgiving Day.
Seattle,A: I had a lovely day...Thanks...www.bobbyflay.com from now on...
Merry
Q: Bobby, any special plans for the upcoming B-Day celebration? :-)
Columbus,A: How nice of you to remember...I will be taping FoodNation, for the 3rd straight year, on my birthday...I return the day after and I am sure my girlfriend and assistants will do something too..At least I hope they will. By the way, www.bobbyflay.com starts tomorrow...I will be answering questions on that site starting in a few days...I will be leaving Star Chefs after about 4 years.
Chrissy
[Click here for the past questions]
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