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Speaker 1: Bobby play Welcome home, Honey. Here so nice to be here.

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Speaker 1: I like the balloons. Yeah, you like her new studio.

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Speaker 1: You've never been in this studio. I have not been here. No,

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Speaker 1: you know we did. We keep moving and you keep

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Speaker 1: finding us. We got to move again. Here's the deal.

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Speaker 2: So from now on, when you guys move, I'm just

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Speaker 2: gonna move my apartment. Okay, I have to move straight

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Speaker 2: back and now, and I have to move to the midtown,

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Speaker 2: Midtown West.

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Speaker 3: Yeah.

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Speaker 1: I don't know if the living's good up here. I

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Speaker 1: tell you. You know, Bobby and I both used to walk

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Speaker 1: to work in the studios. I love that, and now

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Speaker 1: we're way uptown. But we love it up here. We

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Speaker 1: actually love being in midtown. You used to have a

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Speaker 1: restaurant up here.

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Speaker 2: I had him here to take Bar American for fifteen years,

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Speaker 2: and fifty second Street.

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Speaker 1: Right here, God, I wish it was still open. We

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Speaker 1: would go there every single friggin day. I love that

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Speaker 1: restaurant so much.

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Speaker 4: He's gonna open it just for us exactly.

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Speaker 1: Well, you know, Bobby's opening a new restaurant in Las

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Speaker 1: Vegas right next to a Malfi right Rosser. B It's

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Speaker 1: actually the French version of Bar American. Oh, I want

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Speaker 1: to go, well, Bar American. That doesn't make sense because

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Speaker 1: it's French. Ikanas. No, I know a lot of I

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Speaker 1: wanted to confuse everybody. I mean, what it.

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Speaker 4: Works, It works.

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Speaker 1: Yeah, I'm exciting. You know what, Bobby, You've been so

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Speaker 1: busy with your TV Food Network shows and things. It

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Speaker 1: seems like, in my mind anyway, you've sort of exited

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Speaker 1: off the the restaurant road for a little bit. I mean,

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Speaker 1: I mean, I'm all for you doing very well, but

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Speaker 1: you used to have a lot of restaurants going on

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Speaker 1: at one time.

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Speaker 2: Well, I mean I had, like I always had one,

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Speaker 2: two or three restaurants in New York City. And this

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Speaker 2: is the first time as an adult that I don't

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Speaker 2: have a restaurant in New York City.

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Speaker 1: As a kid, you had a restaurant in New York City.

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Speaker 1: What does that mean? I'm just saying, like since I started,

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Speaker 1: I mean Elvis, I mean, we're like ten years old

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Speaker 1: with a restaurant classic. Why are you getting technical? You

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Speaker 1: know what I mean? You said as an adult in.

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Speaker 2: My first restaurant when I was twenty five years old,

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Speaker 2: that Mason Grill on fifteenth and fifth twenty five.

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Speaker 1: That was a great restaurant, too great for twenty six years.

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Speaker 4: I know, how do you know what you're doing at

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Speaker 4: twenty five?

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Speaker 1: No idea, no idea, what I was doing?

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Speaker 3: You know what?

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Speaker 1: Just look at back, look back at the incredible restaurants

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Speaker 1: you had open at one time, and I'm Alfie is

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Speaker 1: still amazing.

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Speaker 2: Below fifteen Bolo by American fifteen years, Mason Grille twenty five,

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Speaker 2: twenty six years, and Gotto Gotto only eight years. That

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Speaker 2: was the pandemic ended that one.

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Speaker 1: That's a sad thing because that was a great restaurant.

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Speaker 1: I loved substant me too, we all did. But you,

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Speaker 1: Bobby Flay, knowing that you had some of the most

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Speaker 1: successful restaurants in the history of New York City restaurants,

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Speaker 1: that's pretty cool. Good for you, Thank you.

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Speaker 5: You know what I miss I missed Bobby's Burger Palace

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Speaker 5: by me because it was my go to all the time.

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Speaker 4: And I actually have heard a couple.

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Speaker 5: Of people that say, why is it not here anymore?

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Speaker 5: And you know, I mean, like, well Bobby told me that.

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Speaker 1: Got the insight scoope.

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Speaker 2: Well, you know, so we we so during the pandemic,

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Speaker 2: Bobby's Burger Palace had was like thirteen years old at

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Speaker 2: that point, so we decided to well, first of all,

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Speaker 2: like we closed a lot of them because of the pandemic.

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Speaker 1: I mean, nobody was going to the malls, I mean was.

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Speaker 2: Over and so but we've but we re established the

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Speaker 2: burger concept. Now it's called Bobby's Burgers, and we're starting

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Speaker 2: to reopen them in lots of different places. There's three

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Speaker 2: in Las Vegas, there's one in Atlantic City, there's one

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Speaker 2: a Yankee Stadium. We just opened one in the Phoenix Airport.

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Speaker 2: Like we're now we're starting to like to read, so

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Speaker 2: I'm gonna have to open one in your.

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Speaker 4: Neighborhood, Pramas, New Jersey.

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Speaker 1: That are very nice, exactly wherever Daniel goes, she needs

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Speaker 1: a Bobby's Burger.

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Speaker 4: The shakes are the best.

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Speaker 1: Yeah, the shakes are killing.

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Speaker 6: Us bringing up all these restaurants, Like we're talking about

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Speaker 6: all your exes, Like, so tell us about that finally happened.

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Speaker 2: You really do have hot Sauce on your station? Of course,

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Speaker 2: I just did Hot Ones. Do you watch that show?

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Speaker 1: Yes?

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Speaker 3: Do?

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Speaker 7: I didn't see your episode though.

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Speaker 1: Okay you said something Hot Ones. I want to ask

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Speaker 1: you about but yeah, no hot sauce. I mean, Gandhi

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Speaker 1: is all about hot sauce. She puts it on. She

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Speaker 1: puts hot sauce on hot sauce. She's insane with it.

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Speaker 7: But I will say your chaft I try the food first.

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Speaker 7: I'm not rude. I don't just just dump it on

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Speaker 7: there for no.

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Speaker 1: No, I appreciate that. Do you have a favorite hot sauce?

