October 19, 2021 • 28 mins
In this episode of "Always Hungry" you will discover if Bobby thinks his food should be photogenic, how Sophie decides what to post on social media, and of course, listen closely to hear which famous dish Bobby is cooking for his very first attempt at a TikTok recipe.
For more information on "Always Hungry", follow the hosts on Instagram:
Bobby Flay's page: https://www.instagram.com/bobbyflay
Sophie Flay's page; https://www.instagram.com/abc7sophie
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
All right, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay, and I'm here with my
daughter and co host, and I'm Always Hungry. Sophie and
I gather around my stove to cook together. Well, you cook,
I asked the questions, and eat the food. If does
any food left, you come to the table together to
share a meal, connect as a family, and tell the
stories that matter to us. All Right, Sophie had this
(00:26):
episode today. I'm going to actually take a backseat because
we're talking about social media, and I would say that
you are five hundred times better than me at this
I just exist in it, and you help shape it.
You exist in it, but at a at a high level.
You You've got a lot of followers, Bob, Yeah, who
wants to follow me? All Right, So I'm gonna I'm
(00:49):
gonna do something today I've never done before. Oh, you've
never done this. I've done this. Do you know what
I'm doing? Yeah, you're making the TikTok pasta. Yeah. I've
never done a recipe off of TikTok ever, which I'm
clearly becoming. I'm in the minority on that because TikTok
is like all of a sudden become like the new
place that people get there. I find so many recipes
on TikTok. The most famous one I know of, the
(01:10):
one that's gotten the most chatter, the one that people
talk to me about, is this one where it's a
pasta dish with cherry tomatoes and feta cheese, one completely viral.
What's it called? What do you mean does that have
a name? I don't think I don't think it has
a name. Okay, it's cherry tomatoes, feta cheese, and I
think they use riggatony usually, but I I'm using penny
(01:33):
because that's what I have. There was like a shortage
of feta because this pasta went so viral, So I
looked it up, and you have to, like, the original
recipe is cherry tomatoes, not grape tomatoes. Although what are
these grapes? Hold on, these might be grape tomatoes, Um,
(01:54):
these are grape tomatoes. It doesn't matter, It really doesn't matter. So,
I mean, here's the one thing you have to understand,
Like there's been a lot of like variety on this
recipe and so like it's not baking, so like you
can kind of play around with it. If it was
a baking dish, you wouldn't want to do that. But
(02:14):
since it's like since we're basically, I mean, here's the
bottom line. You're taking some cherry tomatoes or grape tomatoes,
a little little tomatoes which you're usually sweeter than bigger tomatoes.
You're taking some some feta cheese, um, some olive oil,
and then I put a little crushed red pepper in there.
So it says the bacon for forty minutes. So that's
what we're gonna do. So I'm gonna put this in
(02:35):
a four hundred degree of him, and I'm gonna set
the timer, and then you cook pasta ahead of time,
so you know, I'm cooking the panay were don't let
that cook? And then fresh basil and then salt and pepper.
Basically that's the whole that's the whole shooting match, right, Yeah,
have you have you watched the video? I don't think
I have watched the video? Do you have it? Uh,
(02:56):
we could find it. It's not that hard to find.
I'm sure. That's so funny. Okay, alright, so today we're
talking about social media, which is no small subject. You know,
it's become such an important part of our lives. But
somebody who I really respect suggested to me something the
(03:18):
other day that I want to ask your opinion about.
She said, I think social media is on its way out?
Is that even possible? I personally don't think so, but
I mean maybe I don't know. I think of it
in the same way that people are like TV is dead,
but that it's just not the case. I don't. I
(03:40):
don't think so at all. Actually, do you think social
media is on its way out? No, I don't think
it's on its way out. I think, like anything, you know,
it was an amazing invention and it's been abused in
some ways, you know, and it's also listen, it's it's
made out information highway, you know, a thousand times faster
than used to be, so we get all this information. Sometimes,
(04:02):
you know, too much information is too much information, But
then again, we all are sort of starved to know
what's going on as soon as it happens, so you know,
you know, I don't know. I mean, it's very distracting,
it is, and I think after the year that we've had,
I think that people are are craving a more personal,
(04:22):
in person experience or experience yeah, of course, and you know,
hopefully that's what happens. But I don't, by I don't
think by any means that social media is on its
way up, because it's I think it's too useful of
a tool for so many different things. I mean, listen,
you we talk about are the difference of our generations
all the time on this thing. And you know, you're
(04:44):
I'm fifty six, you're twenty five, So I'm thirty one
years older than you, So I have three decades on you.
So like somebody who's my age looks at social media
much differently than probably you do in general. I mean,
I mean it's a very general statement, of course, but
like I mean, I still have, like at this moment
in time, I have like like like one point seven
million followers on Instagram, and so I'm not even sure
(05:06):
what that means. I mean, seriously, like who's following me?
I mean it's you know, it's obviously people that watch
the Food Network, come to my restaurants, books, etcetera. Who
knows why they decide to follow somebody, you know, and
you you know you've actually garnered some you know, you
have over a hundred thousand people following me. Now right.
I mean that's from your broadcast, from your Food Network appearances, etcetera.
(05:27):
It's just it's it's it's really interesting, you know. So
when you hear those numbers, I mean, even Nacho my cat,
I'm sorry to say this, Sophie, but he's got more
than twice your he's gotten where he's a very influential cat,
very influential followers. It's crazy, so like, it's really a
funny thing. And when you hear those numbers, they sound like,
(05:49):
you know, they sound like they're pretty that's a lot
of numbers. I will tell you something that is staggering
to me, which is, I would say the person with
the most followers on my show and Beat ever was
Gigi Adied. Now Gigi adid for for those of you
that don't know who she is, I'm not even sure
how that's even possible, but you know, she's probably the
(06:11):
most super famous supermodel in the world at this point.
She's also a spectacularly nice person. She came on Beat
Bobby Flay and she was you know, she was having
fun with it. Was I remember it was the Falafel Um,
it was the Falafel Show, and uh, she had had
apparently lots of experience making Falaffel in her life, and
she was like, came up to me and she's like,
(06:31):
you're not doing this right. I was like, okay, Gig,
I got it, and and and But one of the
things about her is that she's, you know, as popular
as she is, she's incredibly humble and she has to
live the social media life. I mean, somebody like her
has to live with it one way or the other.
