00:00All right, you know, I've been cooking for years, you know, and I cook up a lot of great episodes
00:06of Tank Cooks, you know, manja, manja, bon appetit, let's eat.
00:11Well, this time it's manja, manja, bon appetit, let's walk.
00:15Recently, I had a walk with Super Chef Bobby Flay, and of course, this walk is hydrated by Body Armor
00:23Flash IV.
00:24You know, in the hot summer, you really need extra hydration, and Body Armor Flash IV provides that.
00:31And you know, choose better, choose all natural, choose Body Armor, and well, let's get it ready to cook up
00:38a walk with Bobby Flay.
00:54I'm back with another walk in here, and this guy's a legend, you know, one of the greatest chefs of
00:59all time, Bobby Flay.
01:01Thank you for joining on our walk.
01:03My pleasure.
01:03I'm absolutely honored, you know.
01:05I try to dabble in cooking myself, although sometimes it's not always the, let's just say, sometimes it gets a
01:14little charred up.
01:15Well, like, what's your game in the kitchen?
01:18Like, what do you do?
01:18I just throw a lot of spices on everything.
01:20Okay.
01:21I spice it, I use those spices.
01:25Yeah, but that's good, because, like, people don't want bland food anymore.
01:28No.
01:28Like, you want to bring the flavor to the game, you know what I'm saying?
01:30I mean, if someone finds me a spice, I'm going to try it at least once.
01:35Yeah, absolutely.
01:36I mean, I have my big three.
01:38It's, of course, Accent, which is MSG.
01:42Totally MSG.
01:43Totally MSG.
01:44It says, and it always says on there, one ingredient, monosolium glutamate.
01:49Exactly.
01:50No, but it actually makes everything taste good.
01:52Yeah.
01:53But, like, for me, like, when people say to me, like, you know, how do I make, like, steaks and
01:57chicken and things like that taste really good,
01:59I always tell them to, like, bring, like, spice rubs to the game.
02:02Yeah.
02:02I think marinades are, like, overrated because they don't bring enough flavor to it.
02:07But, like, if you make, like, a really great spice rub, you, you know, rub it into the, like, the
02:12beef or the chicken or whatever you're cooking,
02:14and you put it on the grill, it, like, becomes part of, you know, whatever it is.
02:18I love lemon.
02:19Lemon pepper's another one I use a lot.
02:20Okay.
02:21I like that, too.
02:22No, but I'm very proud of you because, like, you're doing this the right way.
02:26Like, you're, you know, you're staying active.
02:29You're thinking about what you're doing.
02:31Like, for somebody, for, like, me, like, obviously, I'm around food all the time, you know, and it's, like, if
02:37I was, if I wasn't careful, I'd be, like, five million pounds, you know what I'm saying?
02:43You know, this is because I'm always around food and I'm always cooking and all that.
02:47But I have a couple of rules.
02:50Number one is if it doesn't taste good, I don't eat it.
02:55And that's, like, and, like, that's one of the things where people, like, even if they're not eating,
03:01they're not enjoying what they're eating, they still, like, finish it.
03:03And then, like, when I go to a restaurant, I only eat somewhere between half and three quarters of what's
03:08on my plate.
03:10Okay?
03:10And that cuts out, like, you know, anywhere between 25 to 50 percent of the calories.
03:16And as you know, calories in, calories out.
03:17It's, like, so important.
03:19And then my other rule is I don't eat late at night.
03:21And that's a hard one.
03:22That is a hard one.
03:23Because, like, you're sitting around watching a game.
03:25All of a sudden, you, like, you go to, like, the snack section of your cupboard.
03:29It's, like, it's hard.
03:30It's hard.
03:31Yeah, I have this one snack that's, like, the monkey on my back.
03:35Which is what?
03:36It is the Anticap Hot Fries.
03:39The what?
03:40Anticap Hot Fries.
03:41I don't even know what that is.
03:42It's, it's, it's...
03:44It's in a bag?
03:45It's in a bag.
03:45Okay.
03:46And, uh...
03:47Are they potato chips?
03:48They're not quite potato chips.
03:49They're, like, a fr...
03:51Like, a...
03:52A corn chip, like, fry thing.
03:54Yeah.
03:55That is really good.
03:56But it's kind of like a thin Cheeto that's, like, hot and spicy.
04:01Nice.
04:02All right.
04:02So you're out here in Tahoe.
04:04What, like, uh...
04:05Are you a golfer?
04:06I, uh...
04:07I'd like to pick it up.
04:08Yeah, it's a great game.
04:09I'd like to pick it up one of these days.
04:11I gotta...
04:11I gotta...
04:11I've played mini golf, and I've done a pitch and putt a couple times.
04:14Yeah.
04:15I just gotta...
04:15I just gotta get out on the course one of these days and learn how to play.
04:18No, it's good.
04:19Actually, I saw...
04:20You know, Dave thinks he has, like, a pretty good game.