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Speaker 7: Ooh, honestly, I like this stuff right here? Is that

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Speaker 7: it's from gringos. I don't know what it is. It's

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Speaker 7: like their own little housemaid whatever it is. They snuck

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Speaker 7: me a bottle.

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Speaker 1: Do you like really really really really hot hot sauce?

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Speaker 7: No, I don't like it to be painful.

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Speaker 4: How bad did it get on hot ones? Did it

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Speaker 4: get really painful?

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Speaker 2: There's one that's really their speed bump. It's called the

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Speaker 2: bomb okay, and it's usually number eight of ten, So

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Speaker 2: they kind of punch you in the face like eighty

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Speaker 2: percent done.

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Speaker 7: That's terrible.

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Speaker 2: That well, that one kind of hurts. For the most part,

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Speaker 2: they were all pretty spicy, but they had tons of flavor.

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Speaker 2: That's and that's really what I talked about, the different

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Speaker 2: flavors that I was like picking up.

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Speaker 6: You know for sure, it's important that it actually tastes good. Yeah,

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Speaker 6: just burns or taste, yeah, any flavor.

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Speaker 1: Absolutely.

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Speaker 7: How long did you feel the after effects of the

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Speaker 7: number eight?

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Speaker 2: Uh? Well, look, the key to it is that they

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Speaker 2: give you water and they give you milk. Don't drink

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Speaker 2: the water, right, because the water just pushes the hot

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Speaker 2: sauce around your mouth.

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Speaker 1: It doesn't really do anything else but that. I didn't

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Speaker 1: know that.

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Speaker 2: So you just like dairy is important. So I just

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Speaker 2: I just sipped some milk here and there, and I

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Speaker 2: got through it.

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Speaker 1: Okay.

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Speaker 2: You also have to try to sound intelligent because they're

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Speaker 2: asking eire interviewing. You asked you questions. That's the beauty

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Speaker 2: of the show. Well you sweat through it, yeah, exactly.

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Speaker 1: I found eating eating spicy food. I can't stop eating it.

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Speaker 1: If you stop eating spicy food, that's when the heat

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Speaker 1: hits in. So I keep eating it, which is stupid.

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Speaker 1: But I don't know. So you did say something on

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Speaker 1: hot ones. I thought it was interesting. You were asked

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Speaker 1: what is the quintessential New York City meal? And your

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Speaker 1: answer was do you remember what you said? No, it's

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Speaker 1: stoned on hot sauce. Oh, steakhouse, Yes, steakhouse, oh yeah,

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Speaker 1: which is yeah, we have some of the best steakhouses

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Speaker 1: in the world here. But then we got into a

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Speaker 1: little debate and someone said, that's stupid. It's pizza. What

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Speaker 1: is he talking about?

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Speaker 2: Pizza is great too, No, I mean you can have

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Speaker 2: more than one quintessential meal. I mean pizza is definitely

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Speaker 2: one of them, for sure. Where do you like to

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Speaker 2: eat pizza in New York? There's a million different places.

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Speaker 2: I love ruber Roso. I think it's my favorite pizza

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Speaker 2: in town. I think, really, well, why are you questioning

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Speaker 2: my answer? No, No, I think it's I think it's

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Speaker 2: I think it's really good. I just have I only

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Speaker 2: eat there once. What about for a slice?

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Speaker 1: Oh Joe's.

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Speaker 4: I like Artichoke pizza, but I like their their vodka pie.

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Speaker 4: It's so good.

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Speaker 7: What what.

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Speaker 1: I didn't say that? I didn't. I love, you know,

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Speaker 1: the tavern Piot Emmets is my favorite pie. Actually, Emmets

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Speaker 1: is the best. I love it.

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Speaker 2: I haven't I've only eaten art Choked once. Seriously, It's like,

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Speaker 2: I think pizza is one of those things in New York.

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Speaker 2: It's like the pizza barbecue, anything like that. Like the

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Speaker 2: debates will go on forever because everybody feels like the

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Speaker 2: one that they like is the best for whatever particular reason.

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Speaker 1: I mean, Bobby was one of the first adapters of

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Speaker 1: having a Jersey City pizza store be part of the

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Speaker 1: New York City.

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Speaker 2: No no, no, This guy a Raza Dan. He makes

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Speaker 2: the best pizza I've ever tasted in my life. Really,

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Speaker 2: I always say the best pizza in New York it

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Speaker 2: might be in Jersey City.

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Speaker 4: We need, we need to have this.

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Speaker 7: It's right around the corner from my apartment and.

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Speaker 1: On the other side of the Holland Tunnel. It's nuts.

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Speaker 6: Every time you say this, I think the price goes

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Speaker 6: up five dollars.

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Speaker 2: Listen, everybody has to understand that you guys have to

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Speaker 2: start paying more money in restaurants otherwise they're not going

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Speaker 2: to survive. That's the that's the bottom line. That's that's

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Speaker 2: the issue. Things just cost more than they used to.

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Speaker 1: It just the way it is. It's just the way

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Speaker 1: it is.

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Speaker 5: But I think if you if it's an established chef

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Speaker 5: like yourself, and you put your name on it, people

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Speaker 5: are gonna come.

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Speaker 1: It doesn't mean you're gonna make money though.

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Speaker 5: Exactly how do you find like your like, how do you,

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Speaker 5: Bobby Flay find the person that you trust to be

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Speaker 5: in that kitchen?

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Speaker 1: Oh? I just train people.

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Speaker 2: I mean I'm going out to Vegas for the whole

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Speaker 2: month of December to train everybody so that, you know,

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Speaker 2: then by by the end of the month, we'll be

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Speaker 2: ready to open.

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Speaker 1: It's the only way to do it. You have to

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Speaker 1: train people. I don'tly.

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Speaker 2: And the bottom line is, I was actually talking to

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Speaker 2: my chef the cuisine out there the other day. She

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Speaker 2: we had this meeting, and she's like, you know, it's

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Speaker 2: really you know, it's really hard to find people these

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Speaker 2: days because there's like there's a bunch of new hotels

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Speaker 2: opening in Vegas, so obviously the labor pool is not

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Speaker 2: as big as it used to be, et cetera, et cetera.