And I'm sure she feels differently about it every single day.
But somebody asked her during the show, how many followers
(06:54):
do you have? And she was so humble and almost
embarrassed by the amount of follow that she has. She's like,
I don't even I don't even know. Like, of course
she knows, but she didn't want to even say the number.
I just looked it up. Seventy million, jesus, not seventeen seven. Oh, okay,
seventy million followers. So I mean that's like, I mean,
(07:17):
when you think about it, it's amazing because she's popular
and people aspire to, you know, how she runs her
life and lifestyle, etcetera. Lots of young women look up
to her, and it's also a lot of pressure. It's crazy,
an insane amount of pressure. Yes. I remember when I
(07:38):
was in school learning about you know, algorithms, and I
remember one of my professors saying, there's it's on Twitter.
There's such a small percentage of people that like really
run Twitter. What do you mean in terms of like,
like how many people there's there's a there's kind of
like a small amount of people with an insane amount
(07:59):
of followers on Twitter. And that's and they're really leading
the traffic on Twitter, which is really interesting to think
about because obviously there's so many people on Twitter. Um,
it was a very early social media platform. World of
social media, it was the it really was the first
big one, right, But it's interesting to me. Yes, so
Instagram obviously has become so the leader. When people say
how many followers do you have? They're they're only thinking
(08:20):
about that for us, you know. I know, I'm at
the very beginning of gen z and I don't know
that that's necessarily true with everyone that that's coming after me.
They might be talking about TikTok. I think for a
lot of these a lot of these teens and young adults,
now you know, Instagram is actually their second, their second choice. Okay,
all right, Well, I mean I'm not on TikTok yet,
(08:43):
so no, but you you've watched a lot of TikTok.
I have you enjoy TikTok? I do enjoy it. I mean,
I mean there's so much talent out there in incredible
times crazy. I mean I watch it. I don't watch
it for I mean, frankly, I don't watch it for food.
I usually watch it are like people who are dancing
or doing something cool. I mean, it's just so cool.
(09:04):
I'm like, there's some people like that, there's no way
that that's real, and then it's that it's real, and
you're like, I cannot believe that these people are so talented. Um.
But but I do want to talk to you a
little bit about like how do you decide So you're
a broadcast journaalist. You know, you have a very serious job,
and you know you work for a big broadcast company,
but you're also a twenty five year old young lady
(09:25):
who likes to go out and have fun with your friends,
and you know, like, how do you decide what you post?
If I have to think about whether or not I
should post something for more than ten seconds, I probably
shouldn't post it. Is that a new rule. I think
that's a rule that has circulated from you, from mom,
from Papa, my grandfather, about a lot of different that
(09:48):
applies to a lot of different things. So it's not
necessarily new. But I think that, you know, as you
get older, and obviously I, like you said, I have
a public and very serious job. I have definitely grown
to follow that much more every day. Yeah, but also
like I don't know, I don't need to share every
I I also don't need to share everything on social media.
(10:08):
I'm cool with that. A lot of people actually, a
lot of people always say to me like, or you
are you bombed? You can't post everything? And like, no,
I actually I don't. I don't want to post everything.
Not everything needs to be shared. Yeah, I totally agree
with you. I mean, listen, I mostly post the things
that I feel like I can be helpful with. So
usually it's food. Yeah, I mean, usually it's like a
(10:30):
dish from one of my restaurants, or maybe something I
cooked at home, or maybe I went out to a
cool restaurant that I that I really love that I
want to talk about. You know, I post about Nacho
because he's important to me. I post about you if
you do something like you know that's fun and interesting.
I mean, that's what I really that's what I really
utilize it for. I use it. I use it in
(10:50):
a really fun way. I don't usually use it in
in some you know, crazy serious statement way. Ever, it's
really about, you know, what I'm serving in a maufie,
that I have a brand new restaurant. Like That's what
I always feel like, that's what people want to hear
from me about. And so you know, I stay in
my lane all right, almost ready to eat, almost ready
(11:23):
to take out of the oven. All right. So I
have some Penny pasta. I mean, I think the classic
recipe had ring ring atony in it, but Penny is fine.
And then I'm gonna pop some basil, cut some basil,
some fresh basil. I love fresh basil too. It looks
(11:44):
like the looks like the TikTok videos. That's what I'm
happy about. Yeah, it's it's it's sizzling, Okay. So basically,
you take a fork and you mash it up. You
mash it up because you want the cherry tomatoes pop yea,
So describe what it looks like right, so right now
we have the cherry tomatoes or the grape tomatoes and
(12:05):
they're all sort of blistered um and hot and cooked,
and then the cheese is a little bit crusty on
the outside. Looks good. So we're gonna we're gonna crush
the tomatoes so that the juice has come out. WHOA,
be careful because it's hot, hot tomato juice. You just
do it all in the same castule pan. Yeah, this
(12:25):
looks great. Yeah, it looks great, all right, and you
mix it all together, right, yeah, Okay, Like whenever you
say to me, like, hey, Dad, I really liked that
video you did today, like I know that I did
something that you could have some relevance because you would
(12:46):
only say that to me if you really felt that way,
am I right? Because because I don't really hear from
you saying anything else. So when you every once in
a while, like every like every three months, you'll say, like,
I really like that video today, what is it? I
don't know. I think I don't know. I think I
really like explainer videos. It's something that I work on
(13:07):
a lot in my own job, and I think that
they work really well in social media, and I just
you know, someone who's as knowledgeable as you doesn't have
to go through and necessarily like explain every ingredient all
the time because we just we just trust that you
know what you're doing or you know best. But I
think it's it's so helpful and valuable to your audience
(13:29):
and no one wants to feel stupid or dumb or
like they don't know something. And I just feel like
you approach it in such a easy and kind way.
And yeah, it just makes you not seem like a
know at all, but you're not. You don't ever seem
that way. But do you know what I mean? I
don't know if I'm describing this correctly. Yeah, I was
hoping that you were going to say it was cool,
but that's not happening. No, that's not That's what I'm
(13:52):
talking about, Okay, cool? So alright, So you so you're
just saying that like you appreciate the like the the explanation,
the fundamentals, the basics. Yeah, right, don't assume anything, right,
that's really key. I mean, that's one that's really interesting
because I think that I think I get when I'm
trying to cook something from memory or following a recipe.