04:23What do you think about Dave's game?
04:24He doesn't play that much.
04:25He has that bad shoulder.
04:26Oh, really?
04:27Yeah.
04:28Most of our golf is left to the foreplay boys, and some of them are actually pretty good.
04:33Yeah, for sure.
04:33For sure.
04:35I still haven't gotten invited to that internet tournament.
04:37Like, well, how do you get invited there?
04:39Well, just speak right to the camera.
04:41Say, Dave.
04:43Dave, what's up, man?
04:44I mean, can I get an invite?
04:46So, Dave and I go to the racetrack together a lot.
04:48Oh, it's Saratoga.
04:49Yeah, we spend a lot of time in Saratoga.
04:51I had a house on the same block that he has his house on, and, you know, we both are
04:58in
04:58the horse business and stuff, so we talk a lot about that all the time.
05:01He's very passionate about it.
05:04Yeah, I saw him with Lovely Gray last week.
05:06Yeah, exactly.
05:07I mean, he actually loves those horses.
05:10No, he does.
05:10He does.
05:11Okay.
05:15But, now, what are some of your favorite things to cook up?
05:19All right.
05:19So, I mean, especially like in the summer, obviously, you know, we hook up the grill.
05:26I like to cook over wood and charcoal.
05:29I like live fire.
05:31I know a lot of people love gas grills, but to me, like, if you really want to bring the
05:36flavor of the grill, you have to cook with wood.
05:38Wood or charcoal, even.
05:40If I had my choice, I'd do it every time.
05:42Yeah, totally.
05:43I mean, but I get the fact that it's like, you know, gas grills are, you know, easier.
05:49Like, you press a few buttons, turn a few knobs.
05:52Or, for like me, I'm lucky enough to have a gas grill at my apartment complex.
05:55Yeah.
05:57So, I'm just lucky.
05:58That's what you fire up?
05:59Yeah.
06:00Will you invite me over for dinner one night?
06:01Oh, sure.
06:02I'd love that.
06:03You know what I've learned, and I've never learned this in the past, is the steak at room
06:09temperature.
06:10Yeah.
06:11Well, that's important because this way the steak cooks nice and evenly.
06:15Yeah.
06:15And people don't think about that a lot.
06:17I mean, it's just one of those things where, like, even if you take the steak out of the
06:20refrigerator for, like, 15 minutes, it makes a huge difference.
06:23This way it will cook, like, nice and evenly.
06:26Yes, I just know.
06:29I've become, like, two or three times a week I make a steak on the grill, and it's great.
06:33I just love it this time of year.
06:35All right.
06:35So, help me out here.
06:38What's going to happen with the Mets?
06:40I don't know.
06:42David Stearns is just, he's so arrogant and smug.
06:45And he's just, his roster with these analytics just drives me nuts.
06:52Yeah.
06:52You're not into the whole data in baseball?
06:55No.
06:56You know, I miss the days when there's 300 hitters, when now 302 wins the batting title.
07:04It's not good.
07:05I know.
07:05It's crazy.
07:06The analytics isn't working.
07:07You know, I think today, if Tony Gwynn came up, they'd try to change him, and write him
07:14off as a guy who has no power, and he wouldn't even give a chance.
07:17That's right.
07:18And he's one of the greatest hitters of all time.
07:20And Rod Carew the same way.
07:21Yeah.
07:22Exactly.
07:22I mean, those guys made a living hitting singles and doubles.
07:25They don't value batting average, but yet teams with a high batting average always
07:29are like the best teams, and they just don't realize that a good level swing is more important
07:35than, yeah, you hit a home run.
07:37Good for you.
07:38I mean, striking out used to be considered taboo.
07:43Now they don't care.
07:44I know.
07:45And then you have pitchers throwing as hard as they can, and you wonder why their arms
07:48are falling off.
07:49They don't play the game smart anymore.
07:52So, if they offered you the manager job for the Mets, would you take it?
07:55Yes.
07:56You'd be fucking great.
07:58And at first, it would be like, I'd have to have an entire offseason.
08:03I'd instruct all my pitchers to get ready.
08:07If we're stretching you out, I don't want to see 100 fastballs.
08:11I want you to learn how to pitch.
08:13I want you to learn how to mix your pitches, and I want you to be durable.
08:17I want you to go 125 pitches before you pull you.
08:20I want your arms to be ready to go to long haul.
08:24None of this five and fly stuff.
08:26No, I know.
08:26There's no more complete games.
08:27Watch your chair.
08:28There's no more complete games anymore.
08:30No, it's ridiculous.
08:33But thank you for joining us.
08:34No.
08:35It's an absolute honor.
08:36All right, let's go to a Mets game.
08:37Let's do that one day.
08:38And you can cook me dinner.
08:39Yes.
08:40And I'm very proud of you.
08:40You look great.
08:41Thanks.
08:43Thanks a lot.
08:43All right, you got it.
08:44Thanks.
08:45My pleasure.
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