Bobby Flay’s Restaurant Will Have a Room Dedicated to French Fries (Extended) | The Tonight Show

That's a good entrance right there. You've never run the New York City Marathon? I mean, there's a theme here. It really surprises you. Have you ever? I've run it three times. Thanks for asking. Wow. You did run it three times. I have to say, it is the best way to see New York City. Even if you run it really slowly, it doesn't matter. It is amazing, because every neighborhood is different. All the crowds come out. They get you home. It's amazing. It really is. I think there's other ways to see the city. You're like, I'm still not doing it. Watch on TV, yeah. Tour bus. I've been out. I've rooted people on. I probably rooted you on, yeah. Yes, I'm sure you have. It is kind of amazing. You know what's fun is when we do the show on, I guess, this Monday's show, a lot of audience will show up with the medals. Of course. And it's pretty cool. They don't take them off for like three weeks. They got the medals on. No, that's when you unfollow people on Instagram, too. You go, I get it. You ran it. I get it. Dude, 26.2, like, you want some cred. You're like, I ran it. Yeah, no, I could never run one mile. You could be a lot in that kind of shape. I will tell you, by the way, it relates to you. I'm a big fan of yours. I've known you for a while. I have all of your cookbooks, or a lot of them. You don't have them all yet. How many do you have? I'm working on my 17th. No, I don't have 17. No. Is that right? How many do you think you have? At Ballpark, I probably have six or seven. Six, all right. So I'm going to get you the other 11. We're going to fill you in. I would love that. Yes, absolutely. Thank you. But my dad got me a present for Christmas pretty recently, I want to say, of yours. Bobby Flay Fit. Oh. Which is good. He must have got that on a discount table, because that's like six years old now. Ha, ha, ha, ha, ha, ha. Maybe it was six years ago. 80% off. Here you go. Yeah, no, but he got this book for me. But I also, it's kind of like a backhanded gift. It's like, hey, here's, it's called Get Fit. Oh, Bobby Flay Fit, yeah. Yeah, my dad's like, hey, you're looking a little doughy on me. Yeah, you know. But anyways, he got me this. But it's a great cookbook, great photos, by the way. I do love your cookbook. I love your stories. And I made a vegetarian chili out of this book that is unbelievable. And I go, well, I don't know if it's going to be as good without meat in it or whatever. But you're not a vegetarian, are you? No, I do have some fun. Oh, good, because I'm cooking pork later. Yeah. Just so, just so. Yeah, no, I love it, yeah. Yeah, I had to tell you, tell a quick story, because I don't even know if you remember this, but this is a Jimmy Falun good guy story. Oh, man. So you're like, uh-oh. No, no, no, really. So Giada De Laurentiis, who you've had on the show before, good friend of mine, she and I were going to do a daytime talk show. And you know how, like, you know, whenever a new show starts to get a little bubble, you have to do, like, pilots, and you have to see how it goes, so to speak. Yes. And we used Rachael Ray's audience one day as a surprise. They were all in, just like you guys are here. And Giada and I came in, and we took over the stage, and we did our kind of bit back and forth, you know? And you agreed, you don't even remember this, you agreed to be our, like, guest that we interviewed. It was never going to air anywhere, and you just did, like, you were just like, you know what? I'm going to do it for you. You've been on my show. I'm going to pay you back. And, like, you were amazing as our guest. The crowd went crazy. I just want to let you know, the show never went anywhere. What happened was, they thought that Giada and I had great chemistry. It was, you know, we were really, you know, killing it. They did say that the guest segment was not compelling. That's ridiculous. That is ridiculous. That is not true at all. It's not true. But, you know, that was a bunch of years. And, you know, just thank you for just being, like, you know, just part of it, you know? It's so awesome. You're a good man. You know, it's tough to book these things, and you never know what show's going to work and not going to work. But I'm a big fan of you and Giada. So I go, yeah, if you guys are doing anything, I'll show up to the party. OK, you heard that, right? OK, just want to make sure. Well, let's talk about Brasserie B. Oh, yes, Brasserie B. So Brasserie B is my new restaurant that I'm opening in Las Vegas. I'm going to bring a lot of different of my own flavors to it. I'm known for, like, big flavors, lots of chili peppers, you know? But you went to Conair. Yeah. I went to the French Culinary Institute in 1984. Is that right? Yes, it is. And I think I have a photo here. Did you cook for Julia Child? Yes, I cooked for Julia Child's 80th birthday. Amazing. Look at this. I mean, I had to, yeah. Is that actually a thing? Yeah. There I am. I'm one of these people here. That's pretty cool. Well, Julia Child, I have to say, I was lucky enough to spend a little time with her, you know, when she was alive. And she was so incredibly gracious to everybody in the restaurants. The one thing about Julia was she knew, in the best way, how important she was. Meaning, she would come into a restaurant, before she sat down, she would go into the kitchen and shake everybody's hand, from the chef to the