There's nothing worse than when I see a word that
(14:13):
I don't know, you know what I mean? And like
that doesn't always happen, but sometimes I'm just like I don't.
I mean, this is a stupid example, but it's like,
how am I supposed to? What is what is blanching
this vegetable? Really? Mean? You know what I mean? Like
it's there's things that you don't do every day and
you come across a vegetable or a fruit or an
ingredient or u technique that you don't understand, and you're like,
(14:34):
oh my god, this is so this is hard enough.
It's like I'm now I'm even more frustrated, right, which
brings me to you know, using social media for food,
for cooking, and so there has like listen, I started
at the Food Network? How old you so? I? How
old do you I? I started the Food Network probably
(14:55):
twenty six years ago. And the reason why I asked
you how old you were? It was be because you
were ten days old when I shot the worst show
in food television history called Grilling and Chilling. Best name,
best Name. I will take credit for the name I
named the show, and it was literally so bad. But
it's a cult favorite at this point. But it was
(15:17):
so bad. But you were ten days old, so I
always I always know how long I've been around there
since based on your age. What do you mean it
was so bad? It was terrible television. We shot forty
two shows in six days, that's seven a day, live
to tape, no editing, no stopping. We had to hit
the commercial cues live the tape. That's why I do
television so quickly. That's why to this day, I can
(15:39):
shoot two episodes to beat Bobby Flay before four o'clock
in the afternoon because I just go. I can shoot
five cooking shows literally in five hours. That's insane or less.
What are you running on, Jesus, it's not about running
on it? So how it was trained. I was trying
to shoot things live to tape. No there's by the way, Bobby,
there's no editing. We don't have money for editing. So
(15:59):
that's what we're gonna do. So that's how I learned
how to do it. And so and like we had.
It was me and this guy Jack McDavid, who I
have known forever. He's from Philadelphia and he was the
country guy. I was the city guy. It was like
this country city cook grilling thing outdoors, and it was
like we had no idea what we're doing that. I
know what I'm doing now, but it's like like we
really didn't know what we're doing it. We just kind
(16:20):
of there was no script. We just kind of went
for it. And in some ways that that show has
like some has some beauty to it with, you know,
without even knowing at the time. It was so incredibly
It was before the word organic was a word, but
that's what was happening. But like, but in terms of
being polished, it was terrible. But people still talk to
(16:43):
me about it this day anyway. So what I'm saying
is people are learning how to make dishes in less
than sixty seconds on TikTok, including you, And so how
do you feel about that? I mean, do you feel
like that's the way it's gonna go. It's gonna get
quicker and quicker pretty soon. There's gonna be ten second
videos on how to how to how to make like
(17:04):
five course meals. I mean, what is happening? I mean
there is something about like low and slow and you know,
doing things you know correctly and all that kind of
stuff that really, I mean not that not that TikTok.
TikTok clearly make there are short cuts that are that
are taken depending on who's doing the video, because ultimately
you can't do everything in that short a period of time.
(17:26):
But do you think that that's where it's all your
friends getting their their their culinary advice on TikTok. I mean,
I don't know if they're all getting their culinary advice
on TikTok, but we're definitely making a lot of TikTok
recipes for sure. But okay, so so when you want
to okay, so all right, so you guys want to
cook something. Are there particular people on TikTok that you
(17:46):
look at or you do you do search a dish? No,
I've never searched a dish. I mean I've mentioned him before,
but there's this um young man named Jeremy Shack who
I showed you that pin al of vodka recipe. I
think he's great and he I mean, his food is
beautiful if you follow him on TikTok or on Instagram.
I think he also has a website. I love his
food videos. But the thing is is, like, I'm not
(18:08):
a great planner in terms of thinking about what I
want to eat for the week. It's more so I'm
scrolling on TikTok at ten pm at night and I
come across like one of Jeremy's videos and I'm like, oh,
that looks so good. I'm gonna go to the grocery
store tomorrow and buy all the ingredients and make it
that way. So then, other than this dish that we're
making right now, you've never used social media for a
recipe social media? Have I used social media for a recipe.
(18:33):
It's not the way I search if I if I
need to know, like a classic dish, for instance, let's
just say it's componada. Do you know what componada is?
So componada is a is a as a classic Italian dish,
and it's it's based on eggplant, So it's egg plant
that's roasted, and then you add lots of different things
to it, you know, different herbs, different you know, there's
there's usually currents or raisins in it, and it's like
(18:56):
a dip. It's like an eggplant dip. And I'm like,
oh wait a second, I know for the ingredients that
are in a classic top Componada. But I know I'm
missing a couple like I'll go to Bone Appetite dot Com,
I'll go to Food and Wine or Civil War. To me,
these places have food integrity. So I know that I'm
going to find the classic, authentic Componata recipe somewhere amongst them.
(19:22):
I don't search it on Instagram. I go to the website.
An Instagram account that I follow for food recipes is
half Baked Harvests. I love her. Oh my god, she's
so I followed her. She's really good. Everything she does.
I I fall in love with her. Content is beautiful
and her food is delicious. Me and my girlfriends we
always make these chocolate chip and pretzel cookies. Yeah, they're
(19:45):
so Sophie. I have to say something. You don't ever
cook for me, and you never bring me anything that
you guys made or anything. It's never it's you've never
walked into my house bearing food gifts. Why is that? Well,
for obvious, I don't really know what you're confused. Well,
(20:08):
I'm just saying it's like, obviously, you just said these
things are delicious. Yeah, they're great. So we don't do
anything to be kind of cool. If you brought me
something from a half baked harvest that you really loved. Yeah,
I didn't know you, of course I do. I don't
just sit around your cooking all day like sometimes, what
do you mean only when you come over? It's weird.
(20:28):
I guess you're living a different life when I don't
see you. Okay, So we have the we have the feta. Good,
(20:52):
we have the feta. I put some crush rep peppers
in here. Yeah, that's what I did. You don't even
do that. And then let's say some pasta. I probably
made too much posta, but that's okay. And then what
I do is I seasoned the pasta with salt and
pepper before I mix it. Okay, why because you want
you want everything to be seasoned? Well, got it? We
(21:14):
mixes together right, all together? Ye get it nice and
creamy looking. So you guys so happy. It's so good.