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Speaker 2: And I said, all I care about is enthusiasm. I

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Speaker 2: just want people who just want to learn and do this.

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Speaker 2: Like the experience, Yes, it's important, but the enthusiasm is

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Speaker 2: even more important because I can train them to do

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Speaker 2: whatever I need them to do.

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Speaker 1: That's the key, you know, if they if they have

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Speaker 1: the enthusiasm, if they have if they have the want,

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Speaker 1: I have a really dear friend who has a restaurant,

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Speaker 1: a great restaurant out here in New Jersey, and the

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Speaker 1: place just it's a machine. It just works beautifully. The

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Speaker 1: people that work there are just perfect. Everything. The food

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Speaker 1: is just plated beautifully, and obviously the obviously they send

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Speaker 1: you a lot of free meals. I can feel not

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Speaker 1: at all. No, no, I pay full price, and I

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Speaker 1: tip like a mofo. It's absolutely And if you're hot,

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Speaker 1: you're hot. If you like I would tip you big money. Bobby,

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Speaker 1: what I.

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Speaker 2: Get You're just a good guy, honestly, and I really

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Speaker 2: mean that, you're a good guy across the board.

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Speaker 1: That's that's you know, that's well, may I return the sentiments.

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Speaker 1: I got to say that you're one of my favorite people.

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Speaker 1: And something recently happened that made me extremely sad for you.

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Speaker 1: And that was when you lost Nacho. You're kiddy, you

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Speaker 1: want you want me to cry?

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Speaker 2: Now?

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Speaker 1: No, so many tears for that cat. I imagine it was.

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Speaker 1: People don't understand. People don't understand that they are your kid,

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Speaker 1: you know, And I know people always talk about that stuff.

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Speaker 2: It's like, you know, when you lose a pet as

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Speaker 2: a as a pet parent, it's very different than and

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Speaker 2: than than losing a human family member or friend, et cetera.

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Speaker 2: It's just different. It's not it's not harder or not harder,

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Speaker 2: it's just very different. They become part of you, like

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Speaker 2: because you do everything for them and they feel like

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Speaker 2: you feel like they do everything. They do everything for you.

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Speaker 2: It's it's it's it's an amazing relationship. Yes, I miss

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Speaker 2: him dearly, of course, I bet you do.

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Speaker 1: You know what, And uh, no matter no matter who

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Speaker 1: pisses you off or who you piss off during the

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Speaker 1: course of the course of the day, when you get

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Speaker 1: home and your little kitten or your little puppies they're

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Speaker 1: waiting for you, You're like, God, you know what, forget everything

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Speaker 1: and everyone else. This is what matters to me. So

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Speaker 1: our condolences and you know, I'm I'm so sorry that

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Speaker 1: you went through that pain and still arguing to it

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Speaker 1: because I know what it's like. It's not good. It sucks,

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Speaker 1: it hurts, and it's and I don't know if you

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Speaker 1: remember what I said in my text to you, I said,

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Speaker 1: it hurts. It's supposed to hurt. That's the whole point,

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Speaker 1: you know, It's like clear anyway, Hey, how's the coffee

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Speaker 1: that you that you poured yourself from that machine down

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Speaker 1: the hall. Awful.

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Speaker 2: Yeah, I'm gonna give you guys a two un caught.

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Speaker 2: You did not use random studio for use the.

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Speaker 1: Long use machine right here, right where Frot's nice milk

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Speaker 1: and espresso right here.

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Speaker 5: You use that machine that's probably dirty and has like

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Speaker 5: dirty water and stuff.

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Speaker 1: Okay, we're talking about the machine and why he's a

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Speaker 1: coffee mate. I mean honestly, like, what's trying milk? Okay,

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Speaker 1: please let me speak here. It's very important. First of all,

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Speaker 1: let's get rid of coffee mate, that's coffee made? Is

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Speaker 1: that a sponsor of yours? No? No, it's colon cloggers?

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Speaker 3: What that is?

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Speaker 1: And Scottie Bee where Scotty is he on? Hold on?

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Speaker 1: Scottie Bee is convinced that if you go to a

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Speaker 1: hotel and they have a coffee machine in the room,

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Speaker 1: that people are putting their wieners in it. Absolutely they've

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Speaker 1: done it. We think that someone has been putting their

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Speaker 1: wiener in that machine that you used.

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Speaker 6: Yea, But we found out it was kind of true

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Speaker 6: because all the flight attendants that they washed their underwear

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Speaker 6: in the hot coffee machine area.

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Speaker 4: What yeah, yeah, yeah, yeah, yeah.

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Speaker 1: Bobby thinks that's kind of hot. It's creative. I don't.

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Speaker 1: I don't eat on airplanes.

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Speaker 2: Why nothing, No, only if it's packaged so like a

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Speaker 2: bag of potato chips.

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Speaker 1: Why we'll think about it. Exactly.

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Speaker 4: It's all institutional.

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Speaker 2: I'm not down with it, really no, nor should you.

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Speaker 1: I've never had a good well actually I had one

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Speaker 1: good good meal on one plane one time, and but

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Speaker 1: you know you paid for it. But even then, it's

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Speaker 1: all institutionalized cooking. I mean, it's the same way they

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Speaker 1: make lunches for prisons. It really, truly is. The flight

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Speaker 1: attendants always say to me, so you're not eating with us,

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Speaker 1: are you? So, like if they they're already answering the

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Speaker 1: question for me.

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Speaker 4: Going to be like, look, I.

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Speaker 1: Want to talk about Bobby Beat, Bobby Flay, the holiday

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Speaker 1: throat out, Yes, and we're talking about you on hot

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Speaker 1: ones and eating food that was like really really spicy

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Speaker 1: and it kind of messed you up. When I was

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Speaker 1: on Beat Bobby Flay as your guest whatever it was,

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Speaker 1: what you what do you mean?

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Speaker 2: You were the co host always that you always always

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Speaker 2: belittle my show.

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Speaker 1: You know, I'm not belittling your show. I'm believing my

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Speaker 1: my appearance on your show. I don't know why you

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Speaker 1: remember what was h Yes, I'll give you a hint. No,

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Speaker 1: it's yeah. I love her. Anyway, you threw it and

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Speaker 1: let your competition beat you on purpose. Now you know

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Speaker 1: you did. You overspiced your food. It was so spicy,

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Speaker 1: it was it was bad. It was something you you

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Speaker 1: would not have done. Well, I think you did. All.

