Originally Posted by Constance
I know Bobby Flay is a very innovative chef, but hardly anything he cooks looks good to me. I guess it's just my Mid-western taste buds talking, but he doesn't seem to be able to cook much of anything without a hot pepper in it. And some of his combinations sound less than palatable to me. Sweet potatoes in clam chowder, for instance.
yeah, that IS different, but judging from the people who tasted it, and from the reaction of the judge, it must have been VERY good.
one of the things i'm learning from flay et.al on the food network is that i've been cheating myself in the area of creativity-esp. with sauces, soups, etc.
btw, since i'm from louisiana, it's almost impossible to cook anything without that "trinity" of onion, bell pepper, and celery. then, there's the roux.
those sauces he created for his steaks were interesting... i'd be willing to try them myself.