So now, one of the tricks that I saw, and
one of the newspaper articles about this, was that you
saved the posta water is just in case it's too
dry and you add a little bit of the pasta water.
But you coot the pasta in case. I did save it.
(21:35):
But do you think we need it. I don't take
so actually it looks great. You like it? Yeah? And
then always, like any other dish, you add the fresh
erbs at the end, So we're gonna put the fresh
basil in there, Sophie. I've never seen you so excited
to eat my house please. I love how you were like,
You're like, yeah, I've never done a TikTok video before,
(21:57):
and then you read a newspaper article too, learned about
it rather than watch like the videos. You like it
so good? Yeah? Do you like it? I actually think
I like the goat cheese better, though. Do you think
the feat is a little grainy little? Maybe it's the feed?
It's pretty good though, so good. I mean, look, here's
the bottom line. It's tomatoes, baseball, and cheese. Right. It's
(22:18):
not a new combination of things that it's classic for
a reason. But I kind of like the process because
it's really easy. Do you want to eat this for
the rest of the podcast. One of the things that
I have not eaten yet that you have like been
(22:39):
inspired by social media is this Japanese egg sandwich thing.
What's it called the restaurant or the spot comb comb?
By god, it's so good. Yeah, ko, n b I,
what's the story? What's the story? Because because these guys
have actually used social media in a really smart way,
(23:00):
they just went viral on this one sandwich, right, and
it probably like helped their business enormously. Yeah. I think
was it Bonapetite that named the best restaurant of the
year one or two years ago? Yeah? Okay, oh my god,
that Excelatan, which is so good. Yeah, but I mean
it's it's very um, it's very photogenic, and that helps definitely.
I feel like you kind of have to be Now
(23:21):
do you ever think about that? What about your food
being photogenic? Okay, that's a great, great question. I mean,
this is a really interesting story. People are building restaurants
for Instagram. Yeah, Okay, I don't do that. I just don't.
Maybe it's a mistake, but I just don't do it.
And it's like it's just that's not the way I
think of things. Like I don't think of things just
(23:43):
because I want them to look pretty. Like I get
inspired by a cuisine and I'm like, okay, right now.
You know, so we opened this restaurant in Vegas that's Caesar's.
It's it's called the Maufie. Clearly it's in a Maufie
Coast restaurant. I'm inspired by my travels there at the
times I spent there, all the incredible food I've eaten there.
When I built this restaurant. You know, Olivia Kaprano is
(24:04):
the is the designer. I didn't. I didn't say to her, Olivia,
we have to make this place instagram ready. We just
made a beautiful I mean, she designed it. You know,
she designed this beautiful restaurant. But it's not we don't
think about We didn't. That's the inverse way to think
about it. For me. Now, maybe I'm wrong, Maybe I'm
just behind the times. Maybe you should be building these
restaurants for social media, but what about your dishes? Forget it.
(24:26):
That's what the last thing I'm gonna do. Even more so,
I want to make things taste good, have great texture,
and of course they have to look good on the plate.
But looking good on the plate can mean lots of things,
you know, Like the food of the Amalfi Coast is
incredibly simple. If I tried to make it instagram ready,
it probably wouldn't make sense because these are just beautiful noodles,
(24:50):
like bathe and sauce with some shrimp running through it
and some basil on top, like I mean, or all
the angles of every noodle perfect so that they you know,
they listened for Insta Graham. I have no idea. No,
I don't think about it that way. But but again
maybe I'm not right. I have no idea. Have you
ever gone to a restaurant that you like, have seen
that you fall on social media? Seen on social media,
(25:11):
and and when the waiter comes over to take your order,
been like I want shown them a picture and been
like I want this. But people do that all the time.
I've done that. Yeah, you do it. I've done it
before you. I mean, we see people doing it in
the restaurants, right, So if I start, if I keep
posting stuff, that's what happens. And and so ultimately what
I see happen. And this is the this is the
thing about having a handful of followers, is that when
(25:34):
you post, like if I post a dish of you know,
Shaya Telli, which is this beautiful pasta from the noodle
is is a very Maufie Coast noodle and it's it's
got we have we put the scampy sauce on it.
So I posted it so I know that the next
few weeks we're gonna sell a lot of it because
people coming into the restaurant do exactly what you just said.
(25:54):
They have a reservation in a Maufie, they go to
the website, or they go to the Maufie Instagram account,
or they go to my instam kind of like this
Bobby posted is a meeting this and then they say
to the server, I want that, And then all of
a sudden, I look at the seals next day and
there's a uptick on that one dish. So yeah, there's
the influences is key. I just as a cook, I
(26:15):
can't think of it that way. I just have to
cook good food. That's fair, okay. So at Shark, I
would say your most Instagram bull dish was the purple cheesecake.
If you were going to make a TikTok video about
one dish at Amalfie, what would it be? And it
doesn't have to be like it doesn't You don't have
to choose it based on what the final product looks
(26:37):
like looks like. You can also choose to make make
it about something that just has like a cool process.
I think a whole roasted scorpion fish. Whoa scorpion fish
is a really cool looking fish. It's bright red and
it's like it has like these bright red and pinks
and yellows running through it. But it also looks like
it's been in a fist fight. It looks like a
(27:00):
tough as fish, you know what I mean, Like, well,
I hear you, you know it's it and actually the
meat of the fish itself is tooths him. It's a
flaky fish, but it's it's dense, you know. It's like
it's like it's like a strong fish. Um not in flavor,
it's got a very I love the flavor of it.
And and and when people order it whole and we
(27:21):
roasted whole, it looks like it's like it almost looks prehistoric,
but it looks so great and like something like that
would really catch people's eyes. Some people be freaked out
because you know, it still has the head on it
and it's you know, it's a whole fish. So not
everybody loves that idea, but still we'll get people's attention.
That sounds great, Okay, Well, wrapping up this episode, everyone
follow at Bobby flay On TikTok. We're just about his account.
(27:45):
Stay tune of my dance movie That's not going on there.
Always Hungry is created by Bobby Flay and Sophie Fla.