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Speaker 2: You have to remember something like in forty five minutes,

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Speaker 2: I'm trying to cook six dishes and then you know

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Speaker 2: the heat is on, so to speak.

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Speaker 1: I don't.

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Speaker 2: I'm not not Everything goes the way you expected to go.

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Speaker 2: That's why there's a clock. I mean it creates pressure.

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Speaker 2: If I was cooking for you in my house and

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Speaker 2: I had two hours to cook the meal, it would

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Speaker 2: be more there'd be more precision in the season. But

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Speaker 2: sometimes if you get you know, caught up at the end,

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Speaker 2: you're just hoping for the best.

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Speaker 1: I will tell you on that. It was the New

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Speaker 1: York City Wanted Food Festival and Katie Lee was doing

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Speaker 1: a demonstration cooking segment, you know, for the for an audience,

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Speaker 1: and she cooked this dish and I was co hosting

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Speaker 1: with her, and it was so over salty, and I

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Speaker 1: said something in front. I think she's mad at me.

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Speaker 1: I went, oh god, that's awful.

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Speaker 7: Oh my god.

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Speaker 1: And I should have let it go. Go oh wow,

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Speaker 1: that's great, you know, And I don't know, I felt

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Speaker 1: like she's never really forgiven me for that. Really well,

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Speaker 1: it was really salty. Okay, salty.

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Speaker 5: Are you disappointed that you came here today and we

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Speaker 5: don't have our stuff.

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Speaker 7: Off for you?

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Speaker 1: I was going to talk to you about that, Okay,

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Speaker 1: talk about it. Well, it is.

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Speaker 2: It's a very touchy week coming up for me and

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Speaker 2: us as a group. Let's have let's have group group

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Speaker 2: therapy right now. Wait it touch well because every because

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Speaker 2: because for a while, every year we would do the

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Speaker 2: Thanksgiving stuff off that what it's called, yeah, where you

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Speaker 2: guys would each make our stuffing or buy one or

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Speaker 2: have one of your friends make it doesn't matter, and

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Speaker 2: they'd bring it in and I would taste it blind

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Speaker 2: tasting and uh, and then an award a winner in

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Speaker 2: second place and third place, this and that. But the

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Speaker 2: problem with that, that is that it created decades of

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Speaker 2: issues between us all And so what do you mean?

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Speaker 2: I was, I was literally, wait, like I knew I

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Speaker 2: was going to come in this week and I was like, oh,

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Speaker 2: it's a week before Thanksgiving. Maybe it will ask me

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Speaker 2: to do the Thanksgiving stuff off?

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Speaker 1: No call?

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Speaker 4: Wait, but I thought we did it last year, did

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Speaker 4: we not?

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Speaker 1: We did? But that was it. That was the last one.

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Speaker 1: That was the last one.

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Speaker 5: I think we just ran out of time this year.

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Speaker 5: I think none of us had time to cook anything

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Speaker 5: that was.

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Speaker 1: Well, may I tell you else? What else is happening there, Danielle?

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Speaker 4: Else?

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Speaker 1: Well, the year that Andrew brought in his mom's stuffing

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Speaker 1: and you said it's tasted like cats food?

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Speaker 4: That was that wasn't good?

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Speaker 1: I say so, I think that's thing. I like cats.

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Speaker 1: I have my own cat food made by Nacho. Don't forget.

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Speaker 1: We actually tried to get Andrew's mom to call in

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Speaker 1: and she refused. She's still humiliated.

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00:16:14,520 --> 00:16:21,600
Speaker 2: I hired Andrew's mom from made by Nacho.

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Speaker 1: You are? You are the worst? What an awful friend?

378
00:16:31,840 --> 00:16:34,840
Speaker 7: Smadi is amazing?

379
00:16:34,960 --> 00:16:35,240
Speaker 5: You are.

380
00:16:35,960 --> 00:16:37,520
Speaker 1: I will tell you, We'll tell her.

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00:16:37,920 --> 00:16:38,760
Speaker 4: Apasa wasn't great.

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Speaker 1: I want to taste something. This is this is all

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00:16:42,080 --> 00:16:45,760
Speaker 1: your faults. You guys are doing this to me. You

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00:16:45,800 --> 00:16:47,880
Speaker 1: did it, you said his mom. The stuff that he

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00:16:47,960 --> 00:16:50,520
Speaker 1: grew up on tasted like cat food in her entire

386
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Speaker 1: bowling league. Hurt it and so she can't bowl anymore.

387
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Speaker 1: She can't look us in the eye anymore. Other than that,

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Speaker 1: you're a great guy, Bobby Flay. We love you.

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Speaker 7: We actually tried to have her call in so you

390
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Speaker 7: could apologize, but she's still.

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Speaker 1: Very terrible. How can I make it up to her?

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Speaker 1: I wouldn't leave it alone. I think you should walk

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Speaker 1: away from.

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Speaker 6: You know what those stuffing at Thanksgiving Christmas? Right, Yeah,

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00:17:18,840 --> 00:17:20,720
Speaker 6: so we could do it in a couple of weeks.

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Speaker 4: We could.

397
00:17:21,160 --> 00:17:23,200
Speaker 1: Yeah, Gandhi looking for that hot move.

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Speaker 5: You know what if we didn't do stuffing, we did

399
00:17:25,880 --> 00:17:28,440
Speaker 5: a different dish, a different dish, like a pasta dish

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00:17:28,520 --> 00:17:28,960
Speaker 5: or something.

401
00:17:29,040 --> 00:17:33,639
Speaker 1: Oh, of course I do.

402
00:17:33,840 --> 00:17:36,600
Speaker 2: I was I just heard you do, like a commercial

403
00:17:36,600 --> 00:17:40,360
Speaker 2: for some Italian food Mamma Mansini.

404
00:17:40,400 --> 00:17:41,639
Speaker 1: She's gonna buy from Mamma man.

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Speaker 4: I make a great lasagnia.

406
00:17:45,200 --> 00:17:48,480
Speaker 1: I do bejamlan, not ricotta. No.