dishwasher. And, yes, absolutely. And she was amazing. And Julia liked to have a good time. I was lucky enough also to have some lunches with her. And she would sit down and she would call the server, and she'd say, I'm going to have an upside-down martini and keep bringing them until I tell you to stop. What is an upside-down martini? That's what I said. I was like, what's an upside-down martini? She said, it's mostly vermouth with a little bit of gin. It's the opposite. Yeah. Wow. She went for it, Julia. Lots of butter and lots of upside-down martinis. She lived for a very long time. She's a legend, come on. Absolutely. So you're opening up, this is exciting. So you get this brasserie, and you're saying your French fries. Oh, yeah. Well, here's my thing is I want to thank the French right now for giving us the best dish of all time, French fries. Everybody wants French fries, no matter what. Yeah. Talk to me about this, because I was asking you about this backstage and you actually said that you built a whole separate room just for your fries. In the kitchen. And that gets me excited. In the kitchen. Here's the thing that a lot of people don't understand. In the kitchen, well, first of all, in my kitchen that I'm building now, there's going to be a room dedicated just to making French fries. And most people don't understand this. It really takes two days to make real French fries. What goes into making, I think you go, oh, you get French fries. You want the process? Yeah. Oh, you want the full process. I want to know. We all want to know. Here's the way it works. So you take like a russet or an Idaho potato. You peel it. You cut it into what looks like French fries. You throw it into cold water. You let it soak overnight. You change the water a couple of times. You get the starch out. Well, they, so already that's a step I didn't know. Well, it takes a long, yeah. You have to, so you get the starch out. Then you pat them dry. And then you blanch them at lower, at a lower heat, like maybe 300 degrees in some cooking oil. And you cook them just until they're soft, but they're not brown. Cause it's not hot enough. So you basically, you're tiring out the French fry. You're getting it nice and soft, right? Definitely edit that. Yeah, yeah, yeah. So then, wait, where's the edit button? No, no, no. You can't control what we air. All right. So you make it real, you tire it to make it real soft, right? Yeah, you just taste. So you soften your potatoes. Okay. Then you give it a couple, give it a couple of minutes, and then you take, hope for the best. You hope for the best. And you give it a couple of, let it rest for a half hour or something. You're a better man than me. Then you try it again. And then, and then you try it again. You're all right. You take a blue pill, and then you go, yeah, here we go. Let's try this again. Let's see what's happening. And then you make it. Then you turn up the heat to 375. Oh yeah, get it hot. And then you brown them. Yeah. And they're crispy, and they're soft and delicious. And then that's it. Yeah. French fries. That's French fries. French fries. Ooh la la. That was the sexiest, that's the sexiest description of French fries that's ever been done. Can we talk about Beat Bobby play? Yes, we can. Holiday throw down. I don't, I've never been on Beat Bobby play. You know why I wouldn't go on? Because I don't want to ever beat you. I want to be friends with you. I really want you to come on the show. No, you don't. Yes, I do. No, I only go on, if you have a talk show, I'm on it. I don't want to go on a, You limit your scope. Yeah. I think I want to see you win. Yeah. I like it when you don't win, but I, you know, I created the show to get beat. So I'm okay with it. I once watched a marathon of you for, Eating your vegetarian. 30 hours of like Beat Bobby play was on food network. Really? It was, it was a three-day event. I watched every one. So you do do marathons. Oh yeah. Oh, that's a great joke. That's a great joke. What do you call that? Recall? No, callback. Callback, callback. Yeah, that's great. But anyways, this, the holiday throw down, you're taking on other food network stars. Well, yes. And the great thing about the, the holiday version of beat Bobby play is it's all the food network stars that people know who watch the network. So, and they all think that we kind of hang out together and live together anyway. So, which of course we do. Yeah. You live in one building, like the monkey. Exactly. Bunk beds. Yeah, exactly. And, and, but, but it is really, really fun. It's a great environment. Great atmosphere. It's rated so well. The first couple of years we do it. So people keep watching it. Yeah. I want to show everyone a clip. Here's a sneak peek at beat Bobby play holiday throw down. Take a look at this. Bobby. What? What's your take on the Turkey Tetrazzini? Well, this is like an old family recipe of mine. So I'm going to use a Turkey sausage that I'm spicing up with some Calabrian chili, egg noodles. I'm going to make a Fontina Bejamel to kind of layer it all together. Wait, so you're not actually cooking a Turkey. You're using Turkey sausage. Yeah. Well, there's Turkey and Turkey sausage, Katie. Burning each other. Why not? We have fun. It's like who's buried in Grant's tomb. Beat Bobby play holiday throw down premieres Tuesday on Food Network. We're cooking a dish from Bobby's new restaurant. When we come back, stick around everybody. Brats are in B.