Our executive producer is Christopher Hasiotis. Always Hungry is used, edited,
and mixed by Jonathan hoos Dresser. Always Hungry is engineered
by Sophie Flay. For more podcasts from My Heart Radio,
(28:07):
visit the I Heart Radio app, Apple podcast, or wherever
you listen to your favorite shows.
All right, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay, and I'm here with my
daughter and co host, and I'm Always Hungry. Sophie and
I gather around my stove to cook together. Well, you cook,
I asked the questions, and eat the food. If does
any food left, you come to the table together to
share a meal, connect as a family, and tell the
stories that matter to us. All Right, Sophie had this
(00:26):
episode today. I'm going to actually take a backseat because
we're talking about social media, and I would say that
you are five hundred times better than me at this
I just exist in it, and you help shape it.
You exist in it, but at a at a high level.
You You've got a lot of followers, Bob, Yeah, who
wants to follow me? All Right, So I'm gonna I'm
(00:49):
gonna do something today I've never done before. Oh, you've
never done this. I've done this. Do you know what
I'm doing? Yeah, you're making the TikTok pasta. Yeah. I've
never done a recipe off of TikTok ever, which I'm
clearly becoming. I'm in the minority on that because TikTok
is like all of a sudden become like the new
place that people get there. I find so many recipes
on TikTok. The most famous one I know of, the
(01:10):
one that's gotten the most chatter, the one that people
talk to me about, is this one where it's a
pasta dish with cherry tomatoes and feta cheese, one completely viral.
What's it called? What do you mean does that have
a name? I don't think I don't think it has
a name. Okay, it's cherry tomatoes, feta cheese, and I
think they use riggatony usually, but I I'm using penny
(01:33):
because that's what I have. There was like a shortage
of feta because this pasta went so viral, So I
looked it up, and you have to, like, the original
recipe is cherry tomatoes, not grape tomatoes. Although what are
these grapes? Hold on, these might be grape tomatoes, Um,
(01:54):
these are grape tomatoes. It doesn't matter, It really doesn't matter. So,
I mean, here's the one thing you have to understand,
Like there's been a lot of like variety on this
recipe and so like it's not baking, so like you
can kind of play around with it. If it was
a baking dish, you wouldn't want to do that. But
(02:14):
since it's like since we're basically, I mean, here's the
bottom line. You're taking some cherry tomatoes or grape tomatoes,
a little little tomatoes which you're usually sweeter than bigger tomatoes.
You're taking some some feta cheese, um, some olive oil,
and then I put a little crushed red pepper in there.
So it says the bacon for forty minutes. So that's
what we're gonna do. So I'm gonna put this in
(02:35):
a four hundred degree of him, and I'm gonna set
the timer, and then you cook pasta ahead of time,
so you know, I'm cooking the panay were don't let
that cook? And then fresh basil and then salt and pepper.
Basically that's the whole that's the whole shooting match, right, Yeah,
have you have you watched the video? I don't think
I have watched the video? Do you have it? Uh,
(02:56):
we could find it. It's not that hard to find.
I'm sure. That's so funny. Okay, alright, so today we're
talking about social media, which is no small subject. You know,
it's become such an important part of our lives. But
somebody who I really respect suggested to me something the
(03:18):
other day that I want to ask your opinion about.
She said, I think social media is on its way out?
Is that even possible? I personally don't think so, but
I mean maybe I don't know. I think of it
in the same way that people are like TV is dead,
but that it's just not the case. I don't. I
(03:40):
don't think so at all. Actually, do you think social
media is on its way out? No, I don't think
it's on its way out. I think, like anything, you know,
it was an amazing invention and it's been abused in
some ways, you know, and it's also listen, it's it's
made out information highway, you know, a thousand times faster
than used to be, so we get all this information. Sometimes,
(04:02):
you know, too much information is too much information, But
then again, we all are sort of starved to know
what's going on as soon as it happens, so you know,
you know, I don't know. I mean, it's very distracting,
it is, and I think after the year that we've had,
I think that people are are craving a more personal,
(04:22):
in person experience or experience yeah, of course, and you know,
hopefully that's what happens. But I don't, by I don't
think by any means that social media is on its
way up, because it's I think it's too useful of
a tool for so many different things. I mean, listen,
you we talk about are the difference of our generations
all the time on this thing. And you know, you're
(04:44):
I'm fifty six, you're twenty five, So I'm thirty one
years older than you, So I have three decades on you.
So like somebody who's my age looks at social media
much differently than probably you do in general. I mean,
I mean it's a very general statement, of course, but
like I mean, I still have, like at this moment
in time, I have like like like one point seven
million followers on Instagram, and so I'm not even sure
(05:06):
what that means. I mean, seriously, like who's following me?
I mean it's you know, it's obviously people that watch
the Food Network, come to my restaurants, books, etcetera. Who
knows why they decide to follow somebody, you know, and
you you know you've actually garnered some you know, you
have over a hundred thousand people following me. Now right.
I mean that's from your broadcast, from your Food Network appearances, etcetera.
(05:27):
It's just it's it's it's really interesting, you know. So
when you hear those numbers, I mean, even Nacho my cat,
I'm sorry to say this, Sophie, but he's got more
than twice your he's gotten where he's a very influential cat,
very influential followers. It's crazy, so like, it's really a
funny thing. And when you hear those numbers, they sound like,
(05:49):
you know, they sound like they're pretty that's a lot
of numbers. I will tell you something that is staggering
to me, which is, I would say the person with
the most followers on my show and Beat ever was
Gigi Adied. Now Gigi adid for for those of you
that don't know who she is, I'm not even sure
how that's even possible, but you know, she's probably the
(06:11):
most super famous supermodel in the world at this point.
She's also a spectacularly nice person. She came on Beat
Bobby Flay and she was you know, she was having
fun with it. Was I remember it was the Falafel Um,
it was the Falafel Show, and uh, she had had
apparently lots of experience making Falaffel in her life, and
she was like, came up to me and she's like,
(06:31):
you're not doing this right. I was like, okay, Gig,
I got it, and and and But one of the
things about her is that she's, you know, as popular
as she is, she's incredibly humble and she has to
live the social media life. I mean, somebody like her
has to live with it one way or the other.
And I'm sure she feels differently about it every single day.