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00:17:48,560 --> 00:17:53,800
Speaker 4: No, I do ground beef. Oh yeah, I do ricotta beef.

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Speaker 1: Yes. I would never whatever I use in a garden's

409
00:18:00,040 --> 00:18:03,200
Speaker 1: recipe because I always wanted to be one of her gays.

410
00:18:03,640 --> 00:18:05,760
Speaker 1: She has so many gay friends anyway. Yeah, but you

411
00:18:05,760 --> 00:18:07,800
Speaker 1: know what she does. She puts a little goat cheese

412
00:18:07,800 --> 00:18:09,160
Speaker 1: in it as well to give it a little tang.

413
00:18:09,160 --> 00:18:12,359
Speaker 1: It's really good. No one likes that idea. Hey, I

414
00:18:12,400 --> 00:18:14,159
Speaker 1: got a special surprise coming up for you in a second.

415
00:18:14,200 --> 00:18:16,240
Speaker 1: Don't don't guess out loud what it could be, but

416
00:18:16,280 --> 00:18:17,879
Speaker 1: you're gonna you're gonna love this phone call that's on

417
00:18:17,920 --> 00:18:21,320
Speaker 1: the way. Also, my favorite advice from Bobby Flay. Someone

418
00:18:21,359 --> 00:18:24,680
Speaker 1: asked him the best state knife recommendation. He said, buy

419
00:18:24,720 --> 00:18:26,080
Speaker 1: a more tender steak.

420
00:18:27,640 --> 00:18:32,560
Speaker 2: That I saw great team in the hallway. He's like, uh,

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00:18:34,600 --> 00:18:37,080
Speaker 2: do I have to spend fifteen dollars on steak knives.

422
00:18:37,119 --> 00:18:41,880
Speaker 2: I'm like, dude, just buy a better steak, Like, who

423
00:18:41,920 --> 00:18:42,840
Speaker 2: cares about the knife?

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00:18:42,880 --> 00:18:46,400
Speaker 1: Wait a minute. He's been asking about state knive recommendations

425
00:18:46,400 --> 00:18:49,000
Speaker 1: for like three weeks now, Ye, why does he do?

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00:18:49,119 --> 00:18:49,959
Speaker 4: Yeah, he has been doing.

427
00:18:50,040 --> 00:18:52,520
Speaker 1: I worried. We have a big surprise for Bobby. We've

428
00:18:52,520 --> 00:18:56,160
Speaker 1: got to talk about Bobby Flay's holiday throw now it's

429
00:18:56,200 --> 00:18:58,960
Speaker 1: already on, I mean, seven episodes of Bobby Flay Excellence.

430
00:18:58,960 --> 00:19:00,920
Speaker 1: We'll get to that in a second. A special surprise

431
00:19:01,000 --> 00:19:02,840
Speaker 1: on the way for you, mister Flay. Just hang on,

432
00:19:02,920 --> 00:19:05,040
Speaker 1: Let's talk about Beat Bobby Flay Holiday Throwdown.

433
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Speaker 2: Okay, So the deal with this is that it's it's

434
00:19:07,359 --> 00:19:11,440
Speaker 2: a holiday version of Beat Bobby Flay. Obviously sance the name,

435
00:19:11,520 --> 00:19:15,600
Speaker 2: but it's it's all the like chefs and hosts that

436
00:19:15,640 --> 00:19:17,640
Speaker 2: you see on Food Network all times. So it's basically

437
00:19:17,960 --> 00:19:20,880
Speaker 2: it's very sort of in house, so to speak. And

438
00:19:21,480 --> 00:19:24,360
Speaker 2: you know, and we and we create teams. Usually there's

439
00:19:24,400 --> 00:19:27,239
Speaker 2: not teams cooking on Beat Bobby Flay. It's individuals, but

440
00:19:27,359 --> 00:19:28,800
Speaker 2: you know, we kind of team up and it's really

441
00:19:28,800 --> 00:19:31,520
Speaker 2: really fun and it's very competitive because as you can imagine,

442
00:19:31,560 --> 00:19:32,439
Speaker 2: all these chefs want to win.

443
00:19:32,680 --> 00:19:35,440
Speaker 1: Ye hey question, You know what with all the egos

444
00:19:35,480 --> 00:19:37,159
Speaker 1: that are rolling around at the Food Network, there's no

445
00:19:37,200 --> 00:19:39,240
Speaker 1: egos at Food Nework. There's a lot of networking names

446
00:19:39,400 --> 00:19:43,520
Speaker 1: on there. It's okay to have an ego. That's a

447
00:19:43,520 --> 00:19:45,159
Speaker 1: part of the art and that's good. But have you

448
00:19:45,400 --> 00:19:47,600
Speaker 1: is there anyone in the chef world that is so

449
00:19:47,600 --> 00:19:50,440
Speaker 1: so loved but you have eaten their food and you're thinking,

450
00:19:50,480 --> 00:19:53,680
Speaker 1: I don't get it. You don't know names. I mean, of.

451
00:19:53,680 --> 00:19:57,480
Speaker 4: Course, okay, do you think anybody does that.

452
00:19:57,440 --> 00:20:01,040
Speaker 1: For your food, I'm sure you. Everybody has an opinion.

453
00:20:01,840 --> 00:20:03,560
Speaker 2: I've never had a bad meal. Listen, I have a

454
00:20:03,640 --> 00:20:05,359
Speaker 2: biscuits here. Once you guys threw me out of the

455
00:20:05,480 --> 00:20:06,280
Speaker 2: at the studio.

456
00:20:06,080 --> 00:20:07,840
Speaker 4: That because your bobby flat you don't bring biscuits.

457
00:20:08,000 --> 00:20:10,560
Speaker 1: Becos are good. I love biscuits. What's your problem with.

458
00:20:10,640 --> 00:20:12,040
Speaker 4: And it wasn't enough? Isn't that what we were?

459
00:20:12,119 --> 00:20:14,720
Speaker 1: Scary? You're so quiet today, you know just I'm observing.

460
00:20:14,920 --> 00:20:15,240
Speaker 1: You know what?

