Bobby Flay says what Horse Racing needs WITHOUT really saying anything
 

https://ftw.usatoday.com/2018/10/foo...2018-interview

Excerpt:

Does he feel like the sport needs that injection of fans? Here’s what he told For The Win last week on our podcast:

I think horse racing is at a critical moment. … It needs more awareness, more people latching on to it, which should not be that much of a stretch. The one thing I can tell you is when I introduce people to the sport in the right way, they really get hooked in the best way …

Once they get a little sense of the fashion and excitement and all the things that go along with having a great day at the races, it’s something they need.

First of course it's good that he's involved in Horse Racing and making an effort to increase popularity.

BUT

Has he ever given us specifics on how to grow the game? (Maybe he has and I'm not aware)

"horse racing needs mango slaw"


And his Philly Cheese Steak sandwiches.

it needs to hold the worthless creatures that ride the horses accountable for their actions

I'll be generous and say what I got out of his statement was something that I've also believed for a long time: the most effective way to grow this fanbase is that oldsters need to take youngsters to the track.

That is quite a presumptuous comment...."when I introduce them the RIGHT way....the really get hooked in the BEST way.."

What's the right way....exclusivity limited to certain people? What's the "best" way?

I always go to the track to get a little fashion. My early days at Pimlico probably explain much of my wardrobe.

:lol:

Hey, if they take me to the track, give me a gourmet meal and champagne, I'm likely to come back too!

Finger Lakes got me with 25 cent beer and hot dogs~! :kiss:

Exactly.

I would like to be a fly on the wall sometimes just to get a perspective on how many times these "rides" are by specific instruction from the trainer, and how many happen because the jockey just wants to (for whatever reason).

And as more and more tracks find "alternative sources" of revenue for their precious oversized purses, the bettor becomes a smaller part of the equation than they already were. I honestly believe, sometimes, Racing's Utopia would be that all purse monies would be derived from "alternative sources" and there would be no need for any need to address such issues.

You’re killing me :lol:

Ingredients
2 to 2 1/2 pound strip loin, trimmed

Olive oil

Salt and freshly ground black pepper

Soft hoagie rolls, split 3/4 open

Provolone Sauce, recipe follows

Sauteed Mushrooms, recipe follows

Caramelized Onions, recipe follows

Sauteed Peppers, recipe follows

Provolone Sauce:
1 tablespoon unsalted butter

1 tablespoon all-purpose flour

2 cups whole milk, heated

1 cup grated aged provolone cheese

1/4 cup grated Parmigiano-Reggiano

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sauteed Mushrooms:
2 tablespoons olive oil

1 tablespoon unsalted butter

1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped

3 tablespoons finely chopped fresh parsley leaves

Salt and freshly ground black pepper

Caramelized Onions:
2 tablespoons unsalted butter

1 tablespoons canola oil

3 large Spanish onions, peeled, halved and thinly sliced

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sauteed Peppers:
2 tablespoons olive oil

2 poblano peppers, thinly sliced

2 Cubano peppers, thinly sliced

Salt and freshly ground black pepper

Directions
Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
Provolone Sauce:
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
Sauteed Mushrooms:
Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
Caramelized Onions:
Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
Sauteed Peppers:
Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Most newbies I give the basic betting rules to (flat bets and exotic bets) are drawn in to the .10 super. I print out a results ticket and go through the WPS prices and the Exacta, Trifecta and Super. Since the OTB I work at is at a casino my guess is that most of them want to figure out a way to have fun without spending too much.



At the OTB you don't have the benefit of being on track and actually seeing the horses in the flesh which is a great experience. I always tell people to get out to the actual track for that experience.



One thing I know does not do anybody any good is to show 30 seconds of a red light flashing as the horses approach the starting gate. Looking at you Golden Gate. SHOW US THE HORSES!:bang:

OOOHHH Jay your a poet err chef and dont know it.:ThmbUp:;)
and i never saw "provolone cheese sauce" watch that sauce as it can become real "stringy". and strip loin works but rib eye has more fat. and flavor. and one can use "steak ums" they work...