But somebody asked her during the show, how many followers
(06:54):
do you have? And she was so humble and almost
embarrassed by the amount of follow that she has. She's like,
I don't even I don't even know. Like, of course
she knows, but she didn't want to even say the number.
I just looked it up. Seventy million, jesus, not seventeen seven. Oh, okay,
seventy million followers. So I mean that's like, I mean,
(07:17):
when you think about it, it's amazing because she's popular
and people aspire to, you know, how she runs her
life and lifestyle, etcetera. Lots of young women look up
to her, and it's also a lot of pressure. It's crazy,
an insane amount of pressure. Yes. I remember when I
(07:38):
was in school learning about you know, algorithms, and I
remember one of my professors saying, there's it's on Twitter.
There's such a small percentage of people that like really
run Twitter. What do you mean in terms of like,
like how many people there's there's a there's kind of
like a small amount of people with an insane amount
(07:59):
of followers on Twitter. And that's and they're really leading
the traffic on Twitter, which is really interesting to think
about because obviously there's so many people on Twitter. Um,
it was a very early social media platform. World of
social media, it was the it really was the first
big one, right, But it's interesting to me. Yes, so
Instagram obviously has become so the leader. When people say
how many followers do you have? They're they're only thinking
(08:20):
about that for us, you know. I know, I'm at
the very beginning of gen z and I don't know
that that's necessarily true with everyone that that's coming after me.
They might be talking about TikTok. I think for a
lot of these a lot of these teens and young adults,
now you know, Instagram is actually their second, their second choice. Okay,
all right, Well, I mean I'm not on TikTok yet,
(08:43):
so no, but you you've watched a lot of TikTok.
I have you enjoy TikTok? I do enjoy it. I mean,
I mean there's so much talent out there in incredible
times crazy. I mean I watch it. I don't watch
it for I mean, frankly, I don't watch it for food.
I usually watch it are like people who are dancing
or doing something cool. I mean, it's just so cool.
(09:04):
I'm like, there's some people like that, there's no way
that that's real, and then it's that it's real, and
you're like, I cannot believe that these people are so talented. Um.
But but I do want to talk to you a
little bit about like how do you decide So you're
a broadcast journaalist. You know, you have a very serious job,
and you know you work for a big broadcast company,
but you're also a twenty five year old young lady
(09:25):
who likes to go out and have fun with your friends,
and you know, like, how do you decide what you post?
If I have to think about whether or not I
should post something for more than ten seconds, I probably
shouldn't post it. Is that a new rule. I think
that's a rule that has circulated from you, from mom,
from Papa, my grandfather, about a lot of different that
(09:48):
applies to a lot of different things. So it's not
necessarily new. But I think that, you know, as you
get older, and obviously I, like you said, I have
a public and very serious job. I have definitely grown
to follow that much more every day. Yeah, but also
like I don't know, I don't need to share every
I I also don't need to share everything on social media.
(10:08):
I'm cool with that. A lot of people actually, a
lot of people always say to me like, or you
are you bombed? You can't post everything? And like, no,
I actually I don't. I don't want to post everything.
Not everything needs to be shared. Yeah, I totally agree
with you. I mean, listen, I mostly post the things
that I feel like I can be helpful with. So
usually it's food. Yeah, I mean, usually it's like a
(10:30):
dish from one of my restaurants, or maybe something I
cooked at home, or maybe I went out to a
cool restaurant that I that I really love that I
want to talk about. You know, I post about Nacho
because he's important to me. I post about you if
you do something like you know that's fun and interesting.
I mean, that's what I really that's what I really
utilize it for. I use it. I use it in
(10:50):
a really fun way. I don't usually use it in
in some you know, crazy serious statement way. Ever, it's
really about, you know, what I'm serving in a maufie,
that I have a brand new restaurant. Like That's what
I always feel like, that's what people want to hear
from me about. And so you know, I stay in
my lane all right, almost ready to eat, almost ready
(11:23):
to take out of the oven. All right. So I
have some Penny pasta. I mean, I think the classic
recipe had ring ring atony in it, but Penny is fine.
And then I'm gonna pop some basil, cut some basil,
some fresh basil. I love fresh basil too. It looks
(11:44):
like the looks like the TikTok videos. That's what I'm
happy about. Yeah, it's it's it's sizzling, Okay. So basically,
you take a fork and you mash it up. You
mash it up because you want the cherry tomatoes pop yea,
So describe what it looks like right, so right now
we have the cherry tomatoes or the grape tomatoes and
(12:05):
they're all sort of blistered um and hot and cooked,
and then the cheese is a little bit crusty on
the outside. Looks good. So we're gonna we're gonna crush
the tomatoes so that the juice has come out. WHOA,
be careful because it's hot, hot tomato juice. You just
do it all in the same castule pan. Yeah, this
(12:25):
looks great. Yeah, it looks great, all right, and you
mix it all together, right, yeah, Okay, Like whenever you
say to me, like, hey, Dad, I really liked that
video you did today, like I know that I did
something that you could have some relevance because you would
(12:46):
only say that to me if you really felt that way,
am I right? Because because I don't really hear from
you saying anything else. So when you every once in
a while, like every like every three months, you'll say, like,
I really like that video today, what is it? I
don't know. I think I don't know. I think I
really like explainer videos. It's something that I work on
(13:07):
a lot in my own job, and I think that
they work really well in social media, and I just
you know, someone who's as knowledgeable as you doesn't have
to go through and necessarily like explain every ingredient all
the time because we just we just trust that you
know what you're doing or you know best. But I
think it's it's so helpful and valuable to your audience
(13:29):
and no one wants to feel stupid or dumb or
like they don't know something. And I just feel like
you approach it in such a easy and kind way.
And yeah, it just makes you not seem like a
know at all, but you're not. You don't ever seem
that way. But do you know what I mean? I
don't know if I'm describing this correctly. Yeah, I was
hoping that you were going to say it was cool,
but that's not happening. No, that's not That's what I'm
(13:52):
talking about, Okay, cool? So alright, So you so you're
just saying that like you appreciate the like the the explanation,
the fundamentals, the basics. Yeah, right, don't assume anything, right,
that's really key. I mean, that's one that's really interesting
because I think that I think I get when I'm
trying to cook something from memory or following a recipe.
There's nothing worse than when I see a word that
(14:13):
I don't know, you know what I mean? And like
that doesn't always happen, but sometimes I'm just like I don't.