461
00:20:15,280 --> 00:20:17,560
Speaker 2: I realized I don't have a restaurant in New York City.

462
00:20:17,560 --> 00:20:18,600
Speaker 2: He doesn't ask me for reservation.

463
00:20:20,000 --> 00:20:24,040
Speaker 1: Well, no, he's already ready to ask you for a

464
00:20:24,080 --> 00:20:26,160
Speaker 1: reservation at the new place you're opening up in last years.

465
00:20:26,160 --> 00:20:28,280
Speaker 1: I'm gear enough that I can't wait. Yes, Vegas is

466
00:20:28,280 --> 00:20:32,160
Speaker 1: his move. It is. Do you get tired of your

467
00:20:32,160 --> 00:20:34,199
Speaker 1: friends calling and trying trying to get into your Restaurant's

468
00:20:34,200 --> 00:20:36,359
Speaker 1: back today? When you have a lot of restaurants, totally honored.

469
00:20:36,600 --> 00:20:38,879
Speaker 1: I love when people call me. I hate doing that

470
00:20:38,920 --> 00:20:41,000
Speaker 1: because we have a good friend here, Mario Carbone, of

471
00:20:41,080 --> 00:20:43,120
Speaker 1: course here in New York City, and I never can

472
00:20:43,160 --> 00:20:45,760
Speaker 1: get into a restaurant, so I have to text him

473
00:20:46,040 --> 00:20:47,720
Speaker 1: and I always feel like such an idiot. I feel

474
00:20:47,760 --> 00:20:50,080
Speaker 1: like I'm like, he's like, great, here's Elvis wants a

475
00:20:50,119 --> 00:20:52,960
Speaker 1: restaurant reservation. But he's always very sweet and kind and says, no,

476
00:20:53,320 --> 00:20:56,040
Speaker 1: I you to come in. He says no, no, no, no,

477
00:20:56,080 --> 00:20:58,280
Speaker 1: He says, no, You're you're not being You're not being rude.

478
00:20:58,800 --> 00:21:00,119
Speaker 1: We love to give you a seat at the Have

479
00:21:00,160 --> 00:21:03,520
Speaker 1: you been to TERESI? Yeah, absolutely fantastic. It's one of

480
00:21:03,600 --> 00:21:06,080
Speaker 1: my favorite restaurants. They just started their first Michelin Star

481
00:21:06,280 --> 00:21:08,480
Speaker 1: just last week it was announced. Yeah, it's really good.

482
00:21:09,280 --> 00:21:11,080
Speaker 1: Take away. How important is it to have a Michelin

483
00:21:11,119 --> 00:21:13,439
Speaker 1: Star or two? It depends what your kind of restaurant is.

484
00:21:14,560 --> 00:21:16,000
Speaker 1: You know, there are restaurants in New York City that

485
00:21:16,040 --> 00:21:18,280
Speaker 1: are holding them all restaurants that have Michelin Stars. I

486
00:21:18,320 --> 00:21:19,639
Speaker 1: didn't know that. I thought it was only for like

487
00:21:19,680 --> 00:21:20,560
Speaker 1: the places that knowing.

488
00:21:20,920 --> 00:21:22,440
Speaker 2: I think, I think the people that really care about

489
00:21:22,440 --> 00:21:24,800
Speaker 2: Micheland Stars are like the you know, the very very

490
00:21:24,840 --> 00:21:27,359
Speaker 2: high in restaurants because they want two or three Michelin

491
00:21:27,400 --> 00:21:29,760
Speaker 2: Stars because they're competing at that level. I think, you know,

492
00:21:29,840 --> 00:21:32,359
Speaker 2: for more casual restaurants, I don't think it's it's it's

493
00:21:32,440 --> 00:21:33,959
Speaker 2: I mean, it's it's a really nice honor for them

494
00:21:33,960 --> 00:21:35,080
Speaker 2: to get it, but I don't think it's a big

495
00:21:35,119 --> 00:21:35,879
Speaker 2: part of their business.

496
00:21:36,200 --> 00:21:38,800
Speaker 1: But what about when you lose a star, Is that

497
00:21:38,960 --> 00:21:40,280
Speaker 1: just like the worst day of your.

498
00:21:40,200 --> 00:21:42,480
Speaker 7: Life, they can take them back.

499
00:21:42,720 --> 00:21:45,360
Speaker 1: Yeah? Am I hitting a weird nerve with this Michelin

500
00:21:45,359 --> 00:21:46,320
Speaker 1: star thing with you? No?

501
00:21:46,800 --> 00:21:48,600
Speaker 2: I had I had a Michelin Star, and this is

502
00:21:48,640 --> 00:21:50,440
Speaker 2: so weird. I had a Michelin Star in Las Vegas

503
00:21:50,440 --> 00:21:53,280
Speaker 2: at Mason Grille, which it shouldn't. That kind of restaurant

504
00:21:53,320 --> 00:21:55,879
Speaker 2: is not trying to get a Michelin Star, and they

505
00:21:55,920 --> 00:21:57,280
Speaker 2: gave us a Michelin Star, and then I think like

506
00:21:57,280 --> 00:22:00,840
Speaker 2: two years later they took it away, right, I didn't.

507
00:22:01,520 --> 00:22:03,560
Speaker 4: I never realized if you get a michel and stares

508
00:22:03,600 --> 00:22:05,280
Speaker 4: your prices going no, no, I don't know.

509
00:22:05,359 --> 00:22:07,040
Speaker 1: Actually that's a good idea.

510
00:22:08,400 --> 00:22:10,040
Speaker 5: What I was watching something the other day and the

511
00:22:10,119 --> 00:22:11,840
Speaker 5: lady was saying, why don't go to those restaurants because

512
00:22:11,840 --> 00:22:12,560
Speaker 5: they're more expensive.

513
00:22:12,880 --> 00:22:15,840
Speaker 2: Well, that's my point is that like three star Michelin

514
00:22:15,880 --> 00:22:17,880
Speaker 2: restaurants are going to be incredibly expensive.

515
00:22:18,240 --> 00:22:20,720
Speaker 1: You know, hey, we have a special surprise for you.

