Without commenting on the correctness of the article one way or another, this line is hysterical:
Could you elaborate on that? I wasn’t aware of this, and some cursory googling isn’t turning anything up.
IIRC a big part of her chefography was about her battle with agoraphobia. Someone here mentioned that what she said on Oprah had a totally different story about her early life. Can’t remember more.
I don’t like him. He’s just a plain ass, but that doesn’t mean he can’t cook good food. It’s not really my preference, but what I’ve seen the few times I had to watch looked decent. I notice the same kind of thing on Top Chef.
But he’s still an ass and I don’t even like to watch him lose.
Anyone else find it ironic that we’ve dragged Bobby Flay into the BBQ pit?
Edit: Drain Bead’s link makes me realize why: he never seems to like any one else’s cooking. How can that be? Ass.
Don’t leave us hanging. Dish!
Marc
Okay. I 'm open to your opinion.
Yes. I’m aware that plenty of people love fat. I sometimes eat rich food like that myself. Yes, it’s very good. I admit though, I tend towards the healthy less oily type of food, and that can be just as good in my opinion. And I understand why some people wouldn’t like the food prepared on iron chef. Fact is, all chefs (including even Bobby Flay) have to cook exotic things. But I’m really open minded when it comes to food and almost anything I see plated I would eat and probably enjoy.
To be honest, I really don’t care that Bobby Flay has his own shows where he does his own fatty foods, and I don’t watch them. It’s just the fact that he’s obnoxious, kind of ruins the purpose of the whole iron chef idea with his cooking, and repeatedly seeing the commercials really bugs me sometimes.
Forget #2. When I posted this thread. I really didn’t try to get much of a point across. I really was trying to joke around. Bad idea, I guess. My apologies.
I have to disagree that Bobby Flay uses just as much fat as everybody else. No other iron chef seems to get the remarks he gets about how he didn’t incorperate the taste of the secret ingredients from the heavy flavours he puts.
Alright, I’ll put aside the cuttingboard incident. But the cutting board incident isn’t the only obnoxious thing he did. In that same battle, he also complained his equipment was “inferior” in that battle with Morimoto. And let me guess. This is a soap opera too? Sorry, but you can’t blame Bobby flay’s obnoxious personality soley on “soap opera”. It’s because of the celebrity mentality that has developed where all famous people have to be arrogent. And it really bugs me. You can also say the celebrity mentality is a “soap opera” because it’s brought upon people, but really it’s a choice, and Bobby Flay chose to be obnoxious and arrogent because that’s the mentality on celebries in general.
Well, I really don’t see why some of the other iron chefs should be more capitalized too then.
And other chefs are popular to other folks, yet they don’t get their line of products.
Yes, but he’s still been a fix on throwdown (and the chowder story wasn’t the only one). And just because he does something hat he generally loses in does not make him not arrogent. Arrogent people may want to stunt and have pleasure in beating people in their own game, just saying.
No, not all chef’s are arrogent as hell, they choose to be because it’s the new celebrity mentality, doesn’t make it any more righteous to be arrogent that the mainstream celebrity chefs are. And plenty also aren’t arrogent. I’m not saying he has never been a good sport, he’s just had unsportsmanlike moments that I didn’t like.
Yes he’s expanded his fare, but he really sticks with the same thing which inneffectively gets the taste of the secret ingredient taste out. No matter how much you may resent it, iron chef is about being versatile and incorperating the secret ingredient in a variety of different ways rather than just a plain old cooking showdown where the food that tastes best wins.
Forget #10 as well. That was just a stuid joke on my part.
I think this has already been pointed out to you earlier in the thread, but I found some links for you to follow.
Mario Batali
Cat Cora is working on a brand
Rachel Ray
Wolfgang Puck (single battle Iron Chef)
Seems that if you’re a chef on Food Network and you want a brand, you get one. Your phrasing of “they don’t get their line” seems to imply that there are popular chefs that are being are being denied the ability to have a brand they can call their own. This really doesn’t seem to be the case.
[QUOTE=Crackhead06]
ten reasons why I’m pitting Bobby Flay.
- He can never cook anything that is not full of fat, cream, fat, butter, and did I say fat? Then the judges compare him to someone else’s undrenched cuisine. This is like comparing a delicious fresh fruit to a mousse-smothered chocolate chip cheesecake–with bacon.
QUOTE]
To quote my favorite line from “Malcolm in the Middle” as spoken by Reese- “Fat is the channel which flavor travels through” Which he responded to after being introduced to non-fat tofu piece of crap.
I see Throwdown with Bobby Flay as basically Food Network exploiting Bobby Flay hatred. Think about this: they put Flay up in a plane and send him to Bumblefuck, Alabama to get the shit kicked out of him by some little old lady who’s been making biscuits every day for about a hundred years. The audience for the show is people who enjoy even a chance that Bobby Flay might get humiliated in front of a large crowd of hostile rednecks.