I mean, this is a stupid example, but it's like,
how am I supposed to? What is what is blanching
this vegetable? Really? Mean? You know what I mean? Like
it's there's things that you don't do every day and
you come across a vegetable or a fruit or an
ingredient or u technique that you don't understand, and you're like,
(14:34):
oh my god, this is so this is hard enough.
It's like I'm now I'm even more frustrated, right, which
brings me to you know, using social media for food,
for cooking, and so there has like listen, I started
at the Food Network? How old you so? I? How
old do you I? I started the Food Network probably
(14:55):
twenty six years ago. And the reason why I asked
you how old you were? It was be because you
were ten days old when I shot the worst show
in food television history called Grilling and Chilling. Best name,
best Name. I will take credit for the name I
named the show, and it was literally so bad. But
it's a cult favorite at this point. But it was
(15:17):
so bad. But you were ten days old, so I
always I always know how long I've been around there
since based on your age. What do you mean it
was so bad? It was terrible television. We shot forty
two shows in six days, that's seven a day, live
to tape, no editing, no stopping. We had to hit
the commercial cues live the tape. That's why I do
television so quickly. That's why to this day, I can
(15:39):
shoot two episodes to beat Bobby Flay before four o'clock
in the afternoon because I just go. I can shoot
five cooking shows literally in five hours. That's insane or less.
What are you running on, Jesus, it's not about running
on it? So how it was trained. I was trying
to shoot things live to tape. No there's by the way, Bobby,
there's no editing. We don't have money for editing. So
(15:59):
that's what we're gonna do. So that's how I learned
how to do it. And so and like we had.
It was me and this guy Jack McDavid, who I
have known forever. He's from Philadelphia and he was the
country guy. I was the city guy. It was like
this country city cook grilling thing outdoors, and it was
like we had no idea what we're doing that. I
know what I'm doing now, but it's like like we
really didn't know what we're doing it. We just kind
(16:20):
of there was no script. We just kind of went
for it. And in some ways that that show has
like some has some beauty to it with, you know,
without even knowing at the time. It was so incredibly
It was before the word organic was a word, but
that's what was happening. But like, but in terms of
being polished, it was terrible. But people still talk to
(16:43):
me about it this day anyway. So what I'm saying
is people are learning how to make dishes in less
than sixty seconds on TikTok, including you, And so how
do you feel about that? I mean, do you feel
like that's the way it's gonna go. It's gonna get
quicker and quicker pretty soon. There's gonna be ten second
videos on how to how to how to make like
(17:04):
five course meals. I mean, what is happening? I mean
there is something about like low and slow and you know,
doing things you know correctly and all that kind of
stuff that really, I mean not that not that TikTok.
TikTok clearly make there are short cuts that are that
are taken depending on who's doing the video, because ultimately
you can't do everything in that short a period of time.
(17:26):
But do you think that that's where it's all your
friends getting their their their culinary advice on TikTok. I mean,
I don't know if they're all getting their culinary advice
on TikTok, but we're definitely making a lot of TikTok
recipes for sure. But okay, so so when you want
to okay, so all right, so you guys want to
cook something. Are there particular people on TikTok that you
(17:46):
look at or you do you do search a dish? No,
I've never searched a dish. I mean I've mentioned him before,
but there's this um young man named Jeremy Shack who
I showed you that pin al of vodka recipe. I
think he's great and he I mean, his food is
beautiful if you follow him on TikTok or on Instagram.
I think he also has a website. I love his
food videos. But the thing is is, like, I'm not
(18:08):
a great planner in terms of thinking about what I
want to eat for the week. It's more so I'm
scrolling on TikTok at ten pm at night and I
come across like one of Jeremy's videos and I'm like, oh,
that looks so good. I'm gonna go to the grocery
store tomorrow and buy all the ingredients and make it
that way. So then, other than this dish that we're
making right now, you've never used social media for a
recipe social media? Have I used social media for a recipe.
(18:33):
It's not the way I search if I if I
need to know, like a classic dish, for instance, let's
just say it's componada. Do you know what componada is?
So componada is a is a as a classic Italian dish,
and it's it's based on eggplant, So it's egg plant
that's roasted, and then you add lots of different things
to it, you know, different herbs, different you know, there's
there's usually currents or raisins in it, and it's like
(18:56):
a dip. It's like an eggplant dip. And I'm like,
oh wait a second, I know for the ingredients that
are in a classic top Componada. But I know I'm
missing a couple like I'll go to Bone Appetite dot Com,
I'll go to Food and Wine or Civil War. To me,
these places have food integrity. So I know that I'm
going to find the classic, authentic Componata recipe somewhere amongst them.
(19:22):
I don't search it on Instagram. I go to the website.
An Instagram account that I follow for food recipes is
half Baked Harvests. I love her. Oh my god, she's
so I followed her. She's really good. Everything she does.
I I fall in love with her. Content is beautiful
and her food is delicious. Me and my girlfriends we
always make these chocolate chip and pretzel cookies. Yeah, they're
(19:45):
so Sophie. I have to say something. You don't ever
cook for me, and you never bring me anything that
you guys made or anything. It's never it's you've never
walked into my house bearing food gifts. Why is that? Well,
for obvious, I don't really know what you're confused. Well,
(20:08):
I'm just saying it's like, obviously, you just said these
things are delicious. Yeah, they're great. So we don't do
anything to be kind of cool. If you brought me
something from a half baked harvest that you really loved. Yeah,
I didn't know you, of course I do. I don't
just sit around your cooking all day like sometimes, what
do you mean only when you come over? It's weird.
(20:28):
I guess you're living a different life when I don't
see you. Okay, So we have the we have the feta. Good,
(20:52):
we have the feta. I put some crush rep peppers
in here. Yeah, that's what I did. You don't even
do that. And then let's say some pasta. I probably
made too much posta, but that's okay. And then what
I do is I seasoned the pasta with salt and
pepper before I mix it. Okay, why because you want
you want everything to be seasoned? Well, got it? We
(21:14):
mixes together right, all together? Ye get it nice and
creamy looking. So you guys so happy. It's so good.
So now, one of the tricks that I saw, and
one of the newspaper articles about this, was that you
saved the posta water is just in case it's too
dry and you add a little bit of the pasta water.