516
00:22:20,760 --> 00:22:23,119
Speaker 1: Are you ready? Yeah, I've been waiting. What's going on? Okay,

517
00:22:23,400 --> 00:22:25,919
Speaker 1: line nineteen, A very special person. See if you can

518
00:22:25,920 --> 00:22:28,680
Speaker 1: guess who this is by the sound of a person's voice. Hello,

519
00:22:28,840 --> 00:22:35,960
Speaker 1: is the mystery caller there? Who is this?

520
00:22:37,680 --> 00:22:41,320
Speaker 3: Good morning? How was your practice showing it medical?

521
00:22:41,960 --> 00:22:56,600
Speaker 1: It's oh, it's it's it's chef lattie languages French, you're Italian?

522
00:22:57,160 --> 00:22:59,320
Speaker 1: Have I have your best friend Bobby Flay here?

523
00:23:00,560 --> 00:23:03,040
Speaker 3: Oh? Well, you know that's why I called to talking

524
00:23:03,119 --> 00:23:04,040
Speaker 3: to mcflay.

525
00:23:04,560 --> 00:23:08,400
Speaker 1: How you doing that, Bobby? Play nice? Nice to hear

526
00:23:08,400 --> 00:23:10,080
Speaker 1: your voice. I didn't know you were still alive.

527
00:23:14,320 --> 00:23:17,240
Speaker 3: Funny jo, very funny.

528
00:23:17,640 --> 00:23:20,680
Speaker 1: By the way, Hey, schiff, it's not it's not Bobby mcflay.

529
00:23:20,680 --> 00:23:21,600
Speaker 1: It's just Bobby Flay.

530
00:23:21,640 --> 00:23:25,360
Speaker 3: There's no mac on it because I know, but he's

531
00:23:25,440 --> 00:23:28,680
Speaker 3: so I don't like him, so I called him mcflay. Know,

532
00:23:29,160 --> 00:23:32,240
Speaker 3: he's got a decorated shuffer like a me. You know.

533
00:23:33,920 --> 00:23:37,040
Speaker 1: Well, can you sound like you're drunk? What's going on here?

534
00:23:38,240 --> 00:23:41,200
Speaker 3: Well? Right now, I'm flying right now, Right now, I'm

535
00:23:41,200 --> 00:23:44,680
Speaker 3: in my private playing a bubby friends in Vienna. I'm

536
00:23:44,680 --> 00:23:47,919
Speaker 3: headed to have a dinner with the Prince of Morocco

537
00:23:48,480 --> 00:23:55,240
Speaker 3: at the hotel to Paddy you know, Bobby. Let me

538
00:23:55,280 --> 00:23:57,840
Speaker 3: ask you. You, Bobby, you fill private and you fight

539
00:23:57,960 --> 00:23:59,080
Speaker 3: it with everybody else.

540
00:24:02,080 --> 00:24:05,440
Speaker 1: I take the it's a valid question. You take the bus.

541
00:24:05,440 --> 00:24:06,920
Speaker 1: I take the Yeah. I like Greyhound.

542
00:24:08,000 --> 00:24:11,480
Speaker 3: Yeah you playhound bus. That's what you're doing with wings

543
00:24:12,760 --> 00:24:15,840
Speaker 3: might tell you my Plaine is so big. Of course

544
00:24:16,119 --> 00:24:19,320
Speaker 3: I have won my Ramona de seven sixty nine.

545
00:24:19,359 --> 00:24:19,760
Speaker 1: I fly.

546
00:24:19,960 --> 00:24:24,240
Speaker 3: You know what that thing I'm assessed without the ramone.

547
00:24:25,240 --> 00:24:31,000
Speaker 1: They're called the women, not woman, but Ramon. We're gonna

548
00:24:31,040 --> 00:24:33,240
Speaker 1: let you go. I'm sure you have turbulence ahead before

549
00:24:33,240 --> 00:24:35,560
Speaker 1: you land in U the south of France or wherever

550
00:24:35,600 --> 00:24:36,560
Speaker 1: you are. I don't know where you are.

551
00:24:36,760 --> 00:24:39,359
Speaker 3: We'll talk to you like I say goodbye to everybody.

552
00:24:39,520 --> 00:24:41,760
Speaker 3: That is such a Daniellian countess.

553
00:24:42,520 --> 00:24:46,840
Speaker 1: Never a boring moment with jeff Lettie. Wow, Oh my god.

554
00:24:47,200 --> 00:24:49,480
Speaker 1: All right, So I okay, so it's happening now. It's

555
00:24:49,680 --> 00:24:53,680
Speaker 1: UH Food Network's Favorites Bobby Flay Holiday Throwdown, which is

556
00:24:53,720 --> 00:24:55,080
Speaker 1: on until the end of the month. I want to

557
00:24:55,080 --> 00:24:58,160
Speaker 1: see this. Who who's your favorite to compete with HM

558
00:24:59,560 --> 00:25:04,439
Speaker 1: this year? Yeah, I'd say I love Michael Okay, you

559
00:25:04,520 --> 00:25:06,640
Speaker 1: like him? Yes? From Philadelphia?

560
00:25:06,680 --> 00:25:06,840
Speaker 3: Right?

561
00:25:07,960 --> 00:25:13,919
Speaker 1: No? No, no, wait, Elvis, have you watched my new

562
00:25:13,960 --> 00:25:18,960
Speaker 1: show Triple Threat? No, I haven't sweeping the nation? It is. Well, okay,

563
00:25:19,040 --> 00:25:21,080
Speaker 1: let's talk about Triple Threat. Why is it? Why in

564
00:25:21,119 --> 00:25:23,320
Speaker 1: your opinion, isn't sweeping the nation? Because I have watched it.

565
00:25:23,400 --> 00:25:26,360
Speaker 2: By the way, so it's three chefs, Brook Williamson, Tiffany

566
00:25:26,400 --> 00:25:29,439
Speaker 2: Darry and Michael Viltajo not from Philadelphia. They are the

567
00:25:29,440 --> 00:25:31,879
Speaker 2: house chefs. I have a speakeasy. I'm the host and

568
00:25:31,960 --> 00:25:35,000
Speaker 2: I'm like the matchmaker, and they're my house chefs. I

569
00:25:35,040 --> 00:25:37,239
Speaker 2: put up twenty five thousand dollars in cash, and then

570
00:25:37,280 --> 00:25:39,000
Speaker 2: I bring in one chef to take on all three

571
00:25:39,000 --> 00:25:42,000
Speaker 2: of them and if they if they can beat them

572
00:25:42,040 --> 00:25:44,080
Speaker 2: cumulatively over the night, then they get the money.