That Flay seems to be a good sport about it actually made me think he might be not such a toolshed.
Now I really don’t get this hatred of tofu. I’ve had it, and personally, I love it. And I bet you half the people who say they hte tofu havn’t really tried it. I really don’t like it when any food considered “healthy” is autimatically thought of as this crap food.
Bleh. You can have all the tofu…I’ll take the fat encrusted cheese cake.
-XT
Deep-fried fat encrusted cheese cake.
With bacon!
Nope, I remember it too. It was the same episode with that one guy who became a baker and had a show on Food Network for awhile–wow, I can remember the episode so clearly, but I can’t remember that guy’s name or his show! She lied about her husband and how she pulled herself up from her own shoestrings.
I personally hate Bobby Flay, and I don’t have any good reason to. I just hate his jerk face. I didn’t know whether to laugh or gape when he accused that girl of being too arrogant.
But Sandra Lee deserves a pitting more than anybody else on the planet. We’ve taken to calling her show Semi-Half-Assed. The “food” she inflicts on the world isn’t cheaper or more convenient. I’ll never forget when she made mashed potatoes (for Thanksgiving) with frozen roasted potatoes and packaged alfredo sauce. Now, I went to Food Network website so I could post the recipe as proof, but in a sickening display of revisionist history, all her mashed potato recipes have real potatoes. But that’s okay, because I have the Google on my side, and I have found proof. You should read the whole thread. it’s hilarious.
My point is, hate on Bobby Flay all you want, but please remember that Sandra Lee is literally the worst human being on the network.
MMmm…! Bacon…
-XT
I have tried several different preparations of tofu. I have not liked a single one. I see no reason to subject myself to tofu ever again.
D_Odds Have you been taking your tofu straight? If so, that is a bit like expecting to like plain toast. The trick to tofu is to find a texture that you like (personally I like extra-firm) and then use it in whatever flavors you like (since the bean curd itself hasn’t got much taste). You can make a really nice curry with tofu, it tastes great in miso soup with or without buckwheat noodles, it’s good in a salad (especially the ginger flavored kind) with lots of fruit and nuts. And this is a food that has real health benefits for your body.
Now undoubtedly if Bobby Flay had tofu for the special ingredient he’d, um, roll it in honey and bbq sauce, stick it in a food processor with ground pork sausage, coat it in cornbread, and then deep fry it in duckfat…oh and cover it in a sauce of blended cheesecake–with bacon! 
More to the point though: I think Crackhead’s point is getting a bit lost here. As I understand the guy his beef with Flay–(perhaps I should say his lean ground turkey with Flay)–is not that Flay’s food doesn’t taste good. Rather, what Crackhead seems to be saying is that it’s a kind of cheat since it’s easy to make food taste good (especially for US judges who love this kind of fare) when it has a lot of fat and sweet flavors.
I’ve definitely noticed this trend: for example, Battle Spinach, a few weeks back put Flay up against someone cooking in a Japanese style. Whereas the Japanese-style chef did a lot dishes that involved actual spinach leaves looking rather spinach-y, two Flay dishes I can recall were creamed spinach and–I kid you not–spinach-flavored macaroni and cheese. Now, sure, if you love macaroni and cheese and if you love cream you’ll be happy to let spinach come along for the ride. But it’s a bit ridiculous to compare those flavors to a preparation that is based largely on the actual texture and flavor of a spinach leaf, no? And I think it’s absolutely true that some of the Iron Chef judges are suprisingly unaware of how biased they are toward the highly-fatted and highly-sugared dishes; they seem positively to crave it. But the truth is the more you eat of that kind of food the less your taste buds can appreciate the subtleties of something like a really beautifully-prepared vegetable.
Vent away Crackhead 06. Your healthy vibe rocks.
Duff? Ace of Cakes is the show - his bakery is Charm City Cakes.
That might inspire me to try tofu again. Otherwise, I can live without. I’ll take my soybean whole, in the shell, boiled and salted.
Hey, that’s enough to make me lift my cutting board over my head and yell, “Endama-me!! Endame-me!! Endama-me!!” 
Nope, definitely not him. It’s a young African-American guy who used to be a lawyer or something and decided “Fuck this! My passion is in cake!” Ahh, it’s Sugar Rush with Warren Brown.
Anyway, the story that the Food Network tried to sell about Paula Deen is that her husband left her for a younger woman when her boys were very young. So she had to start supporting herself by making box lunches (or something) that she and her boys would peddle, and eventually that became her catering business. She never left her house because she was cooking all the time to make ends meet! It was all very tragic. The reality is that she didn’t leave her house because she was agoraphobic, her boys were quite a bit older when she separated from her husband, and she left him, not the other way around. She didn’t begin her catering business until after she left him, and her boys did deliver the food, but not on their little bikes. Her ex-husband also gave her money to help her open her own restaurant.