But you coot the pasta in case. I did save it.
(21:35):
But do you think we need it. I don't take
so actually it looks great. You like it? Yeah? And
then always, like any other dish, you add the fresh
erbs at the end, So we're gonna put the fresh
basil in there, Sophie. I've never seen you so excited
to eat my house please. I love how you were like,
You're like, yeah, I've never done a TikTok video before,
(21:57):
and then you read a newspaper article too, learned about
it rather than watch like the videos. You like it
so good? Yeah? Do you like it? I actually think
I like the goat cheese better, though. Do you think
the feat is a little grainy little? Maybe it's the feed?
It's pretty good though, so good. I mean, look, here's
the bottom line. It's tomatoes, baseball, and cheese. Right. It's
(22:18):
not a new combination of things that it's classic for
a reason. But I kind of like the process because
it's really easy. Do you want to eat this for
the rest of the podcast. One of the things that
I have not eaten yet that you have like been
(22:39):
inspired by social media is this Japanese egg sandwich thing.
What's it called the restaurant or the spot comb comb?
By god, it's so good. Yeah, ko, n b I,
what's the story? What's the story? Because because these guys
have actually used social media in a really smart way,
(23:00):
they just went viral on this one sandwich, right, and
it probably like helped their business enormously. Yeah. I think
was it Bonapetite that named the best restaurant of the
year one or two years ago? Yeah? Okay, oh my god,
that Excelatan, which is so good. Yeah, but I mean
it's it's very um, it's very photogenic, and that helps definitely.
I feel like you kind of have to be Now
(23:21):
do you ever think about that? What about your food
being photogenic? Okay, that's a great, great question. I mean,
this is a really interesting story. People are building restaurants
for Instagram. Yeah, Okay, I don't do that. I just don't.
Maybe it's a mistake, but I just don't do it.
And it's like it's just that's not the way I
think of things. Like I don't think of things just
(23:43):
because I want them to look pretty. Like I get
inspired by a cuisine and I'm like, okay, right now.
You know, so we opened this restaurant in Vegas that's Caesar's.
It's it's called the Maufie. Clearly it's in a Maufie
Coast restaurant. I'm inspired by my travels there at the
times I spent there, all the incredible food I've eaten there.
When I built this restaurant. You know, Olivia Kaprano is
(24:04):
the is the designer. I didn't. I didn't say to her, Olivia,
we have to make this place instagram ready. We just
made a beautiful I mean, she designed it. You know,
she designed this beautiful restaurant. But it's not we don't
think about We didn't. That's the inverse way to think
about it. For me. Now, maybe I'm wrong, Maybe I'm
just behind the times. Maybe you should be building these
restaurants for social media, but what about your dishes? Forget it.
(24:26):
That's what the last thing I'm gonna do. Even more so,
I want to make things taste good, have great texture,
and of course they have to look good on the plate.
But looking good on the plate can mean lots of things,
you know, Like the food of the Amalfi Coast is
incredibly simple. If I tried to make it instagram ready,
it probably wouldn't make sense because these are just beautiful noodles,
(24:50):
like bathe and sauce with some shrimp running through it
and some basil on top, like I mean, or all
the angles of every noodle perfect so that they you know,
they listened for Insta Graham. I have no idea. No,
I don't think about it that way. But but again
maybe I'm not right. I have no idea. Have you
ever gone to a restaurant that you like, have seen
that you fall on social media? Seen on social media,
(25:11):
and and when the waiter comes over to take your order,
been like I want shown them a picture and been
like I want this. But people do that all the time.
I've done that. Yeah, you do it. I've done it
before you. I mean, we see people doing it in
the restaurants, right, So if I start, if I keep
posting stuff, that's what happens. And and so ultimately what
I see happen. And this is the this is the
thing about having a handful of followers, is that when
(25:34):
you post, like if I post a dish of you know,
Shaya Telli, which is this beautiful pasta from the noodle
is is a very Maufie Coast noodle and it's it's
got we have we put the scampy sauce on it.
So I posted it so I know that the next
few weeks we're gonna sell a lot of it because
people coming into the restaurant do exactly what you just said.
(25:54):
They have a reservation in a Maufie, they go to
the website, or they go to the Maufie Instagram account,
or they go to my instam kind of like this
Bobby posted is a meeting this and then they say
to the server, I want that, And then all of
a sudden, I look at the seals next day and
there's a uptick on that one dish. So yeah, there's
the influences is key. I just as a cook, I
(26:15):
can't think of it that way. I just have to
cook good food. That's fair, okay. So at Shark, I
would say your most Instagram bull dish was the purple cheesecake.
If you were going to make a TikTok video about
one dish at Amalfie, what would it be? And it
doesn't have to be like it doesn't You don't have
to choose it based on what the final product looks
(26:37):
like looks like. You can also choose to make make
it about something that just has like a cool process.
I think a whole roasted scorpion fish. Whoa scorpion fish
is a really cool looking fish. It's bright red and
it's like it has like these bright red and pinks
and yellows running through it. But it also looks like
it's been in a fist fight. It looks like a
(27:00):
tough as fish, you know what I mean, Like, well,
I hear you, you know it's it and actually the
meat of the fish itself is tooths him. It's a
flaky fish, but it's it's dense, you know. It's like
it's like it's like a strong fish. Um not in flavor,
it's got a very I love the flavor of it.
And and and when people order it whole and we
(27:21):
roasted whole, it looks like it's like it almost looks prehistoric,
but it looks so great and like something like that
would really catch people's eyes. Some people be freaked out
because you know, it still has the head on it
and it's you know, it's a whole fish. So not
everybody loves that idea, but still we'll get people's attention.
That sounds great, Okay, Well, wrapping up this episode, everyone
follow at Bobby flay On TikTok. We're just about his account.
(27:45):
Stay tune of my dance movie That's not going on there.
Always Hungry is created by Bobby Flay and Sophie Fla.
Our executive producer is Christopher Hasiotis. Always Hungry is used, edited,
and mixed by Jonathan hoos Dresser. Always Hungry is engineered
by Sophie Flay. For more podcasts from My Heart Radio,
(28:07):
visit the I Heart Radio app, Apple podcast, or wherever
you listen to your favorite shows.
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