573
00:25:44,840 --> 00:25:46,240
Speaker 1: It's really it's really a fun show.

574
00:25:46,800 --> 00:25:49,200
Speaker 2: And it's all this is and it's like and it's

575
00:25:49,240 --> 00:25:52,240
Speaker 2: like there's no bells and whistles. It's all just great cooking.

576
00:25:52,480 --> 00:25:54,600
Speaker 2: I give them two ingredients that make sense together, like,

577
00:25:54,640 --> 00:25:57,119
Speaker 2: for instance, like steak and blue cheese, and they have

578
00:25:57,160 --> 00:25:59,439
Speaker 2: to make their you know, their best two dishes with

579
00:25:59,440 --> 00:26:02,520
Speaker 2: those ingredients. Sounds easy, but the hard part is there's

580
00:26:02,560 --> 00:26:05,040
Speaker 2: so many different directions you can go, so Anyway, long

581
00:26:05,040 --> 00:26:07,400
Speaker 2: story short, it's it's it's in its second season.

582
00:26:07,400 --> 00:26:09,320
Speaker 1: We're about to shoot the third season. It's going really well,

583
00:26:10,200 --> 00:26:15,920
Speaker 1: all right, freely. One of your most important valuable tips

584
00:26:15,920 --> 00:26:17,840
Speaker 1: for preparing Thanksgiving meal.

585
00:26:17,960 --> 00:26:20,520
Speaker 2: Chicken stock, hot chicken stock on the back of the

586
00:26:20,680 --> 00:26:23,720
Speaker 2: stuff on the back of the stove with a ladle

587
00:26:23,760 --> 00:26:26,400
Speaker 2: in it, so that after you slice your turkey, after

588
00:26:26,400 --> 00:26:29,800
Speaker 2: you take your dressing out, and you and also you

589
00:26:29,800 --> 00:26:31,399
Speaker 2: have your gravy ready to go, you can use the

590
00:26:31,480 --> 00:26:36,280
Speaker 2: chicken broth to warm the warm and uh warm warm.

591
00:26:36,320 --> 00:26:39,000
Speaker 2: The slice turkey also brings the sort of juiciness back

592
00:26:39,040 --> 00:26:41,960
Speaker 2: to it. You can put slits in your dressing and

593
00:26:42,000 --> 00:26:45,359
Speaker 2: then put some of the hot chicken broth into it

594
00:26:45,400 --> 00:26:47,800
Speaker 2: so it heats it up within it. Also, if it

595
00:26:47,840 --> 00:26:49,560
Speaker 2: was dry, it's not gonna be dry anymore. It gonna

596
00:26:49,560 --> 00:26:52,240
Speaker 2: be you know, obviously we'll have like a good moisture

597
00:26:52,280 --> 00:26:54,920
Speaker 2: to it. And then and then the the last thing

598
00:26:54,960 --> 00:26:57,240
Speaker 2: is the gravy. Like when gravy sits there, what happens.

599
00:26:57,240 --> 00:26:59,640
Speaker 2: It gets thick, it gets cold, Put a little warm

600
00:26:59,720 --> 00:27:01,879
Speaker 2: chickens back in there, thin it out, heat it up,

601
00:27:01,920 --> 00:27:03,879
Speaker 2: and you're ready to go. The hardest thing to do

602
00:27:03,960 --> 00:27:06,160
Speaker 2: for anybody, whether you're a professional cook or somebody who

603
00:27:06,200 --> 00:27:08,359
Speaker 2: just cooks once a year. Is getting the food on

604
00:27:08,400 --> 00:27:10,680
Speaker 2: Thanksgiving hot to the table and chicken broth is the key.

605
00:27:11,400 --> 00:27:13,880
Speaker 1: There you go. Well, I tell you when you come

606
00:27:13,920 --> 00:27:15,560
Speaker 1: on our show, and I've said this a million times,

607
00:27:15,720 --> 00:27:17,919
Speaker 1: people love it, People love your energy. I love it

608
00:27:17,920 --> 00:27:19,320
Speaker 1: when you're on our show. I just I wish you

609
00:27:19,359 --> 00:27:21,440
Speaker 1: were here more. I know it's way uptown. We're upstate

610
00:27:21,480 --> 00:27:25,040
Speaker 1: New York. Basically, please come see us again soon, you promise.

611
00:27:25,080 --> 00:27:26,359
Speaker 1: Thank you so much for having me. And you know

612
00:27:26,359 --> 00:27:28,320
Speaker 1: I've been waiting for my for my job offer for

613
00:27:28,359 --> 00:27:30,280
Speaker 1: twelve years now, So.

614
00:27:30,440 --> 00:27:31,200
Speaker 4: Don't tempt him.

615
00:27:31,200 --> 00:27:33,760
Speaker 1: He might give you a scary wants to retire. I

616
00:27:33,840 --> 00:27:35,360
Speaker 1: know how to buttons.

617
00:27:36,560 --> 00:27:41,359
Speaker 4: That makes one of you.

618
00:27:42,720 --> 00:27:43,840
Speaker 1: Damn you really are.

619
00:27:43,880 --> 00:27:47,160
Speaker 2: I don't mess with Danielle. She can keep your job.

620
00:27:48,040 --> 00:27:50,040
Speaker 1: None of us messed with Danielle. That's a smart move.

621
00:27:50,400 --> 00:27:52,199
Speaker 1: We love you, Bobby. Please come back and see us

622
00:27:52,200 --> 00:27:52,600
Speaker 1: again soon.

623
00:27:52,720 --> 00:27:53,080
Speaker 2: Promise.

624
00:27:55,440 --> 00:27:57,959
Speaker 1: The Good Morning Show are on.

625
00:27:58,560 --> 00:27:59,000
Speaker 3: We're live.

626
00:28:00,080 --> 00:28:01,680
Speaker 1: Elvis Duran in